What are the greatest food combinations in the history of food combinations?
Chocolate chip cookies and milk gets my vote
Recently I bought "French Cooking in Ten Minutes", on which a pretty excellent show was based
Can any anon recommend me a french cooking bible, or tell me if The Professional Chef is worth the investment? I want to understand things rather than just follow instructions.
My microwave is just too damn happy
opinions on microwaves?
deadly. microwaves emit raidation at 500x the amount of cell phones. Everytime you stand near one thats on it rips apart your dna.
If you are a man it will destroy your semen and if your are women it will mutate your eggs and your babies have potentially a 90% greater chance of being defective.
They also destroy the dna in food. so if you heat up chicken or something then all that broken dna is going into you and can interact with your dna causing massive deadly mutations.
it also basicaly a mini...
Comment too long. Click here to view the full text.
Haven't seen a knife thread in a bit.
Just got a new knife in the mail... It's beautiful.
10" etched carbon steel with a lovely cocobolo handle... pic related.
>not having a handmade knife from your local blade smith
Handle is plenty big, it's also wide.
Lol definitely not a little girl, I'm a 6'4" dude.
But yeah I got it custom made to how I wanted it. Also has the first 2" or so of the back of the blade rounded off to be more comfortable.
What's your favorite kind of olive oil?
>don't know if pic related is any good I just love the bottle design
What's a good whiskey for makin' an old fashioned ?
The one you like? The beauty of the old fashioned is that it, more than almost any other cocktail, lets much of the subtlety of the base liquor come through. So if you like the whisk(e)y, you'll like the old fashioned version of it. Note that you can give the same treatment to just about any dark spirit, so it isn't even just about bourbon, etc.
This stuff makes a good old fashioned.
rice noodles vs pasta
who can win?
What is /ck/'s opinion on 5 guys burgers?
There's a thread up that talks about beef shin, and two anons are talking about whether you dredge beef in flour before browning it. One says you want beef fond to build, so you don'r brown with flour on the beef.
I thought that too, from an old Cook's I read.
I found this:
Pic not really related. Non stick pan? Come on...
Doesnt really matter either way if you are slow cooking for hours, but autists will argue either way as the "right way".
I like dredging because to me it gives a richer flavour, I experimented because I wanted to see the difference. One big bonus with dredging is for one pot wonders it adds to the streamlined and time saving aspect of it.
Try both ways and see which you prefer.
Thanks for the reply.
Dredging first would mean no beef fond buildup, which would lead me to believe that it would have a less rich flavor. Seems like cooks everywhere agree that browning meat first gives a deeper flavor. What do you think the richness came from in your recipe?
My theory has been that the flour browns and develops a bit of cajun roux character.
I use plenty of oil and light flower, as the meat brown the flour first goes transparent and the oil penetrates to the meat anyway and would probably caremalise the meats sugars.
dont know, just wild theories.
Will kosher food poison me if I'm not Jewish?
Didn't see a whiskey thread so I'm making one. Tell us what you're drinking, recent purchases and opinions and recommendations.
Anyway, just got pic related at the store today, anyone tried it and what did you think?
Canadian Club on the rocks out of a 44 oz. styrofoam cup FTW
Big fan of CC, but apparently there's a TV show where the main guy drinks it a lot and now any time someone sees me drink it they say I'm only drinking it because of him.
So that's retarded but CC is still great.
Just looked it up, it's called Mad Men
Balvenie is pretty good but the prices on that shit have seemed to explode in the past year. I remember being able to get it for under $40, now I never see it below like $55-60.
I got the yearly CS edition of Lagavulin 12 for Christmas, and while I haven't had the nerve to actually start drinking it, I had a sample at the shop which was great. Being 12 rather than 16 the smoke is thicker, but in a rich and interesting way, and overall there's a very strong fruity element which is both citrusy and berry-y....
Comment too long. Click here to view the full text.
>order buffalo wings
>they're actually hot wings
can we all agree QT is the gold standard of convenience stores?
>clean and bum free
>99cent giant sodas
>fucking kitchen in the store taking orders
>bacon kolaches 24/7
>cashiers talk like auctioneers and move faster than you can keep up
I litterally drive past shitveinence stores for blocks to get some QT
there are 7-11 and QT where I am (north texas) and QT shits all over them
Favorite candy? I fucking love Sour Patch Kids.
ohh something good that you might like that I used to do but haven't done in a while is take a lemon cut it in half then get a plate with some sugar on it and dip the lemon in the sugar then lick it off.