What is THAT?! Good God. I wouldn't feed this slop to my dog. I've completely lost my apetite. I'm going to vomit. Where were you trained? You have no formal training? Oh, well, it shows; believe me, it shows. My God, what a small mind you must have to send that garbage on out to me.
Why are you getting so defensive? I'm here to help you.
>have existential crisis
>drive around random towns
>stop in random King Kullen
>buy apricots, hot peppers, and portobello mushrooms
>start eating them in the parking lot, raw and unwashed (and the mushrooms had soil caked onto them), until I get a stomachache after a couple of the peppers
How fucked am I? What happens if you eat unwashed fruit/vegetables/fungus?
What the fuck goes with Turkish Pide?
I have shop bought shit (kill me) and its too small to be eaten by itself, but what the hell do I serve it with?
I've just been treating it like garlic bread and eating it with pasta or curry or some shit. Does it actually serve a purpose as a side?
Is yours topped with anything? If yes, just serve it with some tzatziki, aioli or chili paste for dipping.
If you mean those plain Turkish flatbreads with sesame and caraway, eat them with a curry, goulash or another hearty stew, or wuuarter them and fill them with various vegetables, some sauce and grilled meat or falafel.
What would you buy from this store?
Woodman's is GOAT around here.
Big selection, decent prices, and the store employees leave you the fuck alone and don't greet you and try and make small talk like Festival employees.
What's the best thing to do after accidently consuming raw meat?
I just got a new job in a kitchen at a fancy place and I think its about time I got my own good knife. I dont know much about knives so could anyone point me to a good one?
Im a Pantry Chef so I dont cut meat much mostly just refilling my salad station and whatnot.
Tojiro DP until you can afford something better.
Get some random damascus so you can fit in with the other idiots.
CCK Cleaver if you want to learn skills.
Goko 240mm gyuto if you want a legit knife. Value for price is superb.
Gesshin Ginga if you don't like heavy knives.
Beyond 250 USD it's personal preference.
Do you like Matty? I like Matty.
what's with the obsession over "meal prep" lately? shit seems autistic to me. pic related
Has anyone else ever eaten at the house of someone who is a chef by trade?
I’ve done it twice. Both times have been an explosion of flavor like never before. My belief is that in their
own home, the gloves are off, no restrictions, and the chefs can do whatever they want, in addition to years
restaurants only care about profit margin and most dishes on the menu are generally there because they are cheap as fuck to make.
they also have to cook/prep in bulk which is going to result in some kind of reduction in quality and on particularly busy nights that line cook probably didn't give a fuck about following the recipe when he was prepping
Starting to make kiwi smoothies
should I leave the skin on for the extra nutrients, or remove it because of pesticides.
Also what else could you add, I leaning towards Kale.
what do you guys think of cured egg yolk? I'm thinking of making a few but I can't think of anything to do with them other than meme my friends with it
I have no idea. Literally the first I've heard of it.
Guess it would be like lecithin when powdered and can probably be used similarly.
So anytime you need something emulsified, there you go.
Is cooking an art or a trade?
daily reminder that the best go za in go isn't even go za but birreria zara go za
Can we have a camp cooking thread?
I plan to get out inna woods this summer.
all you need to get cookin; good lookin'
>Can we have a camp cooking thread?
Ice chest with marinating ziplocs of shishkebobs, lots of great prepared salads kept cold. Fresh watermelon to slice (filled with vodka if you like). Foil packets on the fire for the veggies, potatoes or meat, just toss em in there. That's about all I do, unless you want to set up a spit or some kind of grate. S'mores or some kind of brownies. Sometimes a cobbler if the season is right. The fire is more about the socializing than dinner...
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I'm making beef jerky for my dad for Father's Day. Anyone else on /ck/ make jerky? What do you use for a marinade? Do you ever make it out of non-beef meats?
I use some south African biltong chilli spice rub, coat the meat in that then dehydrate.
I've messed with soy sauce recipes in the past but never really found one I loved. Sorry OP, hopefully someone else can give us a better idea. I want to make a batch pretty soon too.
Only ever done beef Btw, and always has been a chilli based recipe
I make my own jerky and I've never had any problems with this recipe:
Make a mixture of brown sugar, soy sauce & Worcestershire sauce.Soak the meat in that for at least 8 hours.
Make a rub of brown sugar, smoked paprika, sweet paprika, garlic granules, garlic powder, cumin, oregano. Rub that shit all over your meat
Lower your oven to about 50 celsius and hang the meat strips on the oven racks. Leave that for 12 hours or so
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