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/ck/ - Food & Cooking


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File: 22 KB, 450x253, russianroulete.jpg [View same] [iqdb] [saucenao] [google] [report]
14532287 No.14532287 [Reply] [Original]

Let's play a game. You roll dubs and you are forced to post your grandma's secret recipe.

>> No.14532292

I'm gonna get a 2



File: 22 KB, 400x300, hoarders.jpg [View same] [iqdb] [saucenao] [google] [report]
14532206 No.14532206 [Reply] [Original]

Anons all our local supermarkets have half empty shelves because of the virus.
People (Asians) are panic buying and some of the logistics have come unstuck.
Very frustrating shortages of specific goods- and it's totally random what will be missing, I experienced this in developing countries (and mafia states) but not ever in the west.

>no celery, it's a nonessential fresh food
No mirepoix, trying to substitute root celery or other celeriac as I can find them
>No cabbage
These last forever so IDK why they ran out
>Greens arriving already wilted
Thankfully bokchoi and the obscure Chinese mustard greens are available
>meat often unavailable, only selected cuts
Using liver, stock bones, hamburger patties for mince, tofu
>no yeast
IDK why people would panic buy yeast, it literally grows itself, we've got a sourdough culture
>no bread
I think old people are freezing it, so we've been making our own bread and i eat a lot more flatbreads

How are your local supplies going?

>> No.14532207

>>14532206
>people
>asians
Well, which is it?

>> No.14532231

Fine dumb doomers have been crying about food shortages since April and store still stocked except maybe some of the meat but even then I can usually find what I want.



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14532096 No.14532096 [Reply] [Original]

Redirect me to al/ck/
Asking for a fried

>> No.14532100

>>14532096
>>>/adv/



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14532093 No.14532093 [DELETED]  [Reply] [Original]

post yours



File: 844 KB, 1938x1814, Moose_superior.jpg [View same] [iqdb] [saucenao] [google] [report]
14532063 No.14532063 [Reply] [Original]

I've heard this beast tastes good. Is that true?

>> No.14532095

Rocky would know.

>> No.14532102

>>14532063
I never tried but the fucker looks tasty.

>> No.14532107
File: 51 KB, 800x800, moose.jpg [View same] [iqdb] [saucenao] [google] [report]
14532107

>>14532063
There's something utterly homelike about frying up a jar of moose alongside some boiled potatoes. Fucking almost wish I was a Native so I could kill wherever and whenever with any "illegal" firearm I want.

>> No.14532275

My neighbour had some moose on the bbq that he hunted that day and gave us some over the fence. Fucker was so tasty I savoured it like I was about to go vegan.



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14532047 No.14532047 [Reply] [Original]

Why is pate so unrepresented in the USA? The varieties and stability make it a worthwhile product, but consumers have no options in burgerland.

6 replies omitted. Click Reply to view.
>> No.14532098

>>14532087
not trying to be a faggot, but not shelf stable

>> No.14532101
File: 235 KB, 900x900, Deviled Ham Spread-00047800000151.png [View same] [iqdb] [saucenao] [google] [report]
14532101

Best bet is Underwood products.

>> No.14532104

>>14532047
too different for your average burger. Liver is something old people and foreigners eat. The texture and the appearance is not like a McChicken so offensive to most of the country. Try more liberals areas, they're more open to food and new ideas. I can guarentee a trumphumper would call you a commie, a tranny or a european

>> No.14532189

>>14532047
if you're lucky, you can get them in european delis/import stores. if you're desperate, you can sometimes find them in asian grocers.

>> No.14532280

>>14532098
?



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14531963 No.14531963 [Reply] [Original]

Say something nice about my ‘za

5 replies omitted. Click Reply to view.
>> No.14532024

>>14531963
Olives, jalapenos, bell peppers, onions, pepperoni, sausage, ham. Slop of za'shit

>> No.14532044

>>14531963
Disgusting.

>> No.14532070

>>14531963
Not yours but the people who made it did alright

>> No.14532090

Jalapenos and onions are a solid choice.

>> No.14532127

>>14532044
Cope.



