And here we have a pomme frites with a zesty redfruit reduction...
>>7876696
Okay, you made me laugh.
wave cooked chicken tubes in split buns
redfruit reduction
egg and oil sauce
and tumeric paste
complete our neapolitan sauce.
Pomme = Apple
Pomme de Terre = Potatoe
what are some easy and preferably cheap recipes with lots of fiber? I don't get enough in my diet eating just spinach and carrots.
Hummus is apparently very rich in fiber. Lettuce and celery are also good choices.
>>7876691
Broccoli and raisins. Green and assorted peppers are good too.
>>7876691
Start your day with a high fibre cereal. Oat bran is nice if you want something warm.
Eat more beans, peas, lentils, etc. Especially black and lima beans.
Snack on nuts in the afternoon. Fruit too, like blueberries, unpeeled apples.
Eat more vegetables with your dinners. Brussels sprouts and broccoli especially. Roasted sweet potato.
What makes the simple Bacon and Egg sandwich so delicious?
The pronounced taste of bacon perfectly offsets the sort-of dullness of the egg
>>7876428
bacon tastes good, eggs taste good, and putting good stuff between bread often tastes good
>>7876428
fat + protein + oil
So I'm watching this documentary on Sicilian food and they're showing these corner shops and street carts selling arancini, horse meat, and traditional Sicilian pizza. Why doesn't that traditional, raw, natural shop exist in the United States? Everything here is quite processed even if they're still individual ingredients, but in other places it's so raw and natural.
FDA or whatever it is called tied in with mass production.
Whatever price doesn't kill the FDA does.
In highly developed, first world countries the only people dumb enough to make quality food with fresh ingredients are illegals or career chefs looking to earn Michelin stars at super high end restaurants.
>>7876068
Also the ASPCA would be all over your ass if you sold horse meat.
>Tinkerbell had a heart and a family why would you do that to an intelligent entity!?
As if cows, sheep and so on are vegetative.
Is my cast iron grill pan seasoned yet
I don't like this thread
cook a 'za in it and i think you'll be set
>>7876006
She must have huge farts
THERE IS NO GOD WHAT THE FUCK IS THIS SHIT
https://www.youtube.com/watch?v=fFjSFQYMWJ4
>>7875994
>WHAT THE FUCK IS THIS SHIT
Well it's not an omelette, whatever it is.
>>7876011
IT MAKES ME WANT TO TURN VEGAN
>>7876013
unintended caps
Alright /ck/, I've got 3 and a half pounds of boneless chicken thigh. Any ideas on what to cook? Preferably something where the chicken is a good proportion of the dish, as 2 people will be eating it before it goes back.
goes bad* but you get the idea.
>>7875840
I normally just put them in quart bags enough for one meal and then freeze them. You could marinate and grill them and then have leftovers?
>>7875840
Easy one...
Heat oven to 350
Sprinkle with salt pepper whatever
Drizzle with olive oil
Bake about 15 - 20 minutes
Eat
Saw image and fact checked..
UK "Fries"
- Potatoes
- Vegetable Oil (Sunflower, Rapeseed)
- Dextrose (predominantly added at beginning of the potato season)
- Salt is added after cooking
Prepared in the restaurants using a non-hydrogenated vegetable oil.
Please note our Fries can be cooked in the same oil as the Spicy Veggie Patty which contains: Chickpeas (30%), Breadcrumbs (Rice Flour, Gram Flour, Maize Starch, Salt, Rapeseed Oil, Emulsifier (Mono- and Diglycerides of Fatty Acids), Dextrose), Onion (11%), Water, Yellow Split Peas (8%), Potato (7%), Sunflower Oil, Dehydrated Potato, Maize Flour, Maize Starch, Rapeseed Oil, Rice Flour, Potato Starch, Cumin, Sugar, Salt, Coriander Leaf, Garlic Powder, Garlic Puree, Stabiliser (Xanthan Gum), Colour (Paprika Extract).
If you require any further details please contact McDonald’s Customer Services Tel: +44 (0) 3705 244622.
http://m.mcdonalds.co.uk/mobile/menu/food_details.sides.45.fries-large.html
____________
USA "French Fries"
- Potatoes
- Vegetable Oil (Canola Oil, Soybean Oil, Hydrogenated Soybean Oil,
- Natural Beef Flavor [Wheat and Milk Derivatives]*
- Citric Acid [Preservative])
- Dextrose
- Sodium Acid Pyrophosphate (Maintain Color)
- Salt
CONTAINS: WHEAT AND MILK
Prepared in Vegetable Oil: Canola Oil, Corn Oil, Soybean Oil, Hydrogenated Soybean Oil with TBHQ and Citric Acid added to preserve freshness. Dimethylpolysiloxane added as an antifoaming agent. *Natural beef flavor contains hydrolyzed wheat and hydrolyzed milk as starting ingredients.
>>7875749
OP here, it's sounds like the US McDonalds keep their uneaten fries overnight, in a 24hr, like cinemas do with popcorn.
>>7875758
Worked at McDick's for two years, we don't. Everything gets thrown out at closing, and fries sell fast enough (plus smartasses who order le unsalted fries) that you're very likely getting fries cooked no more than a couple minutes ago.
