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Archived threads in /ck/ - Food & Cooking - 748. page
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https://en.wikipedia.org/wiki/Entomophagy

This year I'm studying the possibility of farming mealworms to expend less buying chicken that's already the cheapest source of protein I can find. As promised in a thread last year I'll be reporting my progress.

Finally finished the edible insects book. You can download it here:
>http://www.fao.org/forestry/edibleinsects/84629/en/
Very interesting reading. The book shows how eating insects is pretty normal outside the western world.

Now using the design from tinyfarms:...
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>>7301499
Is it cheaper than growing nutritional yeast?
Up front costs might be higher for nutritional yeast, but I'm sure it makes up for it on volume over time.
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>>7301499
is animal flesh protein a must for you?
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>>7301521
I've never heard about this before.

>>7301533
Yes because I workout. Would raise chickens if I had the space.

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So i got some pork loin, give me ideas for a nice dish. Also mashed potatoes tips and tricks??
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Cmon faggots
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try making pork medallions
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>>7301416
pulled pork (slow cooker)

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I just realized the chicken I ate was undercooked.
What do I do?
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Make sure your affairs are in order.

RIP in peace, OP.
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>>7300271
Should I cause myself to throw up?
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>>7300275
No no, you'll be doing plenty of that in an hour or so.

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I bought some frozen crayfish tails at the supermarket because lobster is only available live (which is way too expensive for me) and crabs are too expensive to import.

"cook frozen crayfish tail" gives me lobster recipes every time. Is it because I can cook them exactly like lobster tails?
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>>7300003

I guess so. They're still crustaceans and have similar morphology.
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>>7300003
You just boil them, faggot.

source: am southern and eat this delicacy all the time
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>>7300003
Etouffee, sugartits. With rice or pasta.

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Thoughts on pic related and others like it? I get Hellfresh once a month (veggie box) and its awesome. Also get TryTheWorld boxes that are really fun to get and 75% of the boxes are amazing, completely unique items.
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Maybe post a link, or something more than a thumbnail, next time, and people will have some clue what you're asking about.
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>>7298003
Shit's all over the place I thought people would know sorry.
https://www.hellofresh.com/
https://www.trytheworld.com/

It's all completely pretentious luxuries meant to draw you in by pure impulse...but the truth is it's working and it's cool
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>>7297986
Why not just spend less money and simply buy the same ingredients at the supermarket?

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Hey /ck/, I'm going to start bringing lunch to work and would like some good ideas besides the usual cold cuts or whatever. I go to the gym and am actively looking to put on mass so calorie dense, protein-rich meals are even better. What do you guys take?

pic not related, it just makes me laugh
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Leftovers from dinner the previous night.
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Hard-boiled eggs for dem aminos. Nuts for fats. Fruit for vitamins, preferably with edible skin for fiber.
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I've brought cold stir-fry a few times and it was pretty pleasant. I also really like getting individual packets of tuna packed in water (no can opener at work) and put one of those over some lettuce or salad mix with salt and pepper. 17 grams of protein and it's fairly healthy.

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time to get dickered and have a cook-along!

continuation of >>7259691

this thread is for anyone to post a cook along or OC food/drink pics if they dont want to make or use another thread

>patti mayonaise in the nosebleeds
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Great. Anon's blog about his cats is now a general.
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>>7288142
this is about food and cooking, some of my pics happen to get photo-bombed, i am sorry if this thread pushed a precious jack/joey/little ceasars thread off the board, my sincerest apologies

>xtra meaty
>>
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forgot to reply to this anon >>7283691 in the last thread, that looks bomb as fuck I need to get a gravy game like that going on, quality posting friend even if some of your music is somewhat questionable lol, I saw south park mexican in concert and have his autograph tho

so just realized i need to grab some beers before midnight, TO THE HELLO KITTY-MOBILE!

>i do not condone drinking and scooting unless you are a trained professional

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Lets talk about the best places to eat in Houston. You start.
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McDonalds
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>>7266419
Big Mac
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>>7266405
Whataburger

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Recently I bought "French Cooking in Ten Minutes", on which a pretty excellent show was based
https://www.youtube.com/watch?v=lzjyfqPe7ZE

Can any anon recommend me a french cooking bible, or tell me if The Professional Chef is worth the investment? I want to understand things rather than just follow instructions.
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>>7301969
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there's like the entirety of julia child's pbs career on youtube. just watch that for free
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>>7302087
Yes, I am doing that. It's just that I like to have proper books to flip through, and I luckily don't have to worry about spending a little bit here and there

