On the future of /ck/ and 8kun
Since 8chan/8kun is going through some controversy regarding censorship I figured i'd clear up some things: warning, rant ahead
I won't be going anywhere as the BO unless Ron/Jim decides to remove me for whatever reason.
If the unfortunate day happens that 8chan/8kun goes down forever however, I guess that's the end, i'm calling it quits if this site goes down. Imageboards have become hives of drama and other inane bullshit of which I do not want to be associated with anymore.
There's no reason to panic just yet and I won't be going anywhere for now, but keep this in mind, this site is on very thin ice with all the controversy it's had the past years, especially last year with all those shootings.
Viral ramen hack (the kewpie mayo & garlic hack!) (8kun doesn't display YouTube shorts)
https://youtube.com/shorts/Eg128Y156k8
Based on this viral video from Japan: https://youtu.be/z-tCi36Ozyc
Where I live it all costs a fortune in the stores, imagine paying over 30$ for 26oz liquor or a 12 pack of beer, I'm looking for a company that doesn't give a fuck and will just mail it to me cheap and in bulk (bonus if they accept crypto) I'll deal with the legal aspects myself
>be me
>coworker fired and I have to do his stuff till we find a replacement.
>need to make large batch cookies daily.
>have the best autistic guy in our kitchen.
>best autistic guy loves scooping drop cookies.
>give him the dough and he grabs the yellow scoop like it's Excalibur.
>washing hands and see him line up the first perfect drop.
>he's smiling like it was Christmas morning.
>20 min later walk in and see 3.5 sheet pans
>perfect grid, machine-like precision placement
>say thank you great job
>he walks out like he just won the super bowl.
Do you have any recipes I can make for him?
Need 80, 2oz portions by 3pm. Best autistic guy gets to work at 1.
Moving on
We have officially created a new board over at https://8chan.moe/ck/
Come join there if you're sick of pictures getting deleted for no reason at all
I AM THE BESTS COOK ON /CK/
Text copy from the image:
== The Official 8Kun EARL GREY TEACUPCAKES Recipe ==
(Based on https://www.taste.com.au/recipes/earl-grey-tea-cakes/ \
a359f0b9-a35d-41b8-9434-35f80fa6edf2)
2 Earl Grey tea bags
1/4 cup boiling water
1/3 cup milk
100g of sunflower oil (or melted butter)
2 eggs
160g white sugar
190g self-raising flour, sifted
1 teaspoon of baking powder, sifted with the flour
(From the original recipe, but I didn't have any icing sugar)
Marmalade icing
230g pure icing sugar
1.5 tablespoons breakfast marmalade
approx 1.5 tablespoons fresh orange juice
Preheat oven to 180C (my oven was a bit hot–try 170C next time?).
Oil-spray a 6-fer muffin pan.
Empty the tea leaves from the tea bags into a cup and add the boiling
water. Set aside for 3 minutes. Stir in the milk and then transfer to a
large bowl. Combine and wisk the wet ingredients, eggs, and sugar
together well, making sure any sugar isn't missed.
Add about 25% of the flour and wisk in until smooth. Repeat until all
the flour is done. Then beat until the mixture is pale and creamy and
looks slightly airated and bubbly from the baking powder starting to
activate.
Spoon the batter into the muffin tray. Bake in preheated oven for 20
minutes or until the knife-test comes out clean. Would be best to rotate
180 degrees at the 10 minute point, but be careful not to shock the
batter causing it to collapse.
Turn off the oven, open the oven door, leave for 10 minutes, then bring
it out to cool further on a wire rack or the like.
Original recipe's Maralade Icing:
Combine the icing sugar and marmalade in a small bowl. Add enough juice
to make a very thick paste.
Use a teaspoon dipped in hot water to spread the icing over the tops of
the cooled cupcakes. Set aside for 15-20 minutes to allow the icing to
set.
SOME MEN GO INNAWOODS TO STOP BEING WEEBS. SOME MEN DON'T.
Getting a vertical together… On how to cook small-grain/sushi rice properly in a JetBoil, considering the practical situation when camping.
I haven't quite made it an ideal camping method yet (long cooking time by Jetboil standards=uses a lot of gas, baking paper & etc), however the at-home results are in.
This pic: what's needed. That's a gō/180g worth of dry white small-grain rice. There's also the frying pan holder that comes with the Jetboils.
Subway: Eat Fresh
What do you get? I ask for the usual and they already know:
>White bread
>Provolone Cheese
>Spicy Italian meats
>Olives, green peppers, onions, tomatoes, jalapenos, peppurchinis, spinach
>T O A S T E D
>Lastly, gimme a dash of vinegar
Bear in mind Quiznofags need not apply.
Bread making
I want to make some bread, but yeast is expensive over hear, so I'd like some advice with starter dough. I heard that if you keep it in the fridge you only need to feed it once to make sure the bacteria is healthy, but I'd appreciate some first hand experience advice and pitfalls.
I've made bread 2 or 3 times but never tried to make a starter dough
What is /ck/ cooking today?
Old thread: http://archive.is/iODGQ
Mexican corn bread
'Swedish' meatballs
Purple hull peas / okra/ beef bacon
Mussels' recipes
Looking for tasty and easy mussels recipes? Wine, garlic, curry ? How long ?
What would be Jean Claude's advice ?
https://odysee.com/@cookingwithbenoit:3/no-comment-mussels-and-white-wine-moules:3
Is european cuisine even real?
Outside of cheesemaking and some forms of breadmaking:
There is no cooking technique or flavor that is unique to Europe.
All the most oft-cited flavors and ingredients of Europe–rosemary, thyme, milk, butter, parsley, carrots, all originated in various parts of the Middle East.
The biggest defining feature of European cuisine is not what flavors it has, but what flavors it lacks.
It's similar to how people cite steak as an "American" food. It can be consumed more in the Americas due to land availability, but it exists globally and has been eaten everywhere forever.
But that shouldn't matter, since European gastronomy is a powerhouse of cheese and breadmaking, right? Wrong.
The unfortunate truth of the matter is that population movements into Europe have changed the genepool significantly since the neolithic. Namely, Southern Europeans contain a large degree of Middle Eastern ancestry, anywhere from 50-80% of their total genome.
Virtually all forms of cheese and breadmaking originate in these highly mixed Mediterranean areas. Thus, the only "real" European cuisine exists north of the Danube.
And thus, when looking at the gastronomic traditions of Germany, Scandinavia, Britain, and company, we can see quite summarily that there is no cuisine to speak of.
National Cuisine Rankings
ITT: We rank national cuisine.
>God Tier
French
Italian
>Great Tier
Japanese
Greek
Cajun
>Good Tier
German
Mexican
American
Chinese
Moroccan
Persian
>Meh Tier
Most Slavic
Most Latin American
Most African
Vietnamese
>Awful Tier
Turkish
Arab
Korean
>Shit, Nigger, What Are You Doing Tier
English
Scandinavian
My mom saw some documentary on Shitflix and now I have to be vegan for a year.
Someone at my mom's church tolder about "What the Health" and now I'm stuck living off of this shit. It was standard bs about how "We don't have teeth like carnivores," and other BIG FOOD, BIG PHARMA trite. They actually said one egg is on par with eight ciggaretes and I was struggling to not laugh at these retards. Any tips on making this somewhat better.
Pic Unrelated.
8chan food bucket list
Let's compile a list of foods and dishes anons should have eaten at least once in their lifetime. Try to keep it based on ingredients and preparation and not places. So no cheesecake X from fagbakery in NYC or something like that. Post pic if possible so I can make a nice infographic once we have compiled the list. Also try to include the country the food originates from if not obvious and why it should be on the list.
BURRATA
Italy. Burrata is to Mozarella what real Champagne is to some cheap sparkling wine. Burrata is similar to Mozarella but with a finer taste and a liquid, creamy core. I'll never forget the first time I tried this in Italy. It tastes like angel titties.
You only eat 10 food items for the rest of your life
>You only eat 10 foods for the rest of your life (excluding water/vitamins etc)
>you can be kind of vague but not too vague (ie bread isnt donuts also you cant reprocess the food into something wildly different)
>post them
1 Bread (grain)
2. Rice (grain)
3 Potatoes including yams (vegetable)
4 Asparagus (vegetable)
5 Green bell peppers (vegetable)
6 Bananas (fruit)
7 Date fruit (fruit)
8 Beans (fruit)
9 tomatos (fruit)
10 Sriracha sauce (condiment)
Help me with my food Critic path
Hi. I am becoming a food critic however, I'm an absolute beginner when it comes to food/drink reviews so I want your help, wisdom, and tips when comes to over viewing and reviewing foods.
