/ck/ - Food & Cooking

[Anonymous No.5163514]

>red velvet anything

[Anonymous No.5163542]

>sriracha

[Anonymous No.5163968]

>asian-mex fusion

[Anonymous No.5163998]

>food and/or cooking

[Anonymous No.5164013]

>Bacon
>Nutella
>Rainbow foods

[Anonymous No.5164032]

Boba / Pearl milk tea

[None !OPIATE9fy. No.5164040]

isn't "red velvet" just adding food dye? I was really dissapointed when red velvet cake tasted like normal cake

[Anonymous No.5164043]

>>5164040
It has a little cocoa.

[Anonymous No.5164048]

>greek fucking yogurt

[Anonymous No.5164052]

>>5164040
i think its funny that you and i have the same posting schedule... every time i hop on /ck/ i see your posts right next to mine

[Anonymous No.5164056]

>threads about tasty things that rankle the autism of pasty suburban kids in flyover states

[Anonymous No.5164059]

>>5164040
>isn't "red velvet" just adding food dye?
Why are you even on /ck/ all the time if you don't know this?

[Anonymous No.5164062]

>>5164048
explain your dislike without exposing your babby palate

[Anonymous No.5164063]

>>5164048
enjoy your yoplait

[Anonymous No.5164065]

>>5164059
/ck/ is the fast food & ramen board

[Anonymous No.5164072]

>>5164062
>>5164063
I'm ambivalent about it. Too thick, imo. But the fad is killing me

>frozen greek yogurt
>cereal with greek yogurt clusters
>greek yogurt probiotic health drinks
bandwagoning and defeating the point of what makes it different from normal yogurt.

[Anonymous No.5164073]

>>5164062
>>5164063
not him, but i've been lol'ing my ass off for years at you dumbasses paying $2 more for strained yogurt you could make yourself.

[Anonymous No.5164083]

>>5164073
but I do make greek yoghurt myself. $2.30 for 1kg.

nice job fuckhead

>>5164072
>fad
>like a product and thus incorporate it into other foods

yep, greek yoghurt is definitely a fad! nice going there pal

[Anonymous No.5164097]

>white chocolate

[Anonymous No.5164134]

>>5164097
God, this. What an absolute abomination. Also

>those people that buy Cookies 'n Creme Hershey's bars

[Anonymous No.5164147]

>>5164040
>Not making your red velvet with pomegranate juice

[Anonymous No.5164170]

>avocados

[Anonymous No.5164178]

>>5164072
You realize that your last two examples don't amount to anything? "Yogurt clusters," if they're even yogurt at all, are dehydrated, so it wouldn't matter what kind of yogurt they're made from. A yogurt drink is nothing but yogurt added to liquid, so it also wouldn't matter what yogurt they start with. Shit, most Greek yogurt on the market isn't actually Greek yogurt. There isn't any rules on what constitutes Greek yogurt so most companies just add pectin rather than removing excess liquid.

[Anonymous No.5164183]

>>5164178
I know, that's what bugs me.

[Anonymous No.5164186]

>>5164170
>you

[Anonymous No.5164260]

>>5164134
>>5164097
I used to be the same way. Then I tried caramelized white chocolate. Holy shit, that stuff is like crack, and awesome in trail mixes(or straight.) I highly recommend you either seek some out or try it. The added complexity/bitterness of the caramel helps temper the cloying sweetness of white chocolate.

Just put some white chocolate in a single layer on parchment/silpat, 350 rotating/stirring every now and then. Should take about 10-15 min depending on your oven. I usually aim for a tan, very light caramel color or else it tastes burnt.

[Anonymous No.5164269]

>>5164260
I hardly think you're capable of understanding how skeptical I am of what you just said

[Anonymous No.5164279]

>>5164260

wut

[Anonymous No.5164312]

>>5163514
>red velvet

What the hell is up with this shit? Literally every girl at work has brought some 'red velvet' cupcakes in at some point.

isnt it just chocolate cake?

[Anonymous No.5164322]

>>5164312
a gas station i go to used to have red velvet cupcakes and the cake was red
that is the only experience i have with red velvet anything and it WAS THE GREATEST TREAT I HAVE EVER TASTED

[Anonymous No.5164324]

>express lane
>more than 10 items

[Anonymous No.5164326]

>>5164322
You've probably never had cream cheese icing before, all pleb red velvet recipes use cream cheese icing.

