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Archived threads in /ck/ - Food & Cooking - 314. page
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File: what_liberals_want.gif (2 MB, 500x218) Image search: [iqdb] [SauceNao] [Google]
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Why do people pretend to like fucked up shit like chicken skin, shrimp with the tails still on it, or sardine bones?

My sister has been a total hipster twat ever since she left for college and it's like she doesn't even like normal white food anymore.
21 replies and 3 images submitted. Click here to view.
>>
0/10
>>
>>7870496
kys
>>
>>7870496
IVE NEVER eaten chicken skin by itself but isnt it meant to be like a topping or something? anmd shirmps with the tails on aint bad you use the tail like a handle or somethin

Can we get a general thread about spices and sauces picked up with meals from restaurants? Any creative ways you've used them?
16 replies and 5 images submitted. Click here to view.
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>>7870357
i put taco bell sauces on everything
even bought a 20 oz bottle of their sauce because i love it so much
>>
>>7870357
I put ketchup in the garbage. get that shit out of my house.

have wife that disagrees with everything I say....3 years of marriage and we no longer allow ketchup in our home.
>>
>>7870458
How does your wife's son feel about ketchup?

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What's the ultimate drink and snack combo?

Pic related.
17 replies and 1 images submitted. Click here to view.
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>>7870351
Water and Honeydew Melons for sure.
>>
>>7870351

Bacon egg and cheese biscuit and orange hi c
>>
>>7870354
Nice, too bad I'm allergic to Honeydew :/

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Frying some chicken tonight, my third time doing so. The plan is to dip in egg, flour, then breadcrumbs. Should I dip in egg first, then flour? Or vice versa? Should I do that twice over before breadcrumbs? Any other advice?
30 replies and 5 images submitted. Click here to view.
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>>7870267
No breadcrumbs or eggs. Seasoned flour, then buttermilk, then flour again.
>>
>go to serious eats
>type in "fried chicken"
>pick any of Kenji Lopez-alts techniques

He just put up a food lab on "southern fried chicken"

Adapt that for whatever you're doing.
>>
>>7870267
I'll give you my tips for the best fried chicken. This has been passed down for generations, but you know, take it or leave it as you wish.

>marinate chicken overnight in either a mixture of buttermilk and seasonings OR salt water and seasonings (they both achieve pretty much the same thing, but the buttermilk adds a bit more tangy flavor)
>drain chicken and roll in seasoned flour (I use a mixture of flour, pepper, salt, paprika, granulated garlic, granulated onion, and cayenne, but your seasonings are up to you)
>let chicken sit in the fridge for 30 minutes, so the coating has time to attach to the chicken.
>roll chicken again in flour mixture
>fry in pure lard if you can, if not, peanut oil or rice bran oil. Those are the three best options for frying chicken. Unless you can accumulate enough bacon fat to fry the chicken, which makes delectable chicken, but that's a LOT of bacon fat.
>the fat should be at 350F, fry till golden on both sides, drain over a wire rack in the oven while you fry other pieces
>serve immediately for insanely crispy and juicy chicken, but it's also still great to take cold on picnic or other outdoor event.

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Ask a guy who starts his first day at the Whole Foods Seafood department tomorrow anything
28 replies and 7 images submitted. Click here to view.
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>>7870169
never bother to go into whole foods, do they sell whole fish?
>>
>>7870171
Obviously baka, it's not called whole foods for nothing
>>
>>7870169
How much is a pound of muscles? How often do you get them in?

Have you made hamburger-less hamburger helper?

And why is his camera so high up?
26 replies and 4 images submitted. Click here to view.
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>>7870028
Hamburger Helpless?
>>
>>7870028
So he can get everything in one shot, and not worry about changing angles or editing.
>>
Because of his incredible autism.

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Did you get your free Slurpee today, /ck/? Today's date is 7/11.
12 replies and 4 images submitted. Click here to view.
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>>7870015
tfw no 7/11 in south australia
tfw 12/7
>>
No because I'm at work all day. Fuck
>>
>>7870015
Yep - PROTIP: Throw a handful of penny candies in your cup before you fill it for a free treat.

