Food @4-ch

Food @4-ch

Feel free to talk about all kinds of food (not just Japanese food), recipes, cooking or eating out.
  • Discussion of drinks, alcohol etc is also fine.
Rules · 規則
基本的には英語の使用を強く希望します。ただ日本語板の場合は日本語か英語。
Board look: Blue Moon Buun Futaba Headline Mercury Pseud0ch Toothpaste

I found a beak in my Peeps! (1)

1 Name: Anonymous Chef : 2017-05-30 05:40 ID:3FFabJxO

I found a beak in my Peeps marshmallow bird candy. It was hard and crunchy. needless to say I was most chagrinned!

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what are you craving RIGHT NOW? (5)

1 Name: Anonymous Chef : 2017-03-20 15:59 ID:BePgiGiz

I am currently craving lasagna.

2 Name: Anonymous Chef : 2017-03-22 08:19 ID:fff+hC+K

I'm craving some good Mexican food. I really miss it, moving to the Midwest.

3 Name: Anonymous Chef : 2017-05-10 00:12 ID:WK+TXoVd

Hot & sour soup and barbecue ribs.

4 Name: Anonymous Chef : 2017-05-18 22:11 ID:Qb46b2oG

I'm craving ice cream. There's some in the fridge but it's the middle of the night and I've already brushed my teeth.

5 Name: Obese Flag : 2017-05-22 05:17 ID:78vu0K6p

Diabetes/Obesity-inducing foods/drinks.

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Healthy Food (20)

1 Name: Anonymous Chef : 2007-07-05 19:21 ID:VpICMLGr

Do you eat healthy? If so what are some good tasting meals you eat? Also how often do you switch up your meals? If you don't eat healthy, why not?

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14 Name: Anonymous Chef : 2008-04-26 12:21 ID:IAGhlca6

Healthy food?

I know only whale.

15 Name: Anonymous Chef : 2008-04-28 09:46 ID:vCBOKLLq

>>6

>I try to eat healthy when I can, it can be expensive however.

Eating healthy isn't really expensive. It only starts being expensive when you start buying products marketed as healthy. Just eat your veggies, fruits, whole grains, proteins, and keep an eye on the amount of calories, cholesterol, and trans/saturated fat in the foods you're eating.

16 Name: Anonymous Chef : 2008-05-07 11:32 ID:Heaven

Whale :D

17 Name: Anonymous Chef : 2016-07-08 08:42 ID:+MnKa9NO

"Edible weeds that are safe to eat and how you can use them" (Article Source: ABC Science) http://www.abc.net.au/news/health/edible-weeds-and-how-you-can-use-them/7406004

"Purslane Yoghurt Dip" (Recipe Source: The Weed Forager's Handbook by Grubb & Raser-Rowland, Hyland House Publishing)

Ingredients: (serves four)
1 tightly packed cup washed purslane, stems mostly removed
½ cup good quality plain yoghurt
2 cloves garlic, minced
¼ teaspoon salt
1 tablespoon extra virgin olive oil
Turkish bread

Method:
1) In a bowl mix together yogurt, garlic, oil, and salt.

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18 Name: Anonymous Chef : 2016-08-26 03:23 ID:xxtEIR2u

19 Post deleted.

20 Name: Anonymous Chef : 2017-05-21 11:02 ID:NA3aTCmZ

"Brain food: What you eat could help manage depression and anxiety" (Article Source: ABC Science) http://www.abc.net.au/news/health/2017-05-18/brain-food-eating-to-manage-depression-anxiety-mental-health/8529900

"Spelt and Spinach Crêpes with Avocado" (Recipe Source: The Happy Kitchen by Rachel Kelly)

Ingredients: (serves two)
120g wholegrain flour, such as spelt, buckwheat, or brown rice
2 eggs
80g fresh spinach leaves, washed
300ml milk (cow's or dairy-free) option – sugar-free almond works well
½ teaspoon wasabi (optional)
4 teaspoons oil
1 ripe avocado
150g smoked salmon

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THE FUTURE OF TEXTBOARDS, IN http://fart.ga/ !! (1)

1 Name: THE FUTURE OF TEXTBOARDS, IN http://fart.ga/ !!PLn6PKe7 : 2017-04-11 01:31 ID:yT6144xv

THE FUTURE OF TEXTBOARDS, IN http://fart.ga/ !!

