/ck/ - Food & Cooking

>>10811314
ur momma's pussy

>>10811324
whoa, based!

>>10811314
God that looks so good right now

>>10811314
oh look
>poorly disguised deenz thread

Fried bologna sandwiches are damn good. Fresh sausages like bratwurst are inexpensive usually. All you need is kraut, potatoes, and mustard for a decent meal.

>>10811314
deenz

>>10811351
and so it begins

Hot dogs cut up into noodles or pasta are a nice can't be fucked meal.

>>10811314
Canned tuna. $0.68 at aldi

Canned tuna
Also canned chicken can be passable if you put it in ramen or make a quesadilla with it. Cheap tortillas with cheap cheese and cheap chicken

>>10811314
Palm Corned Beef.

Brekkie sa'sauge, egg, cour de beouf , chicken thais

SPAM

>>10812076
OMG YES THIS TAKE MY ANUS HONEY CHECK EM

>>10811314
for me its chuck steak

>>10812076
Teriyaki is great in ramen.

>>10812092
What are the ingredients to this artificial canned meat product food alternative?

>>10812215
I would hate my parents had I grown up eating spam and ramen. Fucking poorfags

>>10812092
>snobs will never know the deliciousness of garlic/cheese slice stacking

Truly ethereal.

>>10812225
I don't think people are forced into eating Spam. You sound like you haven't seen much of the world. Your view is narrower than the thin end of the spam.

>2k18 not being a Spamboi

>>10812076
is spam cheap in America? it's like $4 a can in Canada

>>10812265
I got food as a kid rather than food product. It's why I have a nice jawline and no gyno.

>>10812270
>canada
>america

>>10812225
Actually live part time in Hawai’i, acquired taste after 30... fresh locally made noodles sold in refrigerator section are really nice.

>>10812270
$2.50 here in expensive California.

>>10812293
Muttlands

Chicken livers. $1.29/lb for one of the most nutrient-dense foods you can possibly eat.

This shit is amazing

>>10811384
Man, here in Canada a can of tuna is like 1.67.
You can get 99 cent storebrand crap but it's got a lot of skin in it

I am a meat popsicle.

>>10812315
Chicken hearts also, those things are awesome when done properly.

>>10812317
I like that too but think the chicken one is better, it's good on ritz crackers.

>>10812317
disgusting

>>10811401
canned chicken, cream cheese, and hot sauce is my goto easy dip

>>10811314
Chicken liver if you soak them in buttermilk overnight and wash them good after (wash until the water runs clear like with rice) then you can make a poor man's pate that is delicious and costs under $5 for a pound total, great vitamins and protien too. I use champagne in mine as the sharper acidity pairs well with the fattiness of the liver and it is a way to class up the dish. Add some water crackers or crostinis and it's a meal.
>It tastes great but I will admit it looks like wet cat food

>>10812315
>>10812398
I have to give this a try, already a huge fan of grilled chicken hearts >>10812329

>>10812410
Brasilians do them right.

>>10812276

Ok

>>10812410

Handful of thyme
1/2 yellow onion sliced
1 shallots sliced
2 Tbsp. garlic minced
4 Tbsp. bacon fat
1 lb. Chicken livers
1/3 lb butter chilled and cubed butter
1 1/2 cup champagne (I use prosecco the little bottles but use whatever)

Soak the livers overnight in buttermilk and check for little green gallbladders they are rare but sometimes you get them and are bitter like a fat women after 40. Bloom your thyme in the bacon fat and 1 cube of the butter and add your onions and shallots to sweat until clear, don't brown them at all though keep the heat medium low and keep them moving. Wash off your livers and strain them of exces liquid add them to your pot and season generously with salt and pepper. Stir occasionally on medium heat until they are gray outside but pink in the middle (about 10 minutes usually). Add half your champagne (it is sort of deglazing but you still want to brown things still so there shouldn't be much to actually deglaze). Keep meduim heat with the champagne for 6-7 minutes until the livers are just cooked any over and they will be rubbery and not paté so cook gently. Take it off the heat and let rest 10 minutes to equalize the liver and allow it to cool somewhat. Puree your mixture and add the remaining chilled butter (it should melt the butter but not hot enough to separate it on contact you what to incorporate whole butter here so if it is too hot let the Robocoupe run a little while or let it rest a little more always do a test cube first before dumping the full monty), add remaining champagne.
Once butter is fully incorporated stop the machine and ideally pass through a tammis/drum sieve or mesh strainer to remove any kinds of solids. From there put in a bowl or container to set and chill.

