Pasta Salad, cabbage, peppers, sausages, and more.
Salt the pasta water; more than you'd think is necessary.
I'm doing tri-colored rotini. Pasta salad should be as colorful as possible.
Stir incessantly for the first half minute or so until you return to a boil. That's when it will stick together and to the bottom of the pan if you leave it.No oil is necessary if you still thought it was.
I'm roasting these in the oven. Olive oil and kosher salt on them.
And these Italian sausages.
Ready for Halloween in case any kids come by, which they usually don't.
350f
I vow to use the rest of this onion tonight. It's been in like 4 threads now but it's time to go.
Summer's over and we're back to flavorless tomatoes. Grape are okay I guess. They have color and nice texture. They'll soak up the sauce too.
This is done. I kept throwing them at the wall but none of them stuck. So much for that theory. Pasta all over the floor and countertops.
I hope the more retarded of our viewers can understand that was a joke. I like to fill the pan with cold water and cool these quickly then re-drain. They'll keep cooking until too soft if you leave them hot in that strainer.
Dog says hi. He's a Good Boy.
Gouda on multigrain flax bread going in the oven for a snack.
I like salami or pepperoni in a pasta salad. It should almost be like one of those Italian sandwiches with the oil and vinegar and stuff but instead of bread it's pasta. Though Panzanella is a "bread salad" using stale cubes of Italian or French bread and some similar ingredients and tactics. Maybe we'll make that sometime.
I drained the olives right over the pasta. I don't want the juice but I don't mind if it gets on there.
So all this is going into a mixing/serving type bowl.
I don't have time to watch this and the oven's too low to brown it so I'll eat this as is; maybe some sliced ham on top.
Using the last of this bottle from the fridge. I'm sure people will come along later and criticize my "cheap ingredients". I don't care. I'm perfectly capable of making fancy vinaigrettes, but this is just a classic type of simple pasta salad I'm making mostly for a client; older gentleman. Wouldn't appreciate the difference and would likely prefer the "familiar" flavor of the most generic Italian dressing they make. I know I often do. No matter how well-traveled you are or how refined your palate becomes, you always have a soft spot for what you grew up on.
Dumping in the rest.
Folding it in, incorporating everything. Pasta salad always tastes better with age. This will be perfect tomorrow and the day after and then begin to decline.
And more feta on top for presentation. That's it. Easy dish to make; 20 minutes start to finish if you stay busy while the boiling is going on.
Looks nice on a plate. You could make a meal of it.
I've got to use these red potatoes which are starting to go. I found four which were too soft or starting to mold.
These are all firm and fine.
Clean as you go. Everything will be dry enough to put away by the time you're done wiping everything down and storing your food.
These will be on medium heat until just cooked through; like we're making potato salad.
Be good to yourself. Citrus is cheap. Limes are $0.25 ea. usually. I keep wedges in the fridge to add to any beverage. It's the little things that make life good.
The peppers are looking nice.
The sausages are also done.
Cleaning out the freezer I found these huge mutant chicken legs. I'll marinate them after they're defrosted and cook them tomorrow.
Hot water will speed things up!
This cabbage has been sitting for 3 weeks at least. Not "King" in my house. But I do enjoy it. It's got those spots all over it. The little stipple spray black dots. I know it's safe to eat but I don't want to and I'd never serve it to a client, so a lot of this will have to go. Usually it doesn't penetrate too deep; depends on how long it's been growing.
It's good underneath. I never feel too bad about wasted cabbage as it's pound for pound the cheapest vegetable you can get next to carrots and onions and potatoes. I never understood why they're just in barrels all over the world of Skyrim. I know they didn't have coolers. I'd leave them in the ground until needed. I don't think they'd last long in barrels. I'll have to read up on what they used to do. In medieval times, not Skyrim. They probably had magic barrels or some shit. Why the fuck am I rambling about an old game?
Not too terrible a yield.
