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/ck/ - Food & Cooking

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20440177 No.20440177 [Reply] [Original]

when did a fast casual meal for 1 become 40$? will trump fix this

>> No.20440186

>>20440177
>Listing the most expensive items so he can samefag and call it out as cope
Just post normal items. Five Guys is overpriced trash without the help.


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20440172 No.20440172 [Reply] [Original]

'lad

3 replies omitted. Click Reply to view.
>> No.20440187
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20440187

>>20440184
'pper

>> No.20440189
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20440189

>>20440187
'tard

>> No.20440193
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20440193

>>20440189
2 'poon 'tra 'gin 'ive 'il

>> No.20440195
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20440195

>>20440193
'id

>> No.20440196
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20440196

>>20440195
'rlem 'aked


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20440155 No.20440155 [Reply] [Original]

Having some aged mimolette and tasty brie with crackers

>> No.20440162

>>20440155
>europoors and their fucking cheese again

i'm tired of this meme

>> No.20440163

>>20440155
And to drink? A cheeky $10 breakfast red perhaps?


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20440151 No.20440151 [Reply] [Original]

what kind of fucked up shit do you think they get up to behind the scenes?

>> No.20440154

>>20440151
Probably not anything worse than what Nestle does

>> No.20440191

it's the same carousel of execs that work for the MIC, banking cartel, big pharma, etc
So no doubt, horrifyingly fucked up shit.


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20440135 No.20440135 [Reply] [Original]

Luxury :)

>> No.20440140
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20440140

>>20440135
>post slop for (You)s
>only succeed in making me hungry for slop

>> No.20440149
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20440149

>>20440135
what is it

>> No.20440153

>>20440149

DISGUSTING BORING SLOP

>> No.20440164

>>20440135
propa grub that lad
I would have grated some cheese over it though

>> No.20440181
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20440181

>>20440164
cheshire cheese?


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20440086 No.20440086 [Reply] [Original]

My boyfriends gonna hate me

1 replies omitted. Click Reply to view.
>> No.20440089

>>20440086
I'm not convinced the pickles belong here, but hell I'm not sure what I'm supposed to be looking at with the brown

>> No.20440091

>>20440086
He probably doesn't like the fact you have a penis

>> No.20440093

>>20440091
he probably doesn't know yet. they're saving themselves for marriage :3c

>> No.20440098

>>20440086
Because you diarrhea'd on his plate?

>> No.20440105

>>20440098
no, it was me


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20440056 No.20440056 [Reply] [Original]

What does /ck/ usually do with his bile?

>> No.20440060

Wow gallbladders are that vibrant green?

>> No.20440067

>>20440056
i didn't know jalapenos grew inside of chickens

>> No.20440125

There's a dipping sauce called jeow bee that's made with water buffalo bile.


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20440012 No.20440012 [Reply] [Original]

Tomato apologists always pretend there's some big mystery behind the tomato
>Oh, you don't like because you never had a good one
>You should taste the one from my Nonna's yard
There isn't. It just a watery disgusting vegetable like many others. It makes a good sauce, yes but eating a raw tomato is one of the most grim things in cuisine.

13 replies omitted. Click Reply to view.
>> No.20440138

>>20440129
And technically my cock is the size of a newborn chihuahua

>> No.20440171

>>20440012
I'm sorry you don't like delicious things.

>> No.20440176

>>20440129
No it isn't. Broccoli is a brassica. Brassicas and legumes are not closely related at all other than they're both offshoots of the rose family.

>> No.20440179

Tomatoes warm from the sun directly from the garden are indeed good, but I won't eat raw store bought tomatoes.

>> No.20440190

>>20440179
Yeah, tomatoes like a lot of fruit go through a pretty big flavor and texture change when they are refrigerated. All grocery store tomatoes are not only refrigerated, but picked way underripe for transport purposes. So someone who's only ever had them from a store won't know what they're actually like.


