/ck/ - Food & Cooking

>>11321342
Your fork is autistic

>>11321424
suits op

>>11321342
JFC is that steak tartare? At least serve with bread instead of beets for fuck's sake

>>11321342
did you steal that fork from lufthansa?

>mccormick's stale ass ground pepper dust

I like your tablecloth. Very festive

Is this a thing where we wait for someone to say it looks bad and then we all say they have down syndrome?

>>11321342
Just made unagi over rice with omelette and stir fried bok choi.

>>11321519
why do nips always overcook eggs

>>11321519
You just warmed that snake up you worthless fucking retarded cockweed. You also suck at presentation fucking eat dick.

>>11321532
It's just the way that this kind of omelette is done. The stronger flavor from the caramelization goes will with the blander rice. And the tougher texture goes well with the softer rice.

>>11321545
No one makes unagi, chill out.

>>11321535

>>11321554
I make it you worthless lazy fucking bitch. Jesus christ I bet you just stick it up your nose too.

>>11321560

>>11321562
What's wrong with you?

>>11321584
your a fuckin bitch get dabbed on 100% 100% 100% 100% 100% 100%

>>11321519
you didnt make that fag

Grilled hummingbird torsos

>>11321560
That looks great, just needs some dino nuggets

>>11321342
Pajeet or third worlder that thinks that he can cook.

>>11321519
Based nip or based weeb.

>>11321535
Soccer mom from a medium class family.

>>11321560
College student that finally eats something "decent".

>>11321575
Underage amerilard.

>>11321601
Fully devepoled amerilard boomer, can hear the good ol' dad rock from here.

>>11321601
this is barbaric.

>>11321601
What meat is this hummingbird

>>11321609
british because he thinks his opinion matters.

>>11321935
American, because he is jelly about being english. And no, I'm not a bong, burgerlard.

>>11321562
Christ anon, why the sperg out?

>>11321626
They're chicken hearts.

>>11321424

>>11321342
IT'S

RAAAAAAA

>>11321342
I made Philly cheese steak but I can't take a picture because it's all in my tummy now.

>>11321535
Why did you squeeze suntan lotion on your dinner?

>>11324644
>rosemary sat on top doing nothing

why

Pie with red pepper & Spanish chorizo

>>11321342

4.5-pound ribeye that came out perfectly medium rare.

>>11321586
Mods!

No pics but cooked shrimp in butter, green onions and minced garlic. Did the same with a pan of mushrooms and asparagus. Turned out pretty good.

>>11324823
Because internet culture.

>>11324886
>perfectly
>medium rare
Choose one.

caccio e pepe that I ate right from the pan

greek lemon chicken and potatoes

>>11322478
autist, because wah wah

>>11324886
does it fucking work that way?
you just toss 5 pounds of meat on a pan and it works? wow

>>11325043
nice, I tried making spaghetti with cheese and eggs as sauce, but it just took too much effort

I made these spinach and cheese puff pastries the other day. Came out pretty well. Hard to make them puff on the inside when there's a filling though

Lunch, smoked sausage with grainy mustard and red cabbage braised with butter, chicken stock and caraway.

>>11325280
that bread in the background reminded me to finish up my bread

>>11325054
Looks bretty gud anon, did you use zest?

>>11321342
Chicken pot pie

>>11325338
i like my pot pies on the saucier side but jesus christ dude

>>11321342
I don't even like peking duck that much but I massaged this bird for like three days

>>11325358
I know, I fucked it up a bit, would have added more roux and made a bigger crust in retrospect

Not the fanciest meal, but college and stuff you know ...

>>11321601
>>11324644
Yummy
>>11324829
Looks a lot like a quiche with spanish ingredients, would you mind to share the recipe ?
>>11325043
Simple and effective, great job
>>11325054
Pretty interesting, looks yummy too
>>11325280
Seems difficult to do, good job
>>11325288
Pretty fancy
>>11325338
Nice /ck/, a sideview would have been pretty nice. Never tasted that before desu
>>11325416
Now that's pretty creepy

>>11322484
I know you ate every bite

>>11325655
Chicken pot pie is great because if you go full homemade you have goodass leftover chicken stock. Pain in the ass to make though

>>11325753
>pain in the ass to make
Not really.

