Previous thread >>22163562https://warosu.org/ck/thread/22163562General thread for posting your cooking process/food you made.
Braised chicken thighs with fennel and carrot, with tamari, miso, white wine, garlic and EVO oil sauce. Sesame seeds and dried chives to garnish.
>>22184476Tomorrow I’ll use some of the fond for the rice I’m going to cook for lunch.
>>22184472I love shrimp but I don’t want 7 I want like 30. which would seem excessive to anyone else, certainly expensive if not cooking it yourself
Quinoa, sautéed zucchini and red bell peppers.This dish has been a staple during this horribly hot summer.
>>22184485Close up.Forgot to add that there was dried chilli pepper flakes, also black peppers would be on spot. Optional: grated lemon zest.
bbq ckn drums and slaw.the dressing is homemade, the slaw itself is from a bag mix
London broil with blackberry sauce and asparagus. The steak didn't turn out great, but the sauce was amazing. Blackberry and beefsteak works very well together IMO.
>>22184788Red pepper, garlic, shallot, blackberry, lime juice. Cooked, sieved, stock added for body and texture.
Spicy chicken and pepper soup inspired by pozole. Who really likes hominy, anyway?
Seared hand-cut pork loin chops with vegetable mash (yellow potato, broccoli, onion, radish mashed w/ butter and stock)
pr0nsserved over pasta of course
>>22184482This. Shrimp is $7/lb so I will make myself a fuckload if I want.
>>22184830I can never have too many shrimps in a sitting. Sometimes I'll buy a bag and give them a quick simmer in a water/vinegar/old bæ concoction and just feed on the bowl for an afternoon
>>22184788Next time do ketchup
>>22184485>>22184487Looks great, quinoa works really well for dishes like this imo
>>22184788>Blackberry and beefsteak works very well together IMOI’ve never tried it before but sounds interesting. Also your chopping skills are much better than mine
>>22184485Do you have a BBQ?
>>22185340Fruit and meat needs to be paired more often. Make a peach compote the next time you cook some chops. Put some thin slices of fried apples on a cheddar cheese burger.Pork and pumpkin season coming up next month. "Pig in a pumpkin" I shove an entire seasoned up pork shoulder inside a pumpkin, fill it halfway with apple cider and braise that bitch.
>>22185437No, I do everything in my stainless steel pan.
Beef rump roast
>>22184472Strictly cooking, or is baked goods allowed?I'm a beginner, but I'm just trying random stuff without looking at specific recipes. This turned out quite alright, if a bit odd for me.>500g rye flour>500g finely ground whole wheat flour>4dl black coffe dilluted with 3,5dl water>70g dark treacle>15g salt>5g dry yeast>A dash of unsweetened cocoa powder>40g butterIt was a VERY sticky dough though. Idk if I should use less liquid or less tracle. It also didn't rise very much, but if that's mostly on me or the ingredients Idk.Will bake again in any case. Hopefully it will look better, as I burned the crust a bit.
One pot Donabe rice, it’s Fukkurinko with porcini mushrooms, nori, it was cooked in a mix of mushrooms soaking water and filtered water + a small touch of tamari sauce.>>22185859You can post anything, as long as you made it.
food.
>>22186060How it was made.>>22185102Thanks
>>22184472
>>22186070Noted, thx
>>22186080Nice char
>>22186081Wtf I meant Maillard
>>22186081marinated in yogurt and basted with butter
>>22185813Looks good
>>22186081Oh no anon, that’s not mine, I drive a bhike.
Halloween-esque brownie cookies I baked with some spider sprinkles
Yeah sure. Low quality pic on the right so it won't look as appetizing but it is what it is.I'm dieting and I'm shocked at how easy it is to have delicious and filling meals without piling up calories.Here is chicken breast with an assortment of veggies which you can trick into being more appetizing by chopping some parsley and chucking it in there. The dip is a goat's cream cheese type thing that was on sale which I've watered down and mixed with a cooked egg yolk once I figured I've watered it down too much- with some spices mixed in. I've gotten this idea from making tahini sauce. The chicken I've marinaded with lemon and lime juice, chili powder and flakes, sumac, salt, paper, dried parsley and I'm sure something else that I'm forgetting.Most of the time the dip is garlic which I've pressed and rubbed with salt until it's turned paste-like, mixed with Greek yogurt. Sometimes I'll make vinegar peppers as well. Raw cucumbers go well with the tomato salad too.
>>22186060What's your method for getting your boiled eggs like that? I only got them like that a few times but italways goes form extra runny to nearly hardboiled grey.
