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/ck/ Food & Cooking

Threads added between 2012/09/26 and 2012/10/03

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Most viewed threads in this category

22 more posts in this thread. [Missing image file: 1332bce97ecb622591cdd56e76614935.png]
Dumping a raw egg in ramen. Can anyone vouch to this? Im getting bored of Ramen and I want to try this. I just don't want it to tast horrid and have to waste a pack of ramen and an egg.
12 more posts in this thread. [Missing image file: Brbn Chicken.jpg]
What are your guys thoughts on bourbon chicken? Is it just a shit tier food or do you think there is something to it? also bourbon chicken general/ recipe thread
2 more posts in this thread. [Missing image file: american-cheese-edited.jpg]
Alright, /ck/ so get this I just got up to get a midnight swig of OJ and some pretzels and as I'm putting the juice jug back in the fridge I notice an orange glimmer out of the corner of my eye. Curious I turn to face it and as I turn I realize to my horror that my roommate has bought not one but two huge stacks of processed american cheese like substance (pic related) What should I do /ck/?
12 more posts in this thread. [Missing image file: Chinese-Chef-Thumbs-Up-258x300.jpg]
Simple 15 minute Chinese Style Pork Rice (if you have 12 to 28 hours to prep the pork) I came up with this one afternoon with some left over pork I had. The trick to making "fried rice" without frying and with instant rice is to simply use less water. From there it's just about getting the flavors right - something I determined most recipes lie about; They say use chicken stock or boullion, when I found beef is much more true to the flavor. Likewise they'll say use quarter, half or even a whole cup of soy sauce -- BARF! This ends up as good if not better than what you get at most resteraunts! Step 1: The pork The pork takes a while, but you can make huge batches and store them in the fridge or even freeze them -- usually I get three batches of rice from a normal pound and a half package of pork. 1 package (pound and a half-ish) southern style boneless "ribs" (basically grunge-oid cutlets) 1/4 cup "Butcher Block" brand chinese rib sauce (you can substitute "A-So" sauce, but it's not as good). Cut pork into half-inch thick strips, Combine with sauce in plastic resealable container making sure pork is completely soaked in sauce, allow to sit 8 to 24 hours. (Longer is better)... Then bake uncovered on cookie sheet (foil a good idea) at 425 until desired "done-ness"... which should be about when the sauce on top starts to bubble and the sauce that's dripped off onto your pan has turned black. When done cool in refridgerator down to at least room temp. Cube... should make 3 loose cups of cubed pork. We'll need one cup of this for the rice, you can set the other two aside. *** note *** sometimes I'll cut half the pork into thin strips, baking them separately to make boneless ribs since it's the same sauce. Bake them the same way, maybe even longer.
0 more posts in this thread. [Missing image file: photo.jpg]
Alright /ck/! what was the last thing you cooked (pic related) This is a cod fillet with peppers and veg steamed in parchment paper. lets see some awesome or awful things!

How to make cookies?

3 more posts in this thread. [Missing image file: ciasteczka baba.png]
Hello. I have for you my anoher video about cooking in stop motion. http://www.youtube.com/watch?v=Z9EhsNQNtJw Ingrediens: 700g of flour, 400g of butter, 300g of sugar, 1 spoon of baking powder, 1 spoon of vanille sugar and cocoa. Which movie I should do next? (USER WAS WARNED FOR THIS POST)
17 more posts in this thread. [Missing image file: images.jpg]
Can someone explain the differences between Middle Eastern Afghan and/or Pakistan curry and Indian curry, e.g., spices used/not used in Middle Eastern curry, basic ingredients, and sauce bases? I realize "Indian curry" is a bit of a conglomerate term- lets narrow it to North Indian. I'm trying to recreate an Afghan Okra curry dish I had at a restaurant that uses a tomato puree sauce base, but I am really unsure about the spices.
4 more posts in this thread. [Missing image file: oxo_logo_gf01.jpg]
What's /ck/'s favorite brand for kitchen stuff? Personally, I have had good luck with oxo.
5 more posts in this thread. [Missing image file: poop.jpg]
what foods give /ck/ the most enjoyable poo's? last night i had a cajun chicken chili with wild rice that gave me one of the best shits ever. i would consider cooking it again specifically to poop it back out

Friend vegan

25 more posts in this thread. [Missing image file: EatingConsciouslyLOGOurl350.jpg]
My friend has become a vegan, how can I convince him to atleast eat eggs, cheese etc.? I'm quite worried that this diet will make him ill in the end.
13 more posts in this thread. [Missing image file: 20121002_231505.jpg]
what do you think /ck/?
34 more posts in this thread. [Missing image file: 1335495023988.jpg]
This is going to sound disgusting and unnecessary but here it goes. I'm going on an international flight on the 5th to see my boyfriend. He's in Spain right now and his absolute favorite fucking thing that he can't get there is a Five Guy's burger. I've been trying to find a way to 'bring' it to him. I've thought about trying to make it but I'm sure in the end it'd just end up being a shitty hamburger. Any ideas? I briefly considered buying it and taking it with me but damn that's nasty and it wouldn't even be good when I got there. I'd use an insulated bag and shit of course but this is a 13 hour flight with connections. There's a five guys in my departing airport but not one in my connecting one so buying it would mean a 15+ hour old hamburger when he finally got it. Das gross. It's not that big a deal, it really isn't but just something I'd like to do. I make okay hamburgers anyway but there's something about fast food chains that isn't easily replicated at home, for me anyway. Any ideas /ck/? Is this just a dumb concept?
0 more posts in this thread. [Missing image file: 11-1.jpg]
How do you like grilled tuna head?
7 more posts in this thread. [Missing image file: 0.jpg]
http://www.newscientist.com/article/mg21528774.900-augmented-reality-kitchens-keep-novice-chefs-on-t rack.html when the day eventually comes that's you'll be able to place ingredients on your counter, download a recipe and have your kitchen complete a meal for you, will you continue to cook for yourself?
12 more posts in this thread. [Missing image file: four_season_oolong.jpg]
God Tier: Oolong tea straight up High Tier, Black tea & Green tea, no sugar or milk Low Tier: Sugar-milky black tea, chai Shit Tier: All tisanes
15 more posts in this thread. [Missing image file: I came.png]
I've just discovered Curry, it was like an orgasm in my mouth in a good way Please /ck/ give to me your knowledge of this magnificent food
86 more posts in this thread. [Missing image file: 5tF34.jpg]
does it bother you when people eat food wrong? a buddy of mine will stab a steak with his fork, cut off a bite size piece and then remove the fork from the major portion of the steak to retrieve the part he cut off rather than stabbing the steak and cutting around the fork i dunno why but it makes me rage.
5 more posts in this thread. [Missing image file: lake_moraine.jpg]
Alright I have a question; Can I cut and peel some potatos now, than let them stand for a few hours before I cook them or will they turn brown/soft like apples and stuff?
0 more posts in this thread. [Missing image file: lobster.jpg]
I wish I lived in Maine right now
14 more posts in this thread. [Missing image file: 1340125903921.jpg]
Hey sna/ck/ers, Ask someone who has trained with some of the top chefs anything. Advice, trick tips, recipes, or whatever else you're curious about. I have also cultivated a few up and comers who are making names for themselves in the world of cheferry. I'm pretty good.

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