/ck/ - Food & Cooking

[Anonymous No.20206136]

Post random photos of things you cooked. If possible ask, explain the recipe.

[Anonymous No.20206144]

>>20206136
I’m going to guess that this is a casserole

[Anonymous No.20206188]

>>20206144
It's shepherd's pie but the cover is half potato half sweet potato.

[Anonymous No.20206192]

Apparently I cook everything sideways.

[Anonymous No.20206197]

[Anonymous No.20206209]

>>20206192
Crop them a little bit and they won't turn

[Anonymous No.20206230]

>>20206209
Made me hungry. What's the meat in it?

[Anonymous No.20206239]

>>20206230
Looks like spam

[Anonymous No.20206241]

>>20206230
Maple spam my guy

[Anonymous No.20206245]

>>20206241
What in the USA is this shit? Is it good?

[Anonymous No.20206268]

>>20206245
It's alright, if you fry it hard it just tastes like maple breakfast sausage. BJ's had it on sale $8 for a 4 pack so it was worth it for the price. Here's some breakfast puffs I made with them

[Anonymous No.20206283]

>>20206136
Turns out I haven't taken pictures of my dinners lately. Have my last batch of marshmallows
>>20206188
>half potato half sweet potato.
Fuck i need to try that now

[Anonymous No.20206288]

>>20206283
Gdi

[Anonymous No.20206292]

>>20206288
Looks busting my bredren

[Anonymous No.20206307]

[Anonymous No.20206321]

Last meal i cooked was braised lamb with persian style rice. The rice was very good, just look up tahdig and saffron rice recipes. The lamb recipe isnt worth sharing because it was tender but didnt taste good, too sweet and not savory/complex enough. I think the problem is normally i cook lamb in bite-size chunks, which all get nicely browned, whereas only the very outside of this shank was seared.

[Anonymous No.20206347]

>>20206307
Some kind of mexican soup?

[Anonymous No.20206354]

>>20206347
Minestrone

[Anonymous No.20208218]

>>20206321
looks amazing anon

[Anonymous No.20208241]

Used to make portobello pizza a couple of times a month. Like most "it's tastes just like the real thing", it doesn't taste like the real thing but it is its own thing, which is good on its own.

[Anonymous No.20208311]

Chicken wings

[Anonymous No.20208345]

Got some stuff

Braised beef ribs with couscous.

[Anonymous No.20208356]

>>20206136

[Anonymous No.20208366]

Parma Ham, caramelised onion and parmesan Quiche

>>20208356
Fish cooked on the banana's leaves or pamonha?

[Anonymous No.20208396]

just some quiche

[Anonymous No.20208402]

>>20208396
some more quiche

[Anonymous No.20208408]

duck confit

[Anonymous No.20208409]

>>20206321
what's the side item on the far left?

[Anonymous No.20208413]

>>20208408

[Anonymous No.20208414]

this rather inviting ny strip

[Anonymous No.20208416]

wellington

[Anonymous No.20208419]

>>20208413
>>20208408
Hi inceltic.

[Anonymous No.20208420]

>>20208416
And the rest from thanksgiving

[Anonymous No.20208422]

>>20206136
>>20206188
too much potato not enough meat.

[Anonymous No.20208424]

>>20208419
never was

[Anonymous No.20208426]

Shallot pasta from a couple days ago

[Anonymous No.20208429]

Bolognese

[Anonymous No.20208430]

>>20208424
>shitxers fan has softboy hands

What a surprise.

[Anonymous No.20208431]

Had a proper meal that night, lads

[Anonymous No.20208432]

>>20208430
like a surgeon

[Anonymous No.20208436]

>>20208432
that was another ny strip with a shallot and demi glace but picrel is a flat iron (fabulous cut, dirt cheap too)

[Anonymous No.20208441]

>>20208436
>>20208432
>uncooked

[Anonymous No.20208446]

>>20208441
I prefer a wall-to-wall pink

[Anonymous No.20208451]

Ribeye and fries

[Anonymous No.20208453]

[Anonymous No.20208455]

braised lamb shank and cabbage

[Anonymous No.20208460]

This other bolognese I made that wasn’t as delicious

[Anonymous No.20208466]

Made sausage from scratch

[Anonymous No.20208467]

>>20208460
Are you a jew or just rich?

[Anonymous No.20208468]

Huevos rancheros

[Anonymous No.20208480]

chicken noodle soup but burnt garlic bread
>>20208467
>or

[Anonymous No.20208482]

dinner, /ck/, you?

