Shit you made

[Yan No.9650695]

I'd like to see the last thing you cooked that you got a picture of. For me it was this chicken cordon bleu with bacon on a potato smear.

[Anonymous No.9650719]

Shrimp Cakes (garnished with shrimp of course), with sweetened fish sauce.

[Anonymous No.9650744]

Swedish meatballs. Dinner tonight. Not for me, obviously

[Anonymous No.9650748]

Made some sourdough bread. It was pretty great. I went away for a few days and my roommate let my starter die rip. Kinda wanna make more.

[Anonymous No.9650769]

>>9650744
What's going in the other hotel pans?

[Anonymous No.9650810]

>>9650769
Egg noodles and peas

[Anonymous No.9650818]

looks like shit, tasted pretty good, roast chicken, vegetables and gravy

[Anonymous No.9650823]

Just a simple Reuben sandwich.

[Anonymous No.9650826]

>>9650818
doesn't look bad to me.

[Anonymous No.9650828]

>I added to much butter
>uhh it's a potato smear :^)

[Anonymous No.9650830]

ranes with pulls

[Anonymous No.9650844]

>>9650826
t-thanks anon, I don't really care for presentation when I cook for myself.

[Anonymous No.9650851]

>>9650844
right? is it not enough that i know where my ingredients came from, what went into the dish/meal and how clean my own hands and utensils were? i don't need to pretend i'm on chopped.

[Anonymous No.9651133]

Made bread last night, made avacado and roasted red pepper hummus toast this morning with it. Ish was cash.

[Anonymous No.9651139]

>>9651133
Made butternut squash soup today in pressure cooker. I feel like it needs something... Pasta, croutons, something...

[Anonymous No.9651141]

>>9650695
Last thing I made was toast for breakfast.

Right now, I'm making parsley-shallot bread to go with some vaguely Paprikas-like soup, and some roasted chicken that didn't go into the soup.

It really doesn't look like much right now.

[Anonymous No.9651150]

>>9651139
I always toast the seeds when making squash soup... even that little bit of crunch on top makes life better.

[Anonymous No.9651155]

>>9650828
You're someone who throws things away a lot, aren't you?

[Anonymous No.9651158]

Spaghetti with parsley and butter

[Anonymous No.9651172]

>>9651139
maybe some of those little fried onions?

[Anonymous No.9651174]

>>9651139
Make some garlic bread or toast up some sourdough.

[Anonymous No.9651181]

Wow it's been a while since I took a photo of food I made.

Chicken tendies, election night 2016.

[Anonymous No.9651196]

>>9651181
>ketchup directly on fries
Why?

[Anonymous No.9651197]

>>9651181
Jesus Christ, were you celebrating or is that comfort food?
Either way, my condolences.

[Anonymous No.9651272]

>>9651174
I made garlic sauteed kale and croutons. Thanks for suggestion. Much better.

[Anonymous No.9651307]

>>9651181
Those tendies look delicious. How did you make them

[Anonymous No.9651312]

>>9650818
that gravy looks so good

[Anonymous No.9651318]

>not eating healthy

[Anonymous No.9651344]

isterband

[Anonymous No.9651377]

>>9651158
Wow, lots of effort. Good job.

[Anonymous No.9651436]

>>9651133
Sounds good but the lighting makes it look weird

>>9651272
Would definitely eat with pride

>>9651318
Looks bland my dude

I don't take a lot of pictures of food but here's some broccoli I made at work the other day

[Anonymous No.9651449]

>>9651312
Yes, it's an onion gravy it was pretty delicious.

[Anonymous No.9651513]

>>9651436
I enjoy some high quality healthy AF food, but other times I'm not that hungry and just want to consume enough calories in the day, based solely on proteins and veggies for the most part. Pic related

[Anonymous No.9651541]

>>9650695

[Anonymous No.9651550]

made some sourdough.

>>9650748
you can revive it, anon! just feed it every 12 hours for a few days, it'll probably bounce back.

[Anonymous No.9651561]

>>9651550

Hnnnng that looks delicious. Good work anon.

[Anonymous No.9651575]

>>9651561
thanks, anon. i've ben experimenting with making a rye and whole wheat levain, i'm liking the results.

