I generally don't bother with liquid bullshit, but I've been doing it wrong?
4 cups all-purpose flour
1 cup white sugar
1 teaspoon baking soda
2 teaspoons baking powder
1/2 teaspoon salt
1 pint sour cream
1 cup raisins
Directions Preheat oven to 325 degrees F (165 degrees C). Grease two 8x4 inch loaf pans.
Mix the flour, sugar, baking soda, baking powder and salt. Add the eggs, sour cream and raisins and mix until just combined. Distribute batter evenly between the two pans.
Bake loaves at 325 degrees F (165 degrees C) for 1 hour.
>ITT: A Sausage Party
Very /ck/ related
I was thinking about buying a slow cooked since people seem benefited by it, but what are the actual merits of cocking in a slow cooker compared to just dumping stuff in a pot or similar and leaving it on an electric stove on the lowest heat?
It's just a more controlled method of slow cooking. Idk how safe it is to leave your stove on unattended but people leave slow cookers unattended all the time. It's also nice for keeping food warm if you bring it somewhere. It's great for braising meat, there was a thread the other day with some really great looking recipes, I forgot to save it though.
Honestly they're so cheap there isn't many reasons to not have one.
is there anything interesting i can do with black pudding? i'm getting bored of just frying it
I've been studying nutrients and food for a while now and im going to start eating the same 3 meals for a year.
Breakfast: Black & Brown rice
Lunch: fish (any) or/and black & brown rice
Dinner: vegetable soup or stew
any of the following can be added to the above meals:
all legumes, beans or peas, all unsalted raw nuts, all brassica, nightshade, carrot, cucurbitaceae, cucurbit, amaryllidaceae vegetables, herbs, spices, lemon, lime, apple, banana, olives, avocado sweet potato, celery.
All of the food mentioned will be organic, non-canned, untreated, non-gmo whole foods. Which means no variants of the food such as rice flour, soy milk or bullshit like that. Just the way nature intended.. the fish will only be fish i've caught myself. More often than not i'll be steaming my food lightly.
it's essentially an organic wholefood gluten free pesco-vegan diet that avoids most sugars
I've worked at a strawberry farm, chicken abitoir, fish farm, apple orchard, jam manufacturer and some nurserys that sell their foods to local supermarkets and im going to be honest with you guys.. its not good... the added shit that you're eating, the pesticides.. and half the time "hormone free" isnt... it just... isnt. They lie. (ausfag if anyones wondering)
Im just trying to be good to my body.
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how fucked am i?
/ck/ I need some advice
Like it or not, Sriracha has been the hottest "actual sauce" I've encountered thus far (with the constraint being consistency). Most others are far more watery, salt-infused Tabasco bullshit. Just tried Melinda's XXXtra Hot, and it's not nearly as hot as Sriracha, plus it's a fucking wall of salt and runny liquid as opposed to an actual sauce, with barely any heat...
Basically I'm getting sick of buying "THE MOST EXXXXTREEEME HOT DEATH CHILI SAUCE", come to find out it's either a glorified/weak...
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Hey /ck/, I just tried making mozzarella for the first time and failed spectacularly, I kinda guestimated the temperature of the milk to be about 50 degrees, because that's what I read the temperature should be when you add the acidic component, and added the juice of a lemon. That began the milk curdle, and then I heated it up to about 90 degrees, added the rennet mixed with bottled water, stirred it, and let it sit, to achieve a "clean break." I come back a half hour later, and it's still watery, so I add more rennet and let it sit, came back 2 hours later and it's a watery mess. Any cheesemakers on /ck/ know what the fuck I did wrong?
A friend of mine used the same brand of milk I did, and got some results, she didn't add enough lemon juice so it didn't stretch enough, but she got farther than I did.
Here's the guide I used:
I respect that you are trying to get some experience in cheese making.
But it's not like you will get a better result than what you can buy in the store. Especially since you probably don't have any italian breed buffalo milk arround.
What can I make with a can of these? I like fresh beets grated in a salad, or sliced for borscht, but I've never tried canned ones.
P much this is all I use. Ill also admit some asparagus looks okay but I dont like that vegetable.
I can see potatoes and corn as viable when things are super rough but pricewise its prob cheaper to buy a sack of potatoes.
Also lots of beans/cabbage sometimes? I dunno if beans count and I dont use cabbage.
How do I eat this?
I bought some because My gf loves seafood and like an idiot, I bought whatever I could in order to impress her.
Do I just eat them as is? on toast? on pizza? What about bones and things?
thanks in advance
ps. is crazy rambling ck guy alive?
How does /ceekay/ flavor their oatmeal?
I make pumpkin oatmeal way too much, it's so good.
I love steel cut oats just plain though, with some nuts thrown in maybe. And a bit of butter. And salt.
I want to make French toast but without eggs. I don't have any allergies or anything, I just don't have eggs.
There seem to be two main problems with eggless French toast: it doesn't get crispy, and the inside doesn't set.
Do you guys have any bright ideas to solve either or both of these?
The vegan community likes to mix bananas and milk, but it all looks like shit and I'm not convinced the bananas do anything at all.
It's hard to substitute eggs in any recipe because of their thickening/setting effect. The only thing I can think of is using bread that already has egg in it like brioche or challah, and using super heavy cream.
Can I lose weight eating a chipotle burrito and a side of chips if thats the only meal i eat all day?
What would ck do with a pound of ground pork that doesn't involve me putting it in my pooper?
I have the meat as well as bread, tortillas, various seasonings, jalapenos, bell peppers, onions, canned tomatoes, salsa, eggs, black beans, and cans of mixed vegetables.
A couple months ago at a convention I drank *way too much* maker's mark, had a blur of a night, and ended it violently ill and losing the contents of my stomach. Ever since then, I've developed a taste aversion to any kind of whiskey. This is really sad, because I used to love whiskey.
How can I overcome this taste aversion and get back to drinking it? Should I just go slow and work my way up or am I fucked?
It's a little sad that this is how some people live.