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/ck/ - Food & Cooking

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File: 1438486885216.jpg (3.01 MB, 3224x2304, 403:288, 62764864.jpg)

 No.5864[Reply]

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.

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

 No.14102

File: 047c7dce0d89f58⋯.jpg (133.3 KB, 748x781, 68:71, 047c7dce0d89f585be90f9456e….jpg)

>>14057

>anthropomorphic garlic


 No.14105

>>14057

I don't know what I'm looking at, but I'm enjoying it. I fucking love garlic.


 No.14134

>>14057

isn't testosterone an onion meme??


 No.14136

File: aec8f65f44a9712⋯.png (802.17 KB, 2479x2139, 2479:2139, shallot.png)

>>5864

>All these garlic

>but no shallots

These things are so good that we fry em into a goddamn pseudo-condiment that goes with any fucking clear-broth soup.

Garlic is good sure, but you can eat shallots without having to fry it way and still has that crunchy and sweet aftertaste without being overpowering to the point that it's offensive the trick is to pickle them ofc.

Also Onions are better raw, fight me faggots

>>14057

>>6512

Noice

I think i'll draw some too


 No.14137

File: 123a02fc0acc794⋯.png (47.86 KB, 732x916, 183:229, family feud.png)

>>14134

That's because she's actually an onion, only with the leafy parts cut pretty high. The garlic was the first one >>6512

>>14136

Poor shallots. I only ever remember them when I make white wine or hard cider sauce.




File: 6501f52776db46a⋯.jpg (404.16 KB, 800x600, 4:3, 1349543961356.jpg)

 No.11129[Reply]

Old thread :

http://archive.is/EOX42

TEOTWAWK/ck/ Ed.

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

426 posts and 276 image replies omitted. Click reply to view.
Post last edited at

 No.14032

File: 9cd3a9ea4a788c6⋯.jpg (4.53 MB, 4640x2610, 16:9, 0513181030a.jpg)

File: e957508785790e9⋯.jpg (4.63 MB, 4640x2610, 16:9, 0513181030.jpg)

File: 89fe9cf09c8c8d6⋯.jpg (5 MB, 4640x2610, 16:9, 0513181029.jpg)

My sister came over yesterday and we made an amazing spread for mother's day breakfast. She made apple roses, I made a lemon Dutch baby and we had some avocado toast and homemade whipped cream on the side. Let me tell you, putting strawberries and lemon Dutch babies together was the best idea we've ever had.


 No.14033

File: 94a4750728cebd9⋯.gif (1.35 MB, 481x350, 481:350, unzips dick.gif)

Yesterday I made

>Strip steaks pan seared in olive oil and Merlot

>Then finished in the oven on stone

>Gruyere and rosemary (fresh) mashed red potatoes

>Sauteed broccoli with cilantro (fresh)

>Salmon (farm raised, anything else was expensive) grilled with a lemon and turmeric juice brushed on.

A while ago I made a nice Brie sauce using an intense Brie (you want shroomy flavors coming through), whole milk, and salted butter with fresh rosemary in it. I think I might also have put a shallot in it but I can't remember.

Your turn have another poster for your slow board, cooking has recently become a hobby of mine.


 No.14131

File: 559fad3db8b7132⋯.jpg (2.45 MB, 4032x2268, 16:9, 20180522_104150.jpg)

23 steaks


 No.14133

>>14131

steaks look good, is that garlic bread?

also

>fake butter


 No.14135

>>14032

Sneaky fucking Australians using US proxies.




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

52 posts and 12 image replies omitted. Click reply to view.

 No.14111

>>14104

Very funny monkey king, i didn't proof read and put pressure instead of pleasure


 No.14113

A farmer's Brick cheese (such as Guggisberg Brick or any of the Amish farms Brick (not Butter) cheese) melts very nicely, maintains a full-bodied flavor even in high heat, and the texture is (for a solid cheese) quite pleasing. Works nicely on pizza as a substitute for mozzarella. Cheers.


 No.14114

Just made a grilled cheese with American cheese product, to see what it would be like. Not the worst thing in the world, but the sweet, mild flavor of the cheese just leaves something to be desired. On the other hand, the smooth texture is perfect for being melted. Everything about this style of 'cheese' is like it was specifically made for children.


