/ck/ - Food & Cooking

Well /ck/, what do you choose?

>>6629409
Try creme fraiche

>>6622697
Retarded question coming through. Is Trader Joe's just the Californian version of Aldi? I know when I moved from California to Arizona, Vons became Safeway, but they were actually the same store.
>No one has said ABC market

Pic related is my favorite dish
>TFW I've never had any sushi and need suggestions

>>6627132
>>6627237
So my ex-gf said that a lot of European chocolates and cheese are way better than their American equivalents. She said they taste like rubber in comparison. Is this true? Are the processes different? Are they aged or something?

What is /ck/'s
>Top 3 sushi
>Favorite ocean creature dish?

>>6625220
Wrong image, here you go faggots.

>>6624031
>1. Tri-tip
>2. Filet mignon
>3. Brisket
>4. Skirt steak
>5. New York strip
>6. Everything else.
Debate me faggots.
Anyone have recipes for these besides basic steaks?

>>6625123
Charles Darwin was the president of the Glutton club at Cambridge University in which club members would eat rare species of animals.

>>6622077
Garlic aioli and ketchup blend.

>>6622789

>Having anything besides creme au cafe
https://www.youtube.com/watch?v=B7quqqwh62s

>>6620411
I have so many questions

>>6622551
There's a fetish for everything I guess.

>>6622467
It's spelled kecap btw, but pronounced ketjap. Anyways, kecap manis is mostly sugar, so if you're looking to cook with it, all you're going to end up doing is caramelizing the sauce further and hardening it.
If you're going to cook with it, you're going to have to dilute it with plenty of soy sauce, water, lemon juice, etc. I suggest lemon juice, as the tangy sour flavor would compliment the sweet flavor from the sauce, and the savory flavor of the fish.

>>6615049
There's fried icecream bro, chocolate dipped frosting would be fine.

OH, FUCK I FORGOT! What is everyone's favorite mooncake?
>>6614064
What do you think about hard caramel? Or maybe nougat?

>Favorite cake?
>Go to simple cake?
>Favorite cupcake?
>Favorite pancake?
Also, does anyone know if instead of dowels or straws for cake tiers, I can instead use solid chocolate for support, so that my cake is 100% edible?

>>6612973
>Food
Bacon, not because of it's flavor, it's wonderful, but because people put it on everything for the hell of it, like "Maple bacon doughnuts"
>Condiment
Sriracha, I can't for the life of me understand how this became popular. The taste is terrible, the heat is non existent, and the shit sticks to the back of your throat.
>Anything green tea or chai flavored
Stop it white girls, just stop.

>>6611367
Ok, for one, there's too many imperfections on the surfaces of the tops of the macarons. Second, the cookies should be equal size to each other. Third, your use of brown macarons, complimented by a deep red, don't meld together at all. Your presentation falls flat, you should have gone for something more like pic related if you're using a deep red filler.

>>6612925
Your recipe sounds very salty, how is anyone going to be able to appreciate the talapia if they get a mouth full of kosher salt?
You're not thinking things through. Do you even taste your own food?

>>6612922
Yeah, for birds maybe, but what about pork and fish?

I personally prefer montreal seasoning as my go to rub for beef, but what do I use for birds, pork, or fish?

Does anyone here actually make their own sauces, jams, or rubs? Green goddess, BBQ sauce, hot sauce, or jelly, etc...