This fucker right here is better than any burrito from Chipotle, Qdoba, Currito, or whatever your faggy regional chain has to offer.
Fight me, cu/ck/s!
Have you watched "Cooked" yet?
I'm learnin so much guys
Pretty sure he is not affiliated
Either way it is very interesting and worth a watch. Covers a lot of the sociological reasons we eat the food that we do and breaks down the science behind making various types of food.
Just bought one of these fuckers so fresh it was still wiggling a bit when it was cut up. Made sashimi (cut like shit) since it was so fresh, but I've still got 3/4 of it left, no idea what to do with the rest.
I only know how to make chicken fried steak and Swiss steak using this cut of beef. What else can you make with it.
Hello /ck/. Apologies for the stupid question.
I'm trying to not be a lazy pile of shit and this involves slowly teaching myself to cook. I have some generic chicken breasts (2) and chicken cuttletts (3) from a local grocery store. I'm thawing out the breasts now and want to know an opportune time and temperature in which to cook them at.
When cooking breasts before (like generic breasts from a bag of them from walmart), I've usually cooked them at 350F for ~40min, turning them over once. Would that also work for this?
Aspiring to be a chef one day. Currently a line cook. I do my job well, but I don't move fast enough. How do I improve my speed in the kitchen?
Familiarity with the task and ensuring everything you need is optimally placed is all that can improve your speed. Your colleagues will probably help you with placement, but keep an eye out for inefficiencies and don't be afraid to modify them.
For me its about everything having a home and it always goes back in that spot, doesnt matter how busy it is or what im doing everything always goes back in its home, so I always know where everything I need is
I'm shit at cooking and have 2 porterhouse steaks in my fridge. Do I:
A: Cook them on the fry pan, turning when they look cooked
B: Cook them in the oven for a bit, then chuck them on the fry pan to sear both sides.
I also have some corn in the freezer I'll heat up.
Never do B that's retarded, you're just going to ruin the steak, that would be just like pre boiling it a bit before searing.
It all depends on the thickness and what kind of steak you want but if it's not too thick just sear it on both sides, if it is thick a porterhouse then just sear it in the pan on both sides and then pop it in the oven for 5-10 minutes and then let it rest.
cheap food that make you gag.
you don't actually expect OP to do that, do you?
What's the best pan pizza recipe? I saw the food labs one but wanted to see if anybody had any other recommendations. I've been spending every night for the last week imagining going on a date with a cute girl at the grocery store where we buy ingredients and then go to either of our houses and bake our own pan pizzas with our own toppings on each half (I put pineapple and pepperoni on my half and she puts green peppers, mushrooms, sausage, pepperoni, and extra cheese on hers) inside my cast iron pan that hasn't been washed for 3 years and watching a movie together...
Comment too long. Click here to view the full text.
Which type of sausage readily available in 'Murrica would be able to emulate sucuklu yumurta?
Any suggestion for braised chicken? 90% of the time it's curry chicken and 10% wine chicken. I've been trying new recipes (like black tea) but they all suck.
make alfredo sauce
layer chicken into pan
top with as much or little alfredo sauce as desired
add diced tomatoes and artichokes
finish off with some shaved parm
put in oven long enough to melt the parm
When I braise chicken, I usually get some chicken legs, season them, sear on both sides in the dutch oven, take them out and saute some chopped vegetables in the fat, add whatever herbs I feel like using and some garlic then deglaze with some wine and let that reduce by half. Then I add the legs back in with some chicken stock, bring it up to a simmer, put on the lid and then stick the whole thing in the oven at 300-325 for a few hours.
First ever poached eggs. Holy fuck where have these been all my life. The first one is the shitty one...I didn't know I had to keep swirling it... Also, water got disgusting after the second egg. Is that cuz I messed up the first one? How do I keep it clean?
Does anyone have a good recipe for a white wine sauce for lamb chops? Also, what mushrooms go well with lamb chops? Any help would be appreciated.
Saw this mentioned in another forum and was wondering; has anybody here done it?;
Apparently it’s ‘round about $4000 for a 5-day trip, including airfare and hotels and such.
Do I get to impregnate Gail so she can have a baby bump for the next season?
who here /clay cooking pot/?