/ck/ - Food & Cooking

(yall didn't try very hard.)
My best meal?

Is PROBABLY borscht, maybe a classic beef stew, and perhaps Oyakodon if I have a good day(I have a knack for getting the silken texture right.)

kehl basah or keeel basah

Delicious stuff either way. Very strong very heady. Can manage any number of extreme added toppings including chili, refried beans, shredded beef or ham, horseradish, pickled ginger or fried egg like a champ.

Nearly the mightiest of the hotdog family.

Believe it or not, a good way to get control over your snacks budget is to start cooking your own.

Rather than buy bags of MnMs and so on, buy raw ingredients and work with those to produce snacks.

It's more time consuming so your intake gets reduced and the cost of raw ingredients is much much less than finished products.

>>4283194
yuh huh.
This one time I took a piece of tofu and simmered it in orange juice and the drippings from sausage and a few drops of maple syrup for a good half hour.

I was SURE such a heady, fragrant bath would change its flavor.

Nope. Not a thing. The Tofu Resisted.
That was when I gave up =O

I don't like tofu because it doesn't have any flavor to me.

Ohhh I have horror stories of TRYING to cook with tofu.
You have a good day too! =D

there are many youtube videos, advice sites etc. for this sort of thing.

The ingredients used to be quite cheap but now the 'fad has caught' prices skyrocketed -3-

OK, so to the topic.
I'm assuming you are memorizing what's in 25 different sandwiches and possibly their recipes.

Create mental links between the name and contents of a sandwich . For example,


For a sandwich like the Reuben, I picture a sour-faced russian making the sandwich (Sauerkraut!)

You can use little mental tricks like this to assign a visual or auditory memory to every sandwich beyond what's already there. Soon enough, the sandwich itself will fill the memory!

>>4281647
hiya, nice to see you again. This sort of topic fascinates me too!

add the cheese at the very end only long enough get a coating melted. If you stir it in the appearance will lose a lot, plus cook too long stirred in, and the cheese easily gets on the bottom and makes cleaning up a hell.

>>4283150
Whenever you give idea options on /ck/, include 2 reasonable options and one that is absolute shit to anyone who squints at it.

If the OP focuses on one of the reasonable options you can advise them. If they take the shit option, abandon thread.

A person who has jet lag won't easily be able to stomach something heavy, and their internal clock will be way off.

I recommend making something brunchy. Keep it 'light and plentiful'. Something heavy like a steak could be an error. Maybe a cold noodle dish, a beef stew, or a silly little chicken sandwich made with flatbread that looks awkward and doesn't taste that good and is hard on the mouth because the bread is overcooked but seems 'fancy' so he's obligated to eat it

something like that

>>4283119
RUNNN TO THE HILLLLLS
RUNNN FOR YOUR LIIIIVES

>>4283069
we need to... erm...

let's talk.

AHAHAHA I COULDn'T RESIST

Honestly I do prefer Florentine, but that's because eggs are kinda heavy to start and Benedict is just Super Too Powerful.

Some people like their breakfast like that though.

I suppose, I prefer my steak with horseradish or a tarragon sauce if I am eating it "With" something,

But I really do fancy just eating a steak by its lonesome.
Maybe a glass of milk.

>>4059092
You can try removing the skins or cores, but it won't really help. Try buying carrots from a different supermarket.

>>4059101
oh, I almost didn't notice it's nearly 6 AM.
I see you haven't been banned yet. Pity.

>>4059096
Ah, Steak Diane. This is a classical and traditional recipe that merges the wild tastes of onions and mushrooms with fresh beef.

The critical part that makes Steak Diane so perfect is the fact that the meat's own juices are supposed to be used for the base of the sauce. So it is, in essence, meat-flavored meat - dressed with appropriate side vegetables and some herbs that bring out the beef's flavor.

Is Filet Mignon good without Diane sauce, sure. Is it better? I think, for such a recipe, it boils down to personal opinion.

Would I use a bottled sauce, with no connection to the meat whatsoever, like say A1 with Filet Mignon? Prrroobably not. Maybe if I REALLY loved the sauce.

Ketchup? Never. It's poorly suited to bringing out the flavors in beef.

>>4059085

This delineation is so important, because many many types of liquids are actually used with meats in order to improve their tastes.

From the traditional vinegar marinade of the London Broil, to the sauces prepared from the pan drippings of the very cut of beef that was seared, to a specially composed mixture of herbs and flavors designed to bring out meat, to a dump of ketchup on the side.

Some, are extremely traditional. It almost goes without argument that marinated London Broil is superior to non-marinated simply because the cut is tough. And not all sauces are created equal.

You are casting a wide net, and I would like you to shrink it if you can.

Before we begin this long and pointless debate riddled with weak arguments and faulty logic, let's try our darnedest to clarify a few bits.


First off, what do you consider 'sauce'?

>>4059068
in that case it's fine.
But in the case of our blood-pressure hero, Gordon "RAWW" Ramsay, several of his Michelin Star restaurants closed down because they couldn't attract enough local business (despite being big popular high review whiz-bang food, people wanted something less 'fusiony', more conventional, and less expensive.)

8/10

Would Eat.

>>4059054

>a different audience
That audience being the chefs themselves.

I once joked with a fellow that only one man should care if your food earns a michelin star - and he's the one wearing the big white hat.

Everyone else should care about whether the food is well-loved by the average people in the community. What good is authentic cuisine if it doesn't suit the tastes of the people living nearby?

ALSO don't store your carrots with apples, pears or any other rose-family plants.

The gas they emit will make your carrots more bitter.