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How do I make ____ Thread Anonymous 08/20/2020 (Thu) 04:22:16 No. 242 [Reply]
Request and recomend recipies for things. Any suggestions on hashbrown recipies? I know the general parts, but the devil is in the details.
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>>819 >I know it lets them mix together but is that what actually causes mayonnaise to congeal into a thick cream? Short answer: Yes. Long answer: So as you said, the egg yolk is the emulsifier in this recipe, hence allowing the oil and water to mix together. Essentially, when you're mixing the two, you want the oil droplets suspended in the water, and the emulsifier allows for this to happen since naturally, the two would just separate. This has to do with the nature of the emulsifier, consisting of a hydrophobic (hates water) and hydrophilic (loves water) side. Fun fact: This is the same thing happening with detergents (like soap) and water which leads to bubbles. This emulsification is what leads to the mayonnaise congealing into a thick cream, assuming you use a high-powered device like a food processor or blender. If you whisked your mayonnaise, you'd end up with something that looks less white and creamy and more yellow and saucy. The reason is that the bubbles suspended are larger compared to when you blend the hell out of it. Blending leads to smaller oil droplets and thus, a more creamy mayonnaise. Of course, you need to do this slowly or the mayonnaise can break, but anyway, that's another issue. >I realized the raw egg yolk would be a health concern so I'm assuming mayonnaise uses acids to sterilize (?) and kill bacteria, much the same way vinegar and shit works in like pickling. Is that accurate to say? I actually wasn't sure myself, so I looked it up. According to the USDA (https://ask.usda.gov/s/article/Is-homemade-mayonnaise-safe), it isn't safe to consume mayonnaise because it consists of raw egg. However, looking elsewhere (https://www.epicurious.com/ingredients/the-truth-about-mayonnaise-and-food-safety-article), it seems the acidity is what prevents bacteria from flourishing in your mayonnaise, so sterilising in a way. However, the website I read seemed to suggest that commercially-sold mayonnaise is safe no matter what, but homemade must be kept cold. I guess if you're immune-suppressant and never taste your raw cake batter, homemade mayonnaise should be avoided. But somehow I doubt anyone really catches salmonella from mayonnaise.
Is wild boar blood safe to use for black pudding if you get the temp high enough?
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>>850 Pretty sure the main issue with boar is that it can likely have trichinella. As long as the meat is cooked to at least 63 deg C/145 deg F and then left to rest for five minutes so the temperature has time to climb, it shouldn't be a problem. I would be one hundred percent sure by testing the sausage with a thermometre, though.

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Cursed """"cooking"""" thread Anonymous 07/12/2020 (Sun) 01:58:48 No. 38 [Reply] [Last]
Howto(not) cook. Traffic drives traffic, so I'd try to contribute.
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>>816 >>814 Let's just call it a housetree
It's comforting to read other people's bad grandma stories. It has become an annual task for me to throw out expired food in my gran's house. Boxes, and boxes, and boxes of cake mix fill the pantries because she's convinced she's gonna make them one day, then forgets she has it because she never looks in the pantry, then goes and buys more boxes. Just the other day I had to throw out like 5 opened bags of food, one was like a mostly empty bag of funyuns she wanted to put in salad, an open bag of rice noodles that smelled stale, an open bag of chow mein noodles that was VERY smelly, an open package of offbrand oreos and a ziplock bag of actual oreos from some indeterminate year, there was another ziplock bag of some brown powder that I can't identify because it has no smell at all... I hate to check containers in the fridge that are opaque, so many times I've opened sour cream or cream cheese containers that were completely green inside. She also suffers from having no sense of taste any more, and when she cooks she'll often substitute ingredients that she's missing, she never checks if she has all the ingredients before cooking. Few things have made me as sick as lasagna that she substituted ricotta with cottage cheese... >>41 My first thought seeing this is how retarded it was to carve the image of a vagina into something that already had a gaping hole
>>838 Half the stuff in my grandma's pantry was purchased a decade or more ago. I still cook with it and it turns out fine

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"Has anyone tried doing X before" thread. Anonymous 12/30/2020 (Wed) 08:53:41 No. 752 [Reply]
Has anyone tried blooming (fry in fat to release fat soluble flavor, then add alcohol because the fat is alcohol soluble for a nice, evenly distributed flavor) soy sauce powder? Seems like it could be done, it's plant based and theoretically fat soluable, but I don't keep soy sauce powder since I prefer use Nipponese shoyu.
>>752 >soy sauce powder First time I've ever heard of it.

