will it ever make a comeback? or will it be forever doomed as just gyros?
>>7425198
To be honest, it's mostly shit food.
Float on over to Italy for the real treats.
>>7425198
"Greek" diner is synonymous with the cheapest shittiest ingredients that encompass all dishes for a low price at a sit-down restaurant.
>>7425206
Yeah..im gunna have to disagree
ITT Meme food
I'll start, why don't normies shut up about this shit?
I know it's a staple in many Commonwealth countries, but some "foodies" take it too far.
Fish and Chips is a British meme food.
>>7425140
This is more meme-ey.
What is /ck/'s opinion on this place?
>>7424648
Expensive but great
>>7424648
Overpriced garbage
Came up with a new sauce that I've been using on my pulled and deli meat sandwiches. It's a mixture of soy sauce, hoisin, mayo, and ginger.
Picture semi-related I guess.
>>7424049
Anon's Asian Aioli
Quinky sauce
>>7424049
call it jew roux
So uhh...this was pretty good.
Bravo Burger King.
>>7423436
I agree!
I'd rate the chili cheese dog at about 8.5 and the classic one at 9.5
I'd give the chili cheese dog a 6.5. It wasn't that great. The cheese wasn't that great and the hotdog wasn't anywhere close to what I would call grilled.
>>7423470
I watched the joey review and i believe these were his exact ratings. Is that you, Joey?
What is the best frozen pizza brand and why is it Red Baron?
>>7420375
But ONLY this explicit type.
You son of a bitch Op
I remember eating this in school when i was in high school
GOAT pizza desu specially when i was baked
It says it on the box.
ULTIMATE
L
T
I
M
A
T
E
How does /ck/ make their hummus?
>What do you like to eat with it?
>Do you make your own Tahini?
>Do you add vegetables?
I personally like adding Spinach and Mushroom soya-sauce.
>How does /ck/ make their hummus?
I put cooked chickpeas in a bowl and mash them between my well-washed fingers then whip that with tahini, olive oil, lemon juice, grated garlic and minced parsley. Then salt to taste.
>What do you like to eat with it?
Durkadurka breads like taboun and pita/khubz arabiy but also crusty European breads.
>Do you make your own Tahini?
I have, but I don't. I hate hulling the seeds.
>Do you add vegetables?
I've never, but you do you.
>>7419763
Good taste my nigga!
>>7419721
Throw boiled chickpeas into the food processor with spices, salt, a bit of tahini and garlic. Once it's pulsed into a fine mush I add extra virgin olive oil and mix it with a fork. I don't use lemon juice. I've added oven roasted bellpeppers into it and it is aight. I usually have it as a spread on a flatbreads or in wraps (or just dipping).
What are your favorite homemade liqueurs /ck/?
I just bottled a mixed berry liqueur and an orange liqueur after being inspired by a thread a month ago. The orange was surprisingly potent and flavorful. It's a little rough around the edges, but I suppose some aging will smooth it out a bit. The mixed berry is good, but not as striking as the orange. I also have a peach mango mixture that's ready to be bottled.
So, I'm eager to make more now that I realize how well it turns out (and way cheaper than top-shelf brands), so I'm gonna get some more Everclear soon and start three more batches, one of which will def be orange. I'm thinking about maybe trying an apricot liqueur, and maybe all peach or all mango, depending on how I find the peach/mango. What are your favorite fruits to use? All strawberry sounds good too.
Simple syrup: what's the right ratio of sugar to water for homemade liqueurs? I found refs stating equal parts, and others stating twice as much sugar. I split the difference with the two I already bottled, and it's not too sweet or unsweet, but wanted some input from more experienced cu/ck/s.
Additives: are there any herbs or spices that you've used to complement homemade liqueurs? I guess a vanilla bean would work well in lots of stuff.
Aging: after bottling with simple syrup, will letting it sit for a month be long enough, or will they get much smoother with more age.
Tell me about your orange liqueur. Was it like an arancello or did you use the fruit/juice as well as the zest? I am thinking of making a tangelo liqueur, and I wonder if it would be a good idea to put the fruit pulp into the spirit.
Growing up, my mother made a pear and treacle liqueur around Christmastime each year. In the summer, she made lemon/strawberry ones.
Both are based either on vodka or grappa.
Short of candy vodka when I was at uni, I've never made liqueurs at all, so I can't give you much advice, sorry.
I can say this much, however: I made peach/passionfruit vodka using peach/passionfruit flavoured candies and that was fucking wonderful.
For herbs and spices I pair what would work well in a cooked dish; lemon or citrus + thyme and rosemary, orange + cloves, pear + cinnamon have all worked well for me in the past.
Does anyone know the name of the this meat product that sold in the southern US? it consist of two thinly sliced steak with a thin layer of hamburg in the middle.
Bumping for interest. I haven't ever heard of it, op, sorry.
>>7426273
Lifelong Mississippian here, and I've got nothing. Sounds interesting though, hopefully someone knows what it's called.
>>7426273
I've lived in South Carolina, Louisiana, and Texas. Never heard of it.
So I started cooking chicken ( first time really cooking something ) and I just realized I have no clue to tell how the chicken is done. I just used a bit of olive oil/breadcrumbs/egg in a pan. The good news is it is NOT burned yet but anybody have any solid advice on how to tell when it is done cooking before it burns? pic unrelated.
>>7426023
1) use a thermometer
or
2) cut into the chicken and look at it. If it's pink inside then it's not done. If it's white inside then it's done.
it will feel firm to the push and if you pierce the thickest part with a fork the juice will run clear.
on medium heat, 6-8 minutes per side is usually sufficient, cover the pan to be sure
>>7426023
just cut it in half and see. dont listen to any of this medium heat for 6-8 minute shit cos he knows nothing about your cooker or equipment.
Just bought an immersion circulator, /ck/.
What things should I cook in it?
I am going to do steak tonight, I'm looking for some interesting options, preferably with vegetables.
>>7425506
here's a recipe for fruit
>step one: stick it up your ass, faggot
>>7425532
at what temperature?
for how long?
>>7425534
>temperature
200
>how long?
however long feels good bb
What are /ck/'s thoughts on them?
I could eat nothing fries all day every day.
But i limit myself to once a week.
>>7410927
They're tasty and versatile. I approve.
>>7410927
Mainly I wonder: Do Trump supporters refuse to call them freedom fries, since Trump opposes the Iraq war just as much as France?
I pan fry them in creamery butter with a little garlic, then add a dash of crushed black peppercorns.
Chicken tacos. Oh hell yes. Ripe local heirloom tomato, red onions, a little cheese... cilantro...
Is anything tastier?!?
>>7426430
Aren't tacos meant to have a crispy shell? Surely that's burrito?
>>7426436
>amerifat culinary knowledge
Hello /ck/.
Some anon's on the other boards have informed that you think pho is pronounced the same as fur.
Can you confirm this?
Like you got halfway through saying fuck
>>7426213
Dumb prog foster
>>7426213
more like Ph-auur
Only 2 maybe 3 recipes worth giving you guy's, worked there and have since quit.
Now I'm working in a Call Center making 13/hr + 25% commission.
Cont.
I still make this sauce at home to this day.
All in all it was an ok place to work, management was shit and it smelt like rotting pussy but other than that it was food.
I got an inside man if you would like to request some recipes.
Dnt hold OP to it.
gj OP. I applaud this.
Which city did you work in? We have one of those here near downtown.
branson, missouri.
![11461-box-l[1].png](https://i.imgur.com/rq6u9pT.png "11461-box-l[1]")
