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!
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fuck it, i need to start eating better this year
and a great way to do that is by making my own meals, here at home
i shall post in this thread whenever i make anything i deem post worthy!
>>88I Don't cook my own food but I just ate the best salad, I've ever had. it was a Chef's salad. Sadly there are no pics. its long gone.
>>8228Ripe tomatoes, fresh mozzarella basil, olive oil, salt/pepper
Okay, I know the title/theme is "cook your food, but hold on a sec. If food safety standards are in place, you can have a less/not cooked steak; flame kissed (well seared) but otherwise raw in the middle.
Yes, raw. And it was delicious, with only a light dusting of allspice
Trying fermented pickles for my first time. Most store bought pickles are made with vinegar, and heated to kill [healthy] bacteria for a long shelf life.
Fermented pickles, in theory, cultures lactobacilli bacteria found in fresh food, and the bacteria's by-product creates lactic acid that is creates the pickle.
Apparently they can be over-pickled too, letting the bacteria work too long and the flavor becomes too strong or the pickles are too mushy. Also supposedly they get a better flavor if pickled at 60-65degrees, so winter/spring/fall in my area is a good time to do it.
I feel like this specific batch I added a little too much salt, but maybe not. Different places I look suggest a slightly different salt ratio. I'll get a pretty good idea in a week. They might be ready to take with me to harmonycon, which would be fun.
>>8251God I could go for a good pickle right about now
>>8251Based. I've been gearing toward a legit pickle experiment. Lactobascillus? anyway, good luck ^^
>>8251I'm a dumbass and didn't say how much salt I added.
One place I looked at said to use 2% salt of the combined weight of cucumber and water, another said 3%. I used 2.5%.
In my case it was 8lbs of cucumber and water, 8*0.025=0.2lbs of salt. Or 3.2 ounces of salt.
I just used regular sodium chloride salt, they cost about $5 for a 25lb sack of it at Costco. I didn't see a reason to go all fancy with the salt, its just there to keep bacteria away. As long as its not iodized (iodine added) it should be fine™
Technically that is all that's needed, the stuff being pickled, salt, good filtered water, and something to ferment in. Everything else added is for extra flavors.
Most things I read stress about using special more expensive pickling salt or kosher salt and pickling spice mix and distilled water and special pickling cucumbers... bleh, I just want some pickles, sheesh.
They do make a good point that (some? most?) of the larger cucumbers are coated with a thin layer of wax. The wax messes with the pickling process. I assume they mean if the cucumber is pickled whole though, can't imagine it would hurt anything if they are cucumber slices like I did.
Anyway, that is some of the stuff I read and what I did. Figured I'd try it out and see what happens.
[Read more] >>8254This is also why I dont fuck with bread. Fucking percentages and ratios? If I cant adjust with a pinch of salt, sorry no
An interesting view on food.
The trick to getting 'fermentation' on ground beef is the lactobascillus. The easiest way is to get one of those fermented Leche drinks that mexicans love so much.
Let the meat soak, and then let it re-dry on a cooling rack. It will be fine, it only takes 2-3 days, not near enough for the meat to spoil
>>88Something I did, a neighbor has a bunch of prickly pear cactus on his front lawn and they were all fruiting. I asked him and he let me pick em and I used them for Kompot and Prickly Pear jelly. It was so good, honestly the two are super easy to make with most fruits and I highly recommend it sometime!
Oh something else for everyone that can help with your onions and giving you a growable harvest of em in the future.
If you get grocery store onions and youre gonna cook them, only use the bottom 3/4ths of it and make sure you leave the last 1/4th have the little bits of roots on the top.
If you remove the outer husk and soak it roots down in water until you start to see shoots, you can plant them as some free onion starters and reuse them!
There needs to be an ESRB-type organization in charge of spice-level certification. Sometimes you get something labelled 'spic' and it just tastes like there was once spice involved in the process. Then you get other shit that melts your goddamn face off, and that's coming from a self-described spice lord who eats habaneros like candy.
I'm just saying, scoville units don't work as a standard unless everyone is advertizing it, but if you've every tried all the different ramen and "maybe korean, but also ramen" types, you may know what I'm talking about. It could actually work, in the same way Dave Portnoy did his thing with "one bite" pizza reviews.
Alright you foodie faggots. Its finally happened. There's a youtuber named ChefPK. In addition to having done more Food Wars recipes than anyone on the internet, he also did a complete reaction series to the entirety of Food Wars. But for copywrite reasons, the series was removed years ago. Well, it's back. It's on his patreon, and if you like anime, cooking, and authoritative reactions, check it out.
This is THE way to watch Food Wars
patreon/com/chefpk
>>8383>Food WarsNah, I pass.
When you have an East European granny from the countryside cooking online I would be more interested.
>>8384Suit yourself. There will be a weekly cytube series
https://youtube.com/shorts/fAcLHXdxQW4?si=248s1sKTQ4Sgvgg2 [Embed]While a slight variation on several styles, this is a new one not previously considered
Pleat gained