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/ck/ - Food & Cooking

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File: c43837402faf693⋯.jpeg (11.68 KB,275x183,275:183,download (1).jpeg)

 No.13156 [Open thread]

I want to improve my lasagna, anything I can do to make it better.

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 No.13232

>>13170

I was gonna post this. i followed this recipe to a T, and it was pretty average. it was like a small step above frozen lasagna. I still remember being a little disappointed after all that work and ingredients even though this was about 4 years ago.

id use a better cheese instead of ricotta, shredded brisket instead of ground beef.

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 No.13298

>>13156

Well it looks like you are making your own sauce and thats not the worst sauce recipe I have ever seen. Im not a fan of meat in my sauce but when I make sauce I make the meatballs in the same pot the sauce will be made in so you get that flavor in there. Second use Bay Leaves instead of sugar, helps cut acid.

I've been using my grandmother's recipe for years now but you have to go out and spend money on extremely fresh Ricotta and Mozzarella. I put no meat in my lasagna, I let the fresh cheeses and homemade sauce speak for themselves. You can have your meat on the side. If you are into it, you can also make your own pasta which only helps the flavor.

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 No.13314

>>13232

Personally, I go cheap out and do the poorman's lasagna… cottage cheese instead of ricotta.

I like the way the cheese gets gooier instead of dryer.

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 No.13333

>>13314

this is a good idea. i dont know why i never tried this. maybe cream cheese too. i can get that cheap too.

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 No.13334

>>13333

Cream cheese has… not cheese in it. Maybe the carrageenan and (carob bean or guar or xanthan) gum in it isn't a thing for you.

Drain the excess whey of the cottage cheese. Doesn't need to be bone dry, but you don't need all that liquid. I think that scooping it with a slotted spoon (if you have one with small enough slots) would be fine, otherwise a standard spoon but tip the whey off the side. Cheesecloth in a collander for an hour will probably dry it too much, but your tastes may vary from mine.

Good luck in the kitchen.

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File: 1454897911134.jpg (78.21 KB,1600x1067,1600:1067,IMG_8969.JPG)

 No.8701 [Open thread]

how does /ck/ flavor it's home made yogurt?

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 No.8724

>>8719

Blend the frozen fruit with the yogurt.

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 No.13300

File: 944910bd316d24d⋯.jpg (461.02 KB,1024x768,4:3,B321B98.jpg)

File: 0efbb7e9b10bd15⋯.jpg (22.14 KB,680x400,17:10,935cc39f2446ff9d68d8563252….jpg)

>>8701

- Ground "warm" spice (usually clove) and honey. This may sound exotic and expensive but per serving you don't need much of either, so it works out quite economically in the long run.

- Frozen fruit, especially berries. Blueberries and strawberries are best (no surprise seeds). The frozen-ness of it actually helps a bit, since it breaks the fruit down, the fruit mixes into the yogurt nicely. Avoid citrus and other strongly acidic fruits (orange, grapefruit, pineapple).

- Use the yogurt in place of mayonnaise for a yogurt Waldorf salad. Apples and celery are the two key ingredients, grapes, raisins, nuts, and so on, optional.

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 No.13301

>>13300

I forgot to mention one fresh fruit that lends itself particularly to yogurt: BANANAS. They blend easily even by hand. They are cheap as dirt. They are a nice mild flavor, if you mostly still want to taste the yogurt itself.

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 No.13315

Glob of jam/jelly

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 No.13317

salt and pepper

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File: 1444853948357.png (421.38 KB,500x333,500:333,ClipboardImage.png)

 No.7261 [Open thread]

>Cool bread, Jack! Want to bring it to The Lodge?

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 No.10187

>>10135

>Technicolor mussels and fries

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 No.10188

>>10184

>I'm cajun

Okay, this is a rare chance. Can you fucking explain to me what a coonass(?) is? I have no fucking idea what Louisiana people mean by that. I heard people calling each other that and I have no fucking clue what to think about it.

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 No.10190

>>10188

It's basically the cajun version of nigga, it can be used as a term of endearment, yet it can also be disparaging. Of course, many cajuns still use nigga, nigg3r lmao, and the occasional negro. Coonass is usually between whites.

