/ck/ - Food & Cooking

>>11296801
Patti a shit

last thread ended prematurely these are the days of our lives

as you can see Steak n' Shake is Famous for their SteakBurgers, i can only assume their canned hotderg chili is tippy top tier

>>11296801
I want to lick that paw

>>11296808
I no longer want to lick that paw

>>11296842
pattis paws do the lickin' round these parts m8 she dont play son

cleanin a few dishes so heres some wings i made other day, trying to get my wing game on point trying diff methods

>>11296807
Shut it, clown dick.

https://youtu.be/gEsPBe_vfF0

not gonna lie this the most stank ass lookin chili ive ever seen in person, SnS what are you trying to pull here tbqf

>The box wine's becoming consistent

Op's slowly becoming a jaded housewife

>>11297168
the chard' is here to stay get used to it, i also have a goonbag project in mind but i need like 40+ if my calculations are correct

so the chili looked weird as heck but it actually taste pretty good, over all pretty good, prob eat an apple for dessert because im a vegan now but only for dessert

>>11296801
patti a fatti desu

>>11296801
>>11297207
Does pattie loves blanket?

>>11297207
So, like another week to go or what? What's the project?

>>11296801
Patti is a FATTI KATTI
PATTI is a FATTI.

>>11297033
I like andrew jackson jihad when I'm depressed and high.

A cook at the restaurant I did dishes at listened to them on his phone, was really surprised I knew wtf he was listening to, this was like 5 years ago.

>>11298285
I also like pat the bunny, wing nut dishwasher union, and all the other bands the singer of those created. They're pretty similar to andrew jackson jihad.

shit i started eating meals regularly, and now i'm fucking starving all the time.

PATTI IS SOOO CUTE

>>11297207
Oh lord my heart

I love Colter Wall
https://www.youtube.com/watch?v=sI839zz3L8U

Your Patti has nothing on my Patch

>>11299445
>>11296801
>>11296808
All will pail before GRAVY

>>11299468

Made some ramen with a bunch of shit thrown in.

Tastes good, too hot to eat right now, posting while it cools off.

I hate this brand of soy sauce, I prefer La Choy, it tastes okay in the mix, but is really watery by itself.

>>11299479
did you steal a fucking handbasket

holy fuck, Patti is so cute that I want to puke

That’s the same face I make when I have a whole box of wine.

>>11299479
>reported to raley's

>>11299725
>>11299843
No. I did not. It's been returned since.
If this thread's still up tomorrow I'll post my own cook a long

>>11297607
>>11298087
m8s shes just stocking up for winter ok

>>11298040
she likes attention and sleeping and food, she likes my bed too

>>11298042
im going to make a guest air matress that doubles as a raft the next time it floods, so me and my kittys and my xbox can escape

>>11298285
>>11298297
i like them and most those bands too, I dont always agree with their message because they can be whiny as shit but they got some catch tunes

>>11298309
GAINZ BRAH

>>11298426
>>11299240
>>11299732
:)

>>11299307
yeah he has a pretty crazy voice, also digging the lady ill post below lately but im a sucker for chicks with face tats lol

>>11299445
pattis got abot 15+ lbs on Patch but thats a cutey

>>11299468
>>11299479
wow man cat on the counter wow man wow :^)

>>11299921
looking forward to it, that kitter is photogenic as heck m80

https://youtu.be/c8c6BTVMP64

french bread pizza

>>11300122
Do you have an early pic of Patti the fatti? I want to see how far she has grown

>>11300586
this is from when she first found me

>>11300613
Tiny!

>>11296801
Does Fatti Patti always jump on to that spot when you cook ? I suppose Maria doesnt enjoy cooking with you

>>11300613
KAWAII NEKOCHAN!!!!!!!

Op I've been lurking your comfy threads for about a year and a half now... never really posted cept maybe once. R u okay m8? I can't quite put my finger in it but something seems off bout your latest threads. Are you depressed? It doesn't feel the same :/

Just getting rid of whatever's in the freezer and pantry right now.
Fried up a big "medister" type sausage and put it in a glass tray. Then caramelised and slightly stewed some onions, carrots, potatoes, and beets, added a can of beans, poured it over the sausage and baked the thing.
I'm not going to insult French cooking by calling it cassoulet. It's good, though.

>>11301138
1138. Nice.

>>11301142
Comfy

>>11300613
I WANT TO
PATTY
PATTI
THE
FATTY

>>11300436
looks good even with the african ringworms

>>11300436
looks good m8, been wanting to try this one night ive only had the stovers ones a long time ago

>>11300637
>>11300775
>>11302274
:)

>>11300853
been kinda busy lately and the heat is wearing me down a bit so i dont feel like cooking some nights, really ready for it to get chilly out so i can go camping and cook comfy shit

>>11301142
>>11301138
looks hearty m8

so just been eating chili dogs and pic related all weekend, shit is like crack

Glad there's a thread up. Haven't posted in a while due to a variety of reasons, I'll spare you guys the elaboration. Today is the wedding anniversary and when I asked my wife if she wanted to go out or eat in she requested pasta. Here's the cast of characters.

