Archived threads in /ck/ - Food & Cooking - 193. page
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How do you feel about people wearing hats while dining?
https://youtu.be/Xv3SeUdRBZM?t=1m9s
It's absolutely rude, but I see people do it all the time. We have a generation that's in their 20's now that won't have the traditions and mannerisms that their parents had, though, and it's to be expected that there'll be arbitrary things like not wearing hats indoors or while eating, that'll fade into obscurity.
I'm fully ingrained in golf culture, so I wear a flatbill hat everywhere I go.
I think it's dumb to wear a hat inside in general
For me it's pretty much eggs in general, but scrambled seemed like they might be easier. Not as smelly as boiled or deviled eggs. No dice. The taste and the texture just do not work for me for whatever reason. I could barley get a bite down without gagging.
We already have one picky eater thread up, and the OP of that thread complained about eggs as well. Keep your picky eater cancer contained.
If your boiled eggs are smelly then you've overcooked them.
>>7722345
I'm not a picky eater, it's just eggs. Which is why I'm kind of peeved with myself. I try new stuff all the time, and I love a wide variety of foods, but I just can't get myself to like eggs.
>>7722355
Apparently my entire family has never once cooked boiled eggs right. Every time my mom made deviled eggs I'd have to stay on the other side of the house for hours because of the smell.
Any of you co/ck/s ever work at panda express?
I've got an interview coming up for cook at panda. I used to cook for another chinese place,but, the owners had to close down due to thier bad health and age.
Just wondering how different the recipes are so I can practice and be well adjusted when I start. Any tips will be appreciated.
>>7722315
putting frozen shit in the fryer for $8/hr seems really intense cooking
From what ive seen all the meats are frozen and you just fry it in a wok and add some corn syrup sauce that comes in a plastic bag
Panda supervisor here. A lot of the fried foods (Sweetfire Chicken, Beijing Beef and Honey Walnut Shrimp) are frozen and use a premade sauce. Sauteed items use raw meats and sauce made in house. If you have experience cooking with woks, you should be fine. Also, brush up on your vegetable cutting. Everything has to be a precise measurement.
I mean, could you just like drink a few spoonfuls of oats with some water and just get it over with? Would it have the same benefits?
You mean without cooking it?
It would be extremely bland (for you)
>eating horse feed
>the current year
Go to bed, Mr. Ed.
>>7722278
Yeah but I don't like them even when they're cooked. I was wondering if you could just ingest a few helpings by choking it down with water and would it still be good for you.
Ever have Montreal-style smoked meat?
I tried some for the first time today at a place in New Hampshire. Good stuff, sort of like pastrami but with less marbling and a different spice mix - I tasted coriander, garlic, black pepper, and cumin. And way saltier.
Hopefully I have a reason to go to Montreal itself someday. I'd love to try Schwartz's.
Schwartz's is for tourists
>>7722376
so where would you go then?
>>7722220
Why did you post Jesse Slaughter's vagina as pic related?
Hey, I'm a vegetarian and also poor. I grew up with all sorts of cheap and delicious meat and vegetarianism is misery. I'm sick of eating bean burritos and eggs and every vegetarian recipe I can find is expensive hippy shit. What are your cheap vegetarian meals? pic unrelated
>>7722217
Why are you still a vegetarian then? Make falafel
>>7722224
falafel is a good idea, I'll do that tonight. Vegetarianism is the only thing I still do that I pretend is moral. If I start eating meat I'll end up on the railroad tracks.
>>7722229
Buddhists are vegetarians but they eat oysters
It's 2:30 pm and I'm drunk as fuck who with me?
>>7722160
I gave up drinking about a month ago. Shit is poison.
I got drunk last night, and since I'm not an alcoholic I don't enjoy getting drunk again while hungover
>>7722517
Duh, that's the point silly. To get fucked up. And it tastes good as an added bonus.
It’s hot as fuck outside and I’ve got a tooth ache, so I decided I wanted a Kamikaze or three to numb me out.
But after buying a bottle of Belvedere vodka, (they were out of Luksusowa, my preferred brand) a bottle of Hiram Walker Triple-Sec, a bottle of lime juice and 4 limes and going to two party stores, a grocery store and a dollar store, none of them had measuring jiggers for sale.
