Stupid Question Thread #2

[Anonymous No.11057296]

/sqt/ (aka QTDDTOD)
The last one was a great success, let's keep this going.
Ask any food-related and/or cooking-related questions that are too small/trivial to warrant their own thread. /ck/ meta is also acceptable

Previous thread:
>>11029790

[Anonymous No.11057558]

Is it safe to drink around 1L of barley tea daily?

[Anonymous No.11057654]

What can I do with marachino cherry juice?
I always have a lot of it when I make ambrosia, but I would put it in Coke to make cherry Coke
Since quitting the carbonated jew I have a couple jars of it in the fridge

[Anonymous No.11058555]

>>11057654
marachino is actually almond flavor, so... what ever you can think of to do with that.

[Anonymous No.11058812]

>>11057654
Use it as a mixer for drinks?

[Anonymous No.11058825]

What is the most based and redpilled homemade soda recipe? I have a hell of a sweet tooth but American sodas leave something to be desired in terms of actual taste tbdesu

[Anonymous No.11059485]

>>11057296
Can I use buttermilk in lieu of whole milk when making yeast bread? I know you can pretty much always use buttermilk for quick breads but I am worried but I don't know how it would react to the yeast and the rise.

[Anonymous No.11059492]

>>11058825
Everyone please ignore "based and redpilled" boy.

[Anonymous No.11059496]

>>11058825
Try this
https://youtu.be/QPsPH1DowAs
If you're not a complete retard you can try this with other fruits. Try pineapple or kiwi strawberry.

[Anonymous No.11059569]

can i make a pan sauce from my steak pan without stock or wine? These are around in like every recipe ive seen but they are just not items i keep around all the time. I did have a turkey stock from thanksgiving once and it was an amazing pan sauce, but im looking for more practical ways to deglaze and make a sauce.

Would just using water to deglaze, reducing, and finishing with butter be trash tier?

[Anonymous No.11059616]

>>11059485
It's a bit acid but I know yeasts tend to like that

[Anonymous No.11059625]

>>11059569
It would work but you would lose alot of flavor, try a little weak vinegar instead like red wine vinegar or apple cider maybe balsamic and let it reduce down alot before adding the butter to account for the extra acidity compared to wine

[Anonymous No.11059663]

>>11059625
i think ive got balsamic, ill try it out thanks

[Peppermint No.11059664]

I'm very happy that my last thread did so well that we literally have a 2nd thread going

[Anonymous No.11059700]

What's that technique that Chinese restaurants use to stir-fry beef so that it just browns but doesn't boil? There's an English word for it, but I can't remember what it is. It's the technique, not the vessel, so "wok" isn't the word I'm looking for.

[Anonymous No.11059717]

>>11059700
Velveting?

[Anonymous No.11059812]

>>11059664
As often as people make entire threads asking shit like how long they should microwave their tendies for, I'm hoping this will become a regular thing

[Anonymous No.11059834]

>>11059700
Velveting you coat the meat in corn starch or potato starch and some marinade (usually black vinegar with soy sauce, sake and rice wine but really whatever would work) for about half an hour but it can be longer. Now at restaurants they 'blanch' the meat in hot oil and then keep it to toss in the stir fry and finish cooking it but you can use boiling water too which most home cooks use since it's less messy and most people don't own a deep fryer

[SPAPNUT No.11059850]

So I gotta make a special in the morning using brisket and Greek yogurt..i already made a gryo-style seasoning and tzatziki..only question is,would this fucker work as a sandwich(ciabatta,arugula,feta,said brisket,tomato,onion,tzatziki) or a brick-oven pizza(dough,garlic oil,light sprinkle of moz,brisket,feta,finish with diced romas,onion and tzatziki.

[Anonymous No.11059856]

>>11059850
both sound good, if you are a sit down restaurant then go for pizza, if its more of a quick in and out place then do the sandwich

[Anonymous No.11059870]

>>11059850
Pizza feta is a cheese that doesn't melt just browns as long as you account for the saltiness it will be delicious I would roast the tomatoes and onions on the pie though and just do the tziki drizzle as a finish but that's me I like blistered baby tomatoes or plancha seared sliced tomatoes all day

[SPAPNUT No.11059872]

>>11059856
We're in the middle..just worried about stinking up my flat-top. I

[SPAPNUT No.11059893]

>>11059870
Good point,but it is summer and it's an open-air kitchen so I was shooting for the romas and red onion to be after the bake.
It's simple enough, I feel. My pizza guy is gonna bitch about it being over two toppings anyways...

[Anonymous No.11060017]

>>11059717
>>11059834
Yeah, that was it, thanks. Stir fry came out excellent. I did use water because I didn't want to fill a pot with oil, but water with a bit of oil in it still worked out great.

Now for another stupid, but related question: what's the difference between "oil blanching" and just regular deep frying?

[Anonymous No.11060041]

>>11057654
Vodka.

[Anonymous No.11060046]

>>11060017
time

[Anonymous No.11060880]

Early morning bumperino

[Anonymous No.11060962]

>>11057654
>marachino cherry juice?
use ot for Blackforest Cherry Cake - the juice get sboiled with the cherries and good amount of starch so it becomes a jelly like substance with which the layers of the cake are then filled.

Or mix the juice with milk curds and/or joghurt for a delicious cooled dessert - make sure you stir the curds very throughly otherwise texture will be bead

[Anonymous No.11060966]

Do I let Japanese style 'cotton' cheesecake chill in the fridge or do I just let it cool off normally on a rack?

[Anonymous No.11061374]

>>11059496
many thanks brother

[Anonymous No.11061397]

>>11057296
Does a mead with a melonel of cantaloupe taste good?.

[Anonymous No.11061578]

>>11061397
>cantaloupe
>good

[Anonymous No.11061612]

>>11061397

sounds like something I'd try once for a small sip and say that it's good, but that I'd never drink because it's way too sweet.

[Anonymous No.11062426]

>>11061578
Honeydew then.

[Anonymous No.11062640]

What is a good book to learn cooking? I'm more interested in descriptions of cooking methods with examples and explanations rather than just recipes

[Anonymous No.11062686]

>>11057558
Your kidneys won't like it.

>>11058825
Root beer recipes that involve yeast and fermentation are the best I think. Soda recipes using CO2 aren't as good, but you can also make your root beer and fermented sodas sparkling sodas.

Also, if you get a CO2 injector to make soda, you can use it on any non-carbonated drink you want, like fruit juices for instance. Sparkling orange juice, grape juice, etc.

[Anonymous No.11062694]

How did foods like bacon and eggs come to be known as breakfast foods, despite being used as ingredients in plenty of other meals as well?

[Anonymous No.11062708]

>>11062694
they're simple and fast to cook. that was important before the relatively recent days of industrialization. when you had to make the use of all the daylight you had you needed something fast to eat for breakfast.

