Archived threads in /ck/ - Food & Cooking - 1924. page

So glad I've never seen a vape user in NZ.

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>Sour cream on meatballs, ew!

>>8280328
Can you vape meth?

>>8279125
I'm not a nigger to fill my arse with fat at the morning.

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>>8279159
pls.

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>>8279125
This, I guess.

What cut?

>>8278957
meme method

>>8278957
To get the crust right you need to finish it in a pan anyway. It's fun to do but a bit overrated. Very practical for professional kitchens though.

>>8278916
Is it 17?

>>8278916
25

15
soda = 10
cheeseburger = 5
beer = 1

What's the wrap made of?

>>8277415
Nori I guess

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>>8277415

No. No one in the entire world

I had one once w/ my nip step mother. It was ok

My girlfriend makes it occasionally

salsa chicken

>>8276081

How many hours?

>>8276069
Coat bottom in thin layer olive oil.
Place 2-3 lbs boneless chicken thighs.
Salt & Pepper in.
Mince 4-5 cloves of garlic, throw in.
Juice an orange and a lime, pour that in.
A couple of good shakes of oregano.
Cover.
Cook on low for at least 8ish (or more, it won't hurt) hours.

Shred with fork in the crock pot. Use shredded chicken for tacos, on rice, in soups/curries, etc, or just eat.

Portion out and freeze for easy use later.

Flavor is mild, but tasty. Goes easily into nearly any type of cuisine.

>>8275646
I use one.

What for? Mainly vegetables, but basically anything that needs to be cut into small pieces. It's also great for smashing garlic and ginger. I use a large chef's knife for larger things like cutting steaks, big fruit like melons, etc.

What brands are good?
Chan Chi Kee (often abbreviated CCK) is great value for money, though they don't look very nice.
High end? Sugimoto.

If you already have a chef's knife and you like it then I don't really see a reason to switch.

>>8275665
Not sure I want to switch as I like my current knives, but always looking to experiment and just gathering some opinions.

I didn't strictly need the santoku either, but I found it very enjoyable to use for lighter and precise cutting work, and now I use it very regularly.

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I own pic related.

I use it for... Pretty much everything. Meat, veggies, fruits, fish. Fuck, I'll even use it to spread butter on my toast if I feel so inclined. For me personally, it makes veggie prep a little more fun than it typically is. Something about the little extra weight on the front end makes me feel a little more confident making my cuts on something dense like carrots or potatoes.

Just try and find a kitchen supply store or local Chinese market. Hold them, and pick up whatever you find the most comfortable.

Poor people

>>8271739
Mcdonalds is the same price if not cheaper and tastes way better (not that much better mind you) than the shit they serve here

>>8271731
>tfw Burger on my campus
>tfw student government voted to have it replaced with a McDonald's
>"to contract with them would be $3000 more a year. No."

Feels bad.

If you combine BK's food sans fries and combine them with McDonald's fries, they'd be the GOAT fast food franchise

BK is shit. They have a diverse menu with good promotions, which is cool, but it's just not as good as most other fast food places. If the food isn't fresh it is even worse, the burgers and fries turn awful quickly.

That said, I'm a sucker for the double stacker. They had some homestyle burger on thick garlic butter toast about 13 years ago, which was phenomenal.

>>8271131
My store got rid of the stacker.

>>8269239
Cold butter is delicious and in baking often a necessity

>>8269244
enjoy your torn toast!

>>8269244
>>8269239
I keep butter both on the counter and in the fridge, if you can imagine that

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Add lard and cinnamon to your ingredients, walla you've got pan dulce.

>>8275478
I've eaten stingray. Pretty good.

nigger pussy

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Prepared much like picture attached but with claws. Called Cuy.

Also had Alpaca while in Peru. Served as a long flat piece of meat. Was well done so I only tasted the seasoning.

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tnt or black ice

colt 45 (after a long alcoholic journy )

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First cheese application

>>8272462
Wow I have never seen anyone cook their dog lasagna before
Did you add the tomato sauce or is it a new chow variety?

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Second layer

More lasagna sauce, lasagna sheets and white sauce