Thought a general thread for posting your cooking process/food you made would be neat. Here I cut and then roasted some bell pepper, cayenne, onion, garlic, etc.
Here's the cooked pasta and sauce made with from the blended peppers and cream cheese (no pictures of that, unfortunately)
Final product, with sausage
>>22163566Isn’t that pan a little scratched up?>>22163567Would, I bet it’s full of flavor
pulled ham with pineapple source
>>22163574Yeah it is unfortunately. Normally I'm careful enough to use wood spoons, but I've given up on this pot desu.
Over fermented my bread dough so made this foccacia type thing. Massive gappy crumb but tasted really good
>>22163581now that' some dippin' bread
>>22163562Yay I've been waiting for this thread. Here are somethings I made recentlyTried to do that Lebanese/Mediterranean savory yogurt with Dill and eggs, was very good but it did kind of taste like ranch. Maybe needed less dill.Someone invite me to the ck discord it will make me want to cook more often.
>>22163604And roast chicken I dry brined for two days for Sunday night dinner! The older I get the more I feel like meats only really need salt and pepper seasoning, though if I had been up for it a herb mixture in butter beneath the skin is always a winner.
>>22163608
>>22163576>>22163611Lovely, comfy holiday vibes
tonight's chili for a couple of days>ground beef>rest of chicken>can of beans>1 onio>1 bell pep>1 tomato>4 garlic>cum powder>lots of dried chili powder>slut & pooperpretty goodhad with bread and an orange tonightspicy
bird
>>22163566Is that a non stick pot? If it is you scratched a lot of poisonous non stick coating off using metal utensils. That isn't good. Use silicone utensils on non stick cookware.
I guess I cooked the bacon, but here is a turkey bacon swiss sandwich on rye bread.
>>22163611Beautiful. The Stove Top stuffing and the perfectly sliced portion of canned cranberry makes this comfy AF.
>>22163669looks goodwouldare you german/austrian?
>>22163562>not gasnot real cooking
plov inspired steak, carrots, mushrooms, onions in the instant pot
>>22163562Nice peasant slop
>>22163842this but meant for >22163838
>>22163844peasantcore is tasty as fuck
I made some ricin beans for lunch. Flavoured with tomada paste, chicken bouillon , and Old Bay
>>22163608 Brine = liquid
>>22163643Awesome stove clock
>>22163567Looks goooood>>22163576Would>>22163581Aww you’ll get’ em next time! Maybe good for croutons desu
>>22163625>>22163611Adorable
The sauce is mostly made of garden tomatoes and cream. I cannot express how much i love tomato season with my lovely fiances maters
I like this thread. Americans really are poor at cooking but threads like these show that some of them try regardless.
>>22163945Which food do you think we're made by Americans itt? How can you tell?
>>22163784Nah, Leaf
>>22163649Classic, very nice>>22163879A little cheeky cheese on top? I’m in>>22163885Agreed, that stove has been well cared for>>22163897I really like this, very tasteful
I got tons, but I'll only post one more. This fucker was so delicious. It's a beef chuck roast I seasoned, then smoked low and slow for a couple hours. Then I put some heat on it to brown it a bit. Final high blast of heat for not very long to make it crispy. One of the best I have done. It was demolished by my guests.
>>22163945Lmao, this tbdesu
>>22164055thats a nice lookin apple fritter
>>22163562crab
>>22163625>>22163672>>22163894Thanks friends, you guys never do holiday inspired sunday dinners? I do it a couple of times a year. My dad is a boomer and loves cranberry sauce with this stuff, do it with pot pies too. >>22163884google dry brine
>>22163838That's a good combo. Did you do plov style seasonings too?
>>22163562You really need to get out and make some friends. This is getting sad.
>>22163579>desuI knew this guy was gay. This confirms it. Hopefully the poisonous coating from the pan that you have been ingesting ends your pitiful life.
>>22164374wait, you have gaydar technology? can i buy it on alibaba? i'm very suspicious about some /sp/ posters...
