/ck/ - Food & Cooking

>>6158437
>find the only french perosn you know. even "kind of" french works. just french enough that they like it
>acquire thick bread, preferably whole wheat and dense
>prepare egg, sinnamon, salt, nutmeg, coconut slivers, crushed pecan
>get that shit thick enough to gloop onto bread
>pour in pan
>stuck the bread into the pan until all the egg is covered and absorbed. let sit and soak for maybe one or two minutes, but no longer
>fry on pancake pan
>top with seasalt, maple syrup, strawberries cut small and a drizzle of honey

my fuckin sotmach man

ok im gonna try this with what i have on hand, will be surprise if turns out very good

step 1 gather ingredient

bread
milk
butter
cinamon/sugar
vanilla
egg

>>6158793
mix the vanilla and the cinnamon together before adding to egg milk. The cinnamon will disperse evenly.

>>6158793
>asiago cheese sourdough
>sweet french toast

>>6158811
https://en.wikipedia.org/wiki/Monte_Cristo_sandwich
shhhh

>>6158793

You'd better do this...
>>6158806

step2 melt butters

1 for pan for cooking french toast 1 tbsp
1 for melting mix egg and stuff in 1 tsp

step 3
egg

this will go on bread

step 4 beat egg add ingredient

almond milk to stay vegan
no plain cinamon, so use cinamon/sugar
put vanila in cinamon according to thread recommendation

mixing all together in bowl with egg

step 5
final prep before cook
bread cut
pan butter
egg dip in dipping bowl
cooking ready

step 6 cook time!
soak bread in egg stuff
2 minute each side at medium low heat
use up bread and egg stuff
put on plate to cool/serve

I'll give mine a go on Wednesday when I actually have time. Nice to know that the first week is something I can actually do.

step 7 eat/relax

what was learned today:
almond milk a shit for cooking
forgot to add little salt
should have made bigger serving, was still hungry
maybe more spice too, or maybe lack of salt and non-real milk gave less flavor

otherwise first time making french toast, feel good that i done it now

>>6158468

what the fuck

>>6158891

>beat egg
>almond milk to stay vegan

>>6158891
>egg
>vegan

Should have fried it in bacon fat to stay vegetarian

bump

I was wondering when this was gonna pop up. You said 'Sunday,' not 'almost 'Tuesday.'
I'm fucking Swiss, m8. We get very uncomfortable if things don't run like, well, clockwork.
Anyway, I made my brioche, OP, as promised. I'll cut off a few slices, let'em stale overnight, then cook up my French toast Wednesday.

I don't get it, is this taking the place of the annual /ck/ challenge that starts next month?

>>6159884
OP here, whoops didn't account for our Asian and European counterparts, I'll post the threads in advance taking that into account now, sorry.

>>6159917
>I don't get it, is this taking the place of the annual /ck/ challenge that starts next month?
No, this will go all year. Also it's partly more for beginner cooks in a way too as one week is simple dish and one week is fairly open to interpretation, with the other week being more difficult specific dish.

Also this is more casual than a 'challenge' or 'competition'


>>6158793
>>6158850
>>6158861
>>6158891
>>6158953
>>6159002
>>6159019
Nice to see one poster so far, good job even if it is a little odd to use cheese bread....

>>6159975
Even for America, you were a day late.

see >>6158437
> 01/19/15(Mon)12:31:44
That's not Sunday, OP. Not Sunday at all.
Are you a melanin-enriched individual? You seem to be running on coloured people time.

>>6160010
...since for some reason you choose to bring the level of discourse down I'll point out that in the previous thread I didn't specify Sunday as a hard start date:
>>6146904
>Also Monday-Sunday for each 'week' timeframe
>>6147289
>We might as well start on Sunday/Monday and just have it pick up steam from there

If you guys so desire I can attempt to start it at a specific hour and time each week? Like Morning or Evening GMT Sundays? or Mondays?
With the tri-weekly rotation we certainly have lee-way in where to put the dates and can have overlap of a day or so if desired.

>>6160045
Well, the thread pruned before I was able to check it again and without having something to click to, I wasn't able to access it. I guess I stuck onto Sunday because I was so excited for some OC. Anyway, Wednesday, I'll have some French toast from homemade brioche for the thread.
You should take it as a compliment.

>>6160045
OP, don't let the autistic people on this board derail the thread before you even get started. You set the rules, and the trolls will either fall into line or eventually give up. You will NEVER please everyone, especially on 4chan.

>>6160059
>You should take it as a compliment.
That should be right after the 'being excited.' You should take it as a compliment that I was so excited for OC that I latched onto Sunday.
It makes me happy that the thread is here tonight, though.

