Thoughts on this show? Or the Master chef show in general
What does ck think of this bad boy?
>mfw klaussen pickles
Friends, what happens if a sugar deprived skeleton eats a large quantity of sugar?
I've been eating healthy for the last few months, but god damn I think I just fucked up.
I ate just over half a tray of fudge. Am I going to die?
How unpleasant is this going to be? Should I induce vomiting?
>tfw once I started I didn't have the willpower to stop
I read somewhere that you can use risotto rice for sushi if you wash and soak it the Japanese way
Is this correct?
As far as I'm aware, yeah. I'm not saying grain size and flavor mean nothing, but rice is rice. Throw some basmati in a rice cooker, it'll come out looking like weirdly proportioned sticky rice. Cook it like sushi rice, it'll act like sushi rice.
What do you think of this banana pudding?
who else /jackin/ it?
I just don't know at this point if I should sell it, drink it, or hold onto it for another 3 years. Tough call
Can we have a meme salad thread?
Does /ck/ dip their bread in soup?
Got this based on some recs here in an attempt to work on my basics and I am wondering on either anyone having the actual study guide for it or on any strategies or approaches i can go about with? The first chapter that deals with recipes is the one on Stocks, Sauces, and Soups, but skimming through the chapter I didn't find any practical applications to each technique. In the Sauces section for example, by the end it will have gone through several individual sauces but no recipes where they are used in (this seemed to change at the end where you have some soups and chowders...
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Do you think you would perform well in Hell's Kitchen? Do you think your food could win?
That show is so painful to watch.
They make drama out of nothing. The previews they show before a commercial break are extremely over-exaggerating
>Do you think you would perform well in Hell's Kitchen?
No. Ramsey probably would not respect my triggers
>Do you think your food could win?
This guy has to be the Ben Carson of cooking, do you guys agree?
why bby? we loved you so much
>it's the bellweather goto trademark calling card of both novice, hobbyist and enthusiast candy lovers all around the world
Who /rice cooker ninja/ here?