Hey /ck/, I went backpacking in SEA recently and noticed that a lot of areas will include rice as a mandatory side with fast food, especially in the Philippines. What are some weird stuff people do with food in your country?
>"Yeah, I'm a pretty serious cook"
>measures by volume
Video Review: https://www.youtube.com/watch?v=7Ks3t2C4MVM
Is there a way to make tofu tasty /ck/?
soft is always kind of gross unless you make something and pretend it's scrambled eggs
the firmer stuff is delicious fried with broccoli, onions, garlic, carrots, bean sprouts, or whatever you like..
and add some soy sauce and ginger or something.. tofu can be quite nice
First of all I'd like to say that I think eating snails is disgusting
But since I know people do it, and some of you wanna be fancy fucks here surely do, does anybody ever just eat snails from their yard?
Pork is superior to beef and ostrich
Whats the best way to cook Penne Pasta?
I've seen restaurants do some kind of frying thing, and most times I've just seen it salted and boiled like usual.
I'm doing a simple Marinara-Feta chicken pasta with it, if that matters.
All thats on there is the boiling instructions, and some gay white-wine-zombie-mom Parmesan Chicken recipe
Are there any secrets to efficiently removing thyme leaves? It's great I'd there is a long single branch, but many thymes they fork into many smaller branches and its laborious to harvest.
Is this one of those things that is just a labor of love or is there a better way?
If you grow your own and prune it properly, can you avoid the smaller branches?
Motherfuck, just did like 16 stalks of this for my stew.
Top few leaves snaps off easy, just use that.
The rest of the stalk you can grab at the non-root end and just pull with thumb and forefinger to remove most of them.
My thyme is growing like a motherfucker, in spite of the cold weather. Nothing can stop this shit. It's nearly overtaken the rosemary I planted in the same pot; the sage never stood a chance. It's spilling over the edges and cascading down to the porch. I don't even know what to do with all this fucking thyme.
>a pit rat gummeye candeye
>a pit rat, gummeye candeeeeeye
My family got chickens a few months back, and now they started bringing me eggs. Are these eggs safe to use in recipes that require raw eggs? Are there any precautions I should take?
The shit that storebought eggs go through is supposed to make them safer right? Sorry if I sound like a retard, I was very sheltered growing up.
The shit corporate eggs have to go through to be cleaned is because of the massive amounts of animal abuse and downright terrifying living conditions the chickens are in.
I'm guessing your family aren't psychopaths that are abusing their animals, so they should be fine with a quick rinse with lukewarm water.
don't think it matters. I believe america takes more precautions with eggs than europe, and europeans don't get sick from eggs. raw eggs are still raw eggs, and you should always be cautious about that. An extra thing to pay attention to is to make sure the eggs are not fertillized. It would not be fun to open an eggs and find a partially developed embryo inside.
what do you think of the mighty sailor ainsley?
Grew up in the UK so I had a life filled with Ainsley before he was a meme, I've always had a bit of a crush on him
He's so jolly and flamboyant, you need to have no soul in order to dislike the man
Hey /ck/ Does anyone have any good recipes/tips for Chicken leg quarters
Rip the skin off, cut it into small strips and put it in a small pan over a low heat. Move them around occasionally until they're all crispy, drain and salt them.
As an added bonus, you'll be left with some chicken oil which is great for stir fries.
I have so much of this stuff, idk what to do with it. What would you do with konnyaku (konjack)?
Alright cu/ck/s, I've got a dozen regular old supermarket eggs (egglands best i think) with a best by date marked January 1. Are these salvageable as hard boiled? I know they say you should prefer to boil older eggs so they peel easier but I'm not sure this is what they have in mind. Is this way too out of date and risking danger? Should I crack one open and give it the smell test? Just throw them out, or at someone's house? wat do
What's your cooking level?