>>22164370What about this is sad?? >>22163562First BLT of the season
>>22163562shephard's pie, but with rice:I cut some brisket into small cubes, salted them and browned them in tallow, then slow cooked with italian herb blend, beef broth and red wine on the stove at the lowest setting for 2 hours. Made brown gravy from the sauce. In the glass dish I layered the beef, gravy, some frozen mixed vegetables, white rice and shredded cheese. Baked it at 300F for ~40 minutes to achieve that brown top.Tastes like heaven.
>>22164407The frozen vegetable blend ruins in. You should have left it separate and served it on the side.
bless you all, you all eat so well, I'm happy for youI ate 2 hot dogs cooked in a pan and bread, melon and cold water, bless cold water
>>22164407Who is shephard and why does he have a pie named after him?
>>22164374The hungry man thinks of bread
>>22164420next time I'm going to put black beans at that layer
>>22163879Stop biting your nails and fingers like a fucking child, you're a grown man!
>>22164374>spergs out over the autofilternewfag spotted
>>22164397bosh
RIGHT NOW im making BBQ burbon candied bacon. I just put on the sauce I made and im baking it. (Pic related)I had it a week or so ago at a friend's place and it was good so im making it. I hope it turns out well. Its gonna be like finger food for a little family get together.
>>22163566Scratched
>>22164055Browning on it looks amazing>>22164125Orange chicken? I like the plating>>22164135Crabaguette>>22164693How did they go over?
>>22165455>Orange chicken?I don't remember exactly what was in it but I skimmed through all my old photos. Looks like pork shoulder with some sort of citrus marinade, chunked, breaded, fried. The sauce was made from reducing the marinade. I have another picture that shows the sauce reducing w/ added citrus zest. Pretty sure there was beer in it?The rice is just adobo rice.
I'm just going to drop old photos in here cuz why not. Anyone cares just axe me.
I will join for a one-off olde photo as well
>>22165707
>>22165712arright enough for now
>>22165710that is a lot of mustard and relish
>>22165716It's called relish for a reason I guess
Pizza
>>22163562
>>22163576Looks pretty tasty for a white person
>>22165887Where’s the result picture
>>22165928Sorry I ended up sucking miles of dick
>>22165887This is the best in thread
‘bonara
Bekfast
>>22166175Did you paint your nails? Jesus christ I'm gonna be sick
>>22166314Don’t worry, i won’t come near you with them
>>22166319I don't feel nauseous like the anon you're replying to. Just pity
>>22166479Pic rel>>22166485This looks really nice anon, great browning on the veggies!
>>22166495>>22166479whoops
Making ragu bolognese
>>22166657Yummm
Made a baked ziti a while back. I've been really enjoying doing pasta bakes but wanted to branch out with different sauces/fillings. I've been cravin the ol red sauce though, maybe for my next one...
Also did beef stuffed greek peppers with tzatziki, roast potatoes and slaw. Not the prettiest picture, but quite yummy.
>>22167073There's truly nothing better than a good pasta bake.
>>22165705Ah that sounds really good>>22165714Dinner26 looks tasty but for me it’s dinner61>>22165885I WANT TO EAT YOUR PIZZA>>22166142Looks so nice, I should finally make carbonara sometime
>>22167107>for me it’s dinner61I spent nearly a year of experimenting to make a good chicken and vegetable soup from scratch. Making stock that tastes good, using the stock to make a flavorful broth, learning the right times to add specific ingredients, etc. That chicken vegetable soup took about 12 hours to make and was probably the best batch I ever did.
>>22167219What’s the dear stuff in the top left corner of the sheet pan? Kinda looks like beets?
>>22167321I wonder if it's gelatin demiglace (basically a homemade stock pot)?
>>22167321>>22167342Gelatinized roasted chicken stock. Usually it would not be so dark, but I saved some of the fond from roasting chicken and added it.
>>22167219do you ever make stock from veggie scraps? I've got two bagfuls in the freezer, and I would be down for some chicken noodle soup.
>>22167380>>22167342So chicken gummies? lol
>>22167394>do you ever make stock from veggie scraps?Never. Would use for broth, though. If I were going to add veg to a stock, I would only add it in the last half-hour. Vegetables don't need much simmering to impart flavor, and if you simmer them too long they add a musty, sweet-in-a-bad-way flavor. Some more than others, for instance I would only add fresh herbs 10 minutes or less before the finished soup is ready.
