/ck/ - Food & Cooking

[Anonymous No.8703713]

ITT: Post stuff you actually made.
Homemade Tomato Soup and Grilled Cheese

[Anonymous No.8703718]

That soup looks dreadful

[Anonymous No.8703729]

That grilled cheese looks awful

[Anonymous No.8703736]

>>8703713
Looks pretty yummy to me! I think the soup needs an herb, but other than that? Looks creamy, little bit still chunky, and the bread looks nicely crusty.

Protip: do your grilled cheese at a lower temp for longer, and you'll get a more even solid golden crisp side of it all. When it's dark in the middle like that, it was a little bit of butter browning versus deeper toasting the encompasses the bread crust a bit too.

[Anonymous No.8703751]

>>8703713
I'd eat it

[Anonymous No.8703755]

>>8703736
The soup had Herbs de Provence in it. It was certainly more chunky that I would have liked, but I don't have and immersion blender.

For the sandwich, I used mayo instead of butter. I liked it a lot better.

[Anonymous No.8703761]

I hurt myself today

[Anonymous No.8703780]

>>8703761
Are you an underground pro wrestler?

[Anonymous No.8703796]

>>8703780
once upon a time

it was a fun hobby, but I started to see how seriously some people took it and I realized it was super gay and moved on

[Anonymous No.8703811]

>>8703796
Translation: Vince didn't call. Sorry, bro.

[Anonymous No.8703818]

[Anonymous No.8703827]

>>8703811
nah man, I was getting chewed out by some fag after I did a show with him and didn't want to do it again, went through a table and he was flipping "you guys came, used my shit, and completely dicked me over"
bruh, you want me to give you the $12 for a new piece of drywall to replace your table? fuck off


I don't need that shit

[Anonymous No.8703835]

kung pao chicken

[Anonymous No.8703839]

I made a thing

[Anonymous No.8703841]

kung pao calamari

[Anonymous No.8703844]

sandwich

[Anonymous No.8703845]

calamari linguine

[Anonymous No.8703848]

Steak

[Anonymous No.8703851]

Burger

[Anonymous No.8703857]

a cheeser (thanks for cheesing with me guy)

[Anonymous No.8703864]

chicken w/ pesto penne

[Anonymouse No.8703867]

[Anonymous No.8703869]

>>8703857
thanks for cheesing.

[Anonymous No.8703870]

Snowman

[Anonymous No.8703871]

Pro chef here, get ready for...

Stuff I make when I'm bored.

Exhibit A: A deep fried something with a new potato head and balsamic eyes. I name most things Jim....so it's probably Jim.

[Anonymous No.8703875]

>>8703857
Put that produce back in your mom's fridge before you get caught.

[Anonymous No.8703876]

Snowman 2 ways

[Anonymous No.8703877]

>>8703871
This is apparently a cock shaped carrot. I guess nature made this, but whatever.

[Anonymous No.8703883]

>>8703871
I like it. Looks like a Bob to me though or maybe a Jimmy, not a Jim though.

Here is some kraft dinner.

[Anonymous No.8703884]

>>8703877
That one isn't a Jim, that's a Johnson.

[Anonymous No.8703888]

>>8703877
My catering prowess improved as Christmas drew in. I had mastered making Jims, using mashed potato as my material.

[Anonymous No.8703893]

I named this guy Liwi

[Anonymous No.8703894]

>>8703888
Earlier on in the year I had discovered spring onions make the 7-up dude.

[Anonymous No.8703903]

chapawgne and ice

[Anonymous No.8703914]

Pizza with pesto base, sauteed chanterelles and onion, thick-cut pepperred bacon, and mozzarella.

[Anonymous No.8703917]

>>8703894
Here's chiphenge. Kinda self explanatory.

[Anonymous No.8703922]

>>8703917
I proved to everyone I was an oldfag on this day

[Anonymous No.8703924]

>>8703914
This beer

[Anonymous No.8703925]

>>8703922
Though he was clearly smoking the erb, the kitchen staff still questioned if he was a cop...

[Anonymous No.8703928]

>>8703924
Chanterelle risotto

[Anonymous No.8703932]

>>8703925
And when asked if it wanted to cook the pig head, our oven was pretty clear with its answer.

