/ck/ - Food & Cooking

Made it yesterday

>>10716218
looks like an abortion. Love the bile sauce.
>>10716238
Great stock photo anon

Here are the ribeyes I made on Memorial Day.

Salted overnight
1/3

>>10716255
After smoking and searing
2/3

>>10716258
Sliced and plated with corn, mashed potatoes and a tomato, cucumber and artichoke heart salad.
3/3

>>10716255
>>10716258
>>10716261
looks like a slop-of-shit

>>10716261
very nice anon, i would love this. 9.9/10 missing .1 because i like my corn halved

>>10716261

I really dig the side salad and your steak looks like it was probably tender as fuck. Did you use any herbs for the beef? And what's in the potatoes? I like to make mine with some garlic or sauteed leek.

>>10716218
I never take pictures of my own cooking. Probably should just for this board but I never think to. I recently made a chicken tikka masala for my mother's birthday dinner. Never made Indian food before (yes, I know it's technically British, fuck off) but it turned out really well. Thing is, every chicken tikka masala looks the same. Chunks of meat in creamy yellow-red sauce.

>>10716267
Thanks.

>>10716270
Steak was basically just salt and pepper. I did brush some garlic butter on them while they were resting after I smoked them and before searing. Potatoes had the rest of the garlic butter, salt, pepper, chives.

>>10716261
That looks fucking brilliant.

>>10716248
I appreciate the compliment on my photography looking professional, but that is not a stock photo. I took it myself.

>>10716277

You should get into it man, especially since so many cellphones have good cameras these days. Whenever I make something that comes out well and looks attractive, I always snap a pic.

>>10716304
https://www.marthastewart.com/868486/chocolate-souffle
Hey Martha, can I get Snoop Dogg's autograph?
Thanks!

>>10716335
What are you on about? My pic is of salmon en croute, how did you get a Martha Stewart souffle out of that?

>>10716375
kek good one mate.
that goes in the collection

I pan fried this marinated pork cutlet to put in some ramen, it was good

>>10716424

>>10716430

>>10716261
nice work, anon

>>10716430
That looks damn good, what'd you use as the marinade?

>>10716799

Not him, but I'm gonna guess he did something with soy sauce and maybe brown sugar.

>>10716218
Poulet Vallee d'Auge. Turned out pretty tasty.

>>10716981

Nice, man. Looks like you got the potatoes just right, too.

Christmas Seafood

>>10717072

>>10716981
Potatoes look v good

>>10716258
Look at all that wasted salt and pepper... Maybe you should have tried salting and peppering after is was finished cooking.

>>10717065
>>10717085
Thanks. Still need to work on my recipe for the potatoes, though. Think they could use more salt/pepper/nutmeg. Doing roasted potatoes (plus yellow squash/zucchini/bell peppers) with my boeuf bourguignon tonight (pic related, in the oven), so at least I won't have to worry about the taters this time.

>>10717099
You goober, you dropped your guitar in your Beouf Bourguignon.

>>10717110
It'll live. Been through worse.

>Cup O' Noodles
Nice.

>>10717099

When I do potatoes I normally mash them and toss in some minced sauteed garlic or leek, but when I don't mash them, I will pan fry them or bake them with olive oil, salt, pepper and perhaps a small amount of dried herbs.

>>10717156
>bake them with olive oil, salt, pepper, and perhaps a small amount of dried herbs.
Exactly what I'm going for. 2:1 balsamic vinegar:olive oil, salt/pepper, fresh thyme, dried rosemary (unfortunately I don't have fresh). Never tried putting sauteed leeks in my mashed potatoes, though, sounds interesting.

>>10717254
>unfortunately I don't have fresh

Buy a rosemary plant then, my man. They're a fairly hardy plant. I forget to water mine all the time and it's fine even in the blazing summer sun.

I am very lacking on fresh Basil though.

And yeah sauteed leeks in potatoes is pretty tasty. Just slice them real thin and make sure you wash them properly. Do them in the pan with butter until they get browned spots.

>>10716218
>hey that looks like a pretty nice fish with lemon sauce and capers
>is chicken
Ew

>>10717287

Chicken Piccata, man.

