/ck/ - Food & Cooking

good thread please continue with brogle

Diced a red onion, quartered some button mushrooms, and chopped some already chopped bacon.

Pre heat the pan, bit of olive oil.

Posting is about to be slow downed due to post cool downs.

In with the red onion.

>>12950905
>Mushrooms
Be careful, you shouldn't eat nor trust mushrooms. Fungi are dangerous.

Low key baked some chicken breast in the background.

Once the red onion just started to brown in with that smokey bacon.

In with the chicken breast when the bacon is cooked.

Seasoned with fennel salt and pepper.

Chop up a bunch of parsley.

In with the parsley and mushrooms. When the mushrooms were done I took it off the heat and put it to the side while I made the white sauce.

The sauce is a recipe my mum used to use when I was a kid to make chicken lasgne on Monday with the left overs from Sunday roast.

The recipe calls for 1 and 1/4 cup of chicken stock and 3/4 cup of milk but I just half and half it.

So there's a half cup of flour, 125 grams of butter, 1 cup of milk, and 1 cup of chicken stock.

I didn't take pictures while making the sauce because you got to be on the ball.

The finished sauce..

Chicken, bacon, onion and mushroom on top of the broccoli.

Pour that hot thicc sauce all over....

Get your spatula in there and move it all around, help that sauce seep into the cracks and sink to the bottom.

Then grate some cheddar and parmesan and have some breadcrumbs on hand. Give it a crunchy, cheesy, chewy topping.

Cheddar, then the breadcrumbs, then the parmesan. Into the oven for 20 minutes.

Clean up the kitchen then time to put my feet up and relax.

>Inb4 red wine with chicken and a white sauce

I drink red wine, end of..

Out of the oven, let it stand and stop bubbling while I finish my wine.

A touch of salt and pepper, garnished with some of the left over parsley. Delicious, broccoli still has a crunch too it.

>>12951006
My parmesan sprinkling game looks weak. Bad form son.

Looks pretty good, that will surely make turds in your bowl the next day.
Mmm, turds

>>12951036
Yeah I dump like a king bro. I drink psyllium husk. It's the main ingredient in Metamucil.

This is my first thread. Did good? Should I make more in the future? I do a lot of cooking but I'm keto so most of you will probably seethe.

>>12950920
>low key
In english please?

>>12951068
Good cooking, could use less ebonics and fag slang. Overall 6.8/a damp cumsock.

>>12951096
I'm not American bro so I talk differently.

>>12951084
Like one of those "this was prepared earlier" type deals. Didn't see the point in showing the process not baking chicken breast.

>>12951108
*Of baking chicken breast.

>>12951068
You did fine.

Compliments: Thanks for making a thread with substance. It's also nice to see processes developing over time. ("Cook-alongs".) The board would benefit from more of these. Great close-up shots and decent picture quality. Did good showing prep work.

Criticisms: Not many. Provide a few more pictures in between. Show the chopped up parsley, for instance.

Suggestions: Don't try to justify your actions so often. "I drink red wine, end of..", "I'm not American bro so I talk differently." Just perform your actions and let them justify themselves. Like cooking, adjust as you go along and try not to dwell.

>>12951119
I did have more pictures but they were blurry. I didn't check them until I was finished.

>>12950900
That was me!

From the thread with the rude idiot and you made a delicious quiche with pumpkin and bacon, right?

Nice job! Wow. Am looking through now. Will probably make this later just to brofist you, man. Good for you, fuck yeah.

I hope I don't hijack your thread OP, bit wanted to post my dinner tonight.

>>12951068
YES!!! You fucking aced it!

>>12951008
OP, it’s me, the guy from the other thread. I’m definitely gonna make this for dinner. I’m not crazy about chicken breast though - can you recommend another meat? I really like the white sauce and the cheese etc. Would it work with sausages?

>>12951171
Yeah bro that's the one. I started cooking today and I wasn't going to take pictures and shit but then I remembered how you said that's your main reason for coming to /ck/ so I decided I would.

>>12951174
I love a good lamb shank.

>>12951194
Well, I’m very impressed. You’re a seriously good cook in my view and I knew I wouldn’t be the only one who thought so. And yeah, these are the sorts of threads I come here for. Great way to get new ideas and the photos really help too. Plus they always have a nice vibe, even with the shitposters warbling in the background. Excellent thread. Hope you do loads more.

>>12951187
I wouldn't use sausages. Just make a cauliflower cheese or broccoli cheese or even a broccoflower cheese.

>>12951197
Lamb shank, mash, mushroom, carrot and onion. It was pretty nice. Lamb shanks are sorely underrated, and are fucking delicious when slow cooked.

>>12951200
I'm going to make roast pork with balsamic brotatoes and onions tomorrow night. Might take some snaps and start another thread while I digest it.

