I'm planning a clambake for the end of the term. Has anyone here done one before?
I've done frogmore stew several times before. It's really good for large crowds, I'd skip out on potatoes if the recipe you plan on using calls for them. The corn is normally enough for a non-seafood side.
What are your top 3 fast food joints?
Sup today is my 32nd birthday, so I figured I would treat myself. I went and bought 2Lbs of wagyu beef
fast food breakfast
Just moved in to a studio apartment. I'll be living on my own for the first time in my life and was trying to think of some simple, low maintenance meals I can cook up at home.
I've got rice, beans, and eggs at the moment (literally just moved yesterday).
What are some other essentials that I'm missing?
Any particular spices you would recommend?
Anyone else here too stupid for cooking?
I can't remember fucking SHIT about all the different terms and techniques used in cooking. It makes it impossible to cook. I have to keep my laptop open with a glossary of terms whenever I read a recipe and I get distracted.
How am I supposed to remember all this stuff?
I'm too fucking dumb
Pic related, I can't remember this shit. I'm sure there are other terms I can't remember too.
My only problem with cooking is that I haven't quite mastered measuring with my eyes. I fucked up some boxed sides by adding too much water. Used drinking cups to measure liquid. Feels bad man.
What's the scoop on knife sharpening? I want to buy a guide(s) and stone(s). What do you use? I've gotten by on a handheld sharpener with two tiny stones set at the correct angle for years.
I want SHARP knives. Advice?
I put sorbital, wheat flour, bread flour, salt, coconut oil, yeast into my bread machine and hit knead.
I used jar marinara sauce cut with 1/3 no calorie ketchup plus a little onion & garlic powder.
I chopped up yellow, sweet, & red onions on top of the sauce then sprinkled "Italian" seasoning on.
I layered yogurt cheese onto that while adding menaced smoked oysters & white fish on top of that.
I placed anchovy onto it and grated hard imported Italian cheese after baking at 500 F for 14 minutes.
sweet onions went well with the sweet white fish
the red gave a good flavor that went well with the smoked bit of oysters.
the bite of the yellow onion contrasted to the salinity of the anchovy.
I was surprised by the consistency of the anchovy, as this was my first time partaking.
hi /ck/, i'm making a grilled chicken caesar wrap for dinner tonight, what should i add to it?
so far its just chicken, parm, romaine (and caesar dressing of course). usually i add some siracha to it, but i see recipes online that use tomatoes, olives, croutons, and other shit. i do have bacon too.
Place I used to work the FoH would always order off menu shit for their meals and for some reason buffalo chicken caesar wraps were one of the most popular things, along with buffalo calamari caesars.
Any Steak 'n Shake fans here?
i just burned my hand cooking in the most incredibly stupid way
there's a locking mechanism on mt pressure pot that engages when it reaches a certain pressure so you can't open it
i pushed it down (with my sleeve covering my hand to protect it) FOR NO REASON AT ALL
it did not protect it
hey /ck/, im new at cooking and am looking to try making eggplant parm.
the thing is my friend gave me a big bag of frozen eggplant thats been cut into smaller pieces, not slices. all the recipes i find are for eggplant slices.
do you guys have any idea how i would go about making it with the eggplant i have? do i have to bread them first? should i thaw it before cooking it? some of the recipes say to layer the eggplant, how would i do that with bite sized pieces?
i know some of these questions are probably dumb, but any advice would be appreciated.
Are hot dogs sandwiches?
>everytime i cook, the oil in the pan slides to the side instead of staying coated evenly
>this happens with all pans and all oil, even brand new pans
Why the fuck does the oil keep sliding to the slides? It doesnt stay in the center where the food is.