No.13266 [View All]
Anyone have a pirate for the complete Iron Chef series with subs?
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No.16659
>>16656
Normally use them in soups, chowders, stews. Used them in lieu of onions in recipes like burgers. Or straight up grilled them. Would probably try something like https://archive.fo/wqpMy or https://archive.fo/vTUvh for a change.
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No.16666
>>16628
Doesn't fermentation, picking, soaking, and high temperature reduce or eliminate lectins?
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No.16669
>>16657
>Fondue aux poireaux
Very good. Going to make this as a side dish for a duck breast.
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No.16687
>>16669
I made this and it was incredibly delicious. Simmer the leek in a good chunk of butter for 30 minutes, add cream, lemon juice and a bit of dijon mustard. Simmer for 25 minutes more. Intense flavor and creamy consistency. Fantastic.
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No.16688
>>16687
Glad you liked it, it's a fairly simple dish but oh so delicious (as is stuff cooked for a long time with butter usually are).
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No.16690
What can I do with long grain rice? I normally make short grain stuff. Any good pilaf recipes?
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No.16691
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No.16698
Any good chili powder recipes?
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No.16699
Anything to know when buying lard? Are all sellers interchangable.
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No.16702
I now have sodium citrate. Good mac and cheese recipe?
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No.16704
>>16699
>Anything to know when buying lard? Are all sellers interchangable.
The lard sold in grocery stores has typically gone through harmful processing and refining such as hydrogenation. You do not want to eat that stuff.
I am not sure where you would be able to find real lard, but if you can't you could always render it yourself.
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No.16707
>>16704
>>16699
>real lard
At your favorite butcher's, of course! I mean, probably. I've never actually bought lard from a butcher.
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No.16710
Would sodium citrate work on cream cheese in egg mixture for an egg braid?
>>16707
I might actually check that.
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No.16715
Scrolled through
>two youtube channel threads
>two burger threads
>two thanksgiving threads from last year
If there is a general show/media thread, then where is it? I admit I might be blind.
If not, what comfy shows does /ck/ recommend?
The one show I watched, Please Take Care Of My Refrigerator, has been cancelled.
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No.16723
I got a bunch of jalapenos cheap. Thinking of something to do with them I thought of making a tsundere pizza. Is this just the peppers and extra cheese?
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No.16724
YouTube embed. Click thumbnail to play.
>>16715
If you want comfy try Wakako Zake life action. It's a fleshed out version of the anime. Not a cooking show per se but you learn a lot about food.
>>16723
RIP your butthole
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No.16726
>>16723
Chili, or homemade hot sauce are fine options.
That pizza just looks like it is just extra cheese, and more then one heaping of pickled jalapenos. And it is trying to appeal to the popularity of /animu/. Would still make it if had extra jalapenos, cheese, and no meat like chorizo or shredded chicken.
>>16724
Thanks for the rec. As for the butthole. Just have to build up tolerance. The cheese/cooked peppers is one way to reduce the heat. Another trick is to eat shit that helps neutralize it, like bananas.
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No.16728
What is sweet bread supposed to taste like?
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No.16739
>>16726
>pickled
Really? All my jalapenos were but up and frozen like I do with excess bell pepper.
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No.16749
Is wild rice supposed to reek like very concentrated black tea or medicinal herbs? Is there a way to mask or prevent that smell from developing when cooking it?
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No.16752
>>16749
No, it should have a pleasant, nutty smell and taste. Did you buy it recently? Could be old wild rice which can turn rancid I think.
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No.16754
>>16739
We'll I made it with those after defrosting. Either the freezing ruined the heat and/or the excess cheese neutralized it.
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No.16755
Good brand of fish sauce to buy?
>>16739
We'll I made it with those after defrosting. Either the freezing ruined the heat and/or the excess cheese neutralized it.
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No.16767
>>16752
>Rancid
Seeds and grains should keep for years if stored properly. However, I bought it from bulk section at Whole Foods, so who knows. Just to test things out I bought another small batch from another store, and this one smelled too.
Interestingly enough, no one I asked was able to smell wild rice much, so maybe it's just my nose being overly sensitive to it. Luckily the smell was gone from my food containers and instant pot after simply airing them out.
>>16728
I assume you are asking about meat sweetbread instead of the grain one.
Meat sweetbread has less pronounced and more delicate offal flavor compared to other organs. Pate is the most similar, widely available food, and some of them use sweetbreads as ingredients. Brain is supposedly much more closer to sweetbreads than pates are, but I never brains so I can't confirm that.
If you are curious about organ meats and never had them before, sweetbreads and pates are probably the best ones to start with.
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No.16769
>>16755
That depends on what you want to do with it and your personal taste. There are many brands and many importers, and some sauces are imported only to certain regions of the U.S.
Red Boat is commonly viewed as one of the best ones. It is Vietnamese style sauce so it tastes less salty than more common Thai style ones. I use Red Boat 40N if fish sauce is the key ingredient and won't get overshadowed by other flavors. Think dips, salad dressings, or adding it at the very end of cooking process. However, it costs a bit more than most fish sauces. Depending where you live, it will be in $6.00 - $9.00 per 250mL bottle retail. If stores near you are charging more than that, just get it online.
