/ck/ - Food & Cooking

>>5173011
It honestly tastes better than the reuben I got from the pub the other day. Although that may be attributed to the cut of beef I bought. This certainly works, and I kind of wish I had waited the full ten days to see if the flavor soaked in any better. Probably not though.

Any suggestions on what I should do with it now? Any recipes involving corned beef?
>should have thought of that sooner
c-c-ccorned beef... hash... and... sandwich? I added Inglehoffer mustard to mine after pic was taken. This is one sandwich sliced in half.

>>5173000
This turned out very nicely. I will be interested in how different the color appears to me next time when I actually have salt peter to work with.

>>5172995
The inside is definitely a different shade of gray, if that's the case. Darker. Did I mention it was delicious? Wow, totally worth the wait. I can't wait until tomorrow when I get to make some corned beef hash with this.

>>5172982
Can someone confirm the color of this? I'm assuming it's gray.

DELICIOUS. Yes, of course I had to sneak a bite. That is really good. Next time, I may try adding gin or finding some juniper berries to add.

>>5172979
Let's face it, there isn't going to be an appealing angle with this piece of meat. And there doesn't have to be, as long as it tastes good.

>>5172975
If there were more veggies, this could have easily passed as a stew.

>>5172964
Mmm. Bread.

>>5172918
Butter it up and pop it in an oven at 450F.

Bread time! Nothing fancy.

>captcha: opportunity dataass

>>5172876
Well, of course it has to arrive the day that I decide to finally cook the beef. Whatever. Saved for next time, it's too late to add it anyway.

>>5172866
What could it be?! :O

>>5172862

!

A wild package appears. What do you want to do?
>discard
>open
>fire
>stab, shoot, and drown

30 minutes until done time.

>>5172740
I thought it looked like pepper jack, but I was hoping it wasn't. It's all right sometimes, but I generally don't like it, especially if it has jalapenos in it. For some reason, I just dislike the taste of pickled jalapenos in anything. Just distracts me from the flavor I should be tasting more of.

The mustard sounds like a good idea though, I'll have to put some on mine next time.

>>5172731
While the burner is turned on? It's been like this for awhile, I think it can wait. It gets soaped and scrubbed after I cook everything anyway.

>>5172763
I agree with this anon.

Less /pol/, less bickering, more recipes.

>>5172690
Cooking corned beef! It's coming along great. I'm excited to see how the results turn out, even if the color isn't so great. Welcome /tv/.

>>5171960
Is that tartar sauce on there? The cheeses look like cheddar and provolone?

I guess /tv/ didn't want to join this time. Oh well.

>>5172618
Oh, really? I might actually have some of those. I'm not sure if it will work, however. There has been an oil fire once, and chicken stock cooked several times over a 12-hour period on that burner. Could it be burnt in, possibly?

>>5172606
I have potatoes, but not cabbage. Still debating if I want to try it like that.

>>5172602
Other people have lived here in the past and damaged the stovetop. Soap and water doesn't get that out, and I have no clue what does. I'm welcome to any suggestions though, because I agree, doesn't look great.

Unless you're talking about the water in the lower left side, that had just boiled out of the pot right when I took the picture. I've already cleaned it.

My thread on /tv/ is sadly not doing so well. I thought about "accidentally" introducing as if I were posting on /ck/, but one of the crazy mods would have deleted it. This is a cross-board thread dammit! Let us enjoy together.

>>>/tv/41308611

For any input on /tv/, or if you would like to discuss Alton Brown and his methods, or even any other cooking personality, join up!