/ub/ - Überhengst

Becoming better


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cooking.jpg
Cook your food
Anonymous
rwl6A
?
No.88
93 102 330 852 2581 2924 2934 3284 3322 3584 4605
One problem plaguing a lot of people these days, especially burgers like myself, is that many people eat out at restaurants too much instead of preparing home cooked meals. Eating out is frequently both more expensive and less healthy for you than a home cooked meal. Furthermore, many people live with a limited library of meals that they know how to prepare and don't realize the culinary possibilities that are right in front of them.

The purpose of this thread is to try to break that habit of eating out and to make cooking at home become the norm in our lives. Please share meal ideas and how to prepare them here. All meals are welcome, although preferably we should post meals that are easy to prepare so that novice cooks will not be intimidated by the prospect of preparing them for themselves. Even simple sandwiches are fair game. Sometimes that may mean cutting corners with pre-made mixes instead of preparing everything from scratch.

Remember that the goal isn't necessarily to post the most inexpensive meals or the healthiest meals, although those meals are certainly very welcome. The goal is to encourage people to dust off their kitchen appliances and flex their atrophied cooking muscles. I realize that this opens the door to culinary nightmares like /tg/'s infamous meat-bread, but so be it. Let's get cooking!
196 replies and 125 files omitted.
Anonymous
71d7c49
?
No.3314
3316
>>3312
Don't forget soups. A good chicken noodle soup is a remedy I do recommend. A nice pan sear is nice, and oven cooking opens up alot of different choices.
If retaining nutrition is a key factor steaming might be okay, but I haven't tried it with chicken. Smoking for preservation and flavor is really nice.
Anonymous
2ee3cc2
?
No.3316
3321
>>3314
>smoking
Fukking this. I omitted smoking cuz without the right setup it can be a hassle (and sometimes with) but seriously, smoking is a tremendous way to go if you can manage it. Lower cook temp means less wasted nutrients and better texture, great flavor (be choosy about your woods), and,... well theres really not much else to say than absolute patrician-tier.
Anonymous
64bb2ed
?
No.3321
3323
>>3316
I am a newfag at cooking and I've never smoked anything. How do you smoke chicken and get the right wood?
Anonymous
d366c1f
?
No.3322
>>88
We have this thing called eðla. Take a mold, put a layer of cream cheese, then a layer of salsa (Doritos salsa works best for me), then a layer of shredded cheese. Optionally add pepperoni or something in between the salsa and shredded cheese. Put in the oven at 200°C until cheese is melted and optionally browned.

