/ck/ - Food & Cooking

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Poole?dloG]??? Mon 02 May 2011 21:29:00 No.2781056 View View Reply Original Report

Quoted By:

ue7bgi87snx DDDDDDDD

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Anonymous Mon 02 May 2011 20:56:00 No.2781021 View View Reply Original Report

Quoted By:

Hey guys. I have a tin of chickpeas to use up and I'm thinking of making a curry. Being relatively poor I'm wanting some other relatively cheap vegetables to go in it to bulk it up. What are your suggestions?

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Anonymous Sat 30 Apr 2011 19:50:00 No.2775928 View View Reply Last 50 Original Report

Quoted By:

Show me your average grocery shopping. Pic related. Total: DKK 202,35 ~ USD 40

94 posts and 26 images omitted

Anonymous

Anonymous Sun 01 May 2011 23:19:00 No.2778751 Report

Quoted By:

>>2776075

Fuck this thread...I'm now sitting here grinding up cardamom because I want some of these.

Anonymous

Anonymous Sun 01 May 2011 23:56:00 No.2778804 Report

Quoted By: >>2779348

>>2778502
>Protip: Eat a lot of (small) meals throughout the day

yeah this is stupid. protip: leangains.com. eat massive meals and still lose weight

Anonymous

Anonymous Mon 02 May 2011 00:03:00 No.2778813 Report

Quoted By:

Anyone here happen to have one of those lifehacks grocery shopping advice pictures? I don't have them on this computer and I'm trying to put together my grocery list.

Anonymous

Anonymous Mon 02 May 2011 03:49:00 No.2779348 Report

Quoted By:

>>2778804
I don't care about my weight (no, I'm not fat beyond repair), but eating a big meal and being "bombed" afterwards is not cool.

Anonymous

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Anonymous Mon 02 May 2011 21:22:00 No.2781051 Report

Quoted By:

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Anonymous Mon 02 May 2011 19:37:00 No.2780896 View View Reply Original Report

Quoted By:

Hi, /ck/? how do I rice cooker rice?

(This isn't a troll btw. I'm seriously unable to make the rice not too dry or too wet or hard.)

2 posts omitted

Anonymous

Anonymous Mon 02 May 2011 20:18:00 No.2780938 Report

Quoted By: >>2781009

Do you have a sit-in-style lid rice cooker or a clamp-down-style lid rice cooker?
It's a big difference.
I can tell you what to do once you tell me which you have.

Anonymous

Anonymous Mon 02 May 2011 20:48:00 No.2781002 Report

Quoted By:

what my parents have always done was fill stick their hand flat on the bottom and fill it to a little below your wrist.
but yeah looking at instructions if they aren'T in japanese would be better

Anonymous

Anonymous Mon 02 May 2011 20:48:00 No.2781004 Report

Quoted By:

mine came with a measuring cup and marks inside to show you how much water to put in. it was very simple.

>>2780919
they're a waste of money unless you regularly eat shitloads of rice, in which case they're extremely convenient. it's understandable to be skeptical of kitchen appliances that have limited uses, because most are expensive and useless wastes of space, but a rice cooker is different.

Anonymous

Anonymous Mon 02 May 2011 20:50:00 No.2781009 Report

Quoted By: >>2781019

>>2780938
clamp down, good sir

Anonymous

Anonymous Mon 02 May 2011 20:55:00 No.2781019 Report

Quoted By:

>>2781009
Okay. And what type of rice are you cooking? I find that unless I'm buying high quality rice, a clamp-down rice cooker will make it mushy.
You don't want to use, for example, a parboiled rice.

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Anonymous Mon 02 May 2011 20:36:00 No.2780973 View View Reply Original Report

Quoted By:

Gonna make a sub with

Lettuce
tomato
onion
salami

I need something else, preferably something warm and cheap, it's for dinner

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Anonymous Mon 02 May 2011 20:49:00 No.2781006 View View Reply Original Report

Quoted By:

Give me som idea what to cook today, i'm on my way to the grocery.
fuckin' smart /ck/

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Anonymous Mon 02 May 2011 20:29:00 No.2780958 View View Reply Original Report

Quoted By:

I about to make some pizzas and I need some pizza toppng ideas.

2 posts omitted

Anonymous

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Anonymous Mon 02 May 2011 20:39:00 No.2780975 Report

Quoted By:

>>2780968

Anonymous

Anonymous Mon 02 May 2011 20:39:00 No.2780977 Report

Quoted By: >>2781012

>>2780960
this x1000000000
put the cream cheese on the dough then the sauce then your toppings.

God pizza

Anonymous

Anonymous Mon 02 May 2011 20:41:00 No.2780981 Report

Quoted By:

>>2780968
italianfag here actually no, but sure they are the classic.
And they're the stone of paragon of pizzas: if you go to a new restaurant, try the margherita, if it sucks never go back there nor try other pizzas.

Anonymous

Anonymous Mon 02 May 2011 20:45:00 No.2780994 Report

Quoted By:

If you aren't putting chorizo on there then you are missing the fuck out.

Anonymous

Anonymous Mon 02 May 2011 20:50:00 No.2781012 Report

Quoted By:

>>2780977
Thank you :DD I found it's easier to chill it then spread the cream cheese on and add topping. That way it's not in overwhelming chunks.