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 No.10191

>>10190

Uh, to specify, it's between cajun whites. Don't think you can get away with it if you're some yankee.

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 No.13303

>>10188

Anon may have failed to mention that "coon" is a term of endearment, referring to blacks, used among southern whites.

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File: 04155f1777b77e1⋯.png (29.17 KB,573x768,191:256,13664722_1118435051549227_….png)

 No.10924 [Open thread]

There's an episode on Kitchen Nightmares/Hotel Hell that had a chef that can't even cook a hard boiled egg. Anyone know which one? It's hard to sift through so many episodes to find it.

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 No.13302

>>10924

Are you perhaps thinking of the episode of "Hotel Hell" where the guy who does Sherlock Holmes murder mystery dinners overcooks a soft-boiled egg for Gordon?

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File: 95cd886d694cad9⋯.jpg (141.95 KB,640x800,4:5,22277545_299684147179743_5….jpg)

 No.13287 [Open thread]

- 150gr of pasta

- 50gr of pancetta (closer to speak than bacon)

- 2 cups of grated Grana Padano

- 4 XL eggs

Is this kino carbonara?

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 No.13289

>>13287

I mean it seems like a lot of components to not a lot of pasta, but it's a basic list of carbonara ingredients so… yes? I could see it getting very gloopy with 4 whole eggs, when I make carbonara I go half yolk only and half whole egg. also u reserve pasta water to adjust the texture at the end

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File: 1447555848145.jpg (574.58 KB,1600x1200,4:3,img_2874.jpg)

 No.7999 [Open thread]

My wife adores these. It is my own spin on a Germanic recipe. I don't know the origin or style I only know what I have cooked.

Ingredients for the crepes:

>• 3 Tablespoons butter (melted and cooled for a few minutes)

>• 1 cup (125g) all-purpose flour

>• 1 Tablespoon sugar

>• 1/2 teaspoon Cinnamon

>• 1/8 teaspoon salt

>• 1 and 1/4 cups (180ml) milk

>• 2 large eggs

>• 1 and 1/2 teaspoons vanilla

Step 1: Melt and cool the butter in the pan you plan on using for the crepes. Let it cool slightly before adding it to the rest of the mix to avoid scrambling the eggs. Do not clean the pan yet. You’ll use that thin layer of butter when cooking the crepes.

Step2: Mix all the listed ingredients in a bowl. You can let it sit in the fridge for an hour, but no more than 1 day. Take it out and stir it when you are ready to cook.

Step 3: Pour some of the mix into the pan at medium heat. Only pour enough to cover the bottom of the pan about 1/8 of an inch.

Step 4: Cook the crepes until they are lightly browned on the bottom, then flip it and cook the other side being careful not to tear the crepe. Put your spatula under the edges every so often to make sure it doesn’t stick. If you used enough butter you might be able to slide the crepe back and forth in the pan by swishing the pan side to side once you have unstuck the bottom with a spatula. Once both sides are ¾ lightly brown set it aside.

Fillings and toppings:

>• 1 tablespoon Sugar

>• 1/2 teaspoon Cinnamon

>• Some Blackberry Jam

>• Cream Cheese?

>• Some sort of >50 proof alcohol that has a fruity taste.

Step 5: Spread the Jam on the finished crepes, and if you like a less sweet more savory crepe you canPost too long. Click here to view the full text.

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 No.8053

I will try #7 just to see if I can do it

I always eat alone but these look tasty

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 No.8059

File: 1447896982226.png (559.88 KB,527x634,527:634,1445142360303-1.png)

>>8053

>I always eat alone

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 No.8077

>>8059

>letting a female steal your semen

>and letting her steal your sustenance

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 No.8082

File: 1448061688383.mp4 (232.27 KB,1536x640,12:5,fucking females.mp4)

>>8077

Who said anything about females?

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 No.13279

crepes??

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File: de6bd1b96627937⋯.jpg (335.07 KB,1340x1080,67:54,3f59ef6616ff57ac1af39128aa….jpg)

 No.13236 [Open thread]

what breads have you been making /ck/?

me? I've been doing sourdough bread, going off pic related and watching the listed YT videos as sort of a guide while using a simple recipe for measuring.

