/ck/ - Food & Cooking

NO ONE COOK RICE RIGHT ONLY ME

>>19664650
>I'm not asking, gaijin piggu

>>19638532
>ask for ranch for muh french fries at a local fast food joint
>they put sauces in unmarked little cups
>lady at the drive thru kept giving me tartar sauce
>go inside this time, same order
>open tartar sauce cup and ask lady to try it out
>she recoils realizing it isn't ranch
>actually hands me the correct sauce
i wonder how many people got tartar'd

>>19612185
DAT FREE HUNDRED DORRA BAKA GAIJIN
YOU PAY NOW

got a loicense for that ting mate?

>>17563409
>have $10
>buy some rice and fish
>steam rice
>put raw fish on it
>sell it to stupid gaijins at a 10,000% markup
Don't forget to tip.

I COOK RICE. 300 DORRAR

>>16281718
If cooties scare you that much then you might as well stop eating and drinking altogether, since absolutely nothing you ingest is 100% sterile.

4000 dorrar pay now

>>16175402
put the fish in the bag now desu

3000 dorrars now

>>15863577

absolutely retarded if you actually think this. kys faggot

>>15198126
no.. you cannot learn it take many years. save the trouble and pay

>>14597736
>>14597777
>>14597901
you are ban
never come back

>>14561818
delete this there are no chinese in vancouver

So rong round eye

>>14539639
Most wild caught have parasites. Lose lose anon.

>>14531314
No cayenne in nigiri round eye

>>14517004
Literally google it, it’s referred to as that. Try spending a little time in Burgundy too.

i left raw frozen chicken on the counter so i cant refreeze it, and i also had planned to eat something else tonight, so is there anything i can make today with the chicken(whole, cut up) that i can eat tomorrow and perhaps the day after?

sushi?

the dorra first gaijin

https://www.theguardian.com/world/2019/nov/26/too-exclusive-worlds-best-sushi-restaurant-stripped-of-its-three-michelin-stars

GIVEU BACK MISHORIN STARR GAIJIN. CANNOT ADD MORE SEATS FOR FAT AMERICAN TOURISTS.

>>13138252
thank you for the perspective, but your post really upsets me. the world seems like we advanced past the age of royalty and monarchies, but there are still here in a slightly different form.

I'm going to be making sushi for 10 people tomorrow and it's been a while, so I wonder if some of you could help me with a couple things.

I hope Jiro Sama won't come into my room while I sleep tonight.

So, It's been months since I last made sushi. When i make it for this many people its difficult to put together the rolls while they start eating, since they end up waiting sometimes, so the only way is to make the rolls, then cut them up and serve. This is the main problem though, the rolls sit there untill ive completed them all, what can I do about it?

One more thing, I cant get a hold of very good fish, so i feel like making sashimis is kind of a waste. Things like tempuras, avocado, eggs go pretty well because with them I dont suffer from the fact that i dont get my ingredients at 5am from the fish market in japan. So I'm thinking of not using a lot of salmon, but I also dont want to make it too coplex, any recommendations for which rolls to go for?

The seaweed is more chewy when I make it, I assume this is because it gets soggy because of the rice. Perhaps I need to let the rice coolmore, maybe fan it. And lastly, I dont have a rice cooker, does anybody know a very consistent way to cook the rice in a pan? Ive done it this way most of the time https://www.youtube.com/watch?v=lEkSoYKhX2o