/ck/ - Food & Cooking

>>11692

Smell

>>11692

becuase it will make all the pussies will fall for you

>Idolatry

>Sinful lust

Go to Church anon

>>11488

For fuck's sake, OP. At least try to make a better meal for her.

What makes it special is all the semen they add to that 1000 island dressing.

Is it true that each of the 1000 ingredients from 1000 island dressing come from different islands?

>>10988

oh fugg, that sounds fancy

That is a tasty looking wedge salad.

>>10865

Have you ever made real Thousand Island from scratch. If you had you would be putting it on everything to.

>>11591

>cooking board

>posts bread he probably didn't bake himself, along with instant noodles and frozen meatballs

You should have at least added some more stuff to your noodles. In addition, eating carbs + carbs is not the greatest diet.

>>11597

>frozen meatballs

you wot m8

I didn't make this either, my moms did. +1 for being a NEET at home I guess, lel.

>>11601

Being a neet is no excuse for eating like shit. At the very least, cook and clean after yourself. This is a cooking board, after all.

>>11602

Indeed.

Needs carrots.

SVERIGE JA

I'm my home country its quite common, we call it a hamburger "al pobre" and its pretty great.

>>10962

You mean like an egg mcmuffin?

IMO it can work just fine - but I need them fried on both sides, to avoid the yolk being runny

Yes.

Absolutely. If the egg is runny, it adds a saucy texture to it that enhances the experience.

Cast iron.

Ideally vintage from the thrift shop; almost as good would be Lodge.

If you trust the heavy metal content in made in China ironware, Harbor Freight has ok stuff (but… expect to put in some work on refinishing the surface. Rough castings, NEED to be sanded down and then seasoned.)

If you're lazy, invest the $23 in a slow cooker. Throw stuff in it around morning, let it simmer all day, eat at night. Pack up leftovers, wash up, repeat.

>>11558

I don't trust ordering Chinese food, I'm not ordering from China as any first resort. Like I said, nothing exists locally, but I took a gander at Lodge and their prices seem reasonable enough. How is it on eggs and sticking and all that? I've seen reviews bitching about that sort of thing.

>>11560

Cast iron needs a little oil.

Cast iron needs seasoning.

The nonstick properties of cast iron are substantially different from teflon, silverstone, ceramic whatever.

That said, if you learn the technique, you can do ok.

But if your goal is to crack an egg into the pan and 3 minutes later slide out a perfect sunny up egg alongside your toast without using a spatula or a drop of oil (butter, pam)… yeah, no.

>>11530

>Jesus fucking christ how fucked is America power wise?

Typical residential is all 120v/15a, plus the occasional 120v20a for a window air conditioner. electric laundry dryers are typically 240v/30a; electric cookers/ovens 240v/50a.

Once you get a three phase feed into a building, you can pretty much get whatever you want.

So pretty fucked.

>>11532

Over here in The Netherlands it's 230V/16A for general use, 3-phase 230V/16 or 22A for cooktops, and krachtstroom/Power Current, 380V/16A

All of my appliances run 220V/16A, my Asko TL used to be 220V/10A after a rebuild because I wrongly connected the heater, after I redid it it uses 3kw instead of 2kw.

Still looking for the illusive Asko 770 countertop dishwasher.. haven't seen one in months on either Blocket or Marktplaats. (Swedish and Dutch eBay, basically)

How did it break? You can save more money repairing it than replacing it. Call a handyman and ask if they do repairs.

>wash dishes by hand

>use dish washer as large drying rack

>>11538

Not necessarily.

Really depends on what is broken.

If it is a minor thing, yeah. $25 in parts and an hour in labor, sure. Fix it.

If it has been 15 years and a newer model would be more energy efficient and come with a warranty and the replacement part is unavailable or more than 1/3rd the cost of a new machine, you're not really saving to fix.

but why?

>>11478

Am fat-to-/fit/, struggle with cravings, gained like 10-15 lb the past month so need to resort to drastic measures to kill these cravings like utterly revolting dishes along with 2-3lb of broccoli at a time. Otherwise I'm gonna go right back to that Mexican restaurant across the street which is why I gained 10-15lb to begin with.

>>11479

I've recently started calorie counting. In other words, just knowing how many calories various shit has in it.

