Archived threads in /ck/ - Food & Cooking - 3443. page

45 minutes? Eh.....probably my cajun pasta with extra jizz in it just for him.

File: 300px-Bulz_ciobanesc_my_Dumplings_with_butter_and_cheese).jpg (36KB, 300x204px) Image search: [Google]

36KB, 300x204px

>>7063896
picrelated, with a few twists

Spaghetti alla carbonara and spend the rest of the time sleeping

aspartame and coffee-mate. So good.

File: Aurora_from_space.gif (2MB, 420x196px) Image search: [Google]

2MB, 420x196px

I make my morning coffee with two packs of hot cocoa in the winter.

>comfy

some Parmesan cheese

Gives it a nice salty sour taste to it

i disagree unless you're talking about american appetisers like huge platters of nachos. they stimulate your appetite if they taste interesting and they're an appropriate size.

Allows the chef to show off specific flabors that would be too overbearing if contained within a whole dish

File: visual discomfort.jpg (61KB, 329x670px) Image search: [Google]

61KB, 329x670px

>tfw none of the entres interest you and you'd rather get two or three appetizers

>>7063763
it's true. /kek/s of ck are literally the most retarded of all of 4chan or any chan for that matter. They only know about fast food and sometimes when there is someone who can actually cook he or she is hated upon. It's not really funny it's actually pretty sad

Yeah, it's partially true. Many anons only care about fastfood, junkfood, and that one youtube kek whose name I forgot. I think it was Jack.
Some of us however can cook and like to share recipes and food suggestions. If you dig deep, you'll find all kinds of OC threads and stuff.
Here's a couple things you should not talk about:
>chili and beans
>carbonara
>five guys
>sceak
>veganism and vegetarianism
>how far you should cook a steak
>ketchup
>flyover cuisine
Just off the top of my head.

>>7063775
What the fuck. Since when does 4chan replace that word with kek?

I feel like black beans make the most sense

File: 1485.gif (4MB, 347x244px) Image search: [Google]

4MB, 347x244px

>being this desperate for replies
>mfw your life

File: columbobobculp.jpg (33KB, 468x350px) Image search: [Google]

33KB, 468x350px

>>7063749


damnation

it can be worth it. i have done quite a bit of sous vide over the last couple of years and there is definitely a temptation to overuse it before you know its limits. it REALLY helps when working with a lot of product. i stopped using it for things like steak or fish though, at least when cooking for myself. it's just more satisfying and sometimes even subjectively a better result to do it in a pan.

fucking 48-72 hour short ribs though dude. gotta try them at least once.

>>7063745
So would I be right in thinking there's probably not much benefit in it if I usually only cook for myself?

>>7063767

it depends what you cook, but yes i would say realistically unless you have an enthusiastic interest in this kind of stuff it is not that useful.

in terms of cooking meat, sous vide can do two things: achieve a very precise *traditional* result or a completely *novel* result.

the *traditional* results are very precise but not substantively better than cooking *traditionally* - assuming you know what you're doing.

the completely *novel* results generally take a very long time, and potentially some troubleshooting. they're a significant investment in time, counter space and electricity.

there are some things i really love it for. octopus and squid are both amazing sous vide. i do love sous vide fish, but i also love it pan roasted. anything you want to eat uniformly pink, like a veal roast or something, is great. i use it for things like tempered chocolate, custards, other gelatinised pastry components. it saves on fuckloads of oil when doing confits of any kind.

there are big advantages to it if you're an enthusiast. and if you can work out the logistics you could probably save yourself some time on your weekday meals - but the amount of everyday planning that takes is beyond me, and i like to cook on a whim. you might be different. it's not a huge investment so if you can afford it give it a try, but these are my experiences.

>shes a great cook and works as a chef

Well then this is obviously /ck/ related...

>>7063693
If you have any balls left you should kick her out immediately or let her fuck her new lover in front of you.

>>7063726
You guys cook too, you guys are better to ask than any, you know how a cook would react to being told they've been found sharing nude pics.

Former fatfuck checking in (285 to 135-140) Stay strong. Just think about the end game. It's okay to have a setback or two, but do it only after you've made a serious dent in your goal, monitor what you put in your body and be prepared to pay back your mistakes with sweat.

Oh no you can't have this food right now oooooh poor babby waaah waaah .

>>7063622
>>7063627


My issue is not the diet itself, it's easy as shit.

I just feel guilty eating outside when I have a full set of ingredients at home I can use instead.

Feels wasteful.

basically curry powder and a light roux. probably tomato and garlic-ginger paste as well. adjust with individual spices to taste at the roux stage.

http://www.amazon.com/Curry-Powder-Oriental-85-Pack/dp/B0096BRED0

>The ingredients in this curry are Turmeric, coriander, fenugreek, cumin, red pepper, black pepper, cinamon, ginger, star anise, cloves, cardamon, fennel, nutmeg, laurel leaves, allspice, garlic.

>>7063563
I'm interested too.
I use normal curry powder, a stock cube and roux for thickening, flavor is almost exactly the same but it's not as silky smooth.

File: okonomiyaki2.jpg (79KB, 500x375px) Image search: [Google]

79KB, 500x375px

Look at this beautiful shit.

>>7063469

OH MY GOD THAT LOOKS *SO* FUCKING GOOD.

>>7063449
>being literally me when I was 8

Wait, it was cooked tomato I hated as a kid. I've always liked raw. Cary on.

>>7063449
I agree

>tumblr in image name
You're not even trying.

File: 20151024_135029.jpg (1MB, 3264x1836px) Image search: [Google]

1MB, 3264x1836px

quick recap: 1st day the peeled persimmons are hung

File: 20151102_074706.jpg (2MB, 3264x1836px) Image search: [Google]

2MB, 3264x1836px

about a week later

File: 20151106_152707.jpg (2MB, 3264x1836px) Image search: [Google]

2MB, 3264x1836px

2 weeks later

very leathery outer layer but you can squish it around a little

at this point i had to check for mold daily as it would form in the wrinkles

File: 1447062022509.jpg (22KB, 651x575px) Image search: [Google]

22KB, 651x575px

>>7063415
I don't like the taste of shitty bait?

>>7063415

The only way beef should be well done is slow smoked or roasted for 24-48 hours.

i'm not a fucking faggot

cinnamon and honey is pretty good.

>>7063322
I like putting butter and some of a chicken flavor packet from ramen noodles in there. It's really good, try it out.

Salt

I read something once about estrogen affecting how it tastes but it could have just been bullshit. I knew a few girls who thought chocolate was really disgusting.

it releases endorphins

>>7063274
She looks artificially perfect. But in a bad way.