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>> No. 9544 Anonymous
26th June 2013
Wednesday 10:29 pm
9544 Recipes only, no comments. Stickied

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>> No. 13296 Anonymous
25th April 2020
Saturday 9:12 am
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Spicy Savory and Sweet Mexican Corn Bowl (Elote)

1 Can of Corn
A couple scoops of Mayonnaise
Grated Cheese like Parmesan
Powdered Cayenne or Chili Pepper

Drain the water from the can, heat corn in microwave bowl, add scoops of mayonnaise and mix to where the corn is lightly-moderately saturated in it. Make sure there's very little to no water in the bowl before hand. Add grated parmesan and mix so there's enough to see throughout. Add light to moderate amount of Cayenne Pepper. You may want to just sprinkle it on top or mix it in.

An alternative to a can of corn is to buy corn cobs and cut the corn off the cob with a knife.
>> No. 13304 Anonymous
25th April 2020
Saturday 10:44 pm
13304 Two course all potato meal
Works best with small to mid-size potatoes, cooking times may vary depending on what kind of potatoes you have.

- Potatoes
- Salt and Pepper
- Cooking Oil
- Vinegar

Pre-heat your oven to around 180-200C.

Take some potatoes, wash them and then peel them using a knife by shaving off strips roughly 2-5 mm thick. Try and keep the strips relatively even.

Put the kettle on.

Rinse the potato peels to get rid of excess starch, pat them dry, put them in a dry bowl and with salt and pepper. You can add any other dry spice you want. Add a good dollop of cooking oil, then mix some more until the skins are reasonably evenly coated. It's better to use a bit too much oil than a bit too little. Spread them on a baking tray lined with tin foil (without overlapping if possible) then stick them in the oven. While they cook, roughly dice the peeled potatoes and put them in a pot with the boiled water from the kettle and 3-4 table spoons of vinegar. They need to boil for ~20 minutes, the vinegar prevents the potato from falling apart during boiling.
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>> No. 13322 Anonymous
24th May 2020
Sunday 2:07 pm
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I've been making tea in the saucepan lately and I find it tastes better, kind of softer.

Here's my method:

Put the cold water and teabag into the saucepan
Put on a high heat
When it's come up to boil it's done
Pour into a cup and add milk and sugar to taste
>> No. 13420 Anonymous
13th June 2020
Saturday 1:17 am
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Why not try the AMERICAN way?

>> No. 13366 Anonymous
30th May 2020
Saturday 3:04 pm
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Overall, what's your favourite fruit? I have a couple of oranges in the evening with a nice cup of redbush which I find pairs nicely. The sugar content is a little high but they seem durable and hassle free.

Just fishing for some ideas for variation.
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>> No. 13496 Anonymous
6th July 2020
Monday 1:41 pm
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I've noticed that supermarkets have an abundance of melons recently. Lots on offer for a quid. Assuming it's coronavirus related.
>> No. 13497 Anonymous
6th July 2020
Monday 5:46 pm
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I am complaining about the peaches. They're all fucking terrible and seem to rot without ever ripening.
>> No. 13498 Anonymous
11th July 2020
Saturday 10:35 pm
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I ordered some oranges from Tesco, and the ones they supplied were roughly the same size as satsumas. At least the bunch of bananas they delivered were nicely green and not immediate banana bread fodder.
>> No. 13499 Anonymous
11th July 2020
Saturday 10:56 pm
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>Nicely green bananas
Probably the only acceptable 'ripen at home' fruit.
>> No. 13500 Anonymous
11th July 2020
Saturday 11:37 pm
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>> No. 13474 Anonymous
27th June 2020
Saturday 5:41 pm
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After watching this I can no longer enjoy pizza as a food. It really is a shit food for children and when made properly a slice or two is only a lunchtime item comparable to a sandwich.

