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/ck/ - Food & Cooking

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File: 537c7924a922361⋯.jpg (1.69 MB, 4032x3024, 4:3, 1edd14c123d1965bcb3213f2fa….jpg)


/fit/ here, give me some ideas on what to use my whey with for cooking

1 post omitted. Click reply to view.


Yogurt, smoothies–


Oh. Well then, bake brotein bread. All I can think of.


Well, whey powder is a major ingredient in the flavor packet of boxed macaroni and cheese,

so you might try adding it to a cheese sauce.


is it flavoured? i mean, that could make a big difference in how it could be used.

<vanilla dusted poached eggs

yea nah.

try it on popcorn. if it's unflavoured then just add whatever seasoning you'd normally use on popcorn. but even vanilla/chocolate popcorn would be nice.

can't think of anything right now. still trying to figure out why the mod at cuckchannel is killing the boadr over there.



They’re working in kahootz with the discord trannies

I was banned for a fucking month for literally nothing and they said I broke the law yet never sent me an email explanation


I use this recipe I found on the naked whey site:

- 15g (1 scoop) protein powder

- 2 bananas, mashed

- 2 eggs, beaten

- random bullshit like cinnamon and nutmeg

I like to mash the bananas, then add the eggs, then add the whey. The pancakes themselves are less structured than normal pancakes, so be prepared to either make a bunch of tiny flippable pancakes or put a lid on your pan and cook all the batter at once on low instead of medium.

Worst case, you have a hell of a time flipping it and decide to chop it into little pieces with your spatula to make sure it's cooked on all sides, like trying to make an omelet, failing, and settling for scrambled eggs instead.

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>ITT: Things you tried for shits and giggles that ended up being not that bad

I just added curry powder to split pea soup and I have no regrets.

Picture unrelated.

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found the reason why this board is so dead. go fuck yourself you tired old coot. nobody wants to hang out with you.


>>15543 (Germany) I made fried out of a pumkin

>>15544 (Australia) Post recipe!

>>15549 (USA) le reddit shitpost maymay

Do Americans really pretend to answer on behalf of Germans while sprouting dead memes and acting like they own the place?


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Cooking is an equation. In this case, it's: Hokkaido Pumpkin + y = French Fries. I know what y is in this equation and I'm withholding the answer because Australia's a nigger. I don't see what this has to do with speaking on behalf of other countries.


I put cheetos in shchi and the dust made the broth taste a lot better.



File: ae0b7bc43de6423⋯.jpg (694.79 KB, 1280x720, 16:9, obscura1534110846911.jpg)


Old thread: http://archive.is/iODGQ

Mexican corn bread

'Swedish' meatballs

Purple hull peas / okra/ beef bacon

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File: ef0bd1b249d94f3⋯.jpg (595.79 KB, 1600x1200, 4:3, IMG_5238.jpg)

Made some Gaeng Massaman Gai (Massaman curry) today as I got some new thai curry pastes from amazon. Mae Ploy brand. Coworkers thai wife said it's the best outside of making it yourself. First try and tasted already better than from my (low end) thai takeout place. Gonna try a panang fish curry tomorrow if I get my hands on some fresh fish.


File: bde5be7875672b7⋯.jpg (665.31 KB, 1280x720, 16:9, obscura1550364091263.jpg)

Kraut and hillshire farm turkey sausage.

Used pickled garlic scrapes from AllicinRanch.Com. Coarse mustard.


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Nice cast iron pans. Good to see not everyone buys into the can't-have-anything-acidic-in-cast-iron-or-you-die meme.

Couldn't get a fish I liked so I got prawns for my panang curry. Also leveled up my thai game after finding this website: http://thaicookingschool.org Close to 200 videos and only 500 subscribers on yt lol. Makes you wonder what great content never gets discovered.

Used this exact recipe and it turned out great. http://thaicookingschool.org/thai-curry-classes/prawn-penang-curry/



>Good to see not everyone buys into the can't-have-anything-acidic-in-cast-iron-or-you-die meme.

That's an issue? I mean I know cast iron will increase the iron content of things like tomatoes 20fold, but I was under the impression that it was only an issue if you aren't getting copper in your diet or you're taking an iron supplement on top of that.





Any reason why I shouldn't order this? We have a habit of producing cooking pans that have future undesirable affects, lol.

File: 380b974fa003c23⋯.jpg (118.01 KB, 800x800, 1:1, JuicyHamburgers_182_xl.jpg)


Please give some ideas to cook good hamburgers.

I usually just buy packed meat alongside american cheese slices, mustard, mayonnaise and ketchup. I also add toppings like tomato slices.

