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/ck/ - Food & Cooking

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File: wang gang new channel.png (1.2 MB, 1404x887)
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New Wang Gang (王刚) channel just dropped
He eats and reviews restaurants
5 replies omitted. Click here to view.
I remember when restaurants were made of good, REAL, organic ingredients. We've fallen from His grace. : (
I think the stool gimmick sucks, they're better off getting real tables
>no cooked dog or rat
Does he not do Chinese cooking?
I think you don't understand China.
It's a cheap eatery. There's clearly no room for tables. Cheap food, cheap service. Simple enough.

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7 replies and 2 images omitted. Click here to view.
I had sex with the lightskinned version of the one on the right once.
Whoops, I meant left. Would never be caught dead with a white girl.
>implying they don't have interns making canned posts with canned pics every couple of days
How hard do you think that is?
>from left to right, the three stages of being fucked by a big black dick
Heads, I keep posting about fast food. Tails, you die.


Let's try that again.

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They're hot dogs not fucking "glizzys "
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You lost the war. They are glizzys now
He can’t he was just euthanized to free up resources for Pakistanis
>nooooo you need to embrace my gay forced monkeyspeak meme, this isn't very fleek word fr ongod yeet
They're actually frankfurters
No one says glizzy unironically. You just call them that when you want to make fun of someone for eating something phallic.

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Has he gone too far?
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I would never make anything like this but Chef John is my go-to if I need a quick recipe or idea of how to make something. No frills, no bullshit, always good.
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>halloween recipes already
do it early so you have a higher chance of being in a
they know exactly what they're doing.
when talibans take over they have to make youtubers do it for free again
I like Halloween and I like spooky treats, but it's limited to the wrapper having a cartoon skeleton or witch on it. I'm not eating gross looking shit like that.

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Is it worth the trouble, the short shelf life, and the risk of serious illness?
7 replies omitted. Click here to view.
Nah, it smells like you’re licking an udder.
Raw milk does not go bad faster. Raw milk clabbers, which makes it into a sort of yogurt that is totally fine to consume.

Pasteurized milk goes bad and will make you sick if you drink it.
>the risk of serious illness?
you're american. or canadian. or both.
raw milk is a staple food.
not if you live in north americas.
why is your cattle so fucked up and ull of diease?
i just ate a half pound of raw liver.
>north america
>your cattle
>a half pound
You gave yourself away, Amerifriend

How do we feel about Beyond Meat in general?
11 replies and 2 images omitted. Click here to view.
the real question is why does this bother you so much?
stuff like is i feel is made to make being a vegan easier to start with. it's also nice to be able to enjoy these foods once in a while.
People are mad because vegans trigger them, but it's not that bad. Chicken is probably the best substitute in terms of actual replication. A lot of brands have gotten it down quite well. I know a few nuggie boys, personally, who are not vegan and have switched to vegan nugs or consider them a serious option in their rotation. I haven't had fake chicken in any other form fwiw.

For beef alternatives impossible meats are better. They synthesize heme from plants to make it taste bloody. Neither is the best burger you ever ate I haven't heard any meat eater prefer this to actual beef.

That said I mostly eat veggies, legumes, tofu, and rice, I think eating real foods is the best way to be vegan plus I like cooking.

As far as health is concerned, nuggie boys and burger boys aren't in it for the health, so IDK why anyone cares, they're maybe a bit better than the genuine article, but also less protein dense, so it depends on what your minmaxing for.
bet its cooked in the meat fryer.
Honestly, if they would crush up a multivitamin and stuff it in a fake burger, I would be totally cool with that.

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What is /ck/'s opinion on snack bags?
>hairy legs so you know they're grown men
>wearing a children's brony shirt
>all huddled around a literal garbage bag of goyslop
>feminine hands
>one is taking a picture for instagram
these guys suck each other's dicks confirmed
>>hairy legs so you know they're grown men
Not so fast....
I like them. that one looks shit though

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This thread is for discussing teas, tisanes, and other herbal infusions.
info: types of tea, where to get tea, how to brew tea
previous thread: >>19727593
154 replies and 29 images omitted. Click here to view.
>in most black teas you can see the shiny organics floating on top of the water
I lot of that is minerals in hard water binding to compounds in the tea and separating out. You get far less tea scum with soft water.
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So ive had 4-5 sessions with this 2021 tea spirt cake from mengku tea factory. The tea spirit recipe had been around since the mid 2000s as a yearly production, it was discontinued in 2017 and replaced with "good flavor great accomplishment". That was supposed to be a tweaked and improved recepie, but im guessing they became less selective about materials used, and tweaked it to present as a modern boutique style production. I guess not all consumers were happy with that at in 2021 they brought back tea spirit while keeping the other line as well. I had the 2020 good flavor great accomplishment and it was probably my favorite tea last year, good bitterness and astringency, beautiful contemporary processing, nice floral fruity tones etc. The 2021 tea spirit is a very different beast. It seems like they really made a point with this cake to prove they could make an old school production, it doesn't have smoke, or not much, but it has that clasic factory tea thick broth herbal flavor, the sweetness lasts and lasts on the tongue, maybe the tiniest hit of char, as if they just included it to prove they could. Heavier processing, more rolling, a bit higher compression. To be clear this is not a mid 2000s xiaguan number recipie, this lacks the harshness and rough edges of bush tea. But this is very much a beautiful clean example of more classical puer processing with some quite decent material. Unlike some modern mengku TF productions this is supposed to be all sun dreid and i believe also all wok fired, instead of being loaded into sha quing machines. Not quite the tea i was expecting but a damn nice change of pace since all ive been drinking lately are modern greenish boutique raws and single village productions. Now i need to pick up a more recent good flavor great accomplishment cake and see how it compares.
~12¢ a gram shipped from tea-expert, not too shabby.
If i had any complaints i wouldn't mind a bit more punchy bitterness.
Organic, volatile compounds?
This isn't Mengku Rongshi, right?
It is mengku rongshi. Calling it mengku tea factory is technically correct but i probably should have just stuck with rongshi since that's what all the vendors call it.

