/ck/ - Food & Cooking

>>6367591
Try a sploosh of olive oil, a sploosh of balsamic vinegar, and some lemon juice. Let it sit in a freezer bag most of the day, then shake off the excess, slice it up, and toss it in. Worcestershire sauce is a good substitute for the vinegar, I've found. Works great for fajitas, too.

Cheeseburger with bacon, bleu cheese, and grilled green chili pepper on a toasted Kaiser roll. Bit of mayo on the bottom and a bit of Dijon on top.

>>6367558
I'll stick to what the Lodge manual that came with my dutch oven says, thanks. A very mild soapy solution is all you can use, and then only if you find the idea of no soap is 'too scary.'

I'll also stick to what three generations of little old ladies have hammered into my head, plus my camp-food-fanatic father. Call me a cast iron fundamentalist, I guess.

>>6367216
This. I'd actually throw it in a couple minutes before everything else is done and leave every scrap juicy pink on the inside.

>>6367099
Slather it with vegetable oil, turn the oven on warm, and stick it in for an hour. Then let it cool.

>>6367495
Hot water and an abrasive sponge. You NEVER touch cast iron with soap. Jesus.

>>6367465
Who the fuck wants to explain to their kids what that is? The fuck are they thinking?

Provided you're not one of these mutants that's built up a masochistic tolerance to spicy foods, or a MesoAmerican farmer (but I repeat myself), what is the best-tasting chili pepper in /ck/'s humble opinion? Chiefly for cooking and sauces? I'm coming to favor a couple Anaheims in my salsas for back heat and flavor along with a mature red jalapeno for heat (period).

You? At what level of maturity? Do you smoke or roast or prep it in any way? Dried or fresh?

>>6357184
Your great uncle is a slob hunter piece of shit.

That said, elk venison is god tier. Makes the world's greatest chili.

>>6357186
>.If you don't like gamey meats you probably wont be into elk any more than venison.
You mean 'game' meat? No animal humanely shot and dressed and bled and cooled is going to taste gamey.

Nothing wrong with plain Old Hickory/Ontario knives, IMHO. They're cheap and indestructible and sharp as fuck. Yes, they occasionally arrive with a light coating of surface rust and you have to put your own bevel on them. Big deal. It's a tool, not a status symbol.

>>6221652
>Resting time
/raises hand

Okay, why are we doing this again...?

>>6221608
If he didn't he just ate enough tannic acid to kill an elephant.

>>6221605
It's fine, OP. Make delicious soups and gravies out of it. It'll liquify as soon as it heats back up.

You think THAT looks horrible, try making pork stock sometime.

>>6220349
I don't doubt it. It prolly cost as much as a Jap knife, too.

Sorry... I'm sticking with Old Hickory and the cheap $3 sharpener I got at Ace hardware.

We do. We're the only ones who still make nice old fashioned economical carbon steel cutters. Kraut knives are nice, but 'high carbon' stainless is still a bitch to sharpen and they cost the better part of a hundred bucks.

Bust it up in the bottom of a pot, sautee some onions and bell pepper with it, dump in some chicken stock and a little wine and you've got some hella good soup.

>>6146142
>A dutch oven (preferably enameled) would be essential.
Fixed that for ya.

I went with the 6 1/2 quart Lodge enameled Dutch oven a few months ago, and it is now officially my favorite piece of cookware. Chili, soup, roast pork, artisinal bread -- it does it all and cleans up easy.

>>6127909
*I AM A JELLY DOUGHNUT*

>>6124853
The rule with beer is one cup of sugar per five gallons if you want it nice and bubbly, and half a cup if you want it sort of like an English pub ale. Any more than that will fucking detonate a glass beer bottle.

Little slivers of savory meat, like Italian sausage and BBQ pork.... or BBQ chicken.

You can also jazz up your rice by dosing the water with spices and flavorings or whatnot. Try some instant soup mix for starters.

ITT: We discover that Africans are wonderful cooks with food philosophically somewhere between Mexican and Punjabi, but all niggers and their SJW sympathizers are good for is fagging everything up with off-topic /pol/shit.

Seriously, get the mother fuck out of here.

>>6120489
Add half a cup of cornmeal to the dough, and sozzle the pan with a fuckload of olive oil. That plus 450 degrees makes a good load-bearing crust. Cheese goes on the bottom, crushed tomatoes on the top, so nothing burns. It's like upside-down cake.

>>6120391
Get lost, nigger. We're talking about food here.

(USER WAS WARNED FOR THIS POST)

>>6119303
What's a dalasi? What's magi? Stop being a cryptic hipster and give us the RECIPE, goddamit.