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Archived threads in /ck/ - Food & Cooking - 318. page
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I have recently discovered that I REALLY like brown and amber ales.

Can you guys recommend some of your favorites?
13 replies and 6 images submitted. Click here to view.
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Anyone?
>>
Samuel Smiths nut brown, brekles brown or something like that from anchor, moose drool, idk what else
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>>7863252
Duke's is great.
If you're on the First Coast, go down to their brewery and get the barrel aged stuff.

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Cilantro tastes like soap to me. Will Coriander powder also taste like soap? I have a recipe calling for it and I need to know if I need to substitute it. What are my options if I do?
14 replies and 1 images submitted. Click here to view.
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>no, it's different
>it's not baking powder and you can't just substitute it
>you should feel bad about being a picky eater and having inferior genes
>>
>>7863148
>picky eater
Oi fuk u m8

I do have some inferior genes though.
>>
inferior genes definitely

got the same issue, only worse because i'm mexican and cilantro is one of the main herbs used in a lot of shit

can't go to a restaurant and have salsa without it tasting like shit thanks mom and dad

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what eat now /ck/?

start pig stomach insides now

light salt chew taste
america ham taste
pickle mustard green light crunch taste
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>>7862785
>>
>>7862785
Eating rice and beans to save money. Seasoned them with red pepper flakes, chili powder, and cumin.
>>
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shrimp dumpling next

plain taste
only shrimps

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Is there a more eminently drinkable beer?
18 replies and 6 images submitted. Click here to view.
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GARNISH WITH AN ORANGE
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>>7862588
How have I never seen this? I do like me some Hobgoblin though.

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I've been using a shitty $30 round tray dehydrator for a few years to make jerky and dried fruit. It's crap because it has no heat settings and just pumps out a constant ~68C/155F which is fine for jerky but not so good for fruits.

Has anyone here owned or used a BioChef Arizona? It has good reviews but without the price tag of an Excalibur.

Also, general dehydrating thread. Feel free to share your stories and recipes. I just did a batch of sliced apples today and have some beef marinating in the fridge to be turned I to jerky tomorrow.

Sorry...
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12 replies and 2 images submitted. Click here to view.
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>>7862421
gief pics of your jerky
>>
>>7862436
Tomorrow once it's done
>>
Cautionary tale, fuck greentext.
I practically burned down half my family's kitchen at the age of 9 because I had an unhealthy obsession with beef jerky. My mother bought me some thin strips of steak and told me to try making my own (she didn't like the concept of buying what are essentially packets of pure MSG). Researched online, found out you could make jerky in the oven, it just takes a while. This was before I started cooking, so the oven controls could have been a cockpit for all I knew. Thought the temp. dial was a timer so I turned the dial with a big rectangle...
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redpill me on kohlrabi.
13 replies and 2 images submitted. Click here to view.
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>>7862371
Bitch vegetable that won't sleep with you even after you held the door open for it.
>>
Pretty good when stir fried or in soup

Also

>redpill me

kill yourself
>>
OP here. is it a recent meme vegetable? it has popped up in several recipes in the last few days.

got my eye on a nice kohlrabi, apple and celery salad. assuming I like kohlrabi and I can find it.

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What happens if you eat your fruits and vegetables without washing them?
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permament death
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You build something called an immune system, or you get aids.
>>
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You have cancer

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What dishes are good for it?
18 replies and 2 images submitted. Click here to view.
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>how to use liquid msg
>>
Just put it on everything savory, it's similar to soy sauce in that respect. Don't go too easy on it, it's 25% salt by mass so you can easily do a 2% concentration on the food (if you don't add salt separately, otherwise replace 50% of salt with the seasoning)
>>
>>7862041
Great in stuff like pea soup or potato soup.

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what's the secret to the perfect pancakes?

My pancakes always end bunrt and when that doesn't happen they are too sweet.
46 replies and 11 images submitted. Click here to view.
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Turn your heat down and use less syrup.
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>>7861974
>burnt
Lower heat

>too sweet
Always taste the raw batter just to see if its appropriately sweetened. If too sweet, you could cut it with more flour. Dropping onto the pan/griddle is the point of no return, so make sure your shit is correct before that point.
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>>7861989
Don't eat raw batter, that's gross. Just cook a tiny test pancake.

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Anyone take beer as seriously as these fedora tipping sperglords?
I mean its only beer, not wine or whisky that takes legitimate skill to make well.
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>>7861970

>its only beer, not wine or whisky that takes legitimate skill to make well

Having a fun Summer?
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>>7861973
Do you think making good beer is difficult?
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>>7862037
Making wine isn't that fucking hard either. Spics in prison do it all the time.

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Whats the key to a perfect chicken pot pie?
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>>7861840
a large trashcan with odor-shield™ trash bags
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>>7861840
Fuck you! Now I'm craving a frozen pot pie and I'm too drunk to drive to wal mart and buy one.
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>>7861840
It's probably a delicate balance, isn't it? I mean, your crust needs to be tasty, but not get soggy. Your filling should be thick and creamy, but not obnoxious, and the actual meat needs to not be overcooked.

