fml

[Anonymous No.8238196]

shiver me timbers m80s, crack a brewskie and let us /food & cooking/ together!

this thread is for anyone to post a cook-along,
bake-along, drink-along, pickling-along or OC food/drink pics, post your meals or what ever if you dont want to make or use another thread, feel free to spam your own cook-along thread here too

last thread >>8214540

>we grocery money now

[Anonymous No.8238201]

>linking your last thread

you're a fucking self forced meme

sage

[Anonymous No.8238219]

>>8238201
#rrekt##

[OP No.8238232]

>>8238201
i will include trigger warnings next time, my 'pologies


so i acquired a new piece of cast iron from a family member, might strip it and reseason cuz it looks a bit scraped up, hoping it aint too annoying to clean

also copped this soda gonna give it a try while i do a few dishes

[OP No.8238275]

>BFFs

[Anonymous No.8238281]

>>8238275
nobody cares

[Anonymous No.8238285]

>>8238281
I do. You sad fuck.

[Anonymous No.8238286]

keep posting, fuck the haters, OP

[Anonymous No.8238290]

>>8238285
>>8238286
>finally bothering with his thread now you feel sorry for him

enjoy your sympathy posts OP

[Anonymous No.8238293]

>>8238281
No, that's your existence you're thinking of

[Anonymous No.8238295]

Remove the cat from food.

Thanks!

[OP No.8238307]

>>8238285
>>8238286
>>8238293
dont humor him m8s hes had a rough week too im sure

so a little tuesday morning surf and turf is bout to happen, got this salt and peppered gonna let it sit for a spell

also i mean no disrespect to the people that love this irn bru, its decent but its basically orange flavored big red, id buy it occasionally if it wasnt at specialty soda prices

[Anonymous No.8238319]

in for comfy thread
i cooked tacos for lunch a few hours ago
will post pics when i go back for my dinner portion.
also drunk AF looking after a family members two puppers.
very comfy

[Anonymous No.8238356]

>>8238307
Irn Bru is the best hangover drink ever though. Nothing else comes close.

[Anonymous No.8238429]

>>8238201
>>8238281
>all these fast food/is X a meme/frogposting/etc threads
>virtually no actual cooking
>you come in and try to shit up one of the few threads with actual food being cooked and genuine OC

It's like you want this place to be nothing but Jack and McChickens

[Anonymous No.8238499]

cooking with xanax

[Anonymous No.8238533]

>>8238319
Tacos as promised

[Anonymous No.8238540]

>>8238533
>hardshell

out you go

[Anonymous No.8238551]

Parents sent me and the lady a nice new slow cooker I've been using the shit out of. Today I try something crazy -- I'm gonna make vegetable soup and a roast in it AT THE SAME TIME.

Going to the farmer's market (NC has a state-owned farmer's market that is open year round and cheap as fuck) to pick up a few ingredients (ran through my onions and carrots yesterday).

Gonna rub the roast real good like and let it soak in some wine for a few hours while the soup gets going.

[None !OPIATE9fy. No.8238594]

>>8238533
now post a picture of you trying to eat those crunch shells without them breaking everywhere and spilling all the toppings

[Anonymous No.8238613]

First time making dumplings, they turned out pretty ok. Sorry for shitty filter on photos. 1/3

[Anonymous No.8238618]

>>8238613
Folded and ready to cook.

[Anonymous No.8238625]

>>8238618
Sauce is some sugar, soy sauce, rice wine vinegar, sesame seed oil and sesame seeds. Next time I'll add more garlic and less ginger. All in all, they were quite good.

[Anonymous No.8238635]

>>8238540
>>8238594
>not knowing how to eat hard shell tacos correctly
i made minimal mess and it was delicious.
>>8238618
>>8238625
looks breddy gud.

[Anonymous No.8238644]

>>8238533
>tacos

No. Some tasty filling in a modified plain doritos chip cup.

[Anonymous No.8238805]

>>8238196
r u an alcohol op

[Anonymous No.8238835]

>>8238356
What's it taste like? It looks like it tastes like orange soda but what do I know

[OP No.8238984]

>>8238319
>also drunk AF looking after a family members two puppers
livin the life m8 would do that for a living if possible

>>8238356
id get it more if it wasnt $3 per 16 oz

>>8238429
pay them no mind friend not worth the effort

>>8238499
i dont mess with pharms and stuff

>>8238533
pay no mind to the nay sayers m8, homemade tex mex has its place, id slather those in sour cream or some good guac, looks dank, i plan to do some tex mex eventually with homemade hard shells

>>8238551
slow cookers are boss so many possibilities, i plan to get a bigger one with a timer soon

>>8238625
those look so good i dont think i could pull this off

>>8238805
i am not str8 edge for sure but I do not believe i am a drunkard, I like to have drinks when i cook, patti has a problem tho weere working on it

im notorious for letting cucu's turn to mush so i made a quick salad with a leftover one...then the power went out and i just goofed around cleaning my patio for like an hour, its back on now so happening

[Anonymous No.8238992]

>>8238835
Difficult to describe, it has a kind of orangy taste I guess but not really. It tastes like it's own thing. I load up on pint cans of the stuff for 99p

[OP No.8239041]

midget sprouts need love too

also got some leftover pancetta to throw in, cannot fuck that u

[OP No.8239054]

https://www.youtube.com/watch?v=vnWszh9JYFk

sides prepped

[Anonymous No.8239057]

>>8238625
>>8238618
>>8238613
anon I know you're not a qt asian but this brings you close enough

>please move in with me and make me dumplings every weekend
>I fucking love dumplings

but srsly those look rly tasty
do have any specific suggestions on making the dough or would any google-able recipe do the trick?

ever since I came back from China I've had the impression that it takes years and years of practice to make cute chinese dumplings, I don't even know why desufamalam

[Anonymous No.8239060]

>>8239041
steam, sautee in olive oil and balsamic vinegar, serve with a little balsamic syrup and burrata and toasted bagette for dipping

[Anonymous No.8239089]

>>8238232
you get irn bru in the states.....crazy import

[Anonymous No.8239097]

>>8238625
recipe dude?

[Anonymous No.8239101]

>>8238984
man youve gotta stop with these giga pixel photos...........i love your threads, but my shitty connection cant handle these pics

[Anonymous No.8239108]

>>8238835
its not orange....its coloured orange
the taste is hard to put your finger on tho...i havent had it in yonks

[Anonymous No.8239111]

take a dab faggit

[Anonymous No.8239112]

>>8238232
how do you clean and season a cast iron pan.?.........these things intimidate me

[Anonymous No.8239117]

>>8239112
lots of soap

[Anonymous No.8239131]

>>8239112
>Wipe it, salt it, heat it, wipe it, oil it, heat it, wipe it.
If you have problems with the above then the kitchen is a far too advanced environment for you.

[Anonymous No.8239144]

>>8239057
>>8239097
>>8238635
Thank you, I haven't heard such kind words in some time. I bought the pastry at asian store nearby, they had it in frozen section. So, no mastercraft skills here from my side, sadly. The recipe is pretty simple, here's the list of ingredients:
400 g pork mince
scallions, finelly chopped
ginger, finely chopped
garlic, finely chopped
soy sauce
white wine vinegar
sesame seed oil
corn starch/corn flour
baking soda
pepper/salt
whatever oil you like to fry on

Mix pork mince, garlic, scallions, ginger in a bowl, add a dash of soy sauce, vinegar and sesame seed oil, add salt/pepper, add a pinch of baking soda/corn flour, mix well. Put about a tablespoon of filling on pastry, wet the edges with water and fold into little dumplings, set aside. Once finished with the filling, heat up a pan on medium, put some oil in it, fry the bottom of the dumplings till brown. Add some water, cover the pan to steam the dumplings. Steam them for about 4-5 mins. Wala.
Sauce is just a mix of sesame seed oil/soy sauce/vinegar/sugar/sesame seeds. Just add a splash of each, taste it and adjust to your likeness.