>>12951218
But I have to have meeeeaat. I just can’t stand chicken. I definitely want to try the white sauce (never seen this kind with the stock before). Plus the only baking dish I have is pretty large so it’ll last a few meals. Why wouldn’t sausages work? I’ll cook them right down...

>>12951221
When I have lamb shanks I roast them on a bed of rosemary and smashed garlic cloves. Then I usually make mashed potatoes, and steamed peas and make a mint gravy. My mashed potatoes are so good. I've never had any other mashed potatoes that even come close.

>>12951222
Oh wait... hmmmm. Maybe I should wait then...

>>12951226
Actually, now I’m thinking that you’re right - I could just do broccoli and cauliflower plus bacon, white sauce and loads of cheese. I could just fry sausages in a white wine reduction to have with it. Ohhh....

>>12951226
Make devilled sausages. What sort of sausages are they?

>>12951231
>fry sausages in a white wine reduction
You don’t know how to cook, do you?
Are you just making this shit up,

>>12951231
Partially steam some cauliflower and broccoli. Then fry onion and bacon and put it on top. Then make a cheese sauce and pour it all over, then top with grated cheese, breadcrumbs, sliced tomatoes, pepper, bake for 20 minutes.

>>12951227
I'm not a fan of minted peas or mint gravy, but I can apprecaite that it would go pretty well with lamb shanks.

>>12951242
I do know how to cook - I cook stuff I like. I reduce pretty all meat I cook in wine because I like the flavours. Sue me.

>>12951246
DONE. I’m making that tonight then! Thanks for the extra tips; I was actually going to ask you about baking time. Excellent! Going supermarket later and getting everything. Broccoli cheese is 100% my favourite side but I’ve never made it before. Can’t wait!

>>12951254
I like mint sauce/jelly with lam so I just put it in the gravy because mint sauce runs everywhere but when it's in the gravy it's all thick.

>>12951240
What’s devilled sausages? Will that go with delicious veggie cheese bake? I haven’t looked at what the supermarket has yet but they’ve usually got all kinds in. Beef, pork. I was thinking maybe their brand of chorizo sausages which are more like standard sausages with chilli and stuff - very flavoursome. Not sure if it’ll go with the bake, though...

>>12951259
OP, it’s me again, if I just do broccoli and cauliflower, should I include the mushrooms? I’m thinking nah...

>>12951267
I fry my sausages until they are browned then slice them. Then slice and fry an onion. Add a tablespoon of curry powder and the sausages. Then I add a can of tomatoes and a cup of stock ( beef stock for beef sausages, chicken stock for pork). Season then stir in a tablespoon of American mustard, a tablespoon of ketchup and sometimes a dash of Worcestershire sauce. Sometimes I also use tomato paste to make it rich as fuck. Then I serve it on rice, or couscous and top with grated cheese.

>>12951271
No I wouldn't use the mushrooms and I wouldn't use the sauce I posted either.

>>12951285
Oh, ok. What sauce then?

>>12951291
Sorry, I don’t know how to make cheese sauce... :/

>>12951294
Just a white sauce with cheese in it.

>>12951273
This sounds delicious. I’m not sure it’ll go with the bake but fuck it; I’ll get the ingredients and see how I feel later. Thanks, man.

>>12951299
Nah it won't go with the bake. It is its own meal.

>>12951298
So, isn’t that the sauce you posted but adding cheese to it? I figured I would do something like that anyway. Add some cheese towards the end and melt it in.

>>12951300
Yeah, the bacon is the meat part, you’re right. I’ll just add in a bit more or bigger chunks.

Fuck, it’s going to be so delicious.

>>12951301
No it's a different sauce. It uses far less flour, far less butter, no stock.

>>12951302
Just have an actual side of bacon bro.

>>12951306
I want to make it as much like OP’s as I can.

>>12951312
I am OP.

>>12951323
Alright, cool. I’ll do bacon on the side. Found a cheese sauce recipe too so I’m all set. Can’t wait to get to the damn shops now.

>>12951327
Get a nice cheddar for your sauce. Make sure to cook the flour too so your sauce doesn't taste floury.

>>12951333
Ok, definitely. The recipe I got includes a little mustard too so I think that’ll work out lovely.

>>12951348
Oh man I like to add some hot English mustard to my cheese sauce every now and then. Good job bro trying things out. The hardest thing about cooking sometimes is coming up with ideas.

>>12951364
Yup, for sure. Like I say, this is my favourite veggie side but I land up buying it from the supermarket. Never actually occurred to me before to make it myself so I appreciate the inspiration :)

>>12951376
It's coming into spring here in New Zealand and daylight savings is about to start so my meals are about to get a bit more summery and I will be using the barbecue more. That means masterpiece salads and barbecued meat.

>>12951390
Shit, I’m in the UK but looking forward to what you do, anyway. I’m always on the lookout for unusual salads. Also barbecue ideas. I actually did barbecue a couple of weeks back and was pissed off at my lack of salad ideas. There’s only so far a bloody potato salad can go.

