/ck/ - Food & Cooking

>>19430945
>*lentil music starts playing*

>press the triangle pattern on the first screen to open the diagnostic menu and muck about with the settings

>>11385321
>Compressed instant coffee
Welcome to the future

>>11054343
Honestly we've been here for awhile now it's not getting any better

protein of choice
cooked white rice
soy sauce
salt and pepper
lightly beaten eggs
fry that shit up

>>10346137
>>10346194
Heat the milk to 180F (right when it forms a skin just to sanitize it from any competing bacteria ) let it cool to 100-110F (it can be as cool as 90F here but any lower and bring it back up) innoculate the milk with the culture about 3 tablespoons is plenty but more won't hurt try to use flavorless or vanilla cups as they won't have any off colors or anything. Leave sit at room temperature overnight. Yogurt and chill in the morning.

If you want it thicker strain it with cheese cloth, sharper let it sit at room temperature another day or so (once the yogurt 'sinks' in the whey (cloudy run off) it won't go any further and it will thicken more this way too. I let it sink after 3-4 days out and then strain it for the labneh cheese which is another 3 days hanging in my fridge then I portion it into 4oz. balls and season it (roll it in red pepper or whatever spices and herbs I ground up for that batch) afterwards they are carefully places in a container of cheap olive oil until I wanna eat them.
Don't worry about leaving it out of refrigeration I used to make cheese like cheddar and Gouda the stuff you get from the store is ultra pasturized to the point that it won't spoil within a week of being left out and almost every microbe in there is dead anyway (the first step is because I was used to using raw milk). If it does go bad because you used old milk or whatever it will look like ricotta rather than yogurt but I've never had that happen myself. If you have a dehydrator it might have a setting for making yogurts or just set it to low and leave it on that overnight it will speed things up. The lactic acid produced by the thermophilic culture of most commercial yogurts are strong enough to fight out most of the bacteria in milk that can make you sick.

>>10320368
Does it?

>>10272878
We've been there for awhile now

>>10223435
As a guy heading pushing 30 can confirm. I've never been more popular with women my age but they all get incredibly bitter when I tell them kids are a deal breaker as is being divorced (which I'm not and don't have), it's great that they have 2 masters in useless arts and social science degrees but I learned a trade and am completely debt free I intend to stay that way and retire and that doesn't involve taking on their debt or raising another man's children. Apparently having standards for personality and lifestyle choices after 25 makes you an asshole in women's eyes. This isn't including the addicts or 'recovering' addicts which is an absolute quagmire of shitty behaviors.

Take this shit to /r9k/ though this is a food and cooking board it doesn't belong

>>9848587
>>2017
>>Not salt-curing benis nightly
>>I shiggy-diggy shygddt
My wife's son put me on to this trick.

Sorry you didn't get any replies. Gum in American isn't really good. Your best bet is some Japanese shit. Sorry, m8.

>>8574495
It's glorious.

>>6719420

It's radical, man

I actually like DD because their donuts are less sweet than KK's

You know I actually like spam

Complete noob to cooking. Lately I've been trying to get fit and eat clean but I can't cook anything that isn't bland.

So today I plan to go in and buy some ingredients to make a decent marinade and seasoning for Beef and Chicken.

I have around $50 to spend, what are some must buys or decent recipes I make for a complete beginner?