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/ck/ board - Food & Cooking - November 2014

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Most viewed threads in this category

Help me composing a menu

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So here's the menu so far (trying to keep it short). Appetizers: - Malt grissini - Smoked fresh cheese dip with chives - Mixed salted nuts - Homebrew (ale) Menu: - Cauliflower mouse with a hint of smoke. Salmon roe, rye crisp, pickled onions, cucumber, raw cauliflower and cress on top. - Creamy mussels soup with safran. I'm not completely sure about this one yet (I don't know how well a seafood soup reheats - it's not going to contain whole mussels). Another option is sunchoke, chestnut, and salsify. Other suggestions are welcome. - Potato gnocchi with pumpkin and kale. I think this dish needs a crispy element - I've tested it a few times. - Pork belly confit (it's done, chilling in the fridge). I've bought some godlike veal stock which I now see has been salted (wtf). Anyway, I'm thinking of turning that into a sauce/glaze with some balsamic vinegar and white wine. I'm going to crisp up the skin like pic related and I want to serve it with frisee but apart from that I have no clue. - Chocolate truffle cake (chocolate, butter, eggs) with vanilla icecream and nougatine (caramel with hazelnuts and pistacchio). Maybe some sorrel if I'm lucky. I'm going to bake some bread as well. Anyway, feel free to comment and suggest.

Mushroom, or no mushroom?

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So tonight for dinner I'm going to butterfly a chicken breast and steam it in my le electric skillet. >pic not related, but for ref. my goal is to use this as a steamtable with a pyrex dish, to par-cook a butterflied chicken breast. I will then cook ramen in a pot, heat up the flavor packet broth with some chicken broth in another pan, and try to stock up the soup side with drippings from le steamed chicken breast. This is where I face conundrum though; should I add mushrooms to le soup? They will not be shiitake dried, but I believe in future applications, those would be the mushroom I would go to first to add to this recipe.
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I'm a new immigrant in Canada. I've never had fast food as it is here, not even McDonalds. I've been in Canada for a couple of months and I've been trying out various fast food places since this is all new to me. I've tried the following: >McDonalds + fries are really nice - doesn't really taste good - service is slower than the others >Wendy's + good taste + fast service - a little more expensive than the rest >Harvey's + best taste + dress hamburgers in front of you + lots of condiments and toppings + toppings free - expensive >Burger King + good taste + toppings free + good price - slow service Any other places /ck/ could suggest? I've also had KFC but didn't like it at all (very expensive, not good taste). There's a Taco Bell and Subway here, but I haven't tried yet.
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Hello /ck/. First of all I want to apologize, as I imagine what I'm going to say might upset some of you, but I'd like your advice on something, and you can't tell I don't come to this board often. I've noticed recently that I seem to lack the ability to really enjoy food, as well as the ability to dislike most food. What this means for me is that variety has never mattered, I can eat the same thing every day and it always tastes just as 'alright' as it always does. With this is mind I recently thought of daily meals to make every day, in order to save time thinking of what to prepare, but I want to be sure that what I'm eating covers all my basics needs. Basically, for all 7 days a week my breakfast and lunch are the same, about 2.5 lightly salted scrambled eggs with an apple and a banana for breakfast, and two cans of tuna canned in water for lunch. I don't eat it with bread because it's more of a trouble, but I could make the adjustment of necessary. For dinner 6 nights if the week I eat chicken with light seasoning, with greenbeans as a side, and the last night is really the only night for variety; I eat whatever. Is this diet healthy? Do I NEED dairy? Should I add more bread or other grains? And help would be appreciated. Picture is not related, it's the only picture of food I have in my phone.
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ITT: times you spoiled the broth >be me >be dating a girl for 6 months >decide it's time to cook for her >she's a vegetarian >gonna make vegetarian lasagna >shit is hard to make >finally finish it after hours of slaving >time to serve her a slice >she take a few bites and swallows >gags on the 4th bite >what's wrong? >did you put cottage cheese in this Anon? >yes two of the layers are cottage cheese >Anon i'm allergic to casein >what the fuck is casein >turns out cottage cheese has fucktons of it >she spends the whole night in the bathroom with explosive diarrhea Lesson learned: Make sure you know all of someones allergies before you cook something for them.
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How the fuck can the general population be so fucking stupid about meat?
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I'm going to try to make pizza dough tomorrow using autolyse. The last time I tried this it came out looking a wet sticky mess (pic related, not mine but it looked the same). How do I go from this to a nice dry dough I can spread out and ultimately slide off the countertop and into the oven? Last time it glued itself to the counter and it all fell apart after I had the toppings on because I couldn't smoothly scoot it off. >inb4 add more flour Yeah obviously, but then I end up adding too much while kneading it and it becomes a dense dry dough and not airy like I'm aiming for.
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So I was watching Over the Garden Wall recently and Greg's song "Potatoes and Molasses" got stuck in my head. So here I am at this hour, craving mashed potatoes when I decide to search through my cabinets for a container of the coveted sugary, slowly-flowing substance. I thought I didn't have any but upon closer inspection, there it was. Dare I combine these two things? Greg made it sound wonderful but I tasted some of it and I'm honestly not sure I'll enjoy it.
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my poor friend had me over for supper, their family ate these inedible pieces of shit (as the main course/protein)... I felt so bad for them i almost cry
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Since it's almost thanksgiving lets share our special thanksgiving recipes mines cranberry sauce 2 pounds of fresh cranberries 2 cups of honey 1 cup of Orange juice 1 or 2 granny smith apples finely diced 1/8 teaspoon of ginger powder 3/4 cup of craisins Combine all ingredients in a pot except for the craisins bring to a boil over medium high heat then drop it to medium low simmer it for 15 minutes stirring occasionally turn of heat mix in the craisins then chill overnight or at least six hours before serving
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>tfw they dont sell vanilla extract in holland How about a thread where you cant find the simplest things where you live
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hey /ck/ you got any spare change? I got these cheeseburgers man. Please? I'll suck yo dick.
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Does anyone know what this are?
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Was given a few cans of palm hearts for free how do I make these taste edible?
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BEHOLD!
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post your dinner
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I'm addicted to this stuff. It goes on everything. Steaks, chicken, tuna, sandwiches... What's your addiction /ck/?
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How I do?
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>hand breaded
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what are your feelings on cold pizza
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