/ck/ - Food & Cooking

[Anonymous No.5123881]

Things that cooking casuals do that piss you off

>truffle oil

[Anonymous No.5123884]

>hating on people who use truffle oil
>tips fedora

[Anonymous No.5123886]

>getting mad when other people prepare food the way they like it
Autism pisses me off a bit

[Anonymous No.5123887]

>>5123884
>liking fake ingredients

I bet you use MSG in your cooking too.

[Anonymous No.5123892]

>>5123887
>not buying real truffle oil
>assuming it's all fake
>tips fedora even futher

[Anonymous No.5123898]

People not making things from scratch that are easy as fuck, like buying canned beans instead of making them yourself, or not making pasta at least occasionally, or buying things like canned guacamole and salsa.

Overcooking eggs or cooking them on a way too high heat that makes them brown and disgusting.

Overcooking pork and fish.

Adding too many fucking ingredients to things like people putting sour cream in mashed potatoes.

Not knowing how to butcher chickens or fish.

Having a diet consisting of processed shit.

And lots more.

[Anonymous No.5123899]

>>5123887

>trying this hard to start shit

Please do not take the MSG bait.

[Anonymous No.5123900]

>>5123887
msg is good as fuk

[Anonymous No.5123904]

>>5123887
>not liking msg

[Anonymous No.5123923]

using canned potatoes to make mashed potatoes

[Anonymous No.5123927]

>>5123923
I'll be honest, I didn't even know they made canned potatoes

[Anonymous No.5123928]

>>5123898

cry me a fucking river, sperg

[Anonymous No.5123935]

>>5123928
This.

[Anonymous No.5123956]

>>5123928
>>5123935
The thread is "things casuals do that piss you off"

Those are things that piss me off, none of them are extreme like demanding people make their own beef stock or raise their own animals

[Anonymous No.5123959]

>>5123956
>he doesn't make his own beef stock

[Anonymous No.5123963]

>>5123881
>follows youtube chef exactly without changing to circumstance
my brother. it hurts to see him follow japanese cooking channels and attempt them

[Anonymous No.5123990]

>Turning the stove to max no matter what you`re cooking.
>Trying to intake less sodium by not seasoning with salt but still eating processed food.

[Anonymous No.5123993]

>>5123887
What is "fake" truffle oil?

>>5123898
>Not knowing how to butcher chickens or fish.
I found it to be pretty humorous when people in their 50's have no idea how to cut up a whole chicken. I spent a weekend with some friends and cooked them my fried chicken. They were amazed when I took a big knife and kitchen sheers and cut it up perfectly.

I have never dressed a freshly killed chicken with all the guts and feathers still on it though.

[Anonymous No.5123994]

>>5123990
I season with msg instead of salt.

[Anonymous No.5124001]

>>5123927
They're in the refrigerated area close to the pre-made cookie dough in most grocery stores.

There is also the dehydrated potato flakes in the baking section. That shit comes out like paste, but if you're in a hurry it's not that bad.

[Anonymous No.5124005]

>>5123956
making beef stock is extreme?
fuck me

[Anonymous No.5124010]

>>5123956
Those two things are worlds apart.

[Anonymous No.5124083]

>>5123993
Most people don't know how to butcher a chicken. It's pretty fucking easy and sad so many people can't do it.

[Anonymous No.5124105]

>putting salt or other condiments on something before trying it
>wanting to put bacon into everything because "omg bacon lol so random xD"
>hating on vegetables
>"cheese will fix everything"

these also apply to fatties

[Anonymous No.5124112]

>>5124105

Nah. I'm fat and all those things piss me off. Especially bacon in fucking everything for no reason.

[Anonymous No.5124117]

>if i drown the food in tons of random spices it will taste better and people will think im a professional

[Anonymous No.5124124]

>>5124083
It seems like more of a common sense thing

[Anonymous No.5124127]

>>5123881

>reads ">truffle oil" in Drew's voice
>laughs

[Anonymous No.5124137]

>>5123898
>buying things like canned guacamole
I can understand someone doing most of the things on this list (I partake in the browning eggs thing, it was how I was raised/cant eat that gooey shit) but this one is ridiculous. Premade hummus and guacamole just taste so bad and are so easy to make from scratch.

[Anonymous No.5124138]

>ketchup

[Anonymous No.5124149]

>>5124005

I mean, chicken and fish stock is easy cuz you usually buy them with their skeletons, but I've never made beef stock because I never buy bone-in beef.
Should I just buy those big bones they sell at the market?

[Anonymous No.5124164]

>>5124149
just use chicken bones. it's no different in taste

[Anonymous No.5124180]

>>5124083
>>5124124
Maybe they never learned how to sharpen a knife. That's like the first step. Ever try to cut one up with a dull knife?

[Anonymous No.5124186]

After teaching my friend about the importance of resting his steak to achieve maximum flavour and quality he took the lesson a little too far and now he rests absolutely everything he cooks. Made an omelette? Rests it for 5 mins. Stir fry some vegies? Rest thst shit for 5 mins. He swears everything tastes better this way but its obviously a placebo effect. It only really pisses me off when Ive cooked something for him to eat and he just stares at it for 5 mins.

