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File: fcf07330b820fec⋯.jpg (96.42 KB, 738x422, 369:211, chapulines-alto-vacio-alta….jpg)

File: 18889db1b7944e7⋯.jpg (9.5 KB, 259x194, 259:194, images.jpg)

 No.15239[Reply]

Well /ck/, would you eat a bugs?

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

5 posts and 2 image replies omitted. Click reply to view.

 No.15338

File: 2cc8fd664000c1c⋯.jpg (292.32 KB, 640x581, 640:581, Bumble bee.jpg)

File: fbaab3ebdfe7499⋯.jpg (262.97 KB, 2048x1536, 4:3, orchid mantis.jpg)

File: 62f7d744405b1be⋯.jpg (49.19 KB, 590x350, 59:35, damselflies.jpg)

I can eat chicken with no second thoughts, but the second I think about people eating insects I get angry.

I don't know why I care about these bug brains more than I do mammals and avians.


 No.15342

>>15338

Because they're much cuter.


 No.15350

File: 3537580f6b59588⋯.jpg (91.02 KB, 810x1024, 405:512, glorious beetle.jpg)

File: b58fada71300f16⋯.jpg (100.26 KB, 1280x876, 320:219, LeopardMothBlueSpots_edit2.jpg)

File: 18750a78194499b⋯.jpg (3.52 MB, 3880x2328, 5:3, Cetoniidae_Torynorrhina.jpg)

>>15338

>>15342

To be fair, the insects that people generally eat are those that are found in a great abundance, like cockroaches, locusts, and crickets. They're generally considered pests and are no where nearly as pleasant to look at as a glorious beetle, for example.


 No.15358

>>15350

>the insects that people generally eat are those that are found in a great abundance, like cockroaches, locusts, and crickets

Yeah, this is what I'm thinking. You wouldn't give much of a damn about eating mealworms, the bitey annoying sorts of feeder crickets that eventually escape the cage, a freshly molted cicada that would just drone or the typical brown or black ants you'd find in the kitchen. Meanwhile, you'd be upset if someone destroyed something pretty like an Owl Butterfly or a really cool dragonfly.


 No.15359

File: dd8d062fde4ed8d⋯.jpg (1.13 MB, 2000x1056, 125:66, cute ant.jpg)

>>15358

I would give a damn.




File: ae0b7bc43de6423⋯.jpg (694.79 KB, 1280x720, 16:9, obscura1534110846911.jpg)

 No.14718[Reply]

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

Mexican corn bread

'Swedish' meatballs

Purple hull peas / okra/ beef bacon

63 posts and 35 image replies omitted. Click reply to view.

 No.15339

File: 254487f8c7b94b6⋯.jpg (957.51 KB, 2000x1500, 4:3, curry.jpg)

>>15330

Looks perfectly crispy but still juicy.

Made super rich curry yesterday. Cream of coconut + heavy cream. Also baked basmati rice - which is the best way to make basmati.


 No.15351

>>15333

Did you cook it?


 No.15355

File: c7ba31c4b01779b⋯.jpg (3.24 MB, 3000x4000, 3:4, pork ribs.jpg)

Brined a rack of spare ribs for 11 hours and put them in the oven with a dry rub. They turned out juicy, tender, and had a balanced salty flavor all the way through.


 No.15356

>>15355

Damnit now I want brussel sprouts.


 No.15357

>>15356

Same. Cooked with some lardons, butter, and nutmeg.




File: 1451200546705.jpg (6.04 MB, 5184x3456, 3:2, IMG_3676.JPG)

 No.8469[Reply]

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.

11 posts and 3 image replies omitted. Click reply to view.

 No.15308

>>8469

I'm going to bake a Kransekake. Will post pics when done.


 No.15345

File: 63fc5eeaa2c07fd⋯.png (5.4 MB, 3264x2448, 4:3, ClipboardImage.png)

Fanciest thing I've made are jelly sandwich cookies, pic related. I really enjoy hot cocoa, so I might try making some sort of fancy peppermint hot cocoa with peppermint liqueur and a candy cane or something. I also haven't tried making it with melting chocolate instead of cocoa powder, so I will probably try that as well and compare.


 No.15346

>>15345

>5.4 mb png

christ i fucked up


 No.15352

File: deddab02b814ff2⋯.jpg (53.22 KB, 948x711, 4:3, nigella-lawson-saatchi-406….jpg)

>>15346

*snickering female chinese cartoon characters*


 No.15353

File: a9128196eb2120a⋯.jpg (180.1 KB, 863x1390, 863:1390, strawberry-jam-lunettes-de….jpg)

I usually spend Christmas alone with Anons, so I don't make anything fancy. I'll probably make simple fish with a cider sauce and potatoes, it's always nice and I can finish the cider during the evening.