I'm creating a Storyfire channel (I'm not going to start my Channel at BitchTube where all the clusterfucks are there) where I give out detailed taste of drinks and foods, reviewing and supporting your local food stores instead of Corporate garbage foods.
I somewhat know where I want to go… though I don't know where to start. Again, I never reviewed foods and drinks before so I am an absolute beginner at this realm I never stepped before until now. I don't want to be that generic guy who just says "I like it so i think you should buy it". No! I want to be an actual food critic a charming personality with a great detailed taste for foods.
So please tell me how can I improve the quality of my taste so I can give details, should I write a script or film myself while I review the food/drink, where can I advertise and find my audience, who look up to, what the first foods/drinks to review, will speaking slow help with mindful eating help me in my review, and etc. I have so many questions to ask you all. So please give me tips, tricks, advice, wisdom, answers, and etc for becoming a food critic.
Thank you all.
Lamb kebabs
Sup /ck/
I wanna cook some lamb kebabs on my Weber kettle next weekend. I'll be buying a whole lamb shoulder and dicing it up into roughly 1.5" chunks and turning it into kebabs. I want these kebabs to turn out moist and tender, however all recipes I've come across online instruct you to cook the lamb over direct heat, for just a few minutes. Won't this result in the lamb being tough? Could I instead cook the lamb at a lower temperature, for a longer time?
I've cooked many lamb shoulders low and slow before (both in the oven and on the kettle), but am not sure how to cook what is essentially a diced lamb shoulder and still achieve that tenderness and succulence.
Any advice is much appreciated.
tl;dr how to cook diced lamb shoulder low and slow on charcoal bbq
Recipes you've recently discovered
Any recently discovered recipes? I recently discovered chicken Paprikash while reading dracula. Today I made 'pork Paprikash', deboned and roughly chopped pork neck, simmered in sour cream for at least 30 minutes made it super tender. Both the chicken version and the pork version I've eaten with barley, would definitely recommend it.
Cast Iron Creed
This is my cast iron. There are many like it, but this one is mine. My cast iron is my best friend. It is my life. I must master it as I must master my life. My cast iron, without me, is useless. Without my cast iron, I am useless. I must season my cast iron true. I must cook better than my neighbor who is trying to out cook me. I must serve him before he serves me. I will… My cast iron and myself know that what counts in this kitchen is not the steaks we sear, the noise of our sizzle, nor the smoke we make. We know that it is the plates that count. We will serve… My cast iron is human, even as I, because it is my life. Thus, I will learn it as a brother. I will learn its weaknesses, its strength, its parts, its accessories, its oils and its handal. I will ever guard it against the ravages of water and damage as I will ever guard my legs, my arms, my eyes and my heart against damage. I will keep my cast iron clean and seasoned. We will become part of each other. We will… Before God, I swear this creed. My cast iron and myself are the defenders of my stomach. We are the masters of our hunger. We are the saviors of my life. So be it, until satisfaction is America's and there is no hunger, but fullness!
Kitchen Hardware Thread
The thread to discuss various kitchen hardware and utensils.
Has someone here experience with grill pans? I have never used one and I'm thinking about buying the cast iron one in the picture. But there are others like aluminum, nonstick or some have enamel on the inside. What's best? I mainly want to use it for steaks, sausages and veggies.
Banana Bread Thread aka Loaf cooking thread
Made my first banana bread today. I didn't burn it, but the crust seemed a bit thick and hard, and the taste was a bit bland. Moistness was fine I think. I only had 1 overripened banana and the other 3 were regular. Is this the reason the banana flavor wasn't more prominent?
How can I make this better?
Anyone have a fav recipe they wanna share?
Also, other loaf recipes: Pumpkin etc
pancakes
tried making pancakes for the first time today
one cup white flour, two cups water one egg, it was enough for around 4 pancakes
put a tablespoon of sunflower oil on the pan before each pancake
but each of them still kept sticking and if i tried to flip them they'd end up falling apart. only the last one didn't fall apart, but the only part of it that got cooked was still sticking to the bottom
wat do
Truly Native Dishes
In this thread:
>country (or just enable flag if not VPN/Tor)
>best dish you can think of using only ingredients that were native to your country before written history
For example, Italy would NOT be able to use tomatoes, Ireland would NOT be able to use potatoes, Europe would hunger for all their favorite spices and Thailand would NOT be able to make Pad Thai, among other things.
2019 Summer Infinity Cup
GREETINGS /ck/
The Infinity Cup is returning once again, and 8chan's boards will be fighting it out on the pitch to claim divegrass supremacy. As a board that has participated in the Cup at one point or another in its history, you are invited to the reveal stream for 2019 Summer edition of the Cup. On Saturday June 22nd, at 3 PM EDT/7 PM UTC, on cytu.be/r/8cup I'll be giving you guys an early look at the Cup's 5th edition, which will include revamped aesthetics, team stadiums and other quality of life improvements I've figured out how to do in PES 17. Hopefully this will get anons back on board with the Cup, considering it has struggled mightily since its 2nd incarnation.
So how is it going to go down? I'll be staging a couple of exhibition matches between teams using their rosters from the last Cup, and we'll shitpost our merry way through the stream. Once the stream ends, entries will be open for the Cup, and boards can start putting together/editing their rosters and kits. Entries will close in early July, the field will be determined, and the Group Draw will take place approximately a week before the Cup kicks off in August. I'm also hoping to possibly introduce managers for the Cup, although I'm still working out the details to keep this from devolving into a namefag dick measuring contest. I hope you all will tune in, and in case you aren't caught up on your board's history, I've provided some links below to get you caught up:
http://infinitycup.shoutwiki.com/wiki//ck/
Whisky and Whiskey
Let's have a thread about the good ol' brown liquid. What whiskies do you guys enjoy and how far down the rabbit hole are you?
Ever since I got introduced to scotch with pic related ive spiraled down into the brinks of whisky and 2 years later ive found myself only buying expensive cask strength independently bottled juice over quantities outside of the occasional Weller or Wild Turkey.
what to do with lots of meyer lemons
meyer lemons to be exact
i baked several batches of lemon bars but after a month and a half of far more sugar than i usually allow, the weight gain was noticeable
which is the crux of it - not sure what to do with lemons that doesn't involve sugar
i packed a few quart jars as per the salt-fermentation method but I really see that as a great option
What are foods that you absolutely hate?
For me its raw onions. I hate their texture, flavor, and they overpower everything else that is with them. I have absolutely no problems with onions if they are cooked in some way. In fact I think fried, grilled, and sauteed onions are fantastic and onions mixed into a salsa are fine.
Raw onions for some reason though are absolutely disgusting to me and if I cant pick them out of a meal then I will refuse to eat it.
Exotic Food
Well have you tried those fancy food anons?
What's the first exotic food you've ever tried?
How did you cook it?
Does its taste warrant its price?
For me its the Sea Turtle's eggs. Since i live in Indonesia where there are alot of sea-life, and you can already guess Sea Turtles nest their eggs at the beach, its just the matter of catching one when its laying eggs. Unfortunately, the egg poachers have put a huge dent into the Sea Turtle's population and the government is putting a pressure on them. Buying these isn't illegal mind you, but to find a seller you have to find around and the price is very steep compared to normal eggs. For these egges, you will have to cough up 0.6 - 1 dollars each, and the price depends on the sellers.
The eggs themselves are around around the size of a ping pong ball, its shell is a softshell and its tougher than it looks. For what you can do with it, well not much to say, since every people that i've met that has eaten these said that they always boiled them, i guess expensive products means less experimentation. So, i do what they always do, boiled it in a pot. I added a few chops of green onions, a pinch of salt to taste, and a few cut screwpine leaves. The yolk has a runny texture, and the thing that sets it apart from chicken egg or duck egg is that the yolk can't be hardboiled, the most you can get out of boiling it is that it'll be a softboiled egg every time. But the taste is waaaaaaaaaaaaaaay better than good ol' chicken egg if i could say, the taste is hard to explain in english but i could say its a blend of having a cheese fondue-like consistency and the taste of a really good softboiled chicken yolk.
