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this is so my poo poo, i'll be back tomorrow motherfuckers
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Nov 30, 2018 06:37
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| # ¿ May 18, 2024 12:08 |
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Doc Walrus posted:what onions do I cuck https://www.youtube.com/watch?v=ne2hhWeLSS4
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Nov 30, 2018 06:47
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Doc Walrus posted:ayyyy I was thinking about posting this. Matty Matheson is great. I wouldn't pay $13 for his "Ultimate Burger" but still, he's great if my secret santa doesn't buy me his book since it's on my wishlist imma buy it for myself
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Nov 30, 2018 06:54
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animist posted:the petit bourgeois stromboli: uh, call your local strombo place people. grubhub is bad
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Dec 2, 2018 00:48
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R. Guyovich posted:the secret to doing a $5 challenge is Stealing. cheers how about you can only buy from that weird discount rack at the back of the store or marked down grey meats
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Dec 12, 2018 03:25
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Doc Walrus posted:A Dollar Store challenge would be cool too. you forgot french onion.
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Dec 12, 2018 06:24
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Doc Walrus posted:Would French onion keep well overnight? I wouldn't have time to make that in the morning. idk man, im toaster ovening a taco bell quesodilla right now but it might, problem is it's go a lot of fat in it
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Dec 12, 2018 06:39
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like how much work do you want to do in the morning?
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Dec 12, 2018 06:40
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Who What Now posted:I want to learn how to make brown bread like the serve in steakhouses, does anyone have a cspam approved recipe? This looks like it would turn out pretty well https://www.geniuskitchen.com/recipe/honey-wheat-bread-like-outback-64435
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Dec 13, 2018 02:41
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Doc Walrus posted:I just got my first cast iron pan and I'm making burgs with it tonight! Stay tuned for my "loving pan is ruined already" post later If you can ruin a cast iron pan with things in your house minus power tools I'd be impressed.
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Dec 27, 2018 20:08
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bob dobbs is dead posted:fill w/ water + salt, wait two days A little electrolysis and you're back in business!
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Dec 27, 2018 21:53
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5 minute dinner. Grilled hammy and cheese Throw your ham on your flat top over a burner, you need to dry it out some.  Mayo, not butter  Quickly build it up with the first slice down.  Flip  Eat.  Tavern ham, vermont 30+ day aged cheddar and some kind of 12 grain bread.
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Dec 28, 2018 03:16
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Doc Walrus posted:Also I made a very nice buffalo blue cheese burger with the cast iron. And I think I cleaned it correctly too! We'll see what color it is in the morning. Post a picture now, it's easy to fix quickly with like zero work
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Dec 28, 2018 03:31
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got this bad boy today cheezer on the way
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Dec 29, 2018 00:40
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another 5 minute sandwich    
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Dec 29, 2018 01:05
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Dec 29, 2018 03:06
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twoday posted:I have a camping stove that looks like half of that i needed a better heat source for my flat top, since it didnt really span two burners on my range.
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Dec 29, 2018 03:14
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twoday posted:What are traditional new year's food in your region, C-Spam?  Pork and saurkraut, like god intended.
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Dec 31, 2018 23:07
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well, you took my idea, except i was going to do it with taco bell
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Jan 25, 2019 03:19
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Duscat posted:bread makers own for making almost zero effort pizzas, i had one that would give you a perfectly kneaded dough in 1 hour 6 minutes exactly, just roll that thing out and top with crap, i wish it hadn't broken i'd argue that a nice set of knifes and a kitchen aid mixer are more important than anything else in a kitchen, including lights, running water...etc
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Feb 11, 2019 02:45
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Duscat posted:yeah you don't need a rice cooker either but lmao if you don't have one instant pot is the new rice cooker hotness *sous vides a pizza in vodka*
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Feb 11, 2019 02:57
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bird with big dick posted:how you cook a potato to 220 in 212 degree water. dig a 4000 foot deep hole and boil it down there.
