so who here uses a drip machine? I've been drinking drip coffee for a decade and its good enough desu. Didnt even really know about french presses until i came to this forum.
I like regular drip coffee, honestly. I think it represents a good middle ground in terms of extraction.
The coarse ground and quick brewing time of the French press gives you the least chemical extraction from the grounds, so less astringency, bitterness, and oiliness for the same roast compared with other methods. Espresso would be the opposite. Drip gives you a nice, medium drink and allows you to get something out of a wide variety of roasts and varieties of coffee.
Also, it's easy.
Do you put your fruit in the fridge, or leave it out? Which way produces superior texture and taste?
Also, what are your favorite fruits?
i usually leave it on the counter until it's ripe, then move it to the refrigerator so it lasts longer. i'll get them out of the refrigerator a few hours before eating because room temp fruit generally has better flavor and texture.
peaches are my favorite fruit.
Depends on the fruit really. Apples and citrus I always keep in the fridge since they last a really long time when kept cold. Also usually various berries and cherries I keep in the fridge since they also tend to last longer.
Most everything else I leave out until it's ripe and just eat it throughout the week as it ripens.
>tfw every attempt at making mayo ends in watery failure
Too much water every time!
I can't brain storm on how to resolve having too much water!
I better consult Mr. Peabody.
post your favorite recipes with instructions in pics!
Help me settle a debate between me and my friends, /ck/.
Which is the better food, cucumber or bread?
How about ya'll make a cucumber sandwich and leave us out of this?
Today, we commemorate that fateful November 6th 25 years ago, when Jerry Seinfeld burnt his dick when he spilled some pumpkin soup he had made from Halloween leftovers over his general genital area.
This dick burnage caused - understandably - a lot of anger, and so, being the genius he is, Jerry made the connection between soup and anger, and thus gave us the fantastic soup Nazi episode.
So to celebrate this day, post all your soup related things in here!
To start with, here is some Chicken Pho, I made a while ago.
so here is what made that pho.
The broth was not brothy enough.
Not really bad, but very light and watery, even though I had less water in it, than the recipe suggested.
How can I fix this?
I guess I could add some more spices (star anise and cardamom come to mind), slice the ginger a bit thinner (recipe wants large chunks) and add more onion and garlic.
What else could I do?
And what's the deal with "charring" stuff?
Its also often done for western soups, so there must be something to it, but I dont understand why.
This recipe just puts ginger, garlic and onions in the oven: http://munchies.vice.com/recipes/pho-bo-beef-noodle-soup
>Do fairly well for myself
>Been to numerous 4 and 5 star restaurants in my time
>Have had some of the best steak, chicken, fish, pasta, etc.in the world
>Still, nothing quite satisfies like a pb&j sandwich
How can something so simple and cheap be so wonderful?
Going to a chinese buffet in about 45 minutes to an hour. And I need suggestions on what to get, don't have their menu unfortunately but you name it and they probably have it.
What should I get?
Alright guys, In my europoor country rice in boil-in-bags is really popular amongts students.
In my dorm we have some exchange students (Turkey, Italy, Spain, Russia) and I am guessing they don't have such things in their countries because they tear up the bags and cook the rice normally.
>tl;dr do you have rice in bags ready to boil in your country/state/whatever? is it popular?
who /homemade pizza/ here
what is you're go-to recipe?
heres mine http://www.food.com/recipe/quick-and-easy-pizza-dough-117532
it makes god tier pizzas desu. i do need to add more water than it says tho
tonight i will make a pineapple pizza. what about y'all?
Thought long and hard about this, but always come to the same conclusion: Pizza or "'za" is basically an open-face Italian sandwich. Time to live with it.
It's amazing how much a little egg, chili paste, and Kewpie can elevate a humble cup of instant ramen.
I'm planning to cook for the week so I went out and bought some sweet potato, carrots, brown rice, 3 chicken thighs, chicken stock, some fetta cheese, turkey mince, and a green capsicum. What say you, /ck/? I was thinking of making a mince and vege thing, I really just bought the carrots to practice my knife chopping skills.
I'm gaining weight and finding that most of the meals I cook are pretty low in calories. I've been supplementing those low calorie meals with eating a bunch of dry fruit and nuts for the calories. It is not a very exciting diet and I'm getting sick of eating so many peanuts, rasins, etc.
I'm looking for some good recipes for meals that are nutritionally balanced and calories dense so that I don't have to snack so much. I know I could just add a bunch of olive oil to recipes, or chug a gallon of milk for calories, but I'd rather not. Please...
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add peanut butter and coconut cream to curries.
make pork crackling, more loaded with fat than chocolate, and delicious.
eat ribeye steak, brown and eat the fat.
cook chicken with skin on, cook 'til crispy and eat.
ask fishmonger for salmon fat, or take offcuts for free and cook to remove fat.
cook eggs in goose fat instead of oil.
can't think what else. personally i chug a little olive oil once a day, and eat a serving spoon of peanut butter with raisins and honey. delicious as fuck, requires no prep, takes 10 seconds and is loaded with calories.
>Dry fruit and nuts are fucking full of calories
I didn't switch anything out, I eat them as snacks to get more calories as my main meals are not calories dense enough and I fill up on too few calories.
I want to make some paella this weekend, /ck/. I found this recipe, is it good enough to impress?
That's a bastardized version of a paella but well. It'll do.
Little tip: never stir. That's stupid. The rice will expel the startch and make it creamy but that's not a paella. The rice of a paella has to be is loose.