/ck/ - Food & Cooking★

>>12384 (OP)

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?

>>13111

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

>>13112

*two months, fucking American date format.

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.

>>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.

>>12998 (OP)

>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.

>>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.

>>13081

In this case I need to apologize.

>>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.

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.

>>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.

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

Robocoup>Vitamix tbh

>>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.

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

>>12981

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

>>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.

>>12912

He dont like bacon

>>12911 (OP)

Step 1: Realize you're not a woman. You're a mentally ill man who needs to be treated.

Step 2: Ask him what he likes to eat.

Step 3: Make it.

If these instructions are too hard kill yourself tranny faggot

>>12913

Who doesn't like bacon? Jews, muzzies and vegans. Really makes you think

Trash thread. Go shitpost on half/ck/ if you really want to.

test

>>12843

I know. I think I didn't use enough yeast, but they still tasted good.

What's your pick: einkorn, kamut, or other?

IMO kamut is fluffier and tastier but more expensive.

Anyone have any tips for making pumpernickel? Store near me has whole dark rye flour.

Ok, I changed my mind, I don't have the time or electricity to make genuine pumpernickel. I guess I'll make Schwarzbrot instead. Anyone got tight Schwarzbrot game and willing to share?

You can toast ground or whole spices, but it is easier not to burn whole spices and they are less stale.

If you care enough to toast your spices, a trip to the ethnic grocery store and a spice grinder are in order.

>>12888

Checked

>spice grinder

I'll just use a mortar and pestle tbh, maybe smash it between two bricks if that isn't enough

>>12892

You can use a mortar and pestle, but a lot of people I know just get an extra chopper style coffee grinder or a small pepper mill for the purpose.

May want to sieve the spices after, sometimes the pieces don't get small enough.

>>12887

Pepper burns easily too and gives a bitter taste

>>12883 (OP)

It's an Indian thing, they do it with ground spices too, with great results. If you're making curry, go for it. For everything else: ask yourself: why? What does toasting do to the product I'm using?

>>12897

If you use a coffee grinder or blender the swirling blades will create heat, which in turn will toast your spices. If you use a pepper mill or pestle & mortar that wont happen, both have their use.

>>12899

>If you're making curry, go for it. For everything else: ask yourself: why?

I do it for curries and chili con carne

>Bourbon

A qt southern belle with a sweet side to her. One that likes to take things slow and relaxed.

<Orange Juice

Shoulder-length straight hair, with bangs on the side with an average height with a slender physique, slightly tanned and with medium-sized breasts, a personality of being cheerful during the day but clumsy during night. No benis

>Poutine

Jesus…I don't know where to even begin.

>>12881

>Gravy on fries

This girl is a brown Elfgirl drawn by Synechdoche, that's all you need to say. She also plays Hockey.

>Cheese Curds

With the worst(best) kind of taste in DadJokes. Seriously, all the other Food-tans hate her because of the food-based punnery she does.

Pork bun.

Thicc, pale Chinese waifu, big soft tiddies, cheerful, motherly demeanor.

hahaha i love these. this happened to me a few days ago, not so much a screw up as much as a failure to plan.

>free meat from work spoiled, no meat in fridge, no money for store

>remember squash and carrots in crisper

>making vegetable soup

>realize liquid vegetarian food isn't very filling

>start making biscuits

>don't have a pastry cutter or foodpro

>chop up barely frozen butter and mix it with a knife into the flour into roughly pea sized gobs

>time to add the liquid!

>realize the milk spoiled that morning too, probably aided by the putrid meat fumes

>well i still have sour cream, i'll just add water

>biscuits don't rise, basically dry dumplings

they honestly weren't bad for the soup but i wanted biscuits dammit.

>>12787

excuse me for not spending more money and bringing out the caul fat for this midweek low effort meal. please, oh benevolent master, tell me what i should have done to elevate the humble pot roast to a standard that you would find acceptable. seriously, you took the time to reply to me and make sure i know that you think my food is average, but i don't see you cooking any food to prove you can do more than say cell phone pictures of food you can't taste is mediocre. i know you'll just reply again with a low-effort "u so mad bro ur food is gay" but honestly you should think about what you actually contributed to society this week.

>>12791

>you'll just reply again with a low-effort "u so mad bro ur food is gay"

u did it 4 me

>>12791

Meh, wouldn't worry too much.

I got a nice big chuck roast yesterday; onion, carrot, celery and 8 hours later it was well flavored and tender coming out from the slow cooker.

My hands still smell of onion.

>>12787

yeah, nah, you're a cunt

polite sage

I'm a poorfag so I put pork butt in a slow cooker I found for free with a dry rub then pull it when it's done. I don't have much time to cook these days so sometimes I don't even bother removing the fat.

>>12781

Depends on the cut, "obviously".

Entirely different fat characteristic in veal vs pork, and the meat is much more tender… so plan on far shorter cooking times.

I would look at around 16 minutes under a broiler (on a roasting pan, without a dutch oven), rather than 12 hours in a low oven.

>>12781

Veal is a very, very low-fat meat, and thus dries quickly. It's even recommended that you utilize lard whenever cooking veal to add moisturizing fat to your cook.

Smoked Veal is only good for Jerky.

Luke Nguyen's Vietnam and Greater Mekong series. Not exactly mellow but host has nice personality, cooking is done mostly on streets in exotic settings and it's very pleasant to watch.

Jacques Pepin

>>12728

>>12695

He doesn't do that retarded reverse valley girl airhead inflection in his earlier videos. He picked that up along the way somewhere.

>>12732

I apparently haven't found an older enough example to be tolerable.

I find Julia Child's voice mildly irritating;

The (apparently newer) Chef John Foodwishes far more so.

The Townsend's 18th Century Cooking videos are surprisingly chill. You can tell that much of the stuff he is doing is to showcase items from his catalog (like really… I can't see myself seasoning food in the kitchen out of a pocket snuffbox spice kit or using dinner utensils obviously rough wrought by a blacksmith), but he tends to keep it low-key enough to still be enjoyable.

>>12437

Cheese-maker Anon here. I made a ball of Mozz, but forgot to take pics, however I do believe I made a pretty good job of it. It's really best as soon as you've finished kneading it in a salt brine though, when it's at its freshest and is naturally melted and gooey.

Now I have a bit of a new project involving cheese: a Holiday Cheese Ball. I've got homemade Cream Cheese and Mozzarella down, and combining the two will make for a nice hors d'oeuvres around Christmas time.

The problem is that I have no idea what I want to do for the flavor profile. Any suggestions?

>>12672

I wouldn't flavor it. These things are best with their original flavor. If you want to add something, do it by adding a garnish or combining it with something. In your case you could add some naked cherry tomatoes.

>>12690

I'm making a Cheese Ball, an American dish made by taking Cream Cheese and a shredded cheese, usually Cheddar, and blending them together with a mix of seasonings and flavors, shaping it into a ball, then coating it with nut slivers or shredder bacon. This is then served on a platter with knives so you can spread it on crackers. Very American.

I'm trying to work out a good unique flavor I can try with it.

>>12372

Paneer is basically just streetshitter tofu. It has an extremely mild flavor, just like the milk you made it from. I'm not sure what you expected.

>>11361

>brie

fag