[a / b / c / d / e / f / g / gif / h / hr / k / m / o / p / r / s / t / u / v / vg / vm / vmg / vr / vrpg / vst / w / wg] [i / ic] [r9k / s4s / vip / qa] [cm / hm / lgbt / y] [3 / aco / adv / an / asp / bant / biz / cgl / ck / co / diy / fa / fit / gd / hc / his / int / jp / lit / mlp / mu / n / news / out / po / pol / qst / sci / soc / sp / tg / toy / trv / tv / vp / wsg / wsr / x] [Settings] [Search] [Mobile] [Home]
Board
Settings Mobile Home
/ck/ - Food & Cooking

[Advertise on 4chan]

Name
Options
Subject
Comment
Verification
4chan Pass users can bypass this verification. [Learn More] [Login]
File
  • Please read the Rules and FAQ before posting.

08/21/20New boards added: /vrpg/, /vmg/, /vst/ and /vm/
05/04/17New trial board added: /bant/ - International/Random
10/04/16New board for 4chan Pass users: /vip/ - Very Important Posts
[Hide] [Show All]


Self-serve ads are available again! Check out our new advertising page here.


[Advertise on 4chan]

[Catalog] [Archive]

File: deadpool.png (286 KB, 800x800)
286 KB
286 KB PNG
After drinking Bombay Sapphire for years I decided to try Aviation because it was supposedly a reconstruction of what American gins tasted like close to a century ago. By itself it has a clean, crisp taste but to my surprise if I use it as a mixer with juices like cranberry or dark cherry, instead of the flavors mixing they cancel each other out. Is this common to non-Bombay gins or is there something odd about Aviation? Again, I usually don't use gin as a mixer.
20 replies and 3 images omitted. Click here to view.
>>
>>15109938
Ok chud
>>
>>15109938
>I've been enjoying trying different gins a lot.
And there's a lot you can do with it in terms of complementing its botanicals:
https://travelwithkat.com/hendricks-cucumber-black-pepper-gin-cocktail-goodwood-hotel/#wprm-recipe-container-22544
Hendrick's is a more subtle flavor than Bombay but richer than Aviation. One drink I keep seeing is gin with black pepper and strawberry which still doesn't sound like a girl drink.
>>
>>15110184
seems a bit similar to a Gordon's Cup, which is another great gin-based cocktail
>>
>>15110184
Something about Bombay is just not for me, like getting sprayed with perfume in the mouth. Hendricks is good, I really like the Midsummer.
I usually just go for gin and tonic but if theres any cocktails or mixed drinks that stand out I'd be happy to try them out.
>>
>>15110199
>like getting sprayed with perfume in the mouth
And then there's Monkey 47, with literally 47 botanicals in it.

>There are people on this very board who actually believe that ice cream isn’t food.
I demand JUSTICE! Let's have an ice cream thread!
6 replies and 2 images omitted. Click here to view.
>>
For me it's plain blue bell vanilla.
>>
File: bjresist.jpg (262 KB, 2000x1122)
262 KB
262 KB JPG
>>15110028
Your racism & bigotry sicken me
>>
Their """"ice cream"""" wasn't good before, now it's just obnoxious
>>
I wish it was easier for me to find just plain mint ice cream, I don't really care for chocolate chips in mint ice cream.
>>
Never had Ben & Jerry's because I'm not a bourgeois faggot
Fudgecicles are the only good kind of ice cream anyways.

File: 011.jpg (222 KB, 718x1280)
222 KB
222 KB JPG
Do you sometimes introduce your girlfriend to new foods, maybe from your culture, or does she introduce you to new foods?

How does she react, usually?

https://www.youtube.com/watch?v=RKcqBV4bRHs
https://www.youtube.com/watch?v=UjwQ-XoXtAI
170 replies and 19 images omitted. Click here to view.
>>
File deleted.
>>15098809
Looks just as sloppy as your code.
>>
>>15097829
I wish my boyfriend cooked for me... He's not experienced in the kitchen and i cook most of the time. But it would be nice if he would cook more dinner meals from time to time so i could have some extra study hours (med student so alot of study hours)
>>
>>15108500
The worst person I knew when I lived in Japan was a racist Canadian asshole. He had the worst case of yellow fever I'd ever seen, plus he hated multiculturalism even though his goddamn job was being a "cultural ambassador."
Anyway he married a Japanese woman who expressly wanted to marry a Canadian.
>>
>>15110179
Tell him that men cooking stuff is very sexy to you.
>>
I can outcook any pretentious faggot from a Michelin restaurant, but I expect the woman to cook, and to cook well. I'm fucked.

