Swiss food of the gods, or ultimate meme food?
I like it well enough but I can't tell if I'm just eating glorified cereal or if this stuff actually does make for a decent quick meal? The appearance of these "artisinal" "hand crafted" meusli makes me skeptical.
It's pretty good, it's what breakfast cereals should be instead of basically being dessert.
But, since people are getting more health conscious and following food fads there will be ones marketed that are supposed to be luxurious. Avoid that, unless they have more nuts instead of being mostly oats.
>just finish cooking pic related
>roommate starts talking to me and i feel it's rude to eat my meal
>foods cold by the time he's done talking
What is the absolute best canned meat you've ever had? Pic related for me.
Recently moved into a townhouse in a lakeside community. They're having a neighborhood cookout tomorrow and I'm gonna go mingle.
Recommendations on a good summer side dish? Was thinking something like a pasta or veggie salad. Nothing super common like deviled eggs or potato salad cuz I'm sure others will take it.
1lb kale, stemms removed and torn or cut into small pieces
2 sweet apples, finely diced
4-5 ounces of a good sharp cheddar, finley diced to be same size as apple (you want about the same amt of apple as cheddar)
Coarse chopped toasted almonds, however much you like
Mix all that together
Dress with a 2:1 evoo:fresh lemon juice vinaigrette with some minced garlic and salt and pepper to taste
top with a little finely grated Parmesan at the end.
And voila, you'll impress your new neighbors and make some friends.
how would you serve these? I made a bunch, twice as much as the pic and dont just want to toss them into a salad bowl, any ideas on how make these serve up a little more "stylish" for lack of a better word
will garnish with chiffonade basil and a little flat leaf parsley.
I assume your making hors d'oeuvres for a party from your pic. Do you plan on serving them individually? First, separate out the olives, you don't want that brined flavor with your cheese. Second, omit the parsley. Now if you plan on serving them on toothpicks, halve the tomatos, halve the mozzarella, and skewer each alternating with a piece of folded up basil inbetween: tomato/basil/moz/basil/tomato. If you live in the states, march you ass to the store and buy some Newmans Own balsamic vinaigrette, or if...
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Had a bunch of plain pulled chicken left over, so I decided to make some 'cos.
Didn't have any limes, so tortillas were just masa, salt and water.
Gathered up some ingredients...
>Salpica Cilantro & Green Olive Salsa
Excuse the shit-tier picture quality, I don't have a proper camera.
Threw all of that shit into a frying pan with the shredded pollo.
So /ck/ what foods physically hurt you the most? :pic related:
cheese thread? Didn't see one in the catalog.
What are you eating? What d you like to put your cheese on?
Whats your ideal board? What fruit or other snacks do oyu have with your cheese?
Currently having Gruyére from Switzerland on salted crackers, might see if I have any figs.
What do you /ck/ucks think of horseradish?
Ive been addicted too the stuff ever since i tried the horseradish sauce at buckhorn.
I seriously put that on everything
I'm the same, horseradish sauce is amazing. I can't say I've ever eaten fresh horseradish unfortunately, because nobody around here ever sells it.
Anyway, the best things ever is lentils with horseradish. That combo is amazing, one would also add ginger/garlic. In fact you could use red lentils and make it a sort of dip/puree.
Someone left my freezer door slightly ajar. I have no puddle of water infront of my freezer, just frost and ice everwhere. i had to remove all the frost just to get the door to shut again. Is my meat still okay to eat? My veg? My frozen food? I don't even know how long it's been left since we've ate out a lot this week.
I'll be living in Italy for a while with no knowledge of wine other than white wine with fish, red wine with red meat. What wines are good to try out?
Pic related is mrw browsing the supermarket
Talk to the locals.They'll tell you what to drink with what dishes, because their ancestors worked that out a long time ago.
You'll find the white wines more than you could ever wrap your head around. There are like 200 regional variations on white wine grapes, just slight genetic variants of the same handful of grape types. But they all have different names.
A fot the reds, the Sangiovese is the classic Italian red wine grape. It makes rustic tasting wines that are very food friendly (but...
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Italy is more regional than almost any other country. So wherever you move will have its own favorites of every type, that match the local cuisine, etc. Where are you going to be living?
Avoid Vin Santo, btw. It's brandy, and not a good one.
>be from italy
>know sweet FA about wine
I just drink whatever. I should probably change that.
I like pickles in my burgers a lot, and by a lot i mean that it sure is the most tasteful bite i can get off a burger.
The vast majority of my friends don't like it and always they take it away, but to me it's the best part of the burg.
With that being said, are you a pickle person yourself? (In burgers of course). Or you consider yourself to not to be?
Ask a 27yo man who got just got ID'd for Root Beer anything!
How does it feel to know that I was at beach pool bars buying this shit at 15?
That price translates to $7USD
Though these days it is more like $10USD
>Root beer may be alcoholic or non-alcoholic
Did you scoff and make a scene about how you havn't been ID'd in years and it's amusing to you that you'd be ID'd for root beer, as if the person serving you ought to care about your opinion of their doing the job they're tasked to do?
We need to stop this madman before his memes go too far.
Also, general Chef John thread. Talk about his cooking or recipes of his you've tried.
I can personally recommend the Chicken kebabs
Putting something spicy in chocolate dishes is a well-known way to make chocolate taste better, also the reverse is true, where you put dark chocolate into something spicy (e.g. chili)
There's some theories about why this is the case, like how the pain sensation from the spice makes your nerves more receptive to the other flavours.
Whats his secret?