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What's going on with this cast iron skillet? It's just a cheap Lodge that I bought at my local mega-mart, it came pre-seasoned.
Is this the bare cast iron with the seasoning stripped off? I have never used soap or abrasives on it, but after making a meat pie in it this happened.
Do I need to completely start over and re-season?
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if cast iron still performs well (e.g. cooks eggs without sticking), it's fine no matter how ugly, discolored, and pitted it is.
rust is the only thing to watch out for.
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>>7072788
I wouldn't reseason unless you start getting carbon flakes in your food.
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you fucked up the seasoning. stripe it and reseason
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What utensil do you use to eat coleslaw?
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fingers
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>>7072714
Spoon, if it's chopped up properly. Otherwise you'll be picking around with your fork forever trying to unstick pieces from the sides of the bowl.
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it belongs between bread.
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Hey /ck/. I don't usually visit this board, but I have a question that needs answering. Why... why are do all fish recipes involve some kind of lemon or lime? WHY?! It's EVERY RECIPE. Who was the idiot who thought citrus was the best flavor for fish? IT'S NOT. It's always disappointing. Like,
>Boy this fish sure would taste great if it didn't have this taste of FUCKING LEMON RUINING IT.
Can someone please explain what the fish&lemon craze is? Why is it so prevalent, when the two tastes don't go together?
I have some tilapia btw, if you want to throw some recipes at me.
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i think it's mostly an english/anglo-saxon custom.
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>>7072608
Grill it well done and put some ketchup on it, faggot
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>>7072608
Cook tilapia in pan until done. Squeeze several lemons on top. Wa la!
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>wearing engagement rings on the line without gloves
>relying on luck to be head chef next year
>being smug about "terrible kitchen accidents"
>I really should have cleaned the grease over there but I'm a lazy walking vagina and am blaming the kitchen layout right now and WHOOOOOOOPS!!!!!!!
>GABAGOOOOOOOOOOL!!!!!!!!!!!
How do you feel about women working with you in the kitchen?
https://www.youtube.com/watch?v=UV9Ab_YKRRk
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Girls only pretend to like cucumbers.
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>>7072389
>being on fire as your flesh bubbles up and melts off
>screaming like a bitch
fuckin women amirite? stop complaing like a damn possy
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You've obviously never worked the line, OP.
If a woman is going to work in a kitchen she's going to have thicker skin than most of the guys, and usually will dish it out more than she takes it.
One exception is a girl right out of high school that nobody is sure who hired, who was just completely incompetent (well, she tried, and lasted longer than plenty of others); but that probably had more to do with her being 18 and not knowing how to even cook.
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Why do people pretend to like raw fish?
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why do people like water with boiled food in it?
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>>7072296
its delicious.
beef tartare is literally the best food in the world.
So decadent
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>>7072413
Evolutionarily speaking, we are all fish.
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What is the best way to eat a burger in order to maintain its structural integrity?
Front to back? In a spiral using your teeth to pinch the ends as you go? Or do you just wing it and attack whichever corner seems to be in the most trouble?
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>>7072141
Cut it in half and eat it from the corners
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>>7072141
1) Don't stack it six inches high
2) Don't stack it six inches high
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Use the wrapper that it came in to hold it all together. Then you can also keep your hands clean as well as avoided by drips of sauce and grease all over you lap.
If your burger came a plate with no wrapper then you get what you deserve for being a pretentious twat.
Come eat sausage and mustard in the dark with me.
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>>7072089
>whole grain mustard.
I got some beer. Where you at.
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i'm scared.
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>>7072089
Dude I totally would. Cajun mustard, and spicy brown.
Anonymous
Easy meals that require substantial cooking time 2015-11-14 00:48:39 Post No.7072072
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Easy meals that require substantial cooking time 2015-11-14 00:48:39 Post No.7072072
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Easy meals that require substantial cooking time
Anonymous
2015-11-14 00:48:39
Post No. 7072072
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So I've discovered something.
Since I moved out and started cooking on my own, I've come to find that instead of just getting up and grabbing some shit from the fridge after I've already satiated my real hunger, I will instead find that I'm thinking of cooking something else.
But once I start making something and I get it on the stove or in the oven, I'm really not thinking about trying anything else; Instead I just go do something else while I wait for it to cook.
So I figure, perhaps if I can find something relatively easy to make that I can just shove in an oven or something for an hour or more, I might be able to regulate my meals or time better than just with quick shit alone.
