Archived threads in /ck/ - Food & Cooking - 731. page
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Ostrich is better than beef
>>7310799
In what context, anon?
Had an ostrich burger before, can confirm it is better then ground beef. However when it comes to steaks nothing comes close to beef.
>>7310799
your mum is better than my gf
nice dubs btw
discuss
I bet they always re-gift on Christmas
http://qz.com/571151/the-mast-brothers-fooled-the-world-into-buying-crappy-hipster-chocolate-for-10-a-bar/
http://thehustle.co/the-mast-brothers-chocolate-scam
p much -- it's a nice wrapper and little else. you can get very respectable chocolate for half the price by actually doing the research and putting in the time to learn about chocolate, just like anything else.
I just discoved this fruit and I'm in love. I planted a tree of them. Is it possible to eat them in large quantities without dieing or getting diabetes?
They are mildly laxative due to tannin content
>>7303701
They're expansive as fuck here so I'd go bankrupt before I got diabeetus.
>Is it possible to eat them in large quantities without dieing or getting diabetes?
You are going to just shit out last week's meals if you do.
Tea thread, no shit teas edition.
Probably know the answer, but does /ck/ favor David's Tea?
Way to pricy and sweet for me. I'm a green tea/earl gray guy and everything they serve seems to taste like hot soda/candy
>>7282705
I'm not even a tea snob and I cannot stand that place.
They try to push these fruit punch teas on everyone and if you seem at all interested in their unflavored teas they swat them out of your hand and force you to sniff their gay fruity bullshit.
Seems like basically the Glorea Jeans of tea shops.
I had some Jiaogulan today. Watching it uncurl was better than drinking it, though.
Dont really ever cook with lamb as its too expensive for me really, but picked up a shoulder of lamb at a really good price from my local butcher and need ideas with what to do with it as i dont have a clue!
There is no more godly lamb than a slow roasted shoulder of lamb.
http://www.raymondblanc.com/recipes/slow-roasted-shoulder-of-lamb,-braised-summer-vegetables/
>>7311561
>http://www.raymondblanc.com/recipes/slow-roasted-shoulder-of-lamb,-braised-summer-vegetables/
Where would i get the lamb bones and trimmings that it states in the recipe?
>>7311567
Well the butcher would be an obvious choice.
However, you could actually do without and use something like parsnips or carrots to hold the shoulder up instead; it won't work quite as well, and the gravy will have less taste, but it'll still be great.
What did they mean by this?
Did they list the ingredients for their late night touchy time meat feast?
>>7311215
Well, it's a recipe book based around meat dishes.
It's not a difficult concept, anon.
>>7311215
Haha, that dick joke is inappropriate but also really funny! xD
Who makes or where can I find a nice double hinged corkscrew ?
I have a couple like the one in the pic and they are functional but I want a good one. As in a higher quality one.
I've got a pulltaps one which is nice enough, but they all seem to be pretty much the same quality in my experience.
Why? Those are the ones everyone uses, every bartender has that exact wine key or something very similar.
Will this ever be back?
>>7310243
literally who?
Its still around in south korea. I think you can order it online. Not sure
>>7311240
>>7310243
Not sure about just ordering it online, but I've gotten it before from reddit's /r/snackexchange
I like oatburgers, it's what my tummy craves
>>7309754
Did you take a shit on that bun?
How do you make them?
What's the brown stuff?
![GbyOQzAo[1].jpg](https://i.imgur.com/EDNegta.jpg "GbyOQzAo[1].jpg")
Got Blue Bell Ice Cream today in a Atlanta area Publix.
>>7309620
It's been back in New Orleans for 2 months.
I'm not liking their chipotle flavor.
I wanted to like Blue Bell but it's too 1-dimensional.
Will lab created meat/"animal" fat really work, or will it be a momentous failure (at least in the near future)? I mean, it almost seems that, from most scientific literature, most vegetable oils, when heated to high temperatures (in many cooking applications,) create more trans-fats than their animal-based counter parts.
I'm all for moving away from animal based products, if viable alternatives exit, but how is this shit supposed to work out?
I don't know when, but I'm less interested in how it turns out for culinary reasons than I am for medical ones.
If they can produce artificial muscle tissue, imagine what they might be able to do if they apply that to medical science.
they will figure it out... they always do
i heard japan is harvesting undigested food from sewage waste to manufacture some kind of meat
>>7308799
people literally shovel awful quality shit down their necks all day, if this is made financially viable, we will be eating it one day.
Only discuss eggplants and eggplant dishes
Kashke bademjan(?) is god tier
>>7308110
eggplants looks super cute i think
needs more baba ganoush
What's the deal with grass fed beef? Does it taste different (better?) than grain fed?
>>7308097
Grain fed cattle is bred to be fattened up as quickly as possible for market. Grass fed are usually older cattle, leaner and a little tougher. The flavor difference depends on more than just grass v. grain (e.g. hormones & antibiotics, method of slaughter, etc.)
>>7308097
Here's a link to a taste test:
http://www.slate.com/articles/life/shopping/2006/11/raising_the_steaks.2.html
it's hard to explain the taste, but it's usually more "meaty" (not gamey, you can just really taste the beef flavor, especially in a nicely cooked steak), I prefer the texture as well. all in all it's delicious, but I think I notice the taste difference a lot more with free range poultry
who here /soylent/
I just got 8 bags of 1.5. I couldn't stand the aftertaste for the first 2 days but now it tastes really good & is extremely filling.
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Soylent protip: for even better mouthfeel add a scoop of whey protein.
>mouthfeel
>>7305947
>mouthfeel
It's called texture you potato.
Soylent is like the opposite of cooking/eating, it should be against the rules to post here
What do you guys think of Serious Eats/Food Lab/Kenji Lopez-Alt?
Pursuit of perfection, or unnecessary autism?
>>7307885
>>>/reddit/
>>7307934
>implying irrelevant hillbillies matter
lol
>>7307885
It's a good source of information, especially if you are interested in sous vide cooking. Actually in general his equipment recommendations are spot on.
