For MY home cooking. Just so there's no confusion over whether anyone else is invited. Of course I'm aware that this will only result in a lot of other people joining in, for spite, since this is a very immature forum. But I was asked to clarify. There was a simpleton who assumed it was for everyone.
Today we're starting with broccoli cheese soup.And again, I'm AT HOME. So I will not be held to Michelin standards of "why didn't you triple sieve that for velvety perfection?"
Rendering the bacon to cook the onions in the fat. The bacon itself will be crumbled to garnish the finished soup with.
Here is the onion.
Chopped broccoli, some fresh garlic, and chicken Better That Bullion base. And water.
The onion is golden and softened and goes into the pot, grease included.
And there it all is. It will simmer about 40 minutes and then I'll blend in an assortment of cheeses with my immersion blender.
Looks absolutely incredible.
>>22175721Sorry I meant *inedible
>>22175706
>>22175707Bruh your stove is dirty
Time to go cheese shopping.
Should still be a great soup.
>>22175744You gunna fuck up blending it again?
Quite delicious. Required no additional seasoning. But back to sharp cheddar for next time.
looks good but>>22175744you fucked up by leaving that bloomy rind on>>22175777>back to sharp cheddaryup
>>22175784>you fucked upNo, I enjoy the rind. I wouldn't eat brie without it. It wasn't an oversight or a mistake. Sounds like your subjective opinion differs from mine.
>>22175751>>22175774yup
>>22175797What's the issue? Too chunky still? Why am I taking the bait? You're an incel troll. You can't cook fucking toast.
>>22175800neither can you, you always burn it lmao
>>22175710Is the gold in the room with us now Maybe this shit does all look incredible and your camera and lighting is just awful
that will make you fart a lot
>>22175793>it was so good I'm not gonna do it next time
>>22175868Brie and Edam are expensive cheeses compared to cheddar. I'd rather eat them as cheese than as cheese soup.
>>22175777So smooth and creamy, I was going to get broccoli this week but I was afraid of ze parasites so I didn’t
>>22175903>simping over a grainy ass souplmao
I'm making a big omelette.
You can make a big omelette too.
It's cooked enough to flip with no liquid egg going everywhere.
Successful flip without incident.
Immediately kill the heat and add the toppings. We don't want it any more brown. Not on the presentation side.
Then you just use your rubber spatula to roll it over.
And it's just that easy.
This is the way I LIKE my toast or I wouldn't eat it this way.
>>22175961>grainy assFuck off wigger. How fucking embarrassing.
>>22175998Ok let me post it in this thread
>>22176011It's fucking black you shit cunt
>>22176009Holy shit you really fucked this up lol.
>>22175992why's that slice of bread cut on the side, anon?was it moldy?
Oh shit, are we omelet posting in here?
lmao the fat din dins poster got absolutely omelet mogged
>>22176055Knock yourself out.>>22176258Just as intended. I'd have scraped it or started over if I didn't want it that way. >>22176290And yet you can't elaborate on how. Because it's perfect.>>22176315No. It's just cut in half because I didn't want a whole slice. I keep it in the freezer.>>22176371Looks like it was made in some plastic folding unitasker for the microwave.
>>22176782No it was made on the stove in a pan, like God intended.
>Bullion baseCome on 5head if your gonna go out of yar way to make some soupy why
>>22176782lmao did you get so jealous of someone else's cooking that you tried to claim it's microwaved?? holy shit.>And yet you can't elaborate on how. Because it's perfect.you know this isn't true. i'll point a couple things out, but i know your response will be>but i like it that way so it's perfect!>you're wrong and just making stuff up!1. your egg is overcooked. evidence: one side was browned -and- you flipped it.2. your egg wasn't properly beaten. evidence: large white splotches>no!lmao.
>>22176884>God
Boneless pork ribeye chops.
>>22177105look good
Chorizo and olive oil
Garlic and shallots
Heirloom tomato
Shrimp and white wine
>>22177210
A delicious dish.Surely some expert will tell me how I fucked it up though. haha
>>22177217you have correctly produced slop, yes. good job. lmao.
>>22177249Why are you saging?
>>22177217Your stuff isn't any worse than your average poster here but you behave like a hunted animal with your posts, you invite the bullying man. I like to think that you don't realize that because the alternative is a bit sad. If someone muzzled you and kept you from typing in your posts, the quality of this thread would improve dramatically.
>>22177281He acts like an early 2000s internet tough guy. Everything he does is right and every criticism you have of him is wrong because you're not as smart, good at cooking, trained, talented, rich, etc. as he is. The navy seals copypasta was written to mock people like him. All he's missing is a cool catchphrase for his critics like enjoy prison
>>22177334If you make fun of my food I will ATTACK YOU WITH KARATE!That can be the catchphase.
I don't know any karate though.
>>22177217Why don't you sear the fucking shrimp you animal?>Non-virgin olive oilLmao
>>22177550Because I wanted to cook down the other ingredients first and only use one pan. Do you get mad when cocktail shrimp isn't seared? Why does it need to be seared?The half gallon jug is extra virgin. Why would I saute with it? That's for pouring on top of otherwise finished dishes. Do you sear shrimp in extra virgin olive oil in your cooking threads?
Strawberry blueberry hazelnut cream frozen fruit blend
>>22176009Not an omelet. No curds. That's just thin egg patty with shit in it.
>>22177448lol the steak is raw in the center
>>22177448if you were any good a cooking at all, you’d be able to cook a steak consistently. You can’t though. Sad really. You cook them same thing all the time but your skill never improves.
