Archived threads in /ck/ - Food & Cooking - 1063. page
Images are sometimes not shown due to bandwidth/network limitations. Refreshing the page usually helps.
![salmon_6[1].jpg](https://i.imgur.com/vNdaAfr.jpg "salmon_6[1].jpg")
I have an abundance of salmon left over in the fridge from friends. I never found plain grilled salmon too appetizing but I can see enjoying it if it was cooked in various other ways.
How does /ck/ enjoy their salmon?
I make gravlax pretty regularly. It's a delicious way to take advantage of large quantities of salmon.
>>7086194
I don't care for cooked salmon but I can eat a boatload of raw salmon, just make like a nice ponzu sauce or buy a good sweet soy and grate some lemon zest on it, mmm mmm.
Only ever raw, don't really enjoy salmon any other way.
Well well well... What do we have here.
>>7086163
Everytime I eat there it makes me go
WA LA
Hmmm what to order...
CHECK EM
BREADSTICK
What will be the next hype food like craft beer, third wave coffee or fancy burgers?
$15 hotdogs
Mead. It's not just for SCA losers anymore!
>>7086119
You can already do that at every major sporting event
So my fiance and I went over to her grandmother's house. They live in a big house and will soon be moving into her aunts house so that she can help take care of them.
Long story short she needed to declutter something fierce so gave us free reign of the kitchen stuff. Nothing really interesting caught my eye that we'd ever use but this clunky fucker here. Looks and feels like a solid cleaver even for how old it is. Handle still feels good and tight though I'm not sure how to go about replacing it since its full tang.
Anyway I'm just looking...
Comment too long. Click here to view the full text.
Other side.
Close up of the tang. Phone is shitty so quality is ass.
>>7086041
your grandparents murdered people with that thing.
Hello /ck/,
My name is Fez Fazoli, owner and CEO of Fazoli's. I invite you to my restaurant for an award winning 5 star Italian dining experience. Enjoy one of our many authentic Italian dishes. Be it the oven baked lasagna or the fettuccine alfredo we have so much to choose from. And don't forget about the unlimited breadsticks! (dine-in only)
Got a date coming up?
Take her to Fazoli's!
Got a wedding coming up?
Fazoli's also does catering!
Mention this post and get 10% off your next meal.
(PS: Don't forget to check my Fazoli's)
That was shit.
This could've been the /ck/ version of George Zimmer.
>>7086006
What the fuck did you just say about me you little bitch?
>>7086000
P weak
i am going to donate reviewbrah decent amount of money and he said i can pick a fast food product for him to review it
what should i go for?
>>7085949
Whatever will kill him the quickest
>>7085949
Fazolis
Fazolis
When's the last time you had a nice hot pillowy mound, /ck/?
I'm not even going to try
>>7085853
last time with your mom's, a couple weeks back. I sauced her pillowy mounds good.
>hey /ck/, when's the last time you ate a food that can be described in ways that can be read as a crude euphemism for sexual activity?
I had sausage for lunch yesterday.
>''american style'' mustard
what the fuck is that supposed to be?
Ask the bongs, they made it.
The most commonly used mustard in the United States, and tied with Dijon in Canada is American mustard sold as "yellow mustard" (although most prepared mustards are yellow) and commonly referred to as just "mustard". A very mild prepared mustard colored bright-yellow by turmeric, it was allegedly introduced in 1904 by George J. French as "cream salad mustard". American mustard is regularly used to top hot dogs, sandwiches, pretzels and hamburgers. It is also an ingredient of many potato salads, barbecue sauces, and salad dressings.
>>7085843
The shit you see put on hotdogs.
Food confessions anyone?
I ate an entire wedge of parmesan a couple days ago, just couldn't stop and now I need to be made feel bad.
I've also gorged myself on pic related (the green one) in the past. Dairy is just so incredibly good, it satisfies something in me that no other food can.
Post tales of gluttony, embarrassing fuck ups or anything you'd admit to a priest if god was food, or ridicule those who you think deserve it.
>>7085802
>I ate an entire wedge of parmesan a couple days ago
i do this too but i usually just break it up into smaller pieces and eat one chunk a day as a snack...usually one of those small wedges you get at food for less last me for a week....
>>7085812
I attempted to limit myself to a couple chunks as well as a sandwich stuffed with it. I did not succeed.
It was just so incredibly good compared to the cheddar I usually get, but I'll most likely use your tactic in the future.
Noone wants to admit they ate 9 cans of ravioli
What do you think of this sandwich, /ck/?
Too large.
That sandwich is giving birth right in front of us.
>>7085771
Your pic is over 3 years old.
Newfag.
soda thread
meme sodas encouraged
Tamarind Jarritos is the best soda.
>>7085826
The tamarind is meh af. Their lime is awesome
>>7085727
Had it once, wish I could find it more easily. Anyone know where I can cop this in Chicago?
Anyone ever owned a manual coffee grinder (something like pictured). Figure I might save a few bucks vs. an electric one, but dunno if they are a huge pain in the ass.
Isn't the thread you already started about this still in the catalog?
Just look into mid-range burr grinders if you're serious about coffee.
>>7085650
I haven't posted on /ck/ in months (never about coffee). But will look.
They are fine if you want to save money in exchange for having to grind a couple of minutes every time you want to brew coffee.
Personally I don't really mind since I wake up 2 hours before work anyway and like to have slower mornings rather than rush out the door.
The other consideration is how much coffee you drink. Most manual grinders are best for one or two people, electrics generally do larger batches.
Burr grinders only of course.
What are the greatest cheeses in the world?
Pic related.
>>7085517
I like me some Gouda and Cheddar (Not American """Cheddar""")
Reminder: people who don't like bleu cheese are plebeian trash
>>7085523
True. Not all bleu cheeses are equal however. I absolutely love roquefort and saint agur, but I recently tried some fourme d'ambert and didn't like it at all.
Also, some other cheeses I think should be on a "greatest cheeses" list:
- Comté
- Mozzarella di bufala
- Parmigiano reggiano
Hi /ck/
What kind of knives/what brand is best for a competent home cook? I want to stop using the shitty old blunt knives I've got and invest in something good and appropriate. Some girl at a knife store told me I should buy Brasilia but I've really got no idea. In return here's a photo of some stew I made.
>>7085413
Get something Japanese because Japanese knives are the best
t: weeaboo
>>7085413
Mora.
>Thread ended.
Crappy knives are crappy, but there's really little difference between average and best, at least when it comes to standard-shaped knives. Any decent chef knife is almost as good as the best.
Now for fancy knives... a friend got that "Santoku" below in picattached. It's a lower-middle brand, and actually the knives are quite nice... except for that one.
Normally Santoku knife has a kind of corrugated trailing edge, so that slices of vegetables don't stick to it; no large flat surface.
Well, here they went cheapo and instead of corrugated shape, they just made depressions in the surface.
I tried slicing potatoes with that one. I was seriously afraid about my fingers and had to rest my whole weight on the half of the potato that stuck to the knife. The depressions act as suction cups, and damn strong at that.
Ok /ck/ I am on the hunt for the greatest biscuits and gravy recipe that has ever existed. I've tasted some bad ass B & G but I've never found a recipe or been able to craft one that met my high standards. Hit me hard /ck/
See, I was thinking I'd do a roux with some pep and salt, stewed onions and some mork. What does /ck/ think?
bumping for biskets
Bumping for souxsage
