making gumbo tonight, recommend me extra ingredients besides the norm to make it better than usual
Anchovies
Chorizo
>>7477797
hot pockets
they make everything better
baby corn
So, /ck/, it's my birthday and the boyfriend is starting a new awesome job, so we decided to go out to lunch this Friday.
1) We can go to an awesome local bakery that always closes at 2 and isn't open on weekends. He only go to with his current job because he works half-days on Friday. It's delicious, wonderful manna with infinite free gourmet bread samples, excellent lasagna, and what I think is the Platonic ideal of the chicken tarragon sandwich. After this Friday, I can only visit the bakery alone.
2) Or, we can go to the weekday lunch buffet at Tokyo One. While more expensive than the bakery, it's a fleeting chance at their most affordable option. The sushi is actually really good and constantly made fresh with decent-quality ingredients. This is the only way to get a large amount of variety and actually fill up on delicious-teir sushi without breaking the bank. Remember, we are celebrating.
So, coo/ck/s, which should I pick? Boyfriend is also indecisive.
Which one has better yelp reviews
>>7477259
i would go to place you can't go to again for unknown months. then go to place you can go to at inexpensive time at your leisure.
>>7477267
They're pretty even. Each has different pros and cons, but they're both great food served at inconvenient times.
After years of drinking disgusting instant coffee I happened to order a cup at a local cafe. Sweet ambrosia. I nedded to make this at home. First I threw all instant coffee out.
>get a cheap coffee machine
tastes like shit
>get a coffee mill and grind beans fresh
tastes like shit
>get expensive italian beans
tastes like shit
>get 100$ machine (pic related) that supposeldy intensifies the flavour by using high degrees or pressure or some shit
tastes a bit better but still shit in comparison
Real talk, what amounts of money do I need to sink in to be able to make a good coffee at home? I can't afford a 3000$ machine, that's ridiculous. I contemplate buying a ~500$ machine but that would be the biggest food related investment I've ever made and I'm afraid of being disappointed again like the 100$ machine.
Any experiences?
Just get a moka, dicker. Add some hot water if you're a pussnut about it.
>>7476685
>Real talk
You say that yet you seem to think that fresh ground beans taste shitty. That makes me honestly confused. What beans did you buy, how did you grind them, and what specifically didn't you like about it?
>>I'm afraid of being disappointed again
How is that a problem? Buy something. If you aren't satisfied with the product then return it. What's the risk?
>>7476685
>coffee autism: the thread
Is their pizza good and worth eating?
>>7476166
It's really cheap fast and processed. It's good munchies but it'll have you on the toilet
>>7476171
Also they have a shitload of dippin sauces for breadsticks. Very addictive
>>7476166
I like their grilled cheese pissa with their jalapeño dip. Other than that I don't eat it much. I like to cook my own food most of the time.
Is it true you get used to the taste? Is it worth switching from regular to diet?
>>7475925
Not really, no. I recommend trying iced tea. Green tea is pretty good for you.
>>7475925
Are you diabetic and cant curb your soda drinking habits?
Switch
If you are doing it for any other reason, yet dont like the taste, not a great idea.
Its not healthier unless you got the beetus
Pepsi Max is easier to switch too.
How can I get use to the taste of raw onion? I'm trying to get rid of my aversion of certain foods but I just can't stand onion. No matter how hard I try, raw onion always makes me gag. What do?
Slice it up and have it in a sandwich with sardines.
>>7474192
Keep eating it. You'll either get used to it, or you won't.
>Exposure, plain and simple. Scientists tell us that aversions fade away when we eat moderate doses of the hated foods at moderate intervals, especially if the food is complex and new to us. (Don't try this with allergies, but don't cheat either: few of us have genuine food allergies.) Exposure works by overcoming our innate neophobia, the omnivore's fear of new foods that balances the biological urge to explore for them. Did you know that babies who are breast-fed will later have less trouble with novel foods than those who are given formula? The variety of flavors that make their way into breast milk from the mother's diet prepares the infant for the culinary surprises that lie ahead. Most parents give up trying novel foods on their weanlings after two or three attempts and then complain to the pediatrician; this may be the most common cause of fussy eaters and finicky adults--of omnivores manqués. Most babies will accept nearly anything after eight or ten tries.
Who else is privy to the glorious delicance that is prosciutto?
