Archived threads in /ck/ - Food & Cooking - 1621. page

With a recipe.

>>8449862
weebs get out

>>8449891
Good bait. Or retarded poster.

I don't know, but they must've been pretty COOL

Italians

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>>8449768
You son of a bitch.

>>8449723
As a licensed doctor, I can tell you that it does not. Eat well and exercise and you'll be fine.

>>8449732
Can you post a picture of a tomato using your stethoscope to check up on a potato?

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>>8449744
No but here is a picture of a pineapple checking the vitals on a grapefruit while being observed by an onion.

Any questions

>>8449649
>>Have no idea where to begin

Buy a book on mead making.

>>8449649
>spoonfeed me!
no

>>8449669
Google Joe's ancient orange mead and prepare to spend a shitload on honey

>>8449547
I go grocery shopping once a week. I pick what I want to make for each meal and buy what I need.

I normally cook a big batch of something on the weekend and then re-heat it for lunches during the week. Pick something that reheats well like stews, hearty soups, chili, pasta + sauce, etc. Those are great for lunch at work or school because you can easily reheat them in a microwave.

How long you buy for is totally a matter of your preference. I think a week is a pretty good time since most foods will keep that long in the fridge without any special effort needed.

>>8449547
>How the fuck do you meal prep?
Prepare ingredients ahead of time, get them chopped up and store them in a way that will keep them edible until you need them.

>What do I even prep for?
The meals you eat. I have stocks, sauces and full meals ready to go in the freezer.

>Also how do I do it in a way to gain weight?
Figure out what makes you gain weight first, and prep for it. For example, you probably need lots of protein and high calorie foods. Find recipes that fit your criteria and prep ingredients for them so you can cook your meals in less than 15 minutes as opposed to an hour plus.

>I was thinking to simply buy groceries and make lunch for the whole week. But what do I buy? how do I not make it taste like ass from being in the fridge? Do I buy for one week or two?

Depends on if you know what you're going to cook, when you're going to eat it and if you can eat it before it goes bad. Figure out your diet before shopping.

For the last thing, I cook in large bulk because I live alone and don't have time to cook for a lot of time every day. I stick to stews, soups, curries, chili, etc and when I don't want to throw it in the microwave I'll make chicken with rice and asparagus. You seem like you're having more trouble finding sustainable recipes than prepping food.

>>8449547
>spoonfeed me!
no. at least do some research before you come here. or tell us something about what food you prefer. how much time per week or on how many days you have time to cook. how many protein you're aiming for. basically anything that involves you knowing what you're talking about. this board is not for other anons doing ALL the work for you

>>8449544
It's great for hash browns actually, and yeah it does veggies okay. Boneless chicken should be okay but I wouldn't do bone in and fish fillets should be fine.

What do you have on hand to make?

>>8449544
Hot ham and cheese with two fried eggs on top

>>8449544
Some of the best steaks I've ever had were cooked on one of those

BLOODY BUM PTOOEY

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one of these every once in a while after the gym
white castle when im really tryna kill my workout

Literqlly, kebab

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>>8449270

It is generally a myth now. Consumers and businesses in China by and large, are aware of "gutter oil" and neither produce nor use it for cooking. Gutter oil was/is used in extremely destitute areas where actual cooking oil was/is unavailable.

>>8449287
lets hope so. I think they could still use it as biofuel, but I'm not sure if it would be worth the time.

literally all Indian food looks like some kind of vomit

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>>8449212
tastes incredible though

>>8449212

Typical leaf post...

>>8449191
i used to but its just more work than its worth so i stopped

>>8449203

How so? It takes 15min to put a kit on.

Do cider/wine and you don't have to piss about with bottles and carbonation. Just put it in jerry cans/2L coke bottles.

>>8449246
The boil generally takes an hour. Then you have to cool it before pitching the yeast. Then you have to bottle it. Kits here generally end up being $1 per 12oz bottle made. It is fun and helps you learn about beer but is usually not way tastier or economical.

>>8449190
never had it but yeah its pretty good. you should go.

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>>8449195
>never had it
>its pretty good

Good question OP. The one near me looks so shitty from the outside I was amazed to find out they're a chain.

any amount of time

>>8449000
Depends on the floor really.

I never understood the 'rule'. Food isn't going to get more or less dirtier if it's been on the floor for five seconds or a minute.

Hoisin is really easy to make. It's basically 5-spice and soy.

4 tablespoons soy sauce.
2 tablespoons smooth peanut butter.
1 tablespoon dark brown sugar.
2 teaspoons rice wine vinegar.
1 garlic clove, finely minced.
2 teaspoons sesame seed oil.
1 teaspoon hot sauce (more or less to taste)
1/8 teaspoon black pepper.

Tso's is ~just sugar, water, vinegar. Otherwise, use whatever; it's not gonna be Tso's, but it'll still taste good.

>>8448900

>Hoisin sauce
>Peanut butter

What the fuck is this shit? That's sambal kacang you're making, not hoisin.

Hoisin has a bean paste base, with chilli and sugar

Not sure of the differences, but when you say you have tried Indian curry, keep in mind that North & South India have pretty different styles I think.

I love some fresh Naan & good Indian food

>>8448722
There's a massive amount of variation among even just Thai curries. Some are spicy as fuck, some are mild. Some are sweet, some are not. You're already making a mistake by classifying Thai as a "kind" of curry. Same with Indian, really. They also have a massive variety of dishes that might be called "curry".

About the only one you mentioned that could be even remotely considered as a single type is Japanese.

Curry came to Japan as follows. During the 19th century when Japan was opened up to the West they realized their Military was far behind the times, so they copied the West. They revamped their army and based on that of Prussia. They based their navy on the British. They went so far as to copy every procedure used by the British, right down to the British naval recipe for curry. It started out being a dish served to sailors aboard ship. Then curry restaurants popped up around naval bases, originally to serve sailors, but the popularity grew beyond that. Japanese curry therefore has its roots in a very specific recipe that was copied from the British Navy's cookbook. But even then you get local variations & twists on the dish, just as you would with any other food that's been popular for a while.

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easy to make thai curry at home, this brand rocks. Just add coconut milk

You can find it at Asian markets.

>>8448717
TGI Fridays

McD's.

>>8448717
Aguante Luisito