>>784 I think that French lentils are best. They retain shape when cooked, and have a pleasant peppery, earthy flavor. When pandemic was starting, everyone was going for rice and pasta, but lentils were almost untouched, despite keeping just as well and being far more nutritious. I stacked up on them and have been slowly making my way through the excess. Usually I cook up a batch and eat them over few days. When cooking I add mirepoix, garlic, bay leaves, thyme, salt, and pepper. If I happen to have some homemade stock or bouillon cube I add it too. My go to uses are: >Bowl of lentils topped with herbs or fresh green vegetables >As a side for meat instead of starches like potatoes or rice >To thicken and enrich stews, good to add protein and more flavor to a "vegan chilli" for example >Cold in salads >Cooked until they turn into a creamy soup My go to recipe is a lentil salad. All you need are pre-cooked lentils, carrots, celery, onion, mustard, olive oil, and lemon. All of these ingredients keep well and most people have them on hand. I use one cup of vegetables per two cups of lentils. Fresh herbs are very good to top the salad; parsley or chives work best in my opinion, but scallions work well too. For fat, goat cheese is my favorite here, but fresh mozzarella, avocado, or even an extra potion of olive oil will work well too. Recipe is simple: >Dice carrots, celery, onion. You can saute them a bit, but that's optional. >Mix vegetables in a bowl with precooked lentils. >Mix in a table spoon of mustard and a tablespoon of olive oil >Add lemon juice, salt, and pepper to taste, mix it

>>784 Roast some cut down carrots, put the lentils in, with water, you may add add some laurel leafs, let it cook at some decent heat. While waiting roast some onion in a pan, add some flour when then onions are already dark, wait till the flour is golden or brown and add this to the lentils. Of course stir it from time to time so it wont glue on the ground, scratch a bit around there. Put some salt and black pepper in, maybe a bit Muscat powder. You may experiment with some additional spices, a bit chilly is also nice. Also add some sausages (e.g. German hotdog like "Saitenwürste"), maybe cut them in a little, let it boil on low heat for a while. The sausages need to exchange some flavor with the rest but don't really need to be cooked so add them rather late. Tomato sauce makes it a bit fruity, that's the more Italian than (South)-German variant, in that case you don't need the rosted flour above, and it may fit better without the sausages. I sometimes also added other vegetables, especially green or red pepper. Also need some pasta. For the fully German variant it would be pasta with eggs and rather mushy instead al dente. But works with other pasta as well. Mix it on the plate and add some vinegar (also for better digestion). You can of course also cook it with some meat that may be smoked or already cooked, amd it needs to gets soft when cooked so you won't end up with the something like rubber. Or replace the pasta with potatoes.

Oh hey /ck/ >Made some baked chicken thighs and onions with rice made from the liquid. It's not perfect but I thought of you >OH HEY ITS ROYAL RUMBLE Starts in an hour Smug/wooo/18702

When I cook lentils I make them into lentil and rice stew. Mince a large onion or a few bundles of green onions, and several jalapeno peppers, a red bell pepper, and an entire bulb of garlic. Saute them in butter, coconut oil, bacon grease, or whatever is available to you. I sometimes add half a pound or a pound of sliced deli ham, minced, or about a pound of lean ground beef, chicken, et cetera, but this is optional. Saute it all until the onions begin to caramelize. You can get the meat to begin to brown a bit too, but cooking all the meat all the way through isn't necessary at this stage. Deglaze the pan and get everything into a large kettle with a gallon of water. Bring the water and onion mixture to a boil. At this point additional seasonings would be good. A tablespoon each of salt and pepper, and a bay leaf, are a good start, but this is very personal. Just keep in mind that it's a big batch and a lot of stuff to season. If you like bouillon cubes then we're talking about anywhere from ten to twenty, for example, for this much liquid, depending on your preferences. Get it all boiling. While you're waiting for it to boil, pour in a can of mixed vegetables, to give it a bit more color and texture. When it's all boiling, add one pound of washed lentils and one pound of brown rice. Bring it all back to a boil. Keep stirring it. The lentils in particular are prone to going to the bottom in a dense sticky mass that won't cook properly if you don't keep them moving. When it is all back at a rolling boil and the lentils are circulating and not in a glob at the bottom of the pan, I like to add one of those small cans of tomato paste. Break it up and mix it in with a wire whisk, don't just plop it in there. Get it mixed more or less uniform. Now put a cover on that kettle and put it in the oven at about 275 F. Or 135 Celsius, if you prefer. Let it all simmer for a few hours. It will lose a fair amount of water and the liquid level will drop, but that's okay. Stir it before serving with oyster crackers. The leftovers freeze beautifully. I know this isn't /fit/ but lentils + rice gives you all the needed amino acids for animal metabolism. It'll also be fairly high in fiber, vitamins, and iron.