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What's the biggest sausage you've ever had?
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>>7861821
It's like you're not even trying.
>>
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My boyfriends
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>>7861841
faggot.

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What are some good recipe ideas for the 10lb bag of chicken quarters i have defrosting.... i was thinking of boiling and making a stock then doing something with the meat or debone it.
12 replies and 1 images submitted. Click here to view.
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Every now and again, Save a Lot sells 10lb bags of frozen leg quarters for $2.90. That's 29¢ per pound. I don't even care if its weight has been doubled with saline (very unlikely), that's still 58¢/lb.

Anyway, if I'm not smoking them, they typically will go into adobo, cacciatora or peanut curry.
Otherwise, I use them, whole, to make stock, carefully pulling the meat from the bone to make sure I don't take that little spiky bone from the drumstick nor any cartilage, then cook the pulled chicken with a little stock powder and barbecue sauce...
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>>7861704
Basically my exact thoughts... I'm interested in what i can do with boiled chicken or deboned chicken quarters, skins, stock recipes.
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>>7860979
Google, you faggot manchild

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I just spent 1 hour deconstructing two pieces of cabbage.
40 replies and 8 images submitted. Click here to view.
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>>7860885
What era do you live in?
Learning how to chop cabbage isn't exactly a modern rite of passage.
>>
I used to do around 30 pounds a day, twice as fine as that, during the occasional breaks when no tickets were coming in.

Don't quit your day job.
>>
>>7860885
are you going to reconstruct it?

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What can I do with kippered herring?
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Just eat it
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>>7860827
I enjoy it right out of the can, I also enough it fried crispy in a pan, or in a salty savory flan. On top of field greens is a must topped with cayenne pepper dust. For me it's kipper snacks or bust!
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>>7860827
Add hot sauce

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Holy fuck these are good.

Post top tier chip flavors/brands
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>>7860814
Fucking garbo phone.
>>
I will have to try those
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>mobile poster

fuck off

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I made a frittata. Thoughts? Be 100% honest. It tasted good.
17 replies and 1 images submitted. Click here to view.
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You should be a photographer
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>>7860778

Ok.
>>
is that cilantro? if so, youre a criminal.

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What is the best recipe for pizza?

>in your opinion
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>>7860498
>only native 'chi 'goans need respond
>>
For the toppings, the sauce, or the crust?

Or are you asking about the best style?
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I like a thin crust white pizza with garlic. Pesto, feta and chicken optional but recommended.

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Does anyone have good recipe for paprikash?
20 replies and 2 images submitted. Click here to view.
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>>7860434
Looks like chicken with tomato sauce in my phone. Can you describe it?
>>
I am happy to see there is some interest in Hungarian food from others!

There are two types, quick (detailed below) which is usually made with/for sausages and regular which uses significantly more onion which gets caramelised. The regular one is usually used with/for chicken, but I'm suggesting the quick one for chicken because it's still delicious.

Here's the quick one, which makes four servings:

Pan sear four portions of chicken. Remove.

To the pan, add:
Flour, 2tbsp
Grease, 2tbsp
>lard or chicken grease is traditional, but most use sunflower oil nowadays for perceived health benefits
Paprika, sweet, 1-2tbsp or more
Finely chopped onion, half of one small to a quarter of one large
>garlic is usually used in the regular one, as is a bit of crushed tomato, but not in the quick one

Make a roux then add a cup of chicken stock.
Re-add chicken and finish up in the paprika gravy.
You can add cultured or soured cream now or when served up, as a garnish (like in your pic).
Stir in lots of fresh parsley.

Serve up, topped with additional cultured or soured cream, with a side of buttered potatoes, pinch dumplings or pasta. Rice is okay, too, if you're a heathen.
Also a side of sautéed green cabbage and/or sauerkraut.

Add hot paprika to taste/if desired (leave it at the table to add as you wish).
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>>7860441
>Can you describe it?

Yeah. Like the name implies, it's chicken stewed with Paprika. That's where the red color comes from. Paprika, not tomato.

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In Bavaria for a few weeks staying near Munich. Already been to the Marienplatz like seven times though I'm trying to avoid overly touristy restaurants. Give me some tips and recommendations please? Post pics if you have them.
Hans im Gluck still has good burgers right? I went two years ago when I was here for a few days and I remember it being good but I haven't been back yet. Since I'm here for a while I bought cheap shit at Aldi to make my own meals.
Also why is everyone in this country obsessed with curry? Is Donner really worth it? It looks pretty good...
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>>7860272
Since you are in Munich I would go for Zwickl - am Viktualienmarkt. Traditional restaurant and within (reasonable) walking distance. To wash down the meal, grab Paulaner Salvator or Zoigl if they have any.

As for the Turks, who knows. Döner is good but I would cook on your own/visit decent restaurants. After/during a evening with beer Döner is more than recommended.
>>
I used to live in Kreuzberg in Berlin and the Turks were some of the friendliest people I met. When I mentioned to the owner of the döner place I visited most often I was going back to the States he sat down and shared some beers with me, even though it was a busy evening. Same thing with one of the bars near my flat, he gave a few rounds of shots to some of my friends and I on the house.

