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>> No. 9544 Anonymous
26th June 2013
Wednesday 10:29 pm
9544 Recipes only, no comments. Stickied

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>> No. 12079 Anonymous
20th August 2016
Saturday 10:48 pm
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>>12078

This sounds nice. I'll give it a go on Monday. Cheers!
>> No. 12144 Anonymous
1st November 2016
Tuesday 1:17 pm
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This site has easy, cheap, healthy dishes.

http://www.cookandeatwell.co.uk/recipes

If you live in the West Midlands, you go on their free course with free food. It's all government funded.
>> No. 12145 Anonymous
1st November 2016
Tuesday 5:55 pm
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>>12144
That's a really good idea.
>> No. 12211 Anonymous
23rd January 2017
Monday 5:18 pm
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Other than now having to dispose of a pan full of hot oil and gunk, making mozzarella sticks is pretty easy.

Dash of water and a couple of eggs beaten in a bowl. Some of those pre-crumbed breadcrumbs. That cheap mozzarella that doesn't fall apart, Sainsburies sell bricks of it. Chop the cheese into whatever shapes, dunk it in the egg, then the crumbs then do that again (just doing it once isn't enough and it flakes off in the oil). Chuck them two at a time in some oil that's hot enough to sizzle when you drip a little of the egg stuff into it, for 15-30 seconds until golden brown. Fish them out somehow and put them on some kitchen roll to absorb the extra oil.

They're okay, nothing special. I think some seasoning mixed into the crumbs would improve it a lot, salt especially.

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>> No. 12249 Anonymous
27th March 2017
Monday 7:18 am
12249 how long will I have my friend for
my best friend is 22 and has the worst diet of anyone I've ever met.

all he eats is white bread, chips, sausages, tomato ketchup, mild cheese and white rice with fried chicken, if he eats at all, and he has like 4 sugars in every cup of tea he drinks

I don't see him changing this of his own accord, so, how long does he have before he kicks it?

also how can I help him
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>> No. 12255 Anonymous
27th March 2017
Monday 12:47 pm
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At 22 he is still a child yet too old to respond well to pressure without it feeling emasculated. Give it a few years and his tastebuds will learn to love vegetables by themselves, I know because I was like that owing to how my parents eat.

Maybe if he's ever around your place you can offer to make him a dinner/lunch and introduce him to some proper food. Something like chickpea and lentil dhal on toast is nutritious and simple enough for him to make at home. Lead by example.

>>12252
>None of that is bad food you mad armchair hippy.

I'm pretty sure chips count as bad food and I say that as someone who shaves his armpits. The fact that his concept of fruits and vegetables is ketchup could also pose health issues given his obsession with white food already indicates some deficiencies.

>>12253
Its gets worse because I read it as:
>mild cheese and white rice with fried chicken

Which frankly makes me want to slap him around a bit.
>> No. 12256 Anonymous
27th March 2017
Monday 1:37 pm
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>12255

>I'm pretty sure chips count as bad food.

Nope, they are 'empty calories' which are not inherently bad more neutral. They aren't a poison they just don't give you much in the way of micro nutrients.
>> No. 12257 Anonymous
27th March 2017
Monday 3:28 pm
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>>12252

There are no bad foods, but there are bad diets. OP's mate is looking at a ~7 year reduction in life expectancy based on his diet, assuming he doesn't get scurvy in the mean time. Diets high in vegetables reduce the risk of diabetes and cardiovascular disease independent of caloric intake - fat people who eat lots of veg live longer than fat people who don't.

>>12249

If he's from a very deprived background where eating that sort of diet is the norm, then he'll probably grow out of it in time. Learning to enjoy unfamiliar flavours requires repeated tasting, so I'd gently encourage him to try different foods whenever you have the opportunity.

If he had a reasonably normal upbringing, then the odds are fairly good that he has a minor eating disorder - avoidant/restrictive food intake disorder (ARFID). If you're in contact with his parents, you might want to have a word with them and express your concerns. You could also give the BEAT helpline a ring.

https://www.b-eat.co.uk/support-services/helpline
>> No. 12258 Anonymous
27th March 2017
Monday 7:23 pm
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>>12257
>If he had a reasonably normal upbringing, then the odds are fairly good that he has a minor eating disorder - avoidant/restrictive food intake disorder (ARFID).

