Great, shitty, ugly, already posted, post 'em anyways. Chicken curry edition.
>>21009561Got some hotdogs on the propane grill.
post chicken curry recipe
>>21009568It is absolutely mandatory you get actual Thai curry paste and Thai coconut milk. These are the cans used today.1/
>>21009568Take what comes out of your ass on Sunday morning and mix it with rice.
>>21009578dice an onion, chop 2 decent carrots, maybe 2 cups mushrooms. I also had about 2/3 cups of corn and a huge handful of spinach to use. Maybe 4 chicken thighs (preferably marinated in Thai fish sauce for 30 min or so)Saute onion and mushrooms for maybe 3 minutes. Add can of curry paste and toast it a bit. If you have any, jizz in a few tablespoons of tomato paste as well (gives it a tang). Then dump in the coconut milk and can of tomatoes and get it bubbling. Then in goes everything else (except greens) and simmer until everything cooks through.If you have dried lime leaves or lime peel toss that in too. Comes together pretty quick in one pot (picrel is half eaten).
I heated frozen tendies and buffalo'd them. As bleu cheese dressing doesn't exist in my CoR I made my own by mashing blue cheese and mayo together
>>21009598Forgot: squeeze in a lime wedge and add hot sauce at the end if desired. I make it mild because my wife has GERD if too spicy so my bowls get some sriracha. If you want a real party add some Thai chiles early so they leech out all their heat during simmering.Add any brown or raw sugar to taste. White sugars taste a little gay. hth
>>21009607Also my boyfriend and I had sex in the men's public bathroom. He sucked my throbbing cock off so good. Not sure if that matters
>>21009612You matter, anon
Some chocolate chip cookies I made for Thanksgiving >>21009598Man I bet that tastes good>>21009602Very cool, looks great
dont be mean
>>21009739Looks like my turds after a night at the gay bar.
>>21009741ok. could have been worse.
I made some matnakash flatbread, just need to figure out what else I should do for dinner. Any ideas anons?
Second ever lasagna (some kind of pulled pork ragu I made the fuck up) and first time making handmade/hand-rolled pasta. Bit too dry and the pasta could've used being a smidgen thinner but still went much better than I expected
>>21009734I'll have a cookie, please>>21009739Bell pepper, red onion, chicken stir fry? Looks good to me.>>21009744I see noodles, egg, chicken/pork, red onion, maybe silken tofu, maybe mushroom? Cold weather food.>>21009755That looks great. A few weeks ago I was at the farmers market and someone was selling (among other items) large slices of tomato sauce, onion, sausage foccocia that looked nice and heavy on the olive oil. I bought it and convection ovened it while watching some gay ufc fights and it was glorious. Yours with that certain toast factor reminded me of it.>>21009765This is a really interesting idea. I used to go to a mole place and crispy carnitas was a meat option. It would be interesting to investigate a mole carnitas lasagna, maybe with side pickled jalapenos and onions. Maybe also side chipotle sour cream, etc.
>>21009561Only poor people and hipsters eat curry. Third world slop.
>>21009975Are you here on training before you get sent to /pol/ or are you just a massive faggot who doesn't understand many soups, stews, and braises are best understood as variants of curry?
>>21009561Simple shit tonight.Creamed spinach, half an avocado in slices, and four pieces of pan seared salmon.
>>21009561No pics, but made some 'pizza scones' with some leftover>tomato paste>parmesan cheese>Thai green curry paste
>>21009561>>21009598Looks like some good panang, Anon.
>>21009765>pulled pork raguThat a tally sounds breddy tight. Did you use a bechamel or ricotta?
>>21009975Get back to your boiled chicken and masturbating to trannies
>>21010013Neither, I just made a mirepoix and emptied half a bottle of red wine and heavy cream in there, simmered a bit and called it a day and layered with parmesan.I just realized I had a bunch of milk in the fridge so I could've made either, oh well lel
>>21010011'twas and nice to have it after all that gay Thanksgiving shit>hey anon, can you carve the turkey>sure, where are the gloves>uh, ....>tongs?>yeah here somewhere...fucking turkey hands for two days and to get it off basically scrubbed off the outer layer of my skin with dishsoapJust fucking tell a nigger and I'd show up preparedCasuals
>>21010034Wow, in another thread there are two anons talking about sucking cock, yet this post is exponentially more gay especially with "tell a nigger" levels of cringe
>>21009561>>21009602>>21009734>>21009739>>21009744>>21009755>>21009765>>21010004gg on the diytheres dumbos out there doing hello fresh and shit instead of having this much funnever stop manning your intake cheers
I made this the other day - penne with spinach, diced tomatoes, and white beanswas pretty good, lots of leftovers too which is nice
>>21010107We all know you like steering cooking threads into cock sucking threads, can we just meet up in Feb and take a quick breather
Chuck roast braised like short ribs with a delicious demi
Echpochmak pies
Wholemeal banana bread with blueberries
Homemade Birria, beans, and rice. Probably cost me $50 but now I have food for the entire week.
>>21011419Jesus, that looks fucking delicious.
I made this banitsa the other day.