[Anonymous No.8239149]

>>8238984
>not an alcohol
>buys small bottles of hard liquor

You buy the small one to keep you from killing a fifth even though buying larger bottles of liqour is much much more cost effective. It's OK op I do the same.

t. former raging alcohol now a much milder alcohol

[Anonymous No.8239150]

>>8239144
sounds like it would be good in lettuce wraps but that's just because I am lazy

[Anonymous No.8239162]

>>8239150
Try it, post results,this board needs more cooking.

[Anonymous No.8239184]

Dumplings anon here, I mase some Chaczapuri and Ajapsandali some time ago, classic Georgian dishes. None of the markets around had Georgian wine so I bought some German, can't remember the name. Al/ck/ here, sadly.

[Anonymous No.8239187]

>>8239150
Gordon Ramsay has a brilliant recipe spicy mince lettuce cups using pork and beef mince. Wholeheartedly recommend it to anyone

http://www.lifestylefood.com.au/recipes/18239/chilli-beef-lettuce-wraps

[Anonymous No.8239190]

Made some demi glace, took like 22hrs. It's rainy as fuck out so I think I'm going to dilute some of it and make some beef stoo after I get blitzed on tall boys.

[Anonymous No.8239204]

>>8239184
Are you Georgian? Must admit that the only thing I know about Georgia is that Georgi Kinkladze was a great player.

[Anonymous No.8239228]

>>8239204
I'm not, I just love simple food and I wanted to try Georgian.

[Anonymous No.8239233]

>>8239054
How was your Spooky Day, OP?

[Anonymous No.8239236]

>>8239112
>rinse with hot water
>heat it up on the stove so the water evaporates
>rub it lightly with veg oil after it cools
>heat it up again so the new oil doesn't go rancid

It's more involved than any other cookware but once you get used to doing these steps it's worth it in the long run.

[Anonymous No.8239258]

Need some input. About to experiment tonight.

I've got:
>bone-in chicken thighs
>onion/celery/carrot/bell pepper/garlic
>soy sauce
>sesame oil
>beef and chicken stock
>basmati rice

I'm thinking I'm going to do the following:
>sear thighs, set aside
>carmelize the shit out of the onions
>saute carrot, peppers, garlic in pan
>deglaze with chicken stock, add all ingredients
>into oven covered for 30 minutes at 350F
>season with ginger, soy sauce, sesame oil, red chili flakes
>serve over rice

Does that sound like it'll work? Anything too much? Anything else that would be absolutely necessary to make it work?

Will deliver pics tonight.

>>8238625
Looks good.

I made 'em once and it was entirely too much work.

Next time I'll get some friends first and make it a social event.

Gotta work on the whole "no friends" thing to pull it off, though.

>>8239041
Damn, son, you really love your brussel sprouts. That's like 3/7 meals for you.

[Anonymous No.8239263]

>>8239190
>demi glace
This is one thing that I will never ever do.

I like to think that I put in a solid effort in my cooking, much moreso than 90% of people.

But I like to pick my battles and this seems like an inordinate amount of work for the return.

I've been able to make beautifully rich shiny beef sauces with drippings, wine, and butter. I suppose I'll never get to that level of complexity, though.

[Anonymous No.8239271]

>>8239258
I'd put the ginger and even the soy sauce+sesame oil + red chili flakes before the oven bake

instead of oven bake you can also just make everything in the same pan you made the veggies, you'd likely get more of them juices in everything; at least that's what I do because I'm lazy and oven=2muchwork4me

I'm saying this because it sounds like you want to make a kind of stew, and they are best when everything is cooked together and mixes with everything

oh and it's worth marinating the chicken (if possible) even for half an hour before frying them
mix some soy sauce with sesame oil in a bowl in which you'd leave the chicken to marinate for 30-60 minutes in the fridge, even that short of a time makes a biggish difference

[Anonymous No.8239275]

>>8239258
It was a lot of work, folding them, but then I listen to music and talk to friends/family on skype when I cook.
>chicken thighs
Do it, I love chicken thighs, they are so overlooked in my opinion and it's great meat. Make sure to fry the skin really good, if you have them with skin obviously, shitload of flavour in it.
Pic unrelated, Gordon Ramsay's pork chops with peppers.

[Anonymous No.8239277]

>>8238835
it is irn bru
i dont even know what else it tastes like
>>8238984
thankyou friendo
hard shells have their place
good romaine bed, filling on top
delicious
>>8239144
you are welcome. the praise is deserved.
ill modify this recipe for my dietary requirements :^)

[Anonymous No.8239279]

>>8239271
Yeah, so I forgot to mention, I'll be using a dutch oven to do all the sauteing and searing, and it'll all go back in that one pot that will finish in the oven to cook the chicken through while simmering.

I'll definitely marinate the chicken, I'll start that now. Good idea.

>>8239275
Yep, skin on, going to hopefully get a nice dark brown on 'em.

[Anonymous No.8239288]

>>8239277
>it is irn bru
>i dont even know what else it tastes like
I know what it IS but I'm in Murica and I've only heard it talked about. It's okay if no one can explain it though

[Anonymous No.8239289]

>>8239279
good then
the mix gets mad profits if you bake it with the gingner and at least some of the sesame oil

you could leave the soy sauce and red chili at the end because you might want to adjust that prior to serving, I guess

you'd better post pics of the result if the thread's still alive nigga

[Anonymous No.8239300]

>>8238196
That cat looks very fresh! It looks like it was just picked from the cat orchard!

Also looks like my cat

[Anonymous No.8239302]

>>8238196
>I posted in kotbro thread and didn't even pay my respects to Patti aka SmugKot aka TheJudge aka kotbro kot
my apologies

[Anonymous No.8239320]

>>8239289
>you'd better post pics of the result if the thread's still alive nigga
Will do.

These threads last for a couple of days usually. /ck/ is a nice, slow board.

We marinatin', y'all.

>>8238196
By the way, OP, I know you're in Houston with me.

Go find Southern Star Winter Warmer at your nearby HEB.

This is one of the best seasonal beers I've had in a while, nice and malty with coffee/chocolatey and creaminess.

[OP No.8239330]

>>8239060
sounds good i am going to do some lazy shit tho

>>8239089
i found a british section at h-e-b, also got some of these heinz beans that i hear so much about

>>8239111
trips has spoken yessir

>>8239112
a normal cleaning i do pretty much what others say, im going to strip the rest of this factory season off with steel wool though, then ill reseason by coating the entire pan in some kind of fat and popping it in a 500 degree oven for like 15 minutes, then ill cook fatty things on it till it looks right

>>8239149
you are kind of right, I only feel like hard liquor occasionally though and just grab a little bottle sometimes, yeah i dont need to be drinking big bottles often so i just dont buy them

>>8239190
never see those 24 oz around here

>>8239233
went grocery shopping and worked, nothing special, i will be buying some discount candy soon tho

>>8239258
sprouts are my life son, also no idea if that will work but i will be monitoring

>>8239277
ya m8 i am very unpredictable with my choice in tortilla gotta keep em on their toes

>>8239288
m8 im telling you from an american POV, it taste like an orange version of big red or a funny tasting orange cream/dreamsicle soda, its decent but its still just soda, i was a bit overhyped desu

>>8239300
>>8239302
:)

>>8239320
will def go look for it i like coffee beer thx, ive been to southern star brewery once out in conroe area

[OP No.8239331]

[Anonymous No.8239337]

>>8239331
fuck

[OP No.8239339]

meat was in the range i was aiming for im not too picky, was very tender i was a bit prude with the salt tho

[OP No.8239345]

https://www.youtube.com/watch?v=XwUjSl1xBTQ

also this

i really wish i had time for a nap:(

[Anonymous No.8239347]

>>8239330
Nice!

