Archived threads in /ck/ - Food & Cooking - 2516. page

so it's basically a pizza with two crusts instead of one.

>>7755647
Seems like it, appears to have a lot of variants though.

Think I might hurl a bunch of doner kebab meat in one and melt cheese over the top and just treat it like pizza.

>>7755637
Is yours topped with anything? If yes, just serve it with some tzatziki, aioli or chili paste for dipping.
If you mean those plain Turkish flatbreads with sesame and caraway, eat them with a curry, goulash or another hearty stew, or wuuarter them and fill them with various vegetables, some sauce and grilled meat or falafel.

>>7755529
When I'm stuck in WI I go to Festival Foods.

>>7755529
Woodman's is GOAT around here.

Big selection, decent prices, and the store employees leave you the fuck alone and don't greet you and try and make small talk like Festival employees.

>>7755531

How does their cheese selection compare to Woodman's?

Drink some red wine

>>7755366
How do you accidently eat raw meat???

>>7755366
All you can really do is hope you don't get worms.

Tojiro DP until you can afford something better.

Get some random damascus so you can fit in with the other idiots.

CCK Cleaver if you want to learn skills.

Goko 240mm gyuto if you want a legit knife. Value for price is superb.

Gesshin Ginga if you don't like heavy knives.

Beyond 250 USD it's personal preference.

>>7755221
Marie can chop onions with a butter knife and you can learn to do the same, Wannabe Masterchief Cuck

>>7755221
http://www.japanesenaturalstones.com/itinomonn-stainless-kasumi-240mm-wa-gyuto/

This knife. There is nothing better for you right now.

>>7755101
Yeah, he's a cool canada bro.

foul mouthed fat fuck

>>7755167
Don't you like fun?

>>7754962
>veggie bowls

cooking enough food for a week in one go is less time-consuming than cooking each day

>>7754979

>time to shitpost on 4chins or normie book for hours
>no time to cook

>>7754928

>people that cook food for a living are good at cooking food

>>7754972
I was expecting it to be as good as the restaurants they work at (mediocre), but it was like 10x better.

>>7754990

restaurants only care about profit margin and most dishes on the menu are generally there because they are cheap as fuck to make.

they also have to cook/prep in bulk which is going to result in some kind of reduction in quality and on particularly busy nights that line cook probably didn't give a fuck about following the recipe when he was prepping

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From /fit/, ur welcome.

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>>7754922
those are all shit

>>7754931
Yeah but what about the foreskin?

>>7754887
Looks pretty good desu

Didn't know this existed. Would make great Furikake.

>>7754887
I have no idea. Literally the first I've heard of it.

Guess it would be like lecithin when powdered and can probably be used similarly.

So anytime you need something emulsified, there you go.

The word you're looking for is "craft".

>>7754857
>>7754863

None of these are mutually exclusive.

Mostly a trade, only wankers think it's an art If you can sculpt why not.

>>7754815
Kys

>>7754815
i dont even understand whats happening anymore

>>7754822
>he doesnt know about the best restaurant in 'go

https://www.youtube.com/watch?v=c7fkFqqtSo0

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all you need to get cookin; good lookin'

>https://www.youtube.com/watch?v=z5blShKdI6E

The whole channel is comfy af.

>>7754802
>Can we have a camp cooking thread?
Ice chest with marinating ziplocs of shishkebobs, lots of great prepared salads kept cold. Fresh watermelon to slice (filled with vodka if you like). Foil packets on the fire for the veggies, potatoes or meat, just toss em in there. That's about all I do, unless you want to set up a spit or some kind of grate. S'mores or some kind of brownies. Sometimes a cobbler if the season is right. The fire is more about the socializing than dinner for me. I'd rather have a small hibachi.

Rechargeable Jimmy Buffet blender with some cream of coco and frozen pineapple + rum optional.

I use some south African biltong chilli spice rub, coat the meat in that then dehydrate.

I've messed with soy sauce recipes in the past but never really found one I loved. Sorry OP, hopefully someone else can give us a better idea. I want to make a batch pretty soon too.

Only ever done beef Btw, and always has been a chilli based recipe

alton brown did it on good eats, I actually watched it just yesterday. He went a little over the top but theres good lessons

I make my own jerky and I've never had any problems with this recipe:

>Step 1:
Make a mixture of brown sugar, soy sauce & Worcestershire sauce.Soak the meat in that for at least 8 hours.

>Step 2:
Make a rub of brown sugar, smoked paprika, sweet paprika, garlic granules, garlic powder, cumin, oregano. Rub that shit all over your meat

>Step 3:
Lower your oven to about 50 celsius and hang the meat strips on the oven racks. Leave that for 12 hours or so

>Step 4:
Seal the dehydrated meat in a bag or container and freeze for 2 days. A lot of people forget this step, but it is essential to properly dehydrating/flavouring the meat.

>Step 5:
Enjoy delicious jerky

Do you live in a high elevation?

>>7754592
Either your stove is broken/old/shitty or you aren't using it the right way.
Tell us what stove, appliances, heat settings etc. you're using.

Thanks for the quick replies.

>>7754594

No, almost at sea level actually.

>>7754595

I have lived in three houses, one of which even had a gas stove instead of electric. I usually use the setting 3/6, but isn't the water boiling already sufficient temperature for cooking?

The souls of infidels.

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>>7754564
>>be me

Stopped reading there.

>>7754564
A bag of dicks