No.95745
>>95738You can make a big batch of dough cut it up and and freeze it
No.95746
>>95745Yeah that way you can experiment and have fun with it and still have some dough to make regular pizza with
No.95747
>>95746A good thing to do is to put a few cumin seeds into the dough. You don't need more than a pinch
No.95773
should have asked me I'm growing some at the moment
No.95774
>>95738it's not too hard to get started but it's hard to get right. you can't do much with a regular oven though
No.104679
>why is japanese cuisine so hilariously bad?
>the main staple dish of nipponland is sushi which is literally just fish on rice
>their curry is just watered soup
>ramen is just inferior version of authentic Chinese noodles
>even instant noodles is taiwanese (Chinese) and not from japan
>why could the nips not make a satisfactory cuisine?
No.104681
there was no other food thread so I wanted to post some pasta
No.104688
>>104679>taiwanese (Chinese)This is a good way to cause WWIII on certain websites
No.104725
>>104688>taiwanese (Japanese)This is a good way to cause WWII on certain websites
No.104732
>>104679DON'T INSULT SUSHI!!
No.104938
had what you needed just in thyme
No.104940
making a digionrioononio frozen pizza
they're pretty good
No.104952
>>104944Greens are good for you.
No.105890
Brown rice
I've had a few varieties of it, including stuff imported from Japan and none of it really ingratiated itself with me. It seems like a natural 'filler' ingredient if the texture and taste is properly neutralized with pressure cooking and strong flavors. The purpose of brown rice is that it's more nutritious than white rice, right? I guess there's a "nutty" flavor, but do people go out of their way for that if it wasn't also known as rice type with nutritional value? I don't.
White rice
I definitely like it a lot more as it's good cheap flavorless and almost textureless filler. You can get a chicken breast, cut it up, and then for each fork of chicken you combine 1-2 forks of rice in your mouth at the same time. It's a great way to fill yourself up for cheap, as I'm sure most people know. One day I'd like to try making Japanese rice porridge since it's one of those things I see in games like Harvest Moon that seems very mysterious.
But, I like something more than these and it's...
Quinoa
Personally, I think quinoa is better than rice for most things that don't require rice's properties, or people with nostalgia if you grew up with it. I've talked about this stuff before in a thread here, and it's one of those "super foods" people talk about. I don't really trust the people that give names like "super foods" to stuff since it's really misleading and lends itself to marketing gimmicks, but I did some basic reading and it does seem to be quite nutritious. You can say "it's more nutritious than brown rice" and it's true, but I think brown rice still has some stuff that quinoa doesn't. However, the texture of quinoa is a lot better to me and I'm more likely to eat more of it without getting tired of it. It's very fluffy as it balloons into orbs filled with the liquid used to cook it.
Quinoa is the seed of a South American plant, and it's 4x as expensive as brown rice here in the US. I'm sure it's cheaper in South America and presumably more expensive on the other side of the world as it doesn't seem like anyone else on the planet is farming it in comparable amounts. That being said, 4x the price of something ridiculously cheap is still pretty good.
Couscous
I thought this stuff was raw seed like the others above, but it's basically flour and turns into something similar to pasta when cooked, just in a very tiny form. When I tried to use it as a basic side dish it did not turn out very well. This is definitely something meant to be used a certain way, but I haven't gone searching for any recipes for it.
Did you know semolina is processed from endosperm?
These little food items are really handy to serve as the bulk of a meal and I've found myself adding them to more and more things, like stews, to add more nutrition and raw weight. I wonder if I can add quinoa to scrambled eggs...
No.105891
>>105890Couscous is too airy for me, but quinoa pops in my mouth and is a very good rice replacement.
No.105896
>>105890>4x as expensiveHippies did thisDon't believe their lies. The numbers used in articles praising it use values taken from
RAW quinoa. When boiled, two things happen: its water content goes from ~13% to over 70%, which literally dilutes its nutrients, and said nutrients leak into the water. You'll see this if you look at the legit reports by the USDA, that not only is there a steep drop from raw to cooked, but that cooked brown rice not just rivals but sometimes surpasses quinoa:
https://fdc.nal.usda.gov/fdc-app.html#/food-details/168874/nutrientshttps://fdc.nal.usda.gov/fdc-app.html#/food-details/168917/nutrientshttps://fdc.nal.usda.gov/fdc-app.html#/food-details/169704/nutrients~ Thiamin, B1:
Quinoa, raw: 0.36
Quinoa, cooked: 0.107
Brown rice, cooked: 0.178
~ Riboflavin, B2:
Q, R: 0.318
Q, C: 0.107
R, C: 0.069
~ Manganese:
Q, R: 2.03
Q, C: 0.631
R, C: 0.974
Those are the ones I singled out because they're among the biggest percentages in the wikipedia table (which refers to the first link). I had a numbertard phase where I copied all of this stuff into a spreadsheet with colors n shiet and lemme tell you, you're better off going with peanuts. And yes, it's very expensive down here as well. You can only get them in specialized "dietetic" stores, the same places where you buy basmati or that "not [X]" stuff.
