/ck/ - Food & Cooking

I only drink distilled water, and use distilled water to make tea with.

>>12977

i mean as long as you season your food and eat a balanced diet you won't have any real problems. now if you were to drink chemistry grade ultra distilled water as if it were normal water you'd have some issues.

>>12980

Nope. Unless you're on a water fast, the mineral content of your water is inconsequential, unless you seek out extremely high mineral content waters. Swap out any drinking water in a first world country with lab grade DI water, and nothing would happen.

>>1579

kek we add fluoride to water here

>>16059

Goddamn that's pretty.

>>16055

>Read Mayomust from thumbnail

>Looked like Holocaust

>>15995

>Because homemade apple cider vinegar is a breeding ground for yeast, so you want to keep the environment anaerobic.

Why would yeast be a problem? They already used up all of their food making it alcoholic. Yeast can also work anaerobically so that would not stop them anyway.

>>15997

Cork stoppers are readily available in sizes up to around 5 inch (125mm) diameter.

I'm just gonna be an asshole and assume you're looking for about a #16.

I buy mine at the local hardware store, in the nuts and bolts and weird screws section.

>>16003

alright, thanks.

>>16053

At least in the US, flour is pre sifted. I have never bothered to sift flour. I would not worry about it.

beaver stew.

coyote casserole.

>>16005

Those look exactly like the corn, cheese, and jalapeno that my grandmother makes. Is that what they are?

>>16033

*Tamales ffs.

>>16033

It's similar but this is just the corn

Lads, a local fast food place fucked up my order and refused to refund it. How can I get them shut down for health code violations?

>>12043

Is this a corn dog inside a fried chicken bun, or just a really girthy sausage?

>>16041

Put some rats in the restaurant somewhere, take pictures, and show them to the health department.

I wouldn't even mind fast food is the shit it is if it wasn't for the fact that they can't even follow their own menu. When I get a cup of chilli with onions and cheese, I expect the onions and cheese, not for your cook to be so fucking high he leaves off the cheese and gives me a fucking fork to eat it.

McDonald's hamburger

toast the bun

add a fried egg, bacon and pepper jack cheese. Not much you can do to make it edible

Do I have to eat a cheeseburger from McDonald's, or can I just skip to making a California or Texas style burger?

Blend it, and drink it

Step 1: Toss it in the trash.

Step 2: Make a better homemade burger.

>making Greek yogurt

>right before fermenting, add secret ingredient: break open probiotic pill and mix in

>24hr later end up with thiccest, smoothest yogurt known to man

>>16029

Your shit post has nothing to do with my thread. Howabout you fuck off to the proper thread or better yet kill yourself you retarded assburger?

>>16029

I threw up everywhere. Thanks bro.

>>16029

Nice

>>15853

That's all it takes to make yogurt? I'm buying culture and whole milk next time I'm at the store.

>>15993

I have never eaten cornbread. What does it taste like? Sweet? Is it a desert?

>>16017

If you're a carpetbagger northerner it is sweet

Sometimes it is spicy with jalapenos inside

>>16017

The recipe I usually use for the cornbread I make in my bread machine makes it a little on the sweeter side.

I found it's really good to serve up warm slices and pour some honey on the top. Goes great with tea.

>>16017

Basically a fluffy cornmeal biscuit. It's a little sweet, but if you pair it with butter or green chilli it eliminates the sweetness.

>>16015

Also, next time I'll try using rice milk. The oat milk, while very tasty, is very strong and overpowering. With rice milk, it may give it a more unique flavor.

Veganism is a cancer that needs to die.

>>16014

>Since vegan diet was not feasible until second half of the 20th century

What do you mean?

>>16022

Mass production of vitamins and other dietary supplements started in the 1950s. Early 1950s was also roughly when discovery of B12 happened, its significance was fully realized years later, B12 supplements entered production years after that, and development of modern B12 enriched foods took years following.

Besides that, until mid 20th century many commonly used meat substitutes like tofu were rarities and there was little infrastructure to support these imports. Generally, people had significantly choices when it comes to widely available foods. In most cases people could choose between not consuming animal products or meeting nutritional needs.

If you would want to become a vegan in 1940s, you would just be unhealthy or die due to being unable to meet your nutritional needs. Especially if you lived in a region with long or harsh winters. Even today certain nutrient deficiencies are somewhat common among vegans but nearly absent in non-vegan populations.

>>13128

Usually I go for something spicy or bitter so I munch on it more slowly. Fruit and vegetables also make good snacks though.

>>16010

I have an air popcorn thingy and it's pretty good but impossible to flavor the popcorn. I like salted popcorn but the salt won't stick and I don't want to pour butter over it. Any tips?

>>16023

There are a few options:

>Add just enough oils to make popcorn sticky

I assume they are out of the picture, since you do not want to add butter. Usually it does not take much oil, tablespoon or two per 2 liter bowl of popcorn.

>Spray on spices

They are just spices in a form of a spray. Most commonly they are spice oils or spices suspended in alcohol.

>Salt and whatever other spices you like, ground into a very fine powder

Grocery stores in the U.S. carry popcorn salt and spice mixes. They are all very fine powders and stick to popcorn pretty well without the need for any fats or liquids. Not sure if they have them in Germany, but you could probably get similar results by grinding coarse salt in a specialized spice grinder - preferably electric one since they generally can produce the finest powders. In case they are not easily available in Germany, coffee grinder, blender, or enough time with mortar and pestle should do the trick as well. You want something about as fine ground as powdered cinnamon.

