Archived threads in /ck/ - Food & Cooking - 1954. page

>>8262172
Whoops, not freezer. Fridge. Dunno why I doofed like that.

Anyway, cooking it pretty thoroughly. Still.

Your nose spent millions of years evolving to tell bad meat

If it smells bad, it's bad

>>8262172
JUST EAT IT MAN. YOURE FINE.

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This shit with two eggs, some cheese all on a tortilla with Sriracha is the ultimate hangover food.

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>>8260884
Loaded chicken nachos. It must have: black beans, corn, green onions, jalapeños, salsa, habenero sauce, and (real) cheese.

Fuck you, diet.

>>8260884
A SPAM AND FRIED EGG SANDWICH ON FRENCH BREAD IS GOAT

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>posts an image without a link to the article

>>8259770

Fucking jews man... everything gets smaller and also somehow shittier.

Fanta now tastes watered down and looks like it too.
Pringles are about 3/4 full and half the size, used to be you couldn't ecen get them out without tipping the container.

It's only gonna get worse.

>>8259770
TOBLEROOOOOONE

>>8258604
I DONT THINK BLACK BERRIES ARE THAT GREAT. GIVE ME BLUE BERRIES ANY DAY.

>>8258604
I like to use toothpicks and put the blackberries on them to make little blackberry men, then put them on top of some rafts made of bird meat and float it on top of a raging "sea" of blackberries poured into a casserole dish, you can also include an accent of "kraken tentacles" coming out of the berry sea and attacking the rafts and blackberry men, simply use the stem/vine of the blackberry bush, which naturally lends itself to looking like spikey monster legs.

>>8258609
blueberry flavor and texture is not as good as blackberry, the only argument you have is no seeds.

Preferably cyanide.

I wouldn't take anything being sold as "acid" today, get shrooms instead.

>>8257217
Eat some fibre and take a poop, coolest feeling ever.

>5.69/3 = .95

What did he mean by this?

>>8265642
>this is one of them pounded out

it's one cut in half

I ate a 20 ounce ribeye for dinner tonight...

This guy has a youtube vid recipe for a "poor mans filet". It's so tender and juicy and cheap!

https://www.youtube.com/watch?v=0RWJEOScToE

His other videos are really awesome for people who like to cook, but are lazy or low on money

>>8265409
If I'm going full tender stir fry or sub, I will buy a thick ny strip, and slice it myself with a chef's knife into thin, against the grain, strips, before cooking.
You know the original philly cheesesteak was paperthin ribeye, right? Just so you know. The famous kitchens that are known for it even use a deli slicer.
Ribeye works too, but doesn't have the even fat of a nystrip if that bothers you. I can go either way.
If you want to buy presliced steaks labelled thin, something like sirloin, then you need to hit it with a mallet. Pound your meat nicely once you buy it to increase tenderness. Marinating isn't the end all be all if you're going to use a lean cut, and then apply high heat to it so it seizes up.

>>8265409
Half a spoon of baking powder on the meat overnight

No you disgusting welp

How would you describe it? And from what region is the rat?

>>8265178
of course, that looks good as fuck

PLEEEEEEEEEEB

>>8265061

I like salmon-flavored cream cheese on a salt bagel. Really incredibly delicious.

>>8265111
strawberry and salt 4 lyfe brotha

Let it soak in hot soapy water for a couple hours

>>8265009
Baking soda + water
Not baking powder, you want sodium bicarbonate
It's all I used to wash with

>>8265038
Even under your arms and private areas?
Are you French?

Only when I eat out your mother's pussy.

>>8264936
But its fucking nasty though, I have to keep convincing her I have pain in my jaw to skip oral.
Even her fuckig stank is unbelievable.

The passage about whale meat in Mody Dick makes it sound delicious

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>>8264637
>Google
You didn't look very hard you Eastern European vermin.

>>8264658
Literally none of these links address OP's question.

Whipping / Heavy cream is just cream with more butterfat content, heavy moreso than whipping. You can't 'make' it at home unless you happen to own a dairy farm. I find it hard to believe that high fat cream isn't available in your vicinity though. That butterfat has to go somewhere.

>>8264637
from raw milk, take the top layer. there also some kind of sieves for that.
do you have cream cheese? for creamy sauces you could use that instead/dilute with water.
to substitute cream in beverages, use coconut oil or butter and whisk/blend.

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>>8264627
Love those two movies. I with Coogan did more stuff.

>>8264627
that series is great

well some good scenes from Partridge occur in the dining area of the Travel Tavern

https://www.youtube.com/watch?v=6RTJ4vHoYUs

>>8264470
WHERES THE MEAT?

its not very mexican....not even ish

I'm guessing you're some kind of runty european.

Looks like shit OP, I'd give it 3/10

>>8264439
You can cook meat before dehydration, I just don't know why you'd want to. It's pointless extra work so it's rarely done. But there are some examples of it

>>nitrates
They're used in all kinds of meats, lean and otherwise. But what may be confusing you is if you're only reading about sausage recipes. Most sausage recipes require a minimum amount of fat otherwise the texture comes out awful.

>>how important
Depends on your opinion of risk and what taste you like, really. The nitrates contribute to the color, flavor, and safety of the finished product. OTOH there are some old-school cured recipes that don't use it.

If you're interested in this stuff then I highly recommend the book Charcuterie by Ruhlman.

>>8264450
My oven has busted temp control and I'd rather err on the side of caution when dehydrating. That being said does the book say anything about pork hearts? There's a bunch for a good price at my grocery store but won't to know if there is anything I should keep in mind other then it'll probably be kind of tough.

>>8264543
I can't recall anything in the book about pork hearts specifically but I haven't done every recipe.

I do make a lot of sausage though. You can use any cut of meat as long as the fat content ends up correct. If you choose a lean cut (like heart) then you'd simply add some extra fat to it. If you make sausage from a fatty cut like shoulder then you generally don't need to add any extra fat. I have made sausage with chicken hearts many times, tastes great.

As far as dehydrating goes, I'm less knowledgeable about that than I am with sausage, but I do know that the thickness of the meat and the humidity of your drying environment is critical. If the meat dries out too quickly then the outside will form a hard layer that prevents the moisture from the interior from escaping. That will spoil the meat for sure. And, of course, if it dries to slowly then it could spoil before the moisture content got low enough to render it safe. So I'd stick with tried-and-true recipes for that. The type of meat shouldn't matter, only the thickness/shape and the environment in which you dry/cure/dehydrate it.