what's your favorite POP?
Coke, but I begrudgingly admit an unironic love for Diet Mountain Dew.
Lambrusco
Water
Put a kielbasa on the stove to heat it through and put some color on it.
Flatten out a pizza crust
I don't want to.
Combine.
Light colored fried rice or dark colored?
Which is better and/or more authentic?
Pic related as it's what someone on my facebook cooked.
This is how I make mine.
(Excuse my dirty table)
Dark>light
>>7416759
Like this.
How'd I do fellas? First homemade aioli. Chive & thyme flavored. (Olive oil, lemon, garlic, salt, egg yolk, thyme, chive). The herbs were grown by me outside. Aioli has nice taste but not quite restaurant quality. What should I try next time? What homemade shit have you made?
your mayo looks fine but your workspace is pig disgusting.
try adding more salt and pepper
You should probably shorten your name to, "McNugget" and just drop the whole "chef" thing.
i mean idk how to judge it it's a container of yellow liquid. not sure what restaurant quality means in this context, it's either emulsified or it's not. seasoning i guess
What are you craving right now?
>>7409100
Barbecue chicken and Potato Salad
lasagna or egg plant parmesan
>>7409100
a vomit bucket
for the last two months i have been feeling like vomiting every second of ever day
What is the best tasting species of fish?
Freshwater, I'd say trout (though sturgeon is pretty damned good). Saltwater, I'd say halibut.
You?
Smoked white fish is my favorite.
>>7398207
I don't really remember most species of fish I've had unfortunately. I had quite a few when I lived in Hawaii and it was all pretty good
Other than that I've just stuck to salmon mostly
time to get dickered up and cook shit!
continuation of >>7365802
this thread is for anyone to post a cook-along, bake-along or OC food/drink pics if they dont want to make or use another thread
>NOW WITH BAKING HOLY SMOKES
first for cats
>>7393996
>eggs, candy and beer
looks promising
ok so im gonna try to speed bake a lot of cookies for a friend at works birthday, my posting may be a bit fucky because im rushing and gonna get masively dickered in the process cuz its friday and fuck the police
bears with me
Can someone explain how to correctly use vinegar in cooking?
I recently bought a bottle of wine vinegar but I'm not exactly sure what to do with it.
Also the smell is just horrible. It almost makes me gag.
Did I buy wrong vinegar? What do?
A splash in soup is good, adds a nice acidity to it. You can also make a vinaigrette for salad.
balance flavour
>>7419522
this
How do I get into tea?
Every day until you like it.
>>7419439
How does babby into tea?
Is that what you meant?
Buy tea leafs. Dissolve in hot water. Drink.
Hey /ck/,
I just found this in my hard-boiled egg.
Is this a fetus, or something else?
Thanks in advance.
I still have it, by the way, if someone wants me to fotograph it from a different perspective.
>>7419270
Could you slice it lengthways?
yep, brb
My mom gave me some duck eggs the other day. Is there any chance that there are fetuses in them?
Duck eggs don't have fetuses in them, just like how roosters don't lay eggs
>>7419255
Only if there was a male duck around to fertilize them, and they were left lying in the nest for a few days after laying to develop.
Does it matter? If a foetus comes out, throw it in the bin.
Can't say, OP.
I haven't talked to your mom since last weekend.
So I suck at sharpening my kitchen knives.
I'm gonna keep practicing and learning till I get the art down (I really want to get good), and I have a lower-quality knife I mainly use for this purpose.
In the meantime, what's a good 'easy' sharpening solution? Electric or self-adjusting or whatever, just something that is more idiot-proof than stones and steel/ceramic sharpening rods. Don't want to fuck up the edge on my decent knives until I can at least reliably not make my $20 stamped stainless knives duller than when I started.
Tips on hand sharpening are great too, but I need a short-term solution till I figure out what exactly I'm fucking up.
>a blunt knife is more dangerous in the kitchen than a sharp one
tormek t7
also cheap stainless knives are a bitch to learn to sharpen. you might find it easier to get some cheap carbon knives first.
>>7419172
http://www.amazon.com/Sharp-036C-Pull-Through-Knife-Sharpener/dp/B00LX2KJ9G/ref=sr_1_3?ie=UTF8&qid=1456587135&sr=8-3&keywords=B00004VWKQ|B0001WOVFC|B000IXC6GA|B003MQMTNU|B00LX2KJ9G|B00MJHHQMM
This will be fine for most kitchen knives. I would say unless you seriously fuck your knife up with a knick or something there is no reason to use the coarse side.
Use the fine and don't press down very hard. Also, you really only need to drag it through once a week or so and only three times.
That will get your through.
After hearing so much about it, I decided to try the Coke with peanuts thing. I didn't have any Coke, so I used Pepsi Max. I also didn't have any peanuts, so I used almonds.
I don't see what the big deal is. It's not bad, but nothing special either. I probably won't bother having it again. Why do people keep talking about this?
literally what.
>>7419123
That's a really easy and efficient way to activate your almonds actually.
u did it wrong nigga. almonds arent porous enough
I prefer soda/juice/chocolate milk over water. Deal with it.
>>7419070
Ok fatcunt Melbournian
That's fine. I like them, but I get sick of it after a while. Water is better for all day drinking since I feel dehydrated really easily.
>>7419070
>he enjoys watered down milk
you are probably an awful person irl
How do I get perfect buttery popcorn with home ingredients?
And when I say "home ingredients" I mean I'm not very /ck/ so I don't have anything fancy. I usually fill the bottom of a large pot with butter and oil and drop one kernel in, let it pop, then pour in enough to cover the bottom and put the lid on it. It's good, but I want it butterier and better. Sometimes I'll cut open a bag of microwave popcorn and throw that in.
There's also an air popper we got for Christmas, but it's ass.
>>7418455
Regal uses butter flavored coconut oil along with butter flavored salt. Unless you have those two things you'll never have it as good as theirs. AT least when its fresh.
Melt...Butter?
Also, use the butter flavored salt that Regal uses, it's called Flavocol.
>>7418455
Stovetop pop in clarified butter.
