So I'm getting drunk and I've got a bag of pic related in the freezer. I still have leftover chili from 2 nights ago, my question to you /ck/ is would chili be good on curly fries?
What's the best way to do it? Fuck microwave shit, but every single time, no matter what guide I use if I try to do it in the oven it gets dry as bone/almost burnt.
I've tried spritzing them with water every 5 minutes, I've tried lowering the amount of time, I've tried lowering the heat, I've tried so many thing. How do I perfectly reheat fried chicken?
Pic not related
Is anyone else on /ck/ proudly fat. I would rather die early than live a life without feasts everyday, of carbonara, fried chicken, pizza, chinese fod, whatever the fuck.
Do you lack self control because you go on 4chan? It's only lacking in self control if you want to control that thing. If he wanted to be skinny but was still fat, that's a lack of self control. What OP has is just gluttony, a completely different thing.
>mfw drinking eggnog for the first time
Why do ameriblobs like this shit? It's awful
How do people seriously drink this poison ?
Hey /ck/, I'm looking for some good Hot Chocolate recipes for the winter. What are some of your favorites?
You take a packet, dump it into a cup, and this is where you can customize! I use about 75% hot water and 25% whole milk, then you just stir. Delish.
Whats up /ck/
Making turkey stock for gumbo. Anyone cook with homemade stock? It's the difference maker with a lot of dishes.
Don't throw away those bones after Thanksgiving meats! Stock is a way to eat like a king for pennies on the dollar.
Ok so after much simmering, I have my gumbo magic.
Trying to decide which sausage to use..
Apologies for the tilt.
So which sausage do I use? All 3?
i just ate a can of spam and a jar of pickled onions.
ask me anything
Did you fry the spam first to give it some colour?
>sandwiches with the crusts cut off
You are almost as bad as picky eaters if you like or ask for this
>At subway getting a little dinner after work
>Guy behind counter weights 300 lbs easy
>"What can I get for you?"
>"I'll take a 6" meatball sub on Italian bread"
>Guy gets the bread, cut its up and asks "So what do you want on it?"
>Told him what I wanted literally 10 seconds ago
>He proceeds to take 2 minutes individually scooping each meatball onto the sub with as little sauce as possible
>Confused as fuck at what this land submarine is trying to accomplish
>Minutes later he finally finishes and slides my sub across the cooking board to the cheese station, nearly toppling my sub to the floor twice
>"What kind of cheese would you like?"
>He grabs the shredded cheddar and almost puts it on the sub
>"Uh... no dude, mozzarella..."
>He points to the pepper jack with a dopy and questioningly look
>"....No, just some mozzarella man"
>Stand there for a moment dumbfounded, wondering how some fat fuck can weigh a nickle shy of 300 lbs and not know what fucking mozzarella cheese is
>He points to the provolone and looks at me like some fucking infant waiting for their parent to congratulate them on putting the correct shaped block in its respectively shaped hole
>I begin to get pissed off at this point and just want to get the fuck out of there, go home and drink the whiskey I just bought prior
>"Yeah dude just use that"
>I was about two seconds away from jumping over the counter and melting this pre-skinny Jared's face off with the molten lava they like to call broccoli and cheese soup
>Finally we make our way to the veggie station without him almost dropping my sub, a god damn Christmas miracle
>"What kind of vegetables would you like on this?"
>I go with my standards for a meatball; bell, onion and olive
>He takes the biggest handful of each he could grab and just plops it on to the sub in 1/3 intervals without spread it out; 2" of onion, followed by 2" of bell, followed by 2" of olive
>I'm at a loss for words at this point
>When he asks me if that's all I don't say a fucking word, just shake my head and then nod, walking over to the register
>Catch a glimpse of an older gentlemen sitting behind me and he too had a "wtf just happened" expression on his face
>Pay and leave, hoping to fix the monstrosity of a sub I just got at home, and once I get some...
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Babbys first croque madame. I fucked up the egg and bechamel so they are lessons for next time.
Any tips on improving bechamel?
What does /ck/ think of food plating?
Is a whole lasagna too much to try to refrigerate? I already left it on the counter for an hour, and it's still quite warm, and I wonder how long it's going to take to cool down completely in the fridge.
I usually don't worry much because I always make vegetable lasagnas, but I tried a meat one this time and I didn't really think ahead.