Quantcast
[ 3 / biz / cgl / ck / diy / fa / g / ic / jp / lit / sci / tg / vr / vt ] [ index / top / reports / report a bug ] [ 4plebs / archived.moe / rbt ]

Due to resource constraints, /g/ and /tg/ will no longer be archived or available. Other archivers continue to archive these boards.Become a Patron!

/ck/ - Food & Cooking


View post   

[ Toggle deleted replies ]
File: 2.93 MB, 600x338, absolutely haram.webm [View same] [iqdb] [saucenao] [google] [report]
7831325 No.7831325 [Reply] [Original]

post them

>> No.7831343

>>7831325
really digging the fires and cheese thing. what kind of pan would i use for that? I feel like i would damage the pan if i struck it like that webm

>> No.7831346
File: 2.72 MB, 626x360, surly_king_of_the_egg_fort.webm [View same] [iqdb] [saucenao] [google] [report]
7831346

unidentified race brown skin man with a passion for made-to-order egg sandwiches.

>> No.7831351

>>7831343

Any kind of frying pan or skillet that doesn't have a nonstick coating. Cast iron, stainless, anodized aluminum, etc. you name it.

>> No.7831356
File: 774 KB, 640x640, KHbHUbk.webm [View same] [iqdb] [saucenao] [google] [report]
7831356

>> No.7831361

>>7831356
THICC!

>> No.7831362
File: 2.91 MB, 472x796, mexican_monstrosity.webm [View same] [iqdb] [saucenao] [google] [report]
7831362

>> No.7831364

>>7831351
k thanks.

>> No.7831369

>>7831325
I reckon I'd get instant indigestion and heartburn from this.

>> No.7831389
File: 79 KB, 500x500, 548349457.jpg [View same] [iqdb] [saucenao] [google] [report]
7831389

>>7831325
>wrap a sandwich in paper
>cut through the paper
>remove the paper
WHY DO THEY DO THIS

>> No.7831395

>>7831389

Isn't it obvious? to keep the sandwhich together while handing and cutting it. It keeps the work area clean and stops the filling of the sandwich from making a mess when it's cut.

Why would it bother you anyway?

>> No.7831400
File: 1.43 MB, 1280x720, ck summer treat.webm [View same] [iqdb] [saucenao] [google] [report]
7831400

>> No.7831401
File: 125 KB, 394x320, average cker.webm [View same] [iqdb] [saucenao] [google] [report]
7831401

>> No.7831412
File: 2.90 MB, 640x480, Japanese Magic.webm [View same] [iqdb] [saucenao] [google] [report]
7831412

>> No.7831416

>>7831325
meat isn't cooked

>> No.7831501

>>7831351
Be sure you've got access to a sandblaster if you're gonna try that with iron.

>> No.7831506

>>7831416
It clearly is you fucking retard.
I really wish you fuck off with your serial shit-posting.

>> No.7831518

>>7831416
>what is curing?

>> No.7831536

>>7831412
Is this some sort of candy? I remember getting some kind of candy science kit as a kid that did something similar to this.

>> No.7831542

>>7831536

Yes it is. Part of the Kracie "Popin' Cookin'" candy series.

>> No.7831560

>>7831346
>>7831356
>>7831362
>everysinglethread.webm

>> No.7831597
File: 2.80 MB, 1280x536, 1467173436120.webm [View same] [iqdb] [saucenao] [google] [report]
7831597

I have a few...

>> No.7831598
File: 1.72 MB, 1280x720, clammin.webm [View same] [iqdb] [saucenao] [google] [report]
7831598

>> No.7831601

>>7831597
Is that Jon Favreau?

>> No.7831603
File: 2.89 MB, 1280x720, 1467172806005.webm [View same] [iqdb] [saucenao] [google] [report]
7831603

>>7831560
why not contribute instead of complain?

>> No.7831608
File: 2.75 MB, 640x360, 1467171976111.webm [View same] [iqdb] [saucenao] [google] [report]
7831608

>>7831598
razor clams. changing the saline level makes them look for better water. this harvesting method is illegal in many states.

>> No.7831613

>>7831597
greasesandwich.mov

>> No.7831632

>>7831597
>no butter on the inside with the cheese
inedible

>> No.7831640
File: 2.77 MB, 480x360, Popcorn.webm [View same] [iqdb] [saucenao] [google] [report]
7831640

>> No.7831647

>>7831325
That is fucking disgusting.

>> No.7831676

>>7831400
Wouldn't that be warm

>> No.7831684

>>7831362
>American_monstrosity
FIXED

>> No.7831685

>>7831676
Have you never been around a unicorn?

>> No.7831686

>>7831685
No I'm no virgin :^)

>> No.7831687
File: 151 KB, 236x330, 1454518947614.png [View same] [iqdb] [saucenao] [google] [report]
7831687

>>7831597
I've tried this shit once because Americans cream themselves over it all the time.

It's fucking disgusting.

