Making food. Post food YOU made too.
Pork chops
Cooking in plastic, haha
>>21944928Nice! I typed ‘bove’ but it knew I meant nice. Amazing technique. Logy. Haha I have to go out of my way to be wrong.
>>21944925I'm off work today (though I usually wfh, anyway) so I'm spending the day cooking. I'm hoping to get through the following• peperoni in padella (bell peppers cooked in olive oil with garlic and black olives in a confit-like manner)• zucchine e uova (Neapolitan zucchine custard sauce for pasta) • streamed cabbage leaves for stuffing with pork • fried mushrooms and onions with cooking cream to mix with the pork and stuffing into the cabbage leaves• balado terong (fried eggplants in homemade chili sauce)• bibimmyeon toppings for family dinner tonight (sauteed red cabbage, blue-cooked cabbage, sauteed zukes, carrot muchim, sliced omelette, marinated tofu, served on cold buckwheat noodles)• instant noodles with Shanghai choy for lunch I've already streamed the cabbage, the peppers are currently confit-ing, I'm about to slice the zukes and onions for the custard as well as boil the tomato, chilies, shallot and garlic for the chili sauce.
I made the White Castle stuffing once.
Power went out, made an egg sandwich on the wood stove in the garage.
>>21944953Neato. I cooked by candlelight a few months back.
>>21944925that brush in your sink needs a burial.
>>21944951why are your shrimp yellowish beige?
>>21944974Look at the sauce.
>>21944981>filename
>>21945015>i can see the salmonella from hereImpressive considering all the trucker cocks in your face.
Something I madeAnd I don"t cook in fuckin SYNTHETIC PLASTICSBut hey, that"s just me
>>21944974Because she doean't know what the maillard reaction is but claims to be a professionale kek
>>21945043>>21945044Your shameless attention whoring knows no bounds. Troll of the year already and it's only March.
>>21944925>Post food YOU made
>>21945771Tom Mabe?
Making enchiladas tonight.
>>21945759Is that dressing rolled in turkey??? That’s genius!!
>>21944925one time i just threw a bunch of shit together and everyone loved it. i've been chasing that high ever since...
>>21944953SOVL.
>>21945043bmws are for fags and fecaloids. which one are you? all your dishes look like turds. nobody gives a fuck about your key fobs that you probably got online.
>>21945045>stuffed peppersi'd like those peppers stuffed into my ass>>21945786>enchiladashow bout i "inch" a "lotta" my dick in your butt?
My ReubenI miss it already
>>21945806why did you put tuna fish and rice on it?
>>21945806i be reuben my dick on your butthole
I’m not even supposed to be here today :)
>>21945871BEEF STROGIE
Taco powder from Walmart Fifty cents
Batch one is too salty anyway
Batch 2 with verde sauce
Wuv and meh-wedge
Assembly
Delicious filling
Pepper jack, mozzarella, sharp cheddar.This is all going to the old man to
Next up: broccoli cheese soup
>>21945795Kek cry pussySome Eggies I MADE
>>21945868NoinchGay chankjank chinesium knife THOUGHNoinch noinch noinch>>21945918Looks terrible
>>21944942Wow good luck, sounds like a lot of cooking>>21944947What did you think of it?>>21945927Old man’s gonna be eating good
>>21945045I'd like those crammed through my main tube
Made a strawberry smoothie instead of soup. Frozen strawberries, almond milk, vanilla, heavy cream, SF hazelnut syrup, Fage full fat yogurt.So good after some bongrips.
>>21946138This lookes p. Goode Maybe the 2nd good looking thing you've made?The "enchilladas" are an abominacione THOUGHSnoochie boochies!
>>21946138tumor biopsy?
Roast beef and bologna sandwich.Edam and brie. I have real corned beef and I’m eating lunch meat. Nobody’s perfect.
Leftover enchilada and chile relano, beans and rice topped with my enchilada filling and an in-skin chunked avocado with hot sauce and salt.
>>21945916beautiful wrist OP
>>21945813
>>21946470мeтни мaлкo opиз вътpe, зa дa oбepe тeчнocттa
>>21946486нямaх opиз, нaпpaвих пюpe кapтoфeнo
>>21946125>Wow good luck, sounds like a lot of cookingThanks.Got everything done except the balado (made the sauce, but didn't get around to prepping and frying the eggplant) and sauteing the mushrooms and onions. I'll do the eggplants tonight and the mushrooms tomorrow since the pork is frozen and there's no rush. That said, I• steamed the cabbage• cooked the peppers• cooked zucchine custard for tomorrow's dinner• cooked last night's dinner of bibimmyeon and toppings and• nuked some instant noodles with blanched greensIt was the peppers. They took much, much longer than usual because I cooked them in a wide, shallow pan rather than a deeper saucepan so they didn't get jammy for a very, very long time. But they're done now so we can have them as a side dish this Friday for the stuffed cabbage.I cut and soaked the eggplants this morning already so I just need to dry and fry them then saute in the balado. That should be pretty quick.
