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/ck/ - Food & Cooking

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File: 2.93 MB, 600x338, absolutely haram.webm [View same] [iqdb] [saucenao] [google]
7831325 No.7831325 [Reply] [Original]

post them

>> No.7831343

really digging the fires and cheese thing. what kind of pan would i use for that? I feel like i would damage the pan if i struck it like that webm

>> No.7831346
File: 2.72 MB, 626x360, surly_king_of_the_egg_fort.webm [View same] [iqdb] [saucenao] [google]

unidentified race brown skin man with a passion for made-to-order egg sandwiches.

>> No.7831351


Any kind of frying pan or skillet that doesn't have a nonstick coating. Cast iron, stainless, anodized aluminum, etc. you name it.

>> No.7831356
File: 774 KB, 640x640, KHbHUbk.webm [View same] [iqdb] [saucenao] [google]

>> No.7831361


>> No.7831362
File: 2.91 MB, 472x796, mexican_monstrosity.webm [View same] [iqdb] [saucenao] [google]

>> No.7831364

k thanks.

>> No.7831369

I reckon I'd get instant indigestion and heartburn from this.

>> No.7831389
File: 79 KB, 500x500, 548349457.jpg [View same] [iqdb] [saucenao] [google]

>wrap a sandwich in paper
>cut through the paper
>remove the paper

>> No.7831395


Isn't it obvious? to keep the sandwhich together while handing and cutting it. It keeps the work area clean and stops the filling of the sandwich from making a mess when it's cut.

Why would it bother you anyway?

>> No.7831400
File: 1.43 MB, 1280x720, ck summer treat.webm [View same] [iqdb] [saucenao] [google]

>> No.7831401
File: 125 KB, 394x320, average cker.webm [View same] [iqdb] [saucenao] [google]

>> No.7831412
File: 2.90 MB, 640x480, Japanese Magic.webm [View same] [iqdb] [saucenao] [google]

>> No.7831416

meat isn't cooked

>> No.7831501

Be sure you've got access to a sandblaster if you're gonna try that with iron.

>> No.7831506

It clearly is you fucking retard.
I really wish you fuck off with your serial shit-posting.

>> No.7831518

>what is curing?

>> No.7831536

Is this some sort of candy? I remember getting some kind of candy science kit as a kid that did something similar to this.

>> No.7831542


Yes it is. Part of the Kracie "Popin' Cookin'" candy series.

>> No.7831560


>> No.7831597
File: 2.80 MB, 1280x536, 1467173436120.webm [View same] [iqdb] [saucenao] [google]

I have a few...

>> No.7831598
File: 1.72 MB, 1280x720, clammin.webm [View same] [iqdb] [saucenao] [google]

>> No.7831601

Is that Jon Favreau?

>> No.7831603
File: 2.89 MB, 1280x720, 1467172806005.webm [View same] [iqdb] [saucenao] [google]

why not contribute instead of complain?

>> No.7831608
File: 2.75 MB, 640x360, 1467171976111.webm [View same] [iqdb] [saucenao] [google]

razor clams. changing the saline level makes them look for better water. this harvesting method is illegal in many states.

>> No.7831613


>> No.7831632

>no butter on the inside with the cheese

>> No.7831640
File: 2.77 MB, 480x360, Popcorn.webm [View same] [iqdb] [saucenao] [google]

>> No.7831647

That is fucking disgusting.

>> No.7831676

Wouldn't that be warm

>> No.7831684


>> No.7831685

Have you never been around a unicorn?

>> No.7831686

No I'm no virgin :^)

>> No.7831687
File: 151 KB, 236x330, 1454518947614.png [View same] [iqdb] [saucenao] [google]

I've tried this shit once because Americans cream themselves over it all the time.

It's fucking disgusting.

>> No.7831690
File: 835 KB, 404x720, black_man_posting_on_ck.webm [View same] [iqdb] [saucenao] [google]

>> No.7831695

It's nostalgia food if you eat it as just cheese (commonly, american pasteurized cheese product). Grilled cheese and tomato soup is stuff a lot of americans had served to them as kids by their parents. I'm sure you have some food that your parents served you when you were younger that we would consider unimpressive, but you love.