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14531854 No.14531854 [Reply] [Original]

Post what you're sipping! I'm having Red Thunder (12 fl oz)

>> No.14531860
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14531860

>> No.14531864

>>14531860
You're having Coca Cola Energy in a mug? I don't understand it, but different strokes for different folks

>> No.14532145

How does it compare to red bull?

>> No.14532149

>>14532145
Tastes smoother, less acidic. Other than that, still has that typical energy drink taste.



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14531853 No.14531853 [Reply] [Original]

Why is it so good? And why is it so good for your health?

>> No.14531898
File: 553 KB, 2736x3648, a2hqnwqksde41.jpg [View same] [iqdb] [saucenao] [google] [report]
14531898

>>14531853
>Not the superior Rock Star Thermos, Bang, or even Reign Infernos.
NGMI

>> No.14531906

It's good because they made an energy drink that doesn't taste like energy drink, it's smooth and doesn't feel like you're drinking battery acid



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14531841 No.14531841 [Reply] [Original]

Does lamb taste better medium rare like how beef steak does?

9 replies omitted. Click Reply to view.
>> No.14531982
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14531982

>>14531841
lamb is best when boiled like in beshbarmak or well-done like in shashlik. Westerners will never understand...

>> No.14532164

>>14531982
nor do we want to

>> No.14532254

I tried raw lamb once and it was gross

>> No.14532261

>>14532254
Okay and?

>> No.14532285

>>14531982
Disgusting.



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14531825 No.14531825 [Reply] [Original]

I do not like buffalo sauce.

I like Spicy.

I like Sour.

I like Sweet & Spicy.

I like Sweet & Sour.

I DO NOT like Spicy & Sour.

4 replies omitted. Click Reply to view.
>> No.14531896

>>14531825
I used to think the same as you until I tried dipping some "superhot" buffalo wings in blue cheese and the vinegary tang was cancelled out by the dip. It was good

>> No.14531930

>>14531825
buffalo wings are the true ambrosia of the modern day anon. might i suggest that the problem isn't so much the wings or the flavor thereof, but that you are a degenerate?

>> No.14531931

>>14531878
It's OP practising his English before his next TOEFL prep course. Good luck, OP!

>> No.14531941
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14531941

>>14531896
bleu cheese is serious

>> No.14531954

>>14531825
k



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14531817 No.14531817 [Reply] [Original]

post yours and rank others

9 replies omitted. Click Reply to view.
>> No.14531959

>>14531817
>Germany not SS tier

>> No.14531994

>>14531817
>Japanese that high
LOL

>> No.14531997
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14531997

>>14531817
Nothing could ever beat good 'ol American cooking.

>> No.14532001

If you don't have two of the following :
>Italy
>China
>Thailand
>Mexico
at the higher rank then your tier a shit

>> No.14532243

>>14531817
>Russian and Swiss on the same level as amerilard and leaf
kys



File: 27 KB, 904x597, world cuisines.png [View same] [iqdb] [saucenao] [google] [report]
14531804 No.14531804 [Reply] [Original]

here is my take on it:

Northeast Asian: Umami
Southeast Asian: Fresh herbs (not spices)
Indian: Piquancy + Spices (as opposed to herbs)
Mideastern: Spices (but without piquancy)
European: Fat
African: desu idk anything about African food, but my guess would be spices, but less piquancy than India

5 replies omitted. Click Reply to view.
>> No.14531857

>>14531838
>I wouldn't simplify things to such a great extent.
The point of it was to generalize.

To boil a cuisine down to its unique identifier. European dishes have the most fat, Indians the most spice, SEAsian the most floral herbal flavors, etc.

Obviously Indians eat meat too, but India is marked by a distinct lack of meat consumption relative to the rest of the world (even though 75% of Indians eat meat)

Likewise, Europeans have umami sauces but wooster sauce is basically a novelty item, while NE and SE Asia are both literally built on soy sauce, fish sauce, shrimp paste, miso, doenjang, etc.

