Couldn't find a QTDDTOT or FAQ and i am sure this gets asked quite a lot..
What are some examples of cheap meals that will provide all the required vitamins/carbs/fats/proteins? Looking for long term meals while i save money, does not have to taste great.
Je sui desole, my name is Le Jean.
I’m a 27 year old American Gourmet (Food fan for you etrangers). I cook french toast and quiche on my stove, and spend my days perfecting my art and make superior french wine. (Chateau, Bordeaux, Champagne)
I train with my baguette every day, this superior bread can cut clean through gourmands because it is baked over a thousand times, and is vastly superior to any other bread on earth. I earned my baguette license two years ago, and I have been getting better every day.
I speak french fluently, both Normandy and the...
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if you like black licorice please explain what about it you like
It's got that same kind of twang that root beer, sassafrass, horehound, etc. have. It's a love it or hate it thing. I find it delicious. I was the kid who everybody gave their black jellybeans to.
Bacon was half off, what are some non meme things to make with bacon? Preferably some kind of pasta
bacon wrapped asparagus.
bacon wrapped jalapenos filled with cream cheese.
bacon wrapped filet mignon
bacon wrapped chicken breast
bacon with pacakes
bacon with shrimp
bacon with eggs
bacon with french toast
bacon with regular toast
bacon bits on top of a baked potato
bacon bits on top of a salad
bacon bits on top of macaroni and cheese
just bacon by itself
Give me your best simple receipts. I have cooked rice and beans. What do i do with them. I fried chopped onions and mashed all together. Its edible but kinda dry and pitiful. What can be done? Only simple (i want to be lazy here) and not many ingredients.
>Give me your best simple receipts. I have cooked rice and beans. What do i do with them. I fried chopped onions and mashed all together. Its edible but kinda dry and pitiful. What can be done? Only simple (i want to be lazy here) and not many ingredients.
Did you season it at all did you even salt your rice?
-cook rice in chicken broth
-cook rice in coconut milk and bouillon
-salt peppers onions you can add peas or peppers I guess
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/ck/, what do you use in your omelette? What do you put in your filler?
Pic related, I just made this. My filler uses avocado, cheese, garlic and cooked salmon.
I don't usually eat enough eggs at one time to put a bunch of stuff inside, so usually they're just seasoned simply and frequently eaten in a sandwich with other ingredients.
Also beat your eggs fully next time. Those white spots are almost as off-putting as brown spots or crispy corners.
I love cheesesteaks, I love them more than any other food, I'm moving to Cali(LA County) from the East Coast with a friend and he says they're not very common there.
Anyone have any tips for making them at home?
I don't have much experience with cheesesteak, but I've tried recreating a bunch of regional type sandwiches at home and almost always the problem is the bread. If the sandwich requires a specific kind of bread and you can't buy it or bake it yourself, it just won't be the same sandwich.
You should stop going to fast food burger places and make your own homemade cheeseburgers /ck/
So I'm new to cooking as this will demonstrate but I need help. I was going to make Spanish beans and rice tonight and add beef to it. I got lean meat used for stewing but was told that was wrong. Is there a way I can prepare/salvage this meat for that use later tonight? I've not actually make a stew before so I hadn't planned on using it that way.
Hammocks are more traditional for for beans and rice for future reference. As for salvaging that stewing meat, I'd say go ahead and use it with the beans. Stewing meat are cheap cuts that can be tough unless cooked slowly. If I were you, I'd season then up with cumin, wrap them in foil and stick them in the oven at 200F for a few hours. Cooking low and slow will help get the meat tender, and hopefully when done you can just shred then up and toss them in your beans.
Frying the meat in the pan would just make the meat tough. Slow roasting is what you want. I'd say about 3 hours, remove the foil then another hour of roasting to help develop a light crust for additional flavor.
Friendly reminder that Guy Fieri is destined to become a tyrant-king of humankind and commit genocide on a scale never before seen.
Therefore we should discuss his restaurants and frozen food as to appease his fury.
Have any of you ever made blue cheese or any cheese at home? I just ordered a starter kit with calciumchloride, starter, rennet, pennicillium roqueforti and a bunch of plastic stuff for storage etc.
Now Im a bit confused as to what I need to do after I cut the cheese after having added the rennet. Do I just stir for a bit and then get the cheese curd out of the whey and put them in my container or do I put the whey in there as well?
Also maybe if someone has a video tutorial that would be greatly apreciated so I can see how it should look.
Ok thanks. I guess youre right about the videos, too. Lots of short documentaries about all kinds of cheese. Basically I can just do the exact same thing and scale it down to kitchen size, cant I?
Why did these have to be discontinued? Why can't we have a widely available hot chip?
Why whine about it when you can simply shake some cayenne (or other hot pepper of your choice) into a bag of other chips? Seems silly to complain when the solution is so goddamn simple.
Fiery Habanero Doritos is back .
Taste the same, but not as hot. Mainstream hot chips never sell well.
What local meme food should i try in Amsterdam?
Morning, /ck/. What are you drinking today?
I'm having a cup of longjing right now. Some months back a friend gave me a box, and it's pretty damn good, so I'm thinking of trying out other Chinese teas.
>sencha nakai-san (wazuka - uji)
I love longjing, it's the perfect tea for the harsh morning.
Nice, sencha shiruki here (uji too), we also have almost the same cups.
First time I'm drinking this and I used too many leaves so it's thick as fuck.
This channel is so fucking comfy
>wearing a costume
>annoying voice and way of speaking
>takes place out of a kitchen for show value even though it'd be easier for both the producers and the audience if it just took place in a kitchen
chefsteps is where it's at