Cook-along

[haha No.12551954]

cook with me, I guess
i'm making dough for the first time (for empanadas)

what are you making?

[haha No.12551984]

sifting flour is awfully relaxing but i probably shouldn't have worn a black shirt

[Anonymous No.12552007]

fuck off with your shitty blog.

[haha No.12552010]

it's my first time handling lard and holy shit this stuff is messy

[haha No.12552024]

>>12552007
i'm a lot more interested in what other people are cooking than what i am desu

[haha No.12552166]

i didn't think it was going well but it tastes okay so i think i'm at least on the right track

now it just needs to chill

[Anonymous No.12552174]

>>12552007
>stop cooking on the cooking board
Fuck off.

[Anonymous No.12552177]

>>12551954
what the fuck is empanada

[Anonymous No.12552187]

>>12552177
A pastry with a meat filling.

[Anonymous No.12552188]

>>12552177
Like a burrito

[haha No.12552199]

>>12552187
>>12552188
like a guacamole

[Anonymous No.12552276]

>>12552187
>>12552188
sounds motha fucking epic

[Anonymous No.12552322]

>>12551954
My lentils are soaking overnight so nothing atm

[haha No.12552440]

>>12552322
what do you plan to use them in?

[Anonymous No.12552452]

>>12552440
Burrito fiilling desu

[haha No.12552455]

>>12552276
thanks, appreciate the comment! :)

[haha No.12552462]

I suck dicks

[haha No.12552787]

>>12552462
oh true

[Anonymous No.12552821]

>>12552787
Did you just refrigerate it? From the picture it really looks like it could use a little more kneading. It doesn't look uniform enough. Empanadas use a type of flaky pastry very close to a pate brisee. That means work with it as cold as possible and stop kneading when there's no lumps of flour, though lumps of fat, in your case lard are better off not entirely incorporated. I'd mix it just a hit more, better to lose some flakiness than to have them come apart after filling while baking.

[Anonymous No.12552853]

>>12551954
i'm making bad decisions on the daily and ruining my physical and mental health

[Anonymous No.12552869]

>>12551954
i had a bbq chicken thigh and some egg noodles. boring but comfy

[haha No.12552873]

>>12552821
i did refrigerate it
i really appreciate the advice
i'll definitely knead it more, for sure
i was a little confused on not fully incorporating the lard, but i hope i left enough of it intact that it comes out okay

i don't know if it should stay chilled, but i'm gonna be actually using the dough later tonight

[haha No.12552933]

>>12552853
are you at least having fun

>>12552869
comfy is important

[Anonymous No.12552969]

>>12552933
yeah I'm having a fuckin blast

[Anonymous No.12553010]

>>12551954

>what are you making?

Grilled cheese. Homemade bread, tomato and basil from the garden, cheese, mayo.

[Anonymous No.12553019]

>>12553010

Plus salt, pepper, red pepper flakes

[haha No.12553039]

>>12552969
sounds like it

>>12553010
this is pretty
i aspire one day to have a kitchen like this when i move out

[Anonymous No.12553056]

>>12553019

Nice and sloppy.

[Anonymous No.12553134]

>>12553039
where is this from?

[haha No.12553233]

>>12553134
i have no idea

>>12553056
>Porn
this is a blueboard you fucking freak
MODS

[Anonymous No.12553324]

>>12553233

How's the empanada coming?

[Anonymous No.12553333]

OP what filling are you making

[Anonymous No.12553340]

>>12553333
FUCK I WASTED QUADS

[Anonymous No.12553367]

I’m cooking brown rice

[haha No.12553375]

>>12553324
i'm probably gonna start prepping and cooking in about fifteen minutes

took that other anon's advice and kneaded my dough until it was more uniform

>>12553333
cheese and spinach because it's what the anon who inspired me to make this had

it's only my first attempt though and if it turns out well in the future i'll do some other cool shit

[haha No.12553383]

>>12553367
i usually only make white rice
i've been meaning to experiment with brown rice more

[Anonymous No.12553395]

>>12553367
Now I’m cutting sweet potoroos
>>12553383
Do you think I should put cheese in my brown rice

[haha No.12553410]

>>12553395
i was just reading about sweet potatoes
i haven't had them since i was a kid and i wasn't fond of them but i haven't given them a fair shot since

and yeah absolutely put cheese on it but only if you're feeling it

[Anonymous No.12553416]

>>12553395
You won't.

