I got a blender for Christmas.
What are some of your favourite smoothie/shake recipes?
I'm snowed/iced in at the moment but I've got
Sliced strawberries (maybe about 2 cups of each)
Vanilla Ice Cream
Yogurt (probably 3 cups or so of that)
Your suggestions don't have to include these but if you can think of something to make in a blender using these ingredients it'd be neat.
Aside from that, blender ideas! Go!
Nice might mango esque smoothie:
1/2 cup of pineapple chunks
1 cup of mango chunks
Half a banana
I/2 cup of OJ
1/4 cup of apple juice
2 tbsp of sugar.
Lil bit of lemon if u want it ;)
And that's it, just blend it all and maybe use the liquify setting on your blender. It comes out super creamy without any dairy, and if your blender gets a lil caught, push the chunks toward the bottom. Good luck, I love you an respect you as a man ;) ;*
Going here in about 30 mintues. What should I get? I usually get the admirals feast but want to try something else.
I'm from metro Detroit so I don't eat there. It is exclusively for blacks. Every Dead Lobster restaurant around Detroit and its suburbs is only filled with black people. Even in white neighborhoods.
How does /ck do lunch?
do you guys make your lunch the night before, just use lefotvers, or make a big bulk at the beginning of the week for lunch?
Do you plan out your meals or just go with the flow?
I'm not a communist so I don't make my chow the night prior nor do I enslave myself to predetermined menus by plotting my meal plans in advance.
I love freedom of spontaneous choice. Last night or last week I may have had a hankering for tuna salad but at this very moment when I'm ready to dig in, I might want a greasy cheeseburger.
Pre-planning lunches may seem like an orderly behavior but it puts restrictions on your tastes and disallows you thorough enjoyment of a meal.
but doesn't that end up costing more money when you have to go get a cheeseburger at that second, rather than already having a tuna salad that you made at home ready for you? or is the price difference not that noticeable?
was this your experience too? from bottom to top:
muh first culinary experience babby tier - Italian food, Chinese food, Japanese food
snack tier - french food, spanish food, american fast food
mid tier - swedish, norwegian, korean
high tier - Icelandic cuisine
connoisseur tier - Cambodian, Indonesian
absolute primacy aka "God" tier - English food (pic. related)
Anyone know this type of food? It called "Tört paszuly" and origin in Transylvania.
It's mashed white beans (similar bit to Hummus) and served with fried onion-sausage-paprika
I saw the first pic when you just had posted it and wondered where's the beans in there. So it's the mashed beans from second pic served with the fried sausage mix on top? Never heard of it but I'm actually thinking about making something like that now, I love mushy beans heh.
>still speaking Hungarian almost a century after you were relocated
Keep lying to yourself about still being in Hungary, you silly bozgor, being moved to Romania is the best thing that's happened to your ancestors.
I bought a bunch of short ribs. What should I do with them
Steak and eggs for breakfast before a day >>>/out/.
Life is good.
I love ketchup. I eat almost everything with it. Pizza, venison, rabbit, squirrel, chicken, turkey, pork, steak. You name it, I've got ketchup.
It's the 21st century; people have switched to using banana sauce now.
You should try this book. I found it at Kohl's.
I've bought some pic related from Lidl.
Did I fuck up? What would you do with it?
Braise it with a little butter, a cubed onion or shallots, 2-3 cloves and laurel, pepper, salt. It's a little tougher compared to pork, so I'd give it an extra 15-20 minutes time. Add mushrooms for the last 15 mins, preferably chanterelle and/or boletus but pretty much anything goes. Also a dash of wine and a little cream maybe. Serve with fettucine or equivalent egg noodles.
All hail to the new king of /ck/: Dennis!
Thanks anon for posting this.
Although I can't understand what he's saying, his work looks very professional and delicious!
One of his greatest works: Cucumber with ham and onions:
Anyone else like grilling out in the winter?
Yup. Just have to make sure you have a good windbreak. At least if you use a weber kettle grill like I do. Cold wind will tank your heat.
Not that it's been that bad here in Ohio. I didn't even get out the winter coat until last night.
Okay, so I got a pound of bierkäse (or weisslacker) for Christmas because I fucking love cheese and my family knows it.
I'd never sampled it before, so I opened it up, sliced a bit of it off, put it on a cracker and... found out that this is not a cheese to be eaten that way. Far too strong.
Trouble is, now I have no idea what to do with it. I have little to no experience with stinky cheeses and I cannot come up with any prep ideas just from its taste.
Any ideas, /ck/?
What lentil soup recipe does /ck/ use? Recently I tried one (don't remember the source) but it wasn't good.
this is my quick and dirty recipe
carrots, celery, and onion going in a bit of olive oil. Add a can of pick related and a cup of lentils. salt to taste.
Is there any way I could take Ramen and a mcchicken together btw third time I've ever came here
Pic not related
I need advice on cooking mozarella sticks. I made some (pic related), but they look like shit, although the taste is ok.
How do I make them look better? Should I use finer bread crumbs (I used pretty big ones here)? Should I leave more space between them when deep frying? (They were packed in a tiny pot, and stuck together)
With the internet, theres no point in ever guessing for a recipe. Just watch 3 or 4 video recipes for mozerella sticks, cook them following the recipe exactly for the best one, cook them a few more times, combine the knowledge from the other video and add in any personal taste adjustments
You should tell us what you did, step by step, so it's easier to see what went wrong.
From what I can see though, it looks like they just failed to retain their shape so I'd recommend keeping the cheese cold for as long as possible before frying, maybe putting them in the fridge to chill again after you've formed them, and maybe trying a higher temperature for frying.