fml

[Anonymous No.11838641]

dickered cooking propaganda thread now with more kitters!

this thread is for anyone to post a cook-along, bake-along, lime-along, drink-along, crook-along, snack-along, sing-along, pickle-along or OC food/drink pics, post your meals or what ever if you don't want to make or use another thread

last thread >>11804532

https://youtu.be/u_fwq1XRVLQ

[Anonymous No.11838647]

>dumb cat blog

[OP No.11838655]

doing some dishes so ill drop these slop doggies on ya muhfuggin ass

https://youtu.be/NkU-2n7grKQ

[Anonymous No.11838665]

>>11838641
Pat is such a good girl

[OP No.11838669]

comfy fatto el patto

[Anonymous No.11838673]

Its a patti thread...

[Anonymous No.11838674]

>>11838647
>bitching about the only fucking thread on this board not dedicated to jiro, mcdonalds, or malt liquor.

[Anonymous No.11838803]

>>11838674
It's not the only one.

[OP No.11839067]

properly dickered and its time for pasta

[Anonymous No.11839100]

>>11838803
not OP but yes it is
the old ass cookbook thread is probably the coolest/on topic thing posted in over a year if you start a thread about cooking the /qa/ vermin get triggered spam the thread with shitposts and kill the thread or it stays on topic but dies in under 10 posts

[OP No.11839135]

so i feel like there is def something wrong to have this much leftover, i will work with what i have maybe my eggs werent extra large enuf

https://youtu.be/n2I7JchMIVI

[Anonymous No.11839152]

>>11839100
This man is correct. That's why I don't bother making threads anymore.
Although I'll sometimes post a little in the cat thread, because I can sort of rely on it to not die a few hours later.

>>11839067
>>11839135
Thanks for the reminder. I really should buy some eggs and do more baking. I need the practice.

[Anonymous No.11839181]

>>11839152
>don't bother making threads anymore
>sometimes post a little in the cat thread
You're the problem.

[Anonymous No.11839197]

>>11839181
I don't have a pass, so it's a minute per image post, plus the time I spend taking and editing the photos and writing out what I'm doing in each step (although part of the writing time overlaps with the minute of waiting)
Easily 15-20 minutes for a thread about whatever I'm making for dinner.
Why should I bother with that if it's just going to get pushed off page 10 by all the new threads about hamburgers, vegans, politics, and literally nothing because the OP just happened to find a picture of a pretty girl and he wanted an excuse to post it?
I don't make those threads because I want fifty people gushing and telling me it looks soooo gooood, but I would like some kind of discussion to get started if I just spent 20 minutes on a /ck/ thread that I could have spent on eating my meal.

[Anonymous No.11839204]

>>11839197
I reply to pretty much all OC threads, anon. The only time I reply to anything in these threads is if I happen to see it while scrolling through the index.

[Anonymous No.11839207]

>>11839100
Not really. There are plenty of threads that aren't fast food or "jiro." I'm not sure why you're bitching about those anyway since they are food related, except maybe they trigger you too much. But yeah, whatever makes you feel better about your special little reddit thread. Have fun.

[Anonymous No.11839230]

>>11838641
You're a fucking Reddit Tumblr cringe nigger and Patti a shit
Dumb cat blog
Kill yourself

[Anonymous No.11839235]

>>11838641
>Heckin kitters and doggos so heckin heck hehehehehehehehehe

[Anonymous No.11839240]

>>11839135
you are mostdef an egg short also
F god damn its almost been 3 years already

[Anonymous No.11839243]

>>11838641
I wish I knew where you lived Because I would fucking kill your cat you soyboy

[OP No.11839254]

>>11839100
i love those cookbook threads if someone here has the wrestling one pls do it again i will bump it forever

>>11839152
im not really gonna bake again till i get a scale which will hopefully be soon, im tired of being dissapointed

>>11839181
>>11839230
>>11839235
m8 pls stop being so anally annihilated, quite embarrassed for u desu

>>11839240
yeah im pretty sure the recipe i used trolled me pretty hard

>>11839243
wew lad i dont think you got what it takes lol Im in Greenspoint

[OP No.11839319]

yup

[OP No.11839321]

[OP No.11839325]

this looks good but i was hoping for 2 portions but this is just a big boi portion

[Anonymous No.11839335]

>>11838641
Fuck off

[Anonymous No.11839354]

>>11838641
hi patti

[Anonymous No.11839369]

>>11838641
I see wangz 'n' thighs.
My request for fried chicken might just happen, I'm excited as fuck for the next few dickered days.
Based OP, never stop.

[Anonymous No.11839514]

honestly cant fathom why this board will be deleted eventually...

[Anonymous No.11839522]

>>11839369
Man, I'd give anything for five minutes in the goat tower.

I'm doing something or other with some duckbreasts today. I have no idea what.
I have some sliced bacon, some button mushrooms that definitely have to be used today, and I guess some green beans and Brussels sprouts in the freezer. Roast the veg and fry the breasts maybe. We'll see.

[Anonymous No.11839577]

>>11838641
stupid thread, stupid OP

[Anonymous No.11839701]

>>11839522
I think I'll just roast this here leek and a couple large onions in the oven with some garlic, rosemary, and two smashed juniperberries.
Couple carrots and some rice in a pot later and the breasts fried on a pan.
The three should generate some liquid between them for gravy.

[Anonymous No.11839818]

>>11839701
See, this is how food waste happens. I already forgot about the pound of mushrooms.
Just tossing them in a lidded container with a little oil, some chili flakes, bit of salt and pepper, and a little bit of tarragon. They'll go in the oven alongside the alliums.

[Anonymous No.11839820]

>>11839818
In their own tray of course. I don't imagine they'll need as long.

[Anonymous No.11839834]

>>11838641
>All that fuckin meat

Looks delicious man but if you want to outlive patty you better add some veggies in there

[Anonymous No.11839840]

>>11839834
>implying the cat doesn't get the lion's share of that

[Anonymous No.11840297]

>>11839820
Liquid from the mushrooms.

[Anonymous No.11840302]

>>11840297
Frying up two of the duckbreasts. I'm using the alcohol stove again because the temp I get with it actually works really nicely for frying on the small pan and I can get ethanol for free.

