/ck/ - Food & Cooking

>>6720529
It was my first try, I get that they don't look great (especially the nigiri) but the ones I left out looked completely evil.

>>6720382
Hopefully they were Australian dollars.

>>6720469
I tried sushi before. Pic related is my first try ever. The fish cost me like $9, and I already had all the other stuff. Rice and vinegar are so cheap that they're practically free.

Only about half the tuna I bought in the photo is present in the photo. The rest was unaesthetic and was left out, so that's only like $5.00 of sashimi-grade fish there.

>>6705648
Fugg you, you disgusding blebian ;DDDDD

>>6703328
I'm currently learning to be a Sushi Chef. I'm only 1/4 asian (I basically look all white) but I work at a restaurant with a sushi counter as a line cook. Before my shift I practice at the counter with the sushi chefs using my own equipment. When I started I fucking SUCKED (pic related, it's my first attempt at sushi) but I'm getting better over time. Eventually I might get to actually work the counter, I want to actually be up there making sushi by next summer.
If you do something similar (getting a job as a line cook at a Japanese restaurant and working up) you might have a good shot.

>>6703165
Sweet potato pie is the pie of Gods. I also like blending them into a puree with cauliflower, olive oil, and some salt (pic realted, in the upper right corner).
I know a lot of people hate them, but I actually really enjoy sweet potato fries, personally a lot more than regular french fries, but that's a gamble since sweet potato fries seem to be a love/hate thing.

>>6702921

Positive:
> I enjoy my food more than when I ate pre-packaged shit
> I feel like my body is well nourished
> I save money
> I'm no longer a fat ass
> People think that I have some sort of amazing skill

Negative:
> I stress about using my perishable ingredients in time
> I have to actively keep myself from looking down at other people my age who can't cook
> I no longer enjoy pizza (unless I'm drunk)
> I am no longer capable of being attracted to a woman who doesn't know how to cook

>>6702542
>>6702530

There aren't any onions there boßß. Those hall browns came out kindof weird on camera for some reason, so you might have those mixed up. Also the peppers were just me fucking around, but I'm pretty sure some sperg will still flip out over them.
I had it with a cup of tea by the way, don't worry.

I just attempted my first Full English Breakfast, I was pretty happy with how it came out. I couldn't make it out to any specialty store to make black pudding, although I was planning on making it out of Spanish morcilla if I had the time to make it out to the specialty store. The greens are roasted Shishito peppers. Before someone freaks out, I know they aren't really traditional to have in a full English but they went really well alongside the roasted tomatoes. Next time I want to splurge on a breakfast I'll make the effort to get black pudding and put it in the place of the peppers.

Also, breakfast food love general thread.

>>6701111
I'm also curious about the Filipino versions of food like Fabada and Cocido. Would be disappoint if there's nothing good at all though, I kind of want to take as much as I can from each culture.

>>6701021
I actually want want learn more about Filipino cooking. I'm an expat from Spain, living in America, and I specialize in Asian cooking. I want to start with the Jungle Asian versions of Spanish dishes amd expand from there.

>>6700986
I get mine from a specialty Thai store.I live near a city with a lot of Asians though so I'm kind of on easy mode. You can get galangal dry and have it work, but your kind of fucked for kaffir lime leaves and lemon grass. You can probably substitute in a pinch, it won't be 100% authentic but it should work.

>>Don't worry anon, I have that shit on lock. I actually work at a Thai restaurant, but my station is at a Wok so I rarely make soups. I'm practicing them on my own time so that I don't have to feel like a retard about things that my own restaurant serves.

Can we get a Thai food general thread? Vietnamese/Cambodian eyc also welcome.
Pic related, I finally got a hot pot and I made some Thai coconut soup with shrimp. I want to practice with Thai soups at least a few times a week so that I can start experimenting with new flavor combinations.

