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Sandwich


Help- First time making steaks

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- Wed, 04 May 2022 15:47:55 EST EA7SixF2 No.164623
File: 1651693675117.jpg -(190674B / 186.21KB, 1200x1200) Thumbnail displayed, click image for full size. Help- First time making steaks
My mom really wants to have a nice steak dinner for Mother’s Day, but it’s something I’ve never made before so I need as much advice and guidance as I can get.

What’s the most idiot proof way to make 8 steaks? Is there a way to cook them in bulk so that everyone can have their steaks at the same time without some being under done or over done? What cut of beef do I even buy?

Coffee thread! I need somewhere refill, right now dammit version 4.20

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- Sat, 27 Nov 2021 13:37:51 EST 5/krIQ5s No.164463
File: 1638038271283.jpg -(3489833B / 3.33MB, 4128x3096) Thumbnail displayed, click image for full size. Coffee thread! I need somewhere refill, right now dammit version 4.20
Lately I've been really enjoying my "new" espresso machine I like to use oat milk to foam, and I will be buying better beans and a coffee grinder soon. And last I top with shaved chocolate flakes.
It has successfully drawn me back into coffee drinking after a couple years off it.

Anyone else go all out on their coffee??
11 posts and 4 images omitted. Click View Thread to read.
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Masahiko Kobe - Tue, 26 Apr 2022 20:13:37 EST BIS66kyl No.164603 Reply
>>164601
ah its just a straight-up coffee, my personal favorite

espresso over ice, tiny splash of milk on top. All the ice lets the espresso down just a little with the melting as it lowers the temperature. The milk on top creates this cloudy effect (which in my opinion makes the drink 10x more delicious)

the hard part is ordering this at places where i cant just sidle over to the machine and do it myself. "iced coffee" here is pretty ubiquitously about a liter of milk over an espresso.

RECENT MEALS #15 (LAST ONE HIT BUMP LIMIT) LETS GOOOO!!!!

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- Mon, 28 Jun 2021 16:50:51 EST UotwVJcH No.164028
File: 1624913451731.jpg -(113544B / 110.88KB, 896x1208) Thumbnail displayed, click image for full size. RECENT MEALS #15 (LAST ONE HIT BUMP LIMIT) LETS GOOOO!!!!
I am making a simple pasta with ground beef. Im going to piss in this beef.
265 posts and 124 images omitted. Click View Thread to read.
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Antonin Carême - Wed, 27 Apr 2022 02:29:47 EST ZOk6ywgD No.164605 Reply
1651040987880.jpg -(82582B / 80.65KB, 850x960) Thumbnail displayed, click image for full size.
Sushi Poutine baby!

Diet

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- Mon, 24 Jan 2022 22:57:31 EST b5BN4p6P No.164521
File: 1643083051431.jpg -(140563B / 137.27KB, 1242x1052) Thumbnail displayed, click image for full size. Diet
Whats your diet like?
2 posts omitted. Click View Thread to read.
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Adolphe Gérard - Thu, 17 Feb 2022 17:47:37 EST 8pXCFI1t No.164557 Reply
>>164521
A block of halloumi once every two days so i can spunk and tons of vodka for the calories
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Rose Gray - Mon, 02 May 2022 09:02:16 EST 09lWoFWA No.164616 Reply
Two steps forward

Two steps back

eating pokemon

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- Tue, 14 Dec 2021 19:49:54 EST d8I1xZk0 No.164489
File: 1639529394439.jpg -(1067720B / 1.02MB, 3120x4160) Thumbnail displayed, click image for full size. eating pokemon
i know i'm not the only one to wonder what pokemon taste like

so i melted atmoic fireballs and marinated my steak in it for about 5 hours after i cooked it and tasted it it had lost the heat factor of fresh atomic fireballs but the meat was sweet with a cinnamon taste

