[ 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.15657804 [View]
File: 14 KB, 480x360, download (2).jpg [View same] [iqdb] [saucenao] [google]
15657804

>>15657798
damn straight muhfucka

>> No.9865121 [View]
File: 13 KB, 480x360, hqdefault[1].jpg [View same] [iqdb] [saucenao] [google]
9865121

why would you wear a baseball cap over the age of 16?

>> No.6863092 [View]
File: 14 KB, 480x360, 1428912982046.jpg [View same] [iqdb] [saucenao] [google]
6863092

>>6863079
>>6857514

oh and drop the heat to low from the roux when you start putting the milk/cheese in

>> No.6753417 [View]
File: 13 KB, 480x360, tpbjroc.jpg [View same] [iqdb] [saucenao] [google]
6753417

GO ON, CHEESEBURGER DEPOT!

>> No.6586663 [View]
File: 13 KB, 480x360, j 2 da r o c.jpg [View same] [iqdb] [saucenao] [google]
6586663

>>6586654
I spin more rhymes than a lazy susan; and i'm innocent until my guilt is proven PEACE

>> No.6423705 [View]
File: 14 KB, 480x360, 1428912982046.jpg [View same] [iqdb] [saucenao] [google]
6423705

>>6423654
most of those ingredients last a long time, so you should be good a long-ish time. the (cracked) eggs have the shortest shelf life of everything else, so think of it in terms of the opened eggs

this is true of most recipes, a vinaigrette will only last as long as the fresh garlic needs to start going bad in an oily environment

you should be fine if you're just gone for a few days. you're gonna cook it anyway

next time, portion and freeze whatever you don't eat after you prep and cook, and you won't have to worry about this question

good lizzuck, my nig, na'saying

>> No.6412477 [View]
File: 13 KB, 480x360, tpbjroc.jpg [View same] [iqdb] [saucenao] [google]
6412477

>>6412472
Even though I'm the hardest mafucka there.

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