Archived threads in /ck/ - Food & Cooking - 1227. page

quite the bait picture there anon. This is a board of peace.

Me

420 blaze it

>>8702189
>This is a board of peace.

I think if you're legitimately worried that you're drinking a meme beverage then you have far bigger problems on your plate.

Good with an extra shot.

>>8717240
Isn't that just a triple espresso with a bit of white in it?

Shortbread cookies, brioche, or challah. You could also bake it into a danish.

>>8717190
How do you make lemon curd?

>>8717190
Lemon mirangue pie

>>8717182
I'd try one.

Does it fry to order or is it just a shitload of fries under a heat lamp?

>>8717188
I dont really remember. It didn't take that long and it got that oily feels to them.

>>8717188
the wikipedia entry - for what that's worth - suggests they fry to order

>>8717085
I'd assume because how greasy some burgers can be. There's also the super size me documentary.

>>8717085
Fast food burgers tend to be too greasy and salty to be really healthy, and their buns are processed bleached flour shit. Also they're almost always served with deep fried carbs for sides and syrupy soda for a drink. But I can see your point. Perhaps a grilled burger with minimal salt, salad for a side, and a glass of iced tea could be a nutritious meal.

>>8717085
Well, I'd say there's a difference between a fast food fatbomb and a homemade burger with grease drained, say in a geofo grill, with fresh tomato, non-iceberg lettuce, and a whole west bun.

>>8716932
what's the big fucking mystery? take meat, apply heat. don't bother with salting it as you shouldn't be feeding your dogs preservatives. also trim and drain excess fats. shredded chicken, mince beef, stewed shit cuts of beef, etc. food is food. it'll keep for however long chicken/beef/whatever keeps in the fridge. supplement with rice for fibre.

>>8716982
>Supplement with rice

He's GSD, he cannot us chopsticks.

>>8717013
He's a GSD, so maybe try supplementing with spätzle?

Yeah, I need some turts and coodlers, thanks.

Medium-large dark pizza.

oldfags up in here

None of this is food.

>>8716500
lol what?

i'd like to see it gone in one days dinner

Burgers are all sub-par as fuck. I'd avoid at all costs. It's also really expensive for what's basically just applebees.

>>8716407
IDK a few of my friends have praised the burgers in the past. I think it's at least worth a try if I haven't had it before. What would you consider a place with burgers that aren't sub par?

I like the Tavern burgers. They're only like $7 and tend to be less dry and overpriced than their other stuff (plus they still have the fries with them)

people look down on canned meats because they associate it with dogfood/catfood.

>>8716315
sardines are great

t.fit

File: kippered snacks.jpg (34KB, 600x295px) Image search: [Google]

34KB, 600x295px

Kippered snacks are god tier.

No, that's why I sold my restaurant and bought a bar.

>>8716222
probably once you get at least a michelin star

Michelin stars are a meme

Your life.

>>8716218
Why?

To much sauce

Because of the ammonia, kind of like how cat piss smells.

It's also got notes of drain cleaner. And it scalds your tongue a little if you eat a significant amount of it.

I love black licorice, but was never able to enjoy salted licorice.

File: boogie_no_prenup.jpg (209KB, 1079x1155px) Image search: [Google]

209KB, 1079x1155px

>>8716202
Like this, but in a good way.

File: IMG_20170321_225402.jpg (2MB, 3286x2432px) Image search: [Google]

2MB, 3286x2432px

>>8716112
Like salty licorice

Pasta

I swear my mom has 10-15 different types of pasta and the entire bottom row of our pantry is just loaded with half empty boxes and such. I think it's an Italian thing.

My roommates grab a fuck ton of sauce packets from various food places but never use them. Literally have a drawer filled with them.

One of them left a bunch on the counter for a week and got upset when I threw them out.

>>8716007
I'd be okay with this. Pasta is a good thing to stock up on.

>>8715919
Sure is, but it has to be over hours to have any decent effect.
I once pissed off a sous chef by marinating 40 steaks and creating London Broil. It stained the meat in such a fashion that when it was carved for presentation, you couldn't tell how it was cooked.
I just giggled at his discomfort.

Sidenote: Be careful with lime (or any acid really) in marinades, it'll start cooking whatever's in there. We once decided to marinade live prawns in ginger, lime, chilli, lemongrass and honey. The prawns ate the marinade and cooked themselves completely, we didn't really have to warm them up if we didn't want to.

>>8715919
Do Americans really marinade meat?

>>8715919
I have never marinated anything.
I don't eat pork but I do eat chicken, and I refuse to prepare or cook either because my ocd cleaning habits are no match for foodborne illnesses these days. Guaranteed sick, every time.

I don't think there's any benefit to it that isn't texture or softness related. It all tastes the same whether it's soaked in the seasonings or the seasonings are added during cooking.

It's like sous vide. It does nothing that it's counterpart, cooking like a normal human being, can't. Except make me laugh because people boiling steaks in plastic bags and having to use their cell phones to do so is the most outlandish thing that has ever happened to meat.