Why do elitist queers think liking disgusting foods is something to brag about?
I picked up a bottle of this today. I haven't yet had it because I have only recently decided I feel like spending $11 on a bottle of beer.
I've always read you should let it age. Is that necessary? Because I'm impatient. How much do I miss if I just drink it in the next couple of days?
Thank you for your advice.
I personally don't have any experience with beers like that but I think you should go ahead and drink it. Get some first impressions and then buy a few more. Let them age and then try them at different points in the process. If you're really interested, take notes on each tasting and form an opinion that way
Honestly, this makes sense, and I should have just thought of it on my own. If I don't drink it fresh, I'll have no way of gauging it aged, so it's not worth the wait.
Unless someone can tell me that it just hits a whole new tier of amazing.
How do I make good tendies? I know I use buttermilk for the batter but what should I use for breading and seasoning?
thoughts on this?
i like it
also the bacon fries are good.
I smell something good, /ck/.
What are you cooking right now?
Rice cakes stir-fried in sweet soy sauce with mushrooms, carrots, bell pepper, onion, garlic and spinach. After I saw this thread, I started to take some pics. This is the final thing. Sorry if the pic isn't very good or if the food looks bad. It had a great smell and tasted really rather nice.
why does this make everything better?
this is where i punch you in the face
seriously talk to me like that in public
i think im a nice guy most times but just say that shit to me one time to my face in the real world
talk to me about how i have shit taste in tomato sauces and literally we will see what happens
Not that guy, and i'm usually the last guy who tries to act like a food snob, but Frank's really is pretty shit-tier hot sauce.
You taste so much vinegar that you can't even enjoy the heat.
Get some Texas Pete or Cholula.
has anyone had one of them dollar sliders
i had spicy beef and was p nice
i think im gonna go today and get a burrito
Hi, /ck/. I'm literally retarded when it comes to cooking. I want to season some raw ground beef in preparation for stuffing it into some jalapeños. I know fuck all about cooking and don't know what I should season this shit with or what else to toss in with the ground beef so that the peppers don't end up as just boring "jalapeños with some seasoned beef inside". Suggestions? I can't use cheese, unfortunately.
Really all you need is salt and pepper. Cumin and paprika would probably be nice too but honestly I don't see that as required.
Next time use pork sausage meat instead of ground beef. If your market doesn't sell it in bulk just buy a pack of italian sausages (or pork breakfast sausage) and remove the meat from the casing.
That sounds good. I think I'll try that, first.
I had some ground beef left over from when I bought a bunch of ingredients and my friend made us some meat loaf. Shit was delicious.
I'll try this some time, too, minus the frying. I'm mostly interested in the jalapeños because they're supposed to be good at banishing this fucking yeast from my kidneys. Shit's painful.
Can you make all the same recipes from a slow-cooker in a pressure cooker? Can you convert the cooking times, etc...
In theorie you could but in practice to get the same quality no you can not. It al has to do with the unfolding of proteins inside the meat. Doing it to fast will cause the strings of protein to rip, it will still be tender but it won't be able to keep as much moist making it dry. Slow cooking has a right in it's own and pressure cooking is just the lazy mans version.
>Can you make all the same recipes from a slow-cooker in a pressure cooker? Can you convert the cooking times, etc...
Yes. There is no exact conversion, but roughly speaking:
A pressure set at 15 psi cooker takes approx 1/3 the time compared to a traditional braise (simmering on the stove or in the oven). So if you had a stew recipe that said to simmer it for 3 hours then it would take about 1 hour in the pressure cooker.
A slow cooker on "low" takes roughly...
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Ok /ck/, I think I want to bake something sweet yet not too sweet for New Year's Eve, and I've never tried making brioche. Give me your culinary knowledge, how do I into brioche?
You'd better start soon, all the enrichment makes it harder for the yeast to work, so it takes a long time to rise. If you don't have a mixer it's gonna be a bit of a ballache kneading too.
How The Fudge (im on /ck/) did this happen? Pic related
who /TeaConnoisseur/ here?
Anybody here ever made sambals or other hot sauces?
I wanna make a very hot sauce for a friend of mine. Planning on using habaneros, rawits, scotch bonnets, jalapenos and chillies.
Can I also add some roasted fenegriek and cardemon?
>Can I also add some roasted fenegriek and cardemon?
Makes it more harissa flavored, and in my opinion limits the uses to enjoy it with every kind of meal.
Keep it simple and let the chilies be the stars.
I have and they've always turned out great. Here's a good cookbook for you, it's a base and has some history in it.
The Habanero Cookbook by Dave DeWitt and Nancy Gerlach
Hello, I have had nice holiday and it will last 10 days still. I bet all you guys missed me but 7.1.16 I promise post more finnish school food pics. But before that I tell you nice easy recipe What I did today!
Cut (christmas) ham, paprika and onion. Fry them on pan while you boil spaghetti. Mix those all and add cooking cream and seasonings, I added only pepper.
Thank you and we see on January:3
if you cook something, can you cook it again?