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/ck/ - Food & Cooking

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8712173 No.8712173 [Reply] [Original]

Any webm that is /ck/ related. all forms of food and cooking, it doesn't matter.

>> No.8712184

wtf that lightning and setup and those fat hands.

is she jack's wife?

>> No.8712197
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>> No.8712216
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>> No.8712230
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>> No.8712283
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>> No.8712294
File: 2.93 MB, 600x338, 1468151831904.webm [View same] [iqdb] [saucenao] [google] [report]

>> No.8712303

the last part was overkill

what's that red stuff that looks like ginger pulled on top of the pulled pork?

>> No.8712328
File: 2.35 MB, 640x360, 1465660522316.webm [View same] [iqdb] [saucenao] [google] [report]


>> No.8712342

Lol, but seriously what's the pink stuff

>> No.8712344

At what time? If it the sauce, it's thousand island dressing.

>> No.8712346


red stuff is pickled onions

>> No.8712354


Thanks you, I guessed as much. What food chain is this. It looks spectacular

>> No.8712357

Today on How It's Made...

>> No.8712359
File: 1.26 MB, 720x404, 1465638902954.webm [View same] [iqdb] [saucenao] [google] [report]

clean cut

>> No.8712373
File: 2.96 MB, 480x360, 1468199668251.webm [View same] [iqdb] [saucenao] [google] [report]

could you slice this clean and organized

>> No.8712376


pretty sure its franklin bbq, the """"best"""" bbq restaurant in america

>> No.8712384


she has skill, but
>cutting towards yourself

>> No.8712389

Yes, except we get taught that slicing towards yourself is what mongoloids do.

>> No.8712402
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>> No.8712419


>> No.8712421

I'm afraid you misunderstand the age old sentiment of "cut away from yourself".

It is intended to prevent people from cutting themselves while slicing or carving. However, it is wholly acceptable to cut towards yourself from a technical standpoint. It provides higher levels of control over the slice. There's a reason wood carvers do fine pieces with a thumb grip, cutting towards themselves.

However, it's generally accepted that you don't cut towards yourself until you have a lot of experience and practice. A sharp knife is also a must, because you are much more likely to cut yourself with a dull knife than a properly sharp one.

>> No.8712428
File: 1.99 MB, 640x360, 1489529361927.webm [View same] [iqdb] [saucenao] [google] [report]

after all that, I'd simply get up and leave. no payments no tip just simply leave.

>> No.8712435
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>> No.8712439
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>> No.8712450
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>> No.8712451

This is such a fucking retarded practice.

>> No.8712469
File: 1.62 MB, 624x352, 1489522377168.webm [View same] [iqdb] [saucenao] [google] [report]

>> No.8712482

holy shit. is that from alinea?

>> No.8712483
File: 81 KB, 668x570, 1487881227566.jpg [View same] [iqdb] [saucenao] [google] [report]

she's jack's childhood friend, presumably whom Ja/ck/ beta orbited for some time

by inviting her on his show to do a latina cooking segment he's basically flashing his dick at her and asking if she regrets not letting him get some of that beautiful moist enchilada

>> No.8712496

Is that olive loaf?

>> No.8712498

That would have an insane amount of calories, and I think I might do it

>> No.8712502

it's really simple looking to make.

>> No.8712506

What is this from?

>> No.8712518
File: 2.81 MB, 640x360, 1456375936970.webm [View same] [iqdb] [saucenao] [google] [report]

>> No.8712520

This is honestly a cool webm because it shows you how much people are willing to pay for the craft of presentaion

>> No.8712525
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>> No.8712527
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That is fantastically unattractive.

>> No.8712534
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>> No.8712538


>> No.8712549

Shenburnt it.

>> No.8712566


>> No.8712569


Meat slicers and madonlin/benriners are used in the professional world.

>> No.8712573

These guys are sooo fucking fast!
Wish I could do it like that.

>> No.8712577

i peed a little

>> No.8712578

I'll never get tired of watching Jack waddle around his kitchen with a confused look on his face.

>> No.8712588
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>> No.8712596
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>> No.8712601


Mayo in cake.

Good fucking lord.

>> No.8712611

>oil and egg don't belong in cake

>> No.8712616

Why is this thread nothing but the exact same webms as the last thread?

>> No.8712627
File: 2.72 MB, 626x360, 1489455474266.webm [View same] [iqdb] [saucenao] [google] [report]


>> No.8712630

if you don't like the content, leave fucktard.

>> No.8712634

>puts cheese into pancake mix
>What? Doesn't milk belong in pancakes?

>> No.8712635



Hard to accept, but mayo is mostly oil and oil is an ingredient in cake -more oil than you'd think.

>> No.8712638

at least get the filename right

>> No.8712640

Because this board is absolute shit

>> No.8712642

not analogous

>> No.8712643

This is a thread, not a board dumbass.

>> No.8712644
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>> No.8712646

Average Southern Italian cuisine

>> No.8712654

proven fake

>> No.8712659

I keep opening webm threads hoping to see something new. There's occasionally new stuff posted but it gets tiring seeing the same posts over and over and over again.