[Anonymous No.5124191]

>>5123898
>putting sour cream in mashed potatoes
Fuck is wrong with that?

[Anonymous No.5124835]

im a cooking casual. whats wrong with truffle oil?

[Anonymous No.5124858]

>mfw I'm guilty of 90% of the things in this thread

[Anonymous No.5124895]

>>5124186
Fucking lol

[Anonymous No.5124954]

Too many to list... but the worst offender has to be my sister in law. She lives in New Jersey and is a vegetarian now. Before she was a vegetarian, she called eating things not bought at the supermarket "dirty" (i.e. deer jerky, eggs from our chickens, fish I caught, froze and packed the 10 hour drive to NJ - my wife and I live in KY).

[Anonymous No.5124958]

>>5124954
I wouldn't trust flyover hillbillies either

[Anonymous No.5124968]

>>5124835
There's no such thing. It is vegetable oil blended with artificial flavors.

[Anonymous No.5124972]

>not peeling apples before using them in dishes

Seriously?

[Anonymous No.5125006]

ferrero rochers

Poss me the funk off

[Anonymous No.5125007]

>>5125006
Stupid autocorrect

[Anonymous No.5125017]

>>5124968
There is such a thing. They do sell real truffle oil

[Anonymous No.5125021]

>>5124972
>peeling apples in the first place

Seriously? The peel adds so much flavor. It really grinds my gears when people peel potato's as well.

[Anonymous No.5125027]

>>5124105
Everything here pisses me off.

[Anonymous No.5125029]

Why is stacking all the food into a tower supposed to be cool or trendy?

Also, I wish more people had the sense to let stuff like vegetables stand on their own. They taste best when prepared simply, I don't like veggies masked by spices or sauces, in most all circumstances. Same for fish, salt/pepper is fine, accent the flavor don't bury it.

[Anonymous No.5125034]

>>5124958
Perfectly reasonable... but you wouldn't eat something not sold in a store?

[Anonymous No.5125040]

>>5125029
Oh goodness this.
>FRIED GARLIC MOZZARELLA CAJUN KOREAN SHRIMP BITES WITH A LIME-BERRY CARROT DIPPING SAUCE

[Anonymous No.5125054]

>>5125029
Yeah lots of people try and bury vegetable flavor under miles of shit. One of my favorite things my mom makes from time to time is just carrots, garbanzos, and a little harissa baked together. The flavors are just accented a little by the harissa and it just works. You can still taste the carrots and garbanzos and they are delicious. Another example would be edamame. I wish people would embrace the taste of the vegetable more.

[Anonymous No.5125056]

>>5123898
>not making pasta

Listen here you faggot
If the thing you're talking about making requires more tools than a bowl, a spoon, a knife, a pan, and a cutting board it is out of the reach of an absurd number of people who don't know how to cook and don't have the cash for kitchen tools.

[Anonymous No.5125058]

>>5125021
peel throws off mouthfeel

[Anonymous No.5125072]

when putting ground beef into something, they dont even bother breaking it up all the way, its in huge clumps with wavy lines still intact.
FUCK I hate that. That is prue laziness.

having condiments and syurp with high fructose corn syurp instead of sugar

Being an adult and not know how to cook pasta. Its dead simple, holy shit. It even has cooking time in boiling water on the damn package.

when using a grill, burning the fuck out of everything

[Anonymous No.5125085]

I hate it when people say they are grilling but are using a propane "grill". Newsflash, you aren't grilling, you are baking. Using a propane "grill" and an oven are the exact same thing

[Anonymous No.5125092]

>>5125085

[Anonymous No.5125139]

>>5125058
The fuck is mouthfeel?

>>5125072
Some people like their food crispy. Or do you mean like literally burnt?

[Anonymous No.5125140]

>>5125085
Seriously, are you retared?

[Anonymous No.5125142]

>>5124105
>Putting salt on bacon and country ham

Friend does this. No idea why.

[Anonymous No.5125164]

>>5125140
>Seriously, are you retared?

No, I am not retared

[Anonymous No.5125189]

>PORK MUST BE WHITE
>Only cooking vegetables with mounds of cheese on top
>"This wine is the best because it is more expensive/really old"

[Anonymous No.5125194]

>>5123993
>What is "fake" truffle oil?
truffle oil is an engineered product. something more like perfume than an actual truffle product.

[Anonymous No.5125202]

>>5125164
are you sure?

[Anonymous No.5125214]

>>5125164
If there is a metal grill of several parallel bars set above a source of heat, then it is a grill.
Same thing for a flat grill, which requires gas or wood fire to work.

[Anonymous No.5125219]

>>5123898
>overcooking pork
I am guilty of this because every time I had pork until I moved out I got bad food poisoning, without fail.
>not knowing how to butcher chickens or fish
I've never "butchered" a fish, but I have gutted and scaled one. How the fuck do you learn how to butcher a chicken if you didn't grow up on a farm?
>adding sour cream to mashed potatoes
It makes them better. Best recipe is garlic, onion powder, chives, butter, and SOUR CREAM.

