>inb4 "Make your own salsa, anon"
I do when the vegetables are halfway decent at my local smalltown market
>inb4 "Grow your own vegetables, anon"
Not worth it in an apartment
Anyways, what are the best store-bought hot salsas you've had?
I want something that's gonna make me breath heavy and my nose runny, not something that just physically hurts.
>Clint's is okay when I'm feeling it
>Mrs. Renfro's is shit tier
>Jardines is also alright
>Get out of here with that Newman's Own shit.
>Tostitos doesn't make hot salsa that I know of
>Pain is Good doesn't even taste hot to me, it just goes to an immediate burn
Only good Ghost Chili salsa I've had is from a city a few hours away, I never have any other reason to travel there. Anyone have any recommendations?
I get Old Dutch most of the time. It tastes like home.
Que Pasa Chipotle has a really nice flavour (I love subtle chipotle flavours, like in mayonnaise and sauces) but it was a little hot for me.
Whats up /ck/
I'm a struggling college student that isn't going to get paid until the weekend and I've only got around $10 to my name. There's not to much around me that isn't expensive (there's an iHop, but that's kinda costy) and I don't have a car at the moment.
Does anyone know any coupon codes or w/e that I can use to significantly reduce the price of something I can get delivered like pizza? Any thing helps.
Is the stew real? And what are the right combination of spices?
Do Americans even know what this word means?
Thoughts on the new season of Raw.Vegan.Not Gross?
Well, that's not a very flattering screenshot. lol
I already hate this new "so random" intro. The last one was classy as hell, why change it.
Not a fan of the music either. Or the super bright lipgloss in every single video.
Other than that, largely unchanged format. Pretty interesting recipes I guess. The birthday cake looks really tasty.
The book shilling and "comment like subscribe" is also a little obnoxious.
Rate my eggs /ck/
Is green tea all it's cracked up to be? Just ordered a bunch of different kinds, some from china some from japan. Is it noticeably different in taste to regular tea?
Can you suggest any meals that I can make with mostly dry-keep ingredients?
I unfortunately can't really use the refrigerator because things will get stolen and eaten and there isn't really anything I can do about it. I've been having to hide things in my room, or buy things and eat them ASAP. I've been trying to save money on food but with these stipulations it's proving very difficult.
inb4 "move out", I financially can't at this time, so I'm just stuck in a shitty situation. I wish I could get foodstamps to help,...
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cashew curry with water, beef jerky, boil in bag brown rice, curry powder, powdered milk and lastly you'll need pepper jack cheese but it should keep for a few days at least unrefrigerated as long as its in a cool environment.
Gracias anon. I've been looking into different brands of ramen noodles & rice meals, but eating what amounts to schoolkid lunches can be downright depressing
I want to eat bacon but the last time I made some there was like a litre of grease at the end and it was overall fucking messy.
What kind should I buy/stay away from?
How should I cook it?
What can I do with the cooking grease/remains?
Preheat oven to appropriate temperature for your thickness of bacon
Line baking sheet with heavy duty aluminum foil
Fold up edges in such a way that the foil will capture all the grease
Put bacon on foiled pan, cook until done to your preference
Pull out bacon and drain on paper towels
Return to kitchen after grease has cooled and roll up aluminum foil
Throw that shit away
Alternatively, you can pour out the grease into a vessel for future use if you have the inclination to do so
Why do people shit on bottled water?
My tap water legitimately makes me feel sick after drinking it, aren't medical bill more expensive than 3 bucks for 24 bottles?
ok first of all, where do you live that your tap is making you nauseous? you sure you're not just psyching yourself out?
either way, buy a filter if you're so damn worried. cheaper in the long run.
anyone got a good bean and cheese burrito recipe?
Okay, so I live off of instant noodles. Dirt cheap and just throw it in the microwave and you can survive. That's all I need really.
But genetic blood pressure problems are popping up in me, so I need to cut waaaay back on sodium.
What is super cheap with little or no preparation and is at the very least tasteless (if not tasty) and won't kill me? I need to be able to buy in it bulk and have it not go bad for at least two months.
sidenote: if it requires so much as boiling water i cant do it
beans and rice. you can buy the beans canned and get a simple rice cooker if you really want it easy.
also: canned tuna, sardines, other brands/types of instant noodles that have less sodium.
How do I make this? It looks so delicious.
How come /ck/ doesn't have a sticky? I'm a complete newbie to the board and to cooking and I hate creating "where do I start" threads but fuck... No sticky.
How do I learn to cook? What kitchen tools are essential? What skills are essential? What dishes are essential?
What are the best books/websites/YouTube channels for learning to cook in general, and getting good recipes? Does organic/GMO make a difference or is it marketing bullshit? Obviously Google exists but there is SO MUCH SHIT that I'd at least like a direction to look in.
Because nothing in cooking is universal. Methods, ingredients, traditions, tastes, all vary significantly from region to region.
You learn to cook by cooking.
Essential tools, skills, and dishes, obviously vary by region.
Makes complete sense but I guess I'm asking for what the individual users of /ck/ would reccomend. Places to start, best resources, etc etc
Alton Brown's GoodEats
Jamie Oliver's FoodTube and various TV shows
Gordon Ramsey's youtube channel and various TV shows
Gennaro Contaldo's youtube channel
Yummly for recipe inspiration.
Pick food, make food, evaluate food, repeat.
