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2023-11: Warosu is now out of extended maintenance.

/ck/ - Food & Cooking

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6397011 No.6397011 [Reply] [Original]

Post what you have!

>> No.6397020

bump

>> No.6397036

>>6397011
this is gonna be some much work to make a collage

>> No.6397195

>>6397011

Why would you mix eggs and cream? I don't really care if you can cook or not but if you're gonna make carbonara make the sauce either with eggs or cream.

>> No.6397201
File: 20 KB, 390x470, 1424470768008.png [View same] [iqdb] [saucenao] [google]
6397201

>cream

>> No.6397204
File: 1.88 MB, 1500x2826, 1423437290330.png [View same] [iqdb] [saucenao] [google]
6397204

feels more like /a/

>> No.6397228

>>6397011
Booru

>> No.6397486

sauté them veggies

like a boss

On a more serious note wait for the garlic to be fragrant before adding pasta if you don't want to eat it raw.

Also, one should not forget this comment "Noooo, mamma mia, you can't-a put-a cream-a in-a carbonara, no no no no no, don't-a you know-a that-a de ancient romans who-a invented-a it hadn't invented-a cream-a yet, and you don't-a use-a pancetta, no no no no the poor ancient farmers who-a invented-a it were so poor-a they-a had-a to use-a leftover pig anus-a".

Also, I've read that the black pepper in this recipe is a reminder of the charcoal falling into the miners'plate, at the time they were served this dish.

>> No.6397510

>>6397204
>Beaten raw eggs as dipping sauce
For what purpose.

>> No.6397514

pasta
guanciale (just fucking substitute pancetta, nothing smoked though)
pecorino romano
eggs
black pepper

there's nothing else in carbonara, when will people understand this.

>> No.6397522
File: 2.84 MB, 480x270, 1405794727921.webm [View same] [iqdb] [saucenao] [google]
6397522

>> No.6397526

The lack of insta-blowjobs in this thread is depressing,

>> No.6397556

>>6397510
more dynamic texture, taste, and extra protein. if your temper your eggs in hot water before cracking them, the beef and egg will reach equilibrium and you get a nice beef carbonara effect going on. but, I prefer using hot spring (soft-poached) eggs for their perfect texture instead.

>> No.6398093

>>6397011
>using cream
Here we go again.

>> No.6398097
File: 117 KB, 800x1149, badami chicken.jpg [View same] [iqdb] [saucenao] [google]
6398097

>>6397204
I have a FUCKTON of curry recipes from Addicted to Curry.

>> No.6398104
File: 371 KB, 641x325, creem.png [View same] [iqdb] [saucenao] [google]
6398104

>>6397201

>> No.6398174

>>6397522
shieeeeeeeet

>> No.6398235

>>6397522
>all that frivolous work
>not just drinking booze like a normalfag

Jesus, was that a $400 drink with a $100 tip?

I'd feel like a dick just ordering that and making the poor chink make it. Even if I had that much money to buy said drink, I'd probably just get their best scotch on the rocks or their best wine. Why be a dick about it because you're rich?

>> No.6398250

>>6398235

because part of the reason you're paying so much for a drink like that is the showmanship. sitting there and watching him make it is as much part of the experience as the drink itself

so, don't feel bad to pay money for it

>> No.6398255

>>6397522
looks really impressive, if the smoke really changes the flavour of the drin is another question.
What really bothers me is the pouring through burned woodchips, isn't it kind of unhealthy to mix your drink with bruned wood?

>> No.6398275

>>6398250
Why do chinks have to be showoffs?

>that drink
>sushi bars
>hibachi grills

Just make my god damn food. I'm not impressed with you throwing your spatula in the air and catching it. I'm more impressed with the fact that you don't under/overcook my food.

>> No.6398300

>>6397522
>Missing a drop at 1:08
No tip for him what a lousy service

>> No.6398304

>>6397011
fucking disgusting

>> No.6398319

>>6398275
>I'm not impressed with you throwing your spatula in the air and catching it.

Then why are you going to that kind of restaurant, where the whole f'in point is the "show"?

>> No.6398328

>>6397011
why do you need to put olive oil in a ban for bacon?

>> No.6398332

>>6398319
I've actually never been because of this reason and look down on people that do go to such restaurants.

>> No.6398333

>>6397011
this looks like jizz on pasta, go fuck yourself OP

>> No.6398340

>>6398328

You don't.

News at ten: Vertical recipes usually suck. It's not surprising to find mistakes in them.

>> No.6398379

>>6398340
Some are actually pretty good quality though, especially the ones from the "Who's Got The Biggest Co/ck/ Challenges". I like to route around in those looking for good stuff.

Also, http://ck.booru.org/..

>> No.6398394

>>6398379
>Some are actually pretty good quality though

very very very few of them. 99% shit.

>> No.6398399

>>6398394
>99% shit

Well duh, that's because there's probably a thousand of people frying jizz in a skillet. Some are good and you won't find those in a fucking cookbook.

>> No.6398411
File: 205 KB, 336x997, ck would tear me a new one if they saw this.png [View same] [iqdb] [saucenao] [google]
6398411

meme-free cheddar bay biscuit recipe thing
Please don't kill me

>> No.6398415

>>6398399
>Some are good and you won't find those in a fucking cookbook.

My point was simply that if you want to find good recipes a cookbook has a much better success rate so that seems like a better place to search than a bunch of bullshit created by retards who think that putting kraft cheese in ramen is "cooking".

>> No.6398426
File: 903 KB, 1284x2553, Steak au Poivre.jpg [View same] [iqdb] [saucenao] [google]
6398426

>>6398415
>bullshit created by retards who think putting kraft cheese in ramen is "cooking"

That's why I mentioned the challenges and posted the link to booru, dumbass.

