if you're over 20 years old and still order spaghetti bolognese in a restaurant, congratulations, you have autism
Usually I don't but sometimes when I'm in Bologna Italy I like my spaghetti with ragû. You can wine about it but if it's decent and freshly made with rabbit or pork it's utterly delicious.
I have picked up all of this. Did i leave anything out.
a wolfgang puck garnishing kit
Mercer Culinary 18-8 Stainless Steel Saucier Spoon with Tapered Spout, 8-1/2-Inch
Winco FST-6 6.5-Inch Blade Fish Spatula
Ateco Natural Wood Small Sized Spatula, 4.5 Inch Blade
Chef Sushi Santoku Knife
Dexter-Russell P94813 Fillet Knife
1 shaping knife
: 3-1/4-inch Parer
5-inch Curved Boning
10-inch Meat Slicer,
10-inch Honing Steel
what else do i need for classical french. I am a line cook and i will be doing exbo or cold apps with detailed plating.
Alright bros, here's my dilemma; I am currently a wageslave in part of town where everything is dominated by major chains (traffic also sucks even when going to a major chain) the cafeteria they have in my building is horrendous and doesn't even try to mask the meals they serve.
Now I am not a health fag, nor am I some faggot vegan I've already done searches for this on google, yielding faggoty buzzfeed articles and gay pinterest boards with ideas...so I've come to /ck/
What are some ideas for packed lunches? are there any url references I can...
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Anyone into this? Basically same as probiotic, prebiotic diet, minus gluten and lower in carbs
Went grocery shopping and came home with this.
Coconut Oil (not pictured)
Is there anything interesting I can do with any of this besides eating it all raw in a salad? Or should I just do that and soak all the juicy nutrient gains?
Pls help a noob, thanks
only had 50 bucks, got all of this for $38 bucks, also not listed was a liter of water and a plant based protein supplement I wanted to try that was like 5 bucks. I could pick up some meat but I'm trying to stay away from meat when I can. I'd rather have fish or eggs, I have eggs, no fish though.
When I eat a meal I'll eat each food on its own. Say, for example, I have a meal with chicken, roast potatoes, and carrots. I'll eat all the carrots, then I'll eat the potatoes, and finally I'll eat the chicken. I will never say, eat a few carrots, then have a bite of chicken, then go back to the carrots.
Anyone else have odd habits like me?
I do the exact opposite. Every bite I take from a plate has to contain a little bit of everything on it, and if for whatever reason it can't be done, I'll take a bite of something and immediately take another bite of something else before I'm done chewing the first one.
I'm in a bit of a bind, does anyone have a good vegan chicken salad recipe?
Which type of fish tastes the least "fishy"? Cod? I fried some tilapia fillets the other day and they turned out nice.
Let us make a pizza sandwich
Has anyone ever had a Luther Burger?
Just wondering if there's any other Itis inducing foods I can try too.
For lunch today I made Spanakopitas with a roasted red pepper sauce and I had two glasses of Pinot Noir.
Phyllo Dough thaws quickly.
I just blanched some spinach and mixed it with feta cheese, parm and some sauteed garlic and red onion.
You use melted butter and a pastry brush to make the Spanakopitas.
I make mine with two layers of Phyllo and fold them into triangles. Then brush with more butter.
For the roasted red pepper sauce I put the peppr right on the flame of the stove and I let it get black and charred from the flame.
The skin is all that burns. It becomes all black.
Then I put it in a bowl and cover with plastic wrap so the steam from the pepper helps the skin come off.
After awhile you can peel all the black charred skin off and rinse it and all the seeds away.
I saute more onions and garlic and then I deglaze with white wine and blend this up in a blender with the pepper then add cream and chopped basil to the sauce.
Cooking pork at a low temperature - 140f to 155f - for a long time supposedly gives pink, tender and tasty meat, but why doesn't half the time at twice the temp give the same result?
How do I make lump free mash?
Butter and milk is making it creamier, but there is still the occasional lump.
Invest in a potato ricer. Hand-mashing is too inconsistent.
Can any of you guys recommend a recipe for these things that won't involve frying them?
Are your average chips really that bad for your health, or is it just a meme from paranoid people?