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/ck/ Food & Cooking

Threads added between 2016/01/06 and 2016/01/13

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Most viewed threads in this category

27 more posts in this thread. [Missing image file: ]
What got you into cooking?
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Is the meme bread fad finally over, /ck/?
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Best Food When You're High >Substance >Food/Foods >LSD >Ramune and some kind of gummy snack. Or sips of fireball
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ITT: veganism Do you guys think it's just a passing fad or is it here to stay?
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In the US this is called a grilled cheese and is usually made with Kraft singles, in Australia it is called a cheese on toast, and is usually made with Coon brand cheese What is it all over other parts of the world? How do you enjoy it?
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Consider that any proper searing of meat (or cooking for that matter) is very likely going to create a small mist of grease that a splatter screen and/or vent hood can't contain. Every vertical surface including your floors is now covered in grease. There's a few solutions as I see it: you can mop after every meal (impractical if you cook three times a day), wear slippers in the kitchen (wearing and removing them at the door) with every family member and roommate abiding by the rules, or just ignore it. Enjoy getting a glass of water before bed, and getting inside the sheets with those same feet or socks. If you wear slippers, then you've tracked it throughout the entire house. Same with handling raw meat and eggs. There's only so much you can do to contain it. I see cooks on YouTube touching the outside of their pepper mill or spice jars between flipping over pieces of meat. I use tongs when seasoning meat or just wash my hands a thousand times. Chances are you waste paper towels (and your hard-earned money along with it). What are the chances I'd come into your kitchen and find a floor that hasn't been mopped recently? Grease on the walls? Crumbs and dust on the counter? How is indoor cooking not supposed to be absolutely disgusting?
18 more posts in this thread. [Missing image file: ]
I take frozen pizza that you're supposed to bake and either put it in the microwave or on a stovetop. I don't have an oven. Am I going to get sick?
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What do you like to have for lunch, /ck/?

Whisky

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Whats you taste. Here is mine.

Kitchen Annoyances

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>cooking for roommates in college >one of them enters the kitchen >begins stirring and flipping meat for no fucking reason >fucking why Does anyone else do this? Or am I just pissed for nothing? I hate when people fuck with stuff when Im cooking. Stirring shit, adding salt to shit, "OH UH ANON THIS LOOKS DONE DUDE ITS READY" Fuck off and let me do my own thing.
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Does anyone else feel sick when they eat here? Like I got two bites in and I'm like, wait, why the fuck am I here? It's gross.
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Who /meaddrinker/ here? No, it's not a "we wuz vikings and sheit" thing, though I am Nordic. I just like the taste, unlike a sweet wine it never gets sickly sweet (for obvious reasons the sweetness is more like the difference between honey and sugar in your tea) The drier variants do very well with hearty meals as well.
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Had to get a sub
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Do you pre-heat the oven?

2016 Challenge - Planning stages

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I'm looking at getting the annual challenge rolling in March, along the same schedule as last year. So this thread serves a few different purposes. > Community Interest I want to know if there's interrest for the challenge still. If there's only 4-5 people interrested it's a lot less fun. If you're new to /ck/ and want to check past years, they are collected on the blog at : http://ckchallenge.blogspot.ca/ > Got a round theme suggestion? Make it here! I will be tallying them up. I will post the themes from previous years in a reply. >Want rules to be changed? Make your suggestion here, please. >Want to volunteer to offer a prize? I am broke. And while it is my pleasure to devote the man hours to running the challenge, unless some generous anons step in the only prize this year will be bragging rights. You can sponsor a round (usually round prizes are cookbooks) or the final prize (last year was a custom embroidered apron and a trophy). If you're interrested in sponsering something send me an email : bubbleburst.challenge [at] gmail.com If I do get aprons made this year, sponsors can also order one for themselves. >Want to help behind the scenes? In case I get ill or have to be out of town and out of the Wi-Fi reaches of the Internet you'd get sent a copy of the Google Docs for points tally.
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this man should not be allowed to cook chicken or to go anywhere near chicken https://www.youtube.com/watch?v=d5vZ2E1vbZ8 the real horror begins at 5:26 >hey guys I made some pink chicken again for you /ck/!
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The Best There Is, the Best There Was, the Best There Ever Will Be

Cringe Thread

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https://www.youtube.com/watch?v=S6VkKYtiq2o This entire channel

pure rage

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i just want to vent. my dad bought a couple of filets of beef, and decided to put them in the freezer directly from the store. WTF. we even have a fucking vacuum saver which i have instructed him on how to use. also, we have a sous vide machine, and i would like to cook them at like 138F or something but i dunno if it's going to be worth it considering they were frozen so poorly. and i should have a goddamn blowtorch, i did but this bitch stole it from me. instead of having fresh beef sous vide'd to a perfect temp and blowtorched, we will probably go full pleb and say 'ahh fuck it let's just grill it'. and then he will finally fuck up by saying 'i don't want to mess with the coals lets just use the gas burners'. what a goddamn sad day this has become
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How "pulp-y" is Gazpacho supposed to be?






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