/kitchen/ - tasty morsels & delights

>>937
That sounds cool, what kind of gluten-free cookies do they have? The only ones I can usually find that aren't super expensive are the gluten-free Oreos.

>>938
Well I went to the store yesterday and the light isn't as bright as you'd imagine
Only a very select kind of cookies are less expensive, the rest range from slightly more expensive to three times more expensive.
The cheap ones were some biscuits that come in many flavours, the more expensive ones are the ones with filler in them, but they come in many different shapes and forms. Some with chips, some are pretzels, some are salty. It's quite varied all things considered.
Surprisingly so, when I asked the owner of the store about things without gluten, she went fairly in detail about it. Apparently Celiac's disease is real brutal, but thankfully right now it's all an intolerance. Not as bad as shampoo giving me skin rashes, but only time will tell.
On another note, I think I developed an intolerance for bananas now? I am not too sure who should I go to so that I can check my intolerances, but all of this just comes out of nowhere and it's kinda blindsiding me.

>>935
I can eat gluten just fine, but my sister has celiac disease (gluten intolerance). Having it sucks, but it's not the hardest intolerance to work around.
>I might have high blood sugar
Gluten is the protein I thought. Shouldn't impact your blood sugar more or less than gluten free breads.

Assuming you want to avoid gluten rather than sugars or carbs, there's hope: Not eating gluten became super popular with the "alternative nutrition" crowd a few years back, and hipsters and hippies alike decided to buy it, which is amazing - because as a result there's a large variety of gluten free products.
For normal nutrition, avoiding carbs that have wheat or gluten and instead using carbs that naturally don't have any (rice and potatoes) are great. Some gluten free pasta is fine as well, though that will depend on brands. I'd recommend you buy the ones your local store has and try those first, especially the cheap ones.
Sadly, the way my sister describes it is gluten free baked goods are usually where the quality suffers (or they are super expensive). She got herself a bread machine and a pasta machine and makes both herself. Her breads don't taste as good as a homemade sourdough, but better than the usual supermarket bread, and it's economical as well. So I'd recommend getting those. Bread machines second hand are super cheap, they seem to be in the category of "a lot of people buy them, don't use them, and they take up too much space to just stand around", which drives second hand prices down. Just remember to give them a good wash, both because of gluten and because of general nasty surprises you may find. Also be aware that there's a lot of "hidden" gluten especially in sauces like cheaper (and worse) soy sauces. Your mileage may vary and it depends on your health situation, but for her she says anything that states "contains traces of gluten", she doesn't eat and anything that says "may contain traces of gluten" she does.
Good luck sushi.
>>939
>Apparently Celiac's disease is real brutal,
It really depends on the person, but if you have celiac's disease and keep eating gluten, it tends to get worse and worse until it can get really bad. So if you just have a intolerance, probably Post too long. Click here to view the full text.

>>939
Hmmm I've never looked much at biscuit cookies. Good luck on getting something like intolerances checked; I was seeing a doctor for something like a year for chronic abdominal pain before they finally suggested maybe my issues could be a food intolerance, and even then it was more of a "try cutting out foods and see if you feel better" than any kind of formal test.

>>940
Also be aware that there's a lot of "hidden" gluten especially in sauces like cheaper (and worse) soy sauces.
Even the regular Kikkoman is brewed with wheat. Oddly enough the cheaper La Choy is not.

I feel everyone's pain. I am really intolerant of milk and it is incredible how much milk is in our foods, as a sweetener especially.

That's not cottage cheese!

At this point you already made the pie and ate it but I'll give you a bump.

>>894
Haven't you already listed almost every ingredient for a decent apple pie? The only thing I would suggest are a bit of vanilla and salt for the cake batter.

it looks super good!

>>824
lookin good
I've never made lasagna before
Do you have any tips?

>>825
>that image
Isn't this a flash game? I could swear I played this on /f/ at some point. Source me someone, please!

>>830
It's Air Pressure, made in renpy, there was a flash port too, yes.

What is the white stuff on top?

I've made yakisoba every other night this week

>>539
Hey, that's a nice blog. You've really done a good job with the photos and the editing.

>>692
Potatoes truly are an underrated meal, they taste good while being healthy as well. Also the best thing about them is that you can easily get stuffed.

>>715
Which beer are you drinking?

>>791
I wish I remembered. Probably some local wheat beer or plain old Sierra Nevada, knowing me.

>>709
That sounds divine. I'm going to buy amaretto and chocolate tomorrow and make some.

>>710
Well ideally wasting food is never good, but I get the feeling a lot of sushis won't want to eat what they cook if it's really bad. I've seen the news articles about people managing to make eggs catch fire.

I love seasoning potatoes with romero and paprika.
Sometimes potatoes do well with a little nutmeg as wel, and of course black pepper.
Black pepper works with everything. Sometimes I like to use oregano too. Or parsley.
Besides that, there's little use of spices in my cooking. I think my food is rather bland. Most people often use either tomato sauce, cream, curry, etc. But I think that's too much. I prefer a somewhat frugal use of condiments generally.
>>618
Oh I also use ginger a lot, and garlic too (though I usually do not mix them, it's garlic xor ginger)

>>711
Did you do it?

>>731
I did! I wanted to wait for a nice rainy night to enjoy it but it took a while to come (the amaretto's almost gone).

It was heavenly, as expected, tastes even better than Italian hot chocolate which I've been trying to find ever since returning to Australia. I used 90% cacao which was very bitter to start with, but the amaretto adds the perfect dash of sweetness.

