Catalog (/ck/)

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

#darkmeatmatters

Weeb food general

Let's see how good are you into this?

Dough General

>Buys bamboo steamer

>Makes pork buns

>Filling is fine for a first try Needs some work but I'm not to worried

>Dough is flavorless and a little hard, almost making the buns not worth it

What do I do?

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?

What's /ck/ cooking today

ITT: Leftover-ingredients recipes

Share your recipes for meals from whatever was lying around at the time. I will post what I made today:

>hungry as fuck

>I can't order takeout since I am broke

>look around the fridge and pantry

>find a can of pork in lard

>find a half used packet of rice

>there are some carrots and lemons left from the time I was sick

>also scrounge some salt and powder paprika

>boil and cook the rice in one pot, fry the pork with lard on a pan

>when it's all mushy I put the rice in the pan and mix it together

>as it fries, cut the lemon in half and squeeze the juices in the pan

>when it's all half-fried, put some paprika and salt on it and mix it thoroughly

>when it's all fried, put my proto-rissoto on a plate

The food was very nice and quite filling, and the paprika and pork tastes mixed together quite well, too. I was worried that I may have blended too many flavors [paprika, salt, lemon], but it turned out alright. I will probably try it again some time.

Do you have any similar recipes, anon?

More Seattle restaurants close doors as $15 minimum wage approaches

Tasty Drinks

What are some tasty drinks that aren't horrible for you?

I have an oral fixation, I can't stop drinking. I drink at least two gallons of water a day (I'm sure it'd be more if I actually measured). As a kid I drank shitloads of soda, but after a few cavities I stopped. Now I drink too much beer. Of course I like getting drunk, but a big part of it is that I enjoy the taste and having something tasty to chug. But alcohol is expensive and my health has gone to shit because of it, so it's about time I cut back. actually I should have stopped years ago before it made my life go to shit but better late than never

I'm sitting here with a hangover wondering if there is something tasty I can drink in mass quantities that isn't alcoholic, loaded with sugar, or milk (I'm lactose intolerant).

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.

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

>not eating delicious and nutritious hardtack

Explain why you are such a glutton

Eggnog?

Holy fuck slow cookers are amazing

Throw tastey stuff into a pot.

Press button.

Wait 12 hours.

Tastes amazing.

Hello is this the nutrition board?

>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.

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

Post your sauce/salsa/spice cabinets.

This is the only way I can stay on /fit/ rails.

Chili Thread

It' getting close to fall which means chili season.

What do you use in your chili?

How long do you cook? Cool? Reheat it?

How spicy do you like it?

>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.

>Browsing online delivery

>find a place that has waffles and crepes

>check out the toppings

>Strawberries

>Blueberries

>Blackberries

>Banana

>Avacado

>AVACADO

>AVAFUCKINGCADO

>ON WAFFLES

I fucking hate California

/tg/ + /ck/ = Dungeon Meshi

There's a thread on /tg/ about it: https://8ch.net/tg/res/196374.html

This four page special made me think of you guys. It particularly reminds me of the thread here where the OP posted a pic of Nathan Explosion drinking bleach. Thought you might like it.

Does /ck/ moonshine?

I know homebrewing beer is the hip new thing all the kids are into these days but do any y'all moonshine?

Hey /ck/.

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

>A pinch of salt

>GRIND GRIND GRIND GRIND GRIND

This is going to be good.

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?

GO!!

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.

How do I make yakisoba?

/ck/ Challenege When?

So I heard that that /ck/ Challenge is supposed to be starting up this month and would follow the same schedule as last year, but it's already past the first week of March.

Is there a confirmed start date yet? If not what's the current situation cause I want to compete and donate prizes this year.

Anyone know any good Norman dishes to try for beginners?

What are you co/ck/s cooking/eating today?

Steelhead trout with Amish candy onions and a microwave bag of Publix's brand brussel sprouts.

'Merican here. Just turned 21. You all know what I'm looking to do.

Already have a fine rose on my to-buy list for getting shitfaced. What else does /ck/ recommend? I know to stay away from normie shit like Coors, Corona, and Heineken. I just want to get piss drunk for the 1st time.

TODAY IN THE KITCHEN I LEARNED...

…why sausage rolls are wrapped in pastry.

(Made pork-based steamed Wontons– they actually turned out great. "What will I do with the left-over filling? I know! Wrap it up in greaseproof paper and steam that was well!!")

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.

Lab-Grown Pork

If you were to grow a pig in a test tube and keep it in a sterile environment for every moment of its life, would it be safe to eat its meat rare, rather then well-done?

GARLIC APPRECIATION THREAD

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.

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?

Which one?

They're thawing and I'm gonna grill em later.

Fuck it. Might just do both.

>come to /ck/ and get into preparing and cooking food like you should

>now whenever I eat frozen processed food or fast food garbage I just get a craving for a home cooked meal

>shit I used to love now tastes like plastic and cardboard

This is your fault.

You did this to me, /ck/.

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.

Cooking Bulk Mac & Cheese

Hey, I don't early have money to spend until the semester starts in 17 days. My plan is to walk to Walmart, bro, and make Mac & Cheese tomorrow. Hopefully that'll last me for a while. Please critique:

>Elbow Macaroni Enriched, 6lb

>Milk, 3/4 gallon

>Cheese, 4lbs

>Melted Butter, 1cup

>Flour, 3/4cup

>Bread Crumbs, 1lb

>Salt, Tbls

Also buying an aluminum baking pan so I don't need to clean this shit up, niggga. I've got like 5lbs of chicken legs in the freezer so I figure I can get by spending $20 on all this bullshit and surviving in my apartment until the semester starts. Maybe I'll beg for vegetables at the foodbank.

Yeah, I could take out student loans and other bullshit. But to struggle is to live.

Cake

breakfast is up.

baby spinach, baby bella, black beans, roasted cherry tomatoes and egg on wheat/flax pita.

oh there's some jalapeno vinagriette on there as well.

Of course, golden delicious apple slices and English breakfast tea.

Breakfast ideas anyone ?

What did you cook in honour of God's 90th birthday? We had a purée of Ratte potatoes, braised Bresse chicken stuffed with truffle, endive compote, and a 2010 Domaine de Chevalier red. Also general food snobbery thread.

Pic related, it's God.

I fear my love of cooking delicious food trumps my desire to become vegetarian, and that I might have been too idealistic in thinking vegetarian food can compare with paella, goat curry, pork and veal meatballs, or pic related.

It's like a 49/51% balance of wanting to cook like a wizard, or shitting on big business and the animal agriculture industry and being exalted as an eco-terrorist.

