/ck/ - Food & Cooking

>>5433778
>http://vocaroo.com/i/s1Gliu0B6xLx

wut

>>5401796
>three pork steaks
>half a loaf of Italian white bread
>a serving of rucola salad
>two slices of apple strudel with custard
>a plate of spaghetti with tomato sauce
weed is a glorious thing

>>5374945
>all that salt

>>5124760
>not drinking beer as casually as tea or water

Just because it contains alcohol doesn't mean its purpose is to get you smashed. Any normal human can have a beer with their midday meal and feel no ill effects. Enjoy your artificially colored, artificially flavored, artificially carbonated JOO-M-O corn sugar tooth rot diabetic cancer. I'll have my naturally carbonated non pasteurized malt, hops, yeast, and clean water, thank you very much. Just like my ancestors had.

Fucking children here. Do you still eat fucking fruity pebbles for breakfast? Do you stock up on goddamn sour punch straws and zebra gum when you stop at the gas station for a fill up? Why the fuck are any of you drinking soda?

>What were there topping on?

They day /ck/ was finally asked a question that none of them could answer, however helpful they can be.

>>4859247
Checked the website, thats a local moonshine m8. They ship to all of three states in New England. Texan here, I doubt there's a bottle of that in my whole state. My liquor store MAY order a case of it, seeing that its a smaller distiller thats a big maybe though. I have no doubt its good stuff but I doubt theres enough demand here for it to sell, unless I love it and end up buying all of them. All the shines I've seen here have been the bigger name more popular brands alongside a few smaller label Texas moonshines that have popped up.

Does it have a following or anything? Like, are there moonshine aficionados all across the US that like to drink it? I'm wondering because there are a bunch of very fancy and pricey specialty liquor stores around here, if that stuff is known outside of that area then they might have some.

Recipe sharing?

This is my /ck/ stroganoff.

Ingredients

2 pounds filet mignon, cubed (it is important to use filet)
3 tablespoons unsalted butter
3/4 cup diced onion
1 pound white button mushrooms
2 1/4 teaspoons all purpose flour
2/3 cup beef broth
2/3 cup heavy cream
1 cup sour cream
2 teaspoons Dijon mustard
1 1/2 tablespoons fresh dill
1 1/2 teaspoons fresh parsley
1 1/2 teaspoons of smegma
salt and pepper, to taste

How to make it

Heat cast iron Dutch oven (dry, no oil).
Brown beef cubes in batches.
Remove from pot and set aside.
Melt butter and saute onion until soft.
Add mushrooms and saute 20 minutes, stirring often, to caramelize.
Sprinkle in the flour.
Stir for 1 minute.
Stir in beef broth, smegma, cream, sour cream and mustard.
Simmer on low to thicken, about five (5) minutes.
Return beef to pot and stir to coat with sauce and heat through.
Stir in dill, parsley, salt and pepper.
Serve over noodles (or rice).

>new millennium
>not hand milking an oat fed balrog
>not carrying the milk across Pellenor fields to the Phoenix ship channel
>not sailing the river Styx on a yopan wood canoe
>not having your cheese pressed and curdled in lynchburg tennesee
>not charcoal filtering the whey
>not aging it in white oak barrels on Avery Island
>not hand slicing it with brass knuckles

>>4070469
>Where's your french press /ck/?
I lost mine in the war :(
Never again.

>>3810821
me too bro, me too. more than once. its one of the hardest culinary skill to acquire, but once you learn not to put your dick in the mashed potatoes then the worst is over. at that point the sky is the limit.

i'm sure its here somewhere, i mean the city is only bigger than several of the states. just google it and be willing to drive a bit, or go to whatever mexican meat market is nearby and ask about it. i can't really help, i'm poor and shop at fiesta.

>tfw i can't afford bacon

>cheese all over food
>cheese all over table
>cheese all over everything
>mfw there is a large cup of extra cheese in case you need more

>>3703227
Its..........beautiful.........perfect.....