>>22186194Boiling water in a pot, toss the eggs in, set a timer for 7 minutes and as soon as it sounds immediately remove the eggs from the pot and transfer them in a bowl filled with cold water to stop the cooking. Change the water after 30 seconds until the eggs are not hot anymore, enjoy.Adjust +/- 1 minute depending on how big are the eggs but normally 7 minutes are ok.
>>22186185I eat like you most of the time but I'm not dieting so I have rice or quinoa or potato with my meal. Also I only eat chicken a few times a week and the rest of the time it's beans or tofu. Oh and a cooked vegetable dish is must too like sauteed mushrooms, baked eggplant, roasted poblano or cubanelle peppers, sauteed mixed veggies, etc. Simple things like that. Your salads look nice. A simple but delicious salad I love is cucumber, tomato, radish, red onion, and bell pepper topped with good olive oil, fresh lemon juice, salt, pepper, and good Greek dried oregano or freshly parsley or dill. Another one is shredded carrot. I use a box grater to get nice shreds. Then I throw in some thin sliced cucumbers and season with a little sesame oil, soy sauce, and rice vinegar or regular white vinegar. Top with sesame seeds and nori shreds. Let it sit while you prepare the rest of the meal.
>>22186205i should call her
>>22186194>>221862056 mins>but I said its variable its 6 mins
>>22186153Those are cute. Where did you get the sprinkles from?
>>22186282Thank you. I'll mix in rice or a couple of potatoes every now and again, either boiled then airfried or mashed with only milk and/or kefir if I have any left from my breakfast allotment. You pick the right potato and it doesn't really even need the butter, I use waxy yellowy ones but I couldn't tell you their name. I've been experimenting with beans myself, made a thread about it a week or so ago, and I'll definitely cook me some eggplant as well.I'm only half serious about the kefir "allotment". I try not to be a freak about it, I reckon quitting booze is enough in terms of weight loss, but I'm having fun cooking healthy so far.>Your salads look niceThanks, tonight I made one with tomatoes, cucumber and onions, no lemon or vinegar because it might get boring but a miscellaneous assortment of spices and dried herbs. Sumac and good chili flakes changed my life.Shredded cabbage doused with white wine vinegar and loaded with black pepper is good as well. Traditionally I've kept away from far Eastern cuisine and I always found soy sauce to smell yucky but I'll give that a shoot too one of these days. Thanks. It's crazy how much mileage you can get out of a fucking carrot by just spraying and dusting it with different things. Currently I'm on a Middle Eastern kick, it's a shame to have to abstain from tahini. Oh well
>>22186405The supermarket dumbass.
Deliciousdinners anon if you’re around from the previous thread I got a chance to check out your channel, vids are comfy but is there a potential for a voiceover? If you’re going for a relaxing vibe then maybe a soothing affect.Also if you’re interested in a “gimmick” I’d had the idea before of making and rating the recipes companies put on product boxes and labels (I’m not planning on making videos anymore)
>>22185859Probably great toasted with some butter, were the rye and coffee flavors notable after baking?
>>22185465Do you eat the pumpkin too?
>>22185465>>22186768I've been fascinated by this ever since I seen Chef John make it - and he ate the punkin
Less gooo>linguine with Argentinian shrimp tails, cherry tomatoes, saffron, chilli peppers
>>22186766Yeah it is really good. Took a little while for my palette to settle on it.>were the rye and coffee flavors notable after baking?Rye yes, coffee not really. As in it didn't taste coffee, but it worked together with the cocoa and treacle and all the rest to become its own thing.I would recommend it, but maybe have a word with a baker or someone more experienced than me on what to adjust if anything. I literally just threw it together on a whim while experimenting
udon in the style of nagoya taiwan ramen, chicken and soy sauce broth with very heavily seasoned spicy ground porktons of garlic and ginger, doubanjiang, white pepper, sake and a little sesame oilshoulda had bean sprouts and garlic chives but all the stuff they had at the store was kinda rough so i went with green onions and napa cabbage instead which was still quite nice
First time making Uyghur lamb "samsa" (samosas)
>>22187500These looks good senpai, would smash
>>22187500nice work, show us a cross section
Whew. I'm beat. I just spent THREE HOURS braising meat in the microwave.
>>22187003That ‘guine looks delectable
tonight's din-dins. my usual shrimp preparation but with seasoned rice instead of pasta. came out good.
