>a pound of butter
For wing sauce? are my fellow americans doing shit like this all the time? wtf
also food webm thread.
I got a bunch of eggs, pasta, shittons of seasonings, and olive oil
what can I make that's good?
I do a rally basic emulsion with lots of garlic, sage, a couple of egg yolks and lemon juice to taste then finish noodles in it.
Just get the yolks denatured in the pan after cooking garlic, add lemon juice then noodles. Obviously let the pan cool before adding yolks. The noodles, if hot enough, will continue cooking the yolks but they'll be almost tempered by the lemon juice and whatever fat you cooked the garlic in
Thoughts on Wonka? Is it one of the best candy brands out there?
Is soup a drink?
These any good?
Should I make some?
Best pizza in the country. Prove me wrong.
not even close dipshit. at least make this hard for me.
Guy, I know a few things about drinks but I am no expert. How accurate is my flowchart?
Cooking with foraged ingredients. Tonight we're making slow-cooker risotto with chanterelles.
Halfed the larger chanterelles, smaller ones are going in whole.
Do you have any idea....how much costs would go down at restaurants if they just used custom paper/throwaway plates and utensils so they didn't need dishwashers?
I would have to disagree, with paper disposable you have to constantly replace them but with real dishes there is a one time cost, and a good nigger can wash ALOT of plates in an hour at $10 a hour
>Do you have any idea....how much costs would go down at restaurants if they just used custom paper/throwaway plates and utensils so they didn't need dishwashers?
Oh yeah, costs would go down significantly, especially the cost they could sell the food at
>tfw fell for the 1/2 price memay
I work at Domino's
The half price deal is to try and get the geriatrics away from phone orders and have them start ordering online, since it saves us a LOT of time and makes all errors and accidents the diner's fault.
here is my predicament I have to go to a cookout at around 5:30-6, I haven't eaten anything all day, I usually have a routine of drinking 7-10 beers a night I get started around 7pm my question is how long should I wait after eating to begin drinking so that I can still get a good buzz....I don't want to waste beer by not catching a buzz......also I don't want to look like an alcoholic by saying "i cant eat because im drinking later".....any advice?
Just out of curiosity, what's your favorite type of beer? I'm wanting to pitch a set of ideas to a local brewery and I want to know what kind of beer YOU like
Pic slightly related.
No, it's related in the sense that both drinks contain alcohol. I was just too lazy to flip over to the Google machine and find a generic picture of beer.
Additionally, Eagle Rare is one of my favorite bourbons.
I don't know if a bourbon-flavored beer would catch on, though.
what eat now /ck/?
start barbecued pork bun now
soft outside bun
inside wet meat taste
pork shiumai next
soft shell outside
sweet pork meat taste inside
What does /ck/ think of Grape Nuts?
I've been on a kick for em lately.
Never tried em hot.
they seem to be a rare -healthy- bfast cereal
Ironically, in addition to being made of neither grapes nor nuts, Grape-Nuts aren’t all that healthy, either, though compared to most breakfast cereals perhaps one can consider them relatively healthy. Back in the day Post boasted that Grape-Nuts would “fill you up, not out.” However, it has since been found that the cereal has a Glycemic index of 71, higher than such sugary cereals as Fruit Loops and Frosted Flakes. Further, table sugar only has a glycemic index of 60.
I was looking at some recipes from Apicius' De Re Coquinaria and was wondering if there's a show that shows how to make ancient recipes and reviews them
Thanks, I found that too
I was watching this
apparently Roman food was mostly rank, although that might be due to them not being able to prepare it properly