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/ck/ Food & Cooking

Threads added between 2013/09/18 and 2013/09/25

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Most viewed threads in this category

6 more posts in this thread. [Missing image file: laduree_vanille_vanilla_macaron_3.jpg]
Gonna make macarons today. Anybody got any advice before I start? I'm pretty sure it's going to go terribly, but I'm excited to try out a more complicated bake.
6 more posts in this thread. [Missing image file: Photo0169.jpg]
Hey /ck/, new guy here. Made some scrambled eggs and bacon. Am I /ck/ material yet? Oh yeah. I fried them with barbecue sauce and garlic salt. Best damn breakfast I've had in a while.
14 more posts in this thread. [Missing image file: PannaCottaComb.jpg]
Just made some panna cotta for the first time. How does it look /ck/? Post pics of things you cooked, so we can have an Official Sunday Circlejerk
20 more posts in this thread. [Missing image file: 749px-Cheese_puffs.jpg]
Anyone remembers that episode of Drake and Josh where Drake stops eating junk food, but starts feeling sick because his body so used to junk food that he gets sick if he doesn't eat junk food? Is that even possible?
10 more posts in this thread. [Missing image file: 1370209841229.jpg]
parents thread? mom excitedly informs me that we're having steak tonight oh god >"roasting it" >puts raw round steak in pan and adds mushrooms, canned gravy, and water >puts aluminum foil on pan, puts in oven at 375F for 30 minutes (cuz e coli) "can't wait!" last week: >"baked" pork chops >raw pork chops, apples slices, and a quarter inch of apple cider in a pan >oven at 375 for 30 min >mfw the pork tasted like pork, and so did the apples she wont listen to my suggestions what can i do /ck/?
3 more posts in this thread. [Missing image file: string cheese.jpg]
Why is string cheese so perfect, /ck/?
3 more posts in this thread. [Missing image file: steak.jpg]
What is your favorite way to deal with leftovers? I had some left over steak from the other night and for dinner tonight I chopped it up and made some kick-ass steak quesadillas. I also love when there's left overs after thanksgiving to make Dagwood sandwiches (turkey, stuffing, and veggies between two slices of bread and then doused in gravy). So what's your favorite way to do left-overs?
20 more posts in this thread. [Missing image file: 4chan police.jpg]
Dammit /ck/ my red Thai curry is missing something. It needs a little flavor, its so close to tasting like restaurant curry but I have no idea what that is! I think it needs a chile pepper, but that's not everything. What secret ingredients do you put in your red curry?
4 more posts in this thread. [Missing image file: 1379718464889.gif]
Can I make kefir with powdered milk? Just got the grains and all I have is powdered milk Picture unrelated
33 more posts in this thread. [Missing image file: 1374035415251.gif]
When is the last time you cooked for someone? When is the last time someone cooked for you? Not talking about work or restaurant service.

dietary fiber and you (as in me)

60 more posts in this thread. [Missing image file: fiberoptic.jpg]
Alright guys I need to eat more fiber. Because butt problems. Can you recommend some foods jam-packed with dietary fiber? And maybe some recipes? pic vaguely related

American Craft Beer Techniques Revolutionizing Breweries Around the World

115 more posts in this thread. [Missing image file: sierra-nevada-pale-ale.jpg]
And here you were thinking American beer was a joke. >The craft beer movement has changed all that in recent years; it’s also inspired brewers around the world to also push the envelope. >From the very beginning, the whole idea was to use American beer ingredients (especially hops) and American techniques to create some seriously edgy stuff. >James Watt says the BrewDogs aren’t alone in finding inspiration in the United States. >“You get people in Belgium, people in Scandinavia, people in Scotland like ourselves, people in Japan, people in Australia, people in New Zealand, who have looked at the way craft brewers in American have torn up the rule book, have disregarded style guidelines, and come up with completely new techniques to make amazing beers. And that’s a revolution that’s happening now globally. And it’s all because of what’s been happening in America.” http://www.theworld.org/2013/09/scotland-brew-dogs-beer/
12 more posts in this thread. [Missing image file: 2013-09-22_11-46-08_742.jpg]
What are you cooking today /ck/? Im making sausage and peppers. The house smells awesome!
8 more posts in this thread. [Missing image file: udra.jpg]
I have a trout fillet and some natural yogurt to use up. Can these be combined in a delicious way ?
27 more posts in this thread. [Missing image file: 387.jpg]
Hi guys! I thought I'd share with you my Burger King breakfast.
23 more posts in this thread. [Missing image file: olive_oil_lg.jpg]
Is frying in olive oil unhealthy?
26 more posts in this thread. [Missing image file: subway-logo-eat-fresh-2.jpg]
So, I normally go to Subway everynight, get myself 2 footlong cold cuts on Italian herbs and cheese, no veggies, chipotle sauce and a bit of pepper. I sometimes get lettuce but I don't really like their lettuce much. Anyways, what are the most "meat intensive" subs there? I'm a meat fiend.
12 more posts in this thread. [Missing image file: IMG_20130920_230117[1].jpg]
Evenin /ck/ BBQ chicken up in this shit In the pan we've got >5lbs of chicken legs >1 cup of coke (little over half a can) >1 cup of ketchup >1 cup of BBQ sauce (Sweet babbyrays) >half cup of taco sauce >1/4 cup of soy sauce Mixed up all the sauces and coke and poured all over this shit.
8 more posts in this thread. [Missing image file: WP_20130920_005.jpg]
/ck/ ever experimented with wild yeast? 1/3c of ap flour, 1/3c of water, a spoonful of honey, a whatever grape must was left in the jar when I sorta washed it. Put it out overnight a couple of days ago, brought it in and have been feeding it flour since. Now this bitch is outta control. I don't live in San Francisco so I wasn't planning on something particularly sour, but the lactobacillus is strong with this one, thinking of just incorporating a couple cups into my french bred recipe. It usually calls for 3 cups flour, so I was thinking 2 cups starter and 2 cups flour and adding water to get the right consistency, yeah?
16 more posts in this thread. [Missing image file: spooky-cereal.jpg]

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