1st loaf - misread the recipe, used far too much water, the dough seemed to barely rise at all despite a 16-hour ferment and a 3-hour proof, it more or less deformed to an almost-liquid state, so in my apathy, I put it in a normal bread pan instead of my cast-iron pan. baked 450 F for 30 min total, it turned out better than expected. loaf was fine, except it was slightly undercooked in the middle. pop a slice in the toaster and it's perfect.

2nd loaf - used less water this time around, formed fine, proofed pretty good. I cut the surface too deep and it started losing it's shape. used the cast iron pan & lid to serve as a dutch oven. the crust baked magnificently, but it was a flat fucking bread, something more appropriate for breadsticks than actual sliced bread. I never got time to enjoy this loaf, In my stupidity I left it unsealed for four days. I ate my meals at work, but guilt kept me from using it as dessert. The bread is now the consistency of a brick.

how long does a plain-jane sourdough bread last? for that matter, what should I do to keep my bread from flattening out before or after fermentation?

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 No.13278

Einkorn bread is thick and crumbly, unless you add some vital wheat gluten to make it big and poofy. Kamut is tastier in every way but it's more expensive.

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File: 7a62be11c91257a⋯.jpg (57.47 KB,640x425,128:85,sourdoughstarter1.jpg)

 No.13137 [Open thread]

I need some help from /ck/'s sourdough bakers here.

>first few days are fine, looking doughy.

>figured it's going slow because of winter temperatures.

>one day it smells strong and funny, I wonder if this is the "acetone" smell that the forums I looked up on it talked about.

>have some old, leftover pineapple that's smelling a bit bread-ish, pineapple juice helps with sourdough, maybe this should work!

>juice the pineapple, strain the pulp.

>fed the starter a little more flour this time, with the pineapple juice.

>next day

it's fucking liquid

>did I fuck something up?

>reading online says that feeding it a bit more helped this person…

>three days of feeding, it's still liquid. smell is still strong. there are a few bubbles, but not as much as I did before I added the pineapple juice.

How fucked am I /ck/? is this even worth fixing?

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 No.13159

>>13152

That's because assholes cut your shine to save money, they put shit in there that isn't for human consumption such as methanol. There is supposedly a small amount produced from fermentation which is concentrated during the distillation process, a good shiner tosses the foreshot and after as it contains fusile oils and supposedly methanol though you can hold on to it and refine it, it tastes like shit but probably won't kill you…

Tl;dr they doctored the alcohol.

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 No.13213

>>13159

well, if you don't control your ferment or distillation you can wind up with more methanol than ethanol. legal ethanol is already so fucking cheap that there's hardly any sense to making moonshine unless you are making huge batches and have a customer base, or you have no idea what you're getting into. this sounds like the latter.

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 No.13217

>>13213

Well there's the problem that because it is illegal to distill here in the US no one actually tries to see how much methanol is created, because to prove or disprove the amount is asking to be arrested. Maybe if all you got was the first shot I could see that being a problem. To make methanol in larger amounts than ethanol I would think you would need a different process entirely.

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 No.13219

>>13213

>legal ethanol is already so fucking cheap that there's hardly any sense to making moonshine

Exactly. Platinum 7x runs about $10 per liter around here, and you have to fucking hate yourself to go much cheaper.

I personally wouldn't consider an illicit moonshine costing over $2/L, just can't afford to save that much money

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 No.13229

>>13219

Well I do know that cheap vodka can actually be made decent, run it through an unused water filter a couple of times, it'll take out most of the nasty shit.

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YouTube embed. Click thumbnail to play.

 No.9525 [Open thread]

Recommend some very low-budget food plans that are also long lasting.

Think along the lines of:

>poor people on welfare

>poor college students

>possibly homeless

Try to aim for nutrition and less than 5 dollars per day. This means that you can spend more than 5 dollars to acquire supplies, but try to keep the amount of supplies used to about 5 dollars worth per day.

Hardmode (optional): food that preserves well and lasts

I'll start.

1. Pemmican

2. Hardtack

3. Frozen stews made from potatoes, cabbage, sausage, and various scavanged greens.

Related video isn't that bad.

