A thread to post some of the things I cook at home on my leisure time.This is tri-tip with Yukon gold potatoes, kale, mushrooms, and roasted cauliflower sautéed with shallots.
Diced yellow onion
Mushrooms and cherry tomatoes.
Kale
Potato medallions.No one calls them that to my knowledge. Seems like something they’d have at a vegetarian restaurant.
Kale keeps pretty well. I think I’ll use it more often.
I roasted the cauliflower last night.
After I take the pretty pic I further chop and mix it up before actually eating.Apologies to weirdos for whom “touching” foods are triggering.
>>22063039Reeee! Jk, how long have you done this? I almost never mix stuff up this way
>>22063025how did you even manage to find such crappy tomatoes? do you not know how to buy produce? yikes
>>22063018eggshellantgood seargood tempgood seasoningonly thing i would say is the potatoes and cauliflower looks a little under seasoned>>22063039ok this retarded. i am not one of those autistic weridos that hates food touching, in fact i love say mixing my bites of my steak with the mashed potatoes or pieces of veg. but come on op this has to be done for bait/engagement and for this fact i am not dumping your thread mate
made some bibimbapsauce is gochujang, shaoxing rice wine, honey, soy sauce, chillimarinated pork for a few hours in some of the sauce along with corn flour
>>22063211prep some vegs (chinese cabbage, baby corn, carrot, onion, red pepper)
>>22063212stir fry onion / carrot / pepperblanch the corn in chicken stock
>>22063214stir fry the pork, boil the cabbagein hindsight maybe would have been nicer to fry the cabbage too, or at least boil it less, it ended up kinda soggy
>>22063215toss carrot/pepper/onion with some balsamictoss corn with some salt and sesame oilput it all together and pour some more sauce onwa la
>>22063219Feel free to make your own threads.
>>22063278Feel free to go fuck yourself
>>22063278>>22063283you guys are funny
>>22063211>>22063212>>22063214>>22063215>>22063219Looks good
>>22063018>>22063039Stunning actually. Love medalions, love steak, love cauliflower. Not sure I like kale, it looks pretty but it's barely food. I would prefer we agreed not to use kale. 10/10 anyway. Looks good even after you mix it up like a monkey because the food speaks for itself.
>>22063219somehow a more competent dish than anything the op produces. a+.
>>22063278this isnt your personal blog fag
>>22063693>A thread to post some of the things I cook at home on MY leisure time.Of course it is.
>>22063893This is pan fried ham just fyi. So it's not overcooked.
>>22063888im going to post my cooking in here and theres nothing you can do to stop me
>>22063018tips on getting that crust?
>>22063995burn the shit out of it
>>22063895Don't care.>>22063952But why? Because I told you not to? Very mature. You look like a faggot parasite. If you are proud of your food make your own thread.You're not outshining anyone with that shit.
>>22064154are you proud of your own food? you shouldn't be lmao.
>>22064154>>22064156>Catfight about who's food is betterFemboy hours
>A thread to post some of the things I cook at home on my leisure time.Perfect, I was looking for a thread to post something I cooked at home on my leisure time.I wanted something to do with a challah bread before it went stale so I got some roast beef, made some tzatziki sauce earlier in the day, and sauteed some red bell peppers and onions. I had a feeling the flavors, temps, and textures would play well off each other and they did.The presentation is ass but I knew there would be a very small window where the pan-fried challah bread would stay crispy on both sides, the roast beed and tzatziki would stay cold, and the sauteed veg would stay warm so even taking the pic was a bit cavalier.It turned out very nicely for something I decided on intuitively and I judge what I make pretty harshly.>>22063219I might try this next time I'm in the mood to cook some peppers and onion, looks very nice anon.
>>22064154why should every person who cooks food at home make their own thread? seems logical to post it in the existing "home cooking" thread insteadas i said this isnt your personal blog
>>22064187interesting combination, did you toast the bread? looks like it would be nice with some crispiness
This was a pain to get going. Guess I won’t cheap out on briquettes again.
I made this today and it was very scrummy
>>22063018>>22063278>>22063888>>22064154I'm starting to think the people that post their own food here are somehow MORE retarded than the goyslop consumers that make fast food threads. You faggots (literal homosexuals) manage to have an ego after cooking your first steak. Your food never looks impressive yet you faggots (literal homosexuals) manage to cry and screech over it. Hang yourself.
Pan-seared salmon filet while the coals heat up for beef.
>>22064267I’ve been cooking professionally since before you were born. You sure spend a lot of time here for someone who can’t stand what he’s seeing. Haha, fuck off. You are pathetic.
This actually IS burned. And here I am admitting it. The idea of anyone else criticizing my food is laughable to me. I will tell you when something isn’t up to standards. And if I don’t, then it’s great. End of story.
>>22064276it always looks like this though lmao. you're just less drunk today so you can see it.
I take it back. The salmon is delicious even as dark as it is.
The skin crisped up perfectly.
>>22064267Post your own food
Once you hit a certain level even your “mistakes” are triumphant compared to lesser chefs.