Tomatoes - see note
Head of garlic, chopped
Large onion, chopped
Sausages - see note
Olive oil
Tomato paste

Note - tomatoes are an interesting topic and the most important part of your sauce. If you live in a sunsoaked paradise whereupon you have entire bushels of fresh, red tomatoes at your beck and call, by all means, use them! For Midwest boys like me I make due with San Marzanos, which are like the Cadillac of canned tomatoes. This 106 oz. can cost me less than $5 at Costco. Been using them a while. Also remember that if you're using fresh tomatoes you're gonna wanna skin them first. For these canned in pic related you could run them through a food mill but I don't have one and I ain't fancy anyway. I grab hold of them and crush by hand into a bowl. More meaty that way I guess you could say. Watch out they don't squirt you when you squeeze. You'll also see a tiny bowl in the picture; I use it to keep any especially hard pieces like stems or whatever else I find. Compost or stock it.

On the meat - here I'm using sweet Italian sausage as it's my wife's favorite. Today we're making a basic sauce, not a gravy, so lots of meat isn't necessary. I can go into more detail on what I mean in a later post for those interested.

Brown your sausage in some olive oil over medium heat.

Cook the onion and garlic in the leftover grease. Good bit of salt.

>>11305264
>>11305278
>>11305314
monitoring

After the onion and garlic are cooked, in with the paste. I like to fry it a little bit in the oil.

Finally, add the tomatoes. Bring it to a simmer and let it go for as long as you can. Remember to add your sausage back in. I'll post back ITT later.

>>11296801
>foodstuffs
>food

Anon, I...

Here is is after about four hours.

>>11306716
is it too late to do marinara a la marie

>>11297168
Based

Garlic bread time. This is a mixture of softened butter, fresh garlic, salt, pepper, and dried herbs.

Bought a loaf of Italian bread from the store, sliced it about 3/4 inch thick, then spread on the butter mixture.

>>11306825
Explain, friend.

Tonight I'm using two pounds of farfalle (bowties).

Toasted the bread under the broiler for about five minutes. Careful and don't take your eye off it too long.

>>11307438
Fug that looks good, I love garlic bread.

Finished product. Turned out good. Made this sauce a million times so it's like clockwork.

>>11307438
Please tell me you sprinkled some fresh parsley on those bad boys, and maybe just a touch of parmesan.

>>11307562
>no red wine
>no spices
>no fresh basil
5/10 at least you used good tomatoes

>>11296801
R u a beaner? No racism. I'm half Cherokee. I've always wanted to know this. I beat off in my shower to your cat pictures. I NEED TO KNO.

made about 18 quarts of chili this weekend.

most of is it getting frozen into blocks, vacuum sealed, and tossed in the chest freezer for thawing this winter

>>11296801
>just lets the cat hang out on the counter

>>11307575
Did a bit of parmesan. Didn't have any fresh herb.

>>11307595
The beauty of a sauce like this is you can add all kinds of stuff. Wine and basil would be good, but I haven't been out shopping in a while and my cooking philosophy is you use what you have.

>>11308131
Very nice. That's a huge batch. Have you thought about canning some next time? Unless you are short on shelf space.

>>11308264
>Have you thought about canning some next time

no, due to lack of canning experience. if i canned, i would be using my own sauce and tomatoes. i just thaw the blocks in a pot of water and then warm up in a pan. tastes as good as fresh. that is as far as i have taken my preservation of foods.

i have a big freezer and the electricity rarely cuts out here.

>>11308887
I wish I could do shit like that
my freezer space is extremely limited

>>11296807
eat shit faggot

I want to ______ Patti

>>11309641

makin shramp dippers

https://youtu.be/f6TCjgeD8Us
if you can get into this its something i think is very dank

>>11309825
I must know more about your shirimp dinners...

>>11309937
pretty simple, gonna butterfly some shrimp and flour/eggwash/panko em

gonna make shrimp and chips so im doing thick cut fries parboiled then fried

also some sprouts bam

https://youtu.be/qnweKclCLRk

>>11309641
Omg this is adorb KYYYYAAAAAAAAAAAAAAAAA >///<

This seems to be one of the very few threads that contains people actually cooking. I just cleaned my kitchen head to toe and am ready to use all this kitchen shit I have.
I’ve lived at my current place for about eight months and never really bothered with it much. I have places to set up the stand mixer (I have a second kitchen aid already on the counter, too).
Pic is
>stand mixer
>grain mill
>cheap fondue pot
>lots of vac seal bags
>two fuckin’ lil rotary shredder dudes
>juicer attachment/ sauce processor (will post extra pic)
If you had this shit just lying around what would you be tempted to make, ck?
I’m down with just general recipes if you guys are. Also, would love to get a screen cap or link to OP’s signature Cajun chicken pasta if anyone has one.