>> No.7831690
File: 835 KB, 404x720, black_man_posting_on_ck.webm [View same] [iqdb] [saucenao] [google] [report]
7831690

>> No.7831695

>>7831687
It's nostalgia food if you eat it as just cheese (commonly, american pasteurized cheese product). Grilled cheese and tomato soup is stuff a lot of americans had served to them as kids by their parents. I'm sure you have some food that your parents served you when you were younger that we would consider unimpressive, but you love.

>> No.7831701

>>7831603
Is that Hannibal? I have a suspicion that's supposed to be human.

>> No.7831713

>>7831687
Kill yourself.

>> No.7831724

>>7831608
>this harvesting method is illegal in many states.
why

>> No.7831735

>>7831724
https://www.wpi.edu/Pubs/E-project/Available/E-project-050305-123212/unrestricted/mqpdraft.pdf
Basically, the method makes harvesting them too easy, the areas get harvested completely out before they can repopulate.

>> No.7831756

>>7831325
I thank i just came

>> No.7831757

>>7831684
that abomination is literally hecha en mexico wetback

>> No.7831761

>>7831757
>>7831684
>>7831362
Yeah well, an all american addition to that recipe is to change nothing until the very end, and instead of handing it to the customer you throw it in the trash and tell that person to order some real fucking food.

>> No.7831764

>>7831735
thats fucking stupid, just limit people to a number.

>> No.7831765

anyone have the one with the ridiculous burrito that goes through 12 stages and then gets wrapped in a pizza?

i think it is a parody?

>> No.7831768

>>7831765
its called taco town.

>> No.7831769

>>7831764
Yeah, it is. The paper also mentions there is no limit on how many clams you can bring in, people regularly take 900-1500 clams a day if that's their job.

>> No.7831771

>>7831765
Shut up sucker mother fucker

>> No.7831774

>>7831608

I'm also curious as to why that is illegal.

>> No.7831777

>>7831774

Then read the thread broski, because it's already been answered.

>> No.7831778

>>7831771
fuck off beaner

>> No.7831779

>>7831325
That file name.

>> No.7831783

>>7831774
>I am too retarded to look at replies to other replies

>> No.7831784

>>7831764
way easier to enforce a method rather than number

>> No.7831787

>>7831784
but thats retarded. make harsher penalties.

>> No.7831792

>>7831787

What does that have to do with the practicality of enforcement?

>> No.7831803

>>7831325
Man, that went from awesome to nasty really fast.

>all that dry greasy meat

>> No.7831810

>>7831362
Looks pretty good, you must have the palate of a fucking four-year-old if you wouldn't try that.

>> No.7831811

>>7831810

What kind of person with a good palate would want to get anywhere near a bag of doritos?

>> No.7831821

>>7831690
i laugh every time i watch this

>> No.7831853

>>7831598

>grabbing a clam by its penis

gaaay

>> No.7831883

I think i just swallowed a fly and im worried im going to turn into one!!

>> No.7831925

>>7831690
Yes.

>> No.7831948

>>7831640
It's kind of like the pressure frying that kfc uses

>> No.7832180
File: 2.88 MB, 852x480, Modern Japanese Kitchen.webm [View same] [iqdb] [saucenao] [google] [report]
7832180

>> No.7832205

>>7831792
you are confusing practicality with lazyness. using salt is more practical because it makes clamming faster.

>> No.7832213
File: 2.08 MB, 1280x1707, 1463840044455.png [View same] [iqdb] [saucenao] [google] [report]
7832213

>>7831361

>> No.7832216

>>7832205
they wanted the act of clamming to be slower so that there would be enough clams to repopulate
>>7831735

>> No.7832221

>>7831853
Why are you here?

>> No.7832229
File: 153 KB, 700x700, 1441648672796.png [View same] [iqdb] [saucenao] [google] [report]
7832229

>>7832213

How

>> No.7832259
File: 37 KB, 450x600, moby1.jpg [View same] [iqdb] [saucenao] [google] [report]
7832259

>>7831764
They actually do limit take in states like oregon, washington and california.
The wardens will come right up to you and make you dump out your buckets and do a count. they can search your vehicle also. fuck poachers.

>> No.7832286

>>7832229
Made in a rice cooker, or something, from what I've heard.

>> No.7832321

>>7831325
That looks absolutely disgusting. Come Friday night I won't be able to stop wanting it.

>> No.7832350

>>7832286
Yea, you just throw the batter in a rice cooker.

>> No.7832357
File: 2.93 MB, 640x360, 1456370085817.webm [View same] [iqdb] [saucenao] [google] [report]
7832357

obligatory

>> No.7832363

>>7831325
I'm guessing this is supposed to be food after you've been drinking? It looked okay at first but then it started looking like some Epic Meal Time crap.

>> No.7832370

>>7831597
>butters bread and then oils griddle

absolutely haram

>> No.7832396

>>7832357
What the actual fuck does this guy think he's doing?

>> No.7832401

>>7831356
what are these

>> No.7832416

>>7832396
idk
maybe you should post a thread highlighting your expert bbq skills

>> No.7832437

>>7831356
I want to fuck these pancakes

>> No.7832481

>>7831695
To me the whole grilled cheese/tomato soup combo that Burgers do rave so much about is just as strange as African wild boar asshole.

