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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?
4 more posts in this thread. [Missing image file: absolutely disgusting.jpg]
You know, for a cooking board, you sure don't know jack shit about food or cooking >fast foodjoints >junk food >ramen >soda You are the cancer killing America
9 more posts in this thread. [Missing image file: sgsggse.jpg]
25 more posts in this thread. [Missing image file: kitchen-cookware.jpg]
I'm moving to a new town and I'll have to buy a bunch of new cookware. I already have a wok, some wooden cooking utensils, a george foreman grill, a set of jars for flour, rice, etc. a big-ass cast iron skillet, and a couple of random pots and pans. What else should I have?
3 more posts in this thread. [Missing image file: a-JARED-FOGLE-386x217.jpg]
dis nigga worth 15 million dollars.... wat the fuuuuuuuucckkkkkkk...
15 more posts in this thread. [Missing image file: 41xp31KtKDL._SY355_.jpg]
I received a mandolin as a gift a few years ago and really liked it. But whenever I use it to julienne potatoes or jicama it kind of sucks. I have to really swing the veggie at the blade with an uncomfortable amount of force and generally the last 1/2" will bind in the cutting apparatus more often than not. Does anyone have a mandolin without this problem? Mine is an XOXO (pic related). I guess I'm ok with swinging with a lot of force, as I will only do this with a hand shield on, but the last 1/2" binding really sucks.
10 more posts in this thread. [Missing image file: tigert.jpg]
ITT: Wonderful delicacies you have had across the world but cannot find in your home country. I'll start with a simple one. I'm an Americlap, fuck you, Canada. Tiger Tail/Tiger Tiger is absolutely god tier ice cream and you're keeping it all at your fucking President's Choice stores. Let us have some. ;_;
27 more posts in this thread. [Missing image file: Game of Thrones S02E07.mp4_snapshot(...).jpg]
my friends have bugged me to marathon game of thrones. I've watched all of the first season on sunday, and I'm watching all of the second season today. This has made me want to eat some medieval style European pre-columbian exchange food. I know they were big on bread, but what should my meal be? They didn't even have potatoes before the discovery of the Americas.


3 more posts in this thread. [Missing image file: yio.jpg]
recipes thread? /ck first timer. Prefer chicken stuff.
3 more posts in this thread. [Missing image file: 1001029_041789002588_A_400.jpg]
yes yes i know, not another ramen thread. but i gotta have some opinions, is ROAST beef ramen different than the regular kind? and...is it good? bad?
25 more posts in this thread. [Missing image file: image.jpg]
So this seemed like the best place to ask. I generally eat whatever I feel like at any time I want, but girlfriend insists that this is strange. According to her there are certain "Breakfast" foods and "Dinner" foods, and pretty much she thinks eating pancakes at 8pm is weird. Is she autistic or am I the weird one?
15 more posts in this thread. [Missing image file: Taiwanese_Fried_Rice.jpg]
I love fried rice, and sometimes I try to make it at home, but I can never get it to be really flavorful. I have a wok and an electric stove, and it actually does pretty well. I don't know if I have a very hot stove or what. I leave my rice out to get dry, and the texture is actually pretty much perfect when I do it in the wok. Maybe because I usually leave the rice out at room temperature instead of in the fridge, I don't know. I heat the wok and then pour in peanut oil, put in my garlic and some red chili flakes, and then after about 45 seconds I add the rice in. Stir it around a bit, then add some soy sauce and sherry. After it heats up a bit, I move the rice to the sides and then add the frozen veggie mix, and that heats up and I mix it with the rice. Once the veggies are warm I add my meat (I use leftovers most of the time so it doesn't need to be cooked) and stir a couple more times over a couple minutes, then plate it. I've tried adding hoisin sauce, oyster sauce, more soy sauce, salt and pepper, fish sauce...whatever I try, it seems bland. Any tips or ideas on what I'm doing wrong?
4 more posts in this thread. [Missing image file: emma_stone_emma_watson.jpg]
So I read that fenugreek contains some sort of plant estrogen and that it helps breast development. I'm looking for recipes of homemade tea, food, desserts etc that contain some sort of plant estrogen that can help me!
18 more posts in this thread. [Missing image file: IMAG0006.jpg]
Your country? Do you like salted prunes? Your favorite salted prune dish?
18 more posts in this thread. [Missing image file: Potato_heart_mutation.jpg]
i often hear that it's unhealthy to eat potatos without peeling them. what do you think? is it really that bad? i am about to fry some in the pan and i need help deciding if i should peel them or not
15 more posts in this thread. [Missing image file: thxobamatrip.gif]
5 am brew crew on skype starting today every day we are going to have a beer at 5 am for the rest of forever put your name in the thread if you want in
4 more posts in this thread. [Missing image file: Gary MotherFucking Oak.png]
Yo /ck/. Not to simply toss information at you and expect results, I'm just looking for advice. An elder gentleman I'm related to has been letting me stay with him recently as I only just got here (Australia), and I'd like to show my appreciation with a bit of food. Now I'm not a chef, of course, or I wouldn't be telling you guys, but I'm just looking for either some resources I can check out to feed a guy who could probably use some more red meat in his diet or even some suggestions if you'd be so kind. What I'm looking for is food that: - Won't break my pitiful bank - Won't challenge me excessively nor come off as Baby's First Breakfast (best to err on the more complex side of things) - And is a safe bet for an elderly man to have one night. Any suggestions or pointers to other sources would be much appreciated; you're the experts, not me.
1 more posts in this thread. [Missing image file: 20111218_kalepearwrap2.jpg]
ITT: quick, tasty snacks I load some spicy hummus onto a tortilla, best thing ever
6 more posts in this thread. [Missing image file: bazlama_simple_griddled_thick_flat_(...).jpg]
/ck/, help a beginner bread maker out. I've started with simple ingredients, flour, water, yeast, salt and oil, and haven't had any problem making a dough with them. Now I want to switch things up and make a bread that is richer in protein. I have some ingredients, but I need a little help with them. I have Gluten (80g protein, 7g carbs, 2g fat) Eggs (15g protein, 1g carbs, 15g fat) Quark cheese (12g protein, 4g carbs, 0.1g fat) My goal for today is a bread that has as much protein as it has carbs. I've got a few questions though. 1 ) I want to use eggs and quark instead of water. 1 egg roughly equals a quarter cup water, but what about the quark? It has an even higher water content than eggs, but by itself is much more solid. 2 ) Does the fat from eggs fulfill the same role in the finished bread the oil does (making the bread stay fresh longer and keep its moisture)? 3 ) How can I make sure the bread doesn't explode into a balloon of air when using a larger amount of gluten? Use less yeast? Knead it more after letting it rise for the first time? 4 ) I read that gluten binds large amounts of liquid. How much more liquid will I need? Would this work: 300g flour 100g gluten 2-3 eggs 500g quark salt yeast 5 ) I'll be baking it as flat bread on a bread stone on my gas grill. Do I need to lower temps or increase baking time compared to the standard dough?

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