/ck/ - Food & Cooking

[Anonymous No.15756599]

ITT: food you made. Other anons can ask for the recipes if they like what they see.
>pic related; just figured out how to make killer chili dogs last night

[Anonymous No.15756608]

rainy day kluski soup

[Anonymous No.15756612]

had tostadas tonight

[Anonymous No.15756623]

i made a cheese pizza last week, it was pretty good.

[Anonymous No.15756632]

>>15756623
that does look very nice. are those sprinkles of oregano?

[Anonymous No.15756653]

>>15756632
yes, fren. I wish i added some basil though, totally forgot about that. It's 18h fermented caputo dough. and fresh mozarella. The sauce is just canned peeled tomatoes with olive oil and salt and basil, not cooked but pulverized in a food mill

[Anonymous No.15756674]

>>15756599
Looks good, what's with the tip of the hot dog?

[Anonymous No.15756683]

>>15756674
circumcized for max flavor

[Anonymous No.15756687]

>>15756683
Sluuuuuuuuuurp

[Anonymous No.15756705]

>>15756674
I spiral cut them, and the wieners I used were pinched at the ends. Thanks 4 the compliment--these are a new staple in my diet like sanic

[Anonymous No.15756711]

>>15756608
lay it on me anon

[Anonymous No.15756721]

>>15756599
Looks pretty grub, desu.

[Anonymous No.15756751]

>>15756721
Is that a good thing, anon?

[Anonymous No.15756798]

>>15756711
Pic related. I lost my OC instructions that I wrote up awhle back, and I don't have time to go through it all right now sorry anon

[Anonymous No.15756899]

>>15756798
that's not the right pic

[Anonymous No.15756931]

>>15756899
Something comfy about this pic, anon. I wish I was there cooking something with you

[Anonymous No.15757061]

>>15756931
me too friend

[Anonymous No.15757068]

Been working on my pan pizzas. Haven't quite got the dough down yet but I'm pretty happy with my sauce. Live in a hick town so no good pepperoni though. This is from my first batch of dough. Liked how the cheese browned but didn't like the meat under the cheese.

[Anonymous No.15757076]

>>15757068
From second batch of dough. The dough turned out much better but wasn't a fan of the presentation. Prob going to broil the cheese then throw the meat on and broil it again maybe. Dunno yet.

[Anonymous No.15757090]

not really a dish, but a nice bread i made this week

[Anonymous No.15757117]

>>15757061
Based as fuck. What game did you play after cooking all this?

[Anonymous No.15757124]

>>15757076
>>15757068
Looks OK anon, but why not fill the pan? You'll get more surface area to get nice and buttery/crunchy if the edges of the dough ride up a bit on the rim of the pan

[Anonymous No.15757148]

>>15757124
The dough recipe I used was for 2 10" skillets and I just eyeballed halving the dough so that one ended up not quite enough to fill my 12". My next batch I increased the dough so I could actually fill the pan.

[Anonymous No.15757651]

>>15757148
Ah, I see. Got any pics of the next batch you made?

[Anonymous No.15757654]

>>15757117
I don't really play games anon, but I did sit and enjoy the fireplace and sunday rain

[Anonymous No.15757672]

>>15756599
Looks great but chill with the onions bro

[Anonymous No.15757773]

>>15756599
Roux based gumbo creole stew. Super easy and one of the best things I’ve made during covid.

[Anonymous No.15757990]

>>15757672
Fair point, but I didn't wanna waste 'em. Not overpowering since they're red
>>15757773
Based is right. That looks delicious. Recipe?

[Anonymous No.15758062]

>>15757672
What in the hell is wrong with you, anon? There's no such thing as too much onion.
>>15757990
> Not overpowering since they're red
Exactly. Add more next time.

[Anonymous No.15758154]

>>15757651
Not yet. Just waiting for the dough to rise but I have chicken I need to cook before it goes bad so it'll be a few days before I'm making pizza again

[Anonymous No.15758187]

>>15756599
>making food yourself
Are you poor?

[Anonymous No.15758200]

this was one of the few times i double coated my chicken

[Anonymous No.15758209]

>>15758187
>doesnt know the joy from making food and sharing it with family and friends

[Anonymous No.15758211]

>>15758187
I know this is weak bait, but I should say that there are absolutely 0 good chili dogs available in restaurants within 100 miles of me

[Anonymous No.15758756]

>>15758200
Whoa, looks intense. Was it kino?

[Anonymous No.15759083]

>>15756599
What's the recipe? I can make good chili, but it's not good 'hot dog chili', if that makes sense. Tried many times, but it's never quite right

[Anonymous No.15759123]

>>15759083
Easy
>1 lb lean ground beef
>chuck it in a cast iron skillet over medium heat, hit it with a teaspoon of salt and a little MSG if you have it, chop it up while it's cooking and once you see no pink, toss in a chopped yellow onion and a few minced cloves of garlic and some paprika
>stir, let it cook a bit; once the skillet is looking dry, add 1/4 cup tomato paste and 1/2 cup water
>continue to simmer while you add a few tbsp of molasses, 1/2 small can of chipotle peppers, literally just a pinch of cumin, and a squirt of ketchup
>simmer for 15 minutes or until when you drag a spatula through the middle, only the tiniest bit of moisture can be seen trying to fill the gaps
Best chili I've ever had. For the hot dogs, use something mild tasting; I tried these with angus dogs and it was too distracting of a flavor. For the buns, always get unsliced ones and cut them yourself from the top, then toast 'em in the pan with butter/mayo/margarine on them. Top with onions and/or thinly grated cheese if you like.
Unironically kino