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Anonymous 12/25/2020 (Fri) 06:13:08 No. 741 [Reply]
MERRY CHRISTMAS FROM /co/!!!! >>>/co/7744
Thanks, Merry Christmas to you to /co/, and happy new year.

Anonymous 11/05/2020 (Thu) 10:13:36 No. 576 [Reply]
You. Yes, you. Come here. Look at me and tell me truth. Your friends all talk about pizza, and you laugh and agree when they tell you that Domino's is the best, or that they prefer Papa John's. You never say what you really think, though, so they don't know the truth. But I do. You prefer Pizza Hut. That crisp on the outside, soft and almost cake-y on the inside, incredibly greasy and incredibly satisfying crust. That's okay. I'm going to teach you how to make Pizza Hut style deep dish dough in your own kitchen with only one relatively uncommon tool required: a pizza stone. The only other dishes required are a bowl for mixing and storage, a cast-iron pan for cooking, a measuring cup and a scale. DOUGH >240g bread flour >1/2tsp traditional yeast >170g water >15ml olive oil >(((kosher))) salt Add all the flour and all the yeast to a bowl and mix to combine. Add the water and olive oil and mix until no dry spots appear on the surface. Add a pinch of salt, mix a little further just to incorporate the salt. This dough is going to be crazy sticky and you're going to be tempted to add more flour; do not do this. Now, it's time for kneading. "But anon", you cry, your pathetic wrists aching just at the thought, "I hate kneading!". That is because you are weak, and I am here to make you strong. Imagine that ball of dough is a compass. On each of the 4 cardinal directions (that's North, South, East and West if you're retarded), grab the bottom of the dough and fold it over onto the top. Do this for all four sides, then cover with cling wrap. Compass-fold again every 5 minutes, three more times. Voila! You've just found the laziest possible way to "knead" dough! Believe it or not, your dough is now almost done. Transfer it into a well-oiled container, cover, and let sit in either a not-terribly-cold fridge or a cool, dark, dry spot like your pantry, for at least 4 hours up to 12. I keep my fridge near freezing and it was too cold for the dough and ended up killing the yeast, but the pantry was fine. When you go to retrieve the dough, it will have almost tripled in size. Congratulations! COOKING Get the dough out of that container into a well-oiled cast-iron pan. You'll need to force it down quite a bit, but don't be overly rough with it. Once it's pushed out to fill the pan, cover with cling wrap and let it sit for about an hour at room temperature to puff back up a bit. Trust me. Once the oven is ready, uncover the dough, sauce that slut, and - what's that? You don't have a sauce recipe? For fuck's sake

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>>713 When I'm kneading or placing dough with this hydration level, I'll sometimes oil my hands if I really don't feel like peeling that dough off of it for the next ten minutes. It's a pain to wash off but sometimes a man just doesn't want dough stuck to him.
>>714 I definitely remember my first time. I can still feel the muckiness of the dough to this day. My fingers feel unclean just imagining it. If you're rich you can use a stand mixer. Otherwise, you'll just need to improve your technique and keep using less and less flour each time.
>>715 A dough scraper helps for kneading too, as you can use it to flip the dough and get it off your hands or bench without using flour.