>>11310161
Juicer/ sauce attachment close up.
I’m mad interested in making some sauces.

Slow cook lamb shank with crispy potato, carrot, greens and gravy
1. Season 2 lamb shanks with olive oil, garlic, salt, pepper and fresh rosemary for up to 24 hours. Place your shanks in a covered cooking vessel. Before cooking bring them out to reach room temperature. Preheat oven 150C for 30 mins before a 2 hour cook time.

2. Boil water, salt, potatoes and carrot in a saucepan. Depending on the thickness of your cut between 10-15 minutes. The idea is to soften the edges. Once finished, drain off the water. Place the carrot on an oiled cooking tray. Shake potatoes in the saucepan to roughen the exterior. Place on your oiled cooking tray.

3. Control shanks browning level by removing the cover of your dish and vice versa to retain juices. A nice fond will have developed after a 2 hours cook @ 150. 10 minutes prior to serving, remove the shanks and place on a warmed plate, cover with foil.

4. Gravy time. Remove oil from the shanks pan. Add your stock to the pan and scape away at fond with a spoon. Add some red wine, crushed garlic, dijon mustard, tomato sauce, salt & pepper. Reduce for a more intense flavour. Thicken with corn flower + water solution

5. Boil green vegetables. Broccoli, Green beans, Snow peas, Peas, Bok Choi, Spinach are all good. Do this while making gravy.

6. Serve on a warm plate.

>>11296801
I haven't been on here in a very long time, but I'm glad to see you're still creating these threads. I was there for the first post where some people thought you legit burned down your apartment.
Did Harvey fuck you up at all?

>>11310168
>>11310161
m8 that is a pretty sweet grip of stuff there, id put those kitchenaids to work on some dough like bread or pizza, def want to see what you do, the grain mill is very intriguing

>>11310208
lol cheers m8, naw i havent been flooded out yet but i have pretty solid plans for if shit gets wild this year

>>11310203
That is just a really fucking good recipes, thanks dude. It doesn’t use much if any of that stuff, but I’m ‘BOUT it.
>>11310211
Yeah dude, I’m stoked to use all that.
Really novice at bread, I’ve made pizza a lot though and don’t have a dough recipie down (only super scaled up ones that I would to use for work).
How do you go about disposing of your oil? I only ever fry at work, never at home because I’m a lil’ bitch about disposal.
>here’s some photo lit Pork Chop.

>>11310242
/ do you reuse it?

>>11310242
>Pork Chop
>Patti Mayonaise

how many more people in this thread have cats named after characters from Doug?

>>11310203
Very nice

>>11307424
marie's famous italian tomato sauce is incredible
you can take the cr out of that word too

>>11296807
fpbp

>>11311669

did someone upload that trainwreck of a video again after she took it down?

>>11296801
franzia is my shit, I drink that straight from teh tap and don't have to keep uncorking bottles

I prefer red tho cause everything else is too sweet

>>11299479
>>11299921
gross. so now i have to consider that someone has let their disgusting cat into the shopping basket before returning it to the store?
i hate dirty cats and their filthy, enabling fags so much

Based al/ck/ cookalong anon

>>11306716
are you my parents? i guess this is a pretty common way to make sauce but this is almost exactly how i was taught.
the only difference is they add the tomatoes first, simmer for a bit, then add the paste. why fry the paste? do you think it adds anything to it or is it just habit? anyway looks good man. thanks for posting.

>>11312415
Frying the paste is just something I've always done. Since browning means more flavor it makes sense that it'd add a little bit to the sauce. Could I taste two identical batches, one with fried paste and the other unfried, and tell them apart? Hard to say. Probably not.

>>11299479
>Raley's
>>11299699
>Riley's
SOMETHING IS AFOOT HERE AND I DO NOT LIKE IT

How do I improve on my ramen bros?

>>11312830
dried seaweed

>>11312843
Does it really add any flavor? I don't like seaweed as it is, but if it actually improves the dish itself then I guess I might

>>11312874
yes, my chow mein comes with a satchet to top it with and it's so much better. adds a complexity like no other, highly rec

>>11312830
shichimi or furikake

>>11311879
yeah, ck archive

>>11311879
https://youtu.be/lI2lWuoMV3I
https://youtu.be/s37u_o-pJzQ

>>11310242
That's a kot that deserves stroking

was gonna do some fried chicken or something but had to do some unwanted wrenching all night, heated up some of my beans i froze similar to chili anon above, they are way better than i was expecting

>>11310211
How do you get oil spray to mist properly? I bought a set of spray bottles like that from the dollar store and they mist water okay but when it comes to oil it just sort of dribbles out because of the viscosity.

Maybe I should shake the oil with water and spray the emulsion???

I think it's been over a year since I made a steak.
Ribeye today.

