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2023-11: Warosu is now out of extended maintenance.

/ck/ - Food & Cooking

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>> No.11190336 [View]

>>11190334
dang it ;_; I'm sorry. I didn't mean too. I'm drinking green tea right now tho

>> No.11190327 [View]

>>11190296
I didn't know it was specifically called that ok. Chill, then lets both have these up and be helpful instead of being assholes.

>> No.11190280 [View]

>>11190255
didn't see it. I looked for it.

>> No.11190006 [View]

>>11190003
I like you

>> No.11189989 [View]

>>11189975
Yeah, I always found that funny about these places too, they commonly have that minor rule but most of the time no one follows it anyways. I just state it to make others feel better. Nothing wrong with asking a question as long as you state you don't understand and need a better definition of it. That's cool. Just don't be a troll about it.

>> No.11189950 [View]

>>11189948
none currently.

>> No.11189938 [View]

>>11189922
I'm basing it off of /g/'s idea. You can ask them sure, but at the same time, 4chan isn't about holding your hand now is it? goto any board on 4chan and ask the dumbest of questions, they will look at you and think you're an idiot.

The idea is more about asking questions you don't want to start a thread for.

>> No.11189909 [View]

>>11189879
no u

>> No.11189865 [View]
File: 412 KB, 640x628, 1516485774098.png [View same] [iqdb] [saucenao] [google]
11189865

/sqt/
Welcome to /sqt/ for /ck/
What is this place? Here you can ask anything food related, this also means /ck/ meta questions.
>Why do we need this shit?
To help cut back on threads that are so small that are killing things like tea general.
Please google all your questions first unless it's an opinion you're after.

>> No.11146598 [View]

>>11146207
Smell it; Most dates are nothing more than a "best by" date vs an actual exp date.

>> No.11144985 [View]

>>11143954
Why do you care?

>> No.11143839 [View]

what do you guys normally make for breakfast?

>> No.11142529 [View]
File: 76 KB, 678x674, 1523592807398.jpg [View same] [iqdb] [saucenao] [google]
11142529

>>11142308
>>11142366
this but unironically

>> No.11142291 [View]

>>11141310
Bud, I was asleep likely or not around, I was busy. Now we have 2 threads opened. This is going to be annoying.

>9gag
1. fuck that site
2. Don't fucking assume shit. Thank you tho for making the last thread. Lets not fight and try to help people cook. You and I both know that's the better option here.

>> No.11141283 [View]

>>11141249
>caring about namefags
>thinking it actually matters
My threads so far if you look at each one have been succseful, I've been contributing to each one. Seriously anon, you fuck off.

>> No.11141239 [View]

>>11141229
Technically 5th, 1 edition got burned

>>11141231
I'm the OP

That's not why it's proper, it is because it links to past ones and it has everything else. We need to build it up with some links to some good sites, meet me over there.

>> No.11141184 [View]

>>11124441

god damn it

>> No.11141178 [View]

>>
Wrong link

>> No.11141176 [View]
File: 586 KB, 1280x977, 1505940806382.png [View same] [iqdb] [saucenao] [google]
11141176

/sqt/
Welcome to the 5th edition of

Stupid question thread or "small questions that dun needs a thread" thread.

This edition is "How badly burnt is it?" edition

Questions; Opinions; Recipes and so on.

Ask your stupid dumbass food questions here, or /ck/ meta questions.

All threads will (should) be linked to one another like so

Previous thread >>11110054 (You) (Cross-thread)

FAQs:
>Why does /ck/ need a thread?
Because it helps with legit threads not get 404'd
>How do I boil water?
We have scientist figuring this out!
>How many pizzas should I buy per party?
How many guests? that many 1/2 large.
>Can I add bacon to it?
Likely

If we need another one here, post it

>> No.11134924 [View]

>>11134919
Honestly, your pallet is likely so different to mine, it's very hard to tell. I would say just go with what your taste buds tell you. Start slow and work your way up. No one can tell you what you like so really, if I said I like 57 on my steak and you like ketchup or A1, I can't judge you on that.
Really the only thing I can say is, go slow, add little bits at a time, follow recipes almost to the T

>> No.11134898 [View]

>>11134888
When it comes to spicing up a dish, and I don't mean making something stupidly hot to the point of death like a ghost pepper, thai, korean death noodles, or indian food, I mean like basic spices like ginger ans cinnamon. When it comes to seasoning your food, you never want to add too much or add too little. What you want to do is add enough to taste it on your stuff. If you know how to dip sushi, then you understand. You want enough for flavor, not so much to overpower it. A good example of this is egg drop soup. You need soy sauce, ginger and onion and or chives (same family slightly different taste). To make sure it's not overpowering, you add what you feel is right and taste along the way. You can add, but it's a bitch to subtract. You're basically just adding more base to it (chicken broth).

It's all about balance. I can get very karmatic in this bitch if you want.

>> No.11134879 [View]

>>11134878
there's a man on a mountain you must climb to see. He will teach you the ways.

What do you wish to learn?
How to use them right?
To become tougher to spicy shit?

>> No.11134876 [View]

>>11134873
2nd

----------
on topic
who has the best ice cream sammichs?

>> No.11134859 [View]

>>11134857
I was waiting on that. Dude, grow up.

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