/ck/ - Food & Cooking★

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 (OP)

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 (OP)

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 (OP)

>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 (OP)

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 (OP)

>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?

>>8106 (OP)

>I hate bottled salsa, please recommend bottled salsa that I'll like

>Needs to be cheap because I'm poor

Sounds like you need to make your own.

Anything with chipotle in it

Herdez.

Had a few #10 cans of it a few years ago, it was pretty based.

Literally the only fats I use are butter, olive oil, and animal fats. Sometimes I use coconut oil for curries but I usually use that by cooking down coconut milk.

I never understood the point of those homoerotic vegetable and nut oils nowadays.

attention! this post refers to taste only, if you want to be a healthfag do your oil pulling somewhere else

>GOD TIER

duck fat

clarified butter/ghee

coconut oil

EV olive oil

>DELICIOUS ENOUGH FOR EVERYDAY USE TIER

pork lard

beef tallow

chicken schmaltz

sunflower oil

rice bran oil

peanut oil

corn oil

>GET AWAY FROM ME TIER

canola oil

soybean oil

palm kernel oil

> WHAT ARE YOU DOING TIER

chinese gutter oil

>>5902

>lard

Are you a fucking burger or something?

>>7871

>2.

That's called placebo anon.

american fat

>>11423 (OP)

what's blended in, are we talking coconut sugar, coconut cane, shredded coconut, what

looks too expensive for me tbh but obviously it should be delicious. it's coconut and cane sugar, what could go wrong?

Why should I use coconut sugar over a xylitol-stevia mix in cooking that doesn't need sugar for yeast?

>>11497

> patrician board

The hell it is.

Oatz, protein sludge, discussion of cooking mistakes that turned out vaguely edible in spite of the horrors that were inflicted, and I am pretty sure that dessert ramen comes up from time to time.

Somewhere between plebeian and quotidien, with a sprinkle of class thrown in from time to time.

>>11510

Protein sludge is the endgame of all culinary pursuits.

>>11511

Sludge may be sustenance.

Sure as fuck isn't cuisine, I don't care how much PHS you sprinkle on it.

Some would argue that if sludge is the endgame, you lost.

>>11512

You would think, but actually, once you transcend the idea of flavor and mediate on the one true ideal of nutritional value, all culinary aspects no longer matter.

>>11524

you fuckwit, that's the opposite goal of an epicurean. we're trying to transcend ideas of conventional nutrition and provide/experience a flavor nirvana. yes, obviously the meals i cook for myself at home are filling, nutritious, and tasty, but from a professional and ideological sense the food i'm most interested in cooking is more of an experience to the point that you probably wouldn't want to eat big plate of it because the flavors are either intense or nuanced or surprising, or what have you. look at charcuterie. different small cuts and sausages cured for months or even years just to provide an incredible taste alongside its pickle/mustard/compote/gastrique/etc. pairing, and that's not even getting into how fucking insane cheese heads are. you might actually be retarded if you take the phrase "food = fuel" that literally.

>>5168

>cod

>salmon

>identical

you know I don't believe you, right?

>>7007

chip-oat-lay

>>9343

Show me how senpai.

I would humbly suggest that rye whisky is the truly Murrican way to get smashfaced.

Bulleit ain't bad, but there are quite a handful of ryes out there.

Chug a bottle of everclear.

A few memorial days ago I chipped in with some buddies for a huge rib roast and we drank Sierra Nevada Nooners all day.

When we ran out of beers we switched to rye whiskey sours. Needless to say we were absolutely shit faced and needed to call one of our more sane friends to help us carve the roast and finish prepping it.

>>11692

Smell

>>11692

becuase it will make all the pussies will fall for you