Archived threads in /ck/ - Food & Cooking - 385. page
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Prohibition of pizza or prohibition of pork.
Which would you be willing to live with and why?
>>7539562
i could do without pork. i hardly ever eat it. i don't think i would even miss anything except maybe having sausage on pizza
Prohibition of pizza because I'm not a fat amerilard and I eat balanced meals
Neither! This is America!
What kinds of seasonings do you guys put on your fries? I was recently turned on to lemon pepper on fries, but I love parmesan fries, Steak n Shake's Cajun and salt n vinegar fries and fries with a lil salt and a lot of black pepper.
>>7539396
Five Guys Cajun seasoning is pretty good, if you ask them for extra seasoning when you order they'll give you a little mini cup of it. Add it to any fries for a little bit of kick.
drizzled with soy sauce
>>7539396
>What kinds of seasonings do you guys put on your fries?
Whatever seasoning comes on Walmart™ brand fries. That stuff is miraculous.
What's your favorite hot sauce, /ck/?
I've been on a hot sauce binge as of late. Have tried the typical ones like Sriracha, Franks, Texas Petes, etc. Havent quite found the one yet
Ever make your own hot sauce?
Hot sauce
Tapatío and Valentina black label are the only ones I need 2bhfam
>>7539198
Is cholula good?
>>7539198
I love El Yucateco personally.
Dinner al fresco at Sauced on Paseo in Oklahoma City
I'm still trying to decide what kind of pizza to have
You deleted your old thread just to start a new one?
>>7539107
I miss living in this neighborhood
Your best burger recept?
My favourite till now:
Spicy bbq sauce
Spare rips meat in bacon from grill
Chester & cheddar cheese
Selfmade bigmac sauce
Chicken schnitzel
Fresh salad with tomatos and cucumbers
Bun, patty, ketchup, mustard, pickles, onions, lettuce, cheese, tomatoes, and bun.
>>7539007
What's the best way to consume that thing? With a fork or by unhinging your jaw?
bun
fried egg
fried onion bits
thousand island+dijon+mrs.dash
muenster cheese
pattie (I use turkey burger)
spinach
lower bun
Using one word replies write a detailed pizza recipe, complete with setup, instructions, and ingredients. I'll start:
First
die.
poop
gabagoul
Scotfag here. whisky, or "scotch" as my american cousins refer to it, has got ridiculously expensive.
I've decided to branch out into bourbon.
I've tried jack Daniels (i know its not really bourbon) which was pish. smelt like airfix glue and tasted BAAADDDD.
I tried buffalo trace which was pretty decent. I could sip it without mixing it and I enjoyed the flavour.
I'd like to buy a bottle of bourbon tomorrow.
here's what I have access to
buffalo trace,
makers mark
knob creek
woodford reserve
bullet bourbon
Anyone...
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>>7538693
I like Jack Daniels Honey as I got a bottle of it for Xmas and it's usually on sale everywhere.
It is like drinking sweetened smoother jack
>>7538693
Of the stuff you listed Jack Daniels is easily the worst so any of the above would be a step up.
Of the ones you listed my first choice would be bulliet, 2nd choice would be buffalo trace.
Can you get Pappy Van Winkle at your liquor store? That stuff is amazing.
>>7538704
>Jack Daniels Honey
BREEEE!!! BREEEE!!! BREEE!!!
Flavored novelty "whiskey" drinker detected!
![pdp_fresco_crunchy_taco[1].png](https://i.imgur.com/MfxUuOD.png "pdp_fresco_crunchy_taco[1].png")
How do you fellow /ck/'ers season your tacos?
My family insists on prepackaged Old El Paso season packs.
What do you all do? I'm hoping for a good spice mix to prove them wrong
I just make it, I don't have a recipe but I can give you ingredients. I use salt, cumin, garlic powder, onion powder, paprika, and use a pinch of corn starch as a thickener. Sometimes I cook the meat with a small splash of v8 juice, not always. Sometimes I also chop up some cilantro and/or white onion and add it, not always.
>>7538656
Pretty much this.
Though I rarely make ground beef tacos or crunch shells; that's pretty boring. I normally use soft tortillas and grilled skirt steak (fajitas), or tongue/cheek braised in a pressure cooker.
>>7538640
I slow cook a roast in 2-3 cups of salsa. (Depends on size of roast) When it's done I shred it and incorporate the meat and salsa together.
I brown tortillas, spread sour cream on them, add cheese, load them up with the meat mixture, add cilantro. (Guac, onion, extra cheese, taco sauce, whatever) Everyone I've made them for loves them.
What's the deal with that spicy mustard they have at Chinese restaurants?
Is it a real thing or is it a joke they play on the white devils?
If I went looking for some at an Asian market what should I get?
![51s62zH-71L._SY300_[1].jpg](https://i.imgur.com/9NNX1kJ.jpg "51s62zH-71L._SY300_[1].jpg")
its a real thing
>>7538536
i thought it was just fantasy
Favorite cheese thread? Ill start with some French Comte Cheese; a personal favorite. Pic related.
I find that there are few situations which can't be improved with a brick of quality white cheddar.
![6a00d83451f83a69e201a3fcc54f40970b-pi[1].jpg](https://i.imgur.com/jnhyHZY.jpg "6a00d83451f83a69e201a3fcc54f40970b-pi[1].jpg")
I spent a year abroad in Dijon and consumed quite a bit of pic related.
It's not the most versatile, but it's probably my favorite. Also can't get it in the US so I only occasionally have it these days if I smuggle it in from Canada.
grilled halloumi
I am currently applying for a position at a bakery / cafe. On their application they ask "Describe a favorite meal"
What would /ck/ write?
Dog
>>7538421
My idea would be to write something along the lines of
"Small plates, fresh ingredients, spiced to perfection" or some shit.
>>7538423
It's not a Chinese cafe.
we know as a matter of scientific fact that the warmer the temperature a food is, the more intense the flavor is. New flavors aren't added, its that already existing flavors become more apparent.
most anything that actually tastes good can be eaten cold, room temperature, or warm and it will still taste somewhere between its fucking nothing - pretty great.
chilling things masks flavor and warming accentuates it, we know this
now consider beer, and the fact that even seasoned beer drinkers wont touch the stuff if it even approaches close to room temperature....
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The Brits serve ale at room temperature and it's fucking delicious.
Beer has existed many many centuries longer than refrigeration.
Your argument is invalid.
Is your shift key broken or something?
>>7538174
>Brits
>fucking delicious
come on now, nobody is going to fall for that one
I wanna eat more fish, but I don't know many dishes to make. Give me some good fish, nothing too complicated.
put the fish on some kind of metal object and expose it to heat
>>7538140
You should also add a little fat to evenly distribute the heat, and avoid the fish from sticking to the metal object.
>>7538138
Beer battered fish.
One can of beer + one cup of flour + one egg + seasoning. Stir mix until batter is formed.
Dip fish in batter and fry.
Have you tried this traditional japanese food "nagisoba?" Im having it for a supper tonight. Very excited.
Yeah. It's pretty gross.
Are those hot dog chunks?
I prefer the japanese food "hambagu"
I like em just like mom used to make
https://youtube.com/watch?v=U4MTgjNkfyI
https://www.youtube.com/watch?v=aSVrFphqmqk
https://www.youtube.com/watch?v=MtSihoEReaQ
