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I love how I feel on paleo I have coeliacs and a dairy intolerance but man is it hard to get enough calories in.
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Just go ahead and pour yourself a nice bowl of nuts, OP.
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>paleo
>everything on the left side and top bar has been cultivated by farmer societies for millenia
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>>7300089
This.
I mean it seems like there is some serious justification to the diet (though it's not for me, I like pasta way too much), but the whole "cause that's what our ancestors ate" argument always comes across as BS for this reason.
If you go back far enough, sure, but carbs have been a big part of the human diet for a long damn time.
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What's ur fav cut, /ck/?
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>>7299251
Justice
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>>7299251
Flank steak
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brisket
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What is the absolute best stove that can be installed in a home?
>inb4 Aga meme stove
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>>7299177
Wolf or Viking are really high end. Frigidaire/Kitchenaid is making models to try and compete with them, but they're just not on the same quality level as wolf or viking.
48" and 60" stoves are retardedly expensive. Like $8000+ expensive.
>tfw literally eating like a king
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King of the weebs
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Bottom left looks like someone threw some paper towels in a bowl and shit all over them.
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king of what?
the plastic tray makes it look like youre eating food from fema relief or red cross benefit
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Alright I have no idea what I'm doing. I'm completely new to cooking. I'm almost 30 and I know it's time to finally learn this shit and make it quick and easy for myself instead of eating fast food all the time. So I watched some Gordon Ramsay videos on youtube and here I am.
What can I make with this?
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Oh yeah and I have soy sauce too, not pictured.
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That's a lot of stuff to buy for someone who doesn't know what they're doing or what to make with it.
Heres your first tip: meal planning.
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>fish sauce
based
Anonymous
Restaurant Week thread 2016-01-22 01:35:35 Post No.7294527
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Restaurant Week thread 2016-01-22 01:35:35 Post No.7294527
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So it's restaurant week (3 weeks, but whatever) in NYC now. $25 lunches and $38 dinners at some of the better (but not best) places to eat at in the city. I've been to Nobu, Le Cirque, Morimoto's, Delmonico's, 21 Club, Bluewater Grill, Tribeca Grill, Scarpetta and probably one or two others I'm forgetting in the past. Today was Fig & Olive.
Mushroom truffle croquette
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>>7294527
Paella as an entree
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>>7294535
And chocolate pot de creme for dessert. I didn't take a pic, but found a good one on GIS
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i'll post some older pix as well before i go to sleep
>baked alaska from Delmonico's
Anonymous
Chicken at asian restaurants 2016-01-23 20:22:01 Post No.7300641
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Chicken at asian restaurants 2016-01-23 20:22:01 Post No.7300641
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Chicken at asian restaurants
Anonymous
2016-01-23 20:22:01
Post No. 7300641
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Hey anons, does anyone have any idea how to cook chicken the way they do it in asian restaurants? Take for example the chicken you get with nasi goreng. Its colour is white (beige-ish), but no traces that it was grilled in a pan. Then again, it's incredibly juicy. So that leaves steaming or deep frying it. How?
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Look up velveting.
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>>7300651
/thread
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>>7300651
Thank you so much!
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How do you cook with wine?
I watch a lot of cooking shows and all of them deglaze their pans with wine before making a sauce or just add wine to pasta sauces or might mix it with broth and cook meat in it... I don't get it.
I cook a chicken breast, deglaze with red wine, and my whole kitchen begins to smell like shit. I evaporate the alcohol, then it's just a caramelized mess. I use dry wines, too, it shouldn't be too sweet for this to happen.
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>>7300278
Your pan is too hot when you're adding the wine and/or you're not using enough - you're not supposed to boil all of the liquid away.
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I'll start deglazing with stock to cool the pan off then add wine. Otherwise you can really ruin the flavor or reduce too quickly.
The keys are understanding how little it takes to achieve the profile you want and that wine takes time be "cooked out" and for flavonoids in things like tomatoes to bee pulled out since some of them are strictly alcohol soluble.
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>Check out these "Inside the Park Nachos," which will be a new item offered this season at Milwaukee Brewers games at Miller Park.
They feature beef on a stick, loaded with refried beans, rolled in Doritos, and then deep fried and drizzled with sour cream and cheese.
Sounds pretty good. How could anything rolled in Doritos and deep fried not be good?
http://beermugsports.com/beermug/2015/3/25/brewers-introduce-nachos-on-a-stick.html
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Do the Brewers just pay for an online viral marketer to shitpost on 4chan all day?
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>>7300154
yeah, that is totally a conclusion that makes sense in this scenario
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That sounds gross and unhealthy, to be honest. Also sounds like it has 1000+ calories and people will still eat several since they're small.
That post is also from last year.
Shopping in London today.
Dropped into Ainsley's meme cafe for lunch.
Not bad to be honest.
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I entered the competition to have dinner with him.
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>>7300438
If you win you'll be scarred for life.
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>>7300438
watch ur bike
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Austin-fag here.
Waiting at La BBQ.
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how do i unsubscribe from your blog, it's very boring?
I want to eat a lion fish so bad.
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>>7299971
There is a food supplier in Las Vegas that sells them. Apparently they are just kind of mediocre
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>>7299971
Looks boney and bland.
Rule of thumb for fish, the brighter the colors the shittier they taste.
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There are a lot of suppliers because in the US they have no natural predator so their populations are booming. They are rather bland and boring so they're not popular with restaurants.
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>get some beef on quick sale
>freeze it as soon as i get home
>thaw it after a week to eat it
>the underside of the beef has some parts that are gray in color instead of red
Should i be worried?
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>>7299892
No, it's just oxidized.
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>>7299892
It makes mustard gas
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No it's fine.
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Venison burger suggestions?
Have alot of venison at the moment. I'm pretty good at cooking with it but looking for some help with burgers.
How do you make your venison burgers /ck/?
Not interested in any recipe which includes adding pork. I have some beef fat that I can add.
What ratio of meat to fat should i use?
What seasoning do you guys use?
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15-20% fat, salt, pepper, garlic.
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>>7299884
Thanks, think I'll go for 20%. Not sure about the garlic.
How much do you use?
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>>7299877
>What ratio of meat to fat should i use?
Grilling over a flame? Go ahead and use 70/30, like a nice chuck burger. the smoke from drippings add flavor.
If you're griddling, I wouldn't want to deal with that fat that is rendered, so I'd get it back to 85/15.
Season how you like of course. I'd add marjoram or summer savory to the loads of garlic.
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Rate my meal
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2 wa la's! up
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amazing sauce assortment 10/10
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>>7299856
Thank