Archived threads in /ck/ - Food & Cooking - 861. page
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Lasagna!
'Agna
Are you all trying to summon some magic lahzanyee cuck spirit or something?
Hey /ck/, Happy New Year!
Love,
/jp/
go back to your hotglue thread
Shut the fuck up.
>>7219793
Fuck off
Happy new year cu/ck/s
>>7219775
Yes same to you
How about a kiss
Welcome to 16 hours ago, OP
>>7219784
I suppose next you'll claim it's summer not winter
What will you millennials come up with next
Anybody else out there using BTT2? It's good stuff.
How has it worked for you /ck/?
>>7219708
Tang is better. Plus, the astronauts used it.
Isn't that a pyramid scheme product?
>>7219748
tang is amazing
please tell me some slow cooked recipies
Please learn to use proper spelling and punctuation.
>slow cooker
salsa chicken
>>7219693
I make coleslaw and ice cream in my crockpot.
How did Pepperoni, Bacon and Mushroom become known as the Canadian? Do they even make pizza in Canada?
>>7219620
I've never heard of a pizza called a Canadian and I've lived in 11 U.S. states for over 44 years.
>>7219620
the canadian is just a less impressive hawaiian, in my book
I don't even think I've heard of anything being called canadian without back bacon slices, especially on pizza
none of those ingredients are found moreso in canada than anywhere else
>>7219651
I thought it was only me but I typed it into google and the first few hits I get are recipes for how to make a Canadian Pizza. I wasn't logged into Gmail and was using private mode in firefox. I live in SF and always hear it at bars.
So I was thinking of making Jeb's guac recipe for some new year dip, seems a bit plain.
http://thehill.com/blogs/in-the-know/264512-jeb-shares-ideal-guac-ingredients
>whipped up in a molcajete
>avocados (According to the former Florida governor they must be “not too ripe, but they gotta be ripe enough.”
>cilantro
>jalapeno (“Rather than chile serrano,” says Bush.)
>onions
>garlic...
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Tomatoes are shit in guac, adds no flavor, only serves to water it down.
Not adding citrus, however, is full retard. The fact that he would also even mention lemon instead of lime just confirms the retard levels.
>>7219618
Agreed, if you want tomato with your guac make a salsa. No lime to cut the richness of the avocado is quite absurd.
Happy New Year!
>>7219576
oh dear
>>7219576
Die Brezn san aba ned soibagmocht oder?
>>7219576
If you put aluminum foil on the baking sheet whenever you use it, it won't get all fucked up like yours.
And Happy New Year. May Disco live forever.
Who /beerbrats/ here?
MFW it's a brisk 50 degrees and brats are boiling and ready for the grill with chili and onions and mustard.
What are your tailgate recipes?
Goddamn I'm jelly. Not samefag.
>>7219469
I tailgate at Michigan State games. It's always beer, burgers and brats. I like beef brats with jalapenos. I don't add anything to the burgers but salt and pepper. They get dressed up with onions, tomatoes and lettuce - condiments are available for the kiddies. One cooler for pop and food. One cooler for beer. Everything is grilled on a fancy pants hibachi with coals.
>>7219469
>a brisk 50 degrees
Are you in Alabama? Where is 50F considered brisk
Maybe its just because I associate brats with the GOAT upper midwestern tailgate culture but that sounded funny to me
H....Happy New Years guys
>>7219444
y-you too
>>7219444
anon that looks kinda comfy desu. Whats the green condiment?
>>7219444
>that keyboard
subvocalizers brains would literally shut down
CP general
I make Chicken Parm sometimes. I fry the chicken by doing the usual fIour>eggs>breadcrumbs thing and then plopping it in a cast iron pan filled with hot canola oil.
I want to start adding fried eggplant (or "aubergine" for you thirdworlders) to the dish to make it better, but I'm not sure if it's as simple to do as I would hope. Let's assume I'm cutting half inch slices of eggplant. Can I just do the flour>eggs>breadcrumbs thing and fry it up? Or is the interior of the eggplant not going to be soft? Do I need...
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>>7219385
>cp general
>>7219404
>2016
>pretending not to know its bait
>>7219414
It's not all bait, I seriously want to discuss chicken Parmesan and specifically how to fry the eggplant
So, I filled a five gallon pressure cooker with four and a half gallons of water. It's been boiling for three hours. I have just noticed that part of the jiggler mechanism is not attached.
My question, would the jiggler normally be doing its "shucka shucka" noise by now? I haven't used a pressure cooker before, but I feel like three hours plus would have built up enough pressure by now.
Pic related as this currently my face.
The pressure cooker requires the "shuka shuka" mechanism, without that, it is boiling at atmospheric pressure. Congrats, you just wasted 3 hours.
>>7219254
>boiling water
>in a pressure cooker
>for 3 hours
Seriously, what did you hope to accomplish?
Why the fuck are you boiling water in a pressure cooker?
Guys, what the fuck is this? This Russian at my job gave it to me to celebrate New Years.
>Is better than Vodka! You have lots of funny times and big babes!
I don't know what the fuck he was trying to say. Is this smoked or raw?
>>7219074
It's smoked, Anon-senpai. Norven's raw stuff comes in a blue label.
>>7219094
Thanks, Anon. I was about to throw this in the oven with some mayo and panko until it hit me that it may not be raw.
Can you make orzo in a rice cooker? Like one of the nice zojirushi micom ones?
you can
>>7218976
no need. Rice is much tougher than pasta and you may overcook your orzo
>>7220109
This. Orzo cooks faster than other pasta noodles, since it's so small.
Title says it all
>>7218945
Also these
Thick split pea soup with bits and pieces, slow cooked all day.
Mini tacos from the frozen section.
>>7218945
Bringing in the new year with flare