>>21011950I don't know what that is but it looks glörious
>>21011950based BulgeAryan
Indian curry spiked with ABV. Delightful way to mask the toasty flavor.
>>21011950>>21012639I will be making this tomorrow evening after seeing your posts, looks pretty amazing
pörkölt
>>21011956Filo pastry rolled with an egg, cheese and yogurt filling, in short. It can also be layered.>>21012639Those are some crispy edges. Would go well with some boza.>>21012792Post when it's done.
I haven't been shopping in a week or two and I'm running low on provisions. Tonight I found some stew beef that had been in the back of my freezer since probably last winter. I braised it with onion, carrot, bacon to make a sauce for the last of the rigatoni.In the morning I'll have to go shopping for groceries; I can't even make quesadillas any more because I used the last of my cheese in the omelet I had for breakfast this afternoon.
What have we here…?
It’s sukiyaki
>>21009561What is this sloppa?
Made wings the other night. Baking soda, salt, paprika rub. Fried in peanut oil, celery and red pepper as sides. Bless dees wings
>>21015474i thought that was a motorcycle brand
>>21009561Just posted in another bread, but much like the father of a child with downs, I'm proud of this little guy.Was going through my pantry to use up old stuff, got the idea of making white chili with canned chicken, beans, and corn. I whipped it up and fuck, added way too much liquid. Threw in pasta to soak it up. And so you end up with this. It actually tastes wonderful and I'll probably make it again.
>>21009744You should bend a thick slice of ham in half and stick it near the bottom for lips and two black olives for eyes
>>21015595Looks good. Too much work and cleanup though.
>>21015474Nice, I rarely do hot pot dishes but love them.>>21015570Looks and sounds really good, I like those sharp yet collaborative flavors>>21015595Wing gang we eating good.>>21016037Good save converting it into pasta e fagioli, my mouth is watering lol>>21016144Yum! I’d probably sneak a second slice
omelette from 12 egg whites with my own spice mix and splash of piripiribretty good desu.
>>21009960>>21009960sorry my presentation needs work>>21009744this is supposed to be katsudon.>>21009739and of course this is sweet and sour breaded chicken breast.
>>21015595baking sota makes them crispie but it always backfires with funkie flavors and overload of sodium. they look good anon but I'm a bit incredulous that bicarb is helpful
>>21015595also don't forget to make your photos *pop* anon
>>21016834takes me straight back to 2012
>>21012792>>21013618I make it relatively thin which is not very authentic per say but I really like those crispy edges, the crunch is amazing and the yogurt cheese filling makes for some great texture contrast.
>>21016846I hope that's a good feeling anon
>>21016834would
Pepperoni and jalapeno pizza
>>21013710Here it is: yesterday's lunch and the day before's dinner. Not gourmet, but filling.
>>21017827Today's dinner: pasta e lenticchie e salsiccia. Veg chopped rougher and pasta in higher ratio than I'd normally do because I was fucking starving and kinda drunk.Yesterday's supper was shrimp and rice; today's lunch quesadillas; both unremarkable and unworthy of a photo.I'm thinking of another batch of sugo alla genovese tomorrow, but I might change my mind and make chili con carne or something completely different. I'll have to go shopping again either way, once the ice on my driveway melts enough to not crash my car.
pickletoasted:cabbage, bell peppershredded cheedarweek old ham with red salsa and bbq sauceon sourdough slice of bread
>>21017614pickled or fresh jalapeno?
>>21011950oh is this what that's called? I get these a couple of times a month from a Bulgarian shop near my house. Very tasty and the lady sells them for 1 euro a pop.
>>21018068Yep, and depending on the region and individual traditions you can make it 20 different ways if not more.
>>21018658
>>21018661
>>21018658>nicely seared bing-bong style beefyou won me>>21018661>dog vaginasyou lost me
>>21018662
>>21018664>lamb chep and potato chepnoisse
>>21018663>>nicely seared bing-bong style beefit's chicken>dog vaginasIt's duck hearts - by far the best organ meat - nothing like livers which most people don't like. It tastes like lean beefy chicken - hard to explain without tasting.
>>21018664
>>21018668>it's chickenwell fix your white balance :|and I won't discuss the merits of awfful because I'm not a starving thurdy
>>21018670
>>21018671>and I won't discuss the merits of awfful because I'm not a starving thurdyI don't like organ meats but Duck hearts are amazing and super nutritious, it's better than duck liver (Foie gras) imo
>>21018674
>>21018681
Just some simple red lentil soup with paprika oil. Added some leftover yoghurt because without contrast soups tend to look like ass.Highly recommended btw, haven't made red lentil soup in ages, it's really nice for how simple it is to make.
>>21018679okay fair enough friend fair enoughalso>>21018670>it's based bread baker-anonhttps://youtu.be/JrgBB3mnZis?si=wbHb2dAr3NTzRD9E
>>21018690Looks great anon, great presentation.
>>21018690
>>21018683
Potato stew with soup greens and Mettwurst
>>21018704WOULD! What is this anon? celery bulb?
>>21018693Internet Shaquille once had a video where he pointed out that it's ironic that we put so much effort into presentation for guests but not ourselves and since then I try a little harder. It's not much effort and it does make the dish much nicer to eat.