Tried replying to everyone's post in order but it was seen as spam.You guys are keeping some of the spirit of this board alive. Thanks!
>>22166142Little watery tbdesu, should've let it reduce a bit.
>>22167420Thanks anon-kun :3I just like food
>>22167420I haven't looked through these photos in forever...
>>22167448Forgot all about these broccoli corn chip fritters I'ma have to make some tonight.
>>22167460Ooooh, i like the look of thoseWhat’s the beading? I’m assuming corn-based but interested in the deets
>>22167476Crushed up tortilla chips.
Fish with spicy batter, brown rice, and zucchini in an Orange Chicken sauce
+1 internets for whoever can guess what this cut of beef is
>>22168039Looks like a miserably tough cut with almost no fat so my guess is eye of round.
>>22168049very cold
>>22167515.looks good
I have been making pizzas recently
>>22168135
i make pico de gallo, except i only follow a general outline for the recipe and i make it with whatever ingredients i wanti call it "boku no pico" look it up if you want my recipe
>>22168135>precooked egg to be rebakedMyer please.
>>22168145it looks like its made of claymation
>>22168170It is what the recipe called for. They weren't as dried out as i expected. But i do prefer a fried egg over hard boiled
>>22168150fuck you for making me search that
>>22168238nta but HEHEHHEEHE
>>22168135just stop
>>22168150>>22168238Someone's gotta keep it alive, anon.
>>22168238HA! Gottem!
>>22168135>>22168145>>22168264I'm sure it was fine but gonna have to agree with anon and ask you to stop.
>>22163576Looks good.Just a suggestion bro, might want to do Pork Shoulder next time.Browned first and then slow cooked or braised.
>>22168390Yeah and, pro-tip, grow your own pineapples. It tastes the best.
>>22168316>>22168264stop with eggs?no egg in this pizza
>>22168470Is the pizza in the room with us?
Japan eggs :0
>>22168808Ahhh the other bowl!
>>22168808>>22168812Do Japs just hide all their sins in mayonnaise?
>>22168900No, Americans doAs i am American, and i just made up this dish that involves soy sauce and eggsJapan eggs
>>22168238lmao that so old, made me tear a litle
Salad I made for an outdoor catering. Shitty photo.Beets, grilled broccoli, black olive tapenade, orange
From the same catering, a kind of devilled eggs I was experimenting with.Devilled eggs, bacon jam, wakame salad, caviar
>>22169169>>22169213Those dishes sound lovely
>>22169213Don't get me wrong, it looks like good work. I'm just like... can't a devilled egg just be a devilled egg, though?
>>22169315Everyone does that.So when you’re trying to provide an interesting experience, why would you do what your aunt does at every holiday?
>>22169169That's way too much raw liver for my taste, but you do you my man
>>22169315I get it, I'm seeing some friends next weekend and I'm brining shit for brunch. I'm bringing bagels, smoked salmon, and devilled eggs. Those eggs will be classic.In the context of the event though, that was the one dish a bit 'weird' so there is something kind of fun for people to try. The main protein was grilled bavette with a kind of chimichurri - very approachable you know?
>>22169343Not sure what you mean, there is no liver?
>>>/trash/84939218>>>/trash/84939669>>>/trash/84939754>>>/trash/84939852>>>/trash/84939900>>>/trash/84940405how i made >>22166485
>>22166142carbonara looks fire
Zucc gratin
>>22169831That actually looks really nice anon-kun
>>22169878everything ive done with zuccs has been wet af. do you salt them and let them sit and drain before you bake them?>>22169977thanks. id hope, its my job. not this food anymore, but in general.
>>22169993>do you salt them and let them sit and drain before you bake themYep, salt and let it drain for 15 mins
>>22170006very wise. looks bangin, i love that you kept the stems in the parsley. people who disregard herb stems have bad taste.
Nobody beats this guy:https://youtube.com/shorts/GZnLEwOIZQg
>>22170130beef meatballs (probably just straight beef rolled up)dried split peas, carrots, leek, roma tomatoes, salt. add a chicken stock cube and some sansho pepper, soy sauce, a hit of acid from some vinegar (rice wine please). serve with rice on the side.