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sexy picture (4)

1 Name: Anonymous Chef : 2006-10-02 05:04 ID:W/VTd8PO

(´・ω・`)hi
welcome to bourbon house.
this tequila is service,so drink it and calm down.

yen,"again".sry

but,when you look at this page,you felt something "excitement".
Don't forget such feeling.

Now,I'll hear your order.

2 Name: Anonymous Chef : 2006-10-03 02:12 ID:Heaven

   Wrong board! DQN would be better for this sort of thread.
    /
⊂(゚Д゚,,⊂⌒`つ≡≡≡2geeet

3 Name: Anonymous Chef : 2006-10-15 01:52 ID:Heaven

>>1
英語でおk

4 Name: Anonymous Chef : 2017-03-14 14:20 ID:Sjb8Sy8G

dicks out for Harambe

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Inexplicably profitable food (18)

1 Name: Apprentice Chef 2005-12-30 02:21 ID:Heaven

I sometimes see a big pile of small tins in my supermarket, containing Vienna Sausages. I tried them once, out of curiosity, and it left me wondering who the heck keeps buying them?

9 Name: Apprentice Chef 2006-02-03 05:38 ID:iDhGOYF9

>>8

You mean orz con gandules amirite?

10 Name: Apprentice Chef 2006-02-03 09:35 ID:ziS6RX7e

>>9
ursorite
But only if it has vienna sausages.

11 Name: Apprentice Chef 2006-02-04 00:50 ID:L0OiSfuZ

britney likes them

12 Name: Apprentice Chef 2006-02-04 04:27 ID:L0OiSfuZ

does no one care that britney likes them?

13 Name: Apprentice Chef 2006-02-04 04:28 ID:Heaven

britney likes them a lot, in fact

14 Name: Apprentice Chef 2006-02-05 21:10 ID:JF8YAh/3

hi

15 Name: Apprentice Chef 2006-02-06 08:39 ID:h196ZRL0

>>1

I actually get a craving for vienna sausages every couple of years. Never act on it, though.

16 Name: bad taste : 2007-03-21 07:18 ID:NW8ii42Z

i like them. ate them as a kid.

17 Name: Anonymous Chef : 2007-03-21 22:27 ID:DXCC/rgd

...thread necromancy!

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Home-made bread yeast (6)

1 Name: Anonymous Chef : 2006-08-26 16:41 ID:kTAU1TEj

Does anyone know how to make bread yeast? All I have found so far was the same recipe using potatoes, but I want to know how to make different types of yeast. I heard yeast can be made with almost anything.

2 Name: Anonymous Chef : 2006-08-26 18:37 ID:94Ap5Muu

Yeast is present in the air. If you mix flour of any kind and water, add a bit of sugar, then put it in a warm place (but not direct sunlight) you should get a culture in a few days; you'll know this has happened when there are tiny bubbles and an odd smell. It may only be good for making sourdough though, as it picks up other microorganisms that can create a sour taste.

3 Name: Anonymous Chef : 2006-08-26 23:55 ID:kTAU1TEj

Is there any way of making dry yeast?

4 Name: Anonymous Chef : 2006-08-28 15:42 ID:K2FiHM6L

>>3
Here's a couple of recipes. It's a pretty labour-intensive process though, and you'd probably get the same effect from packaged yeast.
http://www.recipeland.com/recipe.epl?id=39131
http://www.worldwideschool.org/library/books/tech/recipes/bread/dryyeast/Chap0.html
http://www.exploratorium.edu/cooking/bread/recipe-sourdough.html

5 Name: Anonymous Chef : 2006-12-05 01:20 ID:UQCf6NSW

I thought the title said "home-made breast east" oops.