No.105914
>>105900Absolutely, steamers are recommended for the same reason: if there's less water, there's less leaking.
No.105917
>>105900I still find it hard to believe that people in the west cook rice like pasta
No.105924
>>105917How does the east cook it
No.105925
no idea of west or east rice. I just put it in water and turn the heat on
No.105929
>>105900wish I was a grain of rice so I could be forcefully sucked inside Kuon.
No.105936
>>105924Everyone uses rice cooker with just enough water so there shouldn't be any draining step after cooking
No.105953
>>95721made some karaage, it was very good and so easy to make
should of been eating this years ago
No.106397
add some soy sauce to the pan when you fry onions
No.106748
ovening up some beef cheeks
anticipating that i'll find them gross
think its just in my head
because its meat from a body part i havent had before/from the head which is just kinda gross
its like the time i had kangaroo steaks and i was put off the whole time eating them thinking about roadkilled kangaroos
No.106751
probably would have gone better if i tenderized the cheeks first
but next time i'll just get a normal cut instead of some random weird cut anyway
No.106949
gonna make a pizza before the stream
No.106959
its a low quality pizza formed from thoughts of "i need to get rid of all these kuso ingredients on the verge of going bad"
but including the quartered artichoke was a bridge too far
No.108231
Ate some captain crunch because I was in a rush for breakfast and holy crap it tastes sweet after months of not eating candies or the like.
No.110727
>>110720yeah i did that for a few months and it was a pretty liquid kind of yogurt i'd get it out of the pot and into itty bitty bottles then would make a new batch when only a bottle was left
it doesn't require a lot of effort but personally i prefer just going and buying it in a supermarket so it's creamier
No.110746
my parents make kefir and i have a grudge against kefir ever since i poured it into my choco one day thinking it was milk
No.110785
>>110720You should try making sourdough breads too, I did it once without using any starter at all and just let the dough catching yeast from air.
The bread tasted like English muffins in texture but with sour taste.
Once you're getting living yeasts you can also make kvass with it.
No.110792
I've done two experiments with making simple tomato sauce from fresh garden tomatoes and both failed. I think the main issue is that I need one of those food mill or other things to squeeze out all the juice and flesh but leave the seeds and other hard parts.
It's an annoying amount of work to boil water, make a shallow slice a tomato, place tomato in boiling water, take it out, place it in ice water, take it out, peel off the skin, slice off stem, and them optionally further process it to remove seeds (which I haven't done because it's already too much). Preparing fresh ingredients can be so much work, it's no wonder why people just buy this stuff in cans even if they have space outside.
Guess I'll look at food mills on amazon or something now, because this is disappointing
No.110950
>>110946If I were a CoDfriend I'd totally buy it.
>>110948you forgot to wrap up the leftovers
No.111296
I'm the guy doing the garden stuff this year and I just did my third attempt at making tomato sauce.
First one was just with a bunch of random cherry and grape tomatoes and it was to see how the process works in regards to peeling and stuff.
Second batch was with some roma tomatoes, but not very many of them.
For both of the previous batches I did it by hand. You "blanch" the tomatoes by creating a shallow slice on each tomato and then putt them in hot bubbly water for a minute and then dunk them in ice water for another minute. It makes the tomato skin peel off and you messily tear it off each one. It's very tedious and really messy. Both of these sauces had a weird taste to them because I didn't de-core them which was a lot of extra work and I would end up discarding so much of them if I did it with my novice hands.
Well, I ordered a 'food mill' and I just made a third batch. With this all you need to do is blanch them in hot water to make them softer and then you just put them in this one and spin the handle around with a hand-cranked handle. This is the one I got and it seems to be of pretty good quality for the price:
https://www.amazon.com/dp/B0000CFH1KPretty cool.
The sauce was... okay, I guess. It was a basic thing of just tomatoes, butter and big onion slices which you discard. I'm going to look up making a sauce that tastes more interesting, because this is a bit too plain for me even though I tend to like plain things. But, I think I'm going to keep this as a "base" (maybe with less butter) and put it bags to freeze. The serious people make homemade canned tomato sauce, but I don't really want to spend the money on that.
Well, maybe I should see how much it costs. I have too many tomatoes...
No.112358
gonna do
>>110948 again but with cauliflower in addition to the potatos. and maybe a bit of cheeses. wish I had a bigger baking dish
>>111296>I have too many tomatoes...what other tomato experiments did you try? did you watch that episode of hidamari sketch where the girls need to eat all the tomatos they grew in season 3? I hope you found a good use for all those moldy old tomators
>homemade canned tomato saucescared of botox
No.112618
Its fish and rice... there has to be a cheaper way
No.112619
I did
>>112358 but the cauliflowers weren't great. They got soggy.
