QTDDTOT: Questions that don't deserve their own thread (thread)

[Anonymous No.16722038]

[Anonymous No.16722042]

how did black pepper become so ubiquitous in use?

[Anonymous No.16722047]

Is it possible to make chocolate with high amount of cocoa but without the bitterness, without using sugar or other sweeteners? Or in other words, is dutch process cocoa - chocolate commercially available? All I see when I search 90+% chocolates is added sweeteners or acid taste.

[Anonymous No.16722094]

>>16722047
I think so, picture related is unsweetened. It's still a bit bitter even though it uses dutched cocoa, so maybe it's not possible to fully get rid of that. If you eat one square your mouth gets used to it and it doesn't really seem bitter after that, though.

[Anonymous No.16722112]

>>16722038
/fit/ plz go

[Anonymous No.16722121]

>>16722042
The Romans liked it a lot, followed by Europeans liking it a lot.

[Anonymous No.16722174]

Is making a grilled cheese with real instead of processed cheese worth it or does the fact that real cheese doesn't melt as easily ruin the experience?

[Anonymous No.16722185]

Why the fuck does it take so much goddamn cumin to make a cup of rice or beans have that "fried" taste? Is there another seasoning I'm missing or am I just going to have to deal with using a teaspoon of cumin every single time? I use a splash of liquid smoke, too, btw.

[Anonymous No.16722271]

>>16722185
thats what u get for using cheap mass-produced cumin packages which by the time you pick them up from store counter lost most of their edge

[Anonymous No.16722288]

>>16722038
easy shit that i can make sunday and just heat it up through the week?

[Anonymous No.16722389]

is seaitan good?
as a Poorfaggot Maxx™ what meals i can prepare with seitan?
maybe seitan with rice?

[Anonymous No.16722394]

>>16722288
da beenz and rice.

[Anonymous No.16722405]

>>16722174
Wait, what?
ffs anon it's not the processing that makes it melt, it's the fat%

[Anonymous No.16722406]

So my unemployment extension got cancelled less than a week after getting approved, would like some cheap recipe ideas beyond beans and rice. Preferably ones without flour. Thanks.

[Anonymous No.16722430]

>>16722185
Yeah most cumin is trash you have to shell out if you want the good stuff. This is true for most spices.

[Anonymous No.16722434]

>>16722288
Smoke a chicken or pork shoulder.

[Anonymous No.16722865]

>>16722038

[Anonymous No.16722945]

I'm new to mangos. Why does it look like this?

[Anonymous No.16723410]

>>16722945
They look dry, maybe they are old? idk

[Anonymous No.16723429]

>>16722038
What are the symptoms of botulism and is there an effective at home treatment you can make from common household shit?

[Anonymous No.16723438]

These threads are stupid. Every question and thought I have deserves its own thread.

[Anonymous No.16723451]

>>16722865

[Anonymous No.16723459]

>>16723429
literally just call Poison Control instead of asking an underwater basket weaving forum

[Anonymous No.16723463]

>>16723429
>is there an effective at home treatment you can make
Absolutely not. Hospital is your best bet.

[Anonymous No.16723487]

Should I make chicken sandwich or ramen?

[Anonymous No.16723796]

Does the presence of fiber help with steady blood sugar levels, or does the carb have to be complex in the first place? Say you have a piece of whole wheat bread with 5g of fiber, and then a piece of white bread and supplemented fiber to the equivalence of 5g. Does your body react to them the same way, or still differently?

[Anonymous No.16723823]

I love beans but am having a hard time making them taste good. I recently cooked black beans from scratch but they're not as creamy as I hoped and they harden up when soft. Am I doing it wrong? I followed a very basic recipe and simmered them a few hours with garlic, half an onion and a bay leaf. Added salt after it was cooked. I tried using the cooked beans for a black bean salsa but its just so... bland.

[Anonymous No.16723827]

>>16723823
Harden up when cold I meant

[Anonymous No.16723849]

>>16723487
make yourself a proper meal you sad fuck

[Anonymous No.16723864]

>>16723849
no

[Anonymous No.16724054]

>>16723823
>Added salt after it was cooked. I tried using the cooked beans for a black bean salsa but its just so... bland.
You need to add salt to the soaking liquid when cooking dry beans so they get seasoned from the inside out.
https://www.seriouseats.com/salt-beans-cooking-soaking-water-good-or-bad
Also if you have hard water that can prevent ion exchange with the outer surface of the beans so they don't soften up properly in which case add 1-2 tsps of baking soda to the cooking pot help

[Anonymous No.16724360]

>>16724054
See, i followed another Serious eats recipe to cook black beans https://www.seriouseats.com/the-lazy-cooks-black-beans-easy-recipe and it actually recommends not soaking beans or at least that its not necessary, so I haven't been doing it. Maybe I will try that next time.

[Anonymous No.16724410]

>>16722038
WHY does a cornstarch slurry always make my food taste weird and chalky??
asian restaurants do it and their food is good.
WTF AA@AAAAAAACGHV FUCK FUCKER

[Anonymous No.16724431]

Does anyone else like jacking their cock like jacking their cock like jacking their cock off

[Anonymous No.16724440]

>>16724431
yes i enjoy the occasional jerk.
But covid put a stop to that!

[Anonymous No.16724450]

How much do you do with leeks? I've always wanted to do something with it, but it seems like so much you have to get at once and I hate wasting food so I never actually buy it

[Anonymous No.16724455]

Where do you guys generally go to store/find recipes? I'm short on ideas for dinner tomorrow and I don't want to get takeout. I have some cabbage and dry red beans and I want to use at least one of them.

[Anonymous No.16724464]

Why do memesters and 4channel NPCs eat sardines when canned tuna is superior in every way?

[Anonymous No.16724467]

>>16724450
cockaleeky

[Anonymous No.16725215]

>>16723796
I have no idea but that's an interesting question, I'd also like to know.

>>16724464
Perhaps this isn't the reason but there's at least one downside to tuna, which is mercury levels. They're way higher so you have to limit your intake if you want to stay safe.

[Anonymous No.16725655]

i'm making a sourdough starter for the first time.
i have one i just stirred and one not yet.
originally it was larger amount but i didn't realize how much it would expand. much was wasted but it still was enough to fill two jars with it's volume.
waited a day, and this is what remains.
not bubbly, more of a crepe batter.

my question is should it be more dough like or liquid?

ingredients: 1tsp yeast
1cup flour
1cup water

[Anonymous No.16725682]

>>16725655
runny batter consistency is OK.
pour off that liquid and feed it

I let mine go a week on the countertop with a daily feed, then into the fridge for a once a week feeding

[Anonymous No.16725685]

>>16725655
More of a liquid than a dough, will take a little bit to start showing lots of bubbles

[Anonymous No.16725708]

>>16725682
>>16725685
thank you anon's.
should i feed and wait or can i use what i have today and supplement after?

and if i do use today and supplement after so i do a 50/50 flour water combo with some sugar?

[Anonymous No.16725816]

>>16722406
Pizza
Fried chicken
Baked fried chicken
I guess you could make your own noodles, but I hear the juice isn't worth the squeeze.

[Anonymous No.16725850]

Just learned that gravy is literally just beef broth or milk + flour and can make it effortlessly for most meals.
Are there any other ass-easy sauces one should know? Like Teriyaki sauce is just Soy Sauce + Mirin + flour isn't it?

