Do many cooks/chefs keep piss bottles in the kitchen?
I am tired of wasting time using restroom during my shift.
I'm no chef, but I always figured that chefs cherish their piss/smoke/shitting breaks.
No
That would fuck you over if a random health inspection happened
I never understood people having to take bathroom breaks at work.
I make a point to have a pee and poo right before I leave the house, and have never had to take a bathroom break during anything less than a 12 hour shift (aside from opening shifts where I wasn't awake enough to poop, so did it before anyone else had arrived).
I've always prided myself on not having to use the bathroom, and saved it as an excuse in case anyone complained about me taking too many cigarette breaks. You can piss before you come to work, but when you need a smoke you need a smoke, and retards who haven't learned to use the bathroom before getting on the line shouldn't get any special privileges.
Rate my 'za senpai
>>7226868
Unsure/10
Need a clearer, non-sideways pic.
What's the little tile with the bread/muffin?
>>7226872
Sorry on my phone cant fix the picture. The tile is like a spatula/ladel holder so you dont get anything dirty when cooking. I made it when i was a kid idk what else to call it
>>7226874
Also, it's pepperoni, red peppers, mushrooms and eggolls on garlic bread crust.
Savory meals with apples?
Apples go well with pork.
Pork roast with baked apples and root veggies Is good.
Waldorf salad
>>7226805
Apple pie
Apple tart
Apple mac
Apple sauce
Apple juice
I work at Mcalister's deli.
>>7226755
What'd you get for Hanukkah?
>>7226758
Christmas presents.
>>7226755
Have you touched your genitals while on the job? If so than please describe you doing so in lengthy detail.
As a kid, my father would always take me around to Japanese restaurants, and I'd always seen this on the menu. I never ordered it because I'd always be preoccupied with crab or scallops, but I've always wondered what it tastes like. Can /ck/ give me any information on this stuff (Tamago)?
It's just egg.
MEGATAMAGO
It's just egg.
Just made my first pizza dough /ck/, need ideas what to put on it.
Give me you're favourite toppings on you're homemade pizza.
>>7226651
Pepperoni, tomato, and jalapeno
>>7226651
sauce
cheese
pepperoni
bacon
melted butter and garlic on the crust
pork roll
Start with anchovies and go from there.
"I count him braver who overcomes his desires than him who conquers his enemies; for the hardest victory is over self." - Aristotle on saving some pizza to eat cold later
They had garum on their pizza back then.
>>7226606
I feel bad for people who limit their lives due to super stations their parents taught them
>>7226808
>super stations
New beer thread? Figure the old one,
>>7204234
being over the post limit will slow down as it crawls down the board.
Sinking a few pic relateds.
>>7226513
Not bad, sinking a few of these myself.
>>7226513
Thankfully it ran into the bump limit as it had become pestillent with shit posting from hipsters looking for the "historical peasant beer -the pale lager" who know fuck all about brewing history. For the bud/pbr crowd: know that American adjunct brewing pre prohibition was state of the art and following the most modern tastes. It is not le plebian beer of the ancient masses. For the anon asking about the hardy's: it's pretty complex flavor wise: I tasted fig and date pretty strongly. I would compare it pretty favorably to drinking a nice port. No noticeable carbonation and still has some pretty upfront alchohal. To be fair: the guy I trade for the Hardy's put up a bunch of this vintage and we have been opening 1 or 2 a year for about 10 years. I can honestly say it drinks differently from what I remember from the previous time every time we open it. I can say that 25 yr is the brewery recommended aging period and that from what I have read and experienced with it... don't be in a hurry. It only gets better.
>>7228243
Tl;Dr drink the hardy's when your feeling like it and can share it. It shouldn'tdisapoint.
We opened some other cool stuff: one of the family's at new years had crazy new Glarus stuff for days and it was a pretty fun beer night.
I just found out this board exists. Been getting into cooking classic french dishes. Lately I have found a fun activity for me and my mom when I visit her house. I cook for her and she buys the ingredients. I tell her what to buy exactly to the tee. I cook the meal and she doesnt mind cleaning. We eat great. Lately been making French dishes as it's not something I'm used to cooking. I will post what I've cooked and am looking for my next dish to cook.
Mom doesn't want escargot. I want to cook that so bad but she doesnt want it.
First french dish I made was Ratatouille. will post the other two dishes I cooked with oc photos.
