Thinking about buying a wok.
I already know I want a carbon steel one but preseasoned or no?
I don't mind doing the work to get that patina going but it's pretty much 2 to 3 dollar difference.
Also, any recommendations or things to avoid?
don't mind me just being the best of the pleb beers
It's almost 1 AM and i want to make some hot dogs. I'm not going outside to start my grill.
What temp should I use on my toaster oven to make them??
any medium temp op, they're just hot dogs. just make sure you have some pic related
Pirozhki day 1
It is late at night and the cheeki breeki hardbass anthem has been on loop for 3 hours. A deep hunger for Slavic food comes over you, and so begins your journey to make pirozhki
First I heated 2 cups of milk to about 100 degrees, took half a cup and added a packet of yeast and a tablespoon of sugar. Then let it sit for a few minutes.
Next I added the mix, the warm milk, and 3 cups flour into a bowl and mixed them. Thought the dough was a little dry so I added a splash of milk.
>Gets mild gastrointestinal discomfort from a restaurant
>OMG I GOT FOOD POISONING FROM X RESTAURANT
Not really a vegan but I want to try some meat free dishes. pic related.
I'm doing pulled pork in oven and rubbed my spices on it already. Should I let it be 1h in 275 celsius and then turn heat down to 95 celsius to get nice picture related crust?
I normally don't go for ratios that high desu, but intrinsically as long as the colegen breaks down and you hit the right temp there shouldn't be anything wrong with blasting it early.
work for the health department in a major city doing restaurant grade shit, little tipsy and willing to answer questions if people have them
Yeast or no yeast?
This is a fried chicken sandwich, not a chicken burger. A chicken burger is made from ground chicken. When will you people learn?
And what is a "burger" if not another word for sandwich?
It's certainly not the way the meat is prepared; a hamburg patty is not a "burger" on its own, and ground meat in a bun isn't a burger either as evidenced by hot dogs and frankfurters.
I don't farm or have a food garden but i'd like to start one the next time I can, I was hoping to see if anyone else grew their own food and could help me out. Pic semi related
Are they're any britfags or anyone who has eaten at one of Ramsay's Restaurants here? If so what didb to u think of it?
Made some philly steak rolls. Would /ck/ eat this?
sauteed a whole white onion, half a red bell pepper, 3 garlic cloves and a jalapeno in olive oil
always sautee more veggies than you need, you can put them in everything and it's so much less work than doing it twice
cooking in process
>i see you mirin' my toaster oven anon, that's fine
RIP in peace my eyeballs
What's for dinner? I'm poor and I don't have enough money for meat at the moment, but I have this to show for.
I can eat grilled avocado slices fine, but I cannot consume guacamole. If I do, I vomit within one minute of swallowing it.
Is there any reason for this? I thought maybe if it was a bad batch of avocados or something, but I've tested it twice in locations 100 miles away and months apart.
But neither time I got sick from guacamole have I been stressed out about anything pertaining to guacamole in particular. You'd think I'd develop an allergy to being an ugly sack of shit before one to guacamole.
I've eaten all of the additional ingredients you've mentioned just fine individually, though.
So in this video:
Jack Scalfani mentions to stay away from "bad carbs". What exactly are bad carbs? Are there such things as good carbs? What differentiates the two? Please help, /ck/.
I'm ugly, absolutely betrayed by genetics. I used to hate myself but I dont care anymore. I could be a stuntman or ugly actor I think.
if you want real advice talk to a certified DIETITIAN, not nuetritionist, DIETITIAN.
if you don't give a fuck and where just curious, most carbs are awful for you in the following order
High concentrated sugar, sugar, sugar liquid with some neutrients (real fruit juice), high concentrated sugar with biotics (honey), Bleached branless carbs (bleached flour, white rice), Sugar with fiber and balanced antioxidant phytonuetrients (Fruit), carbs with bran (brown rice, whole grain stuff, legumes), Cellulose fiber and phytonuetrients with some carbs present (Vegetables)
Basically in not so complicated terms all the shit on the front end is bad for you because not only is it filled with energy that taxes your body to process, but because it's refined to either last longer, taste better, or other modifications during which the food is stripped of nutrients which would make eating it more beneficial than it currently is. Pretty much any food group macro can be broken down and assessed in this way.
Ever just throw random shit together with no coherent recipe and hope for the best?
What are some good foods you're allowed to eat after wisdom teeth removal?
Do you think these guys know what they're doing at all, or think they're just lazy for using fast food as ingredients?
None of the above. They're not skilled cooks and they're not lazy.
They do dramatic shit on purpose because the whole point of their channel is LOL EXTREEEEEEME. They know exactly what they're doing--not in the cooking sense, but in pandering to a specific audience.
Generic foods that are better than name brand? I'll start
Europoors will defend this
Hey /ck/ I have like 50 cans of salmon I got from the food bank. Im having a family get together with my mother in law, my wife and her son. Any way I can make this much edible for all of us?
Do you wash your rice before you cook it?
To any anons who work at a kitchen or a restaurant, I have some scenarios for you.
>see someone accidentally drop food on the floor then tries to pick it back up to serve to a customer
>see someone in the back of the house drop a utensil on the floor then uses it without cleaning it
>see someone accidentally drop something out of the fryer on the floor and then toss it back in the fryer
>see someone putting cooked food on a surface that had raw chicken...
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>yfw you cook one thing and it comes out as something else
my curry always ends up as gumbo
Last week I was soundly defeated by golden coral.
This week I have chosen a weaker opponent.
China buffet prepare for total devastation.
I am a smaller human.
I feel this gives me the element of surprise.
They are not even keeping an eye on me.
How do you take on this classic Italian dish.
Double or Single Cream?
Parsley or Basil?
I personally just tried making it with creme fraiche and while it was a bit acidic it did get balanced by the earthiness of the mushrooms. Also i mix the Parmigian into it before hand so the blend is better.