>> No.8712660

this is a joke right
this has to be a joke

>> No.8712672

Be honest, you're on the spectrum right?

>> No.8712694

Yeah the entire channel on YouTube is just joke vids like that one. Some are really shitty looking too.

>> No.8712716


Only if you're a fag

>> No.8712717



>> No.8712759
File: 1.52 MB, 554x298, SEEDED.webm [View same] [iqdb] [saucenao] [google] [report]

>> No.8712760
File: 1.02 MB, 366x274, burger.webm [View same] [iqdb] [saucenao] [google] [report]

>> No.8712764
File: 703 KB, 372x210, burrito.webm [View same] [iqdb] [saucenao] [google] [report]

>> No.8712767
File: 243 KB, 377x314, tendie.png [View same] [iqdb] [saucenao] [google] [report]

>tfw someone saved your alura jenson OC

>> No.8712778
File: 2.80 MB, 400x225, tacos.webm [View same] [iqdb] [saucenao] [google] [report]

>> No.8712796

I was not really on board with this but then they really stepped up their game for the deserts.

>> No.8712802
File: 245 KB, 360x360, that kind of day.webm [View same] [iqdb] [saucenao] [google] [report]

>> No.8712803


>all that unnecessary tortilla tossing

Why do all these street food wannabes always do those pointless movements? It's not impressive at all and makes you look like a jackass. Reminds me of the guy who signed his name on eggs with mayonnaise at his burger stand.

>> No.8712815

Ricotta pancakes are literally the best kind of pancakes.

>> No.8712907

He's wasting so much honey. I know hot knives are fast and easy to use but you won't have this issue with good old fashioned fork scratchers.

>> No.8712918

cant you just squeeze it out of the wax after?

>> No.8712919


Fucking faggot

>> No.8712935

you've obviously never had to deal with heating up a lot of tortillas. speaking out of your ass lmao

>> No.8712936


more to the point the way she's slicing is not remotely dangerous. her fingers are a mile above the knife and it's hardly like she's going to the draw the knife all the way to her stomach.

>> No.8712939

>speed control dial
>let's just start it withe the speed cranked way up so I can stress the gears and motor, and burn my hands all at once
>it worked!
>a little too well, though, let's dial it down a smidge and do it again so I can stain a towel this time

>> No.8712941


you guys are plebs. would it help if you knew that the table cloth itself is designed and brought out especially for the dessert, and cleaned like any of the other dishes?

>> No.8712942


how does it do that?

>> No.8712954

That's actually hot as fuck.

>> No.8712956
File: 2.91 MB, 456x574, 1489291671866.webm [View same] [iqdb] [saucenao] [google] [report]

>Mexican cuisine

>> No.8712974

You'd still lose a bit of honey. I would heat it up in a pot and skim off the wax and pour the honey it into the holding tank but that takes much more effort than fork scratching into a spinner.

>> No.8712980

Its also not sanitary (unless your using plastic disposable gloves).

>> No.8713033

holy shit

>> No.8713257

u are a smart one

>> No.8713308

Was the cook jewish?

>> No.8713325


That's not the point. We get it, failed art majors need a job too but there is absolutely no reason to do all of that pointless shit, just bring everyone a beautiful plate and fuck off, it's not even slightly impressive, a child could do the same.

>> No.8713333

Holy shit, I'm surprised to see this guy here. Probably the most disgusting youtube channel I've come across.

>> No.8713410

Fuck I've seen this dude eat a whole cake in one sitting before

>> No.8713594


There are many things about the concept that could appeal to some people. It's communal. It's unique. It's generous (or at least appears that way). it's a spectacle. You get to see poured custards set into gels in front of you, and frozen sponges shatter and then thaw in a sea of nitrogen vapour. You get an insight into the chefs process, and the components that go into a dish. To many diners there may be something stale about the practice of just receiving a neat, played dessert. obviously I wouldn't expect everyone to see the appeal, but your knee jerk reaction to it is stuffy and pretentious.

>> No.8713596

good god

>> No.8713642

you know what is missing from that? the fucking tomato sauce.

>> No.8713662

Been wondering how does Jack financially survive in the real world? Is he retarded enough to be on welfare forever? I can't imagine him working a job expect maybe mowing lawns.

>> No.8713683

So much of that meat is just ruined it's sad.

>> No.8713730

that's some sad ass pulled pork.

>> No.8713745

what do you think the dips for?

>> No.8713760
File: 20 KB, 306x306, 1418228156215[1].jpg [View same] [iqdb] [saucenao] [google] [report]

>Egg boss

>> No.8713991
File: 49 KB, 640x425, 1462245984852.jpg [View same] [iqdb] [saucenao] [google] [report]

i know ja/ck/ posting is against the rules but i lost my shit in a sea of keks seeing this.

