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/ck/ Food & Cooking

Threads added between 2013/10/23 and 2013/10/30

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Most viewed threads in this category

What happened to Kid Cuisine?

24 more posts in this thread. [Missing image file: what went wrong.jpg]
What happened to Kid Cuisine? Anonymous 10/30/13(Wed)01:52 UTC-4 No.4907542 I used to eat Kid Cuisine when I was younger and loved it and it was really happy and fun looking and had good food, but now I have a little cousin and wanted to let her try Kid Cuisine, so I went to the store and what they had is a completely different seeming Kid Cuisine! I remember seeing a commercial for the Kid Cuisine I used to eat a few years ago so I hadn’t imagined it had changed so much... This is disappointing because I wanted my kids to have Kid Cuisine when I have my own and this isn't the same at all. It looks cheap, the penguins look low quality and are always playing sports, the and even the food is different. Also, it's weird because if I go on Walmart's site or other grocery sites, the old Kid Cuisine is still listed, but when I go to the store all I can ever find is the weird new low quality version. Pic related, the “old” Kid Cuisine box is the one that used to be sold and the “new” box is what the one I keep finding looks like. Is this just how Kid Cuisine is now, or have I just had bad luck?
11 more posts in this thread. [Missing image file: coffee_music.jpg]
I just bought a bag of 100g pure anhydrous Caffeine powder from Hard Rhino for the purpose of making and selling caffeinated lollipops. Now that I'm looking at the label I see that it discourages prolonged contact with skin, and I found a document online that said not to ingest it. Can I safely make my candy, or am I going to wind up killing a lot of people? tl;dr: is pure caffeine powder safe to eat and can I make lollipops out of it?
11 more posts in this thread. [Missing image file: IMG_0445.jpg]
I finally remembered the pronunciation of this specialty meatball my Italian grandmother used to make. However, it appears she might have made up the name? It's basically a modified meatball, wrapped in veal. Much more cheese than you'd expect, and a half and half mix of beef and .... pork I believe. She called it "Brisholi" but that might not be the correct spelling. Can anyone shed some light? I am trying to track down this word and see if it's a real thing, or she just made it up.
37 more posts in this thread. [Missing image file: drive thru.jpg]
How long is the longest you've waited in a drive thru line? I just got to enjoy waiting exactly 30 minutes in line, there were four cars ahead of me. Guy on the register said they were short staffed, just him and one guy in the kitchen who was new. Gonna give them the benefit of the doubt and try to understand, I've worked in food and understand staffing issues. Jesus though, that whole experience sucked. If I'd have known I'd have just gone home and snacked on stale crackers and canned tuna.
4 more posts in this thread. [Missing image file: 029540[1].jpg.jpg]
Today I got some Fillet Steak on a whim (pic related but not my exact steak) it's worth £12.47 ($20) so I'd rather not fuck it up, I've looked up how to cook fillet steak on google and apparently using an extremely hot dry frying pan and oiling the meat itself is a good way to do it. Firstly, assuming I use this method, I only have access to Rapeseed and Walnut oil, which one should I use? Secondly, I like my steak rare, the instructions I read were for medium so I need to know the timings for rare. And thirdly, I also have a grill (I believe the English understanding of the word grill is a little different from the American, what I have is a chamber with elements mounted on the roof and a pan with a suspended wire-rack) is that viable? If so, method and timings for rare please.
34 more posts in this thread. [Missing image file: index.jpg]
So I am being brave, I bought two rib eyes from Dollar Tree....yes....1 dollar rib eyes.... Anyway, I have them marinating in some teriyaki sauce and I am going to put a little oil and some fresh garlic on them and wrap them in some foil and bake them and hope they come out okay to make a sandwich Anyone tried this before? Also, cheap ass meat thread.
24 more posts in this thread. [Missing image file: ING-half-and-half_sql[1].jpg]
Anyone else eat cereal in half & half cream?? really, I don't have the balls to go full half & half and use half, half & half and half whole milk.
3 more posts in this thread. [Missing image file: IMG_1043.jpg]
So i made some potato bread today. Thing is I added the potato water while it was still too hot. I think I killed the yeast. Now my bread is gooey. Crust taste great though. Anywho, any ideas about what I can do with it? I'd hate to just throw it away.
3 more posts in this thread. [Missing image file: steak-doness.jpg]
http://culinaryarts.about.com/od/beefporkothermeats/a/Well-Done-Steak.htm I hope this isn't common practice, /ck/. Purposely cooking someone's steak incorrectly is cunt-tier.

OFFICIAL SPAM APPRECIATION THREAD

11 more posts in this thread. [Missing image file: spam5.jpg]
What's your favorite Spam inspired recipe? Do you have a favorite variety of Spam? What's that? You don't like Spam? Are you now or have you ever been a member of the Communist Party?