[Anonymous No.8239360]

>>8239263
eh, its worth it I guess its like condensed beef stock that you can dilute so it takes up less space. It's not really that much work

>roast bones and veggies
>add water
>get drunk and forget about it on a low flame

wala

[Anonymous No.8239369]

>>8239330
no 24oz at all or just pabst? I'm in socal, local gas station has a mix and match deal on all 24 and 25oz cans 3 for $3

[Anonymous No.8239430]

Fall weather hasn't hit us yet so I'm not at maximum comfy, but fuck it I feel like indulging so bacon-wrapped pork loin for dinner tonight

[Anonymous No.8239443]

>>8239430
do you have enough for the rest of the class?

[Anonymous No.8239462]

>>8239360
That's not a demi glace.

[Anonymous No.8239464]

>>8239430
Forgot to mention, I used lemon pepper for the loin before wrapping it. Now comes the sauce, a tablespoon each of dijon, plain yellow mustard, honey, and apple cider vinegar.
>>8239443
Hell no keep your grubby mitts off my pork

[Anonymous No.8239485]

>>8239464
Got it good and saucy, went back in the oven on a low broil.

[Anonymous No.8239499]

>>8239485
And final product with oven roasted root veggies

[Anonymous No.8239527]

>>8239462
reduced until thick and completely solid after chillex

[Anonymous No.8239558]

Hey, your cat looks a lot like mine, OP.

I made jambalaya tonight. Vegetables attached.

[Anonymous No.8239578]

>>8239527
That's not a demi glace.

[Anonymous No.8239585]

>>8239558
Chicken and andouille, salt, pepper, and chili powder.

[Anonymous No.8239594]

>>8239585
Toasting in the tomato paste

[Anonymous No.8239597]

>>8239594
Rice, diced tomato, and chicken broth

[Anonymous No.8239604]

>>8239597
Added shrimp after the rice was mostly cooked, left on a few more minutes

[Anonymous No.8239609]

>>8239604
Served with bourbon

[Anonymous No.8239639]

>>8239609
Looks awful from the picture but probably tastes great.

[Anonymous No.8239652]

>>8238196
You're still posting 2.5MB pics
Get a free app that resizes them

Or just kys

[Anonymous No.8239673]

>>8239639
Yeah it looks terrible but tastes fantastic. I guess if I wanted it to look good I could delicately put it on a platter and garnish it with parsley.

[Anonymous No.8239696]

King Harvest has surely come.

[Anonymous No.8239734]

>>8239696
Looks great. Brussels sprouts, and is that chicken and gravy? What's the long green bit toward the bottom?

[Anonymous No.8239741]

>>8239734
Pulled pork. The long part is the stalk portion of a fennel bulb, roasted it with the sprouts.

[thigsh No.8239764]

>>8239609
I'd eat the fuck out of that.

Good stuff, anon.

t. East Texan


(chicken thighs aforementioned coming soon)

[thigsh No.8239964]

Okay, friends, let's talk about aesthetic food and how I have none of it.

However, I do have delicious food.

OBSERVE!

Thighs marinated in dark soy, letting 'em dry a bit. A paper towel was involved for sear action.

1/?

[thigsh No.8239966]

>>8239964
Pay no attention to the ingredients

PREP

2/?

[thigsh No.8239969]

>>8239966
Thighs thoroughly seared, skin side down

They'll rest a while while I do other things.

3/?

[thigsh No.8239971]

>>8239969
#carrotlivesmatter

4/?

[Anonymous No.8239973]

>>8239969
Oh baby

[thigsh No.8239975]

>>8239971
Except for this carrot.

Fuckijng weirdo, it's life did not matter one bit.

Except a little, because I used it.

Whatever.

5/?

[thigsh No.8239978]

>>8239975
I'm pretty dick ass drunk

I like to pretend that this bar key is vladimir lenin except fat

it's the founder of coca cola

same thing

6/?

[thigsh No.8239983]

>>8239978
Onions are getting there

I wanted 'em pretty reduced down, not as a physical ingredient, but a part of the sauce

Added everything in once these really turned dark brown

[thigsh No.8239988]

>>8239983
Alriight, this does NOT look delicous, but I piled it all in and put it in a hot oven

For a while

A long while

I wanted to see what would happen

Forgive this picture, and trust

8/?

[thigsh No.8239989]

>>8239988
By the way, best temporary knife I've had

bretty good for $30, and it makes the dumb bitches think I'm an Asia

9/?

[thigsh No.8239994]

>>8239989
Oh, by the way, Corn.

Shucked it out of the ears, as God intended

roasted in oven with oil and cajun seasoning for a while

10/?

[thigsh No.8240011]

>>8239994
WAH FUCKING LAH

Rice came out fantastic, considering I cooked it in pyrex/foil in the oven

Chicken had a wonderful sweet crust, perfectly juicy and tender inside

All dat stock and veg mixed with the rice and made it into a rich underlayer to match Zeus himself (or her? fuck I don't know with these fucking Hilary supporters anymore).

11/13

[thigsh No.8240017]

>>8240011
I tell ya, Yoda really wanted some but I had to politely decline his advances.

12/13

[thigsh No.8240024]

>>8240017
Last image here, from before I molested chicken dono

It was really good, y'all.

Thighs = the most underappreciated meat in existence

9/10, would serve to a potential mate in hopes of carrying on my last name

[Anonymous No.8240035]

>>8238196
Letting your cat on the counter

disgusting

[Anonymous No.8240058]

>>8238196
>>8238275
listen, op, i said this in the last thread and i'll say it here: i would look at any images of patti & giblet or read about any of their adventures.

>reading about patti sperging out when she's not the one on camera and damn near fuckin crying laughing

your excellent cooking intuitions are icing on the cake.

10/10 threads every time. ty!

[Anonymous No.8240069]

>>8240017
>>8240024
That looks fucking delicious. FYI in case you didn't know, never give a cat anything cooked with onions, garlic, or anything in that family. It fucks with their blood cells and causes anemia, and can eventually kill them.

[thigsh No.8240073]

>>8240069
Thanks, mate.

Yeah, Yoda got none. He's going on 11 or 12, or maybe older. I can't remember. Either way, he's not getting any non-cat-friendly foods from me.

I'd imagine the entire Nightshade family is bad for the feline, which onion and garlic and potato are part of, right?

[Anonymous No.8240098]

>>8240073
It's actually the allium family that's bad for cats (onions, leeks, shallots, etc). Potatoes are fine for them when fully cooked, but can be bad when raw (same with humans), and are actually used in many commercial dry cat foods.

[thigsh No.8240112]

>>8240098
>allium
Aye, just looked it up, that's the one.

Not sure why I mentally grouped peppers/potatoes with onions/garlic.

[Anonymous No.8240144]

>>8240112
You never know with botany. I mean, brocolli and cauliflower are the same species.