>>22184833those swimps is hella overcooked tho
>>22188184nah not really, they were raw and I put them in right at the end and just let them cook with the residual heat. Sometimes I like to pan sear them and only add them to sauce when I serve but icbf today and just simmered in the sauce. they're still soft and tender, not fully depleted and rubbree
>>22184810Not including hominy is a good move imo, would slurp
>>22184472Ohh I'm experimenting and making abominations again. Just throwing stuff together and hoping for the best.Idk what to call these even. Dessert bread? Is this recipe close to something with a specific name?>1kg all-purpose flour>80g brown sugar>5.5 dl water>30g honey>60g caramel sauce>4 egg yolks>150g butter>10g salt>1 packet (12g) active dry yeast>2 tsp ground cardamom>2 tsp ground cinnamon>2 tsp vanilla sugar>150–200 g chocolate chipsThe caramel sauce I used is for ice cream.They're cooling right now. Will post result later. It smells really nice at least.
>>22188626Damn, it honestly turned out way better than I expected. Very moist. I considered using milk instead of water, but I'm glad I didn't because I think it would fall apart if I did.I'm writig this recipe down in my book, but I'm upping the cardamom, cinnamon and vanilla sugar by 1 tsp for now.This will definitely go great with ice cream, or with a cup of coffe. Would recommend.
>>22188778Dayum that looks good.Not seeing the chocolate but the sweetness in the recipe seems right. What flavor prevails in it? How hard is the crust?
Made & decorated brownies today>>22186405Thank u!! The sprinkles were a gift from a friend, but it's a brand called Cake Décor
>>22184472My carbonara
>>22188835Ty, it is!>Not seeing the chocolateIt seems I didn't mix it well enough, so it wasn't evenly distributed. after those first few slices they showed up properly>What flavor prevails in it? Ignoring the chocolate chips, a mix of the brown sugar and honey. The cardamom is also definitely on the forefront, so I'll keep it at 2tsp after all and up the others.>How hard is the crust?Kinda like regular bread. I suspect it is all the butter making it softer than I'd like, but you can probably work around it somehow.
Chicken kebab off da grill pan, yellow rice, greek salad (last week)>>22188170Looks very yummy/10
>>22189035And dressed with white sauce and 'racha
>>22184485Looks great, I always struggle with quinoa sides
>>22185487Gosh that's very pretty, what is it exactly?
>>22187690Sorry I ate them all, but I used mince so it kinda clumped into a ball instead of separating like it does when you use chopped lamb, but I couldn't get chopped lamb so oh wellMade them again tonight and the family loved them>>22189037Zamn!
I infused some coconut oil with peppermint tea and then made some popcorn with it. It was slightly green and very mildly minty. I also infused some coconut oil with garlic, shallot, and serrano chili. That one was much more flavorful.
>>22184472Made some whole wheat bunsthey were very soft and plush. I don't think I've ever made whole wheat bread that was this similar in texture to white bread
>>22188846You’ve got a good decorative sense
>>22188896Absolutely classic, literally mouth watering
Kielbasa, seared cabbage wedge, pierogi with spicy sweet onion jam and dill sour cream
>>22189586looks like my bed on a sunday morning
I'm back for my leftovers. Yes it's a fatman's portion but it's my only proper meal today.Also I must emplore you - adding some olive oil and a good dash of Lawry's to your rice cooker is absolutely delicious. Don't overdo it of course, remember it is half salt, but man it's so good.
Anyone have advice for avoiding an absolute mess of oil splattering when pan frying frozen dumplings/mandu? I can't even get them to start browning before oil is going all over the stove.
>>22189678you should cover them>heat oil>add dumperringh>add some water just for the dumperringh to wet their heels>cover>simmer covered until the water is fully evaporated, should take 7-9 minutes or so>the steam cooks them through while the contact with the pan crisps the bottomwala
>>22189691I guess my issue is that I’m trying to get all 3 sides to be crispy?
>>22189698https://www.youtube.com/watch?v=M1DcD8e55YY
>>22189698Do what>>22189691Said, but pull them out, then add a very small amount of oil, put them in top (not crispy) side down, and once they start to sizzle, take a wadded up piece of paper towel and wipe out any excess oil, then cover the dumplings half lidded until done.
Some beef lo-mein
>>22189038Thanks.Use 1:1,8 quinoa to water ratio (weight) because I want it a bit firmer, otherwise use 1:2.Wash it and toast it in a pot without oil, add a veggie stock (or plain water), bring to a boil and cover with a lid, lower the flame on the stove to the minimum level and let it cook until there’s no more water then turn off the stove and let it rest for 10 minutes before assembling the dish.I find quinoa to be better for dry dishes, like a quinoa salad with roasted veggies like I did, you can even make like small quinoa cakes or balls mixing the veggies, aromatics and such, then put everything in the oven after brushing them with oil to make them crunchy, or you can spread the cooked quinoa on a tray, oil it, salt and peppa and do the same in the oven until it becomes crunchy and use it as you wish.>>22189041Thank you, it’s pasta with rocket salad pesto, some rocket salad leaves and courgette flowers
>>22190065Is that genovese?