>>15345

These look very good, they remind me of our lunettes de Romans ("Romans' eyeglasses") that are shortbread cookies between a thin layer of sticky, very syrupy jelly.




File: 3deced0d2ecdaf0⋯.jpg (254.41 KB, 900x1200, 3:4, 3deced0d2ecdaf0f227876c2de….jpg)

File: 102ae20c4e4dcbf⋯.jpg (22.67 KB, 480x270, 16:9, 102ae20c4e4dcbf408f7726243….jpg)

File: 9b0e9c69335d19f⋯.jpg (1.61 MB, 2836x2168, 709:542, best steak.jpg)

 No.13001[Reply]

Post your best bait pics

57 posts and 41 image replies omitted. Click reply to view.

 No.15341

>>15336

I want to fuck those burgers


 No.15343

File: a13e998e4c30266⋯.jpg (356.81 KB, 1440x2560, 9:16, mystery meat.jpg)

>>15337

>the Hurgin

One of the greatest American contributions to the culinary world.


 No.15344

File: 561a0d22fe62ab5⋯.png (40.24 KB, 990x560, 99:56, 8904375.png)

>>15343

They should just call it mystery meat.


 No.15348

>>15343

>$6.99/lb

Holy fucking shit, is that ground up unicorn or something?


 No.15349

>>15348

Good heavens, that is dear.

My local shop charges $2.99/lb for the end-cuts from the slicer, similarly packaged.




File: 8cb16e188df4c4f⋯.jpg (56.64 KB, 470x300, 47:30, primatastesingapore.jpg)

 No.15148[Reply]

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.

4 posts and 1 image reply omitted. Click reply to view.

 No.15261

>>15176

>>15259

Must suck having such shit taste. Look at this, you can get good pasta easily enough.

https://www.costco.com/Garofalo-Organic-Pasta-Variety-Pack-17.6-oz%2C-6-count.product.100381417.html


 No.15262

Invidious embed. Click thumbnail to play.

Just make your own dude.


 No.15263

YouTube embed. Click thumbnail to play.


 No.15284

>>15263

Claire is love. Claire is life.


 No.15347

YouTube embed. Click thumbnail to play.

Has anyone tried Hokusai? I'd be willing to buy it just for the packaging but I can't speak for the flavor. I live in burgerland, so shipping isn't exactly convenient. Embed related, the guy who made the video has thousands of ramen review videos on his channel, all in the same format. I suggest taking a peak at them if you're curious.




File: eb615e5761a996f⋯.jpg (282.92 KB, 1200x675, 16:9, escargot-with-garlic-parsl….jpg)

 No.15270[Reply]

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

 No.15271

File: c5d3a64167e7a9d⋯.jpg (53.51 KB, 750x500, 3:2, dd-composite-slug.jpg)

A bit overrated in my opinion.

Most of what you taste is the butter and parsley sauce, which is usually delicious. In the south they use tomatoes, thyme and bacon. Some Mediterranean dishes only require olive oil as sauce and minimal preparation, so they taste like fucking dirt.

Some people here eat their garden snails after having let them fast for a fortnight so that they expel the contents of their digestive system.

I've never done it myself because I don't know my snails and don't want to get sick, llowhich reminds me of that Australian kid who died recently who had swallowed a slug and got rat lungworm.


 No.15312

>>15271

This image makes me sad, but at the same time it makes me trip over how handsome you'll look if you actually take care of yourself.


 No.15318

File: d84ff3fd19477bd⋯.jpg (75.51 KB, 800x800, 1:1, 1412048303263.jpg)

Seconding anon >>15271, it's almost entirely butter and parsley (and garlic), which is indeed fucking delicious. The texture of the snail itself is chewy but it's satisfying with the flavour.

I wouldn't use snails from the garden, I would buy snails raised and prepared for escargot.


 No.15332

Eating snails from your garden is a good way to fucking die




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.

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

 No.15034

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


 No.15045

>>12094

I agree with almost everything here but those hard peppercorns add a lot of flavor to some Chinese dishes, and while nobody cares for soggy carrots their taste isn't offensive, just unappetizing. I love the roast chickens. Only thing I would add are eggplants/aubergines, I've had them prepared multiple ways, all terrible.


 No.15046

>>7617

>he doesn't like mint tea


 No.15325

>>8588

>Ruins every burger…

Yeah, alright,

>or kebab

Nope, lost me there


 No.15327

File: 9775cf8e3e9bfca⋯.jpg (57.99 KB, 900x600, 3:2, bambooshoots.jpg)

I'm not a picky eater but I hate bamboo. Fucking disgusting taste and texture.