The Thanksgiving Cthurkey is done, everybody! Which part does everyone want?
>>
is that a headcrab from HL
>>
>>15110310
>reddit moment
>>
>>15110310
Get that shit outta my face

File: kankerburger.png (68 KB, 200x200)
68 KB
68 KB PNG
Fictional food you want to eat
24 replies and 12 images omitted. Click here to view.
>>
>>15109722
kys
>>
>>15110070
niddler love a mingamelon, haha, haha
>>
>>15109151
I want you... to sodomize... my black. BOTTOM.

stick it in me and piss. Snake hiss.
>>
File: i6LrySk.webm (437 KB, 244x172)
437 KB
437 KB WEBM
>>
>>15110070
I remember this show... better times anon...

File: homemade whopper 1.jpg (621 KB, 1210x1613)
621 KB
621 KB JPG
Do you ever try to make the perfect burger?
29 replies and 3 images omitted. Click here to view.
>>
>>15110040
I use some grizzly joes and a splash of worscheshire, double cheese and it always comes out prime
>>
>>15110072
but smash burgers are based
>smaller patties so you can stack them high
>crispy edges
>more room for cheese
>>
>>15110257
They are literally designed for diners and restraints for cost efficacy. If you make them at home you're just making a smaller burger with none of the benefits. Also, the reason there's more room for cheese is because the cheese is cheap American cheese designed to fill you up. Why do you think a majority of smash burgers are so cheap and simple in design.
>chopped iceburg lectuce.
>American cheese.
>Small patties.
Finally, the crispy edges are from the cheaper quality of beef and the small size of the patty cooking in oil. Smash burgers are literally held by their seems and cheese another reason why they're so crispy and also burn fast.

You're ripping yourself off by making them at home.
>>
>>15109609
i'm starting to get annoyed by seeing this picture every fucking day
>>
File: IMG_20201123_105222.jpg (1.35 MB, 2592x1944)
1.35 MB
1.35 MB JPG
>>15110332
>Making a delicious $1 burger at home is bad you need to pay $10 at some shitty fast-food joint

10 replies and 3 images omitted. Click here to view.
>>
>>15110051
That sounds pretty fun
>>
>>15110015
Coomers
>>
>>15110130
im not sure how much fun id personally have with it but since i cant really travel anywhere now id like to try airline food with some beer at home while watching a movie and pretending im flying. i miss the excitement of waiting in the airport and boarding a plane and going somewhere through the sky
>>
>>15110051
i wish msfs was vr compatible
>>
>>15109843
They're just microwaved meals, do you miss the lack of moisture in the air causing you to not taste anything?

How to make round balls that stay round?
21 replies and 2 images omitted. Click here to view.
>>
>>15109558
No! Kirby is too cute to eat!
>>
>>15109640
That soaking works just as well for sauteed meatballs. I like meat, seasoning, some onion, herbs, milk-soaked breadcrumbs, and one egg. Too much egg will toughen them and mess up the texture, same with a bad meat to crumb ratio. But if you get it right they're stupid tender and full of flavor.
>>
Sounds like your mixture isn't wet enough, add another egg. Using an ice cream scoop also helps and is much faster than rolling by hand.
>>
>>15109953
>more egg
WRONG.
>>
There is recipe for Persian meatballs that has no eggs, no binding, and they stay together fine. What makes meatballs fall apart is if the other stuff inside is too big... If the onions are not a fine dice, they are going to bust out and crack the meatball.

