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/ck/, I've got some cooked and peeled king prawns, and I'd like to do something different with them. What is your favourite recipe involving king prawns?
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depends... what is their country of origin?
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>>9255360
They're already cooked? There's not much you can do with that other than play with different sauces or seasonings. Any further cooking is just going to make them rubbery (assuming they aren't already).
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dip em in seafood sauce
Anonymous
What did you have for dinner? 2017-08-03 01:43:30 Post No.9255281
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What did you have for dinner? 2017-08-03 01:43:30 Post No.9255281
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What did you have for dinner?
Anonymous
2017-08-03 01:43:30
Post No. 9255281
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I went to the local markets and got some aged porterhouse, I panfried it until rare with salt and pepper and served it with butter and with some potatoes I boiled, fried and finished in the oven, pic related, I forgot to take a picture of the finished steaks so I just got a random pic from google
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wow steak and potatoes
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>>9255285
It was simple but it was good
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last night i made Courgette garlic & chilli tagliatelle and some lamb chops in italian herbs
was pretty good, basic tho
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>veggies
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>"veggies"
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>cummies
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>>9255196
>""
Anonymous
Stainless steel troubleshooting 2017-08-03 10:02:24 Post No.9254826
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Stainless steel troubleshooting 2017-08-03 10:02:24 Post No.9254826
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Stainless steel troubleshooting
Anonymous
2017-08-03 10:02:24
Post No. 9254826
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pic sorta related,
So let's say I'm restricted to an electric stove heating element, and only a stainless steel skillet. I'm not great at cooking so I've actually had a few things I'd like to see if /ck/ can have me troubleshoot a little bit
I tend to avoid using excessive oil so I've been trying to get away with using just a little bit to coat the pan, could this possibly be the main reason that things like eggs and noodles tend to stick to the pan and blacken? Or am I using an incorrect amount of heat
I've been spoiled by gas stoves and large steel woks, is there a way to fry rice or noodles in a 12inch stainless steel skillet without said carbs sticking onto the pan? or am I just overcrowding the darn thing maybe?
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>>9254826
With stainless it's really important to keep shit moving around constantly to avoid this. If you frequently let stuff stick and burn to the surface and then remove that with rough brushes and what not you'll create pores and scratches in the steel and that means more sticking and burning.
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>>9254866
so lets say that I've already had difficulties with things sticking and burning to the surface. Am I fucked or what?
Do I just need to add larger amounts of oil, ensure it heats up enough and use higher heat in general as well as moving things around? I'm never quite sure what im doing wrong with stainless steel but its a bit time consuming to clean, its making me want to oven roast everything instead
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>>9254826
>Or am I using an incorrect amount of heat
Cooking noobs always apply too much heat.
By the sound of it you already too care of the secondary mistake of too much oil.
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Why is Japanese food so fucking good?
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>>9254679
A food culture based on a foundation of great ingredients
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Why didn't you open with an image of Japanese food?
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>>9254684
the image of the pagoda alone brings up images of miso, mirin, and dashi
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>there are people on /ck/ RIGHT NOW who measure every ingredient they use
>they follow recipes precisely
>they have no intuition or feeling when it comes to cooking
>they can't invent a well balanced dish without referring to 4 different websites
>mfw people ACTUALLY measure a tablespoon of oil for frying
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>>9254559
Everyone starts somewhere. Even if they never develop the feel for cooking, at least they're cooking instead of gagging down a McChicken, chain pizza, or frozen dinner.
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Those people lack experience and are still learning to cook.
Relying on intuition and experimenting with recipes as a new cook is one of the worst things you can do.
This creates Jack tier home cooks.
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>tfw no Harveys in your country
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Why would you want to eat food that gives you gout?
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>>9254531
>undercooked 'sautéed' onions
>buns flatter than my ass
otherwise looks good enough. reminds me of Culvers in the states
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All fast food is garbage. Anons thinking certain chains are something worth seeking out is probably the worst thing about this board.
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any one else here eat those bags of microwave vegetables
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>>9254511
Yes, but I don't microwave them like an animal
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>>9254515
you eat them frozen?
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>>9254520
>what is steaming
>what is boiling it in the bag
>what is stir frying from frozen
It's like you want to remove as much flavour from your food as possible
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Are those "recommended portion sizes" on the nutrition label reasonable, or intellectually dishonest?