>>12951393
I'm talking green salads bro.
What sort of tea do you drink? I have PG Tips atm but I prefer that taste of Dilmah. PG Tips is strong and brews dark which I like it just doesn't taste as good as Dilmah and to get the colour I like in my tea it takes too much milk. Then Dilmah isn't as strong but tastes good but it really only needs a splash of milk and if you aren't delicate it's too much milk. I'm thinking of trying the extra strength Dilmah.>>12951393

>>12951393
You'll like my pasta salad. Cook some penne pasta, drain, then mix with a little olive oil and put in a huge bowl. Then add diced red onion, feta, sundried tomatoes, and diced fried bacon. Then add some blanched and chopped spinach. Season with salt and pepper then dress with a 1:1 or 2:1 olive oil/balsamic vinegar dressing. Ratio is to your vinegar presence.

>>12951398
Ah ok. Well, I’m really interested to see what you do in all events. I rarely drink tea, actually. I’ll occasionally have it late at night when it’s colder but just bog standard ‘builders brew’. I think Twinings ‘Everyday’ tea it’s called. Brews up very strong so I like that with milk and sugar. I’ll look up Dilmah, anyway. I’m always on the lookout for recommendations of anything really from people who know what they’re talking about.

>>12951400
Oh fuck, that sounds utterly glorious. Screengrabbed with the force of Thor, cheers!

>>12951407
I like Twinings Earl Gray but for some reason the poms don't like it. To be fair I'm talking about 1 pom and he's from Newcastle and I could barely understand what the fuck he said.

Are you English, Scottish or Welsh?

>>12951410
You can replace the bacon with chorizo. Just dice and fry some chorizo until it's brown and crispy.

>>12951416
English with one Scots grandparent. Yeah, Earl Grey is one of those things most people have in their cupboard but never use. It’s really weird. I’ve got a box of it stuck away somewhere actually now that I remember. I do like it, though. Also, people from Newcastle are utter nuts so I wouldn’t take anything one of them says as reflective of the general population. Great lads, though. Best company on a night out. Will literally up for anything and they’re not intimidated at all. I might move up there eventually, actually. The whole of the north east is magnificent. Have you ever been here? Kiwis enjoy a very good reputation in the U.K. Universally considered hard working, easy to get along with and very chilled out. Have to say I agree, too; never met one I didn’t like.

>>12951418
Ok, I’ve added that, thankyou.

>>12951430
Nah man I'm just good chilling in NZ. I'm against spending 20 hours on a plane. NZ is so dope I'm happy to never leave. My Dad's parent's are full blown English. They both served in the Royal Navy in WWII then after the war moved to Australia and got married then moved to NZ. My mum's Dad had a Scottish Mum and English dad and was born in NZ, just. My mum's mum was born in NZ but her family got here because my mum's great grandfather came over on a ship and just jumped off and stayed here.

>>12951435
Wow, quite a history. And yeah, I feel ya but from what you’re saying sounds like you actually qualify for a British passport. Maybe think about at least getting that. It’s a good thing to bank anyway.

>>12950916
Are you me?

>>12951479
Yeah I think I qualify for British and Australian. My dad was in the Australian army.

>>12951483
Well, think about it. It’s a good thing to do for any kids you might have or want. The U.K.’s gonna be pretty exciting once we leave. You just never know, is my view on these things. New Zealand does sound great, though. I think my grandparents met there just after the war. Or Tahiti. One of the two. My grandfather was definitely there though (RAF) and always spoke about how beautiful it was and how kind the people were.

>>12951489
It's pretty awesome man. No snakes or bears. Most dangerous creatures are white tail spiders and which are bitches anyway, bush pigs, which ain't shit because if you encounter one you're probably already hunting and have a knife, and sharks but we only really have Mako's and they don't really attack us. The Great Whites all head to the far south then back to Australia. No foxes, wolves, racoons, badgers. Just faggot possums.

>>12951502
Plus a lot of beautiful countryside. I was just watching the Hobbit cycle yesterday, actually. Man, what a beautiful country. There’s talk of reintroducing wolves here. Not sure where though or how successful that’ll be. Beavers, too. Anyway, I didn’t know that about New Zealand, that you have so few apex kind predators. That’s really interesting. Do the Maori still have such bad alcohol issues? I saw that film ‘Once were warriors’ a while back and I thought that was really sad.

>>12951510
Maori, islanders and Europeans all share the drinking burden. The people from rougher areas who have grown up in lower income areas tend to be more violent but that's because they grew up around that shit and that's all they know.

I'd say we have no Apex Predators. I don't remember the last time I heard about a shark attack happening. My local beach is plagued with sharks in summer. I never knew but my cousin is a pilot and has done flyovers of the beach and seen a tonne of them. I've been swimming before and saw a Thresher a few metres away so I just walked back to shore. Then my mate told me he saw about 3 of them but didn't say anything because he thought I saw them too but didn't care, lol.

