Archived threads in /ck/ - Food & Cooking - 620. page
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>go. to gf's house to eat dinner
>her parents are serving shrimp
>my fucking face when the shrimp aren't de-vined
WHAT FUCKING DO
eat the shrimp shit, it won't hurt you
>>7363669
You can eat them either way...
>>7363669
in Japan I got served shrimp sushi where the shrimp was and still fucking alive.
You'll survive
Nowhere else to turn. Is lasagna a thing, or a collective of things?
Seems silly, but temporaly tied to how we use language nowadays.
I have baking (as I type, mind you... ) a glass dish filled with layers of flat noodles, cheeses, spinach, and a meat/veggie sauce.
Am I baking lasagna?
Am I baking a lasagna?
>>7363620
It doesn't matter.
>>7363620
It's a dish, which is one word describing a specific arrangement of ingredients. Happens all the time in language.
You could say I'm running as fast as possible, or say I'm sprinting. One is quicker to say.
You have autism
It's "a lasagna" OP, as the lasagna is considered a complete thing which is then separated for serving.
Same with 'a casserole' or 'a cake'.
But that's really being technical, it's not that concerning.
Things are about to get spicy
>classic image.jpg
im from oregon & this makes me so mad
rogues best beer isnt even that good, its just popular
![91s0kiD4QqL._SL1500_[1].jpg](https://i.imgur.com/qxaqKvN.jpg "91s0kiD4QqL._SL1500_[1].jpg")
Holy shit this stuff is amazing
I never see it in stores, why isn't it more popular?
>>7363573
I saw this in my supermarket and thought "ey, meme" which is probably why it isn't more popular. Mainly kids buy random shit like this for the novelty.
Any what type of biscuit does it taste like?
I live in the middle of nowhere and I can get that stuff at Walmart and the local grocery chain. Funny story, my brother calls that stuff "Biscotti" no matter how many times I explain "those are Fs, not Ts, and there's no I at the end!" I too love that stuff. It's almost as good as peanut butter. One time I fell in love with girl who has a terrible nut allergy and I used to lie away at night imagining spending the rest of our lives together and how I'd have to give up peanut butter so she wouldn't go into anaphylactic shock every time...
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>>7363614
Have you ever flown Delta? It's the cookie they give out in flight. It's really quite good.
Has anyine ever been to Q39's barbecue place in Kansas City? I just went there, and I'll leave my review of it right here.
I just went to Q39 for my birthday dinner. Oh. My. Lord. The best barbque ever. Here's my take on it; As I walked into that old looking Barbecue joint, it looked like an old fashioned, run down sort of place. As I walked in, my senses were heightened by the glorious smell of sweet, spicy and tangy food. A nice lady led me and my pals to our sets. Then he came. Scott. Scott was one of the best damn waiters I've ever had. From his...
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why don't you tell us what you REALLY think
Hi /ck/.
This fag I know... let's call him Justin wanted to explicitly know what step 5 to 6 meant. 'let it rise'. It's not just gonna rise at room temperature is it?
Can someone clarify this guide a little bit.
Thanks!
has to be underage
Your just going to burn everything in the first step, OP.
Start with something simpler.
>>7363519
Yup. Let rise at room temperature and protected from drafts.
Any body else here own one of these?
I like some of the syrups you can buy, but they're all too damned sweet, even when I use less than what is called for... I've been making my own syrups. So far I've made cilantro/lime, lemon/basil, strawberry and balsamic reduction, and a pear soda. Lychee was pretty good, too. So was the ginger beer. Anyone have any experience making their own soda syrups?
i had one of these mememixer in the past
never made my own though
>Adding syrup to seltzer water
>Being a child
I've got a Sodastream Source and I only use it for making seltzer. When I was younger I'd add a splash of Pom to seltzer, but haven't done anything like that recently. It's still the only thing I'd even consider
>>7363562
I like the flavor that the syrup adds, not so much the sweetness. That's why I go with flavor heavy additives, and cut the sugar down to a bare minimum.
