/ck/ - Food & Cooking

>>19111823
>like used dishwater
That's how my dad always used to describe macro-lagers like Bud or Coors; as "dirty dishwater". It's one of the few things he used to say when I was growing up that stuck with me. A good IPA is more like smelling a bouquet of flowers through audiophile tier headphones.

Start by not overcooking the patty. Anything past medium is disgusting, and there's nothing you can add at that point that's going to make up for that.

>work in professional kitchen
>make high end, sophisticated shit and put it out for 300 seats every night
>go through half a dozen pots/pans/utensils for a single element of a single dish - just for the prep
>prep 15 different things before even opening
>drop everything in the dish-pit, maybe give it a quick rinse, and never think about it again until the dishwasher shows up
>make a burger at the end of the night
>pick up taco bell on the way home
>have food for the day
>haven't washed a dish in years
Feels good.

>>16579827
Shokugeki no Soma is basically a sports anime, on par with Hajime no Ippo, Initial D, and The Prince of Tennis (it's closest to the latter). It's written by someone who is passionate about the "sport", and keeps it grounded in actual knowledge and history of the "sport", but gives teenagers godlike abilities - because anime. The common theme in all of these anime is that the protagonist is kind of the underdog, and is going up against people who have more money and have been groomed since childhood to be champions, but raw talent and determination always perseveres. When it comes to cooking that basically translates to: it's not about the recipes. It's about the execution. I actually like the show, because it does capture something about real cooking. 90% of the time the dish that blows people away is something really simple, but executed in a really great way. It's hard to explain if you haven't cooked professionally. It's like if you watched a youtube video of Papin making a French omelet, tried it for yourself, and didn't understand what made it special. It's not the recipe; it's the person making it.

>>15761614
Ice cream doesn't need to be some Dairy Queen sugar and fat monstrosity, especially since you're making it yourself you can carefully measure the fats and sugars you put in.