This is the last thing I cooked. What was the last thing you cooked? I love food and cooking, but I almost never browse this board. Why is that, do you think?Here's a hint:/g/>install gentoo/pol/>national socialism/lil/>Gravity's Rainbow/tv/>True Detective season 1/ck/>store-bought tendies and sherbet sticksDo you catch my drift? Can you spot the odd one out?A separate but related question: Just how fucking fat are you people?
I cooked bibimbap and grilled mackerel last night.Bibimbap toppings were• sauteed spinach• sauteed hand-matchsticked carrots• blue-cooked cabbage• sauteed sweetcorn• sauteed red cabbageServed with a dollop of kochujang and fried egg per bowl, sprinkled with toasted sesame seeds and crumbled gim and drizzled with a little sesame oil. The fish was just salt-grilled. We, of course, also had kimchi but I made it a while ago.None of it was anything special. Just good, simple, veg-heavy food.Well I'm out the door to start my day.Peace, homie.
>>20838242nice
>>20838242I'm pretty sure bibimbap just means all of that shit and rice.
>>20838265Thanks. >>20838272lolKinda, moreorless. It literally just means "mixed rice" because you mix all the toppings into the rice with a spoon and chopsticks. Like I said: it's nothing special. Takes 20 minutes to cook everything and another 20 for it to cool before arranging it all on the rice so it gives you time to clean up before the meal, too. I make it or bibimmyeon (same thing, but noodles) pretty often in the warmer months. I use makguksu for bibimmyeon. They're like Korean soba.
>>20838223Sounds like /pol/ is where you belong. Enjoy your delusions.
>>20838223true detective season 1 is the odd one out and if you disagree you can suck my giant fucking cock and fondle my large sweaty balls
>>20838223I made rice pudding last night
>>20838223Someone who cooks fried spaghetti and calling everyone else fat is kinda funny. Here are some brussels sprouts I made for supper last night. First trim and score the tops
>>20838504Parboil for about 5 minutes or so in some lightly salted water.
>>20838506Throw them in a baking dish with a bit of butter and some lemon pepper and roast till getting crispy and delicious. Had it with a piece of fish, was fantastic.
I grilled some chicken bewbs, garlic fried some mushrooms, broccoli and brussel sprouts, salted and peppered with juice from half a lime; and baked a loaded potato. Didn't take any pics though.
>>20838483I disagree. Present them.
>>20838506>5 minutesWhoa there, Spanky.That's too damned long. You're cooking up some mushy-ass sprouts doing that.
For me it's the McChicken, the best chicken sandwich.
>>20838223>What was the last thing you cooked?Pasta with a simple sauce. The sauce was just some olive oil warmed up with a bunch of dried herbs in it, then slices of fresh garlic put in and the whole lot taken off the heat (and a lid put on the saucepan). Once the sizzling stops, it's done.
>>20838903Except they weren't mushy at all...
>>20838223Spaghetti all'Reddita
Gratin potatoes, warm broccolini and sprouted cauliflower salad whatever that is and a flat ironI used sodium citrate this time in the cream mixture and waxy potatoes as an experiment The cream/buttermilk/butter/sourcream mixture didn't split which is beyond confusing to me because ive had citrate cauliflower and cheese turn into water from baking at that high temp (400f/90 mins)
>>20838242Missus didn't feel like cooking and asked if we could swap cooking nights so I cooked again.Again, nothing special. Kale and lentil soup, homemade croutons. My son loves it but he's weird. He eats the soup on its own then eats the croutons with his hands. He doesn't like the croutons to get wet.It's not autism is it?She said she's gonna cook lamb kheema roti tomorrow.
>>20838223>/g/>>install gentoomeme>/pol/>>national socialismIt's just boomers and bait now. >/lil/>>Gravity's Rainbowno one reads on /lit/>/tv/>>True Detective season 1/tv/ is for race baiting and political discussions. >/ck/>>store-bought tendies and sherbet sticksAccurate and consistent for over a decade, represents the board and its posters succinctly.
>>20838223I just made some oatmeal. It was OK, but I just wanted something fast. I also thought it would be rather low Calorie, but I didn't notice how insanely caloric walnuts are. I agree with you about this board in a general sense, but you can also just ignore the garbage threads. You have to do that on every board already. I am not fat.
Roasted up an acorn squash last night, turned out awesome because it always does because squash is tasty as fuck and brain dead easy to cook.
>>20839483That looks amazing anon, good stuff.
>>20840782Damn straight. Squash is one of the most underrated foods. Plus they're relatively inexpensive and virtually never go bad.
>>20841349>never go badYeah... a few weeks later it literally splits in half at its fault by gravity alone and makes a mess.
>>20841465Oh yeah? Then maybe I've just been lucky. I usually keep squash for a few weeks at a time, to cook opportunistically, and I've never had them start to go off.
>>20838506>disses other people's cooking>fucking /boils/ brussels sprouts
>>20841484A well stored squash should last many, many months. >>20841975They take time to cook through dude, if I'm slow roasting something and they're going to be in there with the potatoes and carrots I won't bother. But when I just need to feed people a quick supper I'd rather have tasty sprouts ready in 20 minutes instead of 45 minutes. The water went into food for the dog so everything still gets used.
>>20838223>why yes I like charred burnt pastamy guess is you are a faggot
>>20839473Seriously? It's a reddit thing? Anyway, I don't care. It's the best way to have spaghetti and I won't stop loving it.
>>20842159Have you even tried it? It's amazing.
>>20838223I'm arguably the greatest chef in existence and I post on ck.Here's a little somethin I just whipped up. Beef and black bean and broccoli type deal. With real sechuan peppercorns.
>>20842145>20 minutesHowdy. I'm >>20838903That's entirely too long for me. To my preferences, those would be beyond mush but if you like them that way, you do you, boo.Ever have them butter braised? After a short blanch (1-2 minutes), you drain and shock them. Once completely cooled, I just put the in a pan with butter and dry minced onion on medium-low/low heat and toss about until the butter is melted and the sprouts are heated through, roughly another minute or two. That's it. Including the shock, it takes about 6 minutes or so.>>20843456>With real sechuan peppercornsIs that meant to be impressive? Try this: powder then instead of leaving then whole and use them in conjunction with powdered chili and preferred cumin to season meat them thread on skewers and cook over flame (alternately, the same seasoning is very good on blanched corn-cut squid and stir fried with snow peas). This is one of many simple Nigerian barbecue seasonings. They tend to use the whole peppercorn, including the seed. For some reason, the seeds aren't generally used in Chinese cuisine, just the pod.
>>20843471>Try thisok thx
>>20843471Maybe I'll give that a try. I pretty much grew up with them as a vegetable cooked with roasts so it's usually how I eat them. I like most vegetables more undercooked than typical.
>>20843640Neat. Glad I suggested something nice. >>20843476Also neat. And sorry for all those damned typos, holy shit
>>20838223I've never been to /lit/, but isn't it The Fountainhead? or maybe the infinite jest one
>>20838223a quiche
