All right time to fucking settle this
What's the best way to make a philly cheese steak what's the best condiments other assorted crappie to put on it
Throw sreakums on a sub bun
Add hot cheese wiz
Thats how they do it in Philly
>>7389357
>assorted crappie
I've never had crappie on a philly cheese steak.
But one of the best phillys I've had was: steak, provolone, grilled onions and peppers (sweet and bell), lettuce, tomato, and mayonnaise on white bread. It was from a hole in the wall convenience store.
Thin sliced ribeye, provolone, fried onions, crusty italian rolls.
Peppers/mushrooms are optional. Not really "authentic" depending on who you ask, but still good.
they are all brands
they are based soly on advertising, look at their sponsorship of people doing crazy cool shit that turns in to VIRAL VIDEOS BRO
Rally, air racing, sailing, race car driving, skydiving
all drank by beta males thinking they are cool, and the perephanilia is worn by douchbags, and the actions themselves are done by hypermasculine testosterone "rich guys" who would not exist or do what they could without the sponsorship dollars
same with "professional sports"
they are all the capitalist advertising jew
Mad as fuck
>>7397546
>>7397560
do you both drink this degenerate sugar crap?
>>7397584
>neckbeard
really? how original and inaccurate
How many cherry pits, if ground down, would it take to cause death? From the cyanide.
I do not intend to use this to kill another person.
I have simply seen recipies where cherry pits have been used but I know that they contain cyanide so I am wondering if this should be dangerous to do. People have suffered from poisoning from cherry pits but I do not know how many.
>>7396773
Ah yeah that totally sounds like you are not trying to kill yourself or someone else.
Come on someone help this innocent man/woman.
Thoughts on my risotto?
>>7396299
>foods that will look identical when you throw them up
How does it taste?
>>7396303
where can I learn how to arrange food on the plate so it looks fancy?
it tastes good
>>7396314
for example you can form a risotto cylinder and top with some fresh herb.
you definitely want it to be more compact, alone for not cooling down so fast
is anyone here able to identify just what the fuck this is?
>>7396106
https://www.google.ca/search?tbs=sbi:AMhZZiv3C1BogLMzkjmSk5uVH2m1PnF_1tVlYU9axEXlnaBm6SYrzzOo0vH8jeIsheBaU2kXlLYlY1N3jsS63BmHxnXiC28UAnL4ORdhtUmXYtGqDkfEHRmnnsrOAdOX7CzGOEF1PjpmtewwbASp8ZUq1NGMMlTtmpub1AZOb98okKcVnx0tO6sk5eO7f3x09LoIATNhvHxRjasGsmwm-Nc2la1T7tmRpLwVPkUrXJnQg-dhBpq80Sc1vo25hPLWGAw0Ne8zUoYUN73Tgraf8l0pr1CWiqCSNalQbomV4-qXlbfGCW6ykBFQiXWLfnE4i_1S2bsEHao_1dDPIq424XMiBmchLD3_1jMuUeOOVhzJ-4c4hyAIh85RDnNhDj-RC6yuzEM1iGJ-0CyQktfvF90JQx3wiUMdKiwjoDjIxMbkvpHEDN3M27Jk4QZ7tCWm2TtTc0H5rVrSVATvSg4aT6f27cCaKM9TE6sCPJfdIp8Wd7mFSQLdupSsOyZMzzW-TB8-53nYAyliTZd1-mMGtAeKR5TNlVokmUyvFzbPL_1ijbQlWOpfLo3e040N2F-EjcoT2R8OEPTkmSZ9ZDUBGKQ-iQRp6pZDDJASSrDtBJFa6FmFbTEylt58UPX1Utf9vWCVVMxBGXdEBvRzeAtZah-u86VGgHZWM9C7dbEc9_1EMfGaomthVg50mzNVPnlKBbFXcgNGF4N5nYwZoG4M7GTgdryCiivwpVZh1JgfnuVNBCVghHctIa6_1uYnhaNYzrMcZO3kt5Sp6GygZLylf0w5-tYb5eA3QPchrlzKJtbT13nfLk1OmzkpSzq2hPiWKYscd3XTG1_1n1rgZ2cmXSPn-3uwnMqMcEhgiZHgehsX8ngdsDd6gdDLhNudGXBGvKDYgZOMrExD4-0C6hLAj_1F1XTHE8IrK0kdHAyT8rtAJ98ZRpCO5nf6c0xIsBI7gN9WFgOkStbxo7MXK3zHOWOiD5iSxFfo-b7Ymz3e0QveGMp6hXZwIwt7ge6UzK55KqMGN_196iPrLjXzuJFP3WL0-DvmPRPJKGB0yWHhRN0IdCj0a3cLJSok_1NwLSvNLcHx9NSXU5CenRAygvuS8KJBYav4x495hRw_1Y8rE-0CRZBYYL8MMRUhKEXeOjSBUI2WUYQWvAlxgjStr7xACj2VdSA9kJ2eFuWhBLxzUzBtkdWSTf8wJTwhJMht2wJutzVNvbZmrT2beRKryT5CIoGm_1H0U-nMBiZD-TljUaX8plRMOz3NLe1D8LAf_1P53JdRTRfjDFD8jlNmGce_1lYzl4CMTSKNT3K8wusu8_1GWKsqIOFIuj_1WKt4ohjq9h1F4y8WGZFVIpiT7dNjbA3hGMy4WD29DIreTI_1E5kAGuBYxRR35jh7ZyTb8sHMIMJ_15PA2XxsSXK5iLfZBRDK71TVcDsPGuXS5eagUEpJ5xYpGeLlf5Lvuw_10lCWoN0sec7JJ2znDN5eUZYnpZM9CwLsLJwaSyZQ3ELL3sAFjLXDS8huCPYfHI2rZVt6d4UZCoViZCldnGC3f2P2IlTfZJjcCmJehA2e1wJgUs_1gBk9NvMjL4sdCOufiZxxOp4RNy2kglq45ZWeY3kZbqw8Cjmn-oQ32OQCY_1S1c4JvHHMu9OnPVJg
well google didnt help
Banh Bo Nuong.
https://www.youtube.com/watch?v=TIOM3183ij8
I'm proud I remembered that, 'cause I'm a white guy.
