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Archived threads in /ck/ - Food & Cooking - 76. page
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>Eating anything above medium rare
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>>8280788
>Eating
>>
Looks like they didn't let the steak come up to temperature first. Disgusting.
>>
>>8280788

It's YOUR steak, eat it how you want. Unless you are going to a very fine dining restaurant, who fucking cares? I like my steak, lamb, venison and the like cooked medium rare but if someone wants it well done, fuck it, it's their money why should I lose sleep over what they want to spend their money on?

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I'm going to tell you how to make the perfect quesadilla

Butter on both sides, this is a must

A mix of cheese and cheese sause, salsa, or queso

And hot sauce

Now, this is the best. Making a quesadilla without butter is shit and if you don't use a drizzle of cheese sauce or queso sauce the fucking thing will dry out moments before you eat it and become a big flat plastic, you need something to keep it gooey and liquid
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>hot sauce
>not using fresh peppers
>>
>>8280616
peppers arent hot
>>
But they're just so...cheesy

i dont have any bread what can i put nutella on
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It's good with pretzels and strawberries. If you don't have bread I don't know how much I can expect out of your pantry as a whole.
>>
i don't have any strawberries or pretzels but i have some frozen fruit i used to eat frozen fruit with whipped cream sometimes maybe i'll try that but with nutella
>>
>>8280357
My dick.

Or a spoon, you fat fuck.

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>Girlfriend invites me over for home cooked meal
>Pho and grapes, which went really well together
>Goes to refill bowl, because spoiling like fuck
>Says she bought tuna for $1 per pound
>What kind of tuna is it?
>I don't know, come take a look
>See her putting on gloves, the hell?
>She has a whole, 14 lbs blue tuna thawing

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nice blog
>>
It's really neat that you have a girlfriend

You seem cool man
>>
>>8280326
Asian gfs are the best anon.

Mine rends chicken, fish everything and turns it all into food. Seriously, uses every aspect of the chicken right down to boiling the bones for soup stock which she then uses to batch cook rice. And it is delicious, which rice usually never is.

Good because I'm crap at butchering. We're planning to get our own chickens for eggs and eventual meat.

Everything we eat is crazy fresh and tastes amazing. She really got me into eating, I was always meh about it....
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Thoughts? Just bought a pack of these for a camping trip.
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Bring some crisco if it's your first time using a tampon.
>>
If it floats your boat. If you're interested in suggestions for instant coffee, try G7 3-in-1. Made in Vietnam. Starbucks can't even come close to it.
>>
>>8280263
>all those positive ratings
adding to my watch list thanks

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As the title suggests I am trying to find a youtube channel or channels dedicated to cooking. Trying to get away from processed food so looking for health oriented channels. Anything you guys already watch that is interesting would be most helpful. If you know of anything hormone balancing related that would be even better. Thanks guys.
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https://www.youtube.com/user/liferegenerator
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>>8280021
Hey thanks, he seems chill.
>>
>>8280012

For me, it's Cooking with Kay

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What's /ck/ having tonight?

>siracha glazed turkey meatballs
>balsamic glazed baked vegetables

I'm trying to eat healthier
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>>8279790
A metric ton of sushi im way too lazy to roll
>>
I mixed raw eggs and cheese into my mashed potatoes. That's about as much solid food as I can handle. I had throat surgery this morning.
>>
I just eat pasta and rice because I'm too lazy to peel potatoes. I also abuse lentils. Today I made garlic sauce to empty the freezer; used up the last of the milk and mixed with chicken broth, flour, and a shitload of garlic because I can't taste garlic if I don't throw in like 4 cloves of it. Then put penne on it. Was alright.

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Who likes ribs? Give me a good ribs recipe.
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use a rub
cook them
use a sauce

You know, since we're being so general.
>>
>>8279655
1.spareribs; trim thick fat off
2.apply rub: paprika, onion powder, chili powder (fresh; you made it), salt, black pepper, cayenne, and an tiny bit of szechuan peppercorns.
3. Use only either lump charcoal or untreated briquettes (kingsford has some, they're the "competition" brand). Your goal is to keep the grill at ~250.
4. Inject between each rib and along the ribless flap part and wherever else you can: a mix of 3/4 clarified butter (or ghee) to 1/4 demi glace.
5. Cook indirect heat...
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>>8279696
Should take ~6-8 hours. Meat should be soft and bend under it's own weight when you try to lift it off the grill.

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*pukes*
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>>8279445
yeah I wouldn't eat caviar without a shot of cold vodka to chase it with. I keep trying it when it's available but I'm not a fan
>>
>>8279445
I don't do drugs. I only do what's prescribed to me. Therefore, I'm better than everyone on this website, especially the mods.
>>
>>8279445
Literally most overrated food of all time.

Post food that causes childhood nostalgia for you.

