Food Autisms DESTROYED
ITT we SMASH and demolish autistic and dogmatic claims people make about cooking, freeing the culinary proletariat from the chains of the chef-industrial complex.
> Carbonara NEEDS to be made with Pancetta or Guanciale.
This is bullshit, regular bacon is perfectly adequate and saying that it isn't is just purist nonsense.
> Carbonara CAN'T HAVE CREAM
There's really nothing wrong with cream in carbonara, again it's just purist BS.
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America bourbon sausage and spicy garlic cheese
hehe, I'd go buy some Campbell's now for pure prop value if they didn't taste like ass. Maybe I'll buy some anyway and give it to the homeless guys.
Since Christmas is coming up I'm going to be buying my aunt, who loves cooking, a few cookbooks.
So what are your favourite cookbooks?
Who else is learning to cook here? I've cooked 10 eggs today, all quartered up and seasoned individually. So far my favourite seasoning combinations are:
Honey and cinnamon
Chipotle powder, lime juice and cilantro
chinese five spice and brown sugar
Chicken teriyaki - at the mall!
post your favorite competitive eater
mine is Kinoshita Yuka
How come she doesn't look pregnant after she's eaten all that food?
Seriously, where does it go?
>Do you like dark or white meat?
I'll have the crispy skin please.
It's not the I like white meat more than dark meat, it's just that I think there are irreconcilable differences between them, and they should remain separated. It's been proven time and time again that dark and white meat cannot coexist peacefully, and each needs their own communities, schools, and facilities. Separate, but equal.
Red pill me on diet coke. WHy do people spazz out about it. you practically get the same pleasure as soda + a caffeine boost, without any of the downside of sugar or calories. I think it is the greatest thing ever invented.
I cook on cast iron that I've seasoned myself (restored and old skillet, started with bare iron), and whenever I turn the heat way up like for searing steaks the seasoning on the bottom of the pan disappears. No matter how many times I re-season or heat/cool the pan with fresh lard it still goes away when the heat gets to be too much.
Do any of you know how to fix this?
Is there some secret to getting a more resilient seasoning?
I like my cookie soft and browny chewy. What about you, /ck/?
ITT: underappreciated food.
>Buy a jar of classico tomato sauce
>It's too tight to open
Look what I did
So what exactly are we supposed to eat in 2015 when literally everything has been shown to give you cancer?