Today we will be making a simple beef bourguignon (merlot) that I can pack into containers and reheat so I don't have to pay for lunch at Uni
I wish I still lived near a halal butcher because supermarket prices (especially Coles because aldi is always sold out of chuck) are fucking highway robbery
I'm gonna leave it on for now because I got other shit to do today but for the future does anybody have any tips for removing silver skin with shitty shared knives? I can't buy a new one
Gonna salt/pepper/oil this once the Dutch oven is hot enough so I don't draw out too much moisture and fuck up the browning because I make that mistake every time
Could probably go for more carrot but I was just using up what I had in the old lot and I can't be arsed starting a new kilo. I went ahead and peeled them because they're a bit old and it's all good fodder for the stockpot at the end of the week
Massively crowded pot
Pain in the arse to flip but browned up nicelyThough I think now they've released too much liquid so I might pull them out soon
Get all that beefiness soaked up
Cocke
Generous squeeze
So much brown...
Incredibly cheap merlot. 7 AUD (that's probably 5 USD or 3.5 GBP or 4 euro) for one litre
While that's reducing I'll cut up the mushrooms I forgot aboutHalves rather than quarters because I'm putting them in for the entire cooking time for maximum flavour so they'll shrink heaps
Looks reduced to me
Expensive beef broth goes in. I can make my own chicken stock but fuck doing it for beef
Gonna add these probably ancient share house mixed herbs. It's actually marjoram sage and thyme which is actually a surprisingly quality mix. Now it's just waiting for it to get back up to a simmer and it's on the back burner
What have I done...
Just drop in to say its always nice to see a OC on /ck/. Thanks op.
>>21972165based
>>21972129mmmm sear is a little weak
>>21972165Thanks dude I'm glad you're enjoying it even if it is babby-tier cooking>>21972173Yeah I know, it's because I overcrowded the pan like I always do. Next time I'll start browning in batches
All better
>>21972137
>>21972191Nice!
Ciggie and a cup of green tea... Lovely
Got a new (secondhand refurbished) bike today, pretty speedy but I don't like the all black so I'm gonna put white tape
>>21972222Nice! How much was it? Thinking of getting 1 myself and probably will go 2nd hand too. Dont want to spend too much on sth new that i might regret 2 weeks later.
>>21972226450 aud (I dunno where you're from so just look up the conversion I guess) but its a community bike recycling co-op so I got a 20% discount as a student so it was 360. I've lived in a few cities at this point so I've gone through the rigamarole a couple of times and a bike recycling shop is usually the best call because the prices are decent and you're getting something in fully restored as-new condition. I know every city in Australia has a few and I assume its similar in most places.Marketplace you're probably paying the same and then you'll need to take it into the shop and you might have to replace parts so its not even that worth it iif you're not someone who can work on bikes like me
>>21972226>>21972229Meant to say I can't work on bikes rather than I can
>>21972229Thanks, thats good advice. I might go that route then
>>21972222fucking sick mate
I think it's been roughly an hour and a half?So half an hour to go with the lid off now
Quite a lot of fat on top so probably needs a little skim
Who wants some nihari lmao
>>21972285Never heard of nihari, does that dish have a lot of oil on top?
Okay that's out to cool, i did chef john proportions which is the old school way for flour which makes it fairly thin which isn't a bad thing but maybe I'll add more next time.I'll leave it overnight and then serve with mash tomorrow before putting the rest in containers. If the thread is still up I'll post pics.
>>21972319It's this delicious Pakistani beef stew with heaps of oil on top. So good but it gives you a big tummy ache. Definitely try it if you get the chance
>>21972161Where the fuck is the bacon?
>>21972376My background is North African so I don't eat pork
>>21972378Holy fuck mate. You're fucked. Totally fucked mate. You could've at least got turkey or lamb bacon. You fucking fucker. Fuck.
>>21972383Jesus fucked. FUCK!
>>21972383Not really an expense I can justify but if I were cooking to impress a girl or something I'd definitely get some duck bacon and buy a proper bottle of burgundy
>>21972173If I threw you in a pan it would be a seared little wank.
Bonus cook: lunch before I go off to the library.Eggs and Greek giant beans on toast
Dunn
>>21972392What u gonna do at the library
>>21972408Masturbate. I'm less likely to be disturbed than I am here with my housemates
>>21972408Mainly french grammar but also philosophy revision if I feel up to it. Philosophy is a struggle because I'm in a very analytical department and I have zero interest in analytic philosophy but alas you need the Phil major to apply to master's programs overseas >>21972409That too
Today, OP was a legend.
