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

/ck/ - Food & Cooking


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File: 251 KB, 842x1357, 1385845794425.jpg [View same] [iqdb] [saucenao] [google]
5004459 No.5004459[DELETED]  [Reply] [Original]

can we get a recipe infopic thread?

>> No.5004461
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5004461

i'll post a few

>> No.5004467
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>> No.5004472
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5004472

Think I have most of these saved so will start posting them.

>> No.5004476
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>>5004472

>> No.5004482
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>>5004476

>> No.5004490
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>>5004482

>> No.5004498
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>>5004490

>> No.5004504
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>>5004498

>> No.5004508
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5004508

thanks always looking for new ideas

>> No.5004512
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>>5004504

>> No.5004518
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>>5004512

>> No.5004524
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>>5004518
This one was really good.

>> No.5004526
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>>5004524
The egg custard one I mean.

>> No.5004529
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5004529

>>5004526
Sorry, there's quite a few of these.

>> No.5004532
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>>5004529

>> No.5004536
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>>5004532
Oh nice the image switch thing finally happened to me.

>> No.5004538
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>>5004536

>> No.5004541
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>>5004538

>> No.5004546
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>>5004541

>> No.5004550
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>>5004546
Almost done.

>> No.5004553
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>>5004550

>> No.5004557
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>>5004553

>> No.5004561
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>>5004557

>> No.5004566
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>>5004561

>> No.5004568
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>>5004566

>> No.5004570

>>5004566
These are all great.
Saved

>> No.5004572
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>>5004568
And done.

>> No.5004581
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>>5004541
Forgot one, the sauce for the soba.

>> No.5004597

>>5004518
If only I had konbu...

>> No.5004616

>>5004476
Is this cut off?

>> No.5004630

>>5004616
Looks like it might be, sorry. I don't have any other ones that look like they'd go with it.

>> No.5004640
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5004640

>>5004616
Have something else to make up for it.

>> No.5004662

>>5004640
haha thanks, these are all great

>> No.5004670

As is required with these threads.

In the future, you can find a bunch of verticals here:
http://ck.booru.org/

>> No.5004689
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5004689

>> No.5004732

I've made the OP's dish, it's really fucking amazing

I really want some now

>> No.5004742
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5004742

made this following an info graph
>tasty as fuck
guys these things are great!!

>> No.5004747

>>5004742
or you know
>mfw

works to i guess sure

yeah... ill go now

>> No.5004757
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5004757

Commencing dump

>> No.5004760
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>>5004757
Doing the good, bad, and the ugly.

>> No.5004762
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>>5004760

>> No.5004763
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>>5004762

>> No.5004767
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>>5004763

>> No.5004771
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>>5004767

>> No.5004773

>>5004760
Fuuuuuck.

>>5004762
mmmm white bread

>> No.5004775
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>>5004771

>> No.5004779
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>>5004775


captcha: putrefaction upprjn

>> No.5004782
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>>5004779

>> No.5004785
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>>5004782

>> No.5004787
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>>5004785

>> No.5004790
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>>5004787

>> No.5004792
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>>5004790

>> No.5004795
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>>5004792

>> No.5004800
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>>5004795

>> No.5004806
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>>5004800

>> No.5004812
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>>5004806

>> No.5004814

>>5004800
Don't the egg shells crack when you drop a cold egg into hot water?

>> No.5004819
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>>5004812

>>5004814
I've never tried this exact method. I use a variation where I take it off the stove and set it in the sink after the 15 minutes are up. Then I run warm water into the pot, and gradually lower the temperature of that running water. I rarely see any cracked.

>> No.5004820
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>>5004819

>> No.5004825
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>>5004820

>> No.5004827

>>5004771
Is dat some chicken cordon bleu?

>> No.5004828
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>>5004825

>> No.5004831
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>>5004828

>>5004827
Looks close enough. Who knows?

>> No.5004835
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>>5004831

>> No.5004838
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>>5004835

captcha: measures servedpm

>> No.5004841
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>>5004838

>> No.5004844

>>5004581
Thanks anon, these are awesome.

>> No.5004849
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>>5004841

>> No.5004854
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>>5004849

>> No.5004860

Please... I'm getting so hungry.
At libary. Can't eat. Must leave thread, but can't.
I am dying...

plz /ck/...

>> No.5004862
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>>5004854

>> No.5004867
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>>5004862

>> No.5004872
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>>5004862
Just a side note on these - I make them, but cut the hole in the bread first and cook each egg, then I combine them while hot to melt the cheese in between. Then I let it melt and flip it around in the pan a bit making sure to not overcook my egg (as its awesome runny).

