I fucking love avocados, I put them on about everything. Bagels, eggs, chicken, salad, fish, chips. What do you put them on that taste good.
Saute some garlic in butter, deglaze with a small amount of white wine, add cream and reduce, add salt and pepper, finish with fresh parmesan, add 1/2 avocado and pulverize it with a fork or whisk. Add some freshly cooked pasta.
You are welcome.
i'm about to cook a bunch of pizza rolls /ck/. is there any way to make them better? i have a bunch of stuff here I can use
Has /ck/ ever had a mangosteen? I've never seen them IRL and want to try it. Right now I'm drinking some mangosteen juice that came from a can, it tastes OK but it looks and feels like runny semen. The flavor is hard to describe but it almost tastes like bubble gum.
Its a funny flavor, almost tastes like whatever "tutti fruiti" flavor is. I'm not sure yet if I like it but I don't mind it either. I'm reading about mangosteens online and they are very expensive and hard to get in America, thats why I've never seen them or heard of it.
I've mastered Indian cuisine (northern, I have no interest in southern I don't really care for coconut or curry leaves or any number of their other ingrediants also the having to eat it with the hands is extremely off putting) so I'm looking into learning Chinese.
How do I learn Chinese cuisine? Is there enough of a vegan tradition to make it a worthwhile endeavor? The list of ingredients seems overwhelming.
I can see why people would assume this is a troll thread, since to master Indian cuisine you have to cook with meat, since that's about a third of what they cook.
But to answer your question, yes, Chinese cuisine is accessible to vegans. Over half of what they eat is vegetable matter, and it's just a question of spices, sauces, and combinations thereof. Obviously many of their sauces are not vegan, due to containing fish or fermented animal products, but things like five spice powder are vegan, as far as I know. But again, you will never achieve "master" of this either because denying the meat portion of the diet/cuisine is to shoehorn yourself into a corner whereby you cannot achieve mastery because you do not know how to cook all that the cuisine has to offer. Whereas someone like me, who can, will be better at it than someone like you, who cannot, and is more fit to claim mastery, since my ability to cook meat does not detract from my ability to cook vegetable dishes.
Growing up, my best friend was Punjabi and his family owned an Indian restaurant that was very well regarded in our area as fine dining.
I spent a lot of time in that kitchen. You are full of shit.
>tfw your dad thinks this is fine dining
*steps out of the shadows*
Heh... not bad, kid. Not bad at all. Your meme, I mean. It's not bad. A good first attempt. It's plenty dank... I can tell it's got some thought behind it... lots of quotable material...
But memeing isn't all sunshine and rainbows, kid. You're skilled... that much I can tell. But do you have what it takes to be a Memester? To join those esteemed meme ranks? To call yourself a member of the Ruseman's Corps?
Memeing takes talent, that much is true. But more than that it takes heart. The world-class Memesters - I mean the big guys, like Johnny Hammersticks and Billy Kuahana - they're out there day and night, burning the midnight meme-oil, working tirelessly to craft that next big meme.
And you know what, kid? 99 times out of a hundred, that new meme fails. Someone dismisses it as bait, or says it's "tryhard," or ignores it as they copy/paste the latest shitpost copypasta dreamt up by those sorry excuses for cut-rate memers over at reddit. The Meme Game is rough, kid, and I don't just mean the one you just lost :^). It's a rough business, and for every artisan meme you craft in your meme bakery, some cocksucker at 9gag has a picture of a duck or some shit that a million different Johnny No-Names will attach a milion different captions to.
Chin up, kid. Don't get all mopey on me. You've got skill. You've got talent. You just need to show your drive.
See you on the boards...
>grow up poor, family doesn't have many luxuries at all
>on my birthday my parents would take me to johnny rockets
>wasn't the best restaurant in town but still had a really good time there
>get married, have a son
>work really hard so my wife and son can have the luxuries I didn't have growing up
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I am become death, destroyer of worlds.
I HAVE RETURNED.
I want to try to make those steamed dumplings like pic related. What is the correct name for them /ck/? I can't really search for a recipe since they seem to have a gazillion of different names. Can anybody tell me what KIND of dough that is so i can just search for that? Or maybe even share a tasty recipe that works? Thanks!
What do you cu/ck/'s think of Ruby Tuesday? Personally I enjoy their knockoff cheddar bay biscuits.
> going to a shit tier restaurant when these exist
Are any chain Italian places actually good?
Lots of successful restaurants in every type of cuisine branch out and open multiple locations in their surrounding areas.
I'd recommend Yelp to find a decent franchise near to where you live.
Rate the French toast my dad just ordered.
Is balsamic vinegar the greatest thing on the face of the earth?
i've been very fortunate to try VERY expensive aged through like 40 seperate barrels of balsamic once. it was fucking godly. was a gift to a very wealthy family friend. he kinda liked it. i was stoked.
seperate instance I was able to try very high quality olive oil in france. my great aunt (grandma's sis) rents a tree on a farm and gets the first pressing from that tree when she goes down to spain. i never realized i've been eating garbage oil in canada.
Does anyone had tried keto?
Any recipes or experience with it to share
One week in, and only had pork, eggs, ham, steak and tuna.
Looking for ways to make different flavors(seasoning,sauces) with it.
You need vegetables. I like broccoli, cauliflower, brussel sprouts, and spinach. I also eat avocado, mushrooms, cheese and nuts. Look for braised meat dishes. Coq au vin, beef bourguignon, etc. Roast or sauté vegetables in bacon fat, olive oil or butter. Cook with wine. People seem to think keto is fairly restrictive, but it's not. Every classic cuisine and cookbook is filled with low carb recipes. The only thing limiting you is not cracking a book.
/cee kay/ is not the best place to look for stuff on keto
Literally youtube is better
Lotsnof people doing recipes
Read your labels carefully
>my chicken stock was hiding 4gcarbs in one serve
So I got basically the same thing as pic related. What do I do with it? Or like, what can I do?
Is it possible to make authentic tasting NY pizza without a special over?