[Anonymous No.20208485]

>>20208480
Jews watch sports?

[Anonymous No.20208489]

Birria Tacos

[Anonymous No.20208491]

puttanesca
>>20208485
I ran track in college. dad was a RB at Syracuse when they were good, mom was #1 ranked in equestrian for like a month.

[Anonymous No.20208497]

>>20206136

[Anonymous No.20208498]

French toast with bourbon bananas foster

[Anonymous No.20208500]

>>20208491
And you're an actual jew?

[Anonymous No.20208501]

meat pie

[Anonymous No.20208507]

>>20208500
my jewishness extends to birth right, circumcision and a finance major but that's it. no formal bar mitzvah, can't read hebrew, don't practice kosher.
>>20208501
more meat pie

[Anonymous No.20208516]

>>20208507
Cool. Just collecting ammo to throw at you in case you get too uppity with Embitch shilling and Jokic slander.

[Anonymous No.20208517]

Chili

[Anonymous No.20208524]

>>20208516
mentally untouchable, and /nba/ is boring without embizzle anyway

[Anonymous No.20208526]

>>20208524
>mentally untouchable

I could very easily dispute this claim, although I'll decide to not shit up /ck/. I respect the food OC.

[Anonymous No.20208562]

[Anonymous No.20208564]

>>20208526
appreciate that, will see you around my hungry friend :)

[Anonymous No.20208583]

[Anonymous No.20208586]

italian wedding soup with chicken meatballs

[Anonymous No.20208588]

>>20208586
another soup, this one is chicken tortilla

[Anonymous No.20208595]

>>20208588
mixed in

[Anonymous No.20208597]

>>20208595
and bonus bread with basil

[Anonymous No.20208655]

>>20208409
Potatoes. That's the "tahdig" part of the rice.

[Anonymous No.20208664]

>>20208402
Very nice browning.

[Anonymous No.20208670]

>>20208468
*chilaquiles

[Anonymous No.20208679]

low sugar NY-style cheesecake (sugar-free cake body, no added sugar to the sauce/crust)
sauce is just pureed frozen berries and fresh berries

[Anonymous No.20209010]

>>20208586
what are the spheres?

[Anonymous No.20209026]

Just made and ate this. Thai dry pork curry, thai salad with chayote, apple, & green beans, plus sticky rice. That was an absolutely incredible mix of savory, sweet, sour, and spicy. I'd never made thai salad at home because i cant get unripe papaya in stores, but i learned about chayote and it worked really nicely as a substitute.

Based on these recipes
https://thatspicychick.com/khua-kling-moo/
https://www.youtube.com/watch?v=Zbt8KGr4hkA

[Anonymous No.20209029]

>>20208679
What does sugar free cake body mean? Surely you need some sugar to make it not just taste like cream cheese

[Anonymous No.20209068]

>>20209029
It probably has a sweetener, just not sugar.

[Anonymous No.20209070]

>>20209029
I sweetened it with erythritol and stevia, my B.

[Anonymous No.20209115]

>>20209010
acini di pepe pasta

[Anonymous No.20209146]

>>20206136
I honestly have no clue what this was. Think it was super cheap food experiment
It was like a 4/10

[Anonymous No.20209148]

>>20209115
>pepe
based

[Anonymous No.20209280]

lotta sloppa itt

[Anonymous No.20209302]

>>20209280
post yours

[Anonymous No.20209308]

>>20209302
go to website

[Anonymous No.20209309]

>>20208467
I'm confused, does that look like a rich household?

[Anonymous No.20209324]

>>20209309
in this economy? yeah, kind of

[Anonymous No.20209529]

>>20209324
Looks like a middle/upper-middle class household except with a little taste in decor, which is pretty rare.

[Anonymous No.20209532]

>>20206136
deez wings were dang good

[Anonymous No.20209581]

>>20209529
>middle/upper-middle class household
exactly, that may as well be rich to anyone under 40. the middle class barely exists anymore dude. just owning a house puts you at the top. maybe not necessarily rich, but wealthy.

[Anonymous No.20209663]

>>20208597
why is your bread so deformed

[Anonymous No.20209697]

>>20209581
Not that anon, just an interlocutor. I know what you mean because every day at work i get comments from boomers about how it's such a great job and everything, while i can barely afford a studio apartment and groceries.

[Anonymous No.20209780]

[Anonymous No.20209789]

[Anonymous No.20209936]

[Anonymous No.20210032]

>>20209697
you realize the seniors may make 2x your salary right?

