/ck/ - Food & Cooking

>>4881396
For the record, I'm not American. Needless to say....his food is not native to my land of flowing maple syrup.

What the fuck? I've had Jamaican fried chicken, AND Chinese fried chicken for that matter. How the fuck did you grow up never eating any fried chicken? It's a common food around the world, it just varies slightly from culture to culture. Also, maybe your friend is just a shit cook.

So you're from Canada and have never heard of fried chicken? You're bold enough to say that Canadians do not make or enjoy fried chicken. Which is ridiculous, because it's a food that has been made for hundreds of years the world-over.

You've either lived under a rock your entire existence, or really are that ignorant. Your husband ought to have smacked you.

>>4881406
Canadian fried chicken eater reporting in. Fried chicken is popular enough that it would be impossible to live until adulthood without at least being aware if it.

>>4881415
Exactly. OP is the dumbest of cunts to visit /ck/ today. Which is impressive given that it's only noon.

>>4881396
But maple syrup tastes like shit :(

>>4881399
I find it hard to believe that there's no fried chicken in Canada.
But in any event, to answer your question, soul food is predominantly a southern thing, but is widely eaten outside of that area by blacks and other southern expats.
It's not very healthy at all, and it sure isn't "haute cuisine" (although there is skill and experience required to fried chicken right), but it tastes really good, in this Yank's opinion.

>>4881396
>>I say, "What the hell is fried chicken??"

Are you retarded?

3/10 Just because people fell for it...

>>4881405
My mother would fry the chicken in a very small amount of oil to brown it when making brown stew chicken, but it no longer becomes fried chicken after that. Maybe, I just grew up in a more health conscious household. Like I mentioned before, I didn't eat fast food. I went to restaurants, but more for seafood/steak sort of deal. Also, its VERY possible that my Husbands friend couldn't cook for shit.

>>4881406
I never said Canadians don't make or enjoy fried chicken. I said that maybe, ME, being Canadian has aided to my ignorance towards "Soul food". Since, "Soul food" is not NATIVE to Canada. It's an African American thing. You mostly see Caribbean blacks in Canada and the cuisine is very different. Also, I'm specifying "Soul food".

Nope, I've traveled the world and I've sampled many different types of foods. Soul Food never stood out to me when I traveled to the US. Why yes...my Husband does smack me, on the ass that is.

Anyways, open to try some recipes of "Southern Fried Chicken".

>>4881441
>I say, "What the hell is fried chicken??"

Nice backpeddling, though.

>>4881415
Not to me it was. Could be the area I grew up in. Shit, I never had Burger King or Mc Donalds until I met my Husband. Shit is disgusting.

>>4881428
>>4881433
Maybe I should have rephrased it. "Southern Fried Chicken". Which, I honestly did not know a lick about southern food.

To be honest. I know what fried chicken, so sorry to sound disceiving. When he said, "Southern fried chicken"....I was like. What the hell is that. I personally, did not grow up on fried chicken or eat at places that offered it. Now, have I got to a pub and had chicken wings, sure. But, that's different then Southern Fried chicken.

>>4881447
Nope, not backpeddling. I'm specifically talking about Southern food/soul food. Which I mentioned my ignorance towards the whole thing in the beginning of this topic. He explained to me what Soul Food is.

>>4881428
Hey, do you know a recipe that you can share with me then? I've tried the corn bread and the texture wasn't for me, but the flavor wasn't horrible. I tried the greens, which I did not like at all. Macaroni and cheese is nothing special....but the Soul Food version of it was my least favorite. The fried chicken was....not great, very greasy and the flavor was bland. But, like someone said previously in the thread, it could just be the cook.

>>4881469
>not liking corn bread or fried chicken

Definitely the cook.

>>4881474
Share with me the secret ways then. The one AA friend he had is gone and we currently live overseas at the moment. No recipe is too complex and I have well stocked kitchen, cast-iron and everything.

Willing to give corn bread another go too, just share some of those recipes.

