QTDDTOTT: Question Thread

[Anonymous No.11182785]

This thread is for "Questions that don't deserve their own thread."

Ask any small /ck/ questions you have!

[Anonymous No.11183165]

Say you bought a bag of tortilla chips, yeah? Then let's also say that a melon you also bought managed to roll about during the drive home and onto said bag of tortilla chips, crushing them into shards too unsuitably tiny for dipping, but otherwise fine.
wtf would you do with those shards?

[Anonymous No.11183170]

is wine for chicks only or can I pick up a bottle at the grocery store without looking like a fag? Especially red vs white because I think I like white more. I'm tired of beer

[Anonymous No.11183184]

>>11183170
as long as you aren't buying bullshit like barefoot moscato or stutter home, nobody will give a fuck

hell, even if you are buying them, probably nobody will give a fuck either
try Soave, good beginner white

[Anonymous No.11183205]

>>11183170
Wine is normal. And nobody really cares what other people buy anyway.

[Anonymous No.11183206]

>>11183170
Disregard what others think. If you're drinking alone it doesn't matter if you buy the cheapest beer, wine, or liquor.

If you're still self conscious and someone brings it up in conversation, you're buying white to cook with, you're shopping for your girlfriend and she likes it, or you man up and tell whoevers asking that you like it. If QT invite her over for a tasting for a bottle you've never had before.

[Anonymous No.11183468]

>>11183165
mix them in burritos

[Anonymous No.11183490]

>>11183170
Is thinking wine is for women an American thing? Every guy I know drinks wine in the Mediterranean, but mostly with food.

[Anonymous No.11183503]

>>11183490
making the drinking age 21 means the only booze people drink is awful plastic bottle liquor and cheap beer to get drunk

drinking wine to get drunk doesn't make sense, so most people never give it an honest try until they're already well into adulthood

[Anonymous No.11183509]

>>11183165
crush them more and use them like bread crumbs to coat food.

[Anonymous No.11183571]

>>11183170
I regularly buy wine alongside a box of magnum condoms, lube, and cucumbers. I always go to the qt cashier. She always smiles at me.

[Anonymous No.11183580]

Walmart sells different kinds of potato salad. One kind is "Amish potato salad." What makes it different?

[Anonymous No.11184617]

>>11183580
Somebody pls respond. The Amish potato salad mocks me.

[Anonymous No.11184619]

>>11183205
>nobody really cares what other people buy anyway
Yes, most people do judge people based on this and many other little things. If you don't you're probably a narcissist who only thinks about himself.

[Anonymous No.11184626]

>>11184619
When you're at the grocery store, you deliberately look at other people's carts and judge them for getting original Cheezits?

[Anonymous No.11184651]

>>11183165
Mix them into the salsa and eat the mixture with a spoon. I've done it before and it's good.

[Anonymous No.11184657]

>>11183503
>drinking wine to get drunk doesn't make sense
why not?

[Anonymous No.11185085]

>>11184626
I look at people's carts, make judgements about their lifestyle, then compare the judgements i have about their shopping with those i have about their appearance to see if they match. I don't actually care, though, it's just a fun little game.

[Anonymous No.11185105]

What percentage of people on /ck/ do you think can actually cook and aren't larping?

[Anonymous No.11185111]

>>11183503
>drinking wine to get drunk doesn't make sense

[Anonymous No.11185158]

Really dumb, but how much lemon juice is needed to make pasta overly sour?
This is for a story, but can be potentially useful for others

[Anonymous No.11185189]

>>11184657
>why not?
It's not cost effective, and it gives awful hangovers.

[Anonymous No.11185194]

>>11185189
They do make cheap wine you know.

[Anonymous No.11185211]

>>11183509
This

[Anonymous No.11185214]

>>11183503
I drink wine to get drunk all the time. What the fuck is wrong with you?

[Anonymous No.11185215]

>>11185194
Yeah, but the cost per unit alcohol is still not as good as alternatives, and cheap wine is even worse in the hangover department.

Only reason to get sloshed on wine is if you like wine and you're willing to pay (both in money and in hangover pain) for that preference.

[Anonymous No.11185218]

>>11185215
I overall agree, wine is for women anyway.

[Anonymous No.11185299]

>>11182785
>ask any small /ck/ questions you have
what's the deal with dinotendies? this is a rundown request. he doesn't really live in that house, does he?