My uncle lives down East and you see far more sharks, Orcas and dolphins. There was a Thresher that came in one day into the shallows and a crowd gathered and it just hung around for about 20 minutes showing off.

>>12951528
Wow. I’d actually shit bricks if I saw a shark. I can’t believe you just calmly strolled out. A couple of years ago, I was snorkelling off the north east of Scotland near Dornoch, cone up and dog starts barking from the shore so I think she wants to play and I’m calling her when I see movement out the corner of my eye, turn to look and no jokes not more than eight feet from me I see a dorsal fin go gliding by. Fuck me. My heart, man. I have never moved so fast to the point I was pretty much walking on the water. Then the head comes up and it’s a dolphin.This fucker. Anyway, whatever, I just got out anyway. Still the most terrifying moment of my life. We are starting to get reports on this coastline of great white sharks, actually. Down on the south west. Been a couple of purported sightings the past couple of years.

Still, living near the beach in such a beautiful country must be quite something. I’m not surprised you don’t want to ever leave. Don’t blame you at all.

>>12951584
The sharks here a chill as bro. I was with my mate and we were using a little inflatable boat to push each other into waves and he started to get anxious when we both saw the shark so I just kept calm and pushed him in to shore.

Haven't been able to dig Tuatuas for years because of Algi Bloom but I think it was more of a replenishing stocks type of deal.

What sort of foods do you like to eat anyway man? You're the reason I made this thread so if you want I can cook something to your interests and start a thread.

>>12950900
Good thread, OP. Doing the Lord's work
Good to know that this board hasn't been completely overrun by underage cumbrain redditors.

>>12951613
Oh yeah, we have that bloom problem here more and more now. We get it on the rivers and it kills dogs. You have to be really careful now if there’s been a hot dry spell over summer. Anyway, you sound like the right person to be involved with sharks. Like I say, I’d just scream like a little girl.

And that’s really nice of you to offer, man, thank you. I like anything really. Mainly comfy foods like this - anything casseroled or baked or strewed. Pasta dishes, too. Anything. Mainly you should just cook whatever you fancy and I know for sure I’ll like it. I like how you dealt with that rude prick too. That was class. So any thread involving your cooking and your clap backs will be good enough for me.

>>12951647
Haha yeah he was just an arrogant prick, his meal was so whack though. Fried chorizo with corn chips, spring onions and a wheel of brie. That's even a retarded snack platter.

Tomorrow is Sunday so I'll post around the same time with my roast pork and balsamic potatoes and onions. Don't really know what to do greens wise. Maybe balsamic potatoes, onions and leeks

>>12951670
Yeah, he’s a newb. Guaranteed. Any time you run an OP on 4chan, you should always aim to be informative, interesting and get people immersed in your thread. You come in all demanding and rude, that’s just an open invitation to troll and torch your thread to cinders. He definitely has a lot to learn.

And, cool, I look forward to it. It’s a nice time of day for me here (late morning, early PM) so it’ll be good. Heading to the shops now to get all the stuff for my bake now. Thanks again so much for all the tips. This was an excellent thread and an even better chat, man, so thank you for that too. Back in a while to post pics of my efforts.

>>12950900
Nice thread. This boards needs moar of this.

Thanks for all the positive feedback lad's. Will post more threads in the future.

Bumperoo.

These are the kinds of threads we need more of round here. Good job, OP.

OP here, how was your dinner Britbro? Did you take a picture?

>>12951684
The cat fucker has spent the last year trying to convince anons not to make OC.

Bit of breakfast..

>>12953298
Hey man. Haven’t made it yet. Just waiting for dishwasher about another half hour. Also had to clean up kitchen. Managed to get everything except tomatoes as it appears there’s been another remainer herd running through it today doing their ‘stockpiling’ bullshit. Got mustard for the cheese sauce and tons of cheddar and Parmesan too so raring to go. I won’t take as many photos as you as I don’t want to clash with your OP but I’ll do them for the key stages. Really can’t wait. Even got your tunes on standby.

>>12953468
Nice. That Mayawaska album is good. There's a good Beetles mash up in it.

Post plenty of pictures man. This thread will just idle otherwise. It's 09:30 so I won't be posting anything new for a few hours. Got leftovers for lunch today, fuck yeah.

>>12953485
Ok, I’ll see how I go. Anyway, got my wine ready and gearing up now... tunes ON.

>>12953676
What sort of wine?

>>12953328
I miss him. I wonder if he got flooded out in the latest global warming "50 year event" happening every 5 years now in Houston.

>>12953692
South African Merlot called ‘First Cape’. One of my favourites. Very smooth and mellow. Goes very well with cheese dishes in my experience.

Also, fuck OP, you got great taste in music, man. This Sound Defects album is THE bomb.

>>12953752
If you like that you might like this..

https://youtu.be/ETMEmxE-Bq4

How's it all going?

