Archived threads in /ck/ - Food & Cooking - 1240. page

That picture looks dumb desu

>>8706124
Helps from overcooking the meat, but having a 2 foot bone sticking off your plate is just presentation. And dumb.

>>8706124
>way for restaurants to serve you less meat for a higher price
wut?

>>8706113
>go to chicago
>order bowl of beans
>they're all chromed

what the hell

I've never been so I can't say anything good or bad about the place

>>8707229
Why post at all then

grilled asparagus
roasted rosemary garlic sage potatoes
bearnaise if you can into hollandaise
blue cheese if you can't

Can you please get a trip so I can filter you?

>>8705984
The standard method: sear in a pan then finish in the oven.

>>Side dishes
Classic stuff would be things like mashed potatoes or wedge fries plus a vegetable like asparagus. Personally I'd avoid the asparagus unless you know here preferences because many people don't like it.

>Sauce
Make a pan sauce by deglazing the steak-cooking pan with brandy or whiskey; add a little cream, reduce. Do this while the steaks are resting.

Oh, and practice this first before you do it for a date. There's nothing more idiotic than trying something for the first time when attempting to get laid. Pick a dish that you can fucking knock out of the ballpark.

>>8705714
ayy

>>8705714
Do Americans really do this?

The best part of waking up is folgers in your cup

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I once made beef bourgiungnon using beef heart. Biggest issue I had was trimming out the fat and silverskin. Otherwise it came out pretty well, albeit the meat wasn't as soft as I thought it would be.

I have a black bear heart in my freezer.

Is this going to be on the same level as deer/beef/chicken hearts or should I approach it differently?

>>8705637
I like heart sliced thinly, marinaded in soy, garlic, lime juice and honey then grilled quickly over direct heat. Skewer them for a nice presentation.

My sister gave me a sourdough kit for christmas, which included a wicker loaf mold, a lame for scoring, and a jar to keep my starter in along with instructions.

I feed my starter a few days each week and I tend not to measure exactly how much. I'll dump roughly a cup of flour in, white or whole wheat, and an even portion of water to get the consistency of pancake batter. When I feed it again, I'll dump out almost all of the starter.

>>8705469
I used to bake sourdough weekly.

I've always had this big storage pot in which i made my starter.

I always started off with a wet starter, almost equal parts of water and flour to get a nice wet mix, after that i stirred it with some honey to get it going.

I really need to start baking again.

>muh crumb

Sage

It's a melt if you add anything else, but there's noting wrong with that. I sometimes like to add bacon

>>8705452
But only tuna is a melt.

Also, how do you get a quesadilla to taste good like a grilled chee?

if I have the ingredients I usually don't like to make just grilled cheese because I find it really bland. I'll add some roast beef and a condiment depending on the type of cheese I'm using. Turkey isn't bad either. Not a grilled cheese anymore, but it takes 0.02 seconds before you cook it to up your sandwich game(even if you have better/different taste than me).

>>8705426
roll them up in a joint and light the end that's not in your mouth. inhale for a few seconds then exhale.

put them in a smoker

>>8705426
Spread peppers on racks. Smoke at 180F-200F for 4 hours. Keep smoker going until peppers are dry or remove and dry in a dehydrator.

Smoked jalepenos become chipotles. Smoked poblanos become anchos.

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>>8705228
>How do I even cut regular meat to get them thin as fuck?
With a decent knife? I mean seriously, getting meat as thin as pic related requires nothing special. Remember that it shrinks down quite a bit after drying.

>>8705228
Stuck in the freezer for an hour before you cut it.
Use a knife with a Scandinavian grind to get extremely thin slices.

>>8705228
chuck the meat into the freezer for an hour, that ought to help with the cutting

get a box fan and layer it with air filters from home depot and put the meat on those, strap it all together with bungie cords.

takes like 10 hours but you won't burn anything since no heat

>>8705195
>How long can you keep it refrigerated

No different than normal butter; it will keep for several weeks in the fridge.

>>8705195
>>8705199
Fuck off, junkies.

DUDE

salted pistachio nuts

Cassoulet

>>8705178
1 pound spaghetti
1 cup butter
3/4 pound Mizithra cheese

Boil pasta. Drain.
Slowly melt butter over medium heat until golden. Skim butter solids off top. Toss pasta with butter. Sprinkle with cheese to taste.

Sriracha

>>8705164
>taste good with meat
I like garlic aioli with steak
http://allrecipes.com/recipe/233390/quick-garlic-aioli/
Easy as fuck. I make it pretty much like that recipe, but usually use roasted garlic.

>>8705180
>garlic aioli
>garlic
>aioli

Steamed hams

>>8705095
Yes.

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>>8705974

>>8704900

that's a nice crumb

>>8704904

Fuck off

>>8704900
That's a pretty decent crumb, but I prefer 'e 'ead myself.

That actually sounds pretty nice desu

cucumber and mint are timeless summer flavors, and i wouldnt be surprised if they were some of the very first ice cream flavors

>>8704763
I'm sure it's no chocolate chip cookie dough, but I'll give it a try.