How do you feel about people wearing hats while dining?
It's absolutely rude, but I see people do it all the time. We have a generation that's in their 20's now that won't have the traditions and mannerisms that their parents had, though, and it's to be expected that there'll be arbitrary things like not wearing hats indoors or while eating, that'll fade into obscurity.
For me it's pretty much eggs in general, but scrambled seemed like they might be easier. Not as smelly as boiled or deviled eggs. No dice. The taste and the texture just do not work for me for whatever reason. I could barley get a bite down without gagging.
I'm not a picky eater, it's just eggs. Which is why I'm kind of peeved with myself. I try new stuff all the time, and I love a wide variety of foods, but I just can't get myself to like eggs.
Apparently my entire family has never once cooked boiled eggs right. Every time my mom made deviled eggs I'd have to stay on the other side of the house for hours because of the smell.
Any of you co/ck/s ever work at panda express?
I've got an interview coming up for cook at panda. I used to cook for another chinese place,but, the owners had to close down due to thier bad health and age.
Just wondering how different the recipes are so I can practice and be well adjusted when I start. Any tips will be appreciated.
Panda supervisor here. A lot of the fried foods (Sweetfire Chicken, Beijing Beef and Honey Walnut Shrimp) are frozen and use a premade sauce. Sauteed items use raw meats and sauce made in house. If you have experience cooking with woks, you should be fine. Also, brush up on your vegetable cutting. Everything has to be a precise measurement.
I mean, could you just like drink a few spoonfuls of oats with some water and just get it over with? Would it have the same benefits?
Ever have Montreal-style smoked meat?
I tried some for the first time today at a place in New Hampshire. Good stuff, sort of like pastrami but with less marbling and a different spice mix - I tasted coriander, garlic, black pepper, and cumin. And way saltier.
Hopefully I have a reason to go to Montreal itself someday. I'd love to try Schwartz's.
Hey, I'm a vegetarian and also poor. I grew up with all sorts of cheap and delicious meat and vegetarianism is misery. I'm sick of eating bean burritos and eggs and every vegetarian recipe I can find is expensive hippy shit. What are your cheap vegetarian meals? pic unrelated
It's 2:30 pm and I'm drunk as fuck who with me?
It’s hot as fuck outside and I’ve got a tooth ache, so I decided I wanted a Kamikaze or three to numb me out.
But after buying a bottle of Belvedere vodka, (they were out of Luksusowa, my preferred brand) a bottle of Hiram Walker Triple-Sec, a bottle of lime juice and 4 limes and going to two party stores, a grocery store and a dollar store, none of them had measuring jiggers for sale.
Mosts of the recipes for a Kamikaze call for equal measures of vodka, triple-sec and lime juice with a wedge of lime but at one “shot” per ingredient, that’s a shooter and not a cocktail served in a Old Fashioned glass, which is how I get them in the bar.
According to the Internet, three tablespoons = 1 1/2 ounce shot, but three of those and a couple ice cubes still seems like it would be an undersized cocktail (pic related, the drink on the right is what I'm looking to achieve) Am I missing something?
Also; general cocktail thread.
My work is hosting a Prince party/Purple Rain showing and we are trying to figure out a nice purple drink to special for the night. The ones my other coworkers have created are super sweet and taste like grape otterpops. Does anyone have a cocktail that is not sickeningly sweet that is purple?
Rhubarb recipe idea. Untested. Might fail. Join me in real-time as I attempt to utilize some frozen rhubarb that's been sitting there for a few weeks.
two bags of frozen rhubarb
dark brown sugar
a gelatin sheet
Vacuum seal the contents of one of the bags of frozen rhubarb in a bag with 1/2 cup dark brown sugar, 1/4 cup maple syrup, and two vanilla beans that have been split open.
Vacuum seal the contents of the other bag of frozen rhubarb in a bag with 1/2 cup dark brown sugar, 1/4 cup maple syrup, and a few slices of fresh ginger.
I needed 1/4lb of squid for some paella I'm making tonight, but the smallest package was 2.5lbs, and the package says not to refreeze them. Is there anything I can make with 2.25lbs of squid that I can freeze or is naturally preserved? If not, what's a good squid recipe in general, and will it be okay to make tomorrow, or should I make it tonight to be safe? I've never cooked squid before, but I have experience with other seafood. Thanks.
Alright coo/ck/s, I'm buying a knife set for my brother and his wife for their wedding. What's your guys' recommendation for a medium-duty set for everyday use?
>inb4 Google it
I just want to see some recommendations from strangers on the internet.
Any set beyond three pieces is not worth it.
If you want to spend more money buy a honing rod and a beginner's sharpener.
Who makes the best fast food hamburger sandwich and why is it Steak 'N Shake?
>inb4 classic image.jpg protip: (this means that you aren't allowed to post classic image.jpg in my serious thread)
if you know you're going to get called out on it, it doesn't mean you're right or smarter or outwitting anybody
it means you don't have a good enough excuse/reason to do what you're doing, but doing it anyway
Visiting Chicago in a few days. Where are the best places to eat?
First time in /ck/! Anyway, I am hoping to make the perfect guacamole for a Memorial Day party (tomorrow), but I need advice on when I should cook it. Should I make it as soon as I wake up tomorrow, or get a head start and do it tonight? I know it turns a brown and waters quickly, that's why I'm asking.
Breakfast starting with chocolate circle and lemon yellow water