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/ck/ - Food & Cooking

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seriously, I usually use fresh tomato or canned tomatoes that i blitz o make my sauces,, thanks to the lock-downs that is no longer viable as the price of both soured to new heights.
I tried using tomato paste with water added as a substitute but it tasted like absolute garbage leaving a distinct metallic taste in my mouth. I don't think i did anything wrong so why the fuck do people use these?
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From my experience it will only last ~5-7 days in the fridge, even when covered with plastic wrap.

Never tried freezing.
lol amerimutts absolutely seething for simply existing.
>hurr durr i tried to hammer in screws and it didn't work hammers suck
That's not how you use tomato paste you fucking dumbass.
>I used cheese and water in place of milk and it went weird, WTF?

There is truly no help for this board.
Based retard dabbing on CUckers.

the true hangover solution
fatty breakfast cures btfo
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pickles and pickle juice is good, that and saltines.
If one pukes up pickles then it doesn't taste so bad but the pickle juice sort of settles in.
... cold thin apple slices also.
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Bun Bo Hue
literally nothing can cure a hangover except giving yourself a saline infusion.
It's more about easing symptoms than an actual cure.
Eggs are good before and after drinking because supposedly they have a chemical in them that helps your liver process booze.

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What is your favorite crispy summer beer?
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High Life is pure trash
Left coasters will never get this lmao
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Based, the fact they don't distribute in Michigan pisses me off.

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I'm going to be making oven baked boneless chicken breasts for dinner tonight and I was wondering if I should marinate the breasts in BBQ sauce first? Or should I just pour the BBQ sauce on them right before I put them in the oven?
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Save your sauce for dipping.

I've left chicken to marinate for waaay longer than any sane person should and the results are really underwhelming.
I suspect it has to with the 5% brine (or whatever that shit is) that most packaged chicken breast comes with. It's just so full it cant take on anymore "flavor".
At least thats my theory idk
Sure, yes, I was replying in the context of the OP. Stir fry, thinly sliced steak (for use in fajitas for example), relatively thin chops (lamb, pork, whatever), all of this can be fine. beef seems to take to marination better than any other meat in my experience, with pork being the absolute worst and chicken falling closer to pork than beef. Also, if you're marinating veggies or tofu, then it definitely works.
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based bratposter
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I followed your guys' advice and just put the bbq sauce on the chicken before the oven and it came out great! Thanks everyone!
Wrong! She is very smart and cool and has tons of friends and is the best.
you too!
I am going to punch brat in the face and make her cry for being such an annoying little bitch. Her sisters and Himawari will thank me.

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Share your worst encounters with Vegan
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She let me blow a load on her ass.
Steiner was a dangerous hack.
Biodynamic is somewhat okay because of its general organic purposes but the spiritual shamanic aspect is literally dung in a horn

a vegan ordered a pizza with vegan cheese and I ate it and it wasn't as good as a pizza with normal cheese
I'm using biodynamic because "organic" doesn't really mean sustainable or environmentally diverse. Permaculture is a better term, but biodynamic certifications require pretty sound rules like a diverse amount of fruits/vegetables, at least one animal, and a closed loop of self made compost (hence the need for an animal).

Do more research on soil and composting and find out that the horn thing, as well as the "tea" and the "special intentional stirring" thereof has actually tapped into the science of preparing a properly aerated compost tea. The stuff in the horn serves as an inoculant. The stirring causes bacteria counts to exponentially double. Then you fling it onto your leaves (foliar compost application) and into your soils. Dr. Ingham has done some really cool research on compost if you are interested.

Most aspects of natural farming are shamanically witchy at their kern. You can add birds nests as a local inoculant to your compost tea as well.
Where do you think that B12 is coming from? Have you verified that no animals are harmed in its production? This is the shortsighted mindset of vegans.

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>just noticed that those pretty expensive 2x3 cloves of garlic I bought risking my health, actually came from China

why do german supermarket chains do this?

why can't eastern europeans grow fucking garlic??

it's so upsetting, the environment in china is a disaster, everything is polluted with toxic chemicals, they cut every possible corners in agriculture with chemicals too

and fuck the CCP in general, read the labels bros!
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Never happens to me because I only get the kind with some purple, not that all white shit.
The Chinese has purple in it
mcdonald's trademarked the name 100% beef so they can put worms and poo in their hamburger patties
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If you don't like it, why don't you grow your own?

Then go back.

What a whiny spoiled brat. Cry more faggot.
lel so butthurt

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The great debate
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a challenger appears
and im not even vegetarian
anyone who disagrees is retarded
Original is better.
The duality of man

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How do you guys spice up your ramen? I just moved so I haven't fully stocked my kitchen yet, didn't feel like going out, so today just onion shrooms garlic browned nicely in the pan seasoned with ginger white pepper salt a little cayenne chives cilantro, no broth so I used water and coasted on my base flavors, added my noodles and green onion. No soy sauce so really not great, but how do you guys do it?
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a sprinkle of Vegeta soup seasoning and a spritz of lime juice
I don't do dry ramen that often because I have some kind of korean supermarket nearby that sells lots of chinese and japanese stuff so I can get 'fresh'-ish ramen (think butoni vs barilla) and miso and tonkatsu pastes; I usually pair that with some sliced pork belly or steak (both extremely easy to slice and do in a pan in the exact same timeframe as boiling water to make noodles), scissor some dried seaweed up over it and you've got something closer to mediocre restaurant quality for the same level of effort as the perfectly dry stuff, but I digress.