>>11325265
No, I used a sous vide machine. 129 degrees F for 4 hours, then seared on cast iron with butter, tyme, and garlic.

roast

hotpot

greek salad

croquembouche

chicken and ham pie

short rib noodle soup

squash risotto

>>11321342
OH I love steak tar tar!
WA LA!

pork roast two ways

cod squash puree

brochettes, artichokes, hollandaise

brandade, ratatouille

roesti, bread, pickles

sachertorte

>>11325845
it is if you work for a living

chili

>>11325953
Weirdest gatekeeping I've seen in a while...

swordfish, broad bean puree

beef cheek ravioli, chicken liver and mushrooms

salmon, crushed potatoes, beurre blanc

gammon, parsley sauce

pork pie

sword fish, pea puree

>>11325963
that looks so fucking good

>>11325914
>>11325982
What recipe are you using for the crust? The frozen pie crusts I get at the store are half butter, I'd like to try a less greasy option

>>11325953
no? you just watch tv while the crust chills and while it bakes then wah lah

>>11326003
>buying crusts
nigga

>>11326003
it was puff for the chicken pie, hot water crust for the pork. the chicken pie crust was bought. fat is generally important for a pie crust but you could look into making pies with filo or experiment with a lower fat short crust for a chicken and ham pie like i made. here is a pic of a spanakopita i made for reference regarding a filo based pie

>>11326003

>>11326101
My friend and I use these a lot. We made mini beef wellingtons once, and we made some stuffed with veal and cheese.

borger

I regrat this the next day

Pork Roast, crackling turned out perfectly, evenly crispy all through and pork was nice and moist

>>11325655
there's nothing creepy about massage, anon

step into my kitchen

Mushroom and Prosciutto pasta

>>11326292
baguette le douchebag

>>11321424
>Your fork is autistic
You know that there is a crisis in Psychiatry when they're making diagnosises of cutlery from food pictures.
I blame big pharma

>>11325416
>massaged this bird for like three days
Not necessary. I mean, you wanted to separate the skin from the meat, right?
I just shock it in a boiling stock/glaze, hang it up and dry it with a fan and then roast it. Only takes 4 hours or so and most of that is downtime.

>>11325888
>No, I used a sous vide machine. 129 degrees F for 4 hours, then seared on cast iron with butter, tyme, and garlic.
Your meme machine worked well on this, that's a great looking 'roast'.

>>11321535
that is some thick cum

>>11321560
you did not make that mac anon, nor did you groe that broc

>>11326293
that looks great

>>11321609
Faggot

>>11326614
>Not necessary.
Lots of things aren't necessary. Like making your food look remotely edible, judging by most of this thread.
I have no idea why you'd make love to a duck for that long but it'd obviously do something to the meat, so let's assume there's a reason and he's using a different process instead of acting like your boilerplate food network dot com method is the be and end all.

Fuck I hate this board.

>>11326751
>don’t share cooking advice on a cooking board because it hurts my fee fees

Just whipped this up, r8?

>>11321342

Cinnabons

>>11326751
>I have no idea why you'd make love to a duck for that long but it'd obviously do something to the meat
You clearly haven't made the dish in question so you don't understand.

The essence of Peking/Beijing duck is that the skin is separate from the meat. Peking Duck is canonically shaved slivers of crispy duck skin in crepes with specific fixings. There are several techniques used to separate the skin from the flesh before roasting. Bicycle pumps are common to inflate the skin, I prefer shocking it with the glaze held at boiling point, followed by a fan-forced drying. Anon went for 3 days of massage to separate the skin from the muscle, which I felt was excessive and I wanted to share an easier method.

>>11324823
You can see it's been cooked with it
>>11325020
>food presentation started with the internet
oh

Chanterelle soup. Foraged for the mushrooms myself then copied Escoffier’s recipe. Lots of brandy and Saffron in it. Was hands down the best soup I’ve ever made.. Very rich but satisfying.

>>11326614
>>11326751
>>11327285
I didn't literally massage it for three days you retards; that was an exaggeration. But I did give it lots of attention over that time because I was making it for a discriminating Chinese friend and wanted to make an extra special one. And it worked, she liked it.

> I prefer shocking it with the glaze held at boiling point, followed by a fan-forced drying.
You're a fucking moron though because that method won't separate the skin from the fat.

Shocking the skin is done for a separate reason than inflation/massage. They're two different steps. People who use air pulps ALSO do a scalding immersion. You haven't found a "better method", you're literally just skipping a step.

Also, glazing is meant to be done earlier before the drying stage in order to develop the pellicle.
I don't know what the hell you're making but it isn't Peking Duck, and you aren't qualified to hand out advice.