5 minutes to prepare, delicious, keto, and very healthy and nutritious.
Anonymous
2ee3cc2
?
No.3323
3350
>>3321
>right wood
You'll want hardwood to smoke with. Oak, Maple, Walnut, Pecan, Mesquite (not a tree, but still), Apple wood, Pear,... for a more comprehensive list and instruction, there are dozens of qualified BBQ enthusiasts on YouTube and other places that can give you a more authoritative rundown. A simple rule of thumb tho is, does it produce fruit or nuts?
Ngl, I'm kinda a noob at smoking, but I'll share what I've learned so far.
Aside from the wood (and yes, it IS worth spending a few bucks to get the right type of wood if u cant source it yourself), you will need a charcoal grill at bare minimum.
The process of smoking meats is essentially like using a charcoal grill, except you put a chunk or two of the aforementioned wood on the coals. Never hot enough to catch the wood on fire, you want the temperature between 200 and 250. Enough that the wood chunks smolder and produce plenty of smoke, without igniting.
From there, it's essentially a low and slow cooking method. You'll want to position the wood chunks as far from whatever vent is on your grill, with the meat in between, to draw the smoke across and through the food as it cooks.
Low and slow obviously takes more time to cook so plan accordingly, and you'll want a meat thermometer to check temperature with.
Anonymous
2ee3cc2
?
No.3340
20210125_104731.jpg
Made homemade corndogs last night, heres what I learned.
The recipe used was waaaaay too thin, and didnt adhere to the hot dogs well at all. If attempted, corndog batter should be the consistency of paste rather than batter, for proper adherence and thickness of breading on the finish.
Additionally, after the first couple it quickly became apparent that toweling off all the moisture from the hot dogs before coating helped the batter stick 'a little' better.
The flavor was decent, easily surpassing frozen condogs, however experimenting with other spices in the mix could easily improve the flavor.
If possible, a deep fryer will produce more consistent results and eliminate the need to turn them, which can further exacerbate any developing problems with the batter.
Obviously, dont use cheap hot dogs. Was on a budget so cheap pork/chicken franks were used. They weren't horrible, but better dogs = better corndogs.
Overall, I'm rating it 6.5/10. Again, superior to frozen corndogs, but plenty of newbie mistakes were made that have been detailed above, but which could have improved the overall experience to a 7.5-8. If used again, I'll start with 1/2 the indicated milk and maybe reduce by one egg.
Additional note: the recipe is labelled for 8 corndogs, but I had enough batter to make 16, further suggesting that the recipe is either incomplete or rather basic.
>pic related
Anonymous
343dead
?
No.3350
3351
>>3323
>Oak, Maple, Walnut, Pecan, Mesquite
Ok, listen up, I'll school you here. There's not a person on this earth that can tell the difference in wood used to smoke, except mesquite. It's all hype. Mesquite does have a distinctive taste, I do like it, many do not. Luckily, it's cheap, and considered a nuisance (watch for thorns). If you are using charcoal, you don't need the chunk of wood, though sometimes I do use one to increase the heat quickly at the start, or if I was lazy and let the heat dip too low during the cooking.
>200 and 250
Yeah, I target 225 or so. Though if you smoke for 2-3 hours then use foil (texas crutch ftw), after the foil goes on, you don't have to worry about temperature as much.
>you'll want a meat thermometer to check temperature with
agree 100%. Digital thermometer or go home. 203F, check brisket in thickest spot and opposite end.
Check >>2937 for my formula. Don't underestimate the value of wet aging your meat, especially brisket.
Anonymous
2ee3cc2
?
No.3351
3352 3353
>>3350
Not to be contentious, but
>not a person on this earth who can tell the difference
If they're using hardwood, you're probably right. But never ever ever use white wood (spruce, pine, fir, etc). Trust me on that.
Beyond that, I have insufficient experience to comment.
Anonymous
343dead
?
No.3352
>>3351
>pine
Ok, ok, among hardwoods. If you want your meat covered in creosote, go with the pine. Probably the last time you ever try that.
Anonymous
343dead
?
No.3353
>>3351
If you really want to be technical, some hardwoods give off more heat than others, I do sometimes use some boards from a buddy that does tae kwon do, they use a special lightweight hardwood that burns hot, it's good for a fast temp boost.
Anonymous
2ee3cc2
?
No.3368
3369
This is a public service announcement.
Hey anon, if you're like most anons you're probably gonna eat some pizza in the next week. While ordinarily harmless there is a hidden danger in preparing pizza, specifically oven-bake.
The 4 part cut.
Pizza is intended to give a particular experience, which includes mingled flavors, mouth feel, and ease of eating. And by ease of eating, having to wipe pizza grease/sauce off your face every time you take a bite because the person who cut the pizza is a lazy, inconsiderate, smoothbrained faggot, is definitely not it.
Heres a protip. If your pizza is 16" or more, make a 5 part cut.
<But anon! A 5 part cut is hard! It's not simplified into right ngles!
And that's exactly what a smoothbrain would say.
Not only does a 5 art cut take little more time and effort than a 4 part cut (at least, assuming you have more than 2 braincells to rub together) BUT the ease of eating and effective bite sizing (cuz you're not trying to play stratego on how to bite this time so to allow an optimal bite next time) lends its self to a better mouth feel AND a greater satisfaction of flavor and (most importantly) digestion. That's right, using a 5 part cut (10 slices, for any smoothbrain still somehow reading) can save lives.
Do your part anon, frens dont let frens lazy-cut pizza.
This message has been brought to you by a partnership of JESUS CHRIST WHAT DID YOU DO YOU LAZY GODDAMN BASTARD I GAVE YOU ONE JOB in association with the society for ITS PRONOUNCED FAIR-AH-DAY, NOT FAH-READY
Anonymous
71d7c49
?
No.3369
3370
>>3368
>Inverted Octogon
https://www.youtube.com/watch?v=FKR9nT50MRM&t=7
Or eat it like a calazone.
Anonymous
2ee3cc2
?
No.3370
>>3369
Reeeee. A calzone is a totally different beast, but if its 16"+ on the diameter, u should still cut it into fifths like a decent and respectable adult. Have some consideration. Unless of course you're eating it all to yourself, in which case go run a marathon ffs, that's an absurd amount of food for one person.
Anonymous
2ee3cc2
?
No.3541
20210328_181835.jpg
So for today I found myself with about 1.5 lbs of leftover pork loin (not tenderloin) roast. I decided to make it tasty, and here's what I did!
First I put it on just under medium heat, added a tablespoon of bacon fat, mixed in about a tablespoon of sage (waited a moment then) oregano (waited a moment then,) dill (waited, then) a tablespoon of diced garlic. Let that simmer for about 10 minutrs.
Then I added about 1.5 tablespoons of katsu sauce, 2 tablespoons drizzled bbq sauce, And about 3 shakes of mirin. Mix well. Simmer for about 10 minutes
After about 10 minutes, lower heat to low. Allow sauce to incorporate, stirring occasionally.

I regret I have no lemons to zest, cuz I would. It's still tangy/salty/savory, and I think it would grind into a good meat-paste accent. Overall, its vastly more tasty than it was, and will incorporate better in food than it would have. Keep playing with your food. Especially leftovers, that's just grist for the mill. Do it.
Anonymous
64bb2ed
?
No.3549
Normally I get a big bag of frozen sausages from ASDA and fry some up for my cooked breakfasts(bacon, egg, sausage, beans, one tomato) but lately I decided to get frozen sausages and some bacon from a truck that's only around on some days.
The bacon was great and the sausages were bigger than the ASDA sausages therefore I thought they'd turn out better. But they were absolutely awful, full of inedible chewy chunks my knives struggled to cut through. The sausages also gave me diarrhea but I got better.
Not buying from that truck again.

