Archived threads in /ck/ - Food & Cooking - 622. page
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Since we can all agree this is the best Mexican chain, can someone help me try and figure out the recipe for their chicken burrito's?
If not then I guess it's just a mexican food thread
Ive had it once. A burrito. Was ok. Same as Zambreros.
>>7362362
Which burrito? There's like 6 and all vary from ok to god like
Tell me about Martini wine
I bought a bottle of this and it tastes very good, but despite the "Blanco" I wouldn't call this a white wine. Definitely has a very different taste from any other wine I've drunk.
>Vermouth (UK /ˈvɜːrməθ/;[1] or US /vərˈmuːθ/ ver-MOOTH) is an aromatized wine, a type of fortified wine flavored with various botanicals (roots, barks, flowers, seeds, herbs, spices).
>>7362356
lets not forget the copious amounts of sugar
I personally prefer the red (even sweeter) variety
one part white vermouth, one part red vermouth, one part blended schotch, optional ice, delicious sipper for long nights of gaming/reading
Try Dolin Blanc it will blow your mind. Put a bit of grapefruit rind in there and you may just blow your load....
You ever had one? What did you think. The pith is bitter as fuck, but if you "peel" each slice, the flesh is really nice, with practically no bitterness unless you've already got some built up. Post some neat fruits, /ck/.
Eating more than a half seems to start dissolving the insides of my mouth. Also yes, always peel.
>>7362347
Pomelo is so good. You can just have a huge one next to you and your desk and slice segments off it throughout the day. The texture is so perfect also, it's like the fruit I would try to genetically engineer.
Is there anything better than a creamy mushroom sauce to serve with pasta or meat?
I don't think so.
>>7362315
Sounds great, junior. I bet you enjoy it a lot. One day, when you're all grown up and facing the big world, you'll discover new things.
>>7362315
marafaka
Cooked mushrooms are pretty awful.
What's a good type of sausage for pizza? I want something in links so I can slice it.
Are anchovies a type of sausage?
Last night I made another attempt at making a good pasta sauce. However, there is something missing. I hope you guys could tell me what.
Basic recipe:
cut + fry garlic and onions
Add minced meat
Add wine, reduce
Add carrots
If enough time: add tomatoes, else add passata.
Add tomato paste
Reduce to right thickness
Season and add herbs (my favourites are basil or thyme)
What can I do to add that extra bit of flavor to make the source really worth it?
Pic unralated.
red wine
You first brown the meat. No onions and ESPECIALLY no garlic at this point. They would just burn. The meat needs to really get a crust. You need that roasted meet flavour. When the meat is almost done, season it. Otherwise the meat will still taste bland in the sauce. Just salt, pepper, paprica, herbs and NOW you can add the garlic and onions. Throw in some bay leaves. Then add a bit of wine (the better the wine, the better the sauce).
Now add in any additional shit you want. Olives, dried tomatoes, carrots, whatever. Then comes the passata. Now let this simmer for a good...
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>>7362294
or now that I see you added red wine, add more red wine. and butter.
I've added plenty of white wine to myself this evening.
Hey guys,
I've been working in the kitchen for about 4 years now, but I haven't handled much of fish. Because I am mostly working a lot of the times I never eat at home.
I bought this pack of smoked salmon and I cannot tell if it's off or not, I have been storing it in a plastic container that seems waterproof but might also be air tight as well.
This smoked salmon is a good 1 and half maybe 2 weeks old, but it looks still soft, still doesn't smell at all any different since I opened it and it's been mainly in the fridge.
My...
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The tub. This one is actually from my work that we order in from a major supplier. They seem to be very good quality plastic containers that we store food in.
>>7362268
smell it
if it doesn't smell like rotten fish you're good to go
Salmon.
Just curious if anyone was really into different varieties of tea.
Ice Tea, Milk Tea, Herbal Tea, Tea From Different Cultures (like Asia, Europe, Ect.)
Also Health Benefits if there was certain ones that help cure or ease illnesses or health problems.
I drink a fair bit of teas and tisanes. I like it, but I don't pretend it's fucken lifechanging. It's a nice bit of hot beverage and that's all I need.
Currently I'm rocking a Chinese dragon pearl jasmine, the tacky fucks, a Sri Lankan white which is particularly fine, an Earl Grey blend made with Indian leaves and whole bergamot flowers and a gumboot tea I get from a teabag which is like four dollars for a hundred. I've also got a very fine tgfop but frankly I prefer the bag tea.
I think the health benefits are overstated, but I also...
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>>7362225
I used to drink a lot more tea before I got bad cold weather heart palps, so now I avoid caffeine in substantial doses. I used to be crazy about milk tea, the best one I found in Taiwan is tieguanyin milk tea. Now I just drink rooibos and the occasional genmai milk tea (mostly milk, and the tea is mostly brown rice, so the caffeine content is pretty insubstantial).
check the catalog first before posting/bumping:
>>7340975
Is it acceptable to dip BBQ chips in dip?
Those flimsy shits will shatter before you get any dip out of the tub
>>7362216
My brother an I made nachos out of Mesquite BBQ kettle cooked chips and shredded Colby/Monterey Jack cheese.
Was fucking delicious.
>>7362219
It takes a proper motion, you must skim the top, not push it
Any amateur/professional somms on /ck/?
I'm studying to take my advanced course, working at a LC right now and hopefully it will further my career. You ever feel like some people in this industry are completely full of shit?
>somms of /ck/
>you ever feel like some people in this industry are completely full of shit
Around 95%, but that''s pretty much par for the course when it comes to jobs that out of work actors can often pull off.
>>7362208
Exactly. Basically you're just telling them what to taste. When I hear masters describing wines, I feel like they could be pulling half of the stuff out of their ass.
pic related
what can I make that incorporates a lot of chives
something for a quick breakfast meal
Eggus, senpai
Jacques Pepin style omelette. It's my go to for breakfast I even have a huge chive plant now just for this
https://www.youtube.com/watch?v=s10etP1p2bU
>>7362186
oh shit this looks tasty as fuck
Thoughts on Ikea meatballs?
I'm making those fuckers right now because they are delicious.
What are the chances of them containing horse meat?
very tiny unfortunately, if you want genuine horse meat you should find a german deli close to you and ask for ''hamburger meat''. It is going to be cured and sliced though, so if you want ground one i can't help you
>purchased probably three apartments worth of furniture at ikea
>only ever ordered the gravlax as a main dish
>>7361988
Never had them, don't want to deal with the long lines of Chinese.
Can you smoke nutella
Is that a question?????
>>7361958
It's hard as fuck to light
namebrand might be a ltitle too tough. try grinding up hazelnuts and pure cocoa.
http://www.exoticmeatmarkets.com/lionmeat.html
I've been wanting to try lion steaks, or some other exotic meats. Has anyone here ordered them before?
At $500 a steak, I'm hesitant to try
Where do they get the kind from? Wild or farm raised? What the fuck are they feeding them if farmed? That is what will make the difference between a delicious steak and a odd tasting one.
I think carnivorous meat tastes really strange.. Humans don't usually eat carnivorous meat.
>>7361947
So what do you think the "rare meat" is?
ITT: we try foods with/without rice and rate them. I'll start:
Spam (fried): 3/10
Spam (fried) with rice: 5/10
soy sauce: 0/10
soy sauce with rice: 10/10
I love my rice cooker.
Homemade meatballs: 7/10
Homemade meatballs with brown rice: 8/10
Beef tips and onions: 7/10
Beef tips and onions with rice: 9/10
