Archived threads in /ck/ - Food & Cooking - 3049. page

now post your tits

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Looks great

Good work

Everything looks well prepared but that plating is embarrassing desu senpai

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>>73262354
there's a reason o'l saint nick's a fat fuck.

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people always talk shit about coconuts until someone whips out the samoas

>>7326297
Why are coconuts slept on? They're so good. Samoas are GOAT.

Deep fried llama steaks

Startin to get a buzz. Gimme dat hot greasy deliciousness, whatever it is

A nice Potroast with mashed potatoes and gravy is pretty great too

Halal food. All my nyc peeps will know what I mean

It's not unhealthy in small doses, but because of its high fat content it can be easy to go over your fat macros for the day

>>7326155
This. Mayo is almost all fat.

Because the ratio is something like 1:1:50.

It's basically just oil with a dash of emulsifiers and seasonings.

hot sauce

If not frying, then simmer with your favorite vegetables and spices.

If you just blast white meat with heat for a long time, it'll turn out dry as fuck.

>>7326102
Chicken breast is very versatile...
>jerk chicken
>any spice rub
>cut in pieces in a salad

>eating sea bugs

>>7326088
Lobster is GOAT

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>>7326089

Holy fuck I miss Down East Maine. Stayed in a cabin with some family friends once. They fed us a fucking cooler of over a dozen lobster. Price? $100.

I can't imagine getting that price anywhere else.

I blame Wikipedia.

it's a meme

I blame the jews

>ASMR

I have it, and I love it.

>>7325948
?

>>7326018
autism sound mental retardation

he gets a boner from autistic sounds

>>7325632
if you're goin cooking school, go cia or don't bother, pretty much everything else is a joke unless you can get an internship with your local restaurant association

>>7325637
why the lol? is it bad? too expensive?

>>7325644
not that guy but, see >>7325639 for why lol

>>7325549
Stew is a very forgiving thing to make. Google a few recipes and pick one that looks good to you or pick and choose different aspects from all of them.

https://www.youtube.com/watch?v=ozEypWKzU1Q

I'm not sure how to break down a good general purpose stew. But here's a specific beef stew recipe that works really well for me:

Get your beef in full cuts, not "stew cuts". Those will be too small, and you'll have no idea what they're from. I like chuck roast for stew.

I cut it into steaks, season it 24 hours ahead (salt and pepper), then sear it in the stew pot over ripping. After it's rested a few minutes I cut it into the big chunks (1.25 inches maybe) that I'll use later.

I saute my aromatics in a separate pan, in the rough order of how long they take to cook (eg, carrots for a bit, then celery and mushrooms, then onions, then garlic). For stew I tend to cut onions in half circles, rather than dicing it.

I deglaze the stew pot, usually with a bit of sherry or wine (do not use cooking wine, over salted filth; deglaze basically means boil just a bit of liquid on top of some seared brown bits stuck to the bottom of a pan, scrape with a wooden spoon while boiling). After that I add either home made chicken stock or some Better Than Bouillon in water plus gelatin; either way, I add a shit load of Worcestershire, and sometimes some fish sauce. I usually add a small can of tomato paste. This is when I add seasonings. Salt, pepper, home made chili powder, some herbs (fresh thyme, oregano, dried bay leaves, usually). Then potatoes, cut into 1 inch cubes, and the reserved beef cubes and their juices.

I prefer gold potatoes for, well, actually almost literally everything. Reds will keep more texture. Russets will break down and kind of thicken the soup a bit more.

I simmer on the stove for like, 45 minutes. Until the potatoes are fork tender.

Actually, my beef stroganoff is similar, though I use no potatoes, sirloin, less stock, no carrots or celery, a shallot, and temper in a pint of sour cream near the end.

Is what true?

>>7325464
Pretty sure he's saying that they didn't go to the hot dog tree and pick a hot dog. The hot dog is made out of ingredients. It isn't an ingredient

>>7325470
this is what I used to think too but this picture changed my life

>>7325385
>it's pleb to keep the flavour of the fruit but cut off some of the heat
Ok

>>7325481
WEAK

>>7325487
DUMB

any advice /ck/?

>>7324497
google limoncello recipes, and go from there. you typically mix with simple syrup or another sugar AFTER the zest has sat on the liquor for however long you plan on (months usually). use everclear or some higher proof alcohol, it works much faster at extracting fruit flavors than vodka does.

you can always taste periodically, but I usually let the zests soak at least a month.

>>7324497
Start with Mead. It's the simplest thing in the world. From there learn to distill. Finally, perfect.

Also pee where's the alck thread wife drove me to drink

>>7324312
Throw them out the window at the nearest hipster

>>7324312

weep because you don't have rice sticks. if you had rice sticks you'd be able to make superior Vietnamese food and if my dad ever found out I wrote that he'd probably murder me.

Or.. you could take said noodles, read instructions on prepping them and just make a fucking soup outta that shit.

Soak in warm water
stir fry with what you got on hand
eat

Yum.

>>7323676
over about 2 hours i at 24

wouldnt recommend it

Is that White Castle? If so, I never had it, probably never will.

I did half of one (15?) for breakfast, lunch, and dinner, and felt like shit for the rest of the night and most of the next day.

I honestly wish I enjoyed pot so I could go out and binge on garbage like that without having to go through the drive through.