I just really, really like cooking, but also really like not shitting up the planet. Please try to push me one way or another off the fence, my proverbial pants are caught.

The best way to learn to cook Indian food?

Hello, /ck/. I'm a big fan of a number of Indian dishes and would like to learn how to make them myself to save the cost of going to restaurants. What is the best way of learning how to cook them well? Are there any cookbooks you would recommend? Internet recipes? Or is it best to learn from someone who already knows how to make them?

Pic related is my favorite dish.

How does one make poutine?

Dutchfag here, anyone on /ck/ ever made poutine at home? It looks fucking delicious.

Pic related.

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

Ask anything about Slavic, Central Asian or Caucasian cuisine. Pelmeni, borscht, plov, shashlik, kvas and so on. Sure thing I'm not a chef, but can answer properly I hope.

Good evening co/ck/s. I am engulfing myself in one of my finest cup of camomille tea. What are your choice of bewerage this fine evening?

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.

Stew acolyte

I rate my stew a 6/10. Any ideas to make it not average?

Most of the stuff is from tesco UK

20g Gia garlic puree

400g kale

400g stewing beef

400g heinz tomato soup 400g = 1 can

400g napolina diced tomatoes = 1 can

140g brocolli

130g cauliflour

130g carrots

1 x bay leaf

20-40 ml worcertershire sauce

Not sure how much rosmery I put in today.

I put in 500 ml of water ( I think this did a lot of damage to the taste via diluting it)

Beef was browned before. Liquid in first then veg (kale was frozen) then beef.

Pic is what it looks like with half in my stomach.

Venison Chili

TFW you can make great tasting chili with cheap shortcut ingredients.

1 Can Black Beans

1 Packet Old El Paso Chipotle Sauce

1 Tablespoon of lime juice or concentrate

1/2 lb Ground Venison

1 Teaspoon Chilli Powder

I put garlic in my chili, I expect a lot of flack for this post but I am sorta noob and sometimes I don't wanna stay in the kitchen for hours. I prefer black beans over any other beans. Have ideas or flavor twists? tellme.

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?

Soda Sauce

I remember when I was young early 10's, and later, that pizza hut had a weird sauce. Maybe it was the loose sauce only for bread sticks , and such, idk. This sauce though, it had a weird bite to it for some reason, it was like soda, that is the only thing I could compare it to. What did they use to put in the sauce?

What's your guilty pleasure cooking show?

Mine's Masterchef Junior.

>mfw I bought a box of Kex

batch cooking

any tips for batch cooking?

Cooking 9+ chicken breats in the oven after loading with herbs etc but still has a slight chicken fat taste to it.

what do?

Ask a Mellow Mushroom employee anything.

just finished eating some chicken wings

How do I into tea

How do you like 8ch /ck/?

hi co/ck/s

I'm curious about this board, I've lurked other 8ch boards for a while and have been told not to mention this but fuck it, /ck/ at halfchan has been my homeboard for a while but it's turned to shit and the mods went full nazi recently.

How are the mods here and board speed in your opinions?

I bring a lot of OC to the table and either way I'm done with halfchan which I know is a common occurrence. Take it lightly on me I'll let this thread die or delete it after I get a bit of info.

>pic is glorious frito pie

There is literally nothing wrong with putting ketchup on steak.

Skype Thread

Would anybody in /ck/ be interested in joining a Skype group for fellow cooks to discuss/share their recipes, food pictures, tips and techniques and just talk about life/food in general?

I think it would be a neat way to bring this tiny yet amazing community a little closer and possibly make the board a little more active 'cause right now it's slower than escargot served with ankle weights.

If you're interested, email me your Skype name or post it here and I'll add you and set up a group chat if we get enough people. I can't imagine we'll get more than 5 for now, but it's worth a try…

Post small, quick and easy tips that make food so much better.

Add lemon to your ramen noddles, preferably before boiling the water so that the lemon juice can get deep into the ramen. Usually I only add half a lemon.

I also add bell pepper, but many people don't like bell pepper so I'm just giving the tip about the lemon.

ITT: Post regional winter foods

Argentina: Locro.

Yes its seems puke, it taste awesome.

Eat Like Smeg Day 2016

Hello cu/ck/s, this is /AIDF/.

Join us this Sunday, Jan. 3rd for Eat Like Smeg Day.

Make sure you have all ingredients before that.

More details on #AIDF @ Rizon.

Is corn starch a good substitute for flour in frying?

Hey co/ck/s.

Changing my life around. Monday, I stop being a NEET and go to truck driving school. 4 weeks later, I'm out on the road, in a moving 60 sqft apartment.

So… cooking and food. I won't have a lot of room to store food with me, so I'll basically have to stop at a Wal-mart every 3 or 4 days to resupply. I won't have a lot of cooking infrastructure - I'm looking at one pan (at a time) on a hotplate, basically. No oven, no microwave, no toaster. No sink, no drain, no running water (bottled water only, basically). Will have a cutting board and a sharp knife or two.

I don't want to get stuck eating truck stop crap and canned soup (a lot of drivers go down this road and then get excited about dining out at Subway), and I don't want to go broke. I won't have time to do much in-depth cooking (my butane stove can't be used while I'm rolling).

So basically… am kinda hosed on the food front.

But… y'all are pretty creative, and I'm interested in ideas. What can I cook?

I got myself a paperclip big thing of panko.

What can I make with it other than pork cutlet and tempura?

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.

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?

Hello /ck/,

So I have an opportunity to take over a kitchen in a small non profit that runs out of a log cabin built in the 1800's. I work there on saturdays but the volunteers and employees there hate the regular cook and will probably fire her soon.

What I want to do is reinvent the whole restaurant aspect of it. They serve sandwiches and soup and stuff like that, I could use recommendations for recipes and other things I could bring in to give the place a facelift. I've got a working cookbook of dishes right now I'm assembling, as well as a wishlist of equipment to buy to make the job better.

Right now it barely breaks even and I want to start making it profitable.

Feel free to ama

Prece!

Last meal before dying

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

Chili Recipes

I'm a person who really enjoys chili and have tried different types of chili from many restaurants here in Texas but I usually just eat it by itself with a spoon. At most I'll maybe put it on a hot dog or eat a chili burger but even that is pretty rare as I just love the taste of the chili itself

But for the life of me this is getting stale and I'm not good at thinking of ideas for dishes.

>Does anyone have any chili recipes either from scratch or using canned chili?

Also, yes I know there is another chili thread but that is for the chili itself. I'm kind of bummed out on chili by itself. Was looking more for a dish to add chili on top of or eat with. Something tasty and interesting

ITT: recent culinary discoveries you've made

Steak and salsa with sweet potatoes is really damn good

I have this

wut do?

usually olive oil, salt, peper, medium rare.