>>6159975
>it is a little odd to use cheese bread....
See
>>6158826

>>6159884
Nice to find a fellow Swissfag on /ck/.

Literally Reddit: The Theme

>mfw /ck/ cant even make french toast properly

>>6161655
soon...

just saw this thread, going to make some bread tonight to use tomorrow for some good french toast.
Will post pictures of bread later.

>>6158437

I made some kind of weird ass bastard french toast sticks due to munchies.

Whisked an egg and added an equal amount of whole milk to the egg, until frothy

Stirred in four tablespoons of stevia powder, a cap-full of almond extract, and some cinnamon

Stirred in 1:3 ratio of wheat gluten:soy flour until batter consistency

Microwaved in a bowl until solid

Sliced, coated in butter (and let soak), and then pan fried in coconut oil until brown

Drizzled on butter and ate

Didn't come out half bad for something where I wasn't quite sure what I was making.

>>6162875
that seems like a helluva lotta steps and work for the munchies

although kudos to you for thinking up something really innovative that worked out in the end

>>6162875
What are you even doing on this board? Jesus

I tried this deal out. Had some sour cream (that I got for free!) and some old strawberries in the freezer, so figured i'd try to use up those things.

Mixed up eggs, sour cream, a tiny bit of milk, butter, sugar.
Soaked some cheapo bread in it. Let it soak for about 6 minutes or so, so it got really saturated and hard to keep together, had to treat it very gently.
Meanwhile I microwaved some of the frozen strawberries in a mug and mixed in some sugar.
Then fried the french toast in a mix of safflower oil and butter (was afraid that it might have been too hot for just butter alone) for about 5 or 6 minutes a side.

>>6164564
And then ate it with the strawberries on top and a bit of sour cream on the side. It was pretty good, I thought maybe it would be too dense since I soaked up so much egg mixture, but the texture was light enough. So hey, sour cream, not bad. I probably could have used less or no sugar in the strawberries.

>>6159019

You didn't use enough batter/didn't soak it long enough/didn't cook it long enough. That shit just looks like toast.

>>6164583

This looks good, would eat. Probably skip the sour cream though.

>moved into college this week
>mfw no kitchen

Fuck it I still want to participate somehow

>>6164613
see
>>6158861
He used one egg for two slices of bread.

I generally use 2 large eggs for two slices of bread, but I don't put all that fancy spices and milk and shit in there so I'm not saying I'm better. Pretty good for a first time.

I might try it with cinnamon next time I make some.

>>6164628
get a camping cook set

>>6164628
get a hot plate

>>6163804
>that seems like a helluva lotta steps and work for the munchies

When I get high, I tend to treat my kitchen more as a laboratory than anything. Just the act of preparing food seems to help, sometimes by the time I'm done I'm sober and not hungry anymore, so I just throw it out.

>>6163900
It tasted good, no fucks given.

>>6164583
Best so far

That 'vegan' one is a joke, right?


Anyway, I might make one later in the week.

Hi thread. I'm >>6159884
I made my brioche French toast. It's good, but I was really shaky taking pictures (so they look all blurry) and, due to shakiness, I couldn't plate it just as I wanted. I wanted to form these apple shavings I made into florets but Parkinson's fucks me up.

I am not pleased with the look, but the flavour is phenomenal.

Still interested in photographs?

I made cardamom-and-vanilla French toast with shaved apple and an oolong-tea-and-lavender honey-syrup.

>>6165700
>Still interested in photographs?
of course!

>>6165711
>>6165700
K. Gimme a sec to upload the pics from my phone to my online thingy to my computer to this thread.

>>6165758
no pics? T_T

>>6166515
>>6165758
Internet went down a while. Posting now.

I beat together the following to a uniformly yellow colour:
• 1: Sugar, maybe about 2 tablespoons
• 2: Vanilla essence/vanilla extract, maybe about a teaspoon
• 3: Yolk
• 4: Whole egg
• 5: Fresh-ground cardamom seeds (yield from four pods)
• 6: Whole milk, maybe a quarter cup

This is the brioche I baked. Notice the notch marked in the top. That's half my breadknife's width, so that I get fairly uniformly even slices. I'm a tad obsessive about uniformity, standardisation and things of that nature.

In the back, the slices I cut far earlier and allowed to go stale are soaking up the egg-mixture.

While the stale brioche slices are absorbing the egg mixture...

>>6167079
... I mix 30g of honey (it's cold out and the honey has crystallised) with 20g of water...

>>6167086
Forgot to attach the pic.

