/ck/ - Food & Cooking

Why aren't you vegan already

>>11575624

got an air fryer very cheap. Various crumbed chicken stuff, fries. Reheating pizza etc, comes out like fresh. Other than that, sometime soups, takes 15 minutes if you have stock.

My question: want to have very spicy food, don't want to suffer on the potty. Tips?

>>11575660
'cause annoying people isn't my hobby.

What do I do with fresh oregano? I have heaps of it growing in my garden but I don't know what to do with it other than putting a little in pasta dishes.

>>11575624
Typically vodka and Taco Bell. I cook professionally so can answer most questions that aren't super niche, but these threads are dumb and not /ck/.

>>11575682
It’s great with fish, pan fried for example. Any kind of soups or stews as well.

>>11575682
Stuff a chicken and roast it or something. Rosemary is a superior herb with more options that don't taste like italian seasoning.

>>11575682
If it comes with cheese, it goes well with fresh oregano, whatever it is.

Otherwise dry, break, and add to friggin' *everything*. (well, maybe except sweet stuff). It's hard to find foodstuffs not improved by addition of some oregano. In case of soups and stews you may go wild and add a good handful or more.

>>11575693
>>11575699
>>11575704
Thanks for the ideas.

>Rosemary is a superior herb
The rosemary I had growing got this weird faint white mould on it and died. It might have been too wet? Idk. My basil got shredded by possums. Now I just have tons of oregano.

how do i get an gf

>>11575842
Mix yourself up a couple cans of possum repellent for your sprayer. Or get a dog. That's what I did.

>>11575850
Just b yourself worked for me :)

>>11575873

Is there a guide for bulking as a poor fag?

>>11575902
bulk nacho cheese from walmart, drink one glass 3 times a day for 30 days. Total cost of $8/month

>>11575902
Blue collar job that needs strength. Get a roughneck contract for a sea oil drilling platform, you'll bulk up and cease to be poorfag too. Work is heavy as fuck and quite dangerous, but the salary makes you set for years, and the job experience can land you a decent-paying much lighter job with the industry.

How to cook popcorn in a pot.
I always get too much oil, or too many burned, or combination of burnt oil and burnt corn, or too stiff. But never like in microwave packet thingy.
Also, should I use butter or oil?

>>11577819
Any?

Are soup crocks or whatever the fuck these things are called useful for anything? Or are they just for presentation.

>>11580250
Yeah. They go in the oven for things like French onion soup. Presentation is nice too

>>11580250
Fondue, could probably throw a puff pastry on top for pot pie, cottage or shepards pie, etc. just use it as a normal baking dish just personal size.

if i (dry or wet) brine some chicken or pork and then freeze it, will it turn to mush when i decide to thaw it out and cook it?

>brined some pork chops, forgot it for 4 days, bread & fry, too soft

>want to improve quality of on-the-spot week night dinners without prepping the night before

>>11575663
bidet

>>11575873
>be myself
>the true myself is an introvert that does not engage with strangers

is vodka supposed to taste like how paint thinner smells

>>11582247
No, but really, really cheap shit often will. Even some lower mid-shelf brands are inconsistent and have a bit of a paint thinner taste every few handles.

Just wondering if I'm making this chicken stock correctly.

>Took rotisserie chicken carcass, stripped of meat
>broke it up and threw in with celery, onion, carrots, small handful of peppercorns, 3 garlic cloves, pinch of dried rosemary
>fill with water till covered
>letting simmer on as low as possible for 6-8 hours

making spinach dip for some friends, there is a huge disagreement between using sour cream and mayonnaise as the base. I plan on using mayo because of the egg content and the fact it will be served hot, not chilled. Aside from the health options, I'm not convinced sour cream would work better, and let's face it when your guest is eating it by the spoonful, does healthy options really matter? please share your thoughts

>>11575666
Then why are you here?

>>11577819
Just enough oil so that the bottom is covered, and then tiniest bit more. A neutral oil. Heat on medium high, throw one kernel in there, when that pops, throw all the kernels in, make sure you're moving the pot vigorously every 5-10 seconds. Remove from heat when all kernels are popped, throw in butter then continue to shake.

>>11582267
You need to skim it regularly. Also, your peppercorns and other herbs (I recommend parsley stems over rosemary, btw) should be in a sachet made of cheese cloth.

>>11582331
Okay, I'll start skimming it, but that's a RIP on the cheese cloth. I do plan to sift it. Thanks.

>>11582273
Cream cheese. Why would you use mayo in anything hot?

>>11582341
>chicken stock
>I do plan to sift it
Good god /ck/, why?

>>11575624

how come all kitchen workers are angry 40 year old men and why do they shit on everyone behind their backs