[Anonymous No.11185306]

>>11185299
I don't think much just know about dink tendies. That was part of the allure, but he is dead now.

[Anonymous No.11185335]

Ran into an issue that I hope people can help with.

so I am measuring out teaspoons, I get done, and I wash everything in the sink. The next day someone turns the garbage disposal on and there goes the teaspoon.

They refuse to use any kind of a block for the disposal so quite a few light weight things have washed down in there, and because of my bigger bowl i'm using now, the sink tends to fill up easier, and while I have no idea when it went down, I know I was the one that let it go down.

And last night when I was making cookies, I needed to measure out the dough in 1 tablespoon portions.

Ok, not to difficult, problem is our metal tablespoon is flimsy shit, its not bad, but good god does it have bend to it so using it as a measuring unit was out of the question, and the plastic one, while it has less bend, is fuckin plastic, I cant trust it

then we also have measuring cups that are plastic, not brittle but not exactly confidence inspiring.

so what i'm looking for are low stick measuring spoons that aren't flimsy, and if they happen to come with cups and shit, i'll take it as a bonus, though this is strictly not necessary just an incase I can't get the spoons separately.

anyone have experience or am I on my own for this?

[Anonymous No.11185352]

I have bought a bag of black tea and licorice, but I want to boost them flavors, any recomendations? Orange peel, cinnamon, maybe another type of tea?

>>11183170
>is wine for chicks only
I'm just gonna guess you're american

[Anonymous No.11185355]

>>11185158
Lemon zest, my dude, but watch out for measurements because it can be too much too easily

[Anonymous No.11185361]

>>11185105
Lol. 20%

[Anonymous No.11185362]

>>11185306
>dinotendies
>he is dead now
Yep, that sea turtle ate him when he robbed her "nest." Good riddance to bad blood.

[Anonymous No.11185365]

>>11185158
And, if you end up putting to much lemon, you might be able to fix it with salt, and vice versa.

[Anonymous No.11185405]

If I cook some bratwurst in a pan, take them out but leave the grease, then throw in some onions + red wine will the onions turn out nice?

t. cooklet

[Anonymous No.11185409]

>>11185405
Yes. Cook the onions most of the way first, add a splash of wine at the end to deglaze.

[Anonymous No.11185411]

>>11185352
European men and american females have about the same testosterone.

[Anonymous No.11185414]

>>11185411
Have you seen the average american man lmao?

[Anonymous No.11185428]

>>11185414
It depends what part of the country you are talking. If you are referencing California, yes they look very much like this.

[Anonymous No.11185434]

>>11185428
This is shopped

[Anonymous No.11185443]

>>11185434
NO WAY!?!

[Anonymous No.11186684]

>>11185218
dumb opinion

[Anonymous No.11186988]

So I feel like eating pork brains would be really gross. Not because they are organ meats or anything, I love liver and tongue, nor because they come in a can, because I love sardines and corned beef hash, but because pigs are dumb. All I can imagine is trying (and failing) to enjoy the taste of "oink, oink, it's hot! lemme roll around in some mud!" or "Hroooonk! I sure love eating literally compost", or "let's sell Boxer to the glue factory!". I know it sounds crazy but bear with me. Human brains might actually taste good. Hang on! Think about biting into the boiled, grey matter of a hot young med-school brunette with big blue eyes and lesbian tendencies, imagine savoring "I hope nobody thinks I'm fondling this cadavers breasts", or "I can't wait to start my own gynecology practice". Just think. Imagine a hot young twink with severely stunted testosterone and four older sisters who liked to bring them to their perverted friend's slumber parties; biting into "I really like this picture", and "I seriously hope you guys don't do this". I can't imagine anything tastier than Nicolas Cage's wildly spicy and strangely exotic mind, tasting faintly of cloves and burnt matches, or Alison Brie's vaguely minty imagination, with a delightful floral aroma and the tenderness of Annie from Season 1 of Community. I think about this kind of stuff all the time. I wonder what my brains taste like?

[Anonymous No.11187154]

>>11185434
Just the hammer and sickle. That creature is (was?) very real.

[Anonymous No.11187185]

there any good noodle presses under 30$ that do a variety of noodle types/shapes

[Anonymous No.11187562]

>>11186988
Human brains are toxic. Consume at your own risk, you Hannibal Lecter lookin muthafucka.

