/ck/ - Food & Cooking

>>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

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

>>12707

Hardly about ramen.

Preparing brick noodles in various ways, yes, but turning a brick of Maruchan into sriracha macaroni and cheese isn't ramen.

And the obligatory cheap food reference:

Eggs.

Boiled eggs, fried eggs, deviled eggs, egg salad sandwiches… eggs are about the least expensive animal protein you can get.

As I have said many times before, learn to make an omelette… meal for around 35 cents.

margarine at the dollar store is now non trans fat, 3000 cals of unsaturated soybean oil fat for 1$

try to get lard for free from deli

flour is 7000 cal/$ , ramen is good at 2000/$

peanut butter is 2000 cal/$

i'd like to try making steamed cornflour buns.

>>12720

also this could help

https://www.google.com/search?q=how+to+make+pasta+taste+like+ramen&oq=how+to+make+pasta+taste+like+ramen&aqs=chrome..69i57.3198j0j9&sourceid=chrome&ie=UTF-8

>>12720

>i'd like to try making steamed cornflour buns.

Stick to tortillas.

>>12720

Why with all those amazing bargains increasingly available, Mama June's Sketti doesn't seem like a fancy dish only for Sunday Dinner anymore.

>>12626

Chlorine is actually bretty fukken common everywhere in both water & foods, and in surprisingly high dosses; since you live in Poland, you probably have a very high chlorine content in the water (hence why your tea smells); where I live, if I were to take a bath, the bathroom would reek of chlorine

As for the simulation, idono

>>12628

Water is fine though.

>>12641

Its nothing wrong it water; its actually good to have chlorine in it, it keep bacteria/viruses deader

>>12714

Nope, I'm sure

I'm pretty sure its just my shit teeth, my from teeth don't get it, but my back teeth do; same happens with gum on my right-side only

>>12663

Things always taste better abroad. Amalfi lemons, balsamic vinegar, caipirinha, sangria, mozzarella…: the list is endless.

If you're on holiday, you're relaxed, you're cool. Your body is in a different mode and your taste buds behave very differently.

2 examples:

1: I went to Spain and found a truly amazing Sangria there. I got on really well with the bartender and he shared the recipe with me. I got home, tried the recipe here in Belgium, and it failed. Nothing to it.

2: Just a few weeks ago: hotel/restaurant/pub fair in Belgium. We go with a bunch of colleagues and find some awesome new stuff to try. We get home and… it tastes piss poor.

That's normal. Mom's kitchen is still best, and always will be. Why? Because you're relaxed and feel safe, just like in leisure or on holidays.

Look for Marcel Proust and his "madeleines", if you want to know more. Maybe it'll help you understand why certain dishes or ingredients become hits, and others don't, even if they're better.

>>12674

Are you a fag or something?

>>12673

Yes, the original Peruvian ceviche.

I tried the same one abroad and it tasted horrible. I also tried the Ecuadorian and Colombian versions - let's say I found them extremely lacking.

>>12670

Haven't left Murrica in geez… 23 years now, but even back then, the overseas McDo was higher quality.

The fries are the same. Everything else is different. Almost like the rest of the world prefers a little bit higher quality instead of maximizing caloric intake for $7.

I sure hope it wasn't dick shaped.

>>12079

>talking to the SO about buy chocolate at the check out

>nigger in front of us is snickering and looking at us all funny

I fucking hate that they have to assume everything is about them.

>>12079

Why eat niggers only white chocolate?

So they don't bite on their fingers.

My mom told me that one.

>>12644

>250g of cayenne pepper

Sounds about right for an Asian recipe. But fellow Polan, you should've written that stray dogs aren't for food.

>>12652

>that's not a Poland flag

That's where the joke was… (Btw cursor hovering on a flag shows country name)

>>12665

YUM! 😋 I'm going to hunt for stray dogs now.

bump

>>12520

>What is catalog?

>>11680

>>12592

>muh seltzer

What's a Jew from Brooklyn doing in Poland?

Rolled 20, 1, 10 = 31 (3d20)

>>12593

Same thing. but this time with 0 evidence

>can steal a billion dollars when median wage is 20 dollars and to this day there is no evidence only clues where part of it went