[Anonymous No.16725857]

Would dehydrating cucumbers before putting them in vinegar to make pickles make the cucumbers have a stronger vinegar taste?
Secondarily, would boiling vinegar make it stronger by making the water evaporate?

[Anonymous No.16725939]

>>16722174
As far I understand it, it's not grilled cheese if you use cheese. Just as if it isn't grille cheese if it's actually grilled.

[Anonymous No.16726008]

Lazy bros if you get cast iron don't leave them dirty. It fucks up the seasoning.
It happened to me 3 times already.
Also don't season in the oven. That's too much work.

[Anonymous No.16726108]

>>16725708
I do 60/40 Flour:Water, no sugar unless you want it making alcohol and killing your yeastyboys
If its brand new I would wait at least 3-7 days before using, I mean you could use it like a batter or something, but its not sourdough yet - just flour and water

[Anonymous No.16726121]

>>16726108
>>16725708
I use my sourdough starter for crepes 90% of the time. whenever I feed it, I use the discard.
https://www.epicurious.com/recipes/food/views/sourdough-crepes

[Anonymous No.16726678]

>>16722865

[Anonymous No.16726692]

>>16722185
Whenever I use cumin I always add ground coriander. I live cumin though, and I don't see 1 teaspoon as being a lot.

[Anonymous No.16726710]

>>16724410
You're probably using too much cornflour. Do you continue cooking after you've added the cornflour?

[Anonymous No.16726722]

>>16724450
I use leeks for chicken pasta dishes in white sauce, frittata, quiche, or to have with sausages. Occasionally I'll steam them and mix them with butter to have as a vegetable on the side, but most of the time I caramelize them with onion and garlic.

[Anonymous No.16726731]

>>16724464
Tuna is more of an ingredient, whereas Deenz you can just open and eat with a fork. You can do that with Tuna too, but it's not as enjoyable.

[Anonymous No.16726746]

>>16725850
That's American gravy. Traditional gravy is made with pan juices or some form of animal lard, flour, water and salt.
Bechamel, Mornay (bechamel with cheese), and hollandaise are all easy to make.

[Anonymous No.16726753]

>>16725857
No need to dehydrate. Brines for pickling are usually a mix of Vinegar, water and some other spices and shit. Just use more vinegar.

[Anonymous No.16726812]

>>16726746
your and idiot

[Anonymous No.16727361]

>>16724440
Do ya squirt cum

[Anonymous No.16727904]

>>16722042
>>16722121
also it does kind of go with everything, a bit like garlic
I still despise it ubiquity, though

[Anonymous No.16728125]

>>16722038
I was at a restaurant that topped my meal with a pork fat based kind of "fluff" or bird's nest. Reminiscent of cotton candy, but crunchy and not sweet. How did they accomplish that? My first assumption was liquid fat with melted sugar but that doesn't fit the flavor profile.

[Anonymous No.16728132]

>>16728125
https://en.wikipedia.org/wiki/Rousong
Coulda been standard Chinese meat floss prepared in a slightly different way

[Anonymous No.16728136]

>>16728125
Sounds like pork floss.

[Anonymous No.16728395]

I made some pork neck bone broth in March 2020. At some point someone, or could have been me but not sure, left it out of the freezer for long enough for it to have thawed completely. This is probably stupid to ask, but is there any chance it's safe? It's pretty gelatinous. I don't really get the chance to make it a lot, or use it, and I didn't get to use much of it.

[Anonymous No.16728487]

>>16728395
has it been room temperature since 2020?

[Anonymous No.16728601]

>>16728487
No. It was maybe overnight, but I'm not too sure. I mentioned the date because I was thinking of asking if it would even be safe after so long, but I'm pretty sure most frozen stuff stays fine indefinitely. I just forgot to delete that part.

[Anonymous No.16728936]

>>16728601
it doesn't matter how long it was frozen for. it only matters how long it was room-temperature for, and if you don't know that, you can't be sure it's safe to eat.

[Anonymous No.16729105]

what do i do with the juice left over from making a batch of pulled pork in a crockpot? throw it out?

[Anonymous No.16729127]

>>16722174
Some real cheeses melt nicely. Havarti springs to mind - it's nice and soft compared to others.
Also, try lowering the heat to nothing after you've got your bread close to the way you like it. Real cheese needs time to melt.

[Anonymous No.16729134]

>>16729105
It's likely too sugary to become stock and will spoil too quickly to be made into barbecue sauce or anything like that. Freeze it into a puck and toss it in next time you make pulled pork or else throw it out

[Anonymous No.16729162]

>>16726710
well how much should i use??

[Anonymous No.16729165]

>>16727361
No! I stop just before ejaculation!
i deprive myself of ejaculations!

[Anonymous No.16729207]

>>16725215
>>16724464
i swear the guidelines for tuna used to be less strict than they are now, also i just did two different online mercury calculators and they gave me vastly different results

at any rate at one point in my life losing weight i ate like 1-2 cans of tuna a day 5 days a week. never got "mercury poisoned"

[Anonymous No.16729292]

What is some food/drinks that will INCREASE appetite?
>pic not related

[Anonymous No.16729356]

>>16722038
So uhh... How do people in ancient vietnam go about making Phô or broths in general? Nowadays there's pressure cookers to extract the gelatinous oily good stuff from the bones, but is there another way to make broth from bones without the use of a pressure cooker?

[Anonymous No.16729368]

>>16725655
You dont make sourdough using yeast tf you doing

[Anonymous No.16729416]

>>16729162
What are you using it in? And how much are you using?

[Anonymous No.16729417]

>>16729292
Alcohol.

[Anonymous No.16729440]

>>16729356
Sure is, bud. You simmer all your bits and pieces together for a couple of hours. For pho it would likely be something 3-5, but a tonkotsu could 12 hours at a rolling boil.

[Anonymous No.16729590]

>>16729440
>simmer
I tried that but everything evaporates and i lose every tasty flavor from the bone so i was wondering how on earth did people in the past do it without a pressure cooker but also without losing the worthwile parts of bone to evaporation but instead keeping it in the broth?

[Anonymous No.16729597]

>>16729590
>I tried that but everything evaporates

WHAT ARE LIDS

[Anonymous No.16729605]

>>16722038
I have 10 pounds of ground meat what should I do with it?

[Anonymous No.16729618]

>>16729590
Well... you have a lid on, right? And simmering is below the boiling point, so make sure you're not boiling it either. Your flavors should become more concentrated as marrow and other bits break down. You can also add more water if it's cooking down too low, just so long as your concentrates aren't burned it should be fine.

Anyways, if you're looking for cookware history, you're looking at anywhere from earthenware to ceramic to iron. With Vietnam, probably earthenware.

[Anonymous No.16729622]

>>16729590
The only thing that evaporates from a pot is water
If your broth isn't flavorful enough, you need to use more bones and cook it longer, maybe even reduce it

[Anonymous No.16729624]

>>16722042
The King of Portoga got it from Baharata and decided it was so good that he'd open passage to his continent just for it!

[Anonymous No.16729625]

>>16729605
What kind of meat? If beef, make a chili. If chicken, make a chili.

