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/ck/ - Food & Cooking

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19671838 No.19671838 [Reply] [Original]

First attempt. improvised recipe.

>> No.19671842

Started with country ham as the cooking fat before adding the ground beef btw

>> No.19671846

Looks like shit.

>> No.19671856
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19671856

unholy trinity

>> No.19671859

>>19671856
you’re supposed to cook the vegetables first

>> No.19671860
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19671860

>>19671859
Don’t tell me what to do

>> No.19671863

>>19671842
>Started with country ham as the cooking fat
Retard, you don't need to to add fat/oil to your cooking pan when your ground beef has fat already

>> No.19671868
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19671868

Master stock simmering away, will use later

>> No.19671874
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19671874

Will add this later too probably

>> No.19671892
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19671892

>> No.19671904

>>19671868
Looks like a perfectly good Filipino dish ready to enjoy

>> No.19671910

>>19671874
you're not going to add the milk r-right?

>> No.19671915

>>19671910
It's pancake batter.

>> No.19671943

>>19671915
why would you mix up an entire liter of pancake batter for this?

>> No.19671956
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19671956

I figure this is as good a place to post this as any. I bought some easy miso. I am underwhelmed by the flavour. It's nice, but subtle. So I am baking some chicken and cubes potatoes. I am going to add them in. The chicken and potatoes have been dredged in four year old expired flour, tabasco powder, garlic powder, teaspoon of msg, black pepper, and a drunk scoop of paprika. The potatoes have been packed with garlic butter in a foil log. The chicken is in a cast iron pan. I've put it in the oven at 400F for 43 minutes. Then let them rest for 15 minutes. The plan is to heat the miso and add the chicken and potatoes after they are cooked.

>> No.19671974
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19671974

Going to the store

>> No.19671976

>>19671943
Savoury pancakes.

>> No.19671978

This before the milk

>> No.19671981
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19671981

>>19671978

>> No.19671985

>>19671838
cat food

>> No.19671987

This thread is officially fucked.

>> No.19671989
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19671989

Deglaze and reduce

>> No.19671993
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19671993

Now the milk

>> No.19671997

>>19671989
Are you the anon who posts the egg on cast iron webm?

>> No.19672004

>>19671997
No, but I loved the omelet one I saw yesterday. His skillet has rounded sides

>> No.19672007

>>19672004
Your skillet has rounded sides...

>> No.19672008

It’s at the consistency I want so I’ll add the master stock

>> No.19672022
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19672022

>>19672008
Will use a fine mesh strainer

>> No.19672026
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19672026

Will let this simmer until the liquid all is gone

>> No.19672039

>>19672007
My walls are much steeper

>> No.19672070

>>19672039
Ok...
Turn your handle, it shouldn't be sticking out from the stove.

>> No.19672073

>>19672070
Thanks, just did.

>> No.19672094
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19672094

>>19672073
Looks like someone won't accidentally knock their pan off the stove.

>> No.19672098

>>19671838
What are you even trying to make op?

>> No.19672111

>>19672098
Dinner

>> No.19672137
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19672137

>>19671956
The potato is absorbing the broth too quicky. Should have been browned on the edges. The mix of miso and chicken stock works nicely. The colour is a lot nicer than the photos suggest.

>> No.19672149

>>19672137
>>19671956
>Tabasco powder
Did you just dehydrate the sauce and use the crumbles?

>> No.19672154

>>19671993
Why milk and not whole cream ?

>> No.19672178

>>19672154
I don’t have cream and I use milk for bolognese so I thought it could be applicable for this dish

>> No.19672183
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19672183

>>19672149
My bad. It was this garbage. Don't buy it. Both franks and tabasco are infinitely superior to this.

>> No.19672195

best thread on seekay

>> No.19672219

>>19672178
You should mix your milk with cornstarch/butter then. Milk is good, but it's too easy to overcook my slop with it.

>> No.19672246

>>19672219
Word, I’ll try that next time. Good advice.

>> No.19672533

Update: probably has to go another couple hours. Smells great. Taste is very unctuous

>> No.19672583
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19672583

N

>> No.19672632

i

>> No.19672657

>>19672183
I have never seen or heard of such a thing, what does it taste like? Does it have a vinegary tang that the sauce has or is it literally just the seasonings they put into the liquid?

>> No.19672812
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19672812

>>19672632
G

>> No.19672915

>>19671868
Anon your soup will never be a stock
Ywnbas

>> No.19672962
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19672962

Okay it’s getting towards what I want. Preheating the oven to 425

>> No.19672965

>>19672657
It tastes like disappointment. However I'm partial to the bottled hot sauce. I'm licking it off the back of my hand now. It tastes like sugar, cayenne pepper, paprika.

