I'll show you mine if you show me yours.
Those aren't knifes, THIS is a knife.
Interesting, I use a kiwi chopper and serrated victorinox paring knife
I just bought a Bob Kramer 8-inch
also, does anyone have a recommendation for a good knife roll/case?
>>7145603
"That's not a knife that's a spoon"
Amaretto in eggnog:
Yea or Nay?
>>7145572
Sure.
>drinking eggnog
Wtf is amaretto?
Gas or coal?
My dad insists on using old coal every weekend even though he has a beautiful gas grill. He claims it TASTES better and that gas makes it taste like chemicals and doesn't give it a real grilled flavor because there's no smoke. I think he's full of shit, it gets a flame grilled smoke flavor from juices dripping onto the flame and I think his charcoal shit tastes like cancer. He also insists on mixing used charcoal with new coals, disgusting. We argue about which is better, I only use gas at home and he'll only use coal.
Which is really better?
Coal is better because it smokes a bit. Gas is for autists who can't cope with flavor on their meat.
charcoal 'cause i have a shitty propane grill that just doesn't put out the heat.
i guess i like my propane grill when i'm doing something light, like hot dogs,hamburger patties, or chicken pieces.
i wouldn't trust it with a steak.
>>7145562
Coal is for fucktards who haven't discovered consistent temperature control. Also the coals themselves give it a bad smoke flavor, the smoke flavor you want is burning fat and marinade which is what you get on a gas grill.
Kinda from leftovers.
Bottom left is a roux make with beef fat
Upwards is chicken thigh, smoked turkey
Little right is flank steak leftovers
Top middle is stock made with a smoked pork knuckle/smoked turkey thigh, thinned with more chicken stock
Creole seasoning
Chopped garlic
Holy trinity with a couple fresh bay leaves.
Getting some coloreds on the mire piox.
Tossed in the seasoning
(cayenne, thyme, basil, oregano, onion, garlic)
and garlic.
The stock goes in and the bay leaves.
Anyone else get roped into making holiday food for work?
Every other week or so, we have to bring food for some random events. We keep having coworkers getting pregnant, so there has been a rash of baby showers.
Pic related is one thing I made for a basket for an auction.
Other basket item.
Peppermint bark for the basket.
My favorite, the Rice Krispie tree.
What is the Sean Connery of food?
Pizza, because women pretend to like eating it.
Potato
Imitation caviar
Any advice for an 18 year old that has no experience with cooking and is going to college next year? I need to stop making eggs 50% of the time.
pic related, it's what i eat cause i'm lazy
Watch cooking shows. Real cooking shows, not reality tv
learning the heat settings on your particular stove is going to be the hardest part of cooking
>Watch "easy" cooking shows (Giada at home, Jamie's 15 min meals, etc)
>Watch cooking youtube channels that aren't trash (don't watch Cooking with Ja/ck/ for example).
>Actually START to cook, the best way to learn is to do
>Broaden your horizons when it comes to tastes and flavours
>Work your way up slowly when it comes to difficulty
Honestly, the harder skills (knife technique, time/heat management) will come through practice.
How many of you here are classically trained?
I'd like to know not because I'm interested in attending any culinary or vocational school (couldn't afford quitting my job even if I did), but because I simply want to further my knowledge of cooking on a personal level. What does the curriculum involve? Are there any standard textbooks they go by?
What resources do you all use to improve on your cooking? Following a simple recipe is one thing, but I'd like something more--like why spice X goes good with spice Y, the type of flavor profile it creates and possible variations of the combination might make in other dishes, etc etc.
>>7145342
I'm trained classically and contemporaneously.
Who the fuck are you?
>>7145399
Just some nobody who wants to get better at cooking??
>>7145405
I walked Julia Child on set, 1979.
Who the fuck are you?
Oh, don't mind me. Just the best soda in the world coming through.
>>7145337
but thats wrong
>>7145337
>>7145514
Both are objectively false.
implying this wont make ur diq tingle
There are a couple up that are just bitching so let's get a real thread going.
Drinking pic related tonight. Great stuff! I prefer Badger Hill's ESB mostly because it's local and cheaper. The Alesmith one is slightly better though. Goes down like water.
Evil Twin is kind of a meme brewery, but I'm still curious to try it.