[Anonymous No.15759186]

>>15758756
>>15759123
I don't know how i feel about the use of "kino" in this context

[Anonymous No.15759196]

>>15759186
It has to happen

[Anonymous No.15759257]

>>15757990
Yo sorry i just saw this. See below

Creole/Gumbo Soup:

-saute 1/2lb of bacon, use the rendered bacon fat and maybe a bit of butter to make a semi dark roux

-after you got the roux going add in finely chopped celery, carrots, bell peppers, onion, and 1 de-seeded serrano pepper

-after sautéing the veggies for a bit deglaze with a small amount of white wine

-add in 1/2 pound of andouille sausage and continue sauteing

-deglaze again with a container of beef or chicken stock, make sure to scrape to bottom of the pot to get the all the fond/roux stuck to the bottom off

-add in 1/3-1/2 a container of red pepper soup stock

-stir until everything is combined and looks good. Let the soup boil and start to cook down a bit

-season with white pepper, black pepper, paprika, chili powder, and a pinch of nutmeg

-chop fresh flat parsley and cilantro into thin strips and add to soup. A couple shakes of Italian season and thyme too. Overall not that much needed

-a few dashes of Louisiana style hot sauce, like Crystal, tabasco, or something like that

-cut red potatoes into 8ths and add to soup along with 1 can of red kidney beans

-once potatoes are almost cooked add in frozen shrimp and cook until they float to the top and are cooked through

Serve soup over rice and garnish with fresh flat parsley

[Anonymous No.15759259]

>>15759257
The quantities are somewhat flexible, I eyeball a lot when i cook cuz I’m lazy. But either way it’s difficult to fuck this up. Between the sausage, bacon, bell peppers, and shrimp, it just automatically has great flavor.

[Anonymous No.15759278]

>>15759259
>>15759257
Thanks for posting the recipe, anon! I'll give it a shot sometime.
I've never had creole food so this'll be fun

[Anonymous No.15759360]

>>15756599
Food currently in process?
Just stuck these on my pellet smoker, for a six hour smoke.

[Anonymous No.15759403]

>>15759360
It's cold out so my temp is a bit low, but I'm seeing a good amount of smoke. I'll let it ride for three hours by then it'll warm up and I'll trim, bed and foil them. Probably turn temp up as well.

[Anonymous No.15759779]

I call it huevos hacienda de las sloppa. Enjoy

[Anonymous No.15759860]

I tried to make char siu the other night, marinated it for 24 hours in sauce. Made some steamed bao bun things to go with it and some coleslaw with a ginger scallion mayo. Overall, the buns tasted meh, best part was the pork.

[Anonymous No.15759873]

>>15759186
this, surely it should be gastro

[Anonymous No.15760490]

>>15759403
I had to bump the temp up to 200° with the Pset at max to maintain 185° for the first three hours.
Put them in foil on brown sugar, rub, and butter.

[Anonymous No.15760498]

>>15760490
Shitty lighting, it's overcat and I'm cooking on my carport.

[Anonymous No.15760506]

>>15760498
Two more hours in foil, then I'll firm them up uncovered, bone side down, while basting for the last hour.

[Anonymous No.15761021]

>>15760506
After two hours in foil, they look like this.
CAREFULLY handle them, I recommend flat metal trays

[Anonymous No.15761035]

>>15760490
>I season my aluminium foil, not my ribs

[Anonymous No.15761040]

>>15761021
Return them to the grill at 200° to firm them up, basting with a mixture of juices from foil, and apple juice.

[Anonymous No.15761056]

>>15761035
>>15761035
>mixture of juices from foil

[Anonymous No.15761061]

>>15757076
>Prob going to broil the cheese then throw the meat on and broil it again maybe. Dunno yet
Can confirm this turns out okay. Don't fully brown the cheese though as it'll continue cooking after you've added the pepperoni. Actually it's up to you, maybe you really like that browned cheese taste.

[Anonymous No.15761073]

>>15758200
Post recipe. Please make it detailed, too many recipes don't specify what their seasoning mixture's consist of.

[Anonymous No.15761166]

>>15761040
This is as close to plating as it gets, I've drank enough, and I'm going to enjoy these with friends

[Anonymous No.15761173]

A soup with onion, green pepper, black eyed peas, tomato and spinach with a basic bitch chicken breast. Was surprisingly good for something I just threw together with what was left in my pantry.

[Anonymous No.15761392]

>>15761166
Was good. Had box Mac&cheese with a can of cream of mushrooms soup cuz fuck you my mom made it, and a couple cans of ranch style beans(black label) BBQ sauce was made from fat caps off last pork butts, and canned tomato sauce.

[Anonymous No.15761502]

It feels like it's been an all day event, but I just finished making this. It's fucking delicious

[Anonymous No.15761869]

>>15761502
Reddit

[Anonymous No.15761880]

>>15756599
that's too much raw red bro

[Anonymous No.15761952]

>>15761869
Nah, if you've ever been to the Yardbird, which your broke ass most assuredly has not, this is their recipe for chicken and waffles.

[Anonymous No.15761982]

>>15757654
That's a comfy room

[Anonymous No.15762615]

>>15759860
Were you able to get the right ingredients? 99% of the states isn't going to stock the right shit to make it.

[Anonymous No.15762946]

>>15756599
Why did you circumcise your hotdog?

[Anonymous No.15763160]

>>15762946
god told me to do it

[Anonymous No.15763162]

>>15761952
Reddit comment and reddit waffle. Sorry, bud.

[Anonymous No.15763419]

>>15761502
This is seriously so pretentious of you that it hurts.

