Frank / NCs Chefs
 

i can't cook?

soup, from scratch, bones and all:
https://scontent-a-dfw.xx.fbcdn.net/...85808830_o.jpg

our crawfish here in carolina come locally, not from nj:
https://fbcdn-sphotos-b-a.akamaihd.n...69997643_n.jpg

jambalaya:
https://fbcdn-sphotos-c-a.akamaihd.n...31125571_o.jpg

shrimp and scallop posole:
https://fbcdn-sphotos-f-a.akamaihd.n...63003534_n.jpg

cioppino:
https://scontent-a-dfw.xx.fbcdn.net/...66459010_o.jpg

albondigas soup:
https://fbcdn-sphotos-g-a.akamaihd.n...74996565_o.jpg

properly grilled steak:
https://scontent-a-dfw.xx.fbcdn.net/...25279705_o.jpg

beer can chicken:
https://scontent-a-dfw.xx.fbcdn.net/...39758789_n.jpg

watermelon salad:
https://scontent-b-dfw.xx.fbcdn.net/..._8201044_o.jpg

Fricassee of Rabbit with Gnocchi and Parsley Oil:
https://scontent-b-dfw.xx.fbcdn.net/...9_974435_n.jpg
https://scontent-b-dfw.xx.fbcdn.net/..._5779761_n.jpg

ribs:
https://scontent-b-dfw.xx.fbcdn.net/..._8196436_n.jpg

brisket:
https://scontent-a-dfw.xx.fbcdn.net/..._8155840_n.jpg
https://scontent-b-dfw.xx.fbcdn.net/..._6135463_n.jpg
https://fbcdn-sphotos-f-a.akamaihd.n...50_n.jpg?lvh=1

pig:
https://scontent-b-dfw.xx.fbcdn.net/...95281713_n.jpg
https://fbcdn-sphotos-f-a.akamaihd.n...88090654_n.jpg

so. you know.

shut up?

aint got sht on my goulash game


lol, sht looks good tho

Rawn could take the Netcees.co blue ribbon with a mystery basket of Hot Tamales, two cans of Hormel Chili (without beans), a frozen bean burrito, three packets of lemonade mix and Velveeta cheese.

damn str8

give me a towel, a mattress, n some 190

shts a wrap

i hate that diode cares about presentation

thats my main problem with chefs in general.

but yo diode that steak off the grill is overcooked YO

judging by da juice

but word

Hungry as fuck now. Fuck.

But yo.

U have a tumor in ur ring finger.

you think i have a french manicure? lmao

that's my mother in law's hand

i'll be sure to tell her

I'm down for a cook off my dudes

My steaks are all cooked to 130 degrees and then tented for 5 minutes to hit a perfect 135.

You can fuck on me with all of my other food but do not fuck on me when it comes to steaks!

i don't worry bout degrees YO

if you poke it and brown juices come out its overdone

i judge how i cook my steaks by sound and finger pokes like a DRUID

If you don't have brown juices then you didn't sear properly. Your steak is leaking. You must have put a hole in it. You ruined your steak. I'm so sorry.

ps

Medium Rare is the only way to cook a steak.

Lol, this dude taking pictures of other peoples cooked meals.

Stay in the bottom tier thread where you belong. It was made for you.

Lol - hahaha

props, i would eat all that gladly

can't argue that. I made some coconut curry breaded chicken the other night that was dope as fuck, but I'm in the shallows with my kitchen game, still at the finding recipes online and following them to a T stage.

that sounds tasty. what kind of curry?

coconut curry? I just used generic curry seasoning, nothing specific to India/Thailand/Japan. I marinated the chicken in a curry recipe and then breaded it with coconut shavings. threw it on top of some spaghetti squash with a fresh lime butter sauce, shit was dank.

I saw the manicure.....compared it to manliness ratio and after weighing the odds i decided it was more likely u had french tips then a woman having those gastly bear claws attached to her arms.

Win sum lose sum :/

I've posted a photo of my hand before. Does that allow me to roast Diode's mother-in-law's hand?

you probably always lose sum because you can't do math because you're stupid.

nigga hook it up with some albondigas

looks bomb

The albondigas does look the best. Your jambalaya is too wet for my tastes. Pause.

stop speaking foreign.

personally, the cioppino is my favorite. it costs a small fortune to make, though.

but god does it make a lot of food.

I've found myself tired of mussels. All these places that call themselves "gastropubs" serve them. And they're good, but they're a bit wearying.

They serve them because they are dirt cheap. As a consumer, you can get them for $2.50/lb. Even less in bulk. Hell retail a bushel (~30lbs) is about $150.

Mussels are there just to be there since they scoop up broth tremendously well. It's all about the clams, sea scallops, gulf shrimp, crab.. or if you're feeling baller, lobster. And a fresh catch fish.

Mmmm.

When you cook it for me, please skip the mussels.

I'll even buy a few lobsters.

You'll have to. I don't trust the ones down here. They're all flash frozen and sent from up north.

I had seafood jambalaya at a local very good Cajun restaurant the other day with plenty of scallops, along with shrimp, fish and oysters. I was surprised by how many scallops there were. Usually I get the works jambalaya (or étouffée), but by just ordering the seafood jambalaya, I got a much better bang for my buck. I did miss the andouille, though.

i love étouffée

and the fact that your writing standards extend so deeply that you have to spell it properly on a rap forum.

Controversial opinion: Rice is better than pasta.

This is probably the reason Allen Knight and Bags don't get along.

That's an odd thing to say.

Wouldn't it be more proper to compare rice and.. say.. orzo?

That's not even a competition. I'm saying as your basic carbohydrate with the meal rice is better, or more accurately, rice-based dishes are better than pasta-based dishes.

Again.. this isn't really a direct comparison to make. Sure there are varieties of rice (white, brown, jasmine, etc).. but they are all rice at the end of the day. Pasta comes in ridiculous types of forms, some of which are even made with vegetables and even ink (oh god, black squid ink pasta.. yum). There's a huge difference between orzo and, say, lasagna.

I won't even get into the fact that it isn't always a grain either (sup gnocchi, much love for ya fam) or can be stuffed (ohhhh manicotti or tortellini).

The breakfast of champions

The soup and paella look good the steak looks stupid

@Diode

U fucks with albondiga soup tho.

Do you enjoy tripe?

Just stopped by to drop off some of that external validation your ego so desperately craves