You could very easily do the exact same thing with Cod or any other nice white fish. Thank you for the bit about the sauce, though.

>>10717279
>They're a fairly hardy plant.
Good shit. I'll have to get on that. Love the smell of fresh herbs.

Was thinking of doing garlic/white cheddar/black peppercorn mash next week. You ever try putting in both the garlic and leek at the same time? What do you finish it with, herb wise? Just chives?

>>10716218
flatten that thing out jfc

>>10716255
>>10716258
>>10716261
very good

>>10717314
I know what it's supposed to be. It just looks like you didn't dredge it nearly enough, and more along how I would prepare a slice of flounder or tilapia if I were doing what you were. Also, did you even tenderize it? Every time I've had the dish, it's basically been like a chicken fried chickensteak.

Could be worse, though.

>>10717340

Hmm... I'll take it into consideration. I didn't pound it much at all. If I beat it a little, it stands to reason that a bit more flour would end up sticking.

>>10717319

To be honest I don't normally add fresh herbs to the potatoes. Just salt, pepper, garlic and/or leek. If I add cheese, I will add some grated pecorino romano. And of course I also add a healthy amount of butter and heavy cream or whole milk to my mash.

It was almost good but the eggs were a little chalky. Pretty though.

Herbs pork roast

>>10716218
Chicken hearts, sauted mushrooms, rice.

All of this food looks delicious and you should all be very proud of yourself

Some seafood gumbo i made. Tastes delicious and will feed you for weeks but fuck does it take a long time to cook.

Chana Masala, cucumber yogurt, over short grain rice, topped with cilantro and home made chili sauce.

>>10718212
cook for me pls anon

Eggslut Sandwich

>>10716799
thanks
>>10716837
>>10716799
3/4 cup soy sauce (I used low sodium)
1/2 cup mirin
in freezer bag, squeeze out air and seal
serenade for a few hours in fridge
take out an hour before, let come to room temp
remove from bag, pat dry
hot smoking pan, add oil then immediately meat
2 minutes per side, also stand on end cooking sides 1 min each
finish with 2 knobs of unsalted room temp butter and a sprig of rosemary
butter baste all surfaces of the pork in pan for 1-2 minutes

second day fish stew. It originally had big chunks of white fish steamed on top, but reheating it a few times made the fish disintegrate through the stew. Fucked up egg on top too, just because.

>>10718705
that looks great. recipe and leftover timeline?

>>10716424
>>10716430
>>10716430
Cutlet refers to: a thin slice of meat from the leg or ribs of veal, pork, or mutton a fried breaded cutlet. a croquette or cutlet-shaped patty made of ground meat.

>>10716981
they look perfect

>>10718923
so how would you correctly categorize the cut of pork in question?

>>10718383
Keep the sauce off the rim and off the parsley

>>10718909
Thanks! I just kind of cobbled it together but I'll try:
Fry off two red onions, three garlic cloves, half of a chorizo sausage, 2 medium grated carrots, 1 red chilli, 2 medium potatoes, large pinch of fresh basil and coriander, then I added a 700g bottle of passatta and about 300ml of vegetable stock and left it to simmer until the potatoes were cooked. Season with salt and pepper then layer chunks of fish over the top of the stew and put a lid over the pot. Leave for about 8-10 minutes, I had kind of bite sized pieces of cod.
I made this around about 24 hours ago, I think it's probably best served straight away to preserve the fish chunks, but it's just me so I had a reheat today for dinner again and maybe a snack after dinner, so have about a portion left for tomorrow's dinner or lunch.

>>10718941
Looks like pork loin, although from the thumbnail I thought it was salmon.

>>10718972
ok you're right thanks I just got it on sale faggot

>>10716218
>drenched in sauce
holy shit what the fuck do you know what presentation is

>>10718383
Are you a faggot anon? Because you gave me boner and I'm confused.

>>10718416
Come down to Texas baby.

Chicken liver pate before being deglazed with cognac. Wish I had a picture of the sourdough I served it with. I hate my family sometimes, I ate most of it and gave the rest to my coworker; she fed it to her cats.

