/ck/ - Cooking

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Mortars and Pestles JEWS 10/15/2020 (Thu) 11:21:52 No. 478 [Reply]
I need a granite one. Everything for sale looks like it sucks. Post yours.
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>>484 >>500 My thoughts exactly; I wouldn't make pesto with lemon juice in brass. >>499 My only real interest in marble mortars is because they're the easiest to inspect and buy in person. Marble doesn't seem abrasive enough to do the jobs I'd like to do, and marble's solubility concerns me as well. They're probably the prettiest though.
Don't buy mortars online, at least not extra large ones. They often get damaged in transit by incompetents and lugging a large mortar to the next post office to return it is a bitch.
I have a granite mortar and pestle I bought online and never had an issue. Unfortunately, my pestle broke in half because it fell on the ground. I need to epoxy it together.

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Jewish cuisine and Biblically pious cooking JEWS 08/26/2020 (Wed) 01:30:32 No. 287 [Reply]
"THEY TRIED TO KILL US. THEY FAILED. LET'S EAT" I was invited here to share my cooking. I've been cooking Jewish foods lately, so I'm posting them first. Given 8chan's history, you all should be able to relate to the unofficial motto for Jewish feasts. I expect that I'll be doing most of the posting here, so feel free to ask me things. COOKED 1. Home-baked six-stranded challah. I stopped fucking with sourdough starter as soon as instant yeast was available again and darted straight for the king of breads: challah, or Ashkenazi Sabbath bread, named after the dough offering to be given to the Temple in Jerusalem. It's long been considered the best bread for French toast. Mine mostly follows Lan Lam's tangzhong-based recipe for Cook's Illustrated, adding two egg whites and removing 1/4 cup of water with seeds inside and outside, and as you can see, it's fucking excellent. I intend to try Yemenite breads if I can get my hands on the bakeware they use, but for now, I'm sticking with the best bread I know. 2. Cholent. I made this Ashkenazi-style Sabbath stew, vaguely thought to have originated with French Jews, for the first time on the eve of the Sabbath when some faggot shot people at a synagogue in Pittsburgh; his faggotry motivated me to dust off my family's Ashkenazi traditions. The round thing in the stew is retail stuffed derma or kishka, a bread-and-vegetable sausage that's the best part of the dish. Mine here is after Jamie Geller's with retail challah, short ribs, canned beans, and a shorter cooking time; if you follow her recipe, don't cut the cooking time when you're using dry kidney beans unless you want to asspain your guests. Lately I've been adding farro, lima beans, and sliced chuck to change things up. 3-11. Brisket, potato kugel, latkes, kasha varnishkes, ropa vieja, Yemenite chicken soup with matzo balls, zhug, hilbe, and hawayij. Brisket is one of the few recipes that I actually inherited from my parents; my long-term goal is to use my family's ingredients with a more bulletproof braising method (à la America's Test Kitchen) to make sure it always comes out well (theirs does not). If you want to try one of these before the others, try potato kugel first, it's a latke casserole; I garnish mine with home-grown chives. I blended black garlic into the homemade farfalle for the kasha for a guest and was told it's the best ever. Also, turns out that Cuba's national dish, ropa vieja, was borrowed from Sephardi Jews; my first attempt at cooking it (from Genie Miligrom's recipe) wasn't great, so next time I'll be using the one from the Columbia Restaurant in Florida. Of Joan Nathan's recipes, Yemenite chicken soup was good, zhug was so great that I'm surprised it isn't mainstream, hilbe was strange, and I'm going to put hawayij on my next steak. TO COOK 1. Crypto-Jewish "chuletas", which are a French toast-like concoction that superficially resembles pork chops, supposedly cooked to throw off Spanish Inquisitors. I have the recipe, but I haven't had morning company for breakfast fare during the pandemic. 2-3. Jachnun and kubaneh, the Yemenite Sabbath breads I mentioned above. No recipes or bakeware yet. 4. Italian Jewish style couscous. Edda Machlin's recipe for couscous broth (thurshi?) is so complicated that it has to be fucking delicious. 5. Kibbeh, introduced to me by Mark himself. I need the recipe. 6. Corned beef from scratch, to be sliced and served on the challah, or on a rye loaf baked with flour sent to me by another 8channer. 7. Edda Machlin's Tuscan-style cholent.
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I will never forgive the jews for all they did but damn, they can make some good food.
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>>485 You better believe I smash my burgers with my presses. >>497 When it comes to Jews, Christians, and Muslims, we Jews are easily the best of the worst. Best food, best leaders, best scripture, best religion, best great artists (I kneel, ancient Greeks), best scientists, best industrialists, and most of all: best memes. Even the rumors and atrocities started by our jealous detractors are the biggest; not even ancient Christian persecutions come close to the Holocaust in enormity.
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Back to Jewish cuisine: I neglected to mention that I've tried America's Test Kitchen's method for braising brisket with one of their own recipes, which yielded a cumin-pomegranate (mostly cumin) gravy. It was good (pic related), but it deviates pretty far from the recipe I inherited in terms of ingredients, so I intend to develop my own as I braise more briskets. I used the print version from Cook's Illustrated, but you can find the same recipe I followed here: https://www.youtube.com/watch?v=hXZ8PCJeNpA Before I do that, however, I intend to try ChefSteps' Smokerless Smoked Brisket. Nitrites and APC be damned, I need barbecue brisket back in my life. That recipe is here: https://www.youtube.com/watch?v=ZlwFxgOa9Ww

