Food you've actually made.

[OP !!Y57fC+0Tpns No.9238542]

A whole plate of tendies, just for me.

Watchu' eatin' for dinner for /ck/ ?

[Anonymous No.9238551]

>fried up garlic, onions, and mushrooms
>added diced tomatoes and tomato sauce
>mix in seasonings and shredded chicken
>served over whole grain macaroni

[Anonymous No.9238570]

Sunday lunch

[Anonymous No.9238587]

>>9238551

[Anonymous No.9238603]

>>9238542
Polish pierogi, ate them all in one sitting.

[Anonymous No.9238607]

>>9238542
I thought those were puppies

[Anonymous No.9238633]

>>9238587

American Goulasch is always good.

[Anonymous No.9238647]

[Anonymous No.9238666]

>>9238647
Anon, your dish presentation looks like you'Re from easten europe. Am I right?

[Anonymous No.9238699]

>>9238666
i have been called a bulgarian once, but i am not from eastern europe

[Anonymous No.9238705]

>>9238542
Looks better than tyson
>>9238603
I wish to be that good eventually, I tried asian dumplings - disaster.

Ill post a few things I did recently, Im learning a lot and all of these posts are first times unless I say otherwise.

Meatballs
Ground beef, pepper, salt, milked breadcrumbs, dry basil, fresh oregano, pan fried in olive oil then baked. Thought about adding chili flakes and ground fennel OR omitting other stuff for those things. Pepper for flakes, basil for fennel.

[Anonymous No.9238713]

>>9238699
Well, at least your aesthetics are like those of a high quality Babuska.

[Anonymous No.9238717]

Hyper bland and bad spinach pea quiche. Fortunately I learned how to do the pastry which turned out great underneath and on the sides, but I didnt have enough to make it look good at the top (Also not trying to present at all, and just cooking for the experience). Topped with shredded mozz, needed way more salt. Needed more eggs, needed more crust.

[Anonymous No.9238719]

Baby bread loaf. Used too much basil OVOO, not enough salt, not enough ground flax with the flour. Didnt use enough egg wash. Tasted fine. Featured in next two.

[Anonymous No.9238722]

>>9238719
Basic tuna salad with romane on the bread, posted to show different angle. Redid this with bigger loaf I made, instead of spreading butter in between split bread and frying I just placed soft down in olive oil to crisp up the interior. Was a lot better, no picture of that though.

[Anonymous No.9238737]

>>9238719
Rest of the loaf with butter garlic bread, some pieces needed longer but I was burning the garlic so fuck it.

[Anonymous No.9238741]

The larger daddy loaf of the small one. This one had the salt, the correct oil, maybe five times the ground flax, it was itself about 3x as large, and the egg wash was generous. It crisped up nicely and had a good crunch on the bottom (corn meal) and top.

>>9238719
Dont on tinfoil because all I have is a rusty fucked up pan. I know its not good but its this or nothing.

[Anonymous No.9238745]

Your mum's fanny

[Anonymous No.9238750]

Deep fried smelt in corn meal - the best fish ive cooked and fish is really what Im good at but cant afford anymore. Forgot the breading I used, had corneaml in it though.

[Anonymous No.9238774]

Who uses charcoal here? It makes burgers taste pretty damn good. Came out too greasy though. Grilled onions, some mayo, ketchup, and pickles.

[Anonymous No.9238782]

>>9238774
looks good to me I havent gotten the grill going this year, family fucked it up too bad. bad bun though.....

[Anonymous No.9239007]

I made some pretzel buns for fun recently. P good.

[Anonymous No.9239708]

>>9239007
These look excellent!
Gnocchi from tonight, a shame I had to go to the catalog for a fucking homemade food thread on the fucking food board.

[Anonymous No.9240574]

>>9238774

grilled burgers on natural lump charcoal, im really happy with my grill. it's super easy to use and as long as you have two cooking zones you can't fuck it up.

[Anonymous No.9240761]

>>9239708
You mean a fast food board?

[Anonymous No.9240797]

>>9239007
Got the recipe?

[Anonymous No.9240811]

>>9239007
Those look amazing. Seconding the other anon on recipe.

