Archived threads in /ck/ - Food & Cooking - 119. page

File: download.jpg (11KB, 300x168px) Image search: [Google]

11KB, 300x168px

Can we have a thread about stupid things you've heard industry fags or home cooks say?

>made loaded nacho bites for group of friends
>a head chef from espn is there
>everyone is stoked, the bites were fucking banging
>chef visibly ass blasted over praise not directed at them
>refrigerated leftover guac
>it starts to oxidise as the night goes on
>chef goes to fridge, sees slightly brown guac
>"uhh.. anon, was this supposed to happen? I don't think those avocados you picked were good and we're all going to get sick"
Bitch, you're a professional chef and you don't know that avocado turns brown when exposed to air?

>managing expo
>different chef behind line talking out his ass all night to look knowledgeable to former dishwasher now new trainee
>goes off on guy making water for pasta
>"you need to add oil to the pasta water to keep it from sticking together"
>mfw

File: crispy-skin-pork-belly-7.jpg (86KB, 620x462px) Image search: [Google]

86KB, 620x462px

how do you achieve perfect skin on a pork roast?

File: i6235.jpg (47KB, 720x960px) Image search: [Google]

47KB, 720x960px

every saturday morning we have bagels here at work today we had a rainbow bagel lol fuck this gay ass city (new york)

File: IMG_1518.jpg (108KB, 1200x675px) Image search: [Google]

108KB, 1200x675px

This is the head of the Five Families of New York. Say something nice to him.

File: 1504318175569.jpg (84KB, 910x540px) Image search: [Google]

84KB, 910x540px

Which one?

File: file.png (1MB, 837x1000px) Image search: [Google]

1MB, 837x1000px

u guys jelly? enjoy your shitty chain pizza alone this saturday night.

File: hqdefault.jpg (16KB, 480x360px) Image search: [Google]

16KB, 480x360px

What kind of sub human does this

File: hostess-vs-little-debbie.jpg (22KB, 342x200px) Image search: [Google]

22KB, 342x200px

http://www.strawpoll.me/13846897

File: tits.png (2MB, 1368x768px) Image search: [Google]

2MB, 1368x768px

>tfw no gook gf to cook fish for me and have wild sex in the jungle

https://www.youtube.com/watch?v=FOvUqZDq9H0

File: alck.png (77KB, 640x329px) Image search: [Google]

77KB, 640x329px

Falling off the wagon edition.

File: 1488983953427.gif (934KB, 250x167px) Image search: [Google]

934KB, 250x167px

Requesting any and all jack webms

File: cartoon-steak-006[1].jpg (13KB, 500x318px) Image search: [Google]

13KB, 500x318px

I've been cooking fancy thick cut steak (ribeye, porterhouse, ny etc.) like once every couple of weeks. I think I have it nailed down pretty good but I would love any further tips:

>Season liberally on all sides and leave steak uncovered, on a rack, in the fridge overnight
>Get oven as low as it can reasonably go (~250F/120C for me) and place steak on rack in it
>Keep steak in oven until food thermometer is about 15 - 20F below how you like it (medium rare on the rarer side, duh)
>Get cast iron ripping hot on stove. Add a bit of canola oil to prevent stick.
>Sear steak on both sides for about 1 - 2 minutes
>Baste with butter and aromatics (rosemary and garlic) until food thermometer confirms internal temperature
>Tent and rest for 5 minutes

I just found out my butcher dry ages steak. Got a $20 ribeye that's been dry aged for 3 weeks. I'm assuming I don't need to leave uncovered on a rack then? Should I also be looking to baste this steak with aromatics or nah?

Would appreciate any thoughts/tips/tricks. Is there anything you always do with your steaks to take it to the next level?

(I don't have a grill.)

File: FDXDJAMGDNJ4CU7.RECT2100.jpg (681KB, 2048x1536px) Image search: [Google]

681KB, 2048x1536px

Best za toppings?

File: 15043850046151099170023.jpg (1MB, 2560x1280px) Image search: [Google]

1MB, 2560x1280px

Making stock and preparing chicken for the grill. What you dudes up to?

Also seasoning my wok again because I let it sit with food for a week.

File: cereal.jpg (375KB, 2000x1000px) Image search: [Google]

375KB, 2000x1000px

What the frosted flakes did you just frootloop about me you little captain crunch? I’ll have you know I’m a part of a balanced breakfast and have under 300 confirmed calories per a serving. You are nothing to me. Just a generic brand. I will pour milk into my cereal at the perfect consistency for a television commercial, mark my words. You think you can get away with eating candy for breakfast? Think again reese’s puff cereal. As of right now I am going to my local grocery story store and purchasing boxes of cherrios so you better prepare for a cholesterol drop. The cholesterol drop that makes you bee happy and bee healthy. Your chances of having a heart attack have been lowered. You can eat cereal anytime, everyday and can buy over 700 different brands, and that’s just general mills cereal. Not only can I buy general mills cereal, a part of a balanced breakfast, but I also have access to all Kellogg’s brand cereal and will use it to its fullest extent to wipe your that miserable fat off the face of your diet. If only you could have known what holy benefits eating cereal every day would bring upon you, maybe you would have eaten it with your orange juice and toast. But you couldn’t, you didn’t, and now you’re paying the price by dieting. I will send boxtops to all schools and they will drown in school supplies. You’rrrrrrrreee great, kiddo.