Archived threads in /ck/ - Food & Cooking - 2098. page

Holy crap, hivemind:

>>8159016

>>8166988
Why does that pie look more like fudge?

>>8166956
ever been to mongolia?
Not a lot of cows there. Lots of goats, yaks, horses and camels.

>>8166961
I Think it would be a good experience but much too poor and over worked lol.

>>8166835
It's ghee.

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>>8166837
>ghee
>in rendang
I'm sure OP appreciates you trying to help, but that's not how to make rendang.

>>8166835
You're doing one of two things either
a) you're using the right ingredients but are cooking it wrong or
b) you're using coconut milk in place of coconut cream

Coconut cream is /at least/ 15% fat by weight, Higher is better and rendang tends to use higher fat coconut cream.
Go to an Asian supermarket and compare the cans and/or cartons of coconut milk. Pic related is the one I use. Look at the nutrition label. If you live anywhere other than North America, the nutrition label will likely provide information per 100g of product, so just choose the one with the highest fat.
If you are in NA, you'll have to do some maths: divide the number next to "grams of fat per serving" by the one next to "serving size," which will be in both oz or fl oz as well as g or ml. You're going to be using the g/ml number.

Say that the fat number is 9 and the serving size number is 56, then 9 ÷ 56 = 0.16something. This means this particular coconut milk is 16% fat by weight.

Now, to separate the cream out, pour the can into a container and fridge it overnight. The cream and coconut solids will rise to the top, the coconut solids dispersed throughout. The water will be at the bottom. The fat will have solidified, due to the cold in the fridge and can be removed by hand, leaving the water behind.

Make your rempah, cook it in the coconut cream until the cream "breaks" (that's when the fat and solids separate, leaving lots of fat globules floating about), add the beef (brisket or shortrib is best here), cook until coloured but not cooked through then fill with coconut milk.
Bring to the boil then slow cook until most of the liquid has reduced out, leaving a thick sauce of coconut solids, coconut oil and spices behind.

>>8166835
They don't skimp on the cooking fat, and use fatty cuts of meat cooked for a long time. There will be excess fat in the sauce. Some asian chefs claim this helps "transmit" the flavour better, i would agree personally.

http://ck.booru.org/index.php

https://www.pinterest.com/

A restaurant by my house makes club nachos with munster cheese turkey and tomato it's amazing.

>>8166773
Cheese sauce, without question! Whether canned like Rico's or even better homemade.

Melted cheese is too dry and crispy on the chips.

>>8166773
>What is the patrcian way to prepare nachos
haha do you seriously think there is such a thing?

what is that
pls dont eat it

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>>8166789
mashed potatoes + gyros

>>8166768
Which dumpster did you get that from? I want to make sure I skip it on my scavenging rounds.

A

If you add enough to taste it youre goingto have to adjust your other ingredients. Use ground fenugreek or make a maple brittle to sprinkle on top of the pumpkin pie

>>8166736
FUCKING

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The fruits get so hot that the sugar inside caramelizes.

I've heard it is tannin combined with acetaldehyde produced by seeds.

>>8166726
Looks more like tomacco.

Don't buy baked goods in Asia

>>8166642
Their sauce is like 100% fucking sugar, it's absurd.

>>8166642
Who cares

>>8166707
>Who cares
This.

If you want good pizza you aren't looking towards any of the top 5 chains expecting their bottom line isn't 100% profit at cost of ingredient quality. Besides since the day and age of Nutrition labelling, every restaurant has had to reduce the deliciousness or be found out about secret included fat and flavor that makes it a fat bomb. Papa John's once had a corner on the market with included garlic dipping sauce and pepperoncini. They never had amazing pizza, but possibly better cheese than Little Caesars.

If someone else is ordering, I don't mind Pizza Hut, with the pickled cherry peppers.

>>8166475
the gay inuendo is strong on that sentence.

>>8166476
Well, it's all in the eye of the beholder.

Gross.

I like the one that's easy to clean and cuts my vegetables consistently.

>>8166412
Kitchenaid stand mixer with meat grinder.

>>8166484
So, a knife?

>>8166355
Joe's
Jim's

NOT Pat's or Geno's

>>8166355
Don't you have these shit steak sandwiches?
The ones with cheap white bread, over cooked cheap beef and american simulation cheese product? Always looks like a 2 dollar whores bused up vag that a DNP addict shot his load over.

Been living in Philly for just over a year. Love the food scene here. But like anyone will tell you, no Pat's or Geno's.

I live in South Philly so I'm a bit of a shill. But if you like Mexican, one of the best Mexican restaurants I've ever had is nestled just up my street (completely unbiased on my review of this place actually, it's that fucking good). Pretty cheap and it's BYOB. It's called Los Gallos on 10th and Wolf.

Melrose Diner is pretty legit if you like diner food when you're hungover or just want to start your weekend off right (the only time I go in).

There's so many places I could go on for days.

General rule of thumb, stick to the mom and pop places that have people in them. They've been open for 60 years for a reason. If you want any specific suggestions I could help you out, but I'm not that familiar with places in Fishtown as I really don't get up that way that much. Mainly just living here in South Philly, Center City with friends, and then UCity for work. But I can help you with good bars/restaurants in those areas.

How much peanut butter can you get for that?

>>8166350
Bleach?

Go to a food pantry. They'll give you food.