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>> No. 12088 Anonymous
2nd September 2016
Friday 12:54 am
12088 Why am I adding the ingredients I'm adding? Specifically for this dish.
I added too much salt to my lemon sauce. I know that because it tastes of salt. Went about 600ml water, 400g sugar, lots of lemon zest and peel, 100 ml corn starch and then about 80g salt. I was trying to follow an amalgamation of a google recipe and the recipe on a bottle of lemon sauce I got. It seemed on point at the time but now it tastes way salty. I've been adding more water and some lemon juice but in the back of my head I know it's going to simmer away and leave the salt. So I've left it for now, will the salt condense at the bottom, or is the corn starch a binding agent of some kind?

Also, when breading chicken, I was told flour, drizzle in beaten salted egg, and then cover in breadcrumbs. This kind of works but I'm not sure why I'm doing these things. Why do I need flour and egg to make the chicken sticky enough for breadcrumbs? Why can't I just put flour, egg, and breadcrumbs in a bowl and roll it about?

How do the takeaways do lemon chicken?
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>> No. 12283 Anonymous
11th April 2017
Tuesday 6:27 pm
12283 spacer
>>12089
>I suspect a lot of chinese takeaways buy a wholesale lemon sauce or even a frozen lemon chicken, because it always seems the same.
Most cheap Chinese takeouts buy their lemon chicken, and the rest of their stuff, wholesale frozen in large quantities. Same deal with most of the dishes from cheap Indian takeouts (and with pretty much everything in any kebab shop) - which is why they all taste more or less the same as each other. Some may try and hide it by adding a few odds and ends of their own, or mixing up sauce bases etc, and if you're in London or on curry mile then it's a different story, but as a general rule if you're going with a cheap takeout in a town in Britain then all of their stuff will have come straight out of a tub, which came out of a freezer, which came from a giant wholesale conglomerate syndicated all across the UK. Very few will be carefully dusting lemon chicken by hand and leaving it to season in the back, because they can't afford the labour/time/wastage costs associated with that. You'll know the ones that are preparing their own stuff, because their prices will typically be twice as high.

(I know I'm quoting an old post, blame >>12281.)
>> No. 12284 Anonymous
11th April 2017
Tuesday 7:07 pm
12284 spacer
>>12283
Sadly true, though sometimes nicely familiar. For genuine Chinese food you either have to find a London joint with a no reservation policy filled to the gills with tattooed beardy types or keep a beady eye out for where the Chinese students at your nearest uni tend to frequent. They won't recognise or touch the stuff at most of our supposedly Chinese restaurants.

Also has anyone, anywhere, ever ordered one of the mysterious omelette dishes they have in what they call the English section of the menu? I've always been intrigued but never enough to spend money on it. Not to mention I'd probably get food poisoning.
>> No. 12285 Anonymous
11th April 2017
Tuesday 7:17 pm
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>>12283
My local Indian is a 10ft by 6ft extension on the side of a slightly dodgy pub, and they have a metal shed just outside they use to store their ingredients in.
I sort of find it hard to believe that they aren't just shipping everything in frozen, but it is honestly the best Indian takeaway I've ever ordered from, it's comparable to the quality of food you get if you dine-in at renowned restaurants in Birminghams balti belt. The rest of the reviews on just-eat agree with me too.
I've also seen them unloading vegetables off a van sometimes which is a good sign, even if they are sneaking in some frozen chicken when no-ones looking.

>>12282
>And I've just realised the abject idiocy of describing Himalayan salt as 'sea salt'. Old habits die hard.

Well it was in the sea once.
so was my piss
>> No. 12288 Anonymous
11th April 2017
Tuesday 7:46 pm
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>>12285
There are exceptions. There's an Indian near me who unquestionably cook their own stuff from scratch (and it's fantastic), but they're vegetarian so there's a lot of "meat problems" there that they don't have to deal with, and that's reflected in their price. You might just have got lucky and found a place with an old Indian lass with a bindi who sweats away in the kitchen every day of the week doing it all by the recipes her mother's mother passed down. Lucky you.

