/ck/ - Food and Cooking

And brewing, steeping, grinding, sharpening, and so on.

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Still trying to get done with some IRL work, but should be able to update some stuff soon.

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blogreviewbook alanyeka 09/27/2021 (Mon) 05:23:20 No.805 [Reply]
https://www.blogreviewbook.com A man was going to the house of some rich person. As he went along the road, he saw a box of good apples at the side of the road. He said, "I do not want to eat those apples; for the rich man will give me much food; he will give me very nice food to eat." Then he took the apples and threw them away into the dust. He went on and came to a river. The river had become very big; so he could not go over it. He waited for some time; then he said, "I cannot go to the rich man's house today, for I cannot get over the river." He began to go home. He had eaten no food that day. He began to want food. He came to the apples, and he was glad to take them out of the dust and eat them.

Autistical /ck/ pet peeves Anonymous 12/24/2019 (Tue) 05:57:59 No.522 [Reply] [Last]
Why do Americans put ketchup on everything? What's your major malfunction?
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>>522 >Why do Americans put ketchup on everything? This is an outdated stereotype for the most part. Different strata of American society overuse different sauces >Ketchup - poorfags, children, Southerners >Barbecue Sauce - Midwest and South >Siracha sauce, aka hipster ketchup - poorfag urbanites who try to look less poor than they are, hipsters, food bloggers, west coast residents >Ranch - Midwest, South, and many non-coastal areas >Hot sauce - Niggers, Latinos who can't speak Spanish >Mayo - Northern half of the country >Shitty aioli that's just mayo with flavorings and food dyes - richfags >Fluorescent 'cheese sauce' - Niggers, children Ketchup use overall seems to be in decline. There are areas of the country that are averse to putting it on anything that is not french fries. Chicago is famous for disliking ketchup, especially on hotdogs. >>606 >Americans make great to excellent cheese when prompted but they don't usually go beyond hard cheeses, they cannot be given the moniker of cheesy lovers if they haven't tasted and gloated over fried basket cheese There are multiple variations of fried cheeses in Wisconsin, Eastern Minnesota, and Northern Illinois area. Fried cheese curds are the most common. Due to large amount of population in that region having Slavic, Scandinavian, or Italian roots, you can find European smoked, baked, and some other cheese varieties.

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>>738 It's a universal step for developing the taste of a stew or sauce. You can skip it for a slow cooker recipe if you can't be arsed.
>>738 Perhaps more even heating? If you were trying to make a casserole in the strict 'low and slow all around heat' sense then pure hob heat isn't really suitable. Different for a stew though. In any case a cast iron casserole that you can fry in and then use on both the hob or in the oven is a far more sensible purchase short of the need to cook for hours when you're out of the house.
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>>522 seconded. It's like chutney with no texture, 30% sugar and more acid. If you really need sugar sauce try pic related. I still have a jar from when they were her majesties company
>>738 look up searing. searing allows meat to hold the fat in better. tastes better, more tender, less dry.

Anonymous 07/13/2021 (Tue) 14:43:51 No.803 [Reply]
wow jak martwo

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Infinity Cup poll Anonymous 04/23/2021 (Fri) 19:15:32 No.802 [Reply]
Hey guys, /icup/ here with a question on how we're going to handle the next iteration of the Infinity Cup ( https://anon.cafe/icup/ ) We're trying to poll whether certain boards are interested in playing in the cup, or if there's some specific team that you'd like to see play. If you want to, please answer or add your own answer to the poll in https://poal.me/6x3j1u

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Knife autism Anonymous 01/26/2020 (Sun) 17:23:04 No.580 [Reply]
Post knives. My knives: Kramer by Zwilling Essential 8" chef knife Mercer Culinary Renaissance 11" bread knife Global 3.5" paring knife Rada tomato knife Vintage Metropolitan Cut Co shears My gear: Teakhaus 24" x 18" edge-grain teak cutting board Kapoosh bamboo knife block Kramer by Zwilling bamboo sink bridge Shapton Kuromaku JDM whetstones at grits 320*,1,000, 5,000, 8,000, 12,000, and 30,000 Shapton Lapping Disc nagura Several natural nagura* Sabitoru rust erasers

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Edited last time by JEWS on 01/26/2020 (Sun) 17:25:42.
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Apart from one santoku, all are garage sale, or chinese grocery store/warehouse bargains. You would be surprised how much quality you can pick up cheap, and that maintenance is more important in the long run. Has the added benefit of not losing my shit if someone else touches them.
OP here. I noticed that one of my knives isn't cutting straight down (as in perpendicular to my cutting board) so I'm worried that I've given it an uneven bevel through imperfect sharpening. >>614 How do you maintain your knives?
>>605 I'd like to see you peal a potato with that.
>>788 As expected - wasteful.

Best kitchen secrets Hilou 01/08/2021 (Fri) 14:20:56 No.791 [Reply]

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/ck/ photo thread Anonymous 10/23/2019 (Wed) 23:50:07 No.228 [Reply] [Last]
Post pics of haute cuisines you've /ck/ed
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>>770 lol
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Made some bread with olives today. Got congratulations by my family, felt nice.
>>781 Well done anon. You need to smear that with some butter for that nice glean.
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Bacon wrapped steak with blanched asp, and caramelized balsamic onions. Just something for the roommates and me.
>>781 Very nice work Anon. Good job.

