One problem plaguing a lot of people these days, especially burgers like myself, is that many people eat out at restaurants too much instead of preparing home cooked meals. Eating out is frequently both more expensive and less healthy for you than a home cooked meal. Furthermore, many people live with a limited library of meals that they know how to prepare and don't realize the culinary possibilities that are right in front of them.
The purpose of this thread is to try to break that habit of eating out and to make cooking at home become the norm in our lives. Please share meal ideas and how to prepare them here. All meals are welcome, although preferably we should post meals that are easy to prepare so that novice cooks will not be intimidated by the prospect of preparing them for themselves. Even simple sandwiches are fair game. Sometimes that may mean cutting corners with pre-made mixes instead of preparing everything from scratch.
Remember that the goal isn't necessarily to post the most inexpensive meals or the healthiest meals, although those meals are certainly very welcome. The goal is to encourage people to dust off their kitchen appliances and flex their atrophied cooking muscles. I realize that this opens the door to culinary nightmares like /tg/'s infamous meat-bread, but so be it. Let's get cooking!
216 replies and 128 files omitted.
So basically just eat normal meat and vegies? With a bit of fruits for your small sugar fix?
I've heard that sunflower seeds are also good.
Anyone know others?
Wholegrain oats and cheese, cheddar and gouda is best for the gut out of all the cheeses, porridge with pumpkin seeds or sunflower seeds would work too, a oat drink to use as an addition to smoothies with fruit.
Many nuts, as well as seeds (flax, hempseed, etc), yes.
Juicing (masticating, not centrifugal) of dark, rich (re: micronutrient content) vegetables (cabbage, mustard greens, etc) and as many cost-effective superfoods as is feasible. Farm fresh produce is highly encouraged, as is raw dairy, honey, and free-range non
-organic chicken eggs.
For meat, it is worth saving up and buying 1/4, 1/2, or even a whole butchered cow, both for quality, freshness, proce/quality, etc. Get a chest freezer if you can especially re: the previous.
Also, LEARN about nutrition, nutrition typology (specifically, yours and those who you prepare food for). Be aware of nutritional sensitivities and concerns.
PRACTICE (rlike, 90+% of the time) preparing healthy foods to the capacity of your means.
Sky's the limit, anon
Tl;dr Git gud
organic chickens can only be certified organic if they have been given a diet of exclusively organic food, which is chicken feed, which means they're not eating bugs (which are a chicken's natural diet) which is bad. Also avoid GMOs like they were a covid vaccine
If chickens can eat bugs why do the jews want us eating bugs instead of chickens?
You guys think dry coconut would count too?
There are a couple of reasons behind the notion of eating insects. The chickens are designed to digest insectoid proteins whereas we are not.>>3594
Sure, go coconut crazy.
>>3594>>3608>go coconut crazy
This, especially with coconut oil to cook with
None of them is mine. Sadly.
Preserve Fresh Eggs For Up to 1 Year.
In that case, what would happen to bug-eaters? Viruses?
If mineral oil on skin disrupts estrogen does that mean men should rub it on their skin and keep it away from women?
Are "Fruit and nut bars" that are "cold-pressed" together without any cooking involved healthy? Are they a preferable alternative to commercially-available cereal bars, even the ones that claim to be healthy and made by scientists?
Just read the ingredients list.
If they cover them with added sugar and whatnot, they're unhealthy. If there's no additives, they're about as healthy as eating dried fruit and nuts.
Makes sense. Is "cold-pressing" good or just a marketing meme?
Probably a marketing meme, but there's nothing bad about it.
It supposedly has higher nutritional value because the machines don't use heat in the pressing process. Idk if that's significant though.
In theory, there are some nutrients in fruit and nuts that may be denatured under high heats. Cold pressing might also preserve the flavor of the ingredients.
Hey, food thread. Where would a thread for judging foreign food, especially low-quality street vendor food and "nigger cuisine"(for example chicken breasts coated in red bull and sugar and pop rocks and koolaid then microwaved or baked in an oven. I have literally seen niggers make this once) be appropriate? Shit like this https://youtu.be/t2sLCcNa7PM
is weird but this kind of discussion is usually censored/punished for "racism" on cucked sites.
First I posted this post, noticed an error, reposted it with the error fixed, and deleted the old post. then I realized my new post was replying to the old deleted one.
>Fake food vs Real food.
I believe this video is going to be a success in the kitchen.
The secret to making homemade ranch (without a spice mix) is parsley stalks.
Also MSG if you want something pretty close to store bought stuff.
Use mayonnaise, sour cream (easy thickening also to have the right consistency), milk (or cream or half and half or whole), and parsley especially including the stalks.
The ranch like flavor is at 90% completion.
Season to taste or use as is.
(To skip every thing else just add a metric fuck ton of MSG)
Also pepper, white pepper to keep the nice color (if you're using fresh parsley it might be turning slightly green).
Various other spices need to be used with restraint.
Half a pinch of garlic powder.
Half a pinch of onion powder.
>18 Day Time Lapse of Giant Pumpkin Growing
Alright /ub/. Its been a while, so heres my best.
3lbs chuck roast, sous vide at 175 fr 9 hours, with(9h) carrots, celery, and onions
Its a 3lb chuck roast. The carrots, onion, celery, and fine diced garlic makes for.espganole sauce (pronounced Español) which is the base for ALOT of cooking sauces.
1.5 med diced onions
5 med diced large carrots
7 med diced large celery stalks
7 med smashed/diced garlic cloves
Ta da, Espagnole
I jumped ahead.
So the onions, the celery, and the carrots, at a 1.5/7/6 ratio (based on large size).
Oh, and 6-7 fine diced garlic cloves snd 2tbsp avocado oil.
Simmer the vegg mix until lightly brown, until sauce bits form onto the pan (fondt)
Add 625ml (3/4 bottle) red wine, simmer wine/veggie mix, mixing moderately to dislodge bits
Meat should be tender
sauce should have a strong flavor with a full spice bouquet .
The stewed veggies turn into a rich, moist, hash. The meat sauce is many times reduced for concentration.
Wow Im drunk, Ill translate in a few
Hello again fam, how's your cooking? Theres plenty of Youtube cooking shows, and a deep dive is highly advisable. I cant count how many new and unique flavor combinations Ive tried, and theres a wealth pf talent available at your fingertips.
But today, both because I just completed it for the second time (the first was delicious, but Im still developing my technique) I'd like to draw your attention to the unquestionably most delicious sandwich Ive ever tasted:
Chuck Roast Grilled Cheese sandwich.
