fffffuck wrong video sorry
https://www.youtube.com/watch?v=Est1M9WyDu8

https://www.youtube.com/watch?v=q0QzytxYeI8

https://www.youtube.com/watch?v=z9D9jpuplBo

>>7285990
Guaranteed replies

>>7285990
Man, Japs are weird. But then again, you can expect that japs are weird when it comes to food, so the point kinda loses meaning.
Still, I´ d try that, just out of curiosity.

>>7286819
>I´ d try that, just out of curiosity
It's french fries with chocolate sauce squirted on them, anon. I'm sure it's not outside the realm of possibility for you to rustle this one up at home.

>>7285966
Isn't most, if not all, veal just a by-product of the dairy industry, also less money spent on raising it until adulthood, so really there's no real reason it would be more expensive, especially if from the same place, it's not really a status symbol anymore so it's not as expensive anymore

>>7285984
veal is usually sold at higher prices as its more tender though

>>7286010
There's relatively less demand for it though thanks to muh tortured baby cows

>>7285921
eating outside lol

>here's your fruit platter
>that'll be 4.99 plus tip

What is this post?

Are you trying to get people upset about fruit, or sad about fries?

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Cooked.

Frozen pizza thread?
Just tried Aldi's cheap pizza, three margheritas for 1,99€. Actually pretty good, almost on par with Netto.

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>>7285853
>>7285850
Samefag

>I had just been to the theatre and I wanted to give them a piece of my mind: ‘Thou stuffed cloak-bags of guts, thou bolting-hutches of beastliness, thou knotty-pated fools, thou whoreson obscene greasy tallow-catches!’

>That’s what I wanted to shout after them. But I didn’t.

"i'm beta and i want everyone to know it: the article"

>>7285799
I'm not giving those shite wands any clicks, fiendo. Next time use pastebin.

Checked

When anons say "all OC is good OC", they don't really mean "all".

Pretty much 60% of /ck/ in a nutshell. You're pretty much at the top of the bell on the current scale. Not bad for a drunk I guess.

>>7285776

It's not another Ja/ck/ thread so we should at least be grateful for that.

>>7285767
Your town doesn't have any small markets that specialize in Indian/Asian/MidEast foods? That's where I always find dried chickpeas.

But failing that, you can still use canned chickpeas - you just need to drain them and then leave them sitting out for a while so they can dry a bit.

Dried chickpeas should be incredibly easy to come by.

Alternatively, have you tried using chick pea flour instead of regular flour to dry your dough?

>>7285790
You mean cement?

Use google. It's not difficult.

>>7285766
I know, and I do. I was just wondering if anyone on /ck/ had any suggestions

>>7285766
Use Google to find a better cooking forum without dip shits like you.

I enjoy slapping chicken, BBQ sauce, onions, garlic, and spices.
I've tried cayenne pepper and pakrika but I can't get the amount right. First time it had no impact and the second time it had an overwhelming flavor

>>7285698
>I can't even cook frozen convenience food!

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Sorry, Op. I've never had that problem. Maybe next time you should fallow the directions on the package. Also, get into the habit of cooking to color and not just by time. Your ovens might not be calibrated correctly or your oven might run a little hot (or cold). Just, do better.

and I recommend pic related cause this shit is delicious.

depends on the person, I think gordon is mostly for show but I have worked with some who just freak out at the smallest mistakes.

Never creates a healthy work atmosphere. I always avoided kitchens with chefs who had anger issues. Now I have my own place and we treat each other with respect.

>>7285675
Frivelous luxury? The bitchier, the better.
Example: fashionists, chefs, art gallery owners, coiffeurs. You name it. It's a meme indeed.

>>7285579
you have to add water 'n shit, right?

>>7285583

Yeah but i don't get how that adds 300 calories

>>7285713
Pot is 90g dry
Prepared it is about 300g
The per 100g on the label is referring to its prepared weight i.e. 30g of filth and 70ml of water

>>7285576
Ricotta with egg, parsley and maybe some garlic.

>>7285585
Can you tell me how to make the filling then? Or link me the recipe?

>>7285616
sure, it's google.com

>>7285537
It's a food gore level product on par with Spam, Vienna sausage and canned corned beef.

>>7285547
but all of those things are great

>>7285554
If that's the way your taste runs you'll probably like deviled ham. Let me also recommend Hormel Chili (no beans) and Dinty Moore beef stew.

>>7285450
this has interesting info on the subject but i have yet to try the recipe myself:
http://www.seriouseats.com/2013/04/the-food-lab-wonton-soup.html

It is just seasoned stock really, so you make it as complicated as you want. That serious eats article looks pretty legit.

I do a simple pork broth quite a lot, it's just:
pork ribs
a couple shallots and scallions
half a dozen garlic cloves and ginger slices
pinch each of peppercorns, fennel seeds, coriander seeds, cinnamon bark and star anise

Fry it all a bit in sesame oil until it's browned, then simmer it in water for a few hours. Adjust it with salt, palm or whatever sugar and rice wine.

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Pic related plus a little soy sauce, green onion, and rice wine