>>11314645
It's alright. I've made them better in the past but I knew I was out of shape steakwise.

>>11314647

>>11307424
>>11307438
sub par bread slice choice my guy

>>11314647
Looks good

Going to try my hand at homemade tater tots! Par boiled some yukon golds the size of new potatoes for 15 minutes, rinsed and grated with a coarse cheese grater then sprinkled with flour and salt, gently mixed and molded into small logs then cut into bite sized pieces. Letting sit in freezer a bit then will deep fry at 360F. They seemed to have the slightly loose texture of tots, so we'll see.

>>11316118
are you drinking moonshine?

>>11316174
Vodka and water. Anyhoo, getting the deep fryer fired up right now. I'll give crumb shot when I pull them.

>>11316390
Crust was goat but I think it was a little dense on the interior. Next time will cut down the parboil to 10 minutes from 15 I reckon. This shit is always a gamble.

Just made some unagi over rice, with some vegetable from the Japanese store called komatsuma.

I did the komatsuma the same way I do all Asian greens and they turned out good. The unagi wasn't great.

>>11316390
>Vodka and water
That's a fucking alchy drink, m8
You add any lemon juice to that?

>>11316959
I drink vodka + bubbly water all weekend, bud. It's p damn good

>>11296839
I used to be steak and shake chilli a lot, it's good.

I like chilli man for no beans.

>>11308149
Ur new here arnt you?

>>11296801
Lime?

>>11317078
What're you gonna do/did with all those limes?

alright ya scallywags, got my a big hunk of sirloin here that i plan to grind, might be a bit leaner than what id like but it was a steal

>>11307562
looks good bro, might do some sauce this weekend and make a lasagna for a few people, never made one before

>>11308037
pretty white tbqf, got a little cherokee in me too and also some gypsy, tone down the lewdness tho pls

>>11308149
its either that or cook on the floor

>>11308131
>>11308887
thats a lot of chili m8, i do the same with beans but im gonna steal your idea of freezing first then vac sealing, i just been using tupperware

>>11309641
DELET

>>11310203
looks dank and im not really into broc' but looks appetizing

>>11310242
i save it up in cat litter buckets and give it to someone can use it as fuel, if you can save enough to make it worth the effort its pretty easy to find someone on craigslist that will come pick it up, if not that i have no clue, i probably reuse my oil 3-6 times depending on what i was frying

>>11310260
this

pop this meat in the freeze box long enough to stiffin it up

https://youtu.be/a2YzAZHdCh4

>>11317078
Hahahhaha based Patti

chopped up an onion and a hatch chili and my plan is to let this go low until it turns pretty much to sludge, might not be dank

>>11318246
Add some salt to encourage cameralisation in the onions and also some balsamic vinegar for a nice tangy, slightly sweet sauce or blitzed for a spread/marinade.

>>11318375
i salted it already but i threw some bals' in there sounds good

looks decent after a 2nd grind

k meat was def too lean for burgers, ill use the rest for chili or something

>>11318533
Are you drinking wine for breakfast dude

Making some kinda stew/stroganoff thing because I didn't feel like another steak today.
Sorry the pics are blurry. They looked good on my phone.

>>11318589
just some beef, onions, garlic, and spices with a little red wine at first.
I think I might throw some green beans, carrots, and maybe some cream in at the end.

>>11318596

>>11318533

>>11318598
In retrospect, I should have thrown the beans and carrots in much later. It's still good, though, even if it didn't stay as pretty as this.

>>11319240
See? This is with the cream added. Much later than the preceding pic

>>11319246
It delicious even if it's not pretty, though. Can't go wrong with a nice stew.

>>11319247
that actually looks really good

wheres the other cat op

>>11319247
id prefer it with potats, still looks nice

>>11314175
thinken about thos beenz

>>11316747
What is it looks good

>>11321615
Unagi (broiled eel), you buy it in a packet and heat it up. This one wasn't that great but I'm sure there are good brands. It's served over sushi rice, with veggies on the side. I described how I cook the rice and vegetables it in more detail in >11316878. You can actually use a variety of leafy vegetables. I should have chopped these though, they were hard to eat. I also posted today's version with bok choi and omelette in >>11321519.

OP you should do a collaborative thing with Dino Tendies some time.

>>11321674
>I described how I cook the rice and vegetables it in more detail in >11316878
Fucked up the link: >>11316878

long arm of the law

makin pizza dough

https://youtu.be/ESXgJ9-H-2U

put an extra pinch of yeast and trying to warm it up on the oven to rise faster, i keep it chilly in here cuz POLAR BEAR MODE

>>11322508
I'll beat the shit out of patti

>>11322736
I will put you in the fucking ground nigger

>>11322739
Not before patti has been beaten to pulp.

