Why are onions so great ? They can go with almost everything and improve every recipe you can think of.
Also what's best onions ? Yellow ? White ? Red ? Pink ? Green ?
I don't go for anything fancy with onions, but I'm a fan of having them as a side for nearly anything, fried and with some sauce.
Or is this a meme thread?
>>7458273
They also have the effect of making your breath unpleasant and unkissable.
>>7458273
there is a use for every color. one time in italy I had a red pasta sauce made with sone kind of special onion (red) and sage. haven't been able to get it right so far.
Favourite curry? Masala or Balti for me. Even better with paneer in.
Japanese.
inb4 200 angry replies about how it's not REAL curry or that I'm a weeaboo
>>7458034
Indian
>>7458039
That's not REAL curry you fucking weeb!
Just found out I'm lactose intolerant. Should I kill myself?
Sorry anon, but you may not actually be white.
>>7457946
Yes, but the lactose intolerance has nothing to do with the reasons why.
>>7457955
I'd like to propose that many people in the USA are lactose intolerant, but they are gluttons who refuse to give up muh cheese and think molten plastic diarrhea is OK.
I've seen this a lot personally.
Britbong here
I wanted to buy some chocolate then I saw pic related. For some reason I decided to look at the back then something caught my attention
"chocolate flavored candy bar"
What the fuck is this shit? Is this another abomination after "pasteurized cheese product"?
>>7457701
You're about 10 years late to the party my shit posting friend.
Saged.
>>7457714
Shitposting? I am dead serious. What the hell is wrong with you?
I just ate a can of this without microwaving it. Give it to me straight, /ck/. Am I going to die?
If it was dented its a lot worse. if it was dented and had discoloring/smelled bad (by that i mean worse than normal).
You'll probably be ok, but it does say to heat it for a reason, mostly to cover their ass though...
Source: roommate ate all canned goods cold 100% of the time, and is still alive
>>7457707
So, what you're saying is, I can eat 3 more?
No, but you should prolly rethink your life.
Cold canned chef boyardee is a rock bottom low point.
Ok, I have a question.
I want to make nacho cheese, not knowing what the technical term for it is, I went online. SO what I think i'm looking for is
cheddar sauce
What I believe it is, is at room temperature its still creamy and can be scooped out on a tortilla, this shit does not get hard unless you purposefully freeze it.
IF that is the case, i have found places that are telling me use a half cup of cheddar up to use 4 cups for roughly the same exact other ingredients.
So I came here asking, does anyone know what the smallest batch I could make is so if I don't like it or it messes up, i'm not out a lot of ingredients? because of the quantity that's being asked for, I doubt i will eat it all in one sitting, so another question is how long/well does it keep and should i keep it in the pan that I make it in, reheating it on the stove, or would I be able to keep it in small tupperwares and heat it up in the microwave.
Honestly have no idea how dumb i sound asking this.
Mix cheese and creme cheese until you get the consistency you want. Throw in stuff like bacon bits ects
>>7457104
2 cups milk
2 decent handfuls of cheddar
Cook on medium for 5=`0 mins or until thickened. Add cheese as necessary for flavor/consistency.
>>7457128
that's about what i'm reading.
but i have big hands, would you say a decent handful is about 1 cup?
Steak. How do you cook it?
Share, please.
My method.
>let steak sit for 30 minutes until near room temp
>heat pan on stove
>season steak, copious salt, copious black pepper, little oil
>oil in pan
>steak in
>turn every 60 seconds, 7 minutes total
>halfway through, a little more oil
>fat chunk of butter in pan
>garlic clove in pan
>thyme in pan
>onions and/or mushrooms in pan
>baste steak with butter/oil/thyme mixture
>last 30 seconds, render fat in butter/oil/thyme juice
>serve
Rate? Fix?
