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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. 13152 Anonymous
21st December 2019
Saturday 1:15 pm
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>>13151

I've never done this or ever put cling film in the oven (it might survive fine but sciencelad might be able to tell us if it'll be leeching any worrying chemicals) but if you seal anything while cooking it, what you're doing is keeping in all of the water that would usually have been evaporated, effectively steaming at the same time as roasting, which will prevent them from drying out or the honey getting too candied, both which would lead to a jelly/sticky texture.

Most restaurants have what we call a combi oven, which can basically pump steam into your oven while roasting, and is exactly how I'd make carrots like this, so I suppose that all makes sense.
>> No. 13153 Anonymous
23rd December 2019
Monday 6:31 pm
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So far in my home made hot sauce experiments, the key seems to be adding liberal quantities of MSG and a little chipotle. Provided the rest of the ingredients don't include anything that clashes horribly with that or each other, it'll be delicious.
>> No. 13177 Anonymous
9th January 2020
Thursday 5:51 pm
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https://www.youtube.com/watch?v=U2HS_hswGmQ
>> No. 13187 Anonymous
17th January 2020
Friday 2:45 pm
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>> No. 13192 Anonymous
22nd January 2020
Wednesday 5:53 pm
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This is going to be our food review thread.
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>> No. 13203 Anonymous
23rd January 2020
Thursday 3:17 pm
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Crap OP.
>> No. 13204 Anonymous
23rd January 2020
Thursday 7:32 pm
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>>13200>>13201
There are actually four different varieties of Linda McCartney sausages. The Red Onion and Rosemary is the best one I think, while the Chorizo version should be avoided like the plague.
>> No. 13205 Anonymous
23rd January 2020
Thursday 8:35 pm
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>>13202

>nigella seeds.

Did anyone else get a little bit randy reading this?
>> No. 13206 Anonymous
23rd January 2020
Thursday 10:38 pm
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>>13205


>> No. 13207 Anonymous
25th January 2020
Saturday 12:51 pm
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My local Fultons Foods sells Cauldron falafel burgers 59p per pack or two packs for £1. They're like a falafel in burger form. They're really nice, unlike their other burgers.

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>> No. 13179 Anonymous
9th January 2020
Thursday 8:16 pm
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I don't really feel like eating.


parched
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>> No. 13182 Anonymous
9th January 2020
Thursday 9:09 pm
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>>13181
Oh was parched not a Peter Crouch Podcast reference?
>> No. 13183 Anonymous
9th January 2020
Thursday 9:22 pm
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Garlic Bread.
>> No. 13184 Anonymous
9th January 2020
Thursday 9:36 pm
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Really thirsty.
>> No. 13185 Anonymous
9th January 2020
Thursday 11:20 pm
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If only there was some sort of nutritional drink that gave you all the benefits of a full meal, but in liquid form.
>> No. 13186 Anonymous
9th January 2020
Thursday 11:25 pm
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>>13185

Energy in a liquid form like a sort of fuel, for humans. I'd buy it. You know I think there's a product like that called Soylent.

(A good day to you Sir!)

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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. 13172 Anonymous
5th January 2020
Sunday 3:43 am
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>>13169

I thought the fact Holland and Barretts' comes in the same pack size might mean it's the same somehow but I've never tried it.
>> No. 13173 Anonymous
5th January 2020
Sunday 10:09 am
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>>13171
I'd say Linda McCartney burgers edge Iceland burgers; the last time I went to a barbecue they only had cheap meat burgers so the Linda McCartney ones were actually nicer to eat. Not burgers, but I got a couple of Oumph! products yesterday so I'll see what they're like.

>>13172
For whatever reason most other dried soya mince I've tried ends up too chewy and rubbery.
>> No. 13174 Anonymous
5th January 2020
Sunday 10:37 am
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>>13173
I'll never forgive her for what she did to Paul. And for all I know there's probably bits of her old leg in there.
>> No. 13175 Anonymous
5th January 2020
Sunday 11:34 am
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>>13174
That's Heather Mills.
>> No. 13176 Anonymous
7th January 2020
Tuesday 7:09 am
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>>13164
It’s fine if a little dry, though the sauce makes up for it. The batter pulls most of the weight as expected. Perfectly inoffensive but nothing to write home about, basically.