>> No.7831701

Is that Hannibal? I have a suspicion that's supposed to be human.

>> No.7831713

Kill yourself.

>> No.7831724

>this harvesting method is illegal in many states.

>> No.7831735

Basically, the method makes harvesting them too easy, the areas get harvested completely out before they can repopulate.

>> No.7831756

I thank i just came

>> No.7831757

that abomination is literally hecha en mexico wetback

>> No.7831761

Yeah well, an all american addition to that recipe is to change nothing until the very end, and instead of handing it to the customer you throw it in the trash and tell that person to order some real fucking food.

>> No.7831764

thats fucking stupid, just limit people to a number.

>> No.7831765

anyone have the one with the ridiculous burrito that goes through 12 stages and then gets wrapped in a pizza?

i think it is a parody?

>> No.7831768

its called taco town.

>> No.7831769

Yeah, it is. The paper also mentions there is no limit on how many clams you can bring in, people regularly take 900-1500 clams a day if that's their job.

>> No.7831771

Shut up sucker mother fucker

>> No.7831774


I'm also curious as to why that is illegal.

>> No.7831777


Then read the thread broski, because it's already been answered.

>> No.7831778

fuck off beaner

>> No.7831779

That file name.

>> No.7831783

>I am too retarded to look at replies to other replies

>> No.7831784

way easier to enforce a method rather than number

>> No.7831787

but thats retarded. make harsher penalties.

>> No.7831792


What does that have to do with the practicality of enforcement?

>> No.7831803

Man, that went from awesome to nasty really fast.

>all that dry greasy meat

>> No.7831810

Looks pretty good, you must have the palate of a fucking four-year-old if you wouldn't try that.

>> No.7831811


What kind of person with a good palate would want to get anywhere near a bag of doritos?

>> No.7831821

i laugh every time i watch this

>> No.7831853


>grabbing a clam by its penis


>> No.7831883

I think i just swallowed a fly and im worried im going to turn into one!!

>> No.7831925


>> No.7831948

It's kind of like the pressure frying that kfc uses

>> No.7832180
File: 2.88 MB, 852x480, Modern Japanese Kitchen.webm [View same] [iqdb] [saucenao] [google]

>> No.7832205

you are confusing practicality with lazyness. using salt is more practical because it makes clamming faster.

>> No.7832213
File: 2.08 MB, 1280x1707, 1463840044455.png [View same] [iqdb] [saucenao] [google]


>> No.7832216

they wanted the act of clamming to be slower so that there would be enough clams to repopulate

>> No.7832221

Why are you here?

>> No.7832229
File: 153 KB, 700x700, 1441648672796.png [View same] [iqdb] [saucenao] [google]



>> No.7832259
File: 37 KB, 450x600, moby1.jpg [View same] [iqdb] [saucenao] [google]

They actually do limit take in states like oregon, washington and california.
The wardens will come right up to you and make you dump out your buckets and do a count. they can search your vehicle also. fuck poachers.

>> No.7832286

Made in a rice cooker, or something, from what I've heard.

>> No.7832321

That looks absolutely disgusting. Come Friday night I won't be able to stop wanting it.

>> No.7832350

Yea, you just throw the batter in a rice cooker.

>> No.7832357
File: 2.93 MB, 640x360, 1456370085817.webm [View same] [iqdb] [saucenao] [google]


>> No.7832363

I'm guessing this is supposed to be food after you've been drinking? It looked okay at first but then it started looking like some Epic Meal Time crap.

>> No.7832370

>butters bread and then oils griddle

absolutely haram

>> No.7832396

What the actual fuck does this guy think he's doing?

>> No.7832401

what are these

>> No.7832416

maybe you should post a thread highlighting your expert bbq skills

>> No.7832437

I want to fuck these pancakes

>> No.7832481

To me the whole grilled cheese/tomato soup combo that Burgers do rave so much about is just as strange as African wild boar asshole.

>> No.7832508
File: 2.00 MB, 960x540, fancy beans on toast.webm [View same] [iqdb] [saucenao] [google]

>> No.7832522

Have you tried either of those things?