anyway

Where is a man supposed to go to buy high-quality sausages for his cooked breakfasts?
Anonymous
64bb2ed
?
No.3571
3572
How do you prepare healthy meals ahead of time in bulk for the week?
Anonymous
2ee3cc2
?
No.3572
>>3571
Usually with a grill, though sometimes with an oven
Anonymous
4689e03
?
No.3584
3585 3586
download.jpg
>>88
Not sure if this is the right thread for it but does anyone have a list of good food that help with gut bacteria?
Apparently good stomach health can help with your mind.
Anonymous
71d7c49
?
No.3585
3587
>>3584
Of the top of my head eating a good diet (limiting sugar) so that only helpful microbes can reproduce.
Basically starving bad microbes that will gladly consume sugars. Fasting of various lengths may also help but that's kind of conjecture.
Also there are microbial transplants.
Anonymous
847236d
?
No.3586
3587
>>3584
Try probiotic pills. Great way to jump start your gut microbiome.
Watch out for flatulence the first few weeks. I pop 2 a week now.
Anonymous
4689e03
?
No.3587
3588
>>3585
>>3586
So basically just eat normal meat and vegies? With a bit of fruits for your small sugar fix?
I've heard that sunflower seeds are also good.
Anyone know others?
Anonymous
dc0e522
?
No.3588
3589 3594
>>3587
Wholegrain oats and cheese, cheddar and gouda is best for the gut out of all the cheeses, porridge with pumpkin seeds or sunflower seeds would work too, a oat drink to use as an addition to smoothies with fruit.
Anonymous
2ee3cc2
?
No.3589
3594
>>3588
Many nuts, as well as seeds (flax, hempseed, etc), yes.
Juicing (masticating, not centrifugal) of dark, rich (re: micronutrient content) vegetables (cabbage, mustard greens, etc) and as many cost-effective superfoods as is feasible. Farm fresh produce is highly encouraged, as is raw dairy, honey, and free-range non-organic chicken eggs.
For meat, it is worth saving up and buying 1/4, 1/2, or even a whole butchered cow, both for quality, freshness, proce/quality, etc. Get a chest freezer if you can especially re: the previous.
Also, LEARN about nutrition, nutrition typology (specifically, yours and those who you prepare food for). Be aware of nutritional sensitivities and concerns.
PRACTICE (rlike, 90+% of the time) preparing healthy foods to the capacity of your means.
Sky's the limit, anon
Tl;dr Git gud
Anonymous
2ee3cc2
?
No.3590
3592

organic chickens can only be certified organic if they have been given a diet of exclusively organic food, which is chicken feed, which means they're not eating bugs (which are a chicken's natural diet) which is bad. Also avoid GMOs like they were a covid vaccine
Anonymous
64bb2ed
?
No.3592
3608
>>3590
If chickens can eat bugs why do the jews want us eating bugs instead of chickens?
Anonymous
4689e03
?
No.3594
3608 3609
>>3588
>>3589
You guys think dry coconut would count too?
Anonymous
dc0e522
?
No.3608
3609 3831
>>3592
There are a couple of reasons behind the notion of eating insects. The chickens are designed to digest insectoid proteins whereas we are not.
>>3594
Sure, go coconut crazy.
Anonymous
2ee3cc2
?
No.3609
>>3594
>>3608
>go coconut crazy
This, especially with coconut oil to cook with
Anonymous
44d8385
?
No.3809
1 (14).jpg
1 (32).jpg
a.jpg
>Yummy
None of them is mine. Sadly.
Anonymous
44d8385
?
No.3818
3837
File (hide): 0F4451F1BAB74421D5DAB99DB8F57EF5-3919396.mp4 (3.7 MB, Resolution:854x480 Length:00:01:39, Preserve Fresh Eggs For Up to 1 Year.mp4) [play once] [loop]
Preserve Fresh Eggs For Up to 1 Year.mp4
Preserve Fresh Eggs For Up to 1 Year.
Anonymous
64bb2ed
?
No.3831
>>3608
In that case, what would happen to bug-eaters? Viruses?
Anonymous
64bb2ed
?
No.3837
3849
>>3818
If mineral oil on skin disrupts estrogen does that mean men should rub it on their skin and keep it away from women?
Anonymous
64bb2ed
?
No.3838
3839
Food question

Are "Fruit and nut bars" that are "cold-pressed" together without any cooking involved healthy? Are they a preferable alternative to commercially-available cereal bars, even the ones that claim to be healthy and made by scientists?
Anonymous
5ace740
?
No.3839
3845
>>3838
Just read the ingredients list.
If they cover them with added sugar and whatnot, they're unhealthy. If there's no additives, they're about as healthy as eating dried fruit and nuts.
Anonymous
64bb2ed
?
No.3845
3846 3847
>>3839
Makes sense. Is "cold-pressing" good or just a marketing meme?
Anonymous
5ace740
?
No.3846
3847
>>3845
Probably a marketing meme, but there's nothing bad about it.
Anonymous
5ace740
?
No.3847
>>3845
>>3846
It supposedly has higher nutritional value because the machines don't use heat in the pressing process. Idk if that's significant though.
In theory, there are some nutrients in fruit and nuts that may be denatured under high heats. Cold pressing might also preserve the flavor of the ingredients.
Anonymous
44d8385
?
No.3849
>>3837
No idea anon.
Anonymous
44d8385
?
No.3851
1 (161).jpg
1 (160).jpg
1 (162).jpg
1 (164).jpg

