/QTDDTOT/

[Anonymous No.17549874]

Questions that don't deserve their own thread, Achewood edition

[Anonymous No.17549877]

How long do you steep a teabag for? I see Brits dunking on Americans for not doing it long enough, but I generally do it for 4-5 minutes, is that long enough not to attract negative attention?

[Anonymous No.17550207]

>>17549877
You can steep it for however long it says on the packaging (or bag). If you can't access that information in the moment I just go by feel. Remember that different teas have different steeping times. 5 minutes seems like a sensible starting point. I'd aim for 5-8 minutes for fruit teas, 3-5 for black tea and 3 minutes for green tea (not macha or mate). Stuff like chamomile or ginger can basically be steeped as long as you want, so 5 minutes+.

[Anonymous No.17550694]

>>17549877
5 minutes.
then press the teabag against the mug with the back of a spoon. then remove teabag and add milk/sugar.

[Anonymous No.17550749]

I suck the tea bag dry.

[Anonymous No.17550771]

How browned would pieces of chicken have to be for it to be braising and not poaching?

[Anonymous No.17550791]

How do you guys keep your cooktop clean? It gets filthy every day and I'm too lazy to take it apart and clean it every day.

[Anonymous No.17550797]

>>17550771
i dont think it should be browned in either situation

[Anonymous No.17550799]

>>17550791
I guess by not giving a fuck :^)

[Anonymous No.17550829]

Some recipes for stews/soups/sauces will call for heavy cream and then simmer it until it thickens, but most times I feel like it doesn't get thick enough. What am I doing wrong? Or is it just a preference thing? I'm using 35% cream.

[Anonymous No.17550837]

do you eat curry all the time? its the best food

[Anonymous No.17550881]

>>17550837
i had some president's choice red thai curry the other day and it was so delicious. i need to figure out how to make that sauce from scratch

[Anonymous No.17551013]

>>17549874
Can you use stainless steel cooking utensils on carbon steel?

[Anonymous No.17552108]

>>17550829
Usually when I use heavy cream in a soup I add it at the end after I've boiled a lot of the water off. Either way you may want to make a cornstarch slurry to help the process along if just the cream isn't doing it for you

[Anonymous No.17552112]

test

[Anonymous No.17552155]

>>17552108
Thanks, I usually do the cornstarch slurry at the end if I feel it's not thick enough, but I always felt like I was cheating by doing that. I'll try waiting next time for the liquid to reduce and see if that helps. Thanks for your input.

[Anonymous No.17552219]

>>17550791
Be more careful when you stir. The only mess mine really gets is splatter from browning meat or from simmering down a sauce.

[Anonymous No.17552245]

>>17549877
I just boil water, pour into mug with teabag or tea strainer, start drinking once it's cool enough to sip, and keep drinking with the tea still in the mug. I don't remove the tea until I'm ready for my next cup. So I guess for me it's a variable steep time that depends on how quickly I drink.

[Anonymous No.17552255]

Can someone link me some good meat pie recipes?

[Anonymous No.17552271]

>>17552155
I prefer roux over cornstarch for most soups and stews if I want them thicker. Or partially pureeing the veggies in a blender or with a stick blender.

[Anonymous No.17552407]

>>17549874
Can you swallow fish bones?

[Anonymous No.17552438]

>>17552407
Depends on the fish. Sardines or anchovy bones aren't going to do any damage. Larger fish bones can cut you up pretty badly and are a choking hazard. As a kid my mom would always serve bread with fish. She said if you get a fishbone stuck in your throat, eating bread will help clear it. Seems fishy to me, but your mileage may vary.

[Anonymous No.17552481]

>>17552438
Seems like that would just push it into your stomach so it could rip a hole in your guts somewhere.

[Anonymous No.17552530]

>>17552271
stick blender trick is a good one

[Anonymous No.17552684]

>>17549874
I miss Achewood
>tfw you will never be as based as Cornelius Bear

[Anonymous No.17552692]

>>17549877
You should be drinking loose leaf but as the others have said if it's some gay social setting literally just follow the instructions on the packaging.