All in all, while i felt kinda bad for eating these, they taste pretty good but not enough to justify its price. There are alot of local rumors of it being a 'super-food', and people near the coast usually eat one when they can since its rumored to give you better sexual vigor. I don't know how true this is, but since theres barely any research on this, and i don't think i will. Also these things are 'halal'
Well? whats about those culinary escapades then?
This is not my image by the way
Old-fashioned cooking
Anyone wanna share videos, books, recipes, etc. of old-fashioned cooking (pre-WW2 and older)? I'm finding that a lot of these meals, while simple and easy to make, are healthier and cheaper, and just plain tasty. And there are a lot of old-fashioned techniques for food preservation that don't require refrigeration or a ton of toxic preservatives, so it's great for campers and survivalists as well.
How long can you keep reusing pasta water?
I’m 86 years old and I have been using the same pot of water since I was in my early twenties. I even carried that pot of water on my lap when I moved across the country –which was possible before 2001– and the water is so starchy that it has essentially congealed into goop. Now, the pasta just steams while sitting on top of the goo. Also, about 40 years in, I noticed a great earthy funkiness in my sauces, and realized that the water was fermenting.
so, im a vegetarian, and i went to eat at my brother's street shitter friend's stinkdian holiday house party last month. he said all the food he was serving was vegetarian. after we sat down i bit into one of the samosas, and i swear to god i tasted chicken in there. but it took me a few seconds of chewing to realize. and when i did, i spit out this pajeet faggot's chickenshit and emptied my mouth all over the old granny across from me. she couldnt see me though because it was all over her glasses. anyway, long story short, apparently vegetarian to indians means they dont eat cow.
Home cooked meals(pressure cooking eventually)
Sup /ck/!? I have a home alone holiday and have some home cooking to do. I thought I could start a thread and see if we can get the ball rollin' with other anons in here. Feel free to contribute and talk shit at my cooking style, 'cause I'll be dumping some favela cooking here. I will just dump the meals I get done on the holiday. I have some T-bones, ruckle, chicken sausages, etc.
The first day, I grinded the ruckle/red meat, so I decided to use the pressure cooker with some vegetables and try a little bit of intuition to get me a complete meal with rice and baked beans. It seems a lot of work, but it isn't because you can get 2 full meals and leftovers to soup it up at night really easy if you know the drill.
It has lots of protein, iron, fiber and low fat/cholesterol. The rice will complete the amino-acids necessary cause beans are incomplete proteins ok? Don't worry, this is really complete meal. This thing is a pain in the ass, but it is sure worthy.
>The trick here in this meal is knowing how to; mashed garlic+salt, sizzling along with the onion.
BAKED BEANS
>4* tea-cups of beans, 2 if one person
>water, lots of it(if 4 portions, add water until cooker handle markings)
''*only if you want to freeze some portions for later in the week, 'cause you don't want to cook it for 40 minutes every time you want to eat it.
Also be smart about the water and the marking, or else you gonna get a hell of a surprise. I mean, seriously anon, don't fuck it up.
Sort and wash beans, no impurities like little stones or other shit. Now you add it on the pressure cooker and pour the water 3 fingers above the beans level, be generous. If you want to get it wrong, you don't want to burn your beans. 40 minutes of cooking after the vapor starts whistling. Take it off and now you have pressure-cooked beans. Take a portion(2 serving spoons) and freeze the rest into some tupperware™, bonus if you have some ice-cream pot to disappoint unwanted guests.
<le_trollface.jpg
kys.
MEAT
>500g of grinded ruckle
>1 potato
>1 carrot
>1/2 onion
>1 garlic head
>olive oil
>cooking fat
>salt
>english sauce
Peal and slice potato and carrot. Slice half onion and all garlic in little pieces(squares). Separately, smash garlic and add salt(be generous, maybe 5 teaspoons or more, you'll not be using all at once). Get the pressure cooker on the stove with olive oil and cooking fat(1/2 teaspoon). Add smashed garlic, just sprinkle it and spread like paste on the bottom, when it starts to fry and gets brownish/good smell, add sliced onions. Mix it all up and let the onions get that golden hue. You can add a teaspoon/tablespoon(preference) of english sauce to it while it is on stove. Add the meat and get a wooden spool so you can mash and separate the big chunks of meat. While you do it, you can add some table spoons of water so it doesn't get too dry. You can add sliced potato and carrot while you get all to tiny chunks. Once done, you can add water until it covers all the meat. Seal the cooker and mark 10-15 min. Depending on the fire and the pressure cooker quality, it will be done. You can always reduce the water once you open it, letting it on the stove for a while, don't forget to mix if you do.
RICE
2 tea-cups of rice
4 and 1/2 tea-cups of water(2x safe)
oregano leaves
mashed garlic(from previous round)
1/4 onion(you can save a bit for later)
You can cook it on those japanese rice cookers, but you can't add the stuff I did, because it doesn't fry the stuff. Or, you can do it oldschool like I did. If later, pre-boil water separately, then same process of meat on mid-sized/regular pan:
On the stove(max) goes olive oil, fat, garlic, then onion and rice. I know, just let rice get all that stuff together, while you mix with a wooden spoon to get the golden hue from olive oil for a while. Add boiling water to it and oregano, let it on the stove and cover pan. After 10min, open it, mix and reduce the stove power to a half. Check it(get a spoon and pierce its surface to check water level) doesn't get dry and sticks your rice to bottom, add water if needed(1 tea-cup). I think after 25min or so it will be really nice. Turn it off and close the pan, don't let the rest of the vapor scape. Let it rest for 5-10min.
Now while your rice rests and your meat is ready. You can do the same process on a small pan again with olive, mashed garlic and the rest of the onion(1/4). Now when everything is sizzling, you add the not frozen beans you separated, hot or cold water, it doesn't matter, they are already cooked. Add 2 or 3 bay leafs while it boils and even concentrated tomato sauce, to give it a nice color along with some chopped chives. Once it boils really high and you have dat thicc juice, you are done. Congratulations anon, you now have a fucking hell of a meal for a day or two depending on your appetite. Pic is somewhat related, you're welcome.
eating when flat ass broke
Im unemployed and need advice on saving money for buying food.
What can I buy for under 25-50$ at a local Publix that will last me a week or so and is generally not shitty in taste..?
No, i can't shop anywhere else. I currently live in a upscale part of the town and all the cheap grocery stores minorities shop at are too far away.
i am powerlifter fyi
Hamburgers
Please give some ideas to cook good hamburgers.
I usually just buy packed meat alongside american cheese slices, mustard, mayonnaise and ketchup. I also add toppings like tomato slices.
My hamburgers are very generic and basic. So I want some ideas to make them more outstanding.
most importantly i need them to be:
>cheap
>easy and fast to cook
Carnivore/Meatgang thread
Post all your best meat-based ideas and recipes. They have to contain 90% (no mashed potatoes on the side faggot). The 10% is for non-meat seasonings, toppings, and sauces. Pic related is a grilled ribeye with lemon, rosemary, butter, and bell pepper
Healthy cheap foods - no fatass microwave brownie shit
This is the best fucking meal of all time. I will eat this for the rest of my life.
Cost: so fucking cheap it doesn’t matter. Don’t over complicate it.
>ZERO fat
>as many kcals carbohydrates as you want
>add beans for protein
Season with lime or lemon juice to taste. Also remember to heap on the salsa.
Dine & Dash On $500 Restaurant Bill
This restaurant is in my home town of Warren MI which used to be listed as the “Whitest city in America over 100K in population” but is now roughly 15% niggers and as expected, they brought their nigger culture with them from Detroit.
May 17 2019
Party of 10 dips out on $500 bill at Japanese steakhouse in Warren Michigan
Another dine and dash in metro Detroit has left a Japanese steakhouse and bistro out more than $500 after a large group decided they weren't interested in paying for their food on Mother's Day. And make no mistake, this was no accident.
That's what a Warren police corporal said while assessing the surveillance footage of the group eating. The owner of the steakhouse agrees.
"They know they didn't pay," said manager Yukio Oki.
Oki runs the Sagano Japanese Steak House & Bistro, located on Dequindre Street. He said party came in around 8 p.m. and included three small kids and a baby. Despite the connotation of a "Dine and Dash," the video surveillance is anything but.
The group is casual about their exit, meandering around their seats as they begin to leave. As kids twirl around, a couple even hugs. The group had asked the $530 bill be split among five tabs. The waitress never had a chance to deliver those bills though as the family had already walked out.
