No mom you're fucking wrong god damn: the thread

[Anonymous No.6005305]

>use cold water, it boils faster

[Anonymous No.6005316]

>talking shit about your mom behind her back because she put cold water instead of hot water in a pot
people used to only use cold water from the tap for consummation because hot water would leach lead from the pipes, so that's probably where she got the idea from. if you had lived in a house with lead pipes and didn't listen to her, you were literally eating/drinking more lead. that's probably why you're sitting here talking shit about your mom instead of doing something productive. bastard.

[Anonymous No.6005320]

>>6005316
Shut the fuck up mom, hot water boils faster

[Anonymous No.6005325]

>you need to cut the steak open in order to tell for sure how done it is!

[Anonymous No.6005330]

>>6005320
yeah and what temperature does leaded water boil at fuckface?

[Anonymous No.6005333]

>>6005330
ITS 2014 MOM

[Anonymous No.6005334]

>>6005320
>hot water boils faster

it really doesn't matter.

[Anonymous No.6005335]

>>6005325
>when she presses the steak against the grill because it makes a cool sound but squeezes all the juice out
I love her but this is heresy.

[Anonymous No.6005336]

>>6005334
It does if you want your water to come to a boil faster

But you enjoy waiting 30 minutes for your ice water to reach boiling point.

[Anonymous No.6005343]

Why not just boil it in the kettle?

[Anonymous No.6005346]

>Oh, I forgot to put the food away last night? That's okay, it's still good. :^)

[Anonymous No.6005352]

>>6005346
>tfw I'll still eat it anyways

Plus if it was something like Adobo then literally who cares

[Anonymous No.6005356]

>>6005336
...who uses ice water?

the water that comes out of the tap isn't that cold.

[Anonymous No.6005360]

>I'll bake pork chops in campbell's cream of mushroom soup again, everyone loves it

There were times that I just didn't eat dinner

[Anonymous No.6005361]

>food shouldn't be too flavorful
She literally said this to me

[Anonymous No.6005363]

>>6005356
Huh, my tap water is practically freezing.

[Anonymous No.6005369]

>>6005356
It can be, anon. You've never heard of pipes bursting?

[Anonymous No.6005371]

>>6005343
That's what I do.

[Anonymous No.6005372]

>>6005360
>everyone loves my green bean casserole!

This is more my aunts but god damn. I can only tolerate fresh green beans as it is.

[Anonymous No.6005378]

I never ate a medium steak until I was 17 and even then I did it when no one was home. Even in restaurants parents wouldn't let me eat anything under well done because I might get food poisoning.

I know this sounds like I'm just bullshitting but I'm serious. I thought all seafood was shit until I realised it wasn't meant to be fried for 20 minutes.

[Anonymous No.6005387]

>>6005378
>tfw my grandma had only known shrimp as shitty cold cocktail shrimp
>my mom makes hot shrimp in butter
>my grandma fucking puts them on ice and the butter solidifies

[Anonymous No.6005390]

>>6005363
>>6005369
sorry I live too close to the equator for that to be an issue.

The coldest our water gets without ice/refrigeration is probably around mid 60's

Carry on.

[Anonymous No.6005391]

>dont put the stoneware on anything above medium heat or you'll get stoneware poisoning

Not even joking. She flipped her shit every time she saw me boiling water on high heat in any of our pots.

[Anonymous No.6005393]

>>6005335
ugh my gf told me to do this the other day while cooking burgers on the skillet.

>they are taking too long anon just push them down it will cook faster!

bitch im gonna push you down

[Anonymous No.6005394]

>>6005336
im sorry your stove is a piece of shit :(

[Anonymous No.6005407]

>>6005335
>friend invites us over for football and bbq
>throws chicken breast on the grill
>starts stabbing it with the tongs
>'what are you doing??'
>you gotta stab it so it cooks all the way through

[Anonymous No.6005417]

>>6005387
But potted shrimp is great on toast.

[Anonymous No.6005419]

>You don't put chives in scrambled eggs
>WHY THE FUCK NOT MOM
>BECAUSE YOU JUST DON'T
>GOD MOM, FUCK YOU BITCH I HATE YOU SO MUCH I'LL KILL YOU
y'all know how it be

[Anonymous No.6005463]

>anon there is too much garlic in this garlic soup
>this onion soup is too oniony
>anon this is good but its just too rich

sorry that my food has flavour god damn it mom

[Anonymous No.6005467]

>>6005346
I eat food that's left out all the time, dude. Never once have I gotten sick from it.

[Anonymous No.6005470]

>growing up
>"get out of the kitchen, you're making a mess"
>"get out of the kitchen, you'll hurt yourself"
>never learned how to cook

[Anonymous No.6005475]

>>6005393
she's right, they will

>but muh jooses
It's fat and protein. Don't fuckin worry about it.

[Anonymous No.6005487]

>>6005470
Children 'helping' in the kitchen is seriously the worst thing though.

5 year olds have no business in there.

[Anonymous No.6005488]

>>6005475
confirmed retarded

[Anonymous No.6005489]

>>6005316
Even in a modern home it's generally considered preferable to not treat hot tap water as potable, due to potential contamination from the water heater.

[Anonymous No.6005493]

>>6005470
>>6005487
>not giving your kids/nieces/nephews something boring and mundane to help with like peeling corn or snapping peas
>not involving them in your cooking so they grow up wanting to cook
>teaching them to avoid the kitchen

great parenting

[Anonymous No.6005499]

>>6005493
>i never wanted to cook because uncle anon made me do boring stuff like peel corn and snap peas
>he's going in the cheapest nursing home

[Anonymous No.6005500]

>>6005390
Try living somewhere with a winter some time, it comes with all sorts of little inconveniences.

[Anonymous No.6005502]

>>6005488
You're going to argue with me?

[Anonymous No.6005503]

>>6005493
I'd wait till they're 8 or so to reduce the chance they'll burn themselves.

[Anonymous No.6005504]

>>6005419
>not adding chives

turbopleb spotted

[Anonymous No.6005508]

>>6005493
children have a predisposition towards destruction and making messes, they have no place in the kitchen.

[Anonymous No.6005509]

>>6005419
Your mom loves you, anon.

[Anonymous No.6005513]

>>6005487
>be 8
>want to help mom
>asks me to peel the potatoes
>peeler is no where to be found
>gives me an ultra sharp paring knife
>knife slips
>filet my finger
>no longer allowed to help

I still have that scar on my first finger

[Anonymous No.6005519]

>>6005502
Are you seriously suggesting that squeezing meat of all of it's internal moisture has no effect on the final product?

Are you this dumb?

[Anonymous No.6005520]

>>6005509
I know :3 I love her too

[Anonymous No.6005522]

>>6005508
They used to have books like this so girls could function in a kitchen. But kids these days grow up with degenerate culture like gordon ramsay and 50 cent

[Anonymous No.6005525]

>>6005513
>my mom makes fun of me because I'd rather use a vegetable peeler

mostly it's because she's some kind of knife wizard and she can peel a potato with a paring knife faster than anyone can with a peeler.

[Anonymous No.6005526]

>>6005503
>burn themselves peeling corn and snapping peas

[Anonymous No.6005527]

>>6005522
>Tomato cut in that useless shape as if anyone would eat it
>cubes of cheese toothpicked into an orange

what the fuck man

[Anonymous No.6005531]

>>6005526
Oh I did peel corn when I was 5 or so.
I meant actual cooking, as in I learned how to make bacon and pancakes at 8 by myself.
Box cakes and brownies were easy too.

