Got a crockpot as a gift, explain this magical device to me.
Is it true that you leave raw ingredients and cone back to finished meals?
Yeah she's hot like a twelve year old. Gets the job done eventually. You gotta fill her up (mine is Betty) with all your stuff at one time, then pour your chicken stock or vegetable soup or whatever on top of it, and let it sit for about 5 hours until the meat isn't rawed.
Bought a can of calamari today (>inb4 should have bought fresh, they didn't have any). Never made it before. Was going to deep fry it and dip it in saus. Is it pretty straight forward?
Hey bros, its time for some chili. Simmering as we speak, so I'll go ahead and upload muh steps. Be forewarned, I have never done this before and I hope to fail to meet any and all expectations. It probably also tastes terrible. Niggers tongue my anus.
Get your spices together. We're going to use onion powder, salt and pepper, cumin, oregano, smoked paprika, cayenne powder, sriracha powder, your favorite hot sauce (black rose is the bomb diggity) basil, and olive oil.
We've also got chicken breast, some mix of onions (I used red and green) and red and green peppers diced up, as well as chili sauce. Any brand will do, its mostly for volume when simmering. The sauce is also optional.
I lied. When I said chicken breast I meant chicken broth. Obviously we're using ground beef. Personally I prefer 80-20, and have a little over 1lb of it here.
Best cooking show coming through. Excuse me, bitches.
anything with Alton Brown sucks
When you waste food, you make farmers cry.
Stop making farmers cry.
Where the fuck can I buy msg in USA? Every supermarket I've looked in doesn't sell it anymore because of crybabies making shit up
Hey ck, I want to make rainbow pasta but can't figure out how to flavor it without compromising the color. If I'm not using sauce, my go to dressing is a little bit of flavored olive oil and some spices, but the color of the oil will mess up the color of the noodles. Any ideas? Pic related, the end result of the instructions I found, served with nothing on it whatsoever.
Hey, that might work. I wonder if it would still taste as good with a lighter olive oil. I usually keep the stronger stuff around because I like the extra flavor, but for this it might be okay.
I live near a college town and sometimes think up restaurants in my free time for fun.
The most recent is a bar and bbq joint called "Ribs for Your Pleasure" that, along with the usual bbq joint stuff, has alabama white sauce.
An older one was The Left Nut, a bakery.
And Mille-Feuille, another bakery on the other side of town where the rich kids who didn't need scholarships to afford school and didn't need school to get a 90k starting job hang out.
This looks horrible /ck/ how can I fix it up its chicken thighs and le please help I need it for tomorrow ;^;
Three green, yellow and red stuffed bell peppers in a row like a traffic light.
Green is mild (0 stars), yellow is medium (2 stars), and red is so hot that most people can't finish it.
The plate is on the house if the guest can finish the red one by themselves.
Capsaicin, while able to cause an unbearable spiciness when eaten, takes time to have an affect on your body. Someone could very well just chug the red pepper and suffer the consequences later. You would need some kind of gimmick, like after someone has finished the red pepper, place an ice cold glass of milk in front of them and start a timer. If they can last X amount of minutes without needing the milk THEN we can say they 'won'.
>go to food joint
>they have one of these
l don't like alcohol but I'll eat anything. Why?
what eat now /ck/?
saba inari start
I'm at the hipster coffee shop!
Order a dehydrated milk, biscotti crusted, upside down mocha-frapa-espresso-chino
When they tell you they've never heard of it..
Put on your sunglasses.
And say, "It's pretty underground, that doesn't surprise me.", and just walk out.
I hate this.
Is it my fault or all burgers do this shit?