/ck/ - Food & Cooking

Gonna post more pics until the professional chefs show up.

I always burn the shit out of sausage because I cant tell when it's done.

Getting steamy.

Anyone like Golden Curry? I find medium with hot sauce is better than even their hottest curry.

>>13917021
You get a shit ton of wiggle room when you're making curry. Generally you just bully whatever meat around in the pan till your onions go brown and the 15 mins of boiling finishes it off. Plus, most smoked sausage you could eat out of the packet raw I'm pretty sure so it's more about consistency you enjoy eating it. I like it mine until it's got a nice snap. That's just how I do it, I'm not a sausage expert. I just didn't have any hamburger or chicken thawed out.

What recipe/ingredients are ye using? Never made curry but I'm interest now.

I wonder how much like those premium curry places in JP taste compared to Golden Curry. If I ever go there, I'm getting one of those fucking curry mountains.

>>13917073
So far it's been
>3 garlics
>half a giant onion
>one can whole peeled potatoes
>3/4 can of carrots
>1/3 stick of butter
>some olive oil
>half a pack of conecuh cajun sausage

Yeah I know, >canned, this is quarantine anon, this is serious. I've been just put up for almost 3 weeks, I had 1 fresh potato and it was starting to grow arms and shit so finally getting into those prepper cans.

But anyway, the curry packs do most of the work, if you use Golden Curry, I would say wait until it's all done to add any salt cause it has a lot in the mix.

Bombs away.

Noooo no not the heckin curry brickerinos, ahhh.

that's a sweet pot anon

>>13917104
Is that blocks of chocolate?

>>13916962
>butter for curry
How fat are you?
Still nice potu

>>13917110
He's making the shitty jap curry

>>13916962 Nice. That conecuh? I'm making red beans and rice for Easter.

>>13917108
>>13917112
Nice, thanks dudes. People really seem to like it for some reason.

>>13917112
Butter mostly cooks off and is for the onions and garlic, I mean it's either butter or more olive oil.

>>13917116
You are correct. Shitty Jap curry with shitty canned shit. Oof. It'll turn out though, I promise.

>>13917127
Yeah, love this shit.

Anywho, if you make curry, remember to stir the shit out of it for like 7 mins or you get those clumps of curry. I always tell people if you're going to use Golden Curry, use a little less water than it says so it turns out more like glue consistency. Just the way I prefer it.

Cool, it turned out. Good stuff. My broccoli is a little over steamed though, tastes fine but would've done that part differently.

Happy Easter dudes.

Post anything you're cooking today. I'll post my hot sauce in a sec.

I use golden curry a lot, because I'm quite lazy.

Lately I've started making it with ground beef/pork because that's what I had in my freezer. It kinda eats like a thicc gravy with chunks of carrot / potato / onion. It's good but needs to be stirred even more than usual to prevent clumps.

>>13917076
I've been to Japan and ate a shit ton of curry, but it was mostly at chains.

Honestly, it was all pretty similar to the boxed Golden Curry stuff in taste (though there were more customization options).

>>13917088
i fucking love conecuh but haven't had it in years. Also, try using a can of coconut milk as your liquid next time. It's good.

>>13917199
One day I'll go. Why does Japan like it so much I wonder? I'm lazy too but I try to make /ck/ threads so other people will too, maybe in a year or two it'll be actual cooking on here.

I got this shit at Pigeon Forge and have been ordering it online since. I go up there a lot to ride the trains, not a train otaku but it's relaxing. They are out of this particular sauce at the moment I think cause it's just too fucking hot for most people. Very tasty. Down to my last 3 jars..

>>13917221
Any kind in particular? Conecuh is the bomb, I'm no connoisseur personally, I buy the affordable stuff but it's good enough for me.

Cursed fridge. Gotta make room for all the curry now.

>>13917329
I usually do:
>season meat
>oil pan, brown meat, remove meat
>saute onion
>add veg, garlic, spices
>re-add meat, juices
>add can of coconut milk, water to cover
>simmer until potatoes are done
>add curry block
>simmer, done

Don't buy peeled garlic, man. Fresh is so much better even if it takes a couple more minutes.

>>13916962
How do you like using butter as opposed to oil? Whenever I make this golden curry mix I use a lot of oil for cooking the meat/vegetables but I feel like it fucks with the texture

>>13916962
Braising the meat for Marco’s Shepherds Pie recipe

>>13917387
I don't have a huge preference one way or the other, I try either or. With curry, the end flavor is so strong that it's basically irrelevant, but if you're cooking just an egg or two, I find the butter makes shit less greasy and has enough salt that you don't need to touch any actual salt.

