/ck/ - Food & Cooking

>used to be
You've clearly never eaten in an eastern European home.
We eat aspics in Italy, too, but we don't or do many things in there at once.

used to be
You've clearly never eaten in an eastern European home.
We eat aspics in Italy, too, but we don't put so many things in there at once.

>>20126104
That looks good af. I love savory gelatin salads.

>>20126104
You posted an "outdated" (I think you meant old) recipe but you failed to post a popular one. Thread doomed from the start.

>>20126104
You know that tiktok recipe from last week? Holy shit how could people eat trash like this in the past?

>>20126104
>119—HORSE-RADISH OR ALBERT SAUCE
>Rasp five oz. of horse-radish and place them in a stewpan with one-quarter pint of white consomme. Boil gently for twenty minutes and add a good one-half pint of butter sauce, as much cream, and one-half oz, of bread-crumb ; thicken by reducing on a brisk fire and rub through tammy. Then thicken with the yolks of two eggs, and complete the seasoning with a pinch of salt and pepper, and a teaspoonful of mustard dis- solved in a tablespoonful of vinegar.
>Serve this sauce with braised or roast beef—especially fillets.
From Escoffier
Sauces are something that are a bit of a lost art in Western cooking these days.
Outside your standard and basic wine+stock pan sauce, it is honestly rare to see a full sauce served with a meal. Bearnaise is probably as elaborate as it ever gets these days in even most high class restaurants.

Today the only place you could get a horseradish cream is at Arby's lol.

>>20126272
>tiktok recipe
they're all random slop coated with sugar, I hope no one really eats that

Does anyone except 70 year old boomers still make meatloaf and casseroles?

>>20126104
Mandatory german mettigel, raw meat porcupine

>>20126354
good meatloaf is based af

How many boomers actually experienced these 'recipes'?
I imagine most of these vile ideas were forced on them by marketing departments hired to shill post-war processed trash.
But growing up in the 80s-90s I don't ever remember my parents or older relatives talking about eating this shit.

>>20126156
>You know that tiktok recipe from last week?
No? I don't watch tikslop. What is it?

BEHOLD THE MAYOMAN
DESPAIR AS YOUR WIFE CONSUMES HIS CREAMY GOODNESS

>>20126371
>>20126363
hell.

>>20126372
Do you like peas?

>>20126363
Yeah, thankfully most of these ridiculous recipes never went mainstream, or even niche. Just further evidence that marketing is a mistake, and marketers are subhuman scum.

>>20126377
who doesn't? but only as part of a jell-o™ aspic salad

>>20126379
I've definitely eaten a half mayonnaise/half peanut butter sandwich somewhere, dont remember where.

>>20126377
mmm, tinned meat and veggies suspended in aspic. If I recall, jello molds "took off" for a bit because they figured out how to make gelatin without boiling bones for hours. Used to be that only the rich had access to such decadence, but everyone quickly figured out that, much like fondant, aspics were all about presentation and nothing else.

>>20126155
>good af
cringy faggot

>>20126367
Huh?

>>20126325
Most sauces from Escoffier aren't even complicated but just take time. White sauces are all veloute and brown sauces demi glace (the real one) based.

>>20126390
That is why, things like consomme took hours or even days of boiling bones, chilling gelatin and fat, skimming, straining, and purifying to make silky gelatinous broth. Then they figured out how to do it industrially and it was popular for about 10 years until boomers realized it was simply a novelty outside of sweetened jello and using packets to make thick sauces.

>>20126104
outdated american classic

>>20126371
i am making this for my next xmas party

>>20126413
my samoyed made this recipe yesterday. i had to give him a bath after.

>>20126354
Meatloaf is pretty popular.
Classic casseroles aren't popular these days, but dumping 10 things into a baking dish and roasting it is still trendy.

>>20126408
Consomme takes 4-5 hours.

>>20126104

>>20126354
im making meatloaf for dinner tonight

Kitsch deco like pic related.

