/ck/ - Food & Cooking

>>5251908
I'll have to be more consistent.
Plain looking batch but the end result is usually pleasant.
Ingredients are:
>1 tsp table grind black pepper
>1 tsp table salt
>2 bay leaves
>3 tbsp basil
>2 tbsp oil
>16 ounces water
>8-9 ounce measurement brown rice
>3-4 chopped garlic cloves

As rice cooker does the trick but the batch must be stirred twice to insure all ingredients are mixed and cooked properly.

Cooking time is 40-60 minutes.

>>5245799
lol. I'll keep it simple.

>>5245783
I just found the comic anon, and it's purely for humor purposes.

I'll be uploading my sticky rice batch that I made yesterday in a few minutes. Plus I'll cut down on the humor.

>>5245776

>>5138979
I disagree, well partially. If the brown rice is by itself then it does taste horrible. However if flavoured with the right ingredients it surpasses white rice any day IMO.

Per cup:
>1 tablespoon butter
>3/4 teaspoon salt
>1 tablespoon table grind black pepper
>3 chopped garlic cloves
>1 heaping tablespoon basil

Rice is always washed properly. I used 2 cups water per cup of brown rice. Sometimes to kick up the flavor( but requires more attention) I used 1 1/2 cups water and 1/2 cup coconut milk.

>>5137014
This is correct. Few people seem to cook it properly still though.

When I cook my brown rice I stick with a rice cooker and just avoid the pot now.

Seasoning it is a bitch but I finally got it down.

>>5132861
Their brown rice is pretty decent.

>>5139904
Like it matters.

Didn't take a pic of the protein cheesecake batter but fuck it.

The pork taste fucking amazing. Thanks guys. It just falls apart. It's well flavored and a bit spicy thanks to the garlic( I used a lot) and red onions.

A shit pic posted.

>>5136248
Apple cider vinegar sounds interesting.

I'll do another thread next week when I do the next roast.

Until then and for tonight I will start up with my protein cheesecake.

>>5136248
>>5136237
>>5136227

It's my first time tackling a meat this size.

I'm usually handling chicken, various rice, protein rich meals that don't compromise taste.
>/fit/izen on average here.

Next week I will go after this again and I will try again.

Next time I will grab the shoulder with the bone included.

>tried it with root beer?

No, and I will take your advice and never

>don't cut the fat off

Never would anon. I was born in Belize and grew up around rich Hispanic and Caribbean food.

>3 hours is too slow for /ck/
>tfw no time control abilities.

>>5136079
Assuming this thread doesn't get deleted in about 3 hours I should have the finished pic up.

I used ale instead of beer
>pic related.

It'll be a few hours. I'll post pics when completed.

Thanks again for the advice.

I bought this a day later than planned thats why I wanted it to start cooking today.

>>5136013
Thanks anon! Gf and I were glad to read that.

I have it completely rubbed down.

It was brought fresh today. I have a whole fucking stock of wine in my house but no beer. Just a bottle

I'll let it sit for 30 minutes and throw it in the oven a bit after 6pm.

Thanks anon.

Dry rub mix:
Paprika
Salt
Black Pepper
Brown sugar
Basil
Sage

On the side I have 4 garlic cloves chopped and a slice of red onion chopped.

The overnight part was what I was trying to avoid but it is apparent I need to let it sit that long for the best result...?

>>5135953
Thanks. I feel a lot better with that suggestions.

My current dry rub is still being mixed.

Currently cooking up a batch of seasoned brown rice.
>hand chopped garlic cloves
>salt
>table grind black pepper
>butter
>basil

>>5135944
I'm want a rich seasoning that will marinate through the whole pork. But I also don't want to have to wait three fucking days to accomplish it all.

Posting pics of my seasoning in a few.

Bigger than I expected after unpacking and cleaning.

Preparing a pork shoulder for tomorrow. I'm a but frustrated by the minimum required time for decent marination though.

Anyone out there got any good tips, recipes used or pics?

I FUCKING WISH I COULD FIND THIS SHIT IN THE U.S!


And I won't be going back to England for another 2 years.

Look scumptious

>>4736251

Next time you cook rice:
> 1/2 teaspoon of salt
> 1 teaspoon of parsley
> 1/2-1 teaspoon of basil
> 1 1/2 tablespoon of butter

I prepare rice( white and brown) 2-3 times a week.

My favorite recipe is:
> 1/2 teaspoon salt
> 1/2 cup coconut milk
> 1 teaspoon parsley
> 1/2 teaspoon minced garlic

Enjoy making your gf wet from your kitchen wizardy.

>>4727291