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So the nearest grocery store only carries cilantro in massive bunches. How do I use up a lot of cilantro all at once?
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Make a big ass batch of pico de gallo. Get a big back of corn chips. Eat it.
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Vinaigrettes, dressings, pestos, salsas etc.
You could probably freeze everything I just mentioned if need be.
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>>7338616
Cilantro lime sorbet.
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Oatmeal is so god damn good, so lets talk about it. It pairs with literally any fruit, tons of savory foods, as bread or pure mush. I've been eating this shit for years every single morning and I still look forward to it every day.
So what do you put in your morning oatmeal? or whats some other ways to use it?
perfect oatmeal: honey, cinnamon, salt, almond milk, blueberries and a full banana. fuck that shits good
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Does it go well with anything that's not fruit or yogurt. I kinda wanna try it again but got bored of it after my second can.
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I'm quite plain when it comes to oatmeal, I just add a pinch of vanilla sugar
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pickled vegetables
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can we all agree that melted cheese > unmelted cheese. what is this shit? just melt the fkn cheese
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shit thread
just gonna be destroyed by people who prefer actual cheese
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>>7338006
Considering you don't know the difference between < and >, no we can't agree.
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What even is that shit on top? American "cheddar"?
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After IPAs what will be the next big trend in beer?
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>>7337457
Vaginal Yeast
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>>7337457
IPAs came and went. I think sours are even out of fashion now.
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Sours are the trend currently, but they take some effort to make so the market isnt over saturated yet
Anonymous
Restaurant Week thread part deux 2016-02-02 20:57:52 Post No.7336443
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Restaurant Week thread part deux 2016-02-02 20:57:52 Post No.7336443
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Restaurant Week thread part deux
Anonymous
2016-02-02 20:57:52
Post No. 7336443
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I meant to post a thread last week, but c'est la vie. Instead you get two posts in one.
First is my lunch today from the extravagant Russian Tea Room. A little weird that as a native of NYC who's lived here my whole life that I've never been to a landmark like this, but shrug.
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>>7336443
I'll say this much. This is the ideal perfection of beef stroganoff. The meat was fork tender, the flavors were fucking gorgeous together and literally the best version of this dish I've ever had.
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>>7336453
My friend got a chocolate mousse
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>>7336461
I had a (blurry) cheesecake. Couldn't even sit still long enough to get a steady pic. For shame.
>>7336452
Thanks for the reply, nignog.
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What is this called where you're from?
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Goomba garbage.
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>>7336029
A sandwich.
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>>7336029
A sandwich ?
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it's time for a /donut/ thread. Does /ck/ like donuts? What's the best donut shop near you?
I've always had simple tastes, a plain chocolate iced or classic glazed is more than enough to keep me happy. Although I've fallen in love with the French Toast donut and other maple-infused concoctions.
I live in Chicago and there's a ton of good donut places but all the best ones are in the downtown loop which is pretty out of the way. although there's a place called Stan's Donuts that expanded into then neighborhood between my apartment and my college and they're great. But in my opinion nothing'll ever beat a place in Joliet, IL called Home Cut Donuts.
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>>7334648
I do love me a good donut. It's been a while since I've had some though. Donuts and coffee is the tits. I ain't really picky about the flavor unless it's got coconut on it. I live in a small town and the only donut place is this place called Stoken's donuts. They're pretty good
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Currently living in Southern California, and I would have to say (in my limited experience), that the best donut shop around is VG Bakery. Always fresh, always a line out the door. Coming from Portland it is nice to find a donuts shop that has quality goods without all the meme-y customers.
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Donuts are delicious but I can't have them too often. They're literally dessert for breakfast. But like >>7334680 said, good donuts and good coffee is an excellent way to start a morning.
Does anyone else fucking hate cake donuts though? Dry as shit and not very flavorful, I have no idea how they can compete with the soft kind. However, I will concede that cake donuts are the reigning champs of coffee dunkability.
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ITT: Foods you hate or avoid at all cost.
Feel free to offer why.
>Pineapple
Everything about the taste, smell, and texture just makes me want to vomit. It's irrational and I hate that I can't enjoy it.
>Olives
Pretty much the same, except only with taste.
>Eggs/Fish
Like eggs and would probably like fish, but unfortunately I'm allergic on the Epipen/Cross-Contamination Level.
Pic semi-related, I actually love brussel sprouts.
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i don't like water chestnuts at all, that's pretty much it.
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>another day, another picky eater thread
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>Exposure, plain and simple. Scientists tell us that aversions fade away when we eat moderate doses of the hated foods at moderate intervals, especially if the food is complex and new to us. (Don't try this with allergies, but don't cheat either: few of us have genuine food allergies.) Exposure works by overcoming our innate neophobia, the omnivore's fear of new foods that balances the biological urge to explore for them. Did you know that babies who are breast-fed will later have less trouble with novel foods than those who are given formula? The variety of flavors that make their way into breast milk from the mother's diet prepares the infant for the culinary surprises that lie ahead. Most parents give up trying novel foods on their weanlings after two or three attempts and then complain to the pediatrician; this may be the most common cause of fussy eaters and finicky adults--of omnivores manqués. Most babies will accept nearly anything after eight or ten tries.
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Hey /ck/, if I have a sauce recipe that calls for cornstarch to be added at the end to help thicken it. Will I run into any problems if I premake a large batch or sauce omitting the cornstarch and just adding it in to just what I use over the course of a week or so?
