/ck/ - Food & Cooking

I made Swedish meatballs for the first time today. Shit was actually pretty damn good.

It's 1am so I'm just drinking vodka and trying to pass out before I smoke all my cigarettes.

Earlier I made pic related. I made a bunch of basic tomato sauce from excess tomatoes last year and froze it. I sauteed some onion, zucchini, and yellow squash, then added the tomato sauce and some fresh basil, and tossed it up with some noodles and a little cheese.

>>7785772
>ingredients on a bare, filthy counter

If you're this lazy in prep then I don't think i want to suffer through the finished product

>>7785799
It's 2 a.m lol. My brain give no fucks at this time.

>>7785803
>handsome bowl for time stamp

ty anon, what are you making?

>>7785803

Jesus Christ, does your timestamp say /b/?

What the shit are you doing...

>>7785828
Fried green pepper with some hardtack to give it something extra.
>>7785829
Tons of things kek.

>>7785834
I was about to ask if that was hardtack, did you soak it first at least?

>>7785836
yes, in a chicken broth for 15 min.

>>7785845
Nice nice, I've heard they're great pan fried in bacon grease after they've soaked

>>7785864
I wish I have bacon but chicken is always a good alternative.

>>7785887
Looks good famalam, just the right amount of color on the peppers etc

>>7785772
>>7785803
Why the fuck is there a \b\ on the timestamp?

>>7785907
Thanks
>>7785917
I fuck up but I was too lazy to go back and change it.

>>7785933
Are you poor or do you just like shelf stable foods?

:D

>>7785772
Nothing. I'm at work right now. I might have a gas station red hotdog when I head out to do my paper route.

They're always fun for me to eat. There is just something about it that just makes me enjoy them.

>>7785963
>hardtack
jesus christ i can tell you have autism why do people still dress like the 90s?

Corned beef with poached egg

>>7785963

>>7785971
They're work shoes. I drive around all day. I needed something that covered my feet and these cost 5$. I'm either barefoot, those gay vibram, or boots the rest of the time. Also I'm more or less a hermit so my autism level doesn't matter much.

>>7785976
Actors I haven't seen sense ground his day...

>>7785772
I have pomegranate muffins baking right now. I'll post a pic when I pull them out of the oven. Should just be a couple more minutes.
>2 am muffins

>>7786138
And, here they are. Have to let them cool for 5 min before I can take them out of the tin.

>>7786144
I ate a muffin, and it was the perfect before bed snack. Ahhhh, sleepytime now.

>>7786164
lol that's awesome.

Made some tacos with grilled chicken thighs. Topped them with a yogurt, garlic, dill, mint and jalapeno sauce. Sides were fideo and just some basic green beans.

>>7785772
Making pork loin with vegetable sauce. Going away for the week so need to empty the veg draw.

Going to be making a big batch of Gazpacho later this afternoon. I'll try and remember to post a pic, but since it's just a bunch of vegetables, it's not that interesting.

Rigatoni con ragù di salsiccia e burratina

Just made anticuchos de corazón. Pic related is meat from one heart. Cost me only $3. Meat tastes like a steak with 0 fat in it. As I'm living with my family for the time being since I just graduated college,

I've been trying to convince them to try it but heart just grosses them out. Got my mom to have a taste and she can't get over the texture.

My goddamn pics always get rotated here. Either W10 or 4chan doesn't respect exif rotation.

Pic of finished beef heart.

Plated (like ass, because that's how I roll), with skewered veggies and potatoes.

>>7785963
mac demarco ?

>>7787239

Where do you get [what meat?] heart?

Slow cooker pork butt reheated in frying pan with kale ( no homo)

>>7785772
I'm about to head to the store to get some chickum and make buffalo chickum wings my ninja.

Not right now but today I made a sweet cucumber relish (followed http://www.food.com/recipe/cucumber-relish-11147 but quartered it as nobody needs 5 pints of relish) and then this evening made a couple of beef burgers to put it on: good quality beef mince, salt & peper. Panned fried, in soft white buns. I made a concession for American cheese because it's a burger (but that relish would go great with some Stilton, so I'll be doing that next time).