Forgot I didnt have tomatos/passatta so it turned into chicken thighs with veggies. Was originally going to be a chicken variant of ragu but it turned out pretty good.
>>22170175ive never enjoyed bone-in thighs because theyre annoying to cook and frustrating to eat. great for long bakes or grilling, but pan-wise i hate em. how was it?
>>22168390it was a picnic ham, so technically pock shoulder, although it was a fully cured and smoked ham. I should try a pulled pork one of these days but the ham was nice too
>>22170192Hard agree. Came out better than expected and yeah it was supposed to be a 3-4 hour simmer. Everything already went through the motions of prepping for the tomatoes, so the chicken was already in. Raised heat a little bit making cook time 1 hour. Threw in some sage and just let it do it's thing. Meat still had some tug to the bone. Celery and carrots helped keep that long sweet aftertaste.
>>22170244forgot to mention it was covered deep pot
>>22170244>>22170246i suspect that for chicken, thighs will always have a tug on the bone unless you cook them til theyre dry as shit. for most raised chickens, they are the only muscles that do any work - its why they taste so good, and why theyre so annoying to cook. wings and drumsticks fall off the bone because theyre practically vestigial and do no work, and the carcass meat has been bred to be large and unused. obviously things like oysters and tenders will stick a bit, but anyone whos wrecked a rotisserie chicken knows they dont stick like a bone in thigh does.people underestimate how much sugar is in celery.
>>22170170What is this?Please and thanks
>>22170299Aglio e olio
>>22170318Oh, maybe i should’ve added a red circleWhat is that white thing?
>>22170323used condom (xxs)
Cooked up this roast duck.
>>22164420>The frozen vegetable blend ruins itIt's not so much this, as any ingredient you put into anything without accounting for the final taste ruins it. Frozen vegetable medleys are extremely bland. If you sauteed it a bit in butter or olive oil, added some salt and pepper, maybe some garlic salt, and got a nice little browning going it would be fine in the final product.
>>22163562I don't wanna hijack the thread as I started one of my own before I saw this. But all this shit is looking pretty good.OPs pasta in particular.
>>22170587Imma call that duck Reconnaissance Corporal Gregory Stultz of the U.S. Marines, because it died for fucking nothing
>>22171069Very much disagree. OP put a lot of effort into the other parts:>I cut some brisket into small cubes, salted them and browned them in tallow, then slow cooked with italian herb blend, beef broth and red wine on the stove at the lowest setting for 2 hours. Made brown gravy from the sauce.Just to toss in some frozen vegetable mix. I don't personally think it belongs in a 'shepherd's pie', but if you're going to those lengths you should use fresh vegetables. Also, what you described actually sounds worse to me.
>>22168039Nobody engaged, so nobody wins. It's a 'country style boneless beef rib', which is made by cutting a chuck eye roast longways. Here's another if anyone wants to guess.
>>22168039I was going to guess eye of round, but someone always guessed thatIs that one a petit sirloin?
>>22171357very close, but not quite
>>22171349>Here's another if anyone wants to guess.Clearly it's a country style boneless beef rib
>>22171481-1 internets for posting that picture of a goblin attempting to strangle some guyIt's a tiny London broil (top round).
>>22171481Why are you like this>>22171503Ahh, neat
>>22171206I can tell you're a person of integrity and your opinion is worth a damn.
>>22171340Obviously fresh vegetables would be better, because fresh vegetables have much more flavor and better texture, which is what the step I proposed seeks to ameliorate. If cooked and seasoned frozen vegetables sounds worse to you than just dumping in the bag, you're a retard. But you're probably just saying that because you want to win a perceived disagreement, which means refuting every component, rather than because you actually believe it. If I'm wrong your palate is trash and if I'm right you're a gay ass.
I'm too lazy to go through the effort but someone should start uploading pictures of their shit filled toilet and if anyone complains, point out that OP didn't specify what stage of existence the food needs to be in.
This one time I made chicken nuggits from scratch.
