Archived threads in /ck/ - Food & Cooking - 204. page

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>>9341881

Who eats hot wings on Thanksgiving?

>>9341918
Who doesn't?

>>9341867
On a cooking board no less! Animals!

>>9341870

Isn't it okay when animals eat animals?

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I'm starting to miss Radical Vegan. She was a retarded histrionic cunt and a compulsive liar with literal brain damage, but god damn, when she started a vegan thread, she knew to talk about the fucking food.

post feet

>>9341727
Whatever. On TV commercials it's always attractive white girls. In reality it's the dregs of society.

Who cares that your female. You're probably a cow. Tits or gtfo.

>>9341744
Fpbp

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>>9341725

when it thaws

>>9341725
Let it thaw

>>9341730
>>9341731
Fucking hell

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>>9341698
>It's like cinnamon rolls for breakfast.
If you put cinnamon in it, maybe. I prefer walnut/raisin bread.

I prefer lowerin bread

I prefer higherin bread

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And this?

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>>9341582
Taking a cold shower peppers.

unripe habaneros or scotch bonnets?

We will never deny a guest.

>>9341567
My mother in law does this. When we drive up and down the east coast we stop in the same intersection halfway. There is a wendys, a dennys a mcdonalds and a taco bell. She will always go to wendys despite it closing in 3 minutes when 3 places around it are 24 hours joints. She will always make a special order (i want a chicken sandwich, no vegatables, no salt on my fries) and bitch when it takes 10 minutes to make the order since they cant just give her the premade 10 minute old sandwich and fries. I usually just get out of the car and walk to taco bell. This shit was infuriating when I worked in a kitchen, Im sure its worse when youre in a fast food place

Is there an episode where Krabs adds a drive-thru? Seems like is should have happened at some point.

bueller

>>9341541
I use a bunch of different dried chiles to make my own chili powder.
Anchos, chipotles, guajillos, passillas, cascabels, etc.
Get a coffee grinder and grind them up with coarse sea salt, oregano, cumin, onion & garlic powder.
Best taco seasoning ever. Throw in a few tablespoons with your ground beef, turkey or whatever.

>>9341783
what ratios do you use?

>>9341494
>my chemical is less artificial than your chemical!

Manufacturers use malic acid to imitate vinegar probably because it's stronger and thus more economical, (you can add less for an equivalent level of sourness).

Bear this in mind if you're going to make a solution out of it for cooking, because it's the same acid that gives extreme sour candy its flavour. You don't want your fries to taste like they were dusted with Warheads.

>>9341535
That doesn't sound bad, as long as you didn't use too much.

>>9341535
>because it's the same acid that gives extreme sour candy its flavour

That's often citric acid.

There's lots of fake saffron around. Except that stuff doesn't even look like saffron.

>>>/g/oogle

That looks like wood chips or something.
And that much saffron would cost a fortune no matter where it was grown.

that image is bullshit but yes i have cooked sous vide. i started doing it long before you could get consumer level all in one circulators. i figured out my hot tap put out a pretty consistent 55C and would fill a big pan inside a cool bag with it and dose the temperature up or down by adding hot or cold water and swirling. then i would set my thermometer to beep whenever it went out by more than a degree and come in and adjust it. i cooked things for three days sometimes doing it this way because i had way too much time on my hands.

my favourite sous vide thing so far has been octopus.

That sounds amazing but a quick wikipedia/google check reveals it will take far too long for a restaurant to cook and there's bacterial risks involved.

>>9341418

>That sounds amazing but a quick wikipedia/google check reveals it will take far too long for a restaurant to cook

what

a) no it won't
b) it's not about how long something cooks but about how consistent it is.

> there's bacterial risks involved.

along with every other form of cooking

>>9341386
Kosher all day.

Google all day.

>>9341400
no

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>>9341362
spaghettifag here, what's salt pork?

Make a second batch of spaghetti carbonara but with no pork, then combine it with the salty one you already cooked

>>9341362
Spaghetti is gone, unless you double or triple the recipe and mix together. Soak your salt pork and change the water every ~5 hours, boil it a bit if it's really salty

>>9341231
Why did you acquire a kilo of chicken breast for yourself if you don't like chicken?

Chicken pesto salad for sandwiches.

>>9341231
Bread it.

Stews and casseroles?

>>9341183
go to dishwashing school

>>9341183

Get a dishwashing degree.

>>9341183
No meme, walk into a restuaunt that you think you'd like working at (or hate the least).
Ask if they're hiring dishwashers.
Apply.
Get job.
Don't fail drug test.