ITT your achilles tendon dishes you tried to make many times but ultimately failed to do so

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Anonymous Sun Sep 24 19:44:45 2017 No.9468499 [Reply] [Original]

ITT your achilles tendon

dishes you tried to make many times but ultimately failed to do so

>>	Anonymous Sun Sep 24 22:44:06 2017 No.9469094 Crème caramel always tastes too eggy

>>	Anonymous Sun Sep 24 22:47:31 2017 No.9469109 >>9468499 Huh. I've never seen one of those with peppers in it.

>>	Anonymous Sun Sep 24 22:51:14 2017 No.9469119 My grandmother would make an excellent apple pie, but she passed away.

>>	Anonymous Sun Sep 24 22:57:29 2017 No.9469134 chili verde from scratch

>>	Anonymous Sun Sep 24 22:57:44 2017 No.9469135 eggs

>>	Anonymous Sun Sep 24 23:05:13 2017 No.9469167 Pop Tarts

>>	Anonymous Sun Sep 24 23:06:23 2017 No.9469171 >>9469135 in a similar boat, i've never been great at poaching eggs

>>	Anonymous Mon Sep 25 01:03:18 2017 No.9469529 >>9469109 Those are green olives.

>>	Anonymous Mon Sep 25 01:06:17 2017 No.9469535 File: 39 KB, 600x450, kladdkaka-2.jpg [View same] [iqdb] [saucenao] [google] flourless chocolate cake with this consistency

>>	Anonymous Mon Sep 25 01:18:13 2017 No.9469560 Black bean burgers. They always come out dry and crumbly.

>>	Anonymous Mon Sep 25 14:19:48 2017 No.9471365 >>9469535 Mud cake? (Kladdkaka)

>>	Anonymous Mon Sep 25 14:43:52 2017 No.9471423 Somehow i always manage to fuck up rice.

>>	Anonymous Mon Sep 25 14:45:08 2017 No.9471426 File: 27 KB, 268x268, CVR_SFS_chocolate_raspberry_torte_006-1_article.jpg [View same] [iqdb] [saucenao] [google] >>9469535 That torte is raw... It should have this texture.

Anonymous Mon Sep 25 14:55:01 2017 No.9471452
File: 11 KB, 300x225, IMG_1333_convert_20110608021022.jpg [View same] [iqdb] [saucenao] [google]

let's make this thread about actual achilles tendon dishes, i bought a package saturday to make oden now that it's fall and promptly got a string of 35° days.

if i'm going to make radioyaki, how long should i cook them? should i try the parboil, vacuum-pack, then cook submerged in rice cooker method?

>>	Anonymous Mon Sep 25 15:08:18 2017 No.9471476 Falafel

>>	Anonymous Mon Sep 25 15:15:14 2017 No.9471497 >>9469529 Another thing I've never seen in a Spanish omelette. The ones I've had only had potatoes, onions, and eggs.

>>	Anonymous Mon Sep 25 15:19:46 2017 No.9471512 >>9469094 Put the ramekins in deep tray and fill it with boiling water after you put in in the oven, enough that the ramekins are almost fully covered and that's how you get perfect non eggy creme.

>>	Anonymous Mon Sep 25 15:20:39 2017 No.9471517 >>9469135 This. I try and try and try to make eggs but I always just end up shitting.

>>	Anonymous Mon Sep 25 15:21:17 2017 No.9471518 >>9471476 Of you're not brown it ain't gonna happen, falafel is 90% genetic.

>>	Anonymous Mon Sep 25 15:21:21 2017 No.9471519 Cottage Pie. I can never get my seasonings right.