My hamburgers are very generic and basic. So I want some ideas to make them more outstanding.

most importantly i need them to be:


>easy and fast to cook

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>american cheese

why not just use actual cheese



>American "cheese"

Don't. Use swiss, chedder, or monterey jack/pepper jack instead.



>american cheese

Unless you're trying to mimic fast food taste you'd be better off with cheddar or swiss.



Why American cheese? Why not real cheese? If you want a softer cheese that melts easier you could at least use Havarti.


When forming a patty, make an indent in the center of both sides. That should reduce the cooking time a little bit, and ought to make the patty evenly cooked when frying or grilling.

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Anyone have a pirate for the complete Iron Chef series with subs?

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>and last forever.

This is also an important point. In a regular kitchen environment, your cast iron cookware is basically indestructible. In the few instances where someone can "ruin" their cast iron dutch oven or pans, there's usually pretty simple maintenance procedures that can reverse the damage 99% of the time.


What the anons think about to industrialize the kikes' fat?

Could it be useful for something?


File: 8636e8c93675dff⋯.png (180.39 KB, 474x398, 237:199, ClipboardImage.png)

I picked up a can of mushy peas on a whim. I know they're supposed to be a side with fish and the like but are there any interesting things to do with them? Are they generally seasoned? It doesn't look like it by the ingredients, just some sugar and salt. I was thinking of adding them in to a split pea soup.



>I poured some excess beef fat into a jar and put it in the fridge to use later. Now that it has cooled I can see there is about 1cm of liquid below the fat. Will the liquid make the fat go bad faster? How should I remove it?

I had some more beef fat to add so I put it all in a pot and boiled off the water. It worked well.







Thanks for the responses. Frying potatoes on a pan is not something I considered, as growing up potatoes were either mashed or in form of fries.

My stir fry with cubed and cast iron pan-fried sweet potatoes turned out to be pretty good.

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I was diagnosed with diabetes on saturday but my life basically revolves around sweets and foods like pizza and pasta.

I was hoping people might know recipies for things like sugar and carb free mock milkshakes, bread, and other baked goods and sweets.

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Keto is a meme diet. Tried it for four months and got fatty liver disease. Never again.



That's pretty much impossible. You either didn't do keto, or are just lying. Keto is one of the best treatments for fatty liver there is. The only thing better is extended fasting.



No you didnt. Keto is the *treatment* for fatty liver disease.



For some that might be the case. Looks like there are people who can't tolerate keto. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3679496/



eat an apple if you need something sweet but not apple juice since the fibers and other shit prevent you being retarded and eat a lot of fucking meat, meat's savory taste better than sweetest of foods

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>puts you in ketosis without the carb cutting

Are they based and do they work?

I’d ask fit but they aren’t answering and cuckchan I left long ago



>puts you in ketosis without the carb cutting

Lol no. Beta-hydroxybutyrate is one type of ketones that your body produces during ketosis. The others being aceton and acetoacetate. If you want to lose weight you want your body to transform fat into ketones. Would it make sense to eat ketones? No.

The supplements are expensive as fuck. Don't waste your money on them. Don't eat more than 25g of carbs and your good. If you work out a lot you can even eat up too 100g of carbs and still stay in ketosis.



>long ago

>doesn't know what QTDDTOT is




They dont put you in ketosis, they just raise your serum ketone levels. Going into ketosis by carb reduction triggers a whole host of hormonal changes, the ketone production is a result of a few of these. Raising ketone levels artificially is a bad case of confusing cause and effect, and a great way to separate fools from their money.



Yes, as far as general health goes, exogenous ketones and mct oil is largely useless, especially outside of an already ketogenic diet, though they may help with certain neurological issues that respond directly to the presence of ketones, such as seizures or Parkinson's disease. Even then, you would probably still be on a ketogenic diet, and using exogenous ketone sources for an extra boost.

File: e08dc30b4ca4c92⋯.webm (2.98 MB, 852x480, 71:40, ck.webm)


/ck/ webm thread?

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File: ad0c17c8c6ab8e9⋯.mp4 (12.52 MB, 1280x720, 16:9, Live Frog sashimi.mp4)

>be happy big boy frog

>minding your own business

>get flayed alive

>chopped in half

>sliced up sashimi style

>eaten by bug woman

>at least she thinks you taste good




I'd try it to be honest. At least if this is an actual Japanese restaurant and not some Chinkshit that set up shop in Japan.


