>cooking beef for Christmas
>not superior ostrich meat
Questions that don't deserve their own threads
Does anyone have experience with smoked olive oil? The recipe calls for it, but maybe I can just use normal olive oil? How distinct is the flavor?
A few days ago I had seen a cookie recipe made with triple chocolate and almonds, called "death by chocolate" I believe.
It was a recipe in an image.
I meant to save it but didn't.
So If someone out there has that image I would appreciate it.
Can't find a similar one online.
here you go. Did you want anything else?
FYI all my verticals are on the ck booru as well.
away from home again this christmas, but my family sent me some stuff from omaha steaks. how can I cook this thing? supposedly it's partially cooked, so do I just need to get it browned on both sides?
how cooked do you like it? what does it say about how much they were cooked? were they cooked low temp to 57C or something? i've never heard of buying partially cooked vacuum packed steaks before. just fry it like a normal steak and you'll most likely be fine though. a par-cooked then chilled steak won't really cook much faster than a raw steak assuming you're taking them both to the same temp.
since it came in a boiling bag, just boil it water for about an hour
Would one of these work well if i replaced water with it for stuffing?
What are you eating/doing today, Jews? I'm thinking about getting some Chinese food later. It's not like I'm out of food at home, but I feel like I should for tradition's sake.
What's your favorite Chinese food meal to eat on Christmas? I'm looking for suggestions because I'm willing to try something new (I usually get lo mien or shrimp with lobster sauce)
>Pagan ex-soldier here
Was always too tired from duty to cook,which formed my little families tradition of having thai or chinese food. For me christmas is savory japanese dishes and milk tea or some searing hot pumpkin curry and thai coffee
Tell me one good reasone whi the Stollen isn't the best food for a christmas morning.
Protip, you fuckin' can't.
>recipe says to add a dash
>recipe says to add an arbitrary amount instead of a certain quantity
>that fuzzy yet estatic feel you get when someone really enjoys what you have made for them, audibly making noises in the first few bites of pleasure
It's a real good feel.
Red pill me on coconut oil. Is it really just artery clogging poison?
Got a boiled lobster. Suggestions?
Simple is best OP.
Either melt some butter and toast a lovely roll in butter, or make a luscious dip. The alternative is mayo, homemade of course, with that little tang of fresh lemon juice.
Wanna go full yum, then make a stone crab dip a la Joe's Stone Crab with that fresh mayo, and use it for your lobster salad roll idea.
Rate my dinner please.
Dinner/meal/snack rating thread.
>Allow XX minutes to cool
>He doesn't want his juices to stay in the meat
Anyone here drink Soylent (or other brands of the same kind of thing) or make their own DIY soylent?
I've been considering using it to replace most of my meals for convenience and price.
Grab your nearest cookbook, open random page and post recipe
Omelette with champignon (mushrooms) and pickled duck hearts
400g cleaned mushrooms
4 finely chopped shallots
2 finely chopped onions (pieces, not sure about the english term)
400g pickled duckhearts
4cl red wine vinegar
1dl white wine
200g bayonne ham in strings
4 slices of bacon
Eggs are whipped together and salt and pepper is added
Fry mushrooms and shallots in butter on a pan. Add onion, salt and pepper when slightly dry. Add duckhearts and pour vinegar in the pan afterwards....
Comment too long. Click here to view the full text.
Just notes on reverse spherification of smoked whiskey for use in a stew I'm working on.