/ck/ - Food & Cooking

>dirty cats and discs that have been god knows where on your food prep surfaces

>>8765505
do you really not have any place to put your frisbee collection besides your kitchen counter?

oi m8 forgot me disclaimer

this thread is for anyone to post a cook-along, bake-along, drink-along, pickle-along or OC food/drink pics, post your meals post your hauls or what ever if you dont want to make or use another thread

last thread >>8684432

gonna prep me up some lunch tendies

I lol'd at this pic..but that is pretty gross.

k-kitty? get down from there, you are not a frisbee

>>8765513
>this guy that posts every single thread

>>8765513
>>8765515
>>8765524
>>8765526
whoa fellas pls calm yer jets, i always wash my frisbees off in a very suspicious creek before i head to the bar

>tendies must marinate ya heard

>>8765530
>this guy whose brain is so shunted from toxoplasma infection he thinks only one person would be disgusted by this

>>8765505
Do you play frisbee with your kot? That'd be dope. Even if it's just fetch.

so for my dry mix im doing my random mix of spices and shit

if you know my style then u know i am constantly working on shit, so this time im thowing in a bit of cornstarch in the mix

so bout to get to business here, also probably a mistake i popped one of these Divine Reserves this early in the day

HOUSTONFAGS: i found a baller ass beer/liquor/wine store called Total Wine in the willowbrook area, this damn place is a curse they got mad loot son not even tryin to shill, better than the downtown Specs imo, crazy good beer selection, crazy wine, crazy liqua

You ever bake the cat into a meat pie

>>8765624
i get baked and call her meat pie occasionally

>>8765578
i wish m8 when i comb her she is scared of her own hairs

>>8765569
whoa m8 i get it i got the taxiplasmo i cancelled your reservation last week there isnt a fee ok

>1st dip

>>8765540
>Is that marinade just buttermilk?

>>8765662
without the meme arrows

>>8765662
no it's actually buttermilk, an egg, some louisiana hot sauce and a bit of pickle juice, i meant to clarify that but ive had a few beers and stuff, it is something i took from chef johns nashville hot chicken recipe for reference

>ridiculously ultra rare post-bath patti

>>8765620
As a Vegasbro Total Wine is where it's at lad

so here in fly-overville we getting super cheap 'spergus and the sprouts are looking mighty fine so expect to see a lot of that, these are some leftover shit im using up, the sprouts i just got are like racquet balls

>>8765761
oh didnt know its a nationwide thing, i welcome the competition that is for sure, their local brew selection was pretty decent, but the selection of nation wide and international beers can not be fucked with from what ive seen, id be interested in suggestions of dark foreign beers but this is probably not the proper thread

>>8765805
I don't drink enough craft beers and strange foreign swill to give good recommendations but I do want to ask what recipe ur using for them sprouts my boy

>>8765805

Brussel sprouts...Again?

You ever eat anything other than brussel sprouts?

>>8765897
m8 i am pretty basic bitch desu, I just cracked some salt on em and tossed em in evoo, ill get a little char on em and turn the heat down and toss the aspergers in and maybe add some seasoning salt pepper, maybe something else i kinda just do whatever, its really hard to fuck sprouts up if you salt them right

i just let the tenders sit till they got soggy and re tossed them in the dry, no more wet, im doing science stuff

>>8765505

Good to have you back OP; started to miss you and your cats.

waiting to see where the spam comes into play

>>8765924
M8 NOW THAT YOU BRING IT UP THIS WHOLE THREAD IS GOING TO BE BRUSSEL SPROUT THEMED, im not kidding i have been thinking to myself, gee whiz OP you aint using sprouts to their full potential, SPROUT BURGER IS COMING

>>8765944
thx m8 i missed you as well:)

>>8765957
thats just zombie apocalypse prepper stuff maybe well get to it someday

>>8765513
You're almost as annoying as that sausage faggot who would post in every one of OP's threads.

literally pure cringe

>>8765985
newfag

>>8765979
i honestly welcome sausage debate if it wasnt such obvious b8 desu

>>8765985
pls screencap me and put me in your /rk9/ thread

>>8765578
What do you mean "even if?" You see a lot of cats throwing frisbees back to you?

OP why don't you chill your beer

>>8765505

comfy college bachelor-tier

>>8765505
I really need to take pictures of my shit, done lots of fancy cooking lately and I too shop at HEB.

Sorry m8s got caught up

>>8767135
Enjoy your meal m8

>>8765620
>>8765761
Total wine is the Walmart of stores. They drive all the local businesses out and only some of the employees are compentent. They have also broken distribution laws in my state.

how did you make the greens they look really fucking good

p.s. give patti a treat from me

>>8767135
Looks gr8

Am tired, judge me all you want I regret nothing.

>>8767135
looks amazing-tier as always m8

>>8768016

Well, it is April now. You've earned your monthly.

>>8768016
I'm not judging, just a little jelly at such a Kings feast

>>8768016
Also, I'd like ratings please.
How was the donut mccheeseburger?
How was the for me?