[Anonymous No.11062712]

>>11062640
The food lab

[Anonymous No.11062715]

Is it a good idea to throw frozen chicken straight into a brine bath to thaw/brine at the same time? Or should I thaw conventionally then brine?

[Anonymous No.11062748]

>>11062715
There is no harm done by adding the meat in frozen.

[Anonymous No.11062753]

>>11062708
Thanks

[Anonymous No.11062788]

>>11062753
>>11062708

Don't thank him he's talking bollocks. Bacon and eggs became a breakfast staple because of Edward Bernays, a famous PR consultant who was hired by a meat-packaging company in the 1920's.

He's an interesting guy who wrote a few books about public relations and propaganda, I'd suggest looking him up.

[Anonymous No.11062813]

why is some coffee tangy and other coffee not? am i a pleb for liking the latter kind better?

[Anonymous No.11062823]

>>11062788
Bacon, sure. But not eggs. Eggs have been a breakfast staple for centuries. They're fast to cook before you have to go work in the fields, plus hens usually lay in the morning so that's when you'd collect the eggs anyway.

[Anonymous No.11062824]

>>11062748
Thanks anon will do.

[Anonymous No.11062835]

>>11062788
Cool. I work in PR myself. I'll look him up.

[Anonymous No.11062907]

>>11062788
Wrong. Pre industrial farmers would get up before daylight, tend the animals and do chores in the barn. After they finished that they returned to the house for a large breakfast of cured pork (ham, bacon, sausage, fatback) eggs and biscuits before hitting the fields for 5-6 hours of back breaking labor, returning to the house for a large dinner or if they were in a rush to complete something weather dependent had a pail with lunch out in the field. Then it was back to work until sundown. That was the reality, not some nefarious plot, idiot.

Fwiw, those were the kind of men drinking craft beer from one of 5000+ microbreweries existing in the late 1800's. Iow, real men just like craft beer drinkers and bacon/egg breakfast eaters today.

[Anonymous No.11062951]

>>11057296
What's distilled water and why does it make my milk taste so much better?

[Peppermint No.11063429]

>>11062951
It's condensation. Literally. It's just one of the purest forms of water.

[Anonymous No.11063747]

>>11063429
But why does it make my milk taste so much better?

[Anonymous No.11063765]

Where can i buy that "spicy mustard" that Chinese restaurants give.

[Anonymous No.11063780]

>>11063765
they will sell you a box of it cheap... and one of their children too if you ask.

[Anonymous No.11063785]

>>11062907
Fuck you!

[Anonymous No.11064261]

If I make pic related with the same amount I put in for regular coffee (with this being espresso), will it have a lot more caffeine or will it be about the same to where I don't have to worry about it being too caffeinated?

[Anonymous No.11064681]

What should I put in my ramen

[Anonymous No.11064695]

>>11064681
Egg and green onion

[Peppermint No.11064792]

>>11064681
rinse it off really well first. Get off the flash fried shit they put on it. Then put whatever vegi's you have and goto town. A 6 minute boiled egg works great. The white is cooked but the yolk isn't which is awesome. for the soup mixture itself.
soy sauce and ginger as well.

[Anonymous No.11065261]

What are some affordable high-protein-low-fat snacks? I'm a lanklet trying to get /fit/ and it seems that my only protein-dense option that isn't accompanied by a shitload of fat are egg whites

[Anonymous No.11065279]

>>11064681
meat or vegetable leftovers, a couple tablespoons of leftover soup/stew/chili, frozen vegetables, canned vegetables, fresh vegetables, corn flour (mixed into a little water first to make a slurry so it's not shitty and lumpy), a little powdered gelatin to fake a true broth, sour cream, heavy cream, vinegar, soy sauce, an EGG, you can do anything it's MAGIC

[Anonymous No.11065286]

>>11065261
canned tuna

[Anonymous No.11065292]

>>11058825
Take favorite fruit juice.
Add club soda.
Voilà.
Alternatively, two parts grenadine to one part lime juice, add club soda.

[Anonymous No.11065295]

>>11057296
Why can't most of /ck/ cook? Cu/ck/s indeed. At least /k/ is only joking about everyone being noguns. /ck/ has numerous threads devoted to the art of NOT cooking. Rating garbage fast food and the like. Cu/ck/s indeed.

[Anonymous No.11065305]

>>11063747
No impurities to transfer from cow to milk.

[Anonymous No.11065308]

>>11065295
>k is only joking about being noguns
I'm not so sure.

[Anonymous No.11065326]

>>11065308
Nuggetfest. While there are obviously noguns on /k/, most have at least one. You cu/ck/s on the other hand don't have meet ups of any sort and talk about fast food. Fuck, y'all could at least share recipes and pointers to help each other cook better. Instead you just shitpost about fast food. Cu/ck/s indeed.

[Anonymous No.11066920]

>>11057296
I'm smoking some chicken thighs soon. How long before cooking should I put on the dry rub?

[Anonymous No.11066948]

>>11062694
Bacon and eggs was literally a marketing campaign to get people to eat more bacon. Look it up.

[Anonymous No.11066968]

>>11066920
About an hour beforehand.

[Anonymous No.11066975]

>>11066968
Thanks man.

[Anonymous No.11067312]

I want to start cooking for myself, cheap but healthy, only think I can think of is beans they're pretty good
what are some cheap nice meals and best way too cook

[Peppermint No.11067394]

>>11066920
Turkey is healthier. I don't know why you'd smoke a chicken anon.

[Peppermint No.11067402]

>>11067312
egg drop soup,
I have this "hearty soup" I make once a mouth thats basically all vegis and chicken. Very easy to make.
scrambled eggs (w/cheese)
omelets
you'd be surprised how "healthy" Waffle house based food actually is

[Anonymous No.11067411]

i'm a fatty boi and i've been trying to work out while i cook, but i keep dropping food and utensils while I squat in the kitchen, any tips?

[Anonymous No.11067419]

>>11067394
Because I like chicken. Not a fannof Turkey but I've only every really had it baked. Smoked chicken makes for great sandwiches. You should try it. Here's some wings I made a while back. Absolutely delicious.

[Peppermint No.11067472]

>>11067419
>joke
I was going for a smoking joke but I failed

[Anonymous No.11067484]

>>11067472
I thought you might be joking but honestly couldn't tell. Sorry anon, subtle jokes are hard to pull off through text.

[Anonymous No.11067487]

>>11067411
Invest in a spoon rest.

[Peppermint No.11067538]

>>11067484
I knowwwwww which is sad ;_;

[Anonymous No.11067604]

How do you make fried rice crispy? What’s the secret?
Mine always comes out kind of gooey, tastes fine but it lacking that crunch that makes it perfect.

[Anonymous No.11067608]

>>11057296
Check um

[Anonymous No.11067616]

>>11067604
Do you use cold rice from the fridge when you make it?