>>20126507
Premium boomerslop.

>>20126156
Ketchup is an old recipe. Not all old recipes are outdated.

>>20126363
My grandpa eats peanut butter and mayo sandwiches. Gross old man

>>20126354
Women make casseroles. It's all their brains can handle. Layer things (or dump) them in a dish, bake, serve slop. Fucking slopiroles. I hate them. My wife cooks them. Other than cakes and muffins it's all she's got. I think she might be sandbagging it though. She's smart and skilled and very knowledgable about cooking and ingredients, but kinda lazy. And when I say kinda I mean super duper lazy. Pretty sure I'm getting hustled the more I think about it. There's an even chance that she's with the surveillance and probably married me on orders to keep an eye on me for the cabal.

>>20126604
This is true all I made for Thanksgiving was a 30 min green bean casserole

>>20126104
Some Victorian English cooking for you, from my tome of British recipes. I actually made this, though not with sole and it's about as underwhelming as it sounds. Boiled white fish in slightly spicy cream.

>>20126716

apparently, cakes made with mayo were pretty popular back then

>>20126354
yeah these are super easy poor kid meals you can eat for like an entire week with one pretty braindead cooking session, you basically have to know how to at least make meat loaf

>>20126371
I's just some mayo, cottage cheese, and shredded cabbage held together with gelatin, if anything the worst it's going to be is bland.

>>20126880
not weird when you think about it, just egg and oil, the vinegar is essentially cooked out

>>20126880
they mayonnaise wouldn't taste like anything. Mayo doesn't have that strong of a flavor compared to Miracle Whip

>>20126354
Half of viral recipes are just one pan slops with a lot of greasy bs put in.

>>20126104
Malvern pudding

>>20126880
My mom makes cakes with mayo. I think Portillo's also does mayo cakes. It's breddy gud

>>20126507
I would eat this

>>20126507
a nicely dressed tuna salad that's been stuffed in a tomato for some reason?
you could put that shit in a keto cookbook today and nobody would bat an eye.

>>20127038
>creamy sauce
It's always just melted mozzarella or feta.

what the fuck is wrong with the united states
now i know why fast food did so well there

>>20127223
And way too much of it.

>>20127225
All real food culture in america was obliterated by the post-war "innovations" of canned and frozen food and of course the Radar Range Micro Wave Oven. In 1946 the normies and especially women embraced this whole heartedly because it was new and high tech and meant less work for them. In one generation almost all family and local food traditions were erased and replaced by mass produced industrial slop. You can't even blame the Boomers proper for this because they were really the first victims, they grew up on this shit and never knew any better. It was their parents who made the decision to abandon their family and history in the name of convenience, and we have never recovered. So yes, in fact you are right, this is exactly why fast food does so well and why it was invented here.

>>20126914
You forgot the shitload of preservatives that keep the mayo shelf stable. I’ll just stick with regular eggs and oil

>>20126354
Beef bourguignon is a casserole, I made one two weeks ago.

>>20126325
I make sauces all the time, and honestly I miss them. A great steak with an optional dipping sauce out of a red wine and bone is really delicious.

>>20127331
>Beef bourguignon is a casserole
No it's not. It's like a thick stew.

>>20127331
>Beef bourguignon is a casserole

>>20126507
nothing wrong with this. sometimes I swear recipes aren't made out of sheer laziness. what's the issue with a stuffed tomato?

>>20127331
It's not a casserole at all but either a ragout or a roast.

>>20127359
Stews are casseroles.

>>20127359
So put the mash on top instead of under or on the side. Boom, it's a cottage pie casserole. Still the same thing. It's all in the plating.

>>20127545
its not. a casserole is defined by being a one-pot baked slop. bourguignon with its many-step cook process is nothing like that.