"It's Mother's Day, it sets a bad example," said Oki.
Police aren't just leaning on intuition in their suspicion that the group never intended to pay. They didn't make a reservation or call in - so police have little information to go off of. Which is why they're asking the public to review the video. If they recognize anyone, they're asked to call John Gajewski, the detective working the case at (586) 574-4793.
>For me there was fruit and about one-half cup of coffee, with a home-made cereal made from boiling together two parts of unground wheat with one part of rye. To this was added a roll and a strip of bacon which went mostly to our dogs.
What is this thing our greatest President had for dinner each day?
WE'VE BEEN NOMINATED FOR 8CHANMANIA'S SITE WIDE EVENT!
What is it?
/v/ Nominates 32 fighters to fight for the Champion's Belt and a chance to fight in the 33rd Mania and win the season championship
This week we're having a site wide event and we want YOU to nominate a fighter, so please pick who you think represents the board the most, and then come join us at https://cytu.be/r/8chanmania on Sunday May 12th at 2pm EST to watch your fighters win!
/ck/ McBurger challenge
It's entirely too dead around here, let's shake things up a bit by having a bit of an experiment.
Go to your local McDonald's, or whatever your equivalent is of a cheap, shitty American burger joint, and buy yourself a Mcburger, plain, with or without cheese, or as many as you want.
Now, take that Shit home and do whatever you can to make it edible, whether that's perfecting a Burger, or making a Burger casserole of it.
Have to use the entirety of the burger in the dish, meaning Meat, Bun, and the processed cheese.
So… I'm starting to grow my own cherry tomatoes from a little "Do it yourself" kit, and now I have my little plants growing in a proper pot. Still, I had been thinking how to crossbreed tomatoes with another vegetable to make a delicious abomination like tomapeppers or something like that.
Also I was thinking about putting some white clover all over my pot's soil to keep fertilizing it while my tomato plants grow.
Any advice/tricks/whatever?
Food growing general thread?
This is my swamp. Seriously though I got a ten pound box of award winning Vidalia onions and I'm trying to figure out what to cook with them before they eventually go bad. Three of them went into the fridge for slicing. Probably going on sandwiches. Eight of them went into sous vide bags with garlic, coconut oil, and lager. Now I have about nine left. So what do you usually do with Vidalias. I guess I could eat them like apples but I'd rather cook them. Any ideas? Also that smell sweet Vidalias leave on your hands after slicing them is really pleasant.
Your latest culinary cock-up?
>homemade Greek yogurt
>drop crock pot
>it shatters
>mfw
Could’ve been worse. Could have been full, instead of only <2 cups left, so the mess wasn’t as bad as it could’ve been. And I only got a small cut on my foot from a flying shard. And I got the pot for like $6 from Goodwill. And I still have my second one; making two gallons at a time is too much for one guy anyway, especially regarding fridge space.
Truely Homemade Yogurt
How does one go about making a truly homemade yogurt? Every single tutorial or guide I find requires one that already has a starter, or uses a store-bought yogurt, except for this: http://archive.fo/KCQz6
From what information I've gathered, the biggest factor seems to be the milk itself, in that it has to be either raw, or pasteurizes. The things it cannot be are homogenized and ultra-pasteurized.
Would I really be able to use sourdough starter to make a yogurt starter? My sourdough starter makes a really sour bread, so I've been wondering, but I'm hesitant.
I figure that if push comes to shove, I'd settle for buying a mesophilic starter, since I'm used to doing fermented foods that take time vs attention.
More Seattle restaurants close doors as $15 minimum wage approaches
Seattle’s $15 minimum wage law goes into effect on April 1, 2015. As that date approaches, restaurant across the city are making the financial decision to close shop. The Washington Policy Center writes that “closings have occurred across the city, from Grub in the upscale Queen Anne Hill neighborhood, to Little Uncle in gritty Pioneer Square, to the Boat Street Cafe on Western Avenue near the waterfront.”
Of course, restaurants close for a variety of reasons. But, according to Seattle Magazine, the “impending minimum wage hike to $15 per hour” is playing a “major factor.” That’s not surprising, considering “about 36% of restaurant earnings go to paying labor costs.” Seattle Magazine,
“Washington Restaurant Association’s Anthony Anton puts it this way: “It’s not a political problem; it’s a math problem.”
http://shiftwa.org/more-seattle-restaurants-close-doors-as-15-minimum-wage-approaches/
Why? Chicken thigh
So how shit would this recipe be in a slow cooker?
Ingredients:
3 tbsp butter (more if needed)
3-4 tsp salt
3 onions, sliced
Quarter cabbage, sliced
1kg chicken, diced
1 green bell pepper, sliced
2-3 tbsp garlic
2 tbsp tomato paste
1 can diced tomato
3 tbsp sweet paprika
2 tbsp smoked paprika
3-4 tsp hot paprika
3 cups of chicken stock
The 8chan Cup 4
GREETINGS /ck/
The 4th edition of the 8chan Cup is fast approaching. First kickoff is set for January 4th, 2019 at 08:00PM UTC and your board is a part of it. The Cup will be a 32 team tournament, first with a group stage followed by the 16 team Knockout Round, all to determine a champion board of the site. The 3rd editon of the Cup saw the debut of 15 different boards, all of which are returning to shoot for glory once again, amongst revived boards and a few new ones as well. The Cup is being defended by >>>/christian/, who grinded out a 1-0 victory in the Finals over newcomers >>>/ita/. Eternal powerhouse >>>/bane/ managed to claim 3rd place over >>>/strek/ by stopping the Trekkies potent offense and pouring on four goals of their own. For a full breakdown of the 2018 Summer Cup, please take a look at the wiki http://infinitycup.shoutwiki.com/wiki/The_8chan_Cup
In 2019, your board has been drawn into Group B, with /gamergatehq/, /tv/, and /a/. Please use this thread for pre-tournament hype and also any MINOR tweaks that may need to be made.
For the full wiki: http://infinitycup.shoutwiki.com/
For the stream: https://cytu.be/r/8cup
Coffee
So I just found out I can't have wheat, and possibly several other gluten-containing grains. And it turns out that most artificial coffee creamers are soy-based or at least contain it for emulsification purposes, and soy can set off gluten intolerances. This is very unfortunate, because my living situation makes cream hard to store, and besides that I'm lactose intolerant.
What the fuck do I put in my coffee?
Coffee General, I guess.
THE 8CH CHALLENGE
Can you cook a meal using nothing more than salt, pepper, and eight ingredients which start with CH?
RULES
Your ingredients must, in English, start with the letters CH. Adjectives, such as colour, are not included in the name. This means you can use cherry tomatoes, but not, for example, "chopped" tomatoes.
If your ingredient has more than one word in the name, the FIRST word must start with CH, so cheddar is allowed, but "parmesan cheese" is not.
If your ingredient name starts with a location, that location must mean the ingredient is distinct from others. This means Chilean bass is allowed, as it is different to bass found elsewhere in the world, whereas Chinese rice is not allowed, as it is not distinct from rice grown in other countries.
Your ingredient must be obvious from the name you give. This avoids workarounds like saying "cheese" to be able to use ricotta, for example.
Let's see what you can come up with.
/v/ invites you to an awful cooking stream
Hi /ck/! Dunno if you guys are alive, but you're invited to tonight's
Ghibli with Jack
cooking cytube stream /v/'s Uncommon Time is holding in a couple minutes. Come on by if you want to see some thot horribly fuck up simple meals like bacon and eggs.
Instant Ramen General
A lot of ramen threads end up being about the things you can do to an ordinary ramen package to make it better, although all the typical suggestions do usually help they can also raise the cost to the point where if you're going to buy extras–should just cook your own soup from scratch because it will be superior than any fancy-ed up ramen packs.
What as-is ramen have you purchased and found to be of the highest relative quality? Try to keep it under $5.00 a bowl because at that price you could easily buy a hot lunch that is much better than ramen.
Whatever just share your noodle experiences.
greek spread
I was at a party the other day and somebody brought this spread that was supposedly greek, had lots of garlic in it and the bulk of the spread was supposedly MADE OUT OF BREAD, i forgot the name of it, does anybody know what i could be talking about? shit was so good
THANKSGIVING MEGATHREAD
IT'S TURKEY TIME
>What are you cooking? Care to share your recipe?
>What are you looking forward to eating?
>White or dark?
