I am a very accomplished cook this is not a bait or a troll !!!!!
/h/food
Borpa
Borpa/Borpa
Borpa
18hr ago
(image post)
Edited 16hr ago
147 thread views
#347162
earned 140 coins from votes
COMMUNITY NOTED
@Borpa cooking clinic AMA about cooking and I'll help you out and give useful tips and advice!!!!
Community Note by @Raditz
Did you know that Mountain Dew's Baja Blast flavor was first launched in 2004? 
- 46
- 34
Jump in the discussion.
No email address required.
Every time I make curry it's too mellow and doesn't have that "please sar" stank on it. What's the go-to spice that causes new Canadians to be so repulsive on public transit?
Jump in the discussion.
No email address required.
The Indian smell is actually not from their food. @PeepeeButtKiss could cook and drink a gallon of curry everyday and not smell like that
It's also not from lack of bathing or hygeiene as commonly thought (that's part of it)
The main source of stink is mold and mildew in their clothing. Because they have so many people in such small living spaces and other sources of moisture (not turning on bathroom vent fan after showers and such) and on top of that crank the heat as high as it can go and refuse to open windows they create a moist and hot living space ideal for mold and mildew to develop
That their clothes and hair are constantly infused with mildew and mold plus poor bathing and hygiene habits plus too many spiceees is what causes the stink. But primarily its their stinky mildewy clothes
Trans lives matter
Jump in the discussion.
No email address required.
More options
Context
U need whole spices and a lot of them. tbh (good) Indian cooking is VERY annoying because you need so much different shit
Or just fake the pls sar flavor with asafoetida it makes everything more Ind*an
Jump in the discussion.
No email address required.
More options
Context
More options
Context
My crumble keeps coming out a bit powdery, do I need to add more fat or am I rubbing it in too much?
Jump in the discussion.
No email address required.
Baking rly isn't my forte but it could be too little fat (r u using butter?) but also undermixing. U shouldn't have any dry flour pockets left. Is your fat solid when you mix it in?
Jump in the discussion.
No email address required.
yes
Yes, but in small chunks
Jump in the discussion.
No email address required.
Sounds good, how far r u mixing it?
Jump in the discussion.
No email address required.
Idk I'm just rubbing it in until it looks crumbly
Jump in the discussion.
No email address required.
More options
Context
More options
Context
More options
Context
More options
Context
More options
Context
Should I season my food??
Jump in the discussion.
No email address required.
For a comprehensive answer pls send a skin sample to my lab at @BorpaIndustries
Jump in the discussion.
No email address required.
You already have my foreskin and scrotum prints on file
Jump in the discussion.
No email address required.
lucky guy
Jump in the discussion.
No email address required.
More options
Context
More options
Context
More options
Context
More options
Context
What wine pairs best with chocolate spaghetti?
Jump in the discussion.
No email address required.
Idk anything about wine
Jump in the discussion.
No email address required.
More options
Context
More options
Context
how to keep my bechamel from splitting
Jump in the discussion.
No email address required.
The frick is a split bechamel how would that even work?????
Jump in the discussion.
No email address required.
Nvm I figured it out myself
Jump in the discussion.
No email address required.
Is this AI? This is nonsense lol
If ur problem is lumps add like a fourth of the milk first to make a paste, then add the rest but tbh I've never had problems no matter how I did it, all at once, cold, off heat, on heat, doesn't matter, bechamel is very forgiving
Jump in the discussion.
No email address required.
Thank you Borpa, this is helpful. Also I've never made a bechamel, I just saw a lack of participation and wanted to help your post
Jump in the discussion.
No email address required.
You should try it it tastes pretty good, is very easy to do and normies will be impressed!!!
Also if you want to help my thread you should give it a pin award!!!
Jump in the discussion.
No email address required.
Jump in the discussion.
No email address required.
Omg tybb
Jump in the discussion.
No email address required.
More options
Context
More options
Context
More options
Context
More options
Context
More options
Context
More options
Context
More options
Context
More options
Context
How tf do you cook fish without it either being unsafe or dry as heck? Also what fish do you like?
Jump in the discussion.
No email address required.
