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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

>>8712173
wtf that lightning and setup and those fat hands.

is she jack's wife?

>> No.8712197
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8712197

>> No.8712216
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8712216

>> No.8712230
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8712230

>> No.8712283
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8712283

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

>> No.8712303

>>8712294
the last part was overkill

>>8712283
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]
8712328

>>8712303

>> No.8712342

>>8712328
Lol, but seriously what's the pink stuff

>> No.8712344

>>8712342
At what time? If it the sauce, it's thousand island dressing.

>> No.8712346

>>8712303

red stuff is pickled onions

>> No.8712354

>>8712346
>>8712344

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

>> No.8712357

Today on How It's Made...

>> No.8712359
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8712359

clean cut

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

could you slice this clean and organized

>> No.8712376

>>8712354

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

>> No.8712384

>>8712373

she has skill, but
>cutting towards yourself

>> No.8712389

>>8712373
Yes, except we get taught that slicing towards yourself is what mongoloids do.

>> No.8712402
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8712402

>> No.8712419

>>8712402
Unsanitary

>> No.8712421

>>8712384
>>8712389
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
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8712428

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

>> No.8712435
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8712435

>> No.8712439
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8712439

>> No.8712450
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8712450

>> No.8712451

>>8712428
This is such a fucking retarded practice.

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

>> No.8712482

>>8712428
holy shit. is that from alinea?

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

>>8712184
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

>>8712428
Is that olive loaf?

>> No.8712498

>>8712435
That would have an insane amount of calories, and I think I might do it

>> No.8712502

>>8712498
it's really simple looking to make.

>> No.8712506

>>8712402
What is this from?

>> No.8712518
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8712518

>> No.8712520

>>8712450
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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8712525

>> No.8712527
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8712527

>>8712402
That is fantastically unattractive.

>> No.8712534
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8712534

>> No.8712538

>>8712525
neat

>> No.8712549

>>8712173
Shenburnt it.

>> No.8712566

>>8712435
Delicious

>> No.8712569

>>8712421
tl;dr

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

>> No.8712573

>>8712428
These guys are sooo fucking fast!
Wish I could do it like that.

>> No.8712577

>>8712439
i peed a little

>> No.8712578

>>8712534
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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8712588

>> No.8712596
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>> No.8712601

>>8712596

Mayo in cake.

Good fucking lord.

>> No.8712611

>>8712601
>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
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8712627

>>8712611

>> No.8712630

>>8712616
if you don't like the content, leave fucktard.

>> No.8712634

>>8712611
>puts cheese into pancake mix
>What? Doesn't milk belong in pancakes?

>> No.8712635

>>8712596
>>8712601

>>8712611
This

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

>> No.8712638

>>8712627
at least get the filename right

>> No.8712640

>>8712616
Because this board is absolute shit

>> No.8712642

>>8712634
not analogous

>> No.8712643

>>8712640
This is a thread, not a board dumbass.

>> No.8712644
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8712644

>> No.8712646

>>8712439
Average Southern Italian cuisine

>> No.8712654

>>8712525
proven fake

>> No.8712659

>>8712630
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

>>8712439
this is a joke right
this has to be a joke

>> No.8712672

>>8712634
Be honest, you're on the spectrum right?

>> No.8712694

>>8712660
Yeah the entire channel on YouTube is just joke vids like that one. Some are really shitty looking too.

>> No.8712716

>>8712527

Only if you're a fag

>> No.8712717

>>8712525

Impossible.

>> No.8712759
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8712759

>> No.8712760
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>> No.8712764
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>> No.8712767
File: 243 KB, 377x314, tendie.png [View same] [iqdb] [saucenao] [google] [report]
8712767

>>8712402
>tfw someone saved your alura jenson OC

>> No.8712778
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8712778

>> No.8712796

>>8712450
I was not really on board with this but then they really stepped up their game for the deserts.

>> No.8712802
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8712802

>> No.8712803

>>8712778

>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

>>8712634
Ricotta pancakes are literally the best kind of pancakes.

>> No.8712907

>>8712359
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

>>8712907
cant you just squeeze it out of the wax after?