Spiced Wine General

I want to brew up a batch of spiced wine to distribute as presents over the holidays, I was planning on mixing in something harder like brandy which is pretty traditional also considering sweetening it with maple syrup and adding whiskey which is a more canadian twist (I live there).

What mulling spices do you guys think I should use if I go for the Maple syrup option? And what about the traditional option?

Sup guys. I would like to get my sister some coffee for Christmas. I don't drink a lot of it myself so I am not the best judge of quality. I have heard of the site Driftaway coffee, but do not know if it is any good. Do you guys have any recommendations of good quality coffee I can get my sister for Christmas?

differences

what do other countries do funny?

ITT we list things that black people pretend to hate, but eat anyways.

>Mayonnaise

>Salami (And deli meat as a whole)

>Coleslaw

>Sauerkraut

>Cheese that's not processed

Can you think of any more?

Also, http://shitwhitepeopleeat.tumblr.com/

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

Ausfags seriously feed this to their kids.

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

Rage

>mom buys "I can't believe it's not butter"

>try to tell her it's bad for her and cannot be used as a substitute for real butter in most cases

>"it's cheaper, honey"

>mfw

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.

culinary schools

> wants to go to a culinary school

> doesnt know shit about culinary schools

/ck/ what advice ( suggestions) do you guys have for culinary schooling?

A Humble Request

In a small amount of time many of you will be enjoying the holiday of Thanksgiving

I will be alone but as a 35yo kissless virgin Im used to this lifestyle and know the words "happiness and fun" arent common in my life as I wish they were. But this isnt a thread for that sort of down talk so I will move on

8chan has been a great stress reliever and picker-upper of spirits for me for a long time due to the way these boards are set up and anons can interact with each other. I can feel like a community or that someone actually notices me even if, behind the monitor, Im just a fat and naked virgin in a dark room at 2am.

I often work holidays due to my inability to make friends and never having a single thing to do but this year decided to opt out and take a day vacation. I will be on 8chan the majority of the day and wanted to make a request a day early so lurkers can see it

>Would everyone please kindly take pictures of their food and/or in addition talk about their day and any antics going on Thanksgiving?

It doesnt need to be but a brief few sentences and many wont understand why I am asking this but to me reading the comments and great lives of others fills me with joy. It keeps me going and gives me false hope that maybe I could have a life with friends and a great family to share experiences with. I will be eating some random fast food then go to sleep. A day just like any other for me really.

But for you - YOU - I know it may be a significant day filled with joyous laughter and many jokes around a fully seated table looking at smiling faces. For those who may never be apart of that I ask if you could share your pics of food and stories of merryment so we can briefly feel….. something… anything! as we read them

Thank you and have a Happy Thanksgiving

^_^;

>boil 1 - 1.5 lt of water

>put an egg in there, don't get burned you fucking idiot

>add salt, around a full spoon

>add packet noodles, around 150-200grams , no, not jap shit, real spaghetti or fettuccini, calculate it by eye you mongoloid

>egg and noodles get cooked simultaneously

>while you wait, get a BIG plate

>open a can of tuna, drain the water/oil and put the tuna in the plate

>now open a can of corn, don't you fucking dare use creamy corn, you stupid retard, that shit belongs in the damn trash.

>put a little, about 3 or 4 full soup spoons of the whole kernel corn on top of the tuna (you wont use the full can here, too much corn kills the taste of the other ingredients)

>add 2-3 full soup spoons of Lemon juice, if you have real lemons better, bottled lemon juice probably comes with a shitton of water.

>noodles and egg should be well cooked by now, you don't want them overdone, but you don't want them al-dente either.

>drain the water

>get the shell off the egg (DUH) and slice it into tiny blocks

>throw it on top of the corn, tuna and lemon juice mixture, getting a corn, tuna, lemon juice and egg salad-like thing

>now put the noodles on top of all that

>add maybe 1 or 2 soup spoons of sunflower oil so the noodles don't become a fucking brick

>and the final touch, add some grinded pepper of your choice on top of the noodles, none of that pre-grinded shit you buy at super markets that's made of pieces tinier than an atom, buy whole pepper, green, black, or white (careful with last one you dipshit, it stings) and grind it yourself with a pepper grinder on top of your tower of tuna, corn, lemon juice, sliced eggs, noodles, and sunflower oil.

>now mix that shit up until the entire plate has a good proportion of everything everywhere

>you're not supposed to roll these spaghetti in your fork, you're supposed to slice the final piece around and eat as if it was lasagna or something you eat using your fork as a spoon

thank me later when your mouth is having an orgasm

What does /ck/ think of Tampopo?

Also /ck/ related movies thread, I guess.

Brand New or Tried and True?

Hey /ck/, when cooking a new dish, do you prefer to go by a recipe or do you come up with things on your own and see if it works out?

What's the best salsa?

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

WTF

I've been buying this stuff for years… and only just noticed…

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.

https://news.yahoo.com/us-approves-genetically-modified-salmon-food-145306836.html

Making Carbonara for dinner tonight?

Anything I can add to give it a bit of a twist?

Crickets

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

https://www.exoprotein.com/why-crickets

http://chapul.com/

http://bittyfoods.com/ ← cookies

Videos

https://www.youtube.com/watch?v=NvEJxnpC7Uw

https://www.youtube.com/watch?v=ivYXzyTjvOQ

Document by the UN

http://www.fao.org/docrep/018/i3253e/i3253e.pdf

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.

Frugal Cooking Thread: Lean, Mean and Cheap

ITT: We post recipes/ideas/utensils/deals/anything else for any kind of frugal, valuable and somewhat palatable cooking with as little BS as possible

> inb4 Eggs: The Thread

> yfw every cooking show on TV/Youtube has 50 different fucking ingredients to make sandwich filler etc.

I'll start (britbong here):

Chinese-style "Seaweed"

> Spring Greens (~75p), finely (I mean really thin) chopped in strips and washed

> Add to bath of hot vegetable oil

> Cook for 30 seconds, remove with skimmer and drain

> Add salt and/or sugar to tasta

> Optional: Cashew nuts (about 70p from ASDA)

> Done

> Also, can reuse oil

Add curry power/herbs and hot sauce to instant noodles (just stir a little bit more)

If you catch a deal on milk, butter or bread you can freeze these for about a month beyond exp. date

Look for public wholesalers of different ethnic foods (Litres of Soy Sauce and cheap industry utensils from Chinese etc.) In fact, a lot of ethnic supermarkets do really cheap bulk amounts of stuff sometimes like herbs/nuts/spices etc.