Food safety is a meme if ur not poor tbh fish is fine at lower temps but yea wh*te fish is VERY hard to cook properly most ppl shouldn't even bother especially those who are asking
@Borpa from rdrama.net for cooking advice. Just stick to fatty fish like salmon, much more forgiving 
if u rly want to cook some wh*te fish, I'd recommend butter poaching. Hf disposing of the butter after tho lol
I love tuna. Grilled, ceviched, tartar idc inject that mercury right into my veins.
Jump in the discussion.
No email address required.
Darn does Rainbow Trout count as white fish? A friend of mine made it a while ago and I've always considered it the best fish I've had. Probably too hard.
Jump in the discussion.
No email address required.
No it's pretty fatty so it's a good fish to start with!! You can overcook it quite a bit without it turning dry as frick.
Jump in the discussion.
No email address required.
More options
Context
Rainbow trout is bomb, and no it is not white fish. White fish is literally white, rainbow trout is more pink of salmon colored
Next time you buy fish look for "steelhead trout" it's sometimes referred too as salmon even though it isn't.
Same exact fish as rainbow trout but instead of being limited too fresh water it migrates into saltwater as well, tastes very similar too rainbowtrout since its the same fish but is fattier and more salmon-like
Trans lives matter
Jump in the discussion.
No email address required.
More options
Context
Trouts are Salmonoids and thus fatty.
Jump in the discussion.
No email address required.
More options
Context
More options
Context
Sea bass is easy too cook neighbor
Trans lives matter
Jump in the discussion.
No email address required.
More options
Context
More options
Context
More options
Context
Whenever I make pan-frieded tofu I end up causing a lot of smoke. I just coat the tofu in cornstarch, salt and pepper and cook it in hot corn oil. It cones out great, but the kitchen is filled with smoke after like three four-piece batches. What do
Jump in the discussion.
No email address required.
Tbh I have no idea
what temp are you frying at and how much oil r u using?
Jump in the discussion.
No email address required.
every source i've seen says medium-high to high heat, so that's what I've been doing
Jump in the discussion.
No email address required.
More options
Context
More options
Context
More options
Context
Tips for do it yourself geek bars?
Jump in the discussion.
No email address required.
Idk what that is
Jump in the discussion.
No email address required.
More options
Context
More options
Context
How do we make pasta dishes with better macros without just adding chicken?
Jump in the discussion.
No email address required.
Salmon, tuna, and bacon are all good additions to pasta dishes.
Salmon works best with subtler sauces or teriyaki, while tuna is good in tomato sauces and bacon (especially smoked) adds a lovely note to white sauces
Jump in the discussion.
No email address required.
More options
Context
U don't, frick pasta.
Jump in the discussion.
No email address required.
More options
Context
Anchovies, shrimps, seafood, etc
Jump in the discussion.
No email address required.
More options
Context
More options
Context
How long can I leave meat outside on my patio before it's no longer safe to eat?
Jump in the discussion.
No email address required.
Longer than u'd think probably, food safety guidelines are very overstrict u'd probably b fine even after a day if it's not hot outside. I'm more careful with ground meat
Jump in the discussion.
No email address required.
More options
Context
when pizzashill wants to buy it it is too late
Jump in the discussion.
No email address required.
More options
Context
More options
Context
I've been on a Cesar salad kick. I like the taste of anchovies in my Caesar obviously, but at the end of the day, I'm using a couple of anchovies out of the tin and then what? I tried freezing and reusing the same tin and didn't think it was as good the second time. Tried using fish sauce instead and it wasn't the same at all. Do I just suck it up and pay the $1 a week for fresh anchovies or is there some trick I'm not considering.
Putting the
in
spookieturkeymerrynew yeardonkeyJump in the discussion.
No email address required.
What kind of poorcel question is this. A dollar a week is nothing just throw one less at the strip club
Jump in the discussion.
No email address required.
More options
Context
You can use anchovies in a lot of sauces instead of salt without it tasting fishy. Also idk what the problem is I keep my anchovies for months without problems
Jump in the discussion.
No email address required.
More options
Context
you can get them in little glass jars. ive only used them a couple times so i dont know, but maybe those would stay fresher
Jump in the discussion.
No email address required.
More options
Context
More options
Context
Jump in the discussion.
No email address required.
More options
Context