Doing a rotisserie chicken this weekend, how should I season it? Just salt and pepper with olive oil?
First time using my rotisserie.
I will give you 60 of these little guys, Baluchistan Pygmy Jerboa's. You must use them to prepare a meal for 3. Wat do.
Fucking jesus...I thought that was some little fictional critter so I looked it up...
I'm gonna have awful nightmares now, that is probably the most surreal nonsensical unsettling animal I've ever seen, up there with pangolins.
I can't imagine they would have much meat...I'd say hit with torch to get rid of hair, and then flash fry? Maybe some kind of yakitori too.
Who /daytimeFoodNetwork/ here?
I work from home so I keep the TV on in the background.
I watched The Pioneer Woman feed kids brownie Sundays out of a trough, and now Barefoot Contessa is on, also far everything she's made looks pre chewed.
Some shitty Twitter show teaching scrubs how to cook is now on. It's looks like it's supposed to be like a extended cooking segment of a talk show. But it has a bunch of literally whos.
Meanwhie I'm making a Boston butt in the slow cooker.
Was gonna smoke it but it's pouring out.
Food Network went to shit when they transitioned from actual chefs to housewife cooking shows and contest winners. "The Kitchen" is the fucking worst. It's not really a cooking show, it's not really a talk show, it has a bunch of morons in the audience that cheer on command. Dance you fucking puppets, dance! Fuck that show.
the humble sausage roll
I've been fiending a dirty rotten sausage roll for a few weeks now. Everytime I go to a bakery though they're too small for the price or they look like complete shit. I want dirty rotten, not shit.
So I'm dating this girl who works at subway and she'll make me a free footlong tomorrow. What should be on it /ck/?
How are you getting the height?
My recipe is
1c plus 1 Tbs milk
3/4c flour ( all purpose)
1/2 tsp salt
I use about 1/4 c beef drippings in my preheated pan. Baking at 450 for 15 min usually.
I don't have a "roasting pan" so I just use a muffin pan with about a tsp or so of the drippings in each of the slots. Is my recipe off? Using to big of a muffin pan? Idk... They taste good but They should be higher/more puffy like pic related. I get some height but not enough.
I've been told to chill my mixture first...
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>least amount of effort
I've been told that Spanish Garlic Soup isn't hard to make and tastes great, stuff like that is basically what I'm looking for
Thoughts on Hawaiian punch?
Who's in Amsterdam here?
I got 120 euro for selling my Reddit account and now I'm looking to get some nice dinner, any suggestions?
Was thinking of going to 'De Kas'
What is your go to easy meal/snack sandwich choice?
>Roast Beef or Pastrami
>Hot English Mustard
A bit late this week. The week-end was spent catching up on sleep deficit.
Anyways, this week /ck/ I'm making a variation of arroz con pollo. Warm, a bit spicy, filling and reheats very well for lunches over the week. Enjoy!
1 table spoon apple cider vinegar
2 tea spoon red pepper flakes
2 large cloves of garlic
1 tea spoon salt
1/2 tea spoon pepper
6 chicken thighs (bone in skin on if you want)
2 bell peppers
4 cups chicken broth (1 liter)
generous pinch of saffron threads
1 pint diced tomatoes
1 dried yunan pepper
1/2 tea spoon cumin
2 bay leaves
2 cups rice
1. Combine the apple cider vinegar, pepper flakes, minced garlic cloves, salt and pepper.
who /string cheese/ here?
this is my favorite brand
Time to settle it, what is the best condiment for:
You must choose
All purpose Sauce
What did you make lately?
A Mexican rice bake. It was good but I only had Parmesan cheese and didn't use enough liquid so it came out quite dry