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/ck/ - Food & Cooking

The tastiest and most filling board on 8chan!

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File: 30d97a7d7e91391⋯.mp4 (3.14 MB,480x360,4:3,Time Squad Season 1 Episod….mp4)

 No.12151 [Open thread]

retard here with little to no cooking skill, best i can do is eggs/rice

felt like getting meat today so i got pork to make burgers

i've got a stainless steel pot, put some oil in it and let it heat up

only put some mild spices in the meat and put them in the pot

took a while for them to cook since i might have accidentally made them too thick, but eventually the inner side looked etable

also put eggs on top of the burger, some green onion too, butter for the buns

it tastes alright and i don't think i poisoned myself in any way, but it still doesn't feel quite right, maybe because i used pork

advice?

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 No.12270

>>12263

There's more than one way to skin a cat Anon, you add fillers to burgers to stretch the meat, not for flavor. I prefer my onions on the outside but to stretch meat add whatever binders and fillers you want. Oat meal flour is cheaper than more meat if you grind it yourself.

I like my burgers like you do, just meat, but please explain your reasoning instead of saying people are faggots. I like em cooked plain and topped with onions because I like to taste the meat.

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 No.14075

>>12151

1. Get blender

2. Put in beef

3. put in lettuce

4. put in cheese

5. put in sauce mustard/BBQ/ketchup/mayo

6. put in lettuce/tomato/jalapeno/onions

7. put in buns/bread

8. BLEND

9. Heat skillet

10. poor in blended mixture of ingredients

11. cook for 10 minutes one each side

12. let skillet/pan cool

13. Eat from pan/skillet with plastic utensils

I will post pics of this in 29 days

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 No.15052

>>14081

>>14082

>grind your own meat

Do you truly taste a difference?

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 No.15056

>>15052

If it's Mechanically Deboned Meat, then yes.

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 No.15087

>>15052

Yes. Preground meat often isn't trimmed well, wasn't great meat before it was ground, etc.

Grinding your own lets you pick out good meats, mix them yourself to blend flavors, and of course benefit from less time sitting around letting microorganisms establish colonies throughout.

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File: 1446958273175.png (187.37 KB,480x800,3:5,wp_ss_20151020_0001.png)

 No.7855 [Open thread][Last50 Posts]

How does /ck/ makes a ramen?

We will all be grading each other based on:

[] Flavor

[] Effort

[] Price

[] Nutrition

[] Healthiness

>pic related, my ramen recipe.

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 No.15063

File: 7058f2f2b391b6b⋯.jpg (127.68 KB,481x428,481:428,mallot found.jpg)

>>15059

>cilantro

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 No.15064

File: d4d41eec73ef49d⋯.jpg (159.12 KB,620x493,620:493,760151f5a7c00ce3c07954c012….jpg)

>>15063

>being one of the few poor subhumans whose palate isn't equipped to enjoy the sublime taste of cilantro

I pity you, truly. Even worse than being lactose intolerant. Even worse than being a leaf

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 No.15065

File: 95b0359b3369b48⋯.jpg (21.21 KB,600x600,1:1,95b0359b3369b488710b9bbe5b….jpg)

>>15064

I ain't a leaf, just cursed with the flag.Cilantro is fucking trash that tastes like soap.

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 No.15066

File: 2d254c4dba49f76⋯.png (291.62 KB,540x549,60:61,9b0022355304cddd07e247768c….png)

>>15065

>muh soap

You have defective taste buds. Sadly, you're not alone, so at least you can take solace in that I guess.

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 No.15078

File: acc89d85b608cd4⋯.png (612.01 KB,924x550,42:25,various degrees of filenam….png)

>>15065

>implying soap isn't delicious

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File: 0773b94c6311a1c⋯.jpg (13.37 KB,255x253,255:253,Burger fish..jpg)

 No.14982 [Open thread]

I love cooking burgers. I've experimented a lot since I worked in a country style diner. My recipe now consists of putting shredded colby jack chees in the middle of a burger that is about 4 ounces, cooking over a medium heat so as not to char it, or leave the inside uncooked. Smack some butter on them big ass bleached white buns (Although I found some garlic buns and cut those in half instead) Grill them until they are browned. Bacon cut to where they are about 3-4 inches cooked (Still soft, not too crispy) One thin slice of tomato on the bottom, then the bacon, slice of pepper jack, patty, slice of pepper jack, barbecue and ketchup, shredded lettuce, burger pickles, and top it off with the bun. What are y'all doing? I feel like there is something I could to to make that shit better, but I dunno.