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20439958 No.20439958 [Reply] [Original]

There I said it.

3 replies omitted. Click Reply to view.
>> No.20440152

>>20439958
Duly noted.

>> No.20440169

>>20440148
>Korean ramen
Plastic surgery, plastic society, forever trying to be Japanese while hating them for it.

>> No.20440170

>>20439958
I can't understand how anyone can stand to eat any of these instant ramens. They all taste the same, terrible noodles in a disgusting broth of just salt and chemical flavor. Never tried a single one where I got more than two bites into it.

>> No.20440175
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20440175

>>20440170
Try a premium, non-fried product. (PROTIP: none of them will be koreashit.)

>> No.20440180

>>20440175
I've tried many over the years and my work has a huge variety for free because it's a bunch of tech nerds. I've even tried adding veggies or other things in pursuit of a decent cheap meal and I just don't get how anyone can stand them. I know this gets thrown around for a lot of shit, but they genuinely don't taste like food to me.


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20439947 No.20439947 [Reply] [Original]

For me, it's le FAT bastard

>> No.20440065

>metal cap
Yikes, also
>shiraz
Enjoy your brine and pepper flavored wine, though its color is sublime.


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20439867 No.20439867 [Reply] [Original]

What do you like to add to your pot of beans?

I want some ideas for things I can add to make them a little bit more flavorful.
Normally I just add
>garlic
>salted/smoked pork
>black pepper
>jalapeno pepper
Was thinking about adding a bit of oregano idk.

11 replies omitted. Click Reply to view.
>> No.20440021
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20440021

>>20439867
This Tony's stuff is pretty good on dem beans and fries

>> No.20440024

>>20439995
>bone broth

>> No.20440102

Will some chicken bouillon be good to add or will they just end up tasting like chicken beans? It's saltless bouillon.

>> No.20440120

what do you do if your bean jug is empty but the next delivery of beans hasn't arrived?

i've been thinking alot about this latelty

>> No.20440156

>>20439867
I tried cumin but remember not liking it.


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20439865 No.20439865 [Reply] [Original]

Just cooked up one of these puppies and ate about half of it. Could I refrigerate the rest and eat it tomorrow? Can frozen food leftovers be refrigerated for later consumption?

4 replies omitted. Click Reply to view.
>> No.20439879

>>20439877
answer the question, lardass

>> No.20439930

>>20439877
Considering 125 grams of pasta is one portion, 2 pounds is enough for 4.

>> No.20439944

>>20439930
Three and a half servings is 945 calories. It's even two meals worth of food in a three meal day, and most people have one big meal and two smaller ones.

>> No.20439970
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20439970

>>20439865
I get one of these party sized lasagna ones and it lasts for at least three meals even when I share it.

>> No.20439973

>>20439970
>topped with real mozzarella cheese
Flyover innovation knows no boundary.


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20439862 No.20439862 [Reply] [Original]

are these supposed to taste like chemicals? white sesame seeds are good, but even a little bit of black sesame seeds just ruin the dish

2 replies omitted. Click Reply to view.
>> No.20439878

>>20439871
Maybe its probably because the you don't like the taste of the oils. Or it is so old the oil in the seeds went rancid.

>> No.20439900

>>20439878
i'm fine with the oils, i add toasted sesame oil to my food. i doubt it's rancid either since it has been like that ever since i bought it. i'll try giving them a soak in water next time i use it and then toast them to see if maybe the taste can be cleaned off

>> No.20439942

Literally everything is a chemical compound. So yes, they are "supposed" to taste like that.

>> No.20439965

>>20439862
Retard

>> No.20439971

>>20439862
>tastes like chemicals
All food does, my ESL friend.


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20439860 No.20439860 [Reply] [Original]

I have eggs, rice, tofu, and garlic in my pantry. What should I make?

4 replies omitted. Click Reply to view.
>> No.20440013

Aren’t you supposed to keep tofu in the fridge?

