And here we have a pomme frites with a zesty redfruit reduction...
wave cooked chicken tubes in split buns
egg and oil sauce
and tumeric paste
complete our neapolitan sauce.
what are some easy and preferably cheap recipes with lots of fiber? I don't get enough in my diet eating just spinach and carrots.
Start your day with a high fibre cereal. Oat bran is nice if you want something warm.
Eat more beans, peas, lentils, etc. Especially black and lima beans.
Snack on nuts in the afternoon. Fruit too, like blueberries, unpeeled apples.
Eat more vegetables with your dinners. Brussels sprouts and broccoli especially. Roasted sweet potato.
What makes the simple Bacon and Egg sandwich so delicious?
So I'm watching this documentary on Sicilian food and they're showing these corner shops and street carts selling arancini, horse meat, and traditional Sicilian pizza. Why doesn't that traditional, raw, natural shop exist in the United States? Everything here is quite processed even if they're still individual ingredients, but in other places it's so raw and natural.
In highly developed, first world countries the only people dumb enough to make quality food with fresh ingredients are illegals or career chefs looking to earn Michelin stars at super high end restaurants.
Also the ASPCA would be all over your ass if you sold horse meat.
>Tinkerbell had a heart and a family why would you do that to an intelligent entity!?
As if cows, sheep and so on are vegetative.
Is my cast iron grill pan seasoned yet
THERE IS NO GOD WHAT THE FUCK IS THIS SHIT
Alright /ck/, I've got 3 and a half pounds of boneless chicken thigh. Any ideas on what to cook? Preferably something where the chicken is a good proportion of the dish, as 2 people will be eating it before it goes back.
Saw image and fact checked..
- Vegetable Oil (Sunflower, Rapeseed)
- Dextrose (predominantly added at beginning of the potato season)
- Salt is added after cooking
Prepared in the restaurants using a non-hydrogenated vegetable oil.
Please note our Fries can be cooked in the same oil as the Spicy Veggie Patty which contains: Chickpeas (30%), Breadcrumbs (Rice Flour, Gram Flour, Maize Starch, Salt, Rapeseed Oil, Emulsifier (Mono- and Diglycerides of Fatty Acids), Dextrose), Onion (11%), Water, Yellow Split Peas (8%), Potato (7%), Sunflower Oil, Dehydrated Potato, Maize Flour, Maize Starch, Rapeseed Oil, Rice Flour, Potato Starch, Cumin, Sugar, Salt, Coriander Leaf, Garlic Powder, Garlic Puree, Stabiliser (Xanthan Gum), Colour (Paprika Extract).
If you require any further details please contact McDonald’s Customer Services Tel: +44 (0) 3705 244622.
USA "French Fries"
- Vegetable Oil (Canola Oil, Soybean Oil, Hydrogenated Soybean Oil,
- Natural Beef Flavor [Wheat and Milk Derivatives]*
- Citric Acid [Preservative])
- Sodium Acid Pyrophosphate (Maintain Color)
CONTAINS: WHEAT AND MILK
Prepared in Vegetable Oil: Canola Oil, Corn Oil, Soybean Oil, Hydrogenated Soybean Oil with TBHQ and Citric Acid added to preserve freshness. Dimethylpolysiloxane added as an antifoaming agent. *Natural beef flavor contains hydrolyzed wheat and hydrolyzed milk as starting ingredients.
Worked at McDick's for two years, we don't. Everything gets thrown out at closing, and fries sell fast enough (plus smartasses who order le unsalted fries) that you're very likely getting fries cooked no more than a couple minutes ago.
Fast food is low-quality in general but some of the myths are absurd. You make yourself look stupid if you parrot dumb shit like pink slime or the like
What Filipino food is good? What should I try?
many varieties of lumpia
pancit (chinaman noodles)
roast pigs lots of that lechon skin
random question /ck/
my grandma just picked this set of mini duck bowls up from a thrift store because she thought it looked cute, but none of us have any idea what it's for. we thought it might be to serve various sauces and dips in but we're not sure if that was the original purpose.
any other thoughts?
So I'm just beginning to learn to cook. I have been just trying to learn the basics of prep with a slow-cooker. I feel like I'm making no progress and was hoping you all could give me some tips. I'm tired of just heating frozen pre-made foods and would really like to learn the art of actual cooking. Can anybody give me any advice or are their questions I have to answer?
It's worth noting that in addition to the slow cooker limited space, ONE knife although I just bought pic related, one cutting board, an oven and a stovetop with one burner that won't...
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Forgot to mention I also bought a knife sharpener that is on the way and I recently purchased new pots/pans.
>i just bought pic related
Wow. When you asked about those the other day literally everyone in the thread said they were junk and not to buy them, but you went ahead and bought them anyways.
>Can anybody give me any advice or are their questions I have to answer?
Sure, what do you want to know about slow cookers?
They're basically a machine that performs braising for you--low and slow cooking in a moist environment. It's the exact same thing as putting food in a pot on the stove on a very low heat, or putting that pot inside the oven set to a low temperature.
How do you make chicken tendies with the breading like this? I just googled a random restaurant's chicken strips but I want the breading to look like that. Most recipes I find online look like some grade school cooking project.
Most of the recipes I'm finding look like this. Look at that bland ass shit, looks like shit you find in the frozen aisle.
Seasoned flour is the closest, but most breading that looks like that picture is a product of an industrial process. It's got cellulose and shit in it. If you want tendies that look and taste like frozen tendies, than buy frozen tendies.
What are you eating cu/ck/s?
I've been enjoying kombucha a lot recently, and have decided to start brewing my own.
my general process will be as follows:
boil 1 gal of water in a pot for ~5 min to kill any bacteria/nasties that I don't want in there
add 1 cup of sugar, stir to dissolve
let cool to appropriate steeping temperature (dependent on tea)
add tea bags, steep until I reach desired taste (probably 10ish minutes)
cool pot to ~80F in an ice bath in my sink
transfer tea to 1 gallon, wide-mouthed plastic fermentor (previously sanitized with...
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how long do you usually let it ferment? do you have a set schedule or take cues from sight/smell?
I ask about carbonation because the ones I've been drinking recently are carbonated. not sure if I've had a still one. happy to try it though.
I was letting it go for a week give or take, just watching it. I think most kombucha in Storrs is carbonated as a result of the bottle process. Otherwise it'd have to be pasteurized in which case no probiotics
What is the best Hershey's chocolate and why is it Reese's?