/ck/ - Food & Cooking

>>15549

found the reason why this board is so dead. go fuck yourself you tired old coot. nobody wants to hang out with you.

>>15543 (Germany) I made fried out of a pumkin

>>15544 (Australia) Post recipe!

>>15549 (USA) le reddit shitpost maymay

Do Americans really pretend to answer on behalf of Germans while sprouting dead memes and acting like they own the place?

I put cheetos in shchi and the dust made the broth taste a lot better.

Heroin

>>15774

>Good to see not everyone buys into the can't-have-anything-acidic-in-cast-iron-or-you-die meme.

That's an issue? I mean I know cast iron will increase the iron content of things like tomatoes 20fold, but I was under the impression that it was only an issue if you aren't getting copper in your diet or you're taking an iron supplement on top of that.

>>15779

True.

>https://youtu.be/8I53LNy75k0

Any reason why I shouldn't order this? We have a habit of producing cooking pans that have future undesirable affects, lol.

>>15760

>american cheese

why not just use actual cheese

>>15760

>American "cheese"

Don't. Use swiss, chedder, or monterey jack/pepper jack instead.

>>15760

>american cheese

Unless you're trying to mimic fast food taste you'd be better off with cheddar or swiss.

>>15760

Why American cheese? Why not real cheese? If you want a softer cheese that melts easier you could at least use Havarti.

When forming a patty, make an indent in the center of both sides. That should reduce the cooking time a little bit, and ought to make the patty evenly cooked when frying or grilling.

>>15775

A quart of bleach.

Yogurt, smoothies–

>cooking

Oh. Well then, bake brotein bread. All I can think of.

Well, whey powder is a major ingredient in the flavor packet of boxed macaroni and cheese,

so you might try adding it to a cheese sauce.

is it flavoured? i mean, that could make a big difference in how it could be used.

<vanilla dusted poached eggs

yea nah.

try it on popcorn. if it's unflavoured then just add whatever seasoning you'd normally use on popcorn. but even vanilla/chocolate popcorn would be nice.

can't think of anything right now. still trying to figure out why the mod at cuckchannel is killing the boadr over there.

>>15788

They’re working in kahootz with the discord trannies

I was banned for a fucking month for literally nothing and they said I broke the law yet never sent me an email explanation

>>15743

>and last forever.

This is also an important point. In a regular kitchen environment, your cast iron cookware is basically indestructible. In the few instances where someone can "ruin" their cast iron dutch oven or pans, there's usually pretty simple maintenance procedures that can reverse the damage 99% of the time.

What the anons think about to industrialize the kikes' fat?

Could it be useful for something?

>>15695

>I poured some excess beef fat into a jar and put it in the fridge to use later. Now that it has cooled I can see there is about 1cm of liquid below the fat. Will the liquid make the fat go bad faster? How should I remove it?

I had some more beef fat to add so I put it all in a pot and boiled off the water. It worked well.

>>15741

>>15742

>>15743

>>15744

>>15745

Thanks for the responses. Frying potatoes on a pan is not something I considered, as growing up potatoes were either mashed or in form of fries.

My stir fry with cubed and cast iron pan-fried sweet potatoes turned out to be pretty good.

Keto is a meme diet. Tried it for four months and got fatty liver disease. Never again.

>>15408

That's pretty much impossible. You either didn't do keto, or are just lying. Keto is one of the best treatments for fatty liver there is. The only thing better is extended fasting.

>>15408

No you didnt. Keto is the *treatment* for fatty liver disease.

>>15777

For some that might be the case. Looks like there are people who can't tolerate keto. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3679496/

>>14916

eat an apple if you need something sweet but not apple juice since the fibers and other shit prevent you being retarded and eat a lot of fucking meat, meat's savory taste better than sweetest of foods

>>15726

>puts you in ketosis without the carb cutting

Lol no. Beta-hydroxybutyrate is one type of ketones that your body produces during ketosis. The others being aceton and acetoacetate. If you want to lose weight you want your body to transform fat into ketones. Would it make sense to eat ketones? No.

The supplements are expensive as fuck. Don't waste your money on them. Don't eat more than 25g of carbs and your good. If you work out a lot you can even eat up too 100g of carbs and still stay in ketosis.

>>15726

>long ago

>doesn't know what QTDDTOT is

Doubt

>>15726

They dont put you in ketosis, they just raise your serum ketone levels. Going into ketosis by carb reduction triggers a whole host of hormonal changes, the ketone production is a result of a few of these. Raising ketone levels artificially is a bad case of confusing cause and effect, and a great way to separate fools from their money.

>>15778

Yes, as far as general health goes, exogenous ketones and mct oil is largely useless, especially outside of an already ketogenic diet, though they may help with certain neurological issues that respond directly to the presence of ketones, such as seizures or Parkinson's disease. Even then, you would probably still be on a ketogenic diet, and using exogenous ketone sources for an extra boost.

>>15764

I'd try it to be honest. At least if this is an actual Japanese restaurant and not some Chinkshit that set up shop in Japan.

>>15764

>>15766

I wouldn't eat it alive. Their nervous systems are complicated enough that they can feel pain and suffer, so I'd at least have to kill it before prep.

