Archived threads in /ck/ - Food & Cooking - 642. page
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wait so applebees is panera bread now?
>>7348530
Foodie Senpai....I GOT YOU BABY!! All I said was, "No more FAST FOOD reviews!"...I never said NO FOOD REVIEWS B!! ;-) We are taking it to restaurants....We are going for EXOTIC FOODS.....Home-cooked Meals....Etc!! So sit back and enjoy the ride baby!! DAYM DROPS is not going ANYWHERE, I am only ADDING to my madness! Thanks for rockin' with me the LONG WAY!
What's for dinner, /ck/.
A brick of ramen and kool-aid.
If you put the brick of ramen in a pot, pour the kool-aid over it, then heat it up for a few minutes you can eat shit.
Am I supposed to cook this? sauté?
I buy the preformax ones too
4 shrimp for $3 is more perverse than the condom.
They're already cooked. If I wanted them in a hot dish, I'd just add them right at the end to make sure they warm through without overcooking them.
>>7347385
Put them in that condom and sous vide them. When they're done cover them with sriracha and feed them to your cats.
WA LA
You guys ever squeezed lemon juice into Hawaiian Punch? It's so good.
>>7346779
Not lemon but sometimes I add a few drops of Key Lime juice. It really brightens the Hawaiian Punch up.
>>7346779
squeeze sum vodka into it and throw up a bunch of red shit on mum's carpet lmao
Would nut butter be an ok substitute for the seasame paste in this recipe? Really want to make this right now.
https://www.youtube.com/watch?v=JmDBjEElEUg
>>7346321
Depends on the kind. Sometimes people use peanut butter instead of tahini but I never found it to be comparable.
>>7346362
I have sunflower seed butter as well, maybe that?
>> btw
excellent thread old chap. great addition to the board johnny j.
>>7346355
banner related
![not%20GMO%20vegan%20cheese%20but%20could%20you%20tell%20anyway[1].jpg](https://i.imgur.com/QZ4o1tE.jpg "not%20GMO%20vegan%20cheese%20but%20could%20you%20tell%20anyway[1].jpg")
Why is there no cheese thread currently active?
Anyone have any good recommendations? Looking in particular for something like Mozarella, only with a stronger and fuller flavour. Texture and versatility in cooking is great, but the lack of real flavour generally means you have to add a second type of cheese to any dish so it's not super bland.
>>7346049
buy smoked mozzarella.
>subcategories of a memefood
So I'm gonna start working at a pizza restaurant part time, fri-sun. It's going to be afternoon/night (no later than 11.)
What should I expect?
I've worked in a bowling alley "snack bar" (we actually had some cool dishes) and a have volunteered at my local baseball snack bar. Except for my cooking at home (which I do every night) I've never worked at a restaurant before.
>>7345204
Easy work. Learn fast, don't fuck up, if you're still a teenager and living with mom and dad, now is the prime time to do a bunch of drugs before going to work and try to fuck the hottest coworker.
>>7345243
I'm not a teenager with mom and dad lol. This is just a part time gig to make a little extra cash on the side. I didn't even apply, I was recommended by a friend of the boss of the company and he said come on in.
But, good to know.
ove glove anti steam
this shit's the real deal
i just fucked with a pressure cooker wearing ove glove and i totally didn't get burned
was awesome,, touching 250 degree steam without serious burns!
i made the mistake of buying oven mitts at the dollar store.
the fabric fell apart and left huge gaping holes. i burned the fuck out of my thumb when i pulled out a casserole.
now i have baking anxiety. i'm afraid to bake. i think very oven mitt will fail on me.
>>7345196
that sucks,
i've had ove glove for a while.. it reeks like hell but i reach into the bbq with that shit
it really does make your hands not burn
What should we order for dinner?
squid ink pasta
>>7344961
Would that be considered more Asian or Mediterranean?
Hi /ck/. In an attempt to make my food healthier I got a big pack of baby spinach and have been pureeing it into a juice and adding it to everything I make. I make a lot of soups for example, so I try to hide it in there because it's bitter and I do a pretty good job.
I do like some vegetables like bell peppers and cucumbers so it's not like I eat like a complete garbage can, but today for example I made chicken and sausage sauce piquante and I didn't know how to incorporate something in that wouldn't taste like shit so I just went the juiced spinach route.
Is this a good idea? Any other ideas of how to hide vegetables to my food to make it healthier? Any recipes?
>inb4 you are literally a baby
spinach is good for you. if you are making anything with cooked spinach in it, just buy it frozen. You will save a lot of money and it last for months that way.
>>7344617
>having to "hide" vegetables in your food
You are literally a baby
>order burger and fries combo
>fries and drink are already gone when I get home to eat burger
>I will never enjoy a full combo experience
Does anyone else share my delima? I may start ordering two combos so I'll have fries and drink when I get home but I don't know what to do with the extra burger
I order like 4 combos at a time. As long as I get different sodas for each one no one will know I'm eating them all.
>>7344599
Are you sure they won't know? I was worried about that, they'll make fun of me. I could do different drinks and burgers.
puppy monkey baby
VIRAL
I
R
A
L
>podcast on YouTube at work
>every 10 fucking minutes
I welcome death.
Yesterday, I made about 2 gallons of beef stock. In the pic, you see about 3 1/2 cups of beef fat, that was rendered out during the stock making, then chilled, removed, heated, and filtered.
Before I crowd my freezer space with more by-product of cooking (I try not waste anything ), is it really worth keeping? I'd like to hold on to it until I have enough rendered beef fat to make beef fat fries with it, but it will be awhile before I go through the process again, and I rarely buy beef fat just for rendering. Keep it, or throw out?
It was my understanding that you make french fries with suet, which has a lower melting point than regular beef fat.
>>7344059
If you have space in the fridge then yeah, keep it, it makes a good frying oil. Or you can rend it for tallow which can be used in place of lard or crisco, tallow also makes amazing soaps.
Or just throw it out. Idgaf
I've seen a lot of threads about picky eating and I'm wondering if these baby food pouches are going to have an effect on that in the future.
We sell a bunch of different varieties where I work, almost all of them are some kind of 'fruit with vegetable' kind, but i've also seen savory ones and ones that are meant to taste like vegetables. Do you think introducing these flavors to children who aren't ready for solids is a good start? or will having our kids sucking on pouches for half their meals have a more negative effect over all?
enjoy that BPA