In my experience of being a student, most people that age eat a bad diet partly through laziness and partly through lack of experience. They leave home never having had to cook for themselves before, and they end up getting into the habit of cooking the same things all the time. Most people grow out of it naturally over a few years.
>> No. 12259 Anonymous
27th March 2017
Monday 7:41 pm
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>>12258

OP's friend's diet appears to be restrictive rather than lazy. Living on takeaways, tins and ready meals is lazy but normal. These foods aren't particularly healthy, but they're reasonably varied and flavourful.

Unless I'm getting the wrong end of the stick, OP's friend seems to eat nothing but a handful of very bland foods. From the image, I assume that OP is implying that his friend is a very picky eater and refuses to eat foods outside of his comfort zone; the phrase "if he eats at all" suggests that his friend has poor meal habits or may be avoidant of food in general.

I could be completely wrong, but I see a description of someone with a disordered relationship to food, not just laziness. Perhaps OP can elaborate on exactly what his friend will and won't eat. Will he eat a normal meal in a restaurant or from a takeaway? Does he regard many normal foods as disgusting? Would he rather go hungry than eat something outside of his usual menu?

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>> No. 4633 Anonymous
1st August 2010
Sunday 2:24 pm
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Look at this fucking thing, /nom/. Gaze upon it.

Fucking yum.

(It's five or six inches in diameter, in case the scale isn't obvious.)
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>> No. 12168 Anonymous
29th November 2016
Tuesday 11:33 pm
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>>12167
That looks splendid.

I try every year and have a few books to identify. Never find a fucking thing.
>> No. 12178 Anonymous
1st December 2016
Thursday 7:52 pm
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>>12167
I would have washed and cooked it first but that's a matter of personal taste.
>> No. 12179 Anonymous
2nd December 2016
Friday 8:58 am
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>>12166

I think he posted that after find this thread on KYM. This thread is credited as being one of the origins to "Absolutely Disgusting".
>> No. 12250 Anonymous
27th March 2017
Monday 7:21 am
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I love mushrooms

I've never picked them though, been too scared

I live in Wales though

How do I become a successful (read: not dead) mushroom picker?
>> No. 12251 Anonymous
27th March 2017
Monday 8:44 am
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>>12250
Ideally by going picking with someone who knows their stuff, but failing that by grabbing a decent book on the topic and really digging in (my recommendation still goes to Roger Phillips' seminal tome Mushrooms). Unfortunately there's quite a learning curve to scale if you're going to go it alone - you'll need to be doubly cautious with what you pick. Learning about the deadly poisonous ones is probably a good start, if for no other reason than that doing so should help put a healthy dose of fear into you. Learning to identify the killers will also teach you some terms, habitats, and basics of genera. I'll be lazy and point you to >>10025; as a quick litmus test, if you aren't confident in identifying the difference between those, then don't go eating anything you pick. Over the years I've derived a lot of fun (and food) from mushrooms as a hobby, but you can't half-arse it. Most of the folklore strategies for identifying safe mushrooms are dangerously inaccurate, and even advice that's good in one country can be bad in another.

It's also not really the best time of year anyway. You might find some St George's around (and they're pretty easy to find and identify), but autumn time is the real season for it.

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>> No. 12184 Anonymous
30th December 2016
Friday 1:56 am
12184 Beef Jerky
I got one of these for christmas so I made some beef jerky.
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>> No. 12244 Anonymous
21st March 2017
Tuesday 10:10 pm
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This batch is just soy, Worcestershire sauce and a little toe-nail sized dollop of 6 mill scoville extract, 1 hour soak 4 hour heat.
It is the most delicious and hard to eat thing. My face is running after three small pieces.
>> No. 12245 Anonymous
23rd March 2017
Thursday 5:48 pm
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Holy shit my arsehole is killing me. This is "knife moving in an open wound" level pain.
>> No. 12246 Anonymous
23rd March 2017
Thursday 8:10 pm
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>>12245
Is this a direct reaction to eating too much homemade jerky?
>> No. 12247 Anonymous
23rd March 2017
Thursday 8:12 pm
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>>12246
It's more a consequence of adding unnatural levels of capsaicin to the jerky.
>> No. 12248 Anonymous
23rd March 2017
Thursday 9:33 pm
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>>12247

Bloody hell. Six million scoville units?! Maybe you should use a rubber dropper or a cocktail stick.

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>> No. 8633 Anonymous
22nd January 2013
Tuesday 6:27 pm
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Alright lads.

