I was cleaning out my pantry and discovered I had 5 cans of these things that I had bought and forgotten about. What should I do with them?
>>7414462
Invite your boss for lunch, or maybe even dinner. Make some nice potatos with dat trout. And a salad if desired. Maybe you get a promotion.
>>7414519
Oddly enough I just did get promoted 2 weeks ago.
I bought a can of those on clearance at Target a couple months ago.
Tried eating them plain on some decent crusty bread but ended up throwing out half the can.
I've always lived by the ocean, so maybe I'm just not used to freshwater fish (not that I've never had trout before).
What's a good place to find traditional and modern German recipes?
I speak some german, so german language sites are fine.
Our 18th century traditional cooking high-priestess in Westfalia, western Germany is a lady called Henriette Davidis. Google her for original operose recipes. Or visit her museum in the city of Dortmund.
>>7413563
Thanks! That's really helpful!
>>7413533
I can provide you with a few if you want, central germany, pic related.
A sunday classic:
> get beef from the upper lobe, no idea how you call it
> slices, more long that wide
> tenderize them
> pepper and salt
> spread some german mustard thinly on it
> add similar sized slices of bacon, pickle and onionComment too long. Click here to view the full text.
Everybody has their inspiration or their hero. Who's your cooking hero or role model. For example Gordon Ramsay,Alton Brown, Emeril Lagasse, Giada De Laurentiis. What inspired me to do my own cooking instead of ordering food all the time is the one and only Big Boy Bite God Jack.
dave arnold
I watch giada only for her tits
>>7413325
This is pleb-tier but....
I think Jamie Oliver's a bit of a dick but a few years ago when he first started going on about shitty school dinners, hospital food and people eating takeaways he was talking a lot of sense and I've gone from 3 or 4 takeaways a week to 1 - and I split that with my wife.
Rest of the week is homecooked all the way - stews, veg currys with homemade sauce and any other shit I can make shitloads of and freeze individual portions.
So yeah - Jamie Olivers an annoying...
Comment too long. Click here to view the full text.
Alright cu/ck/s
I was in korea last year and their go to bakery is called "paris baguette" and they got this packaged cheesecake (pic related) which now crave and dont know how to get
Its not like normal cheesecake i tried here in germany it was less creamy and more fluffy in texture
Somebody help please
>>7412862
My solution would be to go to Paris Baguette and acquire another one..and some melon bread as well.
Just make it yourself:
http://www.seriouseats.com/recipes/2015/08/japanese-cotton-soft-cheesecake-recipe.html
>>7412874
Its only in korea i should spend 600€ on a cheesecake?
It should be simple, I know, but I'm a disaster when making these, so I'm open to suggestions on how to do it and get it right every time.
>>7413365
Crack the egg into a cup so it's easier to pour into the water
Vinegar in the water
Stir the water into a vortex before you add the egg
Add the egg to the CENTER of the vortex.
Don't drop the egg from height. Pour it in right at surface level.
>>7413373
How many minutes would you suggest for a nice runny yoke?
>>7413377
At the gentlest simmer, maybe three minutes for liquid but gooey?
Coffee is shit. If you don't make it tolerable with cream & sugar, it's bitter shit. If you let it get cold, it's bitter shit. There is literally no reason to drink coffee. There's a handful of reasons not to, though. You're literally steeping seeds into water for a cocktail of heavy metals and pesticides, and it's making you demented.
Now tea, tea's the shit. Tea's where it's at. Tea's gone cold, you're wondering why? Doesn't matter. it's just as delicious as a hot brewed cup, perhaps even moreso....
Comment too long. Click here to view the full text.
>>7411450
>Coffee will stain your teeth
Well you aren't wrong
dumb bait/10
Tea is for low test fags and women
Tell me which bitch you are
so making some cuban black beans.
http://www.wvmtr.org/2015/01/04/frosas-cuban-black-beans/
they use red wine,
but i don't have fucking wine,
what is a good substitute ?
I wouldn't describe the bond in HCl as covalent
Should've just taken some carbon oxygen compound
>>7414400
did i said the picture were unrelated ?
sorry,
that picture is totaly unrelated to the recipe.
