Archived threads in /ck/ - Food & Cooking - 1072. page
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How do you grind and brew your coffee, /ck/? I got this Hario and just use a French press. Grind what I need when I need it. So good I can drink it black for the first time. Never knew coffee could be so top tier. Sometimes I have an espresso, but generally I want a more substantial cup.
You?
good job
now stop buying that stale supermarket shit and look into independent roasters
Hario Skerton and a Clever Dripper
>>7080027
I always buy from local roasters, anon. They sell their shit everywhere.
Staying with some friends in Pasir Ris neighborhood of Singapore for the next week. What do. What eat?
Look up Newton Hawker Centre. You'll thank me later
geylang.. good food and good bbbj and rimjob
>>7081571
Can confirm this one is good. Get the stingray.
If you're down near geylang like the whore lover said, go to Old Airport Road hawker centre. Best bean curd on the island.
today I'm trying my hand at making gumbo.
I'm using whitefish and andouille sausage as the meat. I might be able to find some shrimp in the freezer here but I can't afford to go buy shrimp.
the veggies I bought to go in are eggplant, okra, little gold potatoes, portobello mushroom caps, and then some brown rice to fill.
what spices should I use? I have tomato paste and chicken broth as my base.
any other vegetables I should go get before I start?
tl;dr how does /ck/ make gumbo?
That's great and all but it doesn't sound like you're making gumbo
-Brown off your andouille (and any chicken, if using). Save the seafood for later.
-cook your roux until it gets a mahogany brown color
-add your trinity (like mirepoix, but with onion, green pepper, and celery) and sweat it down
-add your stock, meats, and long-cooking time veggies
-simmer until tender
-add the seafood right before serving as it cooks super quickly.
-season to taste
>>7079947
>it doesn't sound like you're making gumbo
this desu
First time making feijoada, thinking about using only pig tongue and pork sausage for the meat. is that ok? and do you have any suggestions?
>>7079853
I'll ask my Brazilian mom, OP. I love feijoada.
>look at me!!! i'm using fancy names and scrapmeat no one ever actually buys!! i'm SOOOOOOOOOOOOOooooooooooo special/quirky/different!!
It's fucking chili, you French/hipster scumbag.
>>7079877
weak trolling
Pasta with wild, porcini, and forestiere mushrooms and bird's eye chilli
I wanted to put in some parsley but my bitch mum used the last of it
k
>>7079717
looks bland.
>>7079717
surely the birdseye chilli overrides all the delicate mushroom flavours, may as well have used tinned button mushrooms
Explain why aren't you eating the supreme vegetable?
I'm not hungry right now
>>7079711
But you do eat it, right?
>>7079710
Why do I associate beets with poor people?
Anyone else hate the sound of people eating, I mean really hate?
It's like razor blades inside my ears when I hear that food being churned around in there. I can't take my mind off it, I get so irritated I can barely breathe.
>>7079627
Every day I wake up to my roommate chewing.
Fuck, why do people do it so loud?
>>7079627
Yes.
I didn't realize how much it actually bothered me until binge watching Joey videos. I actually felt the veins pulsating in my forehead
Just $5 for an all you can eat pizza buffet boys.
That looks like mold
>>7079612
That entire image is pure gold
>>7079612
>Fedora Fall Fashion
>How do I take a screenshot google search
>/mlp/
my sides
Ok /ck/ I made some heavily seasoned meat served on corn chips that are shaped to hold stuff.
Lets get started.
>>7079592
We are ready to start cooking now.
>>7079592
Ginger? Interesting.
>>7079592
Browning meat + ginger. I put ginger in everything, I really like it.
Best, cheap, college beans and rice recipe?
Share pls, I'm starving already and won't be able to go to the store until next two hours...
Please kill yourself
>>7079399
I wish.
>>7079390
Make rice, eat it.
Rinse and repeat until you aren't hungry.
Guys, yuropoor here, I'm making chili for the first time tomorrow. I don't know all that much about it but I boughts peppers in >pic related. On the label it just says 'Pili' and that they come from the Dominican Republic.
Does anyone know what peppers these are and how many of them I should use?
>>7079339
I don't know for certain, but those look like Scotch Bonnets or similar. They are probably very hot. "Pili" or "piri" just means "pepper" so that word isn't of any help.
>and how many of them I should use?
Taste-test the peppers then adjust the amount you use accordingly.
If they are scotch bonnets then they will likely have a fruity, sharp sort of taste. That's not very good for chili, IMHO. You want something with a more...
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>>7079339
>Piri piri is the Swahili word for 'pepper pepper'.[2] Other Romanizations include PILI PILI in the Democratic Republic of the Congo or peri peri in Malawi, deriving from the various pronunciations of the word in parts of Bantu languages-speaking Africa. Piri piri is the spelling of the name as used in the Portuguese language, namely in the Portuguese-speaking Mozambican community.
>>7079342
>If they are scotch bonnets then they will likely have a fruity, sharp sort of taste. That's not very good for chili, IMHO. You want something with a more smoky sort of taste: Anchos, guajillos, chipotles, etc...
wow I just realized I don't know anything about peppers..
thanks, I'll taste them first, but they won't fuck up the concoction anyway will they? I'm a pretty good cook otherwise, just uncertain about these
I got a question and /ck/ is probably the most qualified to answer..
I have a bag of shreded mozerella cheese with red bits in it..
let me start off by saying that nobody (usually) fucks with my food, especially anything in my "dont fuck with my shit" drawer in the fridge.. where I keep my cheese, so someone messing up the cheese twice with the same stuff is almost imposible.
ok, so like I said the shreded mozerella has some red bits in it almost like somebody dripped strawberry jam into the bag.
The cheese was still good, but someone else opened...
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>>7079285
SPEND $4 AND GET A NEW BAG, YOU FUCKING MORON.
HA
he got you good my friend
the ol' spicy mozzarella
Sounds like methicillin-resistant staphylococcus aureus to me. Go to a doctor.
Hey guys, luckily its stayed pretty mild here in the Mid Atlantic region and I have kept my peppers outside. I have several Carolina Reapers plants and a few others very hot pepper plants growing in pots and I want to bring them inside before winter really hits. Some have gotten to the point of flowering or almost flowering before it got cold and now they have stopped completely. I want to set up a grow op in the house over winter. Have any of you had any experience doing so?
I'm doing research and getting a list of supplies together.
in b4 weed.
>>7079257
Don't cheap out on the lights. You'll actually be able to find more information if you treat your research as if you're growing pot.
>>7079275
>You'll actually be able to find more information if you treat your research as if you're growing pot.
Funny, i once got the police called on me because my neighbor thought i was growing pot.
The cops showed up, looked through the window and saw 50 chili plants with fruits growing, laughed their asses off then went over to the neighbor and told him to mind his own business and threatened to charge him with filing a false police report if they had to come out here...
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>>7079506
haha, that's great.
Good to see shit heads who can't mind their own business get a taste of their own medicine.
So do you have any indoor growing tips for me? What kind of set up did you use?
Do you shovel your food into your mouth or are you house-trained?
>>7079249
>using a fork to shovel
try a spoon dude it's great
I reverse grip shovel
Myself, and everyone I know holds utensils like you would a pencil.
Is flambéing just for show?
>>7079213
A bit of show, but also brings out great flavour
>>7079213
in the kitchen
>no
tableside?
<yes
>>7079219
Agreed. It does have its uses: it adds flavor and it also accelerates burning off the excess alcohol & reducing the sauce being made.
However there's no reason to do it at the table unless you're going for some fancy show.