First premiered in the early 2000's and quickly earning the proprietors the title of "Best grilled cheese in brooklyn", this sandwich is an event. It takes a bit of prep work to pull off, not least of which is making a red-wine braised Chuck Roast (and having leftovers).
If I could force you to eat this sandwich, I would. All credit to NOT ANOTHER COOKING SHOW (really, an awesome channel for anyone who likes cooking/experimenting, Ive made about a dozen of his recipes, and he hasnt failed me yet).https://youtu.be/7wR8cVyrD48
and the short rib (the recipe works well with most semi-fatty cuts of beef)https://youtu.be/9EHmJydeue0
Please, for the love of all that is delicious, set aside the time to make this sandwich, it will change how you think about a sandwich.
And, gruyere is often hard to find, but recently my local walmart started stocking it so hopefully itll be available, its by the smoked gouda. Its worth getting the right cheese, trust me. Couldnt find any buttercress, so I substituted spring mix.
There's not much else to say. Literally unbelievably good. Cheers
Whoops! THAT was NOT the right link, my badhttps://youtu.be/jdvSgfrI3Cw
Sourdough bread (fresh, unsliced)
thin layer of blackberry preserve (homemade)
layer of fine grated gruyere
leftover chuck roast, shredded
pickled red (or yellow) onions
Watercress (or spring mix) lettuce
layer of fine grated gruyere
Its a grilled cheese, so youll be toasting the bread while melting the cheese, and adding a thin layer of (recommended) garlic and olive oil aoli (mayo)
I cant... I cant even. This sandwich is so good, it causes mental fatigue. Seriously.
Started premaking my spaghetti bolognese in plastic containers.
When it's time to eat I microwave it, then put it into bread with some sandwich filler of the day and eat it.
Vegetarian dog gone wrong.
>Some say eating meat is unhealthy, but ground beef alone contains lots of vitamins and essential minerals, which people not eating meat, are really missing out on, as some animals survive exclusively on meat.
>Also fish contains lots of vitamin D, and beef liver contains the most in Zinc, along with many other vitamins and essential minerals, to strengthen the natural immunity system, and fight off viruses, better than any vaccines.
>PS: I tried strict vegetarian for 7 months while doing hard physical work, and I only got weaker with lots of headaches; It just wasn't for me.
It's not meat that's unhealthy, it's the quantity that some people eat it in that's unhealthy. Meat should be eaten in moderation.
I totally disagree. My whole life, from the very moment my mother switched from teat to solid food, has been on beef, poultry and fish; rice, beans and greens, were and are just to get some variety in taste.
By the doctors and government' standards I should be dead or with terminal cancer. I'm still here and better than ever.
I feel sorry for the dog. Forcing the dog to only eat, and only serve, unhealthy vegan food should be a crime. I hope the dog finds a good home or that the owner realizes she is torturing it.
>>4390>I feel sorry for the dog.
I agree, that cunt deserves to be badly mauled.
You probably haven't been eating it in excess then. A lot of people do.
<Attempt all sauces that spark your fancy<Try to create what you enjoy>>4392>Not having your 32 oz Prime Rib Dry Aged Steaks for each of your twelve recommended meals a day.
The Burger is one who braves the walmarts, reaches for the highest of shelves, and between the deepest of couch cushions. Where freedom rings, grills rising to meat
their counterparts, of the meats yet unexplored by man and meat of the future today. Supersized, succulent, work spanning generations of effort.
Despite the interference and poisoning the craft continues.>>4387>Actual Dog
Oh not a hotdog>>4390>>4391
What you see is a sick person. Terribly sick and ill. Probably longs for universal healthcare as well, and ancient wisdom knows that death is the cure all.
But a bitch sometimes requires discipline.
Her on the other hand well...
Enough of thots and whores when on can have thoughts and hors.
Anywho burgers and mares, unlike Burgers and mares, is a meaty treat to behold. Pic related.
This man understands the way of burger
Also, heres the latest chuck roast grilled cheese roundup. Seriously, best sandwich youve ever had. DO IT
(also, some extra credit personal-sized bell pepper lasagnas, cuz they too were delicious)
>>4406https://tasty.co/recipe/lasagna-stuffed-peppers#4ldradwUnironically best lasagna ever.
San Marzano tomato sauce (from a can its easy AF, boiling fresh takes longer buts soooooo better; about 30 min the first way and up to 90 for the latter)
Bolognese meat sauce (about 4 hours to prep, needs a blender)
Ricotta and herb cheese blend (dude like 5 min with a spoon)
Hella parmesean, salt, and pepper
Lotsa la'sagner noodo (Al'dente - the italian practice of undercooking the noodle, and then finishing the noodle cooking in the sauce rather than the noodle-boil, causing the noodle to absorb the sauce in its finishing state.)
Tl;dr, stop cooking the noodle at the 4/5 mark, dunk it in COLD water, and then add to the sauce when the sauce is 5 minutes from finish.
Weekday and bolognese recipes are on Not another cooking channel as well as Chef John as well as others Im sure.
Seriously, you can cook this shit too. All Im doing is following directions, and every time I learn about flavor and experience, and now I have a small growing list of things that all my ppl are excited to eat, rain or shine, any day of the week.
Made this the other night by baking bone-in chicken thighs and mixing bacon with store-bought pasta sauce. The chicken turned out great, but the bacon was a mistake because it contrasted too much with the flavor. Plus, I screwed up with the baked potato by baking it alongside the chicken; it was way too hard.
I generally don't like plastic in with my food while its cooking like that, but it should be fine... I think.
should add butter to it. stick slices of butter around the legs and wings, pour melted butter overtop, and stick a half-cube inside. Will make it juicer and tender and amazing.
I'm not the cook but I can testify that's not plastic but part of the vegetable filling.
Care to revise your statement?
As soon as the cookess wakes up I'll be back to you.
Its not a problem, those are made from heat-resistant nylon
But yeah, theres plastic there. To avoid any chemical leeching, replace with butcher's twine.
I'm back. After some questioning and no straight answers, I must admit that there is a possibility that I burnt myself when I assured that wasn't any plastic involved, worst yet, I believed the vegetable filling without a second thought. That said, I found no plastic in her garbage bin.
Disclaimer: I was on my way to her home when that picture was forwarded to me.
>>4586>1:10 of oven, damn.
After watching that raw body parts preparation I'm wondering how some people have the gall to criticize Hannibal Lecter.
Just to be on the safe side, I'll stick to traditional meatballs.
https://yewtu.be/watch?v=h2tY_qqTk-E<On fermented mares milk>Kumis, that is, mares' milk...>is moderately bitter.>It bites the tongue like a harsh wine,>and after remains a flavor of almond milk.>It provides a great deal of internal human joy>and even intoxicates weak heads.
