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2023-11: Warosu is now out of extended maintenance.

/ck/ - Food & Cooking


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File: 706 KB, 600x3418, 1553812855052.jpg [View same] [iqdb] [saucenao] [google]
12866012 No.12866012 [Reply] [Original]

got a million of these fuckers, will dump for a bit
feel free to contribute/comment

>> No.12866021

>>12866012
I wouldnt feed that to my fuckin dog

>> No.12866022
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>> No.12866030
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>> No.12866047
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>> No.12866052

>>12866047
oh whoops, thought we were just posting recipes. nvm i guess

>> No.12866074
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>>12866052
recipes welcome too

>> No.12866096
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>> No.12866114
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>> No.12866121
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>> No.12866136
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>> No.12866145
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>> No.12866185
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>> No.12866209

Good content OP, thanks for sharing

>> No.12866229

No need to dump, we've already hosted every single one of these on the booru.
https://ck.booru.org/index.php?page=post&s=list

>> No.12866247
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>> No.12866252

>>12866229
Good to know, but I can live with a McChicken thread dying for this.

>> No.12866267
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>>12866209
thanks

>> No.12866281

>>12866096
What a horrible recipe for kalbi. This is much better.

https://www.maangchi.com/recipe/galbi

>> No.12866282
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>> No.12866291
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>> No.12866333
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>> No.12866358
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>> No.12866368

>>12866021
You have a workin dog too? Or just the one fuckin dog? Im assuming youre canadian.

>> No.12866371
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>> No.12866382
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>> No.12866418
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>> No.12866442
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nice thread, anons.

>> No.12866446
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>> No.12866454
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>> No.12866465
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>> No.12866466
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>> No.12866467
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>>12866466

>> No.12866475
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>> No.12866479
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>> No.12866480
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>>12866442
thanks bro

>> No.12866484
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>> No.12866490

>>12866291
How the fuck would deathclaws have any meat similar to pork belly? Those things are pure fucking muscle, this is the dumbest bullshit recipe I have ever seen.

>> No.12866492
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>> No.12866500
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>> No.12866517

>>12866074
This sounds pretty good. I’ll try it this weekend.

>> No.12866518
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>> No.12866536
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>>12866517
got a few orhers from that book too

>> No.12866547
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>> No.12866551
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>> No.12866632
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>> No.12866641
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>>12866012
those carrot chunks are too big. they have a bad texture when they're that size. finely shop carrots for better texture and flavor. Like this size.

>> No.12866650
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>> No.12866660
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>> No.12866664
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>> No.12866666
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>> No.12866721

jaysus that's an embarassing amount of terrible recipes.

>> No.12866750

I need to stop coming on /ck/ when I'm hungry

>> No.12866754
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>> No.12866764
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>> No.12866835
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>>12866721
post something not terrible then fag or shut the fuck up

>> No.12866847
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>> No.12866884
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>> No.12866892
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>> No.12866939
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>> No.12867036
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>> No.12867211
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>> No.12867302
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>> No.12867309
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>> No.12867711
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>> No.12868201
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>> No.12868272

>>12866660
>smells like touchdowns
Lol, can you keep posting more of these? Also, where can I find them online, I things that combine comedy and cooking, like epic meal time or my drunk kitchen.

>> No.12868356
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>>12868272

>> No.12868365
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>> No.12868371
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>> No.12868380
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>> No.12868793

>>12868272
Cooking Comically.

>> No.12868814

>>12866490
Not to mention that eating a long-lived, cold-blooded apex predator that's been eating irradiated prey its entire life is probably a spectacularly bad idea and revolting to boot. If eating a polar bear liver can kill you IRL I shudder to imagine what any part of a deathclaw is like.

>> No.12869484

>>12866012
Damn that be too spicy for white people

>> No.12869923
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>> No.12869940
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>>12866641
There is absolutely nothing wrong with chunky pieces in a nice stew.

>> No.12869962

>>12866551
>cock-a-leekie

>> No.12870032
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>> No.12870038
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>>12870032

>> No.12870529
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>> No.12870704
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>> No.12870716

>>12870529
Lol no seasoning

>> No.12870760
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>> No.12871309
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>> No.12871388

>>12870704
As someone who cooks Asian food daily for a living, don't listen to this retard. Use day old white rice, not brown rice. Also, throwing oyster sauce in with the soy gives it a much better flavor

>> No.12871400
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>> No.12871469

>>12870760
any relation to the snart?

>> No.12871972
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>> No.12872036

>>12871388
Oyster sauce adds that extra oomf to any asian dish. Love that shit.

>> No.12872081

>>12866012
Why do Americans insist on putting capsicum in everything. Stews don't have capsicum in them you dumb cunts.

>> No.12872373

>>12866660
This dumbass recipe never fails to annoy me simply due to how much wrong shit he does. I can't even be mad at the stupid comic strip bullshit, that's just how 2006 internet was.

>> No.12872550

Does anybody have fried brown?

>> No.12872578

>>12872081
shit is measured in grams
DURR AMERICANS

>> No.12872588

>>12866371
I did this with Salmon tonight, shit was delicious.

>> No.12872589
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>>12872550

>> No.12872661
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>>12872588
my grandma used to just add an egg to make tuna steaks, though with salmon sounds delicious too
>google thinks rumble strips are a crosswalk

>> No.12873041

>>12872661
shh don't let the glowies know, but I've been mistraining captchas en masse, because I recognized the pattern they use. just play along and soon we'll hopefully have homicidal google-mobiles

>> No.12873715
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>> No.12873725

>>12866368
hahhaha so fanny my fellow R user!!! Fuck off you unfunny cunt.

