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/kitchen/ - tasty morsels & delights

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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.


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 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.


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 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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 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.

 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

 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.

 No.1164

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

>>1089
I have a smol version of that.

 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.

 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)

 No.1167[Reply]

Savor the Flavour

 No.1168

hot thighs are my weakness

 No.1172

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

I love salmon noodles.

 No.1176

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

 No.1182

>>1176
No, but feel free to share.


File: 1533708825874.jpg (88.54 KB, 678x904, 20180807_231212.jpg)

 No.454[Reply]

I made noodles :)
23 posts and 11 image replies omitted. Click reply to view.

 No.1161

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

 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.

 No.1170

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

 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…

 No.1180

File: 1751139943239.jpg (183.34 KB, 820x1025, Samyang-Heat-Scale_820x-30….jpg)

>>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.


File: 1468450911400.jpg (41.67 KB, 480x351, soup.jpg)

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

 No.781

>>17
Try making them with a roux
Heat up some oil in the pan you're gonna be cooking, put in some sifted flour and let it cook a bit. Once it's ready if you scrape the bottom with a wooden spatula, it should make a clear path and the flour/oil mix should be pinkish at the sides of it.
That's when you add water (room temperature) or stock or whatever else you are using and whisk until you develop Rhabdomyolysis or the water starts to boil. Then you put in the veggies and whatever else you want. Scrape the bottom of the pan every 3-5 minutes when it's boiling, otherwise keep mixing it with a spatula or something when it's not boiling but still cooking, or flour will fry itself to the bottom of the pan. You can also thicken the soup just by adding flour (usually leaves an aftertaste and isn't as nice) when it's boiling or even using stale bread (traditional for Ghoulash).
I'd suggest this for anyone wanting to make soup in this thread. It's basically the easiest way to make an incredibly filling soup if you're on a budget.

 No.782

>>776
Yo, add some type of heavy cream in the middle (the type that holds the shape but isn't too strong in flavour, forgot the name you should know what I mean) and fresh croutons into that.

 No.1163

File: 1749831387662.webm (17.1 MB, 426x240, Spanish Garlic Soup - Sop….webm)

This is great.

>>756
Yes, I meant button mushrooms. Nowadays I fry them before adding them to soup for some extra flavor. Cooking is learning.

 No.1165

File: 1749840115741.jpg (3.59 MB, 3000x4000, 20241018_011813.jpg)

I like to make mutternut squash soup and chili in the winter. The butternut squash i get from a a box but I always make chili from scratch.

Pic is my green chili

 No.1179

File: 1750896244878.jpg (28.71 KB, 612x408, istockphoto-626176566-612x….jpg)

yum


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 No.1020[Reply]

Let's all love ginger.

Do you like ginger? How do you prepare ginger? Do you store fresh ginger or are you okay with using it dried/powdered? Do you make ginger ointment, candles or anything else? Tell me all about ginger!
4 posts and 1 image reply omitted. Click reply to view.

 No.1156

File: 1749764742162-0.jpg (70.06 KB, 743x800, sina_ginger_candy.jpg)

File: 1749764742162-1.jpg (107.45 KB, 1425x900, sina_ginger_candy_diver.jpg)

File: 1749764742162-2.jpg (59.64 KB, 1100x448, sina_ginger_candy_tea.jpg)

These thingies are probably my favourite candy.
Come in mango (very yummy) and peppermint flavour as well. Lemon and orange too, but I've never seen those in stores. The base flavour is still ginger just to be clear.
They're really chewy though, wouldn't recommend if you have dental fillings.
Supposedly you can make ginger tea with them as well, but I haven't tried that out yet.

I don't really get why they would be good for scuba divers though? The vehicle travel makes sense since ginger should be good for nausea. For singers makes sense, it being good for a sore throat. But scuba diving?

 No.1157

>>1156
I think it's more about the boat ride out to the dive site, apparently seasickness is a common problem for divers. A lot of scuba divers don't want to take dramamine or other pharmaceuticals because they can cause drowsiness, and you need to be alert when diving.
Kind of redundant with the boat icon though.

 No.1158

I've been meaning to make ginger beer for a while already. I've made a few bugs but they always overflow or autolyse. I should try again one of these days.