Finally, the last of this onion.
>>21671734It annoys me more then it should that your pasta has no real sauce, I do not know why. But kudos for the OC.
This is the bacon grease left in the pan from the bacon from last night's shrimp pizza. I'll often just let grease solidify in the pan and then use it the next day. That'll be our little secret.
>>21671771There's like half a bottle of Italian salad dressing in there. Sometimes I add mayonnaise too. Or pesto. But a classic pasta salad has little more than oil and vinegar and herbs, so the dressing has it covered. Tastes like any Greek or Italian pasta salad usually does. If I was serving it today I'd have added cucumbers and maybe basil. I'm glad someone's paying attention though, thanks.
A little garlic and salt and pepper in with the onions.
Cabbage is in to boil.
Sugar-free strawberry smoothie that can't be beat. Start with frozen sliced berries.
Heavy cream.
Half & half.
Unsweetened vanilla almond 'milk'.
Vanilla extract.
This stuff makes it. And if you haven't tried sugar-free syrups lately they're much better than years back. With the fat content you won't think this isn't sugar, I promise.
One good glug of it. Check out how I caught that drip coming out. >>21671786
By now the berries will have frozen into a clump. So break it all up with a fork or spoon.
>>21671790That was some whole milk yogurt I added. Now blend it well.
You could go heavier on the cream for a bit smoother, but this is fine. Tastes like a strawberry milkshake with hazelnut. Very filling. I have this for breakfast sometimes.
Potatoes are done.
Cabbage is done.
So I added in the onions and garlic cooked in bacon fat, and additional butter. We'll stir it all around.
And there's that. Sausages and peppers over cabbage.
I ordered an 8-piece fried chicken from the grocery store and they subbed these fucking chicken strips instead. These cost MORE than what I'd ordered. I don't like these. And these especially look like shit.
I know you think they look okay, but check out the insides. This is going to end up being expensive dog food.
My dinner is going to be this 21 ounce ribeye.
Maybe I'll come back later when I cook it. Not too many people really watching this anyway. Hope you enjoyed.
>>21671734That looks like peak pasta salad, would definitely eat.
>>21671809Did they even put chicken in there? Looks smooth like a piece of tofu.
>>21671885It is chicken. VERY tough. I ate a bite to confirm they're shitty. The dog won't eat the breading so I shucked and diced them and mashed it into a can of food. Looked like some of the pieces were tenderloins but others were just strips of breast, which accounts for the square looking piece. I don't know how they do the breading so it hangs like a sleeve around the meat. Anything you hand-bread will adhere to every corner of the surface and stay there. Grocery store delis flour their fried chicken fresh but it looks like this one uses a frozen product for the strips; which is one of the reasons I wouldn't buy them, besides they have no bones.
looks absolutely amazing
>>21671684You can't expect a decent meal when you use the cheapest ingredients you could possibly get. Bunch of Great Value bullshit. No reason to even look at the rest of the thread. You are poor and disgusting.
>>21671727>Using the last of this bottle from the fridge. I'm sure people will come along later and criticize my "cheap ingredients". I don't care. I'm perfectly capable of making fancy vinaigrettes,No. You have no concept of what fancy is. You are a schizo who talks to themselves spamming these trashy cooklet threads when nobody enjoys your shit attempt at cooking. How many pics did you post with no reply? Take a hint. You are everything wrong with this board. This is where you come to to larp as a cook when you don't have even the most basic cooking skills.
>>21671727>No matter how well-traveled you are or how refined your palate becomes, you always have a soft spot for what you grew up on.Such odd cope. You grew up as trash and you are still trash. Whoever tricked you into thinking you know how to cook is an absolute moron. Your threads are always the most embarrassing ones of them all. I would take a fast food thread over this poverty slop.
Good thread. It's a bit all over the place though. Jumping between many things.
