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/ck/ Food & Cooking

Threads added between 2012/10/24 and 2012/10/31

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Most viewed threads in this category

21 more posts in this thread. [Missing image file: brownies.jpg]
So I'm making brownies but I'm ONE egg short. What's this going to do to the brownies?
20 more posts in this thread. [Missing image file: popeyes-wicked-chicken.jpg]
Ok so, pretty much the best BBQ sauce I've ever had was the Popeyes BBQ. Can anyone tell me what kind of BBQ sauce that is? Tasted like regular thick BBQ(maybe a little sweet) but has a kick of heat in the aftertaste. It's not like most hot sauces where you don't even taste the sauce, just the heat... it just kind of burns a bit afterwards. Anyway, whats a brand I can buy thats close? And of these flavors from Wings over Amherst, which would come closest? Bar-B-Que Honey Bar-B-Que Cajun Bar-B-Que Sweet Onion Bar-B-Que Chipotle Bar-B-Que Kickin' Bar-B-Que Jamaican Jerk West Texas Mesquite
11 more posts in this thread. [Missing image file: image.jpg]
Anyone know the recipe for the BBQ sauce Walmart uses on their deli chicken?
14 more posts in this thread. [Missing image file: liptonsidekickcbacon__89828_zoom.jpg]
I just made a pot of sidekicks using 10% cream instead of milk because I was out of milk. how fucked am I?
1 more posts in this thread. [Missing image file: 6a00cdf7e37f6d094f00e398b786c80002-(...).jpg]
"Mom, can I have a stomach pounder and a Coke? In light of Halloween, i'm watching the fog and i would really like to know what a stomach pounder and a Coke is. what's /ck/ take on this
25 more posts in this thread. [Missing image file: happy.png]
ITT: Weird foods you eat, or just weird ways you eat them, that making people cringe or laugh. >I eat cans of whole peeled tomatoes, straight from the can
3 more posts in this thread. [Missing image file: 1351368728469.jpg]
11 more posts in this thread. [Missing image file: 1349058172687.jpg]
>really enjoy cooking and eating what I make >feel like it's a genuine passion >"Well why shouldn't I be able to do this for a living?" >remember that restaurant chefs cook the same things over and over again while being shouted at and scrutinized for time in an unforgiving atmosphere Life isn't fair.
1 more posts in this thread. [Missing image file: Fairy_Bread.jpg]
So I just heard about this: Fairy Bread. It's white bread with butter and... sprinkles. This isn't for real, is it? Please tell me this is a joke.
11 more posts in this thread. [Missing image file: AvocadoPhoto.jpg]
I love sandwiches but I'm lazy. Lettuce/tomato etc is to much of a pain in the ass to bother with but delicious none the less. So I am relegated to just deli meat / cheese sandwiches. I have recently taken to spreading guacamole on my sandwich. Is it wrong to view it as spreadable toppings? It's quite delicious
5 more posts in this thread. [Missing image file: fridge.jpg]

cast iron skillet

17 more posts in this thread. [Missing image file: cd7077f9a4fa55b19721c10acfdf2c80_wm(...).jpg]
Hey /ck/ just bought my first cast iron skillet, any advice or tips what to make it last longer? i heard some talks that i need to "season" it, how to do it ? Pic related, my skillet
14 more posts in this thread. [Missing image file: 1351419351406.jpg]
Hey /kc/, student here, so you know this is gonna be a shitpost. I want to make an omelette (sausage, mushroom, onion) but always fuck it up somehow. I know, I know, it's elementary stuff. But, if you can give me a step-by-step, or maybe something that's worked for you, then my gratefulness will know no bounds tl;dr show me how to omelette
7 more posts in this thread. [Missing image file: tumblr_mbytauYTyS1rfwyd0o1_1280.jpg]
Like a boss.
45 more posts in this thread. [Missing image file: DSC00013.jpg]
so I was trying to reproduce these very tasty potato skin but I am stuck on finding the cheese suitable for them. Most cheddar I found - either block, shred or slice doesn't pull any "strings"and their flavor is too strong. are the restaurants using a mixture of mozzarella cheese and cheddar to reach the string pulling yet have enough flavor? Please advise me which cheese brand or what kind of cheese is the best to reproduce these tasty snacks.

Fried chicken and biscuits

13 more posts in this thread. [Missing image file: 7.5milk.jpg]
So Im going to attempt to make southern fried chicken and biscuits this weekend. Looking for tips on both. I am in a country that doesn't sell buttermilk so Im going to attempt to make the fake stuff that is a combination of a little bit of lemon juice and milk that has been allowed to sit for a few minutes. This is my first time for all three so Im in need of a lot of help.
5 more posts in this thread. [Missing image file: buffet-food1[1].jpg]
I have been subsisting on soft drink, 2 minute noodles and lollies for a few months now and would like to evolve beyond these shitty habits. I want to be able to prepare and cook healthy, filling meals. Problem is, whenever I go shopping I only see the unhealthy, shit stuff and not the good healthy mealy stuff. Any help would be appreciated.
3 more posts in this thread. [Missing image file: 1340280310478.jpg]
has anyone heard of Le Whaf or just interested in helping a student out? Would you mind filling out a 3 min survey, thanks http://fluidsurveys.com/surveys/cloud-0/le-whaf/
6 more posts in this thread. [Missing image file: 51706_3_8_TurkishCoffee_1199659496.jpg]
My favorite coffee is the turkish coffee.
11 more posts in this thread. [Missing image file: Tootsie_roll_small[1].jpg]
http://time.com/2012/10/30/Chicagos-World-Class-Chocolate-compared-to-other-brands/?iid=hl-main-lead Let's be honest with ourselves. Chicago is well known to make the best pizza, dogs and all around fine dining, but I think we're all really undermining Chicago's true culinary powerhouse and that's their remarkably cheap and easily best-in-the-world chocolate. Chicago's world class chocolate is known to many as being the best treat in their holloween bag, always being trades for Snickers or M&Ms but little know the actual secret to making this one of a kind chocolate.






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