[Anonymous No.20210072]

>>20209663
idk I think I fucked something up when I was adding the yeast. I'm new to making bread pls no bully. I made an identical loaf a couple days later and it rose fine but I didn't get pics cause tbqh I thought the deformed one was more aesthetic
but here's a different loaf that rose okay

[Anonymous No.20210105]

>>20210032
i meant that theyre customers that think my job is great because it was back in their day, but the salary hasnt remotely kept up with inflation

[Anonymous No.20210266]

High protein hot dog buns, made with flour, salt, yeast, water, cottage cheese, egg and protein powder. With how much extra shit is in them, they rised surprisingly well and also taste surprisingly like normal bread.

[Anonymous No.20210276]

>>20209309
That question wasn't based on his house interior. It's basketball lore related. You wouldn't understand.

[Anonymous No.20210287]

I made hotdish once

It was really good. I'll have to make it again come wintre

[Anonymous No.20210878]

I made beef bacon the other week since they had it at the store. It's good. Idk if it's much different than pork bacon but it has better macros.

[Anonymous No.20211620]

Smoked brisket from this past fall. I think this one was thirteen hours or so.

[Anonymous No.20211775]

Biscoff cheesecake.

[Anonymous No.20211779]

>>20208460
Get your LPs straight. Gonna warp them, friend.

[Anonymous No.20211789]

I make ramen from time to time instant just doesn't cut it any more

[Anonymous No.20211843]

>smoked chicken wings.

dumped a bottle of barbecue sauce and some sriracha on it, let it sit for 6 hours, and smoked it.
turned out great

[Anonymous No.20211851]

I throw a stuff at a bread.

[Anonymous No.20211855]

>>20211843
smoked trout

[Anonymous No.20211860]

>>20211855
fuck, forgot pic

[Anonymous No.20211866]

>>20211860
I can hear them singing

[Anonymous No.20211879]

>>20211866
kek

here ist some duck breast with red cabbage and potatoes

[Anonymous No.20211881]

Lots of tasty looking food ITT. It makes me wish we could do a /ck/ potluck meetup.

[Anonymous No.20211886]

>>20209780
https://tamararubin.com/2019/12/corelle-plate-with-crazy-daisy-spring-blossom-green-border-pattern-15200-ppm-lead-cadmium/

[Anonymous No.20211893]

>>20211879
some noodle salat for a barbecue

[Anonymous No.20211913]

>>20211893
spam,
a halved bulette,
mashed potatoes
sauerkraut
an egg
calvados~heavy cream~gravy

[Anonymous No.20211938]

>>20208416
How'd you make it turn out looking perfectly medium rare? I just tried making this for Valentines day. It was a winner, but the meat was more on the well done side.

[Anonymous No.20212050]

>>20208413
looks amazing anon

[Anonymous No.20212487]

[Anonymous No.20212558]

>>20212487
explain

[Anonymous No.20213127]

>>20212487
toasted sloppa

[Anonymous No.20213133]

>>20206136
Tonight I made pizza

[Anonymous No.20213142]

>>20213133

[Anonymous No.20213344]

mongolian beef from a couple days ago

[Anonymous No.20213702]

>>20206144
how fucked are you that you cant recognize a Sheppard's pie?

[Anonymous No.20213719]

>>20208460
>muh lionies game in the background
still sad bro. probably won't lose the sting until next season

[Anonymous No.20213760]

Behold…
The chicken pot pie sandwich

[Anonymous No.20213970]

fried chicken thighs

[Anonymous No.20213971]

lamb shoulder

[Anonymous No.20213974]

pumpkin soup

[Anonymous No.20213978]

fried catfish

[Anonymous No.20215319]

>>20213344
looks bussin fr fr

[Anonymous No.20215708]

>>20208432
Please tell me how you made this sauce.

[Anonymous No.20215711]

>>20208455
Please tell me also how to make this sauce.

[Anonymous No.20215717]

>>20208460
What a bad dog.

[Anonymous No.20215723]

>>20208489
Feed him what the hell.

[Anonymous No.20215724]

>>20208498
Is the bourbon good with this, or a waste of bourbon?

[Anonymous No.20215727]

>>20206136
Just a bunch of veggies baked together with cheese and shit.

[Anonymous No.20215732]

>>20208500
What made you guess this person was Jewish? I don't see any indication.
>IS THAT A JEW?!? IN AMERICA???

[Anonymous No.20215735]

>>20209780
What is this?!

