ITT: places where you know you can get in a decent, clean shit.
I was like you once, now its only about privacy, unless I'm in a dire emergency. If I got a private room, I can shit to my heart's content, fuck the people outside waiting to pee, they are knocking right now. Fuck them. I need my solid 10 mins to complete my business.
/ck/ I have a problem looking for foreign recipes in that I am very rarely convinced of a certain recipe's authenticity. I like having a feeling of tradition about what I cook, and that is largely exterminated by recipes I find that deviate from said tradition or are merely "inspired" by it. I feel like it is always altered to western modernity or modified in translation or for my convenience.
In particular, I'm having trouble finding East Asian food that uses the wok, and although I would prefer primarily using mock duck/tofu, I can't even find a...
Comment too long. Click here to view the full text.
In NYC the question really isn't about where to go for foreign shit, any asshole can toss a rock and find a foreign joint within 100 feet of that, it's more about finding a place that isnt foreign, that takes time and effort.
“What's sauce for the goose is sauce for the gander.” Or so "they" say.
What do you think about chef Andy?
Maybe something good will actually come from the new Ghostbusters movie.
Also, discontinued items thread.
Fuck you Red Baron. Your "rising crust" pizza can't hold a fucking candle to these glorious bastards
hey /ck/ how can I improve this with ingredients? if I were to roast this (making the butter with mushroom and coating it on top and putting in the oven)
Is sweet and sour shrimp the latest /ck/ meme?
I know that the FDA is allowed a certain amount of leeway in terms of calories on food labels--that is, they may round up or down within a 5 actual calorie range.
But how do you explain SIGNIFICANT rounding? For example, a couple different brands of canned salmon (pic related) I purchase have macronutrients listed that add up to 83 calories, but 90 calories are listed. What gives?
Comment too long. Click here to view the full text.
Reminds me of the whole trans fat thing for nutrition labels, where if it has under 0.5 grams of trans fat, it can be labeled as 0 grams. Fucking bullshit.
>You can also spot trans fats by reading ingredient lists and looking for the ingredients referred to as “partially hydrogenated oils.”
Tonight I made a version of Dave's Pimpin Pizza.
This tasted way fucking better than I thought it was going to and I will never be ordering pizza again.
Pic to start are the ingreds.
Toppings chopped up and on the pita.
Hey /ck/ I just got my braces and they hurt like hell. I've been eating soup, but I'm gonna throw up if I make another broth. Are there any soft foods I can eat in these dire times?
Who thought pizza in a cone was a good idea?
You're working as a chef at your communities Mexican restaurant when a waitress comes into the kitchen and tells you that someone ordered "The beefiest most gnarly burrita y'all got. And make it choppy baby!"
You look over your shoulder to the table and see this
Is there anybody else here who love milksteak? I prefer to hold the jellybeans, but they're not a deals breaker.
cooking is, fundamentally, about macronutrient ratios, and how fats, carbs, and proteins go together.
i can think of plenty of examples of foods that we eat that are pure protein (chicken breast, for example), and plenty that are pure carbs (starches, cotton candy, soda), but what do we eat that is pure fat? the only thing i can think of is maybe fried pork rinds, but those have to have some sorta protein in them to maintain their shape, right?
Quick /ck/ I have 4.5 lbs of Pork Butt and I want to make something delicious in a slow cooker -- what's the best time to cook/seasoning for something good in burritos?
pork butt... if you want it to taste great you're going to have to simmer it in lard if you want that Mexican flavor. It'll taste too stew like if cook it with a lid on. Braising is another option. My favorite pork butt would sliced into 1 inch thick sheets then marinated with adobo and red enchilada sauce and some minced chilies garlic and fried onion. Cooking it in the oven on a broiling pan at 300ish for 30 minutes flipping once. Turns out very tender but not like in the shredding way.
hey /ck/ quick question. I work for a restraunt. We sell half off sushi on Mondays. But the sushi is rolled 11am-2:30pm then sold 5pm-10pm. The dish out has no ventilation and can get up to 100-110 degrees. Plus no ventalation all the chemicals from the dishwasher just sits in the air unless we open a door. Plus there are a bunch of pans with cooked beef, shrimp, crab. That is just left open close (but off) the floor. Can anything legal be done? Or would it pass?
dude, you've got to call someone about that shit. If you live in the states, call a health inspector.
Definitely call in the health inspector. As long as you don't mind if you don't have a place to work for.
Also, making sushi 3+ hours before serving it is fucking gross. If I wanted sushi that's been sitting around all day I'd get it at a grocery store. I truly don't understand why someone would be in the restaurant business if they give zero shits about the customer.
what do you fix when you're stoned?
typically those small honey-do's my wife bugs me about.
you know, like the loose toilet seat or that one hard to reach bulb that's been dead for six months.
oh, fix to eat? whatever i make my family for dinner because, despite smoking weed habitually, i'm a responsible husband and father.
i made chicken parm last night and it was fucking awesome.
my wife's husband*
he's also my husband, so i know for a fact he appreciates me.
more so than my wife, actually, we've thought about leaving her with all the kids... we don't even think they're ours...