>make deliciously thick, cheesey sauce with 3 cheeses
>mix with pasta, pour in baking dish, layer with mozzarella for data stringy gooey texture
>gorgeous texture and flavour
>top with cheddar and breadcrumbs and put in oven
>remove from oven, eat
>dry as fuck and tastes of nothing
I was looking forward to it all day yesterday and now I've been miserable as fuck all day. My girlfriend said she would eat it and I don't feel like eating anything now. Probably gonna go hungry today.
Cheer me up bros
>>7868848
sounds like you put it in the oven too long.
make it thinner next time. this is the single most common error people make with baked bechamel based stuff.
This is the single best baked macaroni and cheese recipe I've ever used: http://www.bbqdan.com/recipes/macaroni_cheese.html
I have made it over three dozen times and it is perfect each time. Whenever we have potlucks down at the campground it is guaranteed to be gone. The dish is nearly licked clean every time. Try it, OP.
I can't drink coffee anymore, what's an actually good alternative?
It doesn't seem to be the caffeine that's the problem, so i drink a bunch of tea now. But it's not as comfy somehow, every time i see coffee on /ck/ i pretty much get cravings.
dandelion root
>>7868749
Interesting. Seems to be sold under the guise of a detox brew, so i might be able to find some.
>>7868743
>It doesn't seem to be the caffeine that's the problem
caffeine IS the problem.
Skim milk + aspartame tastes great
cocoa with coffee-mate and aspartame also taste great.
>be me
>lunch
>no restaurant around
>eat hawker style meatball
>doesn't taste good but gotta eat or else stay hungry
>few hours later throat feels weird
>realise the meatball was probably laced with formaldehyde or borax, most likely the former
such is life in third world country
>>7868484
Borax kills Cockroaches. Always carry a set of roaches with you as food tasters.
>local cooking group meet up
>new local restaurant
>mariscos
>order coctel de pulpo
>drinking beer
>eating ceviche
>my coctel shows up
>wow people taking pictures of it
>people are all fawning over my coctel de pulpo
>they start eating my coctel de pulpo
>people are eating my coctel de pulpo
>coctel de pulpo is gone in minutes flat
>one piece of pulpo left in the cup for me
>eat it and swig a little of the broth
>ayyy lmao
>this shit tastes
>this shit
>tastes off
>dont say anything let it ride
>tell myself they wouldnt serve bad pulpo
>next morning people texting that feeling sick
>mention the coctel de pulpo tasted off
>people blaming my coctel de pulpo
>a dozen bad yelps ensue
mfw:
the place went out of business because of my coctel de pulpo.
>>7868484
>>be me
No fucking shit?!
Who the fuck else are you supposed to be, dipshit?
So now that Sriracha is no longer popular with normies, can we agree that it is a decent condiment?
what the hell?
I like sriracha now
It is literally just ketchup
I'm not fond of it. Gochujang is better
Anyone here with IBS? I need advice on diet and general life hacks on how to deal with this stuff. If you have any go to meals or coping mechanisms please share.
>>7868452
eat a healthy vegan diet
>>7868452
Personally I need to avoid FOS/GOS (fodmap diet, the other components seem to be OK)
Other than that, psyllium, a ton of water every day, and dealing with it
>>7868570
GOS is dairy? Am I right about this? Is it all dairy? Do you react to fermented dairy products like sour milk and kefir?
What kind of vegetables and fruit do you avoid in relation to FOS? Do you have any dishes that ensure you get your daily veggies?
So.... do you eat your pizzas hot or cold?
>>7868453
that concluded the interview portion of this thread
>>7868449
hot, but cold is ok too
>>7868449
'za is only good cold with a healthy dollop of 'chup on it
A good cook will taste everything they cook multiple times throughout the cooking process, regardless of how many times they've made the dish.
You taste every time you add a new flavor element or ingredient (obviously excluding proteins by themselves or basic steps like sweating onions/garlic), including anything you're baking. Taste that raw dough/custard/meringue/whatever before you put it in the oven..
If you don't do this, you are an objectively bad cook.