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 No.11990

File: df0c49f0a00c56e⋯.png (223.49 KB,286x353,286:353,1479022716815.png)

>>11828

>garlic + oil can make botulism

wait, what the fuck?? this is seriously the first ive heard of this.

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 No.11991

>>11990

https://www.google.nl/search?q=garlic+oil+botulism

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 No.12008

>>11990

Literally any unsterilized food if it's been infected + no air conditions can give you botulism. It's not all that bad tho, you can still eat such stuff if stored in a refrigerator for less than a month.

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 No.12009

>>12008

i've used refridgerated garlic that has been submerged in olive oil that was over a year old with no effects. Nice blueish/green color to it.

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 No.13198

File: 9284ea2822da0a8⋯.jpg (53.6 KB,450x299,450:299,vegetableturnover1940s[1].jpg)

File: 60b5ebc69fc2395⋯.jpg (54.2 KB,371x500,371:500,51SW0k5Y3 L[1].jpg)

Get a British rationing cookbook, skip the crap that's clearly "I've had to make every meal with this limited pantry for 5 years, I want something that tastes vaguely like _" and add cheese whenever you can because we don't have to ration it.

Also spaghetti, tomato sauce (fry some fresh or frozen vegetables before you start heating it) and cheese.

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File: 9725daed009e84b⋯.jpg (246.33 KB,936x624,3:2,2139021.jpg)

 No.12384 [Open thread]

So I had a cup of BK Joe with minimal cream and sugar early this week, and it was probably the best coffee I ever had. I've been trying to replicate the taste with my coffee at home and from the local gas station and it just isn't meeting the standard. It just isn't the same. What the fuck are they doing to their coffee to make it, possibly addictive?

pic unrelated

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 No.13111

>>12384

Well caffeine itself can be addictive. You seem to have low standards for coffee if Burger King impresses you :P.

Okay, I've never had coffee from Burger King but I'll try to help. So from the site it seems all the info we have on their coffee is that they use Arabica beans. Which is to be expected, almost everywhere uses arabica beans except instant coffee which is robusta coffee beans, and some blends of arabica and robusta.

Factors that play into a good cup include when the beans were roasted, and then when they were ground up. Roasted coffee should stay fresh for about a couple of weeks if kept in a container, ground coffee's freshness lasts for a few minutes to a few hours.

So if you're making them at home, it's best to use the roasted coffee beans as soon as you grind them. Make sure the water you use to brew them is not boiling water, but a few degress off of a boil, approx 200F/93C

I'm assuming you're using the American-style drip brewing method right?

Any questions?

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 No.13112

>>13111

Oh wow, I didn't realise this thread was over half a year old

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 No.13113

>>13112

*two months, fucking American date format.

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 No.13115

I used to work in fast food and can tell you most fast food coffees are made by mixing water with some kind of coffee-flavored syrup. Nasty stuff, you oughta avoid it.

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 No.13134

>>13111

Best cup of coffee I ever had was at Olive Garden of all places. I was actually kind of shocked when I took the first sip. It had a rich nuanced flavor, and was only vaguely bitter. It was probably just a fluke. This was around 2004. I don't think I've even been to an Olive Garden since.

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File: 6e8daf67f142e8c⋯.jpg (2.13 MB,4128x3096,4:3,20180205_015716.jpg)

 No.13132 [Open thread]

cozy hours

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File: 8df9270917a8687⋯.jpeg (861.88 KB,3500x2333,3500:2333,19a1b0ce-efe2-4460-9500-f….jpeg)

 No.12998 [Open thread]

PRESS F TO PAY RESPECTS

Paul Bocuse, the most celebrated French chef of the postwar era and a leading figure in the pathbreaking culinary movement known as nouvelle cuisine, died on Saturday, his family said in a statement. He was 91.

Mr. Bocuse emerged as the first among a brilliant band of chefs who developed a modernized version of classic French cooking in the late 1960s and early ’70s, cheered on by Henri Gault and Christian Millau, the publishers of the influential Gault-Millau Guide. Following the lead of Fernand Point, the spiritual father of nouvelle cuisine and a mentor to many of its pioneers, Mr. Bocuse shaped a style of cooking at the Auberge du Pont de Collonges, his three-star restaurant near Lyon, that stressed fresh ingredients, lighter sauces, unusual flavor combinations and relentless innovation that, in his case, rested on a solid mastery of classic technique.

