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[ 3240 comments ]
What do you think? Give us your opinion. Anonymous comments allowed.
User avatar #3369 - sphincterface (7 hours ago) [-]
Discovered the greatest thing to put on the grill yesterday; fresh pineapple.

Grilled pineapple is fucking amazing and you guys gotta try it.
User avatar #3374 to #3369 - ithinkimightbelost (4 hours ago) [-]
I like to sprinkle on just a bit of brown sugar onto my pineapple before grilling it and letting it caramelize.

You should try grilling other fruits. For some reason tropical fruits seem to turn out the best, but grilled watermelon is a thing, too.
User avatar #3367 - tehbestever (17 hours ago) [-]
u know what's cooking!!! some good ol rhymes up in here eyyyy y0 hahaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaa aaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaa aaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaa aaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaa aaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaa
#3366 - bann ONLINE (07/05/2015) [-]
So here's what's good for poorfags like myself

right now Burgerking is doing $1.49 for 10 chicken nuggers

As they stand they are meh

Mixed into a stir fry...they are amazing
User avatar #3375 to #3366 - ithinkimightbelost (4 hours ago) [-]
You know, that doesn't sound terrible. I'd try it.
User avatar #3356 - sisterblister (07/04/2015) [-]
favroit way to cook fish straight form the lake go
User avatar #3368 to #3356 - sphincterface (7 hours ago) [-]
I've never had fish straight from a lake. So I wouldn't know, but just make sure to check them for parasites. Wild caught fish have that problem sometimes.
User avatar #3370 to #3368 - sisterblister (7 hours ago) [-]
naa i do it all the time i live on the lake so ou get used to checking
User avatar #3371 to #3370 - sphincterface (6 hours ago) [-]
So what is the big taste difference between wild caught fish and farm raised fish?
User avatar #3372 to #3371 - sisterblister (6 hours ago) [-]
little more gamy taste softer meat and it just all around taste way better i dont really know to explain it but if you can taste somthing thats been frozen or and thawed you can tell and fresh just feels better killing your dinner is nice its one reason i hunt
User avatar #3373 to #3372 - sphincterface (6 hours ago) [-]
I am sure it has a more fresh taste to it as well. Kind of like when you have a tomato from a garden instead of one from the store. There is always this more fresh feeling you have that you can't really describe.
User avatar #3376 to #3373 - sisterblister (4 hours ago) [-]
i have a garden and grow my own fruits and vegges haha
User avatar #3358 to #3356 - ithinkimightbelost (07/04/2015) [-]
Do you know how to bleed a fish? I prefer the tail method. Something something cut near the tail bone, something something vein. You can find guides, but put simply chop the tail off, go an inch or two above the tail then hang the fish up by the mouth and let it bleed out. This will help clean the meat. I ALWAYS do this to catfish because I think it tastes like mud otherwise.

Now, cooking. Grilled whole is the best way to enjoy your fish. Here's a good guide to grilling your fish since typing it all out would take too long.
www.seriouseats.com/2014/07/ho-to-grill-whole-fish.html

I like to rub the outside down with oil and a cajun dry rub mix. The inside I stuff with lemon, herbs, garlic, some more cajun rub, etc. Salt to taste. Don't put pepper on the outside, put it on the inside. Pepper will burn.

Personal opinion: Grilled whole > roasted whole > pan fried whole > filleted
User avatar #3359 to #3358 - sisterblister (07/04/2015) [-]
yea thank you i was just looking for resceipys im a good cook i just like new things
User avatar #3360 to #3359 - ithinkimightbelost (07/04/2015) [-]
New recipes are the best.
User avatar #3361 to #3360 - sisterblister (07/04/2015) [-]
Yea well how are you today
User avatar #3362 to #3361 - ithinkimightbelost (07/04/2015) [-]
Mm, doing well. Not much to do since it's the 4th of July. Wondering whether or not to play Witcher 3 later on and browsing my recipes for what I want to make for tomorrow's dinner. How are you?
User avatar #3363 to #3362 - sisterblister (07/04/2015) [-]
hopped up on pain meds root cannal fishing shooting fireworks so not to bad
User avatar #3364 to #3363 - ithinkimightbelost (07/04/2015) [-]
Sounds like a full day. What's fishing without at least some kind of inebriation anyways? Have a good 4th and day of fishing.
User avatar #3365 to #3364 - sisterblister (07/04/2015) [-]
i will tlk tomarrow buddy
User avatar #3355 - sugoi (07/04/2015) [-]
Is there any good alternatives to a whisk to aerate stuff like egg white?
Fork maybe? I'd rather not bust out the 10 year old mixer but if I have to...
User avatar #3357 to #3355 - ithinkimightbelost (07/04/2015) [-]
Mm, well, a fork can work. I've whipped egg whites with a fork before, but it takes a little more time and a little more effort. It's not too bad, though. Whipping egg whites isn't too tough to begin with, so if all you have is a fork then you should be able to make it work.