[Anonymous No.5125221]

>cutting food with the front of the knife
>using the wrong knife for the wrong kind of food
>Not investing in good quality knives
>Not cleaning the kitchen before, during, and after preparing food
>Not using a separate board for fruits/veggies and meats
>Not knowing what temperatures to store and cook foods at
>Not grilling/roasting vegetables
>Not boiling water before adding pasta
>Not storing food properly, especially dairy
>Placing meats on the fridge's top shelf and dairy/produce below
>Falling for marketing bullshit
i.e.: Gluten-free products without having an actual sensitivity to it; believing protein makes you full and you need extra amounts of it

>Buying salt without iodine
>American cheese slices, Foldgers/Maxwell house coffee, Wonder bread
>Using luke-warm unfiltered water off the tap for coffee
>Not throwing out/drinking unfinished coffee within an hour
>Pronouncing espresso as expresso
>Seeping tea for more than 3 minutes.
>Wasting animal parts
It's disappointing that people don't know what a soup bone is.

I'm sure that there's more. .


>>5125017
Either it's the rare and expensive stuff that comes from Europe, or it's the cheap shit from China (yey, stereotypes) that's most likely mixed with other vegetable oils. I think you're better off eating the fungus than trying to extract the damn thing.

[Anonymous No.5125222]

>>5123881
Truffle oil is awesome you pleb

[Anonymous No.5125227]

getting touchy about reusing a tasting spoon.

not fucking 30 minute prior i was jamming my tongue in your cunt now youre worried about my germs?!

[Anonymous No.5125235]

>smearing sauce on a plate as a decoration

why did that become a trend, /ck/?

[Anonymous No.5125241]

>>5125235
It's a feedback loop between trendy retards.

[Anonymous No.5125243]

>>5125221
I put two or three of the most pleb-tier teabags into a coffee maker (with filters), let the tea brew, and then let it sit for 4-6 hours in the pot for maximum strength before I drink it.

Are you perturbed?

[Anonymous No.5125263]

>Things that cooking casuals do that piss you off
assuming i have time to do all this prep at home to make something for myself to eat between my 14-hour-long shifts.
if i'm eating, i'm eating at work.

[Anonymous No.5125268]

>>5125263
Does your chef let you cook what you want or does he have staff meals cooked for you?

[Anonymous No.5125276]

>>5123898
>making beans

what does that even mean. buying them dry and then boiling them a little, oh bravo chef anon.

[Anonymous No.5125282]

>>5123881

OP you watched a celeb chef call out truffle oil for its intense flavor, saying that it masks everything, and then decided that its a pleb ingredient.

Literally cancer.

[Anonymous No.5125285]

>>5123898
>People not making things from scratch that are easy as fuck, like buying canned beans instead of making them yourself, or not making pasta at least occasionally, or buying things like canned guacamole and salsa.
canned beans are okay because dry take a while to make. also why hate on people that dont make pasta
>Overcooking pork and fish.
fish is actually hard to cook perfectly. even gordon ramsay says so
>Adding too many fucking ingredients to things like people putting sour cream in mashed potatoes.
seriously nigga?
>Not knowing how to butcher chickens or fish.
considering most people dont buy whole, this is understandable
>Having a diet consisting of processed shit.
you got one right

[Anonymous No.5125287]

>>5125285

dude dont respond to this guy, he's been cooking at kelseys for 2 years.

[Anonymous No.5125295]

>>5125219
It's pretty self explanatory I thought; just chop at the cartilage where the pieces connect essentially

https://www.youtube.com/watch?v=ydxXPDNwXkc
This is a good video demonstrating.

[Anonymous No.5125301]

>>5125295
What is the point of making a whole chicken when you can just buy the meat? (besides presentation)

[Anonymous No.5125310]

>>5123881
>insisting on whole wheat food

It doesn't fucking matter.

[Anonymous No.5125316]

>>5125301
She said it's actually cheaper, in some places it is when you think about it; a Whole chicken per pound can be up to 3 times cheaper than just buying the meat straight up. It's all about comparison at the store and getting the most out of your buck

[Anonymous No.5125743]

>>5125301
It's cheaper and you get a variety of different cuts rather than just one thing, you get the bones for stock, and the fat to render and cook with.

[Anonymous No.5125887]

>>5125221
>believing protein makes you full and you need extra amounts of it

Top kek. Someone has never stepped into a gym before or actually gone on a strict diet. Protein satiates your hunger better than any other macro

[Anonymous No.5125889]

>>5125221
>Seeping tea for more than 3 minutes.

Confirmed for not knowing anything about tea

[Anonymous No.5125897]

>>5125194
Thanks for copying Gordon Ramsey, but he's an idiot when it comes to anything outside of actual cooking methodologies. If someone distills the essential oils from, say, roses, to make a rose attar, how is that a fake or "engineered product"?

Pro Tip: It's not fake or engineered, it's actually turning something very concentrated and almost impossible to use into something actually usable. Yes, your cooking Gods can have erroneous views.

[Anonymous No.5125904]

>I made homemade _____ today!
>clearly out of a mix

[Anonymous No.5125913]

>>5124164
..but im asking what to use for beef stock

[Anonymous No.5126012]

>>5125904
>b-but I made it at home!

