Archived threads in /ck/ - Food & Cooking - 2453. page

i don't eat cheese. too fattening.

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Quesadilla Suiza.
bow down.

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Flipper
>>7808667
Go style?

>what's the point of putting a sauce in a cup when you're just going to dump it over the food
>that's like taking a cup of sauce and dumping it over the food

I know things are complicated when you're drunk, OP, but if you take a minute to think about what you're trying to say it might make sense next time.

>>7808562

It's like you don't even know how food works.

How is this possible?

>>7808562
>What the fuck is the point of having little dipping cups if you're gonna take said dipping cups and dump them purposely onto your food its absurd
What barbarian dumps the dip onto the food?

>inb4 coke

Isn't pop just something people said in the '50s?

I'm Canadian and have never heard anyone say soda

Recipe for you
>oil in pan
>nice and hot
>add eggs
>then french fries
>Salt to taste
>all done. put on plate
>french style fried eggs
>waur-lah

Frying an egg properly is a classic example of a test a chef will give to a prospective line cook in order to gauge how much experience he has.

If you don't already know how to fry an egg you're fucked (unless your dad is even worse, in which case who gives a shit).

>>7808305
It's really damn easy with the right pan.
I want an omelette pan so fucking bad though.

>>7808242
It's always a mixed bag Op. I've worked in a kitchen where the chefs were assertive but still respectful. The chefs I got right now have short attention spans so it's a little annoying when they call for something that's all ready plated/in process.

I would suggest get a good 6 months in and apply for greener pastures if it's really affecting your work.

Need more perspective, explain further?

I've worked under some pretty brutal chefs, and a lot of French trained chefs are rather temperamental. You just have to prove yourself through your actions.

I had this one chef that had a habit of being on everyone's shit, a real perfectionist but rather forward about it. Tiniest things needed to be addressed if done slightly wrong, so on and so forth.

Whenever he'd tell me to do something I would always say Yes Chef, but then I'd ask "What can I do better chef". Ended up getting me very far in that kitchen, and it's been a great tool for success since.

I went from dishwasher to line cook, but the only thing I can't get used to is calling the Chef "Chef" it's so weird to me and usually I just call him sir if anything. But the sous chef I have is very calm and always in a good mood. I don't know how he does it.

>>7808239
You would never sell because people would sneak their own crab legs into the theater in backpacks or suitcases. How would you combat that?

I'd serve charcuterie of your shitposting dick and balls ballsack.

Spotted dick and seamen

My mom taught me to look down on meatloaf as a child. I've only recently realized how good it can be

Siriacha bacon 'go 'za. Most people think it's just a meme.

Well made meatloaf with a bit of tomato paste is GOAT.

Let plebs be plebs.

>>7808164
One, OP your brilliant.
Two, People love mixed rice, chow-main, and sweeat and sour chicken. Pot stickers are also bomb.

>>7808164
My immediate family orders Orange Chicken, General Tsos, Beef and Broccoli, Steak Kew, and Fried rice basically exclusively. I personally have never known anyone to order the noodle dishes like Lo Mein although I see people eat it on tv.

Nobody is going to a Chinese restaurant for sushi and I make a point to not order it when I see it on the menu because I know it'll be shit since Japanese food isn't the focus of the menu and sushi requires quality ingredients and attention to detail to not suck and if someone is just tacking it on to a Chinese menu I expect neither.

Orange Chicken
Kung Pao Chicken
Sweet & Sour Chicken
Beef & Broccoli
Egg Rolls
Cream Cheese Wontons
Wonton Soup
Sweet & Sour Soup
Fortune Cookies

>>7808112
cook bacon in it or lard at medium temp. for 20 mins will be fine...make sure to keep moving it around and covering the entire inside with the grease....wash in water when done and wipe with paper towel dont use soap

>>7808234
can i use a stainless steel scrub to clean off the shipping oil that protects the wok from rusting off before your steps?

>>7808243
Clean it with soap and water first, dry it out, heat it and rub oil and salt into it

triscuits are miles better

>>7808077
what do you eat it with? i always get the one with fake cheese filling

https://www.youtube.com/watch?v=w1FLZPFI3jc

Their bread smells eerily similar to my testicles

Pretty much the worst national sandwich chain, which are all worse than regional and local shops.

Absolute garbage, not even worth the price anymore if it's your only option, haven't been in years.

>>7808067
Veggie patty on white with spinach tomato and sriracha.

On average people who eat cheese weigh less than those who don't, so no

it helped me drop a ton of weight

Eating less calories than you burn is the best way to lose weight

>>7807778
Looks awful man . I would be slightly uncomfortable even if that thing was sitting in my trash can

>>7807778
is that grease on the sides of the right?

It looks like you wrapped a veggie burger in bread. I would slap you.

Rice pudding is pretty good

ye

Oh yes

>>7807636
>Is it just because this is a website for people who have that aspergers thing where they love japan?
Yeah pretty much. Same thing with katanas and toyotas

We don't have sushi in my country so my wife and I make it ourselves.

It turns out pretty good even though we aren't chefs of anything.

The task of making sushi is just time consuming and being able to select the right ingredients.

Then you get an OK sushi. But to really hone on the sushi skills to sell the stuff at a professional level you need to be in it for a while.

So that there is more of a trade.

Running a kitchen is what makes you a "chef".

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I've eaten at Sukiyabashi Jiro,.
AMA.