>>4881396
what part of africa? african food is usually pretty good

>>4881396
Not only are you a spook halfbreed, but you don't like soul food?

You're worthless.

>>4881608

>spook

>>4881396
Lol, you're a faggot. Look at those tasty ass noms. MM homemade cornbread, mac and cheese, mmm fried chicken. Dayum.

fried chicken, chitlins, etc are fucking gross. i should say however, that as a recent emigre to detroit with a new bevy of soul food joints at which i can dine, soul food is awesome. collared greens, sweet potatoes, mac n cheese, fried okra....the list goes on. its good to be a vegetarian in detroit. and in fact the latest addition is a little place called detroit vegan soul, which is good as fuck.

>>4881574
I'm speaking about African-Americans. We have Africans in Canada, I've had Nigerian food. It was interesting. But, I'm specifically talking about Black Americans that come from a non-Caribbean ancestry and not recent African immigrants.

>>4881608
The correct term for me would be quadroon.
http://www.youtube.com/watch?v=3HHRfuLVfls

>>4881631
Well, I'm almost certain that my Husband is male. I even checked for lady bits.
It's very possible that the cook sucked. Enjoy the Kool aid with those chitlins.

>>4881640
Sadly, I don't remotely live in country that this type of food. Maybe when I get state side, I might fly out and try some soul food at a recognized venue. We have okra in Jamaican cooking, not a fan of it. Sweet potatoes I can did. Collared greens, not enough flavor for me. We do have steamed callaloo - it has onions, garlic, tomato, thyme, scotch bonnet (salt/pepper) and codfish. Typically eaten with fried dumplings. Mac'n'cheese, I like sharp white cheddar and goats cheese, maybe some parm too. When my Husbands friend made his soul-food version...it was pre-packaged mixed cheese and american cheese. He didn't even do a proper roux to make a cheese sauce. So, it was...meh to me. I'm reading up on Southern Fried Chicken recipes...at 4:30 am. Damn insomnia.

OP, we need some good Jamaican recipes posted here. I've got 4 scotch bonnets and I haven't got a clue what to do with them.

>>4881709
Sure thing. I shared some a month ago for jerk chicken and escovitch fish. A good amount of Anons really enjoyed.

What else do you have laying around the kitchen? I can give you the jerk chicken recipe or brown stew chicken, curry chicken, rundown, curry goat, peppered shrimp, oxtail, ackee and saltfish, escovitch fish......what sounds good to you?

>>4881693
>I'm speaking about African-Americans.
>I'm specifically talking about Black Americans that come from a non-Caribbean ancestry and not recent African immigrants.

The term your looking for is black.
You are talking about blacks.

>>4881722

I'm in the central US, so I don't have access to goat (at a reasonable price anyway). May I please have your brown stew chicken recipe? My guess is that would be easiest for me to get ingredients for (This is meat and potatoes land).

They all sound absolutely fantastic though, and I'll be reading up on all of them.

>>4881709
I'll start off with jerk, since you can use it on pork/chicken/shrimp. If anyone has requests...ask away. Even for Jamaican cakes (Black cake/Rum Cake/Sweet Bread)

>>4881730

Also sounds great. Post away, I'm taking notes!

>>4881722
I would love to see curry goat recipe.

>>4881746
Also oxtail!

I bet you want the BBC from your AA friend.

>>4881727
You do realize you have different types? Afro-Caribbean, African-American, Afro-Latino, Africans. I'm trying to be specific as to what type of Black people I'm referring to.

>>4881729
My mother typically used a whole chicken, skinned and cut up into "bitesize" pieces (the drum-sticks cut in half and the thigh cut into three pieces). It cut down on the frying bit and the chicken would soak up more of the flavor. But, whole thigh/leg pieces are fine. When my mother cleaned chicken to get the blood out after cutting it up. She would get a bowl filled with cool water, salt and one lime or lemon cut in half. She gave it a couple of rinses and rubbed the lime/lemon over the meat fairly quick. Since the acidity will cool the meat if your not careful. Once cleaned and rinsed, the chicken is dried and put in a bowl for seasoning. Now, don't get scared. In the Caribbean you see a good amount of Chinese scattered about and the food is influenced by it. So, Chinese soya sauce is fairly common. If you cannot find Chinese soya sauce...I find that Korean soya tends to be pretty close. Stay away from Japanese soya sauce, the flavor notes are very different than the ones in Chinese types and it will change the flavor of your dish. Ground pimiento (allspice), you can order the pimiento seeds from amazon, awesome to drop a few in your pot of rice'n'peas.