>> No.8714167

fuck you, that meat looks awesome.
>Italian autist screaming

>> No.8714216 [DELETED] 
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>> No.8714247 [DELETED] 
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>> No.8714273 [DELETED] 
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>> No.8714287 [DELETED] 
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>> No.8714292


All memes aside he's actually fairly successful. Without his youtube channels he also sells his sauces and seasonings online and in certain walmarts so he's doing fine financially and definitely isn't on welfare. Sure his products are shit and his youtube videos are mostly watched by people even more mentally challenged than he is but he has an audience and customers and to some extent you have to be able to respect that.

>> No.8714301 [DELETED] 
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>> No.8714308 [DELETED] 
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>> No.8714310

I know it's a meme but I bet that's good as fuck

>> No.8714317 [DELETED] 
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>> No.8714322


>> No.8714325
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>> No.8714341

no wonder all my friend's moms are drunks

>> No.8714342

wtf is that

>> No.8714356
File: 1.10 MB, 371x209, 1447780464370.gif [View same] [iqdb] [saucenao] [google] [report]


>> No.8714357


>> No.8714358

Yep. I ate there in January. breddy gud desu. At one point they brought us back into the kitchen and gave us not only the best cocktail of my life but a parmesan doughnut which was the highlight of the whole meal

>> No.8714375

what people don't see/get is that she is putting the batter on her fingers so she's not actually getting burned.

>> No.8714385

seems like it would be more economical to just use tongs instead of soiling the cooking oil with extra batter you have no intention of consuming

>> No.8714391
File: 2.68 MB, 600x336, 1468175389050.webm [View same] [iqdb] [saucenao] [google] [report]

>> No.8714402

not only that but I would feel gross eating the food that was handled in her hands. the place she's at looks nasty as it is.

>> No.8714403

please source, i have a horrible desire to know

>> No.8714415 [DELETED] 
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>> No.8714423

ugh I feel gross telling you this but I think one of his many YouTube channels is 'king ass ripper' or something like that.

>> No.8714424

He has to eat all the eggs to get out of the fort at the end of the day

>> No.8714425 [DELETED] 
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>> No.8714430

Love the rectal prolapse of the salsa as it slops out

>> No.8714435 [DELETED] 
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>> No.8714437

That's going to be hell to wash off.

>> No.8714440
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>> No.8714443

Looks like shit on a plate, at least cook the egg properly.

>> No.8714445

>Majority of mexican cuisine consists of fucking bagged chips

>> No.8714446 [DELETED] 
File: 2.65 MB, 640x360, cooking with ck.webm [View same] [iqdb] [saucenao] [google] [report]

>> No.8714449

>the most perfectly executed french omelette of all time
>baveuse as fuck
>"at least cook the egg properly"
what did he mean by this?

>> No.8714450

The egg is perfectly fine to eat; what kind of pussyboi 12 year old doesn't like runny eggs?

>> No.8714453

This is from my country, that's just for attraction.
Not all people do that, most actually use tongs.

>> No.8714458

runny eggs are awesome with toast to dip it with

>> No.8714459

The wall can't happen fast enough

>> No.8714461 [DELETED] 
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>> No.8714469
File: 66 KB, 396x396, 1486731969550.jpg [View same] [iqdb] [saucenao] [google] [report]

>omelette is raw as shit and looks like vomit on the inside
>fine to eat

ah yes, truly the pinnacle of french cuisine

>> No.8714470

That's actually pretty fucking smart.

>> No.8714479

Stick to tendies senpai

>> No.8714481 [DELETED] 
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>> No.8714482

People pay crazy money for this.
Fucking what.

>> No.8714487


>> No.8714489
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>> No.8714491 [DELETED] 
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>> No.8714501

it's a creation from hell

>> No.8714505 [DELETED] 
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>> No.8714507

>what is okonomiyaki

>> No.8714508

Stick to actual meat rather than undercooked chicken embryo? Will do.

>> No.8714509 [DELETED] 
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>> No.8714511

this is unironically my fetish

>> No.8714519 [DELETED] 
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>> No.8714532 [DELETED] 
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>> No.8714533
File: 105 KB, 799x600, 1457922693775.jpg [View same] [iqdb] [saucenao] [google] [report]

>tostilocos au gratin
I have seen it all now, senpai. Off to the sweet abyss.

>> No.8714544 [DELETED] 
File: 2.05 MB, 1280x720, jack cooks a couple of steaks.webm [View same] [iqdb] [saucenao] [google] [report]

>> No.8714549

what's the point of all this,lol

>> No.8714578 [DELETED] 
File: 1.45 MB, 756x384, Jack_Loaf.webm [View same] [iqdb] [saucenao] [google] [report]

>> No.8714580

To show off his perfect sear and near sous vide perfection centre.

>> No.8714593

>Fucking up a meatloaf

new low has been achieved

>> No.8714597 [DELETED] 
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>> No.8714600

What is this? Need english recipe

>> No.8714620 [DELETED] 
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>> No.8714639

>sugar (add cinnamon or cardamom if you like)
>puff pastry
>roll and bake at 180°C
Um, anon... If you can't take that much away from the webm yourself you probably shouldn't be let loose in the kitchen without adult supervision.

>> No.8714643 [DELETED] 
File: 2.47 MB, 640x360, juicy burger.webm [View same] [iqdb] [saucenao] [google] [report]

>> No.8714644

is that boiling coke at the end?

