ITT we SMASH and demolish autistic and dogmatic claims people make about cooking, freeing the culinary proletariat from the chains of the chef-industrial complex.
> Carbonara NEEDS to be made with Pancetta or Guanciale.
This is bullshit, regular bacon is perfectly adequate and saying that it isn't is just purist nonsense.
> Carbonara CAN'T HAVE CREAM
There's really nothing wrong with cream in carbonara, again it's just purist BS.
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>>7166618 > guanciale is so much tastier > cream is not needed with proper technique > beans meh > tomato literally no one South of the Rio Grande does that
>>7166565 whats going on there? The package says precooked, just microwave those guys til warm and then throw them on a frying pan for a couple minutes each side to get some nice browning
Who else is learning to cook here? I've cooked 10 eggs today, all quartered up and seasoned individually. So far my favourite seasoning combinations are:
Honey and cinnamon Chipotle powder, lime juice and cilantro chinese five spice and brown sugar
It's not the I like white meat more than dark meat, it's just that I think there are irreconcilable differences between them, and they should remain separated. It's been proven time and time again that dark and white meat cannot coexist peacefully, and each needs their own communities, schools, and facilities. Separate, but equal.
Red pill me on diet coke. WHy do people spazz out about it. you practically get the same pleasure as soda + a caffeine boost, without any of the downside of sugar or calories. I think it is the greatest thing ever invented.
I cook on cast iron that I've seasoned myself (restored and old skillet, started with bare iron), and whenever I turn the heat way up like for searing steaks the seasoning on the bottom of the pan disappears. No matter how many times I re-season or heat/cool the pan with fresh lard it still goes away when the heat gets to be too much.
Do any of you know how to fix this? Is there some secret to getting a more resilient seasoning?
>>7165805 What are these mostly used for? I asked one of my customers back in Wal-mart days, and she said she uses them in cookies. But they don't really strike me as cookie ingredients.
>>7165814 I don't know, where I'm from persimmons are just eaten raw. I'm guessing you could add them into dough, their texture is something halfway between a pumpkin and a soft plum.
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