/ck/ - Food & Cooking

1/2 cup - Buckwheat honey
1/4 cup - extra-virgin olive oil
1/4 cup - cider vinegar
1 Tablespoon - minced garlic
2 teaspoons - Herbes De Provence seasoning mixture
1 teaspoon - salt
1/2 teaspoon - pepper
2 lbs. - pork tenderloin
3 medium - onions

Combine honey, oil, vinegar, garlic, herbs, salt and pepper in a shallow pan. Add pork and turn to coat it well. Cover and refrigerate 2 to 4 hours. Turn pork occasionally. Remove pan from refrigerator 30 minutes before grilling. Prepare grill for a medium-hot fire with an indirect heat area. Slice onions in rounds 1/2 to 3/4-inch thick. Remove pork from marinade and boil marinade 1 minute. Taste and add more salt if needed. Grill pork over indirect heat, covered, until the middle is about 145°F, 25 to 30 minutes. Brush pork generously with the marinade; turn every 10 minutes to evenly cook. Put onions over direct heat and brush with marinade. Turn frequently, brushing with marinade, until well marked and soft, 8 to 12 minutes. Move onions off direct heat to finish cooking. Let pork rest 5 minutes before slicing into 3/4-inch thick slices. Serve with grilled onions.

10 tablespoons (1 1/4 sticks) unsalted butter
1 1/4 cups sugar
3/4 cup plus 2 tablespoons unsweetened cocoa powder (natural or Dutch-process)
1/4 teaspoon salt
1/2 teaspoon pure vanilla extract
2 cold large eggs
1/2 cup all-purpose flour
2/3 cup walnut or pecan pieces (optional)

Position a rack in the lower third of the oven and preheat the oven to 325°F. Line the bottom and sides of the baking pan with parchment paper or foil, leaving an overhang on two opposite sides.
Combine the butter, sugar, cocoa, and salt in a medium heatproof bowl and set the bowl in a wide skillet of barely simmering water. Stir from time to time until the butter is melted and the mixture is smooth and hot enough that you want to remove your finger fairly quickly after dipping it in to test. Remove the bowl from the skillet and set aside briefly until the mixture is only warm, not hot.
Stir in the vanilla with a wooden spoon. Add the eggs one at a time, stirring vigorously after each one. When the batter looks thick, shiny, and well blended, add the flour and stir until you cannot see it any longer, then beat vigorously for 40 strokes with the wooden spoon or a rubber spatula. Stir in the nuts, if using. Spread evenly in the lined pan.
Bake until a toothpick plunged into the center emerges slightly moist with batter, 20 to 25 minutes. Let cool completely on a rack.
Lift up the ends of the parchment or foil liner, and transfer the brownies to a cutting board. Cut into 16 or 25 squares.

actually makes perfect sense.

if you never clean it with soap water the taste of previous coffee stays in the can which gives that sensational coffee taste to new coffee

>>4386257
well that was an unexpected, yet amusing read

>>4381607
wrong link, my bad

http://www.youtube.com/watch?v=S3TDtcJnWzk

here's where he makes his weed-butter

>>4381589
>Dutch Master Weed pastry-Chef
http://www.youtube.com/watch?v=hqFIfQIEwL4

>>4381496
>simmer for an hour
weed ruined

using water is useless, since neither the weed nor the butter will mix with it.

and i assumed that using was so obvious that i didn't write it down

>>4381478
see, that's the big mistake...

before you make pot-brownies or pot-anything:
-melt butter
-add your weed
-let simmer for 20 minutes
-cool in fridge for 1.5 hours

use the hardened weed-butter for cooking

otherwise it WILL taste like vomit, because you actually eat the warm plants, instead of the heated active THC...

>>4381457
did you use weed, or weed-butter?

>>4381432
fail troll fails hard

thievery IS okay in moderation, how many times have you stolen candy/mint from restaurants? sugar sticks from coffeeshops?

Genocide: how many times have you wished you just could killl all the moths and mosquitos? moderation is the key

>make hash-brownies
>baked as fuck (no pun intended)
>suddenly: HUNGER
>Praise The Lord: there is cake in my oven
>eat 3/4 slices
>pass out

and it was the best cake humanity has ever had

>>4375477
... because why doing it the simple way, when you can have this epic TellSell device?

> blue 1, blue 2, yellow 5, and yellow 6
http://cspinet.org/new/pdf/food-dyes-rainbow-of-risks.pdf

>potassium Bromate
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC1567851/

>GMO food
possibly dangerous in theory

>>4372815
>BPA
BPA
is a hormone-disrupting chemical that
in animal studies has been associated
with reproductive abnormalities such as
lower sperm counts, hormonal changes,
enlarged prostate glands, abnormalities
in the number of chromosomes in eggs,
and pre-cancerous changes in the breast
and prostate

>BGH
www.inchem.org/documents/jecfa/jecmono/v041je11.htm

>azodicarbonamide
http://www.who.int/ipcs/publications/cicad/en/cicad16.pdf

>olestra
http://www.time.com/time/specials/packages/article/0,28804,1991915_1991909_1991785,00.html

>arsenic
this one is quite obvious

>aspartame
http://www.efsa.europa.eu/en/dataclosed/docs/aspartamepublishedstudies.pdf

>>4374960
6/10 no vegetables to be found..

