fml

[Anonymous No.11569372]

we really gettin dickered in these streetz dawg, we cookin mane, cats all up in this somabich ya heard

this thread is for anyone to post a cook-along, bake-along, lime-along, drink-along, snack-along, sing-along, pickle-along or OC food/drink pics, post your meals or what ever if you don't want to make or use another thread

last thread >>11524637

https://youtu.be/mXnJqYwebF8

[Anonymous No.11569377]

I baked my first apple pie.

[Anonymous No.11569378]

>>11569372
Stoopid

[Anonymous No.11569392]

hidden valley ranch sux, but I love patti <3

[OP No.11569411]

>>11569377
m8 pls tell me we got a cross section that shit looks rustic as frig nice

>>11569392
gotta mix a bit of buttermilk with it or any store bought ranch to make it legit

brushi brushi

[OP No.11569460]

got a shitty steak

[OP No.11569484]

makin some ez sides im kinda doing broke stuff

[OP No.11569489]

[Anonymous No.11569499]

>>11569372
LIME???

[Anonymous No.11569505]

>>11569499
Patti look ruffled and fussed.

[Anonymous No.11569513]

>>11569499
LIME?

[Anonymous No.11569549]

>>11569499
don't cats hate citrus?

[Anonymous No.11570116]

Can't fuckin' believe I was banned for telling a raidposter he was an asshole. "Replying to a raid thread" my ass.

I'm making a potroast today.
It's cow. I think it's called "chuck" in American, but meat cuts are a hassle to translate.

[Anonymous No.11570124]

>>11570116
Nothing advanced about it. Just browning it and then throwing some veggies and liquid in there.
I've got my hands on an immersion blender and I want to try and just blend the carrots and onions into the gravy. Is there a particular technique to keep it from flying everywhere?

[Anonymous No.11570126]

>>11570124
Half beef stock, half strong beer. The storebrand Christmas brew from Rema 1000 is actually great for braising.

[Anonymous No.11570271]

>>11570124
try pulsing and using bowl with high sides

[Anonymous No.11570277]

>>11570271
Definitely transfer it to something other than the roasting pot then. I had a feeling I might should do that.
Thanks.
I'm enough of a boomer to like something like this "fall apart tender" so it's simmering for maybe another hour from now.

[OP No.11570340]

wew sorry fell asleep on the couch after eating

a perfect medium well :^)

[OP No.11570403]

[Anonymous No.11570439]

>>11570126
Coming along. I kinda forgot I was supposed to put on some potatoes so it's simmering on low while those cook.
Then I guess I'll rest the meat in foil while I make the gravy. Thinking I'll blend the veggies on a measuring vessel and still make the gravy in the pot, though. Old habits and all that.

[Anonymous No.11570464]

>>11570439
I've never made that kind of dish before, but what happens to the top part of the meat? Do you rotate it every once in a while or what?

[Anonymous No.11570468]

>>11570464
>Do you rotate it every once in a while or what?
Yes.
It's also simmering with the lid on, which keeps the environment fairly humid overall.

[OP No.11570490]

>>11570439
looking good m8, what is the purpose of tying it up like that? also my immersion blender doesnt have any problems with splatter as long as you make sure its submerged when you start/stop the blender

[Anonymous No.11570499]

>>11570490
It wasn't really a roast-shaped cut before it was trussed.
Fairly flattish cut of meat from the neck/upper back of the cow.
I guess it might not be common to cook it like this everywhere.

[Anonymous No.11570700]

>>11570439
This worked very nicely.

[Anonymous No.11570708]

>>11570700
Back into the gravy it went. Still needed more thickening. I just use flour mixed with cold water for that. Whisk it in slowly.

[Anonymous No.11570714]

>>11570708

[Anonymous No.11570719]

>>11570714

[Anonymous No.11570731]

>>11570719
I thought about having some peas or green beans with it but I'm just not that hungry.

[Anonymous No.11572175]

>>11570731
would eat id smash them taters and put more gravy cuz fat boy life

[Anonymous No.11572194]

>>11569489
That is the shittiest chopping job I have seen. Haven't you learned a thing from Gordon? Cut the potatoes evenly, and they COOK evenly you mong.

[Anonymous No.11572202]

>>11570116
Was it that stupid fucking "IT'S A BOMB" post the other day? I got banned for telling that guy to fuck off. Same reason as you.

[Anonymous No.11572218]

>>11572175
Yeah, I think I might have the leftovers with mash actually. Taters aren't in season anymore anyway.

[OP No.11572233]

>>11572194
lol u kunt i did the best i could, i took the imperfect potatoes from the batch first so they dont go bad and got the chunks as close as possible, my mash game on point desu dont forgetaboudit

[Anonymous No.11572237]

>>11569372
>shitty beer
>costco bulk olive garden dressing and hidden valley ranch
>filthy kot
I'm all for OC, but there's a good reason I almost never open these threads.

[Anonymous No.11572247]

>>11572202
They didn't cite the exact post actually, but I'm guessing it was one of the threads about that youtuber girl that've been popping up lately.
I think it just one guy who, for some fucking reason, wants /ck/ to act more reprehensible than /lit/ did that one time.
Not gonna happen.

[Anonymous No.11572901]

made borscht

1/2

[Anonymous No.11572909]

>>11572901
2/2

money shot

[Anonymous No.11572922]

>>11572237
i open them for the cringe but i feel like they're getting worse

[Anonymous No.11572931]

>>11572909
looks dank anon, i've never had borscht but it looks gud

[Anonymous No.11572973]

>>11572931
This is the third time I've made it. Prepared it the night before and was worried I had fucked it up but tonight it is godly.
>https://www.bonappetit.com/recipes/article/borscht-greatest-recipe-all-time
Added a potato or two, some apple cider vinegar, and a little Hungarian paprika when it became too sweet. Fuck it was so good.

[Anonymous No.11573035]

>>11572973
cool might make it for a potluck next week. would you cut down the amount of brown sugar to reduce the sweetness? im more a fan of savory than sweet

[Anonymous No.11573158]

>>11573035
I'd start with 1/4 cup and then add a little at a time until you reach a desired sweetness. After this third time preparing it, I think a whole cup is a bit too much despite the rest of the recipe being great. Some sauerkraut brands are more sour or stored in more brine than others anyway. Keep some APV and a potato or two on hand just in case. Also would suggest browning your meat before adding water to make the broth.