>>20126507
This is both great-tasting and healthy, nothing wrong with it

>>20126564
cute

>>20126930
extremely evil

>>20127627
It kinda seems like it’d explode if you took a bite though

>>20127379
>>20127191
I would improve on this by cutting the tomatoes in half instead of just cutting off and discarding a piece. Then I'd use the innards to make sauce to top it all

>>20127223
It’s always an entire block of cream cheese for some reason.

>>20126413
>>20126471
Gigakek

>>20127625
Where did you get that definition? The fictionary?

>>20126104
Pic related is actually pretty good, it's like a salty meat spread you put on bread. Unfortunately, this generation that only eats burgers and pizza won't ever try it because of ignorance.

>>20127891
Fucking ESLs need to leave this board

>>20128089
>making a pun makes you ESL now
>>20128064
No retard, it's because a bunch of uncooked vegetables inside savory jello is fucking disgusting

>>20126381
olives, celery and pats of butter?

basically everything's aspic

How do they get the food pieces to sit in the jelly all spaced out like that. Jelly before it is set is just liquid and putting solid pieces of food in it would just sink to the bottom.

>>20126371
The fucking hat...

popular with the marketing department maybe?

Tell me ad men do massive drugs without telling me ad men do massive drugs

>>20127260
It was a lot of post-war surplus goods as well.

>>20128064
Oh yeah id love some jello with carrots and wilted chicken inside it. Sounds way better than a home made pizza.

these recipes walked so that Aunt Smyrna could fly
https://www.youtube.com/watch?v=Qf_W7As6xbk

>>20129462
Build it in layers.
These things take hours/days to build properly.

>>20126325
to make this sauce i would require some pre-made white consomme, butter sauce and whatever the fuck a tammy is
i havent got time for this shit

>>20126143
Yes and you also eat garden earthworms that you dug up because you couldn't afford food, fuck up poorshit.

>>20126880
Mayo is made of oil, so it’s not much of a stretch to add it. I use it in a pinch with box cake, so why not?

>>20129714
>66—BUTTER SAUCE
>Mix two oz. of sifted flour with two oz. of melted butter. Dilute with one quart of boiling water, salted to the extent of one-quarter oz. per quart. Stir briskly to ensure a perfect laison, and do not allow to boil. Add immediately the yolks
of six eggs mixed with one-quarter pint of cream and the juice of half a lemon. Rub through a tammy, and finish the sauce with five oz. of best fresh butter.
>Be careful that the sauce does not boil after it has been thickened.

In a practical sense for the Horseradish sauce, you just need to add butter+flour. A beurre manie.
You're adding cream and egg yolks later, to help with emulsification. And seasoning with vinegar and mustard.
In a restaurant context, using premade butter sauce would possibly better just for streamlining purposes, but for a homebody, adding some quick mix beurre manie is just as good.
White consumee is just a clear chicken stock. A tammy is a fine sieve.

Stop jerking off to anime boys and take some time to feed yourself properly.

>>20127342
This. And marinate the mushrooms in port wine.
FUCKING STEAK IS SERVED WITH FUCKING MUSHROOMS.

>>20126716
>sole in cream sauce

>>20126880
And I thought Kitboga was just taking the piss

>>20126325
this suace sounds amazing
rich and balanced

>>20128504
I think it's supposed to be pineapple.

>>20129566
Looks like a fallout monster

>>20129755
nigger i feed myself from scratch every day. im not making 2 separate sauces to make another sauce to go with my steak, ill stick to making peppercorn sauce without the fucking hassle
dumb nigger

>>20126104
Those shitty 'salads' made with gelatin that happened right after ww2. Burn and never return.

>>20128161
It's not uncooked retard. It's like you cook a chicken broth with veggies and let it solidify overnight.
>>20129581
Again, it tastes really good but people who have only been eating pizza and burgers their whole life will not try it out of ignorance. People make up excuses for Americans being so fat like corn syrup, but the reason why Americans were so skinny in the past was because they were eating healthy meals like solidify broth with chicken and veggies. They weren't eating pizza and burgers everyday like modern Americans.