>>21018697Bit extreme on the vibrancy, but I get what you mean. The pic was taken in a raw format on my phone, which is why it's so washed out. Can't be arsed to transfer it to my PC to color correct it, thus the washed out colors.
>>21018710Yeah I saw that video, I like this guy :)Although when I'm hungry and don't have much time I prefer putting the effort into the taste.
>>21018714it's fine anon I just enjoy making /ck/ photos look succulent, don't mind me
>>21018717Yeah usually I can't be bothered either, but it's one of those "if you can't find the time to meditate 15 minutes each day, you should meditate 30 minutes each day" situations where the days you least feel like it are the ones you'd most profit from a nice looking meal>>21018718I do appreciate it anon, the original picture does look quite washed out after all.
>>21018709Yes comes with soup greens.
>>21018725Yes of course, when I have time I do it and/or cook for my gf or family I usually put the effort to make it look presentable.
>>21018726Amazing, I like em very much. I Fermented a bunch a month or so ago. It' so crispy and crunchy, great snack.
>>21018699
>>21019024
Taking pictures of your food is for woman and fags
>>21019032this is /ck/ and this is also an imageboard.
>>21019032Words are like bullets...
>>21017850Would
>>21019034>>21019041He's not wrong, tho
>>21011602wawa wiwa that would be very good with a little salter butter
calzone with too much meat and bellpepper, not enough cheese
>>21019388>too much meatno such thingThat looks very tasty, Anon.
>>21019388looks good but what is this anon, cumin seeds or whatever?
>>21019498rosemary>>21019473had texture of clumped up cubed pepperoni
>>21009739Looks good anon, would
>>21012739Based Flying Dog enjoyerI worked at that brewery back in 2010 to 2013. Good job, everyone was chill. I still buy their beer too.
>>21019027perfection, wish I could find bread like that in here
I didn't make, I just bought them, with valentina and lemon to cut down the grease
>>21018661I love duck hearts! But I prefer them on a stick with bell peppers and onion, grilled over a fire.
I've picked up baking recently, mostly like cakes and stuff.I really like the rumcake recipe I have, I've made a few small additions here and there trying to improve it, since a rumcake by itself just feels lacking. Throwing pineapple and fruit into it worked, but it completely threw off the timing and didn't add as much flavor as I'd like.Anyone have a good idea on how to up it a bit?I was thinking maybe some sort of gelatin layer on the bottom, but I don't think it'd hold up to the weight of the cake.
>>21020087based
>>21019971Would eat, yeah they started selling stuff like that recently in my cunt. I've tried making them myself but I'm not buying a bunch of dough conditioners and enzymes just to make burger buns. You can get pretty close tho making a good milk potato bun, but you gotta add lot more sugar than they use to make it soft.
>>21020087I grilled mine over wood coals in pic>>21018661
>>21021014charcoal*
>>21009561made me some chicken in lemon sauce with peppers yesterday
>>21021041this is fennel cream soup with shrimps and pastis and a avocado sprout salad with kala namak.
>>21021046shackshuka
>>21021054red beans and rice
>>21021055pepper beef
>>21021056zukedon
>>21021041>>21021046>>21021054>>21021055>>21021056Everything looks amazing and tasty anon. Good Job. Great presentation also. Keep up the good work!
nasi goreng
>>21021059thanks bro, cooking is my yoga, it calms me down and makes me happy.
>>21021064>it calms me down and makes me happysame, it's a nice ritual, I love cooking - especially for other people.
>>21021061Is this that Malaysian dish ground and ground toasted rice? I've always wanted to make that.
>>21021075ground beef*
Did this chicken in sun-dried tomato, cream, and parmesan sauce
>>21021075na, that would be beef rendang, no? thats just indonesian style fried rice. made a curry paste from green peppers, shallots, garlic and fermented shrimp paste, fried that, add rice (basmati type) and precooked chicken meat, fry that, add some ketchap manis and salt to taste, serve with deep fried egg, deep fried shallots and vegies. the fermented shrimp paste makes all the difference in taste.
>>21021079nice anon, marry me chicken is on my to do list.
>>21021085Oh..nice. Thanks for the recipe anyway :) Will def try that.
>>21021079ngl that looks pretty good anon, nicely done
Pork tenderloin wellington.
>>21021107did you put anything between the tenderloin and pastry, seems like the juices seeped into the pastry and made it a little bit soggy... would eat tho.
>>21021079Looks good, would eat.
>>21021089Kek I have it in my recipe notebook as Blow me chicken. It's surprisingly easy and quick probably took 25 mins start to finish including prep
Buckwheat pasta extravaganza with creamy THICC basil pesto and homemade roasted almond cream
>>21021214too much sauce, but i must say the creaminess looks excellent!
>>21021226Thank you anon.You can’t see them in the picture but there are pizzoccheri under the spaghetti.
>>21021117The bottom was a little soggy but not as bad as you would think because the tenderloin was cooked the day before so it wasn't oozing juices. I basically just heat it up by wrapping it in one of those crescent dough sheets and baking.
