/ck/ - Food & Cooking

The theme of Round Seven is...

"Stuffed"!

Anything that can be stuffed into anything. for the sake of arguments any technique that somehows shoves something into something else is fine, as long as we can distinguish the stuffing from the vessel.

While you're perfectly welcome to make a large spread of food, please make sure there is clearly a "main dish" because that is what people will be voting on.

Two persons will be eliminated after this round.

>>6420043
Copypasta Scoring Format for Lazymodo

Presentation: /5
Originality: /5
Appeal: /5
Challenge Goals: /5
Total: /20

>>6420041
Winner of last round was Ciabatta !Wur2iJ/O4M.

Please get in touch with me for your prize.
buubleburst.challenge [over at] gmail.com

>>6420053
And the scores before anyone ask.

>>6420043
>any technique that somehows shoves something into something else is fine
I have some ideas about what to do with a banana.

>>6420059
Thank you. Sometimes I'm afraid my little jokes go unread.

good theme, wish i hadn't missed the first 3 rounds, i love stuffing shit

>>6420067

I know, dang. Thought the same here

Bump

I once stuff some frozen berries into a grills vagoo, she said it felt good and It tasted pretty ok.

>>6420062
>Sometimes I'm afraid my little jokes go unread.
Never! But we fans would appreciate it if you posted some instructional gifs. :-)

>>6420206
>>6420067
yeah, looks fun but wish i hadn't missed the preliminary rounds

>>6420067
>>6421408
Join in, cook something anyway

>>6421420
Fuck you.
>420
WeEEeeEDd

Bump

Bamp

previous thread archived, i tried making Sayu's entry
if you can get over the smell it tastes surprisingly good
it's not a bad smell but it's really confusing

>>6423738
I don't doubt you, and from googling it looks like it's actually a thing, but I still cannot accept it.

>>6423738
>>6425178
banana and ice cream?
I don't see anything unusual.

>>6425178
What's wrong with that? it's essentially a deconstructed banana sundae.

>>6425207
>>6425210

it's got cheese on it

like pecorino or some shit

>>6425207
>>6425210
Probably because there's cheese on top of the banana.

>>6423738
Mind if I ask what cheese you used? I might try it this weekend.

>>6425234
>>6425235
That doesn't seem bad at all, it could probably work very well if you use the right kind of cheese.

>>6425245

well yeah cheese is a pretty broad subject

>>6425235
Sayu used grana padano, i used parmesan
he also said edam and cheddar work too

the banana's pan fried with butter first btw

is it just me who can't see the link to this thread on the blogspot?

>>6426066
fixed.

i was going to make a big pretzel stuffed/threaded through a veal sausage but i overstuffed and ripped it
i'll make a different entry later but i didn't want this gem to go to waste

>>6427251
...you were going to stuff the pretzel through the sausage?

forgive me if I missed the point here, but wouldn't it make more sense to stuff the sausage through the pretzel/dough?

>>6427254
i was going for originality points

>>6427251
And here, class, is a model of your stomach, small intestine, and large intestine.

bump. It's the week-end get some of those entries cooking:-)

attempted some mozzarella-garlic butter stuffed chicken breasts

>>6428510
they were alright but the garlic bread was the real star

bout half a stick mashed up with a bulb of garlic chopped into chunky bits and whats left of my dying parsley plant

the chicken breasts were pretty small and fiddly so i couldn't stuff them very full

>>6428510
and you wrapped it in bacon and boiled it why?

>>6428522
cos im english now innit

i did roast it at pretty low heat because i didn't want it to dry out, and it stayed super juicy and moist

just... chicken breast is kinda boring
i shouldve used pork

>>6428529
>low heat because i didn't want it to dry out
That's not how heat works.

>>6428535
cool

>>6428529
That looks a bit pink, but i am paranoid with chicken. Other then that nice flavour combo :-)

>>6428535

yes it is

Three days left, zero entries posted. Come on guys. Me so hungry.

>>6429350
i used my trusty digital thermometer to make sure it reached a minimum of 74C on the inside

it was delicious, homemade garlic butter is just amazing

bump

>>6429875

> to make sure it reached a minimum of 74C on the inside

that's pretty fucking high

>>6429875
I figured as much. It'a just a paranoid reflex

46 hours left, zero entries so far. :-(

>>6432522
Not surprised. This year has sucked balls. Poor Bubbleburst, she's done so much work for this shit tier turnout.....