>>21671954You're boring. >>21671962You bore me. >>21671964You're a bore.It's incredible that you think anybody wants your brand of acerbic and unabashed anger. Nobody cares about you or your opinions. You're desperate for attention because your life is shit terrible. I've given you this attention just to tell you that you're a fucking cunt, you'll get no more, you boring piece of shit
Ooh basil
>>21671954>>21671962>>21671964lol, damn dude. You're hardcore. We could use you fighting the good fights; against the poop-bowl god-blesser and the animefags. I have nothing to be embarrassed about here. I've been cooking professionally longer than you've been alive. I bet you don't have two frozen waffles to rub together. Did you lambast my soup cheeses once too? Feels like your voice. I don't buy premium condiments and kitchen staples. I think it's a false value usually. I don't respect any of your opinions first off because I doubt you could make a comparable or superior cooking thread, and second because you're just wrong. What do you mean talking to myself? People read threads for maybe a couple of days until they die; I'm clearly explaining what's happening, like a free cooking class. I don't care if there's not live interaction; I don't expect it. Clearly some people do enjoy my 'shit attempts' at cooking, not only my clients for whom some of the cooking is for, but the anons here who choose to make favorable posts; they outnumber guys like you. What skills do you think I don't have? I'm not much of a pastry baker, but other than that I honestly possess all of the skills, formal-educationally speaking. I did not grow up trashy, unless you judge class by the brands I used to make a pasta salad. And that's the FANCY salami, pal. lol, I do enjoy our exchanges, anon. Please come back for more. Maybe I'll make you my sous chef some day.
>>21671883Imagine having such low standards
>>21671684I wish the great value guy would stop making threads. They are always terrible.
>>21672134>>21672135We're waiting for your cooking thread, Bore-ville Redenbacher.
>>21671684I love pasta salad.
>>21671743Gay
>>21671684Some pasta I made the other week, pretty simple.Dried rigatoni, chopped up some chorizo into slices then into quarters, fried that up for 5 mins in a little olive oil then added the tomato sauce. Added some basil as well at the end plus some parmesan to finish.
>>21672771Chorizo is super greasy, you still needed olive oil?
>>21672800I'm a noob chef but I'm a chemistry student so it's just some "olive oil = better heat distribution" autism. Point taken tho, and I'll do it without olive oil in the future. When I use nduja I obviously don't use oil.
>>21672883I mean not all sausages are equal but if you had so much draining was necessary that's probably why, chorizo usually has more than enough grease
>>21671727>I'm making mostly for a client; older gentleman.wait. you are a whore?
>>21672771Very nice. You know how to cook.>>21672800Not all chorizo is greasy. There are many varieties. I might post some later from my freezer that are like bratwurst; they look exactly like the Italian sausages above but deep, dark red from the spices.I know what you're referring to; the tubes of paste that just melt into red grease and bits of salivary glands. The $1.50 stuff. That's good too, mixed in eggs. But not all chorizo is loose. Some is more like a pepperoni stick even.
>>21672631If a wedge of lime in my drink is gay then I don't want to be straight.
At least I got chicken.
Garlic.
Butter
Once you see the foam and smell a nutty aroma, you've achieved brown butter sauce. That's it, just don't burn it.
Letting it rest.
>>21672771Looks stunning.
Just right.
You shop at Walmart nigga. No one cares about your shitty cooking threads. Even Gordon Ramsay can't make a literal pile of dog shit edible. And you ain't Gordon Ramsay.
>>21673509brown skin, no chin
>>21673510>Walmart plebeian calling other people brown.Lmao
>>21673518you have brown skin and have no chin
>>21673522Only in your headcanon, poorfag.