[Anonymous No.8703935]

>>8703932
Of course, I'm capable of fine dining bakery.

[Anonymous No.8703940]

>>8703935
Or pissing waitresses off by giving them ala carte chip butties made out of soup rolls...

[Anonymous No.8703944]

>>8703940
Or sneaking into the shop front of our local supplier to rearrange his plastic foliage...

[Anonymous No.8703948]

>>8703935
if you don't lace your joints with ghost pepper powder from the sonarian spice company you are doing joints wrong.

[Anonymous No.8703949]

>>8703944
...But occasionally I do make things.

Honestly.

[Anonymous No.8703973]

poached some pears today in red wine, sugar and baking spices. good shit

[Anonymous No.8703980]

Deconstructed krab rangoon

[None !o4XLJTuS52 No.8703987]

>>8703713
Looks ok


I'm making a seasoned pan.


My first cast iron to be in factly.

[Anonymous No.8703989]

>>8703848
enjoy you're salmonella

[Anonymous No.8704014]

>>8703949
>>8703944
>>8703940
>>8703935
>>8703932
>>8703925
>>8703922
>>8703917
>>8703894
No offense dude but the way you post makes me want you to die

[Anonymous No.8704023]

shameless plug of my burmese:

>>8697415

[Anonymous No.8704040]

Roast brisket with sweet corn, aioli, cabernet barbecue sauce and olive oil confit heirloom tomatoes.

[Anonymous No.8704046]

>>8703925

[Anonymous No.8704556]

I shot and cooked this duck today

[Anonymous No.8704564]

rate mine

[Anonymous No.8704569]

>>8704556

Hey you're right, I can see the bullet there.

[Anonymous No.8704716]

[Anonymous No.8705423]

>>8703848
asparagus looks a bit under-cooked. otherwise this looks fantastic

[Anonymous No.8705439]

ramen

[Anonymous No.8705451]

>>8703980
>>8703973
>>8703949
>>8703944
>>8703940
>>8703935
>>8703932
>>8703925
>>8703917
>>8703894
>>8703893
>>8703888
>>8703877
>>8703871
Man are you finished masturbating? There is a chance that you are not as funny/witty as you think you are. It is embarrassing.

[Anonymous No.8705456]

>>8703713
>stuff you actually made
>homemade tomato soup
No shit it was homemade

[Anonymous No.8705524]

behold the wonder of the modern age that is gourmet home cooking!

[Anonymous No.8705526]

i can't im too famous now

[Anonymous No.8705541]

[Anonymous No.8705557]

>>8705451
Ironically, you picked different posters.

You did manage to pick the 10 I uploaded though.
Why you heff to be mad? Is only small joke.

[Anonymous No.8705572]

>>8703713
might be ok with better plates
also garnish? a lot of brown here, remember garnish can be a component it doesn't have to just me some chopped parsely. a swoosh of cream in that soup would do wonders
>>8703761
jesus christ
would smash hung over tho 2/10 would eat
>>8703818
im not above this but ill take the opportunity to remind you that even a high quality homemade bagel pizza is cheaper and ultimately less frustrating
like seriously a bag of bagels, a can of tomato sauce, fresh basil and mozz is probably cheaper than that bag
>>8703835
plating needs work, knife skills need work, rice is sad, personally I think a dish like this would benifit from a little deconstruction for serious service (plate the veg and chicken seperately, still on top of the rice even) but i'm sure it tastes pretty good as is
also i don't think kung pow chicken really needs celery but that's on you
>>8703841
this one looks much greasier and my comments are otherwise mostly the same, it doesn't look like you sweated the onions enough and the calamari neeeeds color. looks rubbery. i know you aren't exactly breaking down squid but you should consider it, the pink is appealing especially when properly seared and they just taste so much better.
>>8703844
don't take pictures of food on paper plates. take it on a cutting board at least, it is immediatly off putting. sandwich looks tasty but the bun could probably use a toast, chips look ok can't really tell without trying them. personally I am offended by LTO's below proteins on a sandwich but maybe that's my own neuroses. more turkey, slice it cleaner and put it on the bun a little neater.
>>8703845
mushrooms look barely cooked, and the calamari again looks rubbery and pretty gross. knife skills still need work, i have suspicions about the flavor being a little bland here but it is hard to tell

