Hey /ck/. What kind of sauce would you recommend for this? I'm having trouble deciding.
Well keeping with the poorfagpleb theme, i'd say cetchup... but not hienz cetchup, something more... like a collection of old KFC cetchup sachets kept in a drawer for like, 5 months.
Who else /wildblue/ here?
Is black bean the newest hottest culinary meme?
Isn't this just a steak sandwich without the bread?
What would you adjust in this omelette?
What is the best snack to have before bed?
I want to make hamburgers but I need inspiration. I mostly do the usual ground beef/breadcrumbs/egg/spices patty, lettuce, tomato, jalapeño, onion, cheese, pickles and thousand islands sauce or tszaziki (sauces home made of course) but I want something new. Post your best, /ck/, I'm hungry
As a Dutchman I can very much agree with Gouda. And nice work on the buns, would you care to tell me how you do it? Our local supermarket is always out of them and when I got them at the baker's yesterday I was charged fucking €3,50 for a bag of 10, which is preposterous.
Does it have whole pieces of avocado on it or is it more of a sauce? Come to think of it, a burger with guacamole wouldn't be bad, actually.
What does it take to be a a good chef?
I'm an excellent home cook and I can multitask like a beast. I love to serve people food and they love my cooking, so I'm musing going to culinary school to become a chef.
I keep hearing that great home cooks aren't always good restaurant cooks - so what else does it take?
If there are any chefs here: what do you like least about your job?
Any advice on what to with these beautiful blade steaks. I want to cook them low and slow, and create some rich, warming peasant food.
This is usually my default for blade roast.
Or cubing it and making a tagine with dried plums.
I'll be making a French inspired braised blade steak, with aromatic vege (strained from the sauce), mushroom and creamy mash. I'll check back with pics if this thread gains legs.
More to come as I have a freezer heaving with ribs, sausages, a pork shoulder roast and in pride of place pork tenderloin.
I'm going to the grocery story later.
What should I get?
What're your guys' thoughts on SPAM?
Do you enjoy it?
Think it's just alright?
How do you prepare it?
What do you put it in?
I just SPAM musubi tonight and I'm curious on what you guys think about it.
Does anyone else do this too?
Also, >midnight snack thread
P.s. can you guess where I am from by looking at my midnight snack?
>P.s. can you guess where I am from by looking at my midnight snack?
Most of you have just come through winter, but down here its getting cold and close to porridge season.
So how do you guys make your oats 10/10?
So I'm looking at acquiring a stockpile of food over several months or so; no real time frame though the sooner the better .
Looking for food items in cans, bags i.e. chili, beans, rice; food stuffs that will last a long duration of time without being touched at your normal room temperature .
I'd prefer not to buy those over-priced "survival" bulk packages of dehydrated food you see online for $600+
Any tips or tricks other than check the weekly ads for discounts ?
I'd appreciate any assistance with brand names or types of food that will...
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rice stores for years with no problems
so do dried beans
you don't even have to get cans, they store fine in plastic sacks, although I suppose it's harder for vermin to get in if it's canned
also, save bottle tops, these will be the new currency
I really didn't mean for it to be another dumb >lolbutzombiesthatmeanspreptime, thread
Concerned with realistic issues i.e. Large Earthquakes, civil unrest, etc.
Anyhow dried beans ?
We talking dehydrated ?
I'm not sure what the difference is, since they both remove moisture
mold can't grow without moisture, so both should be good
not an expert though, been building up my pantry the last few months, mainly gone for rice and pasta, I just buy twice what I need every shop
definitely a good idea to have some food in just in case
yo canu/ck/s go eat some big macs for a good cause