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Are there any other bar scientists that can get the job done like this guy?
<
Srs question. I'm thinking about going back to school to study science and I worked in a bar for 5 years when I was in high school.
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I watched his dumb show for 5 minutes and he complained that a dive bars food was too greasy and drinks were too strong. What a fucking dipshit.
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The food fairy has gifted you some red currants. What do you make with them?
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>>8255020
A broach, a hat, a pterodactyl...
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>>8255041
Surely you can think of something food related.
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>>8255072
I can - and stop calling me Shirley.
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Is bolognese sauce ALWAYS better when left in the fridge and re-heated the next day?
I'm making a good bolognese recipe tonight and would like to serve it for dinner, but will wait until tomorrow night if it really makes a big difference.
Thanks
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bump is it a myth?
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>>8254653
I've never heard that before.
Sitting overnight, the fat separates and it just gets oily. Certainly not something I would prefer.
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In my experience, it has only ever tasted more bland the next day. I'm not sure why.
OP's pic isn't bolognese btw.
I need the best shawarma recipe, chicken, I was in Ecuador.... The shawarmas were the best.....help me, I have an addiction
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>>8254584
What kind of cat is this?
I want one
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>>8254645
It's not a breed. It was a genetic mutation. Google cat with round ears.
Anonymous
a good cook/baker is the one who knows many different recipes? 2016-11-06 21:22:47 Post No.8254547
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a good cook/baker is the one who knows many different recipes? 2016-11-06 21:22:47 Post No.8254547
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a good cook/baker is the one who knows many different recipes?
Anonymous
2016-11-06 21:22:47
Post No. 8254547
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What makes a good cook?
From experience, it seems like people who are known as good in the kitchen just memorized the correct ways to prepare a number of dishes.
You toss new ingredients with different preparations, suddenly their food turns out as shitty as if it was prepared by a clueless idiot.
As obvious as it might sound, is this skill simple memorization? would a master pizzaiolo learn how to make sushi as fast and as good as someone with no experience, for example?
The impression I get is that someone can't be considered good a cooking, as this would be too broad. Calling them good at cooking certain specific recipes sounds more reasonable.
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Some people have a deep understanding of what goes on when certain types of heat are applied to different chemicals, the way certain flavours interact, and the way these things effect the outcome of a dish. Would you not consider those people good cooks? Check out cookinginrussia on YouTube.
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Technique and picture related.
Technique can come from both classical training and busting your ass and building experience, but a good palate comes only with experience.
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What lunch meats go together and which don't? Like is it acceptable to eat a ham and turkey sandwich?
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>is it okay to mix niggers and whites?
Gee, OP. You tell me. Retard.
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>>8254395
What?
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Why do they even bother growing white rice when yellow is superior in every way?
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>>8254057
It's just rice not like they have any flavor to them
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>>8254062
Yeah but yellow has better mouthfeel.
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Black rice is superiorest.
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Question:
Are you a dinner winner...
...or a dinner beginner?
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>>8254053
Well Scott Aukerman I think I'm a Dinner Sinner.
Nothing I love more than pancakes before bed
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>>8254096
DINNER BEGINNER
DINNER BEGINNER
GET OUT
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Who here #notalent?
The only thing i dont suck at making is sandwiches and boiled stuff. I cant even make this proper pancake.
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Hey the slightly burnt chocolate pancake has this unique taste!
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>>8254045
>chicago
Have fun dying from gun violence.
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>>8254304
t. basement dwellng /pol/tard
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Ok boys, I'm a pretty novice cook but I figured I'd treat myself for my birthday and get a nice leg of lamb. Question is, what on earth should I do with it? Got a pretty well stocked spice and herb set for it
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>>8253923
>Best way to do lamb?
Kebab'd
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So I made some fermented hot peppers. I plan to puree them and add brine until I get my desired consistency.
How do I know if I'll die of botulism? I brined them with 1 tbsp of salt in 2 cups of water. It was actually more salt than that. I had them covered in plastic wrap with a single pinhole. They smell lacto fermented. Spicy and sour.
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Guy who started the last thread here-- it won't have any botulism, it can't grow in the same environment that lactofermentation goes on.
Coincidently, i have some apple butter that might have botulism
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>>8254003
Really? Why do you think that? Apple should be acidic enough that botulism couldn't grow. USDA states they can be canned like other fruit in a water bath, which means no fear of botulism.
Having said that, if you're nervous about how they were processed, toss it.
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>>8254097
I honestly know nothing about apple butter or botulism so it's an arbitrary fear, I guess I need to do more research into it
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Sup /ck/, /k/ here. How do I cook frozen halibut? I don't have much and an too drunk to drive to pick up anything else. I have canola oil, salsa, shit like that to use in cooking.
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>>8253588
Self bump, also
>no one checking these dubs
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>>8253616
is this the same artist?
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>>8253588
Get some cereal, like corn flakes, crush them bitches up into crumbs. Dredge in flour, egg wash, corn flakes.
Fry that shit up
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>probably growing in your backyard right now
>delicious
>grow in bunches for easy finding
whats your excuse for not eating them?
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>>8267411
gotta pick them really early, once they turn black they taste like shit
haven't had any of them in a while since there's lots of stray cats roaming the neighborhood gardens, and I neither feel like eating cat piss flavoured mushrooms, nor like setting up death traps to remove felines.
pretty good shrooms though
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>>8267411
The blue meanies are better.
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>>8267411
>mushrooms grow really well in my area
>every single one is inedible or unidentifiable
maybe i should just try and cultivate my own
Post knives
Pic was a gift from my gf
I feel like it's a far better knife than I am a cook
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>>8260219
>from my gf
>my gf
>gf
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>>8260219
Cute blade.
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>>8260219
What makes you think it's a great knife? Because it has *gasp* 33 layers of DAMASCUS steel, or because it's made in the glorious nippon?
What do you top your icecream with, /ck/?
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melted different flavored ice cream
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>>8271679
try it with tums. crush them up if you can't swallow them hole
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>>8271659