File: beouf.jpg (125 KB, 1360x2040)
125 KB
125 KB JPG
Anyone have any advanced experience with crock pot cooking / slow & low cooking in a dutch oven?
I've only done it probably 200 times in my life and there are a few things I cant figure out. #1: Brown the meat before putting it on low / into the crock pot for the mallard reaction to make sugar I get that, but what If I accidently overcrowd the browning part and steam cook the meat, can I just cook it long in the pot and have it break down still? I feel like sometimes this works and sometimes it doesnt unless there's another factor im missing. What are all you'r s experience with browning / potting meats?
10 replies omitted. Click here to view.
>>
>>15110305
Thank you I knew i did this but was afraid last night i'd dry it out even more keeping it going (even though it was slowly simmering in liquid)
>>
>>15110305
While this would be edible, it would not be palatable to most people.
>>
>>15110320
>>15110313
hmm, so you really do have to get the sequence right, even though it all happens over such a long time frame? I feel like i've fucked it up ~50% of the time and it's usually like only 5% worse. But last night my pork was pretty tough.
>>
>>15110313
Well you can add different ingredients at different times. For instance you'd put carrots in before you'd put potatoes in, or just add stuff at whatever time for desired doneness. You could slow cook some meat by itself for a period of a few hours, then start adding veggies
>>
>>15110317
Anon I’m just going to say this once, you don’t need to even use the crock pot to brown the meat. You can literally get any old cast iron pan, get it hotter than sin, and brown the meat in that. The only reason you brown it in the crock pot is to contain all of the meal to one dish and to consolidate flavor. That being said, when you brown something for a crock pot, you’re supposed to get that shit searing fucking hot and only use a small amount of meat so that you can totally brown the outside while not thoroughly cooking it. If it’s too difficult to do in the pot, you could use another pan and deglaze the pan well and dump all that shit into the crock pot. It’s basically no different.

https://www.youtube.com/watch?v=czzOb7JspwM

Is he right? Is meat really that bad? Is meat ONLY good because of the seasoning?
14 replies and 2 images omitted. Click here to view.
>>
>>15110249
Hence why I said "too much". A steak every once in awhile is fine but judging by half the posts on this board you would think everyone here just eats burgers and steaks every day.
>>
>>15110242
I would love to eat more fish but commercial fishing and polluting our waters has made fish hardly edible. I love seafood and would choose it even over beef, but it is so hard to source and since I live in the middle of the country it is also especially difficult to get.

>>15110265
These fast food motherfuckers problems don't come from them eating meat, its from eating shitty hyper processed snacks, sugary drinks, refined carbs, and oh yeah, copious amounts of BOOZE.
>>
>Is he right?
He is a nigga. That answers your question.
>>
>>15110315
Yeah I know I agree with your concerns about commercial fishing that's actually why I buy canned tuna. Because it's comes in a can that means it was never fished. So there's no worry about pollution.
>>
>>15109785
>Does anyone outside of children season their milk?
Sometimes yes. I like golden milk. I jsut put some turmeric, ginger, cinnamon and some pepper, all in powedered form into my milk and shake it up.

you will never make a burger that's this fucking amazing
31 replies and 4 images omitted. Click here to view.
>>
>>15109296
> green chili on burger

Based New Mexico anon. Damn i could go for a lottaburger right now
>>
>>15109302
>>15108435
Harris is going to be the acting president. They'll give Biden the Weekend at Bernie's treatment for 7.99999 years. Get ready for 16 years of crazy Hindu bitch rule.
>>
>>15108349
I would kill for that burger
>>
>>15108435
b-but /pol/ told me the election was rigged and trump is going to play 9-D chess to win the election back and stay in the white house for 4 more years
>>
>>15108349
HAHAHA

HERE WE GO, EVERYONE PAY ATTENTION TO THE WHITE PEOPLE COOKING

HEEEERE WE GO. RACIST IGNORANT PIGGIES, WHAT BLAND FILTH ARE WE COOKING TODAY

HUH?

make way for the KING
>>
>>15110327
Tastes too much like citrus

Ball darkening is my preference

File: pan.jpg (34 KB, 500x316)
34 KB
34 KB JPG
My parents in law decided to give me a dutch oven pan as a gift, and they suggested a le creuset or staub pan. But I was wondering, are these things actually worth 200 euros? I really don't care about brand name, I just want to get the best pan and have it be 100% healthy (no teflon, metal impurities, etc).

So are these pans actually worth getting?
Is enameled really the way to go?
And if yes, should I get a le crueset or staub? (and why?)
101 replies and 13 images omitted. Click here to view.
>>
>>15109688
Yeah melbourne I think
>>
>>15109800
I have used mine to smoke chili before. Enameled is just gay imo.
>>
File: do.png (187 KB, 568x520)
187 KB
187 KB PNG
I bought this cheap af enamel cast iron from target. I make great food in it and it only cost $40. I think Staub or LC might be a bit heavier/thicker but I doubt its worth the extra $200.
>>
Get one with a flat top lid without a handle as then you can use that a skillet
>>
>>15110253
Staub and LC also have slightly better/more durable enamel finishing but having used both Staub and a 90$ store-brand dutch oven from Loblaw's, the difference is pretty slight and not worth 100$+.