>>21021455Yeah, I tried one time to make it and I didn't put a crape and the bottom got soggy, I guess every element has it's purpose, it's a tricky dish to execute perfectly. Did you buy the pastry or make it yourself?
>>21021472I said I used a crescent dough sheet. Pillsbury makes them.Today is sesame beef and broccoli.
>>21021478>I said I used a crescent dough sheet.Oh yeah sorry, I missed that. Beef looks good, always wanted to make that but I never got to it.
>>21009561Fried plaice fillet topped with buttery prawns, potato salad with pickles and red onion mayo, and romaine lettuce
>>21021559thats actually pretty nice. probably could do without the chicken but i really like the colors and textures on your plate.
Let's start with, I have no clue how to cook.more specifically, I have really bad time management skills.Like, today I cooked chicken florentine, but I cut all the veggies beforehand because I had no clue if I had time to prepare the ingredients in between steps.Because of that cooking took way longer than what I anticipated.How do I get better at judging when to prepare something in advance and what can be done in between?
>>21021720Do stuff and pay attention to how long it takes. Alternately, try doing it in between steps anyway and if you fuck up hard you'll probably remember that better.
>>21021559Plaice is no chicken, anon
>>21021765Meant that guy >>21021638
>>21021079And tonight I have done a baked cauliflower. Was gonna do it as a side to something else but I've been grazing all day so cauli cooked in garlic butter and finished with parmesan was plenty on its own
>>21021014I've been eating a salad and a sandwich for dinner for 3 months (no oven, no cooking surfaces), I would have devoured those hearts, I never thought to have lemon with them.
>>21021733... yeah, I probably shouldn't be so afraid of making mistakes.
>>21009561Bought a ham that was on sale. Deboned it and simmered the bone down for stock, ended up making ham, lentil, and collard greens soup out of it. Delicious.
>>21021910I have no idea why that picture posted upside down.
>>21009561Got lazy and used frozen patties from Kirkland.
>>210219134chan removes all exif data including phone orientation. nice soup, sounds like real comfy winter food.>>21021779nice. i put that on my vegy recipes list. I sometimes make cauliflower schnitzel, but I never baked one whole.
>>21009561Honeycomb candy. Keep meaning to make more
>>21021913nigga accidentally posted his zero gravity soup and is trying to cover it up
Ravioli
Made some mini serving deserts: cupcake donut, pecan pie, and cheesecake (visible texture is bleh because I cut with a cold knife)>>21021929Chicken parm?>>21022011Looks good, I like that cooked cheese layer for the extra crunch>>21022030Yum! Also I feel the same, always want to make this but never get around to it>>21022490Very handsome raviolis, filling?
>>21009561Ribeye, fried eggs, salmon, was dinner tonight. Only used butter and salt. It was pretty good. Probably looks like shit to y'all, but it was great. Steak was cooked rare.
>>21022568you cannot digest that much protein in one sitting
>>21022566>filling?Yes, very filling. :DDBut it was a mixture of ricotta, smoked salmon, and basil. Both the salmon and ricotta were home cooked.I probably should have made the pasta just a little bit thinner, but the filling itself is genuinely one of the most delicious things I've made to date I think.
>>21022609Wow, it does sound delicious, I’d probably end up snacking on those without any sauce.
>>21022490that looks comfy as heck. cheers anon
>>21022712I don't know what that monstrosity is in the top right, but the pizza looks good
>>21010004>>21022568
>>21022791>it's fucking raaaaaaw
>>21022712Pizza looks very good anon. GG
>>21022580Why not? I felt great after eating it
>>21022566>Chicken parm? yeah basically I made those Tyson honey chicken tendies and then added sauce and cheese and bread and baked for a few more minutes
>>21009765looks a pretty enticing spin on a favourite>>21010004I don't adhere to a keto diet but this is one of those meals that would make me feel wonderful and fulfilled and leave me siding with the lards>>21011419looks wonderfully cooked and presentation is nice >>21011602looks a little dry but I may be proven wrong following a slice which I would absolutely take regardless>>21017614my favourite toppings + looks yummy >>21019388is this fried? looks tasty as fuckNo photos but I roasted a chicken, served with some orange glazed carrots, potatoes roasted in beef tallow, and powder gravy enriched with chicken fond. Followed up with a comfy apple crumble and my first attempt at a homemade custard for dessert.
>>21019360he's wrong, only OP is the fag
Pasketté and Meatballthinkin about making it tonight
just chicken teriyaki
Pasketté with some italian sauage.This was the first time I made fresh pasta and some of it was a little fucked up but it was berry good.
>>21024143That sounds like a top tier dinner, how did the custard turn out?>>21024205Hnnng this looks awesome, that CT coating is perfect>>21024207I’m upsetti that I can’t eat this spaghetti, I hope there was nice bread action
Just some comfy food, cornflake crusted chicken thigh sandwich, salad and chips.
>>21013004unironically the best dish and combo in this thread.
>>21024260>I hope there was nice bread actioni usually go in raw
Made low & slow sammon :3Was worth it, definitely more juicy and tender cooked this way (150°C static oven) than the usual 180°C, the cons was that it had no crust once it was done.Nothing that a blowtorch or a quick sear in the pan after resting the fish can't fix.Set the alarm at 55°C and the carry over brought it to 61°C.