File: d44e9cf6619d27d⋯.mp4 (3.9 MB, 320x240, 4:3, Frog Sashimi.mp4)

File: bb70c732285bdf1⋯.mp4 (3.01 MB, 270x360, 3:4, One handed guy eating frog.mp4)


It seems to be a real dish. The french eat it too and their cuisine is best.

I could never eat one. Frogs are cool and eating a Pepe is just wrong.




I wouldn't eat it alive. Their nervous systems are complicated enough that they can feel pain and suffer, so I'd at least have to kill it before prep.



We don't eat them alive; we pan fry their legs. I think we only eat oysters alive.

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Isn't there some artificial raspberry flavor made out of beaver buttholes or something?


File: f4184d1eb9073a1⋯.png (1.58 MB, 1024x811, 1024:811, ClipboardImage.png)

File: 058cc7ed1f47b53⋯.png (43.51 KB, 765x233, 765:233, ClipboardImage.png)

Ye, here it is. Beaver squirts.


Bugs have been used for dye production for literally thousands of years, anon.

It's still gross, though. If you want to avoid Carmine, look for products that list things like "Cochineal Carmine acid", "Natural Red 4" or "E120". All of those are different names for it.



Wait until you learn that many candies, fruits, and vegetables are covered in shellac. It is a secretion made by insects, and coating is a preservative and to give food some shine and smoothness.



Shellac hasn't been used for much in food other than pill casings and the surface of citrus fruits for ages

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(#2 is for you innocent younguns)


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Are we being raided by >>>/ausneets/ again??


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These are actually really delicious. there's almond and there's peanut, and I prefer the peanut.

They keep you feeling pretty full for a while. A good snack.

File: fceeae43d457491⋯.jpg (321.37 KB, 700x467, 700:467, Homemade-Pizza-Dough-1.jpg)


I want to make some bread, but yeast is expensive over hear, so I'd like some advice with starter dough. I heard that if you keep it in the fridge you only need to feed it once to make sure the bacteria is healthy, but I'd appreciate some first hand experience advice and pitfalls.

I've made bread 2 or 3 times but never tried to make a starter dough

2 posts omitted. Click reply to view.



You need to feed it every day or the bacteria will start eating itself. If you don't make bread on a regular basis then you can freeze the starter and it should be active for at least a month.



Would you be interested in flat breads? I much prefer simple flat breads - and they require no yeast.


File: bd3bbff840d5ce8⋯.jpg (63.88 KB, 630x357, 30:17, bd3bbff840d5ce8982393447db….jpg)

Not at the stage of wanting to keep a starter dough, but does anyone have any suggestions for nice bread recipes if I'm just getting into making bread? I generally prefer stuff on the hearty side (wholemeal, seedy, rye, etc) as opposed to stuff like ciabatta. Sick of buying mediocre store bread with crap in it.



I got some advice for you, been making bread on and off for a few years.

Things to know

The yeast method you're making is basically a sourdough starter. Keep in either a glass or plastic container, not a metal one as the yeast corrodes metal. be sure the container isn't a hard seal because CO2 and pressure does build up in there. I go with a 1/1 ratio of water/bread flour, and it works very nice.

I feed my yeast 200g of water/flour a day, and it goes fine.

Economically, bulk is usually cheaper, but I'm not sure how much 50lb bags of flour go in Venezuela vs the US.

You do not need to keep your yeast in the fridge, but you can keep it there so you can slow down the growth of it and not have to worry about feeding it so much.

Smells and looks to keep an eye out for

>fruity and a bit beery

This is the good smell, you want this.

>paint thinner/acetone smell

That's a sign your yeast is consuming itself, feed it

>there's (dark brown) liquid on top

That's hooch, your yeast is consuming itself, pour it out and feed the yeast.

<Smells like something died in there

<There's blue mold on it

<There's some orange spots on it

<There's pink spots on it

It's bad, throw it out and start over


Most sourdough sites tell you to discard half your yeast before you feed it, this is especially important if it's a new starter.

Discarding keeps your yeast from getting so active that you can't keep up with it, it also keeps you from overfilPost too long. Click here to view the full text.


From my experience? You can really just wing it and the dough should come out fine.

I've had the same sourdough mixture for 2 years. I never weigh anything out or keep it at a consistent heat. The breads come out inconsistent, but they always get a nice rise unless I fuck something up.


>>paint thinner/acetone smell

This sounds weird, but he's right. It will produce that EXACT smell if you don't feed it regularly.

You can still use it to rise bread without waiting for the smell to become pleasant, but the final dough with have an acidic taste. I personally like that.