>>22171879Believe or not, everything is not necessarily improved by adding butter and garlic powder, cooklet.
>>22172118
>>22172122but frozen veggies are
I make pizza a fair amount at home.
Beans (dry, soak them the night before), pork chops (cubed, previously frozen and dethawed the night before), tomatoes (canned) and carrots (fresh). Add your favourite bbq sauce and some spices then let it sit in the crockpot for days as you slowly eat it throughout the week. Wash crockpot and repeat again next week.
Made this last night for my family.Meatballs in tomato sauce with cheese and polenta.
>>22172347That looks delicious! Keep it up man.
Duck omelette with Spanish onion and sultanas. Served with green chilli and lime dipping sauce.
>>22173013nice
>>22173290Sounds great, damn
>>22173290thumbnail looks like a fruitbat tucked-in between two Nu Yoahwk slices
>>22163581perfect for soliders
>>22168145what do you do with the other half of the pizza that doesn't have any toppings? Got dipping sauce?
>>22169169I too, like beets a lot.
>>22173422I made a lot pizza sauce for another pizza and used the left overs to dip the crust in
Beet salad and cheesy meatball anon here. Another dinner, simple tacos for the family. This is my son's favourite dinner.
Is baking allowed here? One of my pistachio & white choco cookies I made last week>>22173404That looks so good... Cravinf dippy eggs now. Thank u anon
Fococcia
>>22173622Wow, adorable desuWould buy
im so happy yes i am eatin fried eggs wit toast an jam
>>22173643put black or green olives on that mf, and/or some quality sliced in half cherry tomatoes with the cut side looking up
>>22173691Yeah, that's sick. I put rosemary and an ungodly amount of olive oil because it was being served with other stuff and I wanted to keep it a little plain.
With the cheapest ingredients.
>>22172118>>22172181would. describe the experience though
>>22173841I finely minced up some chicken breast and thigh by hand with the skin and mixed it with a egg yolk, bit of flour, black pepper, salt, white pepper
>>22173875Formed them into shapes, dusted with a bit of flour and cooled them in the freezer for like 15 minutes. Dredged and fried. The shapes didn't hold up well unfortunately. They were good but a lot of work for nugs. It was fun though.
>>22173875>>22173881Based retard. Next time leave the skins out.
>>22173884The skins was the most important part. I'm pretty sure chicken skin is what gives nuggets their nuggetness.
>>22173884>>22173890I did leave some of the skin out, though. And then I fried it :D
>>22173290All of that looks and sounds delicious, except for the sauce, which looks like duck's poo.
I cook the pancakes and then after they are done I make a pan sauce. For these I made a strawberry jam beurre monte by whisking cold butter into a bit of water and reducing it, then whisking in strawberry jam.I'm surprised I've never heard of anyone else doing this because it's amazing.
>>22174924That's because people just use straight jam and butter the pancake
>>22174924I will be trying this, usually I’m just lazy and enjoy them with butter. Not a maple syrup fan, but i love me some jam!
I made a croissant pocketHomemade sausage, and aldi cheese
>>22175237barf
>>22173797I bet your kitchen is filthy
>>22175246No u
Sausages.
>>22170587I need to try roasting duck, how is that elderflower cordial?>>22172074Now that’s a yummy burger>>22172480Looks really dark but sounds really good>>22173518Based corn cob kernel cutter
>>22164125
>>22170299
>>22175169>>22175235I've also made a caramel sauce, a chocolate sauce, brown sugar cinnamon sauce, and a sauce with honey and orange zest. I just think a hot pan sauce on hot pancakes is a step up, better than adding cold or room temperature toppings.
>>22175764Of all the shapes, why did you chose phallos?
One of two pizzas we made last night from a dough I started that morning, around 70% hydration and room-temp fermented for 12 hours before the dividing and final proof. We decided on it this morning so I didn't have the time to cold-ferment it overnight in the fridge like I usually do for flavor development, but it still came out with a good strong flavor that I was happy with.Toppings are 5 cheeses(mozzarella, provolone, ricotta, parmesan, and romano) with spinach and bacon underneath. It's got more ricotta than some people might like but I am a big fan of it on pizzas so a lot went on each of them and that kept the center cheese from browning as much, but it was worth the trade-off to me. The bacon went on underneath the cheese because I got it very crispy frying it up before chopping it and I didn't want to push it too far in the maxed out oven on the highest rack so I insulated it and it stayed crispy. Spinach went on underneath the cheese because it's prone to burning. I wanted all of that heat going on the cheese to get it crispy around the edges and make sure the ricotta was properly warmed and creamy.
