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Recipes you've gotten from fictional sources/how they turned out? 2016-02-05 22:30:23 Post No.7347579
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Recipes you've gotten from fictional sources/how they turned out? 2016-02-05 22:30:23 Post No.7347579
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Recipes you've gotten from fictional sources/how they turned out?
Anonymous
2016-02-05 22:30:23
Post No. 7347579
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So I recently ( and unfortunately ) sat through this Shokugeki No Soma anime thing but the dishes themselves actually seemed not only plausible but realistic. I'm thinking of making the Chaliapan Steak dish the series featured. It made me wonder if anybody here had ever taken a food dish from a fictional source and tried to make said dish. If so how did you find the recipe for said dish, what was it and how did it turn out?
In the series the people took a cut of steak ( I forget which one but I can find the episode again ) and cut the top/bottom before covering it in a bed of onions for about an hour. They then steamed rice, fried the steak/onions after salting/peppering both sides of the steak in a pan and deglazed it with red wine to make a sauce. They then put the steak on the rice, topped it with some of the onions, and didn't really mention what they did with the sauce. If I can find a recipe I'll cook it up and take a pic for you all.
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tried the krabby pattie i think
it was fucking assholes
>when you were exactly like that stupid autistic kid in that video but didn't have a older brother too bully you
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>>7347579
man that show was dumb as fuck
my first foray back into anime since like 2006 and it's nothing but fan service and tropes
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>>7347612
swee, holy fuck that kid was an irredeemable autist
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This shit.
Like yesterday someone convinced me to try one of these because I had a cold and they thought it would help.
I thought it was gonna be gross, but I had one and they are way too good. It doesn't even make sense, because it is listed as only having 2g sugar per serving (with two servings in a 16 oz bottle), but they are so sweet. Why is this? I genuinely am having a hard time believing their sugar content is that low; is there some kind of like different sweetener in there or something? Are these drinks actually "healthy"? I want to know if I should be rolling on these things or not because I could drink like two a day I like them so much.
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>>7347532
if you like the taste of these you must love eating pussy.
real men drink kombucha
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>>7347534
i am a real man
pic related
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>>7347534
Is this not Kombucha? It says it is on the bottle
Anonymous
Rachael Ray Hard-anodized Nonstick 14-piece Grey with Orange Handles Cookware Set 2016-02-05 21:12:12 Post No.7347363
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Rachael Ray Hard-anodized Nonstick 14-piece Grey with Orange Handles Cookware Set 2016-02-05 21:12:12 Post No.7347363
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Rachael Ray Hard-anodized Nonstick 14-piece Grey with Orange Handles Cookware Set
Anonymous
2016-02-05 21:12:12
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Looking to get this one. Anyone has experience with Rachael Ray cookware?
http://www.overstock.com/Home-Garden/Rachael-Ray-Hard-anodized-Nonstick-14-piece-Grey-with-Orange-Handles-Cookware-Set/6246586/product.html
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>$250 for an all non-stick set of rachael ray cookware
Why would anybody waste their money and kitchen space with this garbage?
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>>7347363
I believe Jack Scalfani the YouTuber has experience with Rachel Ray cookware.
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>>7347368
Please advise?
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Would you buy a box of misshapen veg, or pay a bit more for aesthetic veggies?
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>family of four for a week
that would last me a day
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I'd buy the shit out of that. idgaf what it looks like. Taste and nutrition is why you eat veg. Fuck, "perfect" produce looks unnatural.
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>>7346595
who gives a shit about how they look, I'm not gonna care if it has some bump while I'm eating it.
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I have a late night craving for buffalo wings, only walmart is open, what would /ck/ recommend? Is there a good buffalo wings in the frozen section?
Also, blue cheese or ranch? Celery or carrot sticks?
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>>7345841
Do you need everyone to hold your hand while you go, too?
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>>7345846
yes, please ^.^
srsly, you have a recommendation, or just came here to be a cunt.
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>>7345846
Recommend something or STFU.
I'm not Amerifat so I don't eat any go those items but they do sound tasty.
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What does /ck/ think of enameled steel cookware?
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Got an enameled saucepan from a thrift store for $2. It works well
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If you're getting enameled, why not go cast iron?
