Found this helpful tip on how cayenne pepper helps pink eye. Has anyone found any other food related cures to various illness and diseases?
>inb4 chicken soup 4 soul
Today I want to make a REAL Chili con carne, but I'm not from America. What was supposed to be in it? Was it Beans and minced meat? What about corn? Is corn one of the neccessary ingredients in a REAL Chili?
This burger contains beef, bacon, blue cheese, grilled onions, some green stuff, and barbecue sauce.
What beer would you pair with it?
Would pair with anything
is having a private chef invasive? I feel like I wouldn't be able to relax in my own home because he would be there. it just seems like an awkward experience
it's invasive as fuck if you are a private person. the only person I know with a private chef has them prepare the food in their guest house, mainly because she hates the smell of cooking. if I were to hire a private chef that is what I would do, but I'm too poor
What is your perfect tuna fish sandwich? I always just have a very basic tuna, mayo, and relish mix with seasonings on toasted bread and I'm looking to possibly try something new
Hey co/ck/s tonight we are making fish pie an getting drunk
my child tried to describe a bread dish to me and I cannot for the love of betty crocker figure out what hes trying to describe to me on mspaint. I sat for the whole sunday morning yesterday til evening trying to figure it out.
guys I really don't know what I'm looking at, is it chain chomp with a nasty eye infection? does my child need drawing lessons?how do i live on a normal life from this point?
/ck/ give me your best answer
How long until Mexico dominates with their haute cuisine like they do with their traditional and street food? I'd say 2-3 years
>Never. The dishes that would be considered "haute" are not able to be replicated outside of the areas where their highly specific ingredients are grown/available.
Every other country does this
Nope. Mexican cuisine is composed of ingredients grown regionally, with dishes having distinct flavors and ingredients that vary by those regions. The items are grown/available only in those regions, many of which are very rural and are not commercially produced. There is no way to export them to the U.S. in great enough quantity that it could be widely circulated in US food culture.
Is there no depth to cooking or am I on Mount Stupid? Is there anything particularly challenging to prepare?
A properly cooked egg, no chance of salmonella, and tastes way better than that raw runny yolk. with some noodles in a broth w/ chicken and spinach and kale. get fucked /ck/
Would you eat 70+ year old military rations, /ck/?
I am a recent college grad looking for a graduation gift. A family member knows I like cooking and wants to buy me a ~150$ chef knife. I have only used cheap knives before and don't know what I like. What should I request? How am I supposed to know what I like?
/ck/ has very particular ideas about starter knives, but they're usually not ones you're going to find in a store near you.
Go to any kitchen/home store and you'll be able to try the big German and Japanese brands (Wustof, Henckles, Global, Shun, or whatever).
Actually trying out a knife is the only way to know what you are comfortable with. I love my Global, but lots of people hate them. It's not about the quality, it's simply about how it feels to you. MAC is one of the best brands in your price range, but good luck holding one and seeing if you like the feel.
Like the other anon said, getting a honing rod and even the most rudimentary sharpening kit is absolutely essential. Your knife will perform no different than a $10 Ikea knife after a month or two if you don't take care of it.
>people are actually voting for the gape soda, grape being the worst flavor ever invented, over the delicious Baja Blast
Is this a joke?
I dunno man. It has to be. I picked this up the other day expecting something new and lovely but was only greeted with a mouthful of purple liquid shit. Wolfthorn deodorant smells like baja blast tastes. Hitler did nothing wrong.
>primal noises within my stomach
>ass erupts within the next half hour
I fucking love milk though, bros...
you name it
How can I enjoy a nice cup of it without these without some pills help? Any lactose bros in here share my pain? It happen with pretty much any dairy product, but milk hurts me the most.
It's possible to "cure" lactose intolerance by starting with a small amount of milk/yogurt and working your way up to bigger portion sizes. Start with like a tablespoon every day, and if that's fine go up to two, then three, etc.
If you have problems just with just a tablespoon, there's probably nothing you can do with lactose.
There is something called ultra filtered milk by fairlife, it's had the lactose removed.
Fermented dairy beverages like yogurt or kefir usually don't have much lactose left from the fermentation process, you could try just drinking those.
I'll bet yall bois don't even fuck with custard apples
>The flesh is fragrant and sweet, creamy white to light yellow, and resembles and tastes like custard. It is found adhering to 13-to-16-millimetre-long (0.51 to 0.63 in) seeds to form individual segments arranged in a single layer around the conical core. It is soft, slightly grainy, and slippery. The hard, shiny seeds may number 20–40 or more per fruit, and have a brown to black coat, although varieties exist that are almost seedless.
the taiwanese pineapple is a bit better imo, and larger, fleshier fruit. has a good bite to it. tastes like a mix of berries, and extremely sweet, like really sweet tea. much fucking rather have this than candy.
>although varieties exist that are almost seedless.
Only time I had one was in Cambodia and it was delicious. I have a really good grocery store with a huge produce section that caters to a handful of different cultures and has a wide variety of what would be considered exotic in a Whole Foods, but have never seen custard apples.