/ck/ - Food & Cooking

>>20277736
My dad owns a lumber camp and I eat pancakes with the lumberjacks and I can confirm that there are none better than what Jacque describes, but I plan on marketing these types of pancakes after business school and I shall market them as being authentic “lumberjack cakes”

>>20263725
>Has there ever been a more insufferable faggot?
Yes. Sammy Hagar

>>19116311
yea, just cause crunchy tacos aren't as popular in mexico doesn't mean they're not as authentic
little thing called the mexican-american war happened, and a bunch of mexicans ended up on this side of the border<div class="xa23b"><span class="xa23t"></span><span class="xa23i"></span></div>

>>18158621
"That's right, I love you, I truly do. No Coke or Pepsi or Dr. Pepper. They are all bad for your body. I will only sell you water. That will be $20 please."

>>16738941
Four toppings on my burger, please,
Onions and a slice of cheese,
Ketchup and some mayonnaise,
Sod anyone who disagrees.

Slice the sausage up the middle longways before you cook it, but you don't need to hold it open.

>>16687341
Thank you!

>>16684395
You're not me. Don't pretend to be

>>16684343
He's my uncle.

I also made nachos

You can contently enjoy your Funeral Potatoes for breakfast, lunch, and dinner for the next few days, as this recipe will last an individual for roughly twelve full meals.

But member, before eating, make sure you silently, but earnestly, pray in grateful contemplation of the meal you are about to eat, and/or verbally affirm the statement "Thank you, Funeral Potatoes" out loud.

After the duration of the twenty minutes, prod with the wooden spoon to confirm cookedness - and if ready, remove the Funeral Potatoes from the cooking vessel and into a serving/storage container.

Cover the entirety of the dish with the lid of the cooker for twenty minutes and let it cook at maximum settings.

When done, the results should look like pic rel. The potatoes will be throughly cooked, but still slightly firm. The ham will be well fried by the effect of the hot milk and butter, and the uppermost layer of bread and crushed cornflakes will be crispy with a mild salty-barbecue flavour from the sauce.

Once you've gotten through the last on the chopped potatoes, throw in the last of your ham, garlic, onions.

Next, gently place your four slices on bread on top of the even pile, and directly pour all the remaining ingredients (salt, sauce, crushed cornflakes) over the top of the bread.

Continue heap layers of sliced potato onto the base layer in the pan from the previous step. Interspersing the layers with modest lashings from your reserves of ham, garlic, and cheese.

Start by cleaning the exterior of your potatoes of any dirt and grime, then slicing them into round layers of roughly 5mm thickness each and gently placing them down into the bottom of your cooking pan.

Next, add the entirety of your stick of butter, milk, and sour cream on top.

Allow the cooking surface to heat up to it's maximum setting or heat and allow the latter ingredients to melt in the pan.

You will need:

- ~5lbs of potatoes (roughly pic rel)
- one-half of a stick of butter
- half cup of chopped onion
- 1 cup sour cream
- half cup milk
- quarter cup cubed ham
- 2 tablespoon of garlic
- 2 cups shredded cheddar cheese
- 1 teaspoon salt
- 2 cups crushed corn flakes
- 4 slices bread
- barbecue sauce to taste

- a large frying pan or cooker. I use a lidded electrical type one, which I recommend
- a knife
- a stirring implement, like a big wooden spoon

Mormom-Omnomom: An LDS Food How-To Guide: Part I, Funeral Potatoes

Hello, everyone. My name is John, and I'm very happy to be sharing some of my experience with /ck/ tonight.

Today on /ck/, I will be showing you all a step-by-step guide to making the classic Mormon dish, 'Funeral Potatoes'

>>16666449
Sounds like something new and different for me to try next time, anon.

Thank you for reading, this is the end of the how-to guide.

Next week: Burrito.
(pic rel)

You can contently enjoy your Funeral Potatoes for breakfast, lunch, and dinner for the next few days, as this recipe will last an individual for roughly twelve full meals.

But member, before eating, make sure you silently, but earnestly, pray in grateful contemplation of the meal you are about to eat, and/or verbally affirm the statement "Thank you, Funeral Potatoes" out loud.

>remove the Funeral Potatoes from the cooking vessel and into a storage container.

Alternatively, portion individual serves of the Funeral Potatoes into single serving size reused takeway containers to give to all of your departed granpappy's wives and remove the burdon of washing plates to ease both their individual and collective sorrow over his recent passing.

After the duration of the twenty minutes, prod with the wooden spoon to confirm cookedness - and if ready, remove the Funeral Potatoes from the cooking vessel and into a storage container.

Cover the entirety of the dish with the lid of the cooker for twenty minutes and let it cook at maximum settings.

When done, the results should look like pic rel. The potatoes will be throughly cooked, but still slightly firm. The ham will be well fried by the effect of the hot milk and butter, and the uppermost layer of bread and crushed cornflakes will be crispy with a mild salty-barbecue flavour from the sauce.

Once you've gotten through the last on the chopped potatoes, throw in the last of your ham, garlic, onions.

Next, gently place your four slices on bread on top of the even pile, and directly pour all the remaining ingredients (salt, sauce, crushed cornflakes) over the top of the bread.