>>20128161
It's not uncooked retard. It's like you cook a chicken broth with veggies and let it solidify overnight.
>>20129581
Again, it tastes really good but people who have only been eating pizza and burgers their whole life will not try it out of ignorance. People make up excuses for Americans being so fat like corn syrup, but the reason why Americans were so skinny in the past was because they were eating healthy meals like broth with chicken and veggies. They weren't eating pizza and burgers everyday like modern Americans.

>>20128064
A good aspic is basically just a stew jelly.
A bad aspic is dishwater with canned mixed veggies in it.

>>20126354
I started making meatloaf because I was making meatballs one day and thought it was pretty much the same thing.

>>20126564
Oh my fucking god you just awakened elementary school memories in me

>>20126590
My mother used to poor dark corn syrup on white bread as an occasional treat

>>20131492
Makes a certain amount of sense. A really good stew has enough gelatin/collagen in the broth that it jellies up when it's chilled anyway

>>20126930
>Cthlulu loaf

>>20126354
I had meatloaf a week ago.

>>20126413
This would be much better with the stew in a bowl and dipping bread into it.

Carpetbagger Steak. (steak stuffed with oysters).
Fallen out of favour for obvious reasons.

>this whole thread

>>20128063
She’s got a slim figure. The secret? Knox gelatins chicken in the ring.

>>20129566
Beautiful

>>20126367
>slopposter can’t even hit reply on the correct comment
Must be all those sneed oils blocking your brain, anon!

>>20126381

>>20127322
The internet google machine told me what keeps mayo stable is the fact that the eggs are pasteurized, which the USDA says is done with putting the eggs into heated water. The only questionable thing I see in this list of ingredients is calcium disodium EDTA, but I'm sure you can snag some mayo without that somewhere else.

>>20126413
braaap

>>20131908
>The only questionable thing I see in this list of ingredients is calcium disodium EDTA
>First ingredient: soybean oil


frog dot jaypeg

>>20128063
there is zero chance the people who made this ad weren't trying to make you think about fucking the aspic

>>20126930
evil

>>20128350
I see where Aunt Myrna got her party cheese salad idea from

Pic related is getting hard to source. It tastes like a cross between ham, corned beef, pork, and smoked brisket. Used to be stocked in supermarkets but now I can only find one specialty butcher who sells it, and it costs more than fresh pork.

>>20126716
Funny that we still do this for smoked fish.

what was actually up with the popularity of inserting food into jello back then? was there higher lead content in the water?

>>20126363
Guilty pleasure honestly. Slap some lettuce between there and you've got a childhood delicacy

>>20132385
you should try it with bread sauce

>>20126354
I'm 34 and I just made a meatloaf last night. It's so easy I don't see why you would never make one if you eat beef. Is this one of those gay zoomer things where they don't want to get their hands dirty even by eating things like bone in wings?

>>20131462
Again, why put vegetables and meat into jello to make a Lovecraft abomination when you could just make a nice soup or stew out of them? It's just making a shittier version of an already existing food.

>>20132356
Kek, that alone makes all these recipes worth it

>>20126104
The eastern european broth reduced until it jellies when cold is good, the american random shit in aspic is terrible.

>>20128063

>>20129727
False. And your mother's a whore.

Duck L'Orange, and duck in general desu, seems to have just got too expensive compared to chicken, that about the only way you see it these days is peking duck. a whole duck frozen the cheapest I could find is 3 times the cost of a whole chicken.
Beef Stroganoff seems to have gone gone out of favour too.
>>20132385
yeah I remember having this all the time when I was a kid. I've never seen it in probably 20 years now. Corned beef (aka Silverside in Aus/NZ, aka "boiled dinner" in the USA) is starting to go the same way.

>>20131813
Interesting. Shellfish and meat are a common pairing in my house. I'll be trying this.

