Archived threads in /ck/ - Food & Cooking - 1002. page
Images are sometimes not shown due to bandwidth/network limitations. Refreshing the page usually helps.
r8 my dinner, ck.
(courtesy of wagekek's taxes)
You better have some grape or cherry Hici in that cup - unless you go to one of those poor Wendy's without the Platinum God Machines. Also where the fuck is your frosting? How are you gonna eat those salty ass fries without something sweet?
NIGGAAAA!?
>>7133256
Who the FUCK forgets the frosty!
I want a greasy burger bad man
gonna get that Monterey Melt sometime this week
Moonman Moonman, black lives matter.
they aren't that gud
i haven't had one in so long. do they still throw them at mardi gras?
Today, I'm going to teach you guys how to make shrimp etouffee. We'll be using a recipe from Paula Deen, available at
http://www.foodnetwork.com/recipes/paula-deen/shrimp-etouffee-recipe.html
For those of you outside the US, reference this picture. Sorry that it's a little small.
Please ignore my dirty stove top.
wo quick changes: I substituted gluten-free all purpose flour for normal flour and doubled the recipe.
First, lay out all your ingredients. Prepare all the vegetables as listed, chopping your yellow onion, green pepper, and celery. Mince the garlic or use preminced from a jar. 1 tbsp of chopped garlic from a jar is equal to one clove. Mince your parsley (i used a blender for this because I'm lazy) and mince your green onions.
Peel your shrimp, if needed. I used large shrimp. Save the shells and put them in a bag in the freezer if you'd like to make delicious seafood stock.
Now let's actually start cooking. Grab a stockpot and heat it on low. Add the oil and flour, then whisk together. It should be sort of paste like. Whisk this CONSTANTLY over LOW heat for 15-20 minutes until it turns a caramel brown color and makes a noticeable smell.
Apology for my English
Thinking on quitting soda cuz I got fat cheecks and neck, I drink a 600 ml Diet Coca Cola bottle from monday to saturday (lunch time)
Water isn't enough for me (at lunch time), what healthy drink do you recommend?
diet coke
turpentine
>>7133189
I was the same as you anon I drank alot of soda switched to diet then tried to curb how much diet soda, and no matter how hard I tried I had to have a soda for lunch.
This is what helped me I started drinking fruit juice anything that is in season I juiced it along with some carrots celery and beets if I really needed that soda fix I would carbonate it. After a year I can drink water for lunch and I drink soda once a month when I eat MC donalds.
Hope this helps friendo
Ask a Mellow Mushroom employee anything.
Why is it so expensive?
Why does your logo look like it should be from a 70s headshop?
>>7133198
Why would someone shoot a man before throwing him out of a plane?
>>7133206
Premiums. Somewhat upscale decor + higher-quality ingredients and products = a bit more the customer will have to pay. I don't like the prices much either but the product is quality so I don't mind paying a little extra every now and again.
>>7133224
Part of the chain's aesthetic. It was started in 1974 by some Georgia Tech students after all.
Why do Americans eat Koolickles?
>yuropoors don't have mountaindewickles
I think its just a troll to try and make people eat something gross
I...I'm tempted to try one
A Five Guys just opened in my town. I never had it so I decided to give it a try.
Why does this place get so much praise? I was expecting something special for the $12 I spent, but the fries were limp & soggy, and while the burger was acceptable at best, it really wasn't worth the money.
Is this why they have positive magazine reviews plastered across the walls, to make you think it's a good restaurant?
Also, I've never heard or thought of mushrooms being a burger topping. Is that some kind of regional thing in the company's home base?
Sounds like your particular franchise sucks, all the ones here around central Florida are godly
Mushrooms on burgers is an extremely common thing.
5 guys is the best burger you can get short of making it at home.
>been starting to cook for myself for the week lately
>made a few simple dishes and taken pics
>sharing them to a group chat of just my family
>they're all impressed
>tell my parents I'll cook them chicken parmigiana tomorrow night
>been watching some youtube vids of people making it
I think I've got it down, /ck/. I just need a decent marinara sauce to go...
Comment too long. Click here to view the full text.
>>7133106
>marinara sauce
>noodles
Arguably the oldest and most destructive food meme. A good, thick sauce will slide right off the spaghetti.
