Archived threads in /ck/ - Food & Cooking - 615. page
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Soup, co/ck/s.
Want to do a whole chicken with BBQ style spices in a crockpot to make pulled chicken.
My grocery has the traditional whole chicken in a bag, frozen. They also have a "whole chicken" unfrozen on a meat tray in seran(sp) wrap, like it doesn't have any form. The meat is all piled up, like they just discected the parts first.
Does this matter if I was putting it in a crockpot with spices for 4-6 hours?
Also, recipes encouraged.
>>7367045
>Does this matter if I was putting it in a crockpot with spices for 4-6 hours?
Not really, I would just get the cheaper one in this case if you plan to cook it right away.
>>7367045
Doesn't really matter since you're slow cooking it and you're going to pull it apart anyway.
I would say just regardless of what chicken you get, season it liberally on the outside, under the skin and inside the cavity with whatever seasoning you want to use, put some cut up onions and crushed cloves of garlic in the bottom of the crock pot, chicken on top and a bit of chicken stock or water. Not too much liquid to start though, a lot will cook out of the chicken after a few hours.
>>7367045
if you're doing pulled chicken I would probably just use a bunch of leg quarters. dat breast meat gonna be dry after 6hrs
>mfw sour patch kids are just sour coated swedish fish
also, ever since the release of extreme sour sour patch kids, the regular sour patch kids are softer and not as good. not as sour either. and the extreme sour is a bad kind of sour. thoughts? food revelations you've had?
>>7367022
Go to bed, junior. For fuck's sake, we still have one more day to avoid you school children.
>>7367066
bet i'm older than you btw nice dubs
>>7367068
I'd love to run into someone older than me. 45 here. You?
That's me back in 1989 during Operation Bright Star.
thoughts on this?
http://www.bloomberg.com/news/articles/2016-02-10/burger-king-adds-hot-dogs-in-synergy-of-buffett-backed-companies
>>7366880
It's a hotdog, BK customers will probably relish it.
>>7366880
been done before, mcdonalds and dairy queen
>>7366885
Do you guys have any quick recipes that additionally don't taste bland?
I dont live with my parents anymore and therefore have to cook lunch myself. (femanon 19 yo)
The thing is that I just can't be bothered to cook for a long time EVERY FUCKING DAY due to the fact that I have been doing that since I was 17yo. The Internet is not very helpful and I think that asking you people is better, because you might understand my lack of motivation and also the 'quick' recipes I find on the web are also often far too expensive with 10 ingredients or so.
What I often make is sourcrout (out of the can or package, precooked) and chicken I just throw in the pan for 10 mins, which takes all in all about 20 mins. This is the fastest recipe I have and hence it lands on my table 3 times a week.
Give me all you've got /ck/ I am sure I am not the only one who would be helped out.
pic kind of related
>>7366781
Hey, I cook in my dorm room and sometimes in the kitchen 8 floors down. Get yourself a slowcooker and cook in bulk.
Do you eat beef/chicken/pork?
Do you like tomatoes and garlic?
Do you like spicy food?
Do you like eggs?
>femanon 19 yo
I usually don't care one way or another about gender on /ck/, but as a 30 y/o shut in, even I am distracted by the fact that you felt the need to mention that.
>>7366792
Yeah wasn't sure if bait when responding but I could use some ideas too, since in similar situation.
>>trying out new seasonings
>>can't seem to acquire a taste for flower flavors like jasmine or rose or orange water
>>try to acquire a taste, really want to, failing so far
They smell awesome, I know they can taste good too! ...and I want to get good at using them. Help me ck, how can I get better at working with / liking the taste of these?
Here's what you do - best advice I've ever seen on /ck/.
Get yourself an anchovy. Cut it into quarters. Then season each quarter with different spice combinations.
If you do this once a day, you will have tries 1460 different combinations in a year, and will surely become a spice master.
The best part is, no matter what you're trying it will taste good, because you're putting it on anchovies.
>>7366653
Here's a break-through concept you'll only find right here, on /ck/.
Eat stuff that tastes good. Don't eat stuff that doesn't taste good.
>>7366667
Best advice I've seen
It deserves its own thread
>tfw liquor stores near you don't have shit when it comes to beer and what they do have is marked up like fuck.
Seriously though, wouldn't you think that a liquor store would have a wide variety of good beers? What are liquor/convenience store beer selections like where you live?
I got a six pack of fat tire by the way. I've had it before but not for a while so I don't remember how it tasted. Is it good?
>>7366372
>wouldn't you think that a liquor store would have a wide variety of good beers
No, they're a *liquor* store, not a beer store. Likewise I wouldn't expect a good wine selection there either.
That being said, the better liquor stores would have a good assortment of both beer and wine, but that's the better stores, not the average one. The only thing I would expect from a basic "liquor store" is:
1) All the big-name brands like Tanqueray...
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>>7366372
No. Fat tire is lame. Also, where do you live that good beer is a rarity? Even the crackhead infested plastic bottle vodka dispensaries near me sell some decent beers.
