fml

[Anonymous No.8260863]

/ck/, we have to cook!

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 plug your own cook-along thread here too

last thread >>8238196

[Anonymous No.8260872]

>>8260863
YOUR ENTIRE LIFE IS BULLSHIT.

[Anonymous No.8260874]

What are good sides for steak? I'm thinking potato of some kind but I don't know what veggies I should do.

Also I really fucking wish I had a gas range. Electric pisses me the fuck off.

[Anonymous No.8260887]

>>8260872
>What are good sides for steak?
well the OP pic looks promising , krautsalat (coleslaw?) with potatoes is awesome

[OP No.8260890]

>>8260872
wewlad

>>8260874
m8 i will always recomend sprouts because i am obsessed, and yeah im so tired of electric but gas in apts is almost unheard of here

so last thread i left off making nuggers ill finish that up real quick

[Anonymous No.8260891]

>>8260887
ah damn, meant to reply to >>8260874 obviously

[Anonymous No.8260897]

Shitty camera op from the other thread. Made baked potato with smoked salmon.

[OP No.8260898]

>sizzle

[OP No.8260911]

getting a few sides together out of open cans of shit i needed to use up while these chilloot

[Anonymous No.8260914]

I DO NOT UNDERSTAND. WHY ARENT YOU DEAD? THE CANCER SHOULD HAVE TAKEN BY NOW.

[OP No.8260953]

and bazinga it was pretty good I watched new walking dead with it was meh

[OP No.8260965]

ok so I also had a pork butt in the oven which is the current thing im focusing on

so first i put together my first attempt at homemade bbq/mop sauce, vinegar based

[OP No.8260968]

this was not fun to grind wtf kind of recipe needs this much pepper

[OP No.8260971]

so get a bunch of shit mixed up and simmer for who knows how long until im happy with consistency

>no ketchup

[OP No.8261083]

[OP No.8261096]

this sauce is where i wanted it consistency-wise, it is much spicier than I thought it would be originally, not a bad thing really

[OP No.8261104]

pulling pork is a real somabitch

[Anonymous No.8261125]

>>8260890
Goddamn you like brussels sprouts

[Anonymous No.8261127]

>>8260914
Does he really have cancer?

[OP No.8261145]

>>8261125
i do

>>8261127
m8 hes typing in capslock

pork pulling complete, poured a bunch of sauce on and mixed it up

[Anonymous No.8261155]

>>8261145
Looks tasty af desu

[Anonymous No.8261160]

Just wanted you to know OP, I would consent to sexual favors in exchange for your daily cooking, dry humor, and cute kittehs.


Not in a gay way though

[Anonymous No.8261196]

>>8261145
for how long was the pork in the oven?

[OP No.8261240]

>>8261155
its good the sauce is heavy on the ground pepper but i can dig it

>>8261160
thx i really dont get enough offers for consensual sex favors tbqhfam

>>8261196
225 for around 9 hours, i ate some and put it in the fridge overnight, I actually like it more when the flavors have some time to settle in or whatever

so now back to the OP pic, making some slaw in preparation for a proper pulled pork sammy

[OP No.8261264]

so im using a slaw recipe from ol Butter Stix McGillicuddy (aka paula deen), its a buttermilk slaw not even slightly healthy, im sold, I added some shredded red jalepeno

>dry ingredients

[OP No.8261268]

>sauce ingredients

[OP No.8261292]

shit is bretty good paula a bad bitch ya heard

[Anonymous No.8261419]

>>8261104
if it was hard to pull you didn't cook long enough m8. You should be able to push down on top of it with your palm and it instantly turns to pulled pork

https://youtu.be/rj8M6KOkyw8?t=35s

[Anonymous No.8261481]

>>8261419
yeah i think youre right m8, first time doing one in the oven i was afraid i over did it lol, still its pretty good stuff should last me a week

[Anonymous No.8261798]

OP I am going to come and steal your kitter.

[Anonymous No.8261806]

>>8260874
BROCCOLI

The steak juices get into the broccoli heads and it tastes amazing.

[occasional houstonposter No.8261921]

That pulled pork looks so good op please share it, I will give beer

[Anonymous No.8262257]

>>8261481
Check this shit out:
http://www.nolacuisine.com/2005/10/25/roast-beef-po-boy-debris-gravy/
>Simmer covered for 3-4 hours or until the meat falls apart by staring at it.
>until the meat falls apart by staring at it.
You've got a 2 or 3 hour window of it being "over done". Just don't use a shit ton of liquid when cooking it, and it isn't an issue (overcooking).

[Anonymous No.8262259]

serrano mix getting filtered.

[Anonymous No.8262260]

Vinegar added and simmered to kill the fermentation.
Pretty fucking hot on the lip.
Tried fucking with it by adding more honey.
Think I ruined it. Gonna fuck with it some more in a couple days when I have time. Try to balance it out.
Also added xantham gum to thicken it a bit.

[Anonymous No.8262264]

Here is a picture of my cat eating.
Her name is Gertrude.

Last time I made sriracha, I had to cut it with actual sriracha. Might have to do it again. Oh well.

[Anonymous No.8262266]

WELCOME OUR NEW PRESIDENT /ck/

[Anonymous No.8262269]

>>8262266
too soon

[Anonymous No.8262274]

>>8260863
WHERE THE FUCK IS PATTI I NEED TO SEE THAT FUCKING CAT RIGHT NOW

thanks

[Anonymous No.8262504]

>>8260971
>no 'chup

Pitmaster privilege

>>8261292
heard

>>8262264
slow kot, but nice kot nonetheless

[Anonymous No.8262551]

>>8260874
Caesar salad 4 sure

[Anonymous No.8262555]

>>8260863
That litter sure is qt. Does Patti like her? Any jealousy?

[Anonymous No.8262600]

Let's make breakfast great again

[Anonymous No.8262617]

>>8260874
Fondant potatoes

[Anonymous No.8262672]

ewwwww

[Anonymous No.8262687]

Got a massive rump steak really cheap earlier from the butcher, gonna reverse sear it and eat half as a steak and the other in a sandwich with chestnut mushrooms and English mustard.

Steak with a side of steak sandwich.

[Anonymous No.8262699]

>>8260874
Cooked spinach, I prefer creamed

>>8262260
Is stopping the fermentation necessary? I just made my first fermented hot sauce and it is amazing. The sourness from lactic acid is something I never knew my life needed. However I think the vinegar might be too much.

