I remember I was eating once and my sister was grossed out because I drank my drink while I still had food in my mouth.
Is that supposed to be wrong?
anyone tried any recipes from colonel Sanders bio/cookbook? it was released as a free PDF a few years ago from KFC.
Rate my Motley Crue cake
Once again, too much fondant. And it's still square. What is the top supposed to be? Is that supposed to be a zippo? Better design wise, I'll bump that from a D- to a D+, effort down to a B though, it's really just the same thing as the korn cake.
Get more creative. You started, but come on man.
I recently found myself in possession of a large pack of boneless skinless chicken thighs (pic semi related)
What are your best ideas?
grill or saute the chicken pieces and chop up. make laarb. so fucking good..
I'm moving out soon and don't really know how to cook. I can make hamburger helper type of things if I have a recipe but other than that I'm clueless. I'd prefer healthy foods.
Any guides or recipes I should start practicing?
>FUCK YEAT SPLATOON!!
scrambled eggs. its usually where all cooks start off .
fairly easy with a bit of practice, introduces you to several basic aspects of cooking (coating with oil, temperature control, adding spices)
>dfw allergic to peanuts
>will never have godly Coke and peanuts
Hey /ck/ I'm making Kimchi for the first time and I'm wondering how long I should let it ferment before transfering it to the fridge.
Most recipes I read can't agree,they say somewhere between 3 days up to a month,and I don't want something that is to sour or rancid.
It's a matter of personal preference, OP. The longer it sits the more acidic it will get. Just taste it every once in a while and stick it in the fridge when you think it's fermented long enough.
You can just let it ferment, albeit really slowly, in the fridge from the start.
Me and my mom like fresh Kimchi, so we always used keep it in the fridge. However, my dad and brother likes to eat it sour, so when they want to eat some, we take some out of the fridge and let it sit outside for a day or two at room temperature before eating.
Long story short, just put it in the fridge all the time and put some out only when you want to eat them (if you like the sour ferment taste).
You can leave...
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What are the negative effects of drinking coffee every day?
>there's no inbetween
This man gets it. Here:
not sure if this is /ck/ or /out/, but are you guys using Yeti stuff? I received the 30 oz Yeti Rambler (pic related) as a gift and its a great cup. My first experiment was to fill it to the top with ice, then fill it with water and time how long it took the ice to completely melt when left out at room temperature. It took 26 hours for the ice to be completely melted. Next I'm going to run water through a coffee maker and put it in the cup with a thermometer and see how long it will keep liquids warm.
I like any well build double walled insulated cups. My problem is the cost of the name brand products like Yeti and Hydroflask.
They cost way to much for what they are. Those things are marked up easily 95% ...its just stainless steel or aluminum.
On the other hand I use them almost daily for hot food at lunch. And someone gave me 12hoz Yeti insulated can holder. And I love it. Is the best coozi ever!
Just not worth $20 price tag IMO
They are expensive. Someone was telling me about another brand that is virtually identical but half the price but I still wanted the Yeti. Partly because I don't want to risk an even slightly lower build quality with a knock off brand, and partly because for some reason I'm very attracted to Yeti stuff. But in my defense I needed the highest quality cup, I'm about to be an OTR trucker and keeping my drinks a good temperature is very important to me. I may buy another one so I can keep a hot and cold...
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If your looking at it as a buy it for life item. Then I understand. Just can't help but think the real manufacturing cost on that shit is almost nothing.
I have 2 big Stanley old school insulated cups. They are 30 years old each. Differently items that can last a life time.
Retard of a brother just picked this steak. I know brown isnt indicative of its freshness but it is also VERY soft and tender and the fat easily collapses when you press on it, unlike anyother steak ive seen.
Did he fuck up? I mean i wouldnt pick brown steak off the shelf anyway
Wasnt the one that picked it out.
Plus irish steak doesnt 'marble' as much as huge chunks of fat accumulate in one spot which in this chase you cant see because of the label but its there
Any diabeti/ck/s or anyone with medical conditions here?
What do you generally eat? How are your bloodsugars? What do you avoid?
t1 since birth, i try to live my life as normally as I can, but avoid obvious shit like non diet soft drinks and shit like that
my A1c isnt all that great but i am in the process of bringing it down, a more keto based diet is helping with spikes and shit
My girlfriend is type 1 since she was about a year old.
She does drink sugar free beverages and diet soda. Not very good at checking glucose but when it's observed she's alright.
Carbs all over the place. We eat a lot of rice out of convenience. I'd write more but she's probably better at explaining this.
Same, t1 for 15 years now. I switched to keto-lite after joining the gym 4 months ago and the combination of less carbs and more exercise has turned me into a mentally alert person, it's really good getting rid of the lethargy I used to suffer from fucky bloodsugars.
I tend to avoid pretty much all processed foods now and I go low on carbs, otherwise I eat "normally". Lots of fenugreek and coconut oil due to their very mild benefit to bloodsugars.
anything else like this?
>Let's see anon, you got a dozen of our non gmo vegan donuts
>And a 4 pack of organic chocolate chip milk stout brewed with sriracha, and peanut butter..
>That'll be 26.50
Are there restaurant cooks on here?
How do you deal with what seems to be over 140 degrees in the kitchen? Summer is upon us and the heat will be unbearable. There are ice vests out there but what do you use to keep cool?
Also why aren't the kitchens air conditioned?
Our kitchen is nearly 100F in winter, summer is crap. The key is hydration, without that you're always going to be in trouble.
Try wetting a hand towel and tying it around your neck. That will help.
lets have fun :)