Seasoning blend:
-All spice
-Ground garlic powder
-Ground onion powder
-Soya Sauce
-Black Pepper
-Paprika (Not traditional, but I add a dash)

We could in a dutch pot/cast-iron. But, I've used my calphalon stuff and didn't have issues. I personally fry with peanut oil because of the high smoking point. I generously coat my pot and fry my chicken (it's not submerged in oil). You want it to get nice and brown on the outside. Once that is done, drain out any excessive amount of oil in the pot. Maybe sure not to lose any of the bits off the bottom of the pot.

CONT

I wanted to read through your post but you felt the need to mention your disgusting penchant for miscegenation in the beginning. You can cook all you want but I miss the days we used to have laws so you couldn't do other things.

>>4881803

What, is Stormfront gone? At least go to /pol/. Let me know when racial supremacists learn how to cook.

>>4881803
Best post of the day. +3 internets.

>>4881791
Forgive the crap spelling. It's almost 5:30 am and I've been up since 7:00 am. No point in sleeping now, gonna brew me some Yorkshire gold and sleep later on tonight.

Now, you want to smash 4-5 heads of garlic. Doesn't have to be diced. Half a white or yellow onion (med size) sliced. Roma tomato (half) and cut up. If you use a garden tomato, use a quarter of that. 2-3 sprigs of fresh thyme is important, but if you only half dried make sure to rub that between the palms to release that oil. Scotch bonnet...now this is a matter of heat preference (I like it hot, so I put the whole thing in WITHOUT cutting it. I let it melt into the food and remove it when the desired heat is reached). Scallion 'Green onion' (I wash and cut 1-2 in half and toss that into the pot for flavoring and remove it when done). Fresh ginger, I usually cut off two small pieces off and toss those into the pot to flavor it as well (Don't use too much, it can over whelm the dish). I toss in some pimiento seeds and allspice powder as well. At the very end a quarter cut of green pepper for flavor.

Garlic and onions gets tossed into the pot with my chicken. I allow them to get golden. At this point I will add my tomato and thyme into the pot. Once the tomatoes soften and you can smell the thyme. I add my water (enough to cover the chicken). Ginger, scotch bonnet, scallion and pimiento seeds (3-4) go in at this point. 1/2 tsp - 1 tsp of allspice powder. You will cover the pot and let that simmer on med-low heat. After 15 min, I will taste my pot to see if it needs a touch more thyme, salt or needs to be spicier. Your sauce should be brown and not red (too much tomato or have a strong tomato taste). When it nears the end, I toss in my slice of green pepper (make sure it doesn't mush out into the food, it will make the pot bitter). The chicken should be almost fall off the bone and have enough gravy - but not swimming in it.

>>4881791
Blamericans. blanadians, blatinos, blaribbeans.

>>4881441

>Why yes...my Husband does smack me, on the ass that is

Its a good thing for you that women don't have to be witty.

>>4881865
You typically eat this with rice'n'peas. Which sounds incredibly deceiving. Its some backwards name for rice and beans. (Mostly red kidney beans or pigeon peas).

I was taught to do it the hard way, wash and soak the beans overnight. But, the tin variety works just fine. If you want to do the more labor intensive way, after you've soaked those beans you need to cook them for 45 min before you start this side dish. The beans are cooked if you can smoosh them with the back of a fork without too much pressure (if you opted for the tin route, no need to do all this). Crush 3-5 cloves of garlic. An uncut scotch bonnet, 2 sprigs of thyme, 3 whole scallion/green onion and 1 cup of coconut milk, the tin variety (Again, I typically do this the hard way and use fresh coconut. Stay away from the thai stuff). A tablespoon of sugar and teaspoon of salt. White rice (do not use parboiled rice), though my mom has used jasmine rice and its turned out fine.

