/ck/ - Food & Cooking★

>>16005

Those look exactly like the corn, cheese, and jalapeno that my grandmother makes. Is that what they are?

>>16033

*Tamales ffs.

>>16033

It's similar but this is just the corn

>>16034

>>16033

Don't be retarded you monkey, the tamal/hallaca/humita/pamoña is a classic pre-hispanic recipe.

Also we have things wrapped similar than the humita, they are just small tubes in a single husk and are mainly the nixtamal with some fresh cheese.

>>16612

Forgot my fucking trip so this'll do:

I don't think we need to change anything for this year. Good luck everyone!

3 Eastern, 7 UTC tomorrow. Draw stream: https://cytu.be/r/8cup

For a quick explanation of the draw: >>>/8cup/3406

Unfucking thread.

>>16655

It's ironic, or appropriate, that all those heavy flaws also apply to the United States.

Regarding cheese i think the same, >>16651 is right about the joke used by minorities in the U.S. too but to be fair everyone heavily uses cheese in the entire continent other than caribbean negroes and andean indigenous groups, the former because they are highly intolerant to lactose (also don't know to do anything other than pick fruit) and the latter because there's no cows around there so they conform to their local crops and its plenty of variations.

>>16672

This is true at least in central america and the latin part of north america, it's not uncommon for a family of 4 to eat a kg/2lbs of maize products a day. But the use of corn syrup is frowned upon unlike in America, and the inclusion of it in products like soda was heavily criticized a couple of years ago when the U.S. lifted the embargo on Cuba and made all the cane sugar go there as a condition, thus destroying the soda market in half of latin america.

Also there's a new stereotype for americans in recent years here if you want to know, their use of avocado has become infamous as hell because they bought the entire export market along with half of the internal one, the price of it skyrocketed to 500% and nowadays it's rare to consume it as we did 5 years ago. The jokes come when talking about their contemporary cuisine and how they put avocado in toast, eat artificial tacos with nothing but avocado, avocado milkshakes, fried avocado, make guacamole with cheddar cheese and cold tomato and other assorted recipes that are considered ultimate kitchen sins. Some people when doing the shopping in border cities buy all the netted avocado they find and sell it back to their neighbors due to the absence of it in small towns.

>>16681

>in salPost too long. Click here to view the full text.

>>16703

Huh. Never heard of all that regarding avocado. Only heard of avocado toast and even then I think it's a silly meme. I mainly just wait for decent deals so that I can get avocado to make guacamole with.

Any good tips for guac by the way? I usually just finely chop up avocado, sweet onion, jalapeño, and roma tomato. Then mix it all up and add some chopped cilantro, garlic powder, and a bit of lime juice.

>>16703

Except the store and on restaurant sandwichs, only use of avocado I've seen with any frequency is avocado sauce.

>>16703

Salt water is there to rehydrate the husk and season the kernels.

Not trying to change the texture; I like the texture.

Cooking it this way is not about energy efficiency; it's about convenience because stupid Americans have excessively sized campfires anyway, may as well use it.

>>16584

It can no longer be called a "straight" whiskey if they add coloring. As for Scotch, it's basically free game as far as I know.

That said, I really do not care if they add coloring or not so long as the taste is good.

>>16584

Just grabbed a bottle (Evan Williams BIB/White Label).

At $18/L, yeah… I'm definitely down. I think that works out at like 55 cents a shot.

As for the tasting…. nothing life changing, just darn fine bourbon at a good price. Smells like bourbon, tastes like bourbon, finishes a bit sweet (nothing wrong with that).

Baby girl is teething, and she likes a drop rubbed on her gums now and then. She doesn't like some of the more interesting stuff.

>>16661

got any good recipes for Irish bread? Is Irish Soda bread a murrican thing or is it really from the old country?

>>16665

Oh, I forgot to post a recipe.

From memory, here's one I use. It could be horribly wrong because I don't really measure things

>1 1/2 cup buttermilk or 1 cup milk and half cup yogurt

>1 teaspoon baking powder

>400 grams plain flour

>300 grams wholemeal flour

>pinch of salt

>oats or extra flour to sprinkle on top

Mix dry ingredients and add in milk/yogurt and combine.

Knead for maybe 1 or 2 minutes, just to get it all mixed together. Get it to a firm dough, then roll into a ball and place onto a tray. Cut a cross into the top and sprinkle oats/flour on top.

Bake at 180 degrees Celsius for 40-50 minutes.

Optional things

>soaked raisins

>chopped nuts

>seeds

>>16676

By the way, if the dough is too wet just add more flour. Soda bread dough doesn't need to be kneaded much, so if it can't hold its own shape it's too wet.

>>16676

>>16677

Thanks I'll have to try.

>>16153 (OP)

make cherry lemonade home made

>>16157

H&S soup is made with vinegar. Not lemons.

>>16153 (OP)

It's time-consuming but you shave off the rinds and keep a stock of the dried lemon zest for flavoring. As for the lemons themselves, they have a lot of uses. You can make preserves using the standard method, do lemonade, make a bunch of lemon and garlic sauce and store that shit, make a lemon syrup for frozen treats, or you could even just use the liquid as a cleaning agent.

Lemon is nice with fish, if you have fish daily you can easily go through dozens of lemons a month.

>>16591

Never feel bad about eating meat. Meat is good for you and tastes great.

>>16592

>>16592

detected flood

>>16222

>second pic

american cuisine in a nutshell

>>16232

>>16222

First pic is just BBQ

>>16222

>tfw have done pic 1 before with nachos

zucchini. cauliflower. raw tomatoes.

