Archived threads in /ck/ - Food & Cooking - 1441. page

>>8552996
search for " J R Forster meats" to get brisket in Melbourne. they are a wholesale supplier based in the northern suburbs, but if you phone them and ask im certain you could go pick up a few kgs of brisket. Last I know, they have 3 or 4 varieties of brisket, prices ranged from $11 to $13 a kilo (wholesale)

Also costco docklands carries brisket

I'm on the Gold Coast and most of the butchers around me stock it. I've got a butcher in walking distance that has it cheap as fuck all the time.

Are you asking the guys behind the counter or just window shopping?

>>8552996
Can't you just get an equivalent cut that's taken from the same part of the cow?

Gaggia. You'll need a decent grinder as well. I.e. $200+

>>8552992

only older ones. trashggias have gone to shit recently due to becoming meme machines.

>>8552992
I'm willing to invest on a good grinder.

>>8553002
What if I want to buy something new. Are there any other brands, and specific models that are good?

>>8552918
For me its the McChicken, the best fast food burger

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>>8552918
>Plebian
*Plebeian
Learn to spell you fucking Plebeian.

>>8552918

>I like X this way so everything else is for plebs

Fuck off, you insufferable faggot.

For me, it's the Mchicken.

Take a McChicken and eat it.

Real simple recipe.

Books and myself

For base like meringues or shit like that internet is enough but for more diffcult recipe try and buy books

>>8552872
What I like to do is watch cooking shows on jewtube until I see a dish that might be good, then google recipes.

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It just doesn't get any better

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egg flower

bakso

Three minutes

>Butter lasts weeks on the counter
>Bread lasts weeks on the counter

Unless the moisture in the butter is a problem I would reckon at least a week.

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>>8552987
>Bread lasts weeks on the counter
Spotted the amerifat.

>>8552838
>Thyme, oregano, marjoram, rosemary

All this, why?

>fresh for fucks sake
You're making literal fattie neet food. Why does it matter that it's fresh

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>>8552838
The next step is cooking your steak. I am assuming we all know how that works, but also note that for this dish a flat pan works best, else you will get some bites with lots of seary malliard goodness, and some with none. I use coconut oil, but anything non aromatic with a sufficiently high smoke point will do.

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>>8552845
Because dried herbs completely fuck the texture in this. Also I served these as canapes at a couple of high end members clubs in London, albeit with a few additions.

You now want to rest your steak, allowing the cells to reabsorb the meat juice and close up the cell walls.

>>8552657

Quit being a weeb faggot and fucking drink them!

>>8552657
Should be no problem at all if you put them in the freezer. Did the same some weeks ago where I made Salzburger Nockerl in the evening

>>8552662
Freezer instead of the fridge? How where the Salzburger Nockerl, I'm Austrian but must admit I have never eaten them. They are supposedly quite a pain to make. As you would expect of a soufflé dish

>>8552422
>would you prefer an item that last forever or one that doesn't

Great question, friend.

Everyone just scrubs the fuck out of cast iron anyway

>>8552442
Gordon is autistic.

IT'S SAFE IT'S SAFE CHINEE EXCELLENT QUALITY

>How potentially dangerous is the ocean near China and is there any other real risk I'm not considering? What's you guy's opinion?

ANCIENT CHINESE SECRET

if you're worried about environmental toxins you have no business eating oysters period.

So a parma?

Oh KFC, when will you figure out that nobody wants anything you offer except chicken and mashed potatoes. Now stop being innovative and give me a fucking original recipe drumstick.

>>8552287
>pineapple in the ad
Holy shit it's made for shitposting

>>8552180
How else can you get any of the huge chunks of tomato or onion from dip

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>tfw someone walks in with a couple bags of these

>>8552180
>be me
>spend the last 2 hours of my day making a dip for superbowl party at friends house
>cooked on a skillet with sautéed cherry tomato slices with olive-oil, bit of white wine, green onion, ground basil leaves sprinkled over it, and then prepared on a trey with fresh feta cheese crumbled and mixed in
>drive to party, can't wait to see everyone's reaction
>lay it out all nicely, greet some of my friends hosting, tell them about it
>"HHHEEEEY DUDES! I GOT THE CHIPS!"
>Who the fuck is this guy?
>Has two bags of tostitos scoops under his arms
>over the course of 30 minutes, this fucking gob-shit managed to shovel half the fucking tray of salsa down his throat
>none of my friends even got to try it

>never again

>>8552158
DEEZ NUTS

FOR ME

I'd rather go to McDonald's

I'm a friendly guy and make fulfilling conversation with almost everyone I meet. But if I find out that someone I'm talking to or someone within a 10 metre radius of me is vegan I'll fucking murder them.

>literal cow shit is an animal product of inherent cruelty

>>8552073
To stir the pot
>Some vegos do feed their dog meat free foods. Don't know if it works, maybe b12 supps
>Breastfeeding is fine, you have consent of the animal
>Implying all produce uses manure

>>8552044
/ck/ can't stand him because he's not an obese fast food reviewer and he has a confusing but definitely not white name so we can't figure out which ethnic slur to use. also sometimes he talks about stuff that isn't green bean casserole which makes him a "cuck"

>>8552099
anon what do YOU think about him

>>8552103
He's alright I guess. I've used a few of his recipes. Nothing terribly unique, but I trust him more than most internet celebrities.