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Catalog (/ck/)

Winner of the 81rd Attention-Hungry Games
/y2k/ - 2000s Nostalgia

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R: 35 / I: 18 / P: 1 [R] [G] [-]

Whisky and Whiskey

Let's have a thread about the good ol' brown liquid. What whiskies do you guys enjoy and how far down the rabbit hole are you?

Ever since I got introduced to scotch with pic related ive spiraled down into the brinks of whisky and 2 years later ive found myself only buying expensive cask strength independently bottled juice over quantities outside of the occasional Weller or Wild Turkey.

R: 151 / I: 23 / P: 1 [R] [G] [-]

QTDDTOT - Questions that don't deserve their own thread

Anyone have a pirate for the complete Iron Chef series with subs?

R: 18 / I: 7 / P: 1 [R] [G] [-]

Keto/High Fat Recipes

I am new to cooking because of university and stick close to keto diet, not entirely because I'm already a skinny bastard but I would like to learn more recipes because I often eat the same thing daily. Thank you

R: 29 / I: 22 / P: 1 [R] [G] [-]

i got a new tray for my oven and i'm thinking of making pizza

getting dough tomorrow

what else do i need?

R: 17 / I: 5 / P: 1 [R] [G] [-]

My mom saw some documentary on Shitflix and now I have to be vegan for a year.

Someone at my mom's church tolder about "What the Health" and now I'm stuck living off of this shit. It was standard bs about how "We don't have teeth like carnivores," and other BIG FOOD, BIG PHARMA trite. They actually said one egg is on par with eight ciggaretes and I was struggling to not laugh at these retards. Any tips on making this somewhat better.

Pic Unrelated.

R: 216 / I: 123 / P: 1 [R] [G] [-]

What is /ck/ cooking today?

Old thread: http://archive.is/iODGQ

Mexican corn bread

'Swedish' meatballs

Purple hull peas / okra/ beef bacon

R: 48 / I: 14 / P: 1 [R] [G] [-]


tried making pancakes for the first time today

one cup white flour, two cups water one egg, it was enough for around 4 pancakes

put a tablespoon of sunflower oil on the pan before each pancake

but each of them still kept sticking and if i tried to flip them they'd end up falling apart. only the last one didn't fall apart, but the only part of it that got cooked was still sticking to the bottom

wat do

R: 8 / I: 1 / P: 1 [R] [G] [-]

I enjoy ducks

R: 4 / I: 2 / P: 1 [R] [G] [-]

2019 Summer Infinity Cup


The Infinity Cup is returning once again, and 8chan's boards will be fighting it out on the pitch to claim divegrass supremacy. As a board that has participated in the Cup at one point or another in its history, you are invited to the reveal stream for 2019 Summer edition of the Cup. On Saturday June 22nd, at 3 PM EDT/7 PM UTC, on cytu.be/r/8cup I'll be giving you guys an early look at the Cup's 5th edition, which will include revamped aesthetics, team stadiums and other quality of life improvements I've figured out how to do in PES 17. Hopefully this will get anons back on board with the Cup, considering it has struggled mightily since its 2nd incarnation.

So how is it going to go down? I'll be staging a couple of exhibition matches between teams using their rosters from the last Cup, and we'll shitpost our merry way through the stream. Once the stream ends, entries will be open for the Cup, and boards can start putting together/editing their rosters and kits. Entries will close in early July, the field will be determined, and the Group Draw will take place approximately a week before the Cup kicks off in August. I'm also hoping to possibly introduce managers for the Cup, although I'm still working out the details to keep this from devolving into a namefag dick measuring contest. I hope you all will tune in, and in case you aren't caught up on your board's history, I've provided some links below to get you caught up:




R: 40 / I: 9 / P: 1 [R] [G] [-]

americans are just fat because their food is so delicious.

prove me wrong

but let me throw you a protip your way:

you can't

R: 14 / I: 4 / P: 1 [R] [G] [-]



R: 7 / I: 3 / P: 1 [R] [G] [-]

How long can you keep reusing pasta water?

I’m 86 years old and I have been using the same pot of water since I was in my early twenties. I even carried that pot of water on my lap when I moved across the country –which was possible before 2001– and the water is so starchy that it has essentially congealed into goop. Now, the pasta just steams while sitting on top of the goo. Also, about 40 years in, I noticed a great earthy funkiness in my sauces, and realized that the water was fermenting.

R: 7 / I: 3 / P: 1 [R] [G] [-]

so, im a vegetarian, and i went to eat at my brother's street shitter friend's stinkdian holiday house party last month. he said all the food he was serving was vegetarian. after we sat down i bit into one of the samosas, and i swear to god i tasted chicken in there. but it took me a few seconds of chewing to realize. and when i did, i spit out this pajeet faggot's chickenshit and emptied my mouth all over the old granny across from me. she couldnt see me though because it was all over her glasses. anyway, long story short, apparently vegetarian to indians means they dont eat cow.

R: 1 / I: 0 / P: 1 [R] [G] [-]

Home cooked meals(pressure cooking eventually)

Sup /ck/!? I have a home alone holiday and have some home cooking to do. I thought I could start a thread and see if we can get the ball rollin' with other anons in here. Feel free to contribute and talk shit at my cooking style, 'cause I'll be dumping some favela cooking here. I will just dump the meals I get done on the holiday. I have some T-bones, ruckle, chicken sausages, etc.

The first day, I grinded the ruckle/red meat, so I decided to use the pressure cooker with some vegetables and try a little bit of intuition to get me a complete meal with rice and baked beans. It seems a lot of work, but it isn't because you can get 2 full meals and leftovers to soup it up at night really easy if you know the drill.

It has lots of protein, iron, fiber and low fat/cholesterol. The rice will complete the amino-acids necessary cause beans are incomplete proteins ok? Don't worry, this is really complete meal. This thing is a pain in the ass, but it is sure worthy.

>The trick here in this meal is knowing how to; mashed garlic+salt, sizzling along with the onion.


>4* tea-cups of beans, 2 if one person

>water, lots of it(if 4 portions, add water until cooker handle markings)

''*only if you want to freeze some portions for later in the week, 'cause you don't want to cook it for 40 minutes every time you want to eat it.

Also be smart about the water and the marking, or else you gonna get a hell of a surprise. I mean, seriously anon, don't fuck it up.

Sort and wash beans, no impurities like little stones or other shit. Now you add it on the pressure cooker and pour the water 3 fingers above the beans level, be generous. If you want to get it wrong, you don't want to burn your beans. 40 minutes of cooking after the vapor starts whistling. Take it off and now you have pressure-cooked beans. Take a portion(2 serving spoons) and freeze the rest into some tupperware™, bonus if you have some ice-cream pot to disappoint unwanted guests.




>500g of grinded ruckle

>1 potato

>1 carrot

>1/2 onion

>1 garlic head

>olive oil

>cooking fat


>english sauce

Peal and slice potato and carrot. Slice half onion and all garlic in little pieces(squares). Separately, smash garlic and add salt(be generous, maybe 5 teaspoons or more, you'll not be using all at once). Get the pressure cooker on the stove with olive oil and cooking fat(1/2 teaspoon). Add smashed garlic, just sprinkle it and spread like paste on the bottom, when it starts to fry and gets brownish/good smell, add sliced onions. Mix it all up and let the onions get that golden hue. You can add a teaspoon/tablespoon(preference) of english sauce to it while it is on stove. Add the meat and get a wooden spool so you can mash and separate the big chunks of meat. While you do it, you can add some table spoons of water so it doesn't get too dry. You can add sliced potato and carrot while you get all to tiny chunks. Once done, you can add water until it covers all the meat. Seal the cooker and mark 10-15 min. Depending on the fire and the pressure cooker quality, it will be done. You can always reduce the water once you open it, letting it on the stove for a while, don't forget to mix if you do.


2 tea-cups of rice

4 and 1/2 tea-cups of water(2x safe)

oregano leaves

mashed garlic(from previous round)

1/4 onion(you can save a bit for later)

You can cook it on those japanese rice cookers, but you can't add the stuff I did, because it doesn't fry the stuff. Or, you can do it oldschool like I did. If later, pre-boil water separately, then same process of meat on mid-sized/regular pan:

On the stove(max) goes olive oil, fat, garlic, then onion and rice. I know, just let rice get all that stuff together, while you mix with a wooden spoon to get the golden hue from olive oil for a while. Add boiling water to it and oregano, let it on the stove and cover pan. After 10min, open it, mix and reduce the stove power to a half. Check it(get a spoon and pierce its surface to check water level) doesn't get dry and sticks your rice to bottom, add water if needed(1 tea-cup). I think after 25min or so it will be really nice. Turn it off and close the pan, don't let the rest of the vapor scape. Let it rest for 5-10min.

Now while your rice rests and your meat is ready. You can do the same process on a small pan again with olive, mashed garlic and the rest of the onion(1/4). Now when everything is sizzling, you add the not frozen beans you separated, hot or cold water, it doesn't matter, they are already cooked. Add 2 or 3 bay leafs while it boils and even concentrated tomato sauce, to give it a nice color along with some chopped chives. Once it boils really high and you have dat thicc juice, you are done. Congratulations anon, you now have a fucking hell of a meal for a day or two depending on your appetite. Pic is somewhat related, you're welcome.

R: 90 / I: 19 / P: 2 [R] [G] [-]
Let's have a discussion on water. How do you prefer to drink water?
R: 161 / I: 35 / P: 2 [R] [G] [-]

What are foods that you absolutely hate?

For me its raw onions. I hate their texture, flavor, and they overpower everything else that is with them. I have absolutely no problems with onions if they are cooked in some way. In fact I think fried, grilled, and sauteed onions are fantastic and onions mixed into a salsa are fine.

Raw onions for some reason though are absolutely disgusting to me and if I cant pick them out of a meal then I will refuse to eat it.

R: 19 / I: 5 / P: 2 [R] [G] [-]

Does /ck/ brew beer at home?

You need a lot of gear to get started but it's not too hard.

R: 10 / I: 2 / P: 2 [R] [G] [-]

eating when flat ass broke

Im unemployed and need advice on saving money for buying food.

What can I buy for under 25-50$ at a local Publix that will last me a week or so and is generally not shitty in taste..?

No, i can't shop anywhere else. I currently live in a upscale part of the town and all the cheap grocery stores minorities shop at are too far away.

i am powerlifter fyi

R: 22 / I: 7 / P: 2 [R] [G] [-]

what to do with lots of meyer lemons

meyer lemons to be exact

i baked several batches of lemon bars but after a month and a half of far more sugar than i usually allow, the weight gain was noticeable

which is the crux of it - not sure what to do with lemons that doesn't involve sugar

i packed a few quart jars as per the salt-fermentation method but I really see that as a great option

R: 185 / I: 31 / P: 2 [R] [G] [-]
Pineapple pizza: Blasphemy or delicious?
R: 28 / I: 20 / P: 2 [R] [G] [-]

Well /ck/, would you eat a bugs?

I've eaten chapulines at a food truck once and it taste like shrimp

R: 47 / I: 8 / P: 2 [R] [G] [-]


Please give some ideas to cook good hamburgers.

I usually just buy packed meat alongside american cheese slices, mustard, mayonnaise and ketchup. I also add toppings like tomato slices.

My hamburgers are very generic and basic. So I want some ideas to make them more outstanding.

most importantly i need them to be:


>easy and fast to cook

R: 5 / I: 0 / P: 2 [R] [G] [-]

Carnivore/Meatgang thread

Post all your best meat-based ideas and recipes. They have to contain 90% (no mashed potatoes on the side faggot). The 10% is for non-meat seasonings, toppings, and sauces. Pic related is a grilled ribeye with lemon, rosemary, butter, and bell pepper

R: 93 / I: 24 / P: 2 [R] [G] [-]

>ITT: Things you tried for shits and giggles that ended up being not that bad

I just added curry powder to split pea soup and I have no regrets.

Picture unrelated.

R: 3 / I: 0 / P: 2 [R] [G] [-]

how the fuck do you make cinnamon rolls without the pastry becoming disgusting and dense

R: 21 / I: 12 / P: 2 [R] [G] [-]

Fast food? more like Fast fails, amirite?




R: 11 / I: 0 / P: 2 [R] [G] [-]

/ck/ related video channels

What cooking related stuff do you watch on the net? Personally, I enjoy chef John / foodwishes for food inspiration. I sometimes watch binging with babish, however that is more as a form of entertainment than cooking inspiration / recipes.

R: 98 / I: 46 / P: 2 [R] [G] [-]

/ck/ webm thread?

R: 4 / I: 2 / P: 2 [R] [G] [-]

Healthy cheap foods - no fatass microwave brownie shit

This is the best fucking meal of all time. I will eat this for the rest of my life.

Cost: so fucking cheap it doesn’t matter. Don’t over complicate it.

>ZERO fat

>as many kcals carbohydrates as you want

>add beans for protein

Season with lime or lemon juice to taste. Also remember to heap on the salsa.

R: 71 / I: 24 / P: 3 [R] [G] [-]

How do you fix up your hot dogs?

My favorites are:

>Fry in butter, add a but of BBQ sauce or similar. Sister says adding parmesan for some reason improves this

>Slice part way through, fry, add chipotle hot sauce and whatever greens I have

>Just drop a fried egg on it

R: 6 / I: 0 / P: 3 [R] [G] [-]

Dine & Dash On $500 Restaurant Bill

This restaurant is in my home town of Warren MI which used to be listed as the “Whitest city in America over 100K in population” but is now roughly 15% niggers and as expected, they brought their nigger culture with them from Detroit.


May 17 2019

Party of 10 dips out on $500 bill at Japanese steakhouse in Warren Michigan

Another dine and dash in metro Detroit has left a Japanese steakhouse and bistro out more than $500 after a large group decided they weren't interested in paying for their food on Mother's Day. And make no mistake, this was no accident.

That's what a Warren police corporal said while assessing the surveillance footage of the group eating. The owner of the steakhouse agrees.

"They know they didn't pay," said manager Yukio Oki.

Oki runs the Sagano Japanese Steak House & Bistro, located on Dequindre Street. He said party came in around 8 p.m. and included three small kids and a baby. Despite the connotation of a "Dine and Dash," the video surveillance is anything but.

The group is casual about their exit, meandering around their seats as they begin to leave. As kids twirl around, a couple even hugs. The group had asked the $530 bill be split among five tabs. The waitress never had a chance to deliver those bills though as the family had already walked out.

"It's Mother's Day, it sets a bad example," said Oki.

Police aren't just leaning on intuition in their suspicion that the group never intended to pay. They didn't make a reservation or call in - so police have little information to go off of. Which is why they're asking the public to review the video. If they recognize anyone, they're asked to call John Gajewski, the detective working the case at (586) 574-4793.

R: 100 / I: 58 / P: 3 [R] [G] [-]

/ck/ best of thread

Post your best bait pics

R: 13 / I: 1 / P: 3 [R] [G] [-]

>For me there was fruit and about one-half cup of coffee, with a home-made cereal made from boiling together two parts of unground wheat with one part of rye. To this was added a roll and a strip of bacon which went mostly to our dogs.

What is this thing our greatest President had for dinner each day?

