Archived threads in /ck/ - Food & Cooking - 908. page
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I recently was linked a video of some very tasty looking bacon and cheese bombs which i want to try and make. However the recipe asks for biscuit dough (pilsbury grands in this case), and this is not something i can get hold of in the UK.
So can anyone give me a good simple mix for this dough?
https://youtu.be/rluvvGdhRVo
>>7192990
The biscuit dough in your picture Brand? It comes in two types...flakyish kind of like croissant dough, or the southern style which is very similar to your scone recipe. The latter might have a bit of a yeast rise step.
Make biscuits. Cut in butter/shortening/lard into flour with baking soda in it, add dairy of choice (from buttermilk to cream), and roll out. Cut out. To make a flakier biscuit, you book the dough (fold and roll out mulitple times), such as you do for homemade croissants. This presses butter...
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>>7192990
That's just a scone lad.
>>7192999
The guy in the video used the exact dough in the picture but thanks for the help. I shall try and make some up later tonight.
soon shake shake burger come to korea
but many fucking buffing people say" shake shake is better than mcdonald " . them even eat many mcdonal they . they just eat fucking pig and chichken and beef miex patty burrger
i question to you really shake shake better than mcdonald?
>>7192964
Amelica is pig disgusting
>>7192964
Idk if this is a troll thread
I've never heard of shake shake but in America McDonalds is considered the lowest tier of fast food
Pretty much anything is going to have better burgers than McDonalds
That being said I get cravings for McDonalds occasionally
>>7192964
Do you mean Shake Shack?
Starting in NYC, it's the original style of flat griddle-cooked hamburger. Sort of a 5 Guys, or some of the old places like A&W, and mom and pop diners would make a short order kind of burger (no open flame).
Not much compares to McDonalds, however. It's paper-thin burgers pressed with onion bits as it cooks. The only comparable burgers were made much smaller, such as White Castle and Krystal burgers. Soft white bread mushy steamed buns, simple pickle, ketchup and dab...
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Hi guys found this in a vietnamise market. The only thing i found about it is that it is a vegetable but not a durian. (I mean the orange thing)
Its an orange jackfruit. Durian is larger and vulgar
>>7192901
puppy eggs
>>7193133
Those are huge
So I searched the catalog and there are no good coffee threads.
I've been messing with french pressing and grinding coffee for a little by myself and I'm looking for outside experiences and opinions to up my game a little bit.
Tips on best methods when french pressing? I'm still messing around with different ratios and brewing times. The best method for best taste seems to be a 15:1 ratio, letting your grounds sit in half of your maximum water for 30 seconds, the pouring in the rest and stirring after a minute. Maximum brew time is 5 minutes for...
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>>7192682
>Tips on best methods when french pressing?
Step up your game and roast your own beans, coffeebro.
Howdy.
Just moved to the southcenter area, and I'm taking the extended family downtown for dinner before an event.
Help me earn my fathers respect back
>>7192605
You in London ?
>>7192605
>Help me earn my fathers respect back
That ship sailed when you moved to Seattle, hippie.
>>7192614
#1 I prefer the term shaman
#2 He brought us out here
Nigga, I'm trying to find some good food for my family. Help a /b/rother out
hey /ck/ r8 my chili.
where's the cheese retard
>>7192518
Between the bread and beans.
'Sup /ck/. Britbong here rate my breakfast
could you describe this dish?
>>7192469
Not him, but looks like reheated leftover takeaway from the night before - a staple of British cuisine.
>you know it's done when it sticks to the wall
https://www.youtube.com/watch?v=PgtvOOD-GMo
So this guy refuses to give his cheese sauce recipe because he's a faggot. Does anyone maybe have some ideas as to how I can make it this gooey and thick and sticky?
powdered milk
>>7192453
Powdered milk alone? No sort of additional special chemicals or ingredients?
>>7192450
I know that faggot, I'm strongly considering knocking him out if I ever get the chance.
But to answer your shit: I been trying shit like velveeta and mustard seed for that effect at 0:05 at the bottom left where it like folds like its cheese still trying to be cheese know what im saying?
Rate my midnight snack, /ck/.
9/10
Shitposting contrarians will say otherwise, but we know better.
is it crispy
>>7192433
>salt and corn
hey i found a bird's nest like pic related. whats your best birds nest soup recipe?
In the extremely unlikely case that you're actually that big of an idiot, that's not the right kind of birds nest.
>>7192412
Seriously?
Bird's nest soup is made out of the nest from a specific bird that makes nests out of saliva in caves. It doesn't actually taste like anything, so the soup tastes exactly the same without the nest. More proof that the Chinese are totally insane.
I'm a slow shopper- I go in with a list and sometimes ponder my options... takes a while so I shop late at night when the market is mostly vacant.