>keep a beady eye out for where the Chinese students at your nearest uni tend to frequent.
Yeah, or similarly ask an Indian/Pakİstani taxi driver to drive you to where he goes for dinner, as I think someone on here tipped me off to many years ago. As a rule of thumb, if the clientele of the place you're eating in match the country represented, you're probably in for a good meal.
>> No. 12295 Anonymous
12th April 2017
Wednesday 6:09 am
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>>12288

>Yeah, or similarly ask an Indian/Pakİstani taxi driver to drive you to where he goes for dinner,

Yup.

When I was at uni I ended up moving into a street abutting the main drag. Of all the take-outs there were two that looked fucking shite. One a Mexican, one Turkish. But I noticed that they were rammed with Spanish and Turks respectively, every hour they were open.

Fuck me that food was goood and cheap.

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>> No. 12249 Anonymous
27th March 2017
Monday 7:18 am
12249 how long will I have my friend for
my best friend is 22 and has the worst diet of anyone I've ever met.

all he eats is white bread, chips, sausages, tomato ketchup, mild cheese and white rice with fried chicken, if he eats at all, and he has like 4 sugars in every cup of tea he drinks

I don't see him changing this of his own accord, so, how long does he have before he kicks it?

also how can I help him
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>> No. 12255 Anonymous
27th March 2017
Monday 12:47 pm
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At 22 he is still a child yet too old to respond well to pressure without it feeling emasculated. Give it a few years and his tastebuds will learn to love vegetables by themselves, I know because I was like that owing to how my parents eat.

Maybe if he's ever around your place you can offer to make him a dinner/lunch and introduce him to some proper food. Something like chickpea and lentil dhal on toast is nutritious and simple enough for him to make at home. Lead by example.

>>12252
>None of that is bad food you mad armchair hippy.

I'm pretty sure chips count as bad food and I say that as someone who shaves his armpits. The fact that his concept of fruits and vegetables is ketchup could also pose health issues given his obsession with white food already indicates some deficiencies.

>>12253
Its gets worse because I read it as:
>mild cheese and white rice with fried chicken

Which frankly makes me want to slap him around a bit.
>> No. 12256 Anonymous
27th March 2017
Monday 1:37 pm
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>12255

>I'm pretty sure chips count as bad food.

Nope, they are 'empty calories' which are not inherently bad more neutral. They aren't a poison they just don't give you much in the way of micro nutrients.
>> No. 12257 Anonymous
27th March 2017
Monday 3:28 pm
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>>12252

There are no bad foods, but there are bad diets. OP's mate is looking at a ~7 year reduction in life expectancy based on his diet, assuming he doesn't get scurvy in the mean time. Diets high in vegetables reduce the risk of diabetes and cardiovascular disease independent of caloric intake - fat people who eat lots of veg live longer than fat people who don't.

>>12249

If he's from a very deprived background where eating that sort of diet is the norm, then he'll probably grow out of it in time. Learning to enjoy unfamiliar flavours requires repeated tasting, so I'd gently encourage him to try different foods whenever you have the opportunity.

If he had a reasonably normal upbringing, then the odds are fairly good that he has a minor eating disorder - avoidant/restrictive food intake disorder (ARFID). If you're in contact with his parents, you might want to have a word with them and express your concerns. You could also give the BEAT helpline a ring.

https://www.b-eat.co.uk/support-services/helpline
>> No. 12258 Anonymous
27th March 2017
Monday 7:23 pm
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>>12257
>If he had a reasonably normal upbringing, then the odds are fairly good that he has a minor eating disorder - avoidant/restrictive food intake disorder (ARFID).

In my experience of being a student, most people that age eat a bad diet partly through laziness and partly through lack of experience. They leave home never having had to cook for themselves before, and they end up getting into the habit of cooking the same things all the time. Most people grow out of it naturally over a few years.
>> No. 12259 Anonymous
27th March 2017
Monday 7:41 pm
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>>12258

OP's friend's diet appears to be restrictive rather than lazy. Living on takeaways, tins and ready meals is lazy but normal. These foods aren't particularly healthy, but they're reasonably varied and flavourful.