Anonymous
64bb2ed
?
No.3861
3862
>>3860
Hey, food thread. Where would a thread for judging foreign food, especially low-quality street vendor food and "nigger cuisine"(for example chicken breasts coated in red bull and sugar and pop rocks and koolaid then microwaved or baked in an oven. I have literally seen niggers make this once) be appropriate? Shit like this https://youtu.be/t2sLCcNa7PM is weird but this kind of discussion is usually censored/punished for "racism" on cucked sites.
Anonymous
64bb2ed
?
No.3862
>>3861
First I posted this post, noticed an error, reposted it with the error fixed, and deleted the old post. then I realized my new post was replying to the old deleted one.
oops.
Anonymous
44d8385
?
No.3890
File (hide): 8C2375551D8983ECE65C5048234A2287-6125432.mp4 (5.8 MB, Resolution:854x480 Length:00:03:20, Fake food.mp4) [play once] [loop]
Fake food.mp4
>Fake food vs Real food.
I believe this video is going to be a success in the kitchen.
Anonymous
71d7c49
?
No.3897
The secret to making homemade ranch (without a spice mix) is parsley stalks.
Also MSG if you want something pretty close to store bought stuff.

Use mayonnaise, sour cream (easy thickening also to have the right consistency), milk (or cream or half and half or whole), and parsley especially including the stalks.
The ranch like flavor is at 90% completion.

Season to taste or use as is.
(To skip every thing else just add a metric fuck ton of MSG)
Also pepper, white pepper to keep the nice color (if you're using fresh parsley it might be turning slightly green).
Various other spices need to be used with restraint.
Half a pinch of garlic powder.
Half a pinch of onion powder.
Anonymous
44d8385
?
No.4161
18 Day Time Lapse of Giant Pumpkin Growing.mp4
Inspirational pumpkin.
>18 Day Time Lapse of Giant Pumpkin Growing
Anonymous
56d764e
?
No.4238
4239
Alright /ub/. Its been a while, so heres my best.

3lbs chuck roast, sous vide at 175 fr 9 hours, with(9h) carrots, celery, and onions
Anonymous
56d764e
?
No.4239
4240
>>4238
Its a 3lb chuck roast. The carrots, onion, celery, and fine diced garlic makes for.espganole sauce (pronounced Español) which is the base for ALOT of cooking sauces.
1.5 med diced onions
5 med diced large carrots
7 med diced large celery stalks
7 med smashed/diced garlic cloves
Simmer forever
Ta da, Espagnole
Anonymous
56d764e
?
No.4240
4242
>>4239
I jumped ahead.
So the onions, the celery, and the carrots, at a 1.5/7/6 ratio (based on large size).
Oh, and 6-7 fine diced garlic cloves snd 2tbsp avocado oil.
Anonymous
56d764e
?
No.4242
4243
>>4240
Simmer the vegg mix until lightly brown, until sauce bits form onto the pan (fondt)
Add 625ml (3/4 bottle) red wine, simmer wine/veggie mix, mixing moderately to dislodge bits
Meat should be tender
sauce should have a strong flavor with a full spice bouquet .

The stewed veggies turn into a rich, moist, hash. The meat sauce is many times reduced for concentration.
Anonymous
2ee3cc2
?
No.4243
>>4242
Wow Im drunk, Ill translate in a few
Anonymous
f989b50
?
No.4247
Based thread
Anonymous
f1e0957
?
No.4349
20210919_142904.jpg
20210919_134911.jpg
20210919_135251.jpg
Hello again fam, how's your cooking? Theres plenty of Youtube cooking shows, and a deep dive is highly advisable. I cant count how many new and unique flavor combinations Ive tried, and theres a wealth pf talent available at your fingertips.
But today, both because I just completed it for the second time (the first was delicious, but Im still developing my technique) I'd like to draw your attention to the unquestionably most delicious sandwich Ive ever tasted:
The short rib Chuck Roast Grilled Cheese sandwich.
First premiered in the early 2000's and quickly earning the proprietors the title of "Best grilled cheese in brooklyn", this sandwich is an event. It takes a bit of prep work to pull off, not least of which is making a red-wine braised Chuck Roast (and having leftovers).
If I could force you to eat this sandwich, I would. All credit to NOT ANOTHER COOKING SHOW (really, an awesome channel for anyone who likes cooking/experimenting, Ive made about a dozen of his recipes, and he hasnt failed me yet).
https://youtu.be/7wR8cVyrD48
and the short rib (the recipe works well with most semi-fatty cuts of beef)
https://youtu.be/9EHmJydeue0
Please, for the love of all that is delicious, set aside the time to make this sandwich, it will change how you think about a sandwich.
And, gruyere is often hard to find, but recently my local walmart started stocking it so hopefully itll be available, its by the smoked gouda. Its worth getting the right cheese, trust me. Couldnt find any buttercress, so I substituted spring mix.
There's not much else to say. Literally unbelievably good. Cheers
Anonymous
f1e0957
?
No.4350
Whoops! THAT was NOT the right link, my bad
https://youtu.be/jdvSgfrI3Cw
Anonymous
f1e0957
?
No.4351
Quick overview
Sourdough bread (fresh, unsliced)
thin layer of blackberry preserve (homemade)
layer of fine grated gruyere
leftover chuck roast, shredded
pickled red (or yellow) onions
Watercress (or spring mix) lettuce
layer of fine grated gruyere
Sourdough bread

