/ck/ - Food & Cooking

>>13409655
Oh, dang, I bet you thought you posted a really clever thread. But you didn't. It was pedantic and pointless. We've done this before. Go away.

Definitely start looking at expanding your cooking arsenal gradually. There's still a lot you can do with just a knife, a pan, and a cooktop. Start out with set-and-forget recipes like pasta sauce and chilli. You get plenty of practice chopping vegetables, plus you can batchmake if you have a freezer or live somewhere cold in the winter.

Try to hold off on premade/precooked foods at the grocery store, but remember that a whole generation of "home cooking" came from mixing canned and frozen ingredients and calling it "from scratch". If it's cheap, edible, and at least requires a bit of preparation, go for it.

>>13235177
That nixes onions in large quantities, plus spicy spices, too. Shame, but whatever. Soups are pretty easy to get started with. There's nothing wrong with using premade stock until you're comfortable with making it yourself, and even then it's a pain to make if you're lazy. Choose a meat, vegetables you like, and you'll have a hard time screwing up. For some bulk, you can add small pasta. When I was a kid (and also poor), we used to make simple flour dumplings in stock. Literally just flour, water, and a pinch of salt, then drop into the boiling soup to cook. Suddenly it's a mildly filling poverty meal.

A good starting reference is always the Betty Crocker cookbook. It's not only a recipe book, but it details, cover to cover, about the uses of common herbs and spices, knife skills and butchering techniques, and tips on meal-planning. It's unironically one of the best starting resources.

>>13235209
Please stop. I'm having nightmare flashbacks to my mother painting brown food-colouring onto a microwaved pot roast...

>>13165526
>https://www.4channel.org/feedback
Please take a deep breath and submit a complaint to the management. We really don't give a fuck that anime triggers you.

>>12915975
Been awhile since I've seen Ken-sama around.

Red Label's the starting point and measure for cheap mixed and mixable scotches. Moving down, you've got shit like Cutty Sark that's absolute vile when drank straight. Moving up, and you start to find bourbons are more in your price range.
Had a chance to try a twelve-year-old down in Cuba once, and it was pretty good. Also the scotch was nice, too.

>>12079493
OH NO ANON MUST DO HIS JOB AND WASH DISHES AND LET OTHER PEOPLE GET BACK TO THEIR JOB WHAT AM I TO DO AAAAAAAAAAAAAAH

>>11974422

>>11965004
>He sincerely thought chugging the Mayo would be worth it over just putting down the Mayo with "And don't forget your mayonnaise!"
>Doesn't even have the finesse to squirt it in one handed like in the original episode.