The ingredients on mine are different from those listed on the official website. Mine:
Sugars (corn maltodextrin, sugar). Cayenne Pepper Sauce solids (aged cayenne red peppers, vinegar, salt, garlic), Salt, Spices, Dehydrated garlic, Paprika Extract, High oleic sunflower oil, natural flavor, silicon dioxide.

The website:
CAYENNE PEPPER SAUCE POWDER (CORN MALTODEXTRIN, CAYENNE RED PEPPER, DISTILLED VINEGAR, SALT, NATURAL FLAVOR, GARLIC), CORN MALTODEXTRIN, SALT, SPICES (INCLUDING PAPRIKA), GARLIC, SUGAR, TRICALCIUM PHOSPHATE (TO MAKE FREE FLOWING), SILICON DIOXIDE (TO MAKE FREE FLOWING), AND EXTRACTIVES OF PAPRIKA.

>> No.19672969
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19672969

>>19672965 (me)
I don't taste any vinegar.
Captcha S4 MSG

>> No.19672971

>>19672962
Some slices of ginger could save this.

>> No.19672984
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19672984

>>19672971
Literally read my mind

>> No.19672996

I won’t share the hidden spice blend that I put in at the beginning but here’s the secret technique

>> No.19673004
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19673004

>>19672996

>> No.19673059
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19673059

Dough

>> No.19673078
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19673078

>> No.19673086
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19673086

>> No.19673091
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19673091

>> No.19673105
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19673105

>> No.19673135
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19673135

Butter, flour, Demi

>> No.19673171
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19673171

>> No.19673177
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19673177

>> No.19673214
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19673214

>> No.19673219
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19673219

>> No.19673225
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19673225

>> No.19673228
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19673228

>> No.19673234
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19673234

>> No.19673238
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19673238

>> No.19673313

I’d make this again but with potatoes carrots and peas

>> No.19673353

>>19671868
uma delicia

>> No.19673401

>>19673238
Funny, I just had a pot pie tonight as well. Handmade at a local farm stand, was delicious but over salted.
Quality thread, thanks oh pee.

>> No.19673559

Looks tasty anon I'd eat a slice
>>19673313
Good choice, I'd have mashed potatoes on the side.

>> No.19673582

>>19672183
>Both franks and tabasco are infinitely superior to this.
>Poasts Franks
I know whatcha meant tho, anon.
The other anon who asked about just dehydrating a sheet pan of Hot sauce was on the right track.
This is totally an option.
I'll bet it's much easier to powder if it's spread on some parchment or perhaps a silicone baking mat.

>> No.19673625

>>19672137
when did you make the pie crust?

>> No.19673629

>>19673238
im making my own pie crust. heard something about needing to pre-bake it before adding the meat and sauce? do i need to do that? and how long?

>> No.19673683

>>19673238
7 hours. I bet it was delicious. Way to go anon.
>>19673625
I'm a different anon. I hijacked this thread because I thought it wouldn't be finished and wanted to post my 3/10 meal. That's not pie crust. It's chicken skin :( sorry if I deceived you. I didn't expect op to deliver. And OP delivered spectacularly.

>> No.19673854

>>19673238
Came together really well anon. Looks great. My only complaint is that you did a shitty job of chopping the veggies. Very uneven. >>19671856

>> No.19673872

>>19673091
>carving the time stamp into the crust of a meat pie
Now that’s something I’ve never seen before

>> No.19673883

>>19673683
Lmfao. Nice. That legit looked like a pie crust.

>> No.19674910
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19674910

>>19673238
looks nice

>> No.19675245

>>19673238
would eat/10, nice thread

>> No.19675793

>>19674910
I love hot chubby girls in tight clothes

>> No.19675805

>>19671868
mmm compost bin juice

>> No.19676736

>>19675805
it's clearly stock you contrarian cooklet dumbfuck

>> No.19676786

>>19671868
lol wtf

>> No.19676799

>>19674910
that's not in my language but I used to know a girl that looked just like that

>> No.19676802

>>19671838
10/10 thread OP

>> No.19676848

>>19673629
nah I made the pie dough and stored it in the freezer. just took it out, unrolled it, put it back in the freezer then just layered over top when the pan was cooli-ish to handle, covered with egg wash, sprinkle with maldon salt, Iand put in oven at 425. i can't remember the time, i'd say check every 5-10 minutes until GBD.

>> No.19677007

>>19671856
Onions celery shallots?

>> No.19677892

>>19673214
>>19673091
Holy BASED

>> No.19678262

>>19677007
onion, leek and shallot.