/ck/ - Food & Cooking

>>5458616
>>5458637
Thank you both kindly for the advice. It's stainless steel but the handle is wooden, which is why I considered oiling it now and then. I think I'll get a cheap knife and use it to practice on a stone, seems like a skill worth having. In the meantime it's still razor sharp, so I suppose I shouldn't worry.

And wow, that's some memory you've got there, Anon. Yes, I still play the violin. Sometimes I perform with my school's "not good enough for the symphonic orchestra" orchestra. It's a fun time.

I've been gifted with a beautiful Shun chef's knife, and have no idea how to take care of it. I love it so much I'm even scared to use it. What's the best kind of cutting board to use? What do I do for maintenance? Anoint it regularly with mineral oil? Hone it after use with a steel or a stone? How often should I sharpen it and how, if ever?

Wait, I've got it! I'm going to make ceviche and disguise it as salsa! Yess.

>>5171856
Oooh, thank you.

Shrimp is kind of obviously shrimp, though. I was thinking of making something using tuna steak and disguising it as beef or pork.

>>5171661
I can't believe you still post here.
Doesn't this entire board hate you?

When I was a little kid, my dad once called me into the kitchen, where he was holding a forkful of food, and told me to try it.
"What is it?"
"Just try it."
"But what is it?"
"It's snail. Eat it."
"Snail??"
"EAT IT! EAT IT! EAT IT!"
The pressure was intense, so I closed my eyes and took a big bite.
"...This tastes like tuna fish."
My dad smiles, "Because it is tuna fish."
We had a good laugh about it. He was only joking around with me, but this event stuck in my head, and I have not been afraid to try a new food since.

So, have any of you got similar stories?

My boyfriend claims he hates any kind of fish or crustacean. I have so far tricked him into eating (and enjoying) clam chowder and pad thai made with fish sauce. Any ideas on what I can do next?

"I don't like the taste of meat."

I have a friend who grew up on mac and cheese, and to this day just about everything he eats is a carb and cheese. Pasta with cheese, garlic bread and cheese, nachos and cheese. He can count on his two hands how many times in his life he has tried chicken or beef. He's never had a hamburger. He likes pulled pork, though. It's a rare exception, he pretty much doesn't like anything, and the things he likes are really bland.

Currently trying to lose weight, so I limit myself to 1800 a day and usually fall pretty close to that number. There are outliers though. Today I only had 1300.

Can't make an egg cream without it.

Olive oil is fine for frying at high temperatures, just don't use extra virgin, it's got a low smoke point. Use something more refined, like pomace oil.

http://www.eatingrules.com/Cooking-Oil-Comparison-Chart_02-22-12.pdf

I personally also enjoy using lard, sesame oil, and sunflower oil

Get the pan hotter before cracking the egg on it. You can lower the temperature after that.

>>4414782
No no wrong wrong lactose intolerance is NOT the same as milk allergy. If it were a milk allergy you could drink goat milk instead, because it has a lower lactoglobulin beta content.

You don't have an allergy though. You are lactose intolerant, that means you don't have enough of the enzymes needed to propely digest milk.

Take some lactaid, or just consume dairy in very small amounts and work up to a tolerance.

Or puss out and use dairy substitutes like fortified soy/rice/coconut milk.

>>4404856
I'm sorry, but that's dumb.
"I am going to let this food spoil quickly because I can't be bothered to figure out when it's gone bad otherwise."

Ok, so I leaned recently that "bananas don't go in the refrigerator" is a load of bullshit invented to make consumers go through more bananas. Though they turn brown in the fridge, they actually stay fresh and edible longer.

But now, my problem: since they turn brown quickly in the fridge, how do you tell when they've actually gone bad?

>>4324671
Nooo, oven is only good for darker roasts. I like them done right after the first crack.

I make them in a skillet. It's kind of like making popcorn.

http://www.sweetmarias.com/stovepopmethod.php#skillet

I buy unroasted coffee beans from a local Mediterranean import store and roast/grind them myself.

Dean Martin. Anything and everything Dean Martin.

>never made cheesecake before
>but it's my boyfriend's favorite, so let's give it a try
>leave for store at noon
>buy top quality ingredients
>recipe is easy but time-consuming
>8" cake finally ready at 9pm
>came out perfect, boyfriend loves it
>tell my two roommates they can each have a slice
>in the morning, discover they ate HALF THE CAKE

My own fault for offering, I guess.

No.

I speak fluent Italian and worked at a pizzeria for two years.

Not a single Italian restaurant I applied to gave a shit.

But hey, maybe you'll have better luck.

My grandmother gave me one of those when I moved away for college. It's called a machinetta.

It doesn't make "real" espresso, but it's good enough for me. I absolutely adore it. I replace the gasket every few months. I also have a thing that you heat milk up in, and it has a lid with a mesh screen/plunger piece for you to foam the milk with.

In the mornings I like to have macchiatos the way my grandparents made them, with sugar in the milk. After dinner I like to drink espresso with a little anisette poured in. Mmmm.

>>4324487
Also, everything this guy said.

If you want to have espresso without an espresso maker, the closest you can get is with a macchinetta and the thing I just posted.

My grandparents grew up poor in Italy and would have "peasant" macchiatos. They made the"espresso" in a macchinetta and would top it with a dollop of cream that was beaten with sugar until it got frothy.

I use one of these. They're pretty cheap. You heat the milk in it on the stove, then pump the little ball on top and it moves a mesh thing around inside.

Flatten them out, sprinkle with salt and pepper, flour them. Brown them in butter, drown them in Marsala wine and the juice of one lemon, throw two packages of sliced white button mushrooms on top. Simmer 20 minutes covered and 20 minutes uncovered. Voila, chicken marsala.

>>4299203
Huh. I actually love plates like that, because they're less likely to make that "ceramic" noise when being scraped with a utensil while dining. THAT noise makes me physically nauseous. I'll never understand why.