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>> No. 5772 Anonymous
20th March 2011
Sunday 6:01 pm
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What is the king of confectionery boxes?

I used to think it was Cadbury Roses, but I had some lately and they've greatly reduced the variety and quality of chocolates available. I've heard Cadbury have also done the same with Miniature Heroes; taking out Crunchie, Picnic, Time Out and Caramel with a nut in it (can't remember the proper name for this).

Quality Street? Celebrations?
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>> No. 13158 Anonymous
27th December 2019
Friday 6:26 pm
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I have decided that Cadbury Heroes are the winner of confectionery box 2019.
>> No. 13159 Anonymous
28th December 2019
Saturday 12:42 am
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>>8543
I absolutely loved those as a kid. I'm tempted to see if I can get them imported.
>> No. 13160 Anonymous
28th December 2019
Saturday 7:48 pm
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>>5789

How come none of them have a special projects division, with a (shit, inevitably) webpage where you can choose to have a tin stuffed with your choice and ratio. All it needs is a webform, a decent markup and a couple of Latvian lasses with boxes of the individual sweets.
Fuck it, no real need to interfere with the existing production lines - make them strip and sort regular boxes, and send the unpopular ones that nobody ever chooses to orphans or summat.
>> No. 13162 Anonymous
28th December 2019
Saturday 8:18 pm
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>>13160
https://www.cadburygiftsdirect.co.uk/pick-n-mix/postal/view/id/2
>> No. 13163 Anonymous
28th December 2019
Saturday 9:09 pm
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>>13160

Because the only reason these boxes exist at all is for the companies to shift the shit ones nobody likes by mixing them with the good ones people do like.

Don't fall for Big Chocolate and their schemes lad.

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>> No. 13078 Anonymous
29th September 2019
Sunday 3:34 pm
13078 Slow Cooker Curry
What am I doing wrong, lads? Every slow cooker curry I make turns out more like a watery broth; there's absolutely no thickness to the sauce and it just doesn't... taste like a curry. It has all the flavours but it doesn't quite mesh right.

My process is:
Fry chicken pieces with onions, carrots, and broccoli until browned off.
Put in slow cooker with box of passata, 4 or 5 heaped tablespoons of madras curry powder, and a whole chilli. Sprinkle Oxo cube in too.
Give it a mix, put the lid on, low for 8 hours or high for 6.

Add chopped coriander, leave for 5 mins with lid off, serve.

Every time, as I say, it's just far, far too watery. The most recent batch I froze individual portions of just have no sauce at all. What do?

Thanks lads.
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>> No. 13139 Anonymous
24th November 2019
Sunday 11:57 pm
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>>13138
> Most curries aren't made with cream, though.

Most curries aren't made with broccoli, mushrooms, and carrots either.
>> No. 13140 Anonymous
25th November 2019
Monday 12:02 am
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>>13139
They could be. Curries are a countable noun but have no minimum mass requirement whereas a curry is a countable noun so you could divide a small amount of one curry into a very large number of curries and outnumber the amount of other curries, making your own curries the majority of what all curries are.
Probably more effort than it's worth.
>> No. 13141 Anonymous
25th November 2019
Monday 12:38 am
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This isn’t even a curry, it’s a spicy stew.
>> No. 13142 Anonymous
25th November 2019
Monday 12:53 am
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>>13141

What's the difference?
>> No. 13143 Anonymous
25th November 2019
Monday 12:59 am
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>>13141
This.

You need to let shit reduce before you get all that good shit sticking to your chickens/lambs.

At the very least, when you first start, try to let it reduce (leave the top open on medium to high flame, and then use your pressure/slow cooker wizardry.

People in poor places don't even have your tech, but they do it faster and better than you. Find out why. https://www.youtube.com/channel/UCKlET6nkHSKNWef97D_UBkQ

Please keep me posted. I need this information. I need all information. I think I need to work for the fucking Doughnut. Hire me please. I need to be paid in alcohol though.

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>> No. 13073 Anonymous
28th September 2019
Saturday 11:59 am
13073 Hot sauces and chili jams
Any of you lads had any experience with making your own hot sauce or chili jams? If not, do you have any favourites?

