Have you ever been to a restaurant where the steak fries weren't clearly frozen?
Because I'll be damned if I can find one.
Oh yeah, gee, I think I'll waste 6 man-hours every day just to put some irregularly shaped fries on my customer's plates when frozen (an industry standard, by the way) does the exact same fucking thing at lower cost.
>>7274798
Pretty much this.
If it's a high volume place that serves fries with most things it's simply not practical. If it's a 30 top French bistro that offers steak frites and moules frites it's a different story.
Most people simply can't tell the difference, or at least don't care enough.
>>7274798
>lower cost
This is wrong.
Talk to me about cheese, /ck/
What do you like the most? What do you hate? What do you pair it with?
I've discovered that I really like cheese and wanna try some new things.
>>7274646
There is already a thread about cheese up you sack of shit
>>7274646
Pretty much any cheese really. There are hundreds of different varieties and styles. Just start trying them all out and see what you like.
>>7274646
I'll have any AOC cheese, in any color. just not sure about the maggot stuff, but that is the only exception.
just had a really nice italian one coated in the grape residue left from wine making. bought it at the market from an italian with loads of strange stuff. it made a fantastic cheese sauce.. tastes mildly of red wine (I think it is from valpolicella).
Rate, give tips, etc.
Throwing a couple USDA prime NY steaks on the ol Weber propane grill. Cooking up some small potatoes with sea salt, olive oil and rosemary. Julienned carrots roasted with butter brown sugar and honey and then topping the steaks with Gorgonzola/parsley butter.
pic related, last NY i made.
>>7274619
Leftover chicken and sausage gumbo that I made yesterday. I might make some oatmeal raisin cookies this afternoon as well.
I did it again!
Nothing fancy but it's really fucking tasty
>pasta
>ham
>mache salad
>cheese
>a bit of olive oil
>pepper
I went out and bought a succulent chinese meal.
>friend sends you pic related
>is very proud
>pic related is hamburgers cooked in a skillet with a lot of oil and more red wine
¿what think?
Not a huge fan of the oil sheen but it's a nice idea. One of my favorite Saturday evening meals is shallots, garlic and chorizo fried together until the onions start to brown before a quarter bottle of wine is added and reduced by a thirty minute simmer.
>Friend sends me a pic of his burgers
>Charred and brown on the outside while pink and rare on the inside
>Mfw
He shows a flair for the creative, but get better friends.
>>7274460
A burger should be charred on the outside and pink on the inside, not that the ones OP posted are
> I make my burgers out of just beef, salt and pepper.
Stay fuckin' pleb mates.
Here, I will give you two legit recipes to get you started with real burgers:
> Spicy burger
1 lb Beef
Paprika
Bit of cayenne
Bit of tabasco
Generous amount of ketchup
Salt
Pepper
Worcestershire sauce
> Mustard flavored burger
1 lb Beef
Worcestershire sauce
1 egg yolk
Finely chopped onions
Dijon mustard
Ketchup
Salt
Pepper
So there you have it.
You no longer have any excuse to make a bland burger out of just beef, salt and pepper.
Fuckin' PLEBS
>>7274382
>mix spicy things in to make a spicier burger
you don't say
Someone recently told me beef burgers usually don't have a crunchy exterior like veggie burgers do. Is this true?
>want to make burgers
>gluten free burger buns are $2 each
>fuck my wife
When will Tim Horton's bring back the Breadbowl Soup?
https://www.youtube.com/watch?v=1huqcDAWXNQ
What's the major distinction between Canadians and Mormons, apart from polygamy?
>>7274386
half of mormons have a pair of balls
>>7274386
Toques, eh?
Remember when Ja/ck/ taught us how to grow botulism?
https://youtu.be/o5f9d3m35VU
He took this video down but some great soul saved it.
Inb4 NSA cloning your phone
>>7274292
Here's a colored SEM of the little guys. So cute
https://www.youtube.com/watch?v=0hyZ__3YhZc
Delta-style hot tamales
...yeah she got 'em for sale
do you love it? I looove it -- I got it at pablo's
Looks tasty OP. Mail me some and I'll mail you back some chicken bog.
