/ck/ - Food & Cooking

Also, Anna Olson; she does things completely wrong ALL THE TIME and it pisses me off.

Michael Smith, I think it's the combination of his face, his voice and pretentiousness, every time his show came on I would change the channel immediately.

>>3885536
Yeah you should probably do that to crisp the skin a bit, it might be hard to get the timing right but it's a neat idea.

>>3883839
what? no.... never heard that. Doesn't make any sense

If anyone wants to make cake pops I highly suggest this website.

http://www.bakerella.com/category/pops-bites/cake-pops/

>>3879045
worst sandwich ever

Have you never seen iron chef? They make ice cream out of the weirdest shit. There was a fish one once.

>mayo
>relish
>ketchup
>bit of white vinegar

>>3878482
okay so you're not actually, just one of those assholes.

>>3878477
How are you allergic to pickles?
It's cucumbers and vinegar?

>>3878404
Franks for American food and most cooking
Sriracha for asian

>fresh
>frozen
>
>
>
>canned

Always.

>>>3878224
because higher quality milk generally made a naturally yellower cheese so people started dying their cheese to make people believe their cheese was of that quality.

Philadalphia cream cheese (new roasted garlic one is really good), milk or cream and butter Generally I just add whatever dairy products we have on hand, if we have sour cream I add some of that as well.

Definitly try cream cheese in it though, changed my life.

>>3876356

>>3876136 Has a bay leaf

>>3876144
if you're a prep cook

>>3876081
That sounds disgusting

Fuck velveeta, it's processed cheese in a block

1 lb elbow macaroni
1/2 cup butter
salt & pepper
1/2 cup flour
3 1/2 cups milk
1 lbs cheese, shredded
(breadcrumbs)
(bacon)

Preheat oven to 350

Boil water/cook pasta/whatever

First make a roux
- Cook the butter and flour, season with s&p, stir until smooth. Remove from heat, add milk gradually until all incorporated into the roux. It's best if the milk is room temp.

- Bring that mixture to a boil, boil 1 min

- add cheese in (again, in batches), stir until melted

- Pour over pasta in a casserole dish (I like 9x13) sprinkle with bread crumbs (if you like) and make for 30 minutes at 350

I like to cook bacon up prior and mix it into the cheese sauce before I add it into the pasta. This is the best and easiest recipe I have used, everyone I have made it for absolutely loves it. Use medium - old chedder.

leftover udon

disgusted, ketchup is foul.

Boyfriends sister has one, most pointless thing ever.

>>3875947
Same thing, treat them the same

>>3875945
it's skinless chicken breast, not going to turn out prime if he fries it. You want to fry with skin

>>3875918
I knew someone would! I'm going to save it for the future 1000 ramen threads.