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2023-11: Warosu is now out of extended maintenance.

/ck/ - Food & Cooking

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File: 84 KB, 628x945, Marbled-rye-bread-recipe-Domestic-Gothess.jpg [View same] [iqdb] [saucenao] [google]
20511308 No.20511308 [Reply] [Original]

for me its marbled rye

>> No.20511317

>>20511308
>interracial mixing
*pukes*


File: 30 KB, 480x360, zyzz.jpg [View same] [iqdb] [saucenao] [google]
20511295 No.20511295 [Reply] [Original]

>19M poorfag who doesn't know how to cook
Spend around 300-400$ monthly on food ( Really bad I know)

Can anyone give me cheap and somewhat easy recipes to make at home. (beginner - intermediate)

Also worth mentioning that I'm trying to put more muscle on at the gym.
I have a Costco membership as well.

Please help. TIA

>> No.20511297

Rice cooker, rice, can of chili and beans and some shredded cheese on top.

>> No.20511306

Dry beans. Soak overnight. Boil until soft.
Chicken. Cut into desired pieces. Preheat oven to 375. Season chicken with salt and pepper. Bake for 20 minutes.
Rice. Put it in a rice cooker or boil it in a pot.
Put it all together. Poor meals for days.


File: 69 KB, 526x526, 44085336.jpg [View same] [iqdb] [saucenao] [google]
20511284 No.20511284 [Reply] [Original]

>yeah I'm bri'ish, how did you know?

It's time faggots, post fridge and I'll guess where you're from


File: 216 KB, 1254x688, kn_20ramsay_20eating_20pizza.0.jpg [View same] [iqdb] [saucenao] [google]
20511276 No.20511276 [Reply] [Original]

why is this bad pizza?

>> No.20511304

>>20511276
It was kind of raw, it was really greasy, you really needed to eat it with a knife and fork, and if you managed to eat two slices your insides could explode

AND THE WALLS WERE CLOWN

>> No.20511310

>>20511304
*S


File: 36 KB, 636x333, cry-3.jpg [View same] [iqdb] [saucenao] [google]
20511266 No.20511266 [Reply] [Original]

What's the spiciest / highest SHU food you're willing to eat?

5 replies omitted. Click Reply to view.
>> No.20511290

>>20511266
That video is God-tier ryona, the brunette is a trooper.

>> No.20511294

Sometimes I go ghost pepper when I need to feel something.

>> No.20511298

>>20511290
why is she crying? her grandma died or something?

>> No.20511305
File: 81 KB, 680x679, 875.jpg [View same] [iqdb] [saucenao] [google]
20511305

>Scoville unit

>> No.20511309

>>20511305
>I am too white for spicy food
Dang, that's rough anon. Stay strong.


File: 21 KB, 300x250, 1696396033500.png [View same] [iqdb] [saucenao] [google]
20511212 No.20511212 [Reply] [Original]

>the one guy who freaks out if you deviate slightly from the recipe
What was his name?


File: 20 KB, 480x360, gn.jpg [View same] [iqdb] [saucenao] [google]
20511147 No.20511147 [Reply] [Original]

whats the deal with grape nuts?
open the box:
no grapes,
no nuts.

1 replies omitted. Click Reply to view.
>> No.20511158

>>20511147
How stupid are you? It's "grapenuts", which is French for barley (pronounced grappehnoo). Fucking hell, the dimwittery.

>> No.20511177

rather eat ape nuts desu

>> No.20511197

It’s because they’re grape and make me go nuts :3

>> No.20511209
File: 66 KB, 646x561, wheaties-bruce.jpg [View same] [iqdb] [saucenao] [google]
20511209

>>20511147
That looks like Brucina stuff and should be regarded as highly suspicios.

>> No.20511271

>>20511158
"orge" is french for barley


File: 258 KB, 460x580, IMG_9766.jpg [View same] [iqdb] [saucenao] [google]
20511126 No.20511126 [Reply] [Original]

got a ton of leftover dried ancho, guajillo and árbol chilies from making birria a couple weeks back. can i deseed them all and make a big bottle of hot sauce with them? do they have to be separate for sauce? or just save them for cooking later? i don’t want to keep them around forever because of bugs/humidity. thanks for any advice.