>>8766210
I do usually but i dont really care if its ice cold so i leave it out a while sometimes

>>8766223
>>8767187
>>8767982
>>8768053
thx m80s:)

>>8766261
do it we wont tell anybody lol

>>8767947
the only liquore store theyd compete with here is Specs and specs has them beat for convenience, all our small liquor stores are price gouging and i hope they do get run out of business desu

>>8767971
just tossed the sprouts with some evoo and salt and fried em a bit to get some color, then turned the heat down and sauteed it with the asperigus a while till was about tender, added some pepper, seasoning salt and a little onion powder, its pretty easy side

>>8768410
i may have to have another one in a few weeks with whataburger, im on poor mode this week so i went McDs

>>8768414
lol

>>8768417
donut burger is always good if you got a donut shop near by, hot n spicy was decent but they went full retard with the mayo

>>8765505
Is this the oversized pogs edition of fml?

>>8765590
try adding baking powder and a little powdered sugar + the cornstarch

>>8765737
She is so god damn adorable, Patty for prez and op for kang

>>8765505
Is that a tin of spam hidden in the corner?

>>8765505
As much as I love your pics youve got to downsize them I dont even know what kind of setup youre running that produces 7000x4000 images...

>>8770636
Are you paying for bandwidth or something roody-poo?

>>8770636
tell mommy to upgrade your family plan

>>8770636
don't bother, he's "being retarded on purpose" aka being retarded

ok friends
tonight i am gonna cook my quick bolognese
inb4 some knob head tells me it isnt a traditional bolognese, yes i know that, its not supposed to be

if youve just got into cooking and/or arent very good, this is a nice simple and fairly quick recipe that doesnt require too much attention and is very good to have in your cooking arsenal, and can also be fairly cheap depending on your ingredients

you will need
2 brown onions
4 cloves of garlic
1 carrot
2 400g tinned tomatoes either whole, diced or crushed or 800g cherry tomatoes if they are in season (worth noting cherry tomatoes and whole tinned tomatoes will take longer to cook)
1 750g jar of passata
1kg mince, you can use either beef, pork or veal, or a mixture, up to you
3 sprigs of thyme
2 bay leaves
2 beef, chicken or vegetable stockpots or cubes, i prefer these as you can choose how much water you want, homemade stock is probably prefferable, but i didnt have time to make it
some nice red wine, use as much as you want
some pasta, amount depends on how many you are feeding, i prefer tagliatelle
worcestershire sauce (optional)
milk
some nice parmesan or peccorino for serving
some parsley for serving, i prefer curly for some texture

>>8773253
Sounds good.

>>8773253
ok start by grating up the onions and mincing your garlic
with the garlic you want to either chop it up as finely as you can or put it through a garlic crusher, but then you want to put a teaspoon or so of grain salt on it and crush it with the side of your knife on the chopping board as this will mince it into a paste
we also grate the onion as its much quicker than trying to chop it finely and will ensure so big chunks of it are left in at the end, which can taste bad and ruin the texture
you can also grate the carrot and put it in with the onions and garlic, but i dont have enough mince to utilise the sauce fully, so im going to cook the sauce seperate to the mince and carrots and use the leftover sauce at another time

>>8773284
ok now you want to heat up your pot/pan on a medium heat (you should do this before you do the garlic and onion)
then add some oil to your pan (i prefer grapeseed oil as it has avery neutral flavour and a high smoke point
you want to cook these until they are nice and soft but without much colour

>>8773294
add some dried oregano, stir in and cook out for a minute or two until fragrant
fresh oregano is probably better, but nothing wrong with the dried stuff

>>8773298
when thats done you want to add your tinned tomatoes/quartered cherry tomatoes
its important you add these before your passata especially if you are using cherry tomatoes or whole tinned tomatoes as you will need to cook them for a while and break them down with your wooden spoon in the pan until they become all liquid-y
i was using crushed tomatoes so i didnt really need to wait much until the next step

>>8773315
at this step you want to add in your passata, your stockpots, the bay leaves, thyme sprigs and some hot water if you feel it need some, although this will take longer to simmer out of the sauce
you want to stir it for a couple minutes until the stock pots/cubes are dissolved in and then bring to a simmer, once simmering, turn the heat down a bit and cook out until your happy with the consistency of the sauce (around 20 mins minimum for the flavour of the herbs to infuse)
a good tip to get all the passata out of the jar is to wash all the stuff off the inside with some water and tip it into the sauce

Going well m8

>>8773333
ok now i start cooking the mince
you wanna have the pan heated to a medium-high heat and its important to use a thick bottomed pan to keep the heat in
add some oil and pull the mince apart into chunks and add to pan and start breaking it down with your spoon

Keep it up

>>8773344
keep breaking it down until its somewhere around here, actually maybe even a bit finer, then you need leaving it cooking on high heat, only stirring every couple minutes to evaporate all the moisture out of the mince, if you dont do this you wont be able to brown your mince and it will be colourless and tasteless which isnt very nice
you will know when the moisture is cooked out when its starts sizzling and frying instead of bubbling, the mince should start to stick a bit to the pan if youre not using a non stick pan, which youll want to try and scrape off, although it doesnt matter too much