[Anonymous No.8262738]

>>8261419
>instantly turns to pulled pork
>please ignore the fucking ali baba sword

[Anonymous No.8262757]

>patty not in the OP

ya goofed. without patty's blessing these threads are pointless.

[None !OPIATE9fy. No.8262759]

>>8262266
took myself out to celebrate the glorious victory of Glorious Leader Trump

[None !OPIATE9fy. No.8262762]

[Anonymous No.8262783]

Currently cooking way too much tortellini

What else can I do with it besides pasta

[Anonymous No.8262787]

>>8262757
Yeah, giblet is awesome, but patty is symbol of good food and good times.

[Anonymous No.8262796]

>>8262783

[OP No.8262795]

>>8262757
>>8262787
m8s it was a spur of the moment photo op I usually do it when I get groceries but I didnt plan to get groceries for a few days, Gibbles is a shitty food model tbhonest she wont hold still so shell probably not get many more chances, giver her 15 minutes m80s

[None !OPIATE9fy. No.8262922]

>>8262783
a pasta salad type thing with tomatoes, olives, other veggies/meats and italian dressing

[Anonymous No.8262924]

I was going to make bindaetteok but I decided to clean out the produce I had

so it's something like radish-pepper-kimchi-chicken stirfry in a gochuchang sauce with a lot of pepper flakes over leftover jjajang noodles

[Anonymous No.8262927]

>>8262924
achoco

[Anonymous No.8262928]

>>8262924
Here is the things stirfrying

I made the sauce out of gochuchang, a little rice syrup, some soy sauce, and twice the amount of pepper flakes than gochuchang. Thickened it at the end with some potato starch

[Anonymous No.8262930]

>>8262928
Here is a blurry plate with the jjajang noodles

[Anonymous No.8262931]

>>8262928
>>stir fry
>>nonstick pan

You sure you don't mean "gently warmed up" rather than a stir fry, anon?

[Anonymous No.8262938]

>>8262931
That person knows what they mean you fool

[Anonymous No.8262940]

>>8262931
It was gently warmed up. I don't know another word for cooking things in a fry pan over medium heat so I can make a sauce of it all.

I guess cooking.

[Anonymous No.8262953]

>>8262940
Anon got upset because stir fry generally refers to wooking.

[Anonymous No.8263003]

>>8262940
>I don't know another word for cooking things in a fry pan over medium heat

Sweating, sauteing, pan-frying.

Anon's recipe seemed like a very Asian-ish sort of dish so I assumed the meant a stir-fry in that sense. People are always asking "how do I make my Chinese food at home taste like the restaurant" and tend to assume that it's some missing ingredient that they don't have. What they are usually missing is not some secret seasoning, it's the HEAT. "Wok Hei". Google it, learn it, and you'll be set.

[Anonymous No.8263013]

>>8262928
>Thickened it at the end with some potato starch
i'm relatively new to cooking for myself, so this is probably a stupid question. did you just give the starch to the sauce, or did you first mix it with water and then add that mixture to the sauce?

[Anonymous No.8263019]

>>8262783
>what else can I do with this pasta besides pasta

>what else can I make with these potatoes besides a potato dish

[Anonymous No.8263020]

>>8263013
Generally speaking, you mix the starch with a tiny amount of water to make a thin paste and whisk that into a simmering liquid to thicken

[Anonymous No.8263030]

>>8263013

You mix the starch with cold water, then you add the resultant slurry to your dish. If you just dumped starch powder in there you'd have lots of lumps.

[Anonymous No.8263049]

>>8263020
>>8263030
>If you just dumped starch powder in there you'd have lots of lumps
thanks, guys

[Anonymous No.8263102]

>>8263003
You'll struggle to recreate that kind of heat at home though, have you seen some if the burners those places use? They're fucking huge fuckers.

[Anonymous No.8263126]

>>8263102
while on topic, what if i use one of these little fellas with a wok if i only have an electric stove at home. is their output high enough for decent results or is the idea retarded?

[Anonymous No.8263146]

>>8263126
I cant see why not. That said I wouldnt get one because Im a clumsy bastard who would probably blow myself up.

[Anonymous No.8263231]

>>8263126
There are better options, anon.

https://www.amazon.com/Iwatani-Corporation-America-ZA-3HP-Portable/dp/B006H42TVG

I use one of these out on the patio to avoid kitchen messes and it's insanely hot.

The butane canisters last quite a while, considering their cheap price, so no issues there.

[Anonymous No.8263239]

>>8263126
I'd just get a typical outdoor turkey frying unit with a connection line to a 20 or 30lb propane tank. Those things produce megaheat. I use it for beer brewing and 8 gallons of liquid is boiling within 10 minutes and I have to turn it way down to keep it under control.

[Anonymous No.8263245]

>>8263003
This. I bought a carbon steel wok, seasoned it and tried out a simple ginger chicken stir fry with it. I didn't quite get the heat exactly right, but it was still the best damn stir fry I'd ever made. Nonstick wok I had went straight into the garbage after that.

[Anonymous No.8263364]

>>8263126
Their max output is probably comparable to that of a "normal" gas burner on medium.

The one I have is a MSR 'pocket rocket' and it is good for camping but I don't expect to really be able to heat like I can on my home burners. It's good for boiling water; cooking eggs; cooking or stir frying veggies; making soups n shit like you'd do on a normal range at low to med-high temps.

Just don't cook with it inside, I've heard that can fucking kill you. I think it has to do with tha the fumes nd shit.

[Anonymous No.8263404]

>>8262759
Post that glory bird fggt. And praise kek.

[Anonymous No.8263419]

>>8261083

[Anonymous No.8263850]

>>8262796
looks good

[Anonymous No.8264834]

>>8260863
Bumping to have this thread alive by saturday when I make Pizza and Crostata.
Why is ck so slow anyway?

[Anonymous No.8265511]

>>8264834
Presidential election, methinks.

Programming thread on /g/ has been dead, too.

[Anonymous No.8266134]

In honor of our glorious future high lord Trump, I went out and got a Big Mac meal from Mickey D's for dindin tonight.

>Was just as mediocre as I remember
>Good fries
>Didn't drink the coke
>mfw a burger, fries and coke costs $7.80 now; no wonder McD's is fucking sinking. I could've gone to Publix and bought a whole sub combo for less than that.

