sup seekay, let's make breakfast!
>>21982721English muffins split, toasted & buttered
>>21982725ham folded & seasoned
>>21982727eggs in!
>>21982729aaaand the flip
>>21982731ham in next, second egg batch is going
>>21982735meanwhile, prepare the bottom muffins with Cheese™
>>21982736YOU HAVE TO EAT ALL THE EGGS
>>21982739eggs on!
>>21982741(meanwhile, ham is flipped and bacon in as an afterthought)
>>21982744>insert witty pun about anon's meat here
>>21982747>yeah we're just gonna go ahead and make a couple dubbles
>>21982749tops on, put back in a preheated oven to melt the cheese a bit & we're done, let's eat!>which one are you having, seekay?
>>21982725>toastedx to doubt.>inb4 "i said toasted not burnt!"the x still stands.
>>21982749Can I have top row number 3? Looking good chef.
>>21982920yeah that's fair criticism, I did two cycles in a toaster due to time constraints instead of on the griddle/in a pan for the best results, and it def. shows>>21982944Excellent choice boss, thanks! :D
>>21982747>no sauce
>>21982721>seekaywhat's that?
>>21982751Did you eat the coin aswell?
>>21982944Bot detected
>>21982725Store bought bullshit. This retard is warming up already cooked food and calling it cooking.
>>21982727That is the gayest and most reddit seasoning I have ever seen. What a mindless hipster faggot. The type of pussy that drinks craft beer.
>>21983290>>21983294wow, grumpy anon is so grumpy he's doubleposting! Unfortunately for you and your assumption, I don't drink; it's bad for you and kills your gains. Perhaps you should try eating healthier, you seem upset quite often :D
>>21982751I must confess, I had little hope when I witnessed your stupid egg cooker but they turned out looking real tasty.
>>21983317Thanks! I'm perfectly happy to retard my way through things as long as the end result is tasty and not visually appalling, it's not like I'm a pro or anything. Nothing wrong with being an enthusiastic home cook eh?>pic unrelated, rando sloppa
>>21983330>Nothing wrong with being an enthusiastic home cook eh?sure but the constant pursuit of perfection is what makes us human. Consider throwing away your teflon.
>>21983394I've actually been meaning to upgrade my pans since the start of the new year, just haven't gotten around to doing the due diligence required because if I'm paying a premium price, I want some shit that lasts a few years minimum. It can be hard to cut through the bullshit and hype these days though when doing research.
>>21982735>allowing dirty money to touch your food
>>21983494I'm sorry anon, I forgot you're immunocompromised due to having latter-stage AIDS. Next time I will make sure to prepare a special sandwich with the most stringent non-contamination standards just for you! Good luck at your next T-cell count followup appointment.>pic unrelated, a classic simple shrimp & grits breakfast with a bit of fresh diced tomatoit's great with a small glass of ice cold tomato juice with some fresh cracked black pepper on top
>>21983510>not wanting to live like a filthy animal means you're immunocompromisedMaybe you would be better suited to live in India.
>>21983531naww, I'm just fine here in Burgerlandia thanks! Funny how you bring india up out of nowhere; projecting much? You a jamboy, buddy? Best wishes re: your AIDS.>pic unrelated, my first (admittedly shitty) attempt at cashew chicken; it was quite good surprisingly
>>21982751Number 1 looks the bestDo you dual-wield knives to eat?
>>21983510Why does everyone need a retarded persona or "thing" here when they post these days? Can people not just post cooked food without having to intentionally shove it in their car's glove box or drape a dead rat's corpse on their plate to build some stupid identity?
>>21983586Because most people post for fun and they have fun doing silly shit.
>>21983589The fun for me comes from the food and cooking part but I get that we're firmly in the era of the tiktok influencer and the desire to be "known" in some corner of the internet like their favorite eceleb is alluring to some people.
