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

/ck/ - Food & Cooking

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12463963 No.12463963 [Reply] [Original]

Hey /ck/, what's for dinner? Me, I'm making my famous spaghetti!

>> No.12463971
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12463971

>>12463963
...so BEAUTIFUL!!!!!!

>> No.12463972

>>12463963
Yikes already

>> No.12463974

>>12463963
post more op

>> No.12463977
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12463977

is that charcuterie
>>12463971
based

>> No.12463983

>>12463971
>>12463972
End result is flyover af but also tasty af

>> No.12463984

>>12463963

Cheese from Australia, Denmark and Wisconsin. Its international at least.

Also, I think I'm going to vomit

>> No.12463997

>>12463974
Just got home, gonna be a bit. Anyone else got some dins to share?

>> No.12464000

>>12463963
>no pasta in pic
Let's face it you're going to eat all that cheese whole.

>> No.12464066
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12464066

>>12464000
I think that's everything else. Tomatoes are still growing so gomen for no homemade sauce.

>> No.12464088

>>12464066
Freeze-dried parsley? Seriously?

>> No.12464099

>>12463963
How's it famous if I just heard about it, dingus?

>> No.12464102
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12464102

>>12464066
>No fresh herbs
You said this 'sketti was going to be good.

>> No.12464123

>>12463984
>Denmark

That's Denmark, Wisconsin

>> No.12464129

>>12464066
>Do Americans really?

>> No.12464142

>>12464123

I stand corrected. Is it a nice place?

>> No.12464207
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12464207

marinating some chicken but I accidentally used habenero peppers instead of red chili peppers
How bad did I fuck up

>> No.12464377

>>12464207
It's just gonna taste fruitier

>> No.12464422

Cracking open a nice local craft brewski before cooking

>> No.12464428
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12464428

>>12464422
Lol fug forgot pic

>> No.12464436
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12464436

>>12464066
>Kroger spaghetti
Fucking flyovers. At least get fucking Barilla.

>> No.12464445
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12464445

Gawlick

>> No.12464529
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12464529

Pork n stuff

>> No.12464540

>>12463963
mozzarella
cheddar
spaghetti
wut

>> No.12464543

Pinging this bread

>> No.12464544

>>12464066
What's the difference between pink salt and normal salt?

>> No.12464569

>>12464544
one is pink and costs 10x as much

>> No.12464573

>>12464540
Trust me it's gonna be okay

>>12464544
Idk man it's what I had.

>> No.12464579
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12464579

Saws

Put in some red wine for fun

>> No.12464645
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12464645

Steak kimchi and egg. Steak was a prime 60¢ (I have no idea why) strip. Two-day ferment kimchi in this 99° Texas weather.

>> No.12464657

>>12464645
way better than OP's fuck up concoction, good job

>> No.12464670
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12464670

>>12464645
>60 cent steak
>imagining all the growth hormones, antibiotics and terrible feed used in its production

>> No.12464681

>>12464066
if ur going to go through the effort of blogging your cooking at least make your own pasta and sauce and get some fresh herbs

you're pretty much just boiling some water my dude... if ur on in a few hrs ill show you my pbj

>> No.12464689

>>12464681
>make your own pasta
nobody fucking does this you turd

>> No.12464696
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12464696

>>12464681
Man nothing wrong with low effort cooking posting tipsy on /ck/. I'll have better shit in a month or two when my garden comes through.

Getting ready for the oven!

>> No.12464813

>>12464696
That stuff looks fuckigh goood, forget all those nigs.

>> No.12464831
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12464831

>>12464207
Came out ok, wasn't too spicy but pretty greasy

>> No.12464837

>>12464831
Looks tasty anon!

>> No.12464853
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12464853

All done!

>> No.12464861
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12464861

>>12463963
shirataki noodles with homemade kimchi, chicken & broth, oyster mushroom, sesame oil

>> No.12464934

>>12464689
He said sauce, and he's right. Jar sauce is ass. Though you can make your own pasta too, quite easily.

>> No.12465022

>>12464670
It was a prime strip from HEB, typically $6 or so. My working theory is that one of the meat counter guys threw the label on it for later. It was behind a bunch of filet mignons.

>> No.12465093

>>12464853
That's a fucking casserole not spaghetti

>> No.12465229

>>12465093
My mom always called it spaghetti when I was growing up so that's what I chose spaghetti to mean for me.

>> No.12465250

>>12464066
Cumin???

>> No.12465300

>>12465093
>>12465229
>not sure if faggot or OP
Probably both.

>> No.12465327
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12465327

>>12465250
Little bit in the pork makes it POP

>>12465093
Kek it's a "baked spaghetti" like Fazolis. Ate it once now I make it this way sometimes.

Here's a cheese pic so you know it's mee

>> No.12465413

>>12464853
I hope you have a very hungry dog.

>> No.12465438
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12465438

Carrots and leeks I made yesterday. Cheese in top is manchego. Was good.