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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.

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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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>>362 Not that anon but be very autismal about draining them and use a firmer potato. Also
>>362 Rinsing your potatoes after you've cut them, then letting them sit and drip-dry onto paper towel or whatever can really help. Rinsing and washing them after cutting helps remove a lot of the starches, which is what contributes to the finished product ending up as a mushy mess.
>>362 Yellow potatoes. Raise them well after you cut them. Get the starch off. Dry them well. Don't over load the pan (1 layer, 1.5 max). Resist the urge to flip them until they brown.

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Cursed """"cooking"""" thread Anonymous 07/12/2020 (Sun) 01:58:48 No. 38 [Reply]
Howto(not) cook. Traffic drives traffic, so I'd try to contribute.
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Further testimony from my sister. >So on the recipe page there was a comment about how you'll know the jam is done when you draw your spoon through it and it takes a few seconds to come back together. >The jam did that but it was only like 5-7 minutes cooked. Which in my brain meant it couldn't have been done, right?? >...I just realized that the recipe also calls to cook for 30 minutes with 2 cups of blue berries. I was only using 1 cup. So it makes sense that it would have been done sooner! >>349 She said she didn't turn it up, and in fact turned it down after they started boiling. >>333 She stirred literally nonstop for at least 13-15 mins straight.
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>>353 so she just dehydrated it until it managed to burn >...I just realized that the recipe also calls to cook for 30 minutes with 2 cups of blue berries. I was only using 1 cup. So it makes sense that it would have been done sooner! wew

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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Videos Thread Anonymous 07/11/2020 (Sat) 06:14:39 No. 20 [Reply]
Post your favorite cooking videos here, and share your favorite channels.
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>>82 >In Canada it's called homo milk Of fucking course it is.
>>82 There's a Q&A video where he's asked something to the effect of "why isn't X raised in the US anymore?". He's visibly uncomfortable at having to say farm subsidies have a large impact on what gets grown and gets to the next question ASAP. That's not even a partisan issue.
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Post Yer Cereal of Choice Anonymous 07/11/2020 (Sat) 04:43:31 No. 5 [Reply]
Corn Pop fags need not apply.
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>>138 >I'm so poor right now, I can't even buy yogurt. Same here, my guy, same here. For the next few days I'll be doing an involuntary fast. >>141 >they're not good puns, don't rhyme, and don't even roll off of the tongue. Am I supposed to be rapping for you? You wanna hear a diss track, nigger?
>>149 I doubt that you're smart enough to read a name an animal, at this point, never mind come up with an original insult. Good luck starving, or at least pretending to on the Internet.
>>138 Invest in a real heirloom starter or luck out like me and find out that your friends grandma has one and is more then happy to give you some to start your own with and then just buy whole milk. Making yogurt is pretty easy.

Sake Brewing Anonymous 07/12/2020 (Sun) 03:10:44 No. 46 [Reply]
Finally a good place to have this thread. My autism for a certain game got me interested in making sake and other related asian drinks. So here's a thread to drop any information that anyone might have about it. The only thing that I've really discovered is that polishing your rice is extremely important. https://web-japan.org/nipponia/nipponia44/en/feature/feature05.html Would making something like Monkey Booze be possible? Could lardered fruit under the right conditions turn into a drinkable alcohol?
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Well one thing that I've discovered while researching is that sake is most often brewed in colder months since the process is longer and more complex than simple fruit wines. >>72 >>74 I do have a recipe somewhere for pokeberry wine. I might actually try to make that later this year.
>>46 >The only thing that I've really discovered is that polishing your rice is extremely important. I don't know anything about making Sake Brewing, but I do know one important fact that you need to know if you want to make it right. Make sure you are using the correct rice for your brewing attempts. Uruchimai or Sushi Rice is the kind used for making Sake. Calrose is not Uruchimai.
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>>222 I almost exclusively keep sushi rice around. I prefer it over long grain rice.