>> No.6398440

>>6398426

I just told you that I thought verticals were stupid. So why would you then send me a link to more of them? That doesn't make any sense at all. Are you female?

That's not a bad recipe, by the way. Too bad it's nothing special and you'd find the exact same thing in any number of cookbooks. What's special about that?

>> No.6398481

>>6398440
Lick my cunt, cunt.

>> No.6398517
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6398517

>>6397526

>> No.6398522

>>6398517

she better brush her teeth before.

>> No.6398570

>>6398517
god golly thats unhealthy

>> No.6398582

>>6398570

disgusting too

>> No.6398596

>>6398517
White person butter chicken is a plague on this land

>> No.6398685

>>6398517

I don't have a girlfriend.

>> No.6398723
File: 588 KB, 1024x4037, OUTOFPEANUTBUTTER.jpg [View same] [iqdb] [saucenao] [google]
6398723

hazelnut & slimy expired turkey

>> No.6398736

>>6397522
I just wanted a beer.webm

>> No.6398822

>>6397011
Don't trust this, it makes anthrax

>> No.6398910

>>6398332
>Stop liking what I don't like!
Congrats. You're retarded.

>> No.6398938

Requesting the Italian style dish where you bake a chicken breast over sourdough bread.

>> No.6398995

>>6398426
Have tried this. 100% chance of sex.

>> No.6399005
File: 1.17 MB, 1184x3780, filipino_chicken_adobo.jpg [View same] [iqdb] [saucenao] [google]
6399005

This one is pretty tasty

>> No.6399011
File: 2.10 MB, 2344x3528, chili.jpg [View same] [iqdb] [saucenao] [google]
6399011

any retard knows how to throw together a chili, so no need to step-by-step it

>> No.6399023

>>6399011

where are the beans at?

>> No.6399025

>>6399011
This is some pretty shitty bait.

>> No.6399032

>>6399023
He has beans in the chili. Fucking green beans..

>> No.6399043

>>6397011
http://ck.booru.org/index.php?page=post&s=list

>> No.6399045

>>6397011

No starchy pasta water? Fucking awful

>> No.6399052

>>6397011
Schlagsahne isn't really heavy cream.

>> No.6399402

>>6397195
>>6397201
its the German version, we looove cream.

>> No.6399452

>>6398723
Amico...

>> No.6399805

>>6397522
>what do you want sir?
eeeh just hit me up with a good rum drink
>that'll be 500 dollars sir

>> No.6399910

>>6397011
Jesus christ. you suck

>> No.6401732

>>6399011
You shop in Lidl bro?

>> No.6401873

>>6397522
>what will you have to drink
>just fuck my shit up

>> No.6401907

>>6398411
Finally, a version of that recipe without all the cancerous leddit bullshit.

>> No.6401913

>>6397522
>being able to smoke in the bar
So jelly of wherever that is.

>> No.6402544

>>6398255
it comes with a cigarette. Besides, smoke is just aerosolized burned wood anyway

>> No.6403368

>>6397514
thank you.

>> No.6403370

>>6397514
>eggs
you mean egg yolk

>> No.6403447
File: 605 KB, 941x2736, bananalimesammich.jpg [View same] [iqdb] [saucenao] [google]
6403447

never actually tried this but it seems to be delicious

>> No.6403488

who the fuck have cream in a carbonara!

>> No.6403518

>>6398332
the point of every good restaurant is ambiance, and this is just an extension of that

>> No.6403841

>Carbonara
>Using cream
You niggers are doing it wrong.
Also the parmesan should be used IN THE MIXTURE not IN THE PAN

>> No.6404364
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6404364

>> No.6404400

>>6397522
did the nigga just hand him a fucking blunt

>> No.6404415
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6404415

>> No.6404416

>>6404400
That's a cigar, Jamal.

>> No.6404430

>>6404416
i guess i shouldnt be surprised asian cigars are smaller

>> No.6404437

>>6398255
>isn't it kind of unhealthy to mix your drink with bruned wood?
Are you familiar with how aged spirits (rum, whiskey, cognac and so on) are made?
They're commonly aged in charred (see: superficially burnt) wooden barrels.

>> No.6404454

>>6398517
That this should be called cream 3 ways. Butter chicken is supposed to have a little cream in it and is made using ghee. The chicken pieces can be marinated in yogurt too. But the way it's done in this recipe is ghastly and waay too heavy on the cream/butter/yogurt. I get that people can't make proper butter chicken at home without a tandoor but that isn't even trying.

>> No.6404464

>>6403447
Elvis is rolling in his grave for not figuring this one out before he died.

>> No.6404465

>>6401913
Iktf bro

>> No.6404475

>>6404430
T O P K E K

>> No.6404508

>>6397522
Alchemist_lvl100.webm

>> No.6404638

>>6403447
That looks disgusting man.

>> No.6404787

>>6398596
That's not white person

That's brown skin

>> No.6404820

>>6397011
>carbonara with cream
I seriously hope you guys don't do this.

>> No.6405137

What's the website that has all of these?

>> No.6405156
File: 394 KB, 422x964, 1424572754740.png [View same] [iqdb] [saucenao] [google]
6405156

>>6405137
ck.booru.org

>> No.6407145
File: 285 KB, 824x838, Glorious Vertical Recipes - Pan Seared Honey Glazed Salmon with Browned Butter Lime Sauce.png [View same] [iqdb] [saucenao] [google]
6407145

>>6397011

>> No.6407163

>>6399005
mmm. i just made pork adobo earlier in the week