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Archived threads in /ck/ - Food & Cooking - 822. page
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File: image.jpg (923 KB, 1859x1635) Image search: [iqdb] [SauceNao] [Google]
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What do think of my pizza, /ck/?
20 replies and 4 images submitted. Click here to view.
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Where are the anchovies?
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>>7253453

10/10 amazing
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>>7253463
If you put fish on pizza, you might be a degenerate.

Hot or cold?
24 replies and 5 images submitted. Click here to view.
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>>7253388
>88

HEIL HITLER
>>
>>7253388
Lukewarm

/thread
>>
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Both are good, but it needs anchovies.

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hey-

I made hambone soup on Newyears eve and rebioled it on the first before putting it in the fridge?

is it safe to eat? smells fine but servsafe says 3-4 days for refridgerated soup.

tl:dr 9 day old soup: eat or toss

>pic not related, biscuits I made a while back
15 replies and 1 images submitted. Click here to view.
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>>7253316
>hambone

fucking amerifats
>>
>>7253332
>>7253332

>le amerifat meme

what do you think literally 90% of noodle soup broth in Asia is made of, my young friend?

Anyway, hambone soup is part of my cultural heritage so stop erasing me, shitlord.
>>
>>7253343

OK, I put it on to boil just before making this post, so I'm going to let it go a full 12 minutes at a rolling boil and give it a try. That will kill any bacteria in there for sure

File: chocolate abuelita.jpg (36 KB, 584x400) Image search: [iqdb] [SauceNao] [Google]
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oh my gosh /ck/, I think I just tasted jesus
this shit is so good, It is indeed kinda hard to nibble but the flavour is just delicious, it is more than that, it's so heavenly.
64 replies and 12 images submitted. Click here to view.
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>>7253259
>mexinigger chocolate

No thanks
>>
>>7253259
Abuelita is garbage full of artificial flavors, white boy. Only the trashiest bourgeoisie Mexicans buy that
>>
Blend it with heated milk and it makes a delicious frothy spiced hot chocolate.

File: calfish.jpg (282 KB, 1024x575) Image search: [iqdb] [SauceNao] [Google]
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Does anyone else prefer the dirty hole in the wall places over the trendy upscale restaurants?

I just want to be full when I leave.
61 replies and 11 images submitted. Click here to view.
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>>7253186
As long as it's not on the nigger side of town then I actually prefer the small hole in wall diners
>>
I like both. I judge a restaurant's quality based off of cost-effectiveness of my satisfaction. I love going to a fancy dinner every once in a while, but the little Chinese owned burger joint down the street has the best teriyaki chicken plate I've ever had, and it's HUGE.
>>
Mein negro! That's one of the best joints in Shitcockblow.

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what the fuck is wrong with this state?

why do they think they have the best food?

is it all the Gabagool-Americans that are perpetuating this lie?

Terrible place, I recommend you never go there.
94 replies and 16 images submitted. Click here to view.
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>>7253126
>why do they think they have the best food?
who the hell said we have the best food?
that's absolutely false

also 973/862 ww@
>>
New Jersey is awful. I was born there and refuse to ever go back for any reason other than driving through on my way to somewhere else.
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>>7253126
>why do they think they have the best food?

Where'd you get that from?

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Japanese knives are the best get
13 replies and 4 images submitted. Click here to view.
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>that fucking handle
>>
>get

Literally nobody here cares.
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>>7253000
uneven grind.

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I want to make stir fry and fried rice. Stupid question, but should I cook it in a wok, or can I pull off the same quality in a cast iron skillet? What are the benefits of woks if I want to invest in one?
14 replies and 6 images submitted. Click here to view.
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>>7252963
Cast iron skillet is fine.
Woks are obsolete really, waste of money.
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>>7252963
You need heat and lots of it. The average gas stove in homes is about 7,000 BTUs. A good wok burner will push you up to 130,000 BTUs and more.