[Anonymous No.11187864]

Can you risk yourself getting salmonella from onsen tamago even when you boil them first before putting them in a ice bath?

[Anonymous No.11188062]

Someone give me a recipe, please. I cook a lot of curry, pasta, and stews, things that I can make a shitload of and eat them for a few days. Give me something that I would be a heretic for reheating.

[Anonymous No.11188663]

>>11183571
Sheffield smiles because your purchases make it look like you're going home to get drunk and shove a cucumber up your ass and use a condom so you don't have to clean it after

[Anonymous No.11189184]

>>11184651
That sounds like sadness.

[Anonymous No.11190262]

>>11185428
Please don't post this creature anymore

[Anonymous No.11190276]

>>11183509
Or topping for casseroles/filler for meatloaf.

[Anonymous No.11190885]

>>11183580
>>11184617
Amish is vinegar based, regular is mayo based

[Anonymous No.11190910]

>>11183170
Wine is exclusively for women.

[Anonymous No.11190960]

im making tuna and just realized the only mayo I have expired july 21. I still smells fine and is mostly white and maybe a little lumpier. Internet says 30 days after expire date for tuna so this would be stretching it. Wondering if I should take the risk and use it? dont have any potential substitutes either

[Anonymous No.11190982]

>>11185111
The person who drinks wine to get drunk looks like the dude in your webm, not the other way around.

drinking wine gives that film of sweet shit in the back of your throat, you can't drink it that fast. It's best paired with a meal. You're really fucking up if you're getting drunk on wine. enjoy your awful hangover with a meandering journey to get drunk.

[Anonymous No.11190993]

>>11190982
>drinking wine gives that film of sweet shit in the back of your throat
Stop drinking Mogen David or Boone's Farm, you utter guttersnipe.

[Anonymous No.11190999]

>>11190993
It's honestly very possible that I only ever drank shit tier wine.

[Anonymous No.11191266]

>>11182785
I keep hearing "beans on rice" as something cheap and affordable. Is there a particular kind of bean-rice combo? Like white rice and black beans or brown rice and pinto beans or what?

[Anonymous No.11191284]

>>11191266
gonna want to do it mexi style, spanish rice and refried beans.

[Anonymous No.11191643]

>>11191266
Cajun red beans, andouille sausage and white rice is a real thing. If I remember right, John Besh went around in his boat in the aftermath of Katrina with huge pots of that shit for people stuck living on top of their roof when the right turned their back on them since they were middleclass democrats.

[Anonymous No.11191689]

>>11183165
Make migas

[Anonymous No.11191707]

>>11183165
Add them into your chili and make basically a frito chili pie. Make tortilla soup, and garnish the top with the chips for a nice crunchy finish.

[Anonymous No.11191714]

>>11190993
What's he's talking about is the tannins. I get a headache off of more than 2 glasses of wine, especially really tannic wine. I've had some decent wines before, but I can't get drunk off them without getting a headache to go with it.

[Anonymous No.11191733]

>>11185335
Clean them only after you use them. And make sure no one else is nearby, I've had a similar problem before.

[Anonymous No.11192249]

For basically every recipe I've ever used, I always find the allotted time for baking to be insufficient. Since it happens just about every time I follow a recipe, I know it must be on my end. I allow for preheating and everything. What am I doing wrong?

[Anonymous No.11192484]

Any suggestions for mom tier cakes? It's her birthday next week, but, like a lot of moms, she hates anything fun and "'"""'different"'"'"'

[Anonymous No.11192514]

>>11186988
like meth

[Anonymous No.11192890]

>>11192484
red velvet, never fails

[Anonymous No.11192926]

>>11183165
who cares, how much could they have cost?

[Anonymous No.11192937]

>>11192249
Could be your oven. Try a thermometer to see if it's getting as hot as it should

[Anonymous No.11193031]

>>11185335
Nice blogpost.

[Anonymous No.11193042]

>>11182785
>1170% of your daily cholesterol
t-this is fake, right?

[Anonymous No.11193068]

>>11189184
it's a thrifty cuisine

[Anonymous No.11194327]

>>11183165
>yeah?
>roll about
>unsuitably
No Bongs allowed on my board
OT: maybe it would add some nice texture to a casserole

[Anonymous No.11194468]

>>11183170
Imagine having masculinity this fragile

[Anonymous No.11194507]

Can we allow al/ck/ threads again? I'm tired of going to /adv/

[Anonymous No.11195867]

Anyone on /ck/ ever made anything with black walnuts?