Ciabatta, if you're out there, your prize should be well on its way to you.

this is my first time going through a /ck/ challenge thread but do most people try to take shitty photos on purpose or do they just not know how to take a photo?

>>6432522
I'll get mine in tomorrow. Surprised no one posted over the weekend though.

>>6432588
Looking forward to it.

>>6432622
I kind of feel like a retard taking timestamped pictures of my food around other people for an internet cooking challenge. Especially when I take like 15 different shots from various angles.

Shit, hopefully I can get something in this week, too damn busy, grandparents 50th anniversary, mothers birthday, 2 uni assessments are already late.

>>6432906
The way things are looking right now, you could stuff a hot dog into a bun and still gain enough points over the no-shows to survive the round.

>>6432522
Working on mine today, first day off work. a lot of posts seem to show up on the last day so i wouldn't panic yet

Gonna work on mine tonight, hopefully it'll work out. I've been feeling so lazy to cook these days.

>>6423738
>tfw someone attempted your recipe

>>6427251
You should post cook along threads to show us more of your molestation based cuisine.

Vegetable stuffed tofu.

>>6433777
Recipe please.

>>6433826
Vertical incoming in a bit, installing gimp

>>6433835
Cool. I've been looking for a good tofu recipe. It's too cheap and nutritious to ignore.

>>6433837
I'm dumb with these photo editing softwares

>>6433958

why do you people re-invent the wheel? there's cookbooks you know.

>>6433958
Looks good. Might try to make a variation of that with a gram flour batter. Getting extra firm tofu and sauteeing it for 1-2 minutes should do the trick right?

>>6433974
If you can make the skin firm enough, sure. Deep frying would be better IMO.

My mom makes a meat stuffed version but it was open and not battered at all, and the tofu is not pre-fried.

happy monday all!

here i have cranberry and goat cheese stuffed ravioli with crispy fried shallots and a brown butter sage sauce.

vertical incoming, working on it now.

>>6434127

>>6434219
that ravioli looks thick as fuck, did you roll it by hand or use a pasta maker?

>>6432906
>>6432917
I could expend this round to wednesday at noon? And post the new one wednesday evening? So we can get some votes in?

>>6434127
Did you get your prize?

>>6433961
It is showing his entry and creating OC for the board.

*****
Attn Pyewacket : sent you an email.

>>6434219
looks gud except the pasta is way too thick. need to spend some more time rolling it out or invest in a pasta maker. once you pan fry or boil those bad boys it's gonna be like eating a leather shoe.

>>6434219
also generally, the idea with a brown butter sauce is to baste whatever you're cooking in it. if you had boiled the ravioli's till a little bit before al dente and then gave them a quick saute in the brown butter it would really make them pop.

keep it up though man. i'm by no means a pasta expert but i've had my hand at making them and they're incredibly difficult.

pic related-one of the first times a m8 and i took a crack at ravioli. it's ground pork, red pepper and chanterelle mushroom filling with a gorgonzola cream sauce/balsamic reduction.

even there you can see how thick the ravioli was and it kind of ruined it. flavor was on point, but the shit was just too thick

bump

Sorry to be letting the side down on participation. I was quite excited about this round's theme too, but I ended up being away every evening. Trying to get something in for tomorrow, but in the mean time here are a few ratings.

>>6433777 (Sayu)
Presentation: 3/5
Originality: 3/5
Appeal: 4/5
Challenge Goals: 4/5
Total: 14/20
Do you fry your own tofu? I've never managed to get the texture airy like that.

>>6434127 (fantastic)
Presentation: 4/5
Originality: 4/5
Appeal: 3/5
Challenge Goals: 4/5
Total: 15/20

>>6428510 (Borneo)
Presentation: 2/5
Originality: 2/5
Appeal: 3/5
Challenge Goals: 3/5
Total: 10/20

>>6433777

I saved this but only becos it was OC

>yark

>>6434266
>>6434281

thanks for the feedback anons, I've never worked with/made fresh pasta before. definitely something i am going to work on though. i am absolutely looking into getting a pasta attachment for my mixer after this round!

Mango chutney pulled pork buns with a mango salsa on the side.

The pork was slow cooked for about 10 hours in homemade mango chutney among other things. After I pulled the pork I added the remaining half of the chutney to create the filling for the buns. The end result is good with or without the optional mango salsa.

>>6434235
YES! i got my prize! thank you so much, the books are fantastic!

>>6435269
Here's the pulled pork and mango chutney on their own.

>>643526
Can you post the recipe for the chutney? And the buns? That looks very good.