>>13917405

Just made some cast iron pan pizza

Made my gf breakfast, she said she liked it

>>13918873
Looked like a turtle in the thumbnail. Didn't look much better when opened up.

>>13917227
Curry was introduced to Japan pretty late (1800s?) and was big in the armed forced, then started getting really popular (I imagine because the soldiers came back with a hankering for curry).

As to why they like it so much? I mean, why do we like it so much? It's fucking delicious.

I'm surprised it isn't more popular in NA. It's easily made in restaurants in huge batches that can have their portions changed for the individual (e.g made hotter). We have a fair number of curry places where I live, but we also have a 50%-ish Asian population. I grew up in a 99% European-descent city and never saw a hint of curry until I moved away.

>>13917386
Ah fuck I think I've been screwing up. I've been almost caramelizing my onions, adding meat till browned, then adding garlic, then veg / spices.

In retrospect, this has compromised the browning of the meat...

Pic related, as I think it's probably a terrible way of making curry.

>>13918873
glad your mom liked it

>>13919025
For Japanese curry, I do the meat separately, but I only use schnitzel in mine

Made a pot roast for my GF and friend. Tasted a bit off but overall it turned out well.

>>13918165
This looks good. Show the inside...

>>13919136
Fuck, that looks lovely. What kind of meat is this? What is a 'pot roast' anyway? Bong so I have no idea what this is but I always see it mentioned in movies.

>>13919136
looks very greasy

>>13919136
Needs couscous

>>13919149
Only other pic i took. It would’ve held better if I had a pie handle thing to pick it up with

>>13919136
I'm hungry af and that looks very tasty anon

>>13919158
Browned and seasoned chuck roast, carrots, and potatoes slow cooked with broth, wostershire sauce, a bit of Cabernet, etc. I cheated by using an instant pot to pressure cook it.

>>13919158
https://en.wikipedia.org/wiki/Boeuf_%C3%A0_la_mode

basically

not cooking anything right now
but i was thinking of making something like this
https://www.youtube.com/watch?v=G3fvxUt_HEc
problem is, i don't have any of those ingredients, and it's 4am
I have some schnitzels in the freezer, onions, dressing, pickles, cheese, and potatoes
should i just wait or should i make an unholy sandwich of some of these ingredients?

>>13918165
Impressive!

>>13918873
Would eat.

>>13919136
Looks great dude. Should do a pie like the other anon. Looks so tender.

Gonna do a pizza tonight but nothing special, shitty freezer pizza.

Just made some go to chicken tikka masala with some chicken thighs. Looks like slop, tastes fantastic.

>>13917386
The peeled garlic was panic buying, they were out of fresh stuff. It's better than the minced shit at least. I doubt I will be able to use this much garlic before May 15th..

Cooked up a couple of nice fatty ribeyes earlier tonight. I like mine with a very hard sear, a crust even

>>13919256
Nice. What'd you do for sides?

>>13919256
>I like mine with a very hard sear, a crust even
so you admit you fucked them up?

>>13919284
I think it looks great.

>>13919284
Why do you think a hard sear would be fucking a ribeye up? You can do a sear and still do medium rare or medium well inside.

>>13919284
>doesn’t know anything about steaks
>pretends anyway in a indonesian spearfishing forum

>>13919322
>thinks he knows everything about steaks
>pretends to no be offended by other people pointing out the obvious that that steak sucks ass anyway in a indonesian spearfishing forum
like poetry

>>13919356

what are you talking about? those steaks look perfect. what's the problem?

>>13919403
He's a fucking idiot that's the problem. Stop feeding his ego.

About a half a kilo of milk lamb heart, liver, kidney, spleen, lungs and pancreas. Cubed, washed, browned with loads of garlic, rosemary salt and pepper in olive oil. Added 1.5 cup of nebbiolo, some chopped parsley and a bunch of tomato passata then let simmer.

>>13919416
bad photo but it tasted amazing

>>13919403
correct, they look perfectly overdone. would love to see a cut picture but i'm sure you conveniently don't have one :-)

>>13919423

i didn't cook them. have you ever cooked a steak before? you can put a really hard sear on the outside and have it be practically raw in the middle for cuts that are an inch or greater in thickness. in fact, often times you have to put them in the oven or baste with butter to desired temperature! wow, isn't that crazy??

