>a pound of butter
For wing sauce? are my fellow americans doing shit like this all the time? wtf
also food webm thread.
I got a bunch of eggs, pasta, shittons of seasonings, and olive oil
what can I make that's good?
I do a rally basic emulsion with lots of garlic, sage, a couple of egg yolks and lemon juice to taste then finish noodles in it.
Just get the yolks denatured in the pan after cooking garlic, add lemon juice then noodles. Obviously let the pan cool before adding yolks. The noodles, if hot enough, will continue cooking the yolks but they'll be almost tempered by the lemon juice and whatever fat you cooked the garlic in
Thoughts on Wonka? Is it one of the best candy brands out there?
Is soup a drink?
These any good?
Should I make some?
Best pizza in the country. Prove me wrong.
not even close dipshit. at least make this hard for me.
Guy, I know a few things about drinks but I am no expert. How accurate is my flowchart?
Cooking with foraged ingredients. Tonight we're making slow-cooker risotto with chanterelles.
Halfed the larger chanterelles, smaller ones are going in whole.
Do you have any idea....how much costs would go down at restaurants if they just used custom paper/throwaway plates and utensils so they didn't need dishwashers?
I would have to disagree, with paper disposable you have to constantly replace them but with real dishes there is a one time cost, and a good nigger can wash ALOT of plates in an hour at $10 a hour
>Do you have any idea....how much costs would go down at restaurants if they just used custom paper/throwaway plates and utensils so they didn't need dishwashers?
Oh yeah, costs would go down significantly, especially the cost they could sell the food at
>tfw fell for the 1/2 price memay
I work at Domino's
The half price deal is to try and get the geriatrics away from phone orders and have them start ordering online, since it saves us a LOT of time and makes all errors and accidents the diner's fault.
here is my predicament I have to go to a cookout at around 5:30-6, I haven't eaten anything all day, I usually have a routine of drinking 7-10 beers a night I get started around 7pm my question is how long should I wait after eating to begin drinking so that I can still get a good buzz....I don't want to waste beer by not catching a buzz......also I don't want to look like an alcoholic by saying "i cant eat because im drinking later".....any advice?
Just out of curiosity, what's your favorite type of beer? I'm wanting to pitch a set of ideas to a local brewery and I want to know what kind of beer YOU like
Pic slightly related.
No, it's related in the sense that both drinks contain alcohol. I was just too lazy to flip over to the Google machine and find a generic picture of beer.
Additionally, Eagle Rare is one of my favorite bourbons.
I don't know if a bourbon-flavored beer would catch on, though.
what eat now /ck/?
start barbecued pork bun now
soft outside bun
inside wet meat taste
pork shiumai next
soft shell outside
sweet pork meat taste inside
What does /ck/ think of Grape Nuts?
I've been on a kick for em lately.
Never tried em hot.
they seem to be a rare -healthy- bfast cereal
Ironically, in addition to being made of neither grapes nor nuts, Grape-Nuts aren’t all that healthy, either, though compared to most breakfast cereals perhaps one can consider them relatively healthy. Back in the day Post boasted that Grape-Nuts would “fill you up, not out.” However, it has since been found that the cereal has a Glycemic index of 71, higher than such sugary cereals as Fruit Loops and Frosted Flakes. Further, table sugar only has a glycemic index of 60.
I was looking at some recipes from Apicius' De Re Coquinaria and was wondering if there's a show that shows how to make ancient recipes and reviews them
Thanks, I found that too
I was watching this
apparently Roman food was mostly rank, although that might be due to them not being able to prepare it properly
I cook black beans by just throwing them in their dry, unsoaked state into a pot of boiling water, covering, reducing to simmer for about 90 minutes or so. The first time I use low-sodium vegetable stock for the beans, and subsequent times I use the previous day's bean cooking liquid.
I've found that instead of discarding the water, if I re-use it in the next batch, the beans will taste even better.
Yesterday, I made more 'baked beans' style beans, starting from twice re-used black bean cooking liquid. The taste after reducing was amazing. I'm thinking of using the leftover beans/bean-juice-gravy as a base for making more black beans today.
That said, am I going to die? Is it safe to keep re-using the bean liquid, or is there a danger that builds each time you re-use the liquid?