[Anonymous No.11067622]

>>11067604
Don’t stir it so much and use day old rice.

[Anonymous No.11067655]

>>11067604
you can't make great fried rice without insanely high heat, doing it in small batches and stirring less will get you closer though

[Anonymous No.11067777]

/out/ says hello. I'm backpacking next week and so I'm looking for calorie dense foods to bring. I usually just bring very basic things, but I want to up my game. Unfortunately cooking isn't my strong suit. I'm looking for recipes that are
>Calorie dense
>Only use shelf stable ingredients
>Can be cooked stovetop or in a stainless pot covered in coals

I made a spreadsheet that I update occasionally with common foods backpackers take, here's the link if anyone is interested.

https://docs.google.com/spreadsheets/d/1dzdqeYxCxGTXXNrdNfbA948Wkr9-2eshrOgxhTDWDuM/edit?usp=sharing

[Anonymous No.11067780]

>>11067777
Nice quads /out/.

[Peppermint No.11067806]

>>11067777
beef jerky

[Anonymous No.11067821]

>>11067806
Done friend. That's a given. I'm going to try making cookie dough this time. Not sure if I'll be able to cook it well or not.

[Anonymous No.11067857]

>>11067616
>>11067622
>>11067655

I’ll try these things, thanks

[Anonymous No.11067866]

How the heck am I supposed to get these damn grill coals going. I built a whole fire with tinder and twigs and everything and they just smoldered a bit.

[Anonymous No.11067937]

>>11067866
Needs to get hot, hotter than a twig fire.

Lighter fluid is your friend. Little coal chimney is your friend too. Good luck.

[Peppermint No.11067957]

>>11067937
Don't forget, he needs to add his mixtape as well

[Anonymous No.11068135]

>>11065326
Used to be recipe and question threads all the time. Used to.

[Anonymous No.11068249]

>>11062788
What makes you think that story isn't a load of PR and marketing hogwash?

[Anonymous No.11068295]

>>11062788
This shit is fascinating. Idk if it's the same guy, but I read about a PR miracle in the '30's or '40's where instant bakery goods were becoming popular. The convenience, however, was too strong and the housewives felt useless for not really "cooking" food for the family. So, this PR guy comes in and tells the ad department to print "just add 2 eggs!" (or some shit like that) on the box so the women felt more fulfilled, as if they were doing shit. After that happened, the product sold like wildfire (Betty Crocker maybe?)

[Anonymous No.11068299]

>>11068249
Because it's easily verified, including from period sources.

That said, it was limited to bacon. Not eggs, or "bacon and eggs".

[Anonymous No.11068350]

>>11059569
If you add vinegar you’ll have a basic gastrique. The reason stock and wine are used is because they reduce to a nice viscosity.

[Anonymous No.11068377]

>>11063765
It is Colman’s powdered mustard with a little water, soy sauce, and sesame oil.

[Anonymous No.11068525]

how turn this >>11067137 into soup?

[Anonymous No.11068541]

>>11068525
Save the shallots to go on top at the end, water the sauce down with milk instead of cream, blend it.

[Anonymous No.11068557]

>>11068541
thanks

[Anonymous No.11068648]

Why the fuck do my scrambled eggs keep coming out looking like school cafeteria shit? I do it the exact way my dad does but they don't come out fluffy. I use medium heat, fold them, and use that ebola oil spray stuff in the pan

[Anonymous No.11069065]

>>11057296
Is my sushi getting better?

[Peppermint No.11069138]

>>11069065
not bad for a white dude

[Anonymous No.11069191]

>>11069065
Pretty fly, for a white guy.

[Anonymous No.11069247]

Do pizza rolls taste better microwaved or baked?

[Peppermint No.11069285]

>>11069247
Baked.
Go do that and play some DOOM.
The reason is because commonly an oven will dry them out a bit more while a microwave boils in a sense. where's /sci/ and /g/ to help me out

[Peppermint No.11069293]

http://amysayscook.com/toaster-oven-vs-microwave-oven
Pizza roll anon
this should help you

[Anonymous No.11069295]

>>11065261
DEENS

[Anonymous No.11069352]

>>11069285
>>11069293
Thank you anon, but why should I play DOOM?

[Peppermint No.11069358]

>>11069352
>>11069352
ULTRA MEGA VIOLENCE

[Anonymous No.11069522]

I keep a solution of bleach water under the sink to wipe down my counters/cutting board. But my girl is pissed about it says the bleach "hurts her" and she wants me to swap it out for a 50/50 vinegar solution. I don't think it'll work as well, who is correct here?

[Anonymous No.11069560]

>>11069522
it won't work as well, but it might work well enough for general surfaces. I'd still bleach anything like a cutting board or countertops used to prepare meat. All kitchens I've worked in use bleach and comet and the like

[Anonymous No.11069569]

>>11059569
Make a simple jus. Just add water into the pan and dissolve all the crust and stuff and reduce utility down a bit. Finish off with a touch of butter maybe

[Anonymous No.11069585]

>>11062640
If you're looking for advice for that stuff I'd recommend watching vids instead as it's easier when you actually see it instead of just reading about it

[Anonymous No.11069593]

>>11059569
If it's good enough for a 2 star accomplished chef then it's good enough for you.
https://www.youtube.com/watch?v=xGUwDi3k-hY

Also, just get some $4 extra dry vermouth and use 1/3 less than what the recipe calls for in wine. Shit has a long shelf life...

[Anonymous No.11069597]

>>11062640
Jacque Pepin wrote the book on it; and he made videos of the the techniques/method and put it on DVD. Look up Jacque Pepin' Essential Pepin'

[Peppermint No.11069599]

>>11069522
You can also used cheap vodka

[Anonymous No.11069603]

>>11068648
Good scrambled eggs shouldn't be fluffy, they should be creamy

[Anonymous No.11069615]

>>11069599
>>11069560
thanks
Also, I don't think I'll use a flammable substance in the kitchen. Might have a Molotov cocktail incident.

[Peppermint No.11069622]

>>11069615
No you wont, vodka isn't that flammable and it will dry up very quick. You do realize alcohol dries fast right? Given like 2 minutes. Unless you're throwing it directly into a flame, you're fine.

[Anonymous No.11069635]

>>11069622
>You do realize alcohol dries fast right?
I'm talking about the rag.

[Peppermint No.11069637]

>>11069635
Ah ok, then just throw it in the sink dude

[Anonymous No.11069649]

>>11057296
Will the sparks from my charcoal chimney starter ever pose a threat to my deck, my house, or my neighbors or is that just a weird scare tactic people use to shill their shitty grilling products?

[Anonymous No.11069658]

>>11069649
It's not very likely but I suppose it is possible.
t. been using chimneys since I was knee-high to a grasshopper

[Peppermint No.11069660]

>>11069649
You'd literally have to have a shooting flame coming out of it. You're fine anon. Just don't have too high of a flame and you should be fine

[Anonymous No.11069669]

>>11069658
>>11069660
Thank you anons, last thing i'd want to explain is why a rogue spark lit my neighbors house on fire, and I was worried cause when you tip over the chimney it sparks like mad.