>>13916962
Yeah, I'm making scalloped potatoes for the first time. Didn't bother to look up a recipe so I hope it turns out well, it's in the oven right now. Hopefully I didn't fuck it up because there's like $15 worth of Gruyere in there

>>13919469
That's the definition of high risk. Let us know how it turns out.

God bless this dish, let it become delicious.

>>13919280
Just some roasted broccoli

>>13919423
Here you go

>>13919478
Thanks haha I'll post a picture either way when it's done.

>>13917196
looks good anon

>>13919479

Jesus anon, it’s glorious.

>>13919423

UTTERLY BTFO’d you fuckin retard

>>13919479
Why do people fuck around with the colors like this? It looks so fake. Just post a regular picture next time.

>>13919469
>>13919478
>>13919514
Looks pretty good but seems to have kinda burned a bit on the edges I just hope the bottom of the dish isn't compromised

>>13919639
Same reason insta-thots won't post a picture that hasn't been filtered to hell and back.

>>13919639
Pretty sure there’s no filter in that pic and the red tint is the result of not adjusting the white balance to capture the natural colors.

>>13919025
absolutely no fucking need to use a crockpot and 6-12 hours for this. It takes no time at all to just cook the meat then boil the potatoes and carrots in the same pot, 35 mins tops.

>>13919652
I think it's a troll guide. Seriously, a side of applesauce or sushi what the fuck?

>>13919652
Yeah, I make a lot of curry. I know this is a terrible guide, and I think >>13919661 has the right of it.

I saved it like ten years ago because I didn't know how to cook back then. I never used that method.

Speaking of, I literally just made curry because of this thread.

Mad props to whoever suggested coconut cream / milk. I have several cans but nothing to make Thai curry with. I was worried making Jap curry with it would be overpowering, but it just adds a nice creaminess.

Wish I'd remembered to take a photo before packing it up.

>>13919639
>>13919479
Here you go, anon

Went to the farmers market today and got some fresh vegies so I made, gemista (stuffed tomatoes, bell pepers and courgettes) made half with rice and goat/cow mince and the other half with rice and pine seeds,enjoyed always with some nice Greek goat yogurt. Apparently I should have covered them firmly with foil but I did it half assed and the got a bit of char on the caps but rest are still pretty tasty so who cares.

>>13919643
Personally I like a little extra-done on my casseroles and other dishes, I like that extra crunch, it gives a dish more character the way brownies on the edge of the pan are always the most sought after. There's literally no downside as long as it isn't burnt to a crisp. Glad it turned out for you, anon.

>>13920897
Interesting. Mexicans in my area make these and deep fry them, they call them chili relleno. I dig them.

>>13919730
seeing this thread made me want to cook some curry yesterday, didn't take any pics though. I never really think about it while I'm cooking.

I bought some super thin sliced wagyu akasushi wakazashi beef on the cheap from a jap market a few days ago. That shit made some great curry. I usually do chunks of just a random cut of beef I buy so I wasn't sure how it would turn out.

>>13916989
Hey I just tried that jap stuff yesterday for the first time. Easy as heck and pretty tasty

>>13921693
It's really easy going, you can put literally anything you want into it and it will always just taste like curry. I can't think of anything other than whole chicken breast that would not cook if you just cook it with your onions on medium high for a few minutes and then 15 mins of high temp stewing. It's basically instant ramen tier difficulty. I'm glad other people are trying it.

>>13921451
Make pics next time, even if your shit is goofy or nasty. One day, I want /ck/ to be just like this thread. People will always shitpost on you and say you're poor or your kitchen sucks or you made slop, etc, just jump with both feet and let them inoculate you to peanut gallery criticism.

I make /ck/ threads every other day of whatever I'm cooking and usually they just get torn to bits by professional chefs and shit posters but this one's been really great.

Oof, curry for every meal, I made too much.

From a couple nights ago. An old favorite. My great uncle who was at Normandy taught me how to make it.

I did a lot of cooking over the weekend, will be eating leftovers til thursday.

>>13918873
Why would you feed your girlfriend beans? You don't need her farting and shitting up a storm when you are railing her later.

>>13919423
Consider deleting your post seeing as how you've been thoroughly BTFO

>>13916962
cooking fried chicken. will be seasoning some with nip 7 spice to test it out.

stuffed paprika

>>13917104
I watched a japanese woman on youtube do a curry recipe and she only used two bricks after adding her own spices. I want to try it out that way because going through two boxes of golden curry per batch is a little pricey

>>13919025
>I've been almost caramelizing my onions, adding meat till browned, then adding garlic, then veg / spices.
thats how i do mine. I'd rather the meat finish and get tender along with the veggies. the onions, imo, shouldn't really be a bite but more flavor.

