Archived threads in /ck/ - Food & Cooking - 1443. page

>>8550903
You're slightly overdone quite frankly. What was the internal?

Overdone. But fine to eat.

Ive had pork that was quite pink in the middle. Almost a medium-rare or less. Pork is fine to eat slightly undercooked.

I think the best kind of pork is a pork that is medium. Not dark pink in the middle, but not mostly white either.

>>8551000
>>8551006
Ok thanks
I was worried that it was undercooked
I'm a total novice when it comes to pork

Tasted alright.

>>8550887

Why does your obesity factor in? Are you looking to gain weight?

Fruit and yogurt for a kick or pasta and carbs for long run

>>8550887
bro stick to fruits and veggies

>>8550838
With actual food?

>>8550838
>drinking people

Nice try Soylent Co.

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just let them ruin their own company

>>8550820
>steam that shit
No. Put it on foil lined pans and roast it at least. It'll be crap again when you reheat it, but at least you'll start with some flavor

>Has to be gluten free
Kill yourself

>pic
Cow tits are retarded

>>8550820
chicken thighs and baked veges thrown in the oven, both tossed in oil, salt, pepper, mixed herbs.

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>>8550751
Since all of the good local places closed, I've been getting Wing Stop and really have nothing bad to say about it. They really need a plain flavored hot sauce with a heat between the regular hot and Atomic, though.

Haven't tried the Quaker Steak place as it's sort of out of the way and for the longest time I just assumed it had something to do with motor oil and wasn't really aware they served food.

wings over

Not a chain, but if you can find a Korean wing place in your town they make a nice change of pace from hooters or bdubs

>>8550740
>celebrity chef
Good one

>>8550740
>Babbys first meme food experience

I ate there in my pre food interest days with my ex gf and her mom. It was good iirc but I'm not sure I'd go back--how does it hold up to more authentic omakase spots?

None? :)

is it a mcchicken

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>>8550875
No, silly!

It's a....Chicken Noodle Soup!

>>8550692
make your own

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What's so hard about mixing salt, ground cumin, ground oregano, ground cayenne, and ground garlic?

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>>8550729

lmao poorfag peasant. We rich, superior folk needn't waste our time with such trivial tasks.

You made that ramen the other day?

How to make ramen from only buckwheat?

looks tasty t new noodle fan

>>8550581
steakhouses have deals with wholesalers to get better cuts before the plebs can get them
some people don't trust themselves enough to dry age a steak properly
your corporate expense account is picking up the tab
you can afford it and are out of town

>>8550602
>steakhouses have deals with wholesalers to get better cuts before the plebs can get them
this and literally only this

>>8550581
>It's easy to cook a decent steak and there's no specialist skill or equipment required.

I beg to differ. A cast iron pan is mandatory, as are some basic cooking skills.

What does /ck/ think about stuff with Stevia in it?

>>8550485
>I'm also a bit scared of the artificially flavored No-Calorie stuff. Is it worth it?
No it's not worth it. I'd try naturally flavoured water. Add fruit like lemon to your water and let it soak then you can have something flavourful that itsn't soda.

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>>8550876
I've heard of fruit-infused water so I've been looking into that sort of stuff. Good to know it's a choice alternative.

I've seen flavored sparkling water with "Natural Flavors" but how much should I trust that shit? I've heard that stuff like La Croix is really good but can I really trust something that tastes as sweet as juice but has no sugar in it AND is all natural?

Seems to good to be true.

>>8550460
My brain combined good cook into gook and I was like "well, he did say asian neighbor"

my white neighbor cletus is a faggot

my neighbour henry and i used to touch each other when we were young

I've never had a problem getting chicken stock to gel in the pressure cooker.

I use a combination of wings, backs, and feet and cook for 1 bar and 1 hour.

Beef stock I cook for 3 hours in the pressure cooker.

What cuts of chicken are you using for your stock?

backs and wings mainly

usually a tenderloin or two for flavor

>>8550339
>>8550354
no feet. that's probably what makes the difference

you want potato bread

>>8550329
Wonder bread should have worked. But try Bunny just in case.
Damn I can't even remember the last time I actually had a loaf of white bread in my house.

>>8550337
Uh, no. Not for the classic PB&J that us Americans loved as kids.

>>8550321
>he fell for the searing keeps the juices meme

that same $6 will get you sixty pounds of veg if you know a farmer

shit a 1.50 gets you a dog and drink that will last you a week at costco