[Anonymous No.5164327]

>>5164312
Its just a chemical reaction between vinegar, coca and buttermilk.
Thats it.

[Anonymous No.5164333]

>>5164326
there was no icing
it was just red velvet cake with chunks of white somethings inside and powdered sugar on top

[Anonymous No.5164334]

>>5164279
>>5164269
http://food52.com/blog/5725-valrhona-s-caramelized-white-chocolate-3-simple-ways-to-use-it

[Anonymous No.5164335]

>>5163514
>Ordering Vietnamese or Thai
>No fish sauce please.

[Anonymous No.5164344]

>regular/diner-tier hamburger joint
>i'll have my patties medium rare please

[Anonymous No.5164349]

>Be waiter at Malaysian restaurant.
>Can you make the Chicken satay skewers without the peanuts my child is allergic?

[Anonymous No.5164363]

>lactose free ice cream

[Anonymous No.5164365]

'Greek' yogurt is too bitter. It blows my mind when I see people eat it, even plain.

Sirracha, everyone is going nuts over it. Same as pretzel buns.

Nutella and all the new Jif and Hersheys variations. I like hazelnuts but not with chocolate.

All the new Oreo styles. Rainbow, chocolate chip, mint, strawberry. What the heck.

Pasteurized cheese food product. Looking at you Kraft.

The deli meat at stores. Where the hell do you get a turkey that looks like an elongated football. Oh, you don't. So its turkey and filler.

[Anonymous No.5164371]

This asshole:

>orders a lot or the expensive stuff
>hey guys lets just split it equally so there is no hassle

or alternatively

>when people in the group (often white people) are swapping around change and notes to ensure that they pay only EXACTLY what they ordered

ffs just round it up or down to the nearest 5 or 0 $

[Anonymous No.5164410]

>Guy asks me out to dinner.
>Offers to take me to a genuine Scottish restaurant
>Arrive at Mcdonalds.

[Anonymous No.5164433]

>>5164410

McDonalds. Sounds Scottish to me.

[Anonymous No.5164473]

>>5164365
>'Greek' yogurt is too bitter. It blows my mind when I see people eat it, even plain.

Mix it with oatmeal.

[Anonymous No.5164482]

>>5164410

[Anonymous No.5164652]

>>5164052
are you the author of this: http://www.docdroid.net/4wdl/everything.pdf.html

>>5164040
time to go into hiding, son

[Anonymous No.5164658]

>>5164134
>not buying Cookies 'n Creme Hershey's bars

[Anonymous No.5164673]

>>5163514
>Do you have any mangoes grown in the UK?

[Anonymous No.5164983]

Gluten free anything.

[Anonymous No.5165076]

>>5164334
Fucking hell that looks good.

[Anonymous No.5165203]

>substituting creme fraiche with low fat yogurt

[Anonymous No.5165215]

>>5165203

[Anonymous No.5165258]

Red Velvet Cupcakes at Costco are GOAT

[Anonymous No.5165441]

>>5165203
do... peeps really do that?? I've done it with sour cream in a pinch and maybe plain yogurt or Greek yogurt...

[Anonymous No.5165577]

>>5164040
The red color is caused by the acidity of cocoa, a lot of it is dyed though

[Anonymous No.5165629]

>oh and can you put each individual piece of my meal on a separate plate

[Anonymous No.5165670]

>>5164097
>>5164134

White chocolate is the best chocolate.

[Anonymous No.5165682]

> Chopping, not pealing garlic
> Washing garlic
> Frying, then throwing out the garlic, and using the cheap plastic oil as an ingredient.

http://www.youtube.com/watch?v=jDGqtjcyxlQ

[Anonymous No.5165699]

>>5165670
For some reason white chocolate makes me nauseous if I eat more than a small amount of it

[Anonymous No.5166283]

>ketchup on mac and cheese

[Anonymous No.5166327]

>cake that's not pineapple upside down, carrot, cheese, ice cream, lemon, or german chocolate

[Anonymous No.5166335]

>marinara sauce on spaghetti

[Anonymous No.5167293]

>>5166283
>ketchup with eggs

[Anonymous No.5167309]

>>5164363
I make it with coconut milk. You mad?

[Anonymous No.5167314]

>>5167293
>ketchup

[Anonymous No.5167319]

>>5165682
>garlic

[Anonymous No.5167329]

>>5166283
>cheese
>>5167293
>eggs

[Anonymous No.5167348]

>>5164013
Rainbow Foods is pretty shit, but it's the only 24/7 place I can get unroasted cashews.

