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/ck/ - Food & Cooking

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>> No.20435054 [View]
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20435054

>runny/moist scrambles
>scrambles that are not browned for maximum flavor

>> No.20001624 [View]
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20001624

>wheated bourbon

>> No.19889558 [View]
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19889558

>>19886361
>Not bad, but it could definitely use some rancid soybean oil

>> No.19832036 [View]
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19832036

>>19828829
>corn oil, which is 54.7 percent polyunsaturated fat at a 58:1 ω-6:3 ratio

>> No.19773513 [View]
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19773513

>American "cheese"

>> No.19769664 [View]
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19769664

>moist scrambles

>> No.19640290 [View]
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19640290

>American "cheese"

>> No.19523220 [View]
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19523220

>IPA

>> No.19344640 [View]
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19344640

>>19344582
>American

>> No.19062046 [View]
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19062046

>American "cheese"

>> No.18691162 [View]
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18691162

>wheated bourbon

>> No.18168124 [View]
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18168124

>wheated bourbon

>> No.18026916 [View]
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18026916

>American "cheese"

>> No.17421360 [View]
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17421360

>>17421137
>IPA

>> No.17317167 [View]
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17317167

>40%
>three year maturation

>> No.17081242 [View]
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17081242

>>17081212
>hops-heavy beers

>> No.16900833 [View]
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16900833

>IPA

>> No.15801885 [View]
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15801885

>Diageo

>> No.15785942 [View]
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15785942

>Diageo whiskies

>> No.15642389 [View]
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15642389

>American "cheese"

>> No.15569358 [View]
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15569358

>wasting A'bunadh

>> No.15538248 [View]
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15538248

>Gin
Bartender, I feel like drinking pine needles infused into nail polish remover. What do you suggest?

>> No.15502927 [View]
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15502927

>wheated and low-rye bourbons
>typical Speysides
>Lowlands
>40% ABV
>Irish whiskey that is not single pot still
>adding water or ice to whiskey
>Diageo

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