Archived threads in /ck/ - Food & Cooking - 1665. page

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>>8425619
filename

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Whatever is cheapest.

>>8425619
>>8425630
>>8425631
>>8425673

Just don't. We don't need another white guy buying a cleaver and then shitposting on /ck/ two days later because he didn't know how to properly use his cleaver.

t. Chinese guy

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>>8425617
>parmesan

>>8425617
Use 80/20 and pork, breadcrumbs, pecorino romano or parmigiano reggiano and powder it instead of shredding, ditch the thyme, get fresh basil and oregano, and saute the onion and garlic in the oil from a can of anchovies. Break the anchovies down and fry them until they melt in the pot you're making the sauce in.

>>8425617
>meatballs with spaghetti noodles

This meme needs to die. Spaghetti is completely impractical with anything other than alfredo and/or shredded chicken and/or eggs. Next time, getcha some rigatoni or penne and have a seat at the big boy table.

>>8425583
yes and years

>>8425583
My brother never got over it, he likes either super spicy food(mostly tikka masala) or margherita pizza(peels off the cheese) and if a sauce has anything in it other than mince like say vegetables he will pick them out and not eat them, Its strange because i will eat and try almost anything but he eats very few things and what he does has to be made his specific way, the only burgers he will eat other than ones he has made himself(which has to be fresh meat for some reason even though he freezes it?) are mcdonalds burgers lol, hes the fussiest person i know and the only fussier person ive met when i was younger is this kid who would only eat mcdonalds chips and ice cream.

>>8425583
when i was little, how i gto over it, also while i was little, thanks to the belt of my mother.

It acts as a desiccant

>>8425318

It absorbs moisture and prevents the salt from caking together.

You'll also see the same thing done with a piece of saltine cracker.

>>8425318
it's supposed to keep the salt from clumping together, but it clogs up the holes if they break, so they're not all that effective

>>8425079
>let sit 24hrs in plastic container
why? it's not going to make a noticeable difference.

Leave the breast in the brine of jalapeno peppers (or pickle if you're a bitch) for 30 minutes, coat in seasoned flour and pan fry.

>>8425097
I was afraid /ck/ would bully me if I divulged that information. Pls recommend spices.

>>8425104
I've had good experiences brining, but what's the optimal brining time?

>>8425109
Not that guy but I just brine them 30 mins before cooking.
I'll grill/cook them in a sauce/rub. If I marinate them like when I make satay i'll leave them for 6 hours.

>>8425049
>2016
>not realising lemons are just unripe limes.

lemons and lime go together just like peanut butter and a another brand of peanut butter
mmmm mmmmm good

It depends on what type of cuisine you're cooking. I usually put lemon in when I want acidity but not too much flavor. Limes I put in curries and such when I want the specific lime-y taste.

I also prefer lime water to lemon water. It's just tastier.

Totino's pizza
Jack In the Box """tacos"""
All memes aside, I would sincerely include the McChicken in this category.
Biscuits and Gravy is garbage white trash food that's awful for you, but it's so fucking good.
Slim Jims
Whatever the fuck those seasoned fries were they used to serve in highschool cafeterias. (I graduated 10 years ago. I'm assuming these still exist)

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>>8424949
I get down with those 99c "Pot Pies" like once a month. I know it is garbage, but they resonate with me for some reason. I'm pretty sure the brand is Banquette...and they're like 1200 calories each, but it's comfort food for me.

Also never nuke them, it's worth the wait in the oven.

>>8425535
I don't really notice a difference in the oven do you
Also when I eat those I punch in the top crust from the edges and mix it up with the filling and add black pepper to match the saltiness

good job on plating

now make a breakfast that isnt unsatisfying and 200% of my daily cholesterol intake

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>>8424810
>he doesn't fan his strawberries

That's 8 months in the iso cubes, creep.

>>8424821
I see that you still follow the yolk cholesterol broscience. Let me clarify a few things...

Two eggs have approximately 130-140% of your daily intake of cholesterol. What is commonly overlooked is the effect of egg yolk on blood levels of LDL (bad) vs HDL(good). In healthy individuals following a conventional, balanced diet, the consumption of two eggs (hard boiled or poached) shown little to no nominal increase of LDL, where the HDL levels had shown a slight increase. After the final week (a month's time), both LDL and HDL had met a symbiotic level where both numbers had decreased. Why that is significant is hardly worth further elaboration due to lack of nutritional education and shitposing on this board.

I will say this: That breakfast looks darn tasty, but as already aforementioned, the strawberry ought to be prepped in some fashion; at the very least the green be removed.

>there are people on /ck/ who dont make their bacon in the oven
>in 2017

>>8424734
>>8424769

thats haram guys

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>2010+6
>not making your bacon in the microwave

>>8424711
branston pickle is a chutney, a sauce

>>8424711
>American education

>>8424716

He's right though. "A" pickle is not a condiment. Pickle can be. Get the difference?

What do you mean by making your own spices? Growing then dehydrating and grinding, or buying shit at the shop and mixing it up to make a spice blend?

>>8424522

Why the fuck would you do that? It's going to be way too expensive and inefficient, not to mention a waste of time.

>>8424556
Making paprika's probably not too bad, and the pic also includes rosemary, bay, garlic and nutmeg, all of which are reasonable to grow yourself, climate permitting. Peppercorns, could be grown yourself, but they'd be a pain in the arse to harvest, so you'd only be doing it because you enjoy keeping a garden, I guess.

The best tofu is fried tofu.

Prepare to remember all those reasons you stopped eating it in the first place.
Such a disappointment. You can barely even troll /ck/ with tofu, it is universally hated.

>>8424113
>I have some chicken stew, can I just heat it up in some of that broth?

Yes, if you enjoy the taste of disappointment.

Try this instead:
https://www.youtube.com/watch?v=ob2CYmTx9PM

>>8424126
Tofu just.. Doesn't taste like anything. Which is why you fry it and serve it with hot sauce, and only use it to add volume/nutrients. Sperglords who assume it actually contributes to the taste are going to end up disappointed.

>>8423987
Soy, garlic, honey, Worcestershire

Fish sauce duh

Duck sauce.

>>8423619
there are some meals im better at than both of my parents, surpassing my mother wasnt that hard considering the used some of this maggi fix stuff. i simply dont have the variety yet, but this will change.

>mum was English
when i stopped making food that was exclusively meat and potatoes.

When I realized that steamed vegetables actually don't have the texture of mush when you make them correctly.

>>8423552
>Roman style base
Wew.

Stop talking utter shit. Store bought pizza never has the flavor and density that Dominos, etc has. I've yet to buy a store bought pizza where the cheese didn't taste like rubber or where the pepperoni didn't just fall off.

>>8424506

Major pizza chains are literally frozen pizzas. The only difference is that they thaw them and assemble them.