Has anyone tried the beef wellington from Iceland's luxury range? I need to get something quick to throw in the oven tomorrow for dinner but I don't want to waste a tenner on it if it's going to be subpar.
Pic related for me. It always runs out though, I barely get to have any...
I have no fucking idea, it's the most annoying thing. I had to take over so that the turkey would come out moist and delicious.
>mfw my mom likes dry turkey
N/A because Thanksgiving isn't a thing here, but for the Christmas and New Year's Eve: tiramisu and milk pudding with wine sauce. The first is a family tradition, the later is something I got from a Roman cookbook and adapted to modern tastes.
Heeey /ck/. Let's make some ramen m8's. I'll show you how to take the most mediocre ramen (I made it, after all) and turn it into something you can mildly impress the very impressionable with! Here's all the toppings you'll need (save for the meat of your choice; I used pork).
How much do you pay for milk, /ck/? And how much milk do you usually go through in a week?
>inb4 buttblasted lactose intolerants
>There are people who think Christmas is better than Thanksgiving
Show us your kitchen, /ck/.
My dinner soon:
>8 buffalo wings
>2 personal pan pizzas (Chicken BBQ and Italian sausage)
Today I found out that McDonald's (at least the one where I work) has stopped selling snack wraps and grilled onion cheddar burgers. Rest in piece, best items on the menu. Pic related: my last snack wraps.
I heard we're bringing in some new sandwiches I already don't give a FUCK about because they took away my snack wraps.
They're really going to make me go back to eating the southwest salad everyday?
THIS IS WHY I NEED $15 AN HOUR
About to make some risotto for you guys.
Yes, my shellfish is out of date, but it's frozen, so im not too bothered, and it was cheap. I've only just noticed they keep this shit frozen for 2 years.
Anyway, here are most of the ingredients, its fairly straight forward
First step, dice the onion and start to soften in oil.
I would prefer to use shallot. However, when I go shopping I almost always buy an onion so that when I use self scan, I can weigh meat and fish with the onion, and get everything a lot cheaper. As a result, I have a lot of onions.
At some point during the onion cooking, I add chopped garlic, salt and pepper.
The onions are softened now. Next will be toasting the rice
Toasting that rice. About 200 grams. Should be enough for a few servings.
What is /ck/'s consensuses on this delicious seafood soup? I'm currently not in NE and have been wanting to make some. Anyone have a good recipe? I'd be interested in tips on making the best bread bowl as well.
>chicken enchiladas smothered in queso blanco Velveeta
>imported beer that's worse than domestic and costs twice as much
>the chips and salsa leftover from the previous customer mixed in with the fresh stuff
Holy fuck I love Tex-Mex.
love that shit too, op.
here in salt lake city, i get my mexi slop from a place called beto's. it's been shut down by the board of health several times, but i can't resist going back.
How can people dislike pineapple?
Can you drop your pointless contrarianism for one second to appreciate this paradise fruit?
i like it.
but sometimes it's an ordeal to eat. it has that enzyme that dissolves your flesh. sometimes it's way too tart and makes your whole face pucker.
other times it's way too sweet. like you got a mouthful of pure sugar.
pineapple is one tricky fruit
This. Pineapples feel like battery acid in your mouth. The flavor also doesn't mix well with most other things.
Not that I don't love pineapple (I eat pineapple + bacon pizza myself) but it really is limited in what you can eat with.
Today I purchased some Wagyu rib-eyes and I want to know the absolute best way to bring out the flavour of the beef. I was told by a co-worker to just put salt and pepper and that's it. Any suggestions?
Am I doing something wrong or are udon noodles supposed to be hard to make?
The dough was very very hard to knead, and when i got to the rolling pin part i couldn't do anything.
Now i've got fat udon.
Any tips for my next batch?
I tried using a pasta machine, the dough that comes out seems to have rips/cracks on it.