/ck/ - Food & Cooking

>>4009618
I devoured a pomegranate the other day, bit my bit.
It's a seasonal affair for me.

>>4009749
Ehh behh behh
Always complaining about everything!
Who put slippers in the dishwasher? Who threw a cane at the TV?
Give it a rest

>>4009738
No it's not. Get up to date, gramps.

In modern vocab, potable means 'safe to drink' and palatable means 'tastes ok'.

Wake up and smell the Yam-and-Marshmallow dessert, you're way behind

>>4009734
'flavoring water' is a shame in my opinion. You're drinking a little bottle of superconcentrated kool-aid.

Now if you were refilling your 'mio' bottles with self-mixed koolaid concentrate, I would respect you and your fine endeavors.

But a koolaid packet is something like 25 cents.
How much do you pay for a bottle of 'mio'?

I use AIRBORNE, thanks.

Actually supplying my body with vitamins and minerals for the sake of bolstering my immune system.

Fruit water does not appeal. I'd rather just drink some gatorade.

Someone once said "If you want to succeed on television, first you must make the greatest sales pitch of your life; you must convince the nation that you aren't a total idiot. Or failing that, the most entertaining idiot they've seen in a long time"

I do not think gourmets and chefs are exempt.

People here are big fans of the reuben and the BLT, but I believe the Perfect Sandwich is unique to each person.

Take your favorite savory food, and your favorite vegetable, and connect them with a third ingredient or sauce.

Example.
Favorite Savory: Roast Beef
Favorite Vegetable: Tomato
Binder: Mozzarella and Basil

Finish: Salt, pepper, and a thin smear of horseradish

Here's a perfect sandwich for me - a modified roast beef sandwich.
Give it a try.

>>4003052
Unfortunately the world turns, and modern definitions are always changing.

You can now dump macaroni on a disc of dough and call that a pizza, too. I'm sure it tastes good, but it seems a bit... forced? is the best way to put it. Like trying to force a cup of milk to taste like a stick of peppermint. At some point you should step back and ask why it's necessary.

>>4003055
yes exactly. And while the analogy was to imply turning from a solid into a flavor without passing through a detectable third state, it became lost in translation and I threw it out like overly soft pasta.

Might as well be clear.

The core of an apple is very pithy and fibrous. There is often a concentration of acrid that can dry out the mouth. The husks for the individual seeds are the apple's version of enamel and will feel more or less like chewing through popcorn-kernel shells.

These things completely ruin the flawless, consistent, creamy, biteable flesh-texture of the Perfect Apple.

Very commonly in wild apples, the core would become infested with apple maggots or simply rot early.

The seeds contain toxic substances and absolutely should not be consumed.


For all these reasons I advise against eating the cores.
I tend to have contests with myself, though, in eating as much of the apple I can without accidentally biting into the fibrous parts of the core.

>>4003053
mmm... Britain eh...? Maybe some has found its way to Canadia.
I shall check later.
For now, take this offering from my people

oh?
And where does one find this "Rubicon"?

>>4003041
garf, that doesn't sound like it has any smoothness to it at all.

>>4003036
That's an interesting perspective...why do you think they are the same?

>>4003031
Good luck then, and happy holidays.

>>4003018
here are the directions you are missing.

"
1. In a medium saucepan over medium heat, stir the half-and-half with the sugar until the sugar dissolves and the mixture is hot. In a medium bowl, whisk the egg yolks. Gradually whisk in the hot mixture. Return to the saucepan and cook over low heat, stirring constantly, until the mixture is thick enough to coat a spoon (a thermometer will read about 185° F.), about 3 minutes. Strain into another medium bowl. Cool completely. Whisk in the rum, brandy, and bourbon. Cover and refrigerate until well-chilled, at least 4 hours.

2. In a chilled, medium bowl, beat the heavy cream just until stiff. Fold into the chilled custard. Pour into punch bowl and add the ice cream. Grate the nutmeg over the eggnog, and serve chilled.
"

Do you need a text version of the ingredients?

>>4003020
hahaha. I saw pizzaface too and didn't say anything.

>>4003010
sublimates*
Wrong word.
dissolves*

close enough

>>4003001
no... the Russians like to add whole sugar crystal to their teas and coffees.

As they drink, the sugar gradually sublimates. It starts sharp and ends soft.

Meanwhile another culture (which will not be named) realized that if you sipped espresso through a sugar cube, you could drink a shot of concentrated sugar syrup as the espresso melted the sugar and the sugar in turn cooled the espresso.

The question why someone wants piping hot espresso-flavored syrup, though, is past me.

>>4003000
Calcium Cyanide is not an effective replacement for egg or milk. It is too sweet and does not act as a coagulent when heated.

I usually don't eat those things.
But occasionally, with lemon and capers, in a very small amount.

They provide a lot of nutrition, in a small, somewhat unpleasant tasting package.

Are you so bored? I'm reporting your thread for being meta trash. Goodbye

Closest thing I've ever seen is the "Tom and Jerry" mix which seriously sweetens and fattens a beer. It does work best with RUM though, as opposed to beer... ah, my lazy relatives.


Personally I like it with milk.

>>4002971
if two fully grown people want to justify each other's existence by being infantile to each other, so be it.

The real question is who will pay the power bill. Everything else is window-dressing.