[Anonymous No.16729675]

>>16729597
>>16729618
I tried that too but no matter how i try the lid just causes the scum to rise up and make a mess or if there's no scum the vapors start to spill over regardless even at low temperatures if the lid closes the pot... which makes me give space for the vapors to go somewhere but in the process it makes the flavors evaporate

>>16729622
Flavors melt in the water and water vaporizes along with the aromas which leave the broth. Thats why pressure cookers come in handy but i dont want to use one because i dont have one and they're expensive

[Anonymous No.16730150]

Do you ever use psyllium for cooking? I've seen it in some niche keto recipes but I wonder if it can be verstile in the kitchen.

[Anonymous No.16730813]

>>16729356
>what is demi-glace

[Anonymous No.16730843]

I stopped eating at open air markets and niche restaurants because they started denying me of service without a mask. So now I eat Little Caesars and Wendys.

[Anonymous No.16731173]

>>16729134
okay, this stuff wasnt sugary and i just threw it out cause ill almost never use it, and immediatly after my roommate walks out his room and i ask if he would use it and he says 'hell yeah' and im like 'well i just threw it out ... it was really brown and lots of chunks of fat and shit in there' and he was like "ahhhh man, i wouldve loved to use that"

[Anonymous No.16731182]

Cast iron good for anything else other than steaks/burgers?

I'm getting a 2-in-1 cast iron dutch oven. i love in an apartment and wondering if i can use the pan portion for anything that won't set off fire alarms. i have shower caps/dust covers which might help, but there'd still prob be tons of smoke regardless

[Anonymous No.16731234]

>>16731182
Cast Iron is the only frying pan I use. I also have a Cast iron dutch oven I use occasionally.
I dont know why using a cast iron would have anything to do with your fire alarms.

[Anonymous No.16731236]

>>16724450
>leeks
Chop them up and make a chicken soup.

[Anonymous No.16731245]

>>16729292
Marijuana

[Anonymous No.16731256]

I've been addicted to coffee ever since I finished lgh a few weeks ago

[Anonymous No.16731290]

>>16730150
Not really. It's just fibre. Drink it for some sweet shits. Most common culinary use would be in baking.

[Anonymous No.16731380]

>>16722174
Other anon mentioned havarti, muenster also works fine. If you want to add a harder cheddar or gouda, layer it in between havarti slices

>>16722405
In American cheese, there's "melting salts" like citrate and phosphates (sodium hexametaphosphate is a really good one, you can buy it and make your own american cheese out of any real cheese you want).

[Anonymous No.16731387]

>>16729368
i don't know wtf i'm doing that's why i'm here.

[Anonymous No.16731406]

>>16723796
Well, it depends on the fiber supplement in your bread example. Some supplements, like psyllium husk, are insoluble and just swell up in your intestines to scrape lingering poop out of you. Soluble fibers go into the blood and reduce excess cholesterol. Prebiotic fiber (fancy name for pretty much any fiber) can be supplemented to help build a robust gut microbiota, which helps regulate blood sugar. And generally, high fiber foods are going to be low on the glycemic index, so eating lots of those will keep blood sugar steady, but that's more of a correlation than a cause and effect

[Anonymous No.16731410]

>>16724455
Embrace the sloppa

[Anonymous No.16732600]

How do I make a spicy veg stock for egg noodles?

[Anonymous No.16732608]

>>16732600
Put chopped chilli's and whole peppercorns in the pot when you make your stock.

[Anonymous No.16732643]

>>16732608
Like I want advice on how to make the stock as a whole. Recently moved and they don't have the vegan/vegetarian stock out here sadly

[Anonymous No.16732849]

post recipes that use lots of milk and eggs, i moved to the countryside and i have an excessive amount of them

[Anonymous No.16732907]

>>16722038
What is a good alcohol to mix with ice tea? Looking for sweet or unsweet ice tea ideas. Sure vodka gets the job done, but is there something better that will add to the flavor, or complement it well?

[Anonymous No.16732909]

>>16732849
Cooked eggs with a large glass of milk that you put in the freezer while you're cooking the eggs.

[Anonymous No.16732910]

>>16732907
coconut rum?

[Anonymous No.16732941]

how do i know if i am seasoning my cast iron skillet right? i cook shit like meat, sautéed veggies, ad eggs in it, and then i scrub it without soap. but its never seems to get any more stick resistant or "better". idk. maybe i just dont get the point of cast iron

[Anonymous No.16732946]

>>16732910
Was thinking some kind of rum might be a good idea. Guess I'll put that first on the list to try.

[Anonymous No.16733012]

i have no fucking idea how to whta eat
lierally every single fucking recipe is just a bunch of randoms hit all over thep lace there's no themeing to what i make, half you guys seem to have vast stores of meat and veggies and routinely make dishes you like nad i don't have anything like that

please help guide me

[Anonymous No.16733055]

>>16733012
You need to list something like 5-10 items you can normaly buy and have at home, then ask /ck to write some recepes for you.

[Anonymous No.16733073]

>>16733055
Fresh cabbage and cauliflower
Frozen chicken breast, ground beef, and (usually) shrimp
Frozen peppers, onions, okra, and broccoli
Most spices
Basmati rice
Loaf bread
Canned carrots, black eye peas, and black beans
Rolled oats

I have a toaster oven and rice cooker, and also an instant pot that's still in the box

[Anonymous No.16733100]

>>16733073
do you not have an oven or a range?

[Anonymous No.16733102]

>>16733100
well yeah i just assumed that went without saying, same with microwave

[Anonymous No.16733119]

>>16733102
There have been regular posters here who live in sheds and abandoned houses, nothing is assumed.

[Anonymous No.16733125]

>>16733012
1. buy a cookbook and start reading recipes. usually you dont need to have 100% of the ingredients. know what you like

2. start cooking. you will fuck up and it will sting when you spend 45 minutes making a shit meal, but if you always commit yourself to learn from your mistakes and do better next time, you will progress fast.

3. learn to shop. this is probably the biggest thing that will up your game. i have several rules to help me cook/shop, which i will list below.
>never waste food if possible. if i have leftover food/ingredients, my next round of shopping will be to supplement my current supply and use it up
>always keep either bread (lots of sandwiches to make for quick, easy meals) or large tortillas (lots of burritos to make for quick, easy meals)
>when i show up at the grocery store, i head immediately to the meat section to see whats on sale, or what looks good, and then i base the rest of my menu around that for the week
>always throw some instant noodles or a can of soup in the cart for a meal that requires no effort when im drunk. doesnt matter if you already have 1 at home, build a stash
>same goes for storable staples like rice, beans, noodles, pasta. build a stash.
>unseasoned meat is more versatile. raw chicken breasts can go in pasta, sandwiches, salad, soup. raw ground pork can go in dumplings, breakfast burritos, lunch burritos, tacos, red sauce.
>at the very least, try to buy one seasoning every time you shop, at least until you build up a good stash

be creative, be open to new ideas, and enjoy cooking anon. food is life

[Anonymous No.16733520]

>>16722038
When cooking Ramen Nooderals, how do you set the timer for III minutes?

[Anonymous No.16733530]

>>16722042
It tastes good you retard

[Anonymous No.16733535]

>>16722047
Yes I think so I went on a tour of a chocolate factory and they said if you agitate the raw chocolate paste and heat it gently it makes the bitter chemical evaporate.
They said most mass market factory's do this stage for 7-10 hours while their factory did it for 2 full days per batch I tried their 76% dark chocolate and it was not bitter at all.

