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/ck/ - Food & Cooking

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>> No.11428911 [View]
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11428911

>>11421328

>> No.11304215 [View]
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>>11296106
big hard boner achieved

>> No.11185210 [View]
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>> No.11158820 [View]
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>> No.11058875 [View]
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>> No.10864183 [View]
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>> No.10854636 [View]
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>> No.10761721 [View]
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>> No.10606919 [View]
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>> No.10565489 [View]
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>> No.10497264 [View]
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>> No.10467577 [View]
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>> No.10467317 [View]
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>> No.10442106 [View]
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>> No.10383395 [View]
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>>10383262
YAMEROOOOOO

>> No.10336953 [View]
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10336953

>>10335933
Make OC then faggot

>> No.10243126 [View]
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>> No.10230061 [View]
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>> No.10215037 [View]
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>>10214446
I got a few

>> No.10199044 [View]
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>>10199000
Lmfao great example of how important presentation is to elevating a dish although I'm sure lighting and camera angles played a role too.
>>10199001
I always thought it was based on Nepolian style pizza that's supposed to be made in 90 seconds or less although that requires a wood fire oven that's like 1000° rolling the dough out and topping it is the exact same as what that guy is doing just a fast worker showing he could do that style if he wanted to.

>> No.10056983 [View]
File: 2.85 MB, 426x240, Bread.webm [View same] [iqdb] [saucenao] [google]
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>>10056717
None of what you just said comes on the back label. Although, yes, I've since found its much better toasted with a strong meat and acidic vegetable, I didn't anticipate I'd be facing such as challenge in that small loaf as I wondered what so many foreigners meant when they compared regular American bread to cake, and more than a few cents was worth my satisfying my curiosity.

At the time, I guess I could've just compared sugar content, so in a way it did say that right on the back.

>> No.10055216 [View]
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>> No.10002512 [View]
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>> No.9991699 [View]
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