We eatin burgers todayCan I be honorary US citizen?
By no means a great cook but was proud of this shakshouka with added porkbelly.Tasted amazing
>>21946534What's the yellow thing in the middle, those are celery leaves right?
>>21946540a cake of uranium
>>21946532The homefries looke goode but get rid of that green shit in the burger>>21946540The yellow looks like cheese, the greens are prpbably parlseyAnd it's called Eggies in Purgatory, ya fuckin kikes
>>21946540Cheese on an egg.Leaves are parsley
I made some fajitas last night
Most recent one I actually remembered to take a pic of. I made katsu again last night but did it as katsudon instead and I kinda fucked up the egg mixture so it looked bad, tasted fine though.
>>21946964
I call it ham steak basil soup. It's also got half egg noodle, half potato.
>>21946996Waste of steake but soupe like this is usually v. Goode
>>21946532Only if you never make home fries againThey're unamerican
I dislike the anti Christ.
>>21947137Looks gross and blasphemousGuess I'm making burritos tonight
>>21947142I prayed over it before ingesting. Have a greek yogurt pizza for your troubles
>>21947150Ma che cazzo che schifo mannaggia miseria
>>21947154Can I get your opinion on my crust for my pizza pie?
>>21947160See >>21947154
Cabbage
>>21947160it looks kinda dense, not very airy, like you rolled it instead of just stretching it.
The smaller you cut it the faster it cooks
This knife sure is sharp and effective for being fake and gay.The troll who was raped by a cleaver enthusiast is back too! Haha
>>21944926Yuck
Will we use all the burners? Stay tuned to see.
Onions and bacon grease in with the boiling broccoli.
Packaging it up
Enchiladas and corned beef and cabbage down.Steak and soup to follow.
>>21947488>bong "bacon"
>>21947565Bong?
I love beef so much. It never gets boring.
New brick. This will make 5 or 6 batches of soup. I use it for nothing else. But it’s only a small amount compared to the other cheeses. Makes a great binder. You can’t break a soup with Velveeta.
3rd generation Velveeta eater right here. Used to come in a wood box.
Sharp cheddar, pepper jack, edam.
And you see how much Velveeta is actually involved. You don’t want it stealing the show.
Almost done.
Tastes perfect. No additional seasoning necessary.I like some Tabasco and crumbled bacon on mine. I’ll eat later.
Lost some cheese. Need to clean the range one of these days.
This guy will eat it maybe. He looks like he hates me right here.>arf! What the fuck do YOU want? To give me food? Fuck you, “master”.That’s my dog’s inner monologue by the way.
That’s it for now.Thanks for watching.
>>21946468That was part of my palm. We can do a wrist check if you like.
how do you guys cook burgers without a bbq grill? specifically frozen burgersI'm guessing if I have to cook burgers on a pan it's best to have them thawed first?
>>21945015Based rancid stove.
Blessed
>>21947802no burgig for kitten?
>>21947798>serving burgers and fries in a punch bowl
Greek yogurt pizza and burrito enjoyer here. Back to my grind on perfecting my breakfast burrito. Wish I had some potatoes
I made these last night. SO good.
Shin Raymun Spicy Gourmet noodle pack, leftover pork chop sauteed in a sauce made of Frank's Sweet Thai Chili, Sriracha and soy sauce garnished with sesame seeds. add half tsp of minced ginger and garlic, splash of soy sauce and stir soup. once the noodles are mostly done cracked an egg in, add fresh cracked black pepper and cover with a lid until top is set, green onion garnish.
>>21948727If I had potatoes this would be fire.Bacon was seasoned and cooked previous day. Onions, jalapeño, garlic, eggs, pepper jack cheese.
Forgot pic...sorry
>>21948727>seasoning baconwhy and with what? is this a british thing?>>21948915looks good
>>21949136>why and with what? is this a british thing?i put some pepper on P:dont know about the origin, but if i remember well, there's a recipe for sugary bacon in Snoop Dogg's cookbook
Chaggan
>>21948260>>21948347Aren't you two so CUTE!!I just love those cutesy misspellings. Yay!! Awoo!!
