Starting with my roast chicken.
>>22170684How about some pretzels?Also I'm just noticing half my pics are over 5mb. God damn it.
>>22170687Root beer glazed pork chops.
>>22170690New york strip with roasted sprouts.
>>221706846>>221706876>>221706906>>221706935.5
>>22170693Basque cheesecake.
>>22170696Self caught trout with fingerling potatoes.
>>221706966>>221707026
>>22170702Eggplant parm
>>22170705Eggplant parm slice.I've got a bunch more but they're all too big to post.
Hard to rate food without being able to try it. I bet some them were pretty good judging from the photos.
>>22170709Just imagine they've had too much salt added, but otherwise as they should be. I like salt.I can't post my wonton soup pic, but that's my masterpiece, imo. Just salt and ginger and green onions and savory pork and shrimp dumplings.
>>22170713Cropped the shit out of it to get it to fit here.All from scratch. Homemade chicken stock, wonton wrappers, the whole shebang.Not even remotely worth the labor, but I love it.
>>22170695Just average!?!?Gnocchi with steamed carrots and bacon.
>>22170830Broccoli cheddar soup.It might look like a bowl of nacho cheese sauce, but it's like 90% broccoli.
>>22170832Chicken pot pie.The crust came out kind of mediocre, but the filling was on point.
>>22170834Baby back ribs with baked potato.
>>22170836Baklava
>>22170838Country fried steak.>Why, yes, I did deep fry an entire ribeye. How could you tell?
>>22170968Pierogi
>>22170971Pasties. With shredded ribeye, potato, carrot, onion, and rutabaga.Hole punched in the top so I could insert a funnel and pump gravy directly into it.
>>22170975My breakfast. Some shrimp with homemade cocktail sauce.
>>22170684You faggots don't even cook, do you?
I'd let you feed me yes
>>22171028Would I want to though?Name your top 3 favorite vidya.
>>22170968You are not American. Country fried steak is shallow fried, dipshit. If you deep fry it, it’s called cowboy fondue.
>>22171048I think you're just jealous that I deep fried a ribeye. Must be a Californian or something.
>>22170684would eat/10that's the highest rating i've ever given any poster on this board.
>>22171060For real? Thanks bro. I love you too.
>>22170731>>22170832>>22170838>>22170968These are my favorites, but overall based on your photos I’d assume you’re a really good cook
>>22171048>cowboy fondueNobody calls it that
>>22171070Thanks, I try. No formal training of any kind. Just like to cook.
>>22170684Jambalaya for lunch/dinner today. No shrimp because I ate em for breakfast.
>>22170702That's a big ass trout, what did it weigh?
>>22171485I didn't bother weighing it. Couple of pounds though.
>>22170684Large cuts of meat never made sense to me. Sure the outside is probably flavorful but then 90% of the chicken, the meat, isn't.
>>22172094I dry brined that chicken for 2 days before cooking. It was juicy and flavorful throughout.You should dry brine your chicken.
>>22170708You can resize photos. Even in your damn phone if you must use it to post here.
>>22171043Is that supposed to mean 'video game'? I already don't like you. And since I don't play fucking video games you don't like me either. So you'll just feed me to avoid a pummeling.
>>22172102Brine requires liquid. You *seasoned* your chicken. Good for you.
>>22172102The fuck is dry brining? Isn't brine a liquid?
>>22172104Yeah, I did. But I'm very lazy.>>22172106Yeap. You seem upset, big boy.>>22172109>>22172111Chicken contains liquid. Osmosis.
>>22170684>Brown, brown, brown, brown, brown and more brown. Get some variety in cooking techniques, eat some fucking vegetables, take your photos from slightly further back under better lighting, clean the edges of your plates before taking photos.That being said i'm sure it all tastes nice but I can't tell that through my screenand miss me with that 'hurr durr i chopped up a carrot once, a-and had lemons on the side of my fish' shit
>>22172205Brown=flavor.Baking, homemade soups, homemade pastas, smoked meats, seared meats, pies, frying=get more cooking techniques? What? My best are my braises but I don't have any pics of them.Almost everything I posted here has veggies, potatoes are vegetables. These are for friends and family, spillage on the plate isn't getting cleaned up like we're wearing formal attire.
>>22172205Don't listen to this fuckin nerd. It's already really cringe to go to lengths making your plating look good to post pics on this board. This ain't a fuckin' glamour photo shoot. The purpose of posting pics here isn't to give that guy a food boner. You're posting more than just burgers, steaks, fried eggs, and other sauteed bullshit. I give you props for that.
