Making a few things for a client. Steak, sausages, mashed potatoes, cabbage, and probably something else too. Insecure incels are welcome as always to try and insult me. :)
We wouldn't want to cook sausages in the oven. No! Cardinal sin right there.
Too dark. And they still have to finish in the oven anyway. That's why I don't do it that way. They'll be fine of course. But you losers can inform me that they're burned. Or "burnt" as the imbeciles will use.
Mashed potatoes going on.
Cabbage
Bacon and onions for the cabbage.
Come to where the flavor is.
Seasoned sirloin.
Are u a women
The cabbage is almost done boiling.
The bigger steaks are going in with the sausages to finish in the oven.
This meal looks like some nonsensical uttershitem8
I'm just going to eat the little strip right here.
These are cheddar bratwurst. Very tasty.
Little trick to remember. Store your knife inside hot potatoes for a minute.
Then when you go to cut the butter it cuts.... like butter. Even out of the fridge.
>she's too lazy to fuckin peel her tatersKek fuckin ricelet cooklet i bet you arent even gonna use a tater ricer fuckin ricelet
>>21835457Is that steam or is your cam shit like that bmw jeet faggot virgin?
Butter and half and half.
>21835463Kek this faggot virgin can't even produce breakfast on engine what a pussy
Mashing nicely. No need to fine mesh this or pipe it through a bag. That level of refinement is for more professional jobs. Homestyle mashed potatoes.
Kek called it fuckin tater ricelet cooklet tastelet get a tater ricer already godsDAMN
Steak is looking good. He told me last time he doesn't like it quite so rare as I was doing.
LOL, I don't take advice from proven losers.
>21835472That looks like uttershitem8 lolI would know; I'm a professionaleRoot Beer Freeze F2 in the Kingstem
Butter.
Bag of frozen corn.
Salmone
I just don't cook in fuckin plastic
>>21835479You are truly pathetic. Stay in your own thread.
A perfect bite of mashed potatoes and steak.
There it is. Almost ready to deliver.
>>21835483And yet you can't even post breakfast om engine
Kek she even stores her food in plastic godsdamn son i'm gonna go to target and get some fuckin quesadilla ingredients
That's it for now.Thanks for watching.
>>21835489you going on a picnic, op?
>>21835498Read the OP.
>>21835500your client going on a picnic, op?
>>21835446I need to try making this, don’t really like raw cabbage but I think I should start eating cooked cabbage.>>21835489Do you pick up the containers with the next meal?>>21835491Ayyy nice, living dangerously
>>21835488fpbp
I think this thread getting little traction and your insistence on "calling out the haters" is going hand and hand. Also, idk if you took all these pics prior or not but it helps build interest if you post DURING cooking not after. Anyways. Your attitude annoyed me so much I couldn't enjoy the cooking thread like I usually do. Oh well, its your life.
>>21835504Yeah, it's a VERY informal situation. He washes them out pretty well but some of them I don't reuse anyway. I wash and sanitize it all myself at home. >>21835511Heard. I'm in a mood today. I don't need to put that shit in the OP. It invites an adversarial dynamic. But I was anticipating exactly what happened. Troll laying in wait. It would have happened anyway. I guess I really pissed him off. Pretty funny.I did take the pics prior and I'm always going to and here's why: I have to resize them both because there's an image size limit here and also because they will post rotated unless I alter them, and even with an app it takes time. I want to be able to see them on my television before uploading. And I'm really doing everything so fast that I can't stop to make posts even if I were to do a bunch of in-phone editing of images. And often I'm using a digital camera and not a phone. I did all the cooking in 35 minutes start to finish, which wouldn't have been possible if I was building a thread. The job comes first, even if it's just me making myself a sandwich. I'll have to settle for less interest building. But I'm sorry you didn't enjoy this thread. Nice that you had in the past. I will work on my attitude.
>>21835562If it suits your fancy they sell these takeout style ones at Costco, 35 sets per bag.
>21835562Kek you didn't piss me off you just suck at cooking but talk shit about others constantly and call yourselfe a professionaleLaughable, man. Haha!And you cook in fuckin plastic lolYou're also too fuckin pussy to post breakfast on your fastest carKek fuckin ricelet tastelet cooklet
>>21835428>burns sausages>calls other people losers
>>21835576You messed up your link. I have no idea who you're replying to if I can't hover my cursor. Are you new?