I find that making this in a rice cooker is a huge no-go. Stove stop only. Add the coconut milk, beans, thyme, scotch bonnet, garlic, scallion, sugar, salt and let that cook for a little bit. Make sure it doesn't catch on the bottom. Now, add the rice (3 cups) and the recommended amount of water for that specific brand. I usually toss in 2-3 pimiento seeds, then stir and cover the lid. If you don't have pimiento seeds, don't add crushed allspice...oddly...it just doesn't taste the same.

If you want to go the lazy route, boiled potato works just fine and if you want, some boiled dumplings (Which I can give the recipe for).


(Oh, regarding the brown stew chicken. I sometimes add a touch of honey or a little pinch of sugar to balance the flavors out. It's obviously not a sweet dish. But, I find that little touch just brings the dish together.)

>>4881897

>>4881748
My mom makes superior oxtail to me. She should be home from work in an hour or so, I can skype her and get her recipe. It's worth the wait.

>>4881746
Sure thing. Now, curry goat can get a bit tricky...specially when it comes to the goat part. What you want is RAM goat, not she goat. They have VERY different tastes. I find that they cook differently and she goat can be tougher, with a very strong-gamey taste.

You want your butcher to cut up about 2lbs of goat into roughly 1-2 inch pieces. The size if fairly important for the cooking process. Goat bones are very tough and will ruin your knifes if you try to cut it up yourself. You can always opt for boneless goat meat, but bone-in is best. Wash your goat thoroughly. Half a dutch-pot ready or cast-iron pot (pressure cooker works too)..this is gonna be slow and steady cooking. If you want to eat this, do this at least several hours in advance. I usually reserve this dish for the weekends, wake up 'early' 8 am and slow cook this until 5 pm. I turn up the heat for the last hour and stir, come 6 pm. You have fall off the bone goodness.

Lemme type out my recipe I have written down for this, gimme a sec.

>>4881897
>>4881942
1/10 just cause you made me respond.

>>4881791
>You do realize you have different types? Afro-Caribbean, African-American, Afro-Latino, Africans. I'm trying to be specific as to what type of Black people I'm referring to.

if you are black and born in america, you are american

if you are black and born in africa, you are an african

if you are black and born in mexico you are mexican

go back to /pol/ you racist fuckshit

I'm pretty sure the book is literately looking right at me on my bookshelf. Far too tired to find the damned thing. Hate when that happens. I guess that means this is getting typed out the long way. Sorry folks.

>>4881957
I like to season my goat me the night before. Actually, I strongly suggest you marinate the goat before making this dish. With that said, put the goat in a large bowl and throw in the following. Roughly 3/4 teaspoon salt, a dash or two of black pepper, 1 tsp curry powder (I found that the wholefoods brand works, frontier really works well too. But, Jamaican curry powder is best for this dish. Since the blend is different). 1/4 tsp of cumin and 1/4 amchar masala (Buy this on amazon). I scoop out about 1/2 tsp of crush garlic paste. I mix this up and set this overnight in the fridge tightly covered. Before I'm ready to cook the meat, I take it out and let it sit for 15 min to get back to room temp. During this time, my pot is on the stove with some oil (2-3 tbsp).

You can use white or yellow onion (med size), slice up the whole thing. 4 cloves of garlic, crush that bad boy with the back of your knife. Toss those into the pot until slightly golden and now add some more curry powder (1 1/2 tbsp) and scotch bonnet. Stir constantly so the spice does not burn, it will thicken and get very aromatic and of course darker. It's now time to add the meat you've seasoned the night before. Turn the heat up and stir the pot vigorously so nothing burns. The meat will get coated in that 'curry paste' we started and start to release some of its juices. Time to toss in the thyme (3 sprigs), 2 sliced up scallions, 1 half of a roma tomato. Keep stirring, the hard part is almost over (If you notice too much sticking, add a touch of water to help keep things running smooth). Add 1 bayleaf and a few pimiento seeds 3-4 (You should just buy some from Amazon). Onions, tomato...etc should be soft as butter now and its time to add that water (3 cups).

