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File: 1437867917643.jpg (33.65 KB, 400x525, 16:21, mcqueen.jpg)

 No.5689

ITT: recent culinary discoveries you've made

Steak and salsa with sweet potatoes is really damn good

 No.5690

File: 1437868440678.png (214.68 KB, 600x600, 1:1, serveimage.png)

My olive oil is fake.


 No.5694

File: 1437870967665.jpg (30.21 KB, 224x203, 32:29, 1258976647786.jpg)

>>5690

Fake how? Not made from olives or cheap oil from elsewhere shipped to Italy only to be repackaged and sold as "italian" olive oil?


 No.5696

>>5690

No way that bitch is a virgin.


 No.5699

File: 1437871789531.png (14.27 KB, 470x191, 470:191, Screenshot_15.png)

>>5690

Frankly I'm amazed you couldn't tell by the taste


 No.5705

>>5699

Considering it was my first time buying olive oil, I don't think I ever tasted the real stuff before. I cried. ;-;


 No.5735

>>5694

other anon

I've heard, but need to do the research myself, that much of the olive oil coming out of, or through Italy is diluted with other cheaper oils.


 No.5736

>>5694

It's cut with oil made from stuff that isn't olive. The mob apparently has a stranglehold on the olive oil industry in Europe and the Mediterranean, and European exports are generally adulterated in some way.


 No.5737

File: 1438043670890.gif (523.34 KB, 500x296, 125:74, Jontron_kiss.gif)

>>5736

i found a Chilean evo that was pic related


 No.5863

Capers go really well on pizza


 No.5880

Make grilled cheese with a wafflemaker, it makes it crispy and awesome.


 No.5885

File: 1438554972297.jpg (10.58 KB, 225x225, 1:1, 1409863044905.jpg)

>>5735

Correct, adultered olive oil is a huge racket


 No.5887

>>5885

Especially with retarded celebrity chefs like Jamie Oliveroil only using it and going how it's totally 150% healthy for you proceeding to slather everything with it.

I dont even buy olive oil anymore because it's not easy to be 100% sure the brand you buy from supermarket isnt diluted and even then pure olive-oil isnt really any more healthier than the local rapeseed oil atleast according to recent studies.

Only actual +side over rapeseed with olive i'd give is that it goes very well on salad dressings.


 No.5894

>>5887

Only reason you should be buying olive oil is for the flavour, if you can't appreciate the flavour of a good oil there's something seriously wrong with your taste buds.

>it's not easy to be 100% sure the brand you buy from supermarket

>buying olive oil from the supermarket

>not sourcing your oil through restaurant wholesalers


 No.8405

YouTube embed. Click thumbnail to play.

3 days ago - Uploaded by TED-Ed

Published on Dec 14, 2015


 No.8434

>>5694

Italy produces 463k tonnes (a ton = 1000 kilograms) of olive oil a year, consumes 641k, and exports 233k on top of that. All while importing a whopping… 28k tonnes a year.

What they do is they import (inferior quality) olives from North Africa and blend it with high quality Italian oil. 80% of oil is compromised that way (read: all the big brands, like Carapelli, Bertolli, Santa Sabina, Pietro Coricelli, Sasso, Primadonna and Antica Badia).

Another scam is the following: olive presses have evolved tremendously over the past decades, to the point where "first press" squeezes out every last drop of the olives, not just the evoo, but the ordinary (lesser quality) oil as well.

The term "Italian olive oil" is rubbish as well. Only a few regions of Italy produce high quality oil, always in little quantities. And even then only a few producers are able to pull it off. If you don't know where to look and for whom, it's utterly useless to waste money on Italian evoo.

-Look for evoo that mentions the acidity level on the bottle. The lower the better, evoo always has less than 0.8% acidity.

-Look for evoo from other regions - the oil of Crete is very good, so is Spanish Arbequina oil.


