/ck/ - Food & Cooking

Next we have some kimchi pancakes, which turned out so fucking good holy shit.paint

>>16600124
A sandwich, made from homemade pickled red onions.

>>16600131
Shredded beef tacos made from shoulder, with homemade masa tortillas, salsa verde, and those delicious pickled red onions. Topped with some cilantro and crumbly cotija.

>>16600143
Enchiladas topped with that same homemade salsa verde. Think these were made with some leftover homemade al pastor.

>>16600146
The original Al Pastor. Once again with Salsa Verde (rip that it's no longer really in season, it was so good).

>>16600150
Some pork dumplings

>>16600153
A small start of a fermentation station reusing leftover jars, inspired by /ck/'s boy Brad. Sorry that one still has the label on it!

Right now we are lacto-fermenting carrot sticks (front left with the label), radishes and jalapenos together (top right/front right). We are also fermenting daikon kimchi in the other two jars.

Will update with the ramen when it is complete, but that won't be for another 5 hours or so.

>>16600119
bump

Good shit OP, wish I had something to contribute, but since I live alone I never really take pictures.

>>16600239
Thanks! Wish I had more to share as well. I've only been taking pictures recently because moving out of state my mom really misses me so I've been making sure to take a lot of pictures of my life up here and just sending her what I'm up to. She loves to cook, so showing her what I'm up to with cooking makes her really happy.

>>16600228
Looks like a delicious heart attack. 10/10 would eat.

>>16600228
wow that looks good

>>16600228
What the fuck is the point of the red onion

>>16600253
To eat

>>16600276
You stick onion in your mouth just like that? Disgusting

>>16600248
>>16600250
I like comfy breakfast sandwiches as well, picrel. But when I like them best I like them with morning beer and not needing to be anywhere at any specific time, that nap is really the ultimate luxury on this gay earth.

>>16600253
When things get greasy, you always need tart, sharp red onions for spot application, no matter how little. Best to have red onions and not need it rather than need red onions and not have it.

OP here, since I have moved recently and I don't have much in terms of kitchenware can I get some good recommendations on things? Right now I need a large stockpot, maybe some steamer baskets, and definitely good knives. My knives are so bad and hard to cut with it drives me insane.

>>16600119
You're not supposed to stick your chopsticks in your bowl like that
Baka gaijin

>>16600281
I can’t neglect maple syrup glazing and black pepper/cayenne/paprika dusting of our dear thick-cut bacon slices either.

>>16600290
Call a cop

>>16600290
you will never be japanese
AND
you will never be a woman

>>16600304
thank god on both

>>16600153
On the same paged, based dumpling consooomer

>>16600308
I have a bunch of pork dumplings and pierogi in my freezer still. If the tonkotsu comes out great, I can always top the dumplings with a bit of that once I'm out of noodles. I also have 3 packages of frozen dumpling wrappers ready to go. For the pierogi I made my own dough, and that shit is just rough and takes a lot of time. Something more to do when I have a bunch of time to myself and want to treat myself a bit.

My gf absolutely loves dumplings, so we make a lot of them.

>>16600308
Nice bowl

>>16600119
Here is a chicken spiedini with homemade alfredo. My wife requests it on her birthday. I appreciate your thread OP

>>16600336
>I have a bunch of pork dumplings and pierogi in my freezer still
based and same (well only dumplings, no pierogi)
>if the $MEAT comes out great, I can always top the dumplings with a bit of that once I'm out of $THING
still with you
>I made my own dough, and that shit is just rough and takes a lot of time
Yeah, I hear you. It’s thankless and time consuming. I just made sure I could make a few decent batches then I’ll outsource the rest until WWIII. When that hits, I’ll at least be above the worst learning curve, which for me was 1-7 ish batches where I could never measure the right meat or just fucking seal them. It turned into a soup. But I think I’m good now.

>>16600348
thx f.a.m

>>16600119
nice incense bowl signifying death you have there anon

>>16600429
Thanks.

The tonkotsu smell is so fucking strong. I walked out to the corner store and I could smell faint hints of it as I walked back up to my place and my nose was blasted with it as I opened the door. It was so delicious smelling, I can't fucking wait until it's done.