[Anonymous No.9240836]

Meatball subs (I make the meatballs with Pork Sausage and ground beef

[Anonymous No.9241852]

Been playing around with different kinds of egg wash variations lately; these crosses ya got fucked up cuz I forgot to put on the 2nd coat of egg wash so I took them out of the oven really quickly.

The problem was I wasn't quick enough and they deflated. Tastes fine tho.

[Anonymous No.9242091]

Chicken and peppers for a spinach romain salad.

[Anonymous No.9242380]

>>9240797
>>9240811

Sorry for delayed response.

It's basically just following the steps in this vid.

Turns out that baking soda is the secret to pretzel texture.

Ingredients:
1 3/4 Cup All-Purpose Flour
1 Tbsp Unsalted Butter
1/4 Cup Baking Soda
1 Egg
1/2 Tsp Instant Yeast
1/2 Tsp Salt


Preparations:
1- Preheat 3/4 Cup water to (120º F / 49º C).
2- Soften the unsalted butter.

https://www.youtube.com/watch?v=z0sXtqz3CYk

[Anonymous No.9242868]

>>9238542
Chicken breast, breaded and stuffed with ricotta, parmesan and pesto

[Anonymous No.9242877]

Lemon pie w/ gingersnap crust

[Anonymous No.9242901]

>>9238542
Here's that before 'n after:
>fresh rainbow trout with garlic/lemon
>mashed potatoes
>veggies

[Anonymous No.9242933]

Got a few pics coming in

First, Scotch egg with homemade sausage

[Anonymous No.9242944]

>>9242933
Chinese style braised pork belly, later made into pork belly parmesan risotto (no pic)

[Anonymous No.9242950]

>>9242933
Caramelized onion, gorgonzola, and fresh fig tarts with red vein sorrel

these were for a retirement party

[Anonymous No.9242960]

>>9242933
Arctic char poached in clemetine court boullion with sauteed broccoli rabe and saffron rice

[Anonymous No.9242975]

>>9242933
Seared Maine sea scallops with toasted orzo pilaf and porchini/shiitake mushroom duxelle (no pastry because calorie counting)

[Anonymous No.9242984]

>>9242975
i've never had scallops. what do they taste like? is it anything like octopus/calmari? btw great pics anonymoose

[Anonymous No.9242990]

>>9242933
And finally, this is what happens when my fiancee tries to make me something

forgot to mention that the scallop dish has blue cheese on the mushrooms and smoked salt around the edge of the plate

[Anonymous No.9243005]

>>9242990
at least he tried

[Anonymous No.9243023]

>>9242984
They are a solid muscle, so from top to bottom there are strands of tender tissue. They are sweet and mild and should be cooked medium or they become very tough as they lose moisture.

I would compare them to a much juicier/softer shrimp with maybe some of the flavor of calamari. Not very similar to octo at all. They mostly just taste like themselves though, there is no "poor man's" version of scallops, though you can get bay scallops which can be as small as peanut m&ms, and are really only good in soups or deep fried. You want Fresh Sea Scallops, generally around U12-U8 in size is the dream. They cost between 20 and 40 dollars a pound, depending on where you are from. They are fantastic if prepared properly.

>>9243005
*She

[Anonymous No.9243185]

>>9241852
look very tasty
dont worry about them going flat, you done good

[Anonymous No.9243209]

Supper

[Anonymous No.9243645]

ded thred

post food

[Anonymous No.9243697]

finally made a dish I've been dreaming about for a while, pretty standard cast iron butter basted steak with butter, a ton of garlic and thyme. Used a bone in ribeye medium rare and while I let it rest I fried up two eggs over easy in the leftover fat. probably the best thing I've ever cooked but god damn was it rich.

[Anonymous No.9243702]

>>9243697

That looks all over the place.
Probably tastes good though.

[Anonymous No.9243722]

Split chicken breasts on the barbecue.

[Anonymous No.9243732]

>>9243722
this should be obvious but
>clean your're grill dude wtf

[Anonymous No.9243743]

>>9243732
>>9243722
This.
Not to be mean, but invest in a scraper for the taste if nothing else.