>> No.7832524


>> No.7832567

Displaying the food they offer.

>> No.7832742

where is this at?

>> No.7832749

Making it seem like he's cooking on someone else's cookware is funny, until my autism kicks in and wonders how he got the stuff prepped that way.

>> No.7832755
File: 2.35 MB, 640x360, tacoTown.webm [View same] [iqdb] [saucenao] [google]


>> No.7832856


>> No.7832865

feedin' 'muhricans

>> No.7832897

Why is he bending over it with a concentration level of over 9000? Shouldn't making a grilled cheese be easy as shit for a chef? He looks like he's setting up dominoes or something.

>> No.7832908

It's from a movie where a fat fuck has a has a hot ex-wife and one bag of groceries can feed 300 people. As you can see, it's not a documentary so don't take it at face value.

>> No.7832940

Yeah his wife was pretty hot. Still, I know what they were going for (1337 chef puts 200% into everything he makes), it just seems overdone my relative.

>> No.7832946

Thay made me hard

>> No.7832959

Why so stingy on the wine?

>> No.7832965

>using a knife and fork for beans on toast


>> No.7832983

yep its hannibal, that show has the best cooking sequences

>> No.7832991

What shitty cuts of meat. It's like one-third bone.

>> No.7833006

You do realise what it is supposed to be?

>> No.7833007
File: 2.93 MB, 640x360, seasoning wok.webm [View same] [iqdb] [saucenao] [google]

>> No.7833008

Is it the sudden change of pressure what makes the popcorn pop?

>> No.7833014

Is there a meme or something about /ck/ and black people? I personally know next to no black people who cook

>> No.7833026

>Americans will actually eat this

>> No.7833029

It's a joke about grease popping

>> No.7833031


I didn't even know there was a Hannibal TV show.

>> No.7833080
File: 279 KB, 700x591, 700px-Phase_diagram_of_water.svg.png [View same] [iqdb] [saucenao] [google]

Yah, the water in the kernels is hot enough to boil normally but is kept liquid by the pressure. Releasing the lid lets it all turn to gas in one explosion. The hard outer skin of a popcorn kernel does the same thing, but this method lets you puff almost any grain much more consistently.

>> No.7833084

Is that Rex Hunt?

>> No.7833087

hope you guys know thats mayo, not butter

>> No.7833090
File: 2.56 MB, 800x450, Tasting Menu - Jacques La Merde.webm [View same] [iqdb] [saucenao] [google]

>> No.7833099

So, this is a better method for popping (almost) every kernel since you give them all the energy necessary to pop before they actually do, preventing failure of popping in individual kernels. However it requires more tools and is also more dangerous.

>> No.7833139


best webm so far

>> No.7833143

It's oxtail, retard.

>> No.7833146


Why is a shitty cut of all bone more expensive per lb than actual fucking steak?

>> No.7833165

Who the hell stores their mayo on a tray?

>> No.7833167

>the red bull

lost me there, too funny

>> No.7833168

it's ossobuco, veal shank

>> No.7833169


it took me to the redbull to understand what this fucking was

>> No.7833171

Fuck if i know, i'm nit an economist.

>> No.7833173

rice cooker pancakes

>> No.7833178

I dont know, what butter spreads that way and is white, tho that might be shitty lighting

>> No.7833192

Because they're suddenly popular and you can only get one package's worth per animal. It's like how chicken wings cost nearly a buck each because it takes ten chicken to make enough for one person.

>> No.7833203

>It's from a movie where a fat fuck has a has a hot ex-wife

His ex wife is Sofia Vegara and his girlfriend is Scarlett Johanssen.

Clearly a flick focused on realism.

>> No.7833213

Does anyone have some of those webms from Eat Drink Man Woman where the old chef is prepping everything with the cleaver?

>> No.7833229
File: 2.63 MB, 600x325, rip mr. swimmy :'(.webm [View same] [iqdb] [saucenao] [google]


>> No.7833235

>that pour
Fucking disgusting.

>> No.7833237
File: 2.56 MB, 600x325, <cooking intensifies>.webm [View same] [iqdb] [saucenao] [google]


>> No.7833243

does he actually do the cooking or is it just a hand double. his face and hands are never in the same shot.

