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/ck/ - Food & Cooking

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September 2018 - 8chan Transparency Report
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File: bbeb13110e8f8b6⋯.jpg (29.58 KB, 450x450, 1:1, cabotextrasharp.jpg)

File: 340d54ff4c489fb⋯.jpg (1020.64 KB, 2706x2706, 1:1, epoisses.jpg)

File: d5296296cdaa274⋯.jpg (43.1 KB, 939x763, 939:763, limburger.jpg)

File: 9f2fd01fa8bbbb1⋯.jpg (290.73 KB, 2000x1847, 2000:1847, delice.jpg)

File: 51b051fc146316d⋯.jpg (272.39 KB, 2000x2000, 1:1, saintalbray.jpg)

 No.15039[Reply]

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

 No.15040

It'd be faster to list cheeses I don't like.


 No.15041

File: 16b8076bb5ac0c9⋯.jpg (202.04 KB, 600x497, 600:497, 44c52fd322acd59d8d04e278c3….jpg)

>>15039

Brin d'Amour is very tasty. It comes in a thick crust of thyme and rosemary. I don't know if you can get it in burgerland as it's made from raw sheeps milk.


 No.15042

>>15041

Raw milk cheeses in Burgerland are legal if they've been aged for more than 60 days.


 No.15043

Pepperjack.




File: 0773b94c6311a1c⋯.jpg (13.37 KB, 255x253, 255:253, Burger fish..jpg)

 No.14982[Reply]

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.

 No.15032

from bottom to top:

>dry toasted bun

>patty with melted cheese

>second patty if you so choose, also with melted cheese

>lettuce (usually iceberg)

>raw onion (optional I guess, but cmon)

>light spread of mayo/horseradish mayo on dry toasted bun

the bottom dry toasted bun soaks up some of the burger juice but still maintains structural integrity. im not in favor of butter/mayo toasted for a burger because the smoother surface doesn't grip the ingredients as well.

when it comes to the patty, im personally am in favor of thin patties, cooked all the way through with lots of char on the outside. inb4 muh meedyum rar, ground beef isn't meant to be undercooked, as the texture just gets mushy and gross; I don't give a tin shit about the food safety aspect of it. it also keeps the option open for a double cheeseburger. I usually just salt and pepper the outside, though I've occasionally smeared mustard on the outside à la in-n-out and had good results with that.

the iceberg lettuce is there for texture and crispness to counteract the heft of the beef. the star of the show is always the patty, and getting funky with your greens choice usually takes away from that. the cheese on the lettuce directly provides a good anchor so it doesn't slip around as much. raw onion provides additional crunch and a nice bite to balance that strong beef flavor; the horseradish does the same.

thats my template burger. when you do fool around, it's important to remember where stuff is placed, because nothing is more disappointing than a burger where all the toppings have gooped out. also, meme burgers with 5+ toppings, to what end?


 No.15036

YouTube embed. Click thumbnail to play.


 No.15038

>>14982

Pretty much this only that I add diced onions to the meat before cooking and sometimes garlic.




File: 99063ddedcbd712⋯.jpg (84.61 KB, 432x568, 54:71, 99063ddedcbd7129f1746637a7….jpg)

 No.14916[Reply]

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.

5 posts and 6 image replies omitted. Click reply to view.

 No.15024

>>15023

Not OP, but it doesn't help as much as you'd think.

If you fast and then feast,.you end up with a hard to manage blood sugar spike.

Much easier to control the blood sugar if you have 4-5 small meals a day.


 No.15026

whole grain pasta > white flour pasta iirc

make your own pasta is a pain but making your own bread is easy enough

https://mydearkitcheninhelsinki.com/2014/11/21/fjellbrod-a-nutritious-norwegian-bread/

as for sweets i just dont eat sweets but snacks with strong flavors like ginger might satiate you until you get used to avoiding sweets. i like to chew unsweetened rhubarb it's just down to what you'd enjoy


 No.15029

>>15024

Only if you go back to feasting on carbage.


