Posted on /fit/ but didn't any replies
Could you guys tell me if I should add anything to this list:
>w/e meat that's nearing expiry date is 50% off
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Dairy: don't know about the price of stuff where you are but if the milk is cheap, just buy that and the whey protein, and learn to make ricotta (warmed milk + plus vinegar or lemon), which will be a very good substitute for yur cottage cheese and yogurt.
Meat alternatives/fruits and veggies: you're fine. Those are pretty simple and cheap options
Grain: stop hating white rice. It's cheap as fuck and fills you in no time. Avoid plain "pasta" unless you know what you are doing...
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how do you like your steak?
i prefer it rare/medium rare
I just bought this. Did I mess up?
I am hoping to cook vegetable/meat every day with it.
>The superior mind of a radical V E G A N.
my gf has been watching vegan videos on youtube the last week. She's trying out vegetarianism.
I'm okay with it, but my god some of the fucking people she's watching are preachy as hell. I even was a vegetarian for 7 years before I decided I wanted to change up my diet and wanted more protein from chicken.
I just bought $70 of tea, what the fuck.
Who else /easterleftovers/ tonight?
I'm digging that pumpernickel bread. Pumpernickel is best bread.
Yeah, I'm making a ham and potato bake from our leftovers tonight for dinner, and going to grill some asparagus to go with it, along with some leftover yeast rolls.
It's pumpernickel with some horseradish to go along with the ham. I did two hams and at the end of the night one of them was entirely untouched, so it's going to be leftovers for days. Probably going to freeze half, make a bunch of quiche, most of which will still end up frozen for later, and make stock out of the bones.
Pretty much all the stuff other people brought was terrible versions of Midwest food.
So I have tried to smoke ribs several times now. I keep getting tough ribs. They are juicy but though.
How to I get them to fall off of the bone?
3-2-1 method. 3 hours on the smoker around 275F. 2 hours wrapped in foil with some liquid (apple juice, ac vinegar, water, etc) and butter. 1 hour unwrapped. Last 15 minutes brush on some bbq sauce if thats your thing.
Any Wendy's aficionados here?
I usually get:
A Double stack cheeseburger mustard only meal, so fries or salad depending on my mood
chili w/ 2 hot sauce packs
If I got the fries and I'm drunk or hungover a chocolate frosty to dip fries in.
I'm also not a big eater so chili usually goes in fridge for later. It reheats just fine in microwave.
Whaddaya think of this bean burrito
How the FUCK do I make a good grilled chicken salad?
If it takes more than 20 minutes of prep, which restaurant has the best grilled chicken salad?
today I found and purchased 1 (one) of pic relateds. a cactus leaf or paddle.
what do I do with it?
has /ck/ ever cooked with them before?
google turns up a lot of recipes for "cactus salad," in which the paddles are grilled, diced, and tossed with tomatoes, cheese, cilantro, peppers, avocado, lettuce, etc. apparently it's traditional mexican cuisine.
besides a cactus salad, what does /ck/ do with a cactus leaf?
Remove spine clusters if not already removed, with a knife layed flat againsed the pads. Dice and simmer with a little onion and salt until tender but still with some crunch like any good boiled vegetable. This parboil will remove a lot of the slime. discard cooking water and rinse.
I like it mixed with scrambled eggs, or cooked in red chile sauce, sometimes with diced beef sometimes without. I don't care for salad, its too slimy for me. I'm sure you could use it like okra, it is very similar in texture once cooked but it has a mild acidic note to it. I learned all this from my Sinaloan mother in law.
You're stuck on a deserted island with a lifetime supply of one food and one food only
What would you want that food to be? can be anything
Any bakers on this board? I'm having an issue with hamburger buns that I am making. They are coming out almost biscuit like in density, I'm actually looking to create that almost Burger King like bun that is very flat and has elasticity.
The recipe I'm using:
3-3.5 cups of AP Flour
3 tbsp sugar
2 tbsp salt
1 pack instant rise yeast
1 cup warm milk
3 tbsp melted butter
It would help if you also specified your method.
I don't really think a proper bread flour should matter in this case. Firstly, no decent dough should be creating a biscuit-like density whether using AP or not. Secondly, I don't think OP is really looking for decent gluten development (even if he does use the word 'elasticity'. He wants a BK-like bun after all.
Going to a Japanese supermarket tonight. Give me some Japanese recipes and ingredients. No sushi though.
also what the fuck kind of noodles do I use for ramen? am i suppose to just use that awful block from instant ramen or is there something better?
>> kind of noodles do I use for ramen
Ramen noodles. That's what they're called. Though all sorts of other noodles can be used if you like, there's a zillion varieties of Ramen and different sorts of noodles are used.
Useful ingredients from a Japanese market:
Sake (for cooking with)
Sesame oil, sesame seeds
If whiskey and water is acceptable, why not scotch and soda?
Does carbonation really spoil the taste that much?
Nah, it's fine. It's OK to have preferences, anon. Just don't try to have a serious conversation with connoisseurs when you're not participating at the same level as them. That's where the line is, anon.