Archived threads in /ck/ - Food & Cooking - 2391. page

>>7856951

What the hell are those nasty ass sauces next to it

>>7856955
bbq and ranch

>>7856955
one is wasabi and soya and the other is mayo wasabi

>>7855315

He is literally a kid with severe depression reviewing food. Don't look too far into it.

>>7855326
He doesn't look severly depressed

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BASED

>>7855283
>Being a fatass

>>7855283

This is my time to shine

>>7855283
Literally the only reason to go to mcdonalds. Based

>Snek oil

I don't trust it, senpai.

Can you post some peer-reviewed, scientifically-proven documents validating the claim of its benefits?

>>7858785
Mostly because I don't listen to pseudoscience

>>7858785
How does it kill of candida (a fungi) by killing off excess bacteria (bacteria)

Vegetable oil I believe

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>>7856847
If you're buying, for example, a Lodge cast iron skillet in the U.S., then it will come pre-seasoned. When people say you need to season it, they are misinformed. But there is still a grain of truth. You want to kind of "nurture" the seasoning, and cook foods that will improve it over time. Any kind of frying will do the trick.

I have two skillets. One I use outdoors on the grill, and the other indoors. For the indoor skillet, I scrape out any food with a spatula, and wipe it clean with a paper towel. For the outdoors one, I turn it upside down and burn out any remaining grease or food.

The indoor one looks brand new and cooks OK. The outdoor one looks like pic related. I do, of course, sometimes use the outdoor skillet on my stove, and it cooks like a dream.

>>7856954
So what you're saying is cook foods that are fatty such as bacon to progressively build up the seasoning?

It's incredibly cheap and really good, so I'd say no. It really is worthy of all the praise it gets.

>>7851975
Your life is a meme and like all memes you should end it

>>7851981
I disagree. terrible food, terrible service

>>7858303
>BBQ in Europe
I wouldn't step foot there let alone pay for that pathetic meal

£8? - I don't know what that is in dollars

Probably a lot less than last month

>>7858315
NEW ENGLAND as in the northeastern US, specifically Massachusetts

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Gas range and convection ovens

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more convection ovens and sub zero

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>>7850225
Oops

>>7858822
My opinion is jesus fuck why are these so hard to make they should be easy but they never fail to make me feel like an infant.

Smoked salmon and Umeboshi are the best flavors. get that smokey and that sour.

>>7858822
シーチキン

>>7858830
Stop trying to make them Jasmine rice dummy. They're incredibly easy make if you use the correct rice and plastic wrap

255/75R17 or 275/70R17?

>>7860464
>Chicken Tikka on a bun
>Fries
>At a barbeque restaurant

Wat?

Lol get that gourmet shit

>>7860412
those are called meatballs, you use a fork and knife son.

>>7860526
Now I want to see meatballs with little buns and slices of cheese.

Though I guess that'd pretty much just be sliders.

>>7860549
meatball sandwich

broccoli and also potatoes

celery. It's the best vegetable

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onion

>>7860194
i can't stand them...

>>7860194
hey man youre being wheely rude

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>>7860247

>>7860010

Patty should be 100% beef. Fillers are unneccesary and add-ins usually don't work very well because they have a different cooking time than the beef does. Make the patty with 100% beef. Fat content should be around 20%. If the meat is too lean then the burger will have a mealy texture and it will fall apart during cooking.

When forming the patties do so quickly. The more you fuck around with the meat the worse the texture becomes. Shape the patties so they are a little thinner in the center than at the edges. That will allow for shrinkage as the burger cooks so you end up with a flat patty.

Best choice of meat, IMHO, is short rib. Brisket is a close 2nd. Chuck is good too, and is probably the most commonly available.

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>>7860010

Got your back, fampai

>>7860010
I usually just get some mince with around 15% fat, then grate some onion and toss in some crushed garlic along with salt/pepper. You can also spice it up with some smoked paprika or cayenne if you're feeling fancy.

For toppings i usually make some sort of mayo and sourcream based relish, usually with halapenos, garlic, some ketchup, salt/pepper and some other spices if i feel like it.

Champignon or other mushroom fried in butter with some balsamic vinegar is really good and comeplements this as its kind of sweet and nutty. A big slice of tomato and some chopped red onion is good. Instead of mushrooms one could also just fry up some onions till soft and season them nicely.

Some cheddar is much needed for the meat, and bacon is in my opinion optional, depends on the sauce and other condiments (salt vs sweet)

Usually skip lettuce or use some bitter leaf, like romano

A long line and an okay burrito

>>7859903
disappointment

>>7859905
What should I order? Like I want to get my money's worth