[Anonymous No.11840306]

>>11840302
Pouring the excess duckfat into the sauce, of course.

[Anonymous No.11840310]

>>11840306
Alliums and mushrooms from the oven.
Cooked some carrots and rice in a pot on the side.

[Anonymous No.11840319]

>>11839818
Loving what you do with those veggies op.

[Anonymous No.11840382]

>>11840310
Finished thing.
Gravy tastes a lot of mushrooms and duckfat. I'd eat most things with enough of this on it I think.

[Anonymous No.11840386]

>>11840302
Breasting out ducks is a crime against humanity.

[Anonymous No.11840410]

>>11840386
Got the breasts like that. Frozen and on sale.

[Anonymous No.11841375]

>>11840382
Nice

[Anonymous No.11841407]

Just pulled this beast out of the oven
I used the dough recipe from Babish's pizza video but added a little more flour and 3x the yeast

[Anonymous No.11841613]

>>11841407
Yummy yummy get thou in mine tummy

[Anonymous No.11841676]

>>11840382
nice that looks really good. i think i've maybe just always overcooked duck when i've made it. what's the ideal internal temp for the breasts? i would bathe in that sauce given the chance.

>>11841407
>black olives
nice

[Anonymous No.11841681]

>>11841407
>reddit catshit thread
>the reddit catshit subscribers unironically watch babish
You can't make this shit up.

[Anonymous No.11841715]

>>11838641
Can I post my penis?

[Anonymous No.11841824]

>>11841407
Post the fucking crumbshot. Pizza shots are meaningless w/o that.

[OP No.11842756]

made a sandwich

[Anonymous No.11842784]

>>11839701
man I always forget how great roasting vegetables is. I almost always just resort to steaming or sauteing. looks good.

[Anonymous No.11842807]

>>11842756
dat golden brown crust. hope you put some seedy dijon in there

[OP No.11843996]

>>11839354
:3

>>11839369
ill get to the fried chicken but would rather get some breast and do tendies, thighs come out too juicy and the breading doesnt stay crisp

>>11839834
lol i portion that out and freeze most of it, i try to have balanced meals but i need a stocked freezer pic related

>>11840382
wow m8 yer stuff always looks mad comfy, props

>>11841407
looks dank would also enjoy a crumb shot if it exists

>>11842807
put some spicy german stuff from the international isle, was decent

https://youtu.be/xi49yirJiEA

[OP No.11844006]

so earlier i chopped up a chicken thigh and gave it a lil sprankle dankle of cajun seasoning and put it in the frigidaire

[Anonymous No.11844438]

>>11842756
C'est magnifique

[Anonymous No.11844936]

>>11840382
I have zero recollection of eating the second breast last night, but I must have because it's not there.
I wrapped the last one, which I didn't cook yesterday, in some nice smoky bacon and now it's going in the oven. I don't really know how this will turn out. You might say that I'm "winging it" hawhaw.

[Anonymous No.11844940]

>>11844936
And an onion because why not.

[Anonymous No.11845249]

>>11844940
And a couple carrots.

[Anonymous No.11845255]

>>11845249
Still pretty moist on the inside.

[Anonymous No.11845263]

>>11845255
Not bad for leftovers.
It would be a sin to not deglase that tray somehow so I guess I'll make a casserole or something in it tomorrow.

[Anonymous No.11845722]

>>11839321
when did you get a pasta roller

[Anonymous No.11845908]

>>11841407
>unironically watching babbyish
please leave and never come back

[OP No.11846532]

>>11845263
damn looks dank, i never seen duck breast for sale, just found out my friends brother goes duck hunting and imma try to weasel my way in there

>>11845722
had it for a while now a family friend gave it to me, got a ravioli maker to i havent used yet, its good stuff just kind of messy to use tho

[OP No.11846785]

https://youtu.be/VlIExbHPWtw

[Anonymous No.11848064]

>>11845263
Noice

[Anonymous No.11848955]

>>11845263
I want this in my belly RIGHT now holy shit

[Anonymous No.11848962]

>>11848955
Really? You want it to bypass your tastebuds and just be sitting in your stomach with no sensory reward? Seems odd.

[Anonymous No.11848966]

>>11848962
pretty much, I'm really hungry

[Anonymous No.11848967]

>>11848962
>heh I made a "joke" today

[Anonymous No.11848970]

Caught aome crayfish and bass making a tom yum soup with herbs and vegetables growing in my back yard.

[Anonymous No.11848989]

Here is the stock.
Boiled the crayfish shells to make stock along then strained. Fried up garlic,ginger and chillis, then added to the stock. Then added lemon grass, corriander, fish sauce, kaffir lime and a lime, all of which are home grown. As well as 250ml of coconut cream. Have preblanced the crayfish and peeled them. Going to saute them in chilli and garlic. Ignore the shitty pot.

[Anonymous No.11848995]

Breakfasttime in austria!
Start the day in the right fashion

[Anonymous No.11849002]

>>11848995
Also last saturdays breakfast.
Saturday is the day i have the time to enjoy life!
I had a girl over for breakfast if yall know what i mean :-)

[Anonymous No.11849010]

>>11849002
>>11848995
Also i enjoy your threads quite a lot OP!

Keep the good work up.

Also invite a girl over if the opportunity rises, she will realize youre a keeper! + Patty is a ladykiller too, 100%

[Anonymous No.11849067]

Finished. Topped it with corriander.
Everyone who ate it commented on how good it was.

[Anonymous No.11849264]

>>11849067
this looks so cozy thb

[Anonymous No.11849296]

>>11849067
Looks delicious

[Anonymous No.11849393]

>>11845263

Seeing as we're on a duck breast trip, here's something I made a few weeks ago. I tend to treat duck breast kind of like a red meat so I go for it "blushing" pink I guess.

[Anonymous No.11849416]

>>11849393
That looks great. And yes, I like my duckbreasts a little pink too. Could have given that baconwrapped one a few minutes less.

[Anonymous No.11851100]

bump

[Anonymous No.11851121]

>>11840302
>obese factory ducks
yuck

[Anonymous No.11851156]

>>11851121
I like wild hunted ducks too, but it's a very different beast.
Did you have some cooking of your own you wanted to post or are you just a greentexting cocksucker?

