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Archived threads in /ck/ - Food & Cooking - 109. page
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I like eating things that are sour.
From what I've researched, Citric Acid is used for sourness and Malic Acid is also sour but increases the sourness of Citric Acid.

Would mixing Malic Acid and Citric Acid make a very sour taste? Has anyone done this before, what concentrations work best?

Are there any other better ways to make a sour solution, preferably in powder or liquid form?
9 replies and 1 images submitted. Click here to view.
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Hookers and blow.
>>
>>8258109
HAVE YOU TRIED LIQUEFYING SOUR PATCH KIDS
>>
>>8258131
n-no, anon, I haven't.

You boys want a nice hot hamburg sandwich?
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>>
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Won't You Gentlemen Have A Pepsi?
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>>8258054
Fuck off, Ray.
>>
>>8258054
You smell like mackerel, Ray

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What does your quick run to lunch look like
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>>8258011
I do administrative shit at home in the morning, then have meetings in the afternoon and evening, so I make my own lunch at home most days.
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>>8258011
I DONT RUN TO LUNCH. I DRIVE.
>>
I powerwalk down to the cafeteria listening to whatever podcast that day and smoking a cigarette

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Choose
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Those corn chips are usually loaded up with salt and really good.
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Okay.
>>
>>8257915
PRETTY MUCH ALWAYS FLOUR MY LIMMY LAMMY

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Hey /ck/. Infrequent visitor/poster, but I do fancy myself a grand meal. With food day coming up, let's hear some of those holiday atrocities.

>Last year
>Mom wanted to take care of it all. Alright, that's fair.
>Says she'll make homemade lasagna instead of Pops' standard turkey meal.
>Actually really excited; I love her homemade lasagna.
>Thanksgiving comes around; Mom brings the completed dish...
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>>8257801
I'm about to prepare a practice turkey. I normally do 3 full turkeys per year including thanksgiving. We have a huge family get together, so there's about 3 turkeys every thanksgiving day. Its a friendly competition. Last year I deep fried one, but this year I'm going with the standard baking and basting. Hopefully its just as good.
>>
>>8257831
>PRACTICE TURKEY

WEW LAD
>>
Smoking two 12lb birds for about 10 hours at ~200F with dad.

Then beer.

Just had a nice butternut squash soup, but it's so sweet.
I don't know how you americans manage all that sweet foods you eat.
6 replies and 1 images submitted. Click here to view.
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>>8257739
LITERALLY NO AMERICAN EATS BUTTERNUT SQUASH SOUP. IT DOESNT HAVE MEAT IN IT AT ALL. FUCK OFF.
>>
If a friend of mine told me he ate butternut squash soup, I'd congratulate him for coming out of the closet.
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>>8257739
you are supposed to balance it with something rich and something with acid in it
I usually add cream and apple cider vinegar to mine, mite fry up some bacon bits and then cubed bread pieces in the left over fat with some herbs for tasty croutons then throw bit of both on top of the soup
>>8257802
You are all types of fucking pleb unlike your faggot friend

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I enjoy the smell of Chocolate more than the taste of it.
I'll sometimes buy chocolate bars on my way home from work just to open them up and smell them in the car. Maybe eat like a piece of it but that's it.
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>>8257708
nice blog
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>>8257708
IM NOT SURE THAT THERE IS A MORE USELESS THREAD ON ALL OF 4CHAN.
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>>8257708
What's your favourite type/brand to smell? Honestly probably one of healthier, if weirder preferences food-wise.

>>8257870
Are you seriously asking this question?

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I'm going to be starting my first attempt at small batch one gallon home brewing this weekend.

Anyone have any tips or all grain recipes that the want to share?
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>>8257614
Don't go for super high abv on your first attempt, you'll just fuck it up and it'll taste nasty.
You will however ignore this advice and fuck it up, everybody does on the first attempt. Welcome to home brewing, I wish you luck.
>>
>>8257614
Try a simple British pale ale for your first one. This is for 5 gallons so you'll have to scale it down.