>> No.7833244
File: 2.86 MB, 600x325, 3.webm [View same] [iqdb] [saucenao] [google]

i wonder if his hands even notice the heat

>> No.7833247

got the source?

>> No.7833257
File: 1.63 MB, 600x325, 4.webm [View same] [iqdb] [saucenao] [google]

4 of 4, thanks to whoever posted them here originally

c'mon son read the thread

>> No.7833282

holy fuck those dumplings look amazing

>> No.7833288


Thanks senpai. This always makes me want to buy a high quality cleaver and start using it for everything. Don't know why I don't.

>> No.7833305


i've never been hungry enough to eat 40 wings by myself

>> No.7833312 [DELETED] 

inb4 /pol/ shitposting about gutter oil

>> No.7833313


Five chickens.

>> No.7833325


because you know a new toy won't make you a better cook and that cleaver isn't doing anything your knives don't already

>> No.7833333 [DELETED] 

this. nice things are a scam, anyone who has the means to act on a minor impulse to purchase a kitchen upgrade that costs about the same as a tank of gas is a trust fund uppity college boy everyone should be poor like me REEEEEEEEEEEE

>> No.7833350 [DELETED] 


>> No.7833362

Makes sense.

The only thing it would really help me with is quartering a full chicken but I can still do that with my butcher's knife.

>> No.7833368

>butcher's knife

Whoops. Meant Cook's knife.

>> No.7833383

Quads checked

>> No.7833407

Honestly, I'd eat the fuck out of that if they didn't load all those sauces on at the end

>> No.7833431
File: 2.76 MB, 800x450, 30 day ribeye.webm [View same] [iqdb] [saucenao] [google]

>> No.7833452
File: 2.64 MB, 640x360, 1447726184685.webm [View same] [iqdb] [saucenao] [google]

>> No.7833454

Explain this process to me. Are they cutting off the "aged" parts of the meat?

>> No.7833459
File: 2.07 MB, 640x360, 1447799832386.webm [View same] [iqdb] [saucenao] [google]

>> No.7833465
File: 2.23 MB, 640x360, 1453261124298.webm [View same] [iqdb] [saucenao] [google]

>> No.7833466

trade the chopped potato cheese thing for some shredded lettuce and tomato slices maybe a few hot peppers.

>> No.7833468
File: 2.11 MB, 480x360, 1453325018649.webm [View same] [iqdb] [saucenao] [google]

>> No.7833473
File: 1.31 MB, 640x360, 1453342069886.webm [View same] [iqdb] [saucenao] [google]

>> No.7833478

Yes. After aging you have to trim off all of the "crust" and then consume the delicious flavorful meat inside.

>> No.7833482
File: 1.60 MB, 198x360, 1461799207672.webm [View same] [iqdb] [saucenao] [google]

>> No.7833488
File: 2.99 MB, 800x450, 1461802719966.webm [View same] [iqdb] [saucenao] [google]

>> No.7833495
File: 712 KB, 640x640, EasygoingGiganticAdder.webm [View same] [iqdb] [saucenao] [google]

>> No.7833497

The edges dry more with ageing, almost to the point they're inedible. Think jerky. They're just trimming that off, plus excess fat

>> No.7833500
File: 2.41 MB, 202x360, FRIP DA RICE.webm [View same] [iqdb] [saucenao] [google]

>> No.7833505

that guy would be so hot without the wig and facial hair

>> No.7833508
File: 2.72 MB, 360x640, omelette master.webm [View same] [iqdb] [saucenao] [google]

>> No.7833511

This movie was dogshit, never post it again.

>> No.7833524

>""""nice things""""
> """""costs about the same as a tank of gas""""

wow famalam you couldn't even stay consistent through a single sentence shitpost? Go splurge and get every faberware knife walmart sells, you deserve """"""""""""""nice""""""""""""" things

>> No.7833527
File: 1000 KB, 640x640, PresentEvenGrayreefshark.webm [View same] [iqdb] [saucenao] [google]

>> No.7833533
File: 1.64 MB, 640x640, YFPucJi.webm [View same] [iqdb] [saucenao] [google]

>> No.7833534

Is that cheese, senpai?

