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Archived threads in /ck/ - Food & Cooking - 207. page

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Why didn't you fags tell me that horse meat was delicious before?
Anything else I've been missing out?
45 posts and 10 images submitted.
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>>9339712
Seals, especially when they are under 5 months old. Best meat you will ever have.
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>>9339712
Horse dont taste that good other wise a lot more people would be eating it, deer is a better alternative
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>>9339712
Chicken kidneys, the organ found in the bony part of a chicken thigh. Savory, delicious and a nutritional powerhouse, packed with vital nutrients, fats and minerals

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10 year old me thought this was a lot better than 27 year old me. Anyone else duped by the return of Oreo O's?
21 posts and 7 images submitted.
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I didn't know they were gone. What about Reeses Puffs?
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>>9339682
Reese's puffs never left the shelf. At least those taste like PB, Oreo O's taste like I don't know. Not Oreos
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Little kids have shit for taste buds, remember when this was the tits?

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Some what new to cooking (been cooking for about two months now).

I have a good all clad skillet and I am looking for a stock pot as I cook a lot of soups/pasta etc.

Found this at a thrift store for $100 and it looks in good condition.

This one says William Sonoma Made in France, I know the Mauviel are good cookware, is that same quality or inferior? This is supposedly made by Mauviel for William Sonoma

Bit confused though what's the difference between the pots that are stamped "William Sonoma Made in France" versus the ones that say "Mauviel Made in France"?
And the size is 6qt, is that big enough for my needs?
I know there are bigger stock pots with longer walls, but I usually like cooking once a day and eating it throughout the day, that's why I prefer soups because of the variety of ingredients
22 posts and 3 images submitted.
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If you want a stock pot you want it to be big. Big enough to hold 3 chicken carcasses at least.
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$100 is meh price for that. It's not bad or anything, but it's not some fantastic steal either.

I've seen larger pots with thicker walls go for less.

Originally the difference between Mauviel and WS Mauviel was traditional tin lining vs Stainless lining, and traditional cast iron handle vs stainless or bronze handles.


However modern Mauviel has moved to stainless lining and no longer uses tin, and they've stopped producing most of their cast iron handles as well and instead use a stainless steel handle that has been electroplated with iron.
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>>9339637
6 quarts is very small for stock pot.
You want 15 quarts so that you never worry about volume.

Get a regular steel 15 quart pot and you'll be much happier.
I paid around 40 bucks for mine like 5ish years ago
Never let me down

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Any advice for working at a fast food manager? Stories in general about food service to prepare me would be appreciated too.
21 posts and 3 images submitted.
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whats your pay?
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>>9339591
I was the McDick supervisor in tge other thread.


All I can really give as general advice is you need to learn to roll with the punches. Also become extremely good at compartmentalizing you're feelings and learn how to handle stress perfectly. Oh and learn when to be a friend and learn to when to be a boss, I made that mistake a lot when I first became a manager.


Im on my phone so it's hard to green text stories but if I remember to come back on later I might share a few.
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>>9339614
How long do strawberry pies take to make? I only ask because literally every single one I've ever bought has been past the "enjoy by" time.

I don't want to be that guy, but I also want a pie that wasn't supposed to be thrown out 2 hrs ago.

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Any Germans here? I need a recipe for Swabian lentils. My grandparents used to make a great one. Curious about what spices and amounts you'd put in. I think they used to put a bit of juniper but I don't know about anything else.
7 posts and 2 images submitted.
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>>9339536
Swabian lentils.
Boil pot of water
put lenitls in
Sweat into pot to save on salt
Throw in a few rocks to save on spices
Make sure water is from tub to save on water
>>
Here you go anon:

http://www.chefkoch.de/rezepte/272611104325658/Linsen-Original-Schwaebisch.html

Shouldn't be any problem for google translate
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>>9341312
intramural german burns damn

okay /cgay/ how the fuck do i properly fry an egg , i prefer them a but runny but mostly done
16 posts and 4 images submitted.
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cook in hot oil off the heat
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>>9339415
>heat pan
>oil in pan
>egg in oil in pan
>egg
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>>9339415
Heat the pan, add some butter, put egg in pan, take out when it looks good to you
Don't listen to these retards:
>>9339476
>>9340348
>oil

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>monthfeel

Friendly reminder, IT DOESN'T EXIST

mouthfeel is just an excuse used by manchildren and actual children to try and sound mature about their child like autistic distaste for something only children worry about

