/ck/ - Food & Cooking

i dont eat carbs cus i dont want diabetes

>>15060512
>Made
I baked a carrot cake that remains my absolute favorite homemade dessert
>Bought
A tiramisu cake. It had the perfect balance of bitter, sweet, and moisture.
Generally I fucking hate cake, but these two have always been standout.

Too hard to decide. Pain au chocolat from a good bakery is really hard to beat for a year-round kind of choice, I suppose, but there's so much good seasonal stuff too. Around the holidays my mom made these dense, almost cakey, cranberry breads when I was younger, and then there's cherry clafoutis and peach cobbler in the summer months. All really different but all really good.

>>15060512
the almond croissant from crossant d'or patisserie in new orleans.

>>15060512
A simple croissant, well made, is probably my favorite pastry. The best one I've had is probably from the Radisson Blu. For their continental breakfast, they had an entire room dedicated to breads and pastries, all freshly baked.

Back in America, the closest I've found to that on a budget usually comes from Paris Baguette, a korean bakery chain usually located next to an H-Mart. For me, a good croissant has a crispy crust and a fluffy interior. Paris Baguette croissants come very close, though I think they use a glaze to cheat the crust a bit.

>>15060512
Modern Pastry and Mike's Pastry in the Boston area are both amazing. The Tiramisu from Modern is probably my favorite, subtler than Mike's. I've had fancy schmancy French stuff, but I prefer heartier American stuff.

>>15060941
I got a chocolate cannoli from Mike's and it is indeed one of the more memorable pastries I've had

>>15060512
My cousins a baker and she made some real nice sourdough loafs for me once with all kinds of dried fruit and chocolate in it, she also makes a killer sweetbreads pie

Focaccia bread from a cafe near where I went to college

>>15060512
I had a plastic novelty ET the extraterrestrial finger torch removed from my ass in 1996.

>>15060512
la concha de baja

>>15060512
stoned black girl

>>15060512
Bienenstich

a lemon donut while on vacation in scotland

1. baguette from a bakery a couple miles north of Berkeley, solo or with unsalted butter
2. the crumpets they used to sell at Safeway 25 years ago, warmed and brushed with butter, no jam

>can't find the focaccia bread with jalepenos and cheddar baked into the top in any of my local stores

>>15060512
what's the deal with all of the slavic bakeries slicing their bread thin as fuck, i just wand a nice loaf of rye i'll slice it my fuckking slef thanks, fucking cm thick slices every time, why

>>15060512
Unironically just a regular baguette from the good boulangerie in anytown France. Yes, they sell all sorts of fancier breads and pastries, but a good French baguette wins at the end of the day, and it's almost impossible to find even the mediocre version in any other country.

>>15062594
why not ask for an unsliced loaf?

>>15060512
nothing beats a fresh warm sourdough

>>15062594
leftover practice from times of poverty

>>15062594
A centimetre is pretty thick.
One hundred millimetres. That's a lot. More than you're likely to want.

>>15060598
Hey by any chance do you live near NYC? This small korean populated town called Fort Lee has the absolute best Paris Baguette ive ever been to.

Bow down to your Kouign (Amman)

>>15062624
>One hundred millimetres
Try again, mutt

>>15060512
Might be Irish soda bread I had with soup in a pub in Dublin after walking around being a filthy tourist all day. I should look up a recipe one of these days.

>>15060512
An old bakery/restaurant in my neighborhood, they make some of the best bagels and rolls on the east coast. Had a dream recently where the Italian mob had rented out the place so that they could enjoy a good breakfast.

>>15060512
The best thing I regularly buy is a walnut bread from a local bakery chain. It's dark sourdough and stuffed full of walnuts. The walnuts balance out the tang of the dough and the dough balances out the dull flavor of the walnuts. Grab a slice, put it in the toaster, put some butter on it and you have a fantastic dinner.
The bread's also amazing for BLTs but it always feels kind of like blasphemy.