Learn how kill and clean a rabbit!

Anyone got a recipe for rabbit stew?

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.

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.

OFFICIAL BEST FATS AND OILS

>i eat pork

Pesto Pizza: Blasphemy or delicious?

Discuss.

>have new gf

>gf is gluten intolerant

That means no seafood pie, no pasta primavera, no tortillas, no saffron buns, no scones, no breakfast bread

Gluten intolerance is fucking bullshit, almost all my signature dishes are out of the question

Wat do?

eggs general

my hens are laying eggs at a rate that I can't keep up with.

ITT post how you use eggs as ingredients and egg related dishes.

What that worked better than expected– meat pies made in a muffin tray.

(meat pie filling made from leftover chili, flaky pastry, greased muffin tray…)

Hummus ingrediet aggregation list thread

>We list all the ingredients that in any recipe could EVER make it into hummus

I will start:

>sesame seeds

>chick peas

>lemon juice

>lemon peel

>garlic

>salt

>pepper

>red pepper

>pine nuts

>garlic

>chick peas

>sesame seeds

>garlic

yes I know about the other hummus thread, this is different and I want to give /ck/ good posts

Is there a way to make spam tastier?

It's tasty but feels like a fat dick to me.

Any bread bakers here?

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

HUMMUS

MY HUMMUS RECIPE. FEEDBACK ON THE VIDEO PLS. it tastes better than sabra brand btw.

https://youtu.be/cGH4rW61a5o

Hatta baka pancaek?

EASY HOME FOOD DRYING

And now for some original content that isn't a "plz interact with me!" thread…

I've got more chili fruits popping up than I can use, so I've taken to using a simple way to dry them out– that doesn't use heaps of electricity.

Blend up a cup of 'Damp Rid', or some other source of relatively pure Calcium Chloride (de-icing salt), and store it with the produce in an air-tight container. I've been getting biscuit-dry results in less than a day when the chili is chopped up.

picked this up at an estate sale today for $5

Meatball Surprise

What you need

Meatballs

Pasta (egg noodles, elbow mac, bow ties, or something of similar size like this here Texas shaped pasta)

Beef Bouillon cubes

Milk (or water and powdered milk)

Salt

Pepper

Corn Starch

Mushrooms

Celery flakes

Onion flakes

Onion powder

Saucepan

Wooden spoon

Instructions

1) Boil water/milk. You want enough in the pot to where it will cover the meatballs/pasta/mushrooms but not too deeply, maybe about a 1/4 to 1/2" higher. Add a little salt but not to much as we're adding Bouillon

2) Throw in the pasta/meatballs/mushrooms. Stir occasionally while waiting for the liquid to return to boil.

3) Drop in the bouillon cubes. You probably will only need 1 or 2 unless making a hugeass amount. This is also when you will add the powdered milk if using such. Stir.

4) Add mushrooms and the various spices (celery flakes, onion flakes, onion powder, pepper). Stir.

5) Add cornstarch and stir vigorously.

6) Let it boil a little bit more, give it a good stir every so often.

7) Take it off the heat, stir, and let sit a few minutes until the steam bleeds off and it thickens a bit.

8) Enjoy!

I kill you all

The killer of food is back

HOW TO MAKE YOUR OWN HIGH PROTEIN AND AMINO ACID MULTIVITAMIN CEREAL

>rolled oats

>almonds

>cashews

>raisins

>walnuts

>pecans

>pistachios

>dried fruit

>dark chocolate pieces

>hemp powder

>freshly ground flax and chia seeds

>cinnamon

>pumpkin seeds

>banana flakes

>poppy seeds

>sesame seeds

>some oat and wheat bran if you like

>pinch of pepper

>pinch of pink himalayan salt

>a little allspice

>a little clove powder

>a little real vanilla

>mix it all up

>put in container

>container goes in freezer

>if you can get it all usda organic or biologique, all nuts and seeds and ingredients must be raw, not pasteurized or cooked.

>basically is a multivitamin that doesn't go bad for over a year

>for milk take cashews and almonds and alot more water than the nuts and blend them until its white liquid. leave the fiber in and refridgerate. milk will have fiber pulp but it's good.

I am not a doctor, a nutritionist, professional, or chef.

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.

Horrible mistakes

Hey /ck/ have you done something horrible in your kitchen?

What's the worst that happened to you?

I set butter on fire in a microwave and burned frozen homemade sauce

Just realized I have a half full bottle of Guinness sitting on my coffee table. I thought it was an empty. It must have been here at least a week. If I drink it will I die?

Best Breakfast

Substitutes for Vegetable Oil?

WHO PUT ALL THIS IN THE BIN?

What did you make today?

Repeating my post from /b/, since a poster there asked me too.

I made myself a nice bowl of Rice, Chilli and Fried Chorizo.

Basically I cut the chorizo into thin slices, then throw them into a pan and fry them up until their crispy. While doing that I start cooking the rice, adding chilli to both of them.

Once done, its hella spicy, meaty and Rice. Because Rice is awesome. (It pretty much turns out like pic related)

So what'd you guys make today?

GOAT Pringles flavor, coming through.

Home Made Candy Thread

Hi /CK/ is my attempt at candy salvageable?

Last night, I was determined to make candy while I was drunk. This is what I did.

1 quart of maple syrup

2 cups of sugar

No nuts, allergic

Brought that shit to a boil 4 times

Accidentally got water into it (not much but I boiled it twice afterwards)

I didn't let it cool down

I didn't stir it while it cooled down

I just poured that mother fucker into a ice cube treys and put it in the fridge.

I now have something I eat with a spoon and tastes like Maple candy.

What I believe I did wrong

Got the ratios wrong, IIRC its a 1 to 1 of syrup to sugar

I brought it to a boil for no god damn reason other than I wasn't thinking.

I didn't stir it while it was cooling down to form catalyst crystals to make the candy inside the ice cube trays

I should have had real molds, but my ex is a thieving bitch.

I should have had a candy thermo, but my ex is a thieving bitch.

I wanted pic related but I got thick syrup. Is it salvageable and does anon have a better recipe than what I find online?

Also for a side question, does anyone else have ex's steal their candy equipment. I mean I've had to buy 4 thermometers for candy because of this and I lost a full chocolate kit once.

ᅚᅚᅚᅚᅚᅚᅚ

ᅚᅚᅚᅚᅚᅚᅚᅚᅚᅚᅚᅚᅚ

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

>At a sushi place

>Someone puts their ginger in their wasabi-soy mix

IT'S A MOTHERFUCKING PALATE CLEANSER. WHAT THE FUCK ARE YOU DOING.

