What do you use to cook your eggs
>>7865620
Butter
>>7865620
Butter, eggs cook at the perfect Temperature for butter and it's got that undeniable taste/texture, I don't mind the taste of olive oil but I feel it ruins the texture for me
butter is tasty and eggs don't need to be cooked at high temperatures, so most of the time butter.
Chicken or pork with Peking Sauce?
Chicken. Anyone who chooses Pork is a nasty fuck
Pork. Anyone who chooses Chicken is a nasty fuck
Chicken. Anyone who chooses Chicken is a nasty fuck
Whats your go to meal?
>>7865360
Sweet potatoes
Cubed and pan fried in olive oil, add sea salt.
Done
Chicken parmesan. Butterfly whole boneless breasts, put in egg, dip in flour with paprika, salt, pepper, garlic and onion powder. Then dip in buttermilk and dip into breadcrumbs mixed with parmesan cheese, fry for about 3 minutes per side or less until golden. Take those and put on a baking sheet with some fresh made sauce and fresh wet mozzarella all over it and bake until melted and cooked through. Put it on top of some al dente spaghetti. It's kind of white trash version but it works for me and cost like $20 for 4 people and the chicken is huge for each person when you butterfly a breast and mash it down.
'go'za ofc
Ask an Overnight Baker at Dunkin' Donuts anything.
has baking donuts caused you to not like them?
>>7865236
I wouldn't say not like them, although I definitely don't eat as many as I used to. I get them for free since no one gives a shit, so I still eat them from time to time, but I'm not bringing home dozens at a time anymore.
>>7865233
Why does DD taste like chemicals
Ever have some leftover Arbys sandwiches and don't know how to reheat them?
Well, here's how
First deconstruct the sandwiches
Stick those buns in the toaster oven
Lightly toast em
Nice OC
Tell me some movies about cooking like pic related.
>>7865090
Let's get the obvious out of the way, shall we?
I'm an italian (italian as in italian, not as "italian" like the guys on jersey shore or sopranos") and travellling a lot I've seen a lot of unspeakable, horrible things done upon my cuisine. Of course Murica leads the way, would it be for the fact that they invent every time new way of ruining a pizza, by putting pineapple over it or sausage in the crust, or the fact that they have italian dishes which in Italy don't exist (see voices: meatball spaghetti, fettuccine alfredo).
What about you? What happens to your cuisine when it goes in other countries? I am especially curious of japanese/chinese/indian
OP here: since I don't wish to say only bad things about muricans, I'd like to state that probably the worst thing ever is the fact that my German flatmate eats every day cold spaghetti with strawberry jogurt as breakfast.
>>7864973
for some reason in korea putting corn on pizza is called american style, lot of weird pizza and westernized foods there
http://roadsandkingdoms.com/2015/the-weird-and-wonderful-world-of-korean-pizza/
though I do agree with Italy most 'american Italian food' is crap, though pasta and meatballs is a favorite of mine
>>7864982
I once had sex with a Swedish girl who offered me spaghetti and tea the next morning.
It was just spaghetti and tomato ketchup and fruit tea with milk in.
I must have been shit in the sack.
It's Sunday morning
What are you getting?
Gonna grab a classic Egg McMuffin to kick start the day.
https://www.youtube.com/watch?v=oyEtWXUArV0
>>7864911
Racist much?
Why can't I get my fucking eggs to not stick? I've tried every combination of variables possible. Fried, scrambled, omelettes of different types, low heat, high heat, medium heat, taking it on and off to maintain heat, cast-iron pan, stainless steel pan, non-stick pan, butter, olive oil, creme fraiche at the end of cooking, EVERYTHING and they still stick no matter what. What's my fucking problem?
>>7864902
>non-stick pan
buy a new one ...
maybe you use metal in it and scratch it.. use wood or plastic utensils
It's because you're American and you suck at life.
Try to be good and hope to be reincarnated as a civilized human being. Also the sooner you end your life, the sooner this can happen.
try lard senpai
>spend weeks trying to get a sourdough starter up and running
>after about a week it smells like pure alcohol every single time I open it up
>everybody says I'm not feeding it "often" enough
>feed it in the morning right before I leave for work and feed it again in the afternoon right after I get back from work
>the time I'm at work is long enough for it to smell like pure alcohol and there's fucking nothing I can do to feed it during that period
Fuck my life.
>>7864874
is your unairconditioned house 100 degrees
>smells like pure alcohol
Did you talk to it? I guess it needs someone to talk.
>>7864880
75-82F. It's a studio apartment with a window AC unit in the American south, so that's literally the best I can do running it almost all the time.
Sup co/ck/s
With the sheer amount of fraud in the olive oil industry, I'm having a hard time with this - what's a good, affordable, everyday olive oil? Mainly for use in salad dressing.
Olive oil is unhealthy and destroys your arteries, you should use nuts and seeds instead, and sugar/mustard/horsey-based dressings for salad
>>7864767
>horsey-based dressing
Go home, Wario. You're drunk.
>>7864799
I have no opinion about olive oil from Wisconsin, but here in Asia it'd probably be pretty rare, and thus of little relevance.
Why do people like this meme soup?
>>7864658
>pho
>meme soup
Please stop posting.
>>7864662
t. A pho lover
Faggot.
because it's sweet, spicy, salty, and the stewed tendon has an incredible feeling in your mouth
>bought rolls from Wal Mart today
>go to eat one
>they're covered in red spots
>insides look fine and taste fine and have no red spots, it's purely on the surface
>see pic
Any ideas on what they are?
OP here again, here's another pic
I've googled around and found nothing on them, is this a common thing with bread, or am I potentially eating some blood or something if I eat these?
>>7864590
its herpes
If they are only on the surface they arr most likely spots left over from some tiny insects. They get trapped in the dough and die in the oven where they burn off but sometimes leave spots.
nzfags, thoughts on new Lewis Road milk?
Again, for supermarket milk it's beyond impressive but I think they're conning everyone by simply making the milk strong as fuck, it's the initial shock at how intense the flavour is in fucking flavoured milk that gets people
I dig the classic taste, it's clearly inspired by their hokey pokey ice cream, basically tastes like liquid Werther's Originals.
>>7864537
>basically tastes like liquid Werther's Originals.
sounds fucking delicious, wish we had that in aus
also
>nzfags
there cant be too many of you on /ck/.
>>7864541
It's prime NZ hour and there are a few of us here (we are a foody country), thought I might ask
Have you tried any of their other shit? I heard a few Aus supermarkets were importing it during the extreme rush a couple of years ago
It was literally sold out and had a "stock back in tomorrow" sign at my main supermarket, I got this from a dairy. It's such a meme.
>>7864537
I must remember to save up for this, fellow NZpal.
Times are tough in Auckland, though. I'm down to 1.5 meals a day. Werther's Originals does sound pretty fucking delicious though. Hopefully one day.
How did I do? I'm cutting so I grilled petite serloin
Inb4 "hurr durr A1 is retarded"
>>7864366
you didn't grill anything.
>>7864366
>classic image.jpg
>>7864375
>classic faggot.jpg
![195qbcvpe60rrjpg[1].jpg](https://i.imgur.com/zRO6lHh.jpg "195qbcvpe60rrjpg[1]")
