No.144222
Feeling like this more of a /spg/ thread then a /qa/ thread...
But what do I know.
No.144223
>>144222Fuck, hit enter too fast;
Anyways I made a spam and cheese sandwich, grilled cheese with spam actually if you wanna split hairs.
No.144226
>>144222>>144223Well feel free to move or delete if it's inappropriate.
I do like spam, but I almost never buy it because it's as expensive or more expensive than real meat.
No.144228
>>144226Oh no I'm not a mod, I'm just being a fag lol.
Where are you at, spam is cheap here.
No.144234
>>144228Belgium. Spam is 20 yuro/kg here (apparently but more expensive in stores). That 800g pork roast cost me around 10 at my local butcher.
No.144235
>>144222It fits, we even have an older food thread
>>95721 No.144263
>>144221Hamburgers.
For whatever reason, bloggers have always used /qa/ even though these questions aren't really in line with the descriptions we always give of what the board is for. The problems of taking your name from a historical legacy rather than a description of its current state.
No.144268
>>144221i'm participating in lent so i'm pretty limited on what i can eat. last night i made a tomato pasta dish with pan-cooked shrimp and diced black olives. very tasty and high in protein if you use chickpea noodles.
No.144272
I eat bagels with cheese every day
No.144376
>>144304look at these fucking peppers!
They're yuge
No.144412
Used a youtube guide that suggested flavacol and popcorn cocunut oil in a pan with popcorn kernels to make the perfect movie theater popcorn, and it wasn't wrong
that was the best popcorn i've made
No.144436
>>144413If those paprikas are on a test I'm failing it.
No.152304
>>152302Ah, I thought it was something else at first glance but turns out I was wrong. Chicken soup sounds good when I'm feeling a bit under the weather like now.
No.152306
>>152304It's a classic Greek chicken soup. You add the lemoned eggs afterwards. (traditionally with rice but I use kritharaki pasta)
No.152335
I'm impressed at the size of japanese katsu curry rice I just ate from the vendor next to my house.
I thought it's gonna typical restaurant size which is like $20 for half a bowl but damn, this is twice that size + thick and creamy curry, all for $18.
I need to lay down after finishing that.
No.152346
I have to drop 25lb or so odd.
I want to find something that's very nutritious but lower on calories so I can only eat two meals, 1300CAL per day
No.152357
>>152302That looks pretty good, I think I will try making that one day. By the way what is that orange stuff? An egg yolk?
No.152361
>>152357Just a carrot used in the cooking of the chicken. Also added some onions from the broth. While the soup and pasta/rice is cooked apart, the eggs are beaten and you add 1-2 lemons, then warm the beaten eggs bit by bit with the broth from the cooked soup so it doesn't coagulate and then add it. I also added celeri in juilienne, but probably a bad choice since celeri has an acidic taste and the soup already is acidic. Next time I think peas might be a good idea. Maybe even potatoes.
No.152593
Cold food. Joys of that blackout in the news
No.152772
>>152771But how does it taste?
No.152775
>>152771should've just followed the guide
>>151989 No.152813
>>152771Once happened to me mid-way through baking a dozen crepes. Always smell your oil and butter before use and keep them in a dark cool place.
No.152949
>>152940I saw a trick on Tastemade Japan a long time ago but cannot find the video now. It was for mandarins, but from you place them in boiling water, followed by a into an ice bath, then the pith will more or less fall off.
No.153584
Nvm. Salty enough
No.153590
I eat one frozen pepperoni pizza per day and that's my entire diet already. My freezer is just big enough for me to only have to go out shopping once a week, I don't have to waste a lot of time on food preperations and it's relatively inexpensive at around 10 bucks per week. I have also developed a little system that tells me exactly when I have to do the dishes, which is when the little drops of solidified grease on my plate become old enough to negatively affect the taste of the pizza.
No.153619
>>153590what about disposable plates?
No.153876
>>153875My rice cooker claims to have a setting for sticky rice, but I've never tried it. Should I be worried?
No.153942
Made another big batch of granola to snack on for the next few weeks.