[Anonymous No.11573226]

>>11570124
Is that a cast iron wok? I was considering getting one but don't know if my gas stove is powerful enough for woks.

[Anonymous No.11573250]

>>11572922
>>11572237
He's cooking, drinking, and hanging out with his cute cat. Generally giving us a good play by play on his meals. Literally the only consistent good thread on this board.

[Anonymous No.11573280]

>>11573250
The Double Chalupa Box every day thread was better.

[Anonymous No.11573385]

>>11573280
cringe and heartattackpilled

[Anonymous No.11573423]

IM SO SICK OF HAVING TO WORK AND JUST STAND ON MY FEET SLAVING FOR 10 HOURS A DAY FOR ONLY $600 A WEEK FUCK ITS NOT EVEN GOOD MONEY IM ALWAYS TIRED AND I FEEL LIKE A ROBOT I HAVE NO LIFE AND NO TIME I WASNT MEANT TO WORK FOR SHIT MONEY THAT ONLY GOES TO MAKING ME SURVIVE I DESERVE TO LIVE LIFE AND EXPLORE THE EARTH AND LOVE NATURE FUCK I HATE MY LIFE

[Anonymous No.11573482]

>>11573423
>I DESERVE TO LIVE LIFE
true
>AND EXPLORE THE EARTH
extremely overrated and pushed by third world countries to make bank on tourism
>AND LOVE NATURE
take a walk in your local wildlife reserve
>FUCK I HATE MY LIFE
as if even fulfilling the above three would change this in any way

[Anonymous No.11573611]

>>11573158
dope thanks anon

[Anonymous No.11574362]

>>11572909
goddamn

[Anonymous No.11574746]

>>11572909
that grilled cheese has me erect

[Anonymous No.11574771]

these threads keep me alive OP

[Anonymous No.11574781]

>>11572909
jesus fucking christ that looks good
i don't even like borscht that much but i could see the grilled cheese dipped in it being wonderful

[Anonymous No.11576066]

Leftovers. I mashed the carrots and potatoes.

[Anonymous No.11576084]

>>11576066
goodpic

[Anonymous No.11576101]

>>11573035
Fuck forgot to say don't forget to wear gloves when peeling and chopping the beets.

[Anonymous No.11576130]

[Anonymous No.11576146]

Continue brotha, your threads is alway comfy

[Anonymous No.11576157]

>>11576066
That looks fucking good dood. Also just curious, do you do the cooking all the time? Or your wife cooks too, post her cooking

[Anonymous No.11576158]

>>11576101
I ate and pickled a bunch of beats this year since I found them on sale. Honestly don't find them to stain the hands all that much.
Protip; don't peel them raw. Boil them until tender and you can just squeeze the skin off them.

[Anonymous No.11576169]

Sous vide pork tenderloin I made. Pretty good but need to get a better sear next time.

[Anonymous No.11576185]

>>11576157
Thanks. I am unmarried so I do all the cooking myself.

[Anonymous No.11576193]

>>11572909
What cheese I use to get me grilled cheese like this one

[Anonymous No.11576196]

>>11569411
Im a fan of animal Brushi brushi. Please post them from time to time m80

[Anonymous No.11576205]

>>11576185
Oh sorry there was another RN in another thread i thought it was you

[Anonymous No.11576222]

>>11576205
Perfectly fine. Yeah, there are a few of us here I think.

[Anonymous No.11576238]

>>11569372
OP is posting so many new kitty pic. This is a blessed thread

[Anonymous No.11576240]

>>11576222
ginger lemon basil garlic beet? interesting and checked

[Anonymous No.11576243]

>>11576196
Brushi?

[Anonymous No.11576244]

>>11576238
and yet you choose to shit it up with your gay animu.
really make you think.

[Anonymous No.11576250]

>>11576205
Only married people ask others about their spouses and they get awkward if they found they are not married. Nosy as fuck

[Anonymous No.11576252]

>>11569513
ahhhhh patti is cute as shit fuck me

[Anonymous No.11576270]

>>11576244
>hating animu on 4chan
Just sit back and enjoy the thread, no need to flame

[Anonymous No.11576280]

>>11576250
Oh I'm not married. I just thought it was him in the other thread, I like chop so I was genuinely curious how they separate cooking chore

[Anonymous No.11576304]

Spaghetti from the other night, was legit.

[Anonymous No.11576325]

>>11576304
I also love garlic bread

[Anonymous No.11576367]

>>11576325
It's great. I always look forward to spaghetti night because I make a really meaty, chunky sauce and I always make more than we need for the noodles. But the next day I toast up two more slices of garlic bread and have a type of spaghetti sloppy joe for lunch (with more fresh parm and herbs, of course).

[Anonymous No.11576436]

>>11576193
Swiss

[Anonymous No.11576630]

>>11576304
Mix your sauce and pasta fag.

[Anonymous No.11576634]

>>11576304
>legit
I hate how millenials misuse this term.

[Anonymous No.11576698]

>>11569372
Fuck your cat dude

[Anonymous No.11576725]

>>11576066
hutspot met klapstuk?

[Anonymous No.11576778]

>>11576304
gimmie that meat sauce recipe for the love of christ

[Anonymous No.11576918]

>>11576698
kill yourself

[Anonymous No.11576939]

>>11576634
Famalam, deadass? Get dunked on you legit retard.

[Anonymous No.11576948]

>>11576698
Patti gonna splatti a fatti if you keep actin a bratti

[Anonymous No.11577179]

>>11576939
What does this sentence mean?

[Anonymous No.11577321]

>>11576698
Please neck yourself

[Anonymous No.11577509]

>>11576698
fuck you

[Anonymous No.11577518]

>>11569377
I've never seen an apple pie with a crust that wasn't a lattice before, how'd it turn out? It has a nice color to it for sure

[Anonymous No.11577546]

>>11570708
>not adding the potato starch to the gravy to thicken it

what are you doin senpai

[Anonymous No.11577581]

>>11576698
eat my shit

[Anonymous No.11577653]

>>11576630
>>11576634
I thought these threads didn't have any of /ck/'s usual crybaby faggots but my mistake.

