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/ck/ - Food & Cooking

The tastiest and most filling board on 8chan!

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[–]

 No.16954 [Open Thread][Watch Thread][Show All Posts]

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.

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 No.17060

No more ThinkPad (and Toughbook) threads, or /tech/ in general… I feel hollow. Like a part of my life has been taken away. I guess this is the end then.

This site was an amazing experience and I could write a entire essay about it, but i'm going to keep my final message short:

Thank you for all the knowledge and the hilarious, sad, sometimes even bizarre moments 8chan.

Kutgebruiker9000!Asko.7gwTk, former /ck/, /wdsc/ and /mtb/ BO out.

Please, if this board gets claimed: do not wipe out the old threads.

EDIT 2024: Yes, I am still around, reminiscing of days gone by. I nearly entirely quit using imageboards, but do miss 2014-2019 era 8chan. This thread is a excellent postmortem of this site: >>>/dir/1196

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File (hide): 8bb9feaf05151b0⋯.png (1.08 MB,1080x1080,1:1,bubble.png) (h) (u)

[–]

 No.17446 [Open Thread][Watch Thread][Show All Posts]

Just finished this high-fat, low-carb beast 💪

Grilled salmon, avocado, spinach, eggs & olive oil drizzle.

Been on keto 3 weeks --- already down 5kg and feeling 🔥.

Anyone else got keto recipes or tips?

https://sites.google.com/view/kimketo/accueil

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File (hide): 6e59a68d612b507⋯.jpg (55.61 KB,612x612,1:1,039489576.jpg) (h) (u)

File (hide): 9dd4b2f93a8e2bf⋯.jpg (52.24 KB,800x800,1:1,L8SGP3.jpg) (h) (u)

[–]

 No.16786 [Open Thread][Watch Thread][Show All Posts]

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.

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 No.17144>>17147

>>17141

I would try local resturant supply store, most are open to public.

if they dont have it, i bet they can order it.

internet search will just turn up with useless garbage.

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 No.17147

>>17144

I live in a small town in the middle of nowhere.. :( I basically have to get it from the internet.

I did the internet search using multiple search engines and they all came up with Temu tier crap that was chinesium wire plated with chromium.

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 No.17436>>17443

File (hide): a82b348d5a5a30f⋯.png (311.45 KB,650x650,1:1,ClipboardImage.png) (h) (u)

If you're not using Hestan Nanobond, you're kidding yourself.

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 No.17443

>>17436

>Hestan Nanobond

Soo titanium?

Heritage Steel makes 5 ply with titanium but it's a steel blended with Ti.

https://www.heritagesteel.us/collections/titanium-series

What's so good about paying 3x more for a "nanobond"..?

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 No.17445

>>16804

>>16799

>>16801

Spend 9 bucks and get a Victorinox paring knife and stop being limp wristed bitches. If you need perfectly sliced cheese go to the Deli and have them cut it for you (because you're obviously too limp wristed to do it yourself but too poor to afford a deli slicer).

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File (hide): 059fda9282241ba⋯.jpg (1.12 MB,5520x3892,1380:973,Mussels.jpg) (h) (u)

[–]

 No.17017 [Open Thread]>>17084 >>17149 [Watch Thread][Show All Posts]

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

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 No.17084>>17149

>>17017 (OP)

boil mussles in cup of white wine, garlic, pepper flakes. after they start to open, toss in chopped up tomato, fresh parsly. serve.

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 No.17149

>>17084

I like to add some parsley at the beginning as well as finishing with parsley like you suggest. I grow my own and it must be fresh or don't bother using it. This is the base method for a ton of versions of muscle dishes. You can do this with a tomato base and olive oil (still add water for the reduction)… you can make it complicated and start with the sauce first then add the muscles to finish.

>>17017 (OP)

>How long

Until they open. Make sure to clean them thoroughly first and discard any that don't open while cooking. Usually 5 to 7 minutes with the lid on but results may vary… sometimes you can go as long as 12 minutes depending on the temperature and batch size.

You can make paella with them as well but there are tons of ways to do that so just look it up because the process is more convoluted.

Most other seafood recipes have a blend of Muscles with several other kinds of seafood (eg. most Asian recipes) so it depends what other ingredients you have access to.

Muscles are the most under rated sea food where I live. There is almost no limit to how many can be harvested and they can be found on every beach but almost no one eats them because they think of them as poverty oysters.