[Anonymous No.17552695]

I want a base for testing flavors on. I figure an emulsion of canola oil and water is ideal, since canola is very neutral in flavor. What should I use to hold the emulsion, cream of tartar? I've never used it, don't know how much flavor it imparts.

[Anonymous No.17552713]

>>17552271
If it's at the point where the dish is nearly done, is it worth it to make a roux in another pan and then add it to the dish I'm trying to thicken? Is there really that big of a difference between using a roux to thicken versus using a cornstarch slurry?

[Anonymous No.17552770]

>>17552692
are people really drinking loose leaf at the office?

[Anonymous No.17553102]

I’m a volcel closeted confirmed bachelor pious Catholic so I’ll never cook a meal for more than person (me) at a time

anybody got any good serves one cookbooks or online resources?
like I’m trying to lose weight but don’t know how to make a small amount of soup or a little cake

[Anonymous No.17553113]

>>17552684
It really hits you, realizing that your favorite turn-o'-the-century webcomic is now a boomer meme... even webcomics as a whole, might as well be unironically posting Family Circus or Dilbert.

[Anonymous No.17553124]

Will cast iron work on an electric stove?

[Anonymous No.17553129]

>>17553102
Make big batches and portion to freeze

[Anonymous No.17553133]

>>17550791
>I'm too lazy
Stop that

[Anonymous No.17553417]

>>17553124
Yes.

>>17551013
You "can", but you shouldn't. Use wood instead.

>>17552112
Welcome back.

>>17552255
https://www.bestrecipes.com.au/recipes/aussie-meat-pie-recipe-2/34l4qr5q

https://www.allrecipes.com/recipe/76296/meat-pie/

>>17552695
Prepared mustard, but you should try your flavors on chicken breast.

[Anonymous No.17553427]

>>17552438
>choking hazard
Not really.
People tend to get panicky because of the extreme discomfort of having a fishbone in their throat, but it does not obstruct airflow.

[Anonymous No.17553442]

i'm about to eat 4 crushed garlics
what will happen to me

[Anonymous No.17553667]

>>17553442
you will have bad breath for a while

[Anonymous No.17553679]

>>17553667
*good

[Anonymous No.17554287]

>>17553442
you will die instantly

[Anonymous No.17554593]

>>17552684
mfw

[Anonymous No.17554608]

i eat curry every day and now i smell like curry and girls won't talk to me :(

[Anonymous No.17554655]

>>17552713
I've done it few times for the flavor

[Anonymous No.17554665]

>>17554608
move to India

[Anonymous No.17554727]

>>17554608
Think of a way to prevent the smell of food from hitting your entire wardrobe;
-only cook in your loungewear/sweats
-close the door to your room and closet
-buy picrel
-talk to different girls

[Anonymous No.17554731]

Why are like half the threads here about fast food? This board is in the creative section. I see almost no meals being cooked.

[Anonymous No.17554743]

>>17554731
>I see almost no meals being cooked.
Create the thread you wanna see.
-You could crack open a webm thread, current or archived (>>/ck/)), and pick something.
-You could post something you made for the first time in a baking thread.
-You could stop expecting all others to cater to your wishes.

[Anonymous No.17554996]

>>17552112
Hey buddy glad to see you got your router reset, have fun posting again

[Anonymous No.17555093]

>>17552713
roux's for stews and cream sauces, corn starch for sugar based sauces and simple stuff like that
and when making a roux later in the cooking process, always use the cooking liquid with some butter so the roux doesn't taste all like flour.

[Anonymous No.17555117]

I just got a cast iron pot, how long does a stews flavor stick in the iron? I just made something yesterday and it tasted so much like the stew I made last time

[Anonymous No.17555374]

Did they change their recipes in the last year or two?

Went there for a pomegranate plunge smoothie a little while back and it did not taste at ALL like I remember it. It used to have a very nice tartness and now has nothing but an artificial sweetness. Fuck this place never going back that shit was nasty

[Anonymous No.17555632]

>>17554743
>someone makes a fair point about the board
>just make the threads yourself idiot lol
walnut sized penis and brain

[Anonymous No.17555912]

What should the dried meat powder to dried berry powder ratio typically be for Pemmican? Is 1:2 too much?