>> No.14531865

>>14531843
the fact that nobody uses garum anymore, and that worcestershire is only used when following recipes and making cocktail sauce, illustrates my point.

Compare that to EAsia where there's 100 different umami-based condiments, they're the backbone of the entire cuisine, and even the umami flavor compounds themselves were discovered/isolated in Japan.

>> No.14531883

>>14531857
there is no unique identifier. You don't cook with just one ingredient. It's an absurd notion. As daddy Marco said "perfection is small things done right". There is no "European" cuisine either. It's clear that you're not European. Mediterranean and Northern European cuisines differ greatly. A Swede will not relate to Russian food, a Russian will not relate to Spanish food. Spanish cuisine emphasizes tapas for instance, whereas Russians traditionally have a soup as a first course.
>>14531865
>illustrates my point
>Caucasoids never had it
>never
no, it fucking doesn't. A sauce that was used for the entirety of Antiquity and Middle Ages (that's 2000 fucking years) is somehow dismissed because it fell out of fashion? So did bread in Northern China because it got replaced by rice from the South.

>> No.14531917

>>14531857
>European dishes have the most fat
that is factually wrong. Central Asian dishes have the most fat. Whenever my mom goes to a Turkish market in Germany she has to ask them explicitly not to cut off the fat from lamb, because the pussy Europeans can't have proper fatty lamb. The amount of fat you encounter in dishes like beshbarmak or manty is nowhere near the petty amount of oil or butter euros put on their dishes.
Western Europeans are also always disgusted by salo (Ukranian bacon) because it's pretty much 100% fat. Goes back to my point in >>14531883 that there is no "European" cuisine.

>> No.14531925

>>14531804
Fermentated food is big in central asia, notably Mongolia and Kazakhstan, so you missed out on that.



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14531795 No.14531795 [Reply] [Original]

Never cooked any kind of seafood before so I wanted to make some Honey Garlic Shrimp for the first time. Are there any tips I should know for making shrimp or seafood in general?

2 replies omitted. Click Reply to view.
>> No.14532260

>>14531795
1. Shellfish is very delicate. Never overcook it or it'll taste like rubber. Shrimp usually only takes 2-3 minutes. Basically just when it starts to get color is when it's done. Better to undercook it that overcook it since fresh shellfish isn't dangerous like raw meat.
2. Freshness is everything in seafood. Don't ever buy frozen or freeze yourself, you'll lose all taste and texture. If you have a fish market/farmer's market/hipster organic stores then buy it there. It's more expensive but it's worth every penny. I once wasted a ton of money on a bunch of clams from a cheap supermarket most of which didn't open when I steamed them for alle vongole.

>> No.14532279

>>14532260
>fresh shellfish isn't dangerous
That's all well and good, but the shrimp ain't gonna be fresh unless OP lives near the ocean.

>> No.14532282

>>14531815
How To Overcook Shrimp: The Post

>> No.14532288

>>14532279
this chimp doesn’t realize shrimp are frozen the second they are harvested; as long as they stay frozen, they’re as fresh as they can be, even if you literally buy them on the dock from the boat that caught them

>> No.14532291

>>14532279
I mean that's true to a certain extent, but you can still get chilled seafood (not frozen) almost anywhere that is decently developed. Sure it will not be as good as on the coast, but it will be fresh. I had great oysters with my mom in Telluride, CO, and that place is in the middle of fucking nowhere. Takes 6.5 hours to drive there from Denver.



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14531672 No.14531672 [Reply] [Original]

Based or cringe?

12 replies omitted. Click Reply to view.
>> No.14531863
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14531863

>>14531672
hard to find a picture but after thanksgiving I like to put everything in a bowl and top it with gravy.

>> No.14531866

>>14531863
GREAT looking dog....

>> No.14531871
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14531871

>>14531866
calm down, whiteboy. Those are pets, not food.

