/ck/ - Food & Cooking

>>19825105
Generally I just halve them, take off the exterior leaf, and toss them with olive oil and whatever salt and seasonings (balsamic is good) that I feel at the time. Then you just put them on a baking sheet cut-side down at 325 until they look nice and brown. Maybe 20 minutes? If you're iffy, just cut the heat and keep the door closed.

You really can't screw it up.

>>18570453
I don't blame the kid, these american can openers are such bizarrely complicated looking contraptions
picrel is what a normal can opener looks like. nobody could be confused over how to use it. keep it simple, stupid

>>17667252
Just keep one of these in your wallet.

>>17303670
You can't convince me these open cans

>>15437724
mine would be similar to yours:
12-20 qt. stockpot
my Henkles 10'' chef's knife
A high quality dual grit sharpening stone
Anything else I could make, or just not need.
(does the p-38 I ALWAYS carry on me have to be counted?)

Any one got a can opener to recommend? Mine broke and I had to use this little bastard to finish.

>>15154121
FORGOT IMAGE
-BILL

>not opening your cans with a p-39

The "church key" type is always a good idea but if you are looking for a great manual one (like the picture), forget Coleman brand. They are made of shitty soft metal. I got a pack of 5 x p38 for less than a dollar ten years ago, and all of them still do the job, from American Science & Surplus.

What is the best can opener /ck/?
I've been living on beans, eggs and rice for the last 10 days due to massive poorfaggotry, and my current can opener is making dents in my finger bones.