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Feb 12, 2019 06:14
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twoday posted:Store bought hollandaise sucks but real hollandaise is one of the most difficult things to make. It’s one of the four mother sauces according to escoffier, and supposedly based upon the sauce that people in Holland would use to eat specifically with asparagus, but as far as I can tell they would actually just mash up a hard boiled egg with a fork and mix that with melted butter, which also work pretty well. The only time I got hollandaise to work well was the hot butter in a blender method. And it was only stable/edible for like 20 minutes. Basically this https://www.allrecipes.com/recipe/84214/blender-hollandaise-sauce/
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Feb 14, 2019 14:49
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twoday posted:Need dinner in a hurry? Dump a bag of snap peas on the ground and them off the floor like a animal I usually just wrap pepperoni in roast beef, but this could work too.
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Feb 15, 2019 16:28
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SHVPS4DETH posted:my chili has no less than 8 types of beans in it and it never seems like enough (considering adding lentils next time) love myself a good ham and bean
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Feb 26, 2019 05:36
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Doc Walrus posted:Cooking with C-SPAM will never die 
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Mar 7, 2019 06:36
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It's actually this. I think it was the jalepeno. 
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Mar 8, 2019 01:41
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Doc Walrus posted:stromb 
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Mar 8, 2019 02:10
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Doc Walrus posted:I need to try making stromb sometime. What kind of pizza dough should I get? Or should I try making it myself? do you have a kichenaid mixer? e: got a strombo and cheezer coming Plinkey has issued a correction as of 04:53 on Mar 8, 2019 |
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Mar 8, 2019 04:47
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mormonpartyboat posted:carb free strombo w/a cauliflower dough nope 
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Mar 8, 2019 05:07
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it's also fine just to buy it
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Mar 8, 2019 05:50
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2DCAT posted:
what bean dont you like? I need to make that sometime soon, this week is going to be instant pot corned beef and cabage though.
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Mar 10, 2019 23:06
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twoday posted:How do you corn your beef, plink? I usually sous vide and do the cabage and carrots separatly it and comes out amazing, going to try the instapot this year though roughtly following this: https://stripedspatula.com/instant-pot-corned-beef/ previous years sous vide (I'll usually load of on 4-5 of them when they go on sale for 89c a pounder after st patricks day):   e: I think that was home made dutch oven sourdough too. I had a shitload of free time when I lived in the middle of nowhere desert, CA. Ehh maybe not, i don't think I ever put seeds and poo poo on the top. Plinkey has issued a correction as of 23:48 on Mar 10, 2019 |
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Mar 10, 2019 23:33
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twoday posted:I don't know much about it but I think I made it once many years ago and it involved marinating the beef for a few days in some kind of spiced brine yeah, this time of year you get a brine packet with the corned beef. I think i vacced it in the bag with the packet and let it sit in the fridge for a day or two before about 16 hours in the tepid puddle bath. e: Here's entirly too many words on sous vide corned beef. https://www.seriouseats.com/2011/03/how-to-make-corned-beef-st-patricks-day-simmering-brisket-meat-the-food-lab.html
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Mar 10, 2019 23:59
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trying the instapot corned beef and cabage tonight, lets see how this turns out. I didn't have any beer though so I just had to use more water. I just completely forgot even though there's a liquor store right next to the grocery store.
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Mar 14, 2019 01:55
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It was sloppy, but turned out ok. My pot didn't get a good seal for the veggies for some reason, so they got a bit too mushy, especially the cabbage. Corned beef was great.     
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Mar 14, 2019 04:23
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twoday posted:Looks fantastic, it's got that amazing corned color. What's inside the meat? You mean in the middle? Little dollop of stone ground mustard. e: There is also no loving way that whoever wrote that recipe fit a full head of cabage in 8ths 1 lb of potatoes and 1 lb carrots in a instapot.
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Mar 14, 2019 04:34
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twoday posted:These things are all variable in size (including the pot) but it sounds pretty difficult Yeah, I'm guessing that since it's so close to St. Pattys that the grocery store I got it from are stocking up on huge cabages, it was only 47c a pound so whatever. Basically a buck and a quater each for some big fuckers. 
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Mar 14, 2019 04:44
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that'll be 3.50 sir
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Mar 14, 2019 04:52
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| # ¿ May 18, 2024 12:08 |
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I'm also making some beef jerky tomorrow night, but didnt really take any pictures since it's basically 'cut meat, marinade in soy sauce then add spice and dehydrate for like a day'
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Mar 14, 2019 05:08
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