I want to test this idea out (and really, just feel like making anything any way because I'm bored and jobless, so I'll pretty much do anything that makes me feel like I'm productively doing or waiting for something).
Any ideas what kind of meal(s) that might be?
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roasts, stews, ragus, low and slow cooked meats
get into baking too, a cold fermented yeast dough is versatile and you can make anything from pizza to turkish pide to pastrys and breads with it
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get a slow cooker, fat ass
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>>7072083
/thread
How do I make a French kebab?
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>>7071946
marinate meat with lemon juice, olive oil, garlic, onion, thyme, chili and some cumin over night
make some garlic yoghurt with mint, add mayo if you have no taste
fry meat and make fries, fill flatbread with meat, lettuce and tomatos, stuff in fries
add yoghurt sauce and harissa
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>>7071991
France is full of kebabs
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>>7071946
Paris is all Kebap and it now belongs to Islam.
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Coffee for men
>boil water in small pot
>pour in ground until about 1/3 ground 2/3 water
>boil away water until the water/coffee barely covers the ground
>add 2-3 times more water than the final amount of coffee you want
>boil away water until only the amount you want to drink is left
>turn off heat and let sit for a couple of hours
>stir and pour into a cup directly from pot until only damp powder is left in pot, reheating optional.
If you did it right, it will be lighter in color than normal coffee but so dense you can't shine a flashlight through it. Drink like whiskey
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>>7071945
>couple of hours
i'm not making bread here
the only thing that should take hours to make is bread
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Or you could just brew it in a french press instead of being retarded.
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>>7071950
>the only thing that should take hours to make is bread
Hate to break it you senpai, but this is a cooking board
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I just got myself a coconut today for thr first time in several months. After opening it a tiny bit, air was coming out until I widened the holes to get the coconut juice out. There wasn't any smell aside from your usual coconut smell (I've had bad coconuts before and it didn't smell bad at all).
But here's where it gets weird. After draining the juice into a bowl to drink while eating the meat, I noticed that the juice was a tiny bit cloudy more or less opaque compared to the rest of the juice. Smelling it again now that it was out of the nut, it still smells the same (again, I know bad coconut smell when I smell it).
Anyone else come across anything like this? I had a tiny sip, and it tasted fine; it's the cloudy/opaque part that concerns me. Thus why I'm asking. I've never seen coconut juice with this kind of consistency.
This is the pic of the bowl of juice (hopefully you can see the cloudy part).
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their called coconut clouds, they are toxic and will fuck your shit up. best to induce vomiting now.
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>>7071831
I didn't drink any of the cloud.
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>>7071835
Im just joking I think I've seen some cloudy coconut juice and drank it before probably just some extra protein from the nut.
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Who here /skillet hamburgers/?
How does /ck/ season and cook their burgers?
Pic related is moose burger with chopped onion+garlic, an egg some crackers and a bit of BBQ sauce
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>>7071775
Is that 100% moose or is it mixed with ground beef? I was always told you couldn't make good game burgers because the meat is so lean but I was probably lied to.
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>>7071806
My father hunts more than I do now, but he's the one who shot the moose. Its an 80-20 mix I believe. The butcher adds in some beef so it "sticks" better so you're correct
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>>7071806
If I ever find myself having to use lean meat, I add in a little olive oil and worcestershire. Usually comes out pretty good. Now, that being said, since most of the burgers I make have bacon, I use bacon grease from time to time as well.
Anonymous
Jello Cubes for a Crowd 2015-11-13 22:27:39 Post No.7071719
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Jello Cubes for a Crowd 2015-11-13 22:27:39 Post No.7071719
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Sup, /ck/,
I need to make Jello Cubes (pic related) for about 70 people for a funeral next week. I've never made them before and I'm looking for tested recipes, tips, and advice. Recipes with modifications are welcome; I'm trying to keep it as cheap as possible.
Thanks.
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>>7071719
>tested recipe
Probably the one on the box
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I've heard doubling the amount of powder for the recipe works.
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You can get three-five pack ice cube trays to fill jello in, so that'll help with quantities at least, and they're usually pretty cheap. Fill with vodka and jello and enjoy.
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If aliens came down to earth, what would be the best food we can give them that they would like the most?
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>>7071594
general tso chicken
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>>7071594
maple syrup
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>>7071594
It's that time of year.
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So true.
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>>7071577
Fuckin love McRibs. Trying to get as many as I can while they're still available. It's a great deal if you get the McRib Value Meal you can add a second McRib for only $1!
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>>7071587
There is no waste meat on a pig. All of it has uses.