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/ck/ - Food & Cooking

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>> No.5121598 [View]

>>5121461
I'm a cheesemonger, so I'd fucking better.

>> No.5121306 [View]

>>5118929
It sounds a hell of a lot like Brick cheese OP.

>> No.5121286 [View]
File: 106 KB, 187x288, Oreoos.jpg [View same] [iqdb] [saucenao] [google]
5121286

>>5120208
>Not posting pic related.
I ought to slap all your shits right now.

>> No.5113565 [View]

I really enjoy making my own, especially when combined with other nuts.
>Peanut-walnut-almond-pecan butter
>dat depth of flavor
Muhdick.jpg

>> No.5113530 [View]

>>5113386
I toast/roast nuts all the time. Spanish peanuts in particular are pretty damn good when done this way. If they are roasted for about 15-20 min at 400 degrees and then cooled, the skins will pop off by themselves and can be easily removed by just placing them in a covered bowl and shaking them.

>> No.5089741 [View]

>>5087065
>>5087101
This. It's in fucking brine. It will practically last until Doomsday as long as you keep it submurged.

>> No.5089725 [View]
File: 158 KB, 500x332, motherlode-cake.jpg [View same] [iqdb] [saucenao] [google]
5089725

>>5088843
I've been to one before. Their big claim to fame is their comfort food and just-don't-give-a-fuck portions. They kind of revel in the fact that the food is horrendously high in calories. Pic-related. It's their headliner dessert, all 2700 calories of it. The one slice that you get literally takes up a pretty good sized platter.

>> No.5086290 [View]
File: 8 KB, 259x195, cremefraiche.jpg [View same] [iqdb] [saucenao] [google]
5086290

>>5085122
Wisconsinfag here. Creme Fraiche is very rare here, even in specially food stores it is hard to find and usually quite expensive. I've also seen hardly any other brand than pic-related and it's usually around $5-$6 for the 8oz tub.

>> No.5062516 [View]

>>5062462
>Popcorn kernels in a paper lunch bag
>No oil, no nothing
>In microwave on high for 20 second increments until popping stops
Fucking done.

>> No.5058628 [View]
File: 274 KB, 1500x1500, StAngel.jpg [View same] [iqdb] [saucenao] [google]
5058628

>>5056451
You talking about pic-related anon?

>> No.5054782 [View]

I enjoy her show, but I really wish that there were more than only like 6 episodes.

>> No.5054546 [View]

>>5053981
I like the way you think Anon. Try El Bufalet Blau too, it's amazing.

>> No.5052303 [View]
File: 22 KB, 320x264, laughing_sluts.jpg [View same] [iqdb] [saucenao] [google]
5052303

>>5052167
>President Brie
>artisan
HUEHUEHUEHUEHUE

Even the President stuff that is made in France and imported is shit, let alone the stunningly bland domestic stuff.

>> No.5046089 [View]

>>5043892
I do a 60-hour water fast once every week, but this is after a huge meal so I hardly feel hungry afterwards.

I do 24-hour fasts every day, I just eat a 800 calorie breakfast and ride that out until breakfast the next day.

>>5043943
>Obesity rates aren't surprising when you realize that there are people in America who have never gone a day without food.
This.

>> No.5045951 [View]

>>5044483
This.

>> No.5045914 [View]

>>5045864
Just make sure that you get the stuff that is just milk, cream, and cultures. In other words, not the shit that is full of modified food starch and other pointless additives

>> No.5041143 [View]
File: 21 KB, 289x292, rfskKoC.jpg [View same] [iqdb] [saucenao] [google]
5041143

>>5041034
Pic related.

>> No.5040938 [View]

>>5040748
>Moody Blue
>Stilton
Plz go.

Also OP, it's simply because a good amount of people like the musty and complex flavor that blue cheese has.

/thread

>> No.5040400 [View]

>>5040341
Interestingly enough, you can use this stuff as a keto-friendly breading for making deep-fried stuff instead of flour. That's about the only thing it's good for though

>> No.5033129 [View]

Back when I was fatasfatass, I would regularly put away two large thin-crusts in one sitting. Probably something like 35-40 two-inch square slices. Since I lost the weight naturally and still have my original stomach, I could still do this today again easily if I wanted to.

>> No.5031385 [View]
File: 2.04 MB, 2386x1434, frenchkerrygold.jpg [View same] [iqdb] [saucenao] [google]
5031385

http://fr.openfoodfacts.org/code-emballeur/fr-59-462-030-ce

What the fuck? How has no one noticed this? "Pure Irish Butter" my ass.

>> No.5022763 [View]

>>5022048
>Trying to watch weight
>Making a roux
>Fats combined with simple carbs
Wut?

>> No.5022758 [View]
File: 8 KB, 200x168, faec.jpg [View same] [iqdb] [saucenao] [google]
5022758

>>5020296
That's a relief.

>> No.5020253 [View]
File: 66 KB, 836x574, 072517_3349760.jpg [View same] [iqdb] [saucenao] [google]
5020253

>>5020128
/ck/ is a magical place.

I'm fortunate enough to get Nordic's stuff for $2.29/12oz in my area. It's almost as cheap as the pleb crap.
>feelsgud.faec

As I mentioned previously, I don't think Anchor is being made in New Zealand anymore and isn't grassfed; which naturally sucks.
>http://www.thegrocer.co.uk/fmcg/fresh/dairy/arla-moves-anchor-butter-production-to-the-uk/232185.article
Some Zeabro may have to chime in on this.

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