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/ck/ - Food & Cooking

Better than /fit/, because we actually eat.

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File: e0c7ec45f5a5c26⋯.jpg (22.6 KB,450x450,1:1,res_8b24e42591b041777453d3….jpg)

 No.13776 [Open Thread]

ayo, just got a small oven

any simple shit i can make in it?

so far i've only tried ham and i'll try potatoes tomorrow

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 No.13817

>>13794

We call that, "half a chicken."

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 No.13886

I have actually baked salmon and pork chops in mine. Better than using a big oven for small meals. I may look into a tabletop convection oven next.

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 No.13889

How hot will it go?

You might be able to make some nice bread in it.

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 No.13892

>>13889

90-230 degrees C

kind of small for bread though

so far i'm mainly using it for potatoes/weiners/salami

toast worked well too, but if i buy bread i end up overdosing on it instead of normal food

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 No.13911

>>13892

>toast worked well too, but if i buy bread i end up overdosing on it instead of normal food

This. Especially homemade bread, or at least mine which is incredibly calorie-dense even if I limit the ingredients to sugar, salt, yeast, water, and either kamut or einkorn flour. So damned sinful right when pulling it out.

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File: 976dd9c0b03256f⋯.jpg (54.37 KB,631x353,631:353,Towsends.JPG)

 No.13840 [Open Thread]

Any one on /ck/ like experimenting with primitive cooking?

I found this guy on YouTube, I think he's a reenactor that goes pretty deep into his craft.

8 posts omitted. Click [Open Thread] to view. ____________________________
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 No.13859

YouTube embed. Click thumbnail to play.

>>13857

>>13858

Seconding blood sausage. It works really well with apples; either incorporate some in the preparation or eat the sausage with an apple baked in the oven.

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 No.13891

>>13855

>1850

>He thinks 19th century is primitive

If you use fire you're way too modern.

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 No.13896

File: a69450df7cb1851⋯.jpg (13.85 KB,252x200,63:50,give_me_the_butter.jpg)

townsends is a beta cuck faggot

watch real foodtuber oliver babish instead

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 No.13898

>>13896

babish is a soyboy too

I watch both of them

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 No.13907

>>13896

this

the day i found his channel i was really excited. and then five minutes later as im watching his videos i get cuck shit in the recommended videos. so i go to his channel and scroll through his uploads and find 5 more examples of marxist propaganda. fuck townsends

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File: a147d6560b9a2f9⋯.jpg (16.26 KB,400x400,1:1,058000312807_ca.jpg)

 No.13822 [Open Thread]

I JUST WASHED THE BOTTOM OF MY OVEN WITH DISH SOAP AND THEN COOKED A FROZEN PIZZA IMMEDIATELY AFTERWARDS, IS IT SAFE TO EAT??

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 No.13823

you shouldn't use soap as it's processed, same for pizza. only eat stuff you picked from a tree yourself.

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 No.13824

>>13823

also, don't use ovens as the heat will kill all micronutrients and denaturate the proteins and fats.

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 No.13825

>>13823

>>13824

I only eat elk that I hunt by myself in the woods with a crossbow. I never eat white tail deer because they're for faggots, or bison because they're for redniggers, ONLY ELK.

You probably suck soy milk out of industrial plastic containers made from soy.

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 No.13830

>>13823

>>13824

also don't eat food because it fills your insides with feces

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 No.13838

Quaalude n Beef stew is always a nice safe dish to enjoy no matter how much Palm olives it includes

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File: 3a7bce7d26f3af9⋯.jpg (9.74 KB,320x240,4:3,hqdefault.jpg)

 No.13531 [Open Thread]

how the fuck do you make instant coffee taste good?

at this point i'm used to drinking it with no sugar at all, because even if i add tons of sugar, i still taste the bitterness

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 No.13658

File: 9db5a5917420d7f⋯.jpg (36.07 KB,645x773,645:773,wojack feels roll eyes rol….jpg)

>>13531

Instant coffee is your punishment for not taking the time to make it properly.

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 No.13679

>>13658

In many parts of the world (even those that grow and export coffee) instant coffee is the norm, mixed with a giant helping blob of condensed milk.

