Archived threads in /ck/ - Food & Cooking - 762. page
Images are sometimes not shown due to bandwidth/network limitations. Refreshing the page usually helps.
So I basically got addicted to hot sauce but now I feel like Sri Racha doesn't cut it anymore.
Not only do I feel like shit when adding it to decent food as it's just spicy ketchup, it's also not hot enough anymore and I have to drown my food in it.
What would be a good alternative? I liked pic related but it's impossible to find in my area. Tabasco isn't hot enough either and it's vinegar flavor is too strong for me.
I have only really tried hot sauce but a paste or spice would be welcome too, as long as I can add it to a finished meal.
Come on guys, one recommendation and I'll fuck off.
>>7293012
>What would be a good alternative?
>>7293012
Why the fuck does oil sputter when i cook on a stove top? Doesnt matter what pan, stovetop or oil i use, it always fucking sputters. Sometimes it sputters so hard that i can see food flying up and down in the pan and i've gotten burned from the oil before.
>>7293010
Oil doesn't splatter. Moisture in oil makes it splatter.
So I'm guessing that you are putting wet foods into a hot pan.
Make sure you dry your veggies after washing them. If you are working with meats then make sure you use paper towels (or similar) to pat the meat dry before it goes into the pan.
Most modern bacon is especially bad about splattering because it's injected with brine rather than being dry-cured. So don't buy wet-pack bacon.
>>7293010
>why does water turn to steam in hot oil
pls go
>>7293037
So i have to dry everything?
Hey /ck/ickens I'm looking to make some spinach eggrolls.
I have spinach and I have those little eggroll wrap things.
But what else can I add to them?
I was thinking of adding cheese, but not sure which kind compliments the spinach.
I also don't know what kind of meat (if any) I should add.
Does it actually need an egg inside it?
ground lamb or chicken
Umm, Spinach eggrolls ?
Dont you mean Cabbage ?
I dont think spinach is often used in egg rolls, I mean sure yea, if you want to you can do that.
But usually its like Bok Choy or Cabbage and other Chinese greens, not spinach.
>>7293019
I have spinach.
I have the egg roll wrappers.
I am GOING to make spinach eggrolls.
is there anything better than capuccino+nutella on the evening?
>>7292983
anal beads in your coffee
>>7292983
yes, sex with a woman
complete health
peak fitness
family and friends who are loyal
a wife who loves you unconditionally
job security
financial security
living in a safety
absence of war
also croissants are nice
yes, real food for example you fucking manbaby
Hi ck, i dont know anything about cooking. I have a pie shell and a can of cherry pie filling, do I just pour the filling in the shell and stick it in the oven? Will it burn without a crust on top? What can i add to make it more delicious? Please help out this cooking retard today...
Usually people take extra dough and put it on top of the filling.
If you have an already made pie shell, and only 1 then you dont have a "lid"
Personally I would use the one pie shell to make an Egg Quiche for breakfast.
And I would buy two rolls of frozen pastry or make my own pastry to make the cherry pie another day.
Egg quiche is made in about an hour for breakfast.
You have to prebake the shell till its starting to brown, then you add the egg / cream mixture and all the fillings.
I made lots of types of quiche....
Comment too long. Click here to view the full text.
Ive got two pie shells. Can i thaw one and maybe put it over the pie?
>>7293023
Ohh if you have two yes, you could thaw the other one and sacrifice it to make your "Lid"
I would pre bake the first pie shell and then add the can of cherry when its starting to color and look brown slightly on the bottom
Then after you add the cherry you can cut a circle or lid out of the other shell and just waste the sides of it.
Put the lid on top.
Sometimes when people make cherry pie they like to cut strips instead and make a lattice type lid. You could do that...
Comment too long. Click here to view the full text.
What are you eating right now and why isn't it figs?
>>7292960
but i'm eating figs
>>7292960
Hey buddy, I'm gonna need a trigger warning on that gore, you spooked me something awful.
Memepill me on siphon coffee, /ck/
Hipster garbage or next level coffee drinkage?
>>7292947
yes, you are hipster garbage
like any flavour of the month preparation method it's first and foremost cool and offers some marginal benefits in specific circumstances with subjective significance.
I legit paid $13 for a cup of this once. The guy who made it was sweating profusely even though it was cold in the shop. I'm talking dripping with sweat. I would've sworn he was dying of malaria in the tropics or something. And he wheezed. Every other word he would make this disgusting sucking sound: "And EUUUUUGH these particular EEEEEEUUUUUGGGGHHHHH beans were picked in EEEEEEEEUUUUUUUUGGGGHHHHHHHHHHH Madagascar by EEUUUGH EEUUUUGH lepers."
