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/kitchen/ - tasty morsels & delights

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Remember to keep it cozy!

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St. Patrick just past so I think it's time for a thread on alcoholic beverage. I know many of you here like drinking while on the net so I think it would be nice to discuss.

What are your favorites?

What are you drinking right now?

What would you like to try that you haven't drank yet?

Have you tried making your own drinks?


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Nowadays I usually have cheap beer for a drink. At bars and places I always look out for some delicious cocktails, but most of the time even simple things like Caipirinha or Blue Hawaii are done as bad as they can get, so I return to beer pretty fast.

Once in a while I allow me a bottle of dry red whine 50/50 with water. It's interesting how the taste changes if you drink it like that, also I don't have to adjust my drinking behavior from beer to wine in terms of alcoholic intake per hour.

I always wanted to make my own mead, a thick and heavy version with residual yeast in it, like in the old times. This must be gold to the throat when drunk under the starry sky or in the forest at night. Oh, right absinth and vermouth are also on my todo list.


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I almost never drink but when I do It's often rhum 'cause I'm a pirate.


Today while shopping I saw some special edition carbonated vodka, I found it very funny and weird. I thought I saw all possible mutations of vodka because it's so popular here but I never expected this.


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I'm a beer person, but recently I watched a documentary called Somm, which is about people training to be master sommeliers (basically wine experts)

This made me crave vino, so I copped some sauvignon blanc from Baron Philippe de Rothschild

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I need someone to describe to me in detail what eating sushi is like. I've never had it before, or actually an japanese food, so pls be descriptive


>or actually an japanese food
Make yourself omurice or naporitan, it's easy as shit.


It tastes like the sea, like the mountains and the earth. You can sense the wind, combing through the rice fields. You can see the sparkle of the seaweed, shimmering like tourmaline, dark as the depths of the ocean. The even cut and precise wrap will calm you down to devout appreciation of the beauty that only can be found in simplicity. When you take the brave bite, a vast will open, filling yourself with plain and sharp commitment to take another one. Then your body will become a bowl, that slowly and steadily fills with cool and rich water from an untouched spring, that is your very own throat. Once a light snowflake you will fall on warm clay to gaze into the wide sky and cry a last time. Finally a harsh sip on a rustic teacup settles things straight, leaving you behind like a black line on white paper.


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It tastes really good and has a satisfying texture. Describing what sushi is like is difficult because different kinds of sushi taste different/have different textures, and it's very difficult to describe a flavor to someone. Why don't you go out and get some? I suggest sake (salmon nigiri) and unagi (eel).

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What kind of tools and stuffs related to cooking you couldn't do without?

A friend of mine bought me a silicon spatula for Christmas. I don't feel like using anything else to stir and scrub now. Of course wooden tools don't scratch the pot but silicon is ten times more handy. It's a joy to use it every morning to prepare scrambled eggs.

I currently lack three things in my cooking battery : An oven, a good blender, and a chef knife. While the purpose of the two firsts appears to me as obvious, I'm currently pondering about how much the later will help me to cook better compared to the "office knives" I already have. I'm just a beginner in cooking, so I wonder if putting 50/100€ in a single knife wouldn't be overkill.


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I always wanted to have one of those typical Chinese kitchen blades. My style of cutting things is optimized for such a tool and you can sharpen them a million times without having to worry about the them getting too thin.

Chomp, chomp, chomp - just imagine the nice sound of cleanly parted vegetables on some wood :3


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Fundamentally, I find I've never really "needed" more than a small cast-iron frying pan, a small pot for boiling/steaming foods and cooking grains, and a larger pot for making soups or broths.

It's much the same with utensils. If you're determined, you can do anything with a half-decent Chef's Knife. Anything. Maybe you'd want a paring knife (or "office knife") for delicate jobs. Add in a spatula and a mixing bowl and you'd be hard pressed to "need" anything else. That said, cooking with fancy tools is a lot of fun. I've managed to build up quite a pile of equipment, utensils and tools from yard sales, thrift shops and clearance sections, and I don't regret any of it.

When you say "office knife", do you mean you're doing everything with a paring knife?
May as well try to dig through the Earth with a teaspoon! Yes, get a chef's knife, or even a santoku or a cleaver, or even a clean, sharpened garden spade, literally anything would be an upgrade. Don't break the bank, since you say you're just a beginner. Get something decent and get lots of practice with an actual chef's knife before worrying about getting something top of the line.


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>When you say "office knife", do you mean you're doing everything with a paring knife?

