Are there any particular snacks or candies not available in your country/region that you're curious about trying at least once sometime? For me, pic related (salmiak)
Theres no ammonium chloride flavored products where you live?
thats just wromg.
I want to try some;
Hot pockets
twinkie's
corn dogs
digiorno
and taki's habanero chips
all bad shit I know
>>7403100
>Twinkie
Sort of a cheap, moist vanilla sponge cake with a cheaper cream filling. all in all they aren't bad when you're drunk or stoned.
>>7401973
Ausfag?
My bro bought some back from Finland and try as I might, I couldn't enjoy it like Vegemite.
>tfw you screw up cooking something and it tastes shitty or just really really bland but you still force yourself to eat it because it cost you money and effort
>>7400927
you can just deal with it. The nightmare starts in the same situation but if you have to serve it to other people and you don't have a backup plan.
>>7400927
>fuck up making some pasta sauce, unbelievably hot, too many chillies I think
>actually have to stop halfway to go to the store for milk
>power through the rest of the terrible tasting hot mess I have made
>>7400927
it's okay cause you gained some skills, the more you cook the better you'll be. Or at least that's what I keep telling myself.
>be me cooking today's lunch
>feel inspired since I saw this Gordon Ramsay's video for boeuf stroganoff
>take some chicken breasts and roll them in paprika, cumin and a little bit of paprika while i cook some onions and mushrooms
>cook the chicken with the rest
>imfeelingthis.jpeg
>add some chicken broth cause it's professional
>add some cream
>shit looks dank, my roomates are salivating
>get a boner from so much skillz
mfw when it was just meh, with undercooked mushrooms and not a very good mix of spices
pic related de chicken stroganoff
It wasn't all that bad but I know what to do different next time.
Is it true yanks don't use pizza shears?
How do they get a slice to match up to your ideal dimensions?
i've seen a few restaurants use these.
the overwhelming majority of restaurants just eyeball the pizza.
precut slices are the hallmark of shit tier pizza
you know you're in a proper pizzeria when your pizza comes to you unsliced
>>7400936
>Eating pizza with fork and knife
wat
that elvis sandwich
What would you do? Chunky or creamy peanut butter? What flavor jelly?
Crispy or chewy bacon? Mashed or sliced banana?
>>7400332
Pic looks terrible. Bread looks tough, untoasted.
Chewy bacon is just someone not cooking it properly. Thus, bacon should be added right at the end, so it stays crispy.
Its a silly sandwich, really. It's one ingredient too many. PBJ, PB&B, to either one add bacon, but not all of those things. Bread should be white or whole grain, not too heavy/dense unless very soft, or else lightly toasted.
>>7400347
>Chewy bacon is just someone not cooking it properly
Actually, people can like chewy meat. Not all bacon is really thin so it gets crispy and crumbly, there are some thicker ones that can have a little crisp but be more chewy.
I would have the bacon very crispy with not too much jelly, maybe some wholefoods tier special peanut butter for zing
I'm okay with a simple white loaf
Is cooking with extra virgin olive oil bad?
it has a low smoke point.
>>7396714
For you.
>>7396710
They say it is, but I cook with it sometimes, and the world doesn't seem to end. Just turn the heat down a bit.
I bought some squids today.
How do I prepare them? Help.
is squid singular AND plural?
ikamesi
I'm gaining weight. What's something tasty I can eat tons of without gaining weight?
>>7395730
Stop being a fat fuck, lose the weight and eat whatever you want in moderation and proper exercise.
>>7395730
Air
>>7395730
cabbage
beans
soup
Do you like Jewish food?
Please no oven jokes. :3
Gefilte Fish FTW. With some horseradish and some Manischewitz.
>see "Beef salami" in Kosher section of grocery store
>it's just salami-shaped bologna
>it smells like feet
Never again, Shlomo.
Oven you ever wanted to cook something with dry, indirect heat?
Who else eats chips like these and love burning their mouths?
This forum is for cooks.
Not lazy slobs that stuff Doritos in their face because they dont know how to make food.
>>7402629
Why bother with impersonations?
>>7402639
>/ck/ - Food & Cooking
>Food
Come on now
I ate the shit out of this.
>>7402506
Could be rarer, but looks good overall.
What did you dip the steak in? Horseradish I hope
it was intentional i'm not into really rare, just cooked it in a shitload of salt, cracked pepper and olive oil then a bit of bbq sauce on the side. had to eat the salad later cos was too full.
>>7402519
Either way, that's almost a full pound of steak, so good job on that.
That being said..
>bbq sauce?
Try horseradish if you haven't yet. The spicer the better. It may change the way you eat steak for the rest of your life
Weird snack/meals you invented.