>>22190070Goiod eye
>>22189716The package says to pan fry them on all 3 sides at medium heat. I follow that shit to the letter and it spatters oil everywhere once they start releasing their own oil/juice. Then they also start sticking to the non-stick pan. No video I’ve found ever has nearly the same kind of spectacle with the oil that I get.
>>22190074>>22190076>>22190077They look very bland and unimaginative but I'm sure they didn't taste awful. Good try.
>>22190074Based>>22190086Genovese looks like that lol
>>22190097Nice. Just made ragu with paccheri last night. Alas, I took no pictures. In it's stead accept this pizza.
>>22190086Which one lookes bland?Imaginativeness has almost nothing to do with the Quality of a Dish>>22190097Kek they’re just a retard that can’t post anything they cook
>>22190115Is that supposed to be hollandaise? Holy fucking shit, do better. Tragically laughable unfortunately
>>22190117Kek see how she can’t post anything she’s made?Then the hilarious grasping at straws “critique”Clearly just a cooklet tastelet kek
>>22190126Look, I don't want to respond anymore. You obviously cook up disgusting filth like that that stoner. Both of you are seemingly egregious at cooking.
>>22190117Looks like wallpaper paste with mustard
>>22190129You’re such a cooklet tastelet you can’t even post a single thing you’ve made hahaha
>>22190130Delusions of a cooklet tastelet
No posts from the cooklets STILL hmmm
>>22190137That's more like it, why does yours look so shit? Lrn2hollandaise
>>22190140That's an awful attempt at potatoes
>>22190133oh look the twink is hammered on two ipas already
My chubby Roblox brioches :3
>>22190154My groissants
>>22190145Oh you’re blind I get itMakes sense why you’re such a cooklet
>>22190154Last one.I miss gluten bros, these were my breakfasts before gluten le bad, sugar le bad and empty carbs make you hungry + insulin spike.I was happier before knowing these things, fml.
>>22190154>>22190157>>22190163Someone with a some skill and aptitude. Better than the other one embarrassing himself
>>22190149>nooo Perfectly Cooked is actually an awful attenpt!!!Keep grasping at straws ya wee cooklet>>22190150I’m still laying in bed what are you on about ya wee twinky cooklet
>>22190157>>22190154
>>22190169You need to clean. Disgusting.
>>22190168>nooo Perfectly Cooked Humble Ribbieyes are embarrassing!!!Kek cooklet tastelets always say the darndest things And they can never post anything they’ve cooked themselvesWhy is that?
>>22190170Yeah. That was the feeling anon, and it’s gone.
>>22188170What sauce do you use? Looks good anon.
>>22188778tried "choccy bread" it was like yours but with chocc in parts of the dough (like a marble cake) and also chocc bits, shit was fucking insane, and I'm not even sure anymore if it had choccy dough either, all I remember is that I just couldn't stop eating it, I love bread and I love chocc, what can I do, and this one of those bakeries where they have fame and charge you out the ass
>>22190169When no talent, no taste and too much time comes together.
>>22190179That’s why you can’t post a single thing? Kek
>>22184472>/pyc/>thread filled to the brim with amazing recipes and results>/ck/ is nothing but gourmet chefs getting spammd with the worst kind of fast food advertising threadswell it's nice and fucked up at once
>>22190183You sound like a gay cowboy
>>22190180You murdered your parents anon.
>>22190175congrations breh, your stuff looks delicious
Don't have pic, so I'll just shorthand the recipe>olive oil on pan, just a bit>salmon fillets>add them and sear them>add longwise leek cuts>cook both>wait till salmon is seared and leek browned>put out of the fire>cook orange lemon and white wine on the same pan>reduce>add back the salmon and leek and cook a bit more>remove them>reduce the sauce the final bitthat's it it was a bit acidic because you have to 2x orange the lemon you add
>>22190192Thanks kind anon.Now, a plot twist: I have difficulties tasting flavours.Everything I cook feels bland like if my brain turned to 25% the knob that regulates how it perceives the food taste and therefore I rarely am satisfied with what I cook and this only made me depressed as hell. I’d like to cope by cooking for someone but I’m alone, therefore I can only show the food I cook here and on social media, to somewhat cope with it.Now you know the story behind these pictures. Thanks for listening to my Ted talk.
