I want to make some cookies, /ck/!
Post your favorite recipes!
>It just melts in your mouth!
>It just falls right off the bone!
>A group of Americans from the company I work for are having a Thanksgiving get together.
>Decide, fuck it I should go
>Potluck style, so everyone who comes brings some stuff
>Most of the food ends up being complete garbage
>People using canned soup and vegetables for casseroles
>People using bagged pre-shredded cheese. And it was not even a decent brand- it was Kraft (and we are in England- they have great cheddar here)
>They use cool whip for the pie. How fucking hard is it to buy some cream and whip it yourself?
Now, for day to day cooking I can understand some of these shortcuts, though I still don't do them myself, but for a damn holiday meal can't you at least take a little more time to make food that isn't half processed shit???
Any other horrible holiday meal stories?
Sorry anon, the only thing the American government allows us to eat is Kraft singles, and making anything from scratch was outlawed in 1967. Therefore, you will never meet or see a single american ever making anything homemade.
How do I make a good ramen broth?
None of that Manuchan or whatever packaged noodle shit.
i know scrambled eggs are usually made with butter or milk. But what happens if you make it with peanut butter instead? Is it nice? Just seems like a good way to get some extra protein in for me.
So let's talk nuts. Honestly speaking, I don't know anything about them, except that I should be eating them. How does one go about storing them and how the hell do I tell if it's rancid or not? How soon should I put them actual storage after I buy them, because the last batch I think I bought were already rancid I think.
Also what's your favorite type of nut?
Everybody post there morning good then we judge it
>I'm just gonna have a salad.
So I was eating some nuts and one of them had a really odd appareance. When opened a dirt like substance poured out and smoke started coming from its interior.
I got scared and threw it out of the window. Picture is the few renmants that I didnt threw
Does anybody know what the fuck was that?
What's the best way to make home-made french fried for those of us that don't have a deep fryer?
I usually slice and parboil the potatoes, then wash, then put them in the fridge for a few hours or overnight. Then pan fry (the potato slices are very dry on the outside at this point). Not sure if this is necessary but I think it results in soft centres but crisp outsides.
Cut your potatoes into a rectangle with a large knife.
Cut them into 1/4 inch matchsticks.
Fry them twice, I like to use peanut oil in a cast iron skillet, first at 325 then at 350 which I think can be approximated by a medium then a medium high heat fry if you lack a thermometer.
Salt and season at the end.
Also general food rate thread
Actually the whole dish ended up being a massive mess. Originally the potatoes were supposed to be standard potato puree but I added too much cream and improvised with a bit of parmisan cheese, once it cooled it became much more firm and had a nice taste to it, I didn't want to cover the pumpkin and carrots with potato while it cooled so I just went for a slightly fancy arrangement, then the duck mixed with the potato and cranberry sauce turned out quite lovely.
at some point everyone comes to the realization that spicy food absolutely sucks and is merely a silly joke.
has anon came to this realization yet?
>This recipe serves 4 people
Why is cream in carbonara considered such a sin?
I tried it and it tastes better than without cream. So why shouldn't I use it? Is it considered correct to make food taste shittier over concerns of 'muh authenticity'?
It's harder to make it taste great without cream because your techniques have to be more advanced but ultimately it's better for it to leave the cream out. Same with alfredo.
A lot of italian cooking depends on having high-quality ingredients as well. It's natural that a carbonara or alfredo made with kraft parmesan instead of the real thing won't taste as good, and swapping bacon in for guanciale is likewise a mistake.
Your way of thinking is literally Jack Scalfani tier.
Pizza sauce in Calzone: Sacrilegious or not? Dough is rising and need an answer in 45 minutes or so :)