[Anonymous No.6005532]

>>6005526
There are people in this world who don't know how to fucking boil water, I'm sure there are kids who somehow burn themselves peeling corn.

[Anonymous No.6005538]

>>6005500
triple dubs means you're right

[Anonymous No.6005540]

>>6005527
welcome to the '50s

[Anonymous No.6005561]

>>6005519
I'm suggesting it will cook faster if you press it. I'm also suggesting that the flavor won't change that much. Also, have you ever in your life had "dry" burgers? Because I fuckin haven't.

[Anonymous No.6005566]

>>6005525
and you're probably retarded with a knife

[Anonymous No.6005572]

>>6005561
>I'm suggesting it will cook faster if you press it.
Who cares if it cooks a tiny bit faster?

> I'm also suggesting that the flavor won't change that much.

No, it's not a huge change, but it is something.

>>Also, have you ever in your life had "dry" burgers? Because I fuckin haven't.

plenty of times.

[Anonymous No.6005576]

>>6005561
Other anon here. I have.
If you press out all the juices, it does become pretty dry... and it has a really bad effect on the texture/flavor.

[Anonymous No.6005590]

>>6005572
>>6005576
Again, I've never had a burger I'd call "dry". Also, as far as I'm concerned, one of the shittiest things a burger can do is ooze juice all over a nicely toasted bun, and make that bun soft and shit.

[Anonymous No.6005604]

>>6005590
Theres a difference between being greasy on the outside and juicy on the inside. That's why you keep the juices locked in the burger. And when you take your first bite and it starts oozing out. Who gives a fuck? Hamburgers are supposed to be messy.

[Anonymous No.6005606]

https://www.youtube.com/watch?v=j4pLL1IeFm8

Jump to 6:05.

[Anonymous No.6005609]

>>6005590
>one of the shittiest things a burger can do is ooze juice all over a nicely toasted bun, and make that bun soft and shit.
Most of burger places ive been to poured the buns with either the juice or stock before putting it on the grill.

[Anonymous No.6005612]

>>6005604
Juices don't "lock in the burger". That's a myth. I don't add grease, and when the bun turns pink from the protein runoff, I'd say that's most definitely from the burger patty's "juices."

[Anonymous No.6005647]

>>6005612
First of all, you are doing it wrong.

Second of all, this is why you let your meat rest.

Same thing happens to a steak of you eat it immediately after pulling it off of the grill.

>protein runoff
holy shit wtf am I reading it's like you've never heard of drippings before

[Anonymous No.6005648]

>>6005316
>because hot water would leach lead from the pipes

Lead hasn't been used for water pipes since the days of the Roman Empire, as it's poisonous and prolonged use will make you crazy*
and eventually kill you but one can still encounter older homes with galvanized steel water pipes, which can rust up from the inside until
the pipe is completely clogged if the plumbing system is not properly grounded.

* It's been suggested by some historians that use of lead water pipes by the Romans may have contributed to their demise, as the
population became crazier and crazier over time and this lead (get it?) to them making bad decisions and generally behaving like dicks.

[Anonymous No.6005650]

>>6005305
Cold water won't boil faster, but hot water does freeze faster than cold.
http://en.wikipedia.org/wiki/Mpemba_effect

[Anonymous No.6005652]

>>6005305

the reverse is true though, boiling water freezes faster than room temperature

[Anonymous No.6005661]

>>6005648
looks like an opened light saber

[Anonymous No.6005664]

>>6005648
>Lead hasn't been used for water pipes since the days of the Roman Empire
Wrong. Lead was used for plumbing well into the 20th century. If you live in an older house it's not unlikely that you have lead pipes or solder.

[Anonymous No.6005668]

>>6005661
nerd

[Anonymous No.6005669]

>hey let's make this prepackaged soup thing and use ruin perfectly good pasta with it
>hey let's use ketchup for soup and throw beef and steak and potatos

i love you mom, but never try to cook western ever

[Anonymous No.6005671]

>>6005648

My house is around 400 years old and has lead pipes for everything. I think I am fucked whichever tap I get water from.

[Anonymous No.6005672]

>>6005647
I do let meat rest. I still don't like it when juices saturate my bread.

I know what drippings are. Protein and fat.

[Anonymous No.6005681]

If I'm cooking pasta then I'll leave it in cold water and let it boil since it makes getting the al dente timing easier

[Anonymous No.6005682]

>>6005671
you can get tap mounted filters which will mostly get rid of the lead. or you can move.

[Anonymous No.6005687]

>>6005664
I know in Toronto it is generally the water main that is lead, and then only for buildings <4 stories. You can somewhat mitigate the damage by running your water for a few minutes before you use it.

[Anonymous No.6005691]

>>6005672
>I know what drippings are. Protein and fat.

Most just fat.

>>6005672
>I still don't like it when juices saturate my bread.

Again, you are doing it wrong if your patty is so wet without squeezing it that it soaks the bread.

lrn2ck

[Anonymous No.6005692]

>>6005682

I rent and can't afford to live anywhere else.

[Anonymous No.6005699]

>>6005691
>Most just fat.
Actually, it's typically around 70% water, 20% protein and 10% fat, but you know. Whatever you say, anon.
>you are doing it wrong
This all started because I said it makes little difference whether you press the meat. You complained that all muh jooses be gone. I replied that they're not as important as you think, so long as the meat itself is still moist (and I've never had a dry burger). You're losing the argument in making assumptions. This is why 4chin blows.

[Anonymous No.6005706]

>>6005699
>Actually, it's typically around 70% water, 20% protein and 10% fat, but you know. Whatever you say, anon.

LOL ok.

>that much water
maybe, but I doubt it.
>more protein than fat

I can't remember the last time my Chicken breast rendered into liquid...I do remember all of the bacon grease I have stored in my fridge.

>You're losing the argument in making assumptions. This is why 4chin blows.

No, you are just stating idiotic beliefs as facts and claiming "i know this, therefore you are wrong".

Meanwhile not a single person in this thread has agreed with you

[Anonymous No.6005713]

>>6005699
Oh, here we go (just because you are so pants on head stupid):

http://www.healthaliciousness.com/nutritionfacts/nutrition-comparison.php?o=4606&t=4002&h=4609&s=100&e=100&r=100

>Meat drippings (lard beef tall
>Serving Size 100g
>Total Fat 98.59g
>Protein 0g

You were saying?

[Anonymous No.6005716]

>Chicken isn't over cooked to the point of being so dry it needs some sort of sauce to dip it in
>Or has a bit of coloring because it was cooked hole instead of cut into its individual pieces then cooked.

"Oh my god, this is raw, you're going to get sick anon! I can't eat this, I don't want food poisoning. I'm just going to microwave this for a minute to finish cooking it."

I love my mom, but she's so scared of food related illnesses she over cooks everything. I only just recently got her to try medium-well steaks, which she still thought was undercooked enough to make her sick.

[Anonymous No.6005717]

>>6005706
By losing the argument, I meant you've lost what it was.

[Anonymous No.6005720]

>>6005508
>Humans* have a predisposition towards destruction and making messes...
Logic.

[Anonymous No.6005725]

>>6005717
>>6005717
>By losing the argument, I meant you've lost what it was.

The argument was squeezing out all the juices (see: rendered fat) has / does not have a significant impact on the outcome of the burger.

Myself, and others have showed that it does, and more over that it is completely pointless to do so as anyone who has cooked for more than a year can make a fine burger without "jooses ruining the bun"

[Anonymous No.6005730]

>>6005419
B-but... I always put chives in my eggs...
What's so bad about that?