I was thinking of baking our lass summat for Valentine's Day. Last year I made peppermint creams, but I thought I'd take it up a notch. Any suggestions? All I can think of is those gimmicky cake lollipop thingies.
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>> No. 8652 Anonymous
25th January 2013
Friday 6:05 pm
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>>8636
I made some chocolates fairly recently, trying to use a silicone melting pot which pissed me off to no end. The old ways are the best. Anyway that looks pretty awesome, going to give that a go myself.
>> No. 8761 Anonymous
14th February 2013
Thursday 11:36 pm
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OP here.

I made the chocolate jewels, except I couldn't find jewel molds in any of the shops I tried and the ones I saw online looked a rip-off, so I borrowed my mum's Christmas and Easter ones. I went a bit overboard with the number of lustre dust colours I got, but only half of them brushed on properly. I then made the mistake of bunging them all in a bag, so all the colours smudged together. She loved them, mind.

Also sell some cracking chocolate that's only 30p per 100g.
>> No. 8762 Anonymous
14th February 2013
Thursday 11:38 pm
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>>8761
*Aldi. That'll teach me for not checking if my phone had auto-corrected owt.
>> No. 12225 Anonymous
12th February 2017
Sunday 10:40 pm
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wow
>> No. 12226 Anonymous
13th February 2017
Monday 1:12 am
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>>12225
Fucks sake lad.

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>> No. 12221 Anonymous
6th February 2017
Monday 6:09 pm
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Evening, lads.

I'm thinking of having a go at converting vodka into gin. Have any of you tried it?

https://www.diffordsguide.com/encyclopedia/339/bws/gin-botanicals-explained

https://www.theguardian.com/lifeandstyle/wordofmouth/2014/dec/29/make-your-own-gin-tonic-homemade-gandt

http://metro.co.uk/2013/10/25/recipe-how-to-make-your-own-gin-4156419/
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>> No. 12222 Anonymous
6th February 2017
Monday 7:10 pm
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Sort of. I've steeped juniper, cardamom, and cinnamon into vodka and soda and set it with agar agar for what I masterfully called gin jelly. It tasted like christmas.

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>> No. 5883 Anonymous
6th April 2011
Wednesday 5:52 pm
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Why do a lot of people seem to rave about Nando's?

My friends think I'm a freak because I very rarely eat Subway or Nando's; as far I can tell it's just, not especially good quality, grilled chicken that has been marinated in peri-peri sauce. Am I missing something here?
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>> No. 12212 Anonymous
3rd February 2017
Friday 7:22 pm
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I went to KFC twice today to get some of their Zinger fries. It's quite rare to see the improvement of something so mainstay. I mean spicy chips, wow.
>> No. 12216 Anonymous
3rd February 2017
Friday 9:18 pm
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>>12212
Chip spice has been a mainstay of Asian run fast food places in Bradford for a while, it's an absolute revelation. Chips spice is the fucking future.
>> No. 12217 Anonymous
3rd February 2017
Friday 9:38 pm
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>>12216
Chip spice first came to Britain in Hull in the late 70s, copied from American fast food outlets.
>> No. 12218 Anonymous
3rd February 2017
Friday 10:22 pm
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The chips in the Black Country are fucking orange.
>> No. 12220 Anonymous
4th February 2017
Saturday 1:57 am
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>>12218
And a bit soggy bab.

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>> No. 12146 Anonymous
19th November 2016
Saturday 3:33 pm
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Afternoon, lads.

I could do with some chocolate recommendations. My Dad is one of the most difficult people to buy presents for, because he doesn't really do much beyond sitting on his arse watching TV all day, so at Christmas I'll usually end up spending around £40 on my Mum whereas all he'll get is a couple of cheap DVDs and either a Toblerone, Thorntons toffee or a large bar of Cadbury's whole nut.

This year I thought I might push the boat out on the chocolate front but I'm a bit clueless, really. I've tried Hotel Chocolat and didn't think much of it. Any tips would be appreciated.

Thanks, lads.
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>> No. 12159 Anonymous
22nd November 2016
Tuesday 3:33 am
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>>12156

I find myself reguarly eatting samples of soap nowdays. It just looks so tasty. :(

I honestly think there is a market for a sweet shop that sells food tha looks andt tastes like how these soaps should taste.
>> No. 12160 Anonymous
22nd November 2016
Tuesday 6:57 am
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>>12156
I'd buy fudge, but I wouldn't trust someone selling chocolate at a market. They'd probably melt down chocolate from Aldi, set it in their own moulds and add a 400% mark-up.
>> No. 12213 Anonymous
3rd February 2017
Friday 7:24 pm
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>>12160
But Aldi chocolate is some of the best around and it'd be worth the extra to avoid the shame of shopping in Aldi.
>> No. 12214 Anonymous
3rd February 2017
Friday 7:46 pm
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>>12159
That's exactly Lush's plan though - to convince you that their products are good enough to eat. They are plugging the market you suggest, directly.
>> No. 12219 Anonymous
4th February 2017
Saturday 12:31 am
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>>12159
There is palmer's coco butter moisturiser that smells obscenely like high-grade lindt chocolate. It's ridiculously pungent after you've sweat a bit and you feel uncomfortably craving chocolate.

