/ck/ - Food & Cooking

Why does that cat like to sit right next to your foods? Do you make him? Or does he just do it naturally?

>>8199292
>that cat
Pls pay Patti the respect she deserves.

>>8199292
m8 she knows that photo shoot time is Patti time, she would not dare hop on the counter, if she sees me with groceries she starts going ape shit and i put her there

https://soundcloud.com/user603261412/01-screwstonians-freestyle-s

btw I probably have one of the largest screw/tx rap collections there is so holler if I could be of assistance

>>8199305
That's so cute. Nice cat.

What were you gonna make with those limited ingredients?

BBQ guy from last thread. Making ramen.

I always think of contributing something like, 60-80% through my cooking. But ah well.

Broke down a chook. Roasted off the frame and the wings. Made a broth from the frame, some dried shitake shrooms and carrot.

Used the wings to make tare.

Fed the small off-cuts and trim to two very satisfied cats.

p.s. my apartment has horrid lighting at night.

>>8199351
noice, pls elaborate on that game pad, did you /diy/? what u play on it?

>>8199325
thx, glad you asked

i pissed a few people off buying the whole stock of habenaros from a meximart, Im going to pickle them, ill probably make some chips and salsa for dinner im feeling muy authentico tonight

gonna do some dishes and get my pre-canning dicker on before i get started

Firm tofu and seven times folded steel.
>>8199359
Madcats SFxT TE, custom art that I had printed, topped with plexi. Mostly Killer Instinct and USF4 (fuck SFV). But I like playing shmups and other stuff on it, too.

Nice lookin' harbenaros. I fermented mine, along with some Carolina reapers. Godlike on eggs.

>>8199359
How do you pickle stuff? All I know is that you use "brine" whatever that is. Care to elaborate?

>>8199360
Miso cooking out in some butter, makes for an amazing, nutty aroma.

It's hard to make things look pretty without a proper kitchen light, but trust me.

>>8199373
Hungry stalker Holly appeared.

Cooking off some chicken leg meat that I marinated in soy sauce, mirin, red pepper and a little yuzu, in the miso butter.

>>8199374
Kitty is curious

Donezo.

Probably not my best batch. Could have cooked more noodles and seasoned the broth a bit harder.

But ah well. Still happy with the result.

>>8199416
damn that looks p dang good, i have actually never had ramen that wasnt 10cents a pack, might need to go find a good ramen joint around houston and see what the fuss is about, i like that they throw eggs in stuff, also fermenting is something i want to get into while peppers are in season still

>>8199365
Im pretty new to it desu, i just google like 10 recipes for anything i do and compare them and get a general idea, im going to do water bath pickling with these so that they have some shelf life, the whole process is pretty simple and cheap, the jars are the most expensive thing ive had to buy

>>8199416
Wow, that looks excellent! Now i want a bowl

>>8199289

looking at the thumbnail I was all like

damn dude, there's a cat in your burrito

>>8199305
pls tell me what are the must hears of the genre?

>>8199434
>>8199436
Shucks guys. First time doing it with a chicken brother rather than a pork broth. Can't say I prefer it. Really could have done with some more body. Didn't put in the work that it would require. Check out Ivan Orkin's book on ramen if you want some pretty amazing insight into ramen, specifically made with chicken. Makes a nice parallel to the recipes you'd get from David Chang and the like.

Also, OP, fermentation is pretty easy. Give it a shot.

How is it in Houston? I'm from Western Australia, but I'm dying to check out the states over the next few years. Really want to check out BBQ at its roots and explore the regional variants, all that stuff.

Cats just got fed. Look at that fucker.

>>8199450
*chicken broth

>>8199440
lol Burrito was on the list of names for the kitter but too many syllables, settled on Giblet(aka: gibbers, gibba jabba, gibbe, gibble gibble, crazy gibby, etc)

>>8199444
m8 that is a hard question, screwed and chopped and tx rap in general is an acquired taste a lot of people cant get into, some actively hate the shit out of it, ill put some more thought into it and get back to this post, ill leave a few oldies but goodies i like

South Park Mexican-Power Moves(chopped by DJ Screw)-1998
https://www.youtube.com/watch?v=ujlFq0s9Z3Q

OG Ron C-Southern's Finest-2002
https://www.youtube.com/watch?v=U12ZdjK3rfE

Swisha House - Choppin Em Up pt 4
https://www.youtube.com/watch?v=1ikWGmcQ7h8

>>8199450
>How is it in Houston?
m8 to be str8 with you, its a decent place to live, especially if a good job market is a concern, not really a tourist spot tho, we have our perks like a lot of decent breweries and good food but if you are interested in seeing some big city shit id hit NY, if you would actually come to tx just for bbq id hit Lubock or Austin I suppose

bout to pluck the stems off these little sluts and give em a wash

Was going to boot this in the other thread but it was near the limit. Mushroom ravioli in brown butter/sage sauce. I've been eating a lot of pasta dishes lately due to work and time, and will chip in here and there. Most dishes are riffs of the same theme.

>>8199525
Get butter happy, add mushrooms sage leaves

>>8199528
Reduce until butter browns, remove from heat, meanwhile have your pasta cooking

>>8199534
Add pasta to sauce with a bit of pasta water, rapidly reduce
>yes I know my stove top is filthy

>>8199539
Until it looks like this

>>8199543
Add a bunch of parmigiana and/or asiago, gently stir until sauce is creamy; plate. ezpz

>>8199525
mushrooms make me nervous but it looks good, also i like your cookware, even the electric stove looks good in stainless wish mine was stainless

these gloves are large and im about to pop em like overcooked sausages, call me fat all u want these are man hands

>>8199598
Good call on the gloves. I made 5 gallons of chili once for a charity cook off, chopped lots of peppers, didn't wear gloves. Then I took a piss, and rubbed my eyes. Wasn't pleasant.

