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/ck/ - Food & Cooking

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/tikilounge/ - Relax, take it easy

June 2019 - 8chan Transparency Report
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File: ae0b7bc43de6423⋯.jpg (694.79 KB, 1280x720, 16:9, obscura1534110846911.jpg)

 No.14718

Old thread: http://archive.is/iODGQ

Mexican corn bread

'Swedish' meatballs

Purple hull peas / okra/ beef bacon

 No.14723

>>14721

I like love and fresh water myself.

I've only got fresh water so far, but who knows.


 No.14724

>>14718

I ate ancient spaghetti i made two weeks ago.

was very good.


 No.14726

pbj sammiches all dey today. yumm


 No.14735

>>14718

Did you buy the beef bacon or cure it yourself?


 No.14737

>>14735

>https://grasslandbeef.com/sugar-free-beef-bacon-slices

I bought a couple of lbs of these early this year.


 No.14738

>>14724

Two weeks isn't ancient. <@;-)


 No.14747

File: 1b677ec7a3c760d⋯.jpg (1.77 MB, 4032x1960, 72:35, 20180828_031840.jpg)

File: 661c241d85cf011⋯.jpg (1.99 MB, 4032x1960, 72:35, 20180828_031848.jpg)

Blended baked sweet potatoes.


 No.14795

File: 1d9ee708977c91e⋯.jpg (360.45 KB, 1949x1470, 1949:1470, 2018-09-01 06.20.52.jpg)

File: b701458eea980e4⋯.jpg (541.27 KB, 2661x1470, 887:490, 2018-09-01 06.22.28.jpg)

File: 6a865cb27d6f3b0⋯.jpg (642.74 KB, 2183x1466, 2183:1466, 2018-09-01 06.24.08.jpg)

File: c909d638e3c8299⋯.jpg (508.55 KB, 2564x1470, 1282:735, 2018-09-01 06.25.38.jpg)

Chicken, eggs, whey, salsa, flax.


 No.14796

File: 9bd10b7b1f1a3d7⋯.jpg (485.16 KB, 2816x1470, 1408:735, 2018-09-01 06.51.20.jpg)

Gween tea & cawfee oats.


 No.14798

>>14795

Why would you process that like that? You break your jaw or something?


 No.14799

>>14795

W-what are you going to do with it?


 No.14809

File: c787716bc9a7005⋯.jpg (481.46 KB, 1224x918, 4:3, 20180903_163906.jpg)

File: 0a587593e1dd901⋯.jpg (293.35 KB, 987x787, 987:787, 20180903_164221.jpg)

soft boiled eggs with tomatoes, spinach, garlic, onions, hot sauce, black pepper and other spices


 No.14810

File: e330a0469e355e5⋯.jpg (744.99 KB, 1280x720, 16:9, obscura1536006704067.jpg)


 No.14822

File: 4b231d4b6a4a7d8⋯.jpg (2.16 MB, 4032x1960, 72:35, 20180906_171833.jpg)

Chocolate honey flax omelet.


 No.14823

Don't feel like taking a pic, but I made butter soup. Better than bouillon soup base, extra salt, a stick of butter, and a quarter cup of heavy whipping cream shaken with about 12 ounces of boiling water. It's delicious as fuck as it is, but today I kicked it up with some garlic powder, onion powder, and red pepper flakes.


 No.14827

>>14823

That sounds keto as fuck.


 No.14831

File: dc05bc5469b4ec9⋯.jpg (26.71 KB, 480x360, 4:3, dc05bc5469b4ec9dca3f2b5132….jpg)

>>14827

That's the idea. Just got to remember the better than bouillon has 1 carb per teaspoon, and the quarter cup of hwc has about 2 carbs as well.

I made it again today with beef base, the garlic onion, and redpepper, and then I added some parmesan and some oregano. It was like going down on a pizza.


 No.14865

File: 2460636b93c5514⋯.jpg (2.73 MB, 4032x1960, 72:35, 20180919_101414.jpg)

2 cans black beans rinsed, 1/2 cup each flax and nutritional yeast, food processed and grilled.


 No.14866

File: eee5457f62b4685⋯.jpg (2.58 MB, 4032x1960, 72:35, 20180919_162317.jpg)

File: dbdc5237e9ca5f4⋯.jpg (2.32 MB, 4032x1960, 72:35, 20180919_175921.jpg)

Now with vital wheat gluten, then peanut butter.


 No.14867

File: 70d0ec3512f6620⋯.jpg (2.26 MB, 4032x1960, 72:35, 20180921_093606.jpg)

File: aac2108cb12f0e5⋯.jpg (2.08 MB, 4032x1960, 72:35, 20180921_093614.jpg)

This time I tried stuffing the VWG with beans.


 No.14869

File: 564bc0077068732⋯.jpg (1.01 MB, 1800x1350, 4:3, stew.jpg)

Needed some comfort food after a hard week. Made some beef stew with fries. Best thing is, I made enough for two more days.


 No.14871

File: 822d54cccabe34a⋯.jpg (119.41 KB, 840x584, 105:73, IMG2016120_7222240_2425457….jpg)

Just made some grog

2 boxes of peach juice

1 leaf of agave

A few strips of orange peel(use the small sweet peel variety if available)

A cup and a half of guarana tea

2 tsp of sugar OR agave syrup

Beat it all together


 No.14874

>>14867

When the apocalypse happens I have a feeling you will be ok. ;)


 No.14877

It's habbeing.

McDonald's unveils Rockin' Rabbit Nuggets new menu item to soothe Millennials eager to take a bite out of new meats!


 No.14878

File: ea9963a05997ca6⋯.jpg (482.35 KB, 3024x1470, 72:35, 2018-09-23 07.11.29.jpg)

Peanut butter melted in a fondue pot, poured over baked vegetables.


 No.14881

>>14871

that rat is ridiculously cute


 No.14882

>>14881

Thank you Chad

:^)


 No.14891

>>14877

Meanwhile in windmill land, we've got.. McDonalds chicken tendies. Not kidding.


 No.14905

>>14878

>/fit/

I-I don't know..was it t-tasty?


 No.14909

>>14905

Today's was tastier: vegetables steamed not baked, added some honey to the peanut butter alongside just enough water so it was gooey but not yet runny. (Like eggs over medium vs easy.)


 No.14958

File: 403fdf1f18b83da⋯.jpg (1.06 MB, 1800x1350, 4:3, 02379485683430034.jpg)

Made some tendies and fries yesterday. Also found two fishsticks in the freezer. Does this count as surf&turf?


 No.15067

File: c37aaf08263ccb5⋯.jpg (633.97 KB, 1280x720, 16:9, obscura1539988147663.jpg)

Can of Campbell's cream chicken/mushroom

Can of Campbell's chicken and rice

Half a can of water

Prior to this sautéed diced red onions, garlic, snow peas and green peas in garlic butter. Then added cans and simmer for over 30min.


 No.15068

>>15067

Also deboned the legs of a rotisserie chicken and added that.


 No.15069

>>15068

Hopefully this will turn out as delicious as the last 2 😊


 No.15076

File: 4d3d449dc930f0c⋯.jpg (1.34 MB, 2000x1500, 4:3, paprika1.jpg)

File: b5ec2eb175bba2a⋯.jpg (1.39 MB, 2000x1500, 4:3, paprika2.jpg)

File: 0819490aa7ac308⋯.jpg (991.97 KB, 2000x1500, 4:3, paprika3.jpg)

Made stuffed peppers again as it is one of my favorites. Getting close to perfection too. Filling is ground pork, undercooked jasmine rice, diced onion and mushrooms that have been caramelized for about 20 minutes. Salt, pepper, parsley and a hint of rosemary and thyme. No egg and no garlic! Tomato sauce is just a box of pasata and half a diced onion that I have sauteed a bit. 45 minutes in the oven covered and 15 without.

