Archived threads in /ck/ - Food & Cooking - 3406. page

>>7092236
What's that rabbit from?

>>7092237
Some furry porn shit.

>>7092236
The brigade kitchen model is French, as are many cooking related terms, because the French were the first to codify that shit.

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>>7092133

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Honestly can't be beaten.

Calories and body fat aren't the only factors to influence health

http://circ.ahajournals.org/content/111/23/3058.long

Enjoy your heart disease.

>>7092118
>>7092123
Enjoy being somebodys' bitch all your dull lives.

>>7092085
>It's so versatile!

Mine is strictly a bottom

>>7092085
fuck this meme appliance

want to heat shit up? use a microwave

want to bake some stuff? use an oven

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>>7092168
>want to bake some stuff? use an oven

An oven wastes far too much energy if you're just cooking for one person or a couple.

As a bachelor who sucks at cooking / hates cooking, if it wasn't for microwaves and toaster ovens, I'd eat out every day.

peppers take no effort just put them in th ground retard

>what is the point in growing your own food again
Satisfaction and savings you get from being self-sufficient in all your bell pepper needs.

You fucked up OP. Peppers are common and cheap. You're supposed to either grow things not commonly available or retardedly expensive at the market. Herbs, artichokes, that kind of shit.

That photo's a little blurry, but I can make out a brie ona plate, and a tampon you're about to wrap in used bubblegum.

>>7092075
This so much, what fucking crumb coat are you talking about? Is it just invisible because of the potato quality?

IT'S LIKE TEN THOUSAND KNIVES WHEN ALL YOU NEED IS A SPOON

Deviled eggs. Foolproof. No reheating.

two all beef patties special sauce lettuce cheese you get the picture big mac

>>7092024
Red cabbage, great side if there's some kind of roast with gravy and doesn't get worse from reheating in a microwave.
Also tastes better if it was made the day before.

http://www.daringgourmet.com/2014/07/23/traditional-german-rotkohl-sweet-sour-red-cabbage/

>>7091881
Buddy its like that 90% of the kitchens you work. If after a year you feel burnt out either find a new career path, force yourself to learn in many different kitchens and cuisines hone your fundamentals and find a more cushy job. Personal chefs, chefs for yatchts, catering. All of which you can make s closer relationship with the people eating your food which I turn will remove everything in between you making food and your customer eating the food. These jobs also pay well.

drugs and alcohol buddy

Hit on the waitresses. Works for me.

>>7091817

I just had some piyaz. Wasn't in the mood for the chicken leftovers I had.

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Tried oyster blade for the first time tonight because it's exactly half the price of scotch fillet which is what I normally get. Expected to be chewing on leather but it's actually pretty good. Really good, in fact. There was a long strip of gristle through the middle of it which was a bit annoying but it has a much more flavour (and smell) than scotch fillet. Almost like kangaroo.
Pretty happy with this discovery.
10/10 will lick the plate.

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>>7091885
Money shot.

people need to make a living. also, i hear knorr products are good.

your move.

>>7091776
What the fuck is Knorr?

>>7091776
"World class" chef needs to make a living?
He already has how many restaurants?
It's not making a living, it's selling out.

Your move.

Meat pancakes

>>7091648
Hamburger and sloppy joes.

>>7091648

>hamburguers
>meat balls
>stuffed peppers
>kafta

bump because I'm a selfish fuck

I'm not from a place that celebrates Thanksgiving, but just out of curiosity, do you feel a need to impress or do you just enjoy providing enjoyable and interesting meals?

What you listed sounds like proper eating for some number of people, so what would need to be added?

>I'm in a rut and need some help with mine.
Maybe so, but what you listed sounds just fine. Even if it's not from you. You could just relax for a bit.

>>7091625
Thanksgiving, at least in my family, is an excuse to get the entire family together, have a feast, and enjoy each other's company for most of the day. My main priority when planning the food is to serve an enjoyable meal (I and several of my guests would appreciate having more vegetable variety), but I always enjoy the opportunity to show off my cooking skills too.

Pierce the bottom of the can to reduce the vacuum effect.

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microwave on high for 30 seconds and the meat will pop out of the can like toast!

You might be able to. If you can't, just run a butter knife around the meat, between the meat and the wall of the can. You can also slice it IN the can.

>>7091489
when you bought it and let the marketers know you'll buy whatever they offer

>>7091489
why do you need to have a bucket of sweetened fat?

dairy is expensive

>>7091445
>olives

0/10

4/10
>Pepperoni on the crust
>Pepperoni on the pizza
Looks ok otherwise

>>7091472
Where do you put the pepperoni then?