nclick="document.getElementById('8lf').focus();" href="#">11454-->

>>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.

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 No.11455

>>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.

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File: 27ff84562fe2c98⋯.jpg (2.96 MB,2340x4160,9:16,IMG_20170208_163928710.jpg)

 No.11283 [Open thread]

If so, how do you eat these! They're like compressed dust into a cube.

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 No.11295

I think they are both Nian Gao, a type of New Year's cake. Not sure about the Ludogao, but Zhimagao is Zhima (Seasame) and Gao (a type of cake).

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 No.11296

File: 0d747155f627cf9⋯.jpg (15.81 KB,320x240,4:3,dangao_cake-chinese-charac….jpg)

>>11295

They both use the second character in Dangao too, which means cake.

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 No.11312

Alright my fellow western bros, chinese man here to save your taste buds.

This the stuff OP bought is for steamed not dunk into water and boild or anything else.

Remember, steamed.

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 No.11313

Oh btw, the left pack chinese words mean green bean cakes and the right is sesame cake, obvious pictures showing it anyway. Personally, i dislike sesame on anything sweet unless they're placed on meats with sweet sauce.

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 No.11453

File: ba732d858f87a88⋯.gif (1.51 MB,822x7179,274:2393,dontbuychinkfood.gif)

>eating chink food

It's probably too late for OP, but that's not a wise idea.

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File: 50f15c38965f0a8⋯.jpg (31.71 KB,423x442,423:442,tmp_13712-50f15c38965f0a8d….jpg)

 No.11415 [Open thread]

>mfw a vegan near me says "food is fuel" while pounding back crates of Soylent

People who don't appreciate their food are worse than fucking animals to me.

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 No.11416

Cooking is what sorts man from beast.

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 No.11421

>>11415

I think I remember the guy developing Soylent almost killing himself multiple times with his ignorance of nutrition. Now even if you get all the right components you're still fucking yourself up in all kinds of different ways, like deformed jaw because muscle atrophy.

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 No.11422

File: 074e20e0fff9b01⋯.jpg (28.55 KB,604x453,4:3,1413642640184.jpg)

>>11421

That can actually happen?

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 No.11434

>>11421

is there not enough protein or calcium?

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 No.11438

>>11434

It's because if you don't eat solid food you don't use your jaw muscles to chew and lose the strength in your jaw. Bone also grows in response to stresses so no chewing or muscle will deform it too.

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File: 6e5e9d5b2b9e63a⋯.jpg (5.05 KB,300x283,300:283,smoker.jpg)

 No.11355 [Open thread]

Almost summer here and I'm getting a charcoal cabinet smoker set up. Whats the best method for smoking your meats and recipes for dry rubs, marinades, etc.

Obviously we're dealing with opinions so feel free to explain why you like what you like.

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 No.11377

File: 84836956456efcf⋯.jpg (22.49 KB,320x427,320:427,Perfect smoker.jpg)

>>11364

Get one of these, make sure it has those vent thingies at both the top and bottom

>>11355

If you want to be able to preserve produce you'll want to pickle it first (dry pickle: salt, wet: salt-water solution, sweet: water with sugar, syrup or honey). Then you'll want to look into cold smoking (temperature below 25°C).

You can add whichever spices, herbs or blends to your salt(solution). Or you can just throw a handful of Provencal herbs (thyme, rosemary, basil, oregano, lavender) on the fire. Works great on a barbecue too.

If you can't decide on which flavours to use, stick with traditional mixes (ginger/lemongrass/chili, various curry mixes,…) or use "if it grows together in nature, it tastes good together".

If you add acids to your brine (lemon, vinegar) your produce will begin to be cooked. Keep in mind for plants and fish.

I prefer traditional stuff with traditional seasoning:

-Vinewood for lamb

-Hay for oysters and mussels

-Beechwood for ham

Another thing you can do is smoke oil or butter and use those for cooking. A lot will depend on which wood you use http://www.deejayssmokepit.net/Woods.htm

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 No.11390

File: 595c1d5c069659d⋯.jpg (4 MB,3264x2448,4:3,20170308_171658.jpg)

>>11355 Modified my smoker a bit. Made a thicker ash plate to protect the bottom, bigger and deeper charcoal basket, and a grate to rest the wood chips on. My only concern is the wood chip grate robbing too much heat from the fire, but it might act as a heat sink to regulate internal temp. I also added nomex felt around the door to lock in heat and smoke. Gonna do either a brisket or pork should this weekend to test it out.

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 No.11417

>>11377

Are you cooking in a fucking high school locker?

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 No.11419

File: eb01aa2bb1b56bb⋯.png (290.38 KB,329x454,329:454,Untitled.png)

>>11417

Among the best smokers out there, as long as there isn't any paint (toxic fumes releasing because of heat, and all that jazz).

Pic related, 3* Michelin chef about to commit consensual intercourse in the missionary position.

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 No.11424

"Charcoal smoker" sounds like some chick who blows black guys. I'm going to use this term along with "Coalburner" now.