Anonymous Mon Sep 25 15:33:24 2017 No.9471564

I'm terrible at making roasts

I did a pork shoulder roast rubbed with paprika and other spices at 450 for 20 minutes and then reduced to 325 until my probe thermometer read 185 (like an hour and a bit) and it came out tough as leather

Maybe I should have covered it to keep the moisture in? The recipe I used omitted that detail

Anonymous Mon Sep 25 16:30:40 2017 No.9471744

>>9469134
super easy if you have a blender and a pressure cooker

not sure how it stacks up to "real" authentic green chili tho, but it still tastes really good.

http://www.seriouseats.com/recipes/2015/04/pressure-cooker-fast-and-easy-chicken-chile-verde-recipe.html

>>	Anonymous Mon Sep 25 16:52:02 2017 No.9471790 >>9471452 Just make tendies.

>>	Anonymous Mon Sep 25 16:53:33 2017 No.9471796 >>9471426 That's because it's not a torte. It's a Kladdkaka

>>	Anonymous Mon Sep 25 16:53:54 2017 No.9471797 >>9471517 Underrated/10

Anonymous Mon Sep 25 16:57:04 2017 No.9471809
File: 47 KB, 600x400, Hiroshimayaki-600x400.jpg [View same] [iqdb] [saucenao] [google]

I've been trying to master Hiroshima style okonomiyaki, but I can't get it anywhere near the level of the place I used to go when I lived there. Unlike the more popular Osaka style, where everything is mixed together and then fried like a pancake, the ingredients are layered and there are fried noodles and a fried egg on it. It's so damn good.

>>	Anonymous Mon Sep 25 17:09:35 2017 No.9471841 >>9471423 I feel ya man. At the very least if I cook the rice right, there is always a good amount burnt to the pan.

>>	Anonymous Mon Sep 25 17:29:12 2017 No.9471895 Any kind of pleated dumpling, I'm just too cack handed.

Anonymous Mon Sep 25 17:38:04 2017 No.9471930

Cocktails in general. I have this beautifully-furnished bar, a lineup of 500ml bottles of home-extracted schnapps that would cause significantly more than 500ml of juices in the panties of an etsy-ite if I ever decided to try in life rather than rely on pornhub and "massages"

i get home, chug 750ml of a 2l bottle of coke zero, dump a bottle of braveheart in to fill, and nurse that for a day or two. if i run out and i'm too drunk to find my car keys, the schnapps get tapped and shot in descending order of alcohol content, even if that means going from the 45% abv coffee straight to the 40% lavender (and i suppose the 35% oak is just as conflicting but by that point i can't feel my tongue anyway)

>>	Anonymous Mon Sep 25 17:43:16 2017 No.9471944 >>9471930 blackheart whatever the $10 95-proof one

>>	Anonymous Mon Sep 25 17:58:28 2017 No.9472003 >>9469135 Eggs are an ingredient, not a dish.

>>	Anonymous Mon Sep 25 18:27:34 2017 No.9472110 >>9471564 Well, yeah once it reaches 185 you have to keep cooking it for a few hours. 3-4 hours total cook time is normal.

>>	Anonymous Mon Sep 25 18:36:21 2017 No.9472136 File: 19 KB, 495x362, 1501865175493.jpg [View same] [iqdb] [saucenao] [google] >>9468499 caramelized onions

>>	Anonymous Mon Sep 25 18:39:28 2017 No.9472146 Fried squid. Always comes up tough like rubber.

>>	Anonymous Mon Sep 25 18:40:14 2017 No.9472150 >>9472136 This. I never can seem to find the sweet spot between clear cooked onions and burnt onions. I try going low and slow, wait about 45 minutes, onions aren't caramelized so I crank up the heat a little, and then they start to burn.

Anonymous Mon Sep 25 18:42:26 2017 No.9472156

attempted beef wellington once but i used the wrong kind of pastry recipe for it. the meat tasted superb but the pastry was fucked.

tried fettucine pasta from scratch a couple of times. i get the dough correct but i can't quite get it thin enough with a rolling stick. if i had a passing machine i could.