[Anonymous No.17555926]

>regular comes through store
>asks for a couple of the usual
>she's a fucking babe - tan and blonde with the ratios
>ask her if she's gotten over her shitty valentines day
>ask if she's ready for saint patricks day
>says she doesn't celebrate, asks what you're supposed to do
>"you're supposed to come with me to the next town over and drink at the authentic irish pub"
>smiles and says ok, i'll be back between then and now
she smiles and drives off looking back at me the whole time. guys. i don't know if i have enough to do that, and my car is shit, and i actually hate the town i was talking about. what the fuck do i do /ck/? i wasn't expecting a serious reply.

[Anonymous No.17555934]

>>17554743
Not him but I used to post my cooking here.
A thread with maybe 10 photos and actual descriptions of the process would easily take up half an hour of my time.
Then it would drop off page ten with either no replies at all or maybe a few saying "that looks good" and "I like your plates"

Why the fuck would anyone bother doing that over and over?

>>17555117
You're using the cast iron wrong. You either didn't season it properly or you didn't clean it properly after you made the stew.

[Anonymous No.17555961]

>>17555934
>Why the fuck would anyone bother doing that over and over?
cause it's fun. this is a slow board you have plenty of time to bump your own threads

[Anonymous No.17555972]

>>17555961
It's not fun and bumping your own thread is pathetic and you shouldn't have to.
If people actually wanted to discuss cooking here they'd reply to those threads instead of maxing out any threat that mentions burgers or Americans.
/ck/ is almost entirely a shitposting board now.

[Anonymous No.17555976]

>>17555926
Do it fag, scout out a good bar/cheap/fun/safe bar

[Anonymous No.17555983]

>>17555972
it's almost like people here have different tastes. and it's more pathetic to refuse to bump your threads. why did you make the thread in the first place? you want people to respond then keep the thread up longer yourself retard.

[Anonymous No.17556085]

>>17555976
should i rent-a-car and get a mildly decent hotel room, then fuck her like there's no tomorrow?

[Anonymous No.17556155]

>tortilla
>refried beans
>salsa
>fried eggs

is this heuevos rancheros

[Anonymous No.17556180]

>>17556155
put some cotija on there and yeah

[Anonymous No.17556229]

What's a good westernised stir fry sauce recipe, considering the most "asian" ingredient I have access to is Kikkoman soy sauce?
Most of recipes mention different kinds of soy sauces, shaoxing wine, rice winegar, ect.
Technically, I just need to hit a balance of sweet (sugar/juice), sour (balsamic/lemon) and umami (soy/worchestershire) + water + thickening by starch, but I can't quite nail the proportions, especially considering how sauce changes when poured on a hot pan.

[Anonymous No.17556272]

>>17555926
you've accidentally stumbled on the reason why chads get dates. they're not serious when they flirt with girls or ask them on dates, the women pick up on that energy, and that turns them on. congrats
and yeah you should do it what are you gay

[Anonymous No.17556275]

>>17555934
it can be fun or annoying being OP of a cook along, it's hit or miss. if you get a following it's probably more fun like catfaggot

[Anonymous No.17556370]

>>17555934
>or you didn't clean it properly after you made the stew
How do you clean it properly?

[Anonymous No.17556507]

Is there a good resource out there for prepping meals that will taste good out of the microwave (or just cold straight out of the fridge)? I basically have to eat two of my meals on a 12 hour night shift for work and my only options are literally McDonald's, gas station, or meal prep 8 meals a week. So far I've been maining salads, pasta, and chicken+rice but I'd like to get more creative with it. Anyone have an applicable website or recipe dump?

[Anonymous No.17556659]

>>17554731
This board is toxic toward anyone who posts OC. Sure there's a lot of people who enjoy it, but the people who shit on everyone because they can't cook makes people not want to post. That and this board is American teenagers who are basic bitches. I enjoy the salt when I start a thread. Makes me kek how wound up some people get.

