Do you actually cook?

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Do you actually cook? Anonymous Mon Sep 25 14:20:44 2023 No.19739314 [Reply] [Original]

>fast food thread
>alcohol thread
>soda thread
Half of this board feels like advertising now. Show or talk about whatever you cooked recently, it doesn't have to be fancy just whatever. Share recipes if you want. I made some jasmine rice, stir fried veggies and baked chicken with some Lao Gan Ma glaze I mixed together.

Anonymous Mon Sep 25 14:25:43 2023 No.19739325

I made shepherd's pie after we had a thread recently. Actually managed to get reasonably cheap lamb mince so I didn't have to go cottage pie route.
Very tasty, I see why people like it - but I won't make it with lamb again, with the herbs and the sauce the taste of lamb doesn't really come through, so next time I'll save some money and get a mix of beef and pork instead. Might even use instant mashed potatoes.

>>	Anonymous Mon Sep 25 14:38:16 2023 No.19739354 Daily. I don't post because it goes ignored these days but in the past, people liked what I would post here. Now, I just give advice and answer threads like this one

Anonymous Mon Sep 25 15:00:12 2023 No.19739408
File: 2.22 MB, 2048x1536, chillioil.jpg [View same] [iqdb] [saucenao] [google]

Yeah, the board feels pretty fragmented at the moment. Low effort drive by threads have a better chance of surviving than cookalongs that actually generate conversation because odds are two anons will get into a slapfight and get the whole thing nuked.
Large chilli oil batch:
3L oil, 1kg dried red chillies, ground
Chop and deep fry: 3 shallots, 2 large white onions, 3 lemon grass stalks, 2" ginger, bunch spring onions, 2 heads of garlic, few star anise, black peppercorns, cloves, fennel seeds and cinnamon
Strain the solids out when crisp, add half the chilli. Let the oil cool for 20min, add the rest along with 50-80g salt.

>>	Anonymous Mon Sep 25 15:22:40 2023 No.19739436 I'm gonna make a pastrami and swiss melt for lunch

Anonymous Mon Sep 25 15:27:32 2023 No.19739442

>>19739408
Ever have Calabrian chilli oil? It's much simpler. Literally just put dry chillies in olive oil and let it sit, stirring every few days, until the oil turns red. That's it.
Since it has none of the extra flavours that other chilli oils have, it's more useful in a larger variety of cooking and other preparations.

Anonymous Mon Sep 25 15:29:43 2023 No.19739445

I never take pictures of anything, but I smoked a 15lb brisket over the weekend and it came out perfect.

I rubbed it with just salt and pepper. It took about 15 hours at 225 degrees until the meat hit an internal temp of 203 degrees, then I let it rest for an hour before slicing.

Anonymous Mon Sep 25 15:32:04 2023 No.19739451

>>19739314
I do cook but desu I barely post on this board anymore because the only threads that get traffic anymore are those where two faggots derail it with a deranged off-topic /pol/shit argument or something similar. It's looking pretty grim for this board because it seems like all the people who actually cook abandoned it and the only people who are left are loser NEETs and zoomers who haven't cooked a day in their lives and are only here to post about fast food and culture wars.

Anonymous Mon Sep 25 15:33:27 2023 No.19739455
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>>19739314
Please enjoy my Instant Pot Mexislop
Tomatoes, chicken, black beans, rice, cheese. It's utterly hideous and very short on texture but it makes a great zero-effort meal prep lunch. Very filling and pretty nice both by itself or in a tortilla, but it'll probably be a while before I make it again.

Could you share your recipe for that Lao Gan Ma glaze? I've had a jar of that shit sitting in my cabinet and have no idea what to do with it.

>>	Anonymous Mon Sep 25 15:36:22 2023 No.19739461 >>19739445 >15lb brisket Gosh, that'd set me back about $80 and that amount is far too much for the mere three people I give a fuck about. Who in the shit are you feeding? And how many?

Anonymous Mon Sep 25 15:49:14 2023 No.19739486
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>>19739314
>fast food thread
>alcohol thread
>soda thread
I'd usually have no issue with any of those as long as people were posting OC and actually discussing things instead of just (e.g.) posting a google image of their favorite flavor of Mtn Dew, but I just looked through the catalog and holy shit. Either these threads are bot posts or this is really just how bad this board has gotten during non-American hours. In general, it's all the youtuber spam that's ruining the board. They're always off-topic, and about the personality not the food. As long as people are food and cooking it's fine, even if you don't care about the subject.

Anonymous Mon Sep 25 15:50:04 2023 No.19739487

>>19739455
It was about half a cup of light soy sauce, a third cup of Chinese black vinegar, a bit of minced ginger, a little sesame oil and a couple tablespoons of Lao Gan Ma. Poured it over the thighs while baking at 350 for an hour then poured it and the chicken juice out of the container when it was done and mixed with a couple teaspoons of cornstarch over heat and stirred to thicken it. I had a good bit left over. You can leave it in the fridge then scoop the fat that rises to the top off one once it cools and it makes for a pretty fuckin good sauce to put over rice later. I'm sure it could be improved but that's what I tried, open to suggestions.

Anonymous Mon Sep 25 15:53:34 2023 No.19739498

>>19739455
Also generally Lao Gan Ma is pretty versatile, you can also just make fried rice and mix some of that shit in to boost it or add it to stir fries and marinades. Some people just add it to their food as a condiment, it's even pretty good on white rice.

>>	Anonymous Mon Sep 25 15:58:56 2023 No.19739512 >>19739314 There's no point, 95% of the time you post a thread about something you cooked it's full of retards saying you made it wrong or that it's shit.

>>	Anonymous Mon Sep 25 16:03:32 2023 No.19739523 >>19739487 >>19739498 Thanks! I think I'm going to try the same dinner as you posted in the OP, sounds straightforward enough and looks delicious.

>>	Anonymous Mon Sep 25 16:03:38 2023 No.19739524 File: 926 KB, 3785x1606, Untitleddd.jpg [View same] [iqdb] [saucenao] [google] >>19739486 Damn, hiding all the low effort threads really puts things into perspective.

Anonymous Mon Sep 25 16:11:25 2023 No.19739533

>>19739512
>95% of the time you post a thread about something you cooked it's full of retards saying you made it wrong or that it's shit
You mean people actually discuss the food that you post? As opposed to...patting you on the back and saying nothing but positive platitudes? "OMG!", "That looks AmAzInG!!", "Gib recipe nao!" If you're looking for a hugbox /ck/ has NEVER been the place for you. You post your food here expecting harsh and often hyperbolic criticism. Typically it's meant to start a discussion, so when you start crying and telling people to leave your thread instead of addressing the things they brought up, don't come back later and complain that nobody ever responds to your cooking threads. Most people who post their food can't cook anyway. I mean, just look at the OP.

>>	Anonymous Mon Sep 25 16:14:00 2023 No.19739537 >>19739354 Are you the tranny meal poster?

>>	Anonymous Mon Sep 25 16:26:57 2023 No.19739571 >>19739533 You're acting like the comments are actual constructive criticism and not just retards being retards.

Anonymous Mon Sep 25 16:29:07 2023 No.19739577

>>19739533
What's wrong with the OP?
>AAIEEEEE is that meat and veggies over rice I'm going insaaaaaanneeee
The average poster on this board hasn't ever cooked anything more complicated than a TV dinner yet thinks their regurgitated e-celeb opinions on how to prepare a Michelin star meal are worth anything.

>>	Anonymous Mon Sep 25 16:39:37 2023 No.19739597 >>19739442 I've had chilli olive oil at pizza places, though I doubt it was specifically Calabrian. I'm not a huge fan of olive oil though, when I make Mediterranean food that needs heat I just use fresh chilli.

Anonymous Mon Sep 25 16:43:36 2023 No.19739602

I don't post what I cook. I reply to recipe / idea threads when it's relevant. I made sheet pan fajitas. I'd be interested in cooking discussions. I have roommates now and limited time and space but some retard would flame me for asking for suggestions. Then the civil threads with good information die out.

>>	Anonymous Mon Sep 25 16:46:32 2023 No.19739613 >>19739523 Hope you like it, I stir fried the veggies with a bit of soy sauce, hoisin sauce, black vinegar and sesame oil because it's what I had on hand but you can do whatever with it.