>> No.7832508
File: 2.00 MB, 960x540, fancy beans on toast.webm [View same] [iqdb] [saucenao] [google] [report]
7832508

>> No.7832522

>>7832481
Have you tried either of those things?

>> No.7832524

>>7831416
>tripfag
Filtered

>> No.7832567

>>7832396
Displaying the food they offer.

>> No.7832742

>>7831325
where is this at?

>> No.7832749

>>7831690
Making it seem like he's cooking on someone else's cookware is funny, until my autism kicks in and wonders how he got the stuff prepped that way.

>> No.7832755
File: 2.35 MB, 640x360, tacoTown.webm [View same] [iqdb] [saucenao] [google] [report]
7832755

>>7831768
>>7831765

>> No.7832856

>>7832180
sauce

>> No.7832865

>>7832396
feedin' 'muhricans

>> No.7832897

>>7831597
Why is he bending over it with a concentration level of over 9000? Shouldn't making a grilled cheese be easy as shit for a chef? He looks like he's setting up dominoes or something.

>> No.7832908

>>7832897
It's from a movie where a fat fuck has a has a hot ex-wife and one bag of groceries can feed 300 people. As you can see, it's not a documentary so don't take it at face value.

>> No.7832940

>>7832908
Yeah his wife was pretty hot. Still, I know what they were going for (1337 chef puts 200% into everything he makes), it just seems overdone my relative.

>> No.7832946

>>7831356
Thay made me hard

>> No.7832959

>>7832508
Why so stingy on the wine?

>> No.7832965

>>7832508
>using a knife and fork for beans on toast

HERESY

>> No.7832983

>>7831701
yep its hannibal, that show has the best cooking sequences

>> No.7832991

>>7831603
What shitty cuts of meat. It's like one-third bone.

>> No.7833006

>>7832991
You do realise what it is supposed to be?

>> No.7833007
File: 2.93 MB, 640x360, seasoning wok.webm [View same] [iqdb] [saucenao] [google] [report]
7833007

>> No.7833008

>>7831640
Is it the sudden change of pressure what makes the popcorn pop?

>> No.7833014

>>7831690
Is there a meme or something about /ck/ and black people? I personally know next to no black people who cook

>> No.7833026

>>7832755
>Americans will actually eat this

>> No.7833029

>>7832749
It's a joke about grease popping

>> No.7833031

>>7833006
Oh.

I didn't even know there was a Hannibal TV show.

>> No.7833080
File: 279 KB, 700x591, 700px-Phase_diagram_of_water.svg.png [View same] [iqdb] [saucenao] [google] [report]
7833080

>>7833008
Yah, the water in the kernels is hot enough to boil normally but is kept liquid by the pressure. Releasing the lid lets it all turn to gas in one explosion. The hard outer skin of a popcorn kernel does the same thing, but this method lets you puff almost any grain much more consistently.

>> No.7833084

>>7831598
Is that Rex Hunt?

>> No.7833087

>>7831632
>>7832370
hope you guys know thats mayo, not butter

>> No.7833090
File: 2.56 MB, 800x450, Tasting Menu - Jacques La Merde.webm [View same] [iqdb] [saucenao] [google] [report]
7833090

>> No.7833099

>>7833080
So, this is a better method for popping (almost) every kernel since you give them all the energy necessary to pop before they actually do, preventing failure of popping in individual kernels. However it requires more tools and is also more dangerous.

>> No.7833139

>>7833007

best webm so far

>> No.7833143

>>7832991
It's oxtail, retard.

>> No.7833146

>>7833143

Why is a shitty cut of all bone more expensive per lb than actual fucking steak?

>> No.7833165

>>7833087
Who the hell stores their mayo on a tray?

>> No.7833167

>>7833090
>the red bull

lost me there, too funny

>> No.7833168

>>7833143
it's ossobuco, veal shank

>> No.7833169

>>7833090

it took me to the redbull to understand what this fucking was

>> No.7833171

>>7833146
Fuck if i know, i'm nit an economist.

>> No.7833173

>>7832401
rice cooker pancakes

>> No.7833178

>>7833165
I dont know, what butter spreads that way and is white, tho that might be shitty lighting

>> No.7833192

>>7833146
Because they're suddenly popular and you can only get one package's worth per animal. It's like how chicken wings cost nearly a buck each because it takes ten chicken to make enough for one person.

>> No.7833203

>>7832908
>It's from a movie where a fat fuck has a has a hot ex-wife

His ex wife is Sofia Vegara and his girlfriend is Scarlett Johanssen.

Clearly a flick focused on realism.

>> No.7833213

Does anyone have some of those webms from Eat Drink Man Woman where the old chef is prepping everything with the cleaver?

>> No.7833229
File: 2.63 MB, 600x325, rip mr. swimmy :'(.webm [View same] [iqdb] [saucenao] [google] [report]
7833229

>>7833213
1/4

>> No.7833235

>>7832508
>that pour
Fucking disgusting.