Apple turnovers from some Dutch supermarket

>>15062876
This one speaks the truth

>>15060512
theres a baker in Monaco that bakes the best olive bread, i would die for that bread

I think I'm retarded.

Back when I was in college, I'd have to work late at night at the computer center and then bike to my apartment. Sometimes I'd be there overnight finishing a project. One summer, I started smelling baking on the way home, and I found that a bakery had opened. At around 4am they'd be taking their cinnamon pecan roll buns out of the oven. They didn't mind me knocking on the door and buying a couple. They were awesome.

After maybe a year or two they stopped selling from their storefront and went 100% commercial only, supplying hotels and restaurants. It was a tragedy.

Huh. Looked them up, they still exist:

https://www.clearflourbread.com/

See picrelated for some of their crap. I guess they sell to the public again too. Looks like the fourth shelf might be their cinnamon pecan roll buns, the shape looks right.

Spending some time in France made me realize how fucking pathetic our bread and pastries are.
Some days I just crave a freshly made baguette with just butter or a warm buttery croissant.

>>15064346
>our
I don't know what part of the world you're claiming, but if you're trying to refer to the whole US, you should be careful. You just sound like you haven't found a good bakery in your area yet.

When I flew to china, the roll of bread they served was the best bread I ever had. That might've been due to the cabin pressure affecting my taste buds though.

>>15060519
people have been eating bread for thousands of years without getting diabetes. You aare a fuckign freak

>>15060512
Ultra fresh garlic bread is fucking amazing

>>15064686
>good bakery in your area
Even good US bakeries are vastly inferior. You just don't know.

>>15060512
Probably tiger bread to be honest.
Bit of butter and some cracked black peppercorns and it's good to go for a simple snack.

Some Ukrainian broad opened a bakery in my city's town square. I'm gonna check it out this week. Best baked good I've ever made is armenian gata bread.

>>15060512
A local bakery used to make the most delicious cream doughnuts, my granny used to get me one every friday after school. Sadly, the bakery closed down a few years ago.

Now I guess it would be fresh, warm naan bread, buttery and soft.

>>15064903
Oh anon, it's you who just doesn't know. I mean clearly, you're the one aching for magical bread that is unobtainable in your corner of our country.

>>15064971
Enjoy your ignorance then, you've clearly never been in Europe or France. You don't know what you're talking about.

Cloister bakery St Peter in Salzburg. The bread is so good, even plain without butter or salt it's great. The bakery exists for 700 years and the mill is water powered.

>>15065503
Cry more about the bread you're not eating that other Americans are. You're suffering and that would be sad if you weren't a cunt.

>>15065645
Keep being delusional, I've lived in NYC for 20 years and I've been all over the country. Nothing compares.

>>15064840
is no the same breed, you fucking idiot

>>15065651
>NYC
ooooooooooh
lmao

I'll toss you a free tip. You have romanticized your memories of France and the corner boulangerie. And that's probably just one of many steps in the long process that turned you into the stereotyping snobfaggot you are today, who can't find a fucking bakery to save his life and instead of asking just says no such thing exists.

You deserve not to learn, so I won't teach. I'll just laugh.

>>15065680
Ok flyover, tell me how America always does it best! You're fucking pathetic my dude.

>>15065680
>MUH MICROBAKERIES!!

Every. Single. Time.

>>15065704
>how America always does it best
Oh that's what you think I'm doing

Pathetic, but prdictable

>>15065709
Yeah, French corner bakeries are part of GRAND PAIN FRANCAIS, how can tiny American bakeries compete with that power

>>15065710
I think you're just being retarded and anal about bread desu

Would you believe, /ck, that there is someone who could not find a croissant or baguette worth eating in the United States? And he thought he was wiser than any other person in this world?

>>15065715
>how can tiny American bakeries compete with that power
Yes how? Because they obviously don't.

>>15065716
>anal about bread
Anon this is the guy I'm replying to:
>>15064346

Arsicault Bakery in SF.