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Hi /ck/! So, my girl has never had oyster stew, and I really want to introduce her to it. I looked up some recipes, and I wanted to know your opinion it. I will gladly take pics for OC, but it won't be today.
Thanks!
22 replies and 3 images submitted. Click here to view.
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>hurr guys XD
>I have a gf guys XD
>look at me guys, I have a gf XDD
>I wanna make my gf oyster stew guys XDD
>GF!!! XDDD

KYS.
>>
>>7869984
Never had it. If I had to take a swing at it it would end up very similar to clam chowder
>>
>>7870060
Spot the virgin

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Knife and knives

I have at least 2 blades for any application. And I feel it's not enough.

Do I need to get into expensive knives now?

Next cheapass cutlery I'm buying is a few long and wide adana skewers, because really: those little sticks I have aren't good for much. They fit in a pan is all they got going.

Looking to get a tamarind end grain block.

Considering a ceramic rod. Sounds snazzy. Any advantages over chrome steel?
34 replies and 7 images submitted. Click here to view.
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>>7869587
I'm not sure I can help you out but maybe I can give you an idea. I'm considering buying pic related tomorrow ( taking advantage of Amazon Primedays if the item is on sale ) and I'd like to think those knives would be good enough for just messing around the home kitchen.
>>
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>>7870484
Wrong pic; that is what I intend to cook for my next meal- Not.

This is the pic I meant to share
>>
>>7870487
ok so i like quality over quantity for knives; id suest ettin one nice one over tat set - watever size/sape cefs knife first, ten parin knife, ten cleaver 9not as nice as your oters, tis is a smaser0

in my opinion, a 2-3 piece set lie tat is more fun tan ops ella complete but not so nice set

main tin is sarpenin - rods n carbide tools for your coarser knives, stones/diamond for nicer jobs, ave bot

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Got a new cast iron pan. The surface is very rough - Should I take some sandpaper to it to even out the worst?
11 replies and 3 images submitted. Click here to view.
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>>7869448
Either treat it with intense heat and high smoke point oil or cook a lot of fatty foods in it as it is, like bacon, sausage, etc. Sandpaper is just going to wear on the coating.
>>
>>7869448

You can if you want but it really doesn't matter.
>>
>>7869456
What coating? It's fucking cast iron and hasn't been seasoned.

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Is omurice only practical if you eat rice often enough to have it leftover for frying, or does it taste okay just plopping fresh rice inside an omelette?
13 replies and 3 images submitted. Click here to view.
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>>7869295

You can always make fresh rice and then spread it out on a plate or other flat surface and let it dry a little, then proceed to use it in fried dishes.
>>
>>7869295
Hey here's an idea you weeb. How about you cook like an adult and stop idolizing a culture which is blatantly at the bottom of the barrel in terms of cooking skill?

Maybe this way the concept of "shitty ketchup omelette on top of rice" won't be so baffling to you.
>>
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>>7869295

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Anyone else make and use ghee?

Here's some I made from 1lbs of butter. Pics are all the same ghee under different light sources; the first being hot, the rest are room temp.
35 replies and 6 images submitted. Click here to view.
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Isn't ghee just clarified butter that's been overcooked?

Doesn't seem like anything too impressive or otherwise special.
>>
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>>7869102
How do you make your ghee?
>>
>>7869102
i do, i prefer it for higher heat applications because of the nice flavor.

made some recently and accidentally let it get a bit brown. it tastes good on pancakes though.

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do you ever follow the directions to a T and still have the food turn out bad?

I cooked a veggie patty, 3 minutes on each side at medium heat just like the directions said. and it still turned out cold. had to throw it out, couldnt cook it some more because i already put mustard on it.
19 replies and 0 images submitted. Click here to view.
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Veggie patty

2/10

Cold Veggie patty
0/10
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>>7868991
Nope. Following directions exactly is silly. Different stoves have different heat outputs. Different pans heat up at different rates. Different people form their patties with different thicknesses. Trusting an exact time for cooking is stupid. Instead, pay attention to what's happening with the food and adjust your cooking time accordingly.

Same thing with ingredients: ingredients vary in flavor. Blindly throwing in the exact proportions a recipe calls for is silly. Instead, taste the food and adjust accordingly....
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>>7868991
>veggie patty
That where you went wrong m8. When will you people learn that vegetables aren't meat?

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>Live a 45 second walk from the kitchen i work in
>Huge order for the national guard is placed 3 months ago
>pickup is today
>me be sous chef and long time bro be exec
>calls me to get there super early bc running late
>i agree and go unlock and get in
>forgot to disable silent alarm
>turn everything on
>forgot...
Comment too long. Click here to view the full text.
22 replies and 1 images submitted. Click here to view.
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Time to move or change careers.
>>
>>7868989
I have an interview for a new shittier kitchen in like an hour.
Think im just not gonna go back.
>>
>>7868996

you should DEFINITELY go back. even if there is no chance of you keeping your job. face the fucking consequences, bro.