[Anonymous No.11196289]

>>11184619
>>11185085
>he thinks this is normal
You need to get checked out, bud.

[Anonymous No.11196313]

>>11183170
Everyone is going to assume you're going straight home to insert the bottle in your ass.

[Anonymous No.11197173]

https://www.youtube.com/watch?v=2xwoE56JPy8

Isn't burning paprika on a pan making it bitter or something?

[Anonymous No.11197195]

>>11197173

Nah, the way he's doing it is fine. If the oil isn't burning then the paprika won't.

[Anonymous No.11197198]

>>11183170
Wine is good, the media has done a good job making you think you need to drink beer if your male in America. I prefer wine to most beers, it tastes better and tends to be stronger.

As a former cashier, the only people I judged buying wine were dumb sluts buying the huge jugs that have at least a gallon or something and costed less than $10. Just don't buy the cheapest shit possible and nobody will care.

[Anonymous No.11197288]

>>11192926
wow, mr money bags over here

[Anonymous No.11198435]

Should I throw some basil leaves in my curry that's currently simmering?

[Anonymous No.11198607]

>>11183165

Taco salad you pom.

[Anonymous No.11198616]

>>11190982

.t a self-proclaimed wine snob

seriously, how often do you fuck your own asshole?

[Anonymous No.11198628]

>>11194327
Not Bong. Other sort of Euro, living in the US, though. Also, how is any of those examples particularly Bong-ish? What am I meant to say instead?

Also, decided on a casserole, per your suggestion.
Layer of crushed tortilla chips.
Layer of roasted chicken strips.
Layer of chopped green onion.
Layer of vegetable of some kind. Sweetcorn is currently the top contender, but open to suggestions.
Layer of shredded cheese.
Topped with combination of chicken-flavoured (using stock cube, oops) onion bechamel sauce mixed with a green chilli sauce made from home-roasted hatch chiles.
Repeat, starting with a second layer of crushed tortilla chips.
Repeat, starting with a third layer of crushed tortilla chips.
Top with a finally layer of tortilla chips as well as another of shredded cheese.

Thoughts?

>>11183468
>>11183509
>>11184651
>>11191689
>>11191707
>>11192926
Thanks for the ideas, but ultimately, casserole won out, partly because I have no idea wtf migas is (are?) and I'm too much of a parsimonious cunt to throw out otherwise perfectly good food.

[Anonymous No.11198632]

>>11189184
not really, how else do you finish the remaining salsa in a bowl? chips are pretty bad at cleaning bowls
also keeps your hands clean while doing something else while snacking

[Anonymous No.11198643]

>>11198616
>t. Flyover redneck who can't greentext and formats his posts in the manner of his favorite website.
Seriously, how often to you fuck your cousins?

[Anonymous No.11198654]

What nutritional deficiencies do you lads might contribute to my chronic fatigue/ADHD/falling asleep every time I drive or try to read a book or learn a fighting game??

[Anonymous No.11198656]

>>11198607
See >>11198628, dingo-fucker.
I'm not a Brit.

[Anonymous No.11198657]

>>11198643

>Being this mad at someone correctly assessing who you are.

Boy, you gay. Pray it away.

[Anonymous No.11198677]

>>11198654
B12? I have pernicious anaemia, an autoimmune B12 deficiency and feel as you describe if I don't take 16000% (not an exagerated number) of the recommended daily intake of B12. However, it must be pointed out that if this issue persists, you ought to see a doctor or stop masturbating so much as it may also lead to excessive fatigue.

[Anonymous No.11198694]

>>11198677
Been going to doctors for 9 years, been to every kind of specialist, had sleep studies done..

But the fapping I've been looking at, I'm wondering how much of a problem that may be. Have jerked off probably an average 3 times a day since I was 10

[Anonymous No.11198707]

>>11198694
Have you tried keeping a food diary or otherwise logging exactly what you eat and then checking what your actual intake is? That way it would be simple to look for deficiencies.

[Anonymous No.11198722]

>>11182785
Here's a (you) for trying to clean up this dumpster fire, since we don't have actual janitors.

[Anonymous No.11198886]

>>11198643
On the rare evenings she doesn't have a date with Tyrone or Jamal.

