Taking suggestions/requests.
>>21689735depends what gredients you haveI would vote for soup or stu
is this beef?Make Greek Stifado
>>21689735Meet and brocolli.
>>21689735Beef stew or chili con carne
>>21689735Actually do you have a pressure cooker? Sear all the beef and put a little broth on the bottom then pressure cook for an hour and a half. Take 2 bunches of Kale, destem them and slice them then mix with the meat and broth. You can add thinly sliced onion and potato chunks if you want.
>>21689735german stew with dumplings.
Definitely goulash.
>>21689771godßless
>>21689847You people get the fuck out of here. We're not doing that.
>>21689896well the recipe anon was describing sounded like bleßßid sloppa to me
>>21689923Cunt
>>21689939
>>21689762I have broccoli.
>>21689950I'm pretty sure the toothless shiteater needs your support more than we do.
lomo saltado
>>21689735stew, with wine, tomato, green peas, potate and some carrots, the grandma's way
>>21689735chile colorado
I'm doing it tonight.
Searing in batches.
Still not sure what I'm making. I have potatoes and onions.
and garlic.
These beef chunks are looking good.
People keep commenting on the state of my range. I'm going to clean it tonight.
I'll dismantle it and work around the cooking.
Months of grease spatter on this old kettle.
We're getting there with the browning.
Last of it going into the pan.
Can't imagine not using onions in whatever I'm making.
So the onion and some garlic are sauteed up and in the mix.
Now we clean.
Can't find my bench scraper as I don't bake often. This spatula will do.
EwwwwwwwImagine eating this
lol, I know some would find it appetizing.
A finer scrubbing now that the major gunk is gone.
Wow!! Who knew??I'd never tried this before.
This is cool. Makes me wish I never grew out of knife hits.
This 15 lb Griswold came with the stove but I've yet to use it. One side is flat and the other grooved. I guess I could get it smoking hot on the center elongated burner and "grill" some steaks.
Trying the old toothpick method to clear these vents.
I didn't really work. I'll put a pan over it and just burn it clean. But that's for another time. Soon I guess, because I use that burner for my Thanksgiving overnight turkey stock, which simmers in a large, oval pan.
And the thing is mostly reassembled. There's no real avoidance of making a mess here. It's going to happen. I don't have to let it get so bad though.
A job well done.
Ready for anything
I'm going to do another chili type thing I guess.
One by one seed and stem removal. Like hippies had to do in the 60s and 70s.
One minute in the microwave.Be careful not to inhale the vapor deeply when you remove them. It could be very dangerous to your health. Like a huge whiff of reducing vinegar; I don't want to find out.
The one time I don't have beef Better Than Bullion. I have three jars of chicken...I think I bought this from one of those dollar store type places. Sometimes they have good deals on decent things, this doesn't appear to be one of them.
Oof
Oooof!!
Time to just clear out the cupboards to see what we have.
Aha. These are relatively new. I don't know why I got them. Nostalgia maybe.
Here we go. This soup will be perfect. And green chiles will be welcome too.
This stuff might be okay too.
This is how far out of my way I'm going to NOT use chicken base. I know the quality of the BTB is way higher, but I don't mix my animals like that.
Hurry up, asshole!
It finally feels like this is starting to come together.
Cover immediately.
Weird how this thread bumps no higher than page two. How is that even possible?
I guess they can flag a thread for whatever reason and cap it.
Why choose a good thread? A great thread in fact. This is the best thread in the catalog, no doubt about it. We're teaching here. How to cook, how to clean. Simple instructions and clear images. Yes, let's put that thread lower in favor of the bags of chips and fast food "discussion". Very mature.
Clean as you go.
Is this not beautiful?
Does the system consider this some sort of spam? All these images from just one anon, the OP? Is that why it's not bumping?Someone make a comment.
The dishes are done, man.
Now it's going into the oven to braise a while, as opposed to last time when we simmered it in a big pot on the burner.
That's it for a while. Maybe if this thread is still alive when it comes out of the oven I'll show the finished product.
Bumpus hounds
>>21691735So it is a matter of unique IP posts I guess. Thank you. Back on page one.
based cooking looks good real /ck/ thread
>>21691603disgusting greasy kettle. this thread is legit.
>>21691797anon, so far it seems like a heaven in your mouth and hell in your asshole
>>21691820It's very spicy. It really needs some steamed rice or cornbread or mashed potatoes to dilute its power.
>>21689735Guinness beef stew or Beef Stroganoff.
>>21691617Imagine life in one of those post-apocalyptic novels like The Road or The Postman or even something like City of Thieves, where everyone is scavenging and on the edge of starvation and they have to get calories from whatever they can. Suddenly the expired cans in the cupboard seem luxurious. Imagine eating that blackened grease because it could nourish you. Boiling the couple of shriveled penne again. You'd probably just boil all of that (paper towel included) for a couple of reasons. And you'd be glad to get it. It would seem like a bountiful stew if you were starving. Or would there be awful carcinogens which would negate any benefits of eating it? Does anyone understand that kind of science? Would eating fried black charcoal foods be bad for you? Would temporary energy from the fat be worth it?
>>21691660
>>21691785Not anymore
>>21691876now that's a nice kettle. I bought a cheap enameled one some years back but it's not holding up so good. I would purchase your steel kettle anon.
i wish to be ur wife (male)
>>21691977
>>21691108this
>>21691701>Is that why it's not bumping?Yep.Definitely looks good anon, would absolutely partake. I made this last weekend when we got our first coldish snap, so this weekend is a shrimp gumbo and fresh french bread kind of thing.One thing I've found is once you get into the rhythm of cleaning the peppers it goes really fast, so for the first batch of chili for the season I make a really big batch of peppers - big enough for 5-8 pots of chili - and either freeze or pressure can the remainder so I can make chili on a whim whenever i want over the winter.
>>21691963It's actually pretty weak. It weighs nothing. The bottom should be thicker I'd think. Of course that'd make for a longer wait for tea or whatever people use them for. I rarely use that burner and don't know where else I'd keep it. Purely decorative, yet I'd like to keep it clean. Maybe I'll just put it in the oven or on the kitchen table when I'm frying bacon.
>>21692087>Ooopsie!! I accidentally posted my cutesy campfire cartoonsies!! fapfapfap
>>21692090is it steel or aluminum?
>>21692092?
>>21692103Maybe he's a redditor or something and isn't aware he's on an anime site?
>>21691797WOULD
>>21692115Newfag.
Imma save these images and post them whenever someone claims gas is better than induction
>>21692143Gas rules, fuckface. How exactly will these images do anything but make gas look superior? There's not a professional chef in the world who would cook with induction.
>>21692128>impotent plebbitor seething commencesHere, enjoy another cooking related image
>>21692149not talking about the food
>>21692179Kill yourself, pedophile weeb incel cunt.You should be embarrassed to be a man posting that.Don't you even know you should be ashamed? Are you asian or a little girl? Forgive me if you actually have an excuse.
>>21692200Or the stove. That's a nice representation of a good range aside from the clogged center burner, which OP needs to dismantle and soak
>>21692205I agree with this
>>21692210
>>21691825Strog works best with strips of beef
>>21692115
>>21691619Lol, nice
>>21691671What causes that kind of yellow?
>>21691820Ass hell.
>>21691627nice cook-a-long and nice photo
>>21691619kek
>>21692179Gross
Chili gets better every day.