[Anonymous No.6005732]

>>6005561
You're making me angry, boy.

[Anonymous No.6005734]

>>6005467
neither have i, but only overnight or so

never tried food left out for a couple of days

[Anonymous No.6005735]

>>6005713
Lard and tallow aren't beef drippings, that's rendered fat. You won't get that as meat drippings unless you're cooking pure fat, it'll have water and whatever else is in the meat.

You can't reduce fat, because there's no water in it. You reduce pan drippings after cooking meat because there's water, and removing the water concentrates it.

[Anonymous No.6005739]

>hey grandma what did you use for the sauce?
>some curry, onions, ketchup and garlic
>ketchup
God damn it Grandma.

[Anonymous No.6005744]

>>6005419
i always thought i hated eggs because my mom scrambles them until theyre like yellowishbrown chunks of chewed bubblegum

turns out, my dad just only eats things terribly overcooked

[Anonymous No.6005746]

>>6005682
ok, get the filters. they're like $80 here. Just verify that they will actually get lead out. There are websites that independently verify this stuff, I can't be arsed to find them now however

[Anonymous No.6005747]

>>6005735
I said there was some water, but if you think you are going to get as much drippings from a 93/7 burger as you will from a 80/20 you obviously don't know much about cooking.

The difference is the fat content, which creates more liquid as it renders

[Anonymous No.6005754]

>>6005725
>Myself, and others have showed that it does,
Not really. You've made claims loosely based off vague references to anecdotal evidence. Not exactly proof.

[Anonymous No.6005761]

>>6005463
never understood "too rich"

still dont really know what it means

[Anonymous No.6005768]

>>6005747
>but if you think you are going to get as much drippings from a 93/7 burger as you will from a 80/20 you obviously don't know much about cooking.
I never said anything like that and that doesn't have anything to do with what we were talking about

You have shown me you just want to argue, and I'm not really into that. I'm sorry baby. I'm out.

[Anonymous No.6005769]

>>6005754
>You've made claims loosely based off vague references to anecdotal evidence.

Oh and you aren't doing the same?

Please find one cook or chef on record that says flattening the burger doesn't effect it

[Anonymous No.6005772]

>>6005761
Too much fat, sugar and carbs to handle.

[Anonymous No.6005773]

>>6005768
>I never said anything like that and that doesn't have anything to do with what we were talking about

You have got to be trolling

>hurr squeezing the patty doesn't affect the final outcome that much

Yes it does, as you can see a lot of that juice that you are squeezing out is rendered fat and by removing it you are creating a less flavorful, less juicy burger

>hurrr most of that liquid is water anyway

Well not really, as you can see by cooking burgerers with higher fat content produces much more liquid (which is why fattier meats are preferable for burgers)

>hurr you aren't even answering my questions this isn't even what we are talking about

[Anonymous No.6005774]

>>6005336
you should never use hot water for cooking, your water heater is full of heavy metals and other mineral buildup from years of heating water, its not a good habit to get into

[Anonymous No.6005780]

>high fructose corn syrup is bad for you

[Anonymous No.6005781]

>>6005769
http://aht.seriouseats.com/archives/2012/09/the-burger-lab-smashed-burgers-vs-smashing-burgers.html

[Anonymous No.6005784]

>storing bread in the fridge
>storing fruit wrapped in plastic
>glass stove top with metallic frames to make it especially difficult to keep clean
>no oven
>heirloom china and unused kitchen appliances in cupboards; actual kitchen tools taking up space on dinner table and counters.
>glass cutting board
>shards of bone in soups
>not letting me use the kitchen because "it's muh jerb"
>"anon, why can't you cook anything?"

[Anonymous No.6005790]

>>6005316
>consummation
what a fucking moron.

[Anonymous No.6005798]

>>6005781
>So when is it not a good idea to smash? Well there's the obvious: you can't smash a burger on a grill.

>But what about in the skillet or griddle? I cooked through a couple dozen burgers smashing at various stages during cooking in order to make sure. The results? If you don't want to lose juices, you must smash within the first 30 seconds of cooking.

>Press down on a burger during this phase, and the juices come gushing out into the skillet or onto your coals. You're left with what amounts to a meat patty with the texture of a sponge that's been run through a ringer.

Thanks for proving my point.

Smashing a burger once it's already cooking to "help it cook faster" results in it releasing all of the juices. Smashing it in the very beginning of cooking is no different than making a thinner patty.

The burgers they are referring to smashing are the thin steak-patty types that are going for a good crust above a mid-rare center, btw. Apples and oranges

[Anonymous No.6005801]

>>6005781
>Once you start smashing after the 1 minute mark, that's when juices really start to flow and you end up with a dramatically drier burger—a good 50 percent more moisture is lost in a burger smashed after 1 minute versus one smashed within 30 seconds.

Oh shit what squeezing has a significant impact?!

[Anonymous No.6005805]

>>6005669
>throw beef and steak and potatos
Throw em around in the kitchen?

[Anonymous No.6005808]

>>6005798
What kind of moron cooks a burger on a grill though?

[Anonymous No.6005818]

>>6005808

[Anonymous No.6005820]

This is now "No anon you're fucking wrong god damn: the thread."

[Anonymous No.6005836]

>>6005781

You're literally the most defensive and retarded person I've seen on 4chan. You know you're wrong and you can't just admit it on an anonymous board where no one will remember you in another thread. Congratulations. And yes I've read /pol/ and /v/

[Anonymous No.6005837]

>>6005818
cook it in a cast iron skillet and baste with butter and thyme

infinitely better than a "backyard grilled hamburger"

[Anonymous No.6005838]

>>6005837
I don't find.

[Anonymous No.6005839]

>put the apple pie in the fridge or it will go bad
>just microwave it if you want to eat it!

[Anonymous No.6005845]

>>6005808
>>6005837
It depends on what I'm making really.

If you're doing a cook out kind of deal it's nice to get that smokey grill flavor

I prefer most meats in a skillet though, unless I'm smoking them

[Anonymous No.6005852]

>>6005845
>dad thinks the only good cooking is grill cooking
>parents move into a small apartment for downsizing
>apartment does not allow fire on the premises
>dad can't grill
>buys an electric grill

[Anonymous No.6005853]

>>6005837
Yeah no.

[Anonymous No.6005862]

>>6005852
I had a stovetop that had a electric grill, it was a jenn air, you could still char stuff and it was fucking great to be able to grill chicken in the middle of winter in my warm kitchen,

[Anonymous No.6005868]

>>6005862
>great to be able to grill chicken in the middle of winter

But that's not grilling. You are literally just stovetop cooking on slats.

Grilling is only grilling if you are using some sort of fuel below your grill (gas grills don't count either)

Might as well just cook it in the skillet

[Anonymous No.6005877]

>>6005853
>can't into french cooking

[Anonymous No.6005884]

>forcing me to perform sexual acts on my uncle why she filmed it.
Ha ha, I'm on to you MOM!!!! you silly billy. you said this was normal!

[Anonymous No.6005898]

>>6005877
>french burger
W0t?

[Anonymous No.6005905]

>>6005898
>implying french burgers aren't better than americanized ones

[Anonymous No.6005917]

>>6005898
>doesn't know arroser is a french technique

[Anonymous No.6005924]

>>6005343
Merifats don't have kettles for some retarded reason

[Anonymous No.6005936]

>>6005924
The British boiled Washington D.C in 1814 so they've been wary of them ever since.

