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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.
8 more posts in this thread. [Missing image file: 1348017826035.jpg]
I decided that I'm fed up with drinking Twining's English Breakfast and I want a strong but cheap English tea of the kind that people from that country actually drink. At my grocer I can obtain Tetley's, Red Rose, and PG Tips. Are any of these worth buying? Should I look elsewhere?
11 more posts in this thread. [Missing image file: dep_5116644-Glass-of-delicious-blue(...).jpg]
I recently went to a pick your own farm and now have a shit ton of blue-/blackberries. This recipe looks perfect, but 3/4c sugar on top of 5.5 cups of berries? http://allrecipes.com/Recipe/Blackberry-and-Blueberry-Pie/Detail.aspx?event8=1&prop24=SR_Thumb&e11=blackberry%20pie&e8=Quick%20Search&event10=1&e7=Home%20Page Is that normal? I'd really rather use less sugar, say 1/4c, what do you think? Also open to other recipe suggestions using blueberries and/or blackberries as the main ingredient
54 more posts in this thread. [Missing image file: Chef_in_the_Window_by_RuSs1337.jpg]
Why does restaurant food always taste better than home cooking? Is it the experience of the chefs making the same dish day in and day out to the point where they have perfected it? Or is it just the psychological factor of "the best sandwich is the one you don't make yourself"?
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

Soy milk

4 more posts in this thread. [Missing image file: soy.jpg]
Couple of weeks ago, I got completely shitfaced and proceeded to visit a 24 hour supermarket on my way home. I bought a pricey box of "Spanish Hot Chocolate" - really, really awesome thick, breakfast chocolate. For some drunken reason, I decided to buy a 6x2 litre pack of Soya milk with it - instead of regular milk. I don't remember my reasoning behind buying it, but I imagine it was a shitfaced "i'm gonna overcome my aversion to soya milk" thing... Yeah I have this weird gag reflex to soya milk. Anyway... >tl;dr what to do with UHT soya milk. Does it work in any drinks?
3 more posts in this thread. [Missing image file: pressure cooker.jpg]
Is it okay to cook thick sauce and some chicken in a pressure cooker or will it explode?
69 more posts in this thread. [Missing image file: miso.jpg]
So I work as a cook at a very fancy resort in the desert. Gordon Ramsay is checking into our 7,000 dollar a night villa tomorrow. I am in charge of soup of the day. Wanna see if /ck/ has any ideas. Pic related, my veggie stock/miso concoction from yesterday.
4 more posts in this thread. [Missing image file: USDA_Food_Pyramid.gif]
What's with the food pyramid we got hammered into our heads as kids? Why's the Grains section so fucking huge? Were they trying to make our generation fat and diabetic?
29 more posts in this thread. [Missing image file: oh hell but fuck yeah.jpg]
dinner time
40 more posts in this thread. [Missing image file: 1.jpg]
Hey /ck/. I made cream of mushroom soup. I got the idea from here, so I thought I would share with you guys. The recipe I found was the first one that I googled. 1/15
21 more posts in this thread. [Missing image file: image.jpg]
Thoughts?
15 more posts in this thread. [Missing image file: fns.png]
Who did you vote for?
32 more posts in this thread. [Missing image file: sauce.jpg]
want to make some pasta sauce and have a can of pic related do i need to do anything other than put it in a hot pan with some spices? i see some recipe call for adding tomato paste and some don't
0 more posts in this thread. [Missing image file: Chef-Gordon-Ramsay.jpg]
Just rediscovered this Tumblr. http://gordonramsaypoetry.tumblr.com/ Beautiful.
64 more posts in this thread. [Missing image file: wtf.jpg]
ITT: Parts of food that plebs throw away instead of eating
7 more posts in this thread. [Missing image file: 1360543731628.png]
i have a bag of lettuce and a container of cherry tomatoes...i'm never gonna be able to eat this stuff as a salad before it all spoils. i live alone. i'm thinking of cooking it all in a frying pan with some oil. yes, cooking a bag of salad lettuce and cherry tomatoes! am i crazy? any suggestions? i don't want this stuff to spoil and i'm hungry

Something's off on my pressure cooker chili

2 more posts in this thread. [Missing image file: images.jpg]
2 cups veggie stock 1 cup water 1 lb 85% angus ground beef (seasoned, browned) 1 lb extra lean stew beef (seasoned, browned) 1 tbsp cumin, fresh ground (added after pressure release) 1 tbsp coriander, fresh ground 1/2 tsp cinammon 1/2 tsp clove 2 tsp granulated garlic 2 tsp paprika 1 large yellow onion 1 lb pinto beans 22 oz canned diced tomatoes 2 chipotles, 1 unknown dried chili, 1/3 dried habanero, pushed through coffee grinder salt to taste It tasted too sour. Like either I need to cut back on tomatoes and coriander or both. Also the clove was unecessary and I wouldn't add it again. Besides the oddball veggie broth (hey its what I had on hand) and the infamous /ck/ beans debate, anything obviously wrong with this recipe? Its pretty good but its not great.
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!






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