Anonymous 08/27/22 (Sat) 13:50:13 No. 95745 >>95746
>>95738 You can make a big batch of dough cut it up and and freeze it
Anonymous 08/27/22 (Sat) 13:51:59 No. 95746 >>95747
>>95745 Yeah that way you can experiment and have fun with it and still have some dough to make regular pizza with
Anonymous 08/27/22 (Sat) 14:30:35 No. 95747
>>95746 A good thing to do is to put a few cumin seeds into the dough. You don't need more than a pinch
Anonymous 08/27/22 (Sat) 22:15:48 No. 95773
should have asked me I'm growing some at the moment
Anonymous 08/27/22 (Sat) 22:17:40 No. 95774
>>95738 it's not too hard to get started but it's hard to get right. you can't do much with a regular oven though
Anonymous 03/07/23 (Tue) 00:52:19 No. 104679 >>104680 >>104684 >>104687 >>104688 >>104732 >>104944
>why is japanese cuisine so hilariously bad? >the main staple dish of nipponland is sushi which is literally just fish on rice >their curry is just watered soup >ramen is just inferior version of authentic Chinese noodles >even instant noodles is taiwanese (Chinese) and not from japan >why could the nips not make a satisfactory cuisine?
Anonymous 03/07/23 (Tue) 00:58:37 No. 104681 >>104684
there was no other food thread so I wanted to post some pasta
Anonymous 03/07/23 (Tue) 01:39:41 No. 104688 >>104725
>>104679 >taiwanese (Chinese) This is a good way to cause WWIII on certain websites
Anonymous 03/07/23 (Tue) 05:43:54 No. 104725
>>104688 >taiwanese (Japanese) This is a good way to cause WWII on certain websites
Anonymous 03/07/23 (Tue) 08:30:10 No. 104732
>>104679 DON'T INSULT SUSHI!!
Anonymous 03/10/23 (Fri) 21:18:33 No. 104938
had what you needed just in thyme
Anonymous 03/10/23 (Fri) 21:37:04 No. 104940
making a digionrioononio frozen pizza
Anonymous 03/11/23 (Sat) 02:31:21 No. 104952
>>104944 Greens are good for you.
Anonymous 03/29/23 (Wed) 21:06:19 No. 105890 >>105891 >>105896
Brown rice White rice Quinoa 4x as expensive Couscous semo lina is processed from endosperm ?
Anonymous 03/29/23 (Wed) 21:25:50 No. 105891
>>105890 Couscous is too airy for me, but quinoa pops in my mouth and is a very good rice replacement.
Anonymous 03/29/23 (Wed) 22:39:05 No. 105896 >>105900
>>105890 >4x as expensive Hippies did this Don't believe their lies. The numbers used in articles praising it use values taken from
RAW quinoa. When boiled, two things happen: its water content goes from ~13% to over 70%, which literally dilutes its nutrients, and said nutrients leak into the water. You'll see this if you look at the legit reports by the USDA, that not only is there a steep drop from raw to cooked, but that cooked brown rice not just rivals but sometimes surpasses quinoa:
https://fdc.nal.usda.gov/fdc-app.html#/food-details/168874/nutrients https://fdc.nal.usda.gov/fdc-app.html#/food-details/168917/nutrients https://fdc.nal.usda.gov/fdc-app.html#/food-details/169704/nutrients ~ Thiamin, B1:
Quinoa, raw: 0.36
Quinoa, cooked: 0.107
Brown rice, cooked: 0.178
~ Riboflavin, B2:
Q, R: 0.318
Q, C: 0.107
R, C: 0.069
~ Manganese:
Q, R: 2.03
Q, C: 0.631
R, C: 0.974
Those are the ones I singled out because they're among the biggest percentages in the wikipedia table (which refers to the first link). I had a numbertard phase where I copied all of this stuff into a spreadsheet with colors n shiet and lemme tell you, you're better off going with peanuts. And yes, it's very expensive down here as well. You can only get them in specialized "dietetic" stores, the same places where you buy basmati or that "not [X]" stuff.
Anonymous 03/30/23 (Thu) 03:58:06 No. 105914
>>105900 Absolutely, steamers are recommended for the same reason: if there's less water, there's less leaking.
Anonymous 03/30/23 (Thu) 04:27:25 No. 105917 >>105924 >>115529
>>105900 I still find it hard to believe that people in the west cook rice like pasta
Anonymous 03/30/23 (Thu) 06:59:37 No. 105924 >>105936
>>105917 How does the east cook it
Anonymous 03/30/23 (Thu) 07:06:16 No. 105925
no idea of west or east rice. I just put it in water and turn the heat on
Anonymous 03/30/23 (Thu) 10:38:20 No. 105929
>>105900 wish I was a grain of rice so I could be forcefully sucked inside Kuon.
Anonymous 03/30/23 (Thu) 14:46:42 No. 105936
>>105924 Everyone uses rice cooker with just enough water so there shouldn't be any draining step after cooking
Anonymous 03/31/23 (Fri) 01:33:54 No. 105953
>>95721 made some karaage, it was very good and so easy to make
should of been eating this years ago
Anonymous 04/01/23 (Sat) 22:07:36 No. 106397
add some soy sauce to the pan when you fry onions
Anonymous 04/10/23 (Mon) 07:20:05 No. 106748
ovening up some beef cheeks
Anonymous 04/10/23 (Mon) 09:49:09 No. 106751
probably would have gone better if i tenderized the cheeks first
Anonymous 04/15/23 (Sat) 21:09:43 No. 106949
gonna make a pizza before the stream
Anonymous 04/15/23 (Sat) 21:45:58 No. 106959
its a low quality pizza formed from thoughts of "i need to get rid of all these kuso ingredients on the verge of going bad"
Anonymous 05/12/23 (Fri) 12:19:09 No. 108231
Ate some captain crunch because I was in a rush for breakfast and holy crap it tastes sweet after months of not eating candies or the like.
Anonymous 07/07/23 (Fri) 20:59:51 No. 110727
>>110720 yeah i did that for a few months and it was a pretty liquid kind of yogurt i'd get it out of the pot and into itty bitty bottles then would make a new batch when only a bottle was left
it doesn't require a lot of effort but personally i prefer just going and buying it in a supermarket so it's creamier
Anonymous 07/07/23 (Fri) 22:50:12 No. 110746
my parents make kefir and i have a grudge against kefir ever since i poured it into my choco one day thinking it was milk
Anonymous 07/08/23 (Sat) 03:49:47 No. 110785
>>110720 You should try making sourdough breads too, I did it once without using any starter at all and just let the dough catching yeast from air.
The bread tasted like English muffins in texture but with sour taste.
