/ck/ - Food & Cooking

>>5292699

The differences are relatively minor. Gyro is Greek while shawarma and doner are Middle Eastern/Turkish, respectively (but effectively the same). One of the differences is the yogurt sauce. Gyro gets tzatziki, which is yogurt, garlic, cucumber (sometimes lemon and/or herbs). Doner/shawarma get cacik, which is the same but usually contains dill and/or sumac. If you like one, you'll almost definitely like the other. If you don't like one, you probably won't like the other.

>>5245469

It's "fine food" in that it's an attractive preparation that takes skill to prepare (which are two hallmarks of fine dining - the level of skill required and the level of presentation).

>>5243108
>>5243088

Depends on where they were born and raised. If they are immigrants, they are more likely to become upset by the fact they ate pork. If they were raised in America, it's more likely they'll brush it off (though they'll appropriately think OP is a cunt).

In either case, if they know their religion as well as they should, they'll know they're in the clear. They didn't intentionally ingest the pork.

>>5235514
>>5235537

Certain clients (including the more popular uTorrent) let you select, though some of them force you to start downloading before displaying a list of the contents (at which time you can select "do not download" or similar). You'll probably have to wait after the magnet link is opened by the client and it gets the torrent data, which can take a few minutes.

>>5224463

I cook my chickens at 230 C if they're under four or five pounds and they come out perfectly. You don't even need a thermometer after the first few times. Chicken doesn't dry out THAT easily, not when it's a whole bird. Just don't chuck it in there and forget about it.

>>5224403

If you're just looking for the experience of the farm life, you might want to look into WWOOF. I know there are a few similar programs, but WWOOF is the biggest/most well-known (that I know of, anyway). You basically live with a host family on their farm and you help them out for a few hours a day in exchange for room and board. They can last as short as a couple of days, so it's not like you have to quit your job to have the experience.

>>5224026
>>5224360

Depends on the pan and if it's oiled. Empty pan? No. Empty cast iron pan? Yes. Pan with enough oil for a shallow frying? Yes (supposedly/allegedly).

>>5224407

Should be just fine for oil, especially if you've got a lot of it.

>>5223262

I think it's a combination of "the active ingredient tastes awful" and "we don't want people complaining that their kids like the taste so much they keep pretending to be sick".

Also, it's not like teens are exactly discouraged when it comes to drugs and the like. Anecdotally, most people don't enjoy their first experiences with alcohol or cigarettes or whatnot, but they go through with it anyway.

>>5209677

Depends on the size of the potatoes. A big russet, for example, could use a stick of butter on its own. I'd estimate the weight rather than use a certain amount of butter per number of potatoes.

>>5209676

Using 2:1 potato to butter ratio? That's Joel Robuchon's recipe. He uses milk, too.

http://www.saveur.com/article/Recipes/Potato-Puree-1000070040

>>5209599
>>5209671

Po' boys are pretty easy to make. Tons of recipes online. It basically involves breading and frying the meat (usually shellfish) of your choice and making a sandwich out of it.

>>5209654
>>5209663

You can use up to half as much butter as potatoes (so a 2:1 potato to butter ratio), but this results in some very rich potatoes. I really only use that much butter for Thanksgiving, though. If you want to make it less fattening, you can use some milk and less butter, but omitting milk and using only butter will give you tastier results.

>>5207002

There are a few differences, but some of the biggest are that Spanish chorizo is cured/smoked and typically has smoked spices added whereas Mexican chorizo is a raw sausage and I think it usually has vinegar too.

>>5202590

It'd probably be more accurate to call that a bouillabaisse.

>>5206817

Not quite. If you had a measuring cup, you'd fill it so it just barely is short of 1.75 cups. So like 1.72 cups. Normally, you'd say something like "scant cup of brown sugar" to mean "unpacked cup of brown sugar". Using scant for liquids is stupid.

>>5206938

You're right, there are. It can be more than a little tricky to find them, though. If you want good quality, you might have to order the seeds and grow them yourself.

>>5195516

Pretty much on point. One of the bonuses of cast iron is consistency. It's basically a molded hunk of metal, and, as such, it's pretty hard to buy a bad one. You just want to make sure it's the right size and it has a good thickness. Lodge makes solid pans for a solid price, and you can just order one off of Amazon.