/ck/ - Food & Cooking

>cup of sugar or honey in glaze/rub for 4 servings of meat.

>simmer to taste

>unsalted butter

>Onion/garlic powder

>a recipe

>>17549183
>sugar on meat

>>17549183
>raw fish

>>17549206
why?

>>17549231
It means it's American, therefore shit.

>cup of mayonnaise

>prefaced by a long personal anecdote

>>17549183
>"authentic" but with some ingredient as substitute for something all other recipes use

>cook at 350 for an hour or at 400 for 20 minutes

>>17549231
>why?
XD

>icecream recipe
>calls for condensed milk and whipped cream
fuck these people, stop being lazy and temper the fucking eggs

>cooking by time only and not temp

>>17550546
i fucking hate this shit so much,

>add niggersauce

>>17550685
Thats custard faggot

>>17550546
>scroll down
>cant find recipe
i hate women and minorities so much

>>17550720
real ice cream is made with eggs you retard

>>17550717
Swedish food isn't very good anyways.

You people are the reason this board is shit. Post another fat pill thread...muh chips, muh soda, muh fast food.
>>17549183
>>17549190
>>17549193
>>17549200
>>17549206
>>17549209
>>17549212
>>17549221

>>17552256
be the change

>>17552256
Garlic and onion powder recipes are trash. Use fresh. Faggot.

>>17549183
More than ten ingredients. I can only afford to keep so many on hand.

>>17549183
>beat the fuck out of the flour
>add eggs last
>cake

Bully the onions. Make them anxious.

>>17552671
Garlic and onion powder is perfectly fine for crumbing, retard.

>>17552698
Why would I need a recipe for crumbing?

>>17549235
>American
>Garlic
Fuck off retard

>>17552708
Americans are the only ones who use garlic and onion powder regularly. Stay mad burgahboi

>>17552791
I'm not questioning who you are, but I believe half the people shiting on Americans are Americans, lol.

>>17549183
>preheat

>recipe uses a spice mix (eg. old bay)

>>17552911
Kek

>>17552956
wypipo don't season they foo'

>>17549183
>Brown the meat

>cups

>>17549183
You've never had good beans, I know.

>jerk off and ejaculate into the food

>>17549193
to make a proper pasta sauce, you need to simmer it for a while, otherwise the consistency is off.

>>17549200
you shouldn't use salted butter in certain things, like fudge for example.

>>17549212
brown sugar goes fine on chicken and beef when barbecuing.

>>17550532
potato salad.

>>17552671
the powdered versions are fine as long as you're using them right. like making a dry rub for pork, chicken, or beef.

>>17552923
angel food cake. you don't want to be waiting for an over to get to temp while your cake falls in on it's self.

i swear, so many of you clearly have never cooked before, and it shows.

>>17549183
>Ask your butcher--
Fuck you.

>>17552671
Garlic and onion powder is for sauces, rubs and dry mix. The only shit ingredients are things like MSG, artificial flavor and stabilizers--eg shit in industrial batch sized food/processed food.

>>17552956
Old bay + seawater to boil Dungeness crab. You have to clean the brain, lung, and guts out right before you boil them.
That's all it's good for though.
>t. Caught more crab and salmon by 9 than you've caught your whole life
Note: east coast crab is disgusting and Dungeness crab > lobster

>>17553374
I would like to subscribe to your newsletter.

>>17553812
Sounds fucking nice, wish crab wasn't expensive in the UK. Some of my earliest memories are stuffing my face with crabs in Britanny.

>>17550546
>it's actually just a blog

>>17553812
Shut up you west coast faggot, your seafood will never be good no matter how much you try to push it

>>17554763
>I don't know how to cook but your seafood is bad even though I've never been west of the Mississippi: the post
Cool story fatty, you realize not everyone fries fish with tatertots right?

>chili recipe
>cooking time: 30 minutes

>>17554877
What the fuck are you talking about, I'm from New England

>>17549206
required on dry marinades, fuck off

>>17550546
necessary so the page is visible on search engines

>>17553800
msg is innocent

>>17554968
RIP Halibut fishery better luck in another decade

>>17550546
Ted Kaczynski was right. We created SEO and now we are slaves to it, doomed to deal with a bunch of yammering from bored, affluent women just so we can get a mediocre recipe for broccoli cheese soup and they can make more money. We did this to ourselves

>>17549221
this

>the recipe recommends a brand but instead of just having 'Brand Name' it's 'Brand Name™' and it's hyperlinked

>>17555053
this is why I use only allrecipes.com for recipes. straight to the point, give me the fucking recipe. I am so fucking tired of exactly what you describe. why do they feel the need to justify their websites with 16 pages of anecdotes on every single recipe?