You're cooking the beans and the liquid, so you should be killing off anything that might pose a medical risk. If you wanna play it safe you should put the liquid in an airtight container between uses. You should definitely throw the stuff away as soon as it starts to taste or smell funky.
>That said, am I going to die? Is it safe to keep re-using the bean liquid, or is there a danger that builds each time you re-use the liquid?
Of course it isn't safe. The reasons are those you are obviously aware of. The water and beans contain (spore-forming) pathogens, the water contains nutrients after cooking. Therefore, pathogens will multiply and/or produce toxins. It would only be safe for a limited number of uses and time if you were to cool the water in between like you...
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Let's celebrate the greatness that is cheese.
post your favourites and what you use em for or if you're a humungous faggot post why you don't like cheese.
I love cheese. I love reading about cheese while I eat cheese.
Right now I'm snacking on some cheapish goats cheese on some crackers because I ain't doing my shopping till tomorrow, but by fuck I'd love some Red Leicester or some oak smoked Wendsleydale
About to go to bed
I'm currently eating a Dairylea Strip Cheese, slice of Gouda from Aldi (it has K2) and 300g Everyday Value cottage cheese (lots of slow digesting protein for my muscles as I sleep 8-9 hours). Lots of fat as well, which keeps me anabolic through the night. I also eat some Walnuts and Almonds (for melatonin and magnesium)
>Trader Joes finally gets Red Leicester, my favorite British cheese
>it has red pepper in it (which I am very allergic to)
why does a truly excellent cheese need to be overpowered with spice? what the fuck, America?
Here are the facts about me. I tip anyone. I once tipped a sranger for holding an elevator for me. A few bucks means more to people in service industries than it does to me. I'm not a billionaire, however I have been tipping everyone even when I was struggling along through college. That being said, I nearly came to blows with my father in law over this topic. I offered up a simple solution: Take the discussion to an anime picture message board where level-headed, smart and intellectual young people can settle this debate. So, /ck/ I call on you for a decisive finality...
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I'm in Vegas for the weekend
What are some must eat places?
What do you think of this pizza, /ck/?
Breakfast at Jimmy's Egg in Oklahoma City
What's a good starter Chinese meal to make? I've never cooked Asian from scratch.
Usually, culturally deprived whites just add random ginger, sriracha, and sesame oil to any meat, vegetable, or seafood. This makes it asian.
If you want to take it to the next level, try basil (literally any kind of basil will do because arr rook same). You can also add chopped peanuts, lime, and, for the extra-cultured, dark soy sauce which is kind of like "normal" soy sauce (i.e., La Choy brand from the "foreign foods" aisle at walmart), but has more culture.
Serve with ramune soda, tsingtao, or, if you want to fancy it up, some shitty fucking $10 riesling (I heard riesling goes with "Asian" food LMAO it's so spicy! also the gewurztraminer and the prosecco, LMAO spicy!!)
I wanted to get into cooking so with my birthday coming up, I wished for a nice cooking knife.
This is what I got.
Anyone know if it's any good? Is it even worth it for a relative beginner to do the faux pax of getting it exchanged? I am pretty poor
it matters what kind of food you are going to be cooking, if your going to be preparing any asian foods you will probably want to pick up one of these. one of the best methods of cutting fruit i can share is to just grab as many as you can with one had and throw them all up in the air and try to cut as many as you can with a single slash
sorry. ive been up for a long time and everything is funny to me. as a beginner chef you probably wont notice the things that you would if you had a nicer knife so dont worry too much right now. seems like a decent knife. as you gety better at cooking you will start to notice the smaller things that you would like in a knife and then you will find one perfect for you. again, sorry for that shit post
Any good recipes for a crock pot / slow cooker that aren't just putting in a bunch of meat, potatoes, and vegetables and letting it cook for 12 hours?
2lbs skinless boneless chicken breast.
1/4cup Brown Sugar
1/4cup Zesty Italian Dressing
1tbsp Worcestershire Sauce
Throw in chicken. Mix up all sauces in bowl. Throw in sauce. Cook on high for 3.5 hrs. Shred with forks.
The best lunch money can buy...
I just cooked eggs with haloumi cheese and it was to die for.
Lets discuss Greek food.
I'll go first
I call it a Flame Revenant.
have you ever eaten a plain baked potato without any toppings or condiments?