Of course this was more than ten years ago now and maybe attitudes have changed. Or maybe the Turks in the south of the country are different.
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>>7860272
Rothenburg ob Tauber

When I eat tacos, I never care when extra shredded cheese and diced tomatoes fall out. Into the trash it goes. But if it's spilt chicken, steak, or beef, I scoop it up. 100% of the time.
50 replies and 7 images submitted. Click here to view.
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>>7859130
That's not really chicken, steak, or beef familam
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>>7859135
Whatever it is, it's good. Also, I need at least 2 fire sauce packets per whatever I'm eating.
>>
>>7859130
I can only eat soup with crackers. No crackers, no soup

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I've been buying it because it's cheap, but I'm looking for some alternative drinks. Any suggestions?

I''m also wondering if this is a really popular drink in all households or is if it's only something in black households like the memes say.
33 replies and 10 images submitted. Click here to view.
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>>7858654
Water.


It's popular in poor households, blacks just like to pretend that they own all poor culture for some unknown reason.
>>
If you are willing to expend more effort you could always make homemade iced tea
>>
>>7858678
>for some unknown reason
possibly because a lot of them are poor

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Remember the best meal you did for yourself?
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Probably the best meal I do for myself is my Soup Nazi Mulligatawny. It's all vegetarian except for chicken broth and it's delicious. It's kind of expensive though because of cashews and pistachios.
>>
inb4 tendies or crab legs

I made wonton soup with the dumplings being pork+shrimp, it was like no other wonton soup ive gotten at a chinese place. This was waaaay better. Damn, i want that now.
>>
>>7858395
>Soup Nazi Mulligatawny.
>Nazi
>>>/pol/

Goddamnit /ck/, it's been too long since I've pickled some eggs. It's time to do a batch!

I usually use some hot sauce as a solution, but would love to hear some other ideas.

PICKLED EGGS THREAD!
38 replies and 10 images submitted. Click here to view.
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>>7857035

I've always made them with beet juice & generic pickling spice (bay leaf, mustard seed, cloves, etc.)
>>
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>>7857035
>>
>>7857035
I love pickled eggs but I keep it very simple and just add a handful of black peppercorns and dried birdseye chillies to the jar.

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post 'em
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Why is there no definitive answer on the health effects of eggs?
Are they bad for you?
118 replies and 16 images submitted. Click here to view.
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Eggs are just a Keto tard meme

In like maybe another 4 years nobody will even remember what they are
>>
>>7862603
theres regulations preventing them from being called healthy, because they are not. highest food in cholesterol, right under brains.
inb4 fatties claim cholesterol isnt bad for you
>>
>>7862609
what the fuck is cholesterol

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https://www.youtube.com/watch?v=AmC9SmCBUj4

Here's Gordon Ramsey showing how to make the "perfect steak"

Funny how it just consists of fucking oilfat and salt. Who knew oil and salt tasted good??? of course that fukcing tastes good, you're basically frying a steak and then putting salt on it. A retarded monkey could do that.

Where are the complex spices and herbs? The cumin? The lemon pepper? The cayenne? Not even any fucking annato seeds.

This guy is a hack
128 replies and 19 images submitted. Click here to view.
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>>7860902

If you start with a good quality steak you don't need any of that stuff.
>>
>>7860905
ya just douse it in olive oil and a fistful of salt and it tastes fine just by """""""""""""itself""""""""""""""
>>
>>7860902
I agree. I can't believe he criticizes people for serving raw food when that's exactly what he does. You can tell he only judges people like that for tv.

How do lactose intolerant ethnics make do? What fills the place in diet?
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> What fills the place in those diets

Nothing
>>
Carbohydrates
>>
>>7863296
other foods with calcium, and soy/nut milks

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As an American used to fried eggs and fried bacon for breakfast, I'm fascinated by the central European tradition of cold meat in the morning. But at the same time, I can't imagine doing it with what I can find at my usual store. Does the US just not have high enough quality cured meat?
54 replies and 5 images submitted. Click here to view.
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What are you talking about? Have you never looked at cured meat other than in the hot dog section?
>>
Cold cuts and cheese on bread for breakfast is one of the most cancerous things here... The amount of space allotted to cold cuts in refrigeration is beyond absurd, there are several meters of it in every grocery store and everybody buy this shit.
>>
>>7863123
As someone who's lived in the US and Germany, all I can say is if you think the meat and cheese section is excessive, then you definitely haven't seen the cereal aisle at an american supermarket
>>7863103
if you gettem from the right place I american meat is fine, but just stick with cures and cheeses that are, well, "american", otherwise they'll end up disappointing you. I've yet to taste an american salami that comes remotely close...
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>still using liquid ketchup
Once the planet universally adopts sliceable condiments we'll all be better off because of it.

Imagine not having to carry around several clunky bottles, just carry around a feed mustard or relish slices in a bag.
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>>7852135
Looks gross desu
>>
>>7852133
Is this some of that "molecular gastronomy" bull shit?


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