Archived threads in /ck/ - Food & Cooking - 603. page
Images are sometimes not shown due to bandwidth/network limitations. Refreshing the page usually helps.
I don't really care for the texture of wilted piles of spinach. I have a whole bag that expires soon though. How do I use up a whole lot in one meal?
Combine with mozzarella and apples chunks
>>7369551
in what way
>>7369547
Fresh?
just eat it like salad with a nice viniagrette
Rate my pasta
Sausage, peppers and broccoli
weak vegan here, as with all food, its hard to tell from just a picture, but it looks al dente enough for me to say 10/10.
>>7369390
How can you see al dente?
>>7370255
Magic eyeballs, obviously.
What is objectively the most delicious and versatile of all animal flesh, and why is it pork?
>Bacon (inb4)
>Porkchops
>any number of sausages/cured meats
>prosciutto
>pickled pigs feet
>honey ham
>pork ribs
>pulled pork
The only thing I will say is pork makes pretty poor stock compared to chicken or...
Comment too long. Click here to view the full text.
>>7369264
I agree with you about it being versatile.
But if I had to go with one meat I would go with fish probably. (If I was allowed to have all fish)
I'm not a huge fan of pork
>>7369282
it would have to be at least of the same biological family, that's what pigs are.
Here's to god's perfect beast, the swine.
So I bought trimmed green beans because I love it when my mom makes them. I have no idea how to make them though, someone please help out a struggling student
>>7368897
Boil. Add butter.
>>7368903
How long though?
Snip the ends off if you want.
Rinse.
Boiling salted water, add some black pepper too if you want.
Boil them for about 1-2 min if you want them firm and slightly crunchy and still fresh, otherwise maybe 4-5 min until they're tender.
Serve by themselves or with a tiny drizzle of olive oil.
Thats about as simple as it gets bruv.
![latest[1].jpg](https://i.imgur.com/1V2PGGT.jpg "latest[1].jpg")
KETO THREAD
How often do you fat fucks break your diet and reset yourself? It's been exactly one week since I last ate carbs, should I go ahead and eat them today, or wait it out for another week or so before I indulge?
General Keto thread
>recipes
>tips
>progress reports
I do not understand how you guys can do keto. I fucking love vegetables, and not even starchy ones.
>>7368832
seems like only overweight people who can't moderate their food intake but want to lose weight anyway do keto
Seems that keto is a myth and can't work in usa because 99 percent of food is loaded in carbs.
Good evening chefs! Your secret ingredients are Parmesean cheese, tortilla chips, and greek yogurt. You have 60 minutes to complete your first course, GO
>>7368696
Fuck you and your Greek yogurt, Ted.
>>7368696
make base of salsa with greek yoghurt and parmesan cheese
done
That is only three ingredients tho tf are you doing?
So I got a carton of Chobani nonfat plain Greek yogurt. I normally get Oikos but Chobani was on sale this time. It's trash and I'm going back to Oikos once I'm through with it, but in the meantime how can I make it more palatable? I tried adding honey and granola but it's not dulling it as much as I'd hoped.
pic unrelated
Smoothies.
>>7368709
This is intriguing, gonna look into it. Thanks
>>7368687
How can you consider Oikos better than Chobani?
Palatable? Do you mean the sour flavor?
I got these 3 pieces of bread since a long time. What simple food can I cook to get rid of them?
I decided to fry a slice in olive oil for sciense
Croutons are always a good way of using very stale bread, as long as there's no mold on them. French toast (AKA eggy bread) is good too.
>>7368682
nice trick, that's a mosaic tile pattern on the floor
what are some ways to tell whether a frying pan is good or bad quality?
Look for this logo and don't buy anything without it.
>>7368469
Absolutely not
I'd say you should post an image of the pan you're asking about, but apparently you're incapable of doing so.
So I made a Shepard's pie pizza /ck/
Do you like it?
No anchovies?
>>7367781
No anchovies, not this time. Soon though, I just got some white anchovies that I've been meaning to use.
Your joke is lost on these americans, OP.
Okay /ck/, got no food in the house and about to head to the grocery with about a hundred burgercoins in my pocket. What's the most /ck/ approved way to shop?
/ck/'s personal shopping list:
Shin Ramyun Black
Tendies
Everything on every fast food value menu
Hot Cheetos and Takis
Meme Food lol sriracha lol nutella lol eggs lol
Activated Almonds
Beans and Rice
'za
Enough alcohol to kill a small elephant
>>7367483
'za AND 'sta
preferably carbonara
and black coffee
>or at least that used to be on the list ;_;
>>7367566
You have to add butter to the coffee now
anyone here makes artisan coke?
>>7373778
>>7373778
i had artisan coke last night
was super thirsty so i went into the pantry and found a case of cherry coke that belongs to one of my housemates. got a glass, filled it with ice, and opened that can as slowly and quietly as i could.
nothing in the world tastes better than something stolen
>>7373778
Lime coke from the freestyle machine is so fucking good.
>>7373778
Putting lemon in a coke?
You think that's "artisan"?
Seriously, Swiss, German and Austrian people have been doing this for decades.
Order a coke in a upscale joint in central Europe and they'll ask if you want lemon, or no.
![20140422-sun-ramen-brands-taste-test-17[1].jpg](https://i.imgur.com/GGQp6w4.jpg "20140422-sun-ramen-brands-taste-test-17[1].jpg")
How the fuck do I make a good ramen?
Google tonkotsu or shoryu ramen recipes.
Follow the instructions on the back of the packet.
>>7373753
Go to Japan and buy a bowl.
Looking for advice. In a new apartment with an electric stove (I grew up on gas). Using a stainless pan to cook. Regardless of the temperature I set the stove to I continue to get something like pic related. What's happening here, is my oil burning? And how can I avoid this? Counting down the months until I move out of here.
>>7373641
use butter. low heat, takes a while
You can use oil or butter, electric or gas.
You can't just set it on high and walk away without ever stirring it,
Keep the heat WAY low. There really is no shortcut to carmelized onions. You want to keep the heat low and it's going to take you hours. Move it once in a while, keep an eye that it doesn't burn, and if you have to, deglaze the pan with a small amount of liquid and scrape it off, and keep going.
The top 3 mistakes people make when caramelizing onions are:
1. It's too hot.
2. The heat's too high.
3. TURN DOWN THE FUCKING HEAT
I'm culinarily retarded, am I supposed to wash the rice before I cook it? Does washing make it less sticky?
Wash the rice, let it soak, rewash until clear.
Yes.
>>7364597
Yes. Before or after cooking, as long as you wash it.
Yes, it's less sticky in a way, but doesn't inhibit the clumpy stickiness of properly cooked sticky rice if that's what you mean.
>>7364597
most people are retarded about rice. water, pressure, heat, time, and one of the most important and least talked about is how to cool it afterwards. the cooling makes all the difference in starch development, and it doesnt matter if you wash off powdered starch beforehand if your technique is poor and you dont know what you want