i added salt, coriander, chives, cayenne pepper, accent.. i am still tweaking this and will be making this with lamb and maybe goat
i call it the charizard
so put your apron on and serve up some pokemon
not bad - maybe like 25$ steak
7 posts omitted. Click View Thread to read.
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Sidoine Benoît - Tue, 22 Feb 2022 21:51:31 EST RJ6KgGoc No.164565 Reply
>>164564
Just because you have a friend dosent mean that you cant eat them. like what if your friend is also your friend but is also really delicous if your friend loves you they ll be okay with you even taking their life for a good meal. you know you better eat all of your friend. you killed him. its seriously only right that you go ahead and make it right eat this entire body before the cops get here. i ll get you a fork and knife hope your rage to eat hasnt passed. your rage to kill is what put us in this situation now eat him
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Jean Bardet - Wed, 23 Feb 2022 14:51:09 EST 4hF5CdB9 No.164566 Reply
>>164565
i don't think you should kill and eat your friend even if your friend was really delicious and asked you too. i mean if they tasted good you could just lick them.
you probably shouldnt eat people period you'll get kuru

also,
not all pokemon are friends, just the ones you enslave with your pokeballs.. then you have to throw them into battle with other trainers pokemon. i seen pokemon the cartoon as a kid and ash would sometimes get into some serious situations with bad pokemon

Eating "Unhealthy" and not affecting health

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- Mon, 31 Jan 2022 14:00:27 EST cuDcUAji No.164535
File: 1643655627135.jpg -(12553B / 12.26KB, 188x268) Thumbnail displayed, click image for full size. Eating "Unhealthy" and not affecting health
What's the metaphysics behind some being able to eat quote unquote unhealthy things like candy / sodas / chips and it doesn't quite affect their health but for someone else it might affect their health.

Some of you who are familiar with spirituality or like the unseen world maybe know how you could eat anything and "get away" with it. But how does it work for someone to eat " unhealthy " things and it doesn't affect their health at all. E.g Someone could eat potato chips and it doesn't hurt their cells/body at all..... But how?

Post your best rotating GIFs of food!

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- Thu, 06 Aug 2020 14:13:09 EST CbuGK0oK No.162446
File: 1596737589735.gif -(1030524B / 1006.37KB, 500x334) Thumbnail displayed, click image for full size. Post your best rotating GIFs of food!
DICKS EVERYWHERE
36 posts and 28 images omitted. Click View Thread to read.
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Hungry 4 Food - Sat, 09 Apr 2022 15:14:47 EST svBPNwek No.164594 Reply
Bump
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Martín Berasategui - Wed, 27 Apr 2022 23:07:21 EST Q+qlUPfE No.164606 Reply
Imagine if you could eat food and have it keep rotating in your mouth.

bottom text

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- Mon, 07 Feb 2022 21:43:46 EST +OKOtMuC No.164548
File: 1644288226194.jpg -(88288B / 86.22KB, 600x823) Thumbnail displayed, click image for full size. bottom text
why in the sam hell isn't there a weed-cooking general or something? there's not even a single thread about cooking with weed..
really?

let me start it off with something everyone should probably know: prioritizing (the purchase of, and use of) shake.
>inb4 hurr durr everybody know that
no, they don't
2 posts omitted. Click View Thread to read.
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Yutaka Ishinabe - Sun, 13 Feb 2022 22:56:34 EST bOxvGKMi No.164555 Reply
>>164554
>raspberry parfait live resin
>170 until bubbles disappear
>ruby chocolate chips
>sugar cookie mix
>????
>PROFIT!
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Michel Bras - Wed, 16 Feb 2022 06:28:36 EST bOxvGKMi No.164556 Reply
i must also inquire unto the fruity pebble fluff recipe that tcc-tan apparently enjoys, if anyone could be so kind
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Giada De Laurentils - Thu, 14 Apr 2022 13:17:26 EST bOxvGKMi No.164600 Reply
bump when hungry
User is currently banned from all boards

how do you eat your pizza?

