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Archived threads in /ck/ - Food & Cooking - 555. page
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File: Top-Soda-Brands.png (61 KB, 1416x464) Image search: [iqdb] [SauceNao] [Google]
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what's your favorite POP?
46 replies and 9 images submitted. Click here to view.
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Coke, but I begrudgingly admit an unironic love for Diet Mountain Dew.
>>
Lambrusco
>>
Water

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Put a kielbasa on the stove to heat it through and put some color on it.
36 replies and 10 images submitted. Click here to view.
>>
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Flatten out a pizza crust
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I don't want to.
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Combine.

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Light colored fried rice or dark colored?
Which is better and/or more authentic?

Pic related as it's what someone on my facebook cooked.
42 replies and 14 images submitted. Click here to view.
>>
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This is how I make mine.
(Excuse my dirty table)
>>
Dark>light
>>7416759
Like this.
>>
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>>7417532
same

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How'd I do fellas? First homemade aioli. Chive & thyme flavored. (Olive oil, lemon, garlic, salt, egg yolk, thyme, chive). The herbs were grown by me outside. Aioli has nice taste but not quite restaurant quality. What should I try next time? What homemade shit have you made?
33 replies and 7 images submitted. Click here to view.
>>
your mayo looks fine but your workspace is pig disgusting.

try adding more salt and pepper
>>
You should probably shorten your name to, "McNugget" and just drop the whole "chef" thing.
>>
i mean idk how to judge it it's a container of yellow liquid. not sure what restaurant quality means in this context, it's either emulsified or it's not. seasoning i guess

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What are you craving right now?
111 replies and 22 images submitted. Click here to view.
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>>7409100
Barbecue chicken and Potato Salad
>>
lasagna or egg plant parmesan
>>
>>7409100
a vomit bucket
for the last two months i have been feeling like vomiting every second of ever day

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What is the best tasting species of fish?
166 replies and 24 images submitted. Click here to view.
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Freshwater, I'd say trout (though sturgeon is pretty damned good). Saltwater, I'd say halibut.

You?
>>
Smoked white fish is my favorite.
>>
>>7398207
I don't really remember most species of fish I've had unfortunately. I had quite a few when I lived in Hawaii and it was all pretty good

Other than that I've just stuck to salmon mostly

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time to get dickered up and cook shit!

continuation of >>7365802

this thread is for anyone to post a cook-along, bake-along or OC food/drink pics if they dont want to make or use another thread

>NOW WITH BAKING HOLY SMOKES
206 replies and 117 images submitted. Click here to view.
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first for cats
>>
>>7393996
>eggs, candy and beer
looks promising
>>
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ok so im gonna try to speed bake a lot of cookies for a friend at works birthday, my posting may be a bit fucky because im rushing and gonna get masively dickered in the process cuz its friday and fuck the police

bears with me

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Can someone explain how to correctly use vinegar in cooking?
I recently bought a bottle of wine vinegar but I'm not exactly sure what to do with it.
Also the smell is just horrible. It almost makes me gag.

Did I buy wrong vinegar? What do?
6 replies and 1 images submitted. Click here to view.
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A splash in soup is good, adds a nice acidity to it. You can also make a vinaigrette for salad.
>>
balance flavour
>>
>>7419522
this

How do I get into tea?
13 replies and 2 images submitted. Click here to view.
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Every day until you like it.
>>
>>7419439
How does babby into tea?
Is that what you meant?
>>
Buy tea leafs. Dissolve in hot water. Drink.

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Hey /ck/,
I just found this in my hard-boiled egg.
Is this a fetus, or something else?
Thanks in advance.
12 replies and 2 images submitted. Click here to view.
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I still have it, by the way, if someone wants me to fotograph it from a different perspective.
>>
>>7419270
Could you slice it lengthways?
>>
yep, brb

My mom gave me some duck eggs the other day. Is there any chance that there are fetuses in them?
13 replies and 2 images submitted. Click here to view.
>>
Duck eggs don't have fetuses in them, just like how roosters don't lay eggs
>>
>>7419255
Only if there was a male duck around to fertilize them, and they were left lying in the nest for a few days after laying to develop.