>>11576778
8oz ground beef
8oz italian sausage
32oz can of tomato sauce
6-10oz of chicken stock
Red wine (optional)
1 med-large onion, diced
1 large bell pepper, diced
1/2lb of mushrooms, diced
4-6 cloves of garlic, minced
1tbsp dried italian herbs

Brown your meats with a little salt and red pepper flakes, drain and set aside. Throw all your diced veg in (minus garlic), and cook over medium heat until most of the moisture has been cooked out and it's just starting to get a little color on it. Add your garlic and stir, then deglaze with your red wine (if used), otherwise use your chicken stock. Get that bubbling (if it's wine), then add your chicken stock. Once that comes to a boil, add your tomato sauce, herbs, and browned meat. Simmer on low for half an hour so the dried herbs are well-hydrated, then simply top with freshly grated parmesan and fresh herbs.

This goes well (for me) with 1lb of pasta. You may need to adjust your ratios a bit, but really I just like a chunky sauce with lots of ingredients. When in doubt, more meat and more veg without adjusting your tomato sauce and/or stock or wine. Like chunks of tomato? Go for it! Want less simmering time? Use the same process to doctor up some jarred sauce from the store.

[Anonymous No.11577734]

>>11577581
Fuck you and your gay cats bitch

[Anonymous No.11577771]

>>11577653
Just dishing you some advice tard, you're the one being hurt over it. Putting sauce on pasta is some restaurant memery they do just for looks, way better to mix it and have it permeate all your pasta.

[Anonymous No.11577782]

>>11577771
>it's for the looks
>criticizes something that was obviously set up for a picture
Stop for a second and just think about how fucking retarded you are.

[Anonymous No.11578077]

>>11577782
If you get that mixing is better then that's fine, you should've just said so in the first place instead of getting butthurt.

[Anonymous No.11578123]

>>11578077
Yes, let me take the time and effort to reassure everybody I mixed it later because some buttblasted autist wanted to lecture a stranger about subjective preferences.

Fucking kids...

[Anonymous No.11579483]

>>11576304
sharpen that knife, bruh
you're bruising the basil

[Anonymous No.11579506]

>>11577546
Do you mean the water I used to boil the potatoes?
There's barely any starch in that, man. You can't thicken a gravy with that at all.
I blended a large carrot and two small onions into it and it was still too thin. Why the hell would some potatowater make a difference?

[Anonymous No.11579510]

>>11576169
Someone critique muh loin.

[Anonymous No.11579567]

Hey ya'll, I failed at taking action shots in the middle of cooking, but just wanted to include my Italian chicken soup.

>Brown about 4 lbs of chicken thighs with skin and bones under broiler, rubbed with salt and cracked pepper
>Add browned thighs to a gallon of stock, along with one onion halved, two carrots, and three ribs celery.
>Simmer, covered, two hours at least.
>Remove all solids from stock.
>Add second batch of vegetables. Two carrots chopped, four ribs of celery chopped, one onion diced small, one 16 oz. can of diced tomatoes, drained.
>Strip thigh meat from bones, removing skin, chop and recombine with stock
>Simmer, covered, about 1 hour.
>Add chiffonade basil, oregano, Italian parsley to taste, along with several cloves chopped garlic
>Add pasta of choice
>Cut off heat, allow to stand 20 minutes
>Serve with crusty, buttered roll.

[Anonymous No.11579572]

>>11576169
Looks great. Allow it to stand a little longer next time. Also looks a bit pink but I dont mind that. Some diners might...

[Anonymous No.11579596]

>>11577581
Dude, clean the boogs outta your cat's eyes

[Anonymous No.11579602]

>>11579567
Oh, just remembered... I have some cat shots, even though I dont have cooking shots. This is a Luna, say something nice about her.

[Anonymous No.11579608]

>>11579602
And this is a Ming. She is heavily armed and lives in the shop.

[Anonymous No.11580194]

>>11579602
>>11579608
based kitties

[Anonymous No.11580198]

>>11576304
>corn

[Anonymous No.11580200]

>>11577777

[Anonymous No.11581732]

>>11576304
Ay man fuck the haters. Your spaghetti looks bomb. Even if you stir it they will still call it ugly.

[Anonymous No.11582305]

I made pizza tonight. I should make garlic fingers again some time soon, OP probably makes it more than me now.

[Anonymous No.11582342]

Sup faggots, I made tiramisu. I used amaretto, because fuck marsala.

>500g mascarpone
>5 egg yolks
>5 tbsp sugar
>2 tbsp amaretto
>230 ml 30% cream
>30 savoiardi
>250 ml espresso
>125 ml amaretto
>cocoa powder

First we add the egg yolks, sugar, and 2 tbsp amaretto to a double boiler.

[Anonymous No.11582347]

>>11569372
Stay dry and warm tonight patti

[Anonymous No.11582356]

Sup faggots, I made tiramisu. I used amaretto, because fuck marsala.

>500g mascarpone
>5 egg yolks
>5 tbsp sugar
>2 tbsp amaretto
>230 ml 30% cream
>30 savoiardi
>250 ml espresso
>125 ml amaretto
>cocoa powder

First we add the egg yolks, sugar, and 2 tbsp amaretto to a double boiler.

[Anonymous No.11582368]

>>11582356
While heating we whip the mixture until you get a cream-coloured zabaglione. At this point, take it off the heat and whisk the mascarpone into the zabaglione.

[Anonymous No.11582373]

>>11582356
While heating we whip the mixture until you get a cream-coloured zabaglione. At this point, take it off the heat and whisk the mascarpone into the zabaglione.

[Anonymous No.11582384]

>>11582373
Done. Next we whip the cream and fold the cream into the mascarpone mixture.

[Anonymous No.11582388]

>>11582384
After mixing 250 ml of espresso and 125 ml of amaretto, we dip the savoiardi in this mixture and make our first layer.

[Anonymous No.11582398]

>>11582388
Now we cover the layer of savoiardi with the first half of our mascarpone mixture.

[Anonymous No.11582403]

>>11582398
A second layer of savoiardi.

[Anonymous No.11582410]

>>11582403
Cover with the rest of the mascarpone mixture and dust witth cocoa powder.

[Anonymous No.11582975]

>>11582410
Do we get a picture of a slice? Interested in how the innards look. It all looks great though.