Out of the less expensive ones, I use Thai Kitchen. It is stronger and saltier than Red Boat, since it's a Thai style sauce. It contains sugar in addition to fish and salt. Sugar makes it better if you want to get some browning in your stir-fry, and it balances out spicy flavors of Thai cuisine. It is in $3.00 - $6.00 range per 200mL bottle retail.
Tiparos sauce is pretty similar and I like it almost as much as Thai Kitchen. It costs a little bit less, but it harder to get in my area.
If you want to go all out, get Blis. It is probably the best tasting fish sauce, but 200mL will set you back around $20.00.
There are some others people swear by but I am not a fan of. They are: Squid, Golden Boy, Three Crabs, and Lucky. Squid and Three Crabs are what you will usually find in average Thai's kitchen. It's best if you try small bottles of different sauces for yourself and see what you like the most.
When you buy a fish sauce you want to look at color, ingredients, nutritional info, and smell.
>color
When looked at under light or on a spoon, sauce should be dark, deep amber that's close to red, orange, or golden. It should not be cloudy.
>ingredients
fish, salt, and optionally sugar. Anything else is unnecessary and usually indicates a mediocre sauce.
>nutrition
The more protein the better, as it means that sauce contains more fish and is less diluted.
>smell
It should be complex, deep, salty, and fishy in appetizing way. If it smells like rancid fish or dumpster behind fishmonger in 90F heat, it is not good.
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No.16828
Ideal cheap wine for cooking? It's unlikely I'll have more than a sip of the leftover, so smaller size bottle is fine.
Someone recommended me Rex Goliath. Good wine? Which of their's should I stock for cooking?
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No.16829
>>16828
You definetly want something dry. For whites I use a cheap Riesling or Pinot Grigio and for reds a cheap Shiraz or Merlot. Just keep the bottle closed in the fridge. Wine is usable for cooking for at least 2 months.
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No.16833
>>16828
>>16829 is right. Another white wine that works well is Sauvignon Blanc. Price does not matter for the most part, but I had mixed luck with sub $5 wines.
Remember to be wary of 'cooking' wines. They tend to have extra sugar, salt, preservatives, or some other additives that might alter flavor.
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No.16835
What to do with roasted chicken meat after using it to cook brown stock? I use breasts and sometimes thighs for other dishes; everything else is used for stock. I find it a bit too dry to eat straight up and can't think of a good way to re-purpose it instead of throwing away. I used to give that meat to my relatives so they can use it to feed their pets, but now I live too far to make this feasible.
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No.16841
>>16835
Just see it as the cost of making a good stock. If you really want to use it for something try chopping it really fine or use a meatgrinder, add something fatty like bacon, add egg and bread crums and make some meat balls that can be pan fried.
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No.16847
What canned (or otherwise shelf life of 1.5 years+) food is good for vitamin C?
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No.16850
>>16847
Sauerkraut. High vitamin C and shelf stable.
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No.16851
>>16847
If you really want cans, just go for tomatoes. Depending on brand, you are getting 10% to 20% of vitamin C per about 100-150g of undrained tomatoes. Almost as good as sauerkraut, but cans tend to be more durable than glass sauerkraut comes in.
If you are planing on using sauerkraut as your only source of vitamin C, remember that there are multiple varieties. There is one with added apple, Germans have juniper berries one, and Slavs have bunch of other varieties like carrot, beets, cranberries, bell peppers and more.
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No.16852
Aldi has discontinued their orange juice concentrate. It was quite cheap and tasted much better than other orange juice concentrates I have tried. Can anyone recommend an alternative?
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No.16853
>>16850
>>16851
Hmm, anything likewise stable sauerkraut can be paired with aside from corned beef?
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No.16854
>>16853
Meat and potatoes is the typical go to everywhere. Instant mashed potatoes last years, you just add water and are good to go. I suppose you could get some canned meat, like ham or chicken and eat it with kraut and potatoes.
Sauerkraut soup is another go-to in Europe and Asia. Basic version is just boiling sauerkraut with meat and/or bones, but even canned broth should be adequate.
As far as other possible combinations go, people in different regions pair sauerkraut with different things:
>Fish
That's what Chinese, Dutch and some krauts pair it up with. Canned fish should do just fine.
>Pasta
Italians, French, and Poles. Dry pasta will last for ever, so you will be good as long as there is water to cook pasta in.
>Grated apple
Slavs and Germans
>Berries
Slavs and Germans. Slavs tend to prefer cranberries while juniper berries are more common in Germany
>Beans
Slavs, Italians, French, and Krauts. You could just get a can of beans you like and be good to go.
>Shredded carrots, beets, bell peppers, horseradish, mushroom, cucumbers/pickles, pineapple, zucchini, eggplants, and many other combos
Slavs, Chinese, and to a lesser degree Germans do that, essentially turning sauerkraut into a salad base. Stores selling imported foods probably will have jars of ready salads in their Russian, Polish, etc. section. Alternatively, get canned and pickled vegetables and mix them with kraut yourself.
