Watch me full-send.Warning, this WILL mog chefs who -think- they have skills.
>>21711928You killed my thread
2s inbetween these 2 next pictures.Cuts are almost instant. Withiut having to stop for a photo, I can clear 10-20 of these in 4m
>>21711930https://soundcloud.com/polyphiaofficial/ego-death-feat-steve-vai
ck schizo threads are ck best threads
good job anon
Fries and roasted veg: done
Added tomato and cucumber. Oregano: in
>>21711939I like to cut them into rings from this point like picrel. it impresses people who don't cook very much.
>>21711988Kek
>>21711987>>21711980Damn this looks amazing
First patty
Push the middle in then you can cut it open like an Evan Cado.
4holes 4chan
>>21712021Those are industrial holes. That's American cheese with flavoring and holes punched in.
>>21711988It impresses people who've never seen a pizza I guess. You've yet to impress me and I'm the one to impress. The julienne is decent I guess, but your yield is wasteful because you wanted those uniform sticks. And for what? For who?>>21711980>roasted vegWe can clearly see that's from a frozen mix. The 'crinkle cut' zucchini is a dead giveaway. Fries also from a freezer bag. But at least this is OC. That's the most important thing. Keep it up.
>>21712035didn't ask for your opinion
>>21712031Natural eyes in Swiss are a sign of poor hygiene standards. If your facility's clean, any cheese is gonna come out blind.I agree the mechanical hole punching is a gay process though.
Patty stack
A challenger appears.
All of this is already done, just didn’t want to keep filling captchas as I was cooking lmao Took about 20m total
>>21712065Toasted buns and a nice sear on the other patties
>>21712035>he doesn't have a crinkle cut mandolinewhy live
Das ist es, Man.
Personally I’d say 10/10
And with some Horiatiki, it’s a great meal. :^)
Yup, I'm very jealous.
>>21712082>HoriatikiNever knew what this was called but it’s my favorite salad. I’m eating this meal “masterpiece”
>>21711939>he didn't neatly remove the stem>butchered the insides eveninstant fail
>>21712396you have brain damage
>>21711944If that's a urine sample,you should see a doctor.
>>21712004You don't get out much do you?
>>21712037>didn't ask for your opinion
>>21712046What the fuck are you talking about you half brain cell retard?
>>21712500You can literally Google this, dumbo. Even Europe does the mechanical hole punching these days because a cheese made in a sterile environment will always come out blind.Do not respond until you have actually researched the subject.
chef bros... our response?
>>21711959>some stripes are 3x the width of othersthese are only good for pureeing or stocktry again chef
>>21712035>We can clearly see that's from a frozen mix. The 'crinkle cut' zucchini is a dead giveaway.Not OP but I didn't know that there were any frozen mixes with zucchine. Don't they turn to mush? They're so soft! Secondly, have you never seen a "crinkle cut" knife? Those fries are deffo from frozen, though.>>21712068I don't, either, but I've got a seldom used "crinkle cut" knife in the junk drawer as well as a pencil sharpener for carrots and some other doodads people buy me that they think I'll use.
>>21712055I cannot imagine a single situation where this method would be preferentialeither you want an even and consistent cutlike a julienne, brunoise or any other cutthen you can't use the top + bottom anyway, so cutting them off is the quickest wayor you're cutting it decorativelybut then you can just slice the side off and remove the seed and white stuff with a pairing knife (which you need to do anyway)no need to risk damaging the sides with unnecessary pushing
>>21711928>Technique Level: Tire Companyop...
>>21711939This only saves time/effort when you have 70 of those to do.If you're only cutting one, just cut around it lengthwise then split it, the stem will break off and take most of the seeds with it. Then you only have 2 halves to process instead of a middle part (that you'll probably have to cut in half anyway) and 2 butt ends.
>>21712291Oops, “eating” should be “rating”
>>21712509>he’s blind Try putting on glasses and looking again. The cuts are flawless.
>>21712974Fuck off op, you're boring.
>>21712046The holes are what make it swiss cheese though. I just wish you didn’t have to pay for the hole as well when you buy it.
>>21712977Pretty sure it’s not OPs fault you can’t see.
>>21712509It's "RVSTIC"
I feel like there are steps missing. OP only had a patty with cheese and a bun, then suddenly he has a burger like that. What is he hiding?
>>21713006
>>21713006he's got ronald tied up in his basement
>>21712516>I cannot imagineNo shit. Rigid minds limit imagination.
>>21712004>amazing
>>21713847>i do not thinkwe know, retard
>>21712501Yeah, no.The eyes are formed by the cultures that are added to the cheese.Nobody is drilling holes in swiss cheese.
>>21711959the michelin potential was in serious doubt with this picture but it totally died with this one >>21711980 go back to picking herbs and folding rags before attempting another fine dining thread
>>21712037I'm the chef laureate of the board though, so you'll get my opinion if you make threads with such authority and confidence. You're okay sometimes, the photos are pretty good. But you talk a way bigger game than you can play.
>>21713905>Do not respond until you have actually researched the subject.I mean hell, you could have at least spent two seconds Googling it.https://www.bbc.com/news/world-europe-32920200
>>21712035You do know they sell crunckle cutters, right? I have 2, a knife and a fist cutter.
>>21712978Next time ask them to measure the volume of the cheese by water displacement. That way the holes save you money.
>veg on the burger just fucking haphazardly thrown on the top>Veg belongs on the bottom>Fucking shredded lettuce>Huge globs of ketchup and mayo on the sideVery impressive Chef Fatass. Never post on this site again.
>>21714118You must be a Euroshit because the patties ALWAYS go on the bottom.ALWAYS.
>>21714142Wrong. I'm right. You are not. Case closed dumb dumb. Also, no I'm not some eurofaggot. The greasy patties will make even a toasted bun turn to mush on the bottom, and with veg on top they turn to mush slop, fucking up the texture of the top bun. If you are op, I'm sure it tasted fine but looks like a sloppy mess and you can't cook for shit. I don't even know why I bother arguing with retards.
>>21713847Most of the positive comments come from op, he's done it before. He's not the most stupid but he's stupid enough to not understand the subtlety required to make them plausible. Then he'll periodically bump it
>>21714350>>21714361You are embarrassingly stupid.
>>21711959>>21712974>looks again>some stripes are 3.3x the width of othersit's even worse kektry again chef
>>21714372Yea whatever you say chef dipshit. Keep making shitty slop if it helps you sleep at night. Can't refute my critiques so you go straight to calling me stupid like some infantile nigger. Not responding to this dumb fucking thread anymore cause I have better things to do, like watching paint dry. Obvious ragebait thread. It's just sad, really.
>>21714975Stop embarrassing yourself.
>>21714975the pixels >>21714518 don't lie
>>21714518>>21715051>muh pixelsYeesh this dude's dumb as hell.
>>21715430And now observe as I make this board infinitely worse by teaching OP how to make his self-compliments more believable:Practically nobody would leave a "nice job" without adding constructive criticism. If it was really done perfectly in the eyes of the poster, they wouldn't comment and would rather ask questions.So every compliment you give yourself should come with some advice on how to do it better or some dumbfuck advice that would make it shit. Think about what motivates (you) to reply to threads.
>>21716762lmao
