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/ck/ - Food & Cooking

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Arby Q
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I miss this little nigga like you wouldn't believe
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arby starts with an a so it would be abq
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god, arby's used to kick fuckin ass

Which seeds/nuts do you use in your recipes? How do you use them? How do you source them?
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this is you op. don’t try to start this shit up again if you know what’s good for you. ima cook up a fresh, hot, sweaty batch of deez for ya
The hot word on the street, in Discord debate servers, and on /fit/ is that seeds and nuts have 'anti-nutrients'
For some reason sunflower seeds taste like ass to me. Pecans are pretty shit too.
Almonds, pistachios and cashews are the best. I source them from the grocery store. I don't know where else I would find them.

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Post that one snack you just keep going back to.
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those stick to your teeth real bad. very dry.
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I buy these in the giant bag and individual bags both, and they are just perfectly salty and filling too
>Carmel popcorn with nuts.
oh lord.
that might top crinkle potato chips.
It is very close.
If I had fake teeth, I'd probably eat Carmel popcorn as a snack all the time.
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This is like (real) crack

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>love licorice, anise
>buy these on a whim
>cats are pretty good, good flavor but not my favorite texture
>drops are nice and soft, with a sweet anise flavor, probably my favorite
>coins are actually pretty good, mild salt flavor goes nicely with sweetness
>double salt feel like I'm poisoning myself with sodium
>strong odor of cat piss/ammonia in my nose
Eurofags, what the fuck?
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as we all know, salty coins and milk is the best combo
> feel like I'm poisoning myself with sodium
The salt is ammonium chloride so that's unexpected
>>strong odor of cat piss/ammonia in my nose
the ammonia additive were purported to soothe a sore through and runny/stuffy nose.
I think in general, real natural black licorice is known to be toxic to your liver. Serious but true. So, eliminate the real stuff, or else truly eat in moderation.
Ok well I was trying to avoid redundancy by saying "salt" too many times. You know what I meant.
>cats: sweet and firm
Is it actually properly chewy like leather? I love hard licorice but can never find it

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No baking general?

I made some taro buns.
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Cin rolls :3
>Maybe thats because no one on here actually cooks.
Where do you go for actual cooking discussions and whatnot? Basically the same concept as this board but actually on-topic and people cooking daily.
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Sourdough bread fermented over night in the fridge. Sunflower and pumpkin seeds with two local flours in the dough. Roughly 30% whole grain.
Lookin good bros
stop tainting asian food OP. white people stay out of asia

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Can we appreciate how good some medieval food actually is?

>be some duke or baron
>eat pork, swans, lamb, and bread all with your hands
>wine as beverage

I could live with this.
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>a raw onion for dinner
Raw onions are good, don't disrespect the onion

This gave me a chuckle and it makes sense.
>educate yourself!
>links an edutainmen youtube video
It is very obvious that you are a stupid person and likely every correct fact you know has been learned on accident and not because you actually went out and learned something.
Interesting spicing.
Very complex and layered. Its like Indian food if everything tasted like thanksgiving.
If memory serves there was a Japanese court era that was constantly on the edge of starving to death because they only ate this super processed type of white rice that had basically no nutritional content. Like an entire court of anorexics.

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How come ADHD chefs are better than normie cooks?
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just because you're better than your coworkers doesn't mean other people with your disability are as well
We all do both. The owner/exec will try to make sure people work to their strengths on anything heavy, but we all get cross training. Some of the more difficult services get a little hairy, but the professionalism and general skill of the crew makes it seem easier - difficult but possible if that makes sense.
>Muh self diagnosed mental illness!
I miss when chefs were just meth addicts, not "quirky" meth addicts.
cry more normie

Just opened a bag up like this and it was covered in ice crystals. I only bought it maybe 2 weeks ago.

Is it safe to eat? And why would it be covered in Ice if I never opened the bag before?
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the food jew strikes again
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Don't ever buy frozen chicken.

Buy them cheap from your grocery and freeze them yourself by ones that aren't pumped with 15% solution.

Or else you will get this.
Your bag probably had a small split in it somewhere then. I'd still eat it, it's just gonna be a bit freezer burned.
That thread was shit anyway
Put it in the oven, but dont put a lid on it. That way the moisture can steam off the chicken, as opposed to the chicken getting steamed. And of course, flip it halfway through. GL unskilled Anon.

