Archived threads in /ck/ - Food & Cooking - 1068. page
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Youtube food channel thread.
Post most liked/hated and their videos and explain why.
Pic ralated.
>>7083002
so it's literal food porn staring jamie oliver?
>>7083012
Huh, I wonder if that was intentional.
>>7083002
BBQ with Franklin
https://www.youtube.com/user/BBQwithFranklin/videos
![H2_Meatloaf_Sliced_1[1].jpg](https://i.imgur.com/zEX9oOC.jpg "H2_Meatloaf_Sliced_1[1].jpg")
Im making a meatloaf and would like to make something different for once. What are some nice recipes?
Also why americans put ketchup on top of their meatloaf? pic related
>>7082990
I've always topped mine with tomato sauce and oregano. It can be pretty good with ketchup though, its one of the few dishes ketchup doesn't ruin.
>>7082990
we don't actually do that. the british soldiers saw use soldiers doing it when they were in europe but they only did it cause the food there was so terrible. make a salmon loaf.
I want to try the Alton Brown meatloaf with chips in it
Was it good or bad?
Do you have ideas for improving it?
>>7082878
>shirt literally says "Bong"
>claims the pic shows America
Mate.
>>7082885
>never had a billabong shirt
Shit I'm too much of an oldfag. I really should go.
whats the most outrageous mix you fags made yourself
I have yet to find a liquor that I don't like with blood orange juice. Dunno if that counts.
>>7083021
thats because OJ mixes with rum (rum and oj works I guess), vodka (screwdriver), tequila (sunrise/margarita), whiskey (sour), or gin (G&J).
>>7082862
i despise grenadine but like pomegranate juice so i substitute. grenadine is too sweet and gives me a belly ache.
Why don't we ever talk about gins, /ck/?
>>7082849
Because gin tastes like drinking a pine tree.
>>7082854
what, you hate Christmas?
Just a reminder that the world's best gin is Finnish
went my whole life thinking white bread didn't taste good because this is the brand my mom always bought
why do people eat this stuff?
I have recently tried arnold and bimbo white breads and its like they aren't even the same product.
has this kind of thing ever happened to you?
>>7082845
Bimbo is shit, Wonder or bust
>>7082845
Wonder is amazing with fried bologna tbhfam.
>>7082826
Tried it. It's actually pretty good. Especially like the duck soup and the yolk.
was pretty good specially while drinking had at least 3 of these suckers before i passed out
it's great, use salt when eating it. it has a very eggy taste, moreso than a normal egg. i'm retired and i'm making it my goal to try all the exotic foods i can.
so far i've had
>balut
>fried tarantula
>grilled python
>fried giant ants
and most recently
>kangaroo
Hello. I recently received a number of Spanish charcuterie products, and I am currently seeking for the best ways to prepare, pair and serve them. It seems that english-language sources for these methods are very scarce, and almost all limit themselves to plainly stating "as tapas" or "on bread". These are all delicious choices, but very limited in variety. As such, I wanted to ask for actual recipes in which to use these.
The meats I received were: pepper-coated secallonas of black, red and mixed variety, jamon of serrano oro, plain jamon, chorizo,...
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The reason all the responses are "as tapas" or "on bread" is because these meats are intended to stand on their own, with simple accompaniments. They are not meant for complex preparations. For fuck's sake, even the term "charcuterie" should clue you in. When you look at a charcuterie section of a shop you're going to see that it's pretty much all meats, cheeses, mustards/sauces, pickles, olives and other simple savory snacks that are supposed to be a part of a simple spread for everybody to choose from.
Croatia here, saying that so you know I have no experience with Spanish charcuterie products but rather with Croatian.
The best way to eat charcuterie products is with bread or nothing. I see that you have already found that out so I'm just gonna throw some ideas that I know can work.
>pasta with [insert charcuterie products here]
>stews with [insert charcuterie products here]
>fried [insert charcuterie products here] as a replacement for meat, usually the chorizo is used for...
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>>7082822
Yes, thank you for your time for noting that, as it is an important distinction. But here I am specifically looking for methods of preparation including them. For example, flamenquines cordobeses, which I found shortly after making the original post.
>there are people browsing /ck/ RIGHT NOW who think they got a good deal on their $130 wusthof chef knife
>there are people using oxygen AT THIS INSTANT who think microserrations on their 45 HRC german trashknife from bashing it against the grooved steel are a sign of sharpness
>worse yet there are people BROWSING THIS VERY THREAD who paid $55 for a fibrox because the anal retentive chef said it was a good knife for $15, in 2003
There is literally no reason to get any knife...