[Anonymous No.11851163]

>>11851156
>posting my god tier oc in the catfaggot blog
yuck

[Anonymous No.11851232]

>>11848970
I made some tom kha soup the other week, shit was amazing.

[Anonymous No.11852918]

>>11838641
You're a fat fucking nigger

[Anonymous No.11854280]

[Anonymous No.11854366]

Good morning ladies. Made some muffin with egg cheese and ham. Pair with a cup of hot roobois for this cold weather

[Anonymous No.11854372]

>>11848995
Why did you eat the corner of the egg before taking the photo. Your hunger is more important than seekay?

[Anonymous No.11854404]

You know OP I don't think you would get nearly so many people telling you to fuck off if you didn't talk like an irritating retard

[Anonymous No.11854427]

>>11854404
This. Humble OP was the best OP

[OP No.11854455]

>>11854404
>>11854427
i could honestly care less m90s, when u dicker thru the sewer ur gonna encounter a few turds

[Anonymous No.11854575]

>>11854455
You're a fat fucking nigger

[Anonymous No.11854636]

>>11854575
>t. jelly non dickered dick licker
do you even cook bro? dafuq?

[Anonymous No.11854653]

>>11854455
You're a fat fucking Nigger

[Anonymous No.11854656]

Reminder that nobody even likes this poster. The only nice replys in these threads are op himself pretending to be other people

[Anonymous No.11854727]

>>11854656
Wrong
Also, know how I know you're a faggot?

[Anonymous No.11855193]

Made some good ol carrot pie. Just some flour, shredded carrot, baking powder, oil and flour.
Easy as pie, literally

[Anonymous No.11855198]

>>11855193

[Anonymous No.11855203]

>>11855198
Yikes, done in about 40 minutes

[Anonymous No.11855206]

>>11854656

Go back to your lame ass fucking fast food and beer threads. This guy is the only consistent original content poster I can remember.

[Anonymous No.11855214]

>>11854656
Half true. I came for patti only

[Anonymous No.11855250]

>>11855203

Carrot Pie...? Whats it go good with? Maybe like...soup?

Or right out of the oven a big ol pad-a buttah? Id do it that way I think. Whenever I wanted a slice just toss it in the toaster oven to get it hot n crispy again.

[Anonymous No.11855265]

>>11855250
Nah lad, its just a normal pie, the carrot has a very mellow sweetness to it

[Anonymous No.11855273]

>>11854404
Correct.

>>11854455
You're a fat fucking nigger.

[Anonymous No.11855386]

>>11855203
>>11855250
Nice and fluffy, cuppa milk to it and its perfect.
The recipe works with shredded zucchini instead of carrot too btw. Some people add some glazing on top, but I find that just unnecessarily sweet.

[Anonymous No.11856027]

>>11855386
Looks good

[Anonymous No.11856360]

>>11855265
>just a normal pie
>looks nothing like pie
>consistency of bread

>>11855386
So it's like savory bread sort of? It looks like banana bread but since there's no sugar involved it can't be similar.

[Anonymous No.11856658]

>>11855386
i like carrot cake and coffee

[Anonymous No.11856885]

>>11840302
>and I can get ethanol for free
tellmeyoursecrets.jpg

[Anonymous No.11856908]

>>11856885
My mum works in a place that makes it. It's not drinking ethanol, but it's fine for alcohol stoves.

[Anonymous No.11856915]

>>11856908
based factory/warehouse mum. i get free charcoal.

[Anonymous No.11858369]

>>11856915
damn, why ever even leave the house?

[Anonymous No.11858419]

>>11858369
have to leave the house to grill/smoke. =)

[Anonymous No.11858561]

>>11854636
please ignore the mcchicken posters

[Anonymous No.11858563]

>>11855265
>its just a normal pie
>it's bread

[Anonymous No.11858795]

>cats
>shit hygiene
>forced meme speak because you're not like other girls

I can smell the daddy issues and self harm scars.

[OP No.11858846]

>>11848970
m8 mad jelly, you in LA? pls a few details how you just catchin craydiddlers all willy nill

>>11849002
>>11848995
looks good that waffle is speakin to me
>>11849010
thx m8 but im like beauty and the beast but life aint a disny toon

>>11849067
very comfy would consume

>>11849393
dank as heck what cut is that meat in the middle

>>11854280
my kitchen being that clean is the most rare thing in that pic lol

>>11854366
very nice

>>11854656
m8 im everybody in this thread except for you

>>11855203
>>11855386
looks pretty good, make french toast with some pls

>>11858561
this

>>11858795
sounds like my kinda broad desu

https://youtu.be/9X_ViIPA-Gc

[Anonymous No.11859445]

>>11858846

Duck breast. So easy to cook.

Some pics of recent food because why not.

[Anonymous No.11859452]

>>11859445

[Anonymous No.11859454]

>>11859452

[Anonymous No.11859456]

>>11859454

[Anonymous No.11859505]

>>11859454
what's all that disgusting mucus in the meat?

[Anonymous No.11859528]

I like to pretend that patti is the one posting even though she isn't

[Anonymous No.11859869]

>>11859452
>>11859454
>>11859456
Give descriptions reee

I cooked things but forgot to take pics so nothing from me this week.

[Anonymous No.11859971]

>>11859505
Looks like rendered fat or maybe a mojo sauce

[Anonymous No.11860039]

>>11858846
Then dont look for a Disney princes but a girl that suits you.
Trust me, together is more fun in life

[Anonymous No.11860149]

>>11856360
>since there's no sugar involved
Forgot sugar in the list, of course there's sugar there

Made burgers for din din, nothing out of the ordinary but nonetheless tasty

[Anonymous No.11860324]

Made a batch of chilli oil yesterday. I was gonna make a thread about it, but when I went to save the images I saw I already had a bunch cropped and named, so I guess I must have done it before and forgotten.

[Anonymous No.11860488]

>>11859505

Sorry bruv, it's slow cooked ox cheek so I assume it's the connective tissue which was very delicious.

>>11859452

This is butter chicken made from a recipe a nice Indian lady gave me

>>11859869

See above regarding cow face

>>11859869

The last one is Shanghai braised belly pork and it's so easy and absolutely delicious.