>> No.7833237
File: 2.56 MB, 600x325, <cooking intensifies>.webm [View same] [iqdb] [saucenao] [google] [report]
7833237

2

>> No.7833243

>>7833229
>>7833237
does he actually do the cooking or is it just a hand double. his face and hands are never in the same shot.

>> No.7833244
File: 2.86 MB, 600x325, 3.webm [View same] [iqdb] [saucenao] [google] [report]
7833244

i wonder if his hands even notice the heat

>> No.7833247

>>7833229
got the source?

>> No.7833257
File: 1.63 MB, 600x325, 4.webm [View same] [iqdb] [saucenao] [google] [report]
7833257

4 of 4, thanks to whoever posted them here originally

>>7833247
c'mon son read the thread

>> No.7833282

>>7833257
holy fuck those dumplings look amazing

>> No.7833288

>>7833229
>>7833237
>>7833244
>>7833257

Thanks senpai. This always makes me want to buy a high quality cleaver and start using it for everything. Don't know why I don't.

>> No.7833305

>>7833192

i've never been hungry enough to eat 40 wings by myself

>> No.7833312 [DELETED] 

>>7833257
inb4 /pol/ shitposting about gutter oil

>> No.7833313

>>7833305
FUCK I FORGET CHICKENS HAVE LEGS

Five chickens.

>> No.7833325

>>7833288

because you know a new toy won't make you a better cook and that cleaver isn't doing anything your knives don't already

>> No.7833333 [DELETED] 

>>7833325
this. nice things are a scam, anyone who has the means to act on a minor impulse to purchase a kitchen upgrade that costs about the same as a tank of gas is a trust fund uppity college boy everyone should be poor like me REEEEEEEEEEEE

>> No.7833350 [DELETED] 

>>7833333
checked

>> No.7833362

>>7833325
Makes sense.

The only thing it would really help me with is quartering a full chicken but I can still do that with my butcher's knife.

>> No.7833368

>>7833362
>butcher's knife

Whoops. Meant Cook's knife.

>> No.7833383

>>7833333
Quads checked

>> No.7833407

>>7831362
Honestly, I'd eat the fuck out of that if they didn't load all those sauces on at the end

>> No.7833431
File: 2.76 MB, 800x450, 30 day ribeye.webm [View same] [iqdb] [saucenao] [google] [report]
7833431

>> No.7833452
File: 2.64 MB, 640x360, 1447726184685.webm [View same] [iqdb] [saucenao] [google] [report]
7833452

>> No.7833454

>>7833431
Explain this process to me. Are they cutting off the "aged" parts of the meat?

>> No.7833459
File: 2.07 MB, 640x360, 1447799832386.webm [View same] [iqdb] [saucenao] [google] [report]
7833459

>> No.7833465
File: 2.23 MB, 640x360, 1453261124298.webm [View same] [iqdb] [saucenao] [google] [report]
7833465

>> No.7833466

>>7831325
trade the chopped potato cheese thing for some shredded lettuce and tomato slices maybe a few hot peppers.

>> No.7833468
File: 2.11 MB, 480x360, 1453325018649.webm [View same] [iqdb] [saucenao] [google] [report]
7833468

>> No.7833473
File: 1.31 MB, 640x360, 1453342069886.webm [View same] [iqdb] [saucenao] [google] [report]
7833473

>> No.7833478

>>7833454
Yes. After aging you have to trim off all of the "crust" and then consume the delicious flavorful meat inside.

>> No.7833482
File: 1.60 MB, 198x360, 1461799207672.webm [View same] [iqdb] [saucenao] [google] [report]
7833482

>> No.7833488
File: 2.99 MB, 800x450, 1461802719966.webm [View same] [iqdb] [saucenao] [google] [report]
7833488

>> No.7833495
File: 712 KB, 640x640, EasygoingGiganticAdder.webm [View same] [iqdb] [saucenao] [google] [report]
7833495

>> No.7833497

>>7833454
The edges dry more with ageing, almost to the point they're inedible. Think jerky. They're just trimming that off, plus excess fat

>> No.7833500
File: 2.41 MB, 202x360, FRIP DA RICE.webm [View same] [iqdb] [saucenao] [google] [report]
7833500

>> No.7833505

>>7831400
that guy would be so hot without the wig and facial hair

>> No.7833508
File: 2.72 MB, 360x640, omelette master.webm [View same] [iqdb] [saucenao] [google] [report]
7833508

>> No.7833511

>>7831597
This movie was dogshit, never post it again.

>> No.7833524

>>7833333
>""""nice things""""
> """""costs about the same as a tank of gas""""

wow famalam you couldn't even stay consistent through a single sentence shitpost? Go splurge and get every faberware knife walmart sells, you deserve """"""""""""""nice""""""""""""" things

>> No.7833527
File: 1000 KB, 640x640, PresentEvenGrayreefshark.webm [View same] [iqdb] [saucenao] [google] [report]
7833527

>> No.7833533
File: 1.64 MB, 640x640, YFPucJi.webm [View same] [iqdb] [saucenao] [google] [report]
7833533

>> No.7833534

>>7833527
Is that cheese, senpai?

