>mm, that smells good.

>mm, that smells good. what are you making anon?

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  1. 1 month ago
    Anonymous

    "It's called sauteeing fricking garlic you fricking flyover FRICK. GET OUT!!!!!"
    ^ Said while wearing my tallest chef hat

    • 1 month ago
      Anonymous

      You guys are really lonely aren't you? Did she leave? Did she never exist?

      • 1 month ago
        Anonymous

        >Did she leave? Did she never exist?
        She's me now

        • 1 month ago
          Anonymous

          the Culinaly pipeline

        • 1 month ago
          Anonymous
    • 1 month ago
      Anonymous

      Those are onions though

      • 1 month ago
        Anonymous

        "I said get the FRICK OUT!!!!"
        >throws spatula

    • 1 month ago
      Anonymous

      >flyover out of nowhere

    • 1 month ago
      Anonymous

      >Oh is that what you're doing? Let me offer you some friendly advice from one chef to another
      >when sauteeing garlic make sure you don't brown it, that means it's burnt.
      >mmmm looks like you need more butter and salt Anon. Tastes too garlicky
      >don't forget to season your food right as you start cooking. That way all the flavors get cooked into the food
      >where's the wine mixers. Ah here we go, let me just mix this Pepsi with that bordeaux cabernet. Trust me everyone in France does this
      >and hold the wine glass by the bowl. That way the wine is warm like it's straight from the vineyard in the mid day sun
      >and lastly do NOT forget the ketchup. You're welcome anon!

      • 1 month ago
        Anonymous

        I mix Miller Lite with Franzia when I'm cooking. Tastes good.

      • 1 month ago
        Anonymous

        >>don't forget to season your food right as you start cooking. That way all the flavors get cooked into the food
        Is this wrong to do?

        • 1 month ago
          Anonymous

          Depends. Can work just fine for stuff that's cooked pretty quickly, but for stews and whatnot, the flavors can all kind of melt away into an indistinguishable flavor (which can be quite good, too.)

        • 1 month ago
          Anonymous

          Generally yes. Many ground spices and herbs can burn very quickly, so if you add them with your onions they'll probably be burnt by the time you're done. Besides salt, seasoning should be added towards the end of sauteing when you're ready to add liquid, just like garlic.

        • 1 month ago
          Anonymous

          >browning meat
          Too hot, don't add seasonings
          >sweating onions, other veg
          Ok for dried herbs, smoked peppers, general non-powder spices
          >adding garlic
          Heat and cook time is low enough for powder spices
          >fresh herbs, green onion
          Like 5-10 min before serving
          >black pepper
          You can do this literally whenever although it does cook out so you may as well do it in one or both of the last two stages to save pepper

    • 1 month ago
      Anonymous

      >only us city slickers know what garlic is hyuk hyuk

      • 1 month ago
        Anonymous

        Name one flyover state cuisine that incorporates garlic. I knew a girl from Iowa who didn't even know what pasta was; it hadn't been introduced to her village yet.

        • 1 month ago
          Anonymous

          Garlic Bread

        • 1 month ago
          Anonymous

          holy shit man get FRICKING RAPED

          Garlic Bread

        • 1 month ago
          Anonymous

          It's ironic. See they're called flyover states because people travel to about 4 major cities on a regular basis that happen to be in the cardinal direction extremes. New York, to the east, California to the west, Illinois to the north, Texas to the south. But of these states it's just 1 city in each state. The rest of the state gets almost no air traffic. So all the states are flyover states. You know anybody flying into San Diego every day for business? No of course not it's the tiny island of New York city to the urban island of Los Angeles. The other 99.9% of the state is flyover. When was the last time you flew to Albany or Sacramento, which since you probably need reminding are the capitals of new york and California. Flyover capitals for a flyover state.

          • 1 month ago
            Anonymous

            But the populations of those states aren't isolated from those cities, so they have the opportunity to discover things like how cooking everything in canned mushroom soup is moronic.

          • 1 month ago
            Anonymous

            But the populations of those states aren't isolated from those cities, so they have the opportunity to discover things like how cooking everything in canned mushroom soup is moronic.

            The Heartland will rise again.