>>7787239
>heart just grosses them out

IIRC it's a little like liver? Nothing wrong with that.

>>7785772
I just finished stewing a head of cabbage

Some chicken soup. Can't wait for it to be done.

>>7787251
4chan strips all exif info to protect the retarded

>>7787358
how could you not debone and unskin the chicken before you put it in the broth

>>7787358
nigga, you retarded

>>7787362
I'm gonna take it out and shred it in a bit.
In my experience, it adds tons of flavor.

>>7787365
>>7787362
You're supposed to keep the bones in the soup when making broth, retards.

>>7787379
this retard is boiling a whole chicken, and calling it chicken soup, and claiming this boiling "adds flavor" somehow
you're defending him, so you're twice as retarded

>>7787358
>boiling a whole raw chicken to make soup

No one on this board actually knows how to cook, do they?

>>7787385
Huh, Are you not supposed to boil chicken when making soup? I'm no cullinary genius, as I barely cook, but I thought that's how you were supposed to make it.
How are you supposed to make broth if you don't add the carcass?

>>7787385
>If you don't make chicken soup the way my grandmother makes it then it isn't chicken soup

Okay, calm down Jacob Goldstein.

You're shitting on someone putting a whole chicken in a pot. But if he boils it for like 6-12 hours then those bones should produce a good gelatin.

And he could add aromatics for the last hour.

>>7787405
and he also gets stringy shitty meat devoid of all flavor in the bargain! oh boy!

>>7787411
>devoid of all flavor

Why, where does it go? Into the ether?

>>7787411
Which he could just strain out. then add whatever fresh cut he wants (if he wants any), cooked however he wants, to the broth.

Guess where the flavour went.

Why are the most vocal pessimists on this so clueless? The worst are full of passionate intensity and self-conviction.

>>7787396
the carcass, yes (bones and cartilage and scraps), not the entire thing
you make the stock, then you POACH meat (like for example the chicken legs you deboned earlier) in the stock, never BOIL it

>/b/
go back faggot

>>7787421
except he ain't doing any such thing, and you know it, and you're saying what you're saying just to be fucking contrarian
>>7787412
some of it goes into the soup, some is lost forever, not that factory chicken breast tastes like much to begin with

>>7787423
>poach
>verb
>cook by simmering in a small amount of liquid.

Do you need to go full autist and try to split the hair on "simmer" and "boil"?

>>7787412
Uh, yes

https://www.youtube.com/watch?=eWrRla8GgJY&v=7OS44cPz6wA

>>7787432
Depends on whether he covered it, and even though _some_ is lost, the vast majority goes into the soup. Because if it didn't, all soup would taste of salty water.

>>7787431
Exactly. The guy is obviously simmering if he's having that chicken on the hob unattended for hours.

It's amazing how something so basic a technique as used for chicken soup triggers all the bad cooks who aren't used to such things.

>>7785798
been there done that, but I usually go with rum

I'm just waiting for my steamed rice to cool down so I can fry it up with a fuckton of mixed veg, 'cause my freezer broke

>>7787436
I've had it covered for hours, I hope I did it right. In any case, after taking the skin off, the bones out and shredding the meat, the soups almost done.

>>7787431
poaching refers to cooking at a lower temp than that of boiling water
>>7787438
> for hours
there is no need to boil chicken for hours, in fact this makes chicken into stringy inedible shit
15-20 minutes at 85 C is more than enough (and yes, it's also enough to kill salmonella, for the ameridumbs in the audience)

>>7787453
you are such a fucking pleb
enjoy your salty water and your cardboard-tasting strings of former chicken muscle I guess

>>7787454
>Do you need to go full autist and try to split the hair on "simmer" and "boil"?
>Yes. Yes I am.

>there is no need to boil chicken for hours

Okay, but, what if he was *simmering* it for hours? You know, like if he was making a soup?

>>7787454
>in fact this makes chicken into stringy inedible shit
We went over this already, it adds flavour and you can strain out the stringy solids. Also cut out the nationalist chauvinism.

>>7787459
It's not like it was on a rolling boil for 6 hours, I simmered it with the lid on.

