Ask a Chef anything about food or cooking

Ask a Chef anything about food or cooking.

guess all you faggots love your Kraft dinner coke and smarties

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Tell us your secrets and tips to make everydays food look and taste delicious

how many dicks do you suck per day ?

how much ketchup should I put on my steak?

Jizz
Lots and lots of jizz

can u cook poop

does egg only work as a leavening agent if you whisk a whole lot to get air in?

Why is my bum so hairy? Should I shave it?

>just copious amounts of semen
>want a delicious glaze?
>jizz
>want a low fat dressing
>jizz
>beef needs a bit o seasoning
>jizz
>you want that steak extra juicey
>yup you guessed it fresh baby batter

there are no secretes other than use the freshest local ingredients

not as many as your mom

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trips checked
and yes

do you have any tips on food that is easy to make, taste at least descent and fills you up?
bachelor food

Should I go to the CIA?

going to need an example or 2

way over rated....how old are you

Only if you want to be a spy

23, got two restaurant jobs atm. Pay is shit but I love every second of it. Really want to go to school but I don't know where to go.

what kind of fucking chef are you if you don't know what bachelor food is?

Also, I'm in the Chicago area.

where do you live. you are far better off to go to Italy or France and work in the kitchens to learn.
Will look so much more impressive on your resume and you actually make a little money while learning rather than paying for school and board that everyone else in your position is doing. Good luck.

suck my fat cock you faggot bastard....stop wasting your parents money on their internet connection!!!!!!

wow, that easily offended huh?
how does it feel to be so weak that words can actually hurt you?

I have little food in my house and looking to make dinner. I picked green and red bell peppers, jalapeno freah basil and tomatoes from the garden. I have rice and breakfast sausages. Seasoning is limited. I have soy sauce and varying condiments. Recommend me how to make a decent stir fry with this.

I was just gunna throw it all in a pan with some rice and.soy sauce but now this opportunity has come up.

Please chef, help!

Do you salt the meat before or after heating.

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How much should you spend on getting a good knife?

Answer my fucking question, dick. I'm hungry ova heeeauhh!

slice green and red peppers julienne
jalapeno hot pan in till al dente
set aside
slice sausage lengthwise in 1/2
into the hot pan face down 2 minutes, flip to skin down another 1-2 minutes
take them out
rice on....
cook rice till done
scrape all those lovely juices from the bottom of your skillet
add a bit of butter or soy sauce
when rice is ready
turn up skillet
throw in peppers and sausage
plate rice
when pepper and sausage up to temp
serve over rice
profit

totally depends on what I'm cooking....beef
fish, pork....chicken etc

wait a chef on Sup Forums on a Saturday night...i'm calling bullshit on Op

by Henkel there are better knives but only for pros
i would say under $100cnd will get you a great knife

Have you seen the movie chef?

Thanks fam

I live on the west coast of Canada....it is now 5:44 and I have to leave for work soon
Supper service starts at 7pm
My staff is there but I should be there in less than 1/2 hr so I must go soon
any more questions?

check...no fuck off
i'm sure it is horrible

What is the most overrated ingredient?

tell me if you love it!!! great on the fresh ingredients
oh and a few fresh chopped tomatoes on top of it all with a bit of fresh ground pepper and sea salt....awesome

checked
great question
I'd have to say sugar

What do you cook the most for yourself to eat?

Fresh is beat. I've had a garden for 3 years now. There is no going back. They can look funny or have weird marks on them but the juices man.....the juices. It's so much more flavourful

Why can't I get dubs?

YOU ARE SINCERELY A GOD DAMNED BITCH FUCK OFF FAGGOT

rarely do I cook for myself
i cook at home for my wife and kids
but most days I graze at work
my wife is not a pro but a very good cook

You trying too hard

great on you b/ro keep going!!!

15 year old detected.....

just keep bumping...it will cum like your mom fucking a nigger

I really hope that's not something you made. If anyone in my kitchen tried to serve overcooked Salmon topped with Mae Ploy next to dry Cous Cous that hasn't been seasoned, and Roquette fucking thrown onto the plate like a fucking syphilitic gorilla having a seizure I would beat them like a rented mule before I fired them.

Have you ever read those Playboy recipes they publish from time to time?

What's your favorite /ck/ based movie?
Do you browse /ck/?

What's your opinion on fruit bowls?
Do you consider mixology and bartending basics a must-know for any culinary chef?
Have you ever studied Gastronomy? What do you enjoy most?

Brisket or pulled pork?

Hello chef Sup Forumsro. I'm making Coq Au Vin tonight with a nice new crop Jasmine rice. I couldn't find a decent Bordeaux so I'm using a 13' California cab Sav as my base. Some nice crimini mushrooms to finish.

THE FISH IS BONE DRY YOU DONKEY!

ravioli ravioli give me the formuoli

Exactly.

what is the best way to bake a potato? wrapped in tinfoil or just placed on tinfoil on a baking pan? microwave??

You classy fucker you
I'm not OP, but I would, for the sake of taste, reconsider your drink pairing. It's not a bad choice, but a red wine with rice is pretty heavy. Especially considering, and I hope, you're cooking for more than yourself.
Yeah, red wine with chicken seems nice, but your sides play just as much a role in the pairing. I would actually recommend a sweet white wine.

Do you de-vein shrimp? I do and it kind of takes a lot of work but I think it's more sanitary. What about you though?

if you place a regular straw up its bung hole you can quickly suck them out. keep doing so until the straw is full then use a new straw to keep going. i can do about 3 lbs of shrimp in about 10 minuets this way.