Sup /ck/. Gonna show you how to cook a steak.
Obviously your first step is to heavily butter the steak.
Time to throw that hunk of meat into the microwave. 10 minutes should do it.
After 10 minutes, my steak came out perfect! Well done is the only way to go with steak like this.
Anyone else get annoyed when people saying cooking is hard?
Literally just follow the instructions. Cooking isn't hard, baking is.
Nah, it's not for everyone. Some people are just terrible at hands on stuff. What bothers me is when people say they hate certain ingredients that are in tons of stuff they eat. No, you mean you hate raw onions.
I want to start up a food product: a flourless cookie.
How do I get it to store shelves? When I make it for myself, I just throw it in the fridge for around 30 minutes and eat it (and sometimes I skip that since it's good as is).
But obviously I can't sell it that way. Would be impossible to package. If I lightly baked it -> put it in plastic wrapping -> put that in a standard box package, would it keep together in the refrigerated section of a store or what?
There is absolutely nothing wrong with enjoying their pike place roast
If you're in a small town, Starbucks beans may be your best option if the other stuff is sitting on shelves way too long. And there is literally nothing wrong with going to Starbucks for a large black drip when you've been in Europe a couple weeks and want something that tastes like coffee.
this is fucking disgusting
If you make banana pancakes, what do the bananas displace (from a standard pancake recipe)?
Should some other ingredient else be scaled back to make room for the bananas? I want the batter to be thin.
I consider myself a comnoseuir of banana pancakes as they are de-fucking-liteful. Don't displace any ingredients. Cut the bananas thin and make sure you place the batter on the skillet and thin it out.. make them wider if you will. But don't compromise the integrity if a good batter. Remember pecans > walnuts
okay co/ck/s what is THE BEST soup for a cold?
I'm gonna say basically any chicken based soup, like good 'ole chicken noodle soup and ramen.
If I really cleaned it, would it ever be safe again to use a raw meat cutting board as a regular cutting board or is it ruined forever?
(I have dumb roommates, don't ask.)
Thoughts on culinary school?
I'm getting on in age, 29, riding a desk in a job I would say I'm somewhat satisfied with making just slightly over $20 an hour. My real passion is in cooking, but hear the pay is meager unless you're working very upscale and even then you need to have attended some of the best schooling with near a decade of experience, or been protege to someone very well known to get one of those jobs. Anyone transition later in life like I'm considering? Obviously not going to be one of those 'go for a few months and dropout'...
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If you're really passionate about cooking and ok with the stress, shitty hours and cut in pay, I'd say it's worth considering.
I've thought about it myself. I'm 34 and got laid off from the company I worked at for 15 years last year so I decided to take some time off to just relax for a while and decide what I want to do with myself. Joining a culinary program is definitely among my considerations but I haven't made up my mind yet.
>What would be in store for me if I take this musing to action?
debt, shit pay, stress, and then the horrible realization that you've made a terrible mistake when you discover you hate working thanklessly long hours as a bottom tier line cook.
seriously bro, save your mid-age crisis for something better like fantasies about fucking blonde swedes. at least then it will only cost you the cost of an airplane ticket and a trip to the red light district
Rotisserie chicken is the best chicken. I want to stop overpaying for it in stores. Is there a way to diy a spit and motor to a regular oven?
Anyone know how to make the perfect burger?
No such thing as the "perfect" burger.
Unless masses were willing to agree to a consensus like the real chili competions, where a burger is only judged on bun, meat, and condiments - no toppings allowed. There could be a special "Cheeseburger" catagory - bun, meat, cheese, condiments ; also no toppings allowed.
The reasoning there is that because toppings are so fucking variable from place to place and person to person, there's no continuity.
>he doesn't bake his burger and fries into a a Calzone
step it up
>Go to McDonald's
>Find a table and take a seat
>Unwrap McChicken from it's wraping
>Take a bite of McChicken
>it's full of mayo
>get a spoon
> take the top bun off McChicken
>It's full of mayo mixed in with the shitty lettuce
>Scrape all that shit off from bottom of top bun and whatever is on the patty.
>Scrape off about 3 spoons of that shit.
>Put bun back on
>Eat my McChicken
Seriously, why does Mcdonalds put so much damn mayo in there chicken sandwiches?
>Order a fast food item that is sold in a consistent manner across thousands of outlets around the world
>Act surprised when it's exactly the same as hundreds of the others that have been sold in that exact same hour.
Why did you order something that you knew you wouldn't like?
Rate my brother-in-law's meal. Banana and peanut butter in taco lefse. Eaten as sushi.
Going to NYC for the day, what are some good places to hit up for food around Hell's Kitchen, or even Manhattan in general? I'm pretty open minded as long as the food ends up tasty. I'd like to keep my budget around $20 - $40 per meal, though being on the cheaper side would be more preferred.
Nobody likes fucking pumpkins' if we liked pumpkins we would eat and drink them all year instead of just the fall
I don't like the """""""""""""pumpkin"""""""""""""-flavoured things that gets put in everything from September through New Year's day in the US. Really, you guys ought to call it "Autumn spice" because it's the same melange you put into all sweets associated with that time of year.
I do like Spanish pumpkin, though that's more a summer food than an autumn food.