[Anonymous No.11200491]

My parents microwave potatoes when they make baked potatoes. Is there a significant difference between baked potatoes cooked in the microwave and those cooked in an oven?

[Anonymous No.11200700]

I own this, but I only used it once. The soup was popping so bad and was still cold. I'm terrified if I use it again it'll explode in the microwave. Yes, I popped the top.

What do? Is it safe even if it full-on thumps in the microwave? What's the secret?

[Anonymous No.11200724]

Is there a way to get that burnt food taste without having to actually burn food?
I fucking love it.

[Anonymous No.11201028]

I tried this recently,
I fucking loved the consistency of the noodles but it was just too spicy. If I used any less of the broth packet there'd be no flavor.
Is there anything I can add to spicy ramen to make it less spicy and bring out its flavors? Or is it hopeless and I should just cut it half-and-half with some other beef broth?

[Anonymous No.11201124]

Lemon or lime with beef?

[Anonymous No.11201456]

>>11201028
Add cheese and/or eggs.

[Anonymous No.11201519]

>>11201028
>half-and-half
there's more than one use for milk in curry, land of the original, naturally spiciest peppers in the world
you could also combat the spiciness with sweetness, but you'll still have spiciness. those flavanoids are condensed to a very fine point and neutralizing original flavor for a different taste always seems like an incredibly debatable issue to me.

[Anonymous No.11202112]

Are they worth the money? I can get one for ~$220USD.

[Anonymous No.11202119]

>>11202112
11 inch by the way, forgot to mention.

[Anonymous No.11202124]

>>11202112
Absolutely yes. Best pan you can buy, period.

I have the 11 and the 13. I use the 13 more often but both are fucking amazing. Worth every penny.

[Anonymous No.11203502]

>>11182785
>get a frozen pizza
>read instructions, preheat oven to 425, cook the bitch for the proper amount of time
>pizza is still doughy, too soft and the cheese slides off when I try to cut it
Is there a different time/heat combo that I can use to make it more solid and not have the condiments sliding and falling off like an actual pizza chain pizza?

[Anonymous No.11203546]

>>11203502
Defrost it first. If that’s too much wait (it is for me), cook it longer. I usually do 450 for 20-25 minutes, but it depends on the size too.

[Anonymous No.11203552]

>>11203502
Do you cook it directly on the rack?

[Anonymous No.11203558]

I've got some chicken liver. How do I prepare it? All I have for seasoning it is some basic spices and onions. Also I would like to eat it with rice so it should make some sauce.

[Anonymous No.11203606]

>>11183165
They go into the knife bin.

[Anonymous No.11203623]

>>11203558
>I've got some chicken liver. How do I prepare it? All I have for seasoning it is some basic spices and onions. Also I would like to eat it with rice so it should make some sauce.
Snip cartilage between lobes of liver, or cut apart and larger pieces in half.
Soak livers in milk (or buttermilk) about 10 minutes.
Fry method: Remove from milk into a plate of seasoned flour. Thickly or lightly dredge in seasoned flour or cornmeal (or cornmeal muffin mix) with a good dose of Tony's creole seasoning, or else garlic, salt, pepper. Panfry in oil, not too high a heat. Livers can burn before fully cooked in center. Gentle does it.
Unbreaded. Just clean up and soak, pat dry. Season with seasoned salt or pepper. Fry copious thinly sliced onions in oil about 10 minutes til semi-caramelized. Add livers to pan with onion, turning after browned on one side. Brown all sides, add a bay leaf to pan and deglaze pan one of the following scraping up bits: black coffee, beef stock, brandy, cognac, vermouth, beer. Reduce pan sauce. Hit pan with butter or squeeze of lemon.

As far as flavoring your rice? I dunno. I would probably make a can of stewed tomatoes for a 2nd side to basic buttered rice. Alternately, I might serve livers with red rice (rotel added to rice water), and then something bland to break that up like hoppin john, black eyed or field peas, or may be some cheese grits instead of the rice, or creamy mash.

[Anonymous No.11204305]

>>11203546
awesome, I will try that, thanks bro

[Anonymous No.11205307]

>>11182785
I had a can of coconut milk that expired 8 years ago. It looked okay but I wondered if it was safe to use. What do you think?

[Anonymous No.11206618]

Is there a point in owning a stock pot if you've a sufficiently large pressure cooker? Moving out soon enough and I'd like to avoid unitaskers if I can.