6 Name: Anonymous Chef : 2017-03-12 15:39 ID:oK6zZ7No

dicks out for Harambe

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Sodium Nitrite = BAD END (15)

1 Name: Anonymous Chef : 2006-06-17 17:54 ID:I8fz/vbO

http://www.newstarget.com/007024.html

Consumer Health Warning
Do not buy any foods or groceries containing the following ingredients:

* Sodium nitrite (meats)
* Monosodium glutamate (soups)
* Aspartame (diet soda)
* Yeast extract (snacks)
* Hydrogenated oils
* High-fructose corn syrup
>"Sodium nitrite is a dangerous, cancer-causing ingredient that has no place in the human food supply," he explains. The USDA actually tried to ban sodium nitrite in the 1970's, but was preempted by the meat processing industry, which relies on the ingredient as a color fixer to make foods look more visually appealing. "The meat industry uses sodium nitrite to sell more meat products at the expense of public health," says Adams. "And this new research clearly demonstrates the link between the consumption of processed meats and cancer."
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6 Name: Anonymous Chef : 2006-07-03 08:56 ID:IMf0yxyH

7 Name: Anonymous Chef : 2006-09-26 23:18 ID:5kjyr2ec

>>4

Life doesn't cause cancer. Carcinogens cause cancer. Hereditary genetics also play a role (eg. if your p52 gene is fsked up, then you're gonna be in for some fun times).

What happens is this: carcinogens over time act to mutate your DNA. Problems occur when a) you can't fix the damage fast enough b) damage fixers are mutated themselves c) the signallers that tell your cells to die if they're fsked up too much are mutated so they don't work anymore. Essentially, there's a lot of mutations (generally to do with the cell cycle) that have to occur in order for a cancer to develop - that's why people generally get cancer when they're older, unless they've inherited some bad genes from their parents.

Carcinogens can be a whole lot of things. Anything from sunlight, to cigarettes. The problem is, there's so many chemical compounds that have never been tested long-term, so we simply don't know whether they're carcinogenic or not. Unfortunately, an enormous variety of these compounds are in daily use in everyday products you use and consume.

As you can see by this list, there's already a lot of carcinogens that we know of: http://physchem.ox.ac.uk/MSDS/carcinogens.html

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8 Name: Anonymous Chef : 2006-10-03 15:43 ID:AE7kUMOc

>>2 the list of things in the CD made me LOL

Cows eat Chicken Poop!! LOL!

And it's all the fault of eeeevil food manufacturers!

9 Name: Anonymous Chef : 2006-10-09 23:56 ID:Heaven

p53...

10 Name: Anonymous Chef : 2007-01-02 05:33 ID:TcntwchH

I dont trust the FDA for ANYTHING. I hate that organization. They sway too easily to the melody of money and the whims of pharmaceuticals and food business. You'd think that they would let natural foods on the band wagon so that people could be healthier but heck no. They (natural foods and vitamins) are severely hushed and even raided. I cant even watch t.v anymore because of all the drugs being pushed on us and the FDA taking drug companies studies as proof of the drugs being alright when clearly 3-4 yrs down the line people die off because of the damned side effects.

About cancer~ why is it there is no cure? ALL THE MILLIONS no BILLIONS world wide having been funded into this research why the hell have they not found anything? Notice now how cancer is being blamed as viral? Where the heck are the progress reports? Before I funnel another red cent into any research I want an accounting of what they have spent it on and what they have found. I also want to know what happened to the guy who invented the serum that when injected ate out the cancer cells in a tumor in less than 15 minutes. Where is he and who burned his research? Seriously people in higher up positions are not out for your well being. They are out to make a profit and millions of beautiful children and hard working adults are dying and losing love ones just for money.

