Archived threads in /ck/ - Food & Cooking - 131. page
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Subway favorites thread
I'd recommend topping anything you choose with an inverted Australian rubbish bin. It's on the secret menu.
>>7784026
Nah fuck that. I would never go to a restaurant to get and sandwich. It's so easy to make on your own plus it's cheaper that way.
clark you're a fucking cuck
How do you feel about meat that was grown in a lab?
>>7784001
seems like a decent idea, in concept anyway.
Alas, I don't think it will be successful due to its extremely high cost. Of course the price will come down as production expands, but I doubt it will ever be cheap enough to compete with cheap meat.
Also, I think it's going to suck because the goal will surely be to maximize revenue. I doubt that flavor will ever be anything more than a minor concern. That's already an extant problem with our current factory-farmed meat and poultry so I don't...
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>>7784010
The price was 250k when they first made one, its down to $11.30 for a burger now.
Shouldn't be too long before it's cheaper than real beef.
>>7784025
If there's no more need to farm livestock, wouldn't they pretty much go instinct in the far future?
I wonder how vegans feel about this.
hi /ck/, what do you think of my pizza?
crumb shot ;-)
(NSFW)
>>7783956
I really can't form an opinion on food from a picture.
Generally speaking food is judged by it's taste.
Perhaps you could try and explain that rather than being superficial?
>>7783963
it tastes good
Am I experiencing a glitch in the matrix?
Have there not been four basic taste groups?
Since when is 'Umami' a basic taste?
>classic image.jpg
>>7783928
>Since when is 'Umami' a basic taste?
Since forever. We just called it "Savory" in the western world instead.
Name changed to Umami because that's the term the Japs used when they documented proof of it's existence. They did the research so they get to name it.
>Since when is 'Umami' a basic taste?
Around the time the term was adapted to english, which was fairly recently.
Only within the last 30 years.
I just got this produce from a farm box. Any suggestions on what to do with this stuff?
>>7783762
I've got red potatoes in this bag
And beets (I think) in this bag
>>7783762
I cooked up some of the squash and yellow zucchini with butter, onion, garlic, bacon, and salt and pepper last night and it was delicious.
Sup cu/ck/olds. Pathetic NEET here, trying to learn how to cook for myself.
Forgive my for any mistakes that seem entry level to more seasoned coo/ck/s.
One of the basic dishes I'd like to master is the burger.
Not any old burger, mind you, but the classic smashed, crusty, greasy spoon gruel burger you can find all over here in Flyoverland.
My first attempt, while less than stellar, was still edible. I'd like to see if you can help me work out the kinks with it.
>formed the beef into balls, approximately halfway between...
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>>7783676
Seems easy to fix.
>>smoke
Turn your heat down.
>>salty
Use less salt next time
>>contamination
If you touch raw beef then wash your hands before you touch anything else. Pretty simple.
When I make burgers I form the patties and put them on pieces of wax paper. Then I wash my hands. At that point I never need to touch the raw beef again because I can use the wax paper to move the patty...
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>>7783702
Points 2&3 seem simple enough, and I will take note.
In regards to #1, the only reason I had the heat so high was because this style of burger is known for a hard browned crust on the outside with a juicy interior.
Can I pull this off at lower heat?
Dont pish when forming the balls, it will become a meat brick, form it hard enough for it not to fall apart.
Also dont smash the burgers or press them down, you're supposed to let the juices stay inside the patty.
Rate this pancake. It's my first time cooking one.
>>7783592
The resemblance is uncanny
its ok but you can do better, the looks are also important
also, are you eating it by itself or are u adding some jam or w/e?
Looks like my bung piece
I'm making some for dinner but I need to make it heartier/more filling. I was thinking of adding beef to the soup but I'm not sure how. What kind of proteins would you serve with the soup and how would you prepare them?
>how to ruin french onion soup
If you need to eat meat then make something on the side. Maybe a salad, a baguette, some pate, and a cheese.
>>7783566
That 'go 'za looks delish
>>7783571
I'd so something like that if I was having, like, a party or something but I'm trying to feed three carnivorous boys with gigantic appetites.
Does /ck/ like the midwestern staple food, made rights?
looks flyover and i'm from a flyover state
That picture is in the dictionary next to "Bland"
>>7783420
>tfw live in central IL and all of the old maid-rites have closed down
I love me some loose meat. Literally the only decent thing to ever come out of Iowa.
Chefs of /ck/. So I'm currently a cook at I hope and plan to attend culinary school in the fall. I worked for a year at a fine dinning restaurant on garde and I was wondering if working high volume restaurants like I hope gives me an edge over other students coming out of culinary school. Pic related I hops kitchen layout
>>7783406
I hop lol
God damn, imagine the awesome meals you could make in that sweet kitchen. Hash browns errrday
>>7783417
I get out of hand sometimes lol. I do have a new found love of flat tops after working here tho
So I was just given a pork shoulder. I have no fucking clue what to do with it. Any suggestions or ideas?
I don't have access to a slow cooker or dutch oven, which seem to be the usual tools for this. I do have a roasting pan though, and a large basic pot.
>>7783242
grind it up and make sausage
smoke it
braise it (you don't need a dutch oven, a large basic pot will work)
cut it into slices, cure it, and make tasso (cajun ham)
I was thinking about buying pork shoulder this week but I haven't spent the time looking for a recipe.
I was thinking about using my crock pot. Unfortunately it doesn't have any kind of latch on the handles. You just put the top on and leave. I was t sure if this would be sufficient for making a roast.
>>7783258
I've never seen a crock pot with a latch on the handles. Why do you think that matters?
>>just put the top on and leave
Yeah, it's a crock pot. What did you expect?
>>making a roast
A crock pot does braises (low, slow cooking in a moist environment), not roasts (high heat, dry environment).
Fuck pickles.
Wrong pic
>>7783263
Pickled cauliflower is godlike, are you a child?
We are having a dip competition at work tomorrow and I have not been able to find anything inspiring online so far.
Do you guys have any favorite dip recipes that are delicious and interesting? Or even just any ideas or concepts for a "best dip" would be welcome.
>>7783161
crab dip
get quality non shit crab
heaps of good recipes you can look for, make sure there is some chunky bits in the dip (doesnt have to be the crab)
everyone will blow you
>>7783206
Do not encourage bringing seafood to work
>>7783161
People at your job are likely easily impressed and love simple shit.
So make a "pasta" dip. Layers of marinara sauce, ricotta/egg mix, sausage crumbles or diced pepperoni, more sauce, mozzarella, etc. You really can't fuck it up.
Buy pasta chips to go with them. At my grocery, the pasta chips are over in the deli/specialty cheese and olive section. Not the regular chip aisle.
Slummin
>>7782979
It could be worse. You could have blanc.
Red wine is good with meat sauce
>>7782979
is that a tec-9?
So... what people are eating canned beans in tomato with? Googled a bit and found out it tastes good with eggs and avocados? What else?
sausage my man
>>7782939
Toast is nice
>>7782978
Says you.