>>21024261very based, looks gooddef WoULD
beef borgin yon
Egg bites
Carl's Jr western bacon cheeseburgers
>>21025553Yes
Made souvlaki style pork medaillons with pilaf rice and tzatziki.
>>21025590nice
>>21025580They don't have Carl's Jr where I'm from; I only know them from this one video that I'd almost forgotten.https://www.youtube.com/watch?v=zMvdpfN8utw
Amaranth soup with pulled turkey breast, zucchini, carrots, tomato concentrate, onions and spices.I love these dishes.
only had breakfast so far which was ground beefgonna post my dindin later if I remember, gonna make just a simple meal of oven baked potatoes, cod with bacon and creme fraiche
>>21027086based raw beef eater
friends came over and made chicken tacos in my front yard, my girl made blue cheese burgers in the kitchen. and we got a ball of pizza dough from the food bank earlier in the day so i made this pizza right before bed and ate a few slices
>>21027690Damn bro, thats a great looking pizza! Love cooking for frens and family :)
I can post a bunch of breads I baked, if you like. I may have posted them before, I'm not sure. I recently found an ancient SD card from 12 years ago with a bunch of food pics on it but it's not on me at the moment. I can post stuff in an hour or two, if there's interest. Besides bread, there's a lot of ramalamachingchong soups and stir fries as well as some curries. I'm no photographer and the quality of the pictures might be complete shit since I've absolutely no eye for art. Surprised the card even still works, btw.So shall I dig it out later and post stuff?
Manicotti here. Also made lazy boy pirogies, lasagna style, recently.
>>21011651Looks good
>>21015467Farts all night long
>>21018683Nice, reminds me of an ex
>>21022568Based Keto bro
I make a mean plate of spaghetti
Mussels in Chorizo vin blanc
>>21027864>So shall I dig it out later and post stuff?I’d like to take a look, please post a few
>>21028454Okay! It's nearly 5am so I'm about to go on my morning run but I'm post some things right after I get back and shower.
Japanese dumplings.
A chil'hood classic
>>21028710
Brekkies
>>21028736Depressing.
>>21028703>>21028454>>21027864Braided brioche.
>>21028755Braided "butterfly" sourdough before being baked...
>>21028760...and after.
>>21028761My first attempt ever at sfilatino napoletano. The slashes were bizarrely done but the bread itself was fine.
>>21028762Pane cafone AKA peasant's bread. I don't bother trying to shape these to be pretty.
>>21028765Non-bread: fermenting green tomatoes. Left is green tomato kimchi, right is green tomato sauer"kraut"
>>21028768Didn't notice the picked mango in there, too.Vegetable meatloaf dinner plate. Garlic mash, beef-and-veg meatloaf, carrot főzelék and sauteed greens of some kind. Don't remember what.
>>21028765>>21028773A better pane cafone.
>>21028776Oat, chickpea and wheat bread. Also honey. I forgot to snap a pic until after half the loaf was finished already but...
>>21028778...that means I can show you the shitty crumb. Chickpea flour does not allow the gluten to do its thing.
>>21028780Chicken, fishcake and saltfish bihun goreng. I remember adding that pickled turnip to this for some reason. That doesn't normally go in bihun goreng.
>>21028788Chicken, pineapple and tamarind sour curry noodle soup. I added capsicums for colour.
>>21028795Sour chicken miso lotus root soup.
>>21028800American style chicken stew with drop biscuits.
>>21028805Pork "ceviche," pleah sach chrook. Yes, the pork is raw. Yes, I'm still alive.
>>21028808The results from a cookalong of my homemade kimchi.
>>21028811How odd that it's rotated. This was taken with a camera, not a phone. All of these were taken with a camera. Chicken and Chinese sausage fried sticky rice.
>>21028815No-roux "gumbo" with white rice because I was dating a gluten free bitch at the time.
Baked chickpeas in spicy red sauce, basmati rice on the side
>>21028819And I've got to start my day so this is the last one: cacciatora. I think it was chicken.>>21028820Neat. My wife's Indian and cooks similar stuff.
>>21028755>>21028761>>21028776>>21028808>>21028815>>21028819>>21028820>>21028823Everything looks very good and tasty bud, keep up the good work. Would eat everything :)I tagged all your pics but it gives me error and to reformat because it might be spam.
>>21028924Thanks but credit where credit's due, >>21028820 isn't one of mine.
Made a spinach, bacon, parmesan quiche with a potato crust a while back, based on an Instagram video. It came out really well.
>>21028780Aggiungi le bucce di psillio e inulina da cicoria per avere una simil maglia glutinica quando lavori con le farine senza glutine
>>21029257never seen a potato crust before, let alone on a quiche, looks banging though
>>21029300It was delectable. Crispy where it needed to be, creamy closer to the quiche elements.
>>21029257Looks good fren, might try to make it next week.
