Can we have a thread about stupid things you've heard industry fags or home cooks say?
>made loaded nacho bites for group of friends
>a head chef from espn is there
>everyone is stoked, the bites were fucking banging
>chef visibly ass blasted over praise not directed at them
>refrigerated leftover guac
>it starts to oxidise as the night goes on
>chef goes to fridge, sees slightly brown guac
>"uhh.. anon, was this supposed to happen? I don't think those avocados you picked were good and we're all going to get sick"
Bitch, you're a professional chef and you don't know that avocado turns brown when exposed to air?
>managing expo
>different chef behind line talking out his ass all night to look knowledgeable to former dishwasher now new trainee
>goes off on guy making water for pasta
>"you need to add oil to the pasta water to keep it from sticking together"
>mfw
>dude tells new kid to empty the hot water out of the coffee maker
>9 gallon pitchers later, the kid starts to get frustrated
>>9378611
Its common to add some butter or olive oil to pasta to ensure it does not stick together. What's the problem with that?
>>9378664
You do that AFTER it's cooked and drained, not while it's boiling in the fucking water.
how do you achieve perfect skin on a pork roast?
>>9378595
Poke a shit ton of holes in the fat and crust with rock salt for most of the time in oven
>>9378595
mix lemon juice and baking soda and rub the paste onto the skin and let sit for a few hours before baking/frying
>>9378595
Skin needs to be dry ( leave it uncovered in the fridge for a couple of hours) make slits, sprinkle salt, add some olive oil and start with high temp in the oven for 15-30 min until the skin starts to bubble, then reduce the temp to recommended cooking temp/time. What also helps is fresh pork, it's a bitch to get frozen pork to have crackling
every saturday morning we have bagels here at work today we had a rainbow bagel lol fuck this gay ass city (new york)
I didn't know rainbows were vomit colored.
looks gross what flavor is it? HIV? AIDS?
I've seen this pop up all over my newsfeed on Facebook and Instagram. What does it taste like? Slightly intrigued. My only beef is that in these videos they aren't boiling them which makes me wonder if they're "true" bagels.
This is the head of the Five Families of New York. Say something nice to him.
Cute!
is that lorde in drag?
Which one?
>>9378230
Both.
As long as the fries are hot and fresh.
>>9378230
For me its the McFrench Fries, the best fast food french fries.
Team nugger.
u guys jelly? enjoy your shitty chain pizza alone this saturday night.
>wheat bread
You're not gonna make anyone jelly like that.
>>9378191
There is nothing in that ramekin.
I had all you can eat sushi.
It was really fresh cause Saturday so no, not jelly.
>>9378194
only their shits and bellies
What kind of sub human does this
Me
>>9377937
>>9377882
By far the greatest damage Canada has ever inflicted on this earth
http://www.strawpoll.me/13846897
>>9377758
Who actually cares about the results of this unscientific poll
>No Body
I'm glad little debbie is winning, little debbie has so many amazing snack cakes whereas all hostess snack cakes are garbage
Little Debbie snacks have to be one of the most calorie dense foods on earth. None of them have less than 400 calories, all of them are disgustingly grease to the point of coating your mouth.
Both are shit. Even Chocodiles are shit.
>tfw no gook gf to cook fish for me and have wild sex in the jungle
https://www.youtube.com/watch?v=FOvUqZDq9H0
>>9377752
I was heading down an escalator this afternoon and a chick coming up the other direction was wearing a top like that and literally was covering her cleavage with her hand. I'm usually not one to go full redpill/MRA but the sight of that made me literally grow a piss bottle which I promptly stored underneath my battlestation when I got home. I will never have sex again
>>9377765
wtf
>eating eel
>blood everywhere
fucking nasty gooks are gross
Falling off the wagon edition.
>>>9377694
I always go through periods of neglect and then I sober up a bit and clean frantically until it's spotless and then it goes to shit again.
>tfw can't participate because I've been drunk as fuck for six straight years
Fell off the wagon three days ago. Swear it wasn't my fault; literally forced on me.
Tapering back down. I can do it, you can do it. Set a goal, and it doesn't have to be quit entirely and go to AA. You can have a drink or two but know when to stop.
Requesting any and all jack webms
>>9377672
Goddamnit mom i was gonna eat those
Let's get this party started, lads
Posting some less common Ja/ck/s
I've been cooking fancy thick cut steak (ribeye, porterhouse, ny etc.) like once every couple of weeks. I think I have it nailed down pretty good but I would love any further tips:
>Season liberally on all sides and leave steak uncovered, on a rack, in the fridge overnight
>Get oven as low as it can reasonably go (~250F/120C for me) and place steak on rack in it
>Keep steak in oven until food thermometer is about 15 - 20F below how you like it (medium rare on the rarer side, duh)
>Get cast iron ripping hot on stove. Add a bit of canola oil to prevent stick.
>Sear steak on both sides for about 1 - 2 minutes
>Baste with butter and aromatics (rosemary and garlic) until food thermometer confirms internal temperature
>Tent and rest for 5 minutes
I just found out my butcher dry ages steak. Got a $20 ribeye that's been dry aged for 3 weeks. I'm assuming I don't need to leave uncovered on a rack then? Should I also be looking to baste this steak with aromatics or nah?
Would appreciate any thoughts/tips/tricks. Is there anything you always do with your steaks to take it to the next level?
(I don't have a grill.)
>>9377643
>thermometer
>>9377651
thanks I wish I was as good looking as the guy in your pic tho
Bump please have I already reached the pinnacle of steakdom
Best za toppings?
>>9377642
holy shit that looks vile
>>9377642
Looks good, an ol' brit'o'za
>>9377642
cranberries
Making stock and preparing chicken for the grill. What you dudes up to?
Also seasoning my wok again because I let it sit with food for a week.
I scrubbed with brillo to baseline and lightly coated with some oil. It was completely dried over high heat first. Just heat it super hot and let it go
I went shopping today as well.
Two chickens, 9.1 lbs for $4.46
What the frosted flakes did you just frootloop about me you little captain crunch? I’ll have you know I’m a part of a balanced breakfast and have under 300 confirmed calories per a serving. You are nothing to me. Just a generic brand. I will pour milk into my cereal at the perfect consistency for a television commercial, mark my words. You think you can get away with eating candy for breakfast? Think again reese’s puff cereal. As of right now I am going to my local grocery story store and purchasing boxes of cherrios so you better prepare for a cholesterol drop. The cholesterol drop that makes you bee happy and bee healthy. Your chances of having a heart attack have been lowered. You can eat cereal anytime, everyday and can buy over 700 different brands, and that’s just general mills cereal. Not only can I buy general mills cereal, a part of a balanced breakfast, but I also have access to all Kellogg’s brand cereal and will use it to its fullest extent to wipe your that miserable fat off the face of your diet. If only you could have known what holy benefits eating cereal every day would bring upon you, maybe you would have eaten it with your orange juice and toast. But you couldn’t, you didn’t, and now you’re paying the price by dieting. I will send boxtops to all schools and they will drown in school supplies. You’rrrrrrrreee great, kiddo.
>>9377373
>General
wut m8?
>Have this idea in my head that nothing beats Cereal for breakfast
>On a diet so don't eat them