[Peppermint No.11069675]

>>11069669
nah, if anything it would singe the ground, it would literally have to be on fire which is like 90% unlikely ever going to happen

[Anonymous No.11069860]

If I crack open an egg and it has two yolks is it alright to still eat them?

[Anonymous No.11069873]

I got some skirt steak marinating. I cut half and placed in a hot cast iron skillet, pulled it at the right temp, but it was fucking shit

It was tough and fibrous. I even cut against the grain and it was almost inedible. Did I just a get shitty piece of skirt steak or did I do something wrong? The piece was really thick and I didn't know if I was supposed to butterfly or what. How do I cook the other piece so it's not shit? Do I tenderize by hitting it before? Pls halp I was really looking forward to my $9/lb piece of skirt steak

[Peppermint No.11069925]

>>11069860
it was meant to be twins thats about

[Anonymous No.11070684]

>>11068541
soup was a success, thanks again

[Anonymous No.11071079]

>>11069560
kitchens use bleach because they don't want to get sued, you do not need to bleach your cutting boards to make them safe after having meat on them

[Anonymous No.11071942]

>>11057296
Whats /ck/'s go to tepache recipe, assuming you have the rind of one pineapple?

[Anonymous No.11072527]

>>11059496
can i do this do b anada

[Anonymous No.11072545]

What kind of brandy tastes like the stuff in trader Joe's brandy beans?

[Anonymous No.11072554]

>>11057296
Why is KFC so ghetto?

[Anonymous No.11072724]

I bought bulgur wheat for a culinary experiment. Before I shit this up, can I directly fry it raw out of the packege to make it crispy like a cereal, or should I boil it first, then fry?
Will boiling then frying make it too mushy, given I need the texture to be like dry cereal?

[Anonymous No.11072755]

>>11072724
I've seen recipes that use cooked then deep fried bulgur wheat, but it's usually in the form of a fritter or croquette. so not really crispy. You should try frying a few grains dry though, it wouldn't be much of a waste if it fails.

[Anonymous No.11073023]

>>11067821


Cools fine in a skillet, but only if you raise it a bit. I've done it a few times.

Might be worth making your own granola bars too, more convenient than trail mix in my experience

[Peppermint No.11073029]

Gotta admit, I'm glad this is getting off the ground like it is. :)
Thanks for making this awesome guys!
(I'm the first OP)

[Anonymous No.11073203]

>>11069138
>>11069191
Thx, guys. Practicing my rice techniques, checking different nori brands, and cutting corners with the tofu and ingredients.

Hate that eel sauce is what makes or breaks American sushi. Just sugar and soy sauce.

[Anonymous No.11073205]

>>11072554
This is the Stupid Question thread, not your bait dumpster. Take your (You) and fuck off back to /b/

[Peppermint No.11073206]

>>11073203
For some reason this makes me think of a manga "My rice Technique"

[Anonymous No.11073218]

>>11073206
¯\_(ツ)_/¯

I'm not fucking with cookers or instant stuff. Just come home and spend an hour cleaning, soaking, and cooking rice, then adding sauce.

Getting hella better than my sushi from a year ago. Everyone is saying it's, 'as good as store bought', which used to be a compliment. Now it's an insult.

[Peppermint No.11073224]

>>11073218
"good as the sushi place we goto" but really, you can't tell that much of a difference.

[Anonymous No.11073240]

What temperature do you usually bake chicken at and why? I usually have it pretty high, ~400 and my parents balk and cook it at 350. Does it matter?

[Anonymous No.11073243]

>>11073224
I know - I went full circle as a homebrewer. I hated beer, stomached it, enjoyed it, brewed it, mastered it (water profiles and minute off flavors) with competition awards, and now drink Coors Light. No joke.

[Anonymous No.11073261]

>>11073240
There's tons of different ways to roast chicken. I usually start with the oven very hot, like 475 or 500F, then lower the temp to 350 after the chicken has been in there for about 5 min. Then I roast until my remote-probe thermometer reads 160F. If the skin isn't crispy then I crank up the broiler to finish, but that's rarely needed.

The goal is to have the meat cooked and the skin crisp. How you get there doesn't really matter. I suspect your parents balking is simply because people easily get set in their ways and have a known reliable method of doing things. Any suggestion of change pushes people outside their comfort zone.

[Anonymous No.11073277]

>>11057296
Thanks OP for keeping a qtddtot up. It doesn't stop newfags from shitting us up but it slows it down somewhat and for that we're all grateful. It's probably better than a sticky nobody would read

[Anonymous No.11073280]

Thinking of surprising my grandparents but dont know what. want something /semi/-impressive and still boomer core. what make?

[Anonymous No.11073491]

I recently moved into a new apartment, and I find that whenever I turn on my coil stovetop and put a pot on it, it makes a very alarming and violent hissing sound. The pot and the coil are both dry. Anyone know what might cause this?
Video here with sound here: https://mixtape.moe/lpzwlk.mp4

[Anonymous No.11073534]

I have sugar, cocoa powder, sweetened condensed milk, and half a stick of butter. Can I make fudge out of that?

[Anonymous No.11073539]

>>11073534
Oh, and I also have vanilla extract.

[Anonymous No.11073734]

>>11073491
https://my.mixtape.moe/lpzwlk.mp4
Correction

[Anonymous No.11073776]

>>11073534
yes, but you better know what you are doing or you will end up with a bar of the most grainy chocolate mass you've ever tasted.

[Anonymous No.11073785]

>>11058825
Just get "italian" soda syrup and mix it with seltzer orcarbonated water. Or fruit juice like the other Anon said, but this has mixed results in my experience.

[Anonymous No.11073791]

>>11059569
Just buy cheap table wine for like $5 or better than bullion jars.

[Anonymous No.11073795]

>>11073776
I have no idea what I'd doing.

[Anonymous No.11073797]

>>11059812
It worked for /g/ for the most part.
>can't find obsucre meme pictures like "halp /g/"
Feeling old over here.

[Anonymous No.11073807]

>>11066948
This is true, but it also does make a great breakfast.
Stop buying junkfood if your poor. Buy eggs, milk, bread, and bacon. There's a reason the first three are the meme trope grocery list.
Have a glass of milk, two slices of bacon, two eggs, and two pieces of buttered toast for breakfast. Followed by a shower and then coffee (cigarette optional and probably best left out).
Congrats, you have energy for the day even if you drink booze for dinner like I did. Not everything from the 50s was dumb.