I used to do a lot of the dry ramen, honestly like a stable food for most of my early 20s. If you can find a chinese grocery store of some sort within driving distance, many of them sell these "meat balls" in a freezer section, there's a whole bunch of different kinds I haven't tried the vast majority, but the chicken, beef and pork ones are all pretty common and solid. they basically stay good like forever in the freezer, and if you toss em in the pot while the water's still cold and let it come to a boil and cook your noodles they'll be done by then too; that's the el-cheapo easiest materials way

If you can get fresh noodles and fresh paste (miso, tonkatsu, whatever you want) then do that obviously with whatever fresh meat that traditionally goes with it, or you yourself like
While there's maybe 5 Asian restraints in my area I actually have yet to see an asain market/store etc, mostly your Wal-Mart fast food and less than fresh... But I'm in a military town so that's part of it
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Ramen noodles are gentle for stomach. It helps to digest the food properly. It contains some amounts of fiber that help promote smooth digestion during pregnancy.
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Where did you eat your best kaigun kure?
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I find it doubtful the sauce packs would be better.
you can do all sorts of stuff with the blocks to amp them up, like searing meat then caramelizing onions in the pan ahead of time.
>you can do all sorts of stuff with the blocks to amp them up, like searing meat then caramelizing onions in the pan ahead of time.
I do all that. Those things are regarding flavor. I'm happy with my flavor, I'm unhappy with my sauce consistency. I don't think it's as thick as it should be.
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Small place in Takayama last year. Could smell it from a clear block away and immediately knew what I was having for dinner
well, less liquid like you said is just the trick
>kaigun kure
Last year, Yokosuka Japan.. was alright.

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How do you like your tacos?
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>I'd rather
When shit taste has its way
Imagine the senseless process of the taco bell or fast food chain anything and nutrition
Eat that cancerous shit and enjoy
spicy with lots of cheese
I like flyover old el passo ground beef boring tacos, but its hard to beat street style chunks of steak type shit is gud mane
what a fag
ive never ever understood why people would use hard shells over soft tacos. its disgusting and they should be hung for their arrogance

1. What was it actually like pre-prohibition?

2. Did all of those little regional breweries in the postwar years produce the same cheap swill as the big guys? IIRC I’ve seen billboards from the 1950s advertising American porters/stouts.
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Prohibition killed off a lot of the alcohol industry in the states that is only now starting to come back, especially in the states where it was cultural and not just the law. Iowa, for example, produced significant amounts of wine that has only started to be produced again in the last decade. My parents' home was built by german immigrants who sold wine and distilled spirits, and the place has a 150 year old wine cellar in the back. We found a guy who put together literally a two volume compendium of every alcohol producer in the state in the 18th century, and it was pretty neat seeing some of their newspaper ads.
It's typical /tv/ tut tut tut shitposting. But you missed the based laughing guy on the right.
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It was pretty much all local with canning in its infancy, so very localized and varying. For example, they couldn't even figure out how to can a beer well into the 60s.

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Fridge died and this is what I've got since beginning to restock, too far to walk to the store wifey has my car right now for work (hers is in the shop) I'm at a loss for dinner cuz I'm hoping to save the steak for the weekend when she's home.. Will attach door pics and seasoning
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Spice cabinet
why did you open it if died? you could have left it closed til the weekend and saved the steak easily. you probably killed the steak by taking all these pictures
just make a medley retard
No I mean I lost my fridge contents and this was my hasty fill enough to eat until the weekend stocking, this is safe but all I got
Do you mean of meat and my limited veggie and cheese?

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R8 my gr8 bread m8
shoulda carved in a swastiker
I'll do that on a loaf tomorrow if you give me (you)s

Or do you want a swastika chocolate chip cookie?
Looks pretty solid. What are the ingredients? How many times do you fold it?
Have you tried using a cast iron dutch oven to make loaves? Its supposed to help regulate temperature and make the loaf fluffier.
Is that sourdough? Cooking sourdough bread on lockdown is a boomer meme.

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what does /ck/ think about bubble tea? what are your favorite flavor combos?
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variety :)
The only difference is two more strategic movements. Then total consolidation. Hong Kong is now almost totally pinned down. Taiwan in 2021.
Dear mr. chang, vaccine of CCP virus has been deposited in to your cunt.
I hate sucking up solid shit through a straw.
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why'd you make the same thread twice

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When's the nice time you had a big sloppy chicken parm?
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cow balut as far as I’m concerned. eating veal is flip-tier, or would be if they could get it.
I just wish it was more filling...
filet mignon pleb tier shit. sausage and peppers all day.
What’s the place?
Baked chicken parm in spaghetti is so much better. This hole in the wall Italian place near me that's owned by an actual Italian with an Italian accent makes it so good.
Faiccos in Greenwich Village

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