[Anonymous No.9243815]

>>9243732
>>9243743
It's seasoned. :^)

[Anonymous No.9243856]

>>9243702

plating could've used some work and the eggs were a little crispy for my taste but it was great, crispy on the outside warm and pink inside

[Anonymous No.9243866]

>>9243815
It's inhibiting the heat transfer of the grate. Clean it. Some times I will just use a ball of aluminium.

[Anonymous No.9244427]

>>9239708
what did you do there?

/
fried eggs and tamarind onions on toast. good mess

[Anonymous No.9245027]

[Anonymous No.9245051]

>>9238542
Chicken and sausage gumbo my famalam

[Anonymous No.9245055]

>>9238542
Ketchup and rice

[Anonymous No.9245059]

>>9238542

I love this post op.

esp. the, just for me

[Anonymous No.9245173]

>rib eye steak
>tomato
>mushrooms (cooked in the juices from the steak)
>avocado
>sharp cheddar
this was one of the best sandwiches I've ever had in my life

[Anonymous No.9245226]

gnocchi with white sauce and parmesan

[Anonymous No.9245238]

>>9245173
damn that looks good

[Anonymous No.9245241]

I have a million of pictures and I don't want to spend an hour posting them all. So here's just one.

[Anonymous No.9245976]

Pesto with fresh basil from the garden.

[Anonymous No.9246053]

>>9245241
no need to post the others

[Anonymous No.9246324]

No bully

[Anonymous No.9246335]

Thoughts?

[Anonymous No.9246341]

[Anonymous No.9246343]

>>9246335
Eggo too cooko

[Anonymous No.9246346]

>>9246324
Skipperlabskovs? Delicious

[Anonymous No.9246379]

>>9246346
I was testing out my new slow cooker. It's lamb, carrots, onion and potato. It doesn't look that pretty but it was very tasty.

[Anonymous No.9246404]

A year or two ago for christmas I made a orange-glazed duck with a plum sauce stuffed with carrots, shrooms and something else. On many reasons it looked like shit, but it was one of the most delicious dished I'd had in my life, the combinations, etc.

[Anonymous No.9246794]

>>9243866
where would you even get let alone one ball of aluminum and why do you have so many that you can use them on a whim to clean your grill

[Anonymous No.9247274]

>>9246794
he means foil you goof

[Anonymous No.9247428]

>>9238705
It's really not that hard.

Choose a filling (I had, minced meat, onions and mushrooms) and make the dough. Roll it out, make circles with a cup or something the size you want them. Take circle in one hand, fill with a teaspoon of filling, wet the edge with water (so it sticks together) flap over, close in a fancy or rustic way (my granny always pushed a fork around to close them off). Place into boiling salt water for around 7 minutes.

Let them cool down on an oily plate (so they don't stick). I like to fry them with butter and bacon in a pan till they are a bit cross.

[Anonymous No.9247609]

>>9242933
scotch egg looking dank m8

[Anonymous No.9248533]

>>9242990
>cheese
>mushrooms
>clams
pick one

[Anonymous No.9248538]

>>9238699
it kinda looks like those sandwiches are gonna kiss.

[Anonymous No.9248894]

>>9238542
Stirfry

[Anonymous No.9249014]

pan fried Ribeye with mamposteao

Lunch today

[Anonymous No.9249086]

>>9249014
I'd say you got your starch/veggie/protein portions right there.

>1:0:9000

[Anonymous No.9249091]

Skirt steak and scrambled eggs mofucks

[Anonymous No.9249094]

>>9249014
you got a big enough steak there rick

[Anonymous No.9249103]

>>9244427
I rolled ou tthe potatoe egg and flour dough with salt pepper. Then rolled and diced the chunks, and pan fried after boiling them in butter garlic basil and sage

[Anonymous No.9249107]

Jalapenis poppers stuffed with monetary Jack, mozzarella, and cheddar.
How the fuck do you bread a smooth pepper, the egg wash just runs off.