>>11317078
devil's cut is a solid drink for the price. cheers

>>11322736
try it m8 youll be the star of my next cookalong ;^)

>>11322746
yeah its a little too good lol, ive stopped buying hard liquor but if somebody brings a bottle over this weekend that is a loophole and patti is out of her jurisdiction

got the dough stretched out gonna let her fluff up a bit im doing detroit/cheesy bread bastard style pizza

gotta couple a classy fuckin fellas here

https://youtu.be/_frG5kV4hjw

mice on plaza, if Gar'fangas is around im bitin your style m8

https://youtu.be/ilnnMzK_m8w

>>11320766
Thanks.
And yes, I'll probably have the leftovers with potatoes. Just felt like pasta. Probably because root veggies are in season and thus cheap so I've been eating a lot of them.

>>11300613
I’m gonna cry. I’ve never loved a cat I’ve never met so much.

bretty gud

>>11323069
All your food looks good. If you don't mind me asking how did you learn to cook?

All the other "post what you made" threads are shit so here goes. Made lasagna from scratch with a béchamel for layers. Never again am I making pasta without a machine, too much effort for too little reward.

And no cook-along because it's not worth the bother for a Malaysian doll crafting forum.

>>11323060
What seasoning did you put on top there?

>>11322741
shouldn't you be in school?

>>11322909
I'm here
>>11323065
>>11323069
Looks good! I might make a pizza today.

>>11322833
>try it m8 youll be the star of my next cookalong :^)
based reply from based patti poster dude
love you, lad
>>11322736
I know this is bait but fuk u srsly

>>11322572
>soylent
kek

>>11323325
Can’t believe you fell for the bechamel meme. More work for a worse end product.

>>11323584
What else would you use? Personally not a fan of ricotta, and it's got plenty of parmigiano reggiano besides.

>>11323325
Damn

>>11317067
No. I just will never accept this disgust.

>>11309641
>I want to ______ Patti
STEAL<3

one day I will infiltrate OPs life and pet patti

makin a batch of chili gonna freeze some like chili-anon

got peppers in my eyes it was an experience

poblano jalapeño and hatch

https://youtu.be/BqnG_Ei35JE

ok so i used indian chili powder and it turns out this is retarded spicy, ive pulled some black magic and despicefied it but its still very spicy

>>11310161
it's time to learn how to brew your own beer or mead lad.
>>>/diy/1453685

patti is the ugliest, dumbest cat I've ever seen

>>11327204
I will also be making chili like chili anon. No sleep last night and this thread got me craving it.
Wicked fucking hurricane just got done with, but my power is back on after a few days and I can freeze it.
I’m the faggot with all the cooking stuff I don’t use, by the way.
I like all the same folk punk stuff that OP posts and aggressive female vocals. You guys might like this. It’s not folk punk but if you get two songs into the album (Saturday) it’s fucking hype.
https://fatherdaughterrecords.bandcamp.com/album/all-of-something
I listen to Saturday and dance with my gf like we’re in the Peanuts (Charlie Brown) every Saturday.
Will post pic of my haul in one second.
>>11327403
Beer is kinda just... Shitty. It takes me a STUPID amount to get drunk. I’d look into making a citrus based sour that would have wicked abv, though.
Props on the advice, though. That would be a cool use of the grain mill.

>>11327968
If you make your own beer you can change the ABV to your likings, just add some extra sugar to the wash. A home made 12% ABV beer kicks ass.
Same skill transfers to moonshining, so you're just 3 steps away from making your own liquor out of what ever you want.

>>11327968
Fritos because my girlfriend is of flyover descent.
How do you guys freeze this? I have a vac seal but I don’t ever freeze liquids.

>>11328052
Peppers. Habanero, Jalapeño, and Pablono.

>>11328052
I buy mason jars and can it. I have never owned a vacuum seal and it almost doesn't seem worth it to me. I can reuse the jars.

even with sour cream this was too spicy to finish, gonna give it all to my friend who is a garbage disposal

>>11328052
>How do you guys freeze this? I have a vac seal but I don’t ever freeze liquids.

Pout it into various Tupperware containers, then freeze them, after they have frozen solid get the frozen blocks out of the Tupperware and stick them in the vacuum bags and the seal them. Keeps fresher longer than leaving them in Tupperware.

>>11328108
I hope it’s just the Indian chili powder you used and that I’m not going too hard in the paint over here. Tried and true chili recipie, but I kicked the peppers up.
>>11328120
This is what I assumed. Thank you anon, I’m fucking retarded sometimes.

>>11328183
Mise en place

>>11328255
Beef browned, onions sweating, peppers next.
Spices out.
Cumin, paprika, chili powder, salt, and garlic.

>>11328509
Where the beans at? It's not chilli without beans it's just meat sauce.

>>11328519
Never mind I see your other post with the ingredients you're using. Forgive me chili bro.

>>11328519
See first pic. I know I’ll get dogged for not soaking my own, but I had an intense urge when I checked on the thread this morning. Kidney and black beans, canned.
I also forgot to mention cayenne pepper in the spices.

