/ck/ - Food & Cooking

Maybe Carp a l'ancienne, but it varies for each cook , something like macarons would be hell for me

Gotta be anyone of a million of those crazy modernist cuisine lightshows.

Diamond stew.

>>5053227
Probably bowls made of pure diamond.

A perfect over-easy egg

>>5053345
you probably aren't aryan enough

Hash, the way my mom made it. Can never get it just like she did.

>>5053345
smoked fish is better anyway

For the home cook, from scratch? Probably Cassoulet. You're looking at nearly a week's worth of prep and cooking, and that's if you don't make the sausage.

There are also plenty of elaborate garde manger preparations that are, more or less, outside the scope of the home cook. My favorite is probably pate-stuff boned-out suckling pig, glazed thickly with a beef aspic and garnished with sauce perigord. A lot of that old haute cuisine shit relied on a massive, massive team of hotel cooks working for slave wages.

>>5053363
The fuck? seriously?

>>5053227

To create? It probably hasn't been created yet.

>>5055436
Not him but I break the yolk every single time I ever try to do over easy. I've conceded to just eating them sunny side up.

Hardest thing I ever made from scratch was latkes. Hours of peeling grating pressing soaking pressing molding and frying and my kitchen stank for a week. Fuck that kike shit, never again.

>>5056696
Get a food processor with a shredding attachment.

>>5053264
>Carp a l'ancienne

had never heard of this before. interesting

my vote is for pressed duck (french, not chinese)

mac and cheese.

bloomp

common answers:
galantine
beef wellington
chile en nogada
consomme

i guess you could say sushi if you wanted to jump on the jiro train in terms of technique

cooking eggs perfectly is difficult, but most people don't get caught up on egg perfection

homemade cheese pizza

a microwave cake that isn't shit

ramen from scratch

I'd guess phylo dough. The patience and coordination required to make it by hand...
That and maybe choux puff pastry.

>>5057432
Phyllo dough I'll grant you, but choux pastry is easy as balls as long as you're not a total retard.

>>5057432
Choux pastry and puff pastry are two different things.

>>5057444

>>choux pastry is easy as balls as long as you're not a total retard.

Agreed, especially if you can use a blender or food processor. It's easy as hell with either one.

I'd even go so far as to say that beef wellington is pretty easy as well--tedious one might say, and with a costly ingredient (beef fillet), but it's not difficult at all.

I have little experience with them personally but I am told that souffles are a bitch to bake properly.

A standard pie crust takes some skill to get right, though phyllo is worse.

stem cell burger