/ck/ - Food & Cooking

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Anonymous Sun Sep 12 11:26:18 2021 No.16685738 [Reply] [Original]

>Every single "authentic bolognese" recipe tell you to just sweat the onions and cook them without color
>Cooked my bolognese like this for years, always thought it tasted a bit bland
>Watch Alton Brown's bolognese recipe, he uses an insane amount of onions and caramelizes the fuck out of them
>Try it for myself, it actually taste's a hundred times better

What are some times you realized the classic/common knowledge way to cook something was actually inferior?

>>	Anonymous Sun Sep 12 11:27:05 2021 No.16685744 Cook everything 2 hours longer than the recipe says. Everything tastes way better

>>	Anonymous Sun Sep 12 11:28:26 2021 No.16685748 File: 366 KB, 1400x1050, Screen_20Shot_202014-05-15_20at_204.47.21_20PM.0.jpg [View same] [iqdb] [saucenao] [google] hack

>>	Anonymous Sun Sep 12 11:29:04 2021 No.16685750 >>16685744 yeah let me just sear a steak for two hours longer. retard

>>	Anonymous Sun Sep 12 11:54:24 2021 No.16685847 >>16685738 what the fuck my sauce is bland too fucking hell why has nobody told me this before?

>>	Anonymous Sun Sep 12 11:56:09 2021 No.16685856 >>16685748 I remember thinking this was stupid but I can't remember what the recipe was even for

>>	Anonymous Sun Sep 12 11:59:32 2021 No.16685869 >>16685856 Grilled cheese. Literally grilled, like on a bar-b-que. Personally, I think it's a bad idea, but then again I was skeptical about making grilled cheese in a waffle iron, but that shit's pretty good.

Anonymous Sun Sep 12 12:00:54 2021 No.16685873

>>16685738
Always roast the hell out of everything if the sauce should not be as white as possible.
Also fuck recipes that say sweat onions/other vegetables first and then throw the meat in like traditional goulash recipes. You miss so much colour and flavour with that method.

>>	Anonymous Sun Sep 12 12:01:11 2021 No.16685874 >>16685869 I think that was just a filler idea. His silly gadgets always get viewership and he works in entertainment. "Whats the best way to make a literal grilled cheese? Goofy spatula!"

>>	Anonymous Sun Sep 12 12:02:07 2021 No.16685880 >>16685869 >I was skeptical about making grilled cheese in a waffle iron Literally why? Fucking brainlet

>>	Anonymous Sun Sep 12 12:04:17 2021 No.16685890 >>16685880 Don't be a bully its rude

>>	Anonymous Sun Sep 12 12:08:13 2021 No.16685907 Fuck authenticity and cook shit however you want to. What's a fucking greasy wops impotent rage matter to me anyway. Fucking deal with it Guido

>>	Anonymous Sun Sep 12 12:08:50 2021 No.16685911 >>16685880 >Literally why? Fucking brainlet Why be skeptical? Or why use a waffle iron for grilled toast? Use your words, please. I want to help.

>>	Anonymous Sun Sep 12 12:11:27 2021 No.16685925 >>16685880 >Literally why? Fucking brainlet Why be skeptical? Or why use the waffle iron for grilled cheese? Use your words. Don't be afraid. I want to help.

Anonymous Sun Sep 12 12:34:57 2021 No.16686013
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>NOOOOOOO NOT THE HECKIN BOLGNASERINO YOUR NOT ALLOWED TO DO THAT!!!!!!!! NOOOOOOO ITS HECKIN INAUTHENTIC!!!!!!!! NOOOOOOO NOT THE PASTARINIO YOU CANT NOOOOOOOOO ITS NOT TRADITIONAL!!!!!!! YOUR DOING ME A HECKIN FRIGHTEN NOOOOOOO!!!!!!!

>>	Anonymous Sun Sep 12 14:38:16 2021 No.16686482 Italians don't know how to cook, they've been spoiled by their climate and high quality ingredients. Always take cooking advice from italians with a grain of salt.

>>	Anonymous Sun Sep 12 15:19:27 2021 No.16686630 >>16685738 Anne Burrells recipe is better https://youtu.be/pW2AcF4xZAk

>>	Anonymous Sun Sep 12 15:21:43 2021 No.16686640 Cry all you want /ck/niggers but this is the best bolognese recipe on youtube. https://www.youtube.com/watch?v=V5WR-K0zJYs

>>	Anonymous Sun Sep 12 15:34:05 2021 No.16686679 >>16685750 >How would you like your eggs? Over 2hrs please!