 No.14127

Underrated: Blue Waffle


 No.14132

>>14016

this and correct order




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

 No.11679[Reply]

/ck/ webm thread?

44 posts and 23 image replies omitted. Click reply to view.

 No.13849

>>13843

uhhh if I could eat anything and survive/be nutritionally sustained? if I could taste it then id probably still eat normal food but if taste wasnt a factor then I'd probably eat rubbish because there is a lot of that sort of thing lying around.


 No.13862

>>13843

In case anyone was wondering why they ground up tampons and maxi pads, it's because these grinders are primarily used for grinding up things in sewage that shouldn't be there. Lots of time people flush tampons, pads, and condoms. These things shouldn't be flushed, even in top tier first world sewage systems.

Now you know.


 No.13883

>>13843

Pikmin.

Those little fuckers have to be all natural cocaine considering how literally everything wants to eat them.


 No.13919

File: d79339d2c7a4833⋯.gif (27.12 KB, 200x200, 1:1, 1452121350408.gif)

>>13843

Depression. Then I'd never run out of food.


 No.14130

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

Name this snack.




File: 67bb6980f598542⋯.mp4 (4.14 MB, 640x360, 16:9, 150116_1990_bush_broccoli1….mp4)

 No.13199[Reply]

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

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

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

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

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

 No.13659

>>13528

>>13553

Doing the same thing with cauliflower is higher-than-god-tier.


 No.13746

How is broccoli awful? It can be steamed, roasted, sauteed, stir fried, and be put into all manner of dishes without adversely effecting the flavor of other ingredients.


 No.13758

>>13583

If you had a bad experience don't be ashamed to share it with /ck/, you cooked broccoli after all so it is expected.


 No.14128

>>13746

>inb4 haters don't peel their broccoli


 No.14129

File: 637c8497b92a25a⋯.gif (880.63 KB, 350x350, 1:1, 1512555036660.gif)

You fucking nigger OP

Broccoli is the shit, I have it for dinner every day

It tastes great, it has a good texture especially the god-tier flowerheads, although the stalks are nice and crunchy too.

It is the greatest of the fibrous vegetables. Peas? Little shits never stay on the fork. Beans? Lolno. Spinach? Yeah alright Popeye take

that shit somewhere else. But broccoli? Dont mind if I fucking do.

It is a nutritional power-lifter, and boosts T too so maybe that is why faggots like you cant handle the BROccoli.

>mfw someone disrespects my vegetable of choice




File: 1459701057882.png (1.06 MB, 1500x1682, 750:841, 4747536452245.png)

 No.9135[Reply]

Let's see how good are you into this?

28 posts and 10 image replies omitted. Click reply to view.

 No.14109

hanamaru hamburgers are good shit there was an infograph but I can't find it


 No.14122

>>14059

>simmer

Holy fuck. Not once did I think to not have it at a roiling boil.

BRB cooking rice. If it doesn't work gonna kill myself.


 No.14124

>>14122

Rice + excess water + rolling boil = rice porridge


 No.14125

>>14122

Well, faget. How did it go? I'm guessing since you haven't gotten back to us that you killed yourself. Millions of retard level shitskins make rice every single day. Get it figured out.


 No.14126

>>10744

One of the things that are on my todo list. Post recipe and pics if possible.




File: 1426278686239.jpeg (34.76 KB, 760x250, 76:25, Seattle_spm-760x250[1].jpeg)

 No.3307[Reply]


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

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

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

http://shiftwa.org/more-seattle-restaurants-close-doors-as-15-minimum-wage-approaches/
62 posts and 12 image replies omitted. Click reply to view.

 No.13933

>>13895

Really makes you think


 No.14035

>>13501

Or pool them like some communist shithole.


 No.14036

>>3307

Did any of these restaurants not suck?

Good, now I have an excuse not to tip when I'm in Seattle.


 No.14055

>there are people who still care about restaurants

Cook everything yourself, retards. If you're the type of subhuman who subsists on eating out only, you deserve to starve.