>> No.12465445
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12465445

>>12465413
Naw man family of five, and this will be lunch for a couple days too. Everyone loved it (*•̀ᴗ•́*)و ̑̑

I'm out of food pics

>> No.12465463

>>12464544
>>12464569
this. pink salt is probably the #1 giveaway that someone knows nothing about food

>> No.12465466

Op sounds and cooks like a 15 year old redditor

>> No.12465473

>>12464934
yeha let me just go buy an entire new appliance that does only one thing

>> No.12465477

>>12465473
If you make pasta frequently it will earn back its cost quickly. Also if you're really going to be that much of a bitch about it, you can still make pasta by hand without it.

>> No.12465478

>>12463963
I bought that cheese at costco too

>> No.12465497

>>12464645
Doggo looks hungry

>> No.12465508
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12465508

>>12465466
Close. 26 year old shitposting on 4chan. But there's not much difference in the end result.

>> No.12465510

>>12464445
WHY DO YOU NOT PEEL THEM

>> No.12465518

>>12464670
if it's not organic grass fed you're getting all of this regardless of price

>> No.12465528

>>12464853
i wouldnt waste time cooking it, but i would eat it

>> No.12465529

>>12465510
Little trick I picked up from Patti's Mexican table. Roast em in the skin before you peel them for extra flavor.

>> No.12465540

Denmark, Wisconsin sounds nice. Never heard of it, but it sounds nice.

>> No.12465565
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12465565

Shit file name because I'm phoneposting, but I made green shakshuka tonight! Tell me it looks yummy cu/ck/s

>> No.12465592

>>12465565
would eat good work work anon

>> No.12466351
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12466351

>>12465565
recipe pls

>> No.12467396

>>12465497
Probably. Cow ate 4 protein bars and I had to induce vomiting.
>>12465565
Never heard of it green. Spinach? Puree it or just cook it down?

>> No.12467700

>>12464066
>Enriched Macaroni Product

Nani the fuck

>> No.12467723

>>12463971
>>12463972
>>12463977
>Quality ingredients are soy
Man, fuck this board

>>12464066
And then I saw the pink salt.
Fuck you too, OP.

>> No.12468291
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12468291

>>12464066
>enriched spaghetti

>> No.12468914
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12468914

>>12464123
>mfw there is a clappertown named after my country

>>12464428
I liked the comics, but I'm a huge Bisley fanboy. I wonder of the issues that takes place on that spacestation will ever come out.

>> No.12468983

>>12464645
base d beagle

>> No.12468993

>>12465565
shrooms look underdone

>> No.12469428
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12469428

Bought some tvp balls (defatted soy protein) cause it was cheap as shit for the 53g of protein. Made a chili with dried aji amarillo, panca and pasilla, and some fresh green sweet chillies. Fried onion and garlic in lard and added minced chicken liver to the sauce. Used cumin, coriander, allspice, black cardammom and thyme cause I didn't have any oregano. Added green beans too cause why not and lime/fresh coriander. Turned out ok, seasoned a lot cause even if the tvp absorbed a lot of the sauce, they're pretty bland.

>> No.12469436

>>12469428
looks like dog food bro

>> No.12469498

>>12469436
Eh my eyes aren't the ones eating.

>> No.12469610

>>12469436
I only used a little dog food in it

>> No.12470282

>>12464207
I see 2 orange specs. You might live my guy

>> No.12470288

>>12463963
>spaghetti
>cheddar cheese

>> No.12470417

>>12470288
That's how my half italian mom said it's made and I believe her over some random douche on the internet larping as gordon ramsay so fuck off

>> No.12470440

>>12470417
Your mom is a retard then.

>> No.12470664

>>12470417
>My half Italian mom often shares heartwarming memories of how you could see the Alps from her home in the small Italian town of Cheddar

>> No.12470722
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12470722

>>12470664

>> No.12470750
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12470750

Ignore file name again...quick shells and some wine a friend brought! First time making these, how do they look?

>> No.12470754

>>12464689
I knew some families in France who would make their own pasta. I doubt it's common for Americans to bother with. At least buying fresh pasta tastes way better than the dried stuff.

>> No.12470784

>>12465463
I like to put pink salt in the salt grinder that sits on the table, because it looks nice. For cooking I keep kosher salt, fine sea salt, and table salt in my spice cabinet.

>> No.12470789

>>12470750
They look like shit. Good job, retard.

>> No.12470791

>>12465510
You can kind of quick roast them in the pan like that and they slide out of the peel easily when you're ready to use them.

>> No.12470798

>>12470789
Crit plz? :( I want to improve.

>> No.12470818

>>12470798
Yeah step one, stop talking like a fucking faggot. You fucking faggot.

>> No.12470827

>>12470750
ahahah hope you got a few doggos

>> No.12470833

>>12470750
this looks worse than OP's

>> No.12470972

>>12470818
fair, now what's step two