My random food and cooking pictures.

[Anonymous No.19986606]

Just posting some pictures of my cooking. Starting with a chicken leg, boiled oats, curry sauce and veg. The legs ended up being in the oven for almost two hours, because I had some other things to take care of and the temperature got quite low, but at the end, it was very tender.

[Anonymous No.19986613]

[Anonymous No.19986618]

I put some cayenne pepper etc. on the skin and it was quite good. The curry sauce was spicy with sambal oelek and other things, but the key to success was finishing it with cinnamon.

[Anonymous No.19986619]

Don't care, didn't ask, and you're gay.

[Anonymous No.19986620]

Today I made a flatbread out of yogurt. It turned out nice.

[Anonymous No.19986626]

>>19986619
Oh no, im offended.

Anyways, I had the flatbread with some red onion and a mayo that I made with a lot of raw garlic.

[Anonymous No.19986633]

Fried rice.

[Anonymous No.19986648]

>>19986606
nice i've never seen barley on /ck/ before

[Anonymous No.19986661]

>>19986648
Ah... oops, I called it oats, but yes, it is indeed barley.

[Anonymous No.19986665]

Here is a lamb I made on earlier this week.

[Anonymous No.19986679]

>>19986648
Barley is a great option. It is cheap and tasty. It just takes a bit of time to cook, but it is nowhere near as precise as rice. Throw barley into salted boiling water, boil for 35 - 40 minutes, drain and eat.

[Anonymous No.19986683]

Cheesecake.

[Anonymous No.19986696]

Pork neck I made today.

[Anonymous No.19986701]

[Anonymous No.19986707]

[Anonymous No.19986729]

The pork neck was delicious. You can really taste the bay leaves.

[Anonymous No.19986767]

>>19986679
i love barley. farro is also really good. i like to cook it in a little stock and a lot of fresh ground pepper and then toss in some butter after it's cooked.

[Anonymous No.19986770]

>>19986701
>>19986707
tell as about this stove, Anon. food all looks yum.

[Anonymous No.19986838]

>>19986770
Thanks.

Stella the Stove was born in the 70s. She likes long walks on the beach and if you put your wood in her, she gets hot all over. Also, she has multiple openings, but mostly I like to use the smaller hole in the back.

[Anonymous No.19986892]

I recently made some borscht

[Anonymous No.19986897]

>>19986892
grim

[Anonymous No.19986901]

[Anonymous No.19987087]

I am thoroughly enjoying this thread. This is peak /ck/omfy and what /ck/ is all about.

[Anonymous No.19987092]

if i sear a steak in a cast iron and im gonna finish it in the oven do i need to wait for it to stop smoking before putting it in there or do i just go right from the stovetop to the over. ive had two people tell me to let it sit on the stovetop and stop smoking and ive never heard that before.

[Anonymous No.19987113]

>>19987092
not OP here; no way, you can't be whasting that kind of time. my "volcano steak" recipe is basically as hot as you can get the pan and as hot as you can get the oven.
>pan for 90s
>flip for 60s
>oven for 90s
>flip oven for another 90
wala

it's a smoky affair

[Anonymous No.19987119]

>>19987113
like i said i go stove top to oven and if it was just one person but two people mentioned it so i was like, did i miss some info somewhere?

[Anonymous No.19987127]

>>19987119
well they're dum-dums

[Anonymous No.19987129]

>>19987113
90 what, minutes? as the inside of the steak goes from blue to char?

[Anonymous No.19987133]

>>19987087
Thanks.

Here is a pancake.

[Anonymous No.19987140]

>>19987129
seconds

[Anonymous No.19987146]

>>19987092
Tbh, I would always recommend reverse sear over regular sear.

But if you are doing it the way you said, just go directly into the oven is what I suggest.

[Anonymous No.19987152]

>>19987146
>just go directly into the oven is what I suggest

Now... I can see how someone might misunderstand this... uhh... I did not intend to advice you to cremate yourself.

