breakfast. the right start.
Why does green tea taste like crap?
Its bitter and smells nothing like tea, why do people even drink this?
why do people who don't use copper pretend to appreciate cooking?
if you think about it even for a moment, a person cannot be considered as even having a hobby of cooking, unless they make some effort at having the necessary cooking tools.
Copper is poisonous. It's always part of a multi-metal design. Even the classic shit like mauviel will have a different metal coating the interior. In the old days that was tin. Alas the tin coating doesn't last very long so you have to periodically send your pans out to be re-tinned. Most modern ones have a stainless layer inside.
Is it done yet?
Is it worth getting a side of beef and chucking it in the freezer?
Keeping in mind I don't have butchering facilities so I'd have to get it pre-butchered. Would I really be saving much over store-bought?
I don't know.
I grew up on a farm and I do know (bare in mind this is 20+ years ago) a whole slaughtered and butchered animal would cost less than half overall.
How much have times changed?
I do remember it was the best meat I've ever had.
Yeah like I'm looking at it and it seems the per-kg cost of a side is about what the stew-meat goes for in the shop or maybe even less, and you get all those nice steaks on top of it.
I just don't know what the fuck I'd do with kilos of mince; mince is shitty.
Well we gave a lot away, but like I said 20 years ago in rural New Zealand, 5KG of mince would be an amazing gift.
If you have spare time, make pies and even try a gourmet angle? After all, you do have the best produce available.
When does this shit start again?
what apple is best apple?
Of all places, my local chain supermarket has these somewhat rare, exotic fruits called a lemon plum. They're an Israeli hybrid invention that only grown in Chile and only started showing up in overseas markets the past few years. Let's see what they taste like...
How do I fry eggs like this? I.e. cooked gently on both sides but the yolk is still soft... also round and compact. I've only had it in cafes.
I need the exact style/shape/material/surfacing of the pan/equipment and the exact type of utensil and technique to not burst the egg.
Are the cast iron pan with individual egg holes any good?
Use teflon. My suggestion is to buy a nice, new teflon pan, and use it only for eggs. MAYBE pancakes. Hide that shit under your bed. Lock it to a post or something. Nobody uses that pan except for, for ANYTHING except eggs.
Use a silicone spatula. Not plastic, SILICONE.
This is going too far.
When olive oil is outlawed, only outlaws will use olive oil.
Please tell me which page you were trying to access and from where and I will write a genuine dead tree letter
I only know about jamie oliver from 4chan
Isn't he the guy who triggers the fuck out of bongs because he uses the most exotic new ingredient of all, "olive oil", which is a kind of multiculturalism that pasty white bonglords aren't quite ready for?
Like seriously bongs and their fear of olive oyl, it's even worse than americans and their believe that avocados were invented last tuesday
Is using margarine degeneracy?
Definitely. There is no other reason to use it.
The most valid reason people give is that it takes too long to soften butter after you get out of the fridge. This too is degeneracy, as fully actuated humans understand that butter does not require refrigeration in the first place.
>at a steak house
>order a porthouse with garlic butter on the side
>garlic margerine comes out on top of steak
>proceed to drop the pile of greasy shit on the floor and rub it into the carpet with my foot
Had to clean my shoes in the toilet so I wouldnt get busted sliding around, but it was worth it
FYI i am a angry chef.
What are some foods that are firm or semi-firm cubes or blocks and which are not cheese or tofu? Bonus points if it can be fried.
Got any shameful confessions to make?
>Mom always just ate oats dry and raw or ate them like cereal with milk, uncooked
>did this myself for years thinking that was oatmeal without looking it up.
I used to do that, just because it was easy and nutritious, but I eventually realized it was the cause of my terrible flatulence.
I still think it's tasty, but it's not worth all the farts.
I once added a bit of brown sugar to my nephew's baby food and my sister freaked out so I told her it was cinnamon and she knew I was lying but couldn't prove it. She wouldn't feed him it and made me make it again.
Why is meat usually cooked by just sealing both sides of the steak?
And why so many people get angry when someone else eats a well cooked fillet?
Keeps heat in to bring it to safe eating temperature without cooking the meat more than is needed.
Because it is a waste of steak, sure it isn't that person's business to judge what others prefer, but why not just eat a hamburger? What is the point of eating tough, leathery grey steak?
I like it when the steak so fat you need to sear the sides
You need to seal the steak. And it just comes that by sealing it, the inside of the steak is cooked just the way you want it.
Outraging about well done steaks is - seriously - just a meme. It's a notion that started somehow, somewhere, and people repeat it like retards. It's a circle jerk. I bet that most people who say it can't cook for shit, don't know hell about gourmandise and couldn't tell beef from pork.
I prefer medium or medium-well. Won't eat below medium-rare because...
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Do you eat consciously? Or do you always watch TV or browse the internet?
I'd like to get rid of my habit of watching TV while eating but I'm so conditioned to it that it's really painful to just sit there and enjoy a meal. That's fucking scary.
If I'm eating a meal with friends or family then I usually just have a conversation. Eating alone I tend to watch TV or read. Sitting and eating by yourself is boring but I do have a tendency to just shovel food into my mouth when I'm watching TV and eating at the same time. Usually because I'm starving by the time I finish cooking.