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Hey burgers, what's your opinion about this restaurant?. I always wanted to try it.
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Best $1 menu available
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When the people working know what they're doing it's great
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edible food bordering on enjoyable
the most wildly inconsistent fast food place I've been to
as >>8365743 mentioned, their $1 menu is pretty awesome if you find a location that is decent
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I've got a single giant sweet potato left in my pantry. What do?
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>>8378889
Make soup
or
Cube, toss with miso butter, and roast, then eat on a salad or as a side to something.
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>>8378889
Heat it until it's mushy and then fuck it.
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Roast it
Ever have Egyptian food, /ck/?
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>>8378759
I NEVER HAVE AND IT LOOKS A BIT ODD. CAN YOU EXPLAIN WHATS ON THAT PLATE?
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Looks like green beans in spiced tomato sauce, chicken sausage, phyllo, egga, and at the top something that looks like an egg roll but probably isn't.
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>>8378759
Yep, it's p good, imo.
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what about a hasselback apple?
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>dumb frog poster
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>>8378327
Actually, it's fine. Assuming we're talking pastry, opening up more surface area for caramelazation in the apple is fine, and a potentially impressive display piece isn't bad.
It's note purely dumb, but in the context of unnecessary labor and meme food, it's probably not worth it. A dessert roast apple is fine, and if you wanted to "elevate" an apple and accompany it with savory ideas, the hasselback apple isn't a terrible idea, though I think it lacks elegance and is not suited for any restaurant that wants to serve serious food, just because you're "tornado fry"ing an apple, and that's not a very serious suggestion. If it helps to distinguish your savory intention through technique and you have a real idea for how to eat a cooked apple as a centerpiece of a savory dish, then I'm listening. If you're trying to make meme food, I'm bored.
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Just make an apple dumpling instead.
Hey /ck/
I just made a lovely recipe for some pork that I had last night. It was delicious so I thought I should share.
Balsam-glazed Double Cooked Pork
Serves 2
Ingredients:
500 gram pork loin (preferably a single piece)
1 small onion
1 carrot
3 cloves garlic
½ tablespoon olive oil
1 tablespoon oil (doesn’t matter what kind, just not olive oil)
1 teaspoon sesame oil (preferably black)
2 teaspoon white sugar
3 tablespoons balsamic vinegar
1 teaspoon Chinese cooking wine
1 teaspoon salt (for brine)
½ teaspoon salt
½ teaspoon pepper
Instructions
1. Add the salt for brining and 2 cups of cold water to a large bowl. Place pork in the bowl and set aside for between 15 minutes and 2 hours
2. Finely dice the onion and carrot. Add olive oil to a very small pan or pot and bring to a medium temperature. Place onions in the pot and cook for approximately 3 minutes. Whilst cooking the onions, proceed to finely cut the garlic. When finished cutting the garlic it should be time to put the garlic with the onions. Add sugar, sesame oil, pepper and cooking wine.
3. After 5 minutes add the carrot, salt and balsamic vinegar. Reduce temperature to as low as possible and occasionally stir. If small bubbles are not appearing after 5 minutes, add 1 more teaspoon of sugar. Cook for 5 more minutes then turn off the heat.
4. Get a large pan. Add cooking oil to the pan and bring to a very high heat. Once pan is hot add the pork. Sear all sides until quite dark brown (3-5 minutes per side). Once the entire surface of the pork is thoroughly browned remove the pork to rest for 3 minutes or so.
5. Bring oven to 180 degrees Celsius. Oil a baking dish very lightly and place the pork in the oven. Cook pork for 15 minutes, flip and cook for another 15 minutes.
6. In the last 5 minutes of baking the pork bring the sauce to a low heat.
7. Remove pork and rest for 10 minutes.
8. Serve by adding sauce to the top of the pork. Goes well with creamy mashed potatoes and roasted garlic.
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>>8378168
Apologies for the shit picture, it was a test meal.
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>>8378169
better off apologising to the pig that was killed to make that dry looking abomination
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>>8378191
It really wasn't dry. The surface had a crunch sure, but the inside was quite moist.
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>people tell me Corelle plates poverty tier
>you're supposed to use these heavy porcelain plates from department stores or Crate and Barrel, anon
Why do people do this?