>>10718212
>chicken hearts
I'd buy you a beer
also
https://youtu.be/QfTe6SoFM-Y

I'm spamming, but I'm bored and it is OC.

Brussel sprouts, rice, butter/curry/chicken and a pretty meh flatbread. I need to work on my kneading, plus I haven't mastered properly making my own ghee.

>>10718382
I know you didn't put tomatoes in that.

>>10716218
Really nice 50-day dry-aged bone-in ribeye, sous-vide at 55C for 2.5 hours and then seared in pan. Served with extra rich potato gratin. This was my first time using my new sous vide device, and it's worth every single penny.

>>10718109
Is that some motherfucking shakshuka?

>>10719743
Inside look. Exactly the way I like it.

>>10719743
Looks good fellow 'videbro

>>10716267
>because i like my corn halved
Do you like to be spoon-fed too, you little bitch?

>>10719086
separate plates & bowls for servings is top-tier cooking aesthetics. wanna get some chopsticks and dig into that

>>10716238
>using a stock photo
>not even changing the filename
You're actually retarded

>>10719955
I think that's the joke, friend.

Cream of chicken, mushroom and wild rice soup yesterday for dinner. Eating leftovers tonight with a homegrown medley salad of red cabbage, kohlrabi, onion, and carrot with a garlic aioli.

>>10718382

I am quite interested in making Gumbo. Do you use actual file powder or no? I bought some a while back but I still haven't gotten around to using it for gumbo.

>>10720008
I can post a cookalong. There are many ways to thicken gumbo, file is one of them. Personally I prefer the method I am going to post below. Many gumbo ingredients will thicken, like okra.

>>10720021
Veg

>>10720025
garlic. the stuff on the right is smoked.

>>10720035
chopped up

>>10720041
chicken thigh, smoked boudin, and andoullie

>>10720046
cut up chicken.

>>10720050
Lard in ze pot

>>10720057
Brown chicken. Careful not to overcrowd!

>>10720062
When it looks like this it's done. Set aside for the time being.

>>10720066
Cut up the Andoullie.

>>10720071
and brown it nice and dark.

>>10720080
Cut up the boudin but don't brown it. It will probably disintegrate into a sticky mess if you try, anyway.

>>10720085
Rest of the ingredients:
Green stuff is parsley
Lower left corner is homemade beef stock

>>10720089
Now we make roux. Lard and flour, roughly equal parts (precision is not important)

>>10720093
Medium-high heat. Keep stirring, no distractions.

>>10720094
...progressing...

The more you cook the roux the more flavorful it gets. But at the same time it also loses thickening capability. Since we'll be using the boudin as a thickener we can cook the roux pretty dark. you could do the same if you were thickening with okra or file powder.

>>10720101
The shiny pot makes it seem lighter than it really is. you want it dark mahogany brown. I try to match the color of an old tarnished penny.

don't burn it!!!

>>10720107
Veggies in.

>>10720115
Keep stirring constantly or it will catch and burn. Add extra oil if you need to. This is a critical step, BTW. You want to cook until the onions go translucent.

>>10720122
After about 10 min add a big handful of chopped parsley and about a half-cup of worcestershire.
cook this out until it becomes strongly aromatic, about 1 minute.

>>10720127
Goddamn it smells amazing

I looked to see what I had. Here's some chili I made. Although this is before the sauce was reduced and the ground beef added.

1 pound of jalapenos
4 or so habaneros
Cumin
Browned chuck roast
Lime juice
Dark beer
Beef stock
Chili powder: 4 anchos, 6 guajilo, 7 or so arbol chilis
1 red onion
Ground beef

Serve with cornbread

>>10720131
Add everything else. The liquid being poured in is the beef stock, roughly 1 quart (1 liter)

>>10720137
Stir it up, put the lid on it, and let it simmer for about an hour. Stir every once in a while so it doesn't stick and burn.

While that's simmering slice some green onions.

This is my 'ome 'ade 'za

>>10720140
Add the green onions during the last 5 min of cooking. If you are using shrimp then you'd add them at the same time.

>>10720147
Nearly done.

>>10720135
Awesome. Always nice to see it when the chilis are a big focus of the dish and not an afterthought.