>>	Anonymous Mon Sep 25 18:43:23 2017 No.9472160 >>9472136 VERY low heat Cut your onions in half then into pieces lengthwise, so you have slivers Olive oil in the pan, not butter Throw in the onions and turn to coat Cook stirring CONSTANTLY. The key is patience, should take about 30 minutes

>>	Anonymous Mon Sep 25 18:46:09 2017 No.9472171 >>9471564 Yes, pork shoulder should be covered for most of the cooking time, you can uncover to try to get a bit of bark on it in the stage of cooking. I have never had a pork shoulder in the oven for less than 5 hours either.

>>	Anonymous Mon Sep 25 19:30:42 2017 No.9472339 french baguette i use exact same ingredients and process every time and get completely different results every time

Anonymous Mon Sep 25 19:37:44 2017 No.9472371 [DELETED]

File: 980 KB, 305x320, 1506069508734.gif [View same] [iqdb] [saucenao] [google]

Roast Chicken

How do you get it so tender you that teeth are optional? I buy small high quality roasting chickens, brine them in saltwater for a few hours, and every time they come out good, but it's not fall off the bone. How do you get it tender (sort of like boston market)?

Anonymous Mon Sep 25 19:41:20 2017 No.9472383
File: 590 KB, 900x600, Chicken-roasted-with-potatoes-and-carrots.jpg [View same] [iqdb] [saucenao] [google]

Roast Chicken

How do you get it so tender you that teeth are optional? I buy small high quality roasting chickens, brine them in saltwater for a few hours, and every time they come out with great flavor, but it's not fall off the bone. I use a thermometer and pull it when the thigh hits 160. What am I doing wrong?

>>	Anonymous Mon Sep 25 19:43:13 2017 No.9472390 >>9472371 >>9472383 Either low heat or parboil before roasting.

>>	Anonymous Mon Sep 25 20:21:40 2017 No.9472535 >>9472150 >so I crank up the heat a little Well, I found your problem. Good caramelized onions can take hours.

Anonymous Mon Sep 25 20:28:50 2017 No.9472575
File: 123 KB, 1500x1125, 20150328-bearnaise-sauce-easy-18-thumb-1500xauto-421588.jpg [View same] [iqdb] [saucenao] [google]

>>9468499

bearnaise sauce

I don't fail every time tho, it's probably around 50/50

Problem is I try to make it when we're having a dinner party and there's usually 6+ people

is it just not possible to make bearnaise for a large crowd? I made it the other day and shit actually split at one point but I managed to save it

the sauce is god tier tho so I'll continue my endeavour

>>9472383

have you tried brining your chicken and slow cooking it? When you're about to eat crank up the heat to crisp up the skin and let just it rest for a bit

>>	Anonymous Mon Sep 25 20:31:56 2017 No.9472592 >>9471518 southern white guy reporting in. It's pretty easy really. >>9471476 what trouble are you having specifically?

>>	Anonymous Mon Sep 25 20:38:28 2017 No.9472624 >>9472592 You've only tricked yourself into thinking you know, real falafel is genetic, it has to be made by an old, brown fat guy

Anonymous Mon Sep 25 20:41:05 2017 No.9472642

>>9472136
>>9472150
I've actually come across a great work around for this. Put onions with a little salt and olive oil in a dutch oven and sit in a 400F oven with lid on. Check every 30 minutes or so to stir a little. I've let it go almost an hour without checking and it hadn't burnt. I'll take 5 big onions and shrink them down to a little over a cup. Takes about 3 hours.

>>	Anonymous Mon Sep 25 20:41:25 2017 No.9472644 >>9468499 Orange flan Like half of it always comes out delicious and perfect, then the other half is always just goo I even bought a special pan to make it in after a the retro technique didn't work, still didn't help

>>	Anonymous Mon Sep 25 20:41:59 2017 No.9472646 Hash browns, I can never manage to make them like they do in restaurants; evenly cooked, crispy but not "flat" or dry and with decent thickness

>>	Anonymous Mon Sep 25 20:44:43 2017 No.9472656 >>9472624 afraid I'm stealing your culture Achmed?