[Anonymous No.20215738]

>>20210287
I'm guessing mince, vegetables, cheese, potato tots, anything else?

[Anonymous No.20215742]

[Anonymous No.20215746]

>>20210287
This is american shepards pie?

[Anonymous No.20215749]

>>20211938
I have a meat probe thermometer that sends me a notification when it's done

[Anonymous No.20215755]

>>20210287
This is an american shepards pie?

[Anonymous No.20215765]

>>20211851
Mmmmmnn.... gheege

[Anonymous No.20215788]

>>20215708
>step 1
save every scrap and piece of trim from herbs, veggies, left over bones from lamb shanks, roast chickens, shell fish, the last bit of miso at the bottom of the jar, like everything that could go in the trash and keep them in your fridge until you have something like this. it should look as dubious as it tastes delicious. do not skim the impurities. if you want to roast the wrappers from the onions and garlic you can too

[Anonymous No.20215799]

>>20215788
>step 2
I had a butcher that sold chicken carcasses, necks, feet, and beef/veal bones. get 1:1 ratio of beef to chicken and enough to fill a large ass stock pot. strain your master stock over the bones and fill the rest with water and let it rip and simmer for basically an entire weekend, refilling the water as needed.
>step 3
strain everything and reduce what you have into demi-glace-like cubes in picrel. you can freeze them. they should be like jello at room temp

[Anonymous No.20215816]

[Anonymous No.20215824]

>>20215799
>step 4
sear your steak with just a neutral oil, keep the fond and add in shallots, butter and one (or two depending on the size) cube of the jello and let it all come together.

i've tried this sauce with just lamb bones in the stock pot and I think it came out even better; see >>20208455

[Anonymous No.20215832]

>>20215788
*store it in the fridge until you complie enough to make the stock and it should look something like this

[Anonymous No.20215861]

>>20215799
oh and roast the bones before putting them into the stockpot too

[Anonymous No.20215866]

>>20215824
that looks fantastic. tell me about the graph and stats stuff next to the plate

[Anonymous No.20215904]

>>20215866
looks like I put a lot of pepper in this one >>20215824 too. my memory is kinda fuzzy, this was during exams and i was just unconsciously cooking stuff during study breaks to relieve stress because I was freaking out over my micro econometrics (or some other finance/econ related stat course). you can use the jello cubes for a ton of different sauces, just melted butter and a cube works great, apologies for super lazy shitty edit, i'm on my laptop

[Anonymous No.20215923]

>>20215904
i'm sure you did fine. when i took stats for my PhD class it was incredibly stressful. every day felt like showing up for an exam i hadn't studied for. i mostly drank my way through it, though. making demi-glace instead would have been much healthier.

[Anonymous No.20215944]

First /ck/ post.
I'm now convinced cooking is 90% improvisation and 10% memory.
>quarter a chicken
does that mean de-bone it or not? I left them in ½ just to see the difference
>heat up 3 cloves of garlic and onion in olive oil
Forgot to buy garlic and onion so I'm using garlic salt and dinced dehydrated onion from spice rack
>combine salt and pepper with flour in a bag and shake pieces until coated
Whoops the chicken is already in the oil so skipping that
>put chicken in oven-safe dish and baste with chicken broth and herb mix
Fuck out of chicken broth for the first time in history so Lougle says 1 cup of water to 1 tbl spoon of butter

On the bottom is sliced potatoes with butter and generic Italian herb mix.

[Anonymous No.20215952]

>>20215944
And here's what it's supposed to be

[Anonymous No.20215954]

>>20215923
i didn't do fine, but I think 2/3rds of the class got below a C on the final the professor failed half the class. i'm retaking this stat class now with a different professor. i stopped eating and drinking like shit too, almost got rid of my tummy fat :) people here used to call me crackhead anon with all the empty vyvanse bottles i'd have in the background of my beer reviews.
>>20215944
outside of my mom's recipes, almost everything delicious I make is improvised.
>does that mean de-bone it or not?
no you don't have to debone, looks like you did that part right

[Anonymous No.20215965]

>>20215954
Do you guys not just use R at this point?

[Anonymous No.20215987]

>>20215738
And condensed Cream of (your choice, celery, mushroom, etc) soup
>>20215746
>>20215755
eh no. I'm from the east coast and never heard of this my entire life, but apparently it's a staple in the midwest. and man, it's fucking good stuff and quite easy to get amongst

[Anonymous No.20216002]

>>20215944
>I'm now convinced cooking is 90% improvisation and 10% memory.
This is not accurate.

