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Archived threads in /ck/ - Food & Cooking - 2859. page

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Light colored fried rice or dark colored?
Which is better and/or more authentic?

Pic related as it's what someone on my facebook cooked.
42 posts and 14 images submitted.
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This is how I make mine.
(Excuse my dirty table)
>>
Dark>light
>>7416759
Like this.
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>>7417532
same

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How'd I do fellas? First homemade aioli. Chive & thyme flavored. (Olive oil, lemon, garlic, salt, egg yolk, thyme, chive). The herbs were grown by me outside. Aioli has nice taste but not quite restaurant quality. What should I try next time? What homemade shit have you made?
33 posts and 7 images submitted.
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your mayo looks fine but your workspace is pig disgusting.

try adding more salt and pepper
>>
You should probably shorten your name to, "McNugget" and just drop the whole "chef" thing.
>>
i mean idk how to judge it it's a container of yellow liquid. not sure what restaurant quality means in this context, it's either emulsified or it's not. seasoning i guess

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What are you craving right now?
111 posts and 22 images submitted.
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>>7409100
Barbecue chicken and Potato Salad
>>
lasagna or egg plant parmesan
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>>7409100
a vomit bucket
for the last two months i have been feeling like vomiting every second of ever day

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What is the best tasting species of fish?
166 posts and 24 images submitted.
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Freshwater, I'd say trout (though sturgeon is pretty damned good). Saltwater, I'd say halibut.

You?
>>
Smoked white fish is my favorite.
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>>7398207
I don't really remember most species of fish I've had unfortunately. I had quite a few when I lived in Hawaii and it was all pretty good

Other than that I've just stuck to salmon mostly

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time to get dickered up and cook shit!

continuation of >>7365802

this thread is for anyone to post a cook-along, bake-along or OC food/drink pics if they dont want to make or use another thread

>NOW WITH BAKING HOLY SMOKES
206 posts and 117 images submitted.
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first for cats
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>>7393996
>eggs, candy and beer
looks promising
>>
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ok so im gonna try to speed bake a lot of cookies for a friend at works birthday, my posting may be a bit fucky because im rushing and gonna get masively dickered in the process cuz its friday and fuck the police

bears with me

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Can someone explain how to correctly use vinegar in cooking?
I recently bought a bottle of wine vinegar but I'm not exactly sure what to do with it.
Also the smell is just horrible. It almost makes me gag.

Did I buy wrong vinegar? What do?
6 posts and 1 images submitted.
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A splash in soup is good, adds a nice acidity to it. You can also make a vinaigrette for salad.
>>
balance flavour
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>>7419522
this

How do I get into tea?
13 posts and 2 images submitted.
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Every day until you like it.
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>>7419439
How does babby into tea?
Is that what you meant?
>>
Buy tea leafs. Dissolve in hot water. Drink.

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Hey /ck/,
I just found this in my hard-boiled egg.
Is this a fetus, or something else?
Thanks in advance.
12 posts and 2 images submitted.
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I still have it, by the way, if someone wants me to fotograph it from a different perspective.
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>>7419270
Could you slice it lengthways?
>>
yep, brb

My mom gave me some duck eggs the other day. Is there any chance that there are fetuses in them?
13 posts and 2 images submitted.
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Duck eggs don't have fetuses in them, just like how roosters don't lay eggs
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>>7419255
Only if there was a male duck around to fertilize them, and they were left lying in the nest for a few days after laying to develop.

Does it matter? If a foetus comes out, throw it in the bin.
>>
Can't say, OP.

I haven't talked to your mom since last weekend.

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So I suck at sharpening my kitchen knives.

I'm gonna keep practicing and learning till I get the art down (I really want to get good), and I have a lower-quality knife I mainly use for this purpose.

In the meantime, what's a good 'easy' sharpening solution? Electric or self-adjusting or whatever, just something that is more idiot-proof than stones and steel/ceramic sharpening rods. Don't want to fuck up the edge on my decent knives until I can at least reliably not make my $20 stamped stainless knives duller than when I started.

