/ck/ - Food & Cooking

>>6449844
Tie them together with twine by the stems and hang them up in your kitchen until they're completely shriveled. When you need one, take it and throw it into warm water for a couple hours, then bust it open and seed it. Voila.

>>6449450
Sounds a helluva lot like Punjabi.

>>6449778
>22 pepper plants
Damn. I I though *I* took my salsa seriously.

What kinds? Me, I've got two anchos, half a dozen Anaheims, two fish peppers, and two each of the NuMex Orange and Red (mild habaneros, the red slightly hotter. Yes Virginia, there is such a thing as a non-GMO mild habanero. I have high hopes for them).

>>6420935
>Having some beef pho on top of a mountain

Dump in a bag of instant soup mix.

>>6420922
This. All of this. It ain't a burger unless it involves ground beef... and if you allow your tongue and belly to mentally photoshop it in there, that looks fucking fantastic. Taken as is, it leaves one slightly angry and puzzled.

>>6418264
Get an honest cast-iron skillet and season it properly you lazy fucking bastard.

>>6411784
No idea.

I'm a beer guy.

>>6415546
>Tell me why doner kebab isn't the best sandwich on the face of the planet.
Because pic related exists.

Anything that involves potatoes, beans, and squash. The old American el-cheapo standbys.

And rice. The imported Asian one.

>>6389098
That coon is really scared, and that person is incredibly fucking stupid.

Just sayin.'

>>6382017
Toasted Kaiser roll.

Little mayo on bottom, little Dijon on top.

Lean patty that's still a tiny bit pink in the middle, bacon, bleu cheese, and grilled green chili pepper.

Bit of salt, pepper, and paprika works wonders.

>>6374559
That isn't true. Two thirds of all dairy in the US is produced through local co-ops.

>>6376511
No, I love pickled herring and sardines and stuff, and I love sauerkraut and pickled peppers and what have you, and... fermented fish sounds absolutely delish. If I can't find any I may goddam well try and make some.

>>6376514
That's what I've heard.

God damn I want to try surstromming. Where the hell can I get it from Califailia?

>>6376336
>>6376381
Build a greenhouse and grow your own, you lazy bastard.

A dash of chipotle pepper, plus the cardamom. Just a hint of sweetness and spicy smoke in there...

>>6368133
Okay, so put on your PlayTex Living Gloves and clean the little buggers carefully, seeds and white membrane and all. Important safety tip.

/scribbles note

>>6368175
>1: the sugar will produce unbalanced flavors
That isn't true.

>2: breweries can do that for a dozen batches in a row, but only if they filter their beer when in moves between stages. Without that, you'll be able to use the yeast for one additional batch, but anything beyond that is unlikely.
That isn't true either, as the info from White Labs indicates.

>I don't know why you would rush it that much, your beer will benefit from finishing carbonation before bottling
You mean fermentation. Carbing is what happens in the bottle.

I'm sorry, I'm honestly not trying to pick an Internet fight, but I *do* want to get OP off on the right track.

>>6368194
*A CHALLENGER APPEARS*

>>6367792
>Habanero
>Sweet, fruity and hot
That's what I've heard. I've also heard they are fearsomely hot. That overstated?

>>6367271
>1. can table sugar be used as a substitute for corn sugar when it comes to carbonation?
Of course. For a five gallon batch use a full cup for fizzy ales, and half a cup for a sedate low-carb pub ale.

>2. can I reuse the yeast cake at the bottom of my primary fermenter if I plan on making a 2nd batch right away after bottling my first?
I bottle mine in a plastic Coke bottle, label it, and store it in the bottom of the fridge. The gents at White Labs tell us you can reuse the same yeast up to ten times before weird tasting mutations set in. It's no different than sourdough starter. Build a whole menu. I recommend the Belgian Saison -- it brews at high temps and is tasty as hell.

And yeah, pouring a new batch on the existing yeast cake IF THE WORT IS COOL ENOUGH is fine. People been doing it that way for centuries.

>3. if I accidentally bottled too early will it complete fermentation in the bottles along with carbonation or should I expect the batch to turn out badly?
You may be in for exploding bottle-itis. Which is bad. They can hurt you. Even a high gravity ale should complete primary in a couple weeks, though.

>>6367624
No, just one that has some self discipline.