[Anonymous No.20216006]

>>20215965
yes but it's mostly python now and all the coding is in the lab section of the course so the lecture prof doesn't teach any of it. the prof from last semester was really big on learning all the old stuff and a ton of set theory that seemingly had zero application to any other biz related classes people were taking. he was just a fucking nut with an obnoxiously thick korean accent; hated anyone unwilling to suck his dick; would gladly give you a zero if you didn't write perfect notation and humiliate you if you couldn't answer questions during class.
>picrel featuring a failed attempt a french onion soup

[Anonymous No.20216262]

Apple buns. Because i couldn't make cinnamon buns

[Anonymous No.20216338]

>>20215788
>>20215799
>>20215824
Absolute quality posting.

[Anonymous No.20216544]

Cabbage soup/stew I whipped up a while ago.

Cabbage, carrot, celeriac. Seasoned with marjoram, little cloves, black pepper and lemon juice for acidity.

For meat, I had this 2 kg vacuum pack of "beef 1", basically the leaner variety of scraps after the butcher's cuts and before mechanical separation. The red color is from all the meat juices the vacuum had pulled out. For procedural reasons I had to plop it all half frozen to the pot and opt to skim all the foam this produced.

[Anonymous No.20217545]

[Anonymous No.20218332]

brekkie

[Anonymous No.20218912]

Made this ol girl a last week

[Anonymous No.20219425]

>>20215816
looks breddy gud anon

[Anonymous No.20219573]

My comfort slop......

[Anonymous No.20219582]

>>20219573
tower reversed is actually a good thing! enjoy

[Anonymous No.20219669]

>>20219573
show mousepad

[Anonymous No.20219677]

>>20219573
Looks like you cooked the rice well. Needs sauce though.

[Anonymous No.20219692]

>>20219573
kys

[Anonymous No.20219717]

>>20219582
Do you ever do tarot about your meals anon
>>20219669
We're a kruphix household
>>20219677
There's some mushroom goo in there but it was the worst part
>>20219692
I agree!

[Anonymous No.20219811]

>>20206136
Made a gentleman sandwhich on sourdough with a sprinkling of ranch powder on top. Shit was cash.

[Anonymous No.20219834]

>>20219811
>gentleman sandwhich
what's that?

[Anonymous No.20219837]

>>20219834
What the fr*nch call a hot ham and cheese sandwhich.

[Anonymous No.20219848]

>>20219837
ah, croque monsieur, gotcha

[Anonymous No.20219856]

Made some bomb ass chicken. Vaccum sealed in pickle juice and sous vide cooked until done. Then breaded in secret herbs and spices and panko. Came out even better the next day warmed up in the air fryer.

[Anonymous No.20219892]

ribZ from football day. St louis style dry rubbed and smoked with apple and cherry wood.

[Anonymous No.20219953]

Some shark coochie

[Anonymous No.20219967]

[Anonymous No.20219996]

>>20208466
I make my own bacon. I tried maming sausage once. I need to find a good recipe the last one was too much garlic and no sausage flavor.

[Anonymous No.20220038]

>>20219953
holy shit you better have 2 X chromosomes

[Anonymous No.20220050]

>>20220038
Why?

[Anonymous No.20220051]

>>20206136
>cook

[Anonymous No.20220110]

>>20206136
My first attempt at Tamales a little bit ago. Definitely could've wrapped them better and perhaps used a little more of the pork broth or whatever in the masa.

[Anonymous No.20220118]

>>20206192
You really like sweet tatos, huh?

[Anonymous No.20220123]

>>20208241
Don't the portas always expel too much water?

[Anonymous No.20220344]

>>20213970
If you made this why is your lover the one in the apron?

[Anonymous No.20220532]

>>20220118
well I bought 3 and had to use them up
they were good on the shepherd's pie, but other than that wasn't a big fan, so probably won't keep buying them

[Anonymous No.20220585]

tonight's steaks and potato

>>20220110
what kind of filling? looks tasty for a first try

[Anonymous No.20220612]

>>20206188
That is a flan.

[Anonymous No.20220613]

>>20208482
I know this is a tard take but how safe is beef when it's THAT red inside?

[Anonymous No.20220628]

>>20206197
Stroganoff of some sort?

[Anonymous No.20220650]

>>20220585
>what kind of filling
I sort of just followed https://youtu.be/8gcBGxF0IWI?si=w9bP3O5D99Khwq3K to the best of my ability. For next though I'd definitely have to make more of the Salsa as I ran out a little too early in the assembly process and season my pork and throw in some Mexican oregano somewhere. Your steak dinner looks tasty as well. How did you do your potatoes?