>> No.7833536
File: 2.91 MB, 640x360, eggcelent.webm [View same] [iqdb] [saucenao] [google] [report]
7833536

>> No.7833541

>>7833527
WHY DIDN'T HE TURN THE OTHER WAY WHAT A FUCKING RETARD REEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEE

>> No.7833542

>>7833237
@0:16
I really wanted to watch the whole thing get chopped and now I feel so unsatisfied

>> No.7833545

>>7833536
Fuck, this pisses me off. Why cant I ever find eggs with nice orange yokes here.

>> No.7833549

>>7833465
pure kino

>> No.7833559

>>7833536
>more oil than egg in the pan
fucking DISGUSTING

>> No.7833564

>>7833545
Buy organic. They tend to have more orange yolks due to the feed.

>> No.7833566

>>7833452
What is noodles made out of? Dough?

>> No.7833581

>>7833534
yes, raclette

>> No.7833582
File: 2.94 MB, 640x360, candy.webm [View same] [iqdb] [saucenao] [google] [report]
7833582

>>7833468
useful gadget? or cleverly disguised medieval torture device?

>> No.7833587

>>7831346
>surly_king_of_the_egg_fort.webm
title always make me laugh

>> No.7833589

>>7831640
>humongous fire in front of him
>still puts out a lighter for his cancerstick
Where is this? I'd buy some

>> No.7833610

>>7832959
That's balsamic vinegar

>> No.7833613

>>7832959
i don't think it's wine, but balsamic vinegar

>> No.7833619

>>7833582
i used to make hard candy, the feeling in my hands never quite came back.

>> No.7833639

>>7833619
I bet jerking off feels great.

>> No.7833641

>>7833619
Explain?

>> No.7833649
File: 3 KB, 125x112, 7rQ6BVB.jpg [View same] [iqdb] [saucenao] [google] [report]
7833649

>>7831325
>no sauce in a sandwich

>> No.7833655

>>7833582
This is called "drop candy".
It's on YouTube.

>> No.7833666

>>7831346
How does he get out of there without breaking the eggs?

>> No.7833669

>>7833090
This is what it feels like to eat at noma.

>> No.7833670

>>7831362
You know what pisses me off about this more than anything? How shittily the bag was opened with those scissors.

>> No.7833675

>>7831597
Nigga thinks hes building a robot.

>> No.7833686
File: 188 KB, 425x283, 4552309237_24ef75d9c7_o.jpg [View same] [iqdb] [saucenao] [google] [report]
7833686

>>7833641
the molten sugar comes out at around 300F and unless you have a heated work area you need to shape it fast because it'll harden in a matter of minutes.

Ive also cut my hands a few times on broken candy sheets and gassed my home out because someone wanted scorpion pepper candy and i thought it would be a good idea to just pour molten sugar on top of crushed peppers.

>> No.7833690

>>7833666
The king has no need to leave his castle.

>> No.7833707

>>7831542
>Popin' Cookin

Man that always sounded so stupid to me

>> No.7833714

>>7831608
>changing the saline level makes them look for better water

This hurt my feelings.

>> No.7833730

>>7833686
Woah. I had no idea candy making was so dangerous.
What do you mean by gassed out your house?

>> No.7833749

>>7833655
All I'm getting is weeb shit

>> No.7833750

>>7833730
Its not if you have a good setup for it, but a small apartment kitchen isnt a place for that, and i poured 300 degree liquid sugar on scorpion peppers, i dont know the exact science behind it but i assume the molten sugar flash steamed any water in the crushed peppers and essentially tear gassed my home.

>> No.7833752

>>7833686
nice! i want to try that, is it expensive?

>> No.7833753

>>7833536
>all that oil
>all that salt

"no"

>> No.7833761

>>7831608
OFF THE HEAT

>> No.7833794

>>7833752
It uses a lot of sugar, about 3 cups a batch but other than that not really.

Flavor extracts can be kind of expensive but they'll last forever so you dont need to buy them very often.

Be patient though because you'll go through a few batches before you get to where you dont burn the sugar or make taffy by accident.

>> No.7833797

>>7833527
It always triggers me how his workmate could have been badly burned simply because they did not turn the cheese or bun the other way round.

>> No.7833805

>>7833178
fresh european butter that has been out of the fridge long enough

it's definitely not butter

>> No.7833834

>>7833805
*definitely not mayo
slip of the finger

>> No.7833863
File: 926 KB, 1102x683, 235661233123.png [View same] [iqdb] [saucenao] [google] [report]
7833863

>>7833383
>quads

>> No.7833873

>>7832856
https://www.youtube.com/watch?v=lkaIoH6Um60

>> No.7833891

>>7833473
damn a nice 20 second fabrication. I'm assuming he got everything portioned, legs, thigh, breast, etc

>> No.7833895

>>7831325
All that cheese, is this a kids' meal?

>> No.7833903

>>7833508
OHMURETTO MASUTAH!

>> No.7833911

>>7833482
pretty cool.

