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hey guys, going to cook my first ham tomorrow. what tips can you give me?
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YESA, MAKE-A SURE-A DA HAM IT IS-A HONEY BAKE-A
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>>8785058
Brown sugar and yellow mustard for the glaze. Super easy and pretty good. If you slice (not too deep) a criss cross pattern into it, place a clove on each intersection.
What do you think of this sandwich, /ck/?
20 Posts / 6 Images
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Looks pretty darn good. Well proportioned, bread looks decent
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>>8784953
Little less turkey, more ham...
****.5 / 5
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Looks pretty good. I would consume that.
However, it would be better if the distribution of fillings was a bit more even. One bite will be mostly meat, and another will be lettuce and what a appears to be saucy somethingruthers. But such a thing is easily overlooked, and possibly overcome with proper biting and handling techniques.
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ITT we come up with the most hipster coffee name imaginable
28 Posts / 3 Images
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>>8784285
"Some faggot loser on 4chan will dedicate time and energy hating this because someone better off than him made it" cold brew
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>>8784285
fair trade organic
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Bean lives matter
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VOdka appreciation thread.
I fucking love vodka. Started drinking when I was 17, went straight onto vodka, with orange cordial. Had it with lemoneda at uni. Then more or less quit drinking for years and just smoked weed. NOw I'm rediscovering how much I FUCKING LOVE VODKA. orange juice is my mixer now.
tl dr vodka appreciation thread
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vodka is a nonissue
no taste, nothing to discuss
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Hey, does anyone have a bottle of "Oasis: Citrus Punch? I need the nutrition chart of it for something.
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>>8784203
Vodka straigjt doesnt taste much. Mehh
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Post your broth or stock recipes /ck/
Ramen broth is especially appreciated but any will do. Here is my basic chicken stock recipe
>roast a salted chicken at 400F degrees with two coarse chopped onions and stick of celery until done (165F)
>let cool, remove and save the meat and skin
>carcass should be about 3 lbs
>chunk up 2 carrots
>bay leaf
>a few whole peppercorns
>5 cloves garlic, peeled but not smashed, cut in half
>1 stick fresh celery
>1 fresh onion
>add all the contents (including the roasted vegetables) into a stock pot
>3 quarts water
>bring to simmer, skim foam and funk
>12 hours, add splash of water occasionally
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>>8783705
If you're making ramen broth, consider adding some ginger to the stock pot.
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>>8783705
>after 12 hours, remove from heat and strain stock
>finely chop chicken skin, as small as possible
>add to stock
>boil until 2 quarts are left
wa la
Scale for more, but don't add too many peppercorns.
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>>8783705
>Post your broth or stock recipes /ck/
No.
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Where can I buy the finest barbecue sauce? Or should I make my own? I don't each many sauces but I love BBQ.
21 Posts / 4 Images
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Let's just get this over with.
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>>8783643
god damn you i was going to post it
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>>8783630
>Or should I make my own?
This.
That way you can adjust the recipe for the meat you're cooking.
Anonymous
Tomorrow i start working 2017-04-07 07:00:09 Post No.8783620
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Tomorrow i start working 2017-04-07 07:00:09 Post No.8783620
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48hrs a week in 2 split shifts
Should i end myself?
14 Posts / 2 Images
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>>8783620
>Should i end myself?
Yes, especially since you made such a shitty thread that has nothing to do with food or cooking.
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>>8783949
it's probably about working in a restaurant or some food related place
worst shifts ever, i am lucky for working only 6am-8pm everyday
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>>8784910
>14hr
jesus christ
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webm thread.
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did she lived?
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>>8783271
Stop idolozing this birthdefect.
.gif related, it's also her.
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>>8783271
:( whats wrong with her bros?
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hei wokfags get in here!
So I love my wok but now it's getting a bit sticky. I always wash with a gentle sponge, never use detergent, and i always heat the wok after cleaning. What are some tips that you have for keeping a great non-stick surface? Is there anything better than the glorious wok hei?
Also wok general thread.
30 Posts / 2 Images
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>>8783150
You have to re-season it to remove the build up.
https://www.youtube.com/watch?v=RSvwXuGEX0k
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>>8783341
thats what i did last night, havent used it yet since then.
have you ever said fuck it and taken the steel wool to the whole thing and started over? theres only a small section thats stick and i wanted to avoid removing the petina that i already have.
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>>8783341
You shouldn't have to.
Just wash the wok with soap and water. That won't remove proper seasoning, but it will remove any greasy residue left on it. If you're paranoid about soap then just scrub it well with coarse salt and water.
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Post comfy restaurant photos.
With this pic. you can tell it's an Italian restaurant.
25 Posts / 13 Images
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For me
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>>8782306
that reeks 80's style
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>>8782306
I REALLY REALLY FUCKING HATE CHAIRS LIKE THAT
t. manlet
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what's the strangest pairing of ingredients you can think of that will probably result in a tasty and exciting food?
47 Posts / 6 Images
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>>8782248
Blueberry+Swiss cheese
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>>8782248
I really like banana spam and cheese sandwiches.
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>>8782248
1 part orange juice, 1 part whiskey, 2 parts bleach
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For tonight's recipe our main ingredient will feature a can of "Tiny Tots" sardines.
38 Posts / 13 Images
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>>8781851
Tiny Tots are the most expensive sardines at my grocery store. They are made by King Oscar. Packed in Poland, but it says Norwegian tradition in the description. They are packed in extra virgin olive oil.
They live by their name, they are smaller, packed in 2 layers, 12-22 per can, and much tastier than other varieties in my opinion. Much more expensive, around $3.25 a can.
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>>8781871
Ingredients needed: 1 can sardines, some greens (I have an arugula spinach mix), bread (toasted), mayo (unfortunately I only have miracle whip on hand), butter, olive oil.
Optional: olives, tomato, pickles, hot sauce, mustard, anything you like on sandwiches.
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>>8781879
Heat olive oil in skillet, toast your bread. Add greens, salt, pepper and wilt (takes less than a minute).
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hi /ck/
guess wat burg in my pocket
35 Posts / 6 Images
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>>8781604
Nuremburg?
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You look like you eat dogs
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>>8781616
no
i give u clue
it mcdonald
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For no particular reason, what's the best MRE and where do I buy them?
Asking for a friend.
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>>8781525
Chili mac, desu.
I'm in the USAF
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>>8781544
this right here, MREStar is decent brand, too.
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I dig the spaghetti and meatballs.
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>that intense feeling of depression you get after finishing a shitload of fast food
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>that intense feeling of depression that happens whenever
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I only get that with McDonald's, I don't even know why I get food there anymore.
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>>8781539
*dangles mcchicken in front of your eyes*
yeah, no kidding. mcdonalds SUCkS