[ 3 / biz / cgl / ck / diy / fa / ic / jp / lit / sci / vr / vt ] [ index / top / reports ] [ become a patron ] [ status ]
2023-11: Warosu is now out of extended maintenance.

/ck/ - Food & Cooking

Search:

View post   
>> No.6525576 [View]
File: 36 KB, 409x409, 1407761046271.jpg [View same] [iqdb] [saucenao] [google]
6525576

>>6525086
>he's never heard of prosciutto and melon

>> No.6108616 [View]
File: 36 KB, 409x409, 1402127387894.jpg [View same] [iqdb] [saucenao] [google]
6108616

>>6108536
>complaining about rubes while misspelling Hofbräuhaus or knowing Hofbraeuhaus is a valid spelling

>> No.5532992 [DELETED]  [View]
File: 36 KB, 409x409, 1349228303313.jpg [View same] [iqdb] [saucenao] [google]
5532992

Am I the only one who fucking hates chicken on the bone?

It's not the bone itself, I have no problem eating ribs. It's all that cartilage and tendons and shit. Just trying to chew it makes me want to puke.

Is something wrong with me?

>> No.5505100 [View]
File: 36 KB, 409x409, maximum pleb.jpg [View same] [iqdb] [saucenao] [google]
5505100

>>5503632
>calling someone an autism
>while bitching about them disliking american 'cheese'

>> No.5498600 [View]
File: 36 KB, 409x409, maximum pleb.jpg [View same] [iqdb] [saucenao] [google]
5498600

huge plebe question. How would I add flavors to chocolate without it seizing or turning into ganache? like if I wanted to add mint flavor, for example. If I added leaves, that's be disgusting. If I added oils or essences, would't that make the chocolate seize...?

Navigation
View posts[+24][+48][+96]