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- Mon, 12 Nov 2018 19:19:12 EST UNB0NvFj No.157191
File: 5.jpg -(80085B / 78.21KB, 666x69) Thumbnail displayed, click image for full size. how do you eat your pizza?
How does /nom/ eat their pizza?
>crust first
>point first
>discard crust
>dip crust
>fold
>knife and fork
I usually eat the crust first, but sometimes will remove the crust and dip it in sauce if it's especially bland or dry
121 posts and 34 images omitted. Click View Thread to read.
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Marc Forgione - Fri, 04 Mar 2022 04:40:02 EST 3zk18WSA No.164573 Reply
1646386802757.jpg -(139198B / 135.94KB, 800x600) Thumbnail displayed, click image for full size.
4 Levels of Pizza: Amateur to Food Scientist
https://www.youtube.com/watch?v=9j_5wGwn5P8

Pizza (Italian: [ˈpittsa], Neapolitan: [ˈpittsə]) is a dish of Italian origin consisting of a usually round, flat base of leavened wheat-based dough topped with tomatoes, cheese, and often various other ingredients (such as anchovies, mushrooms, onions, olives, pineapple, meat, etc.), which is then baked at a high temperature, traditionally in a wood-fired oven. A small pizza is sometimes called a pizzetta. A person who makes pizza is known as a pizzaiolo.

In Italy, pizza served in a restaurant is presented unsliced, and is eaten with the use of a knife and fork. In casual settings, however, it is cut into wedges to be eaten while held in the hand.

The term pizza was first recorded in the 10th century in a Latin manuscript from the Southern Italian town of Gaeta in Lazio, on the border with Campania. Modern pizza was invented in Naples, and the dish and its variants have since become popular in many countries. It has become one of the most popular foods in the world and a common fast food item in Europe, North America and Australasia; available at pizzerias (restaurants specializing in pizza), restaurants offering Mediterranean cuisine, via pizza delivery, and as street food. Various food companies sell ready-baked pizzas, which may be frozen, in grocery stores, to be reheated in a home oven.

In 2017, the world pizza market was US$128 billion, and in the US it was $44 billion spread over 76,000 pizzerias.
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Madame Mérigot - Tue, 12 Apr 2022 14:33:02 EST gLRhW/Ou No.164598 Reply
1649788382468.jpg -(1000507B / 977.06KB, 750x986) Thumbnail displayed, click image for full size.
DICKS EVERYWHERE
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Madame Mérigot - Tue, 12 Apr 2022 14:47:38 EST gLRhW/Ou No.164599 Reply
If it's unsliced, I spiral it (that's already been explained).

If it's sliced, the first bite is the tip. Then I arrowhead it by eating the crust edges. Then it's random alternating between the pizza's core and crust. The second to last bite is core and last bite is crust.

help needed

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- Fri, 08 Apr 2022 15:32:17 EST Z7Kcp5hZ No.164591
File: 1649446337852.jpg -(63598B / 62.11KB, 640x426) Thumbnail displayed, click image for full size. help needed
I need some YouTube cooking videos because I caaant cook for life.
Can you please recommend me some vids of how to prep in order to cook with it? I think that's something that would match me.
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Michel Bras - Fri, 08 Apr 2022 17:19:44 EST BmGhJm5u No.164592 Reply
1649452784665.jpg -(63924B / 62.43KB, 1280x550) Thumbnail displayed, click image for full size.
>>164591
https://youtu.be/qkRAUoYLeaU

Here's a video that shows some great simple recipes that use rotisserie chicken. I've been doing the chicken and biscuits one for dinner a couple times each month, and it's a pretty big hit around the house.
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Pierre de Lune - Mon, 11 Apr 2022 19:09:01 EST h4CNhiKc No.164596 Reply
>>164592
thank you much for the video!
I saved some recipes he came up with, bought the ingredients and will try it out. I like that he explained why he is doing those things that way.
Also I found a video of him explaining how he cooked for schools. He has a good heart, that was a delight: https://www.youtube.com/watch?v=UVWnup_oQPs

Favorite Breakfast Food?

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- Fri, 11 Dec 2020 13:38:40 EST OYu2LX9j No.163098
File: 1607711920785.jpg -(182042B / 177.78KB, 1200x800) Thumbnail displayed, click image for full size. Favorite Breakfast Food?
Mines gotta be a good omelet
72 posts and 27 images omitted. Click View Thread to read.
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Vincent la Chapelle - Tue, 05 Apr 2022 14:15:28 EST Hat+0Bw0 No.164588 Reply
1649182528351.jpg -(43689B / 42.67KB, 332x588) Thumbnail displayed, click image for full size.
DICKS EVERYWHERE
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Ludovic Lefebvre - Sun, 10 Apr 2022 20:48:01 EST Xbj2FfjM No.164595 Reply
1649638081515.jpg -(1274207B / 1.22MB, 3024x4032) Thumbnail displayed, click image for full size.
Made a bok-choy, turkey avo and cheese Omelette for breakfast.

