Do you like cheese?
What's your favorite cheese?
What's your favorite condoment with cheese?
>>7413889
>Do you like cheese?
yes
>What's your favorite cheese?
there are many... Beemster extra oude to name just one
>What's your favorite condiment with cheese?
pickled olives
>yes
>manchego, if eating by itself
>honey
>>7413889
>yes
>no speciall favorite but must be europoor
>fig balsamico, wine and crisps
No food cringe thread?
Here's a new one with femme-Jack.
https://www.youtube.com/watch?v=2jJg0LgMH9Y
>>7412362
she's adorable fuck you
>>7412375
You should marry her.
Also, I said food cringe not chef/cook cringe.
Is this a /ck/ exclusive meme? What does it mean? How can we stop it? Where can they be?
jerk
>>7407028
>Is this a /ck/ exclusive meme
no
>What does it mean
refers to the mostly white, mostly suburban or rural people in the central part of this country with low/no cultural experience and don't know what's outside of their small bubble
>we
lol
>stop it
rofl
>they
just told ya
If your state doesn't touch an ocean, it's a flyover, no question. Just my 2 cents.
Do you think it's appropriate to use a homemade dry rub on a nice cut of steak (e.g. strip, filet)
If so, what sort of rub do you like?
>anything other than salt and pepper
>>7417529
salt, pepper, thyme, garlic.
>>7417529
Depends on the steak. For something like ribeye or strip I just go with salt and pepper if it's prime. For sirloin I usually marinate it or put some kind of spice rub on it since it tends to be a tougher cut.
Mexico...how can one nation be so good at food?
>>7417387
>>7417388
Many foods that have become common in my country (the US) since the Great Depression or at least post WWII just don't seem right to me. I'm not talking foods that taste bad, but foods that don't seem good enough to warrant their popularity.
The two big things I see as becoming massively overrated are chicken breast and cheese, worst when put together in dishes like chicken Alfredo, chicken Caesar and chicken pizza, but still odd to me when they're added to a dish that doesn't really benefit from using either.
For example cheap shredded cheese from a bag has gotten into everything it seems. I had some in the house salad in a restaurant the other day. Why put this shit on a salad? It doesn't add any flavor there, just like it's doesn't in your burrito. It's not doing anything in a potato salad, either, but increasingly I've seen it added there as well. And on chili? You just turn it into a gooey mess while undermining whatever heat the chili might have had. It's like they're just throwing it in everything because it's cheap and most people will say yes without even thinking if you offer them cheese on something.
Then there's chicken breast. In a world where just about any protein short of tofu is more flavorful why ever choose chicken breast? I can see it in home cooking where someone is trying to eat "healthy" on a budget. But when going out to eat when more flavorful choices are available? I don't get it.
Other popular things I don't get include ranch dressing on pizza (wtf?), turkey sandwich meat (tastes like salty nothing) and ground turkey (why?).
How about you, /ck/?
autism
>>7417209
chicken breast is fucking delicious, assuming you're talking about a breast from a good chicken.
The reason why chicken breast is flavorless is when it comes from factory farmed chickens. It suffers because the breed is selected for speed of growth rather than flavor, and because they grow so fast the bird isn't old enough at the time of slaughter to be tasty.
This is one of those things that was tasty in your grandma's day (when they killed a chicken from the farm out back) but suffers greatly these days with flavorless factory-farmed birds.
As for the popularity of adding chicken breast to everything (like a salad), people who are concerned about fat content like that: it's a lean, inoffensive meat that can be added to whatever dish for extra protein. Add chicken to a salad and now it's a low-calorie whole meal.
>>7417209
>turkey sandwich meat (tastes like salty nothing) and ground turkey (why?).
People want this for the same reason they want chicken breast: it's lean and low-fat. Nevermind the fact that it's nearly flavorless, and that ground turkey has an awful mealy texture.
/ck/ basic reading?
>mugaritz
>basic
Nah, man.
>>7416999
No one here can even read a fast food thread and comprehend it
Hey /ck/ what's the best red wine you can get with a college budget?
>>7415683
Please define "college budget"
Moronic question.
"What's the best beef you can get on a college budget?"
"Is it Beefo brand Beef, the Beef you can Queef? Because if it is...!"
>>7415694
$15 or less on one bottle
You will need:
1.1 kg flour
500 ml milk
300 ml sunflower oil
2 eggs
Little sugar (teaspoon) for yeast
3 tablespoons salt (or less, i like it salty)
50g fresh yeast
Also: 1 more beaten egg for eggwash
Sesame seeds or any seeds of your choice
1 stick butter
Prep: get yeast going in warm milk, with a teaspoon of shugar and flour. When if gets rich foam add oil and eggs, salt and flour and knead. Add less flor at a time not all at once. You will end up with silky soft dough, it's a bit messy and sticky untill you work it up. Cover and proof in warm place for an hour. Divide in 3 balls, roll them up to circles with 45 cm diameter then each circle divide in 16 triangles. But a chunk of butter and filling of choice (i used soft cheese) and roll up pulling the center tip as long as it goes. Leave on baking sheet or oiled baking dish or tin to rise for half an hour. Put eggwash sprinke with seeds ans put another chunk of butter on top. Bake for 15ish minutes at 180 degrees celsius or untill lightly golden and bottom looks golden and chrispy. Enjoy "soft as a soul" rolls. Mekane ko dusa! Fillings suggestions: cottage cheese, diced ham and chedar, jam for sweet version (replace salt with shugar)
Those "holes" on other ball are made by my husband playing with it and keeping me company
>>7414713
:^)
Underrated
I had one for dinner. Protip: the taco salad comes with a container of red salsa presumably to be used as a dressing for the salad. Don't pour the salsa on the salad. Instead order the dollar menu basic cheese nacho. Dump the nacho cheese onto the salad and use the chips to dip in the salsa instead. The salsa is surprisingly good.