>>15065724
Stating that bread and baked goods are way better in France than in the US is nothing but truth. Too bad if that hurts your pride.

Memers zoomers really do live on believing stereotypes, it's mental laziness on a tragic scale

>>15065731
>croissant
>not even shaped like a fucking croissant

Good job america!

>>15065732
That's not what I'm replying to. I agree with the general sentiment. I disagree that you can't find excellent bread in this country. Well that's not true either, anything is possible if you're retarded enough as anon is proving.

>>15065740

They make plain croissants as well.

>>15065731
>$5.75 overcooked not shaped like a croissant "croissant"
>$64 quiche

And you dare call anyone a snob? FUCKING LMAOO

>>15065766
That's not me anon, focus

>>15065753
You mostly sound mad because he prefers the bread he had in France and can't find a substitute in the US.

>>15065755
Wow they got the shape right!!! POGGERS!!!!!!!!!!

>>15065766
>>15065792
>le shape autism culture

Keep seething, but I'll bet one bite of that unshapely croissant blows away anything you've ever had.

Can't speak for the quiche, but I agree it's overpriced.

>>15060512

has to be some kinda pizza. immediately i think of at least 3 different pizzas, and then I'm kind of struggling to think of sweet stuff. I've had really good naan before, and I've had a really good bread pudding

i like brownies too

has to be pizza

>>15065786
I take exception to broad inaccurate claims from Pityfucks who love to wallow in their own belief that everything in the US is shit by default that they probably picked up from being failures in their own lives

Now when the topic is food and especially baking, oh no no no, this is unacceptable

Everyone can and should have preferences, but this faggot is saying there's no good bread in the whole damn country. That's an oof from me and he'll hear about it, friend. Does that help you understand what we two are talking about or would you like to involve yourself deeper into it?

>>15065804
>I'll bet one bite of that unshapely croissant blows away anything you've ever had.
You just lost a bet lol
that shitty "croissant" is overpriced too btw

>>15065809
>this faggot is saying there's no good bread in the whole damn country.
But that's not at all what he said, that's what you wanted to read because that's what you're insecure about. He said he missed the bread he had in France and couldn't find bread as good in the US, he never said everything was shit. You're the one saying that. It's just not "as good" as what he had. You're clearly overreacting.

>>15065833
>how fucking pathetic our bread and pastries are
No, anon. No no no to him and no to you.

>>15065809
>have delicious sushis in Japan
>come back to the US
>can't find sushis as good
>miss the sushis from Japan
>talk about it
>no one
>absolutely no one
>not even Keanu Reeves
>angry amerimutt: "YOU MOTHERFUCKER HOW DARE YOU TALK SHIT ABOUT THE FOUNDING FATHERS WE MAKE THE BEST SUSHIS IN THE FUCKING WORLD YEEEEEEEEEEEEEEEHAAAAAAAAAAAAAAAAAAAAAAAAAAAAW"

>>15065846
But that's what the vast majority of bread and pastries is in the US. Pathetic.

>>15065851
>how to tell twitterwomen post on 4chan

>>15065878
>how to show you're an incel mad about bread

>>15065766
>And you dare call anyone a snob? FUCKING LMAOO

Kek. That's even me you're replying to. That was my first post on this thread, but hey you're totally not butt hurt at all.

>>15065865
The US also has world class bread, bakeries, and bakers. If a snob wants to paint over that because the last loaf of Wonder white he bought at Vons was moldy in the bag, then I'm happy to make two people, you and him, seethe when I say something about it.

The sad thing is I've already committed not to educate him. He'll just have to keep crying about never eating a proper croissant again until he returns to France and I have no part in that at all, it's all on him.

>>15065937
Ok. Still delusional. And butthurt.

>>15065937
>The US also has world class bread, bakeries, and bakers. If a snob wants to paint over that because the last loaf of Wonder white he bought at Vons was moldy in the bag, then I'm happy to make two people, you and him, seethe when I say something about it.