Once you're getting living yeasts you can also make kvass with it.
Anonymous 07/08/23 (Sat) 05:05:16 No. 110792
I've done two experiments with making simple tomato sauce from fresh garden tomatoes and both failed. I think the main issue is that I need one of those food mill or other things to squeeze out all the juice and flesh but leave the seeds and other hard parts.
Anonymous 07/12/23 (Wed) 00:02:49 No. 110950
>>110946 If I were a CoDfriend I'd totally buy it.
>>110948 you forgot to wrap up the leftovers
Anonymous 07/18/23 (Tue) 00:33:25 No. 111296 >>112358
I'm the guy doing the garden stuff this year and I just did my third attempt at making tomato sauce.
First one was just with a bunch of random cherry and grape tomatoes and it was to see how the process works in regards to peeling and stuff.
Second batch was with some roma tomatoes, but not very many of them.
For both of the previous batches I did it by hand. You "blanch" the tomatoes by creating a shallow slice on each tomato and then putt them in hot bubbly water for a minute and then dunk them in ice water for another minute. It makes the tomato skin peel off and you messily tear it off each one. It's very tedious and really messy. Both of these sauces had a weird taste to them because I didn't de-core them which was a lot of extra work and I would end up discarding so much of them if I did it with my novice hands.
Well, I ordered a 'food mill' and I just made a third batch. With this all you need to do is blanch them in hot water to make them softer and then you just put them in this one and spin the handle around with a hand-cranked handle. This is the one I got and it seems to be of pretty good quality for the price:
https://www.amazon.com/dp/B0000CFH1K Pretty cool.
The sauce was... okay, I guess. It was a basic thing of just tomatoes, butter and big onion slices which you discard. I'm going to look up making a sauce that tastes more interesting, because this is a bit too plain for me even though I tend to like plain things. But, I think I'm going to keep this as a "base" (maybe with less butter) and put it bags to freeze. The serious people make homemade canned tomato sauce, but I don't really want to spend the money on that.
Well, maybe I should see how much it costs. I have too many tomatoes...
Anonymous 08/11/23 (Fri) 14:53:38 No. 112358 >>112619
gonna do
>>110948 again but with cauliflower in addition to the potatos. and maybe a bit of cheeses. wish I had a bigger baking dish
>>111296 >I have too many tomatoes... what other tomato experiments did you try? did you watch that episode of hidamari sketch where the girls need to eat all the tomatos they grew in season 3? I hope you found a good use for all those moldy old tomators
>homemade canned tomato sauce scared of botox
Anonymous 08/14/23 (Mon) 22:46:39 No. 112618 >>112620
Its fish and rice... there has to be a cheaper way
Anonymous 08/14/23 (Mon) 22:51:16 No. 112619
I did
>>112358 but the cauliflowers weren't great. They got soggy.
Anonymous 08/14/23 (Mon) 22:54:14 No. 112620
>>112618 that was grocery price and i had to cut it myself, i doubt it can be any cheaper
Anonymous 08/23/23 (Wed) 03:07:56 No. 112981
>>112980 haha yeah the powdered parmesan stuff isn't even all cheese, they put in some cellulose filler "to prevent caking". I can't tell that much difference on stuff like pizza and pasta though tbh. I generally save the real Parmagiano-Reggiano for salad or grilled food with minimal seasoning. It's so good on grilled chicken.
Anonymous 08/23/23 (Wed) 05:37:56 No. 112988
>>112980 American cheese and kraft singles are different things
Anonymous 08/23/23 (Wed) 06:01:19 No. 112989
did you know that kraft dinner is what they call mac'n'cheese in canada
Anonymous 08/25/23 (Fri) 22:20:18 No. 113108 >>113165
>>113106 It's called fake crab/fake lobster where I'm from. They're used in california rolls
Anonymous 08/27/23 (Sun) 01:52:22 No. 113164
ate some indian food and I feel great
Anonymous 08/27/23 (Sun) 01:53:48 No. 113166
oh Saithe is Pollock
Anonymous 08/27/23 (Sun) 02:41:22 No. 113167
Eating cheese bagel with chickenegg rolls
fat blog 08/27/23 (Sun) 04:19:32 No. 113168
excess weight
Anonymous 08/27/23 (Sun) 23:49:31 No. 113193
added a pound
Anonymous 09/02/23 (Sat) 04:57:27 No. 113434 >>113435
>>113433 Seems good to me.
Well, I mean, I wouldn't eat it because I don't like bean sprouts, lima beans or mushrooms, but yeah.
Seems healthy.
Anonymous 09/02/23 (Sat) 21:31:03 No. 113451
>>113433 What do you do with the egg?
Anonymous 09/02/23 (Sat) 22:02:34 No. 113453
love life's laughs
Anonymous 09/07/23 (Thu) 14:18:01 No. 113538
drinking the brine left over from the pickle jar
Anonymous 09/08/23 (Fri) 23:40:28 No. 113606
drank some tears
Anonymous 09/13/23 (Wed) 10:06:10 No. 113733 >>113734
how long are you supposed to pan fry chikkin drumsticks for
Anonymous 09/13/23 (Wed) 10:25:13 No. 113734
>>113733 You need an internal thermometer thing. They're really cheap, even the digital ones. You find the biggest piece (slowest to cook) and pierce it into the thickest part of the meat and take the temperature. The meat has to hit a certain temperature for a certain amount of time to ensure maximum safety.
I would probably play it safe in your case and cook it too much, too.
Anonymous 09/13/23 (Wed) 11:20:07 No. 113735
i think a part in the middle of one drumstick was undercooked so i avoided eating it but otherwise it was a good meal. next time i will butterfly the thing. i had some onion strips in the pan and they caramelized and charred
Anonymous 09/14/23 (Thu) 22:25:33 No. 113778
last night's drumsticks came out better. the butterflying worked well, and I added the onions and capsicum a little later so they wouldn't char. the meat and skin was very nicely soft, I think much of it cooked via steaming under the lid rather than from proximity to the pan surface because I put more oil and wasn't turning them over all the time. There was a lot of liquid in the pan by the end that the onions and capsicum were cooking in, didn't like that so much. if I'm marinating then I prefer beef or lamb fat rather than chicken fat. There was too much to be absorbed by the rice I was having it with.
Anonymous 09/14/23 (Thu) 22:47:59 No. 113782 >>115504
I "made" some granola. I used quotation marks because you're just throwing a bunch of stuff into a bowl and then you have a choice of putting it in oven, pressure cooking it, or air frying it. There wasn't any preparation involved so I'm hesitant to call it cooking.
