[ 3 / biz / cgl / ck / diy / fa / ic / jp / lit / sci / vr / vt ] [ index / top / reports ] [ become a patron ] [ status ]
2023-11: Warosu is now out of extended maintenance.

/ck/ - Food & Cooking

Search:


View post   

>> No.5884996 [View]

>>5881475
Save your ass! Get some glass.

I've adopted a steel and stone kitchen mentality. Well, except for spoons and boards.
Basically, anything plastic, is the devil.
Bags that food come in, are worse than the devil. And I admit to being a lazy ass, and keeping most food in it's original bag. If I buy bulk, or large though? Steel and glass containers. Wanna find cheap HUGE glass containers? Ornamental vases. I bet even the walmarts where you live have those. Make your own lid. They are giant, and usually quite cheap for the size. Great because they are clear (if you have a pantry out of sunlight, cause sunlight is the devil... too).

When in doubt, and all hope is lost, introduce a predatory species, pop some popcorn, and youtube the ensuing battle royale.

>> No.5577462 [View]

>>5577353
Never been. Not a once, near as I reckon.

Why do you ask?

>>5577397

Bingo! I'm going to search out the half inch slab soon. This experiment has embiggened the smallest man, as it were.

>> No.5577335 [View]

>>5576298
The redneck runs in my blood. 8th generation, descendant of starving potato farmers. I drive a 25 year old truck that spews smoke, and live in a trailer. I'm all about purdy talk.

In update, had a bacon fest with a buddy on the steel. Worked great. Only had one giant bbq fire, was grand.
Have to wait for this cocksucking sun bastard to fuck off for a day or two before I think of cranking the oven to 11. Hot as hell in a trailer with a tin roof, and I'm sure as hell not gonna dole out my shekels to pay those ass reaming utility companies, so I can run my tiny air conditioners.

I found that 'toasting' bread where the bacon grease runs off the plate, works as a great fire prevention system, and you get bacon fried toast out of the deal.

>> No.5572959 [View]

>>5572951
That is purdy. I could use one of those.

So far, I've almost solely used a dutch oven out in the sticks. Needed something with a lower profile, cheaper, easier to maintain. That thing looks easy as all hell to maintain.
What do they call it?

>> No.5572950 [View]

>>5572941
Will post more if this thread lasts. The sky just said fuck you to the world, and is dumping water, ice, and fucking electricity.

I have a buddy coming on the weekend for some breakfast protein marathon. i will try to remember to take pics.

My goals are pizza though. Will post pics of crust, but will be at a later date.

>> No.5572947 [View]

>>5572907
The temps this cooks at usually don't allow grease to run. Fire hazard? Absolutely. Didn't say it was a rounded corner, helmet wearing padded edge cooking utensil.

This thing can help you replicate the heat transfer of a 900F pizza oven, using a 500F electric oven.

There would be no point in making one of these for situations that require a pan, but this will convert otherwise lacking tools, into versatile tools.

You're not going to cook a pound of bacon on this at 500F, or a kobe steak. But a crispy crust pizza in a home oven? Oh hells yeah. Venison loin in the bush? You betcha. Naan bread anywhere there's heat? Yup.

It has it's uses, but like all things, those uses can be specialized and not broad spectrum.

For me, it's pizza. The humid/dry cycles we have here cracks stone like a motherfucker. Steels last and last.

>> No.5572891 [View]
File: 720 KB, 1600x1200, 2014-07-03 20.10.36.jpg [View same] [iqdb] [saucenao] [google]
5572891

So I have sought out and acquired a; 16" x 14" x 1/4" A36 mild steel slab.
Called two steel places in town, first place recommended the second place. Second steel supplier said $20 cash, but when I went there, they charged me $10.

So basic starting size of baking steel for $10CAN.

The mill scale was impervious to most things I could throw at it, but an overnight soak in 50/50 5% acetic acid (white vinegar) and water.
Took a wire wheel to it after the soak, and the scale flew off, leaving a shiny silver finish.

A wet scrubbing with soap, salt, and starch, and an intense rinse cycle.

Then I started seasoning. Thin coats, on the bbq (it's hot as dicks here right now). This picture is 4 coats in.

So far, cost is: Vinegar: $1, Wire wheel: $5, drill for wire brush: $15, steel slab: $10. Everything else you should have around (bbq, oven, etc...). $31 for the essentials, and you get a cheap corded drill, and a wire wheel for cleaning and stripping, AND the steel.

Why pay $80-160, when you can work with tools and steel?

Even if I fuck up the seasoning... who the fuck cares. Steel plate. Sand it off and try again. Good for ovens, bbqs, campfires. From eggs to steaks. Pick one up today.

>> No.5552722 [View]

>>5547421
Vegetable... Troll right?

Berry for the win.

>> No.5536173 [View]

>>5535989
Corny pun. I get it. Well played.

>> No.5515008 [View]
File: 549 KB, 1600x1200, 2013-01-12 18.28.23.jpg [View same] [iqdb] [saucenao] [google]
5515008

>>5514964

>> No.5514964 [View]
File: 512 KB, 1600x1200, 2013-01-12 17.33.30.jpg [View same] [iqdb] [saucenao] [google]
5514964

>> No.5511411 [View]

>>5510186
>but people who make a habit of it should be laughed at

Posted at a starbucks, from an apple laptop daddy bought you, no doubt.

>>5510211
Pretty much sums it all up eh?

>> No.5510063 [View]

>>5509986
You're not very fun at parties eh?