>>6167079
>>6167086
... brought it to the boil and...

>>6167104
>>6167091
>>6167079
... added this mixture of dried pearl-shaped oolong tea leaves and lavender flowers...

>>6167107
>>6167104
>>6167091
>>6167079
...directly to the honey syrup, stirring it in and allowing it to steep so as to infuse the syrup with floral aroma.

The pictures I took next, where I fried the slices in melted butter were too shaky. They looked like someone attached a photocamera to a seal's head, set it to snap pics automatically, and allowed said sea mammal to flop about a kitchen as it pleased.
Parkinson's is a bitch. I shaved some apple, too, and wanted to form it into apple florets, but was unable due to the shakiness. Instead, I did as shown, arranging the shavings flat upon the plate. Looks like shit.
Topped with some grated butter (freeze some butter and run it through a rotary cheesegrater) and the syrup.
Everything was delicious.

>>6167122
Here's another shitty picture of horrific plating.

>>6167125
>>6167122
And another embarrassingly terribad photograph for good measure.

If anyone'd like the recipe for my brioche, ask and ye shall receive.
Baking a small milkbread today (420g of dough will yield about 350g or so of baked bread, which is pretty tiny, really), if anyone would like that recipe instead/as well.

>>6167110
Damn, this french toast got fucking fancy.

Just finished mine up, it's 3am here in Ausfailia, so I'll upload pics tomorrow.

>>6167130
Thank you. I wouldn't go so far as to call it fancy, though. Definitely uncommon, at the very least.
Thanks all the same. Apologies for the photo quality.

>>6167129
how did it taste?

sounds really good

>>6167107
>oolong
Neat. Could you taste the tea in the final product?

>>6167263
Thank you.
It was absolutely delicious. The cardamom paired well with the flavour of honey and lavender and the oolong provided a pleasant backnote.
My original idea was apple/honey syrup with vanilla-raisin French toast, but it evolved somehow into this one.

>>6167267
Thank you.
Yes, the tea flavour was there but not pronounced. I relegated it to a supporting role rather than a starring flavour.

I think it helped to balance the sweetness of the honey syrup and sugar by providing a slight bitter edge. The flavour wasn't at all bitter because the honey was the stronger note, but it provided a hushed backing harmony, something you'd notice were it missing but don't pay much attention to when it's there. A good supporting role.

>>6167275
pretty sure youve won against what little competition there is :p

>>6164583
Will definitely have to try sour cream french toast.

>>6164583
>>6168985
In fear of sounding like Randy Marsh, may I suggest creme fraiche? It's ever-so-slightly less tangy than sour cream, and has more body to it.

Not to mention when cooking with it, it doesn't curdle or separate.

https://www.youtube.com/watch?v=Z-635txQuig

>>6168998
>https://www.youtube.com/watch?v=Z-635txQuig

man he has a good talking voice

Well all, this week is almost over, few days left to get your posts in for this week of French Toast.

This next week coming up is the more complicated specific dish, this time being Eggs Benedict.

>>6170293
What day does the next challenge start?

>>6170335
>What day does the next challenge start?
Well first, this isn't the /ck/ challenge as that is something different, this is just a friendly shared cooking thing among the board.

Depending on your local time the thread will be starting Sunday morning or night. So you could make it Sunday and post the pics when the thread goes up.

>>6170335
>>6170419
FYI, unless things go bad on my sad (but I think I've fixed the big issues) the /ck/ challenge should be firing up on March 4th.

Nice weekly thread OP! I don't have time to cook along right now, but I'm monitoring and it looks good :-)

>>6170564
Thankyou for the compliments indeed. I as well look forward to seeing this year's /ck/ challenge.

>>6162875
Burnt toast...

>>6164583
Interesting...

>>6171299
wat

>>6163804
>>6165504
lol are you me? I will prepare the most elaborate meal, get more high while its cooking and end up taking one bite and giving it away. I hate reheating food for the most part.

>>6171299

Is that a pledge pin on your uniform?

irl he used to own a restaurant. Not sure if he still does.

>>6167261
sorry about the parkinson's

OP here, just declaring the winner for this week.

>>6167063
>>6167076
>>6167079
>>6167091
>>6167104
>>6167107
>>6167110
>>6167122
>>6167125
>>6167129

The skill and technique and flavor combinations are all there. If you're around it's up to you to decide the simple dish next in the rotation for 2 weeks from now.

Honorable mention I feel goes to:

>>6164564
>>6164583

Looks taste.


Winner of stoner creativity:
>>6162875

Very intriguing indeed.

last bump