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20511111 No.20511111 [Reply] [Original]

>barely have confidence in making a burger
>now I'm gonna try this
I feel this is beyond my scope.

15 replies omitted. Click Reply to view.
>> No.20511240

>>20511223
yeah this thread sucks

brings out the worst in everyone in this board

learn to cook and take things not so seriously kid

maybe your "feelings" lmao - won't be so hurt

dont give a fuck cuz im eating good unlike you bich-nga asses paying $27 for what is 0.77lb of cookin'

why am i even here - this isn't the brewing thread

>> No.20511260

>>20511215
>>20511240
It's $20

>> No.20511277

>>20511111
anon, let it rest at room temprature for a bit, get a good sear on the outside and then lower the heat and turn often.

Use a termometer to temp.

If it's your first time doing steak, don't do anything spice wise besides salt and pepper. get the sides and edges too. Right now you've got a decent supermarket steak, you can show it a bit of love and you'll do fine. This isn't smoking a brisket or some mildly more involved shit. Give it some attention for like 10minutes, let it rest 10 minutes, slice it against the grain and enjoy. While i don't care how you like it, do remember it's not actual blood when you cut it, it's myoglobin (globin dese nuts)

Once you've done that a few times, and you don't feel like you're gonna panic doing it, then we can talk about shit like a reverse sear, butter basting, sous vide, etc.

>> No.20511288

>>20511111
>$26.99/lbs
>doesn't say what USDA grade so probably ungraded or USDA choice at best.
I'll pass unless I can't find anything else that looks decent.
>>20511219
>$29.99/lbs
>USDA Prime
>just requires 10-20 minutes of knife work to make your steaks
nice find

>> No.20511291

>>20511111
won't learn without fucking it up


File: 42 KB, 800x450, SPS_Hot-Sauces_Sriracha-Style-Hot-Sauces-Hero_8514.jpg [View same] [iqdb] [saucenao] [google]
20511094 No.20511094 [Reply] [Original]

What is the best sriracha if you can't get a hold of rooster? I've seen the goose brand everywhere but I have no idea if it's good or not.

>> No.20511098

>>20511094
Sriracha is trash unless you are eating ramen 5 times a week. And if so you need to take a good look at your life.

>> No.20511103

hoy fong Sriracha changed their recipe after cutting ties with the sole farm that grew their red jalapenos. the original isn't even good anymore

>> No.20511109

>>20511103
Yeah and they just announced they were stopping production again. I have no idea why they shot themselves in the head like this and how they can even stay in business if they don't produce product.

>> No.20511151
File: 592 KB, 2560x2560, 91XxcwDTk0L.jpg [View same] [iqdb] [saucenao] [google]
20511151

>>20511094
>>20511103
Underwood Ranches, the original farm, sells it themselves now. I got a two pack at Costco but I'm not that far from where they're grown and don't know if you'd find it there in other parts of the country.


File: 76 KB, 306x276, chicken.jpg [View same] [iqdb] [saucenao] [google]
20511089 No.20511089 [Reply] [Original]

okay, but is this called a chicken sandwich or a chicken burger?

4 replies omitted. Click Reply to view.
>> No.20511180
File: 86 KB, 1024x991, 1685456368095119.jpg [View same] [iqdb] [saucenao] [google]
20511180

>>20511172
ground meat formed into a patty= burger
solid piece of meat in between bread=sandwich

>> No.20511235

>>20511180
''In Britain, the British Sandwich Association defines a sandwich as "any form of bread with a filling, generally assembled cold", a definition which includes wraps and bagels, but excludes dishes assembled and served hot, such as burgers.''

I'm with brits on this one

>> No.20511239

>>20511089
Add bacon to that chicken filet burger, nothing wrong with some ketchup either and maybe a tomato slice or two.