>>8773362
adding grated carrots in to pan and stirring them in
you can do this step in the other pan before you add the tomatoes like i said before, but it doesnt really matter, you can also do the same with the mince, but if you are using 1kg its probably a better idea to use a seperate pan as you will cook the mince faster

>>8773365
ok now as you can see, mince is nice and browned after about 15 mins of cooking

>>8773369
ok now you want to add your wine, best not to cheap out on your wine, but get something reasonably priced, something that you wouldnt mind drinking
im using a $15 aud merlot, which i find are good for cooking with but you can use whatever you feel like, add as much as you feel like as youre going to be the one eating in the end
what you will want to do however is boil off the alcohol from the wine and keep cooking it until its evaporated by about half its volume, this gets rid of all the alcohol flavour and leaves you with the rich body of the wine that will give the sauce some depth

>>8773369
>carrot

>>8773369
Mince only takes me 5-6 minutes to brown.

>>8773378
also forgot to mention that when you add the wine, it will deglaze the pan and you will want to scrape off any of the mince stuck the bottom of the pan to get some extra flavour

then when once your mince is done you can put it aside in a bowl with some foil over the top, or if the sauce is done like in my pic, you can add the mince to the sauce (or in my case the sauce to the mince as im saving the left over sauce)

>>8773385
now you want simmer the sauce for several minutes with the mince in it to let all the flavours combine, also at this point youll want to fish through your sauce to remove the bay leaves and thyme sprigs, otherwise theyll probably end up in someones dish which you dont want
should start to look like this
>>8773379
you can leave the carrot out if you so wish
>>8773382
takes longer to evaporate the water out of, also depends how hot your pan is

>>8773395
at this point you want to have a big pot of water boiled ready to put your pasta in
once ready to put your pasta in, salt your water sufficiently then add pasta
put the lid back on, bring to a boil quickly, then take the lid off again
when soft stir it around to make sure its all in and doesnt stick to each other, also want to keep stirring it ever several minutes

>>8773402
clean your stovetop lad

>>8773402
i like to add some worcestershire sauce and chili flakes at the end to mine for some smokeyness, sweetness and a bit of heat, but these are entirely optional

>>8773408
pasta done, drain it and run it under a bit of cold water
i usually take it out a minute early as it will keep cooking in the colander while youre waiting to serve it
>>8773403
yeah ik, i cleaned after i finished cooking this, im planning on getting a new one soon anway as this is some old dodgy cheap one that came with the house we bought

>>8773412
some finely chopped parsley to serve, important to have a sharp knife so you dont bruise your herbs

>>8773416
and finally served up with some grated pecorino and chopped parsley

also very important to season your sauce with s&p to taste before serving so it brings out the full flavour of your sauce

>>8773423
You uh, like parsley eh?

>>8773430
yes indeed friend

>>8773423
fuck also forgot
add a touch of milk right at the end before you serve it, sounds really weird, but makes your sauce nice and rich

>>8773423
looks dank tbqh familam, very nice cookalong too, i had some pasta knots i got at aldi but i couldnt really get them to cook right but thats probably a me problem

>>8769316
lol

>>8769351
i tried powdered sugar once in a mock chic fil a recipe but i wasnt super crazy about it, may try it again sometime

>>8770535
:)

>>8770565
yeah i threw that in cuz im poor this week and my grocery trip was not as photogenic is id like, Patti likes a good haul

>>8770636
lol

>>8771415
>>8772581
No but 4chan servers are shit which you probably have experienced yourself.

>>8773826
I guess >>8772624 is right

>>8773874
m8 if you are calling me a retard for posting images on an "image board" maybe you should find a text based forum, THE IMAGES JUST GOT 10 MEGAPIXELS HIGHER

mommy gave me steaks :3

gonna let this slab sit at room temp a while and do a few things around the apt

https://youtu.be/r7zF8UlRm_g

>>8765505
Hey dude, your food looks ok and I like your cat, but your 3 MB pictures are literally killing 4chan. Hiro doesn't have enough money to pay for the bandwidth. We don't really need freaking 7k x 4k resolution images of your food.

Hey catman i just made some oats. I lost all my spoons so im eating this with my hands. Where did all my forks and spoons go?

>>8774017

>>8774034
m8 i stole them im building a robot srry

>big shrimpers

gonna try to do too many sides im sure itll be fine

>>8765505
Love how you're getting dickered in every thread but the amount of alcohol is just raising exponentially. Seek help.

1st attempt at roasting sprouts, im winging it so i dont expect to nail it but i could eat sprouts raw so byaaa!

Decided to make an apple pie. Anyone wanna watch?

>>8775186
fug i want pie

>>8775196
Make one? I always forget how easy they are until I do it again

>>8775114
wew lad ill switch to pepsi tomorrow

>>8775186
pls do m8 ive never made a pie

>makin a quick spicy garlic tarter sauce

https://youtu.be/A-sS_Ts2Bjc

>>8775214
You do the cooking and I'll bake? I can make croissants but can't cook a chicken to save my life

>>8765569
Go back to /an/, catshitposter. You're a retard and autistic.

