Archived threads in /ck/ - Food & Cooking - 1092. page

>>8818668
No chance.
Botulism exists.

>>8818670
You're the reason kids nowadays need to go to hospital over a fucking cold.

>>8818672
Not for a cold, a GP can treat that.

File: Belgian Choclate waffle.jpg (198KB, 1600x1200px) Image search: [Google]

198KB, 1600x1200px

>>8818471

I've never had one. Mexican flavors in the morning would be too much to process. It would feel like no breakfast at all.

I need syrups and pastries and fruits and creams. I need breakfast flakes or egg yolks and fried pork.

That's breakfast for me, not some nutty salsa and tortilla.

>>8818471
Burritos are not a breakfast item.

kys

>>8818533
They can be if you want them to be

don't pick it up in the first place then ya dingus

File: Dogman.jpg (163KB, 599x900px) Image search: [Google]

163KB, 599x900px

It's those motherfucking brioche buns.

If you assholes stopped whining about "food meme" like sriracha and pretzel buns and actually paid attention to the real shitty food trends, like brioche buns, we wouldn't be on the verge of WWIII right now!

>>8818429
...but I want to eat it, what the fuck am I supposed to do

File: 7.webm (3MB, 600x325px) Image search: [Google]

3MB, 600x325px

Eat Drink Man Woman is the comfiest of food films

>>8818002
... ... ... How do chinks eat short rib?
(I'm assuming they don't use their hands)

It has food in it...
>Shaolin Soccer
https://www.youtube.com/watch?v=HtBebT-rKeM

>>8817713
A french press.

Coconut, creme brulee, and amaretto are my favorites. I don't use them in coffee though, I like to put them in hot cocoa.

>>8817713

cold water

I'm not a big fan, but it's definitely a different flavor. TBQH my favorite steak is skirt, and as far as I know that's not something they dry age. I've only had dry aged tenderloins, NY strip, and so on

>>8817280
>as far as I know that's not something they dry age
It's not. Dry aging only works with large primals because the rind must be discarded after aging. Which is why you rarely see aged tenderloin.

>>8817270
>>8817280
I don't like the flavor either, it's a nutty moldy taste I just can't get used to

>>8817192
>you can only have "real" Mexican food in Mexico
>There aren't millions of hispanic immigrants making Mexican every day all across the country
>"REEEEEEEEEE YOU'RE NOT IN MEXICO WHEN YOU EAT IT SO IT ISN'T MEXICAN REEEEEEEEEE"

Same ingredients, same recipe, same meal. Kill yourself.

>>8817197
t.whitebread flyover who thinks that his MUH HOLE IN THE WALL garbage is "authentic" just because they were playing tigres del norte on the PA system

>>8817197
Stay mad whiteboi

>why is food so expensive
It isn't. Look at the price of food and then look at the price of, say, getting a massage.

There are a lot of steps in the chain and they only make money on volume, the exceptions being niche specialty foods.

>>8817097
Anything that bears the certified organic mark has to pay several grand a year per sku. Wonder where all that money goes to?

>>8817097
Most food (especially grocery store food) has extremely small profit margins actually.

>>8817061
Compression. Use a steak weight or a waffle iron to make them exactly how you prepped them. Also, before the butter, do a solid 20 minute water soak...then pat dry with a paper towel.

>>8817061

Squeeze the moisture out of then before putting them down.

Inside a paper towel, wrong them like a sponge.

Alternatively, put them in the microwave for a minute before the griddle.

Or do both.

>>8817172

*wring them like a sponge.

>>8817025
Szechuan sauce.

File: 1492133479538.jpg (49KB, 500x376px) Image search: [Google]

49KB, 500x376px

Pineapple. Pic related.

>>8817025
>ketchup
>sriracha
>mayo
>mustard

https://www.youtube.com/watch?v=wBhhlE92mIQ

File: 1491471581217.png (260KB, 932x669px) Image search: [Google]

260KB, 932x669px

>>8816960
Don't worry, fren. Just go to your nearest McDaniel's. ;^D

File: why.jpg (21KB, 292x302px) Image search: [Google]

21KB, 292x302px

>>8816960
>when high fructose corn syrup is the first ingredient, even before water

File: 1486180523055.gif (4MB, 460x320px) Image search: [Google]

4MB, 460x320px

>>8816913
Solid 10/10 core grade rainbow trout my girl. Spargnasty looks a bit hard though.

Overall I'd have 2 downgrade cus of that + couscous okay if garlic mode, like if you rolled it in trout pan?

I mean spargnasty has 2 be grylled or pickled at minimum my girl

>>8816913
asparagus looks fucking raw

whenever someone posts their food on here and there's asparagus on the plate it always looks terrible

it's not hard you retards

>>8816946

Not everyone likes mushy vegetables, grandpa

the mcchicken desu

File: eef0b325bd536962b7eb1b642e148a48.jpg (34KB, 460x460px) Image search: [Google]

34KB, 460x460px

>>8816811
>
>>8816816
delet this.

>>8816722
Use lamb.

>>8816722
Probably going to be tough.

>>8816728
I'm not sure I can access non-frozen lamb where I live.

File: IMG_20170415_193413.jpg (136KB, 960x960px) Image search: [Google]

136KB, 960x960px

No shit op. Cast iron and gas is 101. Beta fags get on our level

T. got the girl and happily married.

>>8816491
I rent so I really can't fuck with my stove or swap out to gas. However I have several cast iron pans including a dutch oven and others.

>>8816491
The majority of /ck/ is female (and uses gas)