>Taking your pizza home to cook it
I seriously hope you guys don't do this.
What's the hottest pepper you can eat?
I grew some last summer
Allegedly the guy who made this has made one that's hotter though
Define a good Burger
What should be on it? What type of bread should the buns be? How rare should the meat be?
Sugar, how bad is it for you in reality?
I like to add sugar to my tea, but since I am trying to stay healthy, I am concrned that adding sugar detracts from a healthy life style?
What does /ck/ know about sugar and how do you blend sugar into your daily /ck/ creations?
Most days, the only added sugar I eat is in my morning coffee and it's less than a tablespoon into nearly a litre/quart of the stuff.
Things that have sugar added to them already that I eat regularly are biscuits, pastries, donuts or cereal at breakfast and that's about it.
I don't typically snack on sweets.
I don't typically eat desserts.
I don't typically add sugar to my cooking.
In all, I'd imagine that in a day, I likely go through about two-to-three tablespooons of sugar, about 30g, on average, though most days, it's far less than that.
I just dragged my hand across a 400F oven coil
Also general cooking related injuries/stories thread
Well, it's cold and dark as fuck outside and we've just put up our Christmas tree. Time for a nice warming beef stew and I'm willing to share it with /ck/. Enjoy.
First off is the ingredients (make two large portions):
Beef shank (also called shin) about 400g or 14oz (any other stewing beef is acceptable, but this is my favourite)
3 tbsp Gravy powder (can be substituted with beef stock and flour)
1 small turnip
1 small parsnip
5 cloves of garlic
1/3 cup split red lentils
1 tsp ground black pepper
1 tsp salt
1 tsp dried thyme
Great additions include fresh herbs (thyme, rosemary, sage, bay are all great) and rutabaga/swede.
Preheat your oven to 350F/150C.
Make the base of your stew with approx 600ml (2.5 cups) cold water, salt, pepper, herbs, lentils and the gravy powder. I used a 2.3 litre china dish with a glass lid. Mix up the base real good until there are not lumps of gravy powder at the bottom.
Pro-tip, the lentils act as a thickener, so after making your stew and you found it a little watery, increase the lentils.
Second stage of the base...
Finely dice the onion and garlic and stir into the rest of the base. By cutting it finely, it will mostly disintegrate at the end of cooking. Note the garlic is sliced much finer than the picture shows, because the slices are still stuck together.
also which one of you was this?
Everyone on /ck/ with that much of a baby palette is too autistic to go out for anything other than drive through fast food, let alone able to modify every single item in the worst possible way without spilling all their spaghetti.
I'm guessing OP is a bored server and was just fucking around with the pos.
About how many of these can I eat before they kill me?
Anybody else get this for dinner every once in a while when you were a kid? Wish my Mom was still alive because I would ask her why? Stuff was good, though.
Poor college student here, I got some pots and pans at a yard sale yesterday but the non-stick coating is scratched off pretty much on the pans, is there anything I can do to restore it? I know I can just use oil and non-stick spray but I am just wondering if there is some trick to making them non-stick again.
Not sure if you can tell from the pictures but there might be rust on them as well?
Hey i have a legitimate cooking question that i hope some professional out there would be able to help me out with...
Im starting a new job, and am going to make biscuits there. I want to make baller as fuck biscuits and blow the old guy out of the water.
The place i used to work at made bisciits that look like pic related. I asked and they said that its mainly about technique and not special ingredients. How do I get that awesome flakey rise? Ive made biscuits in large batches for restuarant service before and always had a hard time getting the butter cut in well.
Op here. Youtubed it and found a pretty good video that produces similar biscuits.
Here it is if anyone is interested.
I was told when i was an apprentice to stop working the dough just when it comes together, and there is still raw flour visible. In her video the dough looks considerably worked.
Is biscuit dough more forgiving than you would expect?
Let's settle this: who has the best burritos, Chipolte, Qdoba, or Poncheros?
WHAT ARE MY FELLOW HUNTERS EATING TODAY. IM SLOW COOKING A DEER NECK. BEEN IN ALL DAY, 9 HOURS TO EXACT. ITS READY TO EAT.
How do you get over a hangover, /ck/?
I eat like a sleeve of these and it works like sawdust
chill the room, put on some stupid music or a talk show w/o commericals and drift off. maybe that's just me, but sleep as much as possible and sip on stuff like chicken noodle soup. Something that if I puke it up wont matter. Eat normal food as possible and again, sleep, water, and gatorade.
I have 1 pound of ground lean wild pork thawed out and left over from cooking last night's dinner. What should I make with it /ck/? I was thinking about lasagna or something but I'm open to other suggestions before I go to the store to buy ingredients. I will deliver photos of the results when finished.