How can anyone drink this shit?
It taste like medicine.
That's what happens anytime they try to do "pulp free" orange juice anything.
It's all disgusting.
>>7325243
It tastes like someone tried to create orange juice without actually using oranges
>citrus punch
so it's corn syrup with "citrus" flavoring?
What's in your pot today?
I've got chicken cacciotore
>>7325112
Recipe
>>7325115
Chicken, tomato slop, cook the fuck out of it for 8 hours. Enjoy your pretend Italian food.
Hello /ck/
Lets Cook
http://www.seriouseats.com/2014/12/the-food-lab-slow-cooked-bolognese-sauce-recipe.html
>>7324998
>http://www.seriouseats.com/2014/12/the-food-lab-slow-cooked-bolognese-sauce-recipe.html
tl;dr
>>7325091
Too fuckin right pal.
I'm loosely following the recipe cos I don't give a fuck.
Got the meat and Mir space station.
Just Lamb and Beef, no pork except the panchetta
Philly cheesesteak and zucchini fries!
Mmmmm.
>>7324931
>they don't put cheese whiz on the cheesesteak
>>7324951
fuck off frog poster
>>7324931
is that mayonnaise or american simulated cheese product on the sandwich?
I fucking love the chicken you can buy precooked at Costco. I know I could probably get them cheaper and do it myself but they're like 5$ per bird and it can feed me a few days.
Any ideas what I can do with the chicken? So far I've been eating it with rice and hotsauce and I kinda want to expand. Like making stock.
You just need to save the carcass to make stock.
>>7324611
I like eating it duck with pancakes style - sliced chicken, pancakes, hoisin sauce, cucumbers and spring onions.
>>7324623
What type of pancake?
Is this true??!
Mike Illitch would not lie.
The deep dish is actually pretty good.
goes to show how little it matters
Can someone help me clear up the myth from the facts regarding this stuff? We've got several of these still and were using it relatively often to try to cut down on sodium intake, but apparently it's like the boogeyman or something. The only ingredient is listed as monosodium glutamate, which apparently doesn't have any real flavor of its own but makes food seem tastier to your tongue when you mix it with stuff. After a bit of searching, it's also rumored to cause or contribute to chronic migraines, long-term neurological damage, liver failure, obesity, autism, type 2 diabetes, parkinson's disease, lou gehrig's disease, and heart attacks. How much of this is "anti-asian racism", how much is "food industry damage control", and how much of this is just pseudoscience? In any case, any negative side effects don't seem to be able to be reliably reproduced.
So is this stuff poison or not?
>>7323110
this thread will not clear anything up for you, have you never been to /ck/?
It's not poison. It's a form of salt. It naturally occurs in certain foods. Anyone who tells you that it's any worse for you than normal salt is either ignorant or a liar.
>>7323115
Nope, I haven't. Not that I expect the thread to be wholly informative and shitposting-free, no board is like that. Was just hoping for maybe a bit of perspective from people who can give more than just textbook responses.
>>7323121
To clarify, it's not that I heard it was "worse" than normal salt, but that it's still super awful in its own right. From what I'm reading, MSG is an excitotoxin which basically stimulates the brain cells responsible for picking up savory flavor so intensely that they just die, causing a pleasure response due to the excitement response that makes you want to eat more and kill off even more brain cells. Apparently, there's also a difference between MSG extracted from naturally-grown sources, and MSG that is chemically manufactured. Something to do with whether or not they come in chains or not, and "free" MSG that is manmade is intrinsically harmful while the natural kind is perfectly fine so long as it maintains its original ratio in the food.
I'm making meat pies again. 4 this time for freezing
Soo meaty
new technique- draining the meat (85%). I was going to try mixing in turkey to get the fat down but I didn't want to risk ruining 4 pies
Getting dickered on vodka coke-zeros
Whites or the yolk?
If the yolks are salted, then the yolk, otherwise the whites
>Salted Yolk
>Whites
>Salted whites
>Yolks
This is also assuming it's hard boiled.
I'd prefer both together but whites if I have to choose
>>7321906
yolk of course, what am I? a woman? I prefer flavor to not flavor.
Wisconsin leads the world in barrel aged beer.
http://www.postcrescent.com/story/entertainment/nightlife/beer/2016/01/27/central-waters-barrels-gain-cult-status/79300602/
>"A lot of what you see in here is just us truly messing around," Mollica said.