>> No.7833912

>>7833895
italian

>> No.7833913

>>7833912
Italian kids?

>> No.7833916

>>7833488
what cut of meat?

>> No.7833918

>>7833566
You can use many types of flour. Usually rice flour.

>> No.7833921

>>7833508
very satisfying.

>> No.7833925

>>7833533
Which restaurant?

>> No.7833949
File: 214 KB, 404x411, 1467163899004.png [View same] [iqdb] [saucenao] [google] [report]
7833949

>>7833686
>i thought it would be a good idea to just pour molten sugar on top of crushed peppers.
you're a pretty dumb guy aint ya

>> No.7834020

>>7833916
Looks like lamb to me

>> No.7834051

>>7833007
what's the purpose of this? I'm very interested.

>> No.7834053

>>7834051
seasoning a wok just like how some people season cast iron skillets.

>> No.7834069

>>7833007
that camera effect is bothering me so bad, looks creepy

>> No.7834071

>>7833545
Because you're a yank and your country is run by the insidious corn lobby.

>> No.7834081

>>7834071
using insidious in an almost-right context


>“The difference between the almost right word and the right word is really a large matter. ’tis the difference between the lightning bug and the lightning.”
-Mark Twain

>> No.7834100

>>7833536
>shallow frying an egg
>overcooks the egg
>it still sticks

>> No.7834131

>>7833146
Because oxtail got popular after it stopped being considered a crap cut of meat. Thanks to the connective tissue, when you braise oxtail, you get a lot of gelatin which makes for an incredibly silky sauce and super tender meat.

For a cheaper variation try shank.

>> No.7834138

>>7834131
lamb shank is expensive as fuck, I can't imagine cow shank being much different in texture to lamb shank and is probably cheap as fuck

>> No.7834143

>>7834138
Since we were talking about oxtail, I thought that it would be obvious I meant beef and not lamb.

>> No.7834150

>>7831598
Fucking hell you only need to put a tiny sprinkle of salt on the hole to get them to come out.

I love catching those bastards, even though I don`t like the taste

>> No.7834162

>>7834143
yeah I know you were talking about beef shank, I was complaining about the price of lamb shanks and then said that the texture of a beef shank is probably similar to the lamb shank
implying that I might get some beef shank to try if it is indeed cheaper and similar

>> No.7834164

>>7834162
sorry if I wasnt clear

>> No.7834181

>>7832856
Just type in "Japanese Shrimp Cannon" I don't even know the name of the video but I found it using the context of the video. Learn to be independent.

>> No.7834182

>>7833619
I am thinking about making some got any tips. I have some citric acid for flavor but not many other flavors.

>> No.7834183

>>7833749
https://www.youtube.com/user/LoftyPursuits

>> No.7834200

>>7833168

its human calf

>> No.7834204

>>7832856
>>7832865
Three Second Cooking 三秒クッキング

Fried prawn and gyoza videos.

An ad campaign for what appears to be either an ISP or phone data plan.

>> No.7834209

>>7834182
citric acid boosts any flavor in small amounts and makes it sour in large amounts.

You'll want to use a wet brush to get rid of any stray sugar crystals on the side of the pan because if they burn and get mixed in with the rest of the sugar ir'll ruin the whole batch.

for flavors you want to get super concentrated extracts, if you use a thin extract it'll either be too weak or you'll add too much liquid and ruin the batch.

wear gloves that can stand up to 300F because if it gets on your skin its like napalm and its not coming off until it cools.

>> No.7834213

>>7832396
>he doesnt understand that a guy would advertise the food his restaurant sells

do you have autism?

>> No.7834218

>>7833014
It's more of a 4chan and black people thing

>> No.7834222

>>7832940
>i don't understand people who are passionate and driven

just because it seems "overdone" doesnt mean that its not realistic though

>> No.7834229

>>7832437
Japanese cheesecake
Uncle something

>> No.7834245

>>7832180
I can almost hear them screaming, "WHHHYYYYYYYYYYYYYYY?!" though all the ingredients and fire. kek

>> No.7834258

>>7833559
>fried egg
>fried
>complains there's too much oil
>thinks you eat all the oil the egg is cooked in

just how stupid are you?

>> No.7834260

>>7833753
.. you don't really understand cooking, do you?

>> No.7834262
File: 2.39 MB, 480x480, Twitter_2.webm [View same] [iqdb] [saucenao] [google] [report]
7834262

>> No.7834263

>>7834260
Did you even watch it? He uses like 50% more oil than is necessary and completely covers it with course salt, not to mention the fact that it looks like complete shit

>> No.7834265

>>7833508
this webm needs some eurobeat

>> No.7834267
File: 2.83 MB, 480x480, Twitter_15.webm [View same] [iqdb] [saucenao] [google] [report]
7834267

>> No.7834270
File: 2.90 MB, 480x480, Twitter_17.webm [View same] [iqdb] [saucenao] [google] [report]
7834270

>> No.7834272
File: 2.67 MB, 480x480, Twitter_16.webm [View same] [iqdb] [saucenao] [google] [report]
7834272