Alcoholic, Chocolate or Directly mares' milk is one of life's delicacies.<A Great Deal of Human Joy
No wonder Genghis Khan could conquer so much so fast.
>>4599>No wonder Genghis Khan could conquer so much so fast.
According to the video, the faggot got a knack for drinking blood.
>fresh homemade chiggun-thigh tendies
Speaking of blood, here's a fun food thing. It's the equivalent to an egg and can replace it in some recipes such as in breads.
All the foods look very good.
Their bolognese is decent, but inferior. Ill check thenother recipes, but so far it seems like a good source for baseline recipes
Sugar may prevent yeast from properly doing its job. Going to do some tests later in a month or week or something.
Some stuff I learned about cooking oils recently.
I would consider this to be extremely important and everyone should at least take into consideration for maintaining health.https://besynchro.com/blogs/blog/7770981-oxidized-oils-is-your-cooking-oil-toxic
I can't say much for this specific website, but it checks out my sniff test based on my soap making experience, my long time cooking enthusiast self, and cross-referencing with other websites on the matter.
Oils processed from various foods (olives, seeds, nuts, grains...) break down/oxidize/go rancid over an amount of time, generally on the order of months to a few years. How fast they go rancid depends on temperature, humidity, exposure to light, and probably what they are being used to cook with.
All of these oils are composed of various different fatty acids that do different things at different temperatures or exposed to different chemicals (like when making soap or cooking with garlic or whatever). Some oils will last longer than others or start burning at higher temperatures because their fatty acid chemical makeup is different. It is impossible to get an oil that is composed of only one of these fatty acids, so we just have to make due with overall oil composition.
Common street knowledge is that deep fried shit is shit for your health.
Most of the time this is correct. The main reason is that restaurants reuse the oil over and over again at relatively high temperatures. They typically use canola oil, corn oil, or some other similar vegetable oil that won't burn at the higher temps. They (likely) won't change the oil out until the oil is far past its rancid state. It is oil that has gone rancid that is very unhealthy, not strictly because something is deep fried. Oil goes rancid much quicker at higher temperatures.
How do you know if oil has gone rancid?
As near as I can tell the only way most people test is if it smells bad. I'd also say throw the oil away if its past the "best by" date. Or maybe burn the oil in an oil lamp or your diesel truck or generator instead of throwing it in the dumpster. Companies processing the oils test for the totox value, or probably other similar tests.http://www.andersonintl.com/oil-oxidation-how-to-measure-it-and-why-it-matters/https://www.sciencedirect.com/science/article/pii/B9780081004357000162
What happens when you consume rancid oil?
Cancer, among other things.>Plant-based oils, such as safflower oil and sunflower oil, contain plenty of polyunsaturated fatty acids (PUFAs) which oxidize easily in the presence of light, heat, or oxygen in the air. Many of the oxidation products of PUFAs have been reported to have cytotoxic (toxic to cells) and mutagenic (capable of changing the DNA) effects. Cytotoxic and mutagenic substances are commonly known to increase the risk of cancer, and indeed, a 2002 study published in the journal Anticancer Research reported that rancid oils not only appear to be involved in tumor promotion but also in tumor initiation. This study was carried out on mice, and rancid corn oil was used as the source of spoiled fatty acids.https://www.healwithfood.org/bad-for-you/rancid-oil.php
Technically my research into this subject started when I started making soap. One of the first things I came across was the "dreaded yellow spots" that appeared in my bars of soap. Turns out those come from rancid oils being used, and the soap making process does not preserve the oils in anyway either. So I learned of the relationship between temp, humidity, and age of oils to how quickly they go rancid. I just didn't make the connection of rancid soap to rancid cooking oils until recently, because I'm a dumbass.
In the soap making world, canola, sunflower, safflower, grapeseed, and corn oils are considered crap to use because they go rancid rather quickly. You can often find these oils in beard oils too, not because they are good for the skin or hair, but because they are cheap filler oils used to make more money with.
Once upon a time, crysco was developed as an attempt to make cottonseed oil last longer for the soap manufacturers at the time. Since then, they instead moved away from cottonseed oil and instead focused on a vegetable shortening product to replace lard with for baking. Lard and tallow are extremely long-lasting oils that are high in saturated fatty acids, along with most other oils that are solid at room temperature.
One time I had an FDA paid "expert" dietitian try to tell me that saturated fatty acid oils like coconut oil was unhealthy, specifically calling out coconut oil. These people want you to get cancer and die. But (you) already knew that, right?
As near as I can tell, "saturated fats are unhealthy" is a hit to promote the canola oil and vegetable oil industry paid for by companies like pillsbury (they make crysco) to the FDA.
Even though olive oil is really healthy, at this point I would not recommend using it for pan frying much of anything because of how easily it burns and breaks down. Grapeseed oil is really healthy too but goes rancid rather quickly, but at least it does not burn at lower temps. I would recommend frying everything in either coconut oil or lard. Lard is really good because you can make sure your guests are not islamist shitheads or kikes.
tl;dr don't buy cooking oils that are a few months away from the "best by" or expiration date. Throw away smelly oils. The shit causes cancer.
I got an instapot and finally figured out how to make amazing refried beans. The canned stuff is inedible and makes me sick now, so i had to learn how to do this so i could eat all the kinds of meals i had growing up. Also been making pinto bean hummus or bean dip
Also got a breadmaker and it's super easy, just drop ingredients in and you have a fresh hot loaf 3 hours later. I make grilled tuna and cheese sandwiches with it, and PB toast and stuff.
I feel like I should clarify a couple things a bit.
I am not saying grapeseed oil or olive oil are less healthy than coconut oil or lard or other highly saturated fats. I am saying because grapeseed oil and olive oil go rancid a lot faster, and because of the difficultly to detect when they go rancid, that saturated fats are (probably) overall healthier for you.
I've been noticing that most of the lower saturated fat oils contain TBHQ as an "oxidizer prevention agent". It is a synthetic chemical used to inhibit the oxidization, or oil-going-rancid process. I do not suspect TBHQ is unhealthy in small amounts, but more study should be done than just a passing glance.
Oils (sometimes? most of the time?) have citric acid added to help preserve flavor. I suspect this is what makes rancid oil more difficult to detect with the sniffer, but at least its fine for consumption.