>2015

>not eating well done steak

Jellyfish

Hey /ck/, how's it going ?

I wanted to ask you some advice about jellyfish

I bought one salted and it is currently soaking in water to make it edible and soft

Any tips or recipes on how to deal with jellyfish ?

I was planning on having it rest in a soy/sesame oil/garlic marinade

Have a great day /ck/ !

ITT: phrases that trigger you

I'll start.

"whitefish"

"water chestnut"

I want to make some good ass soups.

What kinda broth/stocks should I be using?

India - Fool's Cinnamon sold as the real thing - VERY TOXIC

crossposting from /n/

>>>/n/170418[

Beware of cinnamon you buy, warns activist

Cinnamon that you buy from the market may not be original, warns Leonold John, who is instrumental in making Kerala High Court direct the state government to check the matter.

John, who has launched a legal battle and commenced a campaign against the unethical marketing, says that most of the cinnamon brands available in the market contain cassia. He also warns people not to use cassia, which very similar in colour, shape and taste, as it would cause cancer and several other health hazards.

John, who owns 45 acres of cinnamon plantation in Kannur district of Kerala, urged Karnataka chief minister Siddaramaiah to ban the sale of cassia as cinnamon. He also urged the Food Safety and Standards Authority of India (FSSAI) to take note of the rampant sale of cassia in the name of cinnamon in India.

He told reporters here on Tuesday that his fight will continue despite the fact he has been getting threatening calls from various places including Bengaluru. "Millions of Indians are being cheated by buying cassia instead of true cinnamon.

FSSAI in its website says that cassia contains high quantity of coumarin and it causes kidney and liver damages.

Further, it is carcinogenic too.

Hence, all states should ban the sale of cassia in the interest of public health. Moreover, it affects the sale of original cinnamon and farmers who grow it too," John said.

In September, the Kerala High Court has directed the state government to inform the court whether it had taken any step to prohibit the sale of cassia, which is allegedly sold in the state as cinnamon. Meanwhile, Tamil Nadu has already banned the sale of cassia, John said.

Those companies sell cassia as cinnamon are cheating people and earning crores, he said. "Though cassia is not grown in India, it is being imported from China, Indonesia and Vietnam. While the price of cassia is just Rs 60 per kg, it is being sold at Rs 400 per kg with a label mentioning it as cinnamon. Only a thorough lab analysis can differentiate cassia and cinnamon. An average of 4 lakh kg of cassia is being sold as cinnamon in India," he added.

i know all that is talking about india, but i just checked both of my cinnimon containers ( Mcormick and tones) and they both were made from cassia trees instead of cinnamon. Tones at least admitted it was cassia, but mcormick didnt say either way, and i had to look it up to see that it was made from cassia.

Propane, charcoal,or other?

Aryan cooking thread

Continuation of >>>/pol/3701670 (https://archive.is/QL4re)

How does making tonkatsu (sandwich) vary from making katsudon?

I made homemade blue cheese dressing. My estimations were exactly right. It tastes just like the TGI Fridays kind.

I generally let my patties simple: black/red pepper, onion and salt. But I want to vary them a little. Share your recipes /ck/

What's a good brand of tonkatsu sauce to get?

DIY

Send me the best half ass or smart tips on how to make food that you didn't thought of

I was gifted a cast iron pot but don't really know what the heck to do with it

I sautée/wok almost everything I eat and I've got zero experience with slow cooking

Any tips on where to get started?

Yummy Soul Food

In this thread I will post the delicious food dishes that I produce.

beef stew

post a good beef stew recipe

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.

You only have one life

So try the food that Eric Hufschmid likes.

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?

What are some things you do with leftovers beyond reheating them?

I like putting a bit of fish sauce in a bag of leftover pasta, shaking it, then reheating it so it has a nice savory coating.

BOOZE

Soon Winter Thread

ingredients:

200 g coconut fat

250 g dark chocolate

1. Melt the coconut fat in a pan. Chop the chocolate coarsely and add the coconut fat, stir vigorously until chocolate is melted.

2. Pour the batter into the molds using a pitcher. Let them stand cold until they solidified.

How do you good ol' boys feel about grits?

Personally, nothing makes a breakfast like some buttered, salted grits.

So I recently graduated from culinary school and decided to go on holiday to visit my cousin and his family in the US.

This turned out to be a mistake.

I had never been to the US and it was quite a shock. They met me at the airport, I walked over to give my cousin a hug and a kiss but instead they all just started clapping.

>ok.jpeg

I was horrified at how obese they all were. His son and daughter we 8 and 10 years old, already at risk of heart disease. So sad. His wife was probably 280kg. We all went into the parking lot and piled into a SUV that smelled like spagettios.

>so anon! Didja eat yet?!

I had lunch on the flight, but they overcooked the snails so I didnt eat much

I then offered to cook supper for everyone to show off my culinary skills. But then suddenly the children started chanting.

>MICK-DON-ULDS

*clap clap clap*

>MICK-DON-ULDS

*clap clap clap*

Then my cousins wife joins in. I was speechless.

>allllll riiiiight!

We take the next exit from the highway and there is a McDonalds restaurant immediatly on the right…are they at every exit ramp in America?

I had never been to a McDonalds, but I figured how bad can it be? We all disembark and Im happy to just be out of that smelly SUV. Nobody took their shoes off before heading inside so I assumed that was normal for them. The children ran to the counter as fast as their large frames would take them. My cousin ordered..

>uhhh yeah Ill have TWO number niiines supersized and uh FOUR Happy meals, two of em McNuggets and two of em cheeseburgers.

The obese Mexican lady then asked if he wanted boys toys or girls toys in broken English.

>all of em boys toys.

Toys? I thought we were ordering food…

When it was my turn to order, I didnt know what I should try so I just politely asked if I could have some unwashed snails. She just stared at me…I ordered a cup of tapwater, gave her a kiss on the cheek, took off my shoes and took a seat. The whole family quickly got their food and sat around me. They started shoveling "food" into their mouths. There was tomato ketchup everywhere. I could have made a rich brown sauce that complimented fried potatoes much better but I dared not say a word. I didnt want to offend them.

I was so glad I packed some food in my carry-on, I would have starved in this forsaken country otherwise.

I took out a couple of sauted snails and looked around for some kind of cutlery. There was literally no silverware in the whole place! I said "when in Rome…" under my breath and was about to just eat with my hands, but someone nearby heard me.

>Rome?! This aint France, this is AMERICUH

everyone started brandishing firearms, stood up and put their hands over their hearts.

