Archived threads in /ck/ - Food & Cooking - 2911. page

Season liberally with salt and pepper on both sides, sear in a skillet or grill them.

Melt cheddar on top, put bacon on when you assemble along with whatever other toppings you want.

>>7394177
Thanks! Would it be a mistake to put the cheddar on the patty before cooking and cook them together? I like slightly burned cheese (when it gets brown on the surface)

>>7394184
Yes. Just cook on one side, flip it, wait a minute and then put the cheese on top and cover it to help it melt.

I tried the tortelloni prosciutto. It was pretty underwhelming. I may try another variety at some point.

Just make it yourself. Short cut tip: I use pie crust dough

Not on a regular basis, but I do buy them occasionally. Pretty good.

i think ya got ripped off

you can buy a whole raw chicken for $4-5 and a cooked one for $5-6

ya done goofed

that's a coin not a chicken. taste should be the same though because chicken is terrible.

Looks good but too much grease

Buy a rope and hang urself my man

You can take me out to dinner.

>>7393370

well you already said hookers, but have you though about blow as well?

Yes, but I don't think pretension is necessarily a bad thing.

>>7392143
does any restaurant do that? and it's more than pretentious, it's fucking dumb.

>no sir, we will not let you spend 70 dollars on a steak. we will not accept your money because you want us to cook your steak 2 minutes longer.

>>7392143
I consider it a terrible business practice. No chef, even at a pretentious, white-tablecloth tasting menu type place, is going to refuse to cook an order the way a customer wants it. If they ask you how you'd like your steak cooked, they'll cook it to order.

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>>7391933
It's just a pizza cutter, but I'll play along: let's compare it to pic related, the chef's knife.

>more precise than a normal knife
A chef's knife, properly sharpened, is the most precise tool out there. The Bolo looks like a pain in the ass to sharpen, so a month or two into use, I can see everything but the limpest herbs slipping and quelching out from under it unless you use lots of pressure, which brings us to
>takes the strain off the hand
Using a rocking motion with a chef's knife doesn't strain the hand. Maybe if you're using a bread knife to cut pizza, yeah, it'd be a little easier - but like I said, if it goes dull, you'll be forcing more pressure on the blade, and by consequence, your wrists

Now let's look at what a chef's knife can do that a bolo can't:
>use as a utensil to bring diced foods to the pot or pan (extremely useful when you have little bits of garlic or vegetable)
>make horizontal cuts
>cut anything thicker than a carrot

A heavy, sharp blade with a concave edge extending downwards from the hand is the best tool for the kitchen. The Chinese know it, and they use a cleaver. The Europeans know it, and they use a chef's knife.

Bolo is poo.

>>7392013

>The Bolo looks like a pain in the ass to sharpen

They should have put a stone in the handle which you could press on the knife. Just roll across the cutting board to sharpen.

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that's a just a pizza cutter.

It's okay, gets monotonous fairly quickly. Carpaccio is slightly better in my experience. I'm more bothered by that fucking chive garnish.

>>7391142
Yes. Would eat

>>7391142
What's wrong with eating steak tartare? The meat is usually very well seasoned and.

cheetos.

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>>7390846
caught me

I'll admit it.

I cook all day at my job, but I come home and microwave pizza rolls or pickup fast food.

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Broken yolk and such

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>>7390136
With coffee

Flo down at Mel's diner cooks my pancakes.

>>7381985
Was it hard telling your parents youre a faggot?

>>7381985
>I only eat pizzas, and I otherwise don't exercise
What the hell

>>7381993
>this guy doesn't eat only pizzas

>>7393838
Marco and his shitty Knorr products

>>7393843
Why though?

>>7393838
Triple B wins everytime.
https://m.youtube.com/watch?v=hpPqguNvfEQ

>>7393834
2 tsp

>>7393834
Add a little at a time and taste as you go.

>>7393861
>2tsps
To what?!

I have 4 cups of jasmine rice
I'm adding small diced chicken, diced carrots, little corn, some diced shroom, peas, green onion bits, and scramble egg. Adding soy sauce and frying rice in chili oil. The eggs have some turmeric in it as well.

I've made it before and turned out AMAZING but I I thought it would be better with the MSG to draw out more flavor. After all ingredients the total amount would be about 7-8 cups of product. Or about 1 pound of rice/veggies

>>7393209
>It is an energy drink
>It is soda
Fixed that for you.

>>7393287

ESL

It has a very interesting taste he's not familiar with.

He has not slept for a week since drinking it

OP, ve a tu medico. venga.

>>7392330
I won't be any help, but /out/ has a home grown thread always up and sometimes /an/ talks about plants if you want to ask there too.

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>>7392330
Yeah I try to grow some of my own stuff but im a real beginner. Currently growing some garlic and its looking good so far. I tried asking on /out/ about any helpful books on growing your own food/self-sufficiency in general and the recommended ones are these two:

http://www.amazon.co.uk/New-Complete-Book-Self-Sufficiency/dp/1405345101/ref=sr_1_3?ie=UTF8&qid=1455876403&sr=8-3&keywords=the+new+guide+to+self-sufficiency

http://www.amazon.co.uk/Encyclopedia-Country-Living-40th-Anniversary/dp/1570618402/ref=sr_1_1?ie=UTF8&qid=1455876449&sr=8-1&keywords=the+encyclopedia+of+country+living+40th+anniversary+edition

I bought both and am pretty happy with them. You might want to look into them.

>>7392353
Who's the semen demon in the picture?

>>7391607
looks good anon

>>7391607
Over cooked.

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>>7391607
Acnekun?
https://www.youtube.com/watch?v=aHOhr-wtGRU