Unless I'm getting the wrong end of the stick, OP's friend seems to eat nothing but a handful of very bland foods. From the image, I assume that OP is implying that his friend is a very picky eater and refuses to eat foods outside of his comfort zone; the phrase "if he eats at all" suggests that his friend has poor meal habits or may be avoidant of food in general.

I could be completely wrong, but I see a description of someone with a disordered relationship to food, not just laziness. Perhaps OP can elaborate on exactly what his friend will and won't eat. Will he eat a normal meal in a restaurant or from a takeaway? Does he regard many normal foods as disgusting? Would he rather go hungry than eat something outside of his usual menu?

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>> No. 8633 Anonymous
22nd January 2013
Tuesday 6:27 pm
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Alright lads.

I was thinking of baking our lass summat for Valentine's Day. Last year I made peppermint creams, but I thought I'd take it up a notch. Any suggestions? All I can think of is those gimmicky cake lollipop thingies.
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>> No. 8652 Anonymous
25th January 2013
Friday 6:05 pm
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>>8636
I made some chocolates fairly recently, trying to use a silicone melting pot which pissed me off to no end. The old ways are the best. Anyway that looks pretty awesome, going to give that a go myself.
>> No. 8761 Anonymous
14th February 2013
Thursday 11:36 pm
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OP here.

I made the chocolate jewels, except I couldn't find jewel molds in any of the shops I tried and the ones I saw online looked a rip-off, so I borrowed my mum's Christmas and Easter ones. I went a bit overboard with the number of lustre dust colours I got, but only half of them brushed on properly. I then made the mistake of bunging them all in a bag, so all the colours smudged together. She loved them, mind.

Also sell some cracking chocolate that's only 30p per 100g.
>> No. 8762 Anonymous
14th February 2013
Thursday 11:38 pm
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>>8761
*Aldi. That'll teach me for not checking if my phone had auto-corrected owt.
>> No. 12225 Anonymous
12th February 2017
Sunday 10:40 pm
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wow
>> No. 12226 Anonymous
13th February 2017
Monday 1:12 am
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>>12225
Fucks sake lad.

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>> No. 12221 Anonymous
6th February 2017
Monday 6:09 pm
12221 spacer
Evening, lads.

I'm thinking of having a go at converting vodka into gin. Have any of you tried it?

https://www.diffordsguide.com/encyclopedia/339/bws/gin-botanicals-explained

https://www.theguardian.com/lifeandstyle/wordofmouth/2014/dec/29/make-your-own-gin-tonic-homemade-gandt

http://metro.co.uk/2013/10/25/recipe-how-to-make-your-own-gin-4156419/
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>> No. 12222 Anonymous
6th February 2017
Monday 7:10 pm
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Sort of. I've steeped juniper, cardamom, and cinnamon into vodka and soda and set it with agar agar for what I masterfully called gin jelly. It tasted like christmas.

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>> No. 12146 Anonymous
19th November 2016
Saturday 3:33 pm
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Afternoon, lads.

I could do with some chocolate recommendations. My Dad is one of the most difficult people to buy presents for, because he doesn't really do much beyond sitting on his arse watching TV all day, so at Christmas I'll usually end up spending around £40 on my Mum whereas all he'll get is a couple of cheap DVDs and either a Toblerone, Thorntons toffee or a large bar of Cadbury's whole nut.

This year I thought I might push the boat out on the chocolate front but I'm a bit clueless, really. I've tried Hotel Chocolat and didn't think much of it. Any tips would be appreciated.

Thanks, lads.
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>> No. 12159 Anonymous
22nd November 2016
Tuesday 3:33 am
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>>12156

I find myself reguarly eatting samples of soap nowdays. It just looks so tasty. :(

I honestly think there is a market for a sweet shop that sells food tha looks andt tastes like how these soaps should taste.
>> No. 12160 Anonymous
22nd November 2016
Tuesday 6:57 am
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>>12156
I'd buy fudge, but I wouldn't trust someone selling chocolate at a market. They'd probably melt down chocolate from Aldi, set it in their own moulds and add a 400% mark-up.
>> No. 12213 Anonymous
3rd February 2017
Friday 7:24 pm
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>>12160
But Aldi chocolate is some of the best around and it'd be worth the extra to avoid the shame of shopping in Aldi.
>> No. 12214 Anonymous
3rd February 2017
Friday 7:46 pm
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>>12159
That's exactly Lush's plan though - to convince you that their products are good enough to eat. They are plugging the market you suggest, directly.
>> No. 12219 Anonymous
4th February 2017
Saturday 12:31 am
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>>12159
There is palmer's coco butter moisturiser that smells obscenely like high-grade lindt chocolate. It's ridiculously pungent after you've sweat a bit and you feel uncomfortably craving chocolate.

