/ck/ - Food & Cooking

Bumping one last time with some shitty sushi I made today. Tasty, but boy does it look shitty.

>>3795823

I live in the nearest town to Jellico, TN. Well, almost. First Kentuckyfag I've seen on 4chan who didn't care to say he was from Kentucky.

>>3795786
What part of Kentucky? Kentuckyfag here, too.

>>3795561

A manual that's all chinkified. Tell me where that google search yields a chart for bamboo steamer vegetable times.

>>3795551
Neither. Especially after you consider the 30lbs of weight from extra skin. Sheesh.

>>3795544

Male. Sorry.

>>3795542
Already had a rice cooker and wanted to buy 2 tier bamboo steamer for ease of use. Just looking for something to use as a guide if I plan on using it in the future for any dinners/etc.

>>3795522
Oh, not just vegetables. Everything. But vegetables would be a great start.

Hey, /ck/, I just purchased a bamboo steamer. I'm looking for a chart that lists steaming times for different vegetables. In return, arm skin.

Captcha: you tyGents

>>3795441
CHICKPEA CRUSTED TILAPIA

COMING SOON

I also don't know. If you've ever tasted wild rabbit or wild squirrel, that's the essential earthy flavor I get from chickpeas.

>>3795435

I put it on everything for my wife because she eats such shitty meals that I kinda feel like it saves it, at least nutritionally. ;_;

>>3795372
It's good, right? Tried it on popcorn?

>>3795400

That looks tasty. I might do a sammich for my wife with that. Thanks, newfriend.

Cheesy roasted chickpeas. Olive oil, nutritional yeast, oven. They get crunchy and awesome.

>>3793870

People come to /ck/ to hear advice from people with real experience, not allrecipes wannabe chefs (like me).

>>3793507

If you've actually cooked scrambled eggs like this, you'd know it's superior. You don't even need creme fraiche. Don't be intimidated.

>>3793456

It's not particularly expensive compared to anything else.

>>3792659

I don't think you're trolling. In case you are: bravo!

I've got a 3.5lb Boston butt I'm going to try smoking in the oven. Anyone have a good rub and technique for this? I've googled, so pretty much set on a way to handle it, but not sure on what kind of rub to use.

>>3792392

We do that when we want to be fatasses.

I use one of the ice cream makers where you freeze the bowl ahead of time, put the bowl on the stand, put the churning mechanism inside, then pour your ingredients in. I usually use 2 cups or so of coconut milk (silk), a little extract of whatever flavor I want and then some protein powder. You can omit the protein powder.

This doesn't keep well, but you can thaw it in the microwave if you freeze it too long. It comes out as soft serve and after about 30 minutes in the freezer it is perfect.

I just made venison jerky. We used an electric knife to shave a roast and tenderloin into nice pieces. I marinated the meat overnight with some pineapple enzyme (tenderizer), 1 cup sriracha/1 cup soy sauce, ginger, black pepper, a little bit of garlic, and some other random spices.

150/175 degrees farenheit for 4 hours in the oven. I have a toaster oven, so I took out my toaster oven's racks and laid them on my oven racks and then put the meat right onto the toaster oven racks.

Another way to do this if you don't have extra racks is to string the meat so that it hangs down (like it was in a smokehouse or something) from the oven racks. You can do this by sticking kabob sticks through one end of the meat. I've never done this, but it seems like it works.

Shit happens. Go exercise until you're breathing blood through your lungs.

>>3763272

Do you use any specific marinade for venison?

>>3763207

that filename.