>>11328525
That’s okay, I love you anyways baby.

>>11328533
Canned beans is acceptable for chili man. Some of us ain't got all day to properly soak and prep beans

>>11328509
Everything together. Added 2 tbsp of cumin, 2tbsp chili powder, half a tbsp of paprika, half a tbsp of cayenne pepper, some salt, some garlic powder, and a little pepper. I’ll add more to taste.
Set for six hours, but I’ll post some shitty updates.
I saved 1/4 of an onion (raw) for once it’s done to throw on top with sour cream, cheese, and Fritos.

>>11328558
Canned beans is awesome for chili. It seemed to have that perfect texture after just a little cooking.

>>11328633
Mixed up. I’m ready for the chili smells throughout my house. I know that a crock pot is plebeian, but I like the passive part of it. I wish I bought some doggos to make chili dogs.
My internet is still out, but I’m walking my dog, chilling with the vagrants on the corner, and maybe watching the Simpsons or something in the mean time.
Please keep the thread alive.
I might be able to bum some hot dogs off of people that I helped through the hurricane.

>>11328651
Looks good. I don't know about the Fritos on top. I would do the frito scoops for scooping that sounds good. Would eat though. I'll check back tomorrow for a full report.

>>11328006

This is overly simplified. Brewing doesn't work like that, home brewing especially doesn't work like that.

>>11327204

glad i inspired a couple people towards cooking chili and freezing it, OP it makes me sad yours is too spicy. i had that happen a few times with fresh peppers.

>>11327968
cheers man, your recipe looks good. this anon is right:

>>11328120
>freeze them, after they have frozen solid get the frozen blocks out of the Tupperware and stick them in the vacuum bags and the seal them. Keeps fresher longer than leaving them in Tupperware.

the only thing i would add as a positive to this method is that you can thaw the blocks right in the bag and it is super convenient as a leftover.

that is, coincidentally, my job for today. pic very related.

>>11328761
Ok. Well, I’m just not fucking up chili right now. Do you have any guides I can save?

>>11328761
There're countless ways to "brew" at home. It goes as simple as buy a "Mr. Beer kit" or a coopers can and can be as complicated as starting from complete scratch including harvesting your own ingredients and using very specialised yeast strains. Non of the ways are wrong or more right as all will produce beer.
It boils down to pitching yeast into a sugar mass and let if ferment for about a week.
The ABV you get depends on
>amount of fermentable sugar present at the start
>alcohol tolerance of your yeast

>>11328651
post dog

>>11328790
whats with the bottles on the freezer door?
also nice thread

>>11328790
I wish you'd let your dog kill patti

>>11329184
dog anon isn't OP, you fucking rude asshole retard

>>11329201
I know. I just hate patti. Ugliest cat I've ever seen

>>11329216
weak bait
Patti is pure and adorable

>>11329176

frozen pint glasses for extra cold dranks

>>11329201
>>11329184

i am the dude that OP called chili-anon, i have no dog.

also fuck, you patti is a good girl

>>11300613
You're a good person, OP

My dog would never eat patti. It’s friends with cats.
I’ll post chili pics in a bit. I’ve been tasting it every once in a while, and it is fucking spicy. We are about four hours in if I can recall.

>>11329681
VERY cute pup

>>11329681
Pretty fucking good. It’s spicy as all get out, but definitely not inedible. For me, it hit the sweet spot. It’s still bubbling (circled), and I’m going to leave it uncovered a bit until it gets a little thicker. I’m going to go hang with the neighborhood degens and make sure they don’t need any cigarettes, but I’ll be back with a final report.

>>11327282
What magic did you pull off to make it less spicy?

>>11329681
WHAT A CUTE

>>11328790

project completed. 18 quarts of chili, with 3 eaten fresh. and the rest frozen in 10 blocks (approximately 2 person servings).

>>11320835
fuck off bill.

didn't take many pictures but I made this

>>11331095
Made a nice beef, pepper and spinach hash, threw in a bunch of garlic, paprika, black pepper and chili flakes, plus a couple dashes of fish sauce

>>11331102
finished product, did a nice crispy fried egg with the kenji Lopez method and threw some pecorino and hot sauce on there, fucking delicious

>>11331109
oh, and a bunch of chopped up pickles at the end

>>11328792

Nope, sorry.

>>11328917

Apologies. I brew beer as my job so I get a little bit precious over it. You're right in the latter part of your post but I don't see the point in brewing strong beer just to get drunk because flavour is key for me. I actually did some home brew yesterday for the first time in ages and it was really enjoyable

>>11329761
I accidentally got too hammered and fucked my gf. Whoops.
Chili has been going for quite a while now. I poured some water in there and will post pics in the morning. It’s 5:45 where I live so that’ll be shortly. Maybe like five hours.
I just tried some and it’s fucking wicked spicy, but I’m super happy with it.
Honestly I might make a bigger batch tomorrow.

