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I know Starbucks is shit but this stuff is pretty damn good
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no you don't and no, it's not.
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>>8239773
protip dont let this memeboard dictate what you like
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Everyone has a right to their own opinion, even if it's wrong. I'll just make sure any time you're invited to my house, the invitation gets tragically lost in the mail.
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Hey /ck/ 20 year old Uni dropout turned daytrader here.
I make enough to sustain myself and after a lot of introspection I've realized how lonely and terrible my life is, video related describes me. Why do I say this? Because I want to learn how to make great food for people I will meet.
https://www.youtube.com/watch?v=sgAu1i6aChs&feature=youtu.be&t=52
Where do I even BEGIN to learn about cooking, should I consider school for it as I have some money? Are there books I can look into that you would recommend? I'll be starting at my local library next week and looking into the history of Cooking. A former colleague of mine said "start with the French" should I listen to him?
While I'm learning some background I'll be cleaning my palate by eating raw vegetables and simple foods as opposed to processed junk and pre-prepared meals. Incase anyone asks, I can't share my trading strategy but I can give you some tips on who to listen to and who is bullshitting, can also recommend what to look for.
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so any literature recommendations? any at all?
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pls
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>>8239762
Literature I dunno, I also wouldn't immediately thrust yourself into specific cultural cuisine if you don't have a basic understanding of cooking first. Maybe look for a beginner level book that's heavy on including pictures as the recipes progress?
Good Eats and most Alton Brown shows are pretty good entry level cooking shows, and youtube itself is a great resource for cooking tutorials and watching people make specific dishes.
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Could I use cornstarch to thicken some pudding to fill a pie crust? If so, how exactly? Or would heating up the pudding and adding it to some whisked egg yolks be better?
I need to thicken up some butterscotch pudding that I replaced the milk with reduced cream soda. It thickened up more than I expected it to, but it's more the thickness of pudding you would get at a cafeteria and not enough to stay sturdy in a slice of pie.
Not sure if it matters, but the pie crust is made of Nilla Wafers and will be lined with a thick syrup made up reduced butterscotch syrup and cream soda.
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Alright, so /ck/ is a slow board, and you should maybe wait a little longer before you bump, but seeing as this is an actual cooking question for once i'm going to try and help you out anon.
You're going to need to reheat the pudding either way. I would recommend adding the egg yolks to avoid getting that cornstarchy texture any more than you may already have in it, but if you want to hedge your bets you can use both and it likely won't impact it much.
Don't stir cornstarch into cold pudding. It will not work.
I question your use of cream soda personally, but to each their own on that front. Best of luck anon.
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>>8240332
Thanks for the reply.
>I question your use of cream soda personally
I'm making the pie around the combination of cream soda and butterscotch(it's delicious, try it). I can't think of a better way to integrate the cream soda to get a lot of its flavor.
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>>8240347
Fair enough. Personally I only like cream soda in small amounts, but again, to each their own.
Let me know how it works for you, i'm curious to see the end result.
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New to cooking.
I'm loving the cast iron meme because of the actual merits it has and was wondering if my reasoning is sound when cooking chicken breasts.
The breasts at Safeway are thick like a nice steak and last time I ended up having to improvise and finish the chicken in the oven or else I'd burn the sides. Here's what I think I should do next time:
1) Brine the chicken in warm saltwater
2) Pound the chicken to even it out and thin it a bit
3) Season well
4) Fry in my cast iron grill at medium high
5) Transfer to my pre-heated oven at 450 when both sides are nice and brown. (approx 8 mins per side?)
6) Cook until 150 then remove.
7) Let rest for 5 minutes.
I'd think i'd only have to bake it for around 20 minutes depending on the thickness.
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Any reason to not just cut it in half horizontally?
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>>8239752
That's probably the best solution and I just over-complicated things entirely.
Well let's just make this into a chicken breast thread then.
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>>8239727
>too thick
Lrn2butterFlycut
Also that's what she said.
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How do you like your pasta, sir?
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>>8239707
With white sauce, I hate tomato sauce
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>>8239707
Bolognese sauce with cheese on top and/or blue cheese.
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>>8240904
the thought of bolognese with blue cheese brought me close to gagging
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can food make you fall in love
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>>8239670
Love is a chemical reaction in your brain. Lots of things can cause you to feel love.
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>>8239670
I got a girl that can cook, goddamn right the food made me fall in love. Fuck spoiled American women with their shitty wifey material bullshit.
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It can make you fall in love with food
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What's for dinner /ck/?
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This over here.