[Anonymous No.6005938]

>>6005508
>Dat trigger discipline
I hope the whisks start up and break her fingers

[Anonymous No.6005947]

>>6005938
pls no bully

[Anonymous No.6005953]

>>6005924
A lot of us have kettles though...

But you are correct most americans drink coffee and use something akin to an electric kettle to make it

[Anonymous No.6006023]

>Whole Wheat bread is better
Fuck you and your whole wheat agenda, whole wheat bread is nasty ass acidic shit that tastes like ass. Whitebread4ever.

[Anonymous No.6006057]

>>6006023
Whole wheat typically has more sugar in it as well in order to mask the taste

It really isn't better for you. Not enough fiber to justify it.

[Anonymous No.6006062]

>Dont buy margarine, butter tastes better!
YEah naw mom you fat fuck

[Anonymous No.6006077]

>>6006062
She's right.

[Anonymous No.6006104]

>>6005868
Grilling has nothing to do with fuel, its about direct heat

[Anonymous No.6006106]

>>6006057
>typically
Yeah, shit bread maybe.

[Anonymous No.6006125]

>>6006106
give me a brand name that you consider good

[Anonymous No.6006141]

>>6006062
that's 100% correct though

[Anonymous No.6006147]

>>6005305
"don't fill the pot with hot water, its been sitting it that dirty tank!"
>bathes in that same water daily, brushes teeth with it, makes ice cubes etc..
>the only time not to use it is when your literally boiling it.

[Anonymous No.6006148]

>>6006062
Why would you argue with this?

[Anonymous No.6006158]

>fat mom
>doesn't want to excercise, but insists eating low-cal. food will help her lose weight
>"but anon, it's fat-free/zero-calories/low-sodium/etc.! it's MUCH healthier!"

[Anonymous No.6006177]

>>6006158
But you do lose weight by eating fewer calories than your basal metabolic rate demands.

[Anonymous No.6006196]

>>6006177
>science

[Anonymous No.6006198]

>>6005837
>>6005877
>>6005905
>>6005917

The burger is sacred, don't you dare taint it with filthy French ideas and techniques.

[Anonymous No.6006203]

>>6005905
So the French are the new burger people. Got it. Fuckin burger eating frogs. Such faggots.

[Anonymous No.6006235]

>>6006198
>filthy French ideas and techniques
>literally smother it with butter
>unamerican
yeah, okay Schlomo, keep trying to ruin america

[Anonymous No.6006238]

>>6006235
>smother it with butter

Isn't that like 50% of the French culinary tradition?

[Anonymous No.6006242]

>>6005305

>If you don't snap the spaghetti it won't cook evenly
>You should wash the starch off pasta, that's how the italians do it

What the fuck mom that's not how you taught me to cook pasta where did this come from

[Anonymous No.6006244]

>>6006238
Yes. It's why french food is so damn good

[Anonymous No.6006276]

>>6005360
That sounds really good actually, even though pork chops are the shittiest cut of pig you can buy.
>>6005467
Eat some eggs that have been left out for 12 hours, tough guy.

[Anonymous No.6006284]

>>6005475
>>6005502
>>6005561
Get a load of this fag.

[Anonymous No.6006288]

>>6006284
says the guy replying to posts which have been addressed and are over 4 hours old

[Anonymous No.6006298]

>>6005837
>women in charge of cooking

This is why the best chefs in the world are men. Because just like everything else in life, women are terrible at it.

[Anonymous No.6006300]

>>6006288
Cry more.

[Anonymous No.6006327]

>mom, how would you like your steak cooked?
>well done please son :^)
>but mom, this was an expensive steak and well done is ruined
>I dont like the blood, eww! :)

[Anonymous No.6006335]

>>6005681
water should be on a high boil for cooking pasta.

[Anonymous No.6006353]

>>6006298
True. So I don't understand why you're hating on traditional French style cooking, faggot.

[Anonymous No.6006359]

>>6006353
French cooking is fine. But a grilled burger is objectively superior.

[Anonymous No.6006373]

>>6006327

then don't buy her expensive steak, dingus
if you have a friend who can only stomach whiskey in a shitload of coke, you don't buy that friend JW Blue for his birthday

[Anonymous No.6006374]

>>6006359
http://www.nytimes.com/2014/06/25/dining/how-to-make-a-great-burger.html?_r=0

Okay, yeah, whatever faggot.

[Anonymous No.6006424]

>>6006288
>over 4 hours old
Fuck you. This is /ck/. That could be the standard reply time between posts. Threads last for days.

[Anonymous No.6006439]

>>6006424
No shit /ck/ is slow, but it's not that slow. If you think that's standard, then I would suggest you
>>>/7chan/
With all the other pretentious neckbeards

[Anonymous No.6006448]

>arguing for about water, lead pipes and burgers for the entire length of the thread
Another thread ruined.

>>6005305
Maybe next time you try to start a thread with a relatively novel idea, you don't use a bizarre, pants-on-head-retarded example that literally no one has ever argued about in a private family kitchen before. If you do, you can have mommy's pussy for dessert,

>>6006439
Pfft. I know it's not standard, fedoralord, but /ck/ is one of the slowest boards here, if you don't buy into it then you keep that fedora tipping, baby.

[Anonymous No.6006449]

>>6006062
That's just nasty, butter tastes so much better, and if it's a health issue then you are using disgusting amounts of it.

[Anonymous No.6006454]

>>6006448
I go to /ck/ every fucking day. It's not 4 hours between posts slow, as is evidenced by this thread alone. Also, I think it's incredibly ironic that a wizard is calling me a fedoralord.

[Anonymous No.6006459]

>>6005784
My roommates are slobs, bread on the counter will mold in a week

[Anonymous No.6006465]

>>6006454
This for all my autists out there tippin'... fedoras
I don't care where you at, the milliner parking lot
The express way, whatever
What I want you to do right now is just STOP
And let em' keep tippin' man

>incredibly ironic
4U

[Anonymous No.6006468]

>All bread must be frozen IMMEDIATELY
>Tomatoes in the fridge IMMEDIATELY
>Microwaving bacon
>Red Hots are food
"The chicken's got a few more hours left in the crock pot."
>Pork tenderloin + Lipton's onion soup mix
>Overcooking all meat
>Boiling chicken

[Anonymous No.6006482]

>>6005387
I see nothing wrong with these things.

[Anonymous No.6006510]

>>6005730
Just to clarify, it was mom who said you don't put chives in eggs. Hence I replied "why the fuck not, mom?"

[Anonymous No.6006543]

>>6006468
>Microwave bacon
>Not god tier

I bet you like your bacon all shitty and crispy. Just eat fucking bark, you waste of space.

[Anonymous No.6006555]

>>6006543
>microwaving bacon
>not cooking it in its own fat
enjoy your flavorless shit

[Anonymous No.6006559]

>>6006459
How long do you expect bread to last?

[Anonymous No.6006574]

>>6006468
>tomatoes in the fridge

[Anonymous No.6006646]

>>6005487
>>6005493
>helped my mom chop vegetables since I was six years old
>now a chef

I'm sure those two things are related.

[Anonymous No.6006727]

>>6005361

If she means overusing spices in food and not letting the ingredients speak for themselves she is right.

[Anonymous No.6007132]

>>6005522
>degenerate culture like gordon ramsay
>implying

[Anonymous No.6007141]

>>6007132
I don't think he implied it, he stated it as direct as possible.

[Anonymous No.6007154]

>>6005391
ever heard of lead glaze?
you probably have but the lead poisoning makes you too stupid to realize what you've done.

[Anonymous No.6007163]

is this you op?