[Anonymous No.20220688]

>>20220650
nice, cheers anon! will have to try it out soon, been too long since I had tamales and yours reminded me. potatoes were pretty simple, rinse then poke russet with fork a bunch, rub down with olive oil, salt pepper, wrap in foil and bake 425 for about 50 minutes. topped with about four strips of bacon pan fried and chopped up, pepper and butter.

[Anonymous No.20220690]

>>20220613
its perfectly fine

[Anonymous No.20220947]

[Anonymous No.20221115]

>>20220628
Just some homemade tagliatelle with a mushroom cream sauce.

>>20220612
yes

[Anonymous No.20221284]

>>20206136
I cooked this steak sandwich, very happy with it :)

[Anonymous No.20221287]

>>20221284
/2
Was a bit runny so may need to let it sit a bit longer

[Anonymous No.20221321]

>>20221284
>>20221287
actually looks quite nice †bqh. I love a steak sanga

is that maymusochup on there?

[Anonymous No.20221333]

>>20221321
Yea was tomato sauce and mild american mustard from what I remember

[Anonymous No.20221338]

>>20221333
ah looked like there was something white smeared on the bread in the first pic but maybe I just need grasses

[Anonymous No.20221365]

>>20206136
Sure I got some random stuff saved on phone

[Anonymous No.20221369]

[Anonymous No.20221371]

[Anonymous No.20221375]

[Anonymous No.20221379]

I'm out

[Anonymous No.20221842]

>>20221375
making jerky?

[Anonymous No.20222393]

>>20221842
Already done a long time aho, but yes, that was it. Marinated for a day in soy sauce with a few different chilli powders, chipotles and garlic powder, then into the oven for several hours at low temperature.

[Anonymous No.20223565]

>>20222393
nice anon, how was it?

[Anonymous No.20223644]

>>20220947
Chocolate mash, proper classic

[Anonymous No.20224279]

>>20208420
goddamn nice spread, anon

[Anonymous No.20224283]

>>20208498
holy shit can you adopt me anon

[Anonymous No.20224391]

cooked for the lady yesterday
apologies for the un-pretty picture, but i was too exhausted to make the gremolata for the beef, plus she already started eating

made a mayo for roast taters (parboil+toss+235c oven) using confit garlic
used the garlic and rosemary infused lard to cook taters
had some leftover chuck roast, used some drippings, thyme, and homemade stock for a quick red wine sauce

unfortunately i added too much flour when making the roux for the red wine sauce, so it looks a little pale rather than vibrant, plus it was a little too thick for my liking

>>20208420
impressive

>>20215799
that's very nice anon, but it's just heavily reduced stock (and i respect the hustle), but it's not demi-glace
i know it might sound a little anal, but i also get annoyed when people use the word "caramelisation" when there's no sugar involved, and i think it's honestly fair

>>20208466
i'll always find it intimidating. impressive.

>>20208498
thanks for the inspiration for next week

>>20211879
what's the sauce?

[Anonymous No.20224401]

>>20224391
cont.

for valentines last week
salmon with a honey-walnut-panko crust, plus some toasted asparagus on a feta sauce i made by blitzing feta, cream, parsley, and lemon

i need some advice here though anons
my feta sauce started to "split" quite soon, eventually becoming sort of separated at some point
what can i do to make that more cohesive next time?

[Anonymous No.20224448]

>>20224391
agreed its not a demi and thank god I never used the word carameliZation

[sage No.20224479]

>>20224401
would you stop talking about cooking like a fag, this space is reserved for discussing fast food and indians

[Anonymous No.20224558]

[Anonymous No.20224577]

>>20223565
Good, spicy. I found another picture. Jerky is a great way to turn tougher, cheaper cuts of meat into a treat. A lot of money saved compared to store bought, too, though that might depend on your electricity costs. Can make it on a radiator in a pitch, but them moisture content will be quite high. Or one can just buy a dedicated dehydrator.

[Anonymous No.20224770]

>>20224401
add an emulsifier, it wont be as healthy but it will should no longer split

[Anonymous No.20225230]

a bit old

[Anonymous No.20225658]

>>20220123
not him but when I was making stuffed shrooms I had to bake them for a good while with nothing on them just get the water out
then you top it and finish them

[Anonymous No.20226603]

>>20206136

[Anonymous No.20226608]

>>20206136
A Cauliflower bake

[Anonymous No.20226621]

sautéed chicken cutlets, green beans, and garlic potatoes

[Anonymous No.20226931]

I ordered chicken thighs from the supermarket and they replaced it with wings, which I got refunded since it's a terrible substitution.

