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[ 3152 comments ]
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#3285 - Absolute Madman (05/26/2015) [-]
baguete de omulette au fromauge
#3284 - beroty (05/25/2015) [-]
i learned today that coagulated chicken blood is actually pretty tasty and normal to eat   
and it's cheaper than meat if you are running low in money   
sadly it's only good on an stew, i tried to fry it and even steam cooking but it didn't tasted has good has an stewed blood
i learned today that coagulated chicken blood is actually pretty tasty and normal to eat
and it's cheaper than meat if you are running low in money
sadly it's only good on an stew, i tried to fry it and even steam cooking but it didn't tasted has good has an stewed blood
0
#3282 - mondominiman has deleted their comment [-]
User avatar #3279 - stephyteddy (05/22/2015) [-]
So I am making ice cream based off of a buzz-feed video. I've flavored it as root beer and added some ground white chocolate to it.
What flavors would you make? https://youtube.com/devicesupport
User avatar #3276 - hackhazardly ONLINE (05/19/2015) [-]
Hey guys, what are some good spices I probably haven't heard of?
User avatar #3287 to #3276 - kibbleking (05/27/2015) [-]
nutmeg
User avatar #3288 to #3287 - hackhazardly ONLINE (05/27/2015) [-]
gtf outa here u casul little shit.

User avatar #3278 to #3276 - ehzio (05/21/2015) [-]
Star Anise. It belongs to an Asian style of cooking and isn't often used in European or american dishes
User avatar #3283 to #3278 - hackhazardly ONLINE (05/24/2015) [-]
Thanks.
#3269 - Absolute Madman (05/17/2015) [-]
Has anyone here have had raw coconut before? What is your opinion on the taste?
User avatar #3273 to #3269 - lolidragon (05/18/2015) [-]
Raw coconut is fairly plain in flavour but with some sweetness. It is fairly chewy as well. Overall quite delicious, I would recommend you have it if you get the chance.
User avatar #3270 to #3269 - mcmxcideath (05/17/2015) [-]
It tastes like raw coconut.
#3271 to #3270 - Absolute Madman (05/18/2015) [-]
thanks fuckboi, but do you think it tastes good.
User avatar #3272 to #3271 - mcmxcideath (05/18/2015) [-]
I'm not much of a fan of it but yes, it's alright. I don't have anything to compare it though so you'll have to try it to know.
#3267 - gameofpwned (05/15/2015) [-]
What are some really simple recipes for someone who's just learning to cook?
User avatar #3268 to #3267 - alfjnn (05/15/2015) [-]
Custard. Various Chicken Dishes. Yoghurt. Anything is simple if you follow directions. The Craft comes with your own personal flair and what you add to it when you get better at it.
User avatar #3264 - sphincterface (05/15/2015) [-]
I made the greatest sandwich of all time. Decided I wanted a grilled cheese, but then decided to get creative. I made the grilled cheese, but cooked it with turkey meat and pickles in the middle. When it was done, I tried putting mustard on it. Holy shit, it was amazing. I am probably not the first person to try this but I am so proud of myself that I made a sandwich worthy of a god.
User avatar #3261 - lobselvith (05/14/2015) [-]
What does wing sauce taste like?
User avatar #3286 to #3261 - unforgivenfive ONLINE (05/26/2015) [-]
buffalo wing sauce from the original anchor bar in buffalo NY is made with a shit tone of butter Franks red Hot pepper sauce , white vinegar, Worcestershire sauce ,cayenne pepper, salt, and a bit of garlic powder.
User avatar #3263 to #3261 - sphincterface (05/15/2015) [-]
Depends. There are tons of flavors of wing sauce honestly. But if you are talking about just simple buffalo sauce, it is pretty hot, not super hot, but also has a sort of tang to it.
#3253 - masterofmods (05/10/2015) [-]
I need help translating this.

Am making Currywurst for German class.

das wasser mit den gewürzen,orangensaft,bananensaft und dem honig in einem topf langsam erhitzen, dabei gut rühren, den ketschup hinzugeben und die temperatur erhöhen. unter ständigen rühren aufkochen lassen. es darf sich keine haut auf der soße bilden. die soße heiß und mit etwas curry bestreut auf die currywurst geben. wenn man es schärfer mag dann gibt man noch tabasco und chillipulver dazu
User avatar #3274 to #3253 - dudeheit (05/18/2015) [-]
MY TIME TO SHINE!