 No.9616

File: 1466242220669.jpg (1.02 MB, 3456x1944, 16:9, 2016-06-17 08.46.05.jpg)

• Oatmeal or grits (3/4 or 1/2 cup)

• 2 scoops (25g or about 4 tbsp) protein powder

• 2 tsp cacao powder

• 2 packets stevia

• 1 tbsp peanut butter powder

• 1/4 tsp salt

Add 1 cup milk and it becomes a chocolate sludge that quickly gets carbs and protein in you.


 No.9617

>>9616

I'm going to experiment with this recipe, by replacing about half the oats/grits with 1/2 cup milled lentils (i.e., lentils reduced to a flour-like consistency) for the sake of more protein and fiber. I may have to make this an overnight soak, and double the cacao since lentil powder isn't exactly delicious.


 No.9618

File: 1466242530316.jpg (1.19 MB, 3456x1944, 16:9, 2016-06-17 03.38.51.jpg)

Peanut butter chocolate broccoli.

1-1/2 lb broccoli, steamed

4 tbsp flax, ground in a coffee bean grinder with 1 tbsp cacao and 2 packets stevia

4 tbsp microwaved and/or the oiliest peanut butter you can find

(1/3)


 No.9619

File: 1466242546874.jpg (1.23 MB, 3456x1944, 16:9, 2016-06-17 03.47.29.jpg)

>>9618

(2/3)


 No.9620

File: 1466242574079.jpg (1.16 MB, 3456x1944, 16:9, 2016-06-17 03.53.48.jpg)

>>9619

Why chopsticks?

Because we've already crossed the line, so let's keep going and see what happens.


 No.9621

File: 1466243403995.jpg (1.08 MB, 2987x1944, 2987:1944, 2016-06-16 23.34.18.jpg)

>>9618

>>9619

>>9620

This only exists because I wanted something to kill hunger between more protein-rich meals. I can always douse it in mustard or sriracha or oregano or whatever.

 

Now for something far less disgusting.

Makes about eight slices of thick, fluffy bread:

3 cups wheat flour

2 tbsp coco sug

2 tbsp olive oil

1 tsp salt

1/2 tbsp yeast

3 cups lentil powder (milled to flour-like consistency)

1/2 cup ground chia

1/2 cup vital wheat gluten (cheap protein powder substitute; mixed with lentils or peanut butter etc. makes it a complete protein)

3 cups milk (can't tell a difference between skim or whole, so it depends on your calorie and macro needs)

Each slice is about 31g protein, 7.5g/10.5g fat (skim/whole milk), 45g net-carbs, 23g fiber. So, 372 (399 whole milk) calories each. Very satisfying bodybuilder bread right here.


 No.9623

File: 1466254119366.png (128.6 KB, 363x400, 363:400, mask of the father.png)

>>9618

>>9619

>>9620

i am now an atheist, the fact you have not been smithen by divine fury is the ultimate proof that there is no god.


 No.9634

>>5690

It's widely known that olive oil is cut with soybean oil.


 No.9650

>you can cook pasta and hard boil an egg in the same pot at the same time

I'm a fucking genius.


 No.9651

>>9634

Another reason to stick to coconut oil! The first reason is licking the tbsp after applying to skillet. So worth paying double for the extra-flavorful version.


 No.9652

>>9650

You'd better thoroughly wash that egg before throwing it into the pot.


 No.9679

>>9652

And choose the pasta according to its cooking time, too.


 No.9688

>>9650

>>9650

Uhh, only if you either want undercooked pasta or overcooked egg.

Eggs in pan, cover with cold water (plus an inch, or 3cm for you not murricans), bring to a boil. ONCE IT BOILS, turn off heat, cover, wait 12 minutes.

Remove eggs, place eggs into cold water (ice water works great, but dunking in a cool river has been known to work).

Advantage of this method: never gets a green ring around the yolk; white remains tender instead of turning rubbery.

Pasta needs boiling water the whole time, or it doesn't cook evenly - the texture of the pasta will be differet. (Simmer, rather than hard boil? fine. Sitting in warm water below the boil point? Not fine.)

