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/ck/ Food & Cooking

Threads added between 2014/01/01 and 2014/01/08

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Most viewed threads in this category

Irish stew?

38 more posts in this thread. [Missing image file: stew.jpg]
I bought some lamb on sale yesterday. I usually make a stew like the one in the pic but I was thinking of doing a really authentic Irish stew. Has anyone had this? It is just lamb, water, salt, potato, and onion. It sounds like it could be really plain and a waste of good lamb, but I'd like to eat a rustic meal and see how it goes. Comments or suggestions?
5 more posts in this thread. [Missing image file: PIZZA+HUT+GAINESVILLE+FLO(...).jpg]
If you get carry-out pizza, are you supposed to leave a tip?

Kitchen and Cooking tips

13 more posts in this thread. [Missing image file: RBI-Cakes_Ron-with-cake-0(...).jpg]
Let's share little tidbits of cooking advice. Nothing huge or groundbreaking, but stuff that has generally made your kitchen experience a little easier. When measuring something sticky like honey or molasses, spray the inside of the measuring spoon/cup with some cooking oil. It'll slide out quickly and be easy to wash later.
1 more posts in this thread. [Missing image file: 485592026_439.jpg]
Whats the appropriate way of eating these in public or in front of people? When i am at home i like to suck and deepthroat it slowly because i want to savor it but i realized it can make you look like a total faggot hence why i avoid them in public. If i do have to eat on in public am i supposed to bite it? If it has a shell coating i bit it then slurpy the top out slowly and subtley
3 more posts in this thread. [Missing image file: tmp_hue1541846277.jpg]
hey /ck/ is this shit safe to drink? 3 snaked rice wine (we are assuming) label name sanshejiu
5 more posts in this thread. [Missing image file: oat pulp.jpg]
tl;dr: Is there a way to dry out leftover oat pulp that is not in an oven? /ck/, I have super dry/dead skin, like dandruff on my face. A month ago I started washing/scrubbing it with oats. I blend them and every morning grab a handful of dry oats damp them with water little by little scrub my face with the mixture. I noticed it got rid of lots of the dead skin. the skin feels different. good different. I also started making oat milk and thought of using the pulp as a scrub/mask. but it does not work the same. the pulp is already wet. with the wet pulp I apply it over my face and wait for it to dry. then I rinse it off. but the dead skin still remains on my face. how would I go about drying out that pulp so it is like the blended dry oats? much obliged/
11 more posts in this thread. [Missing image file: image.jpg]
>Cooking with /k/
2 more posts in this thread. [Missing image file: 4Fnz2iB.jpg]
Aight /ck/ I ordered "chow mein" from my local chinese place and it tastes great. So I wanted to figure out how to make it myself, and I look it up online and all the recipes include noodles. The shit I got only had like cabbage, onion, bamboo chutes, maybe some other vegetables, and they were all steamed to softness and they acted like noodles all in some white sauce. Then I got shrimp in it, and it included the crunchy noodles to go ontop. Basically what I'm asking is- what do you call this? Is it really chow mein and does anyone know how to make it?
3 more posts in this thread. [Missing image file: 20140108_152956_resized (1).jpg]
Can you taste my poverty /ck/?
26 more posts in this thread. [Missing image file: mon.jpg]
Just made my neighborhood famous monsta burger. all the pics in this thread enjoy
8 more posts in this thread. [Missing image file: balls.jpg]
Fennel Apples Gorgonzola Tad of garlic, salt n pepper, etc. Will that be a disgusting mix for a stuffed pork tenderloin?

Beer General

5 more posts in this thread. [Missing image file: Unknown.jpg]
This is a fucking gem from North Coast (Makers of Old Rasputin). I get it for 4.99/4pk, making it a super-affordable, high quality belgian golden. I like it more than Duvel and its way less than half the price at 1.25/bottle and 7.5%abv. Any good beer recommendations, /ck/? I have tried just about every style and have been on a kick of belgians and sours, now looking for cheap, great finds. All styles welcome. Also, beer general. >implying everyone has the same tastes
16 more posts in this thread. [Missing image file: cracker_barrel_chicken_du(...).jpg]
So..... Hash brown casserole. Just like they make at Cracker Barrel because that shit is godly. i love it. I get it as a side with everything. Sometimes I get it to go and slather it all over my balls when I get home. It's that good. Si I tried to make it at home. I googled it first (so the predictable assholes didn't scream USE TEH GOOGLE NEWB!!111) and made the recipe that was the most popular. It was just okay. Kind of oily and the onion and hash browns didn't seem to be cooked enough for my tastes. Still too firm. I also subbed cheddar cheese soup for the cream of chicken that the recipe called for because cream of chicken just seemed stupid to me. Any suggestions? Has anyone else had any success with hash brown casserole? Pic related: Cracker Barrel Hash Brown Casserole.
11 more posts in this thread. [Missing image file: Japanese_Salt_flavor_Sapp(...).jpg]
So what's your quick go-to meals? Do you guys just eat left overs? I always make a chicken ranch wrap and like a grilled cheese thing. Only those two though, i'm getting sick of it. I need some new stuff to make that takes like less than forty-five minuets.
15 more posts in this thread. [Missing image file: lindt.png]
Ask someone who ate a pound of Lindt chocolates over the course of 3 days anything. From best to least: hazelnut, milk, dark, white
7 more posts in this thread. [Missing image file: Extra_Virgin_Olive_Oil-72(...).jpg]
Every time I try and cook something on my skillet with cooking oil, it burns. No matter how long I let it heat up before I put the oil on, if I spread it out best I can, or use a paper towel to spread across the entire surface. When I use Pam spray, it works great. Is there anyway to use my olive oil so that it works? Could I somehow spray the olive oil?

Food Roulette

61 more posts in this thread. [Missing image file: IMG_0324.jpg]
We post any kind of food we like food. If 69 occur then all anons try to cook/prepare it and post result. (and obviously eat it) I start with a hand made piadina
3 more posts in this thread. [Missing image file: 640px-Classic_Vienna-styl(...).jpg]
Hi /ck/, I've no time to prepare ready meals of the essential things one should eat every day (food pyramid). Uni and work leaves barely any time to put anything together. Really don't mind if it tastes like shit, but I'd rather not feel like shit due to eating terribly unhealthily all the time. Is there anyway I could clump together say the daily amount of dairy, grains, oils, veggies and fruits, nuts, etc., into some sort of goulash or shake or stew or something at least so I'm able to ingest it all?
18 more posts in this thread. [Missing image file: crisco.jpg]
I want to make some cookies but I'm out of butter. I have some crisco but I'm not sure if I should use that. Have you ever made cookies with crisco instead of butter? How did they turn out and what recipe is the best to use?
0 more posts in this thread. [Missing image file: ChMFNBE.jpg]
I'm about to start working at the kitchen of a japanese restaurant I have no prior kitchen experience but I cook at home a lot and would definety say I'm alright at home cook. Anyone have experiance with doing non-sushi japanese food for work?






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