Prove you faggots even cook

[Anonymous No.18591682]

>Picrel
Progress, boiled carrots, steamed broccoli, Cajun pork chops. Post dinner

[Anonymous No.18591694]

This is how you /ck/ - Food and Cooking

[Anonymous No.18591709]

>>18591682
Chicken curry. Made a roux like ya make for gumbo, followed by onion, garlic and ginger, used S&B curry powder, added cut up chicken thighs, covered and cooked for a bit.
It’s food, I enjoy it, I should’ve bought veggies to go in it but I was surprised I cooked anything for myself at all. Baby steps.

[Anonymous No.18591787]

>>18591682
I think that's overcooked by now.

[Anonymous No.18591795]

>>18591709
that looks really fucking good

i had to type the captcha 4 times to tell you that

[Anonymous No.18591808]

Cooked these bad boys not too long ago.
My dumpling folding game fucking sucks but they were delicious. Fed three with enough leftover for the next day for me.

[Anonymous No.18591835]

>>18591795
no you had to mistype the captcha 3 times and typed it correctly once

[Anonymous No.18591845]

>>18591835
They often lie about you getting it wrong just to annoy you. Like how you don't know you're banned until after you've done captcha work.

[Anonymous No.18591900]

i havent made anything worth posting in recently 2bh so heres some roast pork from a while back. i ended up using it for tacos.

[Anonymous No.18591909]

>>18591795
I appreciate the effort! It tastes better than it looks, I really like the gumbo-toasted roux base. Gonna start more rouxs like that when I've got the time for it.

[Anonymous No.18591911]

are you using pierogi as a side?

[Anonymous No.18591913]

nice pans faggot

[Anonymous No.18591914]

>>18591709
try making chicken tikka masala, easy and delicious

[Anonymous No.18591926]

>>18591911
Side? I just eat two mains with vegetables I guess if you want to get technical
>>18591913
yeah they're fucking trash

[Anonymous No.18591931]

>>18591926
i'm just used to eating them as a meal so a find it a bit strange. what kind of filling do they have?

[Anonymous No.18592366]

>>18591682
I tossed some ckichen today and it made some fire and a cool whoosh noise.

[Anonymous No.18592409]

>>18592366
Do you gopro your entire life?

[Anonymous No.18592453]

>>18592409
no. I recorded it cause I talk about cooking with my mum

[Anonymous No.18592460]

>>18591914
I have, it is good, but wasn't feeling indian curry.

[Anonymous No.18592474]

>>18591682
year old turkey boiled and shredded topped with yellow sriracha

[Anonymous No.18592567]

>>18592474
it was too grim to eat

[Anonymous No.18592585]

>>18591682
Shin black ramen, smoked brisket I smoked myself.

[Anonymous No.18592606]

>>18592474
i do this with the turkey carcass after thanksgiving but not a year later lmao

[Anonymous No.18592613]

>>18591682
making goyslop doesnt count as cooking

[Anonymous No.18592622]

>>18592585
how long you smoked it?

I myself just recently smoked a brisket in a kettle grill and although smoke flavor was there the brisket had to be finished in the oven to reach 200 degrees as it couldn't reach it after 14 hours of variable temperature fluctuating smoking

[Anonymous No.18592657]

Mom in bed no way I'm leaving the house just to go to the store methinks peels and frozen peas is good dinner

[Anonymous No.18592663]

>>18592585
>ramen
where's the broth

[Anonymous No.18592665]

>>18591709
Is that a lead painted plate?

[Anonymous No.18592667]

>>18592622
About 20 hours for a 13 pounder. First fiveish hours I'm doing low and slow at like 160 degrees, then after that I go up to 225.
Big pieces of meat hit a stalling point at like 170 degrees, you can do what is called the Texas crunch which you wrap it in tin foil or butcher paper, this helps break that hump. Or you just let it sit and sooner or later it will break that stall and keep climbing. Here some pork shoulders I did.

[Anonymous No.18592672]

>>18592657
You have a naughty mommy. She needs to care for her good boy.

[Anonymous No.18592675]

>>18592663
I don't care for the broth, I like the spice packet (Not the soup broth that has all the sodium) to stick to the noodles, not get watered down with broth.

[Anonymous No.18592684]

>>18592675
It's not ramen without the broth

[Anonymous No.18592693]

>>18591682
why? so you can exploit my photo metadata and datamine me? nah. I don't care if you think I can't cook as some anonymous poster on an Edokko etching board.

[Anonymous No.18592697]

>>18592684
Then call it a stir fry, but the noodles is still shin black ramen.

