Old thread: http://archive.is/iODGQ
Mexican corn bread
Purple hull peas / okra/ beef bacon
I like love and fresh water myself.
I've only got fresh water so far, but who knows.
I ate ancient spaghetti i made two weeks ago.
was very good.
pbj sammiches all dey today. yumm
Did you buy the beef bacon or cure it yourself?
Two weeks isn't ancient. <@;-)
Blended baked sweet potatoes.
Chicken, eggs, whey, salsa, flax.
Why would you process that like that? You break your jaw or something?
W-what are you going to do with it?
soft boiled eggs with tomatoes, spinach, garlic, onions, hot sauce, black pepper and other spices
Chocolate honey flax omelet.
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.
That sounds keto as fuck.
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.
2 cans black beans rinsed, 1/2 cup each flax and nutritional yeast, food processed and grilled.
Now with vital wheat gluten, then peanut butter.
This time I tried stuffing the VWG with beans.
Needed some comfort food after a hard week. Made some beef stew with fries. Best thing is, I made enough for two more days.
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
When the apocalypse happens I have a feeling you will be ok. ;)
McDonald's unveils Rockin' Rabbit Nuggets new menu item to soothe Millennials eager to take a bite out of new meats!
Peanut butter melted in a fondue pot, poured over baked vegetables.
that rat is ridiculously cute
Thank you Chad
Meanwhile in windmill land, we've got.. McDonalds chicken tendies. Not kidding.
I-I don't know..was it t-tasty?
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.)
Made some tendies and fries yesterday. Also found two fishsticks in the freezer. Does this count as surf&turf?
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.
Also deboned the legs of a rotisserie chicken and added that.
Hopefully this will turn out as delicious as the last 2 😊
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%.
Looks delicious anon.
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.
Nice. I've only had gizzard fried. How was it?
They cook really quickly. Mine ended up a little chewy as usual, I need to learn a good marinade for them.
Made one of my favorite Sunday breakfasts: brioche with egg and salmon.
That looks tasty. I need to incorporate more fish into my breakfast.
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.
Getting Thanksgiving ready for the kids.
Needless to say this wasn't finished in one sitting.
>wasn't finished in one sitting
As a fellow burger, I am disappointed. That mac and cheese is making my mouth water.
>finishing this in one setting
How? I'd eat an entire day with that much food.
Eat it fast :^)
On the topic of the thread made some chicken livers with mushrooms and onion for breakfast the other day.
Yep… Fork and knife. Hormel chili is pretty good.
Hormel chili is the worst of the worst. Fucking walmart generic chili is better. You fucking yankees disgust me.
Weren't those fries soggy with that much stuff on them?
Is that .webm from PilotRedSun?
Looks comfy. I'd eat that.
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.
Sounds yummy. Where are the pictures?
Cooking good food isn't hard, but sadly I'm not a pro of making it look beautiful as well.
Made tacos with homemade queso and guacamole. Potatoes, beans, beef, and rice. Turned out pretty good
ate my girlfriend's pussy
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.
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.
Damnit now I want brussel sprouts.
Same. Cooked with some lardons, butter, and nutmeg.
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:
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.
also disregard flag, I am a burger who forgot to change his vpn settings
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.
These look great. The preparation remind me a bit of the Italian gnocchi.
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.
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.
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.
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.
Ribs should be pink from the nitrates/nitrites formed when smoking them properly.
But you shouldn't have to add nitrate or nitrite.
Yes. That's my point. The should be a natural byproduct of the smoking process.
I've been using ivpn but can't use it on here. Any suggestions?
Lol. Thought I was on 4chin
Sometimes I do too.
What am I looking at?
On the left it kinda looks like choux pastry with the color and smoothness.
> What am I looking at?
1 t bone
1 French cut ribeye bone in
2 5“ ribeyes
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
What am I looking at?
Isn't it supposed to be cooked?
Breaded and fried. Serve with gravy.
That chicken there looks like a big scrotum.
Why is the kale raw?
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.
That looks delicious, but the rice looks slightly undercooked at the end.
If I was blind and didn't have taste buds I'd eat that everyday.
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.
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
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.
Sehr geil, gönn dir, Brudi
>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.
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.
Couldn't you just add lemon juice for the acidity? I feel like lemon would go better with tuna.
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?)
Sounds like stew to me
It's called pot roast (sauerbraten in Germany) and you're supposed to do it with the chunk if meat, fag.
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.
Image search Kartoffelgulasch
More or less the poorfag version of a beef stew
>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.
>Couldn't you just add lemon juice for the acidity? I feel like lemon would go better with tuna.
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.
Looks pretty good and keto friendly too.
>Looks pretty good and keto friendly too.
>cheddar garlic biscuit
yeah, not quite
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.
I thought you made a keto biscuit
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.
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.
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.
Kraut and hillshire farm turkey sausage.
Used pickled garlic scrapes from AllicinRanch.Com. Coarse mustard.
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/
>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.
Any reason why I shouldn't order this? We have a habit of producing cooking pans that have future undesirable affects, lol.
>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.
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.
Cat food? Even a top budget can of tuna would be better, wouldn't it?
Cabbage, beef polska, beef 'minis', cornbread
Well I didn't buy any last time I was at the store, and like I said, flat broke.
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.
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.
>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.
Anyone have a infogram for making sourdough bread?
For the bread or for the sourdough starter?
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.
Both please. Never made it.
…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.