Mosts of the recipes for a Kamikaze call for equal measures of vodka, triple-sec and lime juice with a wedge of lime but at one “shot” per ingredient, that’s a shooter and not a cocktail served in a Old Fashioned glass, which is how I get them in the bar.
According to the Internet, three tablespoons = 1 1/2 ounce shot, but three of those and a couple ice cubes still seems like it would be an undersized cocktail (pic related, the drink on the right is what I'm looking to achieve) Am I missing something?
Also; general cocktail thread.
>>7722128
>>7722142
Question:
My work is hosting a Prince party/Purple Rain showing and we are trying to figure out a nice purple drink to special for the night. The ones my other coworkers have created are super sweet and taste like grape otterpops. Does anyone have a cocktail that is not sickeningly sweet that is purple?
Rhubarb recipe idea. Untested. Might fail. Join me in real-time as I attempt to utilize some frozen rhubarb that's been sitting there for a few weeks.
Ingredients -
two bags of frozen rhubarb
vanilla beans
fresh ginger
dark brown sugar
maple syrup
a gelatin sheet
>>7722070
Vacuum seal the contents of one of the bags of frozen rhubarb in a bag with 1/2 cup dark brown sugar, 1/4 cup maple syrup, and two vanilla beans that have been split open.
>>7722084
Vacuum seal the contents of the other bag of frozen rhubarb in a bag with 1/2 cup dark brown sugar, 1/4 cup maple syrup, and a few slices of fresh ginger.
>>7722100
sous vide them at 167F for about an hour
I needed 1/4lb of squid for some paella I'm making tonight, but the smallest package was 2.5lbs, and the package says not to refreeze them. Is there anything I can make with 2.25lbs of squid that I can freeze or is naturally preserved? If not, what's a good squid recipe in general, and will it be okay to make tomorrow, or should I make it tonight to be safe? I've never cooked squid before, but I have experience with other seafood. Thanks.
you'll be okay if you make it tomorrow. how about frying it?
>>7722028
while still frozen, saw the package in quarters. seal the unused portion. this isn't fucking rocket science, son
>>7722038
It's been in the fridge for two hours already. Would that still be okay?
Alright coo/ck/s, I'm buying a knife set for my brother and his wife for their wedding. What's your guys' recommendation for a medium-duty set for everyday use?
>inb4 Google it
I just want to see some recommendations from strangers on the internet.
>he still uses overpriced, useless and clunk knife sets
>he doesn't just use a Yoshi Blade
I don't believe you.
![gl-g-773889[1].jpg](https://i.imgur.com/VF9o7cW.jpg "gl-g-773889[1].jpg")
Any set beyond three pieces is not worth it.
If you want to spend more money buy a honing rod and a beginner's sharpener.
Who makes the best fast food hamburger sandwich and why is it Steak 'N Shake?
>inb4 classic image.jpg protip: (this means that you aren't allowed to post classic image.jpg in my serious thread)
>classic image.jpg
>>7721865
cookout
>>7721865
if you know you're going to get called out on it, it doesn't mean you're right or smarter or outwitting anybody
it means you don't have a good enough excuse/reason to do what you're doing, but doing it anyway
Visiting Chicago in a few days. Where are the best places to eat?
>classic image.jpg
>>7721714
Check out Aurelio's they do a nice artisan version of a well known frozen pizza
>>7721717
Is that a restaurant or a dish? English is not my first language.
First time in /ck/! Anyway, I am hoping to make the perfect guacamole for a Memorial Day party (tomorrow), but I need advice on when I should cook it. Should I make it as soon as I wake up tomorrow, or get a head start and do it tonight? I know it turns a brown and waters quickly, that's why I'm asking.
just be quick to add your other ingredients: salt, lime/lemon juice, onion, peppers, etc.
they'll keep the avocados from oxidizing.
>>7721580
If you use lemon juice the color should remain green.
As for the watery that could be a problem. I would make it later in the day just to make sure its not bad.
youll wanna layer n lock it p heavily with saran wrap too
Breakfast starting with chocolate circle and lemon yellow water
You're doing it wrong.
Taste drink now
Needs more shitstain