[Anonymous No.5126018]

>>5125214
>The rack in an oven is a grill

No it's not asshat
From Wikipedia:
Grilling usually involves a significant amount of direct, radiant heat... often in excess of 260 °C (500 °F)

Cooking done in an oven is going to be in the form of roasting, braising, or baking, all done at much lower temperatures and with indirect heat.

[Anonymous No.5126035]

>>5123881
>Things that cooking casuals do that piss you off
People like OP who try to put cooking into a square box filled with rules

[Anonymous No.5126038]

>>5126035
Why are you on this board?

[Anonymous No.5126044]

>>5126038
Because I enjoy cooking and don't need some neck beard with a shitty palate to set my kitchen rules for me.

[Anonymous No.5126151]

The thing that makes me the saddest is semi-homemade shit. When food is not made from scratch, but from assembling various convenience food products. If you're going to the effort of cooking why undermine your results to shave five or ten minutes off the time you spend doing it?

Food made by opening up cans, various mixes and convenience products not only tastes bad to me, it makes me depressed. Bottled salad dressing, breakfast cereal and jars of pasta sauce have the same effect on me.

I also hate using the low end substitutes for good ingredients. I'd rather just leave the cheese out than use cheap cheese-like food. I'd rather have a vegetarian meal than eat meat from Hormel, Tyson, Oscar Meyer and the like. I'd rather have a pig's foot cooked with lentils than a cheap steak loaded with meat tenderizer.

Plenty of shit restaurants are as guilty as home cooks when it comes to this. Make your own fucking salad dressings, fer crissake.

For me it comes down to cook with good ingredients or don't cook at all. That sad middle ground where real ingredients get subbed out for cheap imitations or shortcut products is a world of bad food I do not want to eat.

[Anonymous No.5126158]

>>5126151
>breakfast cereal
So how am I supposed to eat cereal?

[Anonymous No.5126174]

>>5126158
I eat oatmeal. That pre-made shit that you pour milk over is as gross as Hormel chili or Kraft singles.

[Anonymous No.5126177]

>>5125056
Making pasta literally takes a knife and rolling pin
>>5125219
You could use the internet, you know, the biggest resource in the world
And no, good mashed potatoes are butter, potato, salt and pepper. Adding all that other shit is unnecessary and shows a lack of ability to season.
>>5125276
Didn't say it was complicated, that's the point.
>>5125285
I said occasionally, not every time you eat it, and because fresh pasta is incredibly easy to make. Canned beans are disgusting.
>Gordon Ramsay says so
And? Practice and stop making excuses.
And yes, adding tons of ingredients to otherwise simple dishes shows you have no idea how to season food.
>considering most people don't buy whole
So buy whole and teach yourself a useful skill.

[Anonymous No.5126180]

>>5124149
If you have a butchers shop you can go to just ask for some soup bones for beef stock, they should be able to set you straight.

Although I dont know what bones you'd want in particular, I'd think you'd want large bones with lots of marrow. I know in Pho knuckle bones and ox-tail work well enough.

[Anonymous No.5126182]

>>5125316
>>5125743
This. I bought a whole chicken for 4.00 and change and made a large pot of stock with it as well as several days of chicken dishes.

Stop making excuses for being lazy fucks.

[Anonymous No.5126186]

>>5124191
Nothing at all. /ck/ just spergs about inane shit like people putting things in their hamburger patties. God forbid anyone place some onions or carrot in the patty that they're going to eat, let alone breadcrumbs or garlic.

[Anonymous No.5126188]

>>5126180
Most places you can buy a huge bag of frozen beef bones and make stock.

[Anonymous No.5126190]

>>5124954
Does that include anything grown in a garden? How is any of this made different by being sold at a store...?

[Anonymous No.5126192]

>>5126186
Because adding those things shows you have no idea how to do the most basic fundamental part of cooking: simple recipes with great seasoning. Adding chives and sour cream and what ever travesty you create and call a hamburger just makes it evident you have no idea how to actually make food that tastes good without a crutch.

[Anonymous No.5126195]

>>5126177
>Canned beans are disgusting.
I'm with this Anon. I used canned beans for years. Then I got a pressure cooker, and started making my own. Now canned beans taste like can, to me. Same goes for canned tomatoes, since I switched over to that Pomi stuff that comes in a box.

[Anonymous No.5126201]

>>5126195
I agree, but I'll still buy those canned chipotle peppers in adobo sauce for when I'm making brines or braising

[Anonymous No.5126202]

>>5126195
You're a smart man. Canned foods taste like processed, pasteurized shit. Beans literally require boiling water and time to make.

[Anonymous No.5126205]

>>5126151
>Food made by opening up cans, various mixes and convenience products not only tastes bad to me, it makes me depressed.

Are you including canned tomatoes in this? Canned tomatoes are awesome for sauce.

[Anonymous No.5126206]

>>5126201
Some canned foods are ok, like you mentioned, pickled or brined and canned foods are just about the same as making them yourself. But canned beans and vegetables.. there's no excuse.