 No.15030

>>15024

>The trial lasted 10 months in total, and the three men stuck to their schedule without encountering any difficulties. After the fasting period, the team measured their weight and blood glucose.

>The results revealed significant improvement: all three lost weight, blood glucose was lower, and they were able to stop using insulin after a month from the beginning of the trial. In one case, the person stopped after only 5 days.

>Two of the men also discontinued all diabetic drugs, while the third participant stopped 3 out of 4 drugs.

https://www.medicalnewstoday.com/articles/323316.php


 No.15037

>>15030

>sample size of 3

A study of this type with that small of a sample size gives so little information as to be useless.




File: 1462960276232.jpg (6.7 MB, 5184x3456, 3:2, IMG_4929.JPG)

 No.9366[Reply]

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

84 posts and 20 image replies omitted. Click reply to view.

 No.15020

File: 060ea8cf5a1e121⋯.png (63.07 KB, 350x350, 1:1, moorhuhn.png)


 No.15022

veganism is the white man’s diet.

I am lean and healthy unlike all the fat diabetic ethnics around me.

Not having empathy for animals is a shitskin trait.


 No.15027

i dont give 2 shits about animals or veganism but my diet happens to be vegan. its not great and its not bad. when you visit family you should eat what they eat it's just common courtesy


 No.15028

>>14946

Basically, this. Every act you engage in, from jerking off to eating to running in the sun to working in an environment that contains or once contained plastics to quietly suspending yourself in a sensory deprivation chamber will add onto the same odds that everyone shares of developing cancer.

The only means of ensuring that you never get cancer is the end of your own life, and even that might not work one hundred percent of the time.


 No.15035

All vegan food requires countless animals be slaughtered to prevent them from eating the crops. Unless they only care about cows and chickens they support killing just as many animals.




File: 1446175633478.jpeg (10.6 KB, 350x220, 35:22, 386938147_kids_hate_healt….jpeg)

 No.7579[Reply]

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.

142 posts and 31 image replies omitted. Click reply to view.

 No.14578

>>14577

Important: use non-metallic utensils to peel the eggplants, (like wood or ceramic) as metallic ones cause oxidation.


 No.14585

>>14577

God, you reminded me how much I fucking love that shit. Gotta remember to buy some later on.


 No.14636

>>7579

scallops


 No.14906

>>14525

Tastes like someone took a cheese grater to a bar of soap over my salad/salsa/etc


 No.15034

Turnips and by extension rapini. Only poison is meant to be that bitter.




File: 2f46c052e97ade6⋯.jpg (311.77 KB, 3133x2277, 3133:2277, jersey mike's.jpg)

 No.14947[Reply]

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.

 No.14949

Probably sub sandwiches,


 No.15005

Pretty good sandwiches, they make cheesesteaks with provolone cheese as God intended.


 No.15033

Great Italian but, they're not cheap.




File: 17309479bf95a20⋯.jpg (2.96 MB, 2200x1225, 88:49, La Grande Odalisque.jpg)

 No.11603[Reply]

ITT: We rank national cuisine.

>God Tier

French

Italian

>Great Tier

Japanese

Greek

Cajun

>Good Tier

German

Mexican

American

Chinese

Moroccan

Persian

>Meh Tier

Most Slavic

Most Latin American

Most African

Vietnamese

>Awful Tier

Turkish

Arab

Korean

>Shit, Nigger, What Are You Doing Tier

English

Scandinavian

92 posts and 27 image replies omitted. Click reply to view.

 No.15008

>>11704

>Bulgaria

Somebody has never tried patatnik, tarator, banitsa, or proper kashkaval.


 No.15010

>>15006

i dont there are many ways to improve raw fish and rice


 No.15014

>>11704

That flag can't fool me, nigger. I can smell your niggery stank from here.


 No.15018

>>11607

>>11605

Denmark had/have Resturant Noma - which was crowned as the world's best resturant for a while…

all that "new nordic" cuisine

…that has to count for something


 No.15031

I don't think there's a single country out there with bad food except Philippines. Whatever is traditional is just fucking pork and plain rice and everything else is knockoff American culture.

