Why do people pretend to like fucked up shit like chicken skin, shrimp with the tails still on it, or sardine bones?
My sister has been a total hipster twat ever since she left for college and it's like she doesn't even like normal white food anymore.
Can we get a general thread about spices and sauces picked up with meals from restaurants? Any creative ways you've used them?
i put taco bell sauces on everything
even bought a 20 oz bottle of their sauce because i love it so much
What's the ultimate drink and snack combo?
Frying some chicken tonight, my third time doing so. The plan is to dip in egg, flour, then breadcrumbs. Should I dip in egg first, then flour? Or vice versa? Should I do that twice over before breadcrumbs? Any other advice?
I'll give you my tips for the best fried chicken. This has been passed down for generations, but you know, take it or leave it as you wish.
>marinate chicken overnight in either a mixture of buttermilk and seasonings OR salt water and seasonings (they both achieve pretty much the same thing, but the buttermilk adds a bit more tangy flavor)
>drain chicken and roll in seasoned flour (I use a mixture of flour, pepper, salt, paprika, granulated garlic, granulated onion, and cayenne, but your seasonings are up to you)
>let chicken sit in the fridge for 30 minutes, so the coating has time to attach to the chicken.
>roll chicken again in flour mixture
>fry in pure lard if you can, if not, peanut oil or rice bran oil. Those are the three best options for frying chicken. Unless you can accumulate enough bacon fat to fry the chicken, which makes delectable chicken, but that's a LOT of bacon fat.
>the fat should be at 350F, fry till golden on both sides, drain over a wire rack in the oven while you fry other pieces
>serve immediately for insanely crispy and juicy chicken, but it's also still great to take cold on picnic or other outdoor event.
Ask a guy who starts his first day at the Whole Foods Seafood department tomorrow anything
Have you made hamburger-less hamburger helper?
And why is his camera so high up?
Did you get your free Slurpee today, /ck/? Today's date is 7/11.
Hi /ck/! So, my girl has never had oyster stew, and I really want to introduce her to it. I looked up some recipes, and I wanted to know your opinion it. I will gladly take pics for OC, but it won't be today.
Knife and knives
I have at least 2 blades for any application. And I feel it's not enough.
Do I need to get into expensive knives now?
Next cheapass cutlery I'm buying is a few long and wide adana skewers, because really: those little sticks I have aren't good for much. They fit in a pan is all they got going.
Looking to get a tamarind end grain block.
Considering a ceramic rod. Sounds snazzy. Any advantages over chrome steel?
I'm not sure I can help you out but maybe I can give you an idea. I'm considering buying pic related tomorrow ( taking advantage of Amazon Primedays if the item is on sale ) and I'd like to think those knives would be good enough for just messing around the home kitchen.
Wrong pic; that is what I intend to cook for my next meal- Not.
This is the pic I meant to share
ok so i like quality over quantity for knives; id suest ettin one nice one over tat set - watever size/sape cefs knife first, ten parin knife, ten cleaver 9not as nice as your oters, tis is a smaser0
in my opinion, a 2-3 piece set lie tat is more fun tan ops ella complete but not so nice set
main tin is sarpenin - rods n carbide tools for your coarser knives, stones/diamond for nicer jobs, ave bot
Got a new cast iron pan. The surface is very rough - Should I take some sandpaper to it to even out the worst?
Is omurice only practical if you eat rice often enough to have it leftover for frying, or does it taste okay just plopping fresh rice inside an omelette?
Hey here's an idea you weeb. How about you cook like an adult and stop idolizing a culture which is blatantly at the bottom of the barrel in terms of cooking skill?
Maybe this way the concept of "shitty ketchup omelette on top of rice" won't be so baffling to you.
Anyone else make and use ghee?
Here's some I made from 1lbs of butter. Pics are all the same ghee under different light sources; the first being hot, the rest are room temp.
do you ever follow the directions to a T and still have the food turn out bad?
I cooked a veggie patty, 3 minutes on each side at medium heat just like the directions said. and it still turned out cold. had to throw it out, couldnt cook it some more because i already put mustard on it.
Nope. Following directions exactly is silly. Different stoves have different heat outputs. Different pans heat up at different rates. Different people form their patties with different thicknesses. Trusting an exact time for cooking is stupid. Instead, pay attention to what's happening with the food and adjust your cooking time accordingly.
Same thing with ingredients: ingredients vary in flavor. Blindly throwing in the exact proportions a recipe calls for is silly. Instead, taste the food and adjust accordingly....
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>Live a 45 second walk from the kitchen i work in
>Huge order for the national guard is placed 3 months ago
>pickup is today
>me be sous chef and long time bro be exec
>calls me to get there super early bc running late
>i agree and go unlock and get in
>forgot to disable silent alarm
>turn everything on
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It's okay if you feel a slight tingle while looking at this photo
>ywn go back in time and prevent deep dish pizza from being created