[Anonymous No.19987159]

>>19987146

[Anonymous No.19987189]

>>19986606
That's not chicken sweetie it was debunked in the Cuban food thread: >>19980411

[Anonymous No.19987242]

Salad, potato and pork tenderloin.

[Anonymous No.19987272]

[Anonymous No.19987297]

[Anonymous No.19987304]

1,5kg of chickin

[Anonymous No.19987315]

[Anonymous No.19987711]

>>19987272
Looks GOOD. Nice.

Baking is a mystery to me.

[Anonymous No.19988352]

[Anonymous No.19988361]

>>19986901
I never had borscht, I love beetroots but it seems to be a hassle to make it.

[Anonymous No.19988364]

damn this dude cooks

[Anonymous No.19988368]

where do you live op ? can I come live with you ? no homo.

comfy thread.

[Anonymous No.19988382]

>>19988368
I can make room for another cage in the basement.

>>19988361
It can be a hassle, but I still recommend trying it.

[Anonymous No.19988522]

I made a pasta dough

[Anonymous No.19988525]

[Anonymous No.19988533]

[Anonymous No.19988536]

>>19986901
How does it taste? I'm curious to try, but at the same time eastern europe isn't exactly known for its great cuisine

[Anonymous No.19988539]

[Anonymous No.19988540]

[Anonymous No.19988545]

[Anonymous No.19988560]

>>19988536
Borscht has so many variations it is impossible to say anything specific, but with a good recipe it is one of the best soups out there.

Borscht can be made with literal pennies and a burning trash can and some roadkill, or it can be made with good ingredients and time.

[Anonymous No.19988565]

>>19986606
You eat like a little girl... Unless you are one.

[Anonymous No.19988575]

>>19988560
The best meaning have ever had was a borscht in Denmark. It was absolutely hammering it down with rain and I was on holiday with a couple of friends, so we ducked into the first restaurant we came across. It was this tiny Georgian place with like 3 tables, they joked about how drenched we were and laid out plastic chair covers. I has a borscht that was quite dark in this big almost vase like pot and it was incredible. We drank special cognac he gave us a sample of with him afterwards that was from his old fanily distillery in Georgian and that it was the same cognac that Winston Churchil used to specifically request from them. I miss those better days.

[Anonymous No.19988577]

>>19988575
*best meal

[Anonymous No.19988579]

>>19988565

[Anonymous No.19988584]

>>19988575
That would have been Ararat brandy

[Anonymous No.19988637]

Bretty good thread. Consider stating what it is whenever you post a pic.

[Anonymous No.19988644]

Something about OPs food is anemic and it looks like what is served on airplanes

[Anonymous No.19988664]

Good thread

[Anonymous No.19988673]

>>19988637
>Consider stating what it is whenever you post a pic.

What is what?

[Anonymous No.19988680]

[Anonymous No.19988688]

[Anonymous No.19988690]

[Anonymous No.19988696]

I am also posting some of my old cooking, which I am sure I have posted here as well in the past.

[Anonymous No.19988706]

>>19988696
But why does it look like airplane food from 1976?

[Anonymous No.19988713]

wa la

[Anonymous No.19988737]

>>19988664
>>19987711
Thanks

[Anonymous No.19988849]

Chicken with Cream Of Sum Yung Gai

[Anonymous No.19988926]

Not OP but here's some roast chicken I made the Jacques Pepin way.

[Anonymous No.19988928]

>>19986606
Methinks you should swallow 15 raw kidney beans

[Anonymous No.19988983]

>>19988928
Oh no

[Anonymous No.19989026]

>>19986606
Is this a new thread or am I a retard?

[Anonymous No.19989081]

>>19989026

[Anonymous No.19989702]

>>19989026
What do you mean, new? No, I have not made this same thread before, but some of the pictures are older and I have posted them before. I try to limit posting old ones, so most of these are new.

[Anonymous No.19990007]

Made some pizza

[Anonymous No.19990012]

I left the dough near the stove... and another person lit the stove, so when I got back to it, the yeast was dead and my dough was hot to touch... yay.