What is a good rule of thumb for the shelf life of homemade bbq sauces?
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Do it as a slurry so it doesn't clump up in hot liquid.
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You just need to make a slurry and whisk it into however much sauce you're using at the time and let it boil for a minute.
Cornstarch doesn't even hold up as a thickener over time very well.
If you're not canning or freezing it, depending on the ingredients, a week or two.
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If you add cornstarch at the literal end you'll get a cornstarch flavor. Gotta cook it down a bit, but not too far or it'll thin out again.
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Sup /ck/ what's your favorite burrito place? Mine's Freebirds (pic related).
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burritos are kind of an overload, i'd rather just get like a fajita plate at one of the gorillion tex mex places in the area and not have everything served up in a tube
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>>7341366
Theyre vibe is a little too hip for me but I remember them having good food
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>>7341385
Their ffs
Anonymous
Bill Nye The Pie Crust Guy 2016-02-04 01:35:05 Post No.7341279
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Bill Nye The Pie Crust Guy 2016-02-04 01:35:05 Post No.7341279
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Bill Nye The Pie Crust Guy
Anonymous
2016-02-04 01:35:05
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Is it possible to make a Pie Crust without like 3 hours of refrigeration?
Whats the most simplest way to do so? I dont have Shortening or Fat.
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I have to admit I just buy it as I personally don't feel like it's worth the trouble.
Tastes about the same anyway.
I'm a pleb though.
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>I dont have Shortening or Fat.
welp
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>>7341299
Yeah, honestly the pre-made pie crusts are so easy, its worth the 2 dollars to just grab it.
>>7341304
Yeah. Havent gone bakery shopping in a while. Im stoned as balls and have all the neccessities to make atleast 3 different fruit pies, but no crust material.
Kind of lazy to go shopping also.
Anonymous
Alcohol experts wanted 2016-02-04 01:06:09 Post No.7341184
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Alcohol experts wanted 2016-02-04 01:06:09 Post No.7341184
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Hey /ck/
Valentine's is soon. I just moved to Spain and I've been dating a guy for about a month now (so clearly we don't know each other too well.)
I really like him and want to get him something nice for Valentine's. Normally I'd bake since that's my thing but he hates sweets, and he's a much better cook than I am so cooking is out of the question (Spanish cuisine is brand new to me as well. ) I decided on buying him alcohol and a card because Spaniards love drinking and he's no exception.
Well, the catch is that I've never drank alcohol in my life. I know absolutely nothing about it. So I want your help. His favorite alcohol is rum so I decided on that. I asked him in specifics (casually so he wouldn't get the idea I was up to something) and he said his favorite was "brugal, or ron barceló
but there are better ones, out of my range."
So /ck/, what is a rum similar to that taste but nicer. I am willing to spend a bit of money but ~40 euro is my absolute maximum budget for a bottle of a drink. Something that says "Happy Valentine's Day" that he'd appreciate but not something ridiculous/over the top.
Any help would be appreciated, thanks /ck/.
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>i'm a grill
Every time. Every single time.
How you should have asked:
>hey /ck/, I'm buying a bottle of rum as a gift. I have a €40 budget. Any ideas?
What, do you think different types of beverages are inherently manly or girly? It's not that way for any drink, rum included.
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>>7341211
I didn't really think it through too much, it's 0200 and I was just rambling about my predicament. I feel like people give different alcohol on certain occasions and I wanted to justify my choice of rum and be specific about it.
I guess you are right though, I added way too much information, sorry anon.
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>>7341211
Literally everything this guy said.
Why the fuck do we need a life story? I don't care if you love or just like the nigger. Just ask what is good rum, specifying not just your average booze you get to drink for the weekend. Nobody here gives a rat's ass that he's Spanish or whos whats.
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Has anyone on /ck/ been to cooking school? I recently graduated university, and there's not a whole lot out there right now. I've always had an entrepreneurial spirit, and I love to cook. Would it be wise to go to a cooking school? Or are those places mostly just scams? How do I break into the restaurant business/food industry?
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Why would I go to school for something I already know how to do?
If you want to break into the food industy, you just start applying for jobs. I don't know a single cook who went to culinary school...They all became cooks by applying for cooking jobs.
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>>7341117
>I don't know a single cook who went to culinary school
and so you decided you were qualified to comment huh
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>>7341120
Yes, because I know cooks. None of them went to culinary school. That's very relevant to OP's question.
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Why are these so fucking expensive, yet, not as flavorful as either almonds or pistachios - texture wise, they are superior.
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>>7340728
Because Hawaii and that's meant for tourists.
Why is shit in Times Square so expensive? See above.
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Wow $40 dollars for a t shirt, two blocks away the same shit is $3. Duh?
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>>7340728
Mind if I sell you a 20 cent made in china USA flag for $30 in Times Square?
Anonymous
Are any of you cooks? (Dur) 2016-02-03 21:47:44 Post No.7340539
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Are any of you cooks? (Dur) 2016-02-03 21:47:44 Post No.7340539
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Are any of you cooks? (Dur)
Anonymous
2016-02-03 21:47:44
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>At major chains
>At Small Restraunts
{Share your stories!}
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>>7340539
i manage an entire grill on friday+saturday nights outside a tacoshop
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Dads chef for local restaurant. I work under him and in another kitchen. Catering gigs with dad are tight. 8+ years of service work
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>>7340609
What an idiot