No.112620
>>112618that was grocery price and i had to cut it myself, i doubt it can be any cheaper
No.112981
>>112980haha yeah the powdered parmesan stuff isn't even all cheese, they put in some cellulose filler "to prevent caking". I can't tell that much difference on stuff like pizza and pasta though tbh. I generally save the real Parmagiano-Reggiano for salad or grilled food with minimal seasoning. It's so good on grilled chicken.
No.112988
>>112980American cheese and kraft singles are different things
No.112989
did you know that kraft dinner is what they call mac'n'cheese in canada
No.113108
>>113106It's called fake crab/fake lobster where I'm from. They're used in california rolls
No.113164
ate some indian food and I feel great
No.113166
oh Saithe is Pollock
No.113167
Eating cheese bagel with chickenegg rolls
No.113168
excess weight
No.113193
added a pound
No.113434
>>113433Seems good to me.
Well, I mean, I wouldn't eat it because I don't like bean sprouts, lima beans or mushrooms, but yeah.
Seems healthy.
No.113451
>>113433What do you do with the egg?
No.113453
love life's laughs
No.113538
drinking the brine left over from the pickle jar
No.113606
drank some tears
No.113733
how long are you supposed to pan fry chikkin drumsticks for
im afraid of getting food poisoning so im gonna choke them for half an hour under a lid
No.113734
>>113733You need an internal thermometer thing. They're really cheap, even the digital ones. You find the biggest piece (slowest to cook) and pierce it into the thickest part of the meat and take the temperature. The meat has to hit a certain temperature for a certain amount of time to ensure maximum safety.
I would probably play it safe in your case and cook it too much, too.
No.113735
i think a part in the middle of one drumstick was undercooked so i avoided eating it but otherwise it was a good meal. next time i will butterfly the thing. i had some onion strips in the pan and they caramelized and charred
No.113778
last night's drumsticks came out better. the butterflying worked well, and I added the onions and capsicum a little later so they wouldn't char. the meat and skin was very nicely soft, I think much of it cooked via steaming under the lid rather than from proximity to the pan surface because I put more oil and wasn't turning them over all the time. There was a lot of liquid in the pan by the end that the onions and capsicum were cooking in, didn't like that so much. if I'm marinating then I prefer beef or lamb fat rather than chicken fat. There was too much to be absorbed by the rice I was having it with.
One of the drumsticks had a gross discoloured darker bit in its middle, that's what happened the previous time in retrospect rather than it being undercooked. Don't know what the deal is, why are only SOME drumsticks like that?
No.113782
I "made" some granola. I used quotation marks because you're just throwing a bunch of stuff into a bowl and then you have a choice of putting it in oven, pressure cooking it, or air frying it. There wasn't any preparation involved so I'm hesitant to call it cooking.
For my first test I did air frying because it was the least amount of effort. I followed this recipe loosely
https://www.corriecooks.com/instant-pot-granola/ but I used this guide to air fry it:
https://instantpotcooking.com/air-fryer-granola/It was:
-Rolled oats
-mixed bag of dried blueberries/almonds/pecans
-raisins
-mixed bag of cashews, dried cranberries, pecans
-sunflower seeds
-cinnamon
-vanilla (in liquid form)
And I put maple syrup and some honey over it. It's pretty good, but I partially burned it. Next time I'm going to use more rolled oats and I'll do a better job searching for individual bags of stuff since it's cheaper than the "trail mix" stuff. I want to make a healthier version next time. I need a good starting base to hide the healthy stuff that isn't good, like flax seeds.
No.113858
Been making "mozzarella bagels" lately. They are very good.
Basically:
1x everything bagel, split into halves
2x mozzarella sticks
6x very thin slices of salted butter
sprinkling of garlic salt and Accent (msg) on each
Split the everything bagel into halves and then with a pair of scissors, cut small slices of mozzarella onto the bagel. Then take 3x very thin slices of butter and place them so that each covers a third of the bagel; they don't need to be uniformly spread, the butter will melt and spread on its own. Then, very lightly sprinkle some garlic salt and Accent (msg) across the bagel. Repeat for the other half. Then, place into the oven for ~5-7 minutes, or however long it takes for the mozzarella to sufficiently melt.
No.113859
made cuppa tea
No.113860
poured glass of wine
No.113861
tea grandmothers
wine aunts
coffee lolis
No.113862
The wine aunt thing is romanticized too much, I have one and she lives a sad life
No.113868
>>113863The background music turned this from cute to funny
No.113898
fed myself with some flavoursome spaghetti
salty
No.113902
My dad keeps buying rotisserie chickens. Is there some stuff you can do with it aside from soup and sandwiches
No.113903
grilled cheesewich
No.113971
i wasn't sure, but I really do think mapple syrup is great
No.113972
Wow, cafe au lait with mapple syrup tastes like Second Cup
No.114043
there was a yummy looking recipe for chicken salad sandwiches in and omake for summertime render but i don't remember what chapter it was from
No.114045
>>114044just go to any liquor store and get some
No.114625
>>114624Gaijin girls need large noses
No.114654
indomie fried with an egg is quite nice. With some broc, ginger and garlic. Throw on the seasonings and you have a good meal
No.114975
Making some beef curry stuff. Not the spicy liquid stuff, but something more substantial.
https://www.pressurecookrecipes.com/pressure-cooker-beef-curry-japanese/Instant Pot is once again showing its strength as the yellow onion/shallow mixture is somehting that normally takes like 8 hours to reduce over time, but pressure cooking reduces it to 20 minutes.
