/ck/ - Food & Cooking

Is bomb appletit crashing down?
The new cast kind of sucks

>>19325869
i haven't checked in on him since all the bon appetit drama happened. is he still doing it's alive? he's now building up his own channel? i feel like he's a couple years late now but he's consistent with uploads he'll get an audience. he's a fun guy to watch

>>19325779
/thread

>>19325830
>Why do the directions say cook 10-20 minutes on these chickpeas?
That's probably the directions for a "quick soak". Instead of soaking at room temperature for 8+ hours, you do a quick boil. I had the same problem when I first tried making beans from scratch.

I find chickpeas need even closer to 3 hours of boiling to soften but it probably depends on the size you have.

>>19325830
>Thanks, I guess I need to ignore package directions kek
This begs the question: how fucking long (or short, as it may be) are you boiling them?
I gave 2 hours as a roundabout number. They're usually done sooner than that but they do occasionally take that long. When I cooked them on the hob before switching to an electric pressure cooker, I used to keep a kettle of boiling water at the ready to top off the pot of beans as needed because I boiled them shits at the highest fucking heat I could.

Pintos are the worst. They take forever.

>>19325862
Pretty wasteful, water boils at around 100 degrees Celsius at sea level. Higher heat doesn't really increase the temperature in the pot past a 100, it just makes the water evaporate faster. At a slight simmer, the water in the pot is still a 100 degrees but you save energy and you add less moisture to the air in your house, cooking times stays the same more or less. it's a win win.

Where I'm from, Aldi is Aldi for black people. The Aldi near my house has been the site of shootings, stabbings, too many fights to count, and has a homeless camp in the back of the lot. When I first moved here I shopped there a few times not knowing any better. I was asked for money by homeless people loitering inside the store multiple times. Once some drunk woman was screaming and throwing eggs all over the floor. The customers were always extremely rude to the single clerk.

>>19325759
you are fat and stupid. thats like 100 calories

>>19325706
My mother in law tried this and she looks like shit

>>19325839
Depends on the ice cream. 1 cup of Breyer's is 225. Häagen-Dazs is 450. A lower fat sugar-free version could probably be around 100.

>>19325721
Yeah, fat deposits will not melt, it's a long process etc.
Grape and coffee act as slight diuretics and in three days you'll lose water. Could be even up to 20 lbs if you're sweating a lot.
But it's not fat.

>>19325706
You can also just plain water fast for 3 days if you're not such a complete sugar addicted burger that you can't go a single day without fucking icecream.

>>19325704
Gnocchi

>>19325704
stews
veggies

>>19325711
dubs wins, pesto gnocchi it is.

just add a little stock or even water to it and heat it up, should be fine. honestly I usually don't like having to use the host's kitchen to reheat my stuff, I either bring it hot in a casserole dish if I have time to cook right before or just bring something that is fine at room temperature/cold

Only if I open them and don't eat them all at once. There's no reason to do it while they're sealed.

Nah is it good? Should I try it?

>>19325543
I do, sometimes. The humidity level is pretty high where I live.

I don't eat chips

>>19325516
Neighborhood cats

ive been working on my recipe
still not perfected
1. pressure cook your beans first, from dry
2. I think the way to do it to puree HALF of them in a blender after cooking with some water or, better, meat stock
3. lime juice and freshly ground cumin, lots of it
this is not a place to be shy with spicing
I also like to add chopped cooked bacon but it won't really be creamy then
4. lots of neutral fat
this is really what it is, they are using way more oil/fat than you would
don't use canned beans plz fren, at a minimum just cook ur own from dried

>>19325511
>fixing canned refried beans
good luck but when making from scratch use lard as the main source of fat and butter for creaminess

>>19325526
1. pressure cook your beans first, from dry until slightly overcooked and soft
2. drain them but save the liquid
3. in empty pot saute finely minced onion, poblano pepper and garlic in lard
4. while still sizzling add cumin, chipotle chili powder, salt
5. add beans into pot and mash with potato masher
6. add butter and bean liquid back in until desired consistency is achieved

The secret is lard

>>19325490
I don't know about western Europe but here in the USA they're safe. The sale of meat products and other food products is regulated by the FDA. If you're worried about the food safety of a particular restaurant, you can simply look at their health inspection rating posted outside.

