File: 81z5RX4K2xL._SL1500_.jpg (199KB, 1500x1000px) Image search:
[Google]
199KB, 1500x1000px
Is it true yanks don't use pizza shears?
How do they get a slice to match up to your ideal dimensions?
37 Posts / 11 Images
View this topic
>>
File: 331-004.jpg (83KB, 500x500px) Image search:
[Google]
83KB, 500x500px
i've seen a few restaurants use these.
the overwhelming majority of restaurants just eyeball the pizza.
>>
File: d2YQYxv1sJQoaJ.jpg (57KB, 640x536px) Image search:
[Google]
57KB, 640x536px
precut slices are the hallmark of shit tier pizza
you know you're in a proper pizzeria when your pizza comes to you unsliced
>>
>>7400936
>Eating pizza with fork and knife
wat
File: Fool's_Gold_Loaf_(8720348111).jpg (848KB, 1744x1308px) Image search:
[Google]
848KB, 1744x1308px
that elvis sandwich
What would you do? Chunky or creamy peanut butter? What flavor jelly?
Crispy or chewy bacon? Mashed or sliced banana?
25 Posts / 1 Images
View this topic
>>
>>7400332
Pic looks terrible. Bread looks tough, untoasted.
Chewy bacon is just someone not cooking it properly. Thus, bacon should be added right at the end, so it stays crispy.
Its a silly sandwich, really. It's one ingredient too many. PBJ, PB&B, to either one add bacon, but not all of those things. Bread should be white or whole grain, not too heavy/dense unless very soft, or else lightly toasted.
>>
>>7400347
>Chewy bacon is just someone not cooking it properly
Actually, people can like chewy meat. Not all bacon is really thin so it gets crispy and crumbly, there are some thicker ones that can have a little crisp but be more chewy.
>>
I would have the bacon very crispy with not too much jelly, maybe some wholefoods tier special peanut butter for zing
I'm okay with a simple white loaf
File: 10611-2[1].jpg (78KB, 334x500px) Image search:
[Google]
![10611-2[1].jpg](https://i.imgur.com/kSccB7f.jpg "10611-2[1]")
78KB, 334x500px
Is cooking with extra virgin olive oil bad?
48 Posts / 4 Images
View this topic
>>
it has a low smoke point.
>>
>>7396714
For you.
>>
>>7396710
They say it is, but I cook with it sometimes, and the world doesn't seem to end. Just turn the heat down a bit.
I bought some squids today.
How do I prepare them? Help.
27 Posts / 7 Images
View this topic
>>
is squid singular AND plural?
>>
ikamesi
I'm gaining weight. What's something tasty I can eat tons of without gaining weight?
75 Posts / 12 Images
View this topic
>>
>>7395730
Stop being a fat fuck, lose the weight and eat whatever you want in moderation and proper exercise.
>>
>>7395730
Air
>>
>>7395730
cabbage
beans
soup
File: 1654165161.jpg (113KB, 555x398px) Image search:
[Google]
113KB, 555x398px
Do you like Jewish food?
Please no oven jokes. :3
60 Posts / 2 Images
View this topic
>>
Gefilte Fish FTW. With some horseradish and some Manischewitz.
>>
>see "Beef salami" in Kosher section of grocery store
>it's just salami-shaped bologna
>it smells like feet
Never again, Shlomo.
>>
Oven you ever wanted to cook something with dry, indirect heat?
File: doritos-dinamita-chile-limon.png (260KB, 334x483px) Image search:
[Google]
260KB, 334x483px
Who else eats chips like these and love burning their mouths?
9 Posts / 5 Images
View this topic
>>
This forum is for cooks.
Not lazy slobs that stuff Doritos in their face because they dont know how to make food.
>>
File: takis-500x500.jpg (159KB, 500x500px) Image search:
[Google]
159KB, 500x500px
>>7402629
Why bother with impersonations?