>>8199543
Love me some mushrooms. Very smooth

>>8199604
funny story, it doesnt friggin matter what i do i always get it in my eyes, despite my efforts its in one eye already, luckily my eyes have been training for this very day and its only bad for a while

i threw some serranos in that i had to add more color this should be very festive looking

its habenarros, mature red jalepenos and green serranos for the record

>>8199614
Love your cat, love your cooking. Keep it up, man

>>8199614
looks so nice and fresh
>patiently waiting for pickling to intensify

I think I bought something similar to what you're making, from an asian store. They were pickled red peppers, finely chopped, with seeds still in there and I think some other oil or so

That stuff is hot as fuck. In a dish for 3-4 meals I put like half a table spoon and it's plenty hot for me

>>8199617
lol thx

>>8199620
ya bro these 'neros are potent spicy im excited, i have few pepper head friends and i plan on gifting a few jars, want em hot as balls

undecided on garlic inclusion
evens - no garlic
odds - garlic
dubs - extra garlic
trips - all the garlic

>>8199674
all the garlic

>>8199674
OP I'll go easy and advise a normal dosage of garlic

mainly because I fear that smug kot won't like teh garlic

actually, just check with smugkot about it, you don't wanna risk it mang

>>8199617

WOAH thats one deep squat m7

>>8199674

for some reason whenever you abbreviate something it makes me giggle like a child and happy for just the blink of an eye

>'neros

all I can think of are miniature roman emperors

>>8199693
>>8199703
srry fellas evens have spoken, if i can pull a 4th jar or more they will be "experimental" jars and i will "experiment" with some garlic this is the only loop hole trust me

>spoiler alert: it was a shit ton of peppers

>>8199723
I wish that you could be happier for more than the blink of an eye

>>8199374
That cat looks like an asshole

ok vinegar brine is a boilin

did 3 no garlic, just mustard seed, peppercorns and celery seed, one with th original spices plus garlic, one with spices, garlic and a bay leaf, one with spices, no garlic plus honey, just fucking around trying to get a feel for this shit

will add hot brine then initiate water bath sequence

wata baff

>>8200045
>budweiser

what the fuck is wrong with you

>>8200094
>frigidaire
probably intentional but it sounds exactly like the romanian (possibly also french) word for fridge

but I can't be arsed to research the etymology of your stove kot-bro, I sorry

what are you gonna do with the pickled hotness of hell anyway?

I hereby challenge you to smear some on a piece of toast (butter optional) and eat it like that

>>8199889

dont worry about me lovely anon, matter of fact im happy most of the time

hope your bet turns out good

>>8199923

it does not

>>8200149
well ill gift a few, the rest ill improvise, some will be eaten plain, sandwiches, burgers, mexican dishes, not really sure desu, the whole thing cost about $10 and half of that is reusable jars, also they can last over a year supposedly so im not in a rush

>>8200105
they didnt have pbr at the meximart what you want me to buy some heinekin?

>>8200105

its a shitty beer for sure, but its alright. yeah, calling him names would be fun, but hes probably the best poster on /ck/ without any exaggeration

>>8200179

but both pbr and heineken are ass

why not try some actual decent beer, I'm sure you do like drinking it

>tfw drinking belgian lager and some cheap stouts watching x files

best of all the feels

>>8200173
I know for a fact that she is

>>8200220

those observations are not mutually exclusive my friend

hell, I dont look like an asshole, but I definitely am

>>8199374
>you'll need the delegates
>take mine and godspeed

>>8199416
>>8199525
Looks great manes

>>8200105
>>8200184
>yfw I would drink bud at bars in Wisconsin, New England and Yirrup

>>8199614
I work with trinidad scorpion peppers all the time and I get that in my eyes, it's really not that bad once you're used to it.

Protip if you rub your hands with vegetable oil/some other fat and then wash them off with soap & water it gets rid of 99% of the burn. Works because capsaicin and veg oil are both hydrophobic so it gets absorbed into the oil.

>>8200045
Would you say that's around a peck of pickled peppers?

>>8200400

Nowhere close to a peck.

And it's also absurd to use a peck for *pickled* peppers given that it's a unit of dry measure, not liquid.

>>8199719
Have some more

>>8200541

I have been blessed

>>8199434
>i just google like 10 recipes for anything i do and compare them and get a general idea

This.

It's the absolute best way to make anything based on quick internet research.

Everyone should put this into practice when learning a dish.

>>8199525
Looks fantastic.

I'll consider something like this for my vegetarian friends.

>thread is almost 1MB per post due to frequency and size of images
>each thread is potentially 300MB or more
>three threads would come close to a gigabyte of content

>107 IP addresses from actual posters in the last thread
>probably well over 10x the number of posters are lurkers

>EVERY THREE THREADS IS COSTING ISPs AROUND THE WORLD TERABYTES OF BANDWIDTH

fuck yeah, /ck/

>>8199289
I've got some steaks doing some room-temp warming and drying. 14-day aged, bad bits were trimmed off. Sea salt and cracked pepper on.

Will I manage to cook them at a preferred medium-rare?

Who knows! Find out in 3 hours!

>buy a pack of chicken tenders
OR
>buy a breast and cut in strips

>breadcrumbs or no bread crumbs


help im a novice

>>8199889
I thought for a sec you were ordering a pizza there and the place had a pizza called the Hillary Clinton.

>>8200673
>Will I manage to cook them at a preferred medium-rare?

You tried reverse searing?

>>8200673
if data plans wouldn't be so fucking expensive here I'd even load full res pages on muh phone
>tfw can't see full res smug kot on muh phone in the mornin' before work to lift up them spirits

>EVERY THREE THREADS IS COSTING ISPs AROUND THE WORLD TERABYTES OF BANDWIDTH
only for (some) fixed anons is that not a problem, everyone else pays the ISPs

on a tangent, I just found out recently that in Germany you actually have data limits _on fixed interwebs_
crazy

>>8200831
>buy a pack of tenders
probably ~5-6 dollars
>buy a breast
probably 2 dollars, most likely 4 as youll want two breats

just buy an entire chicken and break it down for like 5 dollars or less. then you have way more meat.

my fried chicken recipe is eggwash into seasoned flour

>>8200673
Not too shabby, friends.

I cut into it on the cutting board before plating, and there was some juice seepage there. Don't worry, I sopped it up right off the board with some garlic rosemary bread.

It's quite a bit redder than in the picture, pretty much how I wanted it.

Regardless of your preferred doneness, this was one of the better steaks I've had in months. Very very tender, great flavor.

I topped with a brown butter sauce made from the pan drippings and some garlic after this picture was taken.

>>8200883
I'd need some ridiculous heat to make that work without overcooking it, methinks.

The searing process is basically enough to cook the steak to my preference from a raw state anyway.

>>8200541
That looks super comfy

>>8199504
>>8199444
Two of the best shits that OP has posted, still on my heavy rotation.

https://www.youtube.com/watch?v=xfCwCFhkS7E

https://www.youtube.com/watch?v=Wpb0BU6yzR4

first time in these threads, fuckin love it. here's my latest experiment

basically a mexican take on cassoulet. salt park I used made it way to salty. Pretty good though.

>>8201261
I'm not entirely sure what's going on in that pot, but I'd certainly give it a shot.

Looks tasty.

>>8200673
God damn it, anon. Now I want steak.

>>8201199
Well now I definitely want steak. Serves me right for posting without scrolling through, huh?

>>8201261
That looks god damn hearty.

>>8201261
I spy some 'neros

>>8199360
muh ninjer, sfv is so god damn boring

>>8201395
No kidding. I need to sell more people on KI.

>>8201433
I've considered running a dual boot since its windows 10 exclusive, ive got far too many plugins that would break to make installing 10 as my main is viable. is ki worth going thru that hassle or should I just stick with good ol usf4?