I have rendered my own tallow before from a slab of suet. The suet was 5lbs and I got about 3lbs 11 ounces of useful oil out of it, or about a 75% return of useful oil from the suet. Lard or Tallow will keep a very, very long time, especially if stored in the refrigerator. 5 years? 10? More?
Anyway, that's about all I know about oil longevity and overall health risks.
Just make sure to buy oils that have an expiration date of more than a year in the future.
>>4684>I am not saying grapeseed oil or olive oil are less healthy than coconut oil or lard or other highly saturated fats
I'll say it then.
Olive or coconut oil for low-medium temp, bacon fat for medium-high temp, and peanut or avocado oil for high temp.
This is to do with the smoke point of the oils, which when burned make the oils increasingly less digestable, while also negatively impacting the flavor.
'Okay' oils (which I still dont recomend) include grapeseed and sunflower. Avoid canola (genetically modified) and cottonseed (likewise) like the plague. Only use lard if you dont like who you're cooking for, in fact avoid ALL major manufactured 'name brand' oils and shit. They just figured out a way to market what was otherwise waste product from other areas of heavy processing.
Fellow foodbros is bread pozzed?
I like making my own burgers with mincemeat, salad, eggs, and more but a christian friend said bread is poison full of toxins and impurities.
What can replace bread to make the burger healthy?
>>4715>a christian friend said bread is poison
Modern Christians never preserving tradition
Your friend is retarded. Just buy good bread.
Bread is no more pozzed than msg.
Which is to say, you can employ shit bread just as you can shit msg. Your results will be shit.
Bread however csn be made fresh anf with little/no artificial ingredients. And its delicious.
Msg is the same way. My metaphor went off the rails, but if you you use fresh, well-sourced msg its like using fresh baked bread.
So no, bread is not pozzed, unless your source is pozzed. And prolly cuz not enough msg.
You read that correctly.
About 6 mos ago I got an Anova Sous Vide circulator (~200) and Ive been experimenting with it extensively ever since.
Imo, it is a must-have, especially for college students who dont have immediate access to a stovetop. Not even kidding, one of these along with a table-top electric burner and a
microwave air-fryer is a pretty solid and all-purpose basic setup.
The beauty of Sous Vide - if u havent watched a bunch of youtube videos about it - is that you CANT overcook your meat. It IS possible to cook it for a duration that causes the flavor and texture to be negatively affected, but you have to leave it in for like 2x the necessary cook time.
Ex, I just put in a pork shoulder roast to cook for ~11 hours. At ~22 hours is when the meat will start to degrade,... meaning as long as I dont forget about it for an extra 11 hours, itll be fine (oh no, I have to remember to finish dinner before 11pm). The biggest issue with sous vide is also one of its strengths; since its a long low and slow, as long as you get your timing right on when the food starts (and the thing has programmable delay timers and shit) its not a process that requires monitoring, and if you top the resevior off you shouldnt need to replace any evaporated water. The length of time is really the only 'downside', and its minimal with a little bit of planning.
And for something you WONT hear anywhere else:
as a patrician aficionado with a taste for Blue Rare beef, sous vide is even BETTER. Because of the temperature control and slow heating, it is IDEAL for getting the PERFECT blue rare outta your meat! Use only whole, fresh cuts for safety and be sure to dry brine (cover with salt in the fridge for a day or two) and sear the outside, but you can heat the inside to a precise 125 throughout, giving you that glorious almost-purple flesh that only truest carnivores know. Seriously though, the more you cook meat, the more you render protein insoluble. Youll never know how nutrient dense and energizing a minimally cooked steak is until you try it. Recommended that you slice super thin (<1/2"), and pair it with some horseradish cream, or some bearnaise.
>How To Make Italian Neapolitan Pizza With A Home Oven [Recipe + Tutorial]https://www.rooshv.com/how-to-make-italian-neapolitan-pizza-in-a-home-oven-recipe-tutorial
Page with plenty of pictures and videos, too long to fully screenshot.
Sues Vide Turkey, actually use it all the time for all the things.>>4756
Speaking of Pizza an Ohio style pizza with extremely mild provolone (fresh or cooked or both) is excellent. I'd recommend mixing cheeses, but provolone somehow works extra ordinarily well.
You prolly know about blts. Im gonna give u my tips.
1. Avocado, or avocado sauce (>pic related)
One, the other, or both. Include.
2. Bacon, oven cooked, 400° for 20 minutes
3. Tomato, ~3/8" slices. Avo sauce or lemon pepper, non-negotiable.
4. Lettuce, 2-3 fresh layers (nothing wilted)
5. Cheese (optional); something with punch, a stronger flavor. Avoid american, swiss, muenster, etc. Blue cheese, xtra sharp cheddar, et al advised in balanced quantities.
6. Habajero aoli on the inside of one or both breads, depending on individual tolerance (ghost pepper aoli recommended)
7. Bread; fresh baked pullman loaf, whether brioche, regular, or sourdough.
>>5490Cilantro Avocado Lime saucehttps://youtube.com/shorts/rtFYXlNJ1yI?feature=sharehttps://youtu.be/oIKwRRR21jU
This stuff is next level. I keep putting it on different shit, and it continues to perform. Srsly, this is a game changing sauce.
For smaller batches, recommeded 2 bunches of cilantro to 1 bunch scallion and chives. Also, substitute habaneros for jalapenos. Its only hotter if u keep the flesh in, dont be a baby.
Friendly reminder that OP's food tastes better.
>The meta of smash-burgers
Theres plenty on YT and others. Look them up. What they dont tell you:
1. No such thing as too thick
2. The thicker the burger, the thicker the onions
3. Fancy buns
1. Most guides say 3-4 oz patties.
Horseshit. When ur making a smashburger, its about the crust on the patty. Make the patty as thick as you want, as long as its cooked fully. On one side, nothing changes. On the other side, thickness of patty/onions is crucial.
2. Recipe smashburgers tend to be 1/4"-1/2". Fuck off with that shit.
Smash-burgers can be almost any size, but I advise against >8oz/patty. Beyond that, it becomes less anageable.
The thicker the patty, the longer it takes to brown.
This is WHY the thicker the patty, the thickrr the onion.
You want your onions thic ENOUGH that your onions are semi carmelized AS the browning on your patty is finishing. There may be funky trchniques, but my solution is thickrr onions.
3. Oh come on
Tonight's iteration. ~6oz 23/72 ground, ~3/4" finish, crusty outside and juicy inside
1 swiss, 1 pepperjack slices, plus the onions.
