Thoughts on this show? Or the Master chef show in general
I'm not a fan, but it's still better than most mobile posters.
What does ck think of this bad boy?
The Paul Dano brand.
>mfw klaussen pickles
You mean Vlasic.
Klaussen Paradise
Friends, what happens if a sugar deprived skeleton eats a large quantity of sugar?
I've been eating healthy for the last few months, but god damn I think I just fucked up.
I ate just over half a tray of fudge. Am I going to die?
How unpleasant is this going to be? Should I induce vomiting?
>tfw once I started I didn't have the willpower to stop
You'll probably be fine.
Expect feeling ill and quite possibly some diarrhoea.
I read somewhere that you can use risotto rice for sushi if you wash and soak it the Japanese way
Is this correct?
I'll use calrose rice for Japanese style rice. I even see some calrose rice marketed as Japanese rice at the Asian supermarket.
As far as I'm aware, yeah. I'm not saying grain size and flavor mean nothing, but rice is rice. Throw some basmati in a rice cooker, it'll come out looking like weirdly proportioned sticky rice. Cook it like sushi rice, it'll act like sushi rice.
What do you think of this banana pudding?
https://www.youtube.com/watch?v=tR4BdhW9Tpw
Fuck off.
>>7384885
who else /jackin/ it?
I just don't know at this point if I should sell it, drink it, or hold onto it for another 3 years. Tough call
Sell it and start saving up to replace that wood paneling
Can we have a meme salad thread?
Does /ck/ dip their bread in soup?
>>7382945
Yes. all winter long. This is why I bake sourdough.
>>7382964
Fresh bread with soup sounds amazing right now. I've never made bread, is sourdough a decent starter?
Got this based on some recs here in an attempt to work on my basics and I am wondering on either anyone having the actual study guide for it or on any strategies or approaches i can go about with? The first chapter that deals with recipes is the one on Stocks, Sauces, and Soups, but skimming through the chapter I didn't find any practical applications to each technique. In the Sauces section for example, by the end it will have gone through several individual sauces but no recipes where they are used in (this seemed to change at the end where you have some soups and chowders where they reuse the concepts of a bouquet garni, broths, clarified butter and so on, meaning maybe the key ideas to gain from the chapter).
I'm also wondering whats a good measure to divide these recipes by, as they are formulated for restaurants and bigger scales. Is there maybe a chart or servings I should look out for?
Stocks, sauces, and soups.
>>7382851
:( bully
Do you think you would perform well in Hell's Kitchen? Do you think your food could win?
>>7382406
That show is so painful to watch.
They make drama out of nothing. The previews they show before a commercial break are extremely over-exaggerating
>Do you think you would perform well in Hell's Kitchen?
No. Ramsey probably would not respect my triggers
>Do you think your food could win?
No
Just practice 3 dishes
1 wellington
1 risotto
1 scallop
And you'll be fine.
![jrogers_castiron-583-e1436984795540[1].jpg](https://i.imgur.com/buhQfd6.jpg "jrogers castiron-583-e1436984795540[1]")
This guy has to be the Ben Carson of cooking, do you guys agree?
https://www.youtube.com/watch?v=Os6iqDxQGAs
Just listen to his majestic carson-esque voice.
>>7381022
I like him, for a nigger.
>>>>>28940523
why bby? we loved you so much
>it's the bellweather goto trademark calling card of both novice, hobbyist and enthusiast candy lovers all around the world
>>7380123
not sure what you are trying to say but i love m+m peanuts and i usually always have a 56oz bag beside me. it lasts me about 2 weeks
>>7380384
I think he's trying to say that everyone loves peanut M&Ms, be they your everyday person or a high-standard connoisseur.
Reese's Pieces are better.
Who /rice cooker ninja/ here?
>>7400361
What's going on in this image
>>7400647
ebin meme chef skillz
