Can we just take a moment to appreciate the greatest cooking show ever made?
You know that guy that always bitches about Jack threads?
This is him.
He's trying to pull one of those xfiles conspiracies on us.
By spamming the very thing he hates, he hopes the mods will delete all future threads.
Tell me, was getting caught part of your master plan?
Just got one of these for christmas, and I'm looking for some cool ideas.
So far I've made Cascara (coffee cherry tea) soda, and n2o extracted iced tea.
The iced tea was awesome.
>6g silver needle
>350g filtered water
>combine in the siphon
>pop on the cap and charge with one n2o cartridge
>swirl and put in fridge for 2 hours
>let off the gas, and put the contents...
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i hope youve tried huffing the nitrous
use a balloon or else your lips will go blue
on its own its pretty underwhelming but it goes great with other drugs
you can make a lot of money selling balloons at raves and parties
Happy new year, /ck/
Remember to use ostrich meat instead of beef in 2016, as it's clearly superior.
What to you is the definitive pizza
Everyone in the movies has the pizza with the toppings, which do you think make the pizza
It seems to me that the pizza has pepperonis, mushroom, green peppers, black olives, white cheese
This. Trenton style tomato pie.
God, I wish we had more than pizza chains around here. It's fine, but I would love to try something like your picture at least once before I die. Even if just to find out it's "meme food."
Hey /ck/, when it comes to oven pizza, I've always been a Digiorno guy. Every time I go to the store for oven pizza I end up picking this brand. The pizza is always great, but I wanted to know what you guys think is better. What are the superior brands?
>when you finally cook the chicken breast and potatoes to perfection
>when you dip into that roasted red pepper hummus and savor the taste
good on ya anon, I'm happy my cooking has been going better instead of worse lately. It seems like the things I try all work out well, so I'm either getting better or learning to work within my means.
Got a craving for Chelsea buns. What's your favourite Chelsea bun recipe?
the calm before the storm
It's not terrible but not great either. I've only bought pre made guac one other time and it was a lot worse than this organic one. They are both way too puréed imo and not very fresh tasting. I put some of those onions and cilantro into it which made it a lil better.
Is this man the greatest chef to ever have lived?
Made some nice pizza and some garlic sos.
Who else goes on /ck/ only while they're eating? It makes me enjoy my food more, it's like watching the Food network while eating.
I fucked up dinner tonight.
I was trying to roast chicken thighs over vegetables.
I prepared some red onion, tomatoes, and small quartered carrots and coated them with balsamic vinegar, olive oil, and a little honey, with some whole garlic cloves and rosemary stalks in for aroma. I put some bone in skin on chicken thighs on top and roasted them for 45 minutes uncovered.
So much water came out of the thighs that the vegetables ended up more boiled than roasted, and the end result was a profound disappointment.
So, I went to Costco and I usually pick up the pecorino romano. However on a fated day, I found this quarter cut wheel of Curado Manchego. I know my PecorinoRom is sheeps milk cheese, and this is too, but I've never had Manchego before. What is a good application for this? Or should I age it for an extra 6 months to make it Viejo.
I looked at a few websites and none really says what is good to pair with other than wines.
It bothers me that Kirkland just kind of haphazardly slapped their logo on there and it runs over the nice red border.
Try making a grilled cheese. There's not a whole lot you can do with any particular cheese that differs from what you can do with some other cheese. Use it on burgers, or make burritos. Top an omelette with it.
>make a grilled cheese
I don't know what to say - hard cheeses don't really melt to make a decent sandwich. Have your ever fucking used a hard cheese on one? Otherwise I think you're taking out of your ass.
Manchego is probably my favourite cheese if it's good. Slice it up into triangles going vertically ~1cm thick, and have it with some toasted bread and a drizzle of olive oil.
It's got quite a strong flavour so not usually combined with anything in particular, but sometimes people put this sweet solidified jam-type thing on it called Membrillo. I don't like it personally, it's really sweet.
Where have these been all my life?
At the Big Lots where I found them?
Better than onion powder for sure and adds vegetables green color to my food stuffs.
>he doesn't refrigerate his butter
It's not necessary, has natural anti-microbials.
Who would want to... or even need to?
According to thr FDA:
>According to FDA spokesperson Tamara Ward, butter will last up to 10 days at room temperature before turning rancid. Rancid means that enzymes that are naturally present in milk begin to digest the fats in the butter, causing a sour flavor and aroma.
If it take you 10 days to...
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>He doesn't keep his salted butter at room temperature in a butter dish!