Archived threads in /ck/ - Food & Cooking - 2287. page

I've never ate there before because there aren't any near me. I looked it up and it kinda looks like Ledo's? So yes, I could. I would be okay with it. 20k sounds nice.

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My body is ready.

Back when I was in high school, our Cross Country team would have dinner at fazolis before every meet.

I'm not going to lie. I am a massive sucker for their bread sticks when they're fresh.

I too love feta. Bumping for interest because I usually just have it crumbled over a salad.

feta and goat cheese tastes like soap. rub a dub dub.

Greek burger:

Onion, lettuce, tzatziki, feta, patty, bun

wala

>>7945249
Because the Japanese person is not a lardo fat fuck

japanese mayonnaise =/= american mayonnaise

>>7945249
Because blacks have never seen any th ing Japanese

>>7945075
I dunno. You ever eat at this place before? What do they do well and what sucks?

>order orange beef
>ask for it spicy
>"like... EXTRA spicy"
>receive general tso's/tao's beef
(^:

Also, get a side of brocc in oyster sauce. Ask for it. Even if it's not on the menu. Just do it. The amount of veg you get in an order of takeaway Chinese food is abysmal.

>>7945089
L4
L11
Get some prawn crackers too

I have no idea what this means but make a pizza using only a hob

>>7945059

I fucking hate that show. I want to learn from cooking shows by watching experts work. I don't want to see some silly bullshit theatrics.

Here's one that's great for the readership of this board.:

Tendies.
No microwave, no oven.

...if you eat shit food you might as well learn to make it well.

>>7945059
curly fries in a parking lot. only have a pile of charcoal. no grate and no matches

>>7945111
deep fried

Looks like you put the sausage in the microwave

>>7944988
Why is all german food yellowish brown?

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>>7945015
How dare you! We also have grey!

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>>7944920

>Based peri-peri

>>7944927
I can't tell if your post is being sarcastic or favorable towards the sauce.

>>7944920

Wow, nearly your entire purchase was processed commercial junk. Yay!

I generally don't cook elaborate meals for myself, unless I want to practice a dish/technique I've yet to nail.

I only got married because I was tired of leftovers going bad.

>>7944774

>Implying you're not just here for the McChicken threads

This is called grooming you pedo

>>7944502
lmao thank you for this post, was in a bad mood til I saw this.

>>7944498
Cook them burgers instead? It's never cheap but lettuce, tomato and plenty of pepper really round that shit out. Probably $10 for 3 people but why lose a home if you have one? Charcoal is $7 for match light, why not be a man and cook with fire?

>>7944468
https://www.youtube.com/watch?v=m_mDTLphIVY

>>7944468
has anyone really been far as decided to use even go want to do look more like? so het tasting the broth during want you burn yourself?

>>7944468
https://www.youtube.com/watch?v=J4D855Q9-jg
she has an accent but its not too hard to understand

>>7944438
Fuck that looks revolting.

>>7944587
lambs fry with caramel bacon, onions and balsamic reduction

>>7944615
It's just the broccoli that looks especially unappealing. Been trying to teach myself to get over my hatred of it but fuck it's hard.

>>7944423
Depends on your techniqes, but if you start this Hautgout shit in any not french place youll be kicked out. Im sure you will be able to learn other ways of cooking should you ever work somewhere else.

>>7944423
French food, kitchen organization and dining style is the foundation of fine dining. One could make the argument that on the high end French influence sets the standard. And if you look at places where the French have influenced the local cooking style it's a list of great cuisines: Louisiana, Morocco, Lebanon, Vietnam... Hell, even Quebec has amazing food on the high end.

If you want to work in a high end place you probably ought to master French technique.

>>7945199

This is dumb and I'll tell you why.

A restaurant is a business, running a business efficiently has nothing to do with french influence, having a well equipped and trained staff with an effective menu that can be executed on busy nights and a chef that can manage a few thousand dollars worth of food budget isn't some magical french invention, its just called common sense and not having your head up your ass.

I have to add that the coating is very crispy and had solid caramelized sugar.

No idea about the actual batter but it kinda looks like something coated in hoisin sauce would turn out.

>Jack's Burger
Do they only server raw meat?

Can you translate "cold cuts" for non American English speakers please? Based on your picture it appears to be sliced or shaved cold meat usually purchased in the deli section of the supermarket, often used for sandwiches that are popular among folk who wish to prepare them the night before and take them to work the next day to consume as a meal at lunch time, usually with salad and a dressing or condiment.

Based on all of the different varieties on offer, I'm curious to know how you could dislike all of them. Have you tasted each and every one that is available?

Thank you for your time.

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>>7944286
deli meats/lunch meats/whatever

Ive tasted the more popular ones (ham, pastrami, salami etc.) and they made me retch

>>7944294
Have you ever considered that perhaps you, not the product are the problem? If it's for sale, there's a good chance many people buy it. As a product that has a used by date, it must be sold to an audience of consumers large enough to warrant the supermarket stocking it.

Now, may you please enlighten us as to how you have consumed these foods in the past? Have you eaten them alone, within or on top of bread, with or without you're wife's son?

This is all very important for the community to assist you further.

Regards,
Smugfrog.jpg

Gold flake. You aren't poor, are you?

MSG

mustard gas