/ck/ - Food & Cooking

My uncle just got back from a trip to Italy and he smuggled some parmigiano reggiano back for me. The good stuff. The real stuff.

What's the best way to store it to keep its quality as long as possible? My mother suggested grating the whole thing (.724kg) and then storing it in the freezer, but that sounds a bit odd to me, so I thought I'd ask you guys for a second opinion.

>>4274081
As someone studying nutrition, I suggest you at least make an exception for the occasional fruit, potato or rice. And don't group breads/grains all together, not all grains contain gluten.

Why can't you have dairy? Is it a milk allergy or lactose intolerance? If it's an allergy, you may be able to consume products made with goat milk. If it's lactose intolerance, then small amounts of dairy shouldn't harm you.

Make an account on supercook, add a bunch of foods you CAN eat to your "pantry," and voila, you have a cookbook.

Though, I'm having a hard time believing you really can't eat all those things. Carbs are a human's main source of energy. How the hell do you stay alive? You must have ketosis by now.

I adore her. I try one of her recipes now and again but have a tendency to screw them up.

>>4247729
I honestly don't know. I was taking a class on food products and we had a lab where we tasted a dozen different kinds of milk and milk substitutes. I found the hemp milk to be intolerable. Rice milk was pretty good though.

Hemp milk is one of the most foul things I have ever tasted. I have no idea how others can drink it.

>>4247555
fuck you

>>4247521
They aren't pizzelles they're siroopwafelen

oh my god

Is there an easy way to save every image in this threaD?

I fucking love Kale. Remove the stems, shred it up, fry that shit in bacon grease with some garlic and mustard seeds. Mmm.

As someone studying agriculture I have to tell you "organic" farming is a load of bullshit. At least in the US. I don't know how that shit works for you, honestly.

The amount is spend on food for a week is the amount I spend on food for a month, and I still manage to eat healthy and cook creatively.

John's Pizzeria on Bleeker Street. Best pizza in the city.

>>4234346
Mmm, lye rolls sure sound tasty.

>>4221533
Would you still tie it even if you didn't cut it, though?

Sorry if I seem a bit clueless here...

>>4221497
Thank you! I love Alton Brown, I'll enjoy watching this.

Still though, I don't feel very confident in my ability to cut the loin into one big, flat, even piece, so I think I'll just roast it as is. It's a pretty uniform cut. I'll experiment when I'm not making a meal to impress.

>>4221486
No.

Hahaha holy fuck I this is the throwaway tag I use for all sorts of skeezy shit.

That girl is in for a surprise.

>>4221488
Even if it's a dry marinade?

>>4221493
Cool beans, thank you.

Please fucking help me because I've never made pork before and have no idea what I'm doing.

So, I have this huge hunk of pork. It's about a foot long, I know it's part of the loin, but not sure which part. (Might anyone know if I've got a 3lb or 5lb cut?) Anyway I decided to make it Julia Child style, and got it all marinated in preparation for her casserole-roasted pork recipe.

Looking back over the preparation section of the pork chapter, though, she seems to insinuate that if you've got a boneless roast (as I do), that it should be "rolled and tied." Now, I haven't done that. She doesn't seem to have any instructions on how to do that. Do I really need to? Also, should I make the whole thing or cut it in half and make two different dishes with it?

Picture somewhat related, the cut I have is a little more "flat."

On valentine's day White Castle lays out tablecloths and candles and a waiter seats you and takes your order. Jus sayin.

>>4209523
I don't have the stomach upset anymore, only the taste aversion remains. I don't think I really have to go to the doctor for it. Thank you, though.

>>4209525
No.

http://youngandthrifty.ca/how-to-g-your-moneys-worth-at-an-all-you-n-eat-buffet/

That article is really great. The only thing I'd add is to get high beforehand.

Do you really wanna know? I've accumulated quite a diverse and formidable spice rack, I think I must have like fifty different kinds.

>>4209464
Whoa, derp, can't believe I didn't think of that. Hard boiled are definitely going to start being a staple in my fridge.

>>4209465
I've never had grits, I forgot those even existed. I'll try that too, thanks.

One time I made my boyfriend chicken marsala. When I was reducing the sauce, I tried something new and left few circular slices of lemon in there to look pretty. Bad idea. The rinds made the sauce really bitter. It was inedible.

Growing up I had a lot of anxiety issues, and these manifested themselves every morning as an upset stomach, like clockwork. As a result, I've developed a lot of taste aversions to common breakfast foods. Pancakes, jam and toast, scrambled eggs, raisin bread, etc.

I'm not a big fucking baby like most people, so I usually just deal with it and eat whatever the fuck, but some days it's just nauseating for me to force down that omelet or oatmeal. I have a tendency to be especially bothered by things with a slimy texture. Right now my breakfast menu is very limited, and I want some variation. I'm looking for some unique, uncommon, well-balanced breakfast ideas that I maybe haven't tried before.

Examples of things I've zero aversion to: waffles, smoothies, bacon, coffee, certain cereals.

Thanks in advance.