>>7414577
>Eating "salad" from a fast food joint
>>7415575
>posting on 4chan all high and mighty
this can be a good board but I don't think a lot of 4chan realizes that you are basically /r/extremeshitpost. Correct me if I'm wrong, but in the Lord's year of 2016 this is the place to come shitpost.
what is the best fruit?
>>7404058
Tomatoes
pears you fucking fuck
old /alcoholic general/ is gone.
how are you alcoli/ck/s doing?
i'm sober for five days today after six months of heavy drinking every night and a few years of heavy drinking 3-5 nights a week before that. i have gained 15 pounds in the last year and losing the weight is actually my main motivation for quitting, but obviously the health benefits are huge too. so far it hasn't been too bad, but cooking dinner while not drinking has honestly been a weird feeling. the association between the two had been so strong for me.
This is strangly me, only i have gained a bit more weight over the years. I work as a cook and its different not going in smashed but surprisingly everyone i work with has been supportive of me stopping which is nice.
>>7404020
that's good to have the support. i had been hiding the real extent of my drinking from my wife, so i am avoiding making a big deal out of it. i basically just told her i'm trying to lose weight so i'm not buying beer anymore.
who else here nosebleeds when drinking?
also, most importantly,Qt to drink insanely heavily with?
No thread up.
Just picked this guy up today. Think I finally got my cutlery set for the foreseeable future.
>7 1/8" chef knife
>5 1/3" utility knife
>4" paring knife
That's pretty much what I need besides maybe a bread knife and a beater/cleaver for bones, right?
>>7409700
>One day old
>already has imperfections
lel
>>7409700
enjoy washing up.
>>7409700
You don't really need a bread knife unless you work professionally or eat a lot of crusty bread for whatever reason. A standard chefs is generally fine as long as its sharp.
I guess you could get a cleaver if you want though. Don't get a "beater" since its more likely to chip/break.
I've never seen a cookbook thread on /ck/, but hopefully someone will be interested nonetheless. I've compiled a list of cookbooks known for being somewhat of an "authority" on specific regions in the world. I don't own them all, and it's not a complete list, but all of the books have good reviews, and great recipes in my limited experience. The books are listed by region and then country. Not every country makes an appearance, due in part to the fact that not every cuisine had a cookbook that met my criteria. If anyone has any suggestions I would love to hear them.
European
>French:
"Mastering the Art of French Cooking" - Julia Child
>German:
"The German Cookbook" - Mimi Sheraton
>Greek:
"The Glorious Foods of Greece" - Diane Kochilas
>Italian:
"Essentials of Classing Italian Cooking" - Marcella Hazan
>Portuguese:
"Food of Portugal" - Jean Anderson
>Polish:
"Polish Heritage Cookery" - Robert Strybel
>Russian:
"Please to the Table" - Anya von Bremzen
>Scandinavian:
"The Great Scandinavian Baking Book" - Beatrice A. Ojakangas
>Spanish:
"The Foods and Wines of Spain" - Penelope Casas
>UK:
"Delia's Complete Cookery Course" - Delia Smith
Asian
>Chinese:
"Every Grain of Rice: Simple Chinese Home Cooking" - Fuchsia Dunlop
"Land of Plenty: A Treasury of Authentic Sichuan Cooking" - Fuchsia Dunlop
>Indian:
"Indian Cooking" - Madhur Jaffrey
>Japanese:
"Japanese Cooking: A Simple Art" - Shizuo Tsuji
>Thai:
"Thai Food" - David Thompson
>Vietnamese:
"Into the Vietnamese Kitchen" - Andrea Nguyen
"Pleasures of the Vietnamese Table" - Mai Pham
Central America
>Mexican:
"Authentic Mexican" - Richard Bayless
South America
>Colombian:
"Secrets of Colombian Cooking" - Patricia McCausland-Gallo
>Peruvian:
"The Art of Peruvian Cuisine" - Tony Custer
Middle Eastern
>Moroccan:
"Couscous and Other Good Food from Morocco" - Paula Wolfert
>Turkish:
"Classical Turkish Cooking" - Ayla E. Algar
that cunt used to post cookbooks
Mexico isn't in Central America.
>>7390187
what isn't it then
When I want a burger, I just hop behind the A&W counter and grab one myself.
Those Filipino shits have no spine. They just yell at me, but they're too small to actually do anything. They don't even call the cops because it would be too much work for them.
are you the ghost of mike brown?
THINGS
>>7416902
laughing so hard at this
>am philipino
>fucking love A and W burger
> want to do this soooooo bad