[Anonymous No.8705626]

>>8703848
pilaf looks sad, onions are sad, practically raw, mushrooms look under, steak looks good but you didn't rest it properly, broccoli looks boring and asparagus looks gross. broccoli you can get away with a steam and a toss in some flavored oil (which i would suggest), but are better roasted, but asparagus NEEDS color or its just stupid. remember that roasting creates flavor and char, while bitter, reduces bitter from greens. plating is both messy and boring, and i think you needed a sauce
>>8703851
not really worth commenting on, although i really want some onion rings now. same obnoxious comment about LTO's below proteins but I'll add that I don't actually see a tomato or any equivelent, and your buns need a toast. probably tastes fine but why take a picture on a paper plate? its just silly.
>>8703857
what
>>8703864
those carrots are trash, your greens look boring and flavorless, on the other hand your pasta is a little overboard. shitty plating, chicken looks ok but i'd like it sliced. chop your rosemary, buy better carrots, learn how to cook carrots (COLOR), take better pictures.
>>8703867
where do i begin...
well first of all, you like many here need to learn how to edit your pictures. this is just obnoxious.
potatoes looks like wallpaper paste, turkey probably tastes good but way too much sauce, improperly cut. those look like canned green beans (literally why) and i think you tried to save them by adding bacon and onion but then neglected to actually saute them all together (or at all), canned cranberry sauce is a weakness of mine so i wont comment there but that roll looks dreadfull and I have absolutely no idea what is going on in the back of the plate, it looks like my shit after a weak long brisket and vodka bender.
i can tell this was thanksgiving and you just wanted to load up a plate but there was literally no actual plating involved here, its just a mess.
the turkey does genuinley look pretty good though. but fuck this is a mess.

[Anonymous No.8705679]

>>8703870
mixture of ok knife skills and why did you not chop that
i can't actually see the ramen, there is too much in this bowl i think , i would say a third of everything maybe and even that might be too much.
i don't know what the meat looking crap is, nor the thing in the center. this is hard to judge just from the pure overload of ingredients but you might be on the right track, maybe.
is that cheese?
>>8703871
what
>>8703876
why is there cheese on the asparagus
why did you blanch asparagus and not finish cooking it
why are there two types of pasta on the plate
is there a steak hiding in there? whats that thing on top
this is like three dishes, and its so blurry i can't really judge anything
why post something like this
>>8703914
i can't see anything, another blur. learn to take photos! its too bad because this one actually sounds pretty good
>>8703928
risotto isn't creamy enough, and i think a bowl was the wrong choice for presentation. too many chanterelles for the rice and they look unsliced, i would have chopped some finely for the risotto and then sauteed some to put on top. this just looks like mushroom pilaf with arborio. needs another component, can you get ramps? because those would be perfect.
>>8703973
did you reduce the wine? because they look winey
>>8704040
looks good! i would play with the saucing but the overall plating looks pretty good. brisket looks nice, maybe cut a little thick but maybe that's what you were going for. i feel like eating this i would want more of the tomato
personally i don't like flower garnishes that don't add anything but the color is nice so ya
>>8704556
skin needed a longer sear
>>8704564
rate what
>>8704716
i'm not sure what this is, is that pepper? is this a savory dish?
>>8705439
the ramen looks under, and its all a little blurry to really tell about anything. kind of a mess, and i'm not sure how you planned on eating some of this with chopsticks.

[Anonymous No.8705684]

>>8705572
>>8705626
>>8705679
OK

[Anonymous No.8705685]

>>8705524
i don't like your knife skills, and your plating is kind of stupid. is this a soup or a sauce? too much if its sauce, extremely odd plating if its a soup. putting the potatoes in a pile would have honestly been more composed than the little circle thing you have going on. there is nothing gourmet about this.

[Anonymous No.8705687]

just made and ate this salad:
bacon wrapped mini bell peppers stuffed with goats cheese, avocado, roasted cherry tomatoes, lettuce and a honey apple dressing

[Anonymous No.8705689]

>>8705541
congratulations, you might be the only one in this thread who can properly take a picture of food.
toast the english muffin, hell fry it in butter, get better at cooking eggs, and add a few components, this is missing something

[Anonymous No.8705696]

Salmon on the barbeque
bacon onion garlic collards
and steamed rice

i just cook im no presenter

[Anonymous No.8705709]

Curried Lentils & Basmati Rice.

