Actual fooking cooking

[Anonymous No.15103058]

I barely ever see any user submitted photos, which always sears my chicken skin. Post some good shit boys. I just made some chicken and asparagus, chicken had salt, pep and oregano with a garlic butter base.

[Anonymous No.15103071]

[Anonymous No.15103088]

>>15103058
This a savory Vietnamese pastry called banh pate so. My wife is Vietnamese. It’s one of the best things ever, like a steamed pork bun meets French pastry.

[Anonymous No.15103101]

5 meals from 1 chicken

[Anonymous No.15103123]

>>15103101
Looks like restaurant food (shit)

[Anonymous No.15103157]

>>15103088
>Vietnamese wife
dangerously based, my fucking buddy

[Anonymous No.15103161]

>>15103088
That looks awesome

This was my lunch yesterday

[Anonymous No.15103180]

>>15103161
Looks like poverty, 20 cents of mushy vegetables and 20 cents in breaded mcchicken

[Anonymous No.15103189]

>>15103161
is that just straight up raw cabbage?

[Anonymous No.15104665]

South-side omelette in the works. I'll cook it later when the eggmilk is all soaked up.

[Anonymous No.15104844]

>>15103058
made this today.

[Anonymous No.15104861]

>>15103058
Last nights dinner. Top sirloin, a buttered english, a softboiled egg, and some fried onions.

[Anonymous No.15104867]

>>15104665
Southside of where? Are those tortillas?

[Albumen No.15104869]

>>15103180
That's Katsu dumb-ass. And how can those vegetables be mushy, he's straight up eating raw cabbage

[Anonymous No.15105144]

>>15104867
Southside of 520. We call this a Southside omelette.

[Anonymous No.15105150]

Steak au Poivre from a week ago

[Anonymous No.15105272]

>>15104867
If you must know. It's a well-oiled pan with tortillas covering the bottom. Them you pour a scrambled eggs over it. Then sprinkle with any melty cheese. Let it soak up like a french toast. Turn up the heat until it starts to melt the cheese on top but don't burn the tortillas. Flip the bitch over onto itself like a half moon and cook until both sides are crisp and the cheese is melty. You're welcome. I'll post pics later. Sorry, my first language is not English and I'm drunk. Enjoy Southside eggs.

[Anonymous No.15105283]

My stuff gets ignored often

[Anonymous No.15105284]

>>15105144
Correct, but you aren't making them right. You're supposed to tear the tortillas up like chilaquiles.

[Anonymous No.15105320]

>>15104665
Yo, clean your fucking stove.

[Anonymous No.15105343]

>>15105283
I love fish. What's in the rice?

[Anonymous No.15105362]

>>15105343
It’s basically just cumin rice, because it goes well with the salmon. Just added like a teaspoon of cumin to the rice and mixed it up. The salmon is a recipe I found online of like garlic/honey/lemon salmon or something.

[Anonymous No.15105371]

These are Moroccan stuffed squash made with wypipo squash and ground beef heart

[Anonymous No.15105710]

>>15105362
>garlic honey lemon butter
>not maple soy dijon

[Anonymous No.15105714]

>>15105283
its ok

[Anonymous No.15105877]

>>15103101
What are they?

[Anonymous No.15105935]

dinner tonight:
>12 oz sirloin with salt, pepper, montreal steak seasoning, occasionally dipped in worcestershire
>brussel sprouts with salt, pepper, lemon pepper
>yukon gold potatoes with pepper and butter

[Anonymous No.15105936]

>>15105710
You sound like a snob.

[Anonymous No.15105942]

>>15105283
iktf, but maybe try taking better pictures? that ones at an angle and it's all messy

[Anonymous No.15105946]

>>15103058
Making meatloaf now

[Anonymous No.15105951]

some ribs and sauteed green beans from a month ago. bbq sauce was a homemade sugar-free, so it didnt carmelized at all. but was still tasty

[Anonymous No.15105995]

Mcmuffin

[Anonymous No.15106001]

Borger and wedges

[Anonymous No.15106004]

>>15103058
burger with fries, no cheese bc im not american

[Anonymous No.15106011]

Cookie

[Anonymous No.15106019]

>>15103058
good i was waiting for this thread. i made a veggie and potato soup a few minutes ago as a snack. will be making roasted pork tenderloin with a lemon white wine and mustard sauce with brussels on the side for dinner tonight.

