So I'm making an onion sauce to go with some steak for dinner. I just tried it, and even after caramelization it tastes unbelievably bitter. What could I do to fix this? I have a relatively well-equipped kitchen with all the normal things one would expect. I can answer any further, more specific, questions as well.
What the hell did you do? Explain your process. If it's extremely bitter you will probably have to throw it out.
Unless you added something bitter to your sauce, the bitterness is likely from over caramelizing the onions
For all Masterchef Australia Watchers out there
Alright I'm sick of this.
Every fucking time I make mashed potatoes I have lumps in them.
How do I make lump free mashed potatoes? Give me your recipe that you use.
What potatoes do you use? How long do you boil them for? How big do you cut the chunks? Do you heat up your milk? Do you use sour cream? Cream cheese? Do you melt your butter? Do you add cold butter? Any extras you add in? How hard do you have to mash them to get them to creamy?
I need the most autistic instructions for mashed potatoes you can give me. I'm tired of these fucking lumps.
whats your favorite lazy meal? just sauteed some bokchoy onion and mushroom and ate over rice, was gord
>yfw someone at your thanksgiving table is strictly paleo-shit
Food that literally gives you cancer
>you will never know her real name
It's probably something like Aiko, Aoko, Masako, Akiko etc. Basically X-child where X is something positive.
My very dead, much older aunt was born in 1937. She and nearly all her Nip friends had -ko names. Seems very common for women in their 60s and 70s to have such names.
Better than a lot of the glitter names parents give their kids now.
So, times are tough right now and I'm going to have to cut down on how much food I buy. Its just me and my dog in this place and I wanna know if anyone here has experience eating dog food. Is there any type that tastes decent/good that humans can eat and digest? If we share the dogfood for the rest of the year I should be ok. Anyone have recommendations?
I read a few years back that you could use bananas as a substitute for eggs. Is this true /ck/?
Hey /ck/ I'm making some Mac and Chesse but I don't have any butter to thicken the cheese, suggestions?
>there are people using up perfectly good oxygen RIGHT NOW who get triggered by Starbucks because it makes them feel culturally inadequate
How does it feel to have an actual inferiority complex about those cool, pretentious, infuriatingly elite privileged aristocrats who drink burned fast food chain coffee mixed with shit-tier antibiotic hormone skim milk?
Reflect upon your life and despair, /ck/.
I agreed to bring the mashed potatoes to Thanksgiving this year, and because of the amount of people, I want to double the recipe. Easy enough right? However, there's been a schedule change, and I won't be able to boil the potatoes normally before heading to the family gathering. To save on time, I'm planning on prepping the potatoes in my slow cooker while I'm out and about and doing the actual mashing and mixing right before I leave.
While I have done mashed potatoes in a slow cooker before, I'm not super familiar with them. Since I'm doing...
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But Anon: you're also being vague and unhelpful.
>hurr durr ah needz dubble portables!
doesn't help anyone figure out anything for you if you're unable to tell us what that amount might actually be, dickface.
After the water reaches the desired temp, it wont take THAT much longer. Definitely not double time.
Never done them in a slow cooker, but I would imagine that they are going to have a lot of time to absorb excess water. I'd suggest putting them on a pan in a the oven for a few minutes to let some of the excess water steam out of the potatoes. Watery potatoes = watery mashed potatoes.
What do you cu/ck/s add to this fucking shit to make it bearable? I don't use the packets of chicken flavor powder, they're beyond disgusting.
Not even the weebest of weebs do this
Seriously would be something for a sticky in the future though.
I don't do it because I like it and I don't do it to seem Asian or whatever. Just poor and not very good at making food. I've made this shit with long green onions, carrots, eggs and cheese before though and that was pretty decent.
Gonna try cooking quiche, any french friends that can help by sharing their recipes and/or tips?
I'm not too sure what's best or what variants exist.
Just make a pie crust, make sure to pre-bake it. Then you can basically add whatever you want. Milk, cheese, season it well. Also cook all of your fillings, like mushrooms, before so you don't end up with watery quiche.