For my first test I did air frying because it was the least amount of effort. I followed this recipe loosely
https://www.corriecooks.com/instant-pot-granola/ but I used this guide to air fry it:
https://instantpotcooking.com/air-fryer-granola/ It was:
-Rolled oats
-mixed bag of dried blueberries/almonds/pecans
-raisins
-mixed bag of cashews, dried cranberries, pecans
-sunflower seeds
-cinnamon
-vanilla (in liquid form)
And I put maple syrup and some honey over it. It's pretty good, but I partially burned it. Next time I'm going to use more rolled oats and I'll do a better job searching for individual bags of stuff since it's cheaper than the "trail mix" stuff. I want to make a healthier version next time. I need a good starting base to hide the healthy stuff that isn't good, like flax seeds.
Anonymous 09/18/23 (Mon) 20:35:49 No. 113858
Been making "mozzarella bagels" lately. They are very good.
Anonymous 09/18/23 (Mon) 21:05:54 No. 113859
made cuppa tea
Anonymous 09/18/23 (Mon) 21:07:46 No. 113860
poured glass of wine
Anonymous 09/18/23 (Mon) 21:50:55 No. 113861 >>113863
tea grandmothers
Anonymous 09/18/23 (Mon) 21:55:14 No. 113862
The wine aunt thing is romanticized too much, I have one and she lives a sad life
Anonymous 09/19/23 (Tue) 11:40:35 No. 113868
>>113863 The background music turned this from cute to funny
Anonymous 09/20/23 (Wed) 12:25:32 No. 113898
fed myself with some flavoursome spaghetti
Anonymous 09/20/23 (Wed) 18:34:20 No. 113902
My dad keeps buying rotisserie chickens. Is there some stuff you can do with it aside from soup and sandwiches
Anonymous 09/20/23 (Wed) 21:22:14 No. 113903
grilled cheesewich
Anonymous 09/21/23 (Thu) 23:38:14 No. 113971
i wasn't sure, but I really do think mapple syrup is great
Anonymous 09/21/23 (Thu) 23:49:13 No. 113972
Wow, cafe au lait with mapple syrup tastes like Second Cup
Anonymous 09/22/23 (Fri) 16:49:30 No. 114043
there was a yummy looking recipe for chicken salad sandwiches in and omake for summertime render but i don't remember what chapter it was from
Anonymous 09/22/23 (Fri) 17:37:29 No. 114045
>>114044 just go to any liquor store and get some
Anonymous 10/04/23 (Wed) 19:20:31 No. 114625
>>114624 Gaijin girls need large noses
Anonymous 10/05/23 (Thu) 09:37:57 No. 114654
indomie fried with an egg is quite nice. With some broc, ginger and garlic. Throw on the seasonings and you have a good meal
Anonymous 10/11/23 (Wed) 20:32:19 No. 114975 >>114980
Making some beef curry stuff. Not the spicy liquid stuff, but something more substantial.
https://www.pressurecookrecipes.com/pressure-cooker-beef-curry-japanese/ Instant Pot is once again showing its strength as the yellow onion/shallow mixture is somehting that normally takes like 8 hours to reduce over time, but pressure cooking reduces it to 20 minutes.
Does anyone else think shallots look really alien? Their bizarre purple flesh and multiple bulb head things look really unsettling to me. It's definitely not something I would look at in the wild and think "I bet we should cook with that".
Anonymous 10/11/23 (Wed) 23:22:06 No. 114980
>>114975 BWEH! Something came out wrong with the onion-shallot stuff and I had to throw it out because it tasted bad. I've made it before fine, but something went wrong here...
Anonymous 10/16/23 (Mon) 22:55:57 No. 115202 >>115203
Not making these (yet?), but this sounds really good:
https://unboundwellness.com/instant-pot-bbq-stuffed-sweet-potatoes/ Sweet potatoes seem like they would go with barbecue
really well.
I have no idea how to look for recipes other than googling "___ recipes" so I end up landing on a bunch of blog-like personal sites. I don't know why, but this seems to be one of the subjects/hobbies where the internet hasn't died and consoliated into reddit and discord.
Anonymous 10/16/23 (Mon) 23:05:42 No. 115203 >>115204
>>115202 not to be rude but is this one of those things chatgpt messes up on?
Anonymous 10/16/23 (Mon) 23:18:02 No. 115204
>>115203 You could ask it to make a delicious recipe with doorknobs and battery acid and it would make it sound convincing. It doesn't "know" anything, just repeats patterns and will pick from them semi-randomly to assemble something that looks coherent, but isn't. The newer bots can pull from the internet with sources, but those are paid models and that's just internet searching that I enjoy doing myself (and which allows me to find related content). You definitely can't rely on it for recipes and I wouldn't want to do so either.
Cooking is a very nuanced thing and I'd want to hear why people enjoy the food they cook or give reasoning on why they use Ingredient A over Ingredient B. Explanations like "I cooked with ___ for 5 minutes, but it seems like 3 minutes is better after doing more testing" or "My daughter is picky about texture so I used __ as a substitute" means a lot more to me than a static ingredient list and directions.
Anonymous 10/17/23 (Tue) 23:34:22 No. 115224 >>115505
goat cheese comes from goat tits
Anonymous 10/26/23 (Thu) 18:14:04 No. 115504
>>113782 I've made granola a few times now with the same basic ingredients, but I've found that I like it a lot more if I use honey instead of maple syrup. The honey is slightly higher in calories, but the flavor is a lot better and I imagine if you use good quality honey it's also more nutritious. I ran out of vanilla so I made it a few times without it and really don't notice a difference; it might even taste better without it. Greek yogurt and it mixes well with it, like cereal and milk, so I think I've found a great lazy meal that lasts a long time and is actually healthy. I can even substitute stuff like different nuts or different dried fruits, so variety will keep me from getting sick of it as quickly.
I think now my plan is to buy granola ingredients in bulk, not only for the discount but so I don't need to go out as often since I could make it 1-2 meals each day. Too bad I can't really grow most of this stuff.
Anonymous 10/26/23 (Thu) 18:35:12 No. 115505 >>115506
>>115224 You ever realize that chicken breasts are just a chicken's boob
Anonymous 10/27/23 (Fri) 19:52:12 No. 115521
Made fish sticks with butter and some seasoning. Was yummy.
Anonymous 10/28/23 (Sat) 00:07:29 No. 115529 >>115533
>>105917 An anon here didn't want to shell out big bucks for a rice cooker, so he made do with an instant pot and he said it worked fine. So I'm assuming if you cook quinoa with it, there shouldn't be any excess water.
