/ck/ - Food & Cooking

>>9675527
The obvious answer is tri-color penne. Farfalle is solid though, i just cooked some yesterday.

>>9463773
The real thing people have problems with is forming the patties. Grab 70/30 and don't, don't, don't over pack the patty. If you jam on it it'll swell up and become a meatball...so keep it loose but formed.

Don't flip too early and let most of the cooking happen on the drop side. After the flip you should be no more that 2 minutes out from pulling unless you have some "well done" faggot attending your shindig. Make a whole spread of condiments and toppings to peeps can add what they want and it's game over man.

>>9305848
Really vegans and vegetarians mostly just speak out against animal cruelty and the conditions we raise and slaughter animals in. Those are the legit ones.

The asshole ones get in your face and call you a bad person for ordering chicken wings. Those people can fuck fuck, but I think the former argument is actually legit and like OP said...alternative, humane (if that's applicable) and altruistic options are available.

>>9276530
You have to appreciate the process, not the result. You also need to be happy about serving other people food and making them happy.

It's not about cooking and eating, it's about cooking and serving.

>>9214935
The payoff for me is giving it to people that enjoy the food. The process it straight heads down technique.

Cooking something correctly is satisfying but serving it to someone who loves it, to me, is pure bliss. Cook nice things and give them to people you love.

>>9153527
Because places like Whole Foods overcharged for everything, which will hopefully be solved by the Amazon accusation. Moreover people are too lazy to go to local farmers markets and default to shitty fast food ot garbage frozen food.

pic unrelated

>>9106560
Personally I gotta go cantaloupe.

Haters can hate.

>>9017029
Mastering the Art of French Cooking by Julia Child

https://thepiratebay.org/torrent/16926012/Mastering_the_Art_of_French_Cooking_-_Vol.1-2_(2001-2011)_Gooner

>>8882106
I hosted easter for my famalam. Ham, green bean casserole, parsnip mashed potoatoes, gravy, broccoli...basic shit.

It went well.

>>8855618
I've been drinking beer more or less every day for the last 15 years and I exhibit none of these so called symptoms.

Am I the Golden Child?

>>8452640
looks solid, but I'll have to cut it in half since I only got 1.5 pounds.

Serious question though, do you think I could substitute apple cider for apple juice? It's all I have. I do however have a fresh pineapple unused and ready to roll.

>>8421597
Ah Saffron. You don't need a lot of it because a little goes a long way, it's just one of those spices that you only need a pinch of because it has such and amazing and intense flavor.

I worked at a Mediterranean joint for a bit and made saffron ice cream...came out bright yellow, delicious and plated well with the baklava.

For a busy establishment you'd probably need about 2-3 ounces per week which, if Iranian, should be around $150 dollars. Mexican saffron doesn't have the flavor or intensity of Iranian and would likely be about half that or less.

The greatest trick the devil ever pulled was convincing the world that chili needed to be spicy.