I wish I knew how to cook

Contributing to ops thread
Chicken Fried Chicken and some corn bread

Cubano Sandwichano

Pulled pork, slaw, pasta salad

>>16600124
Recipe for kimchi pancakes? I'm brewing a batch of kimchi rn

Fishy Taco, quick pickle jalapeno

lass aginae

cheeburg, caramelized onion, quick pickle n spinach

ye olde chili con carne

>>16601293
Thoughts on the quick pickle? Ive never have done it, but I like pickles

'za

>>16600290
Depends on the locale, anon

>>16601301
A typical dill pickle isn't fermented anyway, they're fine after a couple hours but they get good sitting in the vinegar a few days

Cast Iron 'za

Big ol' PanApizz

>>16601321

Tomato Soup

Good ol' dinner rolls

Focaccia attempt

>>16601345
end of contribution
all bread is homemade

gazpacho cause its hot outside and produce is good right now

>>16601314
How did that turn out? Did you start on the stove and finish in the oven?

>>16601280
Not OP but I liked this:
https://www.maangchi.com/recipe/kimchijeon

>>16601356
I did yeah, shame I didn't get any pics of the crust but it came out very well caramelized and crispy, you can see some of the crisp on the edges

First batch of Ebi Fumi Furikake Onigiri the wife and I made. Turned out fairly well I feel.

>>16601305
No it doesn't. Placing them like that is reserved for funeral offerings.

My magnum opus. It turned out so beautifully and tasted amazing. We have so much more as well, will be eating good for days!

>>16601743
OP btw

>>16601280
I used half a pound of kimchi, 3 green onions sliced in, 2tbps of the kimchi brine, half a cup of flour and enough water to make it like a pancake mixture. I added a bit more flour and water because I was serving 2 and to pad it out a little. The secret is to use a good amount of oil for both sides of each pancake. I seared them in sesame oil and it came out perfect!

>>16601303
This looks so fuckin good. Pizza stone?

>>16601773
Nah I just use a mesh pizza screen like pizza shops use
I've got a nice gas oven with convection so it can hold 550f really well, and a good high heat is really what does it for pizza

Scrambled eggs cooked with heavy cream, chunks of monterey jack, spinach, scallions, and mushrooms spread over toasted taro bread from a nearby bakery.

>>16601817
Never seen that before, but that sounds like a real nice oven. Did it come with your place or did you buy it?

croque monsieur, it's pretty good. making bechamel for the first time is pretty stressful though

Potato and Leek soup made with homemade chicken stock.

>>16601830
The one that came with the place was from like the 80s and didn't function well at all.
It's a samsung range, not sure of the model, cost about $1100 US

>>16600119
Lemon blueberry posset I made with the GF, I don't know why possets aren't more popular because they're super easy, make ahead, and insanely good. Maybe it has to do with the cup of heavy cream and 1/3 cup of sugar in each serving?

I filled a turkey breast with pistaccios ham and cheese

Scallops in a southern style spicy corn puree

>>16601764
Gf threw some bonito flakes and kewpie on hers and thought it was a tasty addition.

I'm really glad my thread got people to post their stuff. I know /ck/ is infamous for people who don't actually cook and just talk about fast food. I hope you guys enjoyed the ramen, I should have taken more pics during the process!

Scrambled eggs cooked with crème fraîche, chopped bacon, and scallions. A dollop of salsa verde and a sprinkle of fresh cilantro on top.

>>16601864
Looks delicious, but yeah that sounds like a big amount of cream/sugar.

Shepard's pie, not that impressive looking but crazy delicious

>>16601257
What meat did you use?
Chef Jhon uses pulled pork but in my country is basically impossible to find/prepare.

>>16601981
It's impossible to buy pork in your country?

>>16601986
You can, but the whole prep would be a pain in the ass and I would spend too much electricity keeping my oven on that long.

>>16601981
Pork shoulder is really the way to go, but if you can't get those I'd try for some uncut very fatty pork chops, you want as much fat and connective tissue as you can so it doesn't dry out in the long roasting time.

>>16601257
What bread did you use? I've been unable to find real pan Cubano anywhere near me but these little loafs from a Mexican bakery have been good substitutes.

>>16601981
I used a whole pork loin, cheap in the US and nice and tender so you're not gnawing on anything.
Marinated in the braising liquid overnight and then braised till soft but still with some structure.

Spinach, potato, gnocchi, and italian sausage soup made with homemade chicken stock with fresh grated romano on top. Ignore the shitty sandwich; it was a freebie from work.

