Ever had well done peanuts?
Goes amazingly with rainins and banana. The flavour is very different to regular pranuts.
Mine are nearly done.
Fuck! I burned them. I'm so mad.
Going to try again.
Ok second try.
Perfect.
Cooking fuck ups thread? I'll start.
>be me
>have 6 overripe bananas
>decide to make banana bread
>recipie calls for 3 bananas, so double everything, might as well make more and save some for the week
>last time i made banana bread i forgot to grease the pan and it stuck BAD.
>batter is a little thick, go to fridge to get some milk and butter to grease the pan with
>grease loaf pan and add milk to batter to thin it out
>this is a lot of batter
>loaf pan isn't that big, and i don't want to make two batches
>decide to try making it in a 12x16 pan and cut it into bars
>dump batter in
>mfw gently pushing batter into pan and realizing i didn't grease it.
Only time will tell how much i fug'd up. It's baking now.
>read online about someone who enjoys a little salt on their oatmeal
>decide to make a savory oatmeal
>made some ungodly concoction
>can’t remember exactly what I put in but I know it involved soy sauce
>fuckingrepulsive.webm
>gf will bring it up from time to time just to remind me of my regrets
8 years old. I cook rice for my mother, saute vegetables and meat. Snuck a few drinks from Father's cabinet, he gone visiting family, mother wasn't feeling well. I forget rice when cooking vegetables and meat. Burned rice smell in house. Mother come out very angry and beat me for wastes. Now I am man and drink when cooking. Is spared now when I drink when cook. Parents visit and I drink after cook.
>get really drunk
>really drunk
>i want beignets
>look up recipie online
>people just deep frying biscuit dough, ok
>have ancient frozen biscuit dough in back of freezer and a pot of oil i fried fish in the night before
>turn stove on to heat oil
>use microwave to thaw dough
>half ends up melted, half still frozen
>goodenough.png
>drop dough in oil
>oil isn't anywhere near hot enough, not much happens
>"beingets" come out soaked in grease throughout and the surface is filled with tons of little blackened pieces of fish fry
It tasted almost exactly the way i remember airports smelling in the 90s, a weird combo of cigarette smoke and jet exhaust. I ended up naming it "airport sand" due to it's taste and texture.
Is a quesadilla a sandwich/
no you fucking moron
>>7750375
It's a melt.
>>7750418
>an item of food consisting of two pieces of bread with meat, cheese, or other filling between them
sounds like a sandwich to me
What does the inside of your microwave look like /ck/?
I'll bet you're a bunch of filthy cunts.
>having a microwave
I thought people here liked food.
>>7750353
It looks like new, more or less. I cover all my food with wax paper or cling film. It also gets wiped down every week just in case.
>>7750362
It's just a bunch of alcoholics posting memes
So I went to Schwartz's today, and it was frankly pretty disappointing, rather dry and not like I remember.
Where do you get your smoked meat from /ck/?
>>7750304
>that much meat on normal sandwich bread
>with only a bit of mustard
They'd better serve it with a glass of water or something,
>>7750304
I found a place in New Hampshire called Chez Vachon that has smoked meat. They serve it on marbled rye with stoneground mustard, though, which seems different from what's traditional in Montreal. It was good. Pretty salty.
used to go to a place in cleveland that had bomb corned beef, but the sandwich is too big, so I would get an extra bread and make 2 sandwiches and take one home. $7 for 2 meals, so I wont complain.
I love cooking when hungover. What will it be?
It will be spaghetti btw.
Salt, pepper, basil, some paprika this time, and passata.
nice, lots of garlic is how I like it too
anyone who says goza in this thread because of the tomato sauce is a faggot
Today I was hungry and out of money, so I gathered some dandelion greens and clover flowers outside and sauteed them in olive oil with salt and garlic. Best snack I had all week.
Enlighten me /ck/, surely there must be more ways to create delicious cheap food.
I love that shit.
The Chinese have really great recipes for those greens.
My favorite cheap veggie is water spinach. Fry that shit up with nuoc cham and you've got a cheap delicious meal with some rice.
I wonder how many dogs pissed on that and how many chemicals leeched into the dirt where the dandelions were. Shit, you might as well just eat lead.
>>7749942
Yeah the produce you buy is raised and handled aseptically.
>mixing chocolate milk and reese puffs for the first time
>ywn bring a girl to the brink of death with your cock
>eating "chocolate dirt" and it's dirt
>spreading nutella on fluffy french toast
Why is horse radish such an underrated condiment?
Probably because it tends to be overpowering and only really stands up to certain applications.
Radish is just way too sharp. I don't even like it on roast beef, so there's nothing else I imagine I'll want it on.
perfect condiment to go with beef
>>7749646
>I don't even like it on roast beef
get off my board
Poached cod, with kalamata olives and peppers, brown rice, garlic sauteed mushrooms, fresh baked bread.
And you?
>>7749297
Have never seen that here in the flyover states but it looks alright... would eat/10
tfw potatoe camera
I'm going to bake some homemade taquitos, how do I keep the corn tortilla from unwrapping itself?
I've never made taquitos, but my method would be to hold one end tight and submerge the other end in the oil until it sets and then drop the whole thing in. That's common practice for lots of fried foods.
>>7749110
But what if I'm baking?
Elmers glue. It's non toxic.
This man critiques your dish and gives it a 2.2/10.
What do?
buy new dishes....?
I don't think he's ever had a home cooked meal so I guess I'd blame his lack of knowing what fresh food tastes like.
>>7748995
Boogers and cum
Which do you choose?
Reese's Pieces.
/thread
>>7748944
>/threading your own post
>>>/r/4chan
PB M&M's for me.
PB M&Ms for sure.
BBQing with a buddy, only two pics we drinking and therefore are drunk
Stuffed tilapia
May take a few pictures of the chicken soon
No promises
Chickens
Kawell I'm always with ya on creations, but man-o-man, that "stuffing is looking raw dog.
Hey guys. I've tried making dough about 20 times, either for bread or for a pizza. The thing is every time I make it, I get the exact same problem.
When I try kneading my dough, the dough quickly absorbs the flour I put down on the surface and becomes sticky. The more I knead it, the stickier it gets. I have to keep placing more flour down about once or twice per minute, otherwise it sticks to my hands and the surface and it's impossible to work with.
I've looked at videos and this clearly isn't meant to happen. Their dough doesn't become sticky, it just becomes smoother. They only need one or two sprinkles of flour for the whole kneading process. Another problem is that no matter how long I knead, I never get proper gluten development. I've tried kneading for half an hour, it still doesn't work.
My first instinct was that I'm not using enough flour. But I'm measuring my ingredients by weight, I've tried about 10 different recipes, I've tried all-purpose flour and 2 different brands of strong bread flour. I've tried different methods of kneading like pressing down with my knuckles, pulling it apart, and rolling it around the surface with pressure.
I have no idea what I'm doing wrong. It's getting to the point where I'm thinking of buying a breadmaker. Any help would be appreciated
Use olive oil on the board or you'll get a dry dough and just keep going
Maybe try a different recipe but you just have to keep going, just throw it around smack it, anything works
>>7748768
You don't KNEAD to KNEAD dough.
JEWbook.com/sweetpaulmagazine/videos/10153655825333033/
>>7748768
I think you're adding too much water to the dough. It's been ages since I made bread, but I remember that stickiness = too much water.
I should try baking my own bread again sometime.
![kneading-dough[1].jpg](https://i.imgur.com/yosu2zI.jpg "kneading-dough[1]")