[Anonymous No.15106021]

Culurgiones

[Anonymous No.15106028]

Arancine

[Anonymous No.15106034]

[Anonymous No.15106038]

Chocolate courgette cake

[Anonymous No.15106043]

>>15105935
Yum, based brussel sprouts enjoyer.

[Anonymous No.15106052]

Vegetable soup

[Anonymous No.15106057]

Bread and butter pudding

[Anonymous No.15106068]

>>15106019
here's the soup recipe if anyone interested
>finely diced carrot, sweet onion, celery, mushrooms, bell papper
>cook with butter
>add diced potato
>add homemade chicken stock
>simmer until potato soft
>immersion blender a couple minutes
>taste for salt, add cayenne
>in bowl, add chopped leftover bacon and green onion
don't blend too long, you want the starch to thicken the soup but you still want some chunk

[Anonymous No.15106073]

>>15104861
Looks great, senpai

[Anonymous No.15106139]

>>15104861
gotta get your pan hotter to sear that steak properly m8

[Anonymous No.15106204]

>>15106057
holy shit scoop me up some

[Anonymous No.15106219]

Egg white omelette

[Anonymous No.15106224]

Beef and pork Sunday roast

[Anonymous No.15106235]

Malted milk peanut butter Oreo chocoflan cake

[Anonymous No.15106238]

This is a traditional American pastry called a cinnamon roll.

[Anonymous No.15106252]

Veg stew

[Anonymous No.15106270]

Taiwanese Pineapple cakes, shop bought on the right for comparison

[Cute No.15106285]

I make salsa

[Anonymous No.15106291]

Stuffed veg

[Cute No.15106298]

>>15106285
It is mmmm

[Anonymous No.15106304]

Boston cream pie

[Anonymous No.15106309]

Sloppa sauce

[Anonymous No.15106314]

Meatloaf

[Anonymous No.15106321]

Calzone

[Anonymous No.15106342]

I rarely make vegan food, but this meal came out nicely

[Cute No.15106345]

Fried pickles with chicken drumsticks. Boyfriend loved this l.

[Cute No.15106349]

Everyone says my spinach mushroom lasagna is so delicious

[Anonymous No.15106350]

>>15105371
Listen man this doesn’t look like good

[Albumen No.15106355]

>>15105995
yum anon looks good ^-^

(Fix your fucking camera.)

[Cute No.15106357]

I don't always use my iron skillet to .make steaks. Getting it hot enough to sear might hurt my precious season.

Broiled is good too

[Cute No.15106366]

It came out yummy

[Cute No.15106374]

>>15106357
It was yum

[Anonymous No.15106392]

>>15103058
I bet mommy wouldn't have overcooked the asparagus if you didn't insist on her cutting your chicken into bite sized pieces first.

[Anonymous No.15106408]

>>15103058
I've been trying to perfect my steak cooking for a little while.

[Anonymous No.15106457]

>>15105710
There actually is some Dijon mustard in there senpai
>>15106350
It doesn’t look super good but it tasted amazing, African/middle eastern stuff always looks like sloppa

[Anonymous No.15106538]

>>15106291
holy shit I don't even like tomatoes and I'd do things to eat this dish

[Anonymous No.15106573]

Nutrient slab

[Anonymous No.15106578]

>>15106357
>Getting it hot enough to sear might hurt my precious season.
lmao, next time I go to my grandma's house, I'll take a picture of her iron skillet. She's never been autistic about seasoning it, she's used SOS pads on it since the 60's, and it's as smooth and nonstick as any pan possibly can be.

[Anonymous No.15106587]

Care package for a friend at the start of lockdown. Veg lasagne, spinach pie, strudel, baked fish, cauliflower rice salad

[Anonymous No.15106590]

>>15106573
The fuck is that

[Anonymous No.15106592]

Banana bread with clotted cream and homemade marmalade

[Anonymous No.15106600]

Lamington

[Cute No.15106601]

>>15106578
>Sos pads.

Omg I haven't even used the steel wool my boyfriend bought. I usually just use running water and a paper towel or if I must a wooken spoon and salt.