[Anonymous No.18592699]

>>18592665
I hope so, but it's probably not old enough.

[Anonymous No.18592702]

>>18592697
Acceptable, was just joking to begin with. I can't get black over here for some reason

[Anonymous No.18592707]

This thread just proved why I will never take advice from you faggots

[Anonymous No.18592712]

>>18592702
I've had people flip their shit because I've called it ramen. Where you at that you can't get black?

[Anonymous No.18592716]

>>18592707
mine >>18591709 was good. What are you cooking big guy?

[Anonymous No.18592724]

>>18592712
Hey if I can't call my chili with beans a chili what right do you have to call ramen without broth ramen? Not that anyone should care but damn these topics get too much shitflinging here
Germany. I have no idea why, I get a pretty wide variety but I can neither get it at local asia stores nor fucking amazon. I mostly make my own broth (albeit with powdered konbu/bonito dashi) these days but I would like to try the shin black once. Oh well

[Anonymous No.18592788]

>>18592724
That is chili though. Don't let the homosexuals get into your mind and tell you it's not.
That sucks you can't find it in your part of the world. Its really great, one of the few ramens that I would actually have the broth (Only on very rare occasions) it has some nice spice to it. Another reason I don't do broth is cause I tend to throw a lot of extra things into the noodles, whole onion, meat, veggies, so I don't want broth to fill me up.
Got a burner email? I'd be down to send you a pack.

[Anonymous No.18592798]

>>18592788
Oh I'll probably ask an American buddy of mine to send me a pack for our annual christmas exchange, thanks for the offer

[Anonymous No.18592809]

>>18592453
Wholesome

[Anonymous No.18592813]

Big bowl of spaghetti and meatballs on a cold, snowy night.
>>18591709
Lookin good.
>>18592474
King.
>>18592667
Oh baby.

[Anonymous No.18592815]

>>18592798
No, you must take my noodle and enjoy it! Lol, as long as you get to try it is all I want.
Here is some burnt ends I was making.

[Anonymous No.18592824]

>>18592815
Here is my chili I made for a get together btw, which I also did in the smoker. Entire pan was gone in like 2 hours.

[Anonymous No.18592843]

>>18592813
Sometimes a simple dish like Spaghetti n meatballs is all one needs.
>>18592815
>>18592824
Another dish. Spatchcock chicken that I also did the smoker, cranked it up at the end to crisp the skin. Had the chicken above the carrots, potatoes, onion with chicken broth, so the drippings got into that, I did let those cook a bit longer to make sure any thing was cooked out of it.

[Anonymous No.18592886]

>>18592366
Omg, are you the ground beef strainer guy?

[Anonymous No.18592890]

[Anonymous No.18592920]

>>18591909
Based. We have to bring more of those french techniques into all of our cooking, the rouxs are really worth it

[Anonymous No.18592967]

Making a curry

[Anonymous No.18592998]

Goat saag

[Anonymous No.18593013]

>>18592998
Paprika, turmeric, cumin, coriander?

[Anonymous No.18593031]

>>18591682
>heating up pre-made perogies
>sticking brocolli in a pot with water
>putting sliced pork in a pan
Ahh yes very impressive cooking, I am astonished by your skill

[Anonymous No.18593037]

>>18591682
I use Knorr Stock Pots.

[Anonymous No.18593038]

>>18593037
It's your choice

[Anonymous No.18593106]

>>18592967
Curry complete

[Anonymous No.18593113]

>>18592998
Undercooked

[Anonymous No.18593123]

>>18593013
>Paprika
Cayenne, actually.
I'm probably going to switch to paprika next time, though.

[Anonymous No.18593130]

>>18593113
Here. This was the final result.

[Anonymous No.18593132]

>>18593123
Why? Paprika is too subtle and doesn't add heat.

[Anonymous No.18593157]

>>18593130
Overcooked

[Anonymous No.18593162]

>>18593132
The final heat was a little bit more than I prepared for.
It was great, but subtle is what I'm used to for saag since I've always had in the past since [EXTRA MILD FOR WHITE PEOPLE] is what I've been served in the past and that's really what I was trying to target since i was planning to share it with family.

[Anonymous No.18593166]

>>18593162
Kinda fucked up this post with a part I forgot to delete, but you get the idea.

[Anonymous No.18593173]

>>18593166
Use less cayenne lol, or use generic ground chilli. Did you add Garam Masala?

[Anonymous No.18593185]

>>18593173
>Use less cayenne lol
Well yeah, zero is less than any. Makes sense to me to start from the bottom and test upwards next time.