I'm about to harvest my chili plant and retire it for the winter. I'll probably cook up a few batches and bottle them for the next couple of months.

My proposed mix is as follows:

- 3 x Scotch bonnet
- 3 x jalapeno (grilled)
- 1 x bell pepper (roasted)
- Handful of roasted plum tomatoes
- Half an onion (grilled)
- Some garlic
- Some ginger
- A few carrots (roasted)
- Salt
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>> No. 13076 Anonymous
29th September 2019
Sunday 12:11 pm
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>>13073
Sounds delicious - I like the roasted plum tomatoes.
>> No. 13077 Anonymous
29th September 2019
Sunday 2:56 pm
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>>13076
It turned out alright, I suppose. Less yield than I'd expected mostly due to not being able to liquefy it as much as I anticipated. Not sure if I just didn't add enough liquid or what.
>> No. 13081 Anonymous
29th September 2019
Sunday 7:01 pm
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Are you a hård man, OP?


https://www.youtube.com/watch?v=npP2U_V5rv4
>> No. 13084 Anonymous
30th September 2019
Monday 6:27 pm
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Bit late, but this guy has a lot of good guides to making chilli sauces. You might want to look at making a fermented sauce too. They're "easy" in one sense of the word, although you might face certain problems with that route.


https://www.youtube.com/watch?v=ofCJtEHc2P0
>> No. 13124 Anonymous
26th October 2019
Saturday 12:46 pm
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12x random chilli pepper I was sent. Look like Trinidad Scorpions but it's hard to be sure.
Half a mug of dried sichuan peppers
2x Garlic cloves
Roasted on a low temperature for a bit then took the sichuan peppers out when they started to smoke. Turned up the temperature and continued roasting until the chillies started to blacken a little.
.5 cup light soy sauce
1x cup of rice vinegar
1.5 shots of lime juice
1x teaspoon of cayenne pepper
.5 test tube of dried chipotle
1x teaspoon salt
1x tablespoon MSG
Peeled the now soft garlic & removed the chilli pepper stalks, blended all the ingredients together as homogeneously as possible. Brought to a boil then simmered for the remainder of 30 minutes while fairly constantly stirring.

It's cooling now. I can see subsidence is a problem as it keeps separating so will need shaking/stirring before serving but it's really delicious.

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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. 13102 Anonymous
18th October 2019
Friday 10:01 pm
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>>13099
I'm still alive and my arse is behaving. I am immune!

This must be what being a superhero feels like.
>> No. 13130 Anonymous
30th October 2019
Wednesday 7:21 pm
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Getting a bit late in the year but wish me luck chums.
>> No. 13131 Anonymous
30th October 2019
Wednesday 7:24 pm
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>>13130
There are some good groups on the social network where you can post ones you're not sure about and they'll help ID them.
>> No. 13132 Anonymous
30th October 2019
Wednesday 7:40 pm
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>>13131
What's a social network?
>> No. 13133 Anonymous
30th October 2019
Wednesday 7:41 pm
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>>13132

They're going 24/7

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>> No. 13064 Anonymous
14th August 2019
Wednesday 8:58 pm
13064 Unusual ingredient thread
I have a smoked garlic bulb from my local greengrocers' and would like some ideas of what to do with it. I know that only a carpet-bagger needs a quick response but I'd quite like to cook with it tonight if anyone has some immediate ideas.

I also thought this could be a good thread for when we find ourselves in possession of a random ingredient and need cheflad the userbase to give us some pointers.
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>> No. 13066 Anonymous
15th August 2019
Thursday 4:15 am
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Anything you'd normally put garlic in.
>> No. 13068 Anonymous
15th August 2019
Thursday 4:39 am
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>>13064
If it's hot-smoked, use it anywhere you'd use roasted garlic.

