/ck/ - Food & Cooking

>>16379

> BIG PHARMA

How do people get over the cognitive dissonance of

>Big pharma bad, mandatory vaccinations (made by same big pharma) that don't go through double blind trials good?

>We don't have teeth like carnivores

We have teeth like OMNIVORES because we're omnivores and not herbivores.

>BIG FOOD, BIG PHARMA

Buy local/organic (Not sure how well regulated the term is in the US, but EU has some decent regulations).

>one egg is on par with eight ciggaretes

wew, ask for a source because there is none

>Any tips on making this somewhat better.

Try to lessen it to vegetarian or normal diet, look into sikh, hindu, south east asian cuisine.

Here are some articles you might read into (didn't read myself but they are critical of the film):

https://www.vox.com/science-and-health/2017/7/25/16018658/what-the-health-documentary-review-vegan-diet

https://sciencebasedmedicine.org/what-the-health-a-movie-with-an-agenda/

https://time.com/4897133/vegan-netflix-what-the-health/

>>16534

>unironically linking to Vox

When did normalniggers find this board?

>>16576

2016 along with 8gag as a whole, newfag.

>>16577

Small dead boards are usually spared.

>>16611

Looks good.

i suck at cooking and have only just started to try and learn more the past few weeks. i learned how to make a shrimp recipe from gordon ramsey and have made that a few times. will make that tonight

sautee crushed red pepper flakes and garlic in butter (he uses oil) add shrimp, salt and pepper, toward the end of cooking add lemon juice. garnish with parsley. eat over rice. very simple i know, but like i said i suck so its good for me.

>>16619

Melt the butter in a little oil as butter is really easy to scorch and mixing it with a neutral oil will prevent that while still giving you the butter flavor.

>>16620

>Melt the butter in a little oil as butter is really easy to scorch and mixing it with a neutral oil will prevent that while still giving you the butter flavor.

Mixing butter and oil does not raise the smoke point. https://www.seriouseats.com/2014/09/does-mixing-oil-and-butter-really-alter-the-smoke-point.html

Butter does not burn that easily with most cooking. If you need higher temperatures use clarified butter/ghee, which has a very high smoke point.

>>16419

That recipe sounds delicious.

Should the flours be white or whole?

>It takes a while to make starter, but you only need to make it once in a while.

You should be able to keep it alive forever. Just discard/use most of the starter when you feed it.

>>16425

Thanks, it is just a simple recipe, and there are breads that are more interesting but also more involved. You could also try making french lean bread, which is pretty much a baguette. Buns made out of it would toast really well. This is a decent recipe:

https://modernistcuisine.com/recipes/french-lean-bread/

For poolish use the starter in my recipe or make one using same instructions but with bread or wheat, rye or some other grain flours.

>Should the flours be white or whole?

Sorry, I forgot to specify. To get that rye flavor, you need at least medium rye flour. I used either medium or dark one. Wheat flour one should be white, but you can make portion of it whole. Usually you can replace up to 50% of total white flour quantity with whole one without fucking up recipes. You can also used all purpose flour, but then you will need to make up for its low protein content. That can be done by adding vital wheat gluten.

>>16419

>You can skip the yeast, but then you will need to give dough 10 to 12 hours to grow.

Won't it over proof? Shouldn't you let it rise before forming the buns, then rise again for a couple hours?

>>15740

Plain stainless steel pretty much sucks. It conducts heat terribly, gets gnarly hot and cold spots, and pretty much sucks all-around. Note that these problems go away if the stainless steel is a thin layer over something like aluminum.

The main advantage of cast iron is that it's an excellent heat sink. Once it gets hot, it stays that way, even when good-sized pieces of food are introduced to the pan (like a big steak that needs searing). It is reactive to acids and can develop off-flavors if things like tomatoes sit in the pan a while. There are nickel-plated cast iron pans that combine all of the advantages of CI without the maintenance & reactivity issues.

A reminder, you have less than two weeks to submit your base roster and secure your entry into the 2019 Summer Cup.