[Anonymous No.5167421]

>>5167348
How often do you need to buy unroasted cashews at 3AM on a Sunday?

[Anonymous No.5167423]

>>5167421
Is that a joke?

[Anonymous No.5167431]

>>5164048
What's your gripe with it? It's a legit different style of yogurt than "normal" yogurt.

[Anonymous No.5167434]

>>5167421
>This pleb doesn't bake vegan cheesecakes on a whim at 3 a.m.

[Anonymous No.5167436]

>>5165258
It's just chocolate with food coloring...

[Anonymous No.5167439]

>>5167436

[Anonymous No.5167441]

>>5165670
It isn't even chocolate

[Anonymous No.5167445]

>>5167439
It is...

[Anonymous No.5167450]

>>5167445
If you're going to make retarded oversimplifications, at least call it vanilla cake.

[Anonymous No.5167457]

>>5167450
Jeez you are dumb. All red velvet cakes are chocolate cake with cream cheese frosting. There is no difference between a chocolate cake with cream cheese frosting and a red velvet cake, only the color

[Anonymous No.5167460]

>>5167441
>White chocolate isn't chocolate because it doesn't contain cocoa solids

>Nature documentaries aren't movies because they don't contain actors

How you sound right now. I'd use that "least intelligent comment of all time" pic, but >>5167439 beat me too it

[Anonymous No.5167463]

>>5167457
Do you normally use buttermilk and vinegar in your chocolate cakes?

[Anonymous No.5167487]

>salting your meal at a restaurant

>low-fat/carb/sugar anything instead of moderation

>"you should go paleo"

>slicing into your steak immediately after grilling/pan-frying

>using packaged or pre-minced garlic

>drowning your food in spices

[Anonymous No.5167493]

>>5167487
>salting your meal at a restaurant
wh..what?

[Anonymous No.5167496]

>>5167487
>low-fat/carb/sugar anything instead of moderation
you can pig out to your heart's desire on pretty much all vegetables and still be eating way under your caloric maintenance
I agree with low micro nutrient products/trends being absolute crap though

[Anonymous No.5167497]

>>5164013
>>5167348
Cub Foods > Rainbow Foods

[Anonymous No.5167507]

>>5167493

People that cover their meals in salt and pepper as soon as the meal comes out and without even trying it.
Pisses me off incredibly, especially working in an open kitchen where I see it happen all the time..


>implying chefs don't taste and season your food accordingly....

[Anonymous No.5167508]

>>5167497
I get most of my groceries from Cub. Trader Joe's and Amazon usually have the rest. Sometimes I put off shopping for so long that they can't fit my stuff on the belt.

[Anonymous No.5167509]

>"finish your plate or no dessert!"
URUIUGISASAARRGHH
i'm not a pretentious health nut but fuck this

[Anonymous No.5167513]

>>5167507
I happen to like the sensation to salt as it hits your tongue before you bite into the food. If it's already in the food than you can't experience that.

[Anonymous No.5167514]

>>5167509
>Yeah!~ lets waste food

Moron

[Anonymous No.5167515]

>>5167513

Your taste buds are in your asshole....

[Anonymous No.5167516]

>>5167507
totally agree. it's just as bad with home cooking if they don't even try it first though, it's a pointless "look at me being superior n shit" thing.

[Anonymous No.5167518]

>Did you get full?
My dad has always asked that and it's gross.

[Anonymous No.5167521]

>>5167516
>>5167515
You guys must be real joys to be around

[Anonymous No.5167525]

>>5167514
did your family not own a refrigerator?
>let's stuff our kids with more than they even feel comfortable eating and then give them a heaping bowl of ice cream. that'll set them up for healthy habits further down the line!

[Anonymous No.5167528]

>>5167521

> I fucking love the taste of salt

Go fuck a toaster....

[Anonymous No.5167534]

>>5167521
>I happen to like the sensation to salt as it hits your tongue before you bite into the food. If it's already in the food than you can't experience that.

This just sounds very childish. I'm not saying you're not allowed to have this opinion, but people with refined palates are usually long past enjoying the experience of salt on your tongue.

[Anonymous No.5167539]

>>5167534
Not sure why you think enjoying salt is childish. It's a pretty basic pleasure for all mammals.

