Archived threads in /ck/ - Food & Cooking - 823. page
Does anyone have a recipe for Beef Bourguignon that doesn't require leaving anything overnight? I need something I can whip up in 3-4 hours
In metric pls, not memeperial
make a beef stew with lardons, red wine, roasted cipollini and mushrooms. that's what it is. you don't need to do all the marinating and steeping bullshit
Just use Julia Child's recipe.
>>7252581
You'd also need to use a primary cut of meat, like a steak. The classic shoulder cut will still be tough after 3 hours.
Hey /ck/
I've never posted here before so excuse me but I've recently (last 4 weeks) dropped eating any meat or high sugar foods. Additionally for convenience of the people which I live with everything else is organic and gluten free as well.
I've always been able to describe myself as a happy person but ever since I've started eating this way I feel sad, regretful and unmotivated. Nothing depressing has happened and I don't have any issue with the food I'm eating so I have no explanation for how I'm feeling.
Is there any correlation...
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>>7252502
Are you eating enough calories and enough carbs? Your lethargy might just be lack of fuel to burn.
What have your meals been like?
>>7252502
if you think it may be related to meat try eating a little, maybe 100 grams a week. however if you are absolutely concerned with your diet choice and if it may be affecting your life in an actual negative way instead of just sads, go to a dietition (not a nutritionist, a dietition). and ask them about it. it may take some dough but they should be able to isolate any food related mood problems.
You can do two things, give up or go to greater lengths to make sure you are not missing out any key nutrients. There is something to be said for eating less or no meat but if it's harmful or you are not good at getting balanced diet without it you shouldn't do it, eating in a way that makes you miserable is as counterproductive as it gets.
sup, cu/ck/s..
only a few pics from the past week. it's hard to take pics of things when you're getting your dick kicked in with orders. anyway:
>the station
learned how to process sardines.. easy af to de-bone and flay them out like that.
>>7252350
>flash-boiled for 60 seconds octopus
>sous vide at 180 degrees for 2.5 hrs
>seared on the plancha
>jalapeno/herb nage
>lightly pickled beet
>beet foam
>lemon gel
>salsify chipz
>>7252350
what's flay?
Simmering on low while away from house for a few hours - yes or no?
No.
No. Your house will burn down.
For fucks sakes, NO.
I get muscle spasms and cayenne pepper helps a lot. What are some things I can add it to? All I can think of is curry. It has to be hot and fatty because that works the best.
I add it to most savory dishes. Not a lot, usually, just enough to add a touch of heat. Just think about the sorts of dishes you can add black pepper to, and try cayenne instead (or with). This may not apply to literally ALL dishes, but most.
>>7252279
Yeah, if you believe Chef John from Food wishes you can pretty much put a little bit in everything.
>>7252252
Make Korean chili paste with it.
Ayy puzzette, who wants some pizzette?
Cut the dough in 2 halves - one for pizzette, another for calzone.
Divided these 2 each to 4 smaller pieces.
Shape the dough with my hands. I'm terrible at this. Made a little cute plates.
>mushrooms on pizza
still lurking tho
https://www.youtube.com/watch?v=nY3AoqU_LLI
>square bowl
>silicone wisk
I think this is the first time I've been /ck/ triggered.
Also general shitty kitchen gear thread.
Also, I'm aware OLD.
what kinda milkshake u want senpai
How to make a frosty EASILY!
>Puts milk and cream in an ice cream maker
>>7252071
You forgot the part where she put it in a fucking Mason jar.
Literally why.
Have any of you found a good way for getting two oven cooked foods ready at the same time?
I like fish and chips, but they're usually baked at wildly different temperatures, and most of the time I just eat fish -then- chips.
Which is, you know.. still great, but not ideal.
>>7252031
own two ovens. or maybe, you know, stop being a fat fuck with zero self control, and wait till all dinner items are done cooking before shoveling it down your fat gullet.
>>7252033
I like warm food right out of the oven. Fish fillets don't stay hot for twenty minutes.