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>> No. 12161 Anonymous
29th November 2016
Tuesday 9:59 pm
12161 spacer
Two days ago I went cold turkey on pepsi max. I must've drunk on average at least a litre a day for the last four years. Shit can't be good for you.
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>> No. 12173 Anonymous
30th November 2016
Wednesday 3:52 pm
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>>12170
I drink a lot of sugar free coke as well but unlike OP I'm not really concerned about the health effects. The issues appear to be:

a) acidity (which I believe is proven to decay teeth and upset gut flora)
b) artificial sweeteners (which aren't proven to do much of anything beyond give you a sweet tooth and make you fat, but I'm thin as a rake).
>> No. 12174 Anonymous
30th November 2016
Wednesday 4:20 pm
12174 spacer
>>12173
Your body needs sugar. The sweetener make the body think it's getting some sugar, and when none is forthcoming you end up hungry.
http://sydney.edu.au/news-opinion/news/2016/07/13/why-artificial-sweeteners-can-increase-appetite.html

FWIW, within the first few pages of Google, only one result claimed outright it was a myth, and that was the Daily Mail, so make of that what you will.
>> No. 12175 Anonymous
30th November 2016
Wednesday 7:00 pm
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>>12173
> and make you fat

This has been really perplexing me. I'd put good money on my diet being one of the best amongst my peer group but I'm 83kg at 174cm and it refuses to go down.
>> No. 12176 Anonymous
30th November 2016
Wednesday 7:03 pm
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>>12175
Then you're eating too much. Control the portion size.
>> No. 12177 Anonymous
30th November 2016
Wednesday 7:25 pm
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>>12174
>FWIW, within the first few pages of Google, only one result claimed outright it was a myth, and that was the Daily Mail, so make of that what you will.
It's contentious and under-researched, any remotely honest reporting will reflect that.

Whatever the health effects of diet soft drinks, they aren't particularly pronounced.

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>> No. 11968 Anonymous
26th March 2016
Saturday 4:35 pm
11968 Ersatz-pilaf [1]
Or plainly, rice with meat and spices. Yesterday I made something distinctly resembling the subject. But that's not why I'm here.

Tell me something, lads. The meat part tasted awful today after I microwaved what was left from yesterday's portion. I remember at least three similar occasions when meat would taste foul after the microwave. And plenty of occasions when it wouldn't.

Why? I am at a loss here.

[1] https://en.wikipedia.org/wiki/Plov
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>> No. 12081 Anonymous
26th August 2016
Friday 9:14 pm
12081 spacer
splash some water on the leftovers before microwaving.
cover, (with another plate) and reheat slower on a lower setting.
its about all the advice that i can give re this subject. when using a microwave, you must always be prepared for some sacrifice of texture/taste/quality
>> No. 12085 Anonymous
26th August 2016
Friday 9:36 pm
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I've tried to start eating quinoa instead of rice recently. Does anyone have any tips on how to make it taste less disgusting? I like nuts, but quinoa's nuttiness is just not for me. But I tend to just serve it as a side with whatever else I'm eating. Any tips?
>> No. 12086 Anonymous
26th August 2016
Friday 11:37 pm
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>>12085
It's very good with pesto. Lob in some peas (or prawns) if you're tempted, for a bowl of deeply satisfying glop.
>> No. 12087 Anonymous
27th August 2016
Saturday 12:39 am
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>>12086

I'll give that a try. I just cooked some using the advice from this page:

http://www.thecookteaser.com/food-blog/how-to-spice-up-your-quinoa

1 spoon of Kurkuma
- 1 spoon of Curry
- 1 teaspoon of paprikapowder
- 1 teaspoon of garlic powder
- 1 teaspoon of cinnamon
- 1 teaspoon of garam massala
- 4 shredded limeleaves
- some salt & pepper to taste
- a shot of Kikkoman
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>> No. 12096 Anonymous
4th September 2016
Sunday 7:49 pm
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>>12081
> splash some water on the leftovers before microwaving.
> cover, (with another plate)
Did that actually. No luck, mate.