>>	Anonymous Mon Sep 25 20:51:15 2017 No.9472693 >>9472656 I ain't no sand nigger, just making my observations.

>>	Anonymous Mon Sep 25 20:57:13 2017 No.9472719 >>9471809 I have never been able to make okonomiyaki, but I have also never actually had an authentic one because it's impossible to find in my flyover hellhole

Anonymous Mon Sep 25 21:11:58 2017 No.9472774

Nice, crispy chicken in a kung pao (americanized) stir-fry. All the flavor is there, but while the chicken is moist, it lacks that sharp sauce-infused crust. I'm 99% sure this is due to lack of heat in the wok. I'm just using an open range stovetop, which lacks the heat for proper sichuan stir-fry.

When I buy a proper wok burner I will report back, but even through the flavor is outstanding, I can't seem to get that light crispy coating on the chicken like the hole-in-the-wall shops in Chengdu did for their chicken dishes.

>>	Anonymous Mon Sep 25 21:37:13 2017 No.9472906 >>9472624 I've noticed this, too. Even old brown guys who are skinny fuck it up somehow. What secrets does the fat hold?

Anonymous Mon Sep 25 21:38:39 2017 No.9472913

Been chasing after the white whale of decent batter-based corn tortillas for a while now. I tend to just end up with shitty crumbly cornbread that I can't even flip without it disintegrating.
Saw a recipe the other day that uses buckwheat flour that I'll probably try. Need to buy more Masa tho

>>	Anonymous Mon Sep 25 21:42:22 2017 No.9472928 >>9472774 You could be using too much sauce

Anonymous Mon Sep 25 21:56:12 2017 No.9472975

>>9468499
i can't make hashbrowns to save my life. i shred the potatoes, soak them, dry them, and then fry them but they always come out too oily and not cooked all the way through, if I cook them long enough they burn and if I lower the heat they're not crispy. i just can't make hashbrowns.

>>	Anonymous Mon Sep 25 22:15:53 2017 No.9473050 >>9472975 Try cast iron, thin layers, and salting the hash before cooking to let that draw more moisture out

>>	Anonymous Mon Sep 25 22:23:55 2017 No.9473073 im a decent cook but i honestly always fuck up pancakes

>>	Anonymous Mon Sep 25 22:42:43 2017 No.9473130 >>9472928 Fair analysis. But I refuse to add sauce until the chicken is cooked. There is just some magical means to ensure the chicken cuts are crispy, and I'm guessing that "magic" is 400F oil temp.

>>	Anonymous Mon Sep 25 22:45:13 2017 No.9473143 >>9473050 Yeah, I'm not that anon. But sweating your tater matchsticks and draining prior to the fry might make that salting worth while.

>>	Anonymous Mon Sep 25 22:47:18 2017 No.9473152 Muffins They always come out too dense, or there's too much of a flour taste. I can't do it

Anonymous Mon Sep 25 23:21:44 2017 No.9473263

>>9472383
Butterfly your chicken, get a roasting bag, and roast it at 220C for ~35-40 minutes.

In the meantime, parboil some celery, and potato, fry it for about ~5 minutes with some shallot, and then put it in the roasting tray with the chicken.

When the 40 minutes elapses, cut open the chicken bag and remove it, letting all the juices flow onto the veges, and put it back in at 180 for the next 15-20 minutes.

You'll get better results with a brined chicken.

>>	Anonymous Mon Sep 25 23:28:55 2017 No.9473291 >>9471564 >cooking pork shoulder for only an hour and 20 minutes What did you expect, you fucking idiot?