[Anonymous No.15106604]

Irish stew with suet dumplings

[Anonymous No.15106607]

Despite getting a mild concussion this afternoon, I managed to make some yorkshires from a friend's recipe. Had it with some beef gravy and pot roast. Pic related, sorry for crap quality.

[Anonymous No.15106609]

Apple cake

[Anonymous No.15106613]

>>15106601
>I usually just use running water and a paper towel
You'll never smooth out the pitting that way you goober. If you aren't going to clean it with steel wool, then just sand the whole thing down and re-season it.

[Anonymous No.15106618]

Carrot soup, fried onions and egg

[Anonymous No.15106629]

Korokke with curry sauce

[Anonymous No.15106639]

Chicken bistilla

[Anonymous No.15106647]

Omelette

[Anonymous No.15106651]

Apricots Colbert

[Anonymous No.15106654]

>>15106601
Anyone who babies their cast iron like this should try cleaning a baking sheet with fully baked on oil. That will teach you that seasoning is not fragile in the slightest, and it laughs at your pathetic dish detergent.

[Anonymous No.15106660]

Galette of rhubarb and blackberries

[Anonymous No.15106667]

Moussaka

[Cute No.15106671]

>>15106654
But it looks so good cause it's so shiny and black. Great in pics

[Anonymous No.15106676]

Coulibiac

[Anonymous No.15106677]

>>15106671
>Great in pics
FFS

[Anonymous No.15106683]

Madeleines

[Anonymous No.15106693]

Tarte tatin

[Anonymous No.15106705]

Ratatouille, couscous, spiced soubise

[Anonymous No.15106719]

>>15106139
So I put my cast iron in the oven and let it sit in 500 degrees F for a while, then I turn on my burner and transfer the cast iron to the stove and sear each side for 1 minute. Then back in the 500 oven for 3 minutes each side. Sometimes this method results in a beautiful sear, and sometimes its like the pic. Got any recommendations on getting a better sear? I'm a newbie and a brainlet when it comes to beef.

[Anonymous No.15106731]

>>15106068
I will try this! Thanks for sharing

[Anonymous No.15106739]

>>15105150
That gravy looks primo. Homemade or store gravy?

[Anonymous No.15106747]

>>15106004
Don't knock it til you try it, Euroboy

[Anonymous No.15106850]

Made a giant pot of chili because I love chili

[strawman !!9eSatjbJatr No.15106931]

Made a nice pot of chili

>>15106850
That's not chili

[Anonymous No.15106948]

>>15106850
That's chili

[Anonymous No.15106952]

>>15103058
Made Beef Goulash for the first time. Not the best plater but holy shit was that beef so deliciously tender!

[strawman !!9eSatjbJatr No.15106953]

>>15106948
Surprisingly enough, that's not correct

[Anonymous No.15106956]

Will make some borscht soon

[Anonymous No.15106989]

>>15106731
godspeed. keep tasting after each blending to get the consistency you like.

[Anonymous No.15106990]

>>15103058
from a while ago but I made Uncle Marco's chicken chasseur recipe

[Anonymous No.15107001]

>>15106931
>>15106953

[Anonymous No.15107107]

>>15103088
That looks amazing. This is some puff pastry I made 2 days ago and filled with ham and swiss and chives.

[Anonymous No.15107162]

Mediterranean style steak salad. wish i had some feta cheese but it was dank.

[Anonymous No.15107199]

[Anonymous No.15107204]

>>15107199

[Anonymous No.15107226]

>>15105877
cabbage salad, roast kumura, roast brocolli, mint, fried eggs, pan/oven roast breast,

gravy made with homemade dark chicken stock, roux, thyme & vegemite. marinaded roast red peppers, roast carrots & potatos in chicken fat, roast leg/thigh

(breast) chicken katsu on jasmine rice with leftover gravy with spices added. So curry katsu basically. sesame oil, toasted seed, & rice vinegar slaw. homemade quick pickles

pulled chicken thigh/leg poached in coconut cream, ginger, spring onion. chilli stir fry brocolli. rice

baba ganoush w diced tomato & parsley, grilled zucchini, roast red pepper & rosemary foccacia and store hummus, grilled wings/skin,

[Anonymous No.15107236]

>>15103161
nice katsu anon. I like a slice of lemon on the side to put on the chicken but really the raw cabbage.