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 No.13681

>bitterness

those are tannins

it means one or more of three things:

you are using too high a coffee ratio to water

the water is too hot and is burning the grounds

you are steeping the coffee too long and releasing too many tannins into the water

do some web searching to remedy these problems and happy drinking

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 No.13688

File: 7a81d26a9637dcb⋯.webm (154.83 KB,640x480,4:3,giggle.webm)

>>13679

>mixed with a giant helping blob of condensed milk

Not much else one can do to make that palatable.

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 No.13804

try snap coffee just carry around a bag of beans and chew on them crushing between your molars/

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File: bc576119777ee1d⋯.jpg (28.06 KB,1250x720,125:72,56ebbdb9d7e57.jpg)

 No.13644 [Open Thread]

i'm in the mood for smoothies, but i have no blender or anything like it

do i just get a cheap one?

or are smoothies cancer and not worth it

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 No.13687

File: 43a7552f2b7b3a1⋯.png (204 KB,379x356,379:356,kirari - Copy.png)

>>13676

>literally pissing in one's own food

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 No.13737

File: 72d9ff6454c9352⋯.jpg (533.8 KB,2556x1890,142:105,2018-04-09 10.26.32.jpg)

I just learned this today. Next time you're going to blend bananas, don't. Use plantains, with just enough vanilla extract so your blender does its job. Optional: psyllium husk (used 1/4 cup with 4 large plantains [just under 2 lb after peeling] and about 3/4 cup vanilla extract) and leave in the freezer for 20m so it thickens to the consistency of tapioca pudding.

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 No.13738

>>13737

I'm curious, why plantains instead of bananas? I think either plantains or bananas would be delicious if cooked then frozen and blended.

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 No.13760

Get the refurbished Vitamix 5200, that's what I got. It's great, for half the monies.

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 No.13774

>>13738

Never had them before; wanted to try something new.

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File: fee60321f98696c⋯.gif (5.27 MB,350x315,10:9,verstandigelach.gif)

 No.11549 [Open Thread][Last 50 Posts]

BO here, is there anything you guys want to see on this board?

Pic unrelated.

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 No.13711

File: 8fb1848a6b99202⋯.jpg (56.88 KB,650x518,325:259,28872097_178795476088603_4….jpg)

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 No.13712

File: f596cfe10281360⋯.jpg (57.24 KB,654x960,109:160,28870281_2078435375734463_….jpg)

Anarcho-taco memes

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 No.13757

>>11549

permanent dedicated thread for breastmilk cheese

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 No.13763

File: 93d94df007a54da⋯.jpg (43.45 KB,342x260,171:130,whenyou.jpg)

i would really like to have a competition thread i didnt spend 1k on a camera to not use it

other than that, shilling it a little bit wouldnt do harm

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 No.13766

File: 9e9547865822e8f⋯.png (5.73 KB,981x72,109:8,happy anon makes bread.PNG)

I want every other post to look like this. Look at how happy and helpful he is. Look at his pure, nonironic usage of punctuation and capitalization to emote his speech through his text. Its godamn beautiful.

and I want the rest to be anarcho-tacos

I would also like a weekly/monthly Gordon Ramsay thread.

We should have a "tis the season" sticky where we cook turkey/pumpkin pie, hot chocolate, BBQ, and …. uh, spring rolls; all corresponding to the tilt of the earth.

Cookbook share thread?

Bake off threads.

A thread devoted to non-alcoholic drinks.

A beginner sticky.

Anime food threads.

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File: 1448148485314.gif (485.5 KB,240x192,5:4,ConstellationGPS.gif)

 No.8091 [Open Thread]

So I made some chilli in a crockpot for a potluck I wasn't able to attend in person, and one of the people there lost the elastic band for my pot. A replacement, after adding in shipping, costs almost as much as just getting a new one. Anyone know a good place to get a replacement for cheap? Or an elastic band I can use as an alternative? It's a 5 quart crock pot.

Pic unrelated.

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 No.8095

I'd be totally pissed. Out of the question to ask your friends to help pay for part of it since they're the ones who lost it?

Have you looked at every website for this piece, maybe contact the manufacturer and see if they can send you a new part, there is a decent chance they may even send you one for free.

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 No.13753

bomomopm

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File: eb5a631ddccebe8⋯.jpg (104.02 KB,570x811,570:811,cityflyover.jpg)

 No.13739 [Open Thread]

What are some beginner dishes for someone new to cooking and with no real taste for meat?

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 No.13740

Spagbol

Some kind of stirfry

Devilled sausages

Keesh or however the fuck it's spelled.

