Archived threads in /ck/ - Food & Cooking - 1301. page

I am pursuing a housing situation in which I have ample access to some norm sized black cock.

>>8660014
nice
happy for you

>makes a whiskey thread
>posts whisky

Gross.

>>8659984
that's not the bone!?

>>8659984
Yeah, but I usually just use foil.

>>8659984

They're called frills, common half a century ago in banquet halls.

>>8659833
The will to live and survive is astounding in these people.

If I had to live in such conditions id go insane, commit suicide or become a violent criminal.

>>8659855
They should stop having babies they can't feed

>>8659861
I agree.

But they dont have any contraception either.

>>8659740
Well done with ketchup.

I use it to marinate my McChicken.

>>8659651
I can only offer what I've seen 2nd hand but here are some key things I've seen work.

-For Pizza - Decide early on if you want to offer traditional pizza by the slice or if you want to mix it up a bit by using say French Bread or Personal Pan pizzas. That will determine what equipment you need. Personal Pan/French Bread Pizzas will be more portable and more suited to take away, but are seen as "lower" quality pizzas and probably won't do as well. Probably will need better/more expensive equipment too to churn those out quickly. If you're going to do pizza by the slice, figure out a solid new-york style pizza recipe and nail it down perfectly so you can consistently make very large pies and sell large slices for 1-2bucks per. Keep the toppings simple (cheese/pep/sausage) so your per-unit costs are low until you feel comfortable offering differen toppings.

Pasta - From what I've seen of "fast-casual" pasta joints, they usually have giant trays of par-boiled (cold, semi-cooked) pasta in readily accessible areas in the kitchen. Then they boil it for a few minutes, (2-3 tops) and transfer it to a pan for tossing with sauce and meats. Stick to the classics (marinara, alfredo, meat sauce etc) The same toppings you can use for pizza can be used here, though you'll need veggies as well since folks will want that with their pastas. You need to be able to crank out portions in about 5-10 minutes tops if you want fast-pasta to work.

(cont)

Deliver the pasta in your sloppy asshole.

>>8659664

Next - You've got pizza and pasta covered, but you'll need to decide if you want to do sandwiches too. That's going to be more complex and expensive since folks will want fresher ingredients and they'll be more labor intensive, but simple italian style sammiches should work. (Meatball, salami/mortadella/bologna etc, chicken parmesan and so on). Make SURE, absolutely SURE you get good bread. Regardless of what type of sandwiches you offer, the bread needs to be decent. A good crusty bread or roll will make a plain sandwich kick way more ass than if it was on plain wonderbread so keep that in mind.

Packaging - Sturdy and simple, italian is hot, moist, and can be greasy, especially the pasta. For the by the slice pizza, this is easy since you can use paper plates for folks eating here, or if they're going to go, you can either foil wrap the plates, or offer simple cardboard take out boxes that come in multiple sizes, even slice sized.

Pasta you'll want either the simple aluminum personal trays that have those folding seals with a plastic lid or styrofoam chinese takeout style trays. Either should work and will handle hot/greasy/moist food without structural failure and also are readily available in any restaraunt supply store.

Sandwiches - Easy as well, simple butcher paper/wrapping paper/foil will handle anything you can throw at it.

Hardware - Well that will ultimately depend on your space. Main centerpiece will be a good oven for your pizza and hot sandwiches. Most italian joints use them for both. You'll need an ingredient prep station, particularly for Pizza and most supply places will have that. Beyond that, it boils down to your location and how much space you have. Especially location, this is going to be a casual take out place? Then make sure you're near a high traffic, yet easily accessible area. Near a school, mini-mall any sporting venue will help your walk in business.

Don't know anything about delivery though, sorry. Hope this helps.

God shes so fucking useless

do they taste good?

they look like a shit

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Period pancakes probably taste better than that shit

>>8659352
It's salad cream. It creams salads.

>>8659352
Do britcucks really eat this?

>>8659352
You use it to finish your salads

>>8659285
do americans really eat this?

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>>8659293
I'm not American and I'd fucking love to.

>>8659285
This is the food porn equivalent to a snuff movie.

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Step 3. Cut that shit up.

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Step 3.5. Repeat step 2 and 3 until its all cut up.

this isn't how mum makes them

>>8658457
I fucking love root beer but just can't bring myself to enjoy hard root beer.it always just tastes like they added vodka or something, as opposed to ciders that had alcohol in mind from the very beginning.

>>8658476
Makes sense. I kept thinking that maybe this would be ok in a root beer float or something, but then I realized that there are plenty of nonalcoholic root beers that taste way better, so there would be no reason to go out of my way to make a hard root beer tolerable.

I tried Not Your Dad's I think it was called. I didn't much care for it, tasted like root beer that had gone bad.

>>8657295
Pretty much like your pic, except I'd replace the pepperoni with a little more ham or spicy copa (because pepperoni is fucking trash) and add some sliced provolone. and I'd be sure that vegetable matter came into contact with a little oil, vinegar and oregano.

>>8657309
Yeah, I always have provolone, usually at the very bottom or between the meats.

I use a good amount of red wine vinegar, extra virgin olive oil, oregano, salt and pepper over the LTO. Should the oil mix go anywhere else?

I kind of like pepperoni, but way less put on than the other meats or it overpowers. So maybe I'm a heretic. Also, I generally prefer pic related over pickled pepperocini. Any better brands?

Gabagoo

>>8656971
Footlong with mustard and cup of coffee

>>8656971
All the cash in the register.
Also the closest 6 year old boy

>>8656971
Footlong chili cheese dog with tater tots and a strawberry shake.

>>8656791
None. He's a competent chef and had charisma.
What's your problem?

looks like he has a wife that gets fucked by nigger cock

>>8656800
/thread

>>8656738
No, but I used to talk to my old chef about this
Worked for a pretty nice Mediterranean bistro
He made a fraction of the front of house managers, which still grinds my gears considering the amount of work he put in and the fact he couldn't get more money despite just buying his first house at the age of 30 and getting married
>very stressful days, always between 10 and 13 hours 6 days per week (sometimes came in on off days to check in with the owners
>salary was around 30k/yr with no overtime pay, thanks to the food industry being able to avoid paying OT to workers

I myself was a pastry chef for a while
>Pretty much same as above, but instead of working from late morning to night-time, I'd work from 1 am to about 2 or 3pm, and I had a 5 day schedule plus two days I could elect to come in to get ahead on stuff if needed.
>work was very stressful but not as much as being exec chef at restaurant. Had a lot more time to experiment and stuff, as long as I could keep steady production in the meantime
>pay was exactly 30k/yr with no OT pay, same as above. Was pretty comfy while living on my own since I rented a little tiny apartment in the cheap part of town.

>>8656738
Also, if you're considering becoming a chef, make sure you have thick skin, anti-depressants, and try not to get addicted to alcohol.
You'll literally be at fault for everything at your restaurant, so be prepared for daily abuse by owners (unless it's your restaurant), and by customers (both online and physically). Since you're not a michelin star chef, it's wise not to go all gordon ramsay on the locals or else you'll be driven out of town very quickly. Also you're free time is going to be mostly spent doing work outside of work, like thinking up more recipes and going to events and stuff to try to get your name and business out there.

>>8656738
Don't chef unless you're some richfags personal one, the stress isn't worth it. You'd make more money waiting tables.
do not believe servers lies, they only bitch about "boo hoo i make less than minimum wage" because they make bank through tips, and if they admitted it, people would get jealous and stop tipping them so hard.

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Racism is deeply ingrained into every mind of the western world.

>>8655892
I'd quite like to try that sandwich.

>>8655881
because they're dipshits. more for me.