/ck/ - Food & Cooking

>>6971569
I got a filet, descaled, and cut the portions from it. It was the best I could get in walking distance.

>>6971550
I used a tablespoon to put it on the plate, and dipped it in the container twice, so I don't know what to tell you.
>>6971563
Because it curls. The skin contracts and it curls up, which lifts the salmon off of the pan and prevents it from cooking quickly enough to keep up with the edges.

>>6971484
I was going to toss the vegetables in yogurt, but my room mate's girlfriend, no shit here, "doesn't like sauce". Even still, it's like 2 tbsp of yogurt, barely enough to get some in each bite.
>>6971467
The plate is my roommate's, from walmart, I think.

Hello, /ck/. Just dropping by with some OC.

OC General, I guess.

This is a wild caught sockeye filet cooked medium on the side of medium rare with parsnips, carrots, broccoli, yogurt, and a peppadew, habanero, and ginger tapenade with cilantro.

How to salmon properly:
>heat the pan with oil so it won't stick
>pat dry your salmon to keep it dry, this prevents excess moisture from cooling the oil in the pan
>pan your filets skin-side down, this insulates the meat with the skin and fat that naturally insulate it from changing ocean/river temperatures, very effectively allows the meat to cook evenly
>immediately reduce heat to medium
>cook just below your desired temperature
>flip that shit gently
>raise temperature to medium-high until seared
>serve

>>6919241
At the foot of FLAVOLCANO, a bustling town thrives on FLAVOR. Founder, Guy Fieri, proclaimed it FLAVORTOWN in light of its uniquely EXTREME cuisine. Smashmouth plays from speakers adhered to every streetlight 24 hours a day.

I call it heaven.

>>6919246
On LSD, I'm really not inclined to eat anything that isn't hoppy beer or fruit... maybe un-hoppy beer depending on mood. I really enjoy fresh berries. Chocolate might be nice...

>>6919376
It's really funny how I never see contribution/interesting points in any of the posts that call somebody who is posting oc a degenerate. It's all just shitposting, which is sadly something degenerates and minors do.

>>6919392
Did you make that paneer?
Looks tasty, Indian is hands-down the best cuisine in the world.

>>6919088
Hey, I actually am better than this... Sometimes though, I'll go on dope benders and not masturbate for weeks because I don't find sexual pleasure in anything. This guy is beyond degenerate.

>>6919193
>>6919193
>being this new

I wonder if it is a heroin booger.
He posts that shitty dollar bill on his food all the time, same shit stain and everything.

>>6919197
Monitoring this thread.

>>6918682
To clarify/speculate, I guess it probably isn't "low-calorie", but it is most certainly intended to be "reduced-calorie". I've never tried it, but I drink quite a bit of regular alcohol, so if it's worth it, I'd switch over.

>>6918630
But there is. They have several brands.

>>6918635
And your oc is... somehow missing. Why don't you go microwave another hot pocket and try to plate it before it's absorbed by one of your fat rolls?
I'll be busy cooking delicious food.

>>6918614
It was butternut squash two ways. And this is a different thread, one about pot roast, which Evilroot hasn't even plated.

>>6917719
10/10 post.
So what would make low-calorie vodka, low-calorie?

Do they exclusively use simple sugars in the initial fermentation?

>>6918562
I like Evilroot.

>>6918575
>>6918575
While no cheese is exactly "low in saturated fat", generally speaking, the less soft the cheese, the less fat it contains. This isn't true for hard cheeses like parmesean, though. Swiss, ementaler, hard gouda, etc. would be your best bet. I guess if you want to top a turkey burger with nonfat cottage cheese and nutritional yeast, you sure can, that'd have the least fat by far... but it also sounds like full depression mode to me, so I'd roll with a mature swiss.

>>6918533
Nice capitalization. I'm pretty anal about that.

>>6918528

stop pretending to be me. even i think OP is a faggot

>>6918523
I'm not OP. I'm actually...

>>6917168
Sprouts look dank! I'm dunk otherwise I'd say more. Do describe it though, I'd like to know. I'd eat it no matter what.

>>6917019
Oh, man. Buy them fresh and roast them in the oven on high heat, or sautee them on medium high, they're so bad if they aren't carameized. I'd hate them in stew, and I'd hate the stew too. I appreciate the extra pickiness very much. That's why I post my oc here, I want to get better. How would you plated differently on the pork belly?

>>6916991
8/10, would eat happily.

Did you use any thickener or is that gelatin making your jus so nice?

>>6916927
Yes, I'd have liked to use a tastier meat, but my job as sous at this place was basically to use up excess product that was ordered for the "secret" speakeasy club in the basement, doing lunch and dinner features and soups and such. Also running the line and doing orders and inventory and scheduling and hiring.