[OP No.11861118]

needs it bruh

[Anonymous No.11861269]

>>11860324
That's a shitload of oil anon, what do you even intend to do with that ?

[Anonymous No.11861379]

I MAED HAMBURDER!!

PATTI A CUTE

[Anonymous No.11861519]

>>11860488
Oh so it's just carrot cake in a bread shape, then icing would be fine.

>>11861269
Chili oil is an ingredient in a lot of dishes, or can just be used as a condiment.

[Anonymous No.11861545]

>>11861519
With the size of that pot you'd better sell some of that condiment away.

[Anonymous No.11862048]

>>11859456
i need that pork recipe, homes

[Anonymous No.11862059]

Got drunk and made tonkatsu again. But hey, it could be worse. At least I'm not a fucking reddit cat poster.

[Anonymous No.11862291]

>>11855386
>>11855265
>>11855203
>>11855198
>>11855193
B R E A D
R
E
A
D

[Anonymous No.11862304]

>>11862059
Neither is OP.
He's based and posting on the Chan.

[Anonymous No.11863555]

>>11861269
>>11861545
Yeah some of it will probably be given away, but that batch should last half a year or so. It's heated to deep frying temperatures for 5-10 minutes so I'm not massively concerned about botulism.

[Anonymous No.11863580]

>>11862059
That's dinotendies and a fucking jar of mayo not tonkatsu anything.

[Anonymous No.11863594]

>>11863580
*tonkotsu

[Anonymous No.11863630]

>>11863594
Tonkotsu means pork. Tendies are chicken, ergo this shit you're wharfing down is not in any way tonkotsu.
And eating this much mayo is ridiculous, keep that up and you'll grow a third chin.

[OP No.11863692]

>>11859445
bruh

>>11859452
i would be very interested in this recipe if its not the one posted in an earlier thread, looks silky smoov

>>11859454
this would be great in a taco barbacoa style m8

>>11859528
u have no proof!

>>11860039
i am but a yam

>>11860149
bretty gud m80

>>11860324
might need to attempt this in a smaller portion i dont know what id do with it but looks good

>>11861379
:)

>>11862059
you are pretending to be DT, much below cat posting friendo

[Anonymous No.11863694]

>>11838641
this thread needs to end, and op should be banned

[Anonymous No.11863732]

>>11863630
You're being trolled, weeb.

[OP No.11863788]

>>11863694
https://youtu.be/01FWa8ioGU8

[OP No.11863791]

just chillin

[Anonymous No.11863797]

>>11863732
He (you ?) put that shit on a plate. Can't say that you were pretending to be retarded AND eat the plated stuff. It's a pick one type of situation.

[Anonymous No.11863813]

>>11863692
I go through a process like this to flavour it https://www.youtube.com/watch?v=xQBdvoOkn3E
But really all you need to do for a single serving is get some neutral oil smoking hot and pour it over some dried chilli flakes, in a bowl that won't explode obviously, and with room to spare because it'll bubble up a lot. Add more salt than you would normally, because you usually just have a small spoonful on the side to dip stuff. Really good with dumplings and any roast meat.

[OP No.11863817]

[OP No.11864142]

decent

[Anonymous No.11864148]

>>11862059
Good point.

[Anonymous No.11864154]

>>11864142
Are those double fried?

[Anonymous No.11865702]

Pork stuffed vegetables for new years. Half of this is being given away, there's just no point trying to make a small batch of it.

[Anonymous No.11866162]

Chocolate chip cookies made with brown butter. Its too damn rich and gives me constipation. Any good places for nice chocolate, especially in Houston?

[OP No.11867519]

>>11863813
thx m8 i will do this soon and take as much credit as possible pls no bully

>>11865702
m9 you 'round h town? we make that new year strange as fug

>>11866162
these look nice i was gonna make some cookies for ice cream sammies but its probably a bad idea so i am probably just postponing it

dat dough tho

https://youtu.be/AIOAlaACuv4

[OP No.11867521]

[OP No.11867527]

if this dough does not rise my night is ruined and my disappointment is immeasurable

[OP No.11867706]

https://youtu.be/r7zF8UlRm_g

[Anonymous No.11867783]

Nice.
I baked today as well. Just some buns because I had some wet yeast that needed used up.
Having them with some brie.

[Anonymous No.11867933]

[Anonymous No.11867937]

>>11867933

[Anonymous No.11867942]

>>11867937

[Anonymous No.11867945]

>>11867942

[Anonymous No.11867946]

>>11867945

[Anonymous No.11867952]

>>11867946
Looking good.
You could put that mushroom pangravy on a shoe and I'd eat it.

[Anonymous No.11867967]

>>11838655
Damn, that looks tasty.

[OP No.11868133]

yes there was a mishap and yes i had to tak a quick shower

[Anonymous No.11868866]

>>11838669

[OP No.11869703]

[Anonymous No.11869750]

>>11868133
kek, what happened.

[Anonymous No.11869869]

>>11838669
el? thought patty was a grill, i.e., comfy fatty la patty

[OP No.11870928]

>>11869750
Suction was too gnarly and I put a bit too much elbow grease in

[Anonymous No.11870983]

Made a molten lava cake the other day, it came out pretty well. If anyone want the recipe I can go grab it

[OP No.11871996]

>>11869869
all my cats are female my spanglish is rusty, fattass las pattis

>>11870983
wew lad this a blue board. would take that recipe, what is behind it?

breaking out the frozen naan and buttachickin tonight, its been a rough week desu

[Anonymous No.11872010]

>>11870983
That looks fantastic, I'd love the recipe.

[Anonymous No.11872099]

>>11862059
>there's more mayonnaise on the plate than vegetables

[OP No.11872213]

https://youtu.be/YG9te3F_tF4

[Anonymous No.11872596]

>>11860149

[Anonymous No.11873190]

Some sort of egg curry. Definitely moving further away from the webm that originally inspired me.
Resisting the urge to use extra thickener this time since I ended up with way too much, inasmuch as that is a thing, sauce last I made this. Also using bacon because I had some.

[Anonymous No.11873206]

>>11873190
That's coconutmilk in the tin there. I don't know what "light" entails but it's what they had. It looks less separated and clumpy that what I usually use so I guess they slung some of the fat out of it so they could sell that to the hipsters.

