>no hot sauce thread
>being a picky eater
>complaining that it's everyone else who has no taste
Remind me never to go your restaurant in your mom's basement where they serve nothing but microwave chicken fingers and mayonnaise.
ITT: things that are better than vegemite
the only answer
>English speaking chefs in an English speaking country
ITT: comfort food
The whole planet is populated by sheep.
I don't eat 2 eggs for breakfast.
I eat 4 eggs for breakfast.
Why is the toaster oven a god-tier piece of equipment?
It's so versatile!
>want to bake some stuff? use an oven
An oven wastes far too much energy if you're just cooking for one person or a couple.
As a bachelor who sucks at cooking / hates cooking, if it wasn't for microwaves and toaster ovens, I'd eat out every day.
>spend all season growing carrots and bell peppers
>harvesting season comes up
>decide to make stuffed pepers
>peppers literally don't taste any better than storebought
literally what is the point in growing your own food again
since i put so much effort into a garden i think i might just grow some pot tbqh
sup /ck/ it's 1am, how's my crumb coat?
Eyy this is my first time starting a thread here; I'm super fucking new to cooking and can't do any fancy shit yet, but I can try. Anyways, got invited to a potluck thanksgiving party, so I wanna bring something tasty! Please help me out: what's something that will taste good even if it wasn't made right there and had to be transported/reheated?
Red cabbage, great side if there's some kind of roast with gravy and doesn't get worse from reheating in a microwave.
Also tastes better if it was made the day before.
/ck/ I need help, I've been working as a cook for over a year now and I sill love cooking and making food, but as soon as I get to work I'm just so burnt out and sick of cooking for ungrateful shits that I just want to quit and give up. How do I rekindle my passion for this job?
Buddy its like that 90% of the kitchens you work. If after a year you feel burnt out either find a new career path, force yourself to learn in many different kitchens and cuisines hone your fundamentals and find a more cushy job. Personal chefs, chefs for yatchts, catering. All of which you can make s closer relationship with the people eating your food which I turn will remove everything in between you making food and your customer eating the food. These jobs also pay well.
What are you having/did you have for dinner? I'm having two eggo waffles...that's it.
Tried oyster blade for the first time tonight because it's exactly half the price of scotch fillet which is what I normally get. Expected to be chewing on leather but it's actually pretty good. Really good, in fact. There was a long strip of gristle through the middle of it which was a bit annoying but it has a much more flavour (and smell) than scotch fillet. Almost like kangaroo.
Pretty happy with this discovery.
10/10 will lick the plate.
What went wrong?
what do you do with beef mince?
Can we talk about our Thanksgiving meal plans? I'm in a rut and need some help with mine.
What's already planned:
1. roast turkey and pan gravy
2. mashed potatoes
3. sourdough rolls
4. green beans in a lemony vinaigrette
5. cranberry relish (being contributed by a family member)
6. stuffing (something with green chilis, being contributed by family)
6. pecan pie (and a second desert being contibuted by family)
7. Will be picking 3-4 different wines to serve once the menu is completely planned.
I need to come up with at least one more vegetable dish but am stuck. Also, most recent years I have made a dish of curried roasted carrots with lentils to please a vegetarian family member who won't be attending this year, so I'd like to do something different this time around - I was thinking about making a savory pie with squash and pumpkin filling, but thinking that might be just one starch-and-fat dish on the list so I need your advice /ck/ - what else do you like to serve at Thanksgiving that's on the lighter side?
I'm not from a place that celebrates Thanksgiving, but just out of curiosity, do you feel a need to impress or do you just enjoy providing enjoyable and interesting meals?
What you listed sounds like proper eating for some number of people, so what would need to be added?
>I'm in a rut and need some help with mine.
Maybe so, but what you listed sounds just fine. Even if it's not from you. You could just relax for a bit.
Thanksgiving, at least in my family, is an excuse to get the entire family together, have a feast, and enjoy each other's company for most of the day. My main priority when planning the food is to serve an enjoyable meal (I and several of my guests would appreciate having more vegetable variety), but I always enjoy the opportunity to show off my cooking skills too.
Bought a 7oz can of Spam the other day to give it a try and now I want to fry up two pieces with a couple of eggs but before I do, will I be able to get the Spam out of the can without hacking it to pieces?
Will it just slide out of the can?
microwave on high for 30 seconds and the meat will pop out of the can like toast!