I'm gonna get drunk, play smite or league and then make ramen.
I currently have top ramen beef and a bunch of shin ramyun packets (no black, just normal spicy).
I have eggs and slices of cheddar or havarti to add....my question is: preparation and veggies.
My frozen veggies are peas and spinach (chopped). I also have canned veggies (no mushrooms though).
Usually I just heat water in a percolator and pour it over the ramen and powder into my ramen bowl and then I just add an egg and try to move it under the noodles so that it poaches. At this...
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>i'm going to get drunk and make a foie gras torchon, blackberry compote, and fresh baguette
>then i want to play some video games but all i have on my tablet is bejeweled and yo noid on an nes emulator
>how do i up my vidya game
This is what you sound like. How would your video game boards respond if I started a thread there with the above?
I bought 8 porkchops that have been in my fridge that have a sell by date of 28Mar2016. They have lost of bit of the pink tinge and are looking slightly less colored (but not yet grey or truly discolored).
Are these still good?
Who won the cola wars?
Back in the late 90s Pepsi had all the celebs
But whenever you go into a store and look int he color there are always like 5 columns for coke and one for pepsi, so what does that say?
The Coca Cola Company has always had more money to throw around, and shelf space along with exclusivity at venues is determined by who pays for the privilege of being prioritised. Then people generally prefer whatever they happen to be familiar with, which would be whatever has happens to be more ubiquitous.
Plus Coke is a better mixer.
I see a lot of recipes online that say to add all ingredients in a pot and cook for a couple of hours but at work I am told you should always roast or at least saute your ingredients to bring more flavor and a darker color. How do you make your Stock's and Broth's?
For milder stocks like veggie, fish/seafood, or chicken there's no need to roast anything first. Traditionally you would wait to add your bouquet until after the raft is formed, but for small scale homemade I say fuck it.
If you want to make a dark beef,veal, pork, lamb, etc. stock, roast your bones first, and you can also rub on some tomato paste for the last 10-15 minutes of roasting.
My friend is having a bbq - I'm kind of retarded about making shit, so what can I make or bring that's not beer?
What's the deal with tamagoyaki?
What is the best Thai curry? Every restaurant has the same ones (massaman, green, yellow, etc.). Is there a superior option?
There's not necessarily a best. I go red almost every time, and Massaman whenever I crave it, but they're all generally good. I've been all about Prik Kang lately. It's a dry curry usually served with green beans.
Ay /ck/ I don't have much in the fridge cook with but I really wanna make something with some burgers and eggs I have. I was gonna make Japanese Hamburger like pic related but don't have any red wine , what are other simple takes on 'burger recipes' from other countries?
Why is it socially acceptable to eat fungi, but people are repulsed when I eat delicious mold?
Follow your dreams, do what you love. Mushrooms are better tho.
I bet you thought that was a very funny joke.
Unfortunately for you people eat mold all the time.
>YouTube comment tier jokes on the most patrician board there is.
Why are sports drinks so refreshing? You can literally feel them repairing your cells and shit when you drink it.
I have 12 cups of yogurt to use up in the next ten days. I put 1/2 cup into my daily smoothie, but that's not going to cut it. What else can I use this stuff in? Give me your best yogurt recipes.
Add hot curry paste/powder to 150g of the yogurt and marinade chicken in it.
Leave it for most of the day in the fridge and then bake it on skewers metal or soaked wooden ones then add the Chicken Tikka skewers to whatever you want.
Hey /ck/, what are some simple things I can make using brown sugar? I brought too much last week and I have a lot left.
Strange breakfasts from around the world
The japanese start their day with a bowl of rice and a raw egg in it
I have a small brisket that I am going to smoke tomorrow with a hickory fire. I want to dry rub it and need a good texas rub recipe. Chunk o' meat is just shy of 3 lbs. Help me cu/ck/oo Texans.
It's more about the technique and less about the seasonings. The flavor, tenderness and juiciness all come from how you cook it.
You could have the best dry rub in the world and still butcher the brisket.
Im roasting my first whole chicken in like 30 MINUTES. Give me general advice. Im gonna rub that beast with butter mixed with rosemary and thyme, then stuff it with stuffing, garlic, and celery. Then im gonna put carrots and celery under it I guess. Should I add some chicken stock to the pan first? Do I turn it every 30 minutes to brown both sides?
Don't bother with chicken stock at first, get some browning on the vegetables happening. You can add some later if they're burning.
Grab the neck skin and jam your hand down there like you're trying to cop a feel. This way you can put the butter in between the skin and the breasts.
You don't have to turn it, but it helps a little. If you just roast it breast side down the whole time, then quickly brown the breast skin in a pan, you'll get slightly moister white meat.
Also /ck/ is slow as shit, next time post further in advance.
you sound fine add the stock not much because it will generate plenty on its own but no on the flipping odds are you will simply make a mess and it really doesn't do anything anyway because who really eats the back of the chicken
Alright. I will NOT flip the bird. I covered all its nooks, crannies, and orifices in a manner that should be considered a war crime. In other words thoroughly. Im not sure if ill do the pan browning at the end though, ill judge when it comes out. Since im not flipping it, should I put foil over it later on so it doesnt dry out too much?