/ck/ - Food & Cooking

phat ass bich

phat ass

If you were to win a 60 second shopping spree at you grocery store what would you grab?

>>10069847
Calm the fuck down. I was actually joking about the ASL shit and didn't expect anyone to post things. Whoever whines about attractive people regardless of what board has personal issues though.

Here, have a cooking related image. Just look at those cupboards.

>>10063177
Regardless of the board. Ass is always related.

>>10023780
>Are you fuck Italian.
Yes, I am fuck Italian. Fuck Italian every night.

>>9994958
>1. Coffee should actually have coffee in it not water.
What? You eat roasted beans without water?
>2. Alfredo Fettuccine is not a thing.
We make it, so it exists. Stop breaking reality.
>3. Never ever fry bologna
Agreed.
>4.Instead of “Sunday Gravy,” order Neapolitan ragù or bolognese sauce.
Red sauces vary from establish to establishment because we don't all obsess over tradition.
>5. You are absolutely never allowed to add cheese to a seafood pasta recipe.
If you are from Italy than you haven't traveled around much...
>6.You finish cooking pasta in its sauce after you have drained it from the boiled water; you never dollop the one on top of the other.
Preference; especially if you're talking about fresh vs dried. I prefer not stirring or tossing pasta that is fresh. You're starting to make me think you're a retard.
>7.You cannot brag about other people's food.
You're fucktarded if you don't learn from others.
>8. Do not claim you food as italian.
Most Italians aren't cannibals?
>9. We're still friends if you respect this.
By "we" do you mean the country you're trying to speak for, or ignorant and controlling ass?

Baking mixes can easily be made from scratch, but if you have no experience then grab some boxes and read the back for things you need like butter, milk, eggs, etc.

Because most steaks are acceptable at any temperature, don't overcook them because there's no such thing as too rare, before people start being paranoid about getting sick or some cuts being chewy, thinly slice it before or after cooking. If you struggle than buy a better steak-knife.

Boneless fish fillets are easy to cook so long as you don't grill them or start them cold and moist in a dry cold pan (sticking). They won't be perfect, but they'll be acceptable when they want to flake. Most frozen fish are safe to eat raw because even if they had parasites, freezing causes water in cells the crystallize destroying organisms.

Everyone overcooks chicken, don't go with chicken until you think you're better than 95+% of the US population.

Greens are EXTREMELY cheap and many such as collard greens, mustard greens, kale, turnip greens, etc are good rinsed off and just barely cooked with a pinch of salt. They have a relatively flexible cooking time in a pan depending on how you want them. Onions and leeks also fall into the category of hard to fuck up.

For starches: local breads (not nation-wide pullman loaves), potatoes baked roast mashed or a combination thereof, rice is easy to make if you soak raw rice overnight and STEAM it until cooked. Lentils are easily cooked and so are chickpeas. I dislike quinoa but if you want to try it go ahead. Couscous can be more difficult I would avoid for now. Pasta is brain-dead level of easy unless you're making it yourself.

Here's a webm to keep your attention, or distract everyone.

hitest