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>> No. 13490 Anonymous
29th June 2020
Monday 4:18 pm
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That's not a pizza. It's not even a quesadilla.
>> No. 13491 Anonymous
30th June 2020
Tuesday 12:19 am
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>After watching this I can no longer enjoy pizza as a food.
The internet is going to be a dangerous place for you if you're that easily convinced by ranty videos.
>> No. 13492 Anonymous
30th June 2020
Tuesday 6:34 pm
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This has got me thinking about what delicious atrocities I can commit with a peshwari naan, a splat of jalfrezi, crumbed paneer and some blobs of saag.
>> No. 13493 Anonymous
30th June 2020
Tuesday 6:42 pm
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I don't know lad but when you do, post the results.
>> No. 13494 Anonymous
1st July 2020
Wednesday 2:55 pm
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You just don't know what good pizza is.


>> No. 13192 Anonymous
22nd January 2020
Wednesday 5:53 pm
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This is going to be our food review thread.
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>> No. 13464 Anonymous
24th June 2020
Wednesday 2:10 am
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All food industry/catering stuff is the same brushed stainless steel stuff from restaurants to McDonalds to production lines.

Only real difference is in uniforms, and frequency of getting shouted at.
>> No. 13465 Anonymous
24th June 2020
Wednesday 2:21 am
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Would people think I was a mentalist if I fitted my home kitchen with stainless steel tables? They're really good.
>> No. 13466 Anonymous
24th June 2020
Wednesday 7:03 am
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No. The one challenge with steel/glass tables is that they are very uncomfortable to sit at though. By all means use them for worktops, but metal/glass is much too cold for your arms to rest on. It's why all those people who have fancy glass desks at work are actually twats, they're almost impossible to sit and type at.
>> No. 13467 Anonymous
24th June 2020
Wednesday 10:22 am
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There were some people on Twitter (I think black Twitter) who were laughing at people who wash their rice.

I don't get it. If I'm eating it plain, I wash my rice? It comes covered in shit which makes it taste bitter.
>> No. 13468 Anonymous
24th June 2020
Wednesday 10:55 am
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You're absolutely supposed to wash (uncooked) rice, any Asian person would think you were mental if you skipped that step.

>> No. 13435 Anonymous
23rd June 2020
Tuesday 10:57 am
13435 Restaurants
Do restaurants matter? Are they really any good? Obviously many of them are doomed post-lockdown and will likely become whatever follows the vape shop as the highstreet fad by this time next year. But other than the people they employ do people really like them? Really? Really... ?
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>> No. 13454 Anonymous
23rd June 2020
Tuesday 5:18 pm
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>Also, if your cinema is selling popcorn, it's likely some shitty chain like Showcase or Cineworld so I can see why you would rather watch TV.

Absolutely mental take. Even the arthouse cinemas I've been to do popcorn.
>> No. 13455 Anonymous
23rd June 2020
Tuesday 5:47 pm
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>What's with those restaurants that have tables right next to each other?

I've never understood how people are okay with this either and will actively avoid restaurants that do this. The worst part for me is when you can't hear the person opposite because everyone else is talking in your ear. And those times when there's plenty of space by the windows but I get assigned some table in the middle of a row in the ugly people section.

You will usually find this with places in the city that have good ratings but it always felt silly for me as I can't enjoy the food when I'm claustrophobic. I don't care how authentic the food is, I'm here to spend time with someone as the priority.
>> No. 13459 Anonymous
23rd June 2020
Tuesday 9:17 pm
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It's not that I dislike them, but I find them the least appealing of all the public places you can go with people. If I wanted to eat and drink I'd rather be in a cafe or pub, or weather and enviroment permitting, get something to take away and sit outdoors. I feel like their only function is for people to meet up with extended family members and eat mediocre fare in groups of at least four. If we weren't resigned to living in tiny homes and getting by on whatever's on the "Whoospie" counter at Asda that wouldn't even exist.
>> No. 13460 Anonymous
23rd June 2020
Tuesday 9:38 pm
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> food is food, it's no an experience the same way cinema is.

