/ck/ - Food & Cooking

Que tee deedee tot
Questions that don't deserve their own thread.

>>16843985
>all natural
>premium
I know this HAS to be good if it has those words on the bottle

>>16272462
I use the $2 off combo coupon from their app on a baconator combo at least once a week

>>16175067
>hate fatties
>open Heart Attack joint
>sell fatties shit like Butter Shakes
>make money while killing fatsos

>>12070641
>I prefer getting rid of the burr by "wiping it off" on the stone itself
This, but you need to do it or the knife cant cut paper. This kind of burr cant be remove with stroping.
>with lengthwise passes of the edge at a slighty higher angle than the one you sharpened with
Higher angle means you make a 2nd microedge.
Make sure to grind down to that level when you sharoen next. This is OK for fixed angle frinder but please not with free hand

>>12069920
>strop or 30k grit stone to pull the burr off a knife, you don't know what you're doing.
KEK, you can do both.
Perfectly removing the burr with a very fine stone and smoothening the edge (without polishing) with the strop.
>I'm not a retard with Parkinson's
underage but ok. Im sharpening the knife to its limit and giving the edge the steel deserves. You dont but you judge others. Fucking Looser ()pic r.

Hello fellow cu/ck/'s.

I have a problem, i always overseason my food. I don't do it for anyone else when i cook for others but i always overseason my shit to the point that i'm getting pretty bad sodium intakes.

What would you substitute salt with?

1. Southern Biscuits and Gravy
2. Greektown Gyro
3. Truffle fries
4. Rueben