Onyo edition
197 posts and 49 image replies omitted.>>45709yes you can see the ingredients, and nobody is having a conversation about nutrients, it's all about flavor.
do you feel smart by making those retarded remarks?
>>45737you're just mad all your meals are cardboard chicken breasts, and not my delicious basted garlic chicken with a side of kimchi and rice, which is then supplemented by a pea-based protein shake
>>45739>you're just mad you're eating chicken instead of chickenalright
>>45739Im mad I'm not eating your cock right now
Recently, I followed a recipe for a mallorcan almond cake but I didn't want to make a full cake in a big springform pan so I approximately halved the ingredients, slightly reduced the sugar that was mentioned on the recipe (because they ALWAYS list way 120% of what you need) and decided to pour the batter into a loaf pan and baked it for around 40 minutes, the middle of the cake was still slightly soft, it was sweet but also salty (because I used too much salt) but the saltiness went really well with the almonds and it was so fucking delicious I gotta redo it…
I used:
3 eggs,
more than just a pinch of salt,
100g of grinded almonds,
100g of powdered sugar,
some vanilla flavor, a bit of cinnamon,
a bit of grated lemon. All of the ingredients were just hand-measured but the proportions should be roundabout the same I guess.
The cake uses no flour and the idea is to get the cake fluff by whisking the egg whites into egg snow.
First, I seperated egg whites and egg yolks and mixed the yolks with the sugar until it got a bit creamy and then also added the other ingredients. Then I made the brilliant decision to hand-whisk the egg whites into egg snow which took forever and along the way I kept adding salt because I thought maybe that would help with the stability of the egg snow. I am pretty sure I used way more salt than what I needed to keep the egg snow stable but tbh, I really liked how the salt was still noticable in the end result. Eventually, I carefully mixed the egg snow with the batter (dont overmix it!) and then poured it into the loaf pan. 40 minutes into the oven and VOILÀ… no picture to present. But I'll definitely redo it in the coming days so I might post my ugly creation.
>>45742sounds yummy
wish i could eat cake whenever i wanted to make one
>>45743It is!! And why cant you? Do you have like diabetes or sth?
>>45741sorry anon i'm taken
>>45735this man has hypnotizing eyes
>>45744i'll become overweight again if i eat more than 4 pieces of baked goods a week
How come my supermarket ribeye steaks are never as pretty looking as the ones I see on YouTube videos? Youtubers also have thick fucking steaks that are probably 3 inches thick, I’ve never seen ribeye steak that that, the most thick I’ve see is between 1.5 inches and 2 inches at most.
>>45761youtubers are rich u are poor retard
>>45777please try to up the quality of your replies
>>45747His eyebrows are very nice as well
>>45761You can go to a butcher shop but it's generally more expensive
For the frugal, buying in bulk directly from farms is your best bet
>>45781I do not live near any farm bro, I live in a city.
>>45842is that boiled chicken or am I being thrown off by the total lack of seasoning. Either way, stop hurting yourself
>>45843Begone, troll. I've downvoted and reported you. This sub is for positivity and encouragement only.
>>45842>The chickenI'm pretty sure that's a war crime
>>45842does that really last 5 days without loss in quality or texture?
>>45850What is there to lose?
>>45842might be a bit too spicy and overpower the natural flavor, but might i suggest a salt and even black pepper rub on chicken beforehand
>>45842Dont worry comrade after the revolution we will liberate you from the spice less prison they have put you in
>>45852or just toss them into the pan at least
guys, how do i store left over curry paste?
>>46029>>46029Freeze it. Treat it like soup concentrate.
>>46030thanks. that's what i did
>https://archive.is/kfFnhGreen Curry Glazed Tofuanother recipe stolen from the nytimes. this is the third time i made this recipe but i bough better quality curry paste and coconut milk and it tasted amazing. was actually surprised how good it came out.
i also substituted quinoa for rice.
>>45992Батя?
This is diabolical level of slavic cooking.
It's like two levels below fried soup
>>45992You are mentally ill
>>45842Do honkies die if they taste a spice
>>46046Fried soup sounds kinda sick tbh
Like I'm imagining beef stew or chicken noodle soop but even more savory and thick
anons when the brine in a jar of pickles or olives turns yellow does that mean it's gone bad?
My sister just taught me an easy recipe for a greek yogurt dough pizza, which is perfect for me since I normally hate baking.
1 cup greek yogurt
1 cup flour
1 teaspoon baking powder
1/2 teaspoon of salt
1)Mix in bowl for a little while with a spoon, once it's more of a stable dough, switch to mixing it with your hand, rolling the dough around the bowl.
2)Dust the table or other surface you'll manipulate the dough on with flour, take the dough out of the mixing bowl and put it on the surface. Gently push down on the dough ball with your hands, but don't pull it. Once you've pushed the dough down, dust a rolling pin with flour and roll out the dough. Once flat, crimp the sides of the dough to make a crust.
3)Lightly oil or apply parchment paper to a baking pan, transfer the flattened dough to the pan and add your tomato sauce and toppings. Preheat the oven to 400 degrees (F) or 200 (C). Insert the baking pan and cook for 10-15 minutes, then rotate the pizza 180 degrees and cook for another 10-15 minutes.
This feeds one person if you're very hungry.
>>45761>supermarket ribeye steaksBulk ordering directly from farms is a kind of anti-consumerist socialism, I guess? Its probably better quality but you need a big freezer or lots of friends to share with
anons who live outside am*rica what do you use to substitute graham crackers in crusts?
i bought a bottle of kewpie mayo, opened it and didn't use it for like a month or two. i read that kewpie mayo lasts longer so i didn't care much and today i used it again but noticed some of the mayo had become yellower. i only noticed it after eating it and didn't taste any off flavors or odors. could it be just dried up mayo up on the side? don't wanna throw it away and have to purchase another one.
I still don't get why I shouldn't wash my chicken. Seems like a rule for idiots that don't clean their kitchen
>>47265Unless the chicken is visibly dirty, washing it affords no benefit and greatly enhances the risk of cross-contamination. Any water that touches the chicken can spread salmonella to any unprotected food or surface, including your hands. Additionally, if you use soap, any residual soap that isn't thoroughly rinsed off will make you sick if you eat it. The more thoroughly you try to rinse, the greater the risk of cross-contamination.
If the chicken is visibly dirty, dabbing or wiping it with a paper towel is sufficient.
If you want to make sure your chicken is thoroughly disinfected before eating it, this can be achieved more easily and more safely by simply cooking the chicken sufficiently and verifying such with a meat thermometer.
>>46405I'm gonna be honest this doesn't bother me. I'd eat a dog, cat, monkey, fuck I'd eat humans if it was legal
>>47271It's legal if you're rich enough. Open the Epstein files and Ctrl + F "jerky"
i bought a moka pot and some mid quality coffee. does the job. it's 30 for the pot and 6-7 every month and a half for 250g of coffee. works good. i started making vietnamese egg coffee every morning to get my stats up
>>47269>for all ??? in X, X is the empty set therefore Xchuddy can't write math :(
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