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What do you think about chef Andy?
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Literally who
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>>7416280
chef Andy
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>>7416284
Literally who
Maybe something good will actually come from the new Ghostbusters movie.
Also, discontinued items thread.
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Fuck you Red Baron. Your "rising crust" pizza can't hold a fucking candle to these glorious bastards
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hey /ck/ how can I improve this with ingredients? if I were to roast this (making the butter with mushroom and coating it on top and putting in the oven)
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more thyme, a little sage, some chardonnay and salt and pepper. if you dont have wine then a small splash of white vinegar.
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>>7419098
Is sweet and sour shrimp the latest /ck/ meme?
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>>7419181
Show me the sweet and sour then, idiot.
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I know that the FDA is allowed a certain amount of leeway in terms of calories on food labels--that is, they may round up or down within a 5 actual calorie range.
But how do you explain SIGNIFICANT rounding? For example, a couple different brands of canned salmon (pic related) I purchase have macronutrients listed that add up to 83 calories, but 90 calories are listed. What gives?
>Calories: 90
>Fat: 3
>Carb: 0g
>Protein: 14g
3 x 9 = 27
14 x 4 =56
56 + 27 = 83
Why are they
a.) legally permitted to round up to the nearest 10th with a 7 calorie difference
b.) Not just rounding down, as most food manufacturers do?
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The calories are the only thing subject to rounding. For example:
3.4 x 9 = 30.6
14.4 x 4 = 57.6
30.6 + 57.6 = 88.2 ≈ 90
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>>7418754
Ah, good point.
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Reminds me of the whole trans fat thing for nutrition labels, where if it has under 0.5 grams of trans fat, it can be labeled as 0 grams. Fucking bullshit.
http://www.fda.gov/Food/GuidanceRegulation/GuidanceDocumentsRegulatoryInformation/LabelingNutrition/ucm053479.htm
http://www.heart.org/HEARTORG/HealthyLiving/HealthyEating/Nutrition/Trans-Fats_UCM_301120_Article.jsp#.VtFGLuYwCec
>You can also spot trans fats by reading ingredient lists and looking for the ingredients referred to as “partially hydrogenated oils.”
Tonight I made a version of Dave's Pimpin Pizza.
https://www.youtube.com/watch?v=2K9IciaC5oI
This tasted way fucking better than I thought it was going to and I will never be ordering pizza again.
Pic to start are the ingreds.
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Toppings chopped up and on the pita.
genoa
mushrooms
red peppers
habanero
basil
sage
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Three cheeses added.
goat cheese w/ cranberries
mozzarella
Parmesan
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Time to eat.
Hey /ck/ I just got my braces and they hurt like hell. I've been eating soup, but I'm gonna throw up if I make another broth. Are there any soft foods I can eat in these dire times?
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>>7418514
Semen.
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Apples and jolly ranchers
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>>7418514
My flacid 1" penis
Who thought pizza in a cone was a good idea?
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>>7418433
Have you ever tried them. I saw them in this catalogue my son brought home from school and the thought of eating it made me gag. Is it as bad as I'm imagining it is or is it okay?
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>>7418433
>whoa radial coordinates
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You're working as a chef at your communities Mexican restaurant when a waitress comes into the kitchen and tells you that someone ordered "The beefiest most gnarly burrita y'all got. And make it choppy baby!"
You look over your shoulder to the table and see this
What do?
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>>7418372
>It's called the Meat Tornado
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>>7418372
Take that nigger straight to flavortown.
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>What do?
Vibrate at 14hz.
Is there anybody else here who love milksteak? I prefer to hold the jellybeans, but they're not a deals breaker.
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>>7418367
1 hour & no response. I hope you feel bad about yourself anon
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>>7418585
Shut up you colossal faggot
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>>7418588
Lolol. He got so mad. Stop shitting on our board swine.
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cooking is, fundamentally, about macronutrient ratios, and how fats, carbs, and proteins go together.
i can think of plenty of examples of foods that we eat that are pure protein (chicken breast, for example), and plenty that are pure carbs (starches, cotton candy, soda), but what do we eat that is pure fat? the only thing i can think of is maybe fried pork rinds, but those have to have some sorta protein in them to maintain their shape, right?
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avocado is hella high in fat
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>>7418092
Oils.
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>>7418092
fuck i feel this picture so much. i'm like a calculator when i eat, and i get anxiety if like i feel like i might go overboard because some dish has a wide possible calorie range
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Quick /ck/ I have 4.5 lbs of Pork Butt and I want to make something delicious in a slow cooker -- what's the best time to cook/seasoning for something good in burritos?
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>>7417074
pork butt... if you want it to taste great you're going to have to simmer it in lard if you want that Mexican flavor. It'll taste too stew like if cook it with a lid on. Braising is another option. My favorite pork butt would sliced into 1 inch thick sheets then marinated with adobo and red enchilada sauce and some minced chilies garlic and fried onion. Cooking it in the oven on a broiling pan at 300ish for 30 minutes flipping once. Turns out very tender but not like in the shredding way.
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salsa chicken
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>>7417088
Cooking in a crock pot is literally the same thing as braising.
hey /ck/ quick question. I work for a restraunt. We sell half off sushi on Mondays. But the sushi is rolled 11am-2:30pm then sold 5pm-10pm. The dish out has no ventilation and can get up to 100-110 degrees. Plus no ventalation all the chemicals from the dishwasher just sits in the air unless we open a door. Plus there are a bunch of pans with cooked beef, shrimp, crab. That is just left open close (but off) the floor. Can anything legal be done? Or would it pass?
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>>7416828
dude, you've got to call someone about that shit. If you live in the states, call a health inspector.
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Definitely call in the health inspector. As long as you don't mind if you don't have a place to work for.
Also, making sushi 3+ hours before serving it is fucking gross. If I wanted sushi that's been sitting around all day I'd get it at a grocery store. I truly don't understand why someone would be in the restaurant business if they give zero shits about the customer.
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what do you fix when you're stoned?
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>>7416658
typically those small honey-do's my wife bugs me about.
you know, like the loose toilet seat or that one hard to reach bulb that's been dead for six months.
oh, fix to eat? whatever i make my family for dinner because, despite smoking weed habitually, i'm a responsible husband and father.
i made chicken parm last night and it was fucking awesome.
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>>7416664
I'm sure your wife's boyfriend appreciates all you do around the house
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>>7416672
my wife's husband*
he's also my husband, so i know for a fact he appreciates me.
more so than my wife, actually, we've thought about leaving her with all the kids... we don't even think they're ours...
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Boiled cauliflower as a side dish for meat. Yes or no?
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why not
you could roast it/make cauliflower cheese/mash it/puree it/pickle it/saute it or do a fuckton of other things with it though
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The great thing about meat is that you can pretty much have any side dish imaginable with it.
You also didn't specify which meat or which preparation thereof. This thread is a steaming pile of fuck off and die.
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>>7416523
meld some cheese over it with some chopped parsley and it will be glorious!
Anonymous
BEST COFFEE MAKER ON A BUDGET 2016-02-26 13:02:28 Post No.7416315
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BEST COFFEE MAKER ON A BUDGET
Anonymous
2016-02-26 13:02:28
Post No. 7416315
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I'm gonna say this is the best cheap, fast coffee maker choice for the budget minded. It heats the water right from what I can tell. makes a 6-8 oz cup in less than 3 minutes, and cost less than 20$.
Come at me bro if you know a better deal.
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French press
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>>7416328
This
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>>7416328
I actually use my roommates keurig to heat water for my French press. It's really convenient because it's set to turn on 30 minutes before I wake up.