/ck/ - Food & Cooking

>>4364573
>And at what time of night did you consume this amount of food in front of your computer?
>time of night
It's still rather bright out here in clapistan.

>>4364566
I don't care how it looks, it wasn't dry in any sense of the word.

>Eurolard
hue

>>4364515
>stale looking
How so?

>dried out meat
Nah

>>4364184
It is.

Does it have to be shitty franchise shit?

>>4275339
>/int/ = Argentina

>>4275077
With a few tweaks, I'd still probably eat it.

>>4275028
>properly-prepared pasta in a sauce of canned mild salsa, frozen miniature shrimp (sans tails), and pickled pepperoncini, and finally topped with a huge layer of mozzarella cheese and pepperoni slices.
I'd probably eat that, sans the pepperoncini.

>>4256944
Same here.

>>4256371
>>4256378
And we're back.

>>4253902
Not that I can think of. Usually if I'm getting/ordering pizza, which is semi-rare, it's from a local place up the street; or if my father happens to be over, Beto's.

I would, and have. Despite how it may look, it tastes delicious.

Hold the mushrooms though. Not a fan of shrooms on pizza, let alone cold ones.

>>4247340
The pizza isn't cold, they just place the majority of the cheese on after it's been baked.

>>4247295
Pittsburgher here.

Beto's Pizza is it's own, unique thing.
Thick crust, very chunky sauce. The cold cheese thing is weird at first, but it really grows on you. And say you take it to go, and warm it up later; Completely different taste to it.

Also extremely filling. 1 1/2 to 2 slices and you're good for the night.

>>4252730

>>4250268

>>4200534
Still haven't made it yet, but was just thinking;

How long do you think it would take for the carrots to soften up/cook through, and what would be a good temperature to cook it at?

>>4200519
I'm going more for sweet than savory, apples and all, so carrots would work I guess.

>>4200514
Makes sense I guess.
Gotta find a rack to cook it on then.

>>4200502
Not a whole one, but yes.

>>4200484
It doesn't.

>>4200473
I obviously don't have enough time to brine it, but I could marinate it for a few hours before cooking.

I'm curious why you think I shouldn't braise/pot roast it.

I'm planning on roasting/braising/what ever the hell you would call it a piece of pork loin tomorrow, in some apple cider vinegar, apples, and a few other things.
I was wondering if searing it before it goes in the oven would be a good idea, or if that would dry it out too much.

>>4107120
I don't know shit about sharpening.

A little search brought these up, are they what your talking about?
And where would be a good place to buy from?

>>4107203
>freedom clams