Cont'd from the thread yesterday.
To answer the CO user who asked why I moved to Cheyenne: I got a data center maintenance job out here after I separated from the Navy, and I've always wanted to check out the CO/WY area.
>18 eggs are 98c here
Food thread
John Russell
Other urls found in this thread:
m.imgur.com
imgur.com
twitter.com
Eli Cook
Isaac Smith
Brayden Perez
How to eat pasta if you are poor and lazy:
Cook pasta
Heat up half a cup of water, add in 2 tablespoons of gravy powder, stir
(optional) cook meat)
Pour gravy onto pasta. Now it doesn't taste like dried up chewing gum and its easy carbs for pre workout
Leo Kelly
Pasta is my favorite food because you can prepare it so many different ways, hot or cold
Julian Robinson
Chase James
Angel Gomez
>0
Sebastian Carter
Fuck yes dude I lost all my fit recipes and was gonna make a thread on it
Grayson Ramirez
Is the old thread
William Roberts
How the fuck am I supposed to eat 3k calories a day? I want to start gaining weight but I have no idea how people eat that much. What's an average breakfast/lunch/dinner?
Nolan Stewart
Thanks, saved everything. Keep em coming. Gonna save everything to a cloud folder so I never lose again
Levi Long
Add snacks in between meals to up your calories throughout the day, or spread the normal 3 meals into 5 until you get used to eating a lot.
Aiden Hughes
Jason Perez
Easton Howard
Mason Hall
>no capers
>no garlics
Dropped
Bentley James
This isn't 5min you idiot bringing it to a boil alone is more
Daniel Campbell
Obligatory cookbook
m.imgur.com
Enjoy boyos
Colton Parker
You can always add whatever you want, I know I will be
I think they started their timer after the water started boiling? Who knows
Eyy, that's where I got all these from, lost the link - thanks brah
Isaiah Gomez
Jackson Rogers
is couscous legit nutritionally?
Jack Hughes
Anybody here made fisherman eggs? Any good? Do they fill ya up good?
Chase Phillips
It's healthy enough, but don't expect to use it as a primary source.
I'm planning on making some this week, I'll let y'all know
Nolan Young
I was in the navy and am in denver, can i cream your asshole?
Adam Taylor
Sorry, that was a one-time thing... you know what they say about submarines: 150 men go down, 75 couples come up
Blake Martinez
No means yes and sapr cant save you from my girth
Ryan Ross
>cook plastic in boiling water
Wow.
Leo Cooper
thoughts on hemp?
Gabriel Kelly
>implying your girth is bigger than my asshole after drydock
Samuel Scott
Colton Reed
Oliver Perez
Benjamin Davis
Xavier Carter
Kayden Campbell
Jordan Phillips
Dominic Price
Evan Hill
Hunter Moore
Will post this again,hopefully it will help some of you,it's an imgur full of recipes from Jow Forums
Elijah Miller
Gabriel Johnson
>mom was good baker but terrible cook
>naturally grew up thinking that's just what home cooking is, and good food is reserved for restaurants and holidays
>start cooking for Jow Forums purposes (and adulthood)
>realize it's not hard at all to make delicious food
>now a favorite hobby, /ck/ is my de facto home board
>mfw mom was just set in her boomer ways
Isaiah Murphy
I made these, but accidentally used an entire garlic.. it tasted amazing (and I usually litereally detest onions or garlic in food!) though
Caleb Reyes
Christopher White
Xavier Gutierrez
Parker Brooks
Any Jow Forums insta-pot recipes?
Parker Anderson
Nicholas Richardson
Hey OP, how is Cheyenne? I want somewhere that's white and somewhat conservative. I went to Denver and it was disgusting and degenerate.
Lincoln Gonzalez
Tasty Sweet Potato Waffles. Worth a try. About 550cal.
Dylan Martinez
>1 can of tuna
this recipe needs about 12 oz of tuna in my experience and is significantly improved with the addition of Dijon mustard
Logan Howard
Just moved here 3 days ago, so I'm still learning what it's like myself, but it's reallyyy white
Jackson Hall
is this like some kinda fetish?
Bentley Ortiz
Aiden Bell
Yeah I tried making this earlier today but used almond flour instead. Didn’t make 6 patties I put it in a patty press and made two. They couldn’t stay together and I ended up getting frustrated and just scrambling it and frying it that way
Elijah Watson
I went to make this but couldn’t find any “dark vinegar”. Is there another name for it?
