Last night's prawn curry, anyone interested?
>brown off a diced red onion over heat
>when they start to colour add about a tablespoon each of ginger and garlic pastes
>a couple brown cardamoms and whole cloves and a teaspoon of black mustard seeds
>when mustard seeds crackle add...
>1tsp ground tumeric
>1tsp ground red chilli powder
>1tsp ground corriander
>1/2 tsp ground cumin
>1/2 tsp garam masala
>a couple twigs of curry leaves
>stir and cook till fragrant
I've been doing soups this winter for the first time ever. Here I've made Slovakian garlic soup today. It's pretty full-on. About 12 cloves to 8 cups of water and 4 medium potatoes. Replaced caraway with rosemary. Only one teaspoon of paprika because I've got the hot one instead of sweet smoked. With the paprika, the colour tends to bond with the oil, would that also be where the flavour ends up? Got the spiciness just right but it irritates my throat a bit.
Over previous weeks I've done lamb and barley, and split pea and bacon. Both taste fantastic. What are /ck/'s stable soups? Preferably ones that don't require trips to specialty markets.
Chilpachole, a shrimp and crab mexican soup. The broth is usually spicy.
>he doesn't do Potato and Leak Soup
How long before the redditors come in with their gazpacho?
Ladies and gentlemen, your 2016 Most Disappointing Fruit Runner-Up is...
this homosexual is the winner. I dont know who the runner up is.
Money's been tight the last week or so due to real life circumstances, but now things have settled and I'm getting paid tomorrow I plan to pig out on some satisfying food.
What do my fellow members of /ck/ pig out on when the hunger is upon them?
Has anyone else run into these? How do you like them?
Hey cu/ck/olds, do you make your own mayo or do you buy it?
What would you expect here?
This is my first time on this board... I'm also terrible with food.
but I have a question for you, what does the time under a 'use by' date mean?
My microwaveable pasta and tomato sauce with mozzerella went out of date on the 17th, it's only just the 18th now and I cooked it..
the time under the use by date says 07:57 though, I'm wondering if that's when it went out of date?
I get pretty paranoid with food and use by dates, but I could deal with a few minutes, however if it was from near 8am yesterday morning, I may have to...
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What should I do with roughly 4kg of tuna?
It tastes and looks like the canned one but these are perfect whole fillets. Already did the obvious green salad and also tried stuffed onigiri.
Am I right to assume it doesn't have a long fridge life?
It's not as impossible as you'd expect for me as a matter of fact.
Pic is with hand for scale
What does /ck/ think about the ketogenic diet?
Does Mexico have a High End cuisine or a proper complicated dish variation?
All i see are carne asada, tacos and taco accesories
Post some food that is unique to, or that originated in your town/your city.
This is cabrito from my city, Monterrey, Mexico.
Some USA products appeared in my local supermarket, and so I bought some of the most famous ones, which were twinkies and pop tarts.
My question is, how do you americans prefer to eat this? In the package it says to heat for 3 seconds in the microwave or maximum heat on a toaster, but I think that putting it in the fridge would be nice (I did that with the twinkies and it's better, since you don't feel so much grease).
Pop tarts are really only eaten by little kids, usually just at room temperature when their moms are too busy/lazy to cook them a real breakfast.
The version that actually requires heating up is called toaster strudel, but it isn't really much better.
Also, Twinkies are disgusting and nobody but children have eaten them since the 50's when long term packaging was a novelty.
For brekky, I'm heading down to the nearest McDonald's restaurant for a delicious Sausage and Egg McMuffin, golden, crisp Hash Browns and a hot, freshly brewed Expresso!
>not having your own wood-burning oven
But seriously though, this shit is amazing. Pizza done in like 3 minutes tops. Bread tastes incredible.
Why haven't you created a custom oven by hand yet /ck/?