[auqui No.9249115]

que asco que mierda es esa cosa basura estupido norteamericano jjajajajajajajajajajajajajajajajajajajjajajajjajajajjajajjajajajajjajajajajajjajajajajajajajajajajajjajajajajajajajja

[Anonymous No.9249134]

>>9245059

There's a little Kevin McCallister in all of us.

More so if you're on 4chan.

Namely the part where he's an annoying, whiny little shit with terrible taste.

[Anonymous No.9249176]

[Anonymous No.9249181]

[Anonymous No.9249182]

[Anonymous No.9249201]

grilled these along with some pork chops and processed some butter with chopped chives and basil.

[Anonymous No.9249204]

>>9249201
forgot pic

[Anonymous No.9249223]

>>9243856
you should try keeping the eggs sunny side up, and maybe just cook one egg. If you wanted to get "fancy", two quail eggs (sunny side up) over slices of perfectly cooked steak could be great.

garnish with chives for color.

[Anonymous No.9249444]

Here is a Cheese Soufflé I made that rose so much it spilled everywhere. It was my bad for overfilling the moulds but it tasted good nevertheless. Made with a Béchamel base and shredded Comte and Emmental.

[Anonymous No.9249470]

>>9249444
Samefag, I also tried an imitation recipe of the Ratatouille from the movie and came up with this number which I've made a few times now. It's just peppers, eggplants, and squash roasted/braised in tomato sauce and doused in cheese.I also throw in some Nuremberg sausages because meat.

[Anonymous No.9249496]

>>9249470
Samefag once more, these are some burgers I made. Homemade buns: a standard bun recipe that came out pretty thick. Beef: chuck steak and rib coarsely minced in my food processor then wrapped around a disk of Camembert cheese cut out a small wheel maybe three inches across. On top of the burger is a piece of pan seared foie gras, an idea I got from a restaurant I'd eaten at. The veggies are fresh arugula and some onions and peppers sautéed in the rendered foie gras fat. Probably one of the richest things I've ever enjoyed, totally worth the four hours of effort.

[Anonymous No.9249522]

>>9249176
Underrated post.

That fillet mignon is an amazing color and it looks like you got the crust perfectly golden. Is that a traditional mushroom duxelle? It looks like garlic.

[Anonymous No.9249557]

>>9249522
Thanks, I am not a huge mushroom fan so I did one with roasted leak and just went for an onion version.

[Anonymous No.9249567]

>>9249557
Ah shame, mushrooms make the dish for me. As long as you absolutely carpet bombed it with black pepper though I'm sure it worked well enough.

[Anonymous No.9249612]

>>9246335
Everything on the plate is overcooked

[Anonymous No.9249623]

I GET THE APPEAL OF AVOCADO
FINE
OK
IT'S NOT A MEME
but please can we at least bring out the best from all our ingredients?
when you put avocado on a salad it makes perfect sense to leave it in slices because you blend the ingredients considerably and the chewing process conincides reasonably with flavor release from greens and other veggies
but slices on things like sandwiches and other saltier dishes make no sense. the meats/pickles/cheeses are probably all directly providing flavor granted, avocado is meant to balance everything out, but it should DO EXACTLY THAT. so why the hell would anyone have giant chunks of avocado that miss its early chance at balancing the other flavors when a smaller quantity in a lightly processed form would both complement while not disrupting the composition of a sandwich or burrito or whatever. Some "sushi", for example does it right with thin slices that are layered on one another. please can just fucking use our brains?

[Anonymous No.9249628]

>>9238542
boi u don even have to ask uwu

[Anonymous No.9250137]

>>9242990
divorce imminent

[Anonymous No.9250143]

>>9249176
amazing i'd love to make this dish but I don't trust my oven.

[Anonymous No.9250145]

I've been making Risotto for the past 4 months.

[Anonymous No.9250147]

I've been trying to perfect the consistency, the presentation, and maximize the deliciousness

[Anonymous No.9250149]

I've worked a lot on my Risotto but I still don't know what a person would consider the proper consistency. It seems to vary wildly depending on the person.

My main goal has been to stick to a single consistency and get it perfectly everytime, it's still tricky to be 100% accurate.