>>	Anonymous Mon Sep 25 16:47:44 2023 No.19739616 >>19739533 If you have suggestions on how to improve my food feel free to give them

>>	Anonymous Mon Sep 25 16:50:22 2023 No.19739621 >>19739314 I can make instant noodles, cook white rice, mashed potatoes, sandwiches

>>	Anonymous Mon Sep 25 16:53:22 2023 No.19739630 >>19739621 Forgot to add Omlette and scrambled eggs

>>	Anonymous Mon Sep 25 16:59:37 2023 No.19739650 >>19739314 I just steamed some mussels, I had planed to make them with some shrimp but I forgot to take the shrimp out of the freezer this morning

>>	Anonymous Mon Sep 25 17:01:28 2023 No.19739653 File: 974 KB, 4032x1816, 1686581630201.jpg [View same] [iqdb] [saucenao] [google] I cook, bro. here's my meal today

>>	Anonymous Mon Sep 25 17:06:41 2023 No.19739664 >>19739461 It was on sale for $3/lb I had some friends over for college football on Saturday, but there were still plenty of leftovers for me to eat for the next couple of days

Anonymous Mon Sep 25 20:15:32 2023 No.19740062

>>19739524
It's true that most threads here are just ads and forced memes, which are the same thing. Thankfully we have some organic posters like OP, posting a genuine discussion topic, while casually mentioning LAO GAN MA.

It's the casual mentioning of LAO GAN MA that let's you know this thread is authentic, and not just a forced LAO GAN MA meme tactic.

Brb, I'm cooking some eggs and rice in my instant pot cast iron rice cooker. I like to use a little LAO GAN MA for flavour.

*hits giant gong*

>>	Anonymous Mon Sep 25 20:20:11 2023 No.19740077 File: 1.73 MB, 1279x919, Screenshot 2023-09-25 at 2.19.35 PM.png [View same] [iqdb] [saucenao] [google] >>19739314 yeah

>>	Anonymous Mon Sep 25 20:23:24 2023 No.19740085 >>19739455 I need a recipe for your mexislop

Anonymous Mon Sep 25 20:28:30 2023 No.19740095

No pic but I threw together a bacon & egg fried rice this morning that was solid. Just 2 pieces of bacon, sliced and cooked till the fat renders then rice, egg, green onion and finished with soy sauce and mirin.

Not the best thing but very good for a cheap and easy breakfast.

Anonymous Mon Sep 25 20:45:32 2023 No.19740145

>>19740085
1lb chicken thighs
1 14oz can of crushed tomatoes
1 14oz can of black beans (I used one with peppers and stuff in it since I had it in the cabinet)
1 diced onion
1 cup rice of your choice
1 packet of taco seasoning
2 tbsp of butter
1/2cup water

Dump everything in an instant pot with an oiled bottom, stir it thoroughly, pressure cook on High for 12-15 minutes and let naturally release. Stir in 1 cup of cheese or so to taste, and cilantro if you have it.
That's it, it's ready.

>>	Anonymous Mon Sep 25 20:47:42 2023 No.19740152 >>19740145 I should specify, you want to dice the chicken up into about 1inch pieces beforehand

Anonymous Mon Sep 25 20:55:48 2023 No.19740171

I would much rather see empty fast food and junk food threads than pretentious threads like this where poor people try to make "fancy" food and fail at it. All the actual cooking threads are cringe because none of you know how to cook.

Hiding this thread like I do all the others like it.

>>	Anonymous Mon Sep 25 21:02:23 2023 No.19740196 >>19740145 Thanks. Basically looks like an extremely lazy & extra sloppy version of something I already make but I look forward to using way less effort

Anonymous Mon Sep 25 21:32:38 2023 No.19740283

>>19739314
>Half of this board feels like advertising now.
Most cooking anywhere online looks like porn to me: it's all about appearance > substance. Anyway no pic but there was an attempt at making misir wot:
- 2 onions finely chopped
- 4 to 6 garlic cloves and equal ginger pureed
- 2 tbsp / truckload berbere spice mix
- 1 tbsp tomato sauce
- 1/2 to 1 cup red lentils
- butter / ghee or oil
Wash the lentils until the water is clear. On medium-low heat carefully fry onions, garlic, ginger, spices and tomato sauce in steps so that it doesn't burn but slowly browns into a dark spicy paste. Use a royal amount of fat and add a little water if the pot gets too dry. Stir in the lentils then add twice the amount of water. Be careful not to add too much water because the aim is to get a thick spicy puree not a soup. Simmer for about 15 minutes until lentils are broken down, stir occasionally and add a little water if the bottom threatens to burn. Then let it sit and cool for a while. Some optional additions: little bit of honey, lemon juice, flat bread / white rice.

Anonymous Mon Sep 25 21:42:45 2023 No.19740313

the catalog at this exact moment looks the best it's looked in a long long time.
I do cook. Tonight i've gyros from scratch with lamb on the rotisserie and homemade pita and tzatziki, the last really good tomato too.
But my phone is b& so I can't show you. I reported a different thread for apparently the wrong reason, thread got nuked and I got banned for bad report.

>>	Anonymous Mon Sep 25 22:14:45 2023 No.19740427 >>19740062 Sorry anon next time I'll just say chili flakes/oil to make it less obvious I'm being paid dozens of yuan by the ccp to shill condiments to a few dozen people on 4chan.

>>	Anonymous Mon Sep 25 22:26:32 2023 No.19740473 >>19739314 welcome to 4chan. the bots have rendered this site completely usless over the last several years, but the last 6-9 months has been the biggest decline its quite sad

>>	Anonymous Mon Sep 25 22:34:51 2023 No.19740506 File: 1.88 MB, 4000x3000, 20230629_185321.jpg [View same] [iqdb] [saucenao] [google] Recently I made pizza cookies. I put pizza sauce and cheese on cookies

>>	Anonymous Mon Sep 25 22:37:19 2023 No.19740519 File: 2.20 MB, 4032x3024, IMG_9517.jpg [View same] [iqdb] [saucenao] [google] >>19739314 I do but what I make doesn’t look pretty so I don’t post it.

>>	Anonymous Mon Sep 25 22:37:57 2023 No.19740523 >>19740506 We really need to bring back food challenges

>>	Anonymous Mon Sep 25 22:39:05 2023 No.19740528 >>19740519 That does make it look like you have a large jaw.

Anonymous Mon Sep 25 22:39:56 2023 No.19740532
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>>19739408
>>19739455
>>19740077
Same problem as me. Actual blue collar cooking doesn’t look purdy and if we made threads on these we’d be laughed at.
The pork short ribs I made was amazing, and the sauce I made was great too. But it looks like greasy diarrhea.

>>	Anonymous Mon Sep 25 22:41:36 2023 No.19740540 File: 155 KB, 713x1024, IMG_9520.jpg [View same] [iqdb] [saucenao] [google] >>19740528 Yes. Biting is strong.

>>	Anonymous Mon Sep 25 22:41:46 2023 No.19740541 >>19739653 Looks good bro, what's the sauce on the eggs?

Anonymous Mon Sep 25 22:48:03 2023 No.19740564

>>19740473
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>>19739597
Fair enough, though the flavour and utility of chilli oil does set it apart from fresh. For example, fry ham-and-cheese sandwiches in it. You could use fresh chilli in the sandwich itself, but that changes the texture and flavour. You could make quick chilli oil by frying chili in the oil then removing but the taste is also different.

>>	Anonymous Mon Sep 25 23:27:17 2023 No.19740694 Yeah I cook the better part of meals, not everything Tonight I am making shakshuka cause it's easy as fuck Later this week I have some chicken and mushrooms to make a sauce with whatever sides

>>	Anonymous Mon Sep 25 23:38:26 2023 No.19740730 >>19740694 >shakshuka Looks yummy, what recipe do you use?

>>	Anonymous Mon Sep 25 23:42:46 2023 No.19740744 File: 3.04 MB, 4160x3120, IMG_20230916_183843.jpg [View same] [iqdb] [saucenao] [google] Tryin to eat a little more healthy and stick to pretty basic stuff but it still slaps

>>	Anonymous Mon Sep 25 23:49:11 2023 No.19740768 >>19740744 Excellent presentation, anon.

>>	Anonymous Mon Sep 25 23:52:02 2023 No.19740778 >>19740313 >and homemade pita and tzatziki, the last really good tomato too What your pita recipe?

>>	Anonymous Tue Sep 26 00:06:33 2023 No.19740812 File: 252 KB, 993x1323, IMG_1196.jpg [View same] [iqdb] [saucenao] [google] Seared beef, then cooked mushrooms with garlic and chili. Finished with Bachan's and sliced green onion and added beef back. Pretty solid lazy meal.

>>	Anonymous Tue Sep 26 00:08:05 2023 No.19740819 >>19740564 >fry ham-and-cheese sandwiches in it Okay that does sound good, and I've got dried chillies and olive oil around so there's no excuse not to try it.

>>	Anonymous Tue Sep 26 00:10:04 2023 No.19740826 I come here occasionally looking for recipes I can make on a diet after looking on fit and I can't find anything substantial

Anonymous Tue Sep 26 00:13:27 2023 No.19740840

>>19739314
I'm about to charcoal grill a dozen chicken thigh cutlets that have been marinating in a honey mustard sauce since Friday. Afterwards I'm gonna cover them in Buffalo sauce made from butter and Frank's Xtra Hot and dip the slices in nonfat Greek yogurt.
I'm currently drinking a glass of pruno while I build the fire and will either drink that with the chicken or skim milk.

