Archived threads in /ck/ - Food & Cooking - 1026. page
Images are sometimes not shown due to bandwidth/network limitations. Refreshing the page usually helps.
>meat is for cold blooded assassins and wild cats
>vegetables are for skinny hippy vegans and weird people
>chicken is for niggers
>fish is for chinks, literal autists and weird people
>fast food is for lazy fatasses who can't walk
>bacon is for redditors
>bread is for pigeons
>cheese smells disgusting
>anything sweet is for children
>anything asian is for weeaboos
>anything from the other americas is for beanies
>anything from europe is for frechmen or britbongs
>anything from australia is le meme
What are we even SUPPOSED to eat? Eggs, milk and water forever?
a moderate amount of any above you autistic fuck. You don't eat just 1 thing from said above, and if you do then there's your issue.
>tfw you'll never be a cold blooded assassin no matter how much meat you eat
>>7115559
beer, duh
So I've finally decided to stop being such a pansy and come to grips with using more chilli and spice.
Any tips on how to learn to eat spicier foods? Is there any point?
Maybe sharing any meals using spice/chilli/hot sauces would be a good starting point.
I guess if you want to move up in heat levels it's like any sort of training: Practice makes perfect.
>Up the level of spice every time you make something
>Mix some hot sauce into some ketchup and as you get comfy put less ketchup
>Pour a little drop or two of hot sauce or chilli flakes into various dishes like omelettes or pasta
In short, you're going to have to deal with a burning mouth eventually but no pain, no gain.
Don't bother with insanely...
Comment too long. Click here to view the full text.
>real tough guy eat da spicy food zug zug
Is there any hot sauce that is tasty but doesn't have a huge vinegar taste with it? I've tried Tabasco, Tapatio and Cholula and they weren't really anything special. Also had Sriracha but that just tasted like ketchup to me. I heard Franks Red Hot is good but it would taste like buffalo wing sauce.
Anybody with experience in hot sauces care to chime in?
What's a good alternative to Starbucks?
Literally any other coffee shop.
Like what do you expect us to say?
>>7115490
I once drank turpentine and quickly realized it was much better than the best coffee Starbucks had to offer.
Folgers.
I'm off out get some booze, what can I pick up for you guys?
Just a soda for me thanks.
>>7115449
I'll have some ""craft"" """""beer""""" and a few bottles of """"""""""""IPA"""""""""""""
>>7115449
>picking up some booze for you guys....
fucking rumpleminze so I dont have any feeling on my face after that 3rd pepperminty shot
I just wish they wouldn't ruin everything with feta cheese.
Feta is what makes it, bruh
>>7115345
greek food is pretty GOAT...just wish it wasnt $9 for a med/greek salad w/grilled chix kabob....
quick /ck/ I need a super pretentious pie to bring to a family gathering tomorrow. Money is no object but they're all fucking rednecks so they need to be able to pronounce it and it needs to be actual food no gold or any faggot metals please.
Thanks in advance.
Tarte au chocolat maybe? They might be scared by the French...
Caramel pecan apple pie topped with rosettes of whipped cream and cinnamon.
>>7115316
If only there was some way to translate it into English
I made a beef wellington for thanksgiving. The crust kept falling apart. I used the chive crepes i made and then the pie crust on the outside. I used egg whites to hold it all together then egg yellow for the top, but when I took a slice, the crust fell apart on me. Any way I can prevent this?
>chive crepes
>pie crust
Why not use puff pastry like you are supposed to? Tenderloin wrapped in pie crust probably isn't going to slice well no matter what you do.
>>7115311
>pie crust
I think you're being a little over-ambitious given that choice of words.
>>7115320
Well my recipe called for chive crepes because that absorbs the moisture and doesn't make the crust soggy
What's your opinoin on Momofuku's owner, Christina Tosi?
I just watched this video and I just know she is a huuuuuuge cunt. Like, insuferable... Like a pretentious, hipster hitler.