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>>7082784
okay
>>7082784
>not getting a masakage
There is someone posting right now who gives a shit what knives other people use to prepare food they will never eat or even see
Hey /ck/, let's make traditional British food! Today we're having cottage pie.
Fry off an onion, some garlic, and some herbs. I've just used a bay leaf and some thyme.
Crank the heat up and add your mince. Don't fanny about with it, just let it sit there and get some actual colour.
Meanwhile, get your potatoes boiling for the topping. I like to add some parsnips too. Why? The reason is, that it makes your mash, taste a bit like parsnip.
Once the meat is brown, dust it with flour and fry that for a minute or two.
Then, add beef stock, tomato paste, Worcestershire sauce and some water.
God tier recipe for thin base pizza,
also best way to get that "italian" wood oven crispiness in a conventional over..
>>7082597
>conventional over.
It can't be done really. Electric and gas ovens don't get hot enough to cook pizza properly.
>>7082597
Can't be done. You need an oven that can get somewhere between 700-800 degrees F to do that.
>>7082599
heard using a stone works, what's the crack with that
Mac and Cheese
I want to make them
I am from eastern europe
Any advice, which recipe to go with?
Choice of cheese? Cause getting the right kind might be more trouble here, but we do have a lot of french and holland and domestic cheese to choose from.
Velveeta
Sharp cheddar is essential.
I always just do Kraft thick n' creamy with a little extra milk and 2 cups of shredded extra sharp cheddar. It's not the oven stuff but it tastes pretty gud.
Who else is depressed and can't eat? I can barely wake up in the morning. Every moment of being alive is exhausting. My stomach is constantly nauseous. Eating makes it worse. I have no desire to eat anything. Everything tastes bland and worthless.
Mashed Potatoes so far have been alright, because they're not trying to be more than they are. Just salt and potatoes with a boring texture. I can deal with that. It's a low obligation food. It's fine enough cold and hot. I can take a bite or two and then save it for later. There's no room for disappointment....
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Man, that sounds nice.
I'd love to be able to lose weight that easily.
What do you recommend? I could shout at my girlfriend until she leaves me, do you think that would work?
I like to make pancakes. Like, a fuckton of pancakes when I'm feeling depressed. The repetitive action gets kinda zenlike after a while, and if you only use a tiny griddle, it can occupy a good amount of your time.
I never want to eat the pancakes, though. I make them, pile them high, and then lay down. Somebody in this house will eat them.
I just drink box wine and eat frozen pizza. Maybe do shots of wild Turkey between wine glasses.
Cozy times are upon us. Soon morning radio stations will bust out Christmas songs, and you'll be watching snow flurries fall while you eat you breakfast.
What cozy breakfast do you eat? More than just toast and coffee, right?
Every year, I like a nicely iced pecan Kringle with some amaretto on ice, or an amaretto desert coffee. This is almost always my family's breakfast on Christmas morning.
Warm apple sausage puffs are really good for breakfast during the days between Thanksgiving to Christmas.
>>7082324
I'll stick with oatmeal. Getting too into cozy foods during the cold weather when you tend to be less active is exactly why people hate themselves for getting fat when the warm weather comes back. I have no interest in that.
I have the winters off, only work March through October. So my winters are all about cozy slow meals. Most mornings I'll just eat steal cut oats or a quick omelette. On the weekends I'll make some baked goods or channel the mormon half of my family and make a breakfast casserole. Usually Swedish pancakes or a breakfast roll though (think a savory cinnamon roll but stuffed with cheese, onion, potatoes and bacon or sausage instead.)
Hey guys i did a bet with some friends that i can make any part of the chicken delicous only problem is that i don't know jackshit about cooking chicken livers the only recipe i know is fried with onions and thats all do you know any?
>the only recipe i know is fried with onions
That's delicious. You win!
If you want to get fancier, make pate from them. Or bread them and deep-fry them. Or prepare them as yakitori, brushing them with tare and grilling them on skewers. No matter how you prepare them, the main thing to remember is not to overcook them. Chicken livers should still be pink in the middle.
If you really want to impress your friends, do you think you can make the bones delicious?
>>7082300
Thanks a lot man.
Yeah and the bones i got this old recipe from my grandma when they were really poor she made a guajillo chicken soup with the bones and made some plain white rice.
Yup, fried with onions is all you need.
Chop into small pieces and don't use much fat or they will get VERY explosive.
