Archived threads in /ck/ - Food & Cooking - 366. page
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What's ck's favorite salsa?
pic related is probably mine.
This is by far the best salsa I've ever had.
>>7559063
Is that from Trader Joe's?
I have $10 to spend. I challenge you to make me have it last longer than 3 days for food. Also the food must be tasty and it must be a non-generic recipe
>hi I'm op I'm going to ask for help but then demand your suggestions fit my own requirements that I could be using myself to do my own research
Fuck off giant faggot op
>>7559024
I've done a ton of research and I can't get anything but generic bullshit that I wouldnt eat or jury-rigged nasty NEET shit like ramen + refried beans
I'd not be asking here if I didn't already try
>>7559024
/thread
Is this the only item to keep its same price for over TWENTY years?
Based RC Cola
>>7558803
It was overpriced shit before, and now it's just shit.
Mystery solved.
>>7558803
It's suggested retail price now, which means groceries can charge you $800 for it.
>>7558808
rc cola is fine you fuck. it's actually perfect for what its for. a 99 cent thing to mix drinks with.
I'm 6'3 218 lb 21 year old male and I want to cut my caloric intake down to about 1700 calories a day.
If I were to eat 2 meals a day, what kind of foods do you guys think would be good sustenance?
I am no expert, but that sounds like way too few calories unless you live a completely sedentary lifestyle
>>7558548
if you're too fucking stupid to figure it out yourself then you're going to fail, which was obviously going to happen anyway.
>>7558568
Big help
Why is this necessary?
Fruit is already sweet. Why do Americans add artificial sweeteners to it?
>>7558533
Why is this thread necessary? /ck/ is already shit. Why do foreigners add more shitposts to it?
>>7558533
The least of you worries is added sugar, the fuckin thing is made in china for fucks sake.
>>7558591
Sucralose isn't added sugar.
Ropa Vieja
>>7558255
I miss Cuban cooking.
>>7558259
is that some kind of cuban schnitzel?
>>7558255
that looks BOMB
This man comes to your home while your at work to help your wife cook a fantastic, decadent yet simple beef wellington with veggies and mash.
>What do you do?
whats my at work
I slap her butt.
>beef wellington
>simple
what do i have to eat in order to make my shit more solid?
i'm literally shitting exclusively diarrhea for almost five years now
>>7556621
Less beer/alcohol
Eat some more cheese, no more loose shits for you.
McDonalds, every meal, 3 times a day for 7 days.
50 piece chicken nuggers.
Dr. pepper.
McDouble between a McChicken between a McDouble.
Triple Fries, double salt.
What is popular offal food and cuisine in your country?
This is a Japanese Motsu-Nikomi (stewed pig intestine)
Liver Berlin style: roasted with onions and apple, served with mashed potatoes.
Lamb sweetbreads are the best offal when you can get them.
>>7556568
there isn't any since my country is not poor
When they stop being shiny and have bits of brown to go along with a gold color. Take them out of the oven, sit for 3 minutes or so, then transfer to a cookie rack.
>>7554239
So I don't poke them with something and check if it comes out dry like you do with cakes? Well I did it really wrong then. First lot ended up being too big and they flattened out joining to each other, second lot worked out great.
I plan on making another batch this week and trying to make them a reasonable size and hopefully uniform.
When they smell real good.
Da Vinci, Torani, Monin...
I just moved into a new place and I want to stock the bar.
What are the tastiest syrups? I am hoping some bartenders who have experience with different brands can drop in and let me know who has the best tasting of which flavors...
Also, cocktail recipes using these flavors would be nice as well.
Monin seems to have the most exotic selection, but also seems to be the most pricey. Is it worth it?
>>7548026
>What are the tastiest syrups?
the ones you make yourself without using artificial flavors or colors.
Syrups are very easy and cheap to make. Start with "simple syrup": half sugar, half water. Add the ingredient(s) you want to use to flavor the syrup, then heat it and let the ingredients infuse. Then strain.
>>7548034
I knew I would get this response... and I am definitely going to try my hand at doing this as well... But home made syrups are not as shelf stable. And sometimes, (I know I'm a horrible person) sometimes I just want to make a drink without having to cook a bunch of stuff and let it cool down.
That said... I am really interested in critiques of purchasable brand name syrups by knowedgable anons. HOWEVER, if anyone has a really good recipe for a syrup that isn't just "half sugar, half water add some fruit" i'd love to hear that as well. Or if you have advice as to what fruits this does or doesn't work with that would be useful too.
BG Reynolds out of Portland makes great orgeat, if you don't want to go through the trouble of making it. Liber and Co out of Austin does a handful of tasty syrups, particularly their pineapple gum syrup. Both of these syrups are a bit of a pain to do at home, but otherwise I'd have to agree that making your own will yield the best results, given everyone has different tastes. The syrups you can purchase are, by and large, not super great because most bars just make their own now. The most widely available products will likely just be HFCS with artificial flavoring....
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I have never had a Pizza pop as a child. Are they any good?
>>7556507
Same question for this
>>7556507
>>7556510
I use to have these all the time when I was a kid living in Canada, do they not sell them in America?
Anyways, the Pizza Pops were okay. Its not the usual Pizza-taste youd expect, because the 'crust' is entirely different. Still pretty tasty, from what I remember. Just watch out, they fucking explode from the first bite.
As for the Mini Pizzas, those things were hell. They were floppy, impossible to eat without making a mess of your...
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>>7556519
I'm a Canadian as well, so I don't know if they're not available in the States. I just never got to have them as a young kid, and now I don't want to look like a pleb buying them desu
Hey youtubers its Ken fro KPD Productions TV. Welcome back to another Ken Domik food review; just for you and just for you.
>>7555483
Ooh lala
>>7555483
he has the face of a poz leather daddy that takes it raw while strapped into a sling
Eat me daddy
Eat me like you eat your poutine eh
Does this look rotten? Or are the seeds just green as fuck
its fresh its just them seeds, srsly
I can't believe I share a board with dumb fucks like OP
It's ripe, but I wouldn't say rotten. For the sake of not wasting food I'll take out the seeds and just use the rest of the tomato. If I were a bit more picky about my food I'd probably toss the entire thing because the flavor profile changes when it's too ripe and sours slightly, but this is likely some home cooking and should still be edible. Just season slightly more and you'll be fine.
What is the best way to concentrate the heat of a bunch of mild peppers?
Basically, how can I distill the spiciness?
>>7557798
Blend them, stew them down. If you only have bell peppers, then 0 x 0 still equals 0.
>>7557798
Use the seeds or veins in the plant. That's where all the hear comrs from.
Steam distillation
https://www.youtube.com/watch?v=1OfLPQ-29Iw
