Who else is learning to cook here? I've cooked 10 eggs today, all quartered up and seasoned individually. So far my favourite seasoning combinations are:
Honey and cinnamon
Chipotle powder, lime juice and cilantro
chinese five spice and brown sugar
What are your favorite things to get at Aldi?
I find that their in-house chocolate brands are quite nice.
Chicken teriyaki - at the mall!
I'm looking for controversial, offensive, or simply very ugly beer labels.
post your favorite competitive eater
mine is Kinoshita Yuka
How come she doesn't look pregnant after she's eaten all that food?
Seriously, where does it go?
>Do you like dark or white meat?
I'll have the crispy skin please.
It's not the I like white meat more than dark meat, it's just that I think there are irreconcilable differences between them, and they should remain separated. It's been proven time and time again that dark and white meat cannot coexist peacefully, and each needs their own communities, schools, and facilities. Separate, but equal.
So I tried this.
It's pretty good.
Are your other weird salmiakki foods as good, Finns?
These might be hard to come by, but they are godly. Smoked licorice.
Red pill me on diet coke. WHy do people spazz out about it. you practically get the same pleasure as soda + a caffeine boost, without any of the downside of sugar or calories. I think it is the greatest thing ever invented.
what's the best spice for roasting this ?
Getting dickered boys
>raining hard boot to try and cook this steak
Continuation of whether you like it or not
I bought myself a few xmas gifts early what a glorious occasion
Beer and pizza for today's lions game on tv then beer and pizza tomorrow at the red wings game. I got an invite to a suite at joe louis arena. All the pizza, beer, nachos, etc you can consume.
I cook on cast iron that I've seasoned myself (restored and old skillet, started with bare iron), and whenever I turn the heat way up like for searing steaks the seasoning on the bottom of the pan disappears. No matter how many times I re-season or heat/cool the pan with fresh lard it still goes away when the heat gets to be too much.
Do any of you know how to fix this?
Is there some secret to getting a more resilient seasoning?
I like my cookie soft and browny chewy. What about you, /ck/?
ITT: underappreciated food.
What are the worst recipes you have seen?