Does anyone else think shallots look really alien? Their bizarre purple flesh and multiple bulb head things look really unsettling to me. It's definitely not something I would look at in the wild and think "I bet we should cook with that".
No.114980
>>114975BWEH! Something came out wrong with the onion-shallot stuff and I had to throw it out because it tasted bad. I've made it before fine, but something went wrong here...
No.115202
Not making these (yet?), but this sounds really good:
https://unboundwellness.com/instant-pot-bbq-stuffed-sweet-potatoes/Sweet potatoes seem like they would go with barbecue
really well.
I have no idea how to look for recipes other than googling "___ recipes" so I end up landing on a bunch of blog-like personal sites. I don't know why, but this seems to be one of the subjects/hobbies where the internet hasn't died and consoliated into reddit and discord.
No.115203
>>115202not to be rude but is this one of those things chatgpt messes up on?
No.115204
>>115203You could ask it to make a delicious recipe with doorknobs and battery acid and it would make it sound convincing. It doesn't "know" anything, just repeats patterns and will pick from them semi-randomly to assemble something that looks coherent, but isn't. The newer bots can pull from the internet with sources, but those are paid models and that's just internet searching that I enjoy doing myself (and which allows me to find related content). You definitely can't rely on it for recipes and I wouldn't want to do so either.
Cooking is a very nuanced thing and I'd want to hear why people enjoy the food they cook or give reasoning on why they use Ingredient A over Ingredient B. Explanations like "I cooked with ___ for 5 minutes, but it seems like 3 minutes is better after doing more testing" or "My daughter is picky about texture so I used __ as a substitute" means a lot more to me than a static ingredient list and directions.
No.115224
goat cheese comes from goat tits
No.115504
>>113782I've made granola a few times now with the same basic ingredients, but I've found that I like it a lot more if I use honey instead of maple syrup. The honey is slightly higher in calories, but the flavor is a lot better and I imagine if you use good quality honey it's also more nutritious. I ran out of vanilla so I made it a few times without it and really don't notice a difference; it might even taste better without it. Greek yogurt and it mixes well with it, like cereal and milk, so I think I've found a great lazy meal that lasts a long time and is actually healthy. I can even substitute stuff like different nuts or different dried fruits, so variety will keep me from getting sick of it as quickly.
I think now my plan is to buy granola ingredients in bulk, not only for the discount but so I don't need to go out as often since I could make it 1-2 meals each day. Too bad I can't really grow most of this stuff.
No.115505
>>115224You ever realize that chicken breasts are just a chicken's boob
No.115521
Made fish sticks with butter and some seasoning. Was yummy.
No.115529
>>105917An anon here didn't want to shell out big bucks for a rice cooker, so he made do with an instant pot and he said it worked fine. So I'm assuming if you cook quinoa with it, there shouldn't be any excess water.
No.115533
>>115529That's me and my opinion hasn't changed, although I've never had an expensive imported Japanese cooker to compare it with. One of the great things about doing it with a pressure cooker is that you can add stuff with it at the same time or cook it with broth and such, and that's even without using some layered system to separate the food inside. I can put in rice, broth and vegetables at the same time.
Maybe if I lived in a large house with a large kitchen I could fill it with specialized appliances, but I like the idea of using one tool for a lot of things instead of having a perhaps slightly superior experience by spending more money and then having 20 more devices strewn about.
I've come to prefer quinoa over rice as well so I don't cook with rice nearly as much. I do want to try making rice pudding eventually, maybe.
No.115535
>>115533Japanese bird is cooking some odd pasta here
No.115536
>>115533I love spaghetti so much
No.115587
mmm lamb leg
No.115862
My parents got a Slap Chop. Only it's "The Pampered Chef's Food Chopper". It advertises itself as dishwasher-safe, which is the main non-meme reason people buy a Slap Chop. I might report back and if I do, I hope to hear from Instant Pot anon.
No.115865
File:i.jpg (4.51 MB,4624x2032)
tried smoking a pork butt. turned out alright. used some sakura smoking chips i got in japan. the coals burned way faster than i expected so it didnt get smoked for as long as it should have. probably would have made an impact on the taste. i wont use kingsford briquettes next time.
No.115866
>>115865Patchy.... no....
No.115867
>>115862It pops open like in the Slap Chop commercial. My dad used it to cut jalapeno peppers and when I checked 30 minutes later, the chopper was all rinsed and clean.
