/ck/ - Food & Cooking

Something that violently explodes when exposed to electricity. It's my last meal, not like I'm worried about poison. And if I could have it mixed into a chocolate milkshake, even better.

>>6241

A flat iron steak that's been marinated for at least 3 days. cooked medium. Side of lobster tail, dungeness crab legs, shrimp scampi. A gyro, hush puppies, and loaded baked potato soup. Various krispy kreme doughnuts and a glass of breast milk for dessert.

I'm gonna die in a few hours anyway, it's not like I need to worry about getting fat. Fuck dude I'll puke up the old stuff to make room for the new stuff if that's what it takes

>>6540

Rich Evans is a cuck.

>>6299

underrated.

>>11882

what is matapa?

>>12000

Matapa is a southeast African dish made from cassava leaves, coconuts, ground peanuts, shrimps, onions and more.. Does not look like much but the taste is rich and unique. Very comforting food, especially when served with rice.

>>12004

thanks

why?

3/10

Recipe 1:

flour

water

mix and cook over stove top, enjoy!

>>11954

i heard that the russians in the WW1 did this

>>11235

It's called bulking.

>>5082

Fruits, cinnamon, honey, brown sugar, mostly bananas if I don't have any berries. I'd like to start getting into using pumpkin more often however. This thread reminded me to make some overnight oats, an idea I recently got from the buff dudes. Might throw in this peach that's been sitting in the fridge for a week now.

>>5083

cool. didn't know others liked the ground flax as much as me.

also add maple syrup and sometimes almond milk

I like mine with blueberries, bananas, cinnamon, coco, and a bit of nutmeg.

I tried putting protein powder in it recently and it wasn't very good, but may have just fucked it up.

I mix my protein powder with skim milk powder, and just throwing that powder mix in to the oats gave it a horrible taste and texture.

Today I mixed just the protein powder with a bit of cold water to try and dissolve it a bit before throwing it in. It turned out significantly better, but I'm still not impressed. I expect it would be better to throw it in after it finishes cooking. Protein powder doesn't like heat. I doubt that'll make enough of a difference, though.

I think I'll just stick to my fruit oatmeal and have my protein shake separately.

>>11951

Also vanilla. A drop or two of vanilla extract is fucking delicious.

Copper lined with Tin and cast iron are the best cookware

Heavy carbon steel is okay too

Everything else is a meme

Copper lined with stainless is a meme

Stainless such as all clad or delete is a joke.

Professional chef here0

>>11925

i'm gonna give a solid shoutout to anodized aluminum awesome heat conduction, good weight, takes seasoning like a champ. not sure why you don't like stainless, it makes for the best stockpots. unless you like shitty aluminum stockpots.

also professional chef here.

amateur here, teflon's where it's at

>>11931

Hell no, teflon is toxic.*

*:https://www.google.rs/search?q=teflon+cookware+toxic

>>11792

The answers were given to you already, I'd like to add that the proper words here are thermal conductivity. You can find info about thermal conductivity of all common materials on the kitchen from stone to copper that'll allow you to cook any food the way you need. However, thin aluminum pans are nice too.

>>11331

>tfw this cat pic is now gone

Makes me real sad because that cat looked cute af

>Life sucks.

>Eating eggs makes it a bit tastier.

>Eating eggs makes it a bit shorter.

Seems like a double win.

>>11542

>>11543

>tfw people live longer but live much less.

op are you still ok? I'd assume you would be but I'm curious how it turned out.

For many thousands of years people have been eating cheese without keeping it in the refrigerator.

Refrigeration slows the spoiling process, but it is not the only method, and spoiling takes time.

Still, if I was shopping on Monday for cheese I intended to eat Sunday, I might leave it refrigerated until sometime Saturday, then let it warm up.

>>11791

if it's salted, then i would cut it with some plain water. when i don't have homemade on hand i use cubes of chicken boullion because its compact, portioned, and lasts. it doesn't affect the quality of the dish that much, but be aware that the liquid will be reducing down a lot. like 80% a lot. also be advised that this came out perfect to my level of spiciness, but it can scorch the shit out of your butthole, as my girlfriend will confirm.

>>11796

>if it's salted, then i would cut it with some plain water. when i don't have homemade on hand i use cubes of chicken boullion because its compact, portioned, and lasts. it doesn't affect the quality of the dish that much, but be aware that the liquid will be reducing down a lot. like 80% a lot.

So err on the side of caution if you don't trust the stock's quality/satliness, got it.