>>21972100slow cook that chuck, not the best cut-not the worst
>>21972160beef bone broth ftw
>>21972161go easy on the herbs you want to keep the beefiness
>>21972284a spoon of flour would suck it and homogenize it, I never skim of tasty tallow
>>21972370freeze it on portionsyou should like freeze boiled ingredients like meat and stock and cook semi-fresh like boil/saute fresh legumes then add stock and meat for each bowl/serving takes you 30min.
>>21972411>french grammar but also philosophycock sucker stuff
>>21972153Huh you leave them chunks pretty big I see. For example, those carrot slices? Personally I quarter dice them. Any reason why you keep your pieces so big, comparatively speaking? Any downsides to cutting my pieces so small?Using pre made broth almost feels like cheating but I'm splitting hairs, it probably is just as good as the homemade stuff... Right?Nice end result in any event, your meal looks tasty
>>21972584Believe me they are so dead they barely tasfe or smell like anything >>21972586Yeah it came out with a pretty old-school consistency rather than the gravy type you see often. I might actually take your advice on leaving the fat in next time it could be better >>21972595Maybe it's my background but I grew up eating big carrot chunks in stews like couscous or lentils so I really like having a nice big slow cooked sweet carrot bite. Maybe try it next time and you'd like it but like anything it comes down to personal preference. With the way I've cut it the carrots mushrooms and beef chunks end up being within the same neighbourhood of size and don't the Chinese say that's desirable?I never buy chicken stock and always make my own because it's so easy to just collect chicken bones and veggie scraps and freeze them and cook the stock in an afternoon but beef stock takes 12 hours and I can't just passively accumulate beef bones the way I do chicken so I might as well just buy it.
>>21972137Based
>>21972124u should grill em first no?
Seems the thread is still up, so let's get these potatoes ready to eat with the stew
Spuds
Washed and peeled earth apples
Chunk
On they go cold, as always I preheated the wrong element. I fucking hate electric man I'll never get used to it
Come on man you preheat ovens not stoves this is ridiculous
Hello! I wws hoping youd come back from musturbating at library.
In the meantime let me tell you about this sick new breakfast I've developed. It's the easiest porridge ever you just take a few of these suckers (this is the aldi knockoff of the iconic Weetbix, I know in the UK they have WeetAbix idk if the US has something similar). And then if you're a stovepot coffee Chad like me you just heat up some extra milk in the saucepan and add just enough to turn the Weetbix into porridge. Add salt and olive oil and it's very substantial and gets you through to the arvo without feeling hungry at all. It's a lazy adaptation of my mum's savoury oat porridge which in turn is an adaptation of the traditional would be done with semolina. So in a way it's almost a return to tradition because it's with wheat again. I'll post it tomorrow morning if I remember >>21973966Incredibly fruitful session I managed to get four nuts in before security kicked me out but I think a pair of disguise glasses will let me fly under the radar for next time
Ok so it seems I turned off the burner I accidentally preheated and then turned it on again instead of the one I wanted to turn on so now I've just got this one going on the wrong one until the right one gets hot enough. Why did anybody think it was a good idea to use anything but gas. Or actually I'm retarded. Two things can be true at the same time
>>21973972Nice!>>21973979Maybe just turn all 4 to max
Now time to pick some slop to watch on yt while I pass the time. I really like how the government-funded national broadcaster has started producing it's blatant propaganda in Johnny Harris form to keep up with the times >>21973983Tempting but I don't want to hear it from my housemates
Harry and Paul clips will do
Drained
Back in
Milk, butter, and as a bonus some of the broth from yesterday
That's done
>>21974028Is aussie milk any good? Ive only had uht milk from australia but thats probably not a fair representation. Plus i think that was during my cutting phase so it was all skimmed milk.
Oh me oh my look at that jiggle >>21974033Yes I think as far as the standard industrial scale supermarket milk that everybody buys we're the best in the world alongside NZ, and their shit is way too expensive even for kiwis.I've only been to Europe and Algeria so I can't make a US comparison from personal experience but European milk genuinely tastes and more importantly feels like skim milk to me. My dad's been all over Asia and the US himself on top of that and he says nothing compares to Australia and NZ as far as supermarket stuff gods
>>21974033>cutting phaseOf all the gays in gaysville
In to reheat
>>21972109Yeah, do it before you cut it into chunks. Try and sharpen a knife and keep it for yourself. We need more cooking threads.
>>21974046Damn thats pretty impressive>>21974049Ill fuck u till u love me gay boy
Ok finally after more than 24 hours we are done. Thank you everyone for tuning in I'll make another one soona
>>21974086Nice! Thanks op, hope u enjoy your meal.
And bonus, two more hearty lunches to avoid overpriced on-campus slop for international students >>21974090Thank you anon it was very satisfying
>>21974112Can u show us the campus slop next time? Would love to see it.
>>21974086Looks great!