A little garlic, ginger, rosemary, and thyme into the mortar. And a pinch of salt to help the smashing along. I wonder how noisy this is to my downstairs neighbour.
I'm going a little easy on the spice because I bought some jarred currypaste from the Asian store that I want to try out.

[Anonymous No.11873216]

>>11873206
Frenched the onions and then sliced them thinly. Also the leekstalks, which I did split open and wash thoroughly. I usually either throw these out or toss them in the stockpot but I think they might work for this.

[Anonymous No.11873232]

>>11873216
Rendering some fat out of the bacon. With the assistance of a little butter because it was the last in the package and really not worth saving.

[Anonymous No.11873248]

>>11873232
Boiled the eggs. Forgot to time them but they feel like the yolk is still pretty soft.
As you can see, one of them got a little knock on it. Fell down the stairs as far as I know. I wasn't even there.

[Anonymous No.11873261]

>>11873248
Eggs and currypaste in. A teaspoon of the green paste and a teastoon of the red.

[Anonymous No.11873283]

>>11873261
Yanked up the heat and threw in the alliums. I guess I want this to sweat and reduce a bit.
Did you see, by the way, how I left the opened coconutmilk up there on the other hotplate so the residual heat could melt it? I don't think you need to do that with the "light" stuff but it's a good idea for the regular kind with the chunks.

[Anonymous No.11873344]

>>11873283
It's reduced a bit. I'll boil some rice and that should be it.
Added about 50% more of the currypaste after tasting.

[Anonymous No.11873373]

>>11873344
It's pretty good.
Dirt cheap as well, and not really something you can fuck up if you know how to peel an egg.

[Anonymous No.11873661]

>>11873373
fug I want that

[Anonymous No.11873736]

>>11873344
Oh you're doing the curried eggs thing aren't cha.

[Anonymous No.11874086]

Sup lads. English lad in Berlin posting again. Yesterday we managed to get a beef roulade for cheap, so we're getting dickered and making some type of mediterranean dish.

[Anonymous No.11874098]

>>11874086
First one we're filling with prosciutto and pesto (sadly pesto from a jar since I dont have enough basil to make home made)

[Anonymous No.11874107]

>>11874098
And the second with pesto, sundried tomatoes and mozzarella.

Question for people; when I say sundried tomatoes, do you assume I mean dried from a packet or in oil from a jar? In the UK I was used to getting them in jars with oil, but the missus (a yank) says dried in packets is normal for her, and the ones we found at kaufland were the same.

[Anonymous No.11874113]

>>11874107
And into the oven
Don't talk to me or my son ever again.

[Anonymous No.11874200]

>>11873373
Might give this one a shot, looks good anon

[Anonymous No.11874235]

>>11874107
bonglander too
only ever seen them in oil as well tbdesu
does she mean like in a bag like raisins/dried apricots

[Anonymous No.11874247]

>>11874235
Yeah exactly like that. It was close to that section in the shop too.
As a side, spinach. I cook some garlic in olive oil, remove the garlic, stick the spinach in and let it wilt down. Then I re-add the garlic, season with salt and pepper, and right before the end add a generous dash of lemon juice

[Anonymous No.11874255]

>>11874107
I see both in the states. Jarred is usually labeled as sun dried bruschetta or something with dried in packets being in a different section

[Anonymous No.11874261]

>>11874247
Final plating. We paired it with a Sangiovese. It tastes real good (I think I prefer the sundried tomato one), but I think next time I'd cook it for less time and marinate it longer. Oh yeah we marinated it for a couple hours in a mix of olive oil, vinegar, garlic, salt and pepper. I'd probs do it overnight desu.

[Anonymous No.11874268]

>>11874247
Finally, very unglamourous moneyshot. thanks for playing.
>>11874255
Huh the more you know. ty.

[Anonymous No.11874742]

>>11839321
>electric coils
in your opinion , they work properly? i prefer gas and i haven't tried coils before.

[Anonymous No.11875342]

>>11873190
Your kitchen has beautiful lightning, makes making food comfy, care to take a photo of your whole battle station so I can do something similar ? Thx

[Anonymous No.11875380]

[Anonymous No.11875678]

>>11873373
Fuck yes.

[Anonymous No.11876336]

>>11838641
you should keep that cat off the counter you know it stands in its feces every day there is probably feces all over your shitty house

[Anonymous No.11877008]

>>11873736
Yeah. I've done it a few times now and I'm straying more and more from the original, but it's a great basis for a very easy and delicious dish.

[Anonymous No.11877033]

>>11875342
Trust me, mate; you don't want my kitchen.
Soon as my back gets better I'm moving to something bigger.

[Anonymous No.11877052]

>>11839197
I always reply to actual cooking threads. Please do more of those, its the only good material on this otherwise depressing board

[Anonymous No.11877079]

>>11877033
Pretty comfy (except the door, makes me feel a bit exposed)

[Anonymous No.11877379]

>>11877033
nice and clean, nice chopping knifes there chop

[Anonymous No.11877407]

Hey everyone, might be smoking a couple chickens tomorrow afternoon so I will update a bit after they're done. Thinking about removing the spine and then cutting it in half as that may reduce the cooking time. Last time I smoked chicken it was < 20F degrees outside and it took about 4 hours to cook, so I have higher hopes this time around since it'll be warmer. pic related was from a couple weeks ago

[Anonymous No.11877434]

>>11863817
What's in the hot sauce with butter here, just chopped garlic? How was it? I would think it'd still be kinda raw but wouldn't mind to give this a try if you think it was good.

>>11859452
Is there any way you could share your secret recipe for this butter chicken? It looks amazing. I tried making naan in my cast iron a few weeks ago but it didn't turn out as well as I hoped. Would like to try again and butter chicken seems perfect to go with it.

[Anonymous No.11877460]

>>11877434
his butter chicken reminds me of this
https://www.youtube.com/watch?v=HOM-8PpH91I

[Anonymous No.11877499]

>>11859452
Mind sharing recipe on this one? Whenever I make butterchicken the sauce gets way too thick. Do you add water/broth or something?

