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Let's see what you've got
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>>8558091
>using a spoon to scoop out seeds
I am offended.
You will make this up to me.
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>>8558091
>shredded cheese on """"chili""""
WHY DOES TASTY HAVE TO PUT CHEESE ON FUCKING EVERYTHING FUCK
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>>8558091
What the hell is this supposed to be?
Anonymous
What's the last meal you cooked for your gf? 2017-02-09 09:10:51 Post No.8558041
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What's the last meal you cooked for your gf? 2017-02-09 09:10:51 Post No.8558041
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What's the last meal you cooked for your gf?
Anonymous
2017-02-09 09:10:51
Post No. 8558041
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Did she enjoy it?
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>>8558041
I don't usually cook for my GF...she usually cooks for me cause I work and she, well, doesn't work...anyways she made some spaghetti the other day, and then asked my how I liked it...
>http://www.nh1.com/news/documents-just-ok-spaghetti-dinner-sparked-police-standoff-in-merrimack/
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>>8558041
Shrimp linguine and brussel sprouts, she really enjoyed it.
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Chicken katsu curry, he's a big ole weeb so he loved it.
why are these little fuckers so damn good????
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>>8557981
fat and sugar
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because they're loaded with salt and sugar, giving your brain the "yum" response
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>sugar
u wot?
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Where do you get your recipes, /ck/?
I recently started cooking for myself a few times a week instead of just buying frozen stuff for every meal, but I've basically just been scraping meme recipes off Facebook for a while. Shit gets really bland real fast.
What are some decent resources?
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>>8557975
Fuck recipes. Every recipe is created by someone who used their imagination to create something. Experiment. Find what you like. Try new things. The only thing you need to learn is proper cooking techniques. What you put in your food is completely up to you.
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>>8557991
I really like that sentiment, I won't lie, and that's my inevitable goal. But I gotta start somewhere man, and a recipe book wouldn't be a bad way to do that
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>>8557991
As a beginner, try to learn more about cooking techniques, food prep, and classic combinations. The most famous and a well-regarded text is The Joy of Cooking. This has everything you'd need to know about cooking except for the most important thing: experience and practice.
Cooking is a hobby. Learn to enjoy it and cook meals that taste good to you. Experiment and remember what works.
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Are you all ready to enjoy some Turkish food?
This is pide - their version of pizza, more or less. Inside is ground lamb, sausage, pastrami, and mozzarella.
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I'll pass...
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>>8557930
I could go for some etli ekmek
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Turks are roach
Turkish food is crumbs on floor
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Yeah now look at that, now that's the essence of flavor town.
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>>8557892
best
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>>8557896
I've wondered what a hotdog/gyro would be like.
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My friend has a pet king crab that just molted and it made me wonder if you could use a molted shell from a lobster or crab to make stock. Would that be fucked up?
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>>8557843
Yes. That's disgusting.
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I doubt it'd work but I'd be interested to see what happens.
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I doubt you would get much of anything from a molted shell. The flavor you get from the shells comes in large part for the remaining flesh and connective tissue adhering the flesh to the shell.
Worth a try I suppose, but don't expect much.
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How should I flavour kefir?
I have Crohn's and I'm trying to drink it for the bacterial benefits, but it's pretty damn sour.
Besides just pouring white sugar into it... How can I make it more palatable?
I'm operating on the grounds that blending and straining fruit is way too much work for a regular basis.
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>>8557820
If you're too fucking lazy to do what you should do, fuck off. If you won't do the required work, don't expect to get the same reward.
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>>8557820
Why bother straining fruit? Just blend it and toss it in.
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Remember that time we had that Kvass thread? Cool anons shared home recipes for slav prison beer.
Does anyone have any traditional recipes for root beer? And that means yeast, Alcohol, and most likely molasses or Cane Sugar. No artificial flavor bullshit.
What do you have?
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Cool thread, please survive baby thread
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Why can't I see any roots?
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>>8557808
I am root
Looks like the stuff next to the booberries when diced
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hi /ck/, help me navigate a quandary.
I've been cooking recreationally for 20 years. During that time i had some jobs in kitchens as a line cook here and there, and worked in college as a private chef for a wealthy family, but mostly just for fun. I hosted a supper club for a long time and put out some kick-ass food. I've put together a couple hundred thousand dollars of my own money and have some backers and I want to open my own place as a second career.
But, then I talked to my friend Steve. He owns a little "fine dining" restaurant bar and grille. Let's use the term "fine" loosely. its a tired menu with the hits from the 70's and 80's like prime rib and chicken with brown sauce and jalepeno poppers and all that crap. I struggle to even find anything on the menu i enjoy, but I go cuz Steve's a good friend and blah blah.
But the restaurant is PACKED every night Tuesday through Sunday.
When I told him I was thinking about opening up a place he looked at me like I was nuts. "i know you don't like the food, Anon. Neither do I. It's old and boring, but every time i try to knock something off the menu there's a revolt. I've become a slave to my customer base. I can't change it. I carry about $6k in ingredient cost for a single dinner service, and if i want to make a change, i wind up having to carry the stuff i dumped from the menu anyway, because the regulars will notice its missing and order it.
What would /ck/do if it were in Steve's shoes?
What would /ck/ do if it were in my shoes?
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Restaurant "regulars" are really strange people.
Does anyone really go to the same restaurant more than maybe once a fortnight?
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>>8557737
Maybe you should suck Steve's dick?
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>>8557737
Bump. Good thread, anon.
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how do i into /mexican/central american/ cooking
keeping in mind i'm a white canadian who only recently learned what an enchilada was
there's a great mexican market near me with everything you'd need and i just love how tasty and cheap everything is but i just don't know where to start
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Beans and rice and tomatoes and onions and chilies and cumin and oregano and cilantro.
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>>8557661
and masa and lard
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>>8557652
What's that tv "chef" that bangs his daughter
Rick Bayless
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What to do with peanut butter? Bonus points for creativity.
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Eat it
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>>8557638
Peanut butter crackers
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>>8557638
Apply to genitals and head out to your nearest dog park
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I'm trying to make chocolate frosting
What the fuck did I do wrong
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Can you start by telling us what you put in it?
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>>8557607
1/2 cup butter or margarine
2/3 cup baking cocoa
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla
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>>8557620
Did you cream the butter and powdered sugar for long enough?
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How would you fare in a cooking program such as Hell Kitchen?
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>>8557590
Panic, go into an autistic rage and stab someone.
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>>8557590
I'd win honestly.
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I AINT NO BITCH
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I have a sexual attraction to pasta, I'm getting a major in molecular biology and I'm in love with the structure and function of proteins.
How do I incorporate proteins in my pasta?
inb4 "ragu you fucktard"
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>>8557557
After you've cooked your pasta, drop a couple of protein powder scoops on top and mix it all together. It tastes great I got the recipe from /fit/.
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>>8557557
https://www.youtube.com/watch?v=3AAdKl1UYZs
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Add meat