Archived threads in /ck/ - Food & Cooking - 981. page
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why the fuck does everyone hate anchovies on pizza? they're my favorite topping. but when ordering with others i can never get it, because no one else ever wants it.
>>7148857
because plebs can't into flavourtown
>grow up in mountains
>dad and sister hate seafood
>finally move out
>pizza with anchovies and extra cheese
>it's really good
first time I had pizza with anchovies and green olives and it was way too salty but yeah it's a nice pleasant tuna/fishy taste
Because they are the saltiest food known to man. I like salt just like everyone else but not things so incredibly salty that they drown out other flavours.
Hi co/ck/s.
What's the best flour to use for making pasta?
Semolina.
>>7148843
durum wheat flour
Gluten free flour
I need some help indentifying the name and recipe of a pie /ck/. Sometimes this older gent sends a homemade pie to our workplace and maybe one person besides me will try it (sometimes he messes up because he is old) but this time he sent a really good pie that was in the fridde for 2-3 days untouched and I ended up having a small slice of pie daily for about 6 days. It was good shit, but I cant for the life of me figure out the name of it. My best guess would be cheesecake pudding pie.....
Aka, Softened cream cheese mixed with vanilla pudding mix and possibly whipped...
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Niggas please
Old Guy Semen Cake.
>that awkward moment when you realize it's true
Now you know why you were the only person eating it. Get back in the loop, friend.
maybe you should ask him...
you guys ever make potions, tonics, or otherwise interesting concoctions to achieve different desired effects?
I have always wanted to sell things like this, be a real life wizard
i used to do this when i was 6 or 7 except with household chemicals, and i didn't ingest them. pretty some of my potions were releasing toxic fumes
>>7148578
seems like you would just crush up some drugs and put them in there
"this potion relieves allergies"
"this potion is good for heartburn" etc
>>7148578
those effects come from a high amount of caffeine, not all the other shit in it.
French or Chinese style chef's knife?
>a multi-purpose workhorse or a sharpened bench scraper
>which is better
Gee, I wonder.
>>7148547
>sharpened bench scraper
Well memed
>>7148547
>sharpened bench scraper
lol
I worked in a Chinese place ~30 years ago. All they had were cleavers (not like OPs pic, thinner). Got used to it because it was all I knew. It has it's place, but it's a lot of metal to push through product.
How do you cut your sandwiches?
Diagonal reporting in. Always north-west to south-east.
like this
only beta keks cut their sandwiches. real men eat the whole thing senpai.
>>7148322
Diagonally has been scientifically proven to taste nicer. However if it's a bacon sandwich I cut horizontally.
What is your favorite fine wine?
I prefer Chateaubriand
>>7148264
>Elliot Rogers
Hmm...
>>7148278
What's the difference between an egg and Elliot Rogers?
>egg gets laid before it cracks
>>7148282
What does that have to do with wine?
Chateaubriand is also a food, not a wine.
Hey /ck/,
Long time, no post.
Anyway, the reason I'm here to to seek help.
Many years ago, I lived in Beijing and frequented a certain restaurant. I'm pretty sure it was a Belgian restaurant, but not 100% sure. Definitely European.
This restaurant served some pretty bomb mussels. Steamed in wine and broth with some onion and garlic, nothing out of the ordinary, but what really made this dish was a dipping sauce that came with the mussels. This was before I got into cooking, so I didn't much pay attention to the sauce, was way too busy devouring it....
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Ur lookin for some cream of mushroom cambels soup
>>7148090
Dunno, sounds like some kind of garlic butter cream sauce. Maybe melt some butter, cook some garlic in it for a couple minutes, add some white wine and cream, salt, pepper, some fresh herbs and simmer it for a couple minutes to thicken it up a bit.
>>7148114
See, that's pretty much what I planning on making, and pretty much how I was going to make it.
The sauce had a name I couldn't, as a young teen, pronounce, and I was hoping for a specific recipe. That being said, thanks, anon. Much more helpful than the Campbell's soup comment.
I have a lot of shrimp, how should i make it?
Kind of bored of boiled.
coconut shrimp
>>7147996
Saute in butter with garlic. Finish with some lemon juice and fresh parsley.
On the barbie.
Thoughts on Little Debbie? Why are they so underrated
>>7147983
Because it's cheap trash food for children.
oh man have you had their zebra cakes they are some good eatin.
>>7147983
>Little Debbie
>underrated
How can garbage be underrated?
What is the actual way to set the grind on one of these things? I can never get the number of "clicks" right for the two brew methods I use regularly (pour over and French press)
I usually went 13 clicks from closed for French press and 8 clicks from closed for pour over. Any other suggestions?
>>7147971
Try different settings until you find the ones that work best for you.
The hario grinders are good at putting out a reasonably consistent grind at one setting for a reasonable price.
If you need a multipurpose grinder with precise calibration you should probably cough up a little more money.
But honestly, anyone using french press has no reason to be picky, enjoy your oily mess.
>>7148108
Oily?
ITT: Ainsley
https://www.youtube.com/watch?v=sYOwjDwPE5w
>>7147967
Does anyone honestly trust black people with cooking?
>>7147967
Wouldn't it be better to melt that sauce with a double boiler?
>>7147975
Fuck yes they do
t. the American South
Hey /ck/ how do you make your iced tea? Here's how I make mine, any tips on how to improve
https://youtu.be/MwWsU8vUxlU
Here's the link
I boil a gallon of water, dump it in a pitcher, add tea bags and let them steep for 5-10 minutes then remove them.
>>7147943
No sugar? And why steep for so little?
sup, friends.. it has been a few weeks since i dumped some photos from work. i'm just so busy nonstop working the hot side/fryer/oven/sautee that i don't really take many pics anymore.
also, apparently i had the quality turned way down on my phone's camera so after the first few the pics are kinda shit.
anyway; have some OC
>pan seared halibut, basted in brown butter
>brunoised mire poix and julienned red pepper thrown into a hot pan with oil
>andouille...
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[TRIGGERED]
>>7147910
i know.. id like to think the expo or myself caught that before it went out.
also i forgot the butterbeans that are tossed into the mix along with the sherry/stock
>house made ricotta/mustard greens ravioli
>sauteed black trumpet/chanterelle shrooms
>herb oil
>chive foam
>sunchoke puree under the rav
>>7147929
>pan seared halibut
>brussels sprouts
>kumquat beurre blanc
>sunchoke puree
>house cured shoulder bacon
classic/cliche but it was a solid dish
Any books for someone who wants to start baking? I want to make breads and sweets.
>>7147791
eh just start doing it from a blog that has pics of the steps so you get a better idea of technique
http://www.thekitchn.com/how-to-make-challah-bread-181004
I think challah dough is pretty easy to work with, is an easy recipe overall, and is slightly sweet with a lot of variations.
A really important technique to remember for all bread making is the window pane test. Heres a simple fill-in http://www.thekitchn.com/bakers-techniques-how-to-do-th-70784
Every so often there is a bread...
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>>7147805
that recipe for challah has good photos
but i prefer this recipe due mostly to the honey
http://allrecipes.com/recipe/6760/challah-i/
>>7147791
i fucking read that as
>Any books for someone who wants to start barking?