[Anonymous No.5126213]

>>5126177
Adding milk or sour cream to mashed potatoes isn't entirely about seasoning though, it's mostly done to change up the consistency and to make it more smooth. There is nothing wrong with adding milk or cream.

[Anonymous No.5126220]

>>5124186
Just tell him you pre-rested it already

[Anonymous No.5126225]

>>5126213
There is no reason to add milk or sour cream if you use the appropriate amount of butter. Ask any classically trained french chef how to make mashed potato and they will balk at you for wanting to include sour cream.

[Anonymous No.5126226]

>>5126177
>And yes, adding tons of ingredients to otherwise simple dishes shows you have no idea how to season food.
>Adding all that other shit is unnecessary and shows a lack of ability to season.>>5126192
>you have no idea how to actually make food that tastes good without a crutch.


You are the worst kind of person. You have some ridiculous arbitrary criteria by which you deem things to be "crutches," when that doesn't mean shit.

[Anonymous No.5126230]

>>5126226
No, I have expectations that food taste great without having unnecessary and shitty ingredients added. Unfortunately as I said most people can't season food well and we end up with "twice baked potato mashed potatoes" and the like.

[Anonymous No.5126232]

>>5126192
What the fuck is this? Is cooking suddenly some sort of competition to see who can make the best tasting thing using the least possible things? If a nigga wants to taste some chives and sour cream in his burger, let him. There is no reason to try and stifle yourself when it comes to the ingredients you want to use save for finances and courtesy to whoever is eating your food that you made.

[Anonymous No.5126235]

>>5126230
>without having unnecessary and shitty ingredients added.

That's just it -- that doesn't fucking mean anything. Maybe some people like those ingredients, who the fuck are you to call them "unnecessary" and "shitty"? Goddamn I hope you live really far away from me so I never have to encounter a smug prick like you in my lifetime.

[Anonymous No.5126237]

>>5126232
This my friends, is the definition of "casual"

[Anonymous No.5126243]

>>5126205
I know that tomatoes react pretty awfully with cookware like cast iron because of said iron. Do tomatoes react with the can their in and end up changing the taste much?

I don't think I can give up the convenience that canned tomatoes. Diced or crushed tomatoes I suppose I could manage myself, but paste or sauce... I don't know.

[Anonymous No.5126245]

>>5126235
Because in the course of culinary history, they are unnecessary and shitty? There is a reason some dishes and recipes are so well respected. Because they have been tried and explored and milked of the very best possible flavors without adding things like processed bacon bits.

[Anonymous No.5126249]

>>5126206
>mfw family stocks up on cans of string beans, corn, and peas.

this. is. suffering. kill. me.

[Anonymous No.5126250]

>>5126249
I'm so sorry anon. I'm so so sorry.

[Anonymous No.5126253]

>>5126225
That sounds like you would need a lot of butter to come out to the same consistency. How many tablespoons do you end up using for what amount of potatoes?

[Anonymous No.5126254]

>cook with extra virgin olive oil

[Anonymous No.5126256]

>>5126253
Tablespoons? Oh lord, you really are a casual lol

[Anonymous No.5126258]

>>5126249
it's better than not having any vegetables at all

my family just buys 'baby carrots' and iceberg lettuce and sometimes cabbage

and frozen stuff too but the fresh stuff we get is bad.

[Anonymous No.5126260]

>>5126249
>>5126250
>not keeping an emergency supply of canned food

I understand for daily cooking it sucks but I always have at least a week's worth of food in cans.

[Anonymous No.5126263]

>>5126237
I only cook hardcore meals with hardcore ingredients for hardcore chefs such as myself.
Faggot.

[Anonymous No.5126268]

>>5126256
>>5126237
Look out everyone, this guy right here is about to be drafted into the next north american professional competitive cooking team. I wonder how he'll do in the summer split. Do you think his team will make it to the world finals?

[Anonymous No.5126272]

>>5126260
So buy your own food?
>>5126268
Ad hominem attacks are an indication you feel threatened

[Anonymous No.5126273]

>>5124117

Hah, I did that when I started trying to cook in college - I would pour bottled spaghetti sauce into a pan, grab random spices from my spice rack to sniff them, and sprinkle in whatever smelled good. Then I would cut up some pepper jack and toss it in to melt.

[Anonymous No.5126275]

>>5126258
>>5126272
Meant for that post.

[Anonymous No.5126278]

>>5126205
>>5126243
It took me a while to give up on canned tomatoes. I'm a frugal motherfucker, and I didn't want to pay twice as much for the Pomi stuff in the box that costs twice as much. But I took the plunge, and my dishes improved from it.

I just wait until it goes on sale, then stock up. When I only use part of the box the rest goes in the freezer for later.

Change over to this, and thank me later. Pic related.

[Anonymous No.5126280]

> Not mostly shopping and making meals from the produce, meat counter, dairy, and baking goods

shiggity diggity

[Anonymous No.5126281]

>>5126272
>Calling other people casual
>Get called out on calling people casual as if it discredits their point
>B-B-BBBUT THATSS *SNIFF* THATS NAME CALLING AND NAME CALLING IS BAD AND YOU ARE WRONG U SCURRRD????? ;___;

Yeah, you're a faggot.

