/ck/ - Food & Cooking

>>11057296 missing a 6

My question: what board did the al/ck/ threads moved to?
And why can’t we have them back, it’s better than fast food / e celebrity thread #1383626

>>11098013
I dunno what thread you're talking about but I have heard of it.

>>11098017
Fuck off with your namefagging and being so new that you think we've never had a qtddtot thread before.

>>11098031
We've had 3 of them so far anon. go be angry some place else anon.

how are people not disgusted by using lard in their cooking

>>11098013
Al/ck/ is on /adv/ now if I remember correctly. I think the only reason they won't let them back is because if they did it would result in even more shitposting.

>>11098101
Because using fat to cook is common and can enhance flavor.

Where has the rum gone?

>>11098119
i dont care, that's fucking gross and i'd rather eat feces

>>11098125
overboard

>>11098162
Your loss.

Where do you guys usually get your recipes? I feel like google gives me shit sites.

>>11098186
I have several cookbooks, but I generally go on google for a general idea of how to make something new and then adjust the recipe to my tastes.

>>11098186
Yeah, recipes from Google are a shit show 100% of the time. I find genuine cooks that have blogs and get my ideas from there. Also my mom is a good homecook and when in doubt I call her. I used to write recipes down but now I can cook without them so I haven't opened my cookbook for a hot minute.
>Tl;dr call your relatives for recipes, it's a win-win situation

>>11098186
my grandmother's old cards from like 50 years ago.

Does Friendly's serve their whole menu all day? Can I get a burger there at first opening, or do they start their "lunch and dinner menu" at 11am or something?

>>11098013
and will the new batch of jannies suck less any allow it back

>>11098013
They became more like feels threads then food threads, so they were banished to /adv/.

Also, in response to >>11098031, the point isn't that QTDDTOT/sqt is new (even if Peppermint obviously is), but it is criminally underused and needs to be normalized on /ck/.

>>11098162
Well you just sound like a manchild. Its caloric value is the same as any other fat, but it has much more flavor. Lard is wonderful.

this is just for aesthetics, right?

why use it over regular black pepper?

>>11098892
Pepper has more flavor when it's first ground. Kind of like coffee.

>>11098186
youtube

>>11098101
Lard is healthier to you than trans fats.

>>11098892
Have you never been to a dumpy greasy spoon diner? They probably filled their pepper shaker over a year ago, use it next time you're there and see what it tastes like.

>>11098036
QTDDTOT was a staple of /ck/ as far back as 2008, maybe earlier.

>>11098162
>I'd rather eat literal shit than animal fat which I probably eat regularly anyway
What's wrong with you?

>>11098930
>>11099428
He means a medley of differently colored peppers vs regular black pepper you mouth breathers.

>>11098892
I started using a similar product after Asda were fucking useless and substituted my black pepper for it. It's got a similar taste but it's a bit spicier and a slightly more varied taste than black pepper.

Fuckin' OP is a retard and didn't make the thread searchable with /sqt/.
anyway:
Butchers help me out. Got a weber 22" rotisserie kit for my charcoal weber and so the family wants to do suckling pig for labor day. How much should I expect to pay and what size/weight of pig will fit on a weber 22" spit? Also how much pre-cooked weight per person? 2lbs?

>>11100429
Not a butcher, just some rando, but I'd expect around a range around $100 - $400 depending on the size and 2lb/pp sounds about right. You'll probably be on the higher end of that range, because the smallest ones only feed a few people.

>>11098017
>>11098031
>>11098036
>when you're some namefagging little shit and you get BTFO within the first 5 posts

>>11101061
oh well, what will I ever do anon

>>11097877
sneeds feed and seed