[Anonymous No.12553420]

I cut my sweet potots into nice little shapes because I have aspergers and like shapes

[Anonymous No.12553423]

>>12553410
What is it with white people and hating sweet potatoes from childhood ?

[Anonymous No.12553431]

>>12551954
I made pork chops, sautéed some zucchini, and a baked potato. Nothing special. Didn’t take pics of the process but heres the end result if you give a shit.

[Anonymous No.12553433]

>>12553416
yes i will you stupid fucking faggot bitch do not doubt me
i am about to desecrate wh*Te people food

[Anonymous No.12553437]

guys what to season sweet potatoes with? having the basic bitch pantry seasonings and such

[haha No.12553441]

onion cutting time
fresh walla-walla tastes so fine

>>12553423
i like to attribute it to where i live
it's not common in a lot of dishes from the pacific northwest

>>12553420
based autism sweet potato anon

[Anonymous No.12553448]

>>12553441
well im from Eastern WA and a lot of the white boys i know hate sweet potatoes for some reason

[Anonymous No.12553452]

>>12553441
that is a nice onyo

[Anonymous No.12553453]

>>12553431

Looks good.

[Anonymous No.12553470]

>>12553453
It was good. Porkchops is my speciality man I've gotten really good at making them perfect. Sprinkled some parmasean on the zucchini. Goes to say there is onion in there as well because I don't cook anything without using onion.

[Anonymous No.12553471]

I’m cooking stupid shit like sweet potatoes and cheesy brown rice because of this good lord

[haha No.12553492]

it asks for one clove of garlic but i minced two because i dunno i'm not a bith
time to destem six fucking ounces of spinach
should've done this earlier

>>12553452
o n y o

>>12553448
i used to be a hella picky eater so i honestly wouldn't be surprised if i love them now like i do a lot of foods i used to hate

[Anonymous No.12553494]

Muenster cheese and cheddar in the rice

[haha No.12553504]

>>12553494
muenster is the best cheese imo
light but unique flavor, good melting properties

[Anonymous No.12553510]

>>12553504
i agree, going forward im buying more muenster because this was my first buying it. veery creamy goes well with starches

[Anonymous No.12553518]

Sweet potatoes looking about the color I want em

[Anonymous No.12553539]

>>12553494
She looks more appetizing desu

[Anonymous No.12553545]

Mixed in the sweet potatoes with the cheesy rice, have some pickled peppercini in there for a little kick.
And thus concludes anon cooks a horrible retarded dinner/lunch for work tomorrow while stoned off his ass

[Anonymous No.12553549]

>>12553539
Sorry, I don’t usually cook food I am only just getting into this hobby

[haha No.12553551]

finished destemming the spinach, put everything in the appropriate containers
time to preheat the oven i guess

>>12553510
it's good
i was basically raised on sharp cheddar so the fact that it isn't like, mad strong is really intriguing to me

[Anonymous No.12553556]

>>12553545
Aw bro I would have left the sweet taters on the side.

[Anonymous No.12553576]

>>12553551
Do you have Tillamook? Im guessing that because youre PNW

[Anonymous No.12553599]

>>12553556
I know. I fucking know. You see, the issue with me is that I always try to make a few last extra steps when everything was fine before I take my final redundant actions. Like the time I called her sweetie on a text at the last moment after being normal for a few weeks and she stopped talking to me because it was weird. Like the time I had those last few tequila shots "for the road" after I lost my job and drove homee and next thing you know im drunk vomiting all over my little brother and he tells me I remind him of our boozer dad with tears in his eyes. Like that time I added the sweet taters to my cheesy rice at the last moment.

[Anonymous No.12553605]

>>12553545
Cursed Rice

[Anonymous No.12553609]

>>12553605
stop making fun of my Retard Rice ™

[Anonymous No.12553614]

Lessons learned: Making cheesy rice is better served in some sort of casserole with a nice shredded meat or ground bôûęf

[haha No.12553642]

>>12553576
yeah we buy tillamook block cheddar and i shred it by hand

there's no caking agent that way and it feels much nicer

>>12553609
i support you and your rice

[Anonymous No.12553646]

>>12553642
>yeah we buy tillamook block cheddar and i shred it by hand
damn that really is a PNW cultural thing

[haha No.12553665]

>>12553646
didn't occur to me until only a year or so ago that tillamook was primarily a pnw thing even

[Anonymous No.12553675]

>>12553614
Stronk

[Anonymous No.12553678]

>>12553675
heh

[Anonymous No.12553707]

>>12553010
>make bread yourself
>full of fucking holes

>tomato from the garden
>small as fuck

i bet you didn't even churn your own butter or make your own cheese, did you?

