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/ck/ - Food & Cooking


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13528762 No.13528762 [Reply] [Original]

What are some of your favorite quotes /co/?



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13528721 No.13528721 [Reply] [Original]

Best flavor of Lays

1 replies omitted. Click Reply to view.
>> No.13528731

>>13528721
Plain

>> No.13528735

>>13528721
plain for sure.

>> No.13528736
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13528736

>>13528721
This is the tits

>> No.13528739

>>13528721
ironic because you've never been laid

>> No.13528742

All Lays are equally terrible.



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13528718 No.13528718 [Reply] [Original]

Discuss pancakes and sausage on a stick.

1 replies omitted. Click Reply to view.
>> No.13528744

>>13528718
No. Get fresh air.

>> No.13528746

>>13528718
Breakfast sausage is disgusting

>> No.13528747
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13528747

>>13528746
False.

>> No.13528757

>>13528718
Slightly better than starvation, I guess.

>> No.13528769
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13528769

>>13528757
What's so bad about it?



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13528711 No.13528711 [Reply] [Original]

For me? Its cod, green beans, and corn.

>> No.13528726

i'm guessing self inflicted death is in your near future



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13528677 No.13528677 [Reply] [Original]

What do I do with this?

>> No.13528697

all kinds of stuff! most obvious thing is you can make "au poivre vert sauce" for steaks. its a really simple, great tasting cream based sauce for steaks. theres a bunch of recipes. here's one from one of my old restaurants:


Au Poivre Vert Sauce Recipe

Ingredients:
4 Shallots cut in half
4 Quarts chicken stock
2 Quarts heavy cream
1 Bottle of Brandy
1 ¼ Cup brined green peppercorns
Salt to taste

Method:
Pour brandy into a pot and set on high heat. Make sure you use a pot that has high sides so the brandy doesn’t ignite. If it does ignite just calmly shut off the heat, cover with a lid to put out fire, then remove lid and turn heat back on and resume reducing. Once brandy is almost completely evaporated, add stock, shallots and then reduce stock by ¾. Add cream on top of reduced stock and slowly reduce until sauce has thickened and will coat the back of a spoon. Stir in green peppercorns, then puree with shallots until peppercorns are broken up and shallots are completely pureed. Season with salt to taste.

>> No.13528699

>>13528677
substitute it for pork in bbq



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13528651 No.13528651 [Reply] [Original]

2 replies omitted. Click Reply to view.
>> No.13528712
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13528712

god i hate louisiana so much

>> No.13528715

>>13528690
>he adds the garlic with the mirepoix
you add it afterwards so it doesn't burn

>> No.13528754
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13528754

>>13528715
this. can't stand seeing people drop onions (or god forbid, root veg) and garlic at the same time

>> No.13528767

>>13528754
>onion is a root veg
im retarded just ignore me.

>> No.13528768

>>13528754
I feel the same way when people put pepper on steak before they brown it. The pepper burns. Why do we insist on doing this?



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13528643 No.13528643 [Reply] [Original]

Mods, unban dinotendies pls

>> No.13528724

E celeb fat man.



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13528601 No.13528601 [Reply] [Original]

come @ mintboard.org
burgerking & carnivore



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13528562 No.13528562 [Reply] [Original]

Is this stuff any good?

>> No.13528566

it's great

>> No.13528571

The fuck is wrong with your feet?

>> No.13528572
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13528572

what the fuck did you do to your feet OP



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13528557 No.13528557 [Reply] [Original]

Stepin Vajat is an absolute unit

>> No.13528588

>>13528557
Yes anon, you are eating a pljeskavica in a bun.
Very impressive.

>> No.13528709

>>13528557
looks like a fucking lad right there m8 swole as fuck proper meat shaft in soft doughy buns



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13528550 No.13528550 [Reply] [Original]

Is it the most racist kitchen tool?

1 replies omitted. Click Reply to view.
>> No.13528623

>>13528619
quinoa?

>> No.13528624

>>13528619
Yeah genius. Go put that word in a translator from French to English.

>> No.13528658

>>13528550
>the most racist kitchen tool
Look in the mirror

>> No.13528672

im not sure if its the most racist, but certainly the most obvious. pretty sure there are worse out there... you've got me interested. if i can think of something worse than that, ill be back...

>> No.13528716

so far all i can find is "paula dean"...

i know for a fact there's some fucked up shit out there though because i have vague memories of being like "wtf..." when learning about them when i was a young professional cook.



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13528546 No.13528546 [Reply] [Original]

ITT People say something sweet about the town they live in.
There's a nice corn place in Aurora and I'm looking forward to the arcade downtown.

