Archived threads in /ck/ - Food & Cooking - 137. page

>>9369828
Is it made of orphan flesh?

>>9369828
pretty much at the point that you posted
i'd try it but with a napkin

Is that cooked fat beneath the peanut butter? What exactly am I looking at?

>literally

>>9369824
>>9369824
>being a grammar chink
stop bullying

>>9369827
This is a cooking board and I'm sure there is a dish or two that is LITERALLY cow anus. And round is not it.

If you use them to justify binging on other foods, yes

The consensus is that it fucks up your insulin production.

I've drank more than a 6 pack of diet coke a day for the past 15 years and have maintained 160-170 pounds, and i eat garbage with little to no exorcise

Obviously anecdotal, and I'm sure it will all catch up to me, but I'm more concerned about the effect on my mind than I am the effect on my BMI

Corn syrup.

>>9369802
the spoon

I don't know, I've tried them a couple times and the base tasted really bland, like frozen milk with candy mixed in. Maybe I just got bad ones.

>>9369746
yo don't eat it al dente

you cook it in the water until al dente and then finish it off in the pan you're cooking the rest of the dish so it absorbs all the yummy yummies

>>9369746
>>9369961
so to answer your question, yes i think it's gross too

>>9369961
I'm not sure whether you're right or not since I'm not sure exactly what al dente is, but pasta definitely needs somewhat of a firm bite to it when served. More so than ramen, udon etc.

File: Bojangles'_1487801513358_2793809_ver1.0.jpg (912KB, 2146x1484px) Image search: [Google]

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No competition. They'll even give you some mac and cheese with a buttery biscuit on the side.

>>9369712
I haven't had jucier tendies than at a&w. They fucking drip all over the place and almost pop with juice after each bite. Its nuts. Flavor is fine. Just damn juicy.
I live outside of chicago for reference of availability.

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Forgot pic.

For the cleaver, just get a cheap-ass Winco . It won't hold an edge very long compared to something more expensive, but Chinese cleavers are supposed to be honed and even resharpened on the regular anyway and you've got the tools to adjust it as you see fit.

They got great burgers

>>9369621
You're right... They actually have burgers that are just below in-n-out and whataburger tier. Was shocked when I tried it.

>>9369627
I take it back, they are at the same level... Because they aren't on the low tier. Basically Alpha black sheep burger.

penis is the best meat

>>9369524
>sopprassata

GABAGOOOOOOOOOOOOO

>>9369564
Prove me wrong?

>>9369460
Youtuber kalel has some serious cutlery

I've been looking for some heavy duty plastic utensils and haven't had too much luck.

I bought some lexan camping utensils off Amazon to try but they seem low quality.
There's also some flavorware brand I might try out.

I basically want something I can bite and chew on without hurting my teeth.

>>9370164
I once made the mistake of buying titanium travel cutlery that was unpolished. holy fuck, did it feel rough

>>9369393
Fuck off Muhammad

>>9369393
what about crispy bacon
?

I smell expired meat all the time and have no problem smelling or eating good meat.

Canned food never has to be cooked. It is cooked and sterile.

drain and rinse
simmer with some water and tomato paste and spices. Eat with bread, chips, pretzels, whatever.

>>9369240
Any canned food is already cooked. That's why it doesn't rot inside the can. Cooking is part of the canning process.

All you need to do is open the can and you can to town. I'd suggest heating them up and adding some seasoning to make them more tasty though.

>>9369214
Tienmenjiang aka "sweet noodle sauce" is what you're missing.

Start with oil in your wok/pan. High heat. Briefly fry your aromatics/veggies, add the Tienmenjiang and cook it out. Noodles (pre-boiled) go in. Perhaps add a splash of cornstarch-water slurry at the end to thicken it up.

>>9369214
Add bok choy, some diced peppers and a protein. You can also add some broth and make it more like a pho. Personally I like to squeeze a citrus on it after it's plated like a lime or lemon wedge...but that's just me.

>>9369234
If using this sauce should I still Use soy sauce? Will one overpower the other?

That's a lot of sugar anon. Is this supposed to be a cake recipe? It looks closer to cookies

Props on melting the butter first

>>9369137
This is a sad thread with an all too fitting image

Is this what /ck/ is

>>9368979
Yeah, that's normal when you deep fry something that's reconstituted rather than being a whole piece of meat. It's no different than having bubbles in batter. I take it you don't have much experience deep frying things yourself. I doubt there's anything malcious going on here, it's just expected due to the nature of the (shitty) product.

>>9368989
This. It's just from the cold mixture hitting very hot oil when it's first extruded and par-fried. It is then frozen, packaged, sent to BK in a box and then fried again to order