Archived threads in /ck/ - Food & Cooking - 640. page
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![61bpP+JXr-L._AC_UL320_SR282,320_[1].jpg](https://i.imgur.com/llzd7OT.jpg "61bpP+JXr-L._AC_UL320_SR282,320_[1].jpg")
I'm sick as hell and just made this shit because the idea of doing anything more complicated right now sounded horrible. What do you guys make when you are sick?
I drink ginger ale because it makes your stomach feel better
I remember Jello being good for you too, but I don't remember how
>>7352075
Real chicken noodle soup. It's good because the cartilage breaks down in the soup. That shit in your OP is good, but its just salty chicken flavored water.
>>7352098
I completely agree, I love the real thing. But it is more trouble than I'm looking for when getting out of bed is a struggle.
Im one of those people who missed out on things like Crystal Pepsi, Donkey Kong Cereal and Ecto-cooler. Don't they still make things with similar flavor or are they really gone forever?
>>7352013
They were shit. When you're older you'll shitpost on some north korean orinthopter forum and newfangled genetically engineered ADHD kiddies will ask you what life was like when you had {junk food of 2016} and you'll explain to them why it, too, was shit.
Please just eat real food and forget about this garbage.
Pic unrelated.
Prior to starting Bud's Best in 1991, Bud Cason owned and ran Greg's Cookies in Birmingham. He purchased the business in 1970. Sales were only one million dollars per year. In 1983, he purchased Bishop Baking Company (a snack cake company) in Cleveland, TN. He sold the two companies in 1986 when revenues were 23 million. Bud had to sign a 5-year non-compete agreement.
Bud's Best Cookies began construction of the 89,000 sq. ft. building in 1991. The first cookies were sold in April of 1993. Sales for 1993 were 1.8 million. Bud Cason started a whole new concept...
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Who gives a fuck
>>7351993
Over the years our facility has grown to over 130,000 square feet, and our Safe Quality Foods (SQF) is a food safety program that meets the requirements of Global Food Safety Initiative (GFSI). The Program was formed to boost the confidence of consumers toward food manufacturers and provides independent certification that a supplier's food safety and quality management system complies with international and domestic food safety regulations. This enables suppliers to assure their customers that food has been produced,...
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Hey guys, I'm barely starting to make my own food more and more and am pretty happy with how this came out.
Chicken breast, spinach, blue cheese, walnut, and a balsamic reduction.
Any other folks who are barely learning how to work the stove and such? What recent things are you proud of?
>>7351982
looks real good anon, would eat
Ain't gonna stunt, that looks fucking delicious family.
>>7351982
That looks dope as fuck.
Been trying a lot of shit out lately, and my favorite that actually turns out well is salmon with a maple/soy marinade. Emptied the marinade into a pan and reduced w/butter and citrus and it was a decent sauce. Served with stir fry bok choy and turnip.
Post cocktail recipes.
>Post cocktail recipes
This is one is made with Nestle toffee crisp, I hope that's good enough. I couldn't find any Honeycomb or Raisin Bran cocktails.
>>7351981
The writing on the right side got dark.
>>7352263
I hope you bolt from this thread
I have this. What the fuck do I do with it?
Chop it up & put it in a curry
Sell it for twice it's original value
like potato mash but with coliflor
So /ck/, I just got a 12 inch lodge cast iron the other day, I seasoned it, washed it, seasoned it, washed it, seasoned it.
I tried to make some burgers in it tonight, and they stuck a lot more than I wanted them too, so I washed it again and put a light coat of oil on it.
My question is, since it's still sticking, should I season it in the oven a few more times, or just keep cooking with it until it builds up naturally. Also, after every use when I clean it, when I rub another coat of oil on it, should I be heating it or just let it stay there?
https://www.cooksillustrated.com/how_tos/5820-the-ultimate-way-to-season-cast-iron
PROTIP
>cast iron isn't magic
>put some oil or butter in there genius
>>7351896
Damn. Thanks dude. I'll try this. Don't have a self-cleaning cycle on my oven though so I'll have to find a way to strip the seasoning I've already put on there.
Hungover as shit /ck/
I havnt left my room, or seen daylight
Im gonna go out just once and come back.... so whats good to eat when im like this
Friggin starvin
'Nara with some 'za covered in 'cha
cough syrup
how much would you guess "a generous splash of tequila" go be in fluid units?
