Archived threads in /ck/ - Food & Cooking - 820. page

>>9030330
doesn't matter how many because it doesn't.
/thread

You just have to grow up, don't worry. It'll come with time.

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>putting cream in your tea

You don't know how to cook eggs ?
Or pasta ?

>>9030275
Joy of Cooking, 70's editions contain simple as well as complex recipes by primary ingredient category. For example, "Egg" chapter will tell you how to cook it over easy or as a souffle.

Yeah, it's called Google

fuck you

>>9030267
"Sweet American mustard"? Is that a thing outside of the US?
Standard ass yellow mustard is what I usually have.
>I saw a picture of "american hamburger" sauce and "american sandwich" sauce the other day?
>Really Europoors?
>That's what you think we eat here in 'Murica?

>>9030277
These people have no idea what a toothbrush is let alone knowing how other countries eat.

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>>9030153
why isn't coffee tea? what the fuck does that even mean? are you the tard who puts bread in the fridge and thinks the english invented karate?

>>9030153
you don't roast tea leaves

>>9030163
Why?

>>9030152
Is that fish and chips with curry?

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>>9030145
>family recipes
Don't even get me started, I hate the way my family cooks. My mother is master of the mayonnaise """salad""", I've watched her slaughter so many perfectly good veggies by drowning them in mayo and sugar. No spices allowed, no flavor allowed, if it "doesn't taste right", it needs more mayo and sugar. Maybe a splash of vinegar if we're feeling fancy.

>>9029871
I like the blue ones best.

>>9029874
Let's be honest. This is the only real answer.

>watermelon gone in an hour
>cherry gone halfway through day 2
>grape lasts for the next month
>try a blue and realize the rest have gone soggy

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>>9029798
I recognise zero of them my brethren.

Drinking pic related tonight. Will move onto some heavier stuff a bit later.

I'm visiting Canada and I have a 6 pack of the cucumber sour right here with me. Not as good as Cascade Brewing sours, which are the best in the world. I don't home brew but I think I'd be nervous making these as aid probably give myself botulism or something.

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Are they a meme or should I pick some up? I live in NYC, and work for a certain famous Italian market/eatery that carries plenty of these.

>>9029733
Marinate overnight with olive oil, balsamic vinegar, Worcestershire sauce, salt, black pepper, crushed garlic, rosemary, and parsley. Bake in the oven at 350F(180C) for 35 minutes with a little of the marinade in the pan, enough to come half way up the chop. Serve with a side of sauteed asparagus spears and mashed potatoes. Pair with a nice red wine or lager if you're al/ck/.

Honestly one of the comfiest meals I know.

>>9029733
Marinate for at least 24 hours in light soy, sweet soy, oyster sauce, honey, cayenne pepper, black pepper, white pepper, and then bbq over open coals.

>>9029770
>>9029779
Double nope. Sear on a grill then bake. Marinade is up to personal taste but I agree on the 24 hours.

That would be like one minute per side on a grill

>>9029696
I got a zero calorie recipe for you. Let it mostly thaw, mold it into a dick, refreeze, and then shove it in your asshole.

Just throw it in a pan with a little diluted apple cider vinegar or malt vinegar and a lemon wedge and eat it with some fish.

Try microwaving it a couple minutes, squeezing the water out if it with paper towels and then adding it to basically anything. For most people it is the slimy texture that is the turn off.

>>9029646
These are my testing supplies

wheres totinos

Kebab pizza, done by authentic turkish misanthrope with hairy hands and no understanding of hygiene. No i do not want garlic with it. Tastes like hangover!

>>9029493
because that amount of cheese is bad for you. just eat 2 regular ones fatty.

Eat 2.

>>9029493
String cheese is one-size-fits-all, like the torn and shit stained sweatpants you wear while scootering around Wal-Mart

>>9029360
no one cares

>>9029361
Soon the potatoes will be done, then I will post final pic

>>9029360
>crowding the pan while browning chicken
it's already ruined

>>9029262
The meat isn't ground therefore not a burger? We don't call fish sandwiches "burgers" either. What clearly defines a "burger" over a sandwich? The bun? If I put sliced turkey on a bun it's not a burger.

>>9029266
>The meat isn't ground therefore not a burger
that's retarded, it's between burger buns and has burger ingredients in it. mushroom burgers are a thing.

>>9029270
>mushroom burgers are a thing
mushroom patties*

>>9029053
All-Clad is overrated since their Tri-Ply patents ran out. For similar performance for drastically less money, get either Tramotina Tri-Ply or Cuisinart MultiClad Pro series pans. There are also better performing pots and pans than All-Clad for the same premium.
https://www.centurylife.org/is-all-clad-worth-it-is-it-still-made-in-america-why-does-it-cost-so-much-what-are-some-alternatives/

>>9029053
yeah it's less about the brand and understanding the type of clad you're buying and how it's built. most people don't even realize the benefits or differences and just put All-Clad on their wedding registry cuz it's $600

a true tri-clad is a layer of stainless steel, a layer of aluminum, and another layer of stainless steel

this is ideal because the aluminum core heats up quickly, and the stainless steel layers resist damage and are less reactive to the foods you're cooking

a lot of cheaper "clad" will only have the aluminum in the base of the pot or pan. real clad should have that middle layer all the way up the sidewalls. this makes the pot/pan heat up more evenly and quickly because the heat will transfer up the sides

you can find some cheaper sets on amazon and even walmart that are real tri-clad. you can also look up reviews for like best budget clad set

Decent alternatives?

Thick aluminium non stick lined skillet from a proper restaurant supply store. Lighter and easier to work with.

>>9029014
35 wyoming
medium rare
over easy
toasted
black
hashbrowns

26 Texas
Medium
Sunny side up
Dark but not burned
With milk no sugar
Beans

Old/nunya
Rare
Fried hard
No toast
With almond & coconut creamer, no sugar
Hashbrowns