>>823 Thanks! Glad to see some info on /ck/ about this. Any advice for someone in poverty who has access to little else but a microwave, a big cup, and water? I can get a small variety of food supplies at a drugstore like a Walgreen's, but little else.

>>381
>Delicious in Dungeon
It's called Dungeon Meshi and it indeed is a great manga.
I've liked Kodoku no Gourmet as well.
Moyasimon is neat if you want to learn about fermenting processes and things that involve microorganisms in general.

Help.

Weekly comfy viewing of Please Take Care Of My Refrigerator/Take Care Of My Fridge/Chef and My Fridge is now over. And I need a replacement.

Food wars had some decent recipes.

>>738 It's a universal step for developing the taste of a stew or sauce. You can skip it for a slow cooker recipe if you can't be arsed.

>>738 Perhaps more even heating? If you were trying to make a casserole in the strict 'low and slow all around heat' sense then pure hob heat isn't really suitable. Different for a stew though. In any case a cast iron casserole that you can fry in and then use on both the hob or in the oven is a far more sensible purchase short of the need to cook for hours when you're out of the house.

>>522 seconded. It's like chutney with no texture, 30% sugar and more acid. If you really need sugar sauce try pic related. I still have a jar from when they were her majesties company

>>738 look up searing. searing allows meat to hold the fat in better. tastes better, more tender, less dry.

>>775 It’s tomatoes and vinegar. Invented in europe.

Made some bread with olives today. Got congratulations by my family, felt nice.

>>781 Well done anon. You need to smear that with some butter for that nice glean.

Bacon wrapped steak with blanched asp, and caramelized balsamic onions. Just something for the roommates and me.

>>781 Very nice work Anon. Good job.

>>789 Looks delicious.

Apart from one santoku, all are garage sale, or chinese grocery store/warehouse bargains. You would be surprised how much quality you can pick up cheap, and that maintenance is more important in the long run. Has the added benefit of not losing my shit if someone else touches them.

OP here. I noticed that one of my knives isn't cutting straight down (as in perpendicular to my cutting board) so I'm worried that I've given it an uneven bevel through imperfect sharpening. >>614 How do you maintain your knives?

>>605 I'd like to see you peal a potato with that.

>>787 https://www.youtube.com/watch?v=7ta82ajd_wo

>>788 As expected - wasteful.

>>626 I usually left the tea in boiling water for an entire day, like 2 black tea bags and the ones from Lipton Iced catalogue which are like 4 bags inside one to make a jar serving, although i used it for 2 cups serving (a glass) If cheap tea doesn't kick like coffee it isn't good. Should probably stick with coffee now that i see that.