Oh and here's some tonkatsu i made the other night

>>8201445
main os viable *

I'm with you all the way, bro...

>>8201199
>>8201261
Looks damn good. I vellyjelly

>>8201448
Shit, I might start pickling now...

I've had it with these monkey fighting 'neros on this Monday to Friday thread

>>8201614

Yeah, for awhile I was pickling everything. Now I'm trying my luck at kimchi. Bought some Korean red pepper on Amazon...

Ayy, contributing with some pickled peppers I had for sauce

>>8201445
I installed Win10 for it on a whim, and I fell in love with it. Netcode is godlike, roster is fun and really creative, matches are tense. It's a good ride, man.

You an Aussie by any chance?

That tonkatsu looks gbd. Good work.

>>8201752
That looks real nice.

When I make burgers I usually like to keep it pretty plain and simple, but I thought I'd have some fun and just pack a bunch of flavoursome shit into this one.

Shiro miso, red pepper, mirin, some of last night's ramen broth and chopped kimchi.

>>8201766
Are you a shift worker?

>>8201782
Apprentice chef.

>>8199289
how many cats do you have kind cook-anon

>>8201766

looks like a dönerspieß lmao

really want to see some burgers from this, seasoning sounds out of this world desu

>>8201906
kek.

Thinking of toppings now. Lettuce from the garden, a fried egg, some onion slices and cheese?

Going to make a mayo out of the kimchi liquid for sauce.

Fin.

A little char on the buns never hurt anybody. Flavour was solid. Miso came through real well.

Cooked off the patties. Brushed them with homemade BBQ sauce, laid a runny fried egg over that, brushed that with the BBQ sauce, cheese melted over the lot.

The buns were tits, too. Shout out to the local Asian bakery that just opened.

>>8202236
>>8202237
And the kimchi mayo? You made some, ya?

>>8202243
Turned out like shit, hahaha. Ditched it.

>>8200673
good thing bandwidth is cheap

>>8199289
that's a nice picture Sir, have a nice day!

sorry m8s forgot to post the finished product, gonna wait 1-1.5 months to open these

then i walked around the corner and got some very mediocre tacos, and yes thats like a quarter avacado per taco they get a little overexcited when a white guy comes in

so making some roasted tomatillo salsa, roughly rick bayless' recipe, then Im gonna split it in half and make half into some roasted tomatillo avacado creamy salsa shit, its something a lot of mex restaurants have around here and its damn good but ive yet to get it right so this is another experiment, i might try to make some chips too which i have done nothing but fail at

PATTI
A
T
T
I

thats the stuff oh ya

>>8202461
taccccooos

Can kimchi go bad?

I added some cloudy ACV to a jar of kimchi, finished half of it, then added the contents of a second tub of kimchi to it. Got a ring of probiota on the bottom.

Problem is, I've had a mild flu, and I can't tell if my recent digestive trouble (won't go into details on a food board) is coming from the flu or bad bacteria in the kimchi.

Alternatively, is this because I have angered the god of intestines? Scientific method is pretty hard to apply when there's no control group.

>>8202591
>Can kimchi go bad?
Yup.
You're kimchi is off, mate.

How fucking long does it take for water to cool down? This is insane. It's been hovering between 50-55C for like 30 minutes.

Making dough for white pizza with bacon tonight.

>>8202597
a pretty long time...
water is a pretty decent holder of heat

>>8202601
Yeah I never realised before. I could have added some cold water, but now I've decided to wait it out.

>>8202451
when you pickle your whole garlic cloves, do they ever turn blue in color?

alright yous fellers, i said fuck it and mad the whole batch with avocado, and its pretty dank

ill give the rough recipe,

broil bout 1/2 lb of tomatillos, some serranos or jalepenos(how many and if you include seeds is up to how spicy you want it, i used 3 serranos with seeds and its pretty spicy) and 2 cloves garlic

process that in blender and let it cool a while

i added a about 3/4 a small avacado cuz i had to trim a bad part off and a heavy tbsp of sour cream, and salt to taste(very important the right amount of salt is what makes it) blend the shit out of that

pour into dish and add finely chopped onon then suran wrap it to fight oxidation and put it in the fridge till chilled

this shit should be served cool

imma decide what im about to put this on over a game or 3 of tetris

>>8202521
>>8202654
If you want it a bit more like the restaurants, get your hands on some crema instead of using sour cream

>>8202597

>>8203088
Is that cheese on the board?

>>8203154
Yeah goat's

>>8203162
How is it? Never had goat's cheese

>>8202591

its possible but highly unlikely, if you really aren't sure, just pitch it

>>8203170
It has a earthy or slightly nutty flavour. It doesn't melt that much on pizza, the slices actually look a lot like jeruslamen artichoke slices that's been in the oven.

>>8203170
its like an acrid, gamey, "goaty" brie.
basically tastes exactly like you would think cheese out of goat milk would taste like.

i cant think of any other way to describe it.

works in cooking even better than brie, cos it doesnt yellow/harden nearly as much.

alright guess I'll join in

Using some snaps i sent to my friend. Was making lamb thai curry with butternut squash

>>8203252

FUUUU i thought i rotated the pic. oh well. Don't have all the pics so ill explain what happened before this pic

. I browned the lamb with my cast iron. than deglazed with the pic related and sweat dem onnies

Bit heavy on the bacon maybe but I'm sure it'll taste fine.

>>8203277
>>8203252

Desu i am too dickered to be posting these in order

I'll post em and you guys figure em out i guess

>>8203252
>>8203277

>>8199289

I miss my cat..

i think one last one after this

and viola. I added cilantro as garnish cuz im a jackass

The curry paste was something i whipped up in a giant bunch. has garlic, ginger, shallots, cilantro, coriander (seeds), lemongrass, cloves, cinnamon, cumin, turmeric, and serranos

>>8202461
Those look suspiciously similar to the old lady who does them off of Wilcrest and Westheimer.

>>8202654
Just squeeze lime over the top to prevent oxidization of avocados.

Citric acid naturally prevents that.

>>8203289
Would eat, but almost feels like it's missing a topping.

Maybe even just a spice sprinkled on the potatoes to give them some color.

>>8203362
Looks good. How was it? I feel like it would hinge on the texture of the squash and the seasoning on the lamb.

>>8199450
Kek you made me remember a thread I read, I forgot which board, I think trv. Basically an Aussie wanted to visit the USA and of all places he chose dallas TX. Everyone gave him shit because that isn't exactly a tourist destination but the Aussies thought it was the most American city and they seemed to enjoy dallas. Then there was a small tornado op got caught in and freaked the fuck out about, saying Americans are insane for living anywhere near tornadoes, I guess they don't exist in Australia. OP couldn't leave the country fast enough and the dallas locals were like kek. That was a little tiny one. OP was devastated by an f1 tornado.