[Anonymous No.15763688]

Fried up some chicken. Turned out pretty good.

[Anonymous No.15763908]

>>15763688
>peanut oil
Chad

[Anonymous No.15764605]

>>15763688
What's the recipe

[Anonymous No.15764616]

>>15759186
>I don't know how I feel about

Make your mind up or don't say anything especially something this gay

[Anonymous No.15764618]

I tried to do creme brule while on vacation but it work out too well, I need to try that a few more times.

[Anonymous No.15764623]

>>15764616
Based

[Anonymous No.15764632]

>>15763688
That oil looks filthy and disgusting, it should be thrown out immediately.

[Anonymous No.15764659]

>>15764632
Or you could just strain it through a paper towel you faggot

[Anonymous No.15764720]

Made some Pho. (I ran out of thick noodles, so I had to use thin ones.)

[Anonymous No.15764743]

Here's my lamb shank with polenta

[Anonymous No.15764747]

>>15764743
I would devour that

[Anonymous No.15764748]

>>15764743
Here's my confit duck leg

[Anonymous No.15764760]

>>15764720
Recipe? Ihave 500ml of beef stock mixed with umami enhanchers and 500ml clean

[Anonymous No.15764766]

>>15764748
that dish looks so sad

[Anonymous No.15764770]

>>15764766
Why cunt

[Anonymous No.15764805]

>>15764770
compare what you made with pic related and dare telling me you would prefer eating what you made.
I'm not questioning your cooking skills, your lamb shank & polenta looks great, but the duck confit is subpar

[Anonymous No.15764808]

>>15764770
Don't listen to him anon, it looks good. Amateur, but good. Duck leg looks a bit dry.

[Anonymous No.15764816]

>>15764805
>>15764808
It was crisped up in the airfryer. Yours looks chewy as shit.
I like the pears and chestnuts though.

[Anonymous No.15764841]

>>15764760
https://en.wikibooks.org/wiki/Cookbook:Ph%E1%BB%9F_B%C3%B2

[Anonymous No.15764849]

>>15764816
It's not mine, I just found it on google.
You should have at least put some sauce over the duck leg, or found some way to make the skin less dry. Maybe add some oil over in the middle of the cooking process ? Also the plating is nice and I can see it working for other recipes, but I feel like for this one a more traditional approach would have looked more appetizing

[Anonymous No.15764922]

>>15757090
Very nice looking loaf right there

[Anonymous No.15765406]

>>15764720
Did you go all the way with the burnt onions and shit?
>>15761880
No

[Anonymous No.15765793]

Pot roast and mashed potatoes

[Anonymous No.15765796]

>>15765793
Britbong detected

[Anonymous No.15765817]

Braised short ribs

[Anonymous No.15765822]

Salmon and pasta

[Anonymous No.15765829]

>>15765822
Chili fixins

[Anonymous No.15765832]

>>15765793
Dunno how you got purple meat but it looks cool.

[Anonymous No.15765834]

>>15765829
Finished chili

[Anonymous No.15765841]

Baked ziti

[Anonymous No.15765847]

>>15765841

[Anonymous No.15765851]

>>15765834
>finished
Are you sure? Looks pretty wet to me anon
>>15765841
More like baked zD

[Anonymous No.15765884]

I made some BBQ sauce. Does that count as food.

[Anonymous No.15765889]

>>15764922
thanks anon

[Anonymous No.15765892]

>>15765884
How did you make it, anon?

[Anonymous No.15765904]

>>15761952
You're such a sucker.

[Anonymous No.15765919]

>>15765892
Here's the recipe:
1c ketchup
1/2c yellow mustard
1/2c brown sugar
1/4c molasses
1/4c apple cider vinegar
2 tbsp tomato paste
1 tpsb worcestershire
1 tbsp liquid smoke
1 beef bullion cube
And then add these to taste:
Onion powder
Garlic powder
Mustard powder
Paprika
White pepper
Black pepper
Cayenne pepper
The goal of this sauce was to create a tangy, smoky sauce. I think I achieved it pretty well. If you like a sweeter sauce you could add honey, or if you like a spicier even smokier sauce you can add chipotle peppers in adobo sauce. It's pretty customizable I feel.

[Anonymous No.15765923]

>>15764805
i'd eat the other one you tryhard nancy boy

[Anonymous No.15766001]

>>15765919
Also I simmered the sauce for about half an hr/45mins

[Anonymous No.15767193]

>>15765829
uhh bro where are the beans?

[Anonymous No.15767384]

>>15764849
Yeah fair enough. The meat wasn't dry at all, just crispy on the skin. I get you though, thanks for the tips.

[Anonymous No.15767488]

>>15767193
Weak bait

[Anonymous No.15767515]

>>15762615
I live in Canada. My place is nearby to a Chinatown, so I was able to get what I was looking for with ease.

[Anonymous No.15767535]

>>15767515
Nice, same. The fermented tofu is really key.

[Anonymous No.15767544]

>>15756599
I make a lot of food that looks like this

[Anonymous No.15767552]

Chocolate chip banana bread. I probably should have used a little more chocolate chips.

[Anonymous No.15767565]

>>15767552
The chocolate chips ruin it, in my opinion. They fuck up the structure and texture. Would be better to just pour melted chocolate over the top of a finished loaf if you want chocolate.

[Anonymous No.15767572]

>>15767552
mormon?

[Anonymous No.15767580]

>>15767572
No. Why?