Just made a steak salad. Just some spring mix with cherry tomatoes, chuck steak, and a sweet chili lime vinegarette I made.

>>7787463
>>7787470
it's still wrong, you lose flavor the longer you simmer, even with a covered pot
>nationalist chauvinism
amerilards are (somewhat rightfully) afraid of contaminated meat. this is objective fact, not chauvinism
>>7787475
you still dunked a whole chicken in water, pleb

>>7787497
>it's still wrong

Okay.

You should try making chicken soup some day. Just a suggestion.

thai' style curry

>>7787497
Well, I only simmered it for 3 hours.
How would YOU make a chicken soup?

>>7787497
>it's still wrong, you lose flavor the longer you simmer, even with a covered pot
Completely wrong. The water is gaining more flavour from the chicken than it is losing through heat. Do you have any idea how long it takes to properly cook bones?

Goddamn, who's the autist who can't get over someone simmering a whole chicken? Fuck.....

Anyway, I was going to say, that my method when I want to use a whole chicken for soup is to part the chicken out (remove the breast and thigh meat, and leg meat if the chicken legs are meaty enough) but leave the whole wings and the legs if they are scrawny. Then I simmer the carcass with aromatics till the all the fat and meat has fallen off. Then, I strain the broth, and take the bones and roast them in a very hot oven until they've browned, then I crack the bones and put them back in the pot with the stock and more aromatics and keep simmering for quite a while.
I know some people will sperg out and call me an autist or whatever for my method, but IDGAF, it makes a crazy good, rich stock, full of gelatin.

Having some leftover chicken breast for dinner. What should I pick up to make for a side?

>>7787510
I make chicken soup sometimes and it goes like this:
> brown bones and skin
> sautee mirepoix
> add water and boil
> bring to simmer and clarify with egg/greens mix
> carefully drain and strain stock, discard solids
> boil any added vegetables, dumplings, pasta, whatever in the stock, seasoning to taste
> lower heat, poach meat
> add any further dressings (like cream)
> check again for seasoning
WA LA

>>7787544
Great. That isn't the one, singular, and absolutely only way to make it, though. You do realise that, right?

>>7787540
A stockpot, simmering water, later put on pot lid.

Put the main atop this and let rest for a few hours.

>>7787534
> how long it takes to properly cook bones?
15 minutes in the oven at 200?
oh wait you meant how long for stock
three hours minimum
but of you're boiling the whole thing, then you probably won't get to extract any flavor from the bones, at least not until the meat literally falls apart

>>7787539
Sounds cool. I'll have to try that out when I have more time.

>>7787557
Careful with that, autists in this thread will tell you that this ruins the chicken.

>>7787555
yes, I do realize this
in fact using brown stock is a bit unusual for chicken soup
the fact remains that it's a bad idea to just boil a whole chicken. it's just wasteful, flavor-wise

>>7787566
>>7787557
Please leave me out of whatever autistic back and forth is going on here.

>>7787544
Why not just poach the veg with the meat? They'll be too soft by that point.

>>7786144
Those muffins look processed meat in the thumbnail.

>>7787575
Glad someone said it.

>>7787570
depends on the veg, of course
if I am adding fennel for example, I'm going to boil it first
celery stems too, if they're thick
potato needs to boil to taste good imo
beetroot
I could probably go on, but you get the idea

>>7787567
>the fact remains that it's a bad idea to just boil a whole chicken

Sure, but what if you simmer a whole chicken?

Oh and by the way, a whole bunch of very old chicken soup recipes use a whole chicken.

>>7787593
> but what if you simmer a whole chicken?
you still don't extract all, or even most, of the flavor from the bones
> a whole bunch of very old chicken soup recipes use a whole chicken
people did all sorts of stupid things way back when they were less informed. so?

>>7785772
Fried yellow squash. Coated with flour, fried in butter, and seasoned with black pepper, PHS, cumin, and cayenne pepper. Delicious.