Here's a few tips for whipping egg whites.
- I hate trying to whip egg whites in a plastic bowl. Dunno why. I prefer glass.
-Make sure there's no grease on your bowl, whisk, fork, etc.
- Use a pinch of cream of tartar. It helps the peaks stiffen.
- When you get the chance, buy a whisk. It's easier than a fork.
- If you're beating by hand then try to get your eggs to room temperature. Makes it easier.

Okay. Looked it up, wooden and plastic are a no-go because they can hold oil which will make it harder to whip your eggs. If you have a copper bowl, you don't need cream of tartar. It's all in the motion when whipping by hand. Hope this helps.
User avatar #3336 - sphincterface (07/02/2015) [-]
So I heard that pizza isn't even actual Italian food. Everything I know is a lie.
#3354 to #3336 - figatron (07/03/2015) [-]
It is.

But Italian Pizza and New York Style are VERY different.
#3340 to #3336 - ithinkimightbelost (07/03/2015) [-]
Pizza is Italian so no worries there. It just also happens to have become much more international. Nevertheless, its roots can be plainly seen in Italy where pizza is still a popular and thriving national dish that can be found everywhere, often reflecting the local culture. Here in the states we have our own way that we enjoy pizza, but more and more traditional pizzarias are popping up offering a taste of true Italian pizza. I say eat what you enjoy, and enjoy what you eat.
User avatar #3341 to #3340 - sphincterface (07/03/2015) [-]
Oooh man. That looks good. My college might do a trip to Italy, if so I am gonna get some italian style pizza.
#3342 to #3341 - ithinkimightbelost (07/03/2015) [-]
That sounds like a good time. You should definitely go if you're given the opportunity. Travel the world, try out the food, meet the locals, steal their gold... wait.
#3337 to #3336 - bann ONLINE (07/02/2015) [-]
And Chinese food is an american-ized design, even in europe. Sorry mate...
User avatar #3339 to #3337 - sphincterface (07/03/2015) [-]
Noooooo!
I was having a bad enough day as it was discovering the thing about pizza.
#3343 to #3339 - tonythetiger (07/03/2015) [-]
**tonythetiger used "*roll picture*"**
**tonythetiger rolled image** fun fact spaghetti sauce/tomato sauce/marinara sauce whatever you refer to it as is not of Italian origins, it was brought to Italy from Spain in the late 16th century, and the there is no spaghetti with tomato sauce in Italian cooking, the closest thing would be spaghetti bolognese which is spaghetti with a meat sauce containing tomato. and PS. marinara sauce in the U.S is not really marinara sauce, marinara means seafood which says seafood sauce, but here in the U.S we use the name for tomato sauce.
#3333 - skeletonmachine (06/30/2015) [-]
made bacon. tasted nice. thats all i wanted to say. bye.
#3344 to #3333 - tonythetiger (07/03/2015) [-]
try coating the bacon in brown sugar and a light sprinkle of cayenne pepper and bake until bacon is cooked and sugar is carmalized
#3338 to #3333 - bann ONLINE (07/02/2015) [-]
Good man!
#3332 - mangostormlegend ONLINE (06/30/2015) [-]
What's the thread's opinion on Guy Fieri?