>Did you add Garam Masala?
Premade, yeah.
Curries and the like aren't my specialty. I'm kinda dipping my toes at this point to be honest.

[Anonymous No.18593200]

>>18591682
looks bland as fuck. in a few days im putting dijon on picrel and cooking it for a birthday party.

[Anonymous No.18593223]

>>18593200
Use wholegrain

[Anonymous No.18594096]

>>18592886
no, sorry. I prefer my meat unstrained

[Anonymous No.18594199]

>>18591808
what's in them.

[Anonymous No.18594216]

>>18591682
I can't. I left for less than a week and the kitchen is such a fucking mess I can't cook. I posted in the group chat saying we need to clean it up together and nobody's replied.

[Anonymous No.18594667]

I'm really into ramen

[Anonymous No.18594681]

I cooked this steak last night. A perfect medium rare new york strip

[Anonymous No.18594956]

>>18594216
That's OCD. Normal people can cook alongside clutter.

[Anonymous No.18594968]

>>18594956
Bitch there is no "alongside"

[Anonymous No.18594974]

first pork loin on the smoker, could've been better and i sliced most of it too thick but nobody complained
smoked with hickory and oak, served with a brazilian vinegar sauce, used the leftovers for ramen, curry and pasta sauce

[Anonymous No.18595079]

>>18594968
There is if you take 20 seconds to shuffle a couple of things.

[Anonymous No.18595127]

>>18595079
No. No there isn't, anon. There are two full yet not tied up bin bags right in the centre of the floor and used pots and pans and plates and bowls and cutlery and cutting boards clutter every single available surface. I could clean it, but then I'd be cleaning the kitchen for them; I want them to help me clean it.

[Anonymous No.18595142]

>>18595127
that's what my kitchen is like right now and im still bouta make it messier for this dinner

[Anonymous No.18595163]

>>18591682
>boiled carrots
>steamed broccoli
you call that cooking? a down syndrome person can do that

[Anonymous No.18595166]

>>18592665
I hope not, have the same plates as anon that I inherited from gf's grandma

[Anonymous No.18595175]

>>18595166
>grandma
it's lead paint breh

[Anonymous No.18595180]

>>18591682
No sosse?

[Anonymous No.18595194]

pho
altough i haven't cooked in months because of covid, depression and alcoholism

[Anonymous No.18595207]

>>18595142
Based.

[Anonymous No.18596375]

>>18595163
Downies can cook

[Anonymous No.18596805]

i made a lemon pepper pork tenderloin for dinner :^)

[Anonymous No.18596806]

>>18595194
looks good anon, same boat.

[Anonymous No.18596850]

>>18594681
>overcooked exterior grey layer
>not fully seared
>low quality cut to begin with
ngmi

[Anonymous No.18596864]

>>18591682
shit
>>18591694
shit
>>18591709
ok
>>18591808
ok
>>18591900
ok
>>18592366
shit
>>18592474
shit
>>18592585
shit
>>18592657
shit
>>18592667
ok
>>18592813
ok
>>18592815
shit
>>18592824
ok
>>18592843
good
>>18592890
shit
>>18593106
shit
>>18593130
good
>>18593200
nice, good luck
>>18594667
shit
>>18594681
nice
>>18594974
good
>>18595194
good
>>18596805
good

[Anonymous No.18596874]

>18596864
didn't realize how much bait could fit in one image, let alone one post.

[Anonymous No.18596974]

Chicken and sausage gumbo I made at work a while ago.

[Anonymous No.18596976]

>>18591682
You are out of your fucking mind if you think I'm gonna post personal pictures on the internet

[Anonymous No.18596988]

>>18596974
Also last year's Thanksgiving turkey. I use some method I saw on a Gordon Ramsay video like ten years ago where you season softened butter and rub it under the skin to make the breast get less dry. I use the same method on roast chicken too and it always comes out good.
/blog sorry i never get the chance to post about cooking anywhere

[Anonymous No.18597001]

>>18596864
This is the saddest picture I've seen in years...

[Anonymous No.18597005]

>>18596974
>didn't brown the sausage
>"""roux""" is chicken broth-brown, if it was ever a roux to begin with
>no visible bell pepper or celery whatsoever, possibly some onion
>little spattering of what might be some kind of cajun spice or possibly just black pepper
this is fucking garbage, like literal fucking trash and you took a picture of it

[Anonymous No.18597009]

>>18597005
You're incorrect about all of those actually.