His signature dishes not only pleased the palate; they also seduced the eye and piqued the imagination. He stuffed sea bass with lobster mousse and encased it in pastry scales and fins. He poached a truffled Bresse chicken inside a pig’s bladder.

His most famous dish was truffle soup V.G.E., a heady mixture of truffles and foie gras in chicken broth, baked in a single-serving bowl covered in puff pastry. First served at a dinner at the Élysée Palace in 1975, the soup was named for the French president Valéry Giscard d’Estaing, who had just awarded Mr. Bocuse the French Legion of Honor.

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 No.13037

File: 32135202a9ef17c⋯.jpg (504.67 KB,965x617,965:617,20112011191034_bocuse-17.jpg)

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 No.13039

File: 06d00ef4ea656a7⋯.jpg (1.62 MB,1096x1410,548:705,1456638110707.jpg)

He was a great chef and not so great as a human bean methinks. The soup story shows his asslicking levels, that's disgusting and degrading for the Legion of Honour. Also he was heavily cucking his wife with two sluts at the same time basically being close to living like a family of degenerates. And copperware overkill in his restaurant shows in attempt of looking classy he wasn't being gentle to his workmen.

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 No.13040

>>12998

>the soup was named for the French president Valéry Giscard d’Estaing, who had just awarded Mr. Bocuse the French Legion of Honor.

Wait, you mean the soup was created after he got the award? I've heard that soup was the very reason of him getting it.

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 No.13081

>>13040

The soup was created for the award ceremony. He got the award for everything he had accomplished so far, then went ahead and created something utterly outrageous to celebrate.

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 No.13085

>>13081

In this case I need to apologize.

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File: 3665c7285a19573⋯.png (6.5 KB,479x105,479:105,C178993A-D74B-4120-A3A2-3C….png)

 No.12788 [Open thread]

Just got a Vitamix for its myriad uses in the kitchen but wanted to know if and how /ck/ uses it in their kitchen. Among the uses relevant to me will be homemade nut butters, fresh almond milk, smoothies, and possibly homemade grain milling.

Would appreciate any ideas and recipes you might have.

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 No.12928

>>12917

Your teeth get sore and loose after a couple weeks. I was on a liquid diet for awhile and I had to start chewing gum or else the pain would creep back in after a few days.

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 No.12947

Does anyone else have a Vitamix? I've been curious how to make good sorbets since the Vitamix site recipes are made by the company owner's granddaughter or something like that and they're literally all dogshit.

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 No.12957

>>12917

Jaw muscle atrophy is one of them as well as problems with teeth which the other anon suggested but the other is the motion of chewing triggers signals in your brain to make you feel full and start digestion. Slamming ready processed food into your gut like that isn't great for your digestion and often results in over eating. Short term it's harmless but as a lifestyle choice you'll find you're getting diarrhea and stomach cramps. Long term (say years) you're risking serious degradation of the muscles and lining of your bowel so when you start back on solids again you're likely to get tears.

Personally I really like liquid meals especially on the go but as a replacement for normal eating it's not good.

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 No.13030

We use them in the kitchen for Purees/Soups, grounding spices, Smoothies and all that

Robocoup>Vitamix tbh

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 No.13041

>>12947

it's a tool, so no i don't really know any vitamix-specific recipes, but like the above posts, it's great for emulsions and purees and smooth soups/sauces

>>13030

anon, they're for different things, but i'll agree that robot-coupes can do -more- things and take attachments.

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File: cabb7b3b222f803⋯.png (313.49 KB,497x297,497:297,beer.png)

 No.12994 [Open thread]

Does /ck/ like beer festivals. I'm going to the pizza and craft beer one in bakersfield today. the ticket was 30 bucks so my ubers are almost gonna be just as expensive as the tickets

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 No.13008

File: 1156eba4dedecdb⋯.jpg (19.58 KB,319x303,319:303,14692893637920.jpg)

I'm a beerfag since 14 and I'd love to visit them, but I ain't got time for anything.