Made some spanish tortilla de patatas, some coleslaw/krautsalat fusion with coarse mustard and some veloute.Slightly overcooked the tortillas on the one side since it's the first time I made them, but they still tasted very good.
>>21009561Pasta and a sort of ragu made with turkey meat. Eating it right now.
>>21031609look at fancy pants over here...good presentation anon.
>>21031682Thanks anon, I do try to put more effort into presentation these days because I figured it's like 5 more minutes of work max but makes the dish look a lot more appetizing.>>21031677Looks like a nice hearty meal anon, bon appetit.
>>21029276>how did Anon know that I'm Italian?
>>21028805Oh, and more information: I just remembered that the biscuits were chickpea flour.
>>21025452I tried it out this way a dozen times last year because of how convenient cooking everything in a single tray is, but I loved the salmon crust too much and went back to panfried (don't have a blowtorch or the patience to sear it in the pan after). Occasionally I still do the salmon and veg en papillote though because it's just so good and easy.>>21025553This looks stupidly good anon
>>21025815is this that asian guy from harold and kumar?
>>21027065>AmaranthI only know this is a flower because of Stardew Valley, although I'm assuming you eat the leaves. What does it taste like?
>>21028761is this difficult to learn to do anon? Your breads looks beautiful and I was wondering how much time or equipment I'd have to put in to learn this.
>>21032386An Air Fryer will give you an amazing crisp salmon skin with no effort. Serious Eats has an article that breaks down the technique and timing for the particular size of your filet.https://www.seriouseats.com/air-fryer-salmon-quick-and-easy-recipe-8619301>>21032391lel kek I never noticed how close they look until now.
>>21016669genuinely curious why 12 at one goalso, please share the spice mix if you can, I'm tired of eggs with salt/pepper
>>21032396You eat the starchy seeds of the plant, it’s the same as quinoa and buckwheat as all three of them are pseudo cereals The taste is very good, it’s earthy and nutty, the seeds are a bit crunchy and if you cook them in a lot of water or better stock you can make them gooey sort of like a risotto and they’re super comfy for soups.Sorry for the fucked up video here but I had to convert it quickly on the fly.
>>21033421It looks like this
>>21029257Recipe for potato crust?
>>21033439This is the video I made it from. I didn't change anything from this recipe and it came out perfectly. https://www.instagram.com/bobbyparrish/reel/DAgjhjdxbw9/
hamburgesacon queso azul y jamon y cebolla
>>21032904I keep hearing good things about Air Fryers but I haven't tested one out yet as no one I know owns one and I don't buy stuff I've never handled myself. The serioueats article makes it sound good though, always a good source if you're looking for a in-depth look at something cooking related.>>21033421>>21033426huh ty anon, I thought you'd eat the plant itself picked from your garden. This seems much more familiar to me, ty. I'll have to give it a try but a quick look online says that I have to order it from Amazon, no shops sell it near me D:My roommate had that exact turntable lol, spooky, he bought a new vinyl like every other day so it got a lot of use.
>>21033761Where are you from?Amaranth is usually sold at organic food markets, it's even more niche than quinoa which is sold at a lot of supermarkets here, maybe you can also find it in indian food store and asian shops.
>>21032407It's really rather simple. Just flour, water, yeast (or starter) and salt. That's it. Look up literally any video on handmade bread and do what they do. >Your breads looks beautifulThanks very much! To be fair... I used to work as a bread baker professionally all through college and some time after and the bakery I worked in was an "artisanal" one which, to the owner, means everything was done 100% by hand. We didn't use any mixers at all, although the pastrymonkeys got orbital mixers to whisk their frostings and merengues and shit. Those of us on the bread side of things had no such luxuries.>wondering how much time or equipment I'd have to put inAll of the ones I posted were made without any special equipment, just hands and an oven. As for time, that's hard to answer. Active time? Roughly twenty minutes, if that. That's between mixing the dough, kneading the dough, forming the dough etc. The rest of the time, which can be anywhere between mere minutes to even days, is inactive where you're allowing the dough to just do its thing (rising, resting, proving or baking).Start with a simple "no knead" type of bread, though many are made with doughs which can be quite shaggy and may require a pot to keep shape as they bake. After doing a few of those, you'll get a feel for what you're doing after which you can start experimenting with doing things your own way.>>21033421>dat stoveI miss home sometimes. Do any other countries besides Italy use stoves like that or it's it peculiar to us only?>>21033761>I thought you'd eat the plant itself picked from your gardenNot that ItaliAnon, but my wife is West Indian and she cooks and eats amaranth leaves. They're common throughout the Caribbean under various names but she never buys the seeds so I'm not sure if those are eaten there. We go to a supermarket that sells fresh made amaranth flour flatbreads, though. We bought a pack once. Tasted like Ethiopian injera 'cept white coloured rather than grey.