>>	Anonymous Tue Sep 26 00:19:28 2023 No.19740859 >>19740812 Could you share a bit more detail of your recipe? That looks fucking delicious.

Anonymous Tue Sep 26 00:24:22 2023 No.19740873

>>19739314
4chan is filled with people with fried dopamine receptors and who don't even really like being on here. They all come to make posts in hoping they get (You)s, not actual conversation. It doesn't help they're from reddit and they let the steam off here.
Beforehand it was filled with people who knew their way around online and didn't mind spending time on the computer 24/7 but still had other hobbies. That's all gone now.
Good looking dish by the way.

Anonymous Tue Sep 26 00:25:26 2023 No.19740877

>>19740778
i do king arthur flour's whole wheat recipe.
adding orange juice to any whole wheat flattishbread is a winnign recipe
its extremely good and extremely easy
if you overhydrate the dough, spirnkle it with an shitloud of flour and give it a few minutes to set before you roll it. its basically pizza dough

Anonymous Tue Sep 26 00:38:31 2023 No.19740917
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>>19740859
Sure. First, seared some thinly sliced beef on high heat and took it out of the pan once it had a strong sear on 1 side.
Then added sliced mushrooms, garlic and serrano chili, reduced heat to medium.
Cooked for a few minutes then added sliced green onion and a few tablespoons of this Bachan's sauce because I'm trying to waste it. Normally, I'd add soy sauce and oyster sauce.
Once the sauce thickened I added the beef back, turned off the heat and topped w/ the sesame seeds.

Threw it on rice and had sliced cucumber on the side.

Anonymous Tue Sep 26 00:41:31 2023 No.19740926

>>19740730
I just use what I have on hand I forget what recipe I looked up originally

Pretty much just cook up some onions+peppers of choice, add spices (coriander, cayanne, cumin is usually what I do) add in some tin tomatoes, garlic later, and cook it into a sauce.

Then just crack some eggs in divets and let them poach and eat with some nice bread.

Sometimes I'll add in some chorizo taken out of the casing, or a bit of spinach or something if I'm looking to use it up.

>>	Anonymous Tue Sep 26 00:43:54 2023 No.19740928 >>19740917 Oh shit, I actually think I have a bottle of that tucked away in my fridge. Thanks!

Anonymous Tue Sep 26 00:48:07 2023 No.19740937

So for dinner tonight I tossed some extra crispy KFC (Kentucky Fried Chicken) and some freedom fries from Five Guys (Five Guys) in my air fryer, and ate them. I washed it all down with some premium water that I purchase by the gallon at freshisraeliwater.com, and after that, I ate some delicious Orville Redenbokkur popcorn that I cooked in a microwave. After that, I cracked open a can of Bud Light and started dilating.

>>	Anonymous Tue Sep 26 03:44:20 2023 No.19741375 >>19740541 it's the habanero Tabasco

>>	Anonymous Tue Sep 26 04:43:14 2023 No.19741474 File: 437 KB, 500x370, 1668818411298609.gif [View same] [iqdb] [saucenao] [google] >>19739577 >AAIEEEEE is that meat and veggies over rice I'm going insaaaaaanneeee This, but unironically.

>>	Anonymous Tue Sep 26 04:59:58 2023 No.19741504 >>19739354 You're definitely the anime fast food poster

>>	Anonymous Tue Sep 26 08:07:44 2023 No.19741816 >>19740768 Thank you, I usually just do it for me before I completely obliterate the food. Its nice to share it for once :)

>>	Anonymous Tue Sep 26 08:19:53 2023 No.19741838 >now This site, and most websites, have been majority bots for almost 10 years, and bots have been a major part for longer. It's just what it is.

>>	Anonymous Tue Sep 26 10:07:45 2023 No.19742011 >>19739314 Does putting sandwiches together count as cooking?

Anonymous Tue Sep 26 10:15:34 2023 No.19742026

I just baked a box of brownie mix in a fit of depression and then threw the entire pan away because it felt I injected a numbing agent directly into my pleasure center. I almost started laughing because of how depressed I felt.

Tomorrow I'm going to make scalloped potatoes, pan-seared steak, and some broccoli, and then use the leftovers for soba stir fry. Then I'll probably kill myself.

>>19740812
That looks great.
>>19740532
Looks very hearty, who cares if you're eating a bowl of chunky shit.

Anonymous Tue Sep 26 10:21:13 2023 No.19742033

Have a big bag of russet potatoes that's getting old so i tried out some wanker techniques: the atk baked potato recipe and the seriouseats roast potato recipe. Both pretty nice i got to say. Reset my default With the last like 3 pounds of potatoes i want to try mashed potatoes or maybe vichyssoise, but with the wanker method using a ricer.

>>	Anonymous Tue Sep 26 10:22:15 2023 No.19742034 >>19742033 Reset my default ways of baking and roasting potatoes.

Anonymous Tue Sep 26 11:05:29 2023 No.19742075
File: 2.37 MB, 3072x4080, 1000002046.jpg [View same] [iqdb] [saucenao] [google]

I cook, but what I've found is I started baking a little while back, and really quite like it.
Still improving, but fairly happy with most of the stuff I've made.
Minor dump coming, these were the reject pretzels no one ate from a family thing. Most weren't as dark.

Anonymous Tue Sep 26 11:07:47 2023 No.19742078
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>>19742075
Croissants I made.
I didn't fold them properly and had a little too much butter so they weren't entirely as fluffy as they should have been, but still tasted bloody nice.

>>	Anonymous Tue Sep 26 11:08:19 2023 No.19742081 >>19739314 >source my own ingredients >measure them out so i can eat for myself or not plan to eat the same thing every day. >planning for two and doing it incorrectly

>>	Anonymous Tue Sep 26 11:10:00 2023 No.19742085 >>19742078 They're burnt dumbass

Anonymous Tue Sep 26 11:10:24 2023 No.19742086
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>>19742075
>>19742078
Honey sponge cake I made for someone leaving at work.
Idea and base cake were mine, lettering was done by a mate so don't blame me for it not fitting.

>>	Anonymous Tue Sep 26 11:12:44 2023 No.19742089 >>19742085 Some of the pretzels were because my oven is shit, the croissants weren't. Even the darker looking ones certainly had no burnt taste.

>>	Anonymous Tue Sep 26 16:17:47 2023 No.19742595 >>19739314 Messy, overcooked, looks like a bulldog chewed it. Just lazy. Throw it away and do it again, you donkey.

>>	Anonymous Tue Sep 26 16:21:22 2023 No.19742605 File: 416 KB, 1494x726, food.jpg [View same] [iqdb] [saucenao] [google] Cookings.

Anonymous Tue Sep 26 16:23:49 2023 No.19742611 [DELETED]

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>>>/vg/447875110
Artificial Academy 2 General /aa2g/ #1293
Ready to Serve Edition

Welcome, this general is for the discussion of ILLUSION's Artificial Academy 2.

COPY ERROR MESSAGES WITH CTRL+C, PASTE THEM WITH CTRL+V INTO GOOGLE TRANSLATE. JUST CLICK THE WINDOW AND PRESS CTRL + C, IT WORKS.

>Downloads:
/aa2g/ Pre-Installed Game, AA2Mini: https://tsukiyo.me/AAA/AA2MiniPPX.xml
AAUnlimited updates: https://github.com/aa2g/AA2Unlimited/releases

>Information:
AA2Mini Install Guide:
https://docs.google.com/document/d/e/2PACX-1vS8Ap6CrmSNXRsKG9jsIMqHYuHM3Cfs5qE5nX6iIgfzLlcWnmiwzmOrp27ytEMX03lFNRR7U5UXJalA/pub
General FAQ:
https://web.archive.org/web/20200216045726/https://pastebin.com/bhrA6iGx
AAU Guide and Resources (Modules, Tans, Props, Poses, and More):
https://docs.google.com/spreadsheets/d/17qb1X0oOdMKU4OIDp8AfFdLtl5y_4jeOOQfPQ2F-PKQ/edit#gid=0

>Character Cards [Database], now with a list of every NonOC in the megas:
https://docs.google.com/spreadsheets/d/1niC6g-Xd2a2yaY98NBFdAXnURi4ly2-lKty69rkQbJ0/edit#gid=2085826690
https://db.bepis.moe/aa2/

>Mods & More:
Mods for AAU/AA2Mini (ppx format, the mediafire has everything):
https://www.mediafire.com/folder/vwrmdohus4vhh/Mods
/aa2g/ Modding Reference Guide (Slot lists for Hair/Clothes/Faces, List Guides, and More):
https://docs.google.com/spreadsheets/d/1gwmoVpKuSuF0PtEPLEB17eK_dexPaKU106ShZEpBLhg/edit#gid=1751233129
Booru: https://aau.booru.org

>HELP! I have a Nvidia card and my game crashes on startup!
Try the dgVoodoo option in the new win10fix settings.
Alternative: Update your AAU and see if it happens again. If so, disable win10fix, enable wined3d and software vertex processing.
>HELP! Required Windows 11 update broke things!
winkey+R -> ms-settings:developers -> Terminal=Windows Console Host

Previous Thread:
>>>/vg/445943839

>>	Anonymous Tue Sep 26 16:33:31 2023 No.19742632 >>19739314 looks gay as shit OP for me, a busy but health-conscious professional, it's the big mac from mcdonalds. I'm lovin it!

