/ck/ - Food & Cooking

[Anonymous No.5337901]

So what did you guys made today?

I made quiche. Had a soggy bottom though.

[Anonymous No.5337905]

>>5337901
>Had a soggy bottom though.
It can be diaper time nao?

Oops, sorry, wrong board.

[Anonymous No.5337945]

I tried to make patatas bravas but my sauce sucked ass and so did muh potatoes. I even fucked up my poached eggs for brekkie today :(

[None !OPIATE9fy. No.5338227]

>>5337901
I assembled one of these

[Anonymous No.5338522]

>>5338227
What is on your sandwich?
what are those things that look like pine needles?

[Anonymous No.5338524]

>>5338522
Rabbit shit and pine needles

[Anonymous No.5338531]

>>5338522
capers on his sandwich and dill on the needles

[Anonymous No.5338536]

>>5337901
Odd looking quiche. Do you pour the egg mixture on top of the other ingredients?

I'm making a quiche right now. I caramelize minced onions and a couple garlic cloves and fry some pancetta. After it cools I add it to 5 eggs, some cream, black pepper, lots of finely chopped kale.

Mix it up and pour into a blind baked pie shell. Add some sliced tomatoes on top and bake until set.

[Anonymous No.5338558]

>>5338227

Fuck. Nice.

[Anonymous No.5338563]

>>5338227
that looks delicious.

[Anonymous No.5339314]

I made ramen with corn, because I'm poor as fuck and bored of straight ramen/rice.

It was pretty OK, for being a ramen-based meal. The corn didn't mix in really well with the clump of noodles, but besides that it wasn't bad.

[Anonymous No.5339780]

>>5338227
Oy vey!

[Anonymous No.5340983]

nothin today

last night i boned out a leg of lamb, rolled it and roasted it on top of a hotpot made with neck, served it with cabbage, green beans and radishes and roast potatoes

[Anonymous No.5341112]

tri-color pasta salad with pimento-stuffed olives, onions and sweet yellow peppers; mixed with blue cheese italian vinaigrette and pear infused vinegar; topped with parmesan, black pepper and basil & oregano.

that pear vinegar really made it. probably gonna do it up creamy next time.

[Anonymous No.5341140]

Not today but after all that quiche, here is a wild mushroom one. I put the ingredient in 3 layers but mushrooms floated to top, need to fix that for next time.

[Anonymous No.5341149]

I might make a quiche, but I don't feel like waiting

>tfw slightly broke right now and can't go get some shit junk food

[Anonymous No.5341158]

Made a tuna sandwich on a roll that was way too thick. Was pretty much eating bread.

[Anonymous No.5341566]

i pulled the dry pancetta from my pantry and sliced it.

[Anonymous No.5341573]

>>5341566
Do you cure your own meat?

[Anonymous No.5341601]

>>5341573

I do, but only just started. Done a few different flavors of bacon, some duck prosciutto, a couple kinds of sausage and now the pancetta.

[Anonymous No.5341702]

>>5337901
Some Ukrainian borscht with sausage and caraway dumplings. Sorry about the mediocre picture, all I had on the spur of the moment was my phone camera.

[Anonymous No.5341708]

>>5341702
In the pot

[Anonymous No.5342328]

>>5341601
Is that very hard to do? It just seems like it would be.

[Anonymous No.5342332]

Rate my steak /b/.
Scotch fillet is very good.
Onions, cream and worcestershire for the sauce, nice and rare.

[Anonymous No.5342342]

>>5342332
looks delicious

[Anonymous No.5342346]

>>5339314
mix in sweet chili

[Anonymous No.5343975]

>>5342332
>/b/

Wait a minute....

[Anonymous No.5344239]

>>5342328

It actually is pretty easy to get into. Decent knife skills, a bit of patience and some pink salt are really all you need to get started. I began doing it to help lower food cost in my kitchen ($65 for 15lbs. of bacon vs. $67 for 55lbs. of pork belly). I documented my whole pancetta process. When I find time I'll create a thread and post it all.

pic related: skinning the belly

[Anonymous No.5344243]

>>5344239
Do you need to hold it at a specific tempefature?

[Anonymous No.5344276]

ideally around 50 to 60 degrees F. with about 60% humidity. I live in Florida and had mine hanging where the temperature varied from 65 to 75 over the course of the two week drying period. Keep in mind that these are preservation techniques that pre-date the ability to reliably control our environment. Absolutes in technique matter less than experience and attention. Bacon is especially easy as it doesn't require drying (or even smoking for that matter).

[Anonymous No.5344284]

>>5344276
Yeah, I've made bacon, just not sure about the charcuterie stuff.

[Anonymous No.5344309]

>>5338227
That's a shit-ton of dill

[Anonymous No.5344318]

>>5337901
Beginner cook here.

Baked chicken with some ready-made rice and some steamed broccoli, I'm getting better at this I think.

[Anonymous No.5344345]

>>5344318
>all that cheese

tell me that you're a fatty trying to eat healthy by cooking their own meals because you're hilarious

[Anonymous No.5344361]

when I got up I broke a egg, threw it in a skillet. cut up a couple frozen dean sausage links and 2 frozen has browns and put them in the skillet as well. When it got hot I dumped them into 2 grande tortila shells and made breakfast burritos.

about 6 hours ago I tossed in 12 tyson chicken nuggets in the microwave, dipped in BBQ sauce. About time for dinner, have one of those tai pei or whatever chinese pints I'm going to have with a couple of deep fried eggrolls

[Anonymous No.5344368]

>>5344345
naw bro sorry

[Anonymous No.5344407]

>>5344345
>Literally two pinches of cheese

>>5344318
Steam the broccoli for a little less time. It gets rid of the raw taste but still keeps its crunch. Also the chicken will be a lot tastier if you brown it in a pan (with a little oil/butter) and then bake it. You probable know that and are trying to cut calories though.

[Anonymous No.5344419]

>>5344407
Thanks for the info, any specific time on the browning aspect or am I just looking for a certain color? I usually only make 1 breast at a time.

[Anonymous No.5344433]

>>5344419

have you tried only pan searing the chicken? it's a lot quicker and just as good, if not better, than baked... IMO. season it, sizzle in olive oil on each side for about 6 minutes on a medium-high heat level. if you try to flip it over and it's still sticking a bit, it's not done--wait til it slides right off. don't push it around during the process. you''ve gotta let that golden brown crust form.

[Anonymous No.5344435]

>>5344368
lol, saw your post on /fit/. lookin good

[Anonymous No.5344444]

>>5344433

also, i recommend parmesan for the chicken and veggies.

[Anonymous No.5344445]

>>5344433
Sounds good, I'll try that tomorrow night and see how it goes.

>>5344435
I guess I should hang out here a little more since I'm cooking for myself now.

[Anonymous No.5344447]

>>5344419


You are just looking to get some color on it

My favorite healthy way to cook a chicken breast is to butterfly it first. Season it (I use blackening seasoning a lot because it's amazing) coat it in nonstick spray or lightly in oil and brown it in a pan over medium heat. You don't even need to finish it in the oven or anything, and it will taste a lot better than just baking it

[Anonymous No.5344561]

>>5338227
I could so go for that, I fucking love fresh dill. So fucking good. You get extra points for the capers. Damn I gotta get some salmon again, I just had some for Christmas but I need another one. I always but a whole one because it's cheaper that way.