/ck/ - Food & Cooking

>>20000000
toasting in legendary bread

>>16184087
This is schizo and cringe. Chipotle came out with a "modern" and "hip" design and stole a lot of what had been traditional fast food space. The past ten or so years have been all the major chains playing catch-up and trying to grasp at that modernity/hipness. Has nothing to do with corporates playing 4D chess, but just the marketing department struggling to stay relevant.

>>8524544
I don't care about your shitty opinion fagtron.

I don't think anybody else does, either.

Go be autistic about beans somewhere else.

pic related it's you

QTDDTOT

I screwed up by putting some frozen perogies in a pot of water before it was boiling. What do I do now? Is there a general rule for this kind of thing?

inb4: yes, put them in after the water is boiling

>>7557373
>my girlfriend's mother
>girlfriend

>boiling a sandwich
>boiling
>a sandwich

>sandwHich

>my "girlfriend's" mother somehow broke into my 3rd floor flat, snuck past my room through the notoriously creaky door into the kitchen to "boil a sandwich"
>like this

>>6629768
>indian pizzas
Sounds retarded, but I'd definitely try a curry pizza

>>6241624
I'd eat it, but I'm not sure I agree with your dough process.

I've been making pizzas for about 6 years, in which time I've made at least 400 of them. I never put my dough in the fridge.

There were multiple instances of things I would not do as far as what you do for the dough. You mentioned kneading the dough when you said "take it, knead it, roll it in to a ball" but you didn't knead it at all. Then you put it into that sealed container and snapped the lid shut - no no. In order to expand/rise, the dough needs space for air to escape the from the container or bowl it's in. You sealed it shut AND put it in the fridge before even 1 initial rise. Thus, your dough never actually had the chance to rise at all. Am I splitting hairs... I don't know, I just know I would never do it this way, but I'm not at all trying to be condescending because since I've never done it that way, I don't know how different the result is first-hand. So for that I thought "fuck it" and kept watching. Then you did this weird thing where you trim the dough, WUT? That's pretty weird, man. You know how big your pan is so how about rolling it out to a size that is just below the diameter of your pan, placing it in there and then pushing it to fit up to the wall. Like, what did you even do with that excess you cut off, throw it away? Pointless. Also I find it better to do 550f for 12-15 min. rather than 400f for 20, ESPECIALLY since 1/2 of your toppings are already cooked and the cheese is finely shredded. Higher heat gives more of a toasting to the bread and cheese, which is good in this case and most others. It CAN work both ways though.

Other than all that, your pizza is absurd but I'm ok with that. I'd eat it and probably like it because I'm not really picky about the end product, UNLESS the prep changes it drastically. That's something I can't know without taking a bite of what you made though.

I bring two big bags with at least 1/3 of the contents of my fridge to and from my work almost every weekday. Lettuce, tomatoes, lunch meat, bread, beans, tortillas, salsa, hot sauces, avocados, jalapenos, leftovers of anything from pasta or pizza to grilled meats, mashed/fried/baked potato things, soup, fucking everything. I also keep canned goods stocked in the break room. Cooked, frozen meats and vegetables in the freezer. More hot sauces or crappy jarred salsas and condiments in the fridge, just in case. Chips, tostadas, bread, etc. in my bin at my desk. Nuts, chocolates, and other snacks as well. And even then, sometimes I still step out and grab a burger if that's what I really feel like having the most that day.

A few people joke about my haul of food bags, but come break or lunch time, I'm better off than anyone else. And I share the frozen, canned and condiment stuff too so everyone wins. Occasionally someone will have not brought anything and can't leave or whatever, so I'll offer something of my better choices.

(not fat, actually a bit underweight but oh well).