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Experimental Cooking Anonymous 07/11/2020 (Sat) 04:40:09 No. 3 [Reply]
What are some weird things you've cooked up using either unconventional ingredients or methods? were they good?
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Antiseptic gel for temporary protection against Corona. I used regular gelatin from the store + diluted chlorine. Unfortunately I didn't add enough gelatin, so it turned out too fluid and I didn't repeat the experiment again because I thought it was easier to spray it on my hands from a tiny spray bottle, and no, this was obviously not meant to be edible, but I thought I'd share it anyway. I also didn't lab test it in its effectiveness at fighting Corona or anything like that, but chlorine is confirmed to be very effective at killing the virus, almost as much as alcohol, you just have to compensate for it by using more liquid.
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>>3 it was amazing
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Growing cucumbers in my garden and as much as I love pickles, I decided to venture out into making cucumber muffins, inspired by zucchini muffins. I peeled the cucumber (mine are thick-skinned) and cut out most of the seeds. I grated it and squeezed out as much liquid as possible. Ended up with about 7 oz of grated cucumber for a dozen muffins. I made mine with minimal sugar, some chocolate chips, and some whole wheat flour. While you can taste the cucumber, it isn't over powering in any regard and tastes pretty nice. I would make them again.

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Recreating my mom's recipe for "B'rer Rabbit" Anonymous 07/11/2020 (Sat) 04:52:09 No. 9 [Reply]
>2 adult rabbits, cleaned and dressed >One large can of cream of mushroom soup (get the premium stuff, not Campbells) >2 celery stalks >2 large carrots >salt, pepper, and a pinch of brown sugar Pour about 1/4 inch of water in the bottom of the casserole dish. Quarter the rabbits and stack the quarters on their sides in the large casserole dish. Dice the carrots and celery and pack them in between and on top of the quarters. Sprinkle just a little salt and pepper over the meat and follow with the pinch of brown sugar. Don't use too much as a little goes a long way. Now pour the mushroom soup over the whole thing, making sure to get it well into the gaps and fully coating the top. Add another light sprinkle of salt and pepper to the top. Preheat your oven to 350 degrees F. Place the casserole dish one rack down from the center and bake for 2 hours or until a meat thermometer shows 150 degrees. Enjoy.
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>>24 Lamb is a real delicacy. I love it when I can afford it. Usually don't waste it on a stew, though. Next time I make lamb I'll post some pics. It's great when slow-cooked. It should still be almost rare.
>>25 that would be lovely, share the recipe you used too.
>>9 >pour the mushroom soup over the whole thing >bake for 2 hours <meat thermometer shows 150 degrees Sounds like you're braising the rabbit given the liquid and long cooking time. In which case, checking for temperature is not the way to check if your meat is done. Braising means you are cooking the meat in liquid to retain moisture that would otherwise be lost in an already tough cut of meat. However, given the liquid, the meat is held at a specific temperature (maybe 150 to 180 degrees Fahrenheit) for a long period of time. So checking for temperature is not the way to go. Instead, you want to check if your meat has tenderized by sticking in a fork and seeing if it pulls off the bone easily. Think of braising like the bain-marie process. Your cue to take the custard out of the oven is that it has set, not necessarily that it has reached a particular temperature. Otherwise, I don't have rabbit often, but this sounds like a recipe to try out.

National/Regional food Anonymous 07/11/2020 (Sat) 04:50:47 No. 7 [Reply]
Post food that defines your nation/region.
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>>61 Is that top dish sweet or savoury? Otherwise, see those cured meats and sausage with rye bread is giving me German or Polish vibes...
>>62 Top dish is called "žganci", made from boiling buckwheat and that brown on top is heated ocvirki, basically its a pigs lard mixed with pieces of skin. Its amazing when you eat a mushroom soup as side with it. The bottom image is kranjska sausage, a protected national dish here, habsburgs kaiser named it after he was so amazed from its taste. You were close, all those are from slovenian cousine.
>>64 I'm not familiar with Slovenian cooking, so pretty cool to learn something new. Ocvirki sounds similar to what we call "oreilles de crisse" in French-Canadian cuisine. "Žganci" sounds nifty - I never thought to use buckwheat flour in that way! If I can get my hands on that sausage somehow, I'd be down to try it.


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