Hello /ck/, I don't come here often, but I'd like your advice. I decided this afternoon to break my vegetarianism, which I held to for several years. My question is how should I ease myself back into eating meat without fucking my shit up.
I started with a turkey wrap today.
Thanks
try insects like crickets or mealworms
Anyone here suffer from bad GERD or acid reflux?
I'm on medication which helps, but my diet is pretty limited. I avoid a lot of processed and fatty food, and have some pretty awful restrictions on what won't set me off.
>Very limited intake of dairy
>No onions, tomatoes, peppers, citrus or high amounts of sugar
>Heavy fats and sauces are out
>Many spices set me off, especially cinnamon, garlic, tumeric, pepper and cumin.
While I'm making do cooking my own meals, and eating pretty healthy, its all bland as fuck. I'm just wondering what I can do for seasoning or making things taste better.
I'm also interested in what people with other dietary restrictions do to cook around them. So if you have stories about that I'd like to hear them.
Allergic to dairy. There are vegan products that do a good job as replacements.
Bring back Snacks!
I get terrible acid heartburn all the time. Probably because I eat all those things you mentioned in massive amounts and have no plans to stop. I keep antacids handy all over my flat and in all my coat pockets and just eat half of one whenever I feel the acid.
I thought I was lactose intolerant once (turns out it was just from eating a LOT of bad yoghurt). I switched to coconut milk and it wasn't bad at all. I still use coconut milk instead of dairy sometimes out of preference. It's great in porridge. Pretty good in pancakes as well.
How would you cook haddock fillets, assuming you only had basic spices (salt, pepper, garlic salt, and oregano) cooking oil, and other basics, and were too drunk to dive to the store?
Poach it in milk, turn that into mornay sauce.
>Learning to cook
>Decide to make Chicken Fettuccine Alfredo for my picky eater mother and sister who refuse to cook and would drive to fast food daily if they could pick.
>Slow at cooking/prep and with limited supplies so it takes me an hour to obtain all ingredients/dishes, etc.
>Sister asks if we can go to McDonald's because she is hungry while I am cooking it.
>Mother says "eh, it's okay, just not as good as what I'm used to thanks though." and proceeds to pour a fuckton of pepper/additional shredded cheese on it.
>What she's "used to" is the original ragu alfredo sauce jar found in WalMart poured over cooked noodles w a shitload of added cheese.
>Sister shovels food in while watching YouTube, nonchalantly. Doesn't care at all about my effort, no appreciation.
>Now I have an entire kitchen to clean later on top of all of it.
What even is the point of cooking when nobody appreciates it and it's easier to just buy frozen/pre-made food?
I mean I know it wouldn't be restaurant-quality or anything but apparently a pre-made jar of shit tastes better than fresh ingredients & homemade cooking. I'm so upset.
>>7350764
when you've only eating premade and processed food, you usually can't taste the subtle things that make fresh food taste fresh, and you just crave an excessive amount of salt/sugar/fat.
there's nothing wrong with adding more pepper and cheese to your food if you like it, and you should also be prepared to have a lot of your cooking suck if you're still learning. but usually it'll taste better than premade stuff.
and some people just don't appreciate food. they just want it to make them feel good, like an addiction.
>>7350764
Keep at it. Also, you should not take people seasoning your food as an insult. Sensitivity and preference varies.
Also in case anyone was wondering:
The recipe I used:
Ingredients - 500g pkg of rotini noodles (didn't have fettuccine on hand), 2 boneless, skinless chicken breasts (0,664kg), 2.5 cups chicken broth, 8 tsp flour, 8 oz cream cheese (didn't have neufchatel), 6 tbsp parmeggiano reggiano shredded, salt, cajun seasoning, a little bit of garlic powder and some pepper.
What I did:
>Bring pan of water to a boil, add salt and extra virgin olive oil to water, cook rotini noodles, drain and add to bowl.
>Simultaneously, cut chicken breasts into slices. Season with salt, pepper & cajun seasoning.
>In a large deep skillet, fry chicken breasts, flipping occasionally.
>Remove chicken and shred it, set aside.
>In same skillet I fried the chicken in, add chicken broth and flour mixture, whisking in the cream cheese, parmesean, garlic powder and pepper until boiling/thickened.
>Add shredded chicken to mixture, remove from heat and pour over noodles, mixing in a large bowl.
>I then added more parmesean and also shredded Râpé Fondant cheese.
>Served all three of us in bowls with garlic bread slices.
Do you think I might've done something wrong? Noodles/chicken were cooked well. Perhaps anyone has suggestions on why it might've not tasted good to them? I just am not understanding.
Popular foodlike product producer “Kraft ‘Foods'” issued a recall of it’s ‘Velveeta Cheese’ product after incredibly high levels of semen were detected. The semen level issue was found after several customer complaints of an incredibly bitter taste began to emerge via the manufacturer’s Facebook netpage.