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>> No. 12161 Anonymous
29th November 2016
Tuesday 9:59 pm
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Two days ago I went cold turkey on pepsi max. I must've drunk on average at least a litre a day for the last four years. Shit can't be good for you.
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>> No. 12173 Anonymous
30th November 2016
Wednesday 3:52 pm
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>>12170
I drink a lot of sugar free coke as well but unlike OP I'm not really concerned about the health effects. The issues appear to be:

a) acidity (which I believe is proven to decay teeth and upset gut flora)
b) artificial sweeteners (which aren't proven to do much of anything beyond give you a sweet tooth and make you fat, but I'm thin as a rake).
>> No. 12174 Anonymous
30th November 2016
Wednesday 4:20 pm
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>>12173
Your body needs sugar. The sweetener make the body think it's getting some sugar, and when none is forthcoming you end up hungry.
http://sydney.edu.au/news-opinion/news/2016/07/13/why-artificial-sweeteners-can-increase-appetite.html

FWIW, within the first few pages of Google, only one result claimed outright it was a myth, and that was the Daily Mail, so make of that what you will.
>> No. 12175 Anonymous
30th November 2016
Wednesday 7:00 pm
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>>12173
> and make you fat

This has been really perplexing me. I'd put good money on my diet being one of the best amongst my peer group but I'm 83kg at 174cm and it refuses to go down.
>> No. 12176 Anonymous
30th November 2016
Wednesday 7:03 pm
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>>12175
Then you're eating too much. Control the portion size.
>> No. 12177 Anonymous
30th November 2016
Wednesday 7:25 pm
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>>12174
>FWIW, within the first few pages of Google, only one result claimed outright it was a myth, and that was the Daily Mail, so make of that what you will.
It's contentious and under-researched, any remotely honest reporting will reflect that.

Whatever the health effects of diet soft drinks, they aren't particularly pronounced.

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>> No. 12088 Anonymous
2nd September 2016
Friday 12:54 am
12088 Why am I adding the ingredients I'm adding? Specifically for this dish.
I added too much salt to my lemon sauce. I know that because it tastes of salt. Went about 600ml water, 400g sugar, lots of lemon zest and peel, 100 ml corn starch and then about 80g salt. I was trying to follow an amalgamation of a google recipe and the recipe on a bottle of lemon sauce I got. It seemed on point at the time but now it tastes way salty. I've been adding more water and some lemon juice but in the back of my head I know it's going to simmer away and leave the salt. So I've left it for now, will the salt condense at the bottom, or is the corn starch a binding agent of some kind?

Also, when breading chicken, I was told flour, drizzle in beaten salted egg, and then cover in breadcrumbs. This kind of works but I'm not sure why I'm doing these things. Why do I need flour and egg to make the chicken sticky enough for breadcrumbs? Why can't I just put flour, egg, and breadcrumbs in a bowl and roll it about?

How do the takeaways do lemon chicken?
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>> No. 12089 Anonymous
2nd September 2016
Friday 1:14 am
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The best way to remove excess salt is a peeled, quartered, raw potato. Simmer in the sauce and it soaks up the salt. Also just try adding more sugar for balance. Salt won't condense in liquid, it'll remain suspended.

Try mixing flour, egg, and breadcrumbs together and see what happens. it creates a thick paste you won't be coating anything with.

And put simply, flour sticks to moist chicken, egg sticks to flour, breadcrumbs stick to egg. That's why you do it in stages.

I suspect a lot of chinese takeaways buy a wholesale lemon sauce or even a frozen lemon chicken, because it always seems the same. But it sounds like your recipe is right.
>> No. 12090 Anonymous
2nd September 2016
Friday 2:39 am
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Thanks a lot mate, makes sense. I'll try the potato thing.
>> No. 12092 Anonymous
2nd September 2016
Friday 2:56 am
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400g sugar and 80g salt? Jesus lad, no wonder it tastes awful that's far too much. Unless you're trying to provide enough salt for ~40 people's daily intake just in a sauce.
>> No. 12093 Anonymous
2nd September 2016
Friday 6:42 am
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>>12092

Yeah, I wasn't really thinking about how much salt it actually was. Just gonna start from scratch if potatoes don't work. Although potatoes would cost as much as more lemons. Was a bit drunk. Think I'll nail it next time though.
>> No. 12094 Anonymous
3rd September 2016
Saturday 1:17 am
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>>12093

You just need one potato lad.