>>20132512
it was new and exciting, plus a status symbol because not everyone had a refrigerator. thats it

>>20133201
lmao

>>20133319
I recommend marinated mussels, browned in the steak juices. It's like carpetbagger steak without the... carpetbagger.

>>20133171
That one's basically concentrated solid meat soup.

>>20127042
Never heard of this but looks incredible

>>20126363
>I imagine most of these vile ideas were forced on them by marketing departments hired to shill post-war processed trash.
this
they had so much leftover industrial grade canned sloppa to be sold

>>20126413
brapbarn speciale

>>20127694
you eat them with knife and fork

>>20127561
a casserole is cooked in the oven, beef bourguignon is cooked in a pot

>>20133511
>put pot in the oven
Check mate.

>20127891
rage bait retard doesnt deserve a (You)

>>20133512
kill yourself m8

>>20133201
> "Greetings, I am Zasz. I too am a Cerebrate of the Overmind."

>>20133201
reminds me of my ex gf

>>20126377
I bet you love tasting the pea-ness

>>20126363
Every boomer I've ever known has had various food issue. I'm old enough to remember you had to go to a restaurant for a sloppy joe or a pork chop because that was beyond women's ability. My Step Mom would never make gravy because she hated her ex-husband who made her make gravy so me and my brothers never got to have gravy. My Step Dad thought a sandwich should have just 1 piece of meat and I don't mean a decent bologna slice I mean 1 tiny deli meat slice. His Mom got grossed out when I tried to use a roll to eat my spaghetti once. My boomer Dad still thinks Stouffer's Lasagna is fancy because he had one of the earliest credit cards that was some NYC dining card and he was a fat little rich kid. You can't keep ice cream or cookies or anything that tastes like food around my Mom or she'll pork up I think Grandma must have starved her.
My pet peeve is over cooked rice or noodles. I would genuinely rather go hungry in many cases unless I'm starving af and even then I'll be sad.
tl;dr We wouldn't have modern food if not for Ramsey Emerill and others. Giant alcoholic soup lady was the absolute worst.
PS The only reason you're wearing jeans is guys the Levi's brothers. If not for them and gay fashion designers we'd all be wearing burlaps sacks still.
What does that leave for women exactly?

This one time we drove 3 and a half hours and we got there and my Mom started shaking this blob/log thing at us telling us "look it jiggles" at the tofurkey. We thought it was a practical joke. We hung around for 20 minutes casually spying on her regular oven built under the stove and for some reason her optional conventional/ranged oven built into the cabinets so she could feel fancy.
It slowly dawned on us that they were both cold. I don't know how they warmed the tofurkey. We didn't stick around to find out. Instead we drove another 4 hours to a thanksgiving that was over by the time we go there.
Please click like and subscribe to my paymeon and hit the bell for notifications.

>>20129566
Remove the olives and you know what? That actually doesnt sound bad. Mostly sweet with a little vegetal flavor from the celery and freshness from lettuce.

>>20134360
>my dysgenic family is the entire world

>>20126104
Using the most cliché cooking memes of the time that nobody actually followed at the time to say the cookbooks were a wasteland is peak lazy internet poster shit.

I actually have my mom's cookbooks from the 70's and they are better than the personality driven, celebrity chef, meme books that are out there now.

>>20126363
My dad had to eat cream cheese and jelly sandwiches as a kid because of allergies.
Don't think that's a thing today

>>20135008
The Margaret Fulton Cookbook is incredibly based
https://archive.org/details/completemargaret0000marg/mode/2up

>>20126880
Still up boi it just you no longer need a mayo brand but a hand whisker with egg and oil and are called oli based cakes intead of the butter/short ones. The mayo base itself has air so it makes the cake fluffly

>>20133201
The real Naked Lunch.

>>20135030
Cream cheese and jam is a common combo on breakfast bagels still.

>>20135030
jam and butter was more common in my house but jam and cream cheese was a pretty common alternative.