[Anonymous No.9250151]

This was an attempt at Ossobuco, it tasted very good, but I waited too long because the meat fell off the bone.
Flavor wise it worked, but presentation wise it didn't.

[Anonymous No.9250154]

I also make pasta too. That's when I get bored of making Risotto

[Anonymous No.9250159]

This is one of my favorite moments while cooking.
I wish I could have gotten the presentation better tho.

I managed to make Bolognese sauce without tomatoes or tomato sauce. I just used chicken stock and tomato paste and it worked amazingly.

[Anonymous No.9250160]

>>9250145
You fucking suck and fuck you reposting this nasty looking risotto.

[Anonymous No.9250164]

>>9250160
It hurts to constantly be shat on by people. Thanks man.
Maybe I'll just kill myself

[Anonymous No.9250167]

>>9250160
Just kidding I wont, but it is very annoying. Stop being a faggot. Stop hating on me. And stop trying to prevent me from learning and improving.

Fuck off

[Anonymous No.9250168]

>>9250164
Maybe stop reposting it in every thread then.
It's watery, the portion is small and there is too much garnish.

[Anonymous No.9250170]

>>9250168
This is a thread specifically for posting food you've made.
This is one of the most appropriate times I could post this.

[Anonymous No.9250176]

>>9250168
stop calling it fucking watery. it physically doesn't have that texture.
A watery risotto wouldn't be able to do this.

[Anonymous No.9250180]

can't get a good rise in the winter and I think I needed to roll these boys when the dough was firmer/colder so I got a tighter roll cause they ended up coming out thicc but they taste good

[Anonymous No.9250181]

Maybe someone who actually makes risotto can explain what I'm doing wrong, because the rice is perfectly cooked, and it tastes great.
Why do I have people constantly berating and insulting my risotto?

[Anonymous No.9250182]

>>9250176
>plastic fork
it gets worse!

[Anonymous No.9250184]

>>9250182
Maybe I don't want to fucking wash up extra dishes?

[Anonymous No.9250302]

>>9250181
Your risotto is fine. The only show stoppers are the rice is still brittle, mushy or a soup. It's all personal preference and even nice restaurants will very a good deal one from the other. Here's one I did the other night and it was excellent.

[Anonymous No.9250370]

>>9248533
where are the clams?
are you feeling OK?

[Anonymous No.9250374]

>>9250184
So as well as not being able to cook you're lazy as well?
You're a mess.

[Anonymous No.9250383]

>>9243209
looks really dry, needs some kind of sauce on it

[Anonymous No.9250388]

>>9250180
They do look thicc as fuck

[Anonymous No.9250395]

>>9250302
The grain wasn't mushy. It was cooked perfectly.
As for the soupyness I was taught that risotto should be very creamy.
Like pic related.

I saw your Risotto earlier and it looks very nice. The only thing I'm wondering is how long you toasted the grain for.
>>9250374
Can you even cook?
None of my haters actually post their own cooking btw. Just a pattern I've noticed

[Anonymous No.9250400]

>>9250395
thats creamy, yours is soupy

you must have not used hot stock, or were impatient and put too much in a once

[Anonymous No.9250404]

>>9250400
I use very hot stock and I only add one laddle at a time.
I think it's the camera really, because it tasted creamy as fuck.

[Anonymous No.9250406]

>>9250400
again I really dont see how a soupy risotto could physically do this>>9250176

[Anonymous No.9250775]

>>9250145
you good senpai, fuck the haters

[Anonymous No.9250792]

>>9250775
Thank you man.
It tasted delicious.

[Anonymous No.9250823]

Just made these, look better than they taste but still yummy

[Anonymous No.9250863]

>>9238737
I used to do that too. The correct way is to make a garlic butter, or it will just burn like that every time. Or alternatively you make a garlic infused oil and fry them in that/oven bake them with it brushed over the top.

[Anonymous No.9250874]

>>9249103
>pan fried after boiling them in butter garlic basil and sage

Wait what. You pan fried them in regular oil after boiling them in some kind of leafy water with garlic in it? Why wouldn't you fry off the aromatics and then pan fry the gnocchi after boiling in salted water