R: 130 / I: 31 / P: 3 [R] [G] [-]

Vegan Thread

How does /ck/ feel about vegan cuisine and/or veganism in general?

R: 29 / I: 6 / P: 3 [R] [G] [-]





Why is this mocked? It sounds pretty good.

Any tips for making it?

R: 18 / I: 3 / P: 3 [R] [G] [-]


What is it?

/v/ Nominates 32 fighters to fight for the Champion's Belt and a chance to fight in the 33rd Mania and win the season championship

This week we're having a site wide event and we want YOU to nominate a fighter, so please pick who you think represents the board the most, and then come join us at https://cytu.be/r/8chanmania on Sunday May 12th at 2pm EST to watch your fighters win!

R: 2 / I: 1 / P: 3 [R] [G] [-]

Huge restaurant equipment

Let's share photos of

R: 3 / I: 1 / P: 3 [R] [G] [-]

Hey /ck/, how do I make a cake?

I want to make one without using a premade mix, but am not quite sure how to do it without fuckig it all up.

Also, can you make cake dough or bake a cake in a bread machine?

R: 17 / I: 1 / P: 3 [R] [G] [-]

/ck/ McBurger challenge

It's entirely too dead around here, let's shake things up a bit by having a bit of an experiment.

Go to your local McDonald's, or whatever your equivalent is of a cheap, shitty American burger joint, and buy yourself a Mcburger, plain, with or without cheese, or as many as you want.

Now, take that Shit home and do whatever you can to make it edible, whether that's perfecting a Burger, or making a Burger casserole of it.

Have to use the entirety of the burger in the dish, meaning Meat, Bun, and the processed cheese.

R: 1 / I: 0 / P: 3 [R] [G] [-]

So… I'm starting to grow my own cherry tomatoes from a little "Do it yourself" kit, and now I have my little plants growing in a proper pot. Still, I had been thinking how to crossbreed tomatoes with another vegetable to make a delicious abomination like tomapeppers or something like that.

Also I was thinking about putting some white clover all over my pot's soil to keep fertilizing it while my tomato plants grow.

Any advice/tricks/whatever?

Food growing general thread?

R: 12 / I: 4 / P: 3 [R] [G] [-]

This is my swamp. Seriously though I got a ten pound box of award winning Vidalia onions and I'm trying to figure out what to cook with them before they eventually go bad. Three of them went into the fridge for slicing. Probably going on sandwiches. Eight of them went into sous vide bags with garlic, coconut oil, and lager. Now I have about nine left. So what do you usually do with Vidalias. I guess I could eat them like apples but I'd rather cook them. Any ideas? Also that smell sweet Vidalias leave on your hands after slicing them is really pleasant.

R: 72 / I: 19 / P: 3 [R] [G] [-]

Your latest culinary cock-up?

>homemade Greek yogurt

>drop crock pot

>it shatters


Could’ve been worse. Could have been full, instead of only <2 cups left, so the mess wasn’t as bad as it could’ve been. And I only got a small cut on my foot from a flying shard. And I got the pot for like $6 from Goodwill. And I still have my second one; making two gallons at a time is too much for one guy anyway, especially regarding fridge space.

R: 4 / I: 4 / P: 3 [R] [G] [-]

Easter thread?

What are you making/did you make for Easter Sunday? Or just for holidays/family gatherings in general.

>inb4 Julianfags shilling their calendar

R: 3 / I: 1 / P: 3 [R] [G] [-]

Food Manga

What is /ck/ reading? Any suggestions? I really enjoy Addicted to Curry. It provides a recipe for every dish created in the manga so I am going to try out some of the simple recipes it provides.

R: 30 / I: 10 / P: 4 [R] [G] [-]

Truly Native Dishes

In this thread:

>country (or just enable flag if not VPN/Tor)

>best dish you can think of using only ingredients that were native to your country before written history

For example, Italy would NOT be able to use tomatoes, Ireland would NOT be able to use potatoes, Europe would hunger for all their favorite spices and Thailand would NOT be able to make Pad Thai, among other things.

R: 19 / I: 2 / P: 4 [R] [G] [-]

Truely Homemade Yogurt

How does one go about making a truly homemade yogurt? Every single tutorial or guide I find requires one that already has a starter, or uses a store-bought yogurt, except for this: http://archive.fo/KCQz6

From what information I've gathered, the biggest factor seems to be the milk itself, in that it has to be either raw, or pasteurizes. The things it cannot be are homogenized and ultra-pasteurized.

Would I really be able to use sourdough starter to make a yogurt starter? My sourdough starter makes a really sour bread, so I've been wondering, but I'm hesitant.

I figure that if push comes to shove, I'd settle for buying a mesophilic starter, since I'm used to doing fermented foods that take time vs attention.

R: 12 / I: 3 / P: 4 [R] [G] [-]

snack thread

i know snacking is bad , but what do you usually munch on when youre bored/playing vydya? also , does anyone else find that the cheaper the snack , the tastier it is ? pic related(shrimp sticks) theyre the cheapest i can find in the store and theyre the best

R: 75 / I: 17 / P: 4 [R] [G] [-]

Favorite Ice Cream

Do you have a favorite or preferred ice cream flavor? Do you have a preferred topping you put on it as well?

>Cookies & Creme


R: 20 / I: 2 / P: 4 [R] [G] [-]

Holy fuck slow cookers are amazing

Throw tastey stuff into a pot.

Press button.

Wait 12 hours.

Tastes amazing.

R: 70 / I: 12 / P: 4 [R] [G] [-]

More Seattle restaurants close doors as $15 minimum wage approaches

Seattle’s $15 minimum wage law goes into effect on April 1, 2015. As that date approaches, restaurant across the city are making the financial decision to close shop. The Washington Policy Center writes that “closings have occurred across the city, from Grub in the upscale Queen Anne Hill neighborhood, to Little Uncle in gritty Pioneer Square, to the Boat Street Cafe on Western Avenue near the waterfront.”

Of course, restaurants close for a variety of reasons. But, according to Seattle Magazine, the “impending minimum wage hike to $15 per hour” is playing a “major factor.” That’s not surprising, considering “about 36% of restaurant earnings go to paying labor costs.” Seattle Magazine,

“Washington Restaurant Association’s Anthony Anton puts it this way: “It’s not a political problem; it’s a math problem.”

R: 16 / I: 1 / P: 4 [R] [G] [-]

Oven Thread

Who's the big shot that decided most if not all modern ovens should default to 350F?

R: 1 / I: 0 / P: 4 [R] [G] [-]

Are you supposed to let pork rest when you take it off rotiserie? This guy just went and started slicing away.

R: 3 / I: 0 / P: 4 [R] [G] [-]

Hey /ck/, i've been thinking of making my own barbecue sauce (and maybe ketchup too).

Any good recipes or pointers for how to make a decent sauce?

R: 11 / I: 0 / P: 4 [R] [G] [-]

Is Groupon food vouching a scam?

This food item is $20

>> Spend $10 on the voucher

>> Spend $10 on the food at the restaraunt

>> Still spending $20 in the end

Am I missing something? How does this shit work?

R: 1 / I: 1 / P: 4 [R] [G] [-]

Recipes you've recently discovered

Any recently discovered recipes? I recently discovered chicken Paprikash while reading dracula. Today I made 'pork Paprikash', deboned and roughly chopped pork neck, simmered in sour cream for at least 30 minutes made it super tender. Both the chicken version and the pork version I've eaten with barley, would definitely recommend it.

R: 31 / I: 3 / P: 4 [R] [G] [-]

Daily reminder that yurocucks consider rotten blocks of milk actual food

R: 3 / I: 0 / P: 4 [R] [G] [-]

Why? Chicken thigh

So how shit would this recipe be in a slow cooker?


3 tbsp butter (more if needed)

3-4 tsp salt

3 onions, sliced

Quarter cabbage, sliced

1kg chicken, diced

1 green bell pepper, sliced

2-3 tbsp garlic

2 tbsp tomato paste

1 can diced tomato

3 tbsp sweet paprika

2 tbsp smoked paprika

3-4 tsp hot paprika

3 cups of chicken stock

R: 107 / I: 27 / P: 4 [R] [G] [-]

Best Breakfast

It's the most important meal of the day, /ck/. So amazing it can be eaten at any time of the day, because fuck time frames.

What makes up your dream breakfast?
R: 3 / I: 0 / P: 4 [R] [G] [-]

Is it even worth it to teach cooking to someone that know literally nothing about it?

Doesn't cook, doesn't even know the most basic things? Like why you should actually COOK stuff and not just warm it in a microwave?

R: 6 / I: 0 / P: 5 [R] [G] [-]

/fit/ here, give me some ideas on what to use my whey with for cooking

R: 22 / I: 6 / P: 5 [R] [G] [-]

low carb and sugar

I was diagnosed with diabetes on saturday but my life basically revolves around sweets and foods like pizza and pasta.

I was hoping people might know recipies for things like sugar and carb free mock milkshakes, bread, and other baked goods and sweets.

R: 4 / I: 0 / P: 5 [R] [G] [-]

>puts you in ketosis without the carb cutting

Are they based and do they work?

I’d ask fit but they aren’t answering and cuckchan I left long ago

R: 4 / I: 3 / P: 5 [R] [G] [-]


(#2 is for you innocent younguns)

R: 7 / I: 1 / P: 5 [R] [G] [-]

Bread making

I want to make some bread, but yeast is expensive over hear, so I'd like some advice with starter dough. I heard that if you keep it in the fridge you only need to feed it once to make sure the bacteria is healthy, but I'd appreciate some first hand experience advice and pitfalls.

I've made bread 2 or 3 times but never tried to make a starter dough

R: 4 / I: 2 / P: 5 [R] [G] [-]



R: 19 / I: 3 / P: 5 [R] [G] [-]

Eating pizza with utensils: blasphemy or keeping your hands clean?

R: 1 / I: 0 / P: 5 [R] [G] [-]

I'm visiting Dublin next week. What good fast food places are there in Ireland?

R: 18 / I: 5 / P: 5 [R] [G] [-]

The 8chan Cup 4


The 4th edition of the 8chan Cup is fast approaching. First kickoff is set for January 4th, 2019 at 08:00PM UTC and your board is a part of it. The Cup will be a 32 team tournament, first with a group stage followed by the 16 team Knockout Round, all to determine a champion board of the site. The 3rd editon of the Cup saw the debut of 15 different boards, all of which are returning to shoot for glory once again, amongst revived boards and a few new ones as well. The Cup is being defended by >>>/christian/, who grinded out a 1-0 victory in the Finals over newcomers >>>/ita/. Eternal powerhouse >>>/bane/ managed to claim 3rd place over >>>/strek/ by stopping the Trekkies potent offense and pouring on four goals of their own. For a full breakdown of the 2018 Summer Cup, please take a look at the wiki http://infinitycup.shoutwiki.com/wiki/The_8chan_Cup

In 2019, your board has been drawn into Group B, with /gamergatehq/, /tv/, and /a/. Please use this thread for pre-tournament hype and also any MINOR tweaks that may need to be made.

For the full wiki: http://infinitycup.shoutwiki.com/

For the stream: https://cytu.be/r/8cup

R: 18 / I: 5 / P: 5 [R] [G] [-]

how do you get this shit to have any actual flavor without soy sauce?

rice+egg hardly has any flavor for me, but i don't want to put soy sauce on anything

R: 17 / I: 6 / P: 5 [R] [G] [-]


So I just found out I can't have wheat, and possibly several other gluten-containing grains. And it turns out that most artificial coffee creamers are soy-based or at least contain it for emulsification purposes, and soy can set off gluten intolerances. This is very unfortunate, because my living situation makes cream hard to store, and besides that I'm lactose intolerant.

What the fuck do I put in my coffee?

Coffee General, I guess.

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For me it's the Chicago deep dish stromboli

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Can we have a thread dedicated to the best culinary ingredient that will improve over ninety percent of dishes?

Remember that there is no such thing as using too much garlic.

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How do I cook good pork chops?

Looking for something different than the usual cookup.

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Can you cook a meal using nothing more than salt, pepper, and eight ingredients which start with CH?


Your ingredients must, in English, start with the letters CH. Adjectives, such as colour, are not included in the name. This means you can use cherry tomatoes, but not, for example, "chopped" tomatoes.

If your ingredient has more than one word in the name, the FIRST word must start with CH, so cheddar is allowed, but "parmesan cheese" is not.

If your ingredient name starts with a location, that location must mean the ingredient is distinct from others. This means Chilean bass is allowed, as it is different to bass found elsewhere in the world, whereas Chinese rice is not allowed, as it is not distinct from rice grown in other countries.

Your ingredient must be obvious from the name you give. This avoids workarounds like saying "cheese" to be able to use ricotta, for example.

Let's see what you can come up with.

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Post food images you have fapped to.

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Is he actually a good chef or is it just the fact that the british consider anyone that can fry an egg a michelin star chef?

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National Cuisine Rankings

ITT: We rank national cuisine.

>God Tier



>Great Tier




>Good Tier







>Meh Tier

Most Slavic

Most Latin American

Most African


>Awful Tier




>Shit, Nigger, What Are You Doing Tier



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When I was a kid I hated mushroom but eventually I grew to like them, and now I have a bit of an obsession.

What are your favorite kind of 'shrooms, and how do you like to eat them?

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/v/ invites you to an awful cooking stream

Hi /ck/! Dunno if you guys are alive, but you're invited to tonight's

Ghibli with Jack

cooking cytube stream /v/'s Uncommon Time is holding in a couple minutes. Come on by if you want to see some thot horribly fuck up simple meals like bacon and eggs.


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What's your favorite cheese, /ck/. I just had some Delice de Bourgogne, It's beat out Saint Albray as my new favorite.

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Look this laddies!


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Anybody cook/bake anything fancy this Christmas?

Pic related is my Bûche de Noël. My first time making one, but it turned out okay… I think.

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Instant Ramen General

A lot of ramen threads end up being about the things you can do to an ordinary ramen package to make it better, although all the typical suggestions do usually help they can also raise the cost to the point where if you're going to buy extras–should just cook your own soup from scratch because it will be superior than any fancy-ed up ramen packs.

What as-is ramen have you purchased and found to be of the highest relative quality? Try to keep it under $5.00 a bowl because at that price you could easily buy a hot lunch that is much better than ramen.

Whatever just share your noodle experiences.

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Who here's tried this stuff, what's it taste like, and can I make it with the snails around my garden?

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greek spread

I was at a party the other day and somebody brought this spread that was supposedly greek, had lots of garlic in it and the bulk of the spread was supposedly MADE OUT OF BREAD, i forgot the name of it, does anybody know what i could be talking about? shit was so good

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>What are you cooking? Care to share your recipe?

>What are you looking forward to eating?

>White or dark?

>Favorite dessert?

>Favorite leftovers?

>Does gravy go on everything?

For me:

>Cranberry sauce with honey and orange, this one https://www.wellplated.com/homemade-cranberry-sauce/

>My mom's mashed potatoes mixed with every dairy product ever


>Apple crisp

>Classic turkey and cranberry sauce sandwich


Also welcome: share Thanksgiving stories, request recipes, give turkey roasting tips, extol the virtues of tofurkey and get called a faggot.

