/ck/ - Food & Cooking

more like your master cant afford the bacon strips

>>13351070
because I'm betting* it says 'french wand'
sorry, my brain likes to play scrabble with the dictionary sometimes

french wand is just the equivalent term to 'frozen dessert' for shitty ice creams

>>13292766
>mayonnaise
that might unironically be the perfect ingredient for the egg burgers to solve the sticking problems as well as pair well with the chicken burger flavour

but since you have only one egg instead of 4, you could instead make some mayo pancakes

>>13082886
its ok i balance it out with 1.50 cad 2kg bags of nacho cheese
meat can be really bad depending on what it is, a small pack of back can be as cheap as 4 dollars if it's trash or 6 dollars if its regular but still a small pack
the only real way to save money is to buy bulk or completely ignore large portions of products

but with meat, compared to the american stuff the quality on average is far higher
like you can actually get edible meat at the grocery store, butcher shops are still far better though.
has to do with a combination of the farming practices and the processing practices
like, most canadian farms are smaller and more traditional, a lot less factory farming going on which drives the price up but very low quality canadian meat is about low-average quality american meat

we also do not irradiate any of our food with the exceptions of 4 things
>potatoes
>onions
>wheat
>spices
even imported food that has been radiated can not be legally sold here
a lot of people that do cross boarder shopping for groceries are hurting only themselves, but restaurant owners that do it could face some serious financial and legal ramifications


>>13082831
its a joke dummy
everyone knows I had to pay extra for that sticker
disney tax is like 65% on the dollar

>>12781004
first thread goes into detail but i've only got two full shakers of that nearly 2kg, I contaminated a lot of it with other experiments where I had contaminated them with either
>olive oil
>toxic oxides from a stoves heating element
>straight up poisonous fuels
it was likely possible to still re-refine the olive oil but it tasted so fucking bad i threw it out in anger
just search first thread for "FUCK olive oil"
re-refining was mainly needed because I had mixed a very large amount of egg shells into the batch and it was grey from all the other contaminants that were repeatedly heated and denatured
(mainly the anti-caking and anti-fungal agents added to the salt)
my end result after it all was the best salt i've ever tasted, it's so pure it's more like a garnish at this point.

repeated heating of a slurry is all you really need to remove the additives made by salt companies, as they are water soluble but have a lower max temperature and will no longer bind with the salt
then the salt itself will climb, purifying itself through it's own crystal growth, you'll want to look for shots of the wok with paper sitting in it, though if I did it again I would use something other than the paper, had some issues with the paper absorbing and then having it's own fibres become brittle.
I could technically burn those off if I was concerned about it, but the tiny paper fibres are very neutral compared to soot

>>12781066
even if the courts demand he get visitation rights he'll never have the mug she's denied him

>>12781053
it's not something I care enough about, but I know you sure do and will try to bring it up repeatedly despite being ignored previously iirc
whether it's an old wives tale i'd never questioned or if there is actual merit in understanding that the water conducts heat more readily due to salt itself conducting heat quite readily
i've read different papers since you mentioned it in the first thread and it still seems inconclusive

>>12713919
serious question, do you even use your sous vide for things that only a sous vide can do?