Anonymous 10/28/23 (Sat) 01:10:55 No. 115533 >>115535 >>115536
>>115529 That's me and my opinion hasn't changed, although I've never had an expensive imported Japanese cooker to compare it with. One of the great things about doing it with a pressure cooker is that you can add stuff with it at the same time or cook it with broth and such, and that's even without using some layered system to separate the food inside. I can put in rice, broth and vegetables at the same time.
Maybe if I lived in a large house with a large kitchen I could fill it with specialized appliances, but I like the idea of using one tool for a lot of things instead of having a perhaps slightly superior experience by spending more money and then having 20 more devices strewn about.
I've come to prefer quinoa over rice as well so I don't cook with rice nearly as much. I do want to try making rice pudding eventually, maybe.
Anonymous 10/28/23 (Sat) 01:13:25 No. 115535
>>115533 Japanese bird is cooking some odd pasta here
Anonymous 10/28/23 (Sat) 01:17:25 No. 115536
>>115533 I love spaghetti so much
Anonymous 10/30/23 (Mon) 00:17:00 No. 115587
mmm lamb leg
Anonymous 11/07/23 (Tue) 01:32:21 No. 115862 >>115867
My parents got a Slap Chop. Only it's "The Pampered Chef's Food Chopper". It advertises itself as dishwasher-safe, which is the main non-meme reason people buy a Slap Chop. I might report back and if I do, I hope to hear from Instant Pot anon.
Anonymous 11/07/23 (Tue) 02:06:59 No. 115865 >>115866
File:i.jpg (4.51 MB,4624x2032)
tried smoking a pork butt. turned out alright. used some sakura smoking chips i got in japan. the coals burned way faster than i expected so it didnt get smoked for as long as it should have. probably would have made an impact on the taste. i wont use kingsford briquettes next time.
Anonymous 11/07/23 (Tue) 02:12:28 No. 115866
>>115865 Patchy.... no....
Anonymous 11/07/23 (Tue) 02:14:46 No. 115867
>>115862 It pops open like in the Slap Chop commercial. My dad used it to cut jalapeno peppers and when I checked 30 minutes later, the chopper was all rinsed and clean.
Anonymous 11/16/23 (Thu) 09:13:59 No. 116177 >>118028
>>115585 gonna make another one of these on the weekend
the rosemary comes from a bush at my parents place
last time i made some sauce from the pan drippings which turned out nice
i deglazed the drippings with some bacon bone stock i have lying around and thickened it with roux. put too much roux in it, this time ill put half
Anonymous 11/18/23 (Sat) 05:12:38 No. 116260 >>116264
>>116259 Isnt that just a salisbury steak
Anonymous 11/18/23 (Sat) 05:41:52 No. 116264
>>116260 i made the burger with 100% beef chuck, a salisbury steak has much lower requirements
>United States Department of Agriculture standards for processed, packaged "Salisbury steak" require a minimum content of 65% meat, of which up to 25% can be pork, except if de-fatted beef or pork is used, the limit is 12% combined. No more than 30% may be fat. Meat byproducts are not permitted; however, beef heart meat is allowed. Extender (bread crumbs, flour, oat flakes, etc.) content is limited to 12%, except isolated soy protein at 6.8% is considered equivalent to 12% of the others. Anonymous 11/25/23 (Sat) 02:10:53 No. 116530
should i have beef with udon or rice today
Anonymous 11/25/23 (Sat) 02:41:48 No. 116531
chose udon
Anonymous 11/25/23 (Sat) 03:45:53 No. 116533
beef udon i choose you
Anonymous 12/09/23 (Sat) 02:24:30 No. 117129
>>117097 healthy and balanced
Anonymous 12/16/23 (Sat) 23:27:25 No. 117408
pasted tomatos
Anonymous 12/25/23 (Mon) 02:51:29 No. 117688 >>117696
onions are so good at absorbing soy sauce on the pan
Anonymous 12/25/23 (Mon) 06:31:23 No. 117696
>>117688 Onions are nature's flavor sponge
Anonymous 12/25/23 (Mon) 07:33:12 No. 117700
>>117699 Onions are in everything because they taste amazing when caramelized. They can add so much to things like hamburger. They soak up flavor but they also add to it.
I grew up eating a lot of bland shit because my siblings had no taste whatsoever. I'm never going back to eating like that.
Anonymous 12/25/23 (Mon) 08:23:58 No. 117701
I found
this cooking website that has a lot of information on it beyond just recipes and it's largely free of the clutter that typical recipe sites have. Useful to learn more of the theory behind how to cook well, with pages on foundational stuff such as
mirepoix ,
sauces , and more generally a
glossary Anonymous 01/01/24 (Mon) 05:31:56 No. 118028 >>118029 >>118164
>>115585 >>116177 doing it once more with a
three kilogram leg
Anonymous 01/01/24 (Mon) 05:35:09 No. 118029
>>118028 can you even EAT that much
Anonymous 01/03/24 (Wed) 00:42:44 No. 118073
>>117699 onions are good, made ramen today with onion and garlic caramelized in olive oil added to the soup (also bought a food processor for the same reason)
i call it the homemade "black soup" with dashi added
Anonymous 01/04/24 (Thu) 14:40:48 No. 118164
>>118028 i want rhythm to r*pe me
Anonymous 01/20/24 (Sat) 04:35:03 No. 118786 >>118787
>>118785 yu could use real cheese
Anonymous 01/20/24 (Sat) 04:43:55 No. 118788 >>118792
>>118787 this is why youre fat
Anonymous 01/20/24 (Sat) 04:47:13 No. 118790
>>118785 Kraft is like literal fucking dogshit I'm sorry you had to eat that.
Anonymous 01/20/24 (Sat) 04:49:19 No. 118791
did you know canadians call mac n cheese kraft dinner
Anonymous 01/20/24 (Sat) 04:50:33 No. 118792 >>118793
>>118788 I don't think the calories are any different, they might even be less. The nutrition is what's lacking, although I'm not sure cheese is much different from milk in that regard. The recipe on the box calls for a bunch of butter, but I generally use about 1/3rd of the recommended amount. I could also substitute skim milk, but it's not worth it since I think whole milk is more filling and such and fat by itself is not the enemy.
Anonymous 01/20/24 (Sat) 05:03:29 No. 118793
>>118792 *jiggles yur bellah while your making all those excuses*
Anonymous 01/20/24 (Sat) 05:56:24 No. 118796 >>118798
trying to make fish tempura
Anonymous 01/20/24 (Sat) 06:01:55 No. 118797 >>118798
ate one of them and now i'm feeling a little funny
Fennec 01/24/24 (Wed) 09:26:11 No. 118926 >>118934
raisin bran WITH EXTRA RAISINS
Indian Elephant 01/24/24 (Wed) 18:13:52 No. 118934
>>118926 two scoops of victory
Sand Cat 01/27/24 (Sat) 15:11:13 No. 119133 >>119138
making rice for breakfast
Tsuchinoko 01/27/24 (Sat) 18:24:46 No. 119138 >>119143
>>119133 Just plain rice? Nothing in it? Do you use any spices or soy sauce? Rice for breakfast is something you see in anime a lot, but I just can't get around eating it that early. I guess maybe it's comparable to a dry oatmeal? Ehhh...