Does it matter? If a foetus comes out, throw it in the bin.
>>
Can't say, OP.

I haven't talked to your mom since last weekend.

So I suck at sharpening my kitchen knives.

I'm gonna keep practicing and learning till I get the art down (I really want to get good), and I have a lower-quality knife I mainly use for this purpose.

In the meantime, what's a good 'easy' sharpening solution? Electric or self-adjusting or whatever, just something that is more idiot-proof than stones and steel/ceramic sharpening rods. Don't want to fuck up the edge on my decent knives until I can at least reliably not make my $20 stamped stainless knives duller than when I started.

Tips...
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>a blunt knife is more dangerous in the kitchen than a sharp one
>>
tormek t7

also cheap stainless knives are a bitch to learn to sharpen. you might find it easier to get some cheap carbon knives first.
>>
>>7419172
http://www.amazon.com/Sharp-036C-Pull-Through-Knife-Sharpener/dp/B00LX2KJ9G/ref=sr_1_3?ie=UTF8&qid=1456587135&sr=8-3&keywords=B00004VWKQ|B0001WOVFC|B000IXC6GA|B003MQMTNU|B00LX2KJ9G|B00MJHHQMM

This will be fine for most kitchen knives. I would say unless you seriously fuck your knife up with a knick or something there is no reason to use the coarse side.

Use the fine and don't press down very hard. Also, you really only need to drag it through once a week or so and only three times.

That...
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After hearing so much about it, I decided to try the Coke with peanuts thing. I didn't have any Coke, so I used Pepsi Max. I also didn't have any peanuts, so I used almonds.

I don't see what the big deal is. It's not bad, but nothing special either. I probably won't bother having it again. Why do people keep talking about this?
11 replies and 1 images submitted. Click here to view.
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literally what.
>>
>>7419123
That's a really easy and efficient way to activate your almonds actually.
>>
u did it wrong nigga. almonds arent porous enough

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I prefer soda/juice/chocolate milk over water. Deal with it.
12 replies and 1 images submitted. Click here to view.
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>>7419070
Ok fatcunt Melbournian
>>
That's fine. I like them, but I get sick of it after a while. Water is better for all day drinking since I feel dehydrated really easily.
>>
>>7419070
>he enjoys watered down milk
you are probably an awful person irl

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How do I get perfect buttery popcorn with home ingredients?

And when I say "home ingredients" I mean I'm not very /ck/ so I don't have anything fancy. I usually fill the bottom of a large pot with butter and oil and drop one kernel in, let it pop, then pour in enough to cover the bottom and put the lid on it. It's good, but I want it butterier and better. Sometimes I'll cut open a bag of microwave popcorn and throw that in.

There's also an air popper we got for Christmas, but it's ass.
18 replies and 4 images submitted. Click here to view.
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>>7418455
Regal uses butter flavored coconut oil along with butter flavored salt. Unless you have those two things you'll never have it as good as theirs. AT least when its fresh.
>>
Melt...Butter?

Also, use the butter flavored salt that Regal uses, it's called Flavocol.
>>
>>7418455
Stovetop pop in clarified butter.

ITT: places where you know you can get in a decent, clean shit.

I'll start.
15 replies and 1 images submitted. Click here to view.
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i can't shit outside of my home.

my bowels just freeze up.

i'm 29 years old. i've never been on a public toilet. not once.
>>
Publix.

I always look for a Publix when I need to shit and I'm not home yet.
>>
>>7418243
I was like you once, now its only about privacy, unless I'm in a dire emergency. If I got a private room, I can shit to my heart's content, fuck the people outside waiting to pee, they are knocking right now. Fuck them. I need my solid 10 mins to complete my business.