Give me easy wings recipe, current plan is to just pop them on a hot oven tonight.

[Anonymous No.20226962]

>>20206136
Dinner tonight:
Japanese Sweet Potato Rice (Satsumaimo Gohan)
Steamed Egg Custard (w/ vegetable and shiitake)
Steamed Zucchini & Daikon
Gomashio (toasted salty black sesame condiment)

[Anonymous No.20227003]

prime

[Anonymous No.20227015]

Double cheeseburger with duck sauce

[Anonymous No.20227023]

>>20226931
just smother them in honey garlic or bbq sauce or something and chuck em in the oven

[Anonymous No.20227054]

>>20226621
looks delicious and I love your plate. wife material

[Anonymous No.20227063]

>>20226962
looks good but you could be less of a weeb about it

[Anonymous No.20227165]

>>20227015
Cheeseburger with crusty bread? 0/10

[Anonymous No.20227173]

I like cooking my mom's filipino recipes
I ask her how much to put in for the weird ingredients like atsuete and the patis and she just says "until it tastes like it's supposed to" and refuses to define any specific amounts
this used to fuck me up but now I get it

[Anonymous No.20227244]

>>20227173
wholesome

[Anonymous No.20227250]

>>20227165
not as crusty as some

[Anonymous No.20227835]

>>20227023
Thanks, I ended up just using salt, garlic powder, and red pepper flakes and blastin them with the broiler until almost making my smoke detector go off. And I made some honey mustard to dip. Was pretty good and making a mess while eating makes it more enjoyable fr fr senpai. No pics, sorry.

[Anonymous No.20228395]

R8 my steak

Side of steamed carrots and sautéed mushrooms

[Anonymous No.20228442]

>>20206136
I've been learning how to try and make pizza this last week.

[Anonymous No.20228455]

>>20206136
Ramen with egg, cheese and butter and substitute onion and sesame with just garlic powder. Tastes fucking excellent

[Anonymous No.20228457]

>>20208588
Looks nice what’s the recipe}

[Anonymous No.20228796]

Rate my carbonara

[Anonymous No.20228858]

>>20228395
Needs a baked potato, gorgeous cook on the steak though.

>>20228442
Got DAMN, recipe?

Also here is some cookies.

[Anonymous No.20228973]

>>20228858
Those look like good cookies. Post recipe please

[Anonymous No.20228984]

>>20226962
how many eggs did you use for that chawan mushi lol

[Anonymous No.20228987]

>>20206136

[Anonymous No.20229014]

[Anonymous No.20229024]

>>20228973
So it's a modification of the basic nestle tollhouse recipe, https://www.nestle.com/stories/timeless-discovery-toll-house-chocolate-chip-cookie-recipe

Start with that, use 1 cup of white sugar and 1/2 cup of brown sugar, brown the butter, cut the salt in half, and once it's all mixed let it sit in the fridge for 48-72 hours, portion and bake from cold, 14 minutes at 375. Right when they come out sprinkle with flaky salt. Also in that one I used the larger chocolate disks instead of plain chips, but I'm still not sold on that.

[Anonymous No.20229043]

>>20206241
i eat maple spam every single morning in a breakfast sandwich. picrel is an old photo from before maple spam was released. since then i haven't gone back...

[Anonymous No.20229074]

>>20228796
looks awesome anon, here's mine. i haven't eaten pasta in probably a year though. it's not good for me ;_; carbonara is so easy and fast to make

[Anonymous No.20229085]

I made these for a baby shower.

[Anonymous No.20229104]

>>20229085
why would you shower a baby with eggs

[Anonymous No.20229112]

>>20229104
I fertilized them

[Shill !G7WyL38/ng No.20229135]

>>20210287
Oh fuck no. No. You're posting the recipe for this one.

[Anonymous No.20229177]

>>20228984
Just two eggs, with
>3/4 cup of shiitake water
>1 tsp each shoyu, mirin
>1/8 tsp each hon-dashi, salt, white pepper
>grated carrot, chopped scallion, slivered ginger, diced rehydrated shiitake
Steamed 15 mins

[Anonymous No.20229225]

Basque burnt cheesecake

[Anonymous No.20229229]

>>20229177
nice, thanks
>hon-dashi
can I just let some kombu rehydrate with the shiitake?