Gratuitous wanky beer pic that I made.

>>11331109
This honestly really looks like something I would concoct.

It's pizza today.
Fairly basic sauce from ground beef and tomato with a little chorizo in there.
There'll be more chorizo and some cheese later.
I should warn you right now that the bread part will probably look like shit. I'm terrible at baking.

>>11331539

Firing up the grill for the first time in forever today.

>>11331973

>>11331539
Chili a la flyover. Sour cream and onions underneath.
It’s pretty fucking good, I might not end up freezing any. It’s the perfect amount of spicy. Q

>>11332224
Get some sauce on there to hide my shame

>>11332280
Had some small leftover lumps of parmigiano and emmentaler, so I grated those and threw them on there. The coarser grating is gouda.

>>11332291
Looks tasty but be sure to post a crumb shot so we can make fun of your crust ;)

>>11332291

>>11332449
crushed some garlic and basic with olive oil to drizzle on there. It's nice but it didn't really need it.

>>11332416
There is no crumb :(

>>11332465
Looks almost as flat as a tortilla, but I bet it's good, just different.

>>11332022
Three hours in. Time to wrap them up.
S M O K I N T H E S E M E A T S

Might do a grouse and sausage orzotto cook-along in a few hours, would you like to see?
Also is bump limit 315 on /ck/ too? I'm from /k/

>>11331352
>Arrogant, the post

>>11332457
whered you get that mortar? looks good

>>11332689
Finsihed

>>11333514
The all important interior

very dank

>>11332242
Are those . . . . Fritos?
See professional help, anon.

>>11333523
Ribs. The ultimate long-con in food. Nasty. Should be fed to rats.

>>11335337
Yes. Hence the “a la flyover”, but my gf fucking loves them (only in chili) for some reason. They’re really not a bad addition, tbqh.
It might not be “correct” chili, but it’s how she likes it and I honestly don’t mind them. 100x better than oyster crackers (which I know are wrong, too).
But that shit was fire. Would certainly recommend those spice proportions 10/10, does slap.

>>11335337
I’m a coastie, it was hard for her to talk me into it. But you will fucking NEVER catch me eating chili OUT of a Fritos bag. That’s a damn abortion.

>>11335346
Your loss. More for me.

Practicing my chili relleno for a future date night. This one turned out pretty subpar.
Sauce was tomato based with chipotle peppers and a splash if cream. A little too smokey from the canned Chipotles, and the cream didn't really work. Need some tips on this.
Peppers were stuffed with Monterey jack, white cheddar, and queso fresco. Turned out perfect.
Batter was a mix of egg, cream, cornmeal, and seasoning. This was not great. It was dense and didn't crisp up well. It was like the whole pepper was wrapped in a hush puppy. I want something a little lighter but still crunchy. Any tips? I tried the method of beating egg whites then mixing in yolks, but I didn't think that turned out too great. Too light and didn't stick to the pepper well.

>>11335693
For the batter, you can add a teaspoon or two of baking powder and it would give you a lighter and more crispy batter.

threw together a batch of Alton Browns aged eggnog
can't fucking wait for this to be ready to drink around christmas

>>11333523
looks really good, anon

>>11333314
I just got it in some kitchen supply store. I live in Denmark and I'm kinda guessing you don't, so I can't help you with it.
It is nice, though. Heavy sturdy granite and large enough. Very glad I didn't end up buying a smaller one.

I had some pizzadough left over so I'm making pigs in a blanket today. The dough feels a lot nicer for having spent the night in the fridge too. Maybe I should do that from the start next time.

>>11335693
looks pretty decent to be honest

>>11299445
:3

>>11317078
Damn, Gwyneth!

>>11318539
you new here or somethin, bud?

course op's gettin dickered at 7am.

>>11296808
Ilu kitchen cat.

>>11335693
Id love to eat this.

>>11297241
Canned chili is disgusting but sometimes you just have to eat fast; you made it work.

>>11336886
>no moneyshot

dont die yet mr thread

>>11332242
not sure why the hate, frito pies are god tier

I don't care about any of this food, I'm in love with patti :\
Please give me patti

>>11296801
>200+ posts
So should I wait for this one to die before posting my teriyaki tofu or...

>>11335693
This is now my 5th attempt at Chili Relleno this week and I think I got a winner. After playing around with varying ratios of cornmeal, flour, eggs, etc. I decided to try something different; a beer batter.
Flour, salt, instant potatoes in place of cornstarch, chili powder and paprika, baking powder and a bottle of Modelo. Perfectly dense, while still super crispy. Held in the cheese, no leakage. Probably the best chili relleno I've ever had. This one's going to win her over, wish me luck boys.

>>11349118
Damn dude, that looks legit as fuck.

