>mix some into some milk to melt my cheese in>make certain groups of people seethe in the processIs it truly the most versatile ingredient?
how cum all of these food science recipes use sodium citrate but the actual goyslop label says sodium phosphate? won't the citrate make it taste lemony?
>>21989731Citric acid and citrate are in terms of properties as close as chlorine and chloride.Citrate tastes tart and kinda soapy.
>>21988353The strongest chemist of today vs the strongest shitpost in history
>>21989812sodium citrate doesn't taste soapy at all, it's slightly tangy and salty
>>21989309My comment was misleading, lemon juice is a poor source of ascorbic acid for making sodium ascorbate. The high volume of sodium citrate would make separation difficult.
Does it really make your asshole leak blood?Is it worth the price?
>>21989618chipotle used to be good like 10-15 years ago. big portions, good quality, low price. now its like taco bell. skimpy portions, low quality, high price.
>>21989624That's why I've never tried them, always lived near a bunch of other Mexican places I'd sooner go to.Don't know how they operate in areas that have them.
>>21989736They pray on people who feel uncomfortable going to real Mexican places but still want eat Americanized Mexican food. Mostly white and black ladies.
>>21989736because sometimes i want a nice clean balanced burrito and not a sloppy greasy one
>>21989618>Does it really make your asshole leak blood?no
i am doing erasmus in france, and today i bought a whole ass can of this. it's apparently very commonplace here and a specialty of ardeche or somewhere. i like it a lot, and i can eat it on bread everyday, but what else can i do for it? any franons want to give me some ideas?
>>21989358would fromage blanc work for that purpose if i really wanted to be /fit/
>>21989395where i'm from we char them in like fireplaces and stuff, it used to be a winter delicacy for poor families but now you can find it in street vendors also
>>21989464He isn't ever going to be attracted to you.
>>21989350Poop spaghetti?
>>21989336>nuts on the chest = chestnuts>nuts on the wall = walnutsnuts on the chin =
What is the tastiest mango there is, mangobros? I've had Tommy Atkins, Ataulfo, Joa, Heidi and wild-type mangoes. Joa was my absolute favorite and quite possibly the best thing I have ever eaten in my life. Seriously not even a woman having 15 orgasms in a row can experience this level of sensory pleasure.
>>21986420>mango>coconut milk>lime juice>cilantro>thai birds eye chili>saltblend together, it makes a delicious sauce for grilled chicken, steak tacos, and more
>>21986542Work hard peeling a mango? Dude just use the potato peeler to get the rind out and chomp on that juicy bad boy as it fried chicken.
>>21989696Enjoy having mango hairs stuck all up between your teeth.
>>21986420I've been buying huge bags of frozen mango from costco and just eating it as-is as a treat sometimes. Pretty good
How do I progress as a cook? I feel like I'm stuck in an endless grind of dead-end cooking jobs with shit pay. I have 10+ years of experience working in kitchens, but it seems like you either quit and work at a different restaurant or stick around long enough and get lucky enough to get promoted to manager. How do people live like this?
>>21986852in the restaurant business it's not what you know, it's who you blow.
>>21986871>I live in a small townWell, there's your problem. Small towns are for when you already have made something out of your life or when you want to work trades. There is no place for advancement for anything else.
>>21987181I do well after about 20years of work, probably a kilo of speed and more booze and weed than most do in a lifetime. I got my setup at an undisclosed airport and I meet the crews for the billionaire class weekly and the billionaires themselves at least monthly. Ndas are obviously a thing so no details, but high-end airplane catering is a lucrative business and noone cares about the price. And if you're not socially inept you'll be able to hitch a lot of rides with the customers and see the world.A former employee got recruited by one of my customers, he's now making 120k/year with zero living expenses because he travels with his employer. 30% of chefs succumb to vices, 30% plateau at a basic level, 20% lack social skills, 9% get a career and maybe 1% find the golden ticket that puts life on easy mode. Today I will make snackplates, sandwiches, salads and pastries for 9 persons and 4 crew members. I will charge 85$/crewmember and 180$/passenger.
>>21986852>How do I progress as a cook? I feel like I'm stuck in an endless grind of dead-end cooking jobs with shit pay.That's the fun part, You don't.You have chosen one of the most painful, back breaking and ungrateful professions in the world. You will work long ass hours, in a hot, loud and highly stressful enviroment, get shit tier pay, develop alcoholism and tabagism, probably an ulcer, and you will continue on this miserable path until you either quit and move to a better restaurant or change professions/retire.You want a better life in the food industry? Then save up, take a loan and open your own restaurant. Other than that you are fucked forever.
>>21989231>You have chosen one of the most painful, back breaking and ungrateful professions in the world. You will work long ass hours, in a hot, loud and highly stressful enviroment, get shit tier pay, develop alcoholism and tabagism, probably an ulcer, and you will continue on this miserable path until you either quit and move to a better restaurant or change professions/retire.>AHH FUCK I HAVE TO WORK A MINIMUM WAGE JOB FOR FELONS AND COLLEGE KIDS AHHPic related really got to your head huh?