>>6700109
Of course it tastes good you fucking retard, it's just Oreos and Milk in a bowl as opposed to a glass. You didn't "adapt" anything. There is literally no distinction whatsoever between what you just did and the absolute most common way to eat Oreos.
Fuck you OP.

>>6699124
I keep a culture of Nattobacillus around, it's pretty easy for you to start one. Get a brand of Natto that's never frozen (usually an expensive one) and use that. I hate having to drive several cities away to find a Japanese specialty store. You can look up some You Tube videos on it.

>>6695902
>>6692704
Spanish ex-pat living in America here. In Spain American pancakes are a very popular item, but they're near universally marketed as a desert (under the name American Tortas or sometimes American Tortillas). Now that I think of it, it's very strange that dense, sweet flat cakes covered in sweet maple syrup and butter are seen as a breakfast item in the US. It seems like a desert right?

>>6695586
That sounds pretty thug. Do you ever separate the eggplant after frying it, and then add it at the end? I find that the eggplant falls apart pretty easily after being fried and absorbing the oil. My Chef melted my face once for not adding the eggplant at the very end.

>>6695178
If you want to make some good eggplant, you can make a pretty fast dish with them if you have the right ingredients. You'll need:

- Bell peppers (I suggest a colorful variety, but it's not necessary)
- Meat of your choice
- Fresh basil
- Fresh, chopped spicy peppers (I suggest Thai chili peppers)
- Chopped garlic
- Onions
- Regular savory soy sauce
- Sweet soy sauce
- Oil
- Chinese purple veggie dildos

Chop the purple monsters. If you can, use the "ran-giri" style of cutting, but if you don't care that much just chop them into fat chunks however you want. Fry them until they look a little crispy, and set them aside. Preferably in a deep fryer if you have the luxury.

Get a wok, put in some oil. Heat the oil for a couple minutes. Add your meat. Your meat should be sliced into little pieces about the thickness and circumference of a typical cracker. Once the meat is ~80% cooked, add your onions and bell peppers. There should be an even ratio of meat, bell peppers, and onion in the wok. Let it cook for a minute or two, stirring or tossing the wok. During this time, ass the sweet and savory soy sauce in about a 3:1 ratio until everything has a lightly brown tinge, or to your liking. Then add the chopped garlic, chopped chili peppers, and basil. Cook it until the basil is wilted and soft. Finally, add the fried eggplant chunks from before. DO NOT STIR, they will fall the fuck apart. Use the wok to mix it in by tossing them around, until they're evenly spread. Serve and enjoy. If should look like pic related.

>>6694681
Hahah, well I work in a random as fuck Thai-Sushi fusion restaurant. The Sushi chef is a super sterotypical asian that can barely speak English. I don't think she knows that she can cash in her female sushi chef cred for more recognition. If it makes you feel any better, she's the only female that works at the sushi counter.

>>6693751
I feel the same way about pizza. I think it's OK for what it is (a simple comfort food) but it's nothing special. The fact that people my age (21+) talk about it like it's some kind of food nirvana confuses the hell out of me. Same goes for Mac and Cheese and to a lesser extent grilled cheese sandwiches. I just don't get how grown adults can't see past wheat/cheese combinations when there are so many better, more complex foods they should have discovered by then.

>>6694588
The owner of my restaurant thinks I went to culinary school and I never corrected him. I just let him believe it. The key is just to practice moving faster every day. It makes it more exciting and it's a good skill to have when the restaurant is busy. It's what the chef wants to see. Once you caych their eye, it's easier to talk to them.

>>6694557
Yeah, thanks man. I've been having fun at my kitchen. There are "forbidden ingredients" that we normally can't use im our staff meals, so I've been bringing my own so that I can experiment with them. Lately I've been leaving my area during my lunch break and using the sushi chef's counter (with her permission) to try new things with raw Tuna.

>>6694524
When I first started as a line cook I was only putting in 34 hour weeks. I guess it depends what the restaurant demands.