What is your go to pizza topping(s)? Mine are bacon, pepperoni, and salami.
>No nutritional value
>Literally worst drink
What's your go to pack of gum? I used to buy stride and 5 gum but lately I've just been getting good old pic related due to cost.
Recipe trigger words
>Quick and Easy
Okay that one is totally stupid - "ethical" does not give any indication as to what the food tastes like or the method of preparation
So, long story short, I've been making my own bread for around six months because I was not satisfied by supermarket bread an there weren't enough bakeries around. I'm no professionnal, but it's good enough.
Has anyone of you ever tried to? What was it like? What are your tastes in bread? Any advice/question?
I'm going to be roasting a chicken later in the oven. What is the best way to get a crispy skin?
Do I start high first, get it crispy, then cover and finish? Or do I cover, roast it, then uncover and finish on high?
You need to get rid of the water in, on and near the skin, since the water acts as a regulator towards 100°C. Crispy simply means dehydrated, and browning occurs only above the boiling point of water. So you want to pat it dry, and leave enough time for water to evaporate. You don't want the bird covered in steam once the skin is crisp since it can turn soggy again from condensation. You want to cover with oil because it is hydrophobic and thereby accelerates heat transfer and water displacement, and facilitates Maillard
This explanation is reasonable but
this is insufficient, the best thing is to pat dry the night before, and cover in coarse salt, and place on a rack in the fridge, uncovered. This draws out as much water as possible from the surface
then in the morning, when it's time to cook the bird, scrape off all the salt, and brush it with oil
I'm wanting to get a mortar and pestle for several reasons. Which one(s) would /ck/ recommend? Stone? Wood? Something else?
Why? Does it do something an electric grinder can't? It seems less versatile, even. Like, I wouldn't want to use it for the flax I put in my oatmeal. Has the electric motor made them obsolete?
Well, the main thing that comes to mind is turning minced garlic to paste, but there may be other ways that I am unaware of, as I have never into cooking. I also enjoy taking pomegranate seeds and crushing them manually in a mortar & pestle to get some pomegranate juice.
What does wild boar taste like? I want to eat a while roasted wild boar like Obelix.
think there's something wrong with my egg /ck/
>sugar free lemon bars
>"and now we add a cup of honey"
People believe honey is more "wholesome" even though it's pretty much sugar isolate like any refined sugar. If you want it to actually be healthier, you can sweeten with dates or other fruit. You can buy "date sugar" which is dried and ground dates. It's expensive.
Currently making pizza with pizzarolls in the crust, what are you making /ck/?
Boston Baked GMOs: https://youtu.be/DUtM_KN-Y2g
He's right. GMO food is one of the most interesting developing sciences right now. I can't wait to see what they do with it in the future. Monsanto is pretty fucking shitty and dubious though.
Concerns about Roundup are valid. The "active" ingredient seems benign in isolation, but Roundup also contains solvents and surfactants that make it quite a bit worse. Do I need to link some science?
inb4 mythical golden rice
Due to a fuck-up, my refrigerator has been unplugged for about 24 hours. I just plugged it back in now. I was wondering how much food I'll have to throw away. I feel like most of the stuff in the fridge would have been able to keep at what must've been marginally below room temperature (if just for one day) but I'm still hesitant. As for the stuff in the freezer, I know there's a rule of thumb to never refreeze anything that's thawed, but I went grocery shopping yesterday, so the meat that was in there was never frozen to begin with. Here's some key items:
Fridge: Milk, eggs, butter, deli meats and cheeses, strawberries, blueberries, yogurt
Freezer: Various meats, frozen pirogi, mixed chopped vegetables, onion rings, a frozen pizza
What do I have to toss? Or will I be mostly fine fine?
Fuck. I think that I might have opened it two times in this 24-hour period: once after dinner to get something to drink and put food away, and once this morning to get some water. I opened my freezer twice to get some booze out, and put booze back in after going to a friend's.
Fun fact, the whole reason I unplugged it was because I needed to change the lightbulb. But I had gotten the wrong one, so there was no light in the fridge for this time.
Non american here. What is American cuisine like? What spices, vegetables and cuts of meat do they use?
Depends. We eat everything. Lots of international food, lots of our own food that is being sold as international food like "mexican food" and "chinese food". We have the authentic stuff too but most stuff is our own that was just inspired by foreign food. We eat a lot of beef, chicken, and pork. Most popular vegetables are potatoes, tomatoes, lettuces, peppers, and onions. The most common spices are black pepper, garlic, cayenne pepper.
Right now I'm eating smoked boudain, it's a regional sausage made from rice, pork, liver, and herbs/spices. For lunch I had a bowl of chicken and smoked sausage gumbo, also a regional food. Most of the country doesn't eat this normally but here it's completely normal. Whereas other parts of the country have regional things they eat all the time that I'd rarely eat or maybe haven't even heard of. People forget how big and regional America is.
Has anyone ever had real moonshine? Not the stuff you buy in the store
I was given a jar of it by my cousin who was visiting her friend in North Carolina
Haven't tried it yet.