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/ck/ - Food & Cooking

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Bacon, baked beans and some homemade sauerkraut.
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I need to read the history of russia
ahh, jewish chili.

my favorite.
Vegemite on toast

USA here Peanut butter oatmeal and orange juice

British "Cuisine" Thread
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love me some piccalilli
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Aaaahhh some crumpets and some tea. Fucking Delicious.
What I've always wanted to know: was there ever a "Brutal" pie?

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Water General
>tap water rating
>favorite bottled water
>best filters
This does not include flavored waters or carbonated water only high quality H20
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I could not help but notice your png was not optimized anon.
I have optimized your png.
Your png is now optimized.

>live in homosassa springs, can confirm for shitty water
>criticizes sources
>provides none
I got a berkey after the water spill in west virginia. I live outside the Charleston area water system so i wasn't affected but the water here still tastes awful. I do not consider it drinking water. It may have less bacteria but its full of chemicals and garbage. The berkey makes it taste almost sweet. Great stuff. We got some food grade buckets and made it ourselves. Cost 140 bucks altogether.
oh and 3/10 at best, 1/10 after they "treat" it.

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Your honest opinion on him?
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Yes indeed, I agree completely. But I'm wondering: what on earth does that have to do with my post?

Yep, he sure seems like a first-rate asshole. I'm not sure what that has to do with his cooking ability though.

Nice guy, eh?
The point was the reason for his poor image (it makes him money). If he was serious about a cooking show, he would go to PBS.
His life and family are in england, he couldn't give two shits about what american TV networks show him doing.

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Anyone else cook their meats sous vide? Anyone have any tips or secrets?

I got a beautiful prime ribeye that I'm going to be cooking tonight, and while it's certainly not the first steak to go into my sous vide, it is my first prime-cut. The plan is to just season with kosher salt and drop it in at 134F for an hour-per-inch. Thoughts?

Also, if you've never tried sous vide poultry, get on that shit. I never thought chicken could be so juicy.
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None of that is unique to sous vide though. You can roast your chicken in the oven an pull it when it hits 146 if you want to.

If you want to hold it at 146 for a while, you can do that too: Roast normally. Pull when thermometer reads a bit below 146. Reset oven temp lower. Put chicken back in oven.

Don't get me wrong--sous vide has a lot of things it can do really well. But I don't think that a roast chicken is one of those things.
>You can roast your chicken in the oven an pull it when it hits 146 if you want to
No, you can't. At that temperature it needs to sit for 45 minutes to pasteurize. If it gets ANY lower AT ALL, that time skyrockets. What you're suggesting is a good way to eat tainted chicken.

good fucking god you're a moron.

>cook breasts to 130
>let rest
>carry over takes it to high 30's, low 40's
>juice runs clear, nothing looks raw
>been doing it for years
>because I don't buy shit tyson brand chicken filled with additives

>implying chicken at 165 would be dry
>learn to fucking cook boy

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Just ordered mine, feels good man. No more overcooking any meat ever, and perfect caramel and sauces from here on out. Who else in da club?
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LOVE my ThermaPen. Between the ThermaPen and my kitchen scale, my cooking GREATLY improved!!!!
I want one.
I have a shitty one that takes like 20 seconds to reach temperature.
Its fucking useless.
I threw two pork loins away last week because after identical cooking they were reading 2 different temps on my thermometers, one safe and one unsafe. it aggravated me so fucking much. i'm the type of person that really wants the correct tools for any job, they just make you so much more confident in what you do
Not OP, but it can do Celsius too.

$96 seems steep for a thermapen, but if it works and is tough might be a good investment.
>$96 seems steep for a thermapen

it's the only one that uses a thermocouple. every other "instant read" thermometer isn't actually instant read, rendering them near-useless. who wants to let their meat sit with the oven open for 20 seconds to acquire a reading? same reason i threw my analog thermometers away

also has a relatively tiny probe as opposed to the fucking quarter inch holepunch my analog therm would gouge in my meat.

>that sentence

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I'll have the cheese and biscuits please.

what is that, faggot chili?

British restaurant:

holy shit that made me kek hard
ESL immigrant?

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Can I interest you in these noodles?
looks like some tasty chili

is that supposed to be five way, Skyline chili?

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ITT: Shitty meme food
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It started in the 80s but maybe you're a grandpa or hate immigrants who contribute instead of just demanding everything be handed to them.

chili sauce is not an old product. putting it in a bottle is. but so is putting ketchup in a bottle.

you can get food covered in a sauce made of peppers, garlic, salt, and a little sugar across the southwest and latin america and parts of asia you have been able to do this for 100s of years
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Sorry man. The 80s isn't old. And it looks like the Cali fags have woken up and are butt ravaged that people are badmouthing their cock sauce.
Any popular food the disgusting overweight NEET's on /ck/ think is too normie for them

Sous vide thread.
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You can get a sous vide circulator+heater for like $150 now. You don't need to get one of the big box things.
That's not saying that flipping will keep your steak edge-to-edge uniform. That isn't possible without sous vide. That video is saying you can flip every 20 seconds to have a very thick crust without having a medium steak.

