>OOO HHH AHH AHHH IM LITERALLY OOOO HHHH
Fucking Mike Wiens thread.
I bet you could start a Kickstarter to punch him in the throat.
Every year Golden Corral gives a free dinner to military veterans. The full buffet. Supposed to be no questions asked, but I have heard someone say they were asked to require proof at theirs.
My dad and I have gone every year for 5 years though and they didn't ask for anything. They were PACKED though, we had to wait to get in for about 20 minutes.
Also since it was just 2 of us we were told to sit at a table with another party of 2.
There were a lot of people there who obviously never served, and a shit ton of 400lb hamplanet women. But we sat with a couple of old VFW guys and had a good time.
last year I had a steak, potatoes, corn biscuits, a taco, a slice of pizza, a slice of meatloaf, basically I tryed everythign on the buffet. Even used the fountains.
Anyway don't wait too late to go, they stay pretty packed all day and don't want to end up having them close while you're waiting.
HOME CANNING PROP TIPS AND THEORY
I really wanna home can one day... but I want my food to last longer than canned goods you buy st stores. The only real preservatives I'm aware of used in home canning that seems perfectly safe is lots of salt. What are some safe preservatives that don't involve the "FAT TOM" acronym and how do I best utilize FAT TOM in canning? Namely, using acidity to prevent growth or contamination. Is there a way to take advantage of PH extremes that doesn't turn your food into goo?
I thought alcohol would be an awesome...
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What about tobacco? Or nicotine? I think a quarter of a tobacco leaf per jar might be worth testing.
If you ever have tapeworms, eating a decent cigar will incapacitate the worm long enough for you to poop it out.
Surely nicotine would be a relatively safe preservative if caution was taken?
I've got no idea how heat effects it, though.
Even pressure canned food can spoil in a few years. I've heard of five year old canned food that was still good... temperature is the best preservative!
But there has to be other ways to extend shelf life even more.
>order food at pizza hut
>register with e-mail
>get a survey the next day
>"$10 off orders $20 or more"
>that's 50% off if you play your cards right
>play with the online ordering to tweak it
>order pasta, cheese sticks, wings, and a personal pan pizza
>get it almost to exactly...
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Alright, /ck/I'm broke and need dinner. I have the following available
-long grain rice
-salt, pepper, and most spices
-sliced roast beef
-imitation crab meat
-cream of mushroom
give me some ideas, please. Also feel free to list your own ingredients if you're in the same situation as me right now
Is she the Julia Child of our generation?
WHAT KIND OF A MAD MAN PUTS ONIONS ON A SALAD??? AND BELL PEPPERS??? WHO THE FUCK DOES THIS??? WHAT'S WRONG WITH THESE PEOPLE??
Hi, /ck/. I can't into cooking. I found a recipe that says I need two cloves of garlic, and I figure that means the entire clove. My mother comes along and tells me I need only two little pieces of one of the cloves, and that those pieces are called cloves. She knows more about cooking than I do, but that sounds like bullshit, so I wanted to make sure I was going to do this right when I finally tried.
tl:dr When a recipe calls for "cloves" of garlic, does it mean the entire cloves, or just the pieces of the clove that you can pull off?
Hey /ck/, who makes their own dressings?
So what do you guys like to make for some healthy meals? I'm sick of these fast food threads.
Never cooked tenderloin before but I got a shit ton given to me. What's the best way to prepare it? Sear and roast? Braise it?
What should I use to season it? Would a rub be better than sauce?
Tenderloin is a very tender cut so it benefits from quick cooking. Sear and then roast as needed to finish cooking through. Save the braising for tough cuts with a lot of connective tissue.
>>what should I use to season it
I dunno man, what do you like?
>>rub be better than a sauce?
why not both? you can make a great pan sauce from the drippings regardless of what other seasoning you use.
macrobiotic seaweeds used to be easy to eat. i got hooked on cheeseburgers and now i can't swallow the health foods >.<
how long to reacquire the taste ?
So you're eating hamburgers right now and because of health you wanna start eating seaweed. Are you borderline, because you seem like you might be?
You should eat normal food but not any msg shit because that will be too much of a tease. That's my tip.
Any1 have any odd non traditional food flavorings?
I personally really like the taste of Astroglide on ice cream. I made my buddy's a Astroglide sundae last Friday.
I want to drink an 8oz glass of her vaginal mucus
On the habaneros I've bought it says "add at the end of cooking"
Why? Doesn't that make less of the flavor spread in whatever you're making. Also I expected them to be like 10 times hotter than normal chili with all the shit people say. It's more like 2. And they're smaller.
>Doesn't that make less of the flavor spread in whatever you're making.
Add them in the beginning, the heat gets distributed for a nice even burn.
At the end, the heat tends to be concentrated in the peppers themselves.
1 larger pepper provides a nice flavor with a very even and manageable burn.
2 larger peppers creates a lot of heat, flavor, and is still enjoyable.
3 or more starts to take too much flavor away from the rest of the meal.
>being so afraid of a pig that you need an assult rifle
What is it with americans and guns?
What's your favorite flavor? It doesn't have to be pictured here.
I usually rotate between Cheeseburger Macaroni, Stroganoff, and Chili Macaroni.
I want to try: Spaghetti, Crunchy Taco, Patty Melt, Sloppy Joe, and others.