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/ck/ Food & Cooking

Threads added between 2013/10/24 04:00 and 2013/10/24 10:00

29 more posts in this thread. [Missing image file: Frylock.jpg]
Why is there so little interest in this board? I mean it's nice that threads don't just get lost every minute in a flood of new topics, but it would be nice for there to be some activity beyond maybe a comment per 15 minutes. Why are there so little people interested in cooking, /ck/?
14 more posts in this thread. [Missing image file: american-kraft-macaroni-cheese-fami(...).jpg]
Is there any way to make this shit from the box cheesier/gooier? the amount of cheese in this shit seems too fucking little. Any other options than adding more cheese?
50 more posts in this thread. [Missing image file: jamie-oliver-0111-lg-36168453.jpg]
How does /ck/ feel about him?


32 more posts in this thread. [Missing image file: 31E9C9NCCPL[1].jpg]
>Have Salmon >And a brand-new pre-owned cast iron skillet Give me something to cook it in. and how to cook it. Also, Cast Iron Skillet General thread
18 more posts in this thread. [Missing image file: IMG_20131024_152209.jpg]
/ck/ please help! I made a rockin' chicken soup yesterday that I ruined by adding way, way too much salt to. What should I do with it? I've tried cutting it with water, but gave up and put the pot in the fridge after it doubled in volume but stayed too salty. Could i freeze the liquid and it use it like some kinda salty stock? Can I blend the solids and use em in a similar way? Anything that stops me from destroying my kidneys or throwing the stuff out would be appreciated.
26 more posts in this thread. [Missing image file: zza.jpg]
>post on image board >don't post images
10 more posts in this thread. [Missing image file: s_003d.jpg]
Traditional Japanese cuisine (Washoku) is now likely to be designated by UNESCO as an Intangible Cultural Heritage.

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Dofus quêtes

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