Anyway, Houston is great to live in and even visit but it probably isn't what you think it is. You have to have a car and know how to drive. By know how to drive, I mean be very fucking good at it or you'll have a bad time or die.

>>8203782
>be very fucking good at it
what do burgers even consider "know how to drive"? like, euros are used to driving stick on frozen roads or doing 140+mph on the autobahn just while every morning on the way to work

>>8203806
It's a different style of driving. People in Houston are particularly aggressive drivers.

>>8203806
I remember driving home from a skiing trip in Sweden. The GPS led me to some country road that was solid ice with deep, frozen tyre tracks. The road was hilly and you just couldn't do anything but follow it and hope you could brake before the bend at the end of the decline.

>>8203824
>Houston
>particularly aggressive
you've clearly never been to rome/ italy. people will honk at you when you stop at a red light

>>8203806
>140+mph on the autobahn
I've been to Germany multiple times and this is almost never the case.

Most drivers sit at or well under 140 KPH, nowhere near the 220+ kph speed you're suggesting.

I am from Houston, and if you don't know where you're going, and you're afraid of cutting someone off or otherwise filling very small gaps, you're liable to miss many turns and take a very long time to get anywhere.

Like >>8203824 said, pretty much all Houstonians are incredibly aggressive while driving, and will put you in very bad situations if you're slowing people down.

>>8203843
in Beijing people run over you directly, rarely even bother honking

like literally there's plenty of cases where cars have a red light, you have green for pedestrian crossing, but the cars just pass through because they see an opening

and it's not easy-going slow advance
more like 50km/h

I usually don't get culture shock or w/e but this was just fucked

>>8203862
well it really depends where in germany you are since many parts of autobahn has speed restrictions. in the ruhrgebiet we have lots of inter city parts with three lines where it's pretty common for people to hit 200+kph

>>8203875
oh, and don't you dare to block the left lane when you can't go over 200 or some mercedes or bmw will be literally 2 meters behind you, flashing his lights and honking his horn until you let him pass

>>8199450
your cat looks promiscuous

>>8203708
but m8 i did not want lime in the salsa, ive kept guac good a retarded long time if you press it down it a container with suran wrap and get all the air out

>>8204042
>no lime

I'm sure it was tasty, but I can't help but think it belongs.

Lime is a necessity for guac and salsa, and you were making something somewhere in-between.

>>8204042
ayyyy giblet with the blue steel

>>8203170
It strong and acrid, you either love it or hate it. I think its delicious

>>8199292
>that cat.
That is famous Patti you faggot, must be the most well behaved cat ever. Also, I love you op, your threads are great.

>>8203843
>>8203824
>>8203806

Being from Houston and having lived in Europe as well, I can say that people in Houston aren't as aggressively as Italians, even Germans can be more aggressive drivers but they are still defensive. But in Houston there are some clinically retarded drivers. Every fucking person has their head buried in their goddamn iphone I swear to god I saw someone driving while watching a movie on their Ipad yesterday ON THE FREEWAY. Its like 50% of the population is constantly driving drunk.

>>8203297
French water, kek.

>>8203362
That paste sounds really nice. I could kill for some curried lamb. Good work.

>>8203782
Hahaha, shit. Making us Aussies look like pussies. Good info to know. I'll remember that.

>>8203862
Houston sounds pretty efficient in that regard.

>>8203991
He's a fat fuck.

View from the last BBQ competition I did, not a bad way to spend your weekend.

I WANNA PET PATTI!

>>8203252
Lamb is my favourite meat. How was it?

>>8204676
I wanna BE patti. The most comfy life

>>8199723
lol my pleasure

>>8200184
say what you will about heiniken but pbr is good cheap beer m8

>>8200324
ya i can take it at this point but the ol pepper eyes is never fun, will try that tip thx

>>8200400
that was actually around half of a peck apparently, fresh peppers

>>8200642
yeah i cant really trust just one person

>>8200673
lol m8 you make it sound so sinister

>>8200831
i would say always breast or this>>8201152 especially

>>8201199
looks prety good

>>8201214
yeah that ms jackson goes hard

https://www.youtube.com/watch?v=37Eg0EVOWQc

https://www.youtube.com/watch?v=r7zF8UlRm_g

https://www.youtube.com/watch?v=CpqIPiiG2yc

>>8201261
looks pretty dank, welcome

>>8201448
oi m9

>>8201752
do you not eat the peppers?

>>8201799
2.5 plus some outdoor hobo cats im trying to relocate


so imma do something

>>8202236
>>8202237
looks p decent i like some egg on muh burger

>>8202275
thx :)

>>8202582
they were not great desu

>>8202649
not sure yet, first time ive done it i read if it does its not bad really

>>8202739
will try that soon

>>8203170
love feta so much

>>8203289
damn i want that

>>8203305
:(

>>8203362
that looks dank would eat, how spicy?

>>8203700
its off 45 from a meximart taqueria

>>8204068
most salsa recipes i use dont use lime, lime would overpower this salsa i feel i might try it on a chip well see

>>8204070
word

>>8204546
lol thx no bully pls

all this talk about driving in houston, people here drive like crazy idiots so you have to adjust and then everyones driving crazy, i only ride 2 wheel vehicles so ive had to learn to be extra defensive because everyone wants to kill me


dry some tort's in the oven for 5 minutes

ok once dried i cut them into chips and am waiting on dat oil to heat

sizzlin

the second batch was a bit well done but still good and crisp, this salsa is dang good too

so

pumpkins yo

absolutely horrifying

;^)

>>8199416
Looks fucking beautiful.

>>8205464
>>8205462

>>8205458
Doing anything with the seeds?

>>8205494
yessir, drying em in the oven

after drying i tossed em in some olive oil, pink salt and some mexican wood smoked salt, then back in the oven till "golden"

never did anything with pumpkins and they were like a dollar so ill probably do the seeds from the other one in a few days, flavor them differently

not gonna lie they are edible but i was cleaning and let em go 10 or so minutes too long oh well next batch will be better

so you might be like OP stfu and go to bed

no, i am hungry i do what i want m8, shit is about to get british as fuck kid

>>8205600
Is that catnip? Gibbers is very cute

>>8205623
yes shes in training to be a top notch kitchen kitter but shes too young to really give a shit about the catnip

im doin this recipe str8 off the noggin, pretty sure im jaime oliver now what could go wrong

add some potent ass brit mustard, some wannabe chives

>>8205623
Eat my shit.

mix that shit up in a ball and leave it

>>8205638
whoa m8 dont cut yourself there

>>8199289
et that cat off the damned table!

>>8205635
Scotch eggs?

>>8205638
Not very nice lol

>>8205652
Oh man proper warm runny scotch eggs are a right fuck on

>>8205641
Fuck off.

