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your daily /ck/ Anonymous 07/22/2020 (Wed) 06:53:42 No. 128 [Reply] [Last]
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.
468 posts and 165 images omitted.
>>1692 and if you don't have glace, you can make a simple garlic butter sauce. Just cook garlic and onion or shallots in the butter until they soften and change color then finish with more butter, or use a compound butter, or add stock if you don't want to go with butter alone as the sauce. I do all these variations depending on what I have around
I used to make gyros and burritos from scratch but the effort to make loads of wraps and pitas beforehand started eating up too much time, so as much as I loved those I don't really make stuff like that anymore. Quick simple meals aren't as photogenic but being able to make a couple simple beef dishes that you can eat throughout the week is much more appealing than tons of prep and cleaning for a day or two of a fancy exotic dish.
>>782 i really need a quick and simple loaded fries recipe but making GOOD fries seems time consuming no matter what. triple fry is a pain

Dollar Store Cooking Anonymous 05/15/2024 (Wed) 18:51:09 No. 1515 [Reply] >>1652
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.
6 posts and 1 image omitted.
>>1549 Yeah, I didn't buy any of the coffee. Considering how even name brand grocery store coffee is like 5 bucks at the cheapest, I don't want to know what they put in that mix to make a package half the usual size only $1.25.
>>1547 The store has those things, but what's the price comparison vs a normal store? >walmart $2.38 for 5lb bag of flour >dollar tree $1.25 for 2lb bag of flour Walmart flour is 47 cents per pound while dollar tree's is 62 cents per pound. >walmart $1.18 for 5oz canned chicken >dollar tree $1.25 for 4.5oz canned chicken The things that are a good value is junk food, chips, soda, candy, cards, balloons, and seasonal decorations (that you're going to throw away anyways.)
>>1515 (OP) Cannot go wrong with oatmeal, right?

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Anonymous 04/20/2025 (Sun) 02:46:51 No. 1639 [Reply]
Prime Rib was on sale for Easter so I will be cooking one up for the family. What is your preffered way to cook a rib roast? I have found the 5 min/lbs @ 500 degrees and then shutting off the oven and letting the residual heat cook it for 2 hours method to be the most reliable method for perfect medium rare.
I did one last week using the reverse sear meme that came out great. 250 until the internal temp was at 115 degrees, then rest for 40 minutes and back in at 500 for 10 minutes.

Grating > Mincing Anonymous 04/19/2025 (Sat) 19:05:39 No. 1627 [Reply] >>1636>>1649
Grating is a superior cooking technique to mincing. It's faster, easier, and extracts more flavor. Ginger, garlic, whatever.
>>1627 (OP) depends, grating rips open the cell walls and releases all the flavor which is great if you want to blend all your flavors together but mincing leave the flavor trapped so you hit little flavor pockets
>>1636 Interesting take.
>>1627 (OP) >grates my fingertips into your dinner nothing personnel, kid

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Secret ingredients JEWS 03/26/2022 (Sat) 18:09:46 No. 1392 [Reply] >>1393>>1395
Post them. Mine is homemade paprika. I made habanero paprika a few days ago and maced myself when opening my blade grinder. Also, don't dehydrate peppers for a full 24 hours unless you want to spend twice as much money on a paprika that tastes identical to grocery store shit. My typical sweet paprikas are dehydrated for 4-8 hours.
>>1392 (OP) Damn jews. I knew you ran this board.
>>1392 (OP) Wine. Just replace half of all water with wine. Fish sauce. Dump it in everything, including sweets (a drop or two can go a long way). Specifically Hungarian dried paprika. They take that serious. Well, probably less serious than OP, but you don't have any work.
>>1395 madman

Anonymous 04/19/2025 (Sat) 16:21:13 No. 1617 [Reply] >>1621
BOMB DEPLOYED
3 posts omitted.
>>1617 (OP) check this out
Send it to >>>/site/
>>1622 oh shit

Anonymous 04/19/2025 (Sat) 14:51:28 No. 1608 [Reply]
SNxAPCZGHSBuXVI

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Anonymous 04/19/2025 (Sat) 12:42:28 No. 1605 [Reply]
bros, I just oiled up my squash and air-fried it. The chips it made were delicious and soft, except a few that had the skin on and were a bit crispy and nice. The halve I prepared was not bad. The sweetness was perhaps not a good fit for the sort of "mash" it made. I was deterred from getting butternut-squash for a while because SOMEBODY said it didn't taste good. I had a feeling it would. Just the look of it. It just looks inviting...

Anonymous 04/18/2025 (Fri) 01:51:15 No. 1594 [Reply] >>1606
For me? It's the patty melt, the best grilled cheese sandwich.

Anonymous 11/10/2024 (Sun) 02:37:02 No. 1580 [Reply]
If you want a good frozen pizza this is the brand.
>good >frozen pizza Pick one. I eat frozen pizza too, but lets not kid ourselves. The best you can get is american pizza chain tier. By the way do you put anything on your frozen pizzas? I usually put on basil, some extra cheese and if I feel like it toppings like fish, onions or a bit of garlic.
>>1581 Back when I ate frozen pizza I made them into sandwiches. I put a slice inside a baguette with olive oil and additional fresh greens like corn salad.
>>1584 Also, butter is even better than olive oil.