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Muffins Anonymous 08/26/2020 (Wed) 21:02:54 No. 297 [Reply]
I've been inspired to make blueberry muffins, as they have always been one of my favorite things since I was young. Deciding to make them from scratch the other weekend, they were an absolute disaster. >No muffin tin >Borrow neighbor's >only have stone muffin 'tin' >hope it will work >heat distribution in the oven isnt the same, muffins turn out horribly undercooked in center, but completely stuck to the muffin wrappers. So, general muffin thread. Favorite muffins? Favorite recipes? Similar disasters? Muffin cups, or non-stick? Experimental ingredients?
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>>533 You can but I was talking about shelled seed. Much better for cooking with. If you're just eating them out of hand then it doesn't matter whether they're shelled or not.
>>461 Cooked them at 375 for 19 minutes. After I noticed the muffins weren't anywhere close to done, I put them back in for another 10 minutes at 350. The muffins were still undercooked.
>>661 I've generally done muffins at 350 for eighteen and been fine, though never used stone. Though, I will ask in case, is your oven well-calibrated? That is, 375 is actually 375 and not 150? I remember visiting a cousin whose ancient oven was at the end of its life and barely made it to 300. I remember making a pie and thinking it should take thirty minutes and it took a good two hours.

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Halloween Cooking and Recipes Anonymous 10/11/2020 (Sun) 04:19:00 No. 450 [Reply]
It's the time of year for spooky treats and dishes of all sorts. I'll start with a meal from one of the first horror novels: Paprika Hendl from Dracula There's several different versions of this dish, this is the recipe I've used before. 1 lb. chicken 2 Tablespoons of olive oil 2 Chopped onions 1-2 cloves of garlic (optional) 2 Tablespoons Hungarian Paprika 1/2 Cup of tomato juice or tomato sauce 2 Tablespoons of flour 1/2 Cup of sour cream Defrost and cut chicken into serving-size pieces. In a large pot, lightly saute chopped onions in oil until brown. Blend half of your paprika with your onions.

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>>607 Glad to hear it turned out nice anon. I might try it myself later this year.
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I've got a pumpkin report from Thanksgiving about the flat white Boer pumpkin. 1. It is an exceptionally long keeper. We bought this one last year at around the end of October and it kept in pristine condition just sitting on the kitchen floor all this time. 2. It's shockingly good quality for a maxima in my experience. It's every bit as good as a tan cheese or butternut for pumpkin pies. It cooked up and blended really smooth.
>>644 >Pumpkin report thank you and god bless

Anonymous 11/26/2020 (Thu) 11:10:18 No. 637 [Reply]
>wow, walnut ice cream is great >what if I add this to coffee >buy a big fucking thing of walnut syrup >add a pump plus some chocolate mix and cream >literally undrinkable >so bad I start thinking I fucking poisoned myself >nauseated and sweating
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>wow, ingredient is great >what if i don't add ingredient to coffee and add three others instead
>>642 Isn't this just tea?

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Restaurant Thread Anonymous 11/16/2020 (Mon) 20:35:40 No. 598 [Reply]
Hey /ck/, I just wanted to make a thread about restaurants and recommendations for restaurants. Gonna start this one off with the Brooklyn classic Randazzo's Clam Bar. Heavily recommended, probably one of the best fish joints in Brooklyn. If you're new to the Randazzo's go for the Fried Filet or Filet Francese. You can't really go wrong with anything fish related.
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>>603 Taking a date to Per Se has been on my bucket list for a while. It's probably going to stay there for a while. I also live near one of Ramsay's Kitchen Nightmares, and I've been reluctant to eat there for obvious reasons.
>>603 >My concern is that the proprietors are always very haughty and too arty about what the food is I've been to one, but was in Asia and it wasn't crazy expensive, nor did they place utmost value on presentation. Still, I feel the same way when I look at Michelin restaurants in France, for example. Granted, doesn't even have to be a Michelin restaurant. I've been to "fancy" restaurants where I ordered fish and got maybe a 100 g, mediocre fillet. As for my recommendation, it isn't a restaurant, but a bar I went to when I visited Tulsa, Oklahoma. Place is called Valkyrie. They have a huge wall of different liquors, offering hard booze that can sometimes be difficult to purchase in the city itself. The servers were sommeliers for the different liquors, so even if you're clueless on what you want, they can happily recommend drinks.
>>603 Yeah, I've probably been to a bunch.

