Archived threads in /ck/ - Food & Cooking - 966. page

For me, it's a McChicken.

>>8915970
good post

>>8915970
quality post

>>8915805
You can open a can with a knife. Google it.

If you can find a way to cook rice, you'll be completely set.

Isn't wonderbread like $1 a loaf?

>>8915805
>What do i buy so i dont die

A can opener?

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>>8915782
Is Cheerios in the scripture?

>>8915782
Honey nut and frosted cheerios are also god-tier.

>>8915792
I want to try this, never seen it before.

>>8915675
Jimmies are the fucking best. In the summer, when I go to one of those gay ass frozen yogurt places, I always put a shit load of jimmies on top of mine. FUCKING DELIGHTFUL.

>>8915675
The ones on the bottom row are called sprinkles

>>8915701
this

>>8915657
I made a 3% brine fermented tabasco last year because I saw a thread here on it. Came out much better than the vinegar based I'd always done before. I'm not posting a pic because I did yesterday and when I've posted duplicate pics in the homebrew thread some autist always starts wailing about it. I ground them with the brine, but I'm going to just leave the habaneros that I'm growing this year halved. The flavor of fermented is much deeper than vinegar brined.

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I've been wanting to make some using the simple louisana copycat recipe but for the life of me I can't find anyone selling red jalapenos in kansas city. I might have to grow my own.

>>8915657
Vinegar but not too heavy. Actually I would prioritize an old bottle of wine that is becoming vinegar to store-bought...but I digress.

Thai hot chilies all day, reduce the sauce to your hotness level.

Roasted corn on the cob with chile-lime-tequila butter.
>Shuck corn
>mix together a stick of softened, unsalted butter, juice of one large lime or several key limes, salt to taste, pepper, a tablespoon of tequila, and minced serrano chile.
>Rub down each ear of corn with the butter (it's helpful to wear disposable gloves while doing this
>wrap in foil and either grill right before you leave (or you can roast them in the oven), or take along and throw on the host's grill (get permission first, of course).

You can't go wrong with

Man you lucky, I love smoked brisket.

>>8915606
Southern style green beans.

>>8915564
>I just suck on them until they stop tasting like anything then spit them out.

I thought I was the only one who did this.

>>8915564
No. That's just dumb. You don't get the catharsis that is crunching into the kernel after opening the shell

maybe stop being a fuckin nancy and eat unflavored sunflower seeds

>>8915560
One that gives me a readout and one that was on discount at a cheap shop. All it does is measure the amount of weight on it. I don't even understand why the one in your image has three buttons. One button for setting the scale to 0 with a bowl on it and an on/off button would be enough. 2 buttons. Nuff said.

>>8915560
one that goes down to 0.1 grams for when I need to add less than a gram of an ingredient to my food.

>>8915560
>I need one of these.

Why? I'm dying to know

there are specialty brewing stores. i hope that la has a few, my area has one and we have 100k people max.

>>8915553

For the boil:
>turkey fryer with big kettles can be had at home depots. You can use your stove, but it just takes forever. You want to make at least a 5 gallon batch, and will need a 7 gallon pot so as to avoid spill over during the hot break.
>restaurant supply stores might be able to sell you cheaper big kettles and utensils than your homebrew shop, but maybe not.

Wort chiller:
>copper tube, hose clamps, and hose can be had at home depot

Fermenting:
>if using plastic, your fermenters need to be food-grade plastic, and your best bet for those, and the lids, are at restaurant supply stores or your home brew shop, if you can't find them at home depot.
>glass carboys might be found on craigslist for cheap from people who stopped brewing, if not, just buy them from a brew shop

Utensils
> like big spoons and whisks for stirring in shit and oxygenating your wort can be found at home brew shops, and maybe cheaper at restaurant supply stores

bottling and transfer of wort:
>can be taken care of by some simple plastic tubing you buy at any home depot, but brew shops sell some bottling tubes that are fairly reasonable
>bottle capper and caps - home brew shop

Kegging: home brew shop is your best bet. That or craigslist.

You'll want a hydrometer to determine original and final gravity readings too, and you'll need to get that at the home brew shop.

>>8915729
Wow thanks, that's super helpful.

Regarding ingredients, is there a certain brand that sticks out? Obviously different mixtures yield different results but can I get them anywhere or just at brew shops?

dem herbs gonna burn on the grill bro

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>>8915441
Nah

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Let's grill! Don't you want to grill??

Boulangere, Dauphinoise, Gratin and Lemon & Herb.

With an egg and some flour you can make gnocchi. Filling, too, just toss em in a light brown butter sauce and you're good to go.

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curried potatoes are pretty good.

>>8915305
>a month
kek

10 years.
Still learning.

I'll bet there's lots of things Ramsay doesn't know too.

at least where I live (/ck/anada) a lot of places want a certificate saying you've completed culinary schooling

Culinary school, as long as you're not going to some prissy faggot elitist institution, tend not to be very expensive and subsidized by the local community. You can even get scholarships for it. Take it.

Being a head chef isn't just about knowing how to make good food. It's about being competent enough to lead a team to productively and consistently deliver good food at a certain level of quality. You might say that's easy or something you can learn on the job, but most cooks you'll be leading are druggies and criminals.

like 12 interesting distinctive cocktails or just 12 total?

>>8915238
ban mojitos

>>8915259
12 total, but I'd recommend and do interesting stuff for people should they seek anything else

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>>8915132

>cilantro
>especially chino Mexicano cilantro.

>>8915132
Fish sauce.

Fermented, ie: rotten, fish guts juice.
I like your gook food, but this is too much.

keep that shit off my bahn mi, nguyen

>>8915088
>add hot sauce
>apply to cracker
wah lah

>>8915088
I tried this recently and liked it:
Fry veg you want
Toss in a can of albacore tuna
Toss in beaten eggs and mix until cooked eggs cover everything

I put cumin, cayenne, curry powder, and salt in the pan and I beat Thai chili sauce, red chili paste, and soy sauce into the eggs.
Tates good to me but someone else tried it and didn't like it. So maybe it's awful and I can't tell.

>>8915100
I would try that with some trout or herring. Anchovies are a bit powerful for that.

Thanks though!