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/ck/ Food & Cooking

Threads added between 2012/12/12 and 2012/12/19

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From 2012/12/19 22:00 to 2012/12/20 04:00 (47)

Most viewed threads in this category

7 more posts in this thread. [Missing image file: Dec_17_KtGC.jpg]
Hey ro/ck/stars, happy December! I'll be uploading a different cookbook every day this month until Christmas. :) Almost all of the books in this year's Calendar are available in both PDF and ePUB. If possible, I really recommend that you download the ePUB version as the PDF has been converted from the original ePUB and may be formatted irregularly as a result. You can download a free ePUB reader from Adobe or install a plug-in for your browser to view the files. >Keys to Good Cooking: A Guide to Making the Very Best of Foods and Recipes >by Harold McGee >The answers to many kitchen conundrums in one easy-to-use volume, from the author of the acclaimed culinary classic On Food and Cooking >Harold McGee is our foremost expert on the science of cooking, advising professional chefs worldwide. Now he offers the same authoritative advice for food lovers everywhere in Keys to Good Cooking. A companion volume to recipe books, a touchstone for spotting flawed recipes and making the best of them, Keys to Good Cooking is a welcome aid for cooks of all types--translating the modern science of cooking into immediately useful information. Taking home cooks from market to table--and teaching them the best way to select, prepare, and present an amazing array of food--Keys to Good Cooking is an invaluable resource for anyone who prepares food and wants to do it well. EPUB: http://www.mediafire.com/?deablcw47of3bvp PDF: http://www.mediafire.com/?x32v36iwindk8kz

Best 6 coffee in Starbucks

6 more posts in this thread. [Missing image file: im33-starbucks-coffee-company-joris(...).gif]
more information http://ibmsem.wordpress.com/home/infographics/group-14a/
9 more posts in this thread. [Missing image file: chocolate2.jpg]
Just got a fuckload of these for my birthday. Anything interesting I can do with them?
2 more posts in this thread. [Missing image file: caution.jpg]
/ck/, i'm hungry at work and i have 2 slices of bread i found in the break room. i also found a couple of individual butter servings in my desk drawer. they have to be at least 2 months old as i can't really remember the last time i ordered something that would have come with butter. is the butter ok to eat? the containers are perfectly sealed and don't seem to be bloated or anything
2 more posts in this thread. [Missing image file: cookie varieties.jpg]
I'm going to be making a bunch of cookies later in the week, what do you think of this variety? Chocolate chip Butterscotch chip Oatmeal chocolate chip Orange with white chocolate chips Orange with dark chocolate chips Chocolate with mint chips
29 more posts in this thread. [Missing image file: 2012-12-18 12.36.54.jpg]
How do you like your hotdogs? I like mine cut swirly, well done with chili, cheese, sour cream and fritos. So good.
2 more posts in this thread. [Missing image file: celis.gif]
Does anyone in /ck/land remember this beer? Is anyone else excited that it might come back into production? http://en.wikipedia.org/wiki/Celis
7 more posts in this thread. [Missing image file: hash.jpg]
What are some of the best sweets you can order online?
3 more posts in this thread. [Missing image file: lounging-kitteh.jpg]
What's the best bourbon to add to pasta sauce?
7 more posts in this thread. [Missing image file: meat.jpg]
Hey /ck/ I'm making this, http://www.bbcgoodfood.com/recipes/2303637/family-meals-easy-beef-stew-with-sweet-potato-topp It's simmering now with the lid on, I didn't put celery in because I think celery tastes nasty, and the other person eating it with me hates celery too. I read the comments and some said that they found that there was way too little liquid in it when they ate it and would recommend adding double the amont stated, so I used 750ml instead of just 500. I didn't weigh the meat, I just used as much as I bought which is around the right amount, it cost £8:60 per kilo and I bought £4 worth in the packet it was in. Just when it was in the pan it didn't feel like it'd be enough for four people. Think it'll be ok? I just hope it tastes ok and I have enough meat and not too stock in it.
4 more posts in this thread. [Missing image file: bottle-of-olive-oil.jpg]
I am going to be making " herbed salt". I was wondering if any of you knew what herbs i could use, in my salt, that will pair well with olive oil.
2 more posts in this thread. [Missing image file: billnye.png]
So I had a dream/thought about me eating my own fingers. I was wondering do humans really taste like pork? And what does pork taste like(I'm a vegetarian so I have hardly any knowledge/taste of animal meat)?
12 more posts in this thread. [Missing image file: brussels sprouts.jpg]
bought a mess of these yesterday maybe pound- 2 pounds now how cook? intertubes says roast on baking sheet with olive oil and salt sounds good to me
14 more posts in this thread. [Missing image file: littleb.png]
dubs decides what takeaway i order for my dinner