>> No.8714657
File: 39 KB, 600x528, 1488984819391.jpg [View same] [iqdb] [saucenao] [google] [report]

>adult supervision
that's so true. anyone who can't take away from what is shown needs some help.

>> No.8714674

god dammit, I knew it was coming, I knew it.

strange that >>8714620 was actually cooked with hardly even a hint of pink.

>> No.8714679

So I scrape the sauces, powders, and the mini crème brulee off the tablecloth with the chunks of smoking, freeze-dried chocolate cake?

>> No.8714691

scrape? there's no cutlery in here m8 you'd better hope you havn't cut your nails recently

>> No.8714693

rough translation of the text
>3 tablespoons water
>1 tablespoon lemon juice
>Add heat, 600w, 3 minutes (Don't understand this part)
>1 sheet of pie crust (pie sheet)
>50g cream cheese
>30 grams granulated sugar
>Cinnamon to taste
>Cook 40 minutes at 190 degrees Celsius

>> No.8714696
File: 1.47 MB, 568x320, 1489472710063.webm [View same] [iqdb] [saucenao] [google] [report]

>> No.8714706


That's pretty neat

>> No.8714709

>>Add heat, 600w, 3 minutes
Microwave at 600 W for three minutes to mellow the lemon and let the sugar dissolve into the water.
>(Don't understand this part)
You too might need adult supervision.

>> No.8714717
File: 18 KB, 543x175, 2017-03-21-151529_543x175_scrot.png [View same] [iqdb] [saucenao] [google] [report]

ohhhhh it means to microwave, alright

>> No.8714731
File: 1.25 MB, 1280x720, 1489453778530.webm [View same] [iqdb] [saucenao] [google] [report]

can anyone help me understand the point of this

>> No.8714741

the smokiness enhances the smokey notes in the brown liquor and kinda looks cool

still a bunch of fuckin around tho

>> No.8714752

No you dumb twat, what is being put in the bowl and how do they soften the apple slices?

>> No.8714756


Gonna need the webm of that asian bartender making that really complex drink. The one that involved like lighting shit on fire and using the smoke in the drink.

>> No.8714759

I know what one you mean i'll try and find it now

>> No.8714762
File: 2.84 MB, 480x270, 1477647045837.webm [View same] [iqdb] [saucenao] [google] [report]


>> No.8714769


That's the one, thanks my dude.

>> No.8714771

He has to be doing this shit on purpose

>> No.8714773

I'm going to assume this in the US. My question is where so when I next come over the pond, I can try it out. That looks good.

>> No.8714779

it's American BBQ, so yes.

>> No.8714783

Some place in Texas, can't remember what it's called tho

>> No.8714789


>> No.8714790

>Egg Boss
>"Look on the sunny side, kid, at least I'm not going to scramble your brains."

>> No.8714791
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>> No.8714793

Replace the salami slices with italian sausage and you might have something there.

>> No.8714794

Big yet doesn't have fat face. I'm conflicted.

>> No.8714796

A lot of people shit on american food with all the obesity, heritage stuff and strange ingredient combinations but as a Brit i will be eternally jealous of american BBQ, there's nothing but poor imitations here and I feel like my soul needs to experience one of those US grilled meat shrine platters

>> No.8714800

dork, it's called pepperoni.

>> No.8714807
File: 39 KB, 668x729, 1489735103047.jpg [View same] [iqdb] [saucenao] [google] [report]

That looks like a woman's hand, but there's no way a woman could do that...

>> No.8714819

Japanese is the strange side of food. I have BBQ quite often because it's soo good.

>> No.8714834
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>> No.8714843

Out of curiousity have you tried any BBQ with a vinegar-sauce base? Some people have not, either because they don't know it exists or they're put off by "vinegar". I personally prefer it over normal sauces.

>> No.8714845

At least it narrows it down. Thanks lad.

>> No.8714858

I have. have you heard of white BBQ sauce? that I never had but seen it on t.v.

>> No.8714859
File: 66 KB, 672x434, 1455446446666.jpg [View same] [iqdb] [saucenao] [google] [report]


>> No.8714863

I don't think so, the only thing i've ever had which was would be remotely close to american BBQ and i had to go to a specialist food store miles away to get it, there's a lot of stuff like jerk paste and marinades but even the american restaurants tend to specialize in burgers and tgi-fridays style stuff, i was going to make my own but i'd have to make so many ingredient substitutions and and i don't have a decent grill so it'd still never match some american excess feast

>> No.8714864
File: 1.48 MB, 350x348, 1468197826371.webm [View same] [iqdb] [saucenao] [google] [report]

>> No.8714865

it's kinda nasty it's mostly mayo which isn't really a good combo when you're eating it with fatty meat

>> No.8714866

sorry, left out "remotely close to american BBQ was Stubb's sauce"

>> No.8714874

I've been meaning to dine in at McDonald's so that I can recreate this

>> No.8714881

No, I have not.
This is the first thing that comes up on a google search. http://www.myrecipes.com/recipe/white-barbecue-sauce-3

I might give it a shot this weekend just to see how it is, could be fun.