>>	Anonymous Tue Sep 26 16:50:58 2023 No.19742665 >>19742075 Gimme recipe

Anonymous Tue Sep 26 18:49:48 2023 No.19742975

>>19740523
Reading through this thread (and every thread where people complain about the lack of cooking threads) all I could think was, "where were all of you during the last /ck/ challenge?" Yes, we had one in March/April. I think there were 10 contestants and virtually nobody voting.

>>	Anonymous Tue Sep 26 19:01:31 2023 No.19743001 >>19742086 Why didn't you just bake a bigger cake, asshole?

>>	Anonymous Tue Sep 26 19:12:35 2023 No.19743032 Tomorrow I'm gonna try to make homemade udon. Not sure if I will use them to prepare kake udon, curry udon or miso udon. I have some leftover chicken and some pork loin and I sure as hell ain't going to the market to get sliced beef

>>	Anonymous Tue Sep 26 19:34:09 2023 No.19743091 >>19739314 looking yummy

>>	Anonymous Tue Sep 26 19:39:15 2023 No.19743106 File: 3.96 MB, 2992x4000, IMG_20230923_115439.jpg [View same] [iqdb] [saucenao] [google] Made some chinese stir fry today. How did I do?

>>	Anonymous Tue Sep 26 19:42:47 2023 No.19743117 >>19742075 >>19742078 >>19742086 anon

>>	Anonymous Tue Sep 26 19:46:14 2023 No.19743125 File: 173 KB, 702x937, sandwich3.jpg [View same] [iqdb] [saucenao] [google] i made a thread about my sandwich and people made fun of it :(

>>	Anonymous Tue Sep 26 19:56:19 2023 No.19743161 >>19743106 >>19743125 These look tasty, anons

Anonymous Tue Sep 26 20:07:23 2023 No.19743197

>>19739455
Here's how to make this less hideous and textureless.
>8 Chicken thighs
>southwest seasoning of your choice. Use a marinade if you're lazy
>1 1/2 cup chicken broth
>2 cup wild rice
>assorted chilis
>assorted beans (canned)
>cheese of choice
Throw dem leg and seasoning and broth in the pot. Raw or frozen fine. 10min standard press, allow about 5min of natural aspiration then pop the cork.
Open the lid and chuck in the rice, beans, chilis, onion, whatever else you want in it. Make sure you get the rice into the liquid and not let it sit sunbathing on a thigh island. But otherwise try not to disturb the meat much.
Use the rice setting for about 13 minutes. Let it do a full natural aspiration, should take about 15min.
Grab you a couple forks and shred the shit outta dem thighs. Don't be lazy, find and break up the big chunks. Now give the whole thing a good stir to make sure it's all mixed up. Shit will seem kinda soupy at first, but it soaks up in a minute. Throw in ya cheese and stir until melted.
Boom, textured mexislop. I use it for nachos, enchiladas, etc.

>>	Anonymous Tue Sep 26 20:09:06 2023 No.19743200 >>19743197 are you coping with an appearance, or a fact?

>>	Anonymous Tue Sep 26 20:12:22 2023 No.19743207 >>19743200 Per the post I responded to: >>19739455 > It's utterly hideous and very short on texture So... Neither.

>>	Anonymous Tue Sep 26 20:13:23 2023 No.19743210 >>19743125 Looks lovely anon

>>	Anonymous Tue Sep 26 20:15:52 2023 No.19743212 >>19742975 I was there, I'm pretty sure. From what I recall the thread went to the bump limit with plenty of chatter and voting and then the host died.

Anonymous Tue Sep 26 20:24:16 2023 No.19743240

>>19743212
The host didn't die. He was obviously one of the contestants and was just butthurt when he didn't come in 1st place. Then again, there were so few people voting that one or two people could skew the entire thing.
t. compiled the final scores after the host abandoned the contest

>>	Anonymous Tue Sep 26 20:27:54 2023 No.19743253 >>19742975 I was probably getting laid. Sorry I missed your little get-together. I'm sure it was adorable tho

>>	Anonymous Tue Sep 26 20:29:07 2023 No.19743257 >>19743240 >>/ck/thread/19226306

>>	Anonymous Tue Sep 26 20:29:45 2023 No.19743259 >>19743106 That honestly looks pretty solid, anon. You got those onions right like I like em. Nicely done

Anonymous Tue Sep 26 20:56:14 2023 No.19743354

>>19743257
>arguing and performative protests about the fact that people can't actually taste and fairly rate the food
God. When did this place start attracting so many, I don't even know the word for it, people who treat every single interaction as if it's a form of personal persecution.

Anonymous Tue Sep 26 21:01:16 2023 No.19743364

>>19743354
>the fact that people can't actually taste and fairly rate the food
This has been a thing people bitched about since the very first /ck/ challenges. It's why it used to be required to make a vertical so people could at least get a sense of ingredients and techniques used.

Anonymous Tue Sep 26 21:02:07 2023 No.19743367

>>19739314
>Half of this board feels like advertising
That's because it is...

Regardless, I've been on a crepe binge. Breakfast crepes filled with mashed banana, coco powder, coconut, and pecans, garnished with fresh apple.

Savory crepes filled with slow cooked pork and garnished with fresh made pico D gallo or ACV coleslaw. Good stuff.

>>	Anonymous Tue Sep 26 21:06:36 2023 No.19743384 >>19739461 >far too much for the mere three people I give a fuck about. Divide it into individual servings, wrap it in foil and toss it in the freezer. The stuff keeps well and is great to use for taco's, burritos, stir fry, sandwiches or whatever.

>>	Anonymous Tue Sep 26 21:11:38 2023 No.19743404 >>19740473 >but the last 6-9 months has been the biggest decline >its quite sad Election time is coming up so the bot squads and censors are moving into overdrive to disrupt the orange man for the globalists.

>>	Anonymous Tue Sep 26 21:31:47 2023 No.19743459 >>19739314 I don't like shit, I don't go outside

>>	Anonymous Tue Sep 26 21:53:14 2023 No.19743500 >>19743364 Oh, well there's me told. I took part in a couple maybe seven years ago and it seemed chill still, maybe I was just less jaded myself.

>>	Anonymous Tue Sep 26 22:04:05 2023 No.19743534 File: 3.35 MB, 3024x4032, IMG_9202.jpg [View same] [iqdb] [saucenao] [google] Risotto and chili Not pictured raw celery for fiber

>>	Anonymous Tue Sep 26 22:51:16 2023 No.19743662 >>19740873 >It doesn't help they're from reddit and they let the steam off here. I was from here first before I was on reddit.

>>	Anonymous Tue Sep 26 23:14:21 2023 No.19743734 >>19743534 Not a combination I ever would have thought of myself but both look great

Anonymous Tue Sep 26 23:19:33 2023 No.19743751

>>19739314
I can make:
Chicken tacos
Dirty rice with sausage
Chick noodle soup
Creamy chicken and wild rice soup
Homemade ramen (not from a fucking package)
Korean beef with spinach and rice
Breakfast sandwiches (many different variations)
Eggs
Gumbo with shrimp
jambalaya proper
Choclate/pecan pies
Real mashed potatoes and real gravy
Basically all real thanksgiving food
Baked potato soup
Tomato soup
Grilling burgers and brats (i don’t have the stuff to make brats easily myself so i use store bought)
Chocolate chip/oatmeal/peanut butter cookies
Spaghetti
Homemade mac n cheese (i don’t make the noodles just everything else)

What do YOU make?

Anonymous Tue Sep 26 23:21:13 2023 No.19743757
File: 3.34 MB, 4160x3120, 20230926_154702.jpg [View same] [iqdb] [saucenao] [google]

Made some tacos with pork shoulder I fucked up. I think I figured out how to get the desired result. Will post if successful.

For these I just sautee'd some garlic and onions, threw some chickpeas with the water in to deglaze. After that I added the pork and some off the shelf salsa and simmered then finished with a bunch of chiffonade cilantro. S'good.

>>	Anonymous Wed Sep 27 01:19:27 2023 No.19744167 >>19743253 >comes to /ck/ >complains about the lack of oc >acts like he's too good for the literal thread meant to generate oc Why are you even here?

>>	Anonymous Wed Sep 27 01:21:45 2023 No.19744170 >>19739314 This went from one of the best boards on 4chan to fast food American spamfest filled with retarded children arguing over if a whopper is better than a big mac

>>	Anonymous Wed Sep 27 01:23:35 2023 No.19744173 >>19739325 When I was a kid my mum used to mince leftover roast lamb for shepherds pie.