Just made and ate mine. Vertical coming soon

And now I too am stuffed and am going to have a drink and sleep.

Gran's Easter recipe, with mini rolls because I didn't have enough meat + muh presentation.

Lamb rolls stuffed with ricotta, prosciutto and swiss chard, rubbed outside with thyme and rosemary, on a bed of rucola.

>>6436392

Well, here are some (sort of) pizza rolls, with ham / cheese / tomato paste / jalapenos inside. Filling pic in a second.

>>6435269
God damn, these look absolutely awesome. My entry is like their cousin that was born wrong that you keep hidden from the public eye.

>>6436562
and The Within.

Working on a vertical.

>>6435269
>>6435278
Any chance we could get a vertical of this? I would pay outrageous sums of money to be able to buy these in my neighborhood.

>>6433777
Presentation:3/5
Originality:4/5
Appeal: 3/5
Challenge Goals: 5/5
Total: 15/20

>>6434127
Presentation: 4/5
Originality: 4/5
Appeal: 5/5
Challenge Goals: 5/5
Total:18 /20
This sounds lovely, salty cheese + cranberries. Saving the recipe!
Agree with the anon down there who said ravioli are a bit too thick. I make pasta pretty often(no pasta maker yet) and it can be a real torture rolling it very thin.

>>6435269
Presentation:4/5
Originality: 5/5
Appeal: 3/5
Challenge Goals: 5/5
Total: 17/20

>>6436255
Presentation: 3/5
Originality: 4/5
Appeal: 5/5
Challenge Goals: 5/5
Total: 17/20

>>6436562
Presentation: 4/5
Originality: 4/5
Appeal: 5/5
Challenge Goals: 5/5
Total:18 /20

>>6436564

I'm not trying to be rude or anything, but what exactly do you need the vertical for? You've already seen the finished product. What is is that the vertical will provide you that you don't already know now? It's not a baking recipe, there is no need for exactness, and the finished product makes the procedure rather obvious.

>>6436591
Hi Lavi! Your prize is finally on its way!

>>6436595

>it's not a baking recipe

uhhhh

>>6436595
Verticals are not only for showing the recipe step by step, but they are also for validation that the contestant actually made the dish. Also, that way they can be added to the booru.

>>6436563
Vertical.

>>6436596
I feel like I own an apology to you too, for delaying it that much.
Also, do you by any chance have a vertical/recipe for szechuan style dumplings? It was posted in an earlier thread if I remember correctly, but I forgot to save it.

>>6435269 (Ciabatta)
Presentation: 4/5
Originality: 4/5
Appeal: 5/5
Challenge Goals: 5/5
Total: 18/20

>>6436255 (Chalice)
Presentation: 3/5
Originality: 4/5
Appeal: 4/5
Challenge Goals: 4/5
Total: 15/20

>>6436392 (lavi)
Presentation: 4/5
Originality: 4/5
Appeal: 5/5
Challenge Goals: 4/5
Total: 17/20

sorry i'm really late, i made stuffed capsicum (4 of them)
inside is ground beef, egg, parsley, salt and pepper
i haven't bothered making the vertical yet, i'll try to post it before this thread dies tomorrow

>>6425235
-waits patiently-

>>6428510 (Borneo)
Presentation: 5/5
Originality: 5/5
Appeal: 2/5
Challenge Goals: 5/5
Total: 17/20

>>6432930
is that good or bad?

>>6433777 (Sayu)
checked
Presentation: 4/5
Originality: 4/5
Appeal: 4/5
Challenge Goals: 5/5
Total: 17/20

>>6434127 (fantastic)
Presentation: 5/5
Originality: 5/5
Appeal: 3/5 i don't know, i can't imagine the taste at all
Challenge Goals: 5/5
Total: 18/20

>>6435269 (Ciabatta)
Presentation: 5/5
Originality: 5/5
Appeal: 5/5
Challenge Goals: 5/5
Total: 20/20

>>6436255 (Chalice)
Presentation: 4/5
Originality: 5/5
Appeal: 4/5
Challenge Goals: 5/5
Total: 18/20

>>6436392 (lavi)
Presentation: 5/5
Originality: 5/5
Appeal: 5/5
Challenge Goals: 5/5
Total: 20/20

>>6436562 (quaff)
Presentation: 4/5
Originality: 5/5
Appeal: 4/5
Challenge Goals: 5/5
Total: 18/20

>>6436617
Sure! Here you go. They're easy to make (besides the time it takes to wrap them) and so, so good.
And don't worry about apologizing to me, I know we all have tons of stuff going on besides this, so no worries. I'm just glad you're finally going to get your prize!

