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/ck/ - Food & Cooking

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File: 574 KB, 2000x3008, Nachos-cheese.jpg [View same] [iqdb] [saucenao] [google]
18985867 No.18985867 [Reply] [Original]

Was making nachos with the wife tonight, and as usual, when I was shredding the cheese, she leaned in, grabbed a few strands and said, "Cheese tax!"

Made me curious what other stupid cooking/kitchen rituals people have when preparing different things.

Pic is not our nachos, alas.

>> No.18985874

Holy shit did you marry my ex-wife?

>> No.18985875

>>18985867
>Visiting dad
>Dad is cooking
>I'm there for emotional support because I'm going to watch him fuck up in an obvious way but if I say something he gets aggressive
>Every time he cuts the cheese he takes some and eats it
>He also gives some to me
Thanks, I hate it
Go ahead and eat wathever you want, I want to wait until dinner is ready

>> No.18985967
File: 209 KB, 768x1038, 1656059156084.jpg [View same] [iqdb] [saucenao] [google]
18985967

>>18985867
Imagine being a retard who uses shredded cheese on nachos. Ponder the sort of hell one must exist in to be making these sorts of culinary decisions.

>> No.18986445

>>18985875
Well he obviously fucked up by having you

>> No.18986452

>>18985867
this post is so reddit, down to the spacing

>> No.18986465

What a terrible thread I can't believe I read every post and am posting about it

>> No.18986477

>>18985967
what are you supposed to throw the whole block into the pot when making cheese sauce?

>> No.18986484
File: 195 KB, 1080x622, why-are-you-gay.jpg [View same] [iqdb] [saucenao] [google]
18986484

>>18985875

>> No.18986494

>>18986452
Kek

>> No.18986530
File: 41 KB, 400x600, 1676855468139.jpg [View same] [iqdb] [saucenao] [google]
18986530

>>18986477
If you're melting it from the block, sure. But the best nacho cheese comes in a jar or tub. Either use actual nacho cheese or white queso from the tub. Under no circumstances do you want to crumble queso or even worse, shred Monterrey jack or some other cheese on top of your nachos.

I like Rico's. Stay away from any "cheese sauce" that comes in a jar that's sold with chips. You want the actual mexican food style cheese sauce.

>> No.18986618

When I make a sandwich I usually eat a 2nd sandwich worth of cold cuts, cheese and sliced tomato. Probably the 2nd best part of making them.

>> No.18986656

>>18986530
*best comes from can or tub. avoid "cheese sauce" from the jar. It's not the same.

>> No.18986748
File: 144 KB, 640x1600, 72d8b44e1b4ee074802c3262b2b5bf8a--diy-nacho-cheese-nacho-cheese-sauce.jpg [View same] [iqdb] [saucenao] [google]
18986748

>>18986530
negative

>> No.18986754

>>18986748
Yeah, it never comes out as good and it's very unstable.

>> No.18986783
File: 51 KB, 370x330, c16-1_R_2465d515.jpg [View same] [iqdb] [saucenao] [google]
18986783

>>18986754
you're doing it wrong
there is a ratio of milk to roux and you can't get it to hot or it gets grainy

>> No.18986795

>>18986783
I wonder if that's what happens to my alfredo sauce. It gets grainy / mealy

>> No.18986813

>>18986795
Almost certainly yes; you've got to be careful adding cheese to a hot pan. This is why a lot of pasta dishes with cheese sauces like alfredo or carbonara will have an EZ-mode inauthentic version which calls for cream - it's harder to fuck up cheese emulsification if you bring the temperature way down.

>> No.18986815

>>18986795
if you're using pre-grated parm the "anti-caking" cellulose will cause that
if not then yea you're getting it to hot, it kinda sucks because to heat it slowly is SLOW but you know perfection takes time

>> No.18986926

>>18986813
upboat

>> No.18987952

I always sing Monster Mash when mashing potatoes.