The sad thing is I've already committed not to educate him. He'll just have to keep crying about never eating a proper croissant again until he returns to France and I have no part in that at all, it's all on him.

>>15065884
>>15066008
>You're mad about bread!
You're damn right I'm mad about bread. Delusional, well, I know I have eaten exquisite bread here in this country, so no, I don't believe that.

Momiji Manju when I was travelling Japan, on my way to the Itsukushima ferry. Me and my friend smelled something delicious in the air and we literally followed our noses to this bakery full of delicious looking shit. These things are the fucking bomb and I would go back to Japan again just for these little shits. I got the chocolate ones, friend got chocolate and cheese.

>>15060512
A lemon and almond patisserie from the bakery, local to my aunt and uncle's holiday home in the middle of rural France. The bread was a pretty close 2nd.

>>15065766
you have no idea if it's overcooked, moron

This coffee crepe was pretty good at the crepe bar in tempe. Also P.Croissant is awesome. I honestly just love random shit from Asian market bakerys though lol. Just fresh baked asian shit with cheese or coconut in it is boss and not too sweet.

>>15060512
Here in Quebec there used to be a small chain of Bakeries called la gascogne, and I swear to god they made the best fraisiers I have ever eaten. My family would get me a fraisier from there every year for my birthday, that shit was like ambrosia. They also had some delicious abricotines, but nothing could compare to their fraisier. Sadly a few years ago, they went bankrupt and closed all their bakeries. It was very out of the blue too, apparently most of the employees found out about the closing from a sign on the doors of the bakeries when they tought they were going to work. We've tried to find different bakeries that make good fraisiers in montreal but we have found nothing so far. The only fraisier i've tried that comes close is the one from La durée but we don't have on in montreal, I really wish la gascogne would come back one day

>>15060512
a freshly made baguette
perfection

>>15066025
I'm not him (check post count) and wish to be educated

pastry chef i worked with was menu testing and would bring up all her extra canelés. i didn’t even know what they were at the time. just that it was the best baked good i’d tasted.

that or a smoked salmon pirozhki from Piroshky Piroshky

>>15060512
cum brownie

>>15060941
>Mike's
You're either a tourist or a suburbanite faggot. There are better choices in the North End.

>>15060512
Fresh buttermilk biscuits with white gravy, It was so good I bought another plate.

>>15060512
Baguette with sliced chicken, havarti and european style butter.

>>15062550
I'd bet $1000 you're talking about Semifreddi's and sir that would make you a based motherfucker.

>>15060512
These Nutella filled phyllo dough breakfast pastries in Rome

>>15060519
Thats not how it works retard

>>15060512
Curried beef buns from the Yung Sing bakery in Toronto.
Maybe it's just nostalgia eating at me, but I really miss that place.

>>15064329
>nobody liked my heartwarming tale of college love ;_;

>>15066529
it was cooked so long it turned dark brown and they tried to cover it up with powder

>>15065804
>Can't speak for the quiche, but I agree it's overpriced.
Not if it's three feet in diameter and feeds forty.

But yeah, what are the odds of that?

>>15060512
I really like making lemon bars and eating them frozen

>>15060512
I've had a lot of good, fancy stuff from across Europe and fine bakeries and patisseries and such but the one that sticks out in my mind was this cream and jam bun from a bakery in Shropshire called Jaspers.

>>15065851
I mean, we do have MUCH better Chinese food in the U.S. than those poor Chinese bastards do in China.

Say what you will about America, but we don't make "food" out of cardboard and industrial waste.

>>15069841
>Say what you will about America, but we don't make "food" out of cardboard and industrial waste.

huh bro......

>>15067692

Oh nice you must have worked really hard on that one.

>>15060512
May all-time favorite is carrot cake.

>>15070538
>all-time favorite is carrot cake
Unequivocally BASED

>>15060512
sausage roll from greggs pal

>>15069777
That lipstick is a really nice shade of red. Know the brand?