>Favorite dessert?
>Favorite leftovers?
>Does gravy go on everything?
For me:
>Cranberry sauce with honey and orange, this one https://www.wellplated.com/homemade-cranberry-sauce/
>My mom's mashed potatoes mixed with every dairy product ever
>Dark
>Apple crisp
>Classic turkey and cranberry sauce sandwich
>YES
Also welcome: share Thanksgiving stories, request recipes, give turkey roasting tips, extol the virtues of tofurkey and get called a faggot.
Octopussy
How do you cook octopus, /ck/? I just cooked one and it turned out okay, I simmered for about 30 minutes, until I could pierce the flesh with a knife without much resistance. Then I drained it and let it cool. After it cooled I tossed it with olive oil, salt, and pepper and then grilled it for about 5 minutes until browned on both sides. The flavor was quite good, but it was a bit chewier than I would have liked. A couple pieces of the arms were quite tender, but parts of the mantle were pretty rubbery. What do you guys do to get better flavor/texture for your octopus?
Easy to make Breakfast.
Anyone have any tips on making a classic american breakfast? I usually make two american grilled cheese sandwitches or four eggs with cheese, a bagel with cream cheese and some sliced tomatos.
With the grilled cheese I put some butter as anti-stick and flavor, let it fry on the frying pan for about a minute, pick it up and put in another slice of butter, flip it, let it cook, add some salt and put it on a plate.
For the eggs: I crack open about four, mix them, rip up some cheese and put it in the mixed yolk, scramble the eggs to the point before its still fluffy, put some salt and then slice up some tomatos and add in a bagel with cream cheese.
Anything I can add to this? Maybe some fruits or whatever? Let me know how you do breakfast.
If "proper" grilled cheese cannot have anything between the bread other than various types of cheese does that restriction also extend to the bread itself?
Suppose I hollowed out two slices of bread, made egg in basket, and placed cheese between the slices, would it fit the definition of a "proper" grilled cheese or just be two slices of egg in basket with cheese?.
Supposed you made some type of meat infused bread, would that bread be unusable in a proper grilled cheese due the the inclusion of meat?
kind of dumb youtube tutorials
How to make black garlic in a rice cooker you will need:
>one rice cooker set to low (that will now stink of garlic when you make rice)
>buttload of garlic
>electricity to keep it running for two damn weeks straight (must live next to power plant)
congratulations you saved 5 cents a bulb overall and lost two weeks!
how do i into burger
retard here with little to no cooking skill, best i can do is eggs/rice
felt like getting meat today so i got pork to make burgers
i've got a stainless steel pot, put some oil in it and let it heat up
only put some mild spices in the meat and put them in the pot
took a while for them to cook since i might have accidentally made them too thick, but eventually the inner side looked etable
also put eggs on top of the burger, some green onion too, butter for the buns
it tastes alright and i don't think i poisoned myself in any way, but it still doesn't feel quite right, maybe because i used pork
advice?
Burger recipes
I love cooking burgers. I've experimented a lot since I worked in a country style diner. My recipe now consists of putting shredded colby jack chees in the middle of a burger that is about 4 ounces, cooking over a medium heat so as not to char it, or leave the inside uncooked. Smack some butter on them big ass bleached white buns (Although I found some garlic buns and cut those in half instead) Grill them until they are browned. Bacon cut to where they are about 3-4 inches cooked (Still soft, not too crispy) One thin slice of tomato on the bottom, then the bacon, slice of pepper jack, patty, slice of pepper jack, barbecue and ketchup, shredded lettuce, burger pickles, and top it off with the bun. What are y'all doing? I feel like there is something I could to to make that shit better, but I dunno.
I got a soda stream because the previous owner never used it. What can I do with this?
So far I've discovered mixing orange juice concentrate (fresh orange juice is seasonal and expensive here) with water from it works really nicely. Even better is that because it's just water I don't have to clean the handwash only bottle. Any other ideas?
Good day fine sages of /ck/.
What is your opinion on marination? How much is too much? Do you just usually let it soak for a day or stick to a set time?
I myself am trying to prepare some lamb and some people have suggested I let it soak for about 3-4 hours in balsamic marinade, but frankly I don't really see the issue in just letting it do it's work overnight.
>fads you will never understand
This salted caramel craze is too much.
Can't even get normal caramel without some girl thinking she's trendy for putting fucking salt on a sweet.
I understand caramel can be a little sweet but all salt does is give it a strong savory aftertaste. Drink some water/tea/coffee after eating something sweet instead.
>2018
>normyz still eat meat, eggs, and dairy like they're a staple part of the diet
either go flexitarian, vegetarian, or vegan; any other diet is for lazy normyz with no sense of self-control
but seriously, why do people still gourge on garbage like McDonalds and Red Lobster to this day? if you're going to support an industry that kills animals for your own self-satisfaction and convenience when it's utterly unnecessary and only bad for your health and the environment, at least don't have such shit tastes in food. a living creature didn't die to be turned into garbage, at least give the creature's corpse some dignity and don't let it become shitty McDonalds food or make it a staple part of your diet. flexitarians are cool too but people who are completely oblivious to veganism and just eat meat constantly deserve what's coming to them
Quick to prepare meals
I've got my perfect soup steaming away in front of me, quick to make and very delicious so I wanted to share the recipe with you anons
1. buy several of pic related in several varieties. here are some examples:
>chicken and lee
>cream of mushroom
>beef and tomato
2. buy some cheddar, my preference is matured
3. grate the cheese
4. mix together a packet of each with some of your grated cheese
5. add hot water and continue to stir
It doesn't cost much to buy all the ingredients at all, in addition some canned sardines in tomato sauce on the side tops it all off.
anyone want to share their own meals?
What would be some unusual western dishes to make that don't require a bunch of work? I've been living off of homemade bread for over a week now, and it's getting really boring. I can't imagine eating worse than a futile peasants is doing me any good either. Shortly, I'm going to build myself a screen box to cure meat in, but curing the meat will take some time.
Rate reddit's cookbook
http://www.mediafire.com/download_repair.php?dkey=o3wchulvrof&qkey=ynlygozezyz
You have to let the download restart to view.
Hey /ck/, foreignfag here. I'm going to be visiting the US for the first time for some business in September. I'm going to be about a week in Baltimore, about a day in DC, and about a week in NY. Can anyone recommend some must-visit restaurants and general food experiences?
simple
Ayy /ck/ i have never liked cooking. I don't know if its a disorder or something but i don't like much of the cooked stuff. My favourite foods are like olives, tomatoes, cheese and i can eat em all day. Sure i cook some veggies and ots not like im vegan or something i just eat the shit out of raw fruits and vegetables 24/7.
Ingredients you always use when cooking
Besides soy, I know you guys can't live without it.
Pic related, I'm not a Med, but I fucking love garlic, I put that shit in everything. When I need to snack on something, I eat it raw with a piece of cheese or something. I don't really notice or care about the smell, but I'm a NEET so it practically doesn't matter.
I also really like olive oil and use it instead of other kinds of oil or butter whenever possible.
Cooking / eating with boomers
Share stories
>years ago I asked dad to get me chicken wings
>he has no idea what chicken wings are
>asks me if I mean breasts or thighs
>no chicken wings retard
>he comes back an hour later from KFC
>literally deepfried bones without any sauce
<story 2
>ask mom to pick up some bread from bakery
>she comes home and announces she got me a “long bread”
>doesn’t even know it’s a baguette…
Texas BBQ Megathread
Hey /ck/. I am going to try my first Texas style bbq tomorrow. I was inspired by Robert Rodriguez: https://www.youtube.com/watch?v=ZGOQ_npS4pI
My plan is to use a gas grill and hickory wood chips to provide the smokey flavor. I don't have a charocal bbq or wood fire smoker. Any tips, tricks, or recommendations for getting good results from a gas bbq? Thanks.
Hey guys you were nominated for 8chan cup.
If you will do the following:
Figure out an emblem
Decide your team members
Give me your goal horn
Give me your Anthem
When you've got some stuff deicded post your emblem in a thread for /ck/ on >>>/8cup/ before wednesday. Doesn't have to be your final emblem, just one that represents your board.
quick question to any italians out there:
how much sugar do y'all put in your tomato sauce? i tried to make some homemade tomato sauce the other night but it tasted sour and i didnt like it. i put about 4 table spoons of white sugar in it and then it tasted okay. what did i do wrong?