[Anonymous No.5126282]

>>5126278
How's the price point? Fresh tomatoes where I live (FL) are ridiculously cheap (usually 99c a pound) and available most of the year

[Anonymous No.5126284]

>>5126278
Dude, you realize that Pomi is the same thing right? It's just tomatoes run through a food mill, then preserved in a cardboard carton.

[Anonymous No.5126286]

>>5126281
Doing the things you describe makes you a casual cook, not a professional, so it's an appropriate use of the word.

[Anonymous No.5126288]

>>5126282
If you can get tomatoes that are actually fresh, sure it is better than canned.

However, you're not getting tomatoes like that in any grocery store. Grocery store "fresh" tomatoes are picked green, unripe, then gasses to turn red. It doesn't ripen them.

Canned tomatoes are canned after they've properly ripened.

[Anonymous No.5126289]

>>5126284
I think his point is that the pomi tomatoes arent stored in a tin or aluminum can, that way the tomatoes dont react with the metal and change the over all flavor.

[Anonymous No.5126293]

>>5126278

I ordered a 12-pack of Pomi chopped tomatoes once and every carton was terrible. No sweetness at all, just watery tomato bits

[Anonymous No.5126298]

>>5126289
Ah then yeah, fair point. I'm pretty sure though they have to add other preservatives to keep it stable, assuming that the cardboard boxes aren't somehow pasteurized.

[Anonymous No.5126300]

>>5126286
Casual =/= Amateur

[Anonymous No.5126307]

>Microwave about 1/4 cup of milk in a mug
>Pour in a little Torani syrup
>Make Keurig K-cup coffee on smallest setting
>My horrible version of a latte
>Mfw when I do this every morning

[Anonymous No.5126312]

>>5126286
You don't have to be a professional cook to not be a casual. In fact if you are a professional cook, I feel bad for you because you aren't a chef. And if you aren't a chef then you are nothing.

[Anonymous No.5126328]

>>5126282
$2.79 in my supermarkets, but they go on sale for under $2 sometimes.
>>5126289
This.
>>5126293
The chopped tomatoes are just that. Not sauce. If you want sauce you have to cook them down.
>>5126298
The ingredients are: tomatoes. Don't ask me how the fuck they do it.

No they don't compare to fresh in season, but out of season tomatoes suck in the Northeast.

And I did a side by side with these against a very expensive can of San Marzano tomatoes, and hands down the Pomi tasted better.

It might be the kind of thing you wouldn't notice if you're used to food tasting like can, but once you get away from it that canned taste is very noticeable, and it ruins food.

[Anonymous No.5126330]

>>5126312
>if you aren't a chef then you are nothing.

Chef is just a job title. Don't act like it's some special designation.

[Anonymous No.5126336]

>>5126328
I've heard that taking the tomatoes out of the can and letting them air for a day removes the tin taste, but who is going to do that?

I've seen tomatoes in glass jars before, but it was just as expensive as pomi.

[Anonymous No.5126338]

>>5126288
>However, you're not getting tomatoes like that in any grocery store. Grocery store "fresh" tomatoes are picked green, unripe, then gasses to turn red. It doesn't ripen them.

>implying

Nigger I have local produce market down the block from where I live. Locally grown and vine ripened.

There are some benefits to living in this nuthouse of a state

[Anonymous No.5126339]

>adds way too many ingredients to an otherwise simple dish

People do this with guacamole all the fucking time, I get so irate.

Its simple folks, get ripe (not brown) avocados and mash them with olive oil, garlic, tomatoes jalapenos, lime juice and a little salt and maybe onions or cilantro if you are a fan of either (I like both). It is really simple.

But no, people have to do stupid shit like put in parmesan cheese and lemon and even weird shit like soy sauce or sugar or worcestershire.

WHY

Friend's wife did this as our last potluck and I lost my jimmies.

[Anonymous No.5126341]

>>5126330
If you are trying to be or claim to be a "professional" in the food industry it is. Professional cooks are just line cooks who work for the head chef. Chef means boss. Chef means you run the kitchen. A cook works for the Chef.

So if you want to be a professional, it means everything.

My point was just that you don't have to be a "professional" cook or chef to not be a casual.

I'd say I'm fairly experienced. Cooking is something that I learned young and have been doing since. For the past, almost, decade now I've been cooking and experimenting every day. But I only do it because I enjoy it. I don't do it as a career.

[Anonymous No.5126342]

>>5126338
Nice. Jealous. I wish I had year around vine ripened tomatoes. Question is - are they the kind that had the flavor bred out of them, or are they the kinds that were bred for flavor?

[Anonymous No.5126345]

>>5126339
>i hate fusion foods
I bet you'd shit talk a kimchee burrito wouldn't you?

[Anonymous No.5126349]

>>5126339
>olive oil
>making guacamole with olive oil
>adding a fat to a fat

>adds way too many ingredients to an otherwise simple dish

oh the ironing.