 No.1160

File: 1749778392685.jpg (353.05 KB, 1638x2048, GsxW2fJawAAooAL.jpg)

Ginger syrup is easy to make and can be a great addition to many cocktails. Peel and dice fresh ginger, and blend with a small amount of water until pulverized. Strain through a cheese cloth, measure your juice, and add to a pot. Bring to a boil, and add 1.5x as much sugar as juice you measured. Reduce to a simmer, stirring constantly with a non-metal spoon. Once the juice has reduced to a think syrup, add to a sterilized bottle and allow to cool. Now you can add 10-15ml of this syrup to soft drinks or cocktails to give it a sweet and spicy kick. Also adds well to tea!

 No.1162

Tried making the ginger tea from >>1156
Kinda meh honestly, not nearly as good as just eating the candies like they are. Takes like 5-7 minutes of stirring to get them completely dissolved too.

Better to get some instant ginger tea packets made of ginger extract, then you can decide how sweet you want it yourself. Can use them in stews/soups as well since they're unsweetened, for a different flavour than ground ginger.


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 No.1114[Reply]

can someone please make hash browns and weigh how much potatoes you use and also weigh how much water you squeeze out?

i'm debating with a friend if making your own hash browns is cheaper than buying a big bag of factory made ones. by weight, the raw potatoes are cheaper but i guessed to my friend that you probably squeeze out about half the weight as water before you cook them, so the price of the raw ones is effectively double (once you make them into hash browns)!

thanks for any information, and enjoy your hash browns if you make them!

 No.1115

You could add a bit of starch to the dough. This way you don't have to press as much water out, since it acts as a binder and thickener.

 No.1116

I don't squeeze the potatoes at all, just shred them straight into the frying pan. Tried the soaking thing but it was much harder to keep them from falling apart that way. You're really just squeezing off the water you've added when you soak them to remove the starch. (or people in america have some WAP (wet ass potatoes))

Some water does evaporate during cooking, but I can't imagine it being even close to half the weight, would be interesting to measure.

 No.1148

>>1116 back, finally got it done!
Cooked them as described. No sqeezing, soaking or anything like that, just shredded straight into the pan. Keep in mind my scale might not be very accurate, take as rough numbers.

Started out with 334g of potatoes.
After peeling, 284g. Another 6g didn't end up in the pan as well, the stumps you end up with after shredding. Another 3g stuck to the shredder.
So 275g goes into the pan.
Ended up with 163g of hash browns, though about 40g of that is oil. If my math isn't off that means 55% of the (prepped) potato weight is turned into steam.

End result is that only 37% of starting potato weight ended up in the finished hash browns.
The hash browns were delicious.

 No.1149

Also to make a fair comparison, you'd have to weigh the factory made ones before/after cooking as well.

 No.1152

File: 1748996899485.jpg (48.18 KB, 850x601, __elfuda_elf_san_wa_yasera….jpg)

>>1148
>Ended up with 163g of hash browns, though about 40g of that is oil.
>about 25% oil by weight
no wonder those things taste so good


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 No.1141[Reply]

What is the most delicious sandwich, you can come up with?

For me there has to be cheese on it, however I recently made one without cheese, but with fish. That was great too. It's all about striking the right balance between flavors and providing variation in texture. If your bread is soft, put something crunchy in and so on.
1 post omitted. Click reply to view.

 No.1143

I love a good Cuban sandwich or muffuletta. Hard to top those for me I think.

 No.1144

>>1143
Oh and I almost forgot, a banh mi is top tier as well

 No.1145

File: 1748706738132.jpg (67.38 KB, 680x900, some1else45.jpg)

Rye bread with peanut butter and banana slices on top is really good.
Brie cheese sandwich made in a sandwich iron (I think that's what it's called? Like a waffle iron, but for sandwiches.) is delicious.
Another good one to make in a sandwich iron is mozarella and tomato.
It's a bit more effort, but I like frying an egg onto a bread slice. Mess the bread up a bit with a fork so it has lots of cracks. Put into hot pan with cooking fat of your choice, crack the egg on top and get it into the cracks a bit with fork. Cover with a lid and and flip after a while.

 No.1150

>>1141
A fried chicken cutlet with lettuce, tomatoes and sharp cheddar topped with some ranch or caesar dressing on a bun, roll or maybe some Cuban bread.

 No.1151

Sardines on soft bread with olive oil and spicy mustard


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