Archived threads in /ck/ - Food & Cooking - 343. page
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How do you make a pizza base? I've tried 3 recipes to make a decent fairly thin one and every time my base either turns out uncooked or like a pita bread.
>>7577564
200g flour, 140g water, 5g salt, 2g dry yeast.
mix flour and water, let sit for 30 minutes
add in salt and yeast and squeeze and fold it until it's all incorporated
fold once an hour for 4-5 hours
sit in fridge over two to three nights
spread
>>7577579
I think that will overproof
>>7577728
in what sense
when making a pizza dough you want the dough to go very loose.
Hi /ck/! I'm gonna start working soon and I've been thinking what are some meals I can prep in the evening that will be edible without reheating the next day. Only pic related comes to my mind so far. I'd love to see some suggestions though.
Are regular bread sandwiches gonna be edible if I make them the day before? Do I stick them into fridge or something? How about some kaiser bun sandwiches?
Please I need some suggestions and ideas here.
>>7577460
If the bread is toasted you'll be better off, but either way yeah sammiches should do fine.
Other ideas are chili, turkey burgers (cheap and easy as fuck to cook).
>>7577468
So, do I make the chili in the evening, stick in into a box, and then into the fridge?
Will it still taste decent the next day if it'll be cold, without reheating?
Can I get any more ideas?
>>7577559
Yeah in a regular container your chili is good for a few days tops. Overnight won't hurt anything.
Another idea is get some chicken breast, lettuce, tomatoes, and whatever else and make fajitas. Also pretty cheap. The ingredients can also be used in other meals, like the chili for instance.
Has anyone else ever had a phase where they had no interest in food that wasn't a spiced-up flavor-bomb?
Lately I've only been interested in cooking indian and thai. My mom's pot roast last night had me falling asleep from boredom. It makes me feel bad though, since it's like I'm falling into the trap of thinking unspiced food can't ever taste good, which I know is wrong.
>>7577365
Same. I've been trying to cook Mexican food like Mexicans do recently. My goal is to git gud enough that my Mexican friends can't distinguish my food from their Abuela's.
Yesterday I had fajitas for lunch. Beef and bell peppers pan fried with salt, black pepper, chipotle pepper, and half a lime squeezed over it. Ate that shit in corn tortillas. It was so flavorful, but also very spicy and kind of sour from the lime. Had to pace myself lest the spice overwhelmed me.
I go through periods like that too. I also go through phases where I'll just eat simple stuff like sweet potatoes for dinner every night.
>>7577365
Definitely went through a phase in my late teens/early 20's where I liked my food highly spiced. This was probably a reaction to my mother's cooking, which was decent, but very plain Jane.
Quick, post the best burger recipe you know
I'm heading to the store right now and I want to make some tasty fucking burgers
>expecting quick replies on /ck/
This is a pretty slow board, son.
>tfw torula yeast is only available in the US in huge amounts in a laboratory context
>available shipped from Australia, but comes to $30 per pound with shipping, has long shipping time, and might even be seized by customs
I just want my nostalgic school lunch burgers that taste like cardboard....
>>7577028
What's it like living in a fascist state?
![3802474882_3541fd5833[1].jpg](https://i.imgur.com/dgJpju3.jpg "3802474882_3541fd5833[1].jpg")
Do heritage vegetables taste any different?
I don't know, do different varieties of vegetables taste any different, heritage or otherwise?
What a stupid fucking question
>>7576859
I don't know, I've never eaten different varieties of carrot.
White carrots taste like the fourway intersection between turnip, parsnip, radish and carrot.
Yellow carrots taste like a cross between swede/rutabaga, sweet potato and carrot.
Red/purple carrots taste like a cross between parsnip, beetroot and carrot.
I've never had any other colour of carrot and I'm not sure whether others exist or not.
>>7576859
To be fair, daikon radish tastes exactly like regular radish and Lebanese "wild" aubergine/eggplant (pic related) tastes exactly like Italian...
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rate my drunk snack
Vomit/10
>>7576288
Pasta looks delicious and perfectly rustic yet elegant
Burnt pizza rolls? Digusting
>>7576294
Theyre taco rolls not pizza rolls so thats how theyre supposed to look
![-kitchen-nightmares[1].jpg](https://i.imgur.com/GqenazE.jpg "-kitchen-nightmares[1].jpg")
No matter else what does on in this show, does anyone else rage at the servers who ALWAYS turn on their bosses and grovel over Ramsay?
I'm not saying they need to lie, or be anti-Ramsay, but be professional and stick up for your boss, holy shit. These waiters/servers disgust me in how they turn on the people who pay their bills. It's absolutely disgusting. No loyalty.
They're probably treated like shit.
>>7576262
It's a TV show. It's not real. Stop getting mad at the TV.
>>7576269
Probably not. A waiter is a waiter.
And if they are, then they should explain why. But instead it's like:
>Gordon: This foot is shit!
>Server: LOL XD I know! It's so shit! It's terrible! They are terrible people!