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お酒スル・Booze/Alcohol Thread Anonymous 09/01/2020 (Tue) 22:26:11 No. 338 [Reply]
Post all about booze for cooking, be it beer, wine, rum, liquor, nihonshu, shaoxing, whisky, vodka, hard cider, tequila, vanilla extract or whatever. Maybe mention how you clean your kitchen with isopropyl alcohol. What do I look for in a beer for hot dogs? Are any of the ones Aldi sells good enough for it? Any cheap suggestions for hot dog beer?
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I decided to try making rhubarb wine and elderberry wine for the first time this year. I finally bottled them yesterday and got to taste the fruits of my labour. The rhubarb wine is good for cooking and not much else. But by the time I decided to try making this wine, it was way into late summer and I didn't have much rhubarb available. In the end, I didn't get all that much juice out of the rhubarb so the wine was primarily water and sugar with some tea leaves. Consequently, I'd like to try it one more time in the spring with plentiful rhubarb harvests. As for the elderberry wine, it needs to mellow out for the coming months in the bottles, but it was a nice tasting wine. Had a creamy texture and a pleasant taste. I only wish preparing elderberries wasn't such a pain in the ass.
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>>375 Friendly reminder to lurk for two years before posting.
>>338 >お酒スル お酒スレ?

SHTF cooking thread 07/12/2020 (Sun) 02:13:14 No. 40 [Reply]
Cheap, long shelf life, versatile ingredients. Talk about how to utilize basic ingredients to maximize variety, and get defensive about how your favourite french day MRE is totally not overpriced garbage.
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>>243 It's been awhile since I've used sodium citrate; evaporated milk is much easier and the ratios are less strict. You don't need any of the other stuff (the powdered bits), just sodium citrate and fresh cheese. Or powdered, if that's your thing, but I think the powdered cheese might just melt in without needing anything to emulsify. For Mac & Cheese in particular, I like to do a pound of pasta, a pound of cheese, and about 12-16 oz of evaporated milk. For sodium citrate, I think 1 cup of milk and 1 tbsp of sodium citrate would be sufficient for a pound of cheese and pasta. Should firm up nicely. If you get the ratio of liquids to cheese correct then it's fine. You just need enough of whatever else to emulsify.
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Fermentation is certainly a survival technique that is simple to do and allows you to enjoy produce for a year or more. My current on-going project is fermenting garlic in honey. For about the first two weeks, you see bubbles coming from the garlic and you need to flip your jar daily to make sure the floating garlic is covered, burping the jar afterward to be sure your jar doesn't explode. After a month, the bubbles go away and the garlic starts darkening and sinks. Technically it's ready after that month, but I'm going to ferment mine for three months for maximum potency before enjoying. You can keep it on a dark, cool shelf for one year at least. Mine pictured is about twenty days away from being three months old. While it's generally made to take when you get sick, I picture myself enjoying it with chicken and pork. Already tested the honey and it's garlicy (without the bite) and sweet.

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Hazardous Food Thread Anonymous 08/25/2020 (Tue) 23:18:24 No. 285 [Reply]
Anyone have any experience with eating/preparing hazardous food or dishes?
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>>294 That's a risk with basically any fish though.
Raw chicken. I know you're supposed to wash down any surfaces that touch raw meat with hot soapy water, but I don't really bother. If I'm using ground beef or whatever, I'll wipe the counter top down with a wet cloth that had access to soapy water, whatever. Chicken I know is much riskier, so I have to actively go out of my way, get scalding hot water and soap, and decontaminate everything. I hate it.
>>400 Since I've made this post, I've discovered the joy of Shake and Bake. >Was using bigass chicken breasts, had to cut and fillet them or whatever >Switched to 12 pieces of thighs >Can just pop them in the seasoning bag >One wet hand, one dry hand >Pop them directly on a foiled baking sheet >Wash hands, give counter a quick wipe down >Much faster, less mess, less cleanup, and tastes way better than I'd do on my own And it's even good for little portioned sandwiches.

