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

Merry Christmas, /ck/! From /co/.

>nobody has as many friends as the man with many cheeses! >be the big cheese on your block with a wheel of the good stuff! Is there any food that doesn't go with cheese? >fish A thin mild cheese, smoked if your fish is. >stir fry Paneer. Influence of American soldiers on dak galbi has resulted in a cheesy variant >cake/cookies Cream cheese frosting

Request and recomend recipies for things. Any suggestions on hashbrown recipies? I know the general parts, but the devil is in the details.

What are some weird things you've cooked up using either unconventional ingredients or methods? were they good?

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?

I'm sure there's lots of little tidbits scattered through other threads incidentally, but this might be a good thread to consolidate different things so that you don't die from cooking >Sanitization >Good cooking practices >What ingredients are fucking toxic and what to use and avoid >Not being a moron and impaling your hand with your knife from your avocado

With the holidays approaching, now is the time to start preparing festive food. Post recipes of your holiday favourites for this time of year. Let us know your preferred cookie or what meat you like to serve on New Year's eve. On my side, I'm all about making sweets. I always make an array of cookies, with a preference for gingerbread. Ultra-boozy fruit cake gets passed along to the family too. This year I'm going make kletzenbrot, though I'm going to try random fruit rather than dried pears which I've never seen where I live. I thought about trying my hand at panettone (or pandoro), but I don't want to buy the specific mold for it and I have a bakery nearby which makes some in-house.

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.

MERRY CHRISTMAS FROM /co/!!!! >>>/co/7744

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.

>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

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.

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.

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?

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.