11 Name: Anonymous Chef : 2007-01-02 06:39 ID:Heaven

>>10
Lol, just like the car that runs on water am i rite.

12 Name: Anonymous Chef : 2007-01-03 18:29 ID:B4xSrwwH

lol remember Surge? When that drink was around there was a rumor that if you drank it while it was hot, it would kill you because of the aspartame.

13 Name: Anonymous Chef : 2007-01-04 00:25 ID:8qsC4/++

I think Surge has been repackaged as "Vault"

14 Name: Anonymous Chef : 2007-01-08 05:56 ID:Heaven

>>12-13

http://en.wikipedia.org/wiki/Surge

>Norway is the only country where you can still buy this soft drink. Surge was widely associated with the extreme sports lifestyle, with television commercials similar to those currently used by Mountain Dew. Expired cans and bottles of Surge now sell on eBay for high dollar amounts, including a reported $160.08 for a 12-pack sold in April 2005.
>Since 2002, a community of Surge lovers have been built around savesurge.org, and have been widely credited for the release of Vault, Coke's new Surge-like soda. While Vault tastes similar to Surge, it is yellow in color rather than light green. The beginning of 2005 saw a campaign to bring Surge back to the shelves of Wal-Mart; according to savesurge.org, this resulted in Wal-Mart executives contacting Coca-Cola about bringing the drink back, but the soft drink company elected not to make a deal.
>While Surge does contain more caffeine than some soft drinks, it contains a little less than its closest analogue, Mountain Dew. According to Coca-Cola's customer service in Norway, Urge contains 45% more caffeine than Coca-Cola. In Norway, a 0.5L bottle of Coca-Cola contains 10mg of caffeine, while a bottle of Urge contains 14.5mg of caffeine.

15 Name: Anonymous Chef : 2017-03-06 20:19 ID:w7W8oWID

dicks out for Harambe

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Chinese people make terrible Japanese food. (44)

1 Name: Apprentice Chef 2005-10-31 04:09 ID:+mtJqPyO

There is a trend in the US of Chinese people opening up a "Japanese Food" place and making horrible Japanese food along with the typical pork-fried-whatever. Anyway, a new Chinese "Japanese food" place opened up here, and I was a bit hungry, but short on money, so I grabbed a few bucks and ordered tonkatsu and miso soup (cheapest dishes there). What I got was salty brown water, and a pork chop, cut in half, lying on a cabbage leaf. I'm really not exaggerating. It's a good thing I ordered it to go, because I don't know if I'd be able to contain my dissapointment.

35 Name: Anonymous Chef : 2006-09-16 04:14 ID:J82F+QqY

>> 30

The owner of Benihana is a Korean. It's yet anther Korean-run Japanese.

36 Name: Anonymous Chef : 2006-09-18 20:38 ID:2U8O15vO

>>29
Nigger.

37 Name: Annoyed Horribly : 2006-10-07 04:46 ID:wsMORYl8

First of all, I don't appreciate the general assumption comments made that all Chinese people cant cook Japanese food. For those that actually know the truth, alot of Japanese food are originate from China. Secondly, I've had my restaurant for 15 years already, and yes, I am a Chinese- but many Japanese people come to eat: local and tourist (thank you for my supporters, I truly am blessed to know that people care about the food more than whom owns it).

Nevertheless, I use a wide diversity of staff, from Vietnamese to Chinese, to Causians. I believe that everyone have their own unique skills and ability. I don't think we should discriminate someone based upon their race. Come on! People whom works at Olive Garden are Hispanics, I don't really believe that they have Italian blood in them!

And also, we are living in the 20th century. Don't you think that we would stop stereotype by now? Some Japanese can cook, some can't. The point is that we are all humans. Just because you are Japanese doesn't necessary mean you can cook japanese food. I think we should let the people whom can cook and loves doing their job to decide what they want.

