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/ck/ - Food & Cooking

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Return to the hipster coffee shop
oh boy! what exiting things could happen this time?
Anything good in the classifieds?
Overpriced used trucks :(
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yo fám I found somewhere for your thread

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I know you guys love Gordon, but no love for Jamie??
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>making fun of speech impediments
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Daisy and Poppy are fine. Petal is just about ok

>Buddy Bear Maurice
wake me up
His stuff is pretty great, it's simple and tastes great. Well above a lot of pretentious chefs making overcomplicated frog cuisine.

Triggered a lot of Amerifats too.

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Yellow tofu? Its a softboiled egg and chicken sandwich
I didn't even look at our properly, I'm retarded.
Still, tofu gets yellow when fried.
so does your face
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What uh...what's that "wheel" in the bottom left?

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Hey again guys, this week I'm doing a roast rump of beef with potatoes and some veg, with a madeira jus. The beef shall have a horseradish, sage and tahini crust, and shall be cooked to mid-rare. Unconventional? Maybe. But who knows, maybe it'll turn out to be really nice!
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Tartiflette came out nicely
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Meat was maybe a little more well-done than I'd have liked, but still perfectly acceptable
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IT IS DONE! I went to fucking town on this. The celeriac in the 'flette adds a nice tangy contrast to all that richness. Would definitely make again. Oh, and I'm turning the leftovers into wraps for my lunch at work.
Why do you put tahini on your roast?

I hate british roast because it's always overcooked or a dry tough cut. Congrats, you have done both.

Actually, very nicely done op.thanks for sharing.
Used tahini because wanted to try something different, and figured horseradish and sesame seeds would go well with beef. It turned out pretty darn good actually, though I had trouble with keeping the coating on. Should I have done an eggwash on the meat first or something?

I also have no idea which part, if any, of your post was sincere. So, thanks, I think?

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Why isn't lamb more popular in America? It's the best shit ever.

Surely you have enough government subsidised corn to feed sheep?
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Canadian here, the lamb I see at the stores are imported from NZ and cost like $60 for a leg

I don't have time for that
Stay at home mom/10
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>And we'll put it on a bed of sod so it will be like picking through carrion!
>Sounds delicious please cater my gala
Lamb is great for burger.
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Dearborn, MI here
lotsa lamb
expensive though

help /ck/, i need a good sauce for Duck Breast. Looking for something dark and smooth. Not Orange or Red Wine.

The duck breast will be served with Fondant potatoes if that matters.

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apart from chipotle, is there any other fast food chain that serves food that is actually healthy and good for you?
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dark green leafy lettuce or iceberg lettuce?
All lettuce.

Yeah, no problem Mr. McNugget. I'm not bothered if you die early.
Thanks, cunt.
I used to not finish a normal burrito before I started working an active job and working out and now I easily eat double portions of meat.

Time to try something new
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How much did it cost in Nip dollars and then converted to U$D?
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You have to put the chocolate on yourself? I had no idea. That's kind of shitty, actually. Just sell the sauce separately and let the customer use it wherever he likes if that's what you're going to do. No need to put the fries in a special box.

OP, buy another one and put that sauce on a Cheeseburger. Time to be truly cutting edge.
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as one of those weird people who don't like chocolate this makes me want to vomit.
At least you acknowledge the fact that you're a freak of nature.

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>Learning to cook
>Decide to make Chicken Fettuccine Alfredo for my picky eater mother and sister who refuse to cook and would drive to fast food daily if they could pick.
>Slow at cooking/prep and with limited supplies so it takes me an hour to obtain all ingredients/dishes, etc.
>Sister asks if we can go to McDonald's because she is hungry while I am cooking it.
>Mother says "eh, it's okay, just not as good as what I'm used to thanks though." and proceeds to pour a fuckton of pepper/additional shredded cheese on it.
>What she's "used to" is the original ragu alfredo sauce jar found in WalMart poured over cooked noodles w a shitload of added cheese.
>Sister shovels food in while watching YouTube, nonchalantly. Doesn't care at all about my effort, no appreciation.
>Now I have an entire kitchen to clean later on top of all of it.

What even is the point of cooking when nobody appreciates it and it's easier to just buy frozen/pre-made food?

I mean I know it wouldn't be restaurant-quality or anything but apparently a pre-made jar of shit tastes better than fresh ingredients & homemade cooking. I'm so upset.
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those dainty hands
Mother is trying to act like she doesn't care because women are petty like that. You'll be like that with your daughter. She'll be better than cooking at you and you won't be able to handle it.
women are so catty, that is so like them
did you just use raw flour or did you make a roux? either make a roux and cook the flour until it smells nutty, or reduce the broth until it's thicker. add more parm.
>camera tripod
Cook for yourself, then.