[Anonymous No.11583523]

>>11569372
BUMP with my own kitty

[Anonymous No.11583934]

>>11582975
I forgot. And we ate it all. You'll have to wait until Christmas, sorry.

[Anonymous No.11584307]

>>11582410
I like your kitchen

[Anonymous No.11584313]

>>11583523
What does he listen to ?

[Anonymous No.11584405]

>>11584307
Thanks! I'll be rehearsing the rest of Christmas dinner tomorrow. Mashed potatoes, root vegetables, and venison with a red wine reduction.

[Anonymous No.11584417]

>>11569372
Why are you talking all weird and deviant?
I usually like you.
Not today.

[OP No.11584644]

>>11569549
my cats dont care, i tried the cucumber thing and they all like wtf you doing lol

>>11570499
>>11570731
looks good m8, Im gonna try blending the onion into the gravy next time i make a potroast

>>11572237
olive garden dressing is top tier m8 how dare u

>>11572909
id really like to try borscht, I love beets and i got a lot of dirty gypsy blood in me, that grill chz looks crazy dank too geez

>>11573280
i concur

>>11574771
>>11576146
>>11576238
:)

>>11576066
now i want to try mashing taters and carrots, nioce

>>11576169
i got a tenderloin in the freezer i have no idea what to do with, that looks good I always imagine them being really dry

>>11576196
i will try its hard to get good ones cuz they squirming all around

>>11576304
looks good fuck the haters, I dont have a preference but keeping it seperate makes reheating leftovers better, bread looks on point af

>>11576698
rude

>>11579596
thats actually the color of her fur on her eyes i dont let my kitters run around with eye boogies i promise

>>11579602
>>11579608
>>11583523
:3

>>11582305
looks good m8, I been taking it easy on the dairy lately desu

>>11582347
bro i got caught in that shit on the moto it was sketch as fuck

>>11582410
never had this before looks very dank

>>11584417
ok sorry i usually like u too

gonna throw this pot away

https://youtu.be/KUmZp8pR1uc

[Anonymous No.11584860]

>>11584644
oh no what happened there
dead beans?

[Anonymous No.11584902]

>>11569372

[Anonymous No.11585056]

I just opened my chili power. And it was filled. With. Bugs. I want to die.It was fucking gross. Where the fuck do they come from? Were they always there? I really wanna die fuck that was fucking gross.
Check your chilis, man.

[OP No.11585065]

>>11585056
wtf man what they look like? did you use any chili bug powder before you noticed?

[Anonymous No.11585085]

>>11585065
No, not this time, but they were probably there before as well. I looked it up and apparently it's common knowledge. Disgusting knowledge. It's some sorts of beetles.
They are most common in paprika, cayenne pepper, and chili powder because the bugs lay eggs on the plants and then just live like fucking kings in your spices until you notice. They are also in turmeric, coriander, cumin, fennel, and dry ginger amongst many others. And an added bonus of granola. Granola bugs have wings even.
Nothing is fucking sacred.

[Anonymous No.11585112]

>>11585085
>They are most common in paprika, cayenne pepper, and chili powder because the bugs lay eggs on the plants and then just live like fucking kings in your spices until you notice.

the first generation wakes up living in food. they eat, fuck, multiply. the next has to deal with some shit, but mostly food. eventually a bunch of generations later lives in shit, probably eating shit and the corpses of their parents and grandparents.

[Anonymous No.11585133]

I've had bugs in my flour a couple times but never in my spices.
It amazes me that they can live in there. Don't they get thirsty?

[Anonymous No.11585193]

>>11585112

[Anonymous No.11585740]

>>11584644
Dude whats with the burnt food? were you heating up chili and fell asleep?

Be careful man. Ck can't risk of losing fml and patti

[OP No.11585804]

lol yeah thats literally exactly what i did, had a lid on it and it was on simmer so there wasnt any smoke, i smelled something funky and was like yikes, dont worry i have a very specific evacuation plan if a fire were ever to occur and when my goonbag raft is complete it will work for floods too

>>11585085
>>11585112
yall really fuckin my shit up lol checking all my spices later, i opened one of those blue danish butter cookie tins up once when I was like 7 and there was 100000 ants in it and i lost my shit it still haunts me i love those cookies

[Anonymous No.11585826]

I want to ______ Claudia

[Anonymous No.11587435]

>>11582410
bruh

[OP No.11588029]

made some wings as an appetizer

[Anonymous No.11588045]

>>11588029
buffalo is ass btw

[The HotWing Man No.11588071]

>>11588029
>when the wife lets you use the 'vark

At least you tried

[Anonymous No.11588677]

>>11582305
Very nice

[Anonymous No.11589461]

Spinach and artichoke dip

[Anonymous No.11589886]

Made a pot roast last night. It was pretty comfy.

[Anonymous No.11590045]

I don't know what I'm doing.
It's pork shoulder. I guess we're doing something in the toaster oven with it.

[Anonymous No.11590053]

>>11590045
Going low and slow for several hours. Added some carrots and onions.

[Anonymous No.11590546]

>>11590053

[Anonymous No.11590720]

>>11590546
Very tender. Difficult to cut actually.
Maybe I'll shred the rest of it tomorrow and have it with coleslaw on bread.

[Anonymous No.11590729]

>>11590720

[OP No.11590814]

>>11588045
>>11588071
>not making custom wings and watching the new Hot Ones
u fooking wot m8?

>>11589461
this looks dank what did you use to dip?

>>11589886
>>11590729
yall really making me craze a roast shit looks cash

[Anonymous No.11590820]

>>11590729
I remember you posted in my soup thread a week ago

[Anonymous No.11590838]

>>11590729
looks really comfy and delicious. what it's the brown liquid? some kind of gravy?

[Anonymous No.11590936]

>>11589461
Class.

[Anonymous No.11590973]

>>11590838
Yeah, it's just the liquid that came out of the roast with the carrots and onions blended in. And thickened a little more with flour in cold water.

[Anonymous No.11591575]

>>11590814
Just some tortilla chips, nothing fancy.

[Anonymous No.11591587]

>>11569372
That Olive Garden stuff is great. Stay away from the “light” variety though.
Also, is there any creature more content than a cat in a box? I submit there is not.

