What do I do with these?
I have bullion, green onions, chicken, soy sauce, garlic, onions and a bunch of spices; basically I want them the fuck out of my kitchen cabinet and not in the trash
weep because you don't have rice sticks. if you had rice sticks you'd be able to make superior Vietnamese food and if my dad ever found out I wrote that he'd probably murder me.
Or.. you could take said noodles, read instructions on prepping them and just make a fucking soup outta that shit.
Can you eat a crave case?
I did half of one (15?) for breakfast, lunch, and dinner, and felt like shit for the rest of the night and most of the next day.
I honestly wish I enjoyed pot so I could go out and binge on garbage like that without having to go through the drive through.
Hi /ck/olesterol, e/lit/ist here.
I was reading a book the other day and I came around something that made me wonder. Why is it, that when fish was served at feasts back in the, they used to place the fish head on a plate at the table?
I've read about this over the years, but I started asking myself why this last reading.
It it to show that it was fish and not something else? To show that it was fresh? Why did they do it?
Asian here, we still do this. That is, the guest gets the fish head to show respect. It's just that white people have lost their heritage and the closest thing they have to having anything resembling pride in their own culture is when they complain on the internet that minorities are why they're not a winner.
How does /ck/ protect their fingers from knives?
Makes me want to cut my fingers even more.
Jack's newest video is really cringy.
Can any locals tell us what "NY pizza" actually entails?
Thin crust with a thickness factor of about .075; plain cheese is the gold standard; puffy, crispy, slightly chewy rim; cooked in a deck oven at 550F or so without a screen for 5-8 minutes. Probably made with General Mills All Trumps flour; probably made with Stanislaus tomato products. Dough probably cold fermented for 24 hours-- the good stuff, anyway.
Ask a food writer anything.
No, I'm not a blogger/Instagrammer. I've been published frequently.
And no, I'm not going to tell you who I am.
How do you figure tipping expectations at a brewery or bar? I'm going to a local meadery tonight, I rarely go to bars so I'm not sure how to tip.
Cash after every drink? On a card at the end? I need to know if I should get cash before leaving tonight.
What are some alternatives to soda?
Im trying to cut out soda as much as i can but i still crave it pretty often, i drink Fresca to battle the craving but i feel like its claim of no calories or sugar is off somehow
I've also tried flavored seltzer water but i cant stand it
Is it true that you're supposed to throw out milk if it gets to room temperature?
What is the best Ben&Jerrys flavor and why is it cherry garcia?
I like cherry garicia too but I would have to go with New York super fudge chunk. Its Choctastic.
If I notice my knife getting dull, should I sharpen it or hone it? What is the most economical method of doing it? Whetstone? Oilstone? Waterstone? Honing steel? Electric knife sharpening tools? Handheld sharpening devices? I want to spend as little as possible
>go to Wegmans after they get rated #1 on customer service in the whole country
>they give you cake
>go to Wegmans on the 100 anniversary of the birth of their founder
>they give you cake
Are other supermarkets even trying?
I'm making spaghetti but I only have Ragu for sauce. What can I put in it to make it taste less like overly-sweetened shit?
Is organic food a meme or is it really better?