Help?

3 more posts in this thread. [Missing image file: 77032a7d30488bc606143ab0b648626d_large.jpg]
I'm looking for a recipe for, well, it's like carrot brownies? It was really rich and used a lot of carrot. Like, a normal person couldn't finish a normal cake sized slice of it, because it was supposed to be like, a small portion. Ingredients were carrots, chocolate and candied fruit. Does anyone have any idea what it could be, or where to find a recipe? All I remember is that it was pretty easy. It's kind of urgent. The picture is the closest I figure to what it looked like. Any ideas?
15 more posts in this thread. [Missing image file: 1355261044101.gif]
Hey, /ck/, don't really come here often but I've got a question for you guys. So, my qt3.14 gf is throwing a Christmas party and we're inviting about 25 people. We need more party food for everyone. No more sweets. At the moment we've got nachos, meatballs, lil smokies, and a buffalo chicken dip I'm making. Any ideas for what else to serve? Cheers >mfw you guys give me a good recipe
10 more posts in this thread. [Missing image file: butter steak.jpg]
Hello AmeriFriends. I am a stranger in your strange land from a far away land called "Yer Rup," where our biggest export is world history. In any case, I have very much enjoyed my time here and am very happy with your overall hospitable demeanors and good, yet internationally ignored, food. However, I come to you not as an ambassador of goodwill but as a seeker of knowledge. What is this 'butter steak; I see sold in your groceries? I would buy it but fear ruining said butter steak were I to cook it in a manner insufficient for this cut. The all-knowing Oracle of Goo Gull knows not of this meat, so I turn to you, knowledged sages of /ck/. What the heck izzit?
3 more posts in this thread. [Missing image file: bitches_____i_summon_thee_by_564223(...).jpg]
I summon thee /ck/! I'm stuck at home due to snow and I want to bake something, but have no ideas. Give me something to bake savory or sweet then I will say what I'm going to make and post updates and the results. Restrictions: keep it under 2 hours for prep and preferably under 1 hour to bake, I will make exceptions if I really like the idea. I have access to most baking ingredients, if i don't have something I will pick something else or try to make substitutions and I can follow almost any recipe. I have a family of 5 so it can be a large recipe or something just for my self.
4 more posts in this thread. [Missing image file: 1353551397318.jpg]
Sup /ck I just got hold of a pig brain, in basically im wondering if its tasty, or even safe to eat. If so... Got any recipes or ideas?
8 more posts in this thread. [Missing image file: ghormeh-sabzi.jpg]
Are you familiar with ghorme sabzi /ck/? It's one of the more well-known Iranian dishes, a herb stew made primarily with parsley and onion. My gf, who was a very picky eater when I first started dating her fell in love with it and it is now her favorite food. It's also easily one of my favorites. There are regional variations I guess but the way I learned to make it is from my mother. She uses parsley, green onion, fenugreek, beef (more readily available than lamb), dried limes, and chicken broth (rather than water). The whole thing is left to stew overnight in a crockpot. The taste of ghorme sabzi is hard to describe, I can't personally think of anything else that's similar. Savory, if I were to sum it up in one word.






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