breakfast
Chicken tikka masala (premade sauce), chickpea "Dal" homemade, green beans and buttered bread
>>21033794I live in France, but I'm in the countryside so no specialty shops and they don't sell it at my local supermarket. It's actually cheaper most of the time for me to get stuff delivered to my place compared to the gas price to drive an hour away to the closest big store or specialty store that would sell these. I'm sure they sell these in a Biocoop but the closest is 1h20mn drive lol. I'm gonna give it a go after christmas season.>>21033825My brother has been telling me bread making is easy to learn for ages but I guess I'm just intimidated by it haha. I only have one of those tiny electric ovens right now, but I've been meaning to give it another try for a while now when I move into a place that has space for a real oven+stove. Although actually I could probably just make a really small batch of bread to cook it in the oven i have rn. For now the only bread I've made is skillet flatbread.Why didn't you keep your breadmaking job after college btw? A lot of my friends that went to uni for engineering and marketing have been giving that up in favour of jobs like pastry chef, cook, maraicher (dunno the word for this in english) and other ''manual'' professions, which is why I'm curious about a move in the opposite direction.
first time making fondant potatoes, looks ugly but they taste great and my family hoovered them upmy execution will be better next time
>>21034660they look ok, but aren't the peaces too tall?
>>21034668probably, but i didn't want to waste too much potato and the recipe called for cutting them in half. they were all a good texture though, i had them at 425F for about 40-45 mini even fried up the ends until they were crispy and ate them instead of discarding
>>21034681nice, whats the sauce - garlic, butter, spices?
>>21009561just baked a little ceasaers hot n readyIowa Strong!
>>21009602grim
>>21034687butter, chicken stock, garlic, s&p and red pepper flakeswould have added herbs but i don't have any on hand and trying this was an impulse
>>21009561
>>21034785noise
>>21034660I was thinking of making these too, you might have sealed the deal. Looking good, though I'd have probably halved them so they weren't as tall.>>21034695Really nice colors and contrast in that picture anon, great presentation.>>21034789It may not be anything fancy but I hope it tasted good anon.
>>21034020>premade sauceIf you have a slow cooker, making that dish in it is super easy. Looks good though, hope you enjoyed.>>21033988That's a lot of avocado, hope they were ripe anon.>>21033759>>21033757I have no idea what happened to your patty, but the finished burger looks great. >>21033825>Do any other countries besides Italy use stoves like thatWhen I used to go on vacation to france like 10-15 years ago the vacation homes often had these stoves. I also know of a few germans who have them, but they are very rare there. I think in france they've also gotten a lot rarer over time.
>>21034840>I have no idea what happened to your patty, but the finished burger looks great. i broke up the patty so it would cover more area of the bun and reheat evenlyspaggetti sqush dinner
well gf made the sketti squash, and i made a pizza
i lined the pan with beef and cheese grease that the wife would have thrown out
I made this in less than an hour
>>21034941wish my oven has a working broiler
>>21018718based food editor anon
>>21021041Looks fucking disgusting. How did you make it look like calamary
I have been making weird carbonaras lately, and loving every minute of it. Did a Cajun one recently with a spice blend, bacon and andouille. Today I did a cool hybrid tomato carbonara, this is all in one pot roughly in order: >carbonara part is one egg + 2 yolks, pecorino, splash of olive oil, shitton of black pepper and Italian cayenne, shitton of Italian herb blend (Morton & Bassett is my favorite)>5 standard tomatoes + 5 campari, cut into large cubes>put the tomatoes in a bowl with ~1.5tbsp salt, mix around, let the juices weep out>cook pasta according to instructions (I like DeCecco egg fettuccine) with some herbs so the noddles smell good>cook bacon waterfall style with a shitton of black pepper>drain the tomato water (use it for bread or something idk), cook with bacon fat and herbs until tomato sauce consistency>add in bacon and pasta, mix thoroughly and take off the heat>once it cools a little, add the carbonara mix, bring back onto heat until it thickens a little>add feta and baby spinach, serve with sprinkle of cheese and herbs and pepper flakesMy wife took a pic of it but the pic is shit.
>>21009765The perfect Lasagna in terms of difficulty is on a par with the perfect Beef Wellington. So easy to fuck up. Too sloppy or too dry, it could go either way. In any case, a not perfect lasagna is better than no lasagna. Which sucks.
>>21034888Looks healthy and savory, my fave combo>>21034891Wow perfect, did the beef n cheese grease add a lot of flavor to the crust?>>21034948Good crust, and I bet it was delicious >>21035251>cajun carbonara I really like your take on it but Gino is gonna be triggered lol
Made rajma masala in the instant pot. Had some rice on the side but didn't take a picture>>21009598Looks fantastic anon. Thanks for sharing>>21009734Yum>>21031677Looks great>>21034840Seconded. Slow or pressure cooker is good for lots of curries
>>21009561Homemade dough, sauce, and drove out to the fancy store to get whole milk mozz.
>>21035285>I really like your take on it but Gino is gonna be triggered lolI preciate it anon. I'm not great at cooking but I've been having fun attempting to learn/derive the fundamentals myself through practice. I don't care for authenticity, to me food is a way of expressing myself, because I'm not very artistic.
>>21033761>I don't buy stuff I've never handled myselfI don't usually either. I bought it on a rare whim expecting it to be a let down of a meme, but it's incredibly convenient. Especially when you're cooking for one, you don't have to heat the full oven and it's often simpler and quicker than doing the same dish stovetop.
