Archived threads in /ck/ - Food & Cooking - 1951. page

Make demiglace.

Low and slow, same as brisket. You don't want to dry it out. Try a smoker or a slow cooker.

>>8263306

dont listen to this guy, hes a shoemaker.

grill that shit OP, hot and fast

First, LOOK UP DRINK RECIPES. LEARN THEM.

>>8267206
Is there a good source?
Is it unacceptable for bartenders to have a tablet or book on him to look up stuff?

>>8267214
you want to show the bar owner that you know a few drinks. it's all muscle memory.

coming in with a book will get you laughed out of the bar.

He's not

Jack is.

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no Joeys World Tour is, but nice try.

Mexico

>>8265527
>Chicago
just because you live there doesnt mean its the best

>>8265527
New mexico

It'll taste like shit, you dumbass

Eh. Even if only one session, the taste of burnt bud might not be appealing.

I've done this with an apple before, it wasn't very tasty
>destroy the evidence
This is a 18+ site

Fuck you and your shitty pasta

>>8264850
Too bad you're not Italian, or you'd've known this pasta was stale.

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>a Par*sian enters the thread

>add them all together

i don't think that's how it's gonna work bud

>>8266770
oh yeah Jamie Oliver? prove me wrong you olive oiled mong

>>8266772

the 'tips' are just going to be insistences on particular methods which contradict each other. one person will insist on 75:25, another will insist on 80:20. one person will insist it must be over charcoal, the other will insist it must be sous vide and cryo fried. one personl will insist bacon, the other will insist no bacon.

looks shit but I will post out of respect for the repetitive digits

now slice it up , bag, and freeze it.

>>8266634
Thanks

>>8266661
It's midnight here. I'm going to let it rest and slice it up tomorrow morning, then freeze it

>>8266263
Am I the only one who finds brining a chicken (or Turkey though certainly less room for error) before roasting totally unnecessary?

>>8266328

I just do it out of principle.

>>8266328
It's not necessary, but it's nice. I personally brine then marinade if I have the time. It's amazing.

>>8266263
Pick whatever you want and rub that shit in. If you have time to marinade, this is my go-to recipe. If you don't have time to marinade, it still works, and gives the skin a real nice brown crisp.

http://www.seriouseats.com/recipes/2014/04/chicken-lady-chicken-from-my-paris-kitchen.html

You can ignore the whole skillet thing if you want. I do the spine cutting to facilitate marinating, and cooking.

>>8266240
yeah fresh potatoes are cheap as fuck and obviously better than this canned shit.

>>8266240
They don't taste as nice as normal potatoes and aren't as versatile. They're also quite possibly more expensive, I've never checked but bulk potatoes are stupidly cheap.

Canned potatoes last longer and stores better.

>>8266047

How do you make your crust?

>>8266047
>Would croissant or turnover dough work?
It should work.
What is your usual recipe?

>>8266125
>>8266464
I just use a typical pie crust recipe. But I use all butter instead of shortening.
Shortening would help it get flakier, but aside from making pie I wouldn't have another use for it so I don't want to buy any.

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>ITT Mountain Dew Drinkers Anonymous

>>8265815
Use the catalog or get off my site.

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Wrong.

>be Britbong soldier
>have to pay an allowance to be fed the shit off pic related

Some places were semi-decent if kitchen staff cared but most didn't. I've been served hotdogs in buns which have sat under heat lamps for an hour, pasta bake which I was convinced hadn't had the water drained off it beforehand. Loads of frozen food that they somehow still fuck up.

>>8266365
>be Britbong soldier
Same.
Sodexo, Elior and Aramark are ripping the government off.
What capbadge are you?

>>8265745
>yfw live in a uni dorm
I got an induction top and rice cooker, with 2 knives (santoku, fruit knife) and a cutting board, and skillet.

I can cook fairly easily with it, and the uni doesn't suspect a thing.

Mind you, my room is small as fuck.

>two kiwis
>two onions
>one slice of cheese
>one kefir

>>8265741
>>frozen fish
>>in your fridge

>>8265786
well, thawing fish