Archived threads in /ck/ - Food & Cooking - 1119. page
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I want a grilled cheese sandwich but my oven is broken. What the fuck do i use?
>>7045091
A pan
>>7045091
A pan.
>>7045091
A pan
or put something heat-conductive over your toaster and put it on said heat sensitive thing
/ck/ do you have any recipes for a good parsnip dessert? [spoiler]My school has one on its menu and its absolutly horrable , so i wanted to improve on it or possible change it[/spoiler]
Parsnips aren't dessert you silly goose
Parsnip icecream might be good.
http://blog.ideasinfood.com/ideas_in_food/2006/06/parsnip_ice_cre_1.html
>>7045295
>recipes
>good
>parsnip dessert
Pick any two, but not all three.
Does /ck/ like tinned fish?
I fucking love it but most people don't buy any where I live so I feel embarrassed about wanting to eat it as much as I do.
There is almost no better snack to me than a tin of sardines in oil.
sometimes i whip up a quick pasta dish that includes tinned clams as a main ingredient. It's pretty good.
Other than that I don't eat tinned fish.
Buy it at a gas station.
Those guys are more jaded than people who work in actual, physical, pornography shops.
>>7044971
You dont have self serve where you are?
Just made this for the first time, it's amazing:
1/2 cup chicken stock
1 cup milk
1/2 tsp black pepper
1/2 tsp chipotle powder
2 tsp Garlic powder
2 tsp Mustard Powder
1 tsp Worcestershire Sauce
8 ounces Velveeta
3 cups shredded cheddar
1 cup shredded swiss
Slowly heat liquids, add seasonings and stir in the cheese
Eat with french bread
>>7044966
Yep, cheese sauce is delicious. Thanks for stopping by.
I suggest adding some delicious Knorr® Chicken Stock Pot™
>>7044966
Not like this, please
every fucking time i cook rice i end up with this shit
and it's always a pain to clean, you basically have to scrub like hell and then chip the leftover rice off the corners with your fingernails
is there a way to stop this happening? or at least make it easier to clean?
>>7044770
Rinse it a couple times to get rid of starch and broken rice pieces.
Just bring it to a boil, add the rice and then set your stove to the lowest setting or turn it off.
When the water just starts to simmer, turn it all the way down and don't take off the lid for at least 15 minutes.
Then fluff it, put the lid back on, and let the rice absorb whatever liquid is still in the pot.
I'm not sure what your picture is supposed to be (burnt rice, I assume), but cooking it low and letting it steam wont make clean up an issue.
>>7044770
remove rice, turn on low heat, rice will scorch, now you have scorched rice to make rice soup with or tea with. It comes right off the pan.
Can I make a dinner out of pepperoni sticks? I have a bunch of them but I had to throw out a lot of one package because I just don't have many opportunities to snack. Would they work as a substitute in some sausage-related receipe, or would they get all fucked up in the oven?
They're already cured/processed.
Don't fuck with them.
They should keep for a long time if you don't store them uncovered, on a plate, in the middle of your counter.
Just eat one or two, here and there; you'll regret trying to make them into a meal.
>>7044665
>a long time
Box says they keep for four days and I've got a couple pounds of it.
>>7044669
best by date. As long as they are cured properly they will keep for a long time if kept away from moisture.
time to get down in the kitchen.
4 3/4 lbs pork loin.
http://m.wholefoodsmarket.com/recipe/five-spice-pork-tenderloin-hoisin-sauce
Here's the recipe I shall be using.
>>7044633
What does half boneless mean? Is half the bone still in there? Why?
Adding Serrano and bayleaf
Well lads, what are we making tonight?
>>7044460
Was about to say spaghetti, but upon close inspection I have no idea. Meatballs on a stick?
>>7044460
We making some indian meats on a stick boys.
Beautiful.
>>7044460
Lets mix it. I remember as a kid I was over at my grandpa's and there was a ladder leading up to the roof. I would climb it but every time I got to the top he would kick me in the face and I would fall down.
What are your favorite sandwiches? Bonus points for not using meat.
Pic related.
>>7044410
cheese and pickles.