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Lentil Thread Anonymous 09/24/2020 (Thu) 22:00:06 No.784 [Reply]
>25% brotein >cheap as a used up crackwhore >last forever These things should be more popular. Anybody got some good recipes for them? While I can't remember the details my housemate once made this old european peasant dish where she cooked them in stock with smokey bacon, onions and carrots and served it with sausages. It was pretty great. I half replicated it but with parsnips and chicken liver instead of carrots and sausages and it turned out alright.
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>last post was 50 days and 15 hours ago
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>>784 I think that French lentils are best. They retain shape when cooked, and have a pleasant peppery, earthy flavor. When pandemic was starting, everyone was going for rice and pasta, but lentils were almost untouched, despite keeping just as well and being far more nutritious. I stacked up on them and have been slowly making my way through the excess. Usually I cook up a batch and eat them over few days. When cooking I add mirepoix, garlic, bay leaves, thyme, salt, and pepper. If I happen to have some homemade stock or bouillon cube I add it too. My go to uses are: >Bowl of lentils topped with herbs or fresh green vegetables >As a side for meat instead of starches like potatoes or rice >To thicken and enrich stews, good to add protein and more flavor to a "vegan chilli" for example >Cold in salads >Cooked until they turn into a creamy soup My go to recipe is a lentil salad. All you need are pre-cooked lentils, carrots, celery, onion, mustard, olive oil, and lemon. All of these ingredients keep well and most people have them on hand. I use one cup of vegetables per two cups of lentils. Fresh herbs are very good to top the salad; parsley or chives work best in my opinion, but scallions work well too. For fat, goat cheese is my favorite here, but fresh mozzarella, avocado, or even an extra potion of olive oil will work well too. Recipe is simple: >Dice carrots, celery, onion. You can saute them a bit, but that's optional. >Mix vegetables in a bowl with precooked lentils. >Mix in a table spoon of mustard and a tablespoon of olive oil >Add lemon juice, salt, and pepper to taste, mix it

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Tea autism 08/25/2019 (Sun) 17:31:15 No.18 [Reply] [Last]
Post tea. Here's the /tea/ pastebin from cu/ck/, which I haven't read: https://pastebin.com/4ZEuMwBJ

My tea:
Cold-brewed loose high mountain oolong. On hand, I also have these, all loose: gunpowder tea, pearl tea, tie guan yin, ceremonial matcha, lapsang souchong, Earl Grey, and Lipton for the occasional masala chai or Thai tea.

My gear:
Cheap borosilicate teapot with a tiny filter from an Asian market tucked into the spout
Bone china English-style service with silver flatware, with matching teapot used as a justice pot for kung fu
A dank black teacup and saucer from Occupied Japan that I inherited
Krups blade grinder (for tea masala)
AeroLatte milk frother (for matcha)

I'm looking to get a kung fu tea tray in black with silver-tone accents.
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>>626 I usually left the tea in boiling water for an entire day, like 2 black tea bags and the ones from Lipton Iced catalogue which are like 4 bags inside one to make a jar serving, although i used it for 2 cups serving (a glass) If cheap tea doesn't kick like coffee it isn't good. Should probably stick with coffee now that i see that.
>>628 Name a common drink and there will be a study about it containing lead. >Concentrations of six elements: manganese (Mn), cobalt (Co), nickel (Ni), chrome (Cr), silver (Ag) and lead (Pb) were investigated in coffee infusions from eleven samples of coffee, roasted and purchased in four countries: Bosnia and Herzegovina, Brazil, Lebanon and Poland. >Metal intake estimated for individual countries (in the respective order; mean consumption per person per year) was as follows: Mn: 26.8-33.1, 28.3-29.5, 29.7, 12.6-18.9 mg; Co: 0.33-0.48, 0.42-0.35, 0.32, 0.12-0.17 mg; Ni: 3.83-5.68, 4.85-5.51, 4.04, 2.06-2.24 mg; Cr: 0.17-0.41, 0.21-0.47, 0.17, 0.09-0.28 mg; Ag: 0.16-1.13, 0.26-0.70, 0.61, 0.33-1.54 mg, Pb: 4.76-7.56, 3.59-5.13, 3.33, 1.48-2.43 mg. >The high lead level in some coffees suggests the need for a more precise control of coffee contamination. https://www.ncbi.nlm.nih.gov/pubmed/24340307
Lately it seems like all the girls I know who drink tea are actually drinking tisanes (herbal "teas" without tea leaves). I'm not sure why that seems to be a thing.
>>764 >girls just chase trends and fall for marketing Who knew?
>>764 >girls pretend to like tea As everything else.

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Welcome to /ck/! Anonymous 08/23/2019 (Fri) 03:27:16 No.1 [Reply]
This is an unofficial bunker for 8chan's /ck/ board.

Rules:
1. New threads need to be about food and cooking.

Enjoy.
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>>223

I got >>222. Your argument is invalid.
>>222
>>223
Any cheese can be made into an American-style processed cheese by blending it with melting salts. Kraft Singles, Velveeta, Easy Cheese and Cheez Whiz are all Cheddar cheeses with salts (and probably cream, milk, or butterfat) blended into them to allow them to melt more uniformly. No need to be afraid of it.

Here's a video showing how you can make your own: https://www.youtube.com/watch?v=ENMoC6fMwFE
>>222 (checked)
Yeah, I got them mixed up to. We don't have either in Aus. I'm guessing they are both "whipped cheese" though?
>>225
Amerimutts really are subhumans that need to be exterminated.
Then again, everyone deserves to be killed because people are shit. I long for a nuclear war or something to wipe everyone out so I can laugh at everyone else flipping out and dying before I die.
Hey there, do i make a board somewhere else now or do you want to see the light at the end of the tunnel?

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