>>4882021

>>4882027
Cover the pot and turn down the stove to low heat. You want to check every so often to see how things are coming along, give it a stir and give a taste. I typically add my salt near the end, once all the flavors have really developed and finish off with 1-2 slices of green pepper to fresh up the pot. I do this at the VERY end, like last 20 mins.

Some people add more thyme or cumin/curry powder. This is a good time to adjust the spice level, if you only added a touch of scotch bonnet and find that it needs more, this is a great time to pile on the spice. A great method for me is added a whole scotch bonnet unopened and allow the oils to seep out into the food. The heat will eventually open up the pepper and allow the seeds to float out, so be careful.

This dish is typically serves with white rice.

>>4882021
how's life in the 90s??

>>4882027
Thanks!

>>4882065
Np, anon. I hope you enjoy. The mother hen isn't on skype yet and my Husband will be up soon. I'm gonna get a head start on breakfast, take my dough out for this quiche and fry up some bacon...maybe some mushrooms too.

Sadly no one posted any home recipes for Southern fried chicken or cornbread. Oh well.

Soul food is what American slaves ate in the south, its dense in calories and made from parts we traditionally see as leftovers. At the least the Irish knew to stop eating the shit after American slavery ended, I have no idea why Blacks continue to eat the stuff. Its mad unhealthy.

>>4881926

Thank you so much for typing this all out. I'll try to make this this week.

>>4882058
How is life being that stupid?

>>4881640
>fried chicken is gross
>i'mma vegetarian

Fuck off. You don't EAT fried chicken, so you can't say whether or not it's gross. If you don't eat it, you don't have an opinion on it, you ginormous fag.

>>4881399
Quit being so pretentious and try it. Soul food is really tasty.

You're being awfully insensitive to food culture in a different country. That would be like us looking at Jamaican cooking and saying "Who eats this shit? Fucking vile" without fucking trying it.

>>4881458
Lets fix the problem go south eat, die of heart attack.
Problem solved.

>>4881396
If you've heard of the fast food restaurant chain "KFC," the initials stand for Kentucky Fried Chicken, which is its former name and still its main specialty. It's not fine dining by any stretch, but would give you a basic idea of southern style fried chicken. I've seen them in Ontario, and they go by "PFK" (poules frite kentucky or something?) in Quebec, though I'm not sure how common they are throughout Canada. If you ever visit the US, you'd probably find one in or near any city of 100,000 or more.

In the 1980s, McDonald's, another US-based fast food chain, came up with a batter-dipped deep-fried chicken made from scraps of chicken pressed together, called "Chicken McNuggets." While it's not southern-style fried chicken, this style of boneless fried chicken (whether made from scraps or a normal cut of meat) is now the dominant style in the US, and is quite popular across its subcultures. (I.e. it's not associated as a southern dish, or an African American dish, or poor person's dish). There are some McDonald's located in Canada, and it's a good starting point if you're genuinely interested in understanding common American cuisine. I'd recommend trying a cheeseburger (a sandwich with fried ground beef and a melted slice of processed cheese) and french fries as well.

>>4881897
#SHOTSFIRED

>>4882021

Epic troll, OP

>>4882449
Aye, as my Husbands friend explained to me. Which made sense, it just sounded terribly unappealing and when he cooked the food it wasn't the greatest.

>>4882600
Hey, no problem.

>>4882790
Pretentious? I did try it. I even said so in the beginning. I asked what Soul Food really was, because I am ignorant to that culture and knew nothing about it. I didn't voice that it sounded bad, I went over and watched him cook everything. Thinking, maybe it just sounds worse than it is. I ate everything he made. I did not like it. Like this anon said >>4882449 its unhealthy and didn't care for the taste.