For me it's noodles, cinnamon chocolate meat sauce, and piles of cold processed cheese. It just doesn't get much better than this.
>>
>>15110243
Do Americans really?
>>
>>15110243
Is this the part where I pretend to be triggered?
>>
>>15110243
Noodles? I'm sure that's spaghetti.
>>
>>15110243
that sure is a lotta cheese man. i like cheese but man that's a lotta cheese.
>>
>>15110243
Why is /ck/ all of a sudden so obsessed with this shit? It's been posted for years but all of a sudden there are threads about it every single day

File: cha-ruoi.jpg (147 KB, 800x600)
147 KB
147 KB JPG
Chả rươi, or sand worm omelet, is a seasonal Vietnamese dish made with unsightly, two-inch-long sea worms that some say give the “delicacy” a caviar-like taste.

Every year, in late fall, street food stalls in northern Vietnam, particularly in Hanoi, serve a very special dish that looks very ordinary at first glance, but that actually contains a very peculiar ingredient. Chả rươi looks like a well-done egg dish mixed with various herbs, but owes its meaty texture and seafood taste to the ingredient that gives the treat its name – sand worms. Beaten egg, tangerine peel, onions, dill and spices, before the two-inch-long sea worms are added. The result is an ordinary-looking omelet with a very meaty kick that fans can’t get enough of in the months leading up to winter.

The “palolo” sand worm is not unique to Vietnam. It can be found along the coasts of many countries bordering the Pacific Ocean, including China, Japan, Indonesia or Samoa. In the latter, sand worms are fried and served with toast, baked into a loaf or even eaten alive. But why is it consumed for only one or two months out of a year? Well, it has to do with the sea creature’s mating habits.

Technically, only part of the palolo worm is harvested for consumption. Palolo sand worms reproduce by epitoky, a process in which the worms start growing specialized segments from the rear, which keep increasing until the worm can be clearly divided into two halves. These rear halves contain both eggs and sperm, and when its time to mate (usually during the ninth and tenth months of the lunar calendar), they break off from the worm and rise to the surface, forming large, slithering masses.


https://www.odditycentral.com/foods/cha-ruoi-vietnams-popular-worm-omelet.html
>>
File: cha-ruoi2.jpg (147 KB, 800x600)
147 KB
147 KB JPG
The sand worms continue to live on the bottom of the ocean, and can experience epitoky several times a year. Because humans only harvest some these adrift reproductive segments, the sand worm population isn’t affected.

In centuries past, fishermen and farmers had no idea when the slithering masses of worms would rise up to the surface, so spotting them was a matter of luck. People would leap into the water and catch as many worms as possible using nets or their bare hands.

Nowadays, however, farmers in Vietnam have started populating their lakes and paddy fields with the worms, as they can live in mud. When the worms rise up on specific days of the lunar calendar, they simply dry their lakes to harvest the precious ingredient. But because the sand worms have become a valuable resource in both Vietnam and China, farmers no longer consume them, preferring instead to sell them for profit.

Before being added to the chả rươi omelet, the sand worms have to be boiled to remove their tentacles and fishy smell. The latter is also combatted by the zesty tangerine peel and all the herbs. Still, the taste of sand worm can be too much for some people, so over time a less hardcore version of chả rươi emerged, one which contains more pork than worms. But for true chả rươi fans, the original, more expensive version is the only real option.

In the Vietnamese capital, Hanoi, cha ruoi is very popular this time of the year, and the smell of it fills the street, tempting some passers-by, and inducing a gag reflex in others.
>>
https://www.youtube.com/watch?v=Tz9R5FLnTeo&feature=emb_title
>>
>>15110290
Sounds good, anon, thanks for sharing. I'd love to try this.
>>
>>15110325
Seems hard to get wonder if they ship it.




Delete Post: [File Only] Style:
[1] [2] [3] [4] [5] [6] [7] [8] [9] [10]
[1] [2] [3] [4] [5] [6] [7] [8] [9] [10]
[Disable Mobile View / Use Desktop Site]

[Enable Mobile View / Use Mobile Site]

All trademarks and copyrights on this page are owned by their respective parties. Images uploaded are the responsibility of the Poster. Comments are owned by the Poster.