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/ck/ I have a problem looking for foreign recipes in that I am very rarely convinced of a certain recipe's authenticity. I like having a feeling of tradition about what I cook, and that is largely exterminated by recipes I find that deviate from said tradition or are merely "inspired" by it. I feel like it is always altered to western modernity or modified in translation or for my convenience.
In particular, I'm having trouble finding East Asian food that uses the wok, and although I would prefer primarily using mock duck/tofu, I can't even find a...
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7 replies and 1 images submitted. Click here to view.
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Yes.
>>
>>7417872
I find that watching youtube vids helps get the technique right even when you can't understand what they're saying.
>>
>>7417872
In NYC the question really isn't about where to go for foreign shit, any asshole can toss a rock and find a foreign joint within 100 feet of that, it's more about finding a place that isnt foreign, that takes time and effort.

“What's sauce for the goose is sauce for the gander.” Or so "they" say.

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What do you think about chef Andy?
11 replies and 1 images submitted. Click here to view.
>>
Literally who
>>
>>7416280
chef Andy
>>
>>7416284
Literally who

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Maybe something good will actually come from the new Ghostbusters movie.

Also, discontinued items thread.
109 replies and 70 images submitted. Click here to view.
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Fuck you Red Baron. Your "rising crust" pizza can't hold a fucking candle to these glorious bastards
>>
>>
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hey /ck/ how can I improve this with ingredients? if I were to roast this (making the butter with mushroom and coating it on top and putting in the oven)
5 replies and 2 images submitted. Click here to view.
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more thyme, a little sage, some chardonnay and salt and pepper. if you dont have wine then a small splash of white vinegar.
>>
>>7419098
Is sweet and sour shrimp the latest /ck/ meme?
>>
>>7419181
Show me the sweet and sour then, idiot.

I know that the FDA is allowed a certain amount of leeway in terms of calories on food labels--that is, they may round up or down within a 5 actual calorie range.

But how do you explain SIGNIFICANT rounding? For example, a couple different brands of canned salmon (pic related) I purchase have macronutrients listed that add up to 83 calories, but 90 calories are listed. What gives?

>Calories: 90
>Fat: 3
>Carb: 0g
>Protein: 14g

3...
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5 replies and 1 images submitted. Click here to view.
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The calories are the only thing subject to rounding. For example:

3.4 x 9 = 30.6

14.4 x 4 = 57.6

30.6 + 57.6 = 88.2 ≈ 90
>>
>>7418754
Ah, good point.
>>
Reminds me of the whole trans fat thing for nutrition labels, where if it has under 0.5 grams of trans fat, it can be labeled as 0 grams. Fucking bullshit.

http://www.fda.gov/Food/GuidanceRegulation/GuidanceDocumentsRegulatoryInformation/LabelingNutrition/ucm053479.htm

http://www.heart.org/HEARTORG/HealthyLiving/HealthyEating/Nutrition/Trans-Fats_UCM_301120_Article.jsp#.VtFGLuYwCec

>You can also spot trans fats by reading ingredient lists and looking for the ingredients referred to as “partially hydrogenated oils.”

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Tonight I made a version of Dave's Pimpin Pizza.

https://www.youtube.com/watch?v=2K9IciaC5oI

This tasted way fucking better than I thought it was going to and I will never be ordering pizza again.


Pic to start are the ingreds.
12 replies and 4 images submitted. Click here to view.
>>
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Toppings chopped up and on the pita.

genoa
mushrooms
red peppers
habanero
basil
sage
>>
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Three cheeses added.

goat cheese w/ cranberries
mozzarella
Parmesan
>>
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Time to eat.

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Hey /ck/ I just got my braces and they hurt like hell. I've been eating soup, but I'm gonna throw up if I make another broth. Are there any soft foods I can eat in these dire times?
14 replies and 1 images submitted. Click here to view.
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>>7418514
Semen.
>>
Apples and jolly ranchers
>>
>>7418514
My flacid 1" penis

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Who thought pizza in a cone was a good idea?
15 replies and 1 images submitted. Click here to view.
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>>7418433
Have you ever tried them. I saw them in this catalogue my son brought home from school and the thought of eating it made me gag. Is it as bad as I'm imagining it is or is it okay?
>>
>>7418433
>whoa radial coordinates
>>
>>7418433
Italian here.
As far as I know, the Portuguese came up with it.