>>8205642
no u

>>8205652
>>8205654
ya srry scotch eggs, runny if i can manage but well see, boiling eggs is my enemy

>>8205653
>>8205663
m8 authentico OP posts usually come with a OC pic , accept no imitations

>>8205671
>ya srry scotch eggs, runny if i can manage but well see, boiling eggs is my enemy

They're amazing if you get them right. I use haggis as well as pork meat. My advice is really take your time peeling the eggs as it's so easy to fuck that bit up

>>8205671
I moved the eggs and cleaned the cutting board.

>>8205679
Very sneaky

>>8205674
yes i really almost raged trying to peel these...one didnt make it

fryer engaged

whoever went to the trouble of inventing these is a madman

>>8205705
Use a little bi-carb and salt in your water. Give the eggs a gentle knock on your counter and them roll them gently with your palm.

Easy, consistent and fast.

>>8205727
i will look into this cuz yeah very annoying

fried these now gonna finish them in the oven cuz the sausage layer was a bit thick due to me peeling off half the egg white, u do not want raw jimmi deen

>>8205731
Also helps to have a little tub of cold water on hand for peelings/giving your eggs a quick wash. I dunno, habit of mine.

I like your fairy lights, op-san.

>>8205705
>>8205727
steaming instead of boiling is also a good method.

>>8205600
what kind of sausage is that?

was good adios

>>8205748
>the sausage package reads "Jimmi Dean Premium Pork Sausage Regular"
gee, i have no fucking idea

>>8205792
yeah but what kind of sausage is that?

>>8205791
Very nice m8 now im hungry

>>8203825
reminds me of that one time when my dad went from germany to poland to visit some woman he started an affair with. he climbed a snowy hill in a sports car and was stopped by the polish police. they thought they can give that german tourist a hefty fine but he greeted them in polish (we are polish people living in germany) and explained the situation. the officer just looked at him, shook his head in disbelieve and went back to his car

>>8205462
>>8205464
oh my

>>8205795
Don't start that shit.

>>8205791
Damn, you nailed the cook on that man, nice work.

>>8205889

>>8205795
There is no sausage in this thread

>>8205464
Fucking kek'd

>>8204042
Don't fib to the Gib

>>8205464
>>8205795
<

>>8204042
cute
cute!!!
CUTE
CUTE!!!
C-U-T-E!!!!!

>>8205635
no way...you get colemans in the us!!!

>>8204042
GIMME YOUR CAT
I WANT YOUR CAT

>>8199614
Buy a pair of safety goggles. Works fantastically for onions, too.

Guys I'm thinking of making Philly cheese steak crepes later. Somebody stop me.

Pic unrelated just some chicken fried a few days ago

>>8206467
Jack scalfani I want you to leave /ck/

>>8206507
Not Jack, if he uses goggles it's just one of the very very infinitesimally small things he's gotten right.

Fresh waffles for breakfast. This recipe is 8/10 with a few drops of vanilla extract

>>8206517
He doesn't use safety goggles, he bought a pair of goggles specifically made for cutting onions and seemed amazed that goggles keep your eyes protected when chopping onion.

>>8206528
I meant dinner. Freudian slip.

>>8203722

>Looks good. How was it? I feel like it would hinge on the texture of the squash and the seasoning on the lamb.

Was alright desu. The lamb needed more seasoning for sure, but the soft creamy texture of the squash and the myriad of flavors in the curry brought the dish together

>>8204644

>That paste sounds really nice. I could kill for some curried lamb. Good work.

Thx m8te. Making the paste is one of my joys. Get to play around with many ingredients every time i make it. And curried lamb is too good

>>8204685

>Lamb is my favourite meat. How was it?

Mines too. I'd say I browned them right, just that most of the fat melts away into the curry cuz of the simmering so the curry milk becomes the top-gun in the dish.

>>8206529
That sounds like Jack. Actually, makes me want to take mundane things, relabel them for specific purporses, and sell them for a hefty markup to retards like him. Toast tongs, water-only hoses, cheese storage bags. Endless possibilities.

>>8205366

>that looks dank would eat, how spicy?

Was danky-dank for sure. I'd say it was moderate spiciness. Will add more chiles and maybe habaneros next time. I used mostly re-hydrated dried red mexican chiles and some fresh serranos

The curry milk has a fantastic lingering aftertaste though because of the cloves. Feels refreshing and tingles the mouth like a thousand kitty-cats skeet-skeeting everywhere

>>8206486
>Philly cheese steak crepes
as an european
PLEASE GIVE STEP BY STEP THAT SOUNDS AWESOME

I'm not cooking anything cool tonight but I am dogsitting these two devils for the weekend.
Love the threads and the fact several other anons are getting in on the posting.

am I wifey material?

>>8206960
>wifey material
>posts shit on a plate
I'll show you what /ck/'s all about.

>>8206614
anon i wanted you to know that I finished and am currently eating the philly cheese steak crepes. I took pix but due to my annoying phone the images are all over 4mb so it will take me some time to prep them. failures, anger, joy and salvation.

>>8206960
this is wifey material

>>8207060
this is depression core

>>8207174

Tripfagging for continuity.

Alright so I got my pictures resized, here we go. As a caveat until today I had NEVER tried crepes or pancakes or even baked goods. this was new for me so I did a ton of shit wrong and you can learn from me and point out things that can help in the future. That said this turned out totally delicious.

Onward. First step was making crepe batter. I went for savory to complement the meat because sweet would probably be weird.

I more or less used this recipe:
http://www.foodnetwork.com/recipes/alton-brown/crepes-recipe.html

Because the recipe called for an hour of sitting for the batter, I went for that first. Sitting out is I think everything that went into it. I used oregano, parsley, black pepper and garlic salt for spices.

>>8207272
spices together in a bowl

>>8207275
two eggs, milk and water and shit is already in the blender

>>8207280
fire it up, 10 seconds on pulse like my man alton brown suggests; it was enough to pulverize the parsley nicely

>>8207282
put in a bowl and let sit for an hour or so in the refrigerator

>>8207285
about 40 minutes later i got started on the meat and veggies. some of you might look at me funny for using ranch in my philly steak but thats because you havnt tried it this way. I promise it's really good.

also the nature of philly steak is that it's not the best cut of meat around, so i just got what was on sale at publix. gonna spice it up anyway so good steak would be a waste.

>>8207291
also I guess i should mention that the smudged bottle is some fancy ass cayenne thats ultra hot and flavorful. totally recommend spicehouse their smoked paprika is also amazing. i ended up using both in this recipe.

diced, sauteed in olive oil with some black pepper, nothing fancy here. put a little minced garlic in it for flavor

..for flavor is pretty redundant isnt it

>>8207300
time to focus on the meat, cut it up small. i actually got lazy and couldve cut it up a bit smaller. thinner is better for philly steak but really its good regardless.