>> No.18987967

>>18985867
god i hate women so much its unreal

>> No.18987996
File: 86 KB, 320x320, feral.png [View same] [iqdb] [saucenao] [google]
18987996

>>18985867
I cook myself a lovely meal,
present it neatly.
But keep on realising that I will never be able to share it with someone I love

>> No.18987999

>>18987996
we are wizards of lonliness

>> No.18988038

>>18986530
This meatbag gets it The cheaper, the better, but only to an extent. "Sophisticates" wouldn't understand.

>> No.18988042

>>18985867
>Was making nachos
you know
nachos are one of the worst foods you can possibly eat. I would never eat nachos if I were you.

>> No.18988074

>>18986795
good alfredo is about paying attention and good temperature control. Being mindful of temperature can be difficult to learn when you’re eyeballing things, but it opens up a lot of windows with more complex sauces. probably one of the only “cooking skills” which I would say requires experience and can’t simply be taught in a day.

>> No.18988081

>>18985875
>Every time he cuts the cheese he takes some and eats it
>He also gives some to me
My dad does this too, not so much with cheese. More with meat and vegetables. But he doesn't do that with me, he does that with his dog.

>> No.18988105

>>18987999
Sorcerers of solitude.

>> No.18988251

>>18985867
I can't fry burgers without scratching my ass

>> No.18988259
File: 136 KB, 1200x1920, 1677208003594617.jpg [View same] [iqdb] [saucenao] [google]
18988259

>>18985867
Post ur wife

>> No.18988350
File: 72 KB, 600x900, 1677185677967.jpg [View same] [iqdb] [saucenao] [google]
18988350

>>18986748
>>18986783
>>18986813
>>18986815
>>18988074
Bros I might have to re-evaluate my opinion on cheese sauces now. This temperature thing might be what I have been missing.

>> No.18988445

>>18986477
Yes
And in nachos you melt big chunks

>> No.18989296

>>18985875
fuck off, ill eat the cheese your dad offers me and be greatful for it

>> No.18989320

taxation is theft
you should shoot her

>> No.18989322

>>18985875
Shutup you stupid faggot your father loves you

>> No.18989330

>>18988259
you just did

>> No.18989858

>>18989296
i think you mean GRATE-full

>> No.18989905

>>18989296
I bet you would, wouldn't you, sharp shooter? (His dick cheese)

>> No.18991522

>>18987999
Trips confirms.

>> No.18991535

>>18986795
protip, you can add sodium citrate (or straight citric acid, or lime or lemon juice, plus baking powder to neutralize the acid if you want) to keep the calcium ions in the cheese sauce from curdling and getting gritty when you overheat the sauce.

>> No.18991755

>>18989858
car loss

>> No.18991768

>>18989858
fucking HELL Carlos

>> No.18991860

>>18988259
code?

>> No.18993515

>>18985967
you are now aware that when nachos were first invented they had shredded cheese on them.

>> No.18993520

>>18986452
you seem obsessed.

>> No.18993598

>>18986530
>>18986748
You’re both right and wrong.

Yes the the roux method makes it grainy and unstable, however only using Rico’s is not the fix.

You need to use 60%-75% of American cheese it can be the nice deli stuff, slices or velveta, the rest in cheddar, pepper jack, Munster, whatever you want it to be, add some butter and milk, and mix constantly on medium/medium low and don’t stop mixing until you get liquid gold.

I often start by softening some diced onions and peppers and tomatoes, then add the dairy all at once and keep stirring until it’s consistent.

>> No.18994026

>>18987999
Aren't wizards virgins?

>> No.18994153

>>18985867
>>18985874
Cheese tax? Idgi.

>> No.18994168
File: 86 KB, 369x126, file.png [View same] [iqdb] [saucenao] [google]
18994168

>>18985867
Did they pull out a deli slicer for the olive? or did they just press them the same way they did the tortilla?

>> No.18994175

>>18989320
she violated the NAP

>> No.18994783

>>18987996
I hate sharing food. If I cook, it will be all for me.

>> No.18995913

>>18988259
>cheese tax
>pic of lactose intolerant asian
HIGHLY doubtful