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Becoming better


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cooking.jpg
Cook your food
Anonymous
rwl6A
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No.88
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500 replies and 309 files omitted.
Anonymous
0b53501
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No.8224
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!
Anonymous
cc87b29
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No.8228
8229
>>88
I 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.
Anonymous
619929b
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No.8229
>>8228
Ripe tomatoes, fresh mozzarella basil, olive oil, salt/pepper
Anonymous
36b170c
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No.8231
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
Anonymous
619929b
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No.8246
https://youtube.com/shorts/7YDcea73QHc?si=35WhKmgZJlpzsxfg [Embed]
Foreshadowing
Anonymous
160e4c9
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No.8251
8252 8253 8254
ad586cfa3945b31a.jpg
2252098.png
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.
Anonymous
63279d5
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No.8252
>>8251
God I could go for a good pickle right about now
Anonymous
619929b
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No.8253
>>8251
Based. I've been gearing toward a legit pickle experiment. Lactobascillus? anyway, good luck ^^
Anonymous
160e4c9
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No.8254
8255
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Anonymous
619929b
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No.8255
>>8254
This is also why I dont fuck with bread. Fucking percentages and ratios? If I cant adjust with a pinch of salt, sorry no
Anonymous
1536907
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No.8274
Slavery is based on nurition.png
An interesting view on food.
Anonymous
619929b
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No.8283
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
Anonymous
080f1f8
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No.8284
>>88
Something 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!
Anonymous
080f1f8
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No.8285
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!
Anonymous
619929b
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No.8333
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.
Anonymous
619929b
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No.8383
8384
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
Anonymous
5ea8d19
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No.8384
8385
>>8383
>Food Wars
Nah, I pass.
When you have an East European granny from the countryside cooking online I would be more interested.
Anonymous
619929b
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No.8385
>>8384
Suit yourself. There will be a weekly cytube series
Anonymous
aa4f90c
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No.8403
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
Anonymous
c3ad7b9
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No.8483
https://youtube.com/shorts/GK92snNY3uk?si=o5pTvnjKxXUoa5F7 [Embed]
Anonymous
49fe119
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No.8486
https://youtube.com/shorts/c6im4X8LX7I?si=lyx6f-SAJV3CrBP- [Embed]
Anonymous
fcce209
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No.8487
macfries.png
Ah yes, food.