>>8207308
also this hot sauce is the shit if you ever find a bottle of it. i went through a whole hot sauce store and tried probably 50 bottles before deciding on this one.

philly steak that isnt a little spicy is boring. I bet some purist will come in here and bitch me out for my choices here but if I was a purist i wouldnt be serving it on fucking crepes now would i

>>8207316
next step is frying the meat. this was probably my first big fuckup as i forgot to wipe the moisture from the vegetables out, and had to drain the liquid after a little bit and redo my seasoning. probably lost a slight bit of flavor here.

>>8207322
see how soupy this is? this was before draining.

anyway add a good bit of ranch in. wonderful savory flavor, just adds a really good baseline that complements the meat well.

>>8206960
I would b ur bf if that's what ur trying 2 ask

>>8207324
smoked paprika gives it a slight reddish tinge and rounds out the flavor perfectly. seasoning ends up being garlic, ranch, salt, black pepper, hot sauce, sprinkle of cayenne for heat and smoked paprika for a full flavor.

>>8207327
meat and veggies were done so i put them on low heat in the toaster oven to keep warm. crepes are next.

>>8207331
recipe called for a coat of butter on the pan. also hope you used nonstick because this changeover took like 2 seconds

>>8207335
...aaand fuckup. i didnt know how hot the pan needed to be and it had gotten much too cool since i wiped it down. batter just kind of sat there for a while, where its supposed to be finished in 20 or 30 seconds on a side

>>8207337
..getting there

>>8207339
that's more like it. soon we'll find out just how shitty my flipping skills are though. there's a proper form to it and i was trying to figure it out the whole time.

>>8207346
making progress

>>8207351
got cocky with the last one, made it way too huge because im retarded

>>8207355
whoops.

>>8207360
anyway set your stack aside now that youre done and its on to the cheese sauce. and because i completely fucked up i forgot how hot the pan was and put the cheese directly into it, which immediately browned it. this is me rapidly cooling the pan and saving the cheese on my spatula.

>>8207363
>dont worry, we can save this.. i hope

>>8207365
anyway, add milk, cheese, flour and salt slowly over low heat and mix until it turns into a sauce with a consistency you like. this didnt turn out exactly like i wanted due to fucking up, but it tasted delicious. (how do you fuck up those ingredients after all) added a little olive oil just because.

>>8207366
all done, finally

>>8207368
without sauce

>>8207373
with sauce and mr. pibb, the best soft drink

>>8207376
jealousy

anyway, thats what i did with my evening. everything turned out awesome. that mix of herbs was perfect for the crepes and they were really light and really delicious. the parsley and oregeno were an excellent base, and the meat turned out extremely flavorful.

probably completely unnecessary, but I wanted to see if it would work. guess it did. hope someone enjoyed watching my failures.

>>8207380
At least you admit your fuckups.

I'd totally have chowed down on that with you, but there was some serious fuckups that could have been avoided there.

Mostly the searing and cooking of the steak. Pretty egregious of an offense, there.

I'm tempted to give a cheesesteak a go now, of some sort. I've only had them in shops.

>>8207376
Looks very nice m8. The meat looks very nice and soft. You have a very cute kitty by the way

>>8207404
thanks friend

>>8199289
Stop spamming your fucking gross cat you faggot

>>8207420
Is spooky her name?

>>8207432
yes and she's perfect

>>8207441
Yes she is. I bet she spends a lot of time up on her perch

>>8207420
Tabby cats are best cats, hands down.

>>8199305
n o p a i n , n o g a i n

>>8207380
Haha it's always fun to see other people's fuckups because 99% of the time I've done the same thing at some point.

>Publix goods
Hell yeah

>ranch on a philly
I'm not even surprised, coming from Publix land. I can't stand ranch, but I don't drink sweet tea either so I don't really fit in around here sometimes.

>cheap beef
My only real criticism is this. A nice ribeye or NY strip is really the best for cheesesteak, even if you're heavily seasoning it. You can use cheap cuts obviously but they don't come close to a good steak, thinly sliced. Not errybody's made of money though, I'd still eat it fo sho.

>>8199889
What site is this miseryfriend? I want to doubledown.

>>8200927
>I just found out recently that in Germany you actually have data limits _on fixed interwebs_
hello this is germany, I came here to tell you that this statement is not accurate.

I'm also going to pickle my habanero harvest in the coming days, since those thick fuckers absolutely refuse to dry out. Anything that's nice to add, aside from sennep seeds, garlic, bay leaf and black pepper?

>>8207441

how does that have enough suction to keep her up there

>>8207519
People can climb buildings with larger suction cups.

>>8207520

what does that have to do with what i asked

>>8207531
How much does a cat weigh vs how much does a person weigh?

>>8207351
>plastic utensils
babby's first cooking

>>8207541
>using metal utensils on a nonstick pan

I hate to be so negative but you guys are derailing this thread and blowing it up talking about cats and traffic and all kinds of of topic shit. I like these threads and they usually last week over a week but this one is 2 days old and close to reaching bump limit. I am kindly asking that you chill out...

>>8207547
we can always make more threads you know. there's a lot of cooking going on here, moreso than most of this forum. why would you want fewer posts? more content is good. better than another mcchicken thread anyway.

>>8207546
>using a nonstick pan

>>8207547
I'm going to have to somewhat agree way to much useless chitter chatter.

>>8207562
What is this "we" shit, I come here for op and the other contributors, I don't come to these threads to see 40 pics on making pancakes and then half the thread discussing cars and shit. And yes these threads don't need useless bumps and killing them prematurely is not doing contributors any good.

>>8207618
>And yes these threads don't need useless bumps

the irony

No fun allowed itt

>>8207363
>this is me rapidly cooling the pan

Under the faucet? I would hope not...

>>8207285
>>8207331
>>8207366
Looks perfect & lmao x2

>>8207380
Would definitely devour

>>8207547
>>8207618
There's a Jack thread up if you want to act like insufferable faggots >>No.8205695

>>8207547
>>8207618
Respectfully disagree.

Kitchen banter is never useless or off topic. It is part of what makes cooking, especially with others, so enjoyable.

