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/ck/ - Food & Cooking

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13871339 No.13871339 [Reply] [Original]

Has anyone ever tried these recipes?

>> No.13871435

Narp, I watch because of historical interest. I like food so I don't really feel a need to regress to times of reduced variety and limited availability.

>> No.13872121

Nah, too frustrating.

>> No.13872131

I mean most of the recipes are usually just flour, water and salt mixed together and baking it/throwing it on a hot rock
And yeah fuck that

>> No.13872139
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13872139

>>13871339
I make this for breakfast all the time and it's delicious. Flip is pretty good too.

>> No.13872151

>Townsend's and Wife's Son

>> No.13872208

>>13872151
Jon is the son in Jas. Townsend and Son.
James Townsend is his father.

>> No.13872276

>>13872208
Give it a few years

>> No.13873629

Still laughing from when his fat guest called him Devon

>> No.13873644

i made the rice bread, it was good

>> No.13873833
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13873833

>>13871339
I made a pudding once. Came out ok. I mainly watch it for H E R

>> No.13873845

>>13871339
Nah. Food used to fucking suck, apparently.

>> No.13873847

>>13873833
jesus, those poor daughters. mom was good looking when she was young/is still good looking for her age

>> No.13873851

I made the orange fool recipe to trigger some magapeeds. Was actually pretty good, and I low key respect townsends for this subtle hint of his political stance.

>> No.13873864

>>13871339
Most of the recipes aren't even that interesting to eat because they're so basic. It's not a meme that it's good to use nutmeg in em like he does.

>> No.13873878

>>13873845
>Food formerly fucking sucked
Now it sneeds

>> No.13873947

>>13871339
I baked the onion. Have to say it worked pretty well.... use it on occasion

>> No.13873954

POMELO INCOMPETENT.

>> No.13873964

>>13871339
i don't use nutmeg much and never in savory foods but i stumbled upon an italian recipe that had nutmeg in ground meat and i must say it worked beautifully.
https://www.youtube.com/watch?v=o2BW6FWfeyA

where was i going with this? right. he uses nutmeg a lot and it's not that bad apparently.

>> No.13873965

orange fool

>> No.13874013

>>13873964
Talk about a labor of love.

>> No.13874038
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13874038

>>13874013
yeah getting the technique down to cut them like that took a while and i had a few olives i had to scrap but it was worth it. of course it didn't help i was hungover when making them. the taste was pretty fucking wild, not quite like anything else i'd ever tasted before. something about the combination was very different and unique. definitely would recommend trying at least once. shit, talking about it got me craving them again. if i find olives that big during my weekly store trip, i'll grab a jar and maybe make them again.

>> No.13875346

>>13871339
I've made the simple roasted onions because it didn't require any effort kek. It was delicious!
But I did douse each individual onion with about one teaspoon of butter and a clove of roasted garlic at the time of serving, as recommended.

>> No.13875368

>>13873947
yeah I did the onion and one of the soups/stews, both were pretty good but not anything that will blow you away

>> No.13875409

>>13871339
yeah, made switchel and mushroom ketchup. Couple of other things too, but those were good.

>> No.13875498

nah the cookware is too expensive

>> No.13875759

>>13871339
Me and my girlfriend bought one of the cookbooks he mentioned from 18th century Scotland, and it's fun to page through from a historical perspective, but I would never try 95% of them.

Food science has come so much further than boiling sirloin in water that I just can't bring myself to do it. We more or less objectively know what'll make something taste better or worse in the 21st century. I don't need to make all this stuff to know what it'll taste like, or alternatively how to make a better version.