/ck/ - Food & Cooking★

>>13248

Brutal. Does wrestling them with shirts on their faces work? I've always wanted to try that.

>>13248

>on your land

suuuure ;^)

joking aside, its legal here in GA, but you need a special permit for them. and I think the bag limit is 2. you can get a map highlighting where you can hunt on public land too.

>>13368

Why? That's pretty much the only legal way (with a firearm) in my state. There are a few variations you can do, but they're all similar. My state is very picky about shooting over bodies of water. Now, if you're bowhunting them, you can legally do that on the water. Bowhunting an alligator is basically a very extreme form of bowfishing.

>>13371

Don't know. Don't care.

>>13377

Yeah, in any state you need CITES tags UN kike bullshit, which are kind of a hassle to get, and you have to return unused tags at the end of the season. That's retarded international law bullshit.

>>13434

there's a two fold reason for that,

bullets bounce

dead gators sink

it's always been my experience that you gotta use the harpoon with the float and cable. I know you can use a crossbow with a cable as well

Can't shoot em here in FL for the most part. If you do ya better be a member of an Indian tribe or hunting on a private preserve. Otherwise the fish cops will rape you.

I've ran two over so far with my car though. Didn't keep either because it's a felony.

what is this?

>>13430

Looks norwegian. Probably stuff made from lamb.

Lol it looks like that's all cured meats. That shit's ready to eat, faggot. Slice and enjoy.

>>13431

I'm guessing Icelandic, since the little jar in the middle says, "hakarl," which is that stinky fermented shark meat they make. It might also be some kind of pan European cured meat tray.

>>13166

>but it has its devotees

Yeah, everyone I know.

>7 sauce or A1 work quite nicely.

I bet A1 works great. I haven't had it in ages.

My theory had always been that original A1 was just the sludge leftover from fermenting Worcestershire sauce. Deeeeeelishus

Japanese Curry.

>>13195

A good seasoned pile of fries with a nice hamburger, can't go wrong with that.

how do you all like your fries? extra crispy here.

>>12938 (OP)

you have to cut them thin and you also have to use more oil (fries have to be free in it) else they get sticky

anyway another very simple and better thing to do is boil them into a soup

it's also much easier and cleaner

use a pressure cooker like a hermetically sealed pot

>put pot on heat with a little oil

>chop an onion

>put it in the pot

>lower heat

>close the lid

>leave to steam (add a few drops of water later)

>chop a carrot

>peel&chop potatoes

>chop garlic

>put it all in

>barely cover with water

>leave to boil a bit

>>12964

>cool down

but.. fried potatoes are good only while still hot

>>4840

>Also, world hunger is a logistics issue, not a supply issue.

Just wait until the population of Africa quintuples again.

I'm not much of a snacker, but I had one each of all the Exo bars and they were pretty good. I'm not sure crickets are good for meat beyond protein-powder uses, though.

>>13361

exactly, thats the issue. how does this give us "hope for humanity" as OP put it (from current year+0)? Everyone seems to think having a bigger more available food supply to everyone is not only an attainable goal, but its something that would benefit mankind. How?? To breeding more useless eaters? People that youd get from a cricket powder food source boom would undeniably be 3rd world savages that would soon be displacing you and your family with the whole scene being overwatched by your governments military arm. If we were just leaving third worlders the hell alone, they would naturally adjust to their own 3rd world carrying capacity, so a large African country would be less than 100k people. THAT would be a hope for humaity. But thats the folly of white people and 1st worlders as a whole, we think we know better and can just civilize them, feed them, and give them 1st world infrastructure/endless aid and they will somehow not decide to canibalize the machinery, not kill and brutalize their benefactors, not breed like rabbits, not flood europe, etc. We dont know better, I think they would be happier left alone eating mosquitos and fruit bats off of banana leaves or whatever the hell they would otherwise be doing without whitey constantly pumping their populations up and shooting their own feet off. I know Id be happier.

polite sage for old thread

>>4835 (OP)

I didn't rise to the top of the food chain just so I could wallow at the bottom. Fuck the environment.

>>9199

When'd americans lose the taste for innards and assorted bits?

Gotta go to mexican place for tongue, gotta go to chinese place for assorted moving seafood, and god help me if I get a craving for chicken gizzards and rice.

>>13369

1946, when World War 2 food rationing was lifted.

>>13325

needs more doctor sausage

>>9128 (OP)

White meat absorbs flavors better imo.

Usually when I cook chicken I do a lot of marinades, seasonings, sauces, etc to make it with and dark meat doesn't always work as well.

>>8238

I'm good, I'm only into girls and occasionally effeminate faggots, but only if they post gay shit on 8ch.net

http://www.seriouseats.com/recipes/2013/11/turkey-porchetta-food-lab-recipe.html

>>8192

But I don't have enough for an ultrasonic cleaner

get peanut oil and fry tendies, wings, and tater tots

also make your own hushpuppies

Three favorites of mine that are quick and easy; fried pickles, fried mozzarella logs, crab rangoons.

Also great for reheating leftover fried foods.

>>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.

>>13156 (OP)

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.

>>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.

>>13314

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

>>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.

>>8719

Blend the frozen fruit with the yogurt.

>>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.

Glob of jam/jelly

salt and pepper

>>10135

>Technicolor mussels and fries

>>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.

>>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.

>>10190

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

>>10188

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

>>10924 (OP)

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?

>>13287 (OP)

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

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

I always eat alone but these look tasty

>>8059

>letting a female steal your semen

>and letting her steal your sustenance

crepes??

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.

>>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.

>>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.

>>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.

>>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

>>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.

>>11990

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

>>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.

>>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.