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 No.17444

File (hide): 75972b69b2ebf44⋯.jpg (158.23 KB,683x1024,683:1024,Otter_B.jpg) (h) (u)

I've seen them baked with cheese.

I think it's an Asian thing.

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[–]

 No.17102 [Open Thread]>>17103 [Watch Thread][Show All Posts]

I hope you lads enjoyed some oysters this year. There's only seven days left in the season, so get 'em while you still can or wait until next September.

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 No.17103>>17155

>>17102 (OP)

I am to far inland, maybe in the fall. thinking north east coat of Burgerlandia. any recommendations.

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 No.17155>>17437

>>17103

The east coast is massive.

Oysters are better when harvested from cold water--the colder the better. They are filter feeders so you want ones harvested where the water is clean. I wouldn't eat anywhere where they don't tell you where the Oysters are harvested from. The best Oyster places are always in the town with an oyster farm.

The only reason to ever deep fry an Oyster is because you don't live on the ocean.

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 No.17437>>17442

>>17155

so north, maine?

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 No.17442

>>17437

They are filter feeders and most of the east coast is a continuous block of cities. I wouldn't bat an eye at anything caught south of Portland Maine but there are tons of shallows and small towns up the coast of Maine.

If you love fresh seafood and aren't a city guy any city on the 1 north of Portland probably has banger sea food because that's prime oyster country…and lobster.

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[–]

 No.16182 [Open Thread]>>16932 [Watch Thread][Show All Posts]

I enjoy ducks

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 No.16932

>>16182 (OP)

this is how a duck must be filleted

https://www.youtube.com/watch?v=Fpp4IzD7_Uw

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 No.17153>>17438

>>16184

Ducks are superior to chickens in every way--especially if you're raising them for eggs. Ducks will tend your garden for you without destroying your crops. They eat the weeds not the crops, the poop is better fertilizer, they destroy the slugs and other pests and they don't scratch when they feed like chickens do (which fucks up crops).

>>16183

>>16184

Duck meat >> chicken meat

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 No.17154

>>16442

>>16257

Brining is key for poultry

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 No.17438>>17441

>>17153

do ducks roost like chickens? how do they avoid getting eaten by foxes etc.

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 No.17441

>>17438

Ducks do not root like chickens, which is why they are beneficial for farming/gardening. They are actually known for eating weeds but not the crops in most cases.

If you farm you should have a dog or two and train them to not kill the ducks from an early age. If you want to get fancy you can buy a donkey and they naturally don't fuck with ducks but curb stomp foxes, coyotes and most other predators because they are territorial.

https://www.youtube.com/watch?v=lFOCTesk4cw

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File (hide): 1411869406382.jpg (18.63 KB,279x300,93:100,brita.jpg) (h) (u)

[–]

 No.455 [Open Thread][Last 50 Posts]>>17142 [Watch Thread][Show All Posts]

Let's have a discussion on water. How do you prefer to drink water?
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 No.16416

File (hide): a6adcc94c72d9b2⋯.jpg (28.37 KB,600x600,1:1,mason jar 2l.jpg) (h) (u)

lots of cold icy water with no plastic. glass is purity

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 No.17142

>>455 (OP)

>>457

>>458

>>459

>>464

I have a water drop King tank--it's a budget Burkey and if you don't like the filters from water drop there are dozens of other vendors that make filters that fit.

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 No.17143

>>16085

>>16099

He's right. You get minerals from food. The narrative that distilled water leaches minerals from your body has always been a myth.

Mineral water is a label put on cheaply filtered water sold to idiots. If you flush all the minerals out of your body it's because you're over hydrating and not eating properly not because their isn't salt and heavy metals in your drinking water.

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 No.17439>>17440

Loooong thread. Haven’t poasted here on /ck, am. Pollard, but I’m trying to widen the eyes.

For those who travel a lot or don’t have the means to install a household RO/Filtration system, zero water is awesome. However, I noticed they recently were bought out by culligan, so I don’t know if the OG filters are, well OG. The TDS coming with the is breddy cool. The one thing so far about trump 2.0/RFK/PFcuck I admit, is the banning of fluorides in flourida.

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 No.17440

>>17439

>zero water

I don't like the plastic container.

Many municipalities in Florida used sodium Fluoride which couldn't be filtered out by MOST filters. When I lived there I bought distilled.