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>> No. 11968 Anonymous
26th March 2016
Saturday 4:35 pm
11968 Ersatz-pilaf [1]
Or plainly, rice with meat and spices. Yesterday I made something distinctly resembling the subject. But that's not why I'm here.

Tell me something, lads. The meat part tasted awful today after I microwaved what was left from yesterday's portion. I remember at least three similar occasions when meat would taste foul after the microwave. And plenty of occasions when it wouldn't.

Why? I am at a loss here.

[1] https://en.wikipedia.org/wiki/Plov
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>> No. 12081 Anonymous
26th August 2016
Friday 9:14 pm
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splash some water on the leftovers before microwaving.
cover, (with another plate) and reheat slower on a lower setting.
its about all the advice that i can give re this subject. when using a microwave, you must always be prepared for some sacrifice of texture/taste/quality
>> No. 12085 Anonymous
26th August 2016
Friday 9:36 pm
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I've tried to start eating quinoa instead of rice recently. Does anyone have any tips on how to make it taste less disgusting? I like nuts, but quinoa's nuttiness is just not for me. But I tend to just serve it as a side with whatever else I'm eating. Any tips?
>> No. 12086 Anonymous
26th August 2016
Friday 11:37 pm
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>>12085
It's very good with pesto. Lob in some peas (or prawns) if you're tempted, for a bowl of deeply satisfying glop.
>> No. 12087 Anonymous
27th August 2016
Saturday 12:39 am
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>>12086

I'll give that a try. I just cooked some using the advice from this page:

http://www.thecookteaser.com/food-blog/how-to-spice-up-your-quinoa

1 spoon of Kurkuma
- 1 spoon of Curry
- 1 teaspoon of paprikapowder
- 1 teaspoon of garlic powder
- 1 teaspoon of cinnamon
- 1 teaspoon of garam massala
- 4 shredded limeleaves
- some salt & pepper to taste
- a shot of Kikkoman
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>> No. 12096 Anonymous
4th September 2016
Sunday 7:49 pm
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>>12081
> splash some water on the leftovers before microwaving.
> cover, (with another plate)
Did that actually. No luck, mate.

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>> No. 10896 Anonymous
10th August 2014
Sunday 8:42 am
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Morning, lads.

I enjoy making my own sauces (mainly curry or for pasta) but I want to step it up a notch. Yesterday I made a delicious cashew nut, Quorn chunk, sweet potato and pea curry in an onion, spring onion, ginger, garlic, chilli pepper, bell pepper, cashew nut, turmeric, cumin, cinnamon, paprika, nutmeg, honey and plum tomato sauce but I want to add more flavour for a bit more of a kick without making it too hot (I'm mainly cooking for a mild/medium vegetarian audience).

I'd say it's better than stir-in sauces and a lot of the takeaways around here (although that's because they're bland and shite) but I want to be able to produce something on par with a nice restaurant. I don't know if I need to up the grease/unhealthiness or what. Obviously I need to widen the range of ingredients I use, so I'd be grateful for any tips and pointers.
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>> No. 12051 Anonymous
30th July 2016
Saturday 2:30 pm
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>>12048
>electrolytes
Boil it in Brawndo, The Thirst Mutilator. It's got what tofu craves!
>> No. 12080 Anonymous
26th August 2016
Friday 9:02 pm
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Always keep in a bottle of oyster sauce
And not the 3-quid-for-a-dash tiny bottles you get from supermarkets... find a chinese grocer/supermarket and get one of the (many) 750ml or 1 litre bottles that they sell. you can get a good quality bottle for £2.50ish (look for higher percentage of oyster extract on back label)
It is delicious to make a meal with - (stirfry veg and meat and add 2 desert spoons per person)
But also add a gloop of it to standard chicken or meat gravies with a roast, or a gloop in a casserole.... the effect is like magic
>> No. 12082 Anonymous
26th August 2016
Friday 9:16 pm
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Don't mess with Yorkshire.
>> No. 12083 Anonymous
26th August 2016
Friday 9:33 pm
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I use a saucepan, put an onion in with some oil and my spices followed by garlic. Then I'll add a load of water, put the main ingredient of my curry in, add tomato puree and some other bits, then let it simmer for 30 minutes. Is this good technique?
>> No. 12084 Anonymous
26th August 2016
Friday 9:33 pm
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>>12082
I've been wondering why this place has been closed down all year. Turns out its worse than being closed down - its getting renovated with a modern architectural design.