Sometimes I want to gamble for a bit, so this evening I made the following:

ingredients
- slightly moldy rice I cooked on sunday
- mussels
- onions
- carrots
- ready made pasta verde
- 4 whole eggs
- oil
- soy sauce
- few glowes of garlic preserved in chili oil

Everything fried in a pan. This will be my lunch for tomorrow and I haven't even tasted it. Wish me luck.

>>562
It was great. I will make that again (maybe without moldy rice).

i don't experiment with food all that much due to time and money constraints, but if i see something that looks good ill try to find a recipe online and make it.

So far my favorite thing that I have made would be nikuman! It takes some preparation and waiting though, and the recipe i followed called for quite a few ingredients to get the specific taste. I also ran into some problems with the dough to meat ratio, and found that it was off and i was often left with more meat than i wanted. this could have been due to me just being bad with portions and making the dough the right way. but the end result really paid off it was delicious! as soon as i finished off that batch i went back to make more

Sort of, mostly with sauces but I got a few loose recipes that take well to it. I vaguely remember a couple that turned out good.

'Fast food' Sauce
>1/4 cup mayo
>1-2 tbsp ketchup
>1-3 tsp mustard
>1 tbsp Relish (Or chopped pickles, I use whatever or just the brine)
>Sprinkle of Salt, Pepper, very light sugar (Like a half pinch), smoked paprika, Worcestershire sauce, and vinegar
Mix it up good and let it set for like half an hour to overnight. Good on burgers, fried foods, sandwiches, whatever really. Optionally add finely minced onions, onion power, garlic, or garlic powder.

Bootleg Okonomiyaki
>1 Cup each of flour, dashi stock/water
>1 Egg, beaten
>Chopped green onion or chives
>Minced sushi ginger or ginger with a splash of vinegar
Post too long. Click here to view the full text.

>Do you like experimenting with food?
Yeah. Often after gaining the basic grasp of a recipe, lets say sauteed potatoes, I do it again, but slightly change things, differently sliced, spiced, oil. Other experiments are were I'm missing one ingredient and I try to replace it.
>What are your best creations?
I say fried potato skins. You get leftover potato skins and put them on a pan with a small bit of peanut oil and start adding spices you like, I did a pinch of cumin, onion powder, garlic powder, and salt, to it while stirring them around. I stop cooking when they're crispy. Depending on how much spice I put I can eat them alone, if I put a little, or I can use them as crunchy topping,if I used a lot of powder.
I would never make the recipe alone though. Only when I have leftover potatoes. I like to add them to mashed potatoes I've made
>What were your worst creations?
Another potato recipe. It was simple sauteed potatoes, but I put way to much oil so whenever I bit into them the oil would leak out ruining the taste.I also put cheese on it which got burnt.
I also made a re-fried beans and mayonnaise taco. Everyone thinks its disgusting, but its OK
>Ever got something totally unexpected?
I tried to make beans and cheese, just a can of beans with a package of Mexican cheese dumped in, and it came out more like a chip dip than actual meal.
One time I sliced potatoes to thin while cooking them and made some pseudo chips

>>604
>anyone else a fan of hot peppers?
Well their music wasn't bad but I wouldn't call myself a fan.

Jokes aside I love spicy stuff so yes, without a doubt.

I really like spice but I'm not familiar with western spices. I mostly eat Chinese food. I tried a hot sauce made with the ingredients of pepper spray and it wasn't as hot as I thought it'd be. I feel like I reached the top of the mountain and it's quite lonely.

I love it, when food makes me sweat and cry while eating and still fuels my desire to devour more. >>606 The chinese cuisine is well designed for that purpose. When I went to china, I had not a single regular dish, that wasn't a feast to nourish from. It also goes surprisingly well with the humidity and heat down there.

It's just glorified salt. Use a pinch of it in savory dishes like stir fry to make them more savory. It's not good for those with high blood pressure (hypertension), but neither is normal salt. People that think MSG is toxic forget the basis of toxicology itself is that _anything_ at the right dose to the right person is poison. Young kids can get an allergic reaction from it (hives; swelling lips), but that can be fixed with crushed diphenhydramine in a carbonated beverage. The CO2 causes quicker absorption of the antihistamine in the stomach alleviating symptoms faster.

[protip] Carbonation can get you drunker faster harder stronger with this same technique. Use such advice with caution, 007.[/protip]

>what should I put it on?
Hearty food benefits the most from it. I add MSG to fried rice, noodle soup and vegetable based hot meals, basically anything of asian cuisine.

>is it that bad?
Every pure chemical is able to damage the body, take sodium chloride or sodium bicarbonate for comparison. However I once asked a chemist about that and he told me it is slightly more toxic than purified water.

MSG is in some natural sources too, like meat or seaweed, hence their savoriness.

>>355
I love how this thread turned into a chopsticks masterclass.
u guise r qt

I still suck at chopsticks, but it was a bit easier this time. I think my main issue is I was having a rice dish so everything (bar the larger pieces of chicken) was pretty small and hard to pick up. I'll keep working on it though, and maybe invest in some non-lacquered sticks so they don't slip and slide everywhere.

speaking of chopsticks, any clue where to find good ones?

I think raw fish is disgusting. You should try cucumber, avocado, tofu or egg. Also don't get it from the supermarket, get it fresh from a sushi restaurant. The prepackaged stuff from supermarkets has been sitting around for ages and that's now how it's supposed to be eaten.

I personally find raw fish absolutely delicious, but the vegetarian varieties of sushi are also great. Loving the crunchyness of cucumber mixed with the rice.

Don't sweat it with the hashi. You'll get there. Meanwhile you can also eat with your hands, which is what I do sometimes. If you bought take away and are sitting at home by yourself, you can do that.