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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.
12 more posts in this thread. [Missing image file: Bella.jpg]
Hey guys Looking for a Bella Italia Chef (UK Italian Franchise) to tell me how to make that Amazing beef ragu for the Spaghetti Bolognese recipe. Any Hints would simply make this day the best birthday ever Im counting on you /ck/
3 more posts in this thread. [Missing image file: Various-60s--70s-Fillet-Of-Soul---568108.jpg]
! have a bunch of frozen sole. I need some ideas of what to make with it. I have most staples and spices but I'd rather not have anything spicy atm. Any suggestions?
8 more posts in this thread. [Missing image file: 658_5000175412658_IDShot_225x225.jpg]
You're going to hate me for making these in the first place, but I was making a Pasta n Sauce just now (in case you don't have it in america, it's a dried pasta thing with powdered sauce, you add water and milk then microwave). Obviously since it is just an easy as fuck microwave thing, the process is the same every time, but usually the sauce is nice and thick by the time I take it out of the microwave, but this time the sauce is really runny, despite that I did it exactly the same. I smelt my milk before putting it in, and it smelt kind of different, it wasn't gone off or sour, but it smelt a bit stronger, could milk going out of date change it's properties, and make it less likely to evaporate or whatever needs to happen to make the sauce thick?
1 more posts in this thread. [Missing image file: recepty-na-vegetarianske-jedla-kora(...).jpg]
Dorm chicken recipe thread? I've got some BBQ Chicken seasoning from this brand, and a couple of other ingredients in my fridge. Hopefully I can move away from this seasoning.
30 more posts in this thread. [Missing image file: woodford.jpg]
Bourbon master race checking in. Other recommendations of Kentucky-made brown liquor?
0 more posts in this thread. [Missing image file: 250px-Gingerbread_men.jpg]
what is your guy's favorite gingerbread men recipe? and should I use royal icing or something else.
3 more posts in this thread. [Missing image file: century egg.jpg]
ITT: We post under appreciated food.
34 more posts in this thread. [Missing image file: img_0067.jpg]
So, I was watching Adam's Richman's Best Sandwich in America and a Philly Cheesesteak was introduced as a wild card... Wild Card #1 (Recommended by G. Love): Cheesesteak with 3/4-pound sliced beef, five slices of provolone cheese, "long hots" (hot peppers), and fried onions all topped with mayo and ketchup on a sesame seed Italian roll from John's Roast Pork in Philadelphia, Pennsylvania. This fat motherfucker put a DOUBLE portion of ketchup on the sandwich. Ketchup was spread on the roll and drizzled all over it. Can you believe this shit?

Advice on knives

36 more posts in this thread. [Missing image file: sord.jpg]
I need good knives. Nice stuff. Is there an infographic on this or something?
21 more posts in this thread. [Missing image file: 1352846932741.jpg]
ITT: Food you don't like but you wish you did I hate pickles. I love cucumbers, and I grow far too many to eat every year, but I can't enjoy pickles at all so I just end up giving away/throwing away most of my harvest. Also, I really don't like IPAs. I've tried ones people claim are the best and it just makes them taste worse to me.
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.
0 more posts in this thread. [Missing image file: kfc+bucket+of+chicken[1].gif]
Whenever I reheat chicken, there are parts of the chicken that have a really bad taste to it. Anyone know what I'm talking about? Just today I got a bucket of KFC. It tasted good. But I put the leftovers in the fridge, and I reheated it that very same day, and now it has that rotten taste to it in some parts of the chicken. How do I prevent the rotten taste?
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?

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