>> No.8712919

>>8712173
VERY ORIGINAL POST

Fucking faggot

>> No.8712935

>>8712803
you've obviously never had to deal with heating up a lot of tortillas. speaking out of your ass lmao

>> No.8712936

>>8712384
>>8712389
>>8712421

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

>>8712534
>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

>>8712451
>>8712428

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

>>8712520

how does it do that?

>> No.8712954

>>8712764
That's actually hot as fuck.

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

>Mexican cuisine

>> No.8712974

>>8712918
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

>>8712974
Its also not sanitary (unless your using plastic disposable gloves).

>> No.8713033

>>8712588
holy shit

>> No.8713257

>>8712654
u are a smart one

>> No.8713308

>>8712469
Was the cook jewish?

>> No.8713325

>>8712941

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

>>8712760
Holy shit, I'm surprised to see this guy here. Probably the most disgusting youtube channel I've come across.

>> No.8713410

>>8712760
Fuck I've seen this dude eat a whole cake in one sitting before

>> No.8713594

>>8713325

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

>>8712956
good god

>> No.8713642

>>8712435
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

>>8712283
So much of that meat is just ruined it's sad.

>> No.8713730

>>8712518
that's some sad ass pulled pork.

>> No.8713745

>>8713642
what do you think the dips for?

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

>>8712627
>Egg boss
>"I'M NOT SO EASY TO CRACK"

>> No.8713991
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8713991

>>8712197
i know ja/ck/ posting is against the rules but i lost my shit in a sea of keks seeing this.

>> No.8714167

>>8713683
fuck you, that meat looks awesome.
>Italian autist screaming

>> No.8714216 [DELETED] 
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>> No.8714247 [DELETED] 
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>> No.8714261 [DELETED] 
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>>8714261

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

>>8713662

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

>>8712173
I know it's a meme but I bet that's good as fuck

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

>>8712482
ya

>> No.8714325
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>> No.8714341

>>8712802
no wonder all my friend's moms are drunks

>> No.8714342

>>8714261
>>8714266
wtf is that

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

>>8714325

>> No.8714357

>>8714325
DUMB BITCH FRYING HER FINGERS

>> No.8714358

>>8712482
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

>>8714357
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

>>8714375
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
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>> No.8714402

>>8714385
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

>>8712760
>>8713333
>>8713410
please source, i have a horrible desire to know

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

>>8714403
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

>>8712627
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

>>8712644
Love the rectal prolapse of the salsa as it slops out

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

>>8714325
That's going to be hell to wash off.

>> No.8714440
File: 2.90 MB, 480x480, 1489529735362.webm [View same] [iqdb] [saucenao] [google] [report]
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>> No.8714443

>>8714391
Looks like shit on a plate, at least cook the egg properly.

>> No.8714445

>>8714415
>Majority of mexican cuisine consists of fucking bagged chips

>> No.8714446 [DELETED] 
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>> No.8714449

>>8714443
>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

>>8714443
The egg is perfectly fine to eat; what kind of pussyboi 12 year old doesn't like runny eggs?

>> No.8714453

>>8714402
This is from my country, that's just for attraction.
Not all people do that, most actually use tongs.

>> No.8714458

>>8714450
runny eggs are awesome with toast to dip it with

>> No.8714459

>>8714415
The wall can't happen fast enough

>> No.8714461 [DELETED] 
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>> No.8714469
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>>8714449
>>8714450
>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

>>8714440
That's actually pretty fucking smart.

>> No.8714479

>>8714469
Stick to tendies senpai

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

>>8712428
People pay crazy money for this.
Fucking what.

>> No.8714487

>>8712439
no

>> No.8714489
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>>8714479

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

>>8714487
it's a creation from hell

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

>>8712634
>what is okonomiyaki

>> No.8714508

>>8714479
Stick to actual meat rather than undercooked chicken embryo? Will do.

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

>>8712760
this is unironically my fetish

>> No.8714519 [DELETED] 
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>> No.8714532 [DELETED] 
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>> No.8714533
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8714533

>>8712173
>tostilocos au gratin
I have seen it all now, senpai. Off to the sweet abyss.