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 No.15032

from bottom to top:

>dry toasted bun

>patty with melted cheese

>second patty if you so choose, also with melted cheese

>lettuce (usually iceberg)

>raw onion (optional I guess, but cmon)

>light spread of mayo/horseradish mayo on dry toasted bun

the bottom dry toasted bun soaks up some of the burger juice but still maintains structural integrity. im not in favor of butter/mayo toasted for a burger because the smoother surface doesn't grip the ingredients as well.

when it comes to the patty, im personally am in favor of thin patties, cooked all the way through with lots of char on the outside. inb4 muh meedyum rar, ground beef isn't meant to be undercooked, as the texture just gets mushy and gross; I don't give a tin shit about the food safety aspect of it. it also keeps the option open for a double cheeseburger. I usually just salt and pepper the outside, though I've occasionally smeared mustard on the outside à la in-n-out and had good results with that.

the iceberg lettuce is there for texture and crispness to counteract the heft of the beef. the star of the show is always the patty, and getting funky with your greens choice usually takes away from that. the cheese on the lettuce directly provides a good anchor so it doesn't slip around as much. raw onion provides additional crunch and a nice bite to balance that strong beef flavor; the horseradish does the same.

thats my template burger. when you do fool around, it's important to remember where stuff is placed, because nothing is more disappointing than a burger where all the toppings have gooped out. also, meme burgers with 5+ toppings, to what end?

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 No.15036

YouTube embed. Click thumbnail to play.

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 No.15038

>>14982

Pretty much this only that I add diced onions to the meat before cooking and sometimes garlic.

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 No.15051

>>15032

Onions are better if you fry them into crispy straws, I know it seems like an extra unnecessary step but it makes a huge positive difference in terms of taste and texture, and if you make too many just eat them as if they're a mouthful small onion rings.

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File: 2f46c052e97ade6⋯.jpg (311.77 KB,3133x2277,3133:2277,jersey mike's.jpg)

 No.14947 [Open thread]

So this place is opening in place of the old Five Guy's in my town. What should I expect from it?

Also, sandwich general thread, I suppose.

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 No.14949

Probably sub sandwiches,

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 No.15005

Pretty good sandwiches, they make cheesesteaks with provolone cheese as God intended.

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 No.15033

Great Italian but, they're not cheap.

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File: 0cba558f2414957⋯.png (339.35 KB,640x487,640:487,0cba558f24149570ddd47f08a6….png)

 No.13973 [Open thread][Last50 Posts]

what cheese is good for grilled cheese sandwitches?

the one i have right now has almost no flavor, it's like i'm eating toast with rubber between it

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 No.14984

I think my dad used to use colby jack. But the thing is he would DROWN that shit in butter, and use a couple of spices. Can't remember what they were, but I know one was oregano.

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 No.15015

>>14433

>50 billion years

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 No.15016

>>14959

Brotip: You can substitute fresh pineapple juice for real rennet for the purposes of cheesemaking. It has an enzyme in it that's good for the less-acidic, harder-than-paneer varieties of cheese, like mozzarella. My experience with cheesemaking is that different climates can fuck with the process when it comes to plant-based rennets, so please be advised. Your flag is Canadian, which covers a pretty large mass of land, which could be anything from "Mildly New York" to "Frozen Russian Tundra." Try a small batch of cheese first, to ensure that you don't just make an awful mess.

And if you fucking do it, report back, holy shit. Requests for information on /ck/ are pretty bad about not giving feedback beyond "THANX, BRO, GOING TO FUCK OFF FOREVER NOW."

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 No.15017

>>15016

>Your flag is Canadian

With how flags work he might not be Canadian at all.

t. trapped in California

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 No.15019

File: 647476828c71733⋯.jpg (32.29 KB,409x393,409:393,1398371364492.jpg)

>>15016

>mildly new york

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File: 288c276bcd1d846⋯.jpg (14.41 KB,251x201,251:201,fateworsethandeath.jpg)

 No.15007 [Open thread]

I got a soda stream because the previous owner never used it. What can I do with this?

So far I've discovered mixing orange juice concentrate (fresh orange juice is seasonal and expensive here) with water from it works really nicely. Even better is that because it's just water I don't have to clean the handwash only bottle. Any other ideas?

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 No.15009

Can you carbonate fruits with those things? I seem to remember a Chefsteps video about it, or maybe it was with a siphon.

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 No.15011

>>15007

Pretty much just fizzy drinks. Good if you've kicked a soda/sugar habit.

