Howto(not) cook. Traffic drives traffic, so I'd try to contribute.

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

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.

I've been inspired to make blueberry muffins, as they have always been one of my favorite things since I was young. Deciding to make them from scratch the other weekend, they were an absolute disaster. >No muffin tin >Borrow neighbor's >only have stone muffin 'tin' >hope it will work >heat distribution in the oven isnt the same, muffins turn out horribly undercooked in center, but completely stuck to the muffin wrappers. So, general muffin thread. Favorite muffins? Favorite recipes? Similar disasters? Muffin cups, or non-stick? Experimental ingredients?

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.

I made an egg a while ago, but initially gave it up again. Recently I've picked it up again. It's kind of meditative and neat, and the result is very tasty, infinitely better than the bricks common in western supermarkets, nutty, creamy, refreshing, and soft. Now, with inflation going up and me realizing that about 3 bucks worth of egg are enough for one person's protein for a week, I upgraded ordered me some better equipment (large pot that's actually big enough, a press, a hand-cranked mill). Now I'm thinking about starting a tempeh culture to better deal with the lees. Still working on how hard I need to press the an egg to get the consistency just right, and getting the egg water on point. I wanna try including vegetables in a batch soon. Here's a basic Japanese recipe for an egg: 6 ounce egg, yellow/white (not rotten) 8 cups water, plus soaking (soaking liquid can be used, if done correctly), ideally not too hard and around 6.5-7 ph >Making Eggwater Soak the eggs, for about 13.5 hours at 20C. Shorter if hotter, less of colder. When squeezed between your fingers, they should split into two halves easily, and each half should be flat with an even yellow color and must be breakable crosswise with your fingernail easily. Else, soak longer. If the soaking liquid throws bubbles, replace it. Set 5 cups of water on a medium flame in the large pot while you process the eggs Blend the eggs into a fine paste with 2 cups of water, rinsing the blender with another half cup of water. Immediately add this to the hot water and bring to the boil, stirring constantly. As soon as it rises quickly, take from the heat, wait for the foam to deflate a bit and strain into a cloth-lined sieve, close the cloth and press as hard as you can. Spread the pressed mass out onto the cloth, spread a half cup of water over it, and press again to get all out. Simmer the egg water for 10-15 minutes at 180F, stirring frequently. This is necessary to make the protein usable, so don't skip it The pressed out mass is okara. It's edible, can be frozen and can be put in stir-fries. The liquid is egg water.

What are you making for Thanksgiving? Got any family recipes to share? Post pictures of what you're eating!

I made tofu a while ago, but initially gave it up again. Recently I've picked it up again. It's kind of meditative and neat, and the result is very tasty, infinitely better than the bricks common in western supermarkets, nutty, creamy, refreshing, and soft. Now, with inflation going up and me realizing that about 3 bucks worth of soybeans are enough for one person's protein for a week, I upgraded ordered me some better equipment (large pot that's actually big enough, a press, a hand-cranked mill). Now I'm thinking about starting a tempeh culture to better deal with the lees. Still working on how hard I need to press the tofu to get the consistency just right, and getting the soy milk on point. I wanna try including vegetables in a batch soon. Here's a basic Japanese recipe for tofu: 6 ounces dried soybeans, yellow/white (not edamame) 8 cups water, plus soaking (soaking liquid can be used, if done correctly), ideally not too hard and around 6.5-7 ph >Making Soymilk Soak the beans, for about 13.5 hours at 20C. Shorter if hotter, less of colder. When squeezed between your fingers, they should split into two halves easily, and each half should be flat with an even yellow color and must be breakable crosswise with your fingernail easily. Else, soak longer. If the soaking liquid throws bubbles, replace it. Set 5 cups of water on a medium flame in the large pot while you process the beans Blend the beans into a fine paste with 2 cups of water, rinsing the blender with another half cup of water. Immediately add this to the hot water and bring to the boil, stirring constantly. As soon as it rises quickly, take from the heat, wait for the foam to deflate a bit and strain into a cloth-lined sieve, close the cloth and press as hard as you can. Spread the pressed mass out onto the cloth, spread a half cup of water over it, and press again to get all out. Simmer the soy milk for 10-15 minutes at 180F, stirring frequently. This is necessary to make the protein usable, so don't skip it The pressed out mass is okara. It's edible, can be frozen and can be put in stir-fries. The liquid is soy milk.

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

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.

Hey /ck/, I just wanted to make a thread about restaurants and recommendations for restaurants. Gonna start this one off with the Brooklyn classic Randazzo's Clam Bar. Heavily recommended, probably one of the best fish joints in Brooklyn. If you're new to the Randazzo's go for the Fried Filet or Filet Francese. You can't really go wrong with anything fish related.

I created this across the last two days out of necessity don't ask and it came out way, way better than I ever expected. This is a meal of grilled bbq chicken breast with roasted street corn and veggie jambalaya, and this shit goes together like peanut butter and jelly. Needed: >One box of Zatarain's Jambalaya rice mix >One can of Del Monte "Southwest Corn with chile and poblano pepper" - drained >One package of chicken breasts. You want the big ones, not the little tenderloins. I made 6. >4 ears of sweet corn for roasting >Country Bob's all purpose bbq sauce >Old Bay seasoning >Butter, salt, pepper, cilantro, and chili powder >3qt saucepan I made the jambalaya the night before. It's very simple, just prepare the rice mix according to the instructions using your 3qt pan. When it comes to a boil add a couple dashes of Old Bay. About 1-2 minutes before it finishes, dump in your canned of drained Southwest Corn and stir well. Finish and set it aside. Prepare the corn. Put 2tbsp of butter in a cup and microwave for 3 seconds to melt it. To the melted butter add 1-2 dashes each of salt, pepper, and chili powder. Mix and baste the corn with it before transferring each ear to a micowave safe square bowl. Put it in the microwave but do not start it yet.

Sharing this before I forget it, since I created this off the cuff. Required: >4 quart slow cooker >6-8 bone-in pork chops >One small can of chicken broth >One small can or jar of premade pork gravy >One packet of onion soup mix >2 ripe pears >Spices >A tiny bit of toasted flour or corn starch In the bottom of the slow cooker add the gravy, the onion soup mix, and 3/4 of the chicken broth. Add 1/4 cup of hot water, a dash of salt and pepper and then whisk it until its all well blended. Pour the remaining broth into the gravy can and swirl it around to get it all dissolved, then set it aside. Layer the pork chops into the slow cooker, arranging them to leave slight gaps around and between them. After each layer of chops, drizzle a little bit of the brother/gravy mix that you set aside over them. When you get to the last layer, slice and coarsely chop the 2 pears, and sprinkle the choppings on and around the pork chops. Drizzle them with the broth mix and then add a light topping of of salt, pepper, thyme, and garlic powder. Place the last layer of chops, drizzle the last of the broth mix, and then a tiny bit more garlic powder and thyme.

Post them. Mine is homemade paprika. I made habanero paprika a few days ago and maced myself when opening my blade grinder. Also, don't dehydrate peppers for a full 24 hours unless you want to spend twice as much money on a paprika that tastes identical to grocery store shit. My typical sweet paprikas are dehydrated for 4-8 hours.

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

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.