[haha No.12553846]

here's the cheese sauce

[haha No.12553854]

rolling out, filling, and crimping them is frustrating, but i've never worked with dough before and i think they've turned out well

except for the one in the front, i've named it Mikey, and Mikey's special in his own way

[Anonymous No.12553863]

>>12553854
damn i just realized ive never had empanadas and im from fucking california

[Anonymous No.12553886]

>>12553854
these look rly good anon

[haha No.12553893]

>>12553863
neither have i
it's half of why i'm making them, dog

>>12553886
thanks i hope they turn out well
i'm gonna try and make a second batch with the rest of the dough while this one bakes

[Anonymous No.12553898]

>>12553854
mikey has class i like mikey. you know with that extra little divot he stands out. i bet he is gonna just ooze sauce... naughty mikey

[Anonymous No.12553899]

>>12553893
>neither have i
damn, well you seem to have experience with dough making and filling. When i work with dough or pastries everything looks like an autistic play-doh project by a kindergartener

[Anonymous No.12553901]

>>12553863
The small pizza place that makes super thin crust with goat cheese and balsamic has em for 1.50 a pop. They're pretty great. This is in cornfield central Illinois. Get on it.

[Anonymous No.12553908]

>>12553901
>1.50 a pop
holy shit sounds based, how portioned are these empanadas? im assuming they have similar fillings as burritos?

[Anonymous No.12553916]

>>12553854
Do you have big hands?

[Anonymous No.12553931]

>>12552177
Fettuccine enchilada

[haha No.12553982]

so a few things to note
they didn't crisp or brown the way i wanted them to so for the second batch i'm thinking i'm going to give one half of them an egg bath and butter the other half

the dough is really dense and dry, not flaky at all like i wanted it to be
it's not totally cooked in the center, so i'm also making the second batch thinner

i'd also like to add some herbs next time i make the dough, it's awfully plain

>>12553916
i have okay-sized hands

>>12553899
behind the scenes that's exactly what this is

>>12553898
mikey was sacrificed to be a tester
he was okay, truly a hero

[Anonymous No.12554018]

>>12553982
I was expecting golden brown flakey goodness. I'm kinda disappointed. Now let's find out what we did wrong man. Not enough butter and too thick would be my guess.

[Anonymous No.12554040]

>>12553982
if they didn't brown and they didn't cook all the way through why didn't you keep them in the oven longer

btw if you make them thin enough you can just do them in the skillet with some oil. i did this with some leftover dough i had and it was honestly heavenly. we don't have emapanadas here so the filling was just feta and butter plus herbs

[Anonymous No.12554101]

i wish i could cook like some of you. instead i make cheesy watery brown rice with shitty sweet potatoes

[haha No.12554105]

>>12554018
my thoughts exactly
next batch is less thick, half of it will have an egg wash, the other half will have butter brushed on it

either way i think i fucked up the dough by fully incorporating the lard when mixing it rather than only partially

it'll still be dry, but it'll hopefully crisp up and brown this time

this is my last shot for tonight, though
i'm awfully tired

>>12554040
they were too dry to keep in the oven longer
there will be a next time, so perhaps i'll save a few for the pan when i do that

>>12554101
hey i fucking dig your rice and potatoes
keep at it

[Anonymous No.12554116]

>>12554101
Practice man. I made the chops and zucchini. I'm not an expert by any means but I can make a pretty basic meal and enough to impress a girl to suck my dick at the end of the night if you know what i mean

[Anonymous No.12554117]

>>12554105
alright, fair enough. you can always move the tray closer to the heating element if that's the case, usually helps speed the browning.

[Anonymous No.12554133]

>>12554116
>I'm not an expert by any means but I can make a pretty basic meal and enough to impress a girl to suck my dick at the end of the night if you know what i mean
i tried making chicken parm in front a girl and started burning the breaded chicken cutlets on the pan till they were smoking out the entire apartment and we were both coughing, and she left early to "study for a test"
hang me

[Anonymous No.12554147]

>>12554133
Protein: never try to make something you've never made before with a girl you're trying to impress.
After you've fucked her brains out then try new shit. Get her to help. Then when y'all fuck it up playfully blame it on her, but be kinda serious about it so she knows it's her fault and that your disappointed in her.

