Archived threads in /ck/ - Food & Cooking - 2327. page

careful, the ingredients they use are possibly of a substantially lower quality than what you're used to and will likely make you ill

>>7917588
>Dallas
Well, we have In-n-Out now which is no longer just in California. It's really nice to see the whole "sekrit club (no grils allowed)" mentality finally go away. Besides, we deserve them more than California, because we're not godless, homo-loving liberals. I wish In-n-Out and Chick-fil-A would pull out of the rest of the country and become an exclusively Southern thing.

>>7917591
I think I'll be able to deal with it. Is it true they don't use real sugar?

>>7915358
All grocery stores have a five finger discount when you're poor

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dumpster

>>7915358

get a backpack and go steal from a grocery store. 1 block of cheese in each pocket, some sliced deli meat in your back pocket, loaf of bread, mayo, lettuce and tomato in your backpack with some oil and frozen fries.

You'll be eating like a king in no time, if you get caught just walk out and go to another grocery store.

go on, OP

>>7906153
that's not a kiwano melon

There are a few dozen varieties of apples I'd prefer to eat over dragonfruit.

It's really only disappointing because it looks exotic and has a fancy name. If anything, I'd say star fruit is the most disappointing fruit, and I've been eating those since preschool where we had a couple of trees - but if I bought one in a grocery store for a dollar a piece I'd probably be a little pissed.

>people on the cooking board care about food and cooking and have opinions

You could literally make this exact thread on any other board.

no one thinks any one given opinion makes them better than other people. the issue is that other people are daring to have opinions in the first place. how can someone disagree with me if i am right about everything? they need to learn some fucking respect, and i'll earn it from them by making wildly censorious extrapolations about their intelligence, upbringing and worldliness from the fact that they put mayonnaise in their ham sandwiches.

>>7923541
No other board is as autistic as this board

>If you don't drink coffee black you don't like coffee
>if you cook your steak you've ruined it and not even ketchup will save it

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>>7923594
I agree with you 110%. Almost everything is better with a fried egg either on top or on the side.

>mfw dipping a french fry into the yolk

Chopped steak

Scrambled eggs

I've never had absinthe, how is it?

>>7922936
>Are wine/spirit/cigar/beer snobs full of shit?
Yes, literally everyone ever is full of shit. All stuff is the same. Especially what you can't afford. You're the first person ever to figure this out, time for your Nobel Prize
>Don't get me wrong, I'm positive that a $60 bottle of Scotch tastes better than a $15 bottle of cheap whiskey. I'm sure that a vintage wine tastes better than some Yellow Tail shit you can get at Walmart. But at a certain point, it gets ridiculous.
Ok
>Can a wine taste fruity? Yeah, and you can describe it as such. A rum can taste rich, a cigar can taste spicy, a beer may taste floral. But when fags start saying shit like "Oh wow, this tastes just like plums!" or "These cocoa and nutmeg notes are delicious" or "Ah, there's that strawberry taste I've come to expect from Pinot Noir!" I feel like they're just full of shit.
Ok
>Does anyone else agree with me on this?
Well, considering you basically set up a ridiculous straw man, and then offered a completely non-controversial point of view, I suspect you will find little dissent except among habitual contrarians such as me. But I'm being a contrarian by agreeing with you and asking you what the point of your rant was
>Like I said, I'm not saying that there's no point in buying expensive things for flavor, I just think you're deluding yourself if you're paying hundreds or even thousands of dollars on spirits and wine that will essentially taste the same as their middle- to high-shelf counterparts.
People don't pay thousands of dollars of alcohol because they think it will taste 9000% better. They do it mainly to show off, to collect, as a curiosity, or occasionally as an investment.
>Plus, there's been so many blind taste tests BTFO'ing wine snobs, it's kinda hard to believe a single word they shit out of their asses anymore.
Didn't you just say you were "sure a vintage wine tastes better than some Yellow Tail"? Uh oh looks like you just B yourself TFO, who's full of shit now, huh? Huh?

better vs different.

>But when fags start saying shit like "Oh wow, this tastes just like plums!" or "These cocoa and nutmeg notes are delicious" or "Ah, there's that strawberry taste I've come to expect from Pinot Noir!" I feel like they're just full of shit.

people who know it's expected to be able to recognise familiar aromas in wine are more likely to do so. that doesn't necessarily mean they aren't actually experiencing those sensations.

you're conflating the idea that expensive wine is 'better' with the idea that you might seek out a specific wine because it tastes a certain way or it's rare. actually, wine snobs don't necessarily think their two thousand pound bottle of wine is 'better' or even that it's 'good', they just appreciate it for its scarcity and consider tasting it to be a privileged experience.

Yes.

yes, it's horrible food and as a company it cripples the lower classes

Why wouldn't it?

Obvious troll is obvious

>>7916440
Huh?

>>7916458
Pretty f-ing obvious you're trolling. Epic post bro just epic. Post it on /r/4chan get some boats

Oh man, that "cola" in the yellow label. Had that once at a cabin (we had no other mix for the booze, and the town was like an hour drive away).
It tastes like sweet, black water. Fucking awful.

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>>7914554

I have no idea. but I do have a pretty good rule: If the product comes in a package with a brand name, then you probably ought not to buy it at all. Real food, like pic related, does not have a package or a brand name.

>>7914583
Like british cola.

>>7920498
Pussy

green beans and black coffee

>>7920498
Pickles and certain kinds of mustard in my early 20s.

Cucumbers most recently, at 30. They tasted like perfume or body lotion. Now I put them in everything. Shit's weird. Thought I read something somewhere that taste buds pretty much settle in early/mid 20s.

>What can I make with rice guys
Is this a joke?

MSG-based seasoning sauce, legumes like peas or chickpeas, and some veggies. (Beans are shit, since chickpeas exist)

You're just supposed to eat them on their own ya dingus

You literally want to eat their shit?

>>7917033
You can't taste the shit, nor does it harm you in any way. There is nothing wrong with leaving it in. However, removing them takes time that you put in for zero return.

>>7917031
that's not mud...

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Breakfast.

>not sunny side up

>>7914107
This tbqhwy senpai

Pretty sure american pizza comes with a vile garlic and herb dip

PS you couldnt pay me to et the pizza in that pic, fucking disgusting.

>>7913235

continued

for people outside of the US and Canada, does your pizza come with dip?

Just a wild guess, but I'd assume it's because you only have pizza places that are based off US chains, which have such shitty crust that they do in fact offer a variety of dipping sauces?

Offering dipping sauces is like admitting that your pizza is shit, and most places in the US take pride in their pizza and wouldn't stoop so low as to pull shit like that - at least in non-flyover areas where local places don't have to emulate the big 3 just to get business.

>>7911857
start by making mayonaise by hand. learn to emulsify foods because thats what you need to do to make a good bernaise

>>7911879
Is emulsifyimg the thing you do with a hand blender when making mayo?

>>7911857
The reason you'll notice a huge difference in homemade and packaged bearnaise is that fresh herbs like tarragon don't preserve well. Fresh will indeed be unbelievably better.

Blender Bearnaise (as well as Hollandaise) is the method you should do as a newbie.
http://www.epicurious.com/recipes/food/views/bearnaise-sauce-395049
Try using very fresh eggs, and irish butter. Don't get any color on the shallots when sweating them. Tarragon is universal, but you'll see some recipes use chervil too, but it's harder to find if you don't have a plant. Some recipes use wine reductions as well as wine vinegar.