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/ck/ - Food & Cooking

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>> No.19317485 [View]
File: 132 KB, 450x701, chicken.jpg [View same] [iqdb] [saucenao] [google]
19317485

>>19317158
>clearly wrong
So chickens _are_ mammals?

>> No.18621576 [View]
File: 132 KB, 450x701, chicken.jpg [View same] [iqdb] [saucenao] [google]
18621576

>>18621405
I'm not OP.
Here, have another chicken pic.

>> No.16810744 [View]
File: 132 KB, 450x701, EBLfLHy.jpg [View same] [iqdb] [saucenao] [google]
16810744

>>16810707
Nope, it's technically poultry.

>> No.11300761 [View]
File: 132 KB, 450x701, Chicken.jpg [View same] [iqdb] [saucenao] [google]
11300761

General Tso's Chicken


3/4 lb Boneless chicken breast
2 ts Dark soy sauce
2 ts Rice wine or dry sherry
1 ts Finely chopped ginger root
1 ts Cornstarch
1 ts Sesame oil
1/3 c Oil, preferably peanut
2 Dried red chiles
- cut in half lengthwise
1 tb Chopped fresh orange peel OR
2 ts - dried citrus peel
-(soaked & coarsely chopped)
1/2 ts Roasted Sichuan peppercorns
* (finely ground), optional
2 ts Dark soy sauce
1/4 ts Salt
1 ts Sugar
1/2 ts Sesame oil

CUT CHICKEN INTO THIN SLICES 2 inches long, cutting against the grain. Put
it into a bowl together with the soy sauce, rice wine or sherry, ginger,
cornstarch and 1 teaspoon sesame oil. Mix well, and then let the mixture
marinate for about 20 minutes. Heat the oil in a wok or large skillet until
it is very hot. Remove the chicken from the marinade with a slotted spoon.
Add it to the pan and stir-fry it for 2 minutes until it browns. Remove it
and leave to drain in a colander or sieve. Pour off most of the oil,
leaving about 2 teaspoons. Reheat the pan over a high heat and then add the
dried chiles. Stir-fry them for 10 seconds, and then return the chicken to
the pan. Add the rest of the ingredients and stir-fry for 4 minutes, mixing
well. Serve the dish at once.

Add toasted sesme seeds to make sesame chicken.

I HOPE I HAVE GONE ABOVE AND BEYOND YOUR CALL FOR POULTRY.

>> No.10178953 [View]
File: 141 KB, 450x701, 5C1B946B-AC49-43EC-9B5F-E3D5A21DE544.jpg [View same] [iqdb] [saucenao] [google]
10178953

>>10176634
Need garlic, olive oil, pepper, and a splash of Worcestershire. Marinate 30 minutes. Swear on hardwood fire 5 minutes a side. Let rest 6 minutes. And get rid of that celery, that stuff’ll kill ya.

>> No.10058657 [View]
File: 141 KB, 450x701, E46B7D16-9F2F-4345-BAEB-DA35731B090D.jpg [View same] [iqdb] [saucenao] [google]
10058657

>>10057623
Ah, BMI. Developed by a Belgian sociologist over 160 years ago and used to determine risk levels for health insurance companies.
No relation to what weight is actually healthy for a specific height.
Only good for population studies and not individual assessments.
Purely mathematical in nature and not scalable with any degree of accuracy.
Used by pseudoscience, fearmongers, and brainlets to make you believe you are messed up.

Based on BMI I should be 145 lbs. to be healthy. I reach 0.00% body fat at 170 lbs

Guess I need to chop off a leg to be in here.

Retard.

>> No.10002019 [View]
File: 141 KB, 450x701, 31EFC5FB-6028-4568-8BDE-BECB7BF58EA9.jpg [View same] [iqdb] [saucenao] [google]
10002019

>>10002001
He did seem to lack a sort of spatial awareness, or perhaps an awareness of what his body was doing at any given point in time. An example might be the chewing of food.

It could be amusing to watch for a short while but it generally caused chaos and destruction, followed by a sense of nausea.

>> No.9957989 [View]
File: 141 KB, 450x701, 10C27F96-25FD-427B-A332-CA362A15E5B5.jpg [View same] [iqdb] [saucenao] [google]
9957989

>>9951967
The Golden Corral was, originally, a steak restaurant. The term “Golden Corral” would be a reference to a place where the best beef would be used (albeit, in a weird 1960’s-1970’s kind of way).
That was a nice job combining a current cultural status with a 50-year old corporate naming convention. Especially since the concept blends so well. In the end it is just a coincidence that is moderately ironic also.

>> No.9904848 [View]
File: 141 KB, 450x701, 26E797B1-A9C3-4E58-80B5-E690B52836AF.jpg [View same] [iqdb] [saucenao] [google]
9904848

>>9903598
The type of bottle in the pic is called a “crown cap” style. The pic >>9903731 is a bueguel type. Both types store a liquid under internal pressure. The rims/ bulges at the top of the neck allow the bottles to be sealed and transported safely.
In the case of the crown cap the rims are thicker on returnable bottles as they would be re-used and needed to with stand the pressure of having caps re-crimped.
Newer, twist-off bottles are thinner. They are used once and discarded.
The lower rim added strength and served as a lift point for devices the washed and dried the bottles prior to fill.

>> No.8447117 [View]
File: 132 KB, 450x701, chickengame.jpg [View same] [iqdb] [saucenao] [google]
8447117

I have two chicken breasts I need to cook tomorrow night.

What do I do? I made bourbon chicken and jerk chicken fairly recently so neither of those.

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