/ck/ - Food & Cooking

>>18343829
...why is quesadilla there? and wtf is zucchini bread?

>>18343829

>>18343829
vinegar slaw is always called yankee slaw anytime it’s on a menu down here, but 99% of places don’t even serve it that way

>>18343865
you're at a fuckin waffle hounse aren't ya boy

>>18343862
I agree with the quesadilla question but you must be from some assfuck third world country if you don't know what zucchini bread is

>>18344029
I'm from the South and I've never had zucchini bread before or let alone heard of it until now

>>18344029
>>18344047
I know of it and I'm in GA but I've never had it.

fucking LOVE me a big bowl of ambrosia on a hot, sultry summer afternoon just as the evening storm clouds start to crest the horizon and the smell of rain drifts in on the breeze

>>18343862
What's a southern food that starts with 'q'

>>18344085
qwaffles

>>18343865

>not overeasy eggs on top of the cfs

shiggy

Where is thr famous Jumbo?

>>18344337
you mean gumbo? Louisiana

>>18344085
quandisha's xtra butter

>>18344344
I mean in op's pic

>>18344353
I am op dumplings <3

OH anon you're talking about this
https://cafedelites.com/jambalaya/ lol I never heard of it as Jumbo tho. I'm in GA so I know nothing about it Louisiana food

>>18343829
Conch fritters and fried chicken and I'm not a fat fuck

>>18344523
you don't have to be a fat fuck to enjoy food just watch how much you eat.

>>18344255
This is correct. Country/Chicken fried steak should be served with hashbrowns and over easy or sunny side up eggs. The runny yolk is a dipping sauce for the steak and gravy, and also gets mixed into the hashbrown.

>>18343829
Red beans and rice. Made it on a whim, weird.

>>18343865
Very based but >>18344255 is right

>>18344085
Yeah, I realized after I made that post that there aren't many foods that start with a q in the first place so they really had no choice but to add that

>>18343829
>deviled eggs (dates back to ancient rome)
>lemonade (ancient egypt)
>pineapple upside down cake (literally made up by Dole)
>quesadilla (mexico)
>zucchini bread (No known origin, but most likely america, not specifically the south)
>Yams

Calling these """"southern"""" foods is a fucking reach.

>>18344387
Hi sweaty

>>18346817
retarded b8

>>18346821
Sweety*

>>18347405
Do you like cute boys?

>>18347411
I am a cute boy

>>18343829
Needs more garden tomato sandwiches and endless vegetable dishes. We barely eat meat most of the time, surprisingly.

why do ****** love spicy chicken nuggets so much?
also, making buttermilk biscuits, hoping they rise a bit before baking them

>>18347591
Why not just get regular nuggets and use hot sauce

>>18347623
You know I'd love to learn how to make "nashville hot" crispy chicken nuggets - but just a little spicy but with that red crackling crust if possible.
It's definitely different, visually and tastewise to have the breading itself be spicy. The key is making it spicy enough to notice, but not so much that it's overwhelming and unpleasant.

My yeasted buttermilk biscuits DID rise a bit after proofing but I still rolled the dough kinda unevenly so some are sticc and some are thicc biscuits so I hope they cook up evenly - I will monitor them closely in the oven
my cats accidentally jumped on the proofing biscuits cuz i put the sheet tray on the top level of their cat tower but I cleaned off the claw marks (only two) and a bit of catnip that got on them

>>18347465
You like to cuddle?

Ok I finished the biscuits. They were HARD to get cooked all the way through. The recipe said 425 (I loosely followed one) and that was much too hot. I had to turn it down and cook them for well longer than the recipe called for.
Next time, I would use more yeast, I want a bigger rise if possible, and I would start the oven hot then immediately reduce it down maybe to 350F before putting the biscuits in.
Make sure to really cook them through.

>>18347591
>hope they rise a bit before baking them

They don't have yeast! How you make the best biscuits is by freezing the baking sheet of finished biscuits while you wait for the oven to preheat ~450. Then you pop them straight from the freezer to the oven, it's the frozen butter that makes them rise.

Hell, when you're cutting the butter into the batter with a pastry-thing you oughta keep the butter cold then too. As soon as it starts melting your biscuits won't be as flakey.

>>18348124
Hmm I thought of chilling them before baking but decided against it. They still are flaky cuz I did the turns. I did keep the butter cold while making the dough. My biscuits did have yeast in them, I just didn't use very much. I worried the freezer might yeet the yeast...
I chilled the dough after mixing it then between folds. This isn't my first biscuit roedo.

>>18347411
Prove it now

>>18347465
Prove it now

>>18347780
As long as she's cute too yes.

>>18348135
>