what to eat at ihop rather than bleach flavor syrup?
Have you ever had Non-homogenised milk? Your thoughts?
Why is homogenising popular in the first place?
I just tried it I thought maybe it was the novelty that made it taste good but after researching apparently homogenising milk breaks down the fat globules. The cream on top is ultra thick, you could use it as a spread. It makes me wonder why the cream sold in shops is always liquid slop.
It's pretty good, once you drink a bit from it it should give you enough room in the bottle to shake it up and mix it all back together, otherwise you end up drinking the creamy bit on top and the bottom liquidy part can become a bit watery.
When I was growing up in England . . .I was born in 1965 . . .. .non-Homogenised milk was the norm, it was delivered in bottles from the milkman.
It caused a shitstorm with my brothers and sisters as to who would open the next bottle and pour the cream onto their breakfast cereal.
Those days are gone.
Having Kangaroo tonight, so far it looks like I'm doing burgers
75 kangaroo/ 25 bacon
Add whole grain mustard and Worcestershire
Wife wants to do potato skins for a side
What else can I make with this, a veggie or something? Any tips on the recipe? I found it online,
This'll be my first time making kangaroo
Sounds OK, it's pretty much just like really lean beef so just treat it like beef I guess.
I don't really like it myself but I know heaps of people that love it.
Prepare your anus for some stinking farts.
So I've recently found pic related at my grandma's. How the hell does this thing work? The directions to use make no sense. Is this thing even edible? Is this army stuff?
Also, the stamp on the top says "10790" Is that an expiration date? Not an americanfag, so no clue how it works.
What do you mean it makes no sense?
open the tin, add the right amount of the powder within to milk, and whisk, should end up with something resembling angel delight.
Not that eating possibly expired military desserts is a good idea.
Is soup now a meme food?
Specialist, hipster soup cafes are popping up everywhere at the moment.
Do I have to add soup to the list of foods I can't eat in public anymore?
>usually do pancakes my own way
>decide to check how other people do it
>go to Chef John's "Grandma Kelly’s Good Old Fashioned Pancakes"
>seems like 1 teaspoon of salt it a lot but hey that's the recipe
>fucking inedible due to how salty they were
>throw away the batter
Fucking saltcakes, do Americans eat their...
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Who else fell for the sourdough meme?
my first homemade sourdough was technically a failure. it was nothing like commercial/bakery sourdough.
it didn't leaven right. it wasn't kneaded right.
it had this really hard and dense puddy-like consistency.
and it was SOUR as fuck. just so incredibly strong tasting.
but for some reason i immensely enjoyed it. i love that sour taste.
I did. But my levain isn't sour at all when it's fed often enough. I really enjoy making wild yeast bread.
this is a crumb shot of my rustic mini baguettes, leavened entirely with wild yeast that was probably growing on my balls or something, who knows
shaping dictates the finished crumb structure, I can get a loaf that's mostly air with massive holes or something with a tighter structure like a traditional baguette depending on how aggressive I am when shaping. this is somewhere in the middle. 75% hydration, 2.3% salt
IT'S FUCKING RAW!
Why is it always the lamb that's raw? It's never steak or whatever.
I feel like they just keep uncooked lamb on a plate in a backroom somewhere and whenever someone orders lamb they bring the cooked lamb to the diner then bring the uncooked lamb to the kitchen to start some drama.
Post cheeky food pranks for April Fool's Day.
Like if you mix gelatin in the orange juice overnight and then for breakfast it's all solid!!
Is there a single thing Koreans don't do splendidly right? Barring ruining video games, of course.
Korean food is simple, delicious and cheap. It is the perfect diet for a poor person, like me, who wants to eat with fresh ingredients.
They make great movies, too.
Post Korean food. Gimme secret Korean grandma recipes.
what is so "wild" about wild rice?
Why did Mac Tonight get his marketing promotion ended?
I really love crystallized honey. What's the secret to starting crystal formation in a bottle of ordinary honey?
I know that if you use raw honey, the impurities make it more likely, and I've read that low temperatures help too, but I've tried adding sugar crystals to processed honey to act as nucleation sites and it didn't help, and the leaving honey in the freezer for several days did nothing. Normally this kind of thing is just a happy accident but I want to figure out how to make it happen so I can have the best kind of honey on demand.
But I want it to happen! Partly crystalline honey is the best spread that there is.
And it does take place in pasteurized honey too, it probably just takes longer because it is more homogenous.
>work at food warehouse
>one of our products is cuban honey
>customers return every jar that is crystallized
>over a year and we've sent back 78 cases of 12 jars
where the fuck do i find people like you
How much flavor does one bay leaf really add? Are they just a meme?
My mom went insane and bought a shoal of squid.
After separating the flesh, the innards were reserved, with assurances they're definitely edible.
Are they /ck/? How would you prepare this?