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/ck/ board - Food & Cooking - April 2014

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Most viewed threads in this category

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https://www.youtube.com/watch?v=G-ei0gMLgq0&index=3&list=PLKaMVzmGcqBJmNWlBMAw9hjsfyL11vwEE
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Cake thread.
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this here is a $25 corndog sold at a stadium in Arizona. wtf. apparently they're selling out of the things. http://espn.go.com/mlb/story/_/id/10716817/arizona-diamondbacks-running-supersized-corn-dogs
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>i ordered prawns >the prawns arrive >the shells are still on the prawns Get your goddam shit together.
>go to walmart and buy taco... 12 posts and 0 image replies omitted. Click to view.
>go to walmart and buy taco shells >go home and make tacos >realize after eating that the box said i was supposed to heat up the shells before eating them Why am I supposed to heat up the shells?
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Do you remember when the United States was supposedly in a Bacon Shortage?

I was to the store.

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Olives, Greece, 220g 2,40 € Chicken, 0,895kg, 1,34 € Quark 250g 0,75€ Floss 1,99 € Avocado, 800g, Spain 3,15 € Fat free milk 1l 0,89 € Coffee 2,99 € Plastic bag 0,19 € Oral-B toothpaste 75ml 1,49 € Apples, Kanzi, Italy 2,87 € Cabbage 2,26kg, 2,83 € Blood Grape Star Ruby 2,02

Coleslaw

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Any good recipes?
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What toishi is best for achieving kurobikari finish for my knifes? I was looking at this set http://www.namikawa-ltd.co.jp/english/index.html but I'm afraid they will not bring out the contrast between jigane and hagane and I am concerned that in a professional kitchen setting my hon-yaki kiritsuke bocho may be confused for hon-kasumi.
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Any protips for a good veal ossobucu?
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Where is your god now hipster waste? IRWINDALE, Calif. (AP) — A Southern California city has declared the factory that produces the popular Sriracha hot sauce a public nuisance. The Irwindale City Council's action Wednesday night gives the factory 90 days to make changes to stop the spicy odors that prompted complaints from some residents last fall. Declaring a public nuisance will allow city officials to enter the factory and make changes if the odors persist after the deadline
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So I have some fresh salmon and cous cous. I planned to just lightly go on the salmon on a pan and boild the cous cousl, but sounds boring as fuck. Any tips?
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What is your favorite things to add to Japanese style curry? Vegtables, extra seasonings, etc. I was planning on adding some kale I have left over. Think that will get too limp if I add it at the end?
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ITT: you tell me, why german bread isn't god tier protip: you can't.
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ITT: things that don't don't belong on a hotdog ketchup that's it
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The majority of the time I cook beans, about half of the beans will have the skins of them detatch and float to the top and break down into mush as they cook. This happens more often with certain beans - like whole peas, kidney and especially white beans, and it makes them a lot less enjoyable to eat. Is this just a trait of the bean, or am I preparing them wrong? I soak them overnight and then simmer for 60-120 minutes, depending on how long it takes for them to be tender.
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Hey guys, anyone in the coral gables/Miami area?
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Cheese thread. Tell everyone about and recommend some good new cheeses you've tried. Red Leicester with chili and red bell pepper, 9/10. I've only tried it on a couple crackers but it should work great on burgers, tacos, chili con carne, and sandwiches.
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i've been tasked with making some rice krispy treats. i've got a couple boxes of rice krispies cereal, a bag of mini marshmallows, and some butter. but it all feels so soulless and boring. i want to put people on a flight to flavor town, not a dinghy to dullsville. what else should i add to my cereal and melted marshmallow mixture?

Damage control

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Burned the skin on some chicken thighs that I rubbed with brown sugar etc. Flipped and ripped the skin off (was delicious), then re-rubbed. Is this the best damage control? Can't afford more thighs.
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