Oh, also the bacon, shallots, chives, thyme, rosemary, paprika, and of course the king of flavor: msg
Walmart ciabatta buns
Clarification: the bacon, shallots, etc were in a compound butter including bone marrow
It looks weird in context, but its delicious
Got about 20lbs of heirloom tomatoes for about $25. It pays to partner with ur local growers.
Took a few hours but cut, quarterrd, and cored, I got most of a tamale pot full.
Lets see how muh sauce game has developed
I should indicate the tomatoes were 'blemish' grade, requiring a paring knife and a couple hourse to prune he undesirable element.
But every recipe - metaphysical or not - requires some form of sacrifice; usually time/effort, but occasionally more Blood for the blood God!
Pic of boiling the matos
So with about 20lbs of tomatoes, Im looking at about 4-5 quarts of sauce, and about a gallon of tomato juice/stock, both of which are freezable.
1 quart is sufficient for 5 adults (trust me), amounting to the majority cost of such meals (excepting chicken parm, which is whats up for tonight).
25 for the box
5 for 2 lbs san marzanos
3 for fresh basil and oregano
33 total - check em
So for 33 I have the sauce fpr 5 meals, at $6.6/each, and noodles are cheap.
Plan your meals, anon. Dont turn over a new leaf and do it all the time, but start.
Pick a day of the week, or mark dates on your calendar. Not only is it comparatively cheap/comparable to purchased sauce, in this case, but the quality is vastly superior in both flavor and nutrition.
Do it. And speaking of
Meanwhile, more smas burgers for me and mine.
Funny thing, providing for a household; you dont GET to maintain false ideas and perceptions, because that leads to coNsequence for others, and no dutiful HoH will abide THAT.
Yes, Head of Household. Its a responsibility; you'll figure it out (hopefully) when you get there.
I hope your family appreciates you and the work you put in, friend.
Thank you. I have confidence and confirmation that they do, but it was nice to hear from (you). Unironically, and all kidding aside.
Garlic Brisket Point, cooked Confit with about 30 cloves of garlic. Total cook time, ~18 hours.
Very much NOT southern bbq, it was entirely an experiment. Has a mild but distinct garic flavor. 7/10
For tonight's cook, Im reinventing the breakfast smash burger. And it's all thanks to Guga from Gugafoods/sousvideeverythingwho has effectively cracked the code behind dorito powder. Heres the measurements, pastad
* Doritos Dust Recipe *
1 cup Cheddar Cheese https://amzn.to/3zWyhr5
1/4 cup White Cheddar https://amzn.to/3zXbSd2
1/4 cup Buttermilk Powder https://amzn.to/3pj1N5g
2 tbsp Nutritional Yeast https://amzn.to/3dspXro
1 tsp MSG
2 tsp Fine Sea Salt
2 tbsp Romano Cheese https://amzn.to/3C3TOAB
2 tsp Smoked Paprika
1 tbsp Onion Powder
Having made the mix I can say:
Yeah, thats pretty much it. Theres a delay to flavor because its a dry powder, but I have no doubt this is close enough to what it claims to be to pass, when hydrated/oiled and greased.
Egg Patty (2 egg) cooked with a dash of ponzu soy sauce
Dorito Hash Brown
Smoked ham lunchmeat x3
Sausage smash patty
Bun (ciabatta roll, both toasted)
Alright, so the 13-layer breakfast sandwich didnt work right, it still needs some quantity tweaking. But I learned alot, so tonight was the x layer breakfast sandwich.
Ghost pepper mayo
2x smoked ham slices
Doroto cheese dust
Shredded hashbrown patty
Having said, I made a roast yesterday, and some best sammiches today. Idk about the rest, but I made mine spicy. Holy fuck, there is no chance I can eat this in one sitting. Its not a question of hunger, its a question of spice and flavor. Like, one literally needs to take a break between bites. Its phenomenal. To all who are reading, I would feed you this sammich. Its unironically life-changing (minimally, but still).
Not the doggo I was intending to reference, but I'll leave it.
Gimme a minute to properly reference.
But srsly, this sandwich is the best. Its so many levels. Each bite requires a moment to process and decompress. Its literally too much. My lads, I am wont to make this sandwich for (you). Arguments and dispositions aside, please let me make this for you. Its... unreal.
Beef and old man cattle rancher.
Could swear I see a face in it
Damn! You're right.
Whose great granddad on facebook did you get this from?
C'mon, don't be mean and eat healthy.
>>6110>If someone suggested bottling tap water they would have been a laughing stock.
Well Achktually->Be Grand Pappy Anon>Younger Grand Pappy Anon>Not that young whippersnapper.>Be Anon>You got yourself a family and a place to live.>You need some dough because a family gots to eat, drink and everything else.>Having experienced life most people are fucking retards.>Just the average sucker doing dumb things who have to repeat classes at the school of hardknocks.>Lot of 'em have more money than they know what to do with.>They want somethin' opulent but affordable.>You got just the taste they want.>A bottle of imported (from the water company) mineral enriched (the water has stuff in it and that's good enough) right from spring of life (you need water to live) by tapping into the water aquafier (water company gets some of it from there) packaged for your impeccable taste. >Fill up bottles>Slap a thicc label on 'em>Tell the story>Have 'em give it a try>They can taste the refreshing qualities of this product.>They demand to buy it.>Have necessities on the table for the family.
For you I'll show the secret recipe which garnered enough capital so you can enjoy at home.
Step one live somewhere where the water isn't complete shit.
Step two turn on the faucet
Step three enjoy, but remember fifties water was just built different back in the day.
That looks awesome. How do you build these? I have tins of beans stored. Not many yet.
>>6116>Step three enjoy, but remember fifties water was just built different back in the day.>water
Yup, in the 50s no anticonceptives or cocaine in the water for sure. I don't know about flouride.
Paver style Sandwich with Pickled jalapenos fried egg, shredded cheddar cheese, mayo, and sriracha. Bread was soaked in melted clarified butter on both sides before assembling and frying so as to form a hard seal of the bread, as flat and smooth as a paving stone, hence he name "Paver"
>>6140>Pickled jalapenos fried egg, shredded cheddar cheese, mayo, and sriracha
Too complicated and exotic. What about home fries instead?
Looks excellent Anon!
Baking Chicken is a classic, it's generally straight foward different ways to expand the flavor profile and down right simple.
>If you have the time soak the meat the night before hand in buttermilk (lemon and milk if need be) it increases tenderness and moistness. Also you can season this marinade, but you'll still need to add flavor in the oven as well.
Recommended choice of meat.
Thighs are resistant to drying out and have a great flavor. With or without the skin and bones. Ehatever you have works.
Grab a baking tray place the meat on it.
Season as desired.
