/ck/ - Food & Cooking

If he's not at all into beer you need to get him to start slow. Radlers/chandies are a good place to start give him a 30/70-40/60 beer to sprite/7up split. Another good option are light subtle flavoured beers such as: St. Ambrose Apricot Ale, Well's Bannana Bread Beer, Not sure where you are in the world, but you can always find Honey beers or Chocolate and Oatmeal stouts. If he doesn't appreciate the flavoured beers you could try light style or tasting beers, something like a kölsch (german style of beer) is pretty unthreatening. I have a mate who drinks corona's but he always asks the bar to put a shot of grenadine syrup in it.

Another option is to appeal to the peer pressure route and buy some SERIOUSLY strong belgium beers like delerium tremens and see if he is up for trying very sweet strongly alcoholic beer.

>>4324997
and
>>4324974
Both have good points, getting a tasting platter of alot of different varieties and flavours is a good way to get him to try alot of things until he finds something he likes that way you and your other friends can also enjoy tasting a shitload of different beers and you can get him interested in the beer culture a little as well.

I'm sure this has already been discussed on /ck/ but I missed, it, so What's everzones opinions on: http://www.vice.com/en_au/read/rob-rhinehart-no-longer-requires-food ?

I think its pretty interesting but refuse to beleive it actually taste's good like he claims I also wouldn't want to give up food, while it may save moeny I just don't think i'd be able to do it. So any opinions on pros cons of such a diet?

Not exactly a combo as classically defined, but i consider these 4 foods to be the holy grail of savoury food combinationsy all you need to do is add one or more even all of these things to any savoury dish you're eating and it will be instantly improved! The Holy Grail? Some form of: Cheese, Avocado, Bacon, Onions

>>4213729
Im using pre-ground coffee, but i think a coarse thump in a mortar and pestle with whole beans would be ok. freeze dried (instant) may be possible, i've heard of people using it but i imagine it might melt and add a really gross taste?

>>4213681
Lol yeah it's pretty fucked up, while not as bad as it initially sounds it really sucks, especially because of how hard it is to eat out.

>>4213635
I was thinking of using powdered roasted cloves to get that cinamonny sweetish earthy flavour? as for the ginger it will just be a bit of a base in a the sauce to get that sort of oriental taste

>>4213616
Not going to use heaps, but just want the sauce to be really packed with flavour. . hope it isn't too overpowering . .

Ok she wanted one rack in a wet marinade and oen in a dry rub, i think my final recipe will be:

Wet Marinade:
Plumsauce with vinegar, ginger, salt, cloves, allspice and cayenne pepper

Dry Rub: Oregano, Salt, pepper, Thyme, Smoked hungarian paprika and a teaspoon of cofee

How does this sound, good or shit?

>>4213542
Excellent idea, i like the idea of lemon, cummin chilli and apple

>>4213523
No korean shop around, bu ti was thinking of maybe going for plum, ginger and chilli, but i feel i might need some other storng flavours, can you think of soem good oens, obv. not inc. onion or garlic?

>>4213502
Suggestions on how you might go about this?

Sup Co/ck/s I normally do pork ribs in either a dry spice rub or a bbq marnidae and then smoke them, but two of the central components are always onion and garlic either as a powder or dry flakes etc. At the moment im home and sadly my mom has a serious allergy to Onion and Garlic and she jsut bought some really nice racks of ribs for me to cook. So i need some recipies or ideas for either dry rubs or wet marinades that don't have onion or garlic in them. Thanks in Advance!

TL:DR Need Recipes for either dry rub or wet marinade pork ribs with no onion or garlic

>>4203393
Sceak is woman or is man? Not that it means anything, simply wondering.

>>4195343
I like to swithc to ciders purely as a drinking drink when i feel lik e beer has taken me as far as i can go, but i always go for a cider with a shot of spiced rum, ever tried it?

>>4195333
from softish core to hardcore in the same sentence! much respect. I actualy like S. Slings as a drinking start

>>4195329
what are you're bourban preferences? I'm a bulleit, jack or small batch man myself. still though i have plenty of ignorance, what do you mean by rye? what sort of liqours does that apply too?