Y-yes :3

It's a common knife, with a blade of 10cm or so, pretty much pic related. Of course it gets the job done, but it could be (way) smoother, especially when slicing, especially with onions where it feels like a hack no matters how it begins. Hence the need for something more adequate

Beware, NSFW:


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>couldn't do without

A knife, it's the most versatile tool. Cutting up ingredients, crushing/grinding with the butt or bladeside, opening cans if you're desperate, etc.

Once thing I would love is a handheld juice press. Or 'food processor' so I don't have to makes hummus in a blender anymore.


>Or 'food processor' so I don't have to makes hummus in a blender anymore.

I don't get the point, I'll research it myself but I never quite understood the difference between the two beside the form and the versatility of the food processor

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What are you sushi rolls opinions on these giant sweet boogers?
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cutest food in existence


I find them too sweet but I find everything too sweet


My favorite are whatever that's not the sesame ones. Peanut butter, green tea (top fave), red bean. There's a store that recently opened near my house that doesn't serve either three but they serve chocolate, raspberry, and random "European" flavors. Didn't make sense because red bean and green tea are my favorite but maybe I'll try some when I visit.


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>red bean and green tea are my favorite

We must have the same spirit animal or s/t

Am I the only one who minds the flouriness? Or are you not supposed to eat it with hands…



Peanut butter mochi is food of the gods. I like sweet red bean but after eating too many it tastes less like sweet and more like bean.

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Share your favorites and explain why they are so good!

My long-term companion Fennel shall be elected to the top. The tea offers a smooth taste, that doesn't wear off with time, making preparation of large amounts in one go possible without drawbacks.
You can use fresh plants or dried seeds and store them for years. It is cheap, supports digestion and has sedating qualities.
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Thanks fam.


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>drink tea all the time
>teeth are yellow as fuck even though I brush and floss twice a day
>it turns out that tannin is actually some kind of super stain-catalyst that makes tea even worse for your teeth than things like coffee or soda


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What tannin? Tannin in tea? What's tannin? Should I stop drinking tea if I want white teeth?


>tea worse than soda
good teeth do not need to be white. I would prefer black teeth as long as they stay functional and do not hurt.


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Have you been to the dentists recently? I've drunk green tea with breakfast for years and ended up getting small stains on the sides of a few teeth because of it, and my dentist got rid of those pretty easy when I finally went for a check up (after avoiding it for ~3 or so years). If that doesn't work you could consider actual teeth whitening and to just stop drinking so much tannin-heavy tea in the future so you don't have to worry about it happening again.

group of compounds found in tea, particularly black tea and green tea (apparently). I remember that the stains that I got were small yellow-brown spot sort of things on the sides of a few teeth. If you just drink a cup every day or two and actually go to the dentists semiregularly I wouldn't worry too much about it.

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post some sushi
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People I've met consider yam rolls entry-level, sometimes in a disparaging way, but who doesn't love yams or tempura?



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Do you watch cooking shows or have a youtuber that post a dish every once in a while?

Gordon Ramsay when he's not yelling is a total bro and is relaxing to watch.
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oh my god this is heaven


I know macrons are passé now, but these are easy to make and taste so good



Chef john from Foodwishes.com!


Bruno albouze is pretty good, love his over the top editing

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They came in the morning. I went off to work, grabbed my phone, wallet and keys. But wait, something was a little lighter than usual... Fumbling my wallet I found just a fiver. I knew what I was eating tonight.

On the way back from town I visited the asian supermarket. There they sold many delicacies from the land of the nippon. Unfortunately I could not afford such treats so I bought a 40pence packet of instant noodles. But surely I could knock it up a notch. My mind meandered into a list of additional ingredients.

  • Fried Chicken
  • Fried Chicken (seasoned)
  • Mushrooms
  • Egg
  • Chopped Tomatoes
  • Peas
  • ...

Ramen every day can be boring. Alternatively you can cook rice which is cheap too. Just remember most cheap food is unhealthy so its important not to think of food as of a means to an end but rather a way to appreciate the world and all of its ingredients. Dont let them go to waste.


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I used to love instant Ramen, but at a certain unconscious point we grew apart and now I can't cuddle up my tongue with these once delicious curls of eastern origin without being disgusted by them. Sometimes I really miss this part of my former lifestyle. You don't simply eat instant Ramen. They become a part of your soul.

Freshly made Ramen are like a completely different meal. They are good, but compare to instant Ramen like apples to bananas.

I guess this is related:


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I used to like instant ramen, but now it tastes fake to me.

Anyone here cooked real ramen? It's on my to-cook list.


Good stock is the key to tasty ramen. Everything else you put in there is up to you anyways. Prepare the noodles separately, to prevent them from getting soaked and spongy.


