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/ck/ Food & Cooking

Threads added between 2013/11/20 and 2013/11/27

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Most viewed threads in this category

103 more posts in this thread. [Missing image file: 196604-tb-mcdonalds-parki(...).jpg]
I went to McDonald's today and got a Filet-O-Fish combo with a bacon cheeseburger on the side. I was eating it in my vehicle in the parking lot and listening to an audiobook when I glanced up and saw the McDonald's worker I ordered outside having a cigarette. She waved at me and I nodded and had to wait 7 minutes before she went back inside and I could eat in comfort again. I don't think that employees should be bothering or even trying to socialize with customers outside of the McDonald's restaurant or drive through, but that is another story. I went to McDonald's for dinner tonight and got a McChicken combo with a bacon cheeseburger on the side. As I was driving to the second window the same girl was still working. She was acting somewhat obsequious and attempting small talk when she asked, 'why don't you come eat inside instead of in the parking lot where it is cold'. That really bothered me for many reasons. First of all, I don't want my routine or actions to be tracked by a fast food employee. Secondly, she should not try to tell me how I should live my life. I do not want to eat inside because I find it less comfortable and would much rather be inside my vehicle listening to an audiobook and enjoying myself and my privacy. Overall, I think it was very unprofessional to bring this up. I should have a clean slate with each drive through visit, not have to get the third degree because I committed some sort of faux pas. Which I don't think I did, because I often see people eating in fast food parking lots. How does she know I am not busy going to work or somewhere in a rush? How do you feel about eating in your vehicle in the parking lot of a fast food restaurant versus eating inside the restaurant?
9 more posts in this thread. [Missing image file: giant broccoli man.jpg]
Why does processed food taste better than gourmet food to me? I've tried to acquire a taste for good food, but I still find myself craving the processed stuff and fast food. And I don't really like stuff made from scratch, either. I prefer fast food fries than homemade fries. Could there be something wrong with my tongue?
23 more posts in this thread. [Missing image file: artie_lange_2008.jpg]
> NIGELLA LAWSON ABUSED DRUGS FOR YEARS, FORMER ASSISTANTS CLAIM IN COURT So apparently the goddess Nigella Lawson is just another dope pushing crackhead. Personally it sounds like an attempt to defame her but you never really know these days. http://www.nydailynews.com/entertainment/gossip/nigella-lawson-thanks-fans-support-dessert-recipe-article-1.1530758 >inb4 NY daily News >inb4 gossip pic related, it's what nigella lawson looks like after an all night drug binge.
10 more posts in this thread. [Missing image file: 1355361348573.gif]
anything interesting i can do with fish sticks?
3 more posts in this thread. [Missing image file: Nanohana_no_Karashiae.jpg]
So I made Nanohana no Karashiae today. It's steamed Rapeseed flowers with a Soba Tsuyu / Mustard marinade. Very mild taste, they said it's slightly bitter, but I couldn't detect anything. It has something of Broccoli and maybe a little bit of Spring-onions. Any other wild/forgotten plants cooks here ?
19 more posts in this thread. [Missing image file: 90844_285.jpg]
Why cutting on porcelain plates royally fucks up my knife? It's a good chef's knife too, Henckels.
6 more posts in this thread. [Missing image file: 1385229710029.jpg]
hi /ck/ what sauce should i put on my steak ?
7 more posts in this thread. [Missing image file: anchovie_pasta_2-cc-130425.jpg]
How do you liquify onions/garlic into a sauce? I don't mean like a mushy split pea soup texture, I mean like Venetian onion/anchovie sauce that is just a thing liquid. Is this even possible, or is it just strained broth?
7 more posts in this thread. [Missing image file: dough.jpg]
So anyone else here make sourdough/sourdough hooch? I just made a starter today, thinking of pouring the hooch off and fermenting it with some sugar. pic related.
23 more posts in this thread. [Missing image file: images (3).jpg]
America, I just want you to know that I forgive you for what you are about to do to my brethren in the coming day. I understand and forgive. Please nourish your bodies on our sweet flesh. Have a blessed time with your families and enjoy. Sincerely, Tom
5 more posts in this thread. [Missing image file: phyllopurses.jpg]
I'm planning to make some canapes out of phyllo dough in the shape of pic related. I want to try to get everything prepared ahead of time so wanted to know if I prepared formed the dough with the filling inside, could I leave them in the fridge for a few hours or would they dry out? Alternately if I cooked them a few hours before they were needed, could I reheat them or would the dough get too crispy? Also, when using puff pastry, how long can I leave cooked puff pastry out before use before it gets soggy or something? I want to make some canape cases out of it but wasn't sure what would happen to the dough if I left them out for a while.
16 more posts in this thread. [Missing image file: tfw not white.jpg]
Why wouldn't you put sugar in your tea?

Baked Lays is Best Lays

6 more posts in this thread. [Missing image file: baked.jpg]
Hi, /ck/, this is my first post on here. I just had to express my love for Lays Baked chips. Usually reduced fat chips suck, but dang it these are awesome. Also, ITT: Chips that are better than they should be.

Pie Ideas

1 more posts in this thread. [Missing image file: pie.jpg]
Looking to bake an awesome Pie tomorrow for thanksgiving. My family usually has a competition for best pie. Any great recipes to share anyone? Not pumpkin (unless it has a twist to it or something).
6 more posts in this thread. [Missing image file: mc.png]
I bought a jar of mango chutney and have been enjoying it but don't really know how i'm supposed to use it. What do you guys recommend I do with it?
13 more posts in this thread. [Missing image file: 51CK1Ki6OmL.jpg]
/ck/, I have come to you times and times again in search of your help, and not once did you disappoint me. Today I come again, filled with humility and respect for your Google-Fu, for I have been tested and found wanting. Long story short, I am looking for David Chang and Peter Meehan's Momofuku cook book. The Pirate Bay doesn't seem to have it, and a quick google search does not reveal an easy, illegal, and free way to acquire it. Now it is 6:30 am here and I need to go, but I leave this message, like a bottle at sea, in hopes that maybe when I come back a Messiah will have revealed a glorious path. Thanks in advance to all who wish to help!
1 more posts in this thread. [Missing image file: 1044385_567395746641667_2(...).jpg]
have anything like that?
9 more posts in this thread. [Missing image file: 1383299237152.jpg]
Tomorrow, I'm doing my first attempt at actually cooking for other people, I'm bringing a pumpkin cheesecake to Thanksgiving. I've made cheesecake before but 2 problems, I used Lucerne sour cream and it never blended properly no matter how long I kept it in the mixer leaving my cheesecake a bit lumpy and overall it was a bit softer than I'd like but it was great overall (holy shit like 5000 calories though). I want to make a pumpkin cheesecake, how would I do that? Use puree instead of sour cream?
2 more posts in this thread. [Missing image file: turkey1.jpg]
What are your personal turkey recipes /ck/? This is the first time I will be the one cooking the turkey and I am just seeking a little advise for the perfect turkey. I have access to unlimited lemons if that will help.
7 more posts in this thread. [Missing image file: 90568.jpg]
i bought ricotta cheese without knowing, it doesnt taste at all, what can I do with it?

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