/ck/ - Food & Cooking

My grandma got me two blocks of american cheese thinking it was chedder instead due to the color.

Anything to do with it or just let it sit there until I toss it?

>>16323

Good on burgers or macaroni & cheese.

Melts nicely for nachos.

OK in grilled cheese, maybe with something else added.

Passable with some cold cuts in sandwiches - beef or ham.

>>15859

>I'm hoping to expand that concept to a Burger, most likely with mayo, mustard, ketchup and fresh minced onion, tomato, and maybe bell peppers.

This is a good idea Old time burger sauces were like this: e.g. https://carhopsburgersauce.com/ https://www.allrecipes.com/recipe/168018/secret-burger-sauce/ relish with mayo base so it's savory and tangy

I just sear my steak in a pan or on the grill, and then sear some sliced fat. I salt it well and enjoy. I eat that almost every day. Every once in a while I will mix it up and make pork belly curry, or enjoy a tin of cod liver in its own juices.

>>16362

>tin of cod liver in its own juices

Amazing with some bread and maybe a bit of lemon juice/horseradish to offset and highlight the fat.

Meatloaf sandwich.

>Make a big ol' meatloaf.

>Cut two thick slices of said meatloaf.

>Put some deli meat and sauce between the slices.

>>16375

What, a sandwich on untoasted meatloaf?

Can oven ribs be good?

Anon.. don't tell me you've been using pure puff pastry for cinnamon rolls? You're supposed to add a raising agent to them as well.

You should be using a basic yeast dough for cinnamon rolls, not pastry.

>>16351

Use yeast or baking soda. Use baking soda only if you are not patient and do not mind getting inferior flavor.

>>16309

>not knowing you're suppose to choose either fats or carbs to burn as your main source but not neglecting the other completely and just getting the right amount of protein

Anyways, an easy way to cook healthy and/or cheap is to just make it yourself and/or buy in bulk (or grow it yourself).

You are not the first to discover this.

http://foodmarks.kevinleung.com/recipe/1685/

(Original source : http://www.paulgraham.com/ramenprofitable.html - Read more, scroll to end / Notes)

Seriously, add an egg or two into the mix every few days.

Carrots work nicely to add some veg.

>Allowing niggers into restaurants

I wouldn't allow a nigger into a convenience store.

>>16236

>>16279

>Turn them away

>Get sued for being rayciss and have business closed down

No, they have to accept them because the US doesn't believe in freedom of association.

>>16280

I read some nigs tried to get their kids into a good jewish school but they weren't allowed in. Guess it's rules for thee not for me

>>16289

Because you have to choose the correct reason for not allowing them into your store, and whatever standard you apply has to be applied to everyone. Jews are just good at skirting the rules.

>>16292

hygine?

and just to show it doesn't affect only niggers because of niggerstank give 10 bucks to a non-black hobo to walk in and be escorted out.

>>12710

NEITHER.

Over easy eggs should be prepared in a pan, not directly on the flatiron. This facilitates the turning of the eggs. The size of the pan should be just large enough to keep the eggs together without forming the combined whites into an unnatural perfect circle. If you are cooking directly on the flat top, sunny side up is the way to go. If the diner prefers a more thorough set to the yolk, steam it under a cloche… but it should still be an "up" egg, not an "over".

I am a fan of toast being fried in just butter, personally… but I think it would be safe to use a mix of butter and rendered beef fat. It would change the characteristic of the toast. The toast would adopt some of the fond and seasoning from the steak; this would be appropriate for a workingman's breakfast, but not for a king's breakfast.

If you're going to scoop baked beans onto the plate, none of these concerns matter, and SPAM may be readily substituted for the ribeye.

Since you may in fact be a SPAM eating type, remember to slice it square for sandwiches (the can's instructions may mention a "SPAMburger"), rectangular for non-sandwich breakfast applications (like served in lieu of bacon or sausage). When frying SPAM, it should be fried until a golden crust forms, but not so long that the crust becomes crisp. Frequent flipping can aid this goal.