>> No.7833536
File: 2.91 MB, 640x360, eggcelent.webm [View same] [iqdb] [saucenao] [google]

>> No.7833541


>> No.7833542

I really wanted to watch the whole thing get chopped and now I feel so unsatisfied

>> No.7833545

Fuck, this pisses me off. Why cant I ever find eggs with nice orange yokes here.

>> No.7833549

pure kino

>> No.7833559

>more oil than egg in the pan

>> No.7833564

Buy organic. They tend to have more orange yolks due to the feed.

>> No.7833566

What is noodles made out of? Dough?

>> No.7833581

yes, raclette

>> No.7833582
File: 2.94 MB, 640x360, candy.webm [View same] [iqdb] [saucenao] [google]

useful gadget? or cleverly disguised medieval torture device?

>> No.7833587

title always make me laugh

>> No.7833589

>humongous fire in front of him
>still puts out a lighter for his cancerstick
Where is this? I'd buy some

>> No.7833610

That's balsamic vinegar

>> No.7833613

i don't think it's wine, but balsamic vinegar

>> No.7833619

i used to make hard candy, the feeling in my hands never quite came back.

>> No.7833639

I bet jerking off feels great.

>> No.7833641


>> No.7833649
File: 3 KB, 125x112, 7rQ6BVB.jpg [View same] [iqdb] [saucenao] [google]

>no sauce in a sandwich

>> No.7833655

This is called "drop candy".
It's on YouTube.

>> No.7833666

How does he get out of there without breaking the eggs?

>> No.7833669

This is what it feels like to eat at noma.

>> No.7833670

You know what pisses me off about this more than anything? How shittily the bag was opened with those scissors.

>> No.7833675

Nigga thinks hes building a robot.

>> No.7833686
File: 188 KB, 425x283, 4552309237_24ef75d9c7_o.jpg [View same] [iqdb] [saucenao] [google]

the molten sugar comes out at around 300F and unless you have a heated work area you need to shape it fast because it'll harden in a matter of minutes.

Ive also cut my hands a few times on broken candy sheets and gassed my home out because someone wanted scorpion pepper candy and i thought it would be a good idea to just pour molten sugar on top of crushed peppers.

>> No.7833690

The king has no need to leave his castle.

>> No.7833707

>Popin' Cookin

Man that always sounded so stupid to me

>> No.7833714

>changing the saline level makes them look for better water

This hurt my feelings.

>> No.7833730

Woah. I had no idea candy making was so dangerous.
What do you mean by gassed out your house?

>> No.7833749

All I'm getting is weeb shit

>> No.7833750

Its not if you have a good setup for it, but a small apartment kitchen isnt a place for that, and i poured 300 degree liquid sugar on scorpion peppers, i dont know the exact science behind it but i assume the molten sugar flash steamed any water in the crushed peppers and essentially tear gassed my home.

>> No.7833752

nice! i want to try that, is it expensive?

>> No.7833753

>all that oil
>all that salt


>> No.7833761


>> No.7833794

It uses a lot of sugar, about 3 cups a batch but other than that not really.

Flavor extracts can be kind of expensive but they'll last forever so you dont need to buy them very often.

Be patient though because you'll go through a few batches before you get to where you dont burn the sugar or make taffy by accident.

>> No.7833797

It always triggers me how his workmate could have been badly burned simply because they did not turn the cheese or bun the other way round.

>> No.7833805

fresh european butter that has been out of the fridge long enough

it's definitely not butter

>> No.7833834

*definitely not mayo
slip of the finger

>> No.7833863
File: 926 KB, 1102x683, 235661233123.png [View same] [iqdb] [saucenao] [google]


>> No.7833873


>> No.7833891

damn a nice 20 second fabrication. I'm assuming he got everything portioned, legs, thigh, breast, etc

>> No.7833895

All that cheese, is this a kids' meal?

>> No.7833903


>> No.7833911

pretty cool.

>> No.7833912


>> No.7833913

Italian kids?

>> No.7833916

what cut of meat?