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How bad is it? If I like sauerkraut would I be into it? I hear it smells like twice warmed over summer garbage and that's the extent of my experience regarding it.

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How do you cook octopus, /ck/? I just cooked one and it turned out okay, I simmered for about 30 minutes, until I could pierce the flesh with a knife without much resistance. Then I drained it and let it cool. After it cooled I tossed it with olive oil, salt, and pepper and then grilled it for about 5 minutes until browned on both sides. The flavor was quite good, but it was a bit chewier than I would have liked. A couple pieces of the arms were quite tender, but parts of the mantle were pretty rubbery. What do you guys do to get better flavor/texture for your octopus?

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what exactly are the downsides of soy?

i've been trying to avoid it for years now but it's literally in everything unless my diet triples in price

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Cooking with semen

I'm not joking or trying to be funny. Semen has a high protein density which makes it at the very least nutritious. That being said, how can semen be used in cooking? I was thinking about using semen as a condiment for burgers, hot dogs and sandwiches. Have you ever done any kitchen experimentation with semen? What do you think it could go well with? Any recipes or recipe ideas? Any serious intake on this subject is much appreciated.

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how do I make this stuff not taste like shit (tried honey and cinamon already) and what's so good about it for muscles?

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Recipe request

I am looking for a recipe from a business called soupplantation


I am looking for their recipe for M

hac and cheese.

Does anyone happen to have the original recipe or an idea of where I could look to find it?

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Why is store-bough hummus so good?

What's the secret?

I've tried to make my own from chickpeas and sesame, but it never comes out right.

Plz help a hummus friend.

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why is the () word filtered?

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What is /ck/ making for thanksgiving?

What are you guys making?

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Easy to make Breakfast.

Anyone have any tips on making a classic american breakfast? I usually make two american grilled cheese sandwitches or four eggs with cheese, a bagel with cream cheese and some sliced tomatos.

With the grilled cheese I put some butter as anti-stick and flavor, let it fry on the frying pan for about a minute, pick it up and put in another slice of butter, flip it, let it cook, add some salt and put it on a plate.

For the eggs: I crack open about four, mix them, rip up some cheese and put it in the mixed yolk, scramble the eggs to the point before its still fluffy, put some salt and then slice up some tomatos and add in a bagel with cream cheese.

Anything I can add to this? Maybe some fruits or whatever? Let me know how you do breakfast.

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Gross-sounding foods that are actually delicious?

A personal favorite of mine is a honey bun with crushed up spicy sweet chili doritos and hot cheetos

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What is /ck/ cooking today?

Old thread :



Omlette quiche(?) with crossiant breading. Very tasty.

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So i just made a cup of hand squeezed lemon, salt, wine, water and a small chunk of raw beef. And it tastes…… nice.

Any other absolutely weird shit that somehow works?

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If "proper" grilled cheese cannot have anything between the bread other than various types of cheese does that restriction also extend to the bread itself?

Suppose I hollowed out two slices of bread, made egg in basket, and placed cheese between the slices, would it fit the definition of a "proper" grilled cheese or just be two slices of egg in basket with cheese?.

Supposed you made some type of meat infused bread, would that bread be unusable in a proper grilled cheese due the the inclusion of meat?

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kind of dumb youtube tutorials

How to make black garlic in a rice cooker you will need:

>one rice cooker set to low (that will now stink of garlic when you make rice)

>buttload of garlic

>electricity to keep it running for two damn weeks straight (must live next to power plant)

congratulations you saved 5 cents a bulb overall and lost two weeks!

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how do i into burger

retard here with little to no cooking skill, best i can do is eggs/rice

felt like getting meat today so i got pork to make burgers

i've got a stainless steel pot, put some oil in it and let it heat up

only put some mild spices in the meat and put them in the pot

took a while for them to cook since i might have accidentally made them too thick, but eventually the inner side looked etable

also put eggs on top of the burger, some green onion too, butter for the buns

it tastes alright and i don't think i poisoned myself in any way, but it still doesn't feel quite right, maybe because i used pork


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Ramen (or other NEET food

How does /ck/ makes a ramen?

We will all be grading each other based on:

[] Flavor

[] Effort

[] Price

[] Nutrition

[] Healthiness

>pic related, my ramen recipe.

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Burger recipes

I love cooking burgers. I've experimented a lot since I worked in a country style diner. My recipe now consists of putting shredded colby jack chees in the middle of a burger that is about 4 ounces, cooking over a medium heat so as not to char it, or leave the inside uncooked. Smack some butter on them big ass bleached white buns (Although I found some garlic buns and cut those in half instead) Grill them until they are browned. Bacon cut to where they are about 3-4 inches cooked (Still soft, not too crispy) One thin slice of tomato on the bottom, then the bacon, slice of pepper jack, patty, slice of pepper jack, barbecue and ketchup, shredded lettuce, burger pickles, and top it off with the bun. What are y'all doing? I feel like there is something I could to to make that shit better, but I dunno.

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So this place is opening in place of the old Five Guy's in my town. What should I expect from it?

Also, sandwich general thread, I suppose.

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what cheese is good for grilled cheese sandwitches?

the one i have right now has almost no flavor, it's like i'm eating toast with rubber between it

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I got a soda stream because the previous owner never used it. What can I do with this?

So far I've discovered mixing orange juice concentrate (fresh orange juice is seasonal and expensive here) with water from it works really nicely. Even better is that because it's just water I don't have to clean the handwash only bottle. Any other ideas?

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Why is raw meat so much better than cooked meat?

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Banana curry

Any banana curry recipes?

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You can now only cook with one spice for the rest of your life. What spice do you choose, and why is it smoked paprika?

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Good day fine sages of /ck/.

What is your opinion on marination? How much is too much? Do you just usually let it soak for a day or stick to a set time?

I myself am trying to prepare some lamb and some people have suggested I let it soak for about 3-4 hours in balsamic marinade, but frankly I don't really see the issue in just letting it do it's work overnight.

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>fads you will never understand

This salted caramel craze is too much.

Can't even get normal caramel without some girl thinking she's trendy for putting fucking salt on a sweet.

I understand caramel can be a little sweet but all salt does is give it a strong savory aftertaste. Drink some water/tea/coffee after eating something sweet instead.

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Vital wheat gluten

Long ago I bought a 50-lb bag of the stuff for use with breadmaking. I've stopped making bread but I still have a shit ton left. What else can I do with it other than seitan? I tried putting it in a breadmaker with only water with disastrous results…

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have you ever tried to have a meal/drink that featured in a cartoon?

you name it: scooby snacks, jawbreakers, lasagna, or even the 4th ice cream flavour?

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What does CK think of Chili Chana?

Yay or nay?

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What is the best cheese and sauce combo to use on a homemade pizza? Papa John's is the only decent place near me, and I could really use a new option. Alternatively, any nice places in Toronto to check out would be cool.

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Stress Food

What do you eat/cook after a day where shit got fucked up/to unrustle your jimmies?

I usually just go for bananas and tea. Must be the potassium or something.

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>normyz still eat meat, eggs, and dairy like they're a staple part of the diet

either go flexitarian, vegetarian, or vegan; any other diet is for lazy normyz with no sense of self-control

but seriously, why do people still gourge on garbage like McDonalds and Red Lobster to this day? if you're going to support an industry that kills animals for your own self-satisfaction and convenience when it's utterly unnecessary and only bad for your health and the environment, at least don't have such shit tastes in food. a living creature didn't die to be turned into garbage, at least give the creature's corpse some dignity and don't let it become shitty McDonalds food or make it a staple part of your diet. flexitarians are cool too but people who are completely oblivious to veganism and just eat meat constantly deserve what's coming to them

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Quick to prepare meals

I've got my perfect soup steaming away in front of me, quick to make and very delicious so I wanted to share the recipe with you anons

1. buy several of pic related in several varieties. here are some examples:

>chicken and lee

>cream of mushroom

>beef and tomato

2. buy some cheddar, my preference is matured

3. grate the cheese

4. mix together a packet of each with some of your grated cheese

5. add hot water and continue to stir

It doesn't cost much to buy all the ingredients at all, in addition some canned sardines in tomato sauce on the side tops it all off.

anyone want to share their own meals?

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Regional foods

What are some foods specific to your country or part of the country, what are they, and how good are they?

>Cincinnati Chili

>It's just spaghetti with spiced ground beef on top

>Pretty good

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What would be some unusual western dishes to make that don't require a bunch of work? I've been living off of homemade bread for over a week now, and it's getting really boring. I can't imagine eating worse than a futile peasants is doing me any good either. Shortly, I'm going to build myself a screen box to cure meat in, but curing the meat will take some time.

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Cooking Video Appreciation II

From the old one:

>Hey folks. I enjoy watching cooking videos. Got any you want to share?

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Rate reddit's cookbook


You have to let the download restart to view.

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Olive Oil

(I apologize if there is already a thread. Thw search option isn't working.)

So what are the best brands of olive oil? Bonus points for organic. Must be authentic, and not shitty blends.

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Hey /ck/, foreignfag here. I'm going to be visiting the US for the first time for some business in September. I'm going to be about a week in Baltimore, about a day in DC, and about a week in NY. Can anyone recommend some must-visit restaurants and general food experiences?

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You have exactly 5 seconds to tell me why I shouldn't buy this haggis.

>never had before

>want to try

>$50 bucks shipped but it's kind of a once in a lifetime thing as an amerifat

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Do you have an opinion on cilantro?

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Ayy /ck/ i have never liked cooking. I don't know if its a disorder or something but i don't like much of the cooked stuff. My favourite foods are like olives, tomatoes, cheese and i can eat em all day. Sure i cook some veggies and ots not like im vegan or something i just eat the shit out of raw fruits and vegetables 24/7.

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Ingredients you always use when cooking

Besides soy, I know you guys can't live without it.

Pic related, I'm not a Med, but I fucking love garlic, I put that shit in everything. When I need to snack on something, I eat it raw with a piece of cheese or something. I don't really notice or care about the smell, but I'm a NEET so it practically doesn't matter.

I also really like olive oil and use it instead of other kinds of oil or butter whenever possible.

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Cooking / eating with boomers

Share stories

>years ago I asked dad to get me chicken wings

>he has no idea what chicken wings are

>asks me if I mean breasts or thighs

>no chicken wings retard

>he comes back an hour later from KFC

>literally deepfried bones without any sauce

<story 2

>ask mom to pick up some bread from bakery

>she comes home and announces she got me a “long bread”

>doesn’t even know it’s a baguette…

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Texas BBQ Megathread

Hey /ck/. I am going to try my first Texas style bbq tomorrow. I was inspired by Robert Rodriguez: https://www.youtube.com/watch?v=ZGOQ_npS4pI

My plan is to use a gas grill and hickory wood chips to provide the smokey flavor. I don't have a charocal bbq or wood fire smoker. Any tips, tricks, or recommendations for getting good results from a gas bbq? Thanks.

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Hey guys you were nominated for 8chan cup.

If you will do the following:

Figure out an emblem

Decide your team members

Give me your goal horn

Give me your Anthem

When you've got some stuff deicded post your emblem in a thread for /ck/ on >>>/8cup/ before wednesday. Doesn't have to be your final emblem, just one that represents your board.

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quick question to any italians out there:

how much sugar do y'all put in your tomato sauce? i tried to make some homemade tomato sauce the other night but it tasted sour and i didnt like it. i put about 4 table spoons of white sugar in it and then it tasted okay. what did i do wrong?

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5 portions of the last food you ate come into your house and try to kill you, how fucked are you?

>inb4 food can't move

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International Pancakes

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new diet coke flavors.

what one would you try?

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STDDTOT - Statements/suggestions that don't deserve their own thread

Accidental discovery: 1/4-cup peanuts. Coffee bean grinder until powder. 1 tsp honey. Grind more. Thick, sweet peanut butter.

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Food Chemistry

Any good resources for food chemistry education? Volume 3 of the Cooking in Russia book was useful, but I need more.

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Can we get an educational thread? YouTube videos and sites for people who want to build their skills?

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Bread baking temperature

>"Many basic breads, containing only flour, water, and yeast, are baked at high temperatures, usually 400ºF and above, while breads containing enrichments, such as eggs, milk, or butter, are baked at lower temperatures"

Why tough? I've read the same thing in like 10 different places.

Say I put my butter-enriched bread dough in a high-temperature oven going at full throttle. What's gonna happen?

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If you store dairy, meats and veggies in the same fridge, you are a fucking retard.

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Portland Restaurants

What are some nice and inexpensive places to eat at in Portland, OR?

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press F to pay respect you motherfuckers

: - (

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Rip in piss

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What goes better with oregano bread?

Bought some of this shit today, by itself it tastes really good, but i wanna eat it with something for dinner

/ck/ucks can help a nigga out?

pic unrelated

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So i have a shit ton of freshly harvested tomatoes, and little to no cooking experience. How do I make a simple tomato soup? All the recipes i found online want to use canned and precrushed tomatoes, and I don't know what the fuck to do with all these fresh tomatoes.

Also ideas for what to do with tomatoes in general would be appreciated. I have an assload.

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>love the quality and ease of the pizza delivery service

>all their pizzas are greasy nino-tier shit

life is suffering

why is dominos such garbage

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Are Tacos Sandwiches and why is the answer yes?

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Story / copypasta thread

Didn't see one.

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Broccoli is the worst vegetable

Bush Sr. was a horrible, gun grabber of a president (When's the import ban EO being reversed Trump?), but I must agree with him here: Broccoli is the worst vegetable.

Garlic, peppers, ginger and onions of all types are as much seasonings as they are vegetables and it's impossible to cook anything of without them. Potatoes need no explanation. Spinach and Kale are excellent at absorbing flavor have pleasant texture in any soup. Carrots and celery are great at absorbing flavor, and they can very much be eaten raw on their own. Cabbage needs the right preparation, but also works within certain dishes. Even cauliflower, a close relative of broccoli, is worthwhile mashed.

Broccoli however has no such qualities. It doesn't cook, merely become less raw, and and maintains its horrid texture no matter what you do. You can't stir it into anything before the end, much less cut it or run it through a masher or food processor. The shape means dressing or sauce doesn't really do much to mask the flavor.

Try to change my mind /ck/. Hard Mode: Actually make broccoli edible instead of finding an obscure vegetable even worse than it

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ITT: Unusual recipes

I don't care if it's the description of the recipe or the actual ingredients themselves, just post some odd, tasty looking shit.

>Salat. Take persel, sawge, grene garlec, chibolles, letys, leek, spinoches, borage, myntes, prymos, violettes, porrettes, fenel, and toun cressis, rosemarye, purslarye; laue and waishe hem clene. Pike hem. Pluk hem small wiþ þyn honde, and myng hem wel with rawe oile; lay on vyneger and salt, and serue it forth.


This is Ye Old Salad, peasants need not apply. I could translate this but most of it's pretty straightforward if you ask me.

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Al/ck/ general

What are you drinking and how much edition.

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poorfig lifehack rice

1x tupperware box filled with cooked rice

1/4-1/2 raw or cooked chopped onion

1x $1 menu basic mcdonalds hamburger

cutlery from home (discard bun or save for later)

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Anyone work in a kitchen?

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Do steamed ham recipes actually exist?

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Staples of your diet

What is something that you always find yourself making, /ck/?