Lastly, I am ready for any challenge for someone to testify that I am wrong. I have so much Japanese customers in the past that came back 3 meals a day (donburi and sushi) when they are in town for a convention. I am very proud with what I do. And please, don't think it's all about the money. Sushi chefs cost so much money, and people think that owners pocket so much money, etc. And if you are a business owner/business major, you would know about other costs such as: insurance, wages, overhead expenses, cost of FRESH fish, etc.

38 Name: Anonymous Chef : 2006-10-08 11:46 ID:HFPLl/rG

>>37
Well, I think it's necessary to draw a distinction between those who genuinely love food, and those who run restaurants due to economic necessity/lack of other skills. A dedicated chef, who's willing to research & practice, can learn to cook any cuisine well. However, if you don't have a passion for your job, you're not likely to cook well anything but that which is most familiar to you- the food of your own culture.

The "Chinese people making terrible Japanese food" people are complaining about are probably very cheap, hole-in-the-wall places that decided to be Japanese out of a perception of more profit and less competition (as >>4 noted). Part of the poor quality would be the prices. Japanese food demands very high quality ingredients, and you just aren't going to get those in four-dollar bento boxes and one-dollar sushi.

In little family places like that, who knows if the chef even read a cookbook? Can't blame him. For the price of buying one he could feed his family for a week. Besides, you wouldn't think it would take much skill to cook a breaded porkchop- unless you're already knowledgeable about Japanese food.

Lesson: Stick to what you know, unless you're willing to learn.

39 Name: Anonymous Chef : 2006-10-09 22:54 ID:fVdpNgrS

>>37
Where do I come to eat?

40 Name: Anonymous Chef : 2006-12-16 02:09 ID:oMrX3Mvf

I've eaten American food outside of America and found it to be...very similar to authentic American food, so I think Koreans could make Japanese food just as well as in Japan.

41 Name: Pierre : 2006-12-22 13:33 ID:vBnu+TrJ

i like noodels

42 Name: Anonymous Chef : 2007-01-02 05:19 ID:i9rPvAHO

Couldnt be bothered to read the entire thread but I think I can tell where most of you are coming from. Unless you have had the real deal you really dont know whats true or not. I rarely go to Japanese restaurants in the US because it isnt real. Its crap UNLESS it is run by true Japanese. I always make a point to see if the owners speak Japanese. I was so disappointed once to go to a local Japanese restaurant and it was totally run by Chinese. I dont blame them for making money I do wish they would study the original foods before making a disgusting copy. Chinese food in China and Japanese food in Japan are bliss. What is in the US down the street and around the corner you wouldnt find in their respective countries. Hibachi my ass. You show me where in Japan there are hibachi shows!!

43 Name: Anonymous Chef : 2007-01-02 19:06 ID:Heaven

>true Japanese

lawlz, no True Scotsman, aye?
Or are you talking about CERTIFIED chefs, who actually do have a long history and apprenticeship under brilliant chefs?

44 Name: Anonymous Chef : 2017-03-06 20:17 ID:7YDa3Qv8

dicks out for Harambe

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I don't want to wash the dishes (6)

1 Name: Anonymous Chef : 2007-10-04 09:08 ID:7Ff9WfeN

Ok, I bought plastic plates, glasses, forks and spoons. Now what can I cook without using any extra dishes ?

2 Name: Anonymous Chef : 2007-10-04 16:18 ID:B4kVVr4c

Generally cooking requires a cooking utensil.

I guess you could make a salad.

3 Name: Anonymous Chef : 2007-10-05 05:27 ID:Qn9m0gE7

cooking chopsticks are easy to clean.

4 Name: Anonymous Chef : 2007-10-07 17:44 ID:Wd4lZ49b

5 Name: Katamari Bowl : 2007-10-07 20:50 ID:k95TObJL

I guess washing up afterwards is necessary :D I find it relaxing...

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New thread

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