[Anonymous No.15767582]

>>15767552
Looks good. Hope you're not a mormon though

[Anonymous No.15767591]

>>15767565
The texture was fine with the chocolate chips imo
I think maybe next time I'll make a ganache and swirl it in the dough.

[Anonymous No.15767593]

>>15756599
>boil hot dog
>place on bun
>dump a can of chili out onto hot dog
>chop up onion, dump copious amount onto hot dog
Sick recipe dude

[Anonymous No.15767601]

>>15767580
banana bread w/ chocolate chips is a big mormon thing

[Anonymous No.15767602]

>>15767593
No.

[Anonymous No.15767608]

>>15767601
lol had no idea.
I just had chocolate chips lying around and figured I should use em.

[Anonymous No.15767618]

>>15767591
>>15767591
the photo doesn't look like you could get a solid slice out of it which is the problem I've had adding choco chips to my recipe and the part around the chips looking not properly baked but some people might like that

[Anonymous No.15767622]

>>15767552
post recipe anon

[Anonymous No.15767769]

>>15767622

115g Melted Unsalted Butter
2 Eggs
45g Brown Sugar(You can add more if you want sweeter bread)
45g Chocolate chips
240g All Purpose Flour
2g Salt
5g Baking Powder
2g Baking Soda
1/2 tsp Vanilla Extract
200-300g Thawed frozen bananas(You want the dough to be pretty runny)
30g Greek Yogurt

Pretty straight forward recipe.
Mash bananas(don't try to peel thawed bananas. take scissors and snip the end and squeeze it out like a tube of toothpaste, you want to get as much of the liquid out as possible)
Beat eggs with brown sugar
Mix eggs with bananas
Add melted butter, then add yogurt and vanilla extract
Sift together dry ingredients sans chocolate chips, then mix in the wet stuff.
Mix only until all the flour gets wet, then mix in the chocolate chips. You want to mix as little as possible. You want the mixture to be more of a batter consistency
Then drop it in a bread pan and bake at 350f for 1 hour. Check the bread with a wood skewer, if it comes out with wet dough on it, then it needs more time.

[Anonymous No.15767792]

>>15761166
>>15761392
Sounds really nice anon

[Anonymous No.15768151]

I made some pasta sauce
>finely diced mushrooms, onions, shallots, and celery, sweated down together in pork fat and dried thyme
>add in ground pork, tomato puree, and basil
>cook down until the tomato product has thickened into almost a paste
>add in cream and kill the heat the moment it begins to simmer

[Anonymous No.15768972]

>>15764605

Sorry anon, just got back from work, here’s the recipe.

Marinade: Buttermilk, halved onion, 2 halved jalapeños, 2 cloves of garlic, salt and pepper

Dredge: 3 cups of flour, 4 teaspoons baking powder, 2 teaspoons paprika, 2 teaspoons cayenne pepper, 1 teaspoon celery salt, salt and garlic powder to your liking

Marinade for at least 6 hours, preferably longer

Start heating up the oil. Take the chicken out of the marinade, dredge it, dip it back in the marinade, dredge it again and throw it on the pan

Deep fry on medium high heat for about 7-8 minutes, more or less depending on the size of the piece. I use thighs, so if you’re using breasts or something then i’d fry for closer to like 5 minutes.

[Anonymous No.15769257]

>>15765793
Yaasssss

[Anonymous No.15769265]

>>15765834
LOL, that background tile is the same shit they use in the truck stop showers at Loves trucks stops.
>t. truck driver.

[Anonymous No.15769280]

>>15756899
>>15757061
use a faster shutter speed

[Anonymous No.15769297]

[Anonymous No.15769415]

>>15767544

hey meat n onions is all you need if youre tryina get full with flavor

[Anonymous No.15769759]

Repostan' my recipe from the other thread:
>Fried wienner
>Lightly toasted buns (buttered before hand and filled with mayo)
>Caramelized onion (they caramelized with soy sauce and honey)
>Ketchup
>Spicy Mustard
Pic related (i'm a transformer, hence the format of the pic)

[Anonymous No.15769950]

Korean fried chicken made with dark meat chunks.

[Anonymous No.15769993]

Macaroni Meatloaf Muffins

[Anonymous No.15770007]

basically everything in here looks great i'm proud /ck/

[Anonymous No.15770024]

>>15756599
A hotdog from ikea gave me explosive diarrhea.

[Anonymous No.15770188]

Chilaqueles Verdes

[Anonymous No.15770530]

>>15769950
Ayy, what recipe did you use for the sauce?

[Anonymous No.15770540]

Anyone here made Baba Ghanoush?

[Anonymous No.15770597]

>>15770024
Bars

[Anonymous No.15770686]

>>15770188
mmm looks good anon

[Anonymous No.15770721]

>>15770024
Stomachlet. Ikea hotdogs are the easiest thing to digest. 711 hotdogs give you hurtin' creamarrhea.

[Anonymous No.15770730]

>>15769950
This looks fire as fuck you should elaborate on how you got this.

[Anonymous No.15770732]

>>15765793
need's some tasty carrots stewed with the meat but overall looks quite enjoyable

[Anonymous No.15770737]

>>15764770
I think it looks kind of calculated and sterile. Looks like it would taste good but I can't shake the feeling it would look better if it were just thrown on the plate instead of carefully placed for a picture while getting cold.

[Anonymous No.15770741]

>>15764632
No shit dumbfuck he just got done using it.

[Anonymous No.15770756]

>>15764748
favorite dish ITT looks absolutely delicious

[Anonymous No.15770807]

>>15770756
>rendered all the fat out
>looks delicious

[Anonymous No.15770918]

>>15769280
https://youtu.be/n9rGVlYESF8

[Anonymous No.15770973]

>>15756612
Could definitely smash a few of those.

