/ck/ - Food & Cooking

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Anonymous Fri 30 Oct 2015 10:02:06 No.7026519 View Reply Report Delete

Quoted By: >>7026685 >>7027005 >>7027065

Rate my penne amicis

Anonymous

Anonymous Fri 30 Oct 2015 10:40:40 No.7026606 Report Delete

Quoted By:

Well, that pic looks like shit, but I'd wager it tastes pretty good.

Anonymous

Anonymous Fri 30 Oct 2015 11:04:25 No.7026685 Report Delete

Quoted By:

>>7026519
>amicis

amici is alreadi plural you don't need to put an s at the end

Anonymous

Anonymous Fri 30 Oct 2015 13:51:09 No.7027005 Report Delete

Quoted By:

>>7026519
pinterest picture/10

Anonymous

Anonymous Fri 30 Oct 2015 13:54:00 No.7027009 Report Delete

Quoted By:

What's on it?

Anonymous

Anonymous Fri 30 Oct 2015 14:19:56 No.7027065 Report Delete

Quoted By:

>>7026519

Sauce split but would devour.

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Anonymous Fri 30 Oct 2015 09:50:50 No.7026496 View Reply Report Delete

Quoted By: >>7026771

Cooks or chefs, what's your favourite beef recipe and cut?

2 posts omitted

Anonymous

Anonymous Fri 30 Oct 2015 10:18:00 No.7026549 Report Delete

Quoted By: >>7027629

that 'other' section grinds my gears clearly that meat still comes from somewhere

Anonymous

View Same Google ImgOps iqdb SauceNAO dry aged ribeye.jpg, 57KiB, 500x375

Anonymous Fri 30 Oct 2015 11:43:16 No.7026771 Report Delete

Quoted By:

>>7026496

Waygu Ribeye 2" thick, Pasture Prime, grass fed, dry aged
>warmed to room temp
>light rub of canola
>Heavily coat with rough chopped (w/ a knife) black peppercorns and kosher salt
>Heat cast iron pan smoking hot 5 mins, oven preheated to 275
>Sear steak on high heat 45 seconds each side
>Remove from pan, insert digital probe thermometer, set to 112 degrees
>Place bare steak directly on the center rack oven
>Remove from oven at 112-114 deg F, cover with foil
>Allow to increase temp to 118-120F max, then cool back to 110
>Serve with a nice cab sauv

Anonymous

Anonymous Fri 30 Oct 2015 18:08:41 No.7027629 Report Delete

Quoted By: >>7027647

>>7026549
Because it isn't a cut, you can make it from nearly any part of the cow

Anonymous

Anonymous Fri 30 Oct 2015 18:17:23 No.7027647 Report Delete

Quoted By:

>>7027629
Hence why you should never make stew out of "stew meat", because at least half of it is trimmings from fabricating new yorks and filets and it will turn into a vile mush when you leave it in a 220 oven all day.

Anonymous

Anonymous Fri 30 Oct 2015 18:20:51 No.7027657 Report Delete

Quoted By:

ribeye is pretty tasty.

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Anonymous Fri 30 Oct 2015 09:10:12 No.7026450 View Reply Report Delete

Quoted By:

Can /ck/ identify this meat?

What cut is it and what animal did it come from?

4 posts and 1 image omitted

Anonymous

Anonymous Fri 30 Oct 2015 09:50:35 No.7026495 Report Delete

Quoted By: >>7026523

>>7026493
looks shite tbh fam

Anonymous

Anonymous Fri 30 Oct 2015 10:05:11 No.7026523 Report Delete

Quoted By: >>7026537

>>7026495
Sorry didn't come from McDonald's

Anonymous

Anonymous Fri 30 Oct 2015 10:06:15 No.7026530 Report Delete

Quoted By:

>>7026493
kek
>>7026478
probably. dry, tough, and tastless. just like all pork

Anonymous

Anonymous Fri 30 Oct 2015 10:12:56 No.7026537 Report Delete

Quoted By: >>7026541

>>7026523
looks like you wrenched it from your moms nasty roast beef pussy you fucking faggot

Anonymous

Anonymous Fri 30 Oct 2015 10:15:15 No.7026541 Report Delete

Quoted By:

>>7026537
Watch that edge bro

52KiB, 518x346, Graham.jpg

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Anonymous Fri 30 Oct 2015 08:45:10 No.7026408 View Reply Report Delete

Quoted By:

Tell me am i mad for even thinking like this: Whole loaf of graham bread sliced in half, bacon, ham, cheese, onions and assorted spices stuck between the loaf then heated in the oven. Pic partially related i guess

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Anonymous Fri 30 Oct 2015 08:43:46 No.7026404 View Reply Report Delete

Quoted By: >>7026461

Hey /ck/
Had this in my pantry, will it be safe to eat?
Google has conflicting answers.