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>> No. 12056 Anonymous
3rd August 2016
Wednesday 8:43 pm
12056 Cheap Tasty Eating
Evening cheflads.

I have gone many years without having to live alone, so for the first time I'm having to tighten my belt when it comes to things like food budgeting. Now, I'm a big boy and I have the common sense to do things like save leftovers, cook big portions and freeze them, and base my meals around cheap dried food like pasta and rice.

Trouble is my culinary repertoire is a bit limited in this regard, and I'm getting a bit sick of eating bolognese and carbonara every night. I hear lentils are a great budget staple, but fuck knows how to make nice food out of them. In addition, I've always been a devoted carnivore, and I'm finding it hard to get the amount of meat I crave without overspending or wasting anything.

Do you chaps have any ideas, or recipes that you use yourself, in order to make rich, tasty, tangy food on a limited budget?
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>> No. 12064 Anonymous
3rd August 2016
Wednesday 10:04 pm
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>>12061

Have you considered providing us with your own culinary excellence, lad? In the sticky?
>> No. 12066 Anonymous
3rd August 2016
Wednesday 10:13 pm
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>>12061

Soya is pretty much un-noticable in most recipes if you mix it 40/60 with beef mince. Processed food manufacturers do it all the time, partly because it's cheaper but also because it reduces the fat content.

"Nosh for Students" by Joy May is excellent for cheap, easy meals. It contains five meal plans which cost about £20 a week for breakfast, lunch and dinner. Some of the writing is a bit patronising if you're not a wet-behind-the-ears teenager, but it's a solid basis for economical cooking.

https://www.amazon.co.uk/Nosh-Students-Student-Cookbook-Recipe/dp/0956746470/
>> No. 12067 Anonymous
3rd August 2016
Wednesday 10:22 pm
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>>12063

>KTC

I can't see that name without having flashbacks to the 2011 riots.


https://www.youtube.com/watch?v=WXRUZlvtsX4
>> No. 12068 Anonymous
4th August 2016
Thursday 7:45 am
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>>12066
>"Nosh for Students"

But does it tell you what to do when your dad has died?
>> No. 12069 Anonymous
4th August 2016
Thursday 1:37 pm
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>>12068

WASH YOUR HANDIES!

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>> No. 12037 Anonymous
28th July 2016
Thursday 7:45 pm
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What're the best cooking shows? I'm looking for one where taste/texture/nutrient combinations are explained and such, something to tickle my aspergers caresses my intellect whilst finding interesting tips for established meals or new meal ideas.


A second thing, there's a clip I saw of a male celebrity chef cooking in Indonesia or somewhere tropical on an outdoor grill thing against a backdrop of the sea/mountains, I can't for the life of me remember what it was or what he was cooking if it rings any bells.
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>> No. 12038 Anonymous
28th July 2016
Thursday 8:09 pm
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Did you not read the weekend thread? At least 1/3 of the posters on .gs haven't had any in months, you can't expect an answer with such a distracting image.

Is the guy you're talking about Rick Stein by any chance?
>> No. 12039 Anonymous
29th July 2016
Friday 12:18 am
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I don't know about cooking shows that go into that kind of detail, but I really enjoyed No Reservations and anything hosted by Keith Floyd.
>> No. 12040 Anonymous
29th July 2016
Friday 1:26 am
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Heston Blumenthal's "In Search of Perfection" is worth a look. He reverse-engineers every aspect of a popular recipe, trying to work out the best possible way of doing everything. The recipes he develops aren't remotely practical for a domestic cook, but the programme gives a tremendous insight into his thinking process.

http://vimeo.com/34158026

You might also enjoy this blog:

http://fxcuisine.com/Default.asp?orderby=popularity

He cooks relatively simple recipes, but with obsessive attention to detail.
>> No. 12041 Anonymous
29th July 2016
Friday 4:56 pm
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>>12040

A lot of what he does is accessible to the home cook, but you need to put thought into it yourself to work out where you need to compromise.