>>5004867
captcha: Food mentbod

>> No.5004874
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>>5004872
I think I'm actually going to make these tomorrow...

>> No.5004880
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>>5004874

>> No.5004886
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>>5004880

>> No.5004894
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>>5004886

>> No.5004895
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>>5004894

>> No.5004899
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>>5004895

>> No.5004901
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>>5004899

Another boiled egg one

>> No.5004909
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>>5004901

>> No.5004914
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>>5004909

>> No.5004920
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>>5004914

>> No.5004925
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>>5004920

>> No.5004931
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>>5004925

>> No.5004942
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>>5004931

>> No.5004950

>>5004942
That must make the ramen taste wonderful.

>> No.5004951

>>5004760
two hours to cook some egg and ramen? jesus suffering christ what autist put this together.

>> No.5004952
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>>5004942

>> No.5004958
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>>5004952

>> No.5004977
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>> No.5004980
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5004980

dumping

>> No.5004981
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>>5004958

>> No.5004984
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>> No.5004985

>>5004980
>thinking about leaving
>dumping
>son of bitch

>> No.5004986
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>>5004980
Yay! I'm not alone!

>>5004981

>> No.5004992
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>> No.5004998
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>> No.5004999
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>> No.5005001

>>5004980
Beer cheese soup<broccoli cheese soup

>> No.5005045
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>> No.5005048
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>> No.5005049
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>> No.5005058
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>> No.5005061
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>> No.5005074

>>5005058
lol

>> No.5005095
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>>5004981

Ok sorry - went to get food. All these pictures were making me hungry.
Starting the remainder now.

>> No.5005096
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>>5005095

>> No.5005099
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>>5005096

>> No.5005102
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>>5005099

>> No.5005104
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>>5005102

>> No.5005107
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>>5005104

>> No.5005109
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>>5005104
>kool-aid
>milk
>together
>mfw

>> No.5005111
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>>5005107

>> No.5005115
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>>5005109
I did say I was dumping even the bad and the ugly. I did omit the stash of bacon-lattice wrapped hotdogs... Though I can post them if you'd like.

>>5005111

>> No.5005121
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>>5005115

>> No.5005125
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>>5005121

>> No.5005127 [DELETED] 
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>>5005104

>> No.5005131
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>>5005125

>> No.5005132
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>>5005131

>> No.5005136
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>>5005132

>> No.5005137

>>5004762
almost positive i know this house exactly. it's located on caminito luisito in linda vista area of san diego across from USD

>> No.5005139
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>>5005136

>> No.5005143

>>5005104
>>5005109
>>5005127
I've made these several times. They are actually great.

>> No.5005144
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>>5005139

>> No.5005146
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>>5005143
What's it like? Is it similar to like a milky fruit drink?

>>5005144

>> No.5005151
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>>5005146

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>>5005151

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>>5005155

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>>5005156

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>>5005159

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>>5005167

>> No.5005176
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>>5005172

>> No.5005181
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>>5005176

This is all I have of this recipe... But I figure, bake at 350? till it looks done on a cookie sheet.

>> No.5005186
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>>5005181

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>>5005186

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>>5005189

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>>5005192

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>>5005193

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>>5005196

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>>5005201

>> No.5005207
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>>5005206

>> No.5005216

>>5005207

>> No.5005217

>>5005201
why do we have a spiderman symbol on this? I'm guessing this is for one of those cookbooks to get kids into cooking by tricking them into thinking they're cooking with spiderman.

>> No.5005222
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5005222

>>5005217
I have no idea why.

>>5005207
>>5005216
forgot the file @_@

>> No.5005223
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>>5005222

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>>5005223

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>>5005226

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>>5005227

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>>5005230

>> No.5005240

>>5005099
>"fuck load of vitamins"
>microwaving vegetables in water
I don't think so.

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>>5005233

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>>5005242

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>>5005244

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>>5005245

captcha: visionof muscles

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>>5005246

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>>5005249

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>>5005252

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>>5005254

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>>5005258

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>>5005261

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>>5005264

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>>5005268

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>>5005272

>> No.5005276

>>5004512
This looks good. Would a normal super market have Tonkatsu sauce?

If not what kinds would they have at an asian market? They're all Chinese/hmong run and are full of stuff with only mandarin on the labels

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>>5005275

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>>5005277

>> No.5005279

>>5004812
this is shithead stoner food.