Turned out super juicy and tender. The rice wasn't mushy and absorbed the pork and mushroom flavor nicely. The pepper was still al dente as I don't like it when it's soft and mushy. Very happy how it came out. Things to improve: I wanted green peppers but the store didn't have any, didn't measure the rice and ended up with too much. Reduce amount of rice by about 25%.


 No.15080


 No.15081

>>15076

Looks delicious anon.


 No.15098

File: 9977ee8a99d133d⋯.jpg (4.64 MB, 3120x4160, 3:4, gizzards.jpg)

Just whipped random stuff I had up for breakfast. Baked chicken gizzards and hearts with a couple of eggs. With a mix of onion, tomato, mushrooms, and jalapeno.


 No.15103

>>15098

Nice. I've only had gizzard fried. How was it?


 No.15104

>>15103

They cook really quickly. Mine ended up a little chewy as usual, I need to learn a good marinade for them.


 No.15178

File: d1e5eaa26c5718f⋯.jpg (1.19 MB, 2000x1500, 4:3, IMG_2356.jpg)

Made one of my favorite Sunday breakfasts: brioche with egg and salmon.


 No.15189

>>15178

That looks tasty. I need to incorporate more fish into my breakfast.


 No.15193

The other day, I really really wanted a Monte Cristo, but I didn't have ham or Swiss, so I used bacon and cheddar instead. It was still pretty great.


 No.15199

File: e1a9ca99b0f3a55⋯.jpg (629.95 KB, 2048x1536, 4:3, IMG_2685 (2).jpg)

>>14718

Getting Thanksgiving ready for the kids.


 No.15207

File: a03cf912d3ec386⋯.jpg (281.1 KB, 2263x1459, 2263:1459, 2018-11-21 16.30.19.jpg)


 No.15224

File: ed1ee366a13027a⋯.jpg (1.05 MB, 1440x1080, 4:3, obscura1543016979668.jpg)

Needless to say this wasn't finished in one sitting.


 No.15226

>>15224

>wasn't finished in one sitting

As a fellow burger, I am disappointed. That mac and cheese is making my mouth water.


 No.15228

>>15226

>finishing this in one setting

How? I'd eat an entire day with that much food.


 No.15232

File: 46670b0ebe2f739⋯.jpg (3.82 MB, 3000x4000, 3:4, egg and chicken liver taco….jpg)

>>15228

Eat it fast :^)

On the topic of the thread made some chicken livers with mushrooms and onion for breakfast the other day.


 No.15288

File: 7fa92ef0d7890d9⋯.jpg (1.49 MB, 2016x1134, 16:9, obscura1543704919335.jpg)

Yep… Fork and knife. Hormel chili is pretty good.


 No.15289

>>15288

Hormel chili is the worst of the worst. Fucking walmart generic chili is better. You fucking yankees disgust me.


 No.15291

File: ed0bf7cc85df513⋯.webm (2.33 MB, 640x480, 4:3, dinner.webm)

>>15288

Weren't those fries soggy with that much stuff on them?


 No.15294

>>15291

Is that .webm from PilotRedSun?


 No.15300

File: 417ece661378c8b⋯.webm (8.39 MB, 640x480, 4:3, eatingonthego.webm)


 No.15302

>>15288

Looks comfy. I'd eat that.


 No.15307

>>15291

Extra crispy.


 No.15328

Made a roasted chicken. Before cooking I stored it in the fridge for a day seasoned with salt and allspice (especially the inside). Roasted with a cup of water most of the time so it remains juicier. Whole onions inside the chicken, glazed with adjika, dark beer, sugar, salt and some other stuff. Pretty dank.


 No.15329

>>15328

Sounds yummy. Where are the pictures?


 No.15330

File: d3aa02e1830b6d7⋯.jpg (1.06 MB, 1728x2880, 3:5, foto_no_exif.jpg)

>>15329

Cooking good food isn't hard, but sadly I'm not a pro of making it look beautiful as well.


 No.15331

Made tacos with homemade queso and guacamole. Potatoes, beans, beef, and rice. Turned out pretty good


 No.15333

ate my girlfriend's pussy


 No.15335

>>15333

bro nice one bro


 No.15339

File: 254487f8c7b94b6⋯.jpg (957.51 KB, 2000x1500, 4:3, curry.jpg)

>>15330

Looks perfectly crispy but still juicy.

Made super rich curry yesterday. Cream of coconut + heavy cream. Also baked basmati rice - which is the best way to make basmati.


 No.15351

>>15333

Did you cook it?


 No.15355

File: c7ba31c4b01779b⋯.jpg (3.24 MB, 3000x4000, 3:4, pork ribs.jpg)

Brined a rack of spare ribs for 11 hours and put them in the oven with a dry rub. They turned out juicy, tender, and had a balanced salty flavor all the way through.


 No.15356

>>15355

Damnit now I want brussel sprouts.


 No.15357

>>15356

Same. Cooked with some lardons, butter, and nutmeg.


 No.15360

File: 5c562eb32ac0227⋯.png (293.57 KB, 650x975, 2:3, ClipboardImage.png)

I made chicken lo mein, and it turned out quite nicely, although I don't have a pic to share. I even made homemade egg noodles using one egg per cup of flour, a little salt, and a little bit of water. I boiled the noodles in water until they reached a good consistency. For the sauce, I used soy sauce, fish sauce, hoisin sauce, and sesame oil. I didn't really keep track of the exact proportions, but I used more soy sauce and hoisin than I did fish sauce and sesame oil. Then I added the noodles and sauce to a stir fry of chicken and vegetables. It wasn't as much work to make the noodles as I thought it would be, and the sauce was quite easy to make as well. If anyone's curious, this is the recipe I used to make the egg noodles:

https://www.chinasichuanfood.com/chinese-egg-noodles-handmade-version/

Looking around on the internet, I saw a lot of recipes that called for spaghetti or ramen noodles instead of egg noodles. I guess if you're pressed for time, using spaghetti would work okay, but the consistency of spaghetti is very different from egg noodles, and I don't think it's worth sacrificing flavor for convenience.


 No.15361

>>15360

also disregard flag, I am a burger who forgot to change his vpn settings


 No.15362

File: 91308dce7c05fe1⋯.jpg (1.13 MB, 2000x1500, 4:3, schupfnudeln.jpg)

>>15355

Did you use curing salt in the brine or just regular salt and sugar.

I made Schupfnudeln yesterday. It's one of the staples of Swabian cuisine which is the best regional cuisine of the german speaking regions. You make them by cooking potatoes, mashing them, add flour and spices, form finger like pieces and then simmer them for 10 minutes in hot water. Let them cool down completely - best is overnight in the fridge - and then pan fry them with butter in a nonstick pan. Can be used as side dish like potaotes, rice etc. Goes well with anything that comes with gravy.

I used them as main dish by frying them with an onion, bacon cubes and sauerkraut. Not the most visually appealing dish but it's delicious. Btw I didn't make the Schupfnudeln by hand as it's a lot of work and you can buy them in stores in excellent quality.


 No.15363

>>15362

These look great. The preparation remind me a bit of the Italian gnocchi.


 No.15364

>>15363

Yes, they are similar in taste. Gnocchi are bit firmer due to using semolina instead of just flour. Also we don't use eggs in Schupfnudeln.


 No.15365

File: becc6b29bf4c3eb⋯.jpg (3.71 MB, 3000x4000, 3:4, chicken drums.jpg)

>>15362

I used regular kosher salt with dark brown sugar, apple cider vinegar, and a couple of other spices. Does curing salt make a difference?

