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Archived threads in /ck/ - Food & Cooking - 264. page
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File: bern1.jpg (93 KB, 1024x768) Image search: [iqdb] [SauceNao] [Google]
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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
14 replies and 1 images submitted. Click here to view.
>>
>>7955450
It would taste great but you used too much tarragon.
>>
>>7955458
I used as much as the recipe said but it was much much stronger than the one from the supermarket. Yuk
>>
It's supposed to taste that way

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What do you munch on when gayming ck?
16 replies and 2 images submitted. Click here to view.
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>>7955388
Leave, /v/irgin.
>>
>>7955394
I don't even use /v/
>>
>>7955394
Still a virgin, nonetheless.

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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.
25 replies and 13 images submitted. Click here to view.
>>
>food loins
>>
>>7955372
>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

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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.
16 replies and 2 images submitted. Click here to view.
>>
>season the nonstick
>>
Cast iron is the only one you need to season because it's a fucking meme
>>
>>7955331
>olive
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.

>peanut
Very high smoke point, neutral flavor. Excellent for high-heat applications like searing meat. Also good for deep-frying

>>canola
Cheap, widely used. But contains eucric acid so it doesn't taste very good. General purpose.

>>vegetable, etc.
More info needed. Vegetable oil could be any number of different oils.

>>season nonstick
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.

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RATE MY BURGER, /CK/ !
19 replies and 7 images submitted. Click here to view.
>>
it's fucking burnt

and the bread looks shit
>>
>>7955285
>stale bread
>burnt meat
I hope it tastes better than it looks
>>
>>7955285
It's fucking raw

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What is the best condiment and why is it always mustard?
28 replies and 11 images submitted. Click here to view.
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>>7955282

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.
>>
This is the best
>>
>>7955291
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.

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>TFW: You saw Reviewbrah drunk and crashed out in Las Vegas.
Want more, /ck/?
43 replies and 5 images submitted. Click here to view.
>>
for real?
>>
did he get diddled?
>>
>>7955122
Yeah, I played Blackjack with him and drunk Martinis.

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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?
15 replies and 3 images submitted. Click here to view.
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its decent
i just dip fritos in it because it seems like that was the intended purpose
>>
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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
>>
>>7955116
Shut up beaner go back to africa

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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?
16 replies and 1 images submitted. Click here to view.
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>>7955022
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.
>>
>>7955022
Huh, didn't know they sold panettone outside of Italy.
>>
>>7955028

>The proofing process alone takes several days, giving the cake its distinctive fluffy characteristics
https://en.wikipedia.org/wiki/Panettone

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How's my bread looking familia?

It contains fresh mozzarella, parma ham and rosemary
34 replies and 7 images submitted. Click here to view.
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>>7954857
lookin promising. but you gotta cook that foccocia and report back senpai
>>
Also green spiders.

Are you baking some weird-style of casatiello?
>>
>>7954867
The recipe I'm following calls it Gattò di Santa chiara

are there any storage containers that don't turn orange and smelly after three uses?
30 replies and 7 images submitted. Click here to view.
>>
just wash them properly you doublenigger
>>
>>7954860
>implying I don't wash them thoroughly you triplenigger
>>
>>7954848
Glass ones

There's a chemical in tomatoes (and some other foods I think) that permanently stains plastic, if that's what you mean

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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.
> https://youtu.be/tR-8vM1XknI
22 replies and 5 images submitted. Click here to view.
>>
>>7954807
How on earth do these cook evenly?
>>
>>7954818
Do they have to?
The stuffing is usually precooked.
>>
Alrighty, here goes nothing!

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just had a trout with fried potatoes. what are your favorite fish recipes?
35 replies and 14 images submitted. Click here to view.
>>
>>7954804
Salmon, mackerel, and tuna. In that order.
>>
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.
>>
I find trout is best poached, steamed, or smoked.

Salmon is great fried though.

And I love fried onions with any fish.

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https://www.youtube.com/watch?v=hoOWMt5ftAM&feature=youtu.be
17 replies and 4 images submitted. Click here to view.
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>>7954783
Why is she dressed like that?
How did she fall?
>>
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>>7954791
OP is using an old pic. Here's a fresher webm.
>>
>>7954799
Fucking ridiculous.

