I want a grilled cheese sandwich but my oven is broken. What the fuck do i use?
/ck/ do you have any recipes for a good parsnip dessert? [spoiler]My school has one on its menu and its absolutly horrable , so i wanted to improve on it or possible change it[/spoiler]
Does /ck/ like tinned fish?
I fucking love it but most people don't buy any where I live so I feel embarrassed about wanting to eat it as much as I do.
There is almost no better snack to me than a tin of sardines in oil.
Just made this for the first time, it's amazing:
1/2 cup chicken stock
1 cup milk
1/2 tsp black pepper
1/2 tsp chipotle powder
2 tsp Garlic powder
2 tsp Mustard Powder
1 tsp Worcestershire Sauce
8 ounces Velveeta
3 cups shredded cheddar
1 cup shredded swiss
Slowly heat liquids, add seasonings and stir in the cheese
Eat with french bread
every fucking time i cook rice i end up with this shit
and it's always a pain to clean, you basically have to scrub like hell and then chip the leftover rice off the corners with your fingernails
is there a way to stop this happening? or at least make it easier to clean?
When the water just starts to simmer, turn it all the way down and don't take off the lid for at least 15 minutes.
Then fluff it, put the lid back on, and let the rice absorb whatever liquid is still in the pot.
I'm not sure what your picture is supposed to be (burnt rice, I assume), but cooking it low and letting it steam wont make clean up an issue.
Can I make a dinner out of pepperoni sticks? I have a bunch of them but I had to throw out a lot of one package because I just don't have many opportunities to snack. Would they work as a substitute in some sausage-related receipe, or would they get all fucked up in the oven?
They're already cured/processed.
Don't fuck with them.
They should keep for a long time if you don't store them uncovered, on a plate, in the middle of your counter.
Just eat one or two, here and there; you'll regret trying to make them into a meal.
time to get down in the kitchen.
4 3/4 lbs pork loin.
Well lads, what are we making tonight?
Was about to say spaghetti, but upon close inspection I have no idea. Meatballs on a stick?
Lets mix it. I remember as a kid I was over at my grandpa's and there was a ladder leading up to the roof. I would climb it but every time I got to the top he would kick me in the face and I would fall down.
What are your favorite sandwiches? Bonus points for not using meat.
>there are people on /ck/ who don't live near or have never had a zinger stacker
i had kfc the other week:
>the chips were well undercooked
>i didn't get what i ordered
>and the "cool" drink was warm
pity it was on a long drive or i would've glove slapped and demanded satisfaction. but what i really learned is never a-fucking-gain.
why is KFC in other countries besides the US so based?
>tfw no Chizza
why is native american food not a "thing"
you'd think all these food industry hippies would be all for trying to revive a dead cuisine
Because native americans don't even eat native american food, they only ate it because that's all that was available to them. And it was basically just meat with very few fruits and vegetables.
Also nowadays your average "native american" is a whitewashed piece of trailer trash who couldn't cook their way outside of a paper bag.
I must be retarded because I can't figure out how to make this work. I mean, obviously it tastes like cucumber and tomatoes and lemon juice and parsley, but is that all it's supposed to taste like? Should I be putting a buttload of salt on it?
Whenever I have an exceptionally good cappuccino, it is ready to drink immediately after serving. Like I can gulp it and it is hot, but not too hot to burn. It is the perfect temperature.
When I have a shitty cappuccino from starbucks or other chain, it is too hot to even sip safely immediately.
What's the deal? How would an experienced (and real) barista explain this?
Starbucks is busy as fuck when you're there, because you go to Starbucks at the same time all the other office workers do.
Independent coffee shops get less business, and spend the time making pretty foam hearts, allowing your coffee to cool down to the exact temperature for consumption.
This is not correct, and you just made that up. It takes actual "baristas" or whatever they call themselves just as long if not less time to make one than starbucks baristas, and they wait no time at all before giving me the drink. Nor does "making the heart" take any time when you know specifically how to pour the milk.
It has something to do with heating the milk to a lower temperature I think, but I'm not sure.
Starbucks doesn't serve real cappuccino. When you order one, they're giving you a latte with less milk, and the same amount of foam.
Cappuccino is mostly foam, so there's less hot milk overall in the mixture to increase the temperature.
My mother brought over a package of pre-made store bought cinnamon rolls a few days ago, and while they taste fine and have enough icing/cinnamon chunks, they're very VERY dry. Is there a way to transform it into something more palpable?
The Knorr® Chicken Stock Pot™ man is getting the biopic treatment
What do you think about this, cu/ck/s? Will you go to see it?
I absolutely love his carbonara recipe
Just like him, I LOVE to use Knorr® Chicken Stock Pot™ in my carbonara
Why use Knorr® Chicken Stock Pot™ you ask? Because it makes your pastas taste better. You should try it.
If it's good enough for Marco-Pierre White, it's good enough for me
Buy Knorr® Chicken Stock Pot™
It's incredibly hypocritical to make fun of a fantastic chef who shills for one company to make money, when all the other chefs you worship literally sell themselves to make money. Hello, pot, meet kettle. Everyone has to make a buck.