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/ck/ Food & Cooking

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

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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
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?
10 more posts in this thread. [Missing image file: 86711-cakes-cheesecake.jpg]
Hey /ck/. I'm making a white chocolate cheesecake, and I want a fruit swirl. Now, I was considering lime/raspberry for the christmas season, but I've had some family input that that might not be a good combo. I want lime for the green, but what about strawberry, or cherry? Cranberry?
9 more posts in this thread. [Missing image file: ????.jpg]
I'm going to sleep soon. I have a bunch of bone-in, skin-on chicken thighs that I plan to marinate (oil+acid combo) in the fridge overnight. It is my understanding that anything like salt or citrus will turn my chicken into tasteless mush if it's in there for that long and i sb est for short-term marinades. But I'm getting conflicting info, apparently. I've also heard of brining but I have no experience with that. Tell me how to make the best use of these cheap ass thighs
0 more posts in this thread. [Missing image file: IMG_2660.jpg]
What does /ck/ think about my lunch? Also, post your meals.
40 more posts in this thread. [Missing image file: photo.jpg]
what's on your grocery list /ck/? I'm heading to the store in a few minutes
2 more posts in this thread. [Missing image file: Untitled.png]
They put salmon in the fish tacos Hank! Look at it!
9 more posts in this thread. [Missing image file: Expectations.jpg]
ITT: Sound advice for newbies I guess I'll start. >Be sure not to knead dough too much, as it agitates the gluten >Pounded walnuts make for a fine substitute for breadcrumbs >If you are out of flour, a 50/50 mix of breadcrumbs and corn starch will do you right. >For a quick soft-boiled egg, fill a glass half-full with water, pop an egg in and microwave for three minutes on high. >Lemon juice and milk, gently heated, will make a delicious creamy custard, great for fruit pies or Christmas puddings.
8 more posts in this thread. [Missing image file: 1346049209640.jpg]
What kind of noodles should I put in this cheddar broccoli soup mix that I'm making for dinner?

Pickled Herring Thread

8 more posts in this thread. [Missing image file: herring of pickles.jpg]
In which we discuss the merits of pickled herring. I prefer mine with a rye crisp bread with Finn Crisp, and I enjoy having some soft cheese on the side.

TAQUITOS

22 more posts in this thread. [Missing image file: Taquitos.jpg]
Anybody happen to know where Taquitos originated from? A friend and i are debating this and we were hoping you guys could help. Provide links please, i want proof. >wikipedia and other message boards need not apply
25 more posts in this thread. [Missing image file: Idonteven.jpg]
Lets just take this in http://www.amazon.com/Guy-Fieri-ER-28-Stainless/dp/B002W5VXV6/ref=sr_1_1?ie=UTF8&qid=1355464824& amp;sr=8-1&keywords=guy+chef+knife Enjoy all its faggotry
38 more posts in this thread. [Missing image file: tofu.jpg]
Where my veg bros at? Pic related I currently only use tofu in curries but I'm looking to expand on that. What are some of your favorite vegetarian/vegan tofu recipes?
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)?






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