Fast food is low-quality in general but some of the myths are absurd. You make yourself look stupid if you parrot dumb shit like pink slime or the like
>>7875770
>shit like pink slime
maybe now... but a few years back
What Filipino food is good? What should I try?
>>7875587
Lechon kawali and Red Horse Beer.
>>7875587
many varieties of lumpia
pancit (chinaman noodles)
chicken adobo
pork adobo
chicken tinola
ginataang manok
filipino spaghetti
embutidos
sweet rice
biko
roast pigs lots of that lechon skin
>>7875903
>lumpia
huh, I always thought lumpias were vietnamese
random question /ck/
my grandma just picked this set of mini duck bowls up from a thrift store because she thought it looked cute, but none of us have any idea what it's for. we thought it might be to serve various sauces and dips in but we're not sure if that was the original purpose.
any other thoughts?
Put sauce in it and cook duck
Gravy boat maybe
Seriously?
The smaller ducks are for serving boiled eggs, on special occasions such as easter. The large one is to store the smaller ones.
So I'm just beginning to learn to cook. I have been just trying to learn the basics of prep with a slow-cooker. I feel like I'm making no progress and was hoping you all could give me some tips. I'm tired of just heating frozen pre-made foods and would really like to learn the art of actual cooking. Can anybody give me any advice or are their questions I have to answer?
It's worth noting that in addition to the slow cooker limited space, ONE knife although I just bought pic related, one cutting board, an oven and a stovetop with one burner that won't stay in place. inb4 "buy a cookbook-" I have five I'll be buying with my next paycheck but I'm hoping for tips and tricks I won't find in a cookbook to make things easier.
>>7875237
Forgot to mention I also bought a knife sharpener that is on the way and I recently purchased new pots/pans.
>>7875237
>i just bought pic related
Wow. When you asked about those the other day literally everyone in the thread said they were junk and not to buy them, but you went ahead and bought them anyways.
>>7875237
>Can anybody give me any advice or are their questions I have to answer?
Sure, what do you want to know about slow cookers?
They're basically a machine that performs braising for you--low and slow cooking in a moist environment. It's the exact same thing as putting food in a pot on the stove on a very low heat, or putting that pot inside the oven set to a low temperature.
How do you make chicken tendies with the breading like this? I just googled a random restaurant's chicken strips but I want the breading to look like that. Most recipes I find online look like some grade school cooking project.
Most of the recipes I'm finding look like this. Look at that bland ass shit, looks like shit you find in the frozen aisle.
Seasoned flour is the closest, but most breading that looks like that picture is a product of an industrial process. It's got cellulose and shit in it. If you want tendies that look and taste like frozen tendies, than buy frozen tendies.
soak in buttermilk
flour
egg
breadcrumb
egg
breadcrumb
What are you eating cu/ck/s?
I'm cooking some good old grandma style green chilaquiles.
un torta para mi
>>7875135
Looks like maols tiempos para paco
greetings /ck/
I've been enjoying kombucha a lot recently, and have decided to start brewing my own.
my general process will be as follows:
boil 1 gal of water in a pot for ~5 min to kill any bacteria/nasties that I don't want in there
add 1 cup of sugar, stir to dissolve
let cool to appropriate steeping temperature (dependent on tea)
add tea bags, steep until I reach desired taste (probably 10ish minutes)
cool pot to ~80F in an ice bath in my sink
transfer tea to 1 gallon, wide-mouthed plastic fermentor (previously sanitized with iodine solution)
pitch a bottle of my favorite unpasturized kombucha
cover with sanitized cheesecloth, secured by a rubber band
allow 5ish days to ferment
remove SCOBY, transfer kombucha to storage/drinking containers
drink delicious kombucha
a couple of small things I was curious about, if anyone could shed light on them are:
cheesecloth vs airlock. is there a reason why I would use a cheesecloth and allow continuous oxygen exposure throughout the entire fermentation process? I've brewed a lot of beer and understand that yeast needs oxygen to get going, but then creates a primarily CO2 heavy environment which suppresses bacteria/mold growth. I assume since I'm only fermenting for 5 days that it would be alright, still a little concerned about mold.
how does one go about getting consistent carbonation in their final product? or do you just typically drink still? I have bottles and a capper, as well as swing top bottles. I feel like bottling before fermentation is completely finished would be an option, but probably an inconsistent one. perhaps I should let the product ferment longer and then add priming sugar before bottling? any specific quantities/ratios/timeframes would be tremendous.
thanks for reading! if anyone has any beer-specific questions, I'd be happy to discuss... otherwise, kombucha thread!
I used cheesecloth/open air, its fine if you put it in a cupboard. Not sure about carbonation, never cared for it really.
>>7874879
how long do you usually let it ferment? do you have a set schedule or take cues from sight/smell?
I ask about carbonation because the ones I've been drinking recently are carbonated. not sure if I've had a still one. happy to try it though.
>>7874934
I was letting it go for a week give or take, just watching it. I think most kombucha in Storrs is carbonated as a result of the bottle process. Otherwise it'd have to be pasteurized in which case no probiotics
What is the best Hershey's chocolate and why is it Reese's?
>>7874648
that's like asking what's the best type of cancer
>>7874711
Some types have a lower death rate and are easier to treat.
>>7874971
Like Krackle and Mr Goodbar.
