Archived threads in /ck/ - Food & Cooking - 1528. page

I'm not that interested in television programs or celebrity chef vanity memoirs, but apparently he triggers the alt-right crowd for some reason, so I'm in favor of him in a general sense

>>8502084
i like him but but i wish he would keep his personal politics out of his show

>>8502084
Was getting cuckholded by his wife every time he went on a business trip. Prolly can't get it up anymore anyways

>>8501627
freshhhh-ly ground black pepper

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>post yfw you remember there are literally still people on this planet who buy and use tasteless pre-ground pepper

>>8501632
Hi Chef John.

>>8501627
What size mill and what kind of peppercorn did you get?

I'm going to finally buy a pepper mill and peppercorns after I finish the last of giant plastic carton of preground stuff that we've had for about 3 years. I only have a few more weeks worth of it left.

I was planning on getting this from Peugeot, but I'm debating what size is appropriate (is 7" capacity enough):
https://www.amazon.com/dp/B000RADVJ0
that was recommended from this shootout:
http://thesweethome.com/reviews/best-pepper-mill/

I don't know what kind I should start out with.
http://www.seriouseats.com/2012/07/taste-test-black-pepper-what-are-differences-in-varieties.html

It's WAY cheaper than fucking honey. I wouldn't expect companies to use honey anytime soon, especially since sucralose is noncaloric. If you want honey as a sweetener in your food that badly, just make your own foods with honey in them

I have a big canister full of of Splenda in my pantry next to my canister of regular sugar. I think it's great. I use it in damn near everything because you can use half the amount that you would usually use of sugar, with less calories. Maybe it tastes "off", compared to regular sugar, but I've never really liked the taste of regular sugar. Sucralos tastes "cleaner" to me somehow. When I add it to stuff it just makes them taste sweet without anything extra so the other flavors come out better.

I havn't tried many other sweeteners, but it's waaaay the fuck better than fucking Stevia.. now that shit taste fucking "off". Its sickeningly sweet and with an aftertaste of twigs and leaves.

And honey is great, but it's just not something I want to use in most things because I don't want that added honey flavor.

Fun fact: that shit passes right through your body and your water treatment facilities.

Look for it in an ocean near you.

lol
gross

>>8501372
Stop being so gross anon.

>>8501372
Yeah it's probably safe if you cleaned it well, OP. Maybe boil some water in it for a little bit to make sure you killed everything first.

>>8501252

Mouth Feel

>>8501252
All I hear is

>autistic screeching

>>8501252
>"this wine is bad"
>"it lacks the flavor profile I want"
>repeat for every glass of wine ever
Kill these people.

>>8501172
Usually something that doesn't give me the 'beetus.

spagooter

>>8501172
>not the Bacon Big Mac
It's 2017 friend-o.

If you have no access to a kitchen and live in an alleyway or something, they're great

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>>8501027
Why? What has the dumb kid done now?

>>8501044
i needed a new oven for about a year and it was a great substitute, now that i'm back in oven world i don't use it

beets are good in salads and soups and stews

pickled beets are p good

>>8500918
Roast them. Coat in olive oil and place in a tinfoil packet with rosemary, thyme, and/or tarragon. Roast for 1 hour at 400F. Let cool, peel (the skin easily scrapes away), chunk and eat plain or mix with salad, make borscht, anything really.

you became a pleb

Mickey D's was always good

>>8500884
>billions yearly paid into customer relations/market research

Mc D is scientifically proven as good tasting.

>>8500688
oven baked milk

Do not sexualize the turtles

>>8500688
Tres leches cake

Indr:
Cake:
5 eggs seperated
1.5 cups flour
.5 cups butter (one stick) (room temp)
1 cup white sugar
1 tsp baking powder
Liquid filling:
1 can sweetened condensed milk
1 can evaporated milk
2 cups whole milk
Icing:
1.5 cups heavy cream
1 cup sugar (lightly blended with .5 tsp cornstarch for superfine texture [granulated is too big])
1 tsp vanilla
Method:
Cream butter and sugar together until light and fluffy
Whip egg whites until soft peaks form
Sift flour and baking powder
Add eggs yolks to butter sugar one at a time and then egg whites, take this part low and slow, use a rubber spat
Add flour ~4Tsp at a time until mixed
Put into pre buttered pre floured baking dish and bake for 30 min or so at 350 (yadda yadda toothpick)
Let cool, meanwhile take the filling ingredients and mix thoroughly, but not vigorously
Add to cooled cake and put in fridge
At this point it'll look like shit, but the stiff egg whites helps this cake become a sponge and in a few hours it will soak up everything
Take the cream and whip lightly, add the superfine sugar and vanilla and whip until firm, but no more. Apply to cold cake and keep cold

To serve with this, I suggest a fruit coulis rather than a compote because the thinner coulis mixes better with the milky filling the cake has.
I suggest 2 cups strawberries, 1.5 cups water, 1.5 cups sugar and .5 cups apple juice (to taste, I like the brightness of apples next to the strawberries and milk)
Prepare strawberries, quarter and add everything to a pot. Cook on low until done (watch rapid boiling because sugar can crystallize out)

Aaa

>>8499723
I'm not sure what you mean. Are you saying you haven't seen any activity in your airlock? Or are you saying you see a layer of sediment in the bottom of the fermenting vessel? Those are 2 very different things. Explain.

>>8500118
>Or are you saying you see a layer of sediment in the bottom of the fermenting vessel?

This. Airlock has some bubbles but all the yeast is still at the bottom. The first two days all the yeast was bubbling at the top of the jug. The instructions indicated that I had to clean the airlock after two days so I did that; afterwards is when I noticed the yeast sediment fell to the bottom

Quite a few of them are. Some of them smoke. Some of then are skinny. It's nuts
Oh, is this a thread where you just make fun of fat people? Thank you for this. It's making the board a lot better

>>8499658
never trust a skinny chef. he clearly doesn't enjoy eating.

>>8500068
Maybe he eats good food and not shitty fried stuff

>>8499295

>microcreamery

more like micromemery amirite

>>8499387
rite

>>8499387
>>8499457
I didn't actually get anything, but it smelled pretty good.

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>>8498898

Frozen vegetables are tasty and convenient. That would be about the only frozen item I'd suggest.

frozen burritos. Try to find shredded beef ones and maybe get some hot sauce to go with them.

I used to buy those small banquet kid's size meals because they were only a dollar each, and not too ridiculously high in calories. I would eat them when I was too lazy to make lunch/breakfast.

But I stopped when I noticed that eating them actually made me more hungry later on.
Also they were really low quality. I kept finding bone fragments in my chicken fingers.

If you don't give a flying fuck about calories or your health, those Marie Callender's pot pies are absolutely fucking amazing.. and this is from someone who normally hates pot pies.
I think their other frozen meals are good too, but it's been years since I had them.. but I'll never forget how good those freaking pot pies were.

Needing to cook is the best way to learn to cook

You're off to a good start

Just don't let yourself start buying premade garbage

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>>8498058
>parents bought me an entire kitchen's worth of le creuset shit

>>8498084
I'm supposed to make my own cookware?