>>	Anonymous Sun Sep 12 15:34:28 2021 No.16686680 >>16685738 Sweetness addicts can't taste food properly. You will never know how real bolognese tastes.

Anonymous Sun Sep 12 15:55:59 2021 No.16686772

>>16686630
Burrell is always good.

Personally, I just don't want my bolognese sweet, and I find caramelized onions and carrots do too much. Cooking down the tomato paste is great, as is the wine, but I simply brown the meat a bit and always include mushrooms.

>>	Anonymous Sun Sep 12 15:59:39 2021 No.16686788 >>16686680 Also sweet because of the mirepoix?

Anonymous Sun Sep 12 15:59:44 2021 No.16686789

>>16685738
How much onion did you use and how long did you cook it? Even without caramelizing, onion will eventually break down and become sweet after 2-3 hours of simmering. If you didn't cook it that long then you're not going to get the full flavor.

>>	Anonymous Sun Sep 12 16:01:37 2021 No.16686802 >>16685738 So like what exactly is the point of tomato sauce food like this. It is always bland. Always. You need to add cream to it.

>>	Anonymous Sun Sep 12 16:01:57 2021 No.16686806 >>16685738 isn't he a chud or something

>>	Anonymous Sun Sep 12 16:03:59 2021 No.16686819 >>16686630 It's annoying me that she keeps calling fond crud

>>	Anonymous Sun Sep 12 16:05:00 2021 No.16686825 >>16685750 >>16686679 Braised steak and slow-boiled eggs are things. He forgot to mention that you should do it at a lower temp as well.

>>	Anonymous Sun Sep 12 16:05:22 2021 No.16686826 >>16686788 Caramelization vs mirepoix, you complete fucking retard. Hugely different intensity. Fucking stupid piece of shit. Where do you live? I'm going to go there and kill you right now. Do the world a favor.

>>	Anonymous Sun Sep 12 16:06:43 2021 No.16686831 >>16686819 He made concentration camp jokes on twitter last November. Seems pretty based to me.

>>	Anonymous Sun Sep 12 16:11:12 2021 No.16686846 >>16686826 God I hate italians. I can't believe as an anglo I stand with the french.

>>	Anonymous Sun Sep 12 16:13:03 2021 No.16686859 Favorite Alton recipe? For me its his 40 clove garlic chicken https://altonbrown.com/recipes/40-cloves-garlic-chicken/

>>	Anonymous Sun Sep 12 16:15:04 2021 No.16686872 >>16686826 Mirepoix has lots of sugar in it that will always incoporate in the sauce. No matter what you're doing with it.

>>	Anonymous Sun Sep 12 16:16:56 2021 No.16686884 >>16686802 >You need to add cream to it. Cream adds richness, and doesn't cure blandness. Have you ever even eaten food?

>>	Anonymous Sun Sep 12 16:20:06 2021 No.16686900 >>16686884 I require all of my food to be rich because I got way too into french food early on.

>>	Anonymous Sun Sep 12 16:24:47 2021 No.16686916 When do you add your Knorr™ Stock Pot™?

>>	Anonymous Sun Sep 12 16:26:10 2021 No.16686926 >>16686872 Holy fucking shit just tell me where you live. Your stupid ass needs to be killed right now.

>>	Anonymous Sun Sep 12 16:26:28 2021 No.16686927 >>16685748 Hmm only if there were a kitchen tool that had raised edges and a handle.

>>	Anonymous Sun Sep 12 16:28:08 2021 No.16686933 >>16686926 Rent free in your schizo head.

>>	Anonymous Sun Sep 12 16:37:07 2021 No.16686982 >>16685873 Is that where that shit comes from??? I've always hated when people barely cook the onion then throw ground meat in and just let it steam. Absolutely disgusting. Seen it done in all cultures I always assumed it was a retard cooklet move.

>>	Anonymous Sun Sep 12 16:47:27 2021 No.16687013 >>16686900 Rich is not the opposite of bland. Vanilla ice cream is super rich, and almost as bland as it gets.

>>	Anonymous Sun Sep 12 16:49:53 2021 No.16687021 >>16686819 Not the most elegant woman, but she's cool as shit.

>>	Anonymous Sun Sep 12 16:50:54 2021 No.16687028 >>16687013 >Vanilla ice cream is (...) as bland as it gets. YOU SHUT YOUR GODDAMN WHORE MOUTH.

>>	Anonymous Sun Sep 12 16:53:11 2021 No.16687037 >>16687013 Vanilla is the most superior flavor. It is the flavor that all other flavors aspire to.

>>	Anonymous Sun Sep 12 16:58:10 2021 No.16687065 >>16687028 >YOU SHUT YOUR GODDAMN WHORE MOUTH. >>16687037 >Vanilla is the most superior flavor. Do either of you cocksuckers understand what "bland" means?????