6 posts omitted

Anonymous

Anonymous Fri 30 Oct 2015 09:06:46 No.7026444 Report Delete

Quoted By:

Open it !

Anonymous

Anonymous Fri 30 Oct 2015 09:07:01 No.7026445 Report Delete

Quoted By:

>>7026443
Take a risk on Sunday morning when I make pancakes but now you have me wondering.
I'll take a whiff.

Anonymous

Anonymous Fri 30 Oct 2015 09:09:13 No.7026449 Report Delete

Quoted By: >>7026458

It smells fine, there was a slight crust at the top but no mould or anything.

Anonymous

Anonymous Fri 30 Oct 2015 09:19:19 No.7026458 Report Delete

Quoted By:

>>7026449

yeah pure, sealed maple syrup stays good indefinitely

Anonymous

Anonymous Fri 30 Oct 2015 09:20:09 No.7026461 Report Delete

Quoted By:

>>7026404
It's like honey. It's fine. At worst you'll get the shits.

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Food you made

Anonymous Fri 30 Oct 2015 08:34:03 No.7026382 View Reply Report Delete

Quoted By: >>7027282

Post Stuff you made in the last couple of days.
Pic related,yesterdays thread about Cinnabon inspired me to make some Rolls

30 posts and 10 images omitted

Anonymous

Anonymous Fri 30 Oct 2015 14:34:34 No.7027102 Report Delete

Quoted By:

>>7026903
>peas-and-potato curry
Can I have a recipe, please?

Anonymous

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Anonymous Fri 30 Oct 2015 15:30:18 No.7027257 Report Delete

Quoted By:

green chicken curry

Anonymous

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Anonymous Fri 30 Oct 2015 15:31:29 No.7027260 Report Delete

Quoted By:

barszcz aka beetroot soup

Anonymous

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Anonymous Fri 30 Oct 2015 15:34:44 No.7027271 Report Delete

Quoted By:

chili

Anonymous

Anonymous Fri 30 Oct 2015 15:37:55 No.7027282 Report Delete

Quoted By:

>>7026382
What sort of sick fucker stores cinnamon rolls in the fridge.

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al/ck/

Anonymous Fri 30 Oct 2015 08:22:22 No.7026360 View Reply Last 50 Report Delete

Quoted By:

>8:22AM

79 posts and 15 images omitted

Anonymous

Anonymous Fri 30 Oct 2015 20:20:23 No.7027985 Report Delete

Quoted By: >>7027996 >>7027997

>>7027877
Cheap? Burnett's. Mid? New Amsterdam. High? Hendricks.

Get some tribuno extra dry vermouth, some polar diet lime tonic, and a lime squeeze bottle and you are all fucking set!

Anonymous

Anonymous Fri 30 Oct 2015 20:24:08 No.7027996 Report Delete

Quoted By: >>7028001

>>7027985

>polar diet lime tonic

Because if you're going to mix your liquor with soda it's the calories in the latter you have to worry about.

Just make a martini/gibson, or drink your liquor straight; fuck mixing fermented sugars with unfermented sugar waters.

Anonymous

Anonymous Fri 30 Oct 2015 20:24:29 No.7027997 Report Delete

Quoted By: >>7028001

>>7027985
get some thick rimmed glasses while you're at it and dragon dildo.
fak off

Anonymous

Anonymous Fri 30 Oct 2015 20:28:54 No.7028001 Report Delete

Quoted By: >>7028037

>>7027996
>if you're eating at mcdonald's already, you may as well order a soda
Nah.

>>7027997
How's college nancy boy? Proving you're manly enough yet? There's a reason gin is known as the drinker's drink. I don't discriminate, but cheap gin beats the everloving shit out of cheap whiskey or vodka.

Anonymous

Anonymous Fri 30 Oct 2015 20:39:57 No.7028037 Report Delete

Quoted By:

>>7028001
so now you're mature enough to appreciate gin, hm?
>it's drinker's drink
get your head out of bartending manuals and look around in actual bars. you'll notice who orders gins. drinker's drink, jesus almighty, too much literature boy will do you no good. but you'll grow out of that, I promise.

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Opinion on secret recipes?

