Archived threads in /ck/ - Food & Cooking - 2309. page

>>7923216
It's hard to beat Chinese-American takeout. The lunch special seems to be a mainstay with the places I've visited. Might be different if you live somewhere else.

But you get your choice of entree with steamed or fried rice, an egg roll, soup, fortune cookie, condiments, cutlery, and napkins for $6 and some change. My favorite place is 20 minutes away and I'll gladly drive there for lunch any day of the week.

>>7923238
op here, i agree. ive been going to the same chinese place since i was like 4 when my parents would take me and now that im older and paying for shit i still go there. full lunch including crunchy noodles, soup, entree, egg roll, fried rice, paper wrapped chicken, won tons, almond cookies, and obviously fortune cookie for like 12 bucks. and i never eat the whole thing so its good for like 2 days

>>7923216
I only ever go to McDicks and get 3-4 items on the value menu.
I can't fucking wait to make an actual living.

Ah well, I figured as much.

Thanks anyways, /ck/

>>7923655
Try /trv/ you fat ugly faggot

>>7923661
I actually didn't bump it until it was waaaaaaaaaaaaaaaaaaaaaaaay down the list. I was surprised at how far it fell. Guess it was when I posted.

>>7923662
As >>7923661 has mentioned, this board has a lot of Houstonians and this has everything to do with food. I don't give a fuck about where to sightsee or how to get around the city.

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2/2 enjoy you faggots

Will deliver me turning it in tomorrow if you all think this is fake.

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>>7923165

Not when they toned down the spices cause some people can't fucking handle real spices in their food fuck im mad.

>>7923062
dat spring roll look actually kinda good
show us whats inside

>>7923062
Whats the best chinese in Toronto?

>>7923051
the same ones we talked about in the thread last week. and the same as the week before that.

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WHERE'S THE LAMB SAUUUCEEEE??

>>7923117
fuck off

>>7922988
Yum. Is that cold cut trio?

>>7922988
What is it

>>7922988
Waiting on my wife to bring me one home.

>>7922968
*rinsed

>>7922968
Enjoy peeing out of your butt for the next few hours.

>>7922984
i have bowel disease so i'm used to it

it's not white meat.

>>7922896
How so?
I could understand considering chicken liver to be red meat, but the flesh is certainly white.

If you have to ask I'd suggest a coke.

>>7922768
How can ramen and pizza cost you less than chicken and rice?

Buy some beans.

They don't. Just tired of them the rice and chicken only cost me 8 dollars also and got another 2 days worth still.
I'm thinking I might go worth military MRE'S lol taste like shot but will do the job

>>7922773
Not OP, but in my area, many of the bargain grocers sell 10lb bags of frozen chicken leg quarters or chicken drumsticks for $3.

Even if the weight of the chicken has been doubled by saline (it hasn't), it would still be a good deal (60¢/lb) and since the epw of drumsticks is roughly 65%, it's still a better deal than boneless/skinless breast (which has an obvious epw of 100%, but costs far more; taking epw into account, even if the saline doubles the weight, the $3 bags of frozen drumsticks cost under 93¢ per lb of edible portion, meaning a 100g serving of meat costs only 21¢). Again, the actually cost would be even less than that because there's no way in fuck the chicken has been pumped so full of saline that its weight has been doubled. None.

i'd do it for charity or a dare or something

I used to use soylent so I wouldn't eat lunch out all the time - found it better to just bring a mason jar salad though.

It's fine, but boring.

Seems healthy, easy and cheap so I don't see why I couldn't give it a try sometime.

Motherfucking anchovies, man.

>>7922703
I wanted to get some but fucking forgot to get some

I do.got some anchovy paste, would that suffice?

>>7922704

No. If you made the sauce from scratch that would have been a good addition, but just putting it right on top wont be the same.

that is one nice lookin 'ees 'urg op

That's a patty melt without the onions.

If you're going go call it a burger at least add some lettuce, tomato, onion, and god forbid, a pickle or two.

That's just cheap undercooked ground beef on toast.

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>>7922705
That's a fucking salad nigga

This is a cheeseburger
https://www.youtube.com/watch?v=r3lAnv5iRH8

>>7922666
>hahaha I never have fun with food I only eat lettuce and raw kale

no one cares about your complaining. go out and eat something with your friends that's clearly too spicy to eat or something. not everything needs to be taken so fucking seriously.

>>7922666
that looks like vomit in a tortilla

>there are people that unironically anticipate the release of new fast food items every month

fucking hell.

>>7922653
>What do you always have on hand?

Tellicherry black pepper, white pepper, cumin, coriander seed, dill seed, mace, nutmeg, Chinese 5-spice, Japanese Shichimi, wasabi powder, cinnamon, star anise, allspice, various varieties of dried chili peppers, turmeric root, roasted garlic powder, fresh garlic, saffron, fennel seed, mustard seed (brown and yellow), curry powder (various types), garam masla, freeze-dried chives, spray-dried tomato powder, cloves, mexican oregano, sweet Hungarian paprika, hot Spanish paprika, green cardamom, amchoor. there's probably a few others that I'm forgetting. Oh, and I have dried rosemary, sage, and thyme on hand as a backup, but I nearly always use those fresh.

>What do you use most often?
Black pepper.

>What weird spice do you use in that average recipe?
Nothing really. My spice usage is pretty traditional, I tend to follow traditional recipes for the most part. Oh, I wouldn't call it a "spice" per se, but I do use Chinese fermented chili bean paste (to ban jiang) in many non-chinese dishes.

>>7922653
>What weird spice do you use in that average recipe?
Well, they're not that weird in certain parts of the world, but for myself (a white, protestant-raised american {not religious myself, just noting my background}) I guess the two most unusual are lemon omani and sumac. I have some stranger spices, but those are the "weird" ones I use on a regular basis.

As far as what I have on hand, there's too much to list. I make my own spice blends, spice rubs, and my own curry powders and curry pastes, so I always have many, many spices on hand.

As far as what I use most often, well, the answer to that seems fairly logical. Obviously, I use peppercorns every day (mostly black, but also white and green, and mixed). Lately I've been using a ton of smoked paprika, but that's because I've been doing a lot of smoking and grilling since it's summer. I've also been using a lot of ground aji amarillo lately.

Salt.
Salt.
Himalayan salt.

ALL restaurants attract cockroaches. It's just the natural state of things. The big difference is that good restaurants have regularly scheduled pest control services that come on a consistent basis, so it's kept in check. While shittier restaurants wait until there is a problem before calling in someone.

In my experience BoH the biggest pest was always mice (and flies if it was Summer and someone decided to prop the back door open).

Honestly never had too much of a cockroach problem anywhere I've worked, but I'm sure the climate/area makes a huge difference.

>>7922670
>all restaurants
do you think cockroaches are a global phenomenon pedro? there are no cockroaches in first world countries.