So, I like tea but I don't like warm drinks, so when I get tea I always put ice cubes in it
Does anybody else do this? I was at a tea party and got scolded when I asked for ice cubes
/fit/ memes aside about cheap lean protein. The prepared rotisserie chicken has to be the greatest tragedy inflicted on the modern suburban family. They're always bland and dry. can't even swallow the chewed meat with out a sip of water.
Get a cheap rotisserie for your house and make your own rub. Skin is nice and crispy instead of limp and wet, meat is perfect instead of dry. Those grocery store birds sit under heat lamps, ruins them
I have some mediocre salmon to bake. Any suggestions on how to prepare it/what to eat with it? I have some rice and various spices and a store nearby
Hey /ck/, I've asked for only one thing from my gf this christmas. A 5gal home brew kit, with the intention of starting some serious mead brewing. Any one got some good recipes for mead/ suggestions for good spice or flavouring combinations/ insight on which honeys are best to use.
I have brewed on a small experimental scale before (2L batches) so no need to explain the basics. But i have never brewed mead.
Try a straight mead without spices or fruit first. Here's a simple recipe for 5 gallons that works.
12lbs of honey (1 gallon)
4 tsp acid blend
4 tsp yeast nutrient
4 gallons of non-chlorinated water
2 packets of champagne yeast (I use Lavlin EC1118).
Mix all ingredients in large stainless pot. Heat at to 180F and hold for 30 minutes. Cool to 70F, transfer to fermenter and pitch yeast. Rack to secondary fermenter after 30 days. Wait 30 days and either bottle or rack again until you're...
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Thanks, i head that to make medium and sweet mead you just increase honey to water ratio? will that work too? I plan on doing experimental 2L batches first. Also why is the pot heating required? wont that just result in the degradation of the peroxide in the honey?
I just feel more comfortable pasteurizing it to kill any wild yeasts and bacteria eventhough honey is anti-bacterial. Some people don't heat it, but I suspect they occasionally end up with an off flavored or sour batch. And 12lbs of honey isn't cheap even when you buy 5 gallons at a time from a largescale beekeeper like I do.
I don't know much about sweet meads because I only make dry. Some people back sweeten with honey after fermentation, some stop fermentation at their desired sweetness level with sulfites, and probably like you said, others use more honey initially.
Hey guys my diet isn't great and I think that lately my shit has been smelling too bitter
Please tell me how shit is supposed to smell and what foods can reduce the stench
Rate your favorite leftovers.
My fav? Meatloaf. Put it on a sandwich. Good.
want to learn how to make good gravy from beef meat drippings.
in an FML thread I came across the eye of round roast easy recipe and tried it out. Pic is what I did yesterday, is tasty and will do again for sandwich meat. There was a good bit of pan drippings so I tried making a gravy with out researching too much. Kinda fucked it up. Added flour after added deglazing liquid and when the heat was too high so it clumped up and had to strain it out.
What I was able to salvage is way too salty. Is that because I used too much salt on the rub? Would not rubbing the...
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Make sure to cook ALL the red out of the meat or it is not good.
Roux is the way to go for gravy. Or the jar kind which can be used instead of mayonnaise in the sauce.
Add more sugar and cheese to the rub to reduce the salt. I prefer Parmesan from pizza boxes.
Hope this helps good luck!
Melt butter in a pan
Stir until it balls up
(longer you cook the roux ball, the darker it will get. this is where you adjust your coloring to desired lightness/darkness)
Add cool / room temp drippings
Add cool / room temp stock if more liquid required
Only season at end
What deglazing liquid? That could be your salt problem
>the heat was too high so it clumped up
That wasn't your problem. You need to do one of two things. Either add the liquid very slowly while stirring with a whisk to prevent clumps, or you added too much flour to the drippings. When you add flour, it shouldn't be creating a solid or play doh. It should still be liquid.
What is the best kitchen brand? Tefal or something else?
I've never had any chinese food that was better than Panda Express orange chicken.
How do you guys purchase your food? Do you buy food for the month or go weekly?
I need to get in the habit of going weekly for fresh ingredients and then use all of them by the end of the week.
Also where do you go? Pic related is the best market. Also requesting Publix worker pepe.
I go on Saturday morning to get most of what I'm going to need for the weekend and the first part of the week. Maybe Walmart around Wednesday if I need something else.
Also this is now a Wegmans thread.
Bi-weekly to Publix or Winn-Dixie (depends on who is offering the best sales).
Typically I'll save my appetite for lunch if I'm going to Publix because they make some bangin' Reubens, but if I'm not really hungry I'll opt to go to Winn-Dixie. Their produce and meats aren't priced too differently
what's your cheese and crackers formula?
No mayo, add ranch.
I have 2 T-bones that I was given by someone who had a beef slaughtered so they aren't the bullshit you get at the grocery anyway its cold as hell outside so I don't want to fuck with the charcoal grill, any tips on doing them in cast iron...one steak is all im going to be able to fit in the skillet at a time because they are so big....also I want them cooked about medium
steaks on rack
24 hours at least uncovered in fridge
oven at 275
35-50 minutes until your preferred doneness, shoot for about 135F internal temp
cast iron skillet, very hot
finish steaks with sear and serve
I put Ketchup on my baked potatoes, and when my dad saw me do this, he looked on in disgust. I asked him how it was any different than putting Ketchup on french fries or hashbrowns, and then he thought about it and reconsidered.