Capybara 01/27/24 (Sat) 19:10:13 No. 119143
>>119138 I added honey, egg, butter and some vegitables+soyasauca
Emperor Penguin 01/28/24 (Sun) 06:39:43 No. 119174
made sushi rolls with tuna, cucumber, and onion
Anonymous 02/03/24 (Sat) 21:19:27 No. 119348
made pancakes but they were rubbery
Anonymous 02/03/24 (Sat) 21:32:36 No. 119349 >>119408
probably cooked too long you want to flip them as soon as the bubbles start appearing near the center
Anonymous 02/03/24 (Sat) 21:43:50 No. 119350
Made this as an attempt at the cheap macaroni salad you can get at the grocery store:
https://www.sipandfeast.com/new-york-deli-macaroni-salad/ It's kind of close, but not quite there. I make it without the celery and pepper because I like consistent texture (and I just pick those out of the store-bought kind). Might just be something I need to buy after all to get my nutritionally-void macaroni fix.
Anonymous 02/04/24 (Sun) 02:42:40 No. 119354
>>119353 Looks like the birthday cake I have me mum make for me on birthdays.
Anonymous 02/04/24 (Sun) 02:51:11 No. 119356
>>119353 that's a "bleh" post in cake form
Anonymous 02/05/24 (Mon) 09:58:21 No. 119408
made pancakes again and this time they were
fuwa fuwa fluffy i used less flour which did mean they were a bit flimsy to flip but it was worth it and keeping
>>119349 in mind i also cooked them for less time but i dont know what he means by bubbles appearing near the center that NEVER happens
i had them with whipped cream, maple syrup, strawberry jam, and nutella
Anonymous 02/10/24 (Sat) 09:01:43 No. 119583
gonna make coffee and waffles after I drink some tea
Anonymous 02/17/24 (Sat) 03:07:30 No. 119925
had a poached egger with my żurek
Anonymous 02/17/24 (Sat) 04:49:53 No. 119929
think I'll fry an egg...
Anonymous 02/17/24 (Sat) 13:43:30 No. 119940
>>119931 I can see your foot.
Anonymous 02/17/24 (Sat) 13:46:59 No. 119941
I bet you look for those...
Anonymous 02/17/24 (Sat) 14:06:34 No. 119942 >>119947
DUMB footard.
Anonymous 02/17/24 (Sat) 20:08:53 No. 119953
footsies (to be played with a bitey scratchy cat)
Anonymous 02/19/24 (Mon) 01:06:55 No. 120054
>>120049 Whole grain spaghetti is great. You got the rough and solid texture of whole grain and
it all comes out of the pot no oil needed Anonymous 02/19/24 (Mon) 01:10:07 No. 120055
You have food snobs preaching about "al dente" but every day is al dente with whole grain spaghetti. (You can leave it boiling for 30 minutes and still have that rough and solid texture)
Anonymous 02/19/24 (Mon) 07:39:12 No. 120067
Whole grain spaghetti is ok but different if you didn't like combination of normal spaghetti with some sauce it can taste different or better with whole grain. Same can happen with corn flour spaghetti.
Anonymous 02/19/24 (Mon) 09:42:51 No. 120071
I koruri'd a 1 kilogram steak today.
Anonymous 02/23/24 (Fri) 22:04:31 No. 120246 >>120248
Burgers aren't bad despite inflation
Anonymous 02/23/24 (Fri) 22:13:24 No. 120248 >>120250
>>120246 >>120247 If you're worried about the price, just make your own ones.
It's worth the effort if you make burgers for 3 people or more.
Anonymous 02/23/24 (Fri) 22:14:53 No. 120249
It's a Canadian burger chain so they keep the costs down by staying local. Apparently it's cheaper than US prices
Anonymous 03/06/24 (Wed) 10:03:24 No. 120728
I'm about to eat some salty spaghetti with green capsicum.
Miku 03/10/24 (Sun) 05:58:45 No. 121284 >>121287 >>121288
>>121273 Angel hair pasta? Yeah, that stuff is annoying. I think people like it because it absorbs sauce or something, lots of surface area?
I made another batch of chicken alfredo, but I almost didn't because I kept taking bites of the Parmigiano-Reggiano. That stuff is seriously addictive. When comparing prices I saw that you can order the giant wheels from Costco. 72 pounds of it for $950 which is probably a really good deal, and while it would be cost effective in the long run throughout my life I don't think it's feasible.
https://www.costco.com/whole-wheel-parmigiano-reggiano%2C-72-lbs.-.product.100096211.html Miku 03/10/24 (Sun) 09:45:48 No. 121287
>>121284 Having a 72 pound wheel of cheese at home sounds like madness, unless you eat nothing else, which is a different flavor of madness.
Miku 03/10/24 (Sun) 09:48:46 No. 121288
>>121284 God damn, I didn't realise how valuable all that cheese was in that guy's basement in Gin no Saji
Anonymous 03/17/24 (Sun) 14:43:59 No. 121678 >>121679 >>121682
>>121677 >too much sauce i don't believe it you can never have too much
also looks pretty delicious, what recipe did you use?
Anonymous 03/17/24 (Sun) 14:53:24 No. 121679 >>121680
>>121678 That's a good point...
I used this recipe. I would not have thought to add nutmeg to the sauce but I think it really added a lot to the flavor.
https://themodernproper.com/chicken-fettuccine-alfredo Anonymous 03/17/24 (Sun) 15:49:00 No. 121682
>>121678 You don't want sauce soup.
Soup is designed to be eaten in large quantities. But sauce is generally strongly flavored and will, after a few happy spoonfuls, begin to annoy you.
Anonymous 03/22/24 (Fri) 02:20:32 No. 121907
making waffles with whole wheat flower and choco chips...
Anonymous 04/21/24 (Sun) 03:54:45 No. 123536 >>123568 >>123704
Tried to make protein pancakes with:
Anonymous 04/21/24 (Sun) 03:57:39 No. 123537 >>123540
why is the milk in 'g'?
Anonymous 04/21/24 (Sun) 03:59:33 No. 123538 >>123540 >>123586
I'll just give you a recipe that works that I have memorized for waffles that translates to pancakes...