[Anonymous No.8240194]

>>8239527
then what is nigger? because every video I watched how to make it, that was how it was done

[stew in the loo No.8240205]

dat prep doe

[stew in the loo No.8240208]

some beef fat that I saved from a batch of stock

[stew in the loo No.8240211]

SEARED
E
A
R
E
D

[stew in the loo No.8240213]

mushrooms and onions caramelized a bit then add garlic

I'm using beef chuck btw

[stew in the loo No.8240218]

added some red wine to the pot and to my body

[stew in the loo No.8240222]

add meat back and simmer 2hrs

dude thyme lmao

[stew in the loo No.8240227]

i got drunk and forgot to take more pics, but added potatoes, carrots and celery then simmered another hour.

served it with some horseradish, chives and some garlic cheese toast. comfy as fuck

[Anonymous No.8240234]

>>8240227
what up homie

[Anonymous No.8240242]

Fucking nailed it.

[Anonymous No.8240263]

>>8240227
damn, daddy

[Anonymous No.8240281]

>>8238533
Man fuck everyone, hard shell tacos are absolutely great. Everyone here jacks off to taco bell but if someone posts a homemade hardshell taco they get upset.

[Anonymous No.8240297]

>>8240281
>liking taco bell means you like hard shell tacos
u wot m8

The only thing I get at taco bell is the loaded potato griller. I can't resist that carb bomb

[Anonymous No.8240298]

>>8239190
Did you post in the last thread?

Still wondering why you put mayo in the pan..

[Anonymous No.8240306]

>>8240298
wat, lol. nope wasn't me

[Anonymous No.8240386]

>>8238551

Soup and a roast at the same time, how does that work unless your boiling the beef?

Or are you going to lay a shit load of veg in there to slowly cook and take in the meat flavor and then make a soup accordingly?

[Anonymous No.8240421]

>>8240227
Why didn't you put the carrot and celery with onions? You even chopped them small.

[Anonymous No.8240431]

>>8240421
didn't want them too mushy over the 3hr cook time, 1hr simmered is perfect for me. The onions kind of disintegrate and thicken the liquid as I didn't use a roux.

[Anonymous No.8240444]

>>8240431
To be honest, I assumed you forgot :D. What I do is just doing both. Sautéing them in the beginning contributes some subtle sweetness I enjoy. I would also cut them up a bit chunkier for simmering but I guess that is a preference.

Thomas Keller on the other hand, puts all his veggies in a cheesecloth before he starts simmering and takes them out at the end and replaces them with fucking glazed root vegetables cooked seperately. If you have 3 days to kill, that sounds pretty good.

[Anonymous No.8240483]

>>8240444
totally, that's awesome stuff. I make stew when there's old stuff in the fridge though, lol. Had a bag of "baby carrots" and celery that needed to be disposed of and a drunk guy on a rainy day that needed comfy food.

I probably would have forgot though, but when I have stuff cooking and I drink I set alarms on my phone when I have to add stuff, kek.

[Anonymous No.8240565]

>>8240298
Haha that was me, assuming you're talking about the other night when I made tater chips and a philly cheesesteak, (haven't posted in this thrad yet) although it wasn't actually in a fml thread.

I put mayo in the pan for the sauce because:
1. I was on like my 5th glass of Wild Turkey 101 at that point
2. See above

In retrospect it was one hell of a sandwich but the mayo should've gone on the bun instead of into the sauce, ideally. The cognac was enough to deglaze the pan.

>>8239263
Demiglace is absolutely worth the effort, whether you do it the classic way or use more modern methods that rely on reduction. A little bit of it goes a very long way. Then my day job is a bakery and some of my stuff takes like 3 days to make so perhaps I'm more patient than most people.

[Anonymous No.8240580]

>>8240298
Haha that was me, assuming you're talking about the other night when I made tater chips and a philly cheesesteak, (haven't posted in this thrad yet) although it wasn't actually in a fml thread.

I put mayo in the pan for the sauce because:
1. I was on like my 5th glass of Wild Turkey 101 at that point
2. See above

In retrospect it was one hell of a sandwich but the mayo should've gone on the bun instead of into the sauce, ideally. The cognac was enough to deglaze the pan.

>>8239263
Demiglace is absolutely worth the effort, whether you do it the classic way or use more modern methods that rely on reduction. A little bit of it goes a very long way. Then again, my day job is a bakery and some of my stuff takes like 3 days to make so perhaps I'm more patient than most people.

Pic unrelated but I felt like >>8238196 somebody had to do it

[Anonymous No.8240777]

>>8238196
scissor me
I'm going to attempt to finish a
thought

I'm making hot sauce.

[Anonymous No.8240782]

[Anonymous No.8240786]

[Anonymous No.8240796]

>>8239652
You could just be less poor and get a better phone.

[Anonymous No.8240804]

It's all serrano so it's gonna be spicy.
I pulled out the seeds and membranes as much as I could to attempt a fruitier faggot I am drunk.
Serrano, garlic, honey.
Fermenting for until it ferments proper. Prolly 3 or 4 days.

FYI, I buy a handle of vodka and pour it into 3 bottles. That is the only way I can keep myself from "over drinking". Portioning.
I try to skip a day, drunk. I try, but ...
Meh, I've seen worse. I try not to feel too bad about it.

[Anonymous No.8240833]

Okay I love you good night. I'm going to go play The Forest and get scared.

[Anonymous No.8240844]

>>8240796
My nexus 6p isn't the problem, it's the shitty internet speeds

[OP No.8242233]

ok you scallywags, about to to start a copycat recipe of Pappasito's beef fajitas, using their supposed marinade, for those who dont know its a somewhat high dollar houston chain, they have various restaurants seafood, cajun, bbq coffee, i think a burger place and imo the best is their mexican chain. Cant even eat on lunch special without dropping $40 including a marg', but no doubt they have the consistently best beef fajitas Ive ever had besides a childhood neighbor

tonight i will attempt to recreate it with the leftover fillet mignon, which is on their menu and delicious

[OP No.8242254]

so stupid easy marinade, non concentrate pineapple juice, soy sauce and a bit of crushed ice/water

now it says marinade AT LEAST 5-6 hours but NOT over night, to me that is vague as shit and worded retarded, how many hours is overnight? 8? 12? im going to be gone about 8 hours so well see how it goes i guess, i like recipes that dont use objectionable units of time that would be nice thx

[Anonymous No.8242263]

>>8242254
well it's quite obvious they mean you can only marinate it between 5 and 7 hours otherwise everything is ruined and you can toss away the whole lot

but then again I sleep 6 hours a day so I dunno

[OP No.8242290]

>>8242263
i hope u is havin a giggle m8

[Anonymous No.8242302]

>>8242290
Pineapple juice will break it down too much if you soak it forever.

[OP No.8242317]

>>8242302
ok anon i was worried about that, i took em out and rinsed em off and Ill resume tonight and just stay up late, i dont want to turn em to mush

[Anonymous No.8242332]

I find your cooking inspiring, OP. You're probably one of the very few people on /ck/ who actually cook. I'm just surprised your able to decide what to eat. I spend hours looking for recipes that sound good.

[Anonymous No.8242342]

>>8242302
that's only fresh pineapple, canned stuff is pasteurized and high heat kills that enzyme

[Anonymous No.8242498]

>>8242263
No, they obviously mean you're supposed to marinate them in the morningtime/daytime because it will be different if you do it at night.

Meat does things at night and it's not good to think about it. just leave the meat alone at night.

[Anonymous No.8242522]

>>8242498
m8 I hate to break it to ya but my meat is sometimes extra active at night ifyaknowhatimeat

>s-sometimes in the morning too, picks the worst moments

[Anonymous No.8242530]

>>8242498
>just leave the meat alone at night
Not all of us have a girlfriend, mate.

