Why are the unripe lemons always smaller then the ripe lemons at the market? Plus they cost more, too.
I don't get it.
>>7420230
They spend less time on the vine, so they don't grow as big.
They cost more because the demand isn't as high, so they have to charge more to justify picking them.
:^)
>Plus
>too
kill yourself
sincerely,
/lit/
They cost more because they're smaller and have a greater peel to flesh ratio.
Once you remove the waste they should be around the same.
What's your favorite nut butter? I picked up a jar of cashew butter on impulse the other day, its was really meh until I realized I grabbed one that was completely salt free. Added some salt and now its ok, but I'm not at all convinced it was worth $11/lb
>>7420168
>not at all convinced it was worth $11/lb
it isnt make own for fraction
>>7420176
thats about how expensive a pound of cashews is here, so the savings would marginal at best.
Natural & unsalted peanut butter.
Do americans really order consider mini burgers a side dish?
>>7419941
Yes, we order them as a side dish when we order burgers.
>>7419941
Sliders are food you order when sitting at the bar to share with your friends when no one is hungry enough to order full meals. It's just a finger food/sharing version of a burger.
>>7419948
"side of sliders" can be ordered with pretty much anything though the most common is a double cheeseburger
Is lemon and vanilla a good combination? I can't recall it in my head. I'm making a spongecake btw.
It's not bad.
>>7419773
Yes.
No. Lemon works great for fats, Vanilla works great for fats, but they shouldn't be combined unless it's a rare exception like perhaps cheesecake.
Brooklyn style >>>>>>>>
Why do you post a pic of grease
I like pizza.
>>7418842
clean the grease with a fucking paper towel
When you're eating with a fork or spoon that isn't one you've eaten off and nobody else, how do you get past the fact that someone else has put that same piece of metal in their mouth?
In a restaurant, someone else has used that fork. How do you deal with that?
You don't know who it was or anything. I know it is washed, but still! It was in their mouth.
If you go to someones house to eat, say it's a family. You have to deal with the fact that every person in that family has eaten off that very fork at one time or another. Ugh!
That's why when I go out to eat or someones house I always bring my own fork and spoon and knife, I just use my pocket knife for that but metal spoons and forks work for spoons and forks.
>posting b8 threads on a slow board
I pity you people and your lives
>virgin detected
hi /ck/ im going to prepare chili con carne for the first time.... give me your best recipe
beans
chili is shit, and every time i say it's shit people are on here are like 'you've just had shitty chili' and it annoys me because i am a better, more well-travelled cook than any of them and i made an entirely well-informed decision to hate chili.
>>7416522
stop with this bait.....
It seems a lot of /ck/ is in Austin. Share your favorite restaurants/food trucks.
>BBQ
Franklins
La BBQ
>Japanese
Ramen Tatsuya
Don - food truck, recently opened (~11/2015), and always a line of asians waiting.
>Coffee
Summermoon
>Breakfast
Kerby Lane
>>7413886
anyone going to be out for sxsw?
where to go to avoid awful people during the fest?
>>7413926
out of Austin
>you will never be this good a making a pizza
https://www.youtube.com/watch?v=-e5gTx1fVU4
>>7412653
I honestly don't think it looks that appetizing.
whatever
>>7412653
That za is burned, brah
Anything else like this?
>>7411029
>Italian
>onion
>not garlic
Huh?
>>7411029
http://ck.booru.org/index.php?page=post&s=list&tags=guide
>>7411105
Cheers bruv.
>ask neighbor to return pan
>"sure dude come follow me to the back"
>says he never cleaned it
>returns yellowy cancer looking greasy mess that's been heating up for a while
>have to carry it a block to my house
has anyone else had similar experiences
>>7421014
No. If someone needed to borrow a pan, I would suggest they buy their own essential implements.
Show photo.
>>7421014
Nope, I've never loaned my cookware to my neighbors.
>>7421014
>literally flanders
what a wonderful time to be alive
>>7420892
TV
V
Also eating 'za and whine tonight, good choice OP!
Pepperoni and jalapeno.
My man!
>>7420892
with a crust that thick you'll need all that dipping sauce
what should i do with these leftover bell peppers?
>>7420669
make an omelet
Curry cleanses all
Combine it with this guy's and rule the world.
A quick cook along of the steak dinner I made tonight.
Feel free to post your dinner, r8, h8, autofell8
that's a lot of steak for one person.
and i know you're just one person. else you wouldn't be on 4chan on a friday night.
>>7418266
Steaks came from HEB. Nothing too fancy tonight but I think we got some good looking cuts. Salt & pepper only. Here's the order
>Steak A
Girlfriend's ribeye that she likes beyond well done with a lot of fresh ground pepper. Disgusting
>Steak B
My 20 oz. ribeye that I will take rare to medium rare
>Steak C
My brother's 16 oz. New york strip, medium
>Steak D
Brother's gf's 9 oz. New york strip, medium
Going have sauteed portabellos on the side
>>7418303
Very hot charcoal grill. Cast iron grates, one is broken and there's a hole but it still gets the job done
I'm attempting to make jerky from pork loin. I know there's a definate risk of parasites like Trichinosis. Unfortunately beef is 5x more expensive where I live and other meats (mutton/venison) arent accesible.
Was hoping the brining/marinade acidity could help.
>>7416964
the Koreans have been making pork jerky since time time immemorial. You should be fine just look up Korean pork jerky.
Also it's really good. Only had it once, but it was memorable.
Why would you think there's a risk of trichinosis? It's an incredibly rare disease in the developed world. There are only 1-2 cases a year, and those tend to come form hunters eating wild game (usually bear) meat. Unless you are using wild boar meat you would have no need to worry.
Also, drying the jerky out would kill the parasite anyway. If you were really really really tin-foil hat paranoid just freeze the meat for a while before you make your jerky. Assuming you are buying meat from a normal supermarket it will already have been frozen when it was shipped from the packing plant to the market.
I don't have any religious objections to pork but you gotta admit, its not equivalent to beef in terms of food safety...Ever had a pork chop "Rare"?
![Nut-Butter[1].jpg](https://i.imgur.com/SFhIpSF.jpg "Nut-Butter[1]")
![chairman_kaga[1].jpg](https://i.imgur.com/9yB7aVh.jpg "chairman kaga[1]")
