/kitchen/ - tasty morsels & delights

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File: 1755547282136.jpg (470.52 KB, 1816x1436, 2cf6cd9308fa38ca6151784201….jpg)

Food Harm Reduction Anonymous 08/18/25 (Mon) 20:01:22 No.1252 [Reply]

Wanted to make a thread for PSAs and info nuggets about food toxicity & safety that should be common knowledge, for the general health of the poster population. Make sure to verify information on your own.

Anonymous 08/18/25 (Mon) 20:03:37 No.1253

Rice
At least according to my countries food safety org, rice often have high levels of arsenic (brown rice is worse than white). They say it contains 10x the levels of arsenic compared to other grains, though they don't specify which kind of rice that is in comparison to, or if it's the average. It's recommended to not have it as your primary carb source. Boiling it like pasta (lots of water that you pour off rather than boiling dry) can reduce it quite a bit.

Cooked rice leftovers should be put in the fridge as soon as it has cooled enough, as the toxic stuff that can be created in it if left out is not destroyed by heating the leftovers later. Might not be very likely to occur, but it's still a gamble to disregard.

Champignon, button mushrooms, crimini, portabellos (they're all the same mushroom)
These should be eaten properly cooked. Contains a substance that's bad for you in the long run, which is partially destroyed when cooked.

Anonymous 08/18/25 (Mon) 22:36:36 No.1254

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>>1253
Arsenic content in rice depends on 2 factors:
1. Soil. Rice grown in soils with higher arsenic content accumulates more rice in the grains. Depending on your country, there may be maps available showing arsenic concentrations in soil.
2. Degree of processing. Arsenic is more concentrated in the bran (brown exterior layer) than the endosperm (white center). So white rice (which is really just brown rice with the bran removed) tends to be lower in arsenic. But white rice is also lower in vitamins for the same reason (vitamins are also more concentrated in the bran), so it's a tradeoff.

Sickness from reheated rice is usually from Bacillus sp. toxins. Bacillus sp. forms spores that are highly resistant to heat and may survive boiling/desiccation. Uncooked rice often has some inactive spores in it that get activated by the cooking. It's not usually a problem in freshly cooked rice or rice that is refrigerated soon after cooking, but if you leave cooked rice at lukewarm or room temperature for hours, the spores can grow into bacteria which then start multiplying on the cooked rice and produce toxins.

Anonymous 08/19/25 (Tue) 06:28:09 No.1255

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Simply killing mold is not enough to make moldy food safe. Freezing or cooking the mold will usually kill it, but it doesn't break down the mycotoxins produced by the mold's growth, which is what makes you sick. Some mycotoxins can even been boosted by high heat. You can cut the moldy section off of most hard foods, as long as you cut at least 2cm off from the nearest visible patch. However, soft foods like bread can spread mold very quickly in a way that is hard to see. So you should just throw the whole thing away.

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Tea Thread Anonymous 06/08/16 (Wed) 04:09:41 No.2 [Reply][Last 50 Posts]

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.

169 posts and 57 image replies omitted. Click reply to view.

Anonymous 04/23/25 (Wed) 05:00:38 No.1130

I've been becoming more of a fan of oolong tea, I really like that it has a delicate taste but with more body to it than a green tea. It's a good balance between green and black teas.

Are there any good loose-leaf brands? I have been meaning to get into it.
Are there are

Anonymous 07/14/25 (Mon) 13:22:38 No.1184

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Restocked my tea stash, haven't had any puerh in years. This will last me quite a while. One cake each of sheng and shou, also one packet each of portion sized mini cakes, sheng (round in paper) and shou (squares) also. The sheng cake smells delightful. Only tried the shou portions yet and they're fine everyday tea, the leaf pieces are more like the small stuff you'd find in a teabag than the big pieces of a real cake. The sheng mini ones look like they're the regular leaf size though.

>>983
Know I'm way late in replying to this, but maybe somebody else browsing past will find the info helpful anyway.
Since you can brew the same leaves so many times over with most puerh it's good to have a very small teapot if you're only making for yourself. I don't even use a teapot myself, just a cup of roughly the same size as the cup I'll pour it over into through a sieve. Can use a small plate as a lid. For the money of a decent teapot I can get several small cakes of puerh instead.

Anonymous 07/14/25 (Mon) 20:44:23 No.1185

File: 1752525863269.jpg (83.9 KB, 793x700, strainer.jpg)

Forgot to add, also picked up a extra large tea strainer at the same place. Always found it annoying that the regular sized ones get completely filled and clogged by the tea when it swells up so it doesn't allow any flow through at all. Which is why I never use them and instead use method described in post above.

