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/ck/ Food & Cooking

Threads added between 2013/10/30 16:00 and 2013/10/30 22:00

snacks, goodies, so forth.

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Armed Forces Anon-Fag here: I'm currently looking to make an amazon purchase of something other than the typical insta-noodles and so forth. Can /ck/ point me in the right direction towards top-tier instant noodles, snacks and so forth that I could order off of Amazon or any other site that ships to an APO?
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what's a foolproof butternut squash soup recipe? also, I've seen a few that require roasting; is it really necessary? I've got the time and resources to, but just wondering
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What does it mean when it says they use "only the finest ingredients"?
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Round Steaks still good?

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I have a question /ck/ Yesterday I bought some roundsteaks from walmart. When i got home I forgot to take them out of the van. They must have been in there for 12 hours and now they have darker red spots as if they were discolored. It was a chilly night though so it's not as if they were warm, I just want to know, are they still safe to eat or what?
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I usually take this.
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Alright, guys. Burger time. I've only made burgers a few times before. I have some ground beef defrosting right now and I want to make some delicious boigas. What's a good burger recipe I can try out or something? I have no idea what I'm doing.
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Making some hummus tomorrow, the dried chickpeas are soaking in the fridge atm. I like it well enough but I've run out of ideas for eating it with, so I come to you for ideas. What does anon have with their hummus? Does anon into hummus even? Tasteless paste or heavenly snack? Hummus general.

ciabatta bread help

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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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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.
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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?
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im home brewing what crazy ideas for a home brew can /ck/ come up with?

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

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BE b q crunch

New kitchen

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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!

Halloween aka national diabeetus day

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>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

Can cocaine be used as a spice?

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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.
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If /ck/ had a meet up, what dish would you bring to the potlu/ck/?

Coffee Press Pros and Cons

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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?

OFFICIAL SPAM APPRECIATION THREAD

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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?
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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.
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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.






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Dofus quêtes

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