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Anonymous Sun 01 May 2011 23:30:00 No.2778770 View View Reply Original Report

Quoted By:

What are your favorite dishes that use lentils? I've been trying to lose weight and have been pleased at how tasty and filling slow-cooked lentils and chicken breast is. I'm looking for more variety to work them into my diet more.

Anonymous

Anonymous Mon 02 May 2011 19:50:00 No.2780905 Report

Quoted By:

They go good in soups if you puree them. Look up recipes at a site like recipezaar.

Anonymous

Anonymous Mon 02 May 2011 19:52:00 No.2780911 Report

Quoted By:

I like red lentils in soups... tasty and easy to make.

Anonymous

Anonymous Mon 02 May 2011 20:31:00 No.2780964 Report

Quoted By:

There's something like an Italian version of dahl. You get lentils, parsley, garlic a good amount of olive oil and water just to cover.
Combine all the ingredients, bring to the boil, lower to a simmer and allow to cook, adding boiling water from a kettle as the lentils absorb and/or the water evaporates (keep them always submerged).
After some time, the lentils release starches making something akin to a porridge. At this point, keep cooking it down until thickened further (forkably thick), then salt to taste.
Actual dahl is prepared in a similar method, but with different herbs and the addition of various spices.
I like red lentil dahl with tomato since it's uses the fewest spices and is therefore the easiest dahl to make.
As above, but mince the garlic (the garlic is kept whole in the other one) and add pasted ginger, chilies to taste, tomato paste, clarified butter (in place of olive oil), coriander root (in place of parsley) and finish with heavy (or sour) cream and several knobs of butter. Also, red in place of regular lentils, but regular is fine, too. It's also garnished with fresh coriander leaves.

Anonymous

Anonymous Mon 02 May 2011 20:42:00 No.2780986 Report

Quoted By: >>2781010

like above, I make a kind of dahl. I boil yellow lentils with a tablespoon each of turmeric and ground coriander, meanwhile frying onions with any curry powder or paste I have, and some butter or oil. when the lentils are ready, I mix in the onions and you get these nice curryish lentils. oh and I add salt toward the end of cooking the lentils, because if you add it at the start the lentils won't absorb the water as fast.

Anonymous

Anonymous Mon 02 May 2011 20:50:00 No.2781010 Report

Quoted By:

>>2780986
As this poster said, in both my Italian and Indian recipe, you'll notice I didn't mention salt until the end. I only add salt at the end when cooking any dried small grainish-like thing (chickpeas, lentils, rice, beans, dried peas and so one) because we believe that if added before hand, it makes them tough and we want them creamy.

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Anonymous Mon 02 May 2011 18:10:00 No.2780836 View View Reply Original Report

Quoted By:

Ask a guy who makes his own spirits anything.

Anonymous

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Anonymous Mon 02 May 2011 18:18:00 No.2780838 Report

Quoted By: >>2780839 >>2780921

lemon and lime eh?

Anonymous

Anonymous Mon 02 May 2011 18:21:00 No.2780839 Report

Quoted By:

>>2780838
that's what I'm making next. So far using my own fruit has worked pretty well with cherry liqueur

Anonymous

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Anonymous Mon 02 May 2011 20:05:00 No.2780921 Report

Quoted By:

>>2780838

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Anonymous Sat 30 Apr 2011 13:02:00 No.2775348 View View Reply Original Report

Quoted By:

So, I was given a bunch of free Martinelli's and I have been drinking it all week, but how am I going to kill 2 cases of this juice? I figure why not just add some yeast and see what happens! The one on the left I added 1/4 cup of sugar to and the one on the right has nothing added to it. I used the fleischmann's yeast I keep in the freezer because it was on hand.

So, /ck/ what should I expect and do you have any pointers?

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Anonymous

Anonymous Mon 02 May 2011 06:40:00 No.2779746 Report

Quoted By: >>2780402

Should I wait until tomorrow to change bottles or should I change the dead ones bottle now? Anybody know?

heartsonfire !SysNpnp3nU

heartsonfire !SysNpnp3nU Mon 02 May 2011 10:50:00 No.2780402 Report

Quoted By: >>2780651

>>2779746
As long as the airlock is secure, you can afford to wait. Waiting until the next day won't kill you. Since the batch with sugar added is still fermenting, chances are your "dead" bottle is done. It's not unheard of for brews to finish primaries in a short amount of time.

At any rate, I'd invest in some proper carboys, some airlocks and a hydrometer for the next time. Hydrometer readings are useful because sometimes even when there seems to be no airlock activity, fermentation will still be happening.

Brewster

Brewster Mon 02 May 2011 14:09:00 No.2780651 Report

Quoted By:

>>2780402It's not unheard of for brews to finish primaries in a short amount of time.

Especially since he probably used way more yeast than necessary.

Anonymous

Anonymous Mon 02 May 2011 15:06:00 No.2780693 Report

Quoted By:

>>2779656
I've been using this EXACT same container to brew for almost a year now. Works great. Just make sure to clean them out really good between batches.

heartsonfire !SysNpnp3nU

heartsonfire !SysNpnp3nU Mon 02 May 2011 19:59:00 No.2780916 Report

Quoted By:

Does anyone have recent Homebrewmen archives? The last threads I have are from quite a few months ago.

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