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>is the superior grain in your path
especially the ergot growing kind
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that's not barley
sell me on barley

should one make steam in their oven when baking rye bread or will it weaken the final result?
>should one
fuck off reddit
kanker op

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This Saturday I'm baking some pizzas for my girlfriend and some friends.
Here we have the water and salt, already weighed out, before I dissolve the salt into the water.
2 replies and 2 images omitted. Click here to view.
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I knead the dough at setting 2 on my mixer for 4 minutes then wait 10 minutes and mix it for another 4 to finish it.
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At this point I let it bulk ferment at room temperature in my basement until tomorrow morning when I will ball it then return it to the basement.
This is the dough recipe I used for this batch of pizza dough.
The calculator is called calbal.
Making a Neapolitan style by the looks of things. What kind of oven are you baking it in?
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A pizza oven

Recommend me the best whiskey or scotch you can get for 100$ at total wine
Crap I meant to post this in the sip thread sorry

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i have a bag of picrel (chicken frames) that i want to take a few out to make stock with. problem is, i can't pull out only a few because they're frozen solid in my freezer. can i thaw the whole bag, take what i need, then refreeze the bag? will i die?
6 replies omitted. Click here to view.
i got them heavily discounted from my local shop. i have 2.5kg of chicken carcasses now, and that is way too much to fit into my slow cooker.

i think i might wrap it in a few layers of rubbish bags and whack it with a baseball bat a few times to dislodge some pieces. sound like a good plan?
It's fine. Alternatively, you can roast the whole lot with some vegetables then refreeze all of that in portions that will fit in your slow cooker.
do you have a saw or serrated bread knife you're willing to kill? Chicken frames aren't very sturdy, you could probably cut them without issue.
Serated knife
Cut as much as you need
Cling wrap the portion you dont need
Back the freezer

Do it.
That's an excellent way to unintentionally self-mutilate when the blade slips and jumps from attempting to cut ice. It would be best to use a cleaver or hatchet to cut blocks of frozen meat, bone, and cartilage.

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What is it with Italians being super autistic over how you make Italian food? Half the time its Italian Americans too and not actual Italian people. You never see it with any other culture to the extent of Italians.
48 replies and 1 image omitted. Click here to view.
It's funny watching a person appreciating a dish that was made by his grandparents, because it reminds him of his heritage and family? Why are non-Italians so deracinated and evil?
im an italian and i make my italian recipes as i like it, so my carbonaras have cream and bacon strips instead of guanciale, yet i still call it a carbonara because fuck its close enough. there is a difference between a traditional dish and one you make yourself.
Anon, carbonara with cream and bacon is made for pranks, you're not supposed to really eat it
>What is it with Italians being super autistic over how you make Italian food?
if you care about something, you aggressively defend it. to do otherwise is to lose it forever.
A boppity boopity?

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I recently discovered this miracle sugar substitute which has only 1/10th the calories of sugar and is also completely safe for diabetics and all that stuff. Also, unlike most sweeteners out there it works very well as a sugar replacement in cooking and in all manners in which you'd normally use sugar.

Those are all the pros of it. But there is one MAJOR con: this stuff is expensive. You can buy it in grocery stores, but its not cheap. I have a bottle of Allulose syrup which says it was made by enzymes from non-GMO corn.

So how exactly do they do it? Obviously they can do it, because they do. But is it possible for someone to make their own allulose in their own home? I'd love to be able to do this myself to be able to have an unlimited supply of this miracle substance without having to pay a huge sum for it like I have to when I buy it at the store.

If anyone knows how to create it please let me know. I can't find any instructions anywhere on the internet on how to make it. I figure here would be the place to ask. Thanks in advance.
It’ll also make you shit your pants if you eat too much of it.
>completely safe
just like every single other "safe" substitute
>Starts in nature
Finished in the lab
It exists in nature in small amounts naturally. Its not an artificial chemical. Its just very rare in nature. The question is how do we make it in large quantities.
You will need enzymes and a bioreactor. You cannot make it at home.

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