[Anonymous No.18597018]

>>18597009
how the fuck can you look at that sausage and think it was browned. at all. how the fuck can you look at the color of the roux and say it's not light as fuck. how can you not look at everything, altogether, and say that there's literally no bell peppers or celery whatsoever. there's none. how can you look at that and not realize that gumbo is a soup, and you treated it like curryrice. you're fucking stupid for calling that gumbo. if you invited me to your house, opened a nice bottle of something, enjoyed a cigar, and then sat down to eat and you served me that after telling me it was gumbo i would literally spit in it and then throw it in your face and slap your wife.

[Anonymous No.18597021]

>>18597005
bro, I made a slop o shit gumbo based japanese curry here >>18591709 and >>18596974 looks better than mine.

I think they did alright.

[Anonymous No.18597026]

>>18597018
Because I was there making it in real life and I did those things. I didn't have bowls either so I had to use a plate. You're pretty angry man.

[Anonymous No.18597031]

“mac” (rotini) & cheese with broccoli, mushrooms, and kielbasa. gonna drink too probably

[Anonymous No.18597052]

>>18597026
>https://www.youtube.com/shorts/YfFxPD5XhwQ
this is the gumbo I made yesterday. notice the clearly browned sausage. notice the inclusion of the necessary three veggies of cajun cooking. notice based malcolm in the middle in the background. notice how fucking weak your shit looks in comparison

[Anonymous No.18597060]

>>18597052
watery. You also linked to a short which condems you to 200 years of being stoned to 'death' by middle eastern zoomer virgins.

[Anonymous No.18597063]

>>18597052
>Thin as hell
>Raw celery cut big as fuck
You had me going for a minute there, I almost thought you were serious.

[Anonymous No.18597071]

>>18597060
literally cooking it in the vid, you can hear the stove running. much thicker when it cools, which you'd know if you actually cooked.
>>18597063
again, you'd know if you knew. further, the fact that you think you "cook" celery before you put it into a gumbo to simmer with the rest is, honestly, astonishing. great job

[Anonymous No.18597112]

oh /ck/ how are you all such based cooks? I'm literally getting hungry rn

[Anonymous No.18597133]

>>18597071
This is the best troll I've ever seen. If it's not then I'm having a pretty good laugh anyway. You really showed me with the inclusion of a few burnt pieces of sausage in your Gumbo.

>further, the fact that you think you "cook" celery before you put it into a gumbo to simmer with the rest is, honestly, astonishing. great job
After I saute the sausage I cook the veg down then pour in broth. While that comes to a boil I make roux. Since I was doing it at work and still needed to do other shit I used a method where I make a roux by baking flour for 15-20 min and then mix it with oil and cook it for another five or so. The time crunch is why I saute before broth, I'll let the Gumbo stew anyway but I still want it edible asap. This cuts the raw flour flavor you get from an uncooked roux at the cost of it not being as dark as if you were to babysit a pan of roux on high for 15 minutes. Once you mix it in while the broth boils you have instant thick Gumbo. I make chicken stock from scratch so I just cook the chicken I took off the bones and throw it in.
My seasonings are a little plain honestly but they work fine. Salt, pepper, paprika, cayenne and garlic powder are usually what I go for. What do you think I should do to make it better?
I think a takeaway for you should be that Gumbo is a very diverse dish and whoever makes it has their own unique way. It was food made by Louisiana poors throwing whatever they could into a soup. Everyone I've met in Louisiana has their own way of making it, my way is different from other family members I have and different from my friends. Maybe stop being a purist about a dish that boils down to poorfags throwing shit in a pot.

[Anonymous No.18597172]

>>18597133
it's not throwing shit in a pot. you need to saute the sausage, saute the shrimp, and then saute onion + garlic (at the end). then deglaze with balsamic or wine, then add stock and throw everything back in (likely you've already cooked the chicken before, I cook a whole one the night before). you say you cook the sausage and then the veg, but that's impossible because onions need some time and the sausage is untouched. i have no idea what kind of roux you're making, extremely confusing, roux is roux and you make it separately and then add it in. don't get how you're baking fucking flour first, how the hell does that work? and cajun seasoning is cajun seasoning, you're clearly not using that and the fact that you think mentioning fucking "garlic powder" on /ck/ imagining you won't get bodied is pathetic. they don't work fine, that's a fucking bland dish you've made and it shows, and again, acting like anything other than "raw celery" exists is hilarious. there's no cooked celery. celery doesn't cook. it's not a fucking onion, retard. i hope maybe you get some idea from my critique but i imagine me calling you a retard ruined that, but fuck man, just because something was born of poverty doesn't mean it makes sense to cook it like an idiot. we used to serve lobster to prisoners, but the staff just boiled it to fuck first, totally different than how it's served now, dipshit.