Crunchy water
and
>>7394606
excellent thread
>>7394631
Indeed.
I wish all threads on /ck/ were of this high quality.
Are you crazy about condiments and dipping sauces like I am?
I can't get enough. If I get fries or chicken strips, I have to have like 4-5 sauces alongside for dipping.
>>7393932
No. If the food requires condiments to make it taste good it wasn't seasoned correctly in the first place. As far as dipping sauces go I find I rarely eat foods that require them.
>>7393932
I like to put mustard on my fries
>>7393932
you do your condiments yourself? im looking into making pork chops with sweet potato fries and sweet sour bell pepper, so i really need something salty going on with the fries to balance out the flavor. any good suggestion on a mayonnaise?
Any hidden gems on the typical Chinese menu?
I'm not talking any place special. Generic Chinese food where they all order from the same manufacturer.
This old korean guy I work with said maybe 20% of family owned asian restaurants will prepare dog for you if you look asian.
>>7393686
Crab rangoon nigga
Aromatic crispy duck with pancakes is probably the best thing on a generic Chinese menu.
![cooked%20japonica%20vs%20indica[1].jpg](https://i.imgur.com/Yyt9Vh0.jpg "cooked%20japonica%20vs%20indica[1]")
What's the best brand of Japanese rice sold outside of Japan? I want something authentic. I know shinmai rice is almost impossible to get but is there anything else worth trying?
>>7390889
japs themselves literally buy american grown rice.
Go to a Japanese grocery store and ask for a recommendation on vintage and varietal.
Quality changes with the seasons.
>>7390902
>japs themselves literally buy american grown rice.
This.
The best rice you can get at your grocery is probably Texmati, and that brand. If you want a short grain rice of creamy deliciousness of starch, try the spanish section for Goya Diana Valenica rice and make a nice risotto. If you want something special get some "popcorn" rice from Lousiana, for like the best of jasmine and basmati flavors.
What am I doing wrong with my pizza dough? I've tried about 3 different recipes, but I always have the same problem. The dough is always a sticky mess that sticks to whatever I put it on, even if I cover the surface with semolina. It makes pizza stones impossible because if I make the pizza on a worktop with all the cheese and toppings, I won't be able to remove the pizza without tearing it to pieces. Also when I try to spread it out on my worktop, I can't get it thin enough because it just tears.
It looks something like pic related.
not enough gluten development.
knead it while gradually adding flour until it doesn't stick anymore
How are you making it? Looks to me like it didn't get kneaded enough before proofing.
Too much water. Get a digital scale so you can precisely measure flour and water and get the right consistency. Do you have a metal scraper? That's also necessary.
Get a non-stick pizza pan and forget about stones.
Can anyone else never decide what they want to eat unless they're eating out? I know a lot of foods I like, and at a restaurant, I can always decide, but when I'm home, I have no fucking idea, if anybody asks me what I want to cook, I never know, and end up eating out, or eating what somebody else cooks.
Why?
Because you're a child who can't deal with decision making unless someone else gives you the options?
Because you're an idiot
Oatmeal or eggs for breakfast,
Wraps or grain salads for lunch,
Rotate your protein for evening meals,
Between chicken, pork, beef, lamb, white fish, oily fish, legumes, etc.
>>7396961
>Because you're a child who can't deal with decision making unless someone else gives you the options?
and women. When I'm on a date w/ a chick, she gets 1 minute to decide, if she hasn't, I take her menu and order for her.
Hey /ck/, I'm gonna be making steak for the first time tomorrow. Any tips on how to make the perfect steak?
Make sure it's near room temperature before you start to cook it. Cook on high heat, only move it when you're ready to flip.
Put it in frozen and dry, flip frequently
>>7396942
30min-1 hour before you plan to start cooking it, take it from the fridge and salt and pepper the fuck out of each side, let it sit
Put a few tablespoons of oil (I use vegetable, but /ck/ and chefs recoomend olive and peanut) in the pan and put it on about 85% heat. Let pan warm for 5 min
Place steak in pan and let it cook for 5 min on one side. Turn over and let cook for 4 min on other side.
remove from pan and place on aluminum foil
Rub 1tb of butter over steak.
Wrap in aluminum foil and let sit for 10 min.
Serve
Fuck you
>classic image.jpg
is this sperm?
What rice storage box do you use?
the trash bin because rice is gross
you're mam's coochie
The zip-top resealable bag it comes in
>Goya ftw
So u bought this thing because it came with a smell r one that I us to serve little things and it was cute as fuck
...but what can I actually make in it?
Is it a casserole thing or what? (If unclear, it's made of ceramic)
it's just a baking dish.
you could use it for a casserole, or something like cake or brownies.
>>7396520
so....any good/easy casserole recipes/ideas then? :3
>brownies
I'll have to try that as well some day
Apple crisp.
![stretching-sticky-dough[1].jpg](https://i.imgur.com/7Pa2v9I.jpg "stretching-sticky-dough[1]")
