Rate my stuffing.
Fantastic news /ck/
A Vons just closed down to the plaza literally cross the street. What's opening in its place? A fucking Rance 99. This means my Asian cooking is going to go up 0 to 60 real fast. Asian cooking has never been my forte--though I have dabbled--so I'm wonder what I should look into cooking in the near future here.
What are you favorite Asian dishes?
I have sensory defensiveness so I literally can't stand the taste of a lot of basic foods, but cooking is something that really interests me on some level. Is there anything I can do at this point or am I just stuck being an observer? Pic unrelated, just the first picture of food I had saved.
If you're lazy as fuck, can you make miso soup just by mixing some miso paste and water in a bowl, then microwaving it? I have some I need to use up, but I can't be bothered getting any tofu, stock, dashi or anything like that.
I'd probably microwave the water and then add the miso.
And pretty much any vegetable can be added so you're not just eating fermented bean water.
This is usually what I do, just on the stove top.
First time posting on /ck/, I got 4 of these in my backyard, suggestions on how to prepare them? What seasonings? Fried?
I'm on vacation on Japan at the moment. ALL non-chain coffee shops are using the v60 drip method.
Went to a popular cafe earlier that had something like 10 v60s set up and 3 guys working them.
Just fyi for the curious
I don't understand how these are any different than an old fashioned drip coffee with the paper filters.
Whats the best grilled cheese you've had?
I made a goat and mozzarella grilled cheese with pesto and spinach added to it made in a panini press on white bread with a little olive oil and it was so so so so so good
I want to start including wine/beer pairing in the food I cook for myself and others. There's this nifty infographic I found that seems a good start, but does /ck/ have any other advice to give? e.g., any exceptions to the general rules of thumb to be mindful of or, w/r/t wine, regional differences within the same varietal that changes it's flavor a bit?
The infographic is shit and you should delete it and never look at it again.
For example as to your question, riesling is a really common example of a grape that's made into extremely different styles of wine, yet it's presented as generically as a "sweet wine that goes great with pad thai lmao weed XD" because of the misguided belief that dumbing things down to the point of being worse than useless is a good way to educate people who are too lazy to read and taste and decide for themselves.
I've raged enough at that infographic that I'll...
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Can I replace bacon with pancetta in any recipe?
I go to NYC in 10 days. Can /ck/ recommend me one high-tier, mid-tier, and low-tier place to eat?
With high-tier, I mean a once in a lifetime experience, mid-tier - something that will cost me between $30-$80 for drinks and food, low-tier, street food/walkup kind of stuff.
I'll eat anything, but I don't like sugar, so anything dessert based isn't something I want to try.
>I don't like sugar
There is something wrong with you, humans are hard-wired to appreciate sugar. You probably have never had a good dessert made by a real pastry chef, and associate sugar with shitfood made by kraft and so on.
So, I realized yesterday that I can use crushed up altoids as "anti-pepper" and I'm actually at a loss of what do with this information
Coffee? Sweets? Sauces? Sushi?
I was thinking of adding it to a mint salsa verde to increase its coolness and serving it with rack of lamb but I'm actually having trouble comprehending the implications of this technique.
Does anyone have a good Tzaziki sauce recipe?
Whatd be the best fill for a pizza crust?
I think garlic sauce would do the thing.
I know they always get shit on, but what's you favorite alcopop?
Sometimes when it's hot out, i get a craving for fruity booze
Honestly if you want something fruity, just make yourself a vodka soda w/ a touch of cranberry juice. Cheaper, tastier, and less riddled with bullshit than most of those bottled beverages.
Once in a while I like to sip on one of these while on the boat in the summer, they're pretty refreshing
Good evening chefs!
Your secret ingredients are Cheez Wiz, quail breast, Apple Jacks, and Cashews. You have 30 minutes to prepare your first dish
Mix a small amount of wiz with mascarpone.
Food process the apple jacks and cashews together, resulting in a salty sweet dust.
Throw out the quail and and replaced with home-made butterscotch icecream. Top with mascarpone-wiz and salty/sweet crack dust.
My first course is desert and I'm not using your quail. Fuck you Ted Alan you fucking asshole.