You epitomise all the base and low customs of man that I have so come to despise.
>> No. 13463 Anonymous
24th June 2020
Wednesday 12:47 am
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It does seem strange that they can be so sneeringly reductionist about one ritual of life and culture. But so snobbish about the other that they wouldn't dream of going somewhere that they served popcorn!

>> No. 13375 Anonymous
31st May 2020
Sunday 7:58 pm
13375 Indian Takeaway
What's your go to order when you get an Indian? I'm quite partial to a chicken tikka phal and a shami kebab myself.
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>> No. 13392 Anonymous
1st June 2020
Monday 4:20 pm
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The trick with Brick Lane is to get some local knowledge, find a good place, and only ever go there. My favourite is a place called the Muhib - yellow decor outside, bring your own wine, about half-way up before you get to the nightclub bit.
>> No. 13393 Anonymous
1st June 2020
Monday 10:22 pm
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>You're giving me foul memories of living in Stoke.
I moved from Lichfield to (near) stoke a couple of years back, and my biggest regret has been moving away from the greatest indian takeaway I've ever found. They rented this tiny ktichen in the back of a "local" pub (standing room maybe about 1m wide by 4m long), but it was the best I've ever had, even better than some of the award winning places in the Birmingham Balti belt.

Around Stoke, so far the best I've found is a restaurant in Newcastle with a takeaway service, called koh-i-noor
>> No. 13394 Anonymous
1st June 2020
Monday 10:57 pm
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I can't vouch for takeaways but I know some OK Indian restaurants in Stoke and Newcastle. There was one I used to go to on the approach to Newcastle called Basmati that was particularly good. I used to go there just for their "lamb stuffed pepper" starter which was proper ace.
>> No. 13402 Anonymous
3rd June 2020
Wednesday 5:29 pm
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While we're at it:

Sanam is the best restaurant on the Curry Mile. Get the biryani. Everyone says it's Mughli but they're wrong. MyLahore is also pretty good to say it looks like a knockoff McDonalds.

Al-Jazeera, which shares the same logo as the news station, does a great afghan chicken over rice.
>> No. 13403 Anonymous
3rd June 2020
Wednesday 5:42 pm
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This is some good intel seeing as I'm thinking of going there for my 30th, cheers lad.

>> No. 13373 Anonymous
31st May 2020
Sunday 2:36 pm
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On a hot day like this there is nothing better than a freezer drawer full of freeze pops. I'd go as far as to say they're actually better than lollies and choc ices.
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>> No. 13374 Anonymous
31st May 2020
Sunday 3:55 pm
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I agree, but not all ice pops are created equal. I am in love with these things, they have a texture closer to firm slush than ice and are fantastic.
>> No. 13383 Anonymous
1st June 2020
Monday 1:43 am
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Not only are they better than ice lollies, but they are hangover kryptonite; they flee before them.
>> No. 13384 Anonymous
1st June 2020
Monday 12:53 pm
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This is stone cold truth.
>> No. 13471 Anonymous
26th June 2020
Friday 8:23 pm
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I'm out of freeze pops. Someone go to the shop for me.
>> No. 13472 Anonymous
26th June 2020
Friday 8:35 pm
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I couldn't find any in tesco today.

>> No. 13323 Anonymous
24th May 2020
Sunday 8:40 pm
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How do I up my egg mayonnaise game? Current preference is:-

- Boiled eggs
- Mayonnaise (Heinz Seriously Good)
- Salt
- Pepper
- Cress
- Lightly toasted bread

I want to take it to the next level.
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>> No. 13331 Anonymous
26th May 2020
Tuesday 10:55 am
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Polish 'majo' is way better than the shite over this side of Europe anyway. Get yourself some of the Winiary stuff in your world foods aisle. That said, it's probably because it comes with mustard already in it.
>> No. 13332 Anonymous
26th May 2020
Tuesday 11:17 am
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I often find the world section has decent alternatives to well known brands but I wonder if the standards are there. GMOs, animal welfare, etc.
The logo looks suspiciously like Maggi's, but according to wikipedia they're unrelated.
>> No. 13333 Anonymous
26th May 2020
Tuesday 11:18 am
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>> No. 13335 Anonymous
26th May 2020
Tuesday 11:55 am
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>The logo looks suspiciously like Maggi's
Is your name Dominic Cummings?
>> No. 13336 Anonymous
26th May 2020
Tuesday 9:11 pm
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Japanese mayonnaise is really quite spectacular, Kewpie is the brand you'll most likey find over here.