>> No.8714544 [DELETED] 
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>> No.8714549

>>8714544
what's the point of all this,lol

>> No.8714578 [DELETED] 
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>> No.8714580

>>8714549
To show off his perfect sear and near sous vide perfection centre.

>> No.8714593

>>8714578
>Fucking up a meatloaf

new low has been achieved

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

>>8714440
What is this? Need english recipe

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

>>8714600
>apples
>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] 
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>> No.8714644

>>8714620
is that boiling coke at the end?

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

>>8714639
>adult supervision
that's so true. anyone who can't take away from what is shown needs some help.

>> No.8714674

>>8714643
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

>>8712428
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

>>8714679
scrape? there's no cutlery in here m8 you'd better hope you havn't cut your nails recently

>> No.8714693

>>8714440
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]
8714696

>> No.8714706

>>8714440

That's pretty neat

>> No.8714709

>>8714693
>>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]
8714717

>>8714709
ohhhhh it means to microwave, alright

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

can anyone help me understand the point of this

>> No.8714741

>>8714731
the smokiness enhances the smokey notes in the brown liquor and kinda looks cool

still a bunch of fuckin around tho

>> No.8714752

>>8714639
No you dumb twat, what is being put in the bowl and how do they soften the apple slices?

>> No.8714756

>>8714731

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

>>8714756
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]
8714762

>>8714756

>> No.8714769

>>8714762

That's the one, thanks my dude.

>> No.8714771

>>8712197
He has to be doing this shit on purpose

>> No.8714773

>>8712283
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

>>8714773
it's American BBQ, so yes.

>> No.8714783

>>8714773
Some place in Texas, can't remember what it's called tho

>> No.8714789

>>8714752
>>8714693

>> No.8714790

>>8713760
>Egg Boss
>"Look on the sunny side, kid, at least I'm not going to scramble your brains."

>> No.8714791
File: 1.74 MB, 542x496, 1489452345787.webm [View same] [iqdb] [saucenao] [google] [report]
8714791

>> No.8714793

>>8712435
Replace the salami slices with italian sausage and you might have something there.

>> No.8714794

>>8712402
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

>>8714793
>salami
dork, it's called pepperoni.

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

>>8712373
That looks like a woman's hand, but there's no way a woman could do that...

>> No.8714819

>>8714796
Japanese is the strange side of food. I have BBQ quite often because it's soo good.

>> No.8714834
File: 2.97 MB, 800x450, 1468195267869.webm [View same] [iqdb] [saucenao] [google] [report]
8714834

>> No.8714843

>>8714796
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

>>8714783
At least it narrows it down. Thanks lad.

>> No.8714858

>>8714843
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]
8714859

>>8714834

>> No.8714863

>>8714843
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]
8714864

>> No.8714865

>>8714858
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

>>8714863
sorry, left out "remotely close to american BBQ was Stubb's sauce"

>> No.8714874

>>8712428
I've been meaning to dine in at McDonald's so that I can recreate this

>> No.8714881

>>8714858
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.

>>8714863
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

>>8714863
>>8714866
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

http://allrecipes.com/recipe/15284/white-bbq-sauce/

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

>> No.8714888

>>8714845
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

>>8714881
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

>>8712974
So in your mind he is scraping that right into a garbage can?

>> No.8714901

>>8714881
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

>>8714886
the novelty intrigues me but the mayonnaise disgusts me

>> No.8714904

>>8714888
>franklins
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

>>8714843
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

>>8714893
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.

>>8714901
All you gotta do is make it a point to try it at some point, see what you like and what you don't.

>>8714906
>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]
8714919

>> No.8714924

>>8714693
Thanks bud!

>> No.8714932

>>8714917
http://allrecipes.com/recipe/47763/mustard-based-bbq-sauce/?internalSource=amp&referringContentType=amp%20recipe&clickId=amp_main_image

>> No.8714934

>>8714919
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

>>8714917
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]
8714944

not the most efficient way to extract honey

>> No.8714947

>>8714937
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

>>8714944
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

>>8714947
sugar is probably there to balance the mayo out.