No.116177
>>115585gonna make another one of these on the weekend
the rosemary comes from a bush at my parents place
last time i made some sauce from the pan drippings which turned out nice
i deglazed the drippings with some bacon bone stock i have lying around and thickened it with roux. put too much roux in it, this time ill put half
No.116260
>>116259Isnt that just a salisbury steak
No.116264
>>116260i made the burger with 100% beef chuck, a salisbury steak has much lower requirements
>United States Department of Agriculture standards for processed, packaged "Salisbury steak" require a minimum content of 65% meat, of which up to 25% can be pork, except if de-fatted beef or pork is used, the limit is 12% combined. No more than 30% may be fat. Meat byproducts are not permitted; however, beef heart meat is allowed. Extender (bread crumbs, flour, oat flakes, etc.) content is limited to 12%, except isolated soy protein at 6.8% is considered equivalent to 12% of the others. No.116530
should i have beef with udon or rice today
No.116531
chose udon
No.116533
beef udon i choose you
No.117129
>>117097healthy and balanced
No.117408
pasted tomatos
No.117688
onions are so good at absorbing soy sauce on the pan
No.117696
>>117688Onions are nature's flavor sponge
No.117700
>>117699Onions are in everything because they taste amazing when caramelized. They can add so much to things like hamburger. They soak up flavor but they also add to it.
I grew up eating a lot of bland shit because my siblings had no taste whatsoever. I'm never going back to eating like that.
No.117701
I found
this cooking website that has a lot of information on it beyond just recipes and it's largely free of the clutter that typical recipe sites have. Useful to learn more of the theory behind how to cook well, with pages on foundational stuff such as
mirepoix,
sauces, and more generally a
glossary No.118028
>>115585>>116177doing it once more with a
three kilogram leg
No.118029
>>118028can you even EAT that much
No.118073
>>117699onions are good, made ramen today with onion and garlic caramelized in olive oil added to the soup (also bought a food processor for the same reason)
i call it the homemade "black soup" with dashi added
No.118164
>>118028i want rhythm to r*pe me
No.118786
>>118785yu could use real cheese
No.118788
>>118787this is why youre fat
No.118790
>>118785Kraft is like literal fucking dogshit I'm sorry you had to eat that.
No.118791
did you know canadians call mac n cheese kraft dinner
No.118792
>>118788I don't think the calories are any different, they might even be less. The nutrition is what's lacking, although I'm not sure cheese is much different from milk in that regard. The recipe on the box calls for a bunch of butter, but I generally use about 1/3rd of the recommended amount. I could also substitute skim milk, but it's not worth it since I think whole milk is more filling and such and fat by itself is not the enemy.
No.118793
>>118792*jiggles yur bellah while your making all those excuses*
No.118796
trying to make fish tempura
how much does flounder need to cook before its safe
No.118797
ate one of them and now i'm feeling a little funny
where's the mortality rate for eating undercooked fish
No.118926
raisin bran WITH EXTRA RAISINS
No.118934
>>118926two scoops of victory
No.119133
making rice for breakfast
No.119138
>>119133Just plain rice? Nothing in it? Do you use any spices or soy sauce? Rice for breakfast is something you see in anime a lot, but I just can't get around eating it that early. I guess maybe it's comparable to a dry oatmeal? Ehhh...
No.119143
>>119138I added honey, egg, butter and some vegitables+soyasauca
No.119174
made sushi rolls with tuna, cucumber, and onion
i'm getting the hang of spreading the rice evenly and the rolling...
No.119348
made pancakes but they were rubbery
No.119349
probably cooked too long you want to flip them as soon as the bubbles start appearing near the center
No.119350
Made this as an attempt at the cheap macaroni salad you can get at the grocery store:
https://www.sipandfeast.com/new-york-deli-macaroni-salad/It's kind of close, but not quite there. I make it without the celery and pepper because I like consistent texture (and I just pick those out of the store-bought kind). Might just be something I need to buy after all to get my nutritionally-void macaroni fix.
No.119354
>>119353Looks like the birthday cake I have me mum make for me on birthdays.
No.119356
>>119353that's a "bleh" post in cake form
No.119408
made pancakes again and this time they were
fuwa fuwa fluffyi used less flour which did mean they were a bit flimsy to flip but it was worth it and keeping
>>119349 in mind i also cooked them for less time but i dont know what he means by bubbles appearing near the center that NEVER happens
i had them with whipped cream, maple syrup, strawberry jam, and nutella
No.119583
gonna make coffee and waffles after I drink some tea
No.119925
had a poached egger with my żurek
No.119929
think I'll fry an egg...
No.119940
>>119931I can see your foot.
No.119941
I bet you look for those...
No.119942
DUMB footard.
No.119953
footsies (to be played with a bitey scratchy cat)
No.120054
>>120049Whole grain spaghetti is great. You got the rough and solid texture of whole grain and
it all comes out of the pot no oil needed No.120055
You have food snobs preaching about "al dente" but every day is al dente with whole grain spaghetti. (You can leave it boiling for 30 minutes and still have that rough and solid texture)
No.120067
Whole grain spaghetti is ok but different if you didn't like combination of normal spaghetti with some sauce it can taste different or better with whole grain. Same can happen with corn flour spaghetti.