>>22172225>Brown=flavor.When it's literally your only tool in the kit it starts to become less 'flavour' and more boring. Especially when it's brown with brown and a side of brown, all heavy in fat and dense in flavour. Get some variety on those plates, something lighter and more vibrant. >Baking, homemade soups, homemade pastas, smoked meats, seared meats, pies, frying=get more cooking techniques?Broadly speaking you just described grilling, frying, baking and braising aka the basics. Try some steaming , poaching, curing, confit, combinations like en papillote or even something fookin RAW.>veggiesliterally just carrots, peas, broccolini, capsicum, onions, brussel sprouts, poorly sliced green onions and lemons.....you have the range of a basic white girl.>These are for friends and family, spillage on the plate isn't getting cleaned up like we're wearing formal attire.If you want to take photos and have them rated then i will rate them on how they present. Clean your fucking plates.You wanted your food rated, here is a professional chef rating your food. I won't even mention how burned your chicken-fried steak is, the fact that your deep fried fish (which is very thin) would be overcooked and dry, how cloudy your wonton broth is, how stuck to the pan that pot pie is, how overcooked your carrots are, those disgusting black specks of shit on your pierogis, how poor the quality of your pastry used for your pastie is, how fucking greasy that jambalaya is. No, i'm being nice :)
>>22172264>professional chefmore like professional douche
>>22170693I like to cut the butt off Brussels, remove the loose leaves, quarter them and throw them in a hot pan with olive oil, then season them, when they’re browned and starting to soften throw in some chopped garlic and butter. When the garlic starts to brown add some balsamic vinegar and toss the sprouts around and stir to coat them as the balsamic reduces. If you’re looking for something else to do with sprouts. I usually do this with a pork shoulder chop.
>>22170684>run reverse image search on all pics provided by OP>no sources on the webWell, at least its not stolen from Facebook, that was my first thought, I know some people around me like posting the food they make, not restaurant stuff.This is the sort of quality and thread I expect out of the average coo/ck/ around here, but the majority of this board just ends into goyslop threads and this is a breath of fresh air you've made some good looking food anon, that is the type of feast I expect to see on a nightly basis in my househol and I expect to see in others as well, however, reality is mostly dissapointing on top of fake and gay.
>>22172269I prefer professional cunt but douche will do
>>22172264OP here: You seem upset. Go outside man.
>>22172289Thanks bro. This whole site needs more OC and less grown men bitching like women.
>>22172290is that what the other line cooks call you at Applebees?
>>22172294>not answering anything i've said>expecting people to lick and kiss your anus for posting very average looking food.You didn't come here for a true rating of your food, you came here for compliments, you can always improve your skills no matter how good you are in the kitchen. Put your ego to the side, be humble and you'll learn a lot. Overall rating of your food: 5/10, good but needs work.
>>22172307This nerd thinks he's a judge on Top Chef but he can't even fry an egg.
>>22170838You didn't cook it long enough and it looks like you just poured the syrup directly on top of it instead of between the slices. I pretty much only take pictures of pizza I make now.
>>22172307You didn't ask questions.You didn't give any form of constructive criticism. I already said I have no formal training. All you did was imply I don't know how to steam shit and got mad that I ate carrots and asparagus instead of something else.If you're a "professional" chef and see what I've produced with no training and you think that I don't know how to confit something.... I bet I could take your job. HA HA HA.
>>22172328>You didn't ask questions.not knowing that you can answer a statement.>You didn't give any form of constructive criticism. >>Get some variety in cooking techniques, eat some fucking vegetables, take your photos from slightly further back under better lighting, clean the edges of your plates before taking photos.>>Get some variety on those plates, something lighter and more vibrant. >>Try some steaming , poaching, curing, confit, combinations like en papillote or even something fookin RAW.>>Clean your fucking plates.You read just as well as you cook ;) And how am i meant to know if you can steam or confit if you literally show no evidence of it? Communicate please anon i'm not a mind-reader.Like i said, you just want compliments. Not ratings or feedback. Harden up m8 if you're going to 'take my job'
>>22172343You've lost the dick measuring contest when you refuse to pull your dick out. Excellent job rating my dick though. Notice the veins.
>>22172343All of that criticism is presented as if the photos OP posted were a menu that you were asked to critique, which is a failure on your part because that's not what was requested. Except for the criticism about photography which is also a fail because that isn't what was requested, and criticism about plating, which is also not what the OP requested. So also a fail.You accuse OP of only wanting compliments, but in actuality, your unsolicited criticism suggests that you just came here to ego trip. Which is pathetic.
>>22172318How are you getting those charred bubbles? What kind of temp/setup are you using? My pizza sucks/at least not worth the effort.
