Previous thread https://warosu.org/ck/thread/22184472General thread for posting your cooking process/food you made.
Braised chicken thighs, I cooked them in duck stock with some duck fat, tamari, miso, turmeric, fresh sage leaves and some tomato paste, then I blended some green beans and carrots I cooked with the cooking fond before assembling the dish and garnishing with duck fond.
Red quinoa with a sauce of pachino tomatoes and mussels with their broth (EVO oil with infused garlic, chilli peppers, mussels juices, red wine and infused celery), when the sauce became thick I added the sautéed green zucchini I kept on the side and served with some fresh EVO oil.
>>22240409>red wineMy bad, it was white wine.Thin cut rump steaks in a green pepper pan sauce I made with beef stock and ghee + red wine.
>>22240391homemade beenie weenees with tortilla en croute et fromage américain
Bump
>>22240391
>>22240548Let's rework your dish:>Rice (basmati?), cooked then stir fried with a scrambled egg>Broccoli, oven roasted with EVO oil, salt, pepper and chilli peppers>Ricotta (?), put it in a pot with some milk and with a low fire let it melt into a cream, add some nutmeg>Tomatoes, cut them in halves lengthwise and cook them the same as broccoli minus the chilli peppers, but sprinkle some brown sugar on the topAssemble: mix the rice with the roasted veggies, keep some tomatoes (use 1/3 of the quantity in the picture there are too many) and ley them on the top of the rice with the caramelized part facing upside, then with a spoon lay some ricotta cream in lines. Garnish with chilli flakes or whatever you like.
Pot roast and halloumi sammich with hot English and Dijon paired with a spicy mutt salad
>>22240409Great presentation and it sounds like it has great flavor
>>22240439why do you bother putting the acute accent on the e for américain but failed to put the circumflex accent on the u for croûte?terrible food btw
>>22240787What makes the salad american?
>>22240787Now that’s a sandwich for me
>>22241104It's made from random
>>22240948Thank you.I find that red quinoa has a texture very similar to brown rice but with smaller grains, so it gives you an interesting “crunch”, also both have a nutty flavour compared to their white counterparts.It would be interesting to mix white/red quinoa to have different textures in the same dish.
Hot paprika and soy sauce glazed, roasted duck leg
>>22241225Greekanon? Based if yes, based if no.
>>22241217ooooooooh>>22241225aaaaaaaah
>>22241070>why do you bother putting the acute accent on the e for américain but failed to put the circumflex accent on the u for croûte?mostly because it was just a lil joke
butternut squash soup, don't mind my 12 year old phone camera
Had two fresh mackerel fillets I dind't know how to use, so I improvised.I steamed them very quickly so I could easily remove the bones, then I cooked some dried porcini mushrooms in garlic infused EVO oil with their filtered soaking water, then I added the mackerel to make a sauce + dash of tamari at the end.
>>22241509DONABU PORCINO MUSHROOM MACKERELLO RAISU
>>22241509>>22241510Your cooking instincts are very strong, really enjoyable to see
>>22241516
>>22241232half yes
>>22241548very based
>>22241554kek
>>22240391heres a curry i made for my lunch tomorow Somehow i dont get it right thoughI sliced an onion and one thumb of ginmger and let it sweet in ghee with some garlic and half a teaspoon of chiliflakes and one teaspon of Caraway for a few minutesThen i made a paste with 2 teaspons of tumeric 2 teaspoons of paprica 1 teaspoon of salt half a teaspon of cinamon 1 teaspoon of anise pepper crusehd mustard seed and Clove Then i added beef broth and tomatoes let it simmer until soft and made a puree added the meat and let it cook until soft on low heat and then added some yogurtIts good but not as good as i hoped i feel like its missing somethinglike its not as flavorfull as i hoped it would be
>>22241634>i hoped i feel like its missing something>like its not as flavorfull as i hoped it would beyour salt?
>>22241667i did add salt to it 2 Teaspoons
>>22241634Cumin?
>>22241776I don't do these things while I cook, anon...
>>22241776i did add cumin in with the onions and garlic and let it sweat at the beginningMaybe im forgot to mention a few spices but i did use all the typical curry spices usually i make a paste and fry it a bit in a pan with and use coconut milk but i wanted to use a differnt curry because coconut milk had to many calories and i want to lose 4kg by the end of the year so i made a more indian curry and not thai like i do usually with coconut milk where i make a paste
>>22241670if it's not salt it might be fat. curry tastes better when the meat is fatty. if you used chicken breasts I'd say their leanness is a contributing factor. when i make thai curry with breast instead of thigh the difference in overall flavor is really noticeable.