[Anonymous No.15771017]

Im not sure what the name of this thing is in English but it turned out very good, i really like it.

[Anonymous No.15771019]

>>15771017
What's it called in your native tongue?

[Anonymous No.15771026]

>>15771017
it's called cake worldwide

[Anonymous No.15771049]

I made some latkas then poured over them a reheated chicken stew I made yesterday. Sprinkled some dill on top. It was good

[Anonymous No.15771249]

>>15770973
what is this

[Anonymous No.15771392]

Grilled chicken hearts

[Anonymous No.15771506]

>>15771392
cruel...

[Anonymous No.15771809]

Bucatini alla Carbonara.

[Anonymous No.15771831]

Non-traditional moussaka. Gouda bechamel, still uses cinnamon.

[Anonymous No.15771844]

[Anonymous No.15771854]

>>15756623
how to I make that dough?

[Anonymous No.15771868]

>>15770188
This looks really good, where are you from and what's the recipe?

[Anonymous No.15771871]

>>15764616
based
>>15759186
but also true

[Anonymous No.15771901]

>>15757061
Where did you get the pepe, friend?

[Anonymous No.15772149]

Fried rice I made last year

[Anonymous No.15772190]

>>15772149
Still looks pretty fresh. Does it smell off?

[Anonymous No.15772195]

>>15765822
The sauce looks pretty good, whats in it?

[Anonymous No.15772617]

>>15772195
IDKKK but this was my face when I cooked the it and tried it, tasted it. BOOM haha

[Anonymous No.15772622]

>>15770918
not clicking on that but then just have stronger wrists?

[Anonymous No.15773151]

>>15769950
Get back here, you sonofa

[Anonymous No.15773849]

>>15761502
>>15761952
>paying premium prices for watermelon, fried chicken (not even premium cuts), and waffles
Let me guess, you voted for Hillary too didn't you?

[Anonymous No.15773949]

>>15770807
Don't be jealous

[Anonymous No.15774134]

all of my pics are on the stovetop because the lighting looks better

[Anonymous No.15774342]

>>15756623
Alright sport, let me give you some comments:

1. If you're using a peel you're flouring it too much. You may also simply be flouring too much when you open the pizza up on the bench. The white rim of uncooked flour isn't supposed to be there and doesn't taste good. use less flour - if you fermented well and have a good dough you don't need much to get it workable.

2. The cheese you used is not ideal for the type of oven you're baking in. It looks like you used a mostly fresh perhaps higher moisture mozzarella. It has released oil and now you have a greasy pool on your pizza which will seep through and make your crust soggy, especially in the middle before you ever even take a bite.

3. The color on the more cooked parts of your crust is good, I think you could stand to let it cook a bit longer, provided you go to a more low moisture cheese that can stand up to the melt and longer bake time in a home oven. I'm assuming you used a stone or a steel.

7/10 overall, but you're very close. I'm sure it has a nice crumb and good coloration on the bottom. Try to find a real pizzaria cheese online to try out and work on using less flour I think you'll like your results. Good color on your sauce too I see a lot of dark sauces here which indicate cooking beforehand among other things.

[Anonymous No.15774351]

Some sort of biscuit with no sugar only honey that I made after I realized I fucked up a recipe
Tastes surprisingly good

[Anonymous No.15774374]

I made my grandma's rouladen. Sauce is a bit orange cause i added two leftover carrots

[Anonymous No.15774409]

>>15771392
Looks goood, what kind of seasoning on the chicken hearts?

[Anonymous No.15774539]

>>15771249
Baby courgettes grilled then poached in sesame honey with pickled apple, buttermilk and kimchi powder.

[Anonymous No.15774589]

>>15774134
looks really nice, share recipe?

[Anonymous No.15774607]

>>15774342
Fuck do you know? I think it was perfectly fine.

[Anonymous No.15774804]

>>15767544
how do I make this? that's the exact sort of shit I like

[Anonymous No.15774833]

Just some cuscuz with hotdogs and hard boiled eggs

[Anonymous No.15774835]

>>15756599
I made beans on toast

[Anonymous No.15774867]

>>15764720
Nice anon, here’s some pho i made not that long ago. Made a pork bahn mi to go with it.

[Anonymous No.15774881]

>>15774867
looks based, love when my mother cooks pho, enough to eat for 2 weeks

[Anonymous No.15774902]

>>15768972
Based, very similar to my fried chicken recipe, shit is cash money. I like adding a louisiana style hot sauce to my marinade. I did biscuits and slaw too.

[Anonymous No.15774907]

>>15770188
Based dubs

[Anonymous No.15775015]

>>15774867
Broth is way too fucking dark, holy shit

[Anonymous No.15775067]

>>15761166
Looks delicious!

[Anonymous No.15775316]

>>15770530
>>15770530
>>15770730
So, it's not very authentic but I used this guy's recipe for the batter https://schoolofwok.co.uk/tips-and-recipes/general-tsos-chicken.. You make the marinade and then add a bunch of corn starch. To the marinade, I added like a tablespoon of mirin. The sauce is, and I kind of hate myself for this, josh weissman's sauce: https://www.youtube.com/watch?v=kQT9w8lbb2U..
I took that sauce and added some ginger, more garlic, and some scallion whites. Fry the chicken at 350~ degrees until golden, I use a rb wok cause it uses way less oil but you do what you want. I then tossed the chicken in the sauce and topped with sliced red chilies and the scallion greens. I also added some soaked dried heaven facing chilies before I added the chicken.