It took him like 15 minutes to make the coffee and explain to me the process, the coffee, and the name of the...
Comment too long. Click here to view the full text.
ITT: post your recent /ck/ related purchases
>pic related
I bought a cast alluminium skillet with titanium coating.
>>7292930
Interesting.
Why'd you go with aluminum if you don't mind me asking?
Pic related for me. It looked cute and was on sale for $40 at my BB&B.
>>7293589
>Why'd you go with aluminum if you don't mind me asking?
alluminium transfers heat very fast (and evenly), and cast aluminium is very durable. Titanium coating for non-stick and scratch resistance.
Am I the only one bothered when someone posts a pic of a sharp knife next to a pic of a nonstick pan? Triggers my PRSD (post roommate stress disorder).
What's for lunch today /ck/?
For me it's some leftover tenderloin in a pesto cream sauce
>>7292783
>tenderloin in a pesto cream sauce
So, carbonara then.
I want food and I'm so fucking hungry for carbs.
But I'm on day four of my starvation diet, so I cannot.
That is a strange combo you have going.
Sometimes I make beef strogonoff, but I would never put basil in it.
I make it with mushroom, onion, garlic and some peas.
Finish it with sour cream but most of it is a cream sauce. Its good to deglaze with cooking sherry before you add any cream.
![IMG_0164[1].jpg](https://i.imgur.com/ctpdcw2.jpg "IMG_0164[1].jpg")
Post food you've made and rate other people's posts
Spicy stir fry (chick peas, black beans, corn, onion, bell pepper), jasmine Rice, guacamole, and chunky salsa with toasted whole wheat pita bread on the side.
>>7292757
Sorry, I didn't realize how big that image was
>>7292757
I'd eat it but it looks a bit dry.
Mine is Roast Chicken (with Marmalade glaze) steamed carrots/broccoli, I did the green beans in a little garlic butter and some left over baby spinach a few Roast potatoes and onions.
>>7292779
Not vegan
0/10
Going to London in a few weeks, advice on restaurants? Pref not too expensive
pret a manger
hot dogs
>>7292660
I haven't been to London to eat for years but it will blow your mind, there is every type of cuisine available.
I suggest you start by finding out where you are staying and search for the sort of restaurants you like. Depends where you are coming from but don't expect London to be cheap . . .just a friendly warning.
thoughts?
>>7292615
Never heard of it
>>7292615
They've got good wings and it comes with a side of cajun bread that's great. The cajun crust isn't as good for some reason. Their subs are more like calzones, big folded over pizzas, they're so dang good, but they're getting stingy with the tomatoes/onions/banana peppers.
In my experience, it's better than the other fast food pizza places, but still not that great
Hey /ck/, i decided to upgrade from plebeian scrambled eggs to superior omelettes.
So how do into omelettes?
Just Google it or use YouTube.
>>7292587
There's two ways I know of. They're both pretty bad, eggs don't taste good. Look up that guy /ck/ likes. Jack Pepin, the french one, on youtube
Your omelette has too much color. Omlettes should be pale...
I have a serious energy problem, I think it might be diet related but I'm not sure. I'm sleeping 12-13 hours a day and I'm always tired when I'm awake.
Diet is normal ish I guess, normally something along the lines of
>Porridge and fruit for breakfast
> Cheese/Tuna mayo/Marmite sandwich for lunch
> Dinner varies, but it's almost always self cooked pretty much from scratch, very rarely do I use pre prepared or processed foods, although I will admit the quality...
Comment too long. Click here to view the full text.
>>7292556
Honestly your diet is better than the vast majority of people. I seriously doubt your problem is diet related.
See a doctor.
>>7292556
See a doctor.
A friend had the same issues, it was a virus. Not really dangerous and easy to tread.
So better safe then sorry.
Had a similar problem. Went to a neurologist and turns out I've got a sleep disorder called sleep apnea. Luckily it can be treated, and I generally don't feel so tired anymore.
I've been looking at puff pastry recipes, and one big difference I've noticed among them is that for the "beurrage" some use pure butter, while others mix the butter with flour.
What's the difference in practical terms, what's best?
>>7292509
I don't know many traditional french recipes that use flour, just adaptations or american ones. That said, the flour helps when your dough is too thin and the butter might cause holes/tears, or something about how it makes the folding process easier and neater, I've never used flour so I don't know myself. I really suggest just using butter.
My trick to making it easily is to chill the butter slightly, beat it with rolling pin between two sheets of parchment paper, until it's very thin. Chilled...
Comment too long. Click here to view the full text.