[Anonymous No.11592015]

So, I tried some things as a rehearsal for Christmas. Venison steak with a red wine reduction, root vegetables, mashed potatoes, and cauliflower puree.

[Anonymous No.11592041]

>>11592015
Started with preheating the oven to 200°C and toasting some shaved almonds.

[Anonymous No.11592046]

>>11592041
Then I sauteed a diced onion in a pat of butter.

[Anonymous No.11592054]

>>11592046
Added a pound of cauliflower florets, half a beet, a sprig of thyme, and 200ml of 30% cream.

[Anonymous No.11592105]

>>11592054
Meanwhile I infused 600ml of 2% milk with 2 blades of mace and a smashed garlic clove to use in the mashed potatoes later on. The level of the cream seemed a little low, so I added 250ml of the infused milk to the pot. Forgot to take pictures, but I also peeled and cut 500g of potatoes, a bigass carrot, a celeriac, and a rutabaga. The potatoes and cauliflower have now been simmering for 20 mins in their respective pans, and the carrot, celeriac, and rutabaga have been roasting in the oven with some oil, salt, pepper, thyme, rosemary, and sage.

After those 20 minutes, I pureed the cauliflower and riced the potatoes, after which I added 50 grams of butter, salt, pepper, and 350ml of the infused milk.

[Anonymous No.11592120]

>>11592105
Got my skillet nearly smoking and my venison steaks salted and peppered. The DeBuyer carbon steel skillet I ordered is late, so I'll have to make do with (((teflon))) for now. 1 1/2 minute on each side.

[Anonymous No.11592135]

>>11592120
Venison is resting, took the root vegetables out of the oven, plates are heating up, time to prepare a pan sauce. I chopped a small onion and made a slurry of 1 tbsp blueberry preserves, 1 tsp cornstarch, and 1 tbsp of red wine.

[Anonymous No.11592144]

>>11592135
Sauteeing the inion with a pat of butter, and some leftover thyme, rosemary, and sage.

[Anonymous No.11592156]

>>11592144
Deglazed with 250ml of merlot, to which I added the slurry. I let it reduce a bit to get that nice consistency and concentrate the flavours. Added salt and pepper at the end and fished out the herbs.

[Anonymous No.11592170]

>>11592156
And here's the final result: venison steak cooked to medium-rare, served with a blueberry and red wine sauce, with garlic mash, roasted root vegetables, and a cauliflower-beet puree topped with toasted almonds and alfalfa.

[Anonymous No.11592217]

>>11592170
Things I learned: the cauliflower puree doesn't need the milk. Next time I'll boil the beets in the cream but steam the cauliflower separately and just add it during the blending step. The puree needs that bit of mace and garlic, so I'll sautee a small clove of galic with the onions and stew a blade of mace with the cream and beet. I also meant it as more of an amuse-bouche, so I'll serve it in shot glasses instead. The root vegetables could have benefited from an extra 10-20 minutes in the oven. For the sauce I'll dice the onion a bit finer and maybe use shallots instead. Also, sorry for AGAIN forgetting to post a cross-section.

The venison and the mashed taters came out perfect.

[Anonymous No.11592744]

got a bit of a stomach bug, so i made some soup and congee

[Anonymous No.11592938]

>>11592170
kinda gay presentation but I bet it tasted really good.

[Anonymous No.11593457]

>>11592170
blueberries on garlic huh

[Anonymous No.11593547]

>>11592170
Idk about that sauce on potatoes, though I'm sure it's amazing with the meat.

[OP No.11594039]

>>11591575
nice id rek like half that dish

>>11591587
ya that shits dank, boxes cause turf wars round these parts, shit gets messy fast

>>11592170
>>11592135
id be very interested in tasting this im not a bluberry fanatic but this sounds interesting

https://youtu.be/f6TCjgeD8Us

Patti's diet is going swimmingly fyi

[Anonymous No.11594525]

>>11594039
How old is Patti? Sometimes she looks like 1.5 year old and sometimes she looks like 6 years old

[Anonymous No.11594526]

Look what I just got in the mail this morning (finally):

[Anonymous No.11594530]

>>11594526
Washed it and fried the peels of 2 potatoes, 1/3 cup of oil, and 2/3 cups of salt to season it.

[Anonymous No.11594535]

>>11594530
Made some home fries with the potatoes that so graciously donated their peel.

[Anonymous No.11594540]

Fried some eggs just for good measure.

[Anonymous No.11594544]

>>11594540
And that's breakfast! Now off to work.

[Anonymous No.11594588]

>>11594526
Dood I have the same in 26cm. Damn that thing is a bitch to use... makes good egg and sear fish tho. But i fucked up steak or fried rice everytime

[Anonymous No.11594695]

>>11594588
How do you fuck up a steak?

[Anonymous No.11594751]

>>11592170
Cool, dude. Seems like kinda a shitload of root vegetables though, especially when two of them are pureed. I'd just include the beetroot in the roast and replace the potato mash with cauliflower mash.

[Anonymous No.11595276]

>>11594751
Tbh I was just trying out some things which I MAY make for Christmas. Already made bacon-wrapped haricots verts and chicken thighs roasted with lemon-herb butter some time ago.

[Anonymous No.11595382]

>>11569372
Quit writing like a nigger or take your bullshit to >>>>/wuhrlstahiphop/ you insufferable cunt.

[Anonymous No.11595398]

Made a gunbo in a cookalong thread, got some constructive feedback. Ill try again saturday with the way I like it with the crab and okra instead of the way the rest of the family likes it

[Anonymous No.11596408]

>>11594039
She plumpy

[OP No.11596521]

>>11594525
shes like five or 6 i have no idea id have to do some investigating

>>11595398
looks good

>>11595382
ill continue doing whatever i want you feels me homie

>>11594544
looks good, make me wish i didnt have electric stoves

[Anonymous No.11596862]

>>11579506
not the same anno but you can buy powdered potato starch at most store, it can be used to thicken gravies and curries ect.

[Anonymous No.11596925]

>>11594526
Those pans are phenomenal. The restaurant I work at has like 40 or so DB 'La Lyonnaise' skillets and sauteuse type pans, they're awesome to work with although the large ones are heavy af and take a bit of getting used to.

[Anonymous No.11597060]

i wish i knew how to cook, fuck. some of you guys are really good.

