My grandmother has just got out of the hosputsl ,the doctors told her she needs to cut down on her salt.
I have to stay with her for a while until she is feeling better
She loves chili what is a good low sodium recipe
I'd just use my go-to recipe but cut back on the sodium rich ingredients.
Cooking without salt is difficult, but chili is pretty flavorful otherwise.
(There's no good answer. Cutting out salt means eating bland food. Getting old sucks, and then we die.)
Honestly, as long as it's not in a can, you should be fine. Use dried beans, not canned.
The salt we add to food ourselves is minor compared to how much we get from junk food and canned foods.
>>7779008
Just make it without any salt, dumbass.
Bruhs........
This so good
>>7778993
That's not Arnold Palmer...
>>7779041
And it's not a Green Tea with Ginseng and Honey
Arizona really does make the best non-carbonated beverages.
looking for some good advice or alternatives to cooking fries
deep fat fryer broke, and I really want to eat my steak but I like a potato filler with it
not really sure if I want to waste so much oil filling up a pot to try fry it that way, anyone got any tips?
maybe something closer to a chip in shape but with the chewiness of a fry and frying it in a small amount of oil in a pan?
anyone got any good suggestions, any would be appreciated and bonus for videos, I'm a pretty bad cook and the tutorials help.
You can bake them. Just google baked french fries.
Cut them the same way, coat them in oil, lay them on a tin foil covered baking sheet, and throw them in the oven.
It's kinda interesting. I've been studying how to make good fries in the oven for a long time and I've hit so many dead ends and uncovered so many interesting new questions.
Obviously Russet potatoes contain a lot of moisture. Crowd them or let them sit on their own in the oven too long and they'll just steam, resulting in a gross soggy product. If you don't soak or at least rinse some of the starch out, they brown too quickly.
The main factor I've discovered in making at least somewhat crispy oven fries is to cook them at two different temperatures. I think what this does is it allows to the fries to let off steam while you wait for the oven to heat back up. I still can't get it right every time.
Godspeed OP
>>7778774
You don't waste oil because you're supposed to re-use it.
What's the best way to reheat leftover fast food?
>>7778722
Throw it away and go buy more.
>>7778722
Give it a dip in some hot oil? Fries are usually garbage leftovers though.
Eat them cold trying to reheat them makes the food even more inedible the best you can ever do is 10 seconds in the microwave just to take the chill off
why is this stuff so effing good? it's like swiss, but different.
Didn't we just have this thread? And then some guy from a slave state got butthurt and started telling everyone to go to /pol/
>turning Jarlsberg into a meme
Have you no shame, /ck/?
jarlsberg is fancy cheese for poor people
get better taste
What's your favorite cheese to have on bread? No toasting allowed.
What kind of cheese doesn't go with bread? Seems kind of redundant.
I love Époisses, but since I can't have that every day I've lately been enjoying some aged cheddars and some Manchego. Pretty much any decent soft goat or blue will also disappear around me.
Whatever they put inside a 'go 'za
>>7778670
Kraft singles. Fuck all you pretentious faggots.
What do you eat when ur too lazy to cook, /ck/?
>>7778641
mcdonalds because its right down the street.
nothing
Leftovers, or canned fish with bread/crackers, or frozen leftovers, or fresh produce and deli meats with bread and condiments, and if wore comes to worse, instant ramen or canned chili.
whats your favorite dip? homemade or store bought?
Seven layer dip, absolutely has to be (semi)homemade. Something about pasteurizing salsa destroys its flavor, so store bought dip is right out.
If I have to go with a store bought dip, either the green chile sour cream dip or a smoked gouda dip
I don't make dips often, but probably hummus, or refried beans with a bunch of fresh chili peppers added.
If the avocados are in season you obviously can't go wrong with guacamole.
There's plenty of other things I like, but there's a fine line between dips and spreads, and to my taste, overall, spreads > dips
>>7778611
lays french onion dip.
I'm a bulk cooker and I try to cook new things every week. This week I'm making feijoada for my meat accompaniment. It looks like the traditional feijoada meat is ham hocks. What would you replace it with if you wanted to go with a better cut?
I would go with the ham hocks
You want a gnarly tough salty cut with a fair amount of connective tissue
More expensive doesn't necessarily mean better, if you feel an irresistible urge to spend money, buy some iberico de bellota hocks on the internet for $1000 and waste them on your bean stew
I wish I knew what feijoada was. I'm actually too lazy to spend 3 seconds googling it
also, ham hocks have a crazy amount of flavor and using a better cut might not get you a better dish
I'd probably do beef shanks or ox tail instead.
Who /wholefoods/ here?
No one, fuck off.
>>7778528
first post best post
>asparagus water
>>7778526
whole foods a shit
>he doesn't shop at central market
Ok guys, I forgot to drink my coffee today and now I am getting a headache.
I need just enough caffeine to keep it at bay but not enough to keep me up all night.
Will a cup of black tea cut it?
What do you guys do in my position?
Acquire a worthwhile addiction or stop complaining about it.
>>7778455
>addiction
What is wrong with Australians? I'm visiting Adelaide on business and the wine here is the worst kind of filth.
>>7778436
Try yellow tail, is decent.
>thinking the wine is the worst thing about australia
'Straya power hour just began. Stick around and see what kind of a shithole they turn everything into when left unchecked.
is being a traveling cheapskate a profitable venture?
>>7779024
still an hour until school's out
This is my first time doing cured egg yolks and I was hoping for some guidance. These yolks are on day 9 in a 60/40 salt/sugar cure. I'm not sure on how to tell when they are ready to move to drying.
The eggs are very slightly springy if I squeeze them, like if you left some gummy bears in the freezer for an hour. if I brush away the salt/sugar, the yolks are a little sticky.
One of the people in the last /ck/ challenge did salt cured egg yolks in less than a week and they looked like they came out perfect.
Pardon my ignorance, what does one do with cured egg yokes?
What's the best thing to get drunk on and also eat when your badly hungover? I'm thinking of getting some waffle house to go and then some 40s of Mickey's malt liqour. Waffle House makes some great burgers
sausage grit bowl and coffee. add bourbon to coffee. great way to start off the hellish cycle of life.
>>7778294
Tfw no dumpster dwelling gf
A big, greasy breakfast.
ITT: proof that America absolutely dominates the beer world
>muh German purity law
More like Sharia law amirite? I don't think pork is even legal in Europe anymore
>reddit: the beer
>>7778148
America is where culture goes to die
>>7778160
>>7778170
You yuropoors are so salty you should open a pretzel factory
