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/kitchen/ - tasty morsels & delights

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Remember to keep it cozy!
Catalog

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 No.2[Reply]

Lets have a tea thread! What are you guys drinking, whats you're favorite kind of tea?
Here is a nice cup of green tea.
64 posts and 17 image replies omitted. Click reply to view.

 No.244

File: 1489455123522.jpg (47.89 KB, 600x600, tea-strainer.jpg)

One of related pic is good for loose tea.

You could also rough it with a thin cloth or cheesecloth as a makeshift teabag.

 No.245

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>>244
I had one of those until I lost it in the garbage disposal. Now I use this one.

 No.246

>>227
>Manuka
Manuka mead and manuka cider is delicious.

 No.249

Tonight I'm enjoying a wonderful cup of green tea from a local shop down the road. I'll have to stop and pick up something new as I haven't been by there in a while.

I don't have a favorite, but I like anything floral.

 No.250

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>>244
>>245

you guise use some strange looking strainers



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 No.17[Reply]

Anyone else into soup? Recipe's, thoughts, or techniques?
I've been making lots of sweet potato soups recently. It's pretty cheap, and super tasty. Cutting up the veggies takes a while, but I can make enough at a time to last me a couple days in the fridge. My recipe varies, but usually includes about 2 tbsp olive oil, a couple cups water, a teaspoon salt, and 3 or 4 sweet potatos.
17 posts and 1 image reply omitted. Click reply to view.

 No.198

>>29
These are quite useful.

Typically I boil the potatoes/yams/whatever until they're soft, drain, put in a bowl/container with a little butter/cream, and go gangbusters with a wooden spoon.

 No.237

I made some mushroom soup today. It was good.

 No.238

>>237
Soup sounds good right about now… I'm really feeling vegetable soup today. It's something about the smell that's just cozy no matter what mood I'm in.

 No.239

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I've been trying my hand at pho recently. It's annoying though; there's a million basic pho recipes on the internet but, like anything, it's really hard to find one if you want to do it right. It's a good soup though and you can really incorporate a lot of different flavors depending on what sort of things you like.

 No.248

>>239
Try not to worry too much about the recipe sushi. Soup in particular can be as simple as throwing whatever you have on hand into a pot of water and heating it.


Also something that I have heard about is keeping a soup stock going like you would keep a sourdough starter.

You would make your soup and leave a bit in the pot. Then the next day you would reheat it to keep it from spoiling and add in more water and new ingredients.
That could continue for years and you would have a soup with very deep flavor.



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 No.220[Reply]

So I'm going to a Japanese restaurant tonight, and was wondering what I should indulge in. Unfortunately I'm allergic to seafood, so sushi/sashimi/rolls are out of the question. Pics related is the menu; I'm angling towards ramen or udon, but am open to ideas.

 No.221

ramen looks like the one. miso eggplant sounds good, edamame too.

also okonomiyaki on a pizza base? eh?

 No.222

So I just had the Pork Ramen and just ordered a Beef Ramen. God damn this is delicious. I'm also drinking some really nice sake. I'll take a photo of the beef ramen when it arrives. I wish I could come here every night.

 No.223

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Beef ramen. Going again tomorrow night; open to suggestions.

 No.224

its a shame you can't eat seafood cause the various crab dishes sound good. it also eliminates most of the bento boxes sadly.

pork shogayaki or the chicken katsu curry would be my picks.

 No.247

Just discovered a Japanese restaraunt near my place that opened up recently. Grabbing lunch from them and ordering extra for dinner later.
Lencon chips
Koroke
Steamed gyoza
Chicken yakitori
Chicken kaarage
Wagyu beef tataki
Teriyaki chicken rolls
Pork katsu don

Also grabbing some refreshing ramune to drink with it. Time to work on my chopstick skills!



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 No.232[Reply]

A thread for all things vegetable!

What's your favourite vegetable?
What are your favourite veg recipes?
Any vegetarian rolls in the house? Share the things that make veg life comfy!
1 post omitted. Click reply to view.

 No.234

When I make chicken noodles at home, I like to use sweet red and green peppers, cooking onions and mushrooms (soft cap simple ones). What else could I try?
I used to like to add beansprouts but the problem is that they go off so soon I can't really have them at home? Is there a way to make them last longer?

 No.236

>>233
I have to agree, a good soup is maximum comfy, and I like the sound of onion and carrot.
I sometimes fry up some onion and sliced mushrooms with a bit of parsley as a quick addon to other dishes, I think it goes particularly well with creamy pasta dishes.
I've never tried boiling a potato before baking, do you boil them with the skin on?

>>234
I usually throw some chopped cabbage in with my noodles, but that's mostly because it's cheap, I don't think it adds much flavour.
As for the sprouts, have you tried freezing them? I didn't know you could until recently, the trick is to boil them for a couple of minutes then freeze them straight away, otherwise they come out soggy and brown.