Holiday Dishes & Seasonal Foods Anonymous 12/17/2023 (Sun) 19:24:25 No. 1487 [Reply]
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.
St. Patrick's Day and Easter are both coming up. You all have any good dish ideas for them? I'll probably go for the classic corned beef and make some deviled eggs, respectively.
>>1013105 (Cross-thread) >You've had the axioms defined for you Not really, no. You just said that species is classified at one threshold by ENTIRETY OF TAXONOMY without ever actually giving the specific number, This whole time, >we've be taking your word for it that "THE ENTIRETY OF TAXONOMY" classifies species agrees on one threshold, that FST is sole or even primary determinant of species boundaries, that the generic variant between different races is as great as other species, that the other species which you haven't named either their FST values are apparently equal to are actually are substantially different from one another, etc, and it still doesn't matter because you haven’t said what this FST value is based on that makes not arbitrary. You can pick any threshold and objectively measure what does meet or cross it, being able to objectively measure by a number you chose doesn’t make the number itself any less arbitrary. <you haven't replied to my argument Hard to reply to something that doesn't exist. As for your claims, apart from the supposed objectivity of your picked FST value, I haven't refuted any of the shit above because there's no point since you've already said that you'll dismiss everything after the 20th century as political propaganda. Even if I found some studies showing that the FST between races wasn't whatever value you're claiming, you'd just say the study's outcome was influenced or outright changed by jewish politics. Except for the concept of FST itself, of course. What unbiased sources could I actually go to in order to find info that confirms or denies your claims on the definition of species, FST, etc? <It does, though. What a compelling argument! >healthy breeding isn't arbitrary

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With Thanksgiving coming up, I'm starting to plan what kinds of foods I will be cooking for the occasion. Of course, things like turkey and stuffing and mashed potatoes are on the menu. But are there any interesting dishes that any of you anons would suggest cooking for this upcoming feast? Something that others might not usually consider?

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Videos Thread Anonymous 07/11/2020 (Sat) 06:14:39 No. 20 [Reply] [Last]
Post your favorite cooking videos here, and share your favorite channels.
52 posts and 26 images omitted.
Trailer Park Boys is a silly show, but Randy's cheeseburger technique is solid and many could learn a thing or two from him. >>1246 Out of pastagrammar recipes I tried, only rolled and stuffed eggplant was not too good. Their way to do it so to fry up 1/4 inch slices of eggplant in olive oil on a pan. It's not a very good method, since eggplant will soak up all that oil and it will become heavy and greasy. Most recipes recommend baking eggplant in an oven with a light oil drizzle for a reason. Oven method is quicker too. Eggplant rolls were still edible, but a bit too greasy and bland for my liking. They really benefit from addition of tomato. Either sundried in the ricotta filling, or tomato sauce on top if you are going the most common route that includes finishing them off in the oven with mozarella on top.
>>1066 That's porn by the way
Good old Julia Child!

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easy recipes Anonymous 10/30/2022 (Sun) 08:58:13 No. 1445 [Reply]
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.
11 posts and 6 images omitted.
>>1545 How convenient, guess I'll give it a watch.

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Buttered noodles. >Bring salted water to a boil in pot >Add a serving of egg noodles >Cook for ~10 mins >Drain >Add salt, pepper, 1tbsp butter >Mix over very low heat (or just in the warm pot) until butter is melted and evenly coats the noodles Optionally, you can add any kind of protein you'd like. Bacon, sausage, meatballs, chicken, etc. Goes well with sprinkled Parmesan, some parsley, garlic powder, or even a little bit of paprika.
>>1562 I do this with milk as well to make it more creamy as I boil it out, but it always makes me want to make a roux or something with flour.

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Jewish cuisine and Biblically pious cooking JEWS 08/26/2020 (Wed) 01:30:32 No. 287 [Reply] [Last]
"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.
44 posts and 23 images omitted.
>>1560 I love artichokes but I've never tried them deep-fried like that. I hate deep-frying too, though. I wonder if I can bake them to attain similar browning.
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>>1561 You can probably cut it in a way to make it look even more like a pine cone. If and when I make these again, I intend to cut it to look a little more like a sunflower. Here's another one from Wikipedia that looks pretty different from my own. >>1563 I have no idea how roasting or air-frying would compare to deep frying here, but if you do attempt it, I'd like to see the result. If you finish it with a drizzle of olive oil, it could be pretty close to the real thing without spending $20+ on olive oil alone.
>>1565 Come to think of it I think you can eat pinecones, there's always stories of people getting lost in the woods and living off of pinecones and rain for a couple days. Anyway, that looks very crunchy and tasty, the only ways I've had artichokes are on a pizza or in a dip so I wonder how different the taste is compared to those? >air-fry If I can find cheap fresh artichokes I might give that a try.

Anonymous 07/02/2024 (Tue) 15:38:21 No. 1550 [Reply] >>1552
The best thing to have for breakfast is beef and hash. You can't convince me otherwise
>>1550 (OP) >not coffee and cigarettes Pleb.
>"Breakfast is the most important meal of the day!" Where does this meme come from? Cereal companies?
>>1553 Not just from cereal companies, schooling as I recall did the same exact thing. I think breakfast overall is pretty shitty outside of beef and hash, bacon, and a few select brands of cereal

National/Regional food Anonymous 07/11/2020 (Sat) 04:50:47 No. 7 [Reply]
Post food that defines your nation/region.
23 posts and 19 images omitted.
>>1525 It's still got regular dough but yeah, the cheese sort of crisps up at the edges.
>>16 Average American hamburger?
>>16 Too many toothpicks but other than that it's looking good

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