I've tried to microwave them but that's always gross.
Use convection bake.
Or get an oven with convection.
What is the best fruit juice.
And why is it Simply Lemonade w/ Mango?
>lemonade
>fruit juice
no, friend
>>7251880
The lemon is a fruit.
Mango is the best one. Blueberry was very disappointing.
I remember once having to explain to someone very dumb why lemonade is only like 20% juice instead of 100% like orange juice.
Just found an MRE I've had for 6+ years. I opened it and it smells good. Is it still safe to eat?
Pic related, it's new england style clam chowder.
Here's the box
yes it's fine
I've eaten one from the gulf war around 2005 and didn't get sick
>>7251777
Yes, quit being a huge faggot.
>making leaf tea
>use two tablespoons of tea, 1.5 cups of water
>the resulting amount of tea is only enough to fill up less than 3/4th of a cup
Is this normal? Am i supposed to use a lot more water than this?
>>7251763
I refuse to believe your tea leaves absorbed half of the water.
>>7251763
Yes.
And, holy shit, don't drink Billy Tea. It isn't even an Australian owned brand anymore. There's no reason at all to use the horrid stuff.
>>7251772
so how much water should i be using for two tablespoons?
it was on sale for cheap at the supermarket so i figured i would give it a go. i know where to get better tea, but they usually require you to buy at least 1kg of it to get it at a decent price. b uying just 250g of it costs a ridiculous amount.
>serves 2-3
who do they think they're kidding?
thats the biggest hamster I have ever seen
also I firmly believe portion sizes are determined based on the calorie requirements of people that do absolutely zero voluntary exercise
>>7251626
Who has time to exercise these days?
>>7251634
smart people
if you're day is so jammed packed that you can't exercise then you need to consider why you are wasting so much of your time
You can only post one.
For me it was like a year ago when i was still a fat virgin neet, i was hungry and i bought 2 double cheeseburgers with extra cheese and hot sauce from 5 guys and i had so much pleasure in my mouth i almost passed out i was moaning silently in the corner with every single bite. Even though it wasn't my first time, more like the 20th time that i spent tax payers bux on 5 guys, but this one time i will never forget. But now i dont eat that anymore coz i got tired of it and it's expensive since i work now.
>>7251562
You can't buy prepared food on EBT
Honestly my hamplanet friend, you like that kind of thing you should try stimulant-enhanced LISS combined with extended fasting (using BCAAs to minimize catabolism). I do it every time I am on a cut, even something as simple as a VPN Neapolitan pizza can be quite satisfying at the end.
Anyway yohimbine or an ECA stack (not both!) can do wonders.
>>7251570
well i'm quebec-canadian so i was getting 700bux cheque a month to cash out for whatever the hell i want.
Hey /ck
Join me on a birthday journey where I make some golumpki and gnocchi. I'm pretty fucking drunk right so I don't know how this is going to go, but I have pictures fucking galore that I took for you guys. The recipes may come tomorrow when I sober up, but for tonight, just enjoy the slide show with a little commentary.
First, let's start with the golumpki, which is a polish stuffed cabbage.
Took two cabbage from my local market and began to blanch them so I could use it to wrap my filling. Here's cabbage #1.
Here's #2.
So I cored the stem (eat the core if you guys ever do this, its very sweet tasting and probably the best part of a cabbage) and put it in a pot to blanch the leafs which make them more pliable and easier to work with.
Here's the leafs opening up as the blanching process comes to an end. Once completely blanched, we remove the cabbage from the pot and let cool so we can handle it. You'll know the blanch is complete when the cabbage starts to "blossom" and spread out a little bit.
Here's the cabbage removed from the blanch water and cooling so I can handle it. Fucker was hot, burned at least two of my fingers getting it in the bowl, but I was pretty drunk at the point so it's okay I guess.
I'm drinking some Bay Bridge cab sau with two McDoubles.
How's your Saturday night going, /ck/?
That's a really small hotdog.
>>7251494
I also thought it was a hotdog.
>>7251494
for you