And to the disbeliever who insists on washing everything: what, you don't like chickenshit on your noodles?


 No.9700

>>5699

>>5694

>>5690

there is a HUGE olive oil mafia running all over the whole world but especially in italy in spain. there are they people who rob olive farms too and launder them by grinding them into someone elses oil that's working with them to hide it

also a terrible tree disease killing loads of olive trees in italy (xylella fastidiosa) if I spelled it correctly is spreading insanely fast all over italy and they are freaking out and killing some trees to stop all the trees from being killed.

also the olive oil mafia knows how to fake olive oil by its texture, color, aroma, and flavor while the whole thing is just some nasty fake shit. I don't trust any olive oil unless I see it made right infront of me, which is never because I'm not an italian olive farmer.

I also noticed that it's mentioned often how the mafia has tried to fuck with coconut oil but doesn't do it because by when they fake it they already spend the same or more money faking it than they would make selling it and because of its characteristics like the way it behaves in response to temperature, its color, flavor, texture, and aroma, its expensive and a huge inconvenience to fake.

so between all those things (not talking about the coconut oil) olives, honest italians and other honest people doing legit olive/olive oil business is becoming severely endangered.

I heard that the real legit olive oil is from that first press (that most bottles claim to be) is so dark and brown/green/black and thick and sticky unfiltered that it's so good… I almost can't imagine how that must be like. very few people ever ever EVER taste that.


 No.9701

>>5894

>hue hue I source my olive oil from applebees I"m sure its so high quality I can taste the mainstream

I don't trust restaurants for anything, but those limes they have are so good they must be fake or something. never saw limes that good in any store ever.


 No.9702

File: 1466974661589.png (303.96 KB, 346x517, 346:517, 34263463.png)

>>9618

>microwaved


 No.9703

File: 1466976222795.png (477.58 KB, 1084x629, 1084:629, 253454325.png)

There's also a huge push to discredit coconut oil lately because long ago when coconut oil became popular as a cooking grease for the first time it was always sold as this highly refined and extremely unhealthy bullshit in a grease tub, but if you buy carefully today you can find organic/unrefined/cold pressed/ etc. at wholefoods and get ripped off for 80 gorrillion dollars or like the fairly priced one costco sells.

it used to be tougher to find coconut oil that wasn't fucked around with, but all these shills are trying to tell everyone it's unhealthy based on past bullshit poison completely different than what's being sold now because big pharma is in a race to disinfo everyone out of eating healthy because a huge amount of people have made the change to healthier eating habits and that means less hospital/doctor/meds bills for all those people and way less profit for corporations.

You can just search for videos or a normal search "why coconut oil is bad" and you will find loads of shills presenting logical fallacies as fact and trying to convince everyone that it's shit. these are the same fuckers who are running around presenting all fats as 100% bad.

They argue that the fat from a fried greasy burger full of carcinogenic compounds is the same as eating some raw walnuts and almonds or some fresh avocado, because they want to demonize ALL fats since people finally started to understand what the bad fats are, like heated and refined fats and the typical fast food shit, or refined soybean oil and fake olive oil, eggs and so on. they know they lost that battle so they think they can trick everyone into not only quitting bad fats, but adding good fats to their blacklist so they miss out on healthy foods like coconut, avocado, nuts, seeds etc. also watch out for palm oil, that shit seems healthy but its bullshit and they aren't ever very clear about the product, it's expensive, and you don't see it being sold very much.

>inb4 shitstorm everybody just jump on top of me and flip out

I'm a vegan and I'm not trying to convert you or anything, but I eat a lot of nuts and seeds, beans, fruit, veggies, mostly raw and some things cooked. I love oats and I eat organic soy every once in a while but not very much because it has side effects if you overdo it. anyways I'm between skinnyfat and ottermode and my blood tests always come back fucking amazing with the best cholesterol stats HDL LDL that the doctor can even give me so I know that I'm doing things okay for me. I eat a Non-simple carb, high complex carb, high fiber, high raw fat, fruit and veggie diet and I personally do great with that.

