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Welcome to /ck/! Anonymous 07/11/2020 (Sat) 04:29:35 No. 1 [Reply]
Welcome to /ck/, 8chan's cooking board. Please feel free to discuss anything from the last thing you cooked to your favorite recipes. Together, we can all improve our skills.

Thanksgiving Thread Anonymous 11/25/2021 (Thu) 15:59:22 No. 1340 [Reply]
What are you making for Thanksgiving? Got any family recipes to share? Post pictures of what you're eating!
5 posts and 3 images omitted.
Suggestions for using leftover roast? I've got a lot I need to use up and want something more than just reheating it.
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>>1347 Taco it. Pretty much any protein can go in a taco. Get some chilis, onions, spices, cheese, and put it in corn tortillas. Or sopes. It's beef, right? Just make sure the spices jive with the meat. Last year I used up turkey like that (as chicken).
>>1347 You can use it in sandwiches. Slicing and shredding both work. Sandwich staples like tomatoes, onions, lettuce, mustard, mayo, and herbs can be made to work with almost anything.

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Anonymous 07/11/2020 (Sat) 16:46:44 No. 31 [Reply] [Last]
A thread on everything bread. From cinnamon buns to sourdough loaves. Post recipes, share progress, or ask for advice. I've been on the sourdough journey for nearly two years now, with the first year being quite the struggle. I eventually settled on an overnight first rise on the counter (except in the exceptional heat of the summer), shaping, and then letting it rise until it was just right. I recently made some burger buns and pizza dough, but I've made quite a few recipes by this point. For anyone interested in starting the sourdough journey, I recommend Weekend Bakery (e.g. https://www.weekendbakery.com/posts/no-knead-soft-sourdough-rolls/) and Butter for All (e.g. https://www.butterforall.com/traditional-cooking-traditional-living/how-to-bake-the-perfect-sourdough-boule-in-your-dutch-oven/). Your starter will need time to gain strength, so don't expect crazy results upfront, but if you persist with sourdough pancakes, you will end up with great bread.
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I want to get a bread machine for my mom for Christmas but I don't know anything about them. Which are good ones? Are the more expensive ones actually worth it?
>>1330 Consumer Reports is usually a good place to look. You could also try various bread-making forums. I'm not a fan of them myself so have no personal experience.
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Sourdough with rosemary. I've made EVOO dips with rosemary, so I thought I'd try and put the rosemary right in the dough.

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Anonymous 08/07/2021 (Sat) 02:57:38 No. 1278 [Reply]
everyday I cook a good oatmeal on milk wiz nuts and blueberries and drink coffee wiz a cigarette. How does ur morning begin, my dear anon?
a foto i show u later:/
>>1278 >How does ur morning begin, my dear anon? With a good coffe and a pipe.

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.
410 posts and 147 images omitted.
tasty
tasty
tasty

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Oriental Recipies Database Anonymous 08/24/2020 (Mon) 01:31:16 No. 258 [Reply] [Last]
All this talk about curry has got me hungry. Post your Asian recipes here. I'll start by contributing a couple of asian salad dressing recipes. ------ ORIENTAL SPICY SALAD DRESSING 1 inch piece fresh ginger 3 cloves garlic 1 c. oil Juice of 1 lemon 2 tbsp. tamari or soy sauce 2 tbsp. tahini (sesame seed paste) Just blend it all together and chill. ------ Japanese Restaurant-Style Salad Dressing 1/2 cup minced onion

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51 posts and 29 images omitted.
I made tried my hand at Gyudon today, turned out great. I bought the thinnest Ribeye steak from the grocery store which was probably on the larger side of half a centimeter thick. I cut 3 of the hand sized steaks into thin strips probably about the same width as the thickness. One medium onion cut to the same size as the beef, about 2/3rds of a TBSP of chicken bouillon a cup and a half of water and initially 3 TBSP of teriyaki glaze, I added probably another 2-3 TBSPs of glaze didn't measure just dumped it in, it didn't smell sweet enough, I immediately regretted not actually tasting it but the final product tasted great probably gonna do just 3 or 4 TBSP tomorrow when I make it again. Half the water was for the bouillon and the other was to thin the teriyaki glaze, I have everything to make a teriyaki marinade but I've been lazy and don't have an appropriate container. This recipe was delicious and so incredibly easy. Gonna be a staple going forward probably gonna make it at least a few times a month. Probably like 3/4th of a pound of the thinnest sliced ribeye I could find my package was 1.71 pounds, recipe I followed called for a pound I used a bit less than half my package 1 medium onion 1 and a half cup of water 2/3rd of TBSP of chicken bouillon 3 or 4 TBSP teriyaki glaze If you have teriyaki marinade then use only 3/4th cup of water and 3/4th cup of marinade. I approximated how much glaze to use get close to 3/4th cup teriyaki the recipe I followed called for. and some Shichimi Togarashi sprinkled over the end result >>1302 How go the plants? Big as barn?
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>>1324 Made it again today and took a picture this time. Used more onion this time, a medium and a small and used 5 TBSP of teriyaki glaze because the amount of meat and onion was more. 4 or 5 TBSP is likely the best ratio.
>>1324 >How go the plants? Big as barn? The deer got to them after a week and a half after I took those pictures, which I wasn't too surprised that it happened since I've been having some deer problems this year. It was a little late in the season to have expected much out of them any way so I'm not too upset. I've still got plenty of seeds so I'll just replant as soon as danger of frost is done in the spring.