>>8199296
>>8199305
>>8204546
Boy, nice same fagging

>>8205792
do not feed the sausage trolls m8

>>8205797
>>8205878
>>8205930
>>8206440
:)

>>8205890
thx, yeah i was surprised figured i blew the runny yolks but it was good

>>8206449
yeah its in about every store i think a lot of people dont know about it, i like how strong it is

>>8206453
pls no

>>8206467
its always because of me touching my eyes i do have some goggles for onions

>>8206528
looks good and very exquisite hand writing

>>8206587
sounds p good, I need to try making a new curry besides butter chicken, need to browse some recipes
>a thousand kitty-cats skeet-skeeting everywhere
u wot m8 lol

>>8206929
nobody ever asks me to animal-sit:( sounds like fun

>>8206960
those colors remind me of a Riff Raff windbreaker, very 90s :)

>>8207331
>>8207376
that looks dank bro, I also really wish i had room for a toaster oven, i might need to make room for one seems so useful

>>8207429
pic related

>>8207441
i had one of those but patti almost broke the sliding door shes overweight, and the suction cups would never hold for her for long

>>8207468
https://www.youtube.com/watch?v=4oyTPS0-lss

>>8207503
im not sure i experimented a bit, curious how the jar with honey will compare, maybe experiment and report back later, i think the spiciness might be so overpowering that the spices wont matter a whole bunch

>>8207547
>>8207562
>>8207618
>>8207639
>>8207900
>>8207983
>>8207984
pls no hostilities, I personally dont mind friendly jibba jabba, I do get OCD about image/post count ratios but that is a me problem not a you problem lol

>>8208043
m8 i am everybody in this entire thread but you, u are being pranked bro

>>8208116
Been away from /ck/ for a while, that calico you posted one of the offspring off that underage slut you hosted a while back?

>>8208124
welcome back, yeah that was her only female kitter, I am really stretching it having 3 cats in here but she was crawling up my leg and was obsessed with me so i let dubs decide, and dubs said yes, named her Giblet

>tfw Dr. Gibbles is too feisty for photoshoots

>>8208166
Good luck, calicos tend to be batshit insane in my experience. Happy and cozy one second, gnawing through your achilles tendon the next.

>>8207376
thanks for posting. are you the guy who made the thread about his new pan a few days ago?

>>8207562
>forum

>>8208167
so i found this in the freezer i think my mom gave it to me, have it thawing out gonna see whats up, going into poor mode for the next few weeks so dont be dissapoint no caviar and wagyu

>>8208344
Yes.
By definition this site is a forum.
You're a bit slow.

>>8208355
This could be a good opportunity to create some budget meals. I have no doubt that you'd be able to create some great meals for cheap

>>8208402
I plan to try m8, but like a true poorfag i will be trying to use a lot of shit i already have, luckily I hoard meat in the freezer like a somabich

so after considering my level of lazyness i have decided to try boiling these """ribs""" then finishing them on the girll, if its good enough for matty its good enough for me

>>8208343
yeah, thought it would be a good use of a nonstick since im cooking 4 different things in it in series. usually i use a stainless steel skillet for things like this but I was specifically recommended to use a nonstick pan for crepes.

>the people know me by my stupid looking skillet

maybe i shitpost here more than I realized

sprouts were good, rib things were a bit dry but ok i suppose, probs wont do the boiled rib thing again boiling meat seams weird

>>8208597
looks delicious. i cant comment on taste of course, but the sauce and the sear on that meat looks excellent.

i can only really stomach sprouts like that if theyve been cooked with bacon though. just something about that pungent flavor.

also
>halloween decorations in your kitchen
i dunno bro what if you catch some cobwebs on fire


>i have so many pictures of this cat on this perch

>>8208597
Looks alright. Brussels sprouts should always be roasted to crispy skin state though.

>>8208608
>>8208609
it was meh, i grew up a picky eater so its kinda weird that i like sprouts, like i could eat them raw but i think they taste great with some kind of sear tossed in a fat and salt, really the right amount of salt is key imo, bacon works great but i dont get bacon unless i have a specific reason

>>8208608
>i can only really stomach sprouts like that if theyve been cooked with bacon though. just something about that pungent flavor.
is that you?

>>8207547
Get a load of this guy.

>>8205384
>>8205455
i like your pumpkins OP

>>8208597
I mean, they're small individual ribs. There's not much for them to do but dry out.

You might be better off braising them next time. Maybe get a Korean broth going to compliment them.

tfw breddy drunk and not much besides instant ramen to eat (it's really good, mind).

>>8208861
Is that hunks of mozzarella?

>>8208869
Silken tofu.

Woke up hungover this morning, so I made some easy hangover food.

Papas con Chorizo, which is just literally potatoes with chorizo.

>Saute chorizo in large skillet
>remove chorizo
>put diced potato in greasy skillet with a little olive oil, chopped garlic, jalapeno, green onion
>keep turning potatoes so they brown on all sides
>when potatoes are tender and browned, add chorizo back into skillet and mix
>season to taste

You can serve it as-is on tortillas (pic related) with eggs, if you want, or as a side.

I would have added an over-easy egg or two, but I got lazy.

>>8208963

>Papas con Chorizo, which is just literally potatoes with chorizo.

Why not just fucking say potatoes and chorizo then? I bet you pronounce Italian food with a stupid assumed Italian accent, too.

>>8208996
I made note of that, anon. Next time, I'll try to make it more obvious that I'm aware of the silliness of saying mundane words in another language in an attempt to sound more ethnic or interesting.

The only reason why that is the default name, is because where I'm from, that's what it's going to say on the menu if you order it.

>>8209028
>where I'm from

Where's that at, Mexico City?

>>8209028
Also no one says potatoes with chorizo. That sounds more stupid than just saying it in spanish

>>8209109
Texas you newfag fuck, have you never seen these threads before?

>>8209129
I'm >>8208963, but I'm not OP.

Kinda funny though, because I'm also in Houston with OP, fairly close to where OP lives.

As for >>8209109, I grew up in south Texas, which is basically Mexico.

>>8209129
>Texas
>Mexico City

Same difference.

>>8209140
"okay"

I put some red habaneros and some garlic in some salty water, waiting for it to start fermenting, hopefully I'll end up with some mad sauce

>>8199289
Hey m8, awesome job as always on these threads- nice to see some actual OC and some actual cooking on here.

Making some five-chile braised Berkshire pork cheek tacos tonight. I'll post bits as I go along.

Starting off with the chile mixture- toasting them off in a dry pan. Starting with anchos and mulato chiles.

>>8209687
Then the rest, a mix of pasilla negro, chipotle morita, and cascabel.

>>8209687
I bloody love pork cheeks

>>8209692
Once they're toasted, put them in a heatproof bowl and cover with boiling water to soften them. I'll be removing the stems but not the seeds- definitely want that heat- and blending them into a paste later on, once they're soft.

>>8209696
Fuck yeah mate, insanely delicious and underrated cut.

Next up I made my charred pineapple salsa, since it will improve greatly as it sits in the fridge. Usually I'd use a grill for the charring part but as I've moved into a new apartment, I don't have one, so I wound up just using a very hot, lightly oiled saute pan and it actually worked great. Not as deep of a char but evenly spread over all the surface. Might actually prefer it this way.

>>8209708
Got some mixed chiles from a local market, and picked these two out for the salsa.