It is speculated that unregulated masturbatory practices in a Kraft ‘Foods’ factory is the likely cause of the unwanted toxic additive. Besides affecting the taste and passing on dozens if not hundreds of masturbation caused diseases; Kraft ‘Foods’ is concerned that the semen may affect the shelf life of their products. The recall was voluntary in nature and despite the gross negligence that allowed this to happen, sanctions from the FDA are not expected.
Food researcher and man about campus, Brother Nathan Carpus (Brother Lonnie’s University of Faith Facts, Safford, AZ) said, “No Lonvidians are expected to be affected by this recall as the King Lonald Holy Bible states we are only to eat pure food hunted or grown on the campound.” It is, however, expected to severely affect masturbators as they tend to frequent Walmart and the tainted cheese-like food products in question were by in large sent to Walmart distribution centers.
Due to the highly unregulated nature of the “foodlike product” industry, this is not the first nor likely the last time that the “almost food” food supply has been sullied with the seed of the masturbator.
Anybody else having trouble actually placing your pre-order for pickup? Won't let me for some reason.
it isn't 2:00 yet maybe
>>7350473
Are you using Firefox and noscript? Noscript was causing a blank page when I clicked on the email link.
They fucked up their online order form for the thing. I'ma try and get one. Anyways when the image was loading in my inbox the word 'Quesaluparito' popped up.
That's what it is. Quesaluparito. Snape kills Dumbledore.
We know, faggot. We all know. And it's a quesalupa, not a fucking quesaluparito. Learn to read.
I want it so bad
I swear Taco Bell R&D is black magic
Tonight I will be making enchiladas. I make this often and I have a pretty good recipe but I was wondering what you guys thought about this:
Will the quality be significantly affected if I assemble them well beforehand and then stash them in the fridge? I fry my tortillas in a bit of oil beforehand so that might keep some moisture out but will they still get soggy? how much longer do you think I will have to bake them if they are cold?
It won't make a bit of difference
Source: I was born a poor enchilada boy
>>7350229
thanks senpai
Huge emergency
I potentially fucked up someone's baked dish badly. Need to know if there is a way to recover it or if it's still fine.
Friend made a cheese cake with an Oreo crust. Baked on a water bath. She entrusted me to put it on the fridge after it was done baking and allowed to sit for an hour.
I did what she said, except I didn't know that I had to take the cake most of the container and foil wrap it had around the spring mold because water might be in there. I put the whole thing in the fridge like a dumbass because I didn't see any water in the pan used to boil bake it.
So it has now sat about 5 hours in the fridge completely wrapped with liquids trapped in and she saw it. She undoes the mold and wrap and cannot tell if the crust is wet. She said that if the crust is wet and someone tries to cut it, the whole thing will crumble and the last night of effort was entirely wasted.
How can we check? Is there a way to fix this? The guilt is enormous, man.
>>7350062
tl;dr
You could go ahead and cut it and find out?
Should mention that this cake is for someone's birthday party in about 16 hours.
She looked online some where and it said it would take 2 days to dry in the fridge if that were the case where the crust was wet.
Feels real bad, man.
I think something's wrong with these pumpkins
those are honeydews
>>7349952
bored /tv/ shitposter detected.
Hello, /ck/.
Shoprite's lively logo is causing concern in America. Why is the shopping-cart exploding?
Thanks for reading,
Anon.
>>7349894
The same could be said about Stop and Shop. What are those pieces? Could they be fruit? Is it a shopping cart overfilled with items? Are they WMDs? Questions.
things looks and kinda tastes like bread
eg cauliflower pizza
http://gimmedelicious.com/2014/03/30/magimix-food-processor-review-the-best-low-carb-cauliflower-pizza-crust-recipe/
Just eat bread you meme
>>7349814
/thread
cancer goes in all fields
Has anyone ever used warthers cutlery from Ohio? The prices look good and they use CPM S35V Steel. 102 us dollars for a inch chef's
>>7349610
9 inch chef's knife Sorry for the typo. http://www.warthercutlery.com
I looked at their stuff when I was in the market for my first "real knife" like 12 years ago.
I seem to recall they were cheaper, and they were using something else. Might have been D2 or something.
The rustic look doesn't fit with using stainless steel. I think they made a mistake.
What kind of drink is this /ck/?
Its driving me crazy
It's Zhigulevskoe. Just a cheap Soviet-era beer that's pretty popular today.
Howdy /ck/ first time ever posting here. I'm having late night pizza cravings but only have two sauces, buffalo and ranch dressing. What's the /ck/ approved buffalo:ranch ratio? Personally I'm a 4:1 buffalo to ranch guy because of muh spice but I wanted some professional info.
>>7348664
All buffalo, with added something like Dave's Insanity Sauce so it actually is spicy rather than just tangy.
Ranch is good but it's just too strong, it kills heat
Start with a little ranch and then add buffalo sauce until you like it.
Little Caesars buffalo ranch is my favorite pizza chain sauce tbqfh senpai, maybe tied with PAPA Js hydrogenated oil and garlic shiznit.
