Every year on my birthday myself and my two brothers go out to a nice steak restaurant for a relatively high-end steak. Anybody else have some type of birthday tradition?
I have been working at Blaze Pizza for a few months. Any opinions on our food quality?
Molding eggs makes them taste better! :3
I know right! Just look at this cute lion! :3
whats the deal with coconut oil why is it on every recipe i see online? is it better then olive oil in some health way or is it just for the flavour
I guess it's one of hose fad things. Starbucks has coconut milk now, made with single-origin Sumatran coconuts, as an alternative to their soy milk as a lactose-free option.
How's that for buzzwords?
GOAT Snack Thread?
Flaming hot cheetos are trash.
Anyone a fan of tofu? I'm not a vegetarian, but I love it especially with it's with kimchi or a meat.
bf braised a hunk of beef and then went to sleep
it's overcooked, fatty, soggy, and generally pretty gross
how can i make it palatable
i don't think it's seasoned AT ALL
gross as fuck
Will be moving to San Mateo county in California in a few months
I know its near San Fran, Oakland, San Jose, etc. So I can just go there if need be
but just wanna know how expensive the grocery is there, what kind of groceries they have, and any good restaurants?
I'm kind of irked out by the dark brown/black spots. I've never really ate avocados before.
Was thinking about doing a chili without beans tomorrow.
Anyone got any good recipes?
>Go to a cafe for the first time
Ask the waiter "uhh, so what do you like?"
"What do I like? Oh, I always go for X"
>it tastes like CRAP
Never take the waitstaff's word for something. Most of them don't have any idea what they're talking about.
I've worked both front of house and kitchen, and unless the server has not only 1. tried all the food, and 2. knows what good food is supposed to be, their opinions will be crap.
whenever i make a roux with just oil/fat and flour, it seems to come out lumpy most of the time. however, when i first start with some veggies in the pan (usually finely chopped onions, also sometimes carrots or celery), and oil/fat as well, then add the flour, it seems to prevent the lumps from forming in the roux.
is this just a coincidence, or is there something that is working to prevent lumping? in either case, what am i doing wrong to cause the lumps to form?
good evening /ck/ !
or at least here. but more to point, I've run out of good fish recipes. my family loves how i cook the fish when i make them, but I've run most of my recipes into the ground.
How can I make an amazing fish dish, without absolutely going nuts on the ingredient list?
How do I use coconuts in cooking?
Open the coconut (pic related). Now you have the liquid (aka coconut milk) and the white flesh.
You can drink the liquid as is. It's also commonly used in southeast Asian cooking, especially Thai (curries, soups, etc.) and southern Indian.
If you cook the liquid with some of the flesh and then strain it out you end up with coconut cream, which is very sweet and also fairly fatty. It has the same uses as above in curries. It's also commonly used in desserts in all sorts of cuisine--Chinese, Thai, Indian, etc.
The flesh can be grated and used to...
Comment too long. Click here to view the full text.
what does half chicken mean
what does quarter chicken mean
Well quarter chicken doesn't really explain itself so I can see someone being legitimately confused about that. It's not like you can cut chickens into 4 even pieces.
Generally it's a breast + a drumstick
Add back in a thigh and wing and you have the half