[Anonymous No.8266309]

>>8262274

Yes we're gonna need to see Patti asap

[Anonymous No.8266366]

>>8266134
>a burger, fries and coke costs $7.80 now; no wonder McD's is fucking sinking
that's one of the reasons i stopped going there years ago. for that amount of money, i can better food at larger quantities at smaller, privately owned places. also, i stopped drinking coke and other sugary drinks years ago, so there's no reason for me to get those McMenus in the first place.

[Anonymous No.8266913]

It's really cold out so I'm making some chilI and smoking pineapple express wax.

[Anonymous No.8266920]

>>8264834
There was a rash of suicides because Trump got elected. Nothing of value was lost luckily

[Anonymous No.8267113]

>>8266366
Yeah I never get fast food more than like once a year and usually it's on a whim like last night. Then I remember after paying/eating why I only go once a year.

Was gonna get water instead of coke but the bitch was going to charge me extra for water (wtf) and when I told her I didn't want a drink it basically blew her fucking mind, so I gave up and said give me a damn coke so I can throw it out later.

[Anonymous No.8267116]

>>8266913
Coming out gud

[Anonymous No.8267228]

>>8267116
Post recipe pls.

Maybe I can learn/steal a thing or 2 from it

[Anonymous No.8267256]

>>8267228
Sorry can't.


Swore to my grandma before she died i would never tell anyone.

[Anonymous No.8267645]

>>8267256
She's dead, anon.

Even if we wanted to tell her, we couldn't, so you can't get in trouble or hurt her feelings for telling us.

[OP No.8267703]

srry m8s had some internet issues the last few days or so and aint had time to deal with itwill do something after a while

[Anonymous No.8267895]

>>8260863
Making pan roast pork loin, chestnut gnocchi, quince jus, and some veg tonight.

Starting with the gnocchi, we've got to get our chestnuts peeled. Start by cutting a cross through the shell with a serrated knife.

[Anonymous No.8267898]

>>8267895
Heat your oven up to 400F, wrap the chestnuts up in foil pouches (leave a little opening on the top for steam to escape) and add 1/4C water to each. We'll roast/steam these until the shell peels back, after which peeling them shouldn't be too bad.

[Anonymous No.8267899]

>>8267898
Meanwhile, I'm making the brine for the pork loin. Water, brown sugar, salt, black pepper, thyme, and bay. Bring to a boil then cool back down to room temp.

[Anonymous No.8267910]

>>8267899
Once chestnuts are out of the oven and peeled, I pressed them through a metal strainer to get a flour, into which I mixed about 20% durum flour.

[Anonymous No.8267913]

>>8267910
Then I mixed in egg yolk until a dough formed. Used duck eggs because I forgot that's all I've got on hand.

[Anonymous No.8267918]

>>8267913
Rolled the dough out like a playdoh snake (everyone remembers doing that, right?), cut into even sizes, then rolled down the back of a fork to create the shape. You don't necessarily have to do that, but it's nicer looking I think and it helps the gnocchi grab sauce. At this point I'll lay them out on a sheet and keep them covered with a slightly damp towel until I'm ready to cook them- like most gnocchi, I'll boil them and then saute at the end.

[Anonymous No.8267927]

>>8267918
Meanwhile, once again having a glass of wine. In this case, M Chapoutier Hermitage Blanc 2011. Cheers anons!

[Anonymous No.8267943]

I made a tuna salad sandwich. Too pathetic to post a cookalong but I must say the bread was perfectly toasted. One thing I stole from Jimmy Johns was using soy sauce instead of salt to make it. I also add a bunch of curry powder to mine, try it some day.

>>8262264
I've always wondered what a pet tortoise would be like. I would be tempted to give them run of the house but I imagine you would have to clean up feces. Odd to imagine having the same pet your whole life, and that it might even outlive you.

[Anonymous No.8268149]

>>8267918
very interested in the results, i made gnocchi a week ago for the first time and cant really imagine what a chestnut gnocchi will be like

[Anonymous No.8268205]

>>8267913
I should add I added in a pinch of fresh grated nutmeg and some kosher salt just before the eggs went in to the gnocchi dough.

>>8267927
Veg are going to be roasted brussels sprouts, reverse-braised carrots, and sauteed chanterelle mushrooms.

[Anonymous No.8268206]

>>8268149
Thanks man, nice to see people are interested.

Pork loin is out of the brine. Leaving the bones in until it's done then I'll carve them off. Because bones are delicious.

[Anonymous No.8268209]

>>8268206
Meanwhile, prepping the sauce. About 1.5L of homemade chicken stock, along with a thyme sprig, simmering down. Once it starts thickening I'll add some more stuff.

[Anonymous No.8268212]

>>8268209
This is some homemade quince paste I made a few weeks ago and froze. Basically it's peeled, diced quinces, water, and sugar, then cooked down until it's super thick and turns this beautiful orange-pink color. It has a ton of pectin in it also, which will give the finished sauce a great consistency.

[Anonymous No.8268215]

>>8268212
Gnocchi are boiled. Just have to finish them in a hot skillet with some butter.

[Anonymous No.8268223]

>>8268215
Seared the pork loin in a hot cast iron skillet, added a good big knob of butter and a thyme sprig, and threw it in a 325F oven to finish. Just pulled it now, and it'll rest in a nice warm place for about 20 minutes.

Due to trichinosis being eradicated in most countries, you don't have to cook pork well done- I find it's best about medium to medium well, so I pulled it at an internal temperature of 140F- it'll carry over to about 145.

[Anonymous No.8268226]

>>8268223
First finished gnochi. Nice and crispy, with a really nice rich chestnut flavor. A little more dense than regular gnocchi are, but still nice and soft.

[Anonymous No.8268229]

>>8268226
Once stock was thickened, I added some of the quince paste, as well as salt, a bit of dijon mustard, and some sherry vinegar. Once it was all incorporated, I strained it.

[Anonymous No.8268233]

>>8268229
Brussels are out. Tossed with a little olive oil, salt and pepper, then put on a baking sheet and roasted at 425F until nice and crispy. Meanwhile, the carrots simmered to tender in some more chicken stock, at which point I removed them and tossed both them and the chanterelles into the pan I took the pork out of, and cooked until the chanterelles were a little brown and the carrots developed a nice light char.

