/ck/ - Food & Cooking

>>8221602
That's the sort of food I like.

>>8127634
My friend wrote this a long time ago.
It's inferior to biltong but it gets the job done and works better than with venison rather than beef I believe.
>http://www.oldjimbo.com/Outdoors-Magazine/Your-own-Beef-Jerky.pdf

>>8114784
Fuck off back to /a/, pedophile.

>>8114755
Gotta be strong!
You holding down a job?

>>8114682
>Sigh I've had help
And what happened?
Are you still drinking heavily?

>>8049946
>dram
Is this a new word to you?

>>8049888
>sharpening steel
Here's your first mistake. A steel only realigns the edge.
Invest in some stones to sharpen and learn how to strop (leather loaded with green compound). A steel is only really necessary if your are constantly using your knife like a butcher or meat packer.

>>7966794
>Why don't you eat more pesticide-free organic food, /ck/?
All the food i eat is pesticide-free and organic, it's not impossible to do.
It just takes a little planning and forward thinking.

>>7813252
Just sausages this morning.

>>7811162
>http://www.oldjimbo.com/Outdoors-Magazine/Your-own-Beef-Jerky.pdf
Article written by a friend of mine a long time ago.
It even includes fish-sauce so that should keep all you weeaboo types happy.
:^)

>>7709500
Sugar is not addictive, you just have no self discipline.
Scientific fact.

>>7707304
OP, I prefer carbon steel to stainless because I have always believed that the steel for a blade should be chosen for its ability to take and hold an edge rather than because it is easy to clean.

>>7618350
Calling your father that word, that's not good my friend.

>>7618325
What do you intend cutting? Different grits are for different foodstuff if you see what I mean?

>>7618315
Dated but relevant:
.http://sharpeningmadeeasy.com/Juranitch1977Feb.htm

Six eggs for breakfast this morning, long day ahead.

>>7533839
https://www.youtube.com/watch?v=FbXkvxsubaI
Always wanted to try this.

>>7532470
Thanks.
In the kitchen I like to use Old Hickory knives sometimes and old cast iron pans if I'm using the woodfire. All these pics are taken in my little cabin where I live when I'm at work.
As for venison, it's gotta be grilled backstrap for me. (rare).

>>7530817
Thanks.
I've thrown everything in the pot, added some seasoning and now it's in the oven for a few hours.
Hopefully it'll reduce right down.

>>7530773
Ok so I've taken the peppers and simmered them in a little beef stock for a while.

>>7530782
It's pretty much all I've ever needed.
I skinned deer with it, made biltong, chopped vegetables, filleted salmon.
They hold an unbelievable edge and are dirt cheap.

>>7530770
Diced using the worlds finest kitchen knife I might add.
:^)

>>7530767
Onions next.

>>7530744
I'm gonna use ancho and pasilla peppers today. Also some random reds and greens.