>>17555053
Kaczynski's manifesto is just page after page of truths.

>>17555086
like I said it's SEO. they get more clicks if you scroll more, spend more time on the page, and if they have more keywords even if they're repeated. I know a guy at work who's wife is one of these people and he said she doesn't want to do nearly as much blogposting as she does but if she doesn't it doesn't get nearly the same numbers by a country mile

>>17555121
how much money does she make doing this shit? I've seen some absolutely bonkers figures. wives pulling in 5 figures a month for a wordpress site.

>>17555128
like 1k a month. he's a doctor though they don't need the money

>>17555145
>don't need the money
must be nice

>>17553429
>can't leave his room
touch meat, retard

>>17555174
Leaving my room? Anon, leaving my room isn't the issue. I would walk to the butcher's with my nuts out if it meant getting meat from them didn't cost so fucking much.

>>17555086
BBC Good food is weirdly good too considering the UK's reputation

>>17555198
idk whats too expensive for you but ive never had a problem getting cheap meat from a butcher

>>17555010
>necessary so the page is visible
>>17555053
>We created SEO and now we are slaves to it
Unfortunate reality

>Tie the rope around the girls neck

>>17555218
Butcher's are known for being like a third more expensivethan the supermarket. Idk what butchers you have but I'm jealous.

>>17555053
>>17555222
web dev here, you are sadly too right about this, I remember pre-google internet, it was nothing like this faggot shit we have now, sure it looks more "clean" and "nice", but the data is nowhere close to the good ol' internet

>>17555174
touching his meat is probably what he does in his room, stupid

>>17549183
> adding a bunch of sugar to savory recipes
> soybean oil
> tell me to use some cooking tool I've never heard of, then I look it up and its just a extra special pot/pan

>>17549183
this nigga ain't eating beanz

>specifically stipulating organic, extra virgin, single source, free range, grass fed, etc. etc.
fuck you

>>17555232
Your supermarkets dont have butchers? They do in the midwest

>>17555073
This is the only legit red flag in this entire thread.

>>17553358
In is always preferable

>>17558733
There should always be a default setting.

>>17550913
>real ice cream is custard instead of cream

nah senpai

>umami

>>17555232
>better quality
>local produce
>trained and knowledgeable
>whereas supermarkets pressure farmers to sell cheap and they buy in bulk and then pay their wagies poorly
and you wonder why theres a price difference?

>>17555174
Sear, marinate

>>17557207
>extra virgin
That one's legitimate, though.
Extra virgin is an actually quantitative measure of acidity in oil.

>>17553812
>east coast crab is disgusting and Dungeness crab > lobster
This is either master bait, or you're a complete and utter idiot.

>>17549183
>he's never marinated a steak for 24 hours
NGMI

>>17560287
Not that guy, but when I want a steak I want the flavor of beef. That's also why I cook it rare as hell and only season it with salt. It's not a damned roast.

>>17560308
I don't care what you say because you will never know the bliss of steak bleur blanc and that automatically makes my opinions more valuable.
But you got the bit about being cooked rare right at leasy.

>>17560336
beurre blanc*

>>17558745
yes retard

>>17557207
anon, extra virgin olive oil is not "pozzed" or whatever is the reason you're avoiding those foods for. It's a very different product from "olive oil"

>>17560336
If I'm going to use butter sauce, I'd add a beurre noire. Meat typically has a slightly sweet taste to it so I like a little char on it. Without the char, adding toasty-acidic butter is the next best thing.

>>17555174
>>17560235

>>17560258
>>17560355
I _knew_ some autists would butt in about olive oil, I wanted to keep it concise.

>>17560656
Autism has nothing to do with it.
This is just you being categorically wrong.

>>17560656
could have left it out instead of just being wrong then. faster and less stupid, a winning combo

>>17550717
kek

>a pinch of
>____ to taste
that's not a proper measurement, go fuck yourself

>>17561431
If someone says a pinch of "x" or "to taste", it means one of three things:
1) The amount is small enough that it's not worth attaching a scientific value to it.
2) It's legitimately something that's up to you to decide how much you want to add to it, and requires that you use your own judgement.
3) It never mattered in the first place and you shouldn't let it bother you.