Tossed some stuff together that needed to be cooked tonight.


 No.15366

>>15365

It's used to prevent bacteria growth. But with only 11 hours brining you're on the safe side. The nice side effect curing salt has is that it keeps the meat pink. You don't end up with grey meat like in the picture.


 No.15367

>>15365

Curing salt has sodium nitrite in it.

Hunting supply store, "speed cure" is the stuff you're looking for.

aka Prague powder or pokelsalz. It is dyed pink.

Probably not necessary if you're not trying to keep meat unrefrigerated. For your purposes of brining to drive osmosis to increase meat salinity/moisture/introduce flavor before cooking, there is no real advantage, unless you want the pink color.

If you want to make sausage that will keep at room temperature and not get botulism, you might want to investigate it.


 No.15368

>>15367

Ribs should be pink from the nitrates/nitrites formed when smoking them properly.


 No.15369

>>15368

But you shouldn't have to add nitrate or nitrite.


 No.15370

>>15369

Yes. That's my point. The should be a natural byproduct of the smoking process.


 No.15400

>>15361

I've been using ivpn but can't use it on here. Any suggestions?


 No.15401

>>15400

Lol. Thought I was on 4chin


 No.15404

>>15401

Sometimes I do too.


 No.15472

File: 5750d3a9f472999⋯.jpg (726.33 KB, 1280x720, 16:9, obscura1545871096184.jpg)


 No.15475

>>15472

What am I looking at?


 No.15476

>>15472

>>15475

On the left it kinda looks like choux pastry with the color and smoothness.


 No.15481

>>15475

> What am I looking at?

Sorry.

1 t bone

1 French cut ribeye bone in

2 5“ ribeyes

Buttered rolls


 No.15490

File: 3fad533864f1d9a⋯.png (751.54 KB, 766x755, 766:755, Capture_2018-11-21-00-27-1….png)


 No.15492

Handmade fried crab and fish cakes

I might as well ask now, other than barbecuing what can you do chicken livers? I really like them but don't know if it will give a soup a weird taste or something


 No.15493

>>15490

What am I looking at?


 No.15495

>>15490

Isn't it supposed to be cooked?


 No.15497

>>15492

Breaded and fried. Serve with gravy.


 No.15502

File: e7f66c517b5dee0⋯.jpg (27.74 KB, 640x480, 4:3, spaceghost_zps493dfc50.jpg)

>>15490

That chicken there looks like a big scrotum.


 No.15507

File: 21242e25119d395⋯.jpg (2.56 MB, 3264x2448, 4:3, 20160406_090553.jpg)


 No.15523


 No.15529

>>15507

Why is the kale raw?


 No.15548

>>15507

this legitimately looks like someone cooked themself a nice chicken dinner and then peeled off the chicken skins and threw them in a bowl with some of the left over uncooked kale to feed to the dog.

< it's dog food in a dog bowl.


 No.15554

File: 1a1cd9937a07d99⋯.jpg (71.86 KB, 599x586, 599:586, fit life.JPG)


 No.15557

>>15076

That looks delicious, but the rice looks slightly undercooked at the end.

>>14865

>>14866

>>14867

If I was blind and didn't have taste buds I'd eat that everyday.


 No.15576

File: 1de82dcc955016a⋯.jpg (761.63 KB, 1800x1350, 4:3, stew.jpg)

>>15557

Rice was perfect. I used jasemin rice which has smaller grains that's why it might look undercooked.

Made some stew today with what was in the fridge. Some smoked sausages, some hot dog sausages, green pepper, kidney beans, celery, onion and pearl barley. I really love barley and it gave the stew some thick consistency.


 No.15578

File: 2e49e4c04f21b0a⋯.jpg (741.16 KB, 2000x1441, 2000:1441, IMG_1049.jpg)

File: 07b71c0dab652f0⋯.jpg (1.03 MB, 2000x1585, 400:317, IMG_1050.jpg)

Made german pancakes again. This one was the poofiest ever. I improved the recipe >>12775 by using the freshest eggs possible and letting the batter rest for 30 minutes. This gave the flour time to soak up the liquid and the batter became super smooth and silky. Sprinkled some lime juice over it after it was finished and dusted it with powdered sugar. Ate it with some zabaione ice cream. two scoops ofc


 No.15608

File: 0ec010bea4817fe⋯.jpg (860.38 KB, 1800x1350, 4:3, IMG_2383.jpg)

File: 59082e692150ee8⋯.jpg (929.15 KB, 1800x1350, 4:3, IMG_2384.jpg)

Made soem delicious tuna melt baguetts the other day. Finely diced, sauteed onions, creme fraiche, mozarella, tuna, salt and pepper and a squirt of ketchup. 6 minutes in the oven and 2 under the broiler.


 No.15609

>>15608

Would try


 No.15653

>>15178

Sehr geil, gönn dir, Brudi


 No.15660

>>15608

>Made soem delicious tuna melt baguetts the other day. Finely diced, sauteed onions, creme fraiche, mozarella, tuna, salt and pepper and a squirt of ketchup. 6 minutes in the oven and 2 under the broiler.

I just tried this and it was quite good. I used cheddar instead of mozzarella and no ketchup.


 No.15661

>>15660

Glad you liked it. But next time put in the ketchup. Like about a teaspoon. You won't taste it but it adds a bit of acidity and complexity that rounds out the flavor. It's an important ingredient.


 No.15673

>>15661

Couldn't you just add lemon juice for the acidity? I feel like lemon would go better with tuna.


 No.15678

File: 5bec57ebdaeff1a⋯.jpg (221.68 KB, 1037x834, 1037:834, 20190202-202335.JPG)

This might look like Beef Chili… but I'm actually pressure-cooking potato and carrots in the meat sauce for 40 minutes, and eating just those…

(..any idea of where this has been done before or what it's called?)


 No.15679

>>15678

Sounds like stew to me


 No.15680

>>15678

It's called pot roast (sauerbraten in Germany) and you're supposed to do it with the chunk if meat, fag.


 No.15681

>>15680

Pot roast is preparing meat in an (acidic) marinade and then serving the meat. This is preparing vegetables in a meat sauce, and then going 'heirloom' by cooking more veg over the next few days, with the sauce becoming more fragrant as the stew reduces and repeatedly cooked.


 No.15682

>>15678

Image search Kartoffelgulasch

More or less the poorfag version of a beef stew


 No.15686

>>15661

>Glad you liked it. But next time put in the ketchup. Like about a teaspoon. You won't taste it but it adds a bit of acidity and complexity that rounds out the flavor. It's an important ingredient.

I did not think of that. There should be some acidity from the sour cream. I will try adding some more acid next time.

>>15673

>Couldn't you just add lemon juice for the acidity? I feel like lemon would go better with tuna.

Good idea.


 No.15699

File: 38696224ad8455f⋯.png (11.18 MB, 2457x1835, 2457:1835, ck.png)

Did I do good, /ck/?

Steak marinated in mesquite seasoning with mushrooms on top. A small piece of chicken, a cheddar garlic biscuit, and sauteed greens (asparagus, green beans, broccoli florets, carrots, cauliflower florets, zuchinni, and brussel sprouts). I did an intermittent fast today/had a small breakfast of grapefruit, vegetable juice, cashew milk, and some brown rice, and I swam laps at the gym earlier so it's not like I'm over-consuming too much.


 No.15706

>>15699

Looks pretty good and keto friendly too.


 No.15707

>>15706

>Looks pretty good and keto friendly too.