IMO he's a douche, but the loveable kind of douche. And he tells you what places are worth going to, so that's something.
#3335 to #3332 - bann ONLINE (07/02/2015) [-]
Great host, meh cook. Good for shows like DDnD's, but if he hosted something like iron chef, it'd be terrible.
User avatar #3334 to #3332 - ithinkimightbelost (07/02/2015) [-]
He seems like some kind of super foodie to me. He's really more of a food personality than anything else. I can kinda see where you get the whole douche vibe from him, though. If it weren't for the fact that I prefer to eat at diners, drive ins, dives, and just plain hole-in-the-wall places I probably wouldn't pay any attention to him.
User avatar #3330 - samplethisbitch (06/29/2015) [-]
Just made some cheese borek but with substituted ingredients that I could get easily, went for feta cheese, spinach, onion, and filo pastry. I rolled them into cigar kinda shapes but filled them a little bit too much and they kinda leaked so they look shit, But holy fuck do they taste good. Anyone got any other cool turkish food I can try make
User avatar #3326 - icecubeslayer (06/25/2015) [-]
Just picked up some King Crab legs, about to boil these savory little bastards and gorge myself.
Fuck I love crab.
#3327 to #3326 - bann ONLINE (06/26/2015) [-]
Awwwww sheeeeit that are good, you dippin em in anything or going bareback?
User avatar #3328 to #3327 - icecubeslayer (06/27/2015) [-]
Butter and lemon all the way!
#3329 to #3328 - bann ONLINE (06/27/2015) [-]
WOOOO take it home!
User avatar #3323 - mvtjets ONLINE (06/22/2015) [-]
God I fucking L O V E cooking
Holy motherfuck
Goddamn
I want to fuck a squash so badly
FUCK
User avatar #3319 - zonetransferrer (06/16/2015) [-]
what are the best ways to prepare rice? i mean only rice, assume i have nothing else.
User avatar #3320 to #3319 - ithinkimightbelost (06/17/2015) [-]
That's a bit of an odd assumption, so I'm going to assume you have rice and some other non-meal making ingredients such as vegetables and meat.

- If you don't want your rice to be too sticky, long and medium grain rices should be washed before you cook it.
- If I'm just having rice, I like to replace the water with chicken stock. Gives it a good amount of flavor.
- I like to use basmati rice for fried rice (personal preference). Basmati rice should be rinsed and soaked 30 minutes - 2 hours. I usually let it soak for an hour or so, but that's usually because I get distracted doing something else and forget about it for an hour or two.
- When making fried rice, rice should be cooked and allowed to cool before frying it with whatever it is you're frying it with. I like caramelized onion, roasted garlic and peppers, fried egg, and some other meat (usually chicken).

In the end there's so many things you can cook your rice with to make it different and tasty.
Onions : garlic : coconut milk : lemon zest : beef/chicken/fish/etc stock : soy sauce

Really it's whatever flavors you enjoy, throw it in your rice. Try out different things and find out what you like.
User avatar #3321 to #3320 - zonetransferrer (06/17/2015) [-]
thanks mate
User avatar #3322 to #3321 - ithinkimightbelost (06/17/2015) [-]
No worries, hope it helped.
User avatar #3317 - lolidragon (06/15/2015) [-]
I made my first flan yesterday, it tasted kinda eggy. Any advice? If you say less eggs...not even god will protect you
User avatar #3318 to #3317 - ithinkimightbelost (06/16/2015) [-]
Well, it's an egg-based custard, so it's too be expected. To tell you the truth, I'm not the biggest fan when it comes to flan, probably because I had a couple odd tasting flans and just decided to stop trying them when presented with the opportunity.

There are a few factors that can cause flan to taste a bit too eggy.
If you're heating your milk mixture separately from your egg mixture, add your milk slowly to avoid accidentally cooking your eggs.
The custard should be properly strained to take out any pieces that may have been accidentally cooked.
Low heat and cooking it slowly can help with your texture.
Make sure that it has been properly cooled, give it a few hours or leave it to cool overnight. Trying to eat it too soon after it's been cooked without properly cooling it can make the egg taste stand out.

I think the most important thing you can do is keep practicing. Try out a few recipes and tweak them to your personal preference. Keep trying, perfect recipes don't happen overnight.

Here's a recipe that claims to not be too eggy or sweet.
acozykitchen.com/classic-flan/

Good luck, hope this helps.
User avatar #3316 - thewizsam (06/12/2015) [-]
anyone got a snapchat or a kik i just got them but i have no one on them. so can i get yours?
User avatar #3306 - nanako ONLINE (06/07/2015) [-]
Oh god i'm craving buttery, salted pasta so much right now.