>>	Anonymous Wed Sep 27 01:26:36 2023 No.19744183 >>19740506 Based

>>	Anonymous Wed Sep 27 01:29:13 2023 No.19744189 >>19743757 Looks good

>>	Anonymous Wed Sep 27 01:29:44 2023 No.19744191 >>19742975 >/ck/ challenge Those threads are shit. It's a bunch of pretentious dick heads who come out of the woodwork for attention.

Anonymous Wed Sep 27 01:31:18 2023 No.19744201
File: 177 KB, 1000x1000, 1695315733423990.png [View same] [iqdb] [saucenao] [google]

>>19743125
Yeah that was me you fuckin faggot. Bond Burgering your sister is more of a culinary accomplishment than slapping some shit on that faggy ass bread. Cry more bitch boy lmao

Anonymous Wed Sep 27 01:56:04 2023 No.19744289

>>19744191
>a bunch of pretentious dick heads who come out of the woodwork for attention
What the fuck is this even supposed to mean? Half the people in this thread say they cook, but don't like making threads or taking/posting pics for various reasons. They're all people who are regularly on /ck/. Nobody is "coming out of the woodworks." You just don't recognize them because they don't like attention, so typically don't use names/trips/avatars when they do post. And it's a competition. Saying that people are being pretentious or showing off in a literal board-wide competition that only happens once a year is retarded. I understand that different people have different skill levels, but nobody is doing anything that crazy. It's fine if it's not your thing, but seeing what the losers here can pull off when they really try is fun. It creates a ton of original content and discussion, and has inspired people to try new things they'd never thought of. Also, the guy who won this last challenge makes threads all the time.

>>	Anonymous Wed Sep 27 02:08:35 2023 No.19744325 >>19744167 >doesn't understand how anonymous message boards work >thinks multiple posts must be the same person because fucking retarded Please go back now

>>	Anonymous Wed Sep 27 02:12:14 2023 No.19744344 >>19744289 Tl;dr

>>	Anonymous Wed Sep 27 02:13:08 2023 No.19744349 >>19744325 >multiple posts But there was only one post replied to...?

>>	Anonymous Wed Sep 27 02:14:28 2023 No.19744353 >>19744325 >>19744344 These are totally two different people though, right?

>>	Anonymous Wed Sep 27 02:31:14 2023 No.19744392 >>19744349 And where in that post is there any complaint about lack of OC on the site? Yeah, there isn't. Because the fuckwit is referencing some other rando post.

>>	Anonymous Wed Sep 27 02:32:21 2023 No.19744398 >>19744353 Yessir

>>	Anonymous Wed Sep 27 02:38:02 2023 No.19744413 >>19744392 So you came into a thread explicitly about the lack of original content on /ck/, skipped past the first 100 posts, and then saw something about the /ck/ challenge and decided to make a comment about how you think OC is gay or whatever?

>>	Anonymous Wed Sep 27 02:38:57 2023 No.19744416 This board really is full of retards lmao

>>	Anonymous Wed Sep 27 02:40:42 2023 No.19744420 >>19744416 Then maybe you should just go back.

>>	Anonymous Wed Sep 27 03:27:06 2023 No.19744518 File: 24 KB, 474x337, 1695785177075.jpg [View same] [iqdb] [saucenao] [google] >>19744413 >unbridled faggotry

>>	Anonymous Wed Sep 27 03:31:21 2023 No.19744530 File: 441 KB, 1242x2091, 16950938802121890.jpg [View same] [iqdb] [saucenao] [google] I cook almost every day, but I use a service like hello fresh so I can just focus on cooking and not have to think about shopping, planning, portioning etc

>>	Anonymous Wed Sep 27 03:33:33 2023 No.19744533 >>19744518 Are the yuros already waking up? Is that what this is?

>>	Anonymous Wed Sep 27 03:37:59 2023 No.19744543 >>19744420 Go back where? This is my main board, has been for years.

>>	Anonymous Wed Sep 27 03:41:05 2023 No.19744549 File: 1.30 MB, 1280x720, 1622194898269.gif [View same] [iqdb] [saucenao] [google] >>19744543 >2016 was 7 years ago

>>	Anonymous Wed Sep 27 04:16:02 2023 No.19744633 I just post pizza I make from time to time

>>	Anonymous Wed Sep 27 10:59:00 2023 No.19745261 >>19744191 What the fuck are you here for?

>>	Anonymous Wed Sep 27 11:03:54 2023 No.19745269 File: 1.70 MB, 3072x4080, IMG_20230927_130236.jpg [View same] [iqdb] [saucenao] [google] First time trying to make udon. I prepared them with homemade curry (none of that cube shit). They were pretty good but I made them too chunky

>>	Anonymous Wed Sep 27 11:32:23 2023 No.19745318 >>19742605 the one with the pickles looks like shit, the others are fine though

>>	Anonymous Wed Sep 27 12:18:04 2023 No.19745367 >>19739314 >Half of this board feels like advertising now >now jesus christ how much of a oldfag are you? i've been here since threads were a week long ordeal but its always been majority bullshit wit ha rare hidden gem

>>	Anonymous Wed Sep 27 12:24:27 2023 No.19745376 >>19739314 >fast food thread >alcohol thread >soda thread And now we have a whining faggot thread. Good job, OP.

>>	Anonymous Wed Sep 27 12:47:15 2023 No.19745402 >>19739653 Yum :) ...what kind of fish?

>>	Anonymous Wed Sep 27 13:08:04 2023 No.19745441 File: 2.25 MB, 3072x4080, PXL_20230926_160456349.jpg [View same] [iqdb] [saucenao] [google]

>>	Anonymous Wed Sep 27 13:09:01 2023 No.19745444 >>19744530 >I use a service like hello fresh Oh look, it's an adbot shitting up the board again....or a faggot. Imagine that.

Anonymous Wed Sep 27 13:24:32 2023 No.19745488

>>19739314
This board has the worst jannies on the entire site. I am a superproducer of quality on-topic and effortpost threads and I spend most of my time banned because I refuse to stop saying nigger. I have made a number of threads teaching the people how to grow mushrooms and showing my equipment and techniques, constantly post product reviews and ratings, and lately you may have enjoyed my frozen pizza comparisons thread. I'm also a prolific reviewer in the coffee and tea generals. Yet this is the content they are concerned with banning, just because I said the word nigger. I'm not even racist and I have never said anything racist. I may even be black! But my productive capacity for the board is reduced to about 30% because they keep banning me. Meanwhile, they do nothing to ban the spam bullshit and /pol/ threads. I will bet you any amount of money that every poster behind "eat the bugs in europe" is much more racist than me, yet these threads are allowed to survive. The board is being destroyed by jannies.

>>	Anonymous Wed Sep 27 13:29:28 2023 No.19745499 >>19745444 What’s the problem? It’s still cheaper than delivery or takeout

Anonymous Wed Sep 27 13:36:23 2023 No.19745507 [DELETED]

>>19745499
Buy your own fucking anon. Fast food..."food" delivery...it's all a ploy to turn you into a pathetic, lazy ass, incompetent retard that is completely dependent on others for your own personal survival.

Learn how to buy and make your OWN g'damn food for fuck sakes. It's better for your health, and more cost effective.

I care about you, anon.

>>	Anonymous Wed Sep 27 17:09:55 2023 No.19746103 File: 2.27 MB, 1280x720, 猪木ＶＳ猪木.webm [View same] [iqdb] [saucenao] [google] >>19740528 >>19740540 Nothing wrong with a big chin.

>>	Anonymous Wed Sep 27 17:34:37 2023 No.19746168 >>19746103 >based Inoki R.I.P.

>>	Anonymous Wed Sep 27 17:55:49 2023 No.19746212 >>19740744 >healthy >potatoes Lmao

>>	Anonymous Wed Sep 27 17:59:39 2023 No.19746226 >>19746212 you can survive on nothing but potatoes and milk

>>	Anonymous Wed Sep 27 18:01:48 2023 No.19746234 >>19739314 I just dumped 5 onions, butter and celery into my slow cooker. Once caramelized I'll add some stock and let it cook for a while. Gonna be a nice onion soup mah nigga. Fall soup weather may nigga

>>	Anonymous Wed Sep 27 18:10:38 2023 No.19746268 File: 2.13 MB, 2448x3264, dinner.jpg [View same] [iqdb] [saucenao] [google]

>>	Anonymous Wed Sep 27 18:21:09 2023 No.19746298 File: 2.79 MB, 4032x3024, 20230927_142001.jpg [View same] [iqdb] [saucenao] [google] >>19746234 Added some carrots and garlic

>>	Anonymous Wed Sep 27 18:36:37 2023 No.19746339 File: 84 KB, 683x392, 20230927_143535.jpg [View same] [iqdb] [saucenao] [google] Made some nice bruschetta the other night while my wife made eggplant parm.