[Anonymous No.8242907]

Hey are you guys talking about Gremlins? I love that movie.

[Anonymous No.8242963]

Got some scallops, thank you Costco you beautiful bastard

[Anonymous No.8243478]

I might as well post this then. Beef chuck curry with brown bulgur. Beef chuck ended up being too fatty so I added a shit load of fresh parsley and pomegranate molasses to cut the heaviness.

[OP No.8243925]

okie doke m80s, got home and stuck these in the marinade and its been about 6.5 hoursso now gonna let them come to room temp for a while

will start prepping the rest of the meal shortly, not sure about sides ill probably do ghetto mexican corn so dont be all like OP you are a repetitive kunt, i dont care shit is delish

[OP No.8244035]

>>8239320
saw some pic related at heb, sipping it while i do my autism replies, pretty good tbqh fammy thx for the recommendation

>>8239337
>>8239347
:)

>>8239369
just pbr, thats really cheap tho most 24 oz are $2-3 a piece here

>>8239430
bro i am so ready for some cool/cold weather, its still a humid prick here shit is getting quite dumb

>>8239499
looks pretty good, Ive never done a porklion before

>>8239558
>>8239609
its weird how these cats have very similar markings, Ive seen cats on this board that I cant tell if its mine or not, also nice hearty man dinner there would eat

>>8239652
I already have a nice app that does it in batches, I will change the sizes to better suit your needs m8 dont fret

>>8239696
>>8239741
that looks mad dank, doesnt fennel taste like licorice tho?

>>8239975
slenderman carrot 2spoopy

>>8240011
>>8240024
looks very nice, thighs and wings are def the tastier cuts imo

>>8240035
dont worry anon it is a consensual act the counter enjoys it

>>8240058
thank u friend:)

[OP No.8244065]

>>8240227
looks good very pro presentation m8

>>8240242
that is a nice mound of sprouts looks good

>>8240580
lol

>>8240804
I like your kitchen, also never seen red serranos did you buy them or grow them? bet thats spicy as balls

>>8242302
>>8242342
I made sure to get non concentrate so it should have done the job, if i couldnt find the right juice iwas gonna get a pineapple and squeeze the life out of it

>>8242332
thx m8, i started cooking cuz its cheaper that way to eat stuff i actually like, so im still working through dishes ive wanted to learn to make, finding completely random recipes is hard, you might see me make things more than once and its cuz Ilike to try to get the hang of a recipe and get it under my belt instead of just doing a ton of different shit once

>>8242498
>>8242522
>>8242530
lol

>>8242907
movie is so dank, about to DL it now aint seen that in a very long time, theyll probably try to remake it and turn it to shit before long

>>8242963
looks darn good, I want to get some scallops soon im afraid Ill over cook em


so Im going to start making some salsa, Im going to try and can a jar for later as an experiment and see how it goes, worst case scenario i get botulism and die

[Anonymous No.8244079]

>>8243478
Beautiful.

[OP No.8244147]

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

so this is the salsa recipe i like ive posted it before i am not rick bayless i promise

its simple and really good, just have to try and figure out your spice level and make sure to salt to taste

poppin this under broiler and will add peppers n gar' after a bit to not burn em

[OP No.8244229]

https://www.youtube.com/watch?v=rAijY417O08

thawing chicken unrelated atm

[Anonymous No.8244230]

>>8243925
Kotbro come on it's been 2 hours and I wanna see how those end up looking when they're done
>at work
>I'm fucking hungry

[OP No.8244252]

>>8244230
i take my sweet time this is why i dont cook for most people i cannot be rushed lol

this is science m8 + beer

[OP No.8244359]

so after i processed it then processed some cilantro in i add some diced raw whit onion and get it salted to taste

[OP No.8244467]

now i simmer it for like 30 minutes i assume for botulism reasons

[Anonymous No.8244570]

>>8243478
I am such a dum dum.

[Anonymous No.8244620]

>>8244570
It's all about the dum dum duh duh duh dum

>https://www.youtube.com/watch?v=YcXMhwF4EtQ

>>8244252
ok anon, if it's for science I understand
>finally home
>git cookin'

[OP No.8244671]

>>8244620
m8 i was taking an extremely long time just because i wanted you to be comfy, put on a snuggy shit is about to get poppin

>>8244570
was waiting on the pic, looks good, i have conflict with the opinion that anything can be too fatty, friggin love fat

so did the water bath yada yada, now i have a jar of emergency salsa that will stay good over a year plus some for my meal, Im kind of concerned im going to start canning too much and hoarding shit its too easy and useful

[Anonymous No.8244688]

>>8244671
Now I can wait patiently
>pic related is dinner
Bulgur, some chickun tossed through smoked paprika powder, and this nice fresh salad with grated (?) apple and carrot, spinach, parsley, lime juice, and scallions

Believe it or not, I never really seasoned the chickun before frying
Never thought it'd make such a big difference

[Anonymous No.8245014]

>>8238835
kinda reminds me of bubble gum, but as others have said it's its own thing

[Anonymous No.8245048]

>>8244688

are you posting these after the fact? because if you do live in texas its 3 PM. i guess if you day drink as much as it seems you would confuse lunch for dinner.

[Anonymous No.8245109]

>>8245048
nah, I'm a eurobro
you can also tell from the filename of the pic that it was 19:00 (7 PM) my time when I posted

also
>I don't drink as much as OP
although I think I should

[Anonymous No.8245171]

>>8239320
Thanks for the recommendation, fellow h-town anon.
Already had food at the house, but had to stop by to try this beer out. Pretty fucking good.

>tfw you don't have a cat and you had to put down your 18 year old dog a month ago

[OP No.8245271]

[Anonymous No.8245295]

>>8244688
jesus dude, did you just fry the meat all simple like after the marinade? looks great

[OP No.8245337]

i finished em up on the griddle a few minutes with the onions

[OP No.8245342]

[OP No.8245364]

was alright, wasnt super impressed with the marinade

[Anonymous No.8245390]

>>8245295
again, hope you're not confusing me with kotbro/OP

but basically I just cut the chickun in little pieces (with muh new weeabo knife desu) and then threw quite a bit of smoked paprika powder on them, both sides, press it in a bit

then simply fried them in olive oil
basically it
was surprised myself how cute it looks just because of that paprika powder but there ya go
it also gives 'em a better taste, but not too much

>>8245342
aaaaand I'm hungry again ;__;

[Anonymous No.8245398]

note to self: look for irnbur next trip to HEB

[Anonymous No.8245419]

I'm not sure if anyone else has said this but I like to pretend the microwave is a bomb and if it goes off before I hit stop at 1 second it'll explode.

[Anonymous No.8245420]

>>8245419
wrong fucking thread, fuck

[Anonymous No.8245525]

>>8244035
>>8245171
Got another H-Town recommendation for y'all.

St. Arnold's winter seasonal:
Ye Olde
Christmas Ale
Rich & Cheerful™

Also, that coffee porter looks godly. Will get some next time I'm at the store.

[Anonymous No.8245529]

>>8245342
You spelled cayenne wrong.

[square plates No.8245642]

Got some more for you, friends.

This could be the weirdest OC you've seen in a while.

I am going to call this dish:
>SAWTOOTH POTATOES ETOUFFEE

Got drunk and started cutting up some potatoes.

I wanted them in such a way that I ahven't seen the potatoes exist in that form.

OBSERVE!

[square plates No.8245644]

>>8245642
Coated with olive oil and seasoned with kosher salt, various herbs, and cayenne peppah

I don't know what I was thinking when I cut these.

It took about 10 minutes just to make these cuts, by the way.