>>10720153
Done!

>>10716261
looks nice
>>10716434
I'd like to try making ramen did you make the broth as well?
>>10716981
never heard of it. what are those cubes on top? tasty looking.
>>10717078
lobster for xmas? Interesting. Gotta love the shellfish
>>10717099
seems a little thin but boeuf bourguignon is on a short list of soon to try recopies for me
>>10718109
looks great! Shashuka is my fav hangover cure
>>10718137
interesting, looks moist
>>10718212
I would love to try this. Mushrooms look nice and I learned I really like chicken hearts when I started eating them in China. I don't really know where to get them around me though.
>>10718382
nice, maybe a little thin
>>10718383
looks interesting, I want to do more Indian cooking. I spy a cat hair though.
>>10718492
did you shit your pants when you made it? I couldn't believe how good it was. I kept making it while drunk for months haha.. looks good.
>>10718705
comfy
>>10719086
flatbread looks whack but I've never tried it myself. everything else looks tasty
>>10719754
nice
>>10719981
I'd try it
>>10720135
I've never had chili like that. I really would like to make a legit chili from scratch
>>10720144
dough turned out great, I'd like to try it.
>>10720153
are we watching a power point? lol

long post but I'm chillin and drinkin after work and wanted to hit everyone

I threw together this chicken and onion on a stick and asparagus. I marinated the chicken in herbs and some mustard / vinegar emulsion. I don't really remember because I was wasted. Turned out OK but I wouldn't' make it again

>>10718492
>>10720192
Here was my try.. one of the MANY that I made for those two months..

Bumping a nice non douche actually cooking thread. Lots of excellent OC.

I've got a good looking beef tongue and my only experience is tacos. Any suggestions anons?

it was fucking delicious

>>10720192
>never heard of it.
Poulet Vallée d'Auge is a dish regional to Normandy.

>What are those cubes on top?
The cubes are diced apples that were added into the fond after: (1) adding finely diced shallots to the sucs and letting them sweat a little, (2) doing a flambé in cognac [I couldn't get a hold of Calvados], (3) adding in apple cider. Pic related is after adding in the diced apples, while letting the mixture reduce a little.

>seems a little thin
Let me get a pic of the final dish from the other thread with the cookalong. It was deliciously thick.

>>10720157
That looks incredibly tasty. Thanks for the recipe (basically).

>>10720379
Final boeuf bourguignon. Paired with vegetables (gold potatoes, yellow squash, zucchini and bell peppers) roasted in olive oil/balsamic vinegar/thyme/rosemary mixture, caramelized onions, mushrooms cooked in rendered pancetta fat, and topped with crispy pancetta and fresh parsley.

>>10720192
>what are those cubes on top?
The orange ones are carrots the more brown ones are baby portabella mushrooms. It really was pretty good with a thyme, bay leaf, cayenne flavor and the silkiness of the cream and stock.

I have a hole instagram just to post stuff that i cooked
@johnnacozinha

>>10717099
I did this sometime for me and my wife and it was glorious, i couldn't stop eating

>>10720577
Yeah. It's luxuriously smooth and amazingly hearty when it comes out of the oven (pic related). It's great for making up a huge batch and having leftovers for days, too.

>>10720717
I didn't put it in the oven but yours is looking so fucking good, thanks for the tip

Rib dinner with ribs 2 ways. Dark is porter chipotle sauce (from a bottle) and the yellow is homemade SC bbq ribs. Served with cinnamon paprika sweet potato fries and mashed cauliflower with smoked gouda.

One final gloat before I hit the hay, hope my picture posts the right way up.

>>10721157
It did not post the right way up.
Sad! Many such cases.

>>10716218
Ground beef enchiladas with colby jack and cilantro on top. Used a pre-made red chili sauce and added some unsweetened chocolate among other things to make a meat sauce.

My food looks like shit but I promise it mostly tastes good. I do a lot of pies and cookies and casseroles.

Made a cheesecake with goat cheese (that I do not have a picture of) using a coconut milk cookie recipe crushed in a food processor for the crust and topped with lime curd that I made.