>> No.20440028

>>20440010
I don’t have any eggrolls.

>> No.20440070

>>20439860
Cook the rice with the garlic along with pepper and thyme. Fry the tofu and make the eggs over easy. Serve over rice. Salt to taste.
If you want dinner, break the eggs into the rice and stir for a minute or two over heat. Then serve the fried tofu over the egg rice.

>> No.20440083

>>20440070
I don't have any frying equipment or salt. Is there some way the heat of the rice could solve this?

>> No.20440097

>>20440083
By fry, I just meant pour a nice layer of oil in a skillet, turn the heat up, and toss the tofu in. You're trying to impart some form of flavor and substance to the tofu. Heating it from the rice would just make bland food more bland.


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20439783 No.20439783 [Reply] [Original]

>At a nice restaurant with friends
>Wait around for food for about an hour
>It's a long time but no big deal
>Get my order and realize it is wrong while everyone else eats
>Flag the waiter and say "Excuse me, my steak was supposed to be very well done. This is medium.
>The waiter starts to grab my plate
>One of my friends goes "I'm sorry for him, he's obviously never waited tables."
>The waiter immediately laughs and says "There's one every night."
>I look around and everyone is grinning maliciously at me
>Get my food back finally about 15 minutes later when everyone is starting to finish eating.

12 replies omitted. Click Reply to view.
>> No.20439966

i'm confused why your friend made that comment. is it bad etiquette to return wrong orders?

>> No.20439987

>>20439783
>The food you paid for prepared by the chef is incorrect
>therefore shut up and eat it because the guy who majored in gender studies has sore feet
Yeah no

>> No.20439997

>>20439963
>There is no description of the waiter's emotional response.
Sure but based on what the waiter said he was being a little bitch who should lose his job.

>> No.20440144

>>20439966
I would say never, but it depends on the social situation how disruptive it is. But then again, the entire restaurant is already a failure if they can't cook meat to a temp. It's basic baby shit any chef should be able to do. Why bother extending your stay by 20 minutes at a shit venue.

>> No.20440168

>>20439783
>>Flag the waiter and say "Excuse me,
You were supposed to say "Come hither, my poppet"


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20439772 No.20439772 [Reply] [Original]

I have been cooking rice for over an hour and a half and it keeps sticking and I have to add more water. It's still kinda raw. Why is it taking thrice as much time and water as most guides suggest?

I started with
>1 cup rice (long brown)
>2 cups water
>1 tbsp olive oil
>1 tsp salt
in an appropriate pot with a lid. I turned the heat down to #2 on my stove after it boiled. I've added at least a cup of water and also some milk since.

Foolishly, I added a can of beans at around the hour mark because I thought the rice was getting close and that it could use the excess moisture from the watery beans I was going to mix it with anyway.

Somehow, all the water floats on top and the rice on the bottom dries out, sticks, and burns. It was kinda doing that even before I added the beans, but now it's even more dramatic.

Hopefully someone can tell me what I'm doing wrong or at least have a laugh at my expense.

7 replies omitted. Click Reply to view.
>> No.20439928

>>20439926
It’s alright.
You ESL guys get too much of a hard time on here.
At least you make an effort.

>> No.20439929

>>20439923
I used to do this in college. I learned that a blow torch and cellophane is your friend for microwave steaks.

>> No.20439940

>>20439928
Yeah the problem is English is my third language. So it gets to be like Google translate after the third of fourth language.

>> No.20439950

>>20439940
>knows like 5 languages
>still can't cook rice
What kind of intelligence measure do you need to score big on to be like this?

>> No.20440040

>>20439893
>That makes sense, but shouldn't higher heat mean less cooking time, especially since I kept adding water?
No, water only goes up to 212F. Using heat higher than to maintain that just speeds up evaporation and increases the risk of scorching.


