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/ck/ Food & Cooking

Threads added between 2013/06/05 and 2013/06/12

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Most viewed threads in this category

17 more posts in this thread. [Missing image file: 1354151798906.jpg]
Does anyone have A Feast of Ice and Fire completely scanned? Or a download for kindle or something? Thanks
4 more posts in this thread. [Missing image file: Glass-of-iced-tea.jpg]
How do I make my sweet tea less sweet after I have already made it?
16 more posts in this thread. [Missing image file: image.jpg]
I have a confession: I'm addicted to pickles. I can't open a jar without eating the entire thing. I like pickled peppers (fresh ones too) mainly the hot variety. This was my gateway hot pickle. Wish I had one now. I would seriously take shots with the juice. Anyone else have this problem?

Scoville scale is bullshit

6 more posts in this thread. [Missing image file: chilitemp[1].jpg]
I am a fan of spicy food. I like it quite a bit. But whenever you see someone talking about Scoville scores, they seem to think this is the only thing that makes food spicy. That this is the only kind of heat. So they go on and on about their power level like it's some DBZ bullshit, when all they do is choke down habenero, without actually tasting anything. But god forbid you put some horseradish on something, or use a strong mustard. Peppers are just one kind of hot. Onions are hot. Radishes are hot. Mustards are hot. And all of them have a scoville of 0. Flavor intensity is awesome, and cannot be reduced to a number. And this is why I hate you.
11 more posts in this thread. [Missing image file: twice-baked-potato.jpg]
Chives or green onions?

We list

10 more posts in this thread. [Missing image file: 7728326-whole-grain-bread-.jpg]
Cheap as plebeian food that fills. >Whole Bread >mashed chickpeas paste (pleb hummus)
11 more posts in this thread. [Missing image file: Okonomiyaki+1+500.jpg]
I don't even like Sushi but Japanese food is 10/10
6 more posts in this thread. [Missing image file: Krispykremesloppyjoe.jpg]

Taking Care Of Your Cutlery

1 more posts in this thread. [Missing image file: download.png]
Efficient and effective knives are an absolute necessity for all chefs. Dull knives do not present or prepare dishes properly. Dull knives can be hazardous and require more pressure to cut. Dull knives are more dangerous for you and your employees. Safety is every restaurateur’s priority. Follow the steps bellow for your business safety and efficiency. Read More At: http://www.eliterestaurantequipment.com/take-care-of-your-cutlery

itt: weeaboo knifefags get mad

7 more posts in this thread. [Missing image file: 115862-kitchenknives-ginsu-chikara.jpg]
http://homes.yahoo.com/news/tests-cut-rate-knives-ginsu-skewers-ronco-180000098.html >There is one Consumer Reports Best Buy in our winner's circle, and it's the Ginsu Chikara, an eight-piece set that sells for $75 and delivers excellent cutting performance. Wow. A company that actually tests how a product will do just rated Ginsu as one of the best ones out there. GG
14 more posts in this thread. [Missing image file: image.jpg]
I have recently obtained an exorbitant volume of creme fraiche. it's quite tasty but I have no idea what to do with so much of it. Any suggestions?
0 more posts in this thread. [Missing image file: dominos.jpg]
Do you think the hate on drones will ever go away for this to be real? How did we let the U.K. beat us in drone pizza delivery?
6 more posts in this thread. [Missing image file: 1365806016605.png]
Hey /ck/, what's up with Swai? Also, fishy recipes, if you got 'em ;)
16 more posts in this thread. [Missing image file: ]
Whats your favorite beer?
20 more posts in this thread. [Missing image file: 1367640017068.jpg]
Everytime I go on /ck/: >can we have a discussion about x food or cuisine >12 replies and 3 images >Random troll post about monsanto, well done steak, tipping, condiments, or fast food >146 replies 112 images What the hell, /ck/? Is this what we've really become? A board where idiots from /b/ can just come over, write two sentences, and shit up page zero with useless threads that appear just as fast as they're deleted? Could we please have some better self moderation from the posters? Like not posting in troll threads, and reporting them for the moderators/janitors to delete. C'mon guys, Moot even said that he goes on this board, can we please step it up?

Souffle potatoes

8 more posts in this thread. [Missing image file: post-34972-127025921786.jpg]
Is there any method for making souffle fries without the hassle of preparing 2 pans full of oil (at 2 diff temps)? I mean, can I just use one, fry at lower temp, remove potatoes, turn heat to max and fry them one last time?
9 more posts in this thread. [Missing image file: ribeye.jpg]
Help me cook my steak /ck/ Getting a bone-in ribeye, USDA Choice from Albertsons because it's on sale. Not the highest quality meat. Should I quick-marinade it somehow or what? As my sidedishes Im going to grill some corn on the cob, and do this to some poor potatoes: http://www.seasaltwithfood.com/2009/05/hasselback-potatoes.html Maybe ill get some asparagus or eggplant going on, too.
11 more posts in this thread. [Missing image file: 1370508255665.jpg]
Whats your favorite dish you cook most often, /ck/? Mine are honeyed pork chops.
18 more posts in this thread. [Missing image file: DSC00064.jpg]
I'm making this for breakfast tomorrow what will you make? optional: add ham and bacon
3 more posts in this thread. [Missing image file: Petrini.jpg]
Slow Food: is an international movement founded by Carlo Petrini in 1986. Promoted as an alternative to fast food, it strives to preserve traditional and regional cuisine and encourages farming of plants, seeds and livestock characteristic of the local ecosystem. What do you think /ck? Does slow food float your boat?

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