Hoping this will fix the issue and let me have a bit simpler prep for loose leaf. There was even a size even larger but that won't even fit inside my regular cups.

Anonymous 07/18/25 (Fri) 09:24:45 No.1188

At the moment, i am preparing my favourite tea; raspberry mint green tea
It is time for comfy

Anonymous 08/16/25 (Sat) 21:52:07 No.1251

I'm drinking some W2T Wood Slut. Probably my favorite shou puer.

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snacks Anonymous 07/31/25 (Thu) 23:39:52 No.1190 [Reply]

These are insane to me. Why didn't America (or I guess France, they like beurrrrrre too) invent this? I love these.
Anyone got any good Japanese snacks they like to munch on? I'm not a big snacker but I'm open to snacks during the summer when it feels just too hot to cook.

1 post and 1 image reply omitted. Click reply to view.

Anonymous 08/01/25 (Fri) 18:38:43 No.1192

File: 1754073523475.jpg (24.75 KB, 288x500, baked_fish_crackers.jpg)

Not japanese per se, just inspired, but I really enjoy any wasabi flavoured snacks. Wasabi nuts (peanuts in a green spicy crunchy baked shell) are a favourite. Wasabi flavour chips/crisps are amazing, a shame most stores around here don't even stock them, have to make a special order online.

Also gotta say, I always felt chips/crisps and peanuts never felt right as a snack to beer for me even though it's supposed to be a classic, flavours clash, but pic related are really good as a beer snack. Complements beer real nice. Would be even better if they had seaweed flavoured ones, but you have to go to an asian imports store to get seaweed snacks.

Anonymous 08/11/25 (Mon) 06:46:46 No.1246

How do you deal with eating snacks in front of the computer?
I haet getting my hardware greasy, so I use either chopsticks or a spoon for harder to grab small stuff.
I bet some of you have greasy, oily, filthy mice & keyboards…

Anonymous 08/11/25 (Mon) 12:02:34 No.1247

>>1246
they're cleanable…

Anonymous 08/11/25 (Mon) 13:43:05 No.1248

>>1246
I don't eat at my computer ever. Also, I have a statue of a mythological figure on my desk who is known for not eating too much (He Xiangu), kind of as a reminder to not fall into bad habits.
I usually snack on my walks through the park though.

Anonymous 08/13/25 (Wed) 15:23:23 No.1250

>>1246
Just lick your fingers clean before continuing typing. I tried using chopsticks before, but it feel wrong.

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Anonymous 02/24/25 (Mon) 22:22:09 No.1198 [Reply]

whats sushis soft drink of choice

40 posts and 21 image replies omitted. Click reply to view.

Anonymous 07/07/25 (Mon) 02:01:15 No.1239

>>1238
always loved Garak's cultural exchange moments

sks !DMljOvD5IE 07/07/25 (Mon) 04:01:07 No.1240

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You haven't lived until you tried real creme soda

Anonymous 08/05/25 (Tue) 04:05:53 No.1241

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I got to try a pear cardamom artisan soda from France recently, I liked it quite a bit. A mild and complex taste, great for sipping on its own, with no need to mix it. It came in a 1l bottle with a rubber stopper, something I wish all artisan sodas would do.

Anonymous 08/05/25 (Tue) 16:09:29 No.1242

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My dad and I are Monster addicts but otherwise I really just prefer making my own tea or just water.

Cyan 08/13/25 (Wed) 04:35:33 No.1249

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apple sidra and cc lemon

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Simple cooking Anonymous 07/18/16 (Mon) 21:11:35 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.

85 posts and 18 image replies omitted. Click reply to view.

Anonymous 06/13/25 (Fri) 01:21:39 No.1159

File: 1749777699502.jpg (386.87 KB, 1332x1000, mmmmSlop.jpg)

Slop
Cabbage
Carrots
Pickled onions
Olive oil
Apple cider vinegar
Soy sauce
Maseca
Eggs

Simmer vegetables in oil, vinegar, and soy sauce until tender. Add maseca and eggs, and cook until eggs are solid. Best enjoyed while watching isekai anime or summer romcoms.

Anonymous 07/15/25 (Tue) 22:27:30 No.1186

Sauerkraut is really nice in soups and stews, just make sure to give it a rough chop before you put it in to not get long stringy pieces.
It's really salty so it replaces any need to add salt to the dish, and it has a nice acidity to it that's unlike (apple cider or balsamic) vinegar which I find a bit too round in some dishes.

