No.14771650 ViewReplyOriginalReport
>it is OK to kill and eat this but not the dog
why westerners are such hypocrites?
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No.14769923 ViewReplyOriginalReport
What are some tips for yeast-based doughs? Especially:
>Pizza
>Doughnuts
Pizza dough seems to elude me in making a good dough (rock hard OR strangely tough/chewy) whereas doughnuts have the same texture as pretzels. I'm using instant yeast and have tried proofing it with and without sugar, made sure to temp the water used to be 110F, and made sure to double-proof it: Once as a while and a second proofing after cutting to individual sizes.
Are there any hidden secrets to making a good pizza dough and soft, fluffy yeast doughnuts?
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No.14771736 ViewReplyOriginalReport
Family style home cookin! What are some fun family traditions you guys had growing up?

Lunch thread

No.14763432 ViewReplyOriginalReport
Post em!
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/bfg/

No.14771798 ViewReplyOriginalReport
Welcome to bodily fluids general.
Talk about all the proteins you can recycle. I'll start.

Instead of using tissues, I've been eating my own sperm.
Not bad actually. Satiates my hunger more than eating a vegetable.
I've also tried drinking my piss, and will plan to try eating my poo in the future, since I discovered that it actually smells good if you eat only raw meat.

Aged Eggnog

No.14771319 ViewReplyOriginalReport
It's time to start thinking about making some eggnog. Here's my recipe:

12 eggs
1 1/2 cups sugar
pinch of salt
1 1/2 cups of bourbon
1/2 cup of cognac
1/3 cup of dark rum
1/4 ts fresh nutmeg

1 cup heavy cream
3 cups whole milk
fresh nutmeg


Add 12 egg yolks into a 2 cup measuring bowl. Add whites until 1 2/3 cups of egg is reached. (Reserve remaining whites for another use.) Pour eggs into mixer and beat on medium speed until pale. Slowly sprinkle in 1 1/2 cups of sugar. Add a pinch of salt.

Combine 1 1/2 cups of bourbon, 1/2 cup of cognac, and 1/3 cup of dark rum. Slowly drizzle alcohol into mixer on low speed.

Strain into glass container (1.75mL bottle will be more than enough) and add 1/4 ts of fresh nutmeg. Screw on cap and invert bottle to distribute the nutmeg. Cover bottle with foil to block light. This mixture will be 19%-20% ABV. Store for a minimum of 3 weeks in the refrigerator, ideally 3 months or more.

When it’s time to serve, whisk 1 cup of heavy cream to soft peaks in serving bowl. Whisk in 3 cups of whole milk and then the aged egg solution. Ladle into cups and garnish with freshly grated nutmeg. Yield: 77oz, 8% ABV.

If you want to serve only a small amount of eggnog at a time, combine some aged eggnog solution and dairy in a cocktail shaker and shake with ice.

Suggested liquor brands for eggnog:
Bourbon: Wild Turkey 101, Buffalo Trace, Four Roses
Cognac: Hennessy (cheaper brandy like E&J isn’t worth the savings), Christian Brothers is inoffensive for the price
Dark Rum: Kraken, Myers
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"x but for adults" foods

No.14768459 ViewReplyOriginalReport
Thread for foods that are essentially the same thing as kids foods, but marketed towards adults.
>Fettucini Alfredo
Mac and Cheese for adults
>Cappuccino
Hot chocolate for adults
Etc.
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No.14771748 ViewReplyOriginalReport
who's your fav "celeb" cook? for me, its babish, his videos are fun and his basics recipes are pretty simple and tasty.
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No.14771095 ViewReplyOriginalReport
Quads and I'll reveal the secret recipe of my Salsa Verde
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No.14770186 ViewReplyOriginalReport
i fucking love this guy, dudes. hes the best
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