I made bearnaise but it didn't taste like the one mommy buys from a tub, it taste too much of tarragon, gross. You lied to me, you said homemade bearnaise tastes great
What do you munch on when gayming ck?
It's one of these threads, /ck/.
Making an easy and cheap meal because I'm lazy and short on cash. You can make this meal that will probably feed 2 people for around €7 or 790 Yen.
>or 790 Yen.
Why did you feel the need to put that?
Are you under the impression that /ck/ is populated by a lot of Japanese posters and you wish to be accommodating towards them?
Or are you just a massive weeaboo faggot?
carrots and onions ready to fry
yen was for fun
Hey /ck/, what are the pros and cons of each type of cooking oil?
I'm talking the major ones like olive, peanut, canola, vegetable, etc.
From my own personal research, it seems that Canola and Vegetable oils are not good options.
I bought some pans recently, specifically a cast iron, a nonstick T-fal, and two stainless steel, and I was wondering what to use to season the nonstick and cast iron with. I was told to not season the stainless steel.
Depends on what you mean.
Extra virgin: very flavorful, but low smoke point. Used for sauces and dressings, not high-heat cooking.
Normal aka refined: neutral flavor, high smoke point, great general purpose cooking oil.
Very high smoke point, neutral flavor. Excellent for high-heat applications like searing meat. Also good for deep-frying
Cheap, widely used. But contains eucric acid so it doesn't taste very good. General purpose.
More info needed. Vegetable oil could be any number of different oils.
you don't need to season it because it's nonstick. You only season iron or steel cookware.
>>Season cast iron with
Any food-safe cooking oil or fat works. Any of the oils you listed. Lard, bacon grease, etc, etc, etc.
>>not to season stainless
Correct. Again, you only season bare iron or steel cookware. If it doesn't rust you don't season it.
RATE MY BURGER, /CK/ !
What is the best condiment and why is it always mustard?
If you like mustard then why didn't you post actual mustard?
This is what actual 100% mustard looks like. what you posted contains more water than it does anything else. Mustard seed is no. 3 on the ingredients list.
Actually, pic related is real English mustard. Produced since William Shakespeare was writing his sonnets.
Colman's "mustard" is the product of some six fingered cousin botherer in the 1800s. A very poor imitation.
>TFW: You saw Reviewbrah drunk and crashed out in Las Vegas.
Want more, /ck/?
This was left over from a party. Never tried it. Is it any good? What are some good chips or other food to eat this with?
algien ha provado este rico plato delicioso y jugos para el paldar se llama picaron echo con camote miel de higo ustedes norte americanos solo comemn hanburguesas llenas de grasa cerdos
I'm done with shitty panetone they sell on supermarket. This year I want to bake them but I don't understand something. Any natural levened dough takes 2 to 3 days before developing enough strenght to rise the bread. How I'm supposed to leave a dough made of milk, butter and eggs for 3+ days (milk slows ferment activity) outside the refrigerator? Won't it turn bad? I tested milk alone and it curdles within 2 days. If somehow the dough avoids this problem, is it safe to eat uncooked eggs after all the fermentation? Aren't eggs very sensitive to temperature?
Just about all ready to eat food at the supermarket is shit. If you don't want to eat shit stop buying it.
As for making a yeast dough with butter, milk and eggs in it the first proof will be about an hour and a half, the second about half an hour. I don't know where you're getting this two days shit. This kind of bread ain't sourdough.
How's my bread looking familia?
It contains fresh mozzarella, parma ham and rosemary
are there any storage containers that don't turn orange and smelly after three uses?
>implying I don't wash them thoroughly you triplenigger
Anybody participating in Beer Can Bacon Burger Day tomorrow?
I'm making some with mushrooms and onions for me and tomatoes and feta cheese for the wife.
just had a trout with fried potatoes. what are your favorite fish recipes?
i love the shit out of canned tuna. mix with some mayo and maybe some other ingredients. eat with crackers, on a sandwich, or just in a salad. delicious.
for battered and fried fish, halibut. it's firm and meaty.
OP is using an old pic. Here's a fresher webm.
What's your favourite burger chain, /ck/?
Not really interested just creating random threads to push some if the weeaboo shit out of the catalog.
I'm not from america so I don't know many chains, but the shake shack had the best burger I've ever eaten
the worst one so far was white castle, I don't know how the fuck a chain like that keeps going
Hey guys, I figured this would be the place to go. My fiance likes making new recipes and i like making Youtube vids. I tried doing a sort of food tutorial last night, just trying something new. Should I continue making vids like this for my channel? Any feedback is appreciated. Thanks dudes.