>>4882816
Thank you anon. Pretty awesome of you to share this stuff with me. I know of KFC and McDonalds, as I mentioned here >>4881456 . It's not that we do not have these places readily available in Canada. It was just how I was raised. Both parents are doctors, my mother is heavy into diet and nutrition. We made our own pasta/bread and ate very well. If we went to a restaurant, it was on the higher end. I used to live in Toronto, so we have a great selection of authentic ethnic restaurants - I'd typically take suggestions from friends. I did a ton of traveling too. I had some good quality eats.

To be fair, I'm also a person that suffered from Cancer and various aliments from when I was young - so I was very cautious of what I put in my body from a young age. If I wanted chicken fingers/nuggets, I can go to the butchers and get my chicken breast and make my own. I'd cut my own potatoes and make fries. I still adhere to that life now that I'm married at almost 30. I did finally give fast food a try and to be honest. I don't feel like I missed out on anything.


Thank you for the responses. I'm willing to give Soul Food another try. I guess the safest bet is at a restaurant. I don't stick my nose up at hole in the walls either. Traveling is no issue. What are some awesome Soul Food restaurants? Which state has the best?

>>4883445
Cheers.

Most local supermarkets in the US (that I've been to anyway, I've lived around New Jersey and Nevada) offer premises-made fried chicken for lunch and dinner. They're usually a bit better than KFC (in my opinion), though the quality varies depending on the current staff and which grocery chain it is.

>>4883699
Hmm. I've never had KFC and I'm not aching to try it. I'd rather try a sit down place, an actual restaurant. Cause, if I'm going to do this again. I want to do this right. Even give another stab at the sides as well.

I don't want to waste a plane ticket going to try KFC or run of the mill chicken shacks. But, thank you for the suggestion anyways.

>the 'wonders' of soul food
>I look disgusted, but the AA guy says he will make me some
>Absolutely disgusting

..You're honestly surprised that people didn't give you a round of applause for sneering at some black dude because his contribution to your foodie conversation didn't sound classy enough, even though you admit to knowing nothing about that cuisine?

>>4883745
I wasn't asking for an applause.

>All of us are talking about foods we miss.
>Husbands friend mentions soul food and southern fried chicken
>I didn't have any opinions about the topic at the time, so I just asked what it was
>AA guy starts going off about soul food and how good it is
>When he starting talking pigs feet with beans and chitlins, I didn't look convinced
>I say to him I'm willing to give it a try
>He cooks the food and I try EVERYTHING
>I did not like it, but I smile and thank him for the meal
>I never really say this about food, but it was disgusting to me (Of course I didn't say this!)

That is how things went down. I never insulted him. Maybe he was just a poor cook.

>>4883769
>When he starting talking pigs feet with beans and chitlins, I didn't look convinced

..And you're supposedly used to eating Jamaican and Chinese food, but you're weirded out by trotters and offal?

>>4881396
>>I say, "What the hell is fried chicken??"
This implies that you either don't know what frying means or you don't know what a chicken is.
Because if you knew both of these you would be able to understand what it means to fry chicken.

>>4883782
>trotters and offal
No all Jamaicans or Chinese eat organ meats. I never did and depending on your social class in Jamaica, you were exposed to certain foods. Poor families ate a good amount of porridge, red bean stews with scrap parts like pigs feet/tails and chicken foot soup etc. This isn't something uncommon. My mothers family is well off...so its not a Jamaican food staple for my family.

Of course, I was more adventurous and I have gone out and tried organ meats. Done Viet, Korean and more traditional Chinese style.

>>4883812
When I started this topic, I was tired and bored. I didn't really expect any responses. In truth I didn't word the topic properly. It happens. I corrected myself later to avoid confusion. I did not know what "Southern Fried Chicken" was and I never ate KFC. He explained it was soaked in buttermilk and went through a dredging process and fried in cast-iron pan (apparently adding bacon grease helps the flavor).