Coffee Press Pros and Cons

29 more posts in this thread. [Missing image file: howtofrenchpress.jpg]
I'm an instant coffee peasant thinking about going to a press. If I could afford it, I'd go with a Keurig. I'm presuming a press is easier for cleanup than a drip right? Also, I can only drink decaf, so is a press a bad idea because it might extract too much caffeine?
70 more posts in this thread. [Missing image file: Average CK Chef.jpg]
If /ck/ had a meet up, what dish would you bring to the potlu/ck/?

Can cocaine be used as a spice?

10 more posts in this thread. [Missing image file: snorter.jpg]
Dear /ck/ Ever since I started cooking I have learned to appreciate food in a way that it's not jut there to fill me up but also there for me to enjoy in it. When I started doing more spicy meals (love spicy btw) I found out that every spice actually does a similar if not the same effect on the brain as a drug by "tickling" it a bit. In a smaller amount of course. So I've been thinking... "What would happen if I put use cocaine as a spice?" I've never tried cocaine before but would really like to use it in cooking. I don't know if it has any taste (and I don't expect it to have) I just know that would "poison" the food just with a little bit of it. Not to drug anyone but to make him feel more relaxed, as food is supposed to do. Has anyone ever tried this before? If so, how did it turn out? And please, if it was just an excuse to get high just skip the thread. I'm don't want to use it as a drug but as a spice.

Halloween aka national diabeetus day

10 more posts in this thread. [Missing image file: happy_obese_day.jpg]
>parents send their little fat fuck out to trick or treat >kid comes home with candy but this note as well top lel http://www.latimes.com/science/sciencenow/la-sci-obesity-letter-halloween-20131030,0,3525197.story#axzz2j5YuU7Ig

New kitchen

1 more posts in this thread. [Missing image file: woman-in-kitchen.jpg]
Hey guys! I need your help! I need a new kitchen, and it just so happens that I can win one if I get enough likes on the site below. I would be ever so grateful if I'd win this! I believe that the good people of 4chan can help me win. Just push the "Like" button in the down right corner. Help a lady in need <3 http://gigantti3.weboutlet.fi/gigantti-epoq/?id=387 Thank you!

way back burger to be honest as I always AM I first went to Burger King

9 more posts in this thread. [Missing image file: IMAG2524.jpg]
BE b q crunch
9 more posts in this thread. [Missing image file: Beer.jpg]
im home brewing what crazy ideas for a home brew can /ck/ come up with?
8 more posts in this thread. [Missing image file: nigger.jpg]
Hey /ck/. I've got about 100-150 to throw down on a knife. Had a good one bookmarked for when I had some extra cash but lost it. Any recommendations? Pic related. My shitty Paula Deen knives. Also knife thread. What are you using?
5 more posts in this thread. [Missing image file: boogers-more-129257.jpg]
Does anyone else who works in a kitchen get crazy boogers while they work? Just curious if it's just me of if it's the kitchen environment that somehow inspires these Godzilla sized mucus wads inside my nose. I'm assuming it is because on a rare day off, my nasal passages are clear as a runway, no problems. But if it work on line or in prep it's like goddamn these boogers are huge. And my girlfriend is all like "use a tissue" but she just doesn't understand that it takes the uncovered tactile feedback of a finger to remove these symbiotic manifests.

ciabatta bread help

2 more posts in this thread. [Missing image file: 1360351123006.gif]
I followed this recipe Ingredients 3¼ cups all-purpose flour 1½ teaspoons active dry yeast 1 teaspoon kosher salt ¾ teaspoon granulated sugar 1¾ cup + 2 tablespoons warm (115 degrees F) water 2 teaspoons olive oil, plus more for the bowl Instructions Whisk together the flour, yeast, salt, and sugar. Pour in the warm water, and beat for 5 solid minutes, either with a mixer or a wooden spoon. If you have a dough hook, use it and knead the mixture for an additional five minutes, until the dough is well combined, otherwise just keep beating with the wooden spoon. When the dough is well combined, flour your hands, stick ‘em in a bowl, and pull parts of the dough up and slap it back down into the bowl. Do this for another 5 minutes. This will push air bubbles into the dough and create nice holes when it bakes. Oil a large bowl, then plop the dough into that bowl. Drizzle your olive oil over the top of the dough, then cover the bowl in plastic wrap and cover with at towel. Place the bowl in a warm spot and allow it to rise for 2 hours. Preheat your oven to 400 degrees F. Line a baking sheet with parchment paper, then sprinkle it with flour. Flour your hands, and shape the dough into a long loaf, about 12 inches long and 4 inches wide. Sprinkle the top of the loaf with a just touch of flour for strictly aesthetic purposes (trust me, it looks pretty), then bake for 35-40 minutes, until the bread is lightly golden. If you tap the bread, you should feel like it’s hollow – that’s how you know it’s ready! Place the bread on a cooling rack and allow it to cool down for a minimum of 20-30 minutes before slicing into it and dipping in olive oil, spreading with butter, or turning into a tasty sandwich. when it says to flour your hands, wat do? I coat my hands in flour but the dough still sticks to everything . It is impossible to work the dough to get air bubbles.






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