Archived threads in /ck/ - Food & Cooking - 2395. page

Does authentic pho require you to glue the ingredients to the cieling? Damn, I've been doing it wrong.

beef liver, pigs feet, duck heads, chicken feet, beef tendons, cow heart, mystery thing, Mirepoix and Pho noodles.

No.

I don't even cook OP, it's not like i'm getting laid either with or without doing so.

I don't cook, so not really

How did you put it together? Explain your process a bit?

>>7852342
Started by rendering the speck (I cubed it first), then added the onions/carrots/celery till they were translucent. Added the beef and browned it (took about 20mins), then added the wine and after about 10 mins the tomato paste diluted in beef broth. I let it simmer on very low heat for an hour and a half, added the whole milk, cooked for another 20 minutes then took it. What do you think?

By the way, I was thinking that maybe slow-cooking it would help? Things tend to turn out great when I slow-cook them.

>>7852354
Forgot to mention I added the butter (it was this delicious white, Italian stuff) and the olive oil in with the onion/carrot/celery.

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I'm actually taking periodic shots to combat some growing strep throat.
It's also my defacto whiskey because it's always on sale for $9
If I'm feeling fancy I'll get bullit rye

>cuba libre
Just save yourself the trouble and have a rum and coke. The lime makes it a sticky sweet mess and it's terrible.

>>7845738
i got makers mark. usually im 101 on the turkey, but i wanted something sweet and smooth.

bourbon > scotch

>>7845738
>ron
Same as you OP, Mount Gay is the oldies rum still in production and it's the best ever.
>vodka
Zubrowka any brand
>whiskey
Ballantine’s
>gin
Plymouth Navy Strength
>tequila
Zafiro Añejo :^)

>>7840909
Depends on what type of coffee you like, how many people you're making it for, how much time you have.

I like the Aeropress if I'm making an americano-style coffee for myself, but it can only do one cup. The Moka pot is better for multiple people as you can set it and serve nice concentrated coffee for 2 or 3 people, also if you like your coffee strong this is better than the press or the aeropress.
Personally I find the french press a pain in the ass, it never works for me. Always comes out too bitter or too watery. I can see it being a good solution to multiple cups of americano though.

>>7840909
I'd like the French press more if it didn't have a weird cult following of elitist faggots, makes good coffee though

this >>7840914

>>7835469
>Do the British actually have any food worth making?

No.

>>7835469
>Americans can't even make an op without shitposting

>>7835502
I'm not even joking

>>7855535
No chili is just ' '

>>7855535
aren't humans just atoms with skin on it

>>7855535

aren't you just a black person with white skin?

>>7849211
no im just munching on that on the side

Fat burgers are absolute shit, smashed burgers (see serious eats) are far superior.

>snacking on fake frosting

>>7849193

Burgers that thick need lower temp for longer. Kinda hard to do right in a pan. Indirect heat over charcoal, though... So good.

kobe beef doesnt exist outside of japan, good job getting scammed retard

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>>7847667

>He still believes the "Kobe beef is only sold in japan" meme

>>7847673

good thing that certification means nothing because wagyu strains raised in america can legally be called authentic kobe beef

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Why not just prepare the powders in a bag for storage, and when you want to make pancakes just crack some eggs into it. No reason to prepare batter in bulk for pancakes.

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>>7857184
Actually,
I'm now reading suggestions to just cook the entire batter, then reheat the pancakes.
Anyone ever done this?

google questions like this, do not post them here. this is not a resource you use instead of google.

>>7856173
can i dip you in beer batter, hot stuff?

i tried a lot of craft beers and it made me appreciate just plain budweiser more, though i still prefer yuengling for a good common beer.

so many craft beers are ass, anything fruit flavored is sickeningly sweet, 2hoppy4u IPAs, beers similar to budweiser but 3x the price, etc.

i did have a few good stouts, and sour beers, but acting like craft beer is inherently good is just wrong

>>7856268
The IPA phase has to fucking end. It just can't go on, it's too obnoxious.

>>7856082
When it comes to (loosly) vegetarian entrees, consider mushroom fricasee, It's almost like an odds and ends dish. You've got cream and eggs handy all the time, all you have to do is get a good mix of mushrooms, which can also be served as an accompaniment to meats and fish, added to pasta, used in soups and sauces, marinated and served alongside other pickles, or incorporated into a dip. Both flexible and on the rise as far as perceived ritziness goes.

>>7856082
I mean you got the job, you're more qualified to restructure a menu than any other aspie on this board. Don't be lazy, if you're really lost just look at the top 5 restaurants in your city and copy their structure.

>>7856101
I'm far from lazy... but I would also like to be armed with good information, like a website or something that I could present to the owners to help drive home WHY downsizing the menu and keeping it tight would be beneficial... The owners are great dudes, but they are old school in that their mindset is bigger is always better.

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The problem? The inside is fucking PINK bordering on RAW. The taste, fresh off the grill, I would describe as "barely warm" except for the thin parts and the outer layer. Tasted okay because I dont mind eating shit burned and it the seasoning was fire, but whats concering me at this point is the possible fucking PARASITES I have living in me now from eating this fucking thing.

How the fuck do I stop doing? Am I gonna be sick?

>>7855956

You'll probably be fine.

The method for fixing burned food is usually turning the heat down.

The method for getting the heat to transfer to the middle of the food is to cook for a longer time to allow the thermodynamics time to do their magic.

sooo... to recap...

cook at a lower temperature for a longer time.

let the fish hit room temp first

because im literally too lazy to put in the bare minimum effort to prepare a meal and i really dont give two fucks about "muh quality"

>>7855530
clearly you haven't experienced the joy of a large plate of tendies prepared by Mommy

>>7855530
Because /ck/ has turned into a bunch of shitposters who don't know what the fuck they're doing near a stove, so they talk about youtube celebrities and fast food instead of actually trying to learn anything.

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Nvm it dried up i guess its just water. So sad the onion made me cry.

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So when is the right time to add salt and spices?

>>7855524
You're not drying your meat, it's frozen, and/or you're not using enough heat/letting your wok get hot enough.