/ck/ - Food & Cooking

>>4059057
Boil them for longer.

Cook your carrots for longer periods to bring out the sweet flavors, and buy other types of carrots (carrots that actually look different, not just in a different bag)

You're eating carrots that didn't get enough water.

>>4059039
When you eat everything possible, compare eating experiences, and spend all your time thinking about eating... you develop a secondary train of thought that is not the same as a normal person's train of thought.

There are many layers of complexity that emerge, such as whether a given dish suits the mood inferred by the climate, season, weather... if the food is presented in a way that naturally represents its ingredients... whether that food is forced together, or naturally culminates in the aftertaste... whether or not the smell suits the taste... and if any of the food's wilder characteristics have been taken away, positive or not.

when a normal person eats, they think about the price, the time it takes to prepare, how much skill they might need to cook it, or how far out of the way they have to go to eat it - plus of course how it tastes and whether it contains things they don't like to eat.


That is not how someone who 'eats for a living' thinks.

>>4059029
See, this guy makes my point for me.
The Michelin Star system rewards chefs for pursuing Everest - which is fine -

But the average person who wants to eat, should find the proper mix of cost-effectiveness and quality to suit his occasion and location. There will never be a Michelin Star guide, to say, Seattle, for instance.

It is USUALLY best, to refer to the restaurant reviews in the LOCAL NEWSPAPERS. Search history through the last year. (Trust nothing older than that - restaurants are often stormy places, full of change.)

>>4059023
The biggest flaw with the Michelin system is it was made for people who eat everything possible, compare eating, and think about eating all the time.

There has been no guide to L.A., for instance, since 2007.

Food that satisfies an average hunger can be an amazing experience to that average person, and completely fail to impress the Michelin brothers.

(And yes, in case you are curious... it's the company that makes tires.)

Brussels Sprouts. (4-6 per person)
Peel the leaves, one by one.
Saute in about a tablespoon of butter, medium heat, 4 minutes (or just past when the smaller leaves start to brown.)

Toss with roasted sesame seeds and crank some fresh black pepper over the top.

Merry Christmas.

I tried that the other day. It was a bit bitter... but honestly the milkfats and subtle sweet tones made it a reasonable experience.


Cocoa that strong would rival coffee directly.

Congealed, failed day-old risotto.
I just wanted to get rid of that grainy, horrible-texture shit.

I failed eating it halfway through and vomited. =(
I still don't like to attempt risotto. I dun got scarred.

>>4020687
Over 300mg:

Now yer shakin'. Why did you drink so much? You didn't need this much to wake up.

>>4018608
Dentists do NOT know what causes Drysocket, or how to prevent it.

Some get Drysocket and some do not.
All that dentists can say for sure ... is that Dry socket is REALLY REALLY painful. People who deal with chronic tooth pain on a daily basis, will still SUFFER if they get a case of Dry Socket after an extraction.

a "Panini" is a grilled sandwich bread type.

It depends entirely on the contents, the bread itself is not that bad. Lettuce tomato tuna sauerkraut Panini is not going to hurt you at all.

Chicken cheddar thousand-island egg Panini will cost you a ton.

Eat wisely now

>>4020425
Tonight I scattered fresh dill over the top.
The results were 10 times better than expected; the herbs splashed occasional flavor without being intrusive.

It's a perfect match. Always doing it in the future.

Fresh meat and vegetable stew.
If you have the money, don't skimp yourself. Use proper stewbeef and plenty of vegetables you bought the same day.

(A fool and his money are soon parted - spend it properly to make it last.)

Thursday my family and I drive to the folks place and we eat in simple peace.
I don't have to cook a damn thing. I'm thankful for that.

But tonight, I'm whipping up Borscht!
Cheers, /ck/. It's been a great year.

I believe, if that thing is just the cup shape with a big sealed handle... that you are looking at some type of whiskey glass?

Something along those lines

Do you need a recipe? I am in a bit of a hurry today.

Perform the German Chocolate cake.
It's American (Despite the name), it has fabulous quality, and it's not really that hard.

>>4019240
Generally, grocers actually throw out a LARGE amount of produce. It goes bad before people buy it, so it gets pitched.

This amount gets smaller and smaller in the winter as most of the crop is actually bought and used.

>>4019230
They are rotated less because there are fewer and they have to be shipped from further away.

Welcome to the winter months! Onions are gettig scarce.. ... and the onions still growing become more acrid during this time. It's due to cold snaps and other things changing the plants in the ground.

In addition, because the onions are older (rotated less by the grocery), they become more and more acrid over time. Older onions are stronger.

Now ya know!

>>4017969
They put a lot of things in gryos (bread pockets) but kebabs are the ones with cuts from huge rotisserie slabs of meat.

No. These are bad and you should feel bad.
We went over this yesterday. Oatmeal and a banana please.

>>4017958
if you make the rice into a ball, then you can put that wacky green seaweed crap on it.

Then you can eat the shit without it getting all over your hands.

It's pretty practical, maaaan.

>>4017925
... ahahahaha.
Ooooops.