[FPH No.11597085]

>>11577581
Goddamn those are some cute cats.

[Anonymous No.11598121]

Posting to keep this shit going. Nothing much, basically homemade hamburger helper. You will need:
olive oil
ground beef
garlic
onion
flour
chili powder
paprika
oregano
tomato sauce
beef broth
macaroni
cheese

[Anonymous No.11598131]

>>11598121
Put a bit of olive oil in a pan, heat it up and brown that beef. While that's happening mince your garlic and onion and add it once beef has browned. Cook until onion softens.

[Anonymous No.11598142]

>>11598131
Add a bit of flour to thicken the whole thing and cook a minute or so. Add some spices, tomato sauce, beef broth and scrape whatever stuck to the pan before bringing to a simmer. Add pasta, put a lid on it and wait until pasta has cooked and absorbed all the liquid, stirring every few minutes to prevent sticking.

[Anonymous No.11598147]

>>11598142
Add some cheese to the whole thing and stir it in until it melts. Serve and top with more cheese if desired. Too lazy to shred my own so you get pre-shredded garbage. Wa la!

[Anonymous No.11598153]

>>11598147
Cat tax, he's not allowed on the counter.

[Anonymous No.11598180]

Goulash

[Anonymous No.11598190]

>>11569499
>>11569513
cat

[Anonymous No.11598228]

>>11598180
how many kulaks died in the making of this?

[Anonymous No.11598245]

>>11598228
One, but he was a fat little piggy.

I wish I could cook things that actually look good desu. At least it tasted hearty I suppose.

[Anonymous No.11598256]

>>11596862
Oh, I have a whole bag of that but I've always just used wheat flour for thickening sauces and gravies. I can't taste a difference and it works just fine.
The other guy said "the potato starch" so I think he did mean starch specifically from the potatoes I was cooking. Guess I could have just cooked the potatoes in the pot with the meat. I do that sometimes. Doesn't do anything to thicken the gravy, though.

>>11597060
Why don't you give it a try then? When I first moved out on my own I had chili for dinner maybe 5 days out of 10. It's unfuckuppable, cheap, and delicious. Good place to start.

[Anonymous No.11598269]

"My friend, are you serious (deriving from 'dead serious'- dead ass serious- dead ass), get fucked you literal retard."
I assume you know what retard means.

[Anonymous No.11598323]

>>11598269
was for
>>11577179

[Anonymous No.11598354]

Here's tonight's dinner. This is chicken milanese topped with a white balsamic vinaigrette salad and a wasabi saffron potato salad on the side.

[Anonymous No.11598382]

>>11598245
Just change the bowl and add a garnish

[Anonymous No.11599453]

>>11598354
Nice!

[Anonymous No.11599500]

>>11594039
she is so cutie!

[Anonymous No.11600262]

>>11598147
I'd eat that right about now

[Anonymous No.11601516]

I call this one "Cat in the limes"

[Anonymous No.11601620]

Since some people who actually make food are in this thread - anyone have a good salsa recipe?
Every one I see is just:
whole tomatoes
onion
garlic
jalapenos
cilantro
cumin
salt
lime
sometimes sugar
That sounds fine to me because I want to make a restaurant style salsa, but aren't there any tricks that people know? Like cooking it or something? Mine never turns out quite as good as the store bought stuff.

[Anonymous No.11601645]

>>11601620
I'm really no expert, but I would try experimenting with smoked peppers or maybe cooking down some peaches into a compote and adding them for some depth of flavor. Peach and habenero are soul mates in my book.

[OP No.11601653]

>>11601620
http://www.rickbayless.com/recipe/roasted-tomatillo-salsa/

this my favorite recipe if you can get tomatillos

[Anonymous No.11601673]

>>11601645
I've had peach/habanero salsa and I agree it's good stuff. I'm looking for something more traditional for this time though.
>>11601653
I wonder if adding a bit of mild olive oil would work in this. Hmmm...

[OP No.11601690]

>>11601673
you can add avacodo and creme and its dank

[OP No.11601716]

made a bunch of ground brisket and short rib, still deciding what ill do with the majority of it

[Anonymous No.11601730]

>>11601716
stroganoff?

[OP No.11601734]

did a quick burger used some leftovers up, grilled chopped red onion, 'berg, some leftover fry sauce, merica, walmart brioche bun and leftover mash and cabbage yay

[Anonymous No.11601739]

>>11601653
>rural yet hipsters have driven short ribs up to 7 USD/lb and brisket to 8.50-9USD
They're almost the same price as New York Strip or Ribeye now. Sometimes they are.

[Anonymous No.11602131]

>>11598153
I love his little gloves lol

[Anonymous No.11602153]

>>11598180
doesn't look too bad but sorta looks like it came in a can

[Anonymous No.11603436]

>>11598354
recipe for that tater salad?

[Anonymous No.11604067]

I call this one "cat on the invisible bed"

[Anonymous No.11604080]

>>11601739
I like this gif

[Anonymous No.11604571]

>>11604067
Nice, I'll let him know he's a piece of art now.

[Anonymous No.11604678]

>>11601620
I skin and deseed the tomatoes, then salt them and leave them in a sieve for a while so they lose some moisture. If the tomatoes are still a bit flavourless or just out of season, stirring through a little tomato paste helps too.

[Anonymous No.11604948]

>>11604678
I kinda wondered about draining the tomatoes for a while. Think I’ll try that then.

[Anonymous No.11605007]

It's a storebought porchetta.
If I don't screw it up completely I'll be trussing my own in the future. If nothing else I can at least then score it in a way that doesn't interfere with the string. Fucking hell.

[Anonymous No.11605037]

>>11605007
I was watching a few recipes last night and happened on this. Used to see the final result in the webm threads but haven't in a while.
https://www.youtube.com/watch?v=o5qJ3MAPxS8

[Anonymous No.11605088]

>>11605007
>If nothing else I can at least then score it in a way that doesn't interfere with the string. Fucking hell.
That's some real shit, I usually end up just cutting it all off.

[Anonymous No.11605679]

>>11605088
Turned out nicely.
Just making a quick roux into which the liquids from the roast plus the onion and one of the carrots, blended, will go

[Anonymous No.11605682]

>>11605679
About 20 minutes at 230 C at first, then around 120 C for a couple hours after that. It's nice and juice in the middle. I like it like this but I don't think another 30 minutes would have harmed it either.