>>22176190And a shot from underneath on the cooling rack. I preheated the pizza steel in the oven for a bit while the dough balls had their final rise and then I stretched the dough on the counter with some flour and cornmeal underneath before taking the pizza steal out and placing the dough on it. Then I topped it quickly and put it in the oven on the top rack for probably 10 minutes or so, I wasn't counting exactly I just took it out when it was done. The preheated steel and the sardine-elevated cooling rack kept the crust was properly crispy and it held up well under a lot of weight of toppings in the cheeses. I've had issues with that in the past so I'm glad that I'm getting better at making my shitty home oven work for me with pizza.
Building a frasier for a birthday party. Will post when it's finished. So far I've got the sponge base with strawberry jam and I'm building the outside facing wall. Couldn't find acetate so it won't be as beautiful as it should, but so be it.
>>22163562i like roasting chickens
>>22163562At what point is it "your cooking", though? Can I just heat up some Costco chili? Does it count if I shred some cheese on top of it? Do I have to buy all the ingredients separately and combine them myself? If my wheat flour is pre-ground does that count against me? Do I have to follow Carl Sagan's dictum that if I wish to make an apple pie from scratch, first I must invent the universe? Do I have to create my own firmament?Fuck you, this is too complex, I'm gonna go get a slice of pizza at Costco and maybe bring back a shrimp cocktail platter and some Reese's Pumpkins.
Cooked a roast for the first time for my mom's birthday. I don't know how I managed it, but I used our dying oven to get this shit pink and tender. I followed Alton Brown's guide to making a roast but I was still really nervous about it cause it was like 32 dollars for the entire roast. Wish I made a sauce or something, but she didn't mind just adding more seasoning after the picture.
>>22176581Wow awesome, good luck!>>22176689Looks amazing, great job
>>22176692Thanks, I was pretty surprised how pink it turned out. It probably wasn't a good idea to stab into the roast to get seasonings and the beef tallow in there, but I didn't want to take chances.
Not cooking yet but so far the idea is grilled swordfish with a clamato juice reduction for a sauce which i need to finish with a ton of lemon juiceSeiglinde potatoes I gotta dig out from the garden (have not figured out what do with potatoes yet) and a smoked cashew an micro daikon salad ontop
>>22176689wow looks great
>>22176689Looks very pleasant anon, great job. I might have to do a roast again after seeing this, it's been over a decade.
>>22163581damn that looks good. How long did you ferment? Can i get the recipe?
Nothing fancy: braised chicken with red bell peppers with a fond of light miso, tamari and EVO oil.
>>22176696> garden potatoesVery neat, i haven’t tried those yet
>>22176755The middle potato looks off to me
>>22176764Because it’s so pale?
>>22165887zased
>>22176709I like it, looks full of flavor
>>22176190>Toppings are 5 cheeses(mozzarella, provolone, ricotta, parmesan, and romano) with spinach and bacon underneathAbsolutely would. Nice crust too and I like the sardine usage lol
>>22173537Tidy and comfy
>>22177418Appreciate your kind words, the pizza turned out nicely and I'll probably have another go at it in a week or so to keep practicing.
>>22176684Gorgeous bird, I’d like eating your chickens
>>22163562Homemade tendies
Biscoff & white choco cookies, They had biscoff in the middle aswell
cheeseburger bump
1/3 Batch of chinee bbq pork I made
>>221785812/3
>>221785833/3
Tonight, I made tacos pescado, with salmon because I live in the INW. Roma tomatoes, onions, and cilantro were all from my garden for the pico, topped with a lime crema. My wife ate four.
>>22176685Imagine not knowing how to do something that your illiterate peasant ancestors did every day
>>22178623looks good anon
>>22178631Thanks. I could have toasted my tortillas better, and maybe chopped the pico ingredients smaller, but I kinda wanted something chunky.
