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4728 No. 4728
I dunno if this is a totally necessary thread but I find that I keep going to the SYM thread in /baw/ to talk about petty food things that don't deserve a thread.

So I'm making this instead.

I have way too much fun seeing just how delicious of a pizza I can make using those pre-packaged pre-cooked crusts.
The answer is an incredibly delicious pizza.

Pic unrelated, but it was the first thing I saw when I opened my pictures folder.
104 posts omitted. Last 50 shown. Expand all images
>> No. 5437
Gelatin. They still use a non vegetarian version in a lot of countries, mine included.
>> No. 5444
File 131804765958.jpg - (28.39KB , 600x449 , 91.jpg )
>mfw my dad breaks out his Smothered Porkchops recipe
>> No. 5455
File 131827062141.jpg - (44.56KB , 480x359 , jellyjelly_2.jpg )
I've spent the last week or so fooling around with homemade jelly, and I've made some really fun discoveries (well, I'm sure lots of people already knew this stuff, but I'm a jelly noob. Also, it's Columbus Day today; it's only appropriate that I "discover America"!)

One: If you're willing to go slowly and test the mix as it cooks, you don't really need a recipe. I've made four suitable batches just by throwing in some sugar and pectin mix, pour a spoonful on a cold saucer, see if it's jelly yet, if not add a little more sugar and pectin. That means I can experiment with odd ingredients that don't have recipes, and more importantly, I can make a small quantity. I just want one or two jars, you see, and lots of recipes assume you want to make 10 jars.

Two: Since I'm only making one or two small jars, I can store them in my fridge, and skip some of the germ-killing food safety "boil it forever" stuff. It doesn't need to be flipping autoclaved, because it's not going to sit on a shelf for half a year.

Three: Damn, with a dose of citric acid, I can make it as sour as I want! OK, that isn't what everyone wants in a jam, I'm sure, but I made some lemon marmalade that's like a Sour Lemon Warhead. The grape jelly is good and tangy, too! Of course, it's also sweet, but it has a kick to it that almost brings tears to your eyes. It's exactly what I wanted!
>> No. 5475
where does one buy citric acid?
>> No. 5476
I bought a baggie-full at the local health food store. Apparently it qualifies as a natural food preservative. I see that Amazon sells it, too.
>> No. 5541
Anyone have a recipe for wine brittle? It sounds interesting but I can only find (expensive) premade stuff.
>> No. 5543
I have decided that a single serve coffee maker would make a great xmas gift, but I don't know what kind I should get and where from.
>> No. 5544
Picked up a pomegranate yesterday... what the hell should I do with this thing? Honestly have no clue what to make.
>> No. 5546
Most recipes require multiple pomegranates, to my knowledge. If you've just got one, I'd just eat it straight up.
If you wanna buy more, AB has some pretty sweet ideas as per norm.
Good Eats S10E17 Fruit Ten fro…youtube thumb
Good Eats S10E17 Fruit Ten fro…youtube thumb
>> No. 5552
My aunt gave me two bags of frozen blueberries for some reason. Can they be used in place of fresh berries in recipes without ruining everything?
>> No. 5570
I bought four pounds of unsalted sweet butter from Costco.

It is time to get my bake on.
>> No. 5581
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Oh Captain Morgan with cola, I fucking love you.
>> No. 5582
I fucking hate electric ovens.
>> No. 5599
/ck/ is very polarized about Guy Fieri, I learned.
What do you guys think about him.
>> No. 5600
I miss them. I only have a terribad gas oven.
>> No. 5603
His fashion sense is atrocious and his son is cute.

Don't really watch his shows so I've never tried any of his recipes, but they don't sound too absurd...I think?
>> No. 5604
I guess I was spoiled by a good gas oven.

My current one does not maintain a constant temperature properly for some reason.
>> No. 5606
Hotlix, makers of candy-coated insects, have a webstore. Not sure when this happened, as I recall looking to see if they had one some time ago and found nothing. They've got one now though, and I'm sure as hell buying me some arthropod-based snacks. Been years since I've had any chocolate-covered bugs, and I have to try those salt and vinegar crickets. In fact I'll probably end up ordering at least one of everything.
>> No. 5607
>cheddar cheese popcorn seasoning
>it's essentially Cheeto dust in a shaker
...I am going to put this on everything.
>> No. 5610
Is Greek yogurt supposed to be fat-free? I only see that variant in supermarkets.
>> No. 5611
No, but regular Greek yogurt has a lot fat in it, so fat-free is probably more popular.
>> No. 5617
I've been watching a lot of Anthony Bourdain's No Reservations, and aside from realizing I love that motherfucker, I've also determined I really need more more diverse foods in my life. His Japan episodes alone were enough to get my mouth watering in desperation. I've never thought I'd find myself yearning for stuff like monk fish and cow's stomach, but dammit I am.
>> No. 5618
The final episode of Good Eats aired tonight.