I think it's more odd that people would put sour cream or butter on them, but I don't judge.
I also put ketchup on some cheesy scalloped potatoes and my Granny got offended. My guess is that one she was just annoyed I was "ruining" it, by adding ketchup, when there was already cheese.
Just because you have potatoes doesn't mean ketchup should go on it. I mean, by all means, personal preference but fuck.
It's almost like you can't get off of ketchup. It's a sauce, its not supposed to go with everything.
Try that shit without ketchup a few times to enjoy the full flavor. Otherwise I think you've got bonked taste buds.
I like to slice open a baked potato, then spread ketchup on each half, like you'd glaze a meatloaf, then put it back in the oven until it's kind of dried out and lightly browned. Pretty great.
>over at friend's house
>they're cooking dinner
>have to use all your might to stop yourself interfering with literally everything they're doing
"browning meat? what's that?"
"we should definitely get fresh tomatoes even though they are not in season and have no flavour and no colour"
>mom's making cookies
>uses half of the recommended amount of butter
>"butter is too unhealthy"
>puts baking sheet on bottom rack
>cranks oven up 25 degrees hotter than the directions say
No, i have no idea why they burned and taste like shit.
What does /ck/ think of Spam?
This is really goood
What does /ck/ think of putting chili on a pizza? I have a lot of leftover chili and yeast so i thought of making dough and bake a 'za
>tfw I'm too autistic to detect sarcasm or not
2 lb dog meat
4 3' stalks lemongrass
3 tbsp Vietnamese fish sauce (aka. nuoc mam)
2 tsp lime juice
1/2 tsp lime zest
Jasmine rice (if desired)
Rice vermicelli (if desired)
Baguette (if desired)
1. Acquire two pounds of dog meat.
>Try to ensure that it is from a medium-sized dog. The breed does not matter, unless you have certain preferences.
2.ince four 3-feet stalks of fresh lemongrass. (Alternatively, use an 8 oz. package of frozen minced lemongrass)
3. Mix the minced lemongrass with three tablespoons of fish sauce, two teaspoons of lime juice, and a half teaspoon of lime zest.
4. Chop the dog meat into 1-inch pieces. Add the lemongrass marinade and stir. Leave the mixture refrigerated overnight.
4. Either sauté, steam, or grill the meat. A recommended way to cook this dish is to skewer the meat chunks and roast it in a rotisserie oven.
I have a total of $52.00, and I'll buy three of the weirdest products in the grocery store. Any suggestions (I'll show proof 8PM Central time)
What's /ck/'s opinion on using gloves when working in a kitchen? Does your job require you to wear gloves when handling food? Do you wear them or do you avoid wearing them? Why?
I personally dislike them as I see them as a half assed way to make up for the lowest common denominator when it comes to hygene in the kitchen. I avoid using them for the most part since they don't give me a good indicator as to if my hands are clean or not and they're just straight up unproductive to work with. I'm hygenic as it is and wash my hands at any given opportunity.
>Does your job require you to wear gloves when handling food?
i used to work part time at a McD and we only had to wear gloves when handling the frozen patties. other than that, we had to wash our hands at least once a hour or after touching "dirty" things like door handles and such
Food price thread? Pic related I got a three by three with animal fry's with a water and it was fucking $9.29 after tax.
What the fuck happened to fast food?
You gotta look for deals that places have. Most fast food meals are gonna run you close to $10. Taco tuesday is my go to on tuesdays. Wendys has that 4 for $4. Local chicken wing place does wing wednesdays.
If you dont go for lunch specials or daily deals then it's gonna burn a hole in your pocket quick. Alternatively you can just buy some taco bell shit for cheap.
Honestly, don't bitch about the price of food or coffee. You're getting screwed over with every transaction. Don't like getting jewed? Make your own food and pack it, that's the only cost effective way to eat.
Also, in-n-out seems so fucking annoying with their
>le secret menu XD XD
Just put the shit up on a board, everyone knows the deal anyway.
What do you think about Applebees?
Applebees is shit. I wish they would find something they are good at and stick with it instead of trying to have a little bit of everything on their menu. Never had anything there that i thought was tasty and i have never left thinking i am coming back for that.
Drink more alcohol.
>listening to some bloke to drink more alcohol
>not suffering from crippling depression
>not being an alcoholic as a result
My extremities are twitching and cramping, but I'll try Soros. I'll try.
Why did they stop this?
>tfw busser at restruant
>tfw know the place and how everything is done
>tfw instead of promoting me to server they hire some new idiots that have no idea what they are doing and keep fucking up
Fuck the restaurant business
Suggest a cursory perusal of Orwell's, "Down and Out in Paris and London."
He destroys the image of high class restaurants while working in the restaurants of Paris as a factotum dishwasher.
It might help you put your life in the proper perspective.
Is eating items to completion in a specific order autism?
Caring about how other people eat their food is autism.
Well, as long as they're not doing something weird like blending it all into a paste and then consuming it through a tube, or something.
What is the HOTTEST and SPICIEST food there is?
>tfw addicted to Valrhona Taïnori dark chocolate
>tfw spent $800 on buying these in bulk just in the last month
>tfw this is more than I spent on rent
How do I stop?
Post the best Ice Cream Flavors and Brands