>>	Anonymous Wed Sep 27 18:39:18 2023 No.19746346 So I have a farm around the back of the house. I got some milk and made my own queso fresco, since that shit is nowhere to be had in this part of the world.

>>	Anonymous Wed Sep 27 18:40:53 2023 No.19746350 File: 20 KB, 176x235, 20230922_195827.jpg [View same] [iqdb] [saucenao] [google] >>19746346 Forgot pic

>>	Anonymous Wed Sep 27 18:41:45 2023 No.19746352 >>19746350 How did you make it?

Anonymous Wed Sep 27 18:44:09 2023 No.19746357
File: 159 KB, 771x1028, 20230922_195830.jpg [View same] [iqdb] [saucenao] [google]

>>19746350
Then, I made some fucking flautas. Tortillas are somewhat hard to find in the Netherland, but one manages.

>>19746352
First of all, you must not be a pussy and acquire some proper raw milk. Warm up to 35 degrees or so, add rennet, wait 45 mins or so, cut curds, stir so that curds lose moisture and shrink. Then strain curds into cheesecloth and let it drain some more. Throw the curd into a bowl and either mash with your hands, a tool, or an immersion blender on low speed. Add salt to taste, making sure you add a little more than you think it needs. Leave to drain again. Rest in fridge. Can eat it without resting, but rest will make the cheese come together and be a little more firmer.

Anonymous Wed Sep 27 18:45:13 2023 No.19746361
File: 155 KB, 771x1028, 20230923_203039.jpg [View same] [iqdb] [saucenao] [google]

>>19746357
Then I grew my own peppers and tomatillos, because that's what backyards are for, and roasted them on the grill to enhance flavour. Made a salsa with them afterwards.

Anonymous Wed Sep 27 18:46:19 2023 No.19746363
File: 223 KB, 1303x977, 20230922_200805.jpg-.jpg [View same] [iqdb] [saucenao] [google]

>>19746361
This shit is considered street food where I'm from and yet, here in this god forsaken corner of Europe, I consider it a god damn achievement every time I make it.

Here's when it all comes together.

>>	Anonymous Wed Sep 27 18:54:14 2023 No.19746380 File: 205 KB, 771x1028, 20230722_210709.jpg [View same] [iqdb] [saucenao] [google] Miso soup with soba noodles, bok choy and salmon.

>>	Anonymous Wed Sep 27 18:56:44 2023 No.19746387 >>19742605 Your food needs some color anon. Looks tasty, and would eat, but would need a laxative after a few days of it. >>19743106 Looks pretty good. Love the char. Nice to see that some people aren't afraid of high temperatures.

>>	Anonymous Wed Sep 27 19:09:05 2023 No.19746428 >>19739314 I live alone so of course I cook, but I don't care to waste much time in the kitchen on a regular week. Just get my protein, some carb and that's that. Right now I'm eating a 5 egg veggie frittatta

>>	Anonymous Wed Sep 27 19:48:15 2023 No.19746551 >>19746380 Was it good? If I have to eat Soba I only think about Zaru >>19746428 Yes, good. Mr. Shekelberg will be pleased

>>	Anonymous Wed Sep 27 19:55:58 2023 No.19746578 >>19746551 >Yes, good. Mr. Shekelberg will be pleased keep coping, fat faggot

>>	Anonymous Wed Sep 27 19:57:14 2023 No.19746581 >>19746578 Say that to my face you stupid jew faggot.

>>	Anonymous Wed Sep 27 19:58:30 2023 No.19746584 >>19746578 >keep coping, fat faggot Most fat people can't cook. Stop projecting

>>	Anonymous Wed Sep 27 20:21:38 2023 No.19746650 >>19746584 >>19746581 DYEL fat bitches seething

>>	Anonymous Wed Sep 27 20:34:54 2023 No.19746679 >>19740506 Total stoner enlightenment

>>	Anonymous Wed Sep 27 20:40:07 2023 No.19746696 >>19740840 Gross. You sound like a shitskin

>>	Yeast Creature Resurrected Wed Sep 27 22:38:06 2023 No.19747114 File: 3.12 MB, 3757x2651, 20230927_122248.jpg [View same] [iqdb] [saucenao] [google] >>19739314 Wa la

>>	Anonymous Wed Sep 27 23:20:54 2023 No.19747271 >>19747114 whats the brown sauce on top

>>	Yeast Creature Resurrected Wed Sep 27 23:54:48 2023 No.19747353 >>19747271 Can'o chili no beans. Meat underneath is pulled pork because a shoulder is a shit load of meat.

>>	Anonymous Thu Sep 28 00:16:10 2023 No.19747438 >>19747353 would!

>>	Anonymous Thu Sep 28 01:17:21 2023 No.19747578 >>19745402 salmon fillet. I'm trying to be healthy

>>	Anonymous Thu Sep 28 07:10:58 2023 No.19748295 File: 505 KB, 4096x3072, IMG20230928063324.jpg [View same] [iqdb] [saucenao] [google] From last night. Zuurvlees, a local stew. Made the fries too

>>	Anonymous Thu Sep 28 07:16:41 2023 No.19748301 And a few more recent things

>>	Anonymous Thu Sep 28 07:19:02 2023 No.19748306 File: 2.89 MB, 1794x912, _aaaassdsdsdsd.png [View same] [iqdb] [saucenao] [google] >>19748301

>>	Anonymous Thu Sep 28 07:21:40 2023 No.19748309 >>19739442 >just put dry chillies in olive oil and let it sit Until botulism kicks in

>>	Anonymous Thu Sep 28 13:15:41 2023 No.19748829 >>19744530 giant IDF juggs

>>	Anonymous Thu Sep 28 14:24:02 2023 No.19748933 File: 199 KB, 936x1406, 169522479695237479.jpg [View same] [iqdb] [saucenao] [google] >>19748829

>>	Anonymous Thu Sep 28 15:29:43 2023 No.19749062 I remember one anon last year kept up a daily 'What did you eat today?' thread that went on for a good while. I wonder what happened to him, those were always an enjoyable read and kept getting posts at a good pace.

>>	Anonymous Thu Sep 28 15:37:05 2023 No.19749074 >>19745269 Do you use a machine or handroll the udon? Also, is curry hard to make from scratch? I'm having cubed curry tomorrow and now feel slightly disappointed in advance.

>>	Anonymous Thu Sep 28 15:38:14 2023 No.19749075 >>19745488 >teaching the people how to grow mushrooms Must have missed this but am very interested. Do you need much space and equipment?

Anonymous Thu Sep 28 15:43:19 2023 No.19749091
File: 2.10 MB, 3105x2329, Bucatini 5.jpg [View same] [iqdb] [saucenao] [google]

Already posted in another thread, but I made a puttanesca-vodka sauce bucatini for dinner last night. Only posting it here since this is somewhat of a meta thread, and I just wanted to say that OC generals are cancer.

Anonymous Thu Sep 28 16:38:51 2023 No.19749194
File: 1.82 MB, 3072x4080, PXL_20230121_200329487.jpg [View same] [iqdb] [saucenao] [google]

>>19749075
Nope it's super cheap and takes up less space than plants. All you need is sawdust pellets, wild bird seed, glass jars, a pressure cooker, and a plastic bag.

>>	Anonymous Thu Sep 28 16:59:40 2023 No.19749246 >>19740540 Jaguars still mog them.

>>	Anonymous Thu Sep 28 17:11:05 2023 No.19749273 File: 2.83 MB, 4032x3024, A15ACD9E-D371-42A5-BA27-9E915B602F76.jpg [View same] [iqdb] [saucenao] [google] I made tarte tatin yesterday

Anonymous Thu Sep 28 17:51:35 2023 No.19749399

>>19749273

how was it? it looks a tad over but not deep on like 30% visually. thats one ive always wanted to try. ive been baking a ton but easy junk like us snacks variations on cookies, brownies and flans/custardy things. any tips? ive been looking at bruno albuoze videos but im not ready lol.

>>	Anonymous Thu Sep 28 18:02:21 2023 No.19749422 >>19745261 Shitposting

Anonymous Thu Sep 28 18:09:17 2023 No.19749439
File: 2.36 MB, 3024x3012, 20230903_173846.jpg [View same] [iqdb] [saucenao] [google]

For me, it's stews. Get some cuts of meat and bones from the butcher, get some mushrooms, apples, potatoes, carrots and onions from the yard or farmer's market.
Trim off the less choice bits like the onion skin, carrot stringy roots, potato eyes and roots, the gristle and fat from the meat and boil all that together in salt and pepper for a day. Strain that, then slowcook all the good stuff for 8 hours in the broth. It's maybe 10 bucks and a little driving around to make enough food for a week. Get some rice or bread to really stretch it out.

>>	Anonymous Thu Sep 28 18:41:32 2023 No.19749520 >>19746363 That's nice

>>	Anonymous Thu Sep 28 19:01:48 2023 No.19749553 >>19739314 Yeah but too lazy sometimes that id rather just snack all day. no idea how the average person who works 40 hours eats properly.