>cheddar garlic biscuit

yeah, not quite


 No.15714

File: 44357e55d96fc09⋯.jpg (1.54 MB, 2688x1512, 16:9, chicken.jpg)

I've been making scalloped potatoes as a treat once a month. They don't last very long when people come to get a plate, soI guess I'm doing something right. I think it's the sauteed onions I put in them. Fried some cabbagge on the copper meme pan, and brined that chicken for about 9-10 hours before roasting it. I'm finally starting to realising the importaqnce of putting it in the oven for 20 minutes on a higher temperature.


 No.15717

>>15707

I thought you made a keto biscuit


 No.15724

>>15717

Not him (or rather he's not me?) but while I limit my carb content, especially in the evenings, there is nothing wrong with consuming carbs so long as you plan to burn them off/use them.


 No.15725

File: 79e0a14bb708300⋯.gif (2.75 MB, 405x205, 81:41, 79e0a14bb708300556fd643bf0….gif)

>>15724

Or perhaps rather I should say, the food pyramid is correct if you do your cardio or work a physically demanding job, it's just a more ketogenic-friendly diet or the reverse pyramid diet is more what anon should eat if he's pretty sedentary outside of the gym.


 No.15755

File: ef0bd1b249d94f3⋯.jpg (595.79 KB, 1600x1200, 4:3, IMG_5238.jpg)

Made some Gaeng Massaman Gai (Massaman curry) today as I got some new thai curry pastes from amazon. Mae Ploy brand. Coworkers thai wife said it's the best outside of making it yourself. First try and tasted already better than from my (low end) thai takeout place. Gonna try a panang fish curry tomorrow if I get my hands on some fresh fish.


 No.15769

File: bde5be7875672b7⋯.jpg (665.31 KB, 1280x720, 16:9, obscura1550364091263.jpg)

Kraut and hillshire farm turkey sausage.

Used pickled garlic scrapes from AllicinRanch.Com. Coarse mustard.


 No.15774

File: 43cadf02cf3439d⋯.jpg (613.53 KB, 1800x1350, 4:3, IMG_6109.jpg)

>>15769

Nice cast iron pans. Good to see not everyone buys into the can't-have-anything-acidic-in-cast-iron-or-you-die meme.

Couldn't get a fish I liked so I got prawns for my panang curry. Also leveled up my thai game after finding this website: http://thaicookingschool.org Close to 200 videos and only 500 subscribers on yt lol. Makes you wonder what great content never gets discovered.

Used this exact recipe and it turned out great. http://thaicookingschool.org/thai-curry-classes/prawn-penang-curry/


 No.15779

>>15774

>Good to see not everyone buys into the can't-have-anything-acidic-in-cast-iron-or-you-die meme.

That's an issue? I mean I know cast iron will increase the iron content of things like tomatoes 20fold, but I was under the impression that it was only an issue if you aren't getting copper in your diet or you're taking an iron supplement on top of that.


 No.15796

>>15779

True.

>https://youtu.be/8I53LNy75k0

Any reason why I shouldn't order this? We have a habit of producing cooking pans that have future undesirable affects, lol.


 No.15799

File: 6f903222452a680⋯.jpg (378.13 KB, 1800x1350, 4:3, IMG_5241.JPG)

File: 830f77e8f805671⋯.jpg (1.02 MB, 1800x1350, 4:3, IMG_5242.JPG)

File: c6750429d97db4f⋯.jpg (1.03 MB, 1800x1350, 4:3, IMG_5244.JPG)

>>15779

>That's an issue? I mean I know cast iron will increase the iron content of things like tomatoes 20fold, but I was under the impression that it was only an issue if you aren't getting copper in your diet or you're taking an iron supplement on top of that.

Many people beleive that it's unhealthy and that you'll get off flavors. And this might be true for a new unseasoned pan. But once you have seasoned your pan and used it, it's not an issue.

Usually I don't like buying premade pizza dough as it's too thick and too yeasty. Yesterday at the store I saw that they had a new italian-style pizza dough which was super thin. I tried it out and was pleasantly surprised. Made a pizza Hawaii with it and it was nearly perfect. The thin and crispy crust was better than any frozen pizza. Will make again. Ofc making the dough yourself is much better but after a long day in the wageslave mines I'm too lazy to make some.


 No.15873

My special "I'm literally flat broke and need to conserve the little food I have" medley: three small potatoes, a quarter of a courgette, shallot, garlic clove, and small tin of cat food for flavor, all mashed up, makes about 1 portion. At this rate I can last another week, maybe a day more, befor eI have to attack the frozen tripes.


 No.15877

>>15873

Cat food? Even a top budget can of tuna would be better, wouldn't it?


 No.15880

File: 565ff0b32a74eff⋯.jpg (686.34 KB, 1280x720, 16:9, obscura1552173734618.jpg)

Cabbage, beef polska, beef 'minis', cornbread


 No.15886

File: 07c2d02eeb96d51⋯.jpg (847.27 KB, 1080x1920, 9:16, Screenshot_20181128-193147….jpg)

Next venture.

Pic related


 No.15889

>>15877

Well I didn't buy any last time I was at the store, and like I said, flat broke.


 No.15890

>>15889

Although I've been getting around to experimenting with potatoes aside from just boiling them. Two formats for sauteeing so far. I'd like to try fondant, but I have no oven.


 No.15892

I cooked myself a meal for the first time recently; don't have a pic. Lived with my family who did all the cooking during my undergrad and part of my Master's, and now I'm scrambling to figure out how to feed myself in the last month before I finally move out.

Cubed chicken breast and potato, a little olive oil, paprika, and a bit of black pepper, all in a casserole dish in the oven. Put some cheddar on the top near the end of the cooking time.

It could have been worse. I used a bit too much oil, and the potatoes stuck to the casserole dish and went sort of mushy, but on the bright side the chicken was cooked and the meal was at least edible. Green onion and bacon bits on top would have been a good idea.


 No.15893

>>15886

>Simple german style whole wheat sourdough

That bread is not sourdough and with mostly white flour I would not call it whole wheat.

It will make amazing bread though. I have used an almost identical recipe. I let it rise for closer to 12 hours and proofed for about 1.5 - 2 hours. A 3 hour proof will likely be too long.


 No.15931

Anyone have a infogram for making sourdough bread?


 No.15932

>>15931

For the bread or for the sourdough starter?


 No.15933

File: 04243dae05032c4⋯.jpg (119.85 KB, 1024x678, 512:339, DSC_0402.jpg)

Norwegian Bacalao. To put it simply, it's like chili con carne where you replace ground beef, beans and sweet corn with fish, potatoes and olives. Tomato sauce, onion, bell peppers, chili and garlic are all the rest you need. Normally it this made with salted cod that has to re-hydrate in water for at least 24 hours. However, it is a whole lot easier to just use frozen or fresh cod.


 No.15937

>>15932

Both please. Never made it.


 No.15958


 No.15959

>>15958

…If you live close to a decent baker thoug, and ask them for some sourdough starter, they will most likely give it away for free.


 No.15961

File: 9f8e59c0dd949d6⋯.png (9.7 MB, 2797x1601, 2797:1601, chicken_and_risotto.png)

I got home at 8PM from the gym and didn't feel like cooking, so I threw some pre-made/dried butternut squash risotto in the rice cooker with some added milk, parmesan, and butter to make it taste a little more authentic, and a pre-frozen raw chicken breast stuffed with broccoli in the oven/had dinner ready by 9:20 (90% of that time being waiting for the oven to preheat). I feel guilty, but at least it's a step above microwaveable trash, r-right /ck/?