/ck/, school me on cutting boards. right now i just have shitty plastic cutting boards and i want to buy myself a decent one, particularly with a little ridge to catch the juices if you're cutting up a roast or something. what materials/brands should i look at? what kind of maintenance do they require? i don't want some stupidly expensive meme cutting board, just something that works well and is durable.
I think you should just look to buy a nice standard rectangular cutting board. I have one of those cutting boards with the plastic sheets for each meat type/bread/veg/fruit and its actually fucking terrible. I'd rather just clean and sanitize it each time than deal with those gimmicks. Just keep it standard imo.
>i don't want some stupidly expensive meme cutting board,
Unfortunately for you, the best bang for the buck is an ugly ass hard rubber board from a restaurant supply store
Performance wise, the only way to improve on this is end grain, and decent quality end grain boards are "stupidly expensive meme cutting boards"
Just buy a cheap bamboo cutting board like pictured. You can get them from under 5 bucks.
Plastic is for professional kitchens where they have to obey anal regulations (also more easily color coded).
End grain hardwood is to make a complete set with your carbon steel rust fast knives and tinned copper pans.
Help settle an argument I've been having for over a decade.
In 2003, I came home from school while my sister and her friends were in the kitchen. I was starving and looked in the fridge, but they'd eaten everything I wanted. Desperate, I took some frozen waffles and ate them without heating them up. My sister and her friends insisted it's gross to eat frozen waffles (I think they called it disgusting), but I said it's no different than eating normal waffles. Who was in the right?
Waffles are never frozen when theyre normal.
The proper way for a waffle is hot after being cooked or room temperature.
Frzen will effect the taste and crystallisation will occure within the waffle.
However its preference i guess. If you like it go ahead, i will continue to eat chilled chips as well
Okay /ck/ , I'm new here and couldn't find a chocolate or questions thread. I have a small question.
I want to make chocolate bonbons today, I am going to make the chocolate myself using cacao powder. But I bought this bar of pure nougat that I want to use inside the bonbons. My question is how to use the nougat, does it need to be warmed up or prepared beforehand?
One other tiny question, is there a way to make the outside of the bonbons a bit more shiny? I made bonbons before and they were a little bit dull looking on the outside while the ones you buy are...
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Are you tempering the chocolate properly? If you're making it from cacao powder, that's usually where your shininess problems come from.
I've never worked with nougat so I don't know what to tell you on that front
How do you want to use the nougat? Do you just want to enrobe it in chocolate, or did you have something else in mind? As for the shiny finish, you probably didn't temper your chocolate. This has to be done if you want chocolate that is shiny and doesn't melt all over your fingers. I might be able to answer other questions if you have them, pic related are some caramels I made last week
>He likes his steaks rare.
R E S P E C T
Matty is fuckin based.
What about the alternative cooking fats? What do you use?
I want cable television watching middle aged cat ladies to leave
How's that hangover al/ck/ies?
Post your best /ck/ infographics. Educate the short-attention span masses.
>using "delicious" to describe things other than food
Got 2 monkfish tails, dont feel like baking or grilling. Any good way to pan fry them?
Why have you never eaten semolina porridge?
Anything at all.
If Ja/ck/ would offer you a piece of Tammy's ass would you accept? You can do pretty much anything you want with her except hurt her and everything happens while Ja/ck/ eats his juicy chicken slathered in his delicious teriyaki sauce, also Ja/ck/ will throw in his catchphrases every few minutes like - look at that, idn't that beautiful?
You should hold it like that
Wow that actually looks amazing
ITT: shit chains restaurants do that trigger you
>order deep dish pizza
>it's just a regular pizza with overly thick crust
>tastes like bread and burned tomato sauce even with lots of toppings
they even jewed me on cheese.
It's your responsibility as a consumer to make sure you don't buy shit food. There are vast resources on the internet filled with fat house wives willing to tell you why that pizza sucks.
>go to what-a-burger
>tell them what a burger is
>lady looks at me like i'm retarded
>burger wasn't even good
Which vegetables is it cool to just pick up and eat
I got a hankering for cookies but didn't have the necessary ingredients.
Following /ck/'s advice, I attempted to make the cookies from pancake mix and peanut butter.
Read along as I do my best at making these cookies.
I had* by the way.
Step 1, as any good chef should, wash your hands.
I was picking my nose for a while before this and didn't want any of that in my cookies.
>cream a stick of butter
I went back into my room for a second and this happened. Sorry everyone
Just got toof dun, need good liquid food or food with minimal particulates/chewage!
my son likes these 3rd stage baby foods, i think they taste nice too
the beef and veggie one is goat
chicken and rice too
whats your favorite value wine (under $30)
I don't really have a favorite. Tonight I'm drinking some no-name Portuguese white blend that cost $8, it's totally fine. Before that was a bottle of marques de riscal rioja that cost $13. Before that was some oregon merlot that cost $25, the name escapes me at the moment. Before that was a $12 bottle of sherry, then before that was a $17 bottle of brachetto.
$30 is about as expensive as I get too.
I've never had that fat bastard but it looks sketchy as fuck.
Fat bastard is awful. it's a wine that i found at 711. i just think the names funny. i've been into sauv blancs lately. i got this chambourcin from a winery in VA for $16. its incredible
For any wine drinkers that don't wanna spend a shit ton of money I suggest buying anything made by Anderra. The Rothchilds, a really nice French chateau, make it and know their shit. The Carmenere is fucking great, drank a bottle of it last night and many times before.