>>20126143
eastern europe is 150 years behind in food, that is why the aspic is still populair here

>>20126716
foot fetish food

>>20126930
honestly this is probably the most edible one here

>>20127042
>custard apple pudding
fucking smash

>>20126564
This is what they took from you

>>20126104
>le "yucky aspic" meme

>>20127260
Please, I beg of you. Touch grass

>>20126507
This will be good if you put cheese on it, and then bake it.

>>20126413
Whatdo you mean? We have a Sloppy Joe as a president

>>20133201
>only way to live out your giantess fantasies is making one of these
Why even live.

>>20126564
>fliegenpilz-eier
green onions, hard boiled egg, tomatoes -- is that white stuff cheese or cream?

>>20126880
banana bread is still made with mayo, in lieu of revenge by mass shooting, I think this would be prefect for the office party for people who hates their co-workers...except it might cause mass shooting.

>>20135820
And what about Italy?

>>20131492
This looks like it'll be great with french bread:

>>20139073
Beef chuck or brisket cooked down in broth with onions and herbs until it's falling apart and then thickened and let set with gelatin, is genuinely fantastic when spread on some warm toast with butter.
Best eaten at room temperature.

Basically a better rillettes.

>>20138698
It's chives. The dots are probably mayo or something.

>>20132512
A bunch of advertisements and branded cookbooks. Notice how many of these recipes are specifically hawking a product?

>>20135008
Wouldn't be an entertaining thread if people posted a bunch of cookbooks whose worst issue was primarily limited availability of ingredients due to supply chains of the time and are 90% identical to their modern editions. My parents have a ton of cookbooks going back to the 50s and maybe five or six of them have aspic recipes in them, all in the style of European aspics.

>>20129801

>>20126325
>Sauces are something that are a bit of a lost art in Western cooking these days.
That's because we have higher quality ingredients nowadays.

Sauces are a way to salvage a piece of shit or old piece of meat.

>>20139992
This is one of the most retarded posts I've seen.
The kinds of sauces that used to be common in Western fine dining were more complex to make than the meat they were served with.
Lets follow what Escoffier recommends for venison
>50—POIVRADE SAUCE FOR VENISON
>Fry, with two oz. of butter and two oz. of oil, one lb. of raw Mirepoix to which are added four lbs. of wellbroken bones and ground-game trimmings. When the whole is well browned, drain the grease away, and dilute with one pint of vinegar and one pint of white wine. Reduce this liquid by three-quarters, then add three quarts of game stock and a quart of Espagnole Sauce. Boil, cover the saucepan, and put into a moderate oven, where it should stay for at least three hours. At the end of this time take out the saucepan and pour its contents into a fine sieve placed over a tureen ; press the remains so as to expel all the sauce they hold, and pour the sauce into a tall, thick saucepan.
>Add enough game stock and Marinade, mixed in equal parts, to produce three quarts in all of sauce, and gently reduce the latter while despumating it. As it diminishes in volume, it should be passed through muslin into smaller saucepans, and the reduction should be stopped when only a quart of sauce remains.
That's step 1. Here's step 2.
>46—PIQNONS SAUCE
>Take the necessary amount of Poivrade Sauce and let it boil. Now, for one pint of sauce, prepare an infusion of juniper berries, with onequarter pint of water and two oz. of concassed berries; one oz. of grilled fir-apple kernels, and one oz. of raisins, stoned and washed, and left to soak in tepid water for about an hour.
>Finish the sauce, when dishing up, by adding the infusion of juniper berries strained through linen, the grilled kernels, the soaked raisins, and one-eighth pint of Madeira wine.
>This sauce is specially suited to joints of venison

The idea that anyone would put this much effort into covering up a shitty cut of meat is retarded.