[Anonymous No.8705722]

>>8705687
>honey apple dressing
Elaborate

[Anonymous No.8705726]

>>8703848
S E R R A T E D
E
R
R
A
T
E
D

[Anonymous No.8705747]

>>8705687
i think the bacon wrapped peppers could have used a little more cookin, and pretty much every chef i've ever had would tell me there's too much food on the plate, but this looks pretty fucking good.
>>8705696
salmon looks great, maybe a touch over (just a touch), i think steamed rice is boring but what are you going to do. collard greens could use a chiffonade and your camera needs a white balance.
>>8705709
i have a hard time judging lentils because i don't like them, from what i see of the rice it looks fine though. i would have tried to do something with the parsley but thats me.

[Anonymous No.8705760]

>>8705747
OK

[Anonymous No.8705777]

I enjoy squash noods.

[Anonymous No.8705779]

>>8705747
My cheap phone camera is awful the salmon actually ended up perfectly crisp and just cooked enough on the inside. Brb looking up chiffonade

[Anonymous No.8705783]

[Anonymous No.8705794]

>>8705747
Why chiffonade the greens?so they cook faster?

[Anonymous No.8705807]

>>8704556
>cooked it

Liar.

[Anonymous No.8705809]

>>8705794
they look better, and taste less bitter. if you're using canned collard greens obviously its not worth it but it definitely is if you're getting it fresh. you're also giving the greens some consistency.

[Anonymous No.8705841]

[Anonymous No.8705848]

>>8705841
hospital food/10

[Anonymous No.8705909]

>>8703848
How do you get the outside so dark and the inside so rare? By the time I get a good enough crust, I'm already at a medium-well.

[Anonymous No.8705937]

>>8705841
Mom, is that you?

[Anonymous No.8705960]

It's the "Oh my god Chorizo is so gross but so delicious" scramble.

6 oz Chorizo
2 Jalapeño Peppers
1 Large Red Bell Pepper
1 Onion
2 Eggs
Cilantro

Cook your Chorizo first and get as much liquid out of that thing as possible. Remove meat and then cook onions until they're soft and translucent. Throw in peppers. Reintroduce Chorizo, finish with two eggs and garnish with Cilantro.

The Chorizo I bought was so fatty but the end result was still delicious and meaty. Serve it as a burrito filling or with Rice. Ideally Cheese could have absolutely sealed the deal but mine came out way too fatty to consider adding more fat to the thing. Dicing the onion might have been a better idea, but I like long strips of onion.

[Anonymous No.8705964]

>>8705909

Your heat is too low. Get a really thick heavy pan (not nonstick). Heat the fuck out of it on a strong flame.

[Anonymous No.8705973]

>>8705937
Gaylan?

[Anonymous No.8705979]

Beef stew and garlic bread.

Stew cooked in Dutch oven all day. Garlic bread not strong enough: used store bought garlic butter.

[Anonymous No.8705988]

>>8705960
You really should reconsider how you're incorporating your eggs, famalam. That looks pretty gross. Scramble your eggs separately. There's too much liquid in that pan for a decent scramble.

[Anonymous No.8706015]

>>8705988
Fair critique. I wanted to be a lazy fuck and just use one pan. Cooking them separately would make it look less like puke.

It still was fucking delicious and looked better under the tortilla. I just saw how ugly it was and knew /ck/ would enjoy it.

[Anonymous No.8706062]

I don't have a pic yet but I got a fresh chuck roast that a friend raised and slaughtered, I pan seared it in cat iron and with fresh black pepper and salt... then placed some lagre onion chunks in bottom of crock pot, babby carrots on top of those amd placed the meat right on top of all that, halved mushrooms and a few grilled onions on top of that and about a cup of beef broth the meat isn't submerged... gonna add potatoes later

[Anonymous No.8706075]

>>8706062
>I pan seared it in cat
kek

[Anonymous No.8706076]

[Anonymous No.8706105]

>>8705685
>there is nothing gourmet about this
That's the joke :3

[Anonymous No.8706148]

>>8706075
oops

[Anonymous No.8706343]

>>8705807
>tendies

[Anonymous No.8706636]

successfully made sour blueberry cheetos yesterday

[Anonymous No.8707002]

>>8703713
Tried to make general tso kinda chicken

didn't know how to make the sauce so it's just mostly sweet chilli and a bit of hoisin and soy

[Anonymous No.8707017]

actual image

whoops

[Anonymous No.8707037]

Just made dinner. I made the bread and fries.