>>21035292what temp does your oven go to? dough recipe?do you cook on stone or pan?
>>21035321>cooking for onealright I'll have to look into this then. I live in a small studio so don't have space for a real oven, I'm always looking for ways to save space until I move to a bigger place. What about smell? Like do I need to run it near a fan or window?
>>21035341My oven kinda sucks, just a low/mid GE electric, but "500F", that I've never measured againstA Kenji pizza dough recipeI just used the shittiest (aluminum I'm pretty sure) pizza pan my roommate hadI dunno how it turned out so dark like that to the degree that it looks like it was done in a legit pizza oven, my best guess is that our oven runs really hot because making frozen pizzas in it will burn to a crisp if you follow the package instructions.
>>21035350The smell is not any worse than the average pan fry in my experience. If it's something very fatty it might get a little smoky. You don't want to run it in a space with no ventilation ofc, but it's basically on par with typical cooking.
>>21035356I'm going to ask around to see if my parents know anyone who has one so I can see for myself, old people usually love cooking gadgets or tools.
>>21035350>don't have space for a real ovenConsider looking into a multicooker. There's plenty out there that combine an air fryer with other functions so you can use it as a spare oven/broiler or pressure cooker too.
>>21021079where's the tomato doe
>>21035292Looks very good bud, would eat. cheers
>>21010164Nice I assume you also saw Cheff Joel's video here is mine.
>>21034840>france/germans Neat. Despite being from the next country over and having visited France many, many times, I've never been in a French person's home. I've a cousin in Munich and her stove is definitely not like ours.>>21034626>Why didn't you keep your breadmaking job after collegeToo long of a story to get into but the gist is that it would've been a waste of my degree.
>>21035795>stove is definitely not like ours.Frenchanon here, wdym? On the initial pic you mentioned the stove being different it looks like my grandmas old stove before she went full induction a few years ago, unless I'm missing something ofc.
>>21035937>unless I'm missing something ofcYou're missing the part where Munich is not in France. : )I said I'd never seen a stove in France but I've seen my cousin's in Munich, which is in Deutschland.
>>21035970>MunichI'm guessing they have either an electic stove (most likely a radiant/ceramic one, if they use hand-me-downs maybe a coil one) or induction if they are lucky. Gas stoves are not that widespread in germany overall with many flats and homes not even having a gas line into the kitchen, and I get the feeling (but this is purely anecdotal) that this gets more severe the more urban the area. Munich is one of the most expensive and urban cities in germany, so that does make sense.
>>21036073>. Gas stoves are not that widespread in germany overallI had no idea, the only time I went there was to visit a French family in Berlin and they had a gas stove so I assumed it was common there too.
>>21036412>>21036073Same with my cousin's place in Munich. I'm >>21035795/>>21033825/>>21031954/>>21029217, if that wasn't clear. >>21035285>Gino is gonna be triggeredNah. You added a qualifier to it (Cajun) so most of us wouldn't give a halfpenny shit. I personally only get annoyed when people try to pass off whatever new world things they come up with as tRaDiTiOnAl Italian stuff. My family and I come up with new things, too, as evidenced by my additions to the thread, but I would call any of it traditional. For example, my very Italian mum and my very Japanese aunt came up with what's basically curry cream bolognese. It's delicious but hardly traditional to either cuisine. And living in the US now as I do, I've made changes to it, as well.
>>21036073>>21036412Do euros with electrics raise much of a fuss the way anons otb do?
>>21036604Can't speak for all euros, since europe is culturally quite different depending on the country. In germany, definitely not. Most germans used to use radiant electric stoves and didn't mind, these days they might appreciate induction instead when building new. As I said gas is rare so most people probably just don't really have much of a point of comparison to care.Truth be told the main reason I know about gas stoves is because I used to go with my family once a year on vacation to france, and there we often used gas stoves. Gas grills are pretty widespread though.Even within germany I can really only speak for the southwest, germany is very different when it comes to that stuff because of our history.
>>21036611Here in the US, there are about 0 new builds with gas. We'll soon reach the point where you'll only know about gas if you buy a burner or move into a really old place.
>>21036604here in France you still see a fair amount of gas stoves. New buildings usually have electric though, overall you'll find way more gas in the countryside where individual houses will often have a couple of slots for gas tanks in the basement (my parents have it this way).I've lived in 4 different flats over the last 10 years and only one had a gas stove, in my latest apartment I don't think it's even legal for me to own one.
>>21036656Even if you don't have in the apartment can't you install one? Or just buy one of those small 1 stove things - hook it up to a gas tank and voala.
>>21036662>Or just buy one of those small 1 stove thingsNTA but at that point just get one of those fullsize stovetop/oven combos that you hook a gas cannister to, my sister has one of those in her flat because it has no gas line and she prefers gas over electric a lot.
burger
and my girl made pizza fries
>>21036817What happened there? It still looks good, but did you get pissed at the patty and chop him up or something?
>>21036843gound beef crumble left over from >>21034888
>>21033416I was making eggnog, got leftover whitespostin the mix>onion>garlic>oregano>ginger>chilli>white pepper>colander >thyme>smoked paprika it goes well with anything so far
