When the fuck did Frosties get this small?
>>7091489
when you bought it and let the marketers know you'll buy whatever they offer
>>7091489
why do you need to have a bucket of sweetened fat?
dairy is expensive
How'd I do cu/ck/s?
>>7091445
>olives
0/10
4/10
>Pepperoni on the crust
>Pepperoni on the pizza
Looks ok otherwise
>>7091472
Where do you put the pepperoni then?
For those who've had both, which do you prefer: M&Ms or Smarties?
>>7091387
m&m peanut > smarties > m&m
>>7091391
im allergic to peanuts.
Nothing pleases like Maltesers.
Source: I'm Maltese.
Hello ladies!
I told everyone I'm doing the bird for Thanksgiving this year. This will be my first time doing so, and genius that I am, decided to order a goose. Apparently, these things are difficult to roast. Google gives me conflicting reports. Any advice /ck/ can give me so that this thing isn't a complete disaster?
I was thinking of brining it first and going with a creole style stuffing with cornbread and andouille. Any flaws there?
>>7091308
>brining a roasting goose
:/
![I-Have-No-Idea-What-Im-Doing-Dog-02[1].jpg](https://i.imgur.com/Lysqegr.jpg "I-Have-No-Idea-What-Im-Doing-Dog-02[1]")
>>7091325
This is why I'm asking, dude! Nix the brining?
OP, the biggest thing to know when cooking geese is that they're VERY fatty birds. As previous anon says there's no sense in brining a goose because there is so much fat that the meat is going to be moist no matter what you do, no brining required. On the other hand, the fat is what makes roasting a goose a challenge - you need to be fairly aggressive about trimming the goose before roasting, be certain you're scoring the skin very well so most the fat can drain off during cooking, and you'll also need to keep the fat from burning in the oven.
I have three suggestions for you:
1. you should roast the goose on its own without doing anything fancy to/inside it - make the stuffing in a separate dish you can control exactly how much fat goes into it.
2. Make a sauce to accompany the goose meat that's tangy, acidic, and a little sweet - this will cut through an overwhelmingly fatty flavor (something citrus based, or with cherries or other tart fruit)
3. Beware that a goose does not yield very much meat after cooking (figure that a ten pound goose will give you two pounds of meat after cooking - that's about 8 'typical' servings, not feast portion sizes), so plan ahead incase you need to have a turkey/ham/beef ready to serve alongside your goose (or maybe save the goose until Christmas if it comes frozen).
hey /ck/ im having my parents to my apartment for thanksgiving this year and want to impress them
whats a classy wine to have with dinner?
Screaming Eagle Cab, this impresses the pleb
/thread
>>7091220
Get some Bolla pinot grigio, soave, or chianti, anon.
It's inexpensive, delicious, and doesn't suck ass like most U.S. wines.
>>7091220
The disappointment they feel for your failures in life cannot be masked by a nice bottle of wine. Dont even bother.
https://youtu.be/rYxAZj_4dXI
>that whisking
What a fucking whore
>>7091083
>pokes knives with finger
>touches hot pans
is she slow
>>7091083
>she will never whisk your eggs
I swear this chick is probably the biggest freak in the world. I bet she deep throats. I bet she does anal. I bet she sits on your face. I want to impregnate her
what's everyone drinking tonight?
2 Yuengling tall boys.
cheap red wine
I order my hamburger "dry with lettuce tomato". So just meat, lettuce and tomato? Yes motherfucker shit.
Maybe you should talk like a human being
>I order my hamburger "dry with lettuce tomato"
well no shit people ask you to explain
>>7090946
What's there to explain?
Join me as I whip up some pasta carbonara a la /ck/
Wheres the broccoli shitlord
This is a slightly modified family recipe so pls don't judge.
Salt and pepper some chuck generously.
Sear in batches. The chuck will act as a 'bacon' of sorts.
Food hacks thread
>put yogurt in freezer
>wait a few hours
>frozen yogurt
Post yours!
>>7090748
It's never the same. It's way too hard. frozen yoghurt is supposed to be like ice cream.
>>7090748
You should stir that every half hour so that there's less frost crystals OP. It will be much smoother.
It's like, wizardry, man
Hey what's up /ck/, I was wondering if you could help me out with this.
Does anyone of you know a recipe to elaborate Doritos chilli by chance?
I'm desperate looking for it but I couldn't find it.
Thanks in advance.
>>7090668
Elaborate how you want someone to elaborate a chip, maybe?
>>7090668
>elaborate Doritos chilli by chance
I do not follow.
I just made croissants for the first time using a recipe that took 6 hours total, and they came out nearly perfect. What the hell is the point of all those recipes that have you folding it for literally 3 days?
>>7090662
>made croissants for the first time
>I am a reasonable person for believing I am a good judge of perfection on the subject
>>7090662
they take 2 days to make well.
They are very hard to make well by hand
they require a steam oven to come out perfect.
you can make ok ones at home in your shitty oven
>came out nearly perfect
mfw
>>7090830
I mean I've eaten hundreds of them, I know what a good croissant entails.
I've never built a car, but I know your Lada sucks.
It's teatime, /ck/. Do you have a favorite kind, or brand? Tea bag or loose leaf? Hot or iced? Who #tea here?
Starwest Botanicals Gunpowder Green is my favorite right now.
>>7090605
I try different kinds all the time but just almost every kind of straight black tea is what I always go back to. Hot and unsweetened.
I like both bags and loose leaf but it depends. Bags are better when I wanna be lazy or I need to go to work or school (which are the main two times I drink tea). But its easier to find more diverse flavors in loose leaf form it seems. So when I wanna try new flavors I'll do that.
If I'm going out to eat, I'll usually get a sweetened ice tea.
What movie gives the best representation of the restaurant industry?
>>7090538
"The Wing or the Thigh"
>>7090538
Seven Pounds
>>7090538
7 years a wage
Why is Chicken more popular than Turkey?
Turkey is so much tastier it's not even funny.
chicken is better
>>7090501
Chickens were easier for people to raise and kill at home, so people got used to eating a lot of chicken. When modern intensive farming came around people chose what they always ate and kept turkeys for two days a year. Chickens lay more eggs than turkeys too.
> canada
> chicken breast $11/kg
> Turkey breast $31/kg
Nah m8
![podborka_64[1].jpg](https://i.imgur.com/fSFD3LY.jpg "podborka 64[1]")