[Anonymous No.9651581]

>>9651561
forgot to add the crumb shot

[Anonymous No.9651614]

Bumping. People here need to post more food and less politics.

[Anonymous No.9651664]

[Anonymous No.9651894]

Just put this in the slow cooker:

Toasted some dry Habanero, Chipotle, Anaheim, Arbol and Ancho in a very lightly greased frying pan and set them aside.

In the same pan, I seared/browned: 800g of beef chuck, 250g of venison fillet steak, 500g of pork mince and 200g of (crumbled) chorizo - in that order and let them rest before slicing/dicing the beef and venison and putting the whole bunch in the slow cooker (not turned on).

In the same pan, I added 1.5 large onion and decided to experiment by adding a bit of sugar to make it caramelise slightly, emptied those in the slowcooker then added some (pre-grilled) red peppers in brine and some jalapeno pickles (also to experiment) cooked them a bit then added them to the slow cooker to. The idea was to deglaze the pan slightly with their brine.

After that I added 500ml of chicken stock/veg. bouillon mix, and the toasted chilis and cooked them in the same pan until half the liquid had reduced and the chilis were nice and soft.

Added them to a blender with a tin of chipotles in adobo, crushed garlic, cumin, smoked paprika, salt, pepper, dark sugar, Worcestershire sauce (and now for the crazy bit) and also a bit of star anise/clove/cinammon, marmite and a couple of anchoives - all those were suggested on Serious Eats along with 2/3 of a bottle of dark, sweet, stout, a teaspoon of ground coffee and a teaspoon of chocolate.

Added the blended mix to the slowcooker along with some oregano, tomato passata, and some more beer and chicken/veg stock as well, a couple of bay leaves and a corner of butter and set it on low.

I know the last few ingredients that SE suggests sound nuts and aren't at all traditional but they made an interesting addition to the flavour and I wanted to try something different. Smells and tastes excellent so far. You can discern the different chili flavours very well despite all the crazy mix of ingredients.

No photo sadly, so have a cowboy eating chili instead.

[Anonymous No.9651917]

>>9651664
careful bro you're gunna od

[Anonymous No.9651955]

Brother and I made some ribs. Dry rubbed with some spices, roasted with some Dr. Pepper and whiskey in the pan. Finished off and sauced on the barbecue. Between myself, brother, parents and grandparents they were gone in 10 minutes.

[Anonymous No.9651984]

>>9651581
#demglisteningchambers
Nice starch gelatinization. 9/10 would devour with a bit of butter and salt.

[Anonymous No.9651988]

>>9650695
>shit you made
>that thumbnail
I can't have been the only one

[Anonymous No.9652020]

>>9650695
That looks like something a large cat puked up.
Seriously.

[Anonymous No.9652027]

>shit you made
>looks like you literally did

[Anonymous No.9652035]

>>9651513
>>9651318
Jesus Christ! ever heard of sauces? This looks like autism on a plate.

[Anonymous No.9652116]

>>9652035
Most sauces are sugary or fattening. I use a lot of habanero hot sauce on my meals. I understand these simplistic and healthy meals may seem autistic to you, but if I really wanted to cook some badass meals I have the skillset. I just like to maintain a ripped physique and cheat my diet if I'm taking a girl on a date or a business lunch/dinner.

[Veganfag !!q1eEyowk7/d No.9652253]

Red bell pepper and garlic baked gnocchi with carrot, shitake, and green onion in a soy sauce, kombu, and black vinegar broth.

[Veganfag !!q1eEyowk7/d No.9652266]

>>9652253
Forgot to mention the gnocchi are made with whole wheat flour. Pureed the pepper and garlic and mixed it in there with the riced potato. Breddy gud.

[Anonymous No.9652417]

>>9651150
Huh?... I'll give that a try. Squash, pumpkin and carrot ginger soups are yummy but boring as hell.

[Anonymous No.9652439]

>>9652253
>>9652266
This looks excellent, you should post the recipe!

[Anonymous No.9652448]

>>9652253
i'd eat that, post the recipe friendo

[Anonymous No.9652564]

>>9651550
Teach me please!

[Anonymous No.9652589]

Wok fried leeks, udon, and eggs.

[Anonymous No.9652607]

>>9652589
Man, I need to do some major cooking again.