Adrian Bailey
Anyone got non-fatass overnight oats how-to?
Christopher Moore
Isaiah Russell
Not sure if almond flour works, if you can't make it into dough it's probably not a good replacement.
more eggs can solve the problem but its a dangerous game. Too many eggs and they come out a spongy mess.
My best advice is to try and squish out any liquids before shaping into patties.
Grayson Bennett
Dylan Williams
>consuming oxidised almonds for health
Logan Butler
Jordan Foster
Here is a snack I ate, just some milk, an English muffin, and some chicken. A nice post-workout pick-me-up. I put some lemon pepper marinate on it, which was alright but lately I've been digging this ghost pepper bbq sauce I picked up. Thanks for reading my blog bros :)
Grayson Phillips
>hi I want lots of gas, bloating, and absolutely no nutrition
Nicholas Harris
Asher Harris
Hey so was TAPS useful for you when you seperated? Im 10 months out from seperation and have no fucking clue what i want to do in the civ world. Was thinking college for the bah but idk what i want as far as a career
Cooper Campbell
I'm that chef fag who posted in /sig/ the other night. I took a bunch of photos while cooking today, you guys cool if I hijack this thread for a cookalong?
Ryder Ramirez
Gonna spatchcock a chicken, roast it and do some pickling while we wait. Usually I'd prep the chicken the day before and let it brine in the fridge overnight, but I bought this on an impulse and felt like making tacos.
Nathan Anderson
Remove the wishbone by feeling around the neck cavity, cutting up along the bone, over the hinge, down the other side and then shave the underside of the bone. As long as you've cut through the meat holding it in down to the socket, it should pull out clean.
Flip the chicken and make a clean cut down the spine.
Jayden Brown
Lewd. You want to then run your knife downward leaning against the ribcage, it'll be tricky at first but you'll start separating the meat from the frame. You don't need to use much force or aggravate it too much, just gently swipe away at the meat, keeping your knife against the bone as much as possible. Take your time. You'll need to pop the thigh joint socket by pulling back on the thigh, you'll hear a snap. Run your knife through the joint all the way to the back of the chook.
Jason Hughes
And the other side. This is easiest with a boning knife. But if you don't have one a sharp chef's knife or whatever else you have will do. Just respect the meat and do your best.
Elijah Phillips
Should look like some Hannibal Lecter shit when you're done.
Andrew Russell
Fake ass schnitzel
Looks delicious tho
Levi Kelly
Using the breastplate to guide you, take your knife and run it under the cartilage holding the ribs, once on each side. Pull gently as you do and keep working up with your knife, it'll get weaker and weaker the higher up you go.
Ryan Morris
Fitizens, can I have your opinion on this ? Sample meal from Jim Wendler’s 5/3/1 program. I can’t believe anyone would actually eat this every day and not turn into a bloatlord
Austin Rogers
From there you should be able to separate the frame from the breastplate cleanly.
Julian Scott
I'm not much of a Jow Forumsizen, new to this stuff. But damn that's a lot of food. I can see it making sense assuming you're working appropriately and have the appetite for it, though. I wonder if the french fries serve much of a purpose though.
Turn it over and push down on the centre of the chicken to split the breast plate. This'll give it a flatter shape to help it cook evently. You can call it done here if you'd like.
Blake Gutierrez
Or flip it over, remove a few extra bones, take out the top half of the breastplate and clean it up like I did.
Samuel Edwards
I like to ferment and preserve shit. This is homemade hot sauce, confit garlic (that I let get a little darker than I'd like), homemade Worcestershire sauce (10x better than the storebought stuff to me, one of my favourite ingredients) and some aji panca chilli paste. Your pantry will be different obviously, but I hope this gives you an idea of the flavours I'm going for. Whisk whatever you've got together with some spices (I used paprika, cayenne, black pepper, salt and coriander).
Jeremiah Rodriguez
Your oven should be cranked already, I had mine set to 240c. Usually I'd go 220c, but I was hungry. So I whisked some water through the bowl I made the seasoning in and put it under the wire rack. This way I'll be steaming the chicken a little while it cooks. The texture will be different from a regularly roasted chicken, less firm, more moist. I also forgot to change out the foil in my pan before doing this, oh well.
Julian Thomas
The chicken takes half an hour to cook. So that's enough time to clean up, do some pickling and get the sides/tortillas ready.
This is pickling liquid made from malt vinegar, white vinegar, roasted pumpkin juice, salt, sugar and a bit of the Worcestershire.