Gimme that sweet, sweet pork and chicken cube

>>10812424
I came in here to post chicken hearts. All of these hearts cost about $1.50

>>10812740
Those are awesome grilled. They're not all that popular in the USA so one usually has to speak with a butcher or grocer ahead of time so they'll be ready. I suspect that a lot of them go to catfood places or something like that. Even Brasilian restaurants don't bring them out unless specifically asked.

>>10812220
It's best if you just don't worry about it.

>>10812763
That's highly regional.

They are super common in the south of the US. Every supermarket has them. Many fast food places and fried chicken joints do too. Hell, even many gas stations sell them pre-cooked and ready to eat (usually deep fried, sometimes grilled). Same with gizzards.

>>10812220
soy

>>10811314
Canned tuna is literally god tier.

can be good taco meat too

scrapple

>>10812911
I have always wanted to try this, but have never found it at my local grocery stores.

>>10813511
where do you live? pretty sure it's a pennsylvania only type of thing since I've only ever seen it there

>>10811314
I can get a large package of smoked bacon for like 3 or 4 dollars.

>>10813524
They have it at my Ohio mandated ((((Amish)))) bulk store

>>10811314
This one, cold with some crackers or salt

>>10812220
Mediocre to low grade meat, and LOTS of salt.
I'd make sure to drink plenty of fluid when eating it, also to not eat it too frequently.

>>10812740
All that meat for just a dollar fifty? Huh.
How's the texture on that, is it like biting into regular grilled chicken meat, or is it stringier/got more cartilage, does it have a funkier taste?

>>10813590
Different texture than regular chicken. More rubbery, but certainly not stringy. If prepared correctly they will not be tough or chewy. I use a black pepper seasoning mix and grill over medium high heat for about 3-4 minutes each side

>>10813590
>>10813635
They should not have cartilage and they taste "meatier" than chicken, if that makes sense. I wouldn't use the word funkier. Maybe slightly "gamey"

>>10811314

Ground beef or beef ribs. Both are versatile and get great, tasty results with slow cooking and/or spices.

(And/or because ground beef with just s&p as a burger is fucking amazing or a quick salisbury steak, no slow cooking required).

Never eat canned meat dude, it ain't war time or the depression. Treat urself better.

>>10812329

Uhhh negative

Smiled. Thanks bro.

>>10813635
>More rubbery, but certainly not stringy
Sounds like it could work. The heart is muscle, after all, so really, it shouldn't be too different.

I'm really curious about various kinds of organ meats, but cautiously so, because it seems you need certain preparation and knowhow.
I once saw someone describe the process of preparing kidney, and it seemed very tedious for something that just wasn't really that great, like you had to let it soak in water, and you had to change the water multiple times, because you need to get the tinge of urine out.

I legitimately wish they made these in bigger cans.

My favorite are smoked oysters and other canned fish, but I don't consider them "cheap."

>>10811314
Sliced Spam, with eggs

>>10811314
>pigs tails
I paid 2 squids for about 2 kilos of these with the ends on, simmered them with roots and herbs from the garden, then threw them on the barbecue to provide a beautifully fatty chewy contrast to the lean steaks we had on
fuck they're good; the fat melts and skin crisps, confiting the meat inside and absorbing the burning flavours as they cook
>chicken hearts
I pay 1 quid a kilo and panfry with tomato, lemon, and black pepper, then sit them on polenta cooked with olive oil and basil
>lamb's kidneys
I cook these much like henderson's recipe for deviled kidneys in nose to tail, except with a little cream and marmite in stead of worchestershire

>>10811314
Chicken thighs

Favorites: scrapple, liverwurst, pickled hot bologna, deenz, chicken thighs, souse

>>10812740
Chicken hearts are pretty good. Very meaty. Best giblet.

>>10812740
Do I gain the strength of chickens if I eat their hearts?

>>10813799
kidney is sustenance food. Don't bother actually buying some. It's something you make because you have it (from butchering, for example).

Chicken hearts are great. Gizzards too.
Beef heart can be good when prepared right (marinated and quickly grilled).

Vienna sausages, Spam, potted meat, stuff like that.

>>10811324
OK this is epic.

>>10813853
try this brand out there my fave, you can find them in the spanish isle

>>10811401
Seconding ramen and adding that when I’m feeling lazy I like to stir some canned chicken into a box of Rice-A-Roni fried rice. Wouldn’t use it for much else but it’s great for low effort meals.

head cheese and bolgna

>>10813870
That pic is literally true. lmao look up the history of the fidget spinner

>>10812076
Unironically this, spam musubi is a staple snack of mine.

>>10812276
Your "nice jawline" is about 2 inches away from what a "healthy jawline" looks like

>>10811314
pork. cheap as fuck, delicious as fuck

>>10811314
Canned tuna or ground pork

>>10813511
I'm in FL. Probably won't be getting it anytime soon if it's a regional thing.