[Anonymous No.15775427]

>>15768151
looks great

[Anonymous No.15775645]

>>15775316
What's wrong with weissman?

[Anonymous No.15775850]

Aglio e olio with chicken. My sister got me some chili pepper pasta so I thought this would be good.

[Anonymous No.15775877]

Mexican wontons.

[Anonymous No.15775891]

>>15775850
Well was it good?

[Anonymous No.15775926]

[Anonymous No.15775974]

>>15767601
Oh shit, really? I had a mormon friend who would always bring banana bread with chocolate chips in high school, I figured his family just liked it a lot.

[Anonymous No.15775983]

>>15771019
pan de pene

[Anonymous No.15775992]

>>15761502
Quintessential nigga food

[Anonymous No.15775994]

>>15775891
Sure was, the pasta itself had a nice spice to it, and the basic dish itself is always great

[Anonymous No.15776006]

>>15775994
I wanna make out with you

[Anonymous No.15776463]

>>15771901
uncute.com

but you gotta get on the mailing list because he's always sold out

[Anonymous No.15776578]

I remember suckin on some chili dogs with my then fiance Diane back in the day

[Anonymous No.15776588]

Meat.

[Anonymous No.15776680]

[Anonymous No.15776697]

>>15774881
Yeah it was a pain in the dick though. If your mom cooks that on the reg, she’s a saint.

[Anonymous No.15776703]

>>15775015
It really wasn’t that dark, idk why the pic looks that way.

Also this was made using leftovers. Not just immaculate beef bones from the butchers. It was definitely too dark, but the pic makes it look worse. I promise the flavor was there.

[Anonymous No.15776932]

Moose meatballs

[Anonymous No.15776945]

>>15776932
are those made with realy moos.e

[Anonymous No.15776950]

>>15776945
Yeah

[Anonymous No.15777089]

>>15775645
Annoying zoomer shit, but at least he can cook.

[Anonymous No.15777159]

>>15777089
I guess you're kinda right. I never pay attention to that aspect of his videos.

[Anonymous No.15777180]

Smoked brisket.

[Anonymous No.15777768]

>>15767544
>>15774804
>slice up some meat
>almost any kind of meat works, this was chuck eye steak
>marinate in a gallon ziploc with
>soy sauce
>garlic
>ginger
>pepper
>olive oil
>ketchup or some kind of tomato based sauce, maybe gochujang
>other flavors are optional, I don't even measure anything I just dump it in
>cook meat on medium high heat in skillet for about 10 minutes
The onions should be cooking on medium low heat in a separate pan with butter this while time. It's important to cook the meat at a high enough temperature to get some caremalization for robust flavor

[Anonymous No.15777778]

>>15771392
>>15774409
The seasoning is a store bought Weber rand lemon pepper

[Anonymous No.15778971]

First time maki rolling

[Anonymous No.15778986]

>>15778971

keep at it anon not bad for first try

[Anonymous No.15779010]

Tried a whole load of new recipes while in lockdown
Here's a cross-section of a Char Siu Pork Bun I made

[Anonymous No.15779070]

>>15779010
Damn nigga, you really did not get close. I'm sorry. That gets a 2/10 for accuracy to cha siu bao.
>fried
>dough looks like pizza dough
>not cha siu inside
>dry interior
>too much filling, not enough dough
>no twirl on top
I'm floored by how distant this is to the dish you were trying to make

[Anonymous No.15779181]

>>15779070
it's baked you fucking mongoloid.
https://thewoksoflife.com/chinese-bbq-pork-buns-cha-siu-bao/

Not all bao are steamed.

[Anonymous No.15779192]

>>15779070
He made a baked version of the Char Siu Pork Bun and frankly it looks delicious.

[Anonymous No.15779285]

>>15779181
It's not called cha siu bao if it's not steamed.
>>15779192
It looks OK, but entirely wrong--not at all like the fried or baked versions of bao

[Anonymous No.15779378]

>>15769759
I'm not a huge hotdog kind of guy but I would definitely munch those bad boys up. Nice, I like people taking trash food like hotdogs and actually taking the time to prepare it well

[Anonymous No.15779393]

>>15779285
Begone insectoid

[Anonymous No.15779738]

>>15777778
Oof

[Anonymous No.15779851]

Sourdough cheesefilled pizza with egg.

Accidentally broke the eggyolk but the taste was fine. Managed to barely eat half that thing is filling

[Anonymous No.15780560]

>>15777180
looks fucking awesome anon

[Anonymous No.15780613]

>>15774607
I own and operate a pizzaria. What the fuck do you know?

[Anonymous No.15780635]

>>15780613
Nigga you're gonna come back 2 days later to say this? Get fucked, the emotions have dried up, I'm gonna be OK.

[Anonymous No.15781364]

>>15779285
What a pedant you are. Look up baked char siu bao and it's all that's returned, so why you gotta be such a faggot over something that is so easily understood?

[Anonymous No.15781416]

Some Pambazos I made a week ago

[Anonymous No.15781421]

>>15781416
here's a better picture

[Anonymous No.15781439]

>>15761166
>I'm going to enjoy these with friends
STAY. AT. HOME.

[Anonymous No.15781570]

>>15781439
ok

[Anonymous No.15781572]

>>15781439
You're a faggot

[Anonymous No.15781579]

>>15781364
Inauthentic and straight up wrong.

[Anonymous No.15781601]

>>15756899
>stock cubes
>not KNORR

[Anonymous No.15781616]

>>15764748
Pretentious and gay plating, vegetables look better than the duck.

