/ck/ - Food & Cooking

>>15236

Anon, that's what ham is for. You can still have the big impressive centerpiece while not having bird meat. Plus ham is vastly superior to turkey in any instance.

>>15237

The idea was that I'd be killing myself. Don't have the guts to go through with it, though. There is some light at the end of the tunnel now. The brain slushie might have been a premature action.

>>15244

Wanna fuck?

>>15313

No thanks, I'm straight.

>>14848

No need for hatred;

just find peace in the knowledge that you can do much better.

>>14842

When I get sauerkraut I get the organic hipster unpasteurized live kraut in a pouch. Shit is awesome.

>>14740

Its not all that spicy. I purchase mine from a local asian grocery in town. If a person can eat sauerkraut then they can eat kimchi.

Only the western version sucks. The real deal is good and good for your body too

>>14454

>Beat the octopus

that sounds lewd

But I have heard of doing that to tenderize it, I'm also thinking I may have overcooked it the first time. I think for my second attempt I will beat it in the sink and instead of simmering it in water, I'll use red wine and vegetables.

>>14481

Physically tenderize it. Also, to keep it from getting rubbery, it should be cooked very fast or very slow. A quick grill or a few hours in the slow cooker. It's the in between phase where it turns to rubber. I've also heard it's good pickled.

Beat the meat with a wooden rod or freeze solid and thaw. The ice crystals that form in the meat help tenderize it.

Go to Miller's Pub in Chicago, and order their calamari. Best sex of your life.

>>14454

>scrub with salt in the sink to remove algae etc from surface (often done before you buy it) then rinse well

>physically tenderize- honestly freezing it is the best way to do this, as the ice crystals really break up the structure inside, but beating it with a rolling pin or something will help as well

>braise low and slow until as tender as desired, then sear

>>15084

Soybeans are relatively cheap protein and fat, so you'll often find soy used as filler in place of more desirable ingredients in pre-packaged foods. Processed soy 'replacement' products (like vegan meat or cheese substitutes) often range from tolerable to terrible, and never as good as the original that the product is trying to replicate. Other than that, soybeans are just fine as long as you don't expect beans to be something they aren't.

Soy boys aren't really a thing; they'd be faggots with or without the soy. Soy milk is just a trend for them right now, like the faggot version of bacon but, ironically, with less meat.

>>15286

>just a trend for them

Man, remember sriracha?

>>15085

This. Soy really becomes a problem if it's exclusively the only thing you eat (hence the soylent effect).

>>15309

well in supermarkets they do

and i can't really be bothered to search beyond that

>>15201

>>15211

I got 2% fat cottage chese, desu

does that make anything different

>>15241

Yes, that's low-fat cottage cheese, and low-fat anything (especially dairy products) taste like rubbery ass. Get full-fat cottage cheese and experiment between brands to see if there's one you like.

>>15195

There are other kinds of cheese mate and they're just about as healthy but loads more tasty. Don't limit yourself.

>low fat

>ever good

I dunno but I want their Clam Chowder recipe, that's some good shit.

>>15256

I haven't been able to find a leak from any employees. Don't they have disgruntled employees?

Have you looked at the ingredients in your favorite brand? Sometimes they give you the proportions, too.

>>15248

If you're only using chickpeas and sesame, then you're doing it wrong. You also need garlic, olive oil, and lemon juice, and your sesame needs to be in the form of a ground paste called tahini. As long as you include all these ingredients, there's almost no wrong way to make hummus. Just experiment and find what proportions you prefer.

One more thing is peeling the chickpeas. It's not completely necessary but it does improve the texture. Most of what you buy in the store is made with chickpeas peeled by some industrially efficient way. If the texture is bothering you, this may be the reason why.

Additives. Probably a decent amount of sugar too.

>>13902

And I already took away the wordfilter a long time ago.

>>13903

Nigger.

Just checking :^)

>>13903

glad the BO is still active here. i got a new phone with a better camera so i can finally start taking pictures to post again. thanks for keeping this slow faggotry alive

>>13903

Thanks nigger.

I sometimes like wordfilters when they actually replace a word with another as it increases the net amount of absurd shitposting on a board, but that one didn't even replace it with anything.

>>13903

noice

>>15208

Turkey Roast, Brisket, Mashed Potatos, Candy Yams, Rice, Peas, and Mahshi.

We already have a Thanksgiving thread.

Oats are good. Rolled or steel cut.

What I have been doing lately is to cook rolled oats in milk then add peanut butter and sliced banana.

I also like to cook oats and diced apple together then add cinnamon and brown sugar.

>>15194

May I ask for a picture?

>>15145

That is one abused butthole.

Not for the faint of heart:

squeezy cheese and kit-kats

>>14644

YEAH BOI GET DEM GAINZ

>>14642

Now tell me why I would fill them with feta instead of wrapping them with bacon.

Meatless chili.

Tempeh, a mix of beans, chillies, garlic, and a few spices. I left out the sweet beer this time.

>>14436

Almond milk is mostly water. I've used pea milk for things, and I can say it's tastier than actual dairy.

>>15156

I've heard that putting an egg in a pan and cooking it tastes strangely nice, but I'm not sure I'd ever want to try something crazy like that.

>>15158

Eggs on pan of any kind are pretty low tier shit though. Either boiled or raw.

>>14661

Who cares if it's part of the oh so exclusive grilled cheese club, so long as it's delicious? Or in other words, what's in a name? An open face egg sandwich by any other name would taste as good.

>>14663

>Who cares if it's part of the oh so exclusive grilled cheese club, so long as it's delicious

It's not so much an exclusivity or taste issue as it is keeping named foods well defined. For example, if you add ham to a grilled cheese it becomes a ham melt.

>An open face egg sandwich by any other name would taste as good.

Most foods are named based on the "star" of the dish. Adding cheese to an egg sandwich doesn't make it a grilled cheese with egg but adding an egg to a grilled cheese sandwich makes it a egg sandwich.

So the question is, at what point does a grilled cheese no longer have the properties of a grilled cheese and instead become any other type of sandwich?

Are there any ways around the definition of a grilled cheese that don't detract from the sandwich?

As in, is it possible to add ham to a grilled cheese, while keeping the "star", without overloading it with cheese, and it still fitting the definition of a grilled cheese?

>>14670

With two pieces of bread it would be croque-madame, with one piece of bread it would be an egg-in-the basket

It's less about saving money and more about having made it yourself.

>garlic

>stink

Nigger, garlic smells as amazing as it tastes.