Best foods for this are:

- green beans

- mushrooms (I pull out the stems and pour in rice wine vinegar - YUM)

- tomato soup with no added milk or cream or anything obviously stupid added

- water with a little bit of apple cider vinegar added (appetite supressant)

- almond milk

- coffee (again without anything obviously stupid added)

most days I don't top 500 calories. I started dropping weight to the point where I can now do light exercises without fucking killing myself. Yeah I'm a huge cunt. Being a hardcore alco for years made me this way.

>>11521

Green leafy vegetables in general are good.

Celery, various cabbages, spinach, brussels sprouts, kale, broccoli…

… provided that if you cook them, it doesn't add a heavy sauce or (much) fat. So, steamed or stir fried with a tiny amount of fat.

Quick stir fry until beginning to be tender, a few dashes of soy sauce and rice vinegar at the end, quite good.

Make sure to get some protein here and there so your muscles don't atrophy.

>>11443

Ignoring Julia Child (or Rombauer, for that matter) is foolish.

Their stuff works, and they usually explain enough about what's going on so that you learn a larger concept, not just how to prepare one dish.

I will agree that Nigella is better with the sound off.

>>11449

Rombauer came from another era, I think. Much like Fernand Point, Escoffier etc.

My main issue with Julia Child (Pepin, Hazan, more recently Jamie Oliver…) is that they don't teach you enough to actually get that larger concept.

Perfect example is Gordon Ramsey: if you just watch his shows, you'll learn nothing substantial at all (in my opinion). Yet his book "3* Chef" is worth the while, whether you're a novice or trained.

Bocuse, Raymond Oliver (not related to), Bras, Troisgros… all had/have cookbooks that'll teach you lots more than those moneygrabbers ever will.

Buy the essentials like beans, eggs, lean meat, stuff like that. Don't worry about being fancy; it's essential to first follow a recipe, then improvise where you see fit (such as increasing pepper or cutting out an ingredient altogether).

>>11431

>>11448

This

>>11456

Well shit. Now I'm feeling old.

If you have (had?) grandparents who survived the great depression, then Rombauer isn't that much older than you are.

The Rombauer books (Joy of Cooking) were written right about the time when home refrigeration was no longer exotic, but it was quite common to hunt fresh game for dinner.

It nicely balances the options of going to the supermarket, growing food in the garden, hunting or fishing, stored food (pickled/preserved/frozen/dried)…

Covers it all, because it was from a time when you might not be able to rely on any one source of food. The baker might go out of business, but you might have flour. You might have a can of vegetable soup, but you can improve the flavor and nutrition with a handful of garden vegetables you froze.

So yeah; a lot of it may not be sexy, but you ain't going to starve because Rombauer let you down.

half of it's gonna be full of ice anyway

Don't you like being hydrated?

Nice channel. Thanks for the share.

May I suggest:

Brownberry Oatnut Bread (selected for ready availability in murrica, good crumb structure)

Whipped cream cheese

Deli Turkey or Ham (your choice; any grade will do… but better is usually better. Go for thinner slices rather than thicker.)

A roma tomato

(optional) brown mustard (your taste will steer you; some people like the coarse mustards with a wine base; some people like the finer ground mustards with a light vinegar base; some people like them polluted with honey because they think they're dipping pretzels… but i ain't gonna judge you unless you tell me)

Toast until just starting to turn golden

Smear one side with cream cheese

Layer folded thin slices across bread

Another layer of folded slices, 135 degree offset to the first layer's orientation

Slice tomato lengthwise, thin as you can reasonably manage, place slices to make a non-overlapping layer

(optional) thin layer of brown mustard on other slice of toasted bread

top sandwich with other bread

- Has the merits of only requiring a few items on hand, yet comes out suprisingly satisfying

Sharkfin soup

Jalapeno poppers are pretty nice snacks and they're not too difficult to make. Am I retarded for thinking that substituting in habaneros would be delicious?

>>11451

I think you may find the ratio of heat to cheese unsatisfactory.

Serrano?

>>11452

I do like a lot of heat, but serrano sounds like a better option. Serrano would probably synchronize with the other flavors better than habanero would.

>>11454

If you want to go absolutely nutso on it,

a tabasco or a cayenne is about the limit.

Neither will be off the charts with heat, should have excellent flavour, but their small size means you get barely a drop of heat moderating dairy.

Good luck in the kitchen.