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.

If you want a good frozen pizza this is the brand.

Any of you making/planning on making something for the holidays? I baked up a batch of snickerdoodles for a Christmas party that turned out pretty good (not exactly like the picture though, I didn't flatten them out so they turned out round but as a nice tradeoff they were still a bit softer in the center). Probably should have posted this around Thanksgiving since there are a lot of seasonal dishes good for Fall and I actually helped someone make a peach pie around then too.

Post your favorite cooking videos here, and share your favorite channels.

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.

Starting with chicken and rice. Anon said there's no easier and cheaper way to make without sacrificing one or the other. Browning the chicken can't be skipped. Spices you can buy whole dried and then put in as fresh instead of buying small packets of it.

Have you ever learned a recipe from a video game? Were you ever inspired to cook from playing vidya? There are numerous "vidya-inspired" cookbooks out there, have you ever tried any? I haven't but the pictures look good.

"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.

The best thing to have for breakfast is beef and hash. You can't convince me otherwise

Have any of you dared to shop at a dollar store for groceries, and if you have did you manage to cook anything good with what you found? I haven't been to dollar stores since like 2015 so it surprised me to find so many grocery items there, specifically Dollar Tree. They have a decent selection of snacks of course but also spices and condiments along with actual name brand food items. The only stuff I would trust in my stomach though would be dry goods like ramen or rice and beans. There are a few videos I've found of people living a week or so off of just dollar store food but personally I'm not as keen on eating steak or bacon for $1.25, as tempting as that sounds.

Post food that defines your nation/region.

recipe or brand suggestion for the perfect blueberry muffins? I absolutely adore blue berry muffins

I really want to make tasty healthy meals

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?

With bold flavors and versatility from a relatively small ingredient list, Mexican is one of my favourite cuisines to cook and eat. Corn, beans, chili peppers: the staples of Mexican cooking. https://en.wikipedia.org/wiki/Mexican_cuisine Post your favourite Mexican dishes and share recipes.

Anyone have any experience with eating/preparing hazardous food or dishes?

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 1/2 cup peanut oil 1/3 cup rice wine vinegar 2 tablespoons water 2 tablespoons minced fresh ginger root 2 tablespoons minced celery 2 tablespoons ketchup 4 teaspoons soy sauce 2 teaspoons white sugar 2 teaspoons lemon juice 1/2 teaspoon minced garlic 1/2 teaspoon salt 1/4 teaspoon ground black pepper Blend until pureed. I really like this second dressing. I've made it several times.

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. >Making an egg >1 batch of the egg water, colled to about 170F (cooled for 2-3 minutes), stirring to prevent a skin from forming >1.5 tsp nigari crystals, or 2 tsp liquid nigari >0.5 cup water >Spatula Combine nigari with water, stir to dissolve. Put the cloth-lined mold above a pot or baking pan, or put the cloth used above in a sieve. Using the spatula, vigorously stir the milk in a z pattern across the bottom, 6 to 8 tims to get the milk koving well, then spread a third of the coagulant mix into this. Hold the spatular in the middle and wait until the milk stops moving, then gently move the spatula out. Sprinkle another third of the coagulant mix on top of the milk. Cover the pot and wait 3 minutes. Sprinkle the rest of the coagulant on the milk and gently stir back and forth across the top centimeter of the milk for 20 seconds. Give milkier areas extra attention. Then recover the pot and wait 3 minutes. Uncover, and restir as above if there's still milky areas. If it's got too cold and it's still milky after that, very gently reheat a few minutes and stir gently, recover for a few minuts. If still milky, add a bit more coagulant. Ladle a bit of the whey into the prepared mold to wet the cloth. Gently add more why and curds until done. Fold the cloth above the curds. Put a 1-1.5 pounds of pressure for 15 minutes on top, distributed as evenly as possible. It should be down to 0.5-0.33 of its original thickness. Hot an egg is delicate, so either let it cool in the mold without the weight for farmhouse an egg, or demold into a pot with cold water, letting it rest for a minute, and then removing the cloth. If eaten on the day (most delicious, but should be at least 2 hours after), put on a plate and cover. Keeps up to a week in the fridge if covered well with water, changed every second day. For the whey to be edible (can be used to make soups, cook vegetables, rice, etc., has extra protein), cook it for 10-15 minutes. Otherwise, it makes for a mild soap. So let this be a thread about an egg discussion and related concepts, be they fermented or not. an egg, tempeh, miso, etc. etc. For people who haven't done it before: Go try it out! You probably have all you need in your kitchen. A large pot, a medium pot, a sieve, a blender or other grinding implement, and a cheesecloth are all you need. And as I said, it's cheap, so perfect for our fucked up times.

