Archived threads in /ck/ - Food & Cooking - 1717. page

>>8398273
yeah that's more than enough stock. too lazy to shoot out ideas though.

>>8398300
I appreciate your candour as well as your digits, but I'm thinking of 4 pints total gravy, i.e. some stock will go to waste or more likely stored at home for later use. There's a limit to how much I'm able to convey. As I said though, were it truly necessary I could find another container.

The only thing that matters is having enough (but not too much) salt. Also, I wouldn't want your bastard grape and cranberry gravy. Drippings, stock, salt, pepper, and a little bit of spices I used to roast the meat.

Also, make a 1:1 golden roux with flour and butter. Don't be the faggot who uses corn starch...

>>8397442
You probably regret a good portion of your life

>>8397444
Well the trips speak truth

>>8397444
top puf

>>8397379
>does it matter that I use longer grain rice like basmati, and if so why?

Yes, different texture, different cooking time.
standard sushi rice takes longer to cook than basmati.

>does it really matter that I put the rice in a wooden bowl after it's been cooked and that I use a wooden spoon to stir it?

If your rice is undercooked slightly then don't remove it from the pan, infact stir it quickly a few times, put the lid back on and wrap a towel around the lid to keep the heat in.

I would not remove it if it had just finished cooking.

Wooden spoon doesn't matter, nor does the wood. I would put it in there once cooled to mix it up before making it sushi.

>>8397408
going a bit further.

Before cooking it, wash the shit of that rice. Like, 10 minutes at a minimum kind of thing.

Look up how to wash rice properly on YouTube. Zojirushi has a good one.

Chef John has a video on sushi rice where he discusses using a flat surface or bowl to mix afterwards, with pros and cons.

Le Cordon Bleu locations vary widely in quality. Most of them are terrible. Culinary school in general is a terrible idea unless you know for sure what you want to do; don't even consider it unless you've worked the line for at least a couple years first and know you want to go full career.

>>8397346
How old are you?

Culinary schools are shutting down everywhere because they are too expensive. And they don't teach you shit. But a certificate is nice and it gets you hired more places. I got to a completely 100% free culinary school. Room and board, classes, text books, everything is no cost.

Do not waste your money on a bull shit school filled with entitled assholes who all want to be on food network like it means something.

>>8397346

San Francisco coming in

We laugh at LCB. Similar to coding bootcamps.

If you like food, it'll show. We hire people who know how to cook not pretentious fags who go to LCB.

FFS, just look at the LCB in Hell's Kitchen and ho they fare.

>>8396558
I've had both and both times in New Jersey. It was bretty good but I'm not sure that Jersey is the best place.

Schwartz is very good but a bit pricey. if theres a massive line outside I just can't bring myself to wait..

Also, Montréal smoked meat is neither pastrami or corned beef, although very similar to pastrami. Google around if you want to know the factual difference

>>8396566
so its better than the reuben i get at arbys right?

Do what the guy in the pic is doing

>>8396472
Drink a small amount of milk.

>>8396472
Throw up before you die.

Chester Cheetah murders people who eat too many Cheetos.

Those are called shop towels, and for kitchen applications, I would say they have two or three, save for messy plate or pans. They're the best for soaking up large amounts of grease

>>8396248
but like, i dont understand the purpose of them
are they for washing up?
why not use a sponge or some shit, it'll give you a lot more uses

yes

i use shop towels in the garage where they belong

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I don't eat fast food much anymore, but I used to love a Whopper with cheese.

>>8395775
Spicy Chicken from chick-fil-a
Followed by the nacho chicken one from Jack in the box.

It used to be the sour dough jack, but that was back when they had shredded beef instead of the patty.

>>8392893
Bread, cheese, meat, tomato, lettuce, mayo or mustard.

Pro-Tip 1: Put whatever condiment you desire(mayo...mustard) between any two items so that it doesn't make contact with the bread and make it soggy.

Pro Tip 2: Buy decent bread. Like bread from a real bakery. The fresh baked bread at your local grocery store isn't real bread. At major chains, it's parbarked spongey garbage(but still better than wonder bread.)

Pro Tip 3: Go to the deli counter and order however much shit you want for your sandwich. Once you do this a couple of times, you can plan out your purchase perfectly. "I want 35 slices of honey roasted turkey slices paperthin" or whatever.

Pro-Tip 4: Get next level with your mustards. Try out a brown, yellow, honey or any other different mustard. I used to hate that shit on sandwiches, now I fucking love it(even the boring yellow.)

>>8392893

Do you really need help making a fucking sandwich you pleb?

>>8392893
hummus and avocados for spreads

>>8391035

pretty good lad

I wish they could self clean like ovens

I use mine several times a year.

>>8398280
please respond

Awful.

Why milk though?

Fast food sucks for you as a weightlifter. Just ask for a fried egg on it anyhow.

>>8398128
I find nothing more repulsive than egg on burgers or pizza.

>McDonald's
>24 hour breakfast
>still don't have bacon and egg burger
>the only development they've had in 5 years is increasing their prices and replacing
employees with machines.

Because fast food is fucking stupid bureaucratic pile of business rules that has nothing to do with food. Just go to a local diner instead and learn to schedule your mornings.

>>8398103
I use lamb mince and mix it with the different spices and herbs and stuff, leave it for a few hours, bake it in a loaf tin and then use a potato peeler to shave slices off it.

>>8398117
wasn't sure if I could find minced lamb at my local market, but that would definitely make it much easier.

>>8398123
Could ask them to mince some for you. They should do.

>>8397991

By comparing it to other shitty Eastern European food.

Fucking disgusting shit sucking mud eaters... I'm cooking a duck because I already had ham and turkey this month.

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it is easy to store in your bath tub

>>8397991
Dunno, why not ask in the CARP THREAD?
>tl;dr use the cataloq, newfag.

>>8397948
cook corn, melt mozarella, put corn in mozzarella

>WA LA

do americans really eat this?

>>8397997
koreans*