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I use my index finger as a guide for my knife and i've never once cut myself thus far. Been doing this for years.
I cut slowly and watch myself when I do it.
Cutting like you do feels awkward and is no fun.

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i stopped using vegetable and sneed oils but olive oil doesnt really work for chinese food. what am i supposed to use?
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Well i knew a lass once who hade the same problem Betty was her name, so Betty bought a bit of butter, butt the butter was bitter so Betty bought another bit of butter, that butter wasn't bitter so Betty bit the butter and said the butter was better bitter!
Anyways try butter
>monosaturated like coconut oil
Coconut is mostly saturated, with a little bit of monounsaturated, and barely any polyunsaturated.
Just don't try to talk to the people shopping there unless directly spoken to first.
Don't want to get stabbed.
You take your meds, fatty.
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>Faith healing works though.

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Which one do you like the most?
Right now I think those two on pic are the best. The Habanero one especially.
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I tried Vermont and I think is meh
But nips have no taste so it makes sense
Java is hands-down the best boxed curry you can get (at least jn the states; no idea about Canada or LatAm) east of Hawaii. I've eaten a lot of Japanese curry both in the US and abroad and tried all of the different brands - Golden, Vermont, Tasty, etc.- and compared to Java they're all crap because Java has way more depth of flavor than any of them. I don't know if the others just coast on nostalgia and economy a la Stouffer's or what but the difference is night and day. I will also claim, however, that any curry restaurant mogs Java brutally and even a moderate effort can turn that S&B powder into something almost as good.
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It's not. Spices were an expensive luxury. If you could afford spices you could afford fresh meat. Curry was most likely invented by rich people using a shitload of spices to show everybody how rich they were.
It's easy to make your own Japanese-style curry. Start with flour+butter roux, then add curry powder (mainstream supermarket type, not anything "authentic"), tomato ketchup, and Worcestershire sauce. Optionally add a little bit of chilli powder. Then stir in meat stock until you get a sauce of the desired consistency, and add meat and vegetables. Optionally add honey or grated apple.

Jamie Oliver says 1kg of bread flour, 620 ml of water and 1 teaspoon of water makes 2 loaves of bread. So I have halved the ingredients and weighed 500 grams of bread flour. Why does bread need so much flour for 1 loaf, it takes up the whole pan nearly? Dosen't make sense
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is cake flour good for you?
are starch flours good for you?
Either you're trying to make bread at the north pole or your yeast is dead.
is this you >>18388826
Unless you're making a super high hydration dough with a ton of gluten like a foccacia or paine de cristal, the dough doesn't grow that hugely desu.
500g/loaf is pretty typical for an average size bread loaf that will rise a bit above the loaf pan edges.
starch is great for you IF you do not eat any sugar or what with it.
I season starchy things with aspartame.

It's just dehydrated potato blended up and poured into a package.
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Microwave a glass of water, then mix the water with the instant potatoes and stir.

Do you have something against microwaving water?
Mostly because the texture is shit. Which makes or breaks mashed potatos
>It's just dehydrated potato
>blended up
that is the problem
the potatoes should be CRUSHED not BLENDED
>why do people hate instant mashed potatoes
because the majority of people, proven by covid, hate science so the idea of potatoes coming from dust scares them because they don't understand the science behind it and immediately demonize it.

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Is instant coffee inherently bad? I bought pic related and it's pretty decent, better than anything I can make in a moka pot.
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It's fine.
Just don't expect it to match something from a drip machine unless you dress it up.
Gets the job done, thats enough for me.
I dont even know if I ever drank a good coffee. Everything seems to have the same bitter taste that needs a lot of sugar to be drinkable.
Nah it's good, honestly coffee isn't worth getting autistic about
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nescafe is unironically 4chan brand

>mice love cheese...even though these isn’t naturally occurring
>birds love bread...even though bread isn’t naturally occurring
>elephants love peanuts...even though they’re 10000 time the size of a peanut
>cats love milk...even though they only have natural access to milk around birth
>rabbits love carrots...even though carrots grow underground and rabbits are not subterranean creatures
Why are humans like this? Where did these /ck/ - Food & Cooking misconceptions come from?
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speaking of gets….
rip OP, he died as he lived: a faggot
Someone went real quiet after this post.
>rabbits love carrots...even though carrots grow underground and rabbits are not subterranean creatures
this is a bit of a reach, rabbits burrow

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