/ck/ - Food & Cooking

>>5152935
>>5152935
I use like, dark chili powder, some ancho chili powder, some cayenne for heat, cumin, garlic powder, Mexican oregano and the like. Whatever you have. You mean you can't buy single oranges where you live? OJ would work, but it's not the same... Orange rind wreaks with volatile oils and shit

ALSO, I dunno if you like sauerkraut but...
Take like 3 of those big jars of kraut and drain em. Put kraut into a large roasting pan, or big electric oven or something. Place the pork butt in the center, cut up a stick of butter and dot it all over. Cover and cook at like 200F for 10-12 hours. I do it in the oven overnight. Make some dumplings, if you like sauerkraut oh my god...
even if you don't, the pork fat really mellows out the sourness... So glad I have 3 more butts in the freezer...

Add oil to chilipowder and other delicious mexican spices. Whatever you like. Rub it all over the pork, and stick it in the crock with a chopped onion and a couple of jalapenos. Squeeze a large juicy orange over the meat, and add the orange haves to the crock. Cook on low for like 8 hours, and pull. Crisp meat under the broiler or on the stove for extra win. Easy carnitas

Take a pork shoulder, rub with oil and chili powder and Mexican spices that you like. Whatever. Place in a slow cooker with a chopped onion and a couple chopped jalapenos. Squeeze a fat orange over the pork, and place the orange halves in the cooker. Cook on low for like 8 hours. Serve as is or crisp up on the stove or under the broiler. Amazing easy carnitas.

For trailer tier take 3 cans of your favorite chili, one can Campbells cheese soup, one can green chilis, and a package or two of hotdogs. Mix it all and pour over dogs on low for 2 hours. Great chilidogs. Top with red onion, cheddar and crushed tortilla chips.

>>5149017
>>5149025
>>5149032
Holy fucking shit. Is nobody going to get upset about this? Is nobody going to tell him how to make a real holandaise? Is this guy a troll???

Tiramisu a la BOA

6 Yolks
1 cup sugar (superfine/castor prefferred)
16oz mascarpone @ room temp
8oz cream cheese @ room temp
Lady Fingers
2.5 cup Heavy cream
Espresso/strong coffee, rum, Kaluha, Bailies

Whip cheeses together till smooth, add the yolks 1 at a time. Slowly add sugar, till smooth. Whip the cream with a cap-full of rum till stiff. Fold the cream mixture into the cheese mixture. Lightly dip the fingers in the Coffee/Kaluha/Bailies mixture and assemble. I do two layers (fingers, cheese, fingers, cheese) Fridge for at least 8 hours. Can be frozen solid, sliced and thawed in the fridge. This is the only way to get clean, perfect squares for service. At home sometimes I stuff em in Martini glasses.

Sorry to be such a rude bastard, (OK i'm not sorry), but this is a GREAT tiramisu

>Not using espresso
>Not using some cream cheese to make it taste better and piss off authentic fags
>Using whole eggs not just the yolks
>Not adding Khalua and Bailies Irish Cream to your ladyfinger liquid

2/10, not surprised yer a female

>>4973295
Pretty much. I think mine stays in the Hickory smoke for 4-6 hours. My smoker doesn't get all that hot, so it may be necessary to finish it in the oven. If you don't have a smoker, well, kill yourself. If you do, pretty sure you just set him in there, after its all nice and hot and smoking. Don't forget water bath. And brine the bird for 48 hours would ya?

>Nonstick
>Fresh Rice
>Hoisin
>Keeps calling them veggies

Yeah I'm with >>4965702 this just won't do. Seen a couple shit recipe threads lately, I'll try to contribute something soon. For all the good it's worth.

I already have that skill.

I'm addicted to the classic.

Fresh mozz, a light tomato sauce, basil, and god's gift to man; anchovies. A thin, chewy neopolitano style crust is preferred here. If it's for friends its a thicker rise-ier NY style

ITT: Armchair epicureans tell trained professionals how to cook. If you guys are so fucking slick, lets have some fucking OC. The rest of us are too busy cooking for a living (not much of a living)

As a pro cook who works in a real restaurant, not a fucking art gallery snobitorium, I find this type of food obscene and offensive.

My camera sucks, so no pics sorry gaiz. I have a pretty nice herb and veg garden going. Started spring.

This is my summer set up, can't wait for fall, root veg time. AZ fag here, so winter isn't a thing.

Herbs: Basil, Chives, Greek Oregano, French Thyme, Parsley
Not Herbs: Mustard, Black Seeded Simpson Lettuce, Big Beef Tomatoes, Golden Pear tomatoes, Cayanne peppers, and tasty tasty corn.

Sept will be carrots, radish, turnips, beet, and more lettuces.

>>4493698
Which is what? We both use raw yolk in the cream mixture. It makes it so goddman velvety. Only downside some ppl freak about raw egg. Unless they are a newborn with HIV, they'll be fine.

I GOT YOU DUDE I FUCKING GOT YOU.

This Tiramisu got us a few awards while back, its from a place I used to work at.


I usually double it, but this is the recipe.