It's real simple, but I fucking love it.

[Anonymous No.8707063]

Fennel and Garlic risotto

[Anonymous No.8707084]

>>8707037
>I made the bread and fries.
Nice looking fries!

Tonight I had some micro-steamed red potatoes, smashed open, sauteed in the same pan as a little olive oil with a chopped kale and green onion til all was krispy. I topped with sour cream and a good dose of Lawrys, krazy janes, and cracked pepper. No meat tonight. I had a pretty good dose of corned beef leftovers at lunch.

[Anonymous No.8707123]

>>8707084
Pics or it didn't happen

[Anonymous No.8707192]

>>8707123
It wasn't pretty photoworthy like that, just a quick version of something colcannon-like. And, it's all gone, yum :) Sorry, I didn't snap one for ya! Next time.

I often eat off a big ol bag of chopped kale a couple of weeks like this, a cupful at a time, in a soup or in a saute pan around some pork. They chop it too fine to place in the oven for kale chips, but it does last a long time without spoilage.

[Anonymous No.8707217]

>>8703713
i pan seared a piece of salmon and ate it on raw baby spinach

[Anonymous No.8707227]

>>8707217
Mmmmm...E. coli

[Anonymous No.8707233]

>>8707227
i also drove a car to the grocery store to buy it

could have been in a deadly collision

i was also lucky that nobody held up the store at gunpoint and killed me 'as an example of what happens to heroes'

[Anonymous No.8707237]

>>8707233
Yes, you were

[Anonymous No.8707286]

>>8705809
that makes no sense, scrub

[Anonymous No.8707737]

>>8707286
try it, you'll see

[Anonymous No.8707936]

[Anonymous No.8707942]

[Anonymous No.8707951]

[Anonymous No.8707959]

[Anonymous No.8708713]

Mexican night

[Anonymous No.8708722]

>>8705979
This looks nice as fuck just serve stew in a bowl from now on, please.

[Anonymous No.8708857]

>>8703839
This LITERALLY looks like puke

[Anonymous No.8708861]

>>8707951
This looks like a gangrenous wound

[Anonymous No.8708870]

>>8703729
no, it looks decent.

[Anonymous No.8708884]

>>8703925
he looks peaceful.

[Anonymous No.8710028]

who else /baking/ today

[Anonymous No.8710082]

>>8706636
i literally don't understand what this is. Elaborate please.

[Anonymous No.8710113]

>>8706636
>blueberry cheetos
what did he mean by this?

[Anonymous No.8710138]

Did this for a cook-along thread a few days back actually. Baked chicken, pasta and vegetable salad, toasted baguette with pesto and provolone.

[Anonymous No.8710174]

>>8705572
>>8705626
>>8705679
eh, you are pretty pathetic

[Anonymous No.8710181]

Spinach Pasta.

[Anonymous No.8710917]

>>8707017
Nom that crisp

[Anonymous No.8710962]

Nicoise salad with an avocado vinagrette

[Anonymous No.8710981]

>>8710181
recipe?

[Anonymous No.8711034]

>>8710962
Hi Chef John

[Anonymous No.8711053]

few days ago

Wish I had a better camera on my phone, but my expensive phone got stolen, so I bought a piece of crap to replace it, since I'm still paying the other phone off.

