/ck/ - Food & Cooking

>>19940100
i guess its turkies
but whatever

Give me your best cheesecake recipe and tips

>local mom and pop supermarket gets new meat shipments on Fridays
>does a fire sale on all old unsold meat
>old unsold meat ends, offal, and tripe go for bottom dollar with butcher ball specials on Friday
>they're right by my house
I grab one of these bad boys on the way home from work along with a six pack of cold ones, then crack 'em and snack through a long night of mayhem Modern Warfare. Each butcher ball has about the same protein as an equal volume of steak, for half the price.

>>13087150
You're a dumb fuck. Educate yourself on fermentation and what it actually does. I've been doing cold ferments for years now and it doesn't matter if you add oil of not. 7 day cold ferment dough will always brown more easily, have a better texture and flavour profile (than shorter ferment duration). And no it's not "sharp and acidic" but fatty, creamy and esters give it a subtle fruity taste.
Also, how the fuck would you know what the dough in the video even tastes like? And "despite it having no lactic acid bacteria" is an idiotic statement to make when talking about dough that's been made out of nonsterile ingredients, with non sterile equipment and left to ferment for 7 days.

>>11371137
looks like pic related

I found this image on 4chan.
anyone know what the fuck is that?

>>8108198
I frequently see pics of 'go 'ogs where they have a large slice of pickle as a condiment (sometimes salted aswell). Are these pickles traditionally sour/have a pickled taste or are they fresh?

>>7680694
>mystery meat
You don't have an idea.

how the hell do I make such puffy 'za dough at home ?

>living in a house with a stove, pans, everything
>only one in the house thats willing to pay for groceries
>be college student

whats some cheap stuff i can get to try and convince my housemates that you dont just have to subside on apples and cafeteria food

>he hasnt had texas barbeque

irresistible

what am i looking at