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Alright /ck/ I have a shitload of unsweetened cocoa powder. I've been making hot cocoa and brownies while watching the snowfall. What other recipes are out there?
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>>7301147
bamp?
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12 oz water
2 tbsp + 1 tsp of cocoa powder
4 packets of aspartame
1 spoonful of coffee-mate.

add cocoa powder to 12 oz of water, stir and bring to boil. Then pour into a mug with the coffee-mate and aspartame already in it. This makes the best tasting hot cocoa.
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>>7301371
>best tasting
>aspartame

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Let's peruse this, shall we?
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okay
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So, the first page is actually the twenty-seventh, and it's a "chili" recipe. I guess the person who put it together was too high, or maybe they wanted to smash our idea of what a cookbook has to look like like. Either way, we're off to a good start.
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>>7293744
reporting

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im starting to feel morally conflicted about eating meat, can anyone help me make a complete-ish vegetarian diet?
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Nobody is going to help you.

Might as well stock up on frozen vegetarian pizzas and add fresh ingredients.
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How come you feel conflicted about exploiting animal lifes to feed you but not about exploiting human lifes that build the very device you used to post your thread?
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>>7290579
HEY MAN IT'S OKAY.
YOU'LL SNAP OUT OF IT LATER.

EVEN NOW, I HONESTLY DON'T LIKE EATING FOOD THAT LOOKS THE SAME DEAD AS IT DID ALIVE.

THINGS LIKE FRIED FISH, LOBSTER, CRAB, AN ENTIRE PIG, AND SHIT WITH EYES STILL ON IT ISN'T SOMETHING I'LL EVER EAT.

BUT HEY, CANNED TUNA, LOBSTER WITHOUT THE SHELL, AND CRAB LEGS WITHOUT THE CRAB ATTACHED I FAIR GAME.

I DON'T KNOW MAN I'M JUST WEIRD LIKE THAT.

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There's a thread up that talks about beef shin, and two anons are talking about whether you dredge beef in flour before browning it. One says you want beef fond to build, so you don'r brown with flour on the beef.

I thought that too, from an old Cook's I read.

I found this:
http://www.reluctantgourmet.com/flouring-meat/

Pic not really related. Non stick pan? Come on...
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Doesnt really matter either way if you are slow cooking for hours, but autists will argue either way as the "right way".
I like dredging because to me it gives a richer flavour, I experimented because I wanted to see the difference. One big bonus with dredging is for one pot wonders it adds to the streamlined and time saving aspect of it.
Try both ways and see which you prefer.
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>>7301742
Thanks for the reply.

Dredging first would mean no beef fond buildup, which would lead me to believe that it would have a less rich flavor. Seems like cooks everywhere agree that browning meat first gives a deeper flavor. What do you think the richness came from in your recipe?
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>>7301747
My theory has been that the flour browns and develops a bit of cajun roux character.
I use plenty of oil and light flower, as the meat brown the flour first goes transparent and the oil penetrates to the meat anyway and would probably caremalise the meats sugars.
dont know, just wild theories.

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it's dinner time in the United States of America

what's for dinner?
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>>
bruce jenner's pussy
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i made this chicken tikka masala but it is impossible to make indian food look appetizing

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Ok, I've come for some stew advice, it's a cold comfy time calling for hot comfy food.

Never made stews before. It seems pretty common to add flour to the stew. I could do that, but I plan on adding pig feet so would that add the necessary thickness instead of having to use flour? And I've always had trouble with potatoes. When I've eaten good stews at a pub or restaurant, the potatoes come out chewy in a good way, rather than mushy that mine to come out when I try to cook them in water. Is there a trick to it? Is it purely down to using waxy potatoes?...
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What's with all the stew threads recently?

Stew is mostly something you throw together with whatever ingredients you have leftover.

I can't say anything about making stock from pig's feet, but I don't see why it would be a problem. There's going to be more connective tissue, so it would most likely be a little thicker, but it's also common to brown whatever meat you're using in the pot first, and sprinkle enough flour on to soak up whatever fat was rendered.

If you add too much water, just reduce it.

If your potatoes...
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>>7300961
>adding pig feet
Try it and see

>Is it purely down to using waxy potatoes? I have russets.
I think this is key, russets will just turn to mush. You also want to cut them 'thick-thin' ie sorta trapezoidal.
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>>7300982
>Stew is mostly something you throw together with whatever ingredients you have leftover.
That's exactly what I'm trying to do, (I just need to buy some aromatics)

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