What are your weird food habits?
Pic related I eat cereal with water
>>8444996
I pour a quarter cup of juice and then have my morning shower. I'll sip it under the water and it'll kind of dilute itself, but sometimes shampoo gets in it or something
I lick all bowls and plates clean when I'm done eating, not even a single crumb can be left
>>8444996
I order beer poured into a cup of green olives. I'll have them refill it all night with the same olives, and occasionally eat an olive.
I'm a complete moron, but I also like to bake and I'm pretty decent at that.
I want to bake a cake for a friend that's based on an NES controller. I want the dimensions to be relatively accurate. How do I properly "scale up" an image of something to a size that I can turn it into a decent size cake?
My thought was that I select the size of cake I want to work with, then apply the ratio of the cake size / original size to all the other dimensions, but because I'm a moron, I'm not sure if that's correct.
I'd rather have more mcchicken threads than trendy hipster geek shit
>>8463952
Just create a bunch of ratios so you don't have to "scale up." For the A and B button just divide the width by the total length. That would be the ratio for the length of the a and b buttons. Then whenever you have decided on a size of the cake just multiply the length of the cake (be mindful of units) by the ratio. Just repeat that method for all the lengths and widths and you should be good.
>>8463952
>Decide cake external dimension (one is enough)
>Divide said dimension to the same dimension in your drawing
>Multiply every single measurement you have in your drawing by the result of said division
>Done
Example:
- decide you want to make a cake that is 50cm (500mm) long
- divide 500 by 115, it comes 4,34
- take every other number of drawing and multiply it by 4,34
- height in this case will be a little over 175mm, the d-pad will be about 108mm across and so on.
- use all these numbers to make your cake
Voila, you have a scaled cake now.
Don't forget the width, which is lacking in your drawing.
bad restaurant experiences thread
>trying out a new restaurant
>order large fries and a cheeseburger
>they bring my burger and fries
>notice the ketchup was not refrigerated
>eat the rest of my meal and leave without paying
>>8463708
>skipping out on your bill because your sweet tomato paste wasn't cold.
Looks like you were just looking for any excuse to steal you fucking thief faggot.
>new hip steakhouse with local sourced ingredients
>anniversary dinner w/ wife
>have a blast sipping wine and talking whilst gazing in her eyes
>that girl i fell in love with never went away
>dinner arrives aka the best brisket ive ever had
>finish last glass of wine before cheque arrives
>put hand under table, no fucking gum underneath
>pay bill & go home
>beat wife
One of my worst memories
>visiting my grandparents in florida
>go to some "diner" that was essentially a mobile home with an added plywood room built into it
>the waitress has to be about 75 and looks like rosie odonnells final form
>my mom looks at me like we've made a huge mistake
>grandma orders some fried alligator as an appetizer
>I tried a piece and had an instant gag reflex
>I ordered a chicken sandwich and nothing to drink to play it safe
>we all finish eating and go out to the car to leave
>I smell the unmistakable stench of rotting flesh
>peak around the corner to the dumpster out back
>there's a mangled and decaying alligator carcass oozing pus dangling out of the dumpster
>it's dripping yellow and orange liquid all over the ground
>flies are swarming everywhere
>the "cook" is sitting right next to it in a lawn chair smoking a cigarette unfazed by it
>choke on my vomit and wish for the total destruction of florida and it's people
Does anyone else just straight up boil/simmer coffee ground in a pot and then pour it into a cup?
>>8463362
No. Why would anybody do that?
>>8463365
>what is turkish coffee?
>>8463365
1. Extremely quick and easy
2. Stronger/richer taste
jesus fucking christ, who can't wait for water to boil? How do redditers function?
people make up fake stories on Reddit, just like on 4chan
only difference is that you actually get imaginary internet points ie an incentive on reddit for making up a stupid story
women were a mistake
I cant even finish reading this. How in the fuck did a pot melt from boiling broth?
>Flat cut brisket: $5/lb
>Full brisket: $2/lb
Why do grocery stores do this? It's like they're charging you to take away half your beef.
labor costs money
also economy of scale
like how tomatoes are twenty cents a pound if you buy 50 of them
>>8462921
I call it the "idiot tax". Too stupid or lazy to do the prep yourself? Be prepared to pay for it.