No.120071
I koruri'd a 1 kilogram steak today.
No.120246
Burgers aren't bad despite inflation
No.120248
>>120246>>120247If you're worried about the price, just make your own ones.
It's worth the effort if you make burgers for 3 people or more.
No.120249
It's a Canadian burger chain so they keep the costs down by staying local. Apparently it's cheaper than US prices
No.120728
I'm about to eat some salty spaghetti with green capsicum.
No.121284
>>121273Angel hair pasta? Yeah, that stuff is annoying. I think people like it because it absorbs sauce or something, lots of surface area?
I made another batch of chicken alfredo, but I almost didn't because I kept taking bites of the Parmigiano-Reggiano. That stuff is seriously addictive. When comparing prices I saw that you can order the giant wheels from Costco. 72 pounds of it for $950 which is probably a really good deal, and while it would be cost effective in the long run throughout my life I don't think it's feasible.
https://www.costco.com/whole-wheel-parmigiano-reggiano%2C-72-lbs.-.product.100096211.html No.121287
>>121284Having a 72 pound wheel of cheese at home sounds like madness, unless you eat nothing else, which is a different flavor of madness.
No.121288
>>121284God damn, I didn't realise how valuable all that cheese was in that guy's basement in Gin no Saji
No.121678
>>121677>too much saucei don't believe it you can never have too much
also looks pretty delicious, what recipe did you use?
No.121679
>>121678That's a good point...
I used this recipe. I would not have thought to add nutmeg to the sauce but I think it really added a lot to the flavor.
https://themodernproper.com/chicken-fettuccine-alfredo No.121682
>>121678You don't want sauce soup.
Soup is designed to be eaten in large quantities. But sauce is generally strongly flavored and will, after a few happy spoonfuls, begin to annoy you.
No.121907
making waffles with whole wheat flower and choco chips...
but the flower expired 10 months ago!
No.123536
Tried to make protein pancakes with:
2 eggs
500g milk
30g protein powder
30g oats
1 nanana
30g peanut butter
Failed miserably, had to gulp it down as a shake to not waste the material. Maybe too much milk, going to try with 250g tomorrow.
No.123537
why is the milk in 'g'?
for 1 egg I use 2/3 cups of milk, 166.666667 ml which probably corelates to 180g maybe?
No.123538
I'll just give you a recipe that works that I have memorized for waffles that translates to pancakes...
2/3 cup flower
2/3 cup milk
1/4 cup butter or less
1tsp baking powder
1tsp sugar
some salt
No.123539
And that's for 1 egg
No.123540
>>123537the milk is in g because my scale is in g
thought 1g == 1ml but seems like it was only for "pure water", though using 500g milk finishes about half of my 1000ml box of milk so i dont really mind
>>123538thanks for the recipe anonymous
do I need the flour and baking powder? saw a youtube video where the guy did it with just
2 eggs
120g milk
30g protein powder
1 nanner
60g oats
no flour or baking powder
thought I'd try changing the recipe to meet my needs but it didnt work
No.123542
>>123540what you need kinda depends... my recipe is for desert/breakfast waffles so it tries to make them fluffy and sweet rather than dense.
From the looks of things what that guy has might be a more dense pancake that tries to balance it out with banana. I've seen protein powder be used in place of flower.
It seems like a bit of a strange recipe to me, but if you don't have allpurpose/white flower and baking powder then you can give it a try
No.123544
1tsp is 5ml
1tbsp = 15ml
1/4 cup = 60ml
No.123545
>>123543yeah, been meaning to buy them ever since I started home cooking (maybe two years ago?) but never really saw value in them enough to spend money on them
a scale just works
No.123546
>>123545don't even use a scale. I just throw things into a wok. if I need to do baking I'm measuring flour and liquids by the cup. If I need to portion out dough then I'd use a scale though. But to each their own
No.123568
>>123536Made something that resembled pancakes (ignore the mountain of rubble barely visible underneath) with:
2 eggs
90g oats
180g milk
30g protein powder
1 nanner
30g peanut butter
Went on adding oats to offset the milk, ended up being too much to eat... Going to try with 60g oats and 120g milk next time. Also the taste is pretty shit. Maybe I should get some syrup or honey.
No.123580
the taste is bad because you have no flour
No.123581
just make my recipe I posted above... this protein powder and oat thing sounds like trash
No.123583
chocolate protein powder + milk = chocolate milk
No.123584
penutbutter+milk = peanut butter milk!
No.123585
>>123581>this protein powder and oat thing sounds like trashI'm trying ways to get my breakfast protein and calories in ways other than gulping down a 500ml milkshake; removing the protein powder and oats would remove the reason to create pancakes in the first place...
Maybe I'll add some sugar in the mix and see how it goes.
Will have to finish my current pack of protein powder (about 300g left) before I can get one with a more standard/better flavor.
>>123583Yeah, I do think I dont have the best of flavors for this; "royal tea" or something I think it was. Was curious, not the best choice.