"the water with the spice spice(s), don't know the plural of spice but it's the plural , orange-juice, banana-juice and the honey are slowly heated in a pot, at the same time keep stirring, add the ketchup and increase the temperature it doesn't say how much ? stirring constantly boil it shortly or bring it to the boil shortly . there shouldn't form a skin on the sauce. the sauce will be put on the currywurst along with some curry. if you like it spicier add some tabasco or red pepper"

the translation is a bit sloppy but I hope it will help you, if you have questions, ask

#3275 to #3274 - masterofmods (05/18/2015) [-]
thank u
#3255 to #3253 - bann (05/11/2015) [-]
Damn, I'd help if I could, but alas no German. I'd try the social board or maybe the advice board, they're more active and you'd probably be able to get some more use out of them.

Once It's translated, I'd love to help interpret the recipe. Alas, the Google translate results are hazy at best because it's a recipe
#3254 to #3253 - Absolute Madman (05/10/2015) [-]
hail hitler indeed
User avatar #3248 - cshp (05/07/2015) [-]
How to sauce?
#3249 to #3248 - bann (05/08/2015) [-]
Whatchu want?
User avatar #3250 to #3249 - cshp (05/08/2015) [-]
I want know how on saucemaking
User avatar #3251 to #3250 - cshp (05/08/2015) [-]
Like I don't know what a thickening agent is besides something that makes the sauce thick, I know nothing about spices and I don't know about different kinds of sauces
User avatar #3265 to #3251 - sphincterface (05/15/2015) [-]
Flour is a good thickening agent. But what kind of sauce are you making? If it is just a spaghetti sauce or chili sauce then tomato paste works like a dream.
User avatar #3266 to #3265 - cshp (05/15/2015) [-]
I want to make Bearnaise
#3256 to #3251 - bann (05/11/2015) [-]
Ahh, well lucky you I took soups, stocks and sauces in school!

To thicken a sauce or soup, heat up equal parts butter and four in a sauce pan on a stove top. It's a good idea to melt the butter in the pan a bit before adding the four. Stir until fully mixed. This will give you a slurry called a a roux, which you can add to a sauce or soup to thicken it. The more you cook the roux, the less of a flour taste it will have, but the less thickening it will be. A middle of the road one is slightly browned.

You you'd make the soup/sauce first, then add the roux until you get the desired consistency. Works well enough, pretty common business practice.

For different sauces, these are the mother sauces, have fun!

culinaryarts.about.com/od/sauces/tp/Mother-Sauces.htm
#3244 - smegmaster (05/06/2015) [-]
i can microwave hot pockets!! xD
User avatar #3241 - vetis (05/06/2015) [-]
So at some point while cooking I burned my thumbs. I think it's more than that though because we were working with a lot of spices as well, and citrus [pineapple, lemons and limes, so lots of acid]. Anyway, it feels like my thumbs are stuck in a fire, and any pressure on them makes it significantly worse for a short moment.

Any advice on how to fix it up? I have some burn cream on it but it's not doing anything, so I assume the spices and acid are the main issue.
User avatar #3242 to #3241 - advice (05/06/2015) [-]
make a nice bowl of water and ice and salt, then submerge thumbs and wait
#3243 to #3242 - vetis (05/06/2015) [-]
The joys of asking for help online is sifting through the troll replies and wondering how many people actually fall for them.
#3257 to #3243 - bann (05/11/2015) [-]
Wear gloves constantly I suppose. I know it used to take me forever to heal when I was a dishwasher because the cuts were constantly agitated.
User avatar #3258 to #3257 - vetis (05/11/2015) [-]
Perhaps, but I think I know what it was. Hindsight, eh? Turns out, seeding serrano and jalapeno peppers with your thumb may or may not cause a bit of a capsaicin burn.
#3259 to #3258 - bann (05/11/2015) [-]
Yeeeeouch. Not all on you though, you don't feel it until the damage is done. Best of luck in recovery!
User avatar #3260 to #3259 - vetis (05/11/2015) [-]
Ha, yeah, I didn't think removing the membrane and seeds would burn me like that. I figured it was too quick and I washed my hands after, but I should have washed them in milk rather, heh. Oh well!

In the future, skin works the same as tongue in this situation. Anything like milk, yogurt, butter, etc would have dissolved the capsaicin from the skin, but I waited too long and it soaked in for good. Lol.
User avatar #3240 - mvtjets (05/05/2015) [-]
God I fucking love cooking
like I fucking L O V E cooking
I would fuck a plate
#3239 - karkzan (05/05/2015) [-]
Made this dish today. Sweet and Spicy (but not too spicy) tilapia. Above is Fried rice that was placed in a mango and put into an oven for approx 10 min. Lemon to add on top of the fish at leisure.

