ITT: Signs of a tryhard cook

ITT: Signs of a tryhard cook

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  1. 3 weeks ago
    Anonymous

    Poorlet

    • 3 weeks ago
      Anonymous

      Never heard of it. Is it French?

      • 3 weeks ago
        Anonymous

        Ah yes. Flax seex and table sugar pie. My favorites!

  2. 3 weeks ago
    Anonymous
    • 3 weeks ago
      Anonymous

      Once I figured it out, a cast iron is the way to go.
      The secret is to use way too much oil / fat every single time and don't ever clean it with soap.

    • 3 weeks ago
      Anonymous

      This. Real men use carbon steel. All the benefits of cast iron with much less of its faults

  3. 3 weeks ago
    Anonymous

    >t. seething poorgay

  4. 3 weeks ago
    Anonymous

    canned tomatoes? why lol

    • 3 weeks ago
      Anonymous

      Because tomatoes are seasonal?

      • 3 weeks ago
        Anonymous

        So just make to where the season is if you had could buy them growing?

        • 3 weeks ago
          Anonymous

          >So just make to where the season is if you had could buy them growing?
          Speak english Sanjeet

        • 3 weeks ago
          Anonymous

          Doesn't work
          Even the hothouses pick their tomatoes when they're green and they force them to turn red with nitrogen but they're not ripe, they're just red green tomatoes
          Canned tomatoes are picked and canned when they're ripe so you can have ripe tomatoes all year round

        • 3 weeks ago
          Anonymous

          what

        • 3 weeks ago
          Anonymous

          Uhhh
          I think we have another "has anyone ever decided...." pasta here guys

        • 3 weeks ago
          Anonymous

          >Rapejeet spends more time eating feces instead of learning how to speak English better.

  5. 3 weeks ago
    Anonymous

    just eyeball it you coke dealer

  6. 3 weeks ago
    Anonymous
    • 3 weeks ago
      Anonymous

      The funniest part of this clip is how hard he tries to sell it.

  7. 3 weeks ago
    Anonymous
    • 3 weeks ago
      Anonymous

      Don't bother unless you have a really strong gas stove or have that fancy induction bowl. A wok is only half of the wok experience; high heat is the inseparable other half. If you don't have a strong stove don't bother.

      • 3 weeks ago
        Anonymous

        This is true. Classic electric stoves probably wouldn't cut it. I use a flat bottom Wok and induction which seems to work pretty well.

  8. 3 weeks ago
    Anonymous
    • 3 weeks ago
      Anonymous

      Kek, maybe in prison

      Tempting, but not quite $500 tempting.

      I've had the same thought for the last 10 years. I should probably just buy one.

      Keep an eye out for used ones. My wife found one for 200$ used online and it was in great condition. We still use it.

  9. 3 weeks ago
    Anonymous

    I'ma knead a stack
    (wobbly, wobbly wop)
    I'ma - I'ma knead a stack
    (wobbly, wobbly wop)
    I'ma - I'ma knead a stack
    Yeah, I'ma knead a, I-i-I'ma knead a rack (wobbly, wobbly wop).

    • 3 weeks ago
      Anonymous

      Tempting, but not quite $500 tempting.

      • 3 weeks ago
        Anonymous

        I've had the same thought for the last 10 years. I should probably just buy one.

        • 3 weeks ago
          Anonymous

          https://i.imgur.com/y0EeJnV.jpeg

          Unless you're literally running an underground bakery out of your house, picrel is all you need.

          https://i.imgur.com/GGWEmxB.png

          [...]
          [...]
          [...]
          I found a good deal last Black Friday.

          I just honestly don't understand the markup. Why, exactly, does a fricking mixer cost TWICE as much as a decent quality variable speed compound sliding miter saw (for example), aside from the fact that Karen doesn't know any better.