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>>5005278

>> No.5005286

>>5005272
Think I might make this.
You don't need to add yeast or let it rise?

>> No.5005287
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>>5005281

>> No.5005288

>>5005279
>implying a stoner could make that without setting himself on fire and voiding the warrenty on his microwave

>> No.5005292
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5005292

Didn't look at thread.

From /tg/. With mild apathy.

>> No.5005295

>>5005288
I smoked weed daily from age 16-24. Wrote my MSc. thesis and several publications during that time.

>> No.5005296
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>>5005286
I've made some beer bread before and it does rise from the beer. It's usually not bad - but take my warning that you don't want to cook with something that you wouldn't drink.

>>5005287

>> No.5005299
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>>5005279
Sausage Stars are like the un-niggerfied version and are fucking delicious.
It's pretty much sasauge, cheese, and wonton wrappers (we put a slice of jalapeno on each one too).

Be warned, they give you holocaust-tier farts

>> No.5005307
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Actually made this once. Felt like my stomach was trying to break my spine in half in for days.

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>>5005296

>> No.5005317
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>>5005312

>> No.5005322

>>5005317
Awh... Image limit reached.
Oh well. Enjoy the dump. I was about halfway done too.

>> No.5005325

>>5005322
Start a new thread?

>> No.5005328

>>5005317
God I hate reddit so bad

>> No.5005329

Thanks for the dump, got a few new recipes that I'll have to try out from this.

Much appreciated

>> No.5005331

>>5005317
Please tell me the rest of your recipes are not in that style
because horrendous use of dead memes makes the recipe a lot harder to read

>> No.5005346

>>5005331
Nah - all pretty various. I have a lot of cookbook pages though.

>> No.5005349

>>5004616
>>5004616
I have the image but the limit has been reached.
>Cover and simmer for ten minutes
>remove foam occasionally
>Add grated ginger
>Adjust as needed with soy sauce or sugar
>Serve 1/4 of meat over each bowl of hot rice and top with grated red ginger

>> No.5005918

>>5004814
I've never had them crack on me and I've always lowered cold eggs into boiling water.

>> No.5005952

>>5004819

bruschetta w/o italian bread? ...that's kinda pointless :/

>> No.5006015

>>5004998
>>5004992
What book is this from?

>> No.5006070

>>5004952
>frozen waffles
>microwaved eggs

This is fucking pathetic.

>> No.5006131

>>5005246
We get this question a lot... should I upload this one to the booru for easy finding?

>> No.5006386

>>5006131
Ya that would be good.

>> No.5006448

>>5004640
just made these. turned out great, will use recipe again. Thanks bruh bruh

>> No.5006493

>>5006015

Redwall

>> No.5006525

Guys, quick

I need a guide for really good mac and cheese. Like, right now

>> No.5006547

>>5006525
This is a great recipe:
http://www.kitchentreaty.com/the-best-macaroni-cheese-ever/

>> No.5006565

Cont >>5006560

>> No.5007012

>>5005279
Consider suicide.

>> No.5007080

>>5004782
>insane amounts of cheese

>> No.5007095

>>5004951

i bet he cooked that shit in the sun.

>> No.5008477

>>5004795
What can we use in place of Bisquick mix? I'd assume just flour, but I want to make sure.

Also, I've always assumed that the "Bay" in the name refers to using Old Bay seasoning. Has anyone ever attempted it that way?

>> No.5008515

>>5004835
>seasonings
>none specified
Anyone know them off the top of their head?

>> No.5008548

>>5008477
No. If bisquick was just flour, then it would be sold as flour. Look at the Wikipedia entry and you should have a better idea.

>> No.5009057

>>5004767

That actually sounds surprisingly nice. Will try.

>> No.5009113

>>5008477

Bisquick is simply flour plus baking powder and salt, though I don't know the ratio. Simply look up a recipe for baking biscuits and use whatever ratio it tells you to use.

the "Bay" in the name has nothing to do with "Old Bay". The "Bay" is there to make you think of the ocean, it's a marketing thing that ties in with the seafood theme. There's no old bay in them; that taste would be immediately obvious.

>> No.5009118

>>5004984
>>5004992
>>5004998
My nigga.

Always wanted to buy the Redwall cookbook, never could find it.

>> No.5009315

>>5005206
Chili powder overload lol

>> No.5010902

>>5005058

That has to smell so bad.

>> No.5010928

>>5004790
>tfw brownies with no chocolate

>> No.5012869

>>5005307
https://www.youtube.com/watch?feature=player_detailpage&v=K40L8v28QME#t=232