>>	Anonymous Sun Sep 12 16:58:14 2021 No.16687066 >>16686772 Mmm...shrooms. I'll have to put them in next time I cook her bolognese

>>	Anonymous Sun Sep 12 17:00:15 2021 No.16687079 >>16687013 vanilla ice cream just tastes like sugar. come back with dark chocolate gelato and we'll talk.

>>	Anonymous Sun Sep 12 17:00:17 2021 No.16687080 >>16687065 Yes. Vanilla ice cream is not fucking bland. Are you stupid?

>>	Anonymous Sun Sep 12 17:02:01 2021 No.16687088 >>16687065 Bland effectively has the opposite definition of rich.

>>	Anonymous Sun Sep 12 17:11:08 2021 No.16687136 >>16687028 Reddit

Anonymous Sun Sep 12 17:11:35 2021 No.16687138

>>16687079
>vanilla ice cream just tastes like sugar
My point exactly. What the fuck do any of you fools think "bland" means??????

>>16687088
>Bland effectively has the opposite definition of rich.
NO, you cocksucking morons, bland is the opposite of spicy.

>>	Anonymous Sun Sep 12 17:11:36 2021 No.16687139 >>16685744 I cook sunny side up eggs this way.

>>	Anonymous Sun Sep 12 17:37:01 2021 No.16687232 File: 7 KB, 250x212, 1626831656005.jpg [View same] [iqdb] [saucenao] [google] >>16687138 Bland means lacking flavor. Vanilla has flavor it's right in the name.

>>	Anonymous Sun Sep 12 17:38:52 2021 No.16687240 >>16687136 You missed the address bar when typing that, faggot.

Anonymous Sun Sep 12 17:49:40 2021 No.16687278

never needed to caramelize onions for this type of sauce, just low and slow for a long time, and I keep the amount of tomato low, like 1/2 of what I'd do for a regular american "tomato meat sauce", throw in lots of beef stock, flavor with Worcestershire or even fish sauce.

>>	Anonymous Sun Sep 12 17:52:26 2021 No.16687283 >>16686927 >kitchen tool that had raised edges and a handle. qrd?

>>	Anonymous Sun Sep 12 17:56:09 2021 No.16687298 >>16686927 >>16687283 The episode was about making a grilled cheese without a pan, iirc.

>>	Anonymous Sun Sep 12 17:57:44 2021 No.16687303 >>16687013 You must be eating the shit vanilla ice cream, like the stuff you get from Wal-Mart made with the fake vanilla that comes from beaver ass. Eat ice cream made with real vanilla bean, or a French vanilla.

>>	Anonymous Sun Sep 12 17:57:52 2021 No.16687305 >>16687298 oh lmao i thought there was some fancy spatula with raised edges i'd never heard of like a spatula canoe

>>	Anonymous Sun Sep 12 17:59:23 2021 No.16687312 >>16687138 Are you mentally retarded? Bland means lacking flavor. FAT IS FLAVOR.

>>	Anonymous Sun Sep 12 18:09:19 2021 No.16687347 >>16687240 kek

>>	Anonymous Sun Sep 12 18:27:36 2021 No.16687388 >>16685738 My mother always insisted on using beef stock for stews and pot roast. I didn’t learn u til my late 20’s how much better it is to use chicken stock.

Anonymous Sun Sep 12 19:03:36 2021 No.16687515

>>16687312
>FAT IS FLAVOR
Absolute cooklet meme and cope. Fat is a crutch. It makes food palatable even when the actual flavor is lacking. This is why low quality food is almost always high in fat.

In actuality fat actually mutes flavors. Compare the flavor of a high fat strawberry ice cream to the flavor of strawberry sorbet. The sorbet will have much more depth of flavor, allowing you to actually perceive the full range of strawberry aromas. Tastelets will prefer the ice cream anyway, because they are addicted to the sensation of fat and sugar.

>>	Anonymous Sun Sep 12 19:08:44 2021 No.16687538 File: 17 KB, 250x238, 1626805633625.jpg [View same] [iqdb] [saucenao] [google] >>16687515 >sorbet isnt flavored by fructose lmao k

>>	Anonymous Mon Sep 13 00:37:43 2021 No.16688674 >>16687538 Anon never states that. Just because someone doesn't out right deny your claim doesn't mean they are a proponent of it. What are you some twitter zoomer that stumbled unto here?