>>>/8cup/3090

http://infinitycup.shoutwiki.com/wiki//ck/

If you want to use your old roster (link above), just say so. I believe there was someone who went by Kutkebreugier (I think that's how you spell it) who wanted to be in charge for the next Cup, so if you're here…

Heads up. You guys have less than a week to submit your entry to the Cup. Again, if you'd like to use your old roster just say so.

>>>/8cup/3090

>>>/8cup/443

>>16612

Forgot my fucking trip so this'll do:

I don't think we need to change anything for this year. Good luck everyone!

>>16584

>artificial colors

Straight Bourbon can't have additives. All BiB bourbon is straight bourbon.

I believe, but am not certain, that Straight American Whisk(e)y is not allowed to have additives.

Blends are ok to have additives, but with the good stuff so affordable… why? Pure vodka (Platinum or Pinnacle) is way cheaper if you need a cheap drunk, and rotgut brown liquor isn't really worth it when you can get a pretty decent bottle for about the same price.

>>16584

It can no longer be called a "straight" whiskey if they add coloring. As for Scotch, it's basically free game as far as I know.

That said, I really do not care if they add coloring or not so long as the taste is good.

Blasphemy.

its gud

sausage and pineapple master race

1. Beef including organs

2. Milk

3. Butter

4. Cheese

5. Cabbage / Sauerkraut

6. Salt

7. Sourdough bread

8. Onion

9. Garlic

10. Berries

>>16606

>All carbs

>No animals products

>>16606

1. Shrimp

2. Lobster

3. Pasta noodles of varying shapes

4. chicken

5. lemons

6. cherries

7. spinach

8. onions

9. garlic

10. capsicum (hot peppers)

How do you define "foods"?

If it can be really vague my list might be something like this

1. cereal grains (wheat, oats, rice, corn, etc.)

2. legumes (peanuts, peas, chickpeas, tamarind, etc.)

3. drupes (almonds, cashews, peaches, cherries, coffee, mango, olives, etc.)

4. Milk (I guess this can't really be processed into cheese, butter, yogurt, cream, without changing it too much)

5. Tubers (yams, potatoes, etc.)

6. Taproots (carrots, radishes, parsnips, beets, turnips, etc.)

7. Leaves (spinach, lettuce, kale, etc.)

8. Eggs (chicken eggs, caviar, duck eggs, quail eggs, etc.)

9. Chicken

10. Berries (blueberries, bananas, melons, grapes, tomatoes, cucumbers, chili peppers, melons, squash)

:^)

**If we're being more specific I'd pare it down to

1. Corn

2. Beans

3. Tomatoes

4. Carrots

5. Eggs

6. Milk

7. Chicken

8. Apples

9. Grapes

10. Squash

Does distilling corn into moonshine change it too much? What about fermenting grape or apple juice?**

>>16616

oh my spoilers fucked up

I never realized they have to be on one line

>>16267

>What'd happen if you use no sugar and use everclear for the spirit?

You end up with lemon extract for cooking and a horrible hangover/ulcers if you're stupid enough to drink it straight.

>>16267

I believe the polite term for how to drink straight Everclear is "contraindicated".

If you're going to use a high test grain alcohol, I'd suggest Volkov. Been a while since I did any taste tests on 190 proof booze (YES THEY ARE DIFFERENT), but that one has a complementary flavor profile for citrus infusion.

Don't drink it straight. A shot will do wonders in a glass of cola. Which doesn't get you away from the sugar.

>>16153

make cherry lemonade home made

>>16157

H&S soup is made with vinegar. Not lemons.

>>16153

It's time-consuming but you shave off the rinds and keep a stock of the dried lemon zest for flavoring. As for the lemons themselves, they have a lot of uses. You can make preserves using the standard method, do lemonade, make a bunch of lemon and garlic sauce and store that shit, make a lemon syrup for frozen treats, or you could even just use the liquid as a cleaning agent.

>>16222

>second pic

american cuisine in a nutshell

>>16232

>>16222

First pic is just BBQ

>>16222

>tfw have done pic 1 before with nachos

I kinda have two. For a quick day to day thing just fried eggs with a molten yolk and bit of paprika, couple slices of bacon, and if I got the time/leftover potatoes some homefries.

It's easy, filling, and good.

