Archived threads in /ck/ - Food & Cooking - 388. page
Images are sometimes not shown due to bandwidth/network limitations. Refreshing the page usually helps.
What is your go to pizza topping(s)? Mine are bacon, pepperoni, and salami.
Mushrooms and black olive
>>7534677
I like fruit, so usually cherry tomatoes, lettuce and pineapple. It's a nice mix of colors too
>Tasteless
>No nutritional value
>Isn't free
>Literally worst drink
>>7534647
>Humourless
>No memerific value
>Free
>Literally worst shitpost
>>7534647
Excellent.
Be sure never to consume water again please.
Thanks.
>>7534647
>isn't free
I'm so sorry.
What's your go to pack of gum? I used to buy stride and 5 gum but lately I've just been getting good old pic related due to cost.
Superior flavor coming through
best gum
Recipe trigger words
>Quick and Easy
>ethical
>>7534373
autism
>>7534382
Okay that one is totally stupid - "ethical" does not give any indication as to what the food tastes like or the method of preparation
So, long story short, I've been making my own bread for around six months because I was not satisfied by supermarket bread an there weren't enough bakeries around. I'm no professionnal, but it's good enough.
Has anyone of you ever tried to? What was it like? What are your tastes in bread? Any advice/question?
>>7534294
One more to get you in the mood!
Yeah, since I was a kid. I usually make 100% whole grain sourdough, often with no added salt. Sometimes I put in some flax because it tastes good.
>>7534294
>general
![Roast-Chicken-With-Cumin-Honey-And-Orange-superJumbo[1].jpg](https://i.imgur.com/ER2NQDF.jpg "Roast-Chicken-With-Cumin-Honey-And-Orange-superJumbo[1].jpg")
I'm going to be roasting a chicken later in the oven. What is the best way to get a crispy skin?
Do I start high first, get it crispy, then cover and finish? Or do I cover, roast it, then uncover and finish on high?
Make sure to pat the skin dry before you put it in.
You need to get rid of the water in, on and near the skin, since the water acts as a regulator towards 100°C. Crispy simply means dehydrated, and browning occurs only above the boiling point of water. So you want to pat it dry, and leave enough time for water to evaporate. You don't want the bird covered in steam once the skin is crisp since it can turn soggy again from condensation. You want to cover with oil because it is hydrophobic and thereby accelerates heat transfer and water displacement, and facilitates Maillard
>>7534134
This explanation is reasonable but
>>7534115
this is insufficient, the best thing is to pat dry the night before, and cover in coarse salt, and place on a rack in the fridge, uncovered. This draws out as much water as possible from the surface
then in the morning, when it's time to cook the bird, scrape off all the salt, and brush it with oil
I'm wanting to get a mortar and pestle for several reasons. Which one(s) would /ck/ recommend? Stone? Wood? Something else?
>>7533854
stone senpai
Why? Does it do something an electric grinder can't? It seems less versatile, even. Like, I wouldn't want to use it for the flax I put in my oatmeal. Has the electric motor made them obsolete?
>>7533873
Well, the main thing that comes to mind is turning minced garlic to paste, but there may be other ways that I am unaware of, as I have never into cooking. I also enjoy taking pomegranate seeds and crushing them manually in a mortar & pestle to get some pomegranate juice.
What does wild boar taste like? I want to eat a while roasted wild boar like Obelix.
>>7533839
*whole
Pork with essence of trash can.
>>7533839
https://www.youtube.com/watch?v=FbXkvxsubaI
Always wanted to try this.
think there's something wrong with my egg /ck/
>>7533779
Impregnated egg.
You filthy murderer
>>7533781
can i still eat it?
oy vey
>sugar free lemon bars
>"and now we add a cup of honey"
>>7533419
People believe honey is more "wholesome" even though it's pretty much sugar isolate like any refined sugar. If you want it to actually be healthier, you can sweeten with dates or other fruit. You can buy "date sugar" which is dried and ground dates. It's expensive.