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

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

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

>> No.8714994

>>8714968
Too much. Too much damn cheese. Someone post that one fat hambitch who won't eat anything but cheesy potatoes.

>> No.8714998

>>8714972
Something about that finished sauce seems incorrect. Is it supposed to be like paste at the end?

>> No.8715003

>>8714994
no, just no. cheese is good and there's no such thing as too much cheese.

>> No.8715016

>>8715003
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

>>8715016
I'd eat that pizza.

>> No.8715029

>>8715024
yeah in retrospect sounds pretty nice, i shouldn't shitpost when hungry

>> No.8715103

>>8714947
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

>>8712439
The grossest part of this is how uneven the cheese and pepperoni was placed

>> No.8715178

>>8715169
this may be bait. I'll bite anyway, so you don't think tomato sauce and cheese in a watermelon is gross.

>> No.8715183

>>8715178
*on a watermelon

>> No.8715214

>>8712956
>adds a fuckload of onions
ok that seems like enough for a meal that size
>adds 7 more scoops
jesus

>> No.8715223

>>8712525
>Every chicken commercial every.

>> No.8715240

>>8712627
All egg white?

>> No.8715290

>>8715214
that much of onions is yummy. can never have to much onion. you mad at onions because they make you cry?

>> No.8715316

>>8714450
I was hopping it would pop open to reveal a nice runny yolk. Released vomit instead.

>> No.8715385

>>8712518
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

>>8713594
>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

>>8715178
Of course I think it looks fucking disgusting, but they could have made it look somewhat presentable

>> No.8715635

>>8712376

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

>> No.8715665

>>8712439
Kek

>> No.8715692

>>8714944
Thought he was scaling a fish at first.

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

>>8715665

>> No.8715727

>>8712373
>those greenish tomatos
*vomits*

>> No.8715753

>>8712611
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

>>8715727
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]
8715775

>> No.8715784

>>8715416
>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

>>8714453
bikin malu

>> No.8715798

>>8715754
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

>>8714762
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

>>8712936
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]
8715807

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

>> No.8715820

>>8715798
its one of those things only the deepest of flyover states can make properly, like Kansas or Alberta

>> No.8715843

>>8715784
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

>>8715843
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

>>8715385
use two forks.

>> No.8715895

>>8715385
I don't know. looks in affective in the webm

>> No.8715917

>>8715881
Not as effective as it sounds. From what I've heard those things are huge timesavers.

>> No.8715918

>>8715385
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]
8715925

>>8714762
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]
8715994

>> No.8716020

>>8714391
So we HAVE made contact with alien life.

>> No.8716023

>>8714696
Rich in protein!

>> No.8716024

>>8716020
I was thinking that at first too but it's actually egg.

>> No.8716035

>>8712803
Are you retarded?

>> No.8716063

>>8714994
Obviously never had good cheese

>> No.8716143

>>8712588
I FUCKING HATE THAT FUCKING "WAH LAH' HAND WHEN HE EATS

EVERY FUCKING TIME

AND THE FUCKING HEAD BOB AS HE CHEWS

FUCK FUCK FUCK FUCK FUCK

FUCK

>> No.8716155

>>8712230
Its DEAD GODDAMNIT STOP TOPPING IT AUUUGHHHH

>> No.8716214

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

>> No.8716231

>>8714424
YOU HAVE TO EAT THESE

>> No.8716237

>>8714864

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]
8716309

>> No.8716322

Anyone remember Masaokis? I don't have any webms but I'd appreciate if someone could make some.
https://www.youtube.com/watch?v=mbQVryqIPAU

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

>>8716309
mfw

>> No.8716387

Haha, more! More Jack webms!

>> No.8716408

>>8712760
don't ever talk to me or my son again.

>> No.8716414

>>8712954
how do you know? she might have ordered it without salsa.

>> No.8716422

>>8714944
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

>>8716322
if I could I would but I can't. hopefully someone can

>> No.8716471

>>8715807
I've always wondered how shit tier pizzas were made...

>> No.8716486

>>8716309
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

>>8714762
How much would they charge for this?