>>21673509No, I buy my inconsequential staples at Walmart. I don't buy meat or produce or good cheeses there, ya fuckin' dingus. No one uses fine cheeses to make broccoli soup. It's an ingredient. I'm not serving Great Value cheeses at a sophisticated soiree. And I'm not spending $3.50 for a pound of dried pasta when I can get it for ninety-nine cents.You've been brainwashed by consumerist society to believe store brands are inferior. Depends on the ingredient, but I always make the right decision.You don't get an opinion because we haven't seen your fridge, your kitchen, or a single thing you've concocted. You're full of shit. I'm not sure exactly what it is about me and my threads that cause envy and resentment, but you're failing to make me look bad. The work speaks for itself. The food is properly prepared and I'm quite sure it looks good - that's usually the consensus aside from your trolling. You may learn a thing or two if you pay attention and lose the attitude.But I appreciate the bumps. If you'd like to have a further discussion on what brands of products you believe are appropriate I'm here to answer your questions. But your bitter, superior attitude is pretty strange when you can't back it up. I'm sure you'd shop at Walmart for some things if you had access. Life is probably very difficult in your part of the world, especially growing up without a father.I hope things get better, anon.
Marinated these legs overnight and roasted at 375f for 45 minutes, turning once.I may like legs most. What's your favorite chicken part?
>>21673623What’s the marinade? In terms of flavor I really like the large chunk of meat on the leg, it’s a little hard but always has a ton of flavor and is a little crispy
>>21673542You have brown skin and no chin
>>21673931It wasn't a recipe or anything, just stuff I dumped into the freezer bag and shook around. It was onion powder, garlic salt, Mrs. Dash and another garlic/herb salt-free seasoning blend, a splash of white wine, some fresh lemon juice, and a few glugs of extra virgin. It's really flavorful but it certainly couldn't hold any more salt. Just on the edge. But in a good way where it permeates all the way to the bone.Usually I lean into Asian flavors with legs. Soy sauce is one of my favorite marinade bases. One of these days I'll make a fricassee. It's been a while.
>>21673438Would you like some steak with your garlic?
>>21673614>No one uses fine cheeses to make broccoli soupCope. Just because you don't doesn't mean nobody does.>>21674188When you get low quality meat you try to mask it's flavour as best as you can.
>>21674189You have no meat at all, Nigel. You have no fun. I don't believe you're capable of merriment. You have no game. You're a pitiful little man and no one likes you.But you can be my sous chef if you watch the sass. I will teach you the ways of the world starting in the kitchen.
>>21674209I hope things get better, anon. Better luck next life.
>>21673502that is a nice crust.
>>21673623A-are these in a toilet?
>>21673614>I'm not spending $3.50 for a pound of dried pasta when I can get it for ninety-nine centseven the complete tastelets I live with realized how much better the $3.50 pasta is than the $1 creamette and great value shit they had been eating. it isn't a minor difference in quality, it's quite substantial and still probably the cheapest part of the dish even when you splurge on the good shit, if $3.50 constitutes splurging to you idk
Corn tortilla and feta
Nothing fancy. "Egg taco" I guess.
Sorry this "smart" phone is rotating the images for some reason.
More to come later...
Toast and gouda
>>21675558Wtf? iPhone rotates the pics too.
I like cheap lunch meat sometimes
And good deli bologna
>>21671696>gourmet lollisgood lad
>>21671734>>21671733This looks amazing OP. I wish I could have some.I like to put funny, weird thoughts in people's head. So, image dumping that salad in your pillow case and putting your head on it to sleep. It'd be kinda wet and smell good kekAnyway, I see you're still posting! Good lad. It'd be fun to help you take photos to free up your hands. I know what it's like to /ck/ post solo.Good lad
>>21675582Reminds me of those 70s house mom food abominations like you'd find in Dr Suess books.Except this one looks tastyGood lad
Yikerzzzz...
>>21675588They're just Tootsie Pops. I'd like to check out a gourmet pop someday though.
>>21675629Tootsie pops are baller. They made me happy as a kid when some old white grandmama tossed em into my phannyGood lad
This thread is fascinating
>>21675560>>21675444
>>21675594Andy Boy!! That little kid is on waxy produce boxes on the racks of walk-ins in kitchens all over. I'm going to make a Caesar salad later myself with the last of my romaine.