[OP No.11877513]

>>11877434
its raw gar' and franks a dash of 'vark and knob of butter, i microwaved it till bubbly and let it cool, when i take the wings out the fryer i put them on some paper towels in a bowl and sprankle some garlic powder or lawrys or whatever i feel, its always pretty good cuz anything is better than straight sauce, i like to let them sit a minute to get crispy before saucin

>>11877407
monitoring

>>11877033
looks comfy very minimalistic

>>11876336
its a shitty apt jokes on you

>>11875380
whats going on here cus it looks dank and similar to what im bout to make

>>11875342
:3

>>11874742
electric coils are better than nothing but they suck compared to gas, cant get a cheap apt with gas here, ironically i like the electric oven more than my moms gas oven as far as consistency goes

>>11874261
>>11874268
>>11874113
>>11874107
m9 this looks very good, ive never seen sun dried maters in anything but jars in oil im using some tonight

>>11873373
>>11873344
ive thought about making this but the eggs seem so weird, looks so dank tho im so confuse

>>11873248
>Fell down the stairs as far as I know. I wasn't even there.
D E L E T

>>11877460
i know you aint (You)'n me but i tried this recipe in the last few threads, pretty good but it aint butter chicken, his butter chicken recipe is my go-to
https://youtu.be/tD9O-L2Xvzo

[Anonymous No.11877528]

>>11877513
>ironically i like the electric oven more
My ideal range would be gas top, electric steam oven.

[Anonymous No.11877781]

i went on a bike ride last night and shot every cat i saw with a bb

[Anonymous No.11877788]

>>11877033
I relate to the pain of having like a square foot of counter space.

[Anonymous No.11877814]

>>11877033
>galley kitchen
brb hanging myself

One of my aunts has a kitchen even smaller than that, and somehow she manages to pull of a full fucking Christmas dinner. She's literally got a single cupboard's worth of workspace.

[OP No.11877815]

>>11877781
as an avid cyclist you are completely full of dookie no cat will let a cyclist get near them and youre a terrible aim especially on a bicycle

[OP No.11877819]

looks like crap was pretty acceptable

[Anonymous No.11878363]

>>11877513
I hope you enjoy toxoplasmosis because you've definitely got it

[Anonymous No.11878548]

>>11877815
haha triggered

[Anonymous No.11878847]

Mackerel time lads. Gut it and take the fins off, then cut it into thick slices like this. Apparently they're called darnes if you're fancy.

[Anonymous No.11878875]

Making a broth. This is just shallot, ginger, garlic, chilli, a kaffir lime leaf and some laksa paste I found. Let this simmer for about twenty minutes.

[Anonymous No.11878887]

>>11838641
Bro nobody gives a fuck about what you snacked on today. Quit posting this narcissistic shit every day. You are not interesting. You are like Eugenia Cooney not believing she is anorexic.

[Anonymous No.11878935]

>>11878847
>>11878875
I've had a lot of mackerel but only whole or filleted. Definitely monitoring.

[Anonymous No.11878955]

Cover the chunks in flour with a lot of salt, then fry them. Get the sides brown then go around and make sure the skin is crisp.

>>11878935
It's probably my favourite fish. Been ages since I did it like this too.

[Anonymous No.11878986]

Forgot to say, throw some noodles in the broth while you're frying it. Normally you'd have this with rice, but I wanted some soup because it's fucking freezing here. This is an absolute basic way to prepare mackerel, but it's hard to beat biting into the crispy, fatty belly bit on either side of the chunks. Watch out for bones though.

[Anonymous No.11878995]

>>11878955
>>11878986
Looks great. I need to get my mitts on some mackerel now.

[Anonymous No.11879041]

>>11877781
Doing god's work.

[Anonymous No.11879079]

>>11877781
I don't doubt that you're enough of a mentally stunted retard to shoot animals with a bb gun, but we both know you don't ride a bike, ever, you fat shit.

>>11877814
Full disclosure; I do also have a toaster oven in the living room, because that's where I had room for it.
I could get along with just two hotplates if they were farther apart, but the ones I have are so close together, that if I have the roasting pot on one there's no room for anything on the other. It gets annoying.
I've been using the alcohol stove from my bugout bag recently to bypass this issue.
The rent isn't even cheap. I'm only here because the location is perfect for me.

[Anonymous No.11879111]

please stop making these threads, they are maximum uncomfy

[Anonymous No.11879113]

>>11879079

[Anonymous No.11879969]

Gonna be cooking a fat burger for myself tonight.
>sautéed mushrooms
>brisket burger seasoned with pink salt, pepper, and garlic
>arugula
>cherrywood smoked bacon
>Todd Wilbur burger sauce
>toasted buns
Looking forward to it lads.

[Anonymous No.11880100]

>>11878887
>>11879111
>>11876336
>>11854575
>>11852918
>>11839335
>>11838647
OP confirmed shit-tier pleb. Take a hint and FUCK OFF.>>11838641

[Anonymous No.11880115]

>>11866162
Gimme that recipe my dude those look cash money.
Chocolate Bar is a good spot.

[Anonymous No.11880121]

>>11878887
Realistically the most sane post in the thread.

[Anonymous No.11880139]

>>11880100
>>11880121
Jesus Christ kill yourself.

[Anonymous No.11880151]

>>11880139
Waaaa my lunch is important

[Anonymous No.11880152]

Here’s some zopf I made the other day

[Anonymous No.11880159]

>>11880152

[Anonymous No.11880263]

>>11880159
Nice zopf. Does the braid do anything particular to the texture, or is it just decoration?

[Anonymous No.11880286]

>>11839067
I think you over-dickered it desu

[Anonymous No.11880325]

>>11880263
As far as I know it's just for decoration, although I guess you get a bit more browned surface area when you braid it.
It made really good french toast a couple days later

[Anonymous No.11880328]

>>11839243
>>11839235
>>11839230
think of the advertisers

[OP No.11880493]

I like to get dickered up the ass if you know what I mean

[OP No.11880543]

I'm a cuck!

[OP No.11880549]

Rototorlo niggers tongue my bungholio

[OP No.11880554]

Hey guys want to dicker me up my shitter?

[OP No.11880558]

Plz dick up my ass guys

[OP No.11880563]

FUCK NIGGER JANNIES AND FUCK GOOK M00T

[OP No.11880569]

If dubs I put patti in the microwave

[OP No.11880577]

DICKERED PLZ ME RIGHT FUCKING NOW IN BUM

[OP No.11880581]

I am a faggot.