>>	Anonymous Mon Sep 13 00:42:07 2021 No.16688692 >>16685869 it was practically a comedy sketch >the cheese itself is not grilled, so lets go do that

>>	Anonymous Mon Sep 13 00:47:46 2021 No.16688711 >>16688674 >Sorbet has more depth of flavour >Tastelets will prefer the ice cream anyway, because they are addicted to the sensation of fat and sugar. >implying sorbet isnt flavoured by being almost pure sugar

>>	Anonymous Mon Sep 13 00:51:27 2021 No.16688721 File: 294 KB, 736x960, 1623785578126.png [View same] [iqdb] [saucenao] [google] >>16688711 thanks for spelling it out for the midwit, anon

>>	Anonymous Mon Sep 13 01:04:47 2021 No.16688765 >>16685748 this was a God tier shitpost but I bet it tasted good as fuck

>>	Anonymous Mon Sep 13 01:15:37 2021 No.16688794 >>16685847 italian grandmas are sneaky and don't reveal all secrets so that their sons still need to rely on their cooking

>>	Anonymous Mon Sep 13 01:21:02 2021 No.16688804 >>16685738 Brown owns because he doesn't believe in bullshit 'tradition' without trying it himself and understanding why

>>	Anonymous Mon Sep 13 01:22:03 2021 No.16688805 >>16687013 Vanilla being made the basic flavor over just a sweet cream is like the greatest crime.

>>	Anonymous Mon Sep 13 01:39:02 2021 No.16688845 >>16685738 Alton always does a twist on traditional recipes and it always ends up better. Examples: >Waldorf salad >Devil's food/red velvet cake >Banana pudding >Candy Apples

>>	Anonymous Mon Sep 13 01:58:24 2021 No.16688876 >>16688804 >>16685738 That's really his strength, i hate the DIY cooking apparatuses though. Really unhelpful to me to watch your pie tin tower for chicken wings

>>	Anonymous Mon Sep 13 03:13:23 2021 No.16689102 >>16687388 Same. I realized it when I started making my own stir-fry sauce.

Anonymous Mon Sep 13 03:21:20 2021 No.16689125

>>16685738
Deep color is usually a worthwhile step, the problem with caramelizing is committing time and adding unnecessary sweetness. If you're using white onions (red turn gross black color), you can slightly speed up the process by adding a pinch of baking soda. Can cut a few minutes off but too much will give a chemical taste just a heads up.

>>	Anonymous Mon Sep 13 03:27:58 2021 No.16689147 >>16688765 I dunno, the cheese/bread ratio seemed too much in favor of the latter

Anonymous Mon Sep 13 03:39:33 2021 No.16689170

>>16685738
Good Eats really got me first interested in cooking, but AB does a lot of things differently. I bought his first cookbook and the recipes are honestly stellar, but if you look up anything on FN they're completely wrong, and look like they're written by the dumbest interns. There's a good reason to only sweat onions/mirepoix for something like a bolognese, but there's also some reasoning behind a lot of his methods. I don't remember that particular episode, but it's common to add extra sugar to tomato based sauces, so I'd assume that was the reasoning behind caramelizing the onions.

Anonymous Mon Sep 13 03:41:10 2021 No.16689176

>>16685750
Obviously you have to use common sense. Things like curry/Bolognese/one-pit meals are improved ten fold if you cool them over the day. I had a recipe for a Tikka Masala that said to add two tins of coconut milk and reduce for half an hour. It tasted like coconut milk. I cooked that bitch for three hours, let it reduce and it tasted incredible. The one downside is that you have to have a lot of free time

Anonymous Mon Sep 13 03:51:45 2021 No.16689198

>>16685873
>Also fuck recipes that say sweat onions/other vegetables first and then throw the meat in like traditional goulash recipes. You miss so much colour and flavour with that method.
Well for Bolognese you obviously want the minced meat to properly dissolve into smaller pieces, so obviously you start sweating the onions and then add the meat.

>>	Anonymous Mon Sep 13 03:52:54 2021 No.16689201 >>16687388 Beef stew with chicken stock?

>>	Anonymous Mon Sep 13 03:55:19 2021 No.16689213 >>16689198 Also works if i first add the meat and then the vegetables.

>>	Anonymous Mon Sep 13 04:02:20 2021 No.16689232 >>16685738 i dont oil my cast iron and put it in an already preheated 475 degree oven for 1 hour every time i am done cooking. instead i soap it, rinse it, then hang it upside down in the sink

>>	Anonymous Mon Sep 13 04:10:54 2021 No.16689251 File: 49 KB, 500x500, 1624647259039.jpg [View same] [iqdb] [saucenao] [google] >>16689176 >downside is that you have to have a lot of free time Use a pressure cooker.