Test chunk on the grill.
thread invader here, made browniescant remember what i did with the square baking pan so i made do with a cake pan
>>22063030Did you boil the potatoes before this?
>>22064211I pan-fried it on lowish heat to give it time to slowly get golden and more deeply crispy on both sides. I knew that the tzatziki sauce on top of it would be acting to undo it so I wanted to get a lot of crispiness in the bread slices. I made them thicker as well so there would be a textural difference in the bread itself between the crispier outer parts and the inside that is fluffier, and so that they could stand up to the great deal of toppings I put on them.There was probably a better bread for this than what I had on hand but the sweetness of the challah played nicely with the bell pepper so it wasn't a bad combination.
This is very impractical. I’m more of an indoor cook anyway. I’m sure it will be good and it is a fun way to make dinner sitting on the porch with people, but it’s too small to effectively cook very much and yet I’m not going to be doing it often enough to warrant a $500 thing on wheels. I’ve tried this “grilling season” thing now and it’s as I expected it would be. I’m fine attending barbecues and cookouts where someone else deals with the coals and cleanup. I’ll bring potato salad and steaks for them to cook.
>>22064295Best-looking thing in the thread honestly, those look delicious.
>>22064311No. 3.5 minutes in the microwave after poking some little holes.
Well that got away from me a bit. Still tasty.
>>22063030Those are unfinished cottage friest. "Potato medallions" sounds like someone putting more effort into their naming than their cooking.
I need a savory, low calorie breakfast dish. What do you have for me cooking thread anon?
Zucchini
>>22064334Praise only, thanks. Keep any misplaced criticisms to yourself.
Some salt and olive oil and this is ready to eat.
The coals are perfect now and I have nothing else I wish to grill. I should dump a bunch of that goopy incense I bought onto it and treat the neighborhood to a mystical experience.
>>22064337>low calorieYou are talking to the wrong anon for that oneI’ve not once seen a breakfast that was less than 600 calories in one of these threads
Starting with the Shaman Blend
Fwoof!!
I’m learning it works better on a surface. Melts and burns slowly and evenly.
>>22064272>>22064286Cute little femboy cooked a steak for the first time. You're such a good boy. You'll be promoted from dishboy to frycook in no time.
>>22064368I’ve been making threads for years. You’ve been obsessively trolling me for what, a month?
>>22064373Yes, I’m new. I’m learning to cook. Please don’t be so harsh. Your insults cut deep.
>>22064377and yet your cooking is still terrible lmao. you’d think you’d get better at some point.
>>22064377>you’ve been obsessiveYou have schizophrenia. All I’m saying is that your food is not remotely low calorie, which you admit to and defend yourself with routinely.Not everyone is out to get you
>>22064381I guess I could go for Certified MASTER Chef, which is above my ACF accreditation right now. But other than that, few within 100 miles come close to approaching my level of talent, education, and experience. It's strange that you don't see it. Says more about you than me I'm afraid.
>>220643822 eggs over a single corn tortilla with cheese is hardly 600 calories. That’s more often than not the “breakfasts” I post. I don’t make low calorie food purposely, but nor is it as unhealthy as you or whoever is in here being a dick on a regular basis makes it out to be.
>>22064373Ew, wtf? I just told you to post your own food not reveal you fetishes
>>22064388Oil counts calorically, brotha>I don’t make low calorie food purposefullyThus me responding “you’re asking the wrong guy” to an anon, which you somehow took offense to leading us to here
>>22064393I take offense to almost anything that isn’t kissing my butt. The breakfasts I post are not unhealthily high in calories.I don’t even eat breakfast. I have a breve after getting up and don’t eat food for six or seven hours. No matter what, it’s all correct. Nothing I do is “wrong” and I’d appreciate people not implying that my food is anything less than spectacular.Is that too much to ask?
I crack myself up. You guys are fun.And I’m high.
>>22064337Neither of those retards bothered to answer your question so I'll recommend you do fisherman's eggs or shakshouka. I do something that's sort of in between by breaking up sardine fillets when I'm sweating my onions and then finishing it like you normally would shakshouka. It's a very convenient breakfast because you can make it in one pan and outside of fresh herbs, every component has a nice long shelf-life.
The sun is down and this strawberry smoothie is the perfect cooler.Out of half and half so it’s low calorie too for all those anons watching their figures.Frozen strawberries, low fat sugar free yogurt, stevia hazelnut syrup, and unsweetened almond milk. Splash of vanilla extract. Immersion blender.Very tasty even without all the fat and sugar.
>>22064467>shakshoukaive never tried this but pictures always look so good
>>22064599It’s really easy and really good, definitely give it a try
ayyyooo! fag knife guy! where's the fag knife? how's that 100% genuine certified damascus patterns plating holding up?
So I was wondering where the stench of death in my trunk was suddenly coming from. Then I uncovered a shopping bag under other bags containing this.
I remember ordering tuna but assumed they didn’t have it. I got this the same day as that steelhead in the other thread’s OP. It took a 90 degree day to make it apparent.Now I just hope I can get it out. It’s not a fish odor but it’s awful. Lysol and an overnight airing out should do it.
