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/ck/ board - Food & Cooking

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Most viewed threads in this category

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http://www.examiner.com/article/man-sues-mcdonald-s-for-1-5-million-over-napkin-suffers-mental-anguish >Murrka
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https://www.youtube.com/watch?v=0Qre7YNu1IQ Chicken Chicken Chicken Chicken Chicken Chicken
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https://www.youtube.com/watch?v=jEs0QkHDU8w&list=PLKaMVzmGcqBJmNWlBMAw9hjsfyL11vwEE
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https://www.youtube.com/watch?v=G-ei0gMLgq0&index=3&list=PLKaMVzmGcqBJmNWlBMAw9hjsfyL11vwEE
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https://www.youtube.com/watch?v=Dxwz3L0K5vQ&list=UUbcogZyZRS0NDX2QHufXR6g

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What kind of chilli is this? Got it at the local grocery store. Labelled as red chili, not specifying type. They are small and potent. Bit into one raw. I can feel the capsaicin festering in my fragile stomach. I made the mistake of frying them with garlic and ginger in a wok, then adding sake because I wanted to steam some shellfish. The air was suddenly filled with toxic peppery fumes that I could not breathe in without going into a coughing fit. The fumes are now leaking into my bedroom, I cannot escape. Painful experience, but delicious end product. Anyway, anyone know what species this might be? Didn't know whether to ask ck or an.
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Any suggestions for a "buy it for life" mandoline? I'm looking to make things like sauerkraut quite often, but the prospect of julienne and waffle cut vegetables is also quite tantalizing.
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Summoning moot. I know you're reading this. Give us your favorite recipe. >I did this interview a few months ago with Rhizome, I compared it to gardening or something, or maybe cooking. I’ve been cooking a lot recently, now I have an appreciation for it. Cooking sucks for other people. >I love cooking with and for other people but, when you’re the chef and see how the sausage is made, you sit down for the meal and the other person is like, “Oh this is great!” and you’re like, “Oh this could have been salted more this could have been cooked a little bit.” You find the flaw. It’s the same thing with gardening, an outsider can appreciate something for its beauty, whereas you’re looking for the weeds >You’re like, “Oh there’s fucking weeds! That’s not right!” When it’s your thing and you have the power to change it, your relationship changes. >Not to say it’s stressful, but it’s a different way of using a product, and I think that goes for most everybody who uses a product they work on, you’re constantly looking to make it better. http://notepad.com/drupal/4chan039s-christopher-poole-i-was-teenage-coder%E2%80%94and-then-i-stopped
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Why do black people like chicken so much?
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Can you eat these little things that hang out inside bell peppers?
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What can I do with a block of velveeter? Bought it a while ago, just looked at the expiration date and it's about a week past expiration so I want to use it all up, preferably not in a dip.
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How much time a yougourt still good after the expiration date?
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So, probably got a retarded question. I've got a few liquors I like to drink neat or on the rocks. Would like to into the same type of thing with gin. Are there any gins that can stand on their own or is it something that needs to be mixed in a martini or with club soda or tonic water?
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I drink vanilla extract like it was a legitimate alcoholic beverage. Is this okay? Is there a real booze I can drink instead of this that tastes the same?

Stainless Steel White Stain

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Hey bros, I need your help. I cooked some sausage in butter yesterday but didn't feel like cleaning up. So I just rinsed it with hot water, dried it and then put some bar keeper's friend on the few harder brown spots. Next morning I get up and I rinse the white solution off but in the other corner there is this. pic related. What the hell is this? I can't get it off. I tried baking soda, citric acid, white vinegar, bar keeper's friend etc. I live with two other people in this house and I know my pan was moved while I was asleep - could it be a chemical reaction of some sort?
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