[Anonymous No.16733538]

>>16723410
No it looks more under ripe over ripe would be a soggy mess with lots of brown spots

[Anonymous No.16733542]

>>16723429
This can seriously kill you if you suspective botulism poisoning get to a hospital immediately

[Anonymous No.16733653]

>>16732643
So, for a basic veg stock, you're gonna be looking at onions, carrots, celery, leek, garlic, thyme, parsley, mushrooms. This is just a total basic one. To make it spicy, throw some chilis and peppercorns in there like the other Anon said.

The important thing to remember about vegetable stock is, throw whatever the fuck you like in there so long it's a vegetable.

Now, you want water to cover your veg. Don't crowd it, you need room to stir it as well. Bring to a boil, simmer it for 60 minutes, giving it a stir every 15. Can do up to two hours.

[Anonymous No.16733666]

>>16733073
Get a carton of eggs and some carrots and you'd have a nice egg foo young. It's a good way to use up random things.

[Anonymous No.16733672]

HELP

I've got raw chicken breast and pock chorps sitting on the counter ready to be brined.

What's the preferred salt:water ratio for this? Also I know brines typically contain sugar so if you have any ideas on how much sugar that helps too, but mostly the salt the important thing to get right

>used to have this down to a science like 7 years ago but lost my brine.txt file and recipe sites are wildly inconsistent

[Anonymous No.16733673]

>>16723429
Muscle weakness, difficulty swallowing, dizziness, droopy eyelids, difficulty speaking. Go to the hospital.

[Anonymous No.16733676]

How are you feeling?

[Anonymous No.16733677]

>>16733672
I usually do a tablespoon of salt for every cup of water. I also like to throw in some chunks of cut up ginger.

[Anonymous No.16733745]

>>16733677
Thanks anon I think that's what I used to do. I'm prepping 'er now.

Ever add sugar or is that just for fat Americans and The Dutch™?

[Anonymous No.16733765]

>>16733672
i just add in a little more than i would season it with if it was on the pan, also maribrine

[Anonymous No.16733801]

>>16733745
I'm not sure, I've never heard of it people adding sugar to their brines before.

[Anonymous No.16733814]

>>16733801
good I remember adding sugar a couple times and it was totally unnecessary and kinda gross

I'm making teriyaki chicken breast so it won't need any goddamned sugar, not after I glop the t.sauce on there

[Anonymous No.16734094]

>>16731387
sourdough doesnt need separate yeast the recipe for sourdough in fact is to let the flour make its own fermentation process which takes about 7 days

[Anonymous No.16734181]

you guys said grill pans were no good. why would you guys say that? first run with the new grillet and not only did the food come out great but I enjoyed cooking it. I love the way the juices flow into the ridges and don't pool or interfere with the raised grills and the texture is pretty sweet too, not to mention those æsthetic cross-hatches

/ck/: 0
grill pan: 1

[Anonymous No.16734183]

>>16726008
yep, season with food and other oils after continuous use. you can leave em a bit dirty, but a good towel wipe always served me well if it was too much. and a wooden utensil is perfect for scraping up gunk. it starts feeling like a painting you've been working on for months.

[Anonymous No.16734185]

>>16734181

[Anonymous No.16735402]

Is there a way to get cottage cheese's fantastic nutrition alongside the tangy taste of Feta or Bleu? The latter is one of my favorite flavors.

[Anonymous No.16735527]

>>16734185
This is a blue board, anon.

[Anonymous No.16735538]

can i eat raw mince meat

[Anonymous No.16735757]

>>16735538
you can but you should not

[Anonymous No.16735999]

>>16722174
i layer a slice of real cheese and one of the american processed stuff with the special salts. works great

[Anonymous No.16736022]

>>16731182
smoke comes from burning whatever you are cooking, not the pan

[Anonymous No.16736493]

>>16722174
there's a ton of good non-american cheeses that melt. not all of them work in getting the flavor though. some good ones are monterrey jack, most "not sharp" cheddar cheese, havarti, meunster, some types of gouda (non-aged), colby and colby-jack. just experiment to see what flavors you like.

[Anonymous No.16736506]

>>16735538
unless you have very good knowledge of the provenance of the meat, don't do it. in some western european countries (and japan), raw mince meat is possible to eat, but there are some very strict standards to make sure you don't die from the process.

if you are curious search "mett", typical german dish, but i would not eat it in the US lol

[Anonymous No.16737049]

what do i make for dinner

[Anonymous No.16737078]

>>16722174
just dont buy that shredded shit with all the pasteurized flour/bullshit that prevents clumping on it. that shit never melts.

[Anonymous No.16737098]

>>16733073
butter chicken. a lot of Indian recipes you can find that will use those ingredients.

[Anonymous No.16737834]

>>16737049
food is a good option most of the time
>>16737078
there's literally nothing wrong with pre-shredded cheese if you but a quality brand, and it all melts as long as it's not some bullshit vegan "alternative"

[Anonymous No.16738050]

>>16735527
I'll post results again someday and then you'll be sorry

[Anonymous No.16738678]

>>16731406
>Some supplements, like psyllium husk, are insoluble
Psyllium is soluble. It's literally advertised as helping control cholesterol. Most OTC fiber supplements are soluble. Where did you get this info from? A quick Google check?

[Anonymous No.16738717]

>>16722038
what is the cheapest source of protein?

[Anonymous No.16738723]

>>16738717
either baloney/devon, or sensation™

[Anonymous No.16738729]

>>16738717
unless you want to eet ze bugs that is >>16738723

[Anonymous No.16738737]

>>16738723
>>16738729

thanks guys

[Anonymous No.16738740]

>>16738737
I'm one person anon, was just providing an addendum to my initial post

[Anonymous No.16739070]

What is this "heard" meme I see on the internet about kitchen work?

[Anonymous No.16739316]

>>16725655
Like other anon said, you don't add "industrial yeast" to make sourdough starters. The whole point is to ferment just flour and water to make the wild yeast that appears naturally in flour to come alive and become the yeast aka sourdough starter. There are metric ton of good guides if you just google it, it takes up to 7 days to make though depending on flour and other conditions. Make sure the flour is either 100% rye or course and organic wheat. Otherwise it barely has any wild yeast after all the processing but I think either works with patience.

This reminds me why most bakeries are full of shit when they say they use Sourdough. Sure, they add Sourdough to the mix but ALSO industrial yeast which quickly overpowers the slow and natural Sourdough so it barely does anything. Then you can slap "made with sourdough!" on the bread and sell it for 30% more.

[Anonymous No.16739325]

How do I make the chewiest caramel possible? I want it to be an absolute pain the ass to chew but also not brittle at all. So basically it should be hard but give to pressure but not break into pieces if you smash it with a hammer.

[Anonymous No.16739393]

how come the pastry on a chicken pot pie tastes different than regular puff pastry? the reason I'm asking is because I want to make seafood newburg but all the recipes say to serve with puff pastry but all my fond memories of newburg are served with a light pastry biscuit that tastes like pot pie crust.'