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Culinary Highs and Lows Anonymous 10/07/2020 (Wed) 15:46:50 No. 424 [Reply]
Talk about your suppressed memories of horrible food you ate, or fondly reminiscence about a wonderful meal. It doesn't have to be something you made, but it should be memorable. There's a chocolatier near my house who makes ice cream and sorbet during the summer. They are always true to their flavor - the watermelon sorbet tasted like biting into a watermelon, the banana ice cream was spot-on. But the best one to date was a salted butter ice cream. I only saw it one time last year, but it moved me. When I was in China many years back, I tasted scorpion on a dare. I don't know if it was the worst thing I've ever eaten, but it was certainly questionable and bad. Tasted like ill-prepared intestine.
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>>498 I suppose it was a retroactive response after seeing my own family go to a different third world country and getting sick within days of visiting and staying sick the rest of the trip. My young immune system really must have helped. >>506 Guess I'll need to avoid supermarket-tier food to avoid accumulating more crap in my system from that China trip.
>>488 Still tasted fine after sitting in the fridge. Was the mushroom or dough that went off.
>>526 I'm glad you solved the problem (hopefully).

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Banner Thread Anonymous Board owner 07/18/2020 (Sat) 10:39:22 No. 102 [Reply]
Submit Your Banners! We need fresh banners to spruce up the board. Bonus points for any with a retro kitchen/cook book aesthetic. I've spent five minutes whipping up a first banner as a demo, but I think it needs work. Needs to have the board name and an infinity sign located somewhere, but feel free to be clever with placement.
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>>127 >That is a nice start. If you can draw maybe a /ck/ that looks like a butcher's knife or a deli slicer? What kind of background do you think it should have?
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>>103 I finally got inspired to finish this. I made 4 different versions. I don't know which one's better.
>>449 These turned out pretty well! I think my favourites are either the first or third one.

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Recipe Searching Thread Anonymous 07/25/2020 (Sat) 20:57:45 No. 150 [Reply]
How do you all find new recipes? I find it annoying to go out and buy ingredients if I want something to eat besides plain rice and frozen tendies, so I had the idea that surely there are ingredient search engines that return recipes, rather than vice versa. So far www.supercook.com seems the nicest out of the 3 I tried so far, it asks what foods you have and splits recipe results into a few categories. One of the ones it spat out is a recipe for some bean soup. Is there anything anon uses, like meal plans or recipe books?
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>>256 Does spirulina add any particular flavor to soups? I'm considering getting some and making some blue green noodles.
I tend toward authoritative recipes instead of those self-published by amateurs and home cooks, and lately I'm collecting cookbooks. My best acquisition so far is the first edition of the Larousse Gastronomique, so I can cook French dishes from classic French recipes in the original French.
>>280 Spirulina on its own tastes like seaweed. It can be pretty strong at two teaspoons, though I've never had it in soup myself.

Fasting Anonymous 08/25/2020 (Tue) 12:18:09 No. 281 [Reply]
I feel this is appropriate under the board's food oriented culture. My fasting regime is a 16/8 regime, and I'm curious if other anons have practiced this or if there are any better alternative methods on improving a fast to suit gastrointestinal issues. Thanks.
>notice a /fast/ board >click it thinking there's board for fasting content topkek
I fast, but not intentionally. Many moons ago, when I was still in high school, I couldn't stand school lunches. My college didn't have great food, either. And I've never been much of a breakfast guy; breakfast is reserved for early days with big work ahead, like when camping or doing labor around the house. So I naturally started doing what is now commonly called "One Meal A Day". I would roll out of bed, drag myself to class, and sit through the day. It was easy to ignore lunch because the food was repulsive, so literal hunger was the easy choice. Get home and then grab a big meal, either takeout or home-cooked depending on the day. Plus it saves so much time. I know some people do "meal prep" but I never could be bothered. I just make large meals and if I have leftovers I have leftover. Eat until I'm full. If I start packing on the pounds, I cut out desserts and start drinking water instead of milk, soda, or juice. Maybe start swapping some carbs out for more meat and fat. I'm not super strict and I occasionally have calories outside my single meal in the form of soft drinks, if I'm reasonably skinny or getting exercise. But in general I only consume food once a day. I've heard people say they struggle with it, but once you're on it for a bit it's not bad at all. Your body adjusts. I don't feel tired or out of it throughout the day like others describe. If I get hungry I just look forward to my dinner even more. As far as gastrointestinal issues, I cannot comment. I have none. I do this because I feel better on it and I am used to it. But if you state your exact issues, maybe someone with similar irritation can say what works for them.


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