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/ck/ Food & Cooking

Threads added between 2012/11/21 and 2012/11/28

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From 2012/11/28 22:00 to 2012/11/29 04:00 (45)

Most viewed threads in this category

20 more posts in this thread. [Missing image file: finn.png]
How do you drink straight alcohol like whiskey and vodka without spewing? It seems like a nice talent to have.
21 more posts in this thread. [Missing image file: winetwins[1].jpg]
So I'm making wine and forgot to poke holes in the balloon. What's the worst case scenario and how should I remedy this? I was thinking of either leaving it and hoping for the best or replacing the balloon
9 more posts in this thread. [Missing image file: Photo-0294.jpg]
I forgot to wash my cranberries before I put them in the sauce pan for my cranberry sauce. What will be the consequences of my inaction, if any? Pic related cause it's my cranberry sauce in progress.
32 more posts in this thread. [Missing image file: rome-penne-vodka.jpg]
Can alcoholics have vodka sauce? I'm trying to make dinner for my sister and she is a recovering alcoholic but loves penny vodka and wants me to make it for her. Or is vodka not even that necessary anyway.
3 more posts in this thread. [Missing image file: chocolate pretzel.jpg]
What's the worst thing you've ever eaten for breakfast? Eating a bag full of pic related for breakfast right now.

for the UK ckOOks

0 more posts in this thread. [Missing image file: larousse.jpg]
a heads up: £18 for the Larousse Gastronomique. Use either code 'XMAS266' or 'POLAR' for FREE Delivery & AFWISEMEN for 10% off for new customers http://www.thebookpeople.co.uk/webapp/wcs/stores/servlet/qs_product_tbp?storeId=10001&catalogId= 10051&langId=100&productId=35535&searchTerm=larousse YOU CANNOT SAY FAIRER THAN THAT
14 more posts in this thread. [Missing image file: SetWidth343-RumpSteak2[1].jpg]
hey fu/ck/wits I'm looking for a good sauce to put on my steak, thought you guys could help me out. I've got 400g of some sweet ass rump. Help a n1gger out thanks

Minimalist cookware

49 more posts in this thread. [Missing image file: AAAADOpw2HIAAAAAAAQlJQ.jpg]
I'm trying to come up with a bare minimum of cookware that lets me cook many basic dishes. Here's what I have: > chef's knife > cutting board > 2-qt sauce pan > 12-in nonstick pan (cast iron?) > huge pot > huge metal mixing bowl > insulated baking sheet > spatula > measuring spoons > colander What say you? Still too much?
39 more posts in this thread. [Missing image file: Fang_cha.jpg]
Can we have a tea thread? I just got my hands on some nice aged Pu-Erh, this shit is incredible. Bold, earthy, no bitterness at all even when brewed extremely strong. How do you guys drink your tea? I like mine with a little sugar and sometimes milk for dark teas, even though I'd probably get flamed for it in some places.
0 more posts in this thread. [Missing image file: basting_turkey[1].jpg]
Anyone in here ever tried to make a buffalo turkey? I've cooked two turkeys so far (one for my sister, one for my mom) and my roommate's mom gave him another one, so I'd like to do something neat with it. There's a recipe on line for deep-fried buffalo turkey, but I don't have a deep fryer. Would it do just to marinate the turkey in hot sauce + butter and then roast it normally?
2 more posts in this thread. [Missing image file: image.jpg]
So I recently moved from London to Sydney and discovered Tim Tams, an Australian chocolate cookie (biscuit if you're british). Took a bite and thought it tasted like Penguin bars, except 100000000x better. Then I found this on Wikipedia: "The biscuit was created by Ian Norris ... While in Britain, he found the Penguin biscuit and decided to "make a better one"." Well FUCK Britain! Enjoy your shitty penguins.

Squash recipes

2 more posts in this thread. [Missing image file: hubbard.jpg]
Hey /ck/, I decided to buy a big hubbard squash because they look cool. My family found out and now I'm in charge of providing the squash for Thanksgiving... I've heard a lot of people complain they're hard to cut open, but I cut it in half pretty easily using an old pumpkin carving knife (the kind that's not sharp at all). It's baking now, but I really have no clue what to do with it once it's cooked. Does anyone have a good simple recipe? I don't have much time.
24 more posts in this thread. [Missing image file: stoner.jpg]
need food to feed 3 stoners over the weekend. any suggestions for something that can be prepared in advance in large quantities? inb4 turkey, not american
0 more posts in this thread. [Missing image file: 6a00d8341ef22f53ef0105367ff037970b-500wi.jpg]
What are the best classic French Christmas foods? pic related, Yule Logs are mandatory
5 more posts in this thread. [Missing image file: K then.png]
Ok so i've posted the a thread lately about, that my parents got a 50 euro Gall & Gall card, however i completely missed the whole thread, i can spend the card because my parents are not heavy drinkers, am not looking for some expensive stuff just some nice stuff Here's the link http://webwinkel.gall.nl/
16 more posts in this thread. [Missing image file: 280px-Cookers_in_the_White_House_kitchen.jpg]
Hey /ck/ I'm sure there's Working chefs here. So I'm leaving my high school because I'm just failing and getting bullied by almost everyone. When I go to the college ill have to do a trade they are motor repairs. I hate cars. Welding. I can't weld for shit. Art. I can only draw a stickman. Electrical. Physcis and mathematics I can't do. And cooking. Which is what I'm choosing to do I just need to know some stuff before I make that decision. >How long is the average chefs job? >Is it hard finding a restuarant to work in? >What is the average chefs pay? >Is there any Mathematics involved in cooking? If so what kind? Thanks /ck/
4 more posts in this thread. [Missing image file: 04327_groundbeef08152012.jpg]
I HAVE A SERIOUS QUESTION ABOUT SOME TACOS I AM ABOUT TO EAT My ground beef was grey, from sitting in the fridge. Didn't smell bad, but maybe a little off? The smell didn't make me wretch, it just smelled like ground beef with a little something else. Maybe boot leather? Anyway, I figured it wasn't too far gone and cooked the fuck out of it. It's been simmering for over an hour, just to be sure. Now the texture is weird. Like, too soft. I know that if you age a steak, it gets soft because bacteria eat most of the connective tissue, and I guess ground beef could work the same way? Did bacteria eat the structural stability of my ground beef, just enough to make it feel weird? Basically, I cooked it to death, so all the germs and shit should be dead, right? Will eating this taco make me shit my guts out?
4 more posts in this thread. [Missing image file: chickenthighs-0703p122b-l.jpg]
Yo /ck/ I just bought some chicken thighs and i was wondering if putting assorted herbs and spices on them then ovenbaking them would be a good idea? Do you guys have any other ideas? Also what kind of sauce could i make to go with it?
14 more posts in this thread. [Missing image file: 004.jpg]
So apparently this stuff is now a celebrity drink, with Paris Hilton being among its devotees. How does this make you feel, /ck/?
9 more posts in this thread. [Missing image file: Cornish-Pasty.jpg]
Mittenfag here Are we the only state with pasties? I can never seem to find any when I travel

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