/ck/ - Food & Cooking

What's the hottest sauce/spice you've ever gone with on a dish /ck/?

>>9076

Never been to or heard of Genghis Grill, sounds good though. What is the dragon powder/sauce made from?

>My uncle tried it was a bit much.

Jesus Christ I want to try it now.

>>9097

It's made from Satan's anal drippings. It is lava and hellfire made solid. Fuck you I know lava is already solid

>>9104

Pretty sure it can be liquid.

… if it's fresh enough.

>>9055

The whole beans controversy is retarded memery carried over from generations past. Texas and Mexico are not the end-all be-all authorities on a centuries-old Spanish dish. Those two places are the pretty much the quintessential culinary bastards of the Americas. Neither one is unique in any way. Sorry, Mexico. You're not special.

Personally, I like to have two or three different types of beans in my chili (mainly pinto and red kidney). It greatly helps the flavor and texture. The kind of retards who say beans don't belong in chili are the type of tards who would say that sausage and pork chops don't belong in meatball pasta.

>>9058

I say chili shouldn't have beans because I don't think anything should have beans and I fucking hate legumes as a whole.

Fuck you.

>>9060

How do you get your fibers and your vitamins and your minerals?

>>9061

Fruits and vegetables?

I tried fapping with potato starch lube. It worked wonders.

>>9014

Since you're all peanut butter experimental, melt it and drizzle over popcorn. May have to add a little regular butter to get it drizzly.

>>9032

Grease/10

don't knock it till you try it, faggot, it might not be too bad

Have you ever had grape jelly on cheeseburgers?

Dunno man, avocado on a savory crepe could work.

Maybe with tomato and egg.

I can't find a decent sushi buffet that doesn't stuff 75% of their rolls with avocado.

You Cali faggots with your trendy imitation krab rolls are to blame for this.

>>8913

BUT MUH SUPERFOOD

>>8913

I tried chocolate sauce on a pizza once.

I swear, it was fucking revolting

So, the magic of the moment is real?

>>8710

Methanol Poisoning is still a thing– bogan Aussie tourists get fucked on metho-spiked spirits in Bali these days.

http://www.news.com.au/travel/travel-advice/the-danger-that-could-be-lurking-in-your-drink-in-bali/story-e6frfqg0-1226942729084

>>8721

100% they cut it with cheap industrial alcohol.

I've been looking out at yard sales and the like for an old 3gal stainless pressure cooker to turn into a reflux still. Already have all the homebrewing equipment from years of making beer.

Not much to worry about as far as going blind either. Most of that shit was from booze getting cut with industrial alcohol or chucklefucks making stills out of lead soldered radiators.

>>8564

Actually alcohol gets its flavor from what it's made from. Oak aging adds mild additional flavors and does mellow the final product, but if you do your cuts right and blend it correctly it's not that harsh to begin with.

This is gross. Why is she using a food processor. Why does she sound like her face is being squeezed

>>8604

Her face IS being squeezed by all of that fat that's on it, just like her throat and lungs must be for her to sound like she does.

>a cup of sugar

*avalanche noises*

>calzones

dough is so greased it looks like wet paint

>and just add some *PANT PANT* marinara, and some *PANT* ham, then in the oven for about *PANT PANT PANT* 20 *PANT* minutes

it still looks wet and unfinished

are her arteries still hollow?

>mfw I have no pic of shoulder steak.

>mfw no face either

Fail.

>:>(

>>8666

I've had good luck making egg roll filling with that particular cut.

Shred the ever living fuck out of it using whatever method's convenient, then add a little pepper, lime juice, ginger, and whatever other spices tickle your fancy, marinate, then add finely shredded cabbage and carrot.

>>8681

>Beef has been skyrocketing in price here

Recent droughts forced feed prices through the roof.

These sort of things can take years to recover.

>>8995

Luckily, the slump in oil prices means fuel ethanol will tank, making corn feed cheaper and other feeds more attractive to grow.

Hopefully that spurs a rebound.

Yea, 230-5° F is ideal IMHO. No more than 250. Slow and easy. But for something quick line you did is not bad at all. What could be some ways to keep the moisture at 325°F I wonder? Maybe a little water in the pan and then convert in aluminum foil? Or what about a large pan of water in a conventional oven. Just thinking out loud.

>>8956

Hell I remember when I was younger I think for about a month I would dip my crust in bbq sauce.

>>8958

Wish I had that honestly. Mine shoots up the instant I eat a little serving of salty french fries.

>>8959

Weren't you a namefag from /o/? Not that I really mind name/tripfags if they're not complete dickwads.

Bacon ham and pineapple is delicious.

Italians can fuck off, any shitty bagged noodles and afterbirth is considered fine Italian cuisine nowadays. None of them know cuisine.

>>8985

I have a lot of interests so I post on a lot of different boards, /o/ is one of them.

>>9001

Well so do I, and >>>/o/ is one of my boards too.

>>7855

cook & drain noodles

fry carrots, onions, pork

add noodles

add enough syrup to turn noodles brown, add spice and vinegar

if sauce is too thick add water or orange juice

optionally add almonds activated obviously

Poor man's spaghetti:

-Ramen (best if meat or tomato flavour)

-Mayo

-Some ham

Cook and drain noodles, get some mayo in the noodles and mix it good. Add flavour package and throw some ham slices in.

>>8412

Actually the larger the temperature difference the faster the heat exchange.

>>8904

The rate of exchange isn't important, the amount that has to be exchanged is.

Alternately, your water heater sucks, mine will scald you when the faucet is turned all the way up.

You buy it at the grocery store.

It's next to the ramen in the fancy looking microwaveable tray.

Crêpe Normande:

-2 non-stick pans

-peeled and thinly sliced apple

-crêpe batter

-crystal or cane sugar

-a sip of calvados

-butter

-melt half the butter in a pan, gently cook the apple slices, add batter

-meanwhile melt a little butter in the other pan, enough to coat it

-add the sip of calvados to the first pan, put a match to it. When the fire dies out, cover with sugar generously

-put the second pan on top of the first, turn upside down swiftly so that the pancake falls head down in the second pan

-let the sugar caramelize slightly, meanwhile add the remainder of the butter to the first pan

-first pan on top of the second one, flip again, let simmer a while, done.

chunks of Camembert in flour, battered egg, bread crumbs, deep frie

poach 400 grams of mackerel fillet in 1l (a bit more than 2 pounds) of court-bouillon with a glass of dry white wine added. Chop finely with a soup spoon of capers, pickled gherkins, 100 grams (little less than 1/4 pound) of thick cream, a soup spoon of strong mustard, a hint of tabasco, salt. Serve on toast.

Well I actually went to Taco Bell and ordered a steak grande scrambler burrito with gravy. After I ate it I puked to clean my system and went back to bed and masterbated.

Got some king crab legs for tomorrow. How should I cook them?

>>8963

you bumped the older, deader thread.

>>8929

When you say "just one tequila", do you mean a single 750ml bottle?

And I'm going to once again advocate switching the rosé (which is more of a dessert wine or apéritif) to a sweet red.

>state capitol

You poor soul, what wasteland of a hell-hole do you live in?

>>8930

Yes, a single 750ml bottle. I'm not going cheap on it either, I plan on picking up one in the $30-40 range.

Well, that's just me. I still want the rosé as an introduction to wine, and as you see I did put a red back on the list.

Oh, and I'm from the same state as Courage the Cowardly Dog. Yeah, that's right. Kansas.

Nothin' but blackies and wheat fields. Seriously.

What is this comic?

>>8938

Boku no clipart