/QTDDTOT/ - Questions that don't deserve their own thread

[Anonymous No.13359544]

Take a break from fast food, take out, and shilling videos to ask a question about cooking or food.

[Anonymous No.13359546]

How long can rice be left in a rice cooker without turning to shit? For cookers that have a keep warm setting, how long can it be left on? Will it need more water at some point or will the rice turn terrible before then?

[Anonymous No.13359628]

>>13359546
Depends on the rice cooker. Some will turn to mush pretty quick, and others will take a few hours to turn into crap.

[Anonymous No.13359942]

Where i can find relively cheap good quality recipes on youtube? Im not really into blowing +40 euros when it comes to buying bunch of ingredients.

[Anonymous No.13360352]

What are some cheap things I can buy to make cocktails (got gin and bourbon)?

Getting some vermouth from Aldi for like 6€, what else?

[Anonymous No.13360366]

what is commonly added to chili to improve it? sour cream? chives? cheese? what else?

[Anonymous No.13360367]

>>13360366
dark chocolate

[Anonymous No.13360468]

>>13359544
hello, not /ck/ but honestly came here looking for an answer on how to properly cook eggs. Feel free to make fun of me but please answer my question, I will forever be grateful because nothing on the internet is answering my question.
Every time I fry me up some eggs I get this nasty ass inedible and thin crust on the sides that i need to peel off before eating. Do you know why this is happening? I use a small amount of butter to lubricate the pan and cook at medium low settings and every time it still happens.

[Anonymous No.13360475]

>>13360468
Try using more oil so that there is a clear border between your egg and the oil, this way you will fry the egg more evenly and better. Also try to scoop the outside edges of the egg towards te center a bit.
Also try to put the egg in as gently as possible, which can be a bit scary when you're frying but it's still more save then plopping it in.

[Anonymous No.13360485]

>>13360352
Stuff like cucumber, olives, limes, oranges and lemons are pretty good addition to any cocktail. Like a slice of cucumber in a GT is pretty nice, doesn't add alot but it helps. Some pepper either whole or coarse can also be added.

For lemons you can either use the juice or the peel for instance,

[Anonymous No.13360487]

>>13360475
You say oil, as in I should use oil instead of butter or... more butter...?

[Anonymous No.13360493]

>>13360366
the mcchicken

[Anonymous No.13360555]

>>13360352
Look up the list of IBA official cocktails, I think there's a page on Wikipedia where it's sorted by liquor so your can just look at what you have. Just look at the cocktails ingredients and you'll find some cheap ones.
But in general citrus fruits like lemon and lime are fairly cheap and often used.

[Anonymous No.13360696]

how do you get your pancakes to be that fluffy and have an all over brown color? mine come out thin and crispy with only browning on the center and the edges

[Anonymous No.13361647]

I just made simple syrup so it's still warm but I want to make an old fashioned. What do?

[Anonymous No.13361675]

I have this idea to make a chili, but replace kidney beans with green peas.

In my mind, this wouldn't be very delicious, but I think it would be healthier.

Yay or nay? I can't make up my mind

[Anonymous No.13361692]

>>13360485
this
cucumber in a gin and tonic is my go-to. Stir two slices with a lime wedge and a bit of simple syrup. Also nice if you add an herb like rosemary.
You're going to find that the main ingredients you need are the ones that he just mentioned and herbs like mint and basil.

>>13360555
I'd say look up Chris Lowder's recipe manual, I learned most of what I know from that alone.

>>13361647
you can try muddling a sugar cube instead of simple, otherwise you could cool your simple syrup by stirring it with ice before you stir it in the cocktail although it'd dilute it more.

[Anonymous No.13361734]

>>13360366
My gf's family is of flyover origin and introduced me to putting Fritos on top of my chili. So I usually go, cheddar shreds, sour cream, Fritos, and then chives.
Or just put it on a hotdog, my guy.

[Anonymous No.13361793]

>>13360485
>>13360555
>>13361692
Thanks guys. I'm thinking of making either a Manhattan or Black Manhattan first, so buying either sweet vermouth or amaro. I have never had either so what do you guys think is better? They sound similar, wine with random herbs?

[Anonymous No.13361904]

>>13360366
Onions and beans

[Anonymous No.13363022]

>>13361904
>beans
i already use beans in my chili naturally, is there really a big argument over these two?