Well, I made the pizza anyways. Fuck it.

[Anonymous No.19990017]

Toppings: store bought pulled pork, chorizo and red onion

[Anonymous No.19990027]

No pizza peel, so I am using a flexible cutting surface thing.

[Anonymous No.19990032]

Good thing I like thin crust.

Well, sometimes you have to accept failure. But the taste was good.

[Anonymous No.19990035]

I make pizza at home maybe twice a year. I'll try again in the spring I guess.

[Anonymous No.19990044]

>>19990012
>another person lit the stove
You don't know who lives in your house ?

[Anonymous No.19990060]

>>19990044
a person other than me

they have been identified

[Anonymous No.19990066]

>>19986620
>>19986626
pls post recipe
was it like naan?

[Anonymous No.19990071]

>>19990066
I used about 1,5dl of yogurt, salt, pepper, garlic powder
Then I added enough flour to form a dense dough, which I kneaded for a good few minutes. I let the dough rest in the fridge for an hour (I bet 15 minutes is enough, but I had other things to do)
Then I rolled it out, plopped it in a dry hot pan for a few minutes per side. wa la.

[Anonymous No.19990074]

>>19986626
>>19986729
That looks good. Kino gravypuddlepotato

[Anonymous No.19990075]

>>19990071
oh, and I also added some baking powder, about a table spoon I guess

[Anonymous No.19990093]

>>19990075
>>19990071
thanks, I need to get to that level of casualness and confidence when making a dough
I'm still too autistic about measurements and it never comes out right anyway

[Anonymous No.19990109]

>>19990093
Well, a spontaneous flat bread lets you relax. Worst case, you lose like twenty cents worth of ingredients.

[Anonymous No.19990126]

>>19986683
recipe?

[Anonymous No.19990138]

>>19990126
Look up a NY cheesecake recipe. I just found one online that looked good and used 600g of cream cheese, sour cream and eggs. I've never made one before so I am no authority or even reliable source of advice.

[Anonymous No.19990199]

>>19990138
yea i've been looking at a bunch but they all vary so much
also i'm prolly going to half it because eating 4 blocks of cream cheese is a little extreme for me

[Anonymous No.19990219]

>>19990199
What size pan do you have? My problem was that my pan is huge (actually, bought a smaller one today) so even with a full sized recipe my cheesecake was quite thin (but still nice)

Here it is fresh out of the oven, before it deflates (that is to be expected with cheesecake)

My pan is 11 or 12 inches. Can't remember exact size. Still, too big for most uses.

[Anonymous No.19990221]

[Anonymous No.19990324]

>>19990219
its a 9" inch but it still seems big, did you have any trouble getting it out of the pan? also did use a water bath?

[Anonymous No.19990385]

>>19990324
I did not use a water bath, and no, I had no trouble getting it out. As I said, I just looked up a recipe and winged it.

I found a recipe very much like the one I used and used google translate on it. Here you go:

New York cheesecake
Ingredients
Base
200 g digestive biscuits
75 g melted butter

Filling
600 g unflavored cream cheese
2½ dl sugar
1½ teaspoon vanilla sugar
1 grated (organic) lemon peel
2 egg
150 g French cream
½ dl cornstarch flour

For serving
strawberry or raspberry sauce

Work steps

Protect the bottom of a springform pan (diameter 22–23 cm) with baking paper. Grease the edges.
Crush the cookies into crumbs with a food processor or rolling pin. Stir in the melted butter. Pat the biscuit-butter mixture on the bottom of the pan.
Heat the oven to 175 degrees.
Mix cream cheese, sugar, vanilla sugar and lemon zest with an electric mixer until smooth. Add the eggs one at a time, mix. Add the sour cream and cornstarch flour, mix until smooth.
Pour the filling over the base and bake in the oven for about an hour. (If you use a flatter pan for baking, the baking time will be shorter.)
Take the cake out of the oven, let it cool at room temperature.
Cover with cling film and leave to set in the fridge at least overnight.
Serve the cake with strawberry or raspberry sauce.

