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/ck/ - Food & Cooking

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>> No.6761171 [View]
File: 83 KB, 960x540, 324243.jpg [View same] [iqdb] [saucenao] [google]
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>>6761076
Simple.

>> No.6757042 [View]
File: 2.16 MB, 3264x1836, C2015 fruit kabobs.jpg [View same] [iqdb] [saucenao] [google]
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>>6756604
>>6756663
>>6756691
I wouldn't argue that culinary schools is a lot of money for very little practical experience. It does separate wheat from chaff though. If someone chose to better themselves knowing that the pay in our industry is shit, I can respect that.

School won't give you a work ethic you don't already have either. Still, when I'm looking at hiring someone, the person with education will probably get the interview. Hell, it's how I got my interview.

>> No.6755819 [View]
File: 1.96 MB, 3264x1836, eggplant cutter.jpg [View same] [iqdb] [saucenao] [google]
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OP contributes his other personal favorite.

>> No.6755813 [View]
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https://www.kickstarter.com/projects/spherificator/imperial-spherificator

Backed at the $150 level to get one for my catering team. Neat, pompous, useless, or all of the above, I can't really tell, but I still want it.

Also, useless kitchen tool thread?

>> No.4931266 [View]
File: 247 KB, 640x480, turkey confit.jpg [View same] [iqdb] [saucenao] [google]
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Makin confit outta turkey legs as a test run for Thanksgiving. Using olive oil and some leftover chicken fat with a bunch of garlic, sage, and a little lemon zest.

>> No.4857011 [View]

I think it was Julia that said "cooking is much like operating an automobile; if you don't give it enough oil it seizes up"

>> No.4503950 [View]
File: 1.29 MB, 1944x2592, prep truck.jpg [View same] [iqdb] [saucenao] [google]
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Outstanding thread sir.

Question regarding quality and purveyors. I work for an Ivy school with it's own butcher shop. We go out of the way to purchase Neiman Ranch or Braveheart PSMO tenders, usually choice or high choice for certain functions. I find IBP to be damned close for quality and taste. Any experience with those guys for other cuts or primals?

Pic related, cold room next to butcher's office.

>> No.4357124 [View]

>>4355980
Food truck scene is also pretty good. Poco Loco taco truck that parks outside the Scurvy Dog late night has chorizo/potato/bacon/sriracha burritos that kick ass.

>> No.4357118 [View]
File: 1.15 MB, 2048x1536, plates .jpg [View same] [iqdb] [saucenao] [google]
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>>4356848
Tricolor carrot, julienne cut, flash steamed with a splash of sake. Pic related, recent ACF culinary challenge. Not my best plate, other 3 went to the judges

>> No.4355680 [View]
File: 2.45 MB, 3264x2448, pork.jpg [View same] [iqdb] [saucenao] [google]
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>>4355225
Basic pie crust, replace half the flour with the primary flavor you want. Pack over the backs of spoons (or buy a mold), trim, and underbake.

These are chili and lime spoons for pulled pork.

>> No.4354843 [View]
File: 2.68 MB, 4288x3216, Tasting 3.12 050.jpg [View same] [iqdb] [saucenao] [google]
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>>4354840
done for now, later cooks.

>> No.4354840 [View]
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>>4354834

>> No.4354834 [View]
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>>4354832

>> No.4354832 [View]
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>>4354829

>> No.4354829 [View]
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>>4354826
feelin lonely in here.

>> No.4354826 [View]
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>>4354820

>> No.4354820 [View]
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>>4354818

>> No.4354818 [View]
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>>4354812

>> No.4354812 [View]
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>>4354811

>> No.4354811 [View]
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>>4354806

>> No.4354806 [View]
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>>4354803

>> No.4354803 [View]
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>>4354797

>> No.4354797 [View]
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>>4354793

>> No.4354793 [View]
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>>4354791

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