>>13361734
>on a hotdog
so many hotdogs dont taste any good, i know hebrew national and nathans taste good but those are expensive

[Anonymous No.13363157]

>>13359942
do they have to be on youtube?
- budgetbytes
- bon appetit has a "basically" section each of which is pretty cheap/easy

here are some of my favorites that are on the cheaper side
- https://www.seriouseats.com/recipes/2012/01/vegan-garbanzos-con-espinacas-jengibre-spinach-chickpea-stew-ginger-spanish.html
- https://www.seriouseats.com/recipes/2011/08/dal-daal-spiced-lentil-soup-south-indian-vegetarian-curry-recipe.html
- https://thewoksoflife.com/di-san-xian-stir-fry/https://thewoksoflife.com/di-san-xian-stir-fry/

>>13360366
that depends what you already have in it / why you're not satisfied yet

>>13360352
tonic, lemons, sugar
I'm not saying this in a bad way but the quality of the spirit matters less when it's more diluted. Margarita, bloody mary, singapore sling, etc. Mojito if you can find cheap mint. Still all very high in alcohol and delicious.

[Anonymous No.13364051]

>>13361647
>green peas.

that's a big nope for me. if you don't want kidney beans then just do all pintos, that's good

>>13360696

if you are making your own batter try box mix and see if it is your recipe. if the box mix turns out the same then it's your technique.

what are you using for cooking it? oil, butter, bacon grease?

[Anonymous No.13364060]

>>13361675
>green peas.

that's a big nope for me. if you don't want kidney beans then just do all pintos, that's good

>>13360696

if you are making your own batter try box mix and see if it is your recipe. if the box mix turns out the same then it's your technique.

what are you using for cooking it? oil, butter, bacon grease?

[Anonymous No.13364071]

>>13359544
Why doesn't the menu have English?

[Anonymous No.13364107]

>>13359544
How do I get in without breaking the eggs?

[Anonymous No.13364140]

>>13363157
i just want to hear all the things people put on chili, i hear lime juice is also an option

[Anonymous No.13364881]

I'm moving back in with my parents to help them out around the house and save money (step dad is sick and I'm trying to help him and my mom out). I'll be cooking at least 4 nights a week for the three of us, although sometimes more family will be staying with us. I have minimal cooking experience (can fry / scramble eggs, boil pasta, steam vegetables etc. ), but have never really cooked.

It seems like a very daunting task; I have few skills, most websites for "beginner cooking" and "easy week night dinners" seem like food porn click bait, and don't know where to start. The questions:
What are good sources of intelligible, simple and decently healthy recipes? (preferably tasty but with lots of hand holding: I'm not looking for "how to cook a fucking lasagna" not "amazing lasagna recipe that will wow your friends")
How do I go about beginning to cook and then expanding my repertoire?
Any other advice for beginning to regularly cook / feed my family?
Is there a general thread for basic cooking?

[Anonymous No.13364886]

>>13364881
I should add that I'm looking for a place to find "clean" recipes as well. Avoiding overly rich foods, deep fried things and anything with lots of fat. basic and simple recipes

[Anonymous No.13364897]

>>13364881
If you're looking for many random recipes at once you might as well pick up a cook book.

[Anonymous No.13364988]

>>13364897
I've been looking at some online recipes places + generic cook books. I downloaded Mark Bittman's "How to Cook Everything" and Leanne Brown's "Good and Cheap". Would you recommend any others or good online resources?

[Anonymous No.13364990]

>>13364881
1) Add onion
2) Add garlic

Easy.

[Anonymous No.13365746]

>>13360487
you can use either, if you're using butter just add a bit more, but be careful with the temperature, it quickly starts smoking

[Anonymous No.13367077]

>>13364881
Honestly just find a meat base that your family likes (chicken, beef, etc) and google "good [meat name] dishes." Some of my favorite chicken recipes have been from searching that way. Also, don't be afraid of greens.
One of my favorite dishes that I was recently turned onto was roasted brussel sprouts with honey glaze.

[Anonymous No.13367610]

>>13359544
if you dip a chicken wing in hummus will it taste good?

[Anonymous No.13367707]

I received a cooked, hickory smoked, semi-boneless ham as a gift from my boss. It weighs 6.5lbs. What do I make with it?