/kitchen/ - tasty morsels & delights

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File: 1765839265921.jpg (203.79 KB, 1600x1200, ratatouille_2007-2-1600x12….jpg)

asian food cooking skills Anonymous 12/15/25 (Mon) 22:54:26 No.1302 [Reply]

i suck at cooking….how can i improve my asian cooking skills..please and thank you

15 posts and 1 image reply omitted. Click reply to view.

Anonymous 03/31/26 (Tue) 23:17:44 No.1374

>>1373
Yes, and bones made of glass. Also, I love black pepper so I just dump it until the entire top of my noodles are dusted black.

Anonymous 04/01/26 (Wed) 00:32:41 No.1375

File: 1775003560936.jpg (58.3 KB, 431x412, SeasonWithZeal.jpg)

>>1366
found the Whitemane

Anonymous 04/01/26 (Wed) 03:39:15 No.1376

>>1372
some people kind of like that

Anonymous 04/01/26 (Wed) 03:40:27 No.1377

>>1374
you should try making black pepper chicken then!!! mmm tasty Chinese food

Anonymous 04/01/26 (Wed) 03:41:43 No.1378

>>1375
I like this image even if I don't get the reference. I'm really happy you made a picture for my post.

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

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

whats sushis soft drink of choice

64 posts and 34 image replies omitted. Click reply to view.

Anonymous 02/12/26 (Thu) 17:31:06 No.1343

I'm drinking sunkist right now, sunkist is good

Anonymous 02/12/26 (Thu) 18:25:34 No.1344

File: 1770920733978.jpg (57.5 KB, 980x552, solo.jpg)

>>1332
Same same, but different.

Love our Norwegian Solo. Made from orange juice, rather than lemons.

Will keep an eye out for the aus Solo. I don't remember seeing one, but I might be able to find them in shops that stock Bundaberg. Bundabergs lemonade is my favourite.

Anonymous 02/13/26 (Fri) 12:08:54 No.1345

>>1342
woah sugoi weird flavors
I've never seen that Arizona, I'd have bought it too

Anonymous 03/31/26 (Tue) 12:46:49 No.1363

coke zero

Anonymous 03/31/26 (Tue) 19:32:52 No.1369

>>1342
that arizona has such an oddly pretty bottle………

File: 1768934829575.jpg (310.05 KB, 1350x1688, FW7AGXoAAcuba.jpg)

PICK 2 Anonymous 01/20/26 (Tue) 18:47:10 No.1315 [Reply]

PICK 2!

And tell us why. Chain an image of the same format, if you want to.

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Anonymous 02/27/26 (Fri) 19:01:57 No.1349

>>1348
Every single one will bring you closer to type B diabetes. That's about it. The choice is yours!

Anonymous 03/11/26 (Wed) 08:20:02 No.1350

It's D & H. Why? Because hazelnut isn't there. Obviously.

Anonymous 03/31/26 (Tue) 01:28:30 No.1360

mint chip and carrot cake
why: taste good

Anonymous 03/31/26 (Tue) 09:44:16 No.1361

>>1360
i've never managed to make anything sweet with carrots taste good. not even once! i may be cursed…

Anonymous 03/31/26 (Tue) 12:46:07 No.1362

>>1361
use only a little carrots, for color and texture

File: 1774687216279.png (2.19 MB, 1200x1200, ClipboardImage.png)

I love rome n !!!! Anonymous 03/28/26 (Sat) 08:40:16 No.1354 [Reply]

I lov romin Pleas e love roimin with mee also

Anonymous 03/28/26 (Sat) 20:59:15 No.1355

File: 1774731554822.jpg (9.57 KB, 260x194, f7FdEdG.jpg)

comprehensible

Anonymous 03/28/26 (Sat) 21:38:58 No.1356

File: 1774733937937.png (1.13 MB, 1024x1024, ClipboardImage.png)

I like Shin Ramyun. Tasty, reliable, spicy, and cheap. I like it mostly since I have good memories of having it with friends while while watching anime.

Anonymous 03/31/26 (Tue) 01:27:44 No.1359

i like Sapporo ichiban original flavor

File: 1774226322448.png (80.13 KB, 498x403, question12.png)

Best cake to bring to a new group? Anonymous 03/23/26 (Mon) 00:38:42 No.1351 [Reply]

I would like to master a cake recipe that I can make for any new social group.