[Anonymous No.15107238]

>>15105283
LAWRYS GARLIC SALT BABYYYYYYYYYYYYYYYYYYYYYYYYYYY

[Anonymous No.15107331]

>>15103058
8/10 looks delicious, needs rice, or for the asparagus to be cut up and a few more veges so it's a salad
>>15103088
hnng
>>15103161
cabbage should be salted, wrung, and seasoned. katsu is overcooked/dry so too low heat
katsu should be on rice
6/10
>>15104665
yuck
>>15104844
that brocolli looks abysmal and there is so much of it
3/10 pure sufferfest food
>>15104861
bad sear. probably not rested long enough too. i mean im sure that's delicious though. 7/10
>>15105150
not an appetizing picture. not balanced with veges. probably amazing 7/10
>>15105283
again, terrible picture and not balanced with veges and that rice does not look good 5/10
>>15105371
" 2/10
>>15105935
sad how little of a fat cap that steak has and it looks like you didn't stand it up in the pan to render it. those sprouts look amazing. feel like i'd want some mustard or a pan sauce or something here. 7/10
>>15105951
what a fucking horrible plate
>>15105995
>>15106001
hell yeah
>>15106019
this was not worth posting. feel bad
>>15106028
>>15106038
these food pictures on this angle are just making me feel sick

[Anonymous No.15107528]

Chicken pats yum

[Anonymous No.15107654]

there's always an obnoxious faggot in every board

[Anonymous No.15108064]

Currently shitting

[Anonymous No.15108070]

[Anonymous No.15108333]

Tacos

[Anonymous No.15108519]

>>15103088
>banh pate so
Huh. We call it pate chaud around here (the d is silent)

[Anonymous No.15108545]

>>15108519
>the d is silent
mine isn't

[Anonymous No.15108556]

>>15108545
..you have a noisy dick?
You should get that checked out, it might be malfunctioning.

[Anonymous No.15108641]

I boiled some instant ramen and added chicken, sweetcorn and some nice American cheese. Garnished with pickled chillies. Actually pretty good.

[Anonymous No.15108786]

>>15103088
I'm sorry my dude
that shit is so cheap, both literally and figuratively here that I hate every one of them to the bone
like
what's for starter? Pate Chaud
What's for snack? Pate Chaud
Breakfast? Supper? go figure
Dunno what to serve? Chud Pate

[Anonymous No.15108808]

>>15108641
it only takes about 1 hour to make fresh udon/ramen w/o pasta maker
you can make condensed stock and freeze it until you need
you should try it

[Anonymous No.15108887]

Heres a nice stew I made recently.

[Anonymous No.15108904]

[Anonymous No.15108929]

Spinach and mushroom stuffed pork loin.

[Anonymous No.15108953]

>>15107331
>katsu is dry

>>15107236
I completely forgot to cut up a lemon for it. Next time I would probably salt the cabbage a little, but I like it just to have some vegetable to eat alongside the deep fried meat.

[Anonymous No.15108955]

turkey

[Anonymous No.15109089]

>>15103058
very nice, here is my chicken breast and asparagus

chicken breast salt pepper sriracha
asparagus butter garlic lemon juice

[Anonymous No.15109106]

>>15105283
That made me feel sad, anon, your food looks yummy and I appreciate you sharing.

I came in here to shitpost because I don't know how to cook, and mainly just post in fast food or restaurant threads, but I am happy to see everyone's efforts in a pretty nice thread, so I won't.

Your food looks good, anons!

[Albumen No.15109121]

>>15109106
I think it is very cute how wholesome you are. Keep up the good work Anon, you will learn to cook one day.

[Anonymous No.15109134]

>>15105283
i'm not trying to troll you but food pictures taken at weird angles with dirty cutlery are disgusting

[Anonymous No.15109183]

>>15105320
Make me?

[Anonymous No.15109216]

>>15103058
>I barely ever see any user submitted photos
You must be new. Sup new bitch.

[Anonymous No.15109221]

>>15103088
kek the lazy cunt seriously just stuffed some shit in premade biscuits and called it a day and you are brain damaged enough to think it's worth bragging about holy fucking cringe

[Anonymous No.15109224]

>>15106609
>apple cake
no that's apple charcoal

[Anonymous No.15109323]

>>15108929
this looks fucking good bro

[Anonymous No.15109336]

Stewed pork Innards
Boiled chicken salad
Spinach seasoned with sesame sauce
Grilled salmon

[Anonymous No.15109338]

>>15109336
>Boiled chicken salad
That's not a thing retard.

