Archived threads in /ck/ - Food & Cooking - 2753. page

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I make this all the time. I lost the damn link but did a screen shot of the recipe ( I was out buying ingredients and needed it) anyway, this is good. I've made it about 5 times. Makes a lot of good and reheats well.
1/3

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>>7518212

2/3

>>7518200

Why? I takes you 30 seconds to drain pasta then add it to a sauce.

>>7517981
Probably Heinz or I would go for Tomato Chutney with chips

>>7517981
Heinz sucks in comparison to the ketchup they serve at Mos Burger. Ketchup and mayo will definitely be disrupted in America within the next 5 years and people will realize how shitty Heinz and Hellman's actually are when given a choice. I feel like most people on /ck/ realize how much better homemade mayo or mass produced Japanese mayo is, but very few people realize how good ketchup can actually be

Heinz organic is one of the few examples of food where 'organic' isn't just marketing

>>7517799
Apples are more versatile and nashi are consistently better tasting. I don't see the point to pears anymore

>>7517816
they aren't as versatile as apples, no, and in general nashi are more flavorful, but i just ate a pear so ripe, juicy, and powerful i couldn't believe it. they deserve more appreciation, they're not just "shitty apples"

Pears are clearly superior to apples.

Pears also are ripe about 1/120 as long as apples before they develop spots.

>>7517696
Nay. I've given up on every single brand. You'll get four or five decent cans from a particular brand then you'll get one that's just nasty sludge. The money I've wasted over time on those gray not-even-rotten-but-someone-still-putrid cans is better spent on real fish.

Fuck yeah

Mercury poisoning is a meme

I used to despise this shit by I've grown to love it. Great for a quick sandwich and pretty healthy. I made a quick tuna salad the other day with onion powder, garlic powder, chili powder, raw onion and a little mayo. Definitely my favorite canned protein.

I don't use -any- of those fucking buttons. Only thing I press are numbers to set a time, and the start button.

>>7517077
Just once. My food came out all retarded.

>>7517084
middle kek

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Curry

Not even a poo in loo, shit's delicious

eggs

>>7516960
To add: i usually throw in whatever complement i have on hand- diced onions, sliced mushrooms, shrimps, roasted red peppers etc whatever goes well together... and season the sauce a little different every time (last time i tried nutmeg, cayenne, and a smidge of dijon mustard, turned out great) go easy on the seasoning for alfredo

Well done

Burnt to a crisp

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Like this

>>7516895
Stop making them.

Caramelize them in butter and sugar adding some cream. Put on vanilla icecream and jizz yourself.

You can also dehydrate them and use them as chips for black bean dip. Less jizz but still tasty.

>>7516905
There's the Gordon Ramsay recipe for pancakes and banana caramel. I imagine if you can do it with banoonoos then you can do it with plantains.

Nah, you're being polite.

>>7516859
thats just pretty nice of you

>pet peeves
chewing with your god damn mouth open and putting your elbows on the table. god damnit jake how the fuck are you such a fucking monkey

My mom will come into the kitchen to make coffee or a sandwich while I'm making her fucking dinner. I'm gonna stab her some day. Hopefully on accident.

https://www.youtube.com/watch?v=c7Md4YR75qU

>>7516782
>>7516823
Ask a stupid question, get a stupid answer......

>>7516782
Probably a recipe from America's Test Kitchen or Cook magazine. Chris Kimball is legit autist.

>>7516461
By eating more carbs.

>>7516461
Eat less sugar.

>>7516461
Nothing.

I CAN'T GET ANY LOWER

>>7515721

not two tortillas per taco/10

>>7515721
Memetastic/10

>>7515721
put an egg on it

>Bizarre Transparent fish

Though I cannot tell you which fish that one is, all you need to do is go snorkeling and you see shit similar to that on any live reef.

Google glass catfish.

>>7515413
Also, google jellyfish sashimi.

>>7515323
>Servers can suck a dick

Fucking this. Just started in a restaurant and most of the servers just fucking complain and do nothing.

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tournant at a fine dining place in NYC

been there for almost 2 yrs. I love my coworkers and my chefs and the food is amazing. I've learned a lot and grew a lot there. I started off as an 18 year old crybaby who could barely cut through carrots with their dull ass culinary school knife, and over a year and a half later I've mastered all the stations and currently I'm learning some sous responsibilities like ordering and expediting.

Long story short, these guys took me in when i knew literally nothing and they molded me into something impressive. I owe them the world for not firing me a week in.

the other day, I ate at a 2 michelin star place just to see what it was like and it honesly was the ideal kitchen that i've always dreamed of working in . small, with a seating at 6 and one at 9, everything is beautiful, FOH and BOH collab to make everyone get their money's worth. The chef knew I was industry and personally served me all of my dishes, while the head somm personally gave me all of my wine pairings. After dinner, they gave me a menu, some recipes, and a few business cards and they basically said they were looking for a cook and they want me to stagé and see how i'd feel about working here. They warned me about the time commitments, the further murder of my already dead social life outside of work, and honestly i was aware of the sacrifices long before they warned me.

my trail is tomorrow. I restocked on equipment, sharpened the fuck out of my knives and had all my shit cleaned and ready to go.

I love my first restaurant like its my own, but i know i can't stay there forever, and this place is my ideal. Any cooks/chefs/workers at michelin star places have any advice when it comes to working or trailing there? Idk man, those stars always seemed so far away, couldnt ever imagine me being good enough to work somewhere like that and yet here we are.

So lay it on me dudes, what to expect, how should i act, etc. etc.

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You just have to work hard. Be ready to fail and learn everything you can. This will test you and you will find out if you really want to do this. If you suck get better, work for a year or two, take everything you learned and move on. Only way to be a better chef is to keep moving to gain more experience.

stop making this thread

>>7515001
With a pencil, now fuck off.

>>7515001
Fuck off.