 No.15962

File: 12ed5732bd6920c⋯.png (746.49 KB, 689x726, 689:726, Mystery_Reuben_on_multigra….png)

Actually there's been a few things I've made and forgotten to post. This was last week. I decided I wanted a Reuben, but I had lots of onions so I sauteed a purple onion and then threw in some shredded corned beef and sauerkraut. Drained off the excess liquid and let it cook for a bit, threw it on some toasted multigrain wheat bread since I didn't have any rye. Didn't have swiss on hand because a member of the household likes to eat it straight, so I had to settle for provolone. It was alright.


 No.15963

File: 55ed5374b185b51⋯.png (1.59 MB, 1249x666, 1249:666, Fake_Borsch.png)

File: bdcd04859835705⋯.png (663.38 KB, 724x498, 362:249, beet_greens_in_bacon_greas….png)

File: 8c5ceccf5a4fe40⋯.png (964.09 KB, 850x655, 170:131, Leftover_crud.png)

And this was from a couple weeks ago. I was gonna make borsch, but I had to use up various vegetables that were gonna turn bad and I had some black beans I wanted to use up so I threw them in as well. It was alright, but it wasn't борщ. The cabbage was nice. I might make a simple cabbage and onion soup once the stores have finished restocking decent cabbage with plastic patty day being over. With the leftover greens from the beets (because I'm not a nigger and I buy my beets with the stalks/leafy greens), I added some celery, brussel sprouts, green cabbage, and spinach as well as a little onion and the leftover sprigs of dill I had from making the "борщ." Tossed in some iodized salt & cracked black pepper, and I had previously frozen "pucks" of bacon grease in an ice cub tray, so I tossed one of those in with some avocado oil. It turned out alright, but I added too much oil, so I ended up leaving it out for the squirrels who didn't mind eating some of it before it had to be chucked. If I hadn't added the bacon grease I probably could have composted it, in retrospect. Bought some chicken feet and made a stock from the leftover scraps, which was breddy gud. Just had to strain it a bit.


 No.15970

File: e1e2989d2769a9e⋯.jpg (1.01 MB, 1800x1350, 4:3, bolognese.jpg)

>>15962

>>15961

>>15963

I bet your food is delicious but your pictures look always weird.

Made spagehtti bolognese. Not classic recipe with the carrots, celery etc. More like tomatoes and meat. Still was very good and fed me for three days. It was worth spending some extra money on a nice chunk of 2year old Parmigiano Reggiano.


 No.15972


 No.15973

File: ece3bfa8fad3759⋯.jpg (1 MB, 2048x1152, 16:9, 20190327_164232.jpg)

Chicken with mango chutney curry. Pretty much just glanced at this recipe before doing it my own way. Had it with barley.

https://www.tasteofhome.com/recipes/mango-chutney-chicken-curry/


 No.15978

^ Cool


 No.15980

File: 88b3a6e2660126e⋯.jpg (4.35 MB, 4032x3024, 4:3, 2019-03-31 121709.jpg)

Beef brisket.


 No.15981

>>15980

God, I wish that was me.


 No.15982

>>15981

You wish you were my smoker? That's weird, anon.


 No.15983

File: d6bea24e995f728⋯.jpg (60.82 KB, 300x300, 1:1, defuck.jpg)


 No.15984

File: acf4e7bba39ac09⋯.jpg (4.47 MB, 4032x3024, 4:3, 2019-03-31 190637.jpg)

>>15980

Came out slightly overdone which was disappointing. Better luck next time, I guess.


 No.15986

>>15983

>>15982

I wish I was the owner of this smoker, you sillies.


 No.15988

>>15986

I myself wish I was a smoker, that'd be pretty hot.


 No.15989

>>15988

fuck you, carlos


 No.15991

>>15984

Do you use a pan of water or anything in your smoker? Just curious.


 No.15992

File: 3f49d3b75561e98⋯.png (197.08 KB, 500x375, 4:3, kijkiedereenhetiscarlos.png)

>>15988

I bet you would smell pretty smokey


 No.15993

File: a0ecef029ae406b⋯.jpg (740.31 KB, 1280x720, 16:9, obscura1554242096830.jpg)

>>15992

Fucking Carlito

Red beans and rice, beef sausage +corn bread


 No.15994

>>15991

Nope. For the brisket, I sprayed it with mop sauce every hour or so.


 No.16009

File: 2ede17ac3101b81⋯.jpg (906.16 KB, 2048x1152, 16:9, 20190405_205956.jpg)

File: 8ca127fa151dc63⋯.jpg (817 KB, 2048x1152, 16:9, 20190405_213027.jpg)

Fajita/qwesadillas/whatever you want to call it. Basically made a simple chili con carne, stuffed it into tortillas, covered it with cheese and fried it in the oven until the cheese had melted. Ate it with sour cream and salsa.


 No.16017

>>15993

I have never eaten cornbread. What does it taste like? Sweet? Is it a desert?


 No.16018

>>16017

If you're a carpetbagger northerner it is sweet

Sometimes it is spicy with jalapenos inside


 No.16019

>>16017

The recipe I usually use for the cornbread I make in my bread machine makes it a little on the sweeter side.

I found it's really good to serve up warm slices and pour some honey on the top. Goes great with tea.


 No.16021

>>16017

Basically a fluffy cornmeal biscuit. It's a little sweet, but if you pair it with butter or green chilli it eliminates the sweetness.


 No.16032

File: e55acad14c6734b⋯.jpg (1.01 MB, 2048x1152, 16:9, 20190411_182754.jpg)

File: 1196cfea986c6ef⋯.jpg (527.28 KB, 476x9300, 119:2325, 3xSgR_d(3).jpg)

The 'cooking comically chilli' with a few personal twists. For instance, mashing the garlic with a mortar is much more flavourful than just chopping it up.


 No.16065

File: 3741e8389a134d4⋯.jpg (813.71 KB, 2048x1152, 16:9, 20190423_153342.jpg)

It's my birthday today. Made beef, roasted vegetables, bernaise and oven roasted potatoes.


 No.16067

>>15103

Not the same anon but boiled gizzards are too chewy for my blood. Fried is the way to go.


 No.16069

File: d75c26ccd2b8764⋯.jpg (887.04 KB, 1800x1350, 4:3, IMG_3213.JPG)

>>16065

Looks good. Did you make the bernaise yourself?

Made beef & onions. One of the most simple and most tasty dishes. Marinated the beef for an hour and it was super tender. Too bad I don't have a wok and the burner for it. Would have even been better.


 No.16071

>>16065

Hey man, how did your date go? I saw you on /b/ or /pol/ or something. Did you have a good Bday?


 No.16073

YouTube embed. Click thumbnail to play.

>>16069

It's not true bernaise, with white wine reduction. However, I did make it from scratch following chef John's recipe for hollandaise and adding tarragon.

>>16071

I didn't go on a date. The day was pretty average appart from that meal.


 No.16074

File: b08ca4c9259e131⋯.jpg (502.9 KB, 1917x1470, 639:490, 2019-04-24 15.59.10.jpg)

Butterflied chicken breasts (dash of garlic powder & dill weed, pinch of cayenne), folded back over a thick, food-processed spread of provolone and baked mixed vegetables, as an attempt at homemade double-downs. Verdict: good. However:

>too much veggie to provolone ratio (0.5kg veg to ~170g prov)

>should have melted the provolone more and baked the veggie-provolone mix 'til a tad crispy on the outside

>even such tiny amounts of cayenne overpowered the rest of the flavors.

<was hoping to add just a bit of bite to what I was assuming would be an otherwise medley of mild flavors and textures.


