Why?(For people who don't have celiac disease)
This. They need something to blame for their own condition otherwise they would have to be accountable for their own actions. It's possible in some circles that it's a fad diet, but ultimately the first reason.
What is your fave taco bell sauce?
What's a quick and light avocado-based snack you can make as a meal before bed?
is this a meme? it's always recommended to me but it's one of the blandest and most unremarkable cheeses I have tasted.
What foods will help me fall asleep?
Add a soft drink and a bag of chips and you have a good mid-day meal!
Going to Atlanta soon for some training, anywhere there I just HAVE to eat at? Nothing fancy, I'm travelling alone and don't like eating alone in nice sit down restaurants. I'm thinking something along the lines of a good burger dive, pizza joint, food truck, or diner. Something good and low key where things won't be awkward.
Gonna go ahead and get this one out of the way.......
Yes, we all know.
Saw this as a thread start picture.
Lets start a frites thread and post how your country names the frites.
you mean subjectively.
Because Kartoffelpuffer are damn fine too.
That makes Tatre tots at least not number one of potato products.
2: Anti-clockwise from the top left:
>french fries/McDonalds chips
>wrinkled chips (?)
>I don't think we have those
>sweet potato chips
>oven chips/potato wedges
i am marinating some boneless skin on chicken thigh pieces to fry in an hour
Can someone explain to me why a six quart Le Creuset dutch oven costs nearly 600 dollars while a nearly identical one branded 'Lodge' costs only 150?
Same reason why a designer-brand T shirt costs $100 while a functionally identical one from Wal-Mart costs $9. Name recognition.
Heck, I'd rather have the Lodge anyway; Le Crueset has been making things thinner and thinner as years go by, and that's counterproductive for a dutch oven.
>still using archaic enameled cast iron
>not space-age ceramics
You can get a CorningWare A-5-B in eBay for less than $50.
Alright /ck/ i need your culinary expertise. Im trying to deep fry some shit but i barely have any oil (pic related). Is there a batter i can make that doesnt need more oil? I put all i have in the pot already.
For the batter i have eggs, flour, and breadcrumbs
Tl;dr im stupid and cant buy more oil for deep frying, i need an oiless batter recipe
>Is there a batter i can make that doesnt need more oil?
What are you trying to cook? You might be able to shallow-fry it instead of deep fry. But that would need fairly thin/small pieces of food.
>eggs, flour, and breadcrumbs
Did you even look up a recipe, or just make something up?
It depends what you're frying, but season the flour and water down the egg a little; forget about the breadcrumbs. Go back and forth between egg and flour, shaking off excess. Shallow fry, turning over occasionally until cooked. Don't overcrowd the pan.
Bout to go to the seafood market and stock up on crabs and oysters. Any other suggestions? Sides? Also what beer should I get, been into Flying Dog The Truth lately
Do you love condiments as much as I do?
I try to make all my condiments fresh with the only exception being ketchup. You ain't getting any better then what they put out on the shelves, I'll tell you that much. Everything else I'll make fresh. One of my favorites being a horseradish and sorrel mustard. That crap is amazing if you coat your pork or ham in it before cooking. Would highly recommend.
Would /ck/ eat a dinosaur? If yes what would be the tastiest species?
I need help on picking spaghetti sauce
I suppose normal ragu and other stuff is definitely eatable but I would like something to really be great.
Tried buying pic related and it didn't taste very good at all
Should I just go back to the cheap stuff? Or maybe make it myself?
Make it yourself! It tastes a lot better.
First, you dice two onions, and put them in a pan with a little bit of olive oil over medium heat until they're kinda see-through. Keep them moving so they don't burn!
Add in half a head of garlic at least, minced. If you chop off the bottom of the garlic head, I find that pulling off the skin is easier. If you're still having a hard time, chop the clove in half and try again. Put your peeled garlic in a pile and rock your knife over them, from...
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