>>22190200It’s because you use too much sugar
>>22190203What? No, I don’t use sugar at all, on the contrary I use a lot of salt to feel something, but only in my food because if I have to cook something that my parents or my brother eat I use a tiny amount of salt or let them taste as I cook (I add salt in my own dish after).I asked grok if this can be the result of 18 years of depression and it said that it could be but there can also be physical things to look for with a doctor.
>>22190207Is that powdered Salte you put on the Croissants?Do you smoke cigarettes?
>>22190214No I don’t smoke, no alcohol and no drugs. But we’re ot.
>>22190222Drink soda?Sounds like your Taste buds have gotten used to sensory overload
>>22190225This seething twink is pathetic
>>22190228How am i sneeding or a twink?
>>22190230You're jealous that a couple of people appreciated that anon's food but seemingly thought that yours was fucking shithouse, so you went on the offensive to that anon. Why are you a twink? I don't know, because you're a feminine little ladyboy. Ask Jesus
>>22190237LOL what? They complained about not being able to taste anything, I noticed they put powdered sugar on their croissantsHow am I a twink lolKek cry more pussy cooklet tastelet
>>22190240Keep being jealous that you can't cook and the another anon can. You're shit, boring and lack any quality.
>>22190241Kek hilarious projectionCry more pussy cooklet tastelet twinklet
I’ll try going 1-2 weeks with a minimum amount of salt, so I’ll see if things get better.Not let’s stop the ot please, this is a good thread with good food made by the anons.My fault for venting my shit, sorry.
>>22190256Internet access should be removed from people with brain injuries.
>>22190361Remove the bread (unnecessary because you already have cabs, the potatoes) and make a pan sauce that covers plate before laying the other ingredients on it and you have a good looking dish senpai.
https://youtu.be/_0vUVtSYuaM
>>22190200covid I assume, iSads, hope you get better anon, or something gets you a lot of joy, hope you eventually find a way to get your flavor back
Kaiser rolls
>>22190837Bacon egg and cheese made on those kaiser rolls
>>22190838looks good hombre
Shepards pie. Looks good?
I accidentally a whole spoon of peas
>>22190344All good bro, my sense of smell goes if I eat certain foods and it definitely sucks.>>22190420Top looks great, slice shot?
>>22190177>Olivölle>half an onion or a whole shallot, finely diced>3-4 fresh garlic cloves sliced>pinch of chilli flakes>hefty shake of marjoram (or about half as much oregano)>fre-shly ground black pepper>handful of fresh cocktail or cherry tomatoes halved>frew tbs of lemon juice>2 cup of chicken stock to reduce (I just use 1-1.5 stock cubes and a cup of water)>let it all simmer slowly until the tomates break down into the sauce, 10-15mins>when the sauce is thicc and creamie keep it simmering and add the raw prawns>once nearly fully cooked add a tbs of butter and stir it in till smooth>remove from hear and add a couple handfuls of chopped arockula, stir until witheredwalahttps://www.youtube.com/watch?v=bjxf-eQWKoo
Finally learned how to cook pork chops properly just now.The pan sauce was *chef's kiss* excellent.
Don't have a pic but I made ceviche for a family that was visiting a couple days ago and they devoured it :)
>>22191319> Finally learned how to cook pork chops properly>pic not related
>>22191358do you ever have anything nice to say
>>22191368Credit is given when credit is due. Unfortunately it is not the case on this occasion.
My personal Christmas tradition is every year on Christmas I get blackout drunk and eat cheeseburgers all day. Usually like 8. I have a few funny pictures.
>>22191422I dunno what is even goin on with this one
>>22191283...and it's gone
>>22190900Looks like there's a bunch of deep fired public hair in your pie, don't you think?
>>22191923Those are fork marks made around the potatoes to help form a crust on the potatoes :(
>>22191923Public hair? Is that head hair, arm hair?
>>22191948>>22191923I just wanted someone to say I did a good job. I guess I suck.
>>22191948Pubic hair from the general public?>>22191957Yeah
>>22191957It looks lovely to me shepardpie-kunWould eat
Buckwheat spogot with double consistency zucchini (sautéed + purée) and salmon.
>>22191929I think they mean the little strands between the fork ridges, is it a light dusting of finely shredded cheese? I’m sure it’s delicious, do you have pic of a scoop?
