Archived threads in /ck/ - Food & Cooking - 1090. page
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It's my sister's birthday soon, I can never find good presents for her. She likes to cook cupcakes, slices, and she decorates them with little icing flowers and shit. She's especially proud of her red velvet and salted caramel cupcakes.
Any idea what kind of present someone like that would like? I checked out ebay but I can't find anything that isn't either a gimmick or super cheap.
Ideas are very appreciated!
>>7066586
Bring Ja/ck/ in to sample her cupcakes
>>7066586
Get her an easy bake oven for laughs and giggles.
your sister needs to get dicked
this is not joke. we are looking at a catlady situation here.
![99CentsA[1].jpg](https://i.imgur.com/PW1QLti.jpg "99CentsA[1].jpg")
>There are people who don't buy 50%+ of their groceries from the 99 cent store
What is your justification?
They sell almost everything the major stores do but for less.
>>7066509
Except now they charge more than 99 cents for a lot of the products they sell.
Fucking dishonest pricks.
>>7066509
>not buying your groceries at Aldi
And the poor quality shows.
These stores are so widespread they have products packaged in oddly small sizes in order to make a profit at 99 cents. Its not always a good deal.
i literally can't stop eating KFC's pot pies
how can i make my own so I can stop being a good goy for KFC?
put veloute/chicken/vegetables in a pie crust and bake it
Gonna switch from McDonalds to Kfc when it comes to town.
Im hyped
>>7066444
>tfw only have a burger King and Arby's in town
enjoy that shit for me senpai
![latest[2].jpg](https://i.imgur.com/JADZGyq.jpg "latest[2].jpg")
>I didn't go to culinary school, I went to food
what did he mean by this?
He did go to culinary school
>>7066274
Why don't you give the exact quote and attributation?
>>7066280
in france, at that.
guy is a real chef. he's just panders to what americans like.
ITT: That one ingredient everyone seems to love but you hate
>>7066219
Cilantro
Is it supposed to taste like soap?
I avoid these because
https://en.wikipedia.org/wiki/Pine_nut#Taste_disturbances
Sucks when it happens. Not worth the risk.
>>7066228
Power through it. Once you learn to expect the soapiness you can appreciate the other things it brings.
![c4753f2c59dfca1b9214ee760a29a6a9[1].jpg](https://i.imgur.com/7Kmkufe.jpg "c4753f2c59dfca1b9214ee760a29a6a9[1].jpg")
HOW THE FUCK do you cut cookie dough so they actually turn out like how the fucking cutter looks after baking?
Bake huge cookie THEN use the cookie cutter
>>7066213
The secret isn't in the way you cut them but in the dough.
>>7066221
hehe
So what's the deal with this guy? i heard that he lost a competition or something?
>>7066196
Lol he looks like a sweaty meatball
>>7066196
UK:
Marco Pierre White
Gordon Ramsay
Jamie Olivier
USA:
Ja/ck/
Simply Sara
that fat hipster with the Vice cooking show
Seriously, get your shit together America!
>>7066200
I shouldn't have laughed as hard as I did.
SCHNITZEL/BREADED STEAK THREAD
I made a traditional styled cordon bleu a while ago using chicken breast, San Daniele prosciutto, and challerhocker (which actually is totally excellent melted in this fashion) but I found the time spent preparing it was too much. I tried a schnitzel von cordon bleu instead where you pound the pork cutlets and fold in cheese and ham and then you bread (no toothpicks). the folding method was easier to work with, breaded nicely and shallow fried in my cast iron for six minutes came out crispy, cooked, and very easy to cut and manipulate on...
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looks like a hot pocket
>>7066170
Pounded flat and folded because I'm awful at butterflying meat.
I think that's the authentic way to do it anyway for cordon bleu.
>>7066175
kinda does you're right. except less bread, more meat!
ITT: most overrated chef
![TVP0[1].jpg](https://i.imgur.com/kdRbUxb.jpg "TVP0[1].jpg")
>>7066128
Only true answer
>>7066128
>Came from nothing
>Trained under Marco Pierre White
>Trained under Albert Roux
>Moved to France to learn from Guy Savoy and Joel Roubuchon
>Opened his own restaurant and achieved 3 michelin by age 35
>Went on to achieve a total of 16 michelin stars whilst still retaining 3 at Royal Hospital Road
>Overrated...
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>>7066164
i'd say he helped popularize cajun and creole food. it's become a global thing thanks to help.
Does /ck/ like Nandos?
>>7065976
Sometimes mate, only when Im feeling fucking cheeky as fuck though.
nothing to write home about
I didn't
>>7065976
never had
We should have a thread about satay, or food on sticks in general. Because it's fucking great.
Post recipes, tell stories, mourn the loss of satay street, whatever.
>>7065916
mfw
God I went to a malaysian food festival at my uni a few years ago, so good, dem SEA know how to make food
This is how I make peanut sauce, makes a small bowlful and it's piss easy. Don't just treat it as a dip for meat, try making fried rice, noodles, or stir fried vegetables with it.
250g smashed peanuts
1 diced red onion
2 garlic cloves
2 tbsp cane sugar
2 minced chillies
4 tbsp coconut cream
Those last three are to taste really, but the amounts are an average guess.
Fry everything in oil for 5 - 10 mins.
Add a splash of soy sauce and enough water to cover.
Simmer for 10 - 15 mins until thick.
>>7065929
Street vendors selling satay sticks is the number one thing I miss about Malaysia.
![SAndB-Golden-Curry-Sauce-Mix-Mild-074880030037[1].jpg](https://i.imgur.com/GeNeBkP.jpg "SAndB-Golden-Curry-Sauce-Mix-Mild-074880030037[1].jpg")
hey /ck/, gonna try to make some curry rice for the first time this weekend.
just classic with some beef, onions, carrots, and potatoes.
what's the best mix i could use/find easily at most supermarkets? im just looking to make something simple and tasty.
i see golden curry around a lot. how's that?
you guys ever add in any extra ingredients? a friend told me that some kinds of jam/ketchup can be good.
i appreciate it.
bumping curry thread
>jam/ketchup can be good
Golden curry works just fine, and your veggies sound like a good mix too.
I usually just make it with some tonkatsu or okra aside from what you mentioned.
whats on your feet co/cks?
for the chefs & line cooks doing long hours, whats your preferred shoe for the kitchen?
pic related: they're cheap, last long & pretty comfy
Rubber birkenstocks with that cork bottom inside that conforms to your foot after wearing them for a while and some nice insoles. I work in pastry so I often build up a flour/sugar crust on them and it's nice to be able to pop out the insoles and scrub them in the sink.
I never use any shoes when I'm indoors.
Thought that was common.
>>7065851
ANyone else love these things you get at chinese places? beefs on the stick? fuggin nice. beef just melts.
when I was a kid I used to pretend I was homeless and that meat came from rats I cooked over a garbage can fire
>>7065850
beef is a solid, it cannot melt
>>7065864
uheueheuheueheuh
Has anyone made shiozuke before? Seems simple enough, I just don't know how I'm gonna press the stuff. I've got a crock and a bowl that seems to fit decently over the top of it almost to the bottom. Does that seem like it'd work?
I have no idea what that is, and I've been to Japan
How does that make you feel, weeb?
>>7065758
You've been to Japan and you still don't know what pickles are?
>>7065758
Not good I guess. It seems like it's just layering cabbage and salt and pressing it down with weight. I just want my folded pickles.
