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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.

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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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>>1009 Lemon is a fairly neutral acid. Lime has a strong lime taste, and vinegar has a strong vinegar taste, which influences the taste of the cheese. Both can be positives if you like that taste, of course.
Chef John has just posted a video on ricotta. https://www.youtube.com/watch?v=4q7EB7YWi1I I tried the recipe without the cream but using whole milk and it was really good. I didn't let the cheese drain very long so it retained a very creamy texture. Now I've gotta find some use for the whey other than drinking it.
>>649 Cheese with sweets is pretty disgusting. Imagine eating a fruit with a side of cheese.

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.
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>>1119 Couscous is the easiest carbs I've ever come across: Just put 1 part couscous and 1 part boiling water into a pan, stir once, lid on, wait for 10 minutes, fluff with fork. Done. Polenta (and grits, which is just more nutritional polenta) is a bit harder because you actually need to keep it boiling, but you only need to stir it seldomly. Plus, more variety because you can stick some butter and cheese in the hot polenta and bake it too.
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>>1122 Seconding couscous. I used to make it all the time when I was a student because it was so easy. I used to put tuna or (anything canned, really) at the bottom of a bowl, cover with couscous and boiling water, and let sit until a nice layer of dense couscous formed to hide the surprise tuna below.
>>1123 >tfw no hellish demon waifu to be your caretaker and condemn you into being your best

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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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>>1104 What do you do with the saltwater? Dip food in it?
>>1105 Yes, specifically the parsley.
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Kasha varnishkes. Handmade bowties with smoked sea salt, freshly toasted buckwheat, slivered, browned pearl onions (which vanished into the buckwheat), and schmaltz (chicken fat). it came out great.

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spices zipredacts 02/11/2021 (Thu) 23:59:15 No. 933 [Reply]
cumin ginger basil oregano cilantro
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>>1108 That's right, only use h'wite pepper
>>1113 I had a bad experience with white pepper once. It had an horrible smell but I still made mac&cheese with it. It was delicious except for the aftertaste, that was so disappointing.
>>1113 The flavour is fine, but it's awful to cook with. I hate standing at the stove as the overpowered stink of a barnyard wafts off my dinner.

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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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Got some gelatin left over from my last pork shoulder roast, and another one coming up. What do with it? I know soup stock is the obvious choice, but I don't have the time or ingredients to do it in the next few days
Make Chili!!!!!
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>>1098 Some kind of pork aspic?

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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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How many times will a yeast dough rise? I mixed it all up, let it sit there for 40 minutes, punched it down gently, then put it in the fridge. It exploded out of the plastic I put it in twice. I know a covered bowl is probably best, but it seems like it'll just keep rising.
>>1068 Depends on how you made it. If you made it with a proper sponge it can keep rising for a day or more.
>>1068 It depends on how much food you gave the yeast. As the yeast eats, it will give off gas. When the yeast is cold, it will burn slower, if warm, faster. When you smell alcohol, it has mostly consumed the food. When the food is gone, the yeast won't rise anymore and die off. Make a sourdough starter if you want to see how yeast works/lives.

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Health and Safety Anonymous 03/01/2021 (Mon) 18:25:07 No. 1004 [Reply]
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
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>>1091 Cabbage. If flatulence is your problem, drink fennel tea (one tsp of fennel seeds, into half a cup of boiling water, up to three times a day), put cumin into everything, and if you eat beans, add savory.
>>1092 >put cumin into everything Personally I find cumin gives me flatulence, rather than preventing it.
>>1092 >>1093 Someone else had also recommended yogurt and cheese and anything probiotic

National/Regional food Anonymous 07/11/2020 (Sat) 04:50:47 No. 7 [Reply]
Post food that defines your nation/region.
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>>10 It's just toast and eggs. You can't get more basic bitch than this, and isn't it eaten universally in any country that eats eggs and bread?
>>36 Looks like riceroni. What is this garbage from a third world country?
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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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>>1064 It kinda takes me back to simpler times. She sounds like a mom whose only worries are making food for guests and making sure she still fits in her prom dress. Is this what nostalgia feels like?
>>1065 What's so infamous about it? Sure, the fact that it's all premade shit is pathetic, as is the entire concept of Kwanzaa, and it doesn't deserve a TV appearance or any payment, but it doesn't seem all that deserving of the reaction. I'm sure you can find countless equally bad recipes on any website that lets the public upload them. Maybe I'm just so used to seeing people post garbage recipes online that it no longer seems odd to see them proudly broadcast.
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>>1072 People made a big fuss about it at the time. There are indeed countless bad recipes online or on TV but she was particularly popular on TV at the time: her show, Semi-Homemade Cooking with Sandra Lee, had 15 seasons, she wrote 25 books, some of which were best-sellers, etc. She might have had a big impact on American cuisine (for the worse, admittedly)

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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>>1057 >Not eating a tablespoon of diatomaceous earth with every meal
You can steal a high quality one at the Caldera Mage's Guild. It's easy.