>>21948777why did you take a photo of your telephone? what's wrong with you?
I just made jello from frozen berries and sugar. Once it's set I'm looking forward to eating some with ice cream.
>>21949397Jell-O and ice cream?Interesting combo I guess.
>>21949474that's a lot of drinks
>>21949474Looks like you live in squalor.
>>21949144>Snoop Dogg's cookbook
>>21949136>the briddish omigosh I love big, thick veiny black cocks lol
>>21949474>look mommy me cook a burgy me so skilled
>>21949485i was sincerely asking because they use back bacon instead of the american norm which is cut from belly. but i guess we all know who's thinking about thick veiny black cocks, now.
>>21949499Of course you did, you're not obsessed with the briddish, I'm sure. And yes, I know you love bbc.
>>219495344/10 and I agree with >>21949476
>>21947591>>overcookedRetard cooklet
>>21947565>bawng """""bacon"""""What a naive little girl. Seen so little of the world that they think this is what British bacon look like. Pretty tragic and pitiful really.
well, this thread has been sullied. tainted. ruined. that's the key-MW troll's new move. 'hijackinge'
>>21950159Nice try. But desperate vying for attention would more be what you're doing here: >>21950306Everyone loathes your threads so much the only way you can even get eyes on your filthy piles of shabby food and retarded non-food objects you display in the frame is to be a parasitic infection on a better cook's thread. You keep pretending you aren't aware of what a sad reject you are. As if everything you're made fun of for is intentional and has a purpose. Like "seasoning your keys" and all that shit. You just lean into it like that absolves you of your crimes. You live to annoy people. And that's a really shitty trait to have. I'd really thought you'd found something better to do when you left for a long time. I guess you found out the only attention you can get in life is online and so you came crawling back to piss everyone off some more.Even this, I'm aware that reading this is a huge thrill for you.>Sure, he hates me... but it's all ABOUT me! Someone cared enough (even in the wrong direction) about me to spend the time and insult me thoroughly. Therefore I'm at least worthy of attention. Better than being ignored, like in the real world. Pitiful that you'd rather be hated than overlooked. Didn't you want more for your life by now? When you were a younger man would you ever have imagined this would be your life? Pissing people off and acting like a clueless bitch?I hope this makes you feel *seen*, incel. People don't populate your own threads except to shit on you. That's when you're not samefagging yourself to bump them.
Just garlic, beef grease, and teriyaki. Not a pretty "sauce", but very tasty.
Thanks for watching.
>>21950796Delicious. Just looking at it makes the ramen and beer in my gut taste better. Thanks for sharing.
>>21950976How can you critique someone else's food when you cook egregious dogshit in your filthy hovel? Doesn't make sense.
>>21951053No, no.No more 'attention' from me. I just wanted to point out how laughable it is to think you're in the position to critique anyone.
>>21950982Thanks and you're welcome. It was the best steak I've had in a while. They're the best after chilling seasoned for a week. Aside from being cooked a little asymmetrically it was just right.>>21951056Trolls are miserable people. His food isn't always even dogshit. He's just a cunt who either can't read a room or enjoys harassing people to feel better about his station in life. I'm guessing it's actually both for him.
>>21944925https://www.youtube.com/watch?v=PH2QwaX4M-wdesu recipe. cold tuna ramen in skippy jar.
>>21951113>terrible tattoosHahahaha hahahaha haaaaaa!!!I've seen some of your gay tattoos. It's this >>21951056 but for tattoos this time. Haaa, I'm actually still chuckling
>>21951113Haaaa, sorry, I'm still laughing... that's so fucking funny. You're a clownshow
i had been buying cheap frozen salmon from various brands that all gave you entirely cuts like on the left and had a really difficult time cooking it well. when trying to pan fry it in olive oil, lots of moisture would come out and dilute the oil and make it impossible to sear, lots of albumin would come out no matter how high or low i cooked it, and it was a little hard to time it so it didn't come out either underdone or tough. i switched to a different frozen brand that costs more and gives only cuts like on the right and it's night-and-day easier to make it come out good. sears easily, basically no albumin, comes out tender even if you're inattentive and burn it to hell.my question is: is this a difference in how it's cut or is it that the quality is better because i'm paying more? or am i just retarded at cooking salmon and both should be the same? sorry that i have no pic but imagine tasty salmon seared with dill and lemon pepper seasoning from aldi.