>>4195326
ruuuuuuuuuuuuuuuuum

Normally I identify as a brewman, but tonight i've had a little jack, a little brandy and a lot of tequilla, so /co/ck when you're out with you're mates and taste flies out the window, what are you prone to drinking?

>>4170513
no worries man, glad to help! HOpe everything turns out for you well! Get some fucking real food in your stomach mate!! haha

>>4170501
hmm my gf usually makes the lasange and her recipe while awesome is all in german i could translate the ingredients but not the method.. atleast not well

>>4170426
Stuffed Green or Red Peppers
2 tablespoons olive oil
500g mixed pork and beef mince
1 large brown onion small dice
4 cloves garlic minced
1 medium diced tomato
2 tsp dried oregano
1 tsp chilli powder
salt and pepper to taste
2 rashes bacon very thinly diced
1 tsp cumin
1 tsp hungarian paprika
1-2 small red or green or both peppers for thin dice
1 small carrot very small dice
4-6 medium/large green or red peppers for stuffing
4-5 tablespoons fine ground parmesan cheese
1 cup mature cheddar or mozarella

Method

Add the olive oil to a medium to large skillet/pan and set to a medium heat.

Fry the chopped onion, minced garlic, fine diced peppers and carrot on a medium, once the onion starts to get translucent

add the bacon and keep frying until starting to brown.

Add the mincemeat until starting to look cooked then add the cumin, chilli, oregano, paprikia salt and pepper and diced tomato. dook trhough until the tomato gets soft and the meat looks cooked but not too brown.

take the meat mixture off the heat and let cool, when completley cool mix the parmesan through.

while the meat is cooling preheat the oven to 185C

Cut the tops of the peppers and scoop all the seeds out. be sure to save the tops! Stuff the peppers with the mince and place upright in a casserole dish with the tops that you saved on top.

Cook for 20 minutes then remove the tops and add the shredded cheddar or mozarella on teh top and cook for another 15-20 minutes

>>4170457
I also add 2 tsp of dried oregano, this is really fucking important as it cements the flavour from good to awesome!

>>4170426
homemade burgers
50g breadcrumbs
500g beef mince
1 diced brown onion
1 tsp brown sugar
Salt and pepper to taste
4 tsp Garlic powder
1/2tsp bicarb soda
small pinch of ground cummin
15-25ml of whole fat milk
3 rashes bacon diced
if the mixture is dry add an egg, if sloppy add more bread crumbs.

Method:
Caramelise the onion and cook the bacon. then let them cool. once cooled mix all ingredients thoroughly together. make patties of your desired size and cook to your taste i like these medium rare.

I serve them on burger buns with bacon, lettuce, tomato, cheddar cheese (that i melt on the patties as i cook them), aioli, red onions and pickle.

simple but good

>>4170426
Paprika chicken for 6 (you can freeze and serve later)
2 (1.3kg chickens) cut into 6 peices
1tbs olive oil
2 brown onions halved and thinly sliced
1 tbs sweet paprika
2 tbs hungarian paprika
1/2 tbs hot paprika
3-4cloves garlic thinly sliced
2tsp fennel seeds
4 medium diced tomatoes
435ml chicken stock
110g sour cream
1/4 cup chopped parsley

method:
season the chicken with salt and pepper.

heat oil in large heavybase saucpan over a medium heat. cook half the amount of chicken for 3-4 each side or until crispy skinned. transfer to a paperlined tray and then cook the rest

add onion and garlic to the pan cook until garlic becomes golden then add the paprika an dfennel seeds.

cook for 1 minute then stir in tomato and stock. Add the chicken and bring to the boil

once boiling reduce heat to low and cover whiel simmering for 50mins.

uncover and simmer for another 25 mins to reduce once removed from the heat stir in the sour cream and sprinkle with parsley

during the cooking phase i like to add a little fresh chilli at the stage where i put in the onion and garlic