Same reason why boned-out chicken might cost $2 or $3 per lb while whole chickens are $1/lb. The more work the store does the more you pay.
>>8462995
This is true. I can break down a whole chicken in about 90 seconds
Reminder that there is literally nothing wrong with Tasty
>encourages normies to cook
>teaches good techniques
>sometimes some good ideas
People really care about this?
>>8462657
Sorry, but it is absolute crap. All cooks in the kitchen must go through a rigorous cookery education set out by Escoffier, where the focus is a revival of haute french cuisine and only that.
No one aspires for facebook likes, we aspire for Michelin stars, and the even more revered Michelin tyres.
they have a few good videos, usually have to cut the amount of cheese in half though
i do wish watching it didnt support fake news sites like buzzfeed though
Salted or unsalted?
>>8462476
Peppered...
They have different uses.
But I always buy unsalted, because adding salt is easier than taking it out.
Deep fried
...just kidding. Fucking disgusting.
What is yall's experience with buying cheap caviar off the internet from places like Amazon or markets in your area?
>>8460847
If it's not sturgeon, don't buy it.
>>8461155
this
ITT: /ck/ runs a fast food restaurant.
86 those curly fries, Ralph. I dropped my whiskey handle in the oil.
>>8443662
>Blue/prple power-aid basted turkey sandwiches
>the redramen in 'the shining' esk
>canned chicken tendies
>the sandwich artist suprise
For me...
Why is meat so expensive? I lost my job and have been eating microwaved beans and rice. If i was on welfare I could get some meat on the menu.
Vegetable are good and cheap
>>8463484
>Why is meat so expensive?
Takes time, effort & money to rear, slaughter & butcher.
If you miss meat try fish; it's cheaper but better than nothing. Even tinned tuna chunks would add something.
>>8463494
>cheaper
Fuck off you retard no it isnt. Pound for pound almost all fish is more expensive than meat.
On a weekly basis, how much do you
>Make meals yourself?
>Heat up premade meals?
>Go out to eat?
Let's see if anyone actually cooks on the cooking board
>>8463064
>make meals yourself
Almost every breakfast. And no, not cereal.
>go out to eat
Every lunch brcause college
>heat up premade meal
Only if i made it myself, i find box food disgusting.
>>8463064
I eat out 1 or 2 meals a week, for lunch.
I visit family for dinner 1 night a week (home cooked--sometimes by me).
I cook the other 18 meals, though sometimes one of those meals will be reheating leftovers from earlier in the week.
>>8463064
>Make meals yourself?
2 maybe 3
>Heat up premade meals?
2, either due to laziness or indulgence.
>Go out to eat.
Once a week.
It's important to note that the 2 to 3 meals I do make typically have leftovers, or components that I use for other dishes. Moreover, I don't consider something like cereal a premade meal...that shit's retarded.
Got some pre-rubbed dry ribs, but no grill.
What's the best way to cook them? Pan-sear then bake?
Follow the instructions on the package. Otherwise, oven.
>>8462778
Skip the pan and just bake them at like 250 for about 3.5-4 hours.
>>8462785
Package says sear on grill then bake, that's why I figured pan searing would be a good substitute.
Would slow-cooker be better/ more tender than oven?
Hey /ck/,
Have you ever tried balut? Was it any good?
The one I had just tasted like a normal hard boiled egg, but the texture and knowing what I was eating still made me heave
Tastes like egg. Some crunch and texture, but tastes like egg nonetheless.
do americans really eat this?
I'm talking about pasta, spagetti level stuff but not as lower as frozen, pre-cooked meal. I need to make dinner ready in two hours and I'm ashamed to make pasta again. Also, I live in a shit tier country so I'd appreciate if you try to keep it as universal as possible.
Pic unrelated.
>>8462625
Linguini, capers, anchovies, garlic, crushed red pepper: http://cooking.nytimes.com/recipes/12168-midnight-pasta-with-garlic-anchovy-capers-and-red-pepper Pasta with bread crumbs, sardines, & capers: http://cooking.nytimes.com/recipes/1013094-pasta-with-sardines-bread-crumbs-and-capers. Serve with dry white wine.
>>8462641
Lastly, search here: http://www.academiabarilla.com
>>8462625
Where are you from?