Welcome to /ck/, 8chan's cooking board. Please feel free to discuss anything from the last thing you cooked to your favorite recipes. Together, we can all improve our skills.

recipe or brand suggestion for the perfect blueberry muffins? I absolutely adore blue berry muffins

I really want to make tasty healthy meals

Share what you just cooked up and talk about food. Debate snacks. Share recipes, if you'd like. But most importantly, for daily /ck/, talk about what you just made to eat. Here is an oven french fries recipe.

Post food that defines your nation/region.

I've got a bunch of frozen ground beef divided by weight. I have plenty of things I can do with it, but I'm looking for something new besides tacos, meat sauce and the normal casseroles. Suggestions?

With bold flavors and versatility from a relatively small ingredient list, Mexican is one of my favourite cuisines to cook and eat. Corn, beans, chili peppers: the staples of Mexican cooking. https://en.wikipedia.org/wiki/Mexican_cuisine Post your favourite Mexican dishes and share recipes.

Post your favorite cooking videos here, and share your favorite channels.

Have any of you dared to shop at a dollar store for groceries, and if you have did you manage to cook anything good with what you found? I haven't been to dollar stores since like 2015 so it surprised me to find so many grocery items there, specifically Dollar Tree. They have a decent selection of snacks of course but also spices and condiments along with actual name brand food items. The only stuff I would trust in my stomach though would be dry goods like ramen or rice and beans. There are a few videos I've found of people living a week or so off of just dollar store food but personally I'm not as keen on eating steak or bacon for $1.25, as tempting as that sounds.

Anyone have any experience with eating/preparing hazardous food or dishes?

Howto(not) cook. Traffic drives traffic, so I'd try to contribute.

Starting with chicken and rice. Anon said there's no easier and cheaper way to make without sacrificing one or the other. Browning the chicken can't be skipped. Spices you can buy whole dried and then put in as fresh instead of buying small packets of it.

Any of you making/planning on making something for the holidays? I baked up a batch of snickerdoodles for a Christmas party that turned out pretty good (not exactly like the picture though, I didn't flatten them out so they turned out round but as a nice tradeoff they were still a bit softer in the center). Probably should have posted this around Thanksgiving since there are a lot of seasonal dishes good for Fall and I actually helped someone make a peach pie around then too.

All this talk about curry has got me hungry. Post your Asian recipes here. I'll start by contributing a couple of asian salad dressing recipes. ------ ORIENTAL SPICY SALAD DRESSING 1 inch piece fresh ginger 3 cloves garlic 1 c. oil Juice of 1 lemon 2 tbsp. tamari or soy sauce 2 tbsp. tahini (sesame seed paste) Just blend it all together and chill. ------ Japanese Restaurant-Style Salad Dressing 1/2 cup minced onion

"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.

A place for sweeter recipes. I'll start with these two cakes. I've never tried them because I don't have the two important ingredients on hand but I do have the recipes.