>>8209705
Did you just cook them in a skillet until they turned black?

>>8209709
Diced the pineapple, and finished it with minced red onion, the chiles, and some fresh lime and cilantro. It'll go into the fridge for a few hours so the flavors can marry.

>>8209713
No they're dried chiles, they're that color to start with. You just toast them a little until they're fragrant, making sure you toss them often so they don't burn. It helps bring the flavor out better, same idea as toasting whole spices.

Dried chiles are amazing and if you've never tried them I highly recommend it. Anchos are a good one to start with- pretty mild heat but this awesome deep, slightly sweet flavor, almost like spicy raisins.

>>8209714
Next up we'll season the pork cheeks and let them sit for a bit. These Berkshire ones I found look beautiful, they left plenty of fat on which is always a nice thing, especially on heirloom pigs as the fat tends to be a lot more flavorful.

>>8209723
Important to score the fat on the other side, both for better rendering (I'll be cooking my aromatics partly in that rendered fat later) and to prevent curling.

If you've ever had issues with steaks or pork chops or anything curling, something that is likely to help is if you score through the fat, especially fat caps on the side, just until the start of the meat, and spaced apart about an inch or so. That way, as the fat renders and starts to shrink, it can do so without pulling on the meat, allowing it to stay flat.

>>8209708
I've tried beef cheeks but they just weren't as nice. Pork cheeks are like turbo pork shoulder.

>>8209727
And the bottlecap in that pic is from this, first beer of the evening. I've got some duck-rabbit baltic porter for later on, as well as some various liquors and such.

>>8209728
Turbo pork shoulder is the perfect description for them I think. Better flavor, better texture, not as much fat, almost no heavy sinew or anything to mess with your eating pleasure. And often cheaper, too, although admittedly also often way harder to source. Everywhere sells pork shoulder, you kind of have to look a bit to find a place that regularly has pork cheeks, or you can order them from a decent butcher.

>>8206960
regular american wifey material, i guess

>>8209692
>>8209687
>>8209705
I really like where this is going. I wish I had access to such a cool variety of peppers.

>>8209748
Find a Mexican or Latin market and they'll be there, plus a bunch of other ones. Some grocery stores carry them too, but I've found the one issue is that it's a crapshoot as to where in the store they put them. They're peppers, so sometimes they're in produce, but they're dried, so sometimes they're in with the dried fruit or the spices or the ethnic food aisle or even just relegated to one of those weird displays of things at the ends of the aisles where they don't quite know where to put them.

>>8209754
Western Australia, not much in the way of Mexican/Latin markets here. All Korean. I can order online, but it's not the same, ya know?

>>8209734
Comfy as fuck, I'm lurking.

I've got some Arrogant Bastard Ale today. Today is a good day for beer.

New thread soon, methinks.

>>8209766
Grow them man. I'm in fucking Scotland and I've got habaneros, jalapeños, birds eye, scotch bonnet etc.

>>8209890
Not a bad idea. I've got a little balcony garden going as it is. Warmth is picking back up, too.

>>8209890
That works too- and I've done homemade anchos before and they turned out great- just figured I'd offer the easiest option first.

>>8209734
So next we're going to pull the stems out of the peppers, and add them to the blender, along with the water we soaked them in, which is now essentially dried chile 'tea' (pic related)

>>8209908
Blended, it forms a paste. This is going to be the basis of our braising liquid. I made a bit extra this time because it freezes really well, and having some of this on hand is pretty great.

>>8209913
Next up we're going to do our spices and aromatics. Spice mix I use for this is a mixture of cumin, coriander, clove, Ceylon cinnamon, oregano, and a touch of chipotle powder. Also diced one large onion and minced three cloves of garlic.

>>8209920
I apologize for the Michael J Fox-tier photography there.

Pork is seared off. Used just enough oil to get it not to stick at first, as there was a decent amount of fat to render off. That rendered pork fat is what the aromatics will be sauteed in.

>>8209922
Onions and garlic in, sauteed in the pork fat until soft and fragrant and starting to turn golden brown, then the spice mix goes in and gets toasted for 2 or 3 mintues. Apartment smells pretty good at this point if I do say so myself.

>>8209928
Next thing in is some tomato paste. That also gets cooked out until it's nice and fragrant. Always important to do that when you add tomato paste to a recipe- it should be added during the saute stage at the beginning so you can toast it off and develop its flavor. Doing that really brings out those natural glutamates that tomato paste has, which will give your sauce (or whatever you're making) a deeper, more savory flavor. It also removes any 'canned' taste.

>>8209932
Last thing in is the liquid part. Used about half of the chile paste I made, along with homemade chicken stock, bay leaves, and molasses. And salt. Can't forget the salt.

Once this liquid is up to a simmer, seared cheeks go back in, lid goes on, and the whole thing goes into a 325F oven for about two hours.

>>8208963
That looks like 11/10 hangover food man. That and a poached egg would be fucking heaven.

>>8209162
Looks pretty cool man. I've never done a fermented hot sauce before, it's on my project list for sure though.

>>8208116
i love these kitties. so adorable.

>>8209714
this looks delicious. i should do more things with pineapple.

>>8206528
photogenic waffle

>>8209932
This is good advice everyone should follow when using tomato paste in anything, curries, stews, ragus etc

>>8209936
On to the duck rabbit baltic porter. Really great beer, definitely recommend trying it if you find it.

>>8209970
Pineapple is great but it's not easy to work into dishes since it's quite sweet. The charring, along with the chile and lime, really help that here.

>>8210050
That's a nice fucking chair

>>8210053
Haha thanks man. It's comfy as fuck. That's always where I wind up crashing after work. It's right beside the window too- pull the blinds open, sit in that chair (there's a matching ottoman to it too), glass of armagnac or something, and look out at the city at night... super nice.

Also apparently the word 'Honduras' is a store front now, if Captcha is to be believed.

>>8210064
Done! Once the pork is finished braising, I pulled it out and shredded it, and reduced the braising liquid down to a thick sauce, then mixed the pork back in.

>>8210431
...and the finished product. I've made homemade tortillas for these in the past, but I had tortillas on hand to use up so we've gone for that instead.

>>8210431
so this is basically barbeque, right? looks delicious

>>8207380
>>8207380
genuinely enjoy your contribution.
It does looks good and I appreciate the step-by-step.
but please, collage your images and condense yours steps, you used a dozen of OP's image-limit.
thx braaaaaa

>>8210616
What? Who doesn't enjoy 15 pictures of shittily formed pancakes?

>>8208861
>>8208963
>>8210435
this stuff all looks darn tasty, i like some pineapple salsa/pico stuff

will share what i did tonight, met a few friends at a friends new apt, did some simple shit

was a good thread yall will make a new one later bye

>>8210435
This looks great

>>8210938
Would eat

>>8210435
Would eat