>Strain a can of mixed beans

>Dice two large tomatoes, or four small ones

>Dice two small cucumbers, or one long one

>Dice two small onions, a medium sized onion, or part of a large onion

>Finely cut up a generous amount of parsley

>Throw all of the above into a wide bowl

>Add two to three caps of balsamic vinegar, two generous pinches of dried oregano, and a drizzle of oil

>Salt to taste, toss, and enjoy

This makes a surprising amount of flavourful salad for such a deceptively small input of ingredients. It's also pretty quick, and relatively cheap depending on what green grocers are like where you live.

>Rinse n-cups of brown rice

>Formulate 2n-cups of chicken or vegetable stock

>Place in rice cooker

>Add n-tsps of olive oil and minced garlic, and stir through


>Once rice is done, transfer to another bowl

>Add another tsp of olive oil to loosen it up

>Add salt, pepper, and dried oregano to taste

>Optionally, fry some eggs (scrambled or not) and toss it through the rice

Again, it's a blinking obvious "recipe", but you can't really go wrong for the cost.

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Hello ck/ I was looking to make a energy drink out of pic related, was told to come here for help. I would be graceful if you could help, thank you.

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Weeb food general

Let's see how good are you into this?

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Whats the deal with none English white people and their inability to deal with spice?

>American friend claims they found 'super rare worlds hottest ramen'

>Claims eating it nearly killed him

>Links me to youtube videos of americans, germans and french people all nearly dying eating it

>Its just a Shin Cup. Not even Shin Cup BLACK just a regular, not even a Shin Cup BIG.

>mfw i buy these 6 for £3 at ASDA

>Barely spicy at all.

>Canadian friends come over to visit

>All want to try traditional 'the works' kebab in a naan

>Cannot eat it and stop in coughing fits.

>The 'fruity ketchup' which is the mildest chilli is too strong.

>See a lot of asian people from india or korea say 'white people grow up without spice so cannot deal'

>Looking back englands colonial empire days lead to all modern english people growing up with curries and heavily spiced goods as a staple of the diet.

>Mfw watching "chilli heads" eat a seasoning and act like its a marathon.

I realise it sounds like a 'my dick is so big' self aggrandisement but IS there a lower spice tolerance in places like the US and western europe?

It seems like shit we eat in england as just delicious food is some ridiculous strong man trial elsewhere and i dont get it.

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One Thread--Two Questions

1. Are you ready to make the next step, from glutton, to foodie, and then finally gourmand?

2. Have you ever experimented with illegal cooking?

For example here in California foie gras is illegal, so presumably somebody who has caught a goose and is force feeding it to death in his suburban home is a criminal.

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Photos of restaurant dishes

inb4/foodie-instagram roodiepoodery

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>when a recipe lists more than six ingredients

This is the shit keeping me from making 'proper' curry. How do you guys do it? Is there a key to it like "look for the important ingredients and ignore things like herbs and spices"?

I can do 'home cooking' style throw-shit-in-a-pot and make all sorts of soups and mixtures to pour over rice, but I've never been able to follow a recipe that has had more than six ingredients.

While I'm at it, shit like "add half a teaspoon of tahini" like fucker where the hell am I supposed to get half a teaspoon of tahini from? They only sell them in 2 liter containers around here. And all this fancy ass bullcrap like "lightly beat two eggs and a pinch of cream of tartar in a froppe dish" fucker I've got a pot and a pan and a slow cooker. I just wanted to make some fucking chicken corn chowder and these assholes have me looking in a dictionary trying to figure out the etymology of half of these ingredients so I know which ethnic supermarkets I need to drive to.

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What is important when buying a crock pot/slow cooker? I see there's aluminium, ceramics, stainless steel, etc.

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Learn how kill and clean a rabbit!

Anyone got a recipe for rabbit stew?

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if you enjoy soda, please join us

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Best Pizza I’ve ever ate recipe

Makes one 16” Pizza

Prep Time about 2 Hours

Cook Time approximately 18-25 mins depending on oven and toppings etc

I didn’t include toppings but it takes about 12 ounces of cheese. I prefer a mixture of half provolone and half mozzarella.


1 1/2 Teaspoons of Yeast

7/8 Cup All Purpose Flour

1 1/8 Cup Bread Flour

1/4 Teaspoon Baking Powder

1/2 Teaspoon Salt

1/2 Teaspoon Sugar

1/2 Teaspoon Honey

150ml of Water

1 Tablespoon Olive Oil

1 Tablespoon Balsamic Vinegar

1 Tablespoon Red Wine Vinegar

Pizza Sauce Recipe:

1 Roma Tomato

1 3/4 Cup of Water

1 6oz Can of Tomato Paste

2 Teaspoons of Minced Garlic

1/2 Teaspoon Sweet Basil

1/4 Teaspoon Oregano

1 Teaspoon Dried Onion

1/4 Teaspoon Thyme

1/8 Teaspoon Parsley

1/8 Teaspoon Salt

1/8 Teaspoon Pepper

1 Tablespoon Olive Oil

1/2 Teaspoon Brown Sugar

1/2 Teaspoon Honey

1 Tablespoon Parmesan

1/2 Teaspoon Ketchup

Directions for dough:

Get a Pyrex measuring cup and pour in the water. Microwave the water for about 30 seconds. Next take the measuring cup out of microwave and stir in the sugar and the honey. Now add the yeast and stir well. Set this aside for about 10-15 minutes.

In a mixing bowl mix the dry ingredients: All Purpose Flour, Bread Flour, Baking Powder and Salt. Take about 3/4 of the dry mix out of mixing bowl and set it aside. You should have about a quarter of the mix now left in the mixing bowl.

In the mixing bowl where there is only a quarter of the dry mix add the yeast water, olive oil, balsamic and red wine vinegar. Whisk this together very well for about 20 seconds. Immediately dump the rest of the flour mix into the bowl. I like to use a wooden spoon to mix the rest together.

Knead the dough for a good 10-15 minutes. If you have a machine that can knead dough then use that if not look up how to hand knead pizza dough online. You may have to sprinkle a little extra Bread Flour from time to time if it gets too sticky while kneading.

Once kneading is finished form the dough into a ball then grease your hands with about a half tablespoon of olive oil and coat the dough ball. Next place the ball of dough into a large bowl and cover with cheese cloth or plastic wrap.

Let the dough rise for about an hour in the kitchen then punch it down and knead it again for 10-15 mins and recoat with olive oil.

Place the dough in the fridge. In about 45 minutes the dough is ready to be formed to make the pizza.

Directions for sauce:

This recipe makes enough sauce for about 2 Pizzas.

Take the roma tomato and put it into a food processor or blender and make it into a sauce like consistency. Add the tomato you just blended and rest of sauce ingredients into a small cooking pot on the stove. Put on low heat and leave the lid on until it simmers then take off the lid to let some of the water evaporate. Cook on low heat for at least an hour or more (depending on desired consistency). When it’s time to put the sauce on the dough I recommend starting with 3/4 of a cup of sauce I definitely would not use any more more than a cup of sauce.

Directions for cooking:

Preheat oven to 425 make sure you have a center oven rack placed already.

Grease a 16” flat pizza pan lightly with olive oil.

Use about a handful of bread flour and coat the counter or wherever you are going to form the dough.

If you don’t know how to work dough by hand I suggest looking it up online. This dough is amazing to work with and rolling pins are for the birds.

Once you got dough made into pizza crust place on pizza pan. If you stretched too much of the dough and too much over hang then just hold pan about 6 inches in air and drop flat on counter. It will shrink a little that way.

Sauce the crust evenly and do not put too much sauce on there as it won’t cook as well. Start with 3/4 cup of sauce and spread evenly. If that looks too light add a tad more.

Use about 2/3 of the cheese and evenly coat the crust. Add toppings and add rest of cheese on top (this will help hold toppings together).

Cooking time varies as not all ovens are the same. It usually takes about 18 minutes on center rack then move the pizza to bottom rack for 3-4 mins to make the bottom lightly golden.

When done let it rest for at least 8 minutes before cutting and serving.


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ayo, just got a small oven

any simple shit i can make in it?

so far i've only tried ham and i'll try potatoes tomorrow

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Any one on /ck/ like experimenting with primitive cooking?

I found this guy on YouTube, I think he's a reenactor that goes pretty deep into his craft.

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how the fuck do you make instant coffee taste good?

at this point i'm used to drinking it with no sugar at all, because even if i add tons of sugar, i still taste the bitterness

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i'm in the mood for smoothies, but i have no blender or anything like it

do i just get a cheap one?

or are smoothies cancer and not worth it

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What do you want to see on /ck/ ?

BO here, is there anything you guys want to see on this board?

Pic unrelated.

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So I made some chilli in a crockpot for a potluck I wasn't able to attend in person, and one of the people there lost the elastic band for my pot. A replacement, after adding in shipping, costs almost as much as just getting a new one. Anyone know a good place to get a replacement for cheap? Or an elastic band I can use as an alternative? It's a 5 quart crock pot.

Pic unrelated.

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What are some beginner dishes for someone new to cooking and with no real taste for meat?

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Online courses in Korean Buddhist cooking


>Chef, instructor, and author Shin Kim invites you to her kitchen, where you'll learn the basics of Korean Buddhist cooking. Over four weeks, Shin will introduce you to the guiding values, principles, and history of traditional Korean temple cuisine through quick and easy recipes. Try your hand at delicious vegetarian dishes that monks and nuns have cooked in Korean monasteries for centuries. To round off each week’s cooking lesson, Korean Zen teacher Bo-Mi Choi will offer a dharma talk and practice instructions to shift the way we relate to food, cooking, and eating.

Any richfag wanna tell the rest of us if this is worth ~$120?

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Save me, /ck/!

I admit, i looked for a board to help me with university paper on national foods. I need to make a list (of 10) about national, unusual foods. The unusual part is not mandatory, but as a bonus. I spent last 3 days hardly getting any sleep and burying myself in cookbooks. I need not only the origin and recipe, but also why is certain food special to certain nation.

To not make this complicated for you, here is what i need to know:

>Name of the food, in original language

>Story around it. Why is the food interesting?

>Recipe reccomended

I am just fucking desperate.

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Local Beverages

The board seems to have a scant few threads about liquid matter, lets have a discourse about your particular thirst quencher. To make it interesting, only post your local (or made-it-yourself) beverage


>favorite underrated indigenous drinks

>hows it made

>hows it taste

>why other fags should try it, else they’re a queer

I’ll start

<Tea with Egg

<Make some tea (jasmine for me, since its the most ‘vanilla-like’ tea)

<Get some egg yolk

<Pour it into a glass and toss in some sugar (along with condensed milk if you have it)

<Stir the shit out of it until it rises

<Pour the tea you’ve already made into the egg mixture

<Add some lemon lime for taste

<it taste fucking great and warms you up like a good, warm, honey lemon tea. Also proteins with Glucose

<Tea in itself is kinda boring, why not spice it up?

Also this image is not mine

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What the fuck does Doneness mean? What the fuck is the difference between medium rare and rare, I have never cooked once in my life and have always just cooked my meat spiceless but trying to grasp this concept is so hard for me. What the fuck is about, no one explained that, they just keep talking about touching my thumb and shit, I have no idea what the fuck any of this is.

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Post comfy food reviews

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post your favorite khlav kalash recipes

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Banner Thread

So I just made this banner and thought I'd post it some creepy guy on /b/ uploaded the original pic and another anon suggested I'd make a banner for /ck/ with it so here you can use it if you want.

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Pasta and butter


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Hey /ck/.

I figured this would be relevant to your interests; Simply Sara has started making videos again.

>A pinch of salt


This is going to be good.

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I want to cook up some shit using alligator meat, but they don't sell them anywhere near my local. Anyone know of any reliable sites where I can order some delicious reptile flesh?

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How do I cook this ?

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i need sugestions on simple shit i can do with potatoes

i've tried frying them twice now. they turn out ok, but i end up having to use way too much oil for this, and on a side note i can't make them crispy enough

gonna try baking potatoes in the oven for dinner tonight

what else can i do with them?

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A few weeks ago I had an energy bar made with milled crickets (pic related.) It was pretty good.

Apparently they produce more protein and nutrients using less feed, water, and space than conventional livestock. I'm no fan of PETA, but the thought of being able to feed our growing population without using today's farming methods gives me a lot more hope for humanity.

What do you guys think? Have you tried them? Would you do it regularly if they were cheap enough?

Products and Information



http://bittyfoods.com/ ← cookies




Document by the UN


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Why do so many people prefer bland and boring white meat? Don't they realize that dark meat is dynamic, bold, and flavorful?


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What's up, coo/ck/s. Got a deep frier. Now what?

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I want to improve my lasagna, anything I can do to make it better.

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how does /ck/ flavor it's home made yogurt?

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Ausfags seriously feed this to their kids.

>Cool bread, Jack! Want to bring it to The Lodge?

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Help finding an episode?

There's an episode on Kitchen Nightmares/Hotel Hell that had a chef that can't even cook a hard boiled egg. Anyone know which one? It's hard to sift through so many episodes to find it.

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- 150gr of pasta

- 50gr of pancetta (closer to speak than bacon)

- 2 cups of grated Grana Padano

- 4 XL eggs

Is this kino carbonara?

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I have Crepe Recipe I want to share

My wife adores these. It is my own spin on a Germanic recipe. I don't know the origin or style I only know what I have cooked.

Ingredients for the crepes:

>• 3 Tablespoons butter (melted and cooled for a few minutes)

>• 1 cup (125g) all-purpose flour

>• 1 Tablespoon sugar

>• 1/2 teaspoon Cinnamon

>• 1/8 teaspoon salt

>• 1 and 1/4 cups (180ml) milk

>• 2 large eggs

>• 1 and 1/2 teaspoons vanilla

Step 1: Melt and cool the butter in the pan you plan on using for the crepes. Let it cool slightly before adding it to the rest of the mix to avoid scrambling the eggs. Do not clean the pan yet. You’ll use that thin layer of butter when cooking the crepes.

Step2: Mix all the listed ingredients in a bowl. You can let it sit in the fridge for an hour, but no more than 1 day. Take it out and stir it when you are ready to cook.

Step 3: Pour some of the mix into the pan at medium heat. Only pour enough to cover the bottom of the pan about 1/8 of an inch.

Step 4: Cook the crepes until they are lightly browned on the bottom, then flip it and cook the other side being careful not to tear the crepe. Put your spatula under the edges every so often to make sure it doesn’t stick. If you used enough butter you might be able to slide the crepe back and forth in the pan by swishing the pan side to side once you have unstuck the bottom with a spatula. Once both sides are ¾ lightly brown set it aside.

Fillings and toppings:

>• 1 tablespoon Sugar

>• 1/2 teaspoon Cinnamon

>• Some Blackberry Jam

>• Cream Cheese?

>• Some sort of >50 proof alcohol that has a fruity taste.

Step 5: Spread the Jam on the finished crepes, and if you like a less sweet more savory crepe you can also add cream cheese. I don't like this but my wife does.

Step 6: Roll the crepe into a burrito shape and sprinkle a mixture of that cinnamon and sugar on it if you like a childish taste like me. Garnish with blackberries and a dollop of whipped cream if you are showing off.

