So we all know the restaurant "tricks" that make food taste amazing. Lots of fat, lots more butter than we would use at home, probably more salt too, proper seasoning etc.
What's the coffee equivalent? I ground my own and it's delicious and nuanced, but sometimes there's still something lacking. Do they slip some sugar in? Is it all about the steamed milk?
Everywhere I worked had meh coffee. Its all in how its brewed IMHO though. I can't drink drip black, but the percolator coffee I can. The right temperature is important, like with tea you don't wanna overheat the water or you get a cloudy mess of dry flavor
Thoughts on tomato sauce, tips, advice, secret recipes, etc?
Pic is the start of my plebeian attempt: canned tomatoes, some oil, some rosemary and other spices, a white onion, and some garlic.. in the oven now at 325 for about an hour.
so apparently tomatoes become sweet if you cook them for a long time
so i've been thinking that if you leave the peeled tomatoes whole and put them into the pot (which already contains some frying garlic) and add water to cover and just let it reduce, it would turn out pretty good
That's actually mostly what I used to do with diced tomatoes, but I found the results didn't have a lot of flavour. No idea why roasting them makes a difference, but it seems to.
Not sure if leaving them whole would make a difference, but am curious.
Where can I get a good cast iron pan in England for a reasonable price? A Lodge 12" pan costs £43, there's no way I'm paying that much. It costs half that in America.
>That superior feel when bought a 30cm Lodge pan from Amazon for 44 euro bucks.
Is there some sort of hierarchy of foods or something?
I made a onion garlic mushoom thing with soy sauce then added a microwave butter chicken meal to it, after I added cheese.
When I was done the butter chicken flavor was completely destroyed.
Why does this happen?
How do I know which flavors work together?
How do I know which flavors destroy other flavors?
Soy sauce takes over everything just about. That's why people add more hints things to it like ginger, lime, or black pepper.
The same way cumin makes everything taste Mexican.
Keep practicing nigga
>Why does this happen?
>How do I know which flavors work together?
>How do I know which flavors destroy other flavors?
soy sauce destroys pretty much every other flavor. use it very sparingly only!
It's friday night and I've ordered 15€ worth of döner kebab earlier this evening to go with my beer tonight. Cold pizza, any kind, is also great.
What's your favourite food or snack when drunk, /ck/?
Can't eat all that shit in one night, obviously. But it's good for 2-3 days.
>Huge box of meat flabs, fries and salad mix - 7€
>Generic döner sandwich - 4€
>Dürüm roll - 4€
I'm a regular, so they're usually very generous on the portions.
I made and ate a delicious stew of chicken, sausage, a shit load of bell peppers, some onions and potatoes and lots of paprika and spice. Is there a name for this?
I have a block of parmesan that is very old and hard as a fucking rock, grating off 1/4 cup took me literally 12 minutes, how can I do this easier. food processor?
I haven't pooped since I ate my meat/pepper stew 12 hours ago, how fucked am I
>pic unrelated it's breakfast from a few weeks ago
Is it just me, or does water taste better from a fountain?
Last time I went to a park, I had to drink the most chlorinated water in history. The local swimming pool didn't have SHIT on this. I could barely keep it down, but I was thirsty af so I had to power through it.
Sometimes it's really cloudy, too. At that point, I don't even bother.
The best part of sushi.
How do I make it?
I have to agree. I love pickled ginger...
9 to 10 ounces (270–300 g) young ginger
6 tablespoons plus 1 1/2 tablespoons sugar
1 1/2 tablespoons kosher salt
9 tablespoons unseasoned Japanese rice vinegar
2 squares of dried kombu (kelp), each about the size of your thumbnail (optional)
Use an inverted spoon to scrape off the thin, paper bits from the ginger. Use a mandoline or very sharp knife to cut the ginger across the grain into super thin pieces. They should be nearly see-through.
Toss the ginger with the 1 1/2 tablespoons of sugar and salt. Set aside for 30 minutes to reduce its harshness.
Meanwhile, partially fill a small saucepan with water. Ready a fine-mesh strainer and 2-cup (.5 liter) glass jar. In another saucepan, combine the remaining 6 tablespoons sugar, vinega,r and kombu (if using). Set this stuff aside near the stove.
About 10 minutes before the ginger finishes mellowing out, start the water pot going on the stove. When the ginger is done, add it all to the boiling water, stir and blanch for 20 seconds to further reduce the harshness. Drain in the mesh strainer but don’t rinse. Shake a few times to expel water, then put into the glass container.
Bring the mixture of sugar and vinegar to a boil, give things a stir to ensure the sugar has dissolved. Then pour into the jar of ginger. Push down with chopsticks or a spoon to submerge. Cool, uncovered, then cap and refrigerate. Depending on the ginger, it may be ready to eat in 1 to 3 days. Taste and see. Store refrigerated for months.
>every episode follows the exact same formula
>tastes food and it's disgusting
>goes into kitchen and it's filthy
>owner/manager/chef in denial gets angry and tells gordon to fuck off
>le kitchen and decor makeover edition
>retarded editing with sound effects and music...
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America sucks in the way of unique Snack Foods, and Lay's fucks it up with their gross flavors. I was watching some TPB and was trying to find "Chicken Chips" and finding that Walkers and Smiths made them, I tried ordering them on Amazon as well as some other international snacks.
Amazon wants absurd shipping prices for some things, is there any website you all recommend that isn't going to rape me with shipping costs?
Shame you dont live in Canada.
Chicken Chips and Pepperoni is where its at
So I've got a shit load of leftover rice as I made way too much. What's your fav way to use it up co/ck/s?
I'm thinking of making some into calas and the rest into stuffing for peppers
A yogi once told me that it was good for your body to eat only white rice for a weeks. Morning, lunch, diner......... She was also taking laxatives. But she was sure about how good it can be
Why do IPAs #trigger /ck/ so much? Sure, for a while up-and-coming breweries would make huge IPAs to build brand hype, but that trend largely died out many years ago now. What's left is demand driven.
They just associate it with people they've never even met
It's the anti-hipster bandwagon fad, which in itself is a subculture of hipsterism
tl;dr autism, the answer to all of life's questions
If I sat in a crowded bar, eating and drinking for hours before going home, I wouldn't be able to tell you what a single person had been drinking. Why? Because I don't give a damn what anyone was drinking.
I never understood why people get upset at others who enjoy certain food or beverages.
>I don't like thing so you should die in a fire if you like thing
Those people are cranially vacant.
what is your favorite brand of nanas? i prefer bonita.
>1- 4 eggwhites, beat
>2- 4 eggyolks + 200g sugar, beat
>3- 200g dark chocolate + butter, pepper, cardamon, cinamon melt
>4- mix 2 + 3 with 200g flour and half a bag of baking powder
>5- mix 4+1, pour in buttered baking form
>6- bake for 50min @ 160C, convection
anyone got any good ideas for risotto? I've never made it. I'm gonna have it as a side dish for meat.
use a good stock, one you can eat as-is, your whole risotto is going to taste like it, so it better be good.
Also, make sure the stock isn't too salty, since it will reduce down and quickly become over salted.
>pour a bit of oil
>chop half an onion and let it simmer in the pot for a bit
>when onion is brownish, pour rice, mix
>let the rice cook dry like this for a few minutes until the grains start to become transparent
>add white wine
>let it evaporate
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