It goes without saying that better eggs and bread will also help your sarnie along. The former perhaps not as important once smothered in mayo.

>> No. 13299 Anonymous
25th April 2020
Saturday 4:50 pm
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Would you eat dog meat?
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>> No. 13300 Anonymous
25th April 2020
Saturday 4:57 pm
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That depends. How does it taste?
>> No. 13301 Anonymous
25th April 2020
Saturday 5:09 pm
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It is described in Chinese, roughly, as "fragrant meat", which is exactly how I would describe lamb or mutton. A little bit of googling suggests my assumption is not far off.

I don't like lamb that much, so probably wouldn't bother with dog, either.
>> No. 13302 Anonymous
25th April 2020
Saturday 5:12 pm
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Maybe for the novelty but I'd much sooner have human meat. If someone tells you they've eaten dog meat you'd probably think they're a bit of a tramp, human on the other hand sounds dead classy. You know I'm right.
>> No. 13303 Anonymous
25th April 2020
Saturday 8:46 pm
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>>13302 The vat-grown meat companies must surely be growing human flesh by now. Ethical, tasty, tender. I'd happily eat me.
>> No. 13305 Anonymous
26th April 2020
Sunday 10:36 am
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Dog food meat, or meat from a dog? Probably no then yes. Depends on the preparation I suppose.

>> No. 13297 Anonymous
25th April 2020
Saturday 12:16 pm
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I don't feel confident that I know my chicken. I'm not a bad cook but I always feel like my basic oven baked chicken breast comes out slightly too tough on the outside and a little rubbery. It's maddening considering I cook it so often on weeknights.

What works for you? I massage in the spices to tenderise at the same time (typically use smoked paprika and black pepper) I give it 5-10 minutes to properly settle before and after I put it in the oven. I follow the guidance of 170c for 35 minutes, which is probably where I'm going wrong, but you of course can't cut open a chicken breast to check progress without risking the juice.

Maybe brine soak would be something to try but it seems silly to salt up an otherwise healthy protein.
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>> No. 13298 Anonymous
25th April 2020
Saturday 12:50 pm
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You're overcooking them. 170 for 35 seems only slightly excessive, 30 should do it. You could invest in a meat thermometer to check when they're at a safe temperature. I would recommend cooking it at a higher temperature for a shorter time, though, 220 for 20ish minutes is likely better, the higher heat will crisp the outside rather than slowly rendering it and should avoid the toughness.

>Maybe brine soak would be something to try but it seems silly to salt up an otherwise healthy protein.

This is deeply concerning to me. Salt is not bad for you unless you have medical conditions what would make it so, and if you're not putting salt on your food, it's going to be shit no matter what you do. Brining is an excellent idea and will pretty much guarantee very moist chicken breasts.

Even if you don't brine them, you should at least be whacking a bit of salt and pepper on them before you put them in the oven - this itself will act as a sort of brine and reduce the rubberyness of the outer meat too.

>> No. 4633 Anonymous
1st August 2010
Sunday 2:24 pm
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Look at this fucking thing, /nom/. Gaze upon it.

Fucking yum.

(It's five or six inches in diameter, in case the scale isn't obvious.)
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>> No. 13132 Anonymous
30th October 2019
Wednesday 7:40 pm
13132 spacer
What's a social network?
>> No. 13133 Anonymous
30th October 2019
Wednesday 7:41 pm
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They're going 24/7
>> No. 13276 Anonymous
6th April 2020
Monday 7:00 am
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Little article here about Our Fungi Lord and Saviour, Roger Phillips, and mushrooms in general. Found in the Observer. Probably online now that I think about it, but fuck it, I made the effort so here it is.
>> No. 13277 Anonymous
6th April 2020
Monday 7:00 am
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>> No. 13278 Anonymous
6th April 2020
Monday 7:43 am
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>>13277 Thanks for that.
These guys were looking really shiny and golden yesterday. Probably not food?