>>7533419
>take glucose from corn
HURR DURR UNNATURAL
>take glucose from sugar cane
THIS IS HOW GOD INTENDED
>take glucose from honey
THIS IS MORE HEALTHY THAN ANYTHING
>>7533432
why is date sugar better than corn sugar or beet sugar or cane sugar or honey?
Currently making pizza with pizzarolls in the crust, what are you making /ck/?
>>7533111
MADMAN
A
D
M
A
N
Unless you par-cooked your pizza rolls you are in for nothing but disappointment, even assuming you're drunk to begin with.
>>7534730
wtf i was gonna post the exact same thing lmao
MADMAN
A
D
M
A
N
Boston Baked GMOs: https://youtu.be/DUtM_KN-Y2g
He's right. GMO food is one of the most interesting developing sciences right now. I can't wait to see what they do with it in the future. Monsanto is pretty fucking shitty and dubious though.
I can't take anyone wearing a Guy Fawkes mask seriously
Concerns about Roundup are valid. The "active" ingredient seems benign in isolation, but Roundup also contains solvents and surfactants that make it quite a bit worse. Do I need to link some science?
inb4 mythical golden rice
Due to a fuck-up, my refrigerator has been unplugged for about 24 hours. I just plugged it back in now. I was wondering how much food I'll have to throw away. I feel like most of the stuff in the fridge would have been able to keep at what must've been marginally below room temperature (if just for one day) but I'm still hesitant. As for the stuff in the freezer, I know there's a rule of thumb to never refreeze anything that's thawed, but I went grocery shopping yesterday, so the meat that was in there was never frozen to begin with. Here's some key items:
Fridge: Milk, eggs, butter, deli meats and cheeses, strawberries, blueberries, yogurt
Freezer: Various meats, frozen pirogi, mixed chopped vegetables, onion rings, a frozen pizza
What do I have to toss? Or will I be mostly fine fine?
Your food should be fine, especially if you kept the refrigerator door closed. I'm guessing that's the case if you didn't notice it was unplugged for 24 hours.
>>7532751
I presume it hasn't been opened at all, or you would have noticed the light wasn't working. As long as it was cold when it went off, everything should be fine.
>>7532761
>>7532760
Fuck. I think that I might have opened it two times in this 24-hour period: once after dinner to get something to drink and put food away, and once this morning to get some water. I opened my freezer twice to get some booze out, and put booze back in after going to a friend's.
Fun fact, the whole reason I unplugged it was because I needed to change the lightbulb. But I had gotten the wrong one, so there was no light in the fridge for this time.
Non american here. What is American cuisine like? What spices, vegetables and cuts of meat do they use?
burger
America is both huge and diverse, with a lot of regional variations. The food culture is just as broad, so it's not easy to lump it all together.
Depends. We eat everything. Lots of international food, lots of our own food that is being sold as international food like "mexican food" and "chinese food". We have the authentic stuff too but most stuff is our own that was just inspired by foreign food. We eat a lot of beef, chicken, and pork. Most popular vegetables are potatoes, tomatoes, lettuces, peppers, and onions. The most common spices are black pepper, garlic, cayenne pepper.
Right now I'm eating smoked boudain, it's a regional sausage made from rice, pork, liver, and herbs/spices. For lunch I had a bowl of chicken and smoked sausage gumbo, also a regional food. Most of the country doesn't eat this normally but here it's completely normal. Whereas other parts of the country have regional things they eat all the time that I'd rarely eat or maybe haven't even heard of. People forget how big and regional America is.
Has anyone ever had real moonshine? Not the stuff you buy in the store
I was given a jar of it by my cousin who was visiting her friend in North Carolina
Haven't tried it yet.
>>7532543
why do you keep a jar of piss next to your bed?
>>7532543
U got anymore of that stuff
>>7532547
don't pissjar shame