Serve it with pasta instead, and make the marinara sauce by hand from a high-rated recipe if you have the time. Be wary that unless your family is full of hard-asses and culinary masterminds, they're probably e-jerking you off - or maybe they're just plebs.
Really knock their fucking socks off, senpai.
>>7133106
>marinara sauce
I'd suggest not to. Keep the sauce simple and don't forget the ham. If there's no ham it's not a parma, and it should be served with a salad. Then your parents will know that you're looking after yourself and eating relatively healthy.
Make 'em proud, anon.
>>7133130
Okay I'll cook pasta, no problem. I've watched a load of vids on youtube, but there's a lot of plebs who can't cook for shit on there.
> Be wary that unless your family is full of hard-asses and culinary masterminds, they're probably e-jerking you off - or maybe they're just plebs.
Nah, my mother can cook some decent food. We're all about healthy eating too.
>>7133131
Yeah, definitely...
Comment too long. Click here to view the full text.
I just swallowed some tea leaves, will I die?
>>7133081
It will be extremely painful.
>>7133088
Statistics show that 100% of people who drink tea die.
Sorry OP, you're fucked.
>>7133081
Pussy.
Used to smoke bagged tea mixed with dried orange peels in jail.
What's the best knife you can buy in the $100-$125 dollar range, also German, Swedish, American , or Japanese knives??
Also General knife thread
>>7133042
That all depends, what do you want the knife to do?
>>7133046
Vegetables, meats , fruits, desserts , just like an all around good chefs knife.
>>7133056
For lighter stuff like that (provided it's boneless meat), a Japanese style blade is probably what you're looking at. There are some pretty cheap options that get the job done. You're probably looking at something in this sort of ballpark. http://www.amazon.com/gp/product/B0000Y7KNQ/ref=s9_nps_hd_bw_g79_i2?pf_rd_m=ATVPDKIKX0DER&pf_rd_s=merchandised-search-2&pf_rd_r=0DA3CQNR48QNTV29AQVE&pf_rd_t=101&pf_rd_p=77b9e727-3844-3e7b-b75e-2a06ec7f4c9a%2F76a85171-a360-316d-8f92-5440aa691bd8&pf_rd_i=13033531
Anyone else on here competitive eat? If so how do you do it? Im trying to get on this guys level
https://www.youtube.com/watch?v=YwoV9dqLW8E
>>7133031
this dude gives him a run for his money
https://www.youtube.com/watch?v=sORW9K1QJCI
>>7133031
lol
Itt fat fucks
I work a 4 star luxury restaurant, a 115 year old Victorian mansion used for weddings, fancy business party's and fine dining. I started off as a dishwasher and moved to prep and now work in pantry, I have a Mercer renaissance 8 inch chef knife, a microplane, a wetstone, and non skip shoes, that being said I would really appreciate some advice on the following things that I need:
>> #1 black long sleeve chef coat with pocket for therm And marker (best brand, durability etc)
>> #2 chef knife and other...
Comment too long. Click here to view the full text.
Mercers are shit, Japanese steel is where its at
Where do you work
Dickies 4 coat
Gonna cook up some pork shoulder steaks in the oven. Gonna shake and bake em with some spices. Anyone recommend a cooking time?
>>7132947
until theyre done
its entirely subjective, i dont know how thick your steaks are, what temp you're cooking at or how good your oven is
>>7133023
Well I'm going for 20 at 425. They're about half an inch and the oven is alright I guess.
>>7133039
you might as well just sautee them in some oil/butter at that thickness, pork tends to dry out like shit if you get it wrong and cook it too much
if you have a meat thermometer you wanna shoot for 160f/70c internal temp for medium, if not just go by feeling, nobody dies from eating undercooked pork anyway
How did she become so famous in the culinary world?
Can you stop posting her? This is like your 5th post this week. Your obsession is creeping me out.
>>7132760
I'm not that guy I'm just curious
>>7132737
Because liking David Chang is fashionable nowadays.
Therefore liking his employees is too.
>Marco Pierre White on Gordon Ramsey: "I will never speak to him again. I gave him his first break in the business and I believe strongly in being loyal to people who have helped you."
What happened between them?
>>7132723
Marco physically abused him
What the fuck does he expect?
>>7132723
Let's just say involved a Knorr stockpots after a very frustrating service....
>>7132723
Gordon went on to outstanding success, not only in the restaurant business, but as a media personality. Marco is jealous.
