Archived threads in /ck/ - Food & Cooking - 2354. page

>>7885862
college students

expect to hate your life a lot

>>7885899
Good thing I already hate my life.

>>7885861
>not making it by heating dairy to 75 C for 4 minutes and then adding your own homemade vanilla sugar and split vanilla pods and then churning it all with liquid nitrogen in your stand mixer

it's like you don't even take ice cream seriously, anon

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matcha > all of them

Classic vanilla fudge > Literally any other flavour of ice cream

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>>7885813

The nations, not so blest as thee,
Must, in their turns, to tyrants fall;
While thou shalt flourish great and free,
The dread and envy of them all.
"Rule, Britannia! rule the waves:
"Britons never will be slaves."

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>>7885819

The nations, not so blest as thee,
Must, in their turns, to tyrants fall;
While thou shalt flourish great and free,
The dread and envy of them all.
"Rule, Britannia! rule the waves:
"Britons never will be slaves."

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>>7885825

Thee haughty tyrants ne'er shall tame:
All their attempts to bend thee down,
Will but arouse thy generous flame;
But work their woe, and thy renown.
"Rule, Britannia! rule the waves:
"Britons never will be slaves."

>>7885676
Essential minestrone fillercore

>>7885676
Great when fresh and have a snap after cooking.

BROTHER NERO

anchovie cookie cake

>>7885675
No thanks.

>>7885679
kek

try one or two pussy

Yes, it's acceptable, but you have to do it with something else at the same time. The blueberry is not a standalone fruit.

>>7886247
>blueberry is not a standalone fruit.
Wut?
>>7885640
>mushy and tasteless.
the farmed ones are big and watery , tasteless.. you need wild ones, picked in the woods, they are small and full of flavour but rarely in shops, you had to harvest them by your self

blueberry ( like most berries) need to be cooked to release the full flavour ( tartes, jam, pancakes, in a pan with butter and sugar over ice cream, etc)

>>7885638
the farmers market stupid, I pick these up every weekend

they're pretty good for a snack

>>7885667
thanks for getting it

>>7885747
you're welcome

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Sausage/pep slice. They use top of the line ingredients for their pizzas, and everything is flavorful.

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Crisp crust, cheesed and topped to the very edge

>>7885553
Lets.. get... JETS!

>>7885415
Well, I assume most of your cons are held in major cities, so just go into a grocery store and buy noodles and some ingredients for a sauce.
Or my favourite /ck/ meme: Rice and beans.

>>7885415
Cook shit ahead of time and bring with you. Stews and soups and that sort of shit. Microwave them or just eat cold.

Ratatouille is great for that sort of situation.


Also shit like ciabatta or other good bread, hard cheeses, and cured meats, some mustard or whatever. Shit doesn't need to be refrigerated and is good AF.

look into garde manger if tou want to be creative.

otherwise, camp food is your friend. gorp, pb and j, granola, dried fruits, dried soups
>Lipton cup o noodles ftw
instant rice and instant gravy/curry, etc etc

as a rule of thumb, fully cooked meat will last 12 hrs out of refrigeration. cold fried chicken, cold roast beef, hard boiled eggs, etc, can come in a cooler and make a first day lunch and dinner.

No absolutely not.

>>7885282

Not if you present it as chili. You need to present it as CHILI WITH BEANS. Two different dishes, really.

>>7885282
yes, its disgusting without them.

yeah, that'd probably be quite nice

Playing.

I want to start making pho and many asian dishes, but the asian food in the grocery store is overpriced. There are asian groceries in biking distance. I'm just nervous going to one, I don't know exactly what to get or what the prices will be like. I kind of get anxiety going somewhere I've never been before, and I don't want the clerks chattering about the stupid white girl in chinese.

Can /ck/ post staples to get that will make many different recipes? I like pho a lot, but also spicy soups and noodle dishes and veg dishes. Goal is for the food to be moderately healthy and low in calories. (A bowl of pho is filling and only like 300 cals at most.) I also wanted to make daifuku mochi though and some steamed buns. (I have a bamboo steamer.) Is there a flour I can get away with using for both mochi and pork/cabbage buns?

>>7885308
pro level bait

I had another question and I figured I'd just use this thread since I had already made it.
So, I was handling habaneros earlier today and I hadn't realized they were habaneros (used to dealing with only semi-spicy peps)., and I didn't even know about chili burn as like a concept.
Needless to say I got some of their juice on my hand and it started burning. I didn't take care of it immediately because it was mild and I thought it was just nothing, but it has been like 7 hours now and I have tried everything. Oils, dish soap, milk, etc, and this burning remains heavily intensified from what it was initially. I am thinking maybe all the capsaicin is gone at this point, but that the skin was damaged since I didn't attend to it immediately.
Does anyone have experience with this? I would really appreciate any help because I don't know how I'm going to sleep with this.

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>>7885715
To attract attention to this post in particular I made a picture of an evil habanero with my left hand in mspaint

Look up Indian eggs, such as bhujri or akoori if you need some wierdo spices in your eggs for extra pounds of flavor. Also you shouldn't be on this website.

>>7885057
a pound of butter is four sticks, right?

I read somewhere that a recipe needs at the very least one pound of butter to be considered american cuisine.

>>7885065
lol thats crazy. i use a tablespoon max in my sauce.

>>7884952

Noodle kugel, or like everyone else is going to say, Carbonara.

>>7884952
>cook pasta
>cracked black pepper and salt
>olive oil
>egg yolk
P-parmesan is a seasoning, right?
>inb4 omelette

I do a rally basic emulsion with lots of garlic, sage, a couple of egg yolks and lemon juice to taste then finish noodles in it.

Just get the yolks denatured in the pan after cooking garlic, add lemon juice then noodles. Obviously let the pan cool before adding yolks. The noodles, if hot enough, will continue cooking the yolks but they'll be almost tempered by the lemon juice and whatever fat you cooked the garlic in