[Anonymous No.15781625]

>>15765793
Looks like Freezer's tail meat

[Anonymous No.15781692]

>>15781579
Certified Faggot Moment right there.

[Anonymous No.15781742]

>>15781601
I ackchully don't mind Knorrh but Massel is really delicious stuff. Yes you can use salt, but Massel is betta

[Anonymous No.15781744]

>>15781601
>tranime

[Anonymous No.15781755]

>>15781744
Anime website. Go cry about it newfaggot.

[Anonymous No.15781780]

Carbonara

[Anonymous No.15781822]

>>15781780
>hey mum do have anything to make pasta sauce with or are we still too poor
>no problem at all honey just stir in a shitload of raw eggs
>yay!

[Anonymous No.15781834]

>>15781822
Why the fuck are you on this board tastelet?

[Anonymous No.15781849]

>>15762615
Dude all the state's have asian markets. You might have to drive a if you live rural but the ingredients are there

[Anonymous No.15781949]

>>15781780
that is not carbonara. that is FUCKING DISGUSTING. What is that mystery meat? It sure as shit isnt guanciale, and there should never ever under any circumstances be anything green on a carbonara. Also its obvious you cooked the eggs terribly
kys

[Anonymous No.15781952]

>>15775850
STOP PUTTING CHICKEN IN PASTA REEEEEEEEEEEEE THAT ISNT AGLIO E OLIO ITS A MONSTROSTITY

[Anonymous No.15781956]

>>15781952
anon he pacifically said it was agglio eeyyyy olio WITH chicken. that means it isn't agglio eeyyyy olio, it means it's agglio eeyyyy olio WITH chicken

[Anonymous No.15781957]

>>15771809
absolutely pathetic. Where is the egg? Why does the faux guanciale look so horrendous?
Americans should be banned from calling their attempts at pasta "italian food"

[Anonymous No.15781963]

>>15781956
Would aglio e olio be aglio e oglio if i put a scoop of gelato on top? What if i called it aglio e olio con gelato, and then when someone said it isnt aglio e olio I go "nooooo i said aglio e olio with ice cream it is aglio e olio"

[Anonymous No.15781966]

>>15768151
now this looks excelent. A pasta that is not some bastdardized form of a cherished recipe. this is how you improvise with pasta. Bravo fra

[Anonymous No.15781970]

>>15781963
I think if you describe it in terms of its base elements it's fine.

Plenty of cunts say "pepperoni pizza" without being remanded for it

[Anonymous No.15781996]

>>15781949
ree more nerd, me and my gf enjoyed it.

[Anonymous No.15782000]

>>15765841
karen's ziti.. I miss her so much...

[Anonymous No.15782117]

>>15756653
oregano's better anyway

[Anonymous No.15782303]

>>15781579
Food purity tests might just be the most pathetic thing around. Quite seriously on the same level as people who say you can't say slang from other languages.

Food evolves, cry more.

[Anonymous No.15782317]

>>15781416
>>15781421
Never heard of it before but after seeing what it is looks delicious.

[Anonymous No.15782476]

>>15782317
It's a mexican dish that I learned how to cook during hs. I think that the sour cream contrasted to the guajillo sauce on the bread makes it look appetizing.

On hindsight, I should have used a bigger loaf of bread, but otherwise it tastes good.

[Anonymous No.15782964]

>>15777768
thanks fren

[Anonymous No.15783362]

A food for gods.

[Anonymous No.15783416]

My Ash Monday meal
>>15779851
Heh you accidentaly made a khachapuri-peinirli hybrid.
https://en.wikipedia.org/wiki/Khachapuri

[Anonymous No.15783462]

>>15780635
>Actively scanning the thread so much that he replies to a two-day late comment within 6 minutes
>The emotions have dried up
Sure buddy

[Anonymous No.15783559]

>>15765904
I love how he thinks eating at a restaurant with $30 entrees makes him rich.

>My dad makes $50k a year and we have 2, that's right count em, 2 whole jetskis. Poorfags wouldn't understand.

-Anon probably

[Anonymous No.15783583]

>>15781957
>>15781949
Lol alright buddy let's see your OC. Not saying those looked the best, but for OC I think they look fine.

Not to mention you should be able to put whatever you want on your on pasta. No green on carbonara is such a meme. Some people put peas in that shit.

Food purists are so annoying. Sorry they don't make it like your nonna used to, now fuck off.

[Anonymous No.15783587]

Just some tilapia I made a week ago

[Anonymous No.15783596]

>>15782303
Based, love making authentico babies seethe.

[Anonymous No.15783599]

>>15783587
Dang that looks really good and very healthy. Do you always eat that well?

[Anonymous No.15783608]

>>15783599
I didn't used to, but I decided to finally get myself to a healthy weight so I've made cooking my main hobby. Already lost 15 pounds this year and looking to lose another 20.

[Anonymous No.15783621]

i made this mutt slop yesterday, I just reheated it.

[Anonymous No.15783626]

>>15783621
oh wait heres the image lol

[Anonymous No.15783629]

>>15780613
dont listen to this retard, i was the one that made the pizza, not the rude fuck

[Anonymous No.15783646]

>>15783626
What's the brown thing on the rim of the plate?

[Anonymous No.15783654]

>>15783646
my hand?. I'm white, it's the lighting lol

[Anonymous No.15783663]

>>15767544
good sloppa shit

[Anonymous No.15783669]

>>15783646
oh i'm retarded that's a plantain

[Anonymous No.15783712]

Just cooked this steak in 6 minutes. Small amount of lettuce to help digest all the fat.