[Anonymous No.18597175]

>>18597172
adam ragusea says white people food doesn't matter and I should just add beans to whatever dumbshit process you said and eat my tomato bean gumbo

[Anonymous No.18597176]

>>18597172
>and cajun seasoning is cajun seasoning, you're clearly not using that
Everything I said is what goes in most cajun seasoning bottles retard.

[Anonymous No.18597177]

>>18597175
my cock said you have a pretty mouth

[Anonymous No.18597181]

>>18597172
>>18597175
also, forgot to attach

[Anonymous No.18597194]

>>18591682
I cook, but I don't always take pictures of my food. Made some simple salmon tonight as I'm moving and have a newborn to take care of. Here's proof from the past.

[Anonymous No.18597203]

>>18597172
>acting like anything other than "raw celery" exists is hilarious. there's no cooked celery. celery doesn't cook.

[Anonymous No.18597237]

>>18597181
Daddy Gusea is a absolute cutie and I'm tired of pretending that he's not

[Anonymous No.18597398]

Kind of a lazy meal but it was pretty good

[Anonymous No.18597415]

>>18597398
Fuck am I looking at?

[Anonymous No.18597419]

>>18597398
nice pasta salad

[Anonymous No.18597427]

>>18597415
packaged gnocchi with chopped red pepper (bell).
flavor, 0
Hoteping jews' goyslop 100

[Anonymous No.18597484]

>>18597398
Why is there shit stains in your bowl? Are you eating out of the toilet you nigger?

[Anonymous No.18597575]

>>18597398
Good looking pasta, but pepper is chopped too large and some pancetta would really help.

[Anonymous No.18597710]

>>18597427
Fuckin mr lah dee dah over here

[Anonymous No.18597760]

>>18597172
>celery doesn't cook
fuckinf retard

[Anonymous No.18597771]

[Anonymous No.18597932]

any pernil enjoyers?

[Anonymous No.18597969]

I bake more then I cook, but I tried making pork katsu for dinner.
Here's some recent stuff.

[Anonymous No.18597978]

>>18597969
>I bake more then I cook
If it gets above 145f, that means it's cooked.

[Anonymous No.18597988]

>Can't get below 198lbs
I don't understand

[Anonymous No.18598107]

>>18597988
I'd eat that four times and still not be satisfied.

[Anonymous No.18598116]

[Anonymous No.18598119]

>>18596864
>freezer burned turkey
>shit
thx capt obv

[Anonymous No.18598147]

>>18591808
Fucking disgusting, I can just tell those dumplings had super thick wrapping

[Anonymous No.18598313]

>>18592843
dat asss

[Anonymous No.18598324]

>>18596864
Wasn't it five before? Did the cat eat one?

[Anonymous No.18598336]

>>18597172
you're so based

[Anonymous No.18598430]

>>18596864
and the fuck are you eating? undercooked bacon with chopsticks?

[Anonymous No.18598465]

[Anonymous No.18598480]

>>18592453

[Anonymous No.18598506]

>>18598116
that's mildly interesting, does it have a name?

[Anonymous No.18598511]

>>18591682

[Anonymous No.18598551]

>>18598506
Its just potatoes cut in a spiral i dont think it jas a name

[Anonymous No.18598611]

>>18598511
coooooorrrrrr looks lovely xx

[Anonymous No.18599257]

>>18598324
Always four, my friend.

[Anonymous No.18599263]

I can cook, but only when I'm alone.
My family always thought I was shy about cooking but I really wasn't. I just get stressed to an unreasonable degree when people are around me and I'm cooking. So much so that I have to hold myself back from braining them with a skillet.
If anyone knows why that happens or how to fix it, I'd be happy to hear it.

[Anonymous No.18599493]

>>18599263
You care too much. Aint no simple or easy way to solve that.

[Anonymous No.18599522]

>>18599263
Hate it when they stand right behind me while I'm at the fridge.

[Anonymous No.18600043]

>>18591682
i made chicken dopiaza last night. it was a touch under spiced but still really good. i also made some hummus but forgot to snap pics.

[Anonymous No.18600050]

>>18599263
>>18599493
Lithium pills.

[Anonymous No.18601183]

Made chicken and veg soup today.