I've only just discovered this glorious meat a few months ago. Saw it in a deli when it was on sale and thought "fuck it let me try something new."
man... that first taste. its like liquid pleasure that melts in your mouth. Now I buy it whenever its "affordable" ($10/lb sale price... usually goes for $16/lb at my deli).
what the hell can i do with this beyond eating it raw or with mozzarella, olives, and peppers? ive attempted cooking with it two or three times but i can never taste it, seems to disappear completely without the faintest trace of existence in my sauces. not anywhere near as pronounced as bacon.
>>7473516
Fry it up and put it in chicken marsala, carbonara or really any pasta dish.
It's even amazing fried and topped on a pizza, soup or salad too, anywhere you would normally use bacon.
>>7473525
fuck off dumb american stop trying to fry everything retard
Prosciutto is ambrosia. Restaurant I used to work in always had a ton on hand and I'd stuff my face every time I went into the walk-in.
I think we served it on a flatbread pizza with fig and arugula. Meme as fuck and wasn't that good tbqhwy.
How many are you guys going to aim for today?
I'm thinking 10-15
One black and tan to get started early in the day, and then straight whiskey from then on.
>>7480068
Just had a Guinness the for the first time in years other night and realized how weak it is compared to other stouts.
Shit tasted like slightly bitter water.
Store bought Guinness tastes like arse, I'll probably make a beef and stout casserole though.
thread with photos of your colleagues/cookie friends telling people off?
>pic was of a good chef friend holding a huge octopus in his hands, in the kitchen.
>>7479891
They were both huge fags.
>>7479891
>seafood tastes like burnt hair
Is he sure he wasn't just being served seafood with burnt hair in it, or that he hadn't accidentally got a hair on the food while he was cooking it?
>>7479891
>cookie friends
Is that like the millennial version of people you talk to around the water cooler, or just some random fatty thing I'm not hip to?
I washed my cast iron with soap and have been rinsing it for a few minutes and it still make the water kind of oily looking. Is that somehow leftover soap or the seasoning gradually coming off or something?
>>7479786
This has to be a troll
You never clean cast iron with dish soap
>>7479786
The water doesn't look oily to me at all. What are you talking about?
>>7479795
This has to be a troll
You can always clean cast iron with dish soap
just saw this soup posted on /v/
what the fuck is it, how do i make it, and how do i give my soups that golden/orange looking broth?
>>7479551
Mix a little tomato sauce with the soup base, or make runny tomato sauce.
>>7479551
Looks like a tomato-based broth with some pasta and veggies thrown in.
>lima beans
why
I'm in uni and am gonna be day drinking tomorrow. I want to mainly drink beer, as that's what all the other lads will be having.
The thing is, I usually get drowsy or sleepy/tired whenever I drink beer. And I know it's because of the hops or whatever. But i read that it might be a form of allergic symptom with beer ingredients such as wheat even.
My question is: what sort of beer should I get that will make it less likely that I'll be tired/sleepy while drinking it?
>>7478505
p.s. am from Ontario, just something to keep in mind when recommending brands
>>7478505
>all beer makes me sleepy
>what beer do i drink to not be sleepy
drink a red bull faggot
Chef here (well, in Cullinary)
I have to cook a rabbit tomorrow to impress the head chef. I already butchered it, but I've never really cooked with it except for a simple stew. Any tips or techniques?
Mostly final butchery
No one knows?
Half this board is about liquor and tea. When an actual cook asks a question, it gets ignored. No wonder this thread is going downhill....
>puts salt on main dish before even tasting it
>using salt at all
retards smg
I use to be that guy
Now only on pasta
Non-Asians don't use soy sauce as an ingredient in every fucking dish...
>>7478273
there are certain foods that need salt adding to them
especially if it's my mother's cooking since she's terrible
$1.75 pasture raised pork
$1.75 beans
$1 molasses
$0.75 brown sugar
$0.50 seasoning
$1.67 canning disks
$0.02 water
$1.42 electricity
8 500ml jars
$0.22/100ml
shit tier walmart pork and beans that i can’t find the ingredients for
$0.22/100ml
heinz pork and beans
Water, white beans, liquid sugar, tomato puree, blackstrap molasses, fancy molasses, brown sugar, pork, salt, modified cornstarch, calcium chloride, spices, onion powder, garlic powder
$.32/100ml
>>7478085
What about time? I'm paid 26.30 at work, how would that translate into prep time and jarring?
>>7478085
So basically what you're saying is canning your own pork and beans isn't really really worth it?
>>7478087
yes, time
i'd say it's about an hour of actual work
but the whole process (minus soaking the beans) takes an afternoon
i make $38.50/hr but i make nothing during my free time
