i have a whole chicken
it's pasture raised
what should i do with it?
>>8256466
Put it through the pots/pans cycle in your dishwasher. p much the poor man's sous vide, it's gonna be great
>>8256466
Introduce it to your parents
>>8256470
poor people don't have dishwashers
This single best cooking competition show is back bois, how excited are you?
In this opening heat, six professional chefs from all over the country arrive at the MasterChef kitchen and put their reputations on the line to stake their claim to the coveted title. The chefs face two daunting challenges: firstly a test of their basic skills, followed by a chance to cook their own signature dish for the judges. At the end of the heat, three chefs will be sent home and the strongest three will go through to this week's quarter-final.
Each chef begins with the infamous skills test. Under the watchful eye of all three judges, the first moments for any competitor are nerve wracking, as their knowledge, palate and experience are put under scrutiny. Nothing goes unnoticed as they chop, slice and sear their way through their first assessment.
The first three chefs face a skills test set by Marcus - in 15 minutes they must cook a steak diane. A classic dish traditionally cooked at the table in front of the customer, the judges may be the trickiest customers any chef has faced. When the chefs have their sauce-making skills and butchery put to the test, will they manage to deliver something delicious or a total disaster?
The remaining three chefs then face a skills test set by Monica. The pressure is on, not only to hold their nerve but also to demonstrate their pastry skills as they are tasked with making a pistachio, frangipane and raspberry tart coupled with a white chocolate creme anglaise at breakneck speed. The chefs have to whisk up the best custard of their careers and cook a perfect tart in 25 minutes without the mixtures splitting in order to raise a smile from the judges.
Finally, the six chefs cook their own signature dish for Monica, Marcus and Gregg. In an hour and thirty minutes, it is their opportunity to showcase their creativity, palate and style. It is also their final chance to show off their culinary talent before three of them are sent home, and three become quarter-finalists.
>It's a "weeaboo tries to refine asian cuisine and fails" episode
Michel Roux Jr. >>>>> Marcus Wareing
Long story short, I'm NEET atm and teaching myself to cook to keep busy. I have a huge amount of free time to just cook for cooking's sake, so I'd like to take on dishes/recipes that require an especially high amount of active participation/ finesse. Something that I will likely to fail several times, and feel a real sense of accomplishment when I finally get it right.
Any suggestions?
Ingredients aren't an issue for the most part; I have money to spend.
Also, I've already done risotto, before anyone suggest that. While I did really enjoy the lengthy and involved cooking process, it didn't really offer the sort of challenge I'm after.
Thanks.
Dirt cups! Everyone loves dirt cups! :D
>>8256126
I honestly can't tell if the dish is supposed to look like that or it's just been dropped.
>>8256126
Peking duck?
Rate my dinner/10
literally perfect/10
4 out of 10
>>8255224
>poor people dinner/10
Are you an apprentice and are you dating a girl you met in high school, by chance?
Boil soba noodles.
Slice steak, bok choy, and green onions.
Blanch bok choy.
Poach egg.
Hehey which way now? Which way? Which way medium or well done I gotta know?
Well done with ketchup.
/thread
>>8254318
If it's between only medium and well done, medium. Ideally for me medium rare. Cooked in herb butter with garlic and rosemary. Mashed potatoes, asparagus, sauteed mushrooms on the side. Damn now I am hungry. Fuck you OP.
>>8254328
Eh-eh
What kind of food is best to serve my socially stunted MtG friends? Tendies?
Anything that requires silverware. Nothing worse than eating something like pizza and getting your greasy mitts all over your deck. Sleeved or not.
That being said we usually get baked and BBQ some ridiculous food during gamenight. At least we all know to clean up properly.
>>8253865
>get baked
We're all federal employees and get tested twice a week. Sadly can't partake.
is this some kind fo fanmade card? what is an energy counter? what are those lightning bolt symbols? is this the new mana?
Is molecular gastronomy a legitimate culinary thing? My roommate is a huge weeb and firmly believes that the world should bend over backwards for him because he's a STEM major. He says that molecular gastronomy is the "thinking man's cooking" and also firmly supports sous vide. How do I put him in his place?
Call him a faggot.
>>8253357
>firmly believes that the world should bend over backwards for him because he's a STEM major
call him a faggot
Is it the ping pong ball
Why do people like spicy food? I don't get it. It kills the flavor of the dish and overwhelms the pallet with unpleasurable feelings. It's the exact opposite of what food is supposed to be.