>ohgodwhathaveidone.png

The "Star Spangled Banner" starts loudly playing over the intercom. My cousin is staring right at me intensly, his hand firmly on his chest. I figured Id better mimick them or something bad might happen. I put down my snail and stood up, putting my hand over my heart (which was beating very hard by now) at the end of the anthem, they all finished eating and we all went outside.

Suddenly my cousin falls to his knees and says hes having a heart attack! Everyone pulled out their iphones and dialed 9-1-1. The ambulance arrived and everyone clapped briefly. The paramedics got out and stood by their strecher. What the hell are they doing?…

>itll be 600 for the ride to the hospital

You have to pay for medical attention here! They swiped his credit card with their iphones and took him away. I then decided it was time to go! I put my shoes back on, kissed the three goodbye and got the hell back to the airport for the next flight home.

Never go to the US. Why are Americans like this???

New recipe I just invented. So tasty!

Ok cu/ck/s, heres the low down.

First you gotta buy ritz crackers. They sell them almost everywhere. Then you get some cheese. I am using gouda cheese. Finally you get some sliced ham.

To assemble, you fold the ham into quarters, then put ontop of the ritz cracker. Then you cut out a suitable sized chunk of cheese and put on top of the ham. Finally you eat that fu/ck/er.

If you want a bit more crunch, add a second ritz cracker on top.

Post pics if you make some of these tasty little bitches. Also, what should I call it?

Making some taters.

I start by peeling them, then I boil them in water. Once that's done, I wait until they cool down and I slice them up.

Next, I get a big bowl, put a large amount of greek spices, cajun spices and cumin. I then throw in the potato chunks/slices and mix the whole thing until they're well covered. I then put them in the oven and bake them until they get a bit crusty, take out and serve.

Goes great with steak.

Rate my sandwich /ck/

https://youtu.be/xyIdxlkRlZE

Just saw this on the internets, where in europe can I find these "special noodles"?

I got a handful of sweet woodruff and like to conserve it, for making Jelly and sauces and generally everything. What is the best way to go with this?

Alcohol, Syrup or Oil?

What is your favorite place for wings?

Favorite sauce?

Anything shit plebs should know about wings?

Is coconut milk an acceptable substitute for cream when cooking pasta?

I've got shitloads of pasta and shitloads of coconut milk, I'm burning through my noodles real fast and I'd rather not waste money on the dairy jew.

I've got a shitload of blueberries

What are some things I can do with them besides pie and jam?

How the fuck do I get potted rosemary to keep in my kitchen window?

First I watered them when they turned dry and they started shriveling up all weird, so I stopped after reading they should only be watered every one to two weeks (wtf?) and they shriveled up even more. Now that I watered them again they seem to be recovering but I don't like having my plants languish and die while not knowing wtf is going wrong with them.

wat do? How do I care for these fucking things?

Buying dried rosemary at the store is obviously not an option, I want that shit to be fresh

wine general

Red beans and rice is the perfect dish. Prove me wrong.

Protip: you can't

Im starting a food blog, got any tips??

>this commercial

Discuss.

I don't have any experience with cooking whole birds, but I have been gifted two frozen chickens.

What seasonings, techniques, pagan rituals, etc do you recommend for a first timer?

Is this board for discussing Louie C.K.?

Weird foods

So I'm sure we're all familiar with 'weird food', basic shit like calamari and frog legs, to escargot and even live octopus (tried some in Korea, not bad but eating it is a fight). What's the weirdest thing you've eaten or heard of? Are there any foods you'd never try no matter what? For me, balut is close, I'd probably try it but I couldn't look at it too long or I'd psych myself out. Plan on trying it at least once thought.

Did I do it right?

Well /ck/, would you?

http://www.bloomberg.com/news/articles/2015-06-10/pizza-hut-debuts-hot-dog-pizza-in-push-to-reignite-sales-growth

So whatca drinking /ck/? Vid related.

I'm not the faggot in the vid, enjoy anyway

Burning Olive Oil Grilling?

I'm working with the bake-tuna-in-the-can-with-burning-olive-oil idea … Google totally fucking fails to return any useful results (…14,000,000 results for 'burnt olive oil causes teh cancer11', or the original tuna idea only).

Has anyone seen other sites expanding on the idea beyond tuna? … I'm thinking it might be possible to do actual roasts with the technique.

pics: tinned chicken, tinned without oil, but adding olive oil and baking the same way it still worked.

So /ck/, I've never eaten Spanish food in my life. Gimme some shit to eat.

Alcohol

Recently I have taken an interest in making alcohol and want to learn more on this to try and eventually make it my self, I would appreciate if anyone here had any info or tips as I am completely new to this.

Also, general alcohol thread

Do threads like this go here?

Its time for the great debate. Which is the most patriotic freedom food? Hamburgers vs hot dogs?

German/Bavarian Food

So, since it's Oktoberfest let's talk about Bavarian food.

What sort of dishes are there other than beer, sausage, and fermented cabbage? Not that there is anything wrong with beer, sausage, and fermented cabbage of course, but a bit of variety would be nice.

What temperature should my cooking surface be for burgers? Google just returns internal temp burgers need to be at, not my cooking surface.

Championing Brands for Specific Foods

/fit/ here

What does /ck/ have with their oatz?

Steel cut or rolled?

I'm gonna share this grilled chicken recipe that my dad showed me a while ago:

>6 skinless chicken breasts

>2 tablespoons dijon mustard

>1 pint of any lager (I prefer Guinness extra stout)

>1 yellow onion and 6 mashed cloves of garlic(if no fresh garlic or onions just use garlic and onion powders)

>2 tablespoons Balsamic Vinegar

>A large mixing bowl

>heavy duty large plastic bags

>Take your mixing bowl and add your garlic cloves and 2 onion halves (if using powder, use equal parts onion and garlic to cover the bottom of the bowl).

>add your pint of lager + 3 cups of water, Dijon mustard, Balsamic Vinegar

>mix thoroughly to break up the mustard and dissolve the powder

>Butterfly the chicken breasts and place 3 in each plastic bag

>add the marinade to each bag in equal parts

>if the marinade doesn't completely cover the chicken breasts, add water

>Double seal the bag

>marinate for 24 hours while shaking the bags every 8 hours as the mustard will settle

>cook with medium heat (preferably on a grill) for 12 minutes each side

>cut into slices

Southern Food

My housemate has coeliac disease, and so cannot eat corn. Looking at foods with little corn in it, I've found out that apparently Dixie food is based around mainly maize. What tasty meals/puddings does /ck/ recommend for the gluten-free Southern Gentleman?

Reviewbrah

Is Reviewbrah legit or is he trolling?