Its a grilled cheese, so youll be toasting the bread while melting the cheese, and adding a thin layer of (recommended) garlic and olive oil aoli (mayo)
I cant... I cant even. This sandwich is so good, it causes mental fatigue. Seriously.
Anonymous
ede5103
?
No.4352
Started premaking my spaghetti bolognese in plastic containers.
When it's time to eat I microwave it, then put it into bread with some sandwich filler of the day and eat it.
Good shit.
Anonymous
3f6d748
?
No.4387
4388 4390 4395
File (hide): D726EE9FA42375D1FA3B420C2CC6FC08-2356579.mp4 (2.2 MB, Resolution:270x480 Length:00:01:34, VEGETARIAN DOG GONE WRONG.mp4) [play once] [loop]
VEGETARIAN DOG GONE WRONG.mp4
Vegetarian dog gone wrong.
>Some say eating meat is unhealthy, but ground beef alone contains lots of vitamins and essential minerals, which people not eating meat, are really missing out on, as some animals survive exclusively on meat.
>Also fish contains lots of vitamin D, and beef liver contains the most in Zinc, along with many other vitamins and essential minerals, to strengthen the natural immunity system, and fight off viruses, better than any vaccines.
>PS: I tried strict vegetarian for 7 months while doing hard physical work, and I only got weaker with lots of headaches; It just wasn't for me.
Anonymous
5bbab8e
?
No.4388
4389
>>4387
It's not meat that's unhealthy, it's the quantity that some people eat it in that's unhealthy. Meat should be eaten in moderation.
Anonymous
3f6d748
?
No.4389
4392
>>4388
I totally disagree. My whole life, from the very moment my mother switched from teat to solid food, has been on beef, poultry and fish; rice, beans and greens, were and are just to get some variety in taste.
By the doctors and government' standards I should be dead or with terminal cancer. I'm still here and better than ever.
Anonymous
2544a70
?
No.4390
4391 4395
>>4387
I feel sorry for the dog. Forcing the dog to only eat, and only serve, unhealthy vegan food should be a crime. I hope the dog finds a good home or that the owner realizes she is torturing it.
Anonymous
3f6d748
?
No.4391
4395
>>4390
>I feel sorry for the dog.
I agree, that cunt deserves to be badly mauled.
Anonymous
5bbab8e
?
No.4392
4395
>>4389
You probably haven't been eating it in excess then. A lot of people do.
Anonymous
af700e4
?
No.4395
4406
Spoilered
<Attempt all sauces that spark your fancy
<Try to create what you enjoy
>>4392
>Not having your 32 oz Prime Rib Dry Aged Steaks for each of your twelve recommended meals a day.
The Burger is one who braves the walmarts, reaches for the highest of shelves, and between the deepest of couch cushions. Where freedom rings, grills rising to meat their counterparts, of the meats yet unexplored by man and meat of the future today. Supersized, succulent, work spanning generations of effort.
Despite the interference and poisoning the craft continues.
>>4387
>Actual Dog
Oh not a hotdog
>>4390
>>4391
What you see is a sick person. Terribly sick and ill. Probably longs for universal healthcare as well, and ancient wisdom knows that death is the cure all.
But a bitch sometimes requires discipline.
Her on the other hand well...
Enough of thots and whores when on can have thoughts and hors.
Anywho burgers and mares, unlike Burgers and mares, is a meaty treat to behold. Pic related.
Anonymous
5488e66
?
No.4406
4407
20211006_192520.jpg
20211005_195657.jpg
>>4395
This man understands the way of burger
Also, heres the latest chuck roast grilled cheese roundup. Seriously, best sandwich youve ever had. DO IT
(also, some extra credit personal-sized bell pepper lasagnas, cuz they too were delicious)
Anonymous
5488e66
?
No.4407
>>4406
https://tasty.co/recipe/lasagna-stuffed-peppers#4ldradw
Unironically best lasagna ever. Consisting of:
San Marzano tomato sauce (from a can its easy AF, boiling fresh takes longer buts soooooo better; about 30 min the first way and up to 90 for the latter)
Bolognese meat sauce (about 4 hours to prep, needs a blender)
Ricotta and herb cheese blend (dude like 5 min with a spoon)
Hella parmesean, salt, and pepper
Lotsa la'sagner noodo (Al'dente - the italian practice of undercooking the noodle, and then finishing the noodle cooking in the sauce rather than the noodle-boil, causing the noodle to absorb the sauce in its finishing state.)
Tl;dr, stop cooking the noodle at the 4/5 mark, dunk it in COLD water, and then add to the sauce when the sauce is 5 minutes from finish.
Weekday and bolognese recipes are on Not another cooking channel as well as Chef John as well as others Im sure.