Anyone else? Or is it just me cause she is making boatloads of cash doing what I like to do while I sit here procastinating and shittposting on /ck/?
No idea who or what you';re talking about
She most likely is a humongous cunt though. Most women are
>>7115281
being a prentious cunt is why she's a sucessful operator, by David "the Chinese Jew" Chang is the one making bank here. i would estimate Tosi pulls in a low six figure salary from milk bar and probably another 100large from her book deals and MasterChef and shit
but yes, if you would like to be good at something and successful it requires that you put some work into it and have standards, you cretin
>gets paid shitloads of money for selling allrecipes.com tier desserts for a high price
When you're eating Asian food with Asians, why do you assume that they know everything about the food? You know there are different cuisines in Asia?
>>7115216
>eating Asian food with Asians
Fuck that. How do I know they aren't going to karate me?
Most people on this board legitimately can't tell the difference between a Korean and a Filipino, let alone knowing food that isn't Maruchan instant ramen.
It's unlikely you'll find many people here who know Asians IRL, other than their inflatable anime pillow waifus
>>7115224
This. I couldn't be seen in public together with one of them chinese, it's bad enough they eat those disgusting rice burritos with raw fish and throw shurikens at peoples eyes.
i'm putting like zero effort into this.
does my food look ok?
the stuffed scallop thing in its shell was basically store bought. i just baked it.
i made pesto also, and sorry it's so dark, i let it sit a while b4 mixing w/ the pasta. (like half an hour i think) i think maybe blanching the leaves and shocking them in cold water would set the color but ideally pesto should be all raw ingredients right?
i don't own a blender but mortar and pestle is better also (protip: u can't break down the stems in a mortar, so just use the leaves, lol)
and...
Comment too long. Click here to view the full text.
>>7115167
your post gave me a stroke, ass eater
>>7115167
Looks like afterbirth mixed with sewage.
>>7115167
>implying this isn't an old as fuck picture
Not that you will be able to deliver, but time stamp it faggot.
Better than actual Thanksgiving dinner, as we all know.
I cobbled together one this morning from turkey, Swiss, Kewpie mayo, and potato chips.
Aaaand one with just turkey and mayo of course.
>mayo that comes in a tube
>>7115063
Yeah, so much worse than mayo that comes in a plastic bottle, right?
Anyone else watching Black Friday deals to fill holes in their kitchen arsenal?
I just ordered a pressure cooker off of Amazon. Can't wait to try this thing out. Think I'm going to start with a beef stew.
So, ITT: What kitchen tools are you trying to obtain throughout the holiday season, and what badass pressure cooker recipes can you share with me?
I can't find shit, everything's price gouged as fuck.
The Tri-Ply pan I wanted went from $78 on Amazon to $110 in the past couple of days.
Can't find it anywhere else cheaper.
>>7115405
Which pan?
>>7115411
The All-Clad 10 incher
![[Doremi].Hyouge.Mono.24.[7DD665B5].mkv_snapshot_14.12_[2015.05.05_16.52.57].jpg](https://i.imgur.com/b3bzi0B.jpg "[Doremi].Hyouge.Mono.24.[7DD665B5].mkv_snapshot_14.12_[2015.05.05_16.52.57].jpg")
>I don't eat any sweets
sometimes people just don't like things. weird right?
>>7115061
NO! Anyone who dislikes what I like are pretentious. Anyone who like what I dislike are childish.
>
>
What do you think of my soup, /ck/?
The macaroni looks sad.
Maybe fry it a bit?
looks tasty
what's in it?
Looks like italian wedding soup. Looks hearty and tasty.
Alright, motherfuckers. Let's settle this once and for all. Which is the best citrus? Come on, let's fucking do this. There's too many of them, and we need to choose the king. And fuck oranges, we don't need any of that.
>and we need to choose the king
No we don't.
Lemon.
>>7114922
Oranges