>> No.20511249

>>20511235
The brits aren't even with the brits on that one.

https://www.britishsandwichweek.com/what-is-a-sandwich/

>Wraps account for about 5% of all sandwich sales in major retailers. The big new thing with wraps has been the hot wrap, with a number of new products being launched recently. They really do taste great hot!

>Panini sandwiches are also gaining in popularity – last year their sales rose by 14% in major retailers, although they still only account for around 2% of sandwich sales.

>> No.20511265

>>20511089
Chicken sandwich, a fried chicken sandwich to be specific


File: 721 KB, 1536x2048, 72E80AC1-84AF-4ECF-8697-46032251060D.jpg [View same] [iqdb] [saucenao] [google]
20511073 No.20511073 [Reply] [Original]

Food should look good, don’t you think?

>> No.20511077

>>20511073
You rubed this barb? Nice job


File: 279 KB, 763x1612, 20240520_153723.jpg [View same] [iqdb] [saucenao] [google]
20511025 No.20511025 [Reply] [Original]

>with a hint of vermouth
This FUCKING gelato isn't "DOUBLE DARK CHOCOLATE", it's "DOUBLE DARK CHOCOLATE AND GRAPE". Vermouth is made of fucking grapes, and it's GROSS.

12 replies omitted. Click Reply to view.
>> No.20511203

>>20511198
Yeah maybe... Still, you're a pathetic valid little cunt. Absolutely loathsome

>> No.20511204

>>20511189
>>20511193
>>20511198
So we've given up on finding Carmen Sandiego?

>> No.20511211

>>20511025
Fuck gelato

>> No.20511218

>>20511211
The other flavors from this brand are pretty good. I only buy them half off though because my supermarket has faulty freezers and cycles ice cream to the clearance section constantly, so there's no point in buying full price. The pistachio talenti is ace

>> No.20511255

rage bait thread, do not reply


File: 516 KB, 1079x822, Screenshot_20240520_222923_Gallery.jpg [View same] [iqdb] [saucenao] [google]
20510997 No.20510997 [Reply] [Original]

How many tapeworm eggs do you think are in this picture

>> No.20511017

>>20510997
What's the point of opening two thread in two different board at the same time?
You have nothing better to do?

>> No.20511021

>>20511017
He craves attention

>> No.20511062

>>20511017
I crave attention.

>> No.20511064

>>20511017
One on /ck/ because it's about food and the other on /pol/ because parasites are political.


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20510976 No.20510976 [Reply] [Original]

Have you ever dieted before?
And I don't mean "diet" in the sense of "eating less", I'm talking about keto, Jenny Craig, those types.

7 replies omitted. Click Reply to view.
>> No.20511008

>>20511005
guess I just don't see the point in asking a yes/no question with no discussion

>> No.20511012

>>20511008
there's been discussion this whole time, what are you talking about?
if you reply "yes" and say nothing else then yeah, there's no discussion there, but that's on you

>> No.20511082

>>20510976
I did that "super fat smash" diet that they advertised on VH1's Celebrity Fit Club (circa ~2003 I think). It worked really well.

>> No.20511124

>>20510976
not doing any weird shit, just lean bulking at a calorie deficit
maybe it'll work out, maybe not, we'll see
I'm getting stronger and lifting heavier weights each week, so I must be doing something right
I started out at 50 kilos, went to 60 after bulking, now I'm down to 57
I'd imagine I'm losing the fat and other shit and gaining muscle
/fit/ bros recommended me 1500 calories a day, but I'm trying to eat a little less
I don't really count, but I eat 1 chicken breast a day + 1 liter of milk + 3 eggs, that amounts to about 1100 calories and 100 grams of protein, and I eat some light snacks from time to time and maybe a banana or two or some carbs that have fiber, like buckwheat, and surprisingly, pasta
apparently, pasta has a good amount of fiber, learned about it when I had (WARNING) diarrhea, plain cooked spaghetti without sauce is great for diarrhea

>> No.20511157

OMAD is the easiest and most effective diet. doing anything else is a waste of time and effort


File: 115 KB, 1104x1011, 1716232271856.jpg [View same] [iqdb] [saucenao] [google]
20510966 No.20510966 [Reply] [Original]

How do you properly marinate poultry?