Anonymous 04/21/24 (Sun) 04:00:41 No. 123539
And that's for 1 egg
Anonymous 04/21/24 (Sun) 04:12:20 No. 123540 >>123542
>>123537 the milk is in g because my scale is in g
thought 1g == 1ml but seems like it was only for "pure water", though using 500g milk finishes about half of my 1000ml box of milk so i dont really mind
>>123538 thanks for the recipe anonymous
do I need the flour and baking powder? saw a youtube video where the guy did it with just
2 eggs
120g milk
30g protein powder
1 nanner
60g oats
no flour or baking powder
thought I'd try changing the recipe to meet my needs but it didnt work
Anonymous 04/21/24 (Sun) 04:44:28 No. 123542
>>123540 what you need kinda depends... my recipe is for desert/breakfast waffles so it tries to make them fluffy and sweet rather than dense.
From the looks of things what that guy has might be a more dense pancake that tries to balance it out with banana. I've seen protein powder be used in place of flower.
It seems like a bit of a strange recipe to me, but if you don't have allpurpose/white flower and baking powder then you can give it a try
Anonymous 04/21/24 (Sun) 04:50:05 No. 123544
1tsp is 5ml
Anonymous 04/21/24 (Sun) 04:55:42 No. 123545 >>123546
>>123543 yeah, been meaning to buy them ever since I started home cooking (maybe two years ago?) but never really saw value in them enough to spend money on them
a scale just works
Anonymous 04/21/24 (Sun) 04:58:25 No. 123546
>>123545 don't even use a scale. I just throw things into a wok. if I need to do baking I'm measuring flour and liquids by the cup. If I need to portion out dough then I'd use a scale though. But to each their own
Anonymous 04/21/24 (Sun) 22:51:16 No. 123568 >>123582 >>123704
>>123536 Made something that resembled pancakes (ignore the mountain of rubble barely visible underneath) with:
2 eggs
90g oats
180g milk
30g protein powder
1 nanner
30g peanut butter
Went on adding oats to offset the milk, ended up being too much to eat... Going to try with 60g oats and 120g milk next time. Also the taste is pretty shit. Maybe I should get some syrup or honey.
Anonymous 04/22/24 (Mon) 01:33:23 No. 123580
the taste is bad because you have no flour
Anonymous 04/22/24 (Mon) 01:34:29 No. 123581 >>123585
just make my recipe I posted above... this protein powder and oat thing sounds like trash
Anonymous 04/22/24 (Mon) 01:45:32 No. 123583 >>123585
chocolate protein powder + milk = chocolate milk
Anonymous 04/22/24 (Mon) 02:02:04 No. 123584
penutbutter+milk = peanut butter milk!
Anonymous 04/22/24 (Mon) 02:26:53 No. 123585 >>123587
>>123581 >this protein powder and oat thing sounds like trash I'm trying ways to get my breakfast protein and calories in ways other than gulping down a 500ml milkshake; removing the protein powder and oats would remove the reason to create pancakes in the first place...
Maybe I'll add some sugar in the mix and see how it goes.
Will have to finish my current pack of protein powder (about 300g left) before I can get one with a more standard/better flavor.
>>123583 Yeah, I do think I dont have the best of flavors for this; "royal tea" or something I think it was. Was curious, not the best choice.
Anonymous 04/22/24 (Mon) 02:28:49 No. 123586
>>123582 >I'd personally put PB as a topping instead of in the mix since it's like glue. >>123538 >1/4 cup butter or less I didn't have normal butter so thought peanut butter would work since they both have butter in the name...
Will try using it as a topping next time.
Anonymous 04/22/24 (Mon) 02:31:05 No. 123587
>>123585 You don't even know the first thing about waffles or pancakes boy... also
https://www.supplementscanada.com/pescience-protein-waffle-pancake-mix-756g-12-servings-homestyle-buttermilk.html i'm pretty sure they use flour in these... Flour also has gluten protein and quite a bit of it
Anonymous 04/22/24 (Mon) 03:28:30 No. 123590
Greek yogurt has probiotics and lots of protein. I've tried eating it with potatoes as a substitute for sour cream. It's okay I guess. I haven't tried using it for pancakes or smoothies or anything.
Anonymous 04/24/24 (Wed) 21:55:23 No. 123704 >>123738
>>123536 Finally, starting to look the part with:
2 eggs
60g oats
30g protein powder
1 nanner
100g milk
16g butter
The middle gets a little burnt before it's ready to be flipped though. Doesn't really affect the taste much. Also, tastes a lot better than
>>123568 Anonymous 04/26/24 (Fri) 04:43:13 No. 123738
>>123704 this looks like a turtle
did you eat a turtle anon?
Anonymous 04/26/24 (Fri) 05:07:33 No. 123739
i'm hungry for sugar and insulted at these waffles... I will make my own with the brown flower I have that is 8 months expired..
Anonymous 04/26/24 (Fri) 05:07:48 No. 123740
pancakes*
Anonymous 04/26/24 (Fri) 05:57:19 No. 123749
>>123748 very annoying sounds
Anonymous 04/28/24 (Sun) 01:53:31 No. 123826
eatin goya organic dark kidney beans out of the can
Anonymous 05/03/24 (Fri) 00:12:33 No. 123949 >>123952
i bought some unorganic dark kidney beans
Anonymous 05/03/24 (Fri) 00:22:39 No. 123952
>>123949 >unorganic read this as unironic and was very confused
Anonymous 05/12/24 (Sun) 04:41:16 No. 124302 >>124305 >>124306
>>124301 does it even affect the taste if you're draining the water either way?
Anonymous 05/12/24 (Sun) 05:21:03 No. 124305 >>124307 >>124309
>>124302 Some water will always stay inside the pot if I'm draining noodles the lazy way. The noodles are wetter which makes them less chewy and less fryable.
Anonymous 05/12/24 (Sun) 06:45:57 No. 124306 >>124307 >>124308
>>124302 It can ruin the sauce if you don't drain enough of the water.
Anonymous 05/12/24 (Sun) 07:16:40 No. 124307
>>124305 >>124306 Which is why you put the pot back onto the gas for a bit, stirring to make sure the noodles don't get burned.
Anonymous 05/12/24 (Sun) 07:24:56 No. 124308
>>124306 Sauces are a low priority in our household but I do get the idea.
Anonymous 05/22/24 (Wed) 16:28:51 No. 124782
I'm on my way.
Anonymous 05/22/24 (Wed) 16:38:14 No. 124783 >>124785
>>124779 >no one made carbonara with ham and spinach for me because you posted TWOOO TOOOONE
Anonymous 05/22/24 (Wed) 17:05:15 No. 124785
>>124783 She dyed her inner hair green to show her love for spinach and this is how you treat her....