Mouth watering type shit
>>22192067No but here is is with a slice cut out. Probably could've adjusted the filling to potato ratio
>>22192067It's clearly a finishing dusting of Parmesan
>>22192090Ayy tis perfect
>>22192277Thanks anon, you made my day
>>22192061Did you make the picture gray scale except the food? That’s cool
>>22192090looks really good. Havent had shepherds pie in ages. i might need to make on soon
I'll post when I get back home later, hope the thread stays up
>>22191425Chili cheeseburgee? I love cheeseburgers so much I’d probably enjoy Christmas dinner more if it was them with sides, yours look tasty.
>>22192835I'm guessing that's not roo is it?
>>22191319Great color on those chops
>>22192988Lamb
>>22193015ah righto. looks very nice!
>>22193060table distracts from the main event
>>22192496It’s a metaphor of how I perceive the world: everything is uninteresting but the food and how it makes me feel.
I have been trying to get into cooking Chinese food lately and man I should have done it way sooner. If you like your meat a bit on the chewy side like I do and you leave out all that pain in the butt velveting stuff, or if you can be content with vegetarian dishes, then it is an incredibly easy, tasty and quick cuisine. I made some dish with just bellpeppers, mushrooms, shredded cabbage as filler and onions today and it tasted legit just as good as the food in any Asian restaurant I have ever tried.
>>22192834It's just about the season for warm comfort food
I am addicted to baking cookies
>>22193663Nice but nut cookies are my least favorite
>>22193711we used to play that game in middle school
>>22193711If u mean nut as in semen - dont worry, nobody ejaculated on these. I promiseAnd if u mean nut as in the food, still dont worry! They have no nuts, its just white chocolate & chopped biscuits
>>22193723Oh alright, they looked like macadamia nut cookies. I love white chocolate
Didn't make it and don't have a picture but a couple weeks ago this old lady brought a cheesecake to a potluck that was fucking amazing. She said it's a recipe her mom found in a magazine and the lady is 80 years old so it's like a 100 year old recipe. It was so good.
>>22190077welcome to another episode of retards who cut their burger in half for attention
>>22193754In my opinion it somehow makes them easier to get your mouth around for a bite but I don't think it would even help with a burger that overloaded
>>22193757Makes it easier to eat without it all falling out
>>22193663May we see xer boobs?
Tried following a YouTube recipe where you put the chicken thigh in a cold steel pan skinside down and slowly increase the heat to get the fat outThen put some kenjap manis on the chickenThen make a dressing with the rendered fat, shallots, stock and butter
>>22193830Men bake too you know. I just gave up on it because I lost my sweet tooth.
>>22193735Aha I wanna try making macadamia nut cookies eventually, & yes white chocolate is superior >>22193830What the hell at least take me out to dinner first, man.
>>22193902Try white chocolate with some kind of peanut butter chip. I might be the only person who likes the Reese's white chocolate peanut butter cups. I know Reese's sells peanut butter chips.
>>22193797Deenz bro <3
>>22193902I have a delicious 99.99th percentile ladyboy in the Philippines. We could have dessert on xis body
>>22193909I'm UK based & I dont think they sell peanut butter chips here, I could do white chocolate & actual peanuts though!! I have to admit I've never actually tried any reeses products before... I hear they are very good though
>>22184472finally got chicken tikka masala to come out right. i followed this video, except i did not remove the chicken from the pan at any point.https://www.youtube.com/watch?v=HMfUsS9zeuw
>>22194204oh, and i added pepper and cabbage, which wasn't in the video. i put them in just before the cream.
Roasted brined pork with grape sauce reduction, lemon oregano potatoes, horiatiki
>>22193860>Men bake too you knowyeah they're called homos
>>22193854Ooo tasty, did you make the kenjap manis or is it ready made?
>>22194598Ready made
>>22194287oof I love any pork that isn't dry, looks great! that grape sauce is interesting, how do you make that?
>>22194336There's nothing wrong with being a gay man who likes to bake
Pasta al forno
Forbidden chokky tart
Coffee liquor https://files.catbox.moe/230vy9.MP4
>>22193578I can relate to this. I recently started making my own fried rice out of leftovers and it's in a different class than the dishes ordered from takeout. Add to that, quick, low effort and dirt cheap.
>>22194610You cut your sausage like a teen girl self harms
:D
>>22195144i can save her
>>22194796Thanks chief. I typically brine/inject all my pork and chicken. I use a lot of fruit or fruit juices as the base for them. Apple cider, pineapple juice, mango puree, shit like that. This brine was:pureed green grapes1.5 cups unsalted chicken stockgarlicoreganothymesagewhite and black peppersaltI simmer, strain the solids, return to a simmer to reduce to a syrup. Rehydrate with ice so I can inject immediately. You ain't gotta do all that, you can just make it in advance and cool it in the fridge. The sauce is just the marinade with a bit more unsalted stock, a splash of white wine, thickened with a bit of dark roux and a pat of butter for shine. It's quite tasty.