>Wet salt

Get your salt moist enough for it to become sticky, but not wet.

Personally, I go with oil or powder route. Spray on spices are relatively expensive and a bit chore to coat popcorn well with, and I have not tried wet salt approach when it comes to popcorn.

>>16025

I usually go with the powder myself, paprika is pretty thin and is a nice flavor for salty snacks.

>>7579

There aren't many foods I've tried that I truly hate. Unfortunately there are a lot (far too many, and despite efforts to change) that I dislike, but not many I actively hate, and most ingredients that I dislike can be cooked in a different way that works for me. For example, I'm mildly allergic to certain raw vegetables (especially carrot and broccoli), and eating them causes an awful itching at the back of my throat. I don't hate them though, since cooking them fixes it.

I've never had mushrooms in a way I liked though. Raw, sautéed, in soup, in a casserole or lasagna, nothing. At best the dish would be better without them, and at worst they outright make me gag.

>>7579

>Most mayo from Anglophone or Germanic countries - France and Poland have the best off the shelf mayo on average in my experience

>Most bread commonly available in Anglophone countries

>Mushy canned peas that are commonly available in the U.S.

Harder and more savory tasting canned peas available in Europe are actually very good

>That runny, sickly sweet, and nutrient deficient goo in a plastic cup that most Americans consider 'regular' yogurt

>Fluorescent yellow cheese dips/sauces made of mainly processed cheese

>Coconut flakes due to their texture

>Imitation crab meat

>Fondant

>Lobster

>American pepperoni

>Boiled cabbage

>Pho

I am yet to have one that is not just a shitty, watered-down ramen with rice noodles

>Vast majority of Indian food

>>8588

>>8456

>But raw tomato is so slimy and mushy and it tastes like wet paper towels soaked in the water that drips to the bottom of a trash can

Buy tomatoes on a vine. They actually have flavor, unlike most of tomatoes that are just red balls without a trace of the stem. Still not as good as fresh tomato right of the bush, but they are as close as you can get without growing them yourself or buying them fresh from a farm.

>>8614

>defending processed cheese

Nowadays I've begun to dislike eggs. I hate the smell of scrambled eggs. I hate the texture too. I was fond of hardboiled eggs when I was growing up, yet a few days ago I had to choke down the egg white portion of one.

>Asparagus

>Scallops

>Fried shrimp

>Mushrooms, especially shiitake

>Almost all squashes

>>15559

This anon gets it. Cheese curds are nice as something to chew on, but they don't melt well enough and a sausage gravy would work better. Though at that point I'd just replace the french fries with hashbrowns.

If insistent on using brown gravy and cheese curds, at least throw in a pinch of asiago or something for aroma.

>>14771

Canada isn't really known for having a wide variety of vegetables given it's fucking cold most of the year for them.

>>15670

Fucking cold or fucking swampy, lemme rephrase that.*

>>14894

Cheese curd is actually cheddar.

Just use break cheddar in little chunks if you can't find cheap cheese curds

On a different note, I have a crate of oranges I won't finish within the next week, so I might make some orangecello soon.

>>15898

The issue with most store-brand juices is they contain a lot of preservatives (the main one to look out for is Sodium Benzoate) that keep it from rotting since they're designed to kill bacteria. Find a local hippy grocery store like Sprouts or Whole Foods and they should have some kind of apple juice/apple cider that's not preserved (or only preserved aseptically with minimum doctorants) and it can be used as the base if you don't plan to squeeze the apples yourself.

>>15969

Are we talking "craft beer" or small brewery beer? "Craft beer" these days doesn't mean much of anything besides "not piss water" here in America. I've found a lot of craft beers are hipster scenes where they throw random hogwash together and hope it tastes good. The craft beers that stick to the basics and maybe do one small trick with it (stout with oats or burnt sugar, Belgium White with grapefruit, lager with honey, doppelbock with just a little caramel, etc.) instead of trying to be fancy with it tend to be pretty good. The issue is that to brew your own beer from home and have it taste GOOD, you have to either have great operating parameters, or you have to use fresh ingredients. Parameters like temperature, type of equipment used, brewing time, etc. tend to be thrown out the window combined with poor usage of malt extracts. Malt extracts aren't a bad thing in and of themselves, and I highly recommend anon start with those if he's a beginner since they have more proven results that will taste great, but if you ever plan to brew something serious and not just make it for fun/to have some cheap booze once in a while, you have to make your own mash.

As a side note, major brewers aren't aiming to make their beer "better" with their high levels of quality control. They're aiming to ensure uniformity so that every time you open up that Coors or Honey Brown or Steel Reserve, you get the same thing every single time without fail, unlike say an unfiltered wheat beer that will taste a little different even from bottle to bottle. Also while bottling can in theory taste better, canning beer is the proper storage method if you don't plan to use it within a month of production. Most beer shipping is done improperly, and thus while the can is going to be the "lesser" beer "straight from the source," it will be the superior beer after it's sat on some liquor store/supermarket shelf for two months with various temperature fluctuations.

>>15969

What kind of beer did you try? Not sure what the situation in Krautland is, but in the U.S. hipsters are obsessed with IPAs - the more hop flavor the better. Too many of them are so over-hopped, that you cannot taste anything but hopps. People making and enjoying these IPAs are like faggots who drown everything in hot sauce until all other flavors are overpowered.

I personally go for Porters, Lagers, Stouts, and Pilsners. Coincidentally, all of them are mostly ignored by hipsters in my area.