/ck/ - Food & Cooking

>>28106

I'm starting to like this board merging

>>8650521

I suggest you invite ICE

>>8651637

Butt lube to pay for his crack addiction

sitting in culinary school right now eating family meal, bouta start slangin
ask me no questions and I'll tell you no lies

>>8294851
We're starved for content here at /ck/

>>8264225

Buttermilk pancakes

>>7789278
Mike here from Jersey Mike's, I will support you, please send the case of duct tabe to your local Jersey Mike's good fella

>>7788895
Boil it mash it, stick it in a stew.

>>7788541
>he lives in a state without a jersey mikes

>>7788509
Nothing to be said about your post, JM's still reigns supreme. It's almost like you have never had it.

Name a better sub joint, you can't. Mike's makes the best subs with the freshest ingreds. Prove me wrong. Go grab a sub from subway and a sub from Jersey Mike's and your subway sub will be in the trash within seconds. Same goes for Jimmy Johns, yes they have a good italian sub but it's nothing compared to the italians at Mikes.

Fuck all u fucken pussy ass niggers

This shit too

Post a picture of ur schools nasty ass food

>>6882242
>>age
>>location
>>what your last meal was

>>6007406
>amaretto
>creme de cacao
>chocolate syrup
>vanilla extract

>>5677105
Im smart. I prey to Jengas that you dye of cancer

>>5355900
Also, yes, that would be very delicious, but who has the time to make a decent bouillabaisse? 2 or 3 days to do it properly? Nahhhhh. Stick with the basics

>>5355928

Trust me, as far as new england chowder goes, using salt pork, it doesn't get better than that :)

>>5355903
Salt Pork is the best in my opinion. Combine salt pork and 1/4 cup water in a heavy-bottomed stock pot or Dutch oven. over medium heat, stirring occasionally, until water has evaporated and pork has begun to brown and crisp in spots, about 8 minutes. Add butter, onion, and celery. Continue to cook, stirring occasionally, until onions are softened but not browned, about 4 minutes longer. Add clam juice or water and stir to combine. Add clams or quohogs and increase heat to high. Cover and cook, opening lid to stir occasionally, until clams begin to open, about 3 minutes. As clams open, remove them with tongs and transfer to a large bowl, keeping as many juices in the pot as possible and keeping the lid shut as much as possible. After 8 minutes, discard any clams that have not yet begun to open.Add milk, potatoes, bay leaves, and a pinch of salt and pepper to the pot. Bring to a boil, reduce to a bare simmer, and cook, stirring occasionally, until potatoes are tender and starting to break down, about 15 minutes.Meanwhile, remove meat from inside the clams and roughly chop it. Discard empty shells. Transfer chopped clams and as much juice as possible to a fine mesh strainer set over a large bowl. Let clams drain, then transfer chopped clams to a separate bowl. Set both bowls aside. Once potatoes are tender, pour the entire mixture through the fine mesh strainer into the bowl with the clam juice rapping the strainer with the back of a knife or a honing steel to get the liquids to pass through. Transfer strained solids to the bowl with the chopped clams. You should end up with a white, semi-broken broth in the bowl underneath, and the chopped clams, potatoes, salt pork, and aromatics in the separate bowl. Transfer liquid to a blender and blend on high speed until smooth and emulsified, about 2 minutes. Return liquid and solids back to Dutch oven. Add heavy cream and stir to combine. Reheat until it simmers and then chow down ;)

What pork are you using?

Sliced bacon? Slab bacon? Salt pork?

Go on /b/ if you want to kill yourself :/

>>5355629
That sounds like the almost finite point expansion, haha. I just wanted to take a few recipes and try and pinnacle the taste, maybe shake them up a bit down to customers taste, but really just some decent tips. Simple, but to the point of the dish :) I'm not sure about flowers etc, I live in a small town in uk, didn't grow up there, so I know they might start chasing me with pitchforks! But crocodile/zebra is pretty out there for a town of 10,000, but I've had positive responses. As I said, simple recipes specific to the animal would be great. I like the smoked alligator idea from le other anon, I could work that with crocodile.

>>5355599
Thank you!!! Well, I've never tried any, but I've heard that crocodile tail is pretty good diced and braised with onion, but that's all I really found out, everybody says it's like chicken, but I don't see the point in cooking it like chicken, or a chicken type meal, because it's croc. Ostrich? Red meat but: no idea. Zebra is supposed to be light, like a summer meat. That's all I know atm.