Tri tip steak, bacon, jalapeño, onion, shrimp, lemon, asparagus...
Honey maple ham
Made a glaze from Serrano chile, apricot preserves and lemon juice
Yummy I like
I undercooked this potato in the microwave. How do I salvage the food/properly bake it?
Yeah, I forgot to test it. Fuck me.
What is your guys' experience with roast beef cold cuts? It's always either grayish looking disgusting and cheap, or gorgeous looking and expensive as fuck.
At my grocery store (Safeway), they have 2 kinds of roast beef. Their cheap roast beef costs like $7 a pound and is really bad. It's a brownish-gray color and is extremely tough to eat. I've also seen places like Subway using this.
Then their high quality roast beef is fucking gorgeous. Dark brown, bright pink in the middle, almost melts in your mouth delicious. But it costs like $15 a pound...
Comment too long. Click here to view the full text.
My friend's sister is 24 years old. She tells me she doesn't like water and she rarely if ever drinks it. Dave had backed up this claim by saying she very much dislikes it's taste or lack thereof. She's an absolute idiot she doesn't even have a GED. Can her being an idiot have a direct correlation with her distaste of water? It bothers me so much.
It's been on my mind for close to a week now. I mean I drink other drinks besides water. I'm not one of those people that are "MMMM FUCK YEAH YOU DRINK THAT H20" but it is primarily what I drink. Don't get me wrong I'll enjoy a coffeee, coke, tea, beer etc. Who are these people and why do they live on this Earth?
It has been a difficult quest to find a quality peeler that I like. I know I want a straight peeler and have tried swivels but have been unable to find one that meets my expectations for a "lifetime" purchase. I have not experimented yet with a non swivel straight peeler and wondered what /ck/ thought. It seems that the brand names behind the non swivels are more respected in the general culinary sense of branding at least that I have seen. What do you prefer coo/ck/s?
I hire soldiers from the 1950s to peel my potatoes.
a peeler isnt a lifetime purchase
you use it alot and it gets dull then you buy a new one
the one you pictured usually works great. its cheap, cuts good and you can abuse it then throw it out.
i get a few years use out of one of those and to me they work better than any "fancy" one
>Salt and pepper
Anyone who eats steak any other way is a degenerate and should leave immediately
>macaroni and cheese with ground beef
Is this the most underrated white trash dish of all time?
Cookie and milk general?
How do you guys like to have cookies and milk
I Looove oreos in orange goat milk. Something about it is so tasty
Pick your poison.
>Cellulose is a safe additive, and an acceptable level is 2 percent to 4 percent, according to Dean Sommer, a cheese technologist at the Center for Dairy Research in Madison, Wisconsin. Essential Everyday 100% Grated Parmesan Cheese, from Jewel-Osco, was 8.8 percent cellulose, while Wal-Mart Stores Inc.’s Great Value 100% Grated Parmesan Cheese registered 7.8 percent, according to test results. Whole Foods 365 brand didn’t list cellulose as an ingredient on the label, but still tested at 0.3 percent. Kraft had 3.8 percent.
Hello there /ck/ this is my first thread here so forgive me if I'm a newfag. On a whim I decided to make me a snack and ask you to rate me! So yeah also hommade snack thread.
First I took two spicy sasages and fried them in pig fat.
This is how they looked when I was finished with them.
Then I grabbed a handfull of mushrooms "champinons" I believe they are called...
What do you usually get from here?
What is the best candy and why is it Sour Patch Watermelon?
More addictive than heroin desu
Damn nigga now I want some of that.
Give it to me.
so i got lot of ground veal,
its very low in fat,
trying to make burger with it,
but its just won't stay in a pattie,
any idea to make it stick
i remember some friend adding an egg to the pound of meat so its stick better,