You won't be able to purchase Chinese foods in the US unless it's passed some sort of quality control, otherwise it won't be imported. Not saying there isn't some black market in back alley of a no-go zone Chinatown ghetto, but you won't find the bad stuff at a normal food market.

>>19325617
>>19325609
That makes sense - the market IS in Chinatown, and it's kind of small - the area is notorious for having all kinds of imports, but the packaging DOES say "made in the USA".

Is there any way I can check if something specific passed FDA guidelines?
Like, if perhaps it's in a database of some sort?

>>19325617
>bribery
>outright testing fraud
>counterfeiting epidemic
yeah nah

>>19325484
bro bought 9 bottles of spicy ketchup that is barely hotter than a pepper marinara sauce and calls himself a chad

>>19325484
>sriracha chad
why are you buying the smaller bottles, cost more per oz, than the larger bottle?

>>19325484
why does anyone care the slightest bit about that nasty ass shit when this exists alongside it

>>19325484
the grocer thinks you are an autistic retard

>>19325484
>sriracha
Always has some unappetizing chemical taste to me

something weird desu but flying jacob is actually pretty good even though it sounds kinda stupid
>>19325485
cool

>>19325508
they also put bananas on pizza there

>>19325480
>banana
Yeah, I'm trying this. I'm sure there are examples to the contrary, but pretty much every single dish with banana as an ingredient is S-tier. Unless it's trying to be horrid.

>>19325480
Casseroles are pretty much always good.

>>19325576
They have Internet in ethiopia?

>>19325520
fuck off grandpa. Liver and onions is good but I'll never compare prime rib to a real steak you old bastard.

>>19325432
stek is overrated. i'd go with MagDonna's

>>19325432
I would take the steak but without those shitty sides

>>19325502
But house of prime rib is more expensive.

>>19325432
yes. the black ones.

>>19325390
>mad cause the jannies deleted his post
cute

>>19325390
im assuming you were the coonposter

milk in ba g

>>19325398
No I was posting my folder of black dicks

>>19325390
I like cute and funny

>>19325831
>he doesn't use le pic rel
ngmi

>>19325671
>Literally takes 2 minutes to make half a liter of mayo.
Post video.
I'll bet $100 you can't do it under 5 minutes from opening the fridge until done, plus 2+ minutes for cleanup.
I could also make my own hotdogs from scratch, but fucking WHY???
I can see stuff like making my own ribeyes by cutting up a rib-roast, if it's on sale, but mayo?
Fuck that shit. You might as well argue for making your own butter.

>>19325712
>>19325734
>miracle whip
This a thread about mayo, not super shitty "salad dressing".

>>19325854
>I could also make my own hotdogs from scratch, but fucking WHY???
not him but any store bought brioche hot dog bun is 10x better than the dog shit that you get at dedicated hot dog places so it makes no sense to go there considering how lazy and cheap those fucks are about every single ingredient

>>19325854
add an egg, salt and whatever condiments you want to a cup. i usually add mustard or vinegar and msg. put immersion blender in the cup and turn it on at max speed. wait 5 seconds. add oil very slowly in a small stream for the first 10 seconds. continue blending and then add oil in increments of 50% of the total volume in the cup as it gets incorporated. repeat until you get the desired consistency, more oil = thicker. that's it, you are done.
for cleanup, put the immersion blender head under the sink for like 10 seconds to remove most of the mayo on it and leave it in the dishwasher to finish cleaning.
that's all it takes. once you have the ingredients and the blender, the active time is little more than a minute.
you do it yourself because it takes zero effort, it tastes better and you have control of all the ingredients.

Coming across one of those makes me happy I always keep a handful of quarters in my pant pocket. Funtime indeed.

>>19325344
Anon listen to me there isn’t much time, they’re encircling your positio- *EXPLOSION* … Anon? ANON!? ANNNNOOOONNNNNN

>>19325344
Can’t believe you flew all the way to Australia for some gum balls.

>>19325344
Are you going to hit them all with a baseball bat? I'd always weight the fine against the satisfaction of hearing a gush of runts hit the floor.

>>19325322
shieeeeeeet them wite muhfuggahs nevah be seasonin they chiken mang

>>19325322
Is poor black people washing chicken the latest fed psyop? I don't believe it's a genuine thing in the slightest.