/ck/ - Food & Cooking

>>4511563
I don't have a strong preference for red or white in particular
>Gewurztraminer, Cabernet Franc

>Too hard to choose one, but Port Brewing's Shark Attack double red ale is pretty delicious. Otherwise ambers, balanced IPAs, and red ales.

>Scotch straight (Talisker), bourbon (Michters) and gin (Leopolds) in cocktails.

Use lard. Or at the least, shortening. Or even canola oil. Don't be a hipster for tortillas. Figure out how to make them the proper, ghetto way, before making them hipsterriffic.

>tl;dr, check your privelege

Are these threads really worth the 5-20 bucks you spend on them?
Do they bring you that much joy?


>Is your life that empty

fuck now Im depressed

>>4510697
this
shit looks nastay
how long has it been sitting in your fridge for?

I've had yak butter tea before. Most of what they serve, in Tibet especially, is made with rancid butter. Its gross. But if you can get fresh yak butter tea, its pretty tasty. It tastes almost more like a broth than a tea, but its quite interesting. I was able to get some really fresh shit on a trek in the himalaya a while back. Its delicious.

>pic related

>>4509142
In the fridge, 1-2 weeks
In the freezer, 6-12 months

I got you OP
Hummus


108 oz can chick peas
24 oz tahini
8 cloves garlic
4 teaspoons salt
2 teaspoons cumin
¼ teaspoon cayenne
1 ½ cups lemon juice
1 cup water
2 cups olive oil

Warm beans in microwave. Put ½ beans, 4 gloves garlic, 2 teas salt, 1 teas cumin and half of cayenne in food processor. Process until beans are finely chopped. Clean sides of bowl and add water and lemon juice. Blend until smooth, Add 12 oz tahini and 1 cup olive oil. Blend until smooth. Add remainder and mix the two batches. Adjust seasonings.

This is a pretty large quantity, but it freezes well.

>>4507267
BEAUTIFUL
i love lychee drank

but can someone explain to me why eggs are considered vegetarian? Cow fetuses are delicious too (probably) and vegetarians don't eat them.

>>4506784
It is you who is the double nigger

>>4506651
HUHUHUHUHU
youre right, thats the wipeout IPA.
The shark attack is also fucking delicious. I had both tonight and got confused.
Also no
also, I'm shocked no one has gone on an antiIPA rant yet.

>>4506557
Upon looking at my bottle of beer, I realize Shark Attack is actually a double red ale. It was still a great pairing regardless, but I feel I should recommend an IPA for it.
I would go with something fairly well rounded, like Lagunitas or Racer 5. Ninkasi's Total Domination would also be a great choice.

>>4506548
I have a few photos of the process, but I got lazy part way through and stopped taking them for every step. I can post some of the filling though if anyones interested.
Also, I used flour tortillas, but corn would work fine as well.

The tortillas that I got were actually a little thicker than I would have liked, but I didnt want to get the cheap, thin ones since those have a tendency to crumble. If you find your tortillas crumbling or breaking during rolling, briefly fry them in a small amount of oil (less than 30 seconds) and they should become more pliable.

>>4506535
Preheat oven to 400F
Pour a layer of salsa in a oven proof dish. Fill tortillas with an appropriate amount of filling (around a half cup) and roll as tightly as possible. Put in dish, then cover with a bit more salsa. Cover in shredded jack and crumbled cojita. Bake for 8-10 minutes, or until cheese starts to brown. Drizzle with the chipotle creme (which is also a great addition to eggs and breakfast burritos by the way) and garnish with cilantro (coriander). Serve immediately.

Pair with a strong, full bodied beer such as an IPA or a porter. I used Port Brewings Shark Attack IPA, a bitter, yet balanced IPA. Deschutes' Black Butte porter also comes to mind as a great pairing for this dish.

>unfortunately, I couldnt get a very good image of the insides. But it looked pretty much as youd expect. Green. With squash and onions and shit.

This was fucking delicious. I had never made my own enchiladas at home before, but I will absolutely use this recipe (or a variant) again.

Hope you guys like it!

>>4506524
>I guess I should turn on my tripcode...

>Tomatillo salsa
Husk and clean tomatillos. Grill on barbecue until the skin splits and they are soft. Place a few cloves of garlic in tinfoil with some olive oil and place on the barbecue with tomatillos and cook until golden brown and soft. Combine tomatillos, remaining chiles, garlic, the juice of half a lime, and a generous pinch of salt in a blender, then blend until smooth. Adjust heat, acidity, and saltiness to taste.

>Chipotle creme
Combine 1 small can of chipotle in adobo with 8 oz sour cream and a splash of heavy cream in a blender and blend until smooth. Pour into squeeze bottle.

>>4506509
Dice an onion and mince garlic. Sweat in your preferred saute oil (I use 70% grapeseed 30% olive) in a large saucepan or stockpot. Trim thick stalk parts off chard and wash. Add to onions and add a half cup of water or so, along with some olive oil and salt. Steam on medium heat with the lid on until thoroughly cooked down, stirring often. Drain excess liquid off and set aside.

On an open flame, char a poblano and jalapeno chile. The skin should be at least 85% black. Let cool, peel, and remove seeds. Dice half of each and add to the chard/ onion mixture. Set aside the other halves.

On a barbecue, grill halved zuchinni and crookneck squash (coated in olive oil, salt and pepper). Slice halves longways and cut into small wedges, less than 1/4" thick. Combine with chard/onion/chile mix.

I humbly present
Wumplord's Swiss Chard Enchiladas
or
>chard, squash, and poblano stuffed enchiladas in a tomatillo salsa topped with sonoma jack and cojita cheeses and garnished with chipotle creme

As a happy omnivore, I believe that not every meal should contain meat. However, there is a certain heartiness that meat provides to any given dish that many vegetarian focused meals lack, so when planning this, I focused in on hearty, filling vegetables with a satisfying texture. Its not about replacing meat in the dishes design, my focus was entirely on making my chosen veggies delicious. Trying to replace meat with substitutes never really works (tofu, textured protein, seitan etc etc) but letting the veggies stand on their own and working with their own flavors can lead to terrific results.

I didn't make verticals this week, but I will describe all of the steps I took in making this. This one is probably the easiest to make of all of my entries thus far, but is elegant and delicious. It is as easily made in bulk for a party or potluck, or as a single serving meal. Furthermore, you could substitute pretty much anything in this recipe for ingredients of your choice (ie spinach for chard, red salsa for green salsa, asparagus for squash...)

>>4504004
>Coating it was not an elegant process. I drizzled the chocolate over it while turning the cupcake in my other hand, coating my entire hand in the process.

>>4502868
hmmmmm

>>4501983

Im so happy I don't have to be a veganfag this week.

These guys who are reccomending salt are on the right track, but are missing the point.
HERES WHAT YOU FUCKIN DO
Chop up a bigass watermelon
chop up some feta cheese
toast some pumpkin seeds
MIX DAT SHIT UP YO
the watermelon is going to make love to your tastebuds for hours. It smells like the future

>>4498912

>>4487447
Mayonnaise is an emulsion of oil, an acid, and egg yolks. You're straight retarded
Unless you're eating some kind of nasty processed soy based mayo.