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It's okay if you feel a slight tingle while looking at this photo
14 replies and 3 images submitted. Click here to view.
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>>7868907
Nice I saw this on /r/food as well!
>>
not muh 'za
>>
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>ywn go back in time and prevent deep dish pizza from being created

>make deliciously thick, cheesey sauce with 3 cheeses
>mix with pasta, pour in baking dish, layer with mozzarella for data stringy gooey texture
>gorgeous texture and flavour
>top with cheddar and breadcrumbs and put in oven
>remove from oven, eat
>dry as fuck and tastes of nothing

I was looking forward to it all day yesterday and now I've been miserable as fuck all day....
Comment too long. Click here to view the full text.
29 replies and 8 images submitted. Click here to view.
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>>7868848
sounds like you put it in the oven too long.
>>
make it thinner next time. this is the single most common error people make with baked bechamel based stuff.
>>
This is the single best baked macaroni and cheese recipe I've ever used: http://www.bbqdan.com/recipes/macaroni_cheese.html

I have made it over three dozen times and it is perfect each time. Whenever we have potlucks down at the campground it is guaranteed to be gone. The dish is nearly licked clean every time. Try it, OP.

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I can't drink coffee anymore, what's an actually good alternative?

It doesn't seem to be the caffeine that's the problem, so i drink a bunch of tea now. But it's not as comfy somehow, every time i see coffee on /ck/ i pretty much get cravings.
16 replies and 3 images submitted. Click here to view.
>>
dandelion root
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>>7868749
Interesting. Seems to be sold under the guise of a detox brew, so i might be able to find some.
>>
>>7868743
>It doesn't seem to be the caffeine that's the problem

caffeine IS the problem.

Skim milk + aspartame tastes great

cocoa with coffee-mate and aspartame also taste great.

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>be me
>lunch
>no restaurant around
>eat hawker style meatball
>doesn't taste good but gotta eat or else stay hungry
>few hours later throat feels weird
>realise the meatball was probably laced with formaldehyde or borax, most likely the former
such is life in third world country
22 replies and 7 images submitted. Click here to view.
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>>7868484
Borax kills Cockroaches. Always carry a set of roaches with you as food tasters.
>>
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>local cooking group meet up
>new local restaurant
>mariscos
>order coctel de pulpo
>drinking beer
>eating ceviche
>my coctel shows up
>wow people taking pictures of it
>people are all fawning over my coctel de pulpo
>they start eating my coctel de pulpo

Comment too long. Click here to view the full text.
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>>7868484
>>be me
No fucking shit?!

Who the fuck else are you supposed to be, dipshit?

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So now that Sriracha is no longer popular with normies, can we agree that it is a decent condiment?
40 replies and 9 images submitted. Click here to view.
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what the hell?
I like sriracha now
>>
It is literally just ketchup
>>
I'm not fond of it. Gochujang is better

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Anyone here with IBS? I need advice on diet and general life hacks on how to deal with this stuff. If you have any go to meals or coping mechanisms please share.
29 replies and 6 images submitted. Click here to view.
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>>7868452
eat a healthy vegan diet
>>
>>7868452
Personally I need to avoid FOS/GOS (fodmap diet, the other components seem to be OK)

Other than that, psyllium, a ton of water every day, and dealing with it
>>
>>7868570
GOS is dairy? Am I right about this? Is it all dairy? Do you react to fermented dairy products like sour milk and kefir?
What kind of vegetables and fruit do you avoid in relation to FOS? Do you have any dishes that ensure you get your daily veggies?

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So.... do you eat your pizzas hot or cold?
10 replies and 1 images submitted. Click here to view.
>>
>>7868453

that concluded the interview portion of this thread
>>
>>7868449
hot, but cold is ok too
>>
>>7868449
'za is only good cold with a healthy dollop of 'chup on it

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A good cook will taste everything they cook multiple times throughout the cooking process, regardless of how many times they've made the dish.

You taste every time you add a new flavor element or ingredient (obviously excluding proteins by themselves or basic steps like sweating onions/garlic), including anything you're baking. Taste that raw dough/custard/meringue/whatever before you put it in the oven..