Basically just broiled the tilapia @ 350 for 15-20min after covering it with a citrus mix for it to broil in. Wrapped in tin foil, put on a shallow baking sheet. Nonstick veg oil spray on tin foil to prevent fish from sticking at all.

When it comes out it barely tastes like fish and it feels light and fluffy.

The red stuff is sun dried tomato and the greens are cilantro which add to an already pleasant aroma. The white chunky stuff was crushed garlic, it gets mostly removed as it is just there for the broiling process to add flavor (Garlic powder works too!).

TL;DR Here is your recipe www.myrecipes.com/recipe/sweet-spicy-citrus-tilapia


#3245 to #3239 - Absolute Madman (05/07/2015) [-]
Holy damn that looks amazing! I'll let you know if I end up making it, I'll post pics.
#3247 to #3245 - karkzan (05/07/2015) [-]
its pretty damn good. Its a shame I haven't had the time recently to make some more. My roommate and I loved it.

Also if you plan on doing the rice in a mango I want you to know that mangoes have a big ass pit that has to be removed and its a difficult to do without damaging the skin and it wastes mango flesh.

here's the Video i used as a reference for making the mango bowls. www.youtube.com/watch?v=OuB4dTzLAps
#3238 - revisempai (05/04/2015) [-]
any of you have good pasta ideas, i made zitti the other night and it was pretty good. i didnt make the ziti in the pic, thats just from google
#3246 to #3238 - Absolute Madman (05/07/2015) [-]
Lasagna is always a favorite, since you can reheat it for days and it won't dry out.

Linguini is also great, my personal favorite. Do some linguini sauteed with choroizo, little neck clams, little butter and a zest of lemon, can't beat it

I've also made my own raviolis before, filled with whatever you want, shit's great.
User avatar #3231 - hankhillofthe (04/30/2015) [-]
How bad of an idea is a diet consisting of nothing but Cocoa Puffs, Nutella Sandwiches, Fiber Brownies, Tuna, and Eggs?
#3234 to #3231 - bann (05/01/2015) [-]
Also the shits, watery shits which could come at any time without warning
#3232 to #3231 - bann (05/01/2015) [-]
Damn...well you're getting close to 0 vitamins and minerals, I'd say you have a bout a month before you feel sluggish and depressed all the time.
#3230 - danrmanalt (04/29/2015) [-]
I made these chicken fingers last night
they looked so good
I had to take pictures
have been contemplating opening a resturant that specializes in fried chicken
because who wouldn't buy this stuff?
Just look at it.
User avatar #3236 to #3230 - kothaex (05/02/2015) [-]
tutorial pls
#3235 to #3230 - bann (05/01/2015) [-]
Damn, those tendies look fresh!
#3227 - Grom (04/28/2015) [-]
I'm from Chicago but like ketchup on my hot dogs, and think deep dish is mediocre
according to my dads generation, deep dish being 'chicago style' is false. chicago style is thin n crispy and cut into squares
#3233 to #3227 - bann (05/01/2015) [-]
Funny, I know people in new york who say the same thing about new york style sept they say it's supposed to be deep dish not flat
User avatar #3218 - beroty (04/27/2015) [-]
No money
nothing in the fridge
i was able to find some old bread
and some mayo
them an light comes to my mind
i remembered that i don't use that powder thing from noodles
i put the mayo on the old bread and some powder from noodles
>eat it
tastes like shit, goddammit being poor sucks
User avatar #3224 to #3218 - Grom (04/28/2015) [-]
if you have butter, bread, sugar, and cinnamon you can make a sweet snack
spread butter on bread, sprinkle with sugar and cinnamon, pop in the oven until crispy.
tortillas but no meat? if you have cheese, spread it evenly on a tortilla, avoid the edges. stick in your microwave for 30 seconds, roll up tortilla. now you have a quick on the go snack
I'm not extremely poor, but I've struggled enough that I've learned a few tricks to making something edible when theres next to nothing in your pantry/fridge
#3219 to #3218 - bann (04/27/2015) [-]
Damn I know that feeling all too well...if you have a stove try toasting the bread an ramen next time? Here's hoping you don't have to.
User avatar #3221 to #3219 - beroty (04/27/2015) [-]
thanks man
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