[Anonymous No.11073810]

>>11073795
if you have a candy thermometer and a wooden spoon, go for it. At worst you'll burn the house down, or probably more likely just make a brick of brown sugar crystals.

when the recipe calls for a certain temp, use it. When they say you have to beat the shit out of it, they aren't kidding.

a million times better than the lazy marshmallow-fluff recipes when done right, though

[Anonymous No.11073819]

>>11073807
Probably not great long term, but that wasn't the point. Portions can be reduced to half when not as hungry, but you might get hungry and crash by afternoon.

[Anonymous No.11073836]

>>11065308
Not so sure. They popped up defending submautica on /v/ for being noguns by posting their weapons with a timestamp.
Well, until the developers went full retard "muh Sandy Hook and guns I'm videogames are still guns, and we're firing our most talented employee for wrong think." Then /int/ took over and did the needful by spammimg the threads with la creatura edits until they were good and dead.

[Anonymous No.11073861]

>>11067777
Trail mix, duh. M&Ms added for non melted dessert. Plenty of dehydrated fruit. Jerky.
But on the real, since you asked about cooking:
I dunno. Depends on distance and time and environment. Potato and onion with some lard is always great.

[Anonymous No.11073868]

>>11069247
Baked. The pizza rolls should also be cooked in the oven.

[Anonymous No.11073870]

>>11069522
Be alpha as fuck and start using bar keeper's friend.

[Anonymous No.11073876]

>>11069860
I'd feel like it was my sworn duty to at that point

[Anonymous No.11073883]

>>11073205
Calm down Reddit, he probably means compared to Popeyes or Bojangles or Kane's, and he's right. KFC is dirty and greasy and not even good. I'll go to churches if I want to put up with that shit.

[Anonymous No.11073900]

>>11073280
Good deviled eggs are an art that 90% of people, even competent cooks, seem incapable of doing properly. When done properly they are a treat.
Pineapple kielbasa is a good potluck type dish when done properly as well. Cole slaw. BBQ.

[Anonymous No.11073907]

>>11065292
Actually this is fucking delicious. Especially with lemonade or cranberry juices

[Anonymous No.11073927]

>>11073900
Ones allergic to eggs and coleslaw and bbq are common here. might try the sausage though
also tagging on why do people do shit like this and still bother reviewing the original recipe?
>I added sliced carrots, onions and peppers to the recipe and cut the brown sugar in half. The sauce was great served over rice. I did thicken it a bit with corn starch and added a little vinegar for a nice sweet/sour taste. Next time I will try it with chicken instead of the kielbasa. Great recipe.

[Anonymous No.11073929]

>>11068648
Try beating them with a smidge of heavy whipping cream. They turn out amazingly fluffy
Especially with frittatas

[Anonymous No.11073940]

>>11073776
>>11073795
Wasn't me, can I assume it was just burnt shit on the coils?

[Anonymous No.11073943]

>>11069873
Try braising it instead. Really low heat like 225 for 2 hours with some veggies and a little bit of broth, not too much you don't want to boil it. And check it often. Should come out fall apart tender

[Peppermint No.11074052]

>>11073534
For some reason, this reminded me of the Sims

[Anonymous No.11074915]

Make up my mind for me /ck/ I'd like to make scotch eggs. Should I use chicken, duck or quail eggs when doing so? They're all easily available and money is no object.

[Anonymous No.11075073]

>>11073240
350 is pretty low, I'd only do that if I was roasting a couple of whole birds and didn't want to have to pay attention to it. I tend to spatchcock chicken and crank it as high as the oven goes, something like 500 for 40 minutes so it's just cooked after resting, but I would leave it a little longer for people that are worried about doneness.

[Anonymous No.11075083]

>>11073491
I can't help you with your question, but your image of Cirno involves whisky, not beer.

[Anonymous No.11075377]

>>11075083
I know, it was a joke. Trust me, I drink more than enough whiskey.

[Anonymous No.11075530]

Cheapest source of lean meat?

[Anonymous No.11076885]

>>11057296
I'm having a pizza party with a few of my former frat brothers, 5 to be exact including myself. They're all pretty big guys, how many pizzas should I order to make sure everyone gets fed but that we still don't have too many leftovers?

[Peppermint No.11077886]

>>11076885
Literally 5 or 6. If they are big dudes, then 1 pizza a piece is fine

[Peppermint No.11079104]

OH something I remembered:
If you have a waffle house, you can normally buy loafs of bread from them for a 1.10 well my does and sometimes they will sell you cherry and vanilla syrup. My mom is a waitress and we have 1 of each and they've lasted almost 6 month. I like Vanilla coke so I got a box.

[Anonymous No.11079167]

Is there a kind of "aggregate" grocery store website that lets you find out if a particular item is on sale across a variety of stores?

Say, for instance, I want ice cream or wine, or any arbitrary food item. Instead of browsing the individual circulars of several supermarkets near me to find out which one has ice cream or wine, etc on sale, is there a website that will let me just search for the item and see which store has it cheapest?

[Anonymous No.11079168]

is there anything wrong with vegetable oil from a health point of view?
should i be using olive oil?

[Anonymous No.11079217]

when i need bread dough, is there a way to keep it from sticking to my hands? Do I need to mix with a utensil until it's not so wet?

[Anonymous No.11079221]

>>11079217
Fuck. *Knead.

[Anonymous No.11079224]

>>11079217
try using gloves with a bit of oil.

[Peppermint No.11079232]

>>11079224
Or flour on your hands, that also helps.

[Anonymous No.11079934]

>>11079217
A wet bread dough will always stick to your hands, but if you power through the wet stage it'll eventually start sticking to itself more than other surfaces, at which point you can use the main ball to clean your hands off of most of it. I try to get to that point without adding any flour, wash the last film of dough off my hands, then carry on with just a bit of flour or oil.

[Anonymous No.11079941]

How do I make pre-cum? My dick never expels any liquid during sexy events until I actually cum. Am I gay?

Please respond.

[Anonymous No.11081168]

>>11064261
I'm not sure if it will have more caffeine but it will taste delicious and taste strong -- start with 1/2 tbsp for a cup and see how you like it.

I use espresso roast Cafe Caribe/Cafe Bustelo. 1tbsp/cup for a regular day, more if I'm tired). It is the perfect coffee

[Anonymous No.11081175]

>>11059492
You ignore him by replying to him. Brilliant.

[Anonymous No.11081177]

>>11065261
almonds, cashews, peanuts, and other nuts

[Anonymous No.11081181]

>>11065261
>>11081177
OMG dubs
i think almonds are pretty low fat, cashews not so much

[Anonymous No.11081939]

How does my rice look, cu/ck/s?

[Anonymous No.11081942]

>>11081939
Detail shot

[Anonymous No.11082111]

made donuts recently, everything was perfect except that they were a bit too tough and chewy, fat reduces gluten formation so would upping the butter make them more tender?

[Anonymous No.11082154]

If a cookie recipe calls for cocoa, how bad is a Swiss Miss packet as a substitute?