>>21951765>cheapWhat's cheap to you? >>21951765>is [more albumen coming out of a cheaper brand] a difference in how it's cut or is it that the quality is better because i'm paying more?Likely the latter. My family and I exclusively buy fresh salmon steaks specifically advertised as never frozen (and if you get there just as they're opening, you might catch them cutting the last few fish for the day). They don't leak much albumen at all. I would think this is because they're fresh do they're not pumped with saline. afaik, frozen fish almost always is saline-injected so cheaper brands are more likely to pump it just to the legal limits and better brands less so. Anyway, iinm, the albumen leakage is from all the tiny pinpricks from injecting the saline giving the albumen somewhere to squirt out from. My fresh is $6.99-$7.99/lb but I know most USicans are about fish fillets rather than steaks due to fear of bones so fillets are generally more expensive anyway.They don't taste as nice, tho
>>21951782>>21951765Just to check, I looked into it and yeah, I was half right. Saline injection does cause some albumen leakage but that's mostly caused by the freezing process damaging muscle fibers. And since tail end pieces are thinner, they get more thoroughly damaged by freezing than thicker fillet portions so it's both better quality and better cut.
>>21951782>>21951788thanks for the detailed reply anon>What's cheap to you?pic on the left is an example of a cheaper one i'd buy, pic on the right is the one i buy now that i'm more happy with.saline explanation makes sense to me, would also explain the totally excessive water content with some brands.jelly of your cheap fresh fish, around where i live fresh salmon is a little more expensive than frozen. i don't mind frozen salmon now that i found a brand that's workable though since i like to cook fish a little rare sometimes and worry about parasites
>>21944925smoked cheddar cheeseburger
>>21952194it was so good i made another one :)
>>21952194>>21952196learn to phonepost
>>21952192uttershitem8
Just cooked these flathead tails and handmade calamari ring with chips.
>>21952261
>>21952264You cooked them, then put them in a box?
>>21952265>he doesn’t put his handmade fish and chips in a boxPlates are too greasy, boxes provide the perfect amount of breathability and absorption.
>>21952266Pffft. Those chips look handmade. I suppose you got the deep fat fryer out too?
>>21952268I dry steamed then baked in an oil bath. Like kettle chips.
>>21952272You're a mentalist, way beyond my powers. I'll probably just go for a masturnap
>>21952256No one gives a fuck about your cooking so you're samefag insulting yourself? On someone else's thread? What an idiot.
Towstees from leftover sketty bolonayse
Probably not the right tread for thus but does tgis thermometer work with oil for deep frying?https://www.amazon.se/DOQAUS-Thermometer-Foldable-Accuracy-Backlight/dp/B07WKKS4HB/ref=mp_s_a_1_8?crid=97EH49RPIQQU&dib=eyJ2IjoiMSJ9.TPBuGTXp2fhXOLpXgst52ShTNTzTx1WmFSYtGkuRJbe5nmcxTiHRlthABU3P9TBOqyRrFHeQkaqGM-zWN1UjG8lFZzALgy-z4OHnd3s2MViqXaoir4GUYnTAjU-pLIdRO_YmhmXEhwBPZhhcaBrjIQdagBut6Qg5zQ4Ypr2OhUmxNGE_XR4Bu1jvkZAvAVv3WixAVQRX9u7uM1o_4HKLvg.d09tGBGyU6bvTOBNd5b-KwwiVscJkR85EJNI8tvVqbw&dib_tag=se&keywords=oil+thermometer&qid=1774726100&sprefix=oil+thermometer%2Ckitchen%2C147&sr=8-8
>>21952813I use a similar one and it works when I deep fry on the stove.
>>21952878Do you know if it shows a higher temp if it touches the bottom of the pot as opposed to just being in the oil?
>>21948206the plate makes it look like a TV dinner lol
>>21952920mine reads hotter if it contacts the pot
Poached eggs on rye with chorizo beans
>>21953036>>21953034BOSH
>Bought some dried parsley>Smell it>It's got a very dry, earthy flavor>It's unironically very similar to chili flakesDid I get sold a bad jar of product, or is this what it's meant to be like? I swear to god it's almost like gochujang or other dried chili. It's wild. I've never experienced such a difference between the fresh and dried herb before. It's like they're two completely different plants.
>>21945045where'd you get the maggots from
Greek yogurt with banana, blackberries, pepitas and pomegranate molasses
>>21952219no
>>21952898Filthy place you've got there, friend.
>>21952261one day I too shall have fish and chips but I want my first time to be in a shop or something rather than making it myself. Looks good though, tempting...