>>16602021
all the bread in every picture I made myself.
I didn't bother buying lard though, I just used butter, so its not completely "authentic"

>>16600143
love the thread op, you got a recipe for the salsa verde?
>>16601280
recipe for kimchi? always wanted to try it out at home.

>>16601354
this looks really good! did you serve it cold? whats the recipe?

Potato and carmelized onion pierogies with a sad side of green beans.

>>16602073
1.5 lbs tomatillos
0.5-1 avocado (based on how creamy you want it
0.5 medium onion (white or yellow)
1-2 jalapeños (remove or leave in seeds to your liking)
1 lime worth of juice
0.5 cup of cilantro
salt to taste

Roast the tomatillos and jalapeños under the broiler until they get a little charred, then throw everything into a blender until it comes together into a creamy, delicious salsa verde.

For best texture, wait at least a day, but no more than a week to eat.

>>16602047
Damn maybe I'll do that next time.

>>16602081
I used the seriouseats easy gazpacho for the soup and Chez Panisse recipe for the relish/salad on top. Served cold of course, super refreshing

>>16600119
Dont leave your chopsticks standing up in a dish like that. You wouldent do it with a fork or knife, dont do it with chop sticks.

It looks like very nice cooking none the less.

>>16602073
We used store bought kimchi for the pancakes since we haven't made kimchi before, but the daikon kimchi we are making (still not ready to eat yet) is
>4lbs white radish
>2tbsp salt
>2tbsp sugar
>1/4th cup fish sauce
>2/3rd cup gochugaru
>4 stalks of scallions
>5 cloves of garlic
>half an inch of minced ginger
>sugar and salt the chopped up radish/daikon and let it sit for ~30m to draw out water
>drain the brine reserving 1/3rd cup of it
>bring the 1/3rd cup back to the radish along with all the other ingredients and mix well
>press it down as tight as you can into a jar and leave at room temperature (between 65-75 degrees Farenheit)
>keep for 2-5 days until it starts to smell funky/tangy
>throw it in the fridge after that

>>16602307
If it gets a white mold on top you can scrape it off, if it gets any other color you have to throw the whole thing out. You might need to press the kimchi down tight a few times while it's resting at room temperature so less air contacts it.

>>16602275
>You wouldent do it with a fork or knife
I would tho.

We're also working with pretty limited stuff in our apartment (we don't even have a proper stock pot or nice, sharp knives) so no chopstick rests or anything like that. It's just simpler and cleaner to have left the chopsticks in the bowl for a second to take a picture.

>>16601743
unf

nice thread op, id like to post some shit but half the pics r over 4mb and the other half wont transfer from phone to pc. ill post what i can. this is my fav thing to make, unfortunately i havent made it in a while since my local butcher doesnt have duck and its like a 1.5 hr minute round trip to the nearest supermarket that does

>>16602355
Dang the picture was so clean it almost looks unreal. What kind of sauce/reduction is that?

>>16602363
it was like butter + a glass of stock + a bunch of random berries, mainly raspberry and blackberry iirc. btw do not blend it one time i tried to blend it it came out like fluorescent light red, looked like bad fake blood

>>16602379
Lol sounds nice.

this is more dogshit presentation but the sauce around the rbs is delicious. also the fucking green onion is cut autistically idk why.

>>16602355
if you use facebook you can send the pics to yourself over messenger and download them to your PC and it compresses them for you

>>16600179
how does the CO2 escape?

>>16602325
Fair enough if you would do it.
Cant disagree with that

>>16602409
We burp it every day. Sadly fancy self regulating is something we don't have yet, but are on the lookout for.

>>16602423
self regulating jars*

>>16602423
You can buy fermenting lids on amazon for pretty cheap desu.

Lamb with onion pepper agrodolce

French Onion Bruschetta

Breakfast

Potato onion and pecorino Pierogi with cabbage and sausage

Breakfast again
I'm enjoying this lockdown

>>16601743
How did you cook the mushrooms?

>>16602755
I just put them in the microwave

>>16602755
>>16602771 isn't me. They were just dehydrated mushrooms so I rehydrated them with warm water and just topped the ramen with them. After all the dishes and work we put into making the ramen, we didn't find it in us to cook more.

Windsor Blue Cheese Burgers for dinner tonight