 No.14123

There are no restaurants or bars left in Seattle! And now with the head tax, all the Albertsons and Safeways are gone!




File: f2c7ede0f48b0ec⋯.jpg (42.25 KB, 600x450, 4:3, 1235836422520.jpg)

 No.13845[Reply]

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

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

 No.14112

>>14110

What the hell is that supposed to be?

I'm guessing pound cake with some sort of jam, but what is the white stuff?

More importantly, why is there no tea with it?


 No.14115

>>14112

It's toast with "whipped" ricotta and jam, not pictured is the can of mountain dew.


 No.14118

>>14115

>toast

>not even french toast

>"whipped" ricotta

>mountain dew

I suppose it's my fault for mistakenly assuming buzzfeed had at least some semblance of taste.

I would personally have put a slice of pound cake on the plate, spread some raspberry jam on top (locally produced of course), put a small dollop of whipped cream on top, and garnished with a few fresh raspberries. Then served it alongside some black tea.


 No.14119

>>14118

It's bread with a sweet ricotta topping. It's not spectacular, but I don't see what's wrong with that.

Mountain dew is disgusting though, I give you that.


 No.14121

Buy chicken thighs in bulk, cut them up all at once, salt/pepper them and bag them in meal sized portions before throwing them in the freezer. Thaw them in the fridge a day or two before you use them. Combine this with a pressure cooker and rice cooker and you can make a ton of stuff, especially Asian (Nipponese Curry) and faux-asian ("Chinese Food"), cheap and easy.




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?

40 posts and 10 image replies omitted. Click reply to view.

 No.13860

>>13787

I'd love to know that too, but I think besides a few rules there's no real theory. Sometimes the weirdest things match. I think experimenting and learning from proven recipes is the best way to go. Sometimes I just pick a herb and work with it for a while. Lately I've been experimenting with tarragon f.e. it tastes real nice by itself and seems to go well with fish and chicken.


 No.13865

>>13851

Still very useful infographics, thanks fellow co/ck/sucker!


 No.13867

>>13851

only thing I had that could help. Dont see you answering his question either tbqhwy

>>13865

No worries my dude


 No.13917

>>13850

A lot of the shit in the chart on the right seems really inaccurate.


 No.14120

I've got some extra cut up frozen chicken thighs. I have recipes I could make, but I'm in the mood for something new. Ideally can be made in a pressure cooker.




File: b0c9d109d9d89ff⋯.jpg (25.95 KB, 488x488, 1:1, 17264530.jpg)

 No.14107[Reply]

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

 No.14108

>>14107

>energy drinks

Drink tea instead.


 No.14116

>>14108

I don't like tea, and this is better substitute just need a recipe


 No.14117

>>14116

>he doesn't like tea

Uncultured plebeian.

Seriously though, i'd boil up some water and steep some rhodiola rosea to make a tea. Then let it cool down a bit. Then mix in a little bit of blue agave, some lemon juice, and maybe some ginger. Put that in the fridge overnight and I think it'll be good. Rhodiola is supposed to be a little better for you than caffeine. Gives you a little perk and improves your mood from what i've read.




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

79 posts and 26 image replies omitted. Click reply to view.

 No.14090

>amerimutt "food"

>anywhere about literal dogshit tier

Kill yourself by drowning in a deep fryer filled with boiling oil.

It is better to starve than eat that absolute garbage. Hell, actual shit is better tasting and more nutritious than amerimutt processed cancer shit.

I dare you to name one thing those retarded subhumans have done right.

Trick question: NOTHING


 No.14093

>>14090

>Hell, actual shit is better tasting and more nutritious

How do you know, Anon? Just a wild guess?


 No.14094

File: d71bfd16a1268b2⋯.png (281.49 KB, 617x497, 617:497, Who the fuck are you.png)

>>14090

>unknown

>probably consumes food invented by Americans without knowing


 No.14097

>>11603

Arbic, and Turk food is God tier.

And European food gets tastier the farther East you travel, Slavs make you salivate, how can you not know this?


 No.14101

Oh man, I visited France for the first time two years ago and I was simply blown away by literally every single meal. It was at christmas too, so the menus tended to be extra elegant. That veal I had was probably in the top three foods I've ever tasted.