This time last month I made Turkey Bone Broth from a bone left over from a smoked turkey drumstick, it was good, but the problem was the bone only fit half way into my wok - it wouldn't even fit into my big soup pot - I don't have a super big soup pot because my apartment has a teeny weeny sink.

[Anonymous No.9652612]

>>9652589
Man, I need to do some major cooking again.

This time last month I made Turkey Bone Broth from a bone left over from a smoked turkey drumstick, it was good, but the problem was the bone only fit half way into my wok - it wouldn't even fit into my big soup pot - I don't have a super big soup pot because my apartment has a teeny weeny sink.

[Anonymous No.9652613]

>>9652564
start with this, and then make a post in a week or so when it's nice and bubbly.
http://www.thekitchn.com/how-to-make-your-own-sourdough-starter-cooking-lessons-from-the-kitchn-47337

happy to give you pointers when you've got a nice starter going!

[Anonymous No.9652618]

>>9652612
Next time I'm going to use the pork bones in my freezer and I'm going to panfried those bones first. The problem is, I heard that bones should be soaked in cold water with vinegar to get gelatin out, AND that they should be roasted for flavour - but which do I do first?

[Anonymous No.9652624]

>>9650695
Lemon pepper wet. The flavor was amazing.

[Anonymous No.9652647]

>>9652618
I've never heard anything about using vinegar to get the gelatin out. If you are going to make stock, just boil them for a shitload of hours and the gelatin will come out.

[Anonymous No.9652803]

I had a lot of fun learning how to make some of my favourite things.

[Anonymous No.9652837]

>>9650695
that looks disgusting, and why would anyone only want only a fucking smear of potatoes

[Anonymous No.9652839]

>>9652618
>>9652647

Or use a pressure cooker and have the whole job done in 2hrs. 4 if you are patient.

[Anonymous No.9652981]

>>9651955
Damn those look good

[Anonymous No.9653071]

i made a cheeseburger and fries today at work
it looked pretty nice i was proud of myself

[Anonymous No.9653078]

Saffron rice and spicy meatballs with some veggies

[Anonymous No.9653079]

>>9650695
Rice-a-Roni

[Anonymous No.9653081]

>>9650695
Cilantro-lime grits with pinto beans.

[Anonymous No.9653119]

>>9650695
chicken looks decent, but the potatoes are fucked, don't over mix them or they will get waxy, and nobody wants that shit.

i don't have any pictures of food i've made, here's meatlad

[Anonymous No.9653176]

Monkfish, spring vegetables, red pepper and walnut sauce.
Made this for lunch while testing food related tests for later purposes of food refinement for better foods for better health for better mental, physical, never ending wellness and better food life.

[Anonymous No.9653212]

>>9650695
Kompot

[Anonymous No.9653228]

>>9653078
what's the whitish stuff on the beans?

[Anonymous No.9653255]

>>9650695

Food looks fine but damn if that’s not an ugly plate.

[Anonymous No.9653260]

Tirol Grostl (i think thats how its spelt)

[Anonymous No.9653366]

>>9651139
Gnocchi?

[Anonymous No.9653387]

>>9651513
Canned chicken?

[Anonymous No.9653486]

>>9653387
Kek, yup. It's packed with protein for when I don't have time to cook a nice meal. Better than fast food

[Anonymous No.9653504]

>>9653260
Gröstl, but yeah that's a top tier energy-giving lunch

[Anonymous No.9653507]

>>9650830

mitä vittua make

[Anonymous No.9653758]

>>9653260
I'd prefer the potatoes a bit more browned but looking good besides that.

I experimented with some fried white cabbage and selery root as a side to the Nürnberger sausages and some croquettes. The sauce turned out to be a bit too watery but in general it was pretty great.

However, my entire place smelled of cabbage afterwards

[Anonymous No.9653882]

>>9652439
>>9652253
I don't use recipes really, but I'll try to approximate it so use your judgment.