[Anonymous No.11082158]

>>11082154
not good.

[Anonymous No.11082162]

>>11082154
>Ingredients: sugar, corn syrup, modified whey, cocoa (processed with alkali), hydrogenated cocnut oil, nonfat milk, calcium carbonate, less than 2% of: salt, dipotassium phosphate, mono- and diglyderides, artificial flavor.
Probably pretty bad. The flavor will not be nearly strong enough to bake with and the texture will likely be off as well

[Anonymous No.11082176]

whats the deal with airline food?

[Anonymous No.11082186]

>>11082158
>>11082162
Thanks, lads. I bought cocoa last night, but when I was putting it away, I saw some Swiss Miss and the idea struck me.

[Anonymous No.11082201]

>>11067777
Checked and look up pemmican it is a great hiking snack and decently easy to make if you keep your oven at 200F everything can be made from raw

[Anonymous No.11082336]

>roomate constantly boiling chicken and other meat
>the smell is absolutely disgusting and its starting to drive me crazy
>starting to get headaches, house is constantly boiling hot and humid

What can i do. The smell lingers afterwards for hours and it makes me not want to cook or go anywhere outside my room.

[Anonymous No.11082372]

best dishes for smoked tofu?

housemate bought some from the supermarket on a whim and we want to cook it tomorrow

[Anonymous No.11082453]

>>11069065
Looks tasty.

[Anonymous No.11082489]

>>11082154
>need cocoa
>considering hot cocoa powder as a substitute
Next you're gonna ask if tartar sauce is an appropriate substitute for cream of tartar.

[Anonymous No.11082494]

If a snickerdoodle recipe calls for cream of tartar, how bad is tartar sauce as a substitute?

[Anonymous No.11082921]

>>11082336
Why doesn't the dolt just bake or grill them?

[Anonymous No.11082923]

>>11057296
Frozen Fry Cooking Instructions:
>preheat oven to 450°
>bake 7 minutes
>take out of oven
>flip
>bake another 7 minutes
y-you want me to flip each individual fry?

[Anonymous No.11082960]

How, when starting to do more home cooking, do you get over recipe overload?

It sounds dumb, but I have such a hard time deciding what to cook.

[Anonymous No.11082973]

>>11082960
If you can't pick a favorite then just flip a coin or go with whatever option uses on-sale ingredients.

[Anonymous No.11083285]

>>11082923
I usually just shake the pan around, or give them a kind of "card wash" with a spatula. You end up with several fries that are super crispy on one side, and soft on the other, but I'm not going to sit there individually flipping each and every goddamn fry.

[Anonymous No.11083291]

>>11082923
I don't flip oven fries, and they come out fine. I just bake them a little longer. The only exception are potato-wedges or really thick ones, but even then it's not inedible, just not super crispy.

[Anonymous No.11083300]

>>11057654
Try substituting it for any drink that calls for grenadine or a simple syrup cocktail-wise if you drink. It might add a new spin.

[Anonymous No.11083303]

>>11058825
There's some black currant soda syrup that you add to club soda that's pretty good. I Forget the brand.

[Anonymous No.11083428]

How thick should my stew be?
I swear I just keep making soup

[Anonymous No.11083558]

>>11069065
Looks gross. Did you seriously put ketchup on your "sushi"? And is that a big slop of cream cheese in the middle? Disgusting.

[TheREALSourdough !!wq7UUPSsO1u No.11083560]

>>11083303
>Not making your own simple syrup in any flavor you want
>MFW

[TheREALSourdough !!wq7UUPSsO1u No.11083565]

>>11083428
>How thick should my stew be?
Thick enough to visibly coat the back of a spoon when dipped in it. If the broth sheets off, then it's still soup.

>I swear I just keep making soup
Have you tried using a roux?

[Anonymous No.11083574]

>>11069522
>>11069560
For a home kitchen either one is probably overkill, unless you have more than 6-8 people in your household. Just wipe down your counters with hot, soapy water, then follow with hot water and let it air dry. You'll be fine. The bleach and vinegar memes are just germophobe propaganda that will weaken your immune system.

For cutting boards, just remember to only use wood for meat and reserve your plastic boards for vegetables. You're welcome.

[Anonymous No.11083598]

>>11058825
damn, I guess he's drinking again huh

[Anonymous No.11083675]

>>11082921
Like you said, he's a dolt. Boiling is pretty much guaranteed to be safe. Of course, if he wasn't such a dolt, he can bake or grill the chicken without under/overcooking it.

[Anonymous No.11083681]

>>11082923
That sounds cumbersome indeed.

That's why I usually deep-fry my fries. 1. They're actually meant to be cooked that way. 2. They're already unhealthy for you, so regardless of how you cook them, if you're eating fries, you're not thinking about your health.

[Anonymous No.11084804]

>>11059496
just made this, thanks, tastes fucking great

[Anonymous No.11084910]

>>11065286
>mercury

[Anonymous No.11084945]

canned black beans "best by 30 aug 2017"
they're fine right?

[Anonymous No.11084977]

>>11057296
What kinds of squash are these and can I stir fry them?

[Anonymous No.11084982]

>>11067604
God I want to crush that disgusting vermin under foot

[Anonymous No.11084986]

>>11084945
yes, easy
just don't eat anything in a can that is bulging

[Anonymous No.11084994]

>>11084986
thanks. drain them first or pour the liquid in too? making soup

[Anonymous No.11084998]

>>11084994
drain and rinse

[Anonymous No.11085012]

>creating a safe space for fucking retards
What kind of fuckin whiteknight makes these threads?

[Anonymous No.11085018]

>>11084977
pic might help

[Anonymous No.11085022]

>>11084998
cheers

[Anonymous No.11085027]

>>11085012
>asking questions is a bad thing
You're right. We need less threads about cooking and more threads about politics and the finer points of McDonald's.

[Anonymous No.11085061]

>>11083428
There are a multitude of ways to thicken your stew at the end, probably the best for a meet stew would be to dissolve some tapioca flour in either water or vinegar and slowly add it to the stew over heat. Actually works best if you drain the stew into the mixture rather than dump the mixture into the stew.

Another method would be to either start with a roux or to throw a beurre manie into it. For he latter, make sure you cook the flour out or it will taste doughie

Your roux should change depending on the type of stew, chicken and fish are generally white or blonde roux, beef and dark meat are usually brown roux. If you don't know how to do this then look up a guide

[Anonymous No.11085363]

>>11085027
>HURR MUH FAST FOOD THREDZ
Fuck you. This thread is coddling people who won't just google shit instead of asking stupid questions.

[Anonymous No.11085455]

>>11079167
www.mysupermarket.com
I only ever use the UK site, but apparently they expanded operations over to the US 5 years back. May or may not be useful.

[Anonymous No.11085607]

>>11085363
>people won't just make a whole thread for their question regardless of how trivial it is
How new are you to /ck/?