>>12953997
Good. Just finished steaming broccoli and cauliflower. Bit pissed off at my baking dishes though. The only one deep enough is smaller by length and width so I may have landed up cooking too much veg. Oh well, it’s not a disaster. Anyway, frying up bacon now...

>>12953902
Yeah, I love this, too. Racking it up now, pouring another glass...

>>12950916
I'm dangerous. Mush-RUNTS should be afraid of me.

>>12954144
Did you partially steam it or steam it until it's cooked?

Right, moving along. I would usually do pics at the end but just gonna pop up a few now to show the deliciousness. Getting on then with cheese sauce which shouldn’t take long...

Sizzling bacon getting delicious.

Delicious bacon and red onion added to veggies.

brb sauce

>>12954254
No, no. Just partially like you said. I like it crunchy.

Damn bro you really do need a big dish. Got a roasting pan you can use? Looking good though.

>>12954304
I’ve got a couple but they’re shit and I don’t want to risk the sauce in them. If it’s too much, I can always decant some to the other dish, that’s not a problem. I’ll estimate once I’ve done the sauce. And don’t worry, I have a giant arse pot to make as much delicious cheese sauce as I can.

Ok, so drama over and I managed to split all over it very neatly between that dish and a smaller ceramic one that I won’t bake and keep covered in fridge.

>>12954462
How's the sauce going?

>>12954468
Done! Must say I’m really pleased with it. First time making a cheese sauce but looking at recipes it’s basically just the usual flour roux or whatever and then just cheese added.

So, the start when milk added...

>>12954493
Adding a shitload of cheddar like OP said. I got grade 4 which is extra mature.

>>12954497
Little bit thick but the cheese melted in beautifully...

>>12954508
So, given it’s going to bake, a bit more milk so it’s like this (fuck, I hope this works out)...

>>12954515
Then onto the veggies, bacon and onion...

>>12954515
No you want it thick. If it's taking a while to thicken then turn the heat up and stir the shit out of it with a whisk until it's nice and thick.

>>12954523
Give it a good mix in like OP said so everything’s coated right to the bottom...

>>12954515
Did you taste it? If it's not grainy textured you should be good.

>>12954523
Move your florets around so the sauce seeps in between the cracks. I'm the OP by the way. Been monitoring the thread all day.

>>12954526
Looks so good man.

>>12954524
I did, I did. I always do the roux, then milk, then increase heat and whisk the shit out of it until the flour’s completely activated. That photo is from that point so it needed a bit more milk. Anyway, it’s all a learning experience and it tastes fucking heavenly. The good thing if it cocks up is I’ll only make that mistake once. I am DEFINITELY making this again for friends.

>>12954529
Yeah, it’s completely smooth. Like cheese fondue. I’m really pleased with it but we’ll have to see how it turns out.

>>12954530
Yup. I got it completely covered. Added on a bit more sauce because frankly this is my ultimate food...

>>12954552
Not forgetting the spare... (it got completely covered top to bottom too).

>>12954558
Then cheddar...

>>12954561
Breadcrumbs...

And I lost the photo with the Parmesan but basically that went on after. Now in oven and just waiting...

Damn that cheddar looks good. From a side dish to a main. I usually make this a couple times a month.

So, I think you’re right, OP, and that sauce was too thin after all. Just checking it now as it starts to brown and it’s thinned out quite a bit. Good lesson to learn. Does taste inflexible though so I’m not too fussed. Anyway, shouldn’t be long now...

>>12954644
Hah. Not ‘inflexible’ - it tastes incredible. Very creamy cheese taste. Damn. Gonna be making this all winter. I reckon it will go absolutely amazing with a rich beef stew instead of the usual mash I do.

>>12954654
Replace the veg with pasta and you got a good mac and cheese.

>>12954679
Yeah, that’s a good idea, actually.

Anyway, I think we’re up. I covered this side to side so only reason I can think why the crust has moved to the centre is again the sauce is too thin and shoved it. Bit disappointing but ok, lesson learned. At least I know now exactly how the sauce should be thickness wise.

Like based OP, I’m just going to let it settle, clean up and then have another glass of wine...

Fucking phone. Better shot.

>>12954692
The sauce just bubbles up and consumes the edges of the topping, happened with mine too.

So cheesy.

>>12954735
Yeah, it’s actually not too bad. Just putting on a plate now..

And... done!

Have to say, this is just bloody lovely. Even though it was in longer than I would’ve liked, the veggies are still firm and delicious. Bacon flavour has permeated the whole thing which has had extra dimension added to it from the rich, smokey Parmesan. I do think the sauce could have been thicker so that’s again a lesson learned but it’s cheesy, cheesy and oh so smooth. So, on the whole, hands down, this is the best cauliflower and broccoli cheesy bake I’ve ever had. Stoked to have made it myself.

