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

 No.1198[Reply]

whats sushis soft drink of choice
49 posts and 27 image replies omitted. Click reply to view.

 No.1305

>>1261
somehow it's really hard to find lemon flavored soda. To me sprite tastes like corn syrup more than lemonade

 No.1306

>>1305
San Pellegrino Limonata? I have the same issue.

 No.1310

File: 1766035561641.png (1.95 MB, 850x1203, ClipboardImage.png)

>>1306
kinda expensive and hard to find in normal sizes…it's nice to have but not worth the premium

 No.1313

File: 1767234741557-0.jpeg (53.89 KB, 960x960, c035025f-9c93-4336-8f6f-e….jpeg)

File: 1767234741557-1.png (175.83 KB, 288x476, 1707_2.png)

besides green tea? nothing better than an ice cold kofola, if you ever find yourself in former czechoslovakia you oughtta try it
also sagiko is pretty good, vietnamese soft drinks in general are worth trying
out of the more international ones i like dr pepper and arizona ice
i've dabbled in coca-cola and pepsi but both are absolute shite, sprite and fanta less so but they're still too damn sweet
also i used to love monster but my heart doesn't
also i've never had root beer so i'm probably missing out
>>1279
i like pilk but it makes my stomach feel funny several days in advance, also it's really not that good it's just that once you start you can't stop

 No.1314

File: 1767246032136.png (400.13 KB, 1200x1200, 152BB22981B4F8D.png)

>>1310
Same person. Had one of these today. Decent for a lemon soda, maybe less sour than Pellegrino but still notable.


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.
8 posts and 5 image replies omitted. Click reply to view.

 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.

 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.

 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.

 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.

 No.1312

>>1311
Umami not miami


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 No.1302[Reply]

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

 No.1303

File: 1765839547904.jpg (47.39 KB, 720x720, ememe.jpg)

>>1302

 No.1304

By cooking Asian dishes?
I do love my 5 spice

 No.1307

I'm not asian but I saved a lot of family recipes. Niche, lower class cultural and regional things. It's always easy to make food you've been eating as a kid… especially if someone in your family can help you. i would suggest to go to one of those giant asian market grocery stores but the amount of ingredients may be overwhelming, and an online guide would probably overlook it.

 No.1308

Coconut milk, chili powder or oil, sesame oil, white rice, then figure out what you like. Lots of root vegetables. There's a chart on yin food and yang food or shui and huo or whatever use that for deciding what you want to eat.

 No.1309

i've never made curry before…only tried it a few times in my life

i saw a video on how to make it the other day and was blown away by how cheap it is…usually any time i see a valuable somewhat healthy food source that is inexpensive i incorporate it into my diet…my most recent thing is Mexican Tajin….you can literally put that stuff on anything and make it taste good


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

 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.

 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

 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)

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

 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

 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…

 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

 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)

 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.
28 posts and 8 image replies omitted. Click reply to view.

 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

 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.

 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.

 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

 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)

 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…


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

 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.


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