I just got a Jet's Pizza. Asked for feta cheese as a topping and they replaced ALL the fucking mozzarella with feta.
Who actually works in the food service industry here?
I worked dish for a couple years, then I did prep for about 6 months until I became a garde manger after our the one we had left. Hoping to move up to hot side within a year.
I did eight years in the airborne infantry and a few years in ranger units.
Afterward, I did contract security and became a paramedic to be further marketable.
My interest in food came not from profession but from interest and joy. I love harvesting my own food and creating delicious dinners for my family and friends.
thoughts on this?
Do you guys have any quick recipes that additionally don't taste bland?
I dont live with my parents anymore and therefore have to cook lunch myself. (femanon 19 yo)
The thing is that I just can't be bothered to cook for a long time EVERY FUCKING DAY due to the fact that I have been doing that since I was 17yo. The Internet is not very helpful and I think that asking you people is better, because you might understand my lack of motivation and also the 'quick' recipes I find on the web are also often far too expensive with 10 ingredients or so.
What I often make is sourcrout (out of the can or package, precooked) and chicken I just throw in the pan for 10 mins, which takes all in all about 20 mins. This is the fastest recipe I have and hence it lands on my table 3 times a week.
Give me all you've got /ck/ I am sure I am not the only one who would be helped out.
pic kind of related
Hey, I cook in my dorm room and sometimes in the kitchen 8 floors down. Get yourself a slowcooker and cook in bulk.
Do you eat beef/chicken/pork?
Do you like tomatoes and garlic?
Do you like spicy food?
Do you like eggs?
I'm kind of irked out by the dark brown/black spots. I've never really ate avocados before.
Was thinking about doing a chili without beans tomorrow.
Anyone got any good recipes?
What did you cook for lunch/breakfast/whatever ck?
I grilled up a NY strip and baked a potato.
Afterward, I prepped pork ribs. They're seasoned with my personal blend of spices. I'm letting them sit overnight in the refrigerator. They'll be ready to go for Friday night. Hockey night! Wings vs. Avs.
If you could eat one food in whatever quantity your heart desires and absolutely free, with no health consequences what would it be?
Pic is it for me
>"I know you love to cook so I got you this cookbook"
>every recipe is just meat + some kind of soup or other premade component
Is marinara good for a meat sauce for spaghetti or should I get a normal pasta sauce? Pls hurry
>Go to a cafe for the first time
Ask the waiter "uhh, so what do you like?"
"What do I like? Oh, I always go for X"
>it tastes like CRAP
Never take the waitstaff's word for something. Most of them don't have any idea what they're talking about.
I've worked both front of house and kitchen, and unless the server has not only 1. tried all the food, and 2. knows what good food is supposed to be, their opinions will be crap.
>>trying out new seasonings
>>can't seem to acquire a taste for flower flavors like jasmine or rose or orange water
>>try to acquire a taste, really want to, failing so far
They smell awesome, I know they can taste good too! ...and I want to get good at using them. Help me ck, how can I get better at working with / liking the taste of these?
Here's what you do - best advice I've ever seen on /ck/.
Get yourself an anchovy. Cut it into quarters. Then season each quarter with different spice combinations.
If you do this once a day, you will have tries 1460 different combinations in a year, and will surely become a spice master.
The best part is, no matter what you're trying it will taste good, because you're putting it on anchovies.
Would you judge someone for having a giant thing of cheese balls on their shelf?
whenever i make a roux with just oil/fat and flour, it seems to come out lumpy most of the time. however, when i first start with some veggies in the pan (usually finely chopped onions, also sometimes carrots or celery), and oil/fat as well, then add the flour, it seems to prevent the lumps from forming in the roux.
is this just a coincidence, or is there something that is working to prevent lumping? in either case, what am i doing wrong to cause the lumps to form?
good evening /ck/ !
or at least here. but more to point, I've run out of good fish recipes. my family loves how i cook the fish when i make them, but I've run most of my recipes into the ground.
How can I make an amazing fish dish, without absolutely going nuts on the ingredient list?