/ck/ - Food & Cooking

>be about 5 or 6
>always get car sick
>parents drive me to town for a 'treat'
>feel hideously nauseous during the journey but manage to hold it in
>parents take me to a local bakery/patisserie place
>the stench of sickly sweetness is overpowering
>run to the bathrooms and vomit violently

Even to this day, 35 years later, I still can't stand the smell or even the sight of sticky buns and eclairs etc.

Hay /c/
I found a new youtuber with a vegan cooking show, just thought I would share it with you guys..

http://www.youtube.com/watch?v=bmGPIUq8eE4

Pic Unrelated

OP here. I played some vidya and went to sleep, hence why I didn't respond earlier

>>3812284
>5 oz. priming sugar
That sounds a bit much, especially for a stout. I use around 2 oz for that amount of liquid.

>Safale S-04 Yeast
I prefer US-05. It tends to leave less undesirable flavours.

Looks fine overall though. Saved for future reference.

>>3812326
>Most expensive part of the setup is bottles
Go to bars, ask (or don't ask) if you can have their glass recycling -> free bottles.

>>3812336
>I meant how do you like NZ hops? did they work out for you? how did they compare to other hop varietys you have experience with?
This is a repeat of an early brew we did, at which point we didn't have many reference frames. What I can say is that that brew turned out awesome and this time around we've improved our technique considerably.
It's an attempt at copying Sierra Nevada's Southern Hemisphere Harvest Ale. When we gave it to some local beer nerds they couldn't agree on whether they liked our brew or the original best :)

Hey /ck/, bit of a cooking noob here trying something new. I got a pack of quick-cooking flavored rice and some chicken cutlets, and I was wondering if there was some way to cook them together in order to mix the rice's flavor with the chicken well. The flavor of the rice is chicken fajita, hence why I thought it would be awesome if I could mix them properly. Thanks in advance, monitoring from kitchen.