Archived threads in /ck/ - Food & Cooking - 2902. page

baking is legos dude

just follow the instructions

>>7395231
It's all about technique, ingredient-wise you could make a month's worth of bread for ten dollars because it's just water salt yeast and flour.

Also takes a lot of fucking time to make a decent product.

>>7395231
It's not. But bread isn't worth consuming a lot of, anyway. A fun luxury, but like all "staples" it should only be frequently consumed by poor people who need to fill out their calorie intake.

>>7394302
Depends who is supplying it. I've had some pretty good prepackaged sushi and some really terrible.

>raw fish sushi
>from a gas station
you are a braver (or dumber) man than I.

>>7394302
It's almost always below average, never reaching above mediocre
It's not even the cheapest food out there, it's just the most convinient

is that a chicken patty or is it a fried breast? because if its not ground it isn't a burger

Literally fuck off shill. A&W is absolute trash.

>>7393719
it's a patty shaped somewhat like a breast

Easier and far better paying in the majority of cases than back of house.

>>7393130
Worst job in the industry, it's like being a whore with optional pay and not being able to turn down minorities or trailer trash.

Bartender here.

Hated being a waiter, more high maintenance. You run around like a chicken especially when you have a lot of tables

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>>7390991

>>7391753
the burger may be American but that's some Chinese sweatshop tier craftsmanship if I've ever seen it

>>7391800
My fingers were trembling with patriotism.

It's not.

>>7398119
Isn't it brewed in Texas?

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Beerfags have a chip on their shoulder about Europe

In the beerfag mind, no matter how much they shriek USA USA #1 #1, they still secretly believe that they need to impress Europe. Just look at all the butthurt in the average beer thread. Disagree with someone's taste? You're automatically from Europe.

In any case. In a beer store, "import" has traditionally meant good where they put the good stuff. This is your real cue as to how the beerfag mind works, in real physical terms.

Now, Texas. In Texas, shit taste reigns. In the kingdom of shit taste, Shiner bock is considered good, because it's from Texas and Texas is not part of America unless it's convenient in which case USA USA #1. But I digress. Shiner ---> Good --> Import.

That is the nature of things in the United States of Flyover Land.

>>7398025
If you're picky about olive oil start here

http://www.worldsbestoliveoils.org/worlds-best-olive-oils.html

>>7398025
>I know nothing about olive oil but the label is nice.
That's how I choose my craft beer.

>>7398059
surprised greece isn't on the list at all

Braise it.

>>7397831
https://www.youtube.com/watch?v=4QCLtgcJAog&feature=youtu.be&t=1m8s

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>>7397831
Spit roasting is the only option OP.

>hard and crispy
Put an aluminum tent over them while they're baking, and wrap them in tea cloth when they're cooling.

>>7396818
>baking

There's your problem.

>>7396806
I assume the donut shops have large R&D departments with food scientists trying all sorts of shit to make the donuts soft.

>>7396413
Pate?

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>>7396413
Have you not had deep-fried chicken livers?

>>7396487
>Have you not had deep-fried chicken livers?
This is the way to do it! Clean up a little of the gristle with sharp knife, separating lobes. Soak in a little buttermilk with hot sauce first, then dredge in seasoned flour, maybe with a little fine cornmeal added, either/or. Fry in a cast iron in about an inch of oil, turning once. Rich, and screams out for an ice cold dark beer, and some comfort sides, Southern style.

My favorite thing to do with it, though is "chopped liver" spread, jewish deli style. For this, you do need a couple Tbsps of rendered chicken fat, no other oil will do. Sweat a couple of onions in the fat, sweet or spanish onion, no browning. Remove from pan, and set aside. Rough chop livers, and saute til mostly cooked through but not alot of color. Add reserved onions and liver, as cooked, to food processor. Add one hard boiled egg, sea salt, and another Tbsp of the fat, and pulse until creamy (or rustic to hand chop).
^^ This is the basic recipe. You may add in herbs of your choice such as thyme, parsley and bay or stock when sauteeing, duck fat, double the onions.
Serve with toasted rye, or pumpernickel rye.

fry the pork, forget about the rest

stir fry with some garlic and soy sauce and/or oyster sauce

>>7396395
yea, was thinking the same
should I chop the ginger or just slice it in long pieces (julienne or whatever it's called)

it's really the first time I'm using ginger
and I guess I don't need pepper because of it, right?

>>7394864
I made corned beef tacos once with leftovers.

I fried up some chopped onion, chopped up leftover corned beef, cabbage and carrots, put it in some corn tortillas that I browned a bit in a pan and then put some horseradish sour cream sauce I made on top.

They were pretty tasty.

>>7394868
Shit. That sounds pretty good.

>>7394864
>not adding a spice rub and smoking for superior pastrami

Some kind of meat and vegetables.

>>7394806
I'll probably be roasting carrots along side the sunchokes (because, 2lb bag of carrots was in the same basket).

I just need an idea for the meat part.

>>7394792
fish of some sort

>>7397895
The real memespice is pepper

>>7397907
>conflating staple with meme

salt is a staple spice
pepper is a staple spice
pink himalayan rock salt is a meme spice
siracha is a meme spice

>>7397895
Great thread OP.

Keep up the good work, you're helping to keep the board at the quality level it's at.

Put stuff inside them or rip them apart and dip them in stuff.

murder them

>>7397555

Any suggestions on the filling?