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Anyone else think she's still really hot? Got a little fat since 10 years ago, but still would love to bang her while eating her food.
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She's no Rachel Khoo
She seems like she'd be a lousy lay but she's pretty easy on the eyes.
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My face is her toilet
Nah. I kind of like maneet with her messed up smile.
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she has big butt

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What are the demographics of /ck/? I always imagined it as mostly men in their early to mid 30s
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26, male, American

I lurk 4chan during work (my job pays well but is extremely slow and boring), I just look at pictures on /ck/ and daydream of food until lunchtime hits.
21 M here
I really think /ck/ needs a sticky.
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Let's be serious, you're just a fat old dude who wants to be a little girl.
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male 15 if you want to cook then don't waste your time on this shitty board
female 25
I try to post cute foods whenever I can

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Is "starvation mode" real, or is it just something fat fat fatties made up to explain why they "just can't" lose weight by dieting?

It seems like most information I can find about it presumes the reader is a fatty who just can't stop sneaking Ho-Hos between salads, and there's very little that addresses borderline anorexia or anyone actually skinny having these problems. Not sure if actual medical problem or First World problem.
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It takes 45 minutes-to-an-hour just to bake a potato, man.
>It takes 45 minutes-to-an-hour just to bake a potato, man.
First off, no it doesn't, secondly that's total cook time. 95% of that would be you doing something else while they boil.
Nigga I said bake.
Whatever, it still doesn't take that long and it's not like you're sitting there watching it.

>trying to do meat on pan
>instructions say that 5 minutes for both sides
>have the meat on pan for 5 minutes
>flip it over
>it's dark as shit
>10 minutes is up and both sides have black shit
>taste the meat
>it's fucking raw

What the fuck.
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That has literally been proven to do nothing.
Why didn't you lift the steak up while it was cooking to check how its browning?

As long as its not sticking to the pan, its not going to ruin the steak if you lift it off the pan for a few seconds

Did you use butter? The black might be from burnt butter.

it just makes sense that it would be a little more undercooked in the middle than the outside if you don't let it rest outside the fridge for a while.
No, it doesn't make any sense at all. What matters is that the piece is uniform in temperature. In that case, it doesn't matter what the temperature is because the difference between the starting temperature and target temperature is also uniform across the meat. Problems only occur if, for example you cook a steak, or other food item, that is significantly colder in the center than on the outside.

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who else here limits their sodium & simple carbohydrate intake? The only other two rules i follow is more whole less processed foods & no liquid calories.

I try and keep things simple. That being said, these are like a fine wine & i drink fine wine. pringles.com/us/products/favorites/pizza.html
I'm munching on 3 Vicodin & 3 fl. oz. of vodka, plus 3 servings (3 oz.) of these marvelous. You see, *tip* i don't eat processed food but these remind me of my childhood.

You recall the 90's flavor? It is not the same recipe. But i can get drunk and recall a better time.
in my state i left out a noun
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pls recommend a wine to pair with this lovely item, my pitbull will thank you!
i have 500 calories left!

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Let us come together, get shitty and have some cook-alongs! What an glorious occasion!

continuation of >>7320598

this thread is for anyone to post a cook-along or OC food/drink pics if they dont want to make or use another thread

>exploding freezer beers edition
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well thomas didnt get his catches and the game went over 5 1/2 sacks so I won those. panthers didnt cover at halftime or the end of the game so I went even. fuck you cam
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heres the meal i broke my tooth on yesterday not even sure how it broke, "almost" couldnt finish my margarita
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Looking good, except the steak looks a little overdone for my taste.

My rebuttal: Roasted beef rump with a horseradish and tahini crust, potato and celeriac tartiflette, roasted carrots and asparagus, and a madeira/mushroom jus.
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its a tenderized fajita steak, they are almost always well done but its still juicy and tender, i really wonder how they manage to make well done beef so good at most of these places, there is a poblano filled with cheese under that steak btw

that looks good those carrot things are totes adorbs

had a pork vermicelli bowl for a light lunch was decent
Thanks man, the carrots are chantenay, a french breed that's a little sweeter than the dildo type. Had to make the tartiflette with brie, because shop didn't have any reblochon. FML.

Btw the secret to a juicy well-done steak is to sear on high heat, then lower to medium heat until internal temp reaches about 160 degrees. Takes a while, but it's the only way to not make the end product suitable only for cobblers. A properly-cooked well done steak is real nice, it's just that it never cooked right is why it gets so much hate.

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