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File (hide): e4ddc0b53bbcdf7⋯.png (11.43 KB,512x512,1:1,45454.png) (h) (u)

[–]

 No.16272 [Open Thread]>>17156 [Watch Thread][Show All Posts]

What cooking related stuff do you watch on the net? Personally, I enjoy chef John / foodwishes for food inspiration. I sometimes watch binging with babish, however that is more as a form of entertainment than cooking inspiration / recipes.

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 No.16862

[pop]YouTube embed. Click thumbnail to play.

100+ videos and only 162 (I'm #162) subscribers? This has to be a good channel. And it is. Lot's of indian and asian recipes. Intro is ebin too.

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 No.16864>>16865

[pop]YouTube embed. Click thumbnail to play.

i don't even bother with the captions

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 No.16865

>>16864

That looks really tasty and the way it's folded is pretty cool. I think I'm gonna try this.

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 No.17156

>>16272 (OP)

https://www.youtube.com/watch?v=4T10LmwKxfI

I recently found this guy that has chefs make cheap meals. It's fantastic for mining good, inexpensive meals that are good, healthy and easy on the budget.

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 No.17435

hey there

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File (hide): ea6d9752508079a⋯.jpg (499.76 KB,800x800,1:1,my_chilli_18_4_25a.jpg) (h) (u)

[–]

 No.17085 [Open Thread]>>17104 >>17152 [Watch Thread][Show All Posts]

Made a Chilli tonight.

Used lots of Cumin and Onions, I like to use lots of onions in my cooking.

I also used a large spoonful of Marmite as it adds a 'beefy' flavour to it and I never had any fresh chllies to add, so it was dried chlli flakes, came out a bit hotter than expected but never mind.

I don't really care about people complaining about beans, I have always used them and I always will.

Apart from that, Any thoughts?

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 No.17096

>>17093

Thanks.

There are lots of things I miss, I used to like the cook-a-longs but they often got disrupted by hyper-critical numpties and the thread was quickly lost because of too many fast-food posters.

It's a lot slower here than I thought, I did try to post a picture but it won't do it, I think other boards are having trouble too.

Thanks for the comments on my chilli, most people see the flag and trot out the same old stuff

>Britain eats like it's still WW2

>Travelled the world for spices but….

etc.

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 No.17104

>>17085 (OP)

I did too anon, i would take a pic but im lazy

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 No.17123

Yes hello, I am still around. Despite me having said I'd quit imageboards I was still doing background moderation banning spammers. Never thought I'd see the day my board becomes active again, and perhaps also more active than it ever was 🥲

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 No.17148

>>17091

>Takes an amazing protein source

>Surrounds it with deep fried slop and butter

…a fucking leaf.

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 No.17152

>>17085 (OP)

now i'm hungry.

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File (hide): 80528bc8a19cf4e⋯.jpg (65.68 KB,540x540,1:1,IDShot_540x540.jpg) (h) (u)

[–]

 No.14915 [Open Thread]>>17114 >>17116 >>17151 [Watch Thread][Show All Posts]

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?

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 No.17114

>>14915 (OP)

sounds good, to bad american cup a soup only has chicken noodle and creamy chicken.

some day us burgers will get bachelors.

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 No.17116

>>14915 (OP)

As soon as I saw the thumbnail of Batchelors cup a soup, I knew it would be a Brit.

Something even cheaper and easier is a packet of flavoured cous-cous from ALDI.

Empty a tin of sardines in tomato sauce into a bowl, chop them up a bit, empty packet of cous cous and pour on boiling water. In a few minutes you have a nice snack and in total it costs less than a quid.

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 No.17117

testing naaa

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 No.17118

dgasdasd

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 No.17151

>>14915 (OP)

I like to make pulled chicken with very little spices. It can be used in several different "fast" meals like burritos, pulled chicken BBQ sandwiches chicken salad and enchiladas. I make big batch cold soak oatmeal for breakfast which also saves a ton of time and you can eat it several days.

Basically the best kind of quick prep is actually leftovers.

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[–]

 No.16965 [Open Thread]>>17150 [Watch Thread][Show All Posts]

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.

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 No.16966

Start by binge watching Reviewbrah.

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 No.17150

File (hide): 24c6b71fda0693d⋯.jpg (23.14 KB,325x271,325:271,get_on_my_level.jpg) (h) (u)

>>16965 (OP)

90% of your audience is going to be woman; 9% is going to be fags and 1% are going to be dudes who's girlfriend/wife made them watch your content.

