Can someone explain the steak meme to me?
Every time I think I want a steak I always end up disappointed. Also getting it super pink and squishy is gross as fuck.
Well done is leathery touch ruined meat.
Rare is warm raw meat.
Either go medium or don't eat steak at all.
>>7616746
Sounds like you're either eating shit steak or you just don't like it
/thread
>>7616776
>tfw get medium and it's still flavorless, just also pink and mushy
Haven't seen a Timmy thread. Any folks up in Canada or 'muricans near the Canadian/American border with Tims? What are your favourite items?
>>7616718
Boston Cream.
I don't even like chocolate and I can't help buying them.
>>7616718
I like their pita pockets
I know this is a Canadian store but there are 5 stores in the St Louis area some 1000 miles south of the border
ITT: Great franchise restaurants
The one in my town folded.
More like the meme pot
I ate there last year, there were 5 of us at my table and we got 3 pots of cheese, then 3 pots of chocolate
I don't even want to consider my caloric intake that night
Can anyone recommend me a good blender? I'm mainly looking to puree fruits and soups. I currently have a consumer grade kitchenaid immersion blender, but my pureed soups are turning out somewhat lumpy and I want smoother results. I'm open to both stand blenders and immersion blenders, though I prefer the latter; however, if only a stand mixer can get me extra smooth purees then I am willing to get that instead.
bump, please advise
Vitamix
>>7616447
are they the only way to get smooth purees? are vitamix results achievable with an immersion blender? keep in mind I'm not trying to crush ice or frozen fruit here so vitamix power might not be necessary
Who doesn't love 'em. They are fruit, they are healthy, they are delicious. But what does "EMP283" mean. Who is Del Monte? And why does this avocado look strangely like a dinosaur egg?
>>7616113
>EMP283
If you eat it you instantly become gay and grindr is automatically installed on your phone
>>7616117
way ahead of you
Del Monte is a food company
Hass avocados look like dinosaur eggs
I love avocados but they're rather expensive so I rarely get them.
So why is our field make us all so suicidal and alcoholics, drug users. It seems everyone smokes. And it seems like none of us can sleep at night good no matter how tired we are, we all live these lives of waking up alone in our heads, and going to work. focus on our jobs and go drink smoke inject ( what ever we all do) and then do the samething. We all fight depression in our thoughts on a day to day. We all have this field we are passionate about, but it feels as if it tears every shred of us apart and leaves an empty shell at the end. Am i the only one with this issue in our field because it seems like everyone is off this way...
Agree 100%. Such a shit industry to be in and that's why I'm trying to get out.
>>7615997
There's a documentary on YouTube about the lifespan of civilizations in which the final stages of decadence and decline are described and analyzed quite nicely and in detail.
In it, a comparison is made to the age of decadence in Rome, and, more specifically, the glorification of gladiators and chefs.
That's right, chefs were held in the highest regard, especially those who could create novel or exotic dishes.
It makes a lot of sense that those associated with visceral pleasure would be heroes in a dying empire, and I suspect that there is a subconscious aversion on their part for their hand in matters, or, at least, a kind of cognitive dissonance: Rome is burning and we're using the flames to cook instead of dousing them.
Considering that our own civilization has likely entered the age of decadence, I imagine chefs today are experiencing this same phenomenon.
Do you like chocolate?
Dark chocolate is a meme, other kinds are okay.
high cacao percentage milk chocolate all day
I can't enjoy anything over 70%
I make min wage and hate most of the customers desu so it's not a huge deal, but I'm curious. D'you let a manager know? I let an assistant manager know, they said the roaches come in on the supply truck, but the store is sprayed regularly.
It's just gross is all. I'll concede I've probably got roaches too and simply never seen one, since the damn things are shifty, but after you see one the whole place is just icky to me. Pic "unrelated", since I have at least one coworker that lurks here.
its roach season. The weather + food makes them near impossible to not have.
The issue is more or less are the roaches on or near your food? If not its really not a big deal. Don't let customers see since they will freak out over nothing but past that your good. If its on the food, be a decent human being and do something about it.
You tell the manager, and make sure he calls an exterminator.
Most extermination companies can put roach repellent around the building, so they won't come near.
basically my favorite restaurant in town was ruined for me after i spotted a roach on the table next to me. it's a quaint little izakaya that's open late every night, and one night around midnight i saw the fucker. paid for my meal and vowed never to go back.
Here's mine.
