Archived threads in /ck/ - Food & Cooking - 353. page
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The Mule in the Plaza District in Oklahoma City.
This place specializes in fancied up grilled cheese sandwiches.
sad. why not just buy some cheese whiz and shove it up your ass
>>7555936
that looks like a crack dealing apartment complex desu
here we go
What are some good winner dinners I can confidently savor, being that I am such an awesome winner, /ck/?
chads can't cook sorry to disappoint
>>7555918
canned soup, heated in a microwave
stale saltines crumbled on top
with a beer, room temperature
from a wheezing refrigerator
a single lightbulb flickers overhead
bare
>>7555918
Wherever the food bank has that week.
Does /ck/ likes oysters?
>>7555841
Does /cl/ likes cloisters?
>>7555841
YES SIREE
>you're making pasta, anon? Here let me help.
>>7555774
MOM
NO.
REEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEE
>dont waste the salt anon, it will boil fine by itself
>hey anon i put some oil in the water so it cooks better!
REEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEE
Why don't more people cook with cast iron, /ck/?
Mooooom! How many times do I have to fucking tell you?!
A better question would be "why do people continue to cook with cast iron"
There's so much misinformation out there about cookware, it boggles the mind
Aluminum is OBJECTIVELY the best material for cookware when all real-world factors are considered. Everything cast iron can do, aluminum can do better, except on cost, and let's be honest, if you can't afford a $200 pan you should maybe stop eating fucking McDonalds every day
High maintenance cooking equipment.
People are lazy and don't want to season and keep in good condition.
If you're serious about cooking, you use them. If you're not, you don't.
Why aren't you grilling right now?
I FUCKING AM! Right this second!
will keep posted
>>7555616
Ahahahahahaa, what is this from again
Are they burned?
what eat now /ck/?
biscuit start
butter smooth soft bread
apetitzer next
lobster dip chip
cream feel rich taste
>>7555093
is this the red lobster next to almaden plaza
if you so much as think about tipping i swear to god
Here we go /ck/, after two chicken gallentines I've got some decent bone mass for a chicken soup. Boiled for 12 hours, refrigerated, excess fat scooped out etc... time for some veg frying
had to move my stock to the crock pot... its the largest volume that my sister in law has. makes it easy to let it cook all day anyways... non-roasted bones so light color. first time not roasting.
onions getting a bit darker... maybe too many, but they were free from the dumpster anyways. and who the fuck doesn't love onions?
I am monitoring this chicken soup
What are you cooking today guys? Starting some some spaghetti sauce and cooking down the onions and garlic right now and I'll add the tomatoes in a little bit.
First time I've ever "cooked" before so kind of nervous. Anyways what are you guys cooking or eating right now?
>>7554578
No idea, it's noon for me and since it's a weekend I woke up late and had leftovers. I made some meatballs and pasta sauce yesterday, so I had a sandwich with those for lunch. I'll probably end up making something with rice and/or shrimp, since I've got a lot of those. I might also try making some asian style noodles, but I doubt I'll be feeling that adventurous.
I just bought a roast of lamb gonna sear it in this thing I bought and put it in the oven. Never did one in one of these, it's a roasting tray so kind of excited about it too. Keep posting pics OP
>>7554578
I just fired up the grill and am waiting for the coals to get ready. Planning on making a big-ass pot of Charro Beans.
Good luck on your sauce, OP.
Thoughts on sous vide cooking?
I didn't know it was a thing until recently, and it sounds interesting.
>>7554340
>sous vide
Literally who?
both methods pale in comparison to the reverse sear
>>7554340
I've got an anova circulator and an original foodsaver and I cook most of my meats sous vide if i've got the time, best steak of my life came from sous vide and then a hot cast iron sear finish. Cooked a chuck roast the other day and came out delicious, was falling apart like a good pot roast but wasn't dried out.
Don't you clean your mushrooms /ck/?
>willingly eating shit
I peel the outer layer off
>clean
>not peeling them
>not wanting to strengthen your immune system
Why are these so good? I'm not American and never had them growing up but was pushed by an American friend to try one. They are god damn delicious. What's the secret?
>>7553507
Fat and sugar.
>>7553509
Also salt - most peanut butter is salty.
Finished Sous Vide Machine First
Items needed:
Single Burner ($15)
Temperature Controller (ITC-1000F, $12)
Project Case ($5)
4 Electric Nut Caps ($0.20)
1 Power Cable (free, cut from non-needed/broken appliance)
4 Three Inch wire (free, cut from non-needed/broken appliance)
OPTIONAL: Dremel for cutting hole in case
Cut hole in Project Case for Temperature Controller to slide into
>Last thread is on it's way out.
>Weekday drinks general.
>Saisons need not apply.
last thread isn't even at 250 posts yet
>>7553224
Its going to get deleted before if hits bump limit desu.
1. Is it okay to take a girl to Applebee's on a first date?
2. Is it autistic to order chicken and fries? I love that stuff.
1. yes
2. no
go for it op
yes
bitches love applebees and a guy that eats tendies
Depends how old you are, if you're young you can go to applebees, but not order tenders and fries. If you're older, you can order chicken tenders and fries, but not go to applebees.