-Two or three medium russet potatoes
-2 C whole wheat flour (or white if you suck)
-Large red bell pepper
-1 C water
-2 T soy sauce
-2 T good quality Chinese black vinegar, or rice wine vinegar if you don't have/find that
-1 large shitake mushroom
-1 Small carrot, julianed
-2-3 inch piece of kombu (dried kelp)
-1 t olive oil
-1 scallion/green onion, shredded

Preheat oven to 375 F. Peel, dice large and boil potatoes. Rice or mash into a good sized bowl. Puree with a food processor and to bowl the bell pepper with peeled smashed garlic. Add flour until it reaches a dry but soft texture. Add a splash of water if needed. Google how to shape gnocchi because I don't feel like trying to describe it, all you need is a fork though. But do that onto a greased baking pan and put in oven for about twenty minutes or until they are slightly dry on the outside and soft on the inside. (or you can fry them in a skillet, it's a little less oil to bake them). While baking heat your water, vinegar, kombu, and carrots to a low boil. Once carrots are cooked remove and dispose of kombu and add mushrooms, olive oil and soy sauce. Your gnocchi should be done so stick it in the bowl first. Pour vegetables and broth over it and top with shredded green onion.

Double or triple the broth and vegetables if needed, the gnocchi will serve 2-3 people, otherwise you'll have leftover gnocchi.

[Anonymous No.9653891]

had a joint of topside beef so marinated in a satay marinade, roasted it perfectly, served it thinly sliced with chow mein and some peanut sauce, cucumber salad. was gr8. didnt photo it though

[Anonymous No.9653893]

Eggs Benedict

[Anonymous No.9653950]

>>9652837
Probably because you're such a faggot.

[Anonymous No.9653956]

>>9653119
I agree not my best potatoes. These are probably my best taters. Curry mash

[Anonymous No.9653960]

>>9653893
Sauce lookin good. Just hugging those eggs

[Anonymous No.9654038]

>>9652116
>Most sauces are sugary or fattening.
A proper full serving of a sauce (1.5 tbsp hollandaise, 1/4 cup teriyaki, 3/4 cup gravy) contains no more than 100 calories.

> if I really wanted to cook some badass meals I have the skillset
Fitness people don't know how to cook anything but plain rice, potatoes, steamed vegetables, and pan-fried fillets. Then they put it all into plastic containers and microwave them for the week. I doubt more than 20% know how to use a knife other than for slicing a chicken breast in half and to clumsily chop potatoes. It gets the job done. But that doesn't mean you know how to cook.

[Anonymous No.9654043]

>>9650695
The other night I had 4 beers and a bottle of wine, and the morning after I had a killer hangover and i took a few Tylenols and had a smoke and then I took the biggest nastiest shit I have ever taken in my life, it was watery and mushy and smelled like death, when I saw the mess I created floating around in the toilet bowl, I said to myself "I will never see anything more abhorrent in my life" but then I saw your """"""""""chicken cordon bleu""""""""""

[Anonymous No.9654099]

>>9653079
So how many brain stems is need to make this recipe? 4?

[Anonymous No.9654126]

>>9653176
Are those thin slices of bitter melon.

I could never tolerate them unless curried.

[Anonymous No.9654163]

>>9651318

>white people food

[Anonymous No.9654165]

>>9654099
Are you talking about the artichokes perchance?

[Anonymous No.9654219]

>>9654038
>100 calories
Do you know how much spinach or broccoli I could eat to equal 100 calories? Fuck your bullshit sauces.

And nice generalizations, I had a stage in my life where I was a little chunky and I was always cooking amazing food. It's exciting to research new recipes and create something amazing, but at this point in my life I prefer eating perfect and quickly, so that I can focus my efforts elsewhere. Just because cooking is your hobby, doesn't mean you have to pretend it's difficult and that you exceed at something that isn't completely mediocre, you faggot.

[Anonymous No.9654252]

>>9652116
I'd like to take you on a business lunch and fuck you in the ass

Whiny little bitch

[Anonymous No.9654340]

>>9654043
Fucking kek

[Anonymous No.9654348]

Girlfriend made me take pancetta out of this mushroom potato salad recipe, and it sucks now

I also made it with olive oil instead of ghee this time, and that also sucks.

[Veganfag !!q1eEyowk7/d No.9654350]

>>9653882
Sorry senpai I wrote this right when I woke up so what is sentence composition.

