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What'd you make recently lads? I made a cake yesterday
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Piggles.

The left two are chowchow juice pickles, the right one is pickled bell pepper, cukes, and garlic in pepperoncini juice with a bit of apple cider vinegar. Also have a couple more stored in my fridge: a hot version of the latter with serranos instead of bell peppers.
>>
>>12672172
>>12672178
It's a lovely looking cake anon. A bit on the high side but I'm sure people were delighted to dig in.
>>
Nothing special: fruit salad with vermouth dressing for breakfast yesterday. Black cherries, loquat, pineapple, kiwifruit and European blueberry.
Wait, no: I forgot that I cooked chicken-and-gooseberry rasam for lunch yesterday. Dinner was leftovers so I forgot about lunch.
>>
>>12672882
Cheers anon. Wish I could share
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>>12673076
Vermouth dressing? Expand on that! I wanna know what's in such.

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Don't let your dreams be dreams be the cook you know you can be
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>>12669878
thanks for an actually enjoyable thread. rare sight these days
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>>12671837
you're kinda right

I'm going to boil it off probably
it's really the only effective way to get sugar out of those holes and is a lot less effort than scrubbing
>>
>>
>>12672991
ship me a donair kit
i do not have the fortitude to match (you)
>>
>>12670010
Jesus I'm realizing donair is the way you pronounce döner. Never change, Canadians.

https://youtu.be/M1dZPyIeNvI

It's a disease, look how soulless they are
>>
>>12673070
living in your head

RENT

FREE
>>
>>12673070
I'm a-feared to know what they think they're doing.

Is it really an American tradition to eat McDonald's every time you go to the hospital? I'm not a doctor but isn't this counterintuitive and won't it lead to even more hospital visits?

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Ciabatta

Italian version of baguettes but with more body and substance.
Wonderful toasted with pure butter.

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>>12672212
Is that a face?
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>>12673021
What do yo think the shell is made of? It's shrunken heads scalped faces.
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>>12672705
Half of these posts are taken straight from there.
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>>12672754
ooft. what is this?

Are you or have you ever been sugar addicted?
>>
eh not really i don’t eat that much sugar and when I do it’s usually on the weekends

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Reminder that Carne Asada tacos are the best tacos and the only taco where both corn and flour tortillas are considered common
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Any mexs in the thread wanna give advice on making corn tortillas like their abuela? Corn is vastly superior when freshly made, but I can only seem to master flour and even still their iffy.

t. Can only stand up to habanero cracker
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>>12671987
>>12671987
make it with goat meat, white cheese , green chilli sauce and onion, maybe coriander leaves

but tomato definitely has no place, beans aren't traditional but are good
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>>12673025
imagine making a mud pie
its kinda the same
keep it moist enough to keep plyable without splitting along edges when flattening
fresh corn is best some places have it daily although likely hard to find
good tortillas will have a popcorn taste to them and will also puff up from steam inside when slightly toasting
serve hot and steamy
eat before they have a chance to go cold
>>
>>12673025
>making corn tortillas like their abuela
Do you have a grocery that sells fresh masa or not?
If yes, you buy it, then you pat the masa dough out and cook in a greased cast iron, or you own a comal, same difference.

If no, then you don't make corn tortillas. Nixtamal isn't just cornmeal, but a processed dough that is a fresh product. https://en.wikipedia.org/wiki/Nixtamalization
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>>12673106
Any hispanic or internationsl market will have masa flour (or regular groceries in areas with a population of hispanics) to which you just add hot water and mix.

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>makes your dick tickle
For me it's the Beyond Meat Boygah.
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>>12673004
Pics like these anger me more than BLACKED pics do.
>>
Any leafs here get to try those beyond meat breakfast products at Tim's? I've been seeing them advertised doing errands but the only Tim's I ever get breakfast at isn't carrying them.
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>>12673055
Those shakes look delicious. I wish I were Canadian... but I also hate... hate... HATE... Ca...na...da...
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>>12673060
Who the fuck hates Canada? Watch less Fox News, you nutter
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>>12672999
>>12673004
>Jealous Toothless use Facebook posts from people triggered by altruism to argue against altruism
Lmao. Imagine the mental gymnastics required for this. It's almost like nobody taught him what a logical fallacy was in grade school.

Moka bros edition. This thread is for all coffee related discussion and inquiries.
>what ya drinking
>where is it from
>getting any more?

Old thread >>12622781
Previous >>12663360
>>
haven't had my moka today and it's bedtime... what should i do?
>>
>>12673112
go to bed lad.
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>>12673112
Sleep, wake up feeling good and have coffee.
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>>12673120
>>12673122
you guys are right :)
my bed is so comfy
see you in the morning

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look at this, it's just crazy. Gallons of mayo and sauce and whole blocks of cheese for just one sandwich.
https://www.youtube.com/watch?v=y0ldwK1byZc
the whole video is a work of art, I laughed throughout it.
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>>12673096
What is going on there? Does he use all those to mix up a noodle dish? Do you speak the language or get by with English?
>>
>>12673072
>intermixed
you wish nigger, euro-gypsy race mixing is rare
>>
>>12672910
This is very comfy but if I was in a hurry about getting fed and getting out boy I'd be stressed when the old sandwich man started cracking jokes, made a cheese plate, and meandered into his queue to hand-feed everyone cheese.
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>>12672910
>00:50
absolutely disgusting
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>>12672910
isn't he too white to be a sicilian?

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Which one do you like better and are you a virgin?