I still want to try that duck egg with the embryo it in someday though.




File: 0cba558f2414957⋯.png (339.35 KB, 640x487, 640:487, 0cba558f24149570ddd47f08a6….png)

 No.13973[Reply]

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

68 posts and 16 image replies omitted. Click reply to view.

 No.14984

I think my dad used to use colby jack. But the thing is he would DROWN that shit in butter, and use a couple of spices. Can't remember what they were, but I know one was oregano.


 No.15015

>>14433

>50 billion years


 No.15016

>>14959

Brotip: You can substitute fresh pineapple juice for real rennet for the purposes of cheesemaking. It has an enzyme in it that's good for the less-acidic, harder-than-paneer varieties of cheese, like mozzarella. My experience with cheesemaking is that different climates can fuck with the process when it comes to plant-based rennets, so please be advised. Your flag is Canadian, which covers a pretty large mass of land, which could be anything from "Mildly New York" to "Frozen Russian Tundra." Try a small batch of cheese first, to ensure that you don't just make an awful mess.

And if you fucking do it, report back, holy shit. Requests for information on /ck/ are pretty bad about not giving feedback beyond "THANX, BRO, GOING TO FUCK OFF FOREVER NOW."


 No.15017

>>15016

>Your flag is Canadian

With how flags work he might not be Canadian at all.

t. trapped in California


 No.15019

File: 647476828c71733⋯.jpg (32.29 KB, 409x393, 409:393, 1398371364492.jpg)

>>15016

>mildly new york




File: 288c276bcd1d846⋯.jpg (14.41 KB, 251x201, 251:201, fateworsethandeath.jpg)

 No.15007[Reply]

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?

 No.15009

Can you carbonate fruits with those things? I seem to remember a Chefsteps video about it, or maybe it was with a siphon.


 No.15011

>>15007

Pretty much just fizzy drinks. Good if you've kicked a soda/sugar habit.


 No.15013

>>15007

You can carbonate milk for extra fluffly pancakes or batter for frying.




File: 1446958273175.png (187.37 KB, 480x800, 3:5, wp_ss_20151020_0001.png)

 No.7855[Reply]

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.

81 posts and 19 image replies omitted. Click reply to view.

 No.14981

Open bag.

Eat.

Remind self that I am shit.

Tears drop on ramen for flavor.


 No.14989

File: 11c7cec1408e8de⋯.jpg (68.7 KB, 336x679, 48:97, 84793586298.jpg)

Is this considered neet food? It is, in my humble opinion. Cheap, needs a little bit of work, can be customized and is reasonably tasty.

Tin can spaghetti in contrast I don't consider neet tier as it's pretty disgusting no matter what you do.


 No.14991

File: c7957e44e0e1eff⋯.gif (112.63 KB, 512x322, 256:161, 511468542.gif)

Loads of green onions, chicken bouillon, add the noodles, when nearly finished crack an egg in there, add salt and pepper (and whatever else, I like onion powder) and enjoy for breakfast or really any time. Add hot sauce as needed for your hangover.


 No.14992

>cook chorizo

>add two bags of shirataki noodles, finish

>eat

>add goat cheese because you're a little bitch who can't handle heat

>eat


 No.15012

File: 73c1da63501b254⋯.jpg (52.61 KB, 500x327, 500:327, delicious.jpg)

Lots of bone marrow, roasted.




File: 058cf1b7d502a17⋯.jpg (2.98 MB, 2808x1872, 3:2, Steak Tartare.jpg)

File: c7fe389860d673f⋯.jpg (40.88 KB, 550x412, 275:206, Tartara di cavallo.jpg)

File: 0eb18f234890162⋯.jpg (241.49 KB, 1200x800, 3:2, raw salmon.jpg)

 No.13183[Reply]

Why is raw meat so much better than cooked meat?