>>13923509
one box is PLENTY for OP's pot o stuff. I make about 2 gallons so in that case I use two.

>>13916989
carrots are too thin here they'll just turn to mush.

>>13918624
Nice.

>>13916962
Cooked onion are literally AIDS, any recipe that has cooked Onions should be avoided, unless you remove the onion after it cooked. Also curry is shit, literally poo.

>>13919423
>t. only pretending to be retarded

I made sourdough pancakes with my leftover starter from refreshing it. Turned out way better that I was expecting given that I completely winged the recipe and this was my first time trying it (and I had no milk). They bubbled up more than I was expecting with no baking powder/soda too, guess that’s the power of yeast for you.

>>13923859
Also fried a couple eggs to go along with it. Pretty good fare. The sourness of the sourdough almost makes the pancakes taste fruity by themselves. My starter smells kina like apples to me when it’s nice and ripe.

>>13923873
And the image is flipped. That's what I get for phoneposting.

>>13923605

Whittle baby don’t wike the scawy onions?? :(((

>>13922983
Currybro, have you tried adding flour to make rue before you add in the heavy stock? I find it gives it a nice creamy thickness :)

>>13916962
Just finished eating the stir-fry I made, was quite tasty.

Should I make chili or pasta sauce? I have the ingredients for either.

>>13923571
My timing has just been off, so that the meat doesn't get browned enough due to
1. Onions haven't sweated enough, so there is too much moisture in the pan
2. Onions have fully caramelized, and they might burn before meat browns enough

Honestly I'm overthinking it. Last night I made it with ground beef (all I had around) and just tossed the onions in once the beef had rendered out its water and was starting to fry in its own fat. Worked fine.

>>13923509
>>13923581
This was one of the smaller packs so it wasn't the boxes that require 6 cups of water, these were the half size ones that need 2.5 cups of water.

>>13923588
They were fine.

>>13923605
I agree the color is not appealing, 90% of Indian food is just shit colored whatever, I agree in that regard.

>>13923508
Looks awesome man. Did you cook the meat first or inside?

>>13923104
I am so envious you have a recipe from your grandfather. I wish I'd had more time with my grandparents. Sometimes I crumble cornbread into a glass of milk and mix fried okra with black eyed peas. I miss him.

Got a crock pot full of (boiled) peanuts going. Cajun flavor

>>13924410
Canned ones or doing your own? I miss the pre-corona episodes where I could get a styrafoam cup of them at the gas stations for $1.00.

>>13924503
I know those ones arent as good as homemade, but fuck are they good.

>>13917196
would eat

>>13924503
Venmo me $1 and I'll mail you a used rubber glove full of em

>>13923104
SOS is legendary in lower middle class Midwestern/Southern families. Hot turkey sandwiches, shake n bake pork chops, etc

>>13917196
looks good rice is a bit too moist for my liking

roasted and sliced leg of lamb and roasted veggies for easter yesterday

>>13917076
had it in a small suburb of Tokyo. It is DIVINE over there. The one I had was very dark and nutty. Had eggplants and carrots and short-grain rice and served with English tea. Tweee as hell.

>>13917196
That turned out better than I was expecting.

>>13925148
not bad

Aginarokoukia soup (fava beans and artichoke soup with dill and lemon), tarama salad and some awesome burley rusks to dip.
>>13920952
Ye I was reading about it in the wikipedia article, it seems that stuffed bell pepers especialy are a staple all around the world (I guess its the shape that helps), here in Greece its mainly tomatoes and pepers, courgettes and courgette flowers, the Turks and the Iranians take it a step further (stuffed onion sounds awesome not to mention stuffing fruit) https://en.wikipedia.org/wiki/Stuffed_peppers

>>13919222
Still here anon? I’d love your recipe

>>13919423
BTFO you stupid fucking retard
kek i have no idea why i got emotionally attached to this conversation, i didnt even post in this thread yet
anyways, KILL YOURSELF YOU STUPID NIGGER

>>13923508
bojler ugyanitt eladó

>>13924503
Not exactly home made. I got pic related as a christmas gift. Comes with a cajun seasoning packet

>>13920897
>>13926418
Based Meds, your food always looks so clean and filling. I looked up tarama and saw that it's made with roe. Could you describe it a bit more? Is it eaten alone or as a dip like hummus?