Anonymous Fri 30 Oct 2015 08:20:07 No.7026358 View Reply Report Delete

Quoted By: >>7026837

Do you share them? Do you keep them in the family?

16 posts and 4 images omitted

Anonymous

Anonymous Fri 30 Oct 2015 12:13:10 No.7026837 Report Delete

Quoted By: >>7026890 >>7026908 >>7026914

>>7026358
"Secret recipes" are for the kind of people who enter cooking competitions at the State Fair or try to one up each other at church potluck dinners. Usually the secret ingredient turns out to be bullshit, like adding mayo where it doesn't really belong.

Anonymous

Anonymous Fri 30 Oct 2015 12:40:36 No.7026890 Report Delete

Quoted By:

>>7026837
I add olive oil to my smoothies

Anonymous

Anonymous Fri 30 Oct 2015 12:49:57 No.7026908 Report Delete

Quoted By:

>>7026837
Like mayo doesn't belong anywhere

Anonymous

Anonymous Fri 30 Oct 2015 12:52:04 No.7026914 Report Delete

Quoted By:

>>7026837
>Usually the secret ingredient turns out to be bullshit

Subtle kek

Anonymous

Anonymous Fri 30 Oct 2015 18:25:33 No.7027674 Report Delete

Quoted By:

Don't blame me, I tried to give you cu/ck/s my secret coffee mix, not a single reply.

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Anonymous Fri 30 Oct 2015 07:47:34 No.7026322 View Reply Report Delete

Quoted By: >>7026394 >>7026792

What do you think of this burger, /ck/?

8 posts omitted

Anonymous

Anonymous Fri 30 Oct 2015 08:31:42 No.7026376 Report Delete

Quoted By: >>7026419

>>7026354
I accept that but I don't want grease all over my hands and dripping down my chin because that stuff doesn't rinse off with water and there's never any soap in public rest rooms and I don't want grease all over my bike's handle bars.
So I'm more worried about the mess than the fat. Probably shouldn't mentioned that before. Sorry.

Anonymous

Anonymous Fri 30 Oct 2015 08:33:30 No.7026381 Report Delete

Quoted By:

>>7026345
I'm with this guy. I'd choose to take that tomato off. Otherwise, I'd grub it.

Anonymous

Anonymous Fri 30 Oct 2015 08:39:28 No.7026394 Report Delete

Quoted By:

>>7026322
German food is awesome.

Anonymous

Anonymous Fri 30 Oct 2015 08:47:39 No.7026419 Report Delete

Quoted By:

>>7026376
Don't apologize. You're fuckin right.

I've never made a burger that looked that fucking greasy in my life and I've cooked some burgers my d00d. Not only is it too greasy but you can see it's saturating the bottom bun and I guarantee it's just a wet floppy piece of mush. I do like when a burger saturates the bottom just a little though, that's tasty as fuck. But like I said, you can tell it's ruining that bun.

Anonymous

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Anonymous Fri 30 Oct 2015 11:52:33 No.7026792 Report Delete

Quoted By:

>>7026322
looks pretty good fam

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Anonymous Fri 30 Oct 2015 07:14:41 No.7026263 View Reply Report Delete

Quoted By: >>7026326 >>7027008 >>7027038

What do you think of this pizza, /ck/?

4 posts omitted

Anonymous

Anonymous Fri 30 Oct 2015 07:51:59 No.7026326 Report Delete

Quoted By:

>>7026263
>green peppers

dropped, green peppers on pizza is disgusting, they are overpowering

Anonymous

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Anonymous Fri 30 Oct 2015 09:24:41 No.7026470 Report Delete

Quoted By:

>>7026279
who would put asparagus on a pizza?

Anonymous

Anonymous Fri 30 Oct 2015 13:49:57 No.7027004 Report Delete

Quoted By:

If you're not going to eat jalepenos or hotter opt for olives, mushrooms, anything but green peppers.

Anonymous

Anonymous Fri 30 Oct 2015 13:53:08 No.7027008 Report Delete

Quoted By:

>>7026263
Looks like a whole lotta bullshit thrown on a pizza to cover up the low quality of ingredients. My guess is that Midwesterners love it, and rednecks pick off the bell pepper. I can't imagine who else would eat this shit.

Anonymous

Anonymous Fri 30 Oct 2015 14:09:59 No.7027038 Report Delete

Quoted By:

>>7026263
red onions would have been better.
But what the fuck are those brown pieces? Kinda looks like bread or meatloaf

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