after seeing some anon on /ck/ say it was good, and being there anyways to get a birthday cake for my mother. I had two slices of whole foods' pepperoni pizza for lunch.
it was like a slightly better sbarro. yet entirely way too greasy and the crust had way too many thin spots.
ITT: things you do because your grandparents did it.
Whenever we had leftover pasta sitting in the fridge, my grandma would throw it in a pan with a bit of olive oil and pan fry it. It was fucking amazing every time and I still do it.
When I get down to the bottom of a bag of chips i always get the scissors and cut off all the excess bag, leaving only the bottom few inches so that the crumbs and smaller pieces are easier to get at. I do it because my dad always did it
It's going to be a good night, /ck/.
Got invited to my first dinner party as an adult. What's the best brand of baguette to bring? I can pop by trader joes or Kroger on the way.
that's not really true. I've watched get-togethers and meals at restaurants where everyone is so eager to go for the bread while waiting for the food and then using it to eat the soup instead of a spoon that it runs out really quickly and they have to track down the caterer or waitress to bring out some more, often at extra expense.
Worst case, the host has a little left over to make breadcrumbs out of the next day, and you would certainly be remembered for that.
>no one's cooking
I'm making pizza.
Here are my ingredients. This is a live cook-a-long, so bear with me.
/ck/ generally gets really shitty in the evening when all the wageslave Americans get off work and start shit posting while Stouffers brand lasagna is in the oven. Try browsing in the morning for more intelligent conversation and actual cooking threads.
>have perfectly good pasta and sauce
>mix it together
>place in an oven
>wait until it is completely devoid of moisture, flavor, and texture
>serve it to people you claim to care about
can someone explain this insanity to me?
Shit is pants on head retarded.
It's like taking any good dish, imursion blending it and throwing it in a pyrex at 350 for an hour.
Hey bakers...stick with cookies and cakes and leave the real cooking to real cooks you sprinkle loving fucks.
Wtf is wrong with straight black coffee, everyone has to add crap to it, just enjoy it for what it is
Do you find a meal more enjoyable when you have a friend to share it with?
>Trying to eat my sandwich
>Faggot friend drones on about some stupid shit
>Have to stare and nod at him while eating my sandwich
>Then he asks me a question
>A FUCKING question while I'm chewing my food
Seriously keep that shit YES or NO. All you can do is shake your head when your mouth is full. Anyways,
>Awkward silence while I finish chewing my food
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Thinking about going vegetarian for 6 months, longer if I like it.
For the vegetarians on this board:
What should I expect?
What are your favorite dishes?
Do you sometimes struggle wanting meat?
Do you have any recommendations for staying on track?
Why does this need a thread? Just go eat vegetarian only food for a month and if you like it good for you, I guess. Unless you're only doing it for attention, in which case fuck off.
What the fuck is this thing?
Whats in the pot /ck?
What are the best frozen foods that are
a) relatively healthy
b) not drowning in sodium
d) easy to make
frozen versions of whole foods (meats, vegetables, fruits) fall under all 4 of those categories
poverty diet includes bulk rice/beans, dump some frozen vegetables in it. defrost and cook the meat separately. frozen fruits can easily be thrown into yogurt or milk which are both pretty cheap
frozen prepared meals are kind of always gonna be gross unhealthy or comparatively expensive so thats probably the best answer you'll get
How would one go about expanding knowledge of cooking?
Having a prep year for a masters course so I've got quite a bit of spare time and want to get better at cooking in general. I already enjoy cooking and cook everything from scratch where possible (from /fit/ so food is a huge part of my life), but how do I get to the next level?
Had a look at amateur cooking courses but most are either a single day thing or a full blown college course. Any ideas /ck/?
Pic not really related, my favorite meal, pig wrapped in more pig.
>how would one go about expanding knowledge of cooking
Also start threads on /ck/ about how you're cooking something in an obviously wrong manner. The drunk pros will come out of the woodwork to tell you how they would do.
>from /fit/ so food is a huge part of my life
Pick foods you like to eat, look up the recipe, and cook them. Fuck it up the first time. Make it again and fuck it up less. Eventually get it right.
Learn your basics: measurements, knife technique, cooking methods.
I have some beef short ribs I need to cook up. I haven't cooked these in years. Last time I made them I did a rub, oven, finish them out on the grill with a baste --slow and low. I'm using an old Julia Child ( rub and sauce) recipe but it doesn't mention temperature degree or times for the meat, (it's oven to grill), or thickness of meat. The ribs I currently have are quite thick, thicker than what I am used to and very marbled....about 1 3/4" and up. Do I need to trim some of this middle fat or just let it melt away in the oven and/or grill?....I have...
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Another pic for reference. This one is about 2" thick. ....They will be marinating in a dry rub until
Tomorrow when I cook em'
So I have time. Thanks again
You shouldn't worry about overcooking them, they have so much fat and connective tissue they'll be moist and tender. I'd say put a spice rub on them overnight, then braise in a low oven with some aromatics and flavorful liquid for a few hours. Once they're done, make some kind of glaze for them and either grill or broil them with the glaze.
You could also just use a spice rub and then smoke them.
Low and slow in the oven and then to the grill to mark them sounds like a good plan.
As >>7159685 suggested, braising them would be a good way to ensure the fat and connective tissue breaks down.
It's 2015, why are you still drinking regular coffee? Why haven't you upgraded to superior bulletproof coffee?