Appetizer: Oyster with Salsa Verde
Salad: Noma's The Hen and the Egg
Soup: Sopa de Ajo
Fish: Halibut with kumquats marmalade, cauliflower purée, pancetta Crumbs
Main Course: Wagyu Beef with bone marrow, pork belly, parmesan potatoes
Dessert: Snickers pie with vanilla ice cream and marshmallows
>Noma's The Hen and the Egg
patronising, unremarkable and greasy
>Halibut with kumquats marmalade, cauliflower purée, pancetta Crumbs
horrible pairings
>Wagyu Beef with bone marrow, pork belly, parmesan potatoes
glutting
>Snickers pie with vanilla ice cream and marshmallows
fuck off
>>7614075
I'm sorry, would you have preferred the Big Mac?
>>7614099
You just have shit tastes
Have any of you eaten here? Been debating if I should stop and check one out. $11 burgers, hipster approved, are they worth it?
Try the new one at Ashburger
>>7614038
Wut? Is that a location?
>umemi anything
No because I am not a retard
how do I stop fucking up my steaks? my thermometer said 130 when I pulled this off but it was medium ruined when I cut into it.
That's called "carry over"
Remember next time
>>7612713
Cook it for less time and don't worry about it being undercooked.
>>7612718
http://www.reluctantgourmet.com/meat-doneness-chart/
I was using this chart. what should I be taking it off at?
Looking for something tasty that's made with Cinnamon.
Rice pudding. Fuck yeah.
Cinnamon ice cream
Gingerbread cookies
Pumpkin bread
A lot of recipes with banana or apple use cinnamon
Chili
You have this for your dinner option tonight. You have the option of other fixings to add to it, but it needs to be cheap and quick. How do you prep it? What do you add?
Asking for a broke friend. And by friend I mean me.
Add veggies and egg and tuna
hot cheetos vienna sausage or sardines all crushed up together in cheeto bag then pour a little hot water in it and fold it let sit for like 20 mins
What separates actually "good" cooks, and cooks that just use simple, good recipes? I've started to cook for my family for the past few months and have gotten high praise for it, everyone calling me a great cook, but all I do is find simple and easy recipes (pick related) that require no skill beyond cutting an onion and measuring seasoning. So, I don't think of myself as a good cook because anyone who followed the recipe would get the exact same results, but at the same time, it's clear I'm making good food. So, what separates amateurs like me following recipes from actually good cooks? Is it just a matter of learning advanced techniques such as baking bread and growing your own ingredients? Or is it simply a matter of learning to complete more demanding recipes (in whatever way that may be)?
>>7641383
Good talk anon
>>7641378
I don't think having a firm grasp of basic cooking techniques using simple recipes dismisses a person's standing as a good amateur cook. Nobody's going to shit on someone who consistently cooks very good, simple meals.
>>7641428
I don't expect to get shit on, I'm just not aware of what really separates amateurs from pros, if I kept doing what I'm doing I don't think I'd be any better even after 10 years, so there's clearly a different level we're operating on.
Why is it that every time you look for a fun recipe to try it's almost ALWAYS posted by some self-appointed "foodie" chick with a blog that has to write a goddamned fucking novel before actually just posting the ingredients and the method?
I want to make some badass fucking tacos tonight and every page is like:
>New Year's Eve is always a special time, but also a high pressure time! Maybe you'll get to kiss someone? Maybe they'll be Prince Charming? Well last year, Prince Charming didn't show up, but I started thinking about New Year's resolutions.
>.........
>...the thing about Charles is that is kind of picky. So I started experimenting with some new fresh ingredients...fresh. The word "fresh" makes me think of summer time...so here's another five fucking paragraphs of inane bullshit with close-up pictures of the ingredients I use carefully set up to show off my cute manicured hands.
>My nails? Oh, let me talk about that shit for another couple paragraphs.
>popups, please subscribe and register to become a member of the KARYN'S KITCHEN KOMMUNITY or whatever gay shit
>Anyway, tacos. Yeah that's what this is supposed to be about, right? Let me go on and on about my memories of trying tacos at the boardwalk by the beach every summer growing up.
>It was a warm afternoon in July and I smelled the DELICIOUS AROMA of tacos (omg right girlz???)
Shut the fuck up and just post the recipe god damn it.
YEAH I'M MAD.
Also general taco thread.
>>7637837
I hear you man. It's like theyre trying to make up for a shit recipe. You should go to the library and check out cooking section.
>>7637837
Food writing is a thing, and many amateur writers are fucking terrible. Amateur travel writing is worse.
It's annoying as shit, OP.
The general rule is that the recipe is at the bottom.
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