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wa'la
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>>8239777
(checked)
FUCK that looks tasty.
>tfw literally ran out of money for food and have to wait for parents to pick me up Thursday to take food from family kitchen with me back to University
>>8239619
I flinched when I saw this
>>8239793
frozen shoprite patties, post a pic of you actually doing something you fuck
pic related, dinner
How do you make the perfect chicken tendies, /ck/?
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you dont
you ask mommy to
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>>8239629
came here to post this
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Where do I find mommy
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Whats the secret to a good white sauce for a pizza (inb4 cum)
But seriously theres a pizza place near me that has an amazing garlic chicken white sauce pizza but any time ive tried to make my own pizza with a white sauce it isnt nearly as good. Ive followed several recipes i've found online as well as just whinging it , all have been decent, but nothing amazing
Anyone have a really good recipe
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Cum
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man juice
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Sperm
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How do I make patties like pic related so they dont fall apart?
I have 0.7 pound of beef and 0.5 pound of pork to work with
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>>8239567
>How do I make patties like pic related so they dont fall apart?
You use a press.
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>>8239570
Correct. Also, generally if you're grinding the meat yourself you want to use a cut that has a high fat to meat ratio. Close to the grocery portioned 20% fat ground beef.
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>>8239580
>Also, generally if you're grinding the meat yourself you want to use a cut that has a high fat to meat ratio.
& if you can't, add fat.
Anonymous
Who carbon steel round bottom wok here... 2016-11-01 23:13:45 Post No.8239566
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Who carbon steel round bottom wok here... 2016-11-01 23:13:45 Post No.8239566
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Who carbon steel round bottom wok here...
Anonymous
2016-11-01 23:13:45
Post No. 8239566
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This damn thing is bad ass and puts out some great tasting food. Inside, it's just a big saute pan due to the fact my shitty stove can't put out the heat needed for real stir fry, and I don't have the ventilation to handle all the smoke and steam, but outside over the propane burner it makes restaurant quality food.
If you like outdoor cooking, I highly recommend a carbon steel or cast iron wok, however, if you're just going to use it on a stove in the kitchen, don't even waste your time.
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What's a good portable propane cooker for stir frying I can buy in 'murica?
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>>8239582
Pretty much any portable propane burner marketed for turkey frying will do, and you can find in any given big box store, like wal-mart or home depot.
Some of them, like King Kooker, even come with wok attachments.
Pic related...
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>>8239582
And don't waste your time with these kind of stoves: pic related
They just don't put out the BTU's.
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Anyone on /ck/ have any luck making your own jerky?
I love to experiment with different flavors and am thinking about buying my own dehydrator
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>>8239561
Yeah, it's stupid easy. Just follow the directions on one of the good rated recipes on google.
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Can you make jerky even though it has a little fat on the meat?
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>that lighting
>that pan
chef john is that you
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How long do i saute potatos for ?
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>>8239508
What, you've never heard the term "until golden-brown" before?
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Eat a salad every now and then, you disgusting pig.
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>>8239514
I do?
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is this any good?
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no connoisseurs online?
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>>8239495
bumping for interest
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>>8239495
looks like a good value, probably better than many of the wines on the same shelf
Anonymous
Chinese food made me want to die 2016-11-01 22:43:30 Post No.8239486
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Chinese food made me want to die 2016-11-01 22:43:30 Post No.8239486
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Chinese food made me want to die
Anonymous
2016-11-01 22:43:30
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This happened last week
First of, I know A LOT of people working at restaurants of different ethnicity, so I can eat out very often. For the fuck of it I decided to eat different asian food for a whole week.
>eat Indian, Tandori Tikka Masala, stomach gets slightly upset, but nothing noteworthy
>eat Turkish, Döner Plate, have a massive shit, but no pain.
>eat Japanese, Sushi, nothing happens
>eat Chinese, Ramen Bowl
>WORST PAIN I'VE EXPERIENCED, SHIT MY FUCKING GUTS OUT, COMPLETELY LIQUID, AIN'T EVEN BROWN, LOOKS LIKE PALE BEEF BROTH.
>Asshole on fucking fire
>Bleed from first wipe
What in the fuck!? I really thought Indian food would make me die, but no... chinese!?
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>>8239486
shitting water is usually a sure sign of food poisoning, someone didnt wing wang wash dey hands after takin da ping pong poopooo
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>>8239502
4real? But the food was boiling hot, the pork had been boiled for several hours, and the broth was so salty it would've killed the most resilient of bacteria, I'm sure.
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>>8239486
>Chinese
>Ramen
You having a laugh?