Archived threads in /ck/ - Food & Cooking - 3414. page

thanks

Regular combo at Hungry Jacks took 13 min last Saturday morning. They didn't even have retards.

Just understaffed....dat Aussie economy.

The only way a 10 minute wait at Burger King is acceptable is if I ordered a Big Mac.

>>7085321
>Quinoa

put the beans into the chili and wa la

>>7085321
https://www.youtube.com/watch?v=t7LWeXYBGXw

Fuck off and fall on a pinecone faggot

DAE 2017 TOPOKKI BURGER WITH KIMCHI MASTER RACE

>>7085350
떡볶이랑 김치 버거??? 맛있는 것 같아!! 헐 대박!!!!

>>7085258
Good for you anon!
I have been making baked chicken breasts for the last 3 years (looks good on resume) and bring it to the soup kitchen to feed about 100. But, those homeless fuckers eat A LOT. There will be literally none left for u to eat.

>doing anything to help homeless people
I stopped giving a shit about vagrants after about the fifth or sixth time one of them verbally abused me for not giving him some change.

>>7085258
go work as a woofer.

>>7085248
That's not a real kebab

Kebabs are (unfortunately?) not a thing here in America. We have the best hamburgers so it's not so bad.

Kebab is a thing in Europe, at least in the Netherlands and Germany it is.

>>7085227
I went to a yoghurt factory where they were making like 7 different brands of yoghurt for different comapnies and said its all pretty much exactly the same, just slightly different flavouring balances and pot shapes

>>7085227
Lidl and Aldi store brands are pretty good

>>7085295
Seconded. Aldi is amazing, not to mention cheap. You can get a gallon of milk there for 1.69, rather than 2.50+ at Walmart or Kroger.

guess!!!!!!

File: eTLZOLf.png (419KB, 610x407px) Image search: [Google]

419KB, 610x407px

>>7085152

>>7085152
Brutus: Enjoy your Caesar salad

File: tyranrex.jpg (72KB, 620x414px) Image search: [Google]

72KB, 620x414px

>>7085152

>>7085114
Presentation is meh, probably tastes nice.

File: PB161478.jpg (258KB, 1296x864px) Image search: [Google]

258KB, 1296x864px

>potato crusted fish
>seered off in CLARIFIED BUTTER
>never mind how retarded this is, fuck your oil you cant use that here
>why isn't it working
>gee why did my carrots burn after neglecting them to prevent fire everywhere
Never fucking attempt to do this ever.

>>7085134
Turn a light on mate

Castrate yourself.

>>7085009
Knorr Stock Pot contains the chemicals to do exactly that. You should try it.

you can't stop your child from growing up

let them live

>>7084888
Basic cooking isn't taught in schools these days. Speaking to my mother, grandmother, the talked about school learning basics, how to make pastry, cakes, bread, stews, how to pluck, gut and carve a chicken, learning about REAL cooking and actually DOING it in school.

I remember my "Home Economics" lessons at school were 95% classroom learning and occasionally we'd make a pizza with premade base and sauce. Basic cooking skills should be in everyones education IMOFAM

>>7084900
This combined with the fact that the current generation was raised by a generation of women who had careers so didn't cook for their families and didn't pass on any cooking knowledge to their children.

It's a complete lack of knowledge from any sources.

>>7084888
Maybe they don't enjoy cooking. It's a hobby, and it's not for everyone.

>>7084818
>So I'm trying to eat healthier
>I've managed to use popcorn to satisfy most of my 'chip related' cravings

wew

>>7084818
Are you for real?

>healthy junk food

>>7084823
>>7084831

I'm not shoveling it down my throat in 10 lb sacks, oh funposting fellows, I have some homemade popcorn when I get the urge to eat something crunchy; otherwise I eat reasonably healthy. so chill out "desu senpai"

food nazi threads are that way >>>/fit/

File: ravioli.jpg (252KB, 1600x1200px) Image search: [Google]

252KB, 1600x1200px

Yield: 1 1/4 lbs dough
Prep Time: 1 hour 15 minutes
Total Time: 1 hour 15 minutes
Ingredients:
· 3 1/2 cups all-purpose unbleached flour, sifted (plus extra flour for preparing)
· 1/2 teaspoon salt
· 4 large eggs, beaten
· 2 Tablespoons water
Directions:
1. Place eggs, water, flour and salt in mixer bowl. Attached bowl and flat beater. Turn to speed 2 and mix for 30 to 60 seconds. Add more water if the dough is too dry, in 1/2 Tablespoon increments.
2. Change out the flat beater for the dough hook. Turn to speed 2 and knead for 2 minutes. Remove the dough and knead by hand for 2 minutes. Let it rest for 20 to 30 minutes.
3. Cut dough into four pieces before processing with pasta sheet attachment. Take one piece and flatten into a
4. rectangular shape. Adding flour to both sides. Be sure to cover the other pieces. Attach the pasta sheet roller to your stand mixer and set it to #1. Turn on the stand mixer to speed 2 and run the pasta dough through the pasta sheet roller. While on #1, fold the dough in half and run it through again. I do this several times.
5. Adding a little bit of flour on each side of the dough again, change setting to #2 and pass the pasta dough through the sheet roller. I do this twice and then twice each on #3 and then #4. If you want thicker dough, don't do the #4 setting.
6. Once again, add flour to each side of your long pasta sheet. Change the attachment to your spaghetti or fettuccine cutter and turn on to speed 2. Run the pasta sheet through and with your left hand, hold on to the pasta as it comes through the cutter. It's usually really long so I cut it and then wind it around my hand to create a nest. Allow pasta to dry for a few minutes before boiling.
7. When boiling your pasta, it only needs 3 to 7 minutes to boil.
8. With this pasta recipe, I prefer the fettuccine cutter.
Notes:
If drying your pasta, hang on clean plastic clothes hangers or a pasta drying rack for at least an hour.

File: pasta.jpg (200KB, 1600x1200px) Image search: [Google]

200KB, 1600x1200px

It works when you learn how to work the pasta roller. You have to be very gentle.

I usually just dump the ravioli into boiling water with some salt and olive oil. I turn the heat down some and cook for as long as it says on the package. Then I strain it in a pasta strainer. I serve it with some sauce from the jar and grated cheese. Some basil and garlic in the sauce is nice too.

>>7084733
Both are jokes in their own way and completely incompatible personalities. Bourdain hasn't done anything worthwhile since the first book he wrote, and Guy rides on a show where you have to ignore him and watch other cooks' creations, where neither are even relevant anymore.

Looks like feuding is the only thing they can do to pop from their fading mediocrity.

>>7084733

Bourdain is going to be the biggest "hack" meme of 2016, all of us cooks/chefs that grew up reading kitchen confidential when we just started cooking realize the guys a fucking story teller and a liar, enjoy the book deal whordain, some people actually work in kitchens.

>>7084770
Are all your points just purely buzzwords and conjecture?

>fettuccine
You fucked up half the dish but i'd go balls deep in it drunk. Looks okay.

>>7084729
>the noodles are shaped differently!!

>>7084725
Why don't they call it chicken mozarella? That would be more accurate.