I decided to make two gallons of hard cider.
about how much yeast should I use and how long to leave it ferment for an alcohol content of 5-6%?
Heat some cider to about 100F. Put a small amount of yeast in said cider. Let it sit for half an hour. Pour the mixture into the rest of the cider. Insert the airlock.
Yeast is a living thing. It grows.
What in the heavens is this? Ive seen it a couple times but never could identify its name, anybody got an idea? Where can I find them also?
I remembered the name:
Supposedly, it's sour, but as I had it dressed with a vinaigrette, I guess I didn't notice its tang. Just tasted like cuke to me.
Holy shit this is 3 threads in a row. Help me /ck/. I'd like to give my girlfriend some white chocolate truffles. Does anyone here do shit like that? I made a ganache once before (Made chocolate ganache tarts, it was gr8), but I saw this http://www.pbs.org/food/fresh-tastes/white-chocolate-truffles/ and it mentions no chocolate stabilizers. Does anyone have a better recipe or something? Thanks.
Is it normal to feel nauseous after eating eggs? I like how they taste, it's just I always feel sick for like 30-60 minutes after eating them.
Is ordering a burger at a place that is obviously not a burger joint degenerate? For instance going to a Mexican restaurant and ordering off the gringos menu or going to a fancy restaurant that has a shitty burger on it just to cater to picky kids and stupid fat fucks with no class.
> For instance going to a Mexican restaurant and ordering off the gringos menu or going to a fancy restaurant that has a shitty burger on it just to cater to picky kids and stupid fat fucks with no class.
I don't get this anon.
Why go to a Mexican restaurant to eat a burger? Or a fancy restaurant?
When I go to a Korean restaurant I don't go there to eat a burger, I go there to eat Korean food.
It's just like people going to Mickey D or another fast food chain and ordering a salad because muh health before...
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Post your favorite cuisines and some example dishes that you like. Unfortunately I can't list these cuisines in an order because they're all great and what I'm up for changes from time to time.
I'm gonna spread out my cuisines for free bumps.
Typically pizza and pasta, but also bruschettas, caprese salad, prosciutto. Favorite pasta would be spaghetti bolognese while any pizza with lots of anchovies I would love.
I've only recently learned to like Indian dishes. Naan bread is great and there are so many great curries, some that I've tried were mango based, others fishes based. They do chicken pretty well. Samosas are nice too.
Anything is a pancake if you a brave enough
I fucked up the last one but still managed to cook it through
Ask a guy who works as a cook at Big Apple Pizza anything
So I found some videos of this guy who went on holiday to Japan by himself. They're nothing too exciting, mostly just him sightseeing and eating and talking to himself, but I found them very comfy to watch. Just thought I'd share them.
This 1 is of him having dinner at a ryokan and there's a very kawaii waitress serving him.
What would you say to her if you were him?
Have we reached peak-hipster in the snacking world?
Organic chickpea puffs. To be honest they were pretty tasty.
I know cold press juice is a meme but it tastes way nicer than regular smoothies. Is it actually better for you in any way?
How the fuck do I make this shit?
>This was my second attempt
>i used 1 cup of vegetable oil
>1 cup of flour
>stir at a good pace for about 10 minutes
>see that it's lumpy
How the fuck are you supposed to do this? I didn't stop stirring once, yet it still ended up like this.
What kind of OJ do you like /ck/? Do you like pulp?
I'm tired as fuck, hungry and low on money. I just want to make me some quick mac'n'cheese for dinner. I always got my sauce way too clumpy, is that because of cheese I used - Gouda (cheddar is expensive as fuck where I live), or by just not doing the sauce right?
Give me your foolproof recipe for this.
Tell me how to make a nice Alfredo, my sister makes it so well, but it's like 5am over in Gaynada.