>> No.7833918

You can use many types of flour. Usually rice flour.

>> No.7833921

very satisfying.

>> No.7833925

Which restaurant?

>> No.7833949
File: 214 KB, 404x411, 1467163899004.png [View same] [iqdb] [saucenao] [google]

>i thought it would be a good idea to just pour molten sugar on top of crushed peppers.
you're a pretty dumb guy aint ya

>> No.7834020

Looks like lamb to me

>> No.7834051

what's the purpose of this? I'm very interested.

>> No.7834053

seasoning a wok just like how some people season cast iron skillets.

>> No.7834069

that camera effect is bothering me so bad, looks creepy

>> No.7834071

Because you're a yank and your country is run by the insidious corn lobby.

>> No.7834081

using insidious in an almost-right context

>“The difference between the almost right word and the right word is really a large matter. ’tis the difference between the lightning bug and the lightning.”
-Mark Twain

>> No.7834100

>shallow frying an egg
>overcooks the egg
>it still sticks

>> No.7834131

Because oxtail got popular after it stopped being considered a crap cut of meat. Thanks to the connective tissue, when you braise oxtail, you get a lot of gelatin which makes for an incredibly silky sauce and super tender meat.

For a cheaper variation try shank.

>> No.7834138

lamb shank is expensive as fuck, I can't imagine cow shank being much different in texture to lamb shank and is probably cheap as fuck

>> No.7834143

Since we were talking about oxtail, I thought that it would be obvious I meant beef and not lamb.

>> No.7834150

Fucking hell you only need to put a tiny sprinkle of salt on the hole to get them to come out.

I love catching those bastards, even though I don`t like the taste

>> No.7834162

yeah I know you were talking about beef shank, I was complaining about the price of lamb shanks and then said that the texture of a beef shank is probably similar to the lamb shank
implying that I might get some beef shank to try if it is indeed cheaper and similar

>> No.7834164

sorry if I wasnt clear

>> No.7834181

Just type in "Japanese Shrimp Cannon" I don't even know the name of the video but I found it using the context of the video. Learn to be independent.

>> No.7834182

I am thinking about making some got any tips. I have some citric acid for flavor but not many other flavors.

>> No.7834183


>> No.7834200


its human calf

>> No.7834204

Three Second Cooking 三秒クッキング

Fried prawn and gyoza videos.

An ad campaign for what appears to be either an ISP or phone data plan.

>> No.7834209

citric acid boosts any flavor in small amounts and makes it sour in large amounts.

You'll want to use a wet brush to get rid of any stray sugar crystals on the side of the pan because if they burn and get mixed in with the rest of the sugar ir'll ruin the whole batch.

for flavors you want to get super concentrated extracts, if you use a thin extract it'll either be too weak or you'll add too much liquid and ruin the batch.

wear gloves that can stand up to 300F because if it gets on your skin its like napalm and its not coming off until it cools.

>> No.7834213

>he doesnt understand that a guy would advertise the food his restaurant sells

do you have autism?

>> No.7834218

It's more of a 4chan and black people thing

>> No.7834222

>i don't understand people who are passionate and driven

just because it seems "overdone" doesnt mean that its not realistic though

>> No.7834229

Japanese cheesecake
Uncle something

>> No.7834245

I can almost hear them screaming, "WHHHYYYYYYYYYYYYYYY?!" though all the ingredients and fire. kek

>> No.7834258

>fried egg
>complains there's too much oil
>thinks you eat all the oil the egg is cooked in

just how stupid are you?

>> No.7834260

.. you don't really understand cooking, do you?