[Anonymous No.18601236]

>>18591682
butternut squash soup from last night. I guess it's basically a curry but whatevs

[Anonymous No.18601248]

>>18592453
nice

[Anonymous No.18602030]

>>18600050
Doesnt solve anything. You just put the problem on the shelf for tomorrow to deal with.

[Anonymous No.18602045]

>>18602030
Not if you don't run out of lithium pills.

[Anonymous No.18602065]

porrig
oats in homemade bone broth with soy sauce and rice wine, sauted veggies
there are two eggs at the bottom
that red dollop is gochujang paste

[Anonymous No.18602073]

I'm making a bastardised version of niter kibbeh rn with western ingredients

[Anonymous No.18602213]

>>18602065
This the most fucked up porridge I've ever seen homedog.

[Anonymous No.18602245]

>>18602065
this is not porridge anon wtf

[Anonymous No.18602252]

>>18602073
Also here's some other shit I've made in the past since the niter kibbeh looks like shite when it's cooking

>>18592665
Kinda concerned about this desu. No idea when I got these plates so I'm gonna put them in the cupboard until I can check if they have lead

[Anonymous No.18602284]

>>18602045
>no you dont understand you have to take magic pills for the rest of your life

[Anonymous No.18604124]

[Anonymous No.18604150]

>>18591682
>He uses a electric stove lmfao

[Anonymous No.18604171]

>>18602284
I think you really should.

[Anonymous No.18604192]

>>18604124
Is that japanese curry? Is it really that good?

[Anonymous No.18604214]

>>18604192
No curry. It’s just regular beef stew.

[Anonymous No.18604222]

made chicken parmesan
i don't take pictures of my food though cause i'd rather eat it
making crack pie tonight

[Anonymous No.18604565]

Made teriyaki sauce (soy sauce, sake, mirin, garlic, ginger) a while back. I accidentally added the cornstarch slurry too early so it's under reduced. Haven't used it since making it cause it's a little too alcohol-y and the sweetness didn't come out enough. Is there a good way to fix this since it's already thick? Idk if putting it back in a pan is a good idea?

[Anonymous No.18604759]

>>18604192
>that good
why did you put "that" there. is jap curry famous, or something?

[Anonymous No.18604845]

>>18604192
>>18604759
It's very basic. I like it because it's fairly nice for the low amount of effort needed

[Anonymous No.18605262]

i dont cook i buy a rotisserie chicken every day

[Anonymous No.18605287]

>>18591682
>Metal tongs on non-stick pans
Living dangerously.

[Anonymous No.18605291]

>>18592622
>had to be finished in the oven to reach 200 degrees
lrn2 snake method

[Anonymous No.18605353]

Yelloweye rockfish and lingcod I caught myself

Made fish tacos with a lovely mango salsa

[Anonymous No.18605456]

>>18591682

[Anonymous No.18605486]

>>18596864
Damn, you're gay as shit. A bowl of cereal is more exciting than the shit you posted.

[Anonymous No.18605495]

>>18605456
This guy fucks.

[Anonymous No.18605513]

>>18591808
you need to tell us whats in the dumplings lol

[Anonymous No.18605520]

made some noodles for lunch

[Anonymous No.18605995]

>>18597988
>>Can't get below 198lbs
>I don't understand
Maybe it's got to do with that puddle of grease in your soup.

[Anonymous No.18606193]

>>18604171
No thanks, you can have them all

[Anonymous No.18606235]

>>18605353
nice. whats the salsa recipe?

>>18605456
clean eating done right. nice color on the skin too.

>>18605520
looks good. what kind of broth is it?

[Anonymous No.18606257]

>>18606235

I use a ripe mango so it's extra sweet and mix just a bit of diced red peppers, red onion, and cilantro, then top it with freshly squeezed lime which also helps it keep in the fridge if you want extra for chips. The fresh red peppers are optional and you really don't want to overdo it, I'd say go with a ratio of 70% mango, 20% onion, 10% red bell pepper. A few red pepper flakes too just to give it a bit of a kick, and you can always add or substitute fresh jalepeno with the bell pepper depending on how spicy you like your salsa.

I used a cabbage and sour cream slaw as well so it wouldn't end up being too sweet.

[Anonymous No.18606258]

Mussels were on sale

[Anonymous No.18606265]

>>18606258
Fried the leftovers for a sandwich the next day

[Anonymous No.18606283]

>>18597172
>don't get how you're baking fucking flour first, how the hell does that work?
It isn't something I've ever heard of but it sounds like a good idea to be honest. That way you can do other stuff while it bakes and when you make the roux yuo instantly get a dark one, instead of babysitting a roux for 25 minutes. That guy sounds like he knows what he's doing and you sound like the only clue you have is how to follow instructions.