Thank you based OPbro. I’m going to make it the rest of winter for my pals and whenever anyone asks me where I got the recipe, I’m going to say it was from “a really awesome guy I know in New Zealand who’s also a good buddy”. Cheers, man.

>>12954821
Haha no worries bro. I'm going to be in the kitchen in about an hour or so to make my roast pork and balsamic potatoes and onions. I'll make a post with more cooking tunes then post pictures and what not afterwards.

>>12954821
Jack would love this. I'm going to message him on facebook and request he make this in a future Cooking with Jack episode.

>>12954821
Next time you should fry some onion and garlic then add bacon.

>>12954864
Ok, excellent, buddy. I might crash for a bit but I’ll be back later to see what you’ve done. Thanks again so much. That was just one amazing experience from start to finish.

>>12954876
Awesome

OP is back with roast pork and balsamic potatoes and onions.

Cooking tunes for today;

https://www.youtube.com/watch?v=kHvDNM66etA
https://www.youtube.com/watch?v=3q8nGnls1Ow
https://www.youtube.com/watch?v=oTl5Zopx4os

Started by patting the pork dry with paper towels and scoring the skin.

Then I brush all sides with olive oil and season with salt and pepper.

Into the roasting pan and into the top of the oven.

Time to start preparing the balsamic potatoes and onions. I have a few red onions, some agria potatoes, a bulb of garlic and a sprig of rosemary. You will also need balsamic vinegar, butter and olive oil.

I quartered my potatoes length ways then put them in a large pot of salted boiling water

While the potatoes boil peel the garlic and coarsely slice the red onions.

One of the best kitchen tools I have..

Chop up some rosemary.

Potatoes have been in boiling water for 10 minutes. Time to drain them.

Then back in the pot and shake them around to chuff them up.

Pork is done. Plate it and cover it in tinfoil. The crackling will be taken care of after carving.

It's time to get the brotatoes going. Get your oven dish on the element with a glug of olive oil and a generous slice of butter. Crush the garlic cloves with the blade of your knife and throw them in with the rosemary.

Fry until nice and fragrant

Then the potatoes go in. Give them a good season. I used fennel salt and pepper. Then give them a good stir, get them coated in the oil and butter.

Then spread your onions out on top.

Pour over balsamic vinegar (It was 1 cup I think). Bring it up to heat and allow to simmer for a few minutes then into the top of the oven for around an hour. I check on it after 40.

When the potatoes were around 15 minutes from being ready I cut the skin off the pork and returned to the oven. I then carved the pork.

Potatoes and onions are done. At this point I turned the oven over to fan grill, moved the skin to the top of the oven and cranked up the heat.

Then all that's left is to plate up and enjoy my Sunday roast.

>>12955727
i want you to know this thread is dank pls continue making them, that plate looks gnar-gnar af m8

>>12955727
Hey bud, just got up. This looks fucking amazing again! I usually avoid pork as I don’t know how to handle the crackling but my ex loves it so I’m thinking I might do this for lunch next Sunday. Potatoes look beautiful, too. ALSO, I have NEVER seen that garlic peeler before! I use an old heavy crusher and just put it in skin and all. Something else I learned again, cheers!

Also, also you didn’t want to make a new thread, no?

Where is OP? :(

finally some fucking food and cooking

>>12955637
>>12955641
>>12955646
>>12955650
>>12955655
>>12955663
>>12955667
>>12955672
>>12955674
>>12955676
>>12955682
>>12955688
>>12955691
>>12955697
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>>12955727
Look at this. Absolute professionalism and attention to detail. The equivalent of a cook book in post form. If only every damn thread on here was like this. Great job, OP. I’d say you have s distinctive style that is well worth looking out for.

>>12956090
This thread was still alive so I didn't see the point.

>>12956480
I was absolutely wip5e man, went to sleep at like 7:30. Now it's 02:30 and I can't get back to sleep. Guess I'll have to take a nap today.

>>12956942
Wip5e, the fuck is that? I meant to say wiped. Tonight I will be making something with the left over pork. There is so much.

>>12955950
Kitty posts are best posts.

>>12956090
That garlic peeler is a piece of piss. I like to roast whole cloves of garlic with the veg when I do a roast.

What should I make with the left over pork guys?

I bought some chipotle spice mix and I was going to fry up some onion, garlic and green capsicum, corn, some type of bean, pork, spices, can of tomatoes, maybe some stock.

>>12956938
Ah, ok. Well, I don’t think anyone would hold it against you. It seems a shame as people could’ve missed it, and the pork looks amazing.

>>12956975
Whatever you do will be amazing.

>>12956975
I've got some orange kumara, spinach and cream. Maybe a pork, kumara and spinach curry.

>>12957035
What's the bump limit and image limit on /ck/?

I'll make a new thread tonight if I cook anything good.

I've got leeks, spring onions, celery, carrots and a few mushrooms too.