I can't ever roll them out perfectly shaped but I shape it up later. Let's see how the roll out goes this time

Yeah, not really a circle, but it'll fit in the pie dish and there's some nice butter marbling through the dough so it's okay.

Trimmed and kinda nice edge. Hoping it doesn't shrink

>>8775234
i cant cook a chicken but i will pretend to:)'

so i de-pooped the shrimps and butterfyed them, and now gonna bread em

>>8775365
Where do you buy shrimp fresh like that?

>>8773874
basically when he started making these blog threads he uploaded them too big out of ignorance and when people pointed out his faggotry, he acted like he was doing it on purpose all along to troll, then doubled down on his faggotry by making them even bigger and tries to play it off like that's what he meant to do from the start

>>8765513
I've said this plenty of times but these catfags love eating shit particles and hair.

Cooking the apples just a little to get some of the juice out. Otherwise I'll have soupy pie

>>8775439
must be indian

>>8775116

Can't really go wrong roasting veggies.

>>8775378
HEB m8

>>8775408
well i for one appreciate hi res images, maybe take it up with Hiro

>>8775517
That's looking really good man

>>8775464

you must be well over 300 lbs

>>8775517
Making an image bigger doesn't automatically make it "high res," it just makes it big. When you zoom into a picture that big the quality becomes potato unless you have a high quality camera (which you don't), so you might as well make it a reasonable size anyway. Pic related.

>>8775539
140. I don't eat much of what I bake

>>8773928
Hurr im a forever alone alcoholic trying to gain a fanbase on a lebanese quilting forum by being as edgy as possible

>>8775312
You're the sconebro from yesterday right

>>8775312
how do you manage to not tear the dough when putting it in the pan? i always fuck it up, usually near the edges

>>8775573
I find his threads super comfy and have no problem with the image resolutions.
You shouldn't be whining in an OC thread and more about pic related.

>>8775576
Yeah I'm sconebro. By the time I finish baking something it's the last thing in the world i want to eat. I try a piece to see what I'd improve on and give away/throw away the rest.

>>8775517
You obviously know nothing about photography and you're being an edgelord about it. well enjoy that

>>8775577
Not him but use another piece of dough to push it in and smooth it.

>>8775573
Would you prefer more Szechaun memesauce topics? Fuck off.

>>8775577
I dunno it seems pretty sturdy to me. I roll one half over my hand and pick it up near the middle by my knuckles, then drape it over the pie dish. I'll take a pic of what I'm trying to describe for the top crust of this pie

Dumped the apple filling into the blind-baked crust and have the top crust rolled out and ready

>>8775577
Gently fold half of the pie crust over, lay your hands down where it was, then put the pie crust back down and lift up in the center. Keep your fingers spread and support the dough with your knuckles.

Maybe try using more water in your dough?

Trimmed off the extra from the top crust, cut a couple slits for venting and brushed with egg white. Should bake for around 45 minutes. We'll see.

>>8775538
thx

>>8775557
cool story

>>8775573
>forever alone
m8 i have cats dont be silly

>>8775576
>>8775585
can i get a link to this scone business, also pls dont be throwin away pastries, some of us have pastry deficiencies

>>8775586
captain obvious, i do enjoy myself thx m8

>>8775682
>>8775738
imma get a rolling pin cuz of u scone-anon

>>8775769
Op, what's in that pan? I'd eat tf out of that.

>>8775769
Not much happened with the scones last night. I just made some mediocre scones and drank too much gin.

>>8775824
Forgot to add a picture of them with the glaze.

>>8775824
that sounds like a good time:^)

>>8775800
its a steak that i am disgracing

>all dat dippin sauces

perfect medium well pls no bully

>>8775573
>by being as edgy as possible
>edgy
I don't think you're using that word correctly

>>8775874
What could be edgier than a grown man petting cats and eating brussels sprouts?

>>8775863
>>8775870
how did the cat shit taste?

>>8775870
nice. I'm doing a steak tomorrow and this makes me wish I had it right now

>>8765505
Dang my dude, I am an avid disc golfer myself. Are you serious about it, like tourny serious or nah?

>>8775863
Shrimps look great, I might have thrown some coconut into the mix tho

Screw it guys. My Apple pie doesn't look great so I'm making cheesecake. I think I'm just throwing the scones and pie away.

>>8776429
>I think I'm just throwing the scones and pie away.

For fuck's sake, don't you have someone you could give them away to? Don't just throw food away.

>>8776465
It just feels embarrassing to give away stuff that looks shitty. My housemate might eat some but I'm just disappointed.