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File: fe7285467a11d2e⋯.jpg (916.8 KB,3456x1944,16:9,OATZ, G-yog, prot-powd, hi….jpg)

 No.11403 [Open thread]

>steep a pot of coffee's amount of tea in a mix of mint and peppermint teas, 1-3 each (used the poorfag brands Celestial Seasonings and Bigelow; any other cheap stuff from any chain supermarket would probably work as well), long enough to cool to room temp (pour in saucepan and stick in back of freezer for 10-20 min if you're impatient)

>remove baggies, pour peppermint tea into the back of the coffee maker

>drop 4-6 baggies of Tazo Cocoa Mint Mate into the bottom of the coffee pot

>brew pot of coffee in extra-finely home-ground espresso coffee beans (used ~1/4 cup of the Meijer brand that's $7.99/lb and worth every penny even by itself).

>after coffee percolates, wait at least 15 minutes for the cocoa mint mate to steep in the full pot

>drink

/fit/ not-food photo unrelated

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 No.11404

Maybe I'm missing it, but how does a mint tisane increase the caffeine?

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File: 4ebaf2552cedbed⋯.jpg (83.61 KB,500x334,250:167,fotolia_113959532.jpg)

 No.11299 [Open thread]

Dear /ck/s,

Some months ago, I ate halva from a delicacy store. I had an instant food-erection and am now in search for its recipe.

Now, I dont want turkish honey or anything that has egg white or wheat in it. The halva recipe i am searching for has 3 ingredients:

tahini

Natef

honey (or sugar)

Those 3 things make up a flakey, cotton-candy-like substance that melts in your mouth (yes, im sorry, but it does) and (pic related). Note: Im not talking about turkish honey or similar soft "white nougat". Pic related, it has similar texture, it breaks apart, but you can cut it.

How and when and how much do I mix, /ck/ and how long and how do i store it to cristallize?

note: I thought about taking soapberrys instead of soaproot because its cheaper and there's a better saponin content, but oh well.

Links:

http://www.anissas.com/halva-the-one-made-with-tahini-natef/

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File: 4c7c19e33de0186⋯.jpg (42.32 KB,725x483,725:483,calimari.jpg)

 No.11291 [Open thread]

Tried making some deep fried squid and now my home smells all funky afterwards. Might've had the temperature of the oil a little high.

Anyone else experienced this? Tried keeping the windows open but it still stunk up the house. I like squid but if this is what I'm to expect I won't be making it myself in the future.

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 No.11293

Did you keep the oil? Whenever I fry seafood I drain, cool, and throw away the oil and wash all my fishy cookware asap.

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 No.11297

It's how it is with deep frying food in your home. Main reason why I got an outdoor propane burner to use for deep frying and stir fry. Keeps all the funk outside. Great for bringing a big pot of water to a boil as well.

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File: 2c2204dee036157⋯.jpg (121.1 KB,526x1510,263:755,16300085_1277855322269156_….jpg)

 No.11271 [Open thread]

Is there anything that involves frying pan, chocolate and bread, i wonder if it is possible to make somekind of chocolate sandwich with liquid chocolate in the middle and somewhat burned crispy on the bread chocolate on top, preferably not nutella

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 No.11274

Brownies could be made in a cast iron skillet to good effect. I would suggest a caramel sauce and slicing into wedges.

If you really want a sandwich, for whatever reason, I would suggest pan-toasting two pieces of bread in butter, flipping, putting some bittersweet chocolate on one piece of bread…. cover, allow the chocolate to melt. Pull the bread out of the pan, smear cream cheese on the other piece, smoosh together (cheese to chocolate).

This will work better with a dense crumb white bread, like "italian" as opposed to Wonder bread or any of the similar squishy big brands… unless they are well toasted to stiffen the crumb. Whole wheat breads would be problematic, I expect.

Honestly, I think you would be happier walking down to the corner store, buying a chocolate hand pie and microwaving it for a few seconds.

If you wanted to try and improvise a hand pie out of bread, that might have potential. Not sure if it would be better to use two pieces or one piece folded on the diagonal. Either way, that is a definite job for Wonder bread. Take a Milky Way bar, chop up about half of it (1/4 for a single slice), sprinkle on the bread. Either top with another piece or fold in half. Trim crusts, press edges together with a fork to make a pocket sandwich. Toast in the frying pan. Flip it often.

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File: 938001c2e22f5ae⋯.jpg (36.32 KB,497x401,497:401,JDZJ2497.jpg)

 No.11211 [Open thread]

Chocolate ganache for profiteroles with Chantilly cream inside.

I want to make profiteroles, i found how to make them and the chantilly cream the issue is the chocolate ganache.

I ve seen a few videos online about it but they are different and i dont know which one is better.

At one you just use heavy cream, bring almost to a boil, not boil, then throw on chocolate chips and move around until they are melted and it is ready

On another video gordon ramsay is using double boiler to melt chocolate, butter and honey together and at the end add some milk

What is the difference between those 2 techniques? And do i need to add sugar is the chocolate is 70% and it is dark? or does the milk/cream make it not bitter?

