watcha gonna get /ck/?
What's the best way to get rid of the onion/garlic finger smell? Is there a good soap on the market?
I tried steel, doesn't really work that good.
ITT: things that work as both breakfast and dessert
This store-bought pizza got 3000+ upvotes on reddit
why do people still think food judgement is anything but pure bullshit?
ITT: post diner lingo and have other anon come up with what the meal is
>two kikes and a band aid
ITT: greatest and simplest snacks of all time
Mexican guy resolving your doubts and satisfying your curiosity about mexican food.
What do you think about vat grown meat?
Its probably years off, but vat grown meats are going to save many animals lives.
Will there be companies so bold as to create new meat sensations? Imagine vat grown meat branded as unicorn, or even human analogue.
What's /ck/ing tonight fellas?
I've got some chops on seasoned with fresh Italian herbs to be served with a sweet cream butter wine sauce.
Chicken Breast and Brussels Spouts in an apple cider vinegar and cream sauce severed with potatoes
What are some good hot sauces, that have the right balance between heat and flavor?
What's your favorite cooking show?
Masterchef:The Professionals (UK) os probably the best gameshow cooking show (if you actually care about cooking).
Kitchen Nightmares (UK) was also great.
Basically all the best cooking shows are from the UK for some reason, despite their food being shit.
I need to order a pizza, probably from Dominos. What style should I get? Are any of the sides good?
stuffed cheesy bread with bacon and jalapeno is pretty good
Sup /ck/, need your help. I'm making pumpkin pie for thanksgiving, and I was curious if there were any recipes or tips you guys could give.
>Make your own crust. DO NOT buy from store.
>Roast your own pumpkin. Takes 5 min. plus cook time
>Spice that shit heavily with cinnamon, nutmeg, ginger, cloves, and allspice if ya got it. Some recipes use cardamom, up to you, I love cloves so I go heavy on it.
>Serve with lightly sweetened whipped cream. If you're feeling really fancy, infuse the cream with cinnamon and tarragon
and no you can't have my recipe
fresh ground nutmeg and cinnamon instead of powdered makes a noticeable difference.
don't overwork the batter, you're making a custard, after all.
consider baking in a water bath or with a water tray in the oven. store bought pies are universally thick and gluely and yours can be better because you can make a fluffier, fresher custard.
there is literally no difference between fresh pumpkin you prepare and canned in the final taste.
For a paring knife: 4 inch or 3.25 inch?