/ck/ - Food & Cooking

>>15338

Because they're much cuter.

>>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.

>>15333

Did you cook it?

>>15355

Damnit now I want brussel sprouts.

>>15356

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

>>8469

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

>>15345

>5.4 mb png

christ i fucked up

>>15336

I want to fuck those burgers

>>15343

>$6.99/lb

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

>>15348

Good heavens, that is dear.

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

>>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

Just make your own dude.

>>15263

Claire is love. Claire is life.

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.

>>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.

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

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

>>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.

>>7617

>he doesn't like mint tea

>>8588

>Ruins every burger…

Yeah, alright,

>or kebab

Nope, lost me there

>>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.

>>13762

I'm always anxious working with those slicers.

>>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

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?

>>15321

griebenschmalz*

>>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.

>>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.

Skordalia. It can also be made with potatoes.

>>11003

Thats the shit! Thanks.

it tastes like shit

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.

>>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.

>>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.

>>15244

Wanna fuck?

>>15313

No thanks, I'm straight.

>>14848

No need for hatred;

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

>>14842

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

>>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.

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

>>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.

>>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.

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

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

>>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

>>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.

>>15286

>just a trend for them

Man, remember sriracha?

>>15085

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

>>15309

well in supermarkets they do

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

>>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.

>>13968

That is a weird dick, looks like a staff

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