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/ck/ - Food & Cooking

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what the fuck is this HORSE SHIT. This tastes NOTHING like the taco bell cheese. It's awful, truly awful. I got ripped off.
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probably just needs to be melted properly and maybe some MSG added
taco bell has the worst "queso" ever
the best fast food queso you can buy is taco cabana or buffalo wild wings if you count that as fast food
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I dunno I enjoy em

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just tried this flavor for the first time and it's so disappointing
it doesn't remind me of summer or june or the beach at all
exactly the opposite, it tastes like those awful juiceboxes I used to get in my school lunch, the melange of juice concetrates, grape apple and whatever
it also has barely any carbonation compared to other flavors, so it truly just tastes like a nasty juicebox at school
never again, I'm glad I only bought one and not a fourpack
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The summer edition is a Curuba flavour now, get with the times gramps
huh? I walked OUTSIDE 3 and a half miles to spend $3 on this shit fuck off
it's not in the shops near me and I obviously won't be trying it until it is I'm not some freak who goes online to order cases of the latest red bull flavor the moment it comes out
I stopped drinking those things because of the sugar content, I liked the Rockstar Fruit Punched but it has 66 grams of sugar, a can of coke is healthier
I like the b vitamins

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>one month later
>completely forgotten
lmao and they said they're making it a permanent flavor???
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Meanwhile Starlight is resting in peace.

Fucking tranny zogbot DEI ESG goyslop brain addled fuckwits literally don't have taste buds or market analysists.
>Fucking tranny zogbot DEI ESG goyslop brain addled fuckwits
That's a lot of anger. You should see a therapist.
it's good as a mixer
they'd never draft me
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Tastes like drinking a Pier 1 Imports but the raspberry aftertaste is good desu

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Making some chicken
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Some veg too
looks boring
looks fine to me, chicken has some seasoning and the veg could use some butter and S&P after

easy peasy meal, looks like how I would cook in my 20s
looks good mate
Looks dry desu

garlic bread
mmm yummy
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hell yeah
Garlic bread and brat sandwich? Yes please!
whoa anon lets keep it PG, this is a blue board after all
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needs cheese.... make a velveeta sauce and then

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Realistically how long will it be until these all die out?

Prices have skyrocketed and quality has fallen through the floor. You can get better quality food from local places at a same or cheaper price point. It’s impossible to justify an average of $20 a person at a restaurant like chilis.
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>Prices have skyrocketed and quality has fallen through the floor.
well this is the opposite of reality.
Weird guess I didn't get the memo that this was say the opposite of what I meant to say day.
they won't
restaurants like these are low-risk places to take families and groups or old people, or picky eaters. their quality is relatively consistent across the board
would you rather go to "Cletus' Crab n' Liquor Shack" or red lobster?
i mean i'd go to Cletus' for the hell of it myself because i like trying new things but its not in the best neighborhood and i'd have to park a few blocks away
its not ideal for families or groups of WASPs
Chilis has a $10 deal for an appetizer, burger/sandwich, and drink. It's literally cheaper than McDonald's. During happy hour and when big games are on it's full of people.
It's a better deal than any other restaurant, sit down or fast food.
Blacks and Mexicans keep them in business already. It will only increase in the future.

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>Red Stripe
>Stella Artois

Didn't like:

Where do I go from here?
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the new tropic force is pretty damn good too
great another one to add to the boycott list
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Go for a dark Lager, my friend
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In lager? This
In my experience, 30 racks of Miller High Life, and then Busch Light. Don't get me wrong, good beer is good, but I'm not made of money.

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>use American recipe
>liquid measurements for solid items
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so this is the pinnacle of european banter
never seen anything like that in america

>liquid measurements
it's called volume you numpty
And now you worship them. Take the knee for Tyrone, tranny! Lolololol
Oh shit, you're furious. Just calm down. Take a break
Metric is arbitrary garbage made up by a bunch of french revolutionary faggots who, in their infinite retardation, thought
when fractions are infinitely more important to the every day cunt

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Hey /ck/, today I made American oyakodon. I'm gonna walk you through the steps so that you too can eat this well.
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But your ugly so
your what? 4'12"? Sorry, I can't hear you down there, one sec

*lies prone on floor, still barely able to meet your goofy stare*

Ok, go ahead
No such thing
I might be ugly, but at least I'm not rude.
when you make these threads can you just post a shopping list into the OP just for ease of use

