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/ck/ Food & Cooking

Threads added between 2013/06/12 and 2013/06/19

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Most viewed threads in this category

This HEB brie honestly smells like semen

15 more posts in this thread. [Missing image file: brie.png]
I love me some brie, but I tried the HEB store brand to save a buck. Usually their stuff is ok but after warming it up the stuff smells exactly like cum. Is this common with brie? Or did some guy at the plant take a little vacation in my cheese? Or does cum smell like ammonia to some people? I always thought chlorine.
74 more posts in this thread. [Missing image file: 6a00d8341c51c053ef01156fa03139970c-450w.jpg]
my feet smell like cool doritos. does anybody on /ck/ have body parts that smell like food

the barrel

2 more posts in this thread. [Missing image file: IMAG1923.jpg]
King here went 2 barrel again can't get enough country ham.
16 more posts in this thread. [Missing image file: BigassBurger.jpg]
Do any of you have fun with cooking outrageously portioned foods? It's become somewhat of a pastime for my girlfriend and myself. Pic Related 6lb lamb and beef burger on a entire boule with 1lb of munster and merlot braised mushrooms.

hello...is it me your looking for

0 more posts in this thread. [Missing image file: Spinella.png]
23 more posts in this thread. [Missing image file: 300712_10151026720343602_137464627_n.jpg]
Where have you had the best burger ever? If you say "I made it myself" you must provide how you made it.

Do you practice or believe in these steak cooking myths?

32 more posts in this thread. [Missing image file: SteakChimichurri-TextWEB2.jpg]
Myth #1: "You should let a thick steak rest at room temperature before you cook it." Myth #2: "Sear your meat over high heat to lock in juices." Myth #3: "Bone-in steak has more flavor than boneless." Myth #4: "Only flip your steak once!" Myth #5: "Don't season your steak until after it's cooked!" Myth #6a: "Don't use a fork to turn your steak." Myth #6b: "If you cut it open to check doneness, it will lose all its juices." Myth #7: "Use the "poke test" to check if your steak is done." Then perhaps this might be some enlightening reading: http://www.seriouseats.com/2013/06/the-food-lab-7-old-wives-tales-about-cooking-steak.html
17 more posts in this thread. [Missing image file: kraken_bottle.jpg]
I'm too much of an alcohol newfag to enjoy good whiskey, but I've taken a liking to different kinds of rum. (Pic related) What brands should I look out for?
4 more posts in this thread. [Missing image file: 1355438241496.jpg]
SO i bought some duck fat because it sounded tasty, but I don't really know just what would benefit the most from it. What should I make?
28 more posts in this thread. [Missing image file: sj-sd76_crumb.jpg]
Why do some people desire large open crumb? It's a hole. It's literally nothing. It's air that you cannot eat nor spread mayo on.
28 more posts in this thread. [Missing image file: ll.png]
/ck/, did we ever decide if low-calorie or low-carb is superior for losing weight?
17 more posts in this thread. [Missing image file: photo.jpg]
I just peeled this orange and found this hard brain looking thing inside what the fuck is this? are oranges intelligent?

Customers file suit against Baluchi's Indian restaurant for 'tip discrimination' practices

29 more posts in this thread. [Missing image file: 1327539748224.png]
http://www.nydailynews.com/new-york/customers-file-suit-baluchi-indian-restaurant-tip-discrimination-practices-article-1.958102 Two South Asian customers filed a federal lawsuit Monday against Baluchi's Indian restaurant - for tip discrimination. Abe Shah and Hemang Virani say they were discriminated against by being compelled to pay an 18% tip at a Queens branch of the well-known Indian restaurant. They also say they were punched and spit at when they argued with employees of the Queens Boulevard eatery. "They were openly discriminated against and then physically attacked for objecting to the restaurant's illegal discrimination," says the lawsuit filed in Brooklyn Federal Court for unspecified damages. The brouhaha started after the pair questioned why the 18% was automatically added to their bill and not to other customers' checks. A man identifying himself as a manager admitted "a policy of automatically including a gratuity on the bills if Indian, Pakistani and Bangladeshi customers because 'they never tip,'" according to the lawsuit. The argument eventually escalated, and employees used "racial slurs" against the pair, punched Shah in the face and then shoved Virani into Shah, the suit charges. Shah had a bruise and high blood pressure and Virani had bruised shoulders, according to the lawsuit. A manager at the restaurant declined to comment. Calls to corporate officers were not returned.
7 more posts in this thread. [Missing image file: Kohlrabi[1].jpg]
>There are still people out there that have never eaten raw kohlrabi GET A LOAD OF THESE FAGGOTS GOD DAMN
2 more posts in this thread. [Missing image file: Raspberry Almond Crumb Tard.jpg]
Okay /ck/, I'm trying to make a good brownie 'in a jar' type recipe for handicap cooks.This basically means about 2 easy ingredients to add to a jar full of the dry ingredients. The problem is, the brownies are coming out bland and cake-like. Gross. It's also supposed to be single serving, baked in a mini loaf pan. Can you handle all this edge? This is the recipe I'm using: 1/2 cup and 1 tablespoon white sugar 2 tablespoons and 2 teaspoons unsweetened cocoa powder 2 tablespoons chopped pecans 1/4 cup and 1 tablespoon all-purpose flour 1/4 teaspoon baking powder 1/4 teaspoon salt Then all you have to do is empty contents of jar into bowl, mix with an egg and 1/4 a cup of butter and bake for about 20 minutes at about tree fiddy. Does anyone have an idea to make them more fudgy? Or at least less cakey. But if anyone needs a single serve cake recipe the above is great, it's just not a brownie. Oh I'm not a nut person so I substituted the pecans for about 1/4 cup of white chocolate chips, that was the single saving grace of this bland thing. If anyone else has a good recipe to try up this ally that'd also be appreciated.
19 more posts in this thread. [Missing image file: 220px-Bloody_Mary[1].jpg]
so how long could you survive purely on standard alcoholic drinks? i mean, theres a reasonable amount of variety, and calories wouldnt be a problem (though at some point stomach need might outpace liver ability), but how long could go before malnutrition becomes a serious issue? note: you get typical and average amount of garnish with your drink.
0 more posts in this thread. [Missing image file: DaniEye.jpg]
Hey /ck/ Trying to make striped ravioli, saw an anon with a pic the other day (I'm better when working visually). Anyway, I made the dough, just need the pics. Also, any sort of filling recipe would be great. Thanks /ck/ Pic unrelated.
3 more posts in this thread. [Missing image file: spicychicken.jpg]
If I wanted to get an extra breast, they would just charge me for another Spicy Chicken, wouldn't they?
4 more posts in this thread. [Missing image file: Untitled-1.png]
Hey /ck/ I really want to make this recipe, but I don't know if they are using ounces as a weight or volume measurement for >30 ounces Banana Milk >9 ounces sugar >6 1/4 ounces egg yolks >7 1/2 ounces eggs >1 3/4 ounces cornstarch >2 ounces banana liqueur Especially because in the recipe they list for banana milk (hur hur semen hur), they use cups to measure the flour but ounces for everything else. Is this weight or volume?
25 more posts in this thread. [Missing image file: 016.gif]
Alright /ck/, I have a mission. I need to brew an alchololic drink. But it won't be any old drink! My mission is to brew a drink with the 'essense' of Salvia. If you don't know what that is here's a link: http://en.wikipedia.org/wiki/Salvia_divinorum The reason for my quest to brew said drink is not just SCIENCE, though that is a major reason but because, as an elegan/tg/entleman, I need to validate parts of my settings. Please /ck/, you're my only hope!

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