Actually, this is likely the exact same recipe I used.

[Anonymous No.19990466]

>>19990385
thank you, i only get American internet

[Anonymous No.19991374]

>>19988382
What is that stuff on the bottom left of the picture?? It looks fire

[Anonymous No.19991485]

>>19988849
I’m not sure if it’s your plating, lighting, or both, but most of your food pics look positively late 70s to mid 80s. Not hating btw

[Anonymous No.19991836]

>>19991374
That's homemade potato salad with smoked fish on top.

[Anonymous No.19991859]

>>19991485
I learned plating when I was a stewardess in the 70s.

[Anonymous No.19991862]

[Anonymous No.19991868]

[Anonymous No.19991872]

[Anonymous No.19991875]

[Anonymous No.19991882]

>>19988382
Are you Russian or Eastern European?

[Anonymous No.19991886]

>>19988696
Fancy plating, but are you really going to only eat 3 florrettes of Broccoli?

[Anonymous No.19991920]

>>19991882
No.

[Anonymous No.19991940]

>>19991920
Does your country touch Russia?

[Anonymous No.19992019]

>>19991886
>>19991940

Why yes.

[Anonymous No.19992154]

Breakfast of champions in bed. Coffee. Porridge with blueberries, lingonberries, cardamom and vanilla. Rye crisp with mushroom salad, salami and cheese.

Eat well, shit hard.

[Anonymous No.19992843]

I made another flatbread dough to use up leftover ingredients

[Anonymous No.19992847]

I had a quarter block of cheese, some tomato and half a chorizo sausage. Blended to use as toppings

[Anonymous No.19993101]

[Anonymous No.19993145]

I heat up the tomato and chopped up chorizo in a pan

[Anonymous No.19993215]

[Anonymous No.19993220]

>>19993215
Grim

[Anonymous No.19993222]

[Anonymous No.19993261]

[Anonymous No.19993267]

[Anonymous No.19993273]

[Anonymous No.19993405]

Bro you eat too much.

[Anonymous No.19993844]

>>19993405

[Anonymous No.19994037]

>>19986618
Is that wax paper or parchment paper anon? Why do you use that over tin foil?

[Anonymous No.19994264]

>>19994037
Using a big piece of paper is just easier. And, when I want to get rid of it, I throw it in the fire. The fat burns nicely.

It's parchment paper.

[Anonymous No.19995353]

I made myself a cake.

[Anonymous No.19995357]

[Anonymous No.19995380]

>>19986606
Are you in Ukraine?

[Anonymous No.19995383]

>>19986838
She is so hot.

[Anonymous No.19995386]

>>19988926
That looks so fuckihg good

[Anonymous No.19995390]

>>19995353
Have u tought to be a baker or chef?

[Anonymous No.19995395]

[Anonymous No.19995417]

>>19995380
No.
>>19995383
Indeed. And dirty.
>>19995390
No. I just like making food.

[Anonymous No.19995422]

>>19995417
I like also to cook. But your oics look so great.

Not my cooking, here is a tlayuda (2 pics).

[Anonymous No.19995423]

>>19995422

[Anonymous No.19995426]

>>19995423

[Anonymous No.19995454]

>>19995422
Thanks

It was my first time tempering chocolate

[Anonymous No.19995520]

>>19995454
Haha. Nice joke. A dick joke.

[Anonymous No.19995534]

>>19995520
I'm classy like that

[Anonymous No.19995545]

>>19995534
Do you cook shrimps?

[Anonymous No.19995547]

>>19995545
Not really, no. Maybe once a year.

[Anonymous No.19995560]

>>19995547
Whats the average menu of yyour country?

[Anonymous No.19995605]

>>19995560
Well, I just made what I would consider normal. Meat and potatoes.

[Anonymous No.19995607]

[Anonymous No.19995829]

>>19995605
Yeap. Seems good and as an average menu. Try to sautee those onions next time.

[Anonymous No.19995940]

>>19987146
wtf is this shit?