[Anonymous No.12554157]

>>12554147
>Then when y'all fuck it up playfully blame it on her, but be kinda serious about it so she knows it's her fault and that your disappointed in her.
uhhhhhhhhhh ok. thanks for the redpill on the subliminal emotional put-downs for the females, 4chad.
> never try to make something you've never made before with a girl you're trying to impress.
yea i cooked chicken parm before well, i was just drunk and retarded

[haha No.12554168]

alright boys home-stretch
gonna try and get these browning up

back ones are doing okay, they received the egg-wash, but the front ones got buttered (and even an emergency rebuttering just now) and they look exactly like the last ones

my hopes are high but my expectations are low and that's okay

[Anonymous No.12554169]

>>12554168
Broil them bitches for a minute or 2

[Anonymous No.12554170]

>>12554168
i believe in you

[Anonymous No.12554173]

>>12554157
I don't make the rules anon, I'm just trying to help you win the game.

[Anonymous No.12554174]

>>12554168
mashallah brother. what does egg washing do in terms of helping stuff bake?

[haha No.12554175]

>>12554169
you bet i will

>>12554170
don't believe too hard
but thank you

[Anonymous No.12554176]

>>12554168
I think the problem might be that your hands are too small to properly the 'adas

[haha No.12554180]

>>12554174
literally just makes things glossier and brown better

provides a fun glaze

[Anonymous No.12554184]

>>12554168
okay, and remember, even if it looks like the dough is too dry, just leave them in until they brown anyway. at that point you've fucked up, so you might as well have a nice crust.

[haha No.12554188]

>>12554176
i think you're fuckin on to something, dog

>>12554184
thanks for this advice
i struggle with second-guessing myself in the kitchen a lot, so I really appreciate it

[Anonymous No.12554190]

>>12554175
Cut one of those shits open this time I wanna see what the insides look like

[Anonymous No.12554198]

>>12554168
why is the pic so fucked up? like it's mirrored or something
i thought the writing was in georgian or something
>>12554188
np m8. i'm the same way with some new recipes. also if you're starting them off in the top row, you can move them to the middle row for the first 2/3rds of the cooking time and then finish them off on the top row. that's what i do in case of mediocre oven.

[haha No.12554212]

>>12554198
what you're seeing is the reflection of the instructions on the door of the oven from the inside
it's weird

i think next time i'll try and play with moving racks around, but for now i'm gonna hit the broil button so hard it'll break

[Anonymous No.12554219]

>>12554212
alright, best of luck

[haha No.12554229]

HEY FUCKING HEY BOYS THEY CRISPED UP

big tommy (short for large thomas), looking not unlike a clam at Sunday brunch, did not survive

he will live on in our hearts, forever

[haha No.12554242]

>>12554190
here you go, boss

[Anonymous No.12554245]

>>12554229
Tell me how it taste motherfucker

[haha No.12554251]

>>12554245
because i fucked up the dough earlier, it is still somewhat dense and less flakey than I'd like, but it's a huge improvement on last time, it's cooked all the way through, and the cheese sauce is so fuckin melty and good

[Anonymous No.12554252]

>>12554229
he looks like the lolwut pear kek
gj anon. what do you think made the difference? is it the same batch of dough

[Anonymous No.12554256]

>>12554229
show me what that mouth do and eat the whole fucking tray

[haha No.12554269]

>>12554252
it's the same batch of dough, didn't have time to make another

still has problems, but i made it thinner and brushed them down with things, which probably both contributed to the improvement

that and the minute-and-a-half broil at the end there

>>12554256
god i wish, but mikey and large thomas filled me up :^)

my folks'll probably eat some in a second here

[Anonymous No.12554299]

>>12554269
I'm fucking proud of you man. See ya around.

[haha No.12554321]

alright i've gotta finish up dishes and then i'm out
all things considered
-my first dough
-my first roux
-my first empanada

i'll do it again sometime soon maybe and share the results somewhere
i know how i fucked up this time even if i saved it and will for sure make improvements

cooking is a learning experience

>>12554299
thanks for sticking around
see ya, boss

[Anonymous No.12554331]

>>12552322
mushroom burgers