Hey co/ck/s,
Looking for a suggestion for getting into tequila, and was hoping you guys had some suggestions. The target price range is €20 - €30.
Maybe something like pic related?
In return I bring you the tip of pic related: Amrut, a really nice drink that got me into whisky for the price of €32
>>7393958
>"whisky"
you have brought the tip of a fedora, good sir! +1
>>7393954
My experience with Quervo has been that it kinda sucks. But I don't know what's available at what price on bongland. Can you get Sauza or Cazadores? Those are the cheaper ones I like the taste of.
looking to make a killer guac
someone sauce me a recipe
>>7393586
two ripe avocados mashed with salt and the juice of one lime. add chopped cilantro, serrano pepper and red onion. that's it.
avocado
pinch of sour cream
pepper
salt
>>7393599
>sour cream
never
What would you like to drink?
"I'll have a glass of red wine."
What would you like to drink?
"I'll have a glass tap water"
>>7401505
What's fedora of red wine? It's just an alcoholic beverage that goes well with food. Shit bait, shit thread.
>>7401586
I've seen these threads with water, soda, wine, etc.
I guess true non-fedoras just don't drink anything
I'm currently making some spaghetti and sauce, and it smells delicious. I used finely diced onions, celery, and crushed garlic softened in olive oil, added butter then ground hamburger.
I let that cook for a couple minutes, added some freshly sliced baby mushrooms(about 8 oz), sugar, salt, and mint (more than a little).
After a couple minutes, I added about 30oz of beef broth, a 6oz can of tomato paste,and a 15oz can of tomato sauce (I like my sauce a little thicker, sue me).
Served over some spaghetti rigati, it's going to be awesome.
How do you like your spaghetti, /ck/?
Nothing? I know that /ck/ is a slower moving board, but I was kinda hoping for some replies. No one wants to weigh in here?
>>7401496
I used to make bolognese in a really shitty way, no celery or carrots, just onions, mushrooms and garlic. Then I discovered that a bolognese is supposed to have celery and carrots in it so I changed the veg, started using simpler ingredients and now they turn out kinda watery with not as much flavour. Your recipe seems to be a midpoint between my old and new and I think im gonna try it. If I want to make my sauces thicker should I just use more tomatoes instead of stock?
>>7401533
The stock helps it not be as acidic, the original recipe I based it off of called for no tomato sauce, I just add it to thicken it out. I've had it with and without the tomato sauce, and personally prefer it with. The mint is the key ingredient here, it's an odd choice for spaghetti, but it works so well.
Made biscuits...time to fill their buttery biscuit bases
Made white gravy
>>7400304
so todd howard retconns some piece of shit npc
to explain a gameplay decision
that unfurls what HE DID
and you want to celebrate it!
Topped biscuits with delicious white gravy
Yum!
But wait, theres more....
I'm planning on making homemade döner kebab this week, and I'm trying to save a bit of money while doing so. I found a recipe that says I should use a beef flank steak, but I have a chuck eye steak in my fridge. Could I use that instead (thinly sliced of course) or will it not work?
>>7400303
should be fine
sauce is most important
>>7401014
stay away from my daughteru you perverted fag
>>7401491
>not fucking his daughteru
faggot
2 days ago i asked in /ck/ on first alcoholic experience since i'm gonna go ony my mate's party
i went today and tried beer for the first time, taste bitter as hell but i managed to finish one can. not sure how being drunk feels but i think one can isn't enough so i finished another three
then his dad gave me a shot of whiskey, taste like cough syrup. didn't feel anything at all. nothing.
then he gave me another 6 shot saying me i have a very strong body
fast forward 1 hour ago i drove to my house still feeling nothing from the alcohol but suddenly my body starts to sweat like fuck and everything feels so fucking hot now, searched google but nothing really helps
the hell should i do? something wrong with my body? even my eyes feel really really hot
TL;DR i drank 4 cans of beer and 7 shots of whiskey but didn't get drunk, now my body is burning up and i think i'm dying
Ur body may be allergic to it
you probably have alcohol poisoning. i seriously doubt you didn't get drunk, but you thought getting drunk means not being able to control yourself/blacking out and you wanted people to think you were cool for drinking more, while being egged on for "having a strong body"
you should probably go to a hospital.
