I tried making Japanese curry tonight, but I didn't have enough packaged curry roux, I was wondering if I could just use sesame oil and flour to thicken it?
If not I could just use vegetable oil. What do you think?
What's your favourite iced desert /ck/?
Should it be anything goes, or does it have parameters?
I think you can't just mix shit up and say "ehy, it's fusion, don't be bigot and try it"
Imho you get the best fusion when you mix things that seems similat.
So you maybe are an italian guy looking for thai recipes and find that a thai fish soup it's very similar to an italian fish soup. That's great you should experiment how create something new starting from that.
Post tips, tricks, recipes, set ups etc.
my best mate is a chef and he's entering a serious competition in a few months
we're trying to flesh out a recipe for an entree with a medium portion of white fish
only other rules are that the cost has to below $15 per serve, nothing is to be deep fried (not sure why), and it needs to be plated in an hour along with a main we already have sorted out
Forgive my first-time gripes, but I have to ask...
What kind of sadistic person leaves the tails on shrimp when putting them in pasta?
Is there some culinary benefit I'm unaware of? I cook pasta with shrimp de-tailed, and on the rare occasion I ask if people want the tails left on, I get looks like I just suggested their kids play Russian roulette with a semi-auto.
It's a minor thing, but the senselessness of it leads me to ask the aficionados. Is there any point to it?
Pic related- tail-on shrimp pasta.
I don't leave it in pasta because I assume the people I'm eating with don't like it, but I personally am okay eating the tail of the shrimp. Its not like biting into a chicken bone, it's quite easy to eat.
/ck/, you must chose. Crunchy or creamy peanut butter?
Crunchy for me because I like chewing on nuts
I recently picked up a pack of SFTGFOP1. Darjeeling tea, however, I'm unsure regarding how many times I can reuse the same leaves.
Usually I do 3-6, but this is my first encounter with this kind of tea.
why hasn't turkey overtaken chicken as the dominant poultry? Just look at all that delicious plumage.
Chickens are smaller, thus requiring less food and less space, thus making them cheaper for the farmer, thus making them cheaper for the consumer. Why don't you think about things before you ask retarded questions?
As a 'murrican I can officially say I fucking hate turkey. I think chicken is the most overrated meat out there, but it's still better than fucking turkey.
I'd rather have game hen, pidgin, or god forbid, based duck or goose any day over turkey or chicken.
pretty much my life
sushi ain't that hard. getting the ratio of vinagre to sugar for the rice was the most daunting to me. also cooking that medium grain rice after soaking it, it comes out good as long as I'm staring at it intently until it's done.
It's a bit of practice, but it's really just getting the rice down
For lemon-raspberry cupcakes, what to you think will taste best:
A: fill lemon cake with raspberry filling, top with vanilla cream cheese icing
B: top lemon cake with raspberry icing
Would you be a fan of any/all of these garnishes:
>Drizzled dark chocolate
I can't decide how to decorate these things.
Out of your two options, I'd definitely go with A.
Personally, I'd do a simple vanilla cupcake with a lemon curd filling and a raspberry frosting.
Out of the garnishes you mentioned the only ones I'd consider would be the mint sprig, fresh raspberry, and dark chocolate (lemon zest should go in the cake/frosting.
If you're making a lot the mint and berries are hard to do consistently, so I'd honestly go for a tiny drizzle of chocolate.
How can people eat this nasty shit? It's literally just Rotten fucking milk.
I've been getting a 3x2 (three meat two cheese) with grilled onion and add pickle with french fries and a medium pink lemonade at In-N-Out Burger for the past four nights for dinner. Should I go for a fifth? Will I get sick? What would you guys do?
Hey /ck/, do you like milkshakes?
Show us your kitchen, /ck/.