Bread baking temperature
>"Many basic breads, containing only flour, water, and yeast, are baked at high temperatures, usually 400ºF and above, while breads containing enrichments, such as eggs, milk, or butter, are baked at lower temperatures"
Why tough? I've read the same thing in like 10 different places.
Say I put my butter-enriched bread dough in a high-temperature oven going at full throttle. What's gonna happen?
So i have a shit ton of freshly harvested tomatoes, and little to no cooking experience. How do I make a simple tomato soup? All the recipes i found online want to use canned and precrushed tomatoes, and I don't know what the fuck to do with all these fresh tomatoes.
Also ideas for what to do with tomatoes in general would be appreciated. I have an assload.
Broccoli is the worst vegetable
Bush Sr. was a horrible, gun grabber of a president (When's the import ban EO being reversed Trump?), but I must agree with him here: Broccoli is the worst vegetable.
Garlic, peppers, ginger and onions of all types are as much seasonings as they are vegetables and it's impossible to cook anything of without them. Potatoes need no explanation. Spinach and Kale are excellent at absorbing flavor have pleasant texture in any soup. Carrots and celery are great at absorbing flavor, and they can very much be eaten raw on their own. Cabbage needs the right preparation, but also works within certain dishes. Even cauliflower, a close relative of broccoli, is worthwhile mashed.
Broccoli however has no such qualities. It doesn't cook, merely become less raw, and and maintains its horrid texture no matter what you do. You can't stir it into anything before the end, much less cut it or run it through a masher or food processor. The shape means dressing or sauce doesn't really do much to mask the flavor.
Try to change my mind /ck/. Hard Mode: Actually make broccoli edible instead of finding an obscure vegetable even worse than it
ITT: Unusual recipes
I don't care if it's the description of the recipe or the actual ingredients themselves, just post some odd, tasty looking shit.
>Salat. Take persel, sawge, grene garlec, chibolles, letys, leek, spinoches, borage, myntes, prymos, violettes, porrettes, fenel, and toun cressis, rosemarye, purslarye; laue and waishe hem clene. Pike hem. Pluk hem small wiþ þyn honde, and myng hem wel with rawe oile; lay on vyneger and salt, and serue it forth.
>THE FORME OF CURY, 14TH CENTURY
This is Ye Old Salad, peasants need not apply. I could translate this but most of it's pretty straightforward if you ask me.
Staples of your diet
What is something that you always find yourself making, /ck/?
>Strain a can of mixed beans
>Dice two large tomatoes, or four small ones
>Dice two small cucumbers, or one long one
>Dice two small onions, a medium sized onion, or part of a large onion
>Finely cut up a generous amount of parsley
>Throw all of the above into a wide bowl
>Add two to three caps of balsamic vinegar, two generous pinches of dried oregano, and a drizzle of oil
>Salt to taste, toss, and enjoy
This makes a surprising amount of flavourful salad for such a deceptively small input of ingredients. It's also pretty quick, and relatively cheap depending on what green grocers are like where you live.
>Rinse n-cups of brown rice
>Formulate 2n-cups of chicken or vegetable stock
>Place in rice cooker
>Add n-tsps of olive oil and minced garlic, and stir through
>Cook
>Once rice is done, transfer to another bowl
>Add another tsp of olive oil to loosen it up
>Add salt, pepper, and dried oregano to taste
>Optionally, fry some eggs (scrambled or not) and toss it through the rice
Again, it's a blinking obvious "recipe", but you can't really go wrong for the cost.
Whats the deal with none English white people and their inability to deal with spice?
>American friend claims they found 'super rare worlds hottest ramen'
>Claims eating it nearly killed him
>Links me to youtube videos of americans, germans and french people all nearly dying eating it
>Its just a Shin Cup. Not even Shin Cup BLACK just a regular, not even a Shin Cup BIG.
>mfw i buy these 6 for £3 at ASDA
>Barely spicy at all.
>Canadian friends come over to visit
>All want to try traditional 'the works' kebab in a naan
>Cannot eat it and stop in coughing fits.
>The 'fruity ketchup' which is the mildest chilli is too strong.
>See a lot of asian people from india or korea say 'white people grow up without spice so cannot deal'
>Looking back englands colonial empire days lead to all modern english people growing up with curries and heavily spiced goods as a staple of the diet.
>Mfw watching "chilli heads" eat a seasoning and act like its a marathon.
I realise it sounds like a 'my dick is so big' self aggrandisement but IS there a lower spice tolerance in places like the US and western europe?
It seems like shit we eat in england as just delicious food is some ridiculous strong man trial elsewhere and i dont get it.
One Thread--Two Questions
1. Are you ready to make the next step, from glutton, to foodie, and then finally gourmand?
2. Have you ever experimented with illegal cooking?
For example here in California foie gras is illegal, so presumably somebody who has caught a goose and is force feeding it to death in his suburban home is a criminal.
>when a recipe lists more than six ingredients
This is the shit keeping me from making 'proper' curry. How do you guys do it? Is there a key to it like "look for the important ingredients and ignore things like herbs and spices"?
I can do 'home cooking' style throw-shit-in-a-pot and make all sorts of soups and mixtures to pour over rice, but I've never been able to follow a recipe that has had more than six ingredients.
While I'm at it, shit like "add half a teaspoon of tahini" like fucker where the hell am I supposed to get half a teaspoon of tahini from? They only sell them in 2 liter containers around here. And all this fancy ass bullcrap like "lightly beat two eggs and a pinch of cream of tartar in a froppe dish" fucker I've got a pot and a pan and a slow cooker. I just wanted to make some fucking chicken corn chowder and these assholes have me looking in a dictionary trying to figure out the etymology of half of these ingredients so I know which ethnic supermarkets I need to drive to.
soda
https://8ch.net/sodapop/catalog.html
if you enjoy soda, please join us
Best Pizza I’ve ever ate recipe
Makes one 16” Pizza
Prep Time about 2 Hours
Cook Time approximately 18-25 mins depending on oven and toppings etc
I didn’t include toppings but it takes about 12 ounces of cheese. I prefer a mixture of half provolone and half mozzarella.
Dough:
1 1/2 Teaspoons of Yeast
7/8 Cup All Purpose Flour
1 1/8 Cup Bread Flour
1/4 Teaspoon Baking Powder
1/2 Teaspoon Salt
1/2 Teaspoon Sugar
1/2 Teaspoon Honey
150ml of Water
1 Tablespoon Olive Oil
1 Tablespoon Balsamic Vinegar
1 Tablespoon Red Wine Vinegar
Pizza Sauce Recipe:
1 Roma Tomato
1 3/4 Cup of Water
1 6oz Can of Tomato Paste
2 Teaspoons of Minced Garlic
1/2 Teaspoon Sweet Basil
1/4 Teaspoon Oregano
1 Teaspoon Dried Onion
1/4 Teaspoon Thyme
1/8 Teaspoon Parsley
1/8 Teaspoon Salt
1/8 Teaspoon Pepper
1 Tablespoon Olive Oil
1/2 Teaspoon Brown Sugar
1/2 Teaspoon Honey
1 Tablespoon Parmesan
1/2 Teaspoon Ketchup
Directions for dough:
Get a Pyrex measuring cup and pour in the water. Microwave the water for about 30 seconds. Next take the measuring cup out of microwave and stir in the sugar and the honey. Now add the yeast and stir well. Set this aside for about 10-15 minutes.
In a mixing bowl mix the dry ingredients: All Purpose Flour, Bread Flour, Baking Powder and Salt. Take about 3/4 of the dry mix out of mixing bowl and set it aside. You should have about a quarter of the mix now left in the mixing bowl.
In the mixing bowl where there is only a quarter of the dry mix add the yeast water, olive oil, balsamic and red wine vinegar. Whisk this together very well for about 20 seconds. Immediately dump the rest of the flour mix into the bowl. I like to use a wooden spoon to mix the rest together.
Knead the dough for a good 10-15 minutes. If you have a machine that can knead dough then use that if not look up how to hand knead pizza dough online. You may have to sprinkle a little extra Bread Flour from time to time if it gets too sticky while kneading.
Once kneading is finished form the dough into a ball then grease your hands with about a half tablespoon of olive oil and coat the dough ball. Next place the ball of dough into a large bowl and cover with cheese cloth or plastic wrap.
Let the dough rise for about an hour in the kitchen then punch it down and knead it again for 10-15 mins and recoat with olive oil.