What's the best potatoes for Mashed Potatoes? Is there one that /ck/ can agree upon?How about the butter, warm or cold? How warm for the heavy cream? Anything else? I want to make my Mashed Potatoes be the best they can possibly be.
Makes no difference if you use a few sticks of butter
>>21988931this is the way
>>21988870russet and only russet
>>21988870use adequate salt.
>>21988870Purple of course.
How does spring mix literally always taste rotten? I'm convinced the reason I never ate salads growing up was because my parents would buy this shit and even they didn't want to eat it.
the only decent salads are chicken salad and caesar salad.
>>21988102>crunchu waterShut up, Daymdrops. When the fuck is CraveCon 2 happening?
>>21988029Because the food in your third world shithole is bad.
>>21988029Poor food standards in your country
>>21988029>How does spring mix literally always taste rotten?it doesn't.
https://www.youtube.com/watch?v=tK-cKWSPBBspretty funny. the pellet machine he uses is cool. all the cool equipment he has in his lab has to be valued at least in the mid 6 figures. yes i am getting paid to post this.
>>21989749It doesn't count as "advertisements" when its organic discussion about fast food amongst fast food enthusiasts.
>>21989773Good one anon, you got a laugh out of me with that
>>21989773This. I enjoy discussing fast food with my fellow youtubers. I can't sperg out IRL over fast food or other people won't associate me.
>>21989784My nigga.What's with all the contrarians who come to a fast food board just to pretend they don't like fast food and are above eating fast food? Bunch of losers need to get a life.
>>21989749I don't engage with fast food threads. I don't really think it's interesting enough to spend 30 minutes watching it potentially waiting for more ads.
Honeydew melon is okay. I'm not anti-honeydew-melon.
>>21988784Do landlets really?
Honeydew melonmogs cantaloupe
>>21988964Skill issue
>>21988597Love a good honeydew>>21989496Based
>>21988625Christmas melons just treated me better
Should I try a chicken parm sandwich for the first time
>>21942766youve never had a chicken parm?holy jesus get out of the fucking house
>>21987176I wasn’t raised Italian
>>21989448Stop bumping this you tragic dickhead. It was dogshit from the very start
Remember when BK had one of these?
>>21949935So according to all you fat fucks, what are the keys to a Preemo Parm?
the double bacon cheeseburger is the most "fuck you this is america" dish we got.
>>21989547Add pickles, onion rings/strings and bbq and I'm on board.
>>21989547What about deep fried everything at every state fair? For the euros; there is deep fried butter, deep fried ice cream, deep fried oreos, deep fried batter dusted in powdered sugar, and deep fried candy bars. What about our pizzas that are bigger than most europeon doors? Maybe (not pictured) in OP's pic, a 32oz beer and 3 pounds of cheese fries as a normal meal for your average American?
>>21989611You think the Kanker burger is just a cheap dollar store beef anus burger slow cooked in a gravy mix? The biggest question is what is between the patties, I've through bread but it might be stuffing.
>>21989644its ketchup, relish, lard, rolfs cow, and a cog on a sesame bun. the burger is practically melting on arrival and you can drink it through a straw.
>>21989587Everything you just described is quintessentially American.
is costco’s membership too low?
>>21989750>>21989726Sam's Club is owned by Walmart.
>>21989750all the blacks moved to amazon prime as they get ebt benefits and more.sams club is like lowes. costco is like home depot.
>>21989753Olive Garden also owns Longhorse and Ruth Chris
>queenswho caresno human beings live there, same with c*lifornia
>>21989747you werent supposed to bring that up
Cutting meat and making some appetizers. Trying some new things I found at the market.
>>21988939Thanks. I don’t think I’m that guy because I never drank while cooking here. I certainly never called myself anything. But I’ve been making cooking threads off and on for /ck/ for 15 years.This isn’t really a gig. Not taxable or anything. I cater and do private chef work that I don’t post online. Anything you see here is for my household or a handful of elderly friends and family who don’t use the internet. I would never ever sell food out of a non-inspected, unlicensed kitchen. That would likely violate local guidelines and statutes. This is casual home cooking stuff that I give them. And they will donate some money my way. Friend prices. I used to make really wild projects but the board is not what it used to be; not nearly as interested and supportive as even ten years ago. And I just don’t make very exciting stuff at home most of the time. So I’m lazy and paranoid in my off hours I guess. And I recommend this cheese.
Muenster and Inglehoffer stone ground mustard.
Pastrami and bologna.
One Mediterranean cuisine please
>>21986586*lowers cholesterol*
>>21987639>are*is
>>21987883Olive
>>21986771Well now I want a negronifunny thing is I dont know a lot about drinks but when I looked at the image in one sec my mind was like yup that's a Negroni, even though I never even had one.
>>21989593Make sure you get two!
For me it's the Whooper
>>21989707shoop da whoop
>>21989707I’m gonna deliver a whopper to your jaw if you don’t check yo energy at the door, boy
>>21989707I prefer the texas double whopper with extra onions and jalapenos