[Anonymous No.9654360]

>>9654252
>lifting your poor and obese ass off the couch to leave the basement

Keep larping about your homoerotic fantasies, you fucking faggot

[Anonymous No.9654416]

>>9654219
>Do you know how much spinach or broccoli I could eat to equal 100 calories?
Well then, skip the chicken breast and eat 437 calories of spinach and broccoli if it's just about fullness-to-calories ratio. 100g/130g/66g of carb/prot/fat is still only about 1500 kcals. Ladling a 1/4 c of chicken gravy (33 kcal) from fond isn't going to kill you. 100g of carbs is about 1/3 of a box of spaghetti, you could even eschew some starchy simple carbs for a little bit of flavor.

>"and I was always cooking amazing food"
Chicken in perhaps some *gasp* butter? Wow! Amazing! I doubt you were making anything good if something as basic as elementary sauces are "bullshit" to you.

>but at this point in my life I prefer eating perfect and quickly
Quickly? Sure. Perfect? Well, it's better than most, but the wide variety of "diets" in fitness community with similar results shows there is no one optimal way of eating, except perhaps for high-performance athletes.

>so that I can focus my efforts elsewhere
You probably get annoyed when normies think that being fit means spending all your free time at the gym. I don't spend all or even most of my free time cooking, either. Did you know it was possible to work out, cook, AND have some other self-improvement hobbies? Assuming that your gained free time is spent productively, of course, and not on watching TV or reading bullshit T-Nation articles.

>doesn't mean you have to pretend it's difficult
I wasn't saying those basic skills were difficult. They are in fact not difficult, and despite that, most fitness people don't even bother because apparently mincing garlic is a slippery slope to hardened arteries and drowning all your food in butter. Besides, cooking is what the woman is for, right?

[Anonymous No.9654449]

>>9650695
Thumbnail looked suspiciously like pickled banana slices on a discoloured fish filet.

[Anonymous No.9654489]

>>9650695

[Anonymous No.9654519]

>>9654360
How does it feel to be a massive pussy? Fuck off

[Anonymous No.9654757]

>>9654519
It actually feels great going outside, being financially set, and communicating with women. You jealous?

[Anonymous No.9654769]

Right now, I'm braising pork belly, chasu style. Won't be ready for another 3 hours, and I don't have the patience to make home made noodles, so at 2 o'clock, I'm going to make a fucking delicious instant ramen.

[Veganfag !!q1eEyowk7/d No.9655076]

Baked tofu kale salad with tomato balsamic chicken vineigrette.

[Veganfag !!q1eEyowk7/d No.9655084]

>>9655076
Chia not chicken.
>phone poster exposed

[Anonymous No.9655085]

>>9650695
get better plates faggot .

[Anonymous No.9655109]

Shakshuka

[Anonymous No.9655146]

Just took this apple tarte out of the oven actually.

[Anonymous No.9655159]

>>9655146

[Anonymous No.9655202]

>>9650695
Some shitty stir fry my partner made in a cooking class for a project. She is the most incompetent cook ive ever met who is interested in and enjoys cooking food.

[Anonymous No.9655228]

>>9655076
>>9655084
Even your phone knows you need some meat.

[Anonymous No.9655237]

>>9655146

how do you get caramel this color without burning it?

[Anonymous No.9655326]

>>9651344
Proper food

[Anonymous No.9655350]

>>9655237
Just keep an eye on it. If it's burning you have the heat too high or you left it on the heat too long.

[Anonymous No.9655645]

>>9650695
cabbage rolls

[Anonymous No.9655663]

>>9654757
If you feel so great then why do you have to constantly talk about it. Go spill out your insecurities on another board you little cunt

[Anonymous No.9655706]

Not finished yet. I'm going to make some cabbage and potatoes.

[Anonymous No.9655714]

>>9654348
>>9655076
>>9655109
>>9655146
These all look really good, good work anons.


I fried up some chicken the other day, gonna make some more tonight

[Anonymous No.9655732]

>>9655146

looks like tart tatin

[Anonymous No.9655739]

>>9655714
I fried some chicken too.
Wanna fight about it?

[Anonymous No.9655829]

[Anonymous No.9655837]

Filipino chicken afritada

[Anonymous No.9655951]

>>9652981
Thank you. I would've barbecued on cedar planks because it gets so tender they fall apart sometimes if you try and flip them, fortunately they didn't do that this time around. I'm surprised how soft we managed to get them on only about 4.5 hours of cook time, I guess that liquid-heavy roasting goes a long way in that regard. They're even better if you do them slower like that.