You can eat like this, However if you REALLY want to impress a date. Go on to step 7.

Step 7: Pour a some Cognac or Cooking Sherry or Coconut Rum, anything over 50 proof on it. Enough to make a very thin puddle at the bottom. Light it on fire long enough to caramelize the cinnamon and sugar, but be sure to blow it out like a birthday candle before it burns the edges. Serve in dimly lit room at night for maximum effect.

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Bread thread

what breads have you been making /ck/?

me? I've been doing sourdough bread, going off pic related and watching the listed YT videos as sort of a guide while using a simple recipe for measuring.

1st loaf - misread the recipe, used far too much water, the dough seemed to barely rise at all despite a 16-hour ferment and a 3-hour proof, it more or less deformed to an almost-liquid state, so in my apathy, I put it in a normal bread pan instead of my cast-iron pan. baked 450 F for 30 min total, it turned out better than expected. loaf was fine, except it was slightly undercooked in the middle. pop a slice in the toaster and it's perfect.

2nd loaf - used less water this time around, formed fine, proofed pretty good. I cut the surface too deep and it started losing it's shape. used the cast iron pan & lid to serve as a dutch oven. the crust baked magnificently, but it was a flat fucking bread, something more appropriate for breadsticks than actual sliced bread. I never got time to enjoy this loaf, In my stupidity I left it unsealed for four days. I ate my meals at work, but guilt kept me from using it as dessert. The bread is now the consistency of a brick.

how long does a plain-jane sourdough bread last? for that matter, what should I do to keep my bread from flattening out before or after fermentation?

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Sourdough Starter Problem

I need some help from /ck/'s sourdough bakers here.

>first few days are fine, looking doughy.

>figured it's going slow because of winter temperatures.

>one day it smells strong and funny, I wonder if this is the "acetone" smell that the forums I looked up on it talked about.

>have some old, leftover pineapple that's smelling a bit bread-ish, pineapple juice helps with sourdough, maybe this should work!

>juice the pineapple, strain the pulp.

>fed the starter a little more flour this time, with the pineapple juice.

>next day

it's fucking liquid

>did I fuck something up?

>reading online says that feeding it a bit more helped this person…

>three days of feeding, it's still liquid. smell is still strong. there are a few bubbles, but not as much as I did before I added the pineapple juice.

How fucked am I /ck/? is this even worth fixing?

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Recommend some very low-budget food plans that are also long lasting.

Think along the lines of:

>poor people on welfare

>poor college students

>possibly homeless

Try to aim for nutrition and less than 5 dollars per day. This means that you can spend more than 5 dollars to acquire supplies, but try to keep the amount of supplies used to about 5 dollars worth per day.

Hardmode (optional): food that preserves well and lasts

I'll start.

1. Pemmican

2. Hardtack

3. Frozen stews made from potatoes, cabbage, sausage, and various scavanged greens.

Related video isn't that bad.

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BK Joe

So I had a cup of BK Joe with minimal cream and sugar early this week, and it was probably the best coffee I ever had. I've been trying to replicate the taste with my coffee at home and from the local gas station and it just isn't meeting the standard. It just isn't the same. What the fuck are they doing to their coffee to make it, possibly addictive?

pic unrelated

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cozy hours

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RIP Paul Bocuse


Paul Bocuse, the most celebrated French chef of the postwar era and a leading figure in the pathbreaking culinary movement known as nouvelle cuisine, died on Saturday, his family said in a statement. He was 91.

Mr. Bocuse emerged as the first among a brilliant band of chefs who developed a modernized version of classic French cooking in the late 1960s and early ’70s, cheered on by Henri Gault and Christian Millau, the publishers of the influential Gault-Millau Guide. Following the lead of Fernand Point, the spiritual father of nouvelle cuisine and a mentor to many of its pioneers, Mr. Bocuse shaped a style of cooking at the Auberge du Pont de Collonges, his three-star restaurant near Lyon, that stressed fresh ingredients, lighter sauces, unusual flavor combinations and relentless innovation that, in his case, rested on a solid mastery of classic technique.

His signature dishes not only pleased the palate; they also seduced the eye and piqued the imagination. He stuffed sea bass with lobster mousse and encased it in pastry scales and fins. He poached a truffled Bresse chicken inside a pig’s bladder.

His most famous dish was truffle soup V.G.E., a heady mixture of truffles and foie gras in chicken broth, baked in a single-serving bowl covered in puff pastry. First served at a dinner at the Élysée Palace in 1975, the soup was named for the French president Valéry Giscard d’Estaing, who had just awarded Mr. Bocuse the French Legion of Honor.

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Vitamix / High end blender thread

Just got a Vitamix for its myriad uses in the kitchen but wanted to know if and how /ck/ uses it in their kitchen. Among the uses relevant to me will be homemade nut butters, fresh almond milk, smoothies, and possibly homemade grain milling.

Would appreciate any ideas and recipes you might have.

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Does /ck/ like beer festivals. I'm going to the pizza and craft beer one in bakersfield today. the ticket was 30 bucks so my ubers are almost gonna be just as expensive as the tickets

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Dream Kitchen

What is your dream kitchen set up?

Personally, I'm a fan of rustic kitchens. Especially old French country. Ideally, the house would be more of a farm - with all sorts of poultry and livestock, Ponds stocked with fish/crustaceans, and game animals.There would also be gardens/orchards for the kitchen. Inside the actual kitchen itself, there would be a nice antique wood-fired cast iron stove/oven, with a backup gas range. All of the cookware would be cast iron or earthen/stoneware.

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Help please.

I need to find out how to cook non dinner meals or snacks that are not sweet that my husband can eat.

Im new to cooking.

He dont like sweet things like ice cream and banana bread/cakes.

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Post your bakes! Yeasted or chemical

I do mostly yeasted breads and have been dabbling in natural yeast for the past month or so.

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Should you toast ground spices too or is this meme only whole ones?

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think of a food or drink

it is now an anime girl

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Screwup thread

Not everything in the kitchen goes according to plan. How have you screwed up, /ck/? I'll start.

>get invited to play a new board game

>decide to make lots of crème brûlée

>get to try an old recipe out with the new bigger sous vide bin

>mix ingredients like normal

>3x the water takes forever to heat up

>put mixed cream/eggs/sugar/nutmeg into the fridge

>wait some more

>put mix into jars

>put lids on jars lightly

>put first jar in bath


>oh well, still have five left

>put second jar in bath

>put third jar in now-opaque bath

>put fourth jar in bath


>put fifth jar in bath

>put sixth jar in bath

>set timer

>start cleaning mixing bowls

>bath sounds like a bowl of Rice Krispies taking a milk shower

>cook for an hour

>take out the jars

>three have no bottom attached

>three have a hairline fracture


>put in fridge

>decide to drown my sorrows in fruit-and-nut bars and eggnog

>pass time by dicking around on the internet

>go back to the fridge to see if any of the three survivors are OK

>open one

>smells and looks like watery questionable eggs

>open the second

>smells and looks like watery questionable eggs

>open the final survivor

>smells and looks like questionable eggs

>throw away the three "survivors"

>throw the kitchen trash into the bin outside

>go to brush my teeth before bed


>smells like questionable eggs

>realize the six dead crèmes brûlée are now haunting my ass in a last-ditch bid to not be forgotten

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pot roast tutorial thread

so it's been a while since i cooked anything for y'all, but it's been slow as fuck so got my cell phone camera operational in time to show you fags at least one person here knows how to cook.

i got a pretty good looking chuck roast for about ten bucks. here it is salting down for about 45 minutes before i got my pan hot with what i'll be using today. it's a medium carrot, a rib of celery, a yellow onion, some garlic, bayleaves.

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What's the best way to cook pulled pork for pulled pork sandwiches in an oven?

-Braised in some kind of liquid, or roasted in a tray covered in some foil? Or uncovered?

-Marinated or not? What kind of marinade?

-BBQ sauce or not? What kind of sauce? Some kind of reduction from the pork?

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Is there an equivalent of Bob Ross in terms of cooking shows?
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Cheese thread

I loves me some delicious cheese. Blue cheese like Stilton and Roquefort are my favourites.

Pic : Black Bomber. The fucking best cheddar ever.

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Ghetto recipes

Fried Ramen Noodle

>get a pack of ramen noodle, any flavour

>throw out the pack or save it for later

>boil the ramen in a pan or a pot

>get some yum yum sauce spicy or not

>get out your veggie oil, you'll need this for later

>get out your soy sauce, of importance it is greater

>drain the ramen - you'll need it soon

>take out a pan and a fork or a spoon

>heat up the pan, pour in some oil

>wait a few seconds for the oil to boil

>throw in the ramen, let it sit for a minute

>drizzle some soy sauce, however much you permit

>add the yum yum sauce, tangy quite isn't it?

>let it fry for a little bit

>then just scoop it up and put it in your food pit

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Anyone else get a electric kind of feel on their teeth when biting into whole red meat?

Its partly a reason why I don't eat things like steak that much; I'd like to, but it physically hurts

I think its probably because I have thin teeth enamel, its in my genetics

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I went abroad and tried ceviche. Even though they try to copy it, it's never the same. The fish is not the same, the potatoes don't taste the same, the sweet potatoes don't taste the same, the corn is minuscule, even the lemon tastes different.

Sometimes, I wish dishes wouldn't depend so much on the origin of ingredients, so I could taste the delicious food I like anywhere.

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>Enjoying something chocolate flavored


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Papa Mike's Famous Hot Dog Recipe

Papa Mike will always be here for your exotic and peculiar needs.


1kg of dog meat, finely minced

3 bunch of leaf basil, finely cut

1 bunch of scallions, finely cut

250g of cayenne pepper

4 segments of ginger

2 segments of turmeric

6 stalks of lemongrass

7 cloves of garlic

Pinch of salt

1 shot glass of moonshine


1. After preparing all the ingredients, you can wash clean the minced dog meat.

2. Set aside the minced meat, then heat the oil to stir-fry the spices until fragrant. Put in the minced dog meat.

3. Stir until half-baked, then add slices of green onion and basil leaves.

4. Throw in one shot glass of moonshine. You should stir the mixtures continuously until the meat is tender.

5. Lift and serve on a serving plate for immediate enjoyment.

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Does /ck/ bake FROM SCRATCH??

R: 28 / I: 17 / P: 15 [R] [G] [-]

What is the best soft drink, and why is it Orangina?

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Vegan Thread

>certain omnivorous people get butthurt when I tell them their diet fucking sucks, they behave like fatasses that only care about taste rather than health or morality or care for our ecosystem, are too lazy to research vegan nutrition, too lazy to research vegan eating on a budget, are helping kill animals and waste resources using all these farm animals, and are helping contribute to global warming (I tell them all this in a nice, supportive way rather than an insulting or guilt tripping tone because insults and guilt tripping are even worse than not being vegan)

>"u vegans are so pushy, mean, and stoopid!!1 i hate vegans because they criticize me and i'm a special snowflake!!1 i luv cramming my face with MUH bacon and MUH eggs and MUH cheese and MUH steak and MUH salmon and MUH hotdogs and MUH cheetohs and MUH mountain dee and MUH dairy milk!!1 vegan diets are too expensive because I need muh 1500 dollar gaming PC, muh 200 dollars of steam games a month, muh 500 dollar dildos, and all my other overpriced normie possessions!!1 vegans are so stoopid because humans were designed to eat meat and it is impossible for me to get Vitamin B12 or Protein from vegan foods, even though I drink a ton of whiskey and shit anyways so I'll just die 20 years earlier than others anyways!!1 i can't cook or learn vegan recipes or go to vegan buffets or get vegan frozen food because I need muh full 24 hours to play Overwatch and CS:GO and jerk off to hentai!!1 ur all stoopid hippies anyways, and animals don't have feelings u dumbass, survival of the fittest, get outta here you beta cuck!!1"

Of course this is an exaggerations, but omnivores always tend to say this shit whenever I try to persuade them into going vegan. Remember: omnivores help produce even more Co2. I only attack WHINEY omnivores… don't whine - you're fine.

Provide vegan substitutes for baking, cheese, and all that stuff as well. Remember: only normalfags and plebs eat food primarily for its taste and/or texture.

R: 5 / I: 0 / P: 15 [R] [G] [-]

How do I get myself to like salty food?

The only way I can eat meat,, fish, cheese, pasta, whathaveyou, is when I put McD's mustard sauce or Heinz's curry ketchup on it. That shit is gold

R: 6 / I: 0 / P: 15 [R] [G] [-]

Can you prepare deserts with eggplants? They are fairly neutral in taste after all.

R: 7 / I: 0 / P: 16 [R] [G] [-]

is the sip meme viral marketing?

R: 26 / I: 8 / P: 16 [R] [G] [-]

Why the fuck would anyone want a vitamix

Like I seriously do not get the appeal of spending $400 on a goddamn blender.

R: 3 / I: 1 / P: 16 [R] [G] [-]

Why is Half & Half superior to Vitamin D milk and why isn't it sold by the gallon?

R: 2 / I: 0 / P: 16 [R] [G] [-]

What the fuck is this?

So I recently got handed down a rather nice food processor from my mother in law. It didn't come with a dough blade, but it has this.

Now I'm not entirely sure what this is, but it seems like it could be a dough mixer of sorts.

It has gears inside to slow the rotation a bit, can take pics of it disassembled if need be.

Does anyone know what the flying fuck this thing is?

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I just got a bunch of oranges. What are some interesting things I can do with them?

R: 11 / I: 1 / P: 16 [R] [G] [-]

My sister is a vegetarian. I thought of buying some spices and shit as a christmas present for her.

Are there some mildly unusual spices that go well with soybeans, algae, pinecones and whatever the hell vegetarians eat these days?

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Hi there, /ck/

I just wanted to inform you about a youtube chef that actually makes good food from kind of a discount perspective. He's a single white male from aussieland so he fits in here.

I present to you Greg from Gregs Kitchen. He's worth a watch.

Also, post other good recipes and the like from youtube.

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sportschan.org GET



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It's Pumpkin Season!!!

Let's see what /ck/ has been cooking this autumn!

Pictured is a pumpkin spätzle dish with roasted pumpkin pieces and parmesan cheese. It was terrible. I think I'll use sour cream instead of cheese next time. I'm up for advice on spices + presentation ideas if I ever cook it again.

R: 8 / I: 1 / P: 16 [R] [G] [-]

Hey /ck/ - I've recently discovered the glorious slav memes and Boris

He has introduced me to many a glorious slav foodstuff

we're talking slav cake


slav soup




borsch soup


Slavic hamburger




Russian Pelmini


Condensed Milk Pancakse




Homemade mayonez




You can now cook like slav! Stay cheeki breeki

R: 5 / I: 1 / P: 16 [R] [G] [-]

Exotic Food

Well have you tried those fancy food anons?

What's the first exotic food you've ever tried?

How did you cook it?

Does its taste warrant its price?

For me its the Sea Turtle's eggs. Since i live in Indonesia where there are alot of sea-life, and you can already guess Sea Turtles nest their eggs at the beach, its just the matter of catching one when its laying eggs. Unfortunately, the egg poachers have put a huge dent into the Sea Turtle's population and the government is putting a pressure on them. Buying these isn't illegal mind you, but to find a seller you have to find around and the price is very steep compared to normal eggs. For these egges, you will have to cough up 0.6 - 1 dollars each, and the price depends on the sellers.