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20439725 No.20439725 [Reply] [Original]

gourmet stoner hamburger helper recipe:

brown 1 or 1.5 lbs (2lbs of meat is too much) in a large skillet
I use 85% lean turkey or ground pork, pork you will need to drain, any ground. meat will do
brown it on high heat, stirring often
when its almost all no longer pink, turn the heat down to medium, hit it with 2 cups real chicken stock (the jello kind)
then add about 3 cups of milk - I eyeball it, better a little less than too much
once you add the pasta if there's not enough liquid you can add a little more milk
don't add the pasta yet, let this come to a simmer

next add the seasoning packet, stirring so it doesn't clump
then the pasta
give it a good stir
cover, set a timer for 7-8 minutes, you want it a little underdone it will finish cooking as it cools and you will reheat it in the microwave anyways for DEM CRISPY EDGES

uncover, add 1 small can of drained diced or hand-crushed whole tomatoes
1 generous cup of sharp cheddar or parmesan, grated
1 tbsp freshly chopped basil
4 tbsp maple syrup
give it a stir
let it cool
reheat in the microwave
voyla

6 replies omitted. Click Reply to view.
>> No.20439808

>>20439806
why would you add sugar to pasta and ground meat

>> No.20439809

>>20439808
because there's lots of acid in it otherwise and it just sort of tastes weird
you can add less anon, nobody is making you add sweetener
it does taste better with it though

>> No.20439811

>>20439809
guess next time a make spaghetti or lasagna ill just add some sour patch kids
you know
because it needs sugar
....?

>> No.20439812

>>20439811
yeah I add a little sugar to those things too
tastes better
balance

go eat a lemon, anon

>> No.20439941

in retrospect, perhaps a bit less basil than I used (though I used more than 1 tbsp), and cook pasta for 6 minutes, not 8


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20439720 No.20439720 [Reply] [Original]

Butter or lard for scones?
Also, scon thread.

5 replies omitted. Click Reply to view.
>> No.20439841

My 3 favs are
>blueberry and white chocolate
>broccoli and cheddar and chive
>bacon and cheddar

>> No.20439848

>>20439720
I am vegetarian, and if you tried to serve me scones with lard in them I would call the cops on you.

>> No.20439853
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20439853

I like butter in my skub

>> No.20439869

>>20439848
Joke's on you. The flour is made from the ground bones of my enemies.

>> No.20439982

>>20439853
I, too, and very pro-skub


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20439673 No.20439673 [Reply] [Original]

Alright anons, I’m baked as shit right now and I needed to tell you, the bag of kettle potato chips I just ate was better than some steaks I’ve had sober. For $10 of weed and 2.50 bag of chips, I’ve enjoyed myself better than I have during some $20 meals. This was both cheaper and better, like in the past people have smoked cigars during meals, why aren’t there specific restaurants that are to get stoned and then eat, like damn, this shit is amazing. I’d imagine it’d be popular and profitable. I might not see issues because I’m fucked, so point them out to me anons

8 replies omitted. Click Reply to view.
>> No.20439734

>>20439732
what do goyim eat?

>> No.20439776

>>20439734
Do goyim eat?

>> No.20439792

>>20439776
of course, they have to

>> No.20439834
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20439834

I mean, why not just go all the way and shoot heroin? You don't even need chips, you can just fly off to Peter Pan's imaginary feast.

>> No.20439918

>>20439673
why not get high and eat the steak? thc isn't an excuse to eat processed garbage


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20439645 No.20439645 [Reply] [Original]

6 replies omitted. Click Reply to view.
>> No.20439688

>>20439682
yum. a little lemon bepper might go a long way in that, unless that would be totally out of line

>> No.20439814
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20439814

>>20439645
>>20439645
>>20439682
These are clearly not tuna melts

>> No.20439816

>>20439646
That's nasty looking and should be thrown in the nearest garbage can.

>> No.20439836
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20439836

>>20439816
oh I threw it in the nearest garbage can alright. MY BELLY

>> No.20439840

>>20439836
heh cute