The next thing we made was french onion soup. Perfect meal when you're talking about getting over a hangover and a divorce, making it the most important dish in French culture (haha). Anyway this was some cheesy buttery oniony goodness and was actually extremely hearty despite no meat. Mom was a bit worried with no meat but was totally amazed how it turned out. I also found out real quick how well thyme works in a soup and its distinct taste. Good stuff.
That sounds like a really great bonding experience, OP.
You should make coq au vin!
This dish just got better and better the more we ate it. Coq Au Vin. The broth is literally 75% wine and the rest chicken broth. Chicken is cooked, salted, peppered, accompanied by fresh thyme, butter, flour, and HOLY SHIT WAS IT GOOD AS FUCK. This is my result. The chicken just cooking slowly in a 350 degree oven covered in the wine came out absolutely perfect.
Anyway thats all I've cooked so far. I want to cook something else for her but not sure what to make.
Plated
Rest of pics to follow...
Ingredients:
2 Bread Bowls
9 Oz Chicken Breast (cubed)
4 Oz Chorizo Pork
1/4 cup butter
2 Tsp Garlic Powder
1 can diced tomatoes (14.5 oz)
5 oz Spinach
1/2 Onion
1 Tb Sugar
12 oz Chicken Stock
1 tsp salt
1/4 tsp Pepper
3/4 cup Cheese(finely shredded)
1/4 cup Parmesan cheese
Green Onions
Directions:
1) Melt Butter on med/med-high; saute onion for 5 min
2) Add Chicken and Chorizo, cook for 5 min
2) On Medium, add salt, pepper, sugar and tomato, chicken stock, and Spinach, simmer for 30 min
3)Add cheese and melt
4)Fill bowls, garnish with Parmesan and Green Onions
Ingredient Pic
>>7226259
Arg, I mean saute onion for 5 min in butter
Add Chicken and Chorizo, cook for 5 min
Are black beans supposed to be crunchy?
My gf is making quesadillas and says they only need to soak for 12 hours, then you boil them for 15 minutes.
>>7226214
They need to be cooked longer, ya dope.
No. They're undercooked.
beans just came out of the pot. Tested one, seems alright. No loud crunch like last time, but not mushy. I'll let you know if I shit my guts out.
Guys, I'm going to a potluck dinner tomorrow and I still haven't decided what I should make. All of my usual dishes are meat based and don't translate well to a vegetarian version, and I don't like baking enough to be the 14th person to bring dessert. Any recipes I could find on youtube or googling were either tryhard trends like kale quinoa salad or Indian food, and I'm already one of the only whiteys at an otherwise Indian party.
Post your best vegetarian recipes that can be easily transported/reheated for a potluck.
Jello with fruit cocktail in it topped with mayonaise
How about Irish stew?
potatoe salad but don't make it a chunky ass potato salad, had to be smooth
or a coleslaw which is amazing
Has /ck/ ever been to Chuys?
One opened up near me a couple months ago
I heard they're Tex Mex
Yep. Looks like tex-mex
>>7226154
With that mystery solved.
Anyone gone there? Any good?
>>7226135
My parents would take me every single weekend to Chuy's on Friday night because they loved the ribs, lobster tacos/salads, and that's basically it. They would get shitfaced: Mom would get a margarita or maybe some glasses of chardonnay, Dad would get a pitcher of Sam Adams and probably another wine for himself. I would play the arcade games... every single Friday for years until they closed and replaced it with something less tacky and white trashy.. I'm getting a major nostalgia trip from this post right now, fuck..
Which of these is the superior sandwich spread?
Mustard
>>7226073
Probably the Kraft one. I presume they learnt something about producing delicious sandwich spreads after acquiring the rights to Vegemite.
Mayo
Did anyone on /ck/ fall for this scam?
http://www.nytimes.com/2015/12/21/nyregion/unwrapping-mast-brothers-chocolatier-mythos.html
It turns out they remelted Valrhona's bulk chocolate into bar form and marked up the price.
>>7225953
Valrhona is actually really good chocolate, I'm fine with this. Better than that "raw cacao" shit that's taken over a lot of stores' chocolate aisle
>>7226346
Well, they're making people grossly overpay for Valrhona.
>>7226361
The valrhona bars aren't that cheap
Also if people are going to overpay for any chocolate, and they often do, you can do a lot worse than valrhona, and again, people often do