Seriously, you can cook this shit too. All Im doing is following directions, and every time I learn about flavor and experience, and now I have a small growing list of things that all my ppl are excited to eat, rain or shine, any day of the week.
Anonymous
55b30f6
?
No.4504
ChickenSupper.jpeg
Made this the other night by baking bone-in chicken thighs and mixing bacon with store-bought pasta sauce. The chicken turned out great, but the bacon was a mistake because it contrasted too much with the flavor. Plus, I screwed up with the baked potato by baking it alongside the chicken; it was way too hard.
Anonymous
3f20db4
?
No.4576
4577
IMG_20211128_130213.jpg
Going into the oven now.
Anonymous
54a4a34
?
No.4577
4578
>>4576
I generally don't like plastic in with my food while its cooking like that, but it should be fine... I think.
should add butter to it. stick slices of butter around the legs and wings, pour melted butter overtop, and stick a half-cube inside. Will make it juicer and tender and amazing.
Anonymous
3f20db4
?
No.4578
4580
>>4577
>plastic
I'm not the cook but I can testify that's not plastic but part of the vegetable filling.
Anonymous
56d764e
?
No.4580
4581
Screenshot_20211129-061521_DuckDuckGo.jpg
>>4578
Care to revise your statement?
Anonymous
3f20db4
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No.4581
4582
twilight_sparkle_thinking_by_90sigma-d7re6g3.png
>>4580
As soon as the cookess wakes up I'll be back to you.
Anonymous
56d764e
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No.4582
4584
>>4581
Its not a problem, those are made from heat-resistant nylon
But yeah, theres plastic there. To avoid any chemical leeching, replace with butcher's twine.
Anonymous
3f20db4
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No.4584
4585
225595__UNOPT__safe_twilight-sparkle_screencap_scrunchy-face_spoiler-s03e11.png.png
>>4582
I'm back. After some questioning and no straight answers, I must admit that there is a possibility that I burnt myself when I assured that wasn't any plastic involved, worst yet, I believed the vegetable filling without a second thought. That said, I found no plastic in her garbage bin.
Disclaimer: I was on my way to her home when that picture was forwarded to me.
F
Anonymous
56d764e
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No.4585
>>4584
>facetious AF
Anonymous
56d764e
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No.4586
4587
Faggots
https://youtu.be/bj-f_Uq7bcA
Anonymous
3f20db4
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No.4587
pinkamena_diane_lecter__silence_of_the_ponies_by_dan232323-d9d1ref.jpg
>>4586
>1:10 of oven, damn.
After watching that raw body parts preparation I'm wondering how some people have the gall to criticize Hannibal Lecter.
Just to be on the safe side, I'll stick to traditional meatballs.
Anonymous
b5f6223
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No.4599
4600
1336614.gif
https://yewtu.be/watch?v=h2tY_qqTk-E
<On fermented mares milk

>Kumis, that is, mares' milk...
>is moderately bitter.
>It bites the tongue like a harsh wine,
>and after remains a flavor of almond milk.
>It provides a great deal of internal human joy
>and even intoxicates weak heads.

Alcoholic, Chocolate or Directly mares' milk is one of life's delicacies.
<A Great Deal of Human Joy
No wonder Genghis Khan could conquer so much so fast.
Anonymous
3f20db4
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No.4600
4604
>>4599
>No wonder Genghis Khan could conquer so much so fast.
According to the video, the faggot got a knack for drinking blood.
Anonymous
56d764e
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No.4603
20211206_191118.jpg
>fresh homemade chiggun-thigh tendies
Anonymous
b5f6223
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No.4604
>>4600
Speaking of blood, here's a fun food thing. It's the equivalent to an egg and can replace it in some recipes such as in breads.

All the foods look very good.
Anonymous
3eca2f2
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No.4605
4607
>>88
A neat website: https://based.cooking/
Anonymous
56d764e
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No.4607
>>4605
Their bolognese is decent, but inferior. Ill check thenother recipes, but so far it seems like a good source for baseline recipes
Anonymous
3f20db4
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No.4616
poh-sow-seeds-4-P-59-656x1024.jpg

Anonymous
3f20db4
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No.4621
25.png

Anonymous
b5f6223
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No.4649
Sugar may prevent yeast from properly doing its job. Going to do some tests later in a month or week or something.
Anonymous
1d24e74
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No.4678
heathier-food-potatoes-what-did.jpeg

cooking oils
Anonymous
54a4a34
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No.4680
4684
full.jpeg
oilchart.png
Some stuff I learned about cooking oils recently.
I would consider this to be extremely important and everyone should at least take into consideration for maintaining health.
https://besynchro.com/blogs/blog/7770981-oxidized-oils-is-your-cooking-oil-toxic
I can't say much for this specific website, but it checks out my sniff test based on my soap making experience, my long time cooking enthusiast self, and cross-referencing with other websites on the matter.

Oils processed from various foods (olives, seeds, nuts, grains...) break down/oxidize/go rancid over an amount of time, generally on the order of months to a few years. How fast they go rancid depends on temperature, humidity, exposure to light, and probably what they are being used to cook with.
All of these oils are composed of various different fatty acids that do different things at different temperatures or exposed to different chemicals (like when making soap or cooking with garlic or whatever). Some oils will last longer than others or start burning at higher temperatures because their fatty acid chemical makeup is different. It is impossible to get an oil that is composed of only one of these fatty acids, so we just have to make due with overall oil composition.

Common street knowledge is that deep fried shit is shit for your health.
Most of the time this is correct. The main reason is that restaurants reuse the oil over and over again at relatively high temperatures. They typically use canola oil, corn oil, or some other similar vegetable oil that won't burn at the higher temps. They (likely) won't change the oil out until the oil is far past its rancid state. It is oil that has gone rancid that is very unhealthy, not strictly because something is deep fried. Oil goes rancid much quicker at higher temperatures.

