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2023-11: Warosu is now out of extended maintenance.

/ck/ - Food & Cooking

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12080615 No.12080615 [Reply] [Original]

Post what you're cooking at eating today
For me, it's Beef stew with buckwheat

>> No.12080622

>>12080615
I was thinking about starving myself for the next day or two just to see if i have the willpower.

>> No.12080630
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12080630

buckweat is disgusting dude like what is wrong with white rice, a hearty loaf of bread with some butter, mashed taters, fuck even some pasta, with a stew
holy shit
it's like lets put all this effort in (i can only assume it's a tasty stew), and then eat it with some horse feed.

>> No.12080649

>>12080630
Nah buckwheat is good when you cook it properly

>> No.12080661

>>12080649
It's just for horses, eastern european peasants before the industrial revolution, and retards who think gluten is bad

which one are you lol

>> No.12080664

>>12080661
Eastern Euro

>> No.12080665
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12080665

Got a couple of these shanks. Might pressure cook them, what else to do?

>> No.12080666

Ground beef soup

Its called jauhelihakeitto in Finnish but im not sure if there is English name for it.

>> No.12080670

>>12080615
>>12080665
>>12080666
Beef squad represent

>> No.12080675

>>12080665
I always do osso bucco with shanks. I wouldn't use my pressure cooker though, just a 3 hour braise in an enamel cast iron. So good.

>> No.12080680

>>12080665
braise it
brown em in some oil
remove, cook down some onions and then after a while garlic in the fat
add some wine or beer or stock and the meat and some tied up thyme if you've got it, simmer for a few hours, or do it in the oven (better, gets surface browning so more flavour) with the lid a little ajar

could do lots of diff stuff in there as well, some tin tomatos, olives, capers, whatever

add a little fish sauce (or worchester) at the end for umami and some chopped parsley

>> No.12080681

>>12080666
Demon trips confirm the massive inferiority of finnish cuisine and that's comin coming from a 30% finn american. But seriously the nordic countries really got the shaft when it comes to food. Thank god for their ultra clean mcdonalds while i was there or i might have starved to death.

>> No.12080693

I'll be making some chicken and chorizo jambalaya with the chicken thigh I bought today

>> No.12080702

>>12080675
>>12080680
Did: the pressure thing before, turned out beautiful.
Tried slow cooking in a pot yesterday for 90+ mins, didnt work.
Learned: time,time,time.

>> No.12080745

>>12080665

I made a pasta sauce with them once, 2-3 pieces, lots of San Marzano tomatos and some brown sugar let them simmer on low for 4-6 hours then pick off the bones, cook it down a bit and add fresh herbs holy fug it was good I gotta do it sometime in near future

My wife hated the "gelatinous" texture of it tho, in her own words.

>> No.12080747

I want to make sausage and peppers. What else do I need to make a full dinner?

>> No.12080753

>blogging on /ck/

>> No.12081179

>>12080753
Sorry it's not another vegan/fast food thread honey

>> No.12081197
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12081197

Made pasta with a homemade tomato sauce and added some fish sauce at the beginning after the tomato paste browned. Didn't salt at all (except the pasta water) and it turned out very savory and rich.

>> No.12081206
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12081206

I just made a meat pie with pre-made croissant dough (tube kind). I used pot roast, pressure cooked for 2 hours with collard greens, onions, potatoes, peanuts, peanut butter, tahini, tart cherry juice, a bit of toasted sugar, fish sauce, curry powder, salt, pepper, and msg.

The pot roast was 8 dollars for nearly 3 lbs 50% off special.

Pressure cookers are great for breaking down tough cuts of meat..

>> No.12081229
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12081229

Rate my ribeye steak. Note it's not quite that pink. It leans closer to medium than medium rare, but still has some squish and juice.

>> No.12081230

>>12081206
Why not roll or pat out the dough so it looks a bit more presentable? Not criticizing, just wondering.

>> No.12081234

>>12081230
Cuz I'm eating solo and don't care at all how it looks and biked and did yoga today and am sore.

>> No.12081241

>>12081229
Could use a little more caramelization. At least it isn't overcooked though!