8lb pale 2 row
1lb Vienna
3/4 lb Crystal 40L
2 oz Chocolate malt
Hops of your choice @ 10-12 AAU for bittering (add at beginning of boil)
1 oz Goldings or Northern Brewer last 2 minutes of boil
British Ale yeast (Safale 04 is a good one)
Mash at 152F.

Good luck.
>>
>>8257624
Thanks, yeah I definitely expect some bumps along the way.

>>8257698
I picked up an oatmeal stout ingredients kit for my first one. I'll probably go with a pale ale next unless I decide to hold on the oatmeal stout and go with a pale ale first. I dunno.

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What's the best sports candy?
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>>8257552
For hockey, it's beer.
>>
>>8257556
BEER IS NOT SPORTS CANDY

SPORTS CANDY IS SPORTS CANDY
>>
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>>8257552
Pasteli

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Are these things basically the katanas of cooking? Is there any point in owning one other than to look like an edgelord?
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>>8257406
I want to get one to process whole chickens. I might even try chopping vegetables and lop off the tip of my finger.
>>
>>8257412
scissors are best for chickens
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>>8257406
You use them to cut through bone. WTF are you even doing on /ck/?

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First frost is here, and some of the semi-wild apple trees in the neighbourhood still carry fruit. Should I pick them now or can they survive a bit of frost? They're the crispy sour type (no idea what apple breed) and are still green. When i shake the branches the apples stick unlike on the other trees.
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pls
>>
>>8257213
>high of 66 today
>no freeze in sight
Thanks, Lake Erie. Dick.
>>
No one?

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Post what you guys had for breakfast.

Ill start with bacon quiche
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Inside of quiche, so much filling and goodies

This will be good day
>>
>>8257153
>>8257254
Blog much?
>>
>>8257273
Nope, I don't blog.

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What do you cu/ck/s think of these?

I personally like them.
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>>8256953
fuck outta here with that frozen garbage
Making your own would be so easy and miles better
>>
>>8256958
>cutting up an onion, green pepper, and potatos and frying up sausage is easier

not at all, and usually my sausage is in the freezer and needs to be thawed.


It might be better, but it is a lot more time consuming.
>>
They're good for making breakfast burritos out of if you need to make one in a hurry.

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Just made lunch. Fries, deep-fried chicken, sandwich ham and cheese, done under the grill to melt the cheese.
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you're stands an shit
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>>8256805

They're not fries they're chips you spotty bastard.
>>
>>8256971
Plot twist, I'm a britbong and said fries to ease our easily upset transatlantic neighbours.

WTF IS THIS ? on my Juice
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>>
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>>8256676
Never seen mold?
>>
>>8256683
Who is this qt?

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At 3pm UK time I'm going to show you how to make a delicious pizza that tastes better and is and far cheaper than delivery.

My optional extras are onions and goats cheese. You need a flat (pancake) pan, cooking ring and a grill (broiler).
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>>8256643
>pizza
>cheddar
You've fucked up already, anon.
>>
>>8256643
I assume you're a troll. The first time I made pizza I used those bollocks pizza bases and it was terrible. Make your own. Also, your passata is shit. Make a sauce using san marzano plum tomatoes or at least good tomatoes. Pre-grated cheese is also a no-no since it'll burn in the oven (in the grill even using your method). I'm okay with some cheddar on pizza but get some real mozzarella. A good pizza just isn't possible with your shitty ingredients.
>>
Where abouts in the UK will you be broadcasting from?

t. Belfast

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i have a whole chicken

it's pasture raised

what should i do with it?
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>>8256466
Put it through the pots/pans cycle in your dishwasher. p much the poor man's sous vide, it's gonna be great
>>
>>8256466
Introduce it to your parents
>>
>>8256470
poor people don't have dishwashers

This single best cooking competition show is back bois, how excited are you?
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In this opening heat, six professional chefs from all over the country arrive at the MasterChef kitchen and put their reputations on the line to stake their claim to the coveted title. The chefs face two daunting challenges: firstly a test of their basic skills, followed by a chance to cook their own signature dish for the judges. At the end of the heat, three chefs will be sent home and the strongest three will go through to this week's quarter-final.

