/ck/ - Food & Cooking

How long should you cook chicken liver?
I'm getting wildly different answers, and none of that "until its x degrees inside" nobody actually owns a meat thermometer

>>18886749
>>18886688
>add 5 inches of green onion
>simmer for 300000 milliseconds

>>18255324
How is asking about pies in a pie thread derailing anything

>>17124305
Look, if it was offered to me, I would. Unless it's "Pick your puppy" and then they slaughter it for me, I would, because if the dog is already chopped up and served, me saying No isn't going to put Fido back together.

I'd definitely eat shitbull though. No qualms. I'd make like a baby on Opposite Day.

>>16497841
Only if he put an inbred bun in that oven and I don't think that oven has worked for decades.

>brits only drink shitty black tea from the bag
>complain about sugar
guys that shit is not good enough for a samovar. don't kid yourself, adding sugar is not a waste of your tea, its a waste of sugar.

>>13957651
>I've tried the kind in the stupid bear
that shit is sugar syrup with honey iirc.
>and the "pure" (raw?) variety.
what? where the fuck do you live, man? The flavor of the honey strongly depends on the kind of flowers involved. There are also major differences in consistency and color, from solid to rather liquid, from nigh-white to brown.

Also, really good in various savory dishes and some cakes. A very simple example involves chicken and sesame. Just toast the sesame, fry the chicken in a pan to brown it a bit, and add honey (normally we take a rather thick one with a stronger, less refined flavor as the cooking process takes away from it). You're left with glazed chicken in a sweet-savory sauce. We often also use seasoning, which can be adapted to one's taste. I prefer a tandoori type mix.