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Tampopo (1985)
A truck driver stops at a small family-run noodle shop and decides to help its fledgling business. The story is intertwined with various vignettes about the relationship of love and food.

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anyone got any good recipes for the poor dumb and hungry?
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toad in the hole is actually sausage in yorkshire pudding, not egg in toast


That looks really inconvenient to eat.


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Get ready for Vampire Death II:

-2 slices of bread
-3 eggs
-1 glove of garlic

Prepare sunny-side up eggs with oil in a pan. Bring butter on bread. Rasp garlic and bring on buttered bread. Lay feta cheese on bread. Lay eggs carefully on top. Add some pepper. Serve immediately (the egg will cool down very fast).

WARNING: Consuming a meal prepared with this recipe, may cause instant death to vampires closer than three meters and will decrease your prospects of getting gf that day by 70%.


Read this imgur album it gives some great tips.

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I got a new slow cooker for Christmas, and it's pretty sweet, to say the least. When you spend all day cooking for other people as your job, it's nice to come home and have something cooked for you. Is there much love for slow cookers here? You can make a tasty Japanese hot-pot meal with it, if you have to be a weeb about it.

So far I've only used mine a couple times; once for a curry and then again for a pot-roast. The curry was great, though I would say some things are best added later when using a crock pot. Peas, tomatoes, those kinds of things, just get ruined if you leave them soaking for seven hours, whereas chickpeas, potatoes, onions etc benefit. I also noticed how much moisture stays in the pot itself; I like coconut milk maybe a bit more than I should, and added more than usual, but even after seven hours it came out a bit runny. I eat it with rice anyway so it wasn't just a big mess, but I'd make a note of it.

The pot roast has been my better experience, though. It took a while to get my hands on some chickpea flour and vital wheat gluten, but once I did, I made a savory seitan to cook with potatoes and onions. I've been experimenting with meat substitutes this last month, as my girlfriend is living with me for a bit and I have to find things that are like meat to sate her. Tofu has been way easier to just buy from the market, but seitan is easier to just make at home, I reckon, and it's wonderful to roast in the crock pot for a meal.
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I made something earlier today, and did take some pictures along the way. I'll try and make a proper post, of the seitan pot roast.

The only rice cooker I have is a small-portion one. I would say in moooost cases, the two aren't very compatible.

The actual insert pot of a slow cooker is a much thicker earthen-ware, while rice cookers usually just use a metal bowl. The material of a slow cooker pot allows for equal heating throughout its interior, whereas a rice cooker using a hot plate heats unevenly, mainly at the bottom (though some more expensive rice cookers use a heating coil that wraps around the pot). Even then, the temperature used in a rice cookers is simply much too high. Something that takes 15 minutes in a rice cooker would take hours in a slow cooker. And tbh, I don't even use my rice cooker anymore, even to make rice; I just use a pot over the stove. I find it much easier to stir the rice in and prevent uneven cooking and burning.


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So I typed it all up and the body was too long for the thread. So, it's in this pastebin: http://pastebin.com/sig7uKTr


I have managed to procure an old slow cooker for the price of $0 so i won't bother experimenting with the poor ricecooker and ill get around to trying out some recipes next week! Thanks for typing all that up Sushi Roll, i really appreciate it !!!


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Eheh, good, no one comes here so my thread stays forever. =u=

I made something today, and I didn't take any pictures of the process, but it's a first attempt at the recipe and wanted to at least provide an update if it turns out to be good.

It's a vegetable curry that is way more vegetable than curry. Sauted an entire sweet onion in vegetable oil and added in three minced cloves of garlic, two tablespoons of tomato paste, curry powder, a teaspoon of ground coriander seed, and a quarter teaspoon of cayenne pepper.

Presently it's in the slow cooker on low with three peeled and diced red potatoes, a sliced green bell pepper, three cups of small cauliflower florets, a cup and a half of green beans (cut one inch long), a can of diced tomatoes, can of kidney beans, two bay leaves and half a cup of vegetable, and should be done in seven hours, give or take.

I thawed out half a cup of green peas, but those will go in right before serving, you don't really want to let them sit in the cooker for the whole seven hours. I plan to serve it over rice as usual but it's definitely not the curry I'm used to making–not creamy at all, lots of vegetables. I'm going to try pureeing two cups of it and mixing it back in just using a blender, and I would wager a small amount of coconut milk could be mixed with that for a creamier texture, but I don't have any on hand.


Oh, shoot I forgot: I used diced tomatoes with green chili peppers because I want something extra spicy, and the broth is vegetable broth; everything I make is vegan, for future reference, so broth is assumed to be vege broth.

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