Archived threads in /ck/ - Food & Cooking - 836. page
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What does /ck/ think of főzelék
Is dat some hungarian or some shit
>>7241714
yee
is that polenta? looks nice
Good morning all. I was wondering if anyone here, is living a self-sufficient lifestyle? At least in terms of growing/raising your own food. And if so, would you mind sharing your experiences? Preferly with lots of pics (also of the meals you've created and enjoyed), tips and general advice on this topic. Thanks.
Every year I make grape jam/cherry jam, orange marmalade, and lots of cherry baked goods. Does that count?
>>7241728
It sure is a start! What would the baked stuff be like - just cookies, or?
ahahahaha not at all
this place is nothing but fast food munchers and shitposting brits
What should I do with this meat /ck/ucks?
Cook it
Then eat it
>>7241696
well its nearly a week past the date and turning colors so youd better throw something together quick, make sure to let your nose give it an inspection beforehand
>>7241716
>OP replies to OP
Critique my plating /ck/. Tempura lobster roll (Tempura lobster, nori, sushi rice, black sesame seeds) topped with spicy mayo, spicy tuna (shaved ahi tuna, chili oil, sesame oil, chives), and yuzu/unagi sauce.
>>7241616
Not even gonna lie, that's some sweet plating bruh.
>>7241616
i don't hate it, but i don't love it.. it's ok. i DO hate the actual plate it's on, though. it makes it look like something you got from a cafeteria.
it might look cool to make the lines of sauce intersect with the rice/fish instead of being parallel to it on each side. i also think offsetting the single pieces of rice/fish and wasabi/ginger some more by moving one pair back a bit and the other forward.
greens of some sort would also be nice. maybe dot some of that mayo on the...
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>>7241623
Thanks. I've been working on this particular plating style for 3 months now, attached is how it looked 2 months ago, you can see my progress. The hardest part right now is getting it to come out exactly like the picture every time and doing it in a reasonable time. The chili oil and yuzu/unagi on the plate is such a pain to get right, still working on my squeeze bottle skills. I average about 4m30s for this particular roll, was at around 6m 2 months ago.
Post a picture of the best thing you've ever tasted.
Pic related. Wagyu beef sushi. Was $15 for two pieces, but it was the most insane tasting thing ever.
i didnt like that
cold beef fat is gristly weird
had some bluefin tuna caught off the coast of spain that was $17 for 2 pieces. how they got it to colorado i'll never know
>>7241596
>i didnt like that
>cold beef fat is gristly weird
You didn't have this then. Even cold it's not gristly and weird. They lightly warm it up with a torch to melt the fat into the meat, and then put some goldy sea salt on top.
>>7241596
>had some bluefin tuna caught off the coast of spain that was $17 for 2 pieces. how they got it to colorado i'll never...
Comment too long. Click here to view the full text.
>>7241610
where in seattle? i'm here, bruv.
My mother wants to cook me a birthday meal.
I basically eat rice and frozen vegetables during the week. What should I ask for?
I was thinking maybe a bacon and egg pie I dunno
Why do you eat like a bullshit peasant?
>>7241528
Does said mother cook said rice and frozen vegetables?
If yes, remind me to make an effort to treat my future offspring better.
Also, I wouldn't put her culinary abilities past anything involving the oven. Maybe a pot. Chili con carne? Everyone starts there right? Can't go too wrong?
>>7241534
Because I make minimum wage and must pay for rent/savings/gas before I buy food.
Yes?
>>7241491
gross
ive never had salmon in pasta before
watching this thred
Mine's rigatoni
I like macaroni, but I really like macaroni with the little ridges. But I can only find that kind in some weird gluten-free variety. I mean, they're good, but they're expensive. I don't know why I like them more, they just kind of feel better to eat than plain smooth noodles.
>>7241380
I like a good copper penne.
>>7241380
Holy fug, is this traditional or an abomination? Either way I'm gonna make it
Do you like apples, /ck/?
>>7241307
That's a terrible looking upper and lower receiver.
>>7241371
It's all a matter of perspective, I for one have been putting my lower receiver in your mum's upper receiver for ages now.
Fuck off.
How do I quit cola?
Gradually switch to coffee or tea.
>>7241222
Switch to flavored sparkling water first, and get into drinking iced tea (or hot tea) and water. Slowly work you way down to just drinking unsweetened flavored sparkling waters, unsweetened teas, and MOSTLY plain water.
End your life
first time ever posting on /ck/
I have recently become interested in purchasing a sous vide cooker. Can you guys give me some suggestions with what brand/model to get as well as other materials (container/vacuum, plastic bags if not any will do, etc).
My budget is roughly $200 I can go a little over if I need to.
I plan on getting a blow torch as well but that is not included in the 200 budget as I will probably get that with the next paycheck or something. When that time comes, what is a good blow torch if any in the $20 range?
thanks for any and all help
anyone have any experience/suggestions?
hopeful bump
anyone?
sorry if i'm being impatient i frequent /v/ and sadly enough /b/ so I'mused to fast paced boards idk how /ck/ generally goes being my first time on here
Does anyone else feel erotic when peeling and eating oranges?
No.
I do. The scent of the orange oil spilling out of the peel is kind of arousing.
Peel me and then just bite me 'til I can get my satisfaction. Satisfaction. Satisfaction.
I have 5 lbs of peeled garlic cloves. What should I do with them?
dip them in food colouring and give out as candy. watch the tears flow.
easy mode is make garlic butter that can be frozen.
>>7241097
Mash them up and stick them in a big jar with Apple Cider Vinegar.
I just bought 136 ounces of the best hot sauce/condiment known to man. What can I make with it besides just putting it on top of things?
Pic related
Mix it with mayo and then put that on top of things, also put it in soups and stews.
>best condiment ever
>just bought a giant container
>hey guise, what do i do with this industrial vat of hotsauce that's now taking up a full corner of my kitchen?
>>7241021
>known to man
I wonder who that one man is.
What hooch do you like to compliment your 'za and get that awesome umami flavor?
>>7240882
Pruno
Coors light
I like a good 'skey sour with my 'za (loaded up with extra 'cha)
