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/ck/ - Food & Cooking

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8920093 No.8920093 [Reply] [Original]

>Ingredients: 1/2 chopped onion

>> No.8920105
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8920105

>1/2 head of garlic

>> No.8920121
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8920121

>a head

>> No.8920155

>butterfly your chicken

>> No.8920161

>>8920093
>he doesn't know how to chop his onion halfway

>> No.8920173

>1 tsp of salt

>> No.8920217

ITT faggots who say they cook, but complain about recipes and end up making cereal every meal

>> No.8920218

>>8920093
What's wrong with this

>> No.8920251
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8920251

>Boneless skinless chicken breasts

>> No.8920264

>>8920251
If you cook them right you have nothing to fear.

Just don't bake them into dry sawdust like your mother did (I bet she cooked pork chops like that as well) and you'll be well-rewarded.

>> No.8920269

>>8920251
Chicken breast is the most versatile meat of the chicken
You can do anything with them

>> No.8920289

>>8920218
Leaves half an onion sitting in your refrigerator getting moldy.

>> No.8920293

>>8920289
Eat it then

>> No.8920294

>>8920289
wrap that shit and use it in a sandwich the next day

>> No.8920295

>>8920289
>he doesn't make multiple meals using onion per week

SHHHHHHHVVVVVVVVVVROOOOOOOMMMMMM

That's the sound of the plane flying from the East Coast to the West Coast over your tarpaper shack, flyover.

>> No.8920296

>>8920218
Nobody wants to go to the trouble of only dicing half an onion (slippery, watery, tear-inducing) and then leaving the other exposed half in the fridge especially when the whole thing is already on the cutting board and the knife is in your hand. It's not a fractional veggie that lends itself easily to portioning like breaking off a stalk of celery or grabbing a single carrot or potato. It's much more like an Apple.

>> No.8920303

>>8920296
Yeah how am I ever going to approximate half of a circle? I'd have to be fucking superman or something!

>> No.8920313

>>8920269
>>8920264

Easiest cut to fuck up, least flavor, so few juices that you have to cook it with some other source of fluid, and to top it all off it's wildly overpriced thanks to retard soccer moms. It's a meme cut, no reason to not use thigh meat instead.

>> No.8920342

>>8920313
>no reason not to use thigh meat instead

I'll agree with that,thigh meat is tastier.

Boneless skinless breast is good for anything requiring flattening the meat like Cordon bleu, chicken schnitzel, or chicken kiev, though

>> No.8920349

>>8920342
Or for anything in strips
Thigh curls up on itself too easy

>> No.8920355

>>8920295
fucking kek

>> No.8920386

>>8920313
G A I N S
A
I
N
S

>> No.8920403

>>8920386

Granted

>>8920342

Fair enough

>> No.8920499

>3 medium apples
>1/2 can chipotle peppers
>1 cup sifted flour

>> No.8920556
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8920556

>>8920295

>> No.8920778
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8920778

>>8920313
Muh macros

>> No.8920889

>>8920342
>>8920349
>>8920403
Euro here.
I've never had a chicken schnitzel made from anything but boneless thigh. And I've never had a problem with thigh "curling up."

>> No.8920904

>>8920296
It isn't remotely difficult to dice half an onion and use the other half later in the week.

>> No.8920921

>>8920295
Nice

>> No.8920924

>>8920296
You're an idiot. Peel it cut it in half wrap one half up, chop the other half. Fucking retard.

>> No.8921016

But I use green onion only