Canelé

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- Fri, 04 Mar 2022 04:34:50 EST 3zk18WSA No.164572
File: 1646386490757.jpg -(438726B / 428.44KB, 1163x1600) Thumbnail displayed, click image for full size. Canelé
A canelé (French: [kan.le]) is a small French pastry flavored with rum and vanilla with a soft and tender custard center and a dark, thick caramelized crust. It takes the shape of a small, striated cylinder up to five centimeters in height with a depression at the top. A specialty of the Bordeaux region of France, today it is widely available in pâtisseries in France and abroad.

History
The canelé is believed to originate from the Couvent des Annonciades, Bordeaux in either the 15th or the 18th century.[1][2] (Though the article about this same pastry in the French Wikipedia Canelé says "Différentes théories tentent de construire une histoire plus ancienne mais manquent totalement de fondement." "Different theories attempt to construct a more ancient history but lack any foundation whatever.") The modern word "canelé" originates in Gascon, which was spoken in Bordeaux and a large area of southwestern France until the 19th century.[3]

In Limoges, there was a food called canole, a bread made with flour and egg yolks, which may be the same item as that sold in Bordeaux since the 18th century under the name of canaule, also written canaulé or canaulet. Artisans known as canauliers who specialized in baking them registered a Corporation (or guild) with the Parliament of Bordeaux in 1663, which allowed only them to produce several specific foods: Blessed bread, canaules, and Retortillons. Since they were not a part of the Pastry Corporation (Guild), which had a monopoly over baking with milk and sugar or mixtionnée dough, they were prohibited from using those ingredients. The canauliers disputed the Pastry Chefs' privileges and on 3 March 1755 the council of State in Versailles ruled for the canauliers and ended the Pastry Chefs' monopoly. An edict of 1767 limited the number of authorized canaulier shops in a city to eight. It created very strict requirements for joining the profession. Nevertheless, in 1785 there were at least 39 canaulier shops in Bordeaux, at least ten of which were in the district (faubourg) of Saint-Seurin. The French Revolution abolished all the Corporations, but later census rolls continue to show shops of Canauliers and bakers of "blessed bread".

In the first quarter of the 20th century the canelé reappeared, even if it is difficult to date exactly when. An unknown pastry chef re-popularised the antique recipe of canauliers. He added rum and vanilla to his dough. It is likely that its current shape comes from the similarity (in French) of the word wave with the word "cannelure" (fluting, corrugation, striations).

The modern name "canelé" is of recent origin. The Guide Gourmand de la France[4] does not mention it. Only in 1985, after the pastry's popularity had begun to explode, was the Brotherhood of the Canelé of Bordeaux (Confrérie du Canelé de Bordeaux)[5] created and the second "n" of its name removed. The name canelé became a collective brand,[2][6] registered with the National Institute of Industrial Property of France by the Brotherhood. Ten years after the registration of the brand, there were at least 800 manufacturers in Aquitaine and 600 in the Gironde. In 1992, Gironde alone consumed an estimated 4.5 million canelés.

Preparation and consumption
The canelé is traditionally baked in a small cylindrical fluted mold.[6][7] Traditionally the molds were brushed with beeswax, but today butter is used.[8] Produced in numerous sizes, they can be consumed for breakfast, for snacks, and as a dessert depending in some measure on size.[3] Canelés can be paired with red wine[5] and many other beverages.