[Anonymous No.15109399]

>>15109338
>He doesn't know about boiled chicken salad

[Anonymous No.15109435]

Made biscuits and sausage gravy using venison sausage from a deer I shot opening weekend this year

Never made biscuits before, it didn't turn out well - the dough was so sticky I couldn't get it to separate into smaller biscuits so I just made it one giant biscuit. It was super plain tasting and I baked it too long so the outside was tough. If I was having the biscuit for the biscuit itself it'd be awful, but since it was getting covered in gravy it was still fine. Sausage gravy was killer, was so good. Never made it before either but it was a homerun

[Anonymous No.15109457]

mushroom carbonara because I'm vegetarian

[Anonymous No.15109462]

>>15109457
>because I'm vegetarian
my condolences

[Anonymous No.15109486]

I put this on the menu recently, wish it were a more recent photo, as I've changed the way I've cut the peaches & apricot, but oh well.
Rolled lamb shoulder w/ stonefruit & macadamia.

>>15108929
I'd smash that.

>>15106604
This looks comforting as hell. I learnt how to make coddle for an Irish bartender friend of mine a while back. How do you make the suet dumplings? I'm assuming it's kinda like making suet pastry?

[Anonymous No.15109578]

Yesterday's breakfast, toasted oatbread, fried mushrooms, scrambled eggs with grass fed goats milk, and seared campari tomatoes in a red wine sauce.

[Anonymous No.15110222]

>>15103058
Made Korean Fried Chicken and Spicy coleslaw for dinner last week? It came out ok, cornstarch with flour made it much crunchier than previous times I've made fried chicken

[Anonymous No.15110248]

>>15105951
looks like a foot

[Anonymous No.15110289]

>>15104844
we're all gonna make it bro

[Anonymous No.15110904]

3kg of morkovcha,
added chili, paprika and a bit of thyme to fit my taste. prolly more prep work than cooking, but its really fucking good, cheap and unavailable in stores around me. the discarded fried onion went on to compliment a pack of chapaghetti with ham and toasted sesame oil.

[Anonymous No.15110928]

Attempt at Mapo Tofu, though needed more chilli oil and I forgot I was out of sesame oil.

[Anonymous No.15110947]

Made this a week and a half ago
Steak Stroganoff

[Anonymous No.15110972]

Pizza from today

[Anonymous No.15111025]

>>15110947
>>15110972
those look really really good, nice one!

[Anonymous No.15111040]

>>15111025
Thanks
Here's a lasagna

[Anonymous No.15111060]

>>15110928
Why is it so watery?

[Anonymous No.15111096]

>>15106739
that gravy looks horrible and it broke it's clearly homemade

[Anonymous No.15111099]

>>15111060
Cbf to use cornstarch to thicken it at the end

[Anonymous No.15111111]

>>15106739
please tell me you're joking

[Anonymous No.15111127]

>>15111111
>>15106739
Hex1s demands an answer.

[G8rH8r No.15111170]

salt and pepper shrimp

[Anonymous No.15111196]

>>15111111
those digits

[Anonymous No.15111286]

>>15110972
Drop the recipe m8. I'm trying to make a homemade pizza myself soon and that looks amazing.

[Anonymous No.15111292]

>>15110972
That crust looks amazing

[Anonymous No.15111308]

>>15103123
Why?

[Anonymous No.15111326]

Lamb neck fillet, confit byaldi and olive pan sauce

[Anonymous No.15111341]

Cod, chickpeas, cherry tomatoes, chorizo

[Anonymous No.15111343]

>>15109435
Try Alton Brown's biscuit recipe. It's a no brainer and really good. I prefer a runnier gravy, but w/e.

