/ck/ - Food & Cooking★

>>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 (OP)

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 (OP)

>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 (OP)

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

>>16119 (OP)

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.

>making Greek yogurt

>right before fermenting, add secret ingredient: break open probiotic pill and mix in

>24hr later end up with thiccest, smoothest yogurt known to man

>>16029

Your shit post has nothing to do with my thread. Howabout you fuck off to the proper thread or better yet kill yourself you retarded assburger?

>>16029

I threw up everywhere. Thanks bro.

>>16029

Nice

>>15853

That's all it takes to make yogurt? I'm buying culture and whole milk next time I'm at the store.

>>13128 (OP)

Usually I go for something spicy or bitter so I munch on it more slowly. Fruit and vegetables also make good snacks though.

>>16010

I have an air popcorn thingy and it's pretty good but impossible to flavor the popcorn. I like salted popcorn but the salt won't stick and I don't want to pour butter over it. Any tips?

>>16023

There are a few options:

>Add just enough oils to make popcorn sticky

I assume they are out of the picture, since you do not want to add butter. Usually it does not take much oil, tablespoon or two per 2 liter bowl of popcorn.

>Spray on spices

They are just spices in a form of a spray. Most commonly they are spice oils or spices suspended in alcohol.

>Salt and whatever other spices you like, ground into a very fine powder

Grocery stores in the U.S. carry popcorn salt and spice mixes. They are all very fine powders and stick to popcorn pretty well without the need for any fats or liquids. Not sure if they have them in Germany, but you could probably get similar results by grinding coarse salt in a specialized spice grinder - preferably electric one since they generally can produce the finest powders. In case they are not easily available in Germany, coffee grinder, blender, or enough time with mortar and pestle should do the trick as well. You want something about as fine ground as powdered cinnamon.

>Wet salt

Get your salt moist enough for it to become sticky, but not wet.

Personally, I go with oil or powder route. Spray on spices are relatively expensive and a bit chore to coat popcorn well with, and I have not tried wet salt approach when it comes to popcorn.

>>16025

I usually go with the powder myself, paprika is pretty thin and is a nice flavor for salty snacks.

>>15861

Ovens are nice for the winter when it doubles as a heater, but ovens are awful in the summer for the same reason. My neighbor almost exclusively uses a slow cooker in the summer.

It's also harder to burn stuff in a slow cooker, which is great when leaving it unattended for several hours.

I always wondered about these+pressure cookers. Does an instant pot basically cover all the bases, do I just buy that?

>>15916

Yes, but… Instant pots seem to universally have computerized controls.

It's still possible to buy older design, dumb technology slow cookers, with an off/low/high power switch… the very same type that has lasted forever (I've seen 40+ year old units that still work great, just have a color that's no longer fashionable).

If you always intend to cook for 3+ hours, just get a slow cooker.

If you might want it to go faster or you might want the fancier controls, then consider the instant pot.

Slow cookers are still great for loading with ingredients in the morning, turning on, and having hot food in the afternoon… but with the schedule of modern life pushing the "workday" from 8 hours up to 12, the computer controls delaying the start time may be desirable.

Also consider something like a hotlogic, where there is a brain (so not just open loop temp control), but it's not too likely to go wrong.

>>15916

Instant pots have a slow cook setting, so it would cover all the bases. In fact, I ended up getting a second one because they're so versatile, so now I can cook two things at once like chicken or beans in one pot and rice or potatoes in the other.

>there are people who still care about restaurants

Cook everything yourself, retards. If you're the type of subhuman who subsists on eating out only, you deserve to starve.

There are no restaurants or bars left in Seattle! And now with the head tax, all the Albertsons and Safeways are gone!

HIGH MIN WAGE MAKES ECONOMY MORE TRANSPARENT, AND THAT IS GOOD.

CURRENTLY, THE TAXPAYER IS SUBSIDIZING HIRING A LOT OF WETBACKS FOR FAST FOOD, LEAF BLOWING AND MOTEL MAIDS.

THE WETBACK MAKES $10 BUT GETS ANOTHER 20-30 IN WELFARE FOR HIS FAMILY FROM TAXPAYERS.

PLUS, FAST FOOD, LEAF BLOWING AND MOTELS ARE ALL BAD FOR THE ENVIRONMENT AND HEALTH IN GENERAL.

FAT ASSES, DUST BLOWN INTO AIR AND NOISE, AND BED BUGS AND HOOKERS.

BROWN BAG IT, LET THE FUCKING LEAFS ROT FOR A BIT, AND STAY HOME.

WHEN I WAS IN HIGH SCHOOL I VISITED A NAVY MESS HALL AT NEARBY BASE WITH NAVY BRAT FRIEND.

I THOUGHT IT WOULD BE NICE AND EFFICIENT IF THE GOVT DID SOMETHING SIMILAR FOR CIVILIANS. JUST BASIC SLOP FREE FOR THE TAKING, SO YOUR AVERAGE JOE AND HIS WIFE DOESN'T NEED TO SPEND AN HOUR A DAY ON COOKING AND CLEANING, AND HAVING 1/2 THE FOOD ROT ANYWAYS. BUY IN BULK AND ALL THAT SHIT.

>>3307 (OP)

I live in Seattle. It is THE worst food city in the world. I used to live in a town 25,000 and they had better food than this. Also, this is an old article.

>inb4 move

tech job is holding me hostage

>>15602

I've seen worse. I saw one chef on the Food Network top a store-bought cake with Corn nuts and other random shit, but she still called it homemade.

>>15602

Better than Sandra Lee at least.

>>15602

I like him for the visuals and the ideas, mostly. I haven't recreated any of his recipes.

LOWER AND THE SKIN WONT CRISP, HIGHER AND THE FAT BURNS AND RUINS GRAVY.

CAKE MIX SAYS 350. NUFF SAID. SAYS 325 FOR NON-STICK CAKE PAN BUT I USE 350 BECAUSE IT GIVES BETTER RANGE OF FLAVOR.

SOME SAY USE ABOUT 450 OR 500 FOR PIZZA BUT 350 WORKS GOOD TOO.

>>15245 (OP)

I assume to make things retard-proof. The higher the temperature, the more likely you can burn the outside of a dish while leaving the inside under-cooked. Not like it matters when there's always retards who think doubling the heat (if your oven can even get that hot) will cook something twice as fast.

>>15864 (OP)

>no webm

>no link

>this guy

what a quality 4chan thread.