Archived threads in /ck/ - Food & Cooking - 20. page

Make spaghetti and meatballs from scratch. Not at all hard.

File: Untitled.png (56KB, 509x610px) Image search: [Google]

56KB, 509x610px

You don't even have to cook.

>pic related

>>9420108
I flour the fuck out of it after cutting and then freeze it, turns out fine

>>9420112
oh shit you said premade, my bad

File: 1505171299040.jpg (18KB, 303x303px) Image search: [Google]

18KB, 303x303px

>>9420108
>premade gnocchi

>>9419602
Shit Stack

File: Triple-Cheeseburger-Mcds.jpg (28KB, 500x352px) Image search: [Google]

28KB, 500x352px

Triple cheeseburger

File: 1505271496072.png (850KB, 554x800px) Image search: [Google]

850KB, 554x800px

>>9419374
Fuck if I know

>>9419394
But they're hard. wtf?

Don't know the answer but I'm bumping this thread for interest. I really love dried apricots and wish they weren't so fucking expensive. If these taste anything like the Sun Maid dried apricots at Kroger I'm gonna clear out the local Indian grocery store

File: food revoloution.jpg (13KB, 197x256px) Image search: [Google]

13KB, 197x256px

>>9418401
Pic related is a god-tier beginner cookbook.

Also check out Good Eats - Alton Brown. That's another good resource for noobs.

File: WWJCD.png (461KB, 552x661px) Image search: [Google]

461KB, 552x661px

>>9418401
I found a torrent of both volumes of Julia Child book ton's of great info. same with her show which can be found on youtube

>>9418444
he get's a lot of grief but it really is a fantastic beginner's guise.

It's not a list of recipes he thinks you should know, rather it's a guide on the basic of putting together stews, pasta, breads and other dishes by using ratios and substitutions. Absolute 10/10 for beginners imo.

>>9418165
There are tons of cook books out there of varying quality. I think it's worth investing in at least one good one.

>>9418165
While there are certainly some turd cookbooks out there, most of them have a higher standard than anything you'd find online. It costs a lot of money, and involves an editorial and review process, to get a book printed. OTOH any idiot can post a recipe online.

Here are several I can vouch for:
General/Fundamentals:
La Methode and La Technique - Jacques Pepin (or the later compilation "Complete Techniques")
Mastering the Art of French Cooking - Julia Child
Modernist Cuisine
Joy of Cooking (especially the 1960-1970s editions)
Good Housekeeping Illustrated Cookbook
The Professional Chef (current edition is expensive, previous editions very economical)
Ethnic/Speciality:
Charcuterie - Ruhlman (sausages, cured meats)
Bread Baker's Apprentice
Pok Pok - Andy Ricker (Thai)
Thai Street Food - David Thompson (Thai)
Land of Plenty - Fuchsia Dunlop (Sichuan Chinese)
Mastering the Art of Japanese Home cooking - Moriomoto
Iron Chef Chen's Knockout Chinese - Chen Kenichi
Mrs. Beeton's - British
Heritage - Sean Brock (US Southern)
Into the Vietnamese Kitchen - Andrea Nguyen
Anything by Steven Raichlen (Grilling and BBQ)
Franklin Barbecue - Aaron Franklin (BBQ, especially brisket)
Various books by Gordon Ramsay (Excellent if the topic is British/French; other cuisines meh)
On Food and Cooking - Harold McGee (science, background, theory)

Ah. German style ketchup. Gross af. Tastes like cheap pasta sauce.

File: 1232358638811.jpg (14KB, 250x216px) Image search: [Google]

14KB, 250x216px

>>9418224
It's an acquired taste, pleb.

>>9418224
It doesn't disguise the flavor of whatever it's eaten with.

File: robbie_rotten___season_3_promotional_by_shinjuchan-d51dd36.jpg (147KB, 960x640px) Image search: [Google]

147KB, 960x640px

Another quality thread died because you posted this

>>9418077
>quality thread on the bottom of page 10 on a slow board
It was probably some fatass 30 year old woman going
>OMG I WANT TO EAT THIS BUT I'M SO FAT UUUUUGGGGGHHHH

what the fug is a flavor profile

>>9417995
Pics pls. Usualy I go with peppers of all kinds when doing a jerky

>>9417995
Jerky sounds like a good choice since that's a very lean and mildly flavored cut.

You could also use it for curry, stir-fry, or any other fairly strongly flavored dish. It's too lean for making sausage from.

>>9417995
The following works really well for pork jerkey
Soy sauce, lea & perrins, some water, brown sugar / honey, pepper (red, black, white, etc.. as trips of truth >>9417999 said: the more varieties the merrier), a little bit of garlic and ginger.
Also, keep the oven lower than 250, If you have to use an oven, make sure to keep the door open. You want to dehydrate the meat, not cook it.
You can also try it Alton Brown style by just using a box fan and air filters or windows screening.

you can make it however the fuck you want mate, but if you haven't tried it with the sabayon, why not?

have you got marsala?

My mom makes some killer tiramisu

>>9416522
>have you got marsala?
Nah m8, I am making it with coffee liquor, I didn't even knew until few days ago googling recipe that some of them use wine.

>finishing sauce
what do u think nibba

>>9415659
Jerk off into your hand and lick it.

>>9415492
Your mother wrapping her pussy around my dick

>>9415498
Can verify.

Similar to raw carrots. Small nibbles are sweet, big bites are like cardboard.

>>9415463
Or brown sugar. Push your fingers into it and it's soft as fuck. Punch the packet and it's like punching a brick.

>>9415455
those jew-wizards are called food scientists

File: IMG_1311.jpg (727KB, 2048x1536px) Image search: [Google]

727KB, 2048x1536px

fry bacon in pan
remove bacon and set aside
add some of the bacon grease to large pot
fry onion in bacon grease
add flour to make light roux
add 4 cups chicken broth and bring to low boil
season
boil cubed potato for 30 minutes
reduce heat and add 1 cup cream, 8oz grated cheese, crumbled bacon, and green onion

veeola

File: 1487667105428.png (36KB, 225x178px) Image search: [Google]

36KB, 225x178px

>>9414950
wait a second... those are red lobster biscuits!

File: 4L_UIMkG1ck.jpg (583KB, 1200x1600px) Image search: [Google]

583KB, 1200x1600px

These are like heroin for me. I have to avoid supermarkets that sell them because I can't help but buy, and then I can't help but demolishing the bag immediately.