/ck/ - Food & Cooking

>>17312156
Adding mire poix

>>17312161
Some garlic, salt, pepper, msg

>>17312165
After some browning, deglazing with red wine. The rest of the bottle will be going down my throat

>>17312156
Shepherds pie?

Now I want shepard's pie.

>>17312168
Wine evaporated, adding some butter

WHAT THE FUCK IS THIS ANON LOOKS GOOD SO FAR

Shepherd's pie?

>>17312174
Some flour

>>17312182
After cooking the raw smell off the flour, adding homemade chicken stock

>>17312185
Boiled potatoes and roasted garlic, all to be squeezed through a potato ricer

>>17312189
Added a stick of butter, salt, msg, and a bit of garlic powder after ricing everything, just gotta stir it up

>>17312192
Some fresh mint added to the meat. Apparently I forgot to take a picture but I also added peas at this point.

>>17312195
Mashed potatoes spread on top after adjusting seasoning, adding a splash of Worcestershire sauce, reducing the liquid.

I'm doing this live now so it's still in the oven, will let you guys know if it comes out all fucked up lmoa

>>17312197
Some liquid bubbled up from around the sides so the appearance isn't perfect. Gonna let it rest a bit before I cut in.

>>17312231
Looks great

>>17312231
Best view I could get of the cross section

>>17312246
Thanks anon

Did this cook-along take place in the UK?

>>17312263
that looks fucking tasty

>>17312287
Nope, I am a burger

>>17312231
Adds character, not my type of dish but I'd try some.

>>17312156
>lamb
>ground
why

>>17312329
Why not?

>>17312263
That's not very much but oh well! Enjoy.

>>17312156
nice thread anon. i like everything but the mint. would duplicate.

>>17312263

looks good

>>17312156
WHY MY LAMB SMELL LIKE WET SOCKS???

>>17312156
You telling me you found this lamb on the ground?

>>17312366
They burrow underground at night

>>17312156
yess watching this thread

>>17312366
It would be weird to find it in a tree friend

>>17312165
Why msg?

>>17312263
It might be because i'm drunk, but I would destroy that right now. Probably wouldn't even taste much of it because of the speed I would be eating at

>>17312408
I put it in everything savory

Had potential, but you really went off the rails at the end. Mash doesn't need roasted garlic + garlic powder, a whole stick of butter is retarded, mint is what the fuck, and no tomato paste? No worcestershire?

4.5/10

>>17312431
He added worcestershire silly goose. But ye some tomato paste would have rounded things out.

how long do I bake 2 lamb forequarter chops for I already seared them its at 180°c. I'm thinking 15 minutes a side but with baking idk do I even need to flip em?

>>17312161
I came in expecting to chastise a typical ck shit browning of the meat. You’ve actually done a decent job. Without looking further I can tell this is going to be a good dish.

Well done.

>>17312431
Tell me you don’t eat lamb without telling me you don’t eat lamb.
Also tell me how I know you’re a shit cook without telling me you’re a shit cook.

>>17312156
Your gonna need some black or kidney beans with that if making chili.

>>17313871
Piss off alton faggy brit

That was a dank cookalong. I make a lot of shepards pie and my friends like it but its never looked as good as this did.

>>17314092
Somehow "cookalongs" come across as 100% faggy to be especially if brits like alton are associated with it. They can really piss off.

>>17312156
r u bonging with babeish?

>>17313871
Gray "browned" meat is a pet peeve

>>17312263
Quality thread, OP, thanks

Well done OP
...10/10 would moonch :)

Looks good OP. I tend to prefer hunter's pie with beef personally but can still appreciate a good shepherd's pie, and you remembered to texture your mash on top for optimal browning

>>17312231
I personally don't trust a shepherd's pie that hasn't had a bit of spillover, looks fine.

>>17314649
I thought it was:
lamb -> shepherd's pie
beef -> cottage pie
venison -> hunter's pie
Or, I suppose, if you are shooting other people's cattle, the result would be "rustler's pie".

>>17312263
Would eat&enjoy/10

>>17315279
Looks good. Mash could be a little more eventful though. Maybe a sprinkling of some random green shit on top.

>>17315500
This post is what happens when 4chanX makes you click a post number to reply but you don't delete the number you clicked in the post comment. Enjoy the (You) I guess.

>>17312156
how do I stop my mashed patater from getting mixed i nwit hthe sauce?

>>17315521
Just spread it gently

Shit dinner. Mine's better.

>>17315010
Yeah you're right, I always get those mixed up. Point is I prefer the beef variety though.

>>17315500
I like to finely grate a bit of aged cheddar over the top, improves browning and gives the top crust some really nice flavor.

>>17315521
Reduce your gravy more, it should be a proper sloppa consistency, not too liquidy. That and spoon the mash out little by little so you cover most of the surface with little dollops that won't sink in as one mass then gently spread those out with a fork to make an even layer across the whole thing and texture the top. If you just dump all the mash in at once it's going to sink like a big potato iceberg.

>>17316099
thank you, kind fren

Looked good. Solid slop.

>>17312168
You're going to put a bottle down your throat?
Post pics, pls.

>>17312431
garlic mash is better than regular mash
mint is a well known herb pairing for lamb
a stick of butter is excessive but I bet it was delicious

cope seethe dilate

>>17312231
this always happens to mine, pain in the ass when you spend the time gently raking the top with a fork for those ridges
what a good overall thread tho

>>17312431
people who are purists and complain more rather than actually adjusting the recipe to their own taste and preference are the ultimate tastelets

>>17312231

>>17312197
>I'm doing this live now so it's still in the oven,
What temp and how long?

>>17319730
400F for 30 minutes

>>17320079
Thanks friendo