>>7366483
This is why no one likes craft beer faggots
SO I'm travelling round Eastern Europe in the summer for a couple of months, just wondering if there would there be any interest in an Anthony Bourdain (Bassically me getting drunk, eating food, and posting shit on the internet about it) type thing only on twitter?
I'm going to do it any way, I'll make thread on here but it seems much a easier way to document shit on the move, will be twitter, or instagram. I have neither of those at the moment, but point an smart phone at things and click upload, I think I could even handle.
If yes, great idea...
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Go for it.
>>7365864
shit posting across eastern europoe? go for it
At least make a new thread for every new city you go to
![Riblap%20Black%20Angus[1].jpg](https://i.imgur.com/r2AR8rI.jpg "Riblap%20Black%20Angus[1].jpg")
Anyone got any experience with steak here? I prepared a rib steak yesterday (looked a bit like pic related) and the meat itself ended up pretty well. However, there were though bits (I guess muscle fiber or something?) and fatty bits all over it, which I more or less had to eat around. What did I do wrong, and how do I solve this problem the next time?
>>7365202
trim the fat and viscera b4 cooking
Tough bits were because you over-cooked ever so slightly. Could have been from uneven heating during the cooking process. Did you sautee it using a shitty pan?
Fatty bits are desirable in a steak. They add flavor.
The cut in your pic is mainly used for stewing, so that's probably why it did not live up to your expectations.
Does /ck/ like mint chocolate chip ice cream?
I'm going to eat this whole pint of it!
That's not a pint, senpai.
Is there any flavor of ice cream that is actually unpalatable?
>"I know you love to cook so I got you this cookbook"
>every recipe is just meat + some kind of soup or other premade component
>>7366697
>dusty cookbook from the bargain bin at goodwill
They're pretty based
>>7366697
Goddamn that soup is so good, but it's so much fat
>>7366697
Those cooking soups have a buttload of sodium.
Atomic Age parents liked the convenience foods of that era... they mean well. Smile and say thank you.
What did you cook for lunch/breakfast/whatever ck?
Pic related
>>7366724
i put a raw egg in a bowl with ramen + added some leftover mcdonalds mcdouble in it. i mashed it all together and made Breakfast Bars.
>>7366740
At least it's food.
>>7366724
I grilled up a NY strip and baked a potato.
Afterward, I prepped pork ribs. They're seasoned with my personal blend of spices. I'm letting them sit overnight in the refrigerator. They'll be ready to go for Friday night. Hockey night! Wings vs. Avs.
Is marinara good for a meat sauce for spaghetti or should I get a normal pasta sauce? Pls hurry
If it's just you eating it then try it. Won't kill you or anything
>>7366699
It's me and somebody else making eggplant parmesan. I also forgot to ask if marinara is good for that too.
Pls rspnd
Any other al/ck/s find that if they have been on the wagon for a month and then start drinking again, for the first hour they get REALLY bad hay fever like symptoms, itchy eyes, sneezing every 5 seconds runny noes?
Only happens for the first couple of days, for the first 20 mins, or a half pint of voddy is gone. is done and then it's fine. Also only started happening a year ago.
Delerium tremens, homie
>The main symptoms of delirium tremens are nightmares, agitation, global confusion, disorientation, visual and[9] auditory hallucinations, tactile hallucinations, fever, high blood pressure, heavy sweating, and other signs of autonomic hyperactivity (fast heart rate and high blood pressure). These symptoms may appear suddenly, but typically develop two to three days after the stopping of heavy drinking, being worst on the fourth or fifth day.[10] Also, these "symptoms are characteristically worse at night".[11] In general,...
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>>7366458
No but i have rosacia and if I drink too much my face looks windburn as fuck and it gets dry and flaky.
>>7366480
It happens when I START drinking, after being sober for a month or so, not when I stop cold turkey. I know about them DT's man.
That's what's worrying me though, I can not find anything about it on the internet.
Short term allergic reaction to alcohol, then my body mans the fuck up and allows it, lol Even the GP says that if it happens in that short space of time and goes away completely, it could be psychosomatic, I expect it happen, so therefore it does. I can't see that though...
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canned tuna
green onions
celery
jalapeno
garlic
mayo
mustard
horseradish
creole seasoning
eggs
some based wild cherry pepsi upon which to sip
boiling some water
dropped in a couple of eggs and removed from the heat, let it sit for 12 minutes
celery
So my family is Bolivian and my mom has been making traditional empanadas (salteñas) since forever. Absolutely everyone loves them, and for good reason - they're delicious and there isn't much like them in the states (unique filling combo). We had dinner last night and I proposed we try to make a food truck (in boston) and everyone came on board after little convincing. Additionally, we all have money, so this would all be fully funded with no outside help. I'm starting to do preliminary research now, but I was hoping that some food industry members of /ck/ could...
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>>7365532
Qué tienen de relleno? Buena suerte con el proyecto
>>7365532
Around here we call that a FUPA pastry
thats such a niche market to just offer one thing for food.
at least by having more food on the menu, if this sucks, at least people can get something else from you.
> theyre good
if you have to say it, its probably not true