>> No.7834262
File: 2.39 MB, 480x480, Twitter_2.webm [View same] [iqdb] [saucenao] [google]

>> No.7834263

Did you even watch it? He uses like 50% more oil than is necessary and completely covers it with course salt, not to mention the fact that it looks like complete shit

>> No.7834265

this webm needs some eurobeat

>> No.7834267
File: 2.83 MB, 480x480, Twitter_15.webm [View same] [iqdb] [saucenao] [google]

>> No.7834270
File: 2.90 MB, 480x480, Twitter_17.webm [View same] [iqdb] [saucenao] [google]

>> No.7834272
File: 2.67 MB, 480x480, Twitter_16.webm [View same] [iqdb] [saucenao] [google]

>> No.7834277
File: 2.77 MB, 480x480, Twitter_1.webm [View same] [iqdb] [saucenao] [google]

>> No.7834279
File: 2.62 MB, 480x480, Twitter_8.webm [View same] [iqdb] [saucenao] [google]

>> No.7834286
File: 2.79 MB, 480x480, Twitter_18.webm [View same] [iqdb] [saucenao] [google]

>> No.7834301

Those are Japanese-style cheesecakes

>> No.7834322

yes, because again, they are too lazy, not too practical, to enforce the correct system. Doing the former instead of just enforcing a better rule means that people spend way more time getting clams than they'd otherwise have to which is a waste fo fucking time. Nothing about that is practical and their time will always always be more than the people required to watch them.

>> No.7834324

then theres no excuse not to use salt.

>> No.7834326

round sirloin i believe. cooked picahana style.

>> No.7834329


>> No.7834337

>eating flowers

>> No.7834388
File: 126 KB, 254x205, disapinoyment.png [View same] [iqdb] [saucenao] [google]

>eggs with disgusting brown paper
>all that salt
>all that oil
>still sticks

>> No.7834394

>gassed my home out because someone wanted scorpion pepper candy

I remember you

>> No.7834395
File: 341 KB, 540x500, beees.png [View same] [iqdb] [saucenao] [google]

>that completely unmixed pocket of salt he even lays a cheese slice over

>> No.7834421
File: 13 KB, 240x320, 1360943140722.jpg [View same] [iqdb] [saucenao] [google]

i'm sure it tastes alright, but holy shit that looks disgusting

>> No.7834428

that particular dough is made out of wheat flour and then stretched. Its the alkaline noodle that is the precursor to Japanese ramen.
is wrong

>> No.7834432

woks are usually made from carbon steel. You can season carbon steel so that it becomes non stick, just like cast iron.

>> No.7834433

where's the greens

>> No.7834439

Gotta agree, but I think it's the extreme closeup that makes it look so revolting.
It looks like it's the size of a shoebox.

>> No.7834442

I guess I've been spoiled by pasta machine way too much, but that's impressive technique.

>> No.7834446

my mopm always made it with cabot cheddar

>> No.7834456
File: 19 KB, 444x409, Taro_drink face.jpg [View same] [iqdb] [saucenao] [google]

>almond coat
why haven't I tried this before?

>> No.7834478

I think that's Kaki no tane

>> No.7834479

/ck/ the webm

>> No.7834483

>eating plants

>> No.7834496
File: 53 KB, 500x575, 1467154465216.jpg [View same] [iqdb] [saucenao] [google]

>soon we will be the meat they are processing

>> No.7834502

Who likes this kind of overfilled impossible to eat as a sandwich sandwiches?

>> No.7834503

Nice. My mom used to make a more redneck version of this with taco meat, lots of cheese and canned croissant dough

>> No.7834522

well that makes sense. thanks.

>> No.7834528


>> No.7834536


No, just no.

>> No.7834546


>> No.7834548

fuuuuuu I need it

t. texan

>> No.7834650


And me

>> No.7834706

That pissed me off too, also, using tongs to distribute the chips. Why not just sprinkle them like a normal human being?

>> No.7834761

>changing the saline level makes them look for better water. this harvesting method is illegal in many states.


>> No.7834795
File: 1.93 MB, 480x360, egg farm.webm [View same] [iqdb] [saucenao] [google]

>> No.7834830

>american "chef"

>> No.7834836


no one cares about wasting their time you negroid. it's a larger waste of time, and more vulnerable to abuse, to try to enforce quotas. limiting the rate at which people can harvest the things is a far better solution.

>> No.7834857

>literally rotted meat

>> No.7834864

did you think it growed on trees ?

>> No.7835030


What film is this?

>> No.7835033


Nevermind, I was reading the thread bottom to top.