[Anonymous No.15111406]

>>15111326
based meal

[Anonymous No.15111463]

>>15111111
Kek REALLY wants to know if he’s joking

[Anonymous No.15111489]

>>15111286
I used a moderately higher hydration dough (most dough suggests around 60% hydration)

Dough with bakers percentages, makes 4 dough balls roughly 210g each, or about 11-12 inch pizza NY style:
500g Bread Flour (100%)
330g Water (66%)
20g honey (4%)
10g Oil (2%)
8g salt (1.6%)
3g yeast (0.6%)

Mixed ingredients in stand mixer for 4 minutes on lowest setting with dough hook.
Covered with damp towel for 30 minutes to let dough relax and fully hydrate.
Back to mixer for 2 minutes on (1) speed, 2 minutes on (2) speed then another 2 minutes on (1) speed.
Let bulk rise for 90 minutes on countertop with damp towel again.
Did a pull and fold stretch a few times until I had a solid enough ball then cut into 4 (213g) balls.
Partition into 4 dough balls, and let cold rise in oiled covered containers in fridge (using about 3g oil total to cover ball and sides of container).
That dough was in the fridge only for 6 hours, but I would 24 minimum for flavor, up to 72. Longer is ok too but you'll start to lose integrity of the dough, it'll be harder to handle, especially since it has more hydration.

Cooked in a 700F/350C oven for 3 minutes.

The equipment also made a big difference.

That was baked using a breville pizzaiolio https://www.youtube.com/watch?v=CzYkodBgPxI
That was my second pie, still getting the hang of it but honestly it made the best pizza I've ever had, the bottom had a dusting of charred flour, reminded me of sit down wood oven pizza places. Light chewy moist crispy crust, with a slight char to the crust and bottom, absolutely amazing piece of electric hardware.
You can probably replicate something similar using a steel+broiler method. The higher hydration dough is good for that.
The oven is god tier easy mode though, if you really love pizza (I do, so it was worthwhile, but there are "better" ovens at cheaper pricepoints, however they're entirely outdoor/gas powered, while this one is fully electric)

[Anonymous No.15111587]

Yes I like cauliflower and aubergine on pizza sometimes. Also homemade duck prosciutto.

[Anonymous No.15111672]

>>15111489
Thanks bro.
I knew by looking at it that it was probably made with one of those home pizza ovens I gotta make due with my regular old oven until I can get more room. It seems like those are the way to go if you really want authentic pizza taste at home though

[Anonymous No.15111740]

>>15111672
You can still do good with steel or stone in a conventional oven.
Pic related was stone in 450f oven.

[Anonymous No.15112224]

Dinner tonight: Briam (pretty much the Greek variant of Ratatouille)

Diced tomato, 2 layers, on bottom and on top
in between is gold potato, zucchini, eggplant, and red onion
seasoned with olive oil, garlic, rosemary, oregano and parsley

[Anonymous No.15112486]

>>15110904
My favorite thing about this board is finding recipes I've never even heard of.

This shit sounds delicious based on the recipes I've googled, I know what I'm making tomorrow, thanks anon

[Anonymous No.15112514]

>>15106671
Kys.

[Anonymous No.15112570]

smoked chicken thighs. please god dont be a sideways pic.

[Albumen No.15112595]

>>15112570
Does look pretty good.

[Anonymous No.15112654]

>>15112595
hey, thanks man

[Anonymous No.15112896]

>>15106719
Not him but try seasoning your steak ~15-20 minutes or so ahead of time. This will allow the salt to penetrate and flavor the meat more deeply/evenly, and more importantly it will draw out excess moisture which can sometimes ruin a sear. Just pat the steak dry again right before placing it in the pan and you should be good. Your steak looks delicious regardless, Anon, nice work.

[Anonymous No.15112925]

I call it el pick n mix

[Anonymous No.15112926]

>>15106270
Nice job dude!!

[Anonymous No.15112946]

>>15112896
this is bad advice
https://www.seriouseats.com/2011/03/the-food-lab-more-tips-for-perfect-steaks.html

you should salt over 40 minutes in advance, or just before cooking. I've done the same testing Kenji does here and had the same results. It doesn't matter if you pat dry.

[Anonymous No.15113033]

>>15112570
Really no reason for the foil other than that you're a lazy piece of shit.

[Anonymous No.15113062]

>>15112946
Interesting, I have the same results with the method that I provided. Thanks for the reading material.

[Anonymous No.15113118]

Hot Chicken Sandwich, frogleaf dish.

perfect for chicken leftovers, shredded chicken between 2 buttered slice of bread, gravy in between and on top, garnish with canned green peas, cannot be other kind of peas.

