/ck/ - Food & Cooking

>>19693772
See that crust?
Match it, with bits of white underneath.

>>19635633
>checked
BASED
I wouldn't think Brown rice would stick too well...
Did she use a binder?
I had a summer fling who would make brown rice with a big BLOP of homemade jam in the middle, along with eggs and toast every morning..
Was good.

>>18958081
Yes, 90% of the board didn't understand it, 2% got pissed off and 8% are looking for the rib adhesive
(I may have that last 10% reversed)

>>18742063
>>18742109
both palm and my go to, coconut work well for this as well.
Olive in a pinch, but may impart a somewhat "grassy" or "olive-y" flavor.
These days coconut oil can even be found at Dollar trees, or pound-shops.
For the lazier /ck/ denizens: a regular box of 'zits thrown onto a sheet tray and into a 325°F oven works just fine---you have to watch 'em though; the line between extra toasty and burnt/inedible is rather fine.
I don't know how the flavor powder ones would do.

>>18139487
Well...
First off--THAT'S NOT TOAST.
OP is a MASSIVE FAGGOT!
You know my favorite seasoning for sausage**

>>17028357
>Henkles
*Henckels

>>16233558
Kek! How does that even happen? Extremely cheap frozen pizza full of ice crystals in a 200° for 2 hours?
I fell asleep once when cooking a stuffed Homerun pizza, Alarm woke me. It was a kind of charcoal that might've made an amazing gunpowder.
wish I had a pic.
Have some Monday toast instead.

>>15843520
>>15843527
No, I'll cop to being wrong...
>>15843332
I was wrong- your recipe is damn close to what I do for scrambled as well-I do like the occasional hard fried, cut-the-corner-of-your-mouth-on-it fried egg sammie too.
Your advice is very close to the rules for Japanese tea ceremonies too: Learn all the rules and the movements...Then you can forget them.

Me above; Forgot pic
>pic