[Anonymous No.8268236]

>>8268233
Finished plate. Brined and pan roast pork loin, reverse-braised carrots, chestnut gnocchi, roast brussels sprouts, sauteed chanterelles, and quince-mustard reduction. I finished it with some shaved black radish and candy stripe beets for color, and to give it both another kick of earthy flavor and a bit of freshness/spice to balance it out.

[Anonymous No.8268280]

>>8268236
beautiful stuff, enjoyed a lot
now i also feel like cooking something more elaborate tomorrow, thx for that

[Anonymous No.8268288]

>>8268236
Looks fantastic.

I appreciate the time you take to really make something great.

I've got to get my veg game down.

[Anonymous No.8268347]

>>8268280
>>8268288
Thanks, glad people enjoyed it

[Anonymous No.8268398]

Just got back from the gym and made this. Olive oil sauce for maximum gains.

[Anonymous No.8268713]

>>8268398
I hope you apologize to Maillard before going to bed. At least tried to flavor the chicken, for that I commend you.

[Anonymous No.8268723]

>>8268713
Only fat people care about flavor

[Anonymous No.8268739]

>>8268723
So why did you add mushrooms?
Maybe you should just go back to /fit/

[Anonymous No.8268894]

>>8268723
embarrassing

[Anonymous No.8269099]

>>8268236
very nice

[Anonymous No.8269174]

>>8268398
how the fuck did you cook that chicken? boil it in water? blast it in the microwave?

[Anonymous No.8269638]

>>8268713
>>8268739
>>8268894
>>8269174
I baked it. It was pretty moist, not sure what the problem is here

[Anonymous No.8269733]

Jimmy John's today m8s.

I can't believe they stay in business selling 10 dollar sandwiches.

The only other place that delivers to my work is hungry howies and if I eat another slice of pizza I'll turn into oneach

School of hard knocks

[Anonymous No.8269738]

>>8269733
>having trouble staying in business at $10 sandwiches
what?

[Anonymous No.8269744]

>>8269733
I wouldn't mind the $10 sandwiches if there was actually something to them. They give me like two slices of meat and a translucent bit of cheese whenever I go there. It's not worth it at all.

Also, all their delivery guys are teenagers who drive like lunatics.

[Anonymous No.8269772]

>>8260863
WHERE IS PATTI

[Anonymous No.8269800]

>>8269738
Because its too expensive yo

[Anonymous No.8269801]

>>8269800
yeah its way too expensive, but people (you) keep buying them silly

[Anonymous No.8269814]

>>8269744
I feel ya...

[Anonymous No.8270105]

>>8269814
That fucking thing cost $10? Jesus christ, you could have a scooby doo sandwich for that much if you made it yourself

[Anonymous No.8270277]

>>8269638

No color = no flavor

[Anonymous No.8270433]

Fuck I love curry

[None !OPIATE9fy. No.8270438]

>>8263404
here you go buddy

[None !OPIATE9fy. No.8270444]

anyone know what happened here?

this was a sweet potato that turned out to be yellow instead of orange inside and it wasn't as sweet

also it had the texture of an idaho potato or something similar

[Anonymous No.8270549]

>>8270444
You got a dud

Don't play the lottery anytime soon

[Anonymous No.8270559]

>>8270444
someone slipped it in the sweet potato section at the market bc it looked similar and you got rekt

[Anonymous No.8270629]

>>8270444
There are different types of sweet potatoes/yams. They're usually labeled, but I have no idea what the labels mean so I can't help you there. Just nick the skin with your fingernail if you're not sure of the inside color.

[Anonymous No.8270646]

>>8270444
>this was a sweet potato that turned out to be yellow instead of orange inside and it wasn't as sweet

Might have been a caribbean boniato. They're kind of nice, just barely sweet, and only creamy yellow inside. Try making fries with them, roasting them, something more like regular potatoes rather then sweet potato recipe aplications, baking/frying, something difficult the higher sugar content without burning.
http://www.melissas.com/Boniato-p/524.htm

[Anonymous No.8270711]

>>8260874
asparagus lightly steamed and then flash fried with parmesan
or
garden peas with garlic and butter
and
some fuckin' beefy mushrooms, chuck them in the pan right after the steak
might make me a pleb, but I love a shitload of creamy mashed potato, or coleslaw

[Anonymous No.8270727]

>>8260863
WHY MUST YOU CONTINUE TO POLLUTE THIS BOARD WITH YOUR GARBAGE CONTENT

[Anonymous No.8270771]

>>8268236
looks delicious but your plating confounds me. how were the gnocchi, i was thinking about doing a similar recipe but got lazy

[square plates No.8270965]

I was brave today and decided to do an eye of round roast.

Friends, this cut is LEAN. I had already resigned myself to it being tough, but I figured there must be a way to make it good.

Luckily, everything worked out.

>coated in salt and seasonings
>left out on counter until room temp
>crank oven to 500 and let maillard do his thang for about 19 minutes
>turn oven off and don't fuck with it for 2 1/2 hours (no opening the door!)
>foil tent for 20+ minutes before carving

[None !OPIATE9fy. No.8270967]

>>8270549
>>8270559
>>8270629
>>8270646
I threw it out after taking a couple bites and being disgusted of the taste and texture

so far the rest of my sweet potatoes from that bag are fine

[square plates No.8270972]

>>8270965
It's a bit more red than the image lets on, but I've got to say that it was cooked a little past what I wanted it to be.

I was shooting for medium rare, but ended up with right at medium.

THAT BEING SAID

I was really surprised at how juicy it was, and it actually was quite tender.

Not bad at all, considering the price of the cut (cheap!)

[square plates No.8270977]

>>8270972
Main side was red potatoes, sliced thin, tossed with butter and herbs, then stacked in a muffin tray.

Man, I don't know, but these little guys rocked the house. Wonderfully crispy on the outside, velvety smooth on the interior, and rich with butter.

Also, kinda cute.

[square plates No.8270989]

>>8270977
Here's everything lazily plated.

Broccoli was steamed then tossed in butter, garlic, and salt.

Not pictured: brown butter sauce made with the beef drippings. This really brought it all together, and I'm kicking myself for showing the plate without it.

No, my portions are not small. Those are the largest lemons I've ever seen. The smaller ones are bigger than a baseball.

[square plates No.8270995]

>>8270989
And now I got sammich meat for days.

I'll probably chop some of this and stuff it in a bun with cilantro, goat cheese, and avocado for an easy lunch at the office.

