>>1144 Sometimes white sauces like bechamel will call for white pepper purely to avoid black bits being visible in the sauce, even if black pepper is more appropriate for flavour.

>>1149 If it's a French sauce, just add more butter

I've been using this more and more, with bread. Not just as a dip with EVOO and other spices, but right in the dough with my sourdough recipes.

a foto i show u later:/

>>1278 >How does ur morning begin, my dear anon? With a good coffe and a pipe.

>>1019 The board isn't stone, although the color makes it look like it is. It's one of those plastic ones. My wooden one given to me by a friend is too old and worn out (gaps in the wood) to be used. I need to get a new one.

>>1226 Proper, as far as I can tell. I've yet to notice any grit.

>>987 >Molcajete I'd like to know of some recipes that utilize a Molcajete.

>>1125 Good vid. Distracting that the red letter media music is on it. I'm guessing that piano bit is just some copyleft/open license music.

>>1186 >I'm guessing that piano bit is just some copyleft/open license music Oh fuck me, now I want to use this in my /agdg/ project as a shitpost

>>1187 RLM using it is a shitpost, so that lines up.

Okay I got porkchops egg noodles, and butter. I know thats a meal somehow. The question is HOW

>>1242 You cook the meat, rest it for 20 minutes, then slice it into bits for a stir fry

>>1243 At the very least ill avoid trichonisis. Or whatever. Okay and serve over egg noodles. With a sauce of melted butter?

Growing cucumbers in my garden and as much as I love pickles, I decided to venture out into making cucumber muffins, inspired by zucchini muffins. I peeled the cucumber (mine are thick-skinned) and cut out most of the seeds. I grated it and squeezed out as much liquid as possible. Ended up with about 7 oz of grated cucumber for a dozen muffins. I made mine with minimal sugar, some chocolate chips, and some whole wheat flour. While you can taste the cucumber, it isn't over powering in any regard and tastes pretty nice. I would make them again.

Put a bit of herb liquor into my iced tea, it's fucking great.

I picked mulberries from trees in my neighborhood and made jelly, eyeballing everything. Seems to have worked as intended.

>>375 Friendly reminder to lurk for two years before posting.

>>338 >お酒スル お酒スレ?

Is tito's good vodka for flavor extraction?

>>1091 Cabbage. If flatulence is your problem, drink fennel tea (one tsp of fennel seeds, into half a cup of boiling water, up to three times a day), put cumin into everything, and if you eat beans, add savory.

>>1092 >put cumin into everything Personally I find cumin gives me flatulence, rather than preventing it.

>>1092 >>1093 Someone else had also recommended yogurt and cheese and anything probiotic

>>906 I think my recipe is a little different so as soon as I can find it I'll post it.

Here we go. 5 1/2 cups all purpose flour 1 tsp baking soda 1 tsp baking powder 1 tsp salt 1 tsp cinnamon 2 1/2 cups packed brown sugar 1 cup vegetable shortening 2 large eggs 2 tsp vanilla extract 1/2 cup buttermilk apple filling (see below) confectioners sugar Preheat oven to 425 degrees F. Grease and flour 9- in. cake pans. Combine flour, soda, powder, salt, and cinnamon- set aside. Cream brown sugar and shortening 2 to 3 min. Then beat in eggs and vanilla. On low speed beat in flour mixture alternating with buttermilk, beginning and ending with flour. Divide dough into 7 or 8 portions. Bake 10 minutes or until golden brown. Remove from pan and cool completely on a wire rack. Stack with hot apple filling between layers. Sift confectioners sugar over top before serving.

>>924 >It starts dry and you need to allow it to set at least 24 hours to meld in a cool place. Longer is even better. From the little research I've done, I read that was the typical recommendation for most apple stack cake recipes. Also, I will recommend using apple cider or apple juice for the apple filling instead of water - it just gives you that much more appleness to the dish.

>>836 >If you make a good green tea with 70-80C(even 45-50C for very good high grade), it's floral, maybe a bit grassy, umami. Try it with 100C and you get a bitter mess you can barely choke down. Pretty much what I've heard when it comes to matcha. I can see it making sense, but I guess I want to prove it to myself. But if you tell me you've noticed this, I can believe it. Thank you! >Washing is only necessary for tea that comes compressed or tightly rolled, cakes or such. I've been to a tea house which washes the leaves from specific types of tea (I believe their Chinese selection). They are loose, however. Doing some research, it seems that old tea can have excess amounts of fluorine, so maybe that is why?

drink tea faggots

>>878 Had a milk Assam tea the other day. Should probably make another one to go with some cookies I'm baking.

>>752 >soy sauce powder First time I've ever heard of it.

Thanks, Merry Christmas to you to /co/, and happy new year.

>>607 Glad to hear it turned out nice anon. I might try it myself later this year.

I've got a pumpkin report from Thanksgiving about the flat white Boer pumpkin. 1. It is an exceptionally long keeper. We bought this one last year at around the end of October and it kept in pristine condition just sitting on the kitchen floor all this time. 2. It's shockingly good quality for a maxima in my experience. It's every bit as good as a tan cheese or butternut for pumpkin pies. It cooked up and blended really smooth.

>>644 >Pumpkin report thank you and god bless

retards

>wow, ingredient is great >what if i don't add ingredient to coffee and add three others instead

>>642 Isn't this just tea?

>>243 It's been awhile since I've used sodium citrate; evaporated milk is much easier and the ratios are less strict. You don't need any of the other stuff (the powdered bits), just sodium citrate and fresh cheese. Or powdered, if that's your thing, but I think the powdered cheese might just melt in without needing anything to emulsify. For Mac & Cheese in particular, I like to do a pound of pasta, a pound of cheese, and about 12-16 oz of evaporated milk. For sodium citrate, I think 1 cup of milk and 1 tbsp of sodium citrate would be sufficient for a pound of cheese and pasta. Should firm up nicely. If you get the ratio of liquids to cheese correct then it's fine. You just need enough of whatever else to emulsify.

Fermentation is certainly a survival technique that is simple to do and allows you to enjoy produce for a year or more. My current on-going project is fermenting garlic in honey. For about the first two weeks, you see bubbles coming from the garlic and you need to flip your jar daily to make sure the floating garlic is covered, burping the jar afterward to be sure your jar doesn't explode. After a month, the bubbles go away and the garlic starts darkening and sinks. Technically it's ready after that month, but I'm going to ferment mine for three months for maximum potency before enjoying. You can keep it on a dark, cool shelf for one year at least. Mine pictured is about twenty days away from being three months old. While it's generally made to take when you get sick, I picture myself enjoying it with chicken and pork. Already tested the honey and it's garlicy (without the bite) and sweet.

Here niggas https://the-eye.eu/public/Books/Survival_Guide/

>>498 I suppose it was a retroactive response after seeing my own family go to a different third world country and getting sick within days of visiting and staying sick the rest of the trip. My young immune system really must have helped. >>506 Guess I'll need to avoid supermarket-tier food to avoid accumulating more crap in my system from that China trip.

>>488 Still tasted fine after sitting in the fridge. Was the mushroom or dough that went off.

>>526 I'm glad you solved the problem (hopefully).