/ck/ - Food & Cooking

>>10219765
>OP's diet

>>10203535

Thanks! Sorry I drifted on another site for a minute.

You obviously are an 'old hand' at this and I appreciate the advice. I might save it to notepad cuz I honestly dont know if I can remember it all. I clearly have a lot to learn. Maybe I am looking at microwave defrosting wrong, or was steered the wrong way on thawing at room temperature. One gets so much conflicting information.

I dont mind freezing long term of course, and it does save money. I just dont want to be thawing every bloomin day, as it takes so long to do 'safely' in the fridge, and I havent worked up the nerve to let some stuff sit out very long. Burger, for example, makes patties better when its cold.

I do live in a rural area. And I should get some ziplocs; I am just getting started. I dont like to risk stuff being in the fridge for too long, but dont want to spend a lot of time thawing in the fridge and dont trust stuff sitting out.

So far. I seem to be doing ok as far as Ive risked so far, 4 days on beef, up to two on chicken and pork.

And you're also right about planning, it would help. Hopefully I'll get it together right.

I dont have anywhere near the confidence or competence to take on big things like a whole roast or turkey. I doubt I even have the equipment yet.

Many, many thanks again, I really do appreciate you taking time to share your knowledge. Have a good week & be blessed.

>>10203535

Thanks! Sorry I drifted on another site for a minute.

You obviously are an 'old salt' at this and I appreciate the advice. I might save it to notepad cuz I honestly dont know if I can remember it all. I clearly have a lot to learn. Maybe I am looking at microwave defrosting wrong, or was steered the wrong way on thawing at room temperature. One gets so much conflicting information.

I dont mind freezing long term of course, and it does save money. I just dont want to be thawing every bloomin day, as it takes so long to do 'safely' in the fridge, and I havent worked up the nerve to let some stuff sit out very long. Burger, for example, makes patties better when its cold.

I do live in a rural area. And I should get some ziplocs; I am just getting started. I dont like to risk stuff being in the fridge for too long, but dont want to spend a lot of time thawing in the fridge and dont trust stuff sitting out.

So far. I seem to be doing ok as far as Ive risked so far, 4 days on beef, up to two on chicken and pork.

And you're also right about planning, it would help. Hopefully I'll get it together right.

I dont have anywhere near the confidence or competence to take on big things like a whole roast or turkey. I doubt I even have the equipment yet.

Many, many thanks again, I really do appreciate you taking time to share your knowledge. Have a good week & be blessed.

>>10100906

Well, most of the ones I get are decent enough, and they always look busy to me. I only get lesser ones once in a while.

I couldn't do it. Im allergic to people, and couldnt bear all that running around and trying to keep track of it all.

I only really get pissy if the place is empty and I cant get service.

To be fair, I usually make my decision in the first ten minutes. So I always tip, but if the place doesnt feel right, I'll walk out in a heart beat. I dont tolerate crappy seating or waitresses that think I need 20 minutes to look at a menu.

I know one greasy spoon where there is only one poor old woman running every table in the place during the morning rush. I dont know how the hell she does it; I'd have a nervous breakdown.

I dont mind plain talking ones in old diners either, I think they are funny like this old gal

https://www.youtube.com/watch?v=gdYXQ-IPZcc

And Ive had more than a few, its sort of part of the experience of an old diner. There arent many left, and I sorely miss them.

Open face beef and gravy sandwich, real lumpy mashed taters, corny old red plastic pebble finished glasses, beige paper place-mats. Those were the days. Simple times, simple pleasures.

>>9953632
This man has decent taste

>>9946673
The flour gives the egg something to adhere to, and he double dips the egg wash and breadcrumbs too, it ensures a nice even coating of bread crumb
I do it whenever I bread tendies and my tendies are top tier crunch

>>9386819

(You)

>>9198851
>>9198866
Now kiss.

>>9078834

Where's that fucking banana picture when you need it

I used to like all their frozen stuff but I can make it for myself cheaper and have it taste better. Now I just go for really specific things, like cheeses, certain kinds of chocolate, garlic naan, bloody mary mix, and (recently) yuzu hot sauce.

>>8865014
Here, have a better one.

this is my kind of thread

^^

>>8295214
>from lousiaina
>ride with a friend upstate to help him move
>the whole time he's going off about how we have to try culver's when we get there
>literally hypes it up to be the second coming of jesus christ
>we arrive and i try it with ultra high expectations
>it's even better than he described
>the fried cheese curds almost make me weep with joy

you yanks don't know how lucky ya'll got it desu

>>8149590
what is with americans and wanting overcooked eggs, thats perfect

I had this chunky habanero hot sauce that fucking blew my mind, i got it a while back and I don't remember the name of it
Anyone know something similar to that?

>>7963734
>>7964666
>>7964703

Oh yes, Anons...

>Bacon, pep and jalapeno
>Bacon onion
>Ham, bell pepper and onion

all god tier

>>7719155
'Ago Style, I dig it OP

>>7540099

Finaly, I can cook my wifes son perfect medium rare steaks.

>I only eat food for the nutrients and energy provided

>>7090335
>blended pizza crusts

>>6962577
Id put my money down on jack being against alcohol because it promotes unhealthy lifestyle