Archived threads in /ck/ - Food & Cooking - 1297. page

>>8662872
t. 7th generation Italian-American who swears they have family in the "old countey"

>>8662872
Fuck everyone from the north east

>>8662877
Also those family members are in the mafia

>>8662788
why is he so based? is that an english sentence? it's a rhetorical question, because it isn't.

what was the rest of the sentence?

(((based)))

OK schlomo

when i grow up i want to be cool like the jewish chef man

>mcdonalds
Is that in Hawaii?
Sausage + spam seems like meat overkill

>>8662222
Because I don't live below the poverty line

>>8662231
Spam is like $5 per pound. It's not cheap in any way.

>>8662030
Turns my shit loose and makes it hold a grudge

Bacteria in their filthy coffee makers gives them the sharts

your coffee is weak.

>butter
>diabetes

>>8661900
Plot twist

The diabeetus was inside of you the whole time, you just needed to go on the quest to realize it

>>8661992
>americans
>not fucking retarded

When I had mine I loved it. Sometimes I would put chicken thighs in the basket but normally I would don chickens or small turkey. I would slather mayo all over the bird and black pepper then set it and forget it.
Don't forget to tie the wings and legs so they don't flop all over

>>8661901
Mayo?! I've literally never heard someone doing that. Is that a common thing? Not much of a cook?

>>8661870
You got duped by an informercial, nice one

>>8661590

Bite, always. Do the same thing to any hard candy. Dentures ftw.

>>8661590
i really fucking want to suck a cock right now

Succ

>>8661335
meme ingredient

make sure to consume with avocado and sriracha

Cool thanks for taking pictures of it and explaining the process and asking a question that could maybe start up a conversation about other ways to cook and use bacon. Such a cool thread you dumb faggot
Click in the upper left corner of your post and select delete post

>>8661338
maybe

>>8661348
I was too hungry and I forgot

I just made this thread hoping that there was another anon on here who ate at least 12oz too

>>8661256

Amerishart here, why aren't Lamingtons a dessert option at these shithole restaurants?

>>8661276
This. Also it's ironic that most of the Mexican restaurants in my town suck ass despite the fact that Paco and his 12 family members are all working back in the kitchen

>>8661276

All their food is frozen in bags then brought up to temp before service. Meat being one exception to that. Wouldn't be hard to mass produce Lamingtons, flash freeze them, and distribute to franchises across the country to later be thawed and eaten.

Half the restaurants I've worked in bought premade Sysco-tier cakes/tarts/cookies and pawned them off as their own. One pizzeria in particular that claimed to make "homemade" soup but really just cut extra vegetables and boiled them in commercial sized cans of Progresso.

in a cave?

>>8660993
To the first question (actually a good one despite the shitpost), anything more than a couple hours is a waste, your marinade is only going to penetrate so much and that's that. To the second, I have no idea, but would suspect acid and protein aren't friends.

>>8661039
>I have no idea, but would suspect acid and protein aren't friends.
Why are you answering this question if you don't know you're talking about?

A good meat marinade needs oil and acid.

>>8660964
All three of those things share tastes with the pizza already. Pineapple doesn't mesh, and tastes disgusting warm just as cheese tastes gross with a fruity sweetness added.

The pizza and pineapple actively make each other worse.

>>8660964
>anchovies
>just fruit

>>8660964
>asking a majority American board about pizza
Pissing in the wind, anon.

>>8660768
I have a 10" debuyer carbon steel crepe pan that I use for eggs. Once seasoned, I just spray a little oil on and the eggs slide around on it the whole time it's cooking

I also have a 10 inch de buyer. I prefer it to my cast iron but there's not much in it really.

I've dropped it a few times and its absolutely fine though, i don't think its nearly as brittle.

>>8660768
I prefer cast iron's heat retention but carbon steel is not a bad choice. It's certainly lighter and more durable, but for a good sear and superior nonstick give me cast iron.

CS is great for everything else though.

>>8659848
>otaku
Filthy, weeaboo shit.
/Thread

Shut the fuck up

>>8659996
i refuse

File: satan.jpg (34KB, 500x667px) Image search: [Google]

34KB, 500x667px

come on /ck/ pls

If by "milk" we're talking about your mom's vagina then the answer is definitely my dick.

>>8659072
Snickerdoogle