/ck/ - Food & Cooking

[Anonymous No.7149990]

It's kinda chilly today.
What do you like to eat to warm you up?

[Anonymous No.7149994]

Homemade pizza with anchovies.

[Anonymous No.7149995]

chili

[Anonymous No.7150019]

>>7149990
I'm making some carne guisada today. It's in the crock pot right now.

[Anonymous No.7150027]

>>7149994
>Homemade pizza with anchovies.

[Anonymous No.7150032]

>>7149990
hot pho :)

[Anonymous No.7150093]

Gonna make some broccoli chowder tomorrow.

Per serving:
Milk, skimmed, 1 cup
Broccoli stem, chopped, blanched and shocked, 100g
Butter, 1tbsp
Flour, tbsp
Onion, fine-minced, a third a medium/medium-large one
Stock powder, veg or chicken, to taste
White pepper, to taste
Potato, blanched, 100g
Broccoli florets and tender pieces, 150g

Blitz milk and broccoli stem together until smooth, then strain and retain solids and liquid separately.*
Cook butter and flour together until a smooth paste is achieved then add onion, stock powder and white pepper and off the heat.
Stir until the hissing stops then re-up the heat and whisk in the now-green milk to dissolve the flour paste.
Add the potato and bring to the boil.
Lower the heat to maintain a simmer and cook until potato is done through.
Add remaining broccoli and simmer to desired doneness, adjusting salt to taste.
Serve.

>* I like to retain the fibre and mix it with hand-mashed beans, spices-and-seasonings, minced aromatics and chickpea flour to make veg patties, then fry to cook through and set.
>Really nice in a sandwich with some thin-sliced ham on it.

[Anonymous No.7150153]

>>7150032
I see what you did there

[Anonymous No.7150161]

>>7150032
It's pronounce phuh, actually

[Anonymous No.7150351]

[Anonymous No.7150362]

I make pho or chicken soup. I'm a big soup guy. Maybe some chili if I want something hardier. Make it whenever I can and jar it in the freezer, should be good for about 2 months.

[Anonymous No.7150977]

>>7149990

[Anonymous No.7150982]

>>7150362
How do I into pho / making dat broth?

[Anonymous No.7151037]

>>7150982

1 Star Anise (alternative 1/4 tsp Anise Seed)
1 tsp Coriander Seed (alternative Ground Coriander)
1 Cinnamon Stick (alternative 1 tsp cinnamon)
2 tsp Fennel Seed
2 Black Cardamom (alternative regular Cardamom)
2 one inch Ginger slices, fresh and skinned
1 tsp Whole Peppercorn (optional)
1 whole onion, outer skin removed
1 tsp salt
1 tsp sugar
1/2 tsp fish sauce (optional)
20 cup water
2 lb beef bone (preference on leg bones; I use femur)

1. Boil your beef bones for 10-15 minutes until scum forms on the top
2. Remove bones and rinse off under running water
3. Clean pot and add the 20 cups of water for base stock
4. Add bones back to pot
5. Put Star Anise, Coriander Seed, Cinnamon Stick, Fennel Seed, Black Cardamom, Ginger, and Peppercorns into high grade (very fine mesh) cheesecloth or large empty teabag; place in pot.
6. Add onion, salt, sugar and fish sauce
7. Bring to boil then let simmer for 6 hours (overnight is traditional)

Sounds more complicated than it really is. Very easy to make, adjust seasoning to your taste. Be careful with the anise, it's very potent stuff and can overwhelm the base beef flavor. I discovered the right amount (for me) after much trial and error.

[Anonymous No.7151047]

>>7150351

South boston trash detected

Sing's roti honestly melts my butthole

[Anonymous No.7151054]

>>7151037
Use rock sugar

[Anonymous No.7151061]

>>7151054

I'll try it in my next batch. Know what difference it makes? Only 2 jars left in the freezer, it'll be time to make some up in a few weeks.

[Anonymous No.7151083]

dakjuk also known as conjee

[Anonymous No.7151146]

>>7151083

>watery rice
>also known as soggy, watery rice

[Anonymous No.7151188]

>>7149995
Chili over rice is mine.

1lb ground beef
1 can garbanzo beans
1 can diced tomatoes
1 chili packet

easy

[Anonymous No.7151209]

Brown lentil soup.