>>7787575
HA, I thought the same thing after I took the picture. But that's because they're pomegranate muffins, so it turned them pink, plus the bad lighting (it was 2 am, what do you expect?). They taste great though. They were a great breakfast with my Yorkshire tea this morning, and I'll have them again tomorrow morning as well.
Next time, I'm making Blueberry-Mandarin oat muffins, but that won't be until next week. I make one batch of muffins a week.

>>7787603
>I know better than hundreds of years of accumulated knowledge.

Okay.

>>7787613
>yorkshire tea
Eww. In other words, Kenyan piss.

>>7787312
Local butcher. It's beef heart.


>>7787353
Tastes like steak to me, genuinely. Steak with 0 fat in it.

>>7787619
and why not?
thousands of years of accumulated bullshit tell you you should fear a bearded man who lives in the sky
doesn't make it true, or even useful

>>7787681

>>7787619
>>7787685
That hundreds of years of accumulated knowledge also includes letting go of older methods in favor of better methods.

This is referred to as, "wisdom", kid.

>>7787681
>inb4 "fat neckbeard tipping his fedora" picture

>>7787700

>>7787490
Chuck steak will wear your jaw out. At least it looks medium rare....

>>7787627
I'll piss in your mouth, m8.

>>7787453
It ended up being delicious.

Finished making chicken noodle soup. I don't even care if it's summer, it's delicious.

>>7787392
no, they dont.

>>7788064
Don't listen to them, I simmered my chicken whole too >>7788111
Roasted it first, though.

Steamed cabbage quarters slathered in butter, salt, and toasted caraway seeds.

>>7788111
Nice trips.
Also that soup looks delicious.

>>7788173
Oh hell. As someone who loves caraway seeds, I'm super jealous.

I made this for dinner. Herbed pork chops, green beans, and chipotle sweet potatoes (leftovers).

>>7787759
My butcher gives me some good ones, ones from close to the rib. Plus I cook them sous vide for awhile so they break down a bit.

>>7787366
>Tons of flavor
n-no...

>>7785772
Frozen hamburger on a wonder bun with Kraft single cheese
Haha kill me

I'm cooking up some chorizo to throw in a chicken fettuccine Alfredo.

>>7787611

Looks delicious, reminds me of the fried zucchini from Carl's Jr. That shit was my jam when I was a kid, though yours looks more delectable. Kick ass stove, by the way.

>>7788725
At least toast the bun and add some onion or something in there

>>7785772
Not cooking now, but just had a possible new favorite. Made meatloaf burgers, and topped with a sauce I dreamed up. The sauce is peanut butter, grape jelly, yellow mustard, and Cholula. Pretty amazing as far as I'm concerned.

>>7787528
This is my first post in this thread btw.

I make chicken soup by first making a broth. I will use the chicken carcass and bones as well as onion, carrot and celery. I remove the meat and keep it aside. Broth takes a few hours and then I strain it.

Next step is to fry off some onion and chopped chicken (frying the chicken is optional, but I like the flavour it adds). Then add the stock and simmer for 5 minutes then add pasta and simmer that for 10 minutes before adding veg (broccoli, pepper, carrot, paki choi and spring onion). Veg is pretty flexible.

There's a few reasons I don't boil an entire chicken whole:

1. Chicken soup is often made out of a leftover roasted chicken, so it's already been carved up to some extent.

2. Simmering the chicken meat for hours will cause it to break down too much.

3. I feel that breaking the carcas and bones up a bit increases the rate at which flavour is extracted from them.

>>7788735
I have no idea wtf I'm doing.

Tell me if this sounds good.

>grilled some chicken
>same pan used to fry up chorizo and onion
>removed all and kept drippings
>made a roux with butter and flour in the same pan with drippings
>slowly added half and half
>gradually added more cheese
>got a nice sauce now
>added back chorizo, chicken, tomatoes and spiced it with red chilli peppers, oregano and S&P


Now I'm letting this simmer while I cook my first ever batch of homemade pasta that I intend to mix in with this.

>tastes good so far....

Anybody got any comments?

I had some chicken that's been frozen for a bit so I made some of it into enchiladas and then I made this from this 6-ingredient cookbook. Seasoned with salt and pepper and the sauce is orange juice, grated ginger, apricot preserve and a bit of cayenne pepper.