>tl:dr: what's the best pastry for newburg

[Anonymous No.16740045]

give me some tough beef cut recipes

[Anonymous No.16740094]

>>16740045
Carbonade

[Anonymous No.16740099]

>>16722174
I hate the taste of processed cheese with the exception of the slices mcdonalds uses.
I use real cheese slices for grilled cheese. It melts no problem in a pan if you 'grill' them low and slow with some butter.

[Anonymous No.16740115]

>>16722038
Can kimchi be done with just korean chili paste and rando cabbage/carrots/onions etc?

[Anonymous No.16740118]

>>16740094
I'll try it out thanks

[Anonymous No.16740278]

>>16732941
Just use hot water and a sponge to clean it. If there's stuff stuck to it you haven't been able to get off, heat the pan first then put it under hot water and scrub with a sponge. You can use salt to add some coarseness while you scrub. Then dry it, put it over the heat until it's too hot to touch (pinch the side until it's hot, shouldn't take too long), then wipe it with oil.
I usually clean mine with a wooden spoon to get anything that may have stuck off.

[Anonymous No.16740434]

>>16722406
i will always save this pic. that one too.

>>16729207
keep on truckin'

>>16731256
yeah
i would like to try making some recipes from eggslut. which would be best to try, or which could be steered in a moderately healthy direction

[Anonymous No.16740530]

What are some necessary ingredients/spices to get for a new kitchen? I notice cumin and pepperflakes is used in a whole bunch of shit I make

[Anonymous No.16740536]

>>16740530
salt
marijuana
red pepper

[Anonymous No.16740540]

>>16733125
Not him but is there a /ck/-approved cookbook I should get?

[Anonymous No.16740589]

Trying out HelloFresh because corporate gave me a coupon
Anything I should know?

[Anonymous No.16740598]

>>16740589
You tell me, you're the one who's about to try it.

[Anonymous No.16740704]

>>16740115
You can do a fermented cabbage dish, sure, but it won't be kimchi.

[Anonymous No.16740725]

/ck/-approved restaurants in Montreal?
Preferably something I can have delivered

[Anonymous No.16740731]

>>16740540
this and its sequel :^)

[Anonymous No.16740733]

Posted this in the ginger thread but I'll put it here too.
I'm making a few batches of homemade mustard this week. I'm going to experiment with ginger in one of them, maybe a 50/50 brown/yellow honey mustard with grated ginger. Or I'll leave out the honey and use some pomegranate syrup instead.
Thoughts?

[Anonymous No.16740736]

>>16740725

https://www.happycow.net/north_america/canada/quebec/montreal/

[Anonymous No.16740748]

>>16740736
Not vegan please

[Anonymous No.16740768]

>>16738717
bulk grains and beans

Get a pressure cooker if you haven't already, and soak and rinse your beans.

[Anonymous No.16740776]

>>16734094
>7 days
White flour be like.

Get some whole wheat and rye and it will be much faster.

[Anonymous No.16740792]

>>16731182
You can make a bit of smoke and not set off alarms if you have a powerful HEPA unit to catch it. Ionization detectors seem to be sensitive to fat smoke but mostly ignore carbohydrate smoke. I burned some greens in a microwave and made the room very hazy and it didn't go off.

[Anonymous No.16741880]

Went to a Mediterranean place for the first time. I got like half a bag of rice on the plate. Is this normal?

[Anonymous No.16741930]

>>16741880
yes

[Anonymous No.16741963]

>>16741930
Why are they less stingy with rice than Asian places?

[Anonymous No.16741994]

>>16741963
most people who run them are based

[Anonymous No.16742087]

How hot and beefy tight is a propper beef welly?

[Anonymous No.16742980]

>>16722038
so I always wondered. what is this thing near the sink faucet?

[Anonymous No.16742993]

>>16742980
that's the periscope so the drain troll can watch you

[Anonymous No.16743212]

>>16740733
Pomegranate syrup substitute sounds pretty interesting. Keep us posted. I'd like to see how this ends up. I use a lot of pomegranate syrup when I'm cooking Middle Eastern food.

[Anonymous No.16743217]

>>16741880
Yeah, bud. You always either get half a plate of rice with a quarter plate of veg or half a plate of veg with a quarter plate of rice.

[Anonymous No.16743526]

Probably an odd question, but any former alcoholics here who've used kava to get off? I've heard you should wait at least a full 24 hours before trying kava, but will it really be bad if I don't? The body gets rid of alcohol pretty quickly. It doesn't just let it sit in the body.

[Anonymous No.16743530]

>>16743217
My skewer of vegetables was kind of pathetic, I didn't even get any onions like the pictures showed, but I also got a salad. So maybe that's where the other part of the vegetables went.

[Anonymous No.16745079]

I bought a pomegranate on impulse on my last grocery trip
What do I do with it?

[Anonymous No.16745342]

I've been marinating chicken these past 2 weeks but I don't like throwing them away when I used them once. Is it possible to reuse marinades?

[Anonymous No.16745490]

>>16745342
I don't see why not, though you might have to top it off. Usually I just throw it in a pot with some cornstarch in and make it into a sauce.

[Anonymous No.16745510]

>>16745079
take out all the arils and eat them with a spoon like cereal

[Anonymous No.16745518]

Can anyone recommend a quality rice cooker? Been looking to get one but not sure what to choose.

[Anonymous No.16745532]

I live an apartment that has a very over-active fire alarm and I really hate setting it off. Whenever I try to cook on the (electric induction) stove, I start panicking whenever things start sizzling or smoking and I don't know how normal people even manage to cook.
I'm at a sad point in my life and I think I need to change my eating habits. Does anyone have any advice for getting into cooking, meals for one?

[Anonymous No.16745655]

Any decent chicken of the woods recipes?

[Anonymous No.16745666]

>>16745079
Just eat it with a spoon. The pith is bitter, but won't be noticeable in small quantities. Plus, it's basically impossible to get all the pith out anyway. Don't fuss over it.

[Anonymous No.16745695]

>>16745532
i have the same issue. solved with; garbage bag, packing tape, footstool

i honestly just leave it covered. had a smoke detector inspection and i accidentally left it on. no one said anything to me lmao

[Anonymous No.16745746]

>>16745695
so are you saying that cooking is naturally going to produce enough heat / smoke to set off the fire alarm so I should silence it? Or am I just bad at cooking?

[Anonymous No.16745753]

>>16722038
>it's /ck/'s turn to be destroyed by generals
grim

[Anonymous No.16745777]

>>16745746
yes. it's like that for mine, its way too sensitive, an air fryer has set mine off before.
really the only purpose of a fire alarm is to wake you up if you are asleep, if you actually have a fire from cooking you'd pull the alarm out in the hallway anyways

[Anonymous No.16746427]

Is there a reason my fucking air fryer ALWAYS causes my smoke alarm to go off?

[Anonymous No.16746701]

>>16745753
there's 1 (maybe 2) a month. don't get your panties in a bunch

[Anonymous No.16746754]

>>16740733
>>16743212
Mustards have been started. They're chilling in the fridge to mature the flavor for the next few days. Half dijon style, half with pureed ginger awaiting a variety of sweeteners. Once they are tastable I'm going to try small batches with a few different ingredients to test them out and see which is best.