It's really scary how the mainstream media and product advertising has brainwashed america into thinking "HOLY SHIT ALL FATS ARE BAD!" everything in the store is *sugar free* on the front and has a load of processed refined fats listed on the back or says *fat free! wow! gud chois!* on the front and has a ton of refined sugar and corn syrup listed on the back. I always eat whole plant based food that hasn't been processed except in rare cases like rolled oats (they get rolled to make them flat) and tofu (rarely) and unrefined coconut oil. I don't even eat peanut butter because it's always roasted. I would never eat a pecan pie but I would eat a bunch of raw pecans.


 No.9705

>>9703

meant to quote (both my posts)

>>9700


 No.9728

Boiling spaghetti with lemon juice is great with white sauce.


 No.9733

File: 1467117483784.jpg (756.9 KB, 2282x1938, 1141:969, 2016-06-27 11.13.21.jpg)

Lentils, extra-watery.

Peanut butter.

Vital wheat gluten.

Cocoa powder.

Without the cocoa it's as bland as you'd expect. But with, it's a nice and semi-chewy sweet treat.


 No.9735

but how did you make it sweet?


 No.9746

>>9735

Stevia.

Speaking of, adding 4 packets of that and 2 tbsp cocoa (1-1/2 normal unsweetened, 1/2 tbsp "special dark") to 16-oz boiled water didn't turn out so well.

But it still made a decent mixer for a shot of Christian Brother's honey brandy, just not as good as 16-oz herbal tea like peppermint, licorice, or cinnamon.


 No.9755

>>9746

whoa cool.

I'm a big fan of mesquite powder (not the wood they cook things with, but the sweet part that's edible)

and carob powder (it tastes alot like chocolate and is sweet)

and very dark molasses, as well as stevia leaf powder (it's still green)

and I also like taking dried fruit like raisins and chopping them up really fine to make sticky powder that I can add to things to sweeten them.


 No.9850

This was a "why didn't I think of this before?" moment:

>like to keep produce kale (no stem) cold while boiling rest of veggies

>leave it in freezer since I'll only put it in for ten minutes tops

>get distracted from cooking, leave it in for 30-45 min

>take it out, say fuck it and mash with hand

>it becomes kale flakes that mixes a lot better into salads or what have you

I'm freezing my kale from now on.


 No.9862

Uh, I guess this isn't really a "culinary discovery" but a few years back I was

>really stoned with a buddy

>wanted pbj sammiches

>tfw no bread

>cool frosted mini wheats that aren't totally stale yet

>WAIT……..

>WAIT…..

>pour mini wheats in bowl

>WAIT….

>plob blob of peanut butter on them

>stir

>add DERRICIOUS organic milk cold as fuck straight from the back of the fridge

Shit tasted like crunchy peanut butter ice cream.


 No.9866

Scrambled egg with jalapeño.


 No.9867

hot fried s


 No.9869

File: 1467874782299.jpg (1.12 MB, 1944x3298, 972:1649, 2016-07-07 01.30.11.jpg)

Not at all recent, but I wanted to point something out that wasn't worth making a new thread about (especially since I believe I mentioned this before, either here or /fit/ I don't remember):

Milled lentils stink.

Raw lentil powder/flour tastes horrible; I tried to use it in lieu of protein powder in both water in a shaker cup, and with oats 'n' milk. Disgusting either way, even with a ton of raw cacao and peanut butter powder and stevia to try and cover the gag-inducing flavor.

Only good way I've found to deal with it is to bake it into something, such as 2:3 to 1:1 ratio with wheat flour (I mill raw einkorn berries) in bread which I've found works well in making it fiber-filled and protein-packed especially with extra vital wheat gluten and ground (in a coffee bean grinder) chia seed. Very dense and tough to chew even with about twice as much water or milk you'd normally use in my experience.

Or don't mill them at all, and eat them like you're supposed to. But I paid over $200 for that NutriMill so you better believe I'm going to find excuses to use it!




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