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 No.13741

>>13740

Quiche.

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 No.13743

File: c44846577d2a82d⋯.png (185.78 KB,400x400,1:1,excellent.png)

>>13740

>Keesh

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 No.13744

Sunny side up eggs

Soups and vegetable stock

Spaghetti with oil, garlic and chili pepper

Wok dishes

Stews

Salads

There's plenty of recipes for either of these online, most use very cheap and very easy to get ingredients. They're difficult to get them to amazing level, but they're hard to screw up too. Just get to know your stove (don't burn your garlic), weigh everything and use a timer.

Some of them are so simple even a beginner can be a little creative. Like, you can add any herb or spice (mix) to sunny eggs, and it'll still come out alright. Or, you can fry mussels and dried basil together with the garlic and chili pepper. Some salads look terrible on paper but work really well, like canned tuna, canned white beans, fresh basil, red onion, olive oil, lemon, salt & pepper. You'll quickly learn which tastes combine well for you and which don't. Have fun.

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File: 218f5d7b18d74db⋯.webm (13.03 MB,1280x720,16:9,EAT MOAR.webm)

 No.13726 [Open Thread]

https://learn.tricycle.org/courses/korean-buddhist-cooking

>Chef, instructor, and author Shin Kim invites you to her kitchen, where you'll learn the basics of Korean Buddhist cooking. Over four weeks, Shin will introduce you to the guiding values, principles, and history of traditional Korean temple cuisine through quick and easy recipes. Try your hand at delicious vegetarian dishes that monks and nuns have cooked in Korean monasteries for centuries. To round off each week’s cooking lesson, Korean Zen teacher Bo-Mi Choi will offer a dharma talk and practice instructions to shift the way we relate to food, cooking, and eating.

Any richfag wanna tell the rest of us if this is worth ~$120?

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File: 17d5c60720f0f23⋯.png (74.21 KB,1027x611,79:47,17d5c60720f0f2341602ddceaa….png)

File: b5ebad71e31d434⋯.png (21.52 KB,234x200,117:100,At where _1b2197b7160d1b79….png)

 No.13048 [Open Thread]

I admit, i looked for a board to help me with university paper on national foods. I need to make a list (of 10) about national, unusual foods. The unusual part is not mandatory, but as a bonus. I spent last 3 days hardly getting any sleep and burying myself in cookbooks. I need not only the origin and recipe, but also why is certain food special to certain nation.

To not make this complicated for you, here is what i need to know:

>Name of the food, in original language

>Story around it. Why is the food interesting?

>Recipe reccomended

I am just fucking desperate.

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 No.13131

>>13109

They grown on RAMS, fuckface.

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 No.13603

File: 1a13b31cc667ade⋯.jpg (67.43 KB,640x411,640:411,pork_legs.jpg)

File: f3050dbd6d5e3ca⋯.png (345.82 KB,1059x705,353:235,garlic[1].png)

>>13123

Yeah, the thing that makes it "foul" to me is the ravish garlic added at the end. It's overpowering.

My own "variant" is to take the bone, skin, and fat/jelly leftover from roast pork legs. You put them to boil along with some celery, carrots, parsnip, parsley, onion. You let it boil/simmer a long time until all the goodness is extracted from the skin and bones. Then you strain it while hot. You can keep the vegetables in if you want, just remove the skin/bones. They're worthless now. Do not add garlic.

Warning: it will gelatinize when it cools. You now basically have a pot of stock for soups.

I like to warm a portion up, mix with a generous amount of apple cider vinegar (to taste), and eat it like a hot soup with pieces of bread in it.

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 No.13605

YouTube embed. Click thumbnail to play.

I know blood sausage exists in many other countries as well, but I can't resist posting a video on how to make boudin noir.

As for something more regional, what about the tarte Tatin?

It's an upside-down tart that was invented accidentally but not, funnily enough, by dropping it.

The simple recipe is to caramelize apples in a pan with butter and sugar, cover the whole thing with pastry, and finish cooking the whole thing in the oven.

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 No.13640

>>13127

>another great snack is fried sausage rolls , think of a corn dog , but with a pastel dough

We call this pigs in a blanket.

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 No.13680

>I need to make a list (of 10) about national, unusual foods.

Here's one: mixed colloidal silver in sow's milk.