Anonymous 05/22/24 (Wed) 17:08:32 No. 124786 >>124787
should've dyed the whole thing
Anonymous 06/16/24 (Sun) 10:57:00 No. 128869
>>127233 *breaks your spaghetti*
Anonymous 07/03/24 (Wed) 00:21:19 No. 129513 >>129514
why do my shrimp get smaller when I cook them....
Anonymous 07/03/24 (Wed) 00:30:48 No. 129515 >>129516
>>129514 they're frozen so probably raw
Anonymous 07/03/24 (Wed) 00:38:55 No. 129517
>>129516 yeah, thinking about it they are red so they're frozen cooked shrimp
Anonymous 07/12/24 (Fri) 03:04:22 No. 130257 >>130258
Tried eating frog legs again, but instead of in a soup I fried them in a pan with other things.
Anonymous 07/12/24 (Fri) 06:16:09 No. 130258 >>130259
>>130257 Your frog legs are sourced from a reptile? I think that may be your problem right there.
Anonymous 07/12/24 (Fri) 06:26:46 No. 130259 >>130276
>>130258 oh right, they're marsupials
Anonymous 07/12/24 (Fri) 11:50:19 No. 130276 >>130277
>>130259 More like mar
soup ials in your case, I'd say.
Anonymous 07/20/24 (Sat) 23:01:02 No. 131224 >>134933
bought shrimps that were grey. Not the orange kind
Anonymous 07/20/24 (Sat) 23:02:37 No. 131225
wtf! My grey shrimp are turning into orange shrimp!
Anonymous 07/20/24 (Sat) 23:16:29 No. 131226
grey shrimp are indeed better in dishes that require cooking
Anonymous 07/22/24 (Mon) 08:39:34 No. 131293 >>131299
Gonna try making chicken broth for the first time in my life
Anonymous 07/22/24 (Mon) 11:35:43 No. 131300
>>131299 yeah... I hope I can do it...
Anonymous 07/23/24 (Tue) 03:13:59 No. 131321
>>131320 I've had asian scrambled eggs a lot. They're super dense, so white rice offsets the strong flavor of the eggs.
Anonymous 07/23/24 (Tue) 14:31:30 No. 131328
i put some of the boiled chicken from my chicken broth onto a pizza to use up that boiled meat but it kinda just sucked
Anonymous 07/26/24 (Fri) 01:46:14 No. 131396 >>131399
What's a good recipe/method for making refrigerator pickles? I just got a bunch of cucumbers from my garden, but they're fuckhuge and not really the ideal size for pickling.
Anonymous 07/27/24 (Sat) 04:10:52 No. 131552
Gonna do a three kilogram lamb leg oven roast
Anonymous 07/27/24 (Sat) 09:03:41 No. 131566
cardamom is such a good spice to go with rice
Anonymous 07/27/24 (Sat) 10:34:08 No. 131569
holy shit yes i finally didnt mess up my roux
Anonymous 07/27/24 (Sat) 10:40:24 No. 131570
there are also pea shoots which taste just like the peas themselves just with the texture of shoots and they were a good addition
Anonymous 07/29/24 (Mon) 05:45:25 No. 131701 >>131702
>>131320 Fried rice and egg is just an easy combo, especially if you're feeding kids or need to use up leftover rice.
Anonymous 07/29/24 (Mon) 06:33:17 No. 131702
>>131701 Ohh, the leftover rice thing makes a lot of sense. Yeah, I could see moms doing that and it would then become a childhood memory.
Anonymous 07/29/24 (Mon) 22:39:59 No. 131727 >>131730
what do you do with silken tofu do you just fry it on a frypan im gonna do that with olive oil and soy sauce
Anonymous 07/29/24 (Mon) 22:46:46 No. 131730 >>131734
>>131727 I think it might depend on the firmness, or is 'silken' a firmness level? I don't really like tofu when I tried it so I'm very ignorant of it.
Anonymous 07/29/24 (Mon) 22:56:42 No. 131734 >>131736
>>131730 yep silken is the least firm its almost like custard
i think my silken tofu frying was a tentative success it didnt crisp up but it was a good addition to the chicken noodle soup
Anonymous 07/29/24 (Mon) 23:06:46 No. 131736 >>131737
>>131734 Did it replace the chicken? Or is just a regular addition? Hmm, tofu in chicken noodle soup. Sounds weird, but it could work.
Anonymous 07/29/24 (Mon) 23:22:07 No. 131737
>>131736 replacement for the boiled chicken as i ated all the chicken already
Anonymous 08/16/24 (Fri) 21:27:43 No. 132485 >>132500
There's a poutine festival around where I live and they have things like general tao poutine and various other things. Expensive, but I don't eat out anyways
Anonymous 08/23/24 (Fri) 02:39:33 No. 132639 >>132664
Cooked some golden beets from garden
>>132596 . I just put them in pressure cooker with water and it's uhh... basically like a better version of steaming or something. They're okay, I guess. Maybe I'll try them with ketchup later instead of salt and butter.
They're more interesting to look at than to eat.
Anonymous 08/28/24 (Wed) 23:31:27 No. 132776 >>133076
>>132767 >- Roux it took me many attempts to get roux right >_<
Anonymous 09/07/24 (Sat) 14:00:13 No. 133083
>>133076 i messed up the gravy that i was trying to use the roux to make
Anonymous 09/15/24 (Sun) 14:21:39 No. 133223
i made french onion soupuummmmmm
Anonymous 09/25/24 (Wed) 01:47:31 No. 133583 >>133603
What type of oil should I use to fry meat?
Anonymous 09/25/24 (Wed) 08:22:50 No. 133604 >>133804
>>133603 you can only get olive oil up to a pretty low temperature though...
Anonymous 10/01/24 (Tue) 01:08:47 No. 133801
Tried quick 3 minute steel cut oatmeal. The texture is a bit better and it's a lot more filling than the quick 1 minute rolled oatmeal.
Anonymous 10/01/24 (Tue) 01:26:46 No. 133804
>>133604 "olive oil" and "extra virgin olive oil" are different things, the former can withstand high temperature
Anonymous 10/10/24 (Thu) 18:05:41 No. 134065 >>134067 >>134071
How do you get the shells to come off of boiled eggs easily? They're delicious but such a pain in the ass to prepare.
Anonymous 10/10/24 (Thu) 18:23:00 No. 134068 >>134070
>>134066
Anonymous 10/10/24 (Thu) 18:25:53 No. 134070
>>134068 It does? It's just a few seconds for me.