For whenever I got time: Thinly sliced cabbage, carrot, green onion, and sometimes even a little bit of shredded cheese beaten with a couple eggs. Fry some bacon, use the grease to fry the eggs into an omelette. Toast/fry some bread, cut the omelette to shape, make a sandwich.

My sister likes it with a bit of ketchup and mayo, I like more of the veggie mix and a bit of garlic powder.

>>16591

Never feel bad about eating meat. Meat is good for you and tastes great.

>>16592

>>16592

detected flood

10/10 shitpost.

"This is my frying pan, you are not welcome on my frying pan!"

bisquick + cinnamon sugar = trailer park delight

>>16443

>butter

Enjoy your heart attack, burger.

>>16571

Vegetable oil is made of soybeans in the united states. If you feel uncomfortable using butter I would advise you use coconut oil. Do you have any other oils in Australia that might not be available in America?

>>16540

That much is true.

>>16571

>Enjoy your heart attack, burger.

Butter does not cause heat disease. Butter is much better for you than (((vegetable oils))), and tastes better too.

zucchini. cauliflower. raw tomatoes.

Corn and peas, but only when they are mixed in with other foods, on their own they're nice. Also brean sprouts, way to fuck up my chow mein you overly crunchy fuckers.

green peas. as a Briton, I don't understand people eating so much of that shit. disgusting.

Garbanzo beans.

>>16526

At first you were talking about Hogs but it turns out you were talking about rodents, seems interesting though, i’ll make sure to add it to the list of animals that i should eat.

>>16472

>Bison meat (uncommon, used to be critically endangered)

Is Bison related to Aurochs?

>Rattle Snake

I tastes snakes once they taste alot like chicken, but more tough

>Ostrich and Emulator meat

>Emulator

You meant Dolphin meat right? :^)

>Axis, Oryx, Antelope

>Bighorn Sheep in the mountain

Goats and Lambs tended to taste the same in my opinion. Haven’t touched deer though

>Seal meat (in the US at least)

Yeah thats definitely exotic

>Giant Snapping Turtle (you could eat one if you really wanted, but it could also eat your arm.)

The only folks that eats turtles here are the chinese, and by the way it tasted weird. How does the turtle there tasted like?

>Mountain Lion, Bobcat, and Lynx meat (again if you really wanted to eat one)

Wow must be really tough huh?

>>16473

>Recommend whale and elk if you get your hands on. Both can be aquired in Norge

While we don’t hunt whales to the certain extent as the Japs would, some of use still hunts them in certain parts of the province. I’m also very curious since i heard whale meat spoils really fast so i don’t get to see it in the capital at all. Elk is unfortunately out of the question however.

Here's what I've had.

>Kangaroo jerky

>Gator jerky and stir fried gator

>Hammerhead shark jerky

>Grilled octopus that I made into a takodon

>Bison burgers

>Elk and deer jerky

I love gun shows and the interesting jerky they have.

>>16526

I'll have to try that someday.

>>16535

>Aurochs

Seems like they are related to Spanish cattle and Aurochs a bit. But they look more like a MuskOx.

>Whale and Seal

It spoils very quickly and the fats turn rancid as well unless they are frozen. However, they are packed with energy. The frozen meat is always subpar.

>>16564

SEAL SALO

Don't americans put sugar in their bread? That should be a sign of the problem, that they can't have a staple without putting pounds of sugar in it.

>>16541

From what I read up.

>Yeast needs sugar to produce carbon dioxide – the leavening gas that causes the dough to rise. If there is not enough sugar available, the dough will rise slowly or not at all.

The usual recipe I use for my french bread or beer bread calls for 2 tablespoons of sugar.

>>16541

>Don't americans put sugar in their bread? That should be a sign of the problem, that they can't have a staple without putting pounds of sugar in it.

American bread is also full of (((vegetable oils))), (((soy))), and (((preservatives))).

>>16544

>Yeast needs sugar to produce carbon dioxide – the leavening gas that causes the dough to rise. If there is not enough sugar available, the dough will rise slowly or not at all.

You do not need any added sugar to make bread, and traditionally none was used.

>>16550

Do you have the webm of russian teenagers being amused by american bread being extremely spongy?