>>10721187
Homemade marshmallows and lemon coconut cakes with meringue icing that I undercooked I think. Made them for a holiday family dinner.

>>10720144
The texture of half raw/half burnt crispy onions I find really off-putting.

>>10718212
post recipe

>>10721201
These were (not all of) the strawberry hand pies I made and then frosted and brought to a wedding last month (made about 120 I think, 4x double crust pie dough recipe). I used creme fraiche and cream cheese in the crust, part whole-wheat, half tallow, half butter dough. Add msg to your baked goods plz. They taste so much better. Also don't skimp on salt and add sodium hexametaphosphate to sauces u don't want to break (little pinch~1/8tsp) will do I think for 2-4 cups of sauce or less).

They sell it on Amazon. Good to get in the habit of adding a bit to all your sauces and they will NEVER even slightly break again. So you will never have grease pools in your sauce even with a fairly high fat ratio.

>>10721217
Inside of Jaffa Cakes I made.

>>10721223
inb4 they look like shit

they tasted great

Beef short ribs braised in red wine and herbs.

>>10716218
I suck at taking pictures, maybe I should have used a smaller plate
We were learning about salmon, how to clean it, cut it, cure it and cook the different cuts you get.
I made salmon with fennel pure, I fucked up and my skin sticked to the pan and it folded, so I took a friend’s who didn’t wanted her crispy skin, next time I will add more lemon juice

Something I started working on yesterday. Pan-roasted beetroot, farro, sunflower kernels and smoked cashew.

>>10721256
>smoked cashew
Go on.

>>10721264
I hard smoke cashews, soak them in an equal weight of water, blend the two to a paste and pass it through cheesecloth to make a thick cashew milk.

Chili relleno
Sauce was good but too thick.

>>10721234
Trick to having the skin not stick is to completely dry it with a paper towel first. Water pushes the oil away from the skin which'll cause it to break/stick.

>>10721286
>too thicc

>>10721280
What did you do with the solid remnants? There'd be a lot of nutrients in that, right? Does it retain any of its flavor?

>>10721287
We seasoned our pans first, but I was second so maybe my teammate scratched the pan a bit too much, or maybe I scratched it with the tongs I was using to hold the paper I was absorbing the oil with wihtout noticing it

I did dry it before curing and after cleaning the salt off, but not just before putting it into the pan, maybe the skin absorbed moisture while I was doing the rest of preparations

Anyways, i am quite proud of the sear I got on the meat side

>>10721286
Man, this takes me back
Indeed the sauce looks too thick, maybe watering it down with some chicken stock? Because It looks like you reduced the sauce too much

>>10721298
Most it comes through. If I wanted it smooth-smooth I'd pass the mixture through a drum sieve. I use a cheesecloth as a means to squeeze all the milk out possible.
>>10721316
Maybe the issue was temperature. In any case, use a spatula, not tongs. Press the fish and form a seal with the oil.

I'm American

>>10720062
your pot is not hot enough to sear the chicken correctly

>>10720192
why did you overcook the asparagus so fucking much? fuck me

>>10721225
those actually look awesome. I love all the shapes of icing and the color contrast is on point.
>would serve out of my kitchen

>>10721489
thanks!

are you a chef?

The last dinner I made was haraam gyros out of pork belly.

>>10721510
The last two batches of canele I baked.

>>10721513
I assume this is one person posting these all the time on here.

>>10721508
yeah catering chef
I like the look of the second and third from the bottom in the first row. gotta show a little of the brown from the pastry, I like it
I would like to see them on a white plate with garnish

>>10721514
I mean its all my countertop in the background. Im teaching myself to make opera cake right now if that helps.

>>10721516
I hate garnishes with a burning, fiery passion, unless they are absolutely essential to the taste of the dish like the cilantro I put atop the enchiladas I made.

I mean if I ha spread the cookies more neatly in the muffin tin they would have looked a tad more presentable. Will do that next time. They are dark because they are whole wheat.

Also, I used tangelo juice for the orange gelatin.