Boil your pasta
Saute the mushrooms with a few tablespoons of butter and oil
Add ham once the mushrooms are mostly cooked and let slightly brown
Add enough flour to the fat so that the texture is similar to wet sand
Now take cold cream and whisk it into the mixture
Bring to boil and lower heat until it is as thick as you want
Add some parmesean/salt/pepper TT
Mix in pasta
There ya go. Prob sprinkle extra parmesean on top
If you don't have flour, go buy some you need it
I tried making Japanese curry tonight, but I didn't have enough packaged curry roux, I was wondering if I could just use sesame oil and flour to thicken it?
If not I could just use vegetable oil. What do you think?
What's your favourite iced desert /ck/?
Should it be anything goes, or does it have parameters?
I think you can't just mix shit up and say "ehy, it's fusion, don't be bigot and try it"
Imho you get the best fusion when you mix things that seems similat.
So you maybe are an italian guy looking for thai recipes and find that a thai fish soup it's very similar to an italian fish soup. That's great you should experiment how create something new starting from that.
Post tips, tricks, recipes, set ups etc.
my best mate is a chef and he's entering a serious competition in a few months
we're trying to flesh out a recipe for an entree with a medium portion of white fish
only other rules are that the cost has to below $15 per serve, nothing is to be deep fried (not sure why), and it needs to be plated in an hour along with a main we already have sorted out
Forgive my first-time gripes, but I have to ask...
What kind of sadistic person leaves the tails on shrimp when putting them in pasta?
Is there some culinary benefit I'm unaware of? I cook pasta with shrimp de-tailed, and on the rare occasion I ask if people want the tails left on, I get looks like I just suggested their kids play Russian roulette with a semi-auto.
It's a minor thing, but the senselessness of it leads me to ask the aficionados. Is there any point to it?
Pic related- tail-on shrimp pasta.
I don't leave it in pasta because I assume the people I'm eating with don't like it, but I personally am okay eating the tail of the shrimp. Its not like biting into a chicken bone, it's quite easy to eat.
/ck/, you must chose. Crunchy or creamy peanut butter?
Crunchy for me because I like chewing on nuts
I recently picked up a pack of SFTGFOP1. Darjeeling tea, however, I'm unsure regarding how many times I can reuse the same leaves.
Usually I do 3-6, but this is my first encounter with this kind of tea.
why hasn't turkey overtaken chicken as the dominant poultry? Just look at all that delicious plumage.
Chickens are smaller, thus requiring less food and less space, thus making them cheaper for the farmer, thus making them cheaper for the consumer. Why don't you think about things before you ask retarded questions?
As a 'murrican I can officially say I fucking hate turkey. I think chicken is the most overrated meat out there, but it's still better than fucking turkey.
I'd rather have game hen, pidgin, or god forbid, based duck or goose any day over turkey or chicken.
pretty much my life
sushi ain't that hard. getting the ratio of vinagre to sugar for the rice was the most daunting to me. also cooking that medium grain rice after soaking it, it comes out good as long as I'm staring at it intently until it's done.
It's a bit of practice, but it's really just getting the rice down
For lemon-raspberry cupcakes, what to you think will taste best:
A: fill lemon cake with raspberry filling, top with vanilla cream cheese icing
B: top lemon cake with raspberry icing
Would you be a fan of any/all of these garnishes:
>Drizzled dark chocolate
I can't decide how to decorate these things.
Out of your two options, I'd definitely go with A.
Personally, I'd do a simple vanilla cupcake with a lemon curd filling and a raspberry frosting.
Out of the garnishes you mentioned the only ones I'd consider would be the mint sprig, fresh raspberry, and dark chocolate (lemon zest should go in the cake/frosting.
If you're making a lot the mint and berries are hard to do consistently, so I'd honestly go for a tiny drizzle of chocolate.
How can people eat this nasty shit? It's literally just Rotten fucking milk.
I've been getting a 3x2 (three meat two cheese) with grilled onion and add pickle with french fries and a medium pink lemonade at In-N-Out Burger for the past four nights for dinner. Should I go for a fifth? Will I get sick? What would you guys do?
Hey /ck/, do you like milkshakes?
Show us your kitchen, /ck/.