Oats, honey, maple syrup, pecans, walnuts, pumpkin seeds, raisins, dried cranberries, dried peaches, dried cherries, and now with the addition of hemp, flax and chia seeds. The last three came in a bag together so that might be something I start keeping in stock, just a bunch of tiny health seeds to add to stuff.
No.153958
>>153942Granola mix is good. I like to use oats and raisins for cereal, and with milk it turns all chewy. The jaw workout is phenomenal.
>hemp, flax, and chia seedsI've never had them, how are they?
No.153979
>>153966would you like to become my wife
No.154072
Glad to see my thread alive. I'll post something tomorrow.
>>153583That sounds great. I should make crab some time.
No.154090
>>153966This is probably one of the worst steaks I have ever seen.
Congratulations on your unique culinary accomplishments.
No.154199
>>154198Wá lá!
Rockfish suchi. I'm no artist but it tastes good.
No.154200
>>154195O_O
Looks impressive!
No.154201
>>154195>>154196>>154198>>154199I enjoyed this adventure. Makes me want to open a PO box and try to become the thread's resident food tester. The business model would be that I get free Kissu chef food in turn for providing the entertaining content of potentially getting food poisoned and updating my health status.
No.154525
Imagine my shock knowing that Nuttella is healthier than jam...
No.154526
>>154525Doubtful. Jam is just sugar water and fruit while Nutella is full of oil.
No.154527
>>154526but the nuts actually have iron and things in them unlike the jam which loses all it's nutrients in the process. Maybe there's some of the micronutrients thought like antioxidants..
No.155040
>>155038My sister in law makes sourdough bread quite often and it's amazing. Also the thing is that she just has her starter which she takes care of and feeds every so often with water and bread flour and that's all you need to keep it alive and growing to continuously spit out more and more bread. So if you want to go making bread then you should probably look into cultivating a sourdough starter first, the process can take a little while but supposedly once you have it it's pretty tough to lose it unless you don't take care of and neglect it.
No.155041
>>155038I did it for a while at the end of the PAN(パン)demic
I tended to not create enough quantity to last until expiring, because creating the same quantity of bread as you get in the store requires a lot of flour.
I think I made it like every 2 weeks I guess.
No.155322
File:d3.jpg (1.69 MB,4000x3000)
This time, it's mackerel sashimi. 8/10, very fatty and fresh tasting. Pretty cheap. Also relatively easy to filet.
>>155038Making bread is one of those things that while great, I just can't take the time for any more. But if I'm in an emergency I'd sometimes make unleavened fried bread.
No.155324
>>154798I'd eat that butt if you catch my drift
No.155326
>>155325How many fingers do you need to eat a slice of pizza you stupid robot
No.155333
>>155325I like the shoe-less heels.
No.155334
Feeling sickly so I soft boiled some eggs and then ate them chopped up in a bowl with some salt, pepper, and cilantro
No.155343
>>155322I've never prepared raw fish before. Other than being careful of where you're buying from, how do you avoid things like parasites in the fish?
No.155356
>>155343That mostly, and check the color of the skin, the flesh, and the gills. Probably best to buy with the head if you want to be thorough.
If there's something wrong with the fish, probably best to not eat it.
That said, it's pretty low risk. Especially compared to meats, in which case the risk is still very low if you get good meat.
Parasites from fish aren't a big problems for humans, although freshwater fish have a higher risk (which are for cooking up anyway). In other words, it's a very small worry. You'd be more likely to get sick from rotten fish than get sick from a parasite.
No.155974
>>155972technically, yeah, but i was trying to follow a chashu recipe. pork belly is not typically sold here either unless you're in an oriental supermarket. the recipe is pretty simple either way, as you essentially just chuck the meat into the pot and let it simmer for however long, and then afterwards you have something you can slice up for instant noodles, eat with rice, or whatever else. i've been cooking a lot of japanese recipies lately because it's quite easy.
No.157530
>>144221I don't digest fructose so I can't eat fruits, vegetables, sweets, candy, juice, sweetened soda drink, and almost all sauces and seasonings known to mankind (as they are made for example from onions and tomatoes).