What is the most universally appealing cake that isn't too simple (comes across as lazy) or complex (try hardy.)

Anonymous 03/23/26 (Mon) 10:46:46 No.1352

the most basic chocolate cake you can think of

Anonymous 03/23/26 (Mon) 13:33:56 No.1353

Chocolate cake is a little too boring. Something a little more interesting but unlikely to be an issue for allergies like pineapple upside down cake is probably the play.

Anonymous 03/29/26 (Sun) 20:41:44 No.1357

Perhaps not a true cake, but I usually go for brownies.
Very forgiving of small errors, but also easy to make better than any you can buy.
I'd suggest finding a popular recipe online, then sub some of the flour for more cocoa. Very few recipes use enough in my opinion.
Another low effort addition that people seem to love: Throw a layer of cookie mix at the bottom of the pan. Packet mix is fine, plain not chocolate works best.
You might need to pre cook it a little depending on the thickness and batter recipe.
Once that's dialed in though, soft, gooey and intensively chocolately Brownie over a light crunchy cookie layer is a delight.

Anonymous 03/31/26 (Tue) 01:26:55 No.1358

make cupcakes instead. chocolate and vanilla. any color frosting you want

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

fermentation club Anonymous 09/22/25 (Mon) 14:30:17 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.

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Anonymous 10/11/25 (Sat) 18:30:46 No.1291

>>1290
For my first kimchi I used this recipe, however the amount of garlic, onion and chili should be kept within reason.
https://www.maangchi.com/recipe/easy-kimchi

Pickling is so easy, I didn't even look up anything and just went with what the industry does: Liquid should be sweet, sour and salty to equal amounts. Spices are up to taste. I usually use mustard seeds, onion, garlic and peppercorns.

Anonymous 11/17/25 (Mon) 02:14:42 No.1297

File: 1763345682525.jpg (866.08 KB, 3024x3024, 20241103_235430.jpg)

>>1291
I've been using that kimchi recipe for a year now and it hasn't steered me wrong. My two biggest notes would be that you really should use those tiny salted shrimp she uses in the video, they impart a nice subtle fishy flavor (that I like even though I don't really care for fishy stuff), and that you should go out of your way to NOT buy cheap fish sauce. My most recent batch used some cheaper stuff and that shit still smells rank after weeks of fermenting. I'm honestly a little nervous to eat it, it doesn't smell rotten but just gross.

Pic rel, it's some delicious kimchi I made about a year ago.

Anonymous 11/28/25 (Fri) 17:58:08 No.1298

>>1297
Updating to double down on this point. The new batch with the stinky fish sauce was awful. Buy premium for that shit.

Anonymous 12/31/25 (Wed) 11:48:12 No.1311

Ya fish sauce matters. I've wanted to make my own fish sauce but still haven't yet. It works with Mediterranean stuff well.

As a replacement to fish sauce, seaweeds (like wakame etc) can fill in for making kimchi. Incorporated or soaking water. There's actually a lot the seaweeds add beyond Miami and fishiness. Some people like the really funky stinky kimchi though. It's all personalized taste.

Anonymous 12/31/25 (Wed) 11:51:34 No.1312

>>1311
Umami not miami

File: 1754005191658.jpg (87.11 KB, 750x750, ba3dc885407d6170f17783aa5f….jpg)

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.

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

Anonymous 09/03/25 (Wed) 02:46:08 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.

Anonymous 09/03/25 (Wed) 16:42:30 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.

Anonymous 09/28/25 (Sun) 22:13:52 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.

Anonymous 09/29/25 (Mon) 03:55:45 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

Anonymous 12/10/25 (Wed) 04:42:08 No.1299

File: 1765341728615.png (Spoiler Image, 555.83 KB, 572x800, ClipboardImage.png)

why did no one mention the greatest japanese snack eva?
seaweed!!!!

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

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.

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Anonymous 09/22/25 (Mon) 12:41:49 No.1272

File: 1758544908619.jpg (249.18 KB, 850x1125, sample_8f58611c0be81cdb1f7….jpg)

>>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

Anonymous 09/23/25 (Tue) 01:49:30 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!