>>11324644
Ignore the faggots. That’s looks delicious and comfy af.
If I were going to be worried about presentation I’d maybe have the char lines going diagonally but that’s just me. Would happily eat.

>>11324823
Desu when you have plenty of rosemary in your garden you just throw giant sprigs all over the place. 100% plausible and normal.

>>11325963
Chicken livers are where it’s at man.
I’ve got loads in the freezer. Gonna have to get them out and eat them. Buttery and smooth . Ooft

>>11325931
Nice . Looks awesome man

>>11321601
chicken hearts actually, troll harder kiddo

>>11321342
>dirty ass french press
>child's party table cover
>misc items sitting around cluttering table
>ancient dirty plate
>greying meat

is this another "anon lives in terrible conditions" thread?

>>11325888
there's no point in searing it with thyme and garlic, crush the garlic and put it with the thyme and butter into the sous vide bag

>>11325944
The tatouille looks like ass but goddamn that's a delicious looking brandade.

>>11326572
wtf

>>11327712
It's called bulking faggot

>>11327737

>>11326572

a muffin, cocoa powder, ice and milk in a blender?

>>11327737
Just eat powder already, you absolute doofus. And you're the one into muscles buddy.

>>11327754
It's whey. I was out of bananas so I substituted a muffin.

>>11327763

>>11325953
you know most people do that right

>>11325905
whats wrong with cucumber seeds?

>>11325054
now this guy fucks

>>11321467
Ground pepper, a product that genuinely shouldn't exist.

>>11325043
Too much effort compared to what? t's not much effort at all. It's very simple.

an apple tart

>>11325888
how did you like the 129? in my experience the fat doesn't render well and parts can be chewy. I did a chuck roast last weekend, 136f for 48 hrs then finished on a charcoal chimney starter. yours looks real good tho.

>>11325328
no, just juice. I followed chef john's recipe- https://www.allrecipes.com/recipe/242352/greek-lemon-chicken-and-potatoes/

Home made pizza. I use an electric pizza oven on full heat, with a 5 day cold fermended dough. The sauce I make myself. It's very basic, just crushed tomatos, finely chipped garlic and chili, and some salt. I don't even cook the sauce beforehand. Mozzarella and parmesan on top. And an egg.

>>11327285
>>11326614
You're a whiny, tryhard, undertalented faggot and no one on this board wants to be lectured by you. Take your personal blog and all your pictures back to the place from whence you came.

This picture isn't great, because it's too darka nd shadows, but it's lamb steak which I cooked whole in the oven. Also cooked mixed root vegetables, like beets of various kinds, (and onions) in the same oven, and fried tomatos as well. I think the sauce came from a bag of powder sorry :D

>>11328630
Mmmm, egg on pizza. We do this with our leftover pizza slices in the morning. Delicious.

>>11328638
Forgot the picture.

pecan pie

no knead bread

>>11326008
i dont bake because baking is for women and fags but even my baker friend says some crusts are just better off bought, like flakey shit you might as well just buy already made. its like with pasta, its almost not worth it ever to make yourself not unless you want full control over a dish

>>11328459
they make the salad watery. i don't mind it too much myself but i take them out sometimes, usually when i'm cooking for others

>>11321342
I didnt make the sausage but i made the kale and potatoes

does bread count?

>>11325265
Maybe not a Ribeye but a Tri-Tip roast is a bit flatter and you can totally do that. Rub with seasoning, sear 3-4 mins each side in cast iron pan and then toss pan in oven at 450F for like 15 mins.

>>11321424

>>11328764
>Is bread a food?

Spinach, eggs, chorizo, parmesan cheese.

>>11324886

if you didn't do it, next time reverse sear the steak by baking it in the over first then pan sear for a crisp crust.

>>11325416

I know it sounds like effort but if you buy a balloon canister you can inflate the bird to separate the skin from the meat

I wanna post my food but I cant take nice pictures, what to do ?

>>11328608
>>11325268
>took too much effort
boil pasta
dain it
put it back in pot and heat some more
add cheese and egg
stir it until the cheese is melted and egg is not raw.

>>11329070
I do this with nitrous oxide and live ducks.
I wouldn't say my way is easier necessarily but I still recommend it.

Made sausages

>>11329728

>>11329737

>>11327138

Jesus they look good. Recipe? Effort involved? I always found baking to be a son of a bitch.

