Archived threads in /ck/ - Food & Cooking - 288. page

>>9297082
There's that incredibly creepy British guy with big eyes. Ainsley or something

>>9297082
They're too busy playing sportsball

FAMOIS
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>>9296993
Where do you guys get you Joe Rogan Brand® Plate Water™

Damn it, why did my photo come out all blurry and sideways?

>>9296999
I have no idea what you are on about but I am quite curious.
Would you care to explain?

Strained so it's salty as hell with the packet and thus more flavorful.

Drain and stir fry.

Used to always eat it as soup but my friend showed me the other way of draining the water and mixing the packet with the noodles and I've been doing that since

>>9296673
Since the 70s
And just cut out as much as you can don't drive yourself crazy over it.

>>9296673
They make a lot of reduced or no sugar alternatives for diabetics and dieters, look out for those at your grocery store. Hell, I even saw "sugar-free" bread the other day. Not sure how that works since wheat flour usually has some natural sugars but hey.

>>9296673
Quite eating premade garbage. Cook real meat, fresh vegetables, and regular starches like pasta and potatoes and rice. You act like they inject the meat with sucrose.

Absolutely yes. there is no frozen pizza that compares to the value of wild mike.

>>9296481

All frozen pizzas suck very hard.

>>9296481
>4 cheese
>no gorgonzola

topkek

Ur moms pussy bitch.

Meats, vegetables, grains, root veggies

>>9296273
freedom

>>9296174
>What's the appeal?

some people aren't fat amerilards

It tastes good you fucking retarded dipshit

It tastes good. What is the appeal of anything. I'D RATHER HAVE BURGER THAN BAKED BEANS. Who cares? Why does any food appeal to any one? It tastes good to them. Do you really need a thread on that?

Favourite videos of theirs.

>>9295762
The one where they refuse to apologise for war crimes because 'nanking never happened'

>>9295795
Now I'm not sure if that's true or not

>>9295194
check out CookingInRussia and his books

I'm a big Heston Blumenthal fan.

If you're not already a cook and you get into molecular gastronomy you're a fucking idiot. It's just cooking using new tools, which cooks have always done. Some of the results can be cool, but it's really just a gimmick, and most people would prefer good food cooked in old fashion pots and pans, because those are cheaper and effective, and molecular gastronomy shit usually isn't good enough to warrant the price of the equipment, ingredients, and cooks who aren't... your average dumbfuck cook (I'm a cook).

Anyway, molecular gastronomy is about using science to make food in new and unique ways, but the biggest representative of MG is sous vide, which doesn't require any more knowledge, and isn't anymore scientific than a gas stove. How is thickening a sauce with a roux or cornstarch slurry not considered MG?

>>9295014

Yeah, she's really good when it comes to meat and potatoes kind of stuff, casseroles, stews, roasts, junk like that.

I learned most everything I know about that kind of cooking from her.

She's absolutely terrified of anything new though. My girlfriend is a cook at an upscale new American joint, and always brings her funky stuff to try out (duck sausage, shishito jelly, etc.), and she gets so flustered and scared of it and won't touch any of it.

she hates cooking because its too much work apparently

>>9295014

yup, she makes alot of weird stuff tho being and immigrant but classically trained

it turns out very well for the most part

>>9294305
>inb4 someone posts overhyped honeycrisp nonsense

Granny Smith is best

K O R U
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They didn't have Korus last time I went to the store, so I bought some Lady Alice apples that I've had before and were on sale every time. They didn't have a price tag, but I figured that since they were on sale every time before, they surely would be again. Well, I ended up paying $2.49/lb. Ten bucks for five apples. They were good, but goddamn, I got jewed.

>>9292948

Too late now, OP. You should have asked that question before you cooked it so you could time everything being done all at once. Now your pasta is going to sit there and get nasty while you're still cooking.

>>9292948
be sad because before you have anything good ready the pasta will be cold

add mayonnaise and peas, enjoy your pasta salad.

>>9292903
Everything.

File: 1502493976520.jpg (27KB, 300x300px) Image search: [Google]

27KB, 300x300px

>>9292903
Nothing to SIP

>>9292903
What's right with it?

How does that make it a scam exactly? You're still buying a beverage, right?

>>9292674
european education

>>9292674
Hey at least you gave me a bump. Thanks for that.

Every thread deserves a reply.

kefir tarator
I personally think it's the best blini, out of fatty kefir

smear it on pitas and eat it with salt and cucumbers, mix it with honey and granola, mix it into a stew, fuck it