/ck/ - Food & Cooking

>>12607072
IDK why there's fools on here talking smack about Boston Market, maybe it's their locations, but the Boston Market's around here (central Ohio) are all pretty decent.

My Go-To for years has been the quarter chicken and ribs plate with dill potatoes and green beans.
But for the last few months they've had Prime Rib for $15 that's just as good as the Prime Rib at Texas Roadhouse that's $30

Anyway, I hope none of the location in my area close...

>>11959908
>Have you ever bonded with your significant other through cooking?

No because I'm single and my bitch of an ex her idea of cooking was mac and cheese with hot dogs or oven burnt fish sticks

>>11915478
I can eat an entire Hot-N-Ready in 1 sitting.

>>11915617
>what does it feel like to be able to eat 2000kcal per day?

Expensive is what it is.
I work, I eat like 4000 calories a day and am still starving at the end of the day. 6'3", 207 lbs. man with 34" waist. So not a lardass, but this is why I'm now browsing /ck/ to restart cooking more for myself so I'm not bleeding a third of my income on crap food.

>>11884949
>Bacon cheeseburger - $8.09
>regular fries - $3.79
>regular drink - 2.09
> +tax

That's fifteen fucking dollars

For like $20 I can go to the titty bar for lunch, have a burger a beer and watch some 5/10 tit jigglin.

>>8644598
>>8644618
>>8644632

Not that you autists would know, but in the real world, "reclaimed" means that the log was felled over 100 years ago, sank while in a river, was pulled from that river and milled.
The river water and mud turns the wood into a near fossil state of hardness and brought out the natural grain character of the wood without having to apply a finish.

I'm told that the log cost $30,000, the pieces I bought cost about $300 and I charged the client about $3,500 for their counter top.

Jokes on you lot.
Stay poor.

here's a thing I did for a client.
reclaimed hardrock cherry
it was so hard it burned out several carbide cutters.

also, walnut is a bad choice for cutting boards.
the oils are slightly toxic.

>>8065002
>Vomits internally
Acid reflux?
better take your Prevacid grandma

Chilled Avocado soup is the only thing I use avocados for

Negroni or a Whiskey Sour

IHOP is shit
worse than that, it's expensive shit for what you get

Waffle House is an excellent value, get a lot of food for the money. But it's a limited menu
The ALL STAR is awesome

Denny's is the better value for a broader menu selection with larger portions of better quality food than what IHOP offers

The Build Your Omlette Slam is Top Tier

IHOP pancakes are sad, tiny 6" rounds of undercooked mush, and the table has 4 flavor options of HFCS pancake "syrup".

>>/diy/ guy here
I never touch Dunkin Doughnuts
Why?
Because I'm a contractor.
I buy my 5 gallon buckets from the local DD bakery factory.
All the fillings, toppings, glazes, etc. DD ships to these factories in 5 gallon buckets, then the factories sell the empty used buckets in lots of 100 buckets for cheap

>mixing mortar in buckets that say "strawberry creme"

So every couple of weeks we take a box truck to the shittiest, most nigger infested ghetto side of town by the interstate On/Off ramps, go down an access road...

And there, in all of its decrepit splendor is the factory that makes all the DD doughnuts for the greater Tri-State region

Seeing the factory, seeing the loading bays, the smell, the knowledge that the doughnuts are made about 8 hours before they even get on the trucks to be driven to the stores.

All turned me off to DD

Also DD recently expanded around here, and DD built a drive-tru shop RIGHT NEXT DOOR to a local "Since the 1920's" family owned homemade doughnut/bakery shop.
That level of douchebaggery just pissed me off.

I get my doughnuts from Buskens or the little independent shops

>>8029667
The one and only time I've been to an In-N-Out there was a poor waif of a girl, in her uniform, standing out in the heat taking orders of drive-thru cars.

That's just barbaric.

Why do you do that to QT3.14 grills?

>>7441174
>chicken
>WOOD cutting board

OP, you're going to kill yourself with that level of idiocy.

And no, after you've had CHICKEN in a marinade, the marinade is then trash, goes down the drain. Otherwise you kill yourself.
Make a new sauce, like a Hollandaise.

I've always preferred the celery root in cooking: firmer crispier so doesn't go "mushy" in soups, STRONG celery flavor good chopped raw in salads, PERFECT in with a beef roast

>>7440313
>Where the fuck do you live at m8?
Ohio
The State has absolute 100% monopoly control on all alcohol sales.
It's why it's cheaper to buy booze in Kentucky or Indiana.

>>7435210
GARÇON! I shall have a VASE of you finest spaghetti!

>>7439971
I'm a Prime Member of Omaha Steaks
It's not great.
Only time I buy is when their actual STORE near me has "unpublished" sales of super-clearance items... get like $600 worth of stuff for $100.
That's pretty neat.

>>7440114
>restaurants that serve beverages like wine or beers?

A lot of restaurants, typically independent ones, cannot get the $10,000 license from The State to sell alcohol.
Either they cannot afford the $10K or don't see their customer base having ordering enough alcohol to justify the license.
Furthermore it is sometimes a issue that has to be voted on by the residents of the city.

A restaurant gets a "Provisional License" for alcohol, but then the issue has to go on a ballot initiative where the people that live near that restaurant get The Vote to decide if they want to allow that restaurant to serve alcohol... or at what hours, or days alcohol is served.
If The Vote passes, then the "Provisional License" becomes a full License and the restaurant owner has to pay the rest of the $10K fee.

Boodles

I was told I was becoming lactose intolerant.
I was NOPE!
I did my research.
I found Acidophilos, a bacteria culture.
I found milk and some yogurt to have Sweet Acidophilus live culture.
I NOM'd that milk and yogurt for weeks with ZERO problems in my gut.
I tried regular milk and dairy products again, ZERO problems.
Other doctor said how there's grown a whole Industry on "Lactose Intolerance" when most people that have "Lactose Intolerance" simply need a reintroduction of certain gut flora bacteria; and the best way to do that is to start with Acidophilus products and then move to regualr dairy and the body will sort things out.

I'm a contractor, and all the Professional To-The-Trade supply shops have donuts at the Counter Sales Desk when these shops all start opening at 5:30AM waiting for the contractors.

I generally have to make 3 or so stops at different Supply Shops all before 6:30AM, and the free donuts and coffee are VASTLY appreciated to the guys like me who work tile, sheetrock wood and metal all day.

Amusingly enough, I think the last time I have Chicken Cordon Bleu was in Kiev... from a kiosk food vendor in or near the train station.


I deserved that bout of food poisoning.
Sooo... probably been a decade since I last had the dish.

>>6049847
>Nice Fazoli's
U wot M8?

Ricotta is VERSATILE

A classic Italian dessert:
>ricotta sweetened with either sugar or honey
>dusted with cocoa powder
>serve lightly chiled.

Now, with the above, add lady fingers soaked in brandy and you have the proper classic Tiramisu.

If you don't like ricotta is means that you don't like the greatest dessert of all time.