>>11328614

Burned the apples a touch there my dude. Is it just apple on apple or is there some frangipane underneath? That tart case looks on point.

>>11328630

No herbs or freshness... idk man seems like a waste to age and ferment the dough then do nothing too special with the toppings.

>>11328771

If you really made these then hats off. They look proper.

>>11329032

And the filthiest oven I've seen a normal fag have. You're either old and lazy or old and live at home still so your parents are giving up on life. And your "dish" is pissant. Loser.

>>11329728

So did you actually season them or is it just ground chuck? The links look loose but the fat to meat ratio looks right. Just seems you've added nothing to season the meat.

>>11321342

Is some of the meat grey? Why did you use cheap cage eggs and leave the partially grown embryo on the yolk? Why is your plate a fucking mess? Are you trying to impress GRam with how rustic it is? Are you seriously serving it with tinned baby beets? Fucking plastic everything including your dish rack and mccormicks... are you Kay from cooking with Kay? Or just a huge fan of hers?

>>11321519

Just put some stodgy rice on a plate with no seasoning and overcooked scrambled eggs that are in no way an omelette but ESPECIALLY not a Japanese omelette with basic asf wilted bok choy that looks like shit and some store bought kippers I'm passing off as home made unagi on top of my poorly cooked everything.

Haha you must be a millenial for wanting praise for this retardation.

>>11321535

I vomitted in a bowl once too. Feel better x

>>11330052
Nice projection, kiddo.

>>11330052
All covered in tinfoil m8. I throw away once every 2-3 days and I only have to clean the edges. As taught by my boomer parents.

>>11330060
Added salt, pepper, hot paprika, cayenne and fennel seeds.

>>11321560

Considering you find this to be a complete meal you must suffer severe autism or depression. So I'm actually going to say good stuff and keep pushing forward. Tomorrow will be better... unless you're autistic, then it's a coin toss.

And if you're a troll, you're a shit one. Way too much effort. Waaaaay too much. And no result.

>>11321575

Hi people, I'm back cooking again. Today it's sausage and chips. Downies are funny. Buy my merch.

>>11330060
>just ground chuck?
I'm pretty sure you got the animal wrong.

carnitas, tomatillo-cilantro sauce.
>>11329211
If the food looks good picture quality won't matter.

>>11326552
it's an omelette you faggot

>>11330098

Yeah no, clean your oven you disgusting turd.

Denial and deflection. Language of the millennial poster.

>>11330102

Yeah, the one thing i loved about my migrant mum is she never taught me lazy turd shit like that. And unless she taught you where to by old wog china, you still live at home.

>>11330104

Nice, sounds delicious.

>>11330120

Looked like beef to me at a glance and I haven't looked again, so I'm happy to be corrected. That flavour combination does sound more pork oriented. Can you comment OP?

>>11330325

He says unironically while posting after grog bog in a pan.

>>11322484
You can eat whatevwr you want, just don't look that enderman straight in the eye.
They got a thing about being seen by fellow autists.

>>11327737
bulking? if you were really bulking that wouldn't be ice, it would be ice cream (at the very least frozen fruit or something) and you'd have thrown at least a few tbsp of peanut butter on there

fine dining chef here

i have fun on banquet days

>>11325919
lemon in a beef stock?

>>11330993
You have never chugged a thousand calorie shake. The ice massively improves the texture. The peanut butter sandwich with a glass of milk comes about an hour after that pic.

>>11330019
Yeah I left it in the oven a bit too long because I wanted to see what lightly burned edges would taste like. The filling which was basically a really sweet chunky apple sauce, cooked apples and brown sugar and brandy and butter.

Sous vide Turkey and cranberries I made last year. The stuffing sucked.

>>11331083
looks awesome

>>11325957
I see your chili and raise you this...

Pork roast, scallion mash, pan gravy, and sauteed asparagus from a few nights ago.

>>11321342

>>11327737
Well, carry on with your bulking faggot then.

>>11330043
aye, worked as a pastry chef for the past two years

>>11331083
No you're not

>>11325931
Is that knife am f.dick ?

>>11327694
That's what I did, I feel it adds more flavor but could be placebo.

I also reserve the seared thyme and garlic to make a sauce for the steak as well with the pan juices + sous vide bag juices.

>>11326027
Oh God that looks good :|

>>11328646
Oh wow that looks amazing :|

>>11332173
>>11332282
Oh dang nice posts :|

>>11326293
gj looks wonderful

>>11326293
I love mushrooms

I baked these for the first time. I am really proud as to how they came out, both visually and taste-wise

>>11332585
good job

>>11331194

Slop in a bowl

>>11331203

Slop in a plate.