[None !OPIATE9fy. No.8272074]

>>8270989
looks good but needs some gravy

[Anonymous No.8272201]

>>8272074
Did you read their post?

[None !OPIATE9fy. No.8272883]

>>8272201
nah I just woke up and opened up the picture and made a quick comment before going off to do my chores

I also made 2 more sweet potatoes and they turned out fine so guess that last one must have been some other kind of potato even though it looked just like a sweet one

[Anonymous No.8272891]

>>8263019
>food analogy

[Anonymous No.8273164]

>>8270771
Gnocchi were really good, definitely denser than regular potato gnocchi but I kind of expected that. Great flavor, nice and soft inside, and not any harder to make than regular gnocchi (once the chestnuts were peeled and ground, of course).

I kind of think the plating was more about me being shit at photography than anything. It looked nice in person but the picture doesn't show it well and I was too lazy at that point to keep taking different ones- I just wanted to eat the food.

Anyway, I've got two things going on today- apple pie, and a chicken tagine I'm going to eat tomorrow (tagines, and really any spiced braise, are way better after having sat overnight).

Starting with the base for the tagine- I've got 1C dry black chickpeas here that I soaked overnight. When soaking chickpeas, you need AT LEAST 3 cups of water to every cup of chickpeas, but having more doesn't hurt anything- they'll stop absorbing water after a certain point. So I like to throw them in a big bowl or container and cover them thoroughly with water.

Black chickpeas have a lot more flavor to them, and a lot more nutrients as well.

[Anonymous No.8273168]

>>8273164
Anyway that was last night- also made the pastry last night and let it sit in the fridge until this morning. Once the chickpeas are soaked, boil until almost tender- they'll finish during the braising process of the tagine.

[Anonymous No.8273174]

>>8273168
Amazing how dark the boiling water for those gets.

Anyway, pastry time. This method produces super flaky pastry using butter rather than lard or shortening, which are the usual go-to fats for flaky pastry. Butter just has a lot more flavor. But, getting flaky pastry from it, because it's about 15-20% water, is harder. To start with, I'm cutting the butter into dice- we're not going to go any smaller than that for this recipe. No cutting the butter in at all beyond this point.

[Anonymous No.8273182]

>>8273174
Also, the liquid for this pie isn't going to be straight ice water. Using a mixture of beaten egg and milk for your liquid component gives you better flavor and more browning of the crust, plus since both have other things in them than water- particularly, since both contain fat- they contribute less to gluten formation than water would.

These are some nice colored eggs, too, which is always good.

[Anonymous No.8273186]

>>8273182
Dry mix. Using straight pastry flour along with a bit of kosher salt. Again, going for less gluten formation- pastry flour has less protein in it than AP flour, which means it forms gluten structure more slowly.

[Anonymous No.8273189]

>>8273186
Butter incorporated. I'm serious, I'm not doing anything more with the butter than this right now. Leave it alone. It looks really wrong but it'll turn out.

[Anonymous No.8273204]

>>8273189
This is why we did that. Once the liquid is incorporated and the dough just holds together, I put the dough between two sheets of floured aluminum foil and rolled it out to a thickness of about an inch, then folded it back up. I repeated this process through three sets of folds, which left us with a dough with an internal structure containing a lot of very flat, stacked layers of butter, almost like a laminated dough. It won't puff up like puff pastry would, but it'll be super flaky and have lots of butter flavor.

If your kitchen isn't cool enough, you will probably have to refrigerate the dough briefly between folds. I did. Once the dough was rolled out and cut into portions (I did a double batch so I have 4- two tops and two bottom crusts, say), double wrap them in saran wrap and put them into the fridge and/or freezer, depending on your plan for them. Two of mine went into the fridge for the pie, and two went into the freezer for something else at some point later.

[Anonymous No.8273211]

>>8273204
This morning, once the bottom crust was rolled out, laid onto the pie pan, and back into the fridge to set, I started on the filling. I've got a mix of granny smith and cox's pippin apples that I peeled and sliced fairly thick. I cooked those down in a mixture of butter and sugar- which was 50% regular light brown sugar, and 50% Taiwanese black sugar, one of my favorite baking ingredients- as well as cinnamon, clove, nutmeg, and vanilla. It's okay for the cooking medium to be pretty thick at first, the juices from the apples will thin it out. These are just starting- once they're as done as you want them to be, take them out and cool them completely before filling the pie.

[Anonymous No.8273214]

>>8273211
Finished, cooled apple mixture loaded into the pie shell.

Doing an apple pie this way has a few advantages. One, the apples don't shrink down any more than this- meaning no gap at the top. Second, you control the liquid content of the pie, so no soggy bottom. Third, the apples are already fully cooked- meaning you just have to worry about getting the crust cooked. This makes it much easier to get a nice brown crust without going too dark.

[Anonymous No.8273219]

>>8273214
Top crust is on. I feel like pies, at least to me, are a super rustic homemade-type food item. i could've done a fancy edge on this, but I like how pies look if you just tuck the overhang of the top crust down and then leave it alone.

This'll get a coat of eggwash- avoid washing the edges of the crust, or they'll likely burn- and then go into a pretty hot oven (385F or so) in the lower third so the bottom stays dry. All we have to worry about is the crust cooking, so you can just pull it when it looks good.

[Anonymous No.8273221]

>>8273219
Finished pie. Haven't eaten it yet but I'll post a picture of the inside when I do.

[Anonymous No.8273226]

>>8273221
Meanwhile, on with the tagine. I just realized I missed taking pictures of a bunch of the steps, but oh well, I'll just have to describe them and do what I can from here.

Pictured is the spice mix- coriander, cumin, cinnamon, and sumac.

Advisory: this isn't a completely 100% authentic tagine. I don't own the weird clay funnel thing you're supposed to bake these in, for one- I don't make nearly enough tagines for that, and a dutch oven does just fine in my opinion. I'm sure there's plenty of other things that aren't technically authentic. But fuck it, it's my kitchen I do what I want.

[Anonymous No.8273236]

>>8273226
Using chicken thighs for this particular tagine. I've also got my black chickpeas from above, diced pitted dates, peeled and diced Gold Nugget squash, and my aromatics (onion, garlic, ginger, and a small yellow chili).