First up is Stella D'oro cookies, particularly the black and white sticks and the originals. Parents use to get these and my brother and I would make them disappear as soon as we could. I remember dunking the sticks in milk until they were about to fall apart and loving it's mushy goodness
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When I was a kid, my father didn't allow me to have sugar of any kind, and he would search my bedroom every night to make sure I wasn't hiding anything with sugar in it. I had a little spot in the crawlspace where I kept these bad boys all the time. Whenever my parents would get into big fist fights I'd sneak away to the crawlspace and drink these and fade away to my own world. It was one of the best feelings in the world. Around 2000 or so they discontinued the drinks and I got into heroin.
>>
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>>8279437

My family wasn't wealthy, but when we got these they were the absolute best treats.
>>
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I've a couple.

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A lot of us probably watch lots and lots of jewtubes with cooking, all kinds of fancy stuff or even simpler things
Heck, I've watched way more baking/desert videos than I'll ever actually make

Anyway, I started trying out some chef John stuff that doesn't require ├╝ber cool high quality meats, which I can't be arsed to look for

What did you anons make from chef John or from other channel you like?

Pic related was today's dinner
>And remember
>You are the Methodman

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And this is how I decided to serve it
>picture angles are shit

Also, I forgot to add a pinch of cayenne
Please don't tell chef John
Assuming you are friends with him and do grocery shopping together in the weekend
>>
post some links dumbfuck
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>>8279345
anon there's no need to be rude

as mentioned by the man himself, the name is somewhat self-explanatory
https://youtu.be/5EKw4k8hkHA

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What's /ck/ think of the scrambled eggs I've made? It has Mexican blend cheese, tomato, onion, and some salt and pepper sprinkled in.
I made a whole bunch to last me for a few days.
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>>8278687
>I made a whole bunch to last me for a few days.

oh god why
>>
>>8278691
because it's bait
>>
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My nigga just two days ago I ate the same stuff with buttered rice except I chopped in some chilis and didn't add any cheese.

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I recently got my braces put on, has /ck/ got any recipes for soup or food that's soft and easy to chew
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Semen is a good start.
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>>8278661
came here to post this
>>
I used braces for six years straight and the first thing I did when they took them off was bite into an apple, it was painful as fuck

In mid march i'm going to participate in some Hollwood production, its actually up in Toronto, but you get the picture.
I get my own trailer, its a rather big part I'm playing. So they guys in charge asked me if I had some food preferences. I wanna sound cool and sophisticated just as my part in the movie, but I have no idea what to put on the roster. Caviar and truffles seems so ordinary.
Help me out here.
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Stop being pretentious
>>
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>>8278375
>>
>>8278375

>I crave attention

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Just roasted up one of these bad boys and pureed it. Tastes amazing.
I was gonna jump in the deep end and try baking some pumpkin bread, but any other good uses for pumpkin puree? I'd imagine it'd make a bomb-ass soup.
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>>8278017
Gnocchi and/or other fresh pasta.
Meat pies, like a variant of shepherd's.
Fresh baked bread.

You can use it where you usually use potatoes puree.
>>
Does jap pumpkin puree taste different than sugar pumpkin puree? I've never bought it because it cost more
>>
>>8278119
Kabocha is the best winter squash. It's naturally sweeter than other varieties, and the texture is tender/smooth/buttery like a sweet potato or chestnut. It even continues to sweeten as it ages off vine for months (tip: buy the "ugliest" one). Kabocha also has great utility; it can be eaten baked, boiled, stewed, steamed, grilled, fried, pureed, in soups, stir fried, in desert, or in any other form imaginable.

Kabocha is the best.

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How'd I do?
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Looks tasty. But I think most things look tasty
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>>8277797
>>8277797
This is so daddy
>>
>>8277789
Looks like a comfy bachelor meal, 8/10 would enjoy every bite and feel a little bit ashamed after.

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have been using a pair of knives somewhat frequently and am trying to figure out the best way to test the sharpness, before and after sharpening. What is the best material to test the sharpness of a chef's knife and stainless steel pocket knife?
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>>8277765
Cut a sheet of paper in half. Shave body hair. Slowly slide fingertips across the blade.

People always freakout when I do the last one but the goal is not to draw blood or anything. You should only be able to make it like a centimeter down the blade before the skin starts to peel back. Should be painless and bloodless.
>>
>>8277790
all of these

also running the knife across the top of your thumbnail at a sharp angle, if it sticks or slides across it's dull, if it shaves a layer off it's fine
>>
You should be able to tell if a knife is sharp or not by using it.

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I made stuffed acorn squash today and it was fantastic, though I'd probably change the recipe around a bit before making it again. It got me thinking about stuffed foods and I'm curious what your favorite food to cram full of of shit is? Also I have a leftover acorn squash, what else do with it?
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I like to do stuffed poblanos personally. Also how much leftover acorn squash we talking? If you've got a whole one, cut that thing in half, roast it at like 400 for half an hour-ish, chuck it in the food processor and make a puree.

Then all you gotta do is mix it in a pot with some half and half, about a cup of brown sugar, and 3 eggs and you've got yourself a top notch pie filling. I usually do squash pies with a ginger snap crust but you could do anything and it would be delicious
>>
>>8277590
Yeah I got a whole one left. I bought two because of the recipe, but there was only two of us eating so I only cooked up one. That sounds good though, don't have a food processor though, keeping my fingers crossed for xmas.
>>
>>8277590
I also really like the idea of stuffed poblanos, they're already my favorite pepper, probably way better than stuffing a bell.

