Archived threads in /ck/ - Food & Cooking - 1819. page

Why are you gay lol?

>>8338033
I wish I could find cheap jars of simmers tomatos garlic and basil, literally everything in the store has sugar and presevatives and all kinds of shit in it. I read the label of everything I buy autistically

I don't think making homemade tomato sauce is some sort of expert-level accomplishment. In fact, I even like jarred tomato sauce. For years my favourite homecooked dish was spaghetti bolognese made with Dolmio jarred sauce. But when I finally learnt to cook, I made the sauce from scratch and realised how much better it tasted. There's nothing wrong with using jarred sauces, but you have to accept that it tastes worse.

With a spoon and crippling depression

>>8337977
throw it in the trash because more than 3/4ths of it is sugar. get Justin's Chocolate Hazelnut Butter cause it's not grossly packed with filler and garbage

On a crepe is ok.

You'd be better off just making a simple ganache though. Nutella is pretty much just oil and sugar with a tiny bit of chocolate.

>>8337936
I learned to cook over a wood stove, 1870's-style, when I was 12. Because of this, I can cook over any heat source. By the time I graduated high school, I was the one cooking dinner. If I didn't cook, my parents would just go out. Went to uni for food science... I'm about to begin living my dream of cooking for the world by working in product development.

>>8337936
First, I think unless you are, or had been for at least a year, working a managerial position in a restaurant you shouldn't consider yourself a chef. Rachel Ray is not a chef. Mario Batali is.

Second, some thoughts on professional cooking and improvement therein. One thing I've learned working a line versus my previous home cooking is that one of the biggest differences in home cooking versus restaurant cooking is efficiency of movement. So you saute the stuff in the pan twice quickly, and let it sit instead of stirring the pan inefficiently for 2 minutes. You know how much salt a certain amount of food needs and can use the right size pinch to get it almost there, and then adjust. You only need one motion to make the swoosh on the plate. You just learn to move more crisply in everything you do because that's the only way to actually be fast. This means you can handle more stuff at once, without running into problems, because each thing you need to do has been compressed into 2 seconds instead of 30. Constant cleanliness and organization (mise en place) are other big factors. Also, remember that in almost any home cooking situation your burners are weak little pussy shits. The reason you have to preheat your cast iron pan for 10 minutes to sear a steak and the reason stir frys are shitty or hugely impractical at home is that you cannot pump enough heat out of the average home range. This is super frustrating if you've ever worked with a good burner. Another big difference from restaurant work is the reality of dishwashing, which makes home cooking a pain in the ass.

Finally, I think one thing that isn't emphasized enough in general basic kitchen equipment (sheet pans, one dutch oven, one casserole dish, two pots, etc) is how useful having a bunch of metal bowls can be. Tossing foods in bowls with oil and seasoning is really efficient. Metal bowls are fucking great. Also, microtweezers are sick for picking shit up.

wat

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Day 2, save the broth/bouillon mixture and skim the scum off the top. mix with these noodles, more lime, the other half of the pepper, more of the cilantro, any remaining chicken, and hot sauce to make a poor man's pho. oh yeah, add spinach just to make more "food" so I can eat leftovers later.

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Day 3...
rice, curry paste, red lentils. I'll add some butter to mellow out the curry paste since I've no coconut milk...

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Day 4...
lemon tuna, spinach, remaining lime and cilantro on rice.

good riddance

>>8337835
Do we know where Wendy was when these two passed if "natural" causes?

the big mac was invented by Robert Wian, founder of Bob's Big Boy restaurant, in 1937 and subsequently stolen by a McD franchisee

Dr Oz told me to

>>8337818
we don't

everything in moderation (eim)

>he hasn't switch over to palm sugar yet

>>8337770
>those overcooked eggs

0/10

>>8337773
Don't want to risk salmonella.

>>8337766
Flour. Water. Salt.

Make hardtack. When I was in uni trying to save about 30% or so of my calories was from hardtack.

>>8337766
Is that slices of mango on top of a slice of pineapple?

Because most poorfags are poor because they don't cook.

I subsist mostly off of potatoes and eggs.

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>>8337761

Coffee

>>8337761
Whatever gets me fucked the fastest.

>>8337779
Bleach I hope

>>8337746
That shit is raw

everything on that plate looks like shit

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You know it's done when it sticks to the wall.

they're okay if you're really lazy and don't mind rectangular bread.

waste of money

>>8337732

What the fuck is wrong with rectangular bread?

I don't like corn with fried dishes because it always gets cold too fast
Otherwise 7/10 would eat

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>>8337681
its tasty yo

>>8337670
Shrimp looks nicely done. Corn would probably be bland, but edible if you used frozen and not canned. Plain white rice? No thank you. I'll assume the sauce is sweat breaking hot which is a plus.

8/10, ignoring rice and substituting deep fried or oven fried potato wedges.

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>free "spices" from a 4chan user

>>8337737

Oh chrissake, I was just trying not to be wasteful.

Deserves a bump

>>8337660

>checkered shirt
>apron in denim
>facial hair
>dat hair
>tatts

What's normally non-vegan about donuts? They don't usually have eggs, do they?

>>8337885
Checkered shirts and stubble mean what exactly? Cause there's some anime loving faggot at my work who wears both

I prefer little boy buttholes with dip

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>>8337582
Wow i'm not familiar with that kind of pizza.

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4 seasons (quattro stagioni)