[Anonymous No.11880599]

Hey guys, you still baking?

[OP No.11880604]

To all my fellow dickered's, the next thread I will post my shitty lunch and execute my dumb fucking cat.

[Anonymous No.11880609]

>>11880599
>>11880577
Microwave cat OP

[Anonymous No.11880639]

Rolling for OP to post his dick sucking lips

[OP No.11880645]

1

[OP No.11880653]

2

[Anonymous No.11880655]

>>11880493
>>11880543
>>11880549
>>11880554
>>11880558
>>11880563
>>11880569
>>11880577
>>11880581
>>11880604
How can a cooking thread get you this assblasted?

[OP No.11880657]

3

[OP No.11880658]

Speaking of ass blasted can I please get dickered right fucking now in bum

[OP No.11880675]

>>11880655
Do you not see it is the end for patti?

[Anonymous No.11880688]

Let patti outside so a nigger can beat it with a stick

[Anonymous No.11880719]

>>11874086
>60cents a can penny bier
at least get some franziskaner kristall

[Anonymous No.11880808]

>>11879969
Fucking came out amazing lads. Nice medium rare.

[Anonymous No.11880876]

>>11880675
>being this blasted in the ass about some guy you'll never even see

[Anonymous No.11881277]

>>11880115
Alton Brown's Chewy Chocolate Chip cookies.
1 + 1/4 cup Brown Sugar (Preferable Dark)
1/4 cup White Sugar
2 cups melted butter (Unsalted, brown it)
1 large Egg
1 large Egg Yolk
1 + 1/2 tsp Vanilla Extract
2 tbsp Whole Milk (Maybe omit this, whole milk fucks me up)
2 + 1/4 cup Bread Flour
1 tsp Baking Soda
1 tsp Kosher Salt (1/2 for granulated salt)
2 Cups chocolate (Chips, bar, w/e) (~10oz)

1) Cream sugars and butter
2) Add egg + yolk, milk, and vanilla. Mix for about 5 minutes. You're aiming for stiff peaks
3) Sift in flour, salt, and baking soda. Add in 3 increments
4) Mix in your chocolate. Use good chocolate. I would AVOID ghiraldi, it doesn't melt well and its too bitter, unlike other chocolate brands. This is despite the percentages.
5) Form into cookie dough balls and store either overnight or 24hrs in a fridge.
6) Preheat oven to 375F, bake for 7mi 15 sec. Rotate tray and bake at same temp at same time. Maybe a little less actually. I like to bake two trays with 6 cookies each and I usually switch oven racks. Cool on wire rack.

[Anonymous No.11881334]

>>11881277
thanks my nig

[Anonymous No.11881450]

>>11880808
looks great enjoy

[Anonymous No.11881854]

>>11878875
Can you make a walkthrough? I have some mackerel in my fridge, my mom bought it (yes, I'm 20, still have a mom) and I was wondering WTF to do with it... What a timing, please save me, I was going to feed the cats with it.

[OP No.11881856]

>>11878363
thx

>>11877528
that would be pretty dank as heck

>>11867783
these look nice i never like the buns i make desu

>>11867967
ty m80

>>11877052
this

>>11878887
i care:(

>>11878986
looks good would like to try it

>>11879969
>>11880808
i needs it bruv

pretty cold tonight in the H

[Anonymous No.11881873]

>>11881856
you're a faggot OP

[Anonymous No.11881911]

nothing special, just pork chop seared on both sides buttered and breaded. need to try egg next time.

[Anonymous No.11881919]

>>11881854
That was pretty much the walkthrough, I didn't time the frying, just watched the browning. What did you need more detail on?

If you need to gut the thing, I'd check a video, but basically: There's a side fin just behind the head, cut diagonally forward until you hit the spine, do the same on the other side and snap the head off. Put the tip of the knife in its asshole and slide it up the belly. Wash the insides out.

[OP No.11882058]

>>11864154
yes they are

anon from last thread inspired me to do an experiment so i just par-fried these at 360Fish for like 5 minutes, i let them cool and im going to freeze them, once solid ill vac seal them and keep them in the freezer a week or 2, then ill try just frying them on high heat once and see what i think, if i like it i may do this in big batches

[Anonymous No.11882266]

>>11880328
>>11880655
>>11880876
what did i miss?

[Anonymous No.11882274]

>>11881919
The soup :D please

[Anonymous No.11882304]

>>11882274
Oh, it probably looks better than it was to be honest. Fry the stuff I mentioned, finely chopped, along with the head in a little vegetable oil for a couple of minutes, then cover it with water. Bring it to the boil with high heat, then turn it right down and leave it on low. Take the head out after twenty minutes, taste it and add salt, add the noodles and boil for whatever the packet says. Be careful with the chilli, it's stronger than you expect in broth.

I'd throw in a stock cube if you've got one.

[Anonymous No.11882907]

>>11882266
bootyblastation

[Anonymous No.11882975]

More duckbreast. It's lovely stuff and I got a shitload of it on sale a while back. Thaws quickly too.
The potatoes are still good after you peel them but if I'd had a little garden I'd probably have saved them and put them in the ground later.

[Anonymous No.11882979]

>>11882975
Browning them up and getting some fat rendered out.

[Anonymous No.11882982]

>>11882979
Onions, garlic, herbs, and part of the leeks. I peel a couple of the layers off until I stop seeing signs dirt on them. But the peeled off layers are just fine if you rinse them with cold water. Chopped that fairly fine and left the main part of the leeks in bigger pieces.

[Anonymous No.11882984]

I pan fried a duck breast with some spices. Ate it with mashed potatoes and some plum sauce.
This is my first time eating duck breast and I'm pleasantly surprised. It was really good.

[Anonymous No.11882985]

>>11882982
Thusly. I felt like having some nice big pieces of everything today.

[Anonymous No.11882990]

>>11882984
Man, I love duck, but as a single guy I can't really justify buying a whole bird often. Single breasts and legs are great for this, so I stock up when they go on sale.

>>11882985
Just added some beer and put the lid on.
White wine would probably be nice for this too but I didn't have any.

[Anonymous No.11882995]

damn, the fucking grilled cheese was delicious too.