Write about how your food makes you feel and emphasize that you're giving insider knowledge and everything you review is a hidden treasure with the subtle implication that high status people go there or going there will improve your status.

Appeal to the fags and the woman by focusing on any marginally attractive male that works there and downplay any hot waitresses… bonus for woman owned or faggot owned (play that up).

Make sure to spend time talking about the superficial fluff like how comfortable the chairs are or how nice the tableware is or the clever folding of the napkins--shit only woman care about.

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File (hide): 7450291d7ae9b0c⋯.png (294.72 KB,500x568,125:142,americavsuk.png) (h) (u)

[–]

 No.17038 [Open Thread]>>17140 >>17145 [Watch Thread][Show All Posts]

Americans, why is this legal in your country?

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 No.17039

File (hide): acb7236e4fe6851⋯.png (29.37 KB,385x368,385:368,dilmom_chipolte.png) (h) (u)

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 No.17140

>>17038 (OP)

Because most retards don't read labels or know anything at all about diet.

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 No.17145>>17146

>>17038 (OP)

umm, because our food laws dont allow generalizations?

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 No.17146

>>17145

The UK isn't allowed to list high fructose corn syrup as sugar on labels. America imposes a quota on sugar production to force Americans to use HFC where Europe, not having quotas, has more access to sugars.

The US food laws also absolutely use generalizations--Natural Flavoring is one such example. Castoreum, an extract from the anal gland of a beaver, is often used as a raspberry flavor and is listed simply as "Natural Flavoring" on the packaging of things like ice cream, candy, tea and yoghurt.

There are also examples of synthetic or highly processed stabilizers being listed simply as "fiber" in the US market.

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File (hide): 8e3bff3645a8fb8⋯.jpg (2.74 MB,3024x4032,3:4,toeposter.jpg) (h) (u)

[–]

 No.17097 [Open Thread]>>17098 [Watch Thread][Show All Posts]

For me, it's Kranch.

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 No.17098>>17101 >>17139

>>17097 (OP)

These are the sort of low effort threads that made 4/ck/ so bad.

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 No.17101>>17110

File (hide): 7534c20abe3f1a8⋯.jpg (354.13 KB,3024x4032,3:4,mayomust.jpg) (h) (u)

>>17098

For me, it's MayoMust

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 No.17110

>>17101

I mayomusted in your mom just now

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 No.17139

>>17098

yeah but, at least there is life here.

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File (hide): 5506097a48324ec⋯.jpg (2.38 MB,2992x2992,1:1,20240711_202032.jpg) (h) (u)

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 No.17124 [Open Thread][Watch Thread][Show All Posts]

I posted this on 4/ck/ nearly a year ago but it quickly got buried by 'What is your favorite:

>Soda

>MacDonalds burger

>Fast food restaurant

>Candy

>etc.

Type of threads, I think you know what I mean?

I do like chicken thighs and I very often curry them but are there any other ways to use them, particularly for batch cooking?

Suggestions?

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 No.17131

At this stage, I have already added chopped tomatoes and a little curry powder to the mix.

Chicken thighs are ready, into the pot they go.

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 No.17132

Scrummy goodness simmering on a low heat.

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 No.17133

I tend to include peppers a little later on in the cooking as I like the texture and to finish off, I do cheat a little and add a commercial sauce.

I do cheat quite a bit, even if I am making a chicken casserole I usually add a tin of condensed Mushroom soup?.

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 No.17134

Nearly there. Another 15 mins or so.

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 No.17135

And here we end.

I have two chicken thighs per container ready for the freezer. (one chicken thigh was removed for testing . . .ahem!)

Any other chicken thigh recipes for batch cooking would be most welcome, don't be shy?

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File (hide): 00efb37dedbef08⋯.jpg (116.59 KB,1200x1200,1:1,Deep_Dish_Pizza_sq.jpg) (h) (u)

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 No.17061 [Open Thread]>>17136 [Watch Thread][Show All Posts]

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

____________________________
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 No.17066

I do NOT run the /ck/ board on 8chan.moe, just so that's clear.

That's all.

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 No.17122

Gonna check this out. Thanks man.

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 No.17136

>>17061 (OP)

>We have officially created a new board

Who is 'We'?

I have taken a look and it's complete pants.

Nah.

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