[Anonymous No.11207962]

Hummus for sauce/cooking
Like what if I boil down my chicken white wine sauce with some dabs of hummus
what will it do?
Also what happens if I cook my chicken breasts for 45 minutes (70 mins total) on high pressure in my insta pot with broth and all my fixings? What happens when you just leave something cooking in a pressure cooker for like, ever?
THanks

[Anonymous No.11209591]

>>11187864
yes sir

[Anonymous No.11209773]

>>11183165
Go to a mexican restaurant, order up big. Eat your meal, and when the bill comes, hurl the shards into the waiters face and run away into the night.

[Anonymous No.11209787]

>>11185105
Former Australian Army cook here, let me know if you’d like a recipe for 50kg of curried sausages.

[Anonymous No.11209794]

>>11209787
Forgot photo.

[Anonymous No.11209800]

>>11201028
try shin ramyun black, cuts back the spiciness for more richness

[Anonymous No.11210313]

>>11209794
cool shit m8

[Anonymous No.11210363]

How do I cook eggs. Every time I try to, half of it sticks to the pan and I have to scrape off later. Surely I'm doing something wrong. I heat the pan, crack the egg open onto the pan, move egg around while its cooking, and this is where it sticks to the pan and requires scraping to clean later.

[Anonymous No.11210372]

>>11185214
Drinking wine at a bar with friends means you're a 50 year old menopausal woman. Your friends will treat you as such.
Drinking wine to get drunk alone means you're an alcoholic. Unless you throw Greek or Roman themed parties, wine is for food pairing and at most a slight buzz.

[Anoɳymous No.11210373]

>>11210363
Try using oil

[Anonymous No.11210377]

>>11210363
What material is your vessel made of? Also, this: >>11210373

[Anonymous No.11210384]

>>11210377
It might be the lack of oil. I have some beat up pan I paid like $5 for that used to have some coating on it.

[Anonymous No.11210387]

so this place at the municipal market sells duck eggs. are they better than regular chicken eggs? should I bother trying them out?

[Anoɳymous No.11210442]

>>11210384
So you actually did try to fry eggs without oil several times in a row and wonder why you had to scrape them off the pan afterwards?
Absolute madman

[Anonymous No.11210445]

>cooking some bacon and eggs
>crack first egg into pan of oil
>fine
>go to crack second egg
>just as my hand moves to strike, a spire of oil strikes at my hand
>natural flinch has me mash the egg against the corner of the stove, it runs down the face onto the floor
Anyway, things seem to stick to my ceramic frying pan now. Can it be fixed, or is it fucked?

[Anonymous No.11210451]

>>11210445
its fucked
ceramic pans last about as long as nonstick does

[Anonymous No.11210464]

>>11185215
I unno, a cheap bottle of wine goes for five pounds or so here. That would get you about four pints of beer. It's about the same alcohol for same price, except you won't be taking a leak every ten minutes because the alcohol is much more concentrated. I 'unno about that hungove thing, white wine doesn't do it. Red wine has tannins, that amplify it though.

[Anonymous No.11210485]

>>11200724
I think the word you're looking for is "charred". Just look up some recipes with that and you'll be fine.

[Anonymous No.11210499]

>>11210372
The thumbnail made it look like a burrito but it's just a scaley boy.

[Anonymous No.11210514]

I commute to college and usually spend 9 to 12 hours at the school, twice a week. Right now I have been bringing a protein shake and cherry tomatoes to eat, and I buy lunch at the cafeteria. But I want to spend less money.

Is there anything decent and non-perishable I could keep in my locker? I was thinking granola bars and roasted chickpeas, not sure what else

[Anonymous No.11210578]

>>11210514
Beef jerky for protein maybe? Also bonus points if you make it yourself.

[Anonymous No.11210590]

>>11210578
Making jerky is a waste of time and money

[Anonymous No.11210596]

>>11182785
how long will the following meats last if I cook them, vacuum seal them and put them in a fridge at 3c
>chicken
>lamb
>mince
>pork
>bacon

[Anonymous No.11210598]

>>11210590

[Anonymous No.11212142]

I'm slow cooking beef cubes with some chili powder and salsa, and after that I want to try to caramelize onions using the same slow cooker. Would it be better to fully clean the slow cooker between the two, or would whatever is left of the beef and spices just give some flavor to the onions?

[Anonymous No.11212264]

>>11212142
Cleaning up it is then.