So I recently found out I can use my AVB to make edibles. As a poor college student I only have access to a microwave though. Post recipes.
Okay so this is an alcohol foam dispensed from a soap (foam pump) type dispenser. This has got me to thinking that any cold food foam can be dispensed this way? I might invest in some empty bottles and have an experiment. I cant find anything online similar to this other than this one product.
>any cold food foam
Can you define that?
>I cant find anything online similar to this other than this one product.
...um, why not just use an empty foam soap dispenser? If it's just for experiment.
The question I want to know the answer to is:
What needs to be in the liquid to make it foam?
I know that you can make your own refill soap using dish detergent. Glycerin?
How do i make the perfect tea?
How long do you usually take to degrease your 'za /ck/?
What are /ck/'s favorite things to cook in their cast iron skillets?
IPA'S are the only good beer, anyone else who disagrees is a degenerate and lacks a superior palette.
So I want to make a grilled cheese sandwich in the toaster.
My first idea was a pocket of parchment paper, but apparently directly heating parchment paper is a bad idea.
Any way to get the paper to not burn, or am I going about this wrong?
Pic related, I popped it out when I smelled burning. The bag clip was not on it when it was in the toaster.
What do you think of old fashioned loaf
Loaf is good, especially prepared old fashion, but nothing says 'lunchtime' to me like buffet-style ham and water product.
What is an acceptable tip for food delivery?
It doesn't fluctuate with the cost of the meal does it? The delivery guy from the Chinese place is still just driving a bag of food to my house, regardless of the contents.
A tip is usually a percentage of the total cost. 9%, 10%, 15%, 20%... it depends on the service, or how much you feel like giving. With delivery drivers, I usually just let them keep the change. Some places tell drivers they aren't allowed to accept tips.
Lets talk cleanliness. How much of a clean freak are you when it comes to eating food and preparing food? How tidy do you keep your kitchen? Ive found that what triggers my OCD the most is when im washing the pots and plates and I make extra sure ive gotten all of the liquid soap off of them and sometimes it takes a while
I live in a share house so it's negligible. I probably wash my hands after I touch everything and before I touch anything. Sounds like you are using too much soap, less is more. I normally just hand wash the pots with a little bit of detergent+hot water then rinse them with hot again. Everything else goes into the dishwasher.
I'm the same way, that's why I take long to was dishes, I treat each one like they're covered in Ebola virions and I've gotta scrub them off.
I have less of a tolerance for messy counters than my wife does (who prefers to clean up all at once when finished cooking), so I usually end up cleaning while she cooks.
>so I usually end up cleaning while she cooks
I tend to clean while I cook myself. I don't know how the fuck anyone can stand working in a messy kitchen let alone seeing the mess once you're done eating.
I have one of these in my freezer and I really wanna cook it but I dont know how.
It's a pretty small broiler that will feed probably two people. Can /ck/ give me some good broiler recipes & tips?
1. Take chicken out of fridge, leave out to thaw for a half hour or so.
2. Cut a lemon in half, squeeze the juices into a large bowl. Also put rosemary and thyme in the bowl.
3. Put the chicken in the bowl and rub it around so it soaks up lemon juice all over it.
4. Put half of the lemon as well as the rosemary and thyme inside the chicken as the stuffing. Tie up the chicken legs.
5. Put a chicken stock cube in a little cup with about a tablespoon of olive oil. Mash the cube and the oil into a paste. This takes about a minute or two. Spread this paste all over the chicken.
6. Put a bunch of chopped onions on the bottom of a roasting tray along with white wine.
7. Put the chicken on the tray, cover with aluminum, put in the oven.
8. Take off the aluminum after an hour.
9. Take temperature after an hour and a half.
10. When you get to the right temperature, put the chicken back in the oven at broiling temperature (like 550 or so) to crisp up the skin.
11. Leave to set for a half hour.
Perfect, juicy as fuck chicken.
So whose trying this shit tomorrow?
What is your favorite American swill?
So I discovered this guy while on a fast watching a lot of YouTube cooking channels, go figure.
He reproduces 18th Century recipes in a VERY cozy manner.
tl;dr : Cozy cooking!
Is this the quintessential French/Euro meal?