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File: 35f1b716b961aa7⋯.jpeg (159.99 KB,590x590,1:1,5BFB4E0A-AD37-4CF0-BD2D-2….jpeg)

 No.13560 [Open Thread]

The board seems to have a scant few threads about liquid matter, lets have a discourse about your particular thirst quencher. To make it interesting, only post your local (or made-it-yourself) beverage

ITT:

>favorite underrated indigenous drinks

>hows it made

>hows it taste

>why other fags should try it, else they’re a queer

I’ll start

<Tea with Egg

<Make some tea (jasmine for me, since its the most ‘vanilla-like’ tea)

<Get some egg yolk

<Pour it into a glass and toss in some sugar (along with condensed milk if you have it)

<Stir the shit out of it until it rises

<Pour the tea you’ve already made into the egg mixture

<Add some lemon lime for taste

<it taste fucking great and warms you up like a good, warm, honey lemon tea. Also proteins with Glucose

<Tea in itself is kinda boring, why not spice it up?

Also this image is not mine

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 No.13629

File: 99f37d76d51ca36⋯.jpg (79.67 KB,700x462,50:33,bf00695c8d32528c88ef636c1e….jpg)

>>13623

It's the English heritage.

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 No.13632

>>13623

>>13629

Mormon Food Culture is a weird amalgam of various food cultures. Born and raised in the church here, so let me give yo some idea of how and why their food came to be what it is.

First off, as most everyone knows, Mormon families have a strong tendency for the nuclear family archetype with 3+ kids. This means that whenever you're hosting dinner for just one more family you're looking at feeding 10+ people. Combine that with the prevalence for large church activities featuring 50 more families, and LDS cooking becomes a matter of being able to make large amounts of decent, edible food, thus the prevalence of things like Jello and Funeral Potatoes.

There's also the fact that we're still a mid-west desert culture, so Browning's influence isn't lost here. Hunting and Fishing is plentiful here, as well as farming and ranches, so Meat preparation skills are often passed down father to son. I'm the son of the son of a pig farmer, and most families around here have a similar lineage.

And also the Church's recommendation that each family have at least a year's supply of food in storage as a matter of course, whether for financial or public crisis, so canning, pickling, and long-term food storage is practiced quite a bit.

Combine that with the close-knit cultures that encourage the "invite your family over for dinner" attitude, and recipes are often passed around as people try something, then ask for the recipe.

The end result is why you see a lot of "easy" prep recipes like Funeral Potatoes and Green Jello, as well as the odd cultural recipe like Teriyaki chicken, southern-style slow-smoked pulled pork roasts, crock-pot dinners, and traditional corn Tamales.

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 No.13649

Cauim

>take some cassava

>chew it

>boil it and strain

>stuff in a warm container under your bed

>let that shit ferment.guaranipainting

>after a while its alchoholic

>die of botulism(optional)

I prefer this one though

>2 cups of guaraná(you should have it in europe and the US by now, but you can use lemon soda)

>2 canned halved peaches

>the flesh of a pear

>2 tablespoons of lemon juice

blend that shit together and add more soda if the pear was less juicy

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 No.13650

>go to bali

>local spirit is called arak

>order an arak obama because of the name

>turns out it's basically just methylated spirits and got a mega hangover afterwards

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 No.13673

>>13632

Choclate Milk is much tastier and far superior beverage choice for Oktoberfest than beer.

The LDS are truly wise in at least one way.

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File: 2dd9cafbef45272⋯.jpg (58.34 KB,633x758,633:758,me tbh tbh tbh.jpg)

 No.13614 [Open Thread]

What the fuck does Doneness mean? What the fuck is the difference between medium rare and rare, I have never cooked once in my life and have always just cooked my meat spiceless but trying to grasp this concept is so hard for me. What the fuck is about, no one explained that, they just keep talking about touching my thumb and shit, I have no idea what the fuck any of this is.

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 No.13616

"Doneness" is "how cooked do you want it?"

It's a gradient from raw (just cut from the animal carcass) to charcoal (generally burned to an inedible mass of carbon and trace minerals). The more the meat is exposed to heat (by both temperature and time), the more cooked it gets.

A whole bunch of changes occur during the heat exposure, moisture levels change, heat activates enzymes, protein strands change shape ("toughen"), carbohydrates break down (caramelization/Maillard reaction), fats melt…

And at some midpoint between raw and charcoal, most people find they like it a certain level of cooked. Less ("it's still raw in the middle!") or more ("it is tough like boot leather all the way through!") seem unpalatable.

