/ck/ - Food & Cooking

>>3725005
definitely! i did not have any, was working with what i had.
this is the recipe i used.

For the marinade:
1 tablespoon white wine
1 tablespoon soy sauce
1 teaspoon brown sugar
some white parts of a green onion, like 3 or 4.

For the sauce mixture:
1 tablespoon white vinegar
2 tablespoons rice vinegar
2 tablespoons white wine
1 tablespoon soy sauce
2 tablespoon brown sugar
1 tablespoon sesame oil
1 tablespoon chili paste (i used the same brand that makes saracha)
2 teaspoons ketchup
4 cloves garlic, chopped fine.

instructions: prepare the meat and marinade for an hour.
now cut your vegies while that is going on.

make the sauce and set aside. you will also need to mix 1 tbs of corn starch to 2 tbs of water.

after an hour is up... heat up some oil (i used vegitable oil due to alergies) in a wok and wait til it is at the highest possible heat before it smokes. throw the chicken in. it should caramelize a tiny bit. wait for a darkish brown (about 3-4 minutes)
mix in the vegetables until they are starting to become soft, but not quite there. then throw in 1/2 cup of chicken broth.
wait a few minutes and mix the sauce in. after the sauce is well mixed, add in the corn starch and reduce for another 2 minutes (until desired thickness)

hopefuly i dont need to explain how to cook white rice

>>3724994
you basically take a pan (or wok in my case, doing it proper), heat up oil to a high temperature (basicaly until it starts smoking) and throw in some meat and vegies. in my case, it was chicken marinaded in white wine (couldnt buy sake), soy sauce, and brown sugar. then for vegies i had brocolie and red pepper. the chicken sort of carmalizes becasue of the sugar. then you throw in the saice (it was um... rice vinigar, white wine, white vinigar, ketchup, chili paste, sesamee seed oil, brown sugar, and some other stuff) threw in some green onion in the end.

only pics i have.
but yeah... very spicy, very good.
omm nomm nomm

i made stir fry.... damn it was good

>>3718247
when drawing the picture, i remembered that you leave the buns on all the mcdoubles.
sorry, been a while since i had one :p

if you want the el'cheapo big mac.... order a mcdouble, and tell them to add mac sauce and letus. its basicaly the same thing without the middle bun, and it costs 1 dollar.

>>3718237
yep, my apologizes to the other namefag. still though, i recommend the mcclusterfuck next time you go to a mc donalds.
also, not sure if they pepper the patties there or not... but make sure you add a bit of pepper.

>>3718224
ok, well Canada must be different. the burgur comes out to 3.20 exact. my normal meal was a small fry, this burger, and a water cup (usually filled with the red fruit punch drink they have).

4.26 total. sometimes i would get an icecream cone for desert. but yeah, without buns it was hard to eat. (also, it did have the lettuce on still, just not the sauce.)

>>3718214
lets analyze how full retard oyu just went.

>McChicken sauce
thats called mayo you fucking idiot.

>taking the buns out.
as it is, it is 5 patties of meat. you want 6 buns on that??? trust me, its hard enough to fit in your mouth as is without buns.

also, dont tell me how to correct the burger that is the result of almost every day mcdonalds eating during highschool..... i have tried the mcGangbang, the land air and sea, and any combination of dollar menu items that can be combined. this is the quintessence of that all.

>>3718120
no... the mcClusterfuck is when you take TWO mcdoubles and a mcchicken, no buns no any (exept one, for the outer part)
the mcchicken you order plain. the two mcdoubles you order with no pickle, no onion, add mac sauce.
its optional to ask for a side of mac sauce and dunk it in that.

best thing since the 1 dollar crunch wrap supremes.

>>3717774
>>3717774

generally speaking, no.
there was a black tea that i bought that was not too good, had to put some honey in that. as well as a coconut black loose leaf... that was good, but tasted better with honey.

>>3716029
bumping a very old thread, because i sort of apssed out after i made that comment.

no.... they were amazing. i mean, they tasted like no other rib i have ever tasted. there were 8 or 9 people over, we made 3 different rib flavors, a pork rib with a dry rub, and then 2 beef ribs with the amobe marinade, and another with bbq sauce. the saracha and soy sauce one was the first to go.

call your friend, ask him to deliver you a high ball.

>>3717719
OH! almost forgot....got my bi lou chun
thats over at her house too :(

>pondi cherry (a cherry fruit tea)
>carmel darling rooibos (a caramel rooibos tea)
>blueberry bang (a blueberry rooibos tea)

not in the picture (at my girlfriends)
>rooibos earl gray
>some other fruit tea.

hey /ck/


OH MY GOD! it was amazing :3

>>3715200
theres a difference in dry rubbing the meat, where the flavor is mainly on the surface, and marinading the meat for hours on end.

>>3715155
>two distinct flavors
>work on balancing in marinade
.......

ok, you know on pizza, theres that peice that has the browned cheese on the crust, and everyone wants it because its so damn good? well if the whole crust was made of burnt cheese, i dont think anyone would buy it.... see what im getting at? i want there to be a DISTINCT flavor from the garlic powder without the whole rib tasting like fucking garlic.

>>3715133
place garlic powder on top. you can taste the garlicpowder after its cooked. if i were to take the same ammount and add it to the marinade you would harly taste it. if i added enough to the point were you could taste it as strongly as a rub, it would overpower the flavor of the marinade.

>>3715130
or you marinade one side for 4 hours, flip it, add the dry rub after, let it sit on the meat....

>>3715110
it takes months to turn... well, it doesnt "turn" because its not bad tasting, and its not harmful.... it just tastes less sweet. oyu wont notice normaly, but if you do a side by side on a new bottle and a 3-4 month old one, there is a color and taste difference.

>>3715098
actualy, the pixilation you used was a simple method, that did not use a random seed.... so i was able to sharpen it to the point were i could make out the 6 and the 4. not the 9 though.

>>3715108
because its sitting there for a long time. the dry rubs flavor (mainly the garlic powder) will be absorbed by the meat. and it will be stronger than if i added it to the marinade. to get the same distinct taste of the garlic powder, i would have to add a lot more to the marinade, and then it would just be overwhelming. i rub the top again when i throw it on the grill

it works... done it before, just not with saracha and soy sauce.