>get 2 dollar menu items for 2 dollars
Just reporting in to confirm that egg in a basket makes about as good a hamburger bun as you'd imagine.
This is fucking delicious.
I went to a steakhouse with my family tonight and asked for my steak to be well done( don't want to get sick). There was a couple embarrassed looks and everyone made fun of me for that.
Is this just a meme, what's so wrong with well done steak?
Pic related, looks really good.
A perfectly cooked medium-rare steak is like a symphony; the meat appears in a gradient from the outer layer of crust and spices to the innermost layer of raw primal meat, running through every level in between.
A well-done steak is like a tuba ensemble, where there's the one guy on the outside who's got a little spice and then everything else is just lame.
The kitchen staff is also likely to give you a subpar piece of meat if you order well-done because they don't think it will matter...
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Why are there so many rabit vegans in here?
Not to detract from the thread but are you referring to "rabbit" vegans as in those who eat mostly raw vegetables, or "rabid" vegans who are overzealous with their lifestyle?
>inb4 What's the difference?
Either way, veganism is thankfully becoming trendy. Bad news is that with that trend most people treat it as the new "get thin quick" scheme.
TL;DR It's a (now) long running "trend".
Which is better, food or sex?
Eggs in everything is the worst current food trend. Especially with avocados and hamburgers. Gross yolk ruins a perfectly good hamburger. And burgers must be cooked well done, no exceptions.
What food do you hate the most?
I would not consider myself a very picky eater at all, but fuck, oh god, I hate corn. I love all kinds of vegetables, but corn is the bane of my existence.
I also hate coconuts.
In my case, frozen salmon and red wine
whats your low budget staple food/meal /ck/?
Usually roast chicken. I always keep an eye on sales at the supermarket and buy a couple whole chickens when they have them on sale for under a dollar a pound. I usually get a couple of meals out of the legs/breasts, pick whatever other meat off the carcass and make some chicken salad for another meal and then use the carcass to make some stock and use that to make soup for another few meals.
Pan Seasoning question
It seems like the advice is that if your seasoning is messed up/damaged, you should remove seasoning and start over.
Why not just season over it? Just did my first seasoning which had some gaps (too much oil so it bunch I assume) and then after my first cooking some of it came off.
Could I just clean it and repeat the process or do I need to remove the old stuff first?
why don't I ever see chinese hot dogs?
tonight i'm making an eastern-flavoured slaw, and my taste thing says it would go really well with hot dogs.
what am i missing, or what is the world missing?
Hot dogs are just a type of sausage. The Chinese have sausages.
The chinese don't eat hotdogs because at the time when America was shitty enough to invent hotdogs, China was not really eating bread. Now that China has bread, they've successfully skipped hotdogs and gone right for KFC
dude have you ever had chinese kfc? i ate there once before a flight in beijing and while i hate kfc in the united states, kfc in china is amazing. it's what KFC should be
idk what they do to the chicken but god damn
I try and post an OC thread every weekend, but I've come down with an annoying as fuck cold, so I'm just going to do something simple tonight and then work on another ck related project as I recover over the next few days. I really just thought this up on the fly as I was sitting in my car after work today wondering just what the fuck I was going to cook this weekend.
Any guesses as to what it is?
Yeah that's right, some Hawaiian pulled pork sandwiches.
Here's the layer of sweet onion I'm putting down on the bottom of the crock pot chopped fairly large to act as both a buffer, tenderizer, and add flavor.
Well, let's take a look at this meat. I pretty much just grabbed-and-go when it came to the selection. I'm so congested right now I can barely see straight. 6.68 lbs, not too bad, think that will do. Pork shoulder is probably one of my more favorable cuts of pork too. This one looks a little fatty from what I normally buy, but at that price I'm not going to complain much.
Opened her up and placed her on top of the sweet onion buffer. Looks like I'm gonna have to do some fat removal once I get down to pulling the meat. No problem though, is what it is.
First time I'm going to try beef lung, what is the tastiest way cook it
My Czech grandmother used to make what is called "pajšl," which had beef lung cooked with a cream sauce. I don't really remember the recipe but I remember she would poach the offal for a while, cut it into bite-size pieces, then add it back into broth with cooked vegetables, and then add in what I now think was probably a roux, and some cream. I don't remember if it was sour cream or not. I'm not sure what she seasoned it with.
Pepine has a recipe, which, because it's french, is probably edible but otherwise the lights are absolutely the worst offal in an animal I'd rather eat tripe
>mou au vin rouge
my god I've got tears in my eyes reading this
Do you watch mukbang?
>"This restaurant has a hip vipe, don't you think?"