File: e08dc30b4ca4c92⋯.webm (2.98 MB, 852x480, 71:40, ck.webm)

 No.11679[Reply]

/ck/ webm thread?

48 posts and 24 image replies omitted. Click reply to view.

 No.14130

File: 05a1adcf00cc214⋯.mp4 (5.05 MB, 640x640, 1:1, snack.mp4)

Name this snack.


 No.14139

>>13849

That reminds me of a Jack Vance novel where the hero gets a magical amulet that makes everything it touches edible (read: gives it the texture of soft cheese) but without changing its taste.


 No.15301

File: 128ebdb6fa2d354⋯.webm (2.06 MB, 352x640, 11:20, vmG5.webm)


 No.15310

File: 6f50a21c35f4cd1⋯.webm (3.5 MB, 640x480, 4:3, hotdog.webm)

>>14130

Is he crying?


 No.15326

>>13762

I'm always anxious working with those slicers.




File: 8ed2eaa71f74f87⋯.webm (7.66 MB, 1920x1080, 16:9, basiclymeonlymyimoutoiscr….webm)

File: 1e7455e8ca8c6c8⋯.png (2.1 MB, 1920x1080, 16:9, chinesebeef.png)

File: f066e230a356f67⋯.png (3.45 MB, 1920x1080, 16:9, cutletandchicken.png)

File: 45bbd59ab5cdf41⋯.png (2.39 MB, 1920x1080, 16:9, indianstylecurry.png)

 No.13266[Reply]

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

73 posts and 15 image replies omitted. Click reply to view.

 No.15283

>>14858

>>how do I make it creamy

>Add more starch with thinly sliced potatoes or directly with corn or potato starch

or make a roux and add a roux (butter and flour that's been cooked to remove the flour taste) to the soup

alternatively, you could make a good stock and reduce it to get it naturally thicker, and if it's not creamy enough, just add some cream


 No.15321

Anyone ever tried making a griebenschalz type dish with bacon? I'm thinking I'd fry up a pound of bacon, then once it's completely crispy, grind the bacon up and mix it back into the rendered bacon fat.

Anyone done this? Is it worth an experiment if not?


 No.15322

>>15321

griebenschmalz*


 No.15323

>>15321

Traditionally you make it by using pork belly and flare fat with a 50:50 ration. If you want less grieben take less pork belly and more flare fat. Using smoked pork belly aka bacon should work too. I guess people don't do it because the schmalz is also often used for cooking and there the smoke flavor is likely not wanted. If you intend to use it just as a spread I think it might be good. Try it out and report.


 No.15324

>>15323

I intend to use it only as a spread, yes. Though I must add, traditionally bacon grease was the cooking fat of choice in most of the USA, but the south in particular.




File: ba34daad27aacff⋯.jpg (64.72 KB, 960x662, 480:331, 1353095644330.jpg)

 No.11001[Reply]

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

 No.11003

Skordalia. It can also be made with potatoes.


 No.11021

>>11003

Thats the shit! Thanks.


 No.11108

it tastes like shit


 No.15320

Bread is the traditional ancient way. Potatoes are the new school post-Columbus way. Some people eat the potato version by itself as super garlicky garlic mashed potatoes, but it's traditionally used as a suce or spread. I just packed up the family cookbook, or I'd give you my family's not so secret recipe for it.




File: d0886a13c7ce933⋯.jpg (643.42 KB, 2121x1414, 3:2, thanksgiving-orig.jpg)

 No.15172[Reply]

IT'S TURKEY TIME

>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

>Dark

>Apple crisp

>Classic turkey and cranberry sauce sandwich

>YES

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

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

 No.15238

File: de13f8987203f7a⋯.png (246.11 KB, 419x260, 419:260, Why_not_both.png)


 No.15242

>>15236

Anon, that's what ham is for. You can still have the big impressive centerpiece while not having bird meat. Plus ham is vastly superior to turkey in any instance.


 No.15244

>>15237

The idea was that I'd be killing myself. Don't have the guts to go through with it, though. There is some light at the end of the tunnel now. The brain slushie might have been a premature action.


 No.15313

>>15244

Wanna fuck?


 No.15319

>>15313

No thanks, I'm straight.




File: d69f31f01831794⋯.png (2.98 MB, 2048x1367, 2048:1367, ClipboardImage.png)

 No.14739[Reply]

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.

18 posts omitted. Click reply to view.

 No.14860

>>14848

No need for hatred;

just find peace in the knowledge that you can do much better.


 No.14863

File: 7dfcd39ff27269b⋯.jpeg (32.17 KB, 600x486, 100:81, neat.jpeg)

>>14842

>cook cabbage in vinegar for 15 minutes

>????