I'm on a time-limited diagnostic exclusion diet and can only eat
rice, apples, bananas, carrots, bell peppers, cucumbers, oranges, lettuce, kiwi, plus all animal products and oils. (no spices and condiments)
Anybody got ideas for properly composed dishes using these ingredients?
>>7363353
Steak. Make rice or a cucumber/lettuce salad on the side. Maybe a roasted pepper if that's your thing.
What kind of diet do you have where you can't eat spices?
they're called kiwifruits not fucking 'kiwi'
I want to buy a juicer. Recommendations?
Pic related, it's a juicer.
I recommend you stop being such a yuppy faggot.
what kind of juice do you want to make
i have pic related it's a boss and super easy to clean
i used a breville recently at a friend's house.. it's pretty fast but a bitch to clean and i like the slow type
>>7363348
This is the correct kind of juicer. You are better off with a good blender though. Fiber...
>2016
>still being cucked by apples
How does it feel having the pallet of a 12 year old? If you aren't eating pears yet you aren't old enough to post here
You're assuming these fat fucks even eat fruit not to mention let it sit on the counter for a week to ripen
>>7363342
I put pears on pizza sometimes
You got me. Oh man. I could use a juicy pear right now.
best cheese, go
American or alternatively Velveeta
>>7363350
I said cheese nigga
i'm a fan of red leicester
I have a small rice cooker but I usually only make rice and butter in it.
Is there anything else I can make that has more flavor but is similarly easy to make? I don't have much kitchen space or a kitchen for that matter, but plain rice and butter gets kinda old.
>>7363263
No kitchen at all? I'd suggest making small 1/4 cup batches with different spices. By the time you get your shit together enough to have a kitchen you'll be a spice master.
How the fuck you make butter in a rice cooker
>>7363263
This
https://www.youtube.com/watch?v=MXMuyqbaxCs
I want to try a can or two of hominy in my chili. Is this a bad idea? Have you seen/tried/done it before? Am I and idiot sammich?
>>7363076
Hominy comes precooked. So make your chili without, mix some into a bowl, and try.
I put rice in mine when I want to stretch my chili. I make expensive damned chili.
Hominy is pretty tasteless as far as fillers go. There's a reason its not actually added to real menudo as it takes forever to infuse flavor in and serves only as a quick texture change
>>7363116
I know it's not going to 'infuse' flavor, but I love hominy and I was more or less hoping the hominy would absorb the chili flavor a little bit. I've tried hominy in bean and cheese burritos before and was disappointed, but it is an awesome side for burritos? It's weird.
>>7363092
Yeah I didn't plan on putting it in immediately with everything else, would turn to mush I'm sure.
Beautiful Co/ck/s!
I got one of these bad boys for my birthday.
Looking for some Recipe Recommendations, thinking of doing some Beef Stroganoff for the weekend.
>>7363060
http://allrecipes.com/recipe/216320/broccoli-rice-casserole/
I take this to pretty much any potluck, and it is always the first thing gone. Even when I make a double batch.
>>7363070
Noice!
I'm on such a broccoli high right now
This is the Stroganoff recipe I found
http://www.daringgourmet.com/2014/12/17/slow-cooker-beef-stroganoff/
Which I should've linked off the bat
A bunch of them used Mushroom soup as a base, but that seems pretty bitch tier.
>>7363060
Yeah. slow cooker casseroles are a flyover tradition. Most are adaptations of Campbell's Cooking with Condensed Soups recipe books.
Is this Maillard Reaction? Because to me tasted like overcooked as fuck. Is the maillard reaction a troll?
>>7363034
1. It only really shines through with red meat and duck
2. You let the meat hit room temp first and salt the ever loving fuck out of it
>>7363034
The browning (alone) is the Maillard reaction, that has nothing to do with the fact the the rest of the meat is super-overcooked.