You could look into kimchi and brined cabbage. Their shelf life is about as long as sauerkraut, but their taste and texture are a bit different.
Pic unrelated, it's just captcha I got before posting this.
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No.16860
Anyone got a good bat soup recipe?
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No.16871
>>16841
Meatballs are a good idea. I could also try to stick in dehydrator and make jerky out of it.
>Just see it as the cost of making a good stock.
That makes perfect sense, but being raised as a poorfag I have very hard time tossing food out unless it has gone bad.
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No.16873
>>16854
>Instant mashed potatoes
These don't have vitamin C unless it is added afterwards (varies by the brand). The heat used in preparation destroys it, which is why vitamin c is difficult to find in preserved foods in the first place: Most preserved food is cooked.
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No.16874
>>16873
I suggested them as a possible pairing to kraut besides corned beef, since that's what was requested in >>16853
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No.16877
How do I know if I am a good cook?
99% of the time I cook for myself and no one else. Only people judging my cooking on regular basis are my parents and siblings. Parents always demand to have some food left left aside for them if I cook when they visit or day before. My siblings are picky eaters, to the point that all they eat is limited to chicken breast, turkey cold cuts, bread, mashed potatoes, pickles, coleslaw, and food from common fastfood places like McDonalds and Panda Express. On rare occasions that I had friends or acquaintances try my food, they all complemented it, but I am not sure if they were just trying to be nice.
Are there any criteria to determine a good cook? I know that my food is better than slop from Olive Garden and McDonalds, and while my technique and knowledge have huge gaps I still catch mistakes that some eceleb cooks like Babish often make.
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No.16886
>>16877
Technical challenges. Knife skills. How well you do on a daunting recipe, no vid, on first try.
Real test will always be cooking for a group. A potluck/bbq/family gathering. Three big criteria. How fast it disappears. If recipe is asked for. If you get feedback from someone you respect there. Yes, people will be polite, and nice, but that will only go so far.
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No.16887
>>16886
Didn't mention the other real test. And that is if your cooking gets you laid, or kills the mood.
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No.16903
>>16835
>What to do with roasted chicken meat after using it to cook brown stock?
Try something saucy like butter chicken.
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No.16905
>>16767
>If you are curious about organ meats and never had them before, sweetbreads and pates are probably the best ones to start with.
Any good sweetbread recipes for someone new to organ meats?
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No.16928
>>16847
Freeze dried strawberries. Just 10 grams of them net at least 600mg of vitamin C, which is the low end of the daily recommended amount. They last forever as long as you keep them away from moisture. Freeze-drying preserves the crisp and vibrant flavor of fresh strawberries. You could eat them as they are to get a sweet and crunchy snack, ground into a powder and use as flavoring for other foods, or re-hydrate to get texture similar to fresh strawberries. On top of it, they will take far less room than cans or jars and are much lighter.
Pineapple has a lot of vitamin C too. Freeze drying retains nearly all of it, but freeze dried pineapple is tougher to find than compared to strawberries. Canning process results in about 50% of vitamin C being lost, but it is still a decent amount. Freeze dried mango might be easier to find, and it contains a decent amount of vitamin C as well.
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No.16941
>>16887
>>16886
Thanks. I guess I am pretty good then, better than average at the very least.
>Knife skills
I haven't cut myself in years, but I think that I am on the slower side when I need to produce slices or cubes that are more than 70% uniform.
>How well you do on a daunting recipe, no vid, on first try.
Guaranteed success if it involves techniques and ingredients I am familiar with. Otherwise it's two to five tries to get it 100% correct.
>cooking for a group
Does not happen too often. Most notable occasion was back in high school when we had a heritage day, when everyone was supposed to bring food from their culture. My table was the first one that was cleared.
Another one was my old job, where there was a tradition to bring doughnuts on your birthday. I decided to just deep-fry my own. They were gone quickly, people were asking me where I bought them, and refused to believe that I made them. Most of these people were used to Dunkin Donuts, so it was.
Other than that, If I bring something to gatherings there are never any leftovers, and sometimes there are a few people asking me about food.
>if your cooking gets you laid, or kills the mood
It certainly helped to make girls interested in me, but I ruined it every time with my obliviousness and autism.
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No.16947
What is the most nutritious way of cooking potatoes that doesn't involve baking them? Or if they're all relatively unhealthy then what's the best way to bake a potato and make it not taste like a baked potato?
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No.16948
>>16947
Potato hash (potatos chopped into cubes and pan fried) or hash browns (grated pan-fried potatoes). They do not taste like fried potato. and you do not lose water soluble nutrients like you do when boiling in water.
If you really like mashed potatoes, you could just cook them using sous-vide method. You preserve the nutrients, but you will need some equipment. Immersion circulator is best and good ones start at around $50.00. If you are strapped for cash try the beercooler method.
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No.16949
>>16947
How about potato soup (without heavy cream)? Or you put the potatoes inside a chicken and roast them. Bonus: you get a nice side dish of roasted chicken.
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