Once the chicken thighs are browned off and removed, saute your aromatics until translucent, scraping up any fond from the bottom. Then add your spice mixture and toast it off for a while. Once it's nice and fragrant, add your chicken stock, then put your chicken back in and add your veg. Bring it up to a simmer, then chuck it into a 325F oven until everything's done.

I'm planning to finish it off with some shaved fresh chili, cilantro, pomegranate seeds, and homemade preserved meyer lemon.

[Anonymous No.8273276]

>>8273174
My mom always uses shortening for her pie crusts. She is very proud of her cooking and I don't have the heart to tell her they taste like paper.

;_;

[Anonymous No.8273604]

>>8273236
Chicken thighs represent.

Debones and halved, made tendies today, as the memers on /ck/ would put it.

Served with things and sauces and alcohol, was fantastic.

[Anonymous No.8273816]

Cooking porkchops, twice baked potatoes, and veggie skewers tonight. Marinating porkchops, baking potatoes, prepping veggies for their own marinade

Kitty wants the pork

[Anonymous No.8273864]

>>8273816
Got all the veggies prepped plus Anaheim peppers to roast

[Anonymous No.8273869]

Hamburger

[Anonymous No.8273880]

>>8273276
I know how that feels. Shortening gets you good texture in pie crusts really easily but it doesn't taste like much of anything. That can be fixed to an extent by using milk and/or eggs rather than water- more sugars and proteins = more browning and caramelization- and by making sure it's got enough salt/sugar, but butter is still better imo.

>>8273236
Couscous for the tagine. Couscous should really be more popular than it is, it's the absolute easiest starch to cook- combine 1:1 couscous and boiling liquid (in this case chicken stock), cover, and let it sit 5 minutes, then fluff with a fork. Done.

[Anonymous No.8273881]

>>8273869
Cute kitter

>>8273880
Finished tagine, with garnish. Not pictured: the homemade preserved lemon, forgot to put that on until after the picture.

[Anonymous No.8273883]

>>8273881
Finished pie. First piece is a little gibbly but first piece out of a pie often is. Turned out great- filling is tasty and tender without being mushy, crust is flavorful and flaky as fuck.

[Anonymous No.8273956]

>>8273881
>>8273880
>>8273883
Looks delicious, especially the tagine

Marinating veggies, potatoes finished cooking so I'm gonna let them cool a bit before scooping out the potato

[Anonymous No.8274011]

>>8273956
Can't have twice baked potatoes without bacon.

[Anonymous No.8274063]

>>8273883
Forgot to say: beside pie is homemade creme fraiche whipped with sugar and vanilla bean.

[Anonymous No.8274155]

>>8274011
Firing up the grill.

Skewered veggies.

Drinking local walnut infused whiskey mixed with homemade sour mix.

[Anonymous No.8274166]

Took a stab at potato leek soup. I've never had it before and based on the minimal ingredients, wasn't expecting much of a wow factor. But it ended up being very good.

[Anonymous No.8274174]

Does anyone know how to make brandy snaps softer?

[Anonymous No.8274177]

>>8274166
Looks tasty, anon. Leek and potato soup is great, hard to go wrong there.

>>8274155
>Walnut infused whiskey
That sounds pretty damn good, man. I might have to take a crack at making something like that. Obviously without the distillation part, because I live in an apartment and it might be suspicious if I carried a bunch of distillation equipment up the elevator.

[Anonymous No.8274310]

>>8274166
Looks awesome
>>8274177
It is so good, just one or two percentage ABV beneath a normal liquor, so I guess technically a liqueur. But I guess where do you draw the line between 38 and 40%?

Grilling it all on my tiny ass grill on the tiny patio. Ugh. Property taxes make saving up for property take forever.

[Anonymous No.8274340]

>>8274310
Done. Smelled so good I took a shitty photo because I'm starving and it smells delicious.

[Anonymous No.8274641]

>>8274340
>day moment when you started cooking too late and by the time you're done you can't be arsed to take fancy pics
I know that feel anon, can't blame ya
Looks great!

[Anonymous No.8274653]

10 in the morning and I'm now cooking beans for chili.

I regret nothing.

[Anonymous No.8274674]

>>8270444
There are such things as white sweet potatoes
t. guy who used to work in produce

[Anonymous No.8274689]

I've never made beef stew, so I thought I'd give it a shot.

Sauteing the vegetables a bit first.

[Anonymous No.8274691]

>>8274689
3 lbs of beef. Sorry for the shit picture.

[Anonymous No.8274692]

>>8274691
Mixture of flour, salt, pepper, chili powder, and pasta herb mix (just thought I'd try it).

[Anonymous No.8274693]

>>8274692
Beef broth and dijon mustard, added the vegetables and potatoes. I'll be back in 4-6 hours.

[Anonymous No.8274720]

>>8274693
stop immediately!

you need to brown the meat first before stewing!

[Anonymous No.8274725]

>>8274720
Shit, it's too late now. Thanks for the head up. I'll see how it turns out this time and do that next time.

[Anonymous No.8274732]

>>8274725
its not a complete disaster. you will just have less meaty flavor and less appetizing color.

as im sure you know, you brown the meat to get the maillard reaction going. also helps a little with the stews cooking time and may make the meat less tough.

gl, sorry i didnt catch you intime :D

[Anonymous No.8274759]

>>8274732
I've made this mistake before, thinking "the browning process will finish during the boil! I'm a genius!" and ended up with meat with a terrible uncooked texture.

[Anonymous No.8274933]

>>8274340
Holy shit that tater looks amazing.

[Anonymous No.8275352]

>>8274693
>>8274720
>>8274732
>>8274759

This is the final result. I ended up leaving it on for about seven hours. I added some salt during the stewing, the amount I used initially wasn't nearly enough. I used too much liquid, so I thickened it with some corn starch towards the end as well.

The meat ended up with a good texture and the flavor of the stew is good, but I definitely see what you mean about having a less meaty flavor. Next time I'll make sure to brown it beforehand.

[Anonymous No.8275818]

>>8275352
looks comfy

[OP No.8276099]

hey guys some very nice contributions in here, much props, still phone posting i should have shit back to normal soon i havent abandoned the thread

[Anonymous No.8276363]

>>8276099
What phone?

Use Clover if Android. I prefer it even to desktop browsing if I had to choose.