Tips on hand sharpening are great too, but I need a short-term solution till I figure out what exactly I'm fucking up.
5 posts and 2 images submitted.
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>a blunt knife is more dangerous in the kitchen than a sharp one
>>
tormek t7

also cheap stainless knives are a bitch to learn to sharpen. you might find it easier to get some cheap carbon knives first.
>>
>>7419172
http://www.amazon.com/Sharp-036C-Pull-Through-Knife-Sharpener/dp/B00LX2KJ9G/ref=sr_1_3?ie=UTF8&qid=1456587135&sr=8-3&keywords=B00004VWKQ|B0001WOVFC|B000IXC6GA|B003MQMTNU|B00LX2KJ9G|B00MJHHQMM

This will be fine for most kitchen knives. I would say unless you seriously fuck your knife up with a knick or something there is no reason to use the coarse side.

Use the fine and don't press down very hard. Also, you really only need to drag it through once a week or so and only three times.

That will get your through.

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After hearing so much about it, I decided to try the Coke with peanuts thing. I didn't have any Coke, so I used Pepsi Max. I also didn't have any peanuts, so I used almonds.

I don't see what the big deal is. It's not bad, but nothing special either. I probably won't bother having it again. Why do people keep talking about this?
11 posts and 1 images submitted.
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literally what.
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>>7419123
That's a really easy and efficient way to activate your almonds actually.
>>
u did it wrong nigga. almonds arent porous enough

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I prefer soda/juice/chocolate milk over water. Deal with it.
12 posts and 1 images submitted.
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>>7419070
Ok fatcunt Melbournian
>>
That's fine. I like them, but I get sick of it after a while. Water is better for all day drinking since I feel dehydrated really easily.
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>>7419070
>he enjoys watered down milk
you are probably an awful person irl

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How do I get perfect buttery popcorn with home ingredients?

And when I say "home ingredients" I mean I'm not very /ck/ so I don't have anything fancy. I usually fill the bottom of a large pot with butter and oil and drop one kernel in, let it pop, then pour in enough to cover the bottom and put the lid on it. It's good, but I want it butterier and better. Sometimes I'll cut open a bag of microwave popcorn and throw that in.

There's also an air popper we got for Christmas, but it's ass.
18 posts and 4 images submitted.
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>>7418455
Regal uses butter flavored coconut oil along with butter flavored salt. Unless you have those two things you'll never have it as good as theirs. AT least when its fresh.
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Melt...Butter?

Also, use the butter flavored salt that Regal uses, it's called Flavocol.
>>
>>7418455
Stovetop pop in clarified butter.

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ITT: places where you know you can get in a decent, clean shit.

I'll start.
15 posts and 1 images submitted.
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i can't shit outside of my home.

my bowels just freeze up.

i'm 29 years old. i've never been on a public toilet. not once.
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Publix.

I always look for a Publix when I need to shit and I'm not home yet.
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>>7418243
I was like you once, now its only about privacy, unless I'm in a dire emergency. If I got a private room, I can shit to my heart's content, fuck the people outside waiting to pee, they are knocking right now. Fuck them. I need my solid 10 mins to complete my business.

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/ck/ I have a problem looking for foreign recipes in that I am very rarely convinced of a certain recipe's authenticity. I like having a feeling of tradition about what I cook, and that is largely exterminated by recipes I find that deviate from said tradition or are merely "inspired" by it. I feel like it is always altered to western modernity or modified in translation or for my convenience.
In particular, I'm having trouble finding East Asian food that uses the wok, and although I would prefer primarily using mock duck/tofu, I can't even find a single "authentic" recipe that caters to this need. Am I just autistic?
7 posts and 1 images submitted.
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Yes.
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>>7417872
I find that watching youtube vids helps get the technique right even when you can't understand what they're saying.
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>>7417872
In NYC the question really isn't about where to go for foreign shit, any asshole can toss a rock and find a foreign joint within 100 feet of that, it's more about finding a place that isnt foreign, that takes time and effort.

“What's sauce for the goose is sauce for the gander.” Or so "they" say.

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