>>15066907
There is no good food in Arizona

>>15070538
>>15070566
>>15070740
BASED

>>15060941
Went to mike's the line was long idgaf told that cute wop cunt to pick me out her favorite cannoli and put em in her box you know what I mean?!? Yeah you do then got some of those pistachio cookies then for some reason we went to that holocaust blocks didn't know what it was till halfway through while nomming on cookies.

>>15060512
Soda bread at this Irish place I like.

>>15070538
>>15070566
>>15070957
My niggas.

maybe the seeded bread at cafe beaujolais in mendocino california. very seedy. or a crossant in a small town outside paris. olive bread by phoenix pastificio berkeley. or their flourless chocolate cookie with walnuts. pain au levain, Acme Bakery berkeley. donsuemor madeleine, berkeley. i got hundreds to choose from, all of them could win an award anywhere.

>>15070779
Kek I actually do know the brand anon, it's "Built for BBC",

>>15060512
Bought would be a local bakeries custard horn. was simple, soft and the custard was home made and not some shitty store bought crap.

Made would have to be my lemon cheese cake. Everyone goes fucking spare for it. Something I have made so often I can do it in my sleep.

>>15060512
Probably by groomscake. Our wedding cake was exceptionally bleh (wife picked it out), but the groomscake was outstanding.
Otherwise I had a great pastry at some Instagram spot in Napoli (Gran Cafe Gambrinus... apparently Googling 'napoli cafe get's you a bunch of bullshit in New Jersey) once, and that was good.

>>15060512
Pumpernickel has to be my favorite bread, hands down. A fresh brioche is also nice.

>>15073370
Good bread in the United States? Whaaaaaat.....? And so much of it in one general region?

I have to sit down.

i run a sammich shop so i get to eat the freshest bread almost every day. meanwhile i sell you the oldest acceptable quality sticks we have.

>>15075059
t. some kid at subway #72993

>>15070883

Haha you a funny boy. Im moving to OK and Im about to cry.

this lil nigga and a cup of coffee

The doughsant from Harrods was the most amazing pastry I've ever had. For bread, one of the 2 boulangeries in Chatou close to where I used to live had the best baguette ever. Probably not as good as I remember, but at the time it was the best. I make pretty amazing baguette these days and can't find anything quite as good as I no longer live in France.

>>15062594
Just ask for an unsliced loaf you autist. It's a bakery, they're gonna have some even if it's out of sight.

>>15060512
Is bread good for you?

>>15076189
There's restaurants in Oklahoma

>>15065755
Crust looks dry, no sheen to it. Center looks almost doughy. Was it even made with butter?

>>15076821
why are 3d women so revolting?

>>15077789
Because they poop from their assholes

>>15077789
Because you know no pervy hentai artist/writer is the mastermind behind their lewdness. They're actually being that disgusting all on their own.

>>15075186
wrong queer
and no, we're not hiring.

>>15077911
damn you got hurt good didn't you

good boy

>>15060512
Get ready for a blogpost.
When I was 9 or 10 my dad came back from his night shift with bread for breakfast because I didn't have school that day. He ate a bit, we talked about his day and he quickly went to take a nap.
I didn't make anything for myself because it was 6:00 am and I would often eat past 9 during weekends, but the bread he brought was freshly baked, so I decided to eat some. And I kept eating and eating, bit by bit until I ate two and a half of the three he bought, 500 grams each.
It was a rich dough, egg washed white bread rolled with a piece of that white cheese you can find all across Central and South America. He bought them on a 24-hours bakery from downtown, but was lucky enough to get them right out of the oven.
The bread was cheap and nothing special, but I remember really appreciating the softness of the inside, the good flavor of the crust without tasting too much like eggs or artificial essence, the cheese in the center still hot, chewy and salty enough to go well with the bread. I left that half because I felt bad eating it all, even when I wanted more. I told it to my father when he woke up, he said it was okay and he was glad I liked it.
The thing is, several years later I dropped out of college (public) because I couldn't find a job due to lack of experience. The first thing I did when I was out was applying for an apprenticeship in a local bakery, getting paid less than a minimun wage while learning. All because I couldn't take out that moment out of my head.
Now, the problem is that working in bakeries or restaurants takes a toll on you, because you learn to make breads and pastries with sales in mind, always getting pressured into baking more and quickly, even without proper ingredients or tools, and you sort of lose that love for things you had on that first day you started working.
I haven't eaten a bread like that again. And I try to bake it but it's not the same. Maybe in a few years.

