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2023-11: Warosu is now out of extended maintenance.

/ck/ - Food & Cooking

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11047493 No.11047493 [Reply] [Original]

>bleu cheese
>bone broth
>dry brine

>> No.11047507
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11047507

>deconstructed
>candied
>jewish cuisine

>> No.11047594

>authentic
>Pizzeria and grillroom
The above is an excuse for very mediocre pizza and some turkish doner shit restaurant for drunks

>> No.11047843

>CRUNCH
>CRUNCH
>CRUNCH

Please...chew with your mouths closed. Fuck you.

>> No.11047846

>mcd has all day breakfast but not the only good breakfast menu item steak egg and cheese bagel
what's the point?

>> No.11047854

>>11047846
>all day breakfast
>but still have to wait till ten thirty to get a burger or nuggets
how does this insanity make sense?

>> No.11047859

>tea bags
>sweet tea
>irish breakfast
>earl grey
>that one friend who think's he the chef of the group but mixes canned alfredo sauce, chopped up bargain bin hotdogs, and kraft macaroni and calls it cuisine and tries to serve this to you
>overpriced hippy food like avocado toast for $10
>cilantro
>that japanese fish scraping shit they put on rice sometimes
>people who only eat at familiar fast food restaurants when traveling abroad
>garnish you can't or are not supposed to eat
>burgers that are overstuffed or have so much sauces you get it all over your hands/face

>> No.11048035

>>11047493
>dry brine
isn't that just salt?

>> No.11048047

>>11047859
Canned Alfredo sauce is so lazy. Alfredo is the easiest damn sauce to make in the world.
>melt butter
>add cream, bring to a light simmer
>throw in Parmesan until it's thick
Congratulations, you're now a master chef.

>> No.11048087
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11048087

>No objections
>Further lack of objections.
>Final lack of objections.
Guess I'm just not a picky bitch.

People who chew with their mouth open should be lined up and shot.

>> No.11048122

>>11048047
No roux? More like noob chef.

>> No.11048137

>>11048122
also need a double boiler so you can do other shit without worrying about scorching the sauce

>> No.11048138

>>11048122
You don't need a roux for alfredo you fuckhole. If you use proper parm reggiano it thickens just fine without the need for an emulsifier. you will need that roux if your "parmesan" comes in a green cardboard tube.

>> No.11048146

>>11048138
yeah like we're gonna believe a noob who doesn't even use nutmeg in his alfredo

>> No.11048505

>>11048146
I posted the most basic possible recipe for Alfredo. If you're using roux, then your Alfredo is really a bachamel. Alfredo is thickened entirely with cheese.

>> No.11048529
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11048529

>burnt pasta on lasagna
>avocados.
>ranch on e v e r y t h i n g
>caramelization not cut off on sides of a cake
>sheer frosting on a cake
>SHEER FROSTING ON CAKE WHERE YOU CAN SEE THE CARAMELIZATION

ITS NOT HARD,, just take a seraded knife and cut them off,,,, please ,,. i’m dying

>> No.11048584
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11048584

>>11047859
>jap fish scraping shit
Don't be talking shit about bonito flakes, bitchboy.

>> No.11049115

>>11047854
All day burgers/nuggies just launched Australia wide, we tend to be a test market so if it works expect it in the U.S in 6 or so months.

>> No.11049285

>>11048529
baby likes the crust cut off his cake