Corn and peas, but only when they are mixed in with other foods, on their own they're nice. Also brean sprouts, way to fuck up my chow mein you overly crunchy fuckers.

green peas. as a Briton, I don't understand people eating so much of that shit. disgusting.

Garbanzo beans.

>>16526

At first you were talking about Hogs but it turns out you were talking about rodents, seems interesting though, i’ll make sure to add it to the list of animals that i should eat.

>>16472

>Bison meat (uncommon, used to be critically endangered)

Is Bison related to Aurochs?

>Rattle Snake

I tastes snakes once they taste alot like chicken, but more tough

>Ostrich and Emulator meat

>Emulator

You meant Dolphin meat right? :^)

>Axis, Oryx, Antelope

>Bighorn Sheep in the mountain

Goats and Lambs tended to taste the same in my opinion. Haven’t touched deer though

>Seal meat (in the US at least)

Yeah thats definitely exotic

>Giant Snapping Turtle (you could eat one if you really wanted, but it could also eat your arm.)

The only folks that eats turtles here are the chinese, and by the way it tasted weird. How does the turtle there tasted like?

>Mountain Lion, Bobcat, and Lynx meat (again if you really wanted to eat one)

Wow must be really tough huh?

>>16473

>Recommend whale and elk if you get your hands on. Both can be aquired in Norge

While we don’t hunt whales to the certain extent as the Japs would, some of use still hunts them in certain parts of the province. I’m also very curious since i heard whale meat spoils really fast so i don’t get to see it in the capital at all. Elk is unfortunately out of the question however.

Here's what I've had.

>Kangaroo jerky

>Gator jerky and stir fried gator

>Hammerhead shark jerky

>Grilled octopus that I made into a takodon

>Bison burgers

>Elk and deer jerky

I love gun shows and the interesting jerky they have.

>>16526

I'll have to try that someday.

>>16535

>Aurochs

Seems like they are related to Spanish cattle and Aurochs a bit. But they look more like a MuskOx.

>Whale and Seal

It spoils very quickly and the fats turn rancid as well unless they are frozen. However, they are packed with energy. The frozen meat is always subpar.

>>16564

SEAL SALO

Don't americans put sugar in their bread? That should be a sign of the problem, that they can't have a staple without putting pounds of sugar in it.

>>16541

From what I read up.

>Yeast needs sugar to produce carbon dioxide -- the leavening gas that causes the dough to rise. If there is not enough sugar available, the dough will rise slowly or not at all.

The usual recipe I use for my french bread or beer bread calls for 2 tablespoons of sugar.

>>16541

>Don't americans put sugar in their bread? That should be a sign of the problem, that they can't have a staple without putting pounds of sugar in it.

American bread is also full of (((vegetable oils))), (((soy))), and (((preservatives))).

>>16544

>Yeast needs sugar to produce carbon dioxide -- the leavening gas that causes the dough to rise. If there is not enough sugar available, the dough will rise slowly or not at all.

You do not need any added sugar to make bread, and traditionally none was used.

>>16550

Do you have the webm of russian teenagers being amused by american bread being extremely spongy?

>>9304 (OP)

Mint chocolate chip.

Vanilla, when it's done properly.

Occasionally, tiger stripe.

>>15955

What do you call sauces? I'd argue caramel is a sauce.

I myself love vanilla ice cream with oats and nuts. It makes the texture and taste very interesting.

>All these people ITT who have never eaten good ice cream in their life

Here's a hint: the colour of the pistachio ice cream is a good litmus test of whether the parlor is shit or not. If it's shit, it's pure green, if it's good, it's a yellowish green somewhat like >>14549 .

Good ice cream of any flavor >> bad ice cream of any flavor

Almost anything you can get in a normal supermarket is shit. Flavors I like personally include:

>Pistachio

>Other types of nut like hazel

>Rich chocolate

>Sorbet of any kind

>Alcoholic ice cream always has a great texture (a good tip if you want to get into homemade ice cream)

>>9485

>cherry flavor liquorice

There's only real liquorice of various consistencies and flavourless kiddie garbage.

I want to try making frozen custard, but vanilla is a good base to add whatever to.

Also, i bet none of you had moonshine cherries on or mixed into your ice cream.

A collection of American cookbooks from the late 18th to early 20th century.

http://digital.lib.msu.edu/projects/cookbooks/html/browse.cfm

I spent 6 bucks for 20 dollar coal fired pizza. nobad

>>12074

Just dont tell them until the check arrives

>>15570

>In practice, a lot of grouponeers are just trying to save a few dollars and won't be back nor tell their friends.

That's because of shit like >>12074

When they provide decent service despite knowing I'm using a voucher I become a repeat customer at that establishment and tell my friends (if they're any good anyways).

>>15848

Pretty much any of the ones that aren't chain restaurants require you to declare your voucher before being seated. Some actually require you to call ahead if you're using a groupon voucher (no doubt to pull ou the older shit they can from the freezer to prep it). There's a Vietnamese place that's always on the groupon/always skimps on the food for said grouponers here in town who lost their shit when someone didn't call ahead to tell them they had a voucher/were going to turn them away before realizing my ma' and I were the only other people in their shitty restaurant and we were about to get up before our food was even served while she was complaining to her cook from what she thought was a quiet corner.

Honestly I try to avoid groupon after I bought a $50 one for CCW training courses and found out it didn't cover using a gun or ammo, or the range time, or really anything other than the physical class itself which was held off-location at some church.

>>16459

C'mon man.

The owner chose to get screwed on the deal; the server did not, and the extra $3 really does make their life better.

>the dose makes the poison