>>11300646
Actually kinda wondered this myself OP. Is Patti a “stay-put” cat meaning you put her on the blanket or whatever and she just stays in place? Or does she kinda find her way there on her own whenever you’re spending time in the kitchen?
Not sure why I care lil but inquiring minds I guess.

>>11349118

Chili Relleno isn't battered with flour or cornmeal, dumbass. You are basically supposed to whip egg whites into a meringue, then whip in the yolks.

The peppers are rolled in flour only as a dredge first, then dipped in the fluffy egg foam for the 'batter'

>>11349249
shut up faggot.

>>11349264

How could you try and be wrong 5 times when you have the internet? A simple Google will give you dozens of recipes and videos

>>11349249
I've done that. It's an absolutely shit excuse for a batter. Fuck tradition.

>>11349332

his fry job looks way better than 5x guy's

Mr. Op can you make any dishes for your cat

>>11314650
Damn, I could go for that right now

https://youtu.be/-GS1UYAkRKA

>>11329345
>>11329681
:)

>>11330008
I drained some liquid and replaced it with water plus added spices that werent spicy, it did not work tho like id hoped, my friend liked it tho so i gave him all the leftovers

>>11335693
>>11349118
love these but never tried making one, might need to try it before long

>>11342411
its a good kind of disgusting lol

>>11347659
yer call m8 ill link this thread in the next thread

>>11300646
>>11349150
Patti doesnt jump on counters and stuff she is a lazy cunt and if i put her somewhere comfy she will sit there, she likes her photo shoot time

>>11349726
ive thought about trying but 2/3rds of my cats wont touch non-catfood so it would prob be a waste

done had been marinatin this chicken in my ghetto mix, bou that time ya heard

https://youtu.be/9GQDXjIkSWo

life pro tip: dont be a broke ass bitch that has to make a drying rack out of foil

https://youtu.be/Lrle0x_DHBM

>>11350535
did you die

>>11351147
Sorry fell into a food coma

>>11352244
what is in the condiment cup

>>11354155
defrozen mac n cheese, keep up my nug

i swear to god panda express if youre just tuggin' me noodle i swear on me mum youll be sorry

hi im making cheapo ramen because my life sucks and i wanna die am i allowed to post here?

>>11354718
pls do you are in the right place m8

>>11354718
As long as you make an effort past dropping the brick into some water alongside the seasoning, sure.

>>11354751
i was going to add an egg but i guess someone used all the eggs i bought. i put chili spice and soy sauce in it.
have an ice day

>>11354761
>ramen
>with a fork

Wut?

>>11297207
You're cat looks like my cat but stupid

>>11354789
i dont have any chopsticks and fork works well

>>11296801
I pets da cat

>>11354761
that is a really nice bowl anon, I am somewhat of a bowl connoisseur

>>11354797
unsubscribe immediately!

https://youtu.be/Z6VrKro8djw

>>11354812
thanks people dont usually say nice things to me

>>11354910
well m8 try making some kinda fancy ramen or something and post it, people will talk shit but youll also get some honest opinions, I am issuing you this incredibly rare patti after i gave her ear meds and she aint thrilled, DO NOT SHARE

>>11355271
saving this

Hey OP I saw a thread of yours a few months ago. I'm glad to see you're still alive.

>>11354718

that's my preferred brand of instant ramen, their beef is really good with a healthy squirt of sriracha

Its finally starting to cool down in Texas, and I needed to use up this yeast in my fridge, so I decided to make cinnamon rolls tonight.
After letting the dough rise for an hour, I punched it down, rolled it up with the fillings, sliced it, and let it rise for another 45 minutes. Pictured here.

I bucked tradition with the filling, and in addition to the brown sugar/cinnamon/butter, i added pecans, coffee grounds, cardamom, and grated some whole nutmeg.
This is after 20 minutes in the oven.

Topped it with a standard cream cheese icing.

Moneyshot. These ended up being huge, and wonderfully pillowy on the inside.
Also, the coffee grounds were the highlight. It was definitely a game-changer.
I will probably make these again soon.

>>11354761
>have an ice day

>>11357743
Wow, those look great. I wouldn't have expected the coffee grounds to work, especially with the gritty texture. I'm gonna have to try that next time. What's the shelf life on yeast? I've got a quart mason jar half full in the fridge that you're making me want to use.

>>11358125
Yeah, the texture wasn't that noticeable but the aroma from the grounds and from the cardamom was A+. I used some Cafe du Monde coffee that was hiding in the back of my pantry, which is ground with chicory.

If it's active dry yeast, it lasts around 5-6 months in the fridge before the organism starts to die off. You can always just add more yeast to recipes to counteract this, but it's difficult to eyeball correctly when you don't really know the body count in your yeast jar.

>>11296801
bruh that shallot is way too old. why did you buy that.

>>11357743
noice
cardamom and nutmeg sounds great, i might try this except putting the coffee into the glaze

>>11358090
oy vey

>>11357736
>>11357743
>>11357729
these look really dank

>>11354718
yes