 No.16075

File: e4a9a594dd4b3c9⋯.jpg (898.42 KB, 3024x1470, 72:35, 2019-04-24 15.20.54.jpg)

File: d5428bafe21723e⋯.jpg (439.37 KB, 2087x1470, 2087:1470, 2019-04-24 15.25.56.jpg)

File: 89db10a69cc65dd⋯.jpg (420.32 KB, 2095x1470, 419:294, 2019-04-24 15.47.44.jpg)

File: def39c258eaee02⋯.jpg (395.07 KB, 1470x2724, 245:454, 2019-04-24 15.53.10.jpg)

File: 0f31ee0148cd9fc⋯.jpg (372.99 KB, 2139x1470, 713:490, 2019-04-24 15.53.59.jpg)

>>16074

Parts of the process.


 No.16076

File: fa44d4145949d73⋯.jpg (982.89 KB, 2048x1152, 16:9, 20190425_143224.jpg)

Breaded boneless chicken thighs, got them super crispy. Had it with mashed potatoes, green peas and ranch dressing.


 No.16077

>>16067

same.


 No.16078

YouTube embed. Click thumbnail to play.

>>16073

Nah, I meant you said you cooked for a lady, unless you meant your mother? Regardless, it looked good and even an average day is a great day compared to a bad day. :-)

God Bless


 No.16079

>>16076

Asshole, you got me again. Just fucking replied to your other post. lol. Am drinking beer, has yeast.


 No.16080

>>16080

same


 No.16082

File: 95bc67cccbbbd30⋯.jpg (387.52 KB, 1923x1354, 1923:1354, 2019-04-26 10.38.44.jpg)

Sometimes I just don't care and mix several things just to get them in me, like tearing open teabags and mixing with my eggs.


 No.16093

File: b391b9c16e5f23f⋯.jpg (716.18 KB, 2048x1152, 16:9, 20190428_183230.jpg)

Homemade tomato soup and garlic bread. The soup is made with carrots, onion, garlic, a buillon cube, canned tomatoes, tomato puree, whole milk, rice for thickenig and spices. Gives me several days of dinner if I keep adding tomato puree and whole milk every time I heat it up. Super tasty to dip the garlic bread into the tomato soup.


 No.16110

File: e11f86604bc2477⋯.png (1.33 MB, 1000x667, 1000:667, ClipboardImage.png)

File: c8869675c81a540⋯.png (10.63 MB, 3264x2448, 4:3, ClipboardImage.png)

>>15892

While I prefer a dutch oven, an instant pot will make pretty much any meat plus veggies into a palatable meal.

Consider that.

Also if you get a Staub or le creuset dutch oven you can throw meat in it, and brown it at high temperature so it actually makes a little bit of it stick to the bottom of the pan and when you pour broth or water over it to start stewing it you can use a spatula to scrape up and mix in the "fond" that you put on the bottom of the pan and it will make your stew broth much more flavorful.

Alternately get Lodge or Field co. Cast iron skillet (or a vintage one like griswold) and make it hot, throw basically any kind of meat in it to sear on both sides, sear some veggies a bit and throw that fucker in the oven at like 375 fahrenheit and boom, easy as shit one pan meal. This also works if you get a serious Carbon Steel pan but never do this with a non stick coating pan, it will poison you.

Cannot recommend more that you get a meat thermometer so you can experiment with these kinds of cooking without a recipe and still keep the meat at a safe internal temperature.


 No.16146

File: 82664381b01450c⋯.jpg (522.01 KB, 1798x1409, 1798:1409, 2019-05-03 05.56.58.jpg)


 No.16147

File: a2ca6a0e4da1fa2⋯.jpg (53.66 KB, 832x468, 16:9, meatballswithtomatos_74759….jpg)

Meatballs with tomato sauce and spaghetti, not my meal pictured, but pretty much what it looked like. Filled the ground beef with parmesan, garlic and various spices. Made the meatballs manually with a pair of spoons. The tomato sauce was made with half a large onion, a can of crushed tomato and a buillon cube.


 No.16151

File: 99c96ecb14c6560⋯.jpg (4.14 MB, 4032x3024, 4:3, 2019-05-03 183923.jpg)

Beer battered largemouth bass filets from a fishing trip earlier this week. Holy fucking shit it was delicious.


 No.16152

File: b4d867c620a74d5⋯.jpg (912.88 KB, 2048x1152, 16:9, 20190504_213144.jpg)

File: 192da66042ecc21⋯.png (154.17 KB, 564x565, 564:565, chicken_curry.png)

Japanese style chicken curry, made with roux. I am not like those lazy nips using a package sauce, I made it from scratch. Second pic is not mine, just the best pic I could find of curry plated up.


 No.16156

File: 7037c6ad11a42f9⋯.jpg (499.79 KB, 3024x1470, 72:35, 2019-05-05 17.51.18.jpg)

Liquified strawberries.


 No.16158

>>16152

care to share your recipe?


 No.16163

File: ed839dd09fdb69a⋯.png (1.16 MB, 1080x801, 120:89, Screenshot_2019-05-06-20-3….png)

>>16158

- Cut 900g of chicken tighs into pieces, put on salt and pepper.

- Fried them in a large pan in two batches until browned on the outside, before setting them aside.

- Put two heaped spoons of flour in the pan and enough butter to make it liquid.

- Browned the flour until deep brown, before slow adding water (flour and butter frying may look very runny. However, it thickens up the moment you add water. Use a wooden spatula when making the roux, plastic ones usually can't handle the heat and start melting).

- I added the chicken, one onion, three carrots and three potatoes in the pot, all diced. I filled up with water until the chicken and vegetables were just about covered.

- Added a chicken buillon, three cloves of garlic, and about a teaspoon of ginger. The ginger and garlic were crushed in a garlic press.

- Added a large teaspoon of tomato puree and some soy sauce.

- Added onion powder, paprika, chilli powder, curry powder, salt, MSG and aromat to taste, let it simmer until the potatoes were soft.

Had it with white rice.


 No.16165

File: ccb930efdac8ba1⋯.jpg (181.72 KB, 1439x734, 1439:734, 71dgQSVroIL._SL1439_.jpg)

>>16163

I've used sauce mix when making curry only a few times before realising it's just gravy stock with a bit of chicken buillon and curry powder mixed in.


 No.16170

>>16163

thank you my snow nigga. I will have to try this myself.

>>16165

huh. I guess so, I had always assumed there was more in it.


 No.16173

>>16170

You might want to deglaze the pan after cooking the chicken. The fond turned black while making the roux. I suggest you use half the onion, a pinch of salt and a tiny dash of water. Just cook it until the onions have absorbed the fond before setting it aside.


 No.16178

File: 4112c75e6649ff2⋯.jpg (895.63 KB, 2048x1152, 16:9, 20190507_235309.jpg)

pork chops with barley, asparagus and hollandaise (please forgive the shitty lighting).


 No.16188

File: 353536411c221d8⋯.jpg (27.3 KB, 640x636, 160:159, 1526974488084.jpg)

>>16163

Nice. Very nice.


 No.16194

File: 21d78ba1fe93b3e⋯.jpg (1.12 MB, 1800x1350, 4:3, duck.jpg)

Made duck breast with croquettes, pan sauce and some vegetables. It was great and quite simple to make. I paid 3.80€ for the duck breast (360g) and it's cheaper and easier to make than high quality beef cuts and is at least as tasty if not tastier. I'm really asking myself why I don't make this more often.

I only messed up the timing a bit. I put the croquettes too early into the oven because I forgot to add the time that the duck breast needs to rest. Then it took me longer to make the pan sauce than planned because I didn't have all ingredients ready. So the meat rested longer than I wanted and it was not as hot as I would have liked it. Still it was an incredibly delicious meal.


 No.16205

>>16194

That looks amazing.