>>	Anonymous Mon Sep 13 04:12:01 2021 No.16689252 >>16689251 You mean a slow cooker right

>>	Anonymous Mon Sep 13 04:33:21 2021 No.16689299 >>16685738 >What are some times you realized the classic/common knowledge way to cook something was actually inferior? every single time tradition is cancer

>>	Anonymous Mon Sep 13 04:50:39 2021 No.16689337 >>16689299 Pods and bugs for you then, reprobate

>>	Anonymous Mon Sep 13 05:02:02 2021 No.16689370 >>16685738 I always throw my celery, carrots, and onions in a blender with olive oil and turn it into a paste before frying it. Distributes the flavour more evenly and gives a smoother sauce.

>>	Anonymous Mon Sep 13 05:03:05 2021 No.16689376 >>16689337 kys

>>	Anonymous Mon Sep 13 06:40:42 2021 No.16689525 File: 603 KB, 630x630, 1491702730960.png [View same] [iqdb] [saucenao] [google] >>16687278 >or even fish sauce >ragu made with the freshly-squeezed sweat from a thai ladyboy's butthole

>>	Anonymous Mon Sep 13 08:42:03 2021 No.16689752 >>16689299 >every single time >tradition is cancer Your family doesn't like you very much do they? One day you'll grow out of being a teenager, I hope.

Anonymous Mon Sep 13 10:29:56 2021 No.16690069

My secret bolognese recipe:
- Use a ot of onions, cook them before adding lean ground beef
- add sliced tomatoes and sliced sour pickles
- add pepperoni if yu want it spicy
- add ground beef and concentrated tomato paste
- cook it for a while until everything gets saucy (if its too saucy add some oats), if you are vegan you can also just substitute the ground beef with oats, tastes also delicious
- add some easy meltable cheese at the end that rounds everything up

>>	Anonymous Mon Sep 13 10:37:26 2021 No.16690097 >>16687298 Wasn't it specifically about grilling the cheese? A true GRILLED CHEESE sandwich in proper pedantic reddit form.

>>	Anonymous Mon Sep 13 10:40:08 2021 No.16690101 File: 7 KB, 249x249, 1628868019941.jpg [View same] [iqdb] [saucenao] [google] >>16685738 >BEANS DON'T BELONG IN CHILLIE!! >BEANS DON'T BELONG IN CHILLIE!! >BEANS DON'T BELONG IN CHILLIE!! I try beans in chillie and it's 10 times better

>>	Anonymous Mon Sep 13 10:42:26 2021 No.16690110 >>16687278 >fish sauce based >>16689525 fish sauce is just anchovies anchovies are traditional in many italian tomato sauces hell you can even get italian fish sauce it's not that crazy

>>	Anonymous Mon Sep 13 10:46:39 2021 No.16690118 >>16690110 Worcestershire sauce is technically a fish sauce as it's made from anchovies as well.

>>	Anonymous Mon Sep 13 10:48:30 2021 No.16690125 >>16687138 >bland is the opposite of spicy. found the nigger

Anonymous Mon Sep 13 10:52:43 2021 No.16690138

If you've been cooking long enough, you know that there are tricks that work to give flavor to any dish. Many traditional dishes don't use these and an argument can be made that it's supposed to be like that. But fuck that, any beef stew that skips the browning gets way better if you properly brown the meat before.

>>	Anonymous Mon Sep 13 11:07:09 2021 No.16690169 >>16686859 What happens if you only use 30 garlic cloves?

>>	Anonymous Mon Sep 13 11:56:02 2021 No.16690302 >>16686630 >2 handsful of salt >a fucking tin of tomato puree There is no way this tastes good

>>	Anonymous Mon Sep 13 17:22:43 2021 No.16691444 >>16690169 You'll have to compensate with a cup of salt

>>	Anonymous Mon Sep 13 17:32:30 2021 No.16691470 >>16685738 >any online mom blog recipe ever >saute onions >5 minutes

>>	Anonymous Mon Sep 13 17:33:31 2021 No.16691473 >>16685925 a waffle iron is just a sandwich press with bumps

>>	Anonymous Mon Sep 13 17:34:31 2021 No.16691475 >>16687388 wait til you learn about tomato stock

>>	Anonymous Mon Sep 13 17:35:19 2021 No.16691477 >>16689252 No, I mean a pressure cooker. Literally cooks faster while still retaining the same quality.

>>	Anonymous Mon Sep 13 17:35:36 2021 No.16691480 >>16686859 I messed this recipe up and used 40 bulbs instead of 40 cloves and it >>16690169 makes mustard gas

>>	Anonymous Mon Sep 13 17:35:52 2021 No.16691481 >>16690110 >>16690118 You guys are retards.