[Anonymous No.20229250]

>>20208507
>circumcision
it's over

[Anonymous No.20229265]

>>20229229
Sure, you might want some katsuobushi flakes as well if you like the smoky quality of dashi.

[Anonymous No.20229276]

>>20229250
true, but i've never gotten any complaints regarding its appearance, size and mouth feel.

[Anonymous No.20229383]

>>20206136

[Anonymous No.20229419]

>>20228457
I browned onions & poblano peppers, seasoned with cumin, paprika, chili powder, oregano etc.
then pureed that together with diced tomatoes, cilantro, and chicken stock.
added roast chicken, corn, black beans. simmer for a bit.
served with corn tortilla crisped up in the oven, avocado & lime juice.

[Anonymous No.20229437]

>>20229276
You're more jewish than you let on, that's a jewish plus sign.

[Anonymous No.20229451]

Quick lunch today. Shell pasta, tomatoes, spinach, and feta. I was bored in the morning so I had the pasta soaking in cold water, which made it cook quicker. I think I'll do that more often.

[Anonymous No.20229453]

>>20229451

[Anonymous No.20229490]

>>20229276
>sources cited: wikipedia.org
Sabikh will never be better than falafel.
From the river to the sea, ya fraier.

[Anonymous No.20229722]

>>20228858
https://www.thursdaynightpizza.com/?s=bacon+leek
I didn't have everything but I replaced thick bacon cuts with bacon bits from costco, and leeks with shallots.

It did taste pretty good but I wanna experiment with a higher hydration dough next time to see if I can change it up.

[Anonymous No.20230123]

Japanese curry spaghetti
1lb past
1lb ground beef
1/2 curry box
1tbsp hot curry powder
2 garlic chopped
660 ml water
Pretty good

[Anonymous No.20230134]

>>20227054
hey fuck you buddy my mom gave me those plates

[Anonymous No.20230147]

patty-melt
>>20229490
idk what you mean but netanyahu should hang. he's the reason I didn't go on birthright

[Anonymous No.20230174]

>>20230147
But if you don't steal it, who will?

[Anonymous No.20230183]

Chili mac.

1 part chili
1 part mac

[Anonymous No.20230485]

>>20229074
Those dark brown bits look very yummy

Wish I crisped mine a bit more

[Anonymous No.20230535]

This is a pretty basic meal, but I'm proud of how well I melted the cheese.

[Anonymous No.20230547]

>>20208420
fucked based spread anon

[Anonymous No.20230555]

>>20213133
>>20213142
I liked it better without the picture

[Anonymous No.20230602]

>>20230535
sometimes the basics are the best. what cheese method did you use? sodium citrate?

[Anonymous No.20230608]

>>20230134
don't you fuckin talk to your paw that way I will beat yer ass

[Anonymous No.20230625]

>>20230602
>what cheese method did you use? sodium citrate?
No, I don't even know what sodium citrate is. I just shredded some cheddar, mixed in a stick of butter, then added a splash of flour and milk.

[Anonymous No.20231131]

>>20230625
>added a splash of flour
yuck

[Anonymous No.20231168]

>>20231131
bro you never make a roux?
mornay sauce is typical for mac n cheese

[Anonymous No.20232066]

>>20231168
Sodium citrate is the way to go for cheese sauces now
You can either buy the stuff straight or use American cheese or Velveeta

[Anonymous No.20232174]

>>20231168
but you didn't add the flour to the already melted cheese.... did you?

[Anonymous No.20232322]

>>20229085
absolutely fiendish

[Anonymous No.20232823]

This seems to be the only decent thread on /ck/. I made pickled onions a week ago, they're great, just finished them.

Can I reuse the vinegar/water marinade for a new batch? I'd boil it again.

[Anonymous No.20232840]

>>20232823
Probably need to top off the vinegar and salt/spices but yeah, you can reuse it

[Anonymous No.20232844]

>>20232840
Thank you anon, I will trust you. I hope I don't shit my guts out.

[Anonymous No.20232851]

>>20232844
You'll be good, pickling is a preservation method in the first place and the juice keeps for a long time. You can top it off, re-pickle, then reuse the remaining juice in your next batch pretty well indefinitely.

[Anonymous No.20232866]

>>20226962
big strong american boy, huh

[Anonymous No.20233314]

>>20232823
Yes, pickling brine is reusable, you will lose flavor vs the first time though.