>>6436690 (low standards)
Presentation: 3/5
Originality: 3/5
Appeal: 4/5
Challenge Goals: 4/5
Total: 14/20

Is that just GHobo and Spork left to go then? It was all looking a bit quiet after the weekend, but it turned out pretty well in the end.

>>6434948
No, no chance to go to the Chinese supermarket. Never found a good tofu as well here.

>>6436696
Never expected someone to actually do that so it's good. I think I kinda know what you smelled, first time I ate banana with cheese it was just a normal banana with a slice of American cheese.

>>6436564
>chutney
http://www.daringgourmet.com/2013/03/07/indian-mango-chutney/

I used poppy seeds instead of nigella but I don't think either would really change how it tastes.

>pulled pork
http://www.daringgourmet.com/2013/03/18/pulled-mango-chicken-sandwiches/

Use like 3-4 pounds of trimmed pork shoulder instead of chicken and also double the amount of chutney. After it's cooked add a bunch of the leftover chutney and mix that shit together to make the bun filling.

>buns
http://thewoksoflife.com/2014/02/chinese-bbq-pork-buns-cha-siu-bao/
http://thewoksoflife.com/2015/01/milk-bread-2/

Use the "technique" from the first link and the bun recipe from the second.

Just toss the tablespoon of dry active yeast as it is into the mixer with the rest of the stuff. Also don't be afraid the stuff the buns more than you think you can; just make sure the bottoms are sealed well by pulling and pinching the dough together.

>salsa
I like the salsa with it but it's non-essential. I used three small mangoes, half a red onion, some cilantro, and the juice of one lime. Adding hot peppers would be good too.

>>6436917
You are instantly and permanently my favorite person.

>sorry, whoremel

>>6436917
That should read "After it's cooked and you've pulled the pork into a separate container ..."

I probably don't need to explain that but still.

>>6436970
Yeah, I could have noodled out that much. But really, thank you. Knowing exactly which recipes you used as guidelines takes a lot of the guesswork out of it for me.

Looking great so far!

>>6433777 (Sayu)
Presentation: 2/5
Originality: 4/5
Appeal: 5/5
Challenge Goals: 5/5
Total: 16/20

>>6434127 (fantastic)
Presentation: 5/5
Originality: 5/5
Appeal: 3/5
Challenge Goals: 5/5
Total: 18/20

>>6435269 (Ciabatta)
Presentation: 4/5
Originality: 5/5
Appeal: 4/5
Challenge Goals: 5/5
Total: 18/20

>>6436255 (Chalice)
Presentation: 2/5
Originality: 5/5
Appeal: 2/5
Challenge Goals: 5/5
Total: 14/20

>>6436392 (lavi)
Presentation: 5/5
Originality: 5/5
Appeal: 4/5
Challenge Goals: 5/5
Total: 19/20

>>6436562 (quaff)
Presentation: 4/5
Originality: 4/5
Appeal: 4/5
Challenge Goals: 5/5
Total: 17/20

Here's a poached chicken thigh stuffed with herbs, nuts and pork mince, along with some nice sautéed leaves of pak choi.

>>6437593
M E A T
E
A
T

Has everyone posted?

>>6433777
Presentation: 3/5
Originality: 4/5
Appeal: 3/5
Challenge Goals: 5/5
Total: 15/20

>>6434127
Presentation: 3/5
Originality: 4/5
Appeal: 3/5
Challenge Goals: 5/5
Total: 15/20

>>6435269
Presentation: 3/5
Originality: 4/5
Appeal: 4/5
Challenge Goals: 5/5
Total: 16/20

>>6436255
Presentation: 2/5
Originality: 5/5
Appeal: 3/5
Challenge Goals: 5/5
Total: 15/20

>>6436392
Presentation: 3/5
Originality: 5/5
Appeal: 3/5
Challenge Goals: 5/5
Total: 16/20

>>6436562
Presentation: 3/5
Originality: 4/5
Appeal: 4/5
Challenge Goals: 5/5
Total: 16/20

>>6436690
Presentation: 3/5
Originality: 5/5
Appeal: 4/5
Challenge Goals: 5/5
Total: 17/20

>>6437593
Presentation: 4/5
Originality: 5/5
Appeal: 5/5
Challenge Goals: 5/5
Total: 19/20

>>6437593 (spork)
Presentation: 4/5
Originality: 4/5
Appeal: 3/5
Challenge Goals: 4/5
Total: 15/20

