Chicken skins fried and salted. Who else does this? I had skins from cutting up chicken for bourbon chicken.
Damn son. You did a good job crisping those fucks up. What method/fat did you use?
I once fried homemade chicken strips in chicken fat that I had rendered. It was bizarre as fuck. A few were a bit greasy due to me not having the fat quite hot enough and instead of that heavy oil taste it was just heavy chicken on chicken.
I have some boneless chicken breasts and don't know what to make with them. Help a brother out.
aside from that what cookbooks does /ck/ recommend?
1. heat olive oil chicken stock and a little bit of milk inside a nonstick sauce pan. this needs to be cooked quickly to leave the chicken as juicy as possible. so above medium heat. turn as needed. its usually done once the chicken stock evaporates. i wouldnt recommend covering the saucepan with a cap.
1.5) grate mozzarella and light cheddar ew i hate strong cheddar.
2. buy or make your own cream of mushroom. heat it up.
3. sautee some white onion strips or diced as u prefer with black olive rings and chives....
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Recovering vegetarian here. Please forgive me but, given some ground beef and a regular kitchen, what do you do to make it the tastiest hamburger?
Last time I just kinda lazily shaped it into a patty and it fell apart. What's the secret?
What color kitchenaid should I get?
Since you're the 'now I can get fat' housewife, obviously light blue or pink. Any girl color will do
Why do females obsess over these things? Just use your hands to hold the tools, you are not the lady from "ace of cakes"
Why are there so many Houstonfags on /ck/?
Also chef Killen is based
I'm not sure. I grew up in Kingwood and even the nice parts of town are mostly dominated by chain restaurants. Since moving to a tourist town a couple states over, I couldn't believe how many unique food options were available and how literally every place in town is great.are being missed out on. It probably has something to do with Houston being the modern day Babel. The place is almost entirely comprised of chain shit. Fuck that cesspool.
I'm going to spending a long weekend in Montreal soon and I want to try as much of the local classics as I can.
Outside of Poutine, what should I be looking for? All I've heard what Schwartz Smoked meat sandwich is another cant miss.
Anyone been to Montreal?
Burger 4 brekfist part 1:
Red Onion and Bacon + Rosemary, Basil, and granulated garlic.
So, it takes 3 to 4 hours of braising for the cheap cuts' connective tissue to break down into tender pot roast, but what's the timing of the following:
What's your go-to recipe?
Sear the beef in bacon fat (batches you want a good sear) and set aside. Do the onions to get that fond, a little flour for a roux, then tomato paste and spices to get them to toast in the fat a bit. Pour in beer and reduce, then add the beef and broth along with your dry herbs (bay leaves, thyme, rosemary).
At this point, you want to either simmer or park it in the oven at 250. In about an hour and a half, root vegetables like potatoes and carrots. One more hour, the celery/leeks/whatever. Then in the end, you want to simmer until the sauce is a good consistency, and you could add frozen peas at this point.
Serve on rice.
I add most of my veggies in the beginning when I add the red wine to envelop the roast, but cut them thick so that they don't fall apart. I let the onions and celery disintegrate in the sauce. I add mushrooms an hour before it's done.
>Mmmm I just Looooove burgers
Proceeds to ruin it by salting and adding pepper to """""season""""" it
>They grill shit salt beef patties thinking they're good
Why do morons use salt and pepper, or even worse ingredients in burgers? that shit makes it fucking inedible.
What does /ck/ think about this chain? Shit? Decent? Good? I just think they have to lay off the salt a bit.
I just tried goat cheese for the first time and fucking loved it, does anyone have recommendations for what kinds to try?
if youre american you probably have a good place locally that makes it. goats are pretty cheap here. you might try going to your local coop/hippie-liberal grocery store to find local brands, but here in vermont they have at least 5 or 6 different local goat cheese at those stores and they're all a little bit different, really only noticable to me when theyre side by side.
local will probably be fresher, and fresh is usually good. goat cheese connoisseurs can correct me if I'm wrong about that.
It is divine on a steak.
Just mix it with an equal part of butter, a shitload of pepper, and put that shit on a hot steak.
Brb masturbating to the thought of a steak with goat cheese butter on it
I've been wanting to make fish stock recently for fish dishes. Whole Northern Pike goes on sale at my grocery this week. Is it suitable for making stock?
The fish are fresh, domestic farmed. The main concern I have is that they're freshwater fish.
Thanks. I keep hearing about freshearer fish having an off or unpredictable flavor as compared to saltwater fish. And googling just hasn't given clear info.
Think I'll make me a fish pie later this week.
Friend of mine ordered this at a burger joint awhile back.
I don't get it. Is it really that much healthier without the bun? Why not just have a regular burger and a salad?
What's the world coming to?
Sup Ja/ck/s, just got 2 cans of this sardines, are they any good?, with crackets, salt and pepper only, how do you sever them?
I'm a regular with this brand, but my favorite are water and lemon.
I just eat them with big salad and 4 of pic related.
I don't have scandinavian blood.
We're about to find out how spicy these sandwiches are