>> No.13528552
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13528552

>>13528546
Train Daddy is turning things around and maybe some day I'll be able to get to work in 35 minutes like in the good old days.

>> No.13528559

>>13528552
I'm glad to hear that anon long commutes aren't fun but 35 minutes still feels long. What do you do?



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13528544 No.13528544 [Reply] [Original]

i made too much buckwheat, what do with it

>> No.13528587

>>13528544
Eat it



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13528513 No.13528513 [Reply] [Original]

I know a good rye when I see one.



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13528426 No.13528426 [Reply] [Original]

Hello Anonymous.
I've been stuck in this detectives office all day, looking for PI to help get me off for a crime I didn't commit, but you don't know the half of it.

The crime: bland food
The victim: anons taste buds
The sentence: Gordon Ramsey getting angry on twitter

But you and I, we're going to change all that.
Welcome to Cooking with Dorothy.
Join me or you are a louse, Anonymous.

42 replies omitted. Click Reply to view.
>> No.13528729

>>13528671
I don't care you defended the sides so yours are probably not much better. FIX THEM!

>> No.13528740

>>13528729
No.

>> No.13528745

>>13528729
Impossible. They are in orbit.

>> No.13528759

>not brining the chicken before hand

DISREGARDED

>> No.13528764

>>13528759
its not a dish that needs or desires brining



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13528425 No.13528425 [Reply] [Original]

Rate my miso poached salmon ramen.
The noods are homemade.

>> No.13528432
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13528432

>> No.13528443

Not very appealing to look at but im sure it tastes good

>> No.13528457

>>13528443
Thanks. The Salmon was very slightly under poached so I had to throw all the chunks back in to finish them which totally ruined the presentation.



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13528290 No.13528290 [Reply] [Original]

>it takes Cookie Monster 1 hour to make a batch of cookies
>Cookie Monster has 15 ovens working 24/7
How long does it take Cookie Monster to make 6 million cookies?

14 replies omitted. Click Reply to view.
>> No.13528507

>>13528501
>ruining a fun little thread with random muh /pol/ shit

>> No.13528527
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13528527

sneed was here

>> No.13528545
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13528545

>>13528333

>> No.13528558
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13528558

Does the cookie monster grill with propane or charcoal briquettes ? Serious answers only, the public has a right to know.

>> No.13528561

He doesn't, he just buys Chip's Ahoy.



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13528286 No.13528286 [Reply] [Original]

whats the best dish in the world and why is it lasagna?

1 replies omitted. Click Reply to view.
>> No.13528392

>>13528286
Eggplant parmesan is better than lasagna

>> No.13528404

>>13528297
they shouldn't be gummy unless you didn't add enough liquid

>> No.13528408

>>13528286
lasagna with meat has a terrible texture though

>> No.13528422

>>13528392
>Eggplant parmesan
Is that some sort of moussaka bastardisation?

>> No.13528448

>>13528422
Nah it's the opposite. Moussaka is a modern dish in comparison.



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13528240 No.13528240 [Reply] [Original]

tomorrow my family will sit around the kitchen table playing Rook while eating banana pudding

1 replies omitted. Click Reply to view.
>> No.13528271

>>13528255
yes

no alcohol

>> No.13528610

Are you and your family gay cowboys? Gay cowboys sit around eating pudding.

>> No.13528618

What is rook??

>> No.13528695

>>13528610
you sound like an expert, cowboy

>> No.13528702

>>13528695
Um... excuse me... did you just presume my gender?



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13528204 No.13528204 [Reply] [Original]

Tim Horrortons thread. Post stories, memes, or anything else related to how much this restaurant blows.

9 replies omitted. Click Reply to view.
>> No.13528626

>>13528204
What changed? I remember the internet used to love Tim Hortons 10 or so years ago.

>> No.13528637

>>13528626
Bought out by a big corporation so now it's bad I guess

>> No.13528644

A
FUCKING
LEAF

>> No.13528650

>>13528626
brasil happened

>> No.13528770

>>13528626
Sold to a bigger company that started ramming all the shitty food in and making the menu stupid large. All the donuts are frozen and shipped to the stores rather then made fresh at every store, ruining the taste. Combine all that with the fact that they absolutely refuse to limit the drivethru menu to drinks and ready to go pastries and its a shit show when Karen orders 5 sandwiches that are all assembled on the fly.

Plus they lost the purchasing rights of the coffee beans they used to use and now the coffee sucks. Funny enough McDicks got the purchasing rights of the beans, which is why everyone likes it now.

Overall its lost it Canadian spark and is trying to compete with the big chains when it should have always stayed coffee and pastries. It honestly would surprise me if Tim's makes it to 2030 at this rate



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