I want the ganache to have a heavy chocolate flavor with a little sweetness and to be a little thicker than a completely runny sauce since i want to put the profiteroles in the ball with that ganache.

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 No.11212

Please learn to do proper paragraphs, they do make your message look like a human being wrote it rather than a redditor.

>What is the difference between those 2 techniques?

I think the main difference is going to be taste with these two. I'm no expert in chocolate preparedness but I imagine the texture is going to be more or less similar and the use of honey and butter vs cream is going to leave a taste difference. If you're new to cooking with chocolate go with the double boiler technique as it gives you better control over the temperature.

>And do i need to add sugar is the chocolate is 70% and it is dark?

Yeah.

>or does the milk/cream make it not bitter?

If you're doing that method it would make it less bitter, but you could always add sugar if it doesn't meet your desires. Don't for get that cooking is all about experimentation, a recipe isn't set in stone and you are allow to improvise along the way.

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 No.11213

>>11211

>What is the difference between those 2 techniques?

One uses a double boiler. The other one is easier, but creates a slightly lower quality ganache.

> And do i need to add sugar is the chocolate is 70% and it is dark?

If you are starting with "eating" chocolate (as opposed to baking chocolate), you don't need to add sugar. Check the ingredients on your chocolate… if there is sugar in there, you don't need to add any. I would normally go with about 3 or 4 parts bittersweet or dark chocolate to 1 part semisweet or milk chocolate anyway.

> or does the milk/cream make it not bitter?

Unsweetened chocolate is going to be bitter, but the fat and sugar (lactose) in the milk is going to make your tongue not care so much. Softens the edge a bit; eliminates that tongue-drying intense bitterness and leaves a mild pleasant bitterness in its place. Thank goodness you can taste test as you go.

Chocolate is finicky about extra moisture; be quite careful to keep the steam from the double boiler out of the top bowl. This is the main advantage for the method of pouring hot cream onto the chocolate and melting with residual heat - not likely to drip water in. Downside is that with the typical proportions, it's a quite soft ganache, requiring chilling to keep solid.

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 No.11214

>>11212

>>11213

>Lower quality

As in taste, texture or something else?

What i am not sure is about the use of honey, butter and milk while the other just uses heavy cream, how would the taste or texture differ using one or the other?

The chocolate couverture is dark but does have sugar in it so i hope it wont need.

What i mainly want to make is a silky dark chocolate ganache to dip profiteroles in it, so i will be putting it in the fridge so it wont be ultra liquid at the end.

What things do you use to make a ganache silkier and more smooth in general? And does the usual 1:1 cream/chocolate produce ganache that thickens in the fridge? Similar to a soft cream, not something really thick or really liquidy

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 No.11215

>>11214

>What i am not sure is about the use of honey, butter and milk while the other just uses heavy cream, how would the taste or texture differ using one or the other?

Milk has had much of the butterfat removed.

Butter is just butterfat (plus maybe a touch of salt).

Cream is a mix of butterfat and milk, but it's hard to control the ratio.

By using the butter and milk separately, you should be better able to control the consistency and texture of the end product - easier to make it a bit thicker, for example. Adding honey should obviously add sweetness.

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 No.11229

File: 2d205164725d0c7⋯.jpg (400.53 KB,680x680,1:1,Chocolate-Ganache-S.jpg)

>>11214

You can use 1 part heavy cream and 1 1/2 part dark chocolate or you could add butter with the ganache. My favorite ganache is 100 g(3.527 oz) dark chocolate 32,5 g(1.146 oz) heavy cream and 13,4 g(0.472 oz) butter. it doesn't really matter if you add hot cream to chopped chocolate or heat it gently over a water bath. If you add butter make sure it is room temperature and is added at last and the ganache is not to hot.

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File: 9359d627edbcfa1⋯.jpg (37.53 KB,759x422,759:422,nutella-burger-mcdonalds-7….jpg)

 No.10812 [Open thread]

>People are actually going crazy over this…

http://fortune.com/2016/11/14/mcdonalds-nutella-burger-italy/

Would you /ck/?

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 No.10942

>>10830

>not drinking pure ethanol

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 No.11174

File: de11b594e919f35⋯.jpg (99.96 KB,976x549,16:9,93543429.jpg)

>>10812

>Nutella

Literally cancer…

http://www.bbc.co.uk/newsbeat/article/38601041/nutella-maker-fights-back-over-claims-palm-oil-in-the-spread-can-cause-cancer

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 No.11224

>>11174

ha I remember how only a couple years ago everyone has been shilling palm oil as the most healthy oil to fry shit on

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 No.11396

>>10812

Tried it, it tastes fuckin' fantastic.

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 No.11398

>>11174

>It follows an EFSA report which said palm oil contains high levels of contaminants at very high temperatures.

What are people even making with it that it's at a "very high" temperature?

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