/ck/ - Food & Cooking

I've always preferred legs and thighs to breasts.

I've never grown up eating dark meat and even though I am an adult now I still don't eat dark meat

A long time ago when I was a child I asked my mother what the difference between them were

She said something to the affect of

>White meat is healthy and dark meat makes you sick. Don't eat it if someone offers it to you

Then she placed an order of all white meat thighs and legs.

To this day I honestly have never even looked up if that was true but my whole family doesn't eat it because it is supposedly unhealthy

What are the facts on the matter?

(Vegans don't reply)

>>9131

>white meat thighs and legs

your mom's just a retard

>>8940

A bamboo steamer is as tryhard as fuck. A regular metal steamer will do.

Use baking paper for the bottom instead of regular paper if you have it, it peels off much better.

Report back if you get better results, I want to know too.

>>9024

>>9052

>>9034

I just purchased a wooden rice steamer and I live in terror of this happening.

>>9062

This anon speaks truth about parchment paper.

>>8940

more sugar and salt in the dough

One of my friends had recommended me a recipe https://www.youtube.com/watch?v=_Mw19wVXtn4 and it worked pretty well.

He also told me a bunch of shit I was doing wrong.

One of the first things was that my steamer was way to high up. I had used a pot with 1 inches of water in it, probably 6-8 inches of space until the top of the pot, and then I rested the steamer on top of it.

The second time I used a big frying pan (don't own a wok) and the dough came out much better. Pretty sure the dough's mediocrity was a combination of both the height from the water and the recipe.

I had my friend try some of my buns from the first batch and he described it much better than me. He said the recipe for the dough was sweet but also rather bland. He said I also made the balls too thick and which ended up cooking them weirdly. When I followed his suggestions the second time around (also using the cooking with dog recipe) They came out really good.

>>9062

I used baking parchment paper both times, it worked pretty well (although it stuck to some of the buns both times and I ended up pulling the dough of the bottom of a few of them).

As a side note, freezing them for later and then steaming them before school is fucking fantastic.

Any recipes you have that are REALLY good so I can try at home?

.

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Marinated some chicken breasts in caesar, dijon, oil, and garlic before broiling them and serving on rice. Breddy gud.

>>9126

Nice.

There was this one time when I was just really damned hungry and wanted both eggs and the leftover barbecue I had. What I did was fry the egg over easy and set it aside, then I took some pulled pork and put that in the pan and gave it some extra browning, then I took some red beans and rice and threw that in the pan till it was crispy. I just put it all on rye and then back on the pan for a minute. It was quite good.

Had some chicken left over, made a wrap out of it with some flatbread, and made a tomato sauce. Used three tomatoes, a clove of garlic, salt, pepper, oregano, one green chili keeping the seeds. It was pretty nice, would make it again.

>>8792

>learning how to make eggs royale

>Hollandaise sauce came out wrong about twice

>had a shitload of leftover egg whites from three or four attempts to make Hollandaise sauce

>made a meringue, beat in Hersey's syrup with sugar, and "baked" it until they became crisp but chewy

I did a better job with my trailer-trash chocolate meringues than I did with the main course.

>half a packet of jerky, can't eat because dental shit

>japanese noodles

>shred jerky into pot of water

>boil

>throw noodles in

>boil, strain

>throw on parm, salt, other cheapo spices, olive oil

>eat

>breddy gud

>have some pork and kolbasa leftover from Easter

>cut it and put it in pan, add some oil and little lard

>put some veggies that were going bad anyway in as well

>cook rice and then put it in the pan as well

>add two eggs to the whole thing + seasons

It turned out surprisingly good.

>>9102

What's wrong with old shit? Next you'll tell me you don't like cheese, or wine.

>>9103

>I'm a contrarian faggot and you can't stop me

Your attitude is detrimental to the board. If you can't understand that, I won't bother trying explain it.

>>9105

It's no longer relevant.

>>9108

I'm glad you're skipping the argumentative bullshit so we can get straight to calling each other faggots.

I think I'll go and bump something on the last page, I'm sure there's something good down there.

I see I've riled up a few people with my necrobump. Good. Goood. Let the anger flow through you…..

The reason I did this is because Seattle is part of my home state and so I'm interested in opinion about it.