 No.16206

File: 8c99b8f9ef6f320⋯.jpg (922.67 KB, 1800x1350, 4:3, IMG_3223.JPG)

Made another duck breast this time with the method shown on the cooking in russia channel. It was 8 minutes skin side and 1 minute in the corner of the pan. https://www.youtube.com/watch?v=TlVi9Xt-G4I

For >>16194 I used chef John method which was 6 minutes skin side, 4 minutes other side.

The 8/1 method worked better as it also browned the sides of the duck breast. The meat was very tender and juicy. Going to try Gordon Ramseys method using the oven today.


 No.16209

>>16194

Looks good anon


 No.16212

>>15339

more like poo curry


 No.16216

File: 4fcdac8aa85ba4a⋯.jpg (893.93 KB, 1800x1350, 4:3, IMG_9152.jpg)

Third and last try. Duck breast with charred broccoli and pan fried potatoes. I used Gordons oven method - 5 minutes searing and then into the oven at 200°C for 6-8 minutes - and for me it was the worst result of all 3. "Worst" only compared to the other two but still excellent. I thought it was difficult to get the right doneness and as a result it was a bit overcooked at medium/well.

So what have I learned:

>duck breast should be room temp when you start, skin side should be dry

>8 minutes skin side on medium heat til all fat is rendered out and the skin is crisp then 1-2 minutes (depending on the size) on the other side in the corner of the pan gave me the best result. Start the time once it starts to sizzle and fat renders out. Very tender and very juicy.

>it's enough to let it rest for 6 minutes. As it's not seared super hot the juices are not that concentrated in the middle

>cut off excess fat. when I made the pan fried potatoes I put the fat in there and it gave good flavor

>when you buy duck breast check the skin side. One was poorly plucked and I had to spend 15 minutes plucking out the roots of the feathers. Very annoying.

>try to buy duck breast that are uniformly thick. Not super thick in the middle and thin at the ends

>pan sauce: drain fat (don't throw it away) add 1 tbsp back into the pan, add 2 diced shallots and a pinch of salt, medium/high heat. Cook shallots for 2-3 minutes then deglaze with 150ml red wine (I used some cheap Merlot), cook off alcohol and reduce by half, add 1 cube demiglace and 100 ml water or stock. Bring it up to a boil and then turn off heat and add a chunk of butter. I only added salt, black pepper and some dashes of Worcester sauce


 No.16274

File: 89f45b75caaba73⋯.png (2.73 MB, 1245x823, 1245:823, Frenchie1.png)

File: 24532498e2f2c62⋯.png (1.65 MB, 1148x769, 1148:769, Frenchie2.png)

File: 17708e92776624b⋯.png (945.72 KB, 884x573, 884:573, Frenchie3.png)

File: f12b31fad59f95e⋯.png (4.6 MB, 2105x1831, 2105:1831, Frenchie4.png)

I made french onion soup this evening. It's amazing how something as simple as onions, beef stock, butter, thyme, bread and cheese can make such an excellent soul-filling meal. There's other things in it, but those are more or less the only six ingredients you need to make it with everything else just being flare. I paired it with a dopplebock and a small can of perrier lime fizzy mineral water on the side as a palette cleanser.

Ingredients:

>(Whole grain) Baguette (or croutons, or whatever fucking bread you want)

<3-4 Large Onions (closer to going bad is better)

>3-6 sprigs of thyme

<About half a stick of butter

>Oil

<8-12 cups of beef broth/stock

>1 tablespoon of Worcestershire sauce (optional)

<2 tablespoons of marmite or vegemite (optional)

>Iodized salt to taste

<Black pepper to taste

>Cheese (I use parmesan, swiss, and provolone. Traditionally you'd use parmesan and gruyere.)

What you do:

>Put half a stick of butter and a little oil in bottom of stock pot

>Chop onions about 1/4th-1/2 inch thick, toss those fuckers in there

>Cook 'em until they're just about to start browning, you want them translucent

>Throw in the thyme right before they reach the correct consistency

>Throw in everything else except the bread and cheese

>Simmer those suckers for about 30 minutes to an hour to let everything blend together

<Keep the onions submerged, add a little broth or water if necessary

>About 2-3 minutes before it's ready, throw bread in oven and toast it (adjust accordingly if you make your bread from scratch)

<This allows time for soup to cool down so it's only piping hot instead of scalding hot (yes those are technical terms)

<You can butter bread if desired while toasting

>Dish into bowl

>Apply thin layer of cheese

<Broil cheese & soup in-bowl at this stage if you want to, it's not required but it breaks down the proteins a little so it's less messy

>Apply bread

>Apply lots of cheese

>Let it melt for a minute or so/throw it in the broiler for like 20 seconds

<You can microwave the cheese for like 30 seconds if you're a faggot and need it to melt faster

Enjoy.


 No.16275

>>16274

>Put half a stick of butter and a little oil in bottom of stock pot

Why add the oil?


 No.16276

>>16275

Because the butter is for flavor and coating/absorbing into the shit tons of onions whereas the teaspoon or two of oil keeps the butter from burning/raises the boiling temperature of the soup overall as it coats the sides of the stock pot/top of your soup.


 No.16277

File: 41e732d0a3ff8ba⋯.jpg (833.36 KB, 600x800, 3:4, bolog-4-top.jpg)

Some easy bolognese. Ground beef, shredded carrots, onion, garlic, crushed tomatoes and spices. Had it with some pasta and parmesan.


 No.16281

>>16274

This looks pretty amazing.

I didn't know you had real bread in the States, that baguette is looking good.


 No.16283

>>16276

>Because the butter is for flavor and coating/absorbing into the shit tons of onions whereas the teaspoon or two of oil keeps the butter from burning/raises the boiling temperature of the soup overall as it coats the sides of the stock pot/top of your soup.

https://www.seriouseats.com/2014/09/does-mixing-oil-and-butter-really-alter-the-smoke-point.html


 No.16293

File: 74a34fe99cbc1d4⋯.jpg (802.32 KB, 1280x720, 16:9, obscura1558978353362.jpg)

File: 9a31bf7598576aa⋯.jpg (709.75 KB, 720x1280, 9:16, obscura1558978437974.jpg)

File: 9002e7f3494ba01⋯.jpg (726.89 KB, 720x1280, 9:16, obscura1558978470381.jpg)

File: 83cc32556c1a3d6⋯.jpg (730.08 KB, 720x1280, 9:16, obscura1558978650766.jpg)

Baked beans

Beyond burgers (highly surprised on taste)

Alligator sausage

Polish sausage

BBQ chicken

Nathan's hot dogs


 No.16295

>find paleo-pancake recipe (basically gluten-free)

>make paleo pancakes

>remember that chocolate pancakes are a thing

>make chocolate pancakes

>make more chocolate pancakes because I have too much cocoa powder that needs to be used up

>notice that the pancake batter looks like brownie batter

>try cooking the batter in an 8"x8" pan at 350° for 30m

>invent the panless chocolate pancake

>tasty but gets dry once it's been in the fridge

>eating this cake without having milk on hand is mentioned in Dante's _Inferno_ on the third level

>add fresh (not totally cooled) 1:1 ganache, improves everything

>still makes you want all the milk

>start regularly stocking cream for all the ganache

>keep making chocolate panless pancakes until the expiring cocoa powder runs out

Today, I completed the circle: I made a panless pancake out of the original pancake-batter recipe. It kind of tastes like a rustic, nutty, coarse banana bread. Not bad even though it sounded like a demon said "GET SOME FUCKING MILK" in a low voice after a couple bites of the thing.

7/10 would eat again after finishing cutting.


 No.16296

>>16295

Why do them in the oven instead of in a pan?