>> No.12873727

>>12873041
Heh I've been doing the same thing

>> No.12873731

>>12866664
>>12866754
>>12866764
Cringe, have sex incel.

>> No.12873748

>>12872578
Shut up fag

>> No.12874511

>>12873715
why do people try to sneak mayo into guacamole? it's not good.

>> No.12874522 [DELETED] 
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>>12868272
>Lol, can you keep posting more of these?
sure
> Also, where can I find them online
what sites do faggots use for cooking?

>> No.12874527 [DELETED] 
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>> No.12874535

>>12874522
that is one sad looking lasagna.

>> No.12874537
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>> No.12874538 [DELETED] 
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>> No.12874654

>>12866641
yeah your tiny carrots are going to be mushy

>> No.12874687

>>12874522
>cheese not browned

i wonder if this guy looks back on his recipes and realizes how just bad they turn out? like i wonder if he has improved his cooking since its obviously a college student at the time

>> No.12875206

>>12874687
>looked him up to see if he's still doing it
>he's getting two hundred bucks a recipe on patreon

>> No.12875237
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>>12875206

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>> No.12876412
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>> No.12876430

https://ck.booru.org/

>> No.12876649
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>> No.12876656
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>> No.12877028

>>12866021
Good thing it's only going to Polish people.

>> No.12877475 [DELETED] 
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MARIE'S SAUCE
https://www.youtube.com/watch?v=1-I2LEB_AxY

>> No.12878517

>>12872589
Thanks, anon!

>> No.12879086

>>12866030
ew wtf
dairy+tropical=curdled

>> No.12879173
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>>12879086

>> No.12879206
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>>12866012
here you go fren

>> No.12879370

>>12876412
Tried this this morning with fresh ginger instead. Pretty good.

>> No.12879681

>>12866764
>>12866754
>>12866664
kill yourself

>> No.12880291
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>>12866012
the fuck is with those Chinese blue patterned bowls, they're everywhere. I'm eating from one right now

>> No.12881317

>>12866664
imagine unironically using canned parmesan and premade dough

>> No.12881788

>>12876379
>inb4 the purists who'll get furious at the notion of using bacon and heavy cream in carbonara

>> No.12881803
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>> No.12881901

>>12868814
What about a Yaoguai liver?

>> No.12881923

>>12868814
I don’t see how a deathclaw is grosser than any other meat in the wasteland by this logic

>> No.12881952
File: 1.81 MB, 1280x1707, 1462583284530.png [View same] [iqdb] [saucenao] [google]
12881952

>>12874511
I think it's a midwest thing, I remember visiting one of my mothers friends from college and her family. They put mayonnaise in the guacamole and told us they wanted to make fondue originally, but they had run out of Liquid Smoke.

>> No.12881974

>>12866021
what's wrong with it?

>> No.12881978

>>12881974
His dog only eat the highest calibur of cuisine

>> No.12882013

>>12866136
Egg yolk works better than flour paste in my experience.

>> No.12882036
File: 17 KB, 480x360, Old tire.jpg [View same] [iqdb] [saucenao] [google]
12882036

>>12881974
>>12881978
>Finest Michelin restaurants

>> No.12882041

>>12882036
Gotta make sure it the right type of rubber and elasticity, or else he'll send it back to where it came

>> No.12882082

>>12881901
Probably worse than anything we have but still not as bad as a deathclaw.

>>12881923
>I don’t see how a deathclaw is grosser than any other meat in the wasteland by this logic
Bioaccumulation; it's partially why things usually taste worse the high up the food chain they are. If a radroach accumlates one unit of permanent toxins in its body during its short life and a gecko (larger, longer-lived and higher on the food chain) eats a hundred radroaches, the Gecko has a hundred units of accumulated toxin in its body. When a nightstalker eats a hundred geckos the toxins accumulate to ten thousand units of toxins and when a deathclaw eats a hundred nightstalkers the accumulation is up to a hundred thousand units of toxins. Obviously this is a greatly simplified take but it illustrates the principal - because big critters eat little critters, tiny amounts of poison in little critters become large amounts of poison in the things that eat then and this effect scales the higher you go on a given food chain.

Deathclaws in particular can eat pretty much anything else in the wasteland, are presumably quite long-lived (based on their size) and their reptilian origins probably let them accumulate even more nasty shit than a mammal would - even on top of the heavy metals, chemicals, radiation and whatever else a deathclaw is exposed to in the decades it lives, large reptiles are notorious for being riddled with pathogenic bacteria and parasites. It doesn't bother them any but eating under-done Komodo Dragon (about the closest analogue) would probably put you in the hospital.

>> No.12882248

>>12881978
>>12882036
>>12882041
no wait please i'm retarded i thought it looked ok to make

>> No.12882903

>>12866666
dem digits

>> No.12883056

>>12881803
>>12881807
>>12881814
>>12881820
are there more? about basic rice based recipes?

>> No.12883247

>>12866114
to save some trouble, cause i've cooked one for 12 hours that didn't pull, make sure you look up the settings on your pot, the pork pulls at 205-225 F, and a lot of "low" settings only hit 140, so you can cook all day if you like you're really just sweating out the juces.

I manged to half save my last one by jamming it on high pressure for 45 mins, but parts of it where just a roast.

>> No.12885138

Bump