That won't be the same temp through, it will be overcooked outside and undercooked inside. The gradient will be less than a pan-fry, but still there.

It's nothing like the sous vide procedure. Sous vide involves a bath held with chemistry equipment within .1 degrees of the desired final temperature of the food.
>It's nothing like the sous vide procedure.

I beg to differ. In both cases you put the food (the raw steak) into an environment heated to a low temperature, and cook the food slowly until the interior reaches the temp you want. In one case it's a bath of water and the other is the air inside the oven, but the principle is the same. Then, when the interior of the steak is the temp you want you sear the exterior. Same procedure for both.

>held with chemistry equipment within .1 degrees

Lol, in an ideal world, yes. But the accuracy of the thermostat in a sous vide bath or in an oven will vary from device to device. Furthermore, the degree of accuracy--while nice--is not a defining factor.
some of the best chili i've ever seen
by industry standards you're wrong

Food pics from Italy
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>tfw live in Louisiana
>Can't get deep dish pizza anyfuckingwhere
Just order tomato soup in a bread bowl.
Why would he do that?
That wouldn't even come close to approximating deep dish pizza.
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I am from Rome and I had this last night.
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Funny I was just in Tuscany and here is my dinner tonight

I just want a bread that I can eat over the course of a week without it going moldy or stale, is that so wrong?

Does any type of bread last longer than others? Will refrigerating it help?
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>Will refrigerating it help?

Refrigerating speeds up going stale, but slows down mold growth.

Best way to store bread is at room temperature in a wooden box or paper bag. If you put it in an air-tight container then that can trap moisture and cause it to mold faster.
Dark, dense, wholegrain breads generally last longer than white, especially if they have some rye flour in them.
True Tuscan bread is good to eat at air temperature for 3, 4 days max. Afterwards it hardens up and you can use it for bruschettas or make it into little pieces and put it in pretty much any soup.
What we call stale bread is the texture resulting from when the starch molecules align into a crystalline lattice. This happens over time automatically, and actually occurs faster at lower temperatures (temperature=vibration=resists alignment) so refrigerating will actually make things worse. If you freeze the bread, however, then the solidified moisture in the bread will get in the way of the starch crystallizing and prevent the bread from going stale. Alternatively, you could simply reheat the bread the same way you might "melt" a jar of honey that crystallized - high heat breaks up the crystals.
If you're on a diet, you might consider just eating the bread stale to cut calories as our bodies are unable to digest sufficiently-large starch crystals.
In the winter time bread always last a week or longer (in South Carolina anyway) , in the summer it won't make it a week, due to high natural mold levels in the air I assume.
Maybe put it in a box with a HEPA filter?

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How drunk have you been /ck/

Drunk enough to shit your pants?
Drunk enough to forget your own name?
Drunk enough to fall asleep in a bush?
Drunk enough to have inappropriate sexual thoughts about a family member?
Drunk enough to commit a crime and not remember it until the next day?

Tell me
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None of those particular scenarios, but I did get drunk enough once, ONCE, that I kissed someone in the bathroom of the bar (of the same sex, and I didn't initiate it, but I also didn't stop it), then proceeded to drink more, leave the bar, and trip over my own feet and fall and bang my FACE on the hard metal bumper of an old van that was parked next to my car. I woke up the next day on the floor of my house, naked, cold, wet, and bleeding from the head. Apparently I was cold and wet from my roommate hosing me down outside because I passed out in the driveway of our house in my own barf.
Needless to say, I have never gone down that path ever again. Humiliation is a strong corrective tool.
I've done all those things sober. And some of them on a daily basis.

One night I went to a friends party, drank a ton of beer playing beer pong. I then downed a glass of punch with everclear in it and pretty much immediately blacked out. I remember puking on the side of his house a few times. My friend told me I was hitting on a bunch of random girls and fell asleep in some room that became an orgy room. He apparently pulled me out of there, but I don't remember any of it. I regained conscousness at 5am sitting on the guy's toilet and we left.

This year I got drunk on Mardi Gras and blacked out. I only remember pissing in the street in some neighborhood and yelling at a friend to shield me.
What part of the city were you in for Mardi Gras?
>3 rum and cokes
>all this happens
I remember being 12

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I have some food in my freezer that is old, will it be okay? Here are the expiry dates

> Smoked kippers - May 2013
> Minced beef - April 2012
> Diced turkey - December 2013
> A whole chicken - October 2011
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That cake looks amazing.
Looks more like a custard.
I'm gonna say chocolate clafoutis, or more likely because of the spring form tin, a baked cheese cake.
The chicken should definitely be okay.
I'm gonna need some proof.

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What do?
Put it in an air vent.

international space station?

would that pass for Nordic chili?
swedish chili is best chili

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