[Anonymous No.6007168]

>>6005499
>lying on /ck/
you're going to hell, Anon

[Anonymous No.6007356]

>>6006242
>went grocery shopping the other day
>turn into the pasta aisle
>pre-snapped pasta
>people are so lazy they'll buy pre-snapped pasta and pay more for it

[Anonymous No.6007361]

>>6007163
>make her a sealed container with water, colored alcohol, and oil
>ask her to mix the alcohol and oil

[Anonymous No.6007872]

>>6007163
Christ.

[Anonymous No.6007904]

>>6006555
Do you think the bacon somehow magically has no fat when cooked in a microwave?

[Anonymous No.6007907]

>>6006147
metal and mineral poisoning await you. There's a huge difference between putting something on your skin and drinking it.

[Anonymous No.6007916]

>>6007163
Confirmed OP.

[Anonymous No.6007942]

>>6005508

children have to be taught to not be shitty stupid assholes, or they will never stop being that way

my mom sucks at cooking but at least I learned how to make basics and chop stuff and food safety

[Anonymous No.6007946]

>>6006062
This

[Anonymous No.6007971]

>>6005784
>random fact
>fruit in its plastic bag will stay fresh longer than it sitting out in the open

[Anonymous No.6007980]

>>6006468

>tomatoes in the motherfucking fridge

why even live

[Piracy !!1zjmpE5cmno No.6008029]

>>6005784
>Implying there's anything wrong with storing one loaf of bread in the fridge

[Anonymous No.6008033]

>>6006459
so use it within the week
>>6007971
uh no, fruit in a bag will ripen (and eventually rot) faster because of the ethylene the fruit emits

[Anonymous No.6008036]

>>6008033
are we talking fruit that you buy in a market and comes in some generic plastic bag or pre-packed fruit in a plastic bag riddled with microholes?

[Anonymous No.6008037]

>>6008029
It's only ok to store bread in the fridge if you're going to use it for things where it being stale won't matter.

[Piracy !!1zjmpE5cmno No.6008038]

>>6008037
Or you just buy two loafs of bread, store one in the fridge and keep one out

[Anonymous No.6008069]

>>6005360
>>I'll bake pork chops in campbell's cream of mushroom soup again, everyone loves it

did we grow up together or is this just a really common white trash recipe that moms for some reason make all the time

[Anonymous No.6008124]

>>6005493
>>6005499

>cook with dad all the time
>has me picking thyme and rosemary
>probably the most hellishly boring thing ever
>now love to cook

coincidence?

[Anonymous No.6008141]

>>6005360
replace porkchops with pork steak, and it's hella good. it was a staple of our family while growing up.

also
>making myself some scrambled eggs
>grandma comes in to "help"
>cook till dry cause im trash
>chives and pepper
>she screams about "moldy burnt eggs"
>she tries to throw out my breakfast and the eggs in the fridge to keep me safe

i love you granny, but god damn it.

[Anonymous No.6008146]

>tfw mom is a renowned chef
>tfw this is the look she gives me whenever I present her with something I've made

W-will I ever be good enough, /ck/?

[Anonymous No.6008151]

>>6005305
the mother in law swears that you must not salt beans until fully cooked or they will never go soft. I have proven her wrong, in a nice,
passive way, but it doesn't matter.

[Piracy !!1zjmpE5cmno No.6008159]

>>6008146
How renowned are we talking here?

[Anonymous No.6008160]

>>6008146
>tfw mom is a renowned chef
no she's not

[Anonymous No.6008181]

>>6005561

i had to register an account on this stupid fucking website just to tell you how fucking stupid you are

[Anonymous No.6008189]

>>6008151
What kinda beans we talkin here

[Anonymous No.6008196]

>>6006276
>Eat some eggs that have been left out for 12 hours, tough guy.

Nothing will happen.

[Anonymous No.6008198]

>>6005360
>>6008069

my dad does this all the time, in fact he did it the other night when we had some guests over.
usually chicken or beef with campbells cream of mushroom soup in a pyrex then baked. he didn't even brown the chicken breasts before he put them in there. and he added wild rice, which was still hard as fuck when he took it out because wild rice takes like 3 hours to cook.

jesus christ sometimes my dad is a decent cook, but other times I really wonder what he is up to

still luv u papi

[Anonymous No.6008199]

>>6008198
Chicken divan's pretty good though.

[Anonymous No.6008209]

>>6005475
>It's fat and protein
ie. the most important part of meat

[Anonymous No.6008219]

>>6005360
Everyone does live it. Maybe your mom just didn't use the secret ingredient. love

[Anonymous No.6008220]

>>6005305
>SHUT UP, MOM!

[Anonymous No.6008223]

>>6005924
because tea is for gaytards

[Anonymous No.6008224]

>>6006244
>It's why french food is so damn good
Yeah, squeezing the patty between your buttcheeks really adds to the flavour.

[Anonymous No.6008246]

>Tomatoes in fridge
>bad
Why?
http://www.seriouseats.com/2014/09/why-you-should-refrigerate-tomatoes.html

[Anonymous No.6008265]

>>6008246
The writer seems to have a very warm kitchen. Maybe they should keep their tomatoes in a cupboard instead of out on the counter.

70f certainly isn't chilly.

[Anonymous No.6008296]

>no anon, im putting the spaghetti in when i put the water in. its no different than putting it in when its boiling

[Anonymous No.6008324]

>>6008223
tea>>>>coffee

Anyone who disagrees is a double nigger.

[Anonymous No.6008343]

>>6008324
The queen secretly enjoys drinking Lucozade with her crumpets

[Anonymous No.6008348]

>>6008029
Bread is supposed to be keptn in a cloth or a canvas bag bag.
But maybe american lardasses who don't know anything about real french bread were never told about it.

[Anonymous No.6008350]

>>6008029
>Implying there's anything wrong with storing one loaf of bread in the fridge
Not sure if being serious...

[Anonymous No.6008351]

>>6008296
>how to make pasta stick together 101

[Piracy !!1zjmpE5cmno No.6008354]

>>6008350
I am, fight me

[Anonymous No.6008410]

>>6005346
I once lived with two guys that were both originally from Mexico, but not related, however both had been living in the U.S. since they were about 10 or so. Once we had a situation that went like so:

>Me: Why the fuck is there still food sitting out in a pan on the stove? Put your goddamn leftovers away.
>Roommate #1: Man, that's how we do it in Mexico.
>Roommate #2: I dunno about the part of Mexico where you are from, but where I grew up, we use a refrigerator.

The same guy, #1, also once gave me half of the fish he bought, because he bought some fresh fish and realized he didn't know how to cook fish, so he gave me half if I cooked it. Yeah, he didn't know how to cook FISH.

[Anonymous No.6008415]

>>6005522
>degenerate culture like gordon ramsay

Have you watched his show with the kid cooks though? He is actually good with kids. And no fits or yelling or bullshit. Its actually enjoyable to watch, unlike his other shows which are mostly just gordon's shit-fits with a little bit of cooking.

[Anonymous No.6008422]

>>6008324
The Queen has actually specified that she prefers coffee to tea once. Perhaps in Tatler.

[Anonymous No.6008435]

>>6005561
you dumb bastard

if you press it, you press BEFORE it starts cooking to smash it down and form a good crust (this requires liberally salting the ball of ground beef, and a stainless steel pan - dont even bother if you're using anything else)

after the initial smash when its raw, dont fucking press down on it anymore.. flip once and let it get another crust on the other side and serve

idiot

[Anonymous No.6008440]

>>6005463
Sounds exactly like my mom. Whenever I make chicken she always says "its too chickeny" She wont eat it. There's something about chicken that off putting for her.