If you can't enjoy good for it's complex flavors, and smell profile, then don't eat food in general, you're not good enough for it
10 posts and 2 images submitted.
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>>9339201
Good thread
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>>9339201
>texture doesn't exist
okay pal
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>>9339201
anyone who holds any preferences at all = neckbeard

There's a new restaurant on my town here on mexico and they are selling subway-like giant sandwiches.

should I try one lads?
they look damn fine.
13 posts and 1 images submitted.
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Do what you want
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It's a front for the cartels.
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>>9339128
Sounds fun hombre

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You may be surprised
34 posts and 4 images submitted.
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Well if the chicken is alive and laying eggs I'd probably just say all of them

I mean "healthy" is a really subjective term
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>>9339055
Enjoy your ban
>>
2, yellow from a corn diet

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Thoughts on America's Test Kitchen?
20 posts and 5 images submitted.
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How is the show since the old guy who looks like a high school math teacher left?
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>>9338921
it's alright now, the first few eps were awkward.
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>>9339279
>the first few eps were awkward.

of what season? wtf

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I have an absolute shit ton of avocados I'm looking to use. Like too many. What should I do with all of them? PLEASE HELP
9 posts and 1 images submitted.
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Guacamole, you retard. Or shove them up your ass.
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Have them on burgers
in salads
in avocado vegetable sushi rolls
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>>9338902
I will make some but I seriously have like 30 avocados.

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Have you guys tried mushrooms in chili? I'm a big fan of both mushrooms and chili, I will be making chili very soon and my roommate suggested adding mushrooms to my chili, it doesn't sound too bad but it will be in the slow cooker for the next 6-8 hours so I don't know how the texture will end up. So any of you find mushrooms to be a good chili addition?


Any other good ingredients y'all like to add to chili?
I always thrown in a good chunk of the darkest chocolate I can find along with vinegar and corn starch to thicken it a bit
6 posts and 2 images submitted.
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>>9338729
mushroom texture stands very well to being overcooked (ie. not burnt). That said, I'd pan cook them first to get a little caramelization happening on the surface, also it releases some water which just helps control the total liquid in your end product

they definitely won't hurt the chili, it'll just add the normal notes of earthiness
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>>9338729
Works out pretty well.
I used quartered crimini and white button mushrooms instead of meat once when I got a request for vegetarian chili, turned out much better than I ever thought a vegetarian chili could be.
I did go out of my way to make sure I was using gmos, msg, and fried everything in bacon grease though, because fuck you Mike I put up with you being a gigantic faggot but I draw the line at having to put up with your picky asshole boyfriend.
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>>9338729
Agreed about the chocolate.

>corn starch to thicken it a bit
You shouldn't need to do that. If you have a good base of chilis (actual chili peppers, not just a tiny packet of "chili powder") that will provide all the thickening you need.

I'm a big fan of using equal parts beer and tomato juice or V8 vegetable juice as the liquid for the chili. Whatever liquid you use should be flavorful. Don't use water.

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>tfw adults chew with their mouths open
17 posts and 3 images submitted.
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>>9338728
I'm just aerating the aromatics bruh
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>>9338750
You sound like your guzzling cum when you do that.
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>>9338757
That says a lot more about you than it says about me

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What is your opinion of Steven Raichlen the author of the Barbeque Bible and host of PBS shows such as Project Smoke and BBQ University? Is he someone you want to listen to for recipes?
9 posts and 2 images submitted.
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>>9338657
I can't think of a better source of BBQ recipes. I've only seen about ~20 min of him on TV, but I own a few of his cookbooks and every recipe I've tried has been great.
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>eating meat
>>
I think his recipes and techniques are excellent. I've made several things one of which, the ham style cured ribs were superb. Having said that, he seems irritatingly smarmy but at the same time pretentious. He's also subtly shilling equipment.

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>making tea cakes for my friends
>other bitch friend barges in the kitchen and starts blabbering about her new teacup set
>I can't concentrate
>start icing the cakes
>bitch friend randomly hugs me and causes me to squeeze too much icing all over the cakes
>as I'm glaring at her and the cakes she accidentally drops her teacup set on them and crushes them
>I had to give my friends a bag pretzels instead
>bitch didn't even apologize

What are your worst accidents in the kitchen?
13 posts and 1 images submitted.
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>>9338622
You sound like a cunt
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>>9338622
You sound like a retard with appropriately intelligent friends.
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I think this is a stealth pony thread.

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