[Anonymous No.16746760]

https://youtu.be/NtnVDLJtvyM
can someone give me the recipe they are eating?
please

[Anonymous No.16746773]

If I have uncooked meat that I won't be able to eat for a few days and is approaching expiry date, should I cook it ASAP and just eat the leftovers?

[Anonymous No.16746896]

>>16746773
Yes, especially if it's starting to brown. Next time freeze it and thaw it the morning of your cooking

[Anonymous No.16747375]

What do you add to leftover rice to make it more interesting? It's so bland by itself but I have such a small quantity that it doesn't seem worth cooking anything to go with it.

[Anonymous No.16747406]

>>16747375
Plain rice? I make a little pork fried rice with carrots, peas, eggs, and onions some fry it all in the pork fat.

You could do any kind of of fried rice plov and get weird with it. Toasted almonds, golden raisins, some turmeric, beef strips.

[Anonymous No.16747951]

help me with mastering my poverty cheese sauce? my cheese sauce tastes bland and doughey, why? i start by melting butter, a bit of flower to make a roux, mix and cook till it browns a bit to remove flour taste, add cold milk to a soft boil and then simmer, salt and pepper, then i take it off the heat and add cheese and it's always awfully doughy and tasteless. how do i make it sharp?

[Anonymous No.16747972]

>>16723487
Why not make a ramen sandwich.

[Anonymous No.16748361]

>>16747951
First and foremost, you need good cheese. If it's not sharp as cheese, it won't be as sauce. Secondly, I think adding a bit of mustard helps.

[Anonymous No.16748456]

>>16729105
Throw it into a large pot with the pulled pork and reduce it so it coats the pork

[Anonymous No.16748467]

>>16747951
In my experience all mac and cheese made with a roux sucks ass. Try doing it with heavy cream and add sharp cheeses like cheddar, red leicester, parmigiano, also shitty cheap American helps make a cheese sauce really creamy.

[Anonymous No.16749827]

>>16747375
if you feel really lazy just pop a can of tuna on it

[Anonymous No.16750276]

to make a basic sauce somewhat like pic related, is the main ingredient just tomato sauce (tomato + water + salt)? and if I want to make the sauce spicy, could I blend some dried peppers and simply mix it into the tomato sauce and heat it in a saucepan for a few minutes?
any time I try look up recipes it's always hyperspecific, e.g. first step is something like "add 20g of butter to a frying pan", or it has 10 ingredients. I just want the very basic cooking recipes to understand how this stuff works before experimenting further with minor details like "add a teaspoon of garlic" or something, don't even know if I'd have a taste refined enough to notice most of the ingredients in the recipes I see online.

[Anonymous No.16751024]

>>16729105
dip the sandwiches in it, shit's amazing

[Anonymous No.16751033]

>>16723429
Nah, just inject bleach and take some horse dewormer. Don't listen to mainstream """science"""

[Anonymous No.16751037]

>>16751033

troll

[Anonymous No.16751047]

>>16751033
kek

[Anonymous No.16751128]

Is tenderflake real lard? I needed pork lard for a recipe and all I could find was tenderflake, but the ingredients list includes other shit besides lard. Can I buy “real” lard at the store? I’ve never seen anything other than tenderflake lard.

[Anonymous No.16751268]

First time making bread.
Did it in a cast iron pan. Came out perfect. Crumb was perfect.

[Anonymous No.16751281]

>>16751268
Third time making making bread today. I used a measuring cup instead of getto eyeballing ratios with a teacup like I did for my first one. It was too large so it got stuck to the cover I used. The crumb is pretty good (if slightly moist). When I make my lunch tomorrow morning I'm sure it will be good . The plan is a BLT.

[Anonymous No.16751315]

>>16751281
https://youtu.be/2f-4ZrSXNDk
https://youtu.be/Q4DQLB7_U1Q

I use a mix of those two videos. I didn't have an oven or a cast iron lid so I used a microwave/dishwasher safe bowl as my lid. I lifted the bowl up a crack and poured in a spoon of water to create a "steam injection".
No question I just didn't feel it deserved a thread.

[Anonymous No.16751438]

>>16751315
Hello, anon
I used this technique: https://www.youtube.com/channel/UCcLCX8VIcNWIu6BJyjWQDww/community?lb=UgyVXU1zbtYfpTiV_tx4AaABCQ
It was my fourth time making bread and I got pretty decent results.

[Anonymous No.16751453]

>>16751438
The flavour wasn't that great and the crumb is not the best but I'm just a newbie.
The first bread I made tasted better even though it looked much worse because I accidentally put too much olive oil in it.

[Anonymous No.16751514]

>>16751268
>>16751281
>>16751315
>>16751438
>>16751453
What was your question? This is a QTDDTOT thread.

[Anonymous No.16751551]

>>16751514
I want to know how to improve my bread.
I used a pizza dough recipe but I would like to know a few recipes of good tasting bread.

[Anonymous No.16751595]

What are some good /ck/ recommended boning knives?

[Anonymous No.16752576]

>>16751128
Tenderlake is real lard. The rest of the stuff is just food additives for shelf life, color, etc.

Have you checked with any local butchers about buying lard off of them?

[Anonymous No.16752615]

>>16751595
i wouldn't get into that at all anon it sounds dangerous

[Anonymous No.16752983]

Recommend me some cookbooks. Preferably ones that can be found on libgen.

[Anonymous No.16753033]

>>16738717
Bulk chicken thighs and drums at $0.69 per pound at the Costco Business Center.

[Anonymous No.16753036]

>>16740115
You need garlic, onions, and fish sauce to have that kimchi flavor. The peppers alone will just make it spicy and bitter.

[Anonymous No.16753213]

is there a knife/cleaver guide?

[Anonymous No.16753449]

>>16751551
Good to know. And no, I haven’t checked with a butcher but perhaps I will. Thanks anon

[Anonymous No.16753550]

Can pic rel be used to make Neapolitan pizzas? I can use a skillet for deep dish, but I want to be able to make nice thin pizzas too.

[Anonymous No.16753557]

>>16752576
I buy lard from places that sell pork products, for example, my carnitas place sells really cheap lard in plastic bags.

[Basil No.16754246]

>>16751514
Sorry. I mentioned in my post that I didn't really have a question. But I didn't want to make a whole thread about it. Have a good day. Polite basil in all fields but one.

[Anonymous No.16754885]

My meat grinder just jammed for the first time and made a god awful scrapping sound from the internals before I could shut it off.
Is the machine completely fucked or are their failsafes that prevent damage from occurring?
I think it sounds different from how it did before, but I don't want to stress the machine again just to test it.
https://www.amazon.com/Sunmile-SM-G31-Grinder-Stainless-Attachments/dp/B005EPJAY8

[Anonymous No.16755141]

>>16722038
Can someone recommend me a low calorie sauce. one that I could mix with tuna and put on chicken.

[Anonymous No.16755339]

I'm overweight and trying to fix it. I've cut my days down to 1500 calories, I'm going to the gym a few times a week and I've already got a fairly active job (at least in comparison to anything you'd do in an office) as a mechanic
A problem I'm having is meals, what are some decent places to look for things I can bring in to eat for lunch at work that fit the following
>Can be prepared in 30 minutes or less in the morning
>Can sit in a plastic container for 5 hours or so and be reheated in a microwave
That aren't just rice and beans? My breakfasts tend to either be two eggs on some dry toast, a banana, or some other fruit I grab and run
>>16754885
Pull things apart and check for anything broken. A couple reviews I'm seeing on there mention similar problems, grinding causing metal to contaminate the meat.
Could be you've got some damaged parts in there, a metal burr or something that got caught on another internal part

[Anonymous No.16755667]

>>16724455
It's too late for you, but with cabbage and beans you can make borscht or tomato cabbage soup.

