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/ck/ - Food & Cooking

Oh my god it's Gordon Ramsay!

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August 2018 - 8chan Transparency Report
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File: ae0b7bc43de6423⋯.jpg (694.79 KB, 1280x720, 16:9, obscura1534110846911.jpg)


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

Mexican corn bread

'Swedish' meatballs

Purple hull peas / okra/ beef bacon

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Don't feel like taking a pic, but I made butter soup. Better than bouillon soup base, extra salt, a stick of butter, and a quarter cup of heavy whipping cream shaken with about 12 ounces of boiling water. It's delicious as fuck as it is, but today I kicked it up with some garlic powder, onion powder, and red pepper flakes.



That sounds keto as fuck.


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That's the idea. Just got to remember the better than bouillon has 1 carb per teaspoon, and the quarter cup of hwc has about 2 carbs as well.

I made it again today with beef base, the garlic onion, and redpepper, and then I added some parmesan and some oregano. It was like going down on a pizza.


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2 cans black beans rinsed, 1/2 cup each flax and nutritional yeast, food processed and grilled.


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Now with vital wheat gluten, then peanut butter.

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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.

16 posts omitted. Click reply to view.



Sorry, I of course meant vinegar-brine quick pickling, not just packing in 2% salt and allowing the ferment to run.

Like this.


Some people think of that as sauerkraut and would be thoroughly surprised by flavour differences to fermented.



I hate this recipe. this recipe makes me angry.



No need for hatred;

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


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


>cook cabbage in vinegar for 15 minutes





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

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


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

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


Also how do I make my soup taste good and how do I make it creamy after I added too much water


File: fff442834da3de2⋯.jpg (83.1 KB, 1200x800, 3:2, bolognese-mirepoix.jpg)


>how do I make my soup taste good

Start it with a mirepoix

>how do I make it creamy

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


YouTube embed. Click thumbnail to play.


First 15 minutes or so of video is how to soup.

Pretty good starting point.

Should be able to add a little rice to absorb some water; pureeing the rice should creamify the soup.



The amount of cyanide in an apple seed is tiny. You's have to eat a massive amount of apple seeds and nothing else to notice any kind of effect.



>How do I make my apples last longer other than making compota/kompot out of them?

Store them in a cool place with high humidity. Go through them regularly and use any that are going bad (cut out the bad parts) so they do not spoil the rest.

You can also can or dry them.

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How do I cook good pork chops?

Looking for something different than the usual cookup.


File: eb8869bf4623477⋯.jpg (29.98 KB, 430x433, 430:433, proxy.duckduckgo.jpg)


starts at 0:20 seconds or this link. Depends how you want the flavor



Marinade chops in teriyaki. Smoke some chicken. Pull and shred then toss with Blue Front BBQ sauce and add some panko and provolone. Then stuff your chops and grill.


oil, mushrooms, red wine, lime, black pepper, and heat


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Make a crust for it with pepper flakes, paprika, kosher salt, rosemary and garlic paste, don't use too much of any of them

Make a sauce with wine, butter and broth of any kind, along with more of your crust spices, only heat it up to mix, don't allow it to boil

Sear the meat on a DRY, red hot skillet

Make small incisions on the meat, for the sauce to seep in

Put the meat on a wire rack on top of your tray, then put it in the oven, and baste it every 10 minutes

Or you could slice them really thin and fry it in a wok with the same sauce to add to noodles


massage them with the heel of your hand before cooking to make them tender. add salt, pepper, and coat with some sort of cooking oil. get a cast iron skillet hot enough that water dances across its surface instead of evaporating instantly. sear both sides.


serve them however you like. try putting it on waffles with maple syrup.

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I am new to cooking because of university and stick close to keto diet, not entirely because I'm already a skinny bastard but I would like to learn more recipes because I often eat the same thing daily. Thank you


Some of my favorite keto meals:

Bacon and eggs

Eggs scrambled with cheese and topped with creme fraiche

Cook a pork steak, the deglaze the pan with heavy cream. Let the cream reduce and thicken a little, but don't cook too long or it will curdle

Beef steak drowned in olive oil. Get a fatty cut of beef, salt and pepper it well, and cook it how you like it. Then put it on your plate and pour olive oil all over it. Be generous.

French omelet

I eat a lot of creme fraiche and use it in a lot of my cooking. For instance, I made chicken curry the other day and used creme fraiche as the base. I cut up some chicken thighs and seared them, then mixed some homemade curry powder into some creme fraiche, then added it into the pan and let the chicken finish. It melts back into a cream like consistency, and makes a wonderful sauce.