Instead of just saying "yes sir" and conveying that back to the kitchen.
Yesterday was the worst dinner I have ever had. I make a rule of not socializing with coworkers, and I should not have broken it. This may take 2 posts, it was THAT bad.
6 coworkers met at someone's house yesterday under the pretense of "Irish stew". I grudgingly accepted the invitation and arrived at 2 pm (when I was told to come). I brought traditional soda bread that had to be baked first. The host made a bit of a stink about using the oven when he had other things in there, but I told him I wanted it fresh.
The stew was still cooking and the...
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I was shocked and speechless. He left the room and his girlfriend (they are unmarried but live together) apologized. Eventually, people started talking more comfortably and he came back and was brooding and drinking more.
The stew was okay, but not authentic. I asked him if he knew that mutton was on sale at a local store and he flew into a tirade, bringing up any small error or faux pas I have ever committed at work. People were trying to calm him down, and I simply responded to him in a quiet and calm voice, and said that I appreciated his invitation and his "take"...
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LAAAME
This exact same thing seems to happen to a lot of people. It's strange, I can't imagine anything like it ever happening to me.
How do you cook your rice?
Sticky
Fried
Soup
Baked
Sake
Steamed
What recipes or do you use it for?
>sake
White, sticky, sided with beans.
>put x cups of rice in rice cooker
>put x cups of water in rice cooker
>turn on
>wait
>masturbate
>cook some other food
>done
Isn't Target popcorn just delicious? I always buy a bag on the way out.
Is it?
I've been shopping at my target for like 4 years and never got a bag. I should try it
Do American department stores really serve food? That's crazy.
>>7573650
wait what third world country are you from?
How do I cook these niggers? Are they ever good?
>>7572160
Well, that depends on what kind of lentils. I love making fried chickpeas to go with chicken, or split pea daal.
First pick out any rocks by spreading a handful of the lentils onto a white plate and checking carefully. Then rinse.
I pressure cook them with 1 part lentil and 5 parts water, with tomato paste for 10 minutes or so.
Then when they're done add a bunch of spices, and eat with some toasted whole wheat bread.
I like them. I just do them simply, either Swiss/southern German style or Neapolitan style.
For Neapolitan:
Lentils, 200g/half pound
Water, 1 litre/quart, more if/as needed
Garlic, 3-4 cloves, smashed flat
Olive oil, 80ml/third cup US
Parsley, a handful of leaves
Salt, to taste
Spaghetti, dry, broken into spoonable size, 300g
In a pot, combine all ingredients except salt and pasta.
Bring to the boil and cook until lentils are done.
Salt to taste, then add the pasta.
Boil until the pasta is done, adding a little boiling water from...
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So, /ck/, does your specific type of mental illness make you eat more or eat less?
Less.
More. Even looking at pictures of food makes me feel less depressed. I love going grocery shopping even though I'm spergy around people.
More, though at times extremely less. If it's really, really bad I'll hyper binge eat... Like, I'll eat until I'm full, then I'll see something else I want and eat that. To try and control myself during these time I'll be like "okay, I'll wait ten minutes so I'm hungry again and then eat it", as if ten minutes is enough time to get hungry. It rarely happen that bad, but it happens.
I'm working on losing weight now. I've already lost 40 pounds. Hopefully after another 60-80 I'll be done entirely.
Has /ck/ heard of ChefSteps? What do you think of them? They have some pretty interesting videos imo
https://www.youtube.com/channel/UCxD2E-bVoUbaVFL0Q3PvJTg
I am viscerally disgusted by people who can't learn by reading words on a page, and chef steps is a prettier, moving version of "vertical infographics how to cook 2 am chili" garbage shitposts.
>>7570546
then read the recipes on their site you cunt
>>7570546
Whatever dude. You'll thank sweet baby Jesus, it tastes like touchdowns.
Is Jamon Serrano or other 'specialty' prosciutto types like iberico a meme? I like to buy prosciutto every once in a while because I love it, but this shit is so much more expensive than the regular prosciutto that already pushes my budget
Other stupid questions here too
compared to American domestic prosciutto, there's definitely a noticeable difference
just ask the guy at your deli to try out a slice of Jamon Serrano or whatever they happen to have
Trust your own taste.
If it doesn't seem worth the extra money, don't buy it.
Also don't judge things based on internet opinions. Most "meme" foods are just things that are popular, and are usually popular because they're good, so it's stupid to prejudge something that lots of people enjoy.
If anything on /ck/ is a meme, it's, "why do people pretend to like".
>>7566398
If you've never had a Spaniard cut you some dank ass ham then you should do it, but don't break the bank.
I always fail at making pastry cream. Instead of smooth and shiny it's always matte and slightly grainy.
I've tried a bunch of different recipes, always the same result. What the hell am I doing wrong?
>>7576821
Just marry me, I hate that stuff anyway.
Temper and use a whisk and dont leave that shit
>>7576874
I'm not retarded.