I am sad.
>> No. 5619
I've been drinking Earl Grey tea like a madman lately. I just can't help it, it's just so gooooood. Perfect winter tea.
>> No. 5621
>stay up several hours later than I intended while making fudge
>fudge refuses to set

I know there's enough uses for the stuff so that it's not a total waste, but still, I wanted fudge godsdammit.
>> No. 5623
File 13299800752.jpg - (69.07KB , 567x366 , rxn (257).jpg )
>go to take drink from cup
>hit teeth
>> No. 5624
Follow-up: after sprinkling in a half-teaspoon of confectioner's sugar to the still-liquid fudge, beating the tar out of it with an electric mixer, and stashing it in the fridge, I managed to get it to set... kind of. It ended up with a consistency of very thick frosting. Not the solid block I was tasting in my mind the whole time I was cooking, but still tasty.

>> No. 5654
Anxiety problems and a really busy schedule have made it very hard for me to eat, and as a result, I'm 20 lbs. underweight. I need some ideas on food I could eat in small portions, and ways to keep the weight on.
>> No. 5656
I would try to find something small but calorie rich. Things like Fig Newtons are loaded with calories, but they're small and cheap. You can get 200 calories for less than a buck, and they're easy to throw in a bag for later (don't crush easily). Cliff bars are another good choice with more flavor variety, but more expensive.

However, if you want to put more weight on and have it not be just fat, eat/drink more protein and try to fit some exercise in your schedule. Drink some more milk and cheese, maybe some protein shakes. You don't have to go to a gym or anything; just do some bodyweight stuff like pushups or squats.
>> No. 5669
Hate him, he's a homophobe, racist, and abusive to his own crew.
>> No. 5670
I have heard none of those things! Elaborate?
>> No. 5681
File 133557635044.jpg - (17.04KB , 208x312 , smart_monkey.jpg )
So... this is just me throwing an idea out there... would it be possible to melt down sweets (hard gums, Haribo, that kind of thing) in a salle de bain or something like that?
>> No. 5682
In a bathroom?
>> No. 5684
File 133562804278.jpg - (111.22KB , 533x348 , fetch-fail-dog-dildo.jpg )
I meant a bain-marie.
>> No. 5699
File 133709180859.jpg - (337.90KB , 750x500 , funions.jpg )
I finally got glazing onions down. Turns out the main ingredient is patience.
>> No. 5700
File 133740921785.jpg - (71.18KB , 562x323 , RK_OriginalTreats_06.jpg )
It's been far too long, old friends.
>> No. 5703
Fucking love crunchy marshmallows.
>> No. 5704
File 133775516725.jpg - (46.20KB , 373x364 , tumblr_ll0ktdyYQn1qbpnj7.jpg )
>>In class
>>Somehow the topic of bacon comes up
>>Classmate: "Why does bacon taste so different than pork?"
>>Teacher: "Well, why does steak taste different than burgers? It's the same animal, isn't it?"
>>Feel like I am having a stoner moment of realisation here
>> No. 5705
Because they're different cuts with wildly different proportions of fat, muscle, veins, sinews and cartilage influencing the overall taste? Also ground meat tastes wildly different due to greater surface area, so the roast flavor will be way more pronounced.
>> No. 5706
that and bacon is smoked too so you're tasting more than just the meat
>> No. 5718
Why do the directions on gelatin and pudding lie so much? They're not cooled and set nearly as fast as the instructions want me to think. I wanted my delicious, soft dessert treats over an hour ago, dammit.
>> No. 5722
File 133920955834.gif - (5.78KB , 200x298 , homer-drool-702026.gif )
>Ghirardelli Sea Salt Soiree
>> No. 5723
Perfect Scrambled Eggs Breakfastyoutube thumb
These scrambled eggs, good God. I didn't even include the creme fraiche, it was literally nothing but eggs, butter, salt, and pepper, but the way you cook them makes them into something else entirely. These don't even taste like scrambled eggs but they are very delicious.
>> No. 5724
Seems tasty, but nothing I would eat if I was actually craving for scrambled eggs. I like my scrambled eggs as brown and rubbery as possible.
>> No. 5725

It never ceases to amaze me how cooking things on lower heat with more attention ends up being better, yet totally against what everyone is taught.

Try it with everything. Rethink how you cook everything.
>> No. 5726
File 133972309553.jpg - (51.91KB , 515x515 , 1313528998412.jpg )
>when you see people cook a dish for each other that you previously cooked for them
>> No. 5728
Clams on the half-shell with some lemon juice and hot sauce.
Aw yeah.
>> No. 5729
Krabby Patties, Spongebob Squa…youtube thumb
>> No. 5731
I've started watching Kitchen Nightmares on Netflix streaming.
Running a restaurant seems HARD.
>> No. 5732
I'm pretty sure running any business is.
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