My only fate in life is to eat unseasoned meat and konjac noodles. On a good day I may eat some cheese and eggs too.
Vegans hate me. And I hate them, and all the people who shill fruits and vegetables as healthy food this shit literally gave me brain damage.
No.157556
>>157530You should consider taking ivermectin or some other kind of deworming medicine. I thought I was lactose intolerant for most of my life since about age 8-10. Turns out I just had worms and no doctor I saw thought to test for them because
>we don't have worms in the first worldWhich is bullshit. There are worm eggs everywhere because people don't wash their hands after taking a dump and they have cats/dogs which lick their butts all of the time then lick their fur. Which you pet/touch. Dogs in particular are really bad with wanting to kiss you on the mouth.
Worm eggs are everywhere and in civilized countries that aren't the modern west people are smart enough to deworm themselves twice yearly. They make chocolates for this purpose and everything in kangaroo land.
If you don't have worms what's the harm in trying? It's literally 2-3 small pills once and then again two weeks later. If your symptoms improve after taking then you'll know. Although, you'll probably see poo shaped worms in your poop a few days after the first dose if you're paying attention like I was. You take it again in two weeks because more of them hatch. You take it twice yearly because it's impossible to avoid consuming worm eggs no matter where you live and how proactive you are about washing your hands. They've evolved to be a constant problem and they want to live in you and enjoy the free food and board.
I suspect most "allergies" to food are simply people with untreated worm infestations. I am serious anon doctors are not trained to look for them in the west and even when they try the tests for it (poo smear to look for eggs) is not very effective in the first place. There is absolutely no harm in taking something like ivermectin twice a year provided you're taking the proper does. If you tell me how many pounds/kg you weigh I can give you the dose you should take since it's based upon body weight. It's kind of impossible to overdose on it as well because it's one of the safest medicines we've ever developed.
The story on how it was found is really cool too. Japanese guy just stumbled upon it on a golf course in Tokyo and despite digging all over the world they've never found it in the wild again in any other sample. It's a gift from kami.
I take it twice a year myself now. Once in the spring and again in the late fall. I went from being unable to eat ice cream to being able to consume entire tubs of it everyday if I want. I was so happy I could eat it again that I was eating two tubs a week there for awhile. But now I've restricted myself and only buy it once a month. Otherwise I'd become as fat as my house. I can enjoy milkshakes now too instead of having to make sure I am within range of my bathroom 15 minutes after drinking one and having horrible pains and gas.
The only reason I figured out I had worms is because one happened to die and come out of my butt hole. I got lucky and it was hanging halfway out and I found it while I was in the shower. Despite bagging it up and showing a doctor he still claimed I was crazy for thinking I had worms. Even though a simple google search matched it to the most common type of worms out there that infest humans.
I had roundworms called Ascariasis. In addition to making it so I was unable to properly digest a lot of types of food it was causing me to have horrible morning coughing. Since they migrate to the lungs as part of their life cycle. They want to be coughed back up then swallowed once they reach breeding age. Within 1 day of taking ivermectin the first time my coughing symptoms went away and have never returned. In 2 days I started passing the dead ones out and my beer belly vanished. Within a few more days I'd passed tons of them out and I felt better than I had in years. I can not consume all the types of foods that used to bother me for years and I no longer ping-pong between constipation and having watery stool.
I had a friend that was told by multiple doctors that they couldn't consume gluten due to an "allergy" and had been on a very restricted diet for 20+ years. She took the chance of taking ivermectin because she was willing to do anything to have a normal diet again and avoid the daily pain+taking all those pills she was on for the gluten intolerance+IBS. She too finally got well and can now eat most anything she wants within reason. She's very happy to be able to enjoy pizza from her favorite local restaurant again along with being able to eat anything she wants at local gatherings.