[Anonymous No.17556876]

>>17556659
I feel like there are way more adults here than the popular boards here, I think the posters you think are teenagers are just manchildren who don't know how to make good food

[Anonymous No.17557335]

>>17556876
Ok.

[Anonymous No.17557342]

Is msg bad for you or not?

[Anonymous No.17557346]

>>17557342
MSG is not bad for you at all.
>>17556507
make soup/chilli, endless possibilities and the best food to prep and microwave later as it usually gets better as it sits in the fride. can freeze too
>>17556275
cute kitty and duke's is gilded

[Anonymous No.17558282]

Where tf can I get Vietnamese coffee on burgerland? Would a Chinese market have it?

[Anonymous No.17558319]

>>17558282
I see lots of recipes using cafe du monde for vietnamese coffee

[Anonymous No.17558335]

What's the point of enameled cast iron pans? Meaning, what's their appropriate use?

[Anonymous No.17558376]

>>17558335
Probably the same as enameled cast iron pots/dutch ovens.
Braise, deglase, stew.

[Anonymous No.17558399]

>>17558376
I was about to say, Dutch ovens I get, but a pan is too small to do any of those things, I reckon. I guess it's just a gyp.

[Anonymous No.17559163]

>>17553102

>volcel
>im tryna lose weight

once again proving my point that volcel doesn't exist. volcels are incels in denial

[Anonymous No.17559190]

>>17558335
it's just a pan, it's for everything, unlike a regular cast iron, you can cook acidic without having to worry about the seasoning

[Anonymous No.17559194]

>>17559163
In case you didn't catch it, "confirmed bachelor" is a euphemism for a closeted homosexual. Basically he's choosing not to have sex for fear of being outed as a faggot.

[Anonymous No.17559220]

>>17555374
as someone who used to work there the quality of the ingredients was incredibly inconsistent

[Anonymous No.17559361]

Does nutritional yeast with some salt sprinkled on top taste essentially like Marmite, or are they completely different things?

[Anonymous No.17559697]

Is eating melted chocolate that has re-solidified safe?

[Anonymous No.17559724]

who's got some good date night recipes? no pasta cause we are both bored of eating it

[Anonymous No.17559818]

>>17557342
It's like salt. It's not good in large quantities but a little bit as seasoning isn't going to hurt you.

[Anonymous No.17559824]

>>17549877
>I see Brits dunking on Americans for not doing it long enough
Ignore them. Adjust the steeping time to your own taste.
t. Brit

[Anonymous No.17559827]

>>17559697
>Is eating melted chocolate that has re-solidified safe?
Yes, but I hope you're not talking about the chocolate in that pic.

[Anonymous No.17559841]

>>17557342
You can have several tablespoons before you feel any physical effects like nausea or headache

[Anonymous No.17559845]

>>17556507
Sandvvich

[Anonymous No.17559848]

>>17559827
After I posted it I realized it looks white with mold, but it's white because it's coconut.

[Anonymous No.17559863]

I got a whole bag of dried Lima beans.
Any good ideas on what to do with them?

[Anonymous No.17559869]

>>17559863
Eat them.

[Anonymous No.17559884]

>>17559863
Soak first, however long yadda yadda, beans in pan with a whole atick (YES FAGGOT AN ENTIRE STICK) of salted butter, thyme, rosemary, and sage, fresh ground pepper, dash more of salt. Cook 15 minutes. Voila. Serve with steak.

[Anonymous No.17559918]

>>17559884
Sounds pretty good, thanks

[Anonymous No.17560143]

>>17559361
nutritional yeast tastes kinda cheesy

[Anonymous No.17562236]

>>17559724
>Take viagra
>When hard slather dick in vaseline (make sure to spread it evenly, you don't want clumps, you want a good coating though
>Dunk in melted chocolate
>Sprinkle in chopped nuts
>Wait for chocolate to hardern
>Surprise girlfriend

[Anonymous No.17562933]

does anyone have that mega with all the cookbooks?

[Anonymous No.17562953]

>>17562933
https://mega.nz/#F!VrgHmQTT!HEXDgmzBWRgSt-_M4hZhiA
Also, an archive like warosu.org/ck can be your friend for future searches.