Not to mention I love goses
>>7145224
I really wish you would have hijacked one of those pre-existing "bitching" threads instead of starting yet another alcohol-related thread. You would have contributed more quality spread less thinly. Please consider this for the future.
sage for being disgruntled.
Probably the dumbest question on the board right now, but I was given pasta and sauce as leftovers last saturday.
Would you still eat it 8 days later?
nope
nothing lnger than 5 days, 3 if it contains meat
>>7145084
Personally I probably wouldnt.
I eat a lot of food that it past its use by date. A lot of the food I actually buy is reduced because its on its use by date, and I often keep it for a few more days. However, pasta doesnt keep well. I wouldnt eat cooked pasta that is more than 4 days old. And even at 4 days old id still feel like it probably wasnt good.
If the sauce is seperate, then it depends on what kind of sauce it is as to whether id eat it.
pic unrelated
>>7145020
PG Tips.
Get yourself some good genmaicha.
I love it on a cold winter day.
Mussamun
>Homemade always tastes better!
Okay, maybe for commonly homemade dishes this is true (e.g. homemade lasagna is almost always better than frozen/restaurant shit). But for fast food fare, I'd say homemade is NEVER as good.
Even homemade sandwiches, using the freshest ingredients, don't taste as good as even the ones at the deli section of my supermarket, let alone at a decent cafe. And don't get me started on pizza, burgers, tacos, etc.
I'm not saying homemade fast food is shit. It can be delicious, but even the best homemade burger is barely equal to a mediocre fast food restaurant's.
You can't prove me wrong because I'm right, so just post in agreement.
>>7144991
Dumb frogposter.
If you can't make a better burger at home you are an absolute failure.
>>7144991
OP is right. Some things are just better when you get them out.
Homemade caviar is fucking terrible, for instance
Heres my cheap & simple home pizza courtesy of Jacques Pepin.
First, I pre-heat the oven to 450F.. (with thromoeter in oven for proof of temp)
>pizza stone in oven
>heavy bottomed large steel skillet in oven
wait for everything to get heat soaked to 450F..
I use Pepin's tip of using a 10" flour tortilla shell.
first, I'm going to toast that tortilla, to pre-cook it a bit so it gets crispy. I place the tortilla on a piece of aluminum foil, then place it on the pizza stone then put the hot skillet on top.. cokking it from both sides. only takes about 1 minute.. ONE MINUTE it will burn quick if I forget. I use a timer now since I burned so many trying to 'remember' to take it out.
take that tortilla out -- keep it on its aluminum foil, and place it on a cool pizza pan..
It will cool fast, and now I can add my toppings.
First is the sauce. I've been using a mix of tomato paste diluted with prego spaghetti sauce. one little can of paste with maybe about 5 or so teaspoon of sauce.. It works pretty well!
For the rest it was: diced Eckrich Smoked Sausage, lots of mushrooms, diced onion, and diced bell pepper. All of that topped with swiss & mozzarella cheese.
It was in the oven for 14 minutes.
not the greatest, but it works out pretty well.. And as you can see the crust is paper thin and does hold up if you cook it long enough. The pre-toasting trick is what helped me.
its not gormet -- just something I can whip up at any time when I need a pizza-cheese fix..
>>7144974
that's retarded why would you use a stone (a device used expressly for high heat retention) in addition to prebaking an already cooked item serving as your crust, when the ingredient that will take longest to cook is clearly the toppings (mushrooms). the only thing you achieved by that is irradiating your sad little tortillas. next time use pita bread, and skip the stone and prebaking nonsense. also go easy with the cheese there, burger-friend
>>7144974
Flour tortillas as pizza crust? Someone kill me.
>>7144974
>I've been using a mix of tomato paste diluted with prego spaghetti sauce. one little can of paste with maybe about 5 or so teaspoon of sauce
Op here, I forgot to say that makes enough sauce for two pizzas.. so, I only used 1/2 of the can/sauce mix.. pic related.
FYI - The Panda sauce is fish sauce.. and not related to the video.
Why the hell can't you find the laffy taffy with seeds anymore?
>>7144950
gmo's
>>7144952
10/10
>>7144950
i liked them so much I ate them all. I ate all the glitter sprinkle ones too.