>> No.8716584

>>8715775
That's pretty awesome.

>> No.8716637

>>8714762

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

>>8715807

I want my own sauce waterfall.

>> No.8716783

>>8716637
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]
8716793

>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

>>8716793
the fuck are you talking about?

>> No.8716810

>>8716806

howdy, newfag

>> No.8716816

>>8712173
the jar salsa makes me want to kill myself

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

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

>> No.8716899

>>8712428
This is what happens when you create a society in which autistic people can be successful

>> No.8716903

>>8713991
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]
8716938

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

>> 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

>>8716938
cute boy desu senpai

>> No.8717017

https://m.youtube.com/watch?v=RGnqFLiye8g

>> No.8717035

>>8717017
kek

>> No.8717038

>>8716949
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]
8717039

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

>> No.8717102

>>8716949
I have the weirdest boner rn

>> No.8717109

>>8712173

so much cheese goddamn

>> No.8717111

>>8717052

cringe everytime

>> No.8717115

>>8717038

what does human taste like normally?

>> No.8717117

>>8717109
cheese makes the dish taste good, tho. doesn't it?

>> No.8717120

>>8717115
pork. I don't know, look it up.

>> No.8717124

>>8712428
looks fun to eat desu

>> No.8717142

>>8716949
Would human pair better with red or white wine?

>> No.8717159

>>8712596
ah yes jack's patented egg cracking technique

>> No.8717168

>>8716938
Can't get fresher than that

>> No.8717200

>>8712428

>when this costs 500,000 dollars

What are people thinking?

>> No.8717221

>>8717115

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

>>8712402
sickening

>> No.8717230

>>8712376
>>8712354
It's a fucking SNL skit you underage queers.

>> No.8717249

>>8715801
>I have loads of respect for people who can do a blue collar job, like serving food or drinks, and turn it into art.
agreed.
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]
8717251

>>8712611
>mayo is just oil and egg
retard

>> No.8717252

>>8714934
>wound up closing the shop
was it a high end sushi place?

>> No.8717261

>>8712173
Pig slob. Quiet literally. Even comes in a tray

>> No.8717265

>>8714773
Looks like Franks Barbecue in Texas

>> No.8717271

>>8714325
>Dat Ladenfrost effect.

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

>> No.8717316

>>8716871
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

>>8716938
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

>>8717322
reflect arc hits the spine not the brain

>> No.8717328

>>8717322
Neurons.

>> No.8717336

>>8714696
Jack's signature dish

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

>>8717336
incorrect, if Jack has a signature dish it is the Aunt Myrna Party Cheese Salad, his most famous master work

>> No.8717368

>>8717341
The comments on this video are the best on youtube

>> No.8717391

>>8712588
I'm honestly surprised he even knew to use St. George's cross instead of the Union Flag.

>> No.8717394

>>8717251
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

>>8714773
franklin barbecue, austin texas. widely considered the best barbecue in the country

>> No.8717398

>>8714796
>grilled
you aren't ready, padawan

>> No.8717728

>>8714771
He's an army vet who survived a stroke
He's doing his best

>> No.8718008

>>8712596
lost me at mayo

>> No.8718063

>>8714845
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

>>8715994
Do you think hundreds of thousands of years from now something will find this?

>> No.8718091

>>8716884
that's some bougie ass food

>> No.8718248

>>8716871
>American citizenship test

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

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

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

>>8718533

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

>>8718538

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

>>8718571

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

>>8718613
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]
8718662

>>8718654
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]
8718666

>>8718662
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]
8718668

>>8718666

and into the oven!

mmmm homemade pizza!

>> No.8718678

>>8718668
kek

>> No.8718691

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

>> No.8718696

>>8718691
because mods are cucks

>> No.8718715

>>8718696
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]
8718721

>>8718668
time for homemade burgers

>>8718715
troll? hes a culinary master, much like kay

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

>>8718721
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]
8718734

>>8718729
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]
8718740

>>8718734
when they are done put them on the bun and get ready to dig in!

>> No.8718809

>>8718734
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

>>8717394
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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