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/kitchen/ - tasty morsels & delights

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Remember to keep it cozy!

File: 1758551416981.jpg (112.49 KB, 1500x1185, whole-cabbage-kimchi-21676….jpg)

 No.1273[Reply]

Every now and then I feel like fermenting something. What have you fermented recently? Pickling is fine too although not as cool. Brewers and winemakers feel free to share your experience.

I just started a new batch of kimchi with chinese cabbage, carrots and the usual onion, garlic, chili mix, as well as fish sauce. I found out, that the fish sauce is a huge turn off for western people, so if you want to share it with family and neighbors, better skip it.
2 posts omitted. Click reply to view.

 No.1277

>>1275
Fermentation process kills most harmful things. It's one of the reasons why fermented foods were so common, it made food safer to eat and possible to store for longer periods of time.

 No.1281

>>1275
it's generally very easy to tell when a ferment goes bad. Just use your senses. Does it smell really bad? can you see visible mold on top? Does it feel slimy? does it taste rotten? Evolution actually gave us very good tools for detecting off food. If it seems off, just don't eat it. It can be a little annoying to throw out a ferment that's taken some time, but ultimately, if you have to throw away some veggies and salt it's not gonna break the bank. But, as long as you have a scale and can follow instructions, chances are it won't go wrong. People have been fermenting foods for thousands of years without the precision instruments and information than we have now. It turns out it's extremely easy.

 No.1283

File: 1759096761395-0.jpg (2.79 MB, 2296x4080, 20250823_163923.jpg)

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>>1273
I was going to make plum wine, but my tree is sick. Some kind of fungal disease from what I can gather online. Doing what I can to make sure the disease doesn't get worse. See attached pics.
Even though the plums aren't ripe at all they deteriorate and die.
At least some of the harvest is still okay, and if the net is to be trusted it gets killed by 3min at 43°C, so I made jam of the okay seeming fruit instead. The jam making entails simmering temps for half an hour, so I feel safe to eat that, but I'd still feel icky about making plum wine out of it.

>>1274
If you have an ikea near you they have nice jars with glass lids that last forever (except they (at least here) have stopped selling the replacement gasket seals on their own, but with things like ginger bugs you can just omit the gaskets anyways and just place the glass tops on top, if you'd seal with gaskets they'd explode)
On the ginger bugs, I would guess rather than letting them sit too long you just had the fill level way too high. The time I had a ginger bug it was fizzing too much not to hear it when in the room but kept within it's jar all the same.

 No.1288

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>>1283
Weck is a well known brand for jars around here. They are made of heat resistant glass with glass lids and there are rubber rings and clamps to seal them.

For my fermentation projects I usually just use a commercial, cleaned pickle jar. They are basically free and can safely be used at least once for your own stuff. By the time I make a new batch, I have another empty pickle jaw, because pickled cucumbers are delicious and not too expensive to buy from the store. There is also no concern about microbe cultures with them, so I only pickle stuff, I can't get from the store right away, like eggs or cabbage.

 No.1289

>>1283
That sucks, looks like it might be "brown rot". At least it's one of the more treatable plant diseases.


File: 1757440770543.jpg (205.17 KB, 2000x1333, gochujang-sauce-4002864942.jpg)

 No.1265[Reply]

Recommend your favourite sauces/pastes! I'll start with korean chili bean paste. Gochujang is incredible and irreplaceable because of its unique falvour.

 No.1266

File: 1757440914871.jpg (93.35 KB, 900x1260, Thai-Satay-Chicken_8-19708….jpg)

Another very distinct one is satay sauce. It's based on peanuts, but also very spicy. Great for soups, salads, barbecue and everything in between.

 No.1269

File: 1757702164550.png (1.73 MB, 1502x847, sweetnsour.png)

Wanted to get vegetarian sushi at the outskirts but it was a bit late and they didn't want to prepare it. As a consolation prize I got a local variation on sweet and sour chicken. I like the sauce a lot, even if this iteration is rather unorthodox.

Picrel tactically cropped, my hunger was stronger than my will.

 No.1286

File: 1759145296429.pdf (1000.66 KB, Manicotti Recipe_250929_06….pdf)

My boyfriend an I are all about making different pasta, right now our best dish is a baked manicotti thar we stuff with fresh ricotta, mozzerella and goat cheese. I got a recipe PDF that I slapped together if any sushis are interested

 No.1287

>>1286
I misread the title as sauces/pastas…


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 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.
6 posts and 2 image replies omitted. Click reply to view.

 No.1262

>>1250
It feels even worse getting the bacteria in your mouth all over the keyboard.

 No.1263

Guys, don't get the seaweed flavored version of these. I thought they were just playing around. These actually taste strongly like seaweed. Bruh.

 No.1264

I like the variety of dried fish and seafood they have in Japan. Living in a landlocked state, this is something I miss.

 No.1284

>>1263
I'm jealous, they're not available near me and I really liek seaweed flavoured snacks.
Why would you be let down that they actually taste like what they advertise?
>>1264
What's the nommiest snack available around your area?
>>1250
That's horrifying. Might as well just wipe your hands on your pants, as some of my friends/exes did instead of having proper snacking hygiene.
At a gaming night an acquaintance was snacking on fatty snacks and did NOTHING before grapping the controller again after munching. Playing with that controller afterwards was like handling an oil spill.

 No.1285

>>1284
>Why would you be let down that they actually taste like what they advertise?
I thought it was only going to be lightly seaweed-esque in nature, maybe slightly salty with some flakes while smelling of the ocean on a potato snack. It's seaweed flavored potatoes, very bizarre experience for the tastebuds.
I bought two bags of them and I finished one and occasionally munch on the second one nowadays.