Why would we be impressed?

>>11331148

It's almost like you didn't roast the stuffing with the bird or something

>>11321342
>hope solo.jpeg

>>11321519
weeb

>>11328657

Oh my god that looks amazing. Favorite pie. What happened to that one part though?

>>11321560
based

>>11325888
cheater

https://www.youtube.com/watch?v=F4Cm75Qvk4A
https://www.youtube.com/watch?v=0smDhdzqXu8&t=298s

>>11325888
based i never eat out steaks now

>>11328771

>>11321342
>food you made

You slapped a bunch of raw shit all together and called it a day. Hardly something you "made"

>>11327285
>>11326614
Good lord, you sound like the most insufferable person I've ever seen

>>11336458
Wait, anon sounds like someone you've seen?
How high are you right now?

>>11332585
Those are nice. The only way you could improve it is with a Lye bath but that's going pretty hard-core.

I just finished eating this while documenting it in another thread.
Tendies and toppers with coleslaw on the side. My apologies for the terrible lighting.

>>11336458
I know it's already been covered, but it's pretty funny that the idiot didn't even have a basic understanding of the dish he was attempting to hand down wisdoms about.

>>11336725
Oh look, you're back, acting like a fucking weasel because you know you humiliated yourself.

>>11336784
I wanna make fun of you but this whole thread is full of Americans reheating freezer aisle shit and thinking they're spartans.

for me, it's vegan pizza

>>11336784

No one cared in the other thread, no one cares here. Bye.

>>11336800
You don't want to know MORE about these fucking amazing things?

>>11336805

Stupid cuck. No one caresssss. Your attempt to millhouse toppers into a meme has failed. Fucking move onnnnnn.

>>11336809
Never, you faggggg. Toppers are amazinggggg.
You type like some retarded kid from Tumblrrrrr.

>>11321342
Mashed potatoes, a simple dish for a simpler time. Fills you up, makes you warm.

>>11324823
Um

If you run the herb through hot oil/butter/what have you and place it on your food the flavor will gradually move into it. It's very subtle and very delicious

A paella sort of thing. Cooking the rice in the oven dish is much better than just boiling it separately. Stews in the juices a lot more.

>>11336875
if you think users on /ck/ understand cooking you're expecting far too much

>>11336832
I hope that's just the intro. the anime sucks but the intro has a nice song

>>11321560
Looks good tbqh senpai

>>11332585
How did you prepare them and why are some of the sides so white?

>>11325893
Looks great :)

>>11332316
Yes

>>11321342
I think you forgot to cook your meal anon

Pork tongue in hot tomato sauce.

Chicken hearts, rice, mushrooms. Was gonna make a risotto, but got lazy. Not pictured steamed broccoli with lemon/butter

>>11337333
i don't normally care about post numbers but that's a pretty elite one

>>11337394
What nationality is that and what's it called? I want to look up a recipe for it.

I call it he pizza cheeseburger
2 frozen pizzas as buns, added mozzarella in between

>>11324829
ok this looks great, whats inside?

>>11325893
What are those pastries called again?

>>11325054
Did you use chef John's recipe? That's where I first saw it, and it is delicious!

>>11325959
I bet it tasted great

>>11325982
cute!

>>11336809
Rick and Morty fan detected.

It's just a tomato bisque.. but it tasted really good. Like the stuff you get in the restaurant.

>>11337101
Honestly feel sorry for people who aren't able to appreciate Evangelion.

>>11321562
>>11321545
Lel ass blasted autist

>>11321519
>>11321554
It's good if you took like 15mins to make that.

Also you're wrong. People do make unagi. And even precompleted unagi varies greatly on final prep. Just nuking it or steaming it is different from a Broil or grill. Next time.

Steam the veggies in the rice cooker. Throw the eel into an oven (confection works pretty well if you're doing single portion) on a low heat. Then work on making a less shitty egg or w/e side you have. Then when you're done switch it to broil (might want rub a bit of oil on top depending on how big your minioven is). Plate the rest of the stuff and take out the broiling eel last. Massive improvement and could be finished in like 5-15mins.

>>11334339
part of the filling leaked thru the bottom and caused a weird bubble to form

>>11321342
i'm a world class chef righ there.