6 yolks
1 cup sugar (sifted)
16oz mascarpone cheese
8 oz cream cheese
2.5 cups heavy cream
Lady Fingers (pre bought are better, they soak up liquid well, almost too well so be gentle)
Rum
Black Coffee/Espresso
Kahlua
Bailey's Irish Cream

Whip the cream cheese till softened, and whip in the mascarpone, and beat it till its smooth. Add the yolks while beating, one at a time. Slowly add the sifted sugar, again, smooth. Take the 2.5 cups of cream, with a capfull of rum, and make whipped cream. Fold the whipped cream into the cheese mixture. Mix together coffee, Kahlua and Bailey's till its fucking amazing. QUICKLY dip and roll the fingers in the liquid, like 1-2 seconds per side, they soak it up fast, and turn to nothing even faster. Build a layer of soaked fingers, layer of cream, layer of fingers. Dust with coco powder or some shit. I've never had better Tiramisu.

>>4459230
This guy knows what up. Katz's for sure. Get the pastrami. I still have nightmares. (Promise me you'll get some)

I was mostly there for pizza, other than a splurge at MESA Grill which was better than I hoped actually. All the pizza was great, but honorable mentions for me would have to be
Grimaldi's - Brooklyn (Prob my favorite NY so far)
Ray's - (the one on Prince Street) best cheap pizza style pizza
Patsy's - Harlem; hit this one before my flight back to Phoenix, glad I did, one of the best

People say Lombardi's is good, and Zagat thinks it's the best in the world, it's not even close. Expensive too and a white clam pizza that Bourdain had raved about was really disappointing. Also fuck Totono's in Coney, long line, average pizza and rude rude employees.

Hope I didn't sound like a complete snob cunt. Lots to eat in NYC, I'd love to go back.

>>4442014
>>4442084
>>4447371

>2013
>Giving a shit about presentation when you cook for yourself
>Not working in a restaurant

Fucking casuals.

Honestly OP, it looks rather terrifying. Could be refined into some sort of quiche like others suggested, but to me this looks rather heavy and unpleasant in a "too much Denny's in one sitting" kind of way. I'm curious as to what a slice looks like.
But srsly thanks for the OC. I don't see anyone ELSE coming up with fresh and groundbreaking egg steak tater cakes. It's all of americas favs in one, food of the future.

I like the pasta idea. Little salad on the side. You should make the pasta, with like lots of egg yolks, and make tagliatelle, those fatty ribbons, like a wide fettuccine if you didn't know. Or some italian dish, I like a veal or pork shank osso bucco over like Parmesan polenta or maybe orzo. You could make a beefy risotto with marrow bones for that if you were going all out or I really like pasta with clams white wine garlic butter sauce yeah fuck. Garlic bread in there somewhere too probably. What does your family like? Not giving us much to go on here. srry for rambling I'm pretty stoned

>>4359280
Well I think the one in Paris is a little different. I'm from Phoenix AZ and we've got one here. Can't be as good. School is nice cause they actually have the time to tell you what and why and how, you can't expect that to happen in a busy kitchen. I always say work exp is better, and I've been under Chefs who I consider just as important to me as my School Chef. In school you learn the right way, then you go work and learn lots of cool, little tricks that make your more well rounded.
I just scoff at the idea of paying lots of money for cooking school, when cooking don't make all that much money.
Micehlin star in Chicago? Easy! You're already in Chicago, just always keep that goal in mind, and don't work anywhere or for anyone who isn't getting you closer/more badass.

>>4359260
No I think you misunderstand me. I am a cook. I just don't make much. My salmon side venture is way more profitable. But yeah I know those feels
>I'm the drug dealer (but nobody smokes)
>Hands always smell like onion/garlic
>No social life, close kitchen every night, one day off a week
>Get to fuck waitresses

Actually asked one for a proper date, but we both always work nights so who knows when (inb4 don't shit where you eat)

If I didn't like food weed and pussy so much I'd just be a US Marine. Cooking saved me?

>>4359242
Yeah I'll give you that. I've never not done it with butter so maybe next time. I agree about killing the flavor, but I always try to lightly sweat the garlic before going to the cream, I like to keep that garlic flavor pretty fresh if I can.

also fuck yeah alfredo
probably one of the first things I learned to make that was actually pretty good That was like Foods I and II back in 7th grade

>>4359230
I might just skip it. My opinion is cook school should teach you quick and dirty basics so when Chef says "small dice" or "hollandaise" you know what he means. If you 24 and been doing this for a while, you prob don't need to, unless you feel held back in some of the upper level positions, or you really want that piece of paper. I get it. I went for school at 18, still cooking at almost 23. It's all about who did you work for. Unless you go to the CIA I reckon nobody gives a shit. I'm sure I don't need to tell you that the srs cook traits (reliable, no life, sense of urgency, multitasking, knows how to move FAST yet SMOOTH) can't really be taught.

>>4359157
Don't listen to >>4359195
You said make money with food. Working in a kitchen is not a way to make money. I make 10$ an hour for example. Not a lot.

But to make money with food, you just need a kickin product, a few customers and a little luck. I've been selling cured, hickory smoked salmon to friends, family, Dad's co workers, who ever. Point is, I buy this salmon on sale at around 5$ per pound. Work a little magic, then I sell it for 25$ a pound. I thought that was way high but noone seems to complain after they try it. Shit has really taken off, made me almost $1000 pure profit since I started a few months ago, and I got an order for 15lbs due on Thursday. Get into business for yourself dog!

But its gotta be good shelf life, storage, etc
Things like Jerky, pickles, flavored oils, cordials, baked goods come to mind.

>>4359214
>Making alfredo with oil not butter
>2013

Did all the retards end up in one thread?

>>4359210
>imlpying you run a kitchen
>implying you could do better