Archived threads in /ck/ - Food & Cooking - 433. page

>>9209118
they load up the artificial stuff with this
https://en.wikipedia.org/wiki/Isoamyl_acetate
a real banana has some of the above and various other things

>>9209118
Banana runts are polarizing but I'm with you

>>9209118
i miss those candy machines, the way they felt when turning the crank, shoving my disgusting fingers in the hole and making sure i got every little candy crumb, and shoving the handful in my linty sandy pockets
fuck man i'm gonna go ask my mom for some quarters right now

>>9209088
I"ve heard it tastes similar to pork

>>9209088
bags of sand

>>9209238
Mine tasted like salty coins, I must have gotten a bad batch...

>>9208997
Develop dysphagia.
I eat slow enough that junk food and snacking is a burden.

Just take smaller bites and fully chew your food. Its really not that hard to adjust

>>9208997
Eat larger portions fewer times a day.

>>9208997
Eat smaller portions more times per day

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>>9208878
2nd pic

So like I said, they look great, but they taste like bread. Did I mess up somewhere in the recipe? Or is there a better recipe to use that'll end up with better results

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>>9208878
Well anon...maybe you haven't ever had a real yeast waffle or maybe you expected more sugar.

There are two main versions of belgian waffles, if you didn't know.
1) The pearl sugar and yeasty real street waffle from belgian, the Liege,
2) the kind that is more american, the kind you get in a waffle house to put butter and syrup over, and is usually presweetened in the batter too, which I think they call Brussels style.

You should master both if you have a waffle maker. A "Leige" belgian waffle batter will be like bread dough you stretch out over the waffle grate (usually kind of oblong pressed bread, since they aren't poured to cover up the whole grate), and the balls of sugar in the dough, melts at the final stage of cooking and makes contact and becomes candy! So good. Find a source for your sugar. You'll have fun.

They're the best in my opinion; I haven't tasted a better burger, way better than In n out. They always cook the bacon nice and crispy, not too dry, and their onion rings are the best. Pretty good place for a good price.

>>9208776
In my opinion it's better than the national chains. Equal to or better than In-N-Out.

>>9208776
No, fuck off you Cali faggot.

>16 beers
you can cook from your toilet?

Onion buns, or as I like to call them "bunions."

>>9208581
No reason to buy other buns. Onion buns are the best. I wish they made Hawaiian onion buns, though.
>>9208536
I recently discovered bags of microwavable sausage patties. Have been making 47 second bagel cheese sandwiches with them.

>>9208385
waxy with a flat, uninspired sweetness
tastes less like a pastry and more like someone decided it should taste how the picture looks on the box.

>>9208443
thanks for tasting it so that we don't have to

>>9208385
ohyes

>>9208288
nacho cheese

>>9208288
Bangs it has that olde tyme taste

>>9208288
Sweat gathered from your armpit and aged for 3 days with added pink Himalayan salt

>>9208230
Yes

>tips

buy frozen from chinese supermarket
have pot with elevated stand on the inside so you can put water below - add a table spoon of salt and oil to it
make a bed of lettuce
put frozen dumplings on lettuce
steam

done

>>9208238
Thanks m8

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>>9208230
OP, are you a prime member? There's a little Emeril series Eat World, or something like that. It's only 5 or 6 episodes, and he grabs a chef friend and goes somewhere new. Well, one episode Emeril grabs Mario Batali and they go to compare the top xiao long bao restaurants, one by one. It was kind of hilarious and yet really in depth as they met each owner, toured each kitchen, got the secrets to each. I enjoyed the episode right up til the end when they challenged each other to a cookoff, at which point it became stupid.
Anyway, the conversational aspects to the series, chatting with his friends deeply, seeing Emeril cry in Cuba, was pretty much his best work to date. I recommend.

My tip to you is that you need to make your own stock, and you need a ton of gelatin to render with it, so make sure you do lots of bones and meat both, reduce it, and then chill it down til it's a lovely sliceable gelatin. There's also a trick to sealing those little guys up, but don't ask me. I have made large bao, cause I love the bbq pork fillings, and I have made one with a lot of cabbage, ginger and mushrooms. Once mind you. The dough I find hard. It's a hot water dough. To me, it's just as enjoyable to make pot stickers and buy my won ton skins.

i only like it because i like sparkling water desu

I prefer sparkling water that doesn't have a vomit aftertaste desu

>>9208148
yea licorice is great.....when its in the garbage

>>9208148
Yes. I'm a whore for licorice allsorts and black licorice in general. I don't know what it is but it's so fucking good.

I drink licorice tea nearly everyday so I love it.
The candy is alright but doesn't taste anything like chewing on the root. One of the better candies though.

>>9208102
thats kinda fucking weird

>>9208102
Like that squirrel from Animaniacs?

>>9208111
People in the like 50's drank it. Grew up with my grandmother, so was introduced to it young. Watery kind is nasty as hell, but the thicker brands are tasty. I always seem to have it around for when I'm making onion rings or fish and chips.

>>9208025

That looks like a pretty disappointing burger tbqh

Bun looks slightly shit but the burger diameter to patty diameter is perfect. Also his table looks fucking nice and the salt and pepper shakers are class. I'll give it a 7/10

>>9208025
Kid Rock is gonna kick Stabenow's ass

>>9207823
How long have you been working there?

How long does it normally take you to get used to anything new?

>>9207836
oh i'm sorry i thought i mentioned it in OP, i've been working there for 7 days

i've never worked in a kitchen, i got the job because i wanted a career change and i applied for the job (head chef asked me to prepare a 3 course meal for him and i kicked ass)

so far everyone is very nice to me but i'm afraid eventually they will get fed with my slacking

i have no fucking idea how long would it take for me to get used to something new because i've never been in such intense environment

>>9207864
What were you doing before? And why the fuck would you go into this business? Do you not know about the shitty pay? The long hours? Weekdays? Holidays?

As long as you show your determination you'll be fine. I give new people slack because everybody learns at their own pace and some shit just needs repetition and practice. You'll be fine if you don't act like an asshole and people see that you're trying.

Just to be that guy that still can't get it right after a month.

>>9207807
Go to the foodwishes youtube channel and just scroll through his vids till you find something you like

https://www.youtube.com/watch?v=Qf_W7As6xbk

>>9207814
/thread