>seriously oversalt my chili
>hardly have anything left in the fridge
>oh well
>put mozzarella in the chili in hopes of taking the edge off
>mfw tasting it

I've been making beer bread pretty regularly for the past few months. It's almost insultingly simple. Either three cups of self-rising flour or three cups of all-purpose flour, four teaspoons of baking powder, and half a teaspoon of salt. A twelve-ounce bottle of beer. A little more liquid if you think it's too thick- the first few times I used an entire pub can of Guinness, which is closer to 16 ounces, and it worked fine. Plus whatever else you feel like adding. Pour it into a greased loaf pan. Pop it in the oven at 350 for 45 minutes, and you're good.The first recipe I followed called for Guinness, molasses, and sugar. My most recent one was made with a local microbrewed vanilla java porter and some fresh vanilla coffee. It's fucking great, especially when toasted with some butter and honey on it.

Farmer's markets make eating super affordable for me in the summer, so I'm getting my fill of squash, zucchini, etc. I realized I hadn't had any sort of spaghetti-type meal for awhile, so I made some, since it's cooled down here a bit and turning on my stove doesn't feel like I'm baking myself in the process. It's not completely from scratch, but it is completely delicious. Recipe below:

1 jar Ragu Sauteed Onion & Garlic
1 jar Ragu Mushroom & Green Pepper
2 large tomatoes, chopped
1 large zucchini, sliced (slices approx 1/4 to 1/2 inch wide)
2 medium yellow squash, sliced
2 medium yellow pattypan squash, cut into 1/8ths (or smaller, depending on your taste)
1 small to medium red onion, diced
approx 1/4 C of wine (I used Gnarly Head Cabernet Sauvignon)
Italian Seasoning (Oregano, Marjoram, Thyme, Rosemary & Sage)
salt & pepper to taste
splash of extra virgin olive oil

Tomato-Basil pasta (so delicious on its own)

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>>5717
>mfw i was at a bbq and tried halloumi for the first time, fresh off the grill

>>5734
p....places like this exist?!

>>5737
used to be one were I lived in Charlotte. Time for lunch go to the deli and sample.

Guernsey cow's milk.

Wasn't whole, but damn that shit is nice.

Elk and antelope in jerky form.

Wasn't a fan of the antelope but holy shit that elk was amazing.

Buffalo bacon.
It was so much better than regular bacon, and I didn't think that was possible. My house smelled amazing for a full 24 hours after I cooked it, too.

>>4639
I have black raspberry mead in my fridge right now (pic related). It is a magnificence that cannot be denied.

CSS Time: Never been a wine drinker, because I either like the hard stuff or beer (I live in a city with a lot of microbreweries). Got a job (well, unpaid internship, but fuck, it's something to do) helping to promote arts and culture. Suddenly at a lot of functions where there's wine, and a crap selection of beer. Decide to educate myself and start drinking a bit of wine here and there to figure out what I like so I don't look like a total n00b when I go to the bar and order something. So far, I've tried Pinot Grigio, Chardonnay, Rose & Merlot (and had to buy a corkscrew, which made several of my friends look at me in disbelief when I told them that I never owned one previously). So far, it's all been good. I've stuck to Australian wines as well, and staying on the cheap side ($7/bottle), and I've gotta say, there are some tasty things out there.

So, I drank some spiritus rektifikwany or however it's spelled at a party.

Like. At least half a bottle of it.

It's 192 proof. So, essentially poison.

But it is SURPRISINGLY good when mixed with Code Red.

I took a straight double shot of it on a dare and threw up for at least 3 hours, though. So uh. Don't drink it straight.

brown cacao bols + milk = stronger, cheaper, low fat baileys.

>>5553
>>5562
I'm really not sure which is worse.

I was making a delicious jambalaya a few months back and the recipe called for oysters. I had never used oysters in any sort of recipe before and the recipe I had didn't call for any specific type so I just grabbed a jar of frozen ones that I'd de-thaw

Holy shit they were so horrible and HUGE and slimy and tough and fhjsd
The made the entire dish just taste of fish and ocean

Never again

>Try to make bread
>"Can't be that hard, right?"
>End up with a huge ass biscuit
It was the most delicious mistake I've ever made

Krabby Patties, Spongebob Squa…

I've started watching Kitchen Nightmares on Netflix streaming.
Running a restaurant seems HARD.

>>5731
I'm pretty sure running any business is.

>>5683

Be sure to have them test your urine and show you how you're peeing all those vitamin supplements out anyways!

>>5697

Quite a bit actually. You're getting significantly more dietary fiber per serving over rice, and the higher quantity of indigestible material (ie, the husk portion) means it has a lower glycemic index and will cause a lower spike of your blood sugar than white rice.

Also I do believe there are a bit more trace minerals due to the presence of the husk there, but I'd have to double check to be sure.

Mostly it's a case of higher fiber and a lower blood sugar spike, those are the two big biggies.

>>5707
Thanks anon, everyone tells me brown rice is healthier without saying why. Now I just need to find some bags of brown rice cheaper than white rice.

More Kracie stuff.

Kracie - popin cookin #8 - ク…
Gummy crepes!

Kracie - 昆虫グミ図鑑 (b…
They're like Creepy Crawlers you can eat. I must obtain them.

Kracie - happy kitchen #4 - mini hamburger
This one's not a candy, nor is it a toy. It's actually a little powdered kit for microwavable burgers, buns, and fries, as well as instant cola and cheese. No artificial colors, no preservatives, actual chicken and pork ingredients.
And according to the uploader, it tasted delicious.

I lost it at the tiny spoon.

>>5691
I actually dislike a small number of bread. Cheap white bread and pumpernickel. Cheap white bread just tastes of nothing and pumpernickel's just way too dense for my taste.

>>5688
Chlorine, amongst other things. That's for bleached. For unbleached, you just need to age it.

toaster oven makes better toast then the toaster. I'm partial to a good sourdough.

you know i read an article about a serial killer who killed and ate his victims a while ago. he commented that he had eaten a human eyeball and that it tasted like oysters. whether it's the actual taste or the actual consistency, he didn't specify.

If only they still made hufu

It tastes like Horse.

>>5608
>Yeah speak for yourself

Then my entire point wouldn't have made sense.

>>5609
Same.

In summary:

-Portobello burgers confirmed for delicious.

-Grilled mushrooms of any kind on a beef burger confirmed for mouth orgasms.

-Fungi confirmed for coolest kingdom.

How much does it cost to set up your own mushroom log and is it feasible if you live in an apartment in the city?

>>5661
Dog food is made up of meat that was deemed "not fit for human consumption" so I'm guessing it's not.

Well, most of the "meal" in meat meals found in kibble is actually the ground up carcass of the animal after all the good cuts have been removed and sent off to other places.

So you'd essentially be eating rendered bones and fat. Kinda gross.

>>5665
You mean like chicken nuggets?

There's no 'H's in Wegman's. No mart either, really.

>>5578
Korean pancakes are fucking delicious.

Gif me recipe.

I'll see your H-Mart and raise you a 99 Ranch Market.
>Dem faces