[Anonymous No.8245646]

>>8245525
Kek. Is that the same beer as the old Christmas ale?

[square plates No.8245651]

>>8245644
Boom, roasted.

Now time for the etouffee side of things.

>>8245646
Good question, I think they just changed the label.

I've got a friend of a friend that works with them, I'll put some feelers out.

Pretty strong stuff, almost 8% ABV.

[square plates No.8245664]

>>8245651
I uh, actually forgot to take pictures of me making the etouffee, so here's near the end.

Ingredients:
>1 stick of butter
>~1/2 cup of flour, not leveled
>Cajun holy trinity (2 part onion, 1 part celery, 1 part bell pepper [I used red])
>chicken stock, eyeballed
>cajun seasoning (I used Tony Chachere's), to taste

Make *light* roux with butter and flour
Stir in veggies, let everything saute a bit as your flour browns a little more
Pour in stock and seasonings
Mix and let simmer for about 45 minutes

It should be thick and rich, and quite spicy/salty.

[square plates No.8245672]

>>8245664
WA LA

This is the most awkward looking dish I've plated in some time.

It was really fucking tasty, though.

Lots of fatty, salty, savory, spicy going on here, tied up with a nice, carb-loaded bow. Parsley not just for looks; it really helped to reign in the heaviness.

Potato was crispy on edges, tender and flaky on the inside. The moisture and fat from the etouffee kept it interesting, some really good spicy from the cayenne and cajun seasonings (more cayenne, if we're being honest).

7/10, would make a conversation-starting side-dish.

[square plates No.8245678]

>>8245672
Last one, I promise.

I couldn't stop laughing while I was taking these pictures because of how ridiculous this looks.

I can just imagine some prep cook getting bored one day and cutting the potates all retarded and the leaving, and the line cooks having to deal with it or piss of the customers, so they begrudgingly put out these plates of angry-looking potatoes

[Anonymous No.8245703]

>>8245642
>SAWTOOTH POTATOES ETOUFFEE

...Continue.

[square plates No.8245719]

>>8245703
I posted it all already, anon.

[Anonymous No.8245795]

>>8244671
>friggin love fat
Me too, that's why I didn't trim the meat but I don't know, it was a bit too much.

[Anonymous No.8245865]

>>8240211
Good lookin sear, anon

[Anonymous No.8246439]

OP two questions

1) how do you do your sprouts?

2) do you have a gf

[Anonymous No.8246442]

>>8245672
I think I've cut potatoes up in a similar way before out of sheer boredom, I think that is just about the best plating you could do. I like it, honestly.

[Anonymous No.8246521]

Made myself another cheesesteak tonight; getting addicted again. Melrose heirloom peppers from the garden, onions, ribeye steak all sauteed in butter. Deglazed pan with cognac and added a bit of demiglace, poured it over the top as a thin sauce. Spread a bit of homemade Guinness hot mustard on top half of the bun. Not pictured: 'murrican cheese product because I like shitty cheese on my sandwiches sometimes. Was pretty great.

[Anonymous No.8246522]

>>8246521
that looks good af

[Anonymous No.8246628]

>>8240804
It's pretty active already.

[Anonymous No.8246651]

>>8240777
>>8240782
>>8240786
>>8240804
>>8246628
Adding some more garlic (didn't have enough at the start) and some sweet peppers to mellow out the heat.

>>8244065
Peppers turn red when ripened fully. More fruity (sweet) flavor, more vitamins. I got them from a local farm. Their harvest ran late this year, which is crazy and awesome for me.
It's going to be spicier than all of our balls. Probably going to have to add more honey and other shit to mellow it out a bit.

[Anonymous No.8246660]

>>8239527
Yeah no. It's 1 part brown stock one part brown sauce, reduced until desired consistency

[Anonymous No.8246664]

>>8246628
getting a 404 when I try to expand it. trying again.

[Anonymous No.8246694]

>>8246651
>>8246664
Looks interesting. I've made quite a few different hot sauces but never worried about fermenting them as my recipes don't really require it.

I grow quite a few varieties of peppers almost year-round (thx based Florida climate). Right now I've got Serranos in spades, Melrose (italian sweet chili, tastes like the best bell pepper ever), Lilac bell peppers (not that great but vry pretty), Ostra-Cyklon (Polish, for paprika) and Antohi (Romanian, also for paprika). Also, I still have my 3 year old Trinidad Scorpion plant that refuses to quit.

I have something like 100 trinidad scorpion peppers in my freezer that I need to do something with so I might go on a sauce binge. Growing those things is like a curse, there's literally no sensible use for them.

I dry most of the other peppers and use them in powdered form throughout the year. Serrano peppers are great for drying either green or red. Obviously the paprika peppers get dried as well.

Almost all of the scorpions end up as hot sauce that I give away. They have an amazing flavor but the heat is ridiculous and impractical if you're cooking for normal people. I've built up a tolerance after wiping them in my eyes and shit so I'll use them in my cooking but you can't serve that shit to other people.

[Anonymous No.8246971]

>>8246694
/smileyface
word.

I love the hardcore seasons, otherwise, I'd love the year round growing season.
I just had the "I have 5 pounds of serrano", not "I have a continuous supply of..." to deal with.
I have absolutely no use for the majority of the product, just going to gift it out in glass Coke bottles with Wild Turkey cork stops.
I like making it more than I like eating it.

[OP No.8247790]

toasting some nuts

[OP No.8247834]

so what im doing is trying to recreate Chicken Tarragon Salad from HEB, the shit is so good i usually just eat it by itself but on a sandwich is good, it has grapes in it which seems weird but its so good and after a minute you realize they are what make it so dank

ive looked at some recipes for similar things and this is the ingredient list, i will go from here

also fuck celery its a worthless filler im not spending 88cents just to waste 90% of it, ill add more nuts and onion to compensate for crunch i hate celery

[Anonymous No.8248044]

>>8247834
That recipe reads like it can benefit from a tsp or two of dijon mustard. I also like vinegar better with tarragon instead of lemon juice but it's your call.

[Anonymous No.8248048]

>>8247834
And fuck celery indeed.

[OP No.8248492]

chicken in oven

[OP No.8248503]

chopped deez nuts, they smell nice makin me want to bake something with the leftovers

[OP No.8248506]

why is onion beer not a thing

[OP No.8248510]

dry stuff before the dressing

[OP No.8248513]

>dressing

[OP No.8248553]

>kitter tax
nobody is above the law

[OP No.8248570]

>>8248044
m8 i did listen to your advice, on my first attempt im trying to get as close to the recipe that im aiming for as possible, but i agree some must' could possibly be nice

prepare to see at least a few more attempts to perfect this recipe in the future

its chilling in the fridge right now thats a thing

[Anonymous No.8248973]

>>8238625
>>8238618
Want.

Why fold instead of pleat? Was it the PBR?

[Anonymous No.8249213]

>>8248570
I might as well post my dinner tonight.

[Anonymous No.8249217]

In the hindsight, pan was not large enough so my squash got steamed a bit and turned out limp as shit. Didn't look as nice either.

[Anonymous No.8249219]

Sage butter, left two leaves whole for garnish but forgot about them afterwards. Did add a splash of lemon when browned.

[Anonymous No.8249225]

Combined everything and put back on stove just to heat through tomatoes, 30 seconds maybe. As I said pan was not enough so it doesn't look as nice and didn't have the crunch I wanted but whatevs. Made sure to wipe the bowl clean with bread afterwards.

[Anonymous No.8249227]

>>8249225
ooh, there is some grated parm in there too, I guess I didn't picture that. Not used to doing this.