Bake at 350 until done. I think it's roughly an hour or forty five minutes or something. 40 to 50 minutes.
Also vegetables go great with enough space for them.
Seasonings to try.
Hot sauce, yes baking the chicken and hot sause keeps it tender and moist. Also flavorful.
Salt and pepper. A simple staple.
Lemon on top.
Cheese of choice. Stuff with ham and cheese (cordon blue).
A mix of spices.
Whatever sauces you enjoy.
The left over fats can be used to pan fry things or added to soups for another meal later on. It has the chicken flavor along with what is put on it.
Nice recipe. >The left over fats can be used to pan fry things or added to soups for another meal later on.
Just so other anons who are less experienced know; never mix oils used for plants with those used for meats. You'll get sick.
What do you mean exactly?
I know that the oil used after frying onions is very acid, and will ruin the flavor of any food fried by it, so it must be disposed immediately. Other vegetables I don't know.
When I first learned to cook, I was told to never fry vegetables in oil that had previously been used for meats because it'll ruin the taste and possible give you dysentery.
It's fine to cook meats in oil previously used for veggies, though. At least that's how I was taught and I fry a lot of chicken and fish.
Who doesn't want bacon flavored broccoli?
I want my broccoli to taste like broccoli, anon. If that's weird, then I'll put down my pony waifu daki for a day and try sharing my spicy chicken tendie recipes sometime.
2 slices bread
3 tbs ghee (clarified Butter)
5 pickled jalapenos
1/2 cup shredded cheese
1/2 cup shredded onion
2 tbs mayonaise
2 2bs sriracha
Start by melting the ghee in a saucepan at low heat, once liquid soak the bread in it on both sides until surface is slick.
then put the bread on a plate and begin assembling in this order: mayo mixed with sriracha, shredded cheese, onion, jalapenos. Then fry up the egg in the
ghee, by tilting the pan so the liquid runs into the lowest point, cracking the egg almost direstly into the pooled liquid ghee and then covering it with a
pot lid. cook for 45 seconds, then add the fried egg to the sandwich, top with the other slice of bread, and compact it with your hands. Then addi t to the
saucepan and fry it! While frying the sandwich, compress it with something HEAVY with a FLAT bottom like a big jar filled with food or water.... Anything
works as long as it is heavy and flat and clean. This speeds the cooking time and results in the Paver's trademark flat, smooth sealed in shell appearance.
When cheese is melted and the sandwich pressed nearly absolutely flat, it is ready to serve.
Picked up a rescue pupper a few days ago, and so begins a new chapter in culinary development:
Cooking healthy meals for doggos!
Yesterday's recipe, Velvet Steak.https://youtu.be/SHcbggp_8bs
For doggo safety, soy sauce was replaced with Bragg's liquid aminos, rice wine was swapped with Apple cider vinegar (also Bragg's), and I added about a teaspoon of tumeric, cinnamon, and powdered ginger, to the marinade (all rly good for doggos).
Additionally, I used cubed steaks instead of sirloin, for ease of dicing and chewing.
She fookin loved it.
2 large egg whites
2 tablespoons cornstarch
rice wine (sake)
Apple cider vinegar
It was a little bland (it was my dinner too) cuz doggos are more sensitive to excess spices, even beneficial ones. What I'll do next time is add the tumeric, cinammon, and ginger to some brown rice and leave the velvet marinade per the recipe.
Adding the beneficials to the compound butter may also be an option, since the recipe calls for a korean chili compounds butter (no no for doggo).
Sidenote: With both rescue puppers and kitties, male caregivers can use their chin stubble to simulate the licking sensation of a momma animal, which is incredibly soothing, calming, and aids in the animal bonding.
Thanksgiving supper. The only thing I didn't prepare myself is the croissant. The dessert is bread pudding with bourbon icing. https://www.food.com/recipe/bread-pudding-with-bourbon-sauce-46353
Steak looks goodddd anon, yum
Fucked up making my cheese curds.
How do you fags make your cheese?
>Tainted industrial food
Nothing better than to make your own meal with natural stuff.
The food pyramid, to think about it.
I hate niggers. What is the best all in one multivitamin supplement for an exercising adult male in his late 20s?
>>6379>all in one multivitamin supplement
Not artificial kiked supplements, but the real thing.
Think about it, never has been a generation so sick and riddled with illnesses than the current one.
>>6381>Think about it, never has been a generation so sick and riddled with illnesses than the current one.
The middle ages.
Monarchy, the worst system of government besides Jewocracy(then again a Monarch can be Jewed), kept people starving and illiterate. Education was exclusively for the upper classes (those who help the King keep power, like regional lords and powerful families) and their servant class(blacksmiths and the like).
>>6382>The middle ages
It could be some sanitary problem because of lack of tap water, but not because of food.
I used to make deviled eggs all the time, it's great food to have with company but sadly eggs have rocketed in price. I had no idea, however, that the recipe of deviled eggs was so old.https://www.lavenderandlovage.com/2014/06/the-international-medieval-congress-university-of-leeds-medieval-stuffed-eggs-recipe.html
>>6452>I had no idea
I do. 7 bucks a dozen is madness.
See:>Top US egg farm destroyed in massive fire, supermarkets were already suffering shortageshttps://www.zerohedge.com/commodities/massive-fire-destroys-commercial-egg-farm-belonging-top-us-supplier
Add to that the multiple arsons involving the flood supply in the last months, the culling of million of chickens because the government said that were infected with a virus and now the still alive chickens are almost not producing eggs, the farmers suspect that something in the medicines prescribed by the bureaucracy has something to do with it.
I'm not saying sabotage, but it is sabotage.
I was browsing it a bit. I'm impressed, the recipes are mostly simple and mention important details at the time of cooking. Very important that.
Have either of you thought about raising your own chickens? A couple hens and a rooster will provide you with all the eggs you need. Feed is cheap enough, houses are easy to build, and you can sometimes find chickens for sale at stores like Tractor Supply and such.
Not to mention that chicken shit makes for great manure that could be used to bolster your garden, assuming you have one.
I meant fertilizer, not *manure.
I'm stuck in a jew city, but I really wish to get some bits and settle far from it.
I want to raise chickens so I can live off the chickens and raise food in a polytunnel or greenhouse. No more jew money. I won't have to touch another coin. Only food and nature and fucking my wife in a log cabin until she makes ten kids or more. I would give up technology to see this happen. I would not mind living in a log cabin and chopping firewood to keep the house warm. I could shoot guns and drive a tractor and fuck my wife. That's the life. No faggot tv. No faggot internet. No faggot country with nigger taxes. Only my massive family. I would make my wife proud. And my kids too.
