/ck/ - Food & Cooking

>>11929910

Be a ruthless as you like -- that's practically my native tongue anyway -- but read the fucking thread. The carrots were fresh. My thickening agent was a brown roux. You would know both of these things, if only you'd read the fucking thread.

That said, your advice regarding the chops seems worth a shot. I'll give that a try next time.

>>11500814

>peasant cuisine

Dude, where do you think charcuterie originated? Or, like 75% of all cuisine everywhere, for that matter?

>>11411480

>unfounded

Please don't.

Don't trust them, you idiot. Don't trust any of them, ever.

>>11118375

>wa la

It's "voila", you public school mong.