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 No.15013

>>15007

You can carbonate milk for extra fluffly pancakes or batter for frying.

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File: 058cf1b7d502a17⋯.jpg (2.98 MB,2808x1872,3:2,Steak Tartare.jpg)

File: c7fe389860d673f⋯.jpg (40.88 KB,550x412,275:206,Tartara di cavallo.jpg)

File: 0eb18f234890162⋯.jpg (241.49 KB,1200x800,3:2,raw salmon.jpg)

 No.13183 [Open thread]

Why is raw meat so much better than cooked meat?

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 No.14966

File: 020f89619ac5555⋯.png (53.29 KB,542x409,542:409,horse_fan.png)

>>14962

http://theoatmeal.com/story/eat_horses

>I'm not going to dance around the issue: I hate horses. I hate them.

>Now, I know what you're thinking. Horses are kind. Horses are beautiful. Nations have been built on the backs of horses. All that.

>You haven't seen the things I've seen, however. You haven't suffered at the hands of these terrible beasts. You don't know what horses are like because you've probably never owned one. Allow me to enlighten you.

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 No.14968

File: 902da976ad55f1a⋯.mp4 (478.15 KB,480x480,1:1,pancake.mp4)

>>14966

>theoatmeal

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 No.14974

I have a question

Does raw meat have more nutrients than cooked meat? What is the way to cook that preserves the most?

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 No.14993

>>14974

Technically no, but cooking does displace a good amount or alter some. So if you roast, the fat coming out has some, or fry the bits stuck to the bottom too.

The best way to preserve it is to stew it, so anything that comes out remains in the pot.

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 No.15004

File: bce352d72d69a4d⋯.jpg (229.06 KB,1500x1500,1:1,71J2zGRsWQL._SL1500_.jpg)

Remember to cook your meat or you'll get tapeworms, anons.

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File: 1f1541087c91348⋯.jpg (59.52 KB,1200x1200,1:1,banoonoo.jpg)

 No.14990 [Open thread]

Any banana curry recipes?

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 No.14996

This probably isn't what you were looking for, but what really clears my sinuses on a rainy day is mixing together sliced banana, rice, and warm milk. Eating it is very comforting.

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File: 1450611791752.jpg (20.29 KB,400x400,1:1,1009p178-smoked-paprika-m.jpg)

 No.8420 [Open thread]

You can now only cook with one spice for the rest of your life. What spice do you choose, and why is it smoked paprika?

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 No.14945

>>12889

Garlic, leeks and onions are not root vegetables. They may grow underground or partially underground, but they are just part of the stem, they are not roots.

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 No.14950

>>14945

Potatoes and carrots have parts not underground, does that make them not root vegetables?

Stupid American, shut up

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 No.14957

>>14950

>Potatoes and carrots have parts not underground, does that make them not root vegetables?

And sometimes tree roots have parts not underground.

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 No.14964

You can't top perfection.

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 No.14987

File: 07fd4800b07bcb5⋯.gif (2.8 MB,414x382,207:191,07fd4800b07bcb56da6877afd3….gif)

>>14950

Poor retarded monkey. One day you will evolve enough to understand my simple words. You may pull a bulb of garlic out of the dirt, but it is not a root. Just because part of a plant is touching dirt does not make that part a root. Garlic and onions are not the root part of the plant. Garlic and onions are enlarged stems. Potatoes are part of the root, and are root vegetables. Carrots, turnips, parsnips, and rutabagas are also root vegetables. Garlic, onions, and shallots are not.

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File: 6e3bb28542ae5e6⋯.jpg (161.35 KB,560x364,20:13,image.jpg)

File: ac8079f3ecbad6b⋯.jpg (25.17 KB,400x270,40:27,marinated-lamb-chops.jpg)

 No.14967 [Open thread]

Good day fine sages of /ck/.

What is your opinion on marination? How much is too much? Do you just usually let it soak for a day or stick to a set time?

I myself am trying to prepare some lamb and some people have suggested I let it soak for about 3-4 hours in balsamic marinade, but frankly I don't really see the issue in just letting it do it's work overnight.

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 No.14976

I've literally never over-marinated any food ever. Although 24h should be the maximum.

I enjoy adding the juice of 1 lime for the final hour of marinating, so that the acid helps to start break down the meat and absorb the flavour better.

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File: 1459246219817.jpg (38.06 KB,800x450,16:9,intothetrash.jpg)

 No.9099 [Open thread]

>fads you will never understand

This salted caramel craze is too much.

