I hate eating so much. Drop some /fit/ recipes that will make me actually enjoy food
>>77003574crazy life to lead. What could be better than food and cooking* desu. It consumes my whole life.*except having your face nestled between the ass cheeks of beautiful women
>>77003576never liked any aspect of it. I only like restaurants and stuff because it eliminates all the work, but im never excited about the eating part.
>>77003574Green apple cut into wedges and dunked in real peanut butter with only peanuts and salt as ingredients
I have a lot of good recipes but i dont think i will share them you you fucking faggots. You dont deserve it.
>>77003584>they chose the color brownKEKAROOO
>>77003587what if i said please?
>>77003595How would you convince a person who thinks your a cunt that youre actually a nice person who needs and deserves help?
>>77003600by saying please
soi sauce, curry+salt, olive oil+paprika+saltthe palatability trifecta
>>77003601A man saves a stranger’s life. Years later, that stranger harms him badly. Was the man wrong to help?
>>77003574>not even a pleasekys
Today I will be making shimp.>rip the heads off and cut the shells off and stick them in boiling water>while the water is boiling stick a bunch of butter and flour in another pot and cook it until it's dark brown on medium low for like 40 minutes-60 minutes>dice up like 2 onions then stick them in with that flour and butter slurry and leave them there until they're see through>put rinced long grain rice in a rice cooker with chicken stock and cook it>put salt, onion powder, garlic powder, white/black/red pepper, smoked paprika, oregeno, thyme, cayenne, ground clove, ground nutmeg, ground celery seeds on the shrimp and wait 20 minutes while you're doing this>put this shrimp into a hot pan with butter on high heat and sear the outsides so stuff burns onto the bottom of the pan but not so much that the shrimp cooks through, remove them before this>strain out the water from the heads and shells then put those in a compost bin to put out in a garden>dump the water into the super hot pan the shrimps cooked in and scrape up the burned stuff>put that spice stuff into the pot with the onions and butter and flour and mix it around for a couple minutes and then turn up the heat>dump the water into the pot with the onions and flour and butter>stir this and when it's starting to get thick put the half cooked shrimp into it>wait 5 minutes and then ladle this onto the cooked rice and eat itI have like 50 things I know how to make memorized like this
>>77003643Would love to see a thread with all your recipes, cuz this shrimp is pretty interesting. One quip, why would you want to boil shrimp if you can just sear it on a hot skillet?
>>77003670You do sear it but not enough to totally cook. If you fully cook it and then add it to the gravy gets rubbery.
>>77003643>he doesn't use the shells to make a seafood stock>he burns his roux>his boils his shrimp before searing themklok
>>77003678I do boil the shells and sear them before boiling, this is listed in the algorithm. You want the roux to turn a dark brown but not black which is why you keep the heat medium low.
>>77003581its the same for me anon, i wish i could skip eating altogether and just be full all the time, I can't give you a magic answer to fix this, only that when i cook and eat alone i take it easier and i think about it less
>>77003680golden brown desu
>>77003574>disliking the proprietary survival action that literally every species of creature on earth has the highest allocation of intelligence forngmi
>>77003692You want it to basically become liquidy looking rather than like a paste like normal roux before you add the onions. You can also add celery and bell peppers at this point but I usually just don't have any on hand already in the house. You will know by smell if the roux is burned
>>77003574Pastry Cream ~1 Gallon IngredientsWhole milk: 14½ cupsEgg yolks: 24 large yolksGranulated sugar: 3½ cups, divided>1¾ cups (for yolks)>1¾ cups (for milk)Cornstarch: 2½ cupsButter: 2½ sticksVanilla extract: ¼ cupSalt: 1½ teaspoons1.Combine milk, half the sugar, and salt. Heat just below a boil.2.Whisk yolks with remaining sugar until smooth.Whisk in cornstarch until completely lump-free.3.Slowly whisk about 4–5 cups of hot milk into the yolk mixture.4.Return everything to the pot. Cook over medium heat, whisking constantly, until thick and bubbling.Boil 30–45 seconds to fully cook the starch.5.Off heat, whisk in butter, then vanilla.6.Transfer to shallow containers. Cover surface directly with plastic wrap and chill.