22 posts and 8 image replies omitted. Click reply to view.

 No.14966

File: 020f89619ac5555⋯.png (53.29 KB, 542x409, 542:409, horse_fan.png)

>>14962

http://theoatmeal.com/story/eat_horses

>I'm not going to dance around the issue: I hate horses. I hate them.

>Now, I know what you're thinking. Horses are kind. Horses are beautiful. Nations have been built on the backs of horses. All that.

>You haven't seen the things I've seen, however. You haven't suffered at the hands of these terrible beasts. You don't know what horses are like because you've probably never owned one. Allow me to enlighten you.


 No.14968

File: 902da976ad55f1a⋯.mp4 (478.15 KB, 480x480, 1:1, pancake.mp4)

>>14966

>theoatmeal


 No.14974

I have a question

Does raw meat have more nutrients than cooked meat? What is the way to cook that preserves the most?


 No.14993

>>14974

Technically no, but cooking does displace a good amount or alter some. So if you roast, the fat coming out has some, or fry the bits stuck to the bottom too.

The best way to preserve it is to stew it, so anything that comes out remains in the pot.


 No.15004

File: bce352d72d69a4d⋯.jpg (229.06 KB, 1500x1500, 1:1, 71J2zGRsWQL._SL1500_.jpg)

Remember to cook your meat or you'll get tapeworms, anons.




File: 1f1541087c91348⋯.jpg (59.52 KB, 1200x1200, 1:1, banoonoo.jpg)

 No.14990[Reply]

Any banana curry recipes?

 No.14996

This probably isn't what you were looking for, but what really clears my sinuses on a rainy day is mixing together sliced banana, rice, and warm milk. Eating it is very comforting.




File: 1450611791752.jpg (20.29 KB, 400x400, 1:1, 1009p178-smoked-paprika-m.jpg)

 No.8420[Reply]

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?

42 posts and 4 image replies omitted. Click reply to view.

 No.14945

>>12889

Garlic, leeks and onions are not root vegetables. They may grow underground or partially underground, but they are just part of the stem, they are not roots.


 No.14950

>>14945

Potatoes and carrots have parts not underground, does that make them not root vegetables?

Stupid American, shut up


 No.14957

>>14950

>Potatoes and carrots have parts not underground, does that make them not root vegetables?

And sometimes tree roots have parts not underground.


 No.14964

You can't top perfection.


 No.14987

File: 07fd4800b07bcb5⋯.gif (2.8 MB, 414x382, 207:191, 07fd4800b07bcb56da6877afd3….gif)

>>14950

Poor retarded monkey. One day you will evolve enough to understand my simple words. You may pull a bulb of garlic out of the dirt, but it is not a root. Just because part of a plant is touching dirt does not make that part a root. Garlic and onions are not the root part of the plant. Garlic and onions are enlarged stems. Potatoes are part of the root, and are root vegetables. Carrots, turnips, parsnips, and rutabagas are also root vegetables. Garlic, onions, and shallots are not.




File: d6a8445ccac3672⋯.png (213.57 KB, 327x772, 327:772, auchentoshan 12.png)

 No.14948[Reply]

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.

 No.14977

File: 23c594b775ddcba⋯.jpg (240.57 KB, 948x1262, 474:631, birddogblackberry__73277.1….JPG)

I've always defaulted to Jameson as my sipping whiskey, but as of late I've taken a liking to Bird Dog blackberry whiskey. It is best served cool or cold, and doesn't need a mixer or chaser.




File: 6e3bb28542ae5e6⋯.jpg (161.35 KB, 560x364, 20:13, image.jpg)

File: ac8079f3ecbad6b⋯.jpg (25.17 KB, 400x270, 40:27, marinated-lamb-chops.jpg)

 No.14967[Reply]

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.

 No.14976

I've literally never over-marinated any food ever. Although 24h should be the maximum.

I enjoy adding the juice of 1 lime for the final hour of marinating, so that the acid helps to start break down the meat and absorb the flavour better.




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