Five years ago, I threw away all my nonstick pans, and tried everything else, including stainless, cast iron, enameled cast iron, carbon steel, tinned copper, clay, and many variations of the above. Different thicknesses of pan, different construction methods, this texture vs. that texture... My conclusion is that as long as the pan is hot enough to actually fry the food, and you use some kind of cooking oil, the pan material doesn't matter for 98% of cooking.
All clad factory seconds sale is going on now at https://homeandcooksales.com/?cjevent=1cedb67f69c511ee83b2019a0a82b839I bought a couple pots and a casserole pan, the cosmetic damage is so minor that it's hardly noticeable, and it was about half the normal price.
>>21695271the glass one will shatter if i bash a woman with it
I quite like the misen carbon nonstick
>>21697158oh yeah the price gap between "high end home mixer" and "low end professional mixer" is absolutely disgustingly huge, if you care about price then definitely just stick with a big kitchenaid
>>21697158>where do you find used kitchen equipment?restaurants close left and rightjust search your area for restaurant supply store. call and ask if they have a used section
ITT: Foods you thought were technically a vegetable
>>21697091First tell me what's jewish about living in peace with nature for eternity
>>21697047You know you're meant to peal the rind off right?
>>21697258Not if they are vegetables. I'll give you a free lesson and tell you that oranges aren't vegetables either
>>21697101>can't name the verse>changes the subjectlollmao
>>21697290Why do you think animals don't deserve to live with us in heaven? What is their sin?
These little bastards have been showing up 1 at a time in my room for weeks. >never buy fresh fruit, so that's ruled out>emptied the trash, only candy wrappers and used tissues in there>no open source of moisture besides a bongI don't get it, they're not appearing in the kitchen or any other room. Don't they lay 1000's of eggs at a time? Why are they coming 1 at a time and where the FUCK are they coming from?
>>21695213You can mix borax with juice or just water and sugar and drip it around where you think they come in or leave a container.Also reported to be good for arthritis. Lethal dose is larger than table salt.
>>21695720I mean, you COULD also do it while you get drunk.
>>21695720>soldered, not threadedoh shit, anon.you need new pipes.you're being lead poisoned.
>>21696866I’m rooting for the flies now
>>21695268Yes. I had this problem a while ago, and the fruit flies were coming from the potatoes. As soon as I got rid of the potatoes they stopped spawning.
I'm thinking about some kinda Hawaiian roll sliders type affair for an upcoming potluck. Any advice? I'm thinking beef, provolone, giga-caramelized onions, and some kinda white sauce, either a garlic aioli situation or just straight up cum. I've never made Hawaiian roll sliders before but I've got plenty of cum to spare figuring things out beforehand
>>21695753>pulled porkid worry about the sauce obliterating the bottom layer of buns, unless you mean bring pulled pork and also hawaiian rolls and let these animals sort it out for themselves, which is a pretty good idea >>21695904>ham and cheesemight be the coward's way out but i'm no hero. these look good asf if a bit moist - was there some gravy or something accompanying these bad boys or am i just reading condensation from reheating?>>21697123>mustard powder and asiago in the aioliu r the wind beneath my wings >>21697109i saw it on ur mother's nightstand
>>21697236cum... er.... aioli on the bottom buns - it's hydrophobic. Should keep things intact.
>>21697252interesting
>>21697261It's why burger joints put mayo or secret sauce on the bottom bun - it keeps tomato and beef juice from soaking in.
>>21695724I like to shove a hotdog weiner through them, along with some corn and kewpie mayo.Sorta like one of those chinese bakery style hot dog buns. Maybe add some green onion & seaweed flakes.
God's drink
>>21695089Yes.>>21695444Mmm yummy.
>>21689516It was a joke, apologies if I offended you.
>>21683407>anon ever had a soul
>>21697049Love ‘17s, shitty weather is the best for burgundy
>>21695395You’re going to die in the street like a rat you soulless fucking nothing.
Hot sauce clears sriracha any day of the week in every way, it's not even close
i haven't heard anyone talk about sriracha since 2018
>>21697132There's a thread right now, dingus. Pay attention.
>>21695799Vinegar sauce.Crack some pepper into a jug of vinegar and you have a sauce comparable to franks.
>>21697097Wow never thought I’d see someone post that. I met the dude running the company one time as a kid in Belize!
For me it's Cholula
What's with the Duke's meme? I personally think it's too eggy and prefer the crisper taste of Kraft's olive oil mayo.
>What are the ingredients found in Duke's Mayonnaise?Soybean oil, eggs, water, distilled and cider vinegar, salt, oleoresin paprika, natural flavors, calcium disodium EDTA added to protect flavor.Here's a challenge. Find a mayo at the store that doesn't have s o y bean oil. Even the ones that market as "avacado oil" is merely a blend.
>>21696752until somewhat recently trader joes sold a mayo that had no soy. now the only soy free one ive found is the 365 whole foods brand one. still has canola, but not soy.
>>21696308I used to say that Heinz beat every store-available brand, but Mike's just came out with Mikes Amazing Mayo and damn it's pretty good.
>>21696316>>21696321blue plate is good, i grew up eating it but its been so long since i had it i couldnt tell you what sets it apart from other mayonnaises. i think its just vinegarier because i have a expectation of mayonnaise to be tangy that the brands available to me now dont meet. i live in slav country now though and they make naise with sunflower or rapeseed oil which tastes a lot better than soybean
>>21696732I'm sorry, but that's unacceptable. Find a more appropriate word. Coke is not crispy either.
What's your go-to order?
