Archived threads in /ck/ - Food & Cooking - 3325. page

Do you get a lot of espressos at stumptown?

I live in new york and I find their espressos particularly sour

It's not really normal, it's just that, I think, they're taking the underroasted coffee thing to an extreme

It's an extreme overreaction to starbucks, kind of like how overhopped beer was an overreaction to bud light, and green bretty smelly natural wine was an overreaction to parkerized mega purple garbage

Just stop going to stumptown, problem solved

shouldn't espresso just be bitter how did you never notice it was weird that it tasted sour?

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>>7154655
>, it's just that, I think, they're taking the underroasted coffee thing to an extreme

Was about to reply to my own thread, I think I've found my answer

soo ronrrey

>>7154425

Bacon wrapped onion rings?

Don you really need confirmation of your terrible eating habits and morbid obesity?

Okay, I'll indulge you.

You're fat and eat bad things.

>>7154425
Sure. To talk about jack and cooking of course

>>7154406
Smirnoff vanilla sounds delicious, though I'm sure it isn't.

>>7154406
Any mixers at all?

If thats all you have, I'd probably just drink the vodka on its own, as cold as you can make it.

>>7154545
It has a nice vanilla smell but it's still vodka after all.

>>7154569
I'm not going to prepare it right now. That's why I'm asking for ideas and if I need something I'll go get it.

>>7154314
I don't know.

>>7154995
Could you repeat the question?

>>7155000
You're not the boss of my trips now!

I've had that one its pretty good I mix it with my enchiladas beans and rice

I've never had the black label reserve but I can confirm that the other three are fucking GOAT hot sauces. And they're all different enough that they compliment different foods.

>>7154322
how spicy is the xxxtra hot stuff?

>>7154290
When I throw my crock pot out the third story window

I cook bacon and eat it with untoasted bread and ketchup

when I start eating my food out of the can it came in

the food is noticeably cold there. in a marketing pic. how do they fuck that up?

>breadsticks covered in tomato sauce and a little cheese
>with a side of tomato sauce and breadsticks

I've only been to Olive Garden once or twice in my life, and last time I got a gift card I sold it for something like two thirds of it's value.

Unless you work in an commercial park that's otherwise a food wasteland, and your company pays for your lunch, I have no idea why anyone would throw their money away on that garbage.

Yet a couple months ago there were people on here trying to say that they were changing their menu to be more authentic Tuscan.

You didn't fool me you fucking lying shills.

Cut into the thickest part of the steak and take a look. If it is still pink, it is not done yet.

buy a thermometer

>>7154134
>Cut into the thickest part of the steak and take a look. If it is still pink, it is not done yet.
Truly this is how it's done.

One thing you can do OP, if it's a constant problem, is get that steak out of the fridge a good long while before tossing it on the grill. A cold central part of the meat, especially near a bone stays cold a good long while in the pan, making you get antsy about color, while it's still lukewarm and not cooking deep inside. No real rule about it, but I think of it as "marinating" time, where I rub it all over with salt and pepper, and maybe hit it with some olive oil, squeeze of lime/balsamic or some garlic chimmichurri. I might do more of a dry rub, even. 20 mins? Might be enough, think about how thick it is, and take a guess.

Don't be afraid to put a lid on it for a moment, or cook on really high heat. I like a gas grill, but if doing it inside, I might heat up a cast iron in the oven, and start very hot sear on each side, or I might broil it. I might cook it lower and add some wine to the pan to cook off...sometimes what you do helps the heat get down inside it. I love a crust though, so I don't care about how done it gets on the outside. I especially like well-cooked fat along the edges. I might stand the steak up with tongs in order to get that right.

>>7154112
Nah

>>7154112
>not feel like shit

That's the thing though, they do feel like shit. They complain about it constantly. Tired, head hurts, etc. I legitimately judge people when I see them drinking soda.

>>7154112
What do you do for a living? Seems unusual to me.

Coffee that isn't a Starbucks _________- latte or a _________-a-ccino, is pretty much an older or european person's thing in the USA. Milk or sugar or tons of flavor is how people get the caffeine down. Having soda as the morning beverage can be two-fold explanation. A cold pepsi can settle a poor stomach, where a perked coffee can be pretty acidic. Reflux is a big problem among drinkers, obese people, and spicy eaters. And, coffee is a big problem for it. The other soda vs coffee drinks I've seen, simply don't like coffee at all, or don't like it in certain seasons (summer). They'll drink it to warm up for a cold meeting or afternoon perk-me-up, or if it has enough cream and sugar. For me, I have great whole bean coffee at home, or from a finer espresso machine in say an italian restaurant, but if it's going to be crap coffee? I'd rather drink tea or a soda (or water desu). I don't like bad coffee.

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I took the pic after one was fried and eaten

do americans really eat this?

When are you going to eat the other two? Did you have some kind of dipping sauce to go with them?

Culvers. Sub cheese curds for fries and get dat flavor of the day

>>7153991
Culver's. Get dem cheese curds.

>>7153991
seems like it would be faster to cook something yourself to be honest deesu sempay

>>7153934

>boulangerie

That means interpreted pastries, French "style" baked goods.

No. Nothing here in Brittany is "faux" it's all "authentic", although with the influx of migrants things have been changing over the past few years.

Toronto has tons and almost all have financial problems because they dont make a lot of money and the shit head hipster types expect a small business to rake in enough to support their hipster lifestyles. Throw your money away. The only businesses like this that can cope in a big city are franchises.

>>7153934
People get paid for this kind of shit, but in NYC in a decent neighborhood, 5 million at minimum, probably more.

>>7153829

>muxh

Apparently so...well done.

dumb frog poster

>>7153848
The wosrst part is that im kind of in public right now, I do Not want to puke

literally who

>>7153415
Never heard of him.

hes from cleveland i think so i mean cool i guess woo browns

>>7153405
>pour it on top of the sauce
>grate everything with parmesan

Are you foreign or just retarded?

>>7153413
what's wrong with that kiddo

>>7153416
You don't "pour" slices of banana - it's a solid

You don't "grate everything with parmesan", you grate parmesan over everything