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/ck/ Food & Cooking

Threads added between 2013/06/19 and 2013/06/26

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Most viewed threads in this category

Food descriptions from books that make you hungry

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"They were charred on the outside, raw on the inside, and totally delicious." - from "The Body", by Stephen King On a higher shelf was a pile of Slim Jims, as neatly stacked as the kindling in Annie's shed. He took four, trying not to disturb the pyramidal structure of the pile, and ate one of them greedily, relishing the salty taste and the grease. He tucked the wrapping into his underwear for later disposal. - from "Misery" by Stephen King

Help me, /ck/, you are my only hope

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Why does cat food actually taste better than potato chips? Or in other words, need better snack ideas. Bonus points if easy to make.
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Hey /ck/, /v/fag here. Can someone explain to me what is up with all this outrage over GMO's? Why should I care? Haven't we been genetically modifying our crops for hundreds of years?
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Gourmet Foods

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Post your favorite gourmet foods.

Apple cutting technique

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Hello Mrs. Fuji. I see you weigh 321 g. Let's waste as little of your deliciousness as possible.
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Is grain truly bad for you or is it just more pseudo-science like the gluten free thing?

Chia seeds

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Morning /ck/ This morning we discuss Chia Seeds. Pros/cons and relevant stories. Also, healthy food thread.
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Asian Food Power Rankings: 1. Japanese 2. Thai 3. Vietnamese … 98. Filipino 99. Chinese … 9999. Korean
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what is your favorite kind?
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Can't wait!
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hey /ck/ how does the Alarm ranking in chilli work? Like 1 Alarm 2 Alarm 3 Alarm etc...
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Can anyone tell me what variety of tea this is? All I know is that it's expensive.
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>That one guy that acts like they know everything about cooking >He always corrects you >He's never been to culinary school >That guy

Another chicken thread

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The other one asked about pan frying. I dont know shit about pan frying a chicken. But, i do know a thing or two bout grillin up some chicken breasts. So lets start.
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Are there any recipes /ck/ can recommend where I can cook meals but not have to refrigerate it after?
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>the major beer brands spill more beer in a day than I make in a year
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So what's the best way to caramelize an onion? Medium while it still has moisture in it? Low and slow? Does a fine mince v rough chop v slices change the formula? How much oil? I'm just wondering because I've heard so many conflicting ways to do it.
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Would you, /ck/?
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Does anyone else have something they eat nearly every day without getting tired of it? Heres my usual lunch at work. General tso chicken, and jalapeno poppers The deli has plenty of other stuff, but... eh. The poppers and the chicken here are usually the only things that don't look like burnt, 6 hour old shit. nomnomnom






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