How do you know if oil has gone rancid?
As near as I can tell the only way most people test is if it smells bad. I'd also say throw the oil away if its past the "best by" date. Or maybe burn the oil in an oil lamp or your diesel truck or generator instead of throwing it in the dumpster. Companies processing the oils test for the totox value, or probably other similar tests.
http://www.andersonintl.com/oil-oxidation-how-to-measure-it-and-why-it-matters/
https://www.sciencedirect.com/science/article/pii/B9780081004357000162

What happens when you consume rancid oil?
Cancer, among other things.
>Plant-based oils, such as safflower oil and sunflower oil, contain plenty of polyunsaturated fatty acids (PUFAs) which oxidize easily in the presence of light, heat, or oxygen in the air. Many of the oxidation products of PUFAs have been reported to have cytotoxic (toxic to cells) and mutagenic (capable of changing the DNA) effects. Cytotoxic and mutagenic substances are commonly known to increase the risk of cancer, and indeed, a 2002 study published in the journal Anticancer Research reported that rancid oils not only appear to be involved in tumor promotion but also in tumor initiation. This study was carried out on mice, and rancid corn oil was used as the source of spoiled fatty acids.
https://www.healwithfood.org/bad-for-you/rancid-oil.php

Technically my research into this subject started when I started making soap. One of the first things I came across was the "dreaded yellow spots" that appeared in my bars of soap. Turns out those come from rancid oils being used, and the soap making process does not preserve the oils in anyway either. So I learned of the relationship between temp, humidity, and age of oils to how quickly they go rancid. I just didn't make the connection of rancid soap to rancid cooking oils until recently, because I'm a dumbass.

In the soap making world, canola, sunflower, safflower, grapeseed, and corn oils are considered crap to use because they go rancid rather quickly. You can often find these oils in beard oils too, not because they are good for the skin or hair, but because they are cheap filler oils used to make more money with.
Once upon a time, crysco was developed as an attempt to make cottonseed oil last longer for the soap manufacturers at the time. Since then, they instead moved away from cottonseed oil and instead focused on a vegetable shortening product to replace lard with for baking. Lard and tallow are extremely long-lasting oils that are high in saturated fatty acids, along with most other oils that are solid at room temperature.
One time I had an FDA paid "expert" dietitian try to tell me that saturated fatty acid oils like coconut oil was unhealthy, specifically calling out coconut oil. These people want you to get cancer and die. But (you) already knew that, right?

As near as I can tell, "saturated fats are unhealthy" is a hit to promote the canola oil and vegetable oil industry paid for by companies like pillsbury (they make crysco) to the FDA.

Even though olive oil is really healthy, at this point I would not recommend using it for pan frying much of anything because of how easily it burns and breaks down. Grapeseed oil is really healthy too but goes rancid rather quickly, but at least it does not burn at lower temps. I would recommend frying everything in either coconut oil or lard. Lard is really good because you can make sure your guests are not islamist shitheads or kikes.

tl;dr don't buy cooking oils that are a few months away from the "best by" or expiration date. Throw away smelly oils. The shit causes cancer.
Anonymous
617788a
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No.4681
RUq01fkDinE.jpg
I got an instapot and finally figured out how to make amazing refried beans. The canned stuff is inedible and makes me sick now, so i had to learn how to do this so i could eat all the kinds of meals i had growing up. Also been making pinto bean hummus or bean dip

Also got a breadmaker and it's super easy, just drop ingredients in and you have a fresh hot loaf 3 hours later. I make grilled tuna and cheese sandwiches with it, and PB toast and stuff.
Anonymous
1d24e74
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No.4683
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Anonymous
54a4a34
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No.4684
4709
1964733.png
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>>4680
I feel like I should clarify a couple things a bit.
I am not saying grapeseed oil or olive oil are less healthy than coconut oil or lard or other highly saturated fats. I am saying because grapeseed oil and olive oil go rancid a lot faster, and because of the difficultly to detect when they go rancid, that saturated fats are (probably) overall healthier for you.

I've been noticing that most of the lower saturated fat oils contain TBHQ as an "oxidizer prevention agent". It is a synthetic chemical used to inhibit the oxidization, or oil-going-rancid process. I do not suspect TBHQ is unhealthy in small amounts, but more study should be done than just a passing glance.
Oils (sometimes? most of the time?) have citric acid added to help preserve flavor. I suspect this is what makes rancid oil more difficult to detect with the sniffer, but at least its fine for consumption.

I have rendered my own tallow before from a slab of suet. The suet was 5lbs and I got about 3lbs 11 ounces of useful oil out of it, or about a 75% return of useful oil from the suet. Lard or Tallow will keep a very, very long time, especially if stored in the refrigerator. 5 years? 10? More?