The eggs themselves are around around the size of a ping pong ball, its shell is a softshell and its tougher than it looks. For what you can do with it, well not much to say, since every people that i've met that has eaten these said that they always boiled them, i guess expensive products means less experimentation. So, i do what they always do, boiled it in a pot. I added a few chops of green onions, a pinch of salt to taste, and a few cut screwpine leaves. The yolk has a runny texture, and the thing that sets it apart from chicken egg or duck egg is that the yolk can't be hardboiled, the most you can get out of boiling it is that it'll be a softboiled egg every time. But the taste is waaaaaaaaaaaaaaay better than good ol' chicken egg if i could say, the taste is hard to explain in english but i could say its a blend of having a cheese fondue-like consistency and the taste of a really good softboiled chicken yolk.

All in all, while i felt kinda bad for eating these, they taste pretty good but not enough to justify its price. There are alot of local rumors of it being a 'super-food', and people near the coast usually eat one when they can since its rumored to give you better sexual vigor. I don't know how true this is, but since theres barely any research on this, and i don't think i will. Also these things are 'halal'

Well? whats about those culinary escapades then?

This is not my image by the way

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Can we get a thread about fasting?

When was your last fast, how long?

R: 28 / I: 5 / P: 16 [R] [G] [-]

Never trust a man who doesn't appreciate onions

R: 3 / I: 0 / P: 16 [R] [G] [-]

Poll: is a box mix one ingredient or multiple?

Same for crescent roll dough, self-rising flour, canned frosting, and cheese.

R: 27 / I: 3 / P: 17 [R] [G] [-]

Essential Recipes for Wife

If you had a wife, what are the meals you would want her to cook regularly?

I want to be a good wife some day, but I can't cook very well…

R: 10 / I: 3 / P: 17 [R] [G] [-]

Would you eat it?

I recently bought a 25 caliber pellet gun for the purpose of killing racoons that are raiding my trash cans, then thought I might as well shoot some squirrel and try cooking them. Has anyone here ever eaten squirrel? What am I getting myself into here? Ive had rabbit before and its pretty good roasted or fried.

R: 15 / I: 2 / P: 17 [R] [G] [-]

What's your guilty pleasure cooking show?

Mine's Masterchef Junior.

R: 9 / I: 3 / P: 17 [R] [G] [-]

You're tasked with creating a menu for the Nobel banquet. What will you be serving the guests? Keep in mind it's a three course meal.

R: 8 / I: 3 / P: 17 [R] [G] [-]

Let's say you won the lotto or what ever. What would you run out and stock your pantry with?

R: 10 / I: 2 / P: 17 [R] [G] [-]

Guys, I don't come here more than once a couple months, but I really need some egg recipes. My parents got a chicken coup up and they're laying 6-12 eggs a day. It was funny at first, but now they're offloading them on me, and my fridge can't stand much more of this.

I'm getting tired of just making scrambled eggs. I need recipes that use up eggs. I need them really bad, especially now that my parents told me they plan to add more hens to the coup next spring.

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I just wanted to smell it but I ended up squirting Rooster sauce up my nose. Please help.

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R: 40 / I: 9 / P: 17 [R] [G] [-]

New BO

Saw that the old BO didn´t login for a while, so I put in a claim for /ck/ and the Claims Guy ended up giving it to me, totally unexpected if I gotta be honest.

Already took the liberty to remove some shitposting, change some settings like max pics of a post to 5, and bumplock a bait thread.

So, yeah. Pic related is one of my fav foods.

Remember, the report function exists with a reason.

Rules can be found here: http://8ch.net/ck/rules.html

Use this to convert Imperial to Metric and reverse: http://startcooking.com/measurement-and-conversion-charts

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I spent 5 hours today pickling and canning vegetables. In april this year I gained an interest in gardening and combined with a fond memory for pickled vegetables my friend's dad made as a kid, I decided I wanted to grow cayenne peppers and pickle them so I would be able to eat them. I chose cayenne peppers because I always use cayenne powder mixed into my eggs when I cook scrambled eggs and I liked the taste. So in May I bought two medium sized pots for planting in (14 inches diameter at the top I think), and some potting soil and some seeds for mixed color cayenne pepper plants.

I had 5 seeds in each pot from the start to make sure at least 1 would grow, and I weeded out all but the best looking one after a month. They have grown into two very good pepper plants for my first time growing anything and I just harvested today and cut off 31 total peppers between the two plants which you can see in the image attached. I also spent part of my paycheck on the cans, lids, pot with canning rack, and spices for pickling.

I used the water bath process where I heated the jars in water for 5 minutes, boiled (I think and hope) the 1:1 brine, put stuff in the jar with brine, put the lid on, and then put it back into submerged water to heat for 10 more minutes before taking out for each jar. Since this was my first time pickling, I tried different vegetables and ingredients for flavor to have a better idea for the future. I used six of the 12 jars I bought and had one major vegetable in each. Garlic was two cloves each.



>sea salt

>black peppercorn

>small bits of onion

>pickling spice



>sea salt

>black peppercorn

>1 habanero pepper

>lemon juice

Red bell peppers


>sea salt

>black peppercorn

>1 habanero pepper

>pickling spice



>sea salt

>black peppercorn

>ginger root

>pickling spice



>ginger root

>cane sugar

>1 cinnamon stick

>pickling spice

Cayenne Peppers


>sea salt

>black peppercorn

>cane sugar

>1 cinnamon stick

Right now all of the jars are sitting on my counter and I hope they will pop the lids so I will leave them out for a few days and then put them in the refrigerator for a few months before I open them to eat.

R: 13 / I: 0 / P: 17 [R] [G] [-]

Give me a fucking recipe


Do any of you fucks have a good base recipe for spaghetti sauce, or bbq sauce. I was thinking for the bbq sauce a little sweet/smokey/spicy. I dont want your "family" recipes, just a base I can start with and create my own. Spaghetti sauce too. Just the basics.

Tits for tats

R: 5 / I: 4 / P: 17 [R] [G] [-]

What is he refferring to?

I can't figure out how to spell the second vegetable in this video. Cornall, cornle? Idk also webm thread I'll start.

R: 3 / I: 0 / P: 17 [R] [G] [-]

Swedish TV chef brutally beaten by "Muslim men" because he "looked like Mr. Trump"

Anders Vendel, a famous chef, restaurant owner and TV star from Malmö, Sweden, was savagely beaten by three "Muslim" men because they thought he looked like "Mr. Trump", Sydsvenskan reports.

In a Facebook post that was later removed, Mr. Vendel – who is a well-known anti-Racist figure and a star of the TV show "The Struggle of the Chefs"– described the brutal assault that took place early Saturday morning in a late-night fast food restaurant in Malmö.

"I am in the emergency room as of a couple of hours ago awaiting X-rays. I was beaten up by three Muslim men between the ages of 25-35. They thought I bore a resemblance to Mr. Trump."

"Two of the men grabbed my arms from behind and the third one started punching me all over the face. I tried to defend myself with my legs. After receiving about 20 fists to my face, I fell down to the floor. All three then started kicking me as much as they could in my face and head. I now have a broken nose, bumps, a clogged eye, mouth, lips and jaw. Even a broken right thumb," he continued.


R: 78 / I: 12 / P: 17 [R] [G] [-]

Last meal before dying

You are being sent to the electric chair in 4hr. what is your last meal?

R: 2 / I: 1 / P: 17 [R] [G] [-]

Rate my breakfast, /ck/. I boiled ramen noodles in tomato soup with butter. Also, bacon.

R: 0 / I: 0 / P: 18 [R] [G] [-]

Drop a Hoffman dose and try to cook

millet > rice > roots/tubers > corn = sorghum

R: 2 / I: 0 / P: 18 [R] [G] [-]


i love food too much, but i want to try to go vegan

my family and my GF told me that i cant because i simply can't. this just gave me more wilt in going vegan

can we have a thread of vegan recipes?

i also love to cook, i think this journey in my life will be fun…

R: 35 / I: 5 / P: 18 [R] [G] [-]

/fit/ here

What does /ck/ have with their oatz?

Steel cut or rolled?

R: 8 / I: 1 / P: 18 [R] [G] [-]

Why do people use copper pans?

Copper pans react to foods (fucks up the taste), they get dirty so easy and look like shit, they can't be used at all for various cooking applications… is copper a meme material? Pure aesthetics?

Explain some situations where you would use a copper pot (where you couldn't just use steel, aluminum, iron, etc.)

R: 3 / I: 1 / P: 18 [R] [G] [-]


So I got a small chunk of non-processed Monterey Jack as a snack item and accidentally forgot to refrigerate it after bringing it out. So it was essentially sitting in a plastic bag for a day in a warm room.

I realized my mistake in lament and opened up the bag to get a whiff of essentially old feet until I curiously tried a small piece to see if it was truly as bad as it smelled. To my astonishment, the flavor is actually 2x as strong and the consistency is like that of a firm brie and it even has an earthy rind (albeit small one).

Did I fuck up? This shit is surprisingly good.

R: 5 / I: 4 / P: 18 [R] [G] [-]

Yo fags, what should be the board mascot?

Over on >>>/sudo/42783 there's a thread for board mascots, but since this board doesn't have one, wat do?

What would the board mascot be? inb4 "hey lets make the board mascot a kitchen appliance because it's cooking and related to the BO's intrests!

Pic related, >>>/wdsc/ 's mascot: Rstein the Ingot.

R: 8 / I: 5 / P: 18 [R] [G] [-]

Homemade Mexican Food General

sorry i didn't take more pictures before this point, but i've been cooking up a lot of mexican food at home and thought y'all would like to share recipes. i have a pot of carnitas on the stove right now, should be done in a few hours.

1.5 lb pork shoulder, 1" cubes

1 onion, large dice

6 cloves of garlic, left whole

1 habanero, mince

1 jalapeno, small dice

1 serrano, small dice

1/2 c orange juice

juice of 1 lime

~2 c stock, i used a pork stock i made with smoked bones.

2 tsp dark chili powder

1 tsp cumin

1 tsp coriander

1/2 tsp dried thyme

salt and black pepper to taste.

in a thick pot on high heat, sear the pork cubes in batches and reserve. turn heat to medium and add your vegetables with some salt to sweat. return the pork to the pot and let the juices brown on the bottom of the pot. deglaze with juice and stock, add spices and return to a lazy simmer. i'm going to be cooking it unlidded to better control the temperature and moisture, but i could also slap a lid on and leave it askew. we'll see how it goes.

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How do I become a cook like Jack?

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OC – making Yogurt and Cream Cheese.

The Sous Vide cooker is an Aldi thing that was only $120. Considering the cost of cream cheese and yogurt here, it'll pay for itself after doing this only 3 more times…

R: 9 / I: 3 / P: 18 [R] [G] [-]

>leaving the tail on shrimp

Why do assholes insist on this bullshit?

R: 4 / I: 0 / P: 18 [R] [G] [-]

Ainsley Thread

Anyone have a link to download his videos?

Particularily Street Food and Barbecue Bible? Been trying to get them but Barbecue Bible has youtube protection and all the torrents for both are dead

R: 19 / I: 2 / P: 18 [R] [G] [-]

Meat Thread

Guys, I'm dying to know: Where do I get some good, fresh meat? Usually I'll go down to the grocery store and pick up whatever the freshest cut is, but what about you guys? Frozen shit is obviously out of the question, but am I missing something here? I'm getting tired of the same old thing.

At the same time, how do you cook some of the rarer meats you pick up? Pork chops and ground beef can only satisfy a man so many ways. And what the fuck is up with chicken? Why is it so hard to make some tasty chicken without adding all sorts of shit to it?

I guess this can just be a general meat thread or something, for all 5 of us who post here every month.

R: 13 / I: 2 / P: 18 [R] [G] [-]

The best cooking advice I have ever read:

Here's what you're gonna do OP. Listen carefully because this is very important advice. Lots of people think cooking is all about complicated recipes, big cookbooks and arduous effort. Really it's more of an innate thing.

Learning to cook is much more simple, so pay close attention to what I'm going to say. Are you listening?

Fry an egg and experiment with various seasoning. This will give you an idea of what flavours go well together which is the most important quality in cooking. Fry an egg, cut it in quarter, season each quarter differently. Try one with cayenne and, I dunno, chives? Just experiment with lots of seasoning combinations.

Then fry another egg and repeat the process. Keep frying eggs and experimenting until you get a good idea of what works. You can eat 3-4 eggs in a day, heck you're from /fit/ so probably 6+. If you eat 6 eggs in a day, that's 24 egg quarters, 24 seasoning combinations in a day. You're talkng about 1000 seasoning combinations in just over a month.

At this stage you'll be a spicemaster and what/how you cook wont matter because you'll be better at seasoning than 99% of professional chefs, and this WILL make you a good cook.

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What's the best salsa?

I can't do luxury salsa unless I buy it from Amazon. Tostitos is shit. Chi Chis is shit.

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>butter (177℃)
>olive oil (207℃)
>coconut oil (175-235℃)
>macadamia oil (210℃)
>beef tallow (220℃)
>lamb fat (220℃)
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You need this. Now.

It is SO delicious. Go microwave a cup of butter then mix in a cup of pure sugar. That’s what this tastes like. Thinking about it makes me drool so hard, if I lean forward it’ll be the rainy season in front of me; fish could swim in my mouth.

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Alright you gits, listen up. I have bananas, apples, quivi, lettuce and tomatoes, how do I make a good smoothie with that?

R: 108 / I: 29 / P: 19 [R] [G] [-]

So what brings out your inner /ck/-rage?

>At a sushi place

>Someone puts their ginger in their wasabi-soy mix


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Hammered on the 4th

Independence Day is coming up for burgers such as myself, and I do intend on getting smashed. As in, absolutely shit-faced drunk.

I reserve tequila for very, very special occasions. This isn't one of them. I don't want to kinda go over the edge with a run-of-the-mill, store-bought six-pack. Heineken and vodka don't jive with me.

What do you recommend, /ck/? ATM I've got my eyes on some Obsidian Stout - nothing besides that.

Wine is too good for this.

R: 3 / I: 1 / P: 19 [R] [G] [-]

Pussy noodles

Boil any noodles from Italy.

Meanwhile, can of tuna, can of mushroom, timy blop of mayonez, hit of thyme, some parmesan, lots of garlic salt, all in bowl.

Drain noodles, melt in a half a stick of butter and add too much pepper.

Dump sauce into noodles and mix until goopy, sticky sounds. Put on plate, add crushed dill pickle chips for texture.

Also three or four actual mini dill pickles.

Glass of grape juice.

R: 5 / I: 3 / P: 19 [R] [G] [-]

Have you honored you're waifu with a /ck/ offering?

Or anything akin?

R: 7 / I: 0 / P: 19 [R] [G] [-]

>most secret/special sauces are actually 1000 island dressing

what the fuck

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I think I came up with /ck/'s official meal.

Appetizer: Mini bacon rolls: Butter up some strips of bacon and wrap it around a vegetarian sausage.