For example, the best way you can cook steak at home is with a high heat, and turning it every 30 seconds or so. The traditional way that most chefs is to just turn it once, and the only reason that top chefs do that is because it's what people have always done.
There are a lot of little things like that you can pick up from him which really work.
>> No. 12047 Anonymous
29th July 2016
Friday 7:08 pm
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>>12040
I'll check out Heston's stuff. I've never really watching cooking shows before except Kitchen Nightmares which is just good fun and not really about cooking.

I do appreciate that blog though, thanks m80.

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>> No. 11335 Anonymous
3rd April 2015
Friday 10:28 pm
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have you tried this stuff lads?

the pasta is really tiny and cooks in 3 mins, and the sauce is this bright orange powered american cheese which you mix with butter and milk.

it's the ultimate comfort food

i got a box at poundland
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>> No. 12032 Anonymous
18th July 2016
Monday 10:35 pm
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>>12031

>Diners, Drive-Ins and Dives

I would never tire of punching this man.
>> No. 12033 Anonymous
19th July 2016
Tuesday 2:57 am
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>>12032

Who is he and why does he look like an excitable 10 year old from 2003?
>> No. 12034 Anonymous
19th July 2016
Tuesday 3:31 am
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>>12033

Guy Fieri - restaurateur, TV presenter and human car crash. He is the bleakest thing in all of human existence. If you gaze long into Guy Fieri, Guy Fieri gazes into you.


https://www.youtube.com/watch?v=ELPKuKvo44k
>> No. 12035 Anonymous
19th July 2016
Tuesday 4:15 am
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>>12034

>If you gaze long into Guy Fieri, Guy Fieri gazes into you.

That excuses his glasses I suppose.
>> No. 12036 Anonymous
19th July 2016
Tuesday 6:49 am
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>>12035
I think he wears them that way to ward off tigers.

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>> No. 12017 Anonymous
9th June 2016
Thursday 10:24 pm
12017 BBQ
I don't know anything about barbecues. Someone tell me some things about them and recommend one for outdoor use. Ideally I'd like to spend about £200, is this enough for a nice one or should I fork out a bit more?

What are some things I should be aware of when buying a barbecue set?
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>> No. 12020 Anonymous
10th June 2016
Friday 1:52 am
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If it's a nice day just drag cooker out in to yard.
>> No. 12021 Anonymous
10th June 2016
Friday 3:19 am
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>>12017
They're totally not worth the expense.

Get one on ebay you like the look of. That's all I can say, all they are are things that dispense heat.
>> No. 12022 Anonymous
10th June 2016
Friday 10:46 am
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>>12021
But I want it to look nice and last for years. I know I could get one off amazon that has good reviews but I was hoping for some insider info.
>> No. 12023 Anonymous
10th June 2016
Friday 11:36 am
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Well, for starters you haven't said if you want a gas bbq or a charcoal one. Gas is a lot less hassle but doesn't give the same smokey bbq flavour imo, it also doesn't feel as satisfying.
>> No. 12024 Anonymous
10th June 2016
Friday 5:17 pm
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>>12023

You may as well cook on the hob.

When I visited my parents a few weeks ago, they insisted we lay down tin foil on the BBQ and cook on top of that. I did a double take and quickly realised they are being serious.

Why do you do that? I asked. "Because it's healthier and the smoke doesn't get to the meat".
Then save the bother and do it in the oven, because it'll be no different.
After some quarelling and sighs of resignation, I won and we had a normal BBQ as GOD intended. Needless to say, I had the last laugh when they admitted my cooking technique was flawless.

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>> No. 11994 Anonymous
3rd May 2016
Tuesday 10:29 pm
11994 Dairy free
Evening, lads.