[Anonymous No.5126353]

>>5126349
Right? Guac is lime juice, salt, cilantro, and jalapeno

Jesus christ, casuals everywhere

[Anonymous No.5126355]

>>5126339
>olive oil in guac

huehuehue

[Anonymous No.5126357]

>>5126349
>What is an emulsifier?

hurr durr

[Anonymous No.5126362]

>>5126357
Leave now and save face you plebeian fuck

[Anonymous No.5126364]

>>5126345
Parmesan added to guac is hardly a fusion food. You dont need to add anything to a complete dish.

[Anonymous No.5126367]

>>5126362
/ck/ just cant handle when /sci/ knows anything about cooking.

>probably had to google emulsifier

[Anonymous No.5126369]

>>5126357
you can't be this retarded. it has to be a troll

[Anonymous No.5126370]

fuckheads who have some kind of ethnic background that they think magically makes them king shit of coking. my idiot house mate thinks because his great grandparents came from italy he somehow know how to do everything better than I do, but he does retarded shit like boiling pasta for 20 mins and then putting it in the oven in a pyrex dish filled with water and dehydrated onions for another half hour "to keep it warm." If i'm ever cooking anything he always tries to fuck with it when i'm not looking. he always dumps dehydrated onions, mountains of shitty "Italian seasoning", and heaping spoons of canned minced garlic in EVERYTHING. Making beef stew from scratch? have a pile of garlic and seasoning. steak? garlic and seasoning. Blackened catfish and grits? you bet your ass he's tainting it with his bullshit. the worst part is that whenever i tell him he's fucking MY shit up that i bought with MY money he just says that he's making it better so he doesn't need to ask me, and i could stand to learn a few things from him.


He's getting evicted though because he has no job and i refuse to lend him money for rent.

[Anonymous No.5126373]

>>5126367
>emulsifier for a solid

jesus christ you're dumb

[Anonymous No.5126380]

>>5123956
>he doesn't raise his own animals

[Anonymous No.5126376]

>>5126364
how is it not? it's food from two different continents.

That said, it was mostly the lemon and you weren't specific with your other ingredients. I've had guac made all sorts of ways that have been delicious. Pomegranate and chili powder guac is fucking godly.

I'm always down to try a new recipe for guac. It'd be boring if it was always the same. Sure, if I was in a traditional restaurant or eating a traditional meal, yeah I'd want a traditional guacamole.

[Anonymous No.5126378]

>>5126328

>The chopped tomatoes are just that. Not sauce.

I wasn't disappointed by them being chopped tomatoes, I was disappointed with how flavorless they were. Tomatoes are a fruit, they're supposed to be sweet. Pomi tomatoes had no sugar in them, just a slight tomato taste

[Anonymous No.5126379]

>>5126370
I'm sorry for the terrible grammar. I have multiple aneurysms just thinking about the shit he does .

[Anonymous No.5126386]

>>5126339
I agree. I've gotten way back to simple in my cooking. With the exception of cooking that relies on specific spice blends most of what I make requires 5 to 10 ingredients.

And olive oil does not go in guac - you may as well put fucking mayo in it if you do that!

[Anonymous No.5126389]

>>5126378
That's because they use a modern breed of tomatoes that was bred for looks, not flavor. They literally bred the sugar gene out of the common field tomato.

There's a study online that identified just which genes control this. I'm not making this up.

[Anonymous No.5126403]

>>5126386
I dont know guise, Ive always had fantastic results putting a tiny bit of olive oil in my guac. It helps keep it smooth, which is how I like it. Thats how they eat avocados in the middle east anyways, olive oil and salt.

[Anonymous No.5126405]

>>5124180
How the hell can they not sharpen a knife?
I mean, even using one of those Smith's sharpener with the plastic handle sharpens it enough

[Anonymous No.5126409]

>>5126378
>Pomi tomatoes had no sugar in them, just a slight tomato taste
I find them very flavorful: bright, clear and surprisingly fresh for a product in a box. Cooking them down concentrates the flavor, if that's what you're looking for. Many canned tomatoes are packed in tomato juice or sauce, which gives them an already cooked down flavor. Maybe that's what you're missing?

As for sweetness, they're plenty sweet for me. Then again, a sauteed onion is plenty sweet to me, so maybe you have more of a sweet tooth than I do.

[Anonymous No.5126430]

>not baking your own breads
>buying over priced shit bread
>kneading is hard

Fresh bread is the only bread worth eating.

[Anonymous No.5126431]

>>5126286
You aren't professional if all you do is cook at home.

[Anonymous No.5126433]

>>5126403
>making smooth gauc

this is what's wrong with the world

[Anonymous No.5126445]

>>5126431
You are if you get paid to do it. I know of plenty of small-time caterers that run out-of-home businesses.

Lawyered.

[Anonymous No.5126457]

>>5126431
Sure, but that also doesn't necessarily make you a casual either.

[Anonymous No.5126485]

>>5126445
Not the Anon you're replying to, but I've been paid to cater numerous parties, had some of my food writing published and have even been paid to come up with wine lists for a few restaurants.

I do not consider myself a professional. I'm just a decent home cook who has dabbled in the industry.

[Anonymous No.5126495]

>>5126485

>have even been paid to come up with wine lists for a few restaurants

lol, no you didn't. not unless it was your sister's restaurant or some bullshit.