>>11337897
Yes I did and yes that recipe is delicious

>>11321575
you're supposed to get the fries and the sausage out of the pan/fryer once their done.

this is litteraly a cancer bomb on a plate.

Fried chicken is always a simple crowdpleaser
Pic related are the breasts turned into burgers and some onion rings on the side
There are many nice things in this thread, good job anons!

made some brownies that are hugely disapointing, they are fairly dry, i took them out 5 minutes before the recipe called for but i think i need to cut that by another 10 minutes maybe, and i think it needs more or less of some ingredient too, whats the key for keeping brownies moist?

>>11327823
but... i see a banana

>>11337706
yorkshire pudding?

>>11330970
I never though I would laugh so hard at this.

>>11321424
fuckin hell

>>11339511
It's usually 2

>>11321342
You start

Carrot cake with cream cheese frosting and walnuts

>>11328751
what kind of sausage is that?

>>11337001
cute

Some rice and a can of tuna.

>>11336832
based

>>11341203
What the fuck anon.

>>11341212
Here's your bowl anon.

>>11341220
Ah, a 4chan filename. I'm glad you're not that terrible person anon. That looks dreadful.

>>11329024
well?

>>11341458
Nah just used that take picture thingy in 4chan when taking a picture of it and it didn't save it on my device so i had to download it

Just pulled these mini ciabattini dinner rolls out of the oven. Made 335 of them today.

>>11340553

Hell yeah - carrot cake is best cake.

my first cake. :)

>>11341553
That's a lot of ciabbatinis.

>>11341158
ty

>>11341597

Yup. Trying for a new client. Now I just have to convince him they're worth twice what he was paying for his old dinner rolls.

>>11339554
>yorkshire pudding?

Thanks mate

>>11331901
>>11331909
>>11331927
Awesome

>>11336832
Absolutely based

>>11325963
Anon, can you post a recipe for this and/or any other recipes with these cuts of meat?

>>11325416
what is this why is everything so small, I feel like I'm having a stroke

>>11344241
try putting your face really close to your screen

>>11325753
>>11325845
I was thinking about trying a corned beef pot pie. Not sure what to do for the sauce though.

>>11321519
JUST SAY EEL

Blueberry pancakes.

>>11344368
looks undercooked mate

>>11344374
Just how I like it, with a bit of crisp on the ends.

>>11344283
but then how will people know that he's an insufferable weeb?

>>11344241
It's a normal sized duck; my friend probably just used whatever portrait lens was on the camera.

everything I cook looks like shit but tastes great. I suppose this is the least grim looking pic I have

>>11344419
>not using white muffins

Hans you goof'd. I'd still eat the fuck out of these tho

Baked pumpkin and buttermilk donuts. I was surprised when they turned out tasting really nice and not being fucked up in some way.

>>11344989

They're pajeet muffins dumbass, that is the sign of peace in the mumbai slums.

>>11345023
I'm very sorry Pajeet. :^( Checking my toilet privilege right now.

Japanese curry with rice

>>11344368
Aren't they supposed to rise?

CUM

>>11321342

>>11345080
look at all that bread bitch, you have all that bread, i'd shove all of that bread up your ass you really like that bread

>>11345080
is that a clothes pin?

anon do you wear bread for outerwear?

>>11344241
>shitting on the only poster in the thread who can take a photo as opposed to all this unappealing iphone shit

>>11345247
Don't you ever hang your bread out to dry? You can't use an electric dryer or it'll toast it.

>>11325909

Big mama wants a word with you .

>>11325952

Nice i want some cake know.

>>11321575
Mum?

>>11338710
Is this what they serve in euro prisons?

>>11346130
Obviously breakfast is a bit of a letdown but everybody expects that, even in classy business hotels.

Goat cheese and spinach quiche.

>>11346333
I don't mean to alarm you anon but there's maggots all over your food

>>11346130
No, euro prisons serve frozen bread with cheese and microwaved nasi goreng that's still frozen in the middle.
At least it was for a short while.

>>11321519
That omelette looks like shit

>>11346406
Britain isn't Europe. Go back to your trash island and die there.

>>11346356
Lol those are slightly toasted sesame seeds. There's sumac too.

>>11321342

>>11347310
Beef steak strips in sweet and spicy sauce.
Made with beef broth, madame Jeanette peppers, habanero, cloves, aniseeds, lemon and orange slices, brown sugar, soy sauce, onions and fresh mint.
Absolutely wonderful

>>11321424
Based.

>>11346687
This was in The Netherlands though.