/ck/ - Food & Cooking

>>11460223
kek.

>>10859548

>>10304385
>china, mexico, saudi arabia, ukraine, the eu, and qatar are all fine to interfere in our elections :)
>BUT RUSSIA HOSTING A MICHAEL MOORE RALLY AND BUYING FACEBOOK ADS IS WHERE I DRAW THE LINE
>btw those two times russia helped obama get elected don't count
Libcucks, everyone.

>>6922858
discovered this one like 2 days ago while cooking for a friend on the cheap
>thin cut pork chops (like a cm thick)
>flour
>egg
>panko
>fryer

shit simple right? you prolly already know what I'm going for. my roommate doesn't like pork.

put some slices in the pork, beat it a little, flour it, egg it, panko cover it.
put it in the fryer
>let it fry until a beautiful color and the inside is JUSt on the brink of losing its pinkness.
I cant emphasize hwo important it is that you cook it enough, but not so much that its an entirely white piece of dry chewy nastiness.

then just slice that shit up and put some bbq sauce on it (not a lot you fuckin fedora tnedie muncher)

shits delicious to even the most hardcore vegetarian
idk what it is, but wow, if I could eat it for the rest of my life, I prolly would.

>>6859843
functionality over look. can the handle be heated to an extreme in the oven and remain fine? is the surface preseasoned and non stick, or does it have to be worked into?
are the lids glass to see through? does it look like it might snap apart?
what kinda heat? what kind of heat do you cook with? do you cook better on all nonsticks, or do you experiment time to time and now how to protect a surface?

you cant really go in with a specific set in mind. you kinda just have to know where to look. avoid shopping entirely online, since theres tons of bunk out there. in person is best, and don't be afraid to pick the shit up. youre spending your money. make sure you use it on something right.

>>6839816
make a mixture of garlic and butter/oil
shmear it on the bread
top with tomato base. season to oil before finishing with tomato base.

slices are too wet, or not wet enough. a tomato paste should thicken up to a heated mass on the garlic oil.

I would imagine its more for the smell than the taste(rubbing garlic on bread), since bread is such a smell important thing.