[Anonymous No.11085638]

>>11057296

This is why we don't believe you fucks when you call us and tell us that your own caught on fire all on its own. Clearly it's because you fuckers don't know how to cook.

[Anonymous No.11085646]

Any good low-carb alternatives for onion I should consider?

[Anonymous No.11085763]

>>11085646
speeding bullets

[Anonymous No.11085914]

>>11085363
This thread has actual discussion of food and cooking, and while people could google these questions, asking them here contributes to the board. Would you rather no one post at all? Does the existence of this one thread bother you that much? How about instead of throwing a childish fit you actually contribute to the board, faggot.

[Anonymous No.11086008]

>>11084945

"best by" is more for flavor. I assure you unless it's bulging out like the other anon told you it's fine. I've used butter this year that had a 'best by' date of 04/2018 and I kept using it until mid 05/2018 without issue. Granted the butter lost some flavor but it was still edible and the same will hold true for your beans.

[Anonymous No.11086016]

>>11082111
what kind of flour were you using?

[Peppermint No.11086195]

>>11084945
canned foods can basically live forever. Ashens ate a 70 year old canned turkey and said at most it just looked weird as fuck IIRC

[Anonymous No.11086219]

Is 5 inches too small

[Peppermint No.11086309]

>>11086219
it's what you do with it.

[Anonymous No.11086355]

>Eat these dinky 300-calorie microwavable dinners for years as part of slowly losing weight
>It's awesome because they're super cheap and there are no dishes that need doing aside from the fork used to eat them
>Start lifting weights
>All of a sudden need to eat absurd amounts of food
>Dinky dinners don't scale well

How can I easily have/make bigger dinners without spending lots of money and without spending lots of time cooking/preparing? I hate doing dishes. I just want lots of food.

[Anonymous No.11086534]

>>11086355
get a crock pot and make big pots of rice and beans, or chicken cooked with veggies. you can eat as much as you want and store the rest in the fridge and microwave the leftovers later.

[Anonymous No.11086608]

>>11086008
>>11086195
good to know, thank you guys

[Anonymous No.11086629]

>>11086355
meal prep, make meals for a week at a time. Given you've been eating microwavable dinners for years, I take it you're not super picky, so you should be able to prepare a large portion of something and serve for a week. If that's two boring, make medium portions of 2 things and you can alternate daily.

for volume and cheapness, chicken is your best option. For variety, turkey and ground beef are also pretty cheap and good. Learn how to season your meals properly (specifically salt and pepper), this is the number one thing that distinguishes good food from food that looks like it should be good but isn't.

[Anonymous No.11086654]

>>11085363
Maybe once you're done here you can go tell /gif/ to stop asking for sauce, I'm sure they just haven't thought of that.

[Anonymous No.11087008]

>>11086654
ON IT FUUUUUUUUUUCK THE WOOOOOOOOOOOOOOORLD

[Anonymous No.11087042]

>>11085363

[Peppermint No.11087922]

>>11087042
Dude, stop being a little asshole and do something nice. Is it that hard to be nice? I see these types of posts all the time. All you guys can ever do is be jerks cause "HUR DUR guyz! I'm so smurt but I dun wanna tell you nothin cause I can google why cant you?" Seriously, this is fucking old and needs to stop. Just because we are on the internet, doesn't mean everyone is as smurt as you. You realize that 4chan is actually one of the DUMBEST places on the internet? /g/ of all boards has proven this. They discredit anyone on youtube except like 4 people if they are talking about technology. Try bringing up Linus and they will go berserk on you. If you don't like "stupid question threads" stop using /ck/ or any board that has a thread like it. Go back to /sci/, /g/ /a/ or any other board that thinks they are above everyone else.

[Peppermint No.11088060]

I have a question:
I'm gonna google it but I want some advice too, anyone here made any rice balls?

[Anonymous No.11088070]

>>11057296
What is the best frozen tendy brand?

[Anonymous No.11088144]

>>11065261
5 days late but anon, you don't need as much protein as you think
Realistically you only need 1.4-1.8g of protein per kg of bodyweight if you're lifting. Shoot for higher carb since you're bulking, it's easier to get calories in with carbs. Plus it helps in glycogen replenishment among other benefits.
That being said, yogurt, jerky, milk, and nuts are pretty good. Protein bars can be cheap if you buy them in bulk. You can make your own for even cheaper

[Anonymous No.11088254]

>>11087922

[Anonymous No.11088283]

>>11069597
I love this guy!

[Anonymous No.11088888]

>>11066920

[Anonymous No.11088910]

>>11087922
Wrong post?

[Peppermint No.11088916]

>>11088910
lookz like it

[Anonymous No.11089065]

who would win in a japanese style cookoff
masaharu morimoto or bobby flay or gordon ramsay?

[Anonymous No.11089070]

https://labdoor.com/rankings/protein

[Anonymous No.11089105]

>>11088888

[Anonymous No.11089125]

What to make out of a cheap beef cut?
Steaks end up okay but a little too chewy.

[Peppermint No.11089141]

>>11089125
make a sterw

[Anonymous No.11089652]

>>11062640
julia childs, jacques pepin, larousse and saucier's apprentice are all excellent starting points

[Anonymous No.11089749]

Am I a big ol retard for trying to do copycat recipes of restaurant meals?

[Anonymous No.11090066]

I have a bottle of orange juice with about a quarter left, and it's puffed up. What's happening?

[Anonymous No.11090087]

If I eat a ton of vodka sauce, will I eventually get slightly intoxicated?

and I mean a lot, hypothetically.

[Anonymous No.11090092]

>>11090087
They cook out the "alcohol" alcohol but leave the alcohol taste when they cook with alcohol
alcohol

[Anonymous No.11090332]

can /ck/ help /5eg/ out?
>>>/tg/61544191

[Anonymous No.11090337]

Are you gonna take that flak /ck/?
>>>/tg/61544226

[Anonymous No.11090344]

>>11082494
Bad

[Anonymous No.11090356]

>>11088070
Tyson nigga

[Anonymous No.11090359]

>>11090337
I would if it wasn't the truth

[Anonymous No.11090362]

>>11090359
This

[Anonymous No.11090369]

>>11090337
The average co/ck/ is far to jaded and depressed to defend itself.
C'est la vie

[Anonymous No.11090378]

Why the GF pussy taste stank

[Anonymous No.11090452]

>>11057558
>barley
Drinking a liter is fine. That's nothing. I don't get the people thinking it's bad for your kidneys. It's great for your kidneys. Hydrating yourself is good, and most teas are a great way to hydrate oneself. Barley is a good grain and making tea from it doesn't change it's properties in the negative.
Hell, tons of people drink more in coffee or even soda a day. Enjoy your barley tea man.

[Anonymous No.11091104]

Why doesn't 4chan let me post emojis?