No.157557
>>157556>Worm eggs are everywhere and in civilized countries that aren't the modern west people are smart enough to deworm themselves twice yearly. They make chocolates for this purpose and everything in kangaroo land.Oh I had those threadworms and ate the special choccy to kill them, took the whole bar before they went. I kinda liked the tickling, edge-of-imperceptibili
ty feeling of a single worm moving around...
No.157558
>>157556Please note I'm not one of these people that think Ivermectin is a cure all. This drug got a very bad rap over the last few years due to the media and idiots on the internet promoting it for anything and everything. It was very frustrating attempting to search the web for information about it when I tried last winter.
I chose it because in my country it was the only deworming medicine I could obtain OTC. I tried to get dewormer from a doctor and they flat out refused despite most of them being much safer than most of the other medicine they always attempt to give me free samples for. This experience really caused me to distrust the medical community in my country. Since I'd been attempting to combat my various "IBS"/"intolerance to certain foods" issues for years along with the other symptoms I was having like the coughing. I am pissed I had to resort to buying this stuff from farm supply store and breaking out calculator to convert the animal kind to a proper dose. Since I know the 3 small pills I needed should have only cost like $1 if I could have gotten a doctor to write the prescription.
It worked for me and I'm so grateful I have access to it at all. I bought a whole bunch because I plan on taking it twice a year for the rest of my life because I never want to be infested with worms again. It was horrible and I know I must have had them for at least 25+ years. I suspect I picked them up as a child playing in the dirt and with the animals. That or I got them from someone else that was infected at the public school I attended since I know a lot of them never washed their hands after going number 2.
>>157557I've wondered if I had those too because I would get the itchy butt for many years. My Dad sure as hell wasn't checking for them and Mom was long gone. I know that most children get them now that I've researched worm infestations in humans more thoroughly.
I'm not sure if ivermectin kills threadworms too but my butt hasn't been itchy lately so they probably got killed off along with the roundworms. I do know the meds for threadworms don't work on roundworms. I don't think ivermectin works for common tapeworms either. But the ivermectin I bought is a combination medicine with the one that works for tapeworms. So I hit them with the double wammy.
I would have preferred buying the ivermectin only solution but it was sold out when I tried to buy it OTC. People in this area seem to be really enjoying the apple flavored paste I wanted to buy. I had to opt for the unflavored combo'd version. But after researching the other drug and doing some quick math to convert notches to milligrams and being very careful thanks to years of experience taking experimental drugs to get high that I ordered from China I worked out a safe dose. But honestly, I wasn't that worried about taking too much anyway considering both were pretty safe and the LD50 of both was so high. Whenever I get a chance I'm going to stock up on a better formulation with ivermectin only though. If I can ever catch the farm supply store at a time when they aren't sold out.
I think a lot of the old folks around here are using it for other conditions I won't name. Aside from cancer. Lots of people claiming it's good for that and I don't blame anyone for trying anything and everything to combat cancer. Since it's basically death sentence. Plus a lot of the locals are really poor here. They can't afford to see a doctor so they have to be their own. Huge difference between paying $150+ for an appointment where the guy refuses to do anything vs. $20 at the farm supply store where you can get treatment no questions asked. Know a lot of people that get their antibiotics from the fish tank supply store too. Since it's the same medicine only at a much reduced price.
But yeah sorry about posting about this in the food thread. I just saw you were suffering and wanted to try an help. I've 'cured' a lot of my friends that had long term food allergies with this advice. The doctors seem clueless or actively malicious when it comes to this subject. I guess there is no profit in curing a simple worm infestation with one of the cheapest and safest medicines known to man.
No.157973
>>157966would you like to become my wife
No.157974
>>157969I used like an entire tub of lard and multiple bottles of canola oil for this travesty. It really isn't worth it compared to just going out to eat at a place that can make it infinitely better. Though I got no idea how they do it.
>>157973But I can't cook...
No.157976
>>157974>Though I got no idea how they do it.they reuse the oil
you're meant to keep it in there and i guess maintain it by skimming out the nasty burnt crud
it's a long-term investment
No.158272
>>157966Sounds like you need to cook them longer, but on lower temperature. Also, tendies are better than drumsticks.