https://www.sheffield.ac.uk/about/city/news/hendospub-1.571952

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>> No. 12052 Anonymous
2nd August 2016
Tuesday 8:29 pm
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I'm reading a book by Neal Stephenson where he describes the emergence of coffee houses in England. He doesn't mention how do they prepare (steep?) their coffee though. And that is the question that bothers me a bit more than it should.

Any ideas? I tried feeding that to search engines. Got a few references to an old book but it's all that funny Old English, add being spectacularly non-specific.
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>> No. 12073 Anonymous
7th August 2016
Sunday 8:27 pm
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>>12072
What? Was that my awful spelling or the temperature? For the latter, it's what the recipe says. And aye, against all usual arguments that coffee doesn't like boiling water.

The coffee made that way is still noticeably better than any of instant variety sold here.
>> No. 12074 Anonymous
7th August 2016
Sunday 9:11 pm
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>>12073

You are supposed to fill the bottom with water, and the middle bit with some coffee, then when the water boils it bubbles through the coffee and out not the kettle bit. Takes about 5 minutes.
>> No. 12075 Anonymous
7th August 2016
Sunday 9:15 pm
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>>12074
Learn to read annotations [1].

[1]a critical or explanatory note or body of notes added to a text.
>> No. 12076 Anonymous
7th August 2016
Sunday 9:17 pm
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>>12071

It's not necessarily more bitter. A moka pot extracts more flavour from the coffee grounds than an espresso machine, so naturally bitter coffees will taste more bitter when prepared in a moka. IME you want a slightly lighter roast and a slightly coarser grind than you would use for espresso.

I think a moka is the best way to prepare coffee at home. It's not espresso, but it can produce excellent coffee with very little fuss.
>> No. 12077 Anonymous
8th August 2016
Monday 9:49 am
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>>12071
By the way lad. What do you exactly mean when you mention strength? The aroma or the caffeine content?
>>12076
Thanks.

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>> No. 12056 Anonymous
3rd August 2016
Wednesday 8:43 pm
12056 Cheap Tasty Eating
Evening cheflads.

I have gone many years without having to live alone, so for the first time I'm having to tighten my belt when it comes to things like food budgeting. Now, I'm a big boy and I have the common sense to do things like save leftovers, cook big portions and freeze them, and base my meals around cheap dried food like pasta and rice.

Trouble is my culinary repertoire is a bit limited in this regard, and I'm getting a bit sick of eating bolognese and carbonara every night. I hear lentils are a great budget staple, but fuck knows how to make nice food out of them. In addition, I've always been a devoted carnivore, and I'm finding it hard to get the amount of meat I crave without overspending or wasting anything.

Do you chaps have any ideas, or recipes that you use yourself, in order to make rich, tasty, tangy food on a limited budget?
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>> No. 12064 Anonymous
3rd August 2016
Wednesday 10:04 pm
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>>12061

Have you considered providing us with your own culinary excellence, lad? In the sticky?
>> No. 12066 Anonymous
3rd August 2016
Wednesday 10:13 pm
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>>12061

Soya is pretty much un-noticable in most recipes if you mix it 40/60 with beef mince. Processed food manufacturers do it all the time, partly because it's cheaper but also because it reduces the fat content.

"Nosh for Students" by Joy May is excellent for cheap, easy meals. It contains five meal plans which cost about £20 a week for breakfast, lunch and dinner. Some of the writing is a bit patronising if you're not a wet-behind-the-ears teenager, but it's a solid basis for economical cooking.

https://www.amazon.co.uk/Nosh-Students-Student-Cookbook-Recipe/dp/0956746470/
>> No. 12067 Anonymous
3rd August 2016
Wednesday 10:22 pm
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>>12063

>KTC

I can't see that name without having flashbacks to the 2011 riots.


http://www.youtube.com/watch?v=WXRUZlvtsX4
>> No. 12068 Anonymous
4th August 2016
Thursday 7:45 am
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>>12066
>"Nosh for Students"

But does it tell you what to do when your dad has died?
>> No. 12069 Anonymous
4th August 2016
Thursday 1:37 pm
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>>12068

WASH YOUR HANDIES!

whiteline
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