Archived threads in /ck/ - Food & Cooking - 1045. page
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>Taking your pizza home to cook it
I seriously hope you guys don't do this.
Looks gross
>Literally do this at least once a week
Tastes good, man
>>7100045
>literally have one cooking right now from the Papa Murphey's around the block
>smell it and am getting excited
fuck you op
What's the hottest pepper you can eat?
Carolina reaper
I grew some last summer
Allegedly the guy who made this has made one that's hotter though
>>7100044
pepperoncini
>>7100044
Can? Or will? I'll eat a jalapeno, but eating anything hotter raw is just someone begging for attention. If it's cooked into food, I don't care how hot as long as it tastes good
Define a good Burger
What should be on it? What type of bread should the buns be? How rare should the meat be?
>Ketchup
>Mustard
>Fried onion
>Cheese (American)
>Gherkin
>Lettuce
The bun should be white, not wholegrain or brioche. The meat should not be rare.
well done
>>7100041
pumpernickel bun,
peanut butter mustard,
pumpkin and onion relish,
gouda cheese,
pickled cactus,
spinich
Sugar, how bad is it for you in reality?
I like to add sugar to my tea, but since I am trying to stay healthy, I am concrned that adding sugar detracts from a healthy life style?
What does /ck/ know about sugar and how do you blend sugar into your daily /ck/ creations?
it's the fructose that's bad 4 u
Most days, the only added sugar I eat is in my morning coffee and it's less than a tablespoon into nearly a litre/quart of the stuff.
Things that have sugar added to them already that I eat regularly are biscuits, pastries, donuts or cereal at breakfast and that's about it.
I don't typically snack on sweets.
I don't typically eat desserts.
I don't typically add sugar to my cooking.
In all, I'd imagine that in a day, I likely go through about two-to-three tablespooons of sugar, about 30g, on average, though most days, it's far less than that.
use an artificial sweetener. I recommend aspartame. tastes great. I use 12 packets of the stuff a day.
I just dragged my hand across a 400F oven coil
What do?
Also general cooking related injuries/stories thread
shoot yourself in the face
Dress with a garlic butter/rosemary sauce
Get your momma to kiss it
Also soak it in ice water
Well, it's cold and dark as fuck outside and we've just put up our Christmas tree. Time for a nice warming beef stew and I'm willing to share it with /ck/. Enjoy.
First off is the ingredients (make two large portions):
Beef shank (also called shin) about 400g or 14oz (any other stewing beef is acceptable, but this is my favourite)
3 tbsp Gravy powder (can be substituted with beef stock and flour)
1 small turnip
1 onion
1 small parsnip
2 carrots
5 cloves of garlic
1/3 cup split red lentils
1 tsp ground black pepper
1 tsp salt
1 tsp dried thyme
Great additions include fresh herbs (thyme, rosemary, sage, bay are all great) and rutabaga/swede.
>>7099894
>1/3 cup split red lentils
Seems out of place.
Preheat your oven to 350F/150C.
Make the base of your stew with approx 600ml (2.5 cups) cold water, salt, pepper, herbs, lentils and the gravy powder. I used a 2.3 litre china dish with a glass lid. Mix up the base real good until there are not lumps of gravy powder at the bottom.
Pro-tip, the lentils act as a thickener, so after making your stew and you found it a little watery, increase the lentils.
Second stage of the base...
Finely dice the onion and garlic and stir into the rest of the base. By cutting it finely, it will mostly disintegrate at the end of cooking. Note the garlic is sliced much finer than the picture shows, because the slices are still stuck together.
thoughts, /ck/?
also which one of you was this?
That is disgusting.
Why do you have sewer fish on your menu?
Everyone on /ck/ with that much of a baby palette is too autistic to go out for anything other than drive through fast food, let alone able to modify every single item in the worst possible way without spilling all their spaghetti.
I'm guessing OP is a bored server and was just fucking around with the pos.
What is SD ketchup? Side?
About how many of these can I eat before they kill me?
10-12
>>7099780
They are mandarins, stop calling things by their brand name.
>>7099834
Shut the fuck up
Anybody else get this for dinner every once in a while when you were a kid? Wish my Mom was still alive because I would ask her why? Stuff was good, though.
>>7099769
It's because that's all there was and she was either too broke to buy something else or didn't feel like going going to the store.
i sometimes make breakfast for dinner. its nice to switch it up once in a while
this meal is best served for dinner imo family
i dont know how anyone rolls out of bed and has an appetite for greasy hot foods
Poor college student here, I got some pots and pans at a yard sale yesterday but the non-stick coating is scratched off pretty much on the pans, is there anything I can do to restore it? I know I can just use oil and non-stick spray but I am just wondering if there is some trick to making them non-stick again.
>>7099744
Not sure if you can tell from the pictures but there might be rust on them as well?
Throw it out, buy a cast iron pan
No way to salvage a ruined teflon pan. You can use them to kill birds and yourself by cooking with it
>>7099767
Unfortunately that isn't in my budget
Hey i have a legitimate cooking question that i hope some professional out there would be able to help me out with...
Im starting a new job, and am going to make biscuits there. I want to make baller as fuck biscuits and blow the old guy out of the water.
The place i used to work at made bisciits that look like pic related. I asked and they said that its mainly about technique and not special ingredients. How do I get that awesome flakey rise? Ive made biscuits in large batches for restuarant service before and always had a hard time getting the butter cut in well.
>>7099581
you've always used cold butter haven't you? let that shit get room temp/soft then cut it in
Op here. Youtubed it and found a pretty good video that produces similar biscuits.
Here it is if anyone is interested.
https://www.youtube.com/watch?v=oJSvvsdW8BQ
I was told when i was an apprentice to stop working the dough just when it comes together, and there is still raw flour visible. In her video the dough looks considerably worked.
Is biscuit dough more forgiving than you would expect?
why is no one here interested in talking about actual cooking?
Let's settle this: who has the best burritos, Chipolte, Qdoba, or Poncheros?
qdoba imo desu familia
never had poncheros though, none in my area
Chipotle, obv
Not even a contest.
WHAT ARE MY FELLOW HUNTERS EATING TODAY. IM SLOW COOKING A DEER NECK. BEEN IN ALL DAY, 9 HOURS TO EXACT. ITS READY TO EAT.
Scrapple
deboned
O GOD
How do you get over a hangover, /ck/?
I eat like a sleeve of these and it works like sawdust
Nothing clears my head, and that's all I get from a "hangover". Shit sucks
>>7099524
chill the room, put on some stupid music or a talk show w/o commericals and drift off. maybe that's just me, but sleep as much as possible and sip on stuff like chicken noodle soup. Something that if I puke it up wont matter. Eat normal food as possible and again, sleep, water, and gatorade.
>>7099562
I've never drank myself nauseous. My body and head will just feel like shit and cloudy. Maybe I'm blessed a little. Gatorade and fatty foods don't do anything for me though
I have 1 pound of ground lean wild pork thawed out and left over from cooking last night's dinner. What should I make with it /ck/? I was thinking about lasagna or something but I'm open to other suggestions before I go to the store to buy ingredients. I will deliver photos of the results when finished.
>>7099385
>being poor
>>7099426
what?
Meat sauce for pasta, meatballs or filling for dumplings