Yet when she cooks chicken its bland.
She happily gobbles it down.

[Anonymous No.6008447]

>>6008029
leave bread out and use it or store in the freezer

fridge = insta-stale

[Piracy !!1zjmpE5cmno No.6008491]

>>6008447
Doesn't seem to happen to me at all

[Anonymous No.6008516]

>>6005346

I have a burmese housemate who leaves leftovers out, either on the counter or in the oven (oven is off), for a few days at a time. He isn't dead, so I guess it's fine.

I'd probably eat something left out overnight. Actually, my forementioned cunt housemate left MY MILK out overnight (he moved it from the fridge to the shelf, presumably to grab something behind it, and forgot it there.) I drank it and it was fine.

I think americans are too prissy with food safety. Grow an immune system.

[Anonymous No.6008519]

I wonder how people that go apeshit if you leave food out in the open for a few hours think society functioned without refrigeration for thousands of years

[Anonymous No.6008524]

>>6005650

>The Mpemba effect, named after Erasto Mpemba, is the observation that, in some circumstances, warmer water can freeze faster than colder water. Although there is evidence of the effect, there is disagreement on exactly what the effect is and under what circumstances it occurs. There have been reports of similar phenomena since ancient times, although with insufficient detail for the claims to be replicated. A number of possible explanations for the effect have been proposed. Further investigations will need to decide on a precise definition of "freezing" and control a vast number of starting parameters in order to confirm or explain the effect.

>in some circumstances

Learn to read, faggot.

[Anonymous No.6008544]

>>6005924
I have never actually experienced a home that didn't have a kettle, whatever they use it often is a mater of debate but it's one of those things that manage to just wander into the kitchen.

[Anonymous No.6008548]

>>6005784
>>glass cutting board

I want to know whose bright idea this ever was. The sound alone...

>heirloom china

Never understood this shit. Let's drop $$$ for really fragile versions of daily-use items, but it's fragile and expensive so we only use it once a year. Like having gold-leaf toilet paper and using it on christmas, but keeping it in a display shelf the rest of the year.

[Anonymous No.6008561]

>>6006468
>>Boiling chicken

I threw up. People do this? Do they hate flavor and texture or something? They may as well switch to tofu for protein.

[Anonymous No.6008564]

>>6008548
>not only doesn't have gold-leaf toilet paper for daily use, but doesn't even have some for christmas
absolutelydisgusting.jpg

[Anonymous No.6008578]

>>6008516
>I think americans are too prissy with food safety. Grow an immune system.

Damn straight. Also smell it. Does it smell like a thiol (like a skunk with terminal bowel cancer crapped in/on it, then vomited on/in it, and then sprayed it) stench of rotting death and decay?

And don't give a little princess sniff then turn to the nearest person and say "Does this smell bad to you?" If it's fucking off, you'll fucking know.

[Anonymous No.6008583]

>never cooked the turkey upside down

why you love dry meat mom

[Anonymous No.6008588]

>>6008069

I think it's a boomer thing. The depression era people became accustomed to eating awful, bland food, and canned food was a savior so anything in a can they go nuts for. My grandfather pretty much eats everything canned when possible. It's disgusting but the canned food was like their internet--a revolutionary invention that made food cheaper and last longer.

So then they had kids, the boomers. They grew up on canned food, and then the easy 50's and 60's the housewives would "save time" by using prepackaged food, which was the next big thing. So boomers grew up thinking prepackaged stuff is better and classier.

Hence why our parents can't cook.

I swear to god, the casserole fetish these people have... Let's dump everything into a pan and cover it with campbells soup and bake it! Such a great cook, so wow, much tasty.

Then you and I grew up now, when fresh food is making a comeback, and we actually have decent taste.

[Anonymous No.6008594]

>>6006574
>>6006468
As long as you don't put them in the meat compartment where they'll freeze and don't cut or peel them until needed there is nothing wring with that.

If you are making sandwiches just half the tomato down the middle and slice from the inside out how many slices you need then store the remainder in a closed plastic container face down on with the flat cut making complete sealed contact with the bottom of the storage bowl. You can also use ziploc bags and suck the air out afterwards.

I also don't know about freezing bread but it does keep vastly longer in the fridge than setting out before mold colonizes. You just need to be careful to verify a good bag seal to keep moisture out. Also if somewhat cold bread bothers you (and assuming you aren't toasting it anyway) just pull a few slices out about an hour or so before you intend to prepare something to let them reach room temperature.

[Anonymous No.6008598]

>>6008561
My brother actually got it in his head that it would be a good idea to boil 15 pounds of chicken breast so he wouldn't have to cook, I told him multiple times why that idea is retarded but he went ahead anyway. After he asked me to somehow make that shit into something edible but nigga, I ain't a wizard. Had to eat that shit for two weeks straight.

[Anonymous No.6008601]

>>6008588
and then you have all the hippie fags from the 70's that swear everything tastes godlike if you're high

[Anonymous No.6008604]

>>6008561
I'll boil chicken breast in broth if I'm too lazy to do something better with it
I don't see much wrong with it, its just like soup with enormous chunks

[Anonymous No.6008605]

>>6008348
>american lardasses who don't know anything about real french bread

Yeah, you're right. All we know about bread is that the French use baguettes as dildos, which is why they're hard and crunchy enough to break teeth on.

Who even eats bread? Grain a shit. Bread is literally equivalent to a candybar.

[Anonymous No.6008619]

>>6008598
>boil 15 pounds of chicken breast

So not just one pound, but fifteen. He walked into a grocery store, purchased fifteen pounds of chicken breast, just breast, went home, scratched his head, and decided cooking was difficult so he's pulverize it to a chicken slush by throwing all fifteen pounds into a giant pot to boil it.

And you share blood with him.

[Anonymous No.6008621]

>>6008605
>eats only shitty supermarket loafs
>it's shit guis!
>skims a cherry picked article that skimmed an actual research paper
>all carbs are sucrose guis!

You are literally the worst kind of person to use the internet. All of this knowledge and you choose to just read half facts and pass it off like you learned something, only ever contributing to the discussion to state how proud you are of your ignorance.

[Anonymous No.6008628]

>>6008601
>from the 70's

Sure you don't mean right now? Everyone makes a hobby of getting drunk/high and ordering piles of fast food or takeout.

>>6008604

Sear or gtfo. The crisp, golden outside. The tender, juicy inside.

[Anonymous No.6008642]

>>6008619
He has no common sense but he kills it on every test, in addition to training to be a lawyer. He means well but it's like every idea that doesn't involve school is beyond him.

[Anonymous No.6008644]

>>6008621

>implying

Bread is calorie dense and has no nutrients that aren't artificially added to it. Bread is empty calories. It's not even filling. It's pretty much like soda.

Sound mad. Do all frogs strawman this hard when someone says their food isn't god's gift to mankind?

French cuisine is shit. Go suck a muslim cock, frogcuck.

[Anonymous No.6008652]

>>6008642
>every idea that doesn't involve school is beyond him
Like an undeveloped summer wine, he'll likely improve with age.

[Anonymous No.6008671]

>>6007356
my mother would boil the pasta whole, mix in the sauce, and then use a knife to cut all the spaghetti up.
I don't even

[Anonymous No.6008729]

>>6005463
put less pepper

[Anonymous No.6008738]

>>6008604
>>6008619

There are a few classical recipes which call for you to poach chicken breasts, and the results are tender and flavoursome. The key difference is that it's gently heated in a stock, rather than obliterated in plain old boiling water.