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 No.13015

File: 85d11d86e7ac34e⋯.png (1.52 KB,557x77,557:77,ClipboardImage.png)

>this error message

OK

>>12994

>beer festivals

Best we get are multicultural food festivals and night markets. I would go to one if there was one nearby.

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 No.13025

Nothing like getting drunk at a German sausage fest. https://wurstfest.com/

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File: 98fb8cf3b6bb8cf⋯.png (169.53 KB,400x267,400:267,chateau-pont-rilly.png)

File: c4f86a6b30a8e53⋯.jpg (58.64 KB,600x859,600:859,5039098338_46674de1ce_o1.jpg)

File: 483c779cf966dbd⋯.jpg (117.41 KB,724x483,724:483,mixed flock3.jpg)

File: 8ac245661a0f3f0⋯.jpg (3.93 KB,320x240,4:3,95282415_vintageantique-st….jpg)

 No.12970 [Open thread]

What is your dream kitchen set up?

Personally, I'm a fan of rustic kitchens. Especially old French country. Ideally, the house would be more of a farm - with all sorts of poultry and livestock, Ponds stocked with fish/crustaceans, and game animals.There would also be gardens/orchards for the kitchen. Inside the actual kitchen itself, there would be a nice antique wood-fired cast iron stove/oven, with a backup gas range. All of the cookware would be cast iron or earthen/stoneware.

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 No.12979

File: a582a216907c52b⋯.jpg (116.9 KB,826x827,826:827,19437782_10158767971045408….jpg)

i've always had an extreme hard-on for wood stoves… recently a 6-eye with oven came up on my local yard sale fb group for $900, and i literally salivated; i'd still want the convenience of modern amenities, but the price of induction burner countertop ranges has gone way down in the last few years and it would be totally feasible in a dream kitchen to have both the lowest and highest tech stove setup. stick a free-standing double convection in there while we're at it, modern tech is the shit.

i'd like an island in addition to wraparound counters centered around a window, with industry style steel racks anywhere it wouldn't make sense to have a continuous countertop encompassing the work triangle.

the fridge would be water-access double door with a pullout bottom shelf freezer; more energy efficient and way more space if you know wtf you're doing with your stores. a separate dry storage closet that doesn't deal with the changing heat and humidity of a kitchen will double dry goods' shelf life.

cookware would be a mix of industry standard bare aluminum and french steel sautee pans, a chinese wok with accompanying burner stuck in some corner underneath the restaurant hood vent i should have mentioned earlier. le creuset enameled cast iron would make up the bulk of the actual cooking implements, but a ceramic roasting pan with high lid, a wide, low sided bare cast iron skillet, and a single high quality ceramic/teflon egg pan would be notable additions.

since it's just a fantasy i want an autoclave style dishwasher that i don't have to think about past emptying out the trap every night. 900F steam blowing at all directions means you don't have to scrub shit, and most of the pans described don't need more than a gentle sponging in a sink.

>>12978

double ovens are super handy, and convection ovens with a fan you can turn off doubly so. it's like a quadruple oven setup if you think about it.

jokes aside, it's very convenient having something hot and fast for roasting but also a low anPost too long. Click here to view the full text.

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 No.12981

File: 3cd0dec1864ecfb⋯.jpg (294.8 KB,1500x999,500:333,10234560-paul-bocuse-les-p….jpg)

>>12970

They look gorgeous but they're impossible to keep clean. All the scents and grease are being soaked up by the old wood and stone. Kitchen sinks in marble are an absolute disaster.

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 No.12982

>>12981

couldn't you get sealed granite for the aesthetic and durability and just have a marble slab on one section for heatsink qualities?

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 No.12988

File: 34715e03c801f44⋯.jpg (173 KB,940x872,235:218,7c5341ff713b4d.jpg)

>>12970

Probably something like this. I had a couple of courses at a professional kitchen with all the stations and shit and if you like to cook there's nothing better than this.

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 No.12989

YouTube embed. Click thumbnail to play.

>>12979

My range oven and my toaster oven are already both convection ovens. Damn right my wall mounted double ovens would be convection as well.

The LOWEST tech stove would in fact be a hearth… basically a stone table to build a fire on. A step up from that would be a hearth with a brick oven integrated. Cast iron cook stoves are quite high tech… almost as convenient as modern cooktops.

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