/ck/ - Food & Cooking

>>12704053
>who shoot at da garlic festival bruh?
>how you shoot at da garlic festival? like who you got beef with at the garlic festival

kek

>>12561521
You can roast it or grill it
salt it heavily, let it sit for 30 mins to draw out a little moisture, dry it in a collander or towels
oil it thoroughly in a bowl (or melt some butter with a tsp of miso paste and use that)
then roast or grill it on high heat, you want to burn it a little but not badly and ideally retain a small bite in the middle.
don't attempt if they aren't somewhat tender as tough ones need a long cook

They're also quite good (as everythign is) into a good vegetable curry. Next time you've got a chicken carcass, hack it up, roast it off, deglaze, simmer with mirepoix for 3 hours, wa la stock. Caremalyse some onions, then ginger, garlic, chillis. Spices if you want. Add the stock and veges and some coconut cream or yogourt or cream if you like. Tin of tomatos. Jungle asian stuff like lemongrass, fish sauce, kaffir lime, whatever. Million directions to go with that.

Sigumchi namul if they're tender. Korean spinach dish. Wash em. Cut out the centres if they're tough. Blanche for 1 min. Shock in water. Squeeze out all water with your hands. Chop roughly. Heavily season with sesame oil + vinegar + minced garlic + salt + toasted sesame seeds. Keeps well and adds flavour by marinading a bit.

Does being a good cook let you get away with your bullshit?

>arugula
>shaved parmesan
>pear slices
>olive oil
>balsamic

feels good man