No.158280
I am living with two of my sisters now and because they work and I don't I end up cooking tea all the time.
I made Pizza from scratch for the first time tonight but I had not used their oven before and I accidentally used the grill setting so the top pizza got burnt. But the second one turned out alright and the dough in both cases worked and was fine. So next time it should all go fine.
I'm running out of things to cook though, my repertoire isn't very big, hence why I made Pizza for the first time. I'll try making Lasagne and also Cannelloni at some point but I don't know if I will do that tomorrow. Probably not. I'll have to think of something else to make. Being a house wife is tough.
No.158282
>>158280>I made Pizza from scratch for the first time tonight but I had not used their oven before and I accidentally used the grill setting so the top pizza got burnt.would you like to become my wife
No.158283
>>158280Making a pizza from scratch seems pretty advanced to me. Does that mean you made your own dough, or was it one of those partially cooked things where it's already formed in the shape?
I want to learn to make pizza one day, but it's quite intimidating to make the sauces and find the right cheese I like and of course the dough...
No.158286
>>158280Did you toss the dough like a proper pizza chef?
No.158288
>>158283Yes I made the dough. It wasn't as hard as I thought it would be even with my mum's bad instructions(she doesn't use measurements at all to make dough).
I just used normal cheese and tomato paste. I put basil on as well.
As for the toppings I had Spanish onion, ham and some chopped up chorizos.
>>158282If you are a cute girl.
>>158286No, the older sister tells me off whenever I make even a slight mess...
No.158289
I sorted out what I will cook for the next few nights. Pasta with cheese sauce and ham tonight, Currywurst and rice tommorow and Lasange on Saturday.
No.158291
>>158290I don't know how real curry wurst is made or tastes.
I use a tin of tomato soup as a base. It works quite well.
No.158450
making microwave lasagna
No.158451
>>157556I've been deworming myself regularly for years, in addition to running tests for various intolerances and even doing colonoscopy. It's fructose intolerance. Nice advice tho, someone can probably use it. Somewhere.
No.158506
>>158451>It's fructose intolerance.That sounds...awful. Have you tried eating small portions of it and attempting to build up a tolerance? You probably couldn't survive in America now considering how much corn syrup has been put into everything. I know someone that can't eat fast food at all because the bread is filled with that stuff along with who knows what else.
I think a lot of people with intolerance to a lot of food simply has worms. Might have said as much before can't remember. I was really surprised that I was suddenly able to eat ice cream and drink milk again after I dewormed. Been struggling with that for years and it was awful. Lots of stuff has milk or milk by-products in it without saying so on the label. I was intolerant to the simple sugar that was in milk so I avoided it for years. Now I drink the stuff everyday. Trying to make up for all the milk I missed out on.
No.158507
Learning how to finally make my favorite dish soon: Chicken and Dumplings. Will take pictures of progress while I'm learning with the master over the next 3 days. Updates soon.
No.158509
>>158507As in chicken noodle soup + simple bread dough dumplings? Yeah, that stuff is amazing and I like making it, too. It's simple enough and full of goodness.
No.158511
>>158509Kind of. It's this:
https://en.wikipedia.org/wiki/Chicken_and_dumplingsTakes 2 days to make it because you have to cook the chicken in a pressure cooker. Then take the skin off and de-bone it. Then you take the stock produced by pressure cooking it and put it into a large pot. Then you make dumplings out of biscuit dough. Toss that into the chicken stock and add the chicken meat back in.
No.158512
>>158510I find a lot of stuff is better when you replace beef with something else. I bet venison would make good lasagna. It has worked well in every other beef dish I've used it in. Usually I'll mix venison with beef half and half though since venison is kind of lean so the added fat from the beef helps add flavor to it.
Lamb is really good. I should eat it more often. I also like goat. It's really tasty.
No.158514
>>158511Oh, yeah that's a lot of work. I just get the breasts already, uh, separated. I've been thinking of making some chicken stock from rotisserie chicken, but I'm not sure if it would be any good.