I get 1 tablespoon each cream cheese and jam mixed together in a bowl and put about 1/2 cup gram cracker crumbs and mix well.
My family thinks it is gross but it's really good. Any other good weird snacks?
>>7402494
I cram 4 cookies in a glass, drown it in milk then stir/crush the cookies with a sundae spoon, the thin long ones, and drink the cookie milk and then eat the cookies at the bottom.
I call it "The Fucking Mess"
>>7402494
>tortilla chip
>sour cream
>jalapeno slice on top
Poorfag food, but surprisingly addicting
>cut a fist sized chunk of chocolate chip cookie dough
>plop it on baking sheet
>stick it in oven
>preheat to 350
>by the time its done preheating(about 10 min) it should be a big, goopy, half cooked mess
>scrape it into a bowl
>take 1 scoop of vanilla ice cream and put it on top
>wait about 5 min
>the "cookie" should still be hot and the ice cream half melted but still cold
>now dig in you sweaty fat fuck and enjoy your diabeetus
the best desert ive ever had
also peperoni slices and crackers is goat
what does /ck/ think of blue apron/hello fresh/other box-of-ingredients subscription services? I think the portions are too small...
>>7402459
Expand. I think it's a complete waste of money, but never tried it.
I like the idea, but it seems a bit pricey and I've heard of people getting rotten/spoiled ingredients.
That said, being able to experiment with things you might not ordinarily make seems like a great way to expand and fill out your repertoire. I'll be honest, though, I'd be pissed if one of the meals I paid so much money for was that carrot and kale salad.
Seems a bit tacky to me, and totally destructive to a budding cook's versatility. Supposing you're cooking for someone and they want a substitution due to allergies or preference. If all you have are the specific ingredients/instructions/skills for that exact recipe, you're fucked.
It also seems patronising to have a recipe source hand you all the ingredients in a box, like you're not smart enough to buy them yourself.
Still, I'm sure there's a big market for it. Until they start properly teaching cooking in school, there will always be a lot of people who have no idea how a kitchen works.
Excluding baked goods, when is it a good idea to add milk to your recipes? I've added milk to pastas, rice, cereal...what else is out there?
>>7402457
Yes, ask an open ended question with a million caveats. Good thread, friend!
>>7402457
Mixing milk with scrambled eggs before cooking is an absolute must
>pro tip, half and half is even better
Tendies
Any cu/ck/s with restaurant experience here? I wanted an insider to help me understand why portion sizes in restaurants are so out of control.
A theory I've been kicking around is that it's simply good business. Let me explain. In my mind, I see a few categories for expenses in a typical restaurant:
Staff
Cost of goods (food)
Rent
Equipment
Advertising
The source of revenue for a restaurant is the meals paid for by restaurant patrons. The more customers a restaurant has, the more revenue they can generate. Alternatively, a restaurant can increase revenue without acquiring more customers by increasing prices.
Anecdotally speaking, I think there must be some point at which a restaurant simply cannot pull in any more customers at any given time of the day, like a saturation point. After all, the building can only hold so many people, and people don't like being rushed out the door once they've been seated. Even if a restaurant expanded their premises, they'd have to spend more on rent, staff, equipment, and goods, so there's probably a happy equilibrium that they reach to maximize profits.
So their other option is to squeeze more money out of their patrons to increase revenue. In the case of an average restaurant, the easiest way to convince someone to pay more for a meal than they otherwise would is to increase portion sizes. My guess is that this has also been optimized in such a way that the restaurant makes a positive margin with respect to the sizes of their portions and the cost of the meal.
Can anyone weigh in on this? Is there something I'm missing? Are large portion sizes purely good business, or do customers enjoy gorging themselves?
>dubs get
Are American servings really that big?
>>7402433
Why does the European dish have toddler silverware?
>>7402433
Yes, it is purely good business. Think of paying 10 bucks a plate for Sysco ingredients at that paltry euro size, you'd feel jew'd out of a decent meal.
>dad complains about steakhouses and ordering steak at a restaurant
>proudly proclaims he can make a better steak at home and that nice steakhouses are a ripoff
>orders his ribeye well done with a1 sauce
>cooks all the steaks at home well done and eats with a1 sauce
Yea, those steakhouse steaks sure are a scam alright
>Anon shittalks his dad on the internet because he's too timid to disagree with him in real life
>>7402078
he probably gets anal fisted by father regularly like his pic hinted
>>7402078
Holy fuckin kek Op gets BTFO
![IMG_0035[1].jpg](https://i.imgur.com/dkqBvkN.jpg "IMG 0035[1]")
![10611-2[1].jpg](https://i.imgur.com/kSccB7f.jpg "10611-2[1]")