>>
File: 1454011880537.jpg (216KB, 590x564px) Image search:
[Google]
216KB, 590x564px
>>7402639
>/ck/ - Food & Cooking
>Food
Come on now
File: rHRlXap.jpg (93KB, 1024x768px) Image search:
[Google]
93KB, 1024x768px
I ate the shit out of this.
8 Posts / 3 Images
View this topic
>>
File: images (1).jpg (9KB, 259x194px) Image search:
[Google]
9KB, 259x194px
>>7402506
Could be rarer, but looks good overall.
What did you dip the steak in? Horseradish I hope
>>
it was intentional i'm not into really rare, just cooked it in a shitload of salt, cracked pepper and olive oil then a bit of bbq sauce on the side. had to eat the salad later cos was too full.
>>
>>7402519
Either way, that's almost a full pound of steak, so good job on that.
That being said..
>bbq sauce?
Try horseradish if you haven't yet. The spicer the better. It may change the way you eat steak for the rest of your life
File: 1407611783932.jpg (231KB, 960x686px) Image search:
[Google]
231KB, 960x686px
Weird snack/meals you invented.
I get 1 tablespoon each cream cheese and jam mixed together in a bowl and put about 1/2 cup gram cracker crumbs and mix well.
My family thinks it is gross but it's really good. Any other good weird snacks?
10 Posts / 1 Images
View this topic
>>
>>7402494
I cram 4 cookies in a glass, drown it in milk then stir/crush the cookies with a sundae spoon, the thin long ones, and drink the cookie milk and then eat the cookies at the bottom.
I call it "The Fucking Mess"
>>
>>7402494
>tortilla chip
>sour cream
>jalapeno slice on top
Poorfag food, but surprisingly addicting
>>
>cut a fist sized chunk of chocolate chip cookie dough
>plop it on baking sheet
>stick it in oven
>preheat to 350
>by the time its done preheating(about 10 min) it should be a big, goopy, half cooked mess
>scrape it into a bowl
>take 1 scoop of vanilla ice cream and put it on top
>wait about 5 min
>the "cookie" should still be hot and the ice cream half melted but still cold
>now dig in you sweaty fat fuck and enjoy your diabeetus
the best desert ive ever had
also peperoni slices and crackers is goat
File: DSC_0555_edited-1-e1440102886858.jpg (111KB, 680x455px) Image search:
[Google]
111KB, 680x455px
what does /ck/ think of blue apron/hello fresh/other box-of-ingredients subscription services? I think the portions are too small...
4 Posts / 1 Images
View this topic
>>
>>7402459
Expand. I think it's a complete waste of money, but never tried it.
>>
I like the idea, but it seems a bit pricey and I've heard of people getting rotten/spoiled ingredients.
That said, being able to experiment with things you might not ordinarily make seems like a great way to expand and fill out your repertoire. I'll be honest, though, I'd be pissed if one of the meals I paid so much money for was that carrot and kale salad.
>>
Seems a bit tacky to me, and totally destructive to a budding cook's versatility. Supposing you're cooking for someone and they want a substitution due to allergies or preference. If all you have are the specific ingredients/instructions/skills for that exact recipe, you're fucked.
It also seems patronising to have a recipe source hand you all the ingredients in a box, like you're not smart enough to buy them yourself.
Still, I'm sure there's a big market for it. Until they start properly teaching cooking in school, there will always be a lot of people who have no idea how a kitchen works.
File: 070802-600x600-A-1.jpg (52KB, 600x600px) Image search:
[Google]
52KB, 600x600px
Excluding baked goods, when is it a good idea to add milk to your recipes? I've added milk to pastas, rice, cereal...what else is out there?
8 Posts / 1 Images
View this topic
>>
>>7402457
Yes, ask an open ended question with a million caveats. Good thread, friend!
>>
>>7402457
Mixing milk with scrambled eggs before cooking is an absolute must
>pro tip, half and half is even better
>>
Tendies
File: 2dc8ec5768f039de377e4bc3acf935fb.jpg (36KB, 493x335px) Image search:
[Google]
36KB, 493x335px
Any cu/ck/s with restaurant experience here? I wanted an insider to help me understand why portion sizes in restaurants are so out of control.