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. >Making tofu >1 batch of the soy milk, colled to about 170F (cooled for 2-3 minutes), stirring to prevent a skin from forming >1.5 tsp nigari crystals, or 2 tsp liquid nigari >0.5 cup water >Spatula Combine nigari with water, stir to dissolve. Put the cloth-lined mold above a pot or baking pan, or put the cloth used above in a sieve. Using the spatula, vigorously stir the milk in a z pattern across the bottom, 6 to 8 tims to get the milk koving well, then spread a third of the coagulant mix into this. Hold the spatular in the middle and wait until the milk stops moving, then gently move the spatula out. Sprinkle another third of the coagulant mix on top of the milk. Cover the pot and wait 3 minutes. Sprinkle the rest of the coagulant on the milk and gently stir back and forth across the top centimeter of the milk for 20 seconds. Give milkier areas extra attention. Then recover the pot and wait 3 minutes. Uncover, and restir as above if there's still milky areas. If it's got too cold and it's still milky after that, very gently reheat a few minutes and stir gently, recover for a few minuts. If still milky, add a bit more coagulant. Ladle a bit of the whey into the prepared mold to wet the cloth. Gently add more why and curds until done. Fold the cloth above the curds. Put a 1-1.5 pounds of pressure for 15 minutes on top, distributed as evenly as possible. It should be down to 0.5-0.33 of its original thickness. Hot tofu is delicate, so either let it cool in the mold without the weight for farmhouse tofu, or demold into a pot with cold water, letting it rest for a minute, and then removing the cloth. If eaten on the day (most delicious, but should be at least 2 hours after), put on a plate and cover. Keeps up to a week in the fridge if covered well with water, changed every second day. For the whey to be edible (can be used to make soups, cook vegetables, rice, etc., has extra protein), cook it for 10-15 minutes. Otherwise, it makes for a mild soap. So let this be a thread about tofu discussion and related concepts, be they fermented or not. Tofu, tempeh, miso, etc. etc. For people who haven't done it before: Go try it out! You probably have all you need in your kitchen. A large pot, a medium pot, a sieve, a blender or other grinding implement, and a cheesecloth are all you need. And as I said, it's cheap, so perfect for our fucked up times.

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 http://infinitycup.shoutwiki.com/wiki/Rules http://infinitycup.shoutwiki.com/wiki/Team_Strategies Optionally2) Change roster names and/or give us 3D models to use for your team, or new kits or whatever contribution you'd like. I hope to see you guys on the pitch!

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. Chicken time. Start your grill (I use gas - Bless Hank Hill MPBUH) and close the lid with the heat on HIGH to preheat it for about 5-6 minutes. Take your chicken tits and sprinkle them lightly with a little Old Bay. Then add a dollop of Country Bob's sauce to each and baste them well. Turn them over and do the other side. By now the grill should be hot, so plop them on it. Wait one minute and flip them, then wait one minute and flip them again. This gives you a nice little sear of bbq sauce. Reduce the heat to halfway between MED and HIGH and close the lid. Start a timer for 10 minutes. When the bell goes ding, lift the lid and turn the chicken again and wait another 10 minutes. At that point you want to start the microwave for your corn - 5-6 minutes on HIGH, and while you're in the kitchen bust out your meat thermometer. You're looking for ~160F in your chicken, and remember to stab them through lengthwise so the tip is near the center. If they aren't quite there yet, turn them again and close the lid for another 5 minutes, then re-test. When they're done, put one on a plate over a big bed of that jambalaya rice mix from earlier and an ear of that corn. Shit was so good it didn't even need sauce!

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. Cover and cook on LOW for 6-7 hours. When finished, remove the finished pork chops with tongs and skim some of the fat from the liquid. Taste the liquid and see if it needs any additional spices. If not, add 1-2 teaspoons of toasted flour or corn starch and then whisk the liquid vigorously to thicken it into the finished gravy.

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 SAUCE 8oz can tomato sauce 1-2 teaspoons each of the following: >dried marjoram (not ground) >dried oregano (not ground) >dried basil (not ground) >garlic salt (go easy on this) Mix it. Yes, that's it. Taste and adjust. Start with only 1/2 tsp of garlic salt, it's potent. COOKING 2: COOK HARDER Once the oven is ready, uncover the dough, sauce that slut and top as desired. Top it with whatever the hell you want but make absolutely sure that the base layer, directly on top of the sauce, is grated mozzarella. I like pepperoni and mushrooms. Make sure they're sliced fairly thin, because you're not going to have it in the oven long. Fire this bad boy into the preheated oven, directly on top of the pizza stone, for about 7 minutes, then rotate it 90 degrees and cook for another 7-ish minutes. Take it out at about 15 minutes total; if the cheese isn't melted to your satisfaction then throw it in for a few more minutes (but not too long). Once it's removed from the oven, let it sit in the pan for at least 5 minutes to re-absorb the olive oil, then remove onto a wire rack to cool for another 5 or so minutes, then slice that motherfucker and eat it. Congratulations! You are now armed with the knowledge to make yourself insanely fat for pennies on the dollar with nothing but a flat stone, a piece of iron and some basic ingredients.

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.

Merry Christmas, /ck/! From /co/.

cumin ginger basil oregano cilantro

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?

I need a granite one. Everything for sale looks like it sucks. Post yours.

>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

Request and recomend recipies for things. Any suggestions on hashbrown recipies? I know the general parts, but the devil is in the details.

What are some weird things you've cooked up using either unconventional ingredients or methods? were they good?