Anonymous 10/10/24 (Thu) 18:38:07 No. 134073 >>134074 >>134090
>>134071 I think so. How I did it was put the eggs in water and bring it to a boil, then immediately take it off the heat and leave sit for 6 minutes. Then I'd crack each of them lightly and dunk them in ice water for a few minutes. When I go to take the shell off, they still stick to the eggs pretty badly and only come of in very small pieces at a time. If I try to take off bigger pieces or go faster, then the egg white comes off along with it and tears the egg apart.
Anonymous 10/10/24 (Thu) 18:54:03 No. 134074 >>134079
>>134073 Hm, why are you cracking them beforehand?
Anonymous 10/10/24 (Thu) 19:13:59 No. 134079 >>134084
>>134074 I read that doing it before you put them in cold water makes it easier to peel afterwards.
Anonymous 10/10/24 (Thu) 20:41:56 No. 134084
>>134079 That may not be the case. Try keeping them uncracked next time and see if it makes any difference.
Anonymous 10/11/24 (Fri) 00:24:40 No. 134090 >>134092
>>134073 >leave sit for 6 minutes then dunk them in ice water You're supposed to go from boiling water straight to ice water, no time in between. Don't know if that makes a difference though. Supposedly makes it easier to peel.
>If I try to take off bigger pieces or go faster, then the egg white comes off along with it and tears the egg apart Sounds more like you're messing up in the cooking process than post-cooking, how are you cooking the eggs? Should be 12 minutes in (already) boiling water for hard boiled, then 10, 8, and 6 minutes as you go lower in the hardness. Then straight to an ice bath that you should have prepared by the time the eggs are done.
Anonymous 10/11/24 (Fri) 00:46:42 No. 134092 >>135079
>>134090 I'm bringing the water to a boil with the eggs inside, then taking the water off the heat and letting them cook in that for 6 minutes, then straight to the ice bath. That's how I was told to do it.
Anonymous 10/11/24 (Fri) 00:47:35 No. 134093
Or I should say, taking them off the heat once the water starts bubbling.
Anonymous 10/23/24 (Wed) 20:34:53 No. 134584
that does sound great
Anonymous 11/02/24 (Sat) 03:35:55 No. 134865 >>134869
>>134864 >carrots and celery have a much stronger taste when they're fresh from the garden Did the carrots taste sweet at all? I heard a little while ago that people in the past used to consider carrots sweet, but it wasn't clear whether they're sweet when fresh or if it's a subjective taste thing and modern sugars in everything has made people's taste rate carrots as being mild flavored.
Anonymous 11/02/24 (Sat) 04:31:28 No. 134869
>>134865 Mmm, not so much sweet as uhh... hmm... earthy? No wait, maybe you're right. Earthy sweetness in a way that wasn't palatable to me. Yeah, now that I think about it, it's like it was adding a bit of bizarre sweetness to something that shouldn't have it, like toothpaste and orange juice together or something. It wasn't bitter, which is something attributed to carrots that have been grown in bad conditions or something.
Anonymous 11/02/24 (Sat) 05:16:43 No. 134870 >>134879
>>134864 > Maybe I'm just overly sensitive to vegetables, though, since I tend to hate them when they're not masked inside something like a stew. Same, it's the only way I'll eat them.
Anonymous 11/02/24 (Sat) 09:57:24 No. 134879 >>134882
>>134864 >>134870 EAT your veggers
Anonymous 11/04/24 (Mon) 09:42:39 No. 134929
Thinking of making my own calpis. I wonder if it will taste good without sugar. Never actually had the original.
Anonymous 11/04/24 (Mon) 18:22:06 No. 134933
>>131224 this is probably one of the worst things that can happen
Anonyaamous 12/01/24 (Sun) 20:55:22 No. 135660
the lack of versitility in lettuce is the worst thing ever in cooking
Anonyaanamous 12/07/24 (Sat) 21:18:11 No. 135765
>>135761 algorithmic spambots/chatbots existed decades before chatGPT
Anonyaanamous 12/10/24 (Tue) 12:48:09 No. 135822 >>135826
how long does it take to cook chicken in the oven..
Anonyaanamous 12/11/24 (Wed) 03:25:20 No. 135826 >>135827
>>135822 I run it about 1.5 hours in the oven at 400°F, but it can depend on your oven and personal taste. As long as internal meat temperature is 165°F which you can check periodically. That's if you're doing the chicken whole, you could spatchcock it (you cut out the spine and flatten it) and it won't take as long. When in doubt look at some recipes online.
Anonyaanamous 12/11/24 (Wed) 04:04:04 No. 135827
>>135826 I wouldn't recommend cooking chicken to 165. It's really just an artifact of how the USDA reports the studies they do. 99.999% of bacteria are killed instantly at 165, but if you keep chicken at 145 for five minutes or so you get the same effect. Meat doesn't cool off instantly when you take it out of the oven, especially if you're doing a whole chicken. Since it's the holidays, you can cook turkey the same way. The secret to a turkey that isn't tough and dry is to not overcook it.
Anonymous 01/03/25 (Fri) 23:07:50 No. 136422 >>136463
Simple oatmeal recipe
Anonymous 01/05/25 (Sun) 04:32:53 No. 136463
>>136422 I just put a little bit of honey or banana in some steel cut oats nothing much.
Anonymous 01/10/25 (Fri) 03:34:59 No. 136625
Made a giant bowl of granola to last another couple weeks again. This time I used about 60% as much honey and maple syrup and I can really tell. I never measured it, but I have a feeling for it. I also added more nuts this time: walnuts, cashews and pecans. I wanted to add almonds but I need to get something to chop them up. Do people use a mortar or something? I don't want to turn them into tiny things that will lodge in my throat, but pea-sized things. Granola, nuts, and raisins, raisins, cranberries, peach. Good stuff, but I need to expand. I want to get some flax seed and other boring nutritious stuff I can hide in it.
Anonymous 02/08/25 (Sat) 19:04:41 No. 137702
>>137701 Those look good. I make egg bites in the same fashion, though it's just egg mixed with chopped veggies and shredded cheese on top. They're great cold too.
Anonymous 02/09/25 (Sun) 16:11:19 No. 137719
made eggs with spam, tried to make fried eggs cooked in spam grease and vegatable oil but I had to scramble the egg hibachi style.
Anonymous 02/19/25 (Wed) 19:57:38 No. 137991
I'm hungry for homemade tacos.
Anonymous 02/19/25 (Wed) 19:58:59 No. 137993
>>137990 I really wouldn't trust Remi brand garlic.
I don't think it was undercooked, I usually have the opposite problem of burning it.
Anonymous 03/18/25 (Tue) 14:07:12 No. 140959
a guy at my work hosted a brazilian bbq today and i ate 3 steaks
