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munchies/vice chefs night out
Anonymous
2017-08-02 10:36:00
Post No. 9250243
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do cu/ck/s like these? i enjoy them alot. its chefs go out drinking and eating and then come back to their place to cook at the end of the night. i recently started to watch these. very nice. here is two great eps of the chefs gettin too shitfaced.
https://www.youtube.com/watch?v=59XYlJyZIaU
https://www.youtube.com/watch?v=s0Llu0IN2VM
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i usually eat when i watch these. why the fuck is everyone cumin from bonemarrow?? there is barely anything to eat there.
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>>9250243
>I'ma be a cool Anthony Bordain Faggot
Put the oven on high and put your head in it.
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>>9250481
there is alot of hipster faggots but good food often. few cool dudes also https://www.youtube.com/watch?v=Ur-clAnNQZ8 this is the most gigantic turd hipster faggot ive seen. he doesnt seem to know how to even cook.
>watch a video about cooking some particular meal
>a quarter dislikes
>most of the comments amount to "lmao stop being such a tryhard faggot" because the cook decided to do a little more than just microwaving an entire meal or making meme food from a television show
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>ebin thread
Anonymous
Cheap FODMAP meal planning 2017-08-02 10:13:47 Post No.9250204
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Cheap FODMAP meal planning 2017-08-02 10:13:47 Post No.9250204
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Cheap FODMAP meal planning
Anonymous
2017-08-02 10:13:47
Post No. 9250204
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So question: I mostly eat tropical things out of habit; plantain, pineapple cider, taro stem, sweet potato leaves, tamarind, salsa without onion, rice, veggies, some more "expensive" items like aged cashew stufd etc... Out of habit (lived on tropical homestead for five years) but now I'm in a different situation where I can't spend much anymore.
What does cheap eating look like with basically no legumes other than tempeh, tofu, soy milk and bean sprouts (FODMAP scales them as lower); no grains other than rice and I think oats and minimal dairy?
FODMAP limits my ability to eat pulses and wheat without serious consequences (I don't have celiacs, rather IBS with sensitivity to galacto-oligosaccharides, lactose and fructans) but I was trying eat cheaply by making loaves of bread from bulk flour and eating beans and greens with butter and my digestion suffered for weeks. I was hoping that maybe my symptoms were in my head but that's not the case.
Also it's been a month with a refrigerator after years without and I gotta ask what vegetables that aren't expensive last well with refrigeration that I can buy in bulk?
Anyone leave vegetables out room temperature outside the tropics? What does best?
Also in lieu of garlic and onions what do you suggest seasoning with?
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Is Hing a good substitute for alliums honestly?
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Does /CK/ ever a Scotch eggs?
How do i keep the egg yoke runny?
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remake thread
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>>9250045
Boil them from cold to set the outside of the white (3 minutes)
Use a reasonable amount of sausage meat
Finish on high heat
A little parsley in the meat and butter to coat works wonders
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>>9250045
Here's how I do it.
Get water to boiling, put in eggs and boil for 6 minutes then put in ice water to arrest the cooking process. Let sit for a few minutes, the put back in the boiling water for 30 seconds. This will solidify the outer whites, makes the peeling much easier. Put eggs back in ice water, then peel when cool enough. Place your eggs into your freezer for a few minutes, while you get your sausage and frying pan ready for the egg. About 10 minutes in the freezing process the egg is ready to be wrapped in sausage. Wrap it up in sausage then cover in whatever fry batter/flour you have then fry it up! Now you'll have scotch eggs with a nice liquidy center.>>9250120
Anonymous
I need to make perfect scramble eggs 2017-08-02 08:18:32 Post No.9249948
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I need to make perfect scramble eggs 2017-08-02 08:18:32 Post No.9249948
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I need to make perfect scramble eggs
Anonymous
2017-08-02 08:18:32
Post No. 9249948
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How the fuck do I make great scramble eggs?
No seriously everytime I try to cook scrambled eggs they usually come out too crispy and brown, which I love super fluffy eggs.
I add salt, pepper, a bit of milk and a tablespoon of butter. Then set it on high heat
But if I set it on low heat the eggs get too watery and not cook
What do?
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so you tried low heat
and youve tried high heat
have you heard of
medium heat
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Medium high heat, liberal butter melted in pan
Pour in eggs, immediately start stirring, and don't stop, this should only take like two minutes
Take off heat as you're finishing up stirring them for the last 30 seconds or so, they're going to keep cooking in the hot pan
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>>9249948
Stop adding salt, only add salt to eggs after they are cooked and out of the pan. And don't add the eggs to a cold pan that will help to. They will then be super fluffy.
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Lets discuss Olives. What is your favorite brand? Do you marinate your own? Posted is a picture of my favorite store bought brand of olives however I think it's discontinued so it's only a matter of time before my local store goes out of stock.
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>green olives
I pity you claplander, those seem to the best you will ever get.
These black olives are pure 10/10, they get sun-dryed on the tree nice and juicy inside, I've eaten some which were 20 years old and they were just as good, if not more flavorful than new. Normally will just eat them raw or with fresh bread it would be a sin to marinate.
On marination, kalamatas work well with a little chili and olive oil, could even throw in some random green olives preferably a soft verity. But in reality the olive should be good enough eat raw, marination is just to expand the pallet.
Try and import some, morocco and turkey have really good olives but they are rare as fuck, jarred olives are hit or miss, but canned have never let me down.
inb4 mission olive
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I just eat kalamata olives in an oil & vinegar brine
I eat like 10 a day to myself
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>>9250086
I've never had canned olives only jarred ones, give me a quick rundown on the best canned olives
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does /ck/ like rap snacks?