Here's what I do and it doesn't work as good as I want
>pour sneed oil in a bowl
>add lemon juice and powdered spices
>add the slices of meat
>mix everything with my hand until meat is completely covered
>let it soak in in the fridge for a few hours
Unfortunately the spices never real soak into the meat. All I get after cooking is a thin layer of marinate on the surface but the interior tastes dry and bland. What am I doing wrong?

2 replies omitted. Click Reply to view.
>> No.20511026

>>20510966
Do it overnight.

>> No.20511030

score the poultry, marinate overnight

>> No.20511043

>>20510966
Salt. Only salt will penetrate the meat. An acid component will tenderize. Everything else is just surface level flavors.

>> No.20511051

I've had success with a LOT of stabbing, scoring and chopping it up into smaller pieces.

>> No.20511055

>>20511043
No other compounds will cross through by osmosis
You can see this if you get some Prague powder (quick cure kind)
Take a pork tenderloin and chop it into sections, lengthwise
Brine the pork in a salt/cure mix (do the math if you plan to eat it)
Then cook one piece after 1 hour, then the next day, cook another piece, then another day
When you cook into them you'll see a pink line that travels through the meat
The pieces that are brined longer the pink line will be deeper in
It tastes completely differently, too
You see the same thing with well-smoked meats


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20510950 No.20510950 [Reply] [Original]

What's the most bizarre food you've ever eaten? For me it was
>pickled octopus tentacles
they were not good.

>> No.20510960

Ant larvae on raw beef.

>> No.20510962

>>20510960
african cuisine just hits different

>> No.20510977

>>20510962
Thai. Had it in northern Thailand.


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20510929 No.20510929 [Reply] [Original]

You guys enjoy seafood?

12 replies omitted. Click Reply to view.
>> No.20511016

>>20510986
You probably don’t like seafood

>> No.20511090

>>20510929
awooga

>> No.20511102

>>20510929
yeah i sea food i eat it haha.

>> No.20511253

>>20510929
race mixing is bad for society

>> No.20511257

>>20510929

This would be $60 in New Jersey


File: 389 KB, 2000x2000, smoked-cheddar-cheese-blend-3-pack-031054-1-159120701.jpg [View same] [iqdb] [saucenao] [google]
20510922 No.20510922 [Reply] [Original]

I used the word "smochi" for "smoked cheese". You can use that word too if you like.

7 replies omitted. Click Reply to view.
>> No.20511130
File: 62 KB, 800x531, Government-USDA_cheese.jpg [View same] [iqdb] [saucenao] [google]
20511130

>>20510922
Enjoy your "government cheese"

>> No.20511134

>>20511130
domestic programs?

>> No.20511137

>>20511130
americans when food doesn't have marketing on it

>> No.20511146

>>20510922
Lelelel, I call it smeagol uwu

>> No.20511164

>>20510922
I call green onions "gronions"


File: 4 KB, 217x248, 1453602010412.jpg [View same] [iqdb] [saucenao] [google]
20510906 No.20510906 [Reply] [Original]

>McChickens are nearly 6 dollars now
so what's the current cheapo fast food joint now that McDonalds went full retarded?

16 replies omitted. Click Reply to view.
>> No.20511196

>>20510906
It's called a butcher and a stove

>> No.20511256

>>20510906
MC-Tenchu a real chicken, benefit.

>> No.20511267

>>20511192
Damn he mopped the floor with you lol. Unlike the workers at Jacking Off In The Box.

>> No.20511270

>>20510906
Taco bell, although they have gone full retard with some of their prices as well (cheesy gordita crunch lmao)

>> No.20511282

>>20510906
Chinese buffet. Load that sucker up, three whole meals worth of food for $15.