>> No. 12807 Anonymous
10th November 2018
Saturday 9:39 am
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What's the best method for making tomato sauce?

I usually slowly cook a few tins of plum tomatoes, but it doesn't quite taste as rich and strong as I'd like. Should I be adding in tomato puree?
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>> No. 12844 Anonymous
11th November 2018
Sunday 6:40 pm
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Thank you very much, I didn't know about them.
>> No. 13055 Anonymous
3rd August 2019
Saturday 7:11 pm
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Today I've tried using red wine vinegar in my pasta sauce. I think it might be a bit of a game changer.
>> No. 13056 Anonymous
3rd August 2019
Saturday 8:52 pm
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As I said in >>12823 you need a bit of vinegar to make the tomatoes taste nicer. It's definitely a game changer.
>> No. 13274 Anonymous
4th April 2020
Saturday 12:06 pm
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I think I've perfected tomato sauce:-

3 tins of chopped tomatoes
6/7 cloves of garlic
Glug of oil
A few herbs
A squeeze of tomato puree

>> No. 13275 Anonymous
4th April 2020
Saturday 3:34 pm
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I always add white wine vinegar to pasta. And a small mountain of salt. The pasta should taste delicious on its own.

It ain't perfecto if it's tinned tomatoes now is it, mate.

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>> No. 13212 Anonymous
30th January 2020
Thursday 6:29 pm
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Anyone drink tea with no milk or sugar?

I stopped drinking coffee a few days ago and replaced it with black tea. It's quite nice and clean tasting. Coffee always made my mouth feel kind of dirty.
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>> No. 13217 Anonymous
30th January 2020
Thursday 9:19 pm
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I'm the type of person who leaves the bag to stew for 20 minutes on occasion - black tea as such is awful. Probably quite nice weak, though. I do find it sticks to the teath and breath a whole lot more than with milk, though.
>> No. 13218 Anonymous
30th January 2020
Thursday 9:55 pm
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For reference, ass tastes like when you put your tongue on the top of a 9v battery.
>> No. 13219 Anonymous
30th January 2020
Thursday 9:58 pm
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If that's true why don't we insert battery-operated gadgets rectally when they're out of juice?
>> No. 13220 Anonymous
30th January 2020
Thursday 10:16 pm
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Yeah, have had black tea for years. Don't really like sugar in hot drinks, and realised that the splash of milk most people put in really isn't that noticeable anyway.

It's funny that people always seem a little surprised when I say no milk, no sugar. "You sure?" yeah of course I'm fucking sure.
>> No. 13221 Anonymous
30th January 2020
Thursday 10:23 pm
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Depends. An Earl Grey I drink black, a more bland tea like Barry's or PG Tips needs something a little extra to help it along like a splash of milk. Increasingly, though, I found a pinch of "lemon salt" (instant lemon juice) to be a perfect addition to all black teas. The slight acidity marries well with the bitter notes and amplifies the clean flavour.

>> No. 13208 Anonymous
28th January 2020
Tuesday 9:49 pm
13208 Vegan alternatives
That Violife cheese is quite nice and has decent texture and body of flavour but I've yet to find a milk substitute that has the same creaminess / mouthfeel of actual dairy.

Vegan/flexitarian soapbox general, I guess.

Also fuck almonds.
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>> No. 13209 Anonymous
28th January 2020
Tuesday 10:40 pm
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Violife actually melts quite well though, one of the best of the vegan cheeses in that respect - in the oven you can make a decent toasted cheese sandwich and if you use the slices on a burger (Beyond Meat obvs) it makes a very good cheeseburger indeed.
>> No. 13210 Anonymous
28th January 2020
Tuesday 10:47 pm
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I'll have a look for it, cheers.

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