/ck/ - Food & Cooking

>>5820031
>mangalitsa guanciale,

not american, so never had that.

>>5818146
have you ever had guanciale?

though to be completely honest, they sell smoked herb pancetta here that is i prefer, taste wise.

guanciale is much harder to come by, though

>>5309625
only a virgin could say something like that...

In real life it tends to be exactly the opposite.

>>5309547
apparantly you are a sexaholic, by that logic.

Get help, faggot!

They´ll cure you of not doing everything everybody else is doing.

>>5309085
I sometimes do 3 to 5 days without any alcohol. It just feels more boring. In the same way that going without good food would make me miss something in my day.

I don´t really label myself as an alcoholic, since none of the symptoms of alcoholism apply to me, apart from the amounts i am drinking.

When i feel down or in a bad mood i generally drink less, if any alcohol.

>>5309095
Berlin
>>5309095

>>5306807
I was about to ask how the fuck 50 bucks would work. But sure, dried stuff is easy to buy in bulk.

Without going into the whole vegan appeal debate, I wouldn´t want to abbandon animal products, let alone meat itself entirely, that said, I don´t pay particular attention to the times I DO eat vegetarian or vegan.

>>5306797
For it´s simplicity, HS has a lot of complexety. Especially considering that it´s still in beta on one expansion.

Just imagine MTG in alpha.

Although that´s not an entirely fair comparisonm i realize.

>>5306789
nah... and i hardly got any value for the rest of my cards, but at least i didn´t have to put in any effort to sell them :...)

I´m playing hearthstone atm, have neither the time nor money to get back into magic to the degree i would want to.

>>5306778
oh man, I used to be addicted to this shit when i was a teen, got a set of bazaar of baghdads, a mox emerald and shit. But never enough to play T1 competetively.

>>5306779
I don´t really care that my alcohol consumption is higher than healthy. Most people kill themselves with too much sugar, bad fats, smoking, overworking, being too stressed about relationships etc.

I don´t need to excuse my habits, I merely observed that it´s getting quite expensive.

>>5306774
I don´t "eat" just to sustain myself. If I did, I would hardly be on a cooking board after all.

My point was that eating and drinking are the same kind of pleasure to me.

>>5306763
i cook every day, so why wouldn´t i drink too?

What do you spend your money on?

I am not sure about food, but i know i drink at least 24 bottles of wine a month, and they´ve started averaging 9 to 10€ a bottle.

I eat simple stuff, make my own pasta, "main" meat dishes between one and three times a week, lot´s of vegetables.

But even then i spend at least 80€ or so on food alone every week.

I don´t buy in bulk, but then I wouldn´t want to store the fresh stuff I buy and eat for a long time anyways, plus I like the variety.

Do you live differently? Do you manage to spend less, and if so, is it because you buy quantity>quality?

I have noticed that even simple stuff like paprika has a huge quality margin.

I really am, honestly curious.

bump with this ribeye i made recently

so you co/ck/suckers, what did you make today?

i made medium rare pork neck on dijon braised brussel sprouts on crispy bottomed rice for dinner. with a bottle of a quite bearable spanish white.

show me yours?

>>5047339
life!

>>5047321
champaigne is always good.
i wish you the best of luck, friend.

>>5047295
are you the one who is cooking?

i'm at my second bottle of wine, so everythings fine, still.

>>5047288
fucking ace!

what kind of spices are you using?

>>5047236
it was.
what kind of pork are you making?

>>5047241
the more you know!

> in sweden with my mom and her husband

> make 8 hour 60 degree free range turkey

> having a bottle of sancerre

how was your christmas dinner?

>>4981667
less tannins, i think.

and most italian recipes, even ragú bolognese use white over red wine, most of the time.

that said, using red doesn´t do any real harm.

the other poster was right about browning the meat though. also about using milk. depending on the portion sizes i usually cook my ragús way longer than 3 hours though.

last ragú i made was oxtail and pork belly. about two kilos of meat.

i think OP´s sauce was too liquidy though. for me a perfect ragú is very thick and sticks to the pasta through a little pasta water and the fats that released during cooking.

>>4890085

why?

the only problem it causes me is financial, but that´s my fault for not making more money.

i think most peoples systems are different. i know i drink more than most other people, but i don´t think it´s compulsive.

the longest break i take occasionally is 4 days. sometimes i have just a glass or two when i don´t feel like drinking much. just a glass or two for dinner.

i have about a bottle of wine a day.

so far that´s been working out fine for me. sometimes i drink more, sometimes less.

when i don´t feel good, i tend not to drink at all.

>>4889472
"proper"

GR´s sauce is made for people who like good results with little effort. I am not dissing what he does, but he is quite inconsistent in his programs imo. he also tells people to only flip your steak once, even though it´s been established that flipping multiple times is better.
well... he´s good if you are cooking something for the first time and want to check how to make it simplyfied.

JO is the same. i know "authentic" is not so easy to define, but still... i like how he conveys the fun and excitement of cooking and most of the time his recipes are tasty enough. but especially with italian cuisine, going that bit further and taking just a bit more effort yields superior results every time.