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"What Can I do With X?" Thread Anonymous 09/18/2020 (Fri) 18:09:47 No. 391 [Reply] [Last]
I've got a bunch of frozen ground beef divided by weight. I have plenty of things I can do with it, but I'm looking for something new besides tacos, meat sauce and the normal casseroles. Suggestions?
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>>1311 You can dry it in strips. You can simmer it in a soy sauce and mirin sauce, then cool it down as a side dish. Salad. You can cut sheets off it and wrap things in it, then either steam it, or eat it raw. Somewhere I've seen a recipe for a stuffed daikon, much like a stuffed zucchini. You can add them to miso paste to make a condiment. You can shred it as a condiment, alternatively salt it lightly afterwards.
>>1311 You can roast it much like potatoes and many other root vegetables. I sometimes make lots of oven baked fries out of daikon, carrot, and parsnip. Their texture will not be like the one of white or yellow potato fries, but it does not matter for my application all that much. Parsnip is not mandatory, as it can be pretty tough to find and their inedible cores are annoying to deal with. I use these fries to make a dish inspired by carne asada fries people eat in soutwestern U.S. It has extra flavor and fewer calories than potato based version. >put already cooked fries in a pan or a dish, sprinkle with grated cheese, stick them back in the oven so cheese can melt. Mozarella is always good for this and widely available. Then you just need toppings. >Pico de Gallo - cubed tomato, some onion, little bit of jalapeno peppers, lime or lemon juice, cilantro or parsley, salt >Guacamole >Meat - pan fried or grilled beef and pork work best in my opinion, but almost anything will do. >Meat can be replaced or paired with beans >Green garnish: cilantro, chopped scallion, parsley, or basil leaves work very well, but almost anything will do >Optional: sour cream, chopped romaine lettuce for more crunch, fresh or picked jalapenos Pretty affordable and easy to customize. Another option are Vietnamese pickled carrot and daikon strips called Do Chua. They are a good side to many dishes. Do Chua can substitute coleslaw or sauerkraut as a side to many meat dishes or in sandwiches. Like red radishes, daikon pairs well with fish, especially tuna and salmon. It goes well with other root vegetables, and most things potatoes pair with: cabbage, pork, celery, peas, cream, cheese, beef, chives, onions, celery, vinegar, etc.
I overestimated how much cheese sauce I'd need for my noodles and have a lot of good cheese sauce (5.3 part sharp cheddar, 2.6 part irish cheddar, 1 part milk, 1 part cream, 3% total weight sodium citrate, tablespoon mustard, teaspoon chilli powder) left over. Suggestions?

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Rao's Restaurant Group Anonymous 09/18/2021 (Sat) 00:42:12 No. 1317 [Reply]
Anyone ever get a table at this place? Apparently it's super exclusive, and even bar seats are reserved by Pepsi employees.I've always wanted to try their food since they make good canned sauce, however you never know with some places.
>>1317 >Rao's Is this the same brand as the pasta sauce?

Anonymous 11/05/2020 (Thu) 10:13:36 No. 576 [Reply]
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

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>>1306 I was just wondering. From the size it looks kind of like lettuce leaf basil.
>>1306 Also you should consider trying to keep a pot of basil growing. It's really easy to start and grow and you can gather from the same plant multiple times.
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When I was a kid I wanted to eat pizza everyday. This one is similar to my last (posted one) but has more stuff on it. The tomato is from my garden.