>>22178623Image is tilted like a fucking retard would do.
>>22178641Yeah, I'm retarded and have never figured out how to fix that
>>22178641>>22178659But, be that as it may, would you eat my salmon taco, anon?
Is high end cast iron worth it? I'm impressed by my stargazer
>>22178659Just take the picture, then take a screenshot, crop the screenshot, and then post that cropped screenshot>>22178660Yes, they look alright! Flavorful but maybe a little dry
>>22178665Like this? That's a lot of work
>>22178680Oh wow, I finally learned how to do that
>>22178665>>22178680>>22178681Or just resize the picture. That what I do.
>>22178686>>22178680Less steps than resizing, if you’re a phone poster
>>22178718>>22178686Yeah, I have absolutely no idea how to do that, and I've been phonefagging since my laptop died in '15 and just never got a new one
I tried to make popcorn by popping the kernels in molten sugar and clarified butter. I tried like 6 times before I had any success. I dunno why, it's super dangerous.It tasted just like cracker jacks.
>>22178751That looks incredible ngl
>>22178751You don't have much margin of error when you're cooking in a small vessel with little heat capacity.It's a lot easier in those giant kettles that take so long to heat up.
>>22178789Controlling the heat was the difficult part. Too little and the kernels wouldn't pop, too much and the sugar burns. That, and not burning the shit out of myself. Boiling sugar will shoot right through a splatter screen like it wasn't even there.
>>22178665I have a little kid, so I cook salmon to 145 to really try to minimize the risks of any kind of tummy ache, plus for a fish taco you generally want the meat to be pretty well cooked.Normally, I offset this by topping the tacos with a slaw, sometimes I even pickle the slaw, but that's when I use mahi mahi. I mostly made these as an excuse to use up the tomatoes I picked before they go bad, so I went with pico and a shitty lime crema
>>22163567That looks fucking delicious and I'm stealing your recipe.
>>22163897Sup fellow tomato bro
>>22177936Very fancy, I’ve never paired a crisp cookie with a fresh baked cookie but I like the texture contrast
>>22178592How long did it take? Looks way better than the store bought stuff
Croissant wrapped in bacon with cheese and an egg on top. Bacon grease in the bottom and spread on the side. Half cook the bacon. 350f 15 min depending on oven. Kids love them.
Forgot to say cupcake pan.
>>22178932Thank u anon! I've also made cookies with things like crackers, pretzels, & potato chips before, people I've given them to all seemed to like the xtra crunch of the add-ins
>>22178970>How long did it take?Overnight marinade + 1 hour roasting. My preferred roasting process for a home oven:Lay marinated pork shoulder strips on a wire rack placed inside of a sheet pan, or use a roasting pan. Add a bit of water to the sheet pan. Roast at 475F for 10 minutes. Reduce temperature to 375F and roast 15 minutes.Flip pork strips, rotate pan 180 degrees, add more water to pan if needed. Roast for 15 more minutes.Baste pork in glaze made from marinade and roast 10 minutesFlip pork and baste the other side, roast another 10 minutesNotes: Pork shoulder strips approx. 2-3 inches in thickness. Oven times vary, keep an eye on the process. For convection ovens, reduce second stage heat to 325F. Glaze is made from marinade and any type of sugar and liquid.
Chicken leg and fresh white corn vegetable medly sauteed in butter.
>>22178623I'm back cooking again. Sourdough pan puttanesca pizza, but with sardines instead of anchovies. Cherry tomatoes and basil from my garden.Saute one can of sardines with half an onion and three cloves garlic, minced. Add dry basil, dry oregano, and crushed red pepper to pan, let caramelize a little, deglaze with red wine, add tomato sauce, I used some romas I canned last year, let it all cook down and chill until it's time to bake. My wife handled the sourdough part, that stuff doesn't make sense to me, but then I topped the pie with the sauce I made, another can of sardines, kalamata olives, and cherry tomatoes and basil from my garden and some shitty cheese blend even though I specifically asked for fresh mozzarella.I don't feel like using the trick I learned yesterday, so the picture will be rotated like a retard.