Pressure cooking is how I cook 70% of the time since it's so easy. The other 30% is air frying.
No.158517
The shops in my area sell Kangaroo, I want to try cooking with that at some point but I doubt my sisters would eat it. But I think it's fairly lean so I wo8uld have to do what
>>158512 mentioned.
No.158518
>>158514You should try combining the two. My Great Grandmother made fried chicken by pressure cooking it before breading and frying it. It was so good and the meat/skin fell right off the bone. Been trying to replicate it for years but she kept her breading recipe a secret. I have her cook book but all the instructions are things like:
>half a handful of xso getting the right amounts is frustrating
>>158517I haven't tried kangaroo but I bet it's good. Is it like gator where they only sell the tail meat?
If you don't want to add beef you can get beef tallow from most butchers. It's rendered fat. Go ahead and get a bunch of it if you buy some. It's the best thing to deep fry potatoes and everything else in. It's why McDonald's french fries tasted so good back in the day. I won't use anything else in my fryer now that I've used it. I try to stay away from rape seed and veggie oils now because I've heard they're really bad for you. But I mostly avoid them because they don't taste nearly as good a beef tallow and olive oil.
No.158519
>>158518I saw some Kangaroo fillets but the rest just said Kangaroo, there were kangaroos burgers, mince and kebabs and maybe steaks.
I don't really know what parts of Kangaroos people eat.
I never cook with vegetable oil, I always use olive oil.
No.158520
>>158517>>158518Oh and usually when I cook game meat or more exotic stuff I don't tell people what it is when I serve it to them. When I cook gator most of the time I tell people it's chicken and they are clueless. When I serve venison or rabbit meat (which I don't eat anymore) I tell them it's beef. Once they start going on about how good the meal is or give compliments I let them know what's really in it.
No.158521
>>158519I couldn't get a straight answer from a quick search but it looks like they use at least the thighs in addition to the tail. I imagine they use everything they can but I wonder how much meat you can get off the upper body. I bet it isn't that much per animal. A quick search says it's very lean so sounds like the same situation you have with rabbit and deer meat. So adding some beef and/or beef tallow is probably a good idea unless you plan on slow cooking it.
>I never use vegetable oilGood man. Been trying to talk some people I know how of using it for years. It produces some nasty free radicals and it's horrible for you. It also just tastes plain awful in my opinion.
No.159255
I finally got to try some Kangaroo, I have been cooking for my sisters most nights so it was difficult to find an opportunity. In the end I got some Kangaroo Burgers and just cooked my sister some beef ones.
It was quite lean, it 98% fat free, but you can get mince that lean I guess. Once I opened the packet it immediately smelt strange,
As for the taste, it wasn't bad. It was a lot like beef but just odd. The store sells Kangaroo Sausages, mince, steaks and fillets so I will try some more things with it but I don't know that I would buy the Kangaroo Burgers again. As I said, they are like beef hamburgers but just with an slight and indescribable odd taste to them, so there is no reason to not buy them but at the time there isn't a reason too buy them. Also they left an odd after taste in my mouth all night, even after my Cheesecake desert, not an overpowering or terrible aftertaste, just minor and odd.
I have been having trouble expanding my cooking repertoire in general though, I already made Lasagne and Pizza a second time because I ran out of ideas.
One of the issues I have is that I want to cook steak or fish but have trouble deciding on a good side to go with it, vegetables are just too boring and chips require deep frying. I might try mashed potato. I don't actually like it but I feel there could be potential to do something with it if I ass the right herbs and such to it.
No.159270
>>158520I'm still surprised every time at how gator really does taste like somewhat chewy chicken.
I feel like I would totally notice if someone told me venison was beef, but it has been over 16 years since I've last had venison, so...
No.159331
>>159270>chewy chicken.You might have let it cook just a bit too long. Gator goes chewy really easily if you fry it in oil for just a bit too long.