Jeremiah Reyes
Wrong photo, fuck. Those are the pearl onions I pickled. Quarter 'em, peel them lazily, rinse them twice. Bring your liquid up to a near boil, whisk the shit out of it and let it cool. When it's almost room temp jar it up with the onions.
Ethan Morgan
Chicken out. Looks good. 30 minutes was spot on. Skin isn't as barky as it would be if i had left it salted in the fridge overnight and dry roasted it, but it still crisped up nicely. I like the colour on this a lot.
Andrew Cox
Let it rest. Toast off the tortillas however (I do mine in a dry cast iron pan and then cover them in a towel as I go to steam them). Get your toppings together. I have cortido on the left, jalapeno mayo (I'd have preferred yoghurt but didn't have any, so this is just the hot sauce from earlier whisked through the some kewpie) and a fermented mixture of white cabbage, onion, coriander, lime and mexican oregano on the right.
Noah Torres
Prepping your chicken this way makes it super braindead to separate.
Nicholas Perez
I like my salads, bros. Because I'm lazy and hate cooking.
BROTEIN SALAD:
cherry tomatoes, sundried tomatoes, raw red onion, cucumber, fresh spinach, walnuts, avocado, green peas + either chicken, firm tofu or something like that.
(I like it with tofu just because then I don't have to cook at all, just mix it all together, takes 2 minutes. No it won't feminise you, Jesus Christ... but chicken is tastier though. Worth the additional 5 minutes unless you're in a real hurry.) Make a simple vinaigrette with dijon mustard, red wine vinegar and olive oil, and season with whatever.
TACO SALAD:
tomatoes, corn, jalapenos, avocado, black beans, lettuce, raw onions, chili, salsa + some brotein source, like shredded beef or minced meat or even some faggy tofu again.
Caleb Perry
Not much of a looker, but fucking delicious. And a tonne of chicken leftover for lunch over the next few days. I might use some of it with roast pumpkin, cous cous and a fried egg tomorrow.
I hop that was fun or at the very least interesting for you dudes. Let me know if you have any questions, want any recipes, whatever.
Daniel Robinson
this threads are so comfy
Julian Fisher
Oh, and here are the onions. They're gonna be pretty awesome in a week, amazing in a month. I'll use a bunch for roasting/grilling and also as a base for my next batch of Worcestershire.
Dominic Brown
your cat knows whats about to go down
Oliver Reyes
Whaddup anons one thing I like to do whenever I'm in a hurry is cooking half a chicken breast, cut it on half and place a single Bigg scrambled egg on top in between two toasted whole grain slices of bread. What goes amazing with both the chicken breast and the egg is a healthy amount of black pepper too, just in case I wasn't burning enough from just taking that bitch out the pan.
If ya got a whole chicken breast you can make two wonderful sandwiches with good amounts of protein and carbs but not too much of the latter as in to fucking wreck your afternoon from post meal tiredness
Oliver Lewis
You should cook your chicken on Sundays and keep it sliced and refrigerated solely for salads. That's what I do whenever I know I won't be able to cook for the week
Dylan Wilson
Fat fuck loves it when I bring a whole chicken home.
Isaac Butler
Give me your best sandwich spread recipe to compliment a chicken sandwich, Jow Forums.
William Price
hahah i can imagine, good cookin' user. Keep it up.
Aaron Russell
Harissa mixed with cream cheese
Jaxon Evans
Make your own ranch dressing. Here's a recipe from a restaurant I used to work at. Scale it down. Will last pretty well in the fridge.
Parsley and dill, with stems
1Tbs onion powder
1 1/2Tbs horseradish
200ml apple cider vinegar
Juice of 1 lemon
8 cloves confit garlic
1/3 cup dijon mustard
100ml buttermilk (can sub with yoghurt)
10 egg yolks
2L canola oil
Thanks man, appreciate it. I took the chicken frame, onion peels and a bit of the pickling liquid and made them into a nice broth. So I'll probably throw together a pretty sweet beef stew or something the day after tomorrow. Might do another one of these with it.
Mason Cook
>I took the chicken frame, onion peels and a bit of the pickling liquid and made them into a nice broth.
good call don't waste anything, how long have you been cooking for? My dad was a chef so I got into cooking when I was about 10, 22 now.
Ian Powell
6 years. Got in when I was 18. Started off doing American BBQ (live in Western Australia here, it was somewhat novel at the time).
Owen Kelly
Based Maghreb poster.