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Jewish cuisine and Biblically pious cooking JEWS 08/26/2020 (Wed) 01:30:32 No. 287
"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.
>>468 I'll check out that blog today. If there exists an Indian Jewish cookbook, I'm going to want it for my collection. >>472 Thanks!
>>468 >>472 >accepting and praising a random attention whore namefag For shame
>>482 I didn't even notice the namefaging its pretty gay but its a jew thread, gay from the very nature. I see a handsome burger I'm gonna give its creator props regardless.
>>395 I have the round lodge cast iron press for SMASH BURGERS! Only horrible thing about smash burgers, even with my high output kitchen stove vent fans, still smoke up the house, but its somewhat worth it. Reuben sandwich is my all time favorite, corned beef is comfy eating.
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I will never forgive the jews for all they did but damn, they can make some good food.
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>>485 You better believe I smash my burgers with my presses. >>497 When it comes to Jews, Christians, and Muslims, we Jews are easily the best of the worst. Best food, best leaders, best scripture, best religion, best great artists (I kneel, ancient Greeks), best scientists, best industrialists, and most of all: best memes. Even the rumors and atrocities started by our jealous detractors are the biggest; not even ancient Christian persecutions come close to the Holocaust in enormity.
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Back to Jewish cuisine: I neglected to mention that I've tried America's Test Kitchen's method for braising brisket with one of their own recipes, which yielded a cumin-pomegranate (mostly cumin) gravy. It was good (pic related), but it deviates pretty far from the recipe I inherited in terms of ingredients, so I intend to develop my own as I braise more briskets. I used the print version from Cook's Illustrated, but you can find the same recipe I followed here: https://www.youtube.com/watch?v=hXZ8PCJeNpA Before I do that, however, I intend to try ChefSteps' Smokerless Smoked Brisket. Nitrites and APC be damned, I need barbecue brisket back in my life. That recipe is here: https://www.youtube.com/watch?v=ZlwFxgOa9Ww
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Latkes from scratch, fried in schmaltz. They were good.
>>799 Ever made kugel (with potatoes)? If yes, do you prefer latkes or kugel?
>>799 >suddenly realizing my mexican childhood dish is a latke Hmm, not sure how to feel about that.
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>>804 I've made potato kugel too, and I think I do prefer it.
>>806 Odds are we Jews borrowed it from you anyway; potatoes are native to the Americas.
>>806 >>873 Jews stole them from Slavs. Even latkes name is of Slavic origin. Ground food made into a patty and then fried is nothing new. Many cultures had their own versions using both meat and plants. Before potatoes made their way to Europe, Slavs used cheese, parsnips, and other starchy root vegetables to make potato pancake predecessors.
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Another potato kugel tonight. It is delicious. I made this one from Alison Roman's recipe, and I think that's true of the previous one as well. I neglected to post my Passover Seder plate, so I'll post that next. >>879 Surely we owe you a massive debt for lending a name to a food that's been enjoyed by native Americans for ten thousand years.
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My (probably uninteresting) Seder plate for Passover last week. Clockwise from top: grated horseradish, lamb bone, Chabad charoset with Ceylon cinnamon, saltwater, parsley, soft-boiled egg. This was less about the taste than the ritual, but it was my first time preparing and tasting fresh horseradish and soft-boiled egg. I prefer Streit's to Manischewitz matzot, but I used what was readily available this year, fitting the spirit of Passover.
>>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.
>>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.
Reminder that this is a jewish board. BO whenever you ask >why don't you guys use my board? It's this thread right here. This is the reason.
Oy vey! Shut it down!
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>>1377 Filtered.
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Charoset for Passover. I used black walnuts and Canadian icewine syrup, plus the usual apple, pear, and cinnamon.
>>287 racist egotistical puffed up drivel sticking to meaningful traditions> paddling a doosh canoe filled with narcissitic quasi jews and cryptos
>>1377 jews and cucks
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i had an eating disorder from working out as a teen trying to get abs and thankfully i miscalculated the calories of my peanut butter and it probably saved my life to eat bagels with peanut butter i would get bruises and they wouldn't heal and teachers made comments to me that i should eat one even made me leave class to eat with a friend kek as an adult i've had latkes with applesauce and also with sour cream garnished with dill but that's about it for kike food
>>1469 I made Afro-Jewish latkes last winter. Even after I cheated with the seasoning, they were pretty great.
>>1478 is jewish cuisine influenced alot by africa? i would imagine it would be
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>>1377 >two nigger shit dick boards astounding
>>1480 North Africa in particular. Couscous from Tunisia, via Italian Jews, evolved into Israeli pearl couscous. BurgerIM, an Israeli-American burger joint, sells merguez burgers (merguez is spicy Algerian lamb sausage). I also make Moroccan mint tea during most summers, and I'm drinking rooibos grown in South Africa as I write this post.
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I fried Jewish Artichokes the other day for the first time. I hate deep frying, but these were worth the effort.
>>1560 I thought that was a pine cone at first. Looks tasty, I'd give it a nibble.
>>1560 I love artichokes but I've never tried them deep-fried like that. I hate deep-frying too, though. I wonder if I can bake them to attain similar browning.
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>>1561 You can probably cut it in a way to make it look even more like a pine cone. If and when I make these again, I intend to cut it to look a little more like a sunflower. Here's another one from Wikipedia that looks pretty different from my own. >>1563 I have no idea how roasting or air-frying would compare to deep frying here, but if you do attempt it, I'd like to see the result. If you finish it with a drizzle of olive oil, it could be pretty close to the real thing without spending $20+ on olive oil alone.
>>1565 Come to think of it I think you can eat pinecones, there's always stories of people getting lost in the woods and living off of pinecones and rain for a couple days. Anyway, that looks very crunchy and tasty, the only ways I've had artichokes are on a pizza or in a dip so I wonder how different the taste is compared to those? >air-fry If I can find cheap fresh artichokes I might give that a try.


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