[Anonymous No.5167543]

>not having a reverse osmosis system in your kitchen

[Anonymous No.5167544]

>>5167534
You've never eaten a pretzel?

[Anonymous No.5167545]

>>5167544
I knew someone who would eat a giant pretzel without knocking off any of the salt. It was weird.

[Anonymous No.5167547]

>>5167544

Yep, they're are for plebs

[Anonymous No.5167550]

>>5167547
>tips fedora

[Anonymous No.5167553]

>>5167539
It's childish to salt food that has been prepared for you by people who can cook better than you can, and because you simply don't allow other flavors that could arise out of their dish to take form. Instead you just prefer to splash salt all over your plate because that's all you like.

[Anonymous No.5167554]

>>5167516
>it's a pointless "look at me being superior n shit" thing.
I'm sure it's not that. Its a habit.
Also if you put seasonings on a table some people are going to use them. If you go to a Chinese restaurant and there's soy sauce on the table, well that's dumb as hell since soy sauce is already in all the food. But that doesn't stop some people from pouring soy sauce all over their rice and food - it's there, so they just think they're supposed to use it.

[Anonymous No.5167556]

>>5167553
Good god, you have a superiority complex. Seek help

[Anonymous No.5167558]

>>5167544
Bringing up pretzels when I was talking about restaurant food just shows how fucking stupid you are.

[Anonymous No.5167559]

>>5167553
I think it is childish to assume a professional chef caters to all tastes, appealing to authority as a form of discourse, thinking that having food preferences is a sign of immaturity, etc.

But hey, maybe eating out is a really big deal to you.

[Anonymous No.5167561]

>>5167554
>that's dumb as hell since soy sauce is already in all the food
Guess how I know your experience with Chinese food doesn't go beyond PF Chang's and Mr. Lee's All-You-Can-Eat?

[Anonymous No.5167563]

>>5167556
Honing taste and refining your palate is not too hard if you're open-minded, and salting food is like a great equalizer for those who don't care about expanding their horizons.

Ask any chef about salting food once it's arrived in front of you. They care for a reason, not for some superiority complex.

[Anonymous No.5167568]

>>5167561
That's the sort of place i'm talking about.
The handful of traditional Chinese places I've been to did not put soy sauce on the table.

[Anonymous No.5167573]

>>5165577
red velvet used to be made by a reaction of acidic vinegar and buttermilk with alkalized cocoa. Which mean the cake fluffy and red.

today it is just a crap ton a red food coloring.

[Anonymous No.5167597]

>>5167559

Thats the thing though. People salt the food before they even taste it.

I have no problem with people adding salt if it is required, but adding salt because "i liek salt" is fucking ridiculous...

[Anonymous No.5167615]

>>5167573

Just a wee bit of vinegar.

[Anonymous No.5167618]

>>5167597

Are you the same guy that thinks that everybody is faking their food allergies because they don't like shellfish?

[Anonymous No.5167625]

>>5167573
>acidic vinegar
As opposed to alkaline vinegar? Also, buttermilk is already acidic. How does acid react with acid?

[Anonymous No.5167626]

>>5167615
I use vinegar for all my chemical leavening if it fits in the moisture budge, even if the recipe specifies baking powder. I can math enough to get the ratios correct.

[Anonymous No.5167629]

>>5167626
*budget

[Anonymous No.5167633]

>>5167626
So do I. Vinegarbros. Assuming you're a bro and not a brodette.

[Anonymous No.5167650]

>>5164410
He has a great sense of humor. He's a keeper.

[Anonymous No.5167771]

>>5167618

I dont see how that has anything to do with the amount of seasoning of something.

But yes, I semi do believe that.
We have fuck heads come in all the time that claim they are gluten free, but will say somethings with gluten in them are fine to eat. Some say they have allergies to onion but "its alright if I can't see them."

Why can't people just say, I simply don't like that, or I'm on a diet. Can I please not have it.
I take allergies very seriously and when I go out of my way to make something right for a customer and it turns out they were lying, its fucking pisses me off. Same thing when someone doesn't state an allergy (even thought it clearly says to do so) and we have to make another dish. It can sometimes disrupt service, and is simply not profitable.

You would be surprised at the amount of stupidity chefs have to deal with. Including the same thing discussed in this thread. Salt. Dishes coming back because they are to salty, even when I witnessed them seasoning food before they tasted it.....