>tfw food tastes too good
>tfw eat too much
>tfw gaining weight
>tfw becoming an ssbbw model
>tfw I'm a guy
>>7274221
Find some things you like that are high in vegetable fiber and add them to your meals. Enjoy the taste of the other stuff while filling up on the vegetable fiber foods.
have soup days
easier to stick to than this fag's
>>7274256 shit. And of course exercise too.
>>7275549
>easier
Achieving goals isn't always easy. Pussyfooting it just justifies your current behaviors and prevents you from achieving what you're trying to achieve.
Why is rye bread so disgusting?
But rye is tasty
>>7274171
whys yer mum so disgusting
Rye bread is the best kind of bread
Collegefag here,
I am living on campus without a meal plan and have been cooking my own food. A girl down the hall surprised me to the fact that she lives off of 70 dollars a month on food. Starting February, I will only spend 100 dollars on food and will try to be as healthy as possible.
Any tips? What would you do? Is it even possible?
RICE&BEANS
I
C
E
&
B
E
A
N
S
>>7274104
Learn to like offal. Liver, kidneys, hearts, black pudding, all that good stuff. Cheap as fuck, tons of protein and scrumdiddlyumptious.
>>7274104
Suck dick for some cheeseburgers
Juan here and I will teach you how to cook Chicken Adobo
oil that pan up and turn the heat to medium
Please do.
thank you juan
proceed
Unbeknownst to customers, when the “wild” salmon appeared on the table it was a farmed Atlantic variety, according to food inspection documents obtained by the Star. The “organic” granola was boxed Quaker Harvest Crunch and the “homemade” dressing was bought from Renée’s Gourmet. The promised Japanese beef, a rare, well-marbled delicacy that reportedly can fetch around $200 a strip, was really regular skirt steak from a lesser breed of cow.
http://www.thestar.com/news/canada/2016/01/15/reality-didnt-always-match-the-menu-at-toronto-restaurant.html
How often do you think this kind of thing happens?
i think it's ok to lie about something like a dressing being home made, but everything else seems out of order.
If any place needs a bunch of adjectives and fancy place names on their menu then I'm sure they do some fiddling.
>>7273933
>The promised Japanese beef, a rare, well-marbled delicacy that reportedly can fetch around $200 a strip, was really regular skirt steak from a lesser breed of cow.
You'd have to be a complete idiot not to notice the difference.
Having said that I once stood in line at Lidl's behind a guy buying 10 bags of frozen potato wedges. He was still wearing his Dominos Pizza uniform and name badge. Gerd jerb.
What are some items from fast food places that don't seem to get much attention, but are still worthwhile?
My prime example would be the humble breakfast burrito from McDonald's.
I still remember when it was new, and the idea of breakfast IN A TORTILLA!! was radical. I liked it though and I'm glad they've kept it on the menu all these years.
>>7273882
I constantly bitch about memefood being posted here, but the breakfast burrito from mcd's is erally fucking amazing especially w/ 2 packs of mild/hot sauce.
How old you btw OP?
>>7273915
Hi! I'm 35.
>>7273882
McDonald's breakfast burrito combo is the patrician combo
I'm getting pic for birthday. I raise animals for meat and the freezers are always full. Don;t know why it's taken me so long to get a smoker.
Problem is, I don't have muc pork shoulder, ribs, or brisket left.
How does a big chuck steak/roast do? Or cross cut beef shanks?
What are the "requirements" for a good meat to smoke? Cuz brisket is hugely different than pork ribs or shoulder....
>>7273847
Smoke some bacon. Enjoy BLTs.
>>7273850
Bacon is already smoked.
I'll do some short ribs cuz I still have a few, and some brisket and some pork shoulder (I have a few of each).
I'm curious about other meats. Someone mentioned on here that they smoked chuck. I'm curious as to the science of smoking and what cuts take to it the best. I figured fattier cuts wold be good, but I know people do chicken, fish, brisket, etc.
I have lots of chuck and beef shank and want to smoke them.
>>7273847
Tongue and heart. Cook twice, first smoke, then slice, and then sear, or smoke, dice and boil in soup until breaking apart.
