How the fuck do you open these?
Every-EVERY single time I go to open one I end up breaking a bit off when taking off the plastic wrap.
Its always the bit that hangs off the plastic bit. If it had a bit of support and the plastic wrap went all the way around until you completely unwrapped it wouldn't break at that point.
I wanna try a gazelle
Can anybody tell me the best way to clean my cookware/dishware? I've tried using a dishwasher and I've tried hand-washing/drying but the glass lids on my pans, my plates and bowls ( which are also glass/clear ) always remain spotty with what I believe to be soap residue.
>mfw been a server for the last year
>tfw makin a solid $200 a night hustlin guests
be mad /ck/ you advocate to not tip your server but I'm winning.
I just watch my 1 litre of olive oil ..Thought...what would happen if I drank it (quarter gallon)?
Besides the intestines would get greased up, any harm?
Every time I make scrambled eggs there's a thin, hard to easily clean layer of eggs. Doesn't matter if I'm using a stainless steel pan or my non-stick. What am I doing wrong?
Also, general shitty question thread
>The Brie has been out for over an hour
>Slice a piece to taste
>It's still not room temperature
>Everyone will be arriving any moment
Say what you will. Serve it to pleb or patricians, it's always the first cheese to run out.
Despite this everyone talks about how much they prefer other cheeses which means clearly someone is lying.
Going to an authentic szechuan restaurant tonight. What's the spiciest or best tasting dish I can get?
Looking to have my mouth on fire. Had pic related (chongqing lazi chicken) at a different place and it was okay but I was disappointed by how not spicy it was even though it was covered in dried chili's.
I got some szechuan peppercorns from a spice shop in my town and they add a spicy numbing quality which could be what you are seeking. It's part of Chinese five spice powder.
That really is a cool sensation that is unlike any other food feeling thus far.
Introduce it on a date for fireworks.
(i'm still single)
Op here. Will see keep a look out for the peppercorns. Think I'm gonna tell the waiter to make it spicy. They tend to tone it down for white people.
Gf loves spicy food. They're out there man.
Sichuan restaurants usually have a dish called dry wok beef/pork that contains sichuan peppercorns and it pretty spicy. My favorite is the boiled fish. Pic related. A staple of sichuan cuisine. I would also recommend eggplant in garlic sauce. It's not spicy but it is very good.
Telling the waiter to make it spicy is a good idea. They sometimes tend to tone down the spiciness for white people. Enjoy OP
How do I cook fried rice without a wok? Do I really need day-old rice?
You don't need a wok, just use stainless steel bowls and some sort of protective glove.
Day old rice (stored in the fridge uncovered) is much better because it gets really dry, so (a) it doesn't explode when you throw it in oil and (b) it gets above the boiling point of water easily
Large surface area=good
You dont need day old rice, you need a large surface area for the rice to quickly cook at high temperatures. Do small batches of rice in one spoon of oil and coat each rice grain with oil, then put it in a bowl and repeat.
Once all the rice is coated in oil, crank up the heat and let it fry, this will allow you to achieve that delicious chinese fried rice flavour. This is pretty much the secret to fried rice because I've been trying to make it taste good for years but recently...
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Which deviled egg would you choose?
Do you drink your water BEFORE or AFTER you eat, chu/ck/s?
Also how much do you drink every day?
Both I always have water next to me unless I'm out and about
If I had to guesstimate I drink around 2-3 gallons a day
I am 100% sure I watched Gordon Ramsay making a burger. I'm sure it was one of his cookery course shows. He fried some garlic and onion and added it to the mince I think. I'm searching for his recipe but can't find it or the video anywhere. Plz help
Also BURGER recipe thread
So cu/ck/s, what 'za should I eat first, the lamb kebab or the BBQ Meatlovers?
Why doesn't /ck/ have a sticky.
I'm learning to cook and could use some guidance.
Have you ever had Nepalese food?