[Anonymous No.18606288]

>>18597172
>anon describes the exact spices he uses which happen to be what cajun seasoning is
>this anon replies with anger at his use of garlic powder as if he has no idea how to actually deconstruct the methods or ideas of what he's making

Yeah you're fucking clueless dude. You can follow a scrip, well-fucking-done, meanwhile the other dude actually understands the fundamentals of what's happening.

[Anonymous No.18606300]

>>18606257
cool, simple enough. those are pretty much the same guidelines i use for regular tomato salsa. i think a touch of chipotle would work really well with the sweetness as well.

[Anonymous No.18606319]

I really like to make my sausage gravy half sausage half chorizo.

[Anonymous No.18607497]

>>18606300
That's a really good suggestion, never thought of that.

[Anonymous No.18607522]

>>18606193
You need it.

[Anonymous No.18607533]

Don't wanna make a thread for it but, do you guys have any tips for a beginner? I mean, a "Haven't even peeled a potato in his entire life"-tier beginner. I kinda have to learn how to cook but even the simplest recipes I've looked up online feel overwhelming

[Anonymous No.18607941]

>>18592998
>>18593130
Cool
>>18602073
Also cool. I was thinking of doing the same because I want to make kitfo at home. Curious about what spices Anon is using.

>>18601236
>>18595194
Also nice

[Anonymous No.18608135]

>>18607533
Start out with the simple stuff. Eggs, pasta, rice, chicken breast, etc. Cook a lot, build up fundamental knowledge, learn what you did wrong when you fuck up and what you did right when you do well. It's a lot of trial and error plus your own research. Basically, you get back what you put in.

[Anonymous No.18608205]

>>18608135
Thanks anon. What actually "scares" me is not cleaning whatever vegetables I'm gonna cook correctly and pretty much anything that involves heating up oil, I'm pretty sure I can boil some pasta or rice at the very least.

[Anonymous No.18608218]

>>18591682
>stainless tongs on a non-stick skillet
>Prove you faggots even cook
SAD

[Anonymous No.18608226]

>>18597988
needs pepper. lots of pepper

[Anonymous No.18608239]

>>18591682
Lamb offal flatbread, garlic and chilli sauce, pickled shallots.

[Anonymous No.18608264]

>>18608205
Scared how? Of getting sick and accidents? Don't worry too much about that. It takes quite a bit to get sick from food granted that your immune system is fine and you'd have to be really careless for something like an oil fire to happen.

>>18608239
that looks amazing, good shit.

[Anonymous No.18608269]

Roast turbot, brown shrimp and caper butter, chard, fries and tartar sauce

[Anonymous No.18608282]

>>18608264
>It takes quite a bit to get sick from food granted that your immune system is fine
Noted
>for something like an oil fire to happen
Guess I got PTSD from watching one when I was younger and visited some relatives lmao. Will probably start with a simple tomato sauce for spaghetti and go from there.

[Anonymous No.18608290]

>>18608218
>Gives a shit about scratching the Teflon on a ~$15 pan.

[Anonymous No.18608298]

>>18592813
YES

[Anonymous No.18608317]

>>18598511
Absurdly based

[Anonymous No.18608351]

tasted pretty good.
Camera is fucky, but the roast is med.(I wanted med rare, but i had it rest too long, or cooked it maybe 3 minutes too much, since carry over pushed it into med)

[Anonymous No.18608355]

>>18608290
Eh, its still valid. If you take care of teflon you can get 3-5 years, but once its scratched(even if its brand fucking new) it really should be replaced.... So there never is a good excuse for metal-on-nonstick unless you're already trashing the pan.

[Anonymous No.18608376]

>>18608290
manufacturers literally say you will get cancer if you use their pans scratched..

[Anonymous No.18608379]

>>18608205
If you're not immunocompromised you'll be fine. Literally just rinse veggies under water and dry with a towel and you're good.

Meat you wanna be sure reaches the right temp. But you can just use pre-cooked ingredients at first until you learn how to look for color changes or get a meat thermometer. Ground meat should fully brown, pork should go white all the way through usually. Steak really only has to have the outside seared to be safe enough, chicken should go white and juice coming out should be clear when you press on it, etc.

>Deadass easy recipe my momma used to make:
>Get some chicken breast on sale and a can of golden mushroom soup.
>Put the breast into an oven safe dish.
>Pour entire can of soup over it.
>Bake at 375°F for like 25 minutes.
>Done.