>easy to prepare
you just can't beat the boneless, center-cut pork chop. All things considered, it is the best cut of meat out there.
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OK Ahmed.
I saw this response coming which is why I intentionally included the fact that I like both
my mom used the over cook pork chops all the time so i thought they were shit tier, then i made them my self and damn, its pretty fucking good
more like you hate money
sorry I can't hear poorfags

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Most with cheese
Some have jam
A few with nutella
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At first I couldn't fold right
Now I fold right but it doesn't rise properly
Talking to yourself? What, is your mother bored of your diabetic dick?
How much yeast are you using? Did you activate it separate for a couple min before you put it in the flour?
Are you covering it lightly with a plastic wrap peice and a kitchen towel? Is there any kind of air current in your kitchen like from an open window or a ceiling fan? And lastly, are you letting it sit to rise after you mess with it each time? You should be letting it alone for about 20 after each step, meaning after each fold, after cutting it into the shape, etc. Finally, I guess, set your oven temp higher than normal for the first ten minutes or so, then lower it to what you would normally bake it
This is basically what I do and I've pretty much never had a problem with rising either during the dough phase or when it was baking in the oven
7 grams
Did not activate but it did rise just nit nearly enough, I let it puff in the over and it rise a bit but it stayed that size during baking when it should have doubled in size
I did three quick folds, I used 240 grams of butter, it didn't tear or anything, I mean even if it didn't rise properly the layers were there
Im not too familiar with using grams, I usually measure by spoons or whatever, i kinda eyeball things, so I can't tell if that's not enough
Try doubling the amount of yeast you use as a test and let it set for much longer than you normally would
>make dough
>rest for half an hour
>kneed it a little more
>rest for half an hour
>roll out, apply budder, fold
>rest for 20m
>repeat as many times as you want for the folds (I've found that 2 is enough, 3 is not very necessary)
>letting it rest between folds, of course
>cut them to shape
>let them rest in the tray for 20m
If you still have no luck, it might be your dough itself that is the problem. It may be too "full" of other stuff, but that shouldn't be the case unless youre making specifical savory pastries that have cheese in them or something like that
Just keep trying and changing things up to figure out where the problem is anon

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Do you ever buy those fund-raising candy bars that the kids come around with every year? What do you get?

I've always liked that weird oozy fake caramel they have.
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I was at a salvage grocery store a few months ago and you could just buy the fundraising boxes straight up for like 10 bucks
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>I was tailgating at a football game and two lil niglets came by selling this stuff. I was lit off my tits and so down for some chocolate so I bought half the box
Chuckled audibly
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Where I live it was either Hershey's or this other local-ish brand. I was always very fond of this packaging, but sadly they modernized it not too long ago. The dark chocolate raspberry ones were the best
I've lived my entire life in nice suburbs, the last time I saw a kid selling things door to door it was me.
Holy shit I’m desperate to try the dark chocolate coconut custard
>Please wait a while before making a post
Suck my dick Hiroshimoot

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If soda were actually bad for you more than half the country would be sick and dying.
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It's kidney stones
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Just say you have a sweet tooth and are addicted already you disingenuous faggot fatass
When i make it to America on holiday, I'm making it a point to visit that heart attack grill in Vegas for the meme

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What discontinued snack/drink do you most want to be brought back? For me it's Jolt. Not just the cola either, the entire line.
They died because they got too expensive, by the end of their run the cans were selling for more than $7 each
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These fuckers. They were the perfect amount of sour, had great fruit flavor, and yet they were discontinued. Ideally Altoids would make a version with their mint flavor added as well, lemon mint sours would be kino

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I have realized I love cooking.

But I really dislike working long hours and working under hectic conditions.

Do 8 hours a day cooking jobs even exist?
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Yes. My SIL works as the 'chef' in an upscale corporate cafeteria. She cooks for the boss-types and for corporatefunctions. Not 9-5, but 7-3 is more or less the same.
This has big "I love video games so I'm going to college to be a game developer!" vibes.
You'll end up working in a call center and everyone will call you a retard.
So when I was asking here many years ago people told me that the dishwasher to cook to chef pathway was one that you could do
I decided that instead of trying to become a chef I'd go to university
Now I have a lot of debt and have graduated without a job people say that the dishwasher to cook to chef pathway no longer exists anymore and everyone is expecting people to show up with culinary school degrees unless they're applying to diners/chain restaurants
What is the truth?
If you replace 'cooking' with 'raping' this thread takes a completely different vibe... fucked up OP
How would one go about getting a job as a mess attendant on a research vessel with no experience

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