That's the plan but it's much easier if you have a wife to help. I live near a lot of hawks so the pen needs a roof and screen, and there may be other wild animals which would necessitate a dog to keep watch. But if I get a dog I don't want to neglect it by leaving it alone all day while at work.
Has anyone tried cooking beef heart or liver? I want to try out these recipes because my local market sells these for much cheaper than cuts of regular meat.
Food availability. To think about it.
I'm hungry and I want this.
Well crispy please.
>nail large chicken cages to garden wall with little sunlight
>nail wooden troughs full of soil and plants to wall with a lot of sunlight
>chickens get space to roam freely while safe from predators
>drop worms into top of chicken cage
>chicken shit fertilizes garden
>chicken eggs feed man
>never have to worry about anything on the ground touching chickens
post ur chikun setup so I can critique it
where do I put chickun cage
Alright guys you can upgrade steaks (any meat) from harder to more tender.
Marinate in buttermilk either powdered or liquid before cooking or after cooking.
It just works.
Better than restaurants' steaks.
A reference videohttps://www.youtube.com/watch?v=Q3yiVgzmnnI
I tried after cooking and it turned out more tender. Marinated for roughly a week (about six days) in a very cold refrigerator.
>>6752>Better than restaurants' steaks.
put chicken roost between berries and taters. chikins will poop on taters; free fertilizer.
I like the fake cheese
That's the infamous American Cheese. The Swiss one still melts tough.
Swiss is better, but sometimes the perfect thing a burg needs is the classic american cheese
What are the actual benefits of drinking raw milk? I know it can be an immuno booster by effectively training your body against infection, but is there anything else? I've had it before, although personally don't see the value in regularly consuming a commodity that's a bit of a chore to find and doesn't keep long.
I'm not a big milk-drinker in the first place though.
Pardon, what I meant to ask was what are the benefits of cooking
with raw milk?
Homemade butter is great. Better than store bought but doesn't last as long. Because you eat it before that point.
So start with heavy whipping cream.
And start beating the fuck out of it.
While abusing the proto-butter make sure air is added.
Eventually after enough whipping and beating it'll be whipped creamed. A light airy delicacy with multiple uses. Moral has improved.
As you might suspect that's not butter.
So we'll have to continue until moral improves again.
That means continue till the liquid drops out.
That's called fresh buttermilk. Use it in baking or just drink from the bowl. It's not sour.
One might think we're done, technically butter is made.
However it's not at the best it can be.
As you might expect squeezing and crushing is required to get every last bit of butter and buttermilk seperated.
The more you seperate the better butter it is.
After no more can be extracted you have some tasty butter.
Keep in mind this butter has milk solids, that means it'll go rancid, those milk solids give that superior flavor and body fullness.
You could use machines, but for the full experience using a wisk then moving up to more advanced methods yields a deeper satisfaction.
As the intimacy fades for professionalism and self satisfaction.
Getting all the buttermilk out of it is a task and a half. When you taste test you'll taste the difference a through job does.
If you have a butter churn, nice. Feel the satisfaction of forefathers and foremothers giving you strength to make delicious food.
>>6910>Pardon, what I meant to ask was what are the benefits of cooking with raw milk?
Benefits and recipes. Let's find out.>What’s the Big Deal with Raw Milk? The Truth Behind the Phenomenonhttps://livesimply.me/2013/06/14/whats-the-big-deal-with-raw-milk/>Raw Milk from Farm To Consumer Legal Defense Fundhttps://www.farmtoconsumer.org/raw-milk.html>Got Raw Milk? Questions to Ask Your Farmer from Nourishing Joyhttps://nourishingjoy.com/got-raw-milk-questions-to-ask-your-farmer/>5 Reasons Why We Drink Raw Milk from Nourishing Joyhttps://nourishingjoy.com/5-reasons-we-drink-our-milk-raw/>Raw Milk & The Raw Truth from Cultured Palatehttps://myculturedpalate.com/2012/10/08/the-raw-truth-about-milk/>From Barn to Fridge: 6 Tips for Safely Handling Raw Milk from The Prairie Homesteadhttps://www.theprairiehomestead.com/2013/05/from-barn-to-fridge-6-tips-for-safely-handling-raw-milk.html
-----Raw Milk Recipes From Reformation Acres - (A lot of them)https://www.reformationacres.com/essential-guide-to-raw-milk/
Classic american cheese is not fake cheese>>6911
You make it sound easy, I should try that some time>>6912
>>6913>Classic american cheese is not fake cheese
Classic is the keyword here. The current industrial American Cheese is the hallmark of the real FAKE cheese.
So, rereading some old stuff and I realized how to corner the market on all foodstuffs. (In the USA.) It's already inplace, but limited to junk.
Use iodine as an additional preservative.
People crave iodine, the switch from iodized bread to Only iodized salt means people crave salt even more.
As helping communities and yourself is a good long term goal as is making them healthier via tastier alternatives. It seems to me that there is a deliberate secretive open market to corner the starving masses.
They're hungery for iodine and have no clue.
The question is, which food stuff to expand into to corner the market.
At home application is straight foward, add more iodine to the diet via any foods.
For consumers hedging bets with proper nutrition is going to be a task. However as selenium factors into how effective iodine is it makes sense to choose foods that also contain those nutrients.
Such as dishes with rice.
But having a 'brand' that people crave is perhaps also an interesting factor to consider.
In fact someone could also get into the 'energy' drink market using the same additions of iodine. Boosted stable energy throughout the day.
Now there's two things that would be the response
>Oy Vey Shut It Down!
However, on any level of business it can be added. From the home use to kid owned street corner box, to local businesses and restaurants to the national and international level.
The best thing is a more healthy populous is a less dumb one.
Not by much, but by bringing awareness by demanded craving the hold on the world snaps.
When people could have been feeling so much better from the start and less unnecessarily medicated for pennies. Well knowing the taste of freedom is a bit different than only knowing from a scholarly stand point.
From all sauces to drinks to soup to breads to meals to meats to a lone table condiment there is opportunity in all forms.
When someome sees the potential to cash in and it helps make people better equipped there's going to be a health blip.
Because any fast food or frozen food or drink or anybody could be making massive cash if nobody else takes the plunge.
But if someone does, they'll race to upstage to get their cut of the pie.
In doing so everybody wins because everybody feeling a tiny bit better makes huge swings in geopolitics.
You could possibly also enrich food with other vitamins and minerals.
Well now you have another secret ingredient to win that chili contest.