People include measurements like this in spices because a lot goes a long way, and its easier to add more than it is to remove.
Flavor isn't as simple as teaspoons and grams, anon. Good cooking requires critical thought.

>>17561468
shut up faggot

>>17561470
ngmi

>>17557207
>we recommend the use of only grass-fed salt

>>17555174
>hello
>Hey sir, what can I getcha?
>do you have... a recipe I'm using calls for X-
>Uh huh?
>and I was wondering if you had any in the back, or if I could o-
>In the back?
>yeah, or if I could place an order with you?
>What?
>...
>Is it not on display here?
>well no its a special cut, I was told-
>We just prepare what comes in, if you don't see it on display I can't help you.
>i can't make an order for a special cut?
>No, we can't do that sir.
>oh
>You talk with [name]? Did he tell you to come here?
>no, but I-
>Okay, so. Kinda spinning my wheels here. What can I get you?
>uh, nothing, sorry. thanks.
>[Shrugs, waves in other person behind and starts talking to them]

>>17561893
the secret is to say "Gordon Ramsay sent me"
then you will get the secret cuts

>slather it in cum then take a fat shit on top

>>17549200
t. fat fuck

>dried parsely
>cooking oil
>thicken with flour

>>17561893
Meanwhile, in reality
>Go to butcher
>Hey, I need X cut, can you make it for me?
>Sure, come back tomorrow and I'll have it ready

>Don't overcook
you don't say

>mix to incorporate

>>17555237

>>17561893
...
>that'll be $$$
>hmmm maybe some other time then

My biggest recipe pet peeve is calling for ingredients in less than full sizes

I realize it's probably because I'm looking at a recipe that was scaled down by a half or more but nothing irks me more than
>half an onion

>>17555007
>Dry
>Marinade
Pick one.

>>17562043
Needs to be reiterated to people who like over-done food or to draw extra attention to specific ingredients eg chopped garlic.

>>17555205
The dishes you see were prepared by working single mothers who don't have the time or training to cook properly, they serve good bangers & mash in restaurants and gastropubs.

>>17557207
>kosher salt

>>17549183
>soak undernight

>>17549235
Completely and utterly obsessed, seek help

>>17550546
>>17550706
>>17550733
>>17554551
>>17555053
Based.cooking

>>17555235
Women don’t care about actual information, they care about appearance and flattery. Web 2.0 was designed by women for women

all/good/healthy/hearthy/good/home/whole-foods.com

>all/good/healthy/hearthy/good/home/whole-foods.com

>>17561468
>cook to taste
I have seen this before

>>17562460
Yummly

>>17552911
It's fun to be angry.

>>17562113
The worst shit is
>1/3 of a can of _____
GREAT! WHAT THE FUCK DO I DO WITH THE REST?!

>>17560308
You never want to change things up? Literally millions of different ingredients and recipes in the world and you just want 'beef flavor' day after day? Expand your horizons.

>>17558634
They're pretty out of fashion.
>>17560213
No, I don't wonder why there's a price difference. Who the fuck was wondering? I know damn well why they're more expensive, I just don't have the money

>my kids LOVE this one

>>17549206
you shit ass pet fucker
onion and garlic powder is a wonderful thing

>>17562842
>onion and garlic powder is a wonderful thing
If you're a bitch.

>>17562842
There is nothing wrong with being a zoophile.

>>17555205
What does a big black cock have to do with anything?

>>17562841
Imagine a world where the mommy-blogger's kids, in no uncertain terms, tell her when the food sucks.
Kid 1 and 2: "Mother, this meal, if you can even call it that, leaves much to be desired."
Mom: "Alright. Back to the drawing board."

>>17549183
What are you supposed to do with dried beans then, genius?

>>17562898
eat them dried, they have a nice crunch

>>17562889
>Back to the drawing board.
Probably where the dumb bitch got the recipe from. Stupid dumb bitch.

>>17549183
Metric measurements

>Or don't. It's your choice.

>>17562976
You do you

>>17549235

>>17555121
>even if they're repeated
wrong

>>17562456
I love it

>>17555174
Please, no meat touching, ma'am.

>>17553800
There's literally nothing wrong with MSG, that's outdated boomer science

>>17549183
You're a fucking idiot. Enjoy your food poisoning, retard.