[Anonymous No.8711086]

>>8705572
>>8705626
>>8705679

THERE IT IS! THERE IT IS AGAIN! SOME CUNT JUST RESPONDED TO EVERY POST IN THE THREAD!
fuck you. You worthless piece of shit. Im just trying to have a nice evening on the chan and you fucking meme make me look at your shit post every time i look at the answers to some other post. I want to see the reactions of anons you faglord, not a bunch of numbers and the digital vomit of a 12 year old. I have a job, i have responsibilities and i want to spend my time masturbating, laughing, listening to meme songs and getting triggered by things on the internet. I DON'T WANT TO SEE YOU AND YOUR JEWISH POST YOU NIGGER!!!
i bet you come home after a day of protesting for faggots and then just complain more on the internet. why cant you just shut the fuck up because noone cares about you.
You dont go to the store, take every item you DONT want to buy and shout "THIS ISS ALL SHIDD LOL FUG U STOR"
i bet you do
you fucking autistic beanbag of a human
i hope you get a girlfriend and she dies of fucking cancer

[Anonymous No.8711190]

>>8705973
That chicken looks unseasoned as shit. Poor excuse for fuhjeyetas

[Anonymous No.8711311]

everything i make looks the same

[Anonymous No.8712477]

>>8703761
to see if i could feel

[Anonymous No.8712490]

>>8705572
at least you were constructive, good job anon

[Anonymous No.8713318]

>>8703851
Uuuueeww what are you drinking ? Also that plate. Ew ew ew

[Anonymous No.8713328]

>>8703755
I have a friend who always bragged that he made the best grilled cheese. I finally had one and it was fantastic. He spreads a small amount of mascarpone on the bread before adding the cheese and grilling. Great

[Anonymous No.8713336]

>>8703835
I feel like the onions need to be smaller and maybe your stir fry temp a bit hotter with a touch less oil. Looks a bit greasy when kung pao can be great with just the slightest sheen

[Anonymous No.8713350]

>>8711053

[Anonymous No.8714220]

Just made this for lunch.
Sweet potato miso soup with mushrooms, tofu, chives, and green noodles.

[Anonymous No.8714251]

>>8714220
>eating soup near a laptop
why do you hate technology anon?

[Anonymous No.8714472]

>>8714220
Looks good m8

[Anonymous No.8714498]

Breakfast. Grilled bread and eggs to sop up the hangover. Simple as possible but it honestly doesn't get much better

[Anonymous No.8714514]

>>8714251
I'm not a messy idiot who spills soup everywhere when I eat, so it's not a problem.

[Anonymous No.8714517]

>>8714498
loving that yolk, friend.

[Anonymous No.8714538]

>>8714517
ty fren, here's 2 seconds after

[Anonymous No.8714552]

>>8705451
Just let the man have his fun you fucking prude.

[Anonymous No.8714572]

>>8714538
it look gud anon

[Anonymous No.8714622]

>>8714538

[Anonymous No.8714626]

>>8714472
Thanks, it was really just me using up leftover bits and trying to make something good out of them. Turned out nice and tasty though.

[Anonymous No.8716325]

meatball "sub" in a turkish bread

[Anonymous No.8716348]

Not making anything right now. Here's an old picture I still have. Pumpkin and red pepper soup. It was delicious. I need a bigger soup pot. I fucking love making soup.

[Anonymous No.8716354]

>>8705709
Teach me. That looks really nice.

[Anonymous No.8716425]

Made a chicken curry today

[Anonymous No.8716495]

>>8705572
i enjoyed your posts friend :>)

[Anonymous No.8716511]

How long does soup usually take to cook? I've been wanting to make some soups lately, as they seem very easy, but I just need to know how much time to set aside.

[Anonymous No.8716515]

>>8711086
>i want to spend my time...getting triggered by things on the internet
>I DON'T WANT TO SEE YOU

[Anonymous No.8716521]

>>8703713
First off, FUCKING THIS>>8705456
Second, the soup looks fucking awful. I hope it tasted good because on a fucking IMAGE board we can't taste it, so when you ask for pictures of food we made, then you have to make your shit look appealing to the only sense we can use to judge it: SIGHT

[Anonymous No.8716530]

>>8716521
>not having a $1200 TasteVR kit
poorfag go

[Anonymous No.8716533]

sweet & spicy chickenz and rice

[Anonymous No.8716538]

>>8711086
I would recommend going to one of those "safe spaces" that the teachers told you about. I am amazed the amount of freedom people with down syndrome have these days.

