>I'm giving you 24 hours to fly to New York and 15 thousand dollars to spend on food. You can spend as much or as little of it as you want but you have to finish your plate. Every time.
What would you eat?
Is the Carthay circle a good restaurant?
Nope, at least from my experience.
I paid $83 before tip for a meal and there was nothing that I can say stood out. It was okay at best. And the service sucked.
I had the "signature" fried biscuits to start and they came to me cold. When I asked the waiter said that's how they're supposed to be. Still tasty, but damn I paid $12 for that!
Then the lamb shank. It was good but nothing special. And I paid an extra $8 for brussels sprouts that were meh.
Finished with the toffee pudding because candied jalapenos sounded cool. They were...
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>tfw eating delicious chickpeas, broth, olive oil, balsamic vinegar, salt, and pepper, with chickpeas that were dry 45 minutes ago and a fraction of the cost of canned.
Why haven't you joined pressure cooker master race yet?
Hey co/ck/s, I'm going to be in Manchester next week and was wanting to know if anyone has any recommendations. I'm going for a week so any lunch and dinner spots you know of would be great, and maybe a couple decent pubs if you know of them.
What do people generally make for lunch? I need some ideas for lunch.
Today i had a salad consisting of lettuce, a whole tomato, jalapeno, shredded cheddar, diced chicken and a dressing made from honey garlic/chipotle mayo. I also had a naan panini with turkey and provolone.
i just burned my hand cooking in the most incredibly stupid way
there's a locking mechanism on mt pressure pot that engages when it reaches a certain pressure so you can't open it
i pushed it down (with my sleeve covering my hand to protect it) FOR NO REASON AT ALL
it did not protect it
>everytime i cook, the oil in the pan slides to the side instead of staying coated evenly
>this happens with all pans and all oil, even brand new pans
Why the fuck does the oil keep sliding to the slides? It doesnt stay in the center where the food is.
If I eat white/brown rice, chicken breast, carrots, and broccoli for a month, what nutrients would I be deficient in?
smoked meat sandwich
Why are burgers so tasty and yet hated by "muh healthy" people?
What's the secret to making perfectly creamy cheese sauce for mac and cheese?
I usually start with a roux then add cream and seasonings and thicken it. Then I add all my cheese slowly to let it melt. The sauce tastes pretty good but it always comes out kind of chunky and greasy.
What's the secret to perfect sauce??
What goes best with white rice?
Jasimine rice, White rice, or Brown rice? Discuss
Im a simple white rice man myself, ain't nuthin wrong with that
Can anyone identify what the fuck these beef cuts are? This is two pieces. Found them in the bottom of my freezer and I have no idea what it is.
Overnight using vinegar? Will this loosen up the meat without leaving too much after-taste? I'd prefer to do a 24 hour vinegar marinade then rinse and grill with a korean bbq sauce.
Is vinegar overall a decent mardine? Tips? Ideas?