Goddamn, these are the most disgusting fucking carrots that I've ever had. They were thin and completely devoid of that delicious carrot flavor. I also think that I feel the back of my throat burning and my tongue tingling a bit.
They didn't have any mold or mildew growing, and I've kept carrots for much longer than that and had them been okay, so I don't think that it was because they were rotting, either.
>vegetables are icky guyz
them ol duke boys is at it again.
I am a kitchen manager at an oriental buffet.
I cook 5 days a week, wait tables only bout 12 hours a week.
I am interested in becoming a waiter.
What sums up a successful waiter.
How can I secure a great position without sacrificing the money I currently make.
Know the menu well enough to answer questions about all the dishes and make recommendations.
Always know the daily specials.
Be polite, smile.
Pay attention to your tables.
Don't fuck up the orders.
Bring out drinks in a timely fashion, make sure to provide refills when drinks get low.
Bring out food when it's ready so it isn't sitting around getting cold in the kitchen.
Bring the check in a timely fashion.
>wants to be waiter
>how can I secure a great position without sacrificing the money I currently make?
This is bait, yes?
How does /ck/ make Branzino? I got some filleted at the market today and marinated it in oil, fresh parsley, lemon juice, capers and salt/pepper then baked it. I've never had it before but its pretty good.
I lived in the UK for several years and i loved the junk food, especially the Crunchie Bars. I saw these at Target and i was overjoyed to see i could enjoy my favorite candy bar, as they don't sell crunchies in the US.
These fucking SUCK. They don't taste anything like the crunchie bars. They were expensive too.
Have you ever been really disappointed by a meal or a snack?
>These fucking SUCK. They don't taste anything like the crunchie bars. They were expensive too.
I was disappointed too. There's barely a little layer of toffee-crunchie flavor above what is really just a Chocolate coated Digestive.
>Have you ever been really disappointed by a meal or a snack?
Sometimes I see Crunchie at a lebanese/arab grocery by a register, where I loathe to buy them all or else look like a pig/ Sometimes I get them from...
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this banana is perfect
mostly green with a little bit of yellow showing through
Here's my local diner's take on "breakfast pizza".
I'm moving to college in a week /ck/. I know some of you here are already there or have been in the past, and I'm looking to find ways to make relatively simple meals for a long period of time. Breakfast and lunch I can just buy the same cereal/bread whatever, but dinner will be the main challenge. I can make some fairly simple stuff like Chilli and different types of pasta but buying ingredients for them could be difficult. Any help is appreciated.
>tldr how do you stretch a dollar
These two dishes are my weekly staples:
>Jar of Ragu
Cheap Italian food right there. Should last a couple days, if you aren't a fat fuck.
These can make easy, cheap, and nice tasting muffalettas.
If you share a kitchen how about getting to know everyone (alcohol helps) well enough that you can make the slight accommodation to get together for dinner a couple times a week.
Or is that just too much of a stretch for the current generation?
What is the best gin and why is it Tanqueray? I started drinking this shit years ago because of the Ramones song. What's something else to buy? Preferably in a lower price range.
I'd say gin is one of the more subjective liquors out there, especially now that there's 10x more with all the artisinal distillers offering it now.
I used to drink Bombay Sapphire a long time ago, but switched to vodka when I went full al/ck/.
I buy a couple of handles of Tanqueray at Costco for $20. But I had the opposite trajectory--I used to drink nothing but Taaka and Barton's vodka. I kind of like the tonic mix with the gin. Makes me feel better somehow.
I love a gin and tonic, I simply just drink too much to make more than one or two cocktails to start the night off with.
I've also noticed that gin is more likely to give me a headache/hangover.
How does ck cook their Bolognese?
I always add the same things:
1 kg minced meat
4 tins of mashed tomatoes
2 carrots or a bunch of mushrooms
pepper and salt.
It's pretty good but I really wanna try something new.
that's a lot of tomatoes.
shitloads of very finely diced onions carrots and celery cooked down til caramelised
brown the fuck out of some beef and pour wine over it to get the crusties off the put it all in the pan
chopped browned chicken livers
little tomato paste
half water half milk
cook down for a billion years
finish with parmesan and parsley/basil
boom there's your bol now do your spag or your tag idgaf
I want to cook seafood soups with or without noodles and bisques. I have no idea what to do or what recipe to start with. Seafood appreciation thread, personal experiences, pictures and recipes appreciated.
A good start is living near the ocean and finding super fresh seafood.
I used to go collect my own fresh clams at the beach, which I'd never really thought much of before at restaurants, and simply steaming the fresh shit and making a sauce out of the juices is amazing.
Seafood soups are the sort of thing that depend entirely on fresh seafood. If you don't have it, don't bother.
I live 5 mins from the ocean. A lot of prawn trawlers dock near too. I live in the Australian tropics so there is a lot super fresh fish, mostly snapper, barramundi and Atlantic salmon.
>I have no idea what to do
Easy. First you make seafood stock. You can use fish trimmings, clams, mussels, shrimp, whatever. Aromatic vegetables like carrots, celery, and onions are often added. Make the stock, then add whatever other things you like.
Do a search for bouillabaisse recipes; that sounds exactly like what you're asking for.
I have a job interview in 11hrs at a 4 star resort/restraunt. I'm 21yr old odd job maniac who enjoys cooking. I've been told my cooking makes the pussy wet. No actual job experience besides Applebee's (garbage).
Just because the resort is 4 star doesn't mean jack shit about the restaurant. Michelin only goes up to 3 stars btw and I doubt the restaurant you're applying to even has one.
If they called you for an interview, it means they are interested. Be as clean as you can be (beard, nails, etc etc), and try showing you're square and like "order" without being autistic.
Good luck anon.
Respected chef who yet he loves
Shitty American Beer,
Gas Station packaged food.
Surprise: most chefs who spend 80 hours a week cooking don't want to cook on their time off and eat easy pre-made shit most of the time.
My last chef had a great palate and came up with great dishes all the time, and then I went over to his house and there were stacks of delivery chain pizza boxes in the recycling and frozen chicken tenders stuffed in the fridge.
David Chang is literally using pleb food as part of his appeal as a celebrity chef, because it's quirky and hipster, and because he knows people don't relate to someone whose all highbrow business.
What happened to fast food cuties? All I ever see are really disgusting people at the cash registers.