I prefer mustard in most cases and I am a virgin. Ketchup is just too sweet and gross.
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>>12673051
>we took acid once and she fell out of her chair down a flight of stairs.
For the love of god please tell us more
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>>12673051
The hymen doesn't go anywhere when you have sex anon.
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>>12673064
Basically we had this big long discussion about how she only couldn't walk because of gravity and that she probably could walk down hill and about how things go down naturally so even legs and she wheeled herself over to the basement steps in her house and was joking she was going to go down and then her chair slipped on it while i was laughing and she did fall down the stairs and i had to call her mom to come home from work because she was at the bottom and wouldnt stop crying and i was so confused myself and thought gravity had played a trick on us or something like that and then her mom basically just screamed at me for like an hour while I was crying which was the scariest experience of my life

we do laugh about it now though but her mom doesn't think it was funny
>>
I actually just started using real mustard and not the yellow shit at stores. A way different taste
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>>12672704
mayo for the win

egg yolks, wisk, bowl, olive oil, start slowly, nothing else.
pure creamy mayo delight, enjoy.

Cooking food for a living has really got me down... 70 hours this week and im back tomorrow for the start of a new one...When I started washing dishes in high school 25 years ago I never once thought I would stay in the restaurant business...but my retarded ass just wanted to party and get fucked up all the time so being a cook was a good fit for a while.

I feel like I'm running out of time.

Sorry for whiny like a little bitch but does anyone else here hate cooking for life as well? Did you escape?

How did you escape?
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>>12671880
>$100k
>partial degree
Are you planning on studying brain surgery for lawyers on Mars?
>>
>>12671880
Two things: you may not be delegating effectively, and you don't seem to be focusing on your own efficiency. Pressure is you making yourself the bottleneck. As gay as it sounds, you need to empower others to offload the pressure, even if they fuck it up. Someone enabled you, and you fucked it up, you need to do the same.

Malfunctions are not unforeseen. They're an absolute certainty. You should be happy for each malfunction because it will allow you to write a procedure for how to handle it. You should have a list of every single thing that has ever gone wrong and how it was fixed and worked around, so that people can handle things in your absence.

Get your fucking head on straight. You've done well, you're in the game, you're at non-meaningless percentage of ownership in places that make money. Your stake has real value.

Your next step is brutal efficiency of the use of your time. You need to be 35% owner in 5 places. To do this, you need to develop your team into your own shoes, piece by piece. Only when your time commitment is 5% of what it is now can you even think of adding something new to your plate.

You will either have some moment of clarity where you understand what I'm saying or you will not. It's really very simple. For the next few months, you need to track everything you spend more than 5 minutes on. You then need to find someone else to do the work. You may need to sweeten their deals to make it happen. Do it. You need to figure out every single malfunction that can occur and figure out a way to handle it. Then document it.

Ironically you will find that the more trust you put in (some) people, the more they step up, just like you did. The cosmic reason you must do this is because you can, and you provide employment, which is valuable to society, so go forth and become partial owner of 5 places because you can. Make those changes. You can do it.
>>
>>12671880
ask on cheftalk for some serious answers. Maybe private chef, maybe work with some big food manufacturer, maybe food safety inspector, maybe cooking cousesschool ... there are a lots of possibilities. If you feel you cant take it much longer get out sooner rather than later.
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>>12671697
I became a private chef. Easy money.
>>
>>12671697
Just what is it that you are good at?

The problem with careers that demand physical fitness is that you get old and eventually the back or the knees give out, so figure out what you can do forever if you needed a desk job primarily.

If you just want shitty hours and time away from friends and family, wal-mart is paying clean drivers 90k. There's a shortage of pilots right now if you want stress of that sort. Plenty of love to spread around in nursing care, and you can start with a 2 week certificate, then a 6mo one, then a year for LPN, then RN, then who knows, practitioner? Working while making money, and men shoot up the ladder quicker. They lift people.

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Do you remember the moment you realized you were in love with Chick Fil-A?
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>>12671540
Please do not use this image out of context on /ck/.
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>>12668950
>and a mind of hate.
>FUCK YOU!!!
[confused screaming]
>>
>>12671547
You're right. Only a gay person would use their phone while eating.
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>>12665359
I know very liberal gays who love Chick Fil A. It’s actually that good.
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>>12665265
Pffffffttt

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overweight people of /ck/, do you count calories? how much do you eat a day? what's your typical diet?
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Underweight people of /ck/ do you count calories? Some days I only eat what must be about 800 calories and I feel perfectly sated, but I know it's probably not healthy to eat this little.
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>>12672594
Not gonna lie. Nothing healthy. Only about 20% of what I eat requires actual cooking. I used to be a chef until I took an arrow to the knee and now I can't stand for longer than 30 minutes before the pain becomes unbearable. So I try to cook stuff in enormous portions so I can have lots of leftovers. Which backfires as you'd expect. I just lack willpower. It's my fault. I can fix the situation if I was motivated. There's a hundred ways to correct my habits that wouldn't interfere with my knee.
>>
No longer overweight, I try to keep around 1500-2000 kcal per day. I do one "cheat day" a week where I dont count. Also on friday and saturday I take in an additional 1000-1500 through Beer
>>
between 0 and 7000 calories
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>>12672268
I eat out. Every day. Once a day.

10pc Chicken McNugget meidum combo at McD's is roughly 1000 calories
Couple slices of pizza.
Junk food or whatever I want, but at a reasonable portion size.

1000 calories is roughly one normal meal
On top of this I only eat one meal a day, so there's an intermittent fasting layer.

If I'm eating someplace without nutrition information, I try to estimate well above what I think the true value is, just to be safe.


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