This bastard took my ham steaks the other day turn around for like 3seconds and bam gone https://youtu.be/z-BMHylLNQE

>>8776429
leave it on the windowsill, someone is bound to take it

>>8776429
>I think I'm just throwing the scones and pie away.
gr8 b8 m8

French toasted croissant.
Beats eggs, cream, cinnamon and salt in pan
Throw your cut croissant in there and let it soak for like 5 mins flipping towards the end

>>8779589
Throw a bunch of butter in a pan and let it melt

>>8779596
put croissant in face down

>>8779601
keep it on a med-high head for a few minutes then put in 300 degree oven for a ~10-15 minutes.
then flip and put back in for another ~5-10

>>8779605
Pro-tip: warm up your maple syrup in the microwave for ~10 seconds so it doesn't cool your food down

>>8779589
>>8779596
>>8779601
>>8779605
>>8779607
m8 you gonna give me beetus with this one holy moly

>>8779607
Plate that shit up

>>8779613
Is that really a good bread to use for French toast? Seems like an odd choice, but how was it?

>>8779613
>>8779624
not gonna front there is no way that doesnt tast good, am going to fucks with it, dow you got me thinking about making french toast with donuts and all kinds of shit this is dangerous territory m80s

>>8779612
lol yea, if I ate like this all the time I'd be a fat fuck

>>8779624
not the greatest bread but with that much butter and syrup its hard to make it bad

>>8779605
literally jack tier

>>8779714
joey pls go

gonna pop an ol roastarooni in the ol crockpot there m8

>>8776429
Cheesecake is a shit tier dessert though

choppi choppi

>>8780207
Kek @ the Listerine

>>8780297
It quite clearly says poultry on that board though, why you doin this to me?

>>8780301
lmao epic XD

>>8780316
>Stop all the shit postin'

>>8780207
>not drinking ULTRACLEAN with exclusive bottle designs you can only get at Target

I should've known you had shit taste from all those PBRs, but I'm still disappointed.

I'd like a husband as OP :C and a cat . Or dozen

Here it is when I put it in, should be done soon

Lads I'm making a bean and auburgine stew (might post it in this thread later)
I'm adding sweet potato in which I'm unfamiliar cooking with

Will it dissolve if I cube it and add it in too early?
Like if I simmer it for 2 hours?

ok shit is pretty dank leaving it in the oven while i make sides and gravy

>>8782593
no idea what that is but would like to see it

boil them taters good mhhmmm

mushi mushi

this might be a big plate of food (4 u)

Why dont you ever cook for more than one meal? What do your other meails look like? Mountain dew and gas station burritos?

>>8782700
i mean i just made enough leftovers for 2 or 3 meals, ill post my taco truck shit later its just not pretty

>>8765513
>>8775439
Maybe it's my toxoplasmosis talking because it sounds crazy, I know. But this website does have an option to hide threads, you know.

>>8782698
Looks like you accidentally got some carrots in your food, might want to pick them out.

>>8779624
It's much better to use a dry, crusty bread like an old baguette that will soak up all the mixture after leaving it in for a few minutes.

Some people really like using brioche though so I imagine croissant would be about the same, but for me it always ends up being more like cooked scrambled eggs in between the bread than a good french toast

>>8782698
Looks last meal worthy m8. Now i gotta make a roast.

>>8779613
goddamn homie

>>8775834
these look yummy

>>8782593
Alright I cooked this yesterday so here we go

Acquire ingredients

I used:
1 large onion
1 bulb of garlic
4 chillis (could definitely have done with more. wasn't very spicy)
3 sweet peppers
2 Auburgines
2 Sweet otatoes
2 Cans of tomatoes
1 Can red kidney beans
1 Can black beans (would usually use pinto but there were none in shops and black worked quite well)
Salt + Pepper
4 teaspoons cumin
1 teaspoon allspice
Vegetable stock
Handful chopped coriander
Handful chopped oregano
Tablespoon tomato puree

>>8786504
Chop onion and saute in oil

Chop garlic and chillis and add them after a minute or so and saute for a bit

>>8786508
That picture wasn't rotated on my computer so we'll see how the rest go

Chop peppers and add, saute for a few minutes

>>8786521
Next add the cumin and allspice and fry that off for a minute or two

Tomato puree after that and stir it in well

>>8786523
Add the roughly chopped auburgines and stir to coat them in the sticky spice and veg mixture that you've made so far.

Use a bit of extra oil here if it's looking dry to get them nice and coated

>>8786525
When that's nice and hot, add tomatoes, beans and stock, stir it all up and bring to the boil. Then turn it down and simmer

>>8786528
Add coriander and oregano and stir that in and get to chopping the sweet potato

>>8786552
Add that in and simmer the whole thing for at least 30 minutes so the sweet potato cooks.

I left mine there for like 2 hours and the auburgine almost completely dissolved to make a nice thick sauce with beans and sweet potato chunks running through.

Didn't take a picture of the result but I will if I remember to later.

Sweet potato held up pretty well and tasted quite nice in it.

Served it with some lime and coriander rice and that amount made about 7 dinners worth. Pretty cheap to make too

>>8786560
looks pretty decent m8 i never had a stew with sweet taters

>>8786560
Gonna try this anon many thanks.

this chinese soup legit cured my headache

anyone know what that thing is on the spoon?