[Anonymous No.5126506]

>>5126485
The very definition of a professional (in this case) is someone who gets paid to do something as a profession rather than just doing it as a hobby.

Doesn't mean you're necessarily good or bad at it, just means that someone is willing to pay you to do it.

[Anonymous No.5126521]

>>5123898
Sour cream in mashed potatoes is perfectly valid and very popular in Russia and parts of Eastern Europe. That plus garlic and butter, and some time in the oven, makes for a great side.

[Anonymous No.5126542]

>>5126495
>lol, no you didn't.
A few years ago I was a wine salesman. I sucked at selling the stuff, but knew my shit, and made many contacts with restaurant and wine bar owners. One invited me to a few tastings with her, liked my palette, and let me do her list. (It's a small wine bar). That led to doing lists for a couple other places that were just starting up, mostly shitty cafes. But the wine bar owner still brings me in twice a year when she's considering changes to the list. We get to hit tastings, hang out, and she pays me $50/hr to do it.

Nothing I can live off, but a great way to make a little extra gravy in the spring and fall. I'm happy to take a couple days off to get paid to drink wine.

[Anonymous No.5126549]

>>5126542

It's spelled palate.

But if you were a wine rep, I actually believe you.

[Anonymous No.5126552]

>>5126521
Fucking disgusting plebe casual

[Anonymous No.5126565]

>>5124124
I think it's more of a being afraid of fucking it up type of thing. I've done it before but I'd still never volunteer to do it in a group setting.

[Anonymous No.5126568]

>>5126245
>best possible flavors

I'm starting to think that you don't understand that taste is subjective. Either that or you're a skilled troll with a lot of time on his hands.

[Anonymous No.5126608]

>>5125221
You sound like you don't live a fun life.

[Anonymous No.5126618]

>Punching holes in the steak with a fork so the marinade will get into the meat

[Anonymous No.5126631]

I try not to sperg out about little things, but what really fucks me off is when I go through the trouble to cook a meal something for someone

and then they put salt on it WITHOUT EVEN FUCKING TRYING IT.

Like holy shit.

[Anonymous No.5126641]

>>5126618

>he doesn't punch holes in his steak
>laughing girls

[Anonymous No.5126647]

>using boxed mixes of any kind, especially potato mixes
>anything with hotdogs in them
>using gelatin in anything but deserts
>putting cheese on things that don't need cheese on them
>putting salt in fucking everything
>people who watch guy fieri

[Anonymous No.5126655]

>>5126631

I worked in a restaurant that didn't serve salt on the table (as any good restaurant should) once. Chef was a real fucking smartass. When they asked for salt, he would give them an eight salt sampler and charged them three bucks for it. He even had it on the menu.

[Anonymous No.5126668]

>>5125139
its a retards way of saying 'texture'

[Anonymous No.5126672]

>this entire thread

[Anonymous No.5126680]

>>5125913
tail bone.

[Anonymous No.5126884]

>>5126151
>Food made by opening up cans, various mixes and convenience products not only tastes bad to me, it makes me depressed.

i think it's the preservatives. the same thing happens to me. i'm generally a cheerful guy but some food just seems to... ruin me. i dunno, maybe you and i have a weak macrobiotic gut culture. usually, eating something fermented fixes me right up (yogurt, kimchi, fuyu), unless the fermented food is also pasteurized.

[Anonymous No.5126943]

>>5123881

>I don't use salt

[Anonymous No.5126949]

>>5123899
>Please do not take the MSG bait like i just have.
ftfy

[Anonymous No.5126979]

>high heat extra virgin olive oil

[Anonymous No.5126999]

>>5123898
>People not making things from scratch that are easy as fuck

I hate people making things from scratch that are more trouble than they're worth.

Like home made ketchup. What the fuck is the point?

[Anonymous No.5127038]

>>5126979
that's how everyone in Spain does their fries and fried eggs and pretty much fucking everything's that fried. we love it, fuck you

[Anonymous No.5127097]

>>5127038
All that proves is that Spain is retarded.

[Anonymous No.5127109]

>>5127038
but it burns and tastes bad
can an entire nation not figure that one out

[Anonymous No.5127115]

>>5127097
Italy and Greece are, too? Well, we don't use extra virgin. Just regular type. I've never had extra virgin cooked. Ever.

[Anonymous No.5127127]

>>5127097
>Spain is retarded.
Not the Anon you're replying to, but Spain has some of the best food in Europe. Calling them retarded is either trolling or the height of ignorance.

[Anonymous No.5127134]

>>5127038
Actually Spain never used to fry everything in EVOO, jus tregular olive oil was used for most cooking with EVOO being used on salads and dishes which would benefit from a glug of it towards the end.

[Anonymous No.5128079]

>Does your chef let you cook what you want or does he have staff meals cooked for you?

SHE (check that privilege) has me delegate staff meals as part of my rounds/dailies. I pick the shit that gets used and instruct the third-position cook on what needs to be done so the first and second can keep rolling. if they're in the weeds obviously i jump on first/run the wheel so the third can do his assigned task.

[Anonymous No.5128085]

>>5128079
What