If you're adding kimchi to a dish (while cooking, this might not work as well when used as a side, haven't tried) you could probably replace half with sauerkraut to make it cheaper while still maintaining a similar flavour. I find they work great together.

Anonymous 07/22/25 (Tue) 10:02:17 No.1189

File: 1753178537173.jpg (131.69 KB, 1461x999, slop.jpg)

>>1159
I tried my hand at making slop. Didn't have all the ingredients so had to substitute some.
Boiled som mung beans and put to the side. Fried up a large onion, some carrot, parsnip, garlic. Added some freshly ground mustard seeds, cayenne, tomato paste. Let fry a bit extra. Then a box of chopped tomato, and water using the box to rinse out all the tomato stuck to the sides, some basil. Boiled until veggies are almost tender.

Then took some ladles of that into another pot, get it bubbling again and add a little bit of oats and a dusting of ceylon cinnamon, adding a bit more water from a kettle so it's not dry. Cook until oats are soft, adding more water if it gets too dry before then. When done mixed in the mung beans.

Was some decent slop actually. Only critique is that I could have skipped the parsnip, didn't combine as well as the rest. A potato would've been good I think.

Ingredient list:
mung beans
oats
onion
carrot
parsnip (skip this)
canned tomato
Post too long. Click here to view the full text.

Anonymous 08/03/25 (Sun) 05:42:55 No.1193

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I feel like not enough people know about the easy modular soup recipe.

Start with 1 root vegetable and 1 or more aromatics (such as onion/garlic). Saute the vegetables in a pan, and set aside. Add a protein of your choice (stew cut beef, chicken cutlets, polish sausage, etc) and cook until the fat is rendered. Drain, and place both the protein and the vegetables in a pot over medium heat. Quench with 1 liter of broth of your choice (match the protein if possible). Bring to a boil, and add 1 seasoning (salt usually) and 1 or more spice (black pepper and cayenne pepper work great). Reduce to a simmer, and add some filler (rice/okra for gumbo, dumplings, or noodles). You now have a soup that will last for several meals, and is healthy and tasty.

Anonymous 08/11/25 (Mon) 06:39:12 No.1245

A tip I learned recently, scrambled eggs get better texture if you mix a bit of corn starch powder with water and pour it into the raw eggs as you break them up. I do something like a teaspoon for three eggs. I haven't tried side by side yet, but they get softer I think? Supposedly potato starch powder should work even better because of its chemical properties but I haven't tried that yet.

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【ソフトドリンク】soft drinks Anonymous 08/08/25 (Fri) 23:03:40 No.1194 [Reply]

What are your favorite soft drinks? I'll start with grape soda.

Anonymous 08/08/25 (Fri) 23:09:22 No.1195

File: 1754694561981.jpg (19.87 KB, 500x500, aloe-vera-a-luna-254942294….jpg)

My recent discovery: Aloe drink, tastes similar to grape soda and contains small pieces of aloe, non-carbonated.

Anonymous 08/08/25 (Fri) 23:25:09 No.1196

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I don't like the taste of sugar much.

Anonymous 08/09/25 (Sat) 23:44:53 No.1197

There's a soft drinks thread already, though it's in /lounge/ (top row in catalog) so understandable to have missed it.

Anonymous 08/10/25 (Sun) 09:01:13 No.1243

How did I forget to move that thread here? I am sorry, please continue in >>1198.

Anonymous 08/10/25 (Sun) 19:09:25 No.1244

>>1243
Ah, I searched the catalog for it, but came to the conclusion, that I had dreamed.

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Anonymous 03/28/17 (Tue) 10:08:17 No.254 [Reply][Last 50 Posts]

What do you guys eat for breakfast?

i usually eat fried eggs, coffee with milk and sometimes i buy something to eat at uni

159 posts and 35 image replies omitted. Click reply to view.

Anonymous 06/24/25 (Tue) 21:59:51 No.1174

>>1126
try adding a crapton of dill

Anonymous 06/24/25 (Tue) 23:37:23 No.1175

breakfast bars and energy drink

Anonymous 06/25/25 (Wed) 16:55:30 No.1178

My wife usually makes eggs

Anonymous 07/02/25 (Wed) 15:34:28 No.1181

Coffee and any kind of sweet pastry to go with it. If I'm out I'll get a breakfast sandwich.