It is free so if you can't find it on Google Play there is an apk you can just Google. It is always updated because the creator browses /g/

[Anonymous No.8276394]

>>8276363
seriously, Clover is legit

[Anonymous No.8276398]

about to make French onion soup. could I add chopped Brattwurst? want to mix it up and add some protein

[Anonymous No.8276407]

>>8276398
Christ, no. Add mushrooms if you want protein. That won't be ungodly. But if you used a good beef stock it already has protein.

[Anonymous No.8276411]

>>8276407
I've looked around and basically everybody said this. why is it so abhorrent to add shit to french onion soup?

[Anonymous No.8276414]

>>8276411
probably because Bratwurst is german and so it doesn't belong in a FRENCH onion soup. add whatever you want to your dishes, but don't call it by its original name if you use ingredients that don't belong into them

[Anonymous No.8276424]

>>8276411
Purist snobs will be snobs, throw whatever the fuck you want in there and call if "fusion" if they turn their noses.

[Anonymous No.8276430]

>>8276414
that's the argument? I'm not allowed to add sausage to my dinner because it's fucking food appropriation?

[Anonymous No.8276456]

my thread of chicken tacos is almost complete

>>>8272717

[Anonymous No.8276473]

>>8276430
pretty much. but remember, you're the one who asked random strangers on a tibetanian goat milking forum if Bratwurst belongs into french onion soup. had you asked if bratwurst would go well with some onion sop, the answer would probably have been different. or you could simply just have cooked the thing

[Anonymous No.8276479]

>>8276430
One of the reasons: a French onion soup made with a few good ingredients and technique shouldn't have additions is because the flavor, in and of itself, is sublime. Any additions could really only detract and distract.

[Anonymous No.8276488]

>>8276473
I'm just disappointed that the only reasoning was basically squabbling. usually /ck/ is more reliably above the inane nit-picking that plague the rest of this Boatswain birdwatching forum
>>8276479
thanks

[Anonymous No.8276533]

Cooked a curry today. Instead of using a jar of curry paste like I have until now, I made it from scratch

First, chop onion, garlic and fresh ginger and saute

[Anonymous No.8276536]

>>8276533
After they softened a bit I added chopped peppers and softened them for a bit

[Anonymous No.8276538]

>>8276536
Make sure to use a heap of fresh ginger lads. Smells so good

[Anonymous No.8276542]

>>8276538
After they've softened up a little bit, add sugar, turmeric, garam masala, chili powder, salt and pepper

Stir them in thoroughly and cook on a fairly high heat for 5 minutes, stirring often

[Anonymous No.8276546]

>>8260863
This is a roast thing I made. Not a very picture I know, but it tastes pretty damn good with some sour cream

[Anonymous No.8276552]

>>8276542
Follow that up with some tomato paste, stirring it into the rest of the mixture so the whole thing comes out kind of sticky

[Anonymous No.8276553]

>>8276552
Add some diced chicken fillets, get them coated in the curry mixture and fry it all until the chicken is cooked

[Anonymous No.8276555]

>>8276553
After the chicken is done, add chopped tomatoes, coconut milk and chicken stock, then simmer down for an hour or two until the sauce is thick

[Anonymous No.8276557]

>>8276555
For the rice, I used some vid I saw of Gordon Ramsay making rice.

Just add in star anise and a crushed cardamom pod with salt and pepper when you put the rice on.
Remove star anise and the pod before serving

[Anonymous No.8276570]

>>8276557
Then serve with some chopped coriander on top or something. I forgot to get some today

I also had some rhubarb chutney that my mother made with it.

Overall it turned out very very nice.
I wasn't expecting a huge jump up in quality since all I was doing differently was using spices myself instead of a premade shop bought paste, but the sauce turned out so much nicer and smooth. Best curry I've ever made for sure.

Next time I'll heap the tsp of chili powder a little less as the spiciness was just a tad over what I was looking for.

The rice is very nice if anyone hasn't tried it.

The bits of the cardamom that are left over through the rice make for nice injections of flavour here and there

[Anonymous No.8276583]

>>8276570
Curry/Rice ratio is fucked, but looks good.

Would eat.

[Anonymous No.8276598]

>>8276583
It actually wasn't as bad as it looked there.
There's quite a deep well of curry there.

I do need to control my overall portion sizes better though

[Anonymous No.8276606]

>>8262264
That maybe the cutest looking cat I've ever seen.

[Anonymous No.8276612]

>>8267703
fatty patty

[Anonymous No.8276615]

>>8273221
God dammnit, I NEED PIE

[Anonymous No.8277100]

>>8276570
there's an Indian place by my house that has whole green cardamom pods in their rice.
I hate biting into one of those motherfuckers.

[Anonymous No.8277352]

>>8277100
That sounds terrible

It's just the little black bits that come out of it I'm talking about

[Anonymous No.8277629]

>>8276570
Looks fantastic. I've been wanting to try this myself.

[Anonymous No.8277748]

>>8276488

>usually /ck/ is more reliably above the inane nit-picking that plague the rest of this Boatswain birdwatching forum

are you new here?

[Anonymous No.8279804]

That looks good

[Anonymous No.8280676]

>>8276546
i dont even care about the roast id rek that sour cream like for reals

[Anonymous No.8280715]

OP where are you?
I need some Vitamin Patti

[Anonymous No.8281419]

hangover sandwich this morning

[Anonymous No.8281445]

>>8276488

>usually /ck/ is more reliably above the inane nit-picking that plague the rest of this Boatswain birdwatching forum

You seem to have landed in the wrong forum. This is an underground Hungarian chessboxing forum. Sorry about the confusion.

[Anonymous No.8281449]

>>8281419

Do you apply the hot sauce for each bite? That's my method and it's wonderful

[OP No.8282085]

alright gonna make a bulkfeast

[OP No.8282131]

pic is shit but this steak has decent marbling, a bit small though

that beer is garbage

[OP No.8282301]

preppin

[OP No.8282303]

sides

[OP No.8282304]

shramps

[OP No.8282308]

serious bizness

[OP No.8282313]

so much food and cooking

[OP No.8282317]

[OP No.8282322]

was good and filling, wish I had time for a nap now, sux

[Anonymous No.8282327]

>>8282322
why dont you have time for a nap and how is Patty doing?

[Anonymous No.8282373]

>>8281449
a line down the middle of the inside, then add more to each bite.

[Anonymous No.8282384]

>>8282317
>2 shrimp

why senpai

[OP No.8282390]

>>8282327
got stuff to do, and shes good chillin

>>8282384
i wanted shimp?

