Archived threads in /ck/ - Food & Cooking - 677. page
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Bought a trout filet, wat do?
cooking is hard
Idk, eat it I guess lol
>>7336061
Eat it nigger.
Ok, so I'm back and ready to start dumping. It was pretty intensive, about twenty hours over two days (apparently it's a condensed version of Chef Polcyn's five week class). I have a lot of pictures and a few pages worth of notes. It was an interesting experience and I'm excited to get back in my kitchen and start playing with some of what we learned. So I'll start by re-posting the pig pics from the first thread. This was our pig. She was about two and a half years old and weighed in at 530lbs. That's a lot of pig and it was really impressive watching...
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Day 1 began with a focus on whole hog butchery. We started with European seam butchery utilizing the cuts specifically for curing (the big 8).
nice blog post faggot
The process began by removing the soft fat from the body cavity. It was basically just a thin layer across the ribs and belly. It pulled away easily by hand. This was later rendered into lard. The first actual butchery was to remove the ham which would later be used for prosciutto on day two.
Let's talk about coffee.
I want to try coldbrewing. Any tips?
Also, have some OC.
>>7334683
>you're
Every morning I make myself a cup of coffee and every morning I never fucking finish it. Why do I keep doing this? I don't wanna chug the whole thing but I'm either too slow and it gets cold or I gotta be out the door for uni when it's still half-empty.
It's kind of mediocre too but I'll be damned before I turn into one of those harpies that spend $3 at Starbucks every day.
>>7334697
your right, sorry.
Help, guys, I fucked up.
I suck at cooking. I can barely make decent pancakes and omlettes. I recently hooked up with a nice girl and I told her that I love cooking and I'm good at it. She's coming over tomorrow and probably expects me to make something nice.
What are some nice dishes even retards can make to impress a girl?
Beef Wellington
AB's ramen radiators.
Almost idiot proof, yet impressive.
Why do people lie about shit like that? If you can't cook an omelette or a pancake now you aren't going to learn how to in a day or two.
>>7333228
>risotto
>carbonara
>bolognese sauce/ Ragù
>gratin scallops
Easy as shit stuff
>tfw you set the timer the night before on the rice cooker in your bedroom and grab a double clearance can of fish so that you're set to wake up to a nice jingle and the scent of perfectly cooked rice in the morning and don't have to socialize with the rest of the house who are intent on spending their entire sunday not going anywhere
>>7328304
Rice is pretty good though
>rice and sardines
>sunday brunch
how poor are you
>>7328304
>not realizing "poverty food" is almost always the best-tasting
There's something incredibly satisfying about a big bowl of beans and rice. I'm sad that you can't comprehend that pleasure.
>Eggs are not meat
>Fish is not meat
I want this meme to die.
>OP is not a faggot
I want this meme to die.
Is cheese meat?
>>7327345
DUDE VEGAN LMAO
Pizza time
How often a week do you eat pizza?
Average of 1/3? Maybe?
Don't tell me you eat pizza every week you fat fuck
>>7319516
He's actually asking how many times a week you eat it, so he eats it more than once a week.
>>7319525
Jesus christ OP, how did it come to all this
How do you make a salad that is
a. Voluminous (so you can get a large serving of veg)
b. Simple/quick
c. Fairly low cal
d. Delicious
I have been doing some combination of kale/spinach, carrots, zucchini, apple, nuts, and dried cranberries either with some salt and lemon juice or whisking together some olive oil/soy sauce/lemon juice/honey. It isn't bad but often underwhelming. Also is there a trick to tossing everything together without everything except the greens going straight to the bottom?
CELERY
E
L
E
R
Y
>>7337778
>Simple/quick
>Delicious.
>Pick 1
It seems that you are adding enough ingredients to your salad already. Red onions might be a good addition and maybe some cheese. Cheese really helps a lot flavor-wise. It seems like you're going really light on the dressing which is fine but add some mustard in there too for some body. In order to toss a salad correctly, you should really dress the side of the bowl you're...
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>mixed greens (spinach, chard, kale etc)
>avocado
>pecans and cranberries
>green onions, peppers
>balsamic vinaigrette
>olives and some feta
Well, about 2 months ago I told you faggots I was in line to inherit 15 million bottles of sriracha from my uncle who molested me when I was a kid. After a good lengthy amount of legal shit and signing papers and waiting for shit. It's official. I am the richest person on /ck/. A lot of you were begging for some meme sauce from the last time, but I may make someones day right now. Post your favourite food truck location and and why you deserve this sauce.