[Anonymous No.11605686]

>>11605682

[Anonymous No.11606920]

>>11605686
Damn that shit dank

[Anonymous No.11606941]

>>11569549
I don't know but they don't like durien, well they like the smell but not the taste

[Anonymous No.11606950]

>>11605682
>>11605686
>>11605679
Looks good, but how do they get the skin so damn crispy in the video?

[Anonymous No.11607226]

>>11606950
They peed on it beforehand

[Anonymous No.11608650]

>>11598147
>>11598153
comfy

[Anonymous No.11609409]

[Anonymous No.11609480]

Helios is pleased with the thread, keep it up.

[Anonymous No.11609946]

>>11609409
Olive garden?

[Anonymous No.11610768]

>>11609480
welp in case any if you boiz want to learn how to stir fry
>8 large chicken thighs
>1 large yellow onion
>jalapeno
>some mushrooms
>handful of bean sprouts
>4-8 cloves garlic
>some ginger root
>3-4 Tbsp peanut oil
>salt
>pepper

>sambal oelek
>soy sauce
>oyster sauce

>white rice
>rice vinegar

[Anonymous No.11610798]

>>11610768
Cut up the chicken thighs and throw them in a bowl with some salt/pepper and mix them up. Let them sit out while you cut your veggies.

Heat up your electric wok because you are a poor fuck and only have an electric stove in your shitty apartment. Throw in peanut oil and let it get hot then throw in half the chicken.

Cut up your veggies while you let the chicken sit. Don't fuck with it for a minute or two. Add the garlic in a bit.

[Anonymous No.11610814]

>>11610798
Throw the onions in next and let the chicken/onions get a good brown. I like the onion/chicken a little blackened. You have to kind of know the cook times for the ingredients and add them gradually. Meat always goes first, quick cooking stuff like spinach or peppers go in last (i like peppers with some crunch still, but that's up to you).

[Anonymous No.11610836]

>>11610814
ingredients halved for all the vegetables/garlic/ginger btw. You don't want to crowd the wok so you make this in batches. This yields 6-8 servings in 2 batches.

Throw in the rest of the veggies (sprouts, shrooms, ginger, jalapeno). Right when you throw the veggies in add soy sauce to taste (I give it about a 3-4 second pour), 3 Tbsp of sambal oelek, and about a Tbsp of oyster sauce. Mix all that shit up really good and consider adding another T of peanut oil if you need to. Just cook until desired doneness of veggies. I really try to just watch the mushrooms because it is easy to overcook the little fuckers.

[Anonymous No.11610847]

[Anonymous No.11610849]

>>11610836
Throw it on the rice when it is done if you want. Reheats really well. If you don't make rice alot make sure you wash it with cold water and throw a tsp of rice vinegar in the pot with some salt. It will make it not stick together and add some flavor.

[Anonymous No.11610865]

>>11610849
Shoutout to the real MVP, pic related. Shit is unreal.

You can make the salty/sweet sticky sauce yourself with something like:
>6T soy sauce
>1 cup stock
>3T corn starch
>2T honey/brown sugar
>2T rice vingar
>whatever else you feel like (garlic, sambal, ginger, pepper, oyster sauce, etc).

This sauce is the one most people are familiar with from chinese takeout. It has to cook down and bubble/turn brown. I think it's too much of a pain in the ass to make every time but I'll throw it in some days when I'm feeling it.

Makes it easy to put down veggies and cook lunch for half the week. Reheats from frozen and fridge pretty well.

[Anonymous No.11610870]

>>11610865
Here's the sticky sauce from another cook. Use sesame oil instead of peanut if you are really trying to just replicate shitty american chinese takeout.

[Anonymous No.11610875]

>>11610870

[Anonymous No.11610969]

>>11610798
I respect a fucker that preps mid stir fry without screwing it all up.

The meat / garlic timing thing is interesting, I see people saying they'll burn, but everyone I know adds the aromats first.

[Anonymous No.11610995]

>>11582388
>>11582398
>>11582403
>>11582410
please make a cake from egg white and use that instead of that store bought savoiardi trash
it's sooooooo much better

[Anonymous No.11611048]

Hey guys been lurking these threads for years, love patti it makes my life easier since one of my cats died this year and since i moved out i don't have a pet yet.

Been getting dickered and cooking though to take my mind off things, here's a nice breakfast i made, almost a full-irish.

[Anonymous No.11611055]

>>11611048
Are you British

[Anonymous No.11611073]

>>11611055
Lol nah m8 i'm aussie but sort of irish through my grandfather. Although our breakfasts are pretty much the same shit to be fair.

[Anonymous No.11611092]

>>11610995
>sooooooo

[Anonymous No.11611103]

>>11610969
The ginger I've seen burn if you add it with the meat, but it has been fine with the veggies. I don't like grating mine either the big chunks are nice to find in there. The garlic seems fine with the meat, I've not had it burn on me yet. Maybe I'm a pleb and can't tell, but I DEFINITELY could tell when I added the ginger early it got bitter as fuck.

[Anonymous No.11611116]

>>11611092
problem sweaty?

[Anonymous No.11611137]

>>11611116
>>>

[Anonymous No.11611896]

Today we are making some basic jambalaya in the slow cooker because I lost the recipe for the pan version, and it's less effort to boot.

You will need
>celery
>onion
>green bell pepper
>garlic
>sausage, smoked preferably
>chicken thighs
>oregano
>thyme
>smoked paprika
>cayenne pepper
>salt & pepper
>diced tomatoes
>chicken broth
>rice
>green onions

[Anonymous No.11611906]

>>11611896
Dice celery, onion and bell pepper, mince garlic. Skin and debone chicken thighs if applicable, season with salt & pepper and brown on both sides, you don't need to cook it throughout. Brown sausage as well. Look at this beautiful mise en place.

[Anonymous No.11611923]

>>11611906
Should've said I browned my sausage because it wasn't smoked, if it is then you're already good.

Slice your sausage into rounds. Into your slow cooker, put all those diced vegetables, garlic, chicken, sausage, spices, diced tomatoes, and chicken broth. Give it a mix before putting the slow cooker to high and forgetting about it for the next 4 hours.