What's wrong with cheap, light, and sturdy?
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Porcelain has a bigger lobby I guess.
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paper plates master race
no washing dishes > feeling a little elitist about your fine china on a chinese cartoon image board
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>>8378171
1. Paper fibers get in your food.
2. Purchasing disposable plates to throw away over and over again because you're too lazy to do dishes is pretty silly.
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I usually feel the need to eat meat with almost every meal, but I've recently noticed that chocolate seems to work as a substitute.
Can someone explain the gastronomy behind this?
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>>8377997
You're fat.
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>>8378022
/thread
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It's all the fat in the chocolate. You could eat a piece of butter and feel sated just as well, without all the added sugar.
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what eat now /ck/?
many dish now eat
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for me,
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The dollar bill
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is the
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If I want to get into drinking scotch what should I start with?
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>>8377794
Just grab a 12yo bottle of literally anything and you''ll figure out what you like over time
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Single malt. Like Anon said, something pretty old. Pour it over ice in a tumbler and enjoy the way it slowly gets weaker as the ice melts. If it's too strong all you have to do is sit there for a couple minutes it's a classic ritual.
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>>8377856
I've heard that Balvenie 12 double cask is a good starter.
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ITT meme food that isn't that bad.
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Sriracha
Avacodo
Ghost pepper
Bacon
Ain't guuna lie I grow ghost peppers and make ghost pepper sriracha
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>>8377605
I love seaweed but I hate that kind. It's extremely salty and taste like sesame oil.
Pic-related however, is god tier
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For me it is the McChicken
at this very moment im ovening a pizza made with 15 day cold fermentation dough.
am i gonna die?
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why would you die?
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>>8377344
You will die... but probably not from anything to do with this.
Your dough might actually taste a bit sour at this point, depending on whether or not any critters started playing with your yeast. There shouldn't be anything toxic in there.
I'm guessing your dough was very easy to stretch.
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>>8377366
it was sticky in fact.
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How does an American go about procuring this Scottish beverage?
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>>8377331
What does this stuff even taste like?
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I think yo have to get it smuggled in, if you want the authentic stuff with the colouring that's banned in the USA.
I live quite close to the Irn Bru factory.
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https://www.heb.com/search/?q=bru
pika
Fried potatoes stuffed with meat 2016-12-16 11:56:34 Post No.8377184
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Fried potatoes stuffed with meat
pika
2016-12-16 11:56:34
Post No. 8377184
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Fried potatoes stuffed with meat
https://pikasport.blogspot.com/2016/12/fried-potatoes-stuffed-with-meat.html
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Cheese is good too
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Looks good
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>>8377184
nice looks like arancini
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would you drink delicious bhang, lads?
https://www.youtube.com/watch?v=_J0g80bBTd0
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>>8377110
Picture looks like someone in a motorcycle helmet puking into a cup.
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I have to imagine licking an unwiped asshole is more sanitary.
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I would 100% try bhang
>work at a pharmacy
>Indian chick works there
>"oh my brother isn't feeling well"
>"did you give him some bhang"
>her eyes light up
>"anon how do you know about that"
>"I'm a man of the world and also a stoner"
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I want to make some kind of dessert to bring to family for Christmas dinner. I can make pies fine, and I always make the eggnog, but I was wanting something a little rarer, something most wouldn't bring. My mom used to make a Christmas wreath bread, but it's incredibly complicated. I can do it, but I want to be lazy. Do you have any recommendations?
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A nice pavlova would look festive and be delicious. You just make circles of merengue and layer them with freshly whipped vanilla/rum cream and seasonal fruit.
It looks so fancy and tastes great.
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>>8377089
That does sound good, but I was hoping for something more finger food-y, like bars or cookies. I forgot to specify.
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>>8377160
Hmm, my grandmother always makes Christmas jewel cookies. They're pecan shortbread with those red and green candied cherry and pineapple bits. They're like crack.
Raspberry dollies with coconut and a chocolate swirl are also good. Make a blondie base mixed with toasted coconut and almonds, spread raspberry jam when they're halfway done and put it back in with foil over the top so it doesn't burn. Sprinkle with more toasted almonds before the jam cools and drizzle it with chocolate. It's so good.