>>12950920
>unseasoned, baked chicken breast
I realize this is a quick meal but at least put some salt and pepper on your chicken, whitey

>>12951068
6/10

>>12957126
I baked it until it was just cooked through, then I diced it and added to the pan, followed by seasoning. Thanks for the tip though Gordon.

>>12957150
I can see that. always season your meat, it brings out more flavor of the chicken. there are only a very few instances where you shouldn't. good thread besides that though

>>12957042
Fuck, yeah, do this.

>>12957050
I dunno. Honestly, you’ve gone well over a hundred on this and realistically the board is about the food. I get there could be a concern about seething idiots complaining about different threads but it’s just logical to have one thread per dish. If you want to make more from that like leftovers, or like I did the cheese sauce thing, ok, but in my view, it should be one thread per one major dish. It’s not like you’re taking up bandwidth considering the 99% of thread shit like “hay guiz how do I skweez a lemun with my hands?!” we get on here. You’re a quality contributor. If the whole board was just all your threads it would be, objectively, 100% better.

>>12957132
Bollocks is it.

>>12957165
Curry might be off the table lad, don't have any cumin.

Kek at the Brit wanting a curry though.

>>12957161
Didn't see the point since I was going to drown in a white sauce made from chicken stock.

>>12957195
Curry was our national dish at one point. True story. I also make a pretty mean, proper Indian curry myself. And ok, if no cumin then something else. Waiting to see anyway :)

>>12957050
I think it's 300 / 150.

>>12957218
What is England's national dish now? Kebab?

>>12957126
Why is Markiplier memes being posted here

>>12957218
Shiieeet, just found some cumin.

>>12957250
Hooray!

>>12957240
boiled sausage with sawdust & kidney and a side of gypsy spit in ketchup

>>12957201
so the chicken taste better. it doesn't matter what sauce you drown it in or how you prepare it afterwards
>>12957249
who dat

>>12957291
some faggot who plays video games on jewtube

>>12951068
It was good, 7.5/10
Food at the end looks delicious.

Forgot to ask you Britbro, could you taste the mustard in your cheese sauce?

OP here, what do you think of my coffee table? It's solid Rimu, cost $30.

>>12958054
I didn’t put any in because I actually wasn’t sure what stage of the process it should go in. I’m so happy you put up a pic of mustard powder though because that’s exactly what I got. In the supermarket, I saw a jar of it and even though you didn’t specify which you use when you said it was great to add to cheese sauces, I instinctively thought you didn’t mean the paste kind. So yeah, that’s pretty cool.

>>12958740
It’s bretty nice. Did you just revarnish it? Colour is beautiful...

>>12958842
Yeah. I stripped it, sanded it, gave it a base coat of 2 parts varnish 1 part turps, hand sanded it then just gave it another coat of varnish. Then tomorrow might give it a wet sand if it needs it and 1 more coat.

>>12958835
I usually make 2 teaspoons of mustard up per pack instructions then add it to the white sauce before I put the cheese in. 2 teaspoons is good for a white sauce made with 2 cups of milk. I made a mustard cheese sauce not to long ago and added some steamed leeks to it then spooned it over some sausages.

>>12958916
Post up the finished product when done, man. Did you buy it second hand or something? The wood looks really high quality.

And fuck, that sounds amazing with the leeks. Now that I kind of get how to do a cheese sauce, I’m thinking of doing a mac and cheese but I’ll use penne pasta instead and use some of the other bacon I got yesterday. I got loads and there’s loads extra cheese too. Thanks for the tip on the mustard. Honestly, I would’ve added it dry probably at the roux stage so I’m glad I asked.

You didn’t cook tonight, no?

>>12959055
Yeah got the table second hand. I'll sell it for a few hundred dollars. It's just about midday here and I'm still deciding what to make with the pork. I was going to make a Mexican style dish with pic related but I don't think anyone wants to see that being made.

Here's another picture now that it's started to dry.

>>12959073
Where’s the pic related?! I bet they probably do, actually.

And ok, interesting. Is that your job? Furniture restoring? You’re a fascinatingly talented guy, OP.

>>12959096
Beautiful.

>>12959073

>>12959101
Yeah pretty much. First piece I did was a coffee table bought for $20 and I sold it for $300

This set of drawers was free. I just need to get some handles or knobs then I'll sell that for a few hundred as well. It's a solid piece.

>>12959112
Oh, I see what you mean now. I reckon they still would. At least it’s actually cooking still and they’re running threads with boxed mac and cheese anyway.

>>12959130
This is magnificent. This kind of style is very trendy here - looks like something from, I think, the 60s maybe. They pay A LOT of money for this.

>>12959120
Shit. Bank, bro. Where do you source from?

>>12959153
OP shops, and the internet.

I don't think it's as old as it looks it's just dark wood and came up really well. Oldest piece I've done was a stool that was at least 80 years old.