I don't know if it counts as "real" bbq but you could always slow-cook some pork tenderloin in a heavy ceramic pot with lid. I have done this on my stove with pork, some water and orange juice for the acid to help it cook better. Takes several hours, but the meat gets very tender and is easy to shred with forks. Once it's done I just put it into a metal bowl and toss it with whatever kind of sauce I'm planning on using.

>> No.8714884

also i'm wasted and just enjoying the webms so i keep missing stuff out

i also don't live near a butcher which either has reasonable prices or suitable cuts and so combining this with my previous reason's i think i'm better off just going to the US (if i ever manage to finish going through europe)

>> No.8714886


don't know if this can help explain white bbq but it's the best I could find momentarily.

>> No.8714888

If you go to Dallas, try Pecan Lodge. Quite good. If you have a large party or you're ordering more than 5 lbs of meat (their platter qualifies), you can do the express ordering.
Franklin's is also good, but you have to be there early, so make sure you have dedication. Like 2+hours early, since they sell out fast and it's first come, first served. Personally I don't find the appeal of that.

>> No.8714893

I do that for carnitas. Slow cook chunked pork shoulder seasoned with a variety of seasonings, and slow cooked in orange juice. Shred and throw under the broiler for a few minutes to get it nice and crunchy.

>> No.8714896

So in your mind he is scraping that right into a garbage can?

>> No.8714901

It's one of those things where i so much more often cook stews, or lamb tagine & the like if i'm ever looking for slow cooked, tender meat, i guess i just need more BBQ exposure in general

the novelty intrigues me but the mayonnaise disgusts me

>> No.8714904

I think that's the place and I definitely will. My m8 is actually in Texas and we planned on going there for a Cowboys game. I'll take a note of your reccomendation as well. Thanks.

>> No.8714906

Vinegar based sauce is basically a North Carolina style. Not to be confused with a South Carolina or "Carolinas" style which is mustard-based.

>> No.8714917

To this date I still have not used the broiler or convection oven setting on my new oven. It's been like a year since I got the damn thing.

All you gotta do is make it a point to try it at some point, see what you like and what you don't.

>mustard-based BBQ
Oh shit son. I like mustard, never had a bbq based on it though. Guess I got something to do tonight.

>> No.8714919
File: 2.99 MB, 1280x720, 1468203193257.webm [View same] [iqdb] [saucenao] [google] [report]

>> No.8714924

Thanks bud!

>> No.8714932


>> No.8714934

This guy is OK. Sushi is pretty good, but I can't get it around here anymore. There used to be an old asian dude who made it and his family had a little place where you could get sushi and noodles. I used to stop by every week and get something to eat. When he died it hit the family hard and they wound up closing the shop. Fucking sucked too, a lot of people liked the dude.

>> No.8714937

If you want my recipe for carnitas I can give it to you. Super fucking easy, just takes a lot of time and you need a crockpot for it.

South Carolina style is old stuff, son. Personally I hate mustard but I know a bunch of people who swear by it. It's probably better than Alabama/white-style.

>> No.8714944
File: 1.89 MB, 640x640, 1468202143363.webm [View same] [iqdb] [saucenao] [google] [report]

not the most efficient way to extract honey

>> No.8714947

Sure, hook me up! And yeah youre probably right about the white bbq. I'm looking at the recipe on allrecipes and damn thats a lot of mayo. Don't know why there is SUGAR there though.

>> No.8714950

Wow holy fuck. When he turned it and the video looped I was like "Wait what the fuck how'd the bowl get empty?"

Guess its time for a nap.

>> No.8714951

sugar is probably there to balance the mayo out.

>> No.8714968
File: 2.37 MB, 640x640, 1489453103600.webm [View same] [iqdb] [saucenao] [google] [report]

>> No.8714972
File: 2.99 MB, 450x240, 1489453025670.webm [View same] [iqdb] [saucenao] [google] [report]

>> No.8714981
File: 448 KB, 360x360, 1489451906175.webm [View same] [iqdb] [saucenao] [google] [report]

>> No.8714994

Too much. Too much damn cheese. Someone post that one fat hambitch who won't eat anything but cheesy potatoes.

>> No.8714998

Something about that finished sauce seems incorrect. Is it supposed to be like paste at the end?

>> No.8715003

no, just no. cheese is good and there's no such thing as too much cheese.

>> No.8715016

you should work for buzzfeed foods
every video they make is essentially "here's a pizza, cover in cheese, bake, add bacon, cover in cheese, bake, cover in cheese, turn over, fry, cut into strips and dip into melted cheese"

>> No.8715017

does anyone have food gore webms, those can be hilarious.

>> No.8715024

I'd eat that pizza.

>> No.8715029

yeah in retrospect sounds pretty nice, i shouldn't shitpost when hungry

>> No.8715103

Alright then. Take a pork shoulder and chunk it up and trim. You can do it with the bone as well, since any meat on there will slough off during cooking.