Anyway, that's about all I know about oil longevity and overall health risks.
Just make sure to buy oils that have an expiration date of more than a year in the future.
Anonymous
1d24e74
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No.4708
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Anonymous
56d764e
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No.4709
>>4684
>I am not saying grapeseed oil or olive oil are less healthy than coconut oil or lard or other highly saturated fats
I'll say it then.
Olive or coconut oil for low-medium temp, bacon fat for medium-high temp, and peanut or avocado oil for high temp.
This is to do with the smoke point of the oils, which when burned make the oils increasingly less digestable, while also negatively impacting the flavor.
'Okay' oils (which I still dont recomend) include grapeseed and sunflower. Avoid canola (genetically modified) and cottonseed (likewise) like the plague. Only use lard if you dont like who you're cooking for, in fact avoid ALL major manufactured 'name brand' oils and shit. They just figured out a way to market what was otherwise waste product from other areas of heavy processing.
Anonymous
bef2d74
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No.4715
4716 4717 4718
Fellow foodbros is bread pozzed?
I like making my own burgers with mincemeat, salad, eggs, and more but a christian friend said bread is poison full of toxins and impurities.
What can replace bread to make the burger healthy?
Anonymous
a89e619
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No.4716
every_single_time.jpeg
>>4715
>a christian friend said bread is poison
Modern Christians never preserving tradition
Anonymous
fa3f899
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No.4717
>>4715
Your friend is retarded. Just buy good bread.
Anonymous
56d764e
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No.4718
>>4715
Bread is no more pozzed than msg.
Which is to say, you can employ shit bread just as you can shit msg. Your results will be shit.
Bread however csn be made fresh anf with little/no artificial ingredients. And its delicious.
Msg is the same way. My metaphor went off the rails, but if you you use fresh, well-sourced msg its like using fresh baked bread.
So no, bread is not pozzed, unless your source is pozzed. And prolly cuz not enough msg.
Anonymous
b5f6223
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No.4719
File (hide): D9358CB8B6811453664C9648E5B1C868-11572604.mp4 (11.0 MB, Resolution:1920x1080 Length:00:00:30, salt + time = magic.mp4) [play once] [loop]
salt + time = magic.mp4
Cured meats for many meaty needs.
https://www.youtube.com/watch?v=RUVmunfYeqY
Sous Vide is the shit
Anonymous
56d764e
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No.4754
4757
You read that correctly.
About 6 mos ago I got an Anova Sous Vide circulator (~200) and Ive been experimenting with it extensively ever since.
Imo, it is a must-have, especially for college students who dont have immediate access to a stovetop. Not even kidding, one of these along with a table-top electric burner and a microwave air-fryer is a pretty solid and all-purpose basic setup.
The beauty of Sous Vide - if u havent watched a bunch of youtube videos about it - is that you CANT overcook your meat. It IS possible to cook it for a duration that causes the flavor and texture to be negatively affected, but you have to leave it in for like 2x the necessary cook time.
Ex, I just put in a pork shoulder roast to cook for ~11 hours. At ~22 hours is when the meat will start to degrade,... meaning as long as I dont forget about it for an extra 11 hours, itll be fine (oh no, I have to remember to finish dinner before 11pm). The biggest issue with sous vide is also one of its strengths; since its a long low and slow, as long as you get your timing right on when the food starts (and the thing has programmable delay timers and shit) its not a process that requires monitoring, and if you top the resevior off you shouldnt need to replace any evaporated water. The length of time is really the only 'downside', and its minimal with a little bit of planning.
And for something you WONT hear anywhere else:
as a patrician aficionado with a taste for Blue Rare beef, sous vide is even BETTER. Because of the temperature control and slow heating, it is IDEAL for getting the PERFECT blue rare outta your meat! Use only whole, fresh cuts for safety and be sure to dry brine (cover with salt in the fridge for a day or two) and sear the outside, but you can heat the inside to a precise 125 throughout, giving you that glorious almost-purple flesh that only truest carnivores know. Seriously though, the more you cook meat, the more you render protein insoluble. Youll never know how nutrient dense and energizing a minimally cooked steak is until you try it. Recommended that you slice super thin (<1/2"), and pair it with some horseradish cream, or some bearnaise.
Anonymous
1d24e74
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No.4756
4757
88.jpg
>How To Make Italian Neapolitan Pizza With A Home Oven [Recipe + Tutorial]
https://www.rooshv.com/how-to-make-italian-neapolitan-pizza-in-a-home-oven-recipe-tutorial
Page with plenty of pictures and videos, too long to fully screenshot.
Anonymous
b5f6223
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No.4757
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>>4754
Can confirm.
Sues Vide Turkey, actually use it all the time for all the things.
>>4756
Speaking of Pizza an Ohio style pizza with extremely mild provolone (fresh or cooked or both) is excellent. I'd recommend mixing cheeses, but provolone somehow works extra ordinarily well.
Anonymous
56d764e
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No.5490
5550
Screenshot_20220515-185150_DuckDuckGo.jpg
BLTs.
You prolly know about blts. Im gonna give u my tips.
1. Avocado, or avocado sauce (>pic related)
One, the other, or both. Include.
2. Bacon, oven cooked, 400° for 20 minutes
3. Tomato, ~3/8" slices. Avo sauce or lemon pepper, non-negotiable.
4. Lettuce, 2-3 fresh layers (nothing wilted)
5. Cheese (optional); something with punch, a stronger flavor. Avoid american, swiss, muenster, etc. Blue cheese, xtra sharp cheddar, et al advised in balanced quantities.
6. Habajero aoli on the inside of one or both breads, depending on individual tolerance (ghost pepper aoli recommended)
7. Bread; fresh baked pullman loaf, whether brioche, regular, or sourdough.
Anonymous
56d764e
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No.5550
>>5490
Cilantro Avocado Lime sauce
https://youtube.com/shorts/rtFYXlNJ1yI?feature=share
https://youtu.be/oIKwRRR21jU
This stuff is next level. I keep putting it on different shit, and it continues to perform. Srsly, this is a game changing sauce.
For smaller batches, recommeded 2 bunches of cilantro to 1 bunch scallion and chives. Also, substitute habaneros for jalapenos. Its only hotter if u keep the flesh in, dont be a baby.