>>22241787so how do i add fat then?Do i use more ghee or something?I still want to make something thats healthy and low in calories in the grand scheme here im on diet and should only eat 1600 at most
>>22241782Idk bruv, I've been adding peanut meal to my curries which gives them a lovely richness but probably not so good for calorie deficit.
Stek
>>22242192this looks like a very dry but flavorful meal. i like the way the steak is cut.there's a description of heavily spiced meat in The Pit & the Pendulum and your meat reminds me of that.
I made my sausage slabs for faster breakfast sandwiches
This was the last one from the last batch. You just pull a slab out of the freezer, heat it up on the cast iron, and make the rest of the sandoThis batch was sage and maple, last batch was mildly spicy
>>22242258why does it look like a pancake? did you add flour?
>>22241509You're really into those flashy transitional wipes.
>>22242307No, just egg, sage, maple syrup, and some seasoningsIdk why it looks like a pancake to you, is it the bubbles? They’rea little less done because the last batch was a little over done, and heating them up in the pan cooks them a little bit. So the ones from the last batch were quite a but overdone by the time they were on the sandwich
I made a quesadilla like y’all said
Made shrimp po boys tonight
>>22242381
Piza
>>22242381>thatsmeinthecorner.wav>>22242383I bet those were amazing with the fresh bread
>>22242261Croissants breakfast sandwiches are the best, can’t be around them because I would eat 12 of yours in a day
>>22242440Kek thanks. They were great, the bread recipe was from King Arthurs NOLA style french bread and it did not disappoint
>>22241372So smooth and creamy, you made me decide to pick some butternut during the next shopping trip
>>22242310People tell me how my videos are long and boring, so I spiced up the transitions.Usually I chose a song that suits the video but apparently zoomers hate this so I had to adapt for social media.
>>22242530I bought a Butternut and one Hokkaido pumpkin but so far the butternut has been disappointing while the previous one were perfect and sweet. I got a bad one.
Bowl of millet with veal meatballs and pea puree. Yum.
>>22242595I hate millet, however I should try cooking it in the Donabe to see if it comes out better than the pot. Probably I undercook it.
>>22242592i've been butternutmaxxing lately. butternut velouté, butternut purée pizza base, butternut spätzli, butternut gnocchi, butternut risotto, butternut sauces for pasta... slowly i am becoming butternut
>>22242605I simply roast them in the oven brushed in evo oil and salt/pepper with fresh rosemary or I cut them in cubes and pressure steam them for 3 minutes then I put them in the blender with EVO oil and salt and eat them as a dense purée, without water/broth added.
>>22242627>dat pumpkin
>>22242418Is that chocolate under the cheese??What else is going on there?
>>22242481Absolutely, i get the croissants on manager special and that keeps me under control lol
Cevapi
>>22242669Those look perfectly cooked!
whatever this is haha
>>22240391An eternal Midwestern classic.
>>22242983is dat some motherfuckin hotdish??
>>22243144>datWhat do you mean by this?
I made Cadbury Double Decker cookies with a chocolate filling , yum
>>22240391Sausage pepperoni sheet-pan pizza
>>22243314looks very decadent. Is that ginger cookie?
>>22243412The half sheet-pan is the ultimate pizza vessel and I'm sick of pretending it's not.
>>22243163as in "who dat?"real hotdish havers understand
>>22240391Baked chicken breast, cheesy mash and cucumber salad. Nothing too special, but good for a relatively unplanned meal
>>22243412Looks great
>>22243645What's the dressing on your cukes?
Some meatball pasta thing.
>>22241381>>22242297Adult me thinks kid me was dumb for not having fruit with pancakes more often, your pancakes and peaches looks especially good
I want to try making sheperd’s pie for the first time as a non Anglo.What’s a traditional 100% authentic recipe I can try?
>>22242373That thing is yuge, more like quesazilla (which I would eat, yum!)
Soup made with ox tail broth.
>>22244406
>>22244325I'm not an Anglo and this might not be authentic but I made this recipe and it was good. https://www.youtube.com/watch?v=mUnkLXXD2dw
>>22244410Do you serve it in that thing? Adorable.
japanese curry sloppa
>>22245076The potatoes that kind of curry are so good
>>22243635Why the fuck were you pretending it wasn't?
>>22244968Yes, its really cute, i use it all the time.
>>22244472Thanks
