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.

>>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).

>>256 Does spirulina add any particular flavor to soups? I'm considering getting some and making some blue green noodles.

I tend toward authoritative recipes instead of those self-published by amateurs and home cooks, and lately I'm collecting cookbooks. My best acquisition so far is the first edition of the Larousse Gastronomique, so I can cook French dishes from classic French recipes in the original French.

>>280 Spirulina on its own tastes like seaweed. It can be pretty strong at two teaspoons, though I've never had it in soup myself.

>notice a /fast/ board >click it thinking there's board for fasting content topkek

I fast, but not intentionally. Many moons ago, when I was still in high school, I couldn't stand school lunches. My college didn't have great food, either. And I've never been much of a breakfast guy; breakfast is reserved for early days with big work ahead, like when camping or doing labor around the house. So I naturally started doing what is now commonly called "One Meal A Day". I would roll out of bed, drag myself to class, and sit through the day. It was easy to ignore lunch because the food was repulsive, so literal hunger was the easy choice. Get home and then grab a big meal, either takeout or home-cooked depending on the day. Plus it saves so much time. I know some people do "meal prep" but I never could be bothered. I just make large meals and if I have leftovers I have leftover. Eat until I'm full. If I start packing on the pounds, I cut out desserts and start drinking water instead of milk, soda, or juice. Maybe start swapping some carbs out for more meat and fat. I'm not super strict and I occasionally have calories outside my single meal in the form of soft drinks, if I'm reasonably skinny or getting exercise. But in general I only consume food once a day. I've heard people say they struggle with it, but once you're on it for a bit it's not bad at all. Your body adjusts. I don't feel tired or out of it throughout the day like others describe. If I get hungry I just look forward to my dinner even more. As far as gastrointestinal issues, I cannot comment. I have none. I do this because I feel better on it and I am used to it. But if you state your exact issues, maybe someone with similar irritation can say what works for them.

>>138 >I'm so poor right now, I can't even buy yogurt. Same here, my guy, same here. For the next few days I'll be doing an involuntary fast. >>141 >they're not good puns, don't rhyme, and don't even roll off of the tongue. Am I supposed to be rapping for you? You wanna hear a diss track, nigger?

>>149 I doubt that you're smart enough to read a name an animal, at this point, never mind come up with an original insult. Good luck starving, or at least pretending to on the Internet.

>>138 Invest in a real heirloom starter or luck out like me and find out that your friends grandma has one and is more then happy to give you some to start your own with and then just buy whole milk. Making yogurt is pretty easy.

Well one thing that I've discovered while researching is that sake is most often brewed in colder months since the process is longer and more complex than simple fruit wines. >>72 >>74 I do have a recipe somewhere for pokeberry wine. I might actually try to make that later this year.

>>46 >The only thing that I've really discovered is that polishing your rice is extremely important. I don't know anything about making Sake Brewing, but I do know one important fact that you need to know if you want to make it right. Make sure you are using the correct rice for your brewing attempts. Uruchimai or Sushi Rice is the kind used for making Sake. Calrose is not Uruchimai.

>>222 I almost exclusively keep sushi rice around. I prefer it over long grain rice.

>>24 Lamb is a real delicacy. I love it when I can afford it. Usually don't waste it on a stew, though. Next time I make lamb I'll post some pics. It's great when slow-cooked. It should still be almost rare.

>>25 that would be lovely, share the recipe you used too.

>>9 >pour the mushroom soup over the whole thing >bake for 2 hours <meat thermometer shows 150 degrees Sounds like you're braising the rabbit given the liquid and long cooking time. In which case, checking for temperature is not the way to check if your meat is done. Braising means you are cooking the meat in liquid to retain moisture that would otherwise be lost in an already tough cut of meat. However, given the liquid, the meat is held at a specific temperature (maybe 150 to 180 degrees Fahrenheit) for a long period of time. So checking for temperature is not the way to go. Instead, you want to check if your meat has tenderized by sticking in a fork and seeing if it pulls off the bone easily. Think of braising like the bain-marie process. Your cue to take the custard out of the oven is that it has set, not necessarily that it has reached a particular temperature. Otherwise, I don't have rabbit often, but this sounds like a recipe to try out.