>>21687479Double-Double (animal style)Fries (well down)Side of peppersMedium Pink Lemonade (if i'm inside I'm getting 1/2 unsweetened tea)
>>216874792 4x4's animal style no lettuce no tomato add whole grilled onion and sometimes whole raw onion2 animal friesor 2 regular friesdrank
>>21696610oh yeah i'll take those peppers too, i usually take 3 bags of them
>>21696468Depends if the onions are sweet and caramelized properly, but yea.>>21696509>WTF is that?This: >>21691214If you don't specify whole grilled onions, it'll just be the patties.
>>21687479double burger, no cheesegrilled onionschopped chilieslettuceswap burger sauce for mustardfries well doneroot beer
They are making some sort of attempt.
>>21694549kek
>>21694414>What the fuck were they putting on those sandwiches that made them $30?Price isn't based on expense it's based on how much people are willing to pay.
7-11 sure sux
>>21695360He really cut you to the quick, didn't he?
>>21694147i live in dc in a "gentrified" area and the 7/11 is just constantly full of nogs stealing shit and is owned by nogs who cant even speak english. i thought they were the normal somali/ethiopian nog but i think i heard them speak french the other dayevery 7/11 i've been to in dc is like this, but usually owned by east africans or jeets. and they're always filthy. anyone who willingly eats from them, it's just gross to me. idk what about 7/11 attracts this specifically but it does my head into compare, went to the wawa downtown today and it was very clean, no homeless or crazy nogs stealing, etc.
>Kebab>Gyros>Shawarma>DönerIts all the same shit
>>21694112"You spin me right round, baby, right round."- Georgos the gyrating Gyro
>>21689702it's all shit
>>21689250Al pastor is a direct descendant of doner kebab btw. However, Mexico uses pork meat instead of beef since it is a Catholic country that stopped following desert laws even before their beginnings.
>>21694856like a record baby
>>21692309hell yeah brother
i used to love cooking, but then we got a new stove/oven and it sucks. there's a lip at the edge of the glass that stops skillets and pots from being centered, the broiler, oven and hotplates take forever to heat up and the thermostats do not allow you to control how hot the griller and hotplates get, they are either on or off. on our old one you could fine tune the temperature but this one only works if the knobs are on full.
this is what our old oven was like.
You’ll get used to it once you’re hungry enough.
This was my old ovens were like.
why is the broiler above the oven?
What's the point?
>>21696431Easier to activate without the skins
>>21696446how do you activate an almond?
>>21696450Cram em
>>21696431The skin is bitter.
>>21696450can't find the full vid, this is step 3 iirc
Had seafood this weekend RATE IT!!!Please be easy my cat got ran over last night.
>>21696429I just had some too a couple days ago. First time I've had it in ages. It's insanely expensive now compared to the early 00s but man did those flavors take me back. Still have like 4 biscuits left too.
>>21696429in theory looks good, tho last time i had a seafood swimming in butter dish i was sick but i think it was more virus
>>21696429Red Lobster, yummm overpriced seafood with small portions
>>21696429>RATE IT!!!That lobster was more worthy of life than you, op. I shake with anger at this deep injustice, and I weep for your cursed soul
>>21696938I dipped him in butter
Post what bottles ya got open>Wild Turkey 8 year>Willett 4-year rye>Knob Creek 18 year>Knob Creek 12 year>Old Forester SiB store pick>Four Roses Small Batch Select>Balvenie 12 (it was a gift)
>>21696342If I finish them I can’t sample them against new purchases.
>>21696537The COC gripper behind the keyboard really ties the whole theme together
Buffalo trace is an overrated distillery. Wild Turkey and Jim Beam are both 20x better and you can find their bottles on the shelf for msrp. When will the ipa soy boys who started buying whiskey during covid fuck off.
>>21696342>Finish the fucking bottles.workin on it chief>I'll never understand people like this.It's a backlog. If I sat down and drank a responsible 2 glasses a day it would take me over a year (and that's if I ONLY drank liquor and never beer, wine, cider, mead, sake, or whatever). So more like 2-3+ years of never buying a single whiskey again that I'm curious about because I'm too focused on slugging through $20 pisco and luxardo cherry liqueur. Also some were gifts which got cracked with whatever person gave me the bottle at the time.But yeah I'd say my collection is obviously extremely out of hand and I try to give away bottles whenever I get the chance but it's wasteful to outright pour them down the drain. Also I have two vodkas because I thought I ran out then found the quarter full one buried in the back of the shelf kek.Reiterating the upside:>I’m aware it’s not good to have all that shit oxidizing all at once [but] it’s quite nice to have free access to quite literally whatever the fuck I’m in the mood foras well as >>21696484Also in my case a lot of it is left over from the exploratory phase of when I was first "getting into" liquors and now that I know what I like I won't be buying an eclectic variety of swill but fewer and more carefully chosen nicer bottles.Still to cover all the bases of having a mezcal, an agricole, a vodka, a gin, ~3 barley whiskies, ~2 ryes, etc. my core "reasonable" collection is still gonna be like 25 bottles lol.Also good to have duplicates of a given category (a cheap peated scotch and an expensive peated scotch) but I wouldn't bother doing that with liquor families I hardly drink since just the one bottle is already sitting there oxidizing for too long (killing the grappa first before buying a nicer one)
And it's definitely even better with bacon and pineapple
>>21694826Yes
>>21696063You can put the garlic and butter into the dough and have a regular pizza.
>>21694826bacon alfredo with cubed tomatoed yw
>>21694826there was this pizza place near where i used to live that had bomb chicky 'fredo 'za but i think they changed their ingredients and everything went downhill, every pizza no matter the ingredients from then on out was a death sentence. its like they got their cheese from diarrhea inc. regardless, i'd put olives and basil on that shit
>>21695478Until you see the price of Parmigiano Reggiano