>cereal is only 200 cal per serving
>but only if you eat 3/4 cup + 1/2 cup skim milk
Who really eats only 11 chips?
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>>9254469
>Who really eats only 11 chips?
I believe you mean 'about' 11 chips.
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>>9254469
Honestly though, that's horseshit. I'm glad they started making products in smaller packages put the entire info for the package on the front.
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It is pretty dishonest, they know that virtually everyone is going to eat more than 11 chips at a time.
>hork hork eating more than 5 chips is pig zone
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>ordering food online
>order 2 people's portion so the delivery guy doesn't think I'm a loser
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imagine being a full grown adult and not being able to cook your own meals
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>>9254317
I live in a food dessert and ran out of food
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>>9254293
>Being this scared to be who you are so you choose a life of fatassery
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>He doesn't eat his burgers open-faced with a fork and knife
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But i do
Most good big fuckoff burgers are not easily/cleanly eaten by hand.
>remove top
>eat openfaced burger
>eat fries
>use top bun to scoop up stray toppings on plate
>eat
>clean plate, clean hands, full tummy.
And yes i am highly autistic and tbqh i would prefer my fries have their own plate.
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Because I'm not a manlet.
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>>9254307
I share this opinion. When I want to get every last condiment on the plate without licking it in bad manners, I go right for the top bun.
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Poptarts are technically just personal sized Sicilian pizzas
>Prove me wrong
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Hmm...really makes me think
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Hmm.. really makes me drink
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I just went over this in another thread you cunt.
Pizzas are openfaced sandwiches.
Poptarts are both closed and openfaced sandwiches.
Wtf I HATE coffee now
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thats sounds like a very scientific website
WTF fun fact
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Fun Fact # 4623
OP Has sucks more than 1,00 cocks in his lifetime. Only 26 of the loads he's swallowed has been tested positive for HIV/AIDS.
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>>9254121
The only reason I don't touch it anymore is it gives me the peepees for hours. Feel like I have to piss like a firehose and then I am back ten minutes later to do it again and again.
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What are some good recipes for curry and rice?
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I don't know how useful this info graphic really is
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>>9254190
would be a lot more useful if it listed ingredients for making your own curry sauce, instead of using a mix
Anonymous
Study: Kitchen Sponges are Uncleanable 2017-08-03 03:22:58 Post No.9253793
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Study: Kitchen Sponges are Uncleanable 2017-08-03 03:22:58 Post No.9253793
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Study: Kitchen Sponges are Uncleanable
Anonymous
2017-08-03 03:22:58
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https://www.sciencealert.com/you-don-t-want-to-know-how-germ-ridden-your-kitchen-sponge-really-is
>Scientists in Germany have conducted what they say is the world's first comprehensive study of contamination in used kitchen sponges. Researchers led by Furtwangen University ran genetic sequencing on samples from 14 different used kitchen sponges and ended up finding 362 different types of bacteria happily lounging within all that comfortable, springy foam.
>"What surprised us was that five of the ten [types] which we most commonly found, belong to the so-called risk group 2 (RG2)," says lead researcher, microbiologist Markus Egert, "which means they are potential pathogens." These included Acinetobacter johnsonii, Moraxella osloensis, and Chryseobacterium hominis – which the researchers say can lead to infections – plus Acinetobacter pittii and Acinetobacter ursingii. "Sometimes the bacteria achieved a concentration of more than five times 1010 cells per cubic centimetre," says Egert. "Those are concentrations which one would normally only find in faecal samples.
>While we might think that microwaving sponges, dousing them in boiling water, or running them through the dishwasher should sanitise the foam, the team found that regularly cleaned sponges were about as bug-ridden as uncleaned ones – and could even increase the abundance of Moraxella and Chryseobacterium.
"Presumably, resistant bacteria survive the sanitation process and rapidly re–colonise the released niches until reaching a similar abundance as before the treatment," the team writes.
>Okay, so if we can't clean these filthy things, how long should we use them for? One week, the researchers say, before promptly replacing them. Still, a week really isn't very long. After all, when was the last time you replaced yours?
THROW IT OUT, ANON.
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So microwaving them, then bleaching them won't clean them?
I doubt that
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ew germs icky!
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>t.sponge lobbyist scientist Jew shills trying to make us buy more sponges
Fuck off