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Archived threads in /ck/ - Food & Cooking - 867. page
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File: 1381091654-0.jpg (45 KB, 600x399) Image search: [iqdb] [SauceNao] [Google]
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Why do elitist queers think liking disgusting foods is something to brag about?
4 replies and 1 images submitted. Click here to view.
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because you aren't going to survive the winter
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>>7213342
But if you like something, doesn't that make it not disgusting? It can only be disgusting if you don't like it. Your premise is looking pretty shaky OP.
>>
>>7213342
because white people have no culture

/ck/

I picked up a bottle of this today. I haven't yet had it because I have only recently decided I feel like spending $11 on a bottle of beer.

I've always read you should let it age. Is that necessary? Because I'm impatient. How much do I miss if I just drink it in the next couple of days?

Thank you for your advice.
9 replies and 2 images submitted. Click here to view.
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>>7213313
I personally don't have any experience with beers like that but I think you should go ahead and drink it. Get some first impressions and then buy a few more. Let them age and then try them at different points in the process. If you're really interested, take notes on each tasting and form an opinion that way
>>
Not necessary, probably gets a little better as it ages, but its perfectly fine to drink right away. If you got a couple of them I would suggest drinking one right away and aging the other
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>>7213328
Honestly, this makes sense, and I should have just thought of it on my own. If I don't drink it fresh, I'll have no way of gauging it aged, so it's not worth the wait.

Unless someone can tell me that it just hits a whole new tier of amazing.

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How do I make good tendies? I know I use buttermilk for the batter but what should I use for breading and seasoning?
2 replies and 1 images submitted. Click here to view.
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Panko, cayenne pepper, mustard seed, thyme, lemon juice

thoughts on this?
i like it
also the bacon fries are good.
8 replies and 1 images submitted. Click here to view.
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literal cumburger
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>Chain releases a burger with some slightly novel ingredient on a monthly basis

OMG, GOT TO GO OUT AND TRY IT!

fucking s m h
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>>7215225

You're getting getting rekted by the janitor at this point dude. enjoy ur ban for no reason,

>or y'know, change your IP address and get on with your life like the rest of us

File: jew.png (92 KB, 201x301) Image search: [iqdb] [SauceNao] [Google]
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I smell something good, /ck/.

What are you cooking right now?
3 replies and 2 images submitted. Click here to view.
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i hate that guy
>>
File: 201512292013.jpg (539 KB, 2240x1344) Image search: [iqdb] [SauceNao] [Google]
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Rice cakes stir-fried in sweet soy sauce with mushrooms, carrots, bell pepper, onion, garlic and spinach. After I saw this thread, I started to take some pics. This is the final thing. Sorry if the pic isn't very good or if the food looks bad. It had a great smell and tasted really rather nice.

File: FranksRedHot[1].jpg (155 KB, 500x645) Image search: [iqdb] [SauceNao] [Google]
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why does this make everything better?
6 replies and 1 images submitted. Click here to view.
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>>7212778
Because you like red acidic tomaty shit sauces.
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>>7213030

this is where i punch you in the face

seriously talk to me like that in public

i think im a nice guy most times but just say that shit to me one time to my face in the real world

talk to me about how i have shit taste in tomato sauces and literally we will see what happens
>>
>>7213089
Not that guy, and i'm usually the last guy who tries to act like a food snob, but Frank's really is pretty shit-tier hot sauce.
You taste so much vinegar that you can't even enjoy the heat.
Get some Texas Pete or Cholula.

File: taco-bell-logo.jpg (24 KB, 300x300) Image search: [iqdb] [SauceNao] [Google]
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has anyone had one of them dollar sliders

i had spicy beef and was p nice

i think im gonna go today and get a burrito
5 replies and 1 images submitted. Click here to view.
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wow cool thread op

no its a better deal to get the frito burrito , at least you get rice with it
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>>7212666
I had one and it was garbage because Fritos are garbage.
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>>7213315
shut the fuck up and get the fuck out

File: jalapeño.jpg (20 KB, 414x227) Image search: [iqdb] [SauceNao] [Google]
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Hi, /ck/. I'm literally retarded when it comes to cooking. I want to season some raw ground beef in preparation for stuffing it into some jalapeños. I know fuck all about cooking and don't know what I should season this shit with or what else to toss in with the ground beef so that the peppers don't end up as just boring "jalapeños with some seasoned beef inside". Suggestions? I can't use cheese, unfortunately.
4 replies and 1 images submitted. Click here to view.
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>>7212636

Really all you need is salt and pepper. Cumin and paprika would probably be nice too but honestly I don't see that as required.

Next time use pork sausage meat instead of ground beef. If your market doesn't sell it in bulk just buy a pack of italian sausages (or pork breakfast sausage) and remove the meat from the casing.
>>
easy mode would just be to do like a standard burrito spice mix: garlic, onion, coriander, cumin, oregano, pan-fried in lard or shortening.
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>>7212647
That sounds good. I think I'll try that, first.