If you don't do this, you are an objectively bad cook.

>mrw somebody says they can cook by feel/memorization without tasting
44 replies and 4 images submitted. Click here to view.
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>>7868369
>OP
>>
>>7868370

>i'll post a fat guy on a scooter to refute his point

why
>>
does anybody here even cook?

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Sup, guise, I want to make mussels this weekend, but I never tried to cook them before. Recently had them in toamto sauce and they were just perfect. Do you have any good recipes for them without involving wine? Also while cooking them, should they be all covered with sauce/water, or do I just cook them with the lid on and the steam and temperature would be enough?
23 replies and 2 images submitted. Click here to view.
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>>7868215
make a Paella
>>
>>7868218
I just want mussels with sauce and some crusty bread for dipping, paella is like 90% rice.
>>
>>7868215
It's a common meal here in Belgium, I cook them in a large pan for 6 minutes.

3 cm or 2" of water with celery, carrots, onions, pepper & salt.

I love to make a garlic cream apart (fresh garlic, salt, pepper).

It's really easy and delicious.

Eat the mussels with fries.

>ITT: Struggle snacks
21 replies and 1 images submitted. Click here to view.
>>
>>7868057
When I was a kid, one of my favourite snacks was literally just saltines with cheese melted on it. These days i've upgraded to generic tortilla chils.
>>
>>7868057
A good ole' English 'za. Nice to have between bread sandwiches.
>>
>>7868127
simple goodness != struggle.

OP also missed the point completely with his picture.

struggle is a plate of cold corn kernels with a hot dog lying on top of it

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So far I have one chopped piece of dried chilli... I would like some more.

I'm trying to lose weight because being fat is shit and this stuff is pretty nice, quick to make, low cal etc... it's just rather bland.
12 replies and 1 images submitted. Click here to view.
>>
Try adding small clams or other seafood.
>>
Chop up small onions and garlic, saute them then add them to the soup as it begins to boil.

I also personally like cayenne in my miso, but that's just me.
>>
>>7867796
Who are you, Food Wishes?

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Is it worth it to make my own pasta? Is it marginally better than the store bought dried ones?
And can I make it look okay with using just the knife without a pasta machine?
18 replies and 1 images submitted. Click here to view.
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>>7867409
the only difference between homemade pasta and boxed is the amount of trintogens found in dried pasta. almost all the big brands (barilla, dampens, nitolli, dallas starkmore, etc) employ a process where immediately after cooking the pasta is sent to a deep freeze. they then introduce trintogenic oxide which removes the frozen water from the noodle. they do it this way because its much quicker and heat drying would detralize the makeup of the noodle. trintogenic residue left unwashed from the machines has caused birthfind...
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>>
It's a different consistency. I wouldn't say one is better than the other per se. There may be stores near you that make fresh pasta.
>>
It's not worth the effort.

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any Canadians here a fan of Burrito Boyz?
17 replies and 1 images submitted. Click here to view.
>>
here

phone in order
> large bean, everything, extra hot
>>
>people unironically prefer chipotle over based burrito boyz
>>
>>7867201
Nobody eats those poison burritos anymore

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What is your expert culinary opinion on Chef Boyardee?
29 replies and 3 images submitted. Click here to view.
>>
>>7867074
Sexist, and probably racist. Not just men can be chefs you know.
>>
i like the spagetti and meatballs one once every 7 years or so
>>
the mini ravs are pretty much the same size as the regulars ravs. anyone else notice this?

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hello

i recently started enjoying sandvich in the afternoon
i live in a mediterranean country where loaf bread is almost exclusively bought by poor people but actually making hot, delicious sandvich is so cool

but whats the correct way to clean a sandvichera (sandvich maker) ?
15 replies and 1 images submitted. Click here to view.
>>
>>7866885
wait until it's cool and brush it with a lightly oiled paper towel, then a dry paper towel.
On a side note the way you type in English is pretty funny
>>
>>7866894
thank you
and sorry about my english jeje
what kind of oil should i use? olive oil?
>>
>>7866902
Coconut oil

could this actually work ?
31 balls of flour-milk-multivitamins
prolly taste like shit though
50 replies and 5 images submitted. Click here to view.
>>
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>>7866865
just get soylent you retard
>>
>>7866865

You can't even buy a gallon of milk for less than $5.
>>
>>7866875
so buy half a gallon
moron


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