>>21983559Nah, it's just the way I leave them when I'm not actively using the cutting board, and it kinda just became habit to leave them there before taking pictures since a lot of the time I clean up while I'm still actively cooking for efficiency's sake>>21983589to answer the other anon's question, this. Also it helps that I couldn't care less what randos think of me on the Internet, I just find it amusing and will continue to pooost and have fun while doing so :D>it's almost fresh basil season again, can't wait
>>21983068Pure fucking cringe. Cutesy faggotry. >>21983586This. The "personality" of these OPs is wince-inducing cringe. Even more sad when they're good cooks. WHY must they cornball everything up with dorkus malorkus attitude?
>>21983685one of the great unintended side effects of my "personality" is that it filters no-fun havers such as yourself. here, look at this sunflower I grew last season-- just for fun, mind you-- to decorate my kitchen. Gaze upon it and marvel in wonder at God's natural beauty, and be happy; if only but for a brief moment anon>pic definitely related
>>21983605Bro that is taking this way too seriouslyThere have always been random anons who are not effort and recognizable
Who sets jars of condiments onto wet seasoned meats?
I have absolutely no idea what to make for dinner so oh boy can't wait to see where this culinary voyage takes me tonight
>>21982727>candied bacon srirachait probably tastes fine but I just know that jar cost like 14 bucks
>>21983796I got it on markdown at Walmart for 3.50 even, it's usually $8.49 where I am. The ham is actually pineapple sriracha ham to begin with anyway, I just felt like doubling down for the kino>"let's get to chopping these tops off", the FtM tranny doc said, pic somewhat related kek
>>21982751>English muffins>cheese not meltedChecks out. I'd try them after heating them up in the oven a bit.
>>21983807dicey dicey>bit of a delay between posts as I'm doing this on the fly, I haven't got all the pictures prepared beforehand like this morning
>>21983838aaaand moar
>>21983841and so it begins...
>>21983868EVOO in, peppers and onions in (prior)>cook a few minutes, garlic in
>>21983871meanwhile, lemon
>>21983874crushed tomatoes in the veggies as they continue to simmer
>>21983877meanwhile, a piece of salmon I had initially wanted to try making gravlax with because I have no other entreé meats defrosted lole
>>21983886lemon garlic butter glaze, into the oven she goes
>>21983889meanwhile, veggies still simmering
>>21983891while we have a moment, remember those sliced tomatoes? me neither. now let's figure out what to do with them!>seasoned and tossed in a bowl
>>21983893SURPRISE, all of a sudden it's a mountain of rice! disappointing, I know
>>21983894fresh tomatoes in, lime juice in, cilantro in, seasonings in, yadda yadda
>>21983896wow it's all coming together fast, and you know what Marco said about fish after all
>>21983900two scoops and plated, probably should've sauteéd the sliced tomatoes first; finished with a balsamic vinegar reduction glaze. Next time I should probably plan what I was making beforehand as well but I wanted to use the fresh veg sooo>bosh
>>21983586>personaNot much of one
>>21983586Agree, it's supposed to be an anonymous board. That being said, if you post OC often, eventually everyone will recognize your counter top, plates, cooking utensils, anger-damaged pots and so on. Once the autistic mongs who are regulars on this site (jannies) recognize you they will troll you every thread you make until you leave /ck/ for while. And then the cycle repeats itself.So why not post some sort of identifier might as well speed up the process and waste less of your life.
>>21983925dinner was delicious, gotta get some rest before market open tomorrow! It's been fun :D>all cleaned up & leftovers put away for the evening>
>>21982731Did the heat of the pan cook the silver?
thanks for actually having food and cooking on a food and cooking board
>>21983925Rather impressive presentation, dare I say
>>21983704>godthe plot thickens. sad
The lemon was just to waste as garnish then?
>>21983704This sunflower looks like it wants to eat me>>21983925This fish looks like it wants to be eaten by me. Nice.
>>21984472It’s imparts a slight lemony flavor to the skinMaybe the rest of it was squeezed somewhere else
>>21984101of course anon!>>21984115you're welcome! hopefully some of the professional chefs on here do some cooking threads soon and show us how it's really done>>21984120>>21984495thanks anons!>>21984504yep, as pictured there's just a fraction of the lemon for plating; the rest went into juice for the fish/lemon garlic butter glaze/sliced tomatoes>nothingburger in the markets today, so here's a preview of what's in store for later
>>21984782>getting some ingredients together
>>21984975>leans into grumpy-anon's ear and whispersChiggen™>now seethe
>>21985010>no plastic cutting boards were used in the preparation of this chicken
>>21985011>now strain some crushed pineapple, reserve the crushed pulp for latertime to make the sauce
>>21985014>yep, we're doing garlic for the second time this threadcue Tony Bennett - Rags to Riches"Paulie had a wonderful system for doing the garlic..."