[Anonymous No.6008755]

>>6008644
>French cuisine is shit.
So, what's better ? Don't tell me american cuisine, it doesn't even exist.

[Anonymous No.6008817]

>>6008755

Italian.

>american cuisine doesn't exist

What is cajun, what is new england, what is chili and bbq and soulfood, what is commiefornian, what is thanksgiving, what is wisconsin. Don't forget, you got pumpkins, potatoes, cranberries, and tomatoes from AMERICA. Eat our freedom, commie scum.

[Anonymous No.6008845]

>>6008817
>What is cajun, what is new england, what is chili and bbq and soulfood, what is commiefornian, what is thanksgiving, what is wisconsin
Wow, amazing, you've got like 10 recipies. Every single european country has at least a hundred of different recipies.

>you got pumpkins, potatoes, cranberries, and tomatoes from AMERICA.
Only things we often use are the potatoes, tomatoes and corn. And we could probably do without those two (corn and tomatoes). Also, potatoes in Europe has nothign to do with the US. It's all about Europeans who discovered the plant and decided to bring it back.

[Anonymous No.6008886]

>>6008817
Cajun is African
New England is old English
Chili is Mexican
BBQ is Caribbean
Soul Food is African
Thanksgiving came from English and Dutch immigrants.
>Not doing to well here are you anon?

[Anonymous No.6008897]

>>6008817
>What is cajun
A word derived from, "Acadian" aka the French Canadians that were expelled from Canada by the British and made their way to Louisiana. They brought their cuisine and methods with them and were influenced by the African slaves.

[Anonymous No.6008906]

>>6008817
Oh, and potatoes originated in Peru.
Pumpkin originated in Mexico
Honestly, all this is available on the Information Super Highway (as you Americans named the internet)
>Internet: Invented by a Brit

[Anonymous No.6008957]

>>6008845
>europe has ten times more recipes
>has been around ten times as long as the US

You don't say?

[Anonymous No.6008961]

>>6008886
how fucking stupid are you

[Anonymous No.6008988]

>>6005369
if the water in your home is even close to 40degrees F then you have a shitty house. People live in Minnesota and Siberia and manage to have pipes that dont burst. Global ground temp at around 6 ft or so is basically identical outside of areas where the water table is real high.

[Anonymous No.6008993]

Uh, I recently moved out and am still learning the ropes.
Why shouldn't I put tomatoes in the fridge?
Which veggies do I put in the fridge, and which not? How long do they usually keep, or will that be obvious?

[Anonymous No.6009016]

>>6005590
If the bun is getting soggy then I have bad news, you didn't toast it right. Guess you could have waited too long though

[Anonymous No.6009029]

>>6005407
thats ok for chicken but not for steaks

[Anonymous No.6009033]

>>6005699
pour that shit into a can and put it in your fridge, you will see that there is basically no water in it when the fat solidifies. As for the protein thing thats just fucking wrong and stupid, no idea where you got the idea that protein renders down into juice when heated

[Anonymous No.6009103]

>>6006276
>cooked food going bad when left out
>live in slaughterhouse with mold problem
pretty much makes sense to me

[Anonymous No.6009110]

>>6006327
I wish people would just eat some blood so that they could know how wrong they are about what the red juices in meat are. If you had a cut of meat that was that bloody you'd gag your whole family

[Anonymous No.6009133]

>>6009110
vampire, pls go

[Anonymous No.6009181]

>>6005664
Funny part is Romans knew lead was poison and only used it on audits with rapid flows. Only the dumb modern people used it where it would poison you

[Anonymous No.6009209]

>>6005360
This shit with over potatoes or rice is goat

[Anonymous No.6009238]

>>6005360
>didn't eat dinner
I know those feels. I honestly think the reason I am a Manlet is because the food was so bad compared to what I ate elsewhere I just didn't eat enough growing up.
>that feel when much shorter than your dad and 33 years old

[Anonymous No.6009245]

>>6005648
All of Chicago still has lead pipes.

[Anonymous No.6009286]

>>6007904
Not magical, but it certainly does not fry in its own rendered fat like it would on a stovetop, ya dingus.

[Anonymous No.6009295]

>>6008435
You're probably one of those retards who thinks flipping it more than once will ruin it.

[Anonymous No.6009335]

>>6005526
I managed to cut myself with bread crumbs once. Seems plausible

[Anonymous No.6009386]

>>6008491

Anecdotal evidence does not trump scientifically proven fact.

You're doing it wrong, no matter how right you think you are.

[Anonymous No.6009422]

>>6008845
>Every single European country has at least a hundred of different recipes.

Unless I'm mistaken, Europeans utterly decimated all the indigenous peoples of the Americas with either disease, military dominance, or colonialism. Imagine how many recipes you'd have if the Aztecs had come over the Europe and killed or enslaved 90% of the population instead of the other way around.

[Anonymous No.6009441]

>>6009181

The Romans used lead to sweeten their wine.

http://www.smithsonianmag.com/arts-culture/sugar-of-lead-a-deadly-sweetener-89984487

[Anonymous No.6009475]

>Make a habit of drinking tea on a daily basis
>"Anon don't drink so much tea, you'll dehydrate yourself and make yourself sick."
>Got this from both my mother and my sister

>Can't even remember the last time I've gotten anything worse than some sniffles or a mild throat sore
>Lost at least 20 pounds that everyone noticed and correlated to the tea
>Meanwhile they shy away from 90% of anything that isn't canned, frozen or sealed, and then wonder why they don't have any energy
>They say they want to start drinking tea, but whenever I explain the process they look at me like I'm telling them to replace a car engine

[Piracy !!1zjmpE5cmno No.6009644]

>>6009386
You're right, but I can still tell you straight up my bread is perfectly fine, checkmate science

[Anonymous No.6009670]

>>6009475
You could suggest teabags?

[Anonymous No.6009681]

>>6009386
>Anecdotal evidence does not trump scientifically proven fact.
It depends. In the dead of winter where I live, my fridge is probably more humid than my counter. It also depends on how the bread is being stored.

Cooler temperature does not inherently mean staler bread. There are more variables than you seem aware of, yet you still pretend to be a man of science.

[Anonymous No.6009719]

>>6005330
You have lead pipes?
I feel bad for you.

[Anonymous No.6009763]

>>6008961
Nice argument nerd

[Anonymous No.6009779]

>>6005305
have you ever heard of legionnaire's disease?

http://en.wikipedia.org/wiki/Legionella

It's some nasty shit, and it's part of the reason you shouldn't use hot water from the tap, though any real risk can be mitigated by making the boiler operate at high enough temperatures and boiling water before consumption, but you should still be wary of consuming warm tap water, as it can cause a myriad of issues, even if you take proper precautions.

[Anonymous No.6009836]

>>6009245
[citation needed]

[Anonymous No.6009840]

>>6005699
you are stupid and wrong and stubborn. you're the worst sort of person.

[Anonymous No.6009851]

>>6009836
Technically he's right. Belgium gifted a set of 480 lead pipes to the city and people of Chicago in 1846 in recognition of their aid during the Balkan Insult siege.

[Anonymous No.6009859]

>>6005352
It's the vinegar in it, I guess. We don't refrigerate our adobo as long as we heat it up.

[Anonymous No.6009865]

>>6005781
Ok dude honestly, forget about the actual argument (in which you're very obviously wrong) for a minute. You're one of the most unpleasant types of people to be around. You HAVE to be right about everything, and you're too much of an asshole to graciously accept that you aren't perfect. You're a genuinely awful person to spend time with, and that's why people alienate you and your "friends" do things like all hang out with each other without telling you about it. Hopefully it's a phase you'll grow out of but please at least try to be more self aware.