Main dish: Steak prepared by chopping and mixing vegetarian ground meat and filet mignon, then leaving it on the grill and forgetting about it until it's nice and burnt. Then top it with cheese whiz and slather it in ketchup.

Side: Stale Doritos coated in cheeto dust.

Drink: The cocktail of regret - A mixture of mountain dew and pabst blue ribbon. Both must be flat and shaken together very well.

Dessert: Salted caramel bacon. Remember that the salt is the best part, so add LOADS of salt.

R: 343 / I: 142 / P: 19 [R] [G] [-]

What's /ck/ cooking today

Cooking lamb loin chops for the first time.
Using lemon juice, olive oil, garlic and butter.
Also drizzled honey over it while cooking.
R: 1 / I: 0 / P: 19 [R] [G] [-]

>Keith Floyd goes to Sweden

>Cooks moorish food


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Does /ck/ like eggs on their hamburgers?

R: 1 / I: 1 / P: 19 [R] [G] [-]

For me it's the McPeri, the best fast food Gemwich.

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I've gotten tired of making sandwiches and want to get back into cooking. The issue is that I need appropriate cookware from a source that isn't trying to scam me or "accidentally" putting harmful materials into my food. I've read that ceramic is suppose to be the best to get into, but then I also read that anything with aluminum or anti-sticking shit gives off harmful particles or whatever. In the interest of my filthy hipster sensibilities, what do? There's nothing local and Amazon isn't offering me what I'm looking for. I have no idea what's trustworhy. Recommendations?

R: 17 / I: 2 / P: 19 [R] [G] [-]

So my dishwasher is broken beyond repair. It was pretty finiky (yet this was completely unrelated to why it broke) so I was preparing to replace it anyways.

What do I want in a dishwasher /ck/?

R: 6 / I: 1 / P: 20 [R] [G] [-]

I added two tbsp of the cheapest, nastiest instant decaf cawfee to Greek yogurt (unflavored so it’s already sour as fuark) and chia.

Dear sweet Buddha, it is nearly inedible.

R: 11 / I: 1 / P: 20 [R] [G] [-]

Learning to Cook

I have never cooked before, but I'm tired of spending money on junk food. I also want to start working out, so I need to control what goes into or out of my diet.

Do any of you have an idea of where to begin?

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>order a small drink

>get a paper cup that's bigger than most glasses I have at home

Is this an American thing or what?

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LGR Food

Hello from /v/, only tangentially. A while ago the guy who does LGR started a food channel. It's not exactly lamb shanks in a cranberry balsamic reduction, but it never fails in making me want to make the best sandwhich I can Which since I don't really have the stuff on hand never works out.

Though I'd share, enjoy.

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What kinds of food/dishes would you recommend to someone who's seeking to expand their formerly picky diet, and has found a liking for the spicy?

R: 9 / I: 2 / P: 20 [R] [G] [-]

Boss brought this from china, is it edible?

If so, how do you eat these! They're like compressed dust into a cube.

R: 5 / I: 1 / P: 20 [R] [G] [-]

>mfw a vegan near me says "food is fuel" while pounding back crates of Soylent

People who don't appreciate their food are worse than fucking animals to me.

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Charcoal Smoker

Almost summer here and I'm getting a charcoal cabinet smoker set up. Whats the best method for smoking your meats and recipes for dry rubs, marinades, etc.

Obviously we're dealing with opinions so feel free to explain why you like what you like.

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Caffeine general

>steep a pot of coffee's amount of tea in a mix of mint and peppermint teas, 1-3 each (used the poorfag brands Celestial Seasonings and Bigelow; any other cheap stuff from any chain supermarket would probably work as well), long enough to cool to room temp (pour in saucepan and stick in back of freezer for 10-20 min if you're impatient)

>remove baggies, pour peppermint tea into the back of the coffee maker

>drop 4-6 baggies of Tazo Cocoa Mint Mate into the bottom of the coffee pot

>brew pot of coffee in extra-finely home-ground espresso coffee beans (used ~1/4 cup of the Meijer brand that's $7.99/lb and worth every penny even by itself).

>after coffee percolates, wait at least 15 minutes for the cocoa mint mate to steep in the full pot


/fit/ not-food photo unrelated

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Natef Halva

Dear /ck/s,

Some months ago, I ate halva from a delicacy store. I had an instant food-erection and am now in search for its recipe.

Now, I dont want turkish honey or anything that has egg white or wheat in it. The halva recipe i am searching for has 3 ingredients:



honey (or sugar)

Those 3 things make up a flakey, cotton-candy-like substance that melts in your mouth (yes, im sorry, but it does) and (pic related). Note: Im not talking about turkish honey or similar soft "white nougat". Pic related, it has similar texture, it breaks apart, but you can cut it.

How and when and how much do I mix, /ck/ and how long and how do i store it to cristallize?

note: I thought about taking soapberrys instead of soaproot because its cheaper and there's a better saponin content, but oh well.



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Tried making some deep fried squid and now my home smells all funky afterwards. Might've had the temperature of the oil a little high.

Anyone else experienced this? Tried keeping the windows open but it still stunk up the house. I like squid but if this is what I'm to expect I won't be making it myself in the future.

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Is there anything that involves frying pan, chocolate and bread, i wonder if it is possible to make somekind of chocolate sandwich with liquid chocolate in the middle and somewhat burned crispy on the bread chocolate on top, preferably not nutella

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Chocolate ganache for profiteroles with Chantilly cream inside.

I want to make profiteroles, i found how to make them and the chantilly cream the issue is the chocolate ganache.

I ve seen a few videos online about it but they are different and i dont know which one is better.

At one you just use heavy cream, bring almost to a boil, not boil, then throw on chocolate chips and move around until they are melted and it is ready

On another video gordon ramsay is using double boiler to melt chocolate, butter and honey together and at the end add some milk

What is the difference between those 2 techniques? And do i need to add sugar is the chocolate is 70% and it is dark? or does the milk/cream make it not bitter?

I want the ganache to have a heavy chocolate flavor with a little sweetness and to be a little thicker than a completely runny sauce since i want to put the profiteroles in the ball with that ganache.

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McDonalds Nutella Burger in Italy

>People are actually going crazy over this…


Would you /ck/?

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Cooking Video Appreciation

Hey folks.

I enjoy watching cooking videos. Got any you want to share?

Not so much worried if they're serious how-to stuff (like Julia or Steven Raichlen), scary (like Simply Sara), comedic (like @Harto), or a mish-mash of everything (Ramsay).

What shouldn't we miss? What greatness should we see again?

Hardmode: Not interested in the videos that don't show food prep. This would exclude things like Review Brah and the travel shows where they show eating (but not cooking).

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Review Brah Thread

What does /ck/ think of this supreme geltleman?

Also, post your favorite Review Brah-related material.

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>that kid who tried to buy jello shots with his middle school ID

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What do i need in order to make milk/coffee/chocolate chocolate?

Like i ve used double boiler before to melt dark chocolate and add some nuts in it but what kind of coffee would i need to add to make a milk coffee chocolate?

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You are presented a fresh human body. What meals do you prepare with it?

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>buying into the fancy schmancy "recipes" and "cuisine" lingo

>not eating delicious and nutritious hardtack

Explain why you are such a glutton

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>Korean barbeque

>It's alright, they serve with dipping sauce with assortments of seeds. Grab some totallynotbacon and dip into the sauce and cover it with seeds, little did i know that it also has a shitload of salt

>They also served salad, except surprise it has vinegar all over it!

fucking gooks i swear!

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How to into cooking

Hey /ck/! I'm new to this board!

I was wondering how to start learning to cook and how to get work in a restaurant!

Any tips for getting hired (as a dish boy or prep chef, etc) any information about what I should do to prepare myself, etc is much appreciated! Thanks in advance!

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Where should I eat this with?

Gorenje Asko Appliances' current owner btw posted this on their YT channel a while ago and I really, really want to try it.

My mom said you should eat it with soup, not plain.


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/ck/ , " want somethin' to eat ".meatwad.jpg , .

Granoli ? Granola shell , berries and cream cheese within , .

Grenoli ? Greek Pastry glazed lightly with Greek Honey , and then within Greek Yogurt mixed with more Greek Honey , .

free information , .

μονοθεισμ Θεο , αλονε , γυιδε υου αλλ αλψαυσ , .

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Can anyone explain this? Why is this allowed?!

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How do I make stir fry taste good? So far I tried:

1. soy sauce but too salty and tastes bland

2. sesame oil has a burnt taste to it

3. ginger and garlic lose all flavour despite added to last 3 minutes

4. cayenne provided some heat to it but not much in flavour

I replaced the sesame oil with toasted sesame seeds which works somewhat but sesame do not provide much impact.

Is peanut oil any more flavourable than sesame oil?

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Recommend me some good pressure cooker recipes fuck!

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What should I cook for my wife's bull?

My wife's bull is coming over tomorrow, and and need suggestions on what to cook for him. Being black, he loves chicken, so I think it should be something chicken based. It doesn't matter if it is spicy, I won't be eating any, so there is no risk of burning when I prep him. Thoughts?

I've already got a box of pic relateds for him.

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Comfy food stream from Swiss qt

get in here foodboiz

https://www.t witch.tv/doughlicioustv

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Cooking babby here, when I was in hapanese I had some amazing spicy pumpkin soup/curry/stew stuff that was hearty and peppery, does anyone know what it would be, because I really don't think it was pumpkins, it was a light orange stew thing though with lots of vegetables and I want to make something like it

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Ramen in the Bathroom

DIY video… Not for snobs germaphobes


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/ck/ , " I TOLD YOU NO DRUGS IN THE FOOD ! " , .

/ck/ , " friend ' ( insert friend's name here that needed to relax or some other excuse to get away with drug usage ) ' , told you to not put drugs in the food , . . . , did you expect anything other that a savage beating my not so main friend anymore ? " , THE BOLLYWOOD MOVIES ARE ABOUT MORE THAN ESRAR AND IF YOU WANT TO SEE BETTER MOVIES SUPPORT VARANASI TELLING THE SCARY STORIES FROM INDIA ABOUT ALL THE LEGENDARY STORIES THROUGHOUT KNOWN TIME !







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/ck/ Discord

Good evening co/ck/s,

Some time ago I had the chance to see how this little community we have on Discord got created. We've achieved a small number of consistent people to keep the game on so, here is the deal:

At the end of the post you may find an invitation to our Discord channel:

The invitation is set to expire after one day, so I can return and check the thread status.

Discord has demonstrated to be a powerful tool of communication to:

*Send cook-alongs in real-time.

*Share ideas, events or questions.

*Review meme products.

*Talk about other chan threads

*Moderately shitpost at lightspeed.

We're looking for people with the patience and initiative to become part of us and to actively participate in our channel.

Join us!


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Who else here makes jam/marmalade?

I wanna try rhubarb/strawberry but it's fucking winter here now so only strawberries I can get is barely ripe shite from Spain.

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There is literally nothing wrong with putting ketchup on steak.

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Commercial kitchen at home

I've spent my whole life cooking in mediocre kitchens and I'm tired of it. I don't want to be limited by consumer crap or deal with tiny kitchens any more. I'm going to be buying a house in a year or two, and the very first thing I'm going to do is expand the kitchen into the dining room and living room.

I will re-purpose half the living room into pantry, get a commercial fridge, a deep-freeze, a 20k+ btu six burner stove with a griddle, big hood, massive sink, drains in the floor, 4 quart pass through food processor, couple ovens, and stainless everything. No pretty custom cabinetry, just a couple of these: http://www.webstaurantstore.com/regency-30-x-96-16-gauge-304-stainless-steel-commercial-work-table-with-undershelf/600TS3096S.html

I have the know-how to do everything except the gas hookups, and figure I can build the kitchen of my dreams for under $20k. Anyone ever done this? What's it like? I've never cooked professionally, because mixing hobby with work is soul crushing. Those of you who use a pro kitchen, how much better is your equipment than consumer stuff?

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Rare and Raw General

There is no excuse for ever getting any piece of beef cooked more than 'as rare as possible'

Medium-rarecucks need not apply. You are part of the cancer that ruins food

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free food/ingredients.

Google is giving free credit towards grocery goods, and household items hurry this coupon could expire any day. Enter coupon: 9P6SWN5B8 and you get 15 dollars worth of free grub.


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This board is pretty slow so I never really check it out, but I do a lot of cooking so I figure I will dump the shit I make into this thread.

Let me know what you think.

This one is sweet & sour chicken.

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/ck/ , you got first aid duty too .

/ck/ , you gotta keep a sticky about food safety please and watch those bad banners .

chopping fingers is a bad idea !!

better order good to you always /ck/ .

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/ck/ , Dolmades is another way to use up that leftover rice !!

/ck/ , try Greek Food and Feel Greek Philosophical Intelligence Strength grow within you with every delicious BITE !!

/ck/ , remember that civilization is a good thing and a development over time .

/ck/ , please take care of the food recipes that were wiped away if any did get lost because these wipeouts are stupid .

/ck/ , good food should never be wasted truly which means synchronicity might have fallen short up to you even if not your fault .

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Mmmm Delicious

When was the last time you had a FUCKING AMAZING milk shake or smoothie?

>What flavor?

>Where from?

>How much did it cost?

>Why did you go to that place?

>Friends or alone?

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ITT: Food that gives you diabetes just from looking at it.
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~Masterful Flavor Pasta Ultima~

Masterful Flavor Pasta Ultima

Take half a red bell pepper, one red fresno pepper, three tomatoes, 1/4th a large red or white onion, two cloves of garlic, an egg, and fresh basil leaves, oregano too if you desire, and put it all into a blender. Dust on some salt and other spices if you crave more flavor. Add some water, so it blends, and then blend that shit.

Yeah, blend that shit.

Get a large pasta pot. A big one.

Coat the bottom with olive oil. Good olive oil. Don't be cheap.

Pour your blended veggie/fruit mix into that large pasta pot. If you need more sauce, either dump in a bottle of premade pasta sauce from a store, or just make more of your own sauce.

Then heat it up until it starts to boil. Keep it moving. Once it's boiling, add your meat.

You like meat? Yeah, I like meat. Luckily, meat is optional.

If you do like meat, go buy a slab of ground Italian sausage.

Put the entire slab in the pot and stab it with a spatula until it's in small pieces. Delicious. Then go for it. Add your goddamn noodles.

What? Yeah, add your fucking dry pasta noodles to the sauce. The fucking sauce. Add your noodles to the sauce bro. The sauce should be fairly thin, because of the water and the unreduced tomatoes and other ingredients.

Tortellini is good in here with other noodles; I prefer rainbow rotini.

Here's where it gets fun. Make sure you've got some high-quality mozzarella cheese. The really good shit. Dump that bitch in there. Get her all wet in the sauce, until she starts to melt. Let those thirsty noodles suck up the sauce, the sluts, and you wait at the pot, mixing it as the cheese melts.

You'll know when it's done. The noodles will be wiggling and will tremble on your fork, jiggling like used whores. It'll be hot.

Spoon some onto your plate, and then grate some parmesan cheese onto it. Top with a sprinkle of dried basil leaves, for aesthetics.

Chip off a small triangle of dark chocolate, as dark as you can get, and put it on the side of your plate, next to the pasta.

You've created bliss. Do not eat it. Only admire it.