>>22195144That's how I was taught :D Damn she started from the shoulder, haven't seen that.
>>22195188Who's gonna save you from her, though?
>>22195231Who's gonna drive you home?Tonight
>>22195188>>22195228That pic is a little old, so went to check out what she's been up to lately
>>22195313we didn't need to see allat
>>22195313shirtless women are NSFW btw and this is a blue board...
>>22195313this is so sad
Buckwheat with fresh yellowfin tuna and zucchini, in a bisque and tomato sauce
>>22195343that tuna does look nice and fresh bro
Beef ribs, oven
>>22195343this looks pretty but>buckwheat, tuna, zucchini in tomato sauceI'll pass
>>22195345Thanks, I bought it from the fishmonger
>>22195385Gorgeous plate Italian bro is this you?
Quick braised chicken thigs, tamari sauce, Chardonnay, miso and French herbs mix
>>22195408Si sono io, grazie mille.>>22195409This fond will dress tomorrow’s white rice from the Donabe.
>>22184485I may have to try this, quinoa is allegedly well suited for someone with diabetes like me
>>22195415>Si sono io, grazie mille.Your plating stands out and everything always looks amazing. I was in Greece last month and we caught Sea Bream and Sea Bass and some other Bream relatives and we cooked them the same day...it was incredible, sadly I don't have pics except them in a bag :D
>>22195421Thank you anon.Hopefully the heatwave is gone for good so I can start using the oven and cook some whole fishes instead of fillets and frozen cod.I would really like test the Donabe with slow cooked fish stews and soups, can’t wait to play with it 100% (this pot is like having an active oven in the kitchen it radiates a lot of heat lol).Also sea breams and sea bass are good to make exceptional pasta dishes, I miss them greatly but I could always use rice spaghetti instead or just make a fish risotto.
>>22195416Yeah, the holy trinity of pseudo cereals is quinoa, buckwheat and amaranth.Probably millet is suitable for diabetes too, but you can also use Selenio rice (it’s a variety of rice not selenium added rice).It should be ok for diabetes because it has a 49 GI: https://pmc.ncbi.nlm.nih.gov/articles/PMC10796725/
>>22195437>Hopefully the heatwave is gone for good so I can start using the oven and cook some whole fishes instead of fillets and frozen cod.Yeah hopefully but here I am in the Balkans and it was 33C today...it never ends, Greece was scorching hot also. >I would really like test the Donabe with slow cooked fish stews and soups, can’t wait to play with it 100% (this pot is like having an active oven in the kitchen it radiates a lot of heat lol).I have something like this but it's bigger and I've only used it in the oven, they do look convenient and I bet they make great stews. >Also sea breams and sea bass are good to make exceptional pasta dishes, I miss them greatly but I could always use rice spaghetti instead or just make a fish risotto.Never had them in pasta actually, the only fish in pasta dish I've had is the anchovies I put in the oil when I make kind of aglio e olio garlic type spaghetti. Usually I use shrimp or mussels for pasta. This years mussels were nice and big and at a very good price so I took advantage of that. Btw we did catch 2 of these and they were amazing. In the restaurants in Greece they cost 50/60 euro.Also while I was swimming I saw a giant Mahi Mahi pass near my leg, it kind of scared me, I had no idea they could be found in the Mediterranean Sea, and that was 20 meters from the shore.
>>22195464Quick and easy anon, the better the fish and the more amazing the final result.This is a classic simple Italian dish that requires elite quality ingredients to shine.https://youtube.com/watch?v=Yh_JxQtxnYEAlso yes clay pots are basically made for this, it doesn’t have to be Japanese like mine (unless it’s specialised for rice):https://youtube.com/watch?v=yn7il4OGj38This video made me hard btw
>>22195489>This video made me hard btwYeah this looks insanely good. >Also yes clay pots are basically made for this, it doesn’t have to be Japanese like mine (unless it’s specialised for rice):Love my giant clay pot, I like making pork shank in it or pork shoulder, chicken ect...
>>22195580Very nice anon.These are like cast iron enamel pots but with SOVL
>>22194872Cool video, are some of the bottles gifts?
>>22193663All your cookies look great bro
>>22194004Reeses are my favorite sweets, the filling is just peanut butter mixed with powdered sugar
>>22195767Yes, I made that liquor as a Christmas gift for friends and family (the big bottle was my own and I chugged it down while I was doing a replay of LA Noire during the cold early january winter nights with a bottle of amaro montenegro on the side). Those were the days.
