Archived threads in /ck/ - Food & Cooking - 552. page
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Tried this for the first time. Cooked over a grill pan in addition to microwave cooking.
I microwave with soaked paper towels. And then 15 minutes total on the grill pan at medium heat.
Parsley and italian seasoning.
I wanted a short meal in the morning. Time to sleep now. :3
I guess I like how it was dry because it made eating plain potatoes palatable. The flavor was interesting. I don't like my food too greasy, and the grill pan helped with that.
The taste was weird though I dunno. Maybe I never really liked browned potato that much. I'm pretty sure I didn't overdo the temperature for the olive oil.
It took so long though. Maybe I'll use a higher heat oil next time, although I'm not sure my non-stick pan can deal with the higher heat.
Anyone have something to say? I never post on this board. This probably isn't even a good time to post food, lol.
I like baked potatoes so I don't know how this was different. The browning makes the potato taste like too much or something.
>tfw halfway through a fifth of rum
what's a fifth in real measurements
>>7395855
750mL
I don't live in the US, so when I hear "a fifth" I always think it means 20% of a full bottle.
I found out it's actually about the quantity in a full bottle of spirits long ago, but it still takes a moment to parse correctly.
![baking[1].png](https://i.imgur.com/cy0KfTI.png "baking[1].png")
How hard is baking? Good bread is like 6 bucks a loaf. I can't afford that shit.
baking is legos dude
just follow the instructions
>>7395231
It's all about technique, ingredient-wise you could make a month's worth of bread for ten dollars because it's just water salt yeast and flour.
Also takes a lot of fucking time to make a decent product.
>>7395231
It's not. But bread isn't worth consuming a lot of, anyway. A fun luxury, but like all "staples" it should only be frequently consumed by poor people who need to fill out their calorie intake.
Is it delicious?
What does /ck/ normally pick up from the quick stop?
>>7394302
Depends who is supplying it. I've had some pretty good prepackaged sushi and some really terrible.
>raw fish sushi
>from a gas station
you are a braver (or dumber) man than I.
>>7394302
It's almost always below average, never reaching above mediocre
It's not even the cheapest food out there, it's just the most convinient
So simple, so fucking delicious.
Holy shit.
There is literally no better chicken burger in existence.
is that a chicken patty or is it a fried breast? because if its not ground it isn't a burger
Literally fuck off shill. A&W is absolute trash.
>>7393719
it's a patty shaped somewhat like a breast
So, how difficult is it really to be a waitress? Seems like they get a lot of sympathy and whine a lot even though they probably get paid more than most restaurant workers.
Easier and far better paying in the majority of cases than back of house.
>>7393130
Worst job in the industry, it's like being a whore with optional pay and not being able to turn down minorities or trailer trash.
Bartender here.
Hated being a waiter, more high maintenance. You run around like a chicken especially when you have a lot of tables
Who AMERI/ck/A here?
I just got done constructing this beauty and I felt an irresistible urge to start singing the national anthem of the greatest country in the world.
Post U.S.A. food.
God bless America, amen.
>>7390991
>>7391753
the burger may be American but that's some Chinese sweatshop tier craftsmanship if I've ever seen it
>>7391800
My fingers were trembling with patriotism.
Why the fuck is this considered an import in Texas?
It's not.
>>7398119
Isn't it brewed in Texas?
Beerfags have a chip on their shoulder about Europe
In the beerfag mind, no matter how much they shriek USA USA #1 #1, they still secretly believe that they need to impress Europe. Just look at all the butthurt in the average beer thread. Disagree with someone's taste? You're automatically from Europe.
In any case. In a beer store, "import" has traditionally meant good where they put the good stuff. This is your real cue as to how the beerfag mind works, in real physical terms.
Now, Texas. In Texas, shit taste reigns. In the kingdom of...
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![billboard-1-enlarged-bottle[1].png](https://i.imgur.com/d53Czxo.png "billboard-1-enlarged-bottle[1].png")
Is this any good? I know nothing about olive oil but the label is nice.
>>7398025
If you're picky about olive oil start here
http://www.worldsbestoliveoils.org/worlds-best-olive-oils.html
>>7398025
>I know nothing about olive oil but the label is nice.
That's how I choose my craft beer.
>>7398059
surprised greece isn't on the list at all
My sibling wants to cook a whole pig heart to eat in front of their friends. What's the best way for them to prepare it so that it's still recognizable but tender and tasty?
Braise it.
>>7397831
https://www.youtube.com/watch?v=4QCLtgcJAog&feature=youtu.be&t=1m8s
>>7397831
Spit roasting is the only option OP.
How do you make perfect donuts? Everytime I make them they come out hard and crispy but I want them soft like a donut shops.
>hard and crispy
Put an aluminum tent over them while they're baking, and wrap them in tea cloth when they're cooling.
>>7396818
>baking
There's your problem.
>>7396806
I assume the donut shops have large R&D departments with food scientists trying all sorts of shit to make the donuts soft.
What can I do with chicken liver that's not liver and onions?
>>7396413
Pate?
![chickenchickens[1].jpg](https://i.imgur.com/IBuVl6i.jpg "chickenchickens[1].jpg")
>>7396413
Have you not had deep-fried chicken livers?
>>7396487
>Have you not had deep-fried chicken livers?
This is the way to do it! Clean up a little of the gristle with sharp knife, separating lobes. Soak in a little buttermilk with hot sauce first, then dredge in seasoned flour, maybe with a little fine cornmeal added, either/or. Fry in a cast iron in about an inch of oil, turning once. Rich, and screams out for an ice cold dark beer, and some comfort sides, Southern style.
My favorite thing to do with it, though is "chopped liver"...
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Ok so I've got some leftover leeks, ginger, onions, and I also have some pork
What the hell can I make with them?
Interwebs keep saying I can make soup but they all look like the type of creamy soup which I really don't like
I need something I can make somewhat fast, doesn't have to be a lot, because in 7 hours the slowcooker will be done with actual food
Suggestions?
Stir fry the whole thing and eat with rice?
fry the pork, forget about the rest
stir fry with some garlic and soy sauce and/or oyster sauce
>>7396395
yea, was thinking the same
should I chop the ginger or just slice it in long pieces (julienne or whatever it's called)
it's really the first time I'm using ginger
and I guess I don't need pepper because of it, right?
I'm starting slow cooked corned beef tonight so it will be ready for corned beef and eggs at brunch.
Thinking ahead towards leftovers, already. Not my usual MO.
I've done a few things with the leftovers before now: sandwiches of course, some amazing sourdough corned beef pancakes, hash, red (beet) hash, stir fries, corned beef pot pie....
Anyone here ever done a corned beef stroganoff? Something else?
Thanks.
>>7394864
I made corned beef tacos once with leftovers.
I fried up some chopped onion, chopped up leftover corned beef, cabbage and carrots, put it in some corn tortillas that I browned a bit in a pan and then put some horseradish sour cream sauce I made on top.
They were pretty tasty.
>>7394868
Shit. That sounds pretty good.
>>7394864
>not adding a spice rub and smoking for superior pastrami
So my CSA got me 1 lb of sunchoke this week. I know I want to roast them, but I have no idea what to serve them with. Suggestion?
Some kind of meat and vegetables.
>>7394806
I'll probably be roasting carrots along side the sunchokes (because, 2lb bag of carrots was in the same basket).
I just need an idea for the meat part.
>>7394792
fish of some sort