>>10721527
you needed FAR less cilantro on those man. and honestly think of them as aromatics mostly.
throw in at the end to add to the total experience, remember you taste with your nose too

Interesting, for some reason I thought you were just gonna have a cream filling to balance the rich chocolate color..
The colors of the pastries were perfect dude, same with the icing. and I'm colorblind

Made a burger tonight. Mayo, coarse mustard, pickled jalapenos, bacon, red onion, swiss, spinach, arugula, tomato, pickles, on a toasted brioche bun.

>>10716430
Jiggaboo, tell me that isn't a pork tenderloin cooked rare.
Please be ham.
>feels the trichinosis

>>10717099
bouquet garni just sitting above the meal and not incorporated.
>But why?

>>10718109
Mein Neger.
Shakshouka

>>10721442
Enjoy your atherosclerosis I guess.

Everyone here who posted OC:

I salute you as a functional member of the Human Race.

>You Actually Cooked

>>10716218
made steamed dumplings

>>10721824
So people can see what "that green, leafy thing" is. This >>10717427 image is from the cookalong after I stirred everything up a bit and before putting it all into the oven. Also, pic related, to make it easier.

>>10721878
what wine did u use

>>10721855
oof, gorgeous and authentic looking.

i didnt take pictures, but made some blackened salmon filets with dirty rice for my moms birthday, i havent made a lot of fish and it came out really good.

>>10721891
Pinot Noir (Kendall-Jackson, 2015 Vintner's Reserve). Something affordable that I would still drink.

>>10721393
That's an interesting pairing. How did it turn out?

>>10721442
god bless

>>10721855
can i get away with just boiling dumplings i dont have a steamer

>>10720157
bretty gud anon

>>10721845
You too

>>10721878
what's the reasoning behind tying up celery and floating it? not criticising, just curious

>>10722884
It's fresh thyme, bay leaf, parsley (stems) wrapped in celery called a bouquet garni used for flavoring during cooking, and then discarded afterward. I also add leeks when I have them. The exact type of herbs/vegetables that you include in it are completely up to you, though the stuff above is fairly common. You can also wrap it up in a coffee filter (used to do that).

I picked some wild mushrooms and...

>>10723097
...made this.

>>10723067
oh yeah, I know what a bouquet garni is, it just looked to me like a couple of bits of celery tied up lol, didn't see the other herbs.

>>10723112

I don't know what the hell that is but it looks delicious.

Is it mashed potatoes with like a mushroom cream sauce around it?

>>10723112
looks nice
is that a real pic or stock? pls gib recipe

>>10720192
>>10718137 I'm this guy. Filling is herbs an butter and I cooked it in a dutch oven, that's how it doesn't dry out.

>>10723206
real photo.
Mash made with butter and bit of milk with dill and spring onion.
boletus and chantarelles fried a bit on butter, then add cream. just a pinch of chili, black pepper, garlic, salt. Add slightly fried pancetta.
pretty simple famalam. Man i love mushrooms.

>>10723313
really really nice
maybe would add some crostini so you have an extra crunch together with all the soft stuff but still, looks very appealing

>>10720225
>4 fucking ham burgers
What the fuck

>>10723347
good idea, ill try that next time.

>>10716264
Just like your mom stupid rudeposter

The meatballs were shit and the GBread wasn't that great. Everything else was expected

Eggs

>>10719038
What a weird thing to say..

>>10723699

Taco salad, I didn't take a picture, though. Turned out great, problem is my roommates liked it too so now they want me to make it again.

>>10723722

>>10723725

>>10723736

>>10720157
Fucking awesome! Thx for sharing

Who knew I could use Pabst as a yeast to make these simple pizzas?

>>10721639
Shit picture, but I can imagine it being tasty

>>10721927
no. You don't have to have a steamer, just steam over a large pot

>>10723776
>>10723792
Yo, did you take this pic on a samsung galaxy s7?

>>10723850
I'm >>10723776. I use a S6.

>>10720157
What would be good substitutes to make this pork free

>>10724696
somebody tried telling me this was overcooked but it wasn't dry at all, and was just how i'd get served fish at a restaurant

>>10724377
Leave out the andoullie and boudain and sub chicken or beef sausage in its place. use whatever cooking oil you like in place of the lard.