>>22180150whore pizza
Pizza time
>>22180219Baste, i love garlic on pizza like that
>>22180171> whoreWhy?>>22180150Looks great, garden harvest season is so satisfying
>>22177936I paid almost $5 fucking dollars for a biscuit cookie. It was too big and the filling was too sweetYours look better
>>22176784>>22176764Too many faces
>>22180265>Why?"Puttanesca" literally translates from Italian as "in the style of the whore,"
>>22180268>too big>too sweetWhat fucking world are you living in because it's not the same as mine
>>22180277Thanks, Lemony Snicket.
>>22180277Neat, glad i asked>>22180288Crave cookies are better than crumbl, but they’re still too much.
Hot dogs with leftover dino mac
>>22179631Looks fantastic
>>22176016>Now that’s a yummy burgerAww thanks bb!
I made some banana bread yesterday.
>>22180412Tiny toothpick tester holes :3Your loaf is making crave some
>>22180412>>22180428
>>22179619I like that roasting process, saved to try out sometime (thanks!)
>>22180393Sloppa but I’d enjoy it
Koshari
Thai pad kra pow (pork) with sriracha
>>22180591>>22180737These look great, nice work
I cooked a simple paella for my grandma. She liked it.
>>22178592Looks as good as what they serve in China (a lot less dry too) but why the mustard, come on
>>22179056Simple yet clever, I think I’d have liked that as a kid too
Knifeskilling
>>22175266How did you come to this conclusion jackass?
Braised beef chunks and fried chicken skins with gravy, fresh carrots and green beans.I see a lot of people roast or saute vegetables, I like to blanche them and saute on high heat. I think that roasting overcooks them and they get all wrinkly, and just a straight saute undercooks them.
>>22182796
>>22182809He's a troll with no kitchen. He says that to everyone.
I made ice cream today!! Caramel flavor>>22180268five dollars for a cookie is outrageous anon I think u got robbed>>22180219This looks awesome... I wanna try making pizza sometime
nice
I started posting my cookings to youtube. Not sure what to call the channel yet so the name I'm using currently is just a placeholder namehttps://www.youtube.com/@deliciousdinners
Experiment searing a steak in the oven on the broiler setting. Turned out OK, you have to get the steaks really close to the element. Just some chuck steak, not gonna waste a nice one on experiments.
>>22180770Based grandkid, is that her cooking pan? >>22182812I bet this tastes really nice, especially those chicken skins
>>22182964Whoa, looks awesome
>>22163879>ricin beansNOOOOOOO ANON
>>22183472Name is good actually. Don't change it
>>22183698Okay I'll leave it
So, I bought some mussels and clams from the fishmonger at the supermarket and made a sauce with cherry tomatoes, garlic, EVO oil, miso and some dashi plus some of the cooking liquid of the shellfish. No salt added.I then used half the sauce to make a seafood quinoa for lunch and used other half with a bit more liquid to make a fish stew with fresh cod.1/3>>22177414Thanks, it tasted nice indeed.
>>221837872/3Sort of cous cous, kinda.
>>221837883/3
>>22183787See, this to me is what defines good home cooking. Quality food and the ingredients are sensibly used and not wasted. When I see someone setting aside a sauce or fond because they know its value and fully intend to use it in something else.
>>22183797I appreciate your comment, thanks
Made a spag bol earlier, no fuss just spaghet with some olive oil to keep it from sticking, and plenty of ground beef in a store bought sauce. Made extra so I can have some for dindins tomorrow at work.>uhhh pic???No.
>>22180737Loads of people say this is really good, for some reason it just seems like it'd be super dry. I've also heard a lot of people complain about Mark Wiens version of this. What is the verdict? Is it actually any good?
>>22183696This memey made me laugh
>>22184268I've never found it to be dry, not even with 5% fat beef mince, because there's usually enough oil and fat in the dish already Personally I love it and it's one of my cooking staples. Incredibly simple to make, you only need five ingredients (mince, green beans, chillies, garlic, basil) plus some common seasonings (light and dark soy sauce, sugar, oyster sauce) and it can be ready in 20 minutes
