/ck/ - Food & Cooking

Have:
>sink
>microwave
>kettle
>minifridge
Do not have:
>stove
>oven
Could get:
>Hot plate
>Toaster
>Toaster oven

So /ck/, what should I be cooking and how?

>breakfast
>break fast
>break
>fast

>come to work on time every day
>do my work better than everyone else
>manager likes and praises my work
>supervisor loves having me around
>despite all this I'm not allowed a cheeky brewski or two before or during work
Fucking why

Is toast healthier than plain bread

>>17210192
>born to rape and die in prison
why does this sound so familiar...

>>17205956
how can you tell if it's good caviar or not? I've only ever tried it at fancier restaurants, but have no idea what kind/brand it was.

>>17101069
isn't the waitress at 0:38 also the customer she is serving?

what does chili con carne translate to in english? certainly not Bean Soup, thats for sure

>why is food from a small coastal country more modest than that of the Amerilards-of-the-East, also known as China

hmm i wonder why

are bongs born brain damaged or do the effects just sort of manifest as they age?

>>17029890
>no prime rib
trash

>>17031979
>based taste
>shit pic example

>>17018237
I don't think only a couple minutes would impart any flavor, but like I mentioned you probably only need 20 or so - nothing wrong with doing more than that. I use a shallow bowl, just enough to submerge, yeah. amount of salt is really subjective, but I don't think I exceed more than 0.5-0.75 tsp for each step... could be wrong cos I always eyeball. in my mind I am visualizing sparsely coating the full surface area. steps being: marinating, adding while cooking the liver, adding to the onion, adding afterwards to taste. it's a very small amount each time. the amount of liver is about half a pound, comes in a little tub. I use one medium-large onion for that.

>>17014760
in the water

I bet she bitches for a few days if you firehose her throat by surprise during a half-hearted beej but her boobs look substantial so it's tough to comment on whether she is coomworthy or not. probably better options out there with less hassle.

>>16974552
he's just talking about the brand and their typical line of products. the packaging appears more polished and professional than what you might otherwise see for the same kinds of things and so there is a markup in price for a perceived increase in quality, whether it actually exists or not. something like cornmeal might be a good alternate example, where even if more attention were paid to how it is processed, it ultimately doesn't matter because it's something so basic that you're not going to extract any perceivable increase in quality or flavor.

what kind of kick, anon? was he standing and you booted him 300 style? was he lying down, lifeless and you soccer kicked his head? did you just tap him in the shins?

>>16944413
great point. soda addicts... what say you?

>>16939078
?

do they really fuck up your blood pressure? really wanna try but don't wanna be stuck with a bunch of crap I can't eat

>>16934390
that sounds kinda good desu. I could see a carrot cake version being pretty tasty, too.

eggnog is delicious, but has way too much sugar. I'll stick to milk and just eat the eggs.

>>16917556
>he didn't get the iced pitchers of scotch + tea at bars to play the dice game with tasty hoors
why even go there?

>>16881046
report back about the scallops if you can anon. never seen those in a can. the rest are okay, mussels probably better than clams, but oysters imo are the best of the 3.