/ck/ - Food & Cooking

What are some of the best recipes and food you have found on this website?

>>18691939
I make a Keto Menudo with it; tripe and a can of these in a slow cooker before you leave for work. You're eating good that night.

>>18566573
an energy drink and nicotine, if its not busy after i open (it will be) i might make myself something, prolly a ramekin of chili lmao

>>18134679
chef is a managerial position and generally has a good knowledge of food cost, menu creation and staffing. a cook makes orders according to a recipe. a 2 year line cook probably has better culinary knowledge than the average neet on this board, somehow makes less than the neet though

>>18030472
i get that virtue signalling is a good marketing ploy but ffs my nigga putin really lives rent free in every westerners mind huh

>>17842862
spagbol
did some longterm experience myself
still alive

frozen pizzas dont work, you'll feel ill after a couple of weeks.

>>17813573
That wasn’t me but it was pretty funny.

>>17813494
Cánh Gà Chiên Nước Mắm

What are you /ck/ooking tonight, /ck/?

lentil stew

Any meal prepping tips?
I'm 23m, gf 21f. I work construction Mon-fri 6am-5+pm, her schedule is fucked.
I want to start meal prepping as i am sick of cooking every night after a 12+ hour work day, if gf is at work (she does cook dinner when shes not working).
We already have been making larger meals that last us dinner, leftover lunch and sometimes dinner next night, and just making a light lunch the next day (sandwhich or something)
But im really interested in like chicken and rice lunches, but like ... how exactly do you go about keeping it edible? like if i cook it on sunday, then monday and tuesdays portions can just be refridgerated. but wednesday on will have to be frozen and thawed out the day before, and i dont have microwave accessible at work (always on a jobsite).
Is there any other meal prep ideas that are better as far as surviving the thawing?

is it possible to filet a fish with a paring knife? i dont have any sharp knives in my house and need to filet a trout so i can use its bones and head in stock

What are some foods that make a woman horny? I'm being 100% serious, maybe I can feed a girl a certain food and she'll wanna fuck me

I hate cooking. Give me something that takes no prep and is good any time.

>>16775825
Someone’s a little salty

>>16378210
> pepe's pizza

>>16323277
I put powdered citric acid in my breakfast smoothie this morning because I was out of OJ, so i used milk as the liquid component and it tasted bland because it was missing the acidity that it normally would have from the oj. Should I become a molecular gastronomy chef

>>15556445
It's not? Sure taste like chili. Yes it has beans but at least it doesn't have spaghetti in it. They love to do that where I live.

>>13272892
Test it yourself.
Either do a paper test or try to shave some hair off your forearm.

>le yelling chef
>RESPEC ME!!!!!!!!!!! IM LE YELLING CHEF!!!!!!!!!!!!!!

how did this meme start

what do I cook to outdo all my relatives this year at thanksgiving

I grew up in a very overprotective middle-high class family, which meant that I didn't really get to cook while growing up, because my parents or a servant would always cook.

I'm now 25 and I know jackshit about cooking and it's killing my social, independent life. Just a few days ago I learned how to do scrambled eggs. Today I made Spaghetti but they were pretty dry.

What are some starter recipes I could try? How do I get shit like salt measures right? And how the fuck do I cut things properly because I always cut onions or garlic in huge chunks.

I really like cooking, I just feel completely clueless now.

>toast, both sides with real salted butter
>on top a lightly torched slice of smoked salmon
>covered by a poached egg, runny but slightly thickened yoke
>as I bring it to the table, pour over silky hollandaise sauce
>you've been busy, she says, licking her lips like a $5 whore with a hamburger
>dust with pepper and dig in
>finish well before and head back to the kitchen
>bring back a platter
>bacon, well done but left to rest in it's fat its supple and soft
>creamed corn, not too sweet, throughly seasoned with butter and pepper
>baked beans, cheap
>breakfast sausage, low and slow, careful not to break the skin let the juices escape
>a small rissol, it's filled with bread, red onion and lean mice, delicate but bold
>plate using the meat as a barrier between the beans and corn
>her eyes are size of saucers, she can't believe there's a part two
>whisper "wait until you try the coffee"
>supa crema, through a moka pot, double shot in a teacup with fulls cream milk and raw sugar
>just before we feast
>"bone apple tit"