[Anonymous No.8716545]

>>8716538
>teachers told you about
loser, who listens in school you boring fag

[Anonymous No.8716582]

>>8716530
>not having a 144hz scratch n sniff monitor

[Anonymous No.8716597]

>>8716425
fuck I need some of that

[Anonymous No.8716679]

>>8710028
Looks nice man

[Anonymous No.8716728]

>>8716538
>he can't tell obvious copypasta

[Anonymous No.8716738]

Ground beef stroganoff with angel hair

[Anonymous No.8716743]

>>8716738
>hamburger helper

[Anonymous No.8716906]

>>8716743
no, made it from scratch, dip shit
I haven't had HH in 20 years

[Anonymous No.8716924]

>>8716906
Hey dude be careful with those chemicals you have on your counter there.

[Anonymous No.8717106]

Chinese style ribs, basic white rice shaped into a ball. Grilled asparagus mixed with soy sauce a very tiny bit of garlic.

[Anonymous No.8718113]

Breakfast

[Anonymous No.8718142]

>>8718113
What kind of cheese?

[Anonymous No.8718161]

Breakfast>>8718142
Just tillamook medium cheddar.

[Anonymous No.8718191]

Did some fish cakes

[Anonymous No.8718313]

my plates are too small.

some shrimp sauteed in garlic, butter, and old bay.

[Anonymous No.8718841]

Caramel-apple turnovers.

[Anonymous No.8719178]

I'm going to make some sort of artichoke spread tonight. I was planning on blending artichoke hearts, olive oil, capers, some salt and pepper together. What else could I add? Maybe some red pepper and onion?

[Anonymous No.8719198]

>>8719178
Don't cook your furball.

[Anonymous No.8719237]

Eh, not the greatest sweet bread ever, but it went out okay.

[Anonymous No.8719244]

Same as >>8719237
Inverted apple pie.

[Anonymous No.8719246]

>>8719237
litteraly looks like jizz on it. mmmmm i want some

[Anonymous No.8719257]

Chicken legs in wine sauce. The parsley pieces are a bit too large, nowadays I cut them far smaller.

>>8719246
Sorry for disappointing your lewd thoughts, but it's only some sugar frosting.

[Anonymous No.8719336]

>>8719244
wish I could see a shot of that with a slice or a scoop out of it. Otherwise looks good. does it take much butter? any cinnamon

[Anonymous No.8719346]

>>8718191
looks nice. would you ever serve it with any kind of sauce or pair the greens with a dressing?

[Anonymous No.8719360]

>>8703713
Made some homemade gnocchi. Sauce is boiled down milk, salami, herbs, garlic, peas and parmesan cheese.

[Anonymous No.8719363]

Mapo doufu/tofu.

[Anonymous No.8719369]

>>8719336
Thanks. Here's a picture after removing a slice.

>does it take much butter? any cinnamon
A spoon of butter per apple for the filling. In this recipe I used two apples and half.
For the crust, if homemade: it depends on the recipe. I personally use almost half cup of butter for each cup of flour, but you can raise the proportion if you want it to be crumblier.

I added cinnamon even if the original recipe didn't call for it. Cinnamon and apple is a GOAT combo.

[Anonymous No.8719370]

>>8719360
Annnd a fairly basic beef stew I guess.

[Anonymous No.8719374]

>>8719370
And a loaf of wholemeal bread

[Anonymous No.8719395]

>>8719370
>>8719374
Those look quite good.

[Anonymous No.8719404]

>>8719395
Ty. The stew was delicious, but the bread turned out a bit denser than I was after
And the gnocchi was actually delicious also

[Anonymous No.8719413]

>>8719404
The tricky part of gnocchi is the potato - but as long as you use something starchy, it goes easy. I'm going to try serving it with a milk-based sauce, nice idea.

[Anonymous No.8719414]

ready for the grill

[Anonymous No.8719419]

>>8719413
>nice idea
I-it was just all I had :(

[Anonymous No.8719421]

My first ever attempt at lamp. Was pretty good, but tons of leftovers.

Made great gyros later that week.

[Anonymous No.8719498]

>>8719370
basic but delicious I'm sure. I would want even more celery or carrots in my own personal. What is the drink of choice to go with this?

[Anonymous No.8719513]

>>8719414
I almost turn up my nose because no meat, but oh well. What marinade or dressing?

[Anonymous No.8719546]

Pls r8

[Anonymous No.8719547]

I love lamp.