>Reviewing water

topkek

caramel dip

this shit is more addictive than heroine

Green Eggs and Ham

How do I do it, /ck/?

How do you make eggs over hard while leaving the yolks green and the whites white?

How do you dye a hamsteak green without making it look like a slice of dried vomit?

This is the one thing my daughter wants for breakfast on her birthday (9/13, Monday) and I have two days to figure it out. Google failed me, so I come to the experts.

Infographics

How can I improve my hot pocket experience?

Bagged Lunch/Bento

I'm planning on bringing food to work instead of eating out in order to save money. You guys have any good recipes or suggestions?

Quiznos

So I recently got a coupon for a free sub at Quiznos. I thought it'd be nice because I haven't been there in years, but it turns out that the 5 closest Quiznos near me are all closed. The next closest one (that isn't closed) is too far for just a casual lunch.

Was Quiznos that bad? Or did they just lose out to Subway and other chains?

camp cooking

Im going on this kind of "camping" trip for about 2 maybe 3 nights and i need at least 2 dinners and 3 breakfasts. Im sure we'll have some portable stoves and outside grillers. possibly a campfire with a cooker set up. So i was looking for some viable recipes that can

> feed a lot of people ( maybe 13-15)

> Feed them real good (serious calorie burning)

> be tasty as fuck (something preferably with meat)

> be sort of renaissance faire-ish

> use ingredients that wont rott overnight

Dinner /ck/, you?

Is this how you make beef soup?

ITT post foods that seemingly every one else likes that you don't.

For me it's beer. Now before you say anything I've already heard all of the common excuses

>beer is an acquired taste!

No, at least not for me. I didn't like tea at first but grew to love it later after my second cup. I didn't like coffee at first but grew to enjoy good coffee after around my second or third cup. I didn't like seafood as a kid but after trying it again a couple years later I enjoy it quite a bit and now make it a personal mission of mine to eat as big of a variety of seafood over my life as possible, including the "weird" stuff like Conch and Eel (which are great, for those of you that haven't eaten them). No matter how much beer I drink, it still tastes bad to me from a base level.

>Well, you just aren't drinking the RIGHT KIND OF BEER

Again, no. On my journey I tried many a different types of beer. Lagers and Ale, full and light, craft and non-craft. Even after the half dozen or so times I forced myself to drink beer, each time being something different, I never enjoyed the base taste

>Well nobody enjoys the taste of beer. You just drink it as a cheap way to get drunk!

Literally the dumbest excuse of them all, not that I expect such an excuse on /ck/ or anything.

>Well maybe you just don't like alcohol!

I actually quite like the taste of Rum, Vodka, Sake, Whiskey, and Mead. I can also tolerate wine if I'm drinking it for a celebratory occasion or something. Hopefully I get the chance to try more alcoholic beverages in the future.

Another for me is Eggplant. Maybe it just because both of the plates I had of it were cooked poorly, but to me it always tasted like a leather shoe left to boil in pond water for an hour.

I never really cooked before so I decided to try scrambled eggs following this: https://www.youtube.com/watch?v=s9r-CxnCXkg

It came out tasting OK but I have a couple questions.

My scrambled eggs seemed a lot more solid than his did, and they were not fluffy or light. Why?

I put a lot less butter in than he did. When I put the butter in it left a big mark on the pan. Is this because I heated the pan up first? Should I not do that?

When I try to cook eggs the normal way (not scrambled), why do they stick together? Are you only supposed to cook one at a time? I always end up with one big egg and it has watery bits on top like the egg hasn't cooked properly. Why? The rest of it, especially the bottom, ends up almost burnt looking but the top won't cook.

Thanks

just made a super rare steak

am i gonna die?

delicious btw

Shit that people do in regards to food that drives you up the goddamn wall.

For me it's people who mash burgers FUCKING CONSTANTLY while cooking.

Smoker's Section

Not enough talk of smoking going on 'round here. I have a couple recipes to share, might get some photos happening next time i smoke up. I'm completely new to this but here's a few basic tips if you want to get started:

you want thermometers. one for the temp inside the smoker around where you're cooking, and a meat thermometer for jabbing straight into your cuts. Smoking without thermometers is a pain in the arse. Two 6kg briskets could have an hour or so difference in cooking time.

if the outside of your cuts are getting too dry, double wrap it in alfoil with some liquid (beer or juice) to steam the cut and keep it moist.

you dont need to smoke the whole time. Meat only takes on the smoke flavour during the start of cooking, save your chips and get the most out of them. i use a metal smoke box placed on the hot coals, a couple handfuls of chips lasts about 20 minutes, and ill usually do 2-3 refills

and now a recipe. the idea was to get the taste of buffalo style hot wings into a sandwich. American food is all new to me so i dont know if i fucked it but it tasted pretty good:

Hot Legs Sanga

skinless, boneless, chicken thighs (works out to be about a thigh per sandwich)

i cooked 18 thighs in the last batch to make it worth the coal and chips

bread roll/bun/sliced bread

american mustard

hot sauce

butter

apple cider vinegar

broccoli or baby broc

carrot cut into sticks

coleslaw (optional)

brine:

1/4 cup flake salt

1/4 cup brown sugar

about 2 cups water

1/2 cup of rub:

paprika

cajun

garlic powder

onion powder

cayenne powder

blue cheese sauce:

1 cup sour cream

1/2 cup blue cheese

1/3 cup buttermilk

2 cloves garlic

2 TBS chopped chives

double bag the thighs in large ziploc bags

pour brine to cover chicken

place bags in a bowl or container

refrigerate for 3 hours

rinse thighs well with cold water and drain

cover thighs with mustard (im told most of the mustard taste will cook out, this is mostly used to help the rub stick to the meat)

mix in rub with thighs

smokin time

smoker temp: 230F

finishing temp (chicken): 170F

after about 1.5 hours of smoking its worth wrapping up the thighs in some alfoil with a bit of apple juice or beer in there to steam the chicken and keep the outside moist

when the chickens almost done start making your sauces, dont worry, its a piece of piss.

get a small saucepan and heat to med-low

crush the garlic cloves with a broad knife blade before you peel it, the outer layer just comes right off and you wont spend 5 minutes trying to peel it like a dickhead

fry the garlic until it just starts going brown

turn the heat down to low and add the other ingredients, stirring constantly

let it simmer to stay warm and runny, itll thicken when it cools and should last a couple days in the fridge

get another saucepan and half fill it with water then bring to boil

dump in the carrots and broccoli

you want it "tender-crisp", usually only takes a few minutes. if your veggies arent still a little crunchy or theyve turned to mush then youve fucked it.

while the veggies are boiling, do a sneaky double boil by placing a metal mixing bowl on top of the boiling saucepan. put about 50g of butter in the metal bowl to melt, then combine it with an equal amount of hot sauce

once the chicken is done dump it all into a container for pulling

shred the chicken with two forks, it should come apart easily

squirt in a little apple cider vinegar while youre having a pull heh

toss the chicken in the metal bowl with the buttery hot sauce and mix it together

pour some of the blue cheese sauce into a small ramekin or bowl and serve with the veggies

assemble your sanga with the chicken and top with a bit of blue cheese sauce. finish it off with coleslaw if you like, i put a few of the veggies in mine for some crunch.

credit goes to smoking-meat.com for the pulled chicken method

What is the method behind getting a really good bolognese (tomato and ground beef) sauce for pasta?

