/ck/ - Food & Cooking

decided to try wine for the first time. bought pic related red wine from LCBO.

gonna open tomorrow night while i start a LOTR marathon.

what do i eat with it? right now i'm thinking pizza nova.

>>11000348
You seem to be sweating there, neighbor...
Jill boil up another hot plate of mashed potatoes, did she?

>>10893597
It's Helper, r-tard

>pizza
>chinese
>fast food
>other asian place with some sushi
>bar food
>bar food
>brick oven meme pizza bar food
Why does America suck, bros?

>>7530914
>not drinking warm milk freshly squeezed from a cow

pleb

>>7530539
>tfw grandfather was a beekeeper

buckwheat and basswood honey is to die for

Florentine quiche

Cobb salad

>>7529834
I enjoy wine, though I rarely go out of my way to buy a bottle just for myself. I enjoy the process of slowly gazing through the aisles of different smooth bottles. It's fun to evaluate the tacky marketing and read the elaborate, sometimes romantic descriptions of labels. Or cool to ponder about the decades of decadence and family lifestyle left after the first French baron decided to bottle and cultivate his fermented grapes. The fun thing is also to discover an inexpensive but juicy wine that you can keep drinking. Although I've wasted a lot of time with shockingly bland South American wines.

I always find after the 4 glasses are done too - I have just enough (a little over a shot?) of wine to marinate a steak overnight. Butter in the pan, 2 minutes on each side and 13 minutes in the oven. Salt and pepper.

Lots of utility in a single bottle of wine compared to other alcohols.

I've never, ever sat down at a restaurant with friends to gush about the aromas or flavour notes of wine. I find the act of that in a public setting is usually posturing. Just sip it with your meal and enjoy. Perhaps the people who think it's necessary to always broadcast their opinion on whatever they drink are the ones who give the impression that wine drinkers are pretentious.

>>7529405
I think its reverse trolling by acting like a shill thread.
It is actually making me mad too.

Why are you making a 100 fucking burgers you fat asshole

>>7529015
>kill me

>make my own tonkatsu broth
>puruse the local asian market and buy every kind of ramen I can

I'm quite partial to Mama brand ramen. all their flavors are legit and the noodles have a nice texture

All my pots and pans are from goodwill.

Just use non stick spray.

Also all my appliances and couches are too.

Feels poor man.

You fucking idiots, it depends on what you're doing
With tomato sauce the best is something with stripes that holds the butter/sauce, so mezze penne rigate, pipe rigate or conchiglie rigate
For pesto you go with trofie liguri and that's not up for discussion, and orecchiette and farfalle are pretty versatile.
When it comes to long pasta the patrician choice is bavette, especially with fish/seafood preparations.
No matter what you absolutely stay clear of fusilli, reginette, maccheroni and penne liscie.

>>4964770
Goat cereal for dessert? Whatever.

>>4959751
Not sure you'd need additional sugar. Those things are already damn sweetened.

>>4959731
OP not only loves the worst possible version of something, he degrades what must ultimately be better.

>>4947303
"crisp"?

>>4945735
Inappropriate. Please delete this, MODS.

>>4946186
Spread it on crostini for guests, or use on sandwiches.

>>4945624
Fuck this!

>>4944798
I make hollandaise with it at work. I sub a vinegar reduction instead of lemon juice. Try it, it's awesome.

>>4942002
Went to chef school right after high school in '99. Cooking ever since. I love the life but I sometimes drink too much.

Run my own kitchen in a bar. Make the menus, do most of the cooking myself. I have a second on the weekends to help on the line, prep, and wash dishes.

I spent most of my career working my way up in large restaurants. 15 years ago culinary school wasn't as big as it is now; students were mostly guys who had some years under their belts. Having culinary degrees got a lot of us young bucks jobs we hadn't earned, and some of us were promoted over uneducated guys with more experience. It wasn't easy coming up, and the stress of having a whole crew under you at 23 takes its toll.

It's nice to run a small kitchen using fresh, local ingredients and get to finish every plate myself. Costing and hiring and office work is not where my passion is.

Cocaine, waitresses, amazing wines and spirits, and foooood, oh the food, and all of it is ALL YOU CAN HANDLE. It's amazing but it can kill you if you do it too hard and too long.

So that's how it's been for me.

>>4944249
Whenever I cook Brussels sprouts at work I chiffonade them and saute in clarified butter with garlic and a bit of lemon juice. People always want to know what they're eating.

When a server or I tell them they invariably say "But I don't like Brussels sprouts."

"Looks like you do now", is a popular response.

Boiled whole is just how so many people have them. So many good foods are ruined by shoddy preparation. The first time I had a brightly colored, al dente green bean it's like I woke up.