Archived threads in /ck/ - Food & Cooking - 967. page

>>8914802
I can't get a job and cooking makes me feel like I'm doing something
Then I eat all I cook and I get fat and I have a harder time getting a job

>>8914809
eating too much, moving too little.
Just like the bigger monkeys that fed it.

>>8914802
>Atelidae Americanus

>>8914694
>good
>vegan
pick 1 (one)

>>8914707
Every time I read a comment like this I think about little kids who haven't realized that onions are delicious yet and pick them off their pizzas.

Except even little kids know better than you - all the kids I've made food for (a lot) loved my food and devour it.

>>8914694
Half a watermelon, sprinkled with sunflower seeds and drizzled in egg free mayonnaise

>>8914666
To make this dish, you only need a hot dog sausage and porken beans

You know what's up, OP.
Nothing beats a bowl of Cassoulet on a cold winter night.

>Implying there is a significant amount of meat in this sausages.
It's all fat anon

This is my go to. Did you ever try any of the other ones they have?

>liking everything to taste the same
Don't get me wrong I like spice mixes, but being able to recognize the mix in everything I eat takes away any enjoyment for me.

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i doubt i'd want to talk to you if that's the kind of shit you like.

NE Style IPA, 6.0% ABV (5 gallons)
70% efficiency
OG: 1.061, FG: 1.015

Gigayeast Vermont Ale Yeast (can substitute with similiar low-floc english or NE ale yeast)


8lb pale malt (2row)
3lb flaked oats
3lb malted white wheat

3oz citra at whirlpool
3oz galaxy at whirlpool
3oz citra dry hop
3oz galaxy dry hop

notes:
30 minute single infusion mash at 148F, slow sparge with 170F water.
60 minute boil with no bittering hops
ferment at 70F for 1 week, dry hop 3 days, cold crash 2 days, then keg and force carbonate to 2.8 vol co2

How do I hack my 3ds? It's on the latest version

>>8914484
www.google.com

Kettle Soured Blonde Ale with fruit ~5% abv (5 gallons)
70% efficiency
OG: 1.044, FG:1.007

Whitelabs 001 California Ale Yeast
Mango Goodbelly Probiotics (32oz carton)

5lb pilsner malt
5lb malted white wheat

30 minute single infusion mash at 148F
slow sparge with 170F water to collect 6.5 gallons
cool wort to 90F and add goodbelly. purge headspace with co2 and cover with tinfoil. move to a safe place and do not touch it for 48 hours. pH should drop to 3.5 or so, if the temperature drops, that is okay... l plantarum sours at cooler temps.
bring wort up to 180F to pasturize.
add 1oz ctz (if you want, not necessary), and hold temp for 20 minutes. knock out into fermentor per usual.
ferment at 70F for 1 week, then add your fruit (whatever is in season. berries and stonefruit are awesome) and let ferment for an additional 5 days.
crash for 2 days then transfer to keg and force carb to 2.8 vol co2

>>8914287
>Bolognese
>ketchup
You are.

You deserved it you fuck

>>8914287

>lives with women you're not married to

Enjoy the eventual rape accusation.

3/10

>>8914227
*image not my attempt, taken from elsewhere

>>8914223
Pretentious hipster shit/10.

>>8914169
I think fast food fills the niche over here.

You can get hotdogs in cities my dude. You could also consider food trucks street food.

>>8914173

The problem is that compared to most Asian street food, megacorp fast food is awful.

When you get street food in most places it's actually cooked to order by someone who knows what they are doing and actually cares about the product they are selling.

When you get fast food in the US it's factory-made shit that's sitting under a heat lamp assembled by some dumbass teenager who doesn't give a shit.

>>8914159

1) Get a cut of pork that has the skin left on it
2) Dry the meat, score the skin, salt it.
3) Stick it in the oven until a remote temp probe reads the correct internal temperature. I pull mine at 145F on the thermometer; as it rests that comes up to a nice "medium" which I think is ideal for pork.

If you can't find a pork roast with the skin on it then you can cheat: Get a piece of pork belly with the skin on (much easier to find). Slice off the skin using a sharp knife and then use transglutaminase (aka "meat glue") to stick it to your roast.

>>8914159
use fine salt

>>8914159
>obtain pork with skin
>brine it if you want
>Score and salt skin thoroughly then put in the fridge, uncovered, overnight or until dry
>roast in a low oven (200F) until internal temp is about 135-140F
>remove from oven and rest
>meanwhile, heat oven up to 475F
>once meat is rested, return to oven to puff/crisp skin
If you do it right the skin should be super crispy and since you do your resting step after the main cook but before you crisp the skin, you can cut and serve right away, so the skin is as crispy as possible.

>>8913783
>So are tacos potenially the healthiest food around?
no the healthiest food would be eating your starches and meats not in the same meal. since your stomach has to work harder digesting both.

>>8913794
Are you retarded?

>>8913783
why would tacos be any healthier than any other meal if you use meat that are low in fat, homemade spices, use oil sparingly,fullgrain ... ?

>>8913673

Salt is cheaper than the meat, bones, and veggies that stock/broth ought to be made from so it's little surprise that cheap shitty brands will be loaded with salt instead of the alternative.

>>how the hell am I supposed to cook shit with this?
Throw it away and make your own.

>>8913673
Buy a different brand.

Better price for a better-made stock, that's how it is.

>>8913673
Buy different stock or make you own.
I make my own when I can, and when I can't I can buy a whole quart of organic free range chicken stock (or even organic kosher free range stock) with no added salt for $2.50, and sometimes even cheaper if it's on sale somewhere. The close-out grocery store here sells nice broth like that for 2 for $1 sometimes.

you've just eaten nine fucking eggs

>>8913404
>Egg only diet

enjoy your cholesterol

>>8913407
only 63 a week

>>8913408
cholesterol is a meme, I already lost 14kg since I started

>>8913331
Home fryers are too small for shit like fried chicken because it gets too crowded but it's good for shit like fries. I have a shitty $20 deep fryer that just went out after a years use. I still have it just to store the oil in. You can use oil several times and you'll be fine. Just add in some fresh after a few fries.

>>8913331
How much is oil(rape) where you are my fryer take two litres in each pan, that's like £2 or less for each, and I do push my chip/fries side to around 3 runs. If you only have one you wouldn't want to use the oil from fish or scotch eggs on chips by you could use chip oil on fish etc
Most vegetable oil in UK is rape and perfect for frying

>>8913345
Thanks, fries or smaller things are mainly what I'm planning on using

we used to just cram blue cheese in it and see what happens

>>8913232
That must smell

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The panels are quite shallow so I'm not sure what to do with this

Peanut butter and bananas.
Mmm yummy!

>>8913129
That's good shit.

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just get this book nikka