[Anonymous No.8249248]

Nice cat

[Anonymous No.8249478]

>>8249219
I love fried sage leaves for garnishes.

[OP No.8250169]

so i tried some yesterday and wasnt impressed, but after a day in the fridge the flavor came out and its pretty good, might add a bit of mayo and salt or something

[None !OPIATE9fy. No.8251174]

decided to bring a scale to the chinese place and weigh how much my meal is so I could decide if I want to buy the buffet by the pound or sit down and do all you can eat

I figure that I eat about 2 meals 2 egg rolls and 2 soups worth at the buffet so for 8 bucks its a pretty good deal to just sit down instead of paying 4$ a pound and taking it home

[None !OPIATE9fy. No.8251181]

>>8251174
forgot to throw my egg roll on top

[square plates No.8251182]

Page seven?!

Not on my watch.

>wake up drunk
>grab random things from fridge

There's a fuckton of ingredients on this place.

>potatoes previously roasted, little sausages, cajun butter sauce with holy trinity and Tony's
>Eggs fried medium with jalapenos cooking into the egg
>one served alone
>one on a potato roll with jalapeno-jack cheese and salsa
>some pretentious faggot came and threw some parsley on it all

[None !OPIATE9fy. No.8251192]

>>8251182
I bumped it dude

forgot to state that the lunch meals when they don't have buffet costs 6.75 with an eggroll added

[square plates No.8251869]

Pico de Gallo

Pictured: meme knife

[square plates No.8251872]

>>8251869
Pico de Gallo on a chip

[square plates No.8251873]

>>8251872
>tfw forget a picture

[square plates No.8251876]

>>8251873
Trying my hand and spanish rice from scratch

Smells good so far

[square plates No.8251883]

>>8251876
Pretty solid spread, considering the effort.

>Spanish Rice
>Refried Beans
>Local beef tamales
>fresh pico de gallo

Standard tex-mex, worked out great.

[OP No.8251922]

>>8251883
Looks very dank m8

[square plates No.8251926]

>>8251922
Where you at, m8?

[Anonymous No.8251938]

Decided to make a veggie loaf. The dough is just store-brand crescent rolls from the exploding cardboard tube. Rolled it against a greased piece of foil to stretch it out, filled it with veggies (onion celery mushroom garlic jalapeno salt pepper) and used the foil to kind of roll the edges together. Worked out pretty well

[Anonymous No.8251941]

>>8251938
This is the actual veggie filling, just got it in a pan and simmered with a little beef stock then added some flour last minute to make it all come together

[Anonymous No.8251945]

>>8251941

[Anonymous No.8251950]

>>8251945
Real good, a nice no-effort carb/veg for a meat dinner or something. Would try flaky pie crust next time.

[Anonymous No.8251953]

>>8251938

not enough veggies imo i would add eggplant or something

[square plates No.8251956]

>>8251950
Looks pretty delicious.

I wouldn't be able to decide on a mix to create something like this. I'd imagine that the beef stock + mushrooms would certainly be a great thing to put into bread.

[Anonymous No.8251958]

>>8251953

idk, the onion celery and mushrooms are like a mirepoix equivalent already, I feel like eggplant would just muddy it up. As is it's very earthy and seasoned enough that it itself tastes meaty.

[Anonymous No.8252007]

i fried some "battered" mushrooms last night and made a thread about it

here
>>8250000

[OP No.8253158]

>>8245398
bro they had a british section, i was like u wot m8

>>8245525
not a big fan of their xmas ale

any houstonfags hear that Annhieser Busch just bought Karbach, unsubscribed lol, a bunch of bars are selling it $1 a glass untill its gone then no more Karbach

>>8245529
such is life m8

>>8245672
this looks very good, looks like a lobster tail

>>8245795
only thing i tried that is way too fatty was chicharone tacos, it was p gross

>>8246439
I do em pretty simple, either just saute em with some bacon or a little oil, then salt and pepper to taste, sometimes lawrys or something, and no bachelor for life

>>8246521
noice

>>8246651
sounds good, ya i just didnt know places sold them at specific ripeness levels, need to find me a good farmers market

>>8249225
have never gotten into squash, would try it

>>8251182
looks pretty good

>>8251926
was at old city pub with a friend, was pretty dead for a saturday

>>8252007
fried is the only way ive enjoyed mush rooms might give this a shot eventually

[OP No.8253579]

wrestlin a dry rub together

[OP No.8253626]

so got this pork butt going to coat it in this mustard slather it up real nice

[square plates No.8253631]

>>8253579
>stolen habenero powder

what?

Also, I've got a big hunk of beef shoulder.

Thoughts on what I should do with it?

I'm thinking a braise with veg, soy, ginger, and sesame

[Anonymous No.8253640]

Yo love these threads, pls say hi to the kitties for me

[OP No.8253860]

>>8253631
it was an accident i put in wrong code and got em for like 60 cents, no idea on a beef shoulder

>>8253640
thx will do m8:)

got this thing rubbed down gonna put it in the fridge until i figure out my plans for the day

[Anonymous No.8253915]

>>8238196
Are you an alcoholic?

i am too jw

[OP No.8253928]

>>8253915
mostly just when i cook

thawed out and am gonna make nuggers after a bit so putting these in a marinade

[Anonymous No.8253952]

>>8253928
nice

gonna try and make some butter nut soup later and get drunk. might make a thread

[Anonymous No.8254309]

>>8253158
I cant get into chicarrone either. I've tried it a bunch of times cause every time the person tells me "you've just never had it made right before" but let me tell you I dont think there's a way to made that fatty mess palatable.

[Anonymous No.8254319]

>>8253928
>mostly just when i cook
>cooks almost every day of the week

I might have some bad news for you buddy...

[Anonymous No.8254414]

Makin some lasagne

Sauce is leak, garlic, cream, and a bunch of herbs
Layer lasagna, layer courgette, layer sauce
Repeat until done with any of the 3

Top off with Grana cheese

>color is not the strong point of my camera

[square plates No.8254417]

>>8253158
>Annhieser Busch just bought Karbach, unsubscribed lol
Why?

Unless they significantly change the brewing process in a way that changes the flavor, I'll still drink Karbach.

Dat Hopadillo is too good.

[Anonymous No.8254545]

Letting it cool down for a bit
>Tray looks like the lasagna shat itself in a corner
>"Coast is clear"
>"Aw yeah so nice and warm in dis here oven"
>"Anon ain't watching, this is my time"
>"Maybe he won't notice if I do it in this corner"
>The sauce bubbles as the fart proceeds what turn out to be a massive lasagna excrement
That was a rendition of what most likely went through the lasagna's mind before letting one out

[Anonymous No.8254995]

Ayyy

[None !OPIATE9fy. No.8255039]

>>8254545
you have to let it cool and fill the pan in the first place

>>8254995
tat meat is perfeact

[OP No.8255132]

So an unexpected friend came by and really threw off any plans I had for cooking, also apparently it's day light savings time, I'm getting a burger and I will resume cooking momentarily

[Anonymous No.8255134]

Making some Bolognese tomorrow
How do you make your bolognese?
I just have a simple studenty recipe that's easy but I've never really thought about how to improve it until now

>dice white onion and half a bulb of garlic - fry in rapeseed oil
>add mince meat, fry until brown
>add salt, pepper, thyme, oregano, basil
>add plum tomatoes and tomato puree, maybe some balsamic vinegar
>simmer down for an hour or 2

Any ways to improve it?

[square plates No.8255166]

Well, no pics, but I braised that beef for 4 hours and served it on tortillas with shredded carrots, cilantro, and a spicy sauce made with habenero and the beef drippings.