[Anonymous No.17562968]

Anyone here make cucumber kimchi? Or just regular kimchi? Should I just look up regular kimchi recipe that used napa cabbage but replace that with cucumbers? I know they do ferment cucumbers, but for some reason all the recipes I looked up for cucumber kimchi were "quick cucumber kimchi" which was eaten fresh.

[Anonymous No.17562996]

>>17562968
Yes

[Anonymous No.17563140]

>>17562953
thank you so much anon.

[Anonymous No.17563395]

>>17550791
Lay down aluminum foil so that you can just rip the sheet out.

[Anonymous No.17563480]

>>17556507
Soups or stews or stuff like salsbury steak generally are my go to.
Stuff that doesn't have a strong texture.

I'd say some salsbury steak and gravy with mashed potatoes or rice would be good.
Or beef/chicken/pork stews with pasta or dumplings.

[Anonymous No.17564554]

>>17553113
Eh, I don't know about that. You can go back to Achewood just like you can go back to Peanuts or Calvin and Hobbes. Every couple years I like to take a few evenings to drink beer and go back through the archive.

[Anonymous No.17564570]

what oil or fat is more healthy for a stir fry? most alternatives, like coconut, seem to have low smoke point

[Anonymous No.17564763]

>>17564570
Peanut

[Anonymous No.17564826]

>attempt to sear fish, chicken, beef, etc
>all the videos say high heat and the meat will release by itself
>5 mins
>10 mins
>12, 15 mins, still stuck to the pan
>eventually have to unstick meat with a spatula
>mostly burnt crust with bits stuck to the pan

What am I doing wrong?

[Anonymous No.17565059]

>>17553113
Achewood is probably the only good webcomic that ever existed.

[Anonymous No.17565067]

>>17558335
Not much.
Can't handle super high heat like standard cast iron, but at the same time is unwieldy and holds onto heat just like normal cast iron.

[Anonymous No.17565090]

>>17559724
Quick, and not too heavy?
I'd recommend some pork loin steaks with polenta and a quick pan sauce.
I recommend Japanese 7 spice as a seasoning base for the pork - I think even McCormick sells a mix now. And white wine and chicken stock for the pan sauce. Serve with a gremolata made from green onion, garlic, and red bell pepper.
If you can't find good polenta, grits are 90% the same product.

Should take about 30-35 minutes to make a standard meal.

[Anonymous No.17565164]

>>17564826
try not as high heat. try oiling the pan. try preheating the pan and watching the oil to guesstimate how high a temp the pan is.
what kind of pan?

[Anonymous No.17565269]

what is the difference between canned salsa and canned enchilada sauce?

[Anonymous No.17565497]

>>17565164
Stainless steel
Maybe my problem is that I don’t have to temp right. Every guide to searing says vague things like “crank the heat all the way up, get the pan ripping hot, get the heat as high as it can go,” but it always seems like it’s too hot or not hot enough

[Anonymous No.17565792]

>>17565497
you need to bring your oil up to near it's smoke point. you can see it on the oil but easiest way is to wait for any smoke at all. then you can lower the heat again if you want to

[Anonymous No.17565796]

>>17565792
and don't forget to swirl it around to cover cooking surface after heating it

[Anonymous No.17565915]

>>17554727
The whole set up in this image makes me angry as all hell.
It's as though everything about it is designed to be as obnoxious and inconvenient as possible.
I don't even know where to start, but if I did It would take me at least 5 posts to sort my feelings out. I get angrier the longer I look at it.

[Anonymous No.17565919]

Anyone ever use doordash or a similar app to order alcohol? I tried it once and my order was cancelled, said it was illegal to deliver alcohol in my state. Why would they put up a beer and wine store on doordash if people can't get shit delivered from it?

[Anonymous No.17566038]

>>17552770
Yes

[Anonymous No.17566058]

>boil eggs
>yolk if overcooked
>eggwhite is still gooey
??????

[Anonymous No.17566351]

I use my cast iron at least once daily but still get flaky weak seasoning in a few spots. Why?

[Anonymous No.17566360]

What's the best "Tell me what I can cook" website that doesn't focus in on the first 3 ingredients you tell it you have?