A theory I've been kicking around is that it's simply good business. Let me explain. In my mind, I see a few categories for expenses in a typical restaurant:
Staff
Cost of goods (food)
Rent
Equipment
Advertising
The source of revenue for a restaurant is the meals paid for by restaurant patrons. The more customers a restaurant has, the more revenue they can generate. Alternatively, a restaurant can increase revenue without acquiring more customers by increasing prices.
Anecdotally speaking, I think there must be some point at which a restaurant simply cannot pull in any more customers at any given time of the day, like a saturation point. After all, the building can only hold so many people, and people don't like being rushed out the door once they've been seated. Even if a restaurant expanded their premises, they'd have to spend more on rent, staff, equipment, and goods, so there's probably a happy equilibrium that they reach to maximize profits.
So their other option is to squeeze more money out of their patrons to increase revenue. In the case of an average restaurant, the easiest way to convince someone to pay more for a meal than they otherwise would is to increase portion sizes. My guess is that this has also been optimized in such a way that the restaurant makes a positive margin with respect to the sizes of their portions and the cost of the meal.
Can anyone weigh in on this? Is there something I'm missing? Are large portion sizes purely good business, or do customers enjoy gorging themselves?
>dubs get
16 Posts / 4 Images
View this topic
>>
Are American servings really that big?
>>
>>7402433
Why does the European dish have toddler silverware?
>>
>>7402433
Yes, it is purely good business. Think of paying 10 bucks a plate for Sysco ingredients at that paltry euro size, you'd feel jew'd out of a decent meal.
File: 1447047126222.png (54KB, 182x252px) Image search:
[Google]
54KB, 182x252px
>dad complains about steakhouses and ordering steak at a restaurant
>proudly proclaims he can make a better steak at home and that nice steakhouses are a ripoff
>orders his ribeye well done with a1 sauce
>cooks all the steaks at home well done and eats with a1 sauce
Yea, those steakhouse steaks sure are a scam alright
12 Posts / 4 Images
View this topic
>>
>Anon shittalks his dad on the internet because he's too timid to disagree with him in real life
>>
>>7402078
he probably gets anal fisted by father regularly like his pic hinted
>>
File: 1455877819677.jpg (95KB, 724x720px) Image search:
[Google]
95KB, 724x720px
>>7402078
Holy fuckin kek Op gets BTFO
File: wusthof-classIkon_chef7.png (475KB, 500x500px) Image search:
[Google]
475KB, 500x500px
ITT: Videos of fast knife skills
https://www.youtube.com/watch?v=5z_d0soK1cI
10 Posts / 3 Images
View this topic
>>
File: 1454005441071.png (411KB, 639x425px) Image search:
[Google]
411KB, 639x425px
Whats a good starter knife, I do vegetables and fish nothing else. Need a good one to hide from family so they dont open packages and shit with it and ruin it.
>>
>>7401885
http://www.amazon.com/Global-G-2-inch-Chefs-Knife/dp/B00005OL44
I don't have experience with it, but I read that it's a good knife for veggies
>>
File: wiley .jpg (178KB, 480x320px) Image search:
[Google]
178KB, 480x320px
>>7401853
video made me smile, thanks OP
File: 3830424355_b2f12d1ae7_b.jpg (464KB, 1024x768px) Image search:
[Google]
464KB, 1024x768px
Why Chinese restaurants so prominently advertise their "American Breakfast"?
18 Posts / 6 Images
View this topic
>>
File: 1455950480204.png (768KB, 722x758px) Image search:
[Google]
768KB, 722x758px
Jack thread
>>
>>7401807
Kill myself
>>
>>7401807
I'd kill Jack if given the opportunity to. It would be based off of one of the 7 deadly sins, but idk which I'd pick