Post all about booze for cooking, be it beer, wine, rum, liquor, nihonshu, shaoxing, whisky, vodka, hard cider, tequila, vanilla extract or whatever. Maybe mention how you clean your kitchen with isopropyl alcohol. What do I look for in a beer for hot dogs? Are any of the ones Aldi sells good enough for it? Any cheap suggestions for hot dog beer?

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

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.

A thread for tea drinking aficionado master race.

Has anyone tried blooming (fry in fat to release fat soluble flavor, then add alcohol because the fat is alcohol soluble for a nice, evenly distributed flavor) soy sauce powder? Seems like it could be done, it's plant based and theoretically fat soluable, but I don't keep soy sauce powder since I prefer use Nipponese shoyu.

MERRY CHRISTMAS FROM /co/!!!! >>>/co/7744

It's the time of year for spooky treats and dishes of all sorts. I'll start with a meal from one of the first horror novels: Paprika Hendl from Dracula There's several different versions of this dish, this is the recipe I've used before. 1 lb. chicken 2 Tablespoons of olive oil 2 Chopped onions 1-2 cloves of garlic (optional) 2 Tablespoons Hungarian Paprika 1/2 Cup of tomato juice or tomato sauce 2 Tablespoons of flour 1/2 Cup of sour cream Defrost and cut chicken into serving-size pieces. In a large pot, lightly saute chopped onions in oil until brown. Blend half of your paprika with your onions. Add tomato juice, garlic, and raw chicken to the mix. Cover the pot, and let it simmer on low heat for 1 hour. Remove the chicken from the stew Thoroughly blend in remaining paprika, flour and sour cream; use a mixer of some kind, if necessary. Simmer for a few minutes, stirring constantly. Ladle sauce over chicken, and enjoy. If you want a spicier dish then use hot paprika instead of the sweet variety. If you really want to make the dish Halloween themed then use black bone chicken, assuming you can find some. Personally I go lighter on the onions then what the recipe recommends. If you're going strictly traditional then this should be served over spaetzle or nokedli or some other small dense dumpling. If you can't make it or don't have a source for dried spaetzle then short, heave noodles or even rice can be used as an alternative.

>wow, walnut ice cream is great >what if I add this to coffee >buy a big fucking thing of walnut syrup >add a pump plus some chocolate mix and cream >literally undrinkable >so bad I start thinking I fucking poisoned myself >nauseated and sweating

Cheap, long shelf life, versatile ingredients. Talk about how to utilize basic ingredients to maximize variety, and get defensive about how your favourite french day MRE is totally not overpriced garbage.

Talk about your suppressed memories of horrible food you ate, or fondly reminiscence about a wonderful meal. It doesn't have to be something you made, but it should be memorable. There's a chocolatier near my house who makes ice cream and sorbet during the summer. They are always true to their flavor - the watermelon sorbet tasted like biting into a watermelon, the banana ice cream was spot-on. But the best one to date was a salted butter ice cream. I only saw it one time last year, but it moved me. When I was in China many years back, I tasted scorpion on a dare. I don't know if it was the worst thing I've ever eaten, but it was certainly questionable and bad. Tasted like ill-prepared intestine.

How do you all find new recipes? I find it annoying to go out and buy ingredients if I want something to eat besides plain rice and frozen tendies, so I had the idea that surely there are ingredient search engines that return recipes, rather than vice versa. So far www.supercook.com seems the nicest out of the 3 I tried so far, it asks what foods you have and splits recipe results into a few categories. One of the ones it spat out is a recipe for some bean soup. Is there anything anon uses, like meal plans or recipe books?

I feel this is appropriate under the board's food oriented culture. My fasting regime is a 16/8 regime, and I'm curious if other anons have practiced this or if there are any better alternative methods on improving a fast to suit gastrointestinal issues. Thanks.

Corn Pop fags need not apply.

Finally a good place to have this thread. My autism for a certain game got me interested in making sake and other related asian drinks. So here's a thread to drop any information that anyone might have about it. The only thing that I've really discovered is that polishing your rice is extremely important. https://web-japan.org/nipponia/nipponia44/en/feature/feature05.html Would making something like Monkey Booze be possible? Could lardered fruit under the right conditions turn into a drinkable alcohol?

>2 adult rabbits, cleaned and dressed >One large can of cream of mushroom soup (get the premium stuff, not Campbells) >2 celery stalks >2 large carrots >salt, pepper, and a pinch of brown sugar Pour about 1/4 inch of water in the bottom of the casserole dish. Quarter the rabbits and stack the quarters on their sides in the large casserole dish. Dice the carrots and celery and pack them in between and on top of the quarters. Sprinkle just a little salt and pepper over the meat and follow with the pinch of brown sugar. Don't use too much as a little goes a long way. Now pour the mushroom soup over the whole thing, making sure to get it well into the gaps and fully coating the top. Add another light sprinkle of salt and pepper to the top. Preheat your oven to 350 degrees F. Place the casserole dish one rack down from the center and bake for 2 hours or until a meat thermometer shows 150 degrees. Enjoy.