It looks like a family member is lactose intolerant, so I'll be using a lot more dairy free produce. Are there any dairy substitutes you can recommend? Soya milk and vegan cheese aren't very nice. I used some dairy free cheese sauce in a lasagne and, although it was like cornflour paste with Wotsits before being cooked, it turned out quite decent in the end.
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>> No. 12005 Anonymous
4th May 2016
Wednesday 7:32 am
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>>11999
>lactose-free milk


https://www.youtube.com/watch?v=pBwwcU2c3u4

(Same principle applies. Actually, I don't mind almond milk but nobody else in the household does. Soya milk is awful.)

>>12003
Thanks, lad.

>>12004
>Lactose intolerance is quite rare in otherwise healthy infants. Are you sure it isn't a milk protein allergy?

Not sure, to be honest. The dietician said to avoid dairy for a couple of weeks to see how that goes and she's doing less whiffy farts and her poo is looking better, as far as poo can look better.
>> No. 12006 Anonymous
4th May 2016
Wednesday 1:00 pm
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>>12005
Does Lactofree really taste that different? >>12003 here, I had an ex in the past who was horrendously allergic to everything including lactose and he could consume Lactofree without turning into Violet Beauregarde so incidentally I've tasted it, and I don't remember it tasting massively dissimilar to normal cow's milk.

Anyway, let me know if you want some recipes. I made a sweet potato puree chilli the other day from Thug Kitchen, it's rather nice - and with a bit of common sense you can put meat in it wherever you like.
>> No. 12007 Anonymous
4th May 2016
Wednesday 1:18 pm
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>>12004
>just a cheap tablet with each meal
>cheap

Yeah I guess lactose intolerance is a piece of piss when you live in fantasy land.
>> No. 12008 Anonymous
4th May 2016
Wednesday 1:55 pm
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>>12007

Lactase tablets cost less than 8p each in bulk. I think that satisfies any reasonable definition of "cheap".

http://www.bulkpowders.co.uk/lactase-tablets-5000-fcc.html
>> No. 12009 Anonymous
4th May 2016
Wednesday 9:24 pm
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>>12005

> (Same principle applies. Actually, I don't mind almond milk but nobody else in the household does. Soya milk is awful.)

The lactose free milk I linked isn't soy or almond milk, though. It's actual milk milk with lactase (the enzyme that breaks down lactose) added to remove the lactose. It should, in theory, taste just like milk.

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>> No. 11979 Anonymous
11th April 2016
Monday 4:24 pm
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Afternoon, lads.

Thanks to raiding the reduced section at Co-op I now have 250g of ricotta and 125g of goats cheese and I'm not really sure what to do with them. I may do the ricotta with leek/spinach, mushrooms and pasta but for the goats cheese I'm stumped as I've never used it before and only ever had it on pizza.
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>> No. 11988 Anonymous
12th April 2016
Tuesday 2:06 pm
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>>11987
It's from Goat Simulator, basically Tony Hawk's Pro Skater 3, but with goats.
>> No. 11989 Anonymous
12th April 2016
Tuesday 2:25 pm
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>>11988
They must have upgraded the graphics lately. And there was me thinking it was a stock photo of a goat.
>> No. 11990 Anonymous
12th April 2016
Tuesday 2:32 pm
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>>11988

I thought you were making an irreverent joke, or maybe referencing a line from the I.T. Crowd, but no, it is a real thing.
>> No. 11991 Anonymous
12th April 2016
Tuesday 2:39 pm
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>>11990

It's actually a pretty fun game for one of those "I am bored and want to play something for 30 minutes to fill the empty void in my life" moments. Sage for /e/ shit on /nom/
>> No. 11992 Anonymous
12th April 2016
Tuesday 3:05 pm
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>>11990
>>11991
It is. THPS3/GTA/Shaun the Sheep crossover.

Further sage.

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>> No. 11977 Anonymous
31st March 2016
Thursday 9:09 pm
11977 Bake off creme de la creme
Don't know what the cheflads have to say but I really enjoyed the first episode, bit of an eye opener into the standards and expectations in the pastry chef world for a lowly pleb like me.

I particularly savoured the French fellow shitting on everyone and telling them they're shit.

ARE LADS are sending a team in the next episode looking forward to them giving the froggy cunt one in the eye if he gets lippy.

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