>>6433777 (Sayu)
Presentation: 2/5
Originality: 5/5
Appeal: 3/5
Challenge Goals: 5/5
Total: 15/20

>>6434127 (fantastic)
Presentation: 4/5
Originality: 4/5
Appeal: 4/5
Challenge Goals: 5/5
Total: 17/20

>>6436255 (Chalice)
Presentation: 2/5
Originality: 5/5
Appeal: 2.5/5
Challenge Goals: 5/5
Total: 14.5/20

>>6436392 (lavi)
Presentation: 3.5/5
Originality: 3.5/5
Appeal: 5/5
Challenge Goals: 5/5
Total: 17/20

>>6436562 (quaff)
Presentation: 3.5/5
Originality: 3.5/5
Appeal: 4/5
Challenge Goals: 5/5
Total: 16/20

>>6436690 (low standards)
Presentation: 2/5
Originality: 2/5
Appeal: 3/5
Challenge Goals: 5/5
Total: 12/20

>>6437593 (spork)
Presentation: 3.5/5
Originality: 3.5/5
Appeal: 3.5/5
Challenge Goals: 5/5
Total: 15.5/20

Holy fucking shit last minute. Got a new job hours fucked blah blah excuses

I made ravioli stuffed with ricotta, walnuts, and spinach. With a Vodka and chilli sauce. and holy fucking shit verts to come made pasta, stuffing and sauce.

>>6436752
all i could really smell was the parmesan, it confused me because i thought i was gonna eat something sweet, but it didn't smell sweet
but then it tasted sweet ._.
>>6437965 (Ghobo)
how many hours after taking this picture did you decide to post it? it wasn't the 20th anywhere an hour ago
Presentation: 4/5
Originality: 4/5
Appeal: 4/5
Challenge Goals: 5/5
Total: 17/20

I took it yesterday before work then posted today after work so yeah. was gonna post it yesterday but wanted to try plating it differently, wasn't too happy with presentation but time fucked me as always.

>>6437965
few details cause i'm not gna get a vert in tonight. It's 3AM, gotta sleep.

Pasta, Eggs, Flour, salt, oil. knead that shit together, let it rest roll it out.

Filling, Wilt a tonne of spinach with nutmeg, roast of some walnut halves, throw into a blender with ricotta

Sauce, chilli, garlic, onion base. Blended tomatoes, balsamic, dark sugar, about 1/4 cup of vodka plus seasonings.

fill pasta, eggwash seal, boil first fry in butter for a few seconds after.

Sauce was amazing, never made a vodka sauce before, pasta was a little thick to be honest.

>>6433777
Presentation: 3/5
Originality: 4/5
Appeal: 3/5
Challenge Goals: 5/5
Total: 15/20

>>6434127
I was so close to making a sweet ravioli too, dat crimp.
Presentation: 4/5
Originality: 4/5
Appeal: 4/5
Challenge Goals: 5/5
Total: 17/20

>>6435269
Presentation: 4/5
Originality: 3/5
Appeal: 5/5
Challenge Goals: 5/5
Total: 17/20

>>6436255
Presentation: 3/5
Originality: 5/5
Appeal: 4/5
Challenge Goals: 5/5
Total: 17/20

>>6436392
Presentation: 4/5
Originality: 4/5
Appeal: 5/5
Challenge Goals: 5/5
Total: 18/20

>>6436562
Presentation: 4/5
Originality: 3/5
Appeal: 4/5
Challenge Goals: 5/5
Total: 16/20

>>6436690
Presentation: 4/5
Originality: 3/5
Appeal: 5/5
Challenge Goals: 5/5
Total: 17/20

>>6437593
Presentation: 3/5
Originality: 3/5
Appeal: 4/5
Challenge Goals: 5/5
Total: 15/20

>>6433777
Presentation: 3/5
Originality: 4/5
Appeal: 4/5
Challenge Goals: 5/5
Total: 16/20

>>6435269
Presentation: 4/5
Originality: 5/5
Appeal: 5/5
Challenge Goals: 5/5
Total: 19/20

>>6436392
Presentation: 4/5
Originality: 5/5
Appeal: 4/5
Challenge Goals: 5/5
Total: 18/20

>>6436562
Presentation: 4/5
Originality: 3/5
Appeal: 4/5
Challenge Goals: 5/5
Total: 16/20

>>6436690
Presentation: 3/5
Originality: 3/5
Appeal: 4/5
Challenge Goals: 5/5
Total: 15/20

>>6437593
Presentation: 3/5
Originality: 4/5
Appeal: 3/5
Challenge Goals: 5/5
Total: 15/20

>>6437965
Presentation: 3/5
Originality: 4/5
Appeal: 5/5
Challenge Goals: 5/5
Total: 17/20

>>6438119
the colour of your filling is simply fantastic! nice job!