A number of methods have been developed to ascertain doneness, squishing it with fingertip pressure and measuring internal temperature are very common ways to get to the desired result.

If you don't know better, you want medium rare for lamb or cuts of beef, medium well for ground beef, well for pork or chicken.

Rare vs medium rare, rare basically is still raw in the middle, medium rare is partly cooked in the middle (pink, not red). Beef goes from red to pink to grey as the cooking progresses, but may brown on the outside as the maillard reactions take place.

Rest your meat after cooking, remove from the heat (out of the pan), cover loosely (cloche or foil tent or domed pan lid, not touching the meat), wait 5 minutes before cutting.

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 No.13618

File: 1f6849e2647734b⋯.png (728.81 KB,745x1073,745:1073,doneness.png)

>>13614

Doneness is how much your meat is cooked. The better the meat the less done you want it.

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 No.13633

File: b793ee0168fcb65⋯.jpg (811.11 KB,1286x1254,643:627,autism speaks and it's tim….jpg)

>>13615

>capitalizes Autism when it's not a proper noun

>step plans

>otherwise perfect grammar in a 8ch post

>anime references

>this whole post

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 No.13638

>>13633

Anywhere else it would be shitposting. Here, it's still shitposting, but the board's so dead that if anyone even reacts to it then it does the board more good than harm simply because it's a 200% increases on daily posts in the board.

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 No.13648

>>13638

>my thread got shitposted today

>I was pretty bummed out

>but I think whoever shitposted it was more happy to shitpost than I am sad it got shitposted

>the total posts on the board increased

>so, whatever

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YouTube embed. Click thumbnail to play.

 No.13194 [Open Thread]

Post comfy food reviews

15 posts omitted. Click [Open Thread] to view. ____________________________
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 No.13299

YouTube embed. Click thumbnail to play.

>>13231

https://www.youtube.com/user/CookinginRussia/videos

This is hands down the best chef on YT. He worked in three star Michelin restaurants and knows what he's talking about. Instead of dumbing down the recipes he explains how it's done in the restaurant and how you can do it at home. The production quality of the videos is probably worse than every other channel but stick with this guy for a handful of videos and you realize he's the real deal. Watching his videos leveled up my cooking game more than any other source of information. Sadly he doesn't make videos on that channel any more as he is about to open a restaurant in Helsinki. But he has hundreds of videos and he said he'll make a new channel once his place is up an running.

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 No.13567

YouTube embed. Click thumbnail to play.

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 No.13608

>>13293

I find chef John's weird vocal inflections far more obnoxious than Pepin.

>>13297

What does he do that your miswired brain considers prickish?

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 No.13609

YouTube embed. Click thumbnail to play.

>>13293

I love listening to Pépin. His accent is adorable.

>>13231

As far as comfy food channels go I like the Chefsteps videos without vocals.

HAVE YOU BOUGHT YOUR JOULE YET?

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 No.13610

>>13608

That video with Pepin and his old friend, there were a handful of little digs and cuts.

"Most chefs don't do that"

"Yeah, I know you love gruyere"

"No butter for you"

I guess I didn't realize that I had been seeing Jean-Claude dig at Jacques and extrapolating that Jacques must have had it coming.

Seriously, who mocks their friend for liking cheese and then tells them they can't have butter on their bread?

Why would you cringe if your friend is holding a serving spoon near you, unless he had acted menacing before with a spoon?

As near as I can tell, Jean-Claude tells Jacques that the food is good before he tastes it… which feels like it is an attempt to defuse any violence before it starts.

Like I said, the aspie part of my brain gets a little cringey.

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File: c588bd088cd2e44⋯.jpg (42.82 KB,721x576,721:576,KhlavKalashStand.jpg)

 No.13534 [Open Thread]

post your favorite khlav kalash recipes

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 No.13598

I add some water and make it into a soup.

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 No.13599

>>13598

>not heavy cream

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File: 7cd4085027d63e6⋯.jpg (29.13 KB,300x100,3:1,1521378517247.jpg)

 No.13556 [Open Thread]

Banner Thread

So I just made this banner and thought I'd post it some creepy guy on /b/ uploaded the original pic and another anon suggested I'd make a banner for /ck/ with it so here you can use it if you want.

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 No.13557

>>13556

That's a pretty good banner.

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 No.13558

>>13557

Thanks anon!

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