My whole general point is this: Enjoy your own things, and let other people enjoy theirs. If you feel a need to complain about such things as food, your life is better than you think. Keep it to yourself.

>> No.5509971 [View]

>>5509927
No, nutrition is life. You can get an IV to keep you nourished, but I would not call it food.

Food is fun, life is living. A broad stroke to say "there's no reason to ruin a steak by taking it to well done" when we all know, that ARE reasons.

Intentional or not, who cares, as long as the one living their life, is enjoying their food ?

tl;dr I don't think you were ever sent to bed hungry, were you?

>> No.5509914 [View]

>>5509866

I used the steak analogy, amongst the others there, as deliberate pokes at the usual commentary around here.

But everything is subjective when it comes to food. The way my mom likes bacon... it's so charred you should be eating it only when you think you might have ingested poison recently. That much carbon will clean you out. I kinda like it that way too now, but don't think I'll ever meet another person who does.

Shoe leather meat happens, and sometimes it happens when you have no other choice but to eat it. Like camping, getting drunk, having a bonfire, turns into forest fire, you decide to make steaks... Long story short, best night ever, worst steak ever, but you always end the story with "and I gnawed through every last bit."

>> No.5509892 [View]

>>5508513
I like you.

This method used here is also the perfect method for making spammiches. Fry everything as stated here, but replace bologna with sliced spam.
I recommend the lazy way of just using salted room temp butter, the salted butter goes good with the salted pork product. And also use the cheese slices that are processed. I recommend velveeta processed cheese slices, as it melts into a crazy hard to control non-newtonian fluid, that never comes out of beards. It's wonderful.

Tomatoes on anything with processed meats is divine. If they are not available, packets of ketchup found under couches, in cars, and taken from food stands, will be a boon.

Oh, and if you have no butter, you can fry the spammich with mayonnaise on the bread instead.

>> No.5509848 [View]

>>5504488
True words.

I'd eat a well done minute steak, cut with a dull dollar store knife, braised in ketchup; in an unseasoned, warped, cast iron pan. I'd smile, and politely thank my host for the meal, finish every bite, and clean the pan with my tongue. If it meant I get to live another day, and not starve.
Seems like most of the regular posters here seem to think their self inflated idea of 'standards' and 'status' is not only correct, but supersedes basic forms of logic, etiquette, and situation.

One can enjoy both; the finer things, and the bottom barrel grease and salt fix.

>> No.5507694 [View]

>>5507677
Where I live, they have what they call "urban chicken project". People in cities here commonly keep domestic chickens for eggs and meat.
Eggs are not hard to find, and 9 times out of 10, you have to wash them yourself. No inoculations, but perhaps freshness, and lack of handling play a large part.

Either way, I wish the US general populace could get into a good runny egg. Maybe they'd shoot less brown people or something.

>> No.5507661 [View]

>>5507384
Pregnant? Her immune system is a tank. We have warning labels and precautions as a result of perpetuating our species, but the biological defenses are insane in pregnant women.

I'm guessing you're a United States citizen, as I don't think any other country has such a fear of eggs.

She could drink a dozen raw eggs every morning, the only result may be a baby that can bench 250... or a giant pool of protein rich vomit.

>> No.5501867 [View]

>>5501731
Sausage and egg McMuffin
And the homestyle sausage and egger from A&W.

As long as they aren't from any chain locations that serve that mystery wafer of egg like proteins. Real eggs, slightly soft inside.

The A&W I live near is rated #1 in Canada, and it really shows in their breakfast service. Always packed with old people, coffee is always fresh, nice and strong.

Fuck it, I'm going to get breakfast now.

>> No.5352958 [View]

>>5352950

FF to 17:15 for battletoads.

>> No.5352950 [View]

http://www.youtube.com/watch?v=hpLVGJJCltc

Dr.Phil episode

>> No.5315190 [View]

>>5307092
My condolences. Lived there for 6 months in my angsty young adult phase. Smells bad there, barely any trees, vast wastelands of dilapidated unkempt commercial zones. I had the benefit of no car, so I got to walk through many areas at a slow pace, taking in all the nuances. I could see why lots of people there would buy that sort of beer. They can't feel anything inside anymore, and thus, probably don't taste things, or enjoy simple pleasures like 'flavour' anymore.

Was hard to find work there, so I came back to my hometown to work in the slaughterhouse again.

It's funny about Edmonton, the gangs, bums, and thugs, were all more polite than the middle and upper middle class people there. I was on a smoke break working at a call center in a mall downtown one time, talking with some folks outside the hotel. The abruptly stopped the conversation and said "you're not from here are you?", I said no, told them I was from the south, asked how they knew. They knew I wasn't from Edmonton, because I was polite. Go figure.

tl;dr if I was in Edmonton again, I'd drink any swill handed to me and call it a painkiller.

>> No.5305017 [View]

>>5302858
lol'd at cosby.

But seriously, southern negro cuisine, is my primary reason to visit the united states. If northern recreations taste as good as they do, I want to try it made by a couple old greasy ultra friendly and foul mouthed southern negros that love what they do.
I hear nothing but good things from people who visit the southern states and hit up the greasy spoon joints that cater to people who have dirt under theirs fingernails, and stains on their coveralls.

As a caucasian from irish english descent, fifth generation Canadian, I am the absolute polar (pun) opposite of negros. If you put me on a tall tower, and shone a light on my naked form, I could save millions of lives along a coast line. But I can't soul food for shit compared to those guys. Would give up life saving lighthouse powers, just to creole.

Navigation
View posts[+24][+48][+96]