I've always done mine by lightly frying ground beef and onions then mixing in lots of crushed tomatoes and let simmer for 5-10 minutes but I'd like to know what the fundamentals are to succeeding with bolognese because I suspect there are plenty of areas where I can improve.

Signature Dish Thread

Alright /ck/, show me your signature dish!

I just finished work on mine; Hortobágyi Palacsinta. Veal-filled crêpes drizzled with a creamy meat sauce.

Let me know what you think!

>Have lots of cream, creme fraiche, cheese and all manner of greens

>all I want to eat is oats with cinnamon

Jesus I'm a terrible person, at this rate half my fridge will spoil.

How do prepare groundhog? There are no bag limits on these things, so I want to take advantage of that.

I was gifted a ceramic pan and went online to find out if there's any particulars when it comes to caring for ceramic cookware. Turns out that ceramic pans almost always fail within six months to a year of regular use and completely lose their non-stick properties. Not only that but almost all pans produced in China (as mine is) are contaminated with lead and cadmium.

Welp

Anyone here got ceramic pans? What have been your experiences?

/ck/, what is your favorite ice cream flavor?

Mint chocolate chip is the best, no question about it.

Hey /ck/. Can we create the ultimate maymay dish? Something that incorporates ingredients and products that foodie faggots like to circlejerk over while telling each other how awesome they are. Bacon and sriracha are obvious choices.

Have you been to a cheap restaurant where it used to be good but now it turns horribly bad. How do you deal with the disappointment of the food quality they served?

>make homemade tartare sauce

>pic related

>mom comes in and says she wants some

>she starts eating it by the spoonful, moaning like a whore

>whatthefuckareyoudoing.avi

>"Mom, that's not how you eat it."

>"Shut up, this is how I eat it. :)"

>about 2 spoonfuls in

>her facial expression goes from orgasmic to slightly disgusted

>"It's not the same as last time, you tried something different."

>literally the exact same ingredients and measurements

>"No mom, last time you had it on fish & chips. You're eating it by itself. It's a fucking sauce, not a FUCKING MEAL."

This is the same woman who eats low-fat sour cream straight out of the container. It's like when fat people buy products that are meant to be toppings or dips, they have no idea what it's used for and think that it's just another food product meant to be snacked on, and since it's low-fat it doesn't taste as rich so it's easier to just eat by itself compared to the real thing, which is actually pretty gross when eaten alone.

This happened yesterday, and I'm still pretty angry. I fucking told her not to eat it like that, and she didn't fucking listen, then started rationalizing her failed attempt at bringing her disgusting eating habits to my kitchen with "You tried something different". Jesus Christ.

Ok, 8/ck/. it's time to level with you. you (mostly) suck at cooking. Even the most simple things seem to be lost to most of you, and yet here you are. I'll make you a deal. I'm gonna start small and actually teach some of you NEETs to fend for yourselves, and hopefully make some panties wet and some dicks hard. as far as I can tell, there hasn't been a good ramen thread here yet, so that's what I'm going to show you.

Here's what you'l need.

>ramen (duh. at the end of the day it's a GIGO process, but if you put time into homemade stock or whatever feel free to nix the expensive package. i just moved into a new place and needed cheap food. Shin is like $1.50, maruchan is like $0.17)

> frozen peas and carrots (optional but nice, $1/lb)

>bok choy(or other soft but hardy cabbage like nappa, a head cost me 1.69 and that was only 2 leaves off of it.)

>bacon (you can use other meat like chicken, even sliced sandwich meat if you want, or omit entirely)

>green onion (not optional for me)

>an egg for brotein

>soy sauce

Fancy Fundamentals?

hey i'm new to this part of the internet town. i was wondering what kind of dishes are considered a staple in any pro chef's repertoire. would risotto or carbonara be a core thing, or is it niche? i want to learn them becuase it's just something i think comes up often at fancy restaurants. am i looking at this the wrong way? i'm a newbie cooking enthusiast and wanted to try these, was also thinking of trying to make creme brulee and a souffle.

Is this coffee shill correct?

Are there some important facts about caffeine I should know besides the fact that it releases dopamine and affects the heart

What are the best kinds of coffee?

food stories thread

>hungry

>decide to eat the old bag of frozen roast potato squares i have

>italian herb or some shit

>put that shit in the oven and wait 30 minutes

>they come out

>take a bite from one

>there isnt any italian herb taste

>it tastes like the fucking air out of my freezer

>jesus christ why

>get salt and barbeque sauce

>lather up each piece with sauce and salt

>still manage to taste the fucking air

>mfw eating from an almost 2 year old bag of frozen potatos, with each bite sending me further and further into the abyss

Estonian meatballs/Eastern European food

Anyone here ever made Estonian meatballs?

I just made them, they're damn good. Great meaty flavor backed up by onions. Looked nothing like the photo though.

Hey /ck/, first post here.

I work at a gas station. I'm not happy there, probably because I'm a sperg and hate dealing with retards all day for $8.25.

I've been thinking about applying at a bar/restaurant as a cook. Nothing fancy, just burgers and shit like that I assume. It's a rural area, we don't do fine dining.

What would something like that pay? I really want to get out of that gas station, and I actually enjoy cooking. I think I'd do a lot better in a position away from people.

Governments here. Act accordingly.

that is aol

Is there anything as satisfying as a sandwich? Nothing fancy, just a good ol' sandwich.

General fast food discussion. The good, the bad, the ugly why why is Burger King so consistently shit

An Urgent Request From a /monster/ anon

Er, /ck/. This is gonna seem like a weird/pointless question at first, but can you inspect the sorta-recipe in pic related and tell me if there seems to be anything especially odd or out of place about it? If you have any additional questions that need to be answered about this, feel free to ask, I suppose.

Is there any cereal that comes close to this?

Post good cereals

>tfw just took my partake of this

How do you like your lamb /ck/?

ITT: Things /ck/ related companies did to piss you off