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/ck/ Food & Cooking

Threads added between 2014/01/08 and 2014/01/15

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Most viewed threads in this category

19 more posts in this thread. [Missing image file: whiskeyorder.jpg]
I finished the Glenlivet 12, the Elijah Craig got sadly stolen at a Party and the Glenfiddich 18 is gone for a while now, so I thought it was time to order some new whiskey. I'm most excited about the Lagavulin of course, the Speyside was on sale, I don't know much about it other than it's the first batch from a small distillery and the wild turkey is the replacement for the elijah (I might get that one again because I loved it for bourbon). Which one should I try first? Also whiskey thread.
7 more posts in this thread. [Missing image file: download (2).jpg]
just got a moka pot and made my first batch, and found that it doesn't make much coffee..am i only supposed to be making short blacks with it or what?
53 more posts in this thread. [Missing image file: Image1.jpg]
I've been meaning to make this post for awhile, but here it is finally. How to make a proper chili, using cheap ass ground beef. Chili con carne is a dish made with dried chilies, beef, onions, and usually garlic, oregano, and cumin. Other herbs were used initially, especially considering the roots of chili con carne go back thousands of years to dishes made by the native people of southern north america. Without further adieu, here's how I make chili. Ingredient list: >3 lbs ground chuck usually I make this with whole chuck, but I felt like cheaping out tonight. >Dried chilies: New Mexico, Chipotle, Ancho, Guajillo, Pasilla, and a few tiny chilies that I've had for so long I forgot what they are. Probably thai chilies, which of course came from North America historically. These things are searing hot, and I usually only use them if I'm in the mood for really hot chili. >Cumin This is some that I roasted and ground whole on my molcajete about a month ago. I use the same old fucking jar, because why not? >Epazote An herb native to north america. This is some that was growing in my yard in Kansas, which I saved and dried. >Onion >Garlic ( not pictured derp) >Beef Stock - 1-2 quarts
25 more posts in this thread. [Missing image file: Filet-O-Fish[1].jpg]
Why is the Filet o Fish $4-$4.29 + tax for just the sandwich? Cheap white fish. Fried. Frozen. Same bun. Tiny. 1 slice of cheese.
3 more posts in this thread. [Missing image file: weedsandwich.jpg]
Weed sandwich????????????????????????? WUT
66 more posts in this thread. [Missing image file: egg.jpg]
so i want to each more protein to gain muscle mass. I remove the yolk after boiling. how much EGG WHITE is it okay to eat on a weekly basis?
140 more posts in this thread. [Missing image file: tub.jpg]
Lets discuss strange white people habits >Instead of scooping down at butter like this, they seem to enjoy scraping the top of the butter. Whats up with that? its so inefficient seeing that the tub is deep. Its shits me when white people come over and do this to my butter. Or if they are scoopers they scoop at the areas that havent been scooped yet leaving holes all over my butter instead of going for the already made hole.
3 more posts in this thread. [Missing image file: artichoke[1].jpg]
>There are people who discard the delicious leave only to get to the heart.
0 more posts in this thread. [Missing image file: julia 3.1.jpg]
Making Boeuf Bourguignon for the first time tomorrow, got any tips? I'm following Bourdain's recipe, but you guys have probably improvised a bit on it.
22 more posts in this thread. [Missing image file: thomas_keller-300x450.jpg]
ITT: Chef Power rankings (top 5) >1) Thomas Keller (French Laundry, Bouchon) >2) Grant Achatz (Alinea) >3) Daniel Humm (Eleven Madison Park) >4) Gordon Ramsay >4) Marco Pierre White

High End Soda

27 more posts in this thread. [Missing image file: download (1).jpg]
I don't often drink soda, when I do I want cane sugar and serious flavor. What is your go to

GOAT sashimi/sushi thread

25 more posts in this thread. [Missing image file: uni.jpg]
Uni is my top, what's yours?
28 more posts in this thread. [Missing image file: 2013-04-02_23-00-47_611.jpg]
My roommate always defrosts chicken by putting it inside a bowl and letting hot water run over it, with the tap at full blast. This seems very wasteful to me, both in terms of wasted water and wasted gas for heating. It's also inefficient, since most of the water just pours straight over the bowl, while the colder water at the bottom of the bowl rises slowly solely due to convection (the bowl has no holes). What do you think about this way of defrosting meat? Is it standard practice in America, or is my roommate displaying his own special brand of stupidity? Pic only slightly related, I couldn't find a picture of what my roommate does (perhaps nobody else does it?).
30 more posts in this thread. [Missing image file: ae_11_3_sterling_flatware[1].jpg]
Is there any point of sterling silver flatware? Apparently messed up some of my in-laws set when I put them in the dishwasher. Feels like pretentious bullshit. -Expensive -Should be hand washed only -Pretty much same as stainless steel
11 more posts in this thread. [Missing image file: coffee_or_tea_11.jpg]
you are a tea nigger if you have 10 or more mugs of tea in a week you are a coffee fag if you drink 5 or more cups of coffee in a week which are you /ck/?
5 more posts in this thread. [Missing image file: bahn beo.jpg]
anyone ever eaten these before? they're soft rice discs with meat and egg and shallot on them that you pour fish sauce over
6 more posts in this thread. [Missing image file: WP_20140110_002.jpg]
Mulato chiles. Why aren't you cooking with them Anons?
21 more posts in this thread. [Missing image file: januany.jpg]
January is JanuANY at subway this month. Any and all footlong subs are only $5. What's your favorite? I'm a fan of the marinara meatball

Fast Food that Misses the Mark

3 more posts in this thread. [Missing image file: all_we_are_is_dust_in_the_wind.gif]
Post fast food ideas that seem like a good idea but fall flat. Mine is the Hardee's Philly Cheese Steak Burger. The first bite id great and taste sorta like a steak sandwich, but it quickly devolves into their standard 'fat on top of fat on top of meat' flavor. Is it worth 4 bucks? Once, maybe. But you can get the same satisfaction in a less nauseating package with a Double Cheeseburger.

Cook/Food books that you don't want to live without

2 more posts in this thread. [Missing image file: the-flavor-bible.jpg]
Pitch us your favorite cookbooks and tell us why they are god tier. My first and the one I would never give up is The Flavor Bible. I don't usually follow specific recipes and just use my collected knowledge to throw shit together. A lot of times when I'm stuck for ideas I'll look up the main ingredient I'm working with to get inspiration. The second one is my 1953 copy of Better Homes and Gardens New Cookbook, sure it has weird fucking appetizers and way too much gelatin but the baking section alone makes it worthwhile.

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