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If rap snacks aren't your thing, how about Kim's delicious All In potato chips?
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>>9249892
>meme chips
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Anyone else like beereal?
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No.
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>>9249677
It looks terrible but it's not that bad
Better than milk I'd say
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>>9249704
Did you just reply to yourself from your cell phone and think nobody would notice that you're OP?
MeatballMan
bbq meatball help plz 2017-08-02 06:12:33 Post No.9249646
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bbq meatball help plz 2017-08-02 06:12:33 Post No.9249646
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I'm kind of a rookie when it comes to cooking. I bought these parm meatballs on a whim thinking I could make some BBQ Meatballs for supper one night but I just realized, I have no idea how to cook BBQ Meatballs. Anyone have any suggestions on how to make a rookie meal with these Great Value Parm Meatballs?
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>>9249646
buy some actual parmaseueien for like $4, buy some decent marinara, heat meatball and marinara and put ON A BUN OMGGG then shrreeeed httat parmasian DO IT LIKE YOU SKNOW YOU CAN
then sprinkle some delsicsious parmasiiiaano cheese with the grater onto it OMMG
pic related, sub on the left and you aon hte righT@!!!
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>>9249651
I know that now, but currently I have these stupid premade meatballs so I wanna use them instead of wasting money before I go to the grocery store on Friday
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Waste of money. Waste of food.
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Anyone here got a good weekly regiment for opening up the palette?
I have been eating nothing but steak bits, about 5 at a time, for lunch/dinner and attempting to keep up a 3 eggs at night and 3 eggs in the morning deal. Haven't remembered to do the 3 eggs at night deal, though, so have just the steak and eggs in my head all day.
Just today I went and picked up some onions, radishes and potatoes but still it seems like it's all stomach food and what I'm needing is a more open expression of the body and its ability to funnel "flavor" about.
For example, I think I need a snack and my dinner comes to mind. Next I'm thinking to use maybe the chip crunch or maybe celery flake as a means to disperse this satiety but ultimately find that only beef will fit. I have tried opening it up further with fruits but the market is saturated with duterete ( phlip ) farms produce and that means I have to share a flavorful palette with the fish of the pacific, which means a ripe of fruit grown with the radiation, and keeping it, in mind. I am not up for a dose of radiation every time I pass by some sucker stupid enough to buy that shit.
So that means that I'm either in a hotzone for nasty or i'm just not figuring it out. My steaks are superb, btw. Eggs are fine. Water excellent. Juice, could be more varied, lemonades and berries mostly, but the soda tends to those other extremes. Yes, I know that was a bad sentence. That's why I'm here.
So what's up?
>pic related
the steak bits I made just now, for this post.
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>palette
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>>9249500
d'oh
>palate
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How should I prepare vegetables to not taste like shit? I'm trying to get /fit/, but I can't be fucked to eat most vegetables, other than green beans and fried okra.
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Stir fry, soup, roasted... Or just do what I ended up doing eventually- eat them every day raw(salt or dressing optional) until you like them. If you like dressings, here's a favorite of mine: http://allrecipes.com/recipe/215056/dads-prussian-dressing/
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>>9249481
Roast in the oven, stews, cook with other foods like spinach in pasta, or just sautee them in a pan with olive oil and lightly salt
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Shove them up your butt faggot
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/Times you didn't actually lick your fingers clean after eating Kentucky Fried Chicken/
>Fucked up robot
>I think it was Friday, Day after parent conference and done getting beating from abusive asshole step dad
>November, Thankskgiving day Frank felt bad for sending me to the hospital and bought KFC for dinner to make up for it
>Goosefaggot Frank has daughter over
>Eating
>Right when I take my first bite bitch decides to act up
>Eating during what should be a blissful joy, spitting up after dumb ass Frank gave her all his skin off his drumstick
>Doing my thang on my wang
>Holiday weekend hungry cunt can only eat mashed potatoes and apparently my pubic hair because she doesn't have teeth yet
>eatingmorechickenprotein.CHIX
>Ready to kill this bitch is she shits near my chickychicky
I'll green text the rest if anyone is interested
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A while back, I used to think the phrase "caramelized onions" meant they took onions, and poured caramel sauce on them while they were being fried.
I never tried this before, but has anyone done this to see how they taste?
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>>9249457
i once made "frizzeled onions" (fried julienned onions, first coated in equal parts flour and corn startch) and some mf had forgotten to label the powdered sugar. well i got the powdered sugar and cornstarch confused and ended up frying the onions with equal parts powdered sugar and flour. It turned out surprisingly delicious and Chef almost turned my mistake into a permanent thing on the menu. Onions are great sweet!
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>>9249701
>Chef almost made it part of the menu
I don't believe you.
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Onions are naturally sweet. Caramelizing them brings it out.
I've heard of people adding sugar to their onions to speed up caramelization but I've never done it.I guess if you did it would be more a of chutney.
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>maki microwave popcorn
>halfway through it starts popping
>suddenly sparking and buzzing like I put in a spoon
Wut
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>>9249280
Cool story bro
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>>9249280
Sooo, popcorn thread?
I recently switched from air pop to whirley pop. Im pretty happy with the switch
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>>9249280
How does /ck/ flavore their popped corn? I like butter, salt, garlic powder and oregano. Sometimes just butter and salt.
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next time you eat lettuce i want you to think about this little guy.
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>I'll never have the biggest purpose in life to be this happy about to fulfill it