Archived threads in /ck/ - Food & Cooking - 926. page
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What do you think of this sandwich?
diarrhea
Deconstructed?
If you just melted the cheese and used a fatter cut of...is that chicken? (could be store bought sliced turkey) you wouldnt need the mayonnaise
What do you think of the quality of my freshly caught ingredients, /ck/?
I don't think you really "catch" vegetables, do you?
the house special?
Making potato soup?
Whats your favorite type of bottled water /ck/?
evian spelled backward is naive
Drinking the bottled Jew.
>>7191858
Fiji. I don't know why but it taste superior to any other bottled water I've had. I can't really afford it anymore so I just buy spring water
Is there any better late night cheap hot snack? My options are 7-11 or Little Ceasers
I mean really for 5 bucks their pizza isn't too bad. just wish I had some ranch to throw on it
Doesn't 7-11 sell ranch?
>>7191840
I meant good ranch, cheap ranch always tastes like shit to me, far too tangy usually, Jack in the Box has pretty good ranch, but I need to restock my packets from them
>>7191835
Neither of those exist in my country because I am not a coloured person.
is there a way to cook brown rice besides boiling it in a pot so it easier to divide into portion control, like if I wanted to cook up 15 to 21 servings of brown rice at once how would I do it so I can divide it into 15 portions?
Nigga what
Saving cooked rice for consumption days or weeks later is fucking retarded. This is why rice cookers are popular with asians. Push a few buttons, add the stuff to the bowl, and it's ready when you get home from work. Not stale, not gross, not dried out from sitting there all day. Just freshly cooked and delicious.
>>7191652
Get a fucking huge pot or rice cooker.
If you want to cook that many servings at once you need a pot/cooker/pan big enough to hold that amount of rice in its hydrated cooked state. There is no way around that.
Why are you not baking a panettone for Christmas?
Because it's gross.
The actual bread part is good, but all the crap inside doesn't appeal to me. I would rather just make brioche.
Because I don't speak Italian.
So I've been thinking about this for a while.
You guys have seen people infuse water with all different kinds of fruits, vegetables, what have you, in order to give the water a better taste? I'm curious it might work out with dry noodles being soaked in water which has been infused already. The noodles would absorb the flavor of the infused water and "cold cook" themselves in the fridge for however long it tastes.
Anyone ever "cold cook" noodles like this? I may experiment with this on Wednesday/Thursday. Would post results of anyone's interested.
sounds retarded desu senpai
report back when the project is done
lolwut
they will rehydrate but still be raw
>>7191454
yes, it works fine, takes a lot less time than you think, and you still need to flashcook them in boiling water before serving. pretty standard way to prep pasta in crap restaurants ime.
>what to flavor the water with?
>the Knorr Stockpot of course
Do you ever use songs to memorize recipes? Here's what I use to remember how to make cupcakes:
All you have to do is take a cup of flour!
Add it to the mix!
Now just take a little something sweet, not sour!
A bit of salt, just a pinch!
Baking these treats is such a cinch!
Add a teaspoon of vanilla!
Add a little more, and you count to four,
And you never get your fill of...
Cupcakes! So sweet and tasty!
Cupcakes! Don't be too hasty!
Cupcakes! Cupcakes, cupcakes, CUPCAKES!
...
take some noodles and put them in a pot
add some ham to a pan that's nice and hot
mix your cream and eggs together
add some garlic, powder is better
velveeta cheese and frozen peas
some cracked black pepper if you please
mix it all just off the heat, yeah
when it scrambles order pizza
all i want to do is drink
all i want to do is drink
all i want to do is drink
but i have to make this toast before i die
Rate my steak recipe, /ck/:
>Prep time: 1 week
>Cook time: 30 min
>Difficulty: Adv
>Supplies
>-Cast iron pan, well-seasoned
>-Digital ext probe thermometer
>-Tongs
>Ingredients
>-1.5-2" thick ribeye or NY Strip steak, prime or well-marbled choice
>-Canola...
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4/10
Dry aging individual steaks is completely retarded. You're supposed to dry age the entire primal, then trim it and cut the steaks. All you're really doing with this method is drying out the outside in the fridge, not true dry aging.
Otherwise, it's just a standard sear, finish in the oven, then make a pan sauce recipe. Nothing particularly unique about it at all.
>>7191212
Pic related, my prime steaks after 6 days aging in the fridge.
When they're cooked and rested properly and you cut one of these with a steak knife the big difference you should notice is how the surface of the meat doesn't even shift or move with the sawing motion of the knife. The knife just glides down through it as if it is a razor sawing through a warm stick of butter. That's what the aging process does, enzymes and the gradual warming + low heat break down all connective tissue, and...
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>>7191223
Can i have some sauce with that?
>wife just got done making chocolate chip cookies
>hand me one
>it's green, covered in green sprinkles
>wtfisthis.jog
>"oh they're grinch cookies"
>>7191171
What did your wife's son think of them?
>>7191174
Neither of us have children.
>>7191171
What's wrong with that?
What's the point of boiling or grilling onions? They lose their flavor.
Whats the point of eating onions? They are gross.
>>7191162
Onions can really add to a meal. But to each their own I guess. You're missing out bro.
>>7191160
Easier to eat and can eat more of them. I like raw onions on my burgers and hotdogs but thahs about it.
How close to real crab is imitation crab?
Not at all.
>>7190821
imitation crab is the hot dog of the seafood world
>>7190856
Apt comparison.
Works at a bar, last night boss tells me that other line cook and myself need to step up our game. Projects to do a million in sales for next year..all yelp reviews are terrible, I am the ONLY person using labels and dates on product. Food spoils in walk-in are rampant. Cook food more often for employees rather than customers...Bar has 4 spaces for customers to park at on street..Bar closes earlier than scheduled on most nights. I want to use my 20+yrs of experience to ensure I'll have a job next year, but it falls on deaf ears. How do I "step my game up" (???)...
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>>7190780
that plate should have some kind of sauce that goes with it and work on your plating.
>>7190780
You won't even eat the food you're serving?
Leave.
Hey /cocks/ im making a roast pork belly for xmas dinner but I've never really worked with the ingredient before. Im looking for tips from people who have used pork belly before as well as some suggestions for sides. My plan is to roast the whole belly with the skin on using fennel seed, garlic, oregano and star anise. Hopefully it will come out like pic related.
Heres some pork belly pics while I wait for replies.
>>7190745
>/cocks/
Fuck off
>>7190767
Do you prefer /pussies/?
Hey /ck/ I wanna make a cheesecake for my wonderful family this holiday. Any recommend recipes
Supposedly this is my great grandmother's recipe. I am skeptical of that and it certainly isn't a secret, so here:
Graham cracker crust
1 C graham cracker crumbs
3 T sugar
.25 t cinnamon
3 T butter (I generally go 3.5-4)
Melt butter & mix into the crumbs, sugar, and cinnamon. Butter the bottom of pan and press crumb mix evenly in pan. Set aside.
Filling-eggs and cream cheese at room temp
1 lemon (For shaving peel. Can also use 1-2 T juice, but don't skip the lemon. It's more important than it sounds.)
24 ounces cream...
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This one's pretty legit. http://www.bbc.co.uk/food/recipes/marys_white_chocolate_55940
I swap out the ginger for a lime curd topping and use a white chocolate that comes with vanilla instead of adding extract, but the core recipe has been reliable.
>>7190722
That sounds interesting, what does the topping come out looking like?