And since you're going to be cooking on a wok burner, then a wok is the right choice.

But if you just want to make shitty stir fries, then by all means do it your way.
>>
>>7252967
Please don't give advice if you are not qualified to do so. Thanks.

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Today i'll be teaching you all how to make sriracha on bread.
74 replies and 20 images submitted. Click here to view.
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Make sure you all have a piece of whole wheat bread, and a 6 oz container of sriracha
>>
WAIT!
TEACHER
I have a question.

Do we also need a shitty beer like you have?
>>
Did you just get a new phone or something, and found the first excuse you could to try out the camera?

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Hey /ck/
Kitchen failures thread?
Pic related,this is what happens when you leave the milk on stove for an hour
16 replies and 4 images submitted. Click here to view.
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>>7252825
yep.
That's what happens

Usually I jump right on board these threads with the latest disaster... but the last couple months... nothing is going wrong =/

Cupcakes, soups, sandwiches, bread, I even made it through the holidays without a single botch.

What happened to me, /ck/? Have I finally seen the light? Or am I simply playing it safe?
>>
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My latest fail was boiling some potatoes to make mash but left it unattended for too long. Still ate the potato pieces though, and they were nice.

Single white male seeking girl who can cook. Must love cats.
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>>7252876
>Single white male seeking girl who can cook. >Must love cats.
4chan.org/soc

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How can I enjoy food and not be a fat piece of shit /ck/?
24 replies and 2 images submitted. Click here to view.
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>>7252742
Exercise!
https://www.youtube.com/watch?v=DN2bQrCW2iA
>>
Eat less you silly shit.
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>>7252813
it looks like four rats climbed on the pizza before it was put in the oven

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You have 10 seconds to name anything edible that is not improved by the addition of either a) garlic or b) chocolate.
123 replies and 19 images submitted. Click here to view.
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water
>>
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>>7252722
>being threatened by a weeb
Fuck off, kiddie fiddler.
>>
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>>7252736
Time's up, onii-chan.

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i have a salmon fillet that i don't know what to do with help /ck./
79 replies and 8 images submitted. Click here to view.
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>>7252716
style a, i don't think he would want to have the belt loops on his dick. cook the salmon.
>>
Why would anyone pick the first option?
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>>7252716
A makes more sense, also if the salmon is alive you should return it to its habitat, if it is dead I would say eat it.

File: 1761-old-mill.jpg (19 KB, 550x365) Image search: [iqdb] [SauceNao] [Google]
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How to make super airy, light, soft, whipped butter? I have a stand mixer with whisk attachment (and a beater attachment). Everytime I try it comes out with zero bubbles in it, almost like caulk. If it's cold it's even more difficult to spread than it was before I whipped it. It tastes fine, but I want the light fluffiness.

Should the butter be room temp before whipping?
Unsalted or salted butter? I've only tried salted but I wonder if using unsalted and adding salt would work better as the salt granules would create more air pockets?
How long should...
Comment too long. Click here to view the full text.
11 replies and 2 images submitted. Click here to view.
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Why?
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>>7252713
Because it tastes good.
>>
If you're trying to do it with only one or two sticks of butter, you don't have enough product in the mixer to create any volume. All you'll do is soften it and make it more pliable.

Get 2 pounds of butter, use the beater, not the whisk, attachment - get it started on a low speed to loosen it up, add a little bit of oil and turn it up. Stop it when you get what you want, usually when it starts making a fapping sound.

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Realistically, if my oven could get as low as 130, could I toss a steak in there and eat it some time later?

Pic unrelated.
19 replies and 4 images submitted. Click here to view.
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>>7252585
I don't give a fuck about your question but man that girl gets my dick angry
>>
you can do whatever you want, american is a free country
>>
>>7252585

An already cooked steak?
You could keep it mildly warm for a while...
An uncooked streak? No.

40-50 Celsius is close to the ideal temperature for bacteria growth, and certainly inadequate for cooking.

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