Anonymous 09/27/25 (Sat) 03:07:04 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…

Anonymous 10/24/25 (Fri) 17:35:17 No.1293

File: 1761327317325.jpg (486.88 KB, 1000x1333, MicrowaveSalad.jpg)

Any other microwave salad enjoyers here? As it gets colder I like my salads to be warm. Works best with spinach or other tougher greens, lettuce doesn't take the microwave so well.

Ingredients:
Spinach
Pickled vegetables
Cheese
Turkey
Salad dressing

Anonymous 11/11/25 (Tue) 19:07:14 No.1296

File: 1762888033858.png (376.24 KB, 2000x2500, ClipboardImage.png)

Lately my drunk snack of choice has been a hoagie bun, which I slice in half and add a thin layer of Vegemite in-between the slices. It's like an impromptu uncooked Vegemite sandwich, and it does the trick real nice. It's filling and super salty.

File: 1475555572070.jpg (125.13 KB, 1280x800, 2016-10-03-202749.jpg)

Cooking and Recipes General Anonymous 10/04/16 (Tue) 04:32:52 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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Anonymous 12/31/24 (Tue) 02:50:49 No.1074

File: 1735613449405.jpg (541.5 KB, 1227x1500, 5d509ec8ee27e82fc16d752904….jpg)

>didn't actually boil the mixture between cream and milk
>used skimmed milk instead of whole milk
>used artificial vanilla instead of real extracts
>mixture between egg yolks and sugar wasn't solid and it was liquid as fuck
>didn't use a proper ramekin and just very small bowls instead
>might not get cooked properly
Awwww yeeeee this creme brulee is gonna SUCK

spicy bread buns Anonymous 01/05/25 (Sun) 11:48:25 No.1077

File: 1736077704390-0.png (699.11 KB, 888x717, ClipboardImage.png)

File: 1736077704390-1.png (549.2 KB, 667x675, ClipboardImage.png)

> difficulty
easy, 30 minutes of work, about 2 hours until done

> ingredients
1/2 cup milk
1/2 cup water
1 pack dry baking yeast
2 cups flour (wheat)
2-3 tablespoons olive oil
1-3 tablespoons hot chili flakes
salt and cumin to taste

> preparation
Combine milk, water, oil and yeast in a bowl. Mix in the flour until you get a very sticky dough. Cover in a bowl and let it rise for at least an hour at room temperature. Add spices and mix again. Form balls or just scoop out chunks of dough and put them on baking paper. Let these rise again for a bit, then put them in a preheated oven at 180°C for about 20 minutes.

The cumin pairs really well with the taste of white bread and chili to create a extra savory version of a yeast bun. Great as a side for soups and meat.

Anonymous 01/11/25 (Sat) 23:11:07 No.1078

easiest recipe I make all the time, rice cooker chicken:
along with rice in the rice cooker as you normally would cook it add
some frozen vegetables
1 or 2 skinless boneless chicken thighs
soy sauce
sake
pinch of sugar
MSG
that's it, just use the normal rice cooking setting. if you want, you can then pan fry the chicken afterwards on high heat just to get some browning on the outside. The chicken flavours the rest of the stuff while it steams, so the whole meal has a nice chicken-broth type taste.

Anonymous 11/05/25 (Wed) 18:12:02 No.1294

File: 1762366321268.jpg (154.89 KB, 850x523, blank_room_soup_BA.jpg)

Hi, I never took cooking very seriously at all before but now I have spare time on my hands and I want to try out some actual recipes, can someone post good cook books that contain [ Tasty, Filling and cheap ] foods please?
I heard old cookbooks were good but looking for good info online nowadays is a Sisyphean task.

these are the only two cookbooks I have currently
(Young, Nikki - Recipes for the 21st Century Hunter Gatherer)
https://sushi rollfile.co/1h2mdZIpOLw6xM1/file

(backwoods cooking)
https://sushi rollfile.co/dZa7ROWYV1Cp7ty/file

Anonymous 11/05/25 (Wed) 18:14:19 No.1295

>>1294
Links got messed up because of word filters
replace sushiroll with " a_n_o_n " removing the underscores.

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

sauces Anonymous 09/09/25 (Tue) 17:59:31 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.

Anonymous 09/09/25 (Tue) 18:01:55 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.

Anonymous 09/12/25 (Fri) 18:36:05 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.

Anonymous 09/29/25 (Mon) 11:28:16 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

Anonymous 09/29/25 (Mon) 12:39:52 No.1287

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

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