>> No.14531888

>>14531863
fuck yes

>> No.14532006

>>14531692
the corn makes it brappier



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14531604 No.14531604 [Reply] [Original]

>corners the blender market

10 replies omitted. Click Reply to view.
>> No.14531945

>>14531617
Mine was less than $300. You might as well just invest in a vitamix since it's the best on the market and you'll never need another blender again. One time cost

>> No.14531950

>>14531617
this is why you spend 150 on a refurb one

>> No.14531955

>>14531604
Go to thrift store. Buy old blender that is absolutely Godly for 5$

>> No.14531956

>>14531846
I've wanted one since those videos became a thing but they're just really expensive

>> No.14532115

>>14531955

Youve clearly never used a vitamix. Theres no going back once youve used it.



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14531581 No.14531581 [Reply] [Original]

>Ground beef, nice and brown

17 replies omitted. Click Reply to view.
>> No.14532137

>>14531767
>Cousins are spoilt cunts
>Bitch auntie is too lazy to cook or discipline them
>If they don't like food she made she'd just order Macca's instead.
>Cousins come over one weekend
>Dad's cooking
>"We don't like sausages"
>Dad's like 'aight I'll show these little cunts'
>Turns the sausages sideways on the bbq's grill
>"Yeah but have you ever had TIGER SAUSAGES?"
>Sausages have black grill marks across them like Tiger stripes
>Cousins fucking love it

>> No.14532222
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14532222

>>14532137
Kids are so easy to trick into eating anything if you just have any heart as a parent.

>> No.14532252

Can someone answer me? Damn

>> No.14532265

>>14532252
No

>> No.14532271

>>14532252
What did you even ask you little shit



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14531558 No.14531558 [Reply] [Original]

What do we think of British cuisine?

13 replies omitted. Click Reply to view.
>> No.14532085

>>14532005
Is the cake meant to be leaning slightly?

>> No.14532120

>>14532085
Everything in Britain is left-leaning.

>> No.14532123

>>14531558
it sucks, but her show is quite enjoyable to be honest

>> No.14532128
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14532128

>I FUCKING LOVE DEBATING POLITICS AND RACE BAITING

>> No.14532141

>>14532005
It looks like fucking shit. Wat's up with anglos and their dumb obsession with fondant? It usually looks like shit and tastes like shit.



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14531553 No.14531553 [Reply] [Original]

What's the best compliment you've gotten on your cooking?

20 replies omitted. Click Reply to view.
>> No.14532194

>>14531553
At this point my the family I interact with thinks I should open a restaurant. It's come to my attention everyone in my family just eats mediocre food more often than not.

>> No.14532200

>>14532177
Yeah I've gotten this too.

>> No.14532203
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14532203

back when I was homeless I had to stay with various friends and family members, crashing on couches or in their basement for a couple days and then moving on to divide my time between 3 or 4 different houses. I paid room and board by doing housework and cooking dinner every night.

The best compliment I ever got was that my cooking is what brings everyone together.

>> No.14532213

>>14531553
Asking for my recipe is my favorite. I'm pretty autismo and when somebody says my cooking is good I can't help but feel that they're being polite.

>> No.14532218

>>14531553
better than in a fancy restaurant



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14531493 No.14531493 [Reply] [Original]

is it just me or are chicken wings not good anymore?
everywhere i've gotten them from in the past few years the wings are too big, taste like they've been boiled, and the meat just feels odd to chew
wings used to be crispy and perfectly firm with a satisfying crunch-to-chew ratio, now they all taste like globs of boiled pork on a stick

32 replies omitted. Click Reply to view.
>> No.14532147

>>14532140
The Best Gourmet Seasoning You Will Ever Taste and The Best HOT Barbecue Sauce You Will Ever Taste

>> No.14532163

>>14531493
Most restaurant wings are dogshit because they go from frozen straight to fryer. The secret to good, crisp wings is to make sure you have a good amount of moisture out of the skin as possible before you toss them in. I guess most places just don't have the time or care enough to do that when they're making them in bulk like that

>> No.14532175

>>14532138
Cooking frozen shit is the same as putting something in the microwave, just 20 minutes longer. Cooking means actually making a meal pleb.

>> No.14532179

>>14531538
This

>> No.14532185

>>14532140
50/50 sweet baby rays + pete's hot sauce



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