Nice thread. I love your brazen attitude against all the naysayers here. Posting pics every minute of you heating up frozen corn and burning packaged brats really puts the haters in their place. You should be proud of the remarkable and exquisite meal you made for your obviously retarded client. Fucking faggot.
>>21835631lol, thanks!
>>21835484This looks like a nice fleshy vulva to nibble on. What do you get paid for cooking this?
>>21835501lmao
>>21835504Even better. Dont boil the cabbage, put it in the frying pan with the bacon and onion with garlic and butter and whatever else you feel like
>>21835649Like $40 or $50 for that amount of food. It's more of a favor to him and he pays because he feels obligated. I cater and cook for other people out of an inspected kitchen. I do a few jobs out of my house. He's 80 years old and was close friends with my dad. I always tell him he doesn't have to pay and he always tells me he wouldn't feel right otherwise. Since his wife died he just gets by on sandwiches and canned stuff. I take him a care package like this every 10 days or so. I use the term "client" loosely with him. And something would just feel inappropriate posting actual work photos on this website. Notice none of the working chefs and line cooks post their plated food here. It's an anonymous site and all, but in the back of our minds there's that worry that someone will see something and connect it to the real world.I made the mistake years ago of doing an interactive type thing on 4chan where I invited participation, and I will never be so stupid again. I became very close to being specifically doxxed, and was just lucky no one was paying close attention or felt any real malice towards me. It was more of an "OP was not a faggot today" kind of thread, but at least one person did not like it and made some threats and I got a stern warning from my boss.Anyway, not that anyone asked, but that's why I only post home cookin'. I may dig up some old really fancy pics off a hard drive someday though. But my The Bear days were mostly pre-smartphone.
>>21835656That's how I usually do it. I made sauteed cabbage the other night that way. The old man likes it soft though and I wanted to be done with everything in a half hour. I enjoy both soft boiled cabbage and al dente style. And just raw in fresh tossed slaw.
>>21835460>rich enough for private chef service>buys walmart butterjesus, even kirkland tastes better. wtf OP?
>>21835569Yeah I might. Now it's a mix of Tupperware, some Rubbermaid ones made for a few uses, and tonight I even just used a container that packs of lunch meat came in. For most clients I have nice glass containers with rubber lids, or I'll take a lasagne or a pan of enchiladas over right in the thing it was cooked in, covered with foil. Everything is delivered while still warm/hot. I have a couple of clients in gated communities. Interestingly the very rich bitch the most about prices. And by bitch I mean just little comments when writing the checks. But this one guy I just remind him of what he thought about the his last chef's meatloaf and shuts right up. Or I can sweep my arm around and say "look at this house, Mr. Anon...."A few rich people I've known really thought people were out to take advantage of them. And maybe other people are. But I take offense at the implication. I don't cook for anyone who gives me shit.
>>21835671Cool. I thought it might be something like that. I wonder if someone would pay $150 for my chicken fricasse to feed 4?
>>21835675I know you aren't reading all the posts, but this is a different kind of deal. And I don't think there's anything wrong with Walmart stuff for cooking with. I don't taste significant difference in butters that aren't really high end. For clients out of the business kitchen I use a respected local brand, don't worry. They're paying for it. For MY home cooking and this guy and another old couple, it isn't fancy. I use Walmart cheeses for most cooking. But I buy nicer cheeses to eat in my usual little nuts and olives and cold cut plates.
>>21835690I don't know about that. Possibly if you included sides and everything. You can get more than restaurant prices, but you have to establish yourself. That seems high for just the chicken. If it feeds four people with sides and they'll have leftovers you can absolutely get that kind of money. Not a lot of people offer fricassee anymore.
Haven't eaten for almost 8 hours. Not since the steak strip when cooking earlier. That was breakfast, I guess that makes this lunch. This is the heel of a loaf of Dave's Killer multigrain, sliced in half and toasted with vegetable cream cheese spread.
Finished one with deli bologna, one with turkey lunch meat, and have a selection of cheeses and meats.
