Archived threads in /ck/ - Food & Cooking - 680. page
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Whats the worst food, nutritionally, that you've come across and willingly eaten.
>>7336614
A McDonald's parfait at the airport.
>>7336614
Goddamnit, how many calories, OP?
>>7336614
Pig brain
Hey fellow anons, does anyone know a good cook book that basically teaches you about food the way a college course would? I love cooking and have a heap of cook books myself, but I find it frustrating that most popular cook books just limit themselves to "throw X amount of Y into the pan and cook for Z time", without explaining why you need X amount and how you define Z time. I know a lot of cooking is learnt by doing, but I was wondering if there are any cook books that generally teach you about cooking theory?
>>7336353
modernist cuisine
>>7336358
Yep, that. Or, "The Professional Chef", which is literally a college textbook. The current version is expensive but you can get prior versions (just as good) on Amazon (or other used bookstore) for a fraction of the price.
>>7336370
Who's the author? I'm seeing several books with a title like that..
>Want to try my hand at baking a cake, pie or pastries
>I'm trying to lose weight so I can't eat it
>No friends to share it with
Anyone else know this feel?
>>7336229
why the fuck would you cook something you're unable to eat, turbofaggot?
Grow a pair and eat it then exercise harder
dumb frogposter
>>7336229
>>I'm trying to lose weight so I can't eat it
Why? Sure, you can't pig out and eat an entire pie in one sitting, but there's no reason you can't eat reasonable portions of the pastries you make.
>>share
Do you have a job? Bring the stuff to work and give it to coworkers or just leave it in the office/breakroom/whatever. You could also donate it to a bake sale, fundraiser, etc.
>imitation cheese
>>7336092
fuck off /v/irgin.
>sriracha
>>7336092
What's the matter? Don't want your corn chips to taste like tacos?
What's /ck/'s Soya Sauce? A lot of the store brands or basic brand names seem salty as fuck. Like, way too salty even for soya sauce.
>>7335799
Kikoman or die whitey
KIKKO! KIKKO! KIKKO!
I've tried, apple, mango, banana, pineapples,
I've tried figs, kiwi, lychee and their cousins
Peaches, nectarines, cherries.
Some strawberries, blackberries and grapes
But nothing compares to ripe juicy pears.
Favorite fruit thread and why!
I like dark juicy cherries and ripe peaches. The kind you can smell from across the room. That said, I once bought strawberries that tasted like strawberry candy. It was hard to believe that something that grew naturally could have that intense a flavor.
>>7335569
I agree.
Pears are amazing, I'd quite like to try pear juice if I can find it without the apple base.
Plams
Oh, what's this? Could it be the return of a legendary Mountain Dew flavor?
And it comes in a frozen flavor too?
How about I elevate them with something superior?
Do you dress your board /ck/?
Just saw this video of Jamie Oliver doing it and it looks fucking tasty.
>>7333583
Oop. Video here.
https://www.youtube.com/watch?v=3EcF_dKHXHY
>This is a 10/10 in Britain
>>7333583
It probably adds very little to whatever you're preparing.
Hey /ck. So, I've decided I'm gonna make some seabass, served with basmati rice, langoustines, prawns, chiffonade of red cabbage and speck, white wine sauce, beetroot and broccoli.
Then I decided to challenge myself; I bought a giantass knife a while ago that I don't use for anything except carving meats because it's too clumsy. But fuck that! It was expensive! I'm going to use this 13-inch bowie knife to do all the prep for this dish, and see how it turns out. This might turn into a gore thread. Wish me luck!
>>7331765
>he buys basmati in a small bag instead of a 5kg sack
>>7331765
>langoustines
those are shrimp fám
it even says shrimp on the container
>>7331773
>buying poverty rations
>that feeling when you will most likely never try one of these
just make one
>>7331560
Slim?
>>7331560
I make crepes, I stuff them with something, then I add strawberry sauce. It doesn't sound that hard.
What is the best brand of premade mayonnaise?
>>7330857
Are there brands of non-premade mayonnaise?
Thomy
>>7330869
I mean as opposed to making your own with eggs and whatnot.
How's that hangover, /ck/?
>how are you medicating?
I've quit drinking and self medicated with phenibut. Replaced one addiction with another
I quit smoking weed because my last roommate would literally threaten to have me arrested every time something didn't go his way (crumbs on the toaster means he's literally going to call the cops on me for smoking weed), now I've moved away from that and my dealers have been dry for a good while. So I've been drinking. It's not as fun, it gives me a hangover, it makes it harder to wake up, but I really can't just be sober in my free time. I wish I could get weed again, I've been looking. It's just so much less of a time investment, you...
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>>7329042
Powerade, aspirin, dude weed, and a good fap
Works miracles
Hey guys, I am autistic.
And I have a question.
What do you answer to people who say the food you made is good or delicious or something like that?
I am reluctant to say thank you because there is no reason to be grateful for their gratefulness, which is what they want to express as I assume.
So I usually go with a smile or "I am glad that you like it" or so... and it sounds weird to me.
A ridiculous question I guess. But it bothers me.
I'm glad you like it is a perfectly acceptable response! Just keep going with that :) Much easier to make sound genuine than thank you for me!
thank you or i'm glad you like it is fine, anon
you can say both even, if you'd like
relax
Your response is perfectly fine anon
What does /ck/ think of this miniature pizza?
>>7336259
looks like shit but how does/did it taste?
>>7336259
10/10 the mess surrounding it is fantastic
>you know it's done when it sticks to the wall
Help me /ck/ you are my only hope.
Actually I am looking for input on what I should make first in my new smoker.
Yesterday I purchased one of those Pit Barrel Smokers and it should be arriving later this week and I was wondering what would be easiest to smoke first.
My local Costco has the cheapest prices on meat around the area and has pork shoulder, prime brisket, baby back ribs, and St. Louis style ribs.
Which of the choices would be good for a first time user of a smoker to make?
>>7335796
Also from what I read the Pit Barrel Cooker was a decent and cheap smoker to get started on, is this true or has the internet merely led me astray yet again?
>>7335808
Well how should I do it then? Any special rub or sauce to mop it with?
>>7335819
A pretty typical recipe would be:
Make a dry rub from equal parts brown sugar, coarse salt, and paprika. Rub this all over the meat.
Put the pork shoulder in the smoker with the fat side up and smoke for about 6 hours at about 250F. At that point take the meat out of the smoker, wrap it in foil, then put it back for another hour or two until it's fall-apart tender.
Pull the pork, then sauce it.