[Anonymous No.16755805]

What are your go-to least-boring-possible chicken breast recipes?
>>16755339
Legume-based salad dishes are healthy/filling/tasty and don't have to be reheated. Same goes for soba noodle dishes minus the inherently healthy part. Your biggest problem is >30 minutes in the morning.

[Anonymous No.16755874]

>>16726678

[Anonymous No.16755902]

Can someone help me find this epub?

[Anonymous No.16755928]

>>16726008
I regret buying a cast iron, no one else in my family will bother taking care of it.

[Anonymous No.16755932]

>>16755902
Have you checked pdfdrive.com?

[Anonymous No.16755961]

>>16755932
thanks anon, but its russian language version.
I need English.

[Anonymous No.16755976]

>>16722174
How do I get a nice smokey barbecue taste into lentil soup without using meat? I'm actually new to using lentils (just got some and they came with a garlic and herb seasoning packet I'm not sure I can trust the quality of), so any ideas for soup that doesn't taste just like refried beans would be a boon. Thanks.

[Anonymous No.16755982]

>>16755874

[Anonymous No.16756006]

>>16755339
I'll probably just jew amazon for a new one.

[Anonymous No.16756007]

>>16724455
>find recipes
Literally just cruise around cooking YouTube. How long have you been cooking for? Once you've been doing it with an eye for quality and horizon-expansion you can make whole meals in your head from pretty much any set of ingredients. Like, you'll find yourself going "Hmm, those two flavors seem like they'd go well together", and then you make it, they do, and it turns out it's a food made commonly in [country x] that you figured out independently. Some good jumping off points on YouTube (imo):
>French cooking academy
>Jaques and julia
>vahrehvah
>grandpa kitchen
>bon apetit (before that CUNT sohla ruined it)
>Adam Ragusa
>maangchi

[Anonymous No.16756019]

>>16755976
The indian spice stoneflower/kalpasi imparts a mesquite-like smoky taste when you fry it in oil, just start with a very, very, very small piece and work up incrementally so that you don't overpower the dish. You can also just use smoked paprika if you're poor or lazy.

[Anonymous No.16756029]

>>16722406
There's a lot you can do if you are willing to buy marrow bones and older vegetables. Roast both make into a nutritious broth, which can be used as the base for many things. As a base for soups, reduced into a stew with some shit cuts of beef, tons of sauces, etc. If you're just trying to be not-hungry and also have your daily vitamins met, a lot of variety can be found in Indian cooking. You can make the same dish 50 times but spice it 50 different ways over rice or with naans, and it'll not get stale. Hot dogs are cheap and so are kielbasa, which is always good. Spam is cheap too, which with some frozen mixed veg can be made into some awesome fried rice, or into a kind of meat pie with some cream and chicken stock

[Anonymous No.16756042]

>>16756019
I will also add wrt the caution about kalpasi is that some/most people seem to find it mild but if I use more than a dime-sized piece I can literally feel the taste for >24 hours, so there might be some genetic component to how you experience it. Better to be safe than sorry.

[Anonymous No.16756061]

>>16725850
That's not really gravy. It's only gravy if you reduce it a lot with herbs and pepper, then add cream, and let it thicken a touch. Real gravy is made with the pan drippings, so jus

[Anonymous No.16756131]

I have leftover mashed potatoes but no meat and I don't want to go to the store, what can I eat it with?

[Anonymous No.16756134]

>>16756131
just make potato cakes.

[Anonymous No.16756136]

I'm making these today. I've never fried chicken and basically never deep fried anything. I don't have a thermometer. How the fuck can I be sure I have the temp in the right ballpark? The recipe says that a little flour should sizzle in the oil but I'm guessing that will happen from about 300ºF-450ºF which is a really stupid temperate range to try and guess correctly

[Anonymous No.16756178]

alcohol alternatives for tiramisu?

[Anonymous No.16756284]

>>16751033
>2010
>LMAO ONLY REPUBLICANS TRUST BUG PHARMA
>2020
>TRUST PHARMA’S SCIENCE

[Anonymous No.16756616]

>>16756178
You're replacing the marsala in the wine/coffee mix I take it? You can get away with dropping the wine altogether, otherwise...maybe a little vanilla in with the coffee or even a rum extract if that's fine.

[Anonymous No.16756628]

>>16756136
i heard you can use the end of a wooden spoon or something, if bubbles form then apparently its hot enough. maybe even a wooden skewer would work

that or keep a little bit of the batter around and just throw little drops of it in to see if its hot enough to cook it, if it is then it should be good, just dont throw everything in at once otherwise itll cool the oil down

[Anonymous No.16756631]

>>16756628
thanks anon, I figured out a system and it seems to have worked great

if it's too hot the batter will burn before the chicken's cooked through but then a light bulb went off - my induction cooker has temperature settings! so i set it to 170ºC and it seems to have been pretty accurate

they came out great, just like at the seafood shop back home!

[Anonymous No.16756633]

>>16756136
Google is telling me to drop a kernel of popcorn in there to check as it should pop starting at 325. This is fucking retarded, so please don't do this.

How many chicken fingers are you making? Can you really not go to the dollar store and get a thermometer or have a friend drop one off?

My best advice, use a drop of leftover batter, do the sizzle method, put...3 in the pot, take them out, do a quick cut on a thick area to check for doneness, do a couple more for the same time, give or take.

Since you're pretty new to deep frying, be fucking careful. It can and will fuck you up.

[Anonymous No.16756638]

>>16756631
Looks tasty! Good job, Anon!

[Anonymous No.16756640]

>>16756633
thanks anon! this is another reason I used induction, no hot plate or open flame anywhere in the kitchen so all I had to do was watch for oil burns.

Couldn't get a thermometer, due to covid™ shops are all closed except grocery stores and all they had were meat thermometers

[Anonymous No.16756670]

>>16739070
It is kitchen lingo for "I heard what you said and I understand". It's also another way of saying "Yes Chef". If the chef calls out a ticket to a brigade he wants to know if all the cooks heard the order. In some kitchens it will be a "Yes Chef" but more often these days the kitchen will respond with "Heard". Now it is force of habit and we all say it to eachother 10,000 times a day about everything. "I'm thirsty as fuck" "Heard"

[Anonymous No.16756966]

>>16755982
A toast! I call a toast! Cheers!

[Anonymous No.16757867]

1. What do you use as a healthy mayo alternative? especially with tuna

2. What do you use pic related for? I bought it for onions and tomato, what else

[Anonymous No.16758036]

>>16757867
I've seen people use cashew cream as a substitute for mayo, never tried it myself or know how it compares to mayo health and flavor wise.