Anonymous 07/18/25 (Fri) 06:50:28 No.1187

Cornflakes (with milk) and coffee

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File: 1470757456564-1.png (36.09 KB, 366x300, hario_slim.png)

Espresso Thread Anonymous 08/09/16 (Tue) 15:44:16 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

39 posts and 16 image replies omitted. Click reply to view.

Anonymous 03/01/25 (Sat) 00:25:52 No.1107

>>1089
Moka pots are awesome IMO, especially for those of us who are unwilling/unable to dole out the cash for a decent espresso machine. I normally drink medium-light roasts, which I like to brew with my v60, but I looove taking out my moka pot whenever I have a nice dark roast, very cozy

Anonymous 05/08/25 (Thu) 01:03:57 No.1137

Anybody used/using a phin brewer? Only just found out that they even exist the other day. They seem very neat and cute, considering picking one up.

>>1089
Moka pots are real nice. Associate them with an old friend cause over at his place is the only place I've ever seen one.
I am slightly skeptic towards them though since most of them are made of aluminium. Have read that when you cook acidic things some aliminium dissolves into whatever you're making, which is why you're not supposed to cook stews and such with acidic things like tomato or vinegar in portable stoves using aliminium cookware. Supposedly it's bad for you in the long term. And since coffee is acidic, well yeah. Maybe I'm just paranoid.

Anonymous 06/13/25 (Fri) 17:09:38 No.1164

File: 1749834578345.png (734.49 KB, 640x843, ClipboardImage.png)

>>1089
I have a smol version of that.

Anonymous 06/14/25 (Sat) 00:46:31 No.1166

>>75
i used to have a Saeco Incanto that i really liked, but it was a gift and i can't actually afford to buy an espresso machine at all. so when i broke it i just bought a moka pot and a baratza grinder. not as good but still real nice coffee.

Anonymous 07/06/25 (Sun) 00:46:50 No.1183

File: 1751762810303.jpg (19.2 KB, 700x700, coffee_kettle.jpg)

Picked up a coffee kettle earlier, been wanting one a while but couldnt find a good one online. Happened across one unplanned in a store looking for something else. Have a portable stove so it's all good to go.
Was already planning to hang out in the woods with a friend soon so it'll be nice to be able to fix up a fresh pot of coffee instead of bringing a thermos.
Just gotta do some research on how to brew good coffee in it and make a test run or three. Any tips would be mightily appreciated.

File: 1749917147925.jpg (Spoiler Image, 276.63 KB, 1200x1200, Sticky Asian Chicken Thigh….jpg)

Sticky Asian Chicken Thighs Anonymous 06/14/25 (Sat) 16:05:48 No.1167 [Reply]

Savor the Flavour

Anonymous 06/14/25 (Sat) 16:35:38 No.1168

hot thighs are my weakness

Anonymous 06/24/25 (Tue) 12:35:36 No.1172

File: 1750768536430.jpeg (Spoiler Image, 29.32 KB, 474x474, th-1033916234.jpeg)

I love salmon noodles.

Anonymous 06/25/25 (Wed) 09:03:18 No.1176

>>1167
Do you have a recipe that you follow?

Anonymous 07/05/25 (Sat) 12:52:23 No.1182

>>1176
No, but feel free to share.

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Anonymous 08/08/18 (Wed) 06:13:46 No.454 [Reply]

I made noodles :)

23 posts and 11 image replies omitted. Click reply to view.

Anonymous 06/13/25 (Fri) 04:12:45 No.1161

>>1155
Sunny side up, folded over and added as a topping to the bowl.

Anonymous 06/20/25 (Fri) 10:35:54 No.1169

>>1139 back, finally found a vegetarian replacement for the Nongshim Seafood. Their (Nongshims) Ansung tastes very similar just not as much ocean flavour.

Anonymous 06/23/25 (Mon) 22:48:32 No.1170

>>1154
There is 2x and 3x extra hot buldak if you look for it

Anonymous 06/24/25 (Tue) 12:18:17 No.1171

I needed something quick, cheap and hot, so I tried some SPAM in my Ramen.
I've haven't eaten SPAM for most of my life, so I wasn't expecting how salty it was…

Anonymous 06/28/25 (Sat) 19:45:43 No.1180

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>>1170
The red package I mentioned was the 2xSpicy I think. It was noticeably hotter and I felt it in my stomach. If you add enough additional ingredients like veggies, tofu, meat, eggs or fish it might however be the better choice. I'll have to try it again, when I find it. While I'm not a huge fan of the noodles, the broth is delicious.

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