>>628 Name a common drink and there will be a study about it containing lead. >Concentrations of six elements: manganese (Mn), cobalt (Co), nickel (Ni), chrome (Cr), silver (Ag) and lead (Pb) were investigated in coffee infusions from eleven samples of coffee, roasted and purchased in four countries: Bosnia and Herzegovina, Brazil, Lebanon and Poland. >Metal intake estimated for individual countries (in the respective order; mean consumption per person per year) was as follows: Mn: 26.8-33.1, 28.3-29.5, 29.7, 12.6-18.9 mg; Co: 0.33-0.48, 0.42-0.35, 0.32, 0.12-0.17 mg; Ni: 3.83-5.68, 4.85-5.51, 4.04, 2.06-2.24 mg; Cr: 0.17-0.41, 0.21-0.47, 0.17, 0.09-0.28 mg; Ag: 0.16-1.13, 0.26-0.70, 0.61, 0.33-1.54 mg, Pb: 4.76-7.56, 3.59-5.13, 3.33, 1.48-2.43 mg. >The high lead level in some coffees suggests the need for a more precise control of coffee contamination. https://www.ncbi.nlm.nih.gov/pubmed/24340307

Lately it seems like all the girls I know who drink tea are actually drinking tisanes (herbal "teas" without tea leaves). I'm not sure why that seems to be a thing.

>>764 >girls just chase trends and fall for marketing Who knew?

>>764 >girls pretend to like tea As everything else.

>>223

I got >>222. Your argument is invalid.

>>222
>>223
Any cheese can be made into an American-style processed cheese by blending it with melting salts. Kraft Singles, Velveeta, Easy Cheese and Cheez Whiz are all Cheddar cheeses with salts (and probably cream, milk, or butterfat) blended into them to allow them to melt more uniformly. No need to be afraid of it.

Here's a video showing how you can make your own: https://www.youtube.com/watch?v=ENMoC6fMwFE

>>222 (checked)
Yeah, I got them mixed up to. We don't have either in Aus. I'm guessing they are both "whipped cheese" though?

>>225
Amerimutts really are subhumans that need to be exterminated.
Then again, everyone deserves to be killed because people are shit. I long for a nuclear war or something to wipe everyone out so I can laugh at everyone else flipping out and dying before I die.

Fish sauce. Mirin, oak chardonnay, sambuca, and other alcoholic beverages. Champagne vinegar, sherry vinegar, lime juice, and Tabasco. Elephant garlic.

MSG is misunderstood, you have to be carefull that other seasonings/sauces/condiments don't already have added MSG as many do. You also have to remove regular salt proportionally- again if your other seasonings already have salt this can be challenging. Many spirits used for de-glazing aren't well known because dumb white chefs just list substitutes. Rice wine four southeast asian, China as xiouching rice wine, rose wine and also baiju which can be hard to get because it's 60% ABV and that's a problem in a lot of western countries- none can really be substituted with wine. China also has "red oil" which is really a foundational seasoning in Chinese cuisine. Fermented soybeans are used widely in easy Asian cooking and help reduce salt, especially in soups. Lotus roots are GOAT as somehow they freeze well and remain crunchy even after prolonged boiling- similar to water chestnuts. Pickled greens like ya cai and kimchi are also foundational because they add acid Black garlic has a reputation as a meme but actually is easy to make Smoked salts are very hard to make well and overpriced to purchase. Game animals are often forgotten about because they don't freeze well and aren't farmed Vegan rennet is great because it's cheap and lasts longer than sheep rennet, it's great for making cottage cheese and green pies/casseroles or even for making fresh cheeses for salads/pizza From india Ghee is used extensively, stores easily and is used mainly as a cooking fat

.>>774 >Paneer is also great but underutilized in non indian dishes Any good recipes? I only use it for shahi paneer.

Even within Western countries there ere ingredients unknown to most other Western countries, take kefir for example, only recently its getting introduced in Britain by migrant workers from Eastern Europe. Now its marketed there like some wonder drink at a ridiculous price and lower quality than in polish food stores. What most anglos still don't know is that kefir is also an ingreedient for a delicious summer could soup. Real kefir contains around 0,5% alcohol btw. Purple color in pics related comes from beets.

>>778 >could cold