          • 3 weeks ago
            Anonymous

            veblin goods, culinary edition. They're considered the gold standard for consumer mixers despite the fact that plausibly better products exist in the same price range. Same reason a vitamix is 500 dollars even though it's literally just an electric motor hooked to a blade. 35 dollars worth of shit assembled by Chinese slaves for 50 cents.

      • 3 weeks ago
        Anonymous

        Unless you're literally running an underground bakery out of your house, picrel is all you need.

      • 3 weeks ago
        Anonymous

        I've had the same thought for the last 10 years. I should probably just buy one.

        Kek, maybe in prison
        [...]
        [...]
        Keep an eye out for used ones. My wife found one for 200$ used online and it was in great condition. We still use it.

        https://i.imgur.com/y0EeJnV.jpeg

        Unless you're literally running an underground bakery out of your house, picrel is all you need.

        I found a good deal last Black Friday.

        • 3 weeks ago
          Anonymous

          What a shame. Oh well, when it dies you can buy a Kitchenaid.

          • 3 weeks ago
            Anonymous

            Having used KitchenAIDS at production levels, I'm happy to avoid ever using that meme brand again.

  10. 3 weeks ago
    Anonymous

    This shit taste marginally better than regular canned tomatoes

  11. 3 weeks ago
    Anonymous

    Start with poor quality produce, get poor quality product

  12. 3 weeks ago
    Anonymous

    Yeah you can just use Great value brand and no one will know the difference and if they claim they can they're full of it

  13. 3 weeks ago
    Anonymous

    >canned tomatoes are tryhard
    confusing. this is a sign of a cook who's not trying

  14. 3 weeks ago
    Anonymous

    Will you taste a difference with this? Doesn’t canned remove a lot of the benefits of these “special” tomatos?

    • 3 weeks ago
      Anonymous

      Not at all. Canned San Marzanos are the best tomatoes you can get EXCEPT during those like two weeks a year when heirloom varieties are for sale at farmers markets. Even then the canned ones are better for cooking.

  15. 3 weeks ago
    Anonymous

    Centoshit aren't actually real DOP San Marzano tomatoes. If you look at the can (not in OP image, but at the store) there's a dagger next to the "Certified" because they aren’t actually DOP certified. There's also some bullshit blurb about how the use an independent third party whatever-the-frick association to "certify" their tomatoes.
    Which would all be fine if they were as good as real San Marzanos, but they aren’t. Buy picrel and the Centoshit and try them side by side, seriously there's a big difference. Actual San Marzanos are way better.

    • 3 weeks ago
      Anonymous

      They're still better than the store-brand
      Muir Glen is also preddy gub

      • 3 weeks ago
        Anonymous

        I agree Cento is better than store brand, but I really hate the israeli deceptive marketing.
        Never had Muir Glen, I'll have to look out for some.

        • 3 weeks ago
          Anonymous

          Yeah but that's everything from Italy, it's all mobbed up
          >"olive" oil
          >"balsamic" vinegar
          >"truffle" oil
          >"san marzano" tomatoes
          If it was real it would cost more and never be in stock, they meet us in the middle

          • 3 weeks ago
            Anonymous

            The cheap versions of the things you listed are definitely all fake, but you can find the real stuff. It's just more expensive and you have to know what you're looking for and probably go to a specialty/higher end store. It (mostly) stays in stock because normies don't care about authenticity, don't know any better, or don't have a taste for it and so don't want to spend the extra money.
            I think that the Rega Rega tomatoes are real, I can at least taste the difference.

          • 3 weeks ago
            Anonymous

            >"olive" oil
            I think you misunderstand the problem with most olive oil. It's not like it's just straight up not made with olives, it's just that most olive oil you can get at the store that isn't expensive is rancid.

            • 3 weeks ago
              Anonymous

              No, I understand it, which is why I rarely buy olive oil, and I don't spend less than $25 dollars a bottle, and yes, I know that's the cheap shit

    • 3 weeks ago
      Anonymous

      I grow san marzanzos and can them.

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