/ck/ - Food & Cooking★

>>12707

Hardly about ramen.

Preparing brick noodles in various ways, yes, but turning a brick of Maruchan into sriracha macaroni and cheese isn't ramen.

And the obligatory cheap food reference:

Eggs.

Boiled eggs, fried eggs, deviled eggs, egg salad sandwiches… eggs are about the least expensive animal protein you can get.

As I have said many times before, learn to make an omelette… meal for around 35 cents.

margarine at the dollar store is now non trans fat, 3000 cals of unsaturated soybean oil fat for 1$

try to get lard for free from deli

flour is 7000 cal/$ , ramen is good at 2000/$

peanut butter is 2000 cal/$

i'd like to try making steamed cornflour buns.

>>12720

also this could help

https://www.google.com/search?q=how+to+make+pasta+taste+like+ramen&oq=how+to+make+pasta+taste+like+ramen&aqs=chrome..69i57.3198j0j9&sourceid=chrome&ie=UTF-8

>>12720

>i'd like to try making steamed cornflour buns.

Stick to tortillas.

>>12720

Why with all those amazing bargains increasingly available, Mama June's Sketti doesn't seem like a fancy dish only for Sunday Dinner anymore.

>>12626

Chlorine is actually bretty fukken common everywhere in both water & foods, and in surprisingly high dosses; since you live in Poland, you probably have a very high chlorine content in the water (hence why your tea smells); where I live, if I were to take a bath, the bathroom would reek of chlorine

As for the simulation, idono

>>12628

Water is fine though.

>>12641

Its nothing wrong it water; its actually good to have chlorine in it, it keep bacteria/viruses deader

>>12714

Nope, I'm sure

I'm pretty sure its just my shit teeth, my from teeth don't get it, but my back teeth do; same happens with gum on my right-side only

>>12663 (OP)

Things always taste better abroad. Amalfi lemons, balsamic vinegar, caipirinha, sangria, mozzarella…: the list is endless.

If you're on holiday, you're relaxed, you're cool. Your body is in a different mode and your taste buds behave very differently.

2 examples:

1: I went to Spain and found a truly amazing Sangria there. I got on really well with the bartender and he shared the recipe with me. I got home, tried the recipe here in Belgium, and it failed. Nothing to it.

2: Just a few weeks ago: hotel/restaurant/pub fair in Belgium. We go with a bunch of colleagues and find some awesome new stuff to try. We get home and… it tastes piss poor.

That's normal. Mom's kitchen is still best, and always will be. Why? Because you're relaxed and feel safe, just like in leisure or on holidays.

Look for Marcel Proust and his "madeleines", if you want to know more. Maybe it'll help you understand why certain dishes or ingredients become hits, and others don't, even if they're better.

>>12674

Are you a fag or something?

>>12673

Yes, the original Peruvian ceviche.

I tried the same one abroad and it tasted horrible. I also tried the Ecuadorian and Colombian versions - let's say I found them extremely lacking.

>>12670

Haven't left Murrica in geez… 23 years now, but even back then, the overseas McDo was higher quality.

The fries are the same. Everything else is different. Almost like the rest of the world prefers a little bit higher quality instead of maximizing caloric intake for $7.

I sure hope it wasn't dick shaped.

>>12079 (OP)

>talking to the SO about buy chocolate at the check out

>nigger in front of us is snickering and looking at us all funny

I fucking hate that they have to assume everything is about them.

>>12079 (OP)

Why eat niggers only white chocolate?

So they don't bite on their fingers.

My mom told me that one.

>>12644 (OP)

>250g of cayenne pepper

Sounds about right for an Asian recipe. But fellow Polan, you should've written that stray dogs aren't for food.

>>12652

>that's not a Poland flag

That's where the joke was… (Btw cursor hovering on a flag shows country name)

>>12665

YUM! 😋 I'm going to hunt for stray dogs now.

bump

>>12520 (OP)

>What is catalog?

>>11680

>>12592

>muh seltzer

What's a Jew from Brooklyn doing in Poland?

Rolled 20, 1, 10 = 31 (3d20)

>>12593

Same thing. but this time with 0 evidence

>can steal a billion dollars when median wage is 20 dollars and to this day there is no evidence only clues where part of it went

>>12606

Somewhat unrelated question:

Is your flag accurate?

Cause mine isn't.

>>12606

>it's a vegan bait thread

Glad this shit's staying on half/ck/, thanks boss

>>12615

No it isn't, i'm a Dutchfag. Some sites report that i'm from NL, others report me from RO. Dunno why though.