Fuckin sue me you insignificant dick.

lemongrass, ginger, dried orange peel, star anise, cloves, cardamom pods, cinnamon and cracked pepper corns left to steep in hot water, plus half a teaspoon of honey in the mug. If you're missing a few of those, it's still great tasting.

Have you ever had a diabetes check up? People with sugar problems often drink tons to self-medicate. (I'm not medically trained, just sayin')

Be careful with herbal teas: they are very healthy but they have some downsides as well. Those are negligible most of the time, unless you take in gallons of the stuff every day, which you seem to do.

>>8973

Listen to >>8979

Good tea is highly underrated and overlooked.

Hell, even cheap tea can be good if you brew it properly.

am i the only tard who thinks water is legitimately delicious?

>>9120

GTFO

>>6164

And they don't naturally eat chicken by-products (like bone meal) naturally, either.

It's not like any of the affordable eggs don't come out of factories.

>>6112

Made the French country style omelette as in the Pepin video, it had to be the best fucking thing I've ever made with eggs. Stuffed it with shredded cheddar and ham, tasted and looked very good. Wish I took a picture…

>>6138

my store is about exactly the same, but for the last few weeks the fancier cage-free eggs have been only 1.79 or so, so i've been getting those. if money were no issue i'd get them even if they weren't on sale, but since i don't eat a lot of eggs i don't have a huge problem splurging on better quality; i just don't want to waste them

>>8341

Tell me you at least make your own. I tried Sailor Boy and wanted to puke.

>hardtack

>not elven waybread

fucking humans

>>8593

Medium or well done?

fortified with weevils, the only other thing that will willingly eat any of it

>All these plebs bitching about an oversized cracker

Peanut butter or apple sauce as condiment. If too hard for your shit teeth, instead toss in soup like a crouton.

Really now…

>>9073

I live in a town in the 3rd world part of America, and I can find common spices like cinnamon and nutmeg at any grocer all year round.

>>9074

I have yet to find quality spices at any grocery store, and yes the co-op fancy store is included in that list.

Grocery gets you mediocre preground stale shit.

Nutmeg and cinnamon in particular go foul fast when preground.

Good luck finding any variety of stick cinnamon at all, anywhere.

TLDR: your spices probably suck, but I guess if you're ok with that, eggnog in July.

>>9092

it's pretty damn easy to find whole nutmeg in grocery stores, and if you're anal enough to care that cassia =/= cinnamon then you probably don't drink eggnog in the first place. that said, you can order pretty much anything you want online.

>>9093

>damn easy to find whole nutmeg in grocery stores

Not where I am, son.

>>9094

Where do you live, the ass end of Alaska? I've been from coast to coast, and nutmeg and cinnamon sticks (let alone ground cinnamon) is idiotically common to find in baking sections.

I think if you can go to a Dollar General or something like that, they have cheap ground up spice at some of those places if your normal stores don't for some reason. Either that or order online from somewhere if they have to fly shit in from a waterplane where you live or something.

Pretty much yeah.

Look in the thrift store for those 1970s vintage slow cooker cookbooks.

Makes onion soup (you know, onions, salt, water) pretty much fool proof - stir about once an hour.

Ruhlman recipe…

a few lbs of pork shoulder

some dark beer

some orange juice

paprika

cumin

salt

garlic

jalapenos

cook for like 10 hours

shred it with 2 forks

spread it out onto a sheet and broil it in the oven for a couple minutes so it gets a little crispy on the tips

serve on tortillas with avocado

people will think you are a goddamn mexican wizard

English roast, liquid, random vegetables. Eat as much as you want. Then use remaining slurry as gravy and remaining meat as shredded sandwich stuff. Perhaps even convert to pulled beef BBQ.

Cook for 6-12 hours, eat for a nearly a WEEK.

>/ck/ - Food & Cooking

doesn't look like it.

but people here do know a fair bit about nutrition. do you have an actual question or is this just a really lame shitpost?

>>9080

>that image

Seems a tad obvious.

I'll give you some nutrients nerd.

The common trend is not to salt the caramel, but to oversalt the caramel.

Mild salt (think "hint", or the more traditional "dash") is quite nice.

Thinking you're all cheffy for grabbing a handful of salt and throwing it onto a candy is dumb.

>>9100

>>5755

Salt on dark chocolate that has caramel inside it. Better yet, dark chocolate just sucks.

nigga just find a proper torrent site…