/ck/ - Food & Cooking

Why can't I post emojis on 4chan?

Is this the stupid questions thread?

>>11110063

Am I a gay nigger? Asking for a friend

>>11110111
your number is glorious friend.
No.

Why is it when I visit websites for distilleries and wineries they ask my age? It's not like you can actually buy the stuff so what's the deal? Seems pointless

If Fred Flintstone knew the Brontosaurus ribs would tip his car why did he keep ordering them?

When pickling cucumbers, why am I supposed to add so much sugar? Like two cups of sugar per one cup of vinegar seems ridiculous, no?

>>11110460
Sometimes sugar can bring out more flavor in specific things, that's likely why. It's like how you can add a pinch of salt to coffee and it gets rid of the bitterness

>>11110450
They are trying to be compliant with laws that disallow advertising of alcohol to minors. In some places you aren't even allowed to display an ad somewhere a minor might see it.

>>11110460
You don't have to add any sugar at all. Sweet pickles contain sugar, but most don't. And 2 cups sugar for 1 cup vinegar is ridiculous. That sounds like a mistake, where'd you find that recipe?

>>11110054
redpill thread?

>>11110455
Some things are too good to give up, Anon. You'll learn that when you fall in love.

What's the proper way to season this molcajete for the first time, and what do I put in it? Does it need oil, and do I need to bake it after all?

Am I degenerate for liking mustard based bbq sauces?

>>11111340
taste buds are your own. Soy sauce and ketchup work well. I like it. It's a weirdly good taste.

>>11110511
i have never heard of this

>>11111334
What type of molcajete is it? If it's the one with the pits made from volcanic rock then just grind some stuff like rice until it stops releasing grit. It should be a bit smooth but still have the rough surface to grind things. It doesn't require "seasoning" nor oil or baking. Just wash it well with soap and water after each use.

>>11111476
So you do use soap? All these guides are saying no soap because it'll pick up the flavor

>>11110095
Wouldn't that be better if he was asking some other question, like "is this the society for asking good questions?"

>>11111493
Eh, close enough

>>11111440
Which part?

Do your friends know you post on 4chan? Are you more likely to show them a tamer board like this than others?

Personally I've never told my friends I post here. 4chan used to mostly be associated with /b/ and cp, so there was definitely no telling them back then. Now it's mostly associated with /pol/ and the alt-right, which is even worse, so my posting here yet remains a secret.

>>11112201
1. this has nothing to do with /ck/ and or cooking
2. Most of my friends are 4channers and normies I commonly don't talk about 4chan with them because they wouldn't understand anyways.

>>11112208
>"tamer boards like this one"
I didn't name-check the board but it's relevant. Don't tell me what my shit's about, normie.

Why is hot coffee good and cold coffee good but room temp coffee so disgusting?

Hey there /ck/, complete fucking retard here,

Is it stupid to pan-fry in margarine when I'm out of butter?
Why wouldn't I just straight up use vegetable oil if I'm going to melt it down anyway?

>>11110054
Salty queso thread?

>>11113760
no

>>11110054
If I want to share a can of tuna with my cat, should I move the cat to the countertop or the tuna to the floor?

>>11114315
def counter

Ok, I stopped buying pizza from stores, the kind i liked were fucked half the time, and the more expensive kind I like can still come to me stale.

so here I am making pizza dough, 2 pizzas at a time, and im wondering, can I make the dough, roll it out, and freeze it and have it cook just like it does now? I have thought of putting toppings on it, but really, toppings aren't hard, but rolling the pizza dough out is messy, somewhat time consuming, and when I am like I am now, im putting off making food because i'm not hungry enough to putt off the mess. would i be able to make several pizza doughs, freeze them and use em or is this a bad idea?

also, anyone know some good pizza dough recipes? The one i'm using now is good, but I really like thin crusts like jacks or flakey thin ones

>>11113585
margarine is an oil mix that is suppose to as closely as possible mimic butter without being butter... at least that's my understanding.

If you can do it with either or, it doesn't matter.

>>11114715
Par bake your pizza crusts, then freeze them.

What's a good appliance for making food that isn't an airfryer? I want something easier to clean.

Primarily for making chips, but anything else would be a bonus. I've owned a regular fryer before, but the oil tended to be messy and hard to clean. Oven chips aren't as good.

>>11112201
No.

But I don't have many friends, and the few I do, probably already know, and probably do themselves.

>>11115013
A toaster oven.

Anyone know what was on post >>11111111

>>11115081
yep

>>11115013
Not memeing, get a good cast iron pan and use it to pan fry stuff. Stainless works too
You don't need to fully submerge your food in oil to get a decent fry, just toss in about an inch of oil and get it hot before tossing stuff in

Is it common after shallow frying to make an absolute fucking mess of the stove?

>>11115205
Nah, usually happens during.

>eating spicy ramen like

>>11115180
Shit, I did this when I first moved out, but I always thought it was wrong. Guess I'm doing it again, then. Thanks anon.

>>11110460
it offsets/counters the salty taste (same thing with brining chicken and sausages)

>>11115386
I eat those korean death noodles that everyone videotapes themselves trying to down for YT views. I have two blocks sitting on my fridge rn. I swear capsicum is addictive. pic related.