Mortars and Pestles JEWS 10/15/2020 (Thu) 11:21:52 No. 478 [Reply]
I need a granite one. Everything for sale looks like it sucks. Post yours.
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>>1019 The board isn't stone, although the color makes it look like it is. It's one of those plastic ones. My wooden one given to me by a friend is too old and worn out (gaps in the wood) to be used. I need to get a new one.
>>1226 Proper, as far as I can tell. I've yet to notice any grit.
>>987 >Molcajete I'd like to know of some recipes that utilize a Molcajete.

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Banner Thread Anonymous Board owner 07/18/2020 (Sat) 10:39:22 No. 102 [Reply]
Submit Your Banners! We need fresh banners to spruce up the board. Bonus points for any with a retro kitchen/cook book aesthetic. I've spent five minutes whipping up a first banner as a demo, but I think it needs work. Needs to have the board name and an infinity sign located somewhere, but feel free to be clever with placement.
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>>449 These turned out pretty well! I think my favourites are either the first or third one.
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Repostan banner made from kind anon
>>449 Digging the third one for comfy holiday colors

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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.
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>>1248 It's not really true of Canada either. my grocery store has one shelf of extra lean, two of lean, and one of medium. Granted, they're usually all half-empty at best, at least at times I go there, but they do have space for it.
French Cooking Academy is very good for French cuisine without being too tryhard or pretentious. Lentils a la Dijonnaise has been a godsend to me. My grocery store had a sale on French lentils right when pandemic was starting out. I panic bought a ton, laughing at idiots killing themselves over less nutritious pasta, rice, and beans. Problem is that most recipes for cooking lentils I found online are shit. None of them mentioned waiting with salting until towards the very end. Rare few mentioned scooping up impurities as an optional step. Turns out that these two make a lot of difference. I did not know about their importance until watching this video. >>1248 >>1251 >ground beef in Canada It could an urban, sub-urban, and rural divide thing. American cities and rural areas can offer limited selection. Suburbs tend to be the best for home cooks if you want a wide variety of ingredients. I do not know where Glen lives exactly, but he does mention getting ingredients from local farmers, so he could be in more rural area, hence the beef thing.
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.

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チーズスレ - Cheese Thread Anonymous 12/03/2020 (Thu) 05:04:20 No. 649 [Reply]
>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
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>>1125 Good vid. Distracting that the red letter media music is on it. I'm guessing that piano bit is just some copyleft/open license music.
>>1186 >I'm guessing that piano bit is just some copyleft/open license music Oh fuck me, now I want to use this in my /agdg/ project as a shitpost
>>1187 RLM using it is a shitpost, so that lines up.

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How do I make ____ Thread Anonymous 08/20/2020 (Thu) 04:22:16 No. 242 [Reply]
Request and recomend recipies for things. Any suggestions on hashbrown recipies? I know the general parts, but the devil is in the details.
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Okay I got porkchops egg noodles, and butter. I know thats a meal somehow. The question is HOW
>>1242 You cook the meat, rest it for 20 minutes, then slice it into bits for a stir fry
>>1243 At the very least ill avoid trichonisis. Or whatever. Okay and serve over egg noodles. With a sauce of melted butter?

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Jewish cuisine and Biblically pious cooking JEWS 08/26/2020 (Wed) 01:30:32 No. 287 [Reply]
"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.
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>>799 >>1117 How do you make schmaltz? Is it basically me bottling the chicken fat I skim off the top when I make chicken broth? I want to save the fat and use it for something, have no idea what, but not sure if its schmaltz.
>>1204 I buy my schmaltz, which I think is collected from oven-roasted chickens. You can probably reserve broth-skimmed fat the same way, but I use it in such quantities that I'd rather just buy it.
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I don't eat bagels as often as one might think, but I was in a mood this morning. Also picked up a bialy because I've never had one before.

Experimental Cooking Anonymous 07/11/2020 (Sat) 04:40:09 No. 3 [Reply]
What are some weird things you've cooked up using either unconventional ingredients or methods? were they good?
14 posts and 3 images omitted.
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Growing cucumbers in my garden and as much as I love pickles, I decided to venture out into making cucumber muffins, inspired by zucchini muffins. I peeled the cucumber (mine are thick-skinned) and cut out most of the seeds. I grated it and squeezed out as much liquid as possible. Ended up with about 7 oz of grated cucumber for a dozen muffins. I made mine with minimal sugar, some chocolate chips, and some whole wheat flour. While you can taste the cucumber, it isn't over powering in any regard and tastes pretty nice. I would make them again.
Put a bit of herb liquor into my iced tea, it's fucking great.
I picked mulberries from trees in my neighborhood and made jelly, eyeballing everything. Seems to have worked as intended.

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