 No.16297

>>16296

Pros of doing it in the oven:

- don't need to add even more butter in between pan rounds, lowering fat calories

- you get the finished product all at once, instead of a few pancakes at a time

- not slightly burning pancakes made out of weirdo flours and almond meal is kind of difficult (compared to normal pancakes)

- flipping pancakes made out of weirdo flours and almond meal is kind of difficult (compared to normal pancakes)

Pros of doing it in the pan:

- prepping a parchment-paper liner and lubing it up with butter is a different kind of annoying compared to just cleaning a nonstick pan and a lid

- probably less heat dumped into the house (will become relevant in a couple months)

- can adjust recipe as you cook and eat pancakes 1–3 at a time (I started adding vanilla extract and pumpkin-pie spice this way); oven method is fire-and-forget

Bottom line? Call me crazy, but I want to sit down on my ass and eat. I don't want to stand in front of a hot stove for 30–45 minutes eating pancakes as they come off the pan.


 No.16325

File: d95fc5cdb709b54⋯.jpg (963.02 KB, 1400x1867, 1400:1867, IMG_3798.jpg)

File: 514317aa3611fc9⋯.jpg (889.63 KB, 1400x1867, 1400:1867, IMG_2635.jpg)

File: f895eb23f84f812⋯.jpg (735.51 KB, 1400x1867, 1400:1867, IMG_5773.jpg)

Got my hands on a cheap tenderloin and made pork Saltimbocca using chef Johns recipe. Turned out really good. Tender and juicy and the fond in the pan made an intense pan sauce.


 No.16330

>>16296

He is still coming to terms with wanting flat muffins instead of pancakes.


 No.16354

File: bb060d9f8ec870f⋯.jpg (689.23 KB, 720x1280, 9:16, obscura1560117160560.jpg)

Red beans and rice with turkey sausage.


 No.16394

File: 9d3be8c2bc61364⋯.jpg (1.16 MB, 1800x1350, 4:3, IMG_3253.JPG)

File: df9ca298c5e42c8⋯.jpg (1.57 MB, 1800x1350, 4:3, IMG_3257.JPG)

>pasata with some bell pepper paste as sauce

>mozarella

>beef

>red onions

>diced bell pepper

>jalapeños

>bulgarian feta

>finely diced garlic

There are billions of different pizza topping combinations but this is my favorite one. Made it today and it was literally a holocaust of flavors. Beef and onions are a great combo by themselves but when you add the heat from the jalapenos, the hint of bitterness from the bell peppers, the garlic and the tanginess of the feta you get a perfect flavor profile.


 No.16395

>>16354

How do you get it so thick?


 No.16396

File: f62fc4e3ccfe284⋯.jpg (905.56 KB, 2048x1152, 16:9, 20190616_225657.jpg)

Had some leftover onion soup and sweet corn, decided to just mix them together.

>>16395

The beans look semi crushed, which would thicken up the sauce quite a bit.


 No.16405

>>16396

This.


 No.16430

File: 15b1a12fe0d6e8a⋯.jpg (883.82 KB, 2048x1152, 16:9, 20190620_235437.jpg)

Made some spaghetti carbonara. I like to add champignonso and onions as well.


 No.16441

File: 17881eeffae1c7c⋯.jpg (1.39 MB, 3855x2595, 257:173, Pizza.jpg)

>>16394

>pizza

It's looking pretty good, if a bit crowded. What recipe did you use for the dough?

I tried making pizza as well, but dough was a borderline catastrophe. I used a recipe for no-knead dough that you fold instead, since it was supposedly 'easy.' In the end dough was too sticky and I still needed to knead shit out of it so it can retain some sort of shape and not stick too much. It was still sticky, and getting it shaped into a circle and off the tray onto cast iron girdle in the oven was a pain. At least it had a lot of nice blistering and it tasted damn good.


 No.16444

>>16441

Yeah it's pretty thick. But this one hast to be that way. Sadly I had to use store bought dough as I'm working/living in a different city atm and only have rudimentary stuff in my appartment. For perfect dough see >>12424 and also >>12477.


 No.16455

File: 324d6002467769b⋯.jpg (931.12 KB, 2048x1152, 16:9, 20190625_231746.jpg)

Chili con carne, a quite quick and simple version. I made enough for me to get at least two dinners from it.


 No.16463

File: 9a811f43bea70d1⋯.jpg (2.17 MB, 3264x1836, 16:9, 001.jpg)

Dang ole quesadillas.


 No.16501

File: 69d159fd2711bb3⋯.jpg (1.05 MB, 2048x1152, 16:9, 20190702_204952.jpg)

File: aa9a422e01d6b1d⋯.jpg (780.41 KB, 2048x1152, 16:9, 20190702_205224.jpg)

File: a29de6f797e0966⋯.jpg (969.1 KB, 2048x1152, 16:9, 20190702_211800.jpg)

One of these packets, made it with extra onion, peppers and ham. Served it on toast.


 No.16503

>>16501

Noodles on bread. That's a lot of carbs.


 No.16504

File: f970408a9bf7e91⋯.jpg (535.58 KB, 2000x1500, 4:3, 2019_04_06_Taste_Spagetti_….jpg)

>>16503

Wait, don't you know about spaghetti sandwiches?


 No.16525

Not much. Had a couple Bar M hot sausages late last night, so the stomach was not happy today. I just floured and fried in butter a couple Portabella mushrooms sliced up, poured in a can of mushroom soup, fried up a velveeta cheese sandwich, with a big piece of cherry pie I baked a couple days ago…and called it a day.


 No.16527

>>16504

Underrated.


 No.16528

>>16527

Easier to drop out of your pockets.


 No.16579

File: bbeabad6f394136⋯.jpg (878.35 KB, 2048x1152, 16:9, 20190712_201410.jpg)

File: d9e9f046b606bde⋯.jpg (937.31 KB, 2048x1152, 16:9, 20190712_203842.jpg)

File: 05d3c0bc5ef8205⋯.jpg (850.53 KB, 2048x1152, 16:9, 20190712_204917.jpg)

File: 80aab7229b3dc7c⋯.jpg (901.45 KB, 2048x1152, 16:9, 20190712_213405.jpg)

Cæsar salad, the whole apartment smells wonderfully of fried garlic. Bacon, chiken, salad, parmesan, crutons and dressing.


 No.16581

File: e5898276e8d3a04⋯.jpg (1.38 MB, 3024x3021, 1008:1007, curry.jpg)

>>16152

I made a batch myself the other day. Like you I used a homemade roux instead of a box, mostly because my grocery store doesn't stock it and I couldn't be bothered ordering it online.

I was well pleased with how it turned out, and the leftovers disappeared rather quicker than I had hoped.


 No.16583

File: 922949e5361d24f⋯.jpg (13.6 KB, 229x220, 229:220, 1485071315859.jpg)

>>16581

Is that yours pictured? Lookin good.


 No.16589

>>16583

Yeah, the picture is mine.

I noticed your recipe had neither apple nor a sweetener like sugar or honey, but the sweetness is something I often hear mentioned as a distinguishing factor in Japanese curry. As I cooked mine I was mostly referencing https://www.justonecookbook.com/simple-chicken-curry/ for timings and such, and I followed her use of a grated apple. I definitely noticed its contribution to the taste and I'd say it was a good inclusion.


 No.16598

File: aa0e5227e5cfc6a⋯.jpg (145.28 KB, 1092x814, 546:407, 64903623_375866113119169_4….jpg)

File: e75e212ef70e04f⋯.jpg (161.79 KB, 975x780, 5:4, 66445803_324632168422617_2….jpg)

Got the idea to replace regular chia with white chia in my daily scrambled eggs. Looks much better.




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