[Anonymous No.15113150]

>>15103058
Steak mac, homemade mac and cheese and potatoes

[Anonymous No.15113155]

>>15113150

[Anonymous No.15113211]

>>15107226
>1 Chicken
Wrong
Wheres the liver, feet, heart, gizzard, &c you fucking wastrel?
You used maybe 70% of a chicken, at best

[Anonymous No.15113323]

>>15103058
what kind of floor tile you got? looks like mine

[Anonymous No.15113394]

Fish tacos and oven roasted corn. Home made cilantro-lime crema.

[Anonymous No.15113399]

>>15113155
cheesy potatoes always good

[Anonymous No.15113405]

>>15112925
I fancied up my life with some of those stainless steel condiment cups myself. Only plebs poor straight on the plate.

[Anonymous No.15113418]

>>15111341
Looks good

[Anonymous No.15113502]

>>15112570
I think if you hold your phone sideways with the volume buttons facing up when you take pics they will rotate to proper orientation when you post them on 4chan

[Anonymous No.15113563]

red lentil and chicken curry with a bunch of frank's red hot

[Anonymous No.15113598]

>>15103058
Bump

[Anonymous No.15113601]

>>15105371
What in the fuck is this abomination

[Anonymous No.15113642]

>>15106238
do amerisharts really?

[Anonymous No.15113675]

>>15106298
I've actually never made salsa. Neat

[Anonymous No.15113681]

>>15104665
Nigger, I live in your apartment block. Clean your shit, I'm tired of the fucking ants.

[Anonymous No.15113833]

>>15111341
i fucking love fresh cod

[Anonymous No.15113898]

Last hurrah before seeing family.

[Anonymous No.15114059]

>>15113211
it actually did come with half that stuff and it went in the stock for the gravy/curry

[Anonymous No.15114077]

>>15114059
Fuck you

[Anonymous No.15114096]

>>15106590
Im pretty sure it's a spanish omelette with tomato and other vegetables in the middle

[Anonymous No.15114111]

>>15114077
whats wrong anon

[Anonymous No.15114119]

>>15103058
>Post some good shit boys.
You first.

[Anonymous No.15114125]

You nignogs need to work on your fucking presentation, Jesus Christ.

[Anonymous No.15114528]

>>15112486
you are very welcome. shit is ridiculously good for the price & simplicity. can be used in wraps, sammiches and alongside meats.
mine came out a bit too sweet despite only 2tsp sugar, but its easily solved with rice vinegar which turned out to fit much better than the initial 3tbsp of apple vinegar i used. i ate the leftover from food processor carrot chunks and didnt find em sweet tho.

for 3kg carrots: 2 heaped tsp black pepper, coriander; 2tsp paprika, mustard seeds, cayenne, sugar; 0.5tsp thyme but thats just me; 3tbsp salt which are to be rubbed into the peeled and processed carrots so you lose volume, 1.5 bulbs of garlic which i just pressed because fuck peeling that.
about 150ml of tasteless oil with a mildly browned and later discarded cut onion in it. then you make a dent in the carrots, put garlic and milled into dust spice in there and pour the hot oil over to "activate" the spices and make the garlic slightly milder. afterwards its obviously mixed through thoroughly and refrigerated for at least multiple hours but peak is probably after a week.

[Anonymous No.15114555]

>>15105935
looks delicious. this is exactly how i like to cook.

[Anonymous No.15114558]

>>15103058
this morning I took a plastic bottle and filled it with coffee powder and shook it to make coffee water. I can post the empty crumpled bottle if someone's interested

[Anonymous No.15114563]

Good thread

[Anonymous No.15114572]

>>15103058
cooking is gay lmao

[Anonymous No.15114577]

>>15103058
How do I cook my chicken like that? Looks based af.

I just recently ditched chicken breast because it's fucking expensive, no skin and no taste, in favor of buying whole chicken parts which are cheaper and have actual flavor.

Now, what part of the chick were you using there?

[Anonymous No.15114618]

>>15114558
nobody?

[Anonymous No.15114640]

>>15114558
>>15114618
maybe tomorrow then

[Anonymous No.15114656]

>>15103058
really curious to know what meat this is and how it was prepared

[Anonymous No.15114696]

>>15107331
Who the fuck are you

[Anonymous No.15114716]

>>15114696
giving people yous is gods work
be grateful

[Anonymous No.15115232]

>>15113033
thanks for the (You), Greta