/ck/ - Food & Cooking

>>224
>ginger powder in burgers
interesting. sounds delicious. i will try

to add to OP's list:
easy peasy peanut sauce
-handful of peanut butter (i prefer crunchy)
-juice of 1 lime or some orange juice
-soy sauce (couple glugs, to taste)
-garlic (fresh best, powdered ok)
-ginger (fresh best, powdered OK, optional but tasty, just don't overdo it)
-chili to taste (i prefer spicy so i use fresh habaneros but chili powder also works)

taste it and see what it needs. you can add sweet (honey/sugar/fruit juice/jelly or jam) or salty (soy sauce works best). you can also add coconut milk to make it more of a soupy curry type thing.

the resulting peanut sauce can be used as a sauce for noodles and stir-fried veggies/meat, or a dipping sauce, or a base for a curry, or a dressing for a salad. whatever's clever. takes about 10 minutes from start to finish and usually have most of the ingredients laying around. good with almost any veggie or protein. vegan friendly.

>>271
very based. take the stew-pill. my contribution: homemade broth.

best method: take a big ziploc bag and keep it in your freezer. throw your veg and meat scraps/bones in the bag until it is full. segregation according to meat/veg type optional

once scrap bag is full, throw it in a big pot and fill with water, bring to a boil. simmer until reduced by 1/3-1/2, then transfer to other pot and refill the pot with scraps. repeat this process 3-4x (should take 4-6 hours roughly) until the scraps aren't really giving off more juice and the second pot is looking very dense and flavorful.

final step is to let it cook down until it's very concentrated (about 1-2 inches in the bottom of the pot and glossy) then let it cool for 1 hr or more. when it is mostly cool, pour it into the gallon ziploc bag and put on a cooking sheet in the freezer. it will freeze into a handy sheet of broth, which makes it easy to break off chunks.

add broth-chunks to anything you cook but especially soups, stews, sauces and stir-fries. it is both extremely healthy and extremely tasty (adding richness + depth of flavor) and very low-effort to make.

What spices goes with beans and rice? Trying to make things a bit more interesting as a poorfag

Just made a quick & tasty tuna salad:

One 5oz can if WildPlanet Skip Jack Tuna
1/2 large California avocado
2 1/2 small scoops of Del Monte Relish, Sweet Pickle
1/4 fresh lemon juice
Sprinkling of Old Bay seasoning

Pondering, maybe later, adding some sour cream. I kind of like it how it is.

>>263
Looks good leaf

Burger

Roast beast with tomato and alfalfa sprouts; mayo on one side, horseradish on the other- sprinkle some sunflower seeds for crunchiness!

>>289
Reuben
Monte Cristo
Tuna Melt

Fried egg also gets honorable mention for me, though jelly sounds nasty. I usually put cheese and some kind of meat on mine.

i've been keeping it simple lately. steak/chicken slices, mayo, sandwich sprinkle, toasted bread. maybe some au jus if im feelin frisky

>>301
You can make one of the Mexican style corn breads suing creamed corn and just skip the jalapeno peppers.

>>304
>skip the jalapeno peppers.
blasphemy

He should have just started with Mexican style but he asked for cornbread with "kernels of corn" fastest way to get there is Mexican recipe minus jalapenos.

For me it's gotta be the Jasmi's, a Bahraini fast food restaurant chain.

>>40
I know good guac when I see it, and that's good guac, but that tortilla wrap is garbage and you should scrape the food out of it and lick the sauce off and then crumple it up and throw it away.

>>205
>>253
looks egg-cellent

>>126
rare flag

>>253
this made me hungry anon
fuck you

>>157
> store bought is unhealthy tier
> rapeseed oil, soy sauce
good goy
olive or avocado oil is good; seed oils are kike poison tier
coconut amino acids are a good sub for kike soy sauce

>>159
>garlic first
after chopping garlic, is best to let it sit and oxidize for 5-10 minutes; this increases flavor/medicinal benefit.

>>174
Diarrhea, just as I though.

>>274
Its all a coincidence, except for all COVID deaths. Those were DEFINITELY caused by COVID and COVID ALONE. But the food plant fires, pilots crashing and deaths, hepatitis in children outbreak, vaccine deaths, media lying about everything, myocarditis and blood clots, FIFA players collapsing, NIH funding Wuhan Lab, Biden recieving 100,000 votes at 4AM, vaccine not preventing infections, majority covid cases vaccinated

Those are all coincidences. But NOT ONE covid death, those are all 100% legit

>>261
nicely done. im gonna guess that there were no food plant fires for a decade before this too

Frens: I just updated the USA Food Processing Plant Fires… Cheers!

—–

Fuck the CIA Terrrorist Organization

Fuck the CIA Glownigger Association

Fuck the CIA Alphabet Boi Subhumans

Fuck the CIA Faggot Michael D’Andrea

Fuck the CIA Subhuman Billy J. Burns

—–
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Shit, oysters Rockefeller, gumbo, jambalaya, smoked BBQ anything, she crab soup, sourdough anything ( pier 39 bread bowl bisque dude, you rule) meatloaf done right is amazing, and the most god-tier food of all the bacon-wrapped jalapeno breaded footlong all beef corn dog, with mustard.

There's a reason I didn't mention beef Wellington ensemble served on an Earl of Sandwich.

>>140
new orleans food (etouffe, jambalaya, gumbo, etc) is the correct answer indeed but as an Iowan i think nothing beats sweet corn with butter and salt, fresh from the back of a pickup truck and picked that morning

big fan of new mexico style Hatch chili peppers too, so chili burgers or green chili chicken soup.

florida/gulf coast seafood/shrimp. New England clam chowder. Georgia peach pie. Memphis hot chicken. Wisconsin cheese curds beer and snausage. i'm a sucker for a big-ass pork tenderloin, like the size of a dinner plate. BBQ ribs or brisket (i like vinegar based sauces but smoky-sweet is good too). fish fry for Lent, with all the fixins. there's good food everywhere man.

Something we make all the time, pan fried chicken thighs. I buy skin on, bone in, then remove the bone. Salt, pepper, garlic powder then toss it into a cold pan on medium skin side down. Heat renders the fat into a nice frying oil and you just cook skin until crispy then flip. Cook until 185F (get a thermometer), and voila

two things: homemade broth and peanut sauce/satay

to add to OP's list:
easy peasy peanut sauce
-handful of peanut butter (i prefer crunchy)
-juice of 1 lime or some orange juice
-soy sauce (couple glugs, to taste)
-garlic (fresh best, powdered ok)
-ginger (fresh best, powdered OK, optional but tasty, just don't overdo it)
-chili to taste (i prefer spicy so i use fresh habaneros but chili powder also works)

taste it and see what it needs. you can add sweet (honey/sugar/fruit juice/jelly or jam) or salty (soy sauce works best). you can also add coconut milk to make it more of a soupy curry type thing.

the resulting peanut sauce can be used as a sauce for noodles and stir-fried veggies/meat, or a dipping sauce, or a base for a curry, or a dressing for a salad. whatever's clever. takes about 10 minutes from start to finish and usually have most of the ingredients laying around. good with almost any veggie or protein. vegan friendly so very handy if you happen to want to cook for an art ho.

Post too long. Click here to view the full text.

>>285
sorry, that ^^^^^^^^ is two recipes. peanut sauce ends after the words "art ho" and the homemade broth recipe begins with "best method"

i apologize