If it's cold-smoked, there's a risk that cooking will dull the smoky notes, but it'll add an extra dimension to an aioli or mayo, and you'll probably get away with it in a tomato sauce for pasta. That said, worst case scenario is you kill the smoke and end up with the same taste as unsmoked garlic.
>> No. 13069 Anonymous
15th August 2019
Thursday 6:41 pm
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>>13064
Spread it on crusty bread and eat raw?
>> No. 13070 Anonymous
15th August 2019
Thursday 7:15 pm
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>>13064
Plant it and see if you can grow more smoked garlic and then start selling it back to the greengrocer.
>> No. 13071 Anonymous
16th August 2019
Friday 2:29 pm
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I think the greengrocers' didn't smoke it for long enough. It was clearly cold-smoked as it wasn't softened or browned on the inside, and after some gentle cooking the smoky aroma wasn't very noticable at all. In the end I made a sort of Japanese omelette (I think they call it tamagoyaki) with a little sesame oil and spring onion greens to go with a salmon dish of mine. It was very nice and all but I don't think the fact that the garlic was smoked did much.

Actual hot-smoked garlic like in my earlier pic does look delicious though, I'd love to have that on toast.

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>> No. 12807 Anonymous
10th November 2018
Saturday 9:39 am
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What's the best method for making tomato sauce?

I usually slowly cook a few tins of plum tomatoes, but it doesn't quite taste as rich and strong as I'd like. Should I be adding in tomato puree?
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>> No. 12842 Anonymous
11th November 2018
Sunday 3:16 pm
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>>12841

My ex girlfriend's cousin was the tramp that got his ear bitten by Alan Davies.
>> No. 12843 Anonymous
11th November 2018
Sunday 5:37 pm
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>>12823

Happy to assist a fellow man of culture:

https://www.mydelibox.com/

You can buy almost every REAL italian food from there. The "bulk deals" have a lot of excellent ingredients for a very low price.
>> No. 12844 Anonymous
11th November 2018
Sunday 6:40 pm
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>>12843
Thank you very much, I didn't know about them.
>> No. 13055 Anonymous
3rd August 2019
Saturday 7:11 pm
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Today I've tried using red wine vinegar in my pasta sauce. I think it might be a bit of a game changer.
>> No. 13056 Anonymous
3rd August 2019
Saturday 8:52 pm
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>>13055
As I said in >>12823 you need a bit of vinegar to make the tomatoes taste nicer. It's definitely a game changer.

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>> No. 13040 Anonymous
18th July 2019
Thursday 10:43 am
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They finally invented the ultimate chip.
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>> No. 13041 Anonymous
18th July 2019
Thursday 11:37 am
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Are these the Iceland ones? They're full of onions.
>> No. 13042 Anonymous
18th July 2019
Thursday 12:15 pm
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>>13041
Hash browns are supposed to contain onion.
They're not supposed to contain Maize Starch, though, the bastards. There's no need.
Gits. Nice idea otherwise, although if they look as manky as they do on the bag picture, no great loss.
Hash browns are a bit of a faff to make, but I cheat by using dried onion to soak up some of the water from the potato grating, and they come up nicely.
>> No. 13043 Anonymous
18th July 2019
Thursday 12:41 pm
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>>13042

>There's no need.

Maize starch is a standard ingredient in battered and breaded products, because it improves crispness. They could take out the maize starch, but it'd make the product worse.
>> No. 13044 Anonymous
18th July 2019
Thursday 12:55 pm
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>>13043
It comes and goes. Pea starch does much the same* and was evidently cheaper until last year, when Maize made a comeback. Hell, even potato starch makes for a nice crispiness, and they've used it in the product.
* except pea starch doesn't make my mouth blister and mean I'm shitting rusty water for a couple of days. Sage for whining. I'll get by without these lovelies, but I might get some dried onion in.
>> No. 13045 Anonymous
18th July 2019
Thursday 12:58 pm
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>>13044
Also: These aren't battered or breaded products, where I'd expect to find the bastard stuff. They've snuck it in where it's of marginal benefit.
Unlike Merkin food, not _everything_ in this country gets a healthy dose of subsidised corn products.

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>> No. 10692 Anonymous
14th July 2014
Monday 11:14 pm
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What's your favourite Ristorante pizza?