If you ditch the boudin (which contains pork) then you will need an alternative thickener. The thickening of the boudin comes from the rice it contains, so you could always just add some previously cooked rice. More traditional methods for thickening gumbo would be to add okra or to use file powder.

>>10724706
I don't eat fish much but that does look very tasty

>>10716218
yesterday

>>10724696
>>10724706
I always skim these threads and sometimes post if its early but holy
fucking
shit
This is by far the tastiest looking fish I have ever seen posted on this board. That is just unbelievably beautiful. Lots of good stuff in the thread but jesus fuck person this is amazing.

>>10721173
god i fucking hate cilantro and seeing this disgust me you just ruined the whole thing

>>10724754
Thanks man. you know people used to hate my food and make fun of it a lot.

>>10721513
every time I see your post I tell myself I'm going to try them. Still haven't but I will.

>>10721639
>>10723807
Yeah, I'm sure it's nice... the filter on the pic makes it look like it is from a horror movie tho

>>10723447
They are pretty small amigo, but I did indulge for that one

>>10723698
Xmas tree still up? lol... Place looks kinda comfy at least.

>>10724696
>>10724706
looks great anon

>>10725212
Up all year. I do arrange the ornaments from time to time. I just want to be comfy.

>>10719095
tomatoes is a creole thing and are regular in cajun/creole cooking.

>>10720157
Good work, looks great.I do a chicken and andouille gumbo for christmas every year, i'll try putting in smoked boudin

>>10725194
It's not a filter, just really shitty overhead kitchen lighting in a new, crappy apartment.

>>10725273
jeez, looks like you live in a haunted dentist office.

Made this 2 days ago

>>10720717
My boeuf bourguignon was like this

Crevettes à la provençale

It was super delicious and easy to make

This is an Brazilian dish (hue br)

It's basically rice and jerked beef with onions and an Brazilian pepper called Malagueta

Super spicy and super delicious

>>10716261

That looks fantastic, nice work senpai

This is another Brazilian dish called Empadão Goiano.

It's pork loins, pork sausage with pepper, chicken breasts, bacon, all cut in to cubes, with saffron, palmito (kind of a root), boiled eggs.

And my last Brazilian dish, called Tutu de Feijão

It's beans with manioc flour and malagueta pepper right in the center.
The rest its from left to right, cabbage sautéed with garlic and bacon, pork sausages sautéed, onions and rice.

>>10728117
>>10728123
>>10728137
How easily stolen are these foods? Can they be easily eaten while on the back of a motorbike with a gun in your right hand to rob other motorists?

>>10728340
yes

>>10724739
whats on the bread

>>10725231
mind me asking what you do for a living?

Spinach salmon tagliatelle

>>10716255
I salt ahead of time too. My mix is garlic salt, onion salt, black pepper, and a touch of paprika.

>>10716261
What kind of pussy did you pull serving that? I noticed there were two ribeyes in your 2nd pictures. Surely you didn't eat alone.

Stuffed courgette

>>10721927
just do it like the restaurants

>arrange dumplings on pan, flat side down
>dump some water onto the pan (dont need too much, just enough to steam it sufficiently when it all evaporates)
>few generous drops of oil into the water
>high heat until all water evaporates
>only oil left, so your steamed dumplings are now frying
>remove dumplings when done, it should be now fully steamed with a crispy base

made "2 noodles 1 bowl". a specialty of mine. two noodles, two sauce packets (preferably two different flavors for an adventurous taste) and two chilli packets all in one bowl. very good. sorry didn't take pic.

>>10716218
Chicken breast looks okay, but why does the sauce look like piss and the peas look like rabbit shit?

>>10728137
>Brazilians have no cusin-

>>10717072
And everyone went home disappointed. How many rang to cancel? I would have smashed your face in if you ruined my fucking Christmas like that.

>>10723698
>2 plates 1 person
Or you got at a silicone doll.

>>10728987
Not at all, I'm a stunt car driver. Something I wanted to do ever since I was a little girl.

>>10724766
LOOK AT MY OSSO BUCO GUISE

>>10729801
am an ex junkie i'd go anywhere for christmas