Where can I find a jar of real imported Italian Nutella?
Do I have to go to the internet online?
Does Trader Joes have it?
Nutella uses palm oil. You should boycott those assholes.
Alright I'm looking for some creative ideas of what to do with this tube of sausage meat I got from the local supermarket. I was thinking of just putting the whole thing into the oven as is and seeing what happens. Will post follow up pictures if I have the time.
Biscuits and sausage gravy
Brown and crumble it up and put into tomato sauce for pasta
Mix with some beef and make a meatloaf
Make patties out of it and brown them and have for breakfast with eggs or pancakes
Sausage and egg breakfast tacos/burritos
sardines and eggs
what do you think /ck/
What do you think of this pizza, /ck/?
Whenever I make pancakes I never get that nice brown color that you see at any restaurant.
What am I doing wrong here? Not enough heat? Not enough oil?
Never use oil with pancakes, always use butter.
Likely not enough heat. Crank it to medium high.
Is this a new troll trend? People saying their food is coming out like shit because they're cooking it on a low temperature?
Mine come out fine every day. Only use butter if you're not using a teflon pan. If teflon, heat on the lowest heat until the water dances on it, spoon batter down, one ladle-full does it for me, cook for 1 min, flip, cook for 1 min, plate it. Should be perfect on both sides.
>burn food because you suck at cooking
my gf and i are going to be baking cookies for a christmas party, but we're not really sure what to make. i don't bake often, but i do like doing it. what would be a fun cookie or similar small dessert to make?
okay, if it'll please you. i'm making cookies for a christmas party, but i'm not really sure what to make. i don't bake often, but i do like doing it. what would be a fun cookie or similar small dessert to make?
Let's get an egg nog thread
>inb4 high fructose corn syrup ridden pleb-nog
>inb4 store bought is garbage
>inb4 euros complaining about American holiday cuisine
Pic related, one of my favorite store bought egg nogs.
So I found a sous vide that cools food until cooking and can be enabled to start cooking over the internet. The problem is I have never cooked with sous vide before. Initially I liked the concept of being able to prepare food ahead of time and being able to cook it while I am working without the worry of over cooking. Anybody have any experience with sous vide cooking?
never heard of mellow, but the stove top circulator-oven /sousviide oven are typically like 400+ expensive. I would go with an anova the company is a lab materials manufacturer a nd you can just stick it int containers and make it an oven basically probably better quality, the food is pretty damn tasty but i dont have the time for it .
Thank you for your reply. I was going to pick one up as they were like $130. Where as the mellow is like $350 (pre-order). But like you, I dont have the time for conventional sous vide. Especially if I am preparing from frozen. The only thing that kills me about the mellow isn't the price. Its the fact that I am essentially rolling the dice on a pre-order without any reviews circulating.
What is the best Christmas cookie and why is it the Mexican wedding cookie?
I went to a japanese specialty store the other day and picked up pic related to try.
It's 10 times better than normal mayonnaise, which I normally hate. This shit is god-tier on tonkatsu.
Anyone else tried this and know what I can do with it besides use it like normal mayo? Also, GOAT condiments thread
The trick to Japanese mayo is pretending you're an American: just fucking drizzle it on everything.
Anyone remember this stuff? It's back now
Zero fucks given about any of these meme beverages.
Get it right plebs. Im tired of seeing yall put a bunch of stupid shit in tacos. Dont get me wrong you can get crazy with different ingredientd but THESE are tacos.
-An Angry Texan
lets make some shit
give me your best gravy recipes for this christmas.
Man, I just save the water used to bake my meat(about 1 cup), then slowly stir it into a combo of 1 tbsp of flour + 1 tbsp of butter.
It's a faux gravy, and the flavor depends on how the meat and how you season it.
I often use Sazon and Adobo, along with onion powder and garlic. I add pepper after the gravy is mixed.
what kind of gravy?
sawmill with drippings and sausage in place of butter
Red Eye Gravy?
pork pan drippings (usually ham) + black coffee
pan drippings+stock+wine(optional)+ herbs(optional) finished with beurre maine
Hazelnut roux+brown stock/drippings+demi/veal glace
Giblets+butter+thyme+shallot+flour+chicken stock or glace+hard boiled egg(optional)
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Egg Gravy? (though I prefer giblet since it very similar but with more flavor)
Poultry Drippings+flour+poultry stock/glace+ hard boiled eggs