>>6437965 (Ghobo)
Presentation: 3.5/5
Originality: 3.5/5
Appeal: 4/5
Challenge Goals: 5/5
Total: 16/20

>>6436392
Holy shit this looks incredible. Would eat in a heartbeat

>>6435269
Decided to make some weird tostadas with leftovers.

Am I too late to score the rest?

>>6433777
>>6433958
>Sayu - stuffed tofu
Presentation: 3.5/5
Originality: 4/5
Appeal: 3/5
Challenge Goals: 5/5
Total: 15.5/20

>>6434127
>>6434219
>fantastic - ravioli
Presentation: 4/5
Originality: 4/5
Appeal: 4/5
Challenge Goals: 5/5
Total: 17/20

>>6435269
>>6435278
>>6438512
>ciabatta - buns and unscored leftovers
Presentation: 4/5
Originality: 4/5
Appeal: 4/5
Challenge Goals: 5/5
Total: 17/20


>>6436255
>chalice - bicycle inner tube
Presentation: 3/5
Originality: 5/5
Appeal: 4/5
Challenge Goals: 5/5
Total: 17/20

>>6436392
>>6436395
> lavi - lamb rolls
Presentation: 4.5/5
Originality: 4.5/5
Appeal: 5/5
Challenge Goals: 5/5
Total: 19/20

>>6436562
>>6436563
>>6436608
>quaff - pizza rolls
Presentation: 4/5
Originality: 4/5
Appeal: 4.5/5
Challenge Goals: 5/5
Total: 17.5/20

>>6436690
>>6436696
>low standards - orange thing
Presentation: 4.5/5
Originality: 3/5
Appeal: 5/5
Challenge Goals: 5/5
Total: 17.5/20

Much better pictures than previously!

>>6437593
>spork - chicken thigh
Presentation: 3/5
Originality: 3/5
Appeal: 5/5
Challenge Goals: 5/5
Total: 16/20

>>6437965
>>6438119
>ghobo - ravioli
Presentation: 3/5
Originality: 3/5
Appeal: 4/5
Challenge Goals: 5/5
Total: 15/20

>>6437593 (Spork)
Presentation: 3.5/5
Originality: 5/5
Appeal: 4/5
Challenge Goals: 5/5
Total: 17.5/20

>>6437965 (Ghobo)
Presentation: 3/5
Originality: 4/5
Appeal: 4/5
Challenge Goals: 5/5
Total: 16/20

here's the vert
>>6439041
>Much better pictures than previously!
really? what did i do differently?
i made it later than usual, if you're referring to the lighting

missed this one
>>6437593 (spork)
Presentation: 5/5
Originality: 5/5
Appeal: 4/5
Challenge Goals: 5/5
Total: 19/20

Odd, no one has called you out for saying april 21th, or is that a thing in some foreign land?

It's 21st.

Yours truly, American sperg.

>>6439282

That would be great for some stock photo but i bet it's bland, dry and not very enjoyable. That's not how you make stuffed peppers.

>>6439427
>bland
in my defense, it was my first time cooking any sort of meat
i wasn't really sure what i was doing so i didn't wanna use the wrong spices
>dry
it wasn't, if anything it could stand to be a bit drier, don't really know how to do that though, baking with an oiled pan instead of a sheet?
>not very enjoyable
i'll give you that, probably won't try this again

>>6439446
>first time cooking any sort of meat
wat

>>6439282
If you're gonna make them again, add some finely chopped onion, garlic and parsley to the meat, and instead of roasting, simmer for an hour in tomato based sauce. But since you said it's your first time making meat I assume you're a vegetarian and won't be making this again.

>>6439755
>>6439869
been vegan for almost a year, never really cooked before that
i realised i don't like the taste of capsicum unless it's chopped up and added to something else, then i love it
>>6439869
>simmer for an hour in tomato based sauce
wouldn't that make it really really runny after putting them in the oven?

>>6440994
You can reduce it down to the point that it's practically tomato paste, and the meat becomes less like discrete chunks, then everything holds together pretty well. A bit of flour when you're browning to meat would probably make a good fail safe.

>>6442153
Also he can add raw meat, and no need to use the oven at all.

>>6442153
noted