My cart was about half full and I'd just raided the hot sauce dept. I'm looking down the chips and soda aisle wondering if it's worth bothering to walk down when the store manager or some lofty clerk walks up to me and starts talking to me about my hot sauces. I'm still thinking about the snack aisle and mostly ignoring this guy until he says "...Oh, and I've always wondered what this one...
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>>7192395
How many people do you shop for? I can't imagine a 4chan poster having reason to shop for more than himself. I only ever shop for myself, and don't even need a cart for my weekly shop. Maybe you shop less frequently than once a week?
>>7192415
Power went out twice today- only briefly, but I thought I'd stock the pantry in case of the habbenings.
>>7192395
It's kinda weird, and you do occasionally get people poaching low stock items, but it's not like you own the stuff yet.
I think people need to fuck off and stop trying to make small talk in general when it comes to supermarkets though. Join a social club or something if you're so starved for conversation you need to strike one up in the only public place everyone has to visit.
Was looking for alternative oven temperature suggestions on cooking sausage rolls, got sidetracked to a video from masterchef season 4. Looked like a good time kill, is there a season you'd recommend or are they all garbage?
>7192366
I haven't seen the US version, in Australia its pretty average at best. Try MKR
Help me, /ck/. Everything I cook is fucking tasteless.
I can't afford to go out and buy shit for recipes every night, so I end up making shit in bulk and eating it over the course of 3-4 days. Usually consists of chicken, rice/noodles and some vegetables.
I fucking lucked out and had some red meat given to me by a friend of mine because he made some food at my place. I cooked it in some onions/garlic/veggies and olive oil, salt+pepper and made some noodles to go with it. Pretty much a stir fry.
It has zero fucking taste. The one time in months I get to eat red meat and I fuck it up. I just fucking threw some Tony's on it like I do with everything else I fucking cook, and I'm eating it because I fucking have to.
I refuse to believe that just because I'm a broke ass college student that I have to live in easy mac and ramen. Fuck that shit. Help?
>>7192192
>onions/garlic/veggies and olive oil, salt+pepper
>zero taste
it sounds like the heat wasn't high enough to caramelize the aromatics. or you didn't add enough salt. if you just want more spices, try chinese five spice with something like that. make sure you use fresh ground black pepper, preground tastes like dirt.
>>7192192
>it sounds like the heat wasn't high enough to caramelize the aromatics
I don't know how that works, so that could be it. I was honestly afraid of burning it because I'm a dumb fuck and didn't want to shit up my food for the next three days.
Is this a problem with cooking in general? I pretty much always play it safe with the heat for the reason mentioned above.
>>7192226
>Is this a problem with cooking in general?
yes, if the heat is too low you're essentially boiling or steaming your food which does nothing to add flavor. a slight bit of char can add quite a bit of flavor.
https://www.washingtonpost.com/news/wonk/wp/2015/12/21/the-cdc-is-investigating-another-outbreak-that-could-be-linked-to-chipotle/
December 21 (2015, presumably?)
The CDC is investigating another E. coli outbreak that could be linked to Chipotle
Last week, in the aftermath of an E. coli outbreak that has caused major problems for Chipotle,the chain's co-chief executiveSteve Ells made a promise on national television.
"We're going to layer on this culture of food safety and make sure that we're the safest place to eat," Ells said....
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>>7192122
Chipotle, which has reported robustgrowth for years, saidrecently that it projects bigdeclines at its flagship stores as a result of the outbreak. On social media, some customers were vowing never to return. Chipotle insists that the backlash, which could extend well beyond this week, is misguided.
"We have indicated before that we expected that we may see additional cases stemming from this, and CDC is now reporting some additional cases," Chris Arnold, the company's director of communications,...
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>>7192123
In response to theoutbreaks, Chipotle pledged to sanitize its operations, hired food safety consultants and announced that it would introduce stricter scrutinyof its ingredients. Chipotle has about 2,000 locations.
But the morefood safety problems and Chipotle are uttered in the same breath, the harder it will be to shed the association.Chipotle's reputation isparticularly threatenedbecause it has made an emphasis out of the fact that it adheres to rigorous standards.
"The real red flags...
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Chipotle is finished and all those annoying cunts that rave about it can return to not perpetuating the meme it was ever something.
Hi /ck/
Just had a few of beasts slaughtered and turned into various cuts of meat which now fill up a 500L freezer among them i decided to get 10 kg worth of salami made.
The problem is i now have 10kg of salami in rolls and don't know whether to hang them, chill them or freeze them.
They are a bit dry owing to the fact i had them made from lean meat so i don't know if hanging them is a good idea.
put them in your ass
>>7192091
hang them for a while, then cryovac them and put them in the fridge
we do this for salsica and luganega every year, they take about two or three weeks to cure but theyre a lot thinner than salami