>>8252360
1. Flavor
- Chili's all have a unique flavor that adds to almost any meal.
2. Endorphins
- When you eat spicy shit that burns, your body releases endorphin's to counteract the pain.
3. It's fun
- Eyes watering, runny nose, pain, spicy citrus flavor, all contribute to the dining experience.
>>8252384
>1. Flavor
But you can't taste it because your tongue is on fire.
>2. Endorphins
If I what to get high I'll do drugs.
>3. It's fun
Snotting all over yourself while trying to eat is not fun.
>>8252360
A nice burn feels good.
Clears congestion
Body feels warm and fuzzy
Some times the burn can overpower the flavor when that happens i have to agree with you but sometimes like the atomic hot wings that shit is just wonderful.
Making sketti for dinner..
What are you cu/ck/s making?
The taco bell drive-thru
>>8248397
i also made sketty, with cream cheese and cheddar. i need to find a way to make it stop drying out. i guess this is why people make noodle soup...which isn't a horrible idea, actually. I just wouldn't be having cheese with it.
hmm. stock cube + some multi-seasoning, maybe a dash of garlic powder, throw in some bacon and ham, maybe some parmesan once it's all done? could be doable. normally not a noodles guy, but spaghetti could make decent ramen-style noodle soup if i want it. trying to think of other stuff i could add. something squishy. what if you made a bowl of noodle soup, covered the top in cheese, then grilled that for 5 minutes?
Huh, I also made spaghetti. Ralph's is clearance out a bunch of Italian imports that they had for some promotion. Got a jar of high-quality sauce for $1.50 and a pound of linguine noodles for $.79.
Roasted up some Italian seasoned broccoli as a side.
Can we have a /ck/ webm/Tasty thread?
>>8241292
>red bull and milk
This shit's gonna explode my kitchen, isn't it?
>>8241295
It creates ketchup gas.
>>8241292
Can't possibly imagine what direction this thread will go.
ITT: weird food-related habits that you have
when i eat soup, sometimes i imagine i'm a prisoner at a concentration camp
>>8237482
yeah that is weird dude
I do that sometimes
doubt anyone can top that dude
just made these. r8 cu/ck/s
also my first post here. post what you eating if not r8n
Where do I even begin?
>Massive, way too thicc patty
>Pickles are ON THE SIDE, so eating that you'd have bites of only bread and pickle, and none with the meat
>Lacks top part, so not edible using only hands
1/5 see me after class
>>8257564
that autistic spongebob kid makes better burgers than you do
Just some coffee and a couple of banana bread slices with dulce de leche
Hi guys, I won't bore you with the details but I want to start eating fish. My whole life we never had seafood growing up so now I find myself at 32 years old and I've had maybe 5 bites of fish in my entire life. My cholesterol is high and I'm making great progress in reducing red meats, but everyone is saying that if I ate more fish I'd be even better off. But I hate the taste and the smell, something I'm told you eventually acclimate to.
What I'm asking is, what are the least "fishy" fish for a seafood virgin to get started on? I've heard red snapper is good, almost no fish smell and can easily be mistaken for chicken.
>tl;dr
What fish would you recommend to a guy who hates the taste/smell of most fish?
>>8257369
>I'll spare you the details
>Tells us the details
Protip: if it smells 'fishy', it's no good. Go with Cod or Haddock, white-fleshed fish. Use lemon, serve with greens. They are great for frying up, but I'm guessing that would defeat the purpose. Baking with seasoned bread crumbs or panko will be yum-yum in your tumtum
bake/grill fish
never do fish stews
>>8257405
Yeah, I realized I was a rambling retard. First time on /ck/ and a bit intimidated.
Anyway, appreciate the suggestions. Cod or Haddock, use lemon. Frying is probably counterproductive, but I'll try baking it with Panko. I was mostly planning on grilling but I'll try anything that isn't blatantly unhealthy.
>using the term "wala" to mockingly pretend you are a professional chef
I just can't stand it.. why does this term trigger me so much? for some reason anytime I hear someone say this it makes me want to punch them in the face
>>8257029
Huh?
"VoilĂ " is just "Here it is" or "It's done"
You don't need to be a professional chef to say this word
You are not pretending to be anything by saying it
You have autism
>>8257046
I dunno, it just makes it sound like you are putting a lot of pride into your cooking, like you've just completed a work of art. it sounds very pretentious to me.