I usually dont' even have any sauce, just some margerine or butter, and way too much salt
#3315 to #3306 - bann ONLINE (06/08/2015) [-]
Damn that sounds good, even if that's 90% of what I ate in college. I also like it with Balsamic, has that salty taste without all the butter.
User avatar #3295 - caette ONLINE (06/04/2015) [-]
where all the chicks at?
User avatar #3324 to #3295 - mvtjets ONLINE (06/22/2015) [-]
ur the chick
chick
User avatar #3325 to #3324 - caette ONLINE (06/22/2015) [-]
no
User avatar #3307 to #3295 - nanako ONLINE (06/07/2015) [-]
There's plenty of chicks sliced up in my freezer. Or at least, their dismembered breasts
#3345 to #3307 - tonythetiger (07/03/2015) [-]
**tonythetiger used "*roll picture*"**
**tonythetiger rolled image** there aint nothin wrong with a little lovin for the chicken boobies
User avatar #3308 to #3307 - caette ONLINE (06/07/2015) [-]
User avatar #3309 to #3308 - nanako ONLINE (06/07/2015) [-]
I like dicing them into little pieces and making them into a curry
User avatar #3310 to #3309 - caette ONLINE (06/07/2015) [-]
r00d
#3311 to #3310 - nanako ONLINE (06/07/2015) [-]
picture related
User avatar #3314 to #3311 - caette ONLINE (06/08/2015) [-]
no
User avatar #3304 to #3295 - sugoi (06/06/2015) [-]
Tumblr, duh they're totally at /NSFW brony/
User avatar #3297 to #3295 - alcoholicsemen ONLINE (06/04/2015) [-]
tinder
User avatar #3291 - alcoholicsemen ONLINE (06/04/2015) [-]
how i go about manipulating salmon with heat and flavorings to make okay for use in mouth
User avatar #3294 to #3291 - caette ONLINE (06/04/2015) [-]
Rip online gamer
User avatar #3296 to #3294 - alcoholicsemen ONLINE (06/04/2015) [-]
you right
User avatar #3292 to #3291 - alcoholicsemen ONLINE (06/04/2015) [-]
*would
User avatar #3289 - mondominiman ONLINE (06/03/2015) [-]
I can't dice for shit. Could it be that my knives aren't sharp enough?
User avatar #3298 to #3289 - ithinkimightbelost (06/05/2015) [-]
Keeping your knives sharp is important for anyone who enjoys cooking because it can cause your cuts to be uneven, sloppy, difficult, and unsafe. Your knife should do about 99% of the work while you simply guide the knife and make sure you don't cut off a finger.

www.youtube.com/watch?v=SBn1i9YqN1k How to sharpen a knife
www.youtube.com/watch?v=TwGBt3V0yvc How to dice an onion
www.youtube.com/watch?v=XTJIGGBN8l4 How to dice a tomato
www.youtube.com/watch?v=Ydc_SaQ_eRQ Basic knife skills

Keep in mind that everyone has their own preferences. Keep learning and cooking what you like.
User avatar #3299 to #3298 - mondominiman ONLINE (06/05/2015) [-]
You are probably the most helpful person I've seen on this board.
#3301 to #3299 - ithinkimightbelost (06/05/2015) [-]
Here's a nifty trick for telling steak doneness. Of course a meat thermometer if probably the best way, I've found this to be a quick and easy way if you don't have a meat thermometer on hand because you don't want to cut into a steak without letting it rest.
#3302 to #3301 - mondominiman ONLINE (06/05/2015) [-]
What about the most important one?
User avatar #3300 to #3299 - ithinkimightbelost (06/05/2015) [-]
Lol, thanks. Glad I could help. I really enjoy cooking and trying new food, so I pick up things every now and then. I think the best part of cooking is enjoying something new and having others around to help you enjoy it. I'm always looking for new recipes (though I'm really not a baker so I tend to avoid it).

Be careful with your knives, though. Keeping them really sharp is important, but at the same time a small slip can easily become a good sized cut. I suggest investing in a first aid kit (there's a reason professional kitchens are required to have them) and a bottle of second skin (because stitches are expensive). I sliced off about 1"x0.5" on the back of my left index knuckle down to the fat without even feeling it with a paring knife.
#3285 - John Cena (05/26/2015) [-]
baguete de omulette au fromauge
#3284 - beroty ONLINE (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
User avatar #3290 to #3284 - alcoholicsemen ONLINE (06/04/2015) [-]
where would i get this
#3293 to #3290 - beroty ONLINE (06/04/2015) [-]
i got this on an common store near my home
they also sell this at local supermarket
you'll probabily find them like this without the sticks
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