>>21985019>whisk up the sauce (a few ingredients not featured), time to dice up some scallions
>>21985020scallions in, some sauce into the chicken to marinate, back in the fridge to rest
>>21985024>crushed pineapple pulp and some sauce into the jumbo gulf shrimp to marinate, back into the fridge she goesI legitimately had a difficult time finding jumbo shrimps from America, most of the crap in the store is from east Asia/india :(
>>21985028the benefit of having good cutlery: pineapples cut like buttah>this post was not sponsored by Wüsthof™
>>21985064and now vee make a few incisions here, here, and here
Great thread OP and God bless you.
>>21985079more hollowed out than Bonnie Blue, eh m8?>anyone remember that old YT account that used to upload nothing but videos of using remote-controlled miniature excavators/dump trucks to dig out their entire basement? Good tiiiiimes *sips white Monster*
>>21985096thank you anon! May God bless you and keep you as well, always.>wrapping the other half up with press & seal, any anons have halved pineapple storage tips? Legit asking lole
>>21985113and now here comes the tricky part, I might fuck this up>anon will Do His Best™
>>21985124in the meantime, searing a bit of the chicken & shrimp to taste and tweak if necessary
>>21985157taste test a-okay, we're good to go!
>>21985161in the meantime, extract the dragonfruit to complete the cooking subquest
>>21985166you are very brave anon
Cringe overload. If only he wouldn't try to be cute. Always gays it all up with his "sassy" attitude and lame attempts at cuteness. If he could just post the images with straightforward text we'd almost have a winner here. But no. And now the banned troll is here with his faggotry and everyone is patting each other on the back with the words of their 'lord'.Christ almighty (as a slur)!
>>21985202:3
>>21985168oh I almost forgot, onion...>anon has a very poor short term memory :(>>21985202oh and dude if you hate cute stuff you're reaaaaallly not gonna like what's coming up in a bit, so there's your trigger warning, homo
>>21985212...and diced mango>shit's gonna get fast in a bit
>>21985213okay, meat's in uwu>threw that uwu in there for you, buddy
>>21985216>crafting cooking item in progress
>>21985220cook the meat until it's a couple minutes from fully done, shrimp was removed already since they cook lightning quick
>>21985228remove the meats from the pan, set into the oven covered tightly on low, now we continue!
>>21985230peppers & onions in the same pan
>>21985242sear for a bit on high heat (man, this place is smoky lmao) for a few minutes, add in the garlic, mango, fresh diced pineapple and a bit of dragonfruit pulp
>>21985245>the heat from the water boils the egg
>>21985249>aaaand meat's back in (uwu)
>>21985251oh yeah, I almost forgor to broil the pineapple half. not only does it warm it obv., but it slightly cooks the remaining pineapple flesh and makes it softer/releases more natural sugars
>>21985264>dice some more mango, add it to the cubed dragonfruit, ever so slight dash of flake salt
>>21985266pineapple's ready, still firm and holds its shape perfectly, ever so slightly seared
>>21985267egg was boiled for six, seven minutes, let's get to crackin'!
>>21985280finish this stuff up
>>21985283sticky rice in!
>>21985286aaaaaaand there we go! made the eyes and nose out of some of the soft egg yolk and a dragonfruit seed, and the dessert is topped with whipped cream and caramel cocoa dust. It's also super healthy!>bosh
>>21985294>mfw I walk into Eggslut and realize it isn’t breakfast Hooters
>>21985294No ginger?
>>21985839I added ground ginger to the sauce, it's one of the ingredients not mentioned in >>21985020also forgot to garnish with sliced scallions for serving, not featured in the picture cause I was so hungry by the end :c