I absolutely love veggie fajitas (OP's picture?) too. I used to make them with chicken, but over time I started using less chicken and more veg until eventually I just left the chicken out entirely.
Peppers, Onion, Mushrooms, garlic and a bit of spice all fried together so the flavours mix. Cooks in 20 minutes, dump it in a wrap with your favourite toppings and you're done.

 No.240

Sometimes I eat raw cabbage as a snack. Its actually pretty nice.

 No.241

>>236
Onions and mushrooms is great addon. Adding a bit of cream makes it a great sauce for rice and pasta.

> I've never tried boiling a potato before baking, do you boil them with the skin on?

Sometimes yes - it depends on potatoes. If they are "young" (fresh local harvest) I boil, bake and eat with skin, for other cases I prefer to peel them.
Before baking you can crash them slightly or cut in quarters, whichever you prefer.

I think I'll try fajitas soon. What spices do you recommend?

 No.243

>>241
I usually use about a level teaspoon of chilli powder, 3/4 of cumin and half of paprika and salt. Swapping the paprika and chilli for cayenne pepper comes out pretty similar too.
I usually cook the peppers and onions for for about 3 minutes before putting the rest in, but make sure you mix everything up well when you put the spices in, I find they stick to the pan really easily at first.

>>240
I've never really tried raw cabbage might give it a go, although I have seen loads of recipes for spiced or picked cabbage that I'd like to try



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 No.23[Reply]

Can we talk about dishes that don't require a lot of effort to cook?
Do you have some tips to make a relatively simple dish taste great, or maybe enhance something that doesn't even need to cooked?
For example, for the most delicious cheese toast ever, try to spread a layer thin or thick, don't be afraid to experiment!
of mayo on a slice of bread should be a really soft type of bread, white farmhouse is perfect. Avoid thin slices then cook on a frying pan with the mayo facing down. While the breads cooks, put the cheese on it so it can melt. Fry until the mayo side is of a golden color. Do the same for the other slice of bread.

I dunno if anyone else knew about this, most people just build the sandwich and pop it in the oven.
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 No.226

>>219
>>218
Acquired bread, tried
Its fantastic, sushi, thank you.

 No.228

A pile of rice and beans is honestly my standby easy dish.
Fry up some onions and peppers, maybe a little chorizo, add canned beans, fry off tomato paste and spices, add stock and simmer. Crush a few beans for the starch to thicken. Serve over rice.
Takes no thought to do, I make three day's worth at a time, and it's reasonably nutritious.

 No.229

I prepared this a week ago for my friends and they all loved it. Cheap and quick to make.

https://twitter.com/Tastemade_japan/status/823153265554526208?s=09

 No.230

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Probably the simplest and cheapest thing you'll ever make: Swiss-style Rosti.

take 1-2 potatoes, and grate them into a bowl. Squeeze as much of the liquid out of your grated potato as you can by wrapping it in a piece of cloth/a tea towel/whatever, and twisting it up to wring the water out. season with salt/pepper, then put your slightly less soggy potato gratings into an oiled pan and fry on one side for 10 minutes, then flip and cook on the other for another 5. The starch from the potato sticks it all into this pancake, and you can eat it on its own or with whatever you want on top (eggs, ham, tofu, whatever). Optional extras include grating some onion or garlic in with the potato, but I personally prefer the taste it has on its own.

 No.231

>>230
You just made a hashbrown



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 No.129[Reply]

oishii! ( ・ ・)
homemade nori/tamago furikake & salad!
What did you have for lunch sushirolls?
17 posts and 3 image replies omitted. Click reply to view.

 No.208

>>207
You don't add in any chili? I always like to throw in a small amount.

 No.209

>>208
I dont think it should be spicy, really, but that probably comes from my background as an american where people typically only have it with corn chips, with salsa as well, and thats spicy.
Though I made some and just had it on a tortilla after seeing that picture.

 No.210

>>209
I don't add enough to make it really spicy, just enough so there's a hint on heat with some sweetness that you get from some chili. But that's the good thing with guac, you can make it how you like it.

 No.211

I grabbed a bag of chips, a can of corn and a can of mushrooms (still protein but cheaper than meat) from the store. Stuck them in the microwave covered in cheese and had me some kickass nachos.

 No.212

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bbq pork riblet, a sage and onion and cheese panini bread and 300ml of chocolate protein drink from the supermarket.

i had the exact same thing for morning break too.