          • 1 month ago
            Anonymous

            Flyover cope

            • 1 month ago
              Anonymous

              K

    • 1 month ago
      Anonymous

      >Oh is that what you're doing? Let me offer you some friendly advice from one chef to another
      >when sauteeing garlic make sure you don't brown it, that means it's burnt.
      >mmmm looks like you need more butter and salt Anon. Tastes too garlicky
      >don't forget to season your food right as you start cooking. That way all the flavors get cooked into the food
      >where's the wine mixers. Ah here we go, let me just mix this Pepsi with that bordeaux cabernet. Trust me everyone in France does this
      >and hold the wine glass by the bowl. That way the wine is warm like it's straight from the vineyard in the mid day sun
      >and lastly do NOT forget the ketchup. You're welcome anon!

      • 1 month ago
        Anonymous

        saved

    • 1 month ago
      Anonymous

      How tall is your tallest hat?

    • 1 month ago
      Anonymous

      >sauteeing [expletive] garlic
      Garlic shouldn't be cooked at high temperatures, though.

    • 1 month ago
      Anonymous

      >flyover
      Rent free.

      • 1 month ago
        Anonymous

        Very inclusive

  2. 1 month ago
    Anonymous

    kek my wife does this whenever I have onion + garlic cooking
    >smells good love
    maybe I should dish her up plain sautéed onions and garlic one evening

    • 1 month ago
      Anonymous

      Make an onion soup, French style.
      It sounds like she'd like that.

  3. 1 month ago
    Anonymous

    Methamphetamine

  4. 1 month ago
    Anonymous

    Looks like soup's a comin'.

  5. 1 month ago
    Anonymous

    >*passes out on couch with cigar in mouth*
    >burner still on

  6. 1 month ago
    Anonymous

    *braps in the pot*
    just thought it could use a little extra spice 😉

  7. 1 month ago
    Anonymous

    $18.50/hr and progress towards a strangulated hernia

  8. 1 month ago
    Anonymous

    Noodles.

  9. 1 month ago
    Anonymous

    >*sweating onions*
    >that smells sooooo good I can't wait to eat it
    >*serve finished dish*
    >oh gross is that onions in there? i don't like onions i'll just order uber eats

  10. 1 month ago
    Anonymous

    Happens all the time in my house. The other day I saw someone say it on top chef too

  11. 1 month ago
    Anonymous

    So what the frick did you make, butthole?

  12. 1 month ago
    Anonymous

    hatred.

  13. 1 month ago
    Anonymous

    food

  14. 1 month ago
    Anonymous

    Actually bothers me though, not for the sentiment or for the interaction fundamentally but because most of what I cook is some stuff I'm just making that seems good and I have no idea what to call it

  15. 1 month ago
    Anonymous

    >add chorizo
    >add can of white beans
    >add some potate, garlic if I haven't already
    >if I got some tomato I'll chop some up and add that
    >add smoked paprika & whatever herb I feel like, majoram is good.
    >add some boiling water then simmer it for 45 minutes to an hour
    wa la

  16. 1 month ago
    Anonymous

    Just a simple cream and tomato sauce. Garlic, green onion, and spices plus roasted red bell pepper and onion, and also some steamed kale all mixed with cream and roasted cherry tomatoes makes an easy sauce.

  17. 1 month ago
    Anonymous

    karft dinner, but i put in hot sauce & black pepper 🙂

  18. 1 month ago
    Anonymous

    not sure, Dad! just sautéing some onions, might make some pasta sauce!

  19. 1 month ago
    Anonymous
    • 1 month ago
      Anonymous

      What does pussy tastes like?

      • 1 month ago
        Anonymous

        Salty milk and coins

  20. 1 month ago
    Anonymous

    i'm making ligma

    • 1 month ago
      Anonymous

      Ligma ? Ligma, what ?

      • 1 month ago
        Anonymous

        Ligma onions moron didn't you see the picture?

  21. 1 month ago
    Anonymous

    its true, it smells really good
    olive oil + onions, my

  22. 1 month ago
    Anonymous

    Onions, babe. Making onions.

    >dumb b***h
    >obviously I am simply frying chopped onions
    >start daydreaming again
    >/misc/ and /LULZ/ are right
    >they are literally children in adult body
    >feel like a pedo sometimes when fricking her
    >totally trapped
    >only winning move is not to play.wav
    >Eat bowl of buttered onions depressed
    >think about suicide again
    >but whatabout Mom
    >women are truly demons

    • 1 month ago
      Anonymous

      It really is like that, though. That is to say: I know that feel.

  23. 1 month ago
    Anonymous

    OX TESTICLES AND ONIONS, STEVE!

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