[Anonymous No.11091147]

I'm gonna make beef stew and I wanna put roasted garlic in, should I roast the garlic and put it in before I put the pot into the oven or will is break up into nothing after 4 hours of cooking? I kinda wang to have the garlic in chunks and not just disintigrated, so should I mix it in halfway through or at the end?

[Anonymous No.11091156]

>>11069352
RIP AND TEEEEARRRRRR

[Peppermint No.11091206]

>>11089749
Nah, people do it all the time

>>11090066
did you let it sit out?

>>11090087
no, alcohol burns out quickly

>>11090337
I'm not expert anon, I'm nto an idiot either. I can cook with out my mom's help. I know plenty of things to cook. I would say asking /ck/ how to cook is like asking /b/ how to make a bomb. You're at leasting going to get the ingredients to make it work and it's going to taste good but it's going to look like crap.

>>11090378
tell her to wash that shit

[Anonymous No.11091225]

Where the fuck can I buy this? Local wally world stopped carrying it ages ago and even amazon and ebay are sold out

[Anonymous No.11092133]

>>11091147
Roasted garlic basically turns into puree so I wouldn't recommend. I imagine it will break up in the stew no matter what stage you put it in. If you insist on doing it I'd recommend adding at the end

[Anonymous No.11092242]

>>11092133
Alright, thanks. I kinda wanted to have chunks of roasted garlic in the stew because I love the flavor but if I add them right at the end I'm not sure that it'll mix in and integrate well. pic was my last attempt, this is it coming right out of the oven and most of the oil mixed in with some stirring.

[Anonymous No.11092257]

>>11069352
HUGE
GUTS

[Anonymous No.11092266]

>>11092242
>>11091147
Pepin describes it in his book. You can put garlic, peel and all, into a soup and it'll stay together. He and his guests would suck the garlic out of its peel like a clam. It'll be very soft and have a mellow taste.

Also note that the taste of garlic will not be that strong. The garlic taste happens from crushing or dicing.
Just putting whole garlic in won't have a very pronounced result.

[Anonymous No.11093750]

I'm doing a beef stew lads, right now there's
>potatoes
>fried tomatoes
>celery
>sauted onion and garlic
>going to add carrots
>beef in the fridge, going to roll in seasoned flour and then brown off
>going to add thyme and rosemary

I'm doing one more trip to the shops to get carrots and also a liquid to cook it in. Thinking red wine or beer, what would go best? And is there anything else I should add? Thanks

[Peppermint No.11093767]

>>11093750
Don't worry about "what goes best" if you like it that's all that matters anon. Get what you like. Hell, I'd get a 12 pack of cokes

[Anonymous No.11094413]

>>11093750
beer, and i suggest you omit the potatoes >>11090066
it is probably fermenting
>>11089065
b. flay > masaharu > ramsay

[Anonymous No.11094436]

>>11093750
I'm doing stew tomorrow, best of luck. I'm probably gonna make egg noodles instead of potatoes though. Usually use red wine, what does beer do for it?

[Anonymous No.11094462]

>>11090452
Most doctors would disagree. Just had kidney stones and doctor told me to cut back on teas.

[Anonymous No.11094625]

>>11093750
Theakston Old Peculier is great in a beef stew.

[Anonymous No.11094819]

>>11062823
>>11062907
How did they cook their eggs? Just scrambled?

[Anonymous No.11094856]

>>11073807
I don’t get it, how does food in the morning give you energy if it has disgraced yet? Same with lunch. I fast for up to 16 hours and feel totally fine.

[Anonymous No.11094857]

>>11094856
>hasn’t digested*
Don’t know how I messed that up so bad.

[Anonymous No.11095271]

>>11094462
He's probably just talking about black tea. There are teas that are actually good, like green tea.
https://blogs.webmd.com/healthy-recipe-doctor/2008/06/tea-and-kidney-stones.html
https://www.webmd.com/kidney-stones/news/20091120/green-tea-may-prevent-kidney-stones
https://www.webmd.com/kidney-stones/understanding-kidney-stones-prevention#1

[Anonymous No.11095712]

>>11057296
When deep frying something in oil, what do you do with the oil after it's finished?

How many times is the oil reusable?

[Anonymous No.11096776]

I am going back to college soon and I want to eat ramen during lunch but whenever I put my ramen in a thermos with boiling water it gets all mushy and puffed up by lunch time is there a way to keep my ramen from puffing up but yet still have it be nice and hot to eat?

[Peppermint No.11096816]

>>11096776
Just save a few bucks when you can get a REAL lunch. Store bought rmane is god awful for you anon. Literal studies show it too

https://articles.mercola.com/sites/articles/archive/2014/09/03/eating-instant-noodles.aspx

hell, get a burger

[Anonymous No.11096837]

Just started my stew, its fuckall impossible to get the thyme off the stalks in any timely manner, can I bind it together and put it in the pot and fish it out later? Wrap in cheesecloth?

[Anonymous No.11096904]

>>11096816
>Thinking Id actually not know that ramen is unhealthy shit
Dude cmon don't virtue signal I just like to eat ramen and udon so do you have an answer not faggot.

[Peppermint No.11096919]

>>11096904
The only real way you're going to make it work is make the bowling water before you leave, put it in the container and then add in the packet later at lunch, wait 3 minute and then do the rest. It may still be a tad mushy but that's all I got.

[Anonymous No.11096922]

I have one of those super cool thermos's
so that could work

[Anonymous No.11097005]

>>11096837
yes, i've seen people just tying together with string. there's special string for food but probably anything is OK after boiling

>>11095712
if you're a chinese restaurant you reuse it for years and years
otherwise just pay attention to color and how much its "broken"
I've heard you can use gelatin to make oil basically new again. New technique.
other tips are
-breadcrumbs increase degradation (more particles coming off and burning)
-keep it in a cool dark place

[Anonymous No.11097167]

Does Friendly's serve their whole menu all day? Can I get a burger there at first opening, or do they start their "lunch and dinner menu" at 11am or something?

[Anonymous No.11097233]

>>11097005
Ended up painstakingly perling it all and added some dried thyme for good measure. I hope other stewbro is doing well.

[Anonymous No.11097717]

I have 700g of lamb liver in my freezer. What can I do with it apart from fried with onions?

[Anonymous No.11097756]

>>11097717
you could add it to a pie/stew like steak and kidney or shepards

You could fry it up with bacon and potatoes

If you want to spice up classic liver and onions try making it balsamic glazed

[Anonymous No.11097803]

>>11096837
Just add in whole and remove stalk later if you wish. If you put your fingers at the end of the stalks running them down the stalk the opposite direction to the way the little leafs grow out they should just fall off

[Anonymous No.11097826]

What's all that white crap that comes out of salmon?

[Peppermint No.11097859]

>>11097826
I think it's a film

[Peppermint No.11097866]

I'll make the new thread hang on

[Peppermint No.11097879]

>>11097877

Here we go!