Layer it in a crockpot and season it between layers. I use a mixture of cumin, cilantro, ancho and chipotle chili powder, a bay leaf or two, cinnamon, and if you want, a bit of garlic and regular chili powder. Cover it in orange juice and turn your crockpot onto HIGH for 3-6 hours (how long depends upon how much you're making). If you use LOW, you're not going to properly render the fat in the meat and you'll end up with fatty chunks.

Once it's done, take the meat out and shred it up. Spread it on a foil-lined cookie sheet (single-layer) and throw it under the broiler for ~5 minutes. I usually stir it up and make another pass or two with it to get it nice and crispy all over.

I usually eat it in a burrito with shredded cheese, a little bit of BBQ sauce, some cilantro-lime rice, and some crushed tortilla chips for a little crunch and texture.

>> No.8715160

seriously post food gore

>> No.8715169

The grossest part of this is how uneven the cheese and pepperoni was placed

>> No.8715178

this may be bait. I'll bite anyway, so you don't think tomato sauce and cheese in a watermelon is gross.

>> No.8715183

*on a watermelon

>> No.8715214

>adds a fuckload of onions
ok that seems like enough for a meal that size
>adds 7 more scoops

>> No.8715223

>Every chicken commercial every.

>> No.8715240

All egg white?

>> No.8715290

that much of onions is yummy. can never have to much onion. you mad at onions because they make you cry?

>> No.8715316

I was hopping it would pop open to reveal a nice runny yolk. Released vomit instead.

>> No.8715385

I've actually considered getting a pair of those, for when getting the Ro-man out is overkill (like when my wife wants to shred chicken for tacos or other things). They work well, anyone?

>> No.8715416

>His reaction to that is pretentious
Not at all, it's reasonable, I thought pretty much the same thing, it's all flash with no substance, which is closer to pretentious than calling it what he did

>> No.8715437

Of course I think it looks fucking disgusting, but they could have made it look somewhat presentable

>> No.8715635


Thanks for putting "best" with six extra quotation marks. Friendly reminder that North Carolina exists.

>> No.8715665


>> No.8715692

Thought he was scaling a fish at first.

>> No.8715710
File: 19 KB, 308x428, hank-hill-funny.jpg [View same] [iqdb] [saucenao] [google] [report]


>> No.8715727

>those greenish tomatos

>> No.8715753

mayo is the shittiest tier oil + shittiest tier eggs + some chemical to prevent it to rot and change color.
I know the mayo cake is a poor fag thing but nobody who can afford the separate ingredient should be tempted to replicate this

>> No.8715754

people do deep fry green tomatoes it's rumored to be good. never tried it. they also have those at the Minnesota state fair.

>> No.8715775
File: 2.41 MB, 202x360, 1489451394913.webm [View same] [iqdb] [saucenao] [google] [report]

>> No.8715784

>poster explicitly describes the substance of what's going on and gives several reasons why people would find value in it
>nah there's no substance, because i say so
>the other guy is right because i agree with him and you're wrong because i disagree with you
>im such a fucking braindead oxygen thief please kill me

>> No.8715787

bikin malu

>> No.8715798

I had it once, it wasn't very good. Maybe it was due to lack of skill from the person who cooked them. They were really soggy and greasy.

>> No.8715801

Seeing this reminds me of a time I went to a really expensive restaurant. The waiter was by far the best I've ever had. He was so intelligent, witty, knowledgeable, and accommodating. Motherfucker earned his tip and wage that night. He's got pull in at least $65-75k a year, easy.

People talk shit about this webm and how unnecessary it is, but that guy is a showman and consummate professional bartender. He is paid so well he takes pride in his performance and enjoys it. I have loads of respect for people who can do a blue collar job, like serving food or drinks, and turn it into art.

>> No.8715802

You've obviously never worked in a place where, y'know, people can bump into you.

There's a reason why butchers wear mail, you know.

>> No.8715807
File: 2.89 MB, 480x360, 1489439964552.webm [View same] [iqdb] [saucenao] [google] [report]

>> No.8715811
File: 2.53 MB, 320x240, 1489439895323.webm [View same] [iqdb] [saucenao] [google] [report]

>> No.8715820

its one of those things only the deepest of flyover states can make properly, like Kansas or Alberta

>> No.8715843

Why is it beyond your capability to see that some people would find it pointless whilst others don't?

When I said I found it retarded, it's just my opinion. I'd rather bring an elaborate centerpiece to the table and have people enjoy amuse bouche/petit four or something.

But those stupid chocolate smears don't half piss me off. What irks me even further is when junior chefs insist on using a fucking brush so the desert looks like it's served on used toilet paper.

It is what it is, anon.

>> No.8715862

it's all a huge waste of time. what the fuck. why can't people just eat fucking food normally instead these fucktards need it so fancy because they have to much money so they pay someone for a stupid experience.

>> No.8715881

use two forks.

>> No.8715895

I don't know. looks in affective in the webm

>> No.8715917

Not as effective as it sounds. From what I've heard those things are huge timesavers.