Place the dough in the fridge. In about 45 minutes the dough is ready to be formed to make the pizza.
Directions for sauce:
This recipe makes enough sauce for about 2 Pizzas.
Take the roma tomato and put it into a food processor or blender and make it into a sauce like consistency. Add the tomato you just blended and rest of sauce ingredients into a small cooking pot on the stove. Put on low heat and leave the lid on until it simmers then take off the lid to let some of the water evaporate. Cook on low heat for at least an hour or more (depending on desired consistency). When it’s time to put the sauce on the dough I recommend starting with 3/4 of a cup of sauce I definitely would not use any more more than a cup of sauce.
Directions for cooking:
Preheat oven to 425 make sure you have a center oven rack placed already.
Grease a 16” flat pizza pan lightly with olive oil.
Use about a handful of bread flour and coat the counter or wherever you are going to form the dough.
If you don’t know how to work dough by hand I suggest looking it up online. This dough is amazing to work with and rolling pins are for the birds.
Once you got dough made into pizza crust place on pizza pan. If you stretched too much of the dough and too much over hang then just hold pan about 6 inches in air and drop flat on counter. It will shrink a little that way.
Sauce the crust evenly and do not put too much sauce on there as it won’t cook as well. Start with 3/4 cup of sauce and spread evenly. If that looks too light add a tad more.
Use about 2/3 of the cheese and evenly coat the crust. Add toppings and add rest of cheese on top (this will help hold toppings together).
Cooking time varies as not all ovens are the same. It usually takes about 18 minutes on center rack then move the pizza to bottom rack for 3-4 mins to make the bottom lightly golden.
When done let it rest for at least 8 minutes before cutting and serving.
Enjoy!
So I made some chilli in a crockpot for a potluck I wasn't able to attend in person, and one of the people there lost the elastic band for my pot. A replacement, after adding in shipping, costs almost as much as just getting a new one. Anyone know a good place to get a replacement for cheap? Or an elastic band I can use as an alternative? It's a 5 quart crock pot.
Pic unrelated.
Online courses in Korean Buddhist cooking
https://learn.tricycle.org/courses/korean-buddhist-cooking
>Chef, instructor, and author Shin Kim invites you to her kitchen, where you'll learn the basics of Korean Buddhist cooking. Over four weeks, Shin will introduce you to the guiding values, principles, and history of traditional Korean temple cuisine through quick and easy recipes. Try your hand at delicious vegetarian dishes that monks and nuns have cooked in Korean monasteries for centuries. To round off each week’s cooking lesson, Korean Zen teacher Bo-Mi Choi will offer a dharma talk and practice instructions to shift the way we relate to food, cooking, and eating.
Any richfag wanna tell the rest of us if this is worth ~$120?
Save me, /ck/!
I admit, i looked for a board to help me with university paper on national foods. I need to make a list (of 10) about national, unusual foods. The unusual part is not mandatory, but as a bonus. I spent last 3 days hardly getting any sleep and burying myself in cookbooks. I need not only the origin and recipe, but also why is certain food special to certain nation.
To not make this complicated for you, here is what i need to know:
>Name of the food, in original language
>Story around it. Why is the food interesting?
>Recipe reccomended
I am just fucking desperate.
Local Beverages
The board seems to have a scant few threads about liquid matter, lets have a discourse about your particular thirst quencher. To make it interesting, only post your local (or made-it-yourself) beverage
ITT:
>favorite underrated indigenous drinks
>hows it made
>hows it taste
>why other fags should try it, else they’re a queer
I’ll start
<Tea with Egg
<Make some tea (jasmine for me, since its the most ‘vanilla-like’ tea)
<Get some egg yolk
<Pour it into a glass and toss in some sugar (along with condensed milk if you have it)
<Stir the shit out of it until it rises
<Pour the tea you’ve already made into the egg mixture
<Add some lemon lime for taste
<it taste fucking great and warms you up like a good, warm, honey lemon tea. Also proteins with Glucose
<Tea in itself is kinda boring, why not spice it up?
Also this image is not mine
What the fuck does Doneness mean? What the fuck is the difference between medium rare and rare, I have never cooked once in my life and have always just cooked my meat spiceless but trying to grasp this concept is so hard for me. What the fuck is about, no one explained that, they just keep talking about touching my thumb and shit, I have no idea what the fuck any of this is.
potatoes
i need sugestions on simple shit i can do with potatoes
i've tried frying them twice now. they turn out ok, but i end up having to use way too much oil for this, and on a side note i can't make them crispy enough
gonna try baking potatoes in the oven for dinner tonight
what else can i do with them?
Crickets
A few weeks ago I had an energy bar made with milled crickets (pic related.) It was pretty good.
Apparently they produce more protein and nutrients using less feed, water, and space than conventional livestock. I'm no fan of PETA, but the thought of being able to feed our growing population without using today's farming methods gives me a lot more hope for humanity.
What do you guys think? Have you tried them? Would you do it regularly if they were cheap enough?
Products and Information
https://www.exoprotein.com/why-crickets
http://bittyfoods.com/ ← cookies
Videos
https://www.youtube.com/watch?v=NvEJxnpC7Uw
https://www.youtube.com/watch?v=ivYXzyTjvOQ
Document by the UN
I have Crepe Recipe I want to share
My wife adores these. It is my own spin on a Germanic recipe. I don't know the origin or style I only know what I have cooked.
Ingredients for the crepes:
>• 3 Tablespoons butter (melted and cooled for a few minutes)
>• 1 cup (125g) all-purpose flour
>• 1 Tablespoon sugar
>• 1/2 teaspoon Cinnamon
>• 1/8 teaspoon salt
>• 1 and 1/4 cups (180ml) milk
>• 2 large eggs
>• 1 and 1/2 teaspoons vanilla
Step 1: Melt and cool the butter in the pan you plan on using for the crepes. Let it cool slightly before adding it to the rest of the mix to avoid scrambling the eggs. Do not clean the pan yet. You’ll use that thin layer of butter when cooking the crepes.
Step2: Mix all the listed ingredients in a bowl. You can let it sit in the fridge for an hour, but no more than 1 day. Take it out and stir it when you are ready to cook.
Step 3: Pour some of the mix into the pan at medium heat. Only pour enough to cover the bottom of the pan about 1/8 of an inch.
Step 4: Cook the crepes until they are lightly browned on the bottom, then flip it and cook the other side being careful not to tear the crepe. Put your spatula under the edges every so often to make sure it doesn’t stick. If you used enough butter you might be able to slide the crepe back and forth in the pan by swishing the pan side to side once you have unstuck the bottom with a spatula. Once both sides are ¾ lightly brown set it aside.
Fillings and toppings:
>• 1 tablespoon Sugar
>• 1/2 teaspoon Cinnamon
>• Some Blackberry Jam
>• Cream Cheese?
>• Some sort of >50 proof alcohol that has a fruity taste.
Step 5: Spread the Jam on the finished crepes, and if you like a less sweet more savory crepe you can also add cream cheese. I don't like this but my wife does.
Step 6: Roll the crepe into a burrito shape and sprinkle a mixture of that cinnamon and sugar on it if you like a childish taste like me. Garnish with blackberries and a dollop of whipped cream if you are showing off.
You can eat like this, However if you REALLY want to impress a date. Go on to step 7.
Step 7: Pour a some Cognac or Cooking Sherry or Coconut Rum, anything over 50 proof on it. Enough to make a very thin puddle at the bottom. Light it on fire long enough to caramelize the cinnamon and sugar, but be sure to blow it out like a birthday candle before it burns the edges. Serve in dimly lit room at night for maximum effect.
Bread thread
what breads have you been making /ck/?
me? I've been doing sourdough bread, going off pic related and watching the listed YT videos as sort of a guide while using a simple recipe for measuring.
1st loaf - misread the recipe, used far too much water, the dough seemed to barely rise at all despite a 16-hour ferment and a 3-hour proof, it more or less deformed to an almost-liquid state, so in my apathy, I put it in a normal bread pan instead of my cast-iron pan. baked 450 F for 30 min total, it turned out better than expected. loaf was fine, except it was slightly undercooked in the middle. pop a slice in the toaster and it's perfect.