Can't even get normal caramel without some girl thinking she's trendy for putting fucking salt on a sweet.

I understand caramel can be a little sweet but all salt does is give it a strong savory aftertaste. Drink some water/tea/coffee after eating something sweet instead.

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 No.14734

>>14733

yankees are those north of the mason-dixon line.

Commiefornians includes Wyoming and Colorado.

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 No.14924

dairy, like what's the purpose of it, cheese is fucking overrated and vegan ice cream is 1000000x better anyways.

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 No.14938

>>14924

I feel for you and your lack of good cheeses, americanon.

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 No.14941

>>14938

This man in a philistine, ignore him.

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 No.14965

>>14719

>A proper US meal would be something like smoked beef ribs, grilled corn on the cob (with seasoning), mashed potatos, chili, biscuits, and a glass of bourbon.

WHOOO WE, now that's a meal fit for a king.

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File: b2c2e26f37ebaee⋯.jpg (122.31 KB,640x640,1:1,kitty.jpg)

 No.14784 [Open thread]

Long ago I bought a 50-lb bag of the stuff for use with breadmaking. I've stopped making bread but I still have a shit ton left. What else can I do with it other than seitan? I tried putting it in a breadmaker with only water with disastrous results…

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 No.14797

Tell us about the results.

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 No.14820

>>14797

Swirly half-charcoal half-bread abomination. I should have taken photos.

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 No.14887

>>14784

You can combine it with some kind of low carb flour to make low carb noodles.

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 No.14955

File: 3163301f0307bc4⋯.jpg (591.6 KB,3024x1470,72:35,2018-10-02 15.44.33.jpg)

File: c8e242808a64a8b⋯.jpg (370.03 KB,3024x1470,72:35,2018-10-02 15.44.44.jpg)

File: d982d800e2d11a4⋯.jpg (389.32 KB,3024x1470,72:35,2018-10-02 15.48.09.jpg)

Here's what happens when you take a 1/4 cup of VWG, mix in just enough water that it's gummy, split into four and bake at 425 for 20 minutes. I imagine you could fill them with whatever.

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 No.14956

>>14955

And by 1/4 cup, I meant 1/2.

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File: 2cc1e842c6dd793⋯.png (137.97 KB,473x700,473:700,2fe.png.png)

 No.13759 [Open thread]

have you ever tried to have a meal/drink that featured in a cartoon?

you name it: scooby snacks, jawbreakers, lasagna, or even the 4th ice cream flavour?

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 No.13912

>>13904

I never liked actual honey and always thought that there had to be something more to winnie's hunny.

>>13910

They said blurpleberry was the closest thing to the fourth flavour, blurpleberry was another made up flavour from the show, maybe a mix between blueberry/plum/grape?

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 No.14149

my mother and I were watching an anime scene where the characters were drinking earl gray and we've been drinking it ever since

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 No.14928

haha I tried Freddy Fazbear's pizza XD

(USER WAS BANNED FOR THIS POST)

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 No.14932

I made and ate sea salt icecream from Kingdom Hearts, dyed blue like in the game. It was pretty good.

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 No.14942

>>13759

Yes actually, circa 1998 I ate some Cheesy Poofs from South Park, I remember it because the fat ponytailed clerk flipped out and went on a rant about how it was a gimmick and there were already Cheetos so Cheesy Poofs were redundant and just a meme he didn't actually say meme

I just said that was part of the fun, left and ate them.

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YouTube embed. Click thumbnail to play.

 No.14801 [Open thread]

Yay or nay?

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 No.14939

>>14801

Looks tasty

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 No.14940

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File: 1469206047163.jpg (66.42 KB,1125x816,375:272,std_TheWorks-compressed.jpg)

 No.10037 [Open thread]

What is the best cheese and sauce combo to use on a homemade pizza? Papa John's is the only decent place near me, and I could really use a new option. Alternatively, any nice places in Toronto to check out would be cool.

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 No.13535

>>13296

>implying that pizza isn't basically an american food at this point

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 No.13543

>>13296

The pizza is called Big Americans, but I have never seen that brand in stores and I doubt it would be sold here because it has corn on it–this seems like the sort of retarded shit Brazilians of Japs would do because they don't understand how corn and pizza should work.

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 No.13559

>>13543

Looked up the company name and found out it's a German company that makes that shit, so it's Eurotrash false flagging at its finest.

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 No.14930

use cashew cheese

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 No.14936

>>14930

When I made that it was too runny, like nacho "cheese". Is there a recipe that makes it more like mozzarella?

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