>>15766

We don't eat them alive; we pan fry their legs. I think we only eat oysters alive.

Isn't there some artificial raspberry flavor made out of beaver buttholes or something?

Bugs have been used for dye production for literally thousands of years, anon.

It's still gross, though. If you want to avoid Carmine, look for products that list things like "Cochineal Carmine acid", "Natural Red 4" or "E120". All of those are different names for it.

>>15718

Wait until you learn that many candies, fruits, and vegetables are covered in shellac. It is a secretion made by insects, and coating is a preservative and to give food some shine and smoothness.

>>15767

Shellac hasn't been used for much in food other than pill casings and the surface of citrus fruits for ages

These are actually really delicious. there's almond and there's peanut, and I prefer the peanut.

They keep you feeling pretty full for a while. A good snack.

>>15581

You need to feed it every day or the bacteria will start eating itself. If you don't make bread on a regular basis then you can freeze the starter and it should be active for at least a month.

>>15579

Would you be interested in flat breads? I much prefer simple flat breads - and they require no yeast.

>>15579

I got some advice for you, been making bread on and off for a few years.

Things to know

The yeast method you're making is basically a sourdough starter. Keep in either a glass or plastic container, not a metal one as the yeast corrodes metal. be sure the container isn't a hard seal because CO2 and pressure does build up in there. I go with a 1/1 ratio of water/bread flour, and it works very nice.

I feed my yeast 200g of water/flour a day, and it goes fine.

Economically, bulk is usually cheaper, but I'm not sure how much 50lb bags of flour go in Venezuela vs the US.

You do not need to keep your yeast in the fridge, but you can keep it there so you can slow down the growth of it and not have to worry about feeding it so much.

Smells and looks to keep an eye out for

>fruity and a bit beery

This is the good smell, you want this.

>paint thinner/acetone smell

That's a sign your yeast is consuming itself, feed it

>there's (dark brown) liquid on top

That's hooch, your yeast is consuming itself, pour it out and feed the yeast.

<Smells like something died in there

<There's blue mold on it

<There's some orange spots on it

<There's pink spots on it

It's bad, throw it out and start over

Discarding

Most sourdough sites tell you to discard half your yeast before you feed it, this is especially important if it's a new starter.

Discarding keeps your yeast from getting so active that you can't keep up with it, it also keeps you from overfilPost too long. Click here to view the full text.

From my experience? You can really just wing it and the dough should come out fine.

I've had the same sourdough mixture for 2 years. I never weigh anything out or keep it at a consistent heat. The breads come out inconsistent, but they always get a nice rise unless I fuck something up.

>>15713

>>paint thinner/acetone smell

This sounds weird, but he's right. It will produce that EXACT smell if you don't feed it regularly.

You can still use it to rise bread without waiting for the smell to become pleasant, but the final dough with have an acidic taste. I personally like that.

>>15693

F

>>15693

That's irritating as fuck. I once had a time where every egg yolk in the carton was unusable for fried eggs. I don't know what happened, but every time I tried to fry an egg, the yolk cracked. Sometimes it was my fault, sometimes the fucker just cracked on its own in the pan. I started making scrambled eggs for a bit just because I was getting paranoid about my fried eggs not coming out right.

>>15336

The 2nd one isn't too bad. I've used bread when I run out of hotdog bugs.

>hurr Durr ebin maymay garbage

>>15722

Vegans keep moving.

/ck/ is a meat board.

>>15722

>What is a salad?

>What are grilled vegetables?

Unless it's a health issue, tell your "friends" to stop being such faggots.

>>9366

The food is not very filling and every vegan I've interacted with personally has been into weird things and chose to be a vegan initially for reasons not concerning its morality despite saying so.

>>15722

>open thread hoping for recipes i could make my vegetarian friends

Here are some I like, I can post recipes if you want.

Quiche

Chili

Dal

Refried bean tacos

Beans and rice

>>15722

I actually like finding vegan recipes too, anon. Usually I'll add meat to them anyways, but they come up with some cool ideas when they're focused on making good dishes instead of meat substitutes. I discovered these apple-based sausages one time that went great when cooked in bacon grease. An egg, cheddar, and BBQ on black bean/hemp burgers can be pretty good as well.

>>15727

Bought a bottle when it first came out, maybe a decade back.

Was good, but I didn't feel it was substantially better than a good example that was half the price.

If you can get Russell's Reserve 10 year, I think you're doing better bourbon-wise (or at least, not worse), but maybe not as fancy of a bottle.

Disclaimer My assessment is based on the standard bottling, not the cask strength bottling.

>>15688

>>15588

Eyo Hitlerinos, what´s wrong with JW? Sure, it´s blended and Red Label is really just good for mixing and stuff, but as an entrance? Come on now, not everybody can afford some obscure 30 yo Oirish single malt from which there is only a single cask.

Gonna go over to Black Label soon, it´s supposed to be the superior version of the Red.

>>15730

Try the Green if you get a chance.

I find it more enjoyable than Gold or Blue.

Not for everyday, of course… so keep some swill around, too.