No, I'm joking, you can eat it. Goddamn. Enjoy it though.

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Hello /ck/

/agdg/ here, im making a cooking system for my game and got a weird question:

>Are there any soups or stews (or similar stuff like chili and curry) that actually goes well with minty flavours?

Because in my cooking system every flavour increases the score up to a certain point (like salty up to 60%, then it decreses the score), so stuff like salty jam/tea would score better than a normal one and adding mint to every single recipe would improve it, to combat this exploit im choosing a taste in every dish type to act as a negative, right now goes as following:

deepfried -> minty

stew -> ?

curry -> ?

soup -> ?

chili -> ?

stock -> minty

tea -> salty

jam -> salty

Everything else allows for any taste

If you want to check my stuff i made a thread here


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Help me, /ck/. I just got my first big boy job in the city, and I've never worked so far away from my home that I had to bring my own lunch every day. I could go to all the restaurants and cafes nearby, but that shit gets expensive quick.

As someone who hasn't packed a lunch since middle school, what the fuck can I whip up that would be ideal for munching on in the break room? Chicken and rice and cucumbers can only last a man so long.

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>mentally ill Nu!Males have infiltrated muh based Publix

Why do we keeping straying so far from God's light, /ck/? I just want to eat my Pubsubs in peace.

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Awww yeah, motherfucking deviled eggs for breakfast!

>4 eggs

>pinch of salt

>tbsp mustard

>2 tbsp mayo

>tsp vinegar

>dash of onion powder, garlic powder, cayenne pepper

>squeeze of sriracha

>garnished with paprika

What'd you have for breakfast?

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Acquired tastes and niche foods thread

What do you like that other people would probably spit out? I love pic related, it tastes like sex

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Just made some farmer's cheese using white vinegar, and I'm curious how well the whey will work as a marinade/tenderizer. Does it react differently with different meats? I'm thinking of using it as a marinade before making tonkatsu and fried chicken later this week.

Also any other suggestions for use are good, especially ones that don't involve making bread with it.

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How are MRE's?

Are MRE's shit-tier or doable?

Embled related.

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daiu thread

post best daiu memes

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Eggplant parm

Looks like I will be making it for my special someone after all. Yay!

Tips on eggplant? I always seem to make it too soggy.

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What is one supposed to do about picking good sushi fish? I'd like to make my own more often but sashimi grade fish is more expensive than I'd like. I've been reading that Pelagic predator fish like tuna are relatively free of the parasites that I'm worried about, but they're also the ones most infected by heavy metal bioaccumulation.

Is there a fish that is your go-to?

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Celeb Chef Says He Won't Let Trump Dine At His Restaurants During RNC

A darling of Cleveland's culinary scene said Thursday that he wouldn't allow Donald Trump to set foot in his restaurants when the Republican National Convention rolls into town next month.

"Dude, there's not a chance I'd let him into one of my restaurants," Michael Symon said in an interview with Cleveland radio station WKRK, as flagged by cleveland.com.

Symon, who owns multiple restaurants in Cleveland, rose to fame after winning "The Next Iron Chef," earning him a permanent spot on the show. He's also a host of ABC's "The Chew" and appears frequently on Food Network programs.

Two of Symon's restaurants are located near Quicken Loans Arena, where Trump is expected to be crowned the Republican Party's nominee. If either of those restaurants host private parties as the convention unfolds, he said the real estate mogul won't be among those invited.

Asked if he thought his ban on the real estate mogul would alienate Trump fans who might be customers, Symon said that it had nothing to do with politics. The celebrity chef said that he had been "fortunate or unfortunate enough to meet him through the years."

"It's just that he creeps me out," Symon said.

"I come from a mixed political family, which is always fun around this time of the world," a chuckling Symon told hosts Matt Dery and Anthony Lima. "I've been fortunate or unfortunate enough to meet him through the years. I'm not going to lie, he creeps me out a little bit."



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/ck/ here is a post since i got banned .

/ck/ i wish the world would stop lieing about mathematicians abusing code to kill females as older males going senile with power of pre-holocaust nature is a horrible current state of affairs .

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/k/ here, thinking of putting together some WWII related dishes both to introduce my kids to some things they haven't tried yet and also to serve as lessons on history.

Pizza, carbonara and solyanka are some of the more obvious things but I was thinking rabbit stew as well. If you have any suggestions on dishes that became popular and spread as a result of rationing or troops being shipped all over the place then I'd like to hear it.

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Ok, I know this board is pretty much dead at this point, but if any of you cu/ck/s are still around, we have just created a /ck/ chat in the main 8chan discord. You're welcome to join as long as you don't mind /pol/ too much. Will update when the link expires.


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Eggcelent question!

A bit of an odd question, but got any pan-fried egg recipes? I usually go for garlic powder, waaay too much butter, and salt, and then I toss it on bread and drizzle the remaining butter and grease onto the bread, and cut it with a fork.

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I was in central Europe recently and among the other foods I was treated to was goulash. It was a fantastic meal. Naturally I'd like to make some of my own at some point, but I don't really know where to start.

There are a lot of recipes online, but I'm curious as to any of your experiences with the stuff.

I understand that in many countries what is referred to as goulash is in fact closer to pörkölt, but I'm pretty sure the stuff I had was pretty authentic, even though this was not in Hungary.

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Sup guys, I picked up baking as a hobby a while ago. Basically I've been floating from cakes to scones and whatever suits my larder at the time, but I'm having trouble making a decent chiffon cake because I can't get the egg white to stiffen enough.

Baking tips for noobs, please?

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Cooking shows

dont care too much if this thread exists already. So /ck/ What are some of your favorite cooking/food shows and why? >heres one of mine.

I used to watch this show as a kid and alton pretty much got me into both science and cooking. Also his recipes are spot on and ive learned more technique then i have pretty much any other cooking.

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Any bread bakers here?

Trying to get started with bread baking but pretty much everything turns out the same bland shit

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itt: based /ck/ related people

I'll start with Josef Schwartz, founder of the Lidl stores.

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Does anyone have much experience with ceramic cookware? I recently got a ceramic skillet for free from work, but I've noticed it takes like twice as long to cook anything properly on it. It is, however, very magically non-stick, with none of the unhealthy downsides of Teflon. Am I merely imagining the lengthy cook time or does it vary from brand to brand? The brand I got is called Wear Ever.

Should I not be using this stuff? It's so pretty and magical but I might stop using it if it messes up my cooking.

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What's a good rice cooker?

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Hey does anyone know how I can make the cacao powder I got stop from clumping in my milkshakes, I got a kg of it and the old stuff I had was for baking and that didn't clump as much and was also 100%.

Also I got 100g Pure Vanillin powder and that stuff is fucking strong as hell, what would be the correct ratio if I were to mix it int with the cacao?

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About shit board claiming systems.

I might go and make /ckck/ since the board claiming system is absolute bullshit that only works if you have a organized team.

Does anybody think this is a bad idea or should I go along with this and shill it on this dead board?

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The position of cook is as a priest at altar.

Every wannabe chef needs to heed.

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today I made pizza from scratch for the first time

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Cooking with Max

I don't know who Max is. He's young, talented, and appears to have access to whatever ingredient he wants. Perhaps his parents own a restaurant? Anyway, I just wanted to post the photo feed of some of the dishes Max has prepared. Excellent preparation, food presentation, and food photography as well. Perhaps it will provide some inspiration for some of you …

I hope you enjoy.



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Who else like calvein klein


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Share your Rogan Recipes

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Cheap Recipes

>Pdf's should be an allowed file type



Can I get so good cheap recipes? They should not be like eating salad, but not too unhealthy, please.

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Eating Out Alone

When's the last time you treated yourself, /ck/? I don't even mean going out for a nice meal with someone else; I mean going out alone and spoiling yourself with a nice meal? I decided to celebrate my unemployment/freelance life with a meal tonight, and decided to take some pictures.

I started out with a cocktail. it was the restaurant's take on a greyhound, and had black peppercorn infused vodka, pink grapefruit juice, soda water, and a dash of fresh lemon juice.

then I moved on to some cheese, I got a tomme that is from a creamery a few counties away, and it came with a fresh chevre and pear butter, which paired with the nutty tomme beautifully. I had a house merlot with this.

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Got a pretty good deal on these country style ribs, so now I have 3 packages of these things. Today, I'll be doing up this package. I think I'll do a good low and slow in a roasting pan in my oven as I am out of briquettes. Normally I'd be grilling these, as I do most of my stuff, but I'm forced to go with either the oven or my crock pot, and my crock pot ain't big enough.

I haven't started yet but here's my plan so far:

Gonna chop onions and garlic and top the meat with it. Then slather everything in BBQ sauce. Cook long time with relatively little heat.

Whatchu guys think? Suggestions? Criticism?


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How does /ck/ rate this guy's videos. To me the food he makes looks more appetizing than anything you see in a top tier, 5 star casino restaurant, but it might just be my filth peasant upbringing kicking in.

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I have had a filet of honey smoked salmon in my fridge for like 10 months now. Is it still good to eat? It has been in the back and it was vacuum sealed from factory.

I have never opened it and I don't see any mould.

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What does /ck/ think of the delicious lukanka?


Just curious.

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Im starting a food blog, got any tips??

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US approves genetically modified salmon for food

US regulators on Thursday approved a type of genetically modified salmon, saying it is safe to eat and making it the first transgenic animal destined for American dinner tables.

The Food and Drug Administration's decision came after years of controversy over the fish, which is a type of new Atlantic salmon injected with a gene from Pacific Chinook salmon to make it grow faster.

The fish, called AquAdvantage Salmon, is made by AquaBounty Technologies in Massachusetts.

The FDA "has determined that they have met the regulatory requirements for approval, including that food from the fish is safe to eat," said Bernadette Dunham, director of the FDA's Center for Veterinary Medicine.

Regulators "determined that food from AquAdvantage Salmon is as safe to eat and as nutritious as food from other non-GE Atlantic salmon and that there are no biologically relevant differences in the nutritional profile of AquAdvantage Salmon compared to that of other farm-raised Atlantic salmon," the FDA said.

AquAdvantage Salmon may be raised only in land-based, contained hatchery tanks in two specific facilities in Canada and Panama, it added.


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not a stereotype. It's a truth most people don't know about: French people complain about anything and everything. Constantly. I should know, I'm one. And I'm from Paris on top of it, so I'm even worse than the average French guy when it comes to complaining. We particularly love to complain about bad food and drinks. I'll be honest here, the average coffee made in the US is particularly terrible (not talking about beans but about the final produt, if I mean beans I'll say beans). And so is the average coffee we get in France. Everyone I know who lives or has been to the US told me coffee there is watered down to hell or plain badly prepared. I haven't been to the US so I can't voice my own opinion about it but I highly trust the judgment of a couple of these people and will therefore go with it. In France, the main problem is that the coffee is waaaaay over heated (you could even say burnt), which makes it terribly, terribly bitter. So it is badly prepared here too. My fellow countrymen may not like to admit it but the coffee we prepare in France is pretty darn bad compared to Italian coffee for example (I did not admit it myself until I actually went to Italy and tried tons of their coffees). Even Starbucks, which a lot of people love in Europe (in France as much as in the UK), prepare disgusting coffee. To realise that, you need to drink good coffee in the first place and then you can never go back.

There are many different ways to prepare excellent coffee. The best coffees I've personally had were in Vienna (Austria), Italy, and Vietnam (surprising I know, but the coffee grown there is of an incredible quality!). The most important things when making a good coffee are: The preparation method, the beans, and the water. If you buy ground coffee, use a mainstream coffee maker, and fill your machine with tap water you cannot expect your coffee to be good. Even just changing one of those 3 things can make a huge difference.

A few years ago I bought an Italian espresso maker. It only cost me 20 euros and I've never made any coffee as good as with this thing in my life. Even when using tap water and supermarket ground coffee the results are mind blowingly different from using a normal coffee maker. And when I am motivated enough to grind coffee beans and use mineral water, it tastes divine.

It's basically a 3 compartments machine that works with the water boiling at the bottom, steaming up through the coffee in the middle and condensing in the top compartment. Simple, and yet it makes a huge difference. The downsides are it is slow, only makes one espresso at a time , and you cannot increase the output. So it is only for people who feel quality is worth the wait. If you want to surprise yourself, give it a try.

It looks a bit like this (the machine I use has its own heating support so its simpler for me): http://www.wikihow.com/Brew-Authentic-Italian-Caffe

This process is all about quality over quantity. If you want to spend 20 seconds on making enough coffee for a day then this is not it. And that is why most coffees you'll have in bars, restaurants, coffee places and so on will be bad. They need to be efficient, produce large amounts fast, and that doesn't rhyme with good coffee. I worked in a restaurant for 6 months, and we used to make batches of 10 liters of coffee. I had one cup of that coffee, and never another.

For another example: In Vietnam, the coffee beans are fresh (no need for imports) and grounded on site right before being used. They also use bottled water instead of tap water since tap water is often not safe for drinking. Knowing this would be enough to assume the coffee they make is great but they don't even stop there. On top of it they use an extremelly slow and very precise dripping process that I have never seen anywhere else. I slap myself daily about not bringing a few sets of this method home.

The dripping is done one cup of coffee at a time. They give you an empty cup, put a small metal filter on top of it, and then add a metallic compartment on top of that. They fill the top compartment with ground coffee and boiled water, it is designed so they can never go wrong on the dosage. They serve it as the dripping is just starting and with water on the side so you can water it down to your taste. The dripping is happening in front of you, you have to be patient enough for it to finish but god it's worth it. You should have seen my face when I realised that this Vietnamese coffee I was having would always be 100 times better than any coffee I'd ever get in France, where we are so proud of it.

R: 4 / I: 1 / P: 25 [R] [G] [-]

76/sp/ get

>mcq when asking mcqueen to cook

R: 18 / I: 7 / P: 25 [R] [G] [-]

Making from Scratch

What is /ck/ favorite thing to cook from scratch?

I honestly try to make almost everything I can myself other than noodles and most breads because I lost control of my life.

R: 4 / I: 0 / P: 25 [R] [G] [-]

got a pie in the oven as we speak lads

nothing quite like a good 'za

R: 1 / I: 0 / P: 26 [R] [G] [-]

we booked reservations here about a week or so in advance, anticipating a fine dining experience, and upon arrival i thought it would be a great experience for the two of us.. . being shown a table right next to the kitchen entrance, I politely asked for something a bit farther out. and was told there werent any.. funny we saw that there was about 8 other tables (for 4 or two) EMPTY. and not being used… STRIKE ONE. Then , being so close, our table was continuously bumped by the wait staff and even the MANAGER , even after I had asked them NOT TO… (sorry doesnt cut it) STRIKE TWO …The entire restaurant very NOISY, and chairs slippery on the floor, the waitress would watch us like a Hawk, and if we took a sip of water would quickly come over and refill our glass… this got to be a game as this has happened to us at a popular Chinese place once before.. sip , refil sip refill, sip refill… ANNOYING and I finally had to ask her to STOP. The food was good, different meats and unique salad bar, but at $50 a head (plus $$ drinks $$ deserts etc).. NOT WORTH IT.. not to get rushed, .. an EXPENSIVE lesson in dining out..