>>8788303

wood ear fungus

>>8788303
what is that? hot and sour?

coleslaw

trying out using non fat greek yogurt instead of mayo for sodium reasons

I'll keep you posted cause it has to marinate or macerate overnight before I try it

>>8788314
thanks

>>8788321
yep hot and sour

>>8788322
>non fat greek yogurt

Fucking don't. There's nothing wrong with full-fat yogurt.

>>8789197
I was going to get the low fat one but that and the full fat one were dated both tomorrow or the next day and this one was like aprl 25th

>>8788322
that looks like macaroni and semen

MADMAN

>>8789772

Damn it man, now I miss the swamp.

>>8788322
i want coleslaw

>>8765505
>>8765513
This is why I refuse to eat homemade things unless I know how clean the person making it and their house is. I don't give a fuck, I'll always refuse food from a gross person. I barely even trust kitchens. I only trust my kitchen at work and home because I know how clean we are.

got some more chinese medicine to cure my ailments

this place didn't have as good of soup but the ribs were divine

>>8792264

>>8792268
got some sweets to have later

I hate how fast those frozen yogurts from costco melt

>>8792180
using the yogurt instead of mayo turned out pretty good but want to try using the low fat one next time instead of fat free

I wouldn't say that it's better than mayo but it definitely works as a substitute

going to try and make a dip recipe on the side of my yogurt tub after I finish the last sour cream dip I made the other day

Have been absent from /ck/ for quite a while and must say I am glad to see OP is still making it happen. Best thread on the whole board. Keep it up!

>>8792687
If you're hell-bent on using low-fat, then I'd go for Fage. They're my personal favorite brand, and Cook's Illustrated rated even their low-fat yogurt highly.

So I rolled garlic with the /ck/ challenge thread. Pretty excited because it's one of my top favorite spices/foods to use.

Anyway, I'm still hours away from completing everything, but I'm going to be doing garlic steak, spuds and shrooms with plenty of garlic in everything. Real treat, stay tuned for later if that's your thing. Everything is marinating right now.

The steak on the left (1.365 inches) is for me, the steak on the right (0.6 inches) I bought last minute for my s.o.

>>8793358
Noice.

The best cooking advice I ever got from my mom is that you can never use too much garlic.

>>8773412
Whhhyyyyyyyyy run it under cold water WHYYYYY

>>8793358
So I'm keeping things pretty straightforward: whole head of garlic, minced and massaged into the steaks with some olive oil and a lot of freshly ground black pepper.

I'm a little on the fence if I should make anything else. A salad sounds nice, but I don't think I could incorporate garlic in a way that I'd like besides in a dressing. Brussels sprouts sound good, too, but again I can't see myself incorporating garlic unless it's the infused oil from the confit I'm going to make.

>>8782698
fuck off that looks good

Patti is getting fatti

>>8793377
>3377
checked

id take a fresh salad over sprouts but thats just me. why do you need garlic in a salad tthough?

>>8793377
>>8793358
jackpot here

>>8794963
>>8793377
>>8793358
>>8792297
I let the steaks marinate for 8 hours. I am sure they could go for 12 hours and be fine.

>>8796155
After slicing the shrooms, wash them really good. I soak mine in water for a minute, dump and replace water, repeat a couple times and rinse. Try to get all the dirt off, I mean really do ya wanna eat dirt.

So pretty simple mix up here. Egg, milk, flour with tablespoon salt, tsp pepper and 2 tsp garlic powder. Dip in egg wash, dip in flour, gently tap any loose flour off. If you like them with some crunch, like most red-blooded white american males, you let those fuckers sit okay. After 20 minutes, toss them in flour again.

Heat up oil to 350F.

>>8796181
After coating the shrooms in the flour the second time, wait about 6 or 7 minutes. The flour coating doesn't need to be packed on, just cover it completely and tap off excess.

Oil @ 350F, add the shrooms with plenty of space. Occasionally flip, watching that none burn (a deep fryer would work better).

They take about 4 minutes or until golden brown.

>>8796202
They don't look as pretty once they're done but it's damn delicious.

steak spuds n shrooms

>>8796212
looks pretty dank m8, never ate mushrooms like those

making a quick oven meal, HEB gave me a coupon for one of these free meal things, if this is good ill try making my own later

>>8792225
Cool story m8. 10/10 post. Upvoating your content rn as we speak. Totally relevant stuff you got there show me how to subscribe pls.

You guys will NEVER GUESS what I am making tonight.

>>8797253
...butterbeer?

>>8796212
so do these taste anything like white mushrooms or portabella?

>>8797253
cookies

>>8797317
The beer is just to make me look cool.

>>8797328
>cookies

Correct!

My fourth attempt at baking my own bread. Everything went well until I fell asleep during the second rise and by the time I woke up and threw it in the oven it rose so high it began to burn itself on the top of the oven, so that's why there's a scallop out of it.

This is the recipe I've been using as a guide: http://www.kingarthurflour.com/recipes/classic-sandwich-bread-recipe

In this case it's half all-purpose flour and half 100% whole-wheat.