Each chef begins with the infamous skills test. Under the watchful eye of all three judges, the first moments for any competitor are nerve wracking, as their knowledge, palate and experience are put under scrutiny. Nothing goes unnoticed as they chop, slice and sear their way through their first assessment.

The first three chefs face a skills test set by Marcus - in 15 minutes they must cook a steak diane. A classic dish traditionally cooked at the table in front of the customer, the judges may be the trickiest customers any chef has faced. When the chefs have their sauce-making skills and butchery put to the test, will they manage to deliver something delicious or a total disaster?

The remaining three chefs then face a skills test set by Monica. The pressure is on, not only to hold their nerve but also to demonstrate their pastry skills as they are tasked with making a pistachio, frangipane and raspberry tart coupled with a white chocolate creme anglaise at breakneck speed. The chefs have to whisk up the best custard of their careers and cook a perfect tart in 25 minutes without the mixtures splitting in order to raise a smile from the judges.

Finally, the six chefs cook their own signature dish for Monica, Marcus and Gregg. In an hour and thirty minutes, it is their opportunity to showcase their creativity, palate and style. It is also their final chance to show off their culinary talent before three of them are sent home, and three become quarter-finalists.
>>
>It's a "weeaboo tries to refine asian cuisine and fails" episode
>>
Michel Roux Jr. >>>>> Marcus Wareing

Long story short, I'm NEET atm and teaching myself to cook to keep busy. I have a huge amount of free time to just cook for cooking's sake, so I'd like to take on dishes/recipes that require an especially high amount of active participation/ finesse. Something that I will likely to fail several times, and feel a real sense of accomplishment when I finally get it right.
Any suggestions?

Ingredients aren't an issue for the most part; I have money to spend.
Also, I've already done risotto, before anyone suggest that. While I did really enjoy...
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Dirt cups! Everyone loves dirt cups! :D
>>
>>8256126

I honestly can't tell if the dish is supposed to look like that or it's just been dropped.
>>
>>8256126
Peking duck?

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Rate my dinner/10
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literally perfect/10
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4 out of 10
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>>8255224
>poor people dinner/10
Are you an apprentice and are you dating a girl you met in high school, by chance?

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Boil soba noodles.
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Slice steak, bok choy, and green onions.
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Blanch bok choy.
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Poach egg.

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Hehey which way now? Which way? Which way medium or well done I gotta know?
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Well done with ketchup.

/thread
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>>8254318

If it's between only medium and well done, medium. Ideally for me medium rare. Cooked in herb butter with garlic and rosemary. Mashed potatoes, asparagus, sauteed mushrooms on the side. Damn now I am hungry. Fuck you OP.
>>
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>>8254328
Eh-eh

What kind of food is best to serve my socially stunted MtG friends? Tendies?
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>>
Anything that requires silverware. Nothing worse than eating something like pizza and getting your greasy mitts all over your deck. Sleeved or not.
That being said we usually get baked and BBQ some ridiculous food during gamenight. At least we all know to clean up properly.
>>
>>8253865
>get baked
We're all federal employees and get tested twice a week. Sadly can't partake.
>>
is this some kind fo fanmade card? what is an energy counter? what are those lightning bolt symbols? is this the new mana?

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Is molecular gastronomy a legitimate culinary thing? My roommate is a huge weeb and firmly believes that the world should bend over backwards for him because he's a STEM major. He says that molecular gastronomy is the "thinking man's cooking" and also firmly supports sous vide. How do I put him in his place?
77 replies and 6 images submitted. Click here to view.
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Call him a faggot.
>>
>>8253357
>firmly believes that the world should bend over backwards for him because he's a STEM major

call him a faggot
>>
Is it the ping pong ball

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Why do people like spicy food? I don't get it. It kills the flavor of the dish and overwhelms the pallet with unpleasurable feelings. It's the exact opposite of what food is supposed to be.
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>>8252360
1. Flavor
- Chili's all have a unique flavor that adds to almost any meal.