>venisonDepends on the dish. If it's served a lone as a burger or something sure. It's so lean most anyone can tell if you don't add beef tallow to it. But usually when I serve venison alone I do something like tenderloin in gravy slow cooked. So it's really easy to pass it off as a cut of beef. Since the gravy and everything else I've tossed in gives it flavor. It's super easy to hide all types of game meat into stews. We once made a 120 gallon stew with venison, squirrel, rabbit, lamb, stew beef and a bunch of other stuff in it (turtle as well I think). No one was any wiser. Few people got angry when we told them how much game meat was in it. But they weren't paying for the food and beer so who cares, right?
I really miss waking up at 4am to start a large stew that'll be served 14+ hours later. No way I could afford to cook one these days. Just buying the veggies would cost me several hundred dollars.
No.159490
Made a giant tub of spaghetti sauce so I can freeze a bunch of it.
Onions that haven't dried for weeks (
>>159062 ) are very juicy, or maybe milky is the better term. It's definitely more difficult to cut them since they're wet. I ended up cutting myself, but it was just a poke to the back of my thumb so very minor.
Onion juice inside a fresh cut feels great.
No.159497
>>159496You need to try putting a little bit of Maggi seasoning on the bread, that's my secret ingredient.
No.159523
>>159522How mean of you to eat all that in front of Alice without sharing. Magicians get hungry too you know.
No.160194
>>160186Behold! One of the 'busy mom' meals of my childhood.
Bacon, canned tomato soup and noodles.
Probably should have cooked the bacon more since I like it really crispy, but it was a learning experience.
No.160835
>>160819I can't have biscuits in the house because I will just gobble them up in an instant. Chocolate wafers,
especially Knoppers is like crack to me. Those Germans and their god-tier sweets...
No.161321
Cooked up some porkchops with just sea salt and a little bit of fig jam smeared on top after flipping them. I also got some nice organic sauerkraut and I'm surprised by how good it is. Sort of sweet, and far less acidic than the average commercial stuff. I bet a lot of people could actual be converted to liking it if they tried some that was like this.
No.161558
>>160835Maybe that's why they nerfed Knoppers to be super dusty..
>>161344I've never had Corinthians before, but they do look like they might taste the same.
No.161566
>>161321you should try chow-chow
No.161567
>>161557grilling stuff ain't that easy. If you don't watch it it burns. And bread doesn't really burn well
No.161570
had some of my Corinthians
No.161805
covered up with foil and baked some beef rib slices for just long enough in the oven that they got all soft and tender but not too long that they evaporated water and burned up
meanwhile made salad out of spinach, onion, tomato, carrot, and capers and even made dressing by combining olive oil with the vinegar the capers were in.... proud of my resourcefulness and it was a good meal
tomorrow and the day after I'm going to have leftovers of it and will also make fried potatos to go with it
No.161841
I treated myself. I bought some expensive (real!) ice cream which is so hard to come by now. Vanilla and Strawberry. Then I paid through the nose for real Coca-cola in 12oz glass bottles with real cane sugar and only 3 other things in it. Basically, what Coke was before the 80s. The real original formula and not that corn syrup+tons of other stuff crap.
Then I made a float/spider with the ice cream and coke. But instead of using one scoop of ice cream I used a cup and a half in a huge glass. Poured about 6oz of coke from the glass bottle after leaving it (and the glass I was pouring it in) in the freezer for a half hour. So everything was right on the verge of freezing.
Then I mixed well with a knife and after that I poured in another 3oz of Coca-cola to let it foam up a little. Then mixed well again.
It was so good. I'm addicted to these things. Which is why I don't make them very often anymore. Total sugar bomb but it tastes amazing. Love them more than milkshakes.
If getting real coke with sugar cane wasn't so expensive now I'm make them more often. I can't find 16oz glasses of it anymore either at the local stores that carry it. A 12oz glass of it is over $2 now. They stopped selling 6 packs of it too. Really need to see if I can buy at in bulk cheaper.
Highly recommended. My only issue is I can gulp them down in like 3-4 swigs. So they go really fast. At least I have about 2-3oz of coke left over after wards and the ice cream isn't too expensive.
Looking into making home made ice cream again too. I found an old ice cream maker last week still in its original box.