>also be advised that this came out perfect to my level of spiciness, but it can scorch the shit out of your butthole, as my girlfriend will confirm.

Sounds good to me.

tell me how to make fajita beef like they have in restaurants

>>11802

I just get arrachera from the mexican butcher

Ok Chicken Al Pastor

Chicken Breast in a ziplock (1lb or so)

Dump some vegetable oil in there

Throw in a packet of taco seasoning

Molest the breast to coat in oil and seasoning

Grill the breast till done.

Let the shit cool 5mins then dice

Put some foil down on the grill

Add diced onion, a few diced pineapple chunks, and the diced chicken to the foil

Grill that shit up a bit to mix the flavors.

Put it in tacos however you like.

Theres only 5 ingredients and the shit lasts about 10 days in the freezer before it gets dried out

>>11802

whenever i make fajitas i pick up skirt steak and marinate it in a zip top bag with the juice of a few limes, some corn oil, a splash of soy sauce, crushed garlic cloves, cilantro stems and rough chopped hot peppers, salt, pepper, cumin, thyme overnight. grill on a stupid hot cast iron or over coals until mid rare and slice thin on a bias after resting.

>>11839

Undercook everything you make and develop a mild form of autism.

>>11733

Wow he doesn't cap his upload?! what kind of shitty tracker is he on that people constantly download? thanks again for the instructions!

Thread has been unfucked.

>>11686

because it's good optics

>>11810

>flash frozen shrimp are sold tail-less

how does i pick up without handle

>>11816

If you really don't want to touch them, just use latex gloves or tongs.

nigga just find a proper torrent site…

bump

>>9110

I have, multiple times

>>9109

>Tfw Barbecue Bible got taken off Youtube

P-pls

>>10371

If your cast iron is hard to clean it's not seasonesmd right. It should literally just wipe clean. Wipe, rinse with hot water, dry, coat lightly with oil before storing.

>>10459

Buy better chicken, dude. Some farmers markets and butchers, especially in bigger cities, will likely sell heritage breed chickens, which have VASTLY more flavor- most modern chicken breeds are selected for fast growth and large breast size rather than flavor.

>>10365

Find yourself a good butcher or farmers market. Some things to look for/try:

>dry aged beef

If you've never tried it, it's worth it- head and shoulders better. ~40 days is ideal. Basically enzymes in the tissue break down protein strands, making the meat more tender and more flavorful.

>duck

The red meat of birds. Really deeply flavored and delicious. Whole ducks tend to be comparatively cheap. Break them down, cook the breasts and legs, roast the frames- use the bones for duck stock and keep the rendered duck fat for cooking.

>goose

I'd contend these are even better than duck, though way harder to find. Goose fat makes GOAT potatoes.

>elk

Probably really hard to find, although they are farmed in some places- but worth it. Incredible flavor, best eating mammals imo. Easy to overcook though, and get dry as fu k if you do.

>bison

Think 'beef plus' in flavor. Same issue as elk above- really lean, and so really prone to overcooking.

>heritage breed pork

Really worthwhile. Way more flavor, more marbling, often softer, tastier fat. Berkshire is probably easiest to find, but others (Duroc, spotted, mangalitsa etc) are better.

>less typical cuts

Some cuts of beef, pork etc are great but hard to find becaPost too long. Click here to view the full text.

>>10657

Excellent post.

Check for CSAs in your area. You basically pay and get a certain amount of certain kind of cuts each month from a local ranch. The ones I've used in the past have been as good as possible, without being faggy organic. That is, they give sick cows medicine and use hay when droughts are making grass harder to come by. What kind of cuts you get depends on how much you pay, but for example $200 got me 30 lbs of meat, including 2 lbs of steak and some nice organs, with slabs of brisket and roasts. If you're in a spic-heavy area you may have a hard time getting stuff like the tongue or glands, so if you like to cook with those then you'll still have to shop, but it'll take care of most of your meat if you're willing to adapt.

>>10365

>Guys, I'm dying to know: Where do I get some good, fresh meat?

Where do you live? Any UK town or city will have at least one good quality butcher around, well worth trying out every one in the local area and seeing which are good.

>And what the fuck is up with chicken? Why is it so hard to make some tasty chicken without adding all sorts of shit to it?

Cheap chicken is mostly water and largely tasteless, not really worth the effort of cooking.

>>8419

Is this a troll post?

>>8421

I'll try it at least once. Eggs are cheap.

>>8549

If you die from it, you'll be an hero to us all.

>>8837

An Hero when?