[Anonymous No.18608381]

>>18597018
you sound like an insane person

[Anonymous No.18608393]

>>18608379
>immunocompromised

[Anonymous No.18608402]

>>18608376
>Implying you're not getting cancer from those manufacturers poisoning your local water supply with PFAS anyway.

[Anonymous No.18608406]

>>18608379
>immunocompromised
Sorta, I'm on immunosuppressive meds but that's basically just to bring my system down to normal levels, it's not like I have to wear a mask 24/7 or I get sick or anything.
>chicken breast
I've seen that being mentioned quite often when it comes to beginner recipes so I'll definitely go for it one of these days, thanks anon.

[Anonymous No.18608415]

>>18608393
Thanks for the (You) fag.

>>18608406
Good luck on your journey homie.

[Anonymous No.18608431]

Baked mac for dinner, and lunch for the week. And what I'm making in a couple days for Thanksgiving.

[Anonymous No.18608436]

>>18608355
>Not just using cast iron like a real man.

[Anonymous No.18608470]

>>18608376
>you scratched off 0.001mm2 of the pan's surface
>"Oops sorry, not our fault you got cancer, we warned you!"
Plot twist, you'll get cancer from them either way

[Anonymous No.18608505]

>>18608376
Carcinogenic shit shouldn't be on cookware in the first place.

[Anonymous No.18608535]

>>18596864
holy fuck i remember you

but now i am older and wiser and less impressed by your antics

[Anonymous No.18608597]

>>18598465
What are the reddish things?

[Anonymous No.18608759]

>>18608535
Just enjoy the memories and the fun times we all had together.

[Anonymous No.18609479]

Last night. Steamed veggie bag, minute rice, frozen chicken tendies, and “piccata” sauce. I didnt have flour so i used pancake mix to lightly coat the chicken. I didnt have heavy cream, lemons, or veggie/chicken broth so i used campbells cream of chicken with some butter and olive oil in the same pan i fried the chickens. I used lemonade to break down the thick cream of chicken and whipped it vigorously in the pan but it still came out as oily globs. Finally i tossed the chicken back into the pan with some capers and a dash more lemonade to finish. I left 2 pieces out of the sauce because i wanted a control for the experiment. It tasted amazing but i later found out that theres 3grams of MSG in the cream of chicken can so thats probably it.

[Anonymous No.18609497]

This was another experiment i did, i wanted extremely tender chicken so i pineapple tenderized a thick chicken leg for 5 hours, then i yogurt marinated it for 18 hours with a onion and garlic powder mix and nonfat greek yogurt. Finally i pickle juice brined it (grillos) for 24 hours. After patting it dry I air fried the chicken. It was incredibly moist on the inside but it wasnt very tender. Additionally it had an overwhelming pineapple smell and tasted very sweet despite the pickle brine. It was almost gag inducing how much the flavor changed to this pungent pineapple vanilla flavor, but the skin was at least salty like pickles. I didnt finish eating it because i dont like the taste of pineapple.

[Anonymous No.18609500]

Cajun Duck Alfredo

[Anonymous No.18609521]

>>18597194
You gotta elaborate on that dish immediately beneath your boules anon, I'm intrigued.

[Anonymous No.18609563]

>>18597398
Grub worm pasta

[Anonymous No.18609604]

>>18608269

Jesus help me I'll be your personal ass boy for a taste of that

[Anonymous No.18609607]

Making paella

[Anonymous No.18609678]

[Anonymous No.18609716]

[Anonymous No.18609721]

>>18609678
More
I'm almost there

[Anonymous No.18609773]

>>18609721

[Anonymous No.18609784]

[Anonymous No.18609797]

[Anonymous No.18609817]

[Anonymous No.18609839]

time to hit the clock at the ol' goyslop factory.

[Anonymous No.18609847]

>>18609839
after i eat this steak that i burnt

[Anonymous No.18609999]

>>18609839
gonna coom

[Anonymous No.18610005]

>>18609839
did i seriously just waste quads on you trying to reply to the paella guy

[Anonymous No.18610020]

cooked myself some black pepper noodles

[Anonymous No.18610027]

>>18591682

[Anonymous No.18610054]

>>18592998
Spinach and meat curry is excellent. I made chicken palak with 2 different recipes and they both turned out great. hopefully I'll be making a lamb version soon.

[Anonymous No.18610104]

This was the last steak I cooked

[Anonymous No.18611265]

Goddamn it, I'm hungry. I'm going to scramble some eggs.