where can you find serious bartending/drinkmixing instructions?
I can't find anything that is not shitty or sponsored content
How do you feel about this /ck/?
>asks for well done
>gets burnt shit
Nandos is great and all, but the vast majority of the lads working here in ealing are migrants that don't even speak english.
Can't blame them really, chicken isn't available in the 3rd and 4th world nations they come from.
The underclass of people from 3rd world countries...think: Haitian bin men, or Sudanese janitors etc etc etc.
It has to be veal. Pork is not allowed or else it's just a "Schnitzel vom Schwein".
The fucking germans often put a disgusting mushroom-sauce ("Jägersauce") on it. They don't know shit about Schnitzel. You have to go to austria for this delicous meal.
IT IS JUST EGGS, PARMIGIANO AND PANCETTA YOU DISGUSTING MAC&CHEESE-EATING AMERIFAGS!
Source: I'm from Lazio.
Hello, /ck/, new househusband here. Is this show legit? I've seen it a few times and the dishes seem simple and tasty, hard to fuck up. Is it worth trying a few recipes?
Also what the fuck do I do with butternut squash aside from soup?
The show is complete shit.
For a start, the whole '15 minute' concept just isnt true. Everything is prepped before hand, which presumably takes times, and no cleaning time is included in that 15 minutes.
The recipes are fairly expensive. Sure he cuts costs by reducing the amount of meat, but there are lots of things that he does because its more healthy, which are also more expensive. For example, he doesnt use mayonnaise, but uses yoghurt instead. A jar of mayo costs the same as a pot of yoghurt,...
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Are there really people on here who dont put cream in carbonara?
1. Fry bacon bits
2. Add Alfredo sauce
3. Toss Sketti in sauce
So I just tried these.
Question, how do I stop eating them?
What is your hungover food?
Only thing I can keep down is Jalapenos and Tuna I mash together.
I don't remember the last time I had a hangover, but when I'm drunk Taco Bell is my go to. If I am hungover, a big ole' jug of gatorade is a must.
hello /CK/, I just ordered 4oz of menthol to mess with for the week,I have a few questions though. My first one is 100% menthol crystals food safe? Or do I need to buy a certain kind. Second one is how much in oz when baking, say, 1 pound of icing for teaspoon sized cookies should I use of the menthol when mixing, I would think no more than 1oz since its so strong.
Thanks for reminding me about the depressing story behind that pic.
Never tried this stuff until today when I bought a jar of it on a whim.
Holy shit it's wonderful. The jar is gone now. Let's talk about kimchi and other pickled/fermented things.
I like cabbage kimchi more than beet kimchi. I buy it off the shelf at walmart since I no longer live in S. Korea. The walmart stuff is pretty good. It goes with most meals.
Hey /ck/, you have any tips on making a good beef wellington? I'm gonna try my hand at it for the first time in a couple weeks, so is there anything I should know before getting into this?
I'm considering picking up some USDA prime steaks, I've always only bought whatever was at the local supermarket so probably USDA select?
Is it sacrilege to freeze any uncooked steaks?
It seems like it would be but I am meh tier in the kitchen.
I bet you a billion dollars most steaks you buy at the supermarket came in to the store frozen. Not sure if would matter if you froze it later.
In fact my grandfather used to buy in bulk at the butcher and freeze them up for later use. We never complained.
I dunno proper steak etiquette outside of never going above medium at the highest.
I'm used to cheap pleb steaks which are tasty enough, but I'd like to try a really nice steak for once so I'm going to get some USDA prime.
Gonna broil them and google so I don't fuck em up, I just dunno if freezing some will lower their quality to shit levels?
Going for Ribeye I think
Its about to get pretty fucking umami in this thread
The shrimp and egg fried rice turned out gr8
Just finished heating up this 'za, share your za's that you heated up yourself and didn't buy from a 'za shop'
Sup, coo/ck/s, and cu/ck/s.
Just got a waiter gig at a high volume place in a upper middle-class white flyover restaurant.
Been working 4years BOH in various restaurant as a line cook so I know some things about the industry but would like mad tips.
Thanks, please be kind.