>>	Anonymous Mon Sep 25 23:34:01 2017 No.9473309 key lime pie/lemon pie. they just never set

>>	Anonymous Mon Sep 25 23:35:58 2017 No.9473321 can never get the meat/lettuce/mayo ratio right in my mcchickens

>>	Anonymous Mon Sep 25 23:36:53 2017 No.9473324 >>9472693 so you gave up on getting better. nice to know

>>	Anonymous Tue Sep 26 04:40:49 2017 No.9473959 >>9472774 if you really wanna experiement you can use a chimney starter and put the wok on top of that

>>	Anonymous Tue Sep 26 04:50:10 2017 No.9473974 >>9473959 But that's even more effort than picking up a couple extra shifts at work and buying a proper wok burner.

Anonymous Tue Sep 26 05:09:56 2017 No.9474001

>>9472156
Re: hand rolling pasta:

Heavily flour the sheet of rolled pasta and fold it on itself and roll again. Unfold it and roll the crease out. Repeat rolling layers of 2, 4, 8, even 16 as necessary. Just flour a lot and unfold, remove crease each time so your dough doesn't get all tenty.

>>	Anonymous Tue Sep 26 05:12:37 2017 No.9474004 chillies and tendons is my achilles tendon dish. never get the amount of chillies right and I always undercook the tendons.

>>	Anonymous Tue Sep 26 05:14:00 2017 No.9474006 >>9468499 What's so difficult about a spanish tortilla? I made it for the first time last week and it turned out fine without too many issues. Is your egg/potato ratio off? Not enough oil? Trying to flip instead of using the oven?

>>	Anonymous Tue Sep 26 05:37:16 2017 No.9474032 Fried rice.

>>	Anonymous Tue Sep 26 05:42:52 2017 No.9474037 >>9474006 >spanish tortilla its called a spanish omelette

>>	Anonymous Tue Sep 26 06:02:50 2017 No.9474053 >>9474037 Looks like a tortilla to me, unless you refuse to call a tortilla with ingredients other than eggs, potatoes and onions a tortilla. I guess that makes sense, considering we're on the melt chicken board.

Anonymous Tue Sep 26 06:22:10 2017 No.9474073

>>9472575
What happens with your sauce? It starts to split?
If so, then you either haven't whisked enough, or you gave it too much heat, too fast.
Just add a few spoons of cold water while whisking like a madman and you'll be able to save in a minute or so.
I can whisk up a sauce from scratch in 20 minutes now in a single pot.

>>	Anonymous Tue Sep 26 06:27:32 2017 No.9474085 >>9472575 >>9474073 Oh, and take the pot off the heat while you whisk after it has split, obviously.

>>	Anonymous Tue Sep 26 06:30:48 2017 No.9474095 >>9472575 And I forgot to ask just how much butter do you use? The most I've made sauce for in one batch is eight people, and that was about 500g. No problems there.

>>	Anonymous Tue Sep 26 06:42:10 2017 No.9474118 >>9468499 Can't make pancakes or fried eggs. I can do a fair amount of "advanced" dishes but I always fuck these up. Though it's possible it's because my pans are shit.

>>	Anonymous Tue Sep 26 06:43:24 2017 No.9474121 Poached eggs. They can go fuck themselves. I'm using a mould exclusively now.

>>	Anonymous Tue Sep 26 06:46:17 2017 No.9474127 >>9471497 A spanish omelette only has those three ingredients except for extra virgin olive oil and a touch of good salt. If it has other ingredients I don't think it can be called a spanish omelette.

>>	Anonymous Tue Sep 26 06:48:28 2017 No.9474136 File: 13 KB, 320x323, 98d9c6a26a570206a3de96da8b71e72e675974491fbf65ad22961088faffb9f2_1.jpg [View same] [iqdb] [saucenao] [google] >>9472003

>>	Anonymous Tue Sep 26 06:49:41 2017 No.9474137 >>9472156 you can get a machine real cheap and you will not regret it

>>	Anonymous Tue Sep 26 06:53:18 2017 No.9474142 >>9468499 Try it this way :) https://www.youtube.com/watch?v=JceGMNG7rpU

>>	Anonymous Tue Sep 26 07:51:28 2017 No.9474215 I can't for the fucking life of me make a decent mac'n'cheese

>>	Anonymous Tue Sep 26 07:58:54 2017 No.9474224 >>9474215 Just follow the instructions on the box

>>	Anonymous Tue Sep 26 08:51:38 2017 No.9474328 Anything breaded and deep fried. I never get a good coat.