>>7785974
Dam that looks good
>>7786991
Tacos are always fucking awesome
>>7787114
Dam, haven't had pasta in a while.
>>7787239
Finally someone who enjoys heart meat. None of my friends like it but its so good.
>>7787338
I might have that later
>>7787358
As long as it tasted good on your end, it's fine.
>>7788725
Their not that bad
>>7788735
It looks like it would go awesome with some taco shells
>>7789215
dam, that actually came out delicious
>>7788064
Glad it did, looks perfect to eat with some crackers
>>7788173
caraway sees makes everything taste a whole lot better.

>>7788868
the sauce looks very nice
maybe peel the tomatoes next time?

nice hot chili for the weekend

>inb4 muh beans
didn't feel like adding them this particular time

>>7789620

>rice
>marinated mushrooms
>chili

what the fuck is that!?

>>7787611
>black pepper, PHS, cumin, and cayenne pepper

>>7789634
chili

unless the term 'chili' is trademarked (which it isn't)

>>7789659

You're sure? Looks like carbonara to me.

>>7789765
>carbonara
>no eggs
>no cheese

lolwtf??? dude, it looks like a mishmash of food but it definitely isn't carbonara

>>7789799

Made some garlic honey chicken, followed a recipe online, wound up being really tasty.

I'd take pics because it looks really great but all I have is my phone and shit lighting so fuck it.

>>7787275
lel

>>7789600
>skipped
:(

>>7785772
national hollyday, woke up early because im totally lame and went to the grocerys to buy some soft drink but it was closed so i walked to the tiny store but it was also closed. I head to the supermarket and realized, hey im the only one here what a great opportunity to buy a lot of shit for the week but realized i left with only enough money for some soda and a chocolate bar

>>7789978
>>7788868
Oh my bad. It does look pretty yummy, I wouldn't mind trying that.

im getting my slow cookin on, making chili

>beans in chili

>>7790783
im also simmering chicken pho broth

Currently grilling some chicken hearts and some sausages

>>7789620
my chili shits on your chili dude

>>7789643
explain to me what is wrong with black pepper, cumin, and cayenne

>>7790757
that wasn't mine either ;(

Lettuce, tarragon, pepper, flax, vinegar.

>>7785956
Disgusting famalam.

chicken desu

>>7791022
you made that with instant ramen noodles didn't you

>>7790997
>desu
faggot

>>7790783
Dam anon, now I wanna get myself a slow cooker. Chili is always fucking fly.
>>7790785
I never had pho broth, how is it.
>>7790836
I've had hearts in soup but not grilled. It looks fantastic.
>>7790937
I like your salad, if only it had onions then i'll definitely destroy that.
>>7790997
I might eat something similar to that later on.
>>7791022
Ramen will always be in my heart.

>>7787358

>>7791942
kek

>>7791655
if you've never had pho you should go try it. you remove all the solids from the broth and serve with rice noodles and fresh garnishes, typically green onion, bean sprouts, thai basil, cilantro, lime wedges, and chili oil.

the broth is made with a chicken carcass including the organs, I took a hammer to the bones to brake em up nicely. You then char onions and ginger in the oven on broil temperature to give them a smoky flavor. Then throw all that into the stock pot to simmer with cilantro stems, whole star anise, coriander seeds, cloves,cinnamon sticks, a little bit of sugar, and salt and fish sauce to taste

>>7785772
>namefag
>posts on /b/ and just because he didn't get enough attention decides to crosspost his shitty attempt at cooking on /ck/

Well done, what's next you are using reddit aswell?

>>7789798
No cream either

>>7787362
>>7787365
>>7787392
>>7791942
>this is what happens when crossposters aren't the minority anymore

>>7785772

>>7792719
Oh god no, anything but that.

>>7785772

Just finished a pot of ratatouille. It's out of this world. Probably the best thing I've ever cooked in my life. I might double the recipe and make it again tomorrow so I have a bunch of leftovers for the rest of the week.

>>7793246
Yea eating ice is not that bad, but dam son.
>>7793386
Ratatouille is always fucking amazing.