>>7418468
>just what I've always wanted: a portable way to get edible dairy-based napalm all over my hands!

You're working as a chef at your communities Mexican restaurant when a waitress comes into the kitchen and tells you that someone ordered "The beefiest most gnarly burrita y'all got. And make it choppy baby!"
You look over your shoulder to the table and see this
What do?
12 replies and 3 images submitted. Click here to view.
>>
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>>7418372

>It's called the Meat Tornado
>>
>>7418372
Take that nigger straight to flavortown.
>>
>What do?

Vibrate at 14hz.

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Is there anybody else here who love milksteak? I prefer to hold the jellybeans, but they're not a deals breaker.
4 replies and 1 images submitted. Click here to view.
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>>7418367
1 hour & no response. I hope you feel bad about yourself anon
>>
>>7418585
Shut up you colossal faggot
>>
>>7418588
Lolol. He got so mad. Stop shitting on our board swine.

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cooking is, fundamentally, about macronutrient ratios, and how fats, carbs, and proteins go together.

i can think of plenty of examples of foods that we eat that are pure protein (chicken breast, for example), and plenty that are pure carbs (starches, cotton candy, soda), but what do we eat that is pure fat? the only thing i can think of is maybe fried pork rinds, but those have to have some sorta protein in them to maintain their shape, right?
24 replies and 1 images submitted. Click here to view.
>>
avocado is hella high in fat
>>
>>7418092
Oils.
>>
>>7418092
fuck i feel this picture so much. i'm like a calculator when i eat, and i get anxiety if like i feel like i might go overboard because some dish has a wide possible calorie range

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Quick /ck/ I have 4.5 lbs of Pork Butt and I want to make something delicious in a slow cooker -- what's the best time to cook/seasoning for something good in burritos?
7 replies and 3 images submitted. Click here to view.
>>
>>7417074
pork butt... if you want it to taste great you're going to have to simmer it in lard if you want that Mexican flavor. It'll taste too stew like if cook it with a lid on. Braising is another option. My favorite pork butt would sliced into 1 inch thick sheets then marinated with adobo and red enchilada sauce and some minced chilies garlic and fried onion. Cooking it in the oven on a broiling pan at 300ish for 30 minutes flipping once. Turns out very tender but not like in the shredding way.
>>
salsa chicken
>>
>>7417088
Cooking in a crock pot is literally the same thing as braising.

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hey /ck/ quick question. I work for a restraunt. We sell half off sushi on Mondays. But the sushi is rolled 11am-2:30pm then sold 5pm-10pm. The dish out has no ventilation and can get up to 100-110 degrees. Plus no ventalation all the chemicals from the dishwasher just sits in the air unless we open a door. Plus there are a bunch of pans with cooked beef, shrimp, crab. That is just left open close (but off) the floor. Can anything legal be done? Or would it pass?
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>>7416828
dude, you've got to call someone about that shit. If you live in the states, call a health inspector.
>>
Definitely call in the health inspector. As long as you don't mind if you don't have a place to work for.

Also, making sushi 3+ hours before serving it is fucking gross. If I wanted sushi that's been sitting around all day I'd get it at a grocery store. I truly don't understand why someone would be in the restaurant business if they give zero shits about the customer.
>>
>>7416838
>>7416849

good god, this, call the health inspector.
There should be rewards for employees who call health inspectors or OSHA for infractions like that.

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what do you fix when you're stoned?
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>>7416658
typically those small honey-do's my wife bugs me about.

you know, like the loose toilet seat or that one hard to reach bulb that's been dead for six months.


oh, fix to eat? whatever i make my family for dinner because, despite smoking weed habitually, i'm a responsible husband and father.

i made chicken parm last night and it was fucking awesome.
>>
>>7416664
I'm sure your wife's boyfriend appreciates all you do around the house
>>
>>7416672
my wife's husband*

he's also my husband, so i know for a fact he appreciates me.

more so than my wife, actually, we've thought about leaving her with all the kids... we don't even think they're ours...


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