No.123586
>>123582>I'd personally put PB as a topping instead of in the mix since it's like glue.>>123538>1/4 cup butter or lessI didn't have normal butter so thought peanut butter would work since they both have butter in the name...
Will try using it as a topping next time.
No.123587
>>123585You don't even know the first thing about waffles or pancakes boy... also
https://www.supplementscanada.com/pescience-protein-waffle-pancake-mix-756g-12-servings-homestyle-buttermilk.html i'm pretty sure they use flour in these... Flour also has gluten protein and quite a bit of it
No.123590
Greek yogurt has probiotics and lots of protein. I've tried eating it with potatoes as a substitute for sour cream. It's okay I guess. I haven't tried using it for pancakes or smoothies or anything.
No.123704
>>123536Finally, starting to look the part with:
2 eggs
60g oats
30g protein powder
1 nanner
100g milk
16g butter
The middle gets a little burnt before it's ready to be flipped though. Doesn't really affect the taste much. Also, tastes a lot better than
>>123568 No.123738
>>123704this looks like a turtle
did you eat a turtle anon?
No.123739
i'm hungry for sugar and insulted at these waffles... I will make my own with the brown flower I have that is 8 months expired..
No.123740
pancakes*
No.123749
>>123748very annoying sounds
No.123826
eatin goya organic dark kidney beans out of the can
saying it's organic bc i don't know what the non-organic version tastes like
No.123949
i bought some unorganic dark kidney beans
they're smaller
No.123952
>>123949>unorganicread this as unironic and was very confused
No.124302
>>124301does it even affect the taste if you're draining the water either way?
No.124305
>>124302Some water will always stay inside the pot if I'm draining noodles the lazy way. The noodles are wetter which makes them less chewy and less fryable.
No.124306
>>124302It can ruin the sauce if you don't drain enough of the water.
No.124307
>>124305>>124306Which is why you put the pot back onto the gas for a bit, stirring to make sure the noodles don't get burned.
No.124308
>>124306Sauces are a low priority in our household but I do get the idea.
No.124782
I'm on my way.
No.124783
>>124779>no one made carbonara with ham and spinach for mebecause you posted TWOOO TOOOONE
No.124785
>>124783She dyed her inner hair green to show her love for spinach and this is how you treat her....
No.124786
should've dyed the whole thing
No.128869
>>127233*breaks your spaghetti*
No.129513
why do my shrimp get smaller when I cook them....
No.129515
>>129514they're frozen so probably raw
No.129517
>>129516yeah, thinking about it they are red so they're frozen cooked shrimp
No.130257
Tried eating frog legs again, but instead of in a soup I fried them in a pan with other things.
Don't think I'm a fan of eating reptiles
No.130258
>>130257Your frog legs are sourced from a reptile? I think that may be your problem right there.
No.130259
>>130258oh right, they're marsupials
No.130276
>>130259More like mar
soupials in your case, I'd say.
No.131224
bought shrimps that were grey. Not the orange kind
No.131225
wtf! My grey shrimp are turning into orange shrimp!
No.131226
grey shrimp are indeed better in dishes that require cooking
No.131293
Gonna try making chicken broth for the first time in my life
No.131300
>>131299yeah... I hope I can do it...
No.131321
>>131320I've had asian scrambled eggs a lot. They're super dense, so white rice offsets the strong flavor of the eggs.
No.131328
i put some of the boiled chicken from my chicken broth onto a pizza to use up that boiled meat but it kinda just sucked
No.131396
What's a good recipe/method for making refrigerator pickles? I just got a bunch of cucumbers from my garden, but they're fuckhuge and not really the ideal size for pickling.
No.131552
Gonna do a three kilogram lamb leg oven roast
No.131566
cardamom is such a good spice to go with rice
No.131569
holy shit yes i finally didnt mess up my roux
No.131570
there are also pea shoots which taste just like the peas themselves just with the texture of shoots and they were a good addition
lamb + cardamom rice + sauce + pea shoots = good dinner
it was perhaps overly salty but its fine im the only one eating it......
No.131701
>>131320Fried rice and egg is just an easy combo, especially if you're feeding kids or need to use up leftover rice.
No.131702
>>131701Ohh, the leftover rice thing makes a lot of sense. Yeah, I could see moms doing that and it would then become a childhood memory.
No.131727
what do you do with silken tofu do you just fry it on a frypan im gonna do that with olive oil and soy sauce
No.131730
>>131727I think it might depend on the firmness, or is 'silken' a firmness level? I don't really like tofu when I tried it so I'm very ignorant of it.
No.131734
>>131730yep silken is the least firm its almost like custard
i think my silken tofu frying was a tentative success it didnt crisp up but it was a good addition to the chicken noodle soup
No.131736
>>131734Did it replace the chicken? Or is just a regular addition? Hmm, tofu in chicken noodle soup. Sounds weird, but it could work.