You're probably done for m8
I bought a nice steel pan recently.
Got sick of my nonstick coated one.
It's a very nice pan but I can't turn the heat higher than 4/9 or it will end up in a hellfire.
Is it really just meant for searing or do I need to get used to it first.
The only thing preventing you from putting carbon steel in a fucking pizza oven is that little silicon thing at the end of the handle.
Also, what the fuck is 4/9?
>>7399910
Max heat setting on my electric stove is "9"
Also, I don't know what you are trying to tell me in the rest of your sentence.
nah there nothing to get used to. stainless steel is for burning and boiling
What's a no fuss way to sharpen kitchen knives? I've read so much about sharpening that I feel pretty discouraged lol.
I don't really fancy the idea of spending a long time sharpening the knife (using stones etc.) as I live a very busy life. I was considering the Chef's Choice 316 Knife Sharpening System?
If that's not good, could someone please recommend a similar way of sharpening a knife that will get good results?
PIC: My dog lol
Stones take 7 minutes max. Just buy a quality steel and use it before each use and you only have to stone bi-annualy.
>>7399258
Your dog is cute! CUTE!!!
>>7399258
Just buy one of those cheap sharpeners you drag your knife through.
Otherwise get a steel sharpening rod and do it by hand.
>about to make a new recipe and roommate is in the kitchen talking to you
I usually make them cook with me.
>tfw no qt kitchen bottom
This >>7401287
Give them simple tasks, enough for them to concentrate a little and shut the fuck up.
>food and shit ton of dishes left in the sink
>all of them are roomates'
What are some dinners you are somewhat ashamed of making all the time?
Mine is a couple boxes of pic related, mixed with diced onion and green bell pepper, and a can of tomatoes cooked down with a pound of hamburger. My goal is to make it reminiscent of chili. I put some ancho chili powder in that bitch, little cumin, garlic powder, couple pinches of cayenne, pinch of oregano. I usually make some kinda cheese bread to go with it.
Senpai, no matter how complicated I make rice-a-roni, I'm ashamed, but it's so delicious.
hey at least you put some effort into it
i eat shitty instant meals for dinner once every other week or so
stuff like pizza rolls, kraft dinner, chef boyardee etc
no ragrets
>>7401250
Why not just make chili?
>>7401250
OP, at that point of add-ins and doctoring up, you should be able to just make the rice delicious with stock or the flavor from browning that hamburger.
I make a rice casserole by baking/browning seasoned bone-in chicken breasts in the oven at 450F for 15 minutes in a 9 x 13 pyrex. It's rubbed and squeezed all over with lime, garlic, salt and pepper. Then I add two bags of pearl valencia rice (cheap Diana/Goya), large can of whole peeled tomatoes, several cut up onions. Sometimes stock or wine, but really just the tomato liquid and enough water to cover. Lid on or foil, bam 45 mins later, perfection of lime-tomato-chicken rice with luscious onions. I throw the halves of lime right into the rice, and they get kind of roasty and taste like preserved lemons, a little morrocan.
You might enjoy making a from-scratch dirty rice! Or an old fashioned chili-mac casserole. A 12" lidded metal skillet parked in the oven, huge texture difference to the "instant" nature of the parboiled rice in the boxed Rice A Roni.
TIME TO FLOAT
>image.jpg
>not your father's meme beer
No thanks
So I went out and to the store. I got to taste some really tasty cheese so I bought 8 pounds of it. Now I'm thinking what should I do with all of my cheese?
cheese sculpture
8lbs? A tad excessive isn't it?
>>7400063
it was really good
what's he up to these days
>>7399710
Producer on the Youtube channel Jack on the Go.
>>7399710
Are you so stupid you can't use google?
>>7399710
after his fat days in MVF he went and wrote food articles for GQ or Esquire, i dont remember which one. Then I think he got a new show, but i haven't seen or heard about it so maybe it got cancelled quickly? he looks really weird now that hes skinny. his show was terrible anyway, i just liked watching the people make the food. the bad acting and corny lines were way too much to handle. Zimmern is way cooler and shouldve had his timeslot
>calories in, calories out, that's all that matters bro
>there's no such thing as genetics. Ya just gotta have self-discipline, man.
>>7396332
>>7396344
t. Pic related
