/ck/ - Food & Cooking

>last year

>sister bought me a bottle of promised land old fashioned eggnog

>i'm fuckin' hooked now

>this year

>oh shit, they're out

>fuck it, get a gallon of borden's eggnog

>tastes like thick, slightly sweet, slightly salty milk

>not even worth the calories

>every sip tastes like disappointment

on behalf of myself, and anyone who was ever turned off of eggnog because of this sad excuse for a beverage, FUCK YOU BORDEN'S

>>8451

Have you ever had Promised Land's chocolate milk? It's some of the best.

>>8422

any particular recipe you'd recommend?

>>8422

Milk, cream, eggs, and sugar may be available year round,

Booze and vanilla extract may store reasonably well,

But where the hell are you supposed to find cinnamon and nutmeg and whatever other spices you need outside of the November 10 - January 14 season????

>>9071

do you live in a 3rd world country or something?

>>9037

on his table, duh.

:^)

>>9037

3 cupboards:

-one for liquors, fortified wines and the like (pastis, kirsch, marsala, madeira, cognac, mirin etc.)

-one for oils and vinegars. I make my own vinegars and let them age as well, takes up a bit of space.

-one for dried stuff: herbs, spices, spice mixes, mushrooms. I collect, dry and process my own shrooms so that takes up a bit more space than what you see in the picture as well.

-beer (usually about 100 different kinds of-) and wine (about 20-30) go in the cellar

-processed stuff goes in the fridge: soy, Worcestershire and barbecue sauces, mustards, shrimp and curry paste. You get the idea.

-fresh and exotic goes into the freezer: jalapeño, habanero, pandan leaf, galangal, ginger, lemongrass etc.

>>9000

there is literally nothing with tabasco

i like it especially with clam chowder

tapatio is also good

>>9034

the actual steamer. left it on a wok, and all the water evaporated. then rinsed it, put it in the oven (off) to dry (idk why) and turned it on, forgetting it was in there.

>>8940

A bamboo steamer is as tryhard as fuck. A regular metal steamer will do.

Use baking paper for the bottom instead of regular paper if you have it, it peels off much better.

Report back if you get better results, I want to know too.

>>9024

>>9052

>>9034

I just purchased a wooden rice steamer and I live in terror of this happening.

>>9062

This anon speaks truth about parchment paper.

>>8940

more sugar and salt in the dough

One of my friends had recommended me a recipe https://www.youtube.com/watch?v=_Mw19wVXtn4 and it worked pretty well.

He also told me a bunch of shit I was doing wrong.

One of the first things was that my steamer was way to high up. I had used a pot with 1 inches of water in it, probably 6-8 inches of space until the top of the pot, and then I rested the steamer on top of it.

The second time I used a big frying pan (don't own a wok) and the dough came out much better. Pretty sure the dough's mediocrity was a combination of both the height from the water and the recipe.

I had my friend try some of my buns from the first batch and he described it much better than me. He said the recipe for the dough was sweet but also rather bland. He said I also made the balls too thick and which ended up cooking them weirdly. When I followed his suggestions the second time around (also using the cooking with dog recipe) They came out really good.

>>9062

I used baking parchment paper both times, it worked pretty well (although it stuck to some of the buns both times and I ended up pulling the dough of the bottom of a few of them).

As a side note, freezing them for later and then steaming them before school is fucking fantastic.

>>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?

>delicious

maybe if you fetishize civil war reenactment or something

>nutritious

okay now you're just being silly, it's barely better than just eating cardboard

>>8341

Tell me you at least make your own. I tried Sailor Boy and wanted to puke.

>hardtack

>not elven waybread

fucking humans

>>8593

Medium or well done?

fortified with weevils, the only other thing that will willingly eat any of it

There was this one time when I was just really damned hungry and wanted both eggs and the leftover barbecue I had. What I did was fry the egg over easy and set it aside, then I took some pulled pork and put that in the pan and gave it some extra browning, then I took some red beans and rice and threw that in the pan till it was crispy. I just put it all on rye and then back on the pan for a minute. It was quite good.

Had some chicken left over, made a wrap out of it with some flatbread, and made a tomato sauce. Used three tomatoes, a clove of garlic, salt, pepper, oregano, one green chili keeping the seeds. It was pretty nice, would make it again.

>>8792

>learning how to make eggs royale

>Hollandaise sauce came out wrong about twice

>had a shitload of leftover egg whites from three or four attempts to make Hollandaise sauce

>made a meringue, beat in Hersey's syrup with sugar, and "baked" it until they became crisp but chewy

I did a better job with my trailer-trash chocolate meringues than I did with the main course.

>half a packet of jerky, can't eat because dental shit

>japanese noodles

>shred jerky into pot of water

>boil

>throw noodles in

>boil, strain

>throw on parm, salt, other cheapo spices, olive oil

>eat

>breddy gud

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

diced spam fried red over olive oil then covered with scrambled eggs and constantly agitated to break up the mixture, then cooked in Tabasco and then smothered the result in Parmesan.

>>9038

That physique…

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.

I remembered almond milk today and I think I'm gonna go with that. It's tasty and I don't need to prepare anything.

>>8979

>>8980

I do drink tea and coffee but too much hurts my stomach and gives me caffeine jitters.

I suppose green and herbal teas wouldn't have that problem, but then they take a while to prepare. I do have a cup of chamomile to help wind down before I go to sleep though.

>>8984

nope.tiff

>>8986

Rooibos doesn't have any tannins so you could just drop a couple of teabags into a thermos and fill it with boiling water and just have it throughout the day.

High quality chinese teas can literally sit in hot water for really long periods of time without getting bitter, relatively cheap too.

>>8973

sometimes i blend strawberry's and cherry's and put most of it through a sieve and add in seltzer water. its better than soda. other than that i only drink beer, seltzer water with a lemon slice or coffee or unsweetened iced tea.

lemongrass, ginger, dried orange peel, star anise, cloves, cardamom pods, cinnamon and cracked pepper corns left to steep in hot water, plus half a teaspoon of honey in the mug. If you're missing a few of those, it's still great tasting.

Have you ever had a diabetes check up? People with sugar problems often drink tons to self-medicate. (I'm not medically trained, just sayin')

Be careful with herbal teas: they are very healthy but they have some downsides as well. Those are negligible most of the time, unless you take in gallons of the stuff every day, which you seem to do.

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.