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/ck/ Food & Cooking

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

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Most viewed threads in this category

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
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.
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.
13 more posts in this thread. [Missing image file: images.jpg]
Is there a considerably less expensive alternative to furikake? I need either: An easy way to make it myself for significantly cheaper. A much cheaper substitute. A place to buy it for cheap. I spend $5 on one of the viles in the picture and that doesn't last many servings at all.
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.
15 more posts in this thread. [Missing image file: Spaghetti_and_Meatballs.jpg]
Hey there /ck/, you have saved me a few times recently since I've visited here. Now I come with a more opinionish question. How do I meatball? Should I onion? Should I spice? Should I cheese?
11 more posts in this thread. [Missing image file: mayonnaise.jpg]
I suspect that the French Paradox, which is the observation that French people suffer from extremely low rates of cardiovascular disease in spite of high saturated fat diets, does not come necessarily stem from any antioxidant or anti-disease properties of wine, but simply that French people develop a pleasant buzz all day long and don't sweat the small shit. or that saturated fats have nothing to do with heart health Discuss.
125 more posts in this thread. [Missing image file: 009.jpg]
1. Your country. 2. Can you use chopsticks correctly?
38 more posts in this thread. [Missing image file: slide_food_03.jpg]
Went to my first fancy restaurant a few days ago, keep in mind, food pleb here. I now understand why the portions are small and the prices jacked up, the food was the best tasting thing I've ever had the honor to experience. Went to this place: http://www.agcuisine.com/ I had the Porcini Braised Lamb Shank and my girlfriend had the Roasted Cornish Hen. With appetizers, desert, drinks, sparkling water etc. bill came to $144, $170 with tip. Needless to say, was delectable and completely worth it, imo. My question is, what is the most expensive place /ck/ has gone to and how was the food?
27 more posts in this thread. [Missing image file: glenlivet-12-year-old-scotch.png]
hello /ck/. I come to you because you are the board closest to the subject I am in need of information on. I just realized that whiskey is what happiness is made of and I want to know more about it. is there some ebook or a wiki on whiskey? you know, whats the difference between bourbon and whiskey, how much it has to age, what the ingredients are, so on and so fourth. pic related, it's the best whiskey I've tasted so far, have yet to try the 16 and 18 year old though.
14 more posts in this thread. [Missing image file: chili-dog-6.jpg]
sup /ck/, how do you make your hotdogs? my jimmies were mad rustled tonight. i have a favorite recipe for hot dogs where i fry them up in a grill pan over green peppers and white onion. well tonight my dad does it, uses vadalia onions and covers the whole thing so none of those great little burnt onions and crispy spots on the skin are there, instead this almost boiled bullshit texture and the onions and peppers this soggycrunch shitfest of bluh, vadalia onions give it fart flavor but of course im the only one of my family who feels this way, everyone else likes it better. what do you think?
20 more posts in this thread. [Missing image file: exps25639_WNC62337D194.jpg]
Sup niggers. What do you think of mushroom burgers? As in where the patty is a big ass mushroom cap? I had one a couple of weeks ago, and I have to say its the best fucking burger I ever had. Ironic considering I hate vegetarian shit. I wanted to make some at home, but im not really sure 1. where to get the mushroom caps in the first place and 2. a good recipe. Recommendations?
3 more posts in this thread. [Missing image file: 20110128-Patatas-Bravas-primary.jpg]
Hey /ck/, why are patatas bravas so hard to make? Every time I make them, they have to pan fry for like 20-30 minutes before they turn all brown and crispy. The aïolli never ends up with the right consistency if I make it from scratch, and never ends up the right flavor if I just mix garlic, lemon juice, salt and mayo
10 more posts in this thread. [Missing image file: 1352399177308.jpg]
I have a bag of Tyson popcorn chicken. Last time I made it in the oven, it was not at all crispy. I am an untalented cook, obviously, so do you guys have any tips on how to make the finished product crispier rather than soggy?
25 more posts in this thread. [Missing image file: 1353818836454.jpg]
lets get one of these threads going ill dump what i have
29 more posts in this thread. [Missing image file: cheerwine.jpg]
I just found this shit in a store in Buffalo (they don't have it in Syracuse where I live), and it's awesome. ITT: God Tier Sodas
4 more posts in this thread. [Missing image file: 1353189360735.jpg]
OK guys, right now I have 2 pounds of "beef thin sliced carne picada" and I would like to make them into tacos. I've never bought it before and don't even know what kind of beef it is. Would I need to slow cook this stuff or can I cook it in a pan over relatively high heat? I'm gonna be cooking it pretty soon and plan on just sort of stir frying it with onion, garlic and seasoning but please let me know if that would make it shitty and if I need to slow cook it. Thank you /ck/, I love you!
14 more posts in this thread. [Missing image file: enhanced-buzz-26215-1285522937-39[2].jpg]
Hey /ck/ does anybody know how to get Kinako Ohagi kit kat? Thanks for your help.

I has teh diabeetus

14 more posts in this thread. [Missing image file: diabeetus.jpg]
Ok, /ck/ I need your help. I need to start eating healthier because I has the diabeetus, type II. Problem is - I HATE vegetables. I'm a meat-and-potatoes typical amerifat (5'9"/240lbs). I have lost 40 lbs over the past year, but I need to lose at least 50 more. I need to know how to cook some green veggies so they aren't completely repellent to me, and yet are still healthy. I know I can't just cover them in cheese sauce and expect them to be healthy. Most issues I have with veggies tend to be either smell (broccoli smells like diaper shit), or texture (stringy/fiberous or mushy). So, /ck/ I implore you - help me find 5 veggies I can eat and not yack due to the stench or texture. I'm an OK home cook, and budget isn't so much an issue - I just have to overcome this hatred of all things green.
64 more posts in this thread. [Missing image file: nospicytuna.jpg]
1. Your country. 2. Do you like authentic Sushi? 3. What kind of Sushi do you like?

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