>>15078367
If you're talking about Kraft canned cheese or something similar, I have my own early morning memories of eating fresh bread with that cheese in my childhood with family. Simple, warm, freshly baked rolls broken open and served with slices of that cheap delicious processed cheese.

>>15078393
That processed cheese is also good, but I'm talking about that queso blanco made from cow milk you often find in mexican recipes.
Where I live, you can find this cheese made in houses, small and big dairy companies, food joints, etc, and that makes the flavor change, even when it's supposed to be very plain; sometimes it is too dry, too salty, too watery, and it also spoils quicker than other types of cheese. But the cheese in that bread was just right, especially (and I reflect on these things now that I know a bit more about the breadmaking process) because it didn't made the bread soggy and it was firm and warm, despite the heat of the oven.
Sorry for the tirade, though. Maybe the bread was as plain as any other andI'm overblowng things in my head.

>>15061648
huh?

My gfs cookies are bomb af

>>15078514
Post her nudes on >>>/s/

>>15078528
No I'm not a cuck. Those tits are mine only

>>15060512
Peach and pecan bread pudding with rum sauce from Razzoo's

>>15076821
God I wish this was me.

I love bread so much.

>>15060512
Wife's pecan pie would reduce lesser men to sobbing in joy.

>>15060512
Apple fritters.

baklava

If I had to pick one and only one, cinnamon rolls are a nostalgic favorite. Sweet, slightly spicy, slightly bitter and heavy, as well as rich with the proper dollop of glaze. Light and fluffy with a hard outer coat and a sticky interior coat.
Other than that:
>Cake:
Almond cake is delicious, holy fuck. Wedding bakers also do some sort of cream cake I like. Either way, they know how to make a cake that will make you want to give yourself a heart attack.
Germany somehow mastered the chocolate cake, because German Black Forest is opulent and imperial. You can't eat such a cake alone.
>Donuts
Bavarian cream filled, accept no substitutes. Not that new artsy bullshit kind Krispy Kreme is pushing, the proper ones with no donut holes. Whoever designed the new donuts should be shot, pushed into traffic, and then shot again so they don't get away.
>Muffin
Blueberry, obviously. Smaller, not larger. Blueberry muffins benefit from a light and airy texture.
>Pretzels
The older I get, the more I like just salt. Cinnamon sugar can be tasty, but it's basically just candy at that point and I've been less drawn to it and more to classic soft pretzels with cheese and mustard.
Once again, Germany masters the field, though Aunt Annie's is fine if you're willing to invest the calories.
>Cookies
Substitutes for actual desserts. Don't @ me.
>Honorable mentions:
Glazed croissants: Better than you think. Very light and fluffy.
Apple turnovers. Good any time dessert is allowed, for the same reason.
Bakalava: Very sticky, very sweet. A bit too heavy for most encounters.

This fresh out of the oven. It melts in your mouth like cotton candy. Ate a whole loaf by myself before I made it home. One of the best bread experience I had in my life.

a canolli but i don't know from which bakery
>i'll never have that recipe again ooooooohhhhh nnoooooooooooooo

>>15060512
i remember i was recuperating from my surgery to remove my melanoma and my mom brought me home this pastry with gruiyere cheese or something like that. it was so good and rich. that was over 10 years ago. not sure how much of it i was able to eat but it was so decadent and delicious