>Last year there was Headless Heron (pumpkin spice ale), Rye Barrel Chocolate Porter and Cassian Sunset (imperial stout with coffee, vanilla and cinnamon).
Good to see they're at least keeping up the fine American tradition of making ridiculous meme beers.
>>7320461
"1414" won a gold medal at the Great American Beer Festival.
"16" won gold at the 2014 World Beer Cup
>at least
>ridiculous meme beers
Is that your best shot?
>>7320469
>american beer wins american beer awards
https://www.youtube.com/watch?v=zPpVn8xcXNU
>>7327539
i love that song
evanesences <#
Is roasting food healthier/better then boiling it?
Personally i cant stand most boiled food.
Is it unhealthy or "tasteless" to roast most things?
There is no general answer to that because different foods are different. Also, "healthier" is ill-defined. On average, boiling is going to be "healthier" because the maximum temperatures are lower.
>>7327503
What's "tasteless" is the way you are vastly overgeneralizing. And you speak as if boiling and roasting are the only two ways of cooking stuff.
But yes, speaking in vague generalities, boiling is a stupid way to cook most things. You should probably either be steaming them so all the flavor and vitamins don't get leeched out into the water, or stick them in the oven so they get crispy.
>>7327503
If your boiled food is tasteless then you're cooking it for too long.
I was eating lettuce, at the last moment I realized there were a few really tiny, black insects on them, moving around
Am I fine? Will they kill me?
>>7327401
Those are carriers of the zika virus. You are going to get pregnant and give birth to a pinhead.
What does /ck/ smoke? All good cooks smoke, and anyone that's worked in a kitchen for more than 2 months has to.
Pic related, patrician tier.
>very distinct smell and taste
>strong as fuck throat hit
>high nicotene content
>normies don't bother you and ask for cigarettes because they can't stand the strength or taste
>one of the most expensive tobaccos available
Only downsiide is everyone thinks you've been to prison when they smell it on you.
>>7327144
>implying
line cooks smoke pall malls, chefs smoke camel filters and marlboro reds
pic, or PJ supermild or rich or whatever the fuck they're called now.
>smoking
It's like you want to fuck up your tastebuds on purpose
So, I had some brioche for the first time a few days ago and because it was nearly $6 a loaf it'd be just cheaper to make it myself (also more enjoyable), and looking around, I found a recipe for it that's advertised as being made without a mixer... because I don't have one. https://www.youtube.com/watch?v=ziZe_SGblAY
As I was making it, everything was going pretty well up until I tried to mix the butter in, when that happened I basically turned half of the dough into a gooey mess that only managed to get put back together after mixing it back together with the other half of the dough and kneading it for another 45 minutes. Even then, it's still not totally looking like what it "should". (pic included is what it looks like 10 minutes after I stopped to let it rise) And it's also greasy to the touch.
I'm not a professional, or even really an experienced baker, so I can't figure out what went wrong outside of me putting in a bit too much salt: I sized down the recipe by a third because I wasn't sure how it would turn out. Anyone here know what I did wrong with it, and if it can be fixed? Or at least what I can do to prevent this from happening on my next attempt?
>>7326931
I would not recommend brunos recipes as a starting point. he's a professional chef and makes all this shit look easy, so it's easy for him to go from a beautiful mess to a shiny dough.
to your problem though, looks shaggy, so your gluten matrix might not be developed. watch the way bruno stretches and folds, it's magic really. do a windowpane test (stretch a small piece apart, if you can see light thru it like a windowpane, your gluten matrix is fine.) You can also throw it in the fridge.
Brioche should be greasy, it's got a shit ton of butter.
I recommend thorwing it into the fridge overnight. This will 1) slowly develop your gluten 2) chill the butter in the mix, making it maybe easier to handle.
>>7327232
here's a vid better showing how to develop your gluten matrix
https://youtu.be/sOjSp5_YiF0
OP, brioche will often look like a disaster as you work in the butter
it's a real shit to work with, and something like a dough scraper is really useful (or just improvise with something like the side of a lid from a plastic tub)
i will usually keep adding butter until the dough really starts to struggle to absord (adsorb? i don't know what the chemistry is) butter any more, but mostly brioche recipes recommend leaving it overnight in the fridge anyway, so it'll be stiffer then, and resting the dough will always help
key points: it will be greasy, it will be difficult to work with, so don't worry about that, and it will still rise and taste excellent after baking