>>77003574Learn to crockpot.
>>77003581Look at it as a chemistry experiment or something, making a good bone broth soup with everything cooked to perfection takes planning. You need proper vegetables, fresh, cut correctly, and added in the correct ratios at the proper time. The mean needs to be properly prepared and if tge broth is from scratch then that's its whole thing. Its essentially a practice in logistics, same way you set up you routie at the gym, and if you're big brained you understand it is part of that routine as well.
>https://docs.google.com/document/u/0/d/1CYh9Z-o4lecSn2jVu7pUzoOzzJdTNuQMOvtQwXGVNHA/mobilebasicGood luck
macaroni and nacho cheese with cut up stakes
>>77003714good crème pâtissière recipe anon, french approved. I don't know if the ratios are correct but the rest looks good. Just remember to whisk/cook longer if you want it to be thicker and place plastic on the surface of the cream
>>77004869damn this shit is filled with weeaboo ingredients but it looks good too. will help me level up my cooking. thanks anon
>>77003574This is probably a thread for >>>/ck/ but eh.>Take parchment paper, cut four squares into half-circles with a bit of a tail cut into one side, sort of heart shaped>Cook a cup of orzo>Combine a can of black beans, a can of sweet corn, and two diced Roma tomatoes. Freeze half for next time. >Put a 4th of the orzo on each parchment, cover with a dab of pesto, a salmon steak, and bean/corn/tomato mix on top >Salt to taste>Fold the parchment in half over top and roll up the edge, starting in the cut-in part>Bake in the oven at 350 for 30 minutesVoila, salmon en papillote
7.5 milligrams of mitazapine
>>77003574Keema Matar - ultra bastardized1lb ground meat1 onion1 can rotel1 handful of frozen peas1 Tbsp salt~ black pepper, curry powder, garam masala, garlic powder>alternatively, use taco seasoning instead of salt and spices, or whatever seasoned salt you like>Dice onion, get it going in the pan with a touch of oil on medium high.>Rotel and all seasonings into blender, pour that into pan.>Meat into the pan. Break up the meat and stir the whole thing until fully cooked and excess water evaporated.>Add peas, stir until warm.This is an Indian dish, but the cooking method works for whatever meat and seasoning you want. Easy way to bam ground meat up a notch. I'll usually 2x it and mix beef with turkey.
>>77003574Bangers and mashCurry (bri’ish)LasagnaChilli con carneDo enough cardio and they’ll be low cal
>>77003574Cook 1/2 cup of rice, add a tbsp of butter and franks red hot to taste, remove from heat once butter is melted and sauce is incorporated, stir in a cooked or canned protein of your choice (chicken, tuna, deenz, smoked oysters, ground beef, whatever you want). throw on some chopped green onions if you feel like it. Buffalo protein rice. You only dirty one pot and a wooden spoon. Cheap as fuck, delicious, and decent nutrition depending on your choice of protein.
>julienne a fucktonne of sturdy veg (carrot, celery, spring onion, cabbage)>Cook chicken thigh strips (1:2 ratio mass relative to veg) to desired consistency >Prepare dressing: peanut butter, fish sauce, sriracha, lime >Mix and let rest for a few hours in the fridge Now you have a high protein, delicious salad for cutting or recomp. Add carbs as needed in the form of rice, bulgur, or buckwheat noodles. When I'm lazy I prepare about 5kg of this and eat it throughout the weekdays
>>77003678>not frying them whole and enjoying the crunchy shell
>>77003587based. OP is a learned helplessness gaylord only here to whine.
>>77006921>the food touches the food>i'm going to have a meltdownImagine being a kid or an autist.
>>77003576Baste
>>77003574>I hate eating so much.same
areyesstuff a pita with this. sear the cut side. bake till done. dip in kefir, with honey and lemon.been doing shwarma mix in the meat lately. its great to get all the good theromogenic spices in the meat.allepo sauce also pretty goated.