>>	Anonymous Mon Sep 13 17:38:39 2021 No.16691490 >>16691473 You are Cutthroat Kitchen ready

>>	Anonymous Mon Sep 13 17:41:11 2021 No.16691503 >>16691490 that show is bullshit. they all have knives and if someone gets a cut they stop everything and put on a band aid like some kind of child

>>	Anonymous Mon Sep 13 17:42:13 2021 No.16691513 >>16691481 They're right tho

Anonymous Mon Sep 13 17:46:19 2021 No.16691523

>>16685744
This. No, not fried eggs or steak. Anything that is mijoté like stews, chili, lamb roasts... I find myself continuing the heat long beyond the recipe indicates. For bolognesa, the important thing is not to burn the onions and garlic. But caramelising them definitely adds complexity of flavor.

Anonymous Mon Sep 13 17:47:10 2021 No.16691525

>>16691513
They aren't correct in any sort of way. Calling a sauce that includes anchovies as one of its many seasonings a "fish sauce" is the most retarded assertion I've seen posted on this retarded website.
Fish sauce, such as nam pla, is made almost entirely from anchovies.

>>	Anonymous Mon Sep 13 18:06:53 2021 No.16691600 >>16686846 French here. I think I can speak for 80% of the population that we don't care about either anglos or pastanegros

>>	Anonymous Mon Sep 13 18:13:23 2021 No.16691620 >>16687138 You have never tasted natural vanilla. Enjoy your corn syrup homogenized vanilla extract concentrate or whatever the fuck you use.

>>	Anonymous Mon Sep 13 18:24:42 2021 No.16691651 >>16691477 Pressure cooker doesn't make reduction go faster

Anonymous Mon Sep 13 18:25:19 2021 No.16691654

>>16689198
Don’t be lazy fucks. Open a nice bottle of wine, put on some nice music, and cook the ingredients separately before combining and letting stew for hours. For me this is my sequence (removing from the le creuset before the next ingredient):
Onions and garlic
Ground pork
Ground beef
Carrots and celery
Now combine all, add chicken stock and aromatics, herbs, spices, whatever the fuck be creative.
Then add wine from time to time as it simmers . Add milk if you want to do like napolitain grandmother, but not for me.
Put it in the fridge before going to bed. The flavors will intermingle and express themselves while you sleep. Reheat and serve to your wife with whatever pasta she prefers and she will brag to her friends.

>>	Anonymous Mon Sep 13 18:32:00 2021 No.16691670 >>16685738 When will the world admit they are eating Anglo-Fusion food

>>	Anonymous Mon Sep 13 18:32:56 2021 No.16691675 >>16685738 >an insane amount of onions needs more onion an insane amount of onions

Anonymous Mon Sep 13 19:06:14 2021 No.16691799

>>16691600
The French only care about the French. They're the only European country to display levels of ethnocentrism even close to east Asian countries. The fact that you don't recognize this as something everyone realizes further proves the stereotype.

>>	Anonymous Mon Sep 13 19:14:36 2021 No.16691836 >>16685738 >the sauce is bland unless I drown it in sweetness by turning it into french onion and tomato soup! Do angoids really?

>>	Anonymous Mon Sep 13 19:18:44 2021 No.16691852 >>16686826 >Caramelization vs mirepoix, you complete fucking retard. Hugely different intensity. Fucking stupid piece of shit. Where do you live? I'm going to go there and kill you right now. Do the world a favor. dude.... chill out.

>>	Anonymous Mon Sep 13 19:19:07 2021 No.16691855 File: 43 KB, 556x578, BigGuy.jpg [View same] [iqdb] [saucenao] [google] >>16689198 >dissolving ground meat

>>	Anonymous Mon Sep 13 19:21:17 2021 No.16691864 File: 52 KB, 960x546, 19030508_1330485813731685_4725587909315860328_n.jpg [View same] [iqdb] [saucenao] [google] >>16690169 Alton comes to your house dressed as Frank Castle and beats you, in a sustained and brutal manner.

>>	Anonymous Mon Sep 13 21:39:00 2021 No.16692426 >>16691836 French > italian

>>	Anonymous Mon Sep 13 23:04:56 2021 No.16692752 >>16691654 >Just cook everything like 2 days in advance while doing nothing else God no wonder Italy was worthless in WW2

>>	Anonymous Mon Sep 13 23:13:38 2021 No.16692782 >>16690101 This. Chili is objectively better with beans, otherwise it's just marinara sauce with chili powder.