>>	Anonymous Thu Sep 28 19:33:53 2023 No.19749626 My dad gave me 20lbs of frozen deer meat and I'm not sure what to do with it since I mostly eat Asian food and they don't use it much to my (limited) knowledge. Anyone got suggestions?

>>	Anonymous Thu Sep 28 19:34:53 2023 No.19749629 >>19749626 *ground deer meat

>>	Anonymous Thu Sep 28 19:36:39 2023 No.19749634 >>19749626 just use it in place of ground beef/pork it'll have a different taste but meat is meat and you can dial the flavors to taste

>>	Anonymous Thu Sep 28 19:38:35 2023 No.19749637 >>19739451 npc post

>>	Anonymous Thu Sep 28 19:39:38 2023 No.19749639 >>19739533 autist

>>	Anonymous Thu Sep 28 19:46:12 2023 No.19749654 >>19749634 Sorry meant to specify ground deer meat

>>	Anonymous Thu Sep 28 19:49:01 2023 No.19749667 >>19749654 yes, I saw statement still stands if you got meat, use it where you can

Anonymous Thu Sep 28 19:49:17 2023 No.19749670

>>19749399
>it looks a tad over but not deep on like 30%
I don't understand what this means

It's not that complicated if you want my opinion, if you're not a dumbass you should be able to make it
Also it's really fucking good, think of caramelized apples laying on a bed of caramelized apple mush, it's one rank higher than normal apple pie

>>	Anonymous Thu Sep 28 20:01:36 2023 No.19749701 >>19739314 I don't cook. I have a woman for that.

>>	Anonymous Thu Sep 28 20:41:03 2023 No.19749786 >>19739314 Sardine threads and McChicken posts keeps this board alive

>>	Anonymous Thu Sep 28 23:42:59 2023 No.19750204 >>19739314 I do but i seemed to be cursed, whenever it is that I actually really want to cook I have barely anything to actually cook, so mostly I just poach eggs for breakfast. I did do all the cooking of christmas dinner for my family last year

>>	Anonymous Fri Sep 29 02:57:59 2023 No.19750869 >>19749639 Where the fuck do you think your are?

>>	Anonymous Fri Sep 29 03:03:28 2023 No.19750890 File: 3.73 MB, 4160x3120, IMG20230701191821.jpg [View same] [iqdb] [saucenao] [google] I made all this Greek food

>>	Anonymous Fri Sep 29 03:19:30 2023 No.19750941 File: 2.75 MB, 4000x1868, 1695957545718.jpg [View same] [iqdb] [saucenao] [google] I made chicken fettuccine alfredo in my slow cooker

>>	Anonymous Fri Sep 29 03:27:36 2023 No.19750966 File: 193 KB, 1280x720, photo_2023-09-28_20-26-17.jpg [View same] [iqdb] [saucenao] [google] street tacos, bean, and fresh picked corn from a local farm

Anonymous Fri Sep 29 03:34:47 2023 No.19750980

>>19749194
Does it matter if your apartment is quite chilly? The place I live in has central heating and they dont turn it on until it gets quite cold.

I will probably look into this if you have any helpful links, always wanted to grow mushrooms for some reason. I remember there used to be an infoguide people would post about it way back on /b/.

>>	Anonymous Fri Sep 29 03:53:05 2023 No.19751024 >>19750890 Sorry brother I ain't too impressed. Heart's in the right place but the technique ain't on it.

Anonymous Fri Sep 29 04:12:43 2023 No.19751061

>>19750980
I don't have any links on hand, I originally learned everything from Shroomery which of course focuses on the non-culinarily kind of mushrooms and I can't link any of that content here. Though after a couple rounds of that I realized I actually like growing them way more than I like taking drugs (which to be honest is barely at all) so I gave all of the mushrooms away and just started growing regular kinds.

I would advise you to learn how to clone mushrooms on agar (petri dishes) so you can grow infinite of any kind of mushroom with just a cutting. Buying spores online is a huge waste of money and they don't always produce mushrooms that are identical to the mushroom that produced the spores anyway. But you can go to Whole Foods and just get a variety pack of weird mushrooms and clone them, that's how I got all my original mycelium which I have been using to colonize jars for years.

Can mushrooms grow in a cold apartment: yeah it depends on the species, some won't fruit in a certain temperature, and all of them will grow slower if it's too cold, but oysters will grow and fruit in a very wide range of temperatures. If you can survive there, an oyster definitely can.

>>	Anonymous Fri Sep 29 04:55:26 2023 No.19751144 >>19740540 I do. I just suck at it so it's just boiling vegetables, browning onions, using ground meat, trowing thins in the oven.

>>	Anonymous Fri Sep 29 05:32:00 2023 No.19751204 >>19739436 Should've taken a pic and shared it! that sounds good

>>	Anonymous Fri Sep 29 05:44:04 2023 No.19751231 >>19739314 Made brownies and fiddle recently. Made stew last week and been eating it every day

Anonymous Fri Sep 29 09:11:57 2023 No.19751556
File: 117 KB, 1063x598, bfdsbsdf.jpg [View same] [iqdb] [saucenao] [google]

There's a name for it I think. I learned it from the old korean lady a decade ago, but it's gochujang peanut butter octopus. It's good despite the ingredients sounding conflicting.

Anonymous Fri Sep 29 10:13:33 2023 No.19751636

A little practice thanksgiving today with a roasted bone-in turkey breast, a gravy from the trimmings, mashed potatoes using a slightly new method, and bread with a different recipe. I threw out the bones like a retard and underworked my dough. Other than that everything was good.

>>	Anonymous Fri Sep 29 13:29:23 2023 No.19751981 >>19751556 https://www.youtube.com/watch?v=wVRjd4lB_i4&ab_channel=itsAnime2015Archives

>>	Anonymous Fri Sep 29 13:45:10 2023 No.19752008 >>19751556 That’s shit from a butt

Anonymous Fri Sep 29 14:43:04 2023 No.19752107
File: 857 KB, 3000x4000, 1689415327952409.jpg [View same] [iqdb] [saucenao] [google]

I have eaten reheated charro beans (pinto beans, onion, bacon, tomato, chipotles w/ adobo, vinegar, stock) and roasted chicken thighs (coated in olive oil, black pepper, paprika, cayenne, salt) for the fifth time this week. I didn't make the rice this time because I wasn't going to wait for that, but when I do make it it's just the usual rice browned and steamed with tomato sauce and chicken stock. You can imagine what it looks like. Picture unrelated.

>>	Anonymous Fri Sep 29 14:52:17 2023 No.19752134 >>19746363 I'm cumming

>>	Anonymous Fri Sep 29 15:09:45 2023 No.19752161 >>19748295 Looks and sounds awesome, did you deep fry the potatoes?

>>	Anonymous Fri Sep 29 15:12:35 2023 No.19752167 >>19739314 Not very well. I mostly grill in the oven and chop up some veggies.

>>	Anonymous Fri Sep 29 17:59:09 2023 No.19752663 >>19750890 Dolmas look dry

>>	Anonymous Fri Sep 29 18:00:41 2023 No.19752665 >>19750966 How much of this did you get on your shirt?

Anonymous Fri Sep 29 18:04:09 2023 No.19752678
File: 2 KB, 95x124, 1680209472763863s.jpg [View same] [iqdb] [saucenao] [google]

>>19739314
Yeah. My roommate and I are sick today, so I'll probably end up making NYT's french onion soup again. Great recipe. Easy to spike with a witch's love potion to make him gay for me, too.

>>	Anonymous Fri Sep 29 18:05:32 2023 No.19752684 >>19752161 Thanks, air fried actually: soak in water + vinegar -> 10 minutes at 120 -> coat in sunflower oil -> 15 minutes at 180

Anonymous Fri Sep 29 20:34:12 2023 No.19753217

>>19751981
You definitely need the gochujang, also with the other ingredients (plum sauce, sesame oil, etc) the peanut butter is more like a Thai peanut sauce which transforms a lot with the gochujang.
Straight peanut butter with grilled octopus would be that way for sure

>>	Anonymous Fri Sep 29 20:36:19 2023 No.19753228 File: 2.28 MB, 4096x3072, IMG20230501212956.jpg [View same] [iqdb] [saucenao] [google] Last mapo tofu I made

>>	Anonymous Fri Sep 29 20:59:40 2023 No.19753315 >>19739314 >>fast food thread >>alcohol thread >>soda thread based

Anonymous Fri Sep 29 21:07:57 2023 No.19753358

>>19739314
Those veggies look sauteed.

If you want to take your stir fry up a notch slice a bit thinner, very high heat, and keep the veggies moving but let them char slightly. A wok is supposed to be closer to a grill than anything, with a bit of char and carmelization.

Ideally with a wok and stand you would even get flashes of fire in the wok, but that's more of an outdoor thing.