Why do picky eaters make me so angry? It's like humans have taken thousands of years to prefect the perfect sandwich and some bozo wants to come around and ask for it with no pickles. Seriously fuck you picky eaters, you are the fuel to all my anger
>Why do picky eaters make me so angry?
Because your an easily triggered faggot.
I want to make more than one cup of coffee with my Kalita Wave.
Is it as simple as multiplying the amounts of coffee and water?
I'm going to a potluck tomorrow with the girl of my dreams and her boyfriend. What should i bring?
I'm not going to be able to cook between now and then so that doesnt help
What went wrong?
why did you leave me?
I've eaten at burger king twice
Both times were on a whim, the burger was alright, and the chicken fries weren't worth the box they were served to me in
Whos ready for a quesa Dill a throwdown?
Trim the fat and butterfly that juicy breast
Official 2017 Depressing Dining Experiences Thread
>no friends no life
>don't ever go out
>every meal is either ready meal or takeaway
>once a month i manage to shop and cook one meal for myself and end up throwing the leftover rotten veg and meat 3 weeks later
>never dine out because can't eat alone in public without freaking out
Eating by yourself is the best thing ever.
If you're cooking for yourself you can take your sweet ass time and do it as you please then enjoy it. And if you're going out you don't have to socialize with anyone, just enjoy.
>Hi! How many?
Every single time I get seated in the middle of the god damn restaurant for everyone to see.
So what's the deal with boiling kelp? I've heard you're supposed to take it out before the water boils, while other recipes say to boil it for at least 10 minutes. I can't help but think you won't get much flavor with the first method, and my experience with the second method is that the kelp absorbs a lot of water if you boil it too long.
you boil the dashi for flavour and nutrients in the broth, you don't leave it in the soup. It's for making stock.
Soak for 30 minutes in room temp water, then bring up to just beginning to boil. Remove Dashi, add in your katsubushi, reduce to simmer and stir occasionally for 10 minutes. Strain stock through cheese cloth or muslin. You now have Nip Stock for Miso Soup/just about everything else (since it's the base of a lot of sauces)
I understand you don't leave it in the soup. Normally I make stock with kelp and anchovies since there's a korean grocer nearby. Korean stock recipes say to boil for 10+ minutes and remove, but I've read dashi recipes that say to remove immediately after the water starts boiling. I'm just wondering about the pros and cons of each method.
What are your favorite kinds of hot sauces?
I just started experimenting with them myself. So far I've tried Frank's Red Hot, Cholula original flavor, and Louisiana Habanero.
Frank's is my favorite so far. I like Cholula, but it has an almost sweet flavor to it beneath the pepper flavors that I don't like. I like how hot the habanero stuff is (probably the hottest of the three), but I don't particularly like the flavor.
Frank's Chili and Lime is my fave at the moment, but it's more expensive than the ones I'm used to.
I thought Cholula was nice but a bit mild for me. Also a bit expensive.
Encona Hot Pepper sauce is a satisfyingly hot Caribbean sauce, made with habaneros and scotch bonnet chillies. They do a huge range but I've only tried a couple and, while still spicy, they weren't as delicious as Frank's. Usually £2 but you can always find them on offer for £1 a bottle.
I sometimes cook with pic related, East End Green Chili sauce, but...
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The two on the right are my addiction. Goes on everything
I've never had any, thinking of buying some, but I want to get a general idea of what it tastes like beforehand. I hear that in some brands they add other ingredients besides mushrooms, which is why I'm a bit tentative.
Fuck the gimmick versions with the hot dog and hamburger.
Does anyone know if it's still possible to order an original Double Down as a secret menu item of sorts?
I watched a WatchMojo video about secret menu items and it featured a Triple Down, but that just seems like too much.
The Double Down is possibly the only item KFC has ever released that I really cared about. Everything blended together so nice as if it were a mock chicken parmesan.
Is there still some way to obtain this sandwich for locations in Southern California?
Has anyone ever told you that your opinion doesn't matter? You're anonymous. Anon's are disposable. You might be a long time veteran, or you might be the newest newfag to ever be new, it literally makes no difference because I will never change my behavior to please anyone as inconsequential as you. Your opinions will be read and discarded and you will continue to allow me to occupy space in your thoughts in spite of your dislike of me. That's your choice, not mine. Keep being a whiny faggot. I'll call...
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i want to make donuts. Never made them in my life advice? recipes?
What's parsley for?
I want to get some absinthe, but I don't want to have to buy a stupid expensive fountain, what can I use as a cheap alternative to drip water on my absinthe?