/ck/ - Food & Cooking

>Toasted brioche bun
>mustard, mayonaise, ketchup
>low temp grille dog
>crispy bacon
>drizzled with nacho cheese
>covered with Ruth's chili (IMPORTANT!)
>topped with diced yellow onion

The perfect hotdogs. I pity those that cant get Ruth's chili.

>>17114705
Nice rundown anon. That's how I would have described it.

In retrospect, I would like a bigger pepperoni pizza with the cubed pepperoni and a slightly thicker crust. What brand do you guys recommend?

>>16803814
They say you are what you eat, and I see you're eating fage yogurt.

>>16006242
>"cobra starship - you make me feel" starts playing in background
Are we dumping our chef pic folders in this thread?

I gotta agree with the white american cheese and heavy cream crowd. I've spent more hours than I should have trying out different Mexican cheeses, and they are all fucking stringy or grainy when you attempt to melt them. When you try to melt them in milk/cream, you end up with a shitty salty milk with flavorless chunks of unmelted cheese and it sucks.

In further research online, it turns out that there is some kind of special processed cheese that is used in most of these texmex restautants, and that's why it melts smooth.. hmmmm... processed cheese and white
>big think

Sodium Citrate seems to be the key ingredient for breaking down cheese molecule bonds or some shit for making creamy cheese dips with any cheese. Interestingly enough, the molecule for sodium citrate ends up being something like Na3C6H5O7. Google will try to tell you that some man named Nacho invented nacho cheese, but if you look at the molecule responsible for it, a different story is revealed.

>>15081715
This meal opened my eyes to mushrooms.
>big fat ribeye
>red or white wine
>brown mushrooms(I used portabello)
>heavy whipping cream
>flour
>savory spices
>--
>Salt your rib eye and let it sit out, and fire up a spicey pan.
>Sear the fuck out of the steak with a little oil to get it all nice and tasty, then salt, pepper and wrap that bitch in foil and set aside
>dice the brown mushrooms into super small cubes and sautee them in the steak juices with a little extra oil if needed.
>Once they are nice and sauteed, use a wooden spoon for scraping and pour enough of your wine into the pan to deglaze all them flavors that have been getting to know each other for a while and now they have a weird gay dynamic going on, but it's a weird love triangle kind of like that movie the rules of attraction.
>stir and let the wine evaporate some, then melt butter in or pour some oil
>sprinkle in enough flour to form a roux, and stir to prevent clumping
>stir in enough heavy whipping cream to form a nice gravy consistency while continuing on lower heat. Make sure you stir that shit constantly so you dont burn it
>salt and pepper gravy to taste and add savory spices. Sometimes I crush up some garlic and sautee it at the end of mushroom sauteeing.
>butter and toast some Vienna rolls to serve with steak and mushroom gravy. They are good to soak up leftover gravy because this shit is too good not to slap up.

Bam, you now have a gateway to liking mushrooms. I also like good Japanese hibachi dishes with mushroom as a entry point. Just dont start with mushroom on pizza, it's too soggy.

I made some pizza sauce with my multitude of tomatoes from the garden tonight. Everything seemed like it tasted right when I finished the sauce but I made a pizza out of it and the sweetness was the dominant flavor.

What the fuck can a brotha do to drop that sweetness and increase that zesty savory flavor in my sauce, bitch?

>added garlic powder
>finely diced onion
>salted and tasted till nice
>added thyme and thyme
>fresh ground pepper
>????