>>22172351I have an outdoor pizza oven with a clay deck, so I can crank the air temp up and not worry about the bottoms burning from the quick heat transfer unlike refractory brick decks.
>>22172349>posting pictures of food on the internet>getting upset when people don't like itWhat did old mate expect? (compliments is the answer)see, >>22170830>"Just average!?!?">>22171068>"For real? Thanks bro. I love you too."
>>22172357Did you build it yourself? Your 'za looks like it came out nice
>>22172364No it's propane fired from Florence Italy. The deck temp is about 810 usually and air temp is 900 or more. Usually they cook in about 52 seconds. This is my dough recipe, just normal Neapolitan pizza really.
>>22172367Sounds tight thanks senpai how many pizzas do you get out of that much dough?
>>22172357Figured it had to be wood fired. Looks great man.
>>22172361Y'know that anger you carry, the one that makes you seek out internet fights with anonymous usernames? It's a burden only to you. Nobody else cares and you can set it down anytime you like. Just a tip.
>>221723728 pizzas for that one. The mixer I used for that was nearly at full weight capacity for dough of that hydration and I was too lazy to get my spiral mixer out. >>22172377No, you just need heat and a good clay deck as it heats what is on it slower than other materials. You also want it to be thick to be able to make multiple pizzas back to back with no downtime.
uh why is half your stuff burned
>>22172385I get too high and forget what I'm doing.
>>22172387Tonight's dinner: beer brats with hashbrowns
>>22172569And Southern fried cabbage.
>>22170693Looks a little burnt for me>>22170702The trout looks perfect, did you make the sauce as well?>>22170731>>22170834>>22170971These are beyond exceptionalWell done!
>>22172318>I pretty much only take pictures of pizza I make now.
>>22172788It was medium-well. Just how I like them.Didn't make the mayo from scratch, but yeah I made the tartar sauce. Dukes mayo, diced bubbies pickles, little pinch of horseradish and fresh lemon juice.I don't have any pics, but I had so much pot pie filling that I made a bunch of mini ones to freeze. The crust came out much better on those. Thanks though, I appreciate it.
>>22172793Yes that's me, thank you autism-kun
May I use this thread to show my breads and steaks? c:
>>22172901
>>22172901Go for it, all of my pics will be distinguishable anyways because of my island.>>22172911That bread looks fucking great. And is that some kind of fruit juice, like blueberries or something in that purple swirl thing?
>>22172923Are you talking about >>22172913 ? I believe i used Matcha powder and i think a purple sweet potato powder. Didnt use enough and it turned more into a yellowish and pink.nice to see another anon that does proper cooking. Wish i took more time into taking photos of mine. Yours look great! >>22170834>>22170832>>22170830my favs
>>22172930Yeah. Looks good though. Why the hell are you taking pics of food on your washing machine for though? If you're making bread like that surely you have some decent counter space don't you?
>>22172969I have counter space, yeah.Started baking about 3 years ago and anons got assblasted about my washing machine in the background, so its been my go-to place to take photos ever since. a bit of a 'signature' of mine, to verify my food is coming from me.
>>22172976Carry on brother. Like your style.
>>22170695>>22170704post your cooking faggot
>>22171073This. Never heard cowboy fondue in my life.Anon is right, however, that it's shallow fried
>>22170684Chicken curry and some naan bread tonight.Looks like someone shit on my plate after eating White Castles. But it tastes great.
>>22173960Sesame seeds are a nice touch8/10
>>22172343WoahAre you the same spaz from the homecooking threads
>>22172913Wow, pretty8/10
>>22170976The shrimp look a bit well done. But if your a grill catching your own fish and growing your own botato I would try to fugg you. But everyone knows youre a dude since grills are doing hog shit on a smartphone so no homo. And yes I cook I usually dont professionally film it and light it and post it to strangers on the internet. I usually just enjoy eating it and move on.
>>22173090here’s my cooking. I give it a 6
>>22172264>You wanted your food rated, here is a professional chef rating your food.Smokes meth serves slop..Im coming to your house to F***ing K*** you Gordon Ramsey
Nachos + Jagged Alliance 2 1.13.>ELLIOT YOU IDIOT!
>>22170696Looks damn good
>>22176496It was good. Made a strawberry compote to go on top.
>>2217069011 of 10>>2217069312 of 10
>>22176628I make those glazed chops almost every week. Here they are again with some potato pancakes that crunched like glass.
>>2217068410i would eat that with my hands>>221707028hold the sauce and the fish could be a little crispier imo, but otherwise perfect
>>22170684>>22170832>>22170834>>22176656I need recipes for all of these
