>>7414462
Invite your boss for lunch, or maybe even dinner. Make some nice potatos with dat trout. And a salad if desired. Maybe you get a promotion.

>>7414519

Oddly enough I just did get promoted 2 weeks ago.

I bought a can of those on clearance at Target a couple months ago.

Tried eating them plain on some decent crusty bread but ended up throwing out half the can.

I've always lived by the ocean, so maybe I'm just not used to freshwater fish (not that I've never had trout before).

Our 18th century traditional cooking high-priestess in Westfalia, western Germany is a lady called Henriette Davidis. Google her for original operose recipes. Or visit her museum in the city of Dortmund.

>>7413563
Thanks! That's really helpful!

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>>7413533
I can provide you with a few if you want, central germany, pic related.

A sunday classic:

> get beef from the upper lobe, no idea how you call it
> slices, more long that wide
> tenderize them
> pepper and salt
> spread some german mustard thinly on it
> add similar sized slices of bacon, pickle and onion
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dave arnold

I watch giada only for her tits

>>7413325

This is pleb-tier but....

I think Jamie Oliver's a bit of a dick but a few years ago when he first started going on about shitty school dinners, hospital food and people eating takeaways he was talking a lot of sense and I've gone from 3 or 4 takeaways a week to 1 - and I split that with my wife.

Rest of the week is homecooked all the way - stews, veg currys with homemade sauce and any other shit I can make shitloads of and freeze individual portions.

So yeah - Jamie Olivers an annoying...
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>>7412862
My solution would be to go to Paris Baguette and acquire another one..and some melon bread as well.

Just make it yourself:

http://www.seriouseats.com/recipes/2015/08/japanese-cotton-soft-cheesecake-recipe.html

>>7412874
Its only in korea i should spend 600€ on a cheesecake?

>>7413365
Crack the egg into a cup so it's easier to pour into the water
Vinegar in the water
Stir the water into a vortex before you add the egg
Add the egg to the CENTER of the vortex.
Don't drop the egg from height. Pour it in right at surface level.

>>7413373
How many minutes would you suggest for a nice runny yoke?

>>7413377
At the gentlest simmer, maybe three minutes for liquid but gooey?

>>7411450
>Coffee will stain your teeth
Well you aren't wrong

dumb bait/10

Tea is for low test fags and women

Tell me which bitch you are

I wouldn't describe the bond in HCl as covalent

Should've just taken some carbon oxygen compound

>>7414400
did i said the picture were unrelated ?
sorry,
that picture is totaly unrelated to the recipe.

>>7414407
hello how is chemistry ever unrelated to /ck/

in the end everyone here is just an applied chemist

I refuse to help you on principle.

>>7414366

/thread

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>>7414366
Why not?

Step 1 melt a few tablespoons of butter
There is no step 2

>>7414089

Chop it up and put it on a salad (either vegetable or mayo-based) or in a sandwich
Use in sushi rolls
Add to soups
Stir fry
or just dip it in butter like you would normal crabmeat

...do you really need to be told how to eat crab? Yeah, it's fake but it can be used the same way.

>>7414089
tempura fry them or add them to soups or make crab salad.

>>7413577
OP here.
the tea is:
http://www.aliexpress.com/store/product/2009-yr-Ripe-Pu-er-Chagao-Gold-Tin-Foil-Packing-Shu-Puer-Resin-50g-Chinese-Puerh/1269947_32448494476.html

I drink it this way:
https://www.youtube.com/watch?v=AV_SDnYZVYo

It's quite a traditional way of brewing tea for literally seconds but with a high tea to water ratio so I wouldn't say that that automatically makes it shit-tier.

However, it probably isn't that great. It's cheap, wrapped in foil (note how the pu-er in your video is in 'paper' so it can breathe), shu (as opposed to aged even though it says 'ripe'), and as you say, it disappears. I've personally used instant pu-er before and while it's a decent drink, it's not like drinking real pu-er. If I were you, I wouldn't...
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>>7413577
You should invest in some real puer tea, this "resin" is probably went through some forced fermentation. anyway, if you like the taste of it, it's ok, just don't show it to some snobs

>>7413349
actual food

>>7413349
In Norway they sell 5kr hotdogs near the exit, and you can get a free bus there from Oslo city centre.

I can live on next to no money whatsoever!

>>7413355
>5kr lips-and-ass dog
>living

Pick one friendo

>>7413262
why keto?

>>7413263
Trying to lose weight and control my high blood sugar.

>>7413266
Why not stop eating like shit and work out, fatty?

>>7413194

>as soon as it cooled down

You're not supposed to eat that kind of cheese sauce cold, dum dum.

Throw it in a double boiler and/or just whisk continually over low heat and it should come back just fine, assuming you did everything else right.

>confused as to why it looks like a deviled egg

>>7413194
>This has happened every time I've tried making any type of sauce

Sauces must be served immediately, this is what happens when they cool. If you need to extend the life of a sauce you could put it in a thermos but even then it wouldn't get you much more time

>>7413198
>>7413203
Ah I see. How would I make a sauce that can be served cold then?

>>7406659
Change the berries for jam and the soup for a yellow pea soup and it's closer

>>7406659

If he was 18, he was a 3rd year high schooler and thus has no more school as the courses for 3rd year students end on the 18th of february in most schools.

>>7406663

and the bread for näkkileipä and the veggie sides to grated carrots with pineapple chunks in it.

>>7406667
>carrots with pineapple chunks in it

Thanks for triggering me

>>7413995
Enjoy your broken/chipped blades.

>>7413995
they're not bad for what they are meant for. Cutting things where metal would kick start oxidation and discoloration. They do chip and break rather easily. Very few pro kitchens even use them. Steel will always be your best bet.

>>7414007
>>7414002

thx