Have you ever been to a restaurant where the steak fries weren't clearly frozen?
Because I'll be damned if I can find one.
Oh yeah, gee, I think I'll waste 6 man-hours every day just to put some irregularly shaped fries on my customer's plates when frozen (an industry standard, by the way) does the exact same fucking thing at lower cost.
Pretty much this.
If it's a high volume place that serves fries with most things it's simply not practical. If it's a 30 top French bistro that offers steak frites and moules frites it's a different story.
Most people simply can't tell the difference, or at least don't care enough.
Talk to me about cheese, /ck/
What do you like the most? What do you hate? What do you pair it with?
I've discovered that I really like cheese and wanna try some new things.
I'll have any AOC cheese, in any color. just not sure about the maggot stuff, but that is the only exception.
just had a really nice italian one coated in the grape residue left from wine making. bought it at the market from an italian with loads of strange stuff. it made a fantastic cheese sauce.. tastes mildly of red wine (I think it is from valpolicella).
Rate, give tips, etc.
Throwing a couple USDA prime NY steaks on the ol Weber propane grill. Cooking up some small potatoes with sea salt, olive oil and rosemary. Julienned carrots roasted with butter brown sugar and honey and then topping the steaks with Gorgonzola/parsley butter.
pic related, last NY i made.
I did it again!
Nothing fancy but it's really fucking tasty
>a bit of olive oil
>friend sends you pic related
>is very proud
>pic related is hamburgers cooked in a skillet with a lot of oil and more red wine
Not a huge fan of the oil sheen but it's a nice idea. One of my favorite Saturday evening meals is shallots, garlic and chorizo fried together until the onions start to brown before a quarter bottle of wine is added and reduced by a thirty minute simmer.
>Friend sends me a pic of his burgers
>Charred and brown on the outside while pink and rare on the inside
He shows a flair for the creative, but get better friends.
> I make my burgers out of just beef, salt and pepper.
Stay fuckin' pleb mates.
Here, I will give you two legit recipes to get you started with real burgers:
> Spicy burger
1 lb Beef
Bit of cayenne
Bit of tabasco
Generous amount of ketchup
> Mustard flavored burger
1 lb Beef
1 egg yolk
Finely chopped onions
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Someone recently told me beef burgers usually don't have a crunchy exterior like veggie burgers do. Is this true?
When will Tim Horton's bring back the Breadbowl Soup?
Remember when Ja/ck/ taught us how to grow botulism?
He took this video down but some great soul saved it.
Here's a colored SEM of the little guys. So cute
Delta-style hot tamales
Looks tasty OP. Mail me some and I'll mail you back some chicken bog.
>tfw food tastes too good
>tfw eat too much
>tfw gaining weight
>tfw becoming an ssbbw model
>tfw I'm a guy
Why is rye bread so disgusting?
I am living on campus without a meal plan and have been cooking my own food. A girl down the hall surprised me to the fact that she lives off of 70 dollars a month on food. Starting February, I will only spend 100 dollars on food and will try to be as healthy as possible.
Any tips? What would you do? Is it even possible?
Juan here and I will teach you how to cook Chicken Adobo
Unbeknownst to customers, when the “wild” salmon appeared on the table it was a farmed Atlantic variety, according to food inspection documents obtained by the Star. The “organic” granola was boxed Quaker Harvest Crunch and the “homemade” dressing was bought from Renée’s Gourmet. The promised Japanese beef, a rare, well-marbled delicacy that reportedly can fetch around $200 a strip, was really regular skirt steak from a lesser breed of cow.
How often do you think this kind of thing happens?
>The promised Japanese beef, a rare, well-marbled delicacy that reportedly can fetch around $200 a strip, was really regular skirt steak from a lesser breed of cow.
You'd have to be a complete idiot not to notice the difference.
Having said that I once stood in line at Lidl's behind a guy buying 10 bags of frozen potato wedges. He was still wearing his Dominos Pizza uniform and name badge. Gerd jerb.
What are some items from fast food places that don't seem to get much attention, but are still worthwhile?
My prime example would be the humble breakfast burrito from McDonald's.
I still remember when it was new, and the idea of breakfast IN A TORTILLA!! was radical. I liked it though and I'm glad they've kept it on the menu all these years.
I'm getting pic for birthday. I raise animals for meat and the freezers are always full. Don;t know why it's taken me so long to get a smoker.
Problem is, I don't have muc pork shoulder, ribs, or brisket left.
How does a big chuck steak/roast do? Or cross cut beef shanks?
What are the "requirements" for a good meat to smoke? Cuz brisket is hugely different than pork ribs or shoulder....
Bacon is already smoked.
I'll do some short ribs cuz I still have a few, and some brisket and some pork shoulder (I have a few of each).
I'm curious about other meats. Someone mentioned on here that they smoked chuck. I'm curious as to the science of smoking and what cuts take to it the best. I figured fattier cuts wold be good, but I know people do chicken, fish, brisket, etc.
I have lots of chuck and beef shank and want to smoke them.