>>8797457
Crumb shot.

Tastes good; it's texture is pretty close to the store-bought bread I buy for sandwiches, which it is intended to replace.

>>8797457
>>8797470

Good job. Looks tasty.

>>8797457
>>8797470
Thanks for the recipe. I've been looking to replace the bagged supermarket bread for a while now.

>>8797064
>being this unironically reddit when trying to be reddit ironically

>>8797546
No (you)

Sorry got caught up

Was ok but slightly unfulfilling

Aw yiss.

chicken took too long to thaw, been had got dickered, lets see what happens shall we

https://youtu.be/40QSd6ZtZfk

drunk chicken break down mission complete

werd homie

so vac sealed most that pollo, salted tonights portion and stuck it in the fridge a minute, now making my marinade

also this be cheap pirate rum ARRRR M80

so im making tater salad, 1st time, and im going to make substitutions, might be good, might not, fuck everything i had a meal plan and by garsh im following it no matter how delish this swill be ARRRRRRRRRR

recipe called for celery, celery is the most useless thing in the universe im gonna sub toasted pecans

i also got the chickens marinatin' there is so much multitaskin happening

>>8799140
Now clean your fucking hands you animal.

>>8799320
m8 even drunk i wash my hands like 40 times while cooking and wipe my workspace with cleaner probably more than most people, pls no bully

>they call me tater salad

you cant beat the shake method when dredging, it seems pleb but it is scientifically proven to be on point as a mufugga

so i know one of you is thinkin "OP it is 8:30am and you are drunk on rum making fried chicken like a loon, it's breakfast time"

say no more familam

hmmm

>>8799708
Deep envy

>>8765976
PBR: It's the ribbon that makes it. Best beer

>>8799749
desu it didnt go together like id hoped, was going for chicken n waffles kinda, also the tater salad isnt good untill it sits for like a day

Hey lads I just got my wisdom teeth yanked out (all 4) so looking for good soft things to eat. Figured I'd ask the best thread on szeekeigh.

If I get some decent ideas I'll whip some up in true fml fashion but instead of booze I'll have mouthwash and hydrocodone I guess.

Hope all is well

>>8765620
Total Wine & More is pretty dank tbqh

>>8797650
nice

>>8799529
did you mash up egg in that or is it yellow from the mustard? I remember seeing a recipe that did that with eggs instead of slicing ontop but never seen it irl

>>8802003
prolly really cooked kraft mac & cheese would be good

I had braces for many years but totally forget what I'd eat when they got tightened and couldn't chew

>>8802019
we just had one of those open but haven't gone over to check it out

not sure if they can beat any of the prices that I pay because I think we have state minimums at least for cigarettes we do or did

>>8768016
Shipley's FTW

>>8797650
do want

>>8799220

That's some rare kot. Also, does she have a lazy eye?

>>8803640
lol no but shes deaf

I made a lamb rack today, lamb is so damn juicy man.

had it with arugula salad, crispy roast taters and this cat

also I sv'd and pan seared it no bully pls

>>8805968
I'm with the sous vide police and normally I'd ticket you, but seeing as your cat is so cute I'll let it pass.

>>8765505
op i'm standing in your front yard and i'm ready to suck your dick

banana bread with some macadamia

okonomiyaki

>>8805980
She says thanks homie

>>8806366
What did you put in it?

>>8806389
when i've mixed the flour, water and cabbage I add a little bit of curry powder and this a little bit of chilli flakes/powder. then I pour the batter over semi cooked mushrooms and bacon

>>8806389
basically just runnys recipe https://www.youtube.com/watch?v=RPsfvCotlRY&

lucky day! the guy at the gas station gave me free 'za

>>8805955
thats so beautiful

how long did you cook it for?

going to petpost as well

>>8807495
>petpost

>>8807495
1hr at 130F and then ice bath, then seared on the stove. This was an Australian lamb rack from Costco, whole rack was like 14$

>>8807458
I have a good friendship with the pajeet from down the street so he always gives me the leftover hunts brothers pizza he doesn't sell after the lunch rush
i like pizza better when it's old room temp and the cheese is congealed

>>8765737
Your kitties are fucking adorable

>>8780295
if you're a shit cook then yea it's shit
fucking worthless faggot

>>8807773
it had been there all day i honestly couldnt eat it

>>8807806
:)

>>8807495
:3

>>8807507
odd pupper m8

whippin up quick lunch type thing

things happening

was pretty dank, made one slider sweet and the other spicy as heck, mixed sprouts asparigus and spinach, is a pretty good

>>8809712
Fuck that looks good.

>>8765505
>disc golf

fucking faggot. can we see your fanny pack

>>8810360
> I have no friends and don't like fun

What a sad existence

>>8810381
>playing disc golf with """""friends"""""
>fun

play stupid games, win stupid prizes

>>8810393
Who hurt you anon? Why has life made you so bitter and useless?

