What's ck's favorite salsa?
pic related is probably mine.
I have $10 to spend. I challenge you to make me have it last longer than 3 days for food. Also the food must be tasty and it must be a non-generic recipe
>hi I'm op I'm going to ask for help but then demand your suggestions fit my own requirements that I could be using myself to do my own research
Fuck off giant faggot op
I've done a ton of research and I can't get anything but generic bullshit that I wouldnt eat or jury-rigged nasty NEET shit like ramen + refried beans
I'd not be asking here if I didn't already try
Is this the only item to keep its same price for over TWENTY years?
Based RC Cola
I'm 6'3 218 lb 21 year old male and I want to cut my caloric intake down to about 1700 calories a day.
If I were to eat 2 meals a day, what kind of foods do you guys think would be good sustenance?
Why is this necessary?
Fruit is already sweet. Why do Americans add artificial sweeteners to it?
This man comes to your home while your at work to help your wife cook a fantastic, decadent yet simple beef wellington with veggies and mash.
>What do you do?
what do i have to eat in order to make my shit more solid?
i'm literally shitting exclusively diarrhea for almost five years now
What is popular offal food and cuisine in your country?
This is a Japanese Motsu-Nikomi (stewed pig intestine)
So I don't poke them with something and check if it comes out dry like you do with cakes? Well I did it really wrong then. First lot ended up being too big and they flattened out joining to each other, second lot worked out great.
I plan on making another batch this week and trying to make them a reasonable size and hopefully uniform.
Da Vinci, Torani, Monin...
I just moved into a new place and I want to stock the bar.
What are the tastiest syrups? I am hoping some bartenders who have experience with different brands can drop in and let me know who has the best tasting of which flavors...
Also, cocktail recipes using these flavors would be nice as well.
Monin seems to have the most exotic selection, but also seems to be the most pricey. Is it worth it?
>What are the tastiest syrups?
the ones you make yourself without using artificial flavors or colors.
Syrups are very easy and cheap to make. Start with "simple syrup": half sugar, half water. Add the ingredient(s) you want to use to flavor the syrup, then heat it and let the ingredients infuse. Then strain.
I knew I would get this response... and I am definitely going to try my hand at doing this as well... But home made syrups are not as shelf stable. And sometimes, (I know I'm a horrible person) sometimes I just want to make a drink without having to cook a bunch of stuff and let it cool down.
That said... I am really interested in critiques of purchasable brand name syrups by knowedgable anons. HOWEVER, if anyone has a really good recipe for a syrup that isn't just "half sugar, half water add some fruit" i'd love to hear that as well. Or if you have advice as to what fruits this does or doesn't work with that would be useful too.
BG Reynolds out of Portland makes great orgeat, if you don't want to go through the trouble of making it. Liber and Co out of Austin does a handful of tasty syrups, particularly their pineapple gum syrup. Both of these syrups are a bit of a pain to do at home, but otherwise I'd have to agree that making your own will yield the best results, given everyone has different tastes. The syrups you can purchase are, by and large, not super great because most bars just make their own now. The most widely available products will likely just be HFCS with artificial flavoring....
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I have never had a Pizza pop as a child. Are they any good?
Same question for this
I use to have these all the time when I was a kid living in Canada, do they not sell them in America?
Anyways, the Pizza Pops were okay. Its not the usual Pizza-taste youd expect, because the 'crust' is entirely different. Still pretty tasty, from what I remember. Just watch out, they fucking explode from the first bite.
As for the Mini Pizzas, those things were hell. They were floppy, impossible to eat without making a mess of your...
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I'm a Canadian as well, so I don't know if they're not available in the States. I just never got to have them as a young kid, and now I don't want to look like a pleb buying them desu
Hey youtubers its Ken fro KPD Productions TV. Welcome back to another Ken Domik food review; just for you and just for you.
Does this look rotten? Or are the seeds just green as fuck
It's ripe, but I wouldn't say rotten. For the sake of not wasting food I'll take out the seeds and just use the rest of the tomato. If I were a bit more picky about my food I'd probably toss the entire thing because the flavor profile changes when it's too ripe and sours slightly, but this is likely some home cooking and should still be edible. Just season slightly more and you'll be fine.
What is the best way to concentrate the heat of a bunch of mild peppers?
Basically, how can I distill the spiciness?