>> No.8715918

Despite the dumb, oafish retarded frogman dual wielding them, they seem pretty shitty even if you knew what you were doing

>> No.8715925
File: 107 KB, 1231x707, 1482618391758.jpg [View same] [iqdb] [saucenao] [google] [report]

A few years ago I showed my brother this .webm since he was a bartender at the time. He asked for the source and I found him the video.

As soon as he saw the guy was Asian he said he didn't want to watch any gook shit. Fuck him.

>> No.8715994
File: 2.82 MB, 640x360, 1468198377231.webm [View same] [iqdb] [saucenao] [google] [report]

>> No.8716020

So we HAVE made contact with alien life.

>> No.8716023

Rich in protein!

>> No.8716024

I was thinking that at first too but it's actually egg.

>> No.8716035

Are you retarded?

>> No.8716063

Obviously never had good cheese

>> No.8716143






>> No.8716155


>> No.8716214

I've posted all I had. people post more Webm's please .

>> No.8716231


>> No.8716237


those look good as hell but that's a lot of work

>> No.8716309
File: 1.30 MB, 1920x1080, jack.webm [View same] [iqdb] [saucenao] [google] [report]

>> No.8716322

Anyone remember Masaokis? I don't have any webms but I'd appreciate if someone could make some.

>> No.8716378
File: 473 KB, 1680x1050, 1479052724671.jpg [View same] [iqdb] [saucenao] [google] [report]


>> No.8716387

Haha, more! More Jack webms!

>> No.8716408

don't ever talk to me or my son again.

>> No.8716414

how do you know? she might have ordered it without salsa.

>> No.8716422

I think its pretty effective with what he has to work with. I'm not sure if you can uncap that branch and toss it into a spinner or not. It is pleasing to the eye though.

>> No.8716426

if I could I would but I can't. hopefully someone can

>> No.8716471

I've always wondered how shit tier pizzas were made...

>> No.8716486

you think his kid knows all the shit people say about his dad on the internet but is afraid to actually tell him this?

>> No.8716546

How much would they charge for this?

>> No.8716584

That's pretty awesome.

>> No.8716637


I would be unable to drink this in front of the bartender. I feel like no expression or comment I make could possibly accommodate that amount of effort.

>> No.8716664


I want my own sauce waterfall.

>> No.8716783

the amount of money you spent on that drink would give you incentive to drink it

>> No.8716793
File: 98 KB, 530x542, 1489514558342.png [View same] [iqdb] [saucenao] [google] [report]

>holy shit i'm such an enormous faggot I want to make a jack thread but i'll get banned if I do
>lol I'll just call it a webm thread i'm so smart and not a complete piece of shit

>> No.8716806

the fuck are you talking about?

>> No.8716810


howdy, newfag

>> No.8716816

the jar salsa makes me want to kill myself

>> No.8716871
File: 2.90 MB, 500x280, 1468203527078.webm [View same] [iqdb] [saucenao] [google] [report]

>> No.8716884
File: 2.69 MB, 800x450, 1468199031055.webm [View same] [iqdb] [saucenao] [google] [report]

>> No.8716899

This is what happens when you create a society in which autistic people can be successful

>> No.8716903

wait what? I havent been to ck in awhile, is cucking with jack banned here?

>> No.8716938
File: 2.11 MB, 272x360, 1468203483735.webm [View same] [iqdb] [saucenao] [google] [report]

>> No.8716949
File: 2.89 MB, 1280x720, 1468142587908.webm [View same] [iqdb] [saucenao] [google] [report]

>> No.8716962

I need long webms of people making intricate, complete meals and then just chucking the whole thing into the garbage, dish and all.

>> No.8716969

cute boy desu senpai

>> No.8717017


>> No.8717035


>> No.8717038

even with all that shit, if you could make human taste good itd be a huge accomplishment

>> No.8717039
File: 2.94 MB, 500x280, 1468201990641.webm [View same] [iqdb] [saucenao] [google] [report]

>> No.8717052
File: 2.80 MB, 640x360, 1468201088259.webm [View same] [iqdb] [saucenao] [google] [report]

>> No.8717102

I have the weirdest boner rn

>> No.8717109


so much cheese goddamn

>> No.8717111


cringe everytime

>> No.8717115


what does human taste like normally?

>> No.8717117

cheese makes the dish taste good, tho. doesn't it?

>> No.8717120

pork. I don't know, look it up.

>> No.8717124

looks fun to eat desu

>> No.8717142

Would human pair better with red or white wine?

>> No.8717159

ah yes jack's patented egg cracking technique

>> No.8717168

Can't get fresher than that

>> No.8717200


>when this costs 500,000 dollars

What are people thinking?

>> No.8717221


It tastes like cannibal-induced medical diseases which cause you to be unable to sleep even if put under via heavy doses of anesthetics.

>> No.8717227


>> No.8717230

It's a fucking SNL skit you underage queers.

>> No.8717249

>I have loads of respect for people who can do a blue collar job, like serving food or drinks, and turn it into art.
saw this bar rescue episode once which contained a mixologist that also took real pride in her job. What then irked me was the fact that there seems to be a ceiling for how far you can get with these jobs, right?
But I guess that guy's salary seems pretty okay.