2. Endorphins
- When you eat spicy shit that burns, your body releases endorphin's to counteract the pain.

3. It's fun
- Eyes watering, runny nose, pain, spicy citrus flavor, all contribute to the dining experience.
>>
>>8252384
>1. Flavor
But you can't taste it because your tongue is on fire.

>2. Endorphins
If I what to get high I'll do drugs.

>3. It's fun
Snotting all over yourself while trying to eat is not fun.
>>
>>8252360
A nice burn feels good.
Clears congestion
Body feels warm and fuzzy

Some times the burn can overpower the flavor when that happens i have to agree with you but sometimes like the atomic hot wings that shit is just wonderful.

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Making sketti for dinner..

What are you cu/ck/s making?
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The taco bell drive-thru
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>>8248397
i also made sketty, with cream cheese and cheddar. i need to find a way to make it stop drying out. i guess this is why people make noodle soup...which isn't a horrible idea, actually. I just wouldn't be having cheese with it.

hmm. stock cube + some multi-seasoning, maybe a dash of garlic powder, throw in some bacon and ham, maybe some parmesan once it's all done? could be doable. normally not a noodles guy, but spaghetti could make decent ramen-style noodle soup if i want it. trying to think...
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Huh, I also made spaghetti. Ralph's is clearance out a bunch of Italian imports that they had for some promotion. Got a jar of high-quality sauce for $1.50 and a pound of linguine noodles for $.79.

Roasted up some Italian seasoned broccoli as a side.

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Can we have a /ck/ webm/Tasty thread?
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>>8241292
>red bull and milk
This shit's gonna explode my kitchen, isn't it?
>>
>>8241295
It creates ketchup gas.
>>
>>8241292
Can't possibly imagine what direction this thread will go.

ITT: weird food-related habits that you have

when i eat soup, sometimes i imagine i'm a prisoner at a concentration camp
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>>8237482
yeah that is weird dude
>>
I do that sometimes
>>
doubt anyone can top that dude

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just made these. r8 cu/ck/s

also my first post here. post what you eating if not r8n
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Where do I even begin?

>Massive, way too thicc patty
>Pickles are ON THE SIDE, so eating that you'd have bites of only bread and pickle, and none with the meat
>Lacks top part, so not edible using only hands

1/5 see me after class
>>
>>8257564
that autistic spongebob kid makes better burgers than you do
>>
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Just some coffee and a couple of banana bread slices with dulce de leche

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Hi guys, I won't bore you with the details but I want to start eating fish. My whole life we never had seafood growing up so now I find myself at 32 years old and I've had maybe 5 bites of fish in my entire life. My cholesterol is high and I'm making great progress in reducing red meats, but everyone is saying that if I ate more fish I'd be even better off. But I hate the taste and the smell, something I'm told you eventually acclimate to.

What I'm asking is, what are the least "fishy" fish for a seafood virgin to get started on?...
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>>8257369
>I'll spare you the details
>Tells us the details

Protip: if it smells 'fishy', it's no good. Go with Cod or Haddock, white-fleshed fish. Use lemon, serve with greens. They are great for frying up, but I'm guessing that would defeat the purpose. Baking with seasoned bread crumbs or panko will be yum-yum in your tumtum
>>
bake/grill fish

never do fish stews
>>
>>8257405
Yeah, I realized I was a rambling retard. First time on /ck/ and a bit intimidated.

Anyway, appreciate the suggestions. Cod or Haddock, use lemon. Frying is probably counterproductive, but I'll try baking it with Panko. I was mostly planning on grilling but I'll try anything that isn't blatantly unhealthy.


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