>>	Anonymous Mon Sep 13 23:40:57 2021 No.16692904 >>16692782 >he puts tomatoes in his chili

>>	Anonymous Mon Sep 13 23:43:37 2021 No.16692913 >>16692904 >he doesn't >? So what, your chili is just meat, onions, chili powder and water/broth? You're not making a good case for the anti-beans crowd.

>>	Anonymous Tue Sep 14 00:10:06 2021 No.16692972 >>16685748 What is it with celebrity chefs and fucking up grilled cheese?

>>	Anonymous Tue Sep 14 00:42:45 2021 No.16693054 >>16692972 in Alton's defense he's a goofy home cook and it was a gimmick video. Also his cheese actually fucking melts because he picks normal cheeses to have on a grilled cheese and also doesn't scorch it https://www.youtube.com/watch?v=RllWJUvrxEY

>>	Anonymous Tue Sep 14 01:04:05 2021 No.16693118 File: 3.65 MB, 320x180, Mike-Tyson-clapping-and-laughing(2).gif [View same] [iqdb] [saucenao] [google] >>16685750

Anonymous Tue Sep 14 02:27:51 2021 No.16693322
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>>16686630
>tastes the food right after adding water
>says it needs salt
I mean I agree you should season as you cook but maybe wait until your water level is closer to the final dish. Easy way to oversalt is to base it on diluted sauce

>>	Anonymous Tue Sep 14 02:30:24 2021 No.16693325 >>16691651 so add less water, lmao

>>	Anonymous Tue Sep 14 03:03:48 2021 No.16693379 >>16690302 Remember there's a ton of ground beef and pasta in the dish. Requires a good amount of salt

>>	Anonymous Tue Sep 14 03:11:10 2021 No.16693400 >>16686927 ???

>>	Anonymous Tue Sep 14 03:25:06 2021 No.16693429 >>16686630 >Anne Burrell Based and BROWN BROWN BROWNpilled.

Anonymous Tue Sep 14 03:32:31 2021 No.16693440

>>16691651
It doesn't take 3 hours to reduce water content. You cook to meld flavors quickly in like an hour versus 3, then uncover and reduce. Even if reduction takes an hour at that point, you're still shaving off a third of your total cook time. It's not rocket appliances dude.

>>	Anonymous Tue Sep 14 04:03:56 2021 No.16693497 >>16686859 I like his chicken parm that uses salt and vinegar chips in the breading and broiled red sauce https://altonbrown.com/recipes/chicken-parmesan/

Anonymous Tue Sep 14 05:12:48 2021 No.16693605

>>16686859
Tempura, though I got better results replacing the rice flour with corn starch. Also skipped using vodka after the second time and replaced it with more sparkling water as I couldn't taste a difference. Can't remember if Alton suggested using a double boiler filled with ice to keep the batter cold, but it's what I do and get good result.

>>	Anonymous Tue Sep 14 05:43:05 2021 No.16693659 >>16687138 >bland is the opposite of spicy lol

>>	Anonymous Tue Sep 14 05:43:22 2021 No.16693661 >>16690302 I've made it many times and I promise you it does.

>>	Anonymous Tue Sep 14 05:50:02 2021 No.16693668 Just wear goggles

>>	Anonymous Tue Sep 14 11:58:17 2021 No.16694673 >>16687515 Is this the /ck/ version of /v/'s fun is a buzzword rant? You're a fucking loon, anon, I can't emphasize that enough.

>>	Anonymous Tue Sep 14 12:02:41 2021 No.16694684 >>16691799 >They're the only European country to display levels of ethnocentrism even close to east Asian countries. Never been to a french city I see.

Anonymous Tue Sep 14 13:52:37 2021 No.16695068
File: 18 KB, 333x499, 318hv+--eNS._SX331_BO1,204,203,200_.jpg [View same] [iqdb] [saucenao] [google]

>>16692913
Not him but chili paste not powder. It's made from dried chili's like so many other Mexican dishes.
Chili con Carne
Chili and beef
Wtf it's just chili and beef?
Pic related

Traditionally invented by cowboys who could easily carry chili's with them, but meat was scarce. They were forced to eat whatever small game they could catch at times, and chili made the meat more palatable as well as warming the stomachs on cold nights. We use beef now because we're not in the wild west, and onions and things are also acceptable. As well as serving over or with beans as a side. Traditionally that is I throw them beans right in idgaf

>>	Anonymous Tue Sep 14 14:00:50 2021 No.16695092 File: 113 KB, 892x882, dried_chile.jpg [View same] [iqdb] [saucenao] [google] >>16692913 >>16695068 Also thinking just chili's and beef cant bring complex flavors to the table is pure tastelet/cooklet cope. Pic related.