2nd loaf - used less water this time around, formed fine, proofed pretty good. I cut the surface too deep and it started losing it's shape. used the cast iron pan & lid to serve as a dutch oven. the crust baked magnificently, but it was a flat fucking bread, something more appropriate for breadsticks than actual sliced bread. I never got time to enjoy this loaf, In my stupidity I left it unsealed for four days. I ate my meals at work, but guilt kept me from using it as dessert. The bread is now the consistency of a brick.
how long does a plain-jane sourdough bread last? for that matter, what should I do to keep my bread from flattening out before or after fermentation?
Sourdough Starter Problem
I need some help from /ck/'s sourdough bakers here.
>first few days are fine, looking doughy.
>figured it's going slow because of winter temperatures.
>one day it smells strong and funny, I wonder if this is the "acetone" smell that the forums I looked up on it talked about.
>have some old, leftover pineapple that's smelling a bit bread-ish, pineapple juice helps with sourdough, maybe this should work!
>juice the pineapple, strain the pulp.
>fed the starter a little more flour this time, with the pineapple juice.
>next day
it's fucking liquid
>did I fuck something up?
>reading online says that feeding it a bit more helped this person…
>three days of feeding, it's still liquid. smell is still strong. there are a few bubbles, but not as much as I did before I added the pineapple juice.
How fucked am I /ck/? is this even worth fixing?
FOOD A LA CHEAPO
Recommend some very low-budget food plans that are also long lasting.
Think along the lines of:
>poor people on welfare
>poor college students
>possibly homeless
Try to aim for nutrition and less than 5 dollars per day. This means that you can spend more than 5 dollars to acquire supplies, but try to keep the amount of supplies used to about 5 dollars worth per day.
Hardmode (optional): food that preserves well and lasts
I'll start.
1. Pemmican
2. Hardtack
3. Frozen stews made from potatoes, cabbage, sausage, and various scavanged greens.
Related video isn't that bad.
BK Joe
So I had a cup of BK Joe with minimal cream and sugar early this week, and it was probably the best coffee I ever had. I've been trying to replicate the taste with my coffee at home and from the local gas station and it just isn't meeting the standard. It just isn't the same. What the fuck are they doing to their coffee to make it, possibly addictive?
pic unrelated
RIP Paul Bocuse
PRESS F TO PAY RESPECTS
Paul Bocuse, the most celebrated French chef of the postwar era and a leading figure in the pathbreaking culinary movement known as nouvelle cuisine, died on Saturday, his family said in a statement. He was 91.
Mr. Bocuse emerged as the first among a brilliant band of chefs who developed a modernized version of classic French cooking in the late 1960s and early ’70s, cheered on by Henri Gault and Christian Millau, the publishers of the influential Gault-Millau Guide. Following the lead of Fernand Point, the spiritual father of nouvelle cuisine and a mentor to many of its pioneers, Mr. Bocuse shaped a style of cooking at the Auberge du Pont de Collonges, his three-star restaurant near Lyon, that stressed fresh ingredients, lighter sauces, unusual flavor combinations and relentless innovation that, in his case, rested on a solid mastery of classic technique.
His signature dishes not only pleased the palate; they also seduced the eye and piqued the imagination. He stuffed sea bass with lobster mousse and encased it in pastry scales and fins. He poached a truffled Bresse chicken inside a pig’s bladder.
His most famous dish was truffle soup V.G.E., a heady mixture of truffles and foie gras in chicken broth, baked in a single-serving bowl covered in puff pastry. First served at a dinner at the Élysée Palace in 1975, the soup was named for the French president Valéry Giscard d’Estaing, who had just awarded Mr. Bocuse the French Legion of Honor.
Vitamix / High end blender thread
Just got a Vitamix for its myriad uses in the kitchen but wanted to know if and how /ck/ uses it in their kitchen. Among the uses relevant to me will be homemade nut butters, fresh almond milk, smoothies, and possibly homemade grain milling.
Would appreciate any ideas and recipes you might have.
Dream Kitchen
What is your dream kitchen set up?
Personally, I'm a fan of rustic kitchens. Especially old French country. Ideally, the house would be more of a farm - with all sorts of poultry and livestock, Ponds stocked with fish/crustaceans, and game animals.There would also be gardens/orchards for the kitchen. Inside the actual kitchen itself, there would be a nice antique wood-fired cast iron stove/oven, with a backup gas range. All of the cookware would be cast iron or earthen/stoneware.
Screwup thread
Not everything in the kitchen goes according to plan. How have you screwed up, /ck/? I'll start.
>get invited to play a new board game
>decide to make lots of crème brûlée
>get to try an old recipe out with the new bigger sous vide bin
>mix ingredients like normal
>3x the water takes forever to heat up
>put mixed cream/eggs/sugar/nutmeg into the fridge
>wait some more
>put mix into jars
>put lids on jars lightly
>put first jar in bath
>*crack*
>oh well, still have five left
>put second jar in bath
>put third jar in now-opaque bath
>put fourth jar in bath
>*crack*
>put fifth jar in bath
>put sixth jar in bath
>set timer
>start cleaning mixing bowls
>bath sounds like a bowl of Rice Krispies taking a milk shower
>cook for an hour
>take out the jars
>three have no bottom attached
>three have a hairline fracture
>cool
>put in fridge
>decide to drown my sorrows in fruit-and-nut bars and eggnog
>pass time by dicking around on the internet
>go back to the fridge to see if any of the three survivors are OK
>open one
>smells and looks like watery questionable eggs
>open the second
>smells and looks like watery questionable eggs
>open the final survivor
>smells and looks like questionable eggs
>throw away the three "survivors"
>throw the kitchen trash into the bin outside
>go to brush my teeth before bed
>fart
>smells like questionable eggs
>realize the six dead crèmes brûlée are now haunting my ass in a last-ditch bid to not be forgotten
Caffeine general
>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
Natef Halva
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/
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.
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.
McDonalds Nutella Burger in Italy
>People are actually going crazy over this…
http://fortune.com/2016/11/14/mcdonalds-nutella-burger-italy/
Would you /ck/?
Cooking Video Appreciation
Hey folks.
I enjoy watching cooking videos. Got any you want to share?
Not so much worried if they're serious how-to stuff (like Julia or Steven Raichlen), scary (like Simply Sara), comedic (like @Harto), or a mish-mash of everything (Ramsay).
What shouldn't we miss? What greatness should we see again?
Hardmode: Not interested in the videos that don't show food prep. This would exclude things like Review Brah and the travel shows where they show eating (but not cooking).
>Korean barbeque
>It's alright, they serve with dipping sauce with assortments of seeds. Grab some totallynotbacon and dip into the sauce and cover it with seeds, little did i know that it also has a shitload of salt
>They also served salad, except surprise it has vinegar all over it!
fucking gooks i swear!
How to into cooking
Hey /ck/! I'm new to this board!
I was wondering how to start learning to cook and how to get work in a restaurant!
Any tips for getting hired (as a dish boy or prep chef, etc) any information about what I should do to prepare myself, etc is much appreciated! Thanks in advance!
/ck/ , " want somethin' to eat ".meatwad.jpg , .
Granoli ? Granola shell , berries and cream cheese within , .
Grenoli ? Greek Pastry glazed lightly with Greek Honey , and then within Greek Yogurt mixed with more Greek Honey , .
free information , .
μονοθεισμ Θεο , αλονε , γυιδε υου αλλ αλψαυσ , .
Stir-Fry
How do I make stir fry taste good? So far I tried:
1. soy sauce but too salty and tastes bland
2. sesame oil has a burnt taste to it
3. ginger and garlic lose all flavour despite added to last 3 minutes
4. cayenne provided some heat to it but not much in flavour
I replaced the sesame oil with toasted sesame seeds which works somewhat but sesame do not provide much impact.
Is peanut oil any more flavourable than sesame oil?
What should I cook for my wife's bull?
My wife's bull is coming over tomorrow, and and need suggestions on what to cook for him. Being black, he loves chicken, so I think it should be something chicken based. It doesn't matter if it is spicy, I won't be eating any, so there is no risk of burning when I prep him. Thoughts?
I've already got a box of pic relateds for him.
WHYTE GURL B COOKIN IN HURR
Comfy food stream from Swiss qt
get in here foodboiz
https://www.t witch.tv/doughlicioustv
Cooking babby here, when I was in hapanese I had some amazing spicy pumpkin soup/curry/stew stuff that was hearty and peppery, does anyone know what it would be, because I really don't think it was pumpkins, it was a light orange stew thing though with lots of vegetables and I want to make something like it