/ck/ - Food & Cooking

>>8980177
from the sea

stuffed [anything]

different time period, yes I know it's been done but it was one of my favorites

finger foods/party platters/charcuterie

shrooms

>>8970099
here's the pork shoulder i made for the roast pork on the sammy

this isn't my submission, the sandwich with my trip in the photo is. this one here
>>8950946

anyway this disappointing sandwich has

>ciabatta roll
>pork belly
>Swiss cheese
>caramelized onions
>arugula

>>8950946
>>8950959
I also made this a few days ago, but it neither looked pretty or tasted the way I wanted it.

How about rolling for different types of taste?

>0-1
sweet
>2-3
sour
>4-5
bitter
>6-7
salty
>8-9
umami

Obviously more than one can be in a meal, but it could specifically try to focus on one particular taste.

>>8796114
>>8796108
>>8796105
>>8796104
The morels. Why not post

>>8796108
The cloves are very easily smooshed. Makes it very easy to eat with the steak or to mix in with potatoes.

>>8796104
>>8796105
Here's the pan roasted garlic. Very soft, mild, nutty, tad bit sweet... delicious. I like to put these on the steak and then smash it and get some bites. Much garlic

>>8796104
Another angle. This one is probably better since I wasn't trying to show the doneness of the steak.

>make garlic confit
>forget to include it in the picture
welp I'm stupid

Steak read 133F degrees internal temp. Sorry for phone camera quality. I will post a pic of the garlic confit below, I put a few cloves on the steak and mixed a couple with the taters. Also a few drops of the garlic-infused oil onto the steak.

rolin

>>5951060
Maybe not black, but definitely an abnormally dark brown. Not good if I get in a situation where my spastic colon decides to spew shit out of my ass like a fire hose.

>>5951009
Forgot pic

>>5950949
Aaaaaaaaand it's fucking delicious and crispy. For some reason, venison always makes my poop black.

>>5950942
Sliced thinly (whatever you prefer) and floured. I usually flour first, dip in egg mix, dip back in flour, let dry for 5 minutes, dip back into flour. Preferences are up to you.

>>5950916
I like the sound of chili. Any ideas as to what ingredients to include? I don't make a lot of chili.

No need to cook the whole thing tonight, so I decided to take off about half a pound (I've got about 2 pounds left) of it to bread and fry. Will update with results shortly.

pic contains tip: in your egg/milk mix, add a couple tablespoons of some of your favorite hot sauce. flour is just that, pepper, salt, onion and garlic powder. Nothing fancy.

Chicken piccata.

Recipe by Chef John for success. Pair with rice. Bitches love it.

>>5486519
Haven't seen anything craveworthy yet.

>>5224222
Tastes likes beets. Here's another one for ya: gulasch is just beef stew with a bunch of paprika in it.

Any tips are welcome for next time. This is really good and I'd like to try it again. I think I'll probably double the marinade.

Bon appétit

First time making butter chicken, as well as eating it, and it tastes awesome. I hope I can try it at a restaurant some time to compare.