When did carbonara become a memefood? It's great, I've eaten it since forever
carbonara autism has just become an annoying meme on this particular part of the internet for a while, carbonara is not a 'memefood.'
when the kids get over themselves and realise that almost every cultural concept is a bastardisation of something else it will go away.
We talk malt. Downing me 2 steel reserve 40s tonight, which ones do you like? How many do you drink? Glass vs plastic?
glass is good for remembranxe of how 40z used to fucking be. plastic is for getting drunk as fuck and not worrying about cutting yoursefl if you throw the bottle against the wall because that one girl that loved you might come back
I'm looking to cook some chicken adobo tonight and was wondering - how do you cook chicken in a pot, keeping it tender, while letting the temperature run high to reduce the sauce? Turning up the heat usually makes chicken get hard.
Are you talking about normal adobo from the philippines, or that shitty caribbean powder shit?
Normal adobo is a low and slow kind of deal. Not sure where you got this 'temperature on high' thing but it's wrong.
Allright chefs and chefettes.
I am on an apple pie binge, and would like to know your prime pie recipes.
Crab apple pie was a sour kick to the mouth that was kind of rad.
ORange zest made it taste like orange pie with vague amounts of cinnamon.
What other additives exists outside of cinnamon, nutmeg, and sugar?
Are there additives to make my dough more amazing?
How can I incorporate honey into either the dough or pie? Would this be madness?
What is the purpose of weave pie top crusts?
my mom makes a MEAN apple and raisin pie.
everyone goes crazy for it.
put your bottom crust in the pan, bake it 5 mins or so, add the apples and raisins, and top with sugar, cinnamon, and nutmeg, and dot with butter.
add top crust and puncture so you don't get fluffage.
it's pree good.
apple/pear can be a good combo too but use much more cinnamon.
Ginger and cardamom are also really good with apples. You could certainly sweeten your filling with honey if you wanted to. Weave pie crusts are just for decoration.
As for pie crust; I knew a woman who baked pies for a living and everyone raved about her crust. After much nagging she told me the only thing she does that could be considered a secret is add vinegar to it. Not enough that you would taste it, apparently it works as a tenderizer. The rest of it is just proper technique.
ITT - the foods your parents would make all the time thinking they were being amazing cooks
I seriously gagged whenever my dad said that he made chili. It takes like diarrhea
Homemade spicy chili was the best you hobgoblin
Pic related was always gross, mother used velveeta all the time for it
my mother did this as well.. she didn't take the time to make the ground beef very small so it was just shards of beef in this shitty chili. On a side note anyone on here have a good chili recipe?
Chili is awesome. OP expected we should fly into a rage of agreement because beans.
My parental fail was when they switched all beef and pork recipes to Turkey, but they didn't adjust for the fact turkey has no flavor. Turkey burgers. Turkey bacon, tutkey tacos, Turkey chili.
And fuck you gaylord spellcheck. 5 foods mentioned in the same sentence, obviously I'm talking about fucking Tutkey
i've cut out red meat from my diet for a while now, and now i'm trying to transition to pescetarianism
even though i was trying to be healthy by cutting out red meat, and my stats certainly have improved, i'm still eating chicken as the basis for all my major meals, so i'm trying to cut that out as well
anyone got any good CHEAP vegetarian recipes, or good tips for transitioning to vegetarianism/pescetarianism? i can't afford to eat fish everyday unless i only buy tinned tuna, so i'd like to eat a lot more vegetable focused meals
Im hungry as fuck and i need to know what i can cook with:
1 pound ground beef
1 pound italian sausage
It doesnt have to include all of that but i need ideas.
Maybe to start post your favourite with the reason why you like it
So far my favourite is Lagavulin 16 yo. I know it's pretty mainstream but I can't get over how the peat mingles well with the taste from the casks.
Italian food is noob tier food. Anybody can fucking make italian food and it doesn't require technical precision to make it taste good. It's mainly meat, cheese tomatoes, cream, or crabs. Throw in some good tasting herbs like basil and oregano, use olive oil. Even their desserts are just rich cream filled stuff. It doesn't take a pro to make good tasting ingredients taste good. In comparison to cuisine like Asian fare where they take ingredients that you wouldn't except to be good and turn it into something amazing (ie, wasabi root, fish sauce etc)
Anybody done it? Is there a trick? Butter versus shortening versus lard? Milk grade? Those huge bubbles in the crumb?
I have about five hours.
Yes. Thank you. Thank you for "Freedom Muffins."
Irish commentary aside, I'm starting with sourdough starter from the fridge about 24 hours in, and a separate milk and flour dough which I will mix together when they both reach room temperature.
Chicken broth is for plebs. Real broth is made on red meat/bones. Prove me rong.
Redpill me on cast iron cookware
Does this seasoning impart a special flavor? Or is it just making it non stick? Why all the hype?
>Does this seasoning impart a special flavor?
>Or is it just making it non stick?
>Why all the hype?
Because it's relatively cheap and will last you forever. The more you use it, the better it gets. Not a lot of things do that these days.
Also it works with most sources of heat. Fire, coal, gas, electric (both the coil...
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Because clothes in the "good old days" didn't wear out and cars made in 1950 are just as good as cars made in 2015
I bet you think vaccines cause autism
In Mexico and they never gave up on 3D Doritos. The gods have answered me
>smell burning plastic
>panic, thinking my CPU is dying again
>computer is fine, smell is weaker near it
>sniffing around everywhere like a retard, looking for burning cables or bags left too close to the toaster oven
>2 hours, nothing
>finally realize it's my cheap port + dried apricot + saffron marinade just sitting out
false alarm / moment-of panic thread
>several years ago
>smoking weed with roommate
>decide to make a feast
>decide to roast a chicken
>normally one hit gets me high, but were in the backyard for like feels like eternity, going round for round, bowl after bowl
>suddenly occurs to me that i figured the cooking time wrong, multiplying by the price instead of the weight
>run into the house expecting...
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Preparing my winter soup with some potato, chili, onion, carrots and sweet potato.