Pic unrelated.
Just enough to come through in the finished product, aka too much. Use your own judgement instead.
Just one bottle. Maybe a little bit less.
Somewhere between a quarter and a third of a cup.
How would this seasoning go on pizza? I like my pizza plain and with oregano, garlic powder, and small thin layer of hot sauce (I would add a lot more but it overpowers it)
I love the fucking smell this Chinese five spices thing gives off though, reminds me of the star anise and clove with tea cigarettes I used to roll (for obvious reasons). Would it be gud for pizza? What seasonings do u usually add
maybe in a curry or a pasta, but not on pizza
>>7351686
Just had it
Not bad
But it's kinda sweet from the anise and clove
Just fennel and cardamom would be better
wasabi
try it
i'll not guarantee
Anyone have any good ideas for cooking/baking with whey protein?
General rules for cooking with whey:
>whey is ALWAYS 1/4 the recipe
>must use a flour (oats, coconut flour)
>must use a moisturizer (cottage cheese, sweet pototoes)
>needs a binding substance (eggs, egg whites)
Cookies, cakes, pies, pancakes, breads are all great, but I'm looking for something more out of the box.
Here's a link for more...
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>>7351678
i know this isn't cooking but i like your thread and you're going to take my bump whether you like it or not
>1 cup yogurt
>2 scoops whey
>1 tbsp powdered peanut butter
>sugar
mix this and stick it in the freezer overnight for a protein froyo thing in the morning. It's gonna be pretty hard but if you want a froyo consistency you're going to need to stir it every...
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>>7351691
Holy cow that sounds awesome lol
I knew /ck/ was the place to ask
What's /ck/ eating tonight?
>>7351908
every time i see you post i get one step closer to killing myself
I got pad thai, fried rice and spring rolls from a place up the street.
I already ate all of it though.
![waiter-tray_full[1].jpg](https://i.imgur.com/NXY8Wbj.jpg "waiter-tray_full[1].jpg")
Anyone in the service industry here? Managers or anyone in fine dining?
I'd really love to serve in a fine dining setting but I don't have prior experience serving in anything close.
A VERY popular spot in my city is holding open interviews this week and I plan on paying them a visit.
I've been serving for over a year at a higher-end chain ($16-$25 per entree) but didn't learn a few key things that would probably be really beneficial. To be specific, I don't know too much about wine like how to differentiate between them or their characteristics....
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>>7351594
one thing to understand is that regardless of the "class" or price of a restaurant. the people will still 60-70% of the time be completely shitty.
the higher the price point the more shitty the complaints. Be prepared to deal with that on the regular. also expect to work with a lot of people who don't like your job as much as you do.
(was a bartender then a "mixologist" for 4 years)
>>7351602
>people will still 60-70% of the time be completely shitty
That's basically a given. I don't care too much when the check average will be at least $60-80 per person without booze
>higher the price point the more shitty the complaints
I could see that, but the last point will still apply
>expect to work with a lot of people who don't like your job as much as you do
doesn't sound like anything...
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>>7351594
It will probably depend on how much they need another employee.
When I hire, if I've lost more than one person recently, I need to fill the spot more quickly and care more for experience/qualifications. If you aren't 21, with at least a prior year experience, or you don't seem like a fast learner, I'm not interested.
If I'm just hiring to build a crew then I don't care as much about your age or experience. If you seem capable of learning and have a good attitude, you're...
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You ever made your own cheese, /ck/? I wonder what I could add to this. If I add bastard saffron it's basically cheddar, right?
>>7351489
How do you add saffron to that? Unwrap, put saffron in and then mush it thoroughly?
>>7351506
I guess so. I added bastard saffron (i can't remember the real name, but it's similar to saffron for a hundreth the price) and salt. It turned a little yellow. I think it probably needs to be reheated and mixed with some kind of oil in order to make the type of cheddar you typically find in stores.
cheddar cheese has to be cheddared, you fool. you made yellow queso, which is fine, but cheddaring is a lot more work and time. like 3 months, minimum.
Well well, what do we have here?
>>7351458
>chicago
>unappetizing meat byproducts sold under the guise of "nostalgia"
pick both
>K CH
>>7351458
And the big unveiling.