No.131737
>>131736replacement for the boiled chicken as i ated all the chicken already
No.132485
There's a poutine festival around where I live and they have things like general tao poutine and various other things. Expensive, but I don't eat out anyways
No.132639
Cooked some golden beets from garden
>>132596. I just put them in pressure cooker with water and it's uhh... basically like a better version of steaming or something. They're okay, I guess. Maybe I'll try them with ketchup later instead of salt and butter.
They're more interesting to look at than to eat.
No.132776
>>132767>- Rouxit took me many attempts to get roux right >_<
No.133083
>>133076i messed up the gravy that i was trying to use the roux to make
No.133223
i made french onion soup
yuuuuuuuuuuuuuuuuuuuuuuummmmmm
No.133583
What type of oil should I use to fry meat?
No.133604
>>133603you can only get olive oil up to a pretty low temperature though...
No.133801
Tried quick 3 minute steel cut oatmeal. The texture is a bit better and it's a lot more filling than the quick 1 minute rolled oatmeal.
Also got some raw unfiltered honey. Even though how dark it is is dependent on the flowers used, it seems like dark is more natural-looking or something.
No.133804
>>133604"olive oil" and "extra virgin olive oil" are different things, the former can withstand high temperature
No.134065
How do you get the shells to come off of boiled eggs easily? They're delicious but such a pain in the ass to prepare.
No.134068
>>134066
Easier than that, I guess. It just takes so long to peel off for something that takes 5 seconds to eat.
No.134070
>>134068It does? It's just a few seconds for me.
No.134073
>>134071I think so. How I did it was put the eggs in water and bring it to a boil, then immediately take it off the heat and leave sit for 6 minutes. Then I'd crack each of them lightly and dunk them in ice water for a few minutes. When I go to take the shell off, they still stick to the eggs pretty badly and only come of in very small pieces at a time. If I try to take off bigger pieces or go faster, then the egg white comes off along with it and tears the egg apart.
No.134074
>>134073Hm, why are you cracking them beforehand?
No.134079
>>134074I read that doing it before you put them in cold water makes it easier to peel afterwards.
No.134084
>>134079That may not be the case. Try keeping them uncracked next time and see if it makes any difference.
No.134090
>>134073>leave sit for 6 minutes then dunk them in ice waterYou're supposed to go from boiling water straight to ice water, no time in between. Don't know if that makes a difference though. Supposedly makes it easier to peel.
>If I try to take off bigger pieces or go faster, then the egg white comes off along with it and tears the egg apartSounds more like you're messing up in the cooking process than post-cooking, how are you cooking the eggs? Should be 12 minutes in (already) boiling water for hard boiled, then 10, 8, and 6 minutes as you go lower in the hardness. Then straight to an ice bath that you should have prepared by the time the eggs are done.
No.134092
>>134090I'm bringing the water to a boil with the eggs inside, then taking the water off the heat and letting them cook in that for 6 minutes, then straight to the ice bath. That's how I was told to do it.
No.134093
Or I should say, taking them off the heat once the water starts bubbling.
No.134584
that does sound great
No.134865
>>134864>carrots and celery have a much stronger taste when they're fresh from the gardenDid the carrots taste sweet at all? I heard a little while ago that people in the past used to consider carrots sweet, but it wasn't clear whether they're sweet when fresh or if it's a subjective taste thing and modern sugars in everything has made people's taste rate carrots as being mild flavored.
No.134869
>>134865Mmm, not so much sweet as uhh... hmm... earthy? No wait, maybe you're right. Earthy sweetness in a way that wasn't palatable to me. Yeah, now that I think about it, it's like it was adding a bit of bizarre sweetness to something that shouldn't have it, like toothpaste and orange juice together or something. It wasn't bitter, which is something attributed to carrots that have been grown in bad conditions or something.
No.134870
>>134864> Maybe I'm just overly sensitive to vegetables, though, since I tend to hate them when they're not masked inside something like a stew. Same, it's the only way I'll eat them.
No.134879
>>134864>>134870EAT your veggers
No.134929
Thinking of making my own calpis. I wonder if it will taste good without sugar. Never actually had the original.
No.134933
>>131224this is probably one of the worst things that can happen
No.135660
the lack of versitility in lettuce is the worst thing ever in cooking
No.135765
>>135761algorithmic spambots/chatbots existed decades before chatGPT
No.135822
how long does it take to cook chicken in the oven..
No.135826
>>135822I run it about 1.5 hours in the oven at 400°F, but it can depend on your oven and personal taste. As long as internal meat temperature is 165°F which you can check periodically. That's if you're doing the chicken whole, you could spatchcock it (you cut out the spine and flatten it) and it won't take as long. When in doubt look at some recipes online.
No.135827
>>135826I wouldn't recommend cooking chicken to 165. It's really just an artifact of how the USDA reports the studies they do. 99.999% of bacteria are killed instantly at 165, but if you keep chicken at 145 for five minutes or so you get the same effect. Meat doesn't cool off instantly when you take it out of the oven, especially if you're doing a whole chicken. Since it's the holidays, you can cook turkey the same way. The secret to a turkey that isn't tough and dry is to not overcook it.