>>22184472i made my own thread for this because its not good enough for this thread but the mods moved it to /b/ for some reason so ill post it here anyways.Rice, beans and lentils with sausage
>>22194336>yeah they're called homosnah just stoners, or people with gfs / wives
momberg bought me a strip steak for dindini hate steaks kinda i generally prefer cubed or thin(like yakiniku) top round
>>22196016
>>22196016The Steak will Taste Better if it has a Cruste Might be why you dislike them
>>22196033I've done everything to get this "crust" i do the hot pan i test it with water beforehand i use the high heat oil and it just burns the seasoning id need to use the grill i think for a gooder steak and idk how to use the grill and it seems wasteful to fire up the grill just for one steak so generally i will just stick to cubed or thin topround which pan fries perfectly
>>22195464>baaawwwwww>baaawwwwwwwwww>it was 33°C todayBabby's first summer. It's been 40°C here every day for goin' on 2 months. It will still be 35°C in October.
>>22196042Sounds like you’re using a gas stove, yeah? They mostly don’t get Hot enough to Sear a Steak quickly. You can try using thicker cut SteaksSeason with just Salt and black Pepper; You can even save the Pepper for after it’s cooked
>>22196081no im using an electric stovetop
>>22196084Cast Iron Skillet? It isn’t Hot enough whatever the stove is, and/or your pan isn’t retaining enough Heat
sous vide picanha and eye round with shit tomatoes and a good saurkrautboth were edge to edge pink but greyed the eye round after tossing it in the picanha sear fat
>>22195858Weird that it got moved, this looks fantastic
>>22194204Was it pretty easy? I like chicken tikka but have never made it myself, yours looks great so maybe I’ll try that recipe
>>22196081>They mostly don’t get Hot enough to Sear a Steak quicklyskill issue
>>22196283I love picanha
>>22196576>steak looks great>taters looks greatShit what am I going to make fun of...>ridiculous looking steak knifeLOL you're gay
>>22196058Enjoy
Roasted lamb shoulder
Duck breast
Roast beef
Now, for something different: farinata di ceci. Chickpea flour combined with oil and spicds, baked. Easy and good.
>>22196678Close shot
Chicken tagliata
Creamy spogot with basil emulsion and almond cream
Buckwheat mezze maniche with a hearty amount of ragù
>>22196684this is a very responsible pasta-ragü ratio anon but I can't help but feel like I would want a mountain of pasta under that because pasta is so sinful>>22196682this looks super delicious. is the almond cream neutral tasting or is it like a sour cream sorta dealie?
>>22196688The cream is 100% roasted almonds with a pinch of salt, it’s nutty and delicate.I used it mainly to give some body to the fake pesto since I didn’t add parmigiano to the emulsion. The result was nice and if you want some umami taste you can just add parmigiano or some substitutes like nutritional yeast.Sometimes I like to experiment.Pic related is red lentils pasta cooked risotto style using bone stock, then when it was al dente i tossed it in a pan with caramelised onions cooked in beef tallow and evo oil to absorb the flavour and lastly I added an “egg sauce” which basically are 2 eggs cooked ultra slowly cooked marco Pierre white style.In the picture the eggs are not super silky smooth because the residual heat cooked them a bit and some bits coagulated. Next time I’ll have to wait for the pasta to cool down a bit.
>>22196693that also looks really good. shame about the egg, the heat of the nuder never cooks the egg when you want it to, but when you don't want it to you end up with accidental scrams. not really a problem in this case though
>>22196700Thanks anon.Mezze maniche with cherry tomatoes, swordfish, toasted pistachio and pistachio pesto
>>22196567i realized after posting this that i posted my thread on /tv/ by mistake. lol
>>22196851Silly anon needs to lay off the sauce a bit
>>22196567>>22196851and the funny part is no one in that thread questioned why i was posting food on a tv and film board
>>22196853i wasnt even drunk at the time. maybe a little hung over
>>22196684>>22196707want
Stuffed shells, spicy snausages
>>22196914that looks amazing. is the stuffing ricotta?
>>22196914bosh
eurobabbie's first time sloppy joe
>>22197008>lettuce on a sloppy joe
Friday is steak day
>>22196917Thanks. Ricotta, a li'l mozz, a li'l grana>>22197005Donkey shame
Rice with Tonater Soce n Pecorino + Home Fries
>>22197827the home fries look cold and sad
>>22197871they look good to me