I usually go for the Mozzarella one, it's hard to beat those little flavour explosions of garlic butter. I would prefer the Funghi ones, the taste and the flavour of the mushrooms is magnificent for the price, but it's not stocked in many places.
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>> No. 10786 Anonymous
19th July 2014
Saturday 7:41 pm
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>>10779

This looks delicious.
>> No. 10787 Anonymous
19th July 2014
Saturday 7:44 pm
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>>10785

The I was going to make a clever post about how their sugar, as in actual glucose, is made out of corn but that hit a little too close to the truth and now I feel sad.
>> No. 10798 Anonymous
20th July 2014
Sunday 1:43 pm
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>>10783
>"We planned to top the pizzas with actual garbage but by judging to our findings people will probably eat those too"

>"Dr Mores said he had initially had moral issues with conducting the tests on humans but has since come to see the subjects as 'cheese and sauce consuming beasts' "

>"In international news; the equivalent of 5 americans were killed in Afghanistan today"

At first I thought it was an advertisement for Dominoes until I noticed 'The Onion' logo. I'd forgotten about that site.
>> No. 12994 Anonymous
25th April 2019
Thursday 7:23 pm
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You either end up with undercooked pizza or burnt Quorn.
>> No. 12995 Anonymous
25th April 2019
Thursday 8:06 pm
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>>12994

At least the "meat" on this isn't going to be a load of barbecue-flavoured floor sweepings with seams of Transglutaminase. That shit is enough to make a bloke go veggie.

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>> No. 12981 Anonymous
2nd March 2019
Saturday 8:19 pm
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Is there such a thing as a website or app that generates dish ideas based on ingredients that you enter?

Which is to say, you can tell it what you currently have in your kitchen and it'll pop out with a recommendation (and let you know what ingredients of yours will work as a facsimile, or cross out those that are non essential, etc.).

I've tried Supercook, but there's no 'fuzziness' there. Only strictly the ingredients you have.
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>> No. 12982 Anonymous
2nd March 2019
Saturday 9:01 pm
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>>12981
I want the same thing lad. Closest I've found is the 'Dinner Spinner' by allrecipes.com.
>> No. 12983 Anonymous
2nd March 2019
Saturday 9:03 pm
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Oh. That I look closer, I think it is based on the same technology. Sorry.
>> No. 12984 Anonymous
2nd March 2019
Saturday 9:06 pm
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http://myfridgefood.com/ is that but it's pretty americanised so might not be that useful to you.

It'd make a great app, but I'm not sure that exists.
>> No. 12985 Anonymous
3rd March 2019
Sunday 3:31 pm
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>>12982

All recipes lets you search with an ingredient search. I didn't have to use Dinner Spinner.

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>> No. 12946 Anonymous
13th January 2019
Sunday 3:52 pm
12946 Shitty beans
Was the idea of having horrible surprise flavour jelly beans a thing before the Harry Potter books or did Rowling come up with the idea?
I'm not really old enough to remember.
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>> No. 12947 Anonymous
13th January 2019
Sunday 9:52 pm
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>"Bertie Bott's Every Flavour Beans" were inspired by the Harry Potter book series and featured intentionally gruesome flavors such as "Vomit", "Earwax", "Skunk Spray", and "Rotten Egg". A similar product dubbed "BeanBoozled" pairs lookalike "normal" flavors with weird flavors, such as "Peach" and "Barf".[26][27]

Apparently inspired by Harry Potter, today I learned, interesting. It's one of those sweets though where you feel generally grim after consumption of a whole pack because you can never have five.

https://en.wikipedia.org/wiki/Jelly_Belly#Jelly_beans
>> No. 12948 Anonymous
13th January 2019
Sunday 10:34 pm
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There were always shit favoured jelly beans. The worst type of sweet, by far, was those red hot cinnamon ones. I've no idea why they were ever a thing.
>> No. 12949 Anonymous
13th January 2019
Sunday 10:47 pm
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>>12948
It's probably because someone invented cinammon, then someone else lied to him for a laugh and pretend to like the taste, so of course he assumed a bean-based version of the same flavour would be welcomed.
>> No. 12950 Anonymous
14th January 2019
Monday 12:07 am
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>>12948

Yanks fucking love cinnamon. No idea why.
>> No. 12951 Anonymous
14th January 2019
Monday 8:46 am
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>>12950

Cinnamon?

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