![meh.ro7720[1].jpg](https://i.imgur.com/ULBrTjX.jpg "meh.ro7720[1].jpg")
Extraordinary claims require extraordinary evidence. Put your money where your mouth is, and prove it, faget.
>>7337595
It's in a Swiss vault
Do you eat greek yogurt? Which brand do you buy?
Trader Joe's 0% fat.
Makes a good snack with frozen fruit mashed with eggs and seasonings for egg salad.
>>7337472
fage is dope
>>7337472
Liberte, full fat deliciousness
How would you improve these nachos, /ck/?
>>7337040
>you literally can't
Remove corn
More meat and cheese
Pico
Green salsa
>>7337040
Needs more onion tomato parsley meat cheese chips
Lite beans
86 corn u fucking heathen
And use a real plate have some god damn self respect
What do you like to eat when it's cold and wet and blustery outside? We're having an icy cold winter storm, so I made Panang curry for lunch, with eggplant, mushrooms, onions, bok choy, pea shoots, and tofu.
For dinner, I'm making from - scratch cream of celery soup and BLTs.
chili is good when its cold out
Just millet pudding made with milk, cream and maple syrup
>>7336693
Something hot, obviously. A good hearty soup, stew or chili is always a safe bet, and roast meat and veggies are fantastic- with the added bonus of warming up your house and filling it with the smell of delicious foods.
As a side question, I've looked into making mulled wine before for when the weather gets chilly, is it something thats easy to mess up? Any particular things to use/avoid? Should I use a good quality red or gas station tier wine?
hey /ck/ im ass at cooking, mainly because i dont cook. tell me how did you get better and what basic knowledge should i have?
>>7335757
>i dont cook
There's your problem.
>get better
By cooking.
>what basic knowledge should i have
If you can sear or grill a piece of meat, then you're well on your way to eating just about anything. Serve it with some steamed rice and sauteed vegetables.
>searing
>grilling
>steaming
>saute'ing
Just read a bunch of recipes online, then go out and buy enough spices and herbs to make the ones that you'd want to. From then on cooking from a recipe is literally colouring by numbers.
>>7335757
honestly there's really just 2 things to do, cook food and be willing to try out things and combinations. you should never say no to different things/combinations unless you've done it, tasted it and hated it.
Having a gal over for dinner.
Going to make a cast iron skillet pizza.
I'm thinking of doing a side caprese salad. Will all that be too much tomato & cheese?
Also any ideas for a wine or cocktail to pair with the meal?
Thanks
Do a simple arugula salad with a lemon vinaigrette and shaved parmesan, instead. Pair the meal with with either red wine or negronis.
>>7335495
oh, add some pine nuts to that salad, too. arugula, lemon, olive oil, pine nuts, shaved parmesan. perfect side salad for pizza.
>>7335403
A side of garlic butter broccoli would be nice.
I'm starting to make my own sausages in a week, I am sick of the shit that gets sold as sausages in supermarkets and many butchers are just as guilty.
anyone have a good recipe?
also I've started butterflying them when I cook them, cooking them as normal, maybe a bit less; then splitting them down the length and cooking them filling down
works well on a plate press as well, you loose some of the juice but you get more of that mailard goodness
I like to take a breakfast or sage sausage and add diced onions and apples, good in links or as patties. I've recently had good results with a duck sausage with apricots, a beef sausage with bacon bits and mustard, and a turkey sausage with cranberries. All of these cut with extra fat, since I find most cuts of non-pork meat aren't fatty enough to make good sausage on their own compared to pork shoulder.
I can't agree with splitting sausage links like you do for extra surface area. The point of the link is to contain the juices, which helps it cook faster...
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>>7334662
sounds like some solid filling combos, I just wouldn't be sure about managing the level of fat/moisture in them
what would happen if the filling was too "wet"?
>>7334673
Going way overboard on the fat will adversely affect the texture of your sausage, but you have to go pretty far overboard to really notice much. of a difference though.
When I made bulk sausage as a butcher, we would aim for 75-80% lean in our mixes. For pork, this usually meant just grinding a pork butt with the hard fat layer intact, just removing the shoulder blade bone. For leaner cuts like loin and ham portion we would add a little extra hard fat from whatever we had available.
Using expert precision...
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