>> No.8717251
File: 46 KB, 483x268, Org Mayo 60932.png [View same] [iqdb] [saucenao] [google] [report]

>mayo is just oil and egg

>> No.8717252

>wound up closing the shop
was it a high end sushi place?

>> No.8717261

Pig slob. Quiet literally. Even comes in a tray

>> No.8717265

Looks like Franks Barbecue in Texas

>> No.8717271

>Dat Ladenfrost effect.

That still would psychologically fuck with me enough never to try it safe or not.

>> No.8717316

She never posts an unedited video because she leaves to vomit three or four times each meal. That's why she's always coated in makeup and why she wears wigs so you can't see how fucking anemic she is.

>> No.8717322

But how?? The brain is gone. The organs are gone, everything's gone. How is what's left of it moving at all? And why doesn't the fillet move after he cuts it off if it's just muscle spasms? If he cuts the other fillet off will the spine and tail just keep thrashing around? What the fuck.

>> No.8717327

reflect arc hits the spine not the brain

>> No.8717328


>> No.8717336

Jack's signature dish

>> No.8717341 [DELETED] 
File: 2.77 MB, 480x270, JackPost_Defined.webm [View same] [iqdb] [saucenao] [google] [report]

incorrect, if Jack has a signature dish it is the Aunt Myrna Party Cheese Salad, his most famous master work

>> No.8717368

The comments on this video are the best on youtube

>> No.8717391

I'm honestly surprised he even knew to use St. George's cross instead of the Union Flag.

>> No.8717394

You do know the ingredients used in the highest amounts come first, right? It's overwhelmingly just oil and egg with some flavourings.

>> No.8717397

franklin barbecue, austin texas. widely considered the best barbecue in the country

>> No.8717398

you aren't ready, padawan

>> No.8717728

He's an army vet who survived a stroke
He's doing his best

>> No.8718008

lost me at mayo

>> No.8718063

You should try Blacks. It's in Lockhart, Texas.

I had it once, and the brisket was so tender it remind me of Jell-O

>> No.8718086

Do you think hundreds of thousands of years from now something will find this?

>> No.8718091

that's some bougie ass food

>> No.8718248

>American citizenship test

>> No.8718475
File: 192 KB, 640x480, 1468187313329.webm [View same] [iqdb] [saucenao] [google] [report]

>> No.8718533
File: 2.53 MB, 768x432, kaybeanburgers1.webm [View same] [iqdb] [saucenao] [google] [report]

>> No.8718538
File: 2.57 MB, 768x432, kaybeanburgers2.webm [View same] [iqdb] [saucenao] [google] [report]


>> No.8718571
File: 2.46 MB, 768x432, kaychicken.webm [View same] [iqdb] [saucenao] [google] [report]


>> No.8718613
File: 1.90 MB, 768x432, kayoil.webm [View same] [iqdb] [saucenao] [google] [report]


>> No.8718654
File: 1.16 MB, 768x432, kaypizza1.webm [View same] [iqdb] [saucenao] [google] [report]

mmmm anyone else in the mood for some fresh homemade pizza?

>> No.8718662
File: 1.86 MB, 768x432, kaypizza2.webm [View same] [iqdb] [saucenao] [google] [report]

make sure your pan is greased, don't want that pizza sticking!

>> No.8718666
File: 2.04 MB, 768x432, kaypizza3.webm [View same] [iqdb] [saucenao] [google] [report]

mmmm pepperoni and cheese! now as ya'll should know her son can't have cheese

>> No.8718668
File: 1.30 MB, 768x432, kaypizza4.webm [View same] [iqdb] [saucenao] [google] [report]


and into the oven!

mmmm homemade pizza!

>> No.8718678


>> No.8718691

newfag here, someone tell me why jack is ban material?

>> No.8718696

because mods are cucks

>> No.8718715

ahh okay. so technically he's a troll of the /ck/ world then?

>> No.8718721
File: 1.94 MB, 768x432, kaybigmac1.webm [View same] [iqdb] [saucenao] [google] [report]

time for homemade burgers

troll? hes a culinary master, much like kay

>> No.8718729
File: 2.51 MB, 768x432, kaybigmac2.webm [View same] [iqdb] [saucenao] [google] [report]

spread some marge on the bun and dont forget to flip the patties!

>> No.8718734
File: 2.80 MB, 768x432, kaybigmac3.webm [View same] [iqdb] [saucenao] [google] [report]

make sure to cut them in half to cook evenly!

>> No.8718740
File: 2.97 MB, 768x432, kaybigmac4.webm [View same] [iqdb] [saucenao] [google] [report]

when they are done put them on the bun and get ready to dig in!

>> No.8718809

this is unnecessary part of cooking a burger, you damn near mutilate the meat. pro tip: cook until burger is bleeding on top, then flip. make sure to sear. even a medium rare burger is good n juicy anyway.

>> No.8719154

Yes and those flavorings will be nasty in a cake. Why not just use oil and egg? And the proportions of oil to egg is rather imbalanced

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