Archived threads in /ck/ - Food & Cooking - 1949. page

What a pathetic bait thread.

>>8265755

Not even baiting. Check out French school lunches vs American school lunches.

>>8265774
>now he's talking about school lunches
Seriously. /b/ is for acting retarded and trolling. If the janitors weren't a bunch of post-2010 cucks, they'd delete your thread.

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>>8265502
I buy the Monster import because of the resealable cap.

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Great flavor, top tier bottle, ridiculous price. These things are my favorite energy drink but fuck, I do not want to pay $3.50 per bottle at a gas station.

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what are we even arguing about?

Austria tier = top tier
you also buy our guns for your police force, so don't act like you can make better energy drinks

>FOR
ced
>ME
me

>>8265354
Those "eggs" are overcooked.

>>8265049
They get me whole organic cryovaced pork belly when I want to make bacon, so yes.

There's gonna be a lot of meme hate, I'm sure.

They are overpriced for sure, but if you live in flyover-land like me, they offer some more exotic things you can't find in other supermarkets that make them worth checking. Better meat/fish selection too.

>>8265049
I don't like the scale of the stores, the prices or the customers. But they are my best choice for some specific items like dried porcini mushrooms, Field Roast sausages, bulk grains and the like.So I end up there a few times a year. Could never do my weekly shopping there though. The prices of some things there actually make me angry.

>grow up poor
>grow up eating kraft singles
>buy fancy cheeses from other countries, blends, etc
>always return to kraft singles

Welp

>>8264868
The point was that American Cheese is not the same thing as Kraft Singles American cheese. Just like how Swiss isn't the same thing as Kraft Swiss singles

When they ask me what cheese I want at Subway I proudly tell them "American!"

>>8264802
>It's hard to describe what's wrong with the taste
Find a way or we really aren't going to be able to help you.

>>8264863
I guess it's too bitter? I could tolerate it if the bread taste wasn't so fucking weak in comparison. I think it turns bitter-y when you let it ferment too long, but people say the taste gets better the longer you let it sit.

>>8264870
How long are your processes?

>portions are small

nigga the portions are just right, you're a fatass

WDHMBT

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Fuck you OP I love teriyaki
and I wanna try okonomiyaki

>>8264129
Haute cuisine is just food with good presentation.

No, yes, no

>>8264298
>partially cooked onions and beef jerky on mushy peas
>meat, gravy, an onion, and white mystery chimney on a plate
>sriracha mayo with a discolored Listerine breath strip in a coffee mug
>greasy bread with overly thin bacon and mayo
>sushi shaped cake with wasabi shaped moss
>salmon on a bead of gravy and a broken necklace
>deep fried Wheat Thins topped with ashes, radish, and parsley
>just an oyster
>imitation crab and green onions in a pile
>uncooked pasta
>soap and what actually might be garbage
>one dumpling in french dressing
>chocolate covered salmon

>good presentation

Dry it

Get yourself a microwave safe container with a lid and put a half cup/120ml of water in it.
Put it in the nukebox and turn it on for a minute.
Add a handful or two of fresh prawns/shrimp (or thawed-from-frozen if that's all ya got), place the lid on loosely and put it back in the microwave for another minute.
Drain the water and add a small bit of butter, some chopped dill, a sprinkling of salt to taste and some freshly powdered dried onion.
Re-lid the container, shake to combine and allow to rest 2-3 minutes for the prawns to finish through.
Serve up with crusty bread and have a nice salad after.

Honourable mention: chicken mayonnaise, tuna mayonnaise, prawn mayonnaise etc (basically any protein+mayonnaise) does nicely with the addition of dill.

Uncommon option: dill is common in Lao cuisine, often swapping in where Thai and other SEA people would use coriander/cilantro so much so that the Thai name for dill translates to English as "Lao coriander." So try making a Thai curry or soup and add dill to it in place of coriander and see how you like it.

My favourite use of fresh dill, though, is in creamy seafood soups like any of the Scandy fishball soups, clam chowder or cullen skink (though I know it's not traditional in the last two).

Fishsoup?

I am a simple man. I only make quesadillas with a flour tortilla and cheese.

>>8263829
But....isn't that kinda dry? And not juicy?

>>8263842
It's a quesadilla my man

>>8262865

Easy rule with rice cookers: if it has a lift-off lid, like the one in OP, it's crap.

A rice cooker needs to have a hinged locking lid with a gasket to seal.

>>I don't go for the nonstick stuff.
Why? Yeah, I get that nonstick pans wear out over time but that's a totally different application than a rice cooker. A rice cooker doesn't get much, if any, wear from contact with cooking utensils in it. I have a Tiger brand one with a nonstick container. I've had it for 15 years now. Nonstick is still perfect in it.

i just do not like non stick coated stuff. will not use them.

>>8262865
Can't you cook rice yourself?
Also does a rice cooker have c applications other than rice? Can it make sticky bread or something?

>>8262861
Looks pretty good anon. I have the same owen issues. You could try heating your pan in the oven for a while first?

I'll be making some pizza on Friday. If your thread is still about (this is /ck after all) I'll share my results.

Looks good anon
I fucking hate red onions on pizza but pickled red onions sounds quite good actually
Nice sauce job too
Wouldeat/10

>>8262861
I use a stone at 550F and mine usually look like that. I use "00" flour which I buy at an Italian deli. It sounds similar to yours in that it's really fine.

Yours looks good. I'd like to see a profile of a slice to see the texture of the crumb but I'm sure there's none left.

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This is another batch of eclairs I made a while ago.

>>8268810
>>8268813
stop being fat and ugly and get a gf

>>8268810
Did you at least eat them all when they were warm and fresh? Worth it in that case. :)

>>8262338
Is that like a crockpot?

temperature's too low, veg cook at around 85C

>>8262338

You sound like a working class chump. I bet you thought it would be a great "investment", how you would wake up to a warm, healthy breakfast to start off your long day. Maybe, you even had a couple thoughts about all the other nifty little uses you could find for the thing, how it would help you cook healthier meals in general, shed a couple pounds off the old gut, boost your confidence around work and with the ladies. Yeah, maybe that slow cooker would start your life cooking again, wouldn't it? I can see your strained hands holding the box and reading through it carefully at the store. A little bit pricey, but you're the type of guy who thinks everything is more than you can spend, aren't you. And look what happened to you. Look what the slow cooker did to you. Fucked you over, and made you clean it like a useless bitch. You don't even fucking like oatmeal. Piece of shit, you've been repeating those three words your whole life, haven't you. Yeah, how was work after that piece of shit fucked you over? I bet it was on your mind the whole day, you probably didn't say shit to nobody. Can't be telling people about your mistakes. How your little fix yourself plan, failed you. Don't want people to start thinking you're the failure. You're the piece of shit, all along. You don't want that do you? You don't want to be the piece of shit everybody secretly whispers about, do you? Was your father a piece of shit like you? I bet he never had a slow cooker. He had a woman, a house, a damn good job. I bet it's slow cooking you the fuck alive, isn't it. Comparing yourself to him. How one day when all the steam runs our of your life, you'll discover how you're nothing more than burnt shit to be scrapped off and thrown in the trash.

>>8265510
guess i'm retarded

heat up pan and oil until basically smoking or oil moves very easily

put eggs in and they cook in 15-25 seconds

ezpz

>>8265510
Those eggs are -really- overcooked.

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I use the "sheet" method, don't know what it's called in real life. I always mix a bit of heavy cream and a ton of parm cheese in and cook it with butter only on med-low heat.