/ck/ - Food & Cooking

[Anonymous No.4345826]

>add 3 tbsp butter (optional)

[Anonymous No.4345846]

>butter
>not rendered goose fat
troll detected

[Anonymous No.4345849]

>>4345826

>add salt and pepper (to taste)

>1 cup Walnuts (optional)

[Anonymous No.4345884]

>actually following ANY recipe

[Anonymous No.4346049]

>>4345884

>mfw my GF watches me cook something and is always like, "But anon, the recipe!!"

This explains why she is good at baking, but I am exponentially better at making complete meals.

[Anonymous No.4346062]

>3 cups butter
>add the butter
>use 1/2 cup of the butter to grease the pan

[Anonymous No.4346097]

>>4345846
>2011+5-3
>slaughtering beautiful geese for their fat
>being this pleb

[Anonymous No.4346116]

I can't believe how much butter restaurants add to their dishes. I don't try to cook particularly healthy but I add so much less to same dishes that I think everything must taste like butter when they cook it. Guy seems to be happy eating that shit though :/

[Anonymous No.4346135]

>>4346049
women are good at doing what they're told, men are good at improvising. Every female cook i know has switched over to baking/pastry after a few years. Women cant handle the line

[Anonymous No.4346142]

>>4346135
>mfw when all chefs are strung out

How do you like your uppers?

[Anonymous No.4346149]

>>4346097
>3020-1000-7
>implying geese aren't the shittiest avian creature of all time
>being this pleb

[Anonymous No.4346150]

>be one of those Pinch/dash/handful people when it comes to cooking.
>use "butt load" as a unit of measurement
>friend loves my food, asks for recipe
>becomes increasingly agitated when she asks
>"how much cream cheese?"
>and I say, "just like... a bunch, but not too much, just when it's creamy enough"
>"how much shredded cheese?"
>"just like 2 handfuls, and then some more on the top"

I become more and more vague as we go on just to piss her off, this is how i get my kicks.

[Anonymous No.4346210]

>cooking magazine
>recipe tells you to use your favorite brand salsa

[Anonymous No.4346255]

>>4346049
Ah, the recipe. I follow them once or twice, then improvise the shit out of them and add personal touches. It pleases me when I don't need to consult the page anymore and I've got my own flavors mixed in.

[Anonymous No.4346261]

>one day I ask my cajun mother for recipe to her gumbo

>says she has no recipe

>mfw I suddenly realize she's never made the same gumbo twice

[Anonymous No.4346266]

>>4346150
Congratulations, you sound like every ethnic cook ever. Not needing recipes is cool, not being able to share easily sucks. I'll never be able to make my aunt's peach cobbler...

[Anonymous No.4346323]

>>4346116
At a restaurant, they're counting taste above nutrition/healthiness.

[Anonymous No.4346330]

>making soup
>needing a recipe

[Anonymous No.4346333]

>>4346261
>grandmother makes beer battered chicken that tastes incredible
>ask her what she uses
>it's basically like a weird combo of storebought already prepared combinations +frying

[Anonymous No.4346340]

>recommended heating time

[Anonymous No.4346345]

>>4346261
>remember eating gumbo and it was the greatest thing I ever tasted
>ask her to teach me how to make it
>she says its a secret
>bitch you are like 80 years old

[Anonymous No.4346348]

>>4346345
It's from a can and she doesn't want to let you down. One day you'll understand.

[Anonymous No.4346377]

>>4346142

>mfw I'm not strung out due to running my restaurant efficiently and cushoning my chair with all the money that a baker will never have

stay female, bitch

[Anonymous No.4346397]

>>4346345
This made me grin and smile and im still smiling thats a long smile