>>	Anonymous Tue Sep 14 14:01:13 2021 No.16695093 >>16694684 >never been to france No, I haven't. I don't relish the idea of getting raped and murdered by sandniggers.

>>	Anonymous Tue Sep 14 14:07:27 2021 No.16695108 >>16692752 I'm pretty sure he isn't Italian.

>>	Anonymous Tue Sep 14 14:32:49 2021 No.16695190 >>16688845 >Alton's enhanced waldorf salad Unironically has made some bad days at work good, knowing I get to eat that for lunch.

>>	Anonymous Tue Sep 14 15:09:14 2021 No.16695291 >>16690101 Based.

>>	Anonymous Tue Sep 14 18:43:47 2021 No.16695935 Using lots of browned onions is also a good way to fill out the sauce if you don't have that much meat.

>>	Anonymous Tue Sep 14 18:51:42 2021 No.16695980 >>16694684 I was talking about the people, not the globohomo liberals.

>>	Anonymous Tue Sep 14 20:28:44 2021 No.16696397 >>16695093 Precisely. >>16695980 Guess who voted those into power.

>>	Anonymous Tue Sep 14 20:40:32 2021 No.16696438 >>16696397 Oh, yes, because America totally voted Biden into office and epstein did kill himself.

>>	Anonymous Tue Sep 14 20:46:24 2021 No.16696461 >>16696438 Are you implying that the French elections were stolen and that the majority of the population is against the immigration policies that made French cities what they are today?

Anonymous Tue Sep 14 21:01:31 2021 No.16696543

>>16696461
My post is. Honestly though I'm not implying shit. I'm just drunk and shit posting lol. I'm American, I only know about France for 3 things.
They hated the UK and helped us win the revolution
They're pussies though and so Normandy had to happen
Also French fries.
Fuck if I care about their politics today lol

>>	Anonymous Tue Sep 14 21:45:26 2021 No.16696725 >>16693497 >or feed it to the dog Wouldn't the allium make the dog sick though? Recipe sounds delicious though.

>>	Anonymous Tue Sep 14 22:38:10 2021 No.16696970 >>16696543 Based

>>	Anonymous Wed Sep 15 00:24:25 2021 No.16697281 >>16686640 Chicken liver and balsalmic are a huge boost, I've never made it without them since I first tried this version. Tastes great with the funkiest parm you can get your hands on.

>>	Anonymous Wed Sep 15 00:28:38 2021 No.16697293 >>16690169 Arrested and executed

>>	Anonymous Wed Sep 15 00:38:36 2021 No.16697325 >>16687388 Is this legit?

>>	Anonymous Wed Sep 15 06:09:25 2021 No.16698097 >>16685738 Do you add milk? If so when?

>>	Anonymous Wed Sep 15 07:32:47 2021 No.16698212 >>16693661 like actual tomato paste? that concentrated bitter stuff? No regular tomatoes?

>>	Anonymous Wed Sep 15 07:41:17 2021 No.16698228 >>16685748 nah alton is good

>>	Anonymous Wed Sep 15 07:42:17 2021 No.16698231 >>16690169 nerve gas

>>	Anonymous Wed Sep 15 09:16:29 2021 No.16698411 >>16697325 When a recipe calls for beef or vegetable stock, chicken stock will work just as well if not better.

>>	Anonymous Wed Sep 15 09:55:19 2021 No.16698495 >>16698212 >tomato paste >bitter What the fuck tomato paste did you buy?

>>	Anonymous Wed Sep 15 10:46:28 2021 No.16698625 >>16698212 You're clearly not frying your tomato paste enough before putting in the liquid. Rookie mistake. Raw tomato paste has a bitter, tangy flavor. Fried tomato paste gets a wonderful deep, meaty flavor.

>>	Anonymous Wed Sep 15 13:00:30 2021 No.16698940 >>16685738 I bet that bolengese sucked because you cooked it for years. Probably tastes like carbon

>>	Anonymous Wed Sep 15 13:05:57 2021 No.16698955 >>16685738 That isn't an innovation, that dish already exists its called ragu genovese and dates back as far as ragu bolognese.

>>	Anonymous Wed Sep 15 13:12:14 2021 No.16698983 >>16687079 >>16687138 Tastelets detected. Vanilla ice cream tastes pretty strongly of vanilla you dumb cunts. You must have had covid your whole lives

>>	Anonymous Wed Sep 15 13:34:33 2021 No.16699044 >>16698983 Vanilla is so ubiquitous that tastelets can't distinguish what's really distinctive about it. They should try some straight-up natural vanilla extract, or even vanilla pods. It's a very deep and powerful flavour.

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