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Pastries Anonymous 07/31/2020 (Fri) 10:55:35 No. 169 [Reply]
A place for sweeter recipes. I'll start with these two cakes. I've never tried them because I don't have the two important ingredients on hand but I do have the recipes.
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Does anyone have a good recipe for biscotti?
>>1035 Biscotti Caserecci: >1kg flour >500g sugar >4 eggs >8 tbsp olive oil >1 packet baking powder >zest of 1 lemon >700g blanched, peeled, lightly roasted almonds >3 tbsp milk + more as needed Preheat oven to 200C, combine, sugar, flour, 3 eggs plus the fourth egg white, oil, baking powder, peel, almonds, and knead to smooth dough. If the dough is too dry, add milk. Form into a mass, put it on a baking sheet and brush with the remaining egg yolk. Bake for 15 minutes, take out, cut in fingerthick pieces, and bake another 15 minutes until crispy.
>>1036 Not that anon; I attempted it a few weeks ago but with a basic egg sugar and flour recipe. What consistency should it be? My recipe claimed it would be dry but it wasnt, it was actually rather moist and sticky

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Anonymous 11/15/2020 (Sun) 11:51:47 No. 588 [Reply]
Hey there, We're in the process of organizing a new edition of The Infinity Cup or /icup/ for short, a virtual soccer tournament pitching various boards and imageboards against each other, and we're trying to find out if any of the boards that previously joined us wanted to reserve a spot in the final tournament. Since your team was already present in previous iterations, we already have both your roster, your kits and logos, so the only thing we ask of you if you want to join is the following: 1) Making sure your team has the correct number of medals (1 Gold, 1 Silver and 2 Bronze), which you can see from the wiki page http://infinitycup.shoutwiki.com/wiki//ck/; 2) Making a thread over at https://anon.cafe/ with your team's pledge, you just need to make a new thread telling us that your board wants in on the cup. Optionally) Assign player cards, roles and special strategies to your players, which can be referenced from the following wiki articles: http://infinitycup.shoutwiki.com/wiki/Player_Cards

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>>919 Your friendly game against /christian/ starts in an hour and a half! https://cytu.be/r/8cup
>>949 >>919 Tough loss to /christian/. I'm sure you would have taken the 0-0 result, but it went to penalties and they won 5-4.
>>950 >lost to /christian/ They had divine redemption on their side.

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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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>>918 Regular ol' steamer, my friend. I used a pot of water and put a steamer basket in it and steamed with that. I have silicone muffin liners, so I used those. >$500 top-o-the-line space age steamer How do you get a $500 steamer? Are we talking about a rice cooker that is also a bread machine and mochi maker?
>>916 >gluten free this guten free that. You better have Celiacs disease or you're a colossal faggot.
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>>931 >Gluten-free on purpose Fuck that. I was testing mixes for someone who has Celiac's.

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Holiday Baking Anonymous 11/21/2020 (Sat) 16:12:59 No. 615 [Reply] [Last]
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.
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>>906 I think my recipe is a little different so as soon as I can find it I'll post it.
Here we go. 5 1/2 cups all purpose flour 1 tsp baking soda 1 tsp baking powder 1 tsp salt 1 tsp cinnamon 2 1/2 cups packed brown sugar 1 cup vegetable shortening 2 large eggs 2 tsp vanilla extract 1/2 cup buttermilk apple filling (see below) confectioners sugar Preheat oven to 425 degrees F. Grease and flour 9- in. cake pans. Combine flour, soda, powder, salt, and cinnamon- set aside. Cream brown sugar and shortening 2 to 3 min. Then beat in eggs and vanilla. On low speed beat in flour mixture alternating with buttermilk, beginning and ending with flour. Divide dough into 7 or 8 portions. Bake 10 minutes or until golden brown. Remove from pan and cool completely on a wire rack. Stack with hot apple filling between layers. Sift confectioners sugar over top before serving.

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>>924 >It starts dry and you need to allow it to set at least 24 hours to meld in a cool place. Longer is even better. From the little research I've done, I read that was the typical recommendation for most apple stack cake recipes. Also, I will recommend using apple cider or apple juice for the apple filling instead of water - it just gives you that much more appleness to the dish.

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/tea/ time Anonymous 01/15/2021 (Fri) 14:55:54 No. 811 [Reply]
A thread for tea drinking aficionado master race.
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>>836 >If you make a good green tea with 70-80C(even 45-50C for very good high grade), it's floral, maybe a bit grassy, umami. Try it with 100C and you get a bitter mess you can barely choke down. Pretty much what I've heard when it comes to matcha. I can see it making sense, but I guess I want to prove it to myself. But if you tell me you've noticed this, I can believe it. Thank you! >Washing is only necessary for tea that comes compressed or tightly rolled, cakes or such. I've been to a tea house which washes the leaves from specific types of tea (I believe their Chinese selection). They are loose, however. Doing some research, it seems that old tea can have excess amounts of fluorine, so maybe that is why?
drink tea faggots
>>878 Had a milk Assam tea the other day. Should probably make another one to go with some cookies I'm baking.

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