>wheat

>rye

>roll

cuck foods for soyboys

>bacon

manly, goes to the dog. lel.

get cucked.

>>12745

>le baycon is le mainly!!!!!!!

>food that doesnt contain soy is muh soyboy

>>12809

Poor impoverished hue. Saturated fats are needed to produce testosterone and helps with brain function. I know in your 3rd world shithole they feed you grains because it's cheap and filling but you should eat more meat even if it's stray dog because your post is fucking retarded.

I sincerely hope you get raped to death by a gang of angry mongrels from the favelas.

>>12915

What about onions?

>>14771

Canada isn't really known for having a wide variety of vegetables given it's fucking cold most of the year for them.

>>15670

Fucking cold or fucking swampy, lemme rephrase that.*

>>14894

Cheese curd is actually cheddar.

Just use break cheddar in little chunks if you can't find cheap cheese curds

>>16130

I like this man aswell. He could kill a man with his amazing fasion and food choices alike.

>>16109

Tbh hes only normie because he's a decent choice, or at least outstanding from your average softer/innofensive chef.

Reviewbrah lost to /nothingness/' well, Nothing, in the quarter finals.

Review Brah did a pretty good job out there. Not bad.

>>16202

He's too kind for wrestling ;_;

>>16185

FUCK YOU FAT FINGERS

…let's share photos of monster-sized tools that they use in professional settings. To get the ball rolling, from my place of employment is this thing that I can only describe as an immersion blender meant to mix >20-liters at a time, that looks like it's meant to be wielded like a weed whacker.

>>16001

>Pay for extra patty

>Don't get it

Why the fuck didn't you return it as soon as you noticed?

>>12544

>buy yourself a Mcburger

Too expensive.

>>16113

>Too expensive.

Even if you meant that as a joke, it isn't. People nowadays pay up to $6 for 1/4 lb (~115g) of fast food pig shit. The audacity. The temerity. I could probably make at least a dozen equivalents with trash-tier burger buns and ground beef from the local Save-A-Lot with the same price. Subhuman shitstains. Disgusting degenerates. Filthy fart-huffing faglords.

>>16107

Standard terror of fighting back thanks to authority figures stomping on any form of non-normalfaggotry into yet another spergy robot?

>>16124

It is expensive in Brazil

>>15850

Splicing is surgical and gay. I would try cross-pollination first.

>>16119

Make pasta alla genovese. You can also fire roast some and pickly them.

>>16133

Most of the time I sear with a kitchen blow torch. When searing sous vide meats you want the temperature as high as possible and to cook the outside for as little time as possible so you don't cook the inside of the meat. I guess I could split the meat up from the marinade with the onions in it so I torch the meat but pan fry the marinade. That could work. I'll look up recipes for french onion soup as I've never tried to make that.

>>16135

I may have to pickle some if I don't use them in time.

Eat them raw. Vidalia onions are a really tasty snack.

>making an omelet

>chop up meat and cheese for filling, beat eggs, and get butter out while waiting for pan to heat up

>add eggs to pan

>realize I forgot to add butter to the pan

>it sticks

>have to scrape it off the pan

>eat my scrambled omelet

>>16095

>>16095

That could tide you over until you get a new one from a thrift shop if you have those in the frigid north?

I burnt soup. The day after I cooked it:

>just moved to new apartment

>previous place had a gas stove, this one electric

>after finishing soup, instead of putting the almost empty pan in the sink, put it on the other burner out of the way

>next day I go to boil water

>walk off

>start to smell something burning

<that does not smell like water, what the fuck

>back to the kitchen, and my water was not even boiling

>look over, and what's left of the soup is burnt

>>16059

Goddamn that's pretty.

>>16059

Wouldn't it be better to braise rabbit? I've never had rabbit before so I don't know, but I've heard that it's too tough for dry cooking.

>>16068

I’m happy that this exists. Japan is awesome.

>>16087

Go back to cuckchan or leddit if it pisses you off so much, faggot.