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>homemade Greek yogurt

>drop crock pot

>it shatters


Could’ve been worse. Could have been full, instead of only <2 cups left, so the mess wasn’t as bad as it could’ve been. And I only got a small cut on my foot from a flying shard. And I got the pot for like $6 from Goodwill. And I still have my second one; making two gallons at a time is too much for one guy anyway, especially regarding fridge space.

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File: da803a6e9681695⋯.png (847.59 KB, 531x629, 531:629, leftovers.png)

File: f44bead5264914c⋯.jpg (190.63 KB, 500x500, 1:1, f44bead5264914cc3f3027c404….jpg)


>Was using leftovers from yesterday's superbowl game

>Decided to make meatball sub

<except for raspberry chipotle sauce instead of marinara

<and pepper jack instead of provolone/swiss

>Oven grate was up higher than usual

>Didn't think about it and set oven to broil for like 3 minutes to melt the cheese quick

>Burnt my bread

Feels bad. I also didn't clean the counter yesterday so it's pretty filthy.


File: 581a637e56dc23a⋯.png (410.71 KB, 680x704, 85:88, 2d1aaa739fecf5e3cd12dde506….png)

>about to make the best fucking chicken sandwich ever

>about to put the fried egg

>pop the yolk by being retarded

>all the egg yolk is on the plate now



File: 5052a2c6aec11d3⋯.png (3.49 MB, 1920x1200, 8:5, #SadBoys2.png)


>Make the best buttermilk chicken sandwich ever

>about to put the food in my mouth

>drops in trash can

>Spicy chicken causes paper in bin to catch fire

>Now homeless and posting from public library's computer




That's irritating as fuck. I once had a time where every egg yolk in the carton was unusable for fried eggs. I don't know what happened, but every time I tried to fry an egg, the yolk cracked. Sometimes it was my fault, sometimes the fucker just cracked on its own in the pan. I started making scrambled eggs for a bit just because I was getting paranoid about my fried eggs not coming out right.

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Post your best bait pics

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The 2nd one isn't too bad. I've used bread when I run out of hotdog bugs.


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Fire turned red instead of blue because the water boiled over and the spaghetti bend over because the fool didn't break them


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>hurr Durr ebin maymay garbage


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I need it.

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How does /ck/ feel about vegan cuisine and/or veganism in general?

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Vegans keep moving.

/ck/ is a meat board.



>What is a salad?

>What are grilled vegetables?

Unless it's a health issue, tell your "friends" to stop being such faggots.



The food is not very filling and every vegan I've interacted with personally has been into weird things and chose to be a vegan initially for reasons not concerning its morality despite saying so.



>open thread hoping for recipes i could make my vegetarian friends

Here are some I like, I can post recipes if you want.




Refried bean tacos

Beans and rice



I actually like finding vegan recipes too, anon. Usually I'll add meat to them anyways, but they come up with some cool ideas when they're focused on making good dishes instead of meat substitutes. I discovered these apple-based sausages one time that went great when cooked in bacon grease. An egg, cheddar, and BBQ on black bean/hemp burgers can be pretty good as well.

File: d6a8445ccac3672⋯.png (213.57 KB, 327x772, 327:772, auchentoshan 12.png)


Let's have a thread about the good ol' brown liquid. What whiskies do you guys enjoy and how far down the rabbit hole are you?

Ever since I got introduced to scotch with pic related ive spiraled down into the brinks of whisky and 2 years later ive found myself only buying expensive cask strength independently bottled juice over quantities outside of the occasional Weller or Wild Turkey.

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File: 95e407ddd6d7d96⋯.jpg (74.54 KB, 960x1440, 2:3, Angels Envy.jpg)

What does /ck/ think about Angel´s Envy? Yey or Heresey? Nice or not worth the price?



Bought a bottle when it first came out, maybe a decade back.

Was good, but I didn't feel it was substantially better than a good example that was half the price.

If you can get Russell's Reserve 10 year, I think you're doing better bourbon-wise (or at least, not worse), but maybe not as fancy of a bottle.

Disclaimer My assessment is based on the standard bottling, not the cask strength bottling.




Eyo Hitlerinos, what´s wrong with JW? Sure, it´s blended and Red Label is really just good for mixing and stuff, but as an entrance? Come on now, not everybody can afford some obscure 30 yo Oirish single malt from which there is only a single cask.

Gonna go over to Black Label soon, it´s supposed to be the superior version of the Red.


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Currently enjoying a bottle of edradour, i'd recommend it.



Try the Green if you get a chance.

I find it more enjoyable than Gold or Blue.

Not for everyday, of course… so keep some swill around, too.

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