>>7457010
I dont own a stove/grill or a pan, so this is how I cook my steak
Gather wood
Start a fire
Tie sticks into two tripods
Tie steak to dangle from a long stick which spans the tripods over the fire
Halfway cooked, I retie the steak so that the other side faces the fire.
Cut the steak into bite size peices
Dip into soy sauce and eat
>>7457021
Salt-free soy sauce or regular?
Take frozen steak from freezer. No thawing at all.
Put olive oil in pan and set to high heat. When hot, sear each side of steak for 90 seconds. Afterwards, put in baking pan and into oven on 350 degrees, about 10-15 mins per inch and flip halfway.
If you freeze your steaks, this is the best way to cook them.
Earl Grey or English Breakfast?
Earl Grey
Darjeeling
Green Tea
Hey guys, dont come on /ck/ very often but I've been cooking more recently, I have a question about fudge.
I did everything right, brought it to the softball stage with the sugar, cocoa and milk , let it sit and then stirred in the vanilla and butter until it lost it's sheen, and then poured it into the pan to cool down and harden.
Only problem is, it didn't firm up, it stayed soft, and while I did repurpose it by eating it with a spoon and mixing it in with some ice cream (Super tasty), I'd like to know what I did wrong in the process. Any thoughts?
mang this is a slow ass board stop bumping shit.
you probably didn't heat the milk long enough. fudge is fickle as shit if you do the exact same thing again it'll probably work for some reason.
For the rest of your life, you can only cook with
3 meats (by animal)
3 carbs
3 veggies or fruits
3 seasonings
3 fats
I'll give you salt and the fats from your meat choices for free.
What do you choose?
>>7456386
Chicken ostrich pig
>>7456386
Beef, pork, lamb
Potatoes, bread, pasta
Onions, broccoli, oranges
Oregano, pepper, garlic
Butter, olive oil, sesame oil
I'm ok with all of that except for the limitation on fruits/vegetables
3 meats(by animal)
>pig
>cow
>chicken if it includes eggs
3 carbs
>flour
>potatoes
>sugar
3 veggies or fruits
>spinach
>tomato
>onion
3 seasonings
>black pepper
>garlic
>cayenne powder
3 fats
>your mom
>don't need the others because I have fat from the pig
>order chinese takeout
>get fried rice
>the fried rice is fucking cut with white rice
>at least 1/3rd of it is white rice mixed in with fried rice
Why
>>7456246
>order Chinese food
>get rice
Groundbreaking. Typical white person.
change takeout desu
They buy the fried rice from another supplier and then cut it with plain white rice to increase their profit.
If I poach eggs in salsa, have I made shakshouka or huevos rancheros?
>>7456177
This is not the type of response I expected.
>>7456177
woah looks like you need to get some stuff off your chest my man.
>>7456180
>implying murrican whites have any culture whatsoever
God tier soups thread.
I'll start: Chicken soup. (Nothing better for winter or a cold day.)
>>7455836
>coconut chicken soup
Isn't that just Tom Kha Gai?
>>7455853
Idk. I just typed "Chicken soup" in google.
I make soup with duck instead of chicken. Kicks chicken soups add.
Hey /ck/,
Having an easter egg hunt for the kids at my job and one of the girls is diabetic. Are there any snacks that I can make/buy that are safe for her to eat in any quantity? I don't want her to feel left out.
pic unrelated
>>7455635
Euthanasia
>>7455635
sugar free gummy bears
>>7455635
Prunes
How the fuck are you supposed to fry eggplant and zucchini without them becoming 95% oil?
This is ridiculous.
>>7455619
Make sure your oil is fucking hot. This is frying 101, gawt dang.
>>7455628
They still absorb all of the oil
>>7455638
do you mean pan frying or deep frying?
![20130326-DSC_1139[1].jpg](https://i.imgur.com/1vTxpu9.jpg "20130326-DSC 1139[1]")
![Making-home-made-fried-rice[1].jpg](https://i.imgur.com/A7uW08Z.jpg "Making-home-made-fried-rice[1]")