Anonymous Tue Sep 26 09:21:05 2017 No.9474405

>>9472150
are you ready? here is how you do this

julienne onions .25 in, into an almost dry pan, just a scant amount of oil. basically none. blast the heat all the way.
stir constantly, when the onions start to brown on the bottom of the pan, like a fond, add a splash of water, stirring to deglaze completely and coat the onions in the liquid.
repeat. til you're satisfied with the color they've taken on.
IMPORTANT do not season with salt til the end, otherwise the salt will pull out the moisture and the pan will be a mess and you will make sad soubise

>>	Anonymous Tue Sep 26 09:29:05 2017 No.9474422 Mayonaise ;_;

>>	Anonymous Tue Sep 26 09:37:16 2017 No.9474441 >>9474037 maybe in bongistan but in spain its a tortilla de patata

>>	Anonymous Tue Sep 26 09:40:20 2017 No.9474451 >>9471809 I probably have to say okonomiyaki as well.

>>	Anonymous Tue Sep 26 11:37:43 2017 No.9474707 >>9474422 how the fuck do you fuck up putting 4-5 ingredients in a bowl and then mixing them together?

>>	Anonymous Tue Sep 26 11:57:37 2017 No.9474771 >>9474707 it can split you know

>>	Anonymous Tue Sep 26 12:11:22 2017 No.9474814 File: 26 KB, 406x305, 1382539329904.jpg [View same] [iqdb] [saucenao] [google] >>9468499 Southern Peach Cobbler. This "batter at the bottom" shit is beyond me.

>>	Anonymous Tue Sep 26 12:12:33 2017 No.9474817 >>9474814 Best cobbler crust is the simplest one. One cup sugar one cup flour one egg.

>>	Anonymous Tue Sep 26 12:16:33 2017 No.9474827 >>9474127 I've seen mild peppers and dry chorizo in spain, it's usually along side a plain one

>>	Anonymous Tue Sep 26 22:39:13 2017 No.9476749 Bump

>>	Anonymous Tue Sep 26 22:49:58 2017 No.9476787 File: 5 KB, 249x202, the_mcchicken.jpg [View same] [iqdb] [saucenao] [google] >>9468499 For me it's the McChicken. The best fast food sandwich.

>>	Anonymous Tue Sep 26 23:33:39 2017 No.9476920 >>9468499 Mussels, oysters They're just too much of a pain in the ass to clean and prepare and I get impatient. Also they always seem to cook inconsistantly.

>>	Anonymous Wed Sep 27 00:43:26 2017 No.9477094 Any kind of braised meat. I can boil meat, I can roast meat, I can fry meat but for some reason even a simple slow-cooker method ends up with stringy, tough, unappealing slop.

>>	Anonymous Wed Sep 27 00:55:36 2017 No.9477134 >>9474215 The key is to use a quality cheese Also broil it at the end just a bit

>>	Anonymous Wed Sep 27 00:59:33 2017 No.9477148 I don't think I have failed to make anything in more than 3 attempts.

>>	Anonymous Wed Sep 27 05:41:21 2017 No.9477639 >>9477148 how many times did you try to make your parents proud

>>	Anonymous Wed Sep 27 05:45:33 2017 No.9477648 >>9471365 Denna negern vet vad som är upp.

>>	Anonymous Wed Sep 27 05:46:35 2017 No.9477650 I'm shit at deep frying. Getting a thermometer would probably help.

