/ck/ - Food & Cooking

>>5852092

I'd say that you live with in 5 miles of...

404 Santa Fe Dr, Fayetteville, NC 28303

you better lock that squid up OP, b/c I'm coming....

>>5852099
k
i'll meet you at the shady lady tonight at 8

>>5852103

triangulating position

>>5852125
tonight if you play your cards right you'll get to know exactly where i live ;)

>>5852138


wait..wut?

>>5852143
You're using ubuntu
that's a bannable offense

>>5852146

get your stupid botnet army out of my battle station.

Some artichokes, some clams, some lovage, some koriander. Other than that nothing out of the ordinary. At the moment i eat a lot of pumpkin and other seasonal stuff.

>>5852138

wait...wut?

>>5852155
We're gonna fuck

>>5852158

Dill, feta, sundried tomatoes and some seasonal shit like pumpkin and asparagus

among other things:

5 lb chicken break
3.5 lb pork chops
5 lb rice
3 lb ground beef
3 lb spaghetti
12 eggs

Two days ago:

small aubergines/eggplants × 2
heads of garlic × 2
bag of radishes
head of broccoli
a potato
a habanero chili
a red onion
a yellow onion
large courgettes/zucchini × 2
an ear of corn
>all those veg were $2.49 total, a grab bag

cubesteaks × 3
>just under a pound, $2,78

a gallon of milk
>$1.08

a lb of cheddar
>$2

about a quarter pound of American cheese
about a quarter pound of American-style "provolone" cheese
about a qurter pound of "slicing mozzarella" cheese
>$1.58 for a package of mixed deli ends

I've been buying a lot of blood lately. an ingredient I haven't used much before. Made some boudin rouge last night, which turned out good, although a little too crumbly. Im thinking of more ways of using it as a flavouring, rather than a main ingredient.

>>5852231
W-What k-kind of blood?

>>5852242
I've used both pig and cow.. slightly different in flavour, but both work well. i prefer pigs blood because its a bit lighter

>>5852224
where the fuck do you live
that is ridiculously cheap

>>5852224
is this a fucking joke which store do you go to the free store or something whatta fuck

>>5852224

that would cost me around $40 even if I drove around to different stores to buy each thing at the store where they were the cheapest

I bought a couple of vouchers for online grocery places off Amazon local when they were heavily discounted.

Redeemed my first box this week, got a whole savoy cabbage, two thick cut skin on pork chops, 4 bone in chicken thighs, chorizo, peppers, herbs and some aromatics + recipe cards.

I made pic related with the pork chops and cabbage, it was delicious. I was missing a couple of ingredients but it still turned out well. Tweaked the recipe and preparation a bit too, removed the skin of the pork chops and cooked them separately so the chops stayed tender and the skin turned to crackling.

>>5852278
oh jeez i haven't had a pork chop in forever. i know what i'm buying next.

>>5852285
is pork chop good?

i have never had one

>>5852291
done right - delicious
done wrong - boring ass bland food

it's mostly a nostalgia thing. my mother made me a ton of pork chops when i was young and i'm not much of meat+potatoes kinda person so i don't make it much on my own.

>>5852092
Fuck, I would nut on that squid.

>>5852092
I bought some steaks, lime, onion, and cillantro. Im cooking some authentic Carne Asada tonight.

probs gonna fry up the squid and eat it with sardines and cuttlefish on rice

maybe fry up the meat for sandwiches
>or marinate in garlic and vinegar maybe?

>>5852261
>>5852275
>>5852276

Philadelphia.

The vegetables, the cheddar and the deli ends were all from Shoprite.

The milk was from Pathmark because it was going to go off today (why they would sell it so cheap when it's still good another two days, I'll never know).

The meat was from Bottom Dollar.

PM and BD are across the street from each other so it's like basically the same shopping trip and the SR is off the next exit of I76, about a half mile away.

I'm gonna use the cheddar, the deli ends and some of the milk to make mac and cheese.

I inoculated a quart of the milk with LAC yoghurt to make more yoghurt.

I ate the corn yesterday because fuck yeah corn.

I used the grab-bag potato plus a few additional potatoes I had on hand already, the yellow onion and the broccoli to make broccoli-mash.

I used the eggplants to make a type of salad wherein the eggplants are sliced in half-rounds then fried in olive oil (yes: you can fry in olive oil!!! WOW!) until soft then sliced garlic and some salt is mixed in and it's allow to sit until cool at which point, some fresh mint is chopped up and stirred in.

I just used a bit more of milk today to make rice pudding.

I froze the meat. Gonna make either some country-fried steak with it or Salisbury steak.

Oh, and I forgot something! The grab bag of veg came with a single portobello mushroom. Gonna cook it up tonight for dinner for a sandwich with some cheese and a bit of ham.

Only one of those three stores is a bargain-grocer (Bottom Dollar). The other two are regular ol' supermarkets.

>>5852285
You can get ez crackling by cutting off the skin and microwaving it on the highest setting for a couple minutes. Watch it carefully though.

>>5852291
Make sure it has a strip of fat on one side so it doesn't dry as easily. Done right it's delicious as fuck.
http://www.farmison.com/recipe-pdf/saturday-kitchen-porkchops.pdf
here's the recipe i used

>>5852092
It says: Keep frozen.
So you never can eat that squid, nigger.

>>5852400
>he doesn't eat squidsicles

>>5852092

you paid 10 dollars for 70 cents worth of meat

>>5852410
cite it

>>5852099

That's the oriental market I go to. Haven't been in months, I usually just get taro/green tea mochi, and something I've never tried. I've considered getting squid and such, but no idea how I'd cook it.

>>5852418
Is there even another one in town? Yadkin is basically Koreatown

>>5852420

Not that I know of. Only other ones I've been to were in Goldsboro.

>>5852608
There is a tasty as fuck mall sushi place near on of the walmarts
but im not driving fucking hour for that shit

calamari is easy as fuck
if its already deinked/de beaked you just bread and fry

>>5852633
>breading
I like it better with maizena, but yeah: basically this.

>>5852103
Where are you?

sauteed squid with leeks and hot peppers and maybe a little garlic in there

>>5852231

You better make some sanguinaccio, punk.

>>5853053
Sweet one or salty one? I'm from le hometown of the sweet one. It's literally blood pudding: a pudding made of chocolate, pig's blood, almonds, liqueur and sugar cooked on a double boiler to gently congeal the blood so that it thickens.
We eat it with biscuits.

>>5852092
stuff it with the beef

>>5853131
oh, sorry, didn't see "SLICED" in the giant font somehow

>>5853131
>>5853135
i'll stuff you with my beef