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 No.134[Reply]

sup sushirolls upload your cookbook pdfs, tasty recipes, and pics of recipes you've made here!
if you think cooking is not awesome go watch shokugeki no souma
>pic check out the castiron takoyaki pan i found

i'll start

heres a torrent for the modernist cuisine book series pdfs
magnet:?xt=urn:btih:afe73dcbd2a97c6e40f58fa726bcc9798eebda58&dn=Modernist+Cuisine+-+The+Art+and+Science+of+Cooking+%5BVol+1-6%5D+%28HQ&tr=udp%3A%2F%2Ftracker.leechers-paradise.org%3A6969&tr=udp%3A%2F%2Fzer0day.ch%3A1337&tr=udp%3A%2F%2Fopen.demonii.com%3A1337&tr=udp%3A%2F%2Ftracker.coppersurfer.tk%3A6969&tr=udp%3A%2F%2Fexodus.desync.com%3A6969

heres a book on the science of cooking
https://mega.nz/#!hYRS0bIL!UwaP9XA-MykP-JkheBMniD-x8RQBJ_kJyir0PLuhIUQ

heres another book on japanese bbq/grill
https://p.fuwafuwa.moe/jjjapm.epub

Post too long. Click here to view the full text.
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 No.190

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Just made a stollen like bread, substituting peanut butter for the butter.
Adding fat/oil to the bread dough inhibits the development of gluten that gives the bread it's texture, so if you want to add as much as in this recipe, you let the dough rise and develop before mixing in the oily peanut butter.
Know about the bread baking formula? So long as you keep things in proper percentages of flour weight, you can do no wrong!

 No.191

>>190
That looks delicious sushi roll, thanks for the recipe!

 No.192

>>190
man you could make peanut pastry using that method

 No.193

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Cozy Noodle Bake for a lazy snow day

Boil 4 handfuls of noodles.
Meanwhile, preheat oven to 350.
Drain water from noodles after they've boiled 8 minutes.
Combine the following in a 9x9 glass pan:
-the noodles you boiled
-2 cans of chicken
-1 can of cream of chicken
-1 can of peas and carrots
Bake for 10-15 minutes.
Shred an orange cheese to cover top and allow to melt.

Scoop on plate with large spoon.
Pepper to taste.
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 No.194

>>193
That sounds tasty. I'm a lacto-ova vegitarian though, so I'd have to substitute chicken. I bet it would still be good with tofu or beans.
>>192
Yes! Relatedly I've experimented with peanut butter instead of butter for laminated doughs. It didn't work too well, but I may try again sometime. It would work better if I put the peanutbutter in the dough and still did the lamination with butter, but it would be less fun and interesting to me.

If I make another of these breads I'd like to put marzipan inside of it.
I would also try upping the peanut butter from 40% to as much as 80% of flour weight after observing that peanut butter is ~50% fat, as compared to the ~99% fat of butter.
I could experiment with adding egg.



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 No.156[Reply]

have a dango /sushi/
8 posts and 2 image replies omitted. Click reply to view.

 No.168

You forgot the katsuobushi. It's the best part.

 No.169

These suckers are so lewd.

 No.182

Hi im new to cooking

 No.183

>>182
Hello, new to cooking. How are you?

 No.184

>>183
Hungry



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 No.75[Reply]

Espresso is nice. Espresso thread anyone? What kinda kit do you have? What kinda drinks do you like?
Here's my pics for home espresso starter kit:
http://www.delonghi.com/en-ca/products/coffee-espresso/coffee-makers/pump-espresso/ec-155-0132104089
http://www.hario-canada.ca/collections/grinders/products/hario-slim-grinder
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 No.106

African Bean is the goodstuff

 No.140

The only espresso I ever really drink is from my moka pot, and it's been a while since I've used that. This thread kinda put me in the mood for it, though. Maybe I'll make some in the morning.

>>89
The brewing method is called pour-over, and the vessel is usually just referred to as a "pour-over dripper". I can't really tell which exact brand the one in the video is, but it looks similar to a Bee House. Also the glass container isn't necessary, a lot of people drip straight into the mug.

>Can I use a blender to grind coffee beans?

you COULD, but the results wouldn't be very good. too inconsistent, you'd get some grounds over-extracted while others are severely under-extracted. There are some cheap manual burr grinders that work really well as long as you keep them clean.

>>106
tried some Guji from a local roaster this morning. Usually Ethiopian is too fruity for my taste but it was p good.

 No.146

>>94
oh, that's a good move.

Sometimes I dream about having a coffee shop (or working in one) in some quiet corner of a big city in Europe or something and playing some comfy music while serving customers. #coffeedreamz

 No.147

>>146
These menial simple jobs are too comfy. I dream about running a sci-fi themed pizzeria, designing new owns, being nice to employees, giving away free pizza to homeless in the evening, etc

 No.148

>>147

Can you say more about your pizza oven designs? I don't think they've ever been explored in a sci-fi setting and I'm really interested to hear your take on them.



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 No.31[Reply]

okay friends, so I do not yet have my own place, but my family is going on vacation for a month and I am staying behind to hold down the fort. I have some money and a job, so only one question remains…

Do you sushirolls know of any super easy recipes? the only requirements are that they are very cheap, healthy, and easy to make.

 No.34

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>>23

This thread over there has a similar premise. Why don't you check it out~

 No.82

>>34
ty touhou-poster <3



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