>>	Anonymous Wed Sep 27 07:56:56 2017 No.9477835 File: 92 KB, 600x600, ns1PlJv.jpg [View same] [iqdb] [saucenao] [google] Grilled fucking cheese. I can't get it to not be full of lard, even with little butter and thin bread. And to add salt to injury, it's always raw, I want strands of comfy cheese.

>>	Anonymous Wed Sep 27 08:01:40 2017 No.9477843 >>9477094 Mom always used a pressure cooker. Might be worthwhile.

>>	Anonymous Wed Sep 27 08:18:41 2017 No.9477866 >>9477835 Shred your cheese

>>	Anonymous Wed Sep 27 08:24:56 2017 No.9477877 >>9477866 Thanks anon, butter all sides too? Or only the outsides?

>>	Anonymous Wed Sep 27 08:34:54 2017 No.9477886 it's actually Achilles heel not tendon

>>	Anonymous Wed Sep 27 09:35:23 2017 No.9478001 >>9473073 What goes wrong for you? I've come to make a pretty decent pancake in my time, so maybe I can help.

>>	Anonymous Wed Sep 27 09:50:50 2017 No.9478020 A perfect clarified broth or stock, esp in chicken noodle soup. Always ends up fatty or with too many floating bits/pieces

>>	Anonymous Wed Sep 27 09:53:34 2017 No.9478025 >>9472646 Yeah hash browns never come out like they do at restaurants. I wonder if they have some kinda fake potato product

Anonymous Wed Sep 27 10:04:27 2017 No.9478038

>>9478025
I suspect the trick you might be missing is that you need to press out the water from the potatoes before cooking them. After you grate your potatoes stick them in a kitchen towel and twist it hard. Or stick the potatoes in a ricer. Either way, squeeze out the extra water before you start cooking.

>>	Anonymous Wed Sep 27 10:06:24 2017 No.9478041 File: 48 KB, 425x640, zabaione.jpg [View same] [iqdb] [saucenao] [google] I can't make this to save my life. Frustrating as hell.

Anonymous Wed Sep 27 10:15:06 2017 No.9478057

>>9472136
>slice up onion
>make container with tinfoil
>put sliced onions in container
>add a tbsp or two of butter
>close container with itself
>poke holes in container
> put on closed grill on med low heat
>stir around every 10-20 minutes to avoid burning on bottom
> take off when satisfied (45min-1hr30)

Its the easiest thing to make anon. Really. The longer you have it on the grill, the more caramelized they will be.

>>	Anonymous Wed Sep 27 10:18:47 2017 No.9478069 >>9473309 Im gonna brag here but i made both and aside from using a bit too much lime, they were pretty much perfect first try. Maybe a little runny on the bottom, but only a little.

>>	Anonymous Wed Sep 27 15:55:32 2017 No.9479225 >>9472774 post recipe pls

>>	Anonymous Wed Sep 27 16:01:51 2017 No.9479249 >>9468499 I can't make the following: Sushi Pizza Fried Chicken Crepes Bread Curries

>>	Anonymous Wed Sep 27 19:01:16 2017 No.9479923 >>9477134 Panko soaked in butter for the topping is key

>>	Anonymous Wed Sep 27 21:27:23 2017 No.9480353 I don't know what is wrong with me, but I can't make pudding. Not even with store bought mix.

>>	Anonymous Wed Sep 27 23:14:12 2017 No.9480667 >>9477835 I always cheat and melt the cheese under a broiler then throw it in a hot buttered pan until the bread is browned.

>>	Anonymous Wed Sep 27 23:39:13 2017 No.9480732 fish & chips & angry orchard

>>	Anonymous Wed Sep 27 23:59:54 2017 No.9480776 >>9477094 Use fatty cuts, fat on top to self-baste. Always use low heat, lid on, braising liquid should come about halfway up the meat. If you see more than a couple bubbles every 5 seconds, you're too hot.

>>	Anonymous Thu Sep 28 06:55:33 2017 No.9481883 >>9468499 French toast.

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/ck/ - Food & Cooking