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Rate my dinner.

Baked chicken, zucchini, yellow onion, red onion, asparagus, garlic, and a side of white rice.

Also post your dinners
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>>8277099
I think that looks alright, a pretty basic dinner. I would prefer brown rice over white rice though.

I microwaved some last-night's cabbage soup, Karelian pies and boiled some carrots.
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>>8278173
kill yourself/10
>>
>>8277099
3/10

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Anyone else pizza ranchers here? I know some find it nast, but others love it.
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yes I'm a dog rancher as well
>>
I do this but only for mediocre pizza though, if it's really nice pizza there isn't really a need to spruce it up.
>>
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>>8277153
What kind of dog is that?

>>8277158
Same, as you can see this pizza is a Totino's Party Pizza

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What are some foods that don't give you cancer?
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>>8276944
My dick
>>
garlic probably won't. it kills everything.
>>
>>8276971
Yeah but too much water can also kill you.

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no job, no money
bought this shit with coins i found scrounging around
>when the dog food is the most expensive thing there
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>>8276947
um
its for the dog
>>
>>8276965
dog's gotta eat too
>>
>in poverty
>having to feed your dog too

Just eat your dog

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yo can we have a /tea/ thread going? i'm in usa, going with a mix of irish and english breakfast, i need them import links bruhhhhhhh on the sticky for beginners, the loose leaf store in la and the other one in japan
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>>8276916
davids tea /thread/
>>
>>8277033
>cataloge
>ctrl+f tea
>ding
uhhhhhh wat
>>
>>8277033
OH you meant /thread, no i mean i want the common links for beginners on the regular /tea/ threads specifically

So I'm kinda new to cooking and I've always read on here about chicken stock and saving it after you cook chicken or soup or something. I have a buncha chicken thighs in the crockpot that will be done in an hour or so. I had soy sauce, some honey, bbq, mustard, and a little chicken stock to keep things moist.

My question is weather or not I should/could save the juices left in the crockpot after I take out the chicken thighs. Is that technically a stock? Has some chicken fat floating in it and smells amazing so I don't want it to go to waste if it can...
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Stock is what you added to keep it moist. Now it's... soup or something. Or sauce waiting to happen.

Making rice with it is a fine idea. Just dilute it until it's palatable, perhaps with stock. That'll go nicely with your leftovers.
>>
>>8276760
Cheers, thanks. I was kinda worried about safety issues but I mean as long as it's all cooked, there shouldn't be any danger reusing it. I figure I can use it for something in the future.
>>
>>8276803

Meat water with a moderate pH is a tempting home for microorganisms, so the fact that you cooked it once doesn't exempt you from proper food handling. Fortunately, sticking a bit of leftovers in the fridge is not rocket science.

Getting a gallon or more of fresh chicken stock from a simmer down to a temperature that's not going to heat up your entire fridge is a more interesting logistical challenge.

Naturally you are going to die from something much more interesting than food poisoning,...
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there wasn't one so now there is.

First question: about to make French onion soup. could I add chopped Brattwurst? want to mix it up and add some protein
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I have a shit load of asian noodle packages I don't know what do do with. any good suggestions? all the soup recipes I looked into need like 8 kinds of sauces I can't find in rural US
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>>8276314
I wouldn't.
>>
>>8276314
No. Just have some bratwurst on the side.

ITT:Spice combos that work with any type of meat

>Oregano
>Salt
>Pepper
>Pic related

Shit's really good.

Shit's good with steak and pork, don't know about others.
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You can't gobo wrong with adobo
>>
>Lemon
>Pepper
>Salt
Name a type of meat this would not work with
>>
>>8278310
lemon on beef (or some other really red meats like venison) I'm not sure
but for any other meat, it's fucking great

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Are you an improve cook or do you hoard recipes?
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When I make a new dish I always refer to existing recipes but I might change it depending on personal preferences. Once I've made the dish a couple times I tend to remember the recipe so I rarely refer back to it again.

I do have a ton of cookbooks though; I use them for ideas and for that initial time or two cooking the dish before I've memorized the recipe.
>>
>>8297157
this.
>>
>>8297146

If I'm going for something specific I'll reference a recipe until I feel that I know the dish well enough to make it on my own. If I'm just going for something good without targeting a specific dish I just freestyle it.

I don't bake but if I did I'd follow the recipe rigidly.

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>crispy bacon
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>Medium Done
>>
>>8297073
>undercooked
>>
>things i don't like

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How come toast is smaller?
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>>8296701

Heat causes proteins to shrink. Same reason why meat shrinks when you cook it.
>>
magic bread goblins rub their hands on you bread and take some as payment. Every wonder why toast is free?
>>
Nobody knows

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If the US coke companies made all cokes into mexican coke, they would increase their sales X5.
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>>8296125
My massive corn lobby brah!
>>
I don't doubt that. The placebo effect is a real thing after all
>>
>>8296125
It would never work. Basically they'd have to raise prices and, because capitalism breeds unlimited greed, they'd just fuck up the drink in some other way toreduce costs and increase profit margins.


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