>>7414407
hello how is chemistry ever unrelated to /ck/
in the end everyone here is just an applied chemist
Where can I find a good recipe for peanut butter soup with mashed squash and roasted duck?
[spoiler]I'm willing to go without the roasted duck.[/spoiler]
I refuse to help you on principle.
>>7414366
/thread
>>7414366
Why not?
How to eat this, pls help.
Step 1 melt a few tablespoons of butter
There is no step 2
>>7414089
Chop it up and put it on a salad (either vegetable or mayo-based) or in a sandwich
Use in sushi rolls
Add to soups
Stir fry
or just dip it in butter like you would normal crabmeat
...do you really need to be told how to eat crab? Yeah, it's fake but it can be used the same way.
>>7414089
tempura fry them or add them to soups or make crab salad.
1.: I bought some tea
Ripe Puer Chagao / Shu Puer Resin 50g (pic related). I like it, so far, but:
Is this some low-tier instant tea, or it is a real deal? (the brewing is like 5-10 secound, and after 10 glasses of drink, the puer-tea is gone. (that's why I think, it's instant tea)
2.: Does the quality of the water matter? (like tap water, mineral water, or destilled)
>>7413577
OP here.
the tea is:
http://www.aliexpress.com/store/product/2009-yr-Ripe-Pu-er-Chagao-Gold-Tin-Foil-Packing-Shu-Puer-Resin-50g-Chinese-Puerh/1269947_32448494476.html
I drink it this way:
https://www.youtube.com/watch?v=AV_SDnYZVYo
It's quite a traditional way of brewing tea for literally seconds but with a high tea to water ratio so I wouldn't say that that automatically makes it shit-tier.
However, it probably isn't that great. It's cheap, wrapped in foil (note how the pu-er in your video is in 'paper' so it can breathe), shu (as opposed to aged even though it says 'ripe'), and as you say, it disappears. I've personally used instant pu-er before and while it's a decent drink, it's not like drinking real pu-er. If I were you, I wouldn't...
Comment too long. Click here to view the full text.
>>7413577
You should invest in some real puer tea, this "resin" is probably went through some forced fermentation. anyway, if you like the taste of it, it's ok, just don't show it to some snobs
What are the best /ck/ items one can buy at IKEA?
>>7413349
actual food
>>7413349
In Norway they sell 5kr hotdogs near the exit, and you can get a free bus there from Oslo city centre.
I can live on next to no money whatsoever!
>>7413355
>5kr lips-and-ass dog
>living
Pick one friendo
How many eggs is too much?
My new ketogenic diet consists of 6 hardboiled eggs a day, including the yolk. Is it safe to consume this much? Normally, I eat 1-2 egg a day for breakfast, so I'm a little worried about cholesterol intake.
>>7413262
why keto?
>>7413263
Trying to lose weight and control my high blood sugar.
>>7413266
Why not stop eating like shit and work out, fatty?
I tried making a cheese dip using the recipe on this website:
http://allrecipes.com/recipe/15372/cheese-dipping-sauce/
But as soon as it cooled down it turned solid. This has happened every time I've tried making any type of sauce, anyone know what I'm doing wrong?
>>7413194
>as soon as it cooled down
You're not supposed to eat that kind of cheese sauce cold, dum dum.
Throw it in a double boiler and/or just whisk continually over low heat and it should come back just fine, assuming you did everything else right.
>confused as to why it looks like a deviled egg
>>7413194
>This has happened every time I've tried making any type of sauce
Sauces must be served immediately, this is what happens when they cool. If you need to extend the life of a sauce you could put it in a thermos but even then it wouldn't get you much more time
Where is that finnish school food kid? You haven't posted in a while and we all miss your og content.
>>7406659
Change the berries for jam and the soup for a yellow pea soup and it's closer
>>7406667
>carrots with pineapple chunks in it
Thanks for triggering me
Are ceramic knives a meme or are they the real deal? Looking to get a new set of sharpies and thinking about switching over
>>7413995
Enjoy your broken/chipped blades.
>>7413995
they're not bad for what they are meant for. Cutting things where metal would kick start oxidation and discoloration. They do chip and break rather easily. Very few pro kitchens even use them. Steel will always be your best bet.