>> No.7835075


what is an artichoke

>> No.7835107

>salting an egg while it cooks which breaks it down and changes the flavor


>> No.7835118


>mangling bits of taxi-driver food science everyone knows but no one understands


>> No.7835132
File: 13 KB, 219x230, kek.jpg [View same] [iqdb] [saucenao] [google]

There's a distinct lack of spruce salt though.

>> No.7835178

Probably soy.

>> No.7835331
File: 202 KB, 1345x879, MetaOrM.png [View same] [iqdb] [saucenao] [google]

In case anyone needs an image that sums up /ck/ here you go

>> No.7835347

seems like it'll be salty, needs some sauce to dunk in plus carbs and carbs jesus that will fill you up so fast.

>> No.7835395

There's no way they'd cook at all in those flames that quickly

>> No.7835418


>> No.7835424

>americans eat this shit


>> No.7835437

Is this american food for italians?

>> No.7835438
File: 2.77 MB, 800x450, satay sauce.webm [View same] [iqdb] [saucenao] [google]

>> No.7835439

how would you eat that?

>> No.7835443

Where can I get one?

>> No.7835450

what about the piss and shit

>> No.7835453

Have you guys ever heard of "Chef"?

>> No.7835473

ey b0ss

>> No.7835505

The floors are sloped, falls out the back.

>> No.7835559

but how is it still safe to eat?

>> No.7835564


because bacteria can't get inside the surface

and because man up ya sissy

>> No.7835571

Cheese is the sauce fool. There's so much

>> No.7835604
File: 2.74 MB, 1868x1000, Strawberry rhubarb sorbet in ice bowls.webm [View same] [iqdb] [saucenao] [google]

>> No.7835609
File: 347 KB, 826x412, Slow Motion Falling Food.webm [View same] [iqdb] [saucenao] [google]

>> No.7835619
File: 558 KB, 592x320, water experiment #1 (look around you) pt2.webm [View same] [iqdb] [saucenao] [google]

>> No.7835622
File: 1.20 MB, 592x320, water experiment #1 (look around you) pt3.webm [View same] [iqdb] [saucenao] [google]

>> No.7835640

man..... look around you was feckin hilarious

>> No.7835644
File: 281 KB, 3162x3087, 1466150311453.png [View same] [iqdb] [saucenao] [google]


>> No.7835653

Is it Michael J. Fox's hands??

>> No.7835655

le chifre wat r u doing

>> No.7835658

This man is a grilled cheese rocket scientist on a mission from god.

That is perfect.

>> No.7835659

you want a hotdog to go with your cheese?

>> No.7835660

you don't really see the cooking and guy's face in the same shot, so probably double

>> No.7835679

You've likely never had it correctly.
Grilled cheese needs american cheese.

Kraft is NOT American cheese.
American cheese is firm enough to stand upright when a slice is held vertically, and doesn't come individually packaged.

It's only available at deli counters, and is sliced from a larger block of cheese.

It is also usually white, though there are a few variations that yellow with age.

>> No.7835680


propane torched tasty cake...

omg. life changing.

>> No.7835714

Raise your own chickens. I had my own for a while but a wild animal got to them.

>> No.7835721

>eats french fries

>> No.7835747

>used to

Sorry to hear about your mom's massive coronary. RIP

>> No.7835799

you don't need american cheese at all, you just need a good cheese that melts well like provolone.

>> No.7836072

he's a fucking bird, what do you expect? Of course, he will fly over it.

>> No.7836365

>35g of fat in ONE sandwich

probably tastes good but the caloric density of that little ass sandwich probably isnt worth it

>> No.7836391

why didn't he scrape to cheese off parallel to the hotdog?

>> No.7836493

you mean perpendicular

>> No.7836668
File: 2.91 MB, 456x574, 1467335356695.webm [View same] [iqdb] [saucenao] [google]

Found the sequel to the noodles fuckfest

>> No.7836821
File: 137 KB, 215x502, 1415238589563.png [View same] [iqdb] [saucenao] [google]

i cant even tell what some of this stuff is. were those brownies?

>the juice at the end

this has to be a parody right?

>> No.7837026

did he just fuckin pour fruit punch on that shit

>> No.7837197

Someone pls make a webm of this


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