>>13927634
We usualy eat it as a meze dip (here in Crete with rusks and raki, I also like to dip gerkins and carrots) or like our Cypriot bros do, spread over bread, its realy easy to make if you can find roe(here it is usualy sold already pulverized); the most expensive version here is with flathead mullet bottarga, but I usualy use cod or salt water pike roe.
For say a 400-500 grms loaf of bread you will need need
white bread (traditionaly stale left overs)
three full soup spoons of roe
lemon juice freshly squized from two lemons
half an onion
500gr/ml of olive oil
in some parts of Greece they use potatoes instead of bread but I've never tried)

Soak the bread in a bowl with water
drain all the water from the bread that is now mush
take a blender and put in order
the bread
the tarama
the onions
the lemon juice
(my grandma also adds a dash of dill, I dont)
1/3 of the olive oil
blend for a little bit (10-20 sec) and then add another 1/3 of the olive oil, blend a bit more and add the final 1/3 (if you have a top fed blender just steadily feed it in while blending for a silky smooth texture)
The more you blend the more silky it becomes
after you are done put it in the fridge.
When serving add a few olives (compulsory) and you can always add a little bit raw olive oil.

Here is a video that I dont agree totaly with as he also uses somekind of seed oil and puts peper in the roe but whatever.
https://www.youtube.com/watch?v=qT5kbrBeOcg

>>13916962
got some chicken thighs in the oven right now. 245 degrees for 2 hours gives you the most crispy skin you've evah had.

Made biscuits and gravy this morning.

>>13927823
Nice, I'm considering doing this for breakfast since I just woke up and am having my coffee. What kind of sausage did you use? I have some hot and some sage sausage and some leftover biscuits.

I just made a spicy Italian with sharp cheddar, lettuce, banana peppers, pepperoni, hard salami, mayo and red vinegar.

I love these brioche buns but I can't eat 6 fast enough they don't go bad usually.

>>13927823
Would eat / 10.

>>13925100
My rice cooker makes that kinda rice, it's not my favorite but it's consistent as fuck. It's more normal and less clumpy when I do it on my stove. When it's a little moist, it takes soy and teriyaki like a fucking dream.

>>13927583
Never seen that before. I bet it's popular though. Would love to try, what state is this in? I'm on the gulf coast so I imagine it's someplace close.

>>13917196
>Cream Soda Dr. Pepper
Based.

>>13928106
>>13927583
I'd never heard of the company before. They have a Utah address. I live in Texas and go to Louisiana a couple times a year. It was on those road trips I first experienced boiled peanuts.

This crockpot is like having one of the big kettles of boiled peanuts gas stations have right here in my house. It's been on the warm setting for almost 48 hours now. I'm about to go grab another bowl and another beer and go to town

>>13927959
Just used Jimmy Dean Breakfast Sausage.

>>13928440
Always a solid choice

Made risotto, has shrimp and tomato topped with a cream sauce made from goat cheese, basil and spinach.

>>13917104
Jesus Christ that's so many blocks.

>>13928594
>>13928594
Looks great, I'd slam

>>13927823
Slam
>>13919643
Slam
>>13919256
Slam
>>13918624
Slam
>>13919136
Slam
>>13918165
Slam
>>13917196
Slamalamadingdong

My wife is making some chink food. Will post if it's picture worthy

I made a pizza. My grill ran out of gas when I went to put it on. Luckily my oven actually turned out great at cooking pizza

>>13928871
please don't use harmful words, ck is better than that

>>13928896
Sorry, I will be more mindful in the future. I hop a few boards so I sometimes forget to filter my bigotry

>>13928923
I rank you very much ranon.

>>13917227
>Why does Japan like it so much I wonder?
I think it's because Japanese like subtle and natural flavors. Being mild and the way they cook the ingredients and only add the sauce at the end lets each individual ingredient maintain its unique flavor. Other places currys get stewed until all the flavors meld together.
If you eat the same thing all the time, you start to get good at tasting that dish and can start to recognize slight deviance in the recipe. Of course the Japanese love mastery of anything (devote yourself to whatever, just be the best at it) and prefer consistancy. So much of Japanese cuisine is either fairly mild or simply prepared. If something has a strong flavor it is presented unembellished, otherwise it gets hit with a mix of the standard soy/miso/fish flavoring.

>>13927782
Thanks Cretebro, I will definitely give it a try when I get the chance :)

>>13929002
You're welcome....chink ass motherfucker

Am I the only one dreaming of the day I can return to buffet restaurants?

>>13917025
believe it or not i skip the onions usually but fry off the carrots and potatoes in some chilli flakes and vege oil

>>13928074
The streets heavily fuck with that sandwich