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Why do people hate black licorice
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licorice is disgusting in general. I don't get how people eat something that tastes like plastic
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Because American licorice is awful. I'd probably hate it, too, if all I ever had was black vines.
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Your favorite cut of beef, chicken, pork
Hard Mode:
>Beef: No strip steak or ground for burgers
>Chicken: No breast
>Pork: No bacon or ham
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Beef; Delmonico
Chicken; Thighs
Pork; Loin Joint
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beef =prime rib chicken=thighs pork=Boston butt
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>>7344694
OP here. Just finished my delmonico. Was gonna post a cooking thread but my camera broke and I don't have a cell right now.
I definitely like strip steak more but, it might change if I could find a way thicker cut of delmonico.
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>Grow up as a brat who refuses to eat vegetables because they're icky and my parents enable my behaviour
>As a teenager have it in my head that the only ones I'll eat are carrots because it's all I ever got forced to eat
>Get into college and now have to fend for myself
>Gradually realize all the stuff I used to think I hated like broccoli and peppers are either fucking delicious on their own or great in certain dishes
>Got a vegetarian girlfriend for a while who introduced me to some amazing recipes and foodstuffs that I still eat regularly
>Nowadays laugh with my parents at what a picky little shit I was while growing up
Anyone else go through something like this? What were you a picky eater towards as a child but now love?
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>>7339844
OP, do you like salad bars yet? All the toppings?
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>>7339859
Yup, though I ain't a fan of too many kinds of dressing.
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>>7339844
You sound like my brother and my son. I'm actually the opposite, getting pickier as I get older. Most of the junk food I thought was delicious as a kid tastes like shit to me know. Never had a problem with vegetables, thankfully.
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>calling any sparkling wine champagne
>thinking brandy and cognac are two completely different things
>mfw I don't say anything because I don't want to be "that guy"
Does /ck/ know my pain?
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>>7347357
Social autism? No I don't know that pain, sorry.
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>>7347357
You are that guy. Learn to be yourself.
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>>7347357
>calling any sparkling wine champagne
yeah that's weird
how do you cook asparagus without them getting all tough and stringy?
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How are you cooking asparagus to get them tough and stringy?
I just steam for maybe a minute.
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>>7347283
I was roasting them. I'll try steaming, thanks.
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Try them raw, too. Delish.
Now, to flip these chunks on their other side...
Wh...flip over damn it!
WHY WONT YOU...JUST
know what, fuck you, meat
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if you're making a stew that's actually kind of a good thing
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>>7346593
>Toss in flour then brown
Easier said than done when you haven't got a non stick pan, I look like a man having a fight with diced beef
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if they are stuck they aren't ready to flip
I thought this was a pretty universally understood concept
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Would you drink this?
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>>7346584
Nah, soda is for kids.
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No but I'm drinking the hell out of this
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>>7346584
>Torn-nuh-do
Took me awhile.
I'd drink the sugar free version.
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hey /ck/,
How do i master the traditional fried rice with chicken and vegetables that you can get at any thai restaurant? Which soy sauce do i have to use? How do i achieve the perfect tender chicken? Show me what you got!
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You need that wok hei, bruh. Same as Chinese rice.
It's not something you can do at home without some dangerous modifications to your stove.
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>>7346185
Pretty much this. Making restaurant-quality fried rice requires some serious heat; much more than you'd get from a home stove.
>>traditional fried rice
That's not traditional at all. It's the Thai restaurant copying a Chinese dish. It's still delicious though.
>>Which soy sauce
A Thai brand obviously; it tastes different from the Japanese and Chinese versions. Also fish sauce, that's in just about every Thai dish.
>>perfect tender chicken
Don't overcook it. It really is that simple.
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>>7346170
That'll be tough without one of those gas fueled jet fired burners that are used in Chinese and Thai restaurants. They have foot pedals to control the gas flow while leaving their hands free to mix stuff up in the woks.
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roast potatoes + my first attempt at hollandaise
the sauce was perfect in the pan but by the time i plated the potatoes and then poured the sauce onto the plate it was thin and had separated
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>>7342875
Looks slightly watery, but nice job!
Would give a limb for that right now.
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>>7342875
they are much better with a rich beef gravy, and roasted in goose fat.
im having pic related tonight at a carvery with some friends
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