>> No.7834277
File: 2.77 MB, 480x480, Twitter_1.webm [View same] [iqdb] [saucenao] [google] [report]
7834277

>> No.7834279
File: 2.62 MB, 480x480, Twitter_8.webm [View same] [iqdb] [saucenao] [google] [report]
7834279

>> No.7834286
File: 2.79 MB, 480x480, Twitter_18.webm [View same] [iqdb] [saucenao] [google] [report]
7834286

>> No.7834301

>>7832401
>>7833173
Those are Japanese-style cheesecakes

>> No.7834322

>>7832216
yes, because again, they are too lazy, not too practical, to enforce the correct system. Doing the former instead of just enforcing a better rule means that people spend way more time getting clams than they'd otherwise have to which is a waste fo fucking time. Nothing about that is practical and their time will always always be more than the people required to watch them.

>> No.7834324

>>7832259
then theres no excuse not to use salt.

>> No.7834326

>>7833916
round sirloin i believe. cooked picahana style.

>> No.7834329

>>7834277
shameful

>> No.7834337

>>7834272
>eating flowers

>> No.7834388
File: 126 KB, 254x205, disapinoyment.png [View same] [iqdb] [saucenao] [google] [report]
7834388

>>7833536
>eggs with disgusting brown paper
>all that salt
>all that oil
>still sticks

>> No.7834394

>>7833686
>gassed my home out because someone wanted scorpion pepper candy

I remember you

>> No.7834395
File: 341 KB, 540x500, beees.png [View same] [iqdb] [saucenao] [google] [report]
7834395

>that completely unmixed pocket of salt he even lays a cheese slice over

>> No.7834421
File: 13 KB, 240x320, 1360943140722.jpg [View same] [iqdb] [saucenao] [google] [report]
7834421

>>7833495
i'm sure it tastes alright, but holy shit that looks disgusting

>> No.7834428

>>7833566
that particular dough is made out of wheat flour and then stretched. Its the alkaline noodle that is the precursor to Japanese ramen.
>>7833918
is wrong

>> No.7834432

>>7834051
woks are usually made from carbon steel. You can season carbon steel so that it becomes non stick, just like cast iron.

>> No.7834433

>>7831325
where's the greens

>> No.7834439

>>7834421
Gotta agree, but I think it's the extreme closeup that makes it look so revolting.
It looks like it's the size of a shoebox.

>> No.7834442

>>7833452
I guess I've been spoiled by pasta machine way too much, but that's impressive technique.

>> No.7834446

>>7831687
my mopm always made it with cabot cheddar

>> No.7834456
File: 19 KB, 444x409, Taro_drink face.jpg [View same] [iqdb] [saucenao] [google] [report]
7834456

>>7834286
>almond coat
why haven't I tried this before?

>> No.7834478

>>7834456
I think that's Kaki no tane
https://en.wikipedia.org/wiki/Kaki_no_tane

>> No.7834479

>>7833090
/ck/ the webm

>> No.7834483

>>7834337
>eating plants

>> No.7834496
File: 53 KB, 500x575, 1467154465216.jpg [View same] [iqdb] [saucenao] [google] [report]
7834496

>>7833459
>soon we will be the meat they are processing

>> No.7834502

>>7831325
Who likes this kind of overfilled impossible to eat as a sandwich sandwiches?

>> No.7834503

>>7834267
Nice. My mom used to make a more redneck version of this with taco meat, lots of cheese and canned croissant dough

>> No.7834522

>>7834478
well that makes sense. thanks.

>> No.7834528

>>7833468
YOU MUST BROOOKEN THE CHEESE

>> No.7834536

>>7833536

No, just no.

>> No.7834546

>>7833500
LOOK AT DAT FLICKA DAT WRIST

>> No.7834548

>>7832357
fuuuuuu I need it

t. texan

>> No.7834650

>>7834502
Americans

And me

>> No.7834706

>>7833670
That pissed me off too, also, using tongs to distribute the chips. Why not just sprinkle them like a normal human being?

>> No.7834761

>>7831608
>changing the saline level makes them look for better water. this harvesting method is illegal in many states.

WONT SOMEBODY THINK OF THE CLAMS!!!!

>> No.7834795
File: 1.93 MB, 480x360, egg farm.webm [View same] [iqdb] [saucenao] [google] [report]
7834795

>> No.7834830

>>7831597
>american "chef"

>> No.7834836

>>7834322

no one cares about wasting their time you negroid. it's a larger waste of time, and more vulnerable to abuse, to try to enforce quotas. limiting the rate at which people can harvest the things is a far better solution.

>> No.7834857

>>7833431
>literally rotted meat

>> No.7834864

>>7833566
did you think it growed on trees ?

>> No.7835030

>>7833257

What film is this?

>> No.7835033

>>7835030

Nevermind, I was reading the thread bottom to top.