>there are people on /ck/ who don't live near or have never had a zinger stacker
>>7044363
i had kfc the other week:
>the chips were well undercooked
>i didn't get what i ordered
>and the "cool" drink was warm
pity it was on a long drive or i would've glove slapped and demanded satisfaction. but what i really learned is never a-fucking-gain.
>living near a sandwich
Anyway, the Famous Bowl is literally the only thing worth ordering at KFC.
why is KFC in other countries besides the US so based?
>tfw no Chizza
why is native american food not a "thing"
you'd think all these food industry hippies would be all for trying to revive a dead cuisine
>>7044299
Is it a cuisine? Didn't they just eat a bunch of plain staple foods and meat cooked over a fire? How do you revive that?
>>7044310
Hipsters will find a way. They always do.
Because native americans don't even eat native american food, they only ate it because that's all that was available to them. And it was basically just meat with very few fruits and vegetables.
Also nowadays your average "native american" is a whitewashed piece of trailer trash who couldn't cook their way outside of a paper bag.
I must be retarded because I can't figure out how to make this work. I mean, obviously it tastes like cucumber and tomatoes and lemon juice and parsley, but is that all it's supposed to taste like? Should I be putting a buttload of salt on it?
lemon juice, salt, pepper, garlic, mint, olive oil
some feta would be pretty good in there too
>>7044239
You should probably put some salt if you haven't already. Just as a rule of thumb, you should basically put a bit of salt on everything.
>>7044244
>some feta
>subtly transforming it into a greek salad
Whenever I have an exceptionally good cappuccino, it is ready to drink immediately after serving. Like I can gulp it and it is hot, but not too hot to burn. It is the perfect temperature.
When I have a shitty cappuccino from starbucks or other chain, it is too hot to even sip safely immediately.
What's the deal? How would an experienced (and real) barista explain this?
Starbucks is busy as fuck when you're there, because you go to Starbucks at the same time all the other office workers do.
Independent coffee shops get less business, and spend the time making pretty foam hearts, allowing your coffee to cool down to the exact temperature for consumption.
>>7044198
This is not correct, and you just made that up. It takes actual "baristas" or whatever they call themselves just as long if not less time to make one than starbucks baristas, and they wait no time at all before giving me the drink. Nor does "making the heart" take any time when you know specifically how to pour the milk.
It has something to do with heating the milk to a lower temperature I think, but I'm not sure.
>>7044220
Starbucks doesn't serve real cappuccino. When you order one, they're giving you a latte with less milk, and the same amount of foam.
Cappuccino is mostly foam, so there's less hot milk overall in the mixture to increase the temperature.
My mother brought over a package of pre-made store bought cinnamon rolls a few days ago, and while they taste fine and have enough icing/cinnamon chunks, they're very VERY dry. Is there a way to transform it into something more palpable?
>>7044158
sprinkle a bit of water over a bun, stick it in the microwave with a microwave safe cover over the bun and nuke it for a minute. the steam created will help moisten it
for some reason a quick microwaving (like 10-20 seconds) will make old pasties soft and moist again.
seems counter-intuitive, i know. but it works.
>>7044166
this'll work, but destroy the icing. not worth it imo.
http://www.dailymail.co.uk/femail/food/article-3218201/X-Men-s-Michael-Fassbender-play-Marco-Pierre-White-Ridley-Scott-s-biopic-legendary-three-Michelin-starred-chef.html
The Knorr® Chicken Stock Pot™ man is getting the biopic treatment
What do you think about this, cu/ck/s? Will you go to see it?
>>7044118
Opening night.
I absolutely love his carbonara recipe
Just like him, I LOVE to use Knorr® Chicken Stock Pot™ in my carbonara
Why use Knorr® Chicken Stock Pot™ you ask? Because it makes your pastas taste better. You should try it.
If it's good enough for Marco-Pierre White, it's good enough for me
Buy Knorr® Chicken Stock Pot™
It's incredibly hypocritical to make fun of a fantastic chef who shills for one company to make money, when all the other chefs you worship literally sell themselves to make money. Hello, pot, meet kettle. Everyone has to make a buck.