[Anonymous No.6009870]

>>6009422
>What is cajun, what is new england, what is chili and bbq and soulfood, what is commiefornian, what is thanksgiving, what is wisconsin
>decimated all the indigenous peoples of the Americas

I'm not even in this argument, but I need to understand what point you're trying to make here. Are you suggesting that the cuisines that anon mentioned are derived from native americans?

[Anonymous No.6009883]

>>6005470
I was like this when I was around 16 or 17. I didn't know how to cook since my grandma never wanted anyone around the kitchen when she cooks; she gets distracted or thinks it's too cluttery when a lot of people help.

I did eventually learn how to cook on my own, and now I feed grandma and the rest of the family.

>mom: anon can you cook spaghetti? i think i've forgotten how

[Anonymous No.6009897]

>>6005508
this only happens if you have asshole kids/siblings

i never had problems with my siblings, and they're willing to whisk eggs, mix ingredients, etc.

[Anonymous No.6009918]

>let's add ketchup to the spaghetti sauce, anon; it's the secret ingredient to make it less sour and more sweet

I love you, grandma, and I would grieve my heart out when you die, but goddamn stop with your ketchup obsession

[Anonymous No.6009920]

>>6009670
They know about tea bags. I grew up with tea bags, the same as all of them. I started on different tea bags and worked my way up, they chose not to. The only kind they want are the shitty herbal "medicinal" tea bags, and even then they'll leave it to wither in the back of their cabinets until the end of time.

[Anonymous No.6009960]

>>6006242
>You should wash the starch off pasta, that's how the italians do it
Wait, you shouldn't? I mean, I don't but I thought I was just being lazy.

[Anonymous No.6009969]

>>6009779
dear lord, I think I have pontiac fever

[Anonymous No.6010229]

>>6009960
Can confirm, have been to Italy and seen pasta cooked by an Italian woman (Tortellini, from scratch)

[Anonymous No.6010284]

My parents swear by washing raw chicken before cooking. They can't provide an adequate explanation as to why they do other than a celebrity chef said it doesn't cross contaminate. On the other hand the food standards agency and a few peer reviewed science papers I just glanced at says it does. I know which I'd rather believe.

On a similar note my parents hygiene standards are terrible. I was preparing food with my dad last week and he asked me to take over cutting the raw meat. He put the knife down on the chopping board exactly where the meat was a few seconds previously. I don't know about anyone else, but when I am dealing with raw meat my left hand ONLY touches the meat and chopping board whereas my right hand NEVER touches anything that has been in contact with either of them.

They also overcook just about everything. I have distinct memories of my parents buying really expensive cuts of beef for steak and them saying how amazing tender it was while I struggle to cut through it and chew on it for what seems like an eternity. Then I lived on my own for a few years, during that time I bought literally the cheapest steak I possibly could and cooked it with just some chopped onions, salt and black pepper and instantly realised what all the fuss was about.

I could go on and on. They're so stuck in their ways that I simply can't shift their mind set. I've even offered to cook for them to demonstrate how things can be done better but they insist on doing things their way because that's the way things are done in their house. I really need to move out, for this and other reasons.

[Anonymous No.6010297]

>>6010229
>Tortellini

[Anonymous No.6010328]

>>6006062
she's fucking right you tasteless fuck

margarine fucking suck dicks

[Anonymous No.6010368]

>>6006062
You idiot - margarine doesn't have less fat or less calories than butter, and it has more trans fats. It was only believed to be healthier than butter in a brief period in the 70s-90s when people thought saturated fat was worse for your cholesterol than unsaturated. (protip: trans fats are unsaturated). These days, it's just cheaper.

[Anonymous No.6010381]

>>6008845
>cajun
>recipe
>new england
>recipe
>soul food
>recipe
>thanksgiving
>recipe
>not style of food

I was thinking of making new england for dinner tonight, /ck/, what recipe do you suggest?

[Anonymous No.6010385]

>>6008845
>could probably do without corn
>not knowing the farming industry
>not knowing corn syrup
>not knowing that we could probably not do without corn

>implying murrka can give up muh ketchup

[Anonymous No.6010390]

>Parsley doesn't taste like anything! It's just a garnish.

[Anonymous No.6010420]

>>6008886
And French is Italian, but covered in cream and / or butter with a dash of pretentiousness.

Cause, you know, that's how new styles of food are created.

Also
>Soul Food
>African

Nigger the rest of your list is wrong, too, but Soul Food was literally born here in America, and every 9th grader whose gone through a history class can tell you that. It was created /here/, by african slaves, because of American resources (or the lack of them, because slaves got the shit food no one else wanted).

All of the styles listed were born of those nationalities, but created because of an american set of limitations, by the various ____-americans you listed.

You're just a fucking racist.

[Anonymous No.6010426]

>>6010229
I could see that, but only because handmade pasta probably needs corn starch or flour to 'lubricate' it during the stretching.

Most pasta these days is store bought, made in factories, with little to no cornstarch because who needs traditional lubrication when vegetable glycerol is available.

[Anonymous No.6010491]

>>6010420

Actually northwestern Italians get cooking with cream from the French.

Tomatoes come from Spain (used all over Italy).

Eggplant from northern Africa (Sicily and the south).

Lamb and veal from Greece (also all over Italy).

Fish because the ocean. Meats and cheeses because Europe.

Rome is cool because it gets something from everyone and is in an area where a lot of interesting things developed like carbonara.

It's interesting because Italians self identify with their food and yet they don't really consider their cuisine to be particularly native to Italy at all.

[Anonymous No.6010504]

>>6010491
I'll admit I dont really believe my french sentiment up there, it was just a humorous anecdote I picked up somewhere. I'm actually a huge fan of French cooking (as well as Italian, and well, most others), but I figured it would be a good way to prove a point.

[Anonymous No.6011495]

>>6008906
what is north and south america

[Anonymous No.6011511]

>>6009865
okay, kid

[Anonymous No.6011918]

My parents think mashed sweet potatoes is sweet potato pie. No, a pie needs a pie crust. That's just the middle of the pie.

[Anonymous No.6011931]

>>6005361

Either she has a sensory issue or you're White.

[Anonymous No.6011954]

>>6005470

I'm 18 and my parents act like I'm a 8 year old because I'm an aspie. They will barely let me boil water or use a microwave because I'll "hurt myself" or "make a mess". I love cooking but realize I won't be able to do any until I move out.

[Anonymous No.6011961]

>>6006062
Margarine is mostly palm oil. Which isn't even food.

[Anonymous No.6012107]

>>6005508

No one said they have to be 5 year olds. Between the ages of 8 and 12 is a good time to get kids involved in helping around.

[Anonymous No.6012116]

My family thinks salt makes water boil faster

>>6005470

My mom brought me a Real Meal Oven and Easy Bake Oven. I was never allowed to use either thanks to my grandparents, who hated messes and thus wouldn't let me paint or cook even in my teens.

[Anonymous No.6012128]

I have an American, latino family. Apparently drinking tea is unheard of unless you're sick. Every time I drink a cup of tea someone asks me if I'm sick. They go around drinking coffee and soda for kicks, I drink tea and water.

My mom doesn't even know how tea works. It needs lemon and honey, no matter what. Never sugar, only honey. When I put sugar she just looks at me like I'm a weirdo and says no one puts sugar in tea.