Archived threads in /ck/ - Food & Cooking - 239. page
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How do you incorporate nori with sashimi without adding rice and making sushi?
>>7667943
Did you cut that yourself?
Looks terrible
>>7667951
Taste pretty 5/5 man
>>7667943
>eating 4 pounds of raw fish
How health would my diet be if it more or less consisted of chicken breast, carrots, broccoli, green beans, sweetcorn, spinach. I'd occasionally swap out the chicken for a salmon fillet or a steak, once a week or so.
I'd say pick in season vegetables more so than a set array and you're gucci
just don't get burned out anon
>>7667861
Thanks. I plan on the odd indulgence so shouldn't burn out.
Is fruit and creme fraiche a good breakfast to have most days?
There's fuck all calories there, you need to add carbohydrate staples like rice, potatoes and pasta. Also boneless thighs are far tastier and easier to cook than breasts. With a chicken breast there's a tiny window between dry and undercooked but thighs are far more forgiving.
Also you're not mentioning stuff like garlic, chilli, ginger and onions right? Having plain steamed veges and pan fried chicken breast err day sounds like a recipe for suicide.
>>7667881
No. Cream fraiche is no more healthy...
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Seriously, why does it exist? Where am i supposed to apply it?
French fries and other various forms of fried potato
>>7667774
LMAO GREAT MEME DUDE FOR THE LOLZZXD
>>7667774
Directly to your forehead.
![ginger-root-111011-02[1].jpg](https://i.imgur.com/9aRvIuB.jpg "ginger-root-111011-02[1].jpg")
Is ginger a meme ingredient?
No, I just had it today.
You only need a tiny amount, it's very aromatic and nice.
Don't see how it's a meme, especially since it's rarely used as a drop-in for lack of cooking skill.
Onions would be more of a meme, since those are used in basically everything
>>7667771
>rarely used because its hard to use
yeah its really hard to use a vegetable peeler and cut up ginger and throw it in fucking anything
>>7667784
uh thats not what they said?
Is it just me or does the top part of scallions taste and smell different from the bottom section?
Ever wondered why some recipes ask for "X scallions (green part only)"?
>>7667744
They taste different. They arent as strong and they are good garnish
>>7667742
What the fuck is a "scallion"?
Let's get another one of these started.
1) How long do cooked green beans last in the fridge
2) What's it called when you saute onions in fat and add flour? Totally blanking
>>7667713
>2) What's it called when you saute onions in fat and add flour? Totally blanking
a roux with onions in it?
>>7667713
>1) How long do cooked green beans last in the fridge
If you store them in nitrogen, a really fucking long time
>2) What's it called when you saute onions in fat and add flour? Totally blanking
flour to fat/oil is a roux
>>7667713
Your onnies need more fat
Nothing like some biscuits and gravy from the hospital cafeteria for breakfast!
>>7667578
You'd think a hospital would serve healthy food or something.
>>7667578
Looks p. decent
So which Southern state do you live in OP?
I'm in KY.
The other day my friend told me that it's bad to eat bananas that are very ripe, because at that point they're mostly sugar, so much so that diabetics can't eat them when they're browning. I tend to avoid bananas that are solid yellow, or have any green, because they taste like grass to me. Pic related is the stage I prefer them at, when they have "leopard spots". Is this bad? What stage do you prefer them at?
>>7667566
When they are at their most firm
I hate mushy bananas.
I just buy them a dozen at a time and eat them throughout the week. I just pick the solid yellow ones so I don't have to wait, and they go spotted and soft by the end. I don't really have a preference, but I like the variety.
I eat them green, basically as green as I can get them. If they're really really fresh, I'll wait 12-24 hours since they taste like wood fresh off the tree.
Green bananas are most definitely much healthier, not only because of the absence of sugar but also because a lot of the starch is RS2 resistant starch, which is highly prebiotic and promotes the production of SFCAs in the colon more so than almost any other fiber you can find.
A place to dump your allergy feels, co/ck/s
>Milk allergy
I will never have the delight of cake, milk chocolate or the goodness of pizza
>Alcohol allergy
I will never taste what my girlfriend describes as 'jet fuel' wine
>Wheat allergy
If I eat too much bread my skin breaks out
Why does this happen, /ck/? Why is there no cure yet?
>>7667561
>Alcohol allergy
dude i'd kill myself if i were you
>>7667561
I'm allergic to your faggotry
>>7667607
you probably will anyway if you're as dependent on alcohol as you're implying lmao
Pineapple on pizza. Yes or no?
>>7667512
yes its amazing
I'll eat it but I wouldn't order it
>putting anything sweet on a pizza
Have you ever wanted to eat something alive? I'm not talking worms or a frog or fish or something like that. I mean something like a dog, or a pig.
sleep tight porker
Go into the woods, find a deer and eat it. Assuming you're american, ain't nobody gonna stop you.
I was standing near some neat decoration to warm myself up since the casino floor is pretty chilly, and I noticed it was Ramsay's Burger restaurant, is this place any good for birgers?
i like his tv shows
that does look warm
>>7667241
Not bad but for a fraction of the price you could have a delicious Quarter Pounder with cheese, hot, fresh fries and an ice cold Coca Cola.
>>7667249
For me it is the McChicken. The best fast food sandwich
How does one properly prepare fugu?
>>7667188
Deep fry the cunt and munch down
>>7667207
Eat the eyes and tail you bitch clown
thread for the spirited discussion of different breads and bread-derived product!
i love mediterranean bread
What do I have to fix if my baking powder-raised bread rolls have wet doughy spots in them after baking? I guess they are lumps of unleavened flour. I can't bake them any longer or at a higher temperature, the issue is somewhere else. The internal temperature is already near the boiling point of water, however that water takes forever to evaporate because it appears to be unleavened. I am already mixing my dry ingredients thoroughly
>>7667199
i dont know about baking anon, but go to the closest spanish speaking country and get some decent bread !
Did my best ganache ever for this video, and fuck yeah I'm proud of it. Go ahead and flame me, I want it. Just fuckin' see my delicious cake. https://www.youtube.com/watch?v=9ZBF-IiKz-I
>>7667149
That looks really good. I wish I could tolerate sweet stuff still. I could inhale a slice of that.
>>7667149
It looks like a giant brown maggot.
>>7667149
can you describe the taste ?