>>	Anonymous Fri Sep 29 23:56:36 2023 No.19753883 File: 1.47 MB, 1500x2000, 20230928_004116.jpg [View same] [iqdb] [saucenao] [google]

>>	Anonymous Fri Sep 29 23:57:38 2023 No.19753886 File: 1.15 MB, 1500x2000, 20230929_010424.jpg [View same] [iqdb] [saucenao] [google]

>>	Anonymous Fri Sep 29 23:59:54 2023 No.19753890 My cooking mostly involves stir frying green bell peppers, onions, brown rice, and ground turkey. Not very exciting at all, but this monotonous diet is cheap and keeps me at a decent shape.

>>	Anonymous Sat Sep 30 00:50:26 2023 No.19754010 File: 2.08 MB, 4160x3120, 20230923_141520.jpg [View same] [iqdb] [saucenao] [google] Little sloppy looking Scrambled eggs, cheese caramelized onions and peppers, bacon, & sausage

>>	Anonymous Sat Sep 30 00:53:34 2023 No.19754018 File: 3.69 MB, 4160x3120, 20230828_145547.jpg [View same] [iqdb] [saucenao] [google] >>19754010 Top Sirloin and sweet potato fries. None of the ingredients for either of these were store bought.

>>	Anonymous Sat Sep 30 00:56:33 2023 No.19754025 >>19740532 Anyone who doesn't enjoy sloppa sauce can get fucked

>>	Anonymous Sat Sep 30 00:57:18 2023 No.19754026 >>19739314 I'm the guy who posts Indian food cook-a-longs sometimes

Anonymous Sat Sep 30 01:00:36 2023 No.19754035
File: 1.68 MB, 3024x4032, IMG_4927.jpg [View same] [iqdb] [saucenao] [google]

>>19754026
I might do another one soon. I didn't take pictures of the modak I made for Ganesha Chaturthi.

Pic related: it's a delicious sip I offered to Ganesha in a previous thread

>>	Anonymous Sat Sep 30 01:01:38 2023 No.19754038 File: 3.20 MB, 3024x4032, IMG_4993.jpg [View same] [iqdb] [saucenao] [google] >>19754035 and here's some chana dal I made

>>	Anonymous Sat Sep 30 05:25:39 2023 No.19754603 File: 626 KB, 4096x3072, IMG20230929230613.jpg [View same] [iqdb] [saucenao] [google] >>19753228 Never had it, but looks delicious

>>	Anonymous Sat Sep 30 05:52:14 2023 No.19754646 File: 2.64 MB, 4160x3120, 20230925_172547.jpg [View same] [iqdb] [saucenao] [google] Smoked bacon wrapped pork tenderloin.

>>	Anonymous Sat Sep 30 05:54:36 2023 No.19754650 File: 3.23 MB, 4160x3120, 20230925_192716.jpg [View same] [iqdb] [saucenao] [google]

>>	Anonymous Sat Sep 30 05:56:16 2023 No.19754656 File: 3.32 MB, 4160x3120, 20230925_193118.jpg [View same] [iqdb] [saucenao] [google]

Anonymous Sat Sep 30 08:35:01 2023 No.19754868
File: 967 KB, 800x600, export202309300326431810.png [View same] [iqdb] [saucenao] [google]

>>19739314
Slow roasted shredded pork shoulder with beans, sweet potato, onion, tomato, a handful of smoked peppers, and a bunch of spices. Tonight it's served with rice, tomorrow with the slaw that's resting in the fridge. Think I might make some clefoutis on Sunday for breakfast to use up some leftover fruit.
I also wish that the cooking to shitposting and spam ratio was more tilted towards cooking.

>>	Anonymous Sat Sep 30 09:30:41 2023 No.19754953 File: 780 KB, 1000x750, I am not a good cook.png [View same] [iqdb] [saucenao] [google]

>>	Anonymous Sat Sep 30 09:55:12 2023 No.19754989 >>19740873 The improved moderation on other sites got to a point where trolling there was impossible, so this site started picking up the garbage of the entire internet who came for a place to shit where they eat

Anonymous Sat Sep 30 10:12:50 2023 No.19755007

I used to cook tandoori chicken, butter chicken, various stews )both tomato-based and cream-based), chicken marsala, many different pasta dishes, spicy stuffed bell peppers full of good stuff, regular shit like mashed potatoes with pork chops and one or two green vegetables, random stir frys etc. etc. when i was in college

Now I'm married and my wife cooks every day and i'm too fucking busy so no i don't cook but she does and i make a fuckniggerload of money so who cares. I do miss cooking my stuff though, it was fun.

>>	Anonymous Sat Sep 30 11:13:45 2023 No.19755089 File: 34 KB, 307x307, AAA.jpg [View same] [iqdb] [saucenao] [google] >>19754603 >leaving the root tails on

Anonymous Sat Sep 30 11:47:37 2023 No.19755140

I grilled lamb with mint and black pepper. It was pretty delicious. Lamb seems to be tricky to grill since I get the bone in chops. The bone really throws off the cooking time and I usually have to add 2-3 minutes on top of what I usually do for raw meat.

>>	Anonymous Sat Sep 30 11:51:12 2023 No.19755145 >>19739314 i like cooking but i'm bad at it. I cant really cook anything on my own without double checking with a guide 10 times at every step.

>>	Anonymous Sat Sep 30 11:53:03 2023 No.19755148 >>19755140 Nice I'll be getting a leg to cook next couple days. Thinking vaguely Greek flavors. Thinking I'll go for medium rare rather than slow cooked, apparently its on the edge of leanness where people can credibly say either result is better.

>>	Anonymous Sat Sep 30 12:11:48 2023 No.19755177 >>19755148 Something about grilling animal flesh awakens an animilistic feeling, cooking on a skillet or frying pan just doesn't measure up.

>>	Anonymous Sat Sep 30 14:57:16 2023 No.19755407 File: 2.38 MB, 4032x1816, 20230930_160930.jpg [View same] [iqdb] [saucenao] [google]

>>	Anonymous Sat Sep 30 15:00:21 2023 No.19755412 I do but rarely do I feel inclined to post a picture of it

>>	Anonymous Sat Sep 30 15:01:21 2023 No.19755415 I would but I'm a male not a woman.

>>	Anonymous Sat Sep 30 16:21:15 2023 No.19755566 I cook every day and take a photo of it, but only as a record so I can remind myself how old the ingredients/leftovers are so it's never a good photo.

Anonymous Sat Sep 30 16:31:24 2023 No.19755595
File: 3.68 MB, 4080x3060, 16930929194055.jpg [View same] [iqdb] [saucenao] [google]

Made this yesterday from a recipe anon recommended in another thread https://youtu.be/z_LAJKezDOs?si=YrCYkL0lDlmrZx7S it doesn't look very appealing but it actually came out really juicy and delicious. Think I fucked up the bok choy though.

Anonymous Sat Sep 30 16:57:46 2023 No.19755665

>>19739314
You proliferate what you tolerance, and bad things if rewarded are incentivised. Ck jannies are probably the worst on the entire site.
Actual food content made by real people barely gets any interaction. Blatant advertising, obvious shitposting, low quality one-sentence questions and spoonfeeding requests, and non-related nonsense even when against the rules are not banned; in fact they get the most interactions. Look at this thread as example, post with photos and recipes ignored for the bullshit.
I fucking hate jannies.

>>	Anonymous Sat Sep 30 18:53:09 2023 No.19756029 File: 83 KB, 501x640, brekky.jpg [View same] [iqdb] [saucenao] [google] >>19739314 Today's breakfast

Anonymous Sat Sep 30 19:00:27 2023 No.19756046

>>19740532
It only looks like diarrhea because of the plating. You can't see any color on the meat because it's totally covered in sauce. Drizzle it in a pattern and / or plate it with the sauce on the bottom and the meat on top, add a garnish or side for color contrast, avoid the bright reflection in the photo. Maybe even slice the meat before plating and then sauce across the sliced meat laid out in an arc or two.

>>	Anonymous Sat Sep 30 19:01:49 2023 No.19756050 >>19742075 >>19742086 Beautiful work anon. Especially the pretzels, they look gorgeous and delicious.

Anonymous Sun Oct 1 00:01:21 2023 No.19756835
File: 1.61 MB, 2268x4032, PXL_20230930_235513310.jpg [View same] [iqdb] [saucenao] [google]

>>19739314
>Show or talk about whatever you cooked recently
Carving up a brisket for tomorrow, nobody but me likes the moist end so I separated it off and diced it up some of it for burnt ends

Anonymous Sun Oct 1 01:49:01 2023 No.19757204

I must cook so I can control the slop in my food
>Doctor's sausage, cubed
>2 eggs
>Rice
>Extra luxury: meat rub
>Fry the cubed sausage with less than a spoonful of oil
>Crack eggs in when the meat's black enough
>Cook until eggs are ready
>Shovel the conglomerate into a small bowl of rice

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/ck/ - Food & Cooking