[Anonymous No.16758856]

>>16723429
1: get off 4chan
2: go to a hospital immediately

[Anonymous No.16758863]

>>16729162
less than your usual amount
also, potato starch is better and tasteless

[Anonymous No.16758873]

>>16724455
when I cant decide what to cook I check food wishes

[Anonymous No.16758882]

>>16725850
gravy has meat drippings from the pan, not broth
and cream instead of milk

[Anonymous No.16758896]

>>16731387
sourdough starter is just wheat flour and water, you gotta let it develop its own yeast over a few days, feeding the mixture with more water and flour every day
look up a tutorial because its a delicate process

[Anonymous No.16758921]

>>16738717
literally, mealworms
realistically, eggs or chicken breast unless you live in north america

[Anonymous No.16759053]

>>16755141
yellow mustard and louisiana hot sauce

[Anonymous No.16759420]

>>16755141
Hummus
>>16757867
Hummus

[Anonymous No.16759650]

>>16759420
That's a good one. I hate peeling the chickpeas though, very lengthy messy process but I do love the taste.

I also just remember black beans. I love black beans (probably not very good with tuna though)

[Anonymous No.16760809]

>>16742980
its an ant siphon valve for a dishwasher.

[Anonymous No.16760872]

I'm vegetarian and am struggling to find tasty ways to cook beans that don't involve meat. A lot of recipes include salted/cured meat like bacon, chorizo, ham hocks, etc. Does anyone have suggestions? I saw one recommendation to add liquid smoke and parmesan rinds.

I do eat animal products like worcestershire sauce, oyster sauce, fish sauce etc, just not meat.

[Anonymous No.16760906]

>>16760872
>I'm vegetarian
why?

[Anonymous No.16760991]

>>16760906
Budget and convenience mostly. I'm trying to save money and I also work a lot. I share a fridge with a housemate with very limited space, so trying to find space to keep meat separate, having to wash everything after it touches meat, needing two chopping boards etc is just really tiring on top of all the other work I need to do. Meat also spoils faster. I do still eat eggs and dairy and meat products because they're convenient to store and cheap.

Also I don't live in the US, so products like bacon and smoked meats are considered exotic and very expensive.

[Anonymous No.16761064]

>>16760872
Best that comes to mind is using stock, but there really isn't a substitute for smoked pork.

And where the fuck do you live that smoked meats are "exotic and very expensive"?

[Anonymous No.16761184]

>>16761064
Asia. They have their own types of cured meat here but they are not suitable for cooking beans.

Yeah I got a batch of pinto beans soaking now. Think I'll saute some onions and garlic then add beans and cook with stock.

[Anonymous No.16761641]

Can a pan with bad heat conductivity ruin my rolled omelette? I have managed just fine at my parent's or my friend's.
The issue is that essentially for the outer part to solidify means that the inner part will be browned and that ruins the smooth texture.

[Anonymous No.16761683]

>>16761641
It's a pain in the ass but you could rotate the pan around the center of the heat so the pan middle point doesn't constantly get the highest point of heat which promotes uneven cooking.

[Anonymous No.16761842]

>>16723487

chicken sandwich.
better filling protein, do you know what ramen does to your body? it's like fourteen grams of doughy fatty crap.
>that said, i still love the hell out of ramen

[Anonymous No.16762148]

Sliced into ginger. it had a slight greenish tint. Quite fibrous.. is it safe for a stir fry? Only results on search are for blue hawaiian ginger

[Anonymous No.16762266]

>>16755902
Bumpin'

[Anonymous No.16762274]

>>16761184
Update - I sauteed onions and garlic, added pinto beans I'd been soaking for a couple of hours and the soaking water, added two bay leaves and simmered. To my surprise, they were already quite soft by half an hour, and they were completely soft after an hour - the instruction I read online all called for simmering for 2 hours or so. It was actually pretty tasty on its own, I just added some salt after the beans were soft and it was pretty good. I may turn some of it into refried beans, and the rest into pasta soup.

[Anonymous No.16762285]

>>16722406
>potatoes and quark
>liver on rice
>broth with whatever
>chicken (the whole thing)
>apple things (its fall, you can get them for a smile)
>grouts
>jagly with milk and sugar/preserve

[Anonymous No.16762637]

What's the best store-bought buffalo sauce?

[Anonymous No.16762669]

I made fermented honey garlic and it turned out great
Tried again with honey ginger and it was going good until the two week mark. It's producing a shit ton of gas, like it's practically carbonated there is so much gas being produced. I have to burp the jar multiple times a day, and even shaking it the slightest bit causes the lid to puff up to dangerous levels. I ended up throwing it in the fridge because I'm honestly worried it's going to explode while I'm at work.

Has anyone else tried making fermented honey ginger and get similar results? I'm pretty sure I accidentally made some kind of alcohol or carbonated drink or something because holy fuck does this thing like to foam.

[Anonymous No.16762676]

>>16762637
If you're keen to stir your own it's Franks with butter. Heat the Franks in a shallow saucepan just until the edges are bubbling, turn the heat off and stir in COLD butter. Keep the butter moving so it emulsifies and holds together properly, douse it over the wangs and serve immediately.

If you don't want to go through the emulsifying trouble I actually do recommend the Franks Wing Sauce. It's ready to go and doesn't have any weird flavours or textures at all, just a nice tasty thick sauce ready for wangs or dipping or whatever.

[Anonymous No.16763495]

>>16762676
can confirm
franks is the best basic hot sauce

[Anonymous No.16764420]

>>16762669
I'm not too familiar with the survival conditions for the yeast in ginger, but it's possible you're making ginger beer(maybe mead since it's getting the sugar from honey) by accident. I know that when I flavor my kombucha during the second ferment with ginger it always ends up significantly more carbonated than without. If you have some grolsch style bottles sitting around you could probably turn it into a carbonated drink.

[Anonymous No.16764470]

>>16722038
which McNugget dipping sauce would pair will with a McFish without tartar sauce or cheese?

[Anonymous No.16765385]

>>16723823
>they harden up when soft

[Anonymous No.16765442]

>>16764470
thats a really good question and I think Buffalo is the only answer for that one. Every other sauce flavor is too strong and would distract from the fish. even their buffalo is strong for fish but I think it would be best suited.

[Anonymous No.16765469]

>>16762637
>What's the best store-bought buffalo sauce?
depends on how much you want to spend. dollar tree buffalo sauce is very decent. but if you wanna spend more, you should only get Red hot or Hooters wing sauce.

>>16760872
Not a vegetarian but cooking with wines and liquor comes to mind for adding flavor. As a vegetarian you also have access to every single cheese ever created.. You have access to every spice that was ever created as well, which most normal people ignore

[Anonymous No.16765524]

I got a little tub of BBQ sauce from Nathan's famous once, it was dark, very spicy, and super thick almost like mayonnaise consistency except a little grainy.
They never had it again so I never found out the brand, but does any anon know of a similar BBQ sauce out there? Preferably available in the UK.

[Anonymous No.16765587]

How do people cook with wine when living alone? It goes "bad" in like 2 days.

[Anonymous No.16766104]

Should I try dipping my pizza rolls in ranch?

Can’t believe I just thought of this.

[Anonymous No.16766158]

>>16765587
It goes bad to drink from the bottle but not to chuck into food you're cooking. Used a two week old wine I had in the fridge yesterday for some meat sauce and spaghetti. Any complex flavor or aromas don't get into the food anyway.

[Anonymous No.16766229]

is chorizo healthy?

[Anonymous No.16766259]

>>16766229
Define "healthy".