Traditionally, "canelés" or "cannelés of Bordeaux"[9] are generally sold in bunches of 8 or 16. In Paris, most of the famous shops such as Ladurée and Pierre Hermé still spell it as "cannelé of Bordeaux" with double 'n'.[citation needed]

References
Aquitaine: produits du terroir et recettes traditionnelles (in French). Vol. 13. A. Michel. 1997. ISBN 9782226087225.
Goldstein, Darra; Mintz, Sidney (2015). The Oxford Companion to Sugars and Sweets. Oxford University Press. p. 259. ISBN 9780199313624.
Charente-Maritime 2012. Le Petit Futé. 2012. p. 223. ISBN 9782746958630. De nos jours le Canelé se déguste à tout moment de la journée
Gault, Henri; Millau, Christian (1970). Guide gourmand de la France. Hachette. OCLC 1036264.
MacNeil, Karen (2001). The Wine Bible. Workman Publishing Company. p. 151. ISBN 9781563054341.
Hochbaum, Susan (2011). Pastry Paris: In Paris, Everything Looks Like Dessert. New York Review of Books. p. 120. ISBN 9781892145949.
Khoo, Rachel (2014). My Little French Kitchen. Chronicle Books. p. 98. ISBN 9781452146034.
Fabricant, Florence (25 February 1998). "TEMPTATION; A French Morsel With Its Own Memories". The New York Times. Retrieved 2019-06-07.
Leade, Sara Crompton (2012). Waking Up In France. Lulu.com. p. 295. ISBN 9781471075681.
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Dextrolord - Mon, 07 Mar 2022 13:59:25 EST YbveLcpX No.164577 Reply
>>164572
I bet its delicious, but I'm not gonna read more than the first paragraph most likely...

Savory Candy

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- Thu, 27 Jan 2022 03:16:14 EST zfGbSrCB No.164524
File: 1643271374305.jpg -(67050B / 65.48KB, 379x505) Thumbnail displayed, click image for full size. Savory Candy
Does any one think a savory candy would be a good idea? I was licking the sauce out of the bottom of a thai takeout box and thought "if I could harness this flavor into a hard candy or sucker that would be amazing". The savory salty sweet spicey deliciousness conveniently wrapped in a form i could just pop in my mouth.

I looked on the internet for savory confections like this but didn't find much. Is there a reason this type of thing wouldn't make good hard candy?

There must be a reason that this type of thing either doesn't exist or isn't very popular but I'm just too high to figure it out. Maybe because the ingredients make for an unstable product or savory candy is just a gross idea?

If anyone has experience making candy and had any ideas I'd love to hear them
3 posts omitted. Click View Thread to read.
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François Marin - Sun, 30 Jan 2022 15:40:07 EST zfGbSrCB No.164530 Reply
>>164527
If I hadn't made it clear (maybe I haven't) I want reiterate. "I am looking for an intense complex flavor profile in a hard candy. I'm talking ginger ,anise, garlic, soysauce, chili, reduced wine, maybe some suger and citric acid to round it all out.

You can't get that from licking ramen packets
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Jacques Pépin - Mon, 31 Jan 2022 06:08:17 EST zfGbSrCB No.164534 Reply
1643627297270.jpg -(141020B / 137.71KB, 1024x768) Thumbnail displayed, click image for full size.
>>164526
Now this is what I'm talking about. One of the first things that came to my mind was mexican chili powder candy. It dosent quite tick all of the boxes this the more eastern asian tilt. But that is sort of where my head is at.

This soy sauce based candy is on the avenue of what I'm getting at(Pic for reference)
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Keith Cholewinski - Tue, 01 Mar 2022 11:37:11 EST jtOj3URJ No.164570 Reply
>>164534
Not all of tge Mexican candy you're talking about is the powder type, some of it is hard candies

Custom flatbread

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- Sat, 19 Feb 2022 01:40:51 EST s8GzUWwR No.164561
File: 1645252851917.jpg -(261593B / 255.46KB, 1600x1067) Thumbnail displayed, click image for full size. Custom flatbread
Just wanted to say made a flat-bread type bread real quick here, pretty good. Let it rise for an hour, then cooked it in a griddle. They even puffed up, and had a great texture.

feels good knowing how to make a bread item and tweak variables to alter its profile.

Pic related the inspiration.
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Geoffrey Zakarian - Sun, 27 Feb 2022 07:15:03 EST 8pXCFI1t No.164568 Reply
>>164561

Bel-vita

reintroducing the biscuit
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