Let us consider honey and its miraculous properties.
>>88College Kid Chili-Mac
This is a little recipe I figured out when trying to make Chili Mac n cheese and do it cheaper than using canned chili.
No measurements listed, since I haven't made this often-enough to try to figure out proper measurements. You can wing this recipe very easily.
-- Tools --
Something to boil macaroni with
Something to fry stuff with
Something to stir up macaroni
-- Ingredients --
Macaroni (however much you need for a meal)
Cheese - whatever it is something that melts fairly easily
A Hot Dog (or whatever cheap meat you can find)
Chili powder (Red pepper powder & cumin)
Oil or butter or maragine - something you can fry stuff with
-- Cooking Instructions --
Boil water, add salt, mix salt.
Add macaroni, cook for the package's recommended time.
While macaroni is cooking, chop up onions, and fry them in your choice of oil.
while onions are frying, shred or otherwise prepare your cheese to make a sauce.
once the onions are starting to caramelize (get brown), fry your preferred meat in the onions as well.
Take meat and onions off the heat when they are done.
When the macaroni is done, take it off the heat, but save some of the macaroni water to melt the cheese in.
Add cheese to the macaroni water, add both back to the macaroni pot, and stir. Add more cheese or more water if you need it to be less or more runny.
Add fried meat and onions to the macaroni and cheese.
Add chili powder to the mac n cheese.
Mix that shit up.
-- Enjoy --
Here are some links for some budget recipes as well, if anons need to be /frugal/ on cooking.
Wolfe Pit Budget recipeshttps://yewtu.be/playlist?list=PLYRx9e6PeSoJ7Bjn24q_AMSiWzCqEH962
Life of Boris Budget Recipeshttps://yewtu.be/playlist?list=PLbS0HkS8Xsoq1j4kiZFLP9w1e3pQADR3g
I needed an idea for something to cook for dinner tonight and I think I will try this. Will post results.
Important to note that margarine tends to have a lot more troons fats.
This was bretty gud. For mine I used olive oil for frying and ground turkey for the meat and some kind of store-brand Mexican seasoning for the chili powder. Came out good and I was able to prep meals for the next couple of nights. Sauce came out a bit runny, I will probably use either less water or more cheese next time. Good recommendation, thanks anon.
>>7012>meat and pasta recipe>no oregano>no parsley>no garlic>suggests fucking hotdogs and pasta>absolute muttoid goyslop<-- Enjoy --
No, I don't think I will. This is a crime against pasta and good taste in general. Would rather shit through a screen, smear it on a tortilla and call it refried beans before eating this fetid amalgam of angloid vomit.
Being 'cheap' is no excuse; fucking parsely, oregano, and garlic aren't going to bankrupt you lazy niggers.
I wouldn't even feed that shit to a dog.
Sorry for pilling on you anon but a bit of common sense is due.
What is the thing with that bird? That meat tastes awful and its texture is an affront to the culinary arts. Nothing better than the universal and old known chicken.
Chili-Mac isn't pasta pasta. Not like most Italian cuisine, it's spaghetti western Tex-Mex.
And that's fine.
Texas Chili usually cheese as the finishing topping. The recipe reverses that, and strips everything to the bare minimum.
Maximizing what is there to have a similar flavor profile to Chili with Macaroni and Cheese.>>7012
Nice layout for the recipe. Good job.>>7017
Thanksgiving. Also many people enjoy or are indifferent to turkey meat, it's decent enough to work with.
I've got nothing against chicken or turkey, I usually use one or the other whenever I need meat for something. I will also sometimes slow-cook a pork or beef roast but that takes longer.>>7019>Chili-Mac isn't pasta pasta. Not like most Italian cuisine, it's spaghetti western Tex-Mex.>And that's fine.
This. It's basically just mac and cheese with some meat thrown in. We're not trying to win Iron Chef here, this is just a quick cheap meal that's easy to make.
It's a fine dish regardless anon. A bit of oregano and garlic does sound like a great addition tho. Thanks for sharing the recipe, it's great for beginners.
It's an experimental recipe designed more for a /frugal/ mindset for those who are tired of spending money, or can't afford to spend money. >>7019
pretty much nailed the idea of what chili mac is supposed to be.
The simplest method I know is to take canned chili you find at a grocery store (hormel or similar), cut up some full-block American cheese (velveeta or similar.) and melt the cheese in the chili in one pot while you're preparing the macaroni in the other. Once both are done, mix the two together and serve.
But yeah, I'm tired of feeling guilty for spending money, I saw some youtubers doing frugal recipes, and figured "use what I got, and what's cheap" to experiment with making inexpensive versions of savory meals.
On the relative usefulness of recipes.
Can you smell the butter of the ultimate croissant?
What's a good electric pot that has full-range control of temperature? I like crock pots (slow cookers), and using them, but I'm wondering if there's one like that goes high-enough where you can saute or brown meats right in the pot before slow-cooking the rest of the meal?
I have a power quick pot (instant pot clone) from years ago that works alright now, but my biggest problem I have with it is that it has problems with temperature control. First temperature problem is that it's all presets and no custom setting (that's not for pressure cooking, I prefer slow-cooking). Second temperature problem, is that in larger-meals, the pot NEVER gets to temperatures below boiling. If it's boiling or above, it'll reach it, but below it, it undershoots.
I've briefly-entertained using the pressure settings more, but most of the features multicooker-pressure advertises for are redundant, or I can supplant for larger quantities using the stove/oven.
So, is there an electric pot that sear as well as slow-cook? I've literally tried five different websites to search for something like this, and got bogged down in dogshit content-farming every single time.
I wish some anon with a big oven would try to match those pastries.
Swim googles are a good idea in the kitchen.
Not sure how true it is, but seam to remember some say as long as you don't cut the "stem" (roots) of the onion when you cut you don't get as much tear inducing "fumes".
Spritz it with a mist of water. The released chemicals bond to the water. You could soak it, however it won't be in the onion and instead in the water.
That's what I've been doing, cutting the onions under the faucet's running water.
getting ready to cook a lot of stuff, what I'm most interested in is the pumpkin pie I'm making from scratch.
Cooked the pumpkin last night and got the crust dough made, just gotta finish slapping it together now
not pictured: ham
everything was so good, holy cow everything was good.
Happy Thanksgiving everybody!
Happy Thanksgiving everyponer!
Happy thanksgiving everypony! /)
anyone else think it's hot that they're making her watch?
I wish to have one of those old fancy stoves.
I love fluttershy with all my heart and couldn't stand her getting tortured but this really is so hot
Flutters is not impressed.