/ck/ - Food & Cooking

>>9482073
I make one leave cabbage rolls about every 3 months, but if you can pull off a giant multi-leaf....stuffed cabbage loaf? I'd be impressed. All I'd say is that after steaming and pulling the cabbage to chill it for about 10 minutes before rolling as it makes it less likely to tear.

Post results.

>>9372519
POPPYSEED
O
P
P
Y

>Anything from Canada
>Anything from the U.S.
>Anything from Mexico

I'm assuming OP meant North America (pro-tip, there's a South America).

>>9158502
When out with friends or family I always undercut my temp when asked because I know it's going to sit under a hot lamp for 5 minutes while the junkie on the fry station is cooking my retarded nephews tendies.

It's basically a reflex, you JUST KNOW.

>>9082443
>I've lived in the same place my entire life.

Cool blog bro. Have you ever taken a deep breath, sat back and considered making the executive decision to shut the fuck up you uncultured swine?

>>8961343
I'm sure there's an app you can download to rate your toilet experience.

>>8906954
That's not always true. While this is technically bone in, it's more or less just meat on a stick.

>>8432090
I never have. Is it difficult? What tools do you use?

>>8370183
Sembikiya queen strawberries for desert, perhaps dipped in chocolate as a final "fuck you" to existence.

Straight up asparagus as a vegetable because, fuck it, asparagus is amazing.

Personally I'd go sous vide duck as a meat, but if you want to just burn cash you can go Wagyu or Kobe or any of that...but if I was killing myself I'd like my last protein to be something I enjoyed...like smoked brisket or lamb shank.

Best of luck with the suicide.