File: image.jpg (670 KB, 1774x1328) Image search: [iqdb] [SauceNao] [Google]
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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.
18 replies and 9 images submitted. Click here to view.
>>
big chain restaurant? wendy's.

local? crown burger (slc, ut.)
>>
>>7954717
Ugh, Wendy's is awful. At least the one near me is.
>>
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.

https://youtu.be/7tYcrabyVkc
35 replies and 2 images submitted. Click here to view.
>>
>>7954674
Go hug a hand grenade.
>>
>>7954679
Sick burn dude.
>>
>>7954685
Shit vid, Stosh.

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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
26 replies and 4 images submitted. Click here to view.
>>
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>>7954627
>>7954581
>>7945255
plz
>>
>>7954627
>Why do picky eaters make me so angry?
Because your an easily triggered faggot.
>>
Pickles are shit.

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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?
7 replies and 1 images submitted. Click here to view.
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>>7954565
yes
>>
i don't know
>>
can you repeat the question?

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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
14 replies and 3 images submitted. Click here to view.
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>>7954486
McChicken sandwich, the best sandwich
>>
Bring a bowl of overcooked spaghetti. Would suit your spineless personality.
>>
>>7954494
sounds fitting

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What went wrong?
21 replies and 2 images submitted. Click here to view.
>>
Colors dont match flavor
>>
>>7954148
garlic should be green

bbq is the right color

sriracha should be red

buffalo should be orange
>>
>>7954148
Wtf are those? Please tell me they didn't get rid of their honey mustard, It's the GOAT dipping sauce.

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why did you leave me?
38 replies and 6 images submitted. Click here to view.
>>
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>>7954104
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
>>
Burger King is genuinely the worst food I have ever eaten, I don't care if this is bait or not
>>
>>7954104
it's your outfit dude

Whos ready for a quesa Dill a throwdown?
>lets start
35 replies and 15 images submitted. Click here to view.
>>
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>>7953978
>Kraft Singles
>>
>kraft singles

M o n i t o r i n g
>>
Trim the fat and butterfly that juicy breast

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Official 2017 Depressing Dining Experiences Thread
16 replies and 7 images submitted. Click here to view.
>>
>be student
>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
>>
>>7953631
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.
>>
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>Hi! How many?
>just one

Every single time I get seated in the middle of the god damn restaurant for everyone to see.

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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.
11 replies and 3 images submitted. Click here to view.
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>>7953521
it depends if you want good stock or optimally cooked kelp
>>
>>7953521
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)
>>
>>7953652
>>7953626
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.

File: Franks-Red-Hot.png (73 KB, 200x268) Image search: [iqdb] [SauceNao] [Google]
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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.
33 replies and 13 images submitted. Click here to view.
>>
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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>>
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>>7953489
The two on the right are my addiction. Goes on everything
>>
Step aside, plebs. This thread is over

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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.
16 replies and 4 images submitted. Click here to view.
>>
>>7953461
>I hear that in some brands they add other ingredients besides mushrooms
>ketchup

no shit family
>>
https://www.youtube.com/watch?v=ERWr8la3Y_M

its pretty good
>>
>>7953461
What the actual fuck?

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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?
18 replies and 3 images submitted. Click here to view.
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>>7953312
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...
Comment too long. Click here to view the full text.
>>
Only assclowns order off the "secret menu".
>>
>>7953342
> implying I'm the OP

Stay autistically obsessed with rather or not someone uses a tripcode.

File: random donuts off google.jpg (239 KB, 1200x1200) Image search: [iqdb] [SauceNao] [Google]
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i want to make donuts. Never made them in my life advice? recipes?
26 replies and 8 images submitted. Click here to view.
>>
Watch the oil temp. Seriously use a thermometer. If you don't have a cooking one go out and buy one. I really cannot stress how important this is.
>>
why not make bagels instead. donuts = trash.
>>
>>7953326
This.

>>7953236
You can just poke holes in canned biscuits and deep fry them then coat them in sugars, syrups, or glazes. It is extremely easy and pretty damn tasty.

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What's parsley for?
15 replies and 3 images submitted. Click here to view.
>>
Chimichurri sauce, tabbouleh, uhhhhh...

Making things look like they have herbs in it.

Garnish?
>>
You put it in your bum
>>
>>7953250

Basically this.

There's only a few things where it's not just a background flavor or garnish.

It's overpowering in most dishes in more than tiny amounts.

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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?
31 replies and 4 images submitted. Click here to view.
>>
>>7953174

a fucking sink you mong
>>
>>7953174
>what can I use as a cheap alternative to drip water on my absinthe

nothing. it's impossible
>>
I just drink it out of the bottle with a straw until I pass out


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