Also, I bought those sweetened sundried tomatoes. It reminds me of eating something… maybe hawthorne candies around lunar new year. I like them but I can imagine advertising tomatoes for snacking purposes isn't going to take off in America any time soon. I think the brand was called 太陽の恵み


File: 1468876295441.gif (1.66 MB, 540x603, vapor_cat.gif)

 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.
91 posts and 22 image replies omitted. Click reply to view.

 No.1270

Now that someone mentioned soy sauce I just wanna say that I've been adding it really often to my meals now, to not say almost all rice and noodle bowls that I cook use a lot of it.
Really surprised as to why I didn't discover it sooner

 No.1271

>>1017
Sushi's, please dont use mayo as white sauce… please. White sauce/alfredo is like 4 ibgredients max and is super easy to make. I know this is a doshigatai recipe but nobody is beyond the point of throwing butter, cream and cheese in a sauce pan.

 No.1272

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>>1271
1. I literally am beyond that point some days
2. I don't normally have cream and cheese on hand
3. Mayonnaise is naturally lactose free
4. I don't even like alfredo that much

 No.1276

One really easy dish to make are peanut sauce noodles. Boil the noodles in a pot of water, and mix up peanut butter, soy sauce, a bit of vinegar, and chili flakes in a bowl. You can also add cut up green onions if you feel like it, it's not too hard and it adds great textural contrast. Then, just drain the noodles (keep a bit of the water in the pot though), and add it to sauce. Mix it up and enjoy!

 No.1282

File: 1758942424170.jpg (117.82 KB, 674x1200, tumblr_732d2bd1e1d372dcd65….jpg)

it's hard for me to remember to eat or put much effort into cooking, so i usually stick by the combination of carb + protein + veggie
carb: tortillas, sandwich bread, pasta, rice
protein: ground beef, chicken, tinned fish, veggie burgers, sausage
veggie: spinach is a favorite of mine and what i primarily use but i also like broccoli, aromatic veggies of course like garlic and onion

i'll cook ground beef (or heat up black bean burgers, i like the brand morning star) with aromatics and herbs and wrap into a burrito with cheese, and pan fry it.
i'll also have bacon fried rice with a standard vegetable mix of peas, carrots, etc. tinned salmon/tuna for pasta dishes, i don't like my pasta dishes heavy with sauce so i just use butter and olive oil, herbs, and mix it all together with pasta water. reduce the sauce and it'll be all nice and combined…


File: 1740435729576.jpg (104.4 KB, 1500x1118, GKGV7t5a4AQjUnr.jpg)

 No.1198[Reply]

whats sushis soft drink of choice
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 No.1242

File: 1754410168932.jpg (18.65 KB, 736x693, 3e03d875ebe05085fd2a460462….jpg)

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

 No.1249

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apple sidra and cc lemon

 No.1261

>>1198
I can't lie, they really innovated with Baja Blast. While most soft drinks just taste like sugar water to me, Baja Blast still does but with a strong acidic note at least. Even lemon-lime sodas like Sprite don't really do it for me anymore.

 No.1278

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>>1198
usually redbull whether it be original or without sugar everytime I go out and sit by the lake

mint tea is also nice especially every morning

also try mixing milk with coca cola or pepsi and or Freeway cola, surpisingly delicious, try and experiment with the ratios but for a full experience the ratio between cola and milk should be roughly 1:1

 No.1279

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>>1278
Never thought I'd run into Pilk enjoyers on sushi


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 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.

 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.

 No.1254

File: 1755556596289.jpg (173.7 KB, 619x933, f4sg9fksjcuz.jpg)

>>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.

 No.1255

File: 1755584888968.jpg (255.96 KB, 1638x2048, GyfDdpkasAANlTf.jpg)

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.

 No.1257

NEVER cook beans in a slow cooker. They contain a toxic component called Phytohaemagglutinin, which gets destroyed by regular cooking methods, but not at the low temperatures of a slow cooker. Beans prepared this way can lead to serious food poisoning.

 No.1260

>>1257
This is mostly a problem with kidney beans only right? The concentrations of the toxin are too low in other beans.


File: 1756653479829.jpg (547.38 KB, 3200x3360, rice cooker is cooking the….jpg)

 No.1256[Reply]

I love jasmine rice. The smell makes me feel at home. What is your favourite rice/rice-based dish?

 No.1258

>>1256
rice & canned fish & pickled vegetables. It's easy and reasonably healthy.

 No.1259

White with a drizzle of sesame oil and a sprinkle of salt. Yummers………. And then a slab of grilled fish on top if I'm splurging.


File: 1465358981157.jpg (2.58 MB, 3456x2304, IMG_3263.JPG)

 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.

 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

 No.1184

File: 1752499357716.jpg (142.95 KB, 1179x800, puerh_portion_cakes.jpg)

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.

 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.

 No.1188

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

 No.1251

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


File: 1754694219842.jpg (139.61 KB, 1024x1024, 6808-Purple-4033714729.jpg)

 No.1194[Reply]

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

 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.

 No.1196

File: 1754695509548.jpg (11.75 KB, 228x430, 43623c1e8dd39344c9ee916748….jpg)

I don't like the taste of sugar much.

 No.1197

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

 No.1243

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

 No.1244

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


File: 1490695696442.png (225.69 KB, 1000x950, e215349032893cb30e53476411….png)

 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.

 No.1174

>>1126
try adding a crapton of dill

 No.1175

breakfast bars and energy drink

 No.1178

My wife usually makes eggs

 No.1181

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

 No.1187

Cornflakes (with milk) and coffee


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