>>11115952
I have a friend who loves them. I was able to eat the japanese ramen. It doesn't fuck up my stomach so much as it's too spicy for my mouth. There's really no flavor at that point. I don't understand why people like to torture themselves with spicy shit. Ichiban is a good brand

am i supposed to brown roasts before putting them in a slow cooker to cook

>>11112215
no it isn't you retarded faggot

Why a combination of boiled rice, ham, and fresh red bell pepper results in such a repulsive taste? Try it out so that you know what I mean. I like all of them separately though. Everything I used was fresh.

>>11117212
I make perlou with red pepper, rice, and ham quite often. It's fucking amazing.

I can only conclude that your tastebuds are broken, you have shitty ingredients, or you're doing something strange with them. How do you cook your boiled rice, ham, and bell peppers? Are you just cooking the rice and dumping everything else in? Or are you cooking it together with seasonings, etc?

one question one stupid story/advice. Why is New England chowder so good New York fish soup so disgusting? and don't try to make egg drop on a microwavable cup. I did half the time then added an egg and when I came back ive never seen such an overflow of a mess

>>11110054
I'm studying culinary arts in Europe and I can't stop wondering... Will the cooking profession be replaced by robots in the next 10 years?

>>11112201
One buddy of mine lurks /fit/ so I do with him. And my gf knows but sue knows I'm only here for cooking and history. Otherwise no.

>>11116616
I wouldn't. With roasts, and other large meat cuts I don't. Only time I brown my meat for a slow-cooker is for chili

>>11117212
Kinda reminds me garlic salt and eggs. I love both but of you put some garlic salt while your eggs are cooking it is awful.

>>11110054
Meta belongs on /qa/, newfag.

>>11117980
Other boards have these threads newfag. Unless you want a dozen more threads asking retarded questions. Lurk moar.

>>11116621
>>11117980
You want some jelly or syrup to help you lick all that mod ass?

>>11118380
out of cocks for your ass i see

>>11117980
>>11118009
>>11118380
>>11119124
https://www.youtube.com/watch?v=PRIFeXjsupo

>>11110054
Can i make chili with bacon instead of beef?

>>11119513
FUCK YOU

How is the best way to add berry/citrus flavor to chocolate without altering the chocolates texture? I assume mashing up some berries and mixing them with melted chocolate would only set half as well.

>>11119514
>futa is gay
>traps are gay
>chili
The 3 things that trigger maximum autism on 4chan

>>11110054
What are some things that I can make without an oven or stove?
My kitchen (along with the rest of my house) is getting rennovated and I am sick of eating out

>>11119987
poptarts
a salad
you can boil water with a microwave and put ramen in it for 5 minutes then drain it. It's a very different texture

What can I do to make a healthy pizza?
I want to make small whole grain bagel pizzas I can make quickly eat for energy, protein, and actually decent nutrition. I've picked out low fat, low cholesterol cheeses, and whole grain bagels I enjoy.
However, I don't know many good topping ideas. There's spinach, but I don't know what other healthy stuff will actually taste good on a pizza, and pepperoni is quite bad for you.

>>11112201
>Now it's mostly associated with /pol/ and the alt-right, which is even worse
/pol/ is right about a lot of things

What's the difference between Olive Oil and Extra Virgin Olive Oil?

How sharp does /ck/ sharpen their knives?

Do y'all go for absolute sharpness or for longevity?

I put my meme knife (Shun Sora chef knife) over a 1k and 6k grit stone and it's paper cutting sharp but not quite "easily razor the hair off your arm" sharp.

>>11119566
one of those things is not like the others

>>11110054
How much msg should I add when making a cup's worth of fried rice? Also why does msg make my burgers taste worse? I add some too them on occasion and they end up tasting like an artificial steak, am I putting too much on them?

>>11110460
Please make sure not to go overboard with the salt in your pickle brine anon. Some people add far to much and you can end up getting pretty sick from it.

>>11117980
I too hate when people try to get a better understanding of the board.

>>11120514
none

>>11120323
I like very thinly sliced red onions and marinated artichokes

>>11120323
Protein wise, tuna. If you have leftover tuna, you can foil it, and stick it in the fridge for a day or two.

>>11114715
>2 pizzas at a time
Why? A cup of flour, reasonable amounts of everything else is all you need for one. With overnight rises and no-knead methods, it's unnecessary to do large batches

>>11120323
Mushrooms, onion, bell pepper, grilled/baked chicken.

>>11110054
Just finished making a lemon meringue, the pastry is fine, as is the filling, but the meringue itself is like a memory-foam mattress, spongy and soft. Cook for longer or is it A-OK?

>>11122446
if you have a blow torch or fire thingy then use that on the outside of the meringue

>>11122040
because that's what the thing I do makes, I get one pizza right now, let the other one sit for up to 3 days in the fridge (its ready after 1 but can sit for 3) but I would rather get the prep work, as in the clean up from mixing and rolling the dough out in one go. putting on toppings is largely mess free so I don't mind after the fact