>mrw somebody says they can cook by feel/memorization without tasting
>>7868370
>i'll post a fat guy on a scooter to refute his point
why
does anybody here even cook?
Sup, guise, I want to make mussels this weekend, but I never tried to cook them before. Recently had them in toamto sauce and they were just perfect. Do you have any good recipes for them without involving wine? Also while cooking them, should they be all covered with sauce/water, or do I just cook them with the lid on and the steam and temperature would be enough?
>>7868215
make a Paella
>>7868218
I just want mussels with sauce and some crusty bread for dipping, paella is like 90% rice.
>>7868215
It's a common meal here in Belgium, I cook them in a large pan for 6 minutes.
3 cm or 2" of water with celery, carrots, onions, pepper & salt.
I love to make a garlic cream apart (fresh garlic, salt, pepper).
It's really easy and delicious.
Eat the mussels with fries.
>ITT: Struggle snacks
>>7868057
When I was a kid, one of my favourite snacks was literally just saltines with cheese melted on it. These days i've upgraded to generic tortilla chils.
>>7868057
A good ole' English 'za. Nice to have between bread sandwiches.
>>7868127
simple goodness != struggle.
OP also missed the point completely with his picture.
struggle is a plate of cold corn kernels with a hot dog lying on top of it
So far I have one chopped piece of dried chilli... I would like some more.
I'm trying to lose weight because being fat is shit and this stuff is pretty nice, quick to make, low cal etc... it's just rather bland.
Try adding small clams or other seafood.
Chop up small onions and garlic, saute them then add them to the soup as it begins to boil.
I also personally like cayenne in my miso, but that's just me.
>>7867796
Who are you, Food Wishes?
Is it worth it to make my own pasta? Is it marginally better than the store bought dried ones?
And can I make it look okay with using just the knife without a pasta machine?
>>7867409
the only difference between homemade pasta and boxed is the amount of trintogens found in dried pasta. almost all the big brands (barilla, dampens, nitolli, dallas starkmore, etc) employ a process where immediately after cooking the pasta is sent to a deep freeze. they then introduce trintogenic oxide which removes the frozen water from the noodle. they do it this way because its much quicker and heat drying would detralize the makeup of the noodle. trintogenic residue left unwashed from the machines has caused birthfind decay in the metal and even has caused rust in specific elloy containers. the fda never really approved or denied the substance for human consumption. in the late 1960s it was primarily extracted by a company in great favor to the fda, as it was it's largest booster and donated nearly 3 billion for research labs and funding for studies. since 1968 the company Tritonics Allianc has donated over 600 billion to the FDA. (600 billion documented, some analyst suggest it could be 1 trillion).
I'd just make my own i guess.
It's a different consistency. I wouldn't say one is better than the other per se. There may be stores near you that make fresh pasta.
It's not worth the effort.
any Canadians here a fan of Burrito Boyz?
here
phone in order
> large bean, everything, extra hot
>people unironically prefer chipotle over based burrito boyz
>>7867201
Nobody eats those poison burritos anymore
What is your expert culinary opinion on Chef Boyardee?
>>7867074
Sexist, and probably racist. Not just men can be chefs you know.
i like the spagetti and meatballs one once every 7 years or so
the mini ravs are pretty much the same size as the regulars ravs. anyone else notice this?
hello
i recently started enjoying sandvich in the afternoon
i live in a mediterranean country where loaf bread is almost exclusively bought by poor people but actually making hot, delicious sandvich is so cool
but whats the correct way to clean a sandvichera (sandvich maker) ?
>>7866885
wait until it's cool and brush it with a lightly oiled paper towel, then a dry paper towel.
On a side note the way you type in English is pretty funny
>>7866894
thank you
and sorry about my english jeje
what kind of oil should i use? olive oil?
>>7866902
Coconut oil
could this actually work ?
31 balls of flour-milk-multivitamins
prolly taste like shit though
>>7866865
just get soylent you retard
>>7866865
You can't even buy a gallon of milk for less than $5.
>>7866875
so buy half a gallon
moron
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