7.5/10, came out great and will make some good lunches for the week.

>>8255134
>rapeseed
wow, racist

Just kidding.

Personally, I'd brown the meat first, remove it from the pan, then add the onion and fry that in the drippings.

Otherwise, it's pretty straightforward.

You might want some sugar to ease up the tomato acidity.

[Anonymous No.8255178]

>>8255134
>mfw already making bolognese right this moment
>mfw already planning to post it here

Well that worked out nicely. Admittedly my way might be more work than a lot of people want.

First step will be making the tomato puree we'll use. Using a mix of cherry tomatoes and drained whole canned san marzano tomatoes. Reserve the juice you drained, we'll use it later. Toss them in a roasting pan with some olive oil and salt, and roast at 400F until just starting to blacken on top, about 30-45 minutes.

[Anonymous No.8255182]

>>8255178
Meanwhile, get your mise en place ready. Mince four cloves of garlic and two small hot cherry peppers (this is as opposed to adding red pepper flakes later on), and small dice some onions, celery, and carrots. Also get your meat out- I'm using about 1kg total, 50% ground pork and 50% ground veal shoulder.

[Anonymous No.8255186]

>>8255182
Lastly, we're going to go a little unorthodox but I promise this will really make it flavorwise. I've got about 8oz of chicken livers that I'm soaking in milk for the next hour. This pulls any excess blood out and makes the flavor milder and less irony.

[Anonymous No.8255190]

>>8255186
I'm sauteing the chicken livers in clarified butter along with some thinly sliced shallots. The goal is to nicely brown them and have them cooked through, but not hammered.

[Anonymous No.8255196]

>>8255190
Once they're cooked, press the livers through a tamis or a fine strainer to get a smooth puree, and set this aside. Cover it tightly with saran wrap, pressing down right onto the surface of the puree, to keep it from oxidizing.

[Anonymous No.8255202]

>>8255196
The tomatoes are just about ready. Once they're done, we'll puree them along with the juice we reserved from the canned tomatoes. The roasting adds a lot of extra depth and makes them somewhat sweeter, removing the need to add sugar.

[Anonymous No.8255205]

>>8255202
The puree turned out orange this time because of the types of tomatoes I used. If you use all red tomatoes or just canned tomatoes, it will be red.

[Anonymous No.8255215]

>>8255205
Meanwhile, sauteing the veg in some olive oil. You want low heat here, just to sweat them down until translucent, because we'll crank the heat up in a bit to brown the meat and we don't want the veg to burn, just caramelize.

[Anonymous No.8255223]

>>8255215
Once the meat is in and caramelized (it helps if your pork isn't too lean- then the fat that melts out will help brown the meat), add red wine until it just covers the meat, bring up to a simmer, and let it go until almost all the wine is gone.

[Anonymous No.8255242]

>>8255223
Also make sure you scrape the bottom to pick up all that tasty fond. I should also add that I forgot a step- after the meat is browned, add some tomato paste and cook it out before adding the wine.

While the wine is reducing, add your herbs and spices- bay leaves, dried oregano and basil, and a pinch of cloves.

Once the wine is almost gone, add whole milk just to cover and reduce down again. Once the milk is in, add a nice chunk of parmesan rind. Lots of glutamates in there that, along with those from the tomato paste, will really amp up the savory meaty character of the sauce.

[Anonymous No.8255268]

>>8255242
Once the milk is cooked out, then your tomato puree goes in, along with your chicken liver puree. At this stage it needs a LOT of simmering- although the roasting of the tomatoes cuts it pretty substantially, it'll still need 4 hours or so for the flavors to meld and develop.

Meanwhile, I'm having some wine, and in my opinion the ideal wine to have with something like this is amarone. In this case, Brigaldara Amarone della Valpolicella 2011. It's pretty damn nice stuff- rich, balanced, lots of prune, leather and spice flavors.

[Anonymous No.8255286]

>>8255242
Oh, and fennel seed should be in the list of herbs and spices also.

[square plates No.8255641]

>>8255242
>>8255268
10/10, would graciously dine at your place if invited

Thanks for sharing.

[Anonymous No.8255663]

>>8255641
No worries. Still a bit left, paused while it was simmering.

Made a salad to go with it, gotta have dem green veg

Red leaf lettuce, shaved golden and candy stripe beets, shaved green apple, and fresh locally made goat cheese. Dressing was aged balsamic, buckwheat honey, EVOO, and salt.

[Anonymous No.8255668]

>>8255663
Cooking pasta- homemade papardelle I made and froze a while ago.

[Anonymous No.8255671]

>>8255668
How the sauce looks at the end of its simmer. The liver puree really becomes undetectable in color or texture, but it gives it an incredibly rich savory flavor.

[Anonymous No.8255675]

>>8255671
Finished dish.

I know last week I was promising I'd do a composed plate along with the bolognese this weekend, but I wound up having to work more days than I'd thought and it didn't happen. Hoping to do it in the middle of this week instead, maybe spread over two evenings.

[Anonymous No.8255697]

>>8255675
Looks fantastic. Mine should pale in comparison tomorrow

[Anonymous No.8255707]

>>8255675
If anyone likes this method but feels like it looks like too much of a pain in the ass (which I totally get), I'd say the changes that offer the maximum reduction in effort with the least cost to flavor would be firstly just omitting the chicken liver part entirely (it added an awesome flavor but it was definitely a background flavor, the sauce would still be tasty without it) and then probably using storebought tomato puree rather than homemade. It definitely doesn't turn out AS good but if you simmer it long enough and use decent quality tomato puree it'll still be really good, and it'll save you about an hour of time as well as sparing you from washing a roasting pan and a blender.

[Anonymous No.8255721]

>>8255697
I dunno man, bolognese is delicious even if it's not super complicated. I'm looking forward to seeing how yours turns out.

[Anonymous No.8255732]

>>8248553
CUTE AS FUCK


I commend op for raising incapable kitteh's kids

[Anonymous No.8255811]

Dabbing some rosin and wax then making chicken and dumplings.


It's going to be gud

[OP No.8256700]

ok this things in the oven at like 230F for who knows how long, thread might not last long enough to see it well see

[Anonymous No.8257074]

>>8255811
It was really good desu

[OP No.8257476]

i know im in the middle of 2 dishes so im kind of all over the place, prepping sides for the nuggers im about to make for immediate consumption

[Anonymous No.8257736]

>>8238196
ARENT YOU SUPPOSED TO BE DYING. WHEN YOU CROAK MAKE SURE YOU FALL ON THAT CAT SO I DONT HAVE TO DEAL WITH ANY OF YOUR BRAND OF FAGGOTRY ANYMORE

[OP No.8257755]

>>8257736
m8 im not sure what youre going on about pls stop yelling

[OP No.8257762]

to be continued..

[Anonymous No.8257767]

>>8257762
Doesn't it suck having to clean up the mess of last nights cooking when your hungover?

[Anonymous No.8257770]

>>8257755
FUCK. I MUST YOU HAVE CONFUSED WITH SOME OTHER DUMBASS

[OP No.8257778]

>>8257767
i almost never get a hangover and i try to clean as i go these days

[Anonymous No.8258967]

OP, how do you do your sprouts? I tried cooking them with olive oil in a pan but the outside got burnt while the inside was raw

[Anonymous No.8259070]

>>8255671
Would fucking not eat desu I bet yr house smells alike hot piss and vomit for a week

[Anonymous No.8259502]

>>8257778
pic limit
start her up again

[OP No.8260867]

NEW THREAD >>8260863