>>4375017
pretend to write things on a notepaper, look around you all the time, observe the serving personel. they'll think you are a food reviewer and the other guests stop caring about you.

Every animal that is on the brink of extinction. whether it's whale, shark or a fucking pandabear, you can eat anything as long as you don't exterminate a whole species

I was quite drunk, so I'm not able to recall the exact ratio's, but

Havana Club White Rum
Orange Juice (freshly squeezed)
Blackcurrant squash (i have no idea how it's called, but it's the stuff you add water to to make fruit drinks) (add a very little bit of this, just for the taste)
brown sugar

blend it, pour it, shake it, stir it, drop it on the floor and pour in a glass.

>>4366985
>Pick your ONE favorite recipe
wow, reading's hard

1/2 cup fresh espresso
2 1/2 cups lowfat milk (2 percent)
1/4 cup granulated sugar
1 tablespoon dry pectin

Combine all ingredients in a covered container. Shake until
sugar and pectin are dissolved.

1 pound ground beef
1/4 cup flour
1 tablespoon chili powder
1 teaspoon paprika
1 teaspoon salt
1 tablespoon dried minced onion
1/2 cup water
Flat bread (pita will work)
Oil for deep−frying
Sour Cream
Shredded lettuce
Shredded Cheddar/Jack cheese
Diced Tomatoes

Mix dried onion with water in a small bowl and let stand for
five minutes. Combine ground beef, flour, chili powder,
paprika, and salt. Mix well. Add onions and water. Mix again.
In a skillet, cook beef mixture until browned. Stir often
while cooking so no large chunks form; it should be more like
a paste. Remove from heat and keep warm.
In a deep−fryer (or you can use a skillet) deep fry the
bread for 30 seconds. Let drain on absorbent towels.
Build Chalupas starting with meat, then sour cream, lettuce
cheese, and tomatoes in that order. Top with hot sauce or
salsa if desired.

1 (pint jar) Pickled Hot Peppers
1 (29 Ounce can) Tomato Puree (with Basil or other Spices)
1 (6 oz.) Tomato Sauce
1/2 (quart bottle) Red Wine Vinegar
1 (6 Ounce bottle) Louisiana Hot Sauce (3 oz. for milder sauce)
1/2 Teaspoon Garlic Power
1 Tbs. MSG (Accent)
4 Tbs. Red Pepper Flakes (2 Tbs for milder sauce)
1/2 (18 Ounce bottle) Hickory Flavored Barbecue Sauce
(Makes about 1 Gallon)

Remove peppers from jar, saving vinegar in a very large mixing bowl. Cut the
stems from the peppers and discard. Place peppers in food processor, or
blender, and puree very smooth. Empty contents of blender into mixing bowl
with vinegar. Add all the remaining ingredients into the bowl, and whisk
until all ingredients are evenly blended. Bottle and store. Easiest to use
when stored in empty small bottles saved from Soy Sauce, Teriyaki Sauce,
etc. Just clean the bottles and remove the old labels.

1 Tablespoon Olive oil
6 Ounce Peeled fresh horseradish chopped
2 Medium White onions; chopped
3 Tablespoon Minced jalapeno pepper
3 Tablespoon Minced garlic
1 Teaspoon Coarsely ground black pepper
2 Cups Water
4 Cup Distilled white vinegar
1 Cup Molasses
2 Cup Dark corn syrup
1 Ounce Chopped anchovy fillets, drained
12 Whole cloves
1 Tablespoon Salt
1 Lemon; peeled

In a medium saucepan, heat oil over medium heat and add horseradish, onions,
pepper and garlic. Saute until translucent, 5 to 8 minutes. Add all other
ingredients. Bring to a boil. Turn heat down, and simmer 1 hour.

Strain through a double thickness of cheesecloth and store in a wooden cask,
if possible. This is best if allowed to mature about a month before using.

1−1/2 cups sugar
3 Tblsp. melted shortening
3 large eggs
1 cup milk
1 tsp. vanilla extract
5 tsp. baking powder
1 tsp. salt
2 tsp. nutmeg
2 cups mashed potatoes, cooled
3 to 3−1/2 cups flour

Beat eggs; add sugar, shortening and vanilla. Add mashed potatoes and milk
and beat with electric mixer until smooth. Add flour, baking powder, salt
and nutmeg. Stir in additional flour to reach batter consistency (this is
"by look and feel"−− It should still be somewhat sticky...it will pick up
more flour when you roll out the dough on a floured surface). Chill the
dough for several hours or overnight. Take a portion of the dough and rough
out to about 3/8 to 1/2 inch thickness, using flour as needed to prevent
your rolling pin picking up dough. Use a donut cutter and cut out your
donuts. Preheat oil in deep fryer to 375F (use a thermometer if you're using
a fry daddy!). Fry 3−4 donuts at a time −− turning when they are a nice
golden brown. Drain on brown paper bags to remove excess grease.