[Anonymous No.17566370]

will I get food poisoning if I keep throwing random ingredients into pot, boiling it and eat it? I usually cook whatever I can found in fridge with leftover that way for breakfast

[Anonymous No.17566389]

Is it safe to eat mayo that was opened sometime in 2019 and has a best by date of October 2019. Is doesnt smell weird and tasted fine. I looked online and a lot of places say only 2-3 months. should have checked before i ate it. I mixed it with tuna and then slopped it on bread from a cheap loaf of bread i got at walmart in 2019. The bread has been frozen this whole time but i put 4 slices in toaster, the bread was super dry and gross but more worried about the mayo than the bread.

[Anonymous No.17566395]

>>17566370
As long as all ingredient are fresh, no you wont

[Anonymous No.17566420]

Why cant you put starches in a pressure cooker?
Google says you can't, but provides no reason why.
I want to pressure can some potato leek soup

[Anonymous No.17566440]

>>17565919
Try Drizly?

[Anonymous No.17566673]

What is the saddest thing?

[Anonymous No.17566883]

>>17566673
flabby chicken skin

[Anonymous No.17566928]

>>17566058
Are you putting them into already boiling water? If you are start them in cold water and bring to a boil.

[Anonymous No.17566936]

>>17566420
It will implode and create a wormhole. Happened to my mate.

[Order4me !!xZGJdtX6tk1 No.17567543]

>>17549874
Should I do more order for me threads or no?

Are they based or cringe?

[Anonymous No.17567604]

>>17567543
If you get the order right next time. You should have ordered a double cheeseburger, with triple bacon, extra gherkin, bbq sauce and mayo, then added 2 chicken patties, onion rings, then enjoyed with your large fries and diet coke. It was pretty cool though.

[Anonymous No.17567772]

What's the protocol for cooking while sharing a house vis-a-vis smell?

I like spicy food but I do feel a bit guilty about making a smell, I use paprika a lot but I don't stew chillies for hours on end, I can only really cook for about half an hour daily anyway.

Is that okay? I don't want my roommates to secretly hate me.

[Order4me !!xZGJdtX6tk1 No.17567813]

>>17567604
True. It was hard putting that order in.

Should I go somewhere local next time?

[Anonymous No.17567945]

>>17549874
How do I get maximum flavor from garlic cloves? I'd like to know how to chop it, the stage of cooking to put it in, for how long, etc. You can't be too specific.

[Anonymous No.17568280]

>>17549874
are mong beans best for making sprouts?

[Anonymous No.17568362]

>>17550791
Stop being sloppy

[Anonymous No.17568612]

>>17566351
Spend some time to actually season it. Coat the bitch in oil and put it in the oven for 30 min to an hour on med-high to high. Repeat a couple times.

[Anonymous No.17569457]

>>17549874
Is it safe to eat dirty beans? I'm boiling some pinto beans right now, and I hand-washed and drained them in warm water before boiling them.
Either I didn't do a good job washing them or I drained them poorly because the water for boiling turned a bright brown-yellowish hue before turning a light clearer grey. Are they still safe to eat??

[Anonymous No.17569468]

does non instant yeast take considerably longer to rise? i let it rise in a bowl for like 45 minutes and now ive had it in the bread pan for about 45 minutes and it is rising but how much longer you think before it gets bread size?

[Anonymous No.17569478]

Can children cure impotence?

[Anonymous No.17569479]

>>17565497
>Stainless steel
try cAST iron or nonstick pAn. ive found thT FOOD BURNS and sticks to stainless steel way easier than my other pans. also having a thick pan on high heat for 2 minutes will yeild way different results than a thin pan on high heat for 10 minutes

[Anonymous No.17569506]

I used to think Achewood was the best webcomic until informed that the creator considers the cat main characters to be black. Not even wiggerish, but unironically black.

[Anonymous No.17569509]

I've been grilling my own meats to get my Korean BBQ fix without breaking the bank

What are some sauces that aren't hard to make, or that I can buy that will go well with the meats?

[Anonymous No.17569517]

>>17569509
Chullaban