>> No.7835075

>>7834337

what is an artichoke

>> No.7835107

>>7833536
>salting an egg while it cooks which breaks it down and changes the flavor


Stopit.jpg

>> No.7835118

>>7835107

>mangling bits of taxi-driver food science everyone knows but no one understands

stopit.jpg

>> No.7835132
File: 13 KB, 219x230, kek.jpg [View same] [iqdb] [saucenao] [google] [report]
7835132

>>7833669
There's a distinct lack of spruce salt though.

>> No.7835178

>>7832856
Probably soy.

>> No.7835331
File: 202 KB, 1345x879, MetaOrM.png [View same] [iqdb] [saucenao] [google] [report]
7835331

>>7833686
In case anyone needs an image that sums up /ck/ here you go

>> No.7835347

>>7831325
seems like it'll be salty, needs some sauce to dunk in plus carbs and carbs jesus that will fill you up so fast.

>> No.7835395

>>7832180
There's no way they'd cook at all in those flames that quickly

>> No.7835418

>>7831401
keke

>> No.7835424

>>7831597
>americans eat this shit

wtf

>> No.7835437

>>7831325
Is this american food for italians?

>> No.7835438
File: 2.77 MB, 800x450, satay sauce.webm [View same] [iqdb] [saucenao] [google] [report]
7835438

>> No.7835439

>>7832755
how would you eat that?

>> No.7835443

>>7831325
Where can I get one?

>> No.7835450

>>7834795
what about the piss and shit

>> No.7835453

>>7831597
Have you guys ever heard of "Chef"?

>> No.7835473

>>7831597
ey b0ss

>> No.7835505

>>7835450
The floors are sloped, falls out the back.

>> No.7835559

>>7833478
but how is it still safe to eat?

>> No.7835564

>>7835559

because bacteria can't get inside the surface

and because man up ya sissy

>> No.7835571

>>7833649
Cheese is the sauce fool. There's so much

>> No.7835604
File: 2.74 MB, 1868x1000, Strawberry rhubarb sorbet in ice bowls.webm [View same] [iqdb] [saucenao] [google] [report]
7835604

>> No.7835609
File: 347 KB, 826x412, Slow Motion Falling Food.webm [View same] [iqdb] [saucenao] [google] [report]
7835609

>> No.7835619
File: 558 KB, 592x320, water experiment #1 (look around you) pt2.webm [View same] [iqdb] [saucenao] [google] [report]
7835619

>> No.7835622
File: 1.20 MB, 592x320, water experiment #1 (look around you) pt3.webm [View same] [iqdb] [saucenao] [google] [report]
7835622

>> No.7835640

>>7835619
man..... look around you was feckin hilarious

>> No.7835644
File: 281 KB, 3162x3087, 1466150311453.png [View same] [iqdb] [saucenao] [google] [report]
7835644

>>7835604

>> No.7835653

>>7835622
Is it Michael J. Fox's hands??

>> No.7835655

>>7831603
le chifre wat r u doing

>> No.7835658

>>7831597
This man is a grilled cheese rocket scientist on a mission from god.

That is perfect.

>> No.7835659

>>7833527
you want a hotdog to go with your cheese?

>> No.7835660

>>7833243
you don't really see the cooking and guy's face in the same shot, so probably double

>> No.7835679

>>7831687
You've likely never had it correctly.
Grilled cheese needs american cheese.

Kraft is NOT American cheese.
American cheese is firm enough to stand upright when a slice is held vertically, and doesn't come individually packaged.

It's only available at deli counters, and is sliced from a larger block of cheese.

It is also usually white, though there are a few variations that yellow with age.

>> No.7835680

>>7833090

propane torched tasty cake...

omg. life changing.

>> No.7835714

>>7833545
Raise your own chickens. I had my own for a while but a wild animal got to them.

>> No.7835721

>>7833559
>eats french fries

>> No.7835747

>>7834503
>used to

Sorry to hear about your mom's massive coronary. RIP

>> No.7835799

>>7835679
you don't need american cheese at all, you just need a good cheese that melts well like provolone.

>> No.7836072

>>7833666
he's a fucking bird, what do you expect? Of course, he will fly over it.

>> No.7836365

>>7831597
>35g of fat in ONE sandwich

probably tastes good but the caloric density of that little ass sandwich probably isnt worth it

>> No.7836391

>>7833527
why didn't he scrape to cheese off parallel to the hotdog?

>> No.7836493

>>7836391
you mean perpendicular

>> No.7836668
File: 2.91 MB, 456x574, 1467335356695.webm [View same] [iqdb] [saucenao] [google] [report]
7836668

Found the sequel to the noodles fuckfest

>> No.7836821
File: 137 KB, 215x502, 1415238589563.png [View same] [iqdb] [saucenao] [google] [report]
7836821

>>7836668
i cant even tell what some of this stuff is. were those brownies?

>the juice at the end

this has to be a parody right?

>> No.7837026

>>7836668
did he just fuckin pour fruit punch on that shit

>> No.7837197

Someone pls make a webm of this

https://youtu.be/o5qJ3MAPxS8?t=345

>>
Name (leave empty)
Comment (leave empty)
Name
E-mail
Subject
Comment
Password [?]Password used for file deletion.
Captcha
Action