I don't really care for the texture of wilted piles of spinach. I have a whole bag that expires soon though. How do I use up a whole lot in one meal?
Rate my pasta
Sausage, peppers and broccoli
What is objectively the most delicious and versatile of all animal flesh, and why is it pork?
>any number of sausages/cured meats
>pickled pigs feet
The only thing I will say is pork makes pretty poor stock compared to chicken or...
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So I bought trimmed green beans because I love it when my mom makes them. I have no idea how to make them though, someone please help out a struggling student
Snip the ends off if you want.
Boiling salted water, add some black pepper too if you want.
Boil them for about 1-2 min if you want them firm and slightly crunchy and still fresh, otherwise maybe 4-5 min until they're tender.
Serve by themselves or with a tiny drizzle of olive oil.
Thats about as simple as it gets bruv.
How often do you fat fucks break your diet and reset yourself? It's been exactly one week since I last ate carbs, should I go ahead and eat them today, or wait it out for another week or so before I indulge?
General Keto thread
Good evening chefs! Your secret ingredients are Parmesean cheese, tortilla chips, and greek yogurt. You have 60 minutes to complete your first course, GO
So I got a carton of Chobani nonfat plain Greek yogurt. I normally get Oikos but Chobani was on sale this time. It's trash and I'm going back to Oikos once I'm through with it, but in the meantime how can I make it more palatable? I tried adding honey and granola but it's not dulling it as much as I'd hoped.
I got these 3 pieces of bread since a long time. What simple food can I cook to get rid of them?
I decided to fry a slice in olive oil for sciense
what are some ways to tell whether a frying pan is good or bad quality?
Look for this logo and don't buy anything without it.
So I made a Shepard's pie pizza /ck/
Do you like it?
Okay /ck/, got no food in the house and about to head to the grocery with about a hundred burgercoins in my pocket. What's the most /ck/ approved way to shop?
/ck/'s personal shopping list:
Shin Ramyun Black
Everything on every fast food value menu
Hot Cheetos and Takis
Meme Food lol sriracha lol nutella lol eggs lol
Beans and Rice
Enough alcohol to kill a small elephant
anyone here makes artisan coke?
i had artisan coke last night
was super thirsty so i went into the pantry and found a case of cherry coke that belongs to one of my housemates. got a glass, filled it with ice, and opened that can as slowly and quietly as i could.
nothing in the world tastes better than something stolen
Putting lemon in a coke?
You think that's "artisan"?
Seriously, Swiss, German and Austrian people have been doing this for decades.
Order a coke in a upscale joint in central Europe and they'll ask if you want lemon, or no.
How the fuck do I make a good ramen?
Looking for advice. In a new apartment with an electric stove (I grew up on gas). Using a stainless pan to cook. Regardless of the temperature I set the stove to I continue to get something like pic related. What's happening here, is my oil burning? And how can I avoid this? Counting down the months until I move out of here.
Keep the heat WAY low. There really is no shortcut to carmelized onions. You want to keep the heat low and it's going to take you hours. Move it once in a while, keep an eye that it doesn't burn, and if you have to, deglaze the pan with a small amount of liquid and scrape it off, and keep going.
The top 3 mistakes people make when caramelizing onions are:
1. It's too hot.
2. The heat's too high.
3. TURN DOWN THE FUCKING HEAT
I'm culinarily retarded, am I supposed to wash the rice before I cook it? Does washing make it less sticky?
Yes. Before or after cooking, as long as you wash it.
Yes, it's less sticky in a way, but doesn't inhibit the clumpy stickiness of properly cooked sticky rice if that's what you mean.
most people are retarded about rice. water, pressure, heat, time, and one of the most important and least talked about is how to cool it afterwards. the cooling makes all the difference in starch development, and it doesnt matter if you wash off powdered starch beforehand if your technique is poor and you dont know what you want