Petpost

>>8810735
spooderpup

>>8810360
i can understand not liking disc golf but you have gone too far with the fanny pack hate, pls unsubscribe immediately

>>8810393
shudderp

Easter meal family thing with 100 kids and rum

>>8816169
Looks good, is your family nice?

>>8765505
Hey OP, always good to see these threads up.

I finally have an actual day off this weekend- between school and work I haven't had a a day actually off since early february- so I can post some shit. Starting with a quick carrot soup I made some time ago, using all purple carrots.

I juiced some of the carrots and added a little bit of fresh young coconut water to that liquid, which would become the liquid part of the soup. Meanwhile, I sweated down some shallots, adding a good amount of galangal just before adding the liquid. For those who've never had it, galangal is amazing- similar to ginger, but less hot with a brighter, sweeter, more floral flavor. Goes great with carrots.

I simmered the remaining carrots in this mixture, then pureed the lot and passed it through a chinois, then seasoned it with salt and a tiny bit of sherry vinegar. I also made a very thick black sesame puree that went into the bottom of the bowls before the soup- literally just toasted black sesame seeds, a tiny bit of sesame oil, water, salt, and enough sugar to counteract some of the bitterness without making it taste sweet at all.

Poured the soup over that and finished it with
the flesh of the young coconut and some thin sliced yellow chiles, as well as some more black sesame seeds.

Also, nice choices on the beer- fin du monde and that Samuel Smith imperial stout are both fantastic beers.

>>8816585
Next up, carrot salad dish I've been working on.

Made some ricotta, which I blended up with a little bit of homemade creme fraiche and passed through a tamis to get a smooth puree, then whipped up into a mousse and seasoned with a little bit of lemon zest and salt. The whey from that ricotta I used to poach some thick slices of carrot- 30 minutes poach, then refrigerated in the liquid overnight, then finished the next morning. The acid and milky flavor of the whey really brings out the best of the sweetness of the carrots- they taste incredibly sweet and bright afterwards.

Then I had two carrot preparations with coffee- the yellow carrots I tossed in a light coating of olive oil and salt and roasted tightly covered on a bed of coffee beans, so they'd absorb the oils of the coffee and concentrate in flavor but not lose too much moisture. The purple carrots I blanched and then smoked over coffee beans.

Piped some of the ricotta lemon mousse, then put on the three types of carrot preparations, as well as some toasted hazelnuts and pickled golden raisins. Raisins are great for pickling because they absorb so much liquid- they get really juicy and when you bite into them they burst with that pickling liquid. You really have to get the flavor of that liquid down, but if you do they provide something really great to a dish.

>>8816603
The dish was finished with shaved raw carrots dressed lightly with a very simple white wine vinaigrette and salt, as well as a sprinkle of maldon salt, some cold-pressed canola oil, and parsley.

>>8816607
Next dish is halibut.

I steamed the fish over vin jaune (a really odd but extremely tasty French wine from Jura), which I then reduced down and made a beurre blanc (beurre jaune, in this case?) from. I rested the fish in that beurre as well as saucing the plate with it.

I cold-smoked some cream over apple wood and made a sunchoke puree with that, shaved and marinated some fennel for a nice crunchy raw salad along with some french sorrel and baby radish leaves, made some barley bread that I tore up and toasted off in brown butter. Pretty simple dish but the flavors of the fennel, halibut, sunchoke, and vin jaune together were super nice. Not super happy with the presentation though, I need to work on it a bit- plus the layers of the fennel I bought were REALLY thick which meant that my shavings were really wide and didn't form a nice tall, loose pile like I wanted.

>>8816625
Duck dish next. Got a whole duck and broke it down. The legs I cured overnight and then confited until the bones pulled out easily. I shredded the meat, mixed it with a little bit of the fat I cooked it in as well as some salt and a bit of thyme, and pressed that mixture between two sheet pans and chilled it. Once it was set I cut it into cubes, floured it, and fried it into croquettes.

The frame I made duck stock out of, then I reserved about 250mL or so and reduced the rest down to a duck jus, which I finished with a bit of rhubarb puree and mounted with butter.

I pan-roast the breasts really simply, scored the skin, put in a cold cast iron skillet, then gradually heated to render the fat and crisp the skin. I cooked them almost 75% on the skin side, basting with its own rendered duck fat that I added some garlic and thyme to.

I smoked some rhubarb and simply slow roast the rest- some of the slow roast stuff I pureed and finished the jus with.

Pickled some nice fresh snap peas, and shaved some and mixed with some shaved sweet chilies and a simple vinaigrette.

Got some gorgeous little golden turnips from a market, which I cubed, seared in some of the duck fat, and then braised down really slowly with the reserved duck stock. Turnips cooked that way develop a really nice complex sweetness that balances out their sharpness.

Finished the dish with some shaved watermelon radish and pea tendrils.

>>8816647
That picture is the croquettes of duck confit, by the way.

This one is the first stage of the plating, just the duck breast, rhubarb jus, and braised golden turnips.

>>8816653
damn, hit image limit. I'll post the rest of that dish and a bit more stuff later this evening.