To make creme fraiche, get a quart of the heaviest cream you can find, put it in a mason jar or something similar with a few tablespoon of cultured buttermilk. This provides the bacteria that make the creme fraiche. Normally you would leave this out for 24 hours and it would be done, but to make it keto, leave this sitting at room temp for a full 48 hours. This lets the bacteria eat up all the sugar in the cream (cream has 6 or 7 grams of lactose per cup.) Then when it's done fermenting, leave it in the fridge overnight. Enjoy.

There are also tricks to ketofy regular food. Generally in foods that are breaded and fried, you can replace the breading with ground pork rinds and/or cheap powdered parmesan cheese (the stuff in the green canister) and/or almond flour and/or coconut flour.



>foods that are breaded and fried

I make a breading for fish and chicken that is 3 cups flax, 2 cups grated parmesan, and 1 cup almond flour. For fish I add fish fry seasoning (Old Bay), for chicken I add poultry seasoning, etc. You can also mix a little water in this and make a stiff dough that can be rolled out thin and baked to make crackers.


Another one that is useful is pizza dough, I make mine with 4tbsp butter, 1 1/4 cup lowfat mozzarella (the kind that is sold pre-grated), 1 tbsp crushed fennel seeds, 1/2 cup almond or flax meal, and 1 egg. Melt the butter, add the grated mozzarella and nuke for 45 secs to a minute so it melts, use a spoon to mix it well, add the egg and fennel and mix, then add the flour and mix. You may need to nuke for a few secs during this to keep the mozzerella molten. When its thoroughly mixed it should be a very good approximation of a high-gluten dough, though obviously oily as heck due to the butter. Nuke it again to make sure its soft, then roll it out on a silicone mat. If you're making a pizza then place in skillet and form with your fingers. Puncture bottom in several places to let the steam out. Bake at 350 for 15-17 mins. Add whatever toppings you want and bake again. This dough also works for stromboli and calzones, and if you ditch the fennel it also works for kolaches both sweet (e.g. cream cheese with blueberries) and savory (e.g. sausage&cheese).

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Post your best bait pics

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File: 0ade824f3e092fd⋯.jpg (324.55 KB, 600x3900, 2:13, no weakness.jpg)


What a wonderful color.


I remember a long time ago I saw a screencap of a fake recipe for peanut butter cookies that would actually catch fire and smoke your house out when you tried to bake them. Anybody happen to have it?



The description is familiar, weren't they made of 100% peanut butter?

YouTube embed. Click thumbnail to play.


From the old one:

>Hey folks. I enjoy watching cooking videos. Got any you want to share?

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



Is it me or has Ladybeard lost some of his beef since he rolled the welcome to Nippon video?



Probably to be less off-putting to insecure nihon giggletards, as on that Jade Emperor forsaken set of islands, big muscle-men make them think "LOL! GAY!!" instead of "mirin' dat swole ass n-no homo~" as /fit/izens would.


File: 0d4f7b603f8d973⋯.jpg (42.35 KB, 373x540, 373:540, condescending Hercules DYE….jpg)


That happens when red meat is considered more of a luxury than fucking salmon.

Get your shit together, zipperheads. Being an island is no excuse to be a skinny piscivorous insular dwarf.

t. longest coastline the EU, 2nd biggest commercial fleet in the globe


YouTube embed. Click thumbnail to play.

Whichever of you beautiful disparaging names posted this, thank you



YouTube embed. Click thumbnail to play.

Make this, freeze it and you'll always have a great sauce ready.

File: e802a875dc98447⋯.jpg (2.38 MB, 2816x2112, 4:3, OriginalPoutineLaBanquise[….jpg)





Why is this mocked? It sounds pretty good.

Any tips for making it?

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



I should be good, then. Only organic milk and yogurt fermented for 48 hours here.


I have never had cheese curds, what are they like?



If you're making regular yogurt with lactobacillus, and not one of the similar cultures like fil mjolk or viili, 48 hours is overkill. Everything I've read says sugar is near zero after 24 hours. 48 hours is only needed for slower cultures like fil mjolk or creme fraiche.



Honestly similar to string cheese. It's kinda rubbery



Salty, mildly rubbery.

If they don't squeak,


Poutine is a decent way to use stale cheese curds, however. The hot gravy reinvigorates the curds a bit.

Stale here doesn't mean bad; just means that the cheese aging process has begun and it's turning into little chunks of young cheddar.

File: b2c2e26f37ebaee⋯.jpg (122.31 KB, 640x640, 1:1, kitty.jpg)


Long ago I bought a 50-lb bag of the stuff for use with breadmaking. I've stopped making bread but I still have a shit ton left. What else can I do with it other than seitan? I tried putting it in a breadmaker with only water with disastrous results…


Tell us about the results.