>>20126354
I make casseroles whenever I am feeling lazy, want to get rid of yesterday's leftovers, or am busy around the house. I could see how they'd be popular with old housewives.
I'm surprised they haven't had a resurgence with everyone being at home more often. Cheap, too.

>>20128063
It's "low calorie" because there's no way anyone sane could stomach enough of it to get fat

>>20140071
>The kinds of sauces that used to be common in Western fine dining were more complex to make than the meat they were served with.
Precisely my point.

>>20139992
Complete bullshit. Sauces taste better than anything else ever could.

>>20140400
That wasn't because the meat was low quality, it was because the sauce was seen as something that was extremely valuable.

Look at modern day pitmasters.
They A.) Get the best and fattiest cuts of meat they can. B.) Take extreme pride in building complex spice rubs. C.) Take extreme pride in building complex finishing sauces.
At no point is any part skimped or made up for by another. They're all highly valued and additive.
Saucing isn't a means of obscuring shitty ingredients. It is a means of elevating what is already good.

>>20126332
to be honest, my guilty pleasure is going onto pinterest and finding those shitty but extremely easy tiktok recipes and making them, because theyre just so fun to make anon.

>>20140406
That anon probably have only ever tasted sauce from a bottle, even when eating out.

>>20139104
I make my own bone broth, when it cools, I can hold the pot sideways and the bones won't fall out because the gelatin holds them together.

>>20126583
but people use ketchup. when was the last time you ever ate terrine of fucking garden vegetables

>>20142833
Not her, but I had veg in tomato aspic a few years ago. Was good. And I thought terrine was different from aspic somehow. I've never, to my knowledge, had one but whenever I've seen one, they were always opaque rather than transparent and idk how they're meant to be eaten but I imagine it's spreadable, like a pâte or potted dish.

>>20133314
I make stroganoff at least once a month, my kids love it and it’s easy, like spaghetti. My boomer mom used canned cream of mushroom soup, but I make it from scratch.

>>20126354
Meatloaf is delicious if you make it right. Add some mashed potato’s and some green beans with bacon and a sweet glaze. Absolute perfection.

>>20126354
Lasagne, "baked ziti," parmigiana, enchiladas and more are casseroles.

>>20144344
>sweet glaze

Shit taste detected. Disregarding your opinion.

>>20139992
Retarded take.

>>20144393
Soy sauce, brown sugar, garlic powder I forget the rest but it tastes amazing. Didn’t bake down in the oven so I poured it into a hote cast iron skillet and reduced then added butter and poured it back over the beans and bacon.

Sorry you got filtered anon.

>>20144406
Remove the sugar and it would be good. You are the one who got filtered.

>>20144406
>>20144430
The chon never changes.

>>20144430
Without the sugar there will be no Maillard reaction

>>20145773
Have you tried frying or roasting the meatloaf? There's no need for sugar or a glaze in general. Or just turn the meatloaf into frikadelles/meat balls whatever for more surface area.

>>20126354
I make meatloaf and green bean casserole about once a month. It's so easy and delicious that only a woman could fail to make it.

>>20140071
I believe the 'fir-apple kernels' here are actually Pine Nuts.

>>20126930
I have a savoury jello idea that I think will be tasty, chicken broth for the jello, and within, ham, pineapples, black olives, and panfried sweet red peppers. Or Vietnamnese Pho beef gelatin broth jello with rice noodles and fishballs, the hollow center will be filled with spring rolls, bean sprouts and thai basils.

>>20126507
>>20127627
you should try these.
same principle, extra spice from the pepper but not too much

>>20139039
he already said that Eastern Europe is behind 150 years

>>20126471

>>20139312

>>20145789
That depends on how much fat the meat have, and sugar as well.

>>20126564
These are cute and I will make them with my niece next time I'm hanging out with her (I don't "babysit" her because she's a big girl at 6)
I have a subfolder in my /ck/ folder for stuff just like that.

More aspic- shit looks vile

>>20126354
Fuck you.

>>20133201
i should call her

>>20147638