I had some ground beef left over from when I bought a bunch of ingredients and my friend made us some meat loaf. Shit was delicious.

>>7212655
I'll try this some time, too, minus the frying. I'm mostly interested in the jalapeños because they're supposed to be good at banishing this fucking yeast from my kidneys. Shit's painful.

File: IMAG0027.jpg (2 MB, 4224x2368) Image search: [iqdb] [SauceNao] [Google]
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Can you make all the same recipes from a slow-cooker in a pressure cooker? Can you convert the cooking times, etc...
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>>7212577
No.
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>>7212577
In theorie you could but in practice to get the same quality no you can not. It al has to do with the unfolding of proteins inside the meat. Doing it to fast will cause the strings of protein to rip, it will still be tender but it won't be able to keep as much moist making it dry. Slow cooking has a right in it's own and pressure cooking is just the lazy mans version.
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>>7212577
>Can you make all the same recipes from a slow-cooker in a pressure cooker? Can you convert the cooking times, etc...

Yes. There is no exact conversion, but roughly speaking:

A pressure set at 15 psi cooker takes approx 1/3 the time compared to a traditional braise (simmering on the stove or in the oven). So if you had a stew recipe that said to simmer it for 3 hours then it would take about 1 hour in the pressure cooker.

A slow cooker on "low" takes roughly...
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File: Brioche.jpg (184 KB, 909x784) Image search: [iqdb] [SauceNao] [Google]
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Ok /ck/, I think I want to bake something sweet yet not too sweet for New Year's Eve, and I've never tried making brioche. Give me your culinary knowledge, how do I into brioche?
10 replies and 2 images submitted. Click here to view.
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>>7212525
Cook it well
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>>7212525
You'd better start soon, all the enrichment makes it harder for the yeast to work, so it takes a long time to rise. If you don't have a mixer it's gonna be a bit of a ballache kneading too.
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>>7212651
Fortunately I do have a mixer, just need to find the hook attachment for it. The thing hasn't been used for years.

How The Fudge (im on /ck/) did this happen? Pic related
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>>7212489
fuck off its a banana spider and your bait is weak
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>>7212515
>its a banana spider
Ok? How did this happen?
>>
>>7212560
banana spiders live on banana trees

File: 1451410134539.gif (757 KB, 500x375) Image search: [iqdb] [SauceNao] [Google]
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who /TeaConnoisseur/ here?
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>>7212435
>not being a certified tea sommelier
please, you can be a fan of tea but don't pretend you're something you aren't
>>
>>7212486
>not being a certified tea plant
please, you can be a fan of tea but don't pretend you're something you aren't

File: Sambal-tomat-2.jpg (126 KB, 700x467) Image search: [iqdb] [SauceNao] [Google]
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Anybody here ever made sambals or other hot sauces?

I wanna make a very hot sauce for a friend of mine. Planning on using habaneros, rawits, scotch bonnets, jalapenos and chillies.

Can I also add some roasted fenegriek and cardemon?
5 replies and 2 images submitted. Click here to view.
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>>7212324
>Can I also add some roasted fenegriek and cardemon?
Makes it more harissa flavored, and in my opinion limits the uses to enjoy it with every kind of meal.

Keep it simple and let the chilies be the stars.
>>
´m from México and here we usually eat "salsa de molcajete" https://www.youtube.com/results?search_query=salsa+molcajete
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>>7212324
I have and they've always turned out great. Here's a good cookbook for you, it's a base and has some history in it.

The Habanero Cookbook by Dave DeWitt and Nancy Gerlach

File: DSC_0006.jpg (2 MB, 3840x2160) Image search: [iqdb] [SauceNao] [Google]
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Hello, I have had nice holiday and it will last 10 days still. I bet all you guys missed me but 7.1.16 I promise post more finnish school food pics. But before that I tell you nice easy recipe What I did today!

Cut (christmas) ham, paprika and onion. Fry them on pan while you boil spaghetti. Mix those all and add cooking cream and seasonings, I added only pepper.

Thank you and we see on January:3
7 replies and 2 images submitted. Click here to view.
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>>7212299
>7.1.16

July 1st, 2016.
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>>7212323
gtfo amerifat
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>>7212331
Gtfo foreigner

File: 3503396.jpg (24 KB, 509x377) Image search: [iqdb] [SauceNao] [Google]
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if you cook something, can you cook it again?
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>>7212160
Refried beans.
Fried Rice.

So yes.
But the usual answer is no. You are just reheating.
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>>7212177
Cook pintos.

Add broth, fats, seasoning, etc. Cook it.

I don't think I'm the ignoramus here.
>>
>>7212191
And he deletes it. like, oh shit, I looked it up and he's right.

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