[Anonymous No.8282412]

>>8282390
whats the new cats name?

[Anonymous No.8282563]

>>8282303
Brussels sprouts

AGAIN

Nigga, you going to turn into a 'prout.

[Anonymous No.8282684]

Anon I like your thread and have only one request: please post more cats

[Anonymous No.8282961]

>>8268236

This is the best cookalong and recipe I have ever seen on this board. Bless you anon you beautiful motherfucker.

[Anonymous No.8283287]

>>8282085
>48 cans of Friskies
No wonder she looks happy as fuck. I'm feeding a family of 7 cats at work right now plus my 22 pound Garfield clone at home and I don't even buy that much at once.

>Mississippi Mud
Bottle is cool as fuck, the beer is shit but I see you already figured that out.

Tonight is sustenance cooking for me; coated some chicken breasts in olive oil and montreal chicken seasoning, steamed some broccoli, reheated some brown rice.

Pic is papa kitty from work. He was sitting up on the roof meowing at me because he was too lazy to come down and eat. Like wtf am I gonna do, throw a can of food up on the roof?

[OP No.8283453]

https://www.youtube.com/watch?v=RYa7dMTOooM

dickered

gettin nutty ya heard

[OP No.8283473]

toasted these little skanks, gonna make a batch of chicken salad, hopefully a large batch I thawed a bunch of chicken i had in the freezer

[OP No.8283514]

like 50 chicken titties here

[OP No.8283530]

>>8282412
giblet and giblet accessories

>>8282563
sprouts are my fetish m8

>>8282684
thx will try

>>8283287
me and my kitters on permabulk mode, and yeah this beer is not great but it was like $3.50 at heb, i put half back in the fridge it taste better if youve already had a few beers i think

chickens in the oven

[OP No.8283548]

big ass pile of bland unappetizing chicken, exactly what i wanted gonna let it cool off a while

[Anonymous No.8283573]

5 star restaurant quality clam chowder. Shucked fresh clams and sourced the cream from a local dairy farm, as well as the cheddar in the biscuits.

[OP No.8283626]

>>8283573
that looks and sounds dank. jelly

>patty's tarragon

[OP No.8283633]

got the "sauce" mixed up now gonna toss all this around and add grapes

[OP No.8283638]

alright pretty good size tub of this shit, needs to chill

[Anonymous No.8283790]

Gonna start a boeuf bourguignon. Anyone's interrested ?

[Anonymous No.8283821]

>>8283790
Yes!

[Anonymous No.8283827]

First step, around 500 to 600g of carrots (or about 4 carrots) into a cast iron pot.

[Anonymous No.8283841]

Chop one to two ognion, and about 800g of beef (pieces for fondue goes Well) and get a nice hot pan with olive oil or butter ready. Make sure you have a bottle of red wine for later

[Anonymous No.8283850]

>>8283841
>800g beef

How many servings are you going for?

[Anonymous No.8283852]

>>8283841
hello fellow finnfag

[Anonymous No.8283855]

Ognion goes first, you want them to have a nice transparent look

[Anonymous No.8283860]

>>8283850
8 to 10, depending on the sidedish

>>8283852
Sorry to disappoint you, I am merely a frog lost in the country of eternal winter

[Anonymous No.8283870]

Onion done, get them into the pot.

In the same pan, get more olive oil/butter you want to sear your beef to charcoal level, overcooked is better than undercooked for this part

[Anonymous No.8283898]

Mine is barely cooked enough since I'll make it cook for a long period of time

[Anonymous No.8283902]

Forgot the picture

[Anonymous No.8283919]

Anyways, same pan, as hot as you can, get some red wine in it and scrap your pan with à wooden spoon.

When it's done pour the red wine into the pot, add about 20cl more, complete with water so everything is in the stew. (I might have put too much butter on that one)
Add thym, lauriel, persil, salt and pepper and you're done.

[Anonymous No.8283933]

>>8283573
sourced has to be the most pretentious word for shopping, i dont source something everytime i buy something nice, i just buy it

[Anonymous No.8283935]

And here it goes on low fire for 2 to 4 hours, the longer the better.

I personnaly will go for 4 hours, then 2 hours on the second day and 1 hours before serving on the third day, don't forget to add water/wine from time to time.

Good sidedish are mashed potatoes, rice, couscous and pasta. Feel free to work around my reciepie to make it better, mine is a very simple one.

[Anonymous No.8283965]

>>8283935
Mind explaining why you're doing the bulk of the cooking in 2 sessions? I understand the hour before serving but what's being improved by doing 4 hours, then 2 the next day?

[Anonymous No.8283975]

>>8283965
I guess that it allow the meat relax and therefore make it more soft in the end. Honnestly I just learned it that way and I didn't question it too much, family tradition I guess.

[Anonymous No.8283993]

>>8260863
at which point will you use the cat in your recipe?

[OP No.8285160]

early b day present from mommy :)

[Anonymous No.8285205]

>>8283841
Is this considered a nice kitchen in Europe?

[Anonymous No.8285216]

>>8282085

P A T T I

[Anonymous No.8285288]

>>8285205
That's old apartment from the 60s/70s style kitchen. Cheap shit mostly rented by students.

[Anonymous No.8285388]

Op make a new thread asap

[Anonymous No.8285436]

>>8282085
That is by far the smuggest cat I have ever seen.

[Anonymous No.8285475]

I come here for Patti only

[Anonymous No.8286675]

making some VERY SPECIAL cookies


step 1
decarboxylation


>1.5g GSC wax
>1/2g 007 kush kief

[Anonymous No.8286678]

I'm only making 6 cookies so only half a stick of butter

I put it in the wax paper while it's still hot so it doesn't stick to it and the butter can "wash" it off it easily

Just makes transfer easy

[Anonymous No.8286680]

step 3


Acknowlege catto begging for things

[Anonymous No.8286683]

OATMEAL
A
T
M
E
A
L

[Anonymous No.8286691]

ayyyyy
I'm going to eat all of them and go take a bath

[Anonymous No.8286697]

>>8286675
DUDE
U
D
E

[Anonymous No.8288396]

>>8286691
would eat

[Anonymous No.8288513]

[None !OPIATE9fy. No.8288629]

>>8286691
please roll down your window, sir

[Anonymous No.8288637]

>>8288629
I dindu nuffin