[Anonymous No.11611933]

>>11611923
After that time has passed, take out the chicken, shred it and add it back, along with your rice, and let it cook another 20 min, or however long it takes your rice to absorb the leftover liquids and cook properly. I had to add a bit of water because it wasn't quite cooked. Top with sliced green onions and enjoy the messy but tasty meal.

I think mine could've used either more tomatoes, or tomato paste or something. I also added some extra red pepper flakes for more kick.

[Anonymous No.11611942]

>>11611933
Cat tax

[Anonymous No.11611968]

>>11577782
>>11578123
It's supposed to mixed in the pot.

[OP No.11612560]

im tired as heck but imma try to do some fish n chips muy authentico style

[Anonymous No.11612566]

>>11611942
cute loaf

[OP No.11612599]

salted the fish and letting it sit like an hour to yada yada

making my beer batter with some beer i dont want to drink

https://youtu.be/V0MoiO7qTCE

[OP No.11612782]

welp fish was mushy shit i ragequit that shit and am making some quick wings, patti is equally dissatisfied

[Anonymous No.11612787]

>>11569377
the color on that crust is perfect

[Anonymous No.11612788]

>>11573226
worst case scenario, use a chimney starter under the wok

[Anonymous No.11612799]

>>11576169
muh nigga, pork tenderloin is how I convert people to the unholy cult of sous vide.

[Anonymous No.11612808]

>>11612782
sorry about the fish I hate when that happens
but patti is honestly one of the prettiest cats I've ever seen I adore her

[Anonymous No.11612814]

>>11611933
Next time try adding hot sauce in there. When I make jambalaya I add a few dashes each of every hot sauce I have on hand. Also I use these sausages. Pretty trashy I guess, but I don't really care.

[Anonymous No.11612939]

>>11611942
Brother I stole food, I am sorry.

[Anonymous No.11613049]

>>11612814
Good idea, might work well with the rest. Unfortunately the store didn't have any proper smoked stuff, what it called smoked were basically hot dogs and I'll be damned if I'm gonna use that in a recipe.

[Anonymous No.11613143]

>>11611896
>>11611933
This looks comfy af

[Anonymous No.11613147]

>>11612782
lmfao

[Anonymous No.11613451]

>>11601620
Chile del arbol in desired quantities as these will be your main heat factor.

California chiles any quantity but I recommend using substantial of both new Mexico and California chiles
New Mexico Chile's see above for instructions on quantity.

guajillo chiles
one onion quartered
3-4 cloves of garlic
Oregano to taste
Cumin and salt to taste

just reconstitute the California, guajillo, and New Mexico chili's in water for a few hours. while waiting for your chili's to come back to life, take your arbol chili's and fry them up a bit with a splash of oil, you'll know they're done when they're not burned but they make you cough and want to cry. then drain your reconstituted chilis remove the seeds and stems from them and blend those up with everything else and taste every so often with a chip or a spoon. adjust seasonings as you like. Also if you want to turn it into a chili sauce for pozole or enchiladas just strain it through a fine mesh seize to remove any solid particles and it's ready to go.

[Anonymous No.11613456]

>>11613451
oh yeah I forgot to specify, all the chili varieties are dehydrated in this recipe and are used at your own desired quantities.

[Anonymous No.11613579]

>>11605686
I am definitely making this from scratch next time. It wasn't bad but it was pretty obviously just a scored ribroast the butcher couldn't sell that he slapped some garlic and parsley on and trussed up. Lazy!

Anyway, I made stew out of the rest of it. Used the gravy in it too.

[Anonymous No.11613732]

>>11601516
More like Kot and the Martian Titties

[Anonymous No.11614434]

I call this "ooopsie"

[Anonymous No.11614459]

>>11572237
you must be the one posting all that OC that's better than this. Oh wait this is /ck/ and dickered threads are about as good as it gets here. fuck off then

[Anonymous No.11614794]

>>11601620
Throw the onions, tomatoes, and peppers on the grill - I do this every time I BBQ. Grill the tomatoes til they blister, the onion til it's soft, and get the peppers completely blackened and peel the skin off. The char and smokiness takes the salsa to a whole new level.
Additionally, you need a lot of cilantro and probably more salt than you think. I use serrano + jalapeno, plum tomatoes, and a large yellow onion grilled, plus a bit of raw white onion thrown in at the end.

[Anonymous No.11614800]

>>11614459
Most anons don't turn their OC into a fucking general.

[Anonymous No.11615393]

>>11611896
Are you in canada?

[Anonymous No.11615511]

>>11615393
Yes as you can probably guess from bilingual everything and store brands.

[Anonymous No.11615517]

>>11610768
>Not cleaning the poop off your mushrooms

[Anonymous No.11616220]

I'm gonna make some philly cheesesteaks this weekend. Do you think my butcher would slice up some sirloin super-thin for me or am I gonna look like an asshole for asking?

[Anonymous No.11616258]

Cooking cat thread....

[Anonymous No.11616275]

>>11615517
I only found out something like a week ago that portobellos are grownup button mushrooms and I've been looking for button mushrooms with the dirt still on them to see if I could grow them myself ever since. So of course they're all nice and clean now. Hrm.

[Anonymous No.11616841]

>>11576304
looks good

[Shadow the Edgehog (Frost) No.11617365]

>>11569372

Still rather new to this ghastly place -- cu/ck/istan, that is, not 4chins -- so someone wanna let me in on the joke?

[Anonymous No.11617373]

>>11617365
.

[Shadow the Edgehog (Frost) No.11617378]

>>11584644

>my cats dont care, i tried the cucumber thing and they all like wtf you doing lol

Issue patched in the latest firmware update contained in the mothership's routine downlink :3

[Shadow the Edgehog (Frost) No.11617399]

>>11591587

Mine fully endorse my Amazon / Revzilla habit. Pic semi related.

[Anonymous No.11617435]

>>11617378
That one is still wrapped, the cat knows it can't hurt him that way.

[Anonymous No.11617747]

[Anonymous No.11617981]

>>11576130
Thats a fucking big mushroom

[Anonymous No.11618503]

I call this "Cucumba"

[Anonymous No.11618675]

>>11618503
Huh?

[Anonymous No.11618872]

fries