Archived threads in /ck/ - Food & Cooking - 948. page
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What do you do with the leftover egg if a recipe uses only egg whites/yolks?
Use white for meringues and yolk for mayo - or just throw it in the bin... How much is half an egg worth...?
>>7173474
if i have whites left over, i make them into an omelet for breakfast the next day, if its yolks i'll save them and mix them with french toast next time i make it
if you're looking for something creative, you can make baked meringues with whites, or a custard/pudding with the yolks
If I have leftover whites I throw them in the pan with some bacon for breakfast or late-night drunken breakfast.
If it's the yolk, which rarely happens, I make carbonara or bearnaise.
I have $32 left in my bank account and I don't get paid until the 24th. How to best spend my money until then?
Rice, beans, frozen veg, small amounts of cheap meat
Cigarettes and vodka.
>>7170046
nuffin but ramen
Post them
>>7165543
>God tier apps
I like the youtube app
Nachos. They're often expensive, though.
My old neighbor used to make bacon wrapped jalapeño poppers in the smoker filled with cream cheese and a tiny sausage. I think he called them Buffalo turds and they were fucking incredible
>sandwich at restaurant
>literal heap of caramelized onions
>feels like I'm eating worms
How do people like this?
Different people like different things.
>>7177364
Why do you know what eating worms is like?
onions are nice; you're missing out
or maybe you ate too many worms as a child
My brother asked me for my rib roast recipe. I don't really have one. I leave it out, I rub, I sear, I cook. Take the temp. Always great. Anyone got a link to a good recipe online that I can refer him to?
Recipes don't make themselves.
>>7176745
just tell him how to put together whatever spice rub you use, and what temp you cook it at, and explain that the time will vary depending on the size of meat. c'mon bro this ain't rocket surgery
Can one of you fat bastards direct me into a real food forum?
I have some leftover crablegs that I want to reheat. Should I reboil them or will a microwave suffice?
>>7176690
Oven.
Mother of God. Please don't microwave them.
Stop.
No.
>>7176703
Lol why not?
Time for some oc cooking guys
These are all the ingredients were gonna need
Apply gooey paste
>>7176689
Hold onto your hats, boys.
This has to get more funky than those ingredients, I'm believing
A few days ago I saw the best cooking advice I've ever read on /ck/ and think it deserves a thread of its own
Here's what you're gonna do OP. Listen carefully because this is very important advice. Lots of people think cooking is all about complicated recipes, big cookbooks and arduous effort. Really it's more of an innate thing.
Learning to cook is much more simple, so pay close attention to what I'm going to say. Are you listening?
Fry an egg and experiment with various seasoning. This will give you an idea of what flavours go well...
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>>7176258
Except that was stupid. Learning what tastes good with eggs is not going to help you with what tastes good with the infinite amount of other foods you will need to be pairing those same things with.
>heck you're from /fit/
lolfuckno
>>7176281
>not going to help you with what tastes good with the infinite amount of other foods
So repeat the process for other foods. It's not that hard....
I've only been doing it for 4 days. I'm already better than 96% of professional chefs by my calculations. If I keep this up I don't know that I will be able to contain my power level
pruins, aka, the "brown" fruit, aka, yummy shit primers
>>7176087
Unless you suffer from some gastric-motility disorder coffee should be all one needs to take a hefty shit in the morning.
>>7176101
my anal sphincter is a little on the lax side, so I use these to grease the payload, since I'm caffeine intolerant.
>>7176087
Prunes are awesome. I don't even have pooping issues and I eat prunes frequently. They're so sweet and chewy and delicious.
Also, FYI, you can use prune puree instead of oil or butter in baking recipes (you use half as much prune puree as butter/oil). Makes for a really rich, chewy cookie or brownie, and good in things like spice cakes and quick breads.
So I'm eating this peppermint blondie, and I cannot for the life of me figure out what this white cream is on top. Any of you have any idea of what it could be?
Also holiday treats thread.
Really thick layer of buttercream?
>>7175893
Cmon dude seriously. I'm just a black dude who likes to bake and can't figure this out. Just help or go fr fr
>>7175893
He's eating a peppermint blondie, he turned in his black man card a while ago.
If you had the choice between an authentic version of a meal, and a tasty version of a meal? Which would you choose?
btw if you choose the first then you are clinically autistic.
Depends. If I just want to eat something then I don't give a crap about how authentic it is or is not. If it's tasty that's all that matters.
On the other hand if I am trying to learn a new type of cooking then I think there's something to be said for understanding the original before branching out and fucking with the recipe.
Sometimes I want tex-mex/Italian-American food, sometimes I want my own bastardized interpretation of them, sometimes I want real Mexican/Italian food. All of them are tasty in different ways and it's disappointing to get one when you're in the mood for another.
>>7175583
You don't put the basil on after it's cooked, i'd throw it in the garbage and make it again.
10 nuggers for $1.49
what's the catch?
You have to go to burger king
They're batch cooked and not to order, so don't have fresh fried crisp.
These type of offers are just for stock clearance so probably near the end of their life too
salmonella poisoning
>food constructed in a manner that requires deconstructing before eating
End the meme.
>>7175452
>implying the dramatic presentation doesn't improve the dining experience
>>7175452
>hating oranges and bananas
kill yourself americlap
>>7175906
This is why i only drink the juice
who /minutesteak/ here?
I mean, if i'm eating hotpot at a mongorian restaulant, it's fine.
otherwise like dude
wtf are you doing
steakums are for children and the poor.
>>7175009
>thinks steakums are the same quality as a high quality meat cut thin
leave.
>>7175006
Only for stirfry and soup. But I do enjoy really thin chicken breast when I'm making a gravy for roasted chicken it just melts in the gravy.
What's the secret to soft chocolate chip cookies? People in house say they aren't done when I take them out early but are fine when cool. Their way is to let them stay in longer but they are hard later. What's the right way?
>>7174848
cake flour
don't melt your butter
chill your dough
Half margarine half butter
>>7174861
>cake flour
>not pastry flour
stay pleb