>>12619

I'm actually a ROfag. It's weird.

>>12455 (OP)

Jesus Christ this is the most American post I've seen made by someone outside of America.

>>12455 (OP)

>those ingredients

Stop being a faggot, OP.

>>12483

it's a good sauce tbh

>>12455 (OP)

you need to eat some churrasco to turn into a man

>>12541

fucking this

eat it the argentinian/south brazilian way slowsly roast a chunk of meat and slice off the outside pieces that are to your prefered well-ness (ala gyro , but horizontally)

They are rather bitter though. Then again so is orange peel, coffee or chocolate. Chocolate goes well with almost everything, even chicken or cauliflower, so that's something you could try.

I don't like their texture for a dessert. You could turn them into whipped cream, espuma, ice cream, granita or sorbet. Works for basil. Not sure what you'd pair the eggplant with though.

You could make a liquor with them. Just dice and let them soak in a sterilized jar for 2 weeks, covered with a neutral distillate like vodka, grappa or gin. Zabaglione, tiramisu and "flamber" all become an option that way.

Also have a look at http://blog.foodpairing.com/2011/08/chocolate-eggplant/ and http://blog.foodpairing.com/2015/10/aubergine-burger-with-coffee-tamarind-pea-pesto-mint/. All this guy ever does is talk about weird food combinations simply because their aromatic profiles match. Most of the site is for pay, but the freebies are enough to give you an idea, like the mango-eggplant combo.

>>12516 (OP)

Honey or sugar glazed grilled Eggplant slices sounds interesting.

Not a dessert but you can make eggplant bacon. Basically make a smokey marinade and then bake them til they are crispy.

>>12536

>Also have a look at http://blog.foodpairing.com/2011/08/chocolate-eggplant/ and http://blog.foodpairing.com/2015/10/aubergine-burger-with-coffee-tamarind-pea-pesto-mint/. All this guy ever does is talk about weird food combinations simply because their aromatic profiles match. Most of the site is for pay, but the freebies are enough to give you an idea, like the mango-eggplant combo.

This is rather interesting

Roast sliced eggplants with sugar and butter, use as biscuits in tiramisu

Idk If it is marketing but I am 100% not a shill and I drink about 2 large white sips per day. Helps me make my sales.

2 sips of meme water a day, keeps the jew away

>>12427 (OP)

only pleb sippers still drink monster. esoteric sippers go to big blogs and try out discontinued sipps

how do I get euro shopper energy in burgerland?

this is urgent

It's a meme as artificial as the flavorings.

>>12445

And finally found another one.

totally worth it.

Got a vitamix and it actually BLENDS kale otherwise you get long stringy bits from using a cheeper brand.

also there designed to blend for a long time so I can make pumpkin soup warm just by blending it for a long time.

>>12467

oh so the swing top is convenient for getting the bowl out where the lift let's you do more and probably better to use in general.

>>12462

Where's the best place to purchase an entire spice cabinet's supply for cheap? I'm getting into Curry again, and I want to do it true Indian style, mixing my own spice blends.

>>12465

look at dollar stores and buyout stores (big lots, ollie's, etc) i usually get cheaper spices like garlic/onion powder, paprika, cayenne, dry herb blends, for like a dollar a piece. you won't be able to find boutique whole spices like for indian/middle eastern unless you go to an ethnic store, and they won't necessarily be cheap.

i could be wrong, but it may be a batter paddle, like for pancakes and muffins and the like. basically turns a foodpro into a stand mixer.

>>12404

I was gonna say this too. I cant imagine that being used for anything that would provide too much resistance.

>>12272

The oxtail broth should have been cooking for at least 3-4 hours- I put the orange peel at the end because every time I cook with orange peel the orange flavor becomes less potent after an hour or two.

the thing with the orange peel is that the outer colored part, while being very thin has a lot of flavor, but all the white stuff underneath it is bitter garbage. You must be delicate with your peeler or preferably a microplane to get this off without taking bitter white with it.

Op have you decided what you're going to do with the oranges?

>>12290

You bought five chickens to eat in five consecutive days and are playing music to one of them like those articles of gardeners playing Mozart to growing vegetables. Hm.

If I were you I'd freeze all of them except one, consume that one over the course of two or three days. The first day using a chicken breast with a side of salad and fries or hash browns, the second day fried and put into a curry, the third day, if not all consumed in yesterday's curry, as a sandwich for lunch. You could then if you wanted put the carcass in a pan with water and vegetables and boil it to make chicken soup, which might last two more days. That's one chicken eliminated. I'd repeat that for four more weeks.