here we go.
adter seeing a frozen pizza with toppings thread I decided to make pizza. yesterday I made the dough, standard recipe, additional italian herbs and kurkuma for color (that's why it looks yellow as it is yellow).
today I cooked the sauce:
butter, onions, sage and salt slowly cooked for 30min
added tomatoes, vegetable stock, pepper
simered for 30min
blended everything (only for visual reasons, kids don't like to see onions)
baked rolled out dough from yesterday for min@200C
tomato sauce and toppings according to pic, additionally a cheese I found in the dridge.
fuck frozen pizza. you deserve better and it is not much effort!!!
>>7227954
omnivore
>>7227954
I made about 6 portions of tomato sauce. It is more reasonable (cost approx: 5$).
So you always hear that europe exports their shit olive oil for america. Are there any decent brands left that you can get from the supermarket? Should I be looking at californian oil?
>>7227902
>Should I be looking at californian oil?
Apparently yes you should according to ATK:
https://www.cooksillustrated.com/taste_tests/1637-supermarket-extra-virgin-olive-oil
>>7227902
I am a fan of this stuff.
>>7227902
>olive oil
Olive oil is the biggest fucking meme food that has been memeing for centuries....it is complete garbage to cook with..
>The more I contemplated food phobias, the more I became convinced that people who habitually avoid certifiably delicious foods are at least as troubled as people who avoid sex, or take no pleasure from it, except that the latter will probably seek psychiatric help, while food phobics rationalize their problem in the name of genetic inheritance, allergy, vegetarianism, matters of taste, nutrition, food safety, obesity, or a sensitive nature
https://www.nytimes.com/books/first/s/steingarten-everything.html
yeah, vegans are the worst
>he doesn't like anchovies at the beginning
The more I contemplated 4chan posts, the more I became convinced that people who copypasta certifiably retarded thoughts are at least as retarded as people who wrote the originals.
Food allergies = food phobia rationalization? Vegetarianism = food phobia rationalization? Jesus H. Fucking Christ on a pogo stick you're a tool.
Fact vs. fiction co/ck/s
>>7227773
My god, advertised fast food doesn't look like the actual product?!
When I was a chef at Arbys (15-19), I always tried to make each item look as close to the menu as possible. Usually did a great job....
What does /ck/ think of Betty's Kitchen?
https://www.youtube.com/watch?v=h022xdISGYo
fucking female Jack tier
that's a fucking awful "recipe"
ramen salad? oh come on
Is she the one that has the anal infatuation?
She is a pretentious cunt
No restaurant/fast food place/etc offers a better cost to tastiness or cost to portion ratio than costco
pic related
>>7227524
Costco doesn't have shit on IKEA.
>>7227524
At the local Hamburger Stand you can get a double cheeseburger with fries and drink for 3.33. It's pretty based.
>>7227576
what, an entree there is more expensive than anything at costco. Except breakfast.
Hello /ck/, I just moved into a new apartment with an unfurnished kitchen.
I've decided to put a sweet induction stovetop in there. I'm wondering:
1. How much power do I want from it? The cheapest tops tend to have ~2 kW, the expensive ones 3 kW+.
2. What are some brand recommendations in Europe? I mean, all of the advice I can find online is very US/North American-centric, despite the fact that euroland is where induction has the biggest presence.
>>7227507
get gas instead
>>7227521
No gas connection here... otherwise that would have been my choice.
>>7227536
watch out, cheap induction stovetops really suck ass.
you should def. try them out before shopping and be it only the handling.
What is best nut and why is it pistachio?
>>7227491
Macadamia breh
nigger toes
Going to Wendys or Harveys.
Where go? What get?
Wendy's burgers and their spicy chicken wraps are bretty good.
Never heard of Harvey's
>>7227777
Quads have chosen.
>>7227777
what a waste
supp, cu/ck/s..
i dump pics of food from work every now and again, but haven't done so in a while soo here we go.
back in august, i posted a thread asking advice on whether or not i should take a job i was underqualified for that involved helping to open a new restaurant (never went to culinary school, never even graduated high school). the pay was meager ($11/hr), but i was promised 10% of all tips every night in cash. anyway, y'all helped sway my decision to take the job and give it the ol' college try.
started on cold side/garde manger, moved over to the hot side after about a month, and am now opening and running the restaurant one day a week so the chef can get some time off one day a week. we've been getting rave reviews, got a couple write ups in major local periodicals, and are somehow sitting at an unheard of 5 stars on yelp..
a lot of you fags always say that we won't make enough money and will be closed within a year.. despite those sentiments, we packed the house to absolute full capacity (70 people.. the dining room seats 26 people including bar) on new years and did a 7 course set menu for $110. anyway, with our three person line, we put out 490 plates of food (not counting amuse bouche), and absolutely crushed our previous $4100 sales record with a $10,300 night.
enough of the blog post, but thanks for helping to sway my decision to take a risk on this job /ck/.
>quail marinated in shoyu, sake, scallion, lime juice, pepper flake
>salad of cucumber/onion/fennel/olive oil
>house made yogurt, w/ added lime juice/honey
>salsify chips
>>7227404
>pan roasted quail
>carrot/parsnip batons
>romanesco
>chicken liver
>chicken sausage
>bread croutons
>confit garlic clove
>foie gras butter/chicken jus sauce
>parsnip chip
>>7227404
The color is ugly and the dish is plated in a trendy way without the experience or precision that actually makes that style of plating look good.
Though, 7/10, would eat.
>>7227413
>seared albacore
>celery root/fennel bulb/onion/green apple/pickled mustard seed "risotto"
>anchovy caramel
>miso aioli
>ponzu foam
Best Sunday breakfast when not having the energy to make a big breakfast.
Vörtbröd with ham and mustard and hot coco with whip cream (inb4 12yo)
Whatcha' eating right now /ck/?
Air
>>7227327
Finished off the last of the julskinka yesterday desu, so needs to find other shit to be lazy on.
looks great! well, not much more than bread/butter/marmite here..
>"I'll have a black coffee"
>"With or without milk?"
you mean cream, idiot
you mean cheese, idiot
you mean crumpet, idiot.
im going to collage soon and I need to know some super easy super healthy super quick and super cheap recipes and foodstuffs to consume
LIST THEM TO ME
>>7227221
>collage
Education has failed you.
>>7227229
jesus christ man dont make fun of me just give me some food
you'll be consuming bullshit, beer and grease for a few years therefore you do not need this knowledge.
Hey /ck, what are some good meals that I can cook and save for easy reheating?
I live by myself and I'm tired of spending so much on buying each meal, post links, recipes, photos.
Pic related, I found it on /fit and was thinking of trying it out later today
depends if you want to make a big pot of shit, or portion everything out like a savy single mom who fucks the mailman.
can't go wrong with pasta.
if you're a fit fag make wraps.
if you're fat fag make burritos.
I'd also say make big batches of side dishes to accompany something like sandwiches: try potato salad, i like tuna pasta salad, cajun rice and beans, fried rice, linguine and alfredo, bean/veggie medley, or just make soup to reheat.
all of those start with cheap and easy to make/mix ingredients like pasta, produce beans, rice lettuce, etc
>>7227186
>Over 1,5 kg of meat
>Lunch for three days
>turkey
>beans
>corn
>peppers
>tomato paste
>chicken stock
Literally this is in no way a chili. It is poor man's "I have no fucking idea what I'm doing" food.
>Salad, chips or both sir?
>I'll have both
>MFW
Fries aren't chips and a sprig of parsley isn't a salad.
>>7227057
Potato salad? Love how they piped it.
>chips
UK ban when?
they have no business posting on a food board.
