Archived threads in /ck/ - Food & Cooking - 645. page

I haven't been on /ck/ for a while, is this a meme or viral marketing?

I unironically ate this yesterday (lemon cake flavor) and it was really good. I threw away the box or I would take a picture. My only complaint is that it defrosts very slowly.

>>9124985
For me, it is a meme pretending to be bad viral marketing. The shittiest /ck/ meme.

I also don't have very much experience with kitchen knives, so i would love some input into these types of knifes and what i should buy in the future

File: 20170703_011749.jpg (3MB, 4128x2322px) Image search: [Google]

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I bought all three of the ones they had because i liked them so much, anyone have any input on these knifes?

>>9121314
poor quality in my experience. you'd be lucky to have them last you half a year with daily use.

>>9119791
wowwwwwwwwwww thats some pretty unhealthy shit

>>9119791
That's a huge bitch.

>>9119791
>02:15
>SMALL mac'n'cheese
She's a big girl.

>>9129090
Depends on if you live in a civilised country or not.

The level of civilisation of a country is directly linked to the quality of the tap water. If it contains fluoride or chlorine you're out.

fluoride at the levels present in tapwater has shown no measurable effects on the brain, but yet has definite measurable effects on tooth health.

I'm sympathetic to arguments that it's medication without adequate consent or education but there is fuck all actual science to say that it's harmful.

>>9129103
>The level of civilisation of a country is directly linked to the quality of the tap water. If it contains fluoride or chlorine you're out.
USA btfo

>>9129090
But in all seriousness, fluoride is a naturally occurring substance found in many foods. It's only about .7 PPM (or 7mg per liter) if you live in the United States and eating a normal diet of fruits and vegetables you'd get about the same. Too much of it CAN result in dental fluorosis.

>>>/suicide/

>>9128737
I don't think you need suicide because there is a good chance your diet is already killing you.

>>9128708
kill yourself soylent shill

answers me motherfuckers

https://en.wikipedia.org/wiki/Protein_poisoning
Just don't it exclusively and you'll be fine

Starving to death isn't a good sign you nutless moron

>>9128420

Can be quicker and more efficient if time is a concern.

If you have the backyard space and a few hundred bucks there's no reason you couldn't have both.

>>9128420
Convenience

>>9128420
Just in case you aren't aware there was an episode of King of the Hill where Bobby and Peggy had meat that was grilled over charcoal and they liked it more than meat grilled with propane.

I guess if you were grilling something where you only wanted caramelization but not the smoky taste from charcoal then propane would be better. Might be better for grilling fruits or vegetables. I don't like smoked cheeses either so if you were going to grill some kind of cheese propane might be better for that if you have that preference too.

if they're not roasted then sprout as many as possible
and plant all over your town.
be channy sunflowerseed the sunshine kid.
kek wills it

>>9128283
Hope they are unopened. Unopened sunflower seeds are good for the nerves

>>9128483
They are as shown in the OPs picture.

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13KB, 225x225px

>>9128124
Pleb.

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>>9128124

Water, fat, protein

>>9128058
also salt

>>9128053
>lmao im so cool i have a hangover xddddd

>>9126518
Will it take more than 30 minutes for you to be finished?

>>9126518
if they didnt want customers coming in at that time they would close 30 minutes earlier

they should state a "stop serving" time, instead of just closing time.

Depends on how much of it you eat.

I'd say it's the acrylamide that gets you.

That delicious crusty brown sear gives you the ass cancer.

Steam/boil your meat. Eat steak tartare. You'll be fine.

But fuckin gross. I'll take the cancer.

>>9126501
it shortens your life but without it you'll be a low testosterone beta cuck

choose wisely

Turn the heat down
(You goddamn mongoloid)

>>9126424
what happens if the heat is too low

>>9126432
You end up with an insufficient sear and consequently flavourless food

>>9126390
All I know is that if you sear the meat before you put it in the slow cooker, it turns out 200% better.

Slow cooker top tip:
Don't bother. Meat simmered for more than three hours is just dry and unappealing - and at that point, just use your stove.

make slow cooker pho

>>9126211
Ingredients
>2 and 1/2 pound bone-in chuck roast
>2 medium-sized yellow onions
>2 turnips
>2 large carrots
>9 petite red potatoes
>2 cloves of garlic
>2 fresh rosemary sprigs
>Half a can(6 ounces) of your favorite beer
>1 quart of beef stock (will most likely be leftover stock)
>1 teaspoon parsley flakes
>1 teaspoon celery seed
>1 teaspoon oregano
>1 teaspoon Hungarian paprika
>2 teaspoons sea salt
>2 teaspoons black pepper
>2 tablespoons Worcestershire sauce
>roughly 2 tablespoons olive oil(for greasing the pan and rubbing on the roast)
For the gravy:
>2 tablespoons unsalted butter
>2 tablespoons all-purpose flour
>1 teaspoon black pepper

Pat down the beef with sea salt, black pepper, and olive oil. Set it aside. Meanwhile, wash and chop all the vegetables into roughly 1-inch chunks. Put half of the vegetables into a large crock pot. Heat a large pan on high heat and grease it with olive oil. Sear the chuck roast in the pan for about 5 minutes on each side, or until both sides have developed a nice dark brown sear. Lay the meat on top of the vegetables in the crock pot, and the cover with the rest of the vegetables. Keep the pan hot, and deglaze it with the beer and about 4 ounces of beef stock. While the liquid is reducing in the pan, crush the garlic cloves under the flat of a knife and stir them in along with one sprig of rosemary. Once the liquid is reduced in volume by half, pour it all into the crock pot. Add the rest of the spices to the crock pot and enough beef stock to come halfway up the side. Cover and cook on high for 5-7 hours.

>>9126215

When done, ladle out 1/2 a cup of the liquid and set aside. Melt the butter in a small pan on medium heat, and sieve in the flour while whisking constantly. When the roux has developed a dark blonde color, slowly add the pot roast liquid while whisking until smooth. Add the black pepper and cook until a thick consistency is achieved. Plate the pot roast with a slotted spoon, allowing the liquid to drain back into the pot, and drizzle with gravy before serving. Leftovers keep in the refrigerator for about a week, and the liquid can be strained of solids and fat to make stock for future dishes.

I took this directly from Momofuku and David Chang but its so goddamn good I use it all the time.
He states in the book you can use it on fried cauliflower as well, but I have only done it with brussel sprouts.

Fish Sauce Vinagrette
1/2 cup fish sauce
1/4 cup water
2 tablespoons rice wine vinegar
juice of 1 lime
1/4 cup sugar
1 garlic glove minced
1-3 bird's eye chili (the tiny thai chilies) slice real thin

mix up the vinagrette, apply liberally to sauteed sprouts.