Polite sage for off-topic.




File: a2d28a0498b62dc⋯.png (512.73 KB, 628x480, 157:120, [Broodroostertje is not am….png)

 No.14096[Reply]

test

 No.14106

Go play your fucking internet spaceships, faggot.




File: 403f216e896354f⋯.jpg (79.8 KB, 1200x800, 3:2, basic-tomato-sauce-horiz-a….jpg)

 No.13428[Reply]

quick question to any italians out there:

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

5 posts omitted. Click reply to view.

 No.13581

>>13576

Put Ketchup in it.


 No.14067

>>13428

>how much sugar do y'all put in your tomato sauce?

Not an eye-tie, but I put a little dollop of honey into mine.


 No.14091

YouTube embed. Click thumbnail to play.

>>13428

Don't put sugar in your sauce


 No.14092

>sour tomato sauce

Nigger what the fuck? Just what manner of garbage tomatoes are you using for your sauce?


 No.14095

>>13428

I'm in late, yes you can, but not too much




File: 30d97a7d7e91391⋯.mp4 (3.14 MB, 480x360, 4:3, Time Squad Season 1 Episod….mp4)

 No.12151[Reply]

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

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

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

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

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

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

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

advice?

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

 No.12263

Burgers are made from plain ground beef and cooked on a grill. Add salt/pepper to your liking.

Anyone taking about mixing in breadcrumbs/eggs/onions/peppers is a faggot who has no idea what they're doing. Smash burgers in a cast iron skillet are acceptable if you're in an apartment and don't have a proper grill.


 No.12270

>>12263

There's more than one way to skin a cat Anon, you add fillers to burgers to stretch the meat, not for flavor. I prefer my onions on the outside but to stretch meat add whatever binders and fillers you want. Oat meal flour is cheaper than more meat if you grind it yourself.

I like my burgers like you do, just meat, but please explain your reasoning instead of saying people are faggots. I like em cooked plain and topped with onions because I like to taste the meat.


 No.14075

>>12151

1. Get blender

2. Put in beef

3. put in lettuce

4. put in cheese

5. put in sauce mustard/BBQ/ketchup/mayo

6. put in lettuce/tomato/jalapeno/onions

7. put in buns/bread

8. BLEND

9. Heat skillet

10. poor in blended mixture of ingredients

11. cook for 10 minutes one each side

12. let skillet/pan cool

13. Eat from pan/skillet with plastic utensils

I will post pics of this in 29 days


 No.14081

If you have to buy pre-made ground beef, kill yourself.

1. Get a meat grinder.

2. Get some ground beef and some onions.

3. Stick those in the grinder.

4. Add some salt and pepper to the grund beef and mix that up with your hands.

5. Shaoe the meat into patties and put them on the grill.

6. Add some extra spices if you want. Cheese too if you want a cheeseburger. Do not use American "cheese" like a faggot.

7. Put a bit of butter on the bun and grill it too. Pro-tip: Make your own buns.

8. Put it all together into a good burger.


 No.14082

>>14081

Fuck. For step 2, I meant get some chuck steak and onions to make ground beef. Don't buy that pre-packaged shit.




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?

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

 No.14030

File: ff5e768eb2ea0c7⋯.png (118.25 KB, 285x285, 1:1, ClipboardImage.png)

What's your favourite recipe with the nutritional yeast?

>so overpriced

So's other tasty shit, get over it and make some mac n cheese


 No.14031

I think that on the whole the average diet contains too much meat, but that cutting it out entirely is the wrong approach.


 No.14038

File: d45cccb6fd39ce8⋯.jpg (33.33 KB, 747x497, 747:497, 1465843692748.jpg)

>>14031

>too much

>meat


 No.14052

>>9668

>I only eat organic soy.

Do you hate rainforests?


 No.14070

>>14030

If you like "earthy tart" (not sure how to explain otherwise), try mixing into unflavored Greek yogurt. I tried with homemade fat-free, but whole-fat (especially if homemade) may have a better mouthful if you like it thick and creamy. But the yeast thickens things pretty well on its own so both might result in chunky to the point of chewy.




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