>>21675653I surely hope it's "fanny-pack" you're getting at.
>>21674209You can't cook. I'm astonished that you do it for a living
>>21675743You can make all the contrarian posts you like. Only reflects on you though. The thread is filled with examples of cooked food. lol
I've set out the lamb to come to room temperature and seasoned it.
Mushrooms in a port sauce I think.
In the meantime I'm going to have a Caesar salad.
This is the best commercial dressing in my opinion. You really get a lot of anchovy flavor; way more than any of the others. You could spend more, but that would be dumb. One of these days we'll make it from scratch.
I don't know. Not fancy enough maybe. We might have to do that little extra.
Shredded parm in a nonstick on medium-low
Don't mess with it for 3 - 4 minutes
Make sure you're using silicone for this, because you're going to have a lot of contact as you gently free it up from the pan.
Then you flip it.
And cook it as long as it needs to be crispy when it cools. It may take a few tries to get that sweet spot where it's not overcooked and not too dense and chewy to snap apart. Usually this is done on a silpat in the oven, but when you've done it long enough you can just do it in a pan.
Let it cool a minute or two.
That's it. A beautiful and functional garnish. Now you don't need croutons. This tastes exactly like a Cheez-It cracker.
Not too shabby.>>21675743You wouldn't eat this, buddy? I made it just for you.
This little detail impresses the babes and you can make them ahead of time.
>>21675829
And if you did it right the thing will break apart into manageable crunchies for your salad. Stay tuned for lamb with a mushroom port sauce.
>client>older gentlemanSo is OP a hooker or not
>>21675841Personal chef. Are you fucking retarded?
>>21675854Well, I’m not using Newman’s Own, frying Parmesan, and baking sausage as a “personal chef” so probably not
>>21675859Yesterday Great Value was the problem and now Paul Newman doesn't cut it. Shhhh! Don't tell my clients. The caesar is for me. I don't really offer salads aside from like pasta or potato salad. And there are meals for every budget. You want to pan-fry sausages by hand for some old man who doesn't care about color, you go right ahead. That's why I do this and you don't. You're just a troll. I could post nothing but handcrafted dishes made with the most overpriced "premium" ingredients and still you would be there, finding something to attempt to criticize. I was once so unhappy I posted like you do. That's why it doesn't offend me. This has everything to do with you and nothing to do with me. I can take it; I have a healthy self image. I know you don't understand how things are done. And you see the parmesan tuile as some indication that I don't know what I'm doing? Haha! You're clearly just a dick. But you're welcome to stay. I enjoy the banter. I hope you're learning some tips and tricks for when you have a social life again. But no one likes an asshole. It's like the chicken or the egg, isn't it? Do people avoid you because you're an asshole or are you an asshole because you're lonely? Either way; you'll catch more flies with honey.
>>21675859lol, are you the 'me din dins' guy branching out?
>>21675871>it doesnt offend me>five paragraph meltdownUh huh
>>21675880You haven't said anything true. Why would I be offended? I write long posts because I'm in love with myself and enjoy dunking on you THOROUGHLY. I hope you stick around to try and make fun of the lamb.
>>21675893poor people lamb from Walmart probably
>>21675560technically 4chan rotates the pics, they scrub the EXIF data
>>21675893Will you be posting the lamb at some point this week, or want the thread to stick around til next week while you post bologna and frozen beef deli meat
>>21675908
Did I promise to make more food?
Couldn't find my butcher's twine to make these perfect circles for dingus the naysayer.
We've got a good crust and now it's time to sear the strip of fat.
Sometimes I like to arrange them and make "Lambhenge", but these are thinner and may tip over. Strength in numbers.
A little sweet onion.
Lamb fat and onions smell pretty good together. With the hood fan on I'm sure any neighborhood animals of the night are jealous right about now.