[Anonymous No.15783723]

>>15756599
Smoked chuck roast I did a while back

[Anonymous No.15783729]

>>15783723
looks good, what do you use for seasoning.

[Anonymous No.15783756]

>>15783712
Nice.

[Anonymous No.15783842]

>>15783626
lmao nice sloppa my dude. Unironically I sometimes enjoy these types of meals the best.

[Anonymous No.15783853]

>>15783608
That's awesome man, I'm not over weight, but I'm starting to get a bit concerned.

My buddy has high blood pressure, and now I think I might as well. Or atleast borderline. I should probably eat less garbage.

[Anonymous No.15783869]

>>15783712
Nice sear, just curious what heat to you use when you cook it and what type of pan?

[Anonymous No.15783872]

>>15783853
Cut out processed foods as much as possible.

[Anonymous No.15783894]

>>15783869
I'll just post my full method.
>2 days in advance, salt steak well and put in fridge on rack for dry brine
>heat oven to 350
>preheat cast iron skillet empty for 5 min on highest heat setting
>tsp of beef tallow in pan, heat for 30 seconds or so
>sear 1 min per side
>transfer to oven for 4 min, flip halfway through
Its not perfect, but its damn good for 6 minutes of cook time.
Dry brining is key for the good sear because it brings all the moisture from the surface inside so it is bone dry when hits the pan. You can dry brine for 1-2 days, its really worth the trouble of waiting.

[Anonymous No.15783910]

>>15782303
I would agree with this if this wasn't always used as an excuse to Americanize dishes and remove their nuance lmao

[Anonymous No.15783913]

>>15783894
Should clarify I use a gas range to sear

[Anonymous No.15783921]

>>15783894
look up how to reverse sear a steak. god tier method and that steak is definitely thick enough for it

[Anonymous No.15783923]

>>15783872
Yeah that's definitely my weakness. I get take out and pre-made shit way too often.

I love cooking, I just get so beat from work and hate having to add more shit to do in my day. I just need to get some staples and cook a few items with regularity.

Whenever I cook, it's somewhat of an event and I make a bunch of shit that takes time to prepare. I need to just do it as an every day exercise and pick some easy stuff to make.

[Anonymous No.15783927]

>>15783921
I do that when I cook them at home on my gas grill, but when I cook at work I just use my gas stove and its much faster and easier.

[Anonymous No.15783951]

>>15783923
Cooking and meal prep is pretty tough sometimes when you have a demanding job, I get it. Also when doing it for more than one person, that makes it harder. They may have different standards or tastes, complicates things.
Just start doing plain meat and vegetables for every dinner. Nothing easier in the world besides eggs.
Its really hard to stop yourself from eating junk. I've struggled with it for a long time. But I finally found that I just have to stuff my face with enough meat to where I don't want to eat anything else, and I've gotten much healthier.

[Anonymous No.15783967]

>>15783910
I don't think there's an issue with that. They're cooking the dish in America, it is automatically Americanized.

I think it's stupid to spend tons of resources and money to get "authentic" ingredients from around the world in order to make the supposedly correct version of a dish instead of just adapting to what you have on hand.

The irony is many of the best dishes ever created were made because it's all someone had lying around and they said fuck it and threw it in a pan.

Lacking nuance isn't from changing a recipe, it's from being a bad cook. In the case of the bao buns, what he added too much filling?

Who cares, it was probably the dudes first time making it. Not to mention there's 2 billion Chinese people, and I bet if you looked for it you could find a bun that looked just like what was posted on here.

I don't know the whole concept seems contrived, there's only good and bad cooking. Different doesn't mean it's bad.

[Anonymous No.15783975]

>>15783951
Nice, well congrats man. Hoping I get there soon!

[Anonymous No.15783986]

>>15756599
who the fuck needs a recipe for hot dogs?

[Anonymous No.15783989]

>>15783986
lmao I assume he was talking about the chili that goes on the dogs, but that made me kek.

[Anonymous No.15784001]

>>15783975
Take your blood pressure every day or weigh yourself every day. First thing in the morning. Whatever keeps you accountable. This has been proven in studies to help people be conscious about health choices.

[Anonymous No.15784018]

>>15783967
>They're cooking the dish in America, it is automatically Americanized.
I didn't bother reading the rest of the comment. You are retarded.

[Anonymous No.15784068]

>>15784018
If you think anything made at a restaurant in America isn't at least somewhat tailored to American palates, you're a moron.

[Anonymous No.15784085]

>>15784068
You are retarded.

[Anonymous No.15784090]

>>15784085
Lol ok buddy enjoy your last (you).

[Anonymous No.15784110]

>>15784090
You are retarded.

[Anonymous No.15784412]

>>15784068
I agree, and it's not just the case in us. Though there are some foods that have more or less strickt recepies, the vast majority has to be, to some extent, customized to local taste.

[Anonymous No.15784735]

>>15784412
>>15784068
This is the case sometimes. SOMETIMES. You fags are talking about it like it's a rule and like it excuses making a completely Americanized version of a dish

[Anonymous No.15785284]

>>15784735
But what if it was italianized or russianized or whateverinized

[Anonymous No.15785334]

[Anonymous No.15785430]

>>15785334
damn that looks dank. what kind of pie?

[Anonymous No.15785463]

>>15764748
Food looks good, bad plating probably a cold plate too

[Anonymous No.15785587]

>>15781949
>and there should never ever under any circumstances be anything green on a carbonara
Why?

[Anonymous No.15785873]

>>15785430
Mixed berry, strawberry, blackberry, raspberry, and blueberry. And an oat crumble top because I've never tried it before