>>12959203
I was just thinking that actually it makes sense you being a furniture restorer. It’s the same sort of attention to detail and refining an idea until it looks (or tastes) impeccable as cooking, really. Pretty impressive. Not quite art, not quite a craft, but somewhere between the two.

>>12951008
Looks good. Chicken /broccoli is one of my favorite combos.

great thread OP its refreshing to see a thread actually displaying and discussing cooking. Inspired me to do the same this week, assuming everything goes well with a very scary legal issue I didn't know I even had. People, check your mail, at least periodically...

>>12959370
What’s your legal issue?

>>12959376
I didn't pay my yearly $100 HOA fee 6+ months ago. Forgot about it. Finally checked my mail after months and now I have a notice from a law firm threatening to file for foreclosure if I didn't pay the fee plus fines by last week. Of course this was on Saturday so I've been shitting my pants with anxiety until I can call these people on monday and pray they will take my money and haven't filed in court yet. I really never thought nonpayment of a small fee like that could escalate so much. I am stupid and negligent though and wish I had just checked my fucking mail a week ago and avoided all this.

>>12959407
Nah, you’ll be fine. There’s a basic reasonableness doctrine in the common law. Even if you’ve missed a deadline, so long as you make immediate efforts to pay what’s owed, they’ll have to accept it. A court won’t entertain an action where the party has already offered to pay up in full. It’s fine, don’t worry.

bump

>>12959525
Man, I hope you're right. Thanks for taking some pressure off. This is my first home which I was (and still am) grossly unequipped to properly manage financially and responsibly. The past 3 years have been a nightmare of stress. First world problem I know but damn if it isn't one thing it's another and I've been perpetually behind the 8ball keeping on top of things and everytime I get ahead something shitty happens and I'm back to robbing Peter to pay Paul. If all goes well tomorrow I'll make a celebratory cook along thread. Cheers

>>12950900
Listen to better music, you fucking faggot. Does your husband sodomize you to this garbage?

>>12959707
*Tips Fedora*

>>12959678
What's your celebratory meal going to be bro? Balsamic potatoes and onions?

>>12959678
No, honestly, you don’t need to worry. I’m not a qualified lawyer yet but I’ve just completed a law degree so I can tell you this as a fact. If you think about it, it’s just logical. The whole purpose of a private law claim in a court is to ensure both sides stick to their contractual obligations (as in any agreement including trusts and so on). If you turn up to court attempting to sue someone on the basis that they offered to pay you in full including any penalty payments, etc., but you decide to sue them anyway, then you have no actual claim and are just being vindictive. It wouldn’t even get past hearing stage, and you would run the massive risk of the judge not only throwing it out, but awarding all costs against you and fining you for wasting the court’s time.

The purpose behind these threatening letters is basically just to get you to pay up. If you left it for, say, another six months, then yes, that’s an issue because then they can hit you up for more administrative and legal fees and so on. But even then, as soon as you offered to settle, they’d have to accept it. Missing mail and so on is not a defence as the onus is on you to check correspondence when you’ve undertaken an agreement like this, but it is also understandable and does happen. If I were you, and I had an email address for them now (check the letter as it may have this), then I would email them now, apologise, and say you would like to settle in full immediately. If you want to do this and want help, I’ll happily draft it up for you now. Once you send that, then call them first thing Monday and ask for the accounts department, then pay them.

I also suggest, as you seem a scatterbrain like I am, that you put together some kind of reminder system for things like this in the future. It won’t hurt to and it’s a good habit to get into.

I look forward to your celebratory cook along thread, friend. Don’t worry. It’ll be fine.

Holy shit Britbro, this leftover pork thing I made is fucking delicious.

>>12959900
Photograph it for me!

>>12959911
It's pretty much just chilli. I'll create a new thread after I've eaten.

>>12959917

>>12959941
I think you've given me a new hobby.

>>12959769
Don't wanna plan anything until I'm outta the woods but I always like to try cooking new things.

>>12959795
Thanks man, honestly one of the most helpful things I've read in awhile. Wish you the best and congrats on the law degree

>>12959951
Or I just helped save the board.

>>12959953
No probs, bud. Like I say, you’ve got nothing to worry about. Just call them up first thing and say you want to pay in full immediately. You don’t even have to supply a reason but if you mea culpa it and apologise profusely anyway, it’ll help oil the gears. Looking forward to your cool along thread, too, and thanks very much for the kind wishes.

New thread guys..

>>12960023

>>12959407
>HOA
Not even once.

>>12950905
>fungus
dropped

>>12950916
Unless you have a real health problem, (which you can have apparently, one of my friends is allergic to funghal spores) stfu. They bring in tons of flavour and have a nice firm texture if you have a functioning braincell to not overfry them.

Bump!

Come on anons, you c-can do it! D-don't let the thread die now!

>>12964420
Might do more cook. Pumpkin and spinach curry to accompany my roast chicken leg.

Still the best OC in the board.

So many homies and wholesome convos ITT.

Up you go...