These feel about medium. They cook much faster when they're not cold from the fridge. By the time I cut them open they'll be almost medium well. This cut of lamb is pretty fatty and it's quite chewy at medium-rare and lower.
Heat reduced to finish the onions.
>>21675946Is this crust in the room with us right now?
>>21675956Kiss my buns and you're a buns-hole.
>Uh oh! He's not using the finest sipping Port on the market. This is a trash poverty meal.
You know the rest. Simple pan sauce with butter to finish like most of the meat I cook myself.
Success.
>>21671710What did you do to your dog? He looks like he's seen some shit.
So that's it. Breakfast, Lunch, Salad, Dinner. I hope you ate well today too. >>21675973Yeah, he gets that look when he's not looking right at you. He's been denied a lot of lamb. That's his problem.
>>21671684Fucking love pasta salad. Good stuff OPIt only needs broccoli
Coming soon.
I've been enjoying this thread
>>21676360We'll see how much food we can cook in 14 images tonight.
>>21676428
>>21676294I need a good how to on doing this one myelf
>>21676829>bumping your own thread
>>21676918Seeth, OP make another thread when your parasite inevitably hits image limit, ill be there to watch
>>21676918Now I'm bumping it, shitnuts. We have cooking to do soon.Welcome back. Looking forward to more of your jealouy, resentment, and "astute culinary criticisms".
Our friend bitching about Great Value, I'll give him this one. Their sunflower seeds are consistently on the edge of being rancid. I keep ordering the ones on the left and they sub the GV ones. It just ends up becoming expensive bird food. Truly a sub-standard product I intend to complain about officially to the company. Everything else I've bought from that brand has been perfectly serviceable for whatever I've used it for.
>>21677565Forgot the pic.
Found these in the back of a drawer. With the power of the lord I can make it resemble a bowl of feces. Bless everyone!
Check out how old these are. I wouldn't use them, but I also haven't thrown them away. On some small level they contribute to the overall smell of the kitchen.
This has got to be from the 90s.
Back when they still wrote "Internet" before a website.
I'm going to call this "Spice Advice" phone number and see what they've got.
>>21677581B&G Consumer Support. I'll have to try earlier tomorrow. They have one of those "if this is an emergency please hang up and dial 911" concerning food poisoning.Maybe they bought out McCormick Spices or something.
This one is REALLY old.
Just has some tools in it.
Do you have a tiny thirst?
I hope it's not a deposit bottle.
These ribeyes have been marinating in Sambal Oelek chili paste and teriyaki sauce for 36 hours.
Weighing in at just over 18 ounces, this promises to be a delicious steak.
And from here on out I'll be describing the food cooked, as we've reached the image limit.
Okay, I've got my medium pan on the high heat. You can probably picture this. I'm going to start with some clarified butter I made.
>>21677578You are saving lives by not giving that to a food bank and getting me sick
>>21677604Most food banks and shelters don't accept most expired items in my experience. I work with a couple of local such places to donate leftovers from big catering events, and they have regulations they have to follow too. I usually take canned goods when they get within a couple months of expiration. But sadly, most expired food is perfectly safe and a lot of it gets wasted because of sell-by dates.
>>21677611Yeah that's true, but some things slip through the cracks. Good people have less cracks. Florida has many cracks.The important part is that I got to make a joke
>>21677576Wow I haven’t seen that Tone’s logo in forever. Growing up we had a container like that of chicken bouillon cubes that barely got used.
>>21677966Same here. One beef and one chicken, the Costco size (we bought so much stuff when we finally got a Costco in the mid 90s), which I think only a third of the cubes were used in 20 years. Once I got into cooking I wasn't really going to make soups with those. Maybe toss a couple in for MSG, but never enough for a base. My mom used to heat one up in hot water in a coffee cup when we were sick, I think that was the idea when they bought them.
