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/ck/ Food & Cooking

Threads added between 2013/07/31 and 2013/08/07

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Most viewed threads in this category

19 more posts in this thread. [Missing image file: low_country_boil.jpg]
I made low country boil yesterday. What should I do with the leftover potatoes, shrimp, sausage and corn? I was thinking of some kind of stew. Any ideas, /ck/?

Asking the butcher to grind meat

13 more posts in this thread. [Missing image file: meat-940x626.jpg]
Last night I wanted to make some hamburgers on my grill, so naturally I looked up whatever recipe Alton Brown has for burgers and went to the store. http://www.foodnetwork.com/recipes/alton-brown/burger-of-the-gods-recipe/index.html Now, I don't have a food processor at home, but obviously the butcher at my grocery store is able to grind meat. So my first idea was to grab the two best looking ~1lb cuts of both sirloin and chuck and ask the butcher to grind them together for me. Is this not something you're supposed to ask? Immediately the butcher's assistant began to tell me that I would "lose half of my meat" to the grinder. Eventually the butcher on call came out to speak with me and explained that the "grinder head is so big" that I would "lose" half of the meat I was currently holding and that it would end up being more expensive than the pre-ground packaged meat available at the store. Was he just telling me a line to get me to leave him alone? He didn't really ever explain what he meant by "losing" meat to the grinder. Does part of it just stay in there until next time he uses it? That doesn't seem to make sense. Is there any advantage to having the butcher grind fresh cuts for making hamburger patties? Bonus question: I can't remember if it was chuck vs. sirloin that was packaged this way, but why does some ground beef come molded into that weird circular volcano looking thing? Pic somewhat related, its cropped pretty close but you can still kindof see that shape.
9 more posts in this thread. [Missing image file: peppahs and tomatos.jpg]
So we have two bags of fresh peppers and tomatoes from our garden that we have no idea what to do with. Any recipes or suggestions? Peppers: Anaheim Serrano Jalapeno Bell
2 more posts in this thread. [Missing image file: 304365_10151137837997171_1039344372_n.jpg]
Ive been digging around online, but can't really find a solid answer. In a walk-in cooler, where are mushrooms supposed to be stored? Anyone know and have a source? That would be awesome. Thanks!
28 more posts in this thread. [Missing image file: logo-small-lofi.gif]
have a job interview at Panera tomorrow morning for hourly associate (guessing ill just be taking orders/doing register for the most part). can anybody give me advice as to what they are looking for in an employee, insight to what i may be asked in the interview, what to wear (if that matters), or tips in general?
35 more posts in this thread. [Missing image file: cheese.jpg]
How the hell is plain cheese an acceptable topping?
43 more posts in this thread. [Missing image file: cucumber tea sandwich.jpg]
Let's talk snack sammiches. There's always a thread about the perfect sandwich, with bacon or a fried egg or whatever everything delicious piled on top of artesian bread, But what about snack sandwiches. Like PB&J or PB&H or PB&B I like a good cucumber cream chees sammie, I sprinkle some salt on there to wake up the cucumber, but I feel like it could use something else. I recently put honey on my husbands PB&Banana and he quite liked it. Ideas?

Bourbon 7

9 more posts in this thread. [Missing image file: images.jpg]
I was at a bar the other night and someone mentioned Bourbon 7. I never heard of it before, and I tried googling it but not much came up. I assume its something simple like bourbon + 7up or sprite. Sort of like gin and tonic. Thanks for clarification.
2 more posts in this thread. [Missing image file: symbol_2009_japan.jpg]
Should I go try Soba from a Soba specialised restaurant? What is the most entry level version of this dish? Im a big fan of Japanese Ramen admittedly.
53 more posts in this thread. [Missing image file: WWlowknead1.jpg]
Bread thread. Anybody bake anything interesting recently? This is a low-knead, long-ferment 70% coarse whole wheat loaf with walnuts and flax seeds in it. It bulk fermented for approximately 20 hours at 70F. I just started experimenting with low-knead baking, and I have to say I'm really impressed with the great flavor it produces.
15 more posts in this thread. [Missing image file: 7fc2lRA.jpg]
what do yalls eat with bratwurst? quick they're almost done and Virtus Pro vs IG is getting crazy, need some spectating food
2 more posts in this thread. [Missing image file: What is this Meat.jpg]
how to cook lamb breast /ck/? its such a cheap cut of meat/mostly fat. any recipes for dat dere sear and oventoss?
31 more posts in this thread. [Missing image file: 355370549_1373918234.jpg]
Why Pepper is so best? >before implies isnot best

American Cheese Society Convention 2013

0 more posts in this thread. [Missing image file: IMG_6495.jpg]
Ask a guy who just got done volunteering at the American Cheese Society Convention in Madison, Wisconsin anything. I helped set up the Festival of Cheese where there were about 1800 varieties to try this year. I have a good amount of photos from this event if anyone is interested.
26 more posts in this thread. [Missing image file: image.jpg]
Does he honestly believe he is the best chef in the world? And, Have any of you ever eaten in any of his restaurants? I don't have a negative opinion of him I'm just curious if his food is all that "amazing".
17 more posts in this thread. [Missing image file: 20130802_101858.jpg]
What did you have for breakfast faggots

pakistani/indian food - what to get?

5 more posts in this thread. [Missing image file: xWTkW.gif]
/ck/ i'm going to have pakistani/indian food today and i'm not sure what to get. there's a really good restaurant around the corner so once i can break my fast, i'm going to get something to eat there. what do you recommend? any good dishes in particular?
17 more posts in this thread. [Missing image file: IMG_0831.jpg]
How do I keep my skinless boneless chicken breast from drying out on the grill? Usually I cook it in some oil in a skillet on medium heat until there's a nice sear on both sides, but medium on the grill ended up like dry flavorless leather. So, should I just go high and then put it up on the top smoker rack to finish? How do you make delicious chicken on a grill? (oh and I'm using natty gas because it's hooked up to my home for convenience. I'm pretty good at gauging it on a charcoal grill but mainly reserve that for tailgating)
22 more posts in this thread. [Missing image file: knife.jpg]
What kind of knife can slice cleanly and smoothly through the skin of a salmon? I was using this fucker and I had to saw at it will a great deal amount of effort before it gave me a somewhat jagged and ugly cut

Anyone have this cookbook?

33 more posts in this thread. [Missing image file: asdf.jpg]
Apparently an INCREDIBLE and highly collectible cookbook. I've looked everywhere for a PDF, to no avail. Many internets to anyone who has a PDF of it...

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