Swirly half-charcoal half-bread abomination. I should have taken photos.

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Rate reddit's cookbook


You have to let the download restart to view.

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



r/askcullinary/ is actually decent. Lot's of real cooks and chefs there.



They're really into cannibalism if Metokur's video is anything to go by.


>shrimp upboats

>rick and morty mortadella sandwich

>the /r/bacon burger



>Eternal Anglo bumps over 2 year old thread to invoke more disgust.

Thanks John.



>Eternal Anglo bumps old thread with no actual content

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(I apologize if there is already a thread. Thw search option isn't working.)

So what are the best brands of olive oil? Bonus points for organic. Must be authentic, and not shitty blends.

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



I meant the whole reason you ca Trust California Olive Ranch is because their oil is 199% USA. European oil, especially Italian, is usually fake or cut with fake olive oil these days. It's a real problem.




lol typo. 100%


File: 770000c928f7d33⋯.jpg (57.14 KB, 800x1000, 4:5, MAINI.jpg)


Probably the best brand I know, most certainly the best place of origin.


Thread cleaned up, this isn't /pol/ or /int/ for that matter.

Post last edited at



Back in Mani, we remove people for lesser demonstrations of sympathizing with commies, Ceaușescu.

YouTube embed. Click thumbnail to play.


how do you get this shit to have any actual flavor without soy sauce?

rice+egg hardly has any flavor for me, but i don't want to put soy sauce on anything

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



Like this guy says you literally can just use any ingredients you want, 99% of fried chicken recipes don't use brown sugar or any sugar really but I always make it my main ingredient and it's 10/10 chicken. Just use any spices you have at hand. You can't go wrong.


File: 53304bc1b8c30c0⋯.jpg (62.86 KB, 1000x1000, 1:1, 51ivJB9nk4L._SL1000_.jpg)

By using this.

Same flavor profile without the shit soy does to you.



>eating meat and drinking milk from anything factory farm raised

>buying into the almond meme



>Implying that cows and hens produce estrogen only on 'factory farms'

If you're such a weak bitch boy that the amount of estrogen you get from your food throws off your hormonal balance, then maybe you should stick to bread and water. You know, just in case.



green/spring onions and pepper and soy is good. fuck forced memes.

YouTube embed. Click thumbnail to play.


How to make black garlic in a rice cooker you will need:

>one rice cooker set to low (that will now stink of garlic when you make rice)

>buttload of garlic

>electricity to keep it running for two damn weeks straight (must live next to power plant)

congratulations you saved 5 cents a bulb overall and lost two weeks!


It's less about saving money and more about having made it yourself.

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Hey /ck/, foreignfag here. I'm going to be visiting the US for the first time for some business in September. I'm going to be about a week in Baltimore, about a day in DC, and about a week in NY. Can anyone recommend some must-visit restaurants and general food experiences?

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



OP, don't believe the bad rap that Baltimore gets. the food scene there is great, lots of soul food with influence from the Maryland-New Englandesque-maritime-seafood scene. take a stroll around and pop into a hole in the wall that catches your eye; walking around night is perfectly safe too. it's not the 90s anymore.



>recommending him Baltimore

>the poor man's Detroit.

Not only you can get there THE BEST soul food, but also it's safer than Tel-Aviv, especially at night, locals are very friendly and helpful.



Just ask a local what restaurants they like and give it a try. Most local restaurants in the US are decent enough.



You forgot to mention that he should OC his wallet and inquire loudly about potential farmequipment for the plantation back home.

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You have exactly 5 seconds to tell me why I shouldn't buy this haggis.

>never had before

>want to try

>$50 bucks shipped but it's kind of a once in a lifetime thing as an amerifat

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


File: 0b23c47dc957209⋯.jpg (56.02 KB, 500x353, 500:353, lungs.jpg)


<no lungs

<no hearth

americans never fail to dissapoint



Not the same kind. Jelly in like it's soft, a bit chewy, and melts in your mount . Closes thing I've eaten to lungs in texture was chanterelle mushrooms with sour cream (tough mudrooms aren't as meaty in taste).


Good luck.



>going for lungs

>not going for raw milk


File: bc760c198a81732⋯.jpg (56.33 KB, 539x595, 77:85, facepalm face palm GARNiDE….jpg)


><hur dur muricanize it.

You're trying too hard to fit in, gaiafag.



Smuggle some in from Canada. Canadians do it for Burn's Night, so plastic jocks in the states can wank over Braveheart.



>$50 bucks shipped


I almost eat it every day for breakfast.

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