[Anonymous No.19995947]

>>19995829
They are salted. We like raw onions.

[Anonymous No.19995952]

>>19995607
So pale.

[Anonymous No.19995985]

>>19995607
You're cooking is quite literally the definition of mediocre looking
Doesn't look great, doesn't like terrible, just middle of the road

[Anonymous No.19996104]

>>19995985

[Anonymous No.19996370]

>>19995952

[Anonymous No.19996495]

>>19987297

what is it? makes me think of black forrest cheesecake

[Anonymous No.19996497]

>>19996495
The filling is white chocolate mousse and the topping is blueberry

[Anonymous No.19996734]

>>19995940
An oven pancake.

[Anonymous No.19997627]

>>19986633
What's in this, OP?

[Anonymous No.19998162]

Breakfast

Potato cakes and blood sausage

[Anonymous No.19998190]

>>19997627
Hard to recall exactly. It is one of those dishes where I just throw everything I find in a pan

Chicken, rice, onion, longbeans, water chestnut, bellpepper, broccoli...

the sauce is soy sauce, oyster sauce, worchester sauce, msg, black pepper, sambal oelek, garlic, and likely some other stuff

[Anonymous No.19998401]

>>19994037
I heard using aluminum for cooking causes Alzheimer's. True of false?

[Anonymous No.19998405]

can I come live with anon?

[Anonymous No.19998505]

>>19998401
I would not use aluminium foil with direct heat or something as unpredictable as the wood burning oven, because sometimes it gets super hot simply because the weather causes a stronger draft, or someone opens a door downstairs, there is a log with extra resin in it or the stars simply align that way

and sometimes it is simply impossible to get it hot enough to roast, so a one hour cook on chicken can turn into a two hour cook

[Anonymous No.19998509]

>>19998162
>blood sausage
Based indeed

[Anonymous No.19998524]

>>19998405
Depends. How do you feel about wearing a collar?

[Anonymous No.19998527]

>>19998524
not good, I prefer an egalitarian partnership where we could cook together with an artificial power dynamic

[Anonymous No.19998548]

>>19998527
Hmm... I do have room in the root cellar...

Ever slept with a bunch of carrots? I don't think they snore.

[Anonymous No.19998770]

>unmelted cheese

[Anonymous No.19999109]

[Anonymous No.19999326]

[Anonymous No.19999455]

Not OP but wanted to share. If you're not eating flame grilled chicken hearts, you should be

[Anonymous No.19999669]

>>19988540
looks pale, done whole eggs or just the yolks?
since I've tried using only yolks I've never gone back, but its a hassle to deal with the whites, I can eat only so many meringues

[Anonymous No.19999678]

>>19993267
tastes like cardboard, been there done that
even if you try to salvage a pizza out of it, these are difficult to do without industrial tier preservatives

[Anonymous No.19999909]

>>19988696
what's the name of this plate?

[Anonymous No.19999914]

>>19999455
is that marinated in anything?

[Anonymous No.20000798]

>>19999909
Bob

[Anonymous No.20000803]

>>19999669
I did not use any eggs. Just yogurt, flour, salt, garlic powder and black pepper.

[Anonymous No.20000819]

>>19999669
I hate food waste, so I rarely do anything that uses only yolks. I only do it if I have something to use the whites in.

[Anonymous No.20000838]

>>20000803
Oh, wait... that is the pasta you replied to. I thought you replied to the flatbread.

I used whole eggs in the pasta. No yogurt there.

[Anonymous No.20000977]

>>19999914
I usually use a pre-made thing like this

[Anonymous No.20000979]

>>19986606
https://youtu.be/BMmza_41P0M?si=61xgV0r7rRtT1P1o

[Anonymous No.20001830]

[Anonymous No.20001894]

[Anonymous No.20002283]

this thread is so obv yuropoor

[Anonymous No.20002317]

>>19986665
Not a big fan of lamb but damn
All of these dishes look great, tasty and presentable
>>19995353
Dear GOD that glossy and reflective surface
Looks like something out of a professional cookbook