It almost becomes a travesty if you keep saving it. Gotta eat it right after cooking!

[Anonymous No.8719553]

>>8719498
>What is the drink of choice to go with this?
Kek, idk.. I think I had it with a cup of black tea though iirc
Traditionally though I guess some kind of unhopped beer.

[Anonymous No.8719558]

>>8703713

[Anonymous No.8719568]

>>8719546
That potato was done like shit and will just be dry starch fluff in your mouth. But the rest looks 8/10. Even compared to fancy restaurants I bet that is a great job. Yup 8/10.

Have some wine and post a shot of the cut.

[Anonymous No.8719606]

>>8703857
I love your presentation. I have never seen a grilled cheese could look so elegant before today.

[Anonymous No.8719628]

>>8719414
you forgot to put the meat on, haha, gonna suck taking it all off to layer properly.

[Anonymous No.8719630]

kimchi jjigae

don't tell the koreans but I eat it with greek yogurt

[Anonymous No.8719678]

>>8711086

I don't know why, but this post was so lulz-worthy it made my night. Thank you Anon.

[Anonymous No.8719692]

>>8714538

I fucking LOVE poached eggs. I just tried it for the first time last week and can't stop eating them. Do you butter your bread at all? Or just leave it bland?

I tried a little garlic on mine last time and I was conflicted about its taste.

[Anonymous No.8719874]

>>8703848

This looks fantastic. If it were mine I would sautée the greens in a bit of olive oil with salt and pepper and maybe add some onions, garlic, pepper and chillies into the rice but overall 8/10 dude. That steak especially is a 10.

[Anonymous No.8719914]

Udon, red pepper paste, miso, green onion, tofu ...etc.

[Anonymous No.8719917]

>>8703713
Shit is so cash

[Anonymous No.8719942]

>>8711086
Oh the grocery analogy killed me.
I havent cooked much lately because i cook for others 9 hours a day but i did grill recently.

[Anonymous No.8720126]

>>8719558
How did you make the sauce?

[Anonymous No.8721275]

>>8703713
Baked Cheesecake

[Anonymous No.8721278]

>>8719346
the salad had a slight dressing and I hate it with english mustard for sauce, would try a good hotsauce though

[Anonymous No.8721325]

>>8721275
This is the recipe used.

Made it 4-5 times over a 2 year period. Personally I find it very rich, gives me a bit of a stomach ache quickly if I eat too much. I've had friends eat 1/4 in a single sitting however.

Never managed to get the topping part of the recipe to a suitable consistency though, so usually improvised and provided more of a sauce instead.

[Anonymous No.8721331]

>>8721325
Bain-marie did prevent a huge crack the one time I bothered.

[Anonymous No.8721337]

>>8703871
Jim's a pal

[Anonymous No.8721400]

>>8705679
RATE MY DISH YOU FAGGOT

[Lobos No.8721518]

Cookie dough. In the middle of folding in the flour.

[Anonymous No.8722090]

Nachos

[Anonymous No.8722123]

>>8719546
Would eat desu

[Anonymous No.8722315]

I felt creative and had a lot of tomatoes so I put together this plate.
>italian bruschetta toppings (cold)
>greek tomato and feta cheese paste (cold)
>chicken garam masala.... thing (hot)

It was amazing

[Anonymous No.8722318]

>>8722090
>shredded cheese and ground beef
are you the guy that made those fucking trailer tacos earlier

[Anonymous No.8722322]

>>8722090
those are tostitos chips too arent they

[Anonymous No.8722325]

>>8722318
Not sure what you're talking about anon. I made this at 3 in the morning when I didn't have any steak or chicken to cook, but I wanted nachos.

[Anonymous No.8722332]

>>8722325
just.... do better next time anon. do better.

[Anonymous No.8722353]

Pre cooking. No post pic, oops.

[Anonymous No.8722358]

>>8722332
The guacamole was hand made at the very least. Not a fan of beans on nachos, and I actually like it when the cheese isn't fully melted.
It's weird actually. Whenever I shred cheese, I can't help but eat some of the shreds or whatever it's called.

[Anonymous No.8722363]

Sweet potato pie from last fall.

[Anonymous No.8722378]

>>8707037
Recipe for both pls ?