[Anonymous No.11883002]

>>11882990
I'm a SEAfag so I usually eat duck as curry or other dishes with really long cook time. Eating it medium rare for the first time is really a game changer.
I bought a whole duck and I still have the legs and one more breast. No idea what to do with the legs. Can't confit since I don't have enough duck fat to cover them .
Got any suggestions?

[Anonymous No.11883036]

>>11883002
Yeah, leaving it a little pink in the middle is great. You can panfry the legs too or roast them in the oven.
They are great in stews etc. too, though. You can use a coq au vin recipe and use duck instead of chicken, although you will have some fat to skim off. And like I mentioned in my other post; I'd probably use white wine with duck.
Pic related. That was a whole bird and it yielded so much lovely fat as well.

I've done breasts and legs on a bed of rough cut vegetables in the oven. Should get some some good fatty drippings in the tray that you can use for an amazing gravy too.

Here's a breast I wrapped in bacon and did in the oven not long ago. Could have given that a couple minutes less, but it was still nice and juicy. >>11844936

[Anonymous No.11883052]

>>11883036
Goddamn that looks good. Thanks anon. I think I'll stew the legs.

[Anonymous No.11883198]

>>11880152
Not a fan of zopf myself but looks good
>>11875380
Damn I could go for that in an instant. Guess its been long enough since I last had pasta
>>11874107
Not really sure how to feel about that combination all in all. Although I wanted to try rouladen myself because I haven't eaten them since childhood

Yesterdays pizza, nothing fancy

[Anonymous No.11883218]

>>11883198
Somewhat happy with the dough this time. Sauce was good, lacked a bit salt tho.
Lets get some solid topping going

[Anonymous No.11883224]

>>11883218
If you think this needs less topping, think again

[Anonymous No.11883232]

>>11883224
>putting raw mushrooms on a pidzer
yikes

[Anonymous No.11883239]

>>11883224
>not draping ribbons of ham over themselves making moist parts near the sauce and crispy bits raised up

[Anonymous No.11883258]

>>11883224
>>11883232
I like mushrooms on pizza but I might toss them in a skillet first to get rid of some moisture.
I guess we'll see how it turns out.

[Anonymous No.11883284]

thoughts on bryan dabo for da purpls
saw him a few times for montpellier, him and hilton were the only two decent players

[Anonymous No.11883328]

>>11883224
That should do it

[Anonymous No.11883341]

>>11883328
I was going to say something about this, but then realized you're posting in the dumb cat blog.

[Anonymous No.11883359]

>>11883328
Turned out great, fuck the haters teebeeage

[Anonymous No.11883466]

>>11883359
That looks good, man. I really thought those mushrooms might make things too wet.

[Anonymous No.11883520]

>>11883466
Thing is, the sauce has less water because its mostly made of tomato paste. That and a high enough temperature from the start keeps the moisture from being a problem

[Anonymous No.11883586]

Today we made some baked chicken, stuffed with herbs, onion and pear. As side some salad and coleslaw.

[Anonymous No.11883636]

>>11882990
Not bad at all. Maybe I should have left the onions in bigger pieces too.
It's very rich and sweet from the duck and the onions. A dry white wine would have helped a little with that but I gave it a tiny bit of balsamic vinegar instead.

[Anonymous No.11883670]

>>11883586

[Anonymous No.11883981]

>>11883670

[Anonymous No.11883996]

>>11883520
>because its mostly made of tomato paste
Oh okay so it looks good visually but actually tastes terrible, got it.

[Anonymous No.11884047]

>>11883996
Either tomato paste is terrible in your country or you have no fucking clue. Sorry for you in any case ;^)

Turned out nicely, bit of onion in the oven form together with the fat and juices coming from the chicken made for a nice sauce.

[Anonymous No.11884063]

>>11838641
Alright so back on December 31st I told you lot that I was dry aging ribeye and it was requested I update so here we are

[Anonymous No.11884070]

>>11884063

[Anonymous No.11884079]

>>11884070

[Anonymous No.11884084]

>>11884079
First cut

[Anonymous No.11884095]

>>11884084

[Anonymous No.11884101]

>>11884095
Trimmed up that spot close to the bone there

[Anonymous No.11884105]

>>11884047
It's fine, it just tastes like tomato paste. Not sauce. Pizza is supposed to have sauce on it. It's like making a cake and instead of putting icing on it you just used plain butter. Retard.

[Anonymous No.11884113]

>>11884101
And here is a finished chop. I got two big guys like this and two smaller half inch cuts I'm going to give away.

[Anonymous No.11884132]

>>11883670
>>11883981
Looks good. What's the rub?
From the first thumbnails I thought it was already cooked, hah.

>>11884113
Very much looking forward to hear the results. If you cook this well done I will find you and hurt you.

[Anonymous No.11884150]

>>11884105
>"its made of tomato paste" can only possibly mean that it is exclusively made of tomato paste, no cooking or other ingredients involved

[Anonymous No.11884157]

>>11884132
Its a mixture of paprika powder, salt, pepper and cayenne. Nothing fancy.

[Anonymous No.11884233]

>>11884063
>>11884113
How are you storing them ?

[Anonymous No.11884262]

>>11884113
thanks for the update anon. pretty based.

[Anonymous No.11884291]

3 chickens smoked today. these are just plain salt and pepper.

[Anonymous No.11884294]

>>11884291
these are seasoned with meathead's memphis dust

[Anonymous No.11884313]

>>11884294
image reply reached fucking REEEEEEE

[Anonymous No.11884336]

>>11884313
play catblog games, win catblog prizes

[Anonymous No.11884361]

>>11884291
Strangely provocative pose, but looks like it will be juicy which is good because drying out is the biggest danger when smoking chicken.

[Anonymous No.11884374]

>>11884291
Make a new thread and link it. This place needs all the actual cooking threads it can get.
Looking good so far.

[Anonymous No.11884381]

>>11884374
shut up

[Anonymous No.11884385]

>>11884233
I'm eating them lol. I'm giving the extras to my parents. I figure it'll be a nice early Valentine's for me and my missus and my folks to enjoy.
I also went through and cleaned the scraps and made a little impromptu tartare that's pretty tasty
>>11884262
Thanks bro