What culinary hill are you willing to die on?

  • This topic has 36 replies, 1 voice, and was last updated 1 week, 2 days ago by Nickster1619.
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  • #121478


    What culinary hill are you willing to die on?

    +2937

    #121548

    Commercial_Suit_9440

    We have to cease letting individuals put raisins the place they do not belong…. It’s getting out of hand.

    #121536

    kodieshmodie

    Sometimes the shitty, processed model is best than the gourmand model.

    #121498

    Snatch_Liquor

    MSG is wonderful

    #121530

    ShameNap

    Dry brining is simply placing salt on a chunk of meat. People attempting to make it sound fancy and new.

    #121522

    Weak_Carpenter_7060

    Sometimes, the one seasoning you want on a steak is an efficient coating of salt and pepper. Plus, pan frying simply is likely to be higher than grilling

    #121514

    TiredSkylar

    instantaneous ramen is scrumptious

    #121502

    jackatman

    All meals is fusion. No dish is above adoption or adaptation.

    #121518

    Annhl8rX

    Often doing issues “the right way” or “from scratch” simply isn’t value it. There are loads of shortcuts that provide you with 90% of the end result with 50% of the hassle. I’ll take these shortcuts nearly each time.

    #121496

    wzl46

    There’s no such factor as a “dry” brine. By definition, brines are liquid primarily based. A salt-based dry rub is a treatment. Brines are additionally a sort of treatment, however they’re liquid primarily based. All brines are cures, however not all cures are brines.

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