No.161842
>>161841*pokes you in the tum*
No.161843
>>161841you know the "mexican" coke isn't real coke either right? they are specifically made to be exported to the us, the ones that are made for mexico are already transitioned to core syrups
the only "real" coke i've ever had is the guatemala/honduras version i had in a mexican restaurant
No.161874
>>161873looks yum, nice cup too
No.162499
Burnt my sweetpotato. Just cook my shit up.
No.162825
I love making chicken broth but I always have too much unappetizing boiled chicken to put away afterwards
No.162827
my mum makes pierogis out of the chicken but I don't have a meat mincer and those are such a bother to clean anyway......
No.162830
>>162825make curry with it
No.162845
>>161557Bread gets grilled best after quick soaking in milk+eggs batter
No.163187
>>163184That looks yummy, but why is her hair so stained..?
No.163190
>>163187It was like that when I opened the box. I expected imperfections since it's a cheap prize figure but not a black splotch in such an obvious spot.
>looks yummyReally? Most foreigners think the dish looks and smells lovecraftian and I kind of agree. Tastes alright though. It's boiled lamb cabbage and potatoes seasoned with salt and pepper.
No.163193
>>163190I see now, the figure still looks nice aside from the odd tones here and there!
Where I'm from, stuffed cabbage rolls are popular as well, so there's a chance I might not even be a foreigner. I only know them in combination with beef though, they ARE really yummy.
No.164058
>>164057My mother uses those, but in my family we don't call them by those fancy names they are all just "macaroni" (even if actual macaronis are other ones). I actually don't like the taste of that kind of pasta, I don't like hard pasta. I like medium spaghetti the most, but sometimes you need to use other types of paste with different hardness, but most of the time I just cook spaghetti.
No.164059
>>164057wagon wheels
WAGON WHEELS
No.165203
>>165201Mmmh, I made noodles like 3 months ago when I asked my caretaker for something simple I could make to kind of train myself to cook. A few weeks later we got the ingredients for a potato salad, but I was always too lazy to make it and so I had to throw the potatas away. I need to work on being less lazy.
No.165205
>>165201Cooked an omelette and buttered pasta a few hours ago, with a simple large pieces onions-tomato-cucumber salad with some salt and vinegar. Ended up adding mushroom powder and cheese sauce for salad palatability
Being a NEET gives the time to cook without worrying about the time, but not the money to hoard different stuff to cook for more interesting dishes. Simple ingredient list VS simple cooking dilemma, except that usually after one follows the another anyway
When you live alone, the "secret" to a potentially better diet and cooking is to almost not buy anything you wouldn't have to cook
No.165209
>>165201I made curry doria yesterday using leftover pork curry. Wasn't that good to be honest, just normal Japanese curry with cheese on top.
>Once you stop doing it it's hard to start againYeah I know how it feels. After eating reheated leftovers multiple days in a row it can be hard to start cooking again.
No.165210
File:2e.png (1.18 MB,1413x720)
>>165201My pork pancake is currently rebelling
No.165242
>>165213Yes! It's really easy to make and quite good, I definitely recommend giving it a try.
No.165279
baking myself egg+fish fat sauce+rice+lentil batter granola crackers on a whim and out of necessity
I was going to add milk, but I actually had to add lentil instead. not very confident it won't be just crumble piles, it's not very flippable when it should be, and so I lowered the temp and added more time. the price for preferring to avoid cooking with any wheat (because of health, and wheat gives me bad food management and cooking technique habits)
No.165281
>>165279it was flippable enough thanks to demarcation attempts beforehand during the initial spreading
but the layer is really thick, and so, still moist. moist and flippable is hopeful, and nothing that can't be fixed by evening it out again with physical pressure, and more low temp long time baking (probably)
no photos because I have cooking dysmorphia
No.165343
I got some mushrooms and sour cream and tried making from-scratch stroganoff, for a change of pace. I'm not going to bother taking a picture since it looks like some kind of foulness on top of potatoes, but it tastes so good I had to stop myself from licking the pan clean.