Archived threads in /ck/ - Food & Cooking - 577. page
Images are sometimes not shown due to bandwidth/network limitations. Refreshing the page usually helps.
Someone on this board called my food "flyover food" and that it looked like shit.
I'm not really sure what this means, can you please post pictures of flyover food and tell me why I should be offended?
first post your food
You should never be offended by something like that. Imagine someone called you a dumbass troll, that would be something to be offended about.
>>7382739
ITT: amazing and unlikely combinations.
Blue cheese, dries cranberries, and pecans or pralines. I hate dried fruit so I never tried this until recently. Wonderful.
Runner up that I just remembered: used to put gravy on my apple muffins at old country buffet when I was a kid. I wonder how it is now.
Sour cream and marjoram in Mac&cheese. Ducking tasty, especially with ketchup.
Classic balsamic and strawberries and vanilla ice cream
>>7384506
Not a huge fan of oregano. What does it add to your M&C?
Have you had your daily dosage of tacos from Tijuana, /ck/?
https://www.youtube.com/watch?v=Ca0S7h8kBLk
How can anyone unironically enjoy chicken? It's bland at best and has weird fishy taste at worst.
Fried chicken doesn't count, because all the taste is from the batter.
>>7379828
Marinate/brine it and learn to season properly.
>>7379828
It's just that some people actually know how to cook.
>How can anyone unironically enjoy chicken?
>Fried chicken doesn't count
Any other coffee snobs here? I got one of these recently and have been enjoying experimenting.
What do you guys do for steep time, roast, amount of coffee/water, etc?
Right now I pour the water in, let it go for about 30 seconds, stir it, and then let it sit for 4 minutes before pressing and pouring.
I probably use roughly 2 teaspoons of course ground coffee per (coffee) cup of water. I light the dark roasts.
sounds like you like sour + bitter coffee. to each his own i guess
>>7373203
Most normal people haven't used French Press since 1997 or so. Of course I cannot speak for the rustics who just got the new hip new cappuccinos last Tuesday. They with their monin syrups with exotic eye-talian infusions are still going apeshit over the French press, largely because the name "French" makes it sound fancy (French vanilla, French dip, etc).
See also:
>I like the dark roasts
aka French roast (very very fancy)
Anyway there is no way to make...
Comment too long. Click here to view the full text.
>>7373203
There really aren't any tips. I've been using a french press for like 12 years. It's the easiest thing in the world. Don't make the water too hot. Find some good coffee. Try some new coffee. Let it sit for a minute or two. Press it. Drink how you like it. I like a splash of baileys sometimes.
British paki/corner/news agents general
What food do you remember buying or still buy regularly?
has to be these. bargain at 20p. come in smaller packets now and dont taste the same.
Curry Golden Wonder were the shit
RIP in peace
Taz > Freddo
>>7371682
>Not the caramel variants
Anyone here watch masterchef? I've been watching season 2 of the USA version and some of the contestants do some dumb shit i couldnt even fathom like mixing raw flour into mashed potatoes or cooking shit they have never even tried before, whats the dumbest shit you've seen on a competition show? Also american contestants are so arrogant and obnoxious sometimes seems like there's no need most of the time
>USA version
UK>>>>>>>>>>>Aus>>>>>>>>>USA
The only problem I have with the American version is the editing for maximum tension and drama.
Contestants seem pretty much alike.
>>7385225
Who's that guy on the left? I'm in the Netherlands and in the season they're airing right now you have Gordon, Graham and Christina (who specializes in pastry).
>some of the contestants do some dumb shit
It's a competition, tensions are running high, mistakes will be made. It's what happens.
>Also american contestants are so arrogant and obnoxious
Not all of them, just some. And in case you hadn't noticed,...
Comment too long. Click here to view the full text.
Looks like poorly made parikash from student cafeteria and looks cold. How much it costs? 50 cents? Becouse i wouldn't pay more than that
>>7385153
Are you in south east euro?
He must be. Othervise he wouldn't be questioning things like this
What are you eating/cooking lads?
I could eat this shit all day everyday.
>greens
>>7385115
I had northern beans. Nothing else just a can of northern beans. I'm also drinking high abv beer. Yep, 0710 am and drinking. Snow is covering the ground. I slipped and slid taking out the trash but now I'm warm again.
>>7385116
>murrica
Black beans and white rice cooked Cuban style ("congri") and then I just pour some uncooked, cold egg yolks over it with a little cilantro.
No one ever taught/showed/told me to eat this dish, but I on my own created this and I LOVE IT!
I'm interested in any other odd recipes that some of you like to eat. Please include recipes!
Thanks in advance! And please, let's be constructive with our criticism.
P.S. - Pic related, it's what I'm eating right now.
>>7385007
Nummies
>>7385053
is that a cow head?
Which size is best?
I like the minis myself
>>7384772
Half pounders all the way
>>7384774
>half pounders
what? those exist?
>>7384781
Why do people look down on white bread but eat white rice?
It's the same thing
Who looks down on white bread? Even those cheese eating surrender monkeys in France eat that shit every day.
>>7384647
>Why do people look down on white bread but eat white rice?
smear campaigns. people used to say white bread made you fat, and then it was bad because it has gluten.
>>7384650
Usually smug people who like to feel like they're superior
![9rn072910[1].jpg](https://i.imgur.com/9pGq0mp.jpg "9rn072910[1].jpg")
>HauteDish is a unique culinary concept that both embraces and reinvents classic Midwestern cuisine. Housed in a charming turn of the century building in the North Loop of Minneapolis, this moderately priced full service restaurant presents a casual dining atmosphere in an upscale setting.
Okay.
>>7384468
Good job, you're mastered the art of copy-paste.
![thumb_600[1].jpg](https://i.imgur.com/wzdCuHe.jpg "thumb_600[1].jpg")
>the signature "Haute Dish," a word play on the classic Midwestern Hot Dish.
Hey guys, I made a cooking video on attempting to make Macarons. Any foodback to make the video better in the future would be hugely appreciated. Thanks guys.
>>7384092
Thanks for the link.
https://www.reddit.com/r/cookingvideos/comments/4669hg/attempting_poorly_to_make_macarons/
TY again!
So dumb. Wrong link. Here. https://www.youtube.com/watch?v=lsTfu1pyNPY
Custom ramen thread. Post pics.
>>7384043
Dank thread, can I share it?
>>7384054
Yaaaaas
>>7384043
>fancy lobster ramen
>uses pre-made ramen
LMAO