>Profit!


 No.14864

>>14842

When I get sauerkraut I get the organic hipster unpasteurized live kraut in a pouch. Shit is awesome.


 No.14875

>>14740

Its not all that spicy. I purchase mine from a local asian grocery in town. If a person can eat sauerkraut then they can eat kimchi.


 No.15317

Only the western version sucks. The real deal is good and good for your body too




File: b0438065f746444⋯.jpg (290.11 KB, 610x458, 305:229, serveimage.jpg)

 No.14454[Reply]

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?

1 post omitted. Click reply to view.

 No.14481

>>14454

>Beat the octopus

that sounds lewd

But I have heard of doing that to tenderize it, I'm also thinking I may have overcooked it the first time. I think for my second attempt I will beat it in the sink and instead of simmering it in water, I'll use red wine and vegetables.


 No.14486

>>14481

Physically tenderize it. Also, to keep it from getting rubbery, it should be cooked very fast or very slow. A quick grill or a few hours in the slow cooker. It's the in between phase where it turns to rubber. I've also heard it's good pickled.


 No.14491

Beat the meat with a wooden rod or freeze solid and thaw. The ice crystals that form in the meat help tenderize it.


 No.14502

Go to Miller's Pub in Chicago, and order their calamari. Best sex of your life.


 No.15316

>>14454

>scrub with salt in the sink to remove algae etc from surface (often done before you buy it) then rinse well

>physically tenderize- honestly freezing it is the best way to do this, as the ice crystals really break up the structure inside, but beating it with a rolling pin or something will help as well

>braise low and slow until as tender as desired, then sear




File: 63bfc79f57403c3⋯.jpg (31.35 KB, 498x550, 249:275, mp,550x550,matte,ffffff,t.….jpg)

 No.15084[Reply]

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

4 posts omitted. Click reply to view.

 No.15286

>>15084

Soybeans are relatively cheap protein and fat, so you'll often find soy used as filler in place of more desirable ingredients in pre-packaged foods. Processed soy 'replacement' products (like vegan meat or cheese substitutes) often range from tolerable to terrible, and never as good as the original that the product is trying to replicate. Other than that, soybeans are just fine as long as you don't expect beans to be something they aren't.

Soy boys aren't really a thing; they'd be faggots with or without the soy. Soy milk is just a trend for them right now, like the faggot version of bacon but, ironically, with less meat.


 No.15287

>>15286

>just a trend for them

Man, remember sriracha?


 No.15293

>>15085

This. Soy really becomes a problem if it's exclusively the only thing you eat (hence the soylent effect).


 No.15309

File: 4fd18178fd05942⋯.mp4 (6.45 MB, 854x480, 427:240, SAYIT (1).mp4)

Phytoestrogens which is self explanitory and it causes gyno?

T. /fit/izen

Do they sneak soy into everything in Bulgaria, op?


 No.15315

>>15309

well in supermarkets they do

and i can't really be bothered to search beyond that




File: e4304bef7cadc90⋯.jpg (339.36 KB, 1920x1080, 16:9, 1502138456192.jpg)

 No.12076[Reply]

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.

8 posts and 2 image replies omitted. Click reply to view.

 No.12148

>>12146

>>12147

I'm not one bit surprised, I just haven't seen a thread on it. There is a whole fetish(?) based on it. Dudes seem to love skeeting on things and then seeing either someone use the thing or eat it. Something something ingesting their seed, I assume. Also the whole thing of skeeting on women and them not know it.


 No.12190

File: 79d998932ed72fe⋯.jpg (40.51 KB, 493x500, 493:500, Natural Harvest: A collect….jpg)

There is a book for you.

https://www.amazon.de/Natural-Harvest-collection-semen-based-recipes/dp/1481227041

The description is :

Semen is not only nutritious, but it also has a wonderful texture and amazing cooking properties. Like fine wine and cheeses, the taste of semen is complex and dynamic. Semen is inexpensive to produce and is commonly available in many, if not most, homes and restaurants. Despite all of these positive qualities, semen remains neglected as a food. This book hopes to change that. Once you overcome any initial hesitation, you will be surprised to learn how wonderful semen is in the kitchen. Semen is an exciting ingredient that can give every dish you make an interesting twist. If you are a passionate cook and are not afraid to experiment with new ingredients - you will love this cook book!


 No.13962

File: 919875dd34ee07c⋯.jpg (2.96 MB, 1698x6163, 1698:6163, I found this on christian.jpg)


 No.15314

>>13968

That is a weird dick, looks like a staff


 No.15354

Friendly reminder to report NSFW pics, this is a SFW board.




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