[Anonymous No.9655969]

>>9653212
Very nice, what kind of fruits did you use?

Whenever I visit my family in Croatia my grandmother always has some of this stuff, it's great.

[Anonymous No.9655988]

Chimichurri

[Anonymous No.9655996]

>>9651318
>Plain fucking grilled chicken
>Absolutely no moisture on the outside

I'm scared that would crumble to dust if I were to stick a fork in it

[Anonymous No.9656022]

Roasted cauliflower with cheddar beer cheese.

Made it a day or so ago. Right now I have a bacon-wrapped pork tenderloin and some garlic mashed yams I'm working on.

[Anonymous No.9656029]

>>9655996
I'm positive one of those is a fish filet.

[Anonymous No.9656032]

>>9655988
>88

you put that on beef? how do you eat it?

[Anonymous No.9656037]

>>9656029
Nope I take it back, all of >>9651318 is fish. It's been baked to hell that it just has the appearance of chicken.

Top right is salmon.
Top left is probably tilapia.
Bottom center is some kind of whitefish, probably cod or swai.

[Anonymous No.9656106]

>>9656022
wow i would eat the shit out of that

[Anonymous No.9656123]

>>9656037
Okay, so it crumbles to flakes like a set of dominos as opposed to powder. Got it.

[Anonymous No.9656295]

Apple and cinnamon strudel

[Anonymous No.9656363]

>>9655996
>salmon
>tilapia
>swai

It was juicy as fuck and the seasoning tasted great. Pics don't always do justice.

[Anonymous No.9656533]

>>9652613
I'm gonna be busy making thanksgiving stuff this week, but I'll definitely try! Thanks anon!

[Anonymous No.9657383]

Something I threw together one night

[Anonymous No.9657759]

>>9653081
And for tonight, cilantro-lemon rice and pinto beans

[Anonymous No.9657779]

>>9651133
Post bread recipe senpai

[Anonymous No.9657789]

>>9651894
A lot of work to just chuck it in the slow cooker.

[Anonymous No.9657857]

>>9651513
I have a lot of respect for a sprout ratio of that magnitude

Pls accept this rare hi def Patti

[Anonymous No.9657889]

>>9657857
>rare hi def Patti
fukken saved

[Anonymous No.9657905]

>>9651318
>no knife

[Anonymous No.9657915]

>>9651318
I got depression just by looking at this

[Anonymous No.9657931]

>>9650719
is this some kind of dim sum?

[Anonymous No.9658209]

>>9651344
are those beets? is that a split sausage? I think it looks nice

[Anonymous No.9658211]

>>9652803
everything on the left looks nice.. idk about the toppings on the plate on the right though.. did you pull them off before eating?

[Anonymous No.9658218]

>>9655109
looks nice.. I've been wanting to make this for a while but keep forgetting.

[Anonymous No.9658259]

>>9650830
did you just put kanelbullar in the oven with fries

[Anonymous No.9658415]

>>9651614
This is the oddest dish. Where do the raspberries come into this?

[Anonymous No.9658425]

>>9653486
I use it for chicken salad or chicken and rice/noodle soup.

[Anonymous No.9658431]

>>9655645
Love these I might have to make myself some.

[Anonymous No.9659133]

>>9657779
It was like.. 150 grams of left over sourdough starter and about 400 grams of bread flour and maybe a cup or two of water till the hydration seemed about right. 2 T sugar, 2 tsp salt, a glug or two of olive oil. standard thrown together house bread for the week. went vegan on it this time.. but usually i use a bit of milk and butter in the recipe.

[Anonymous No.9659184]

>>9655732
tatin is baked with the pastry on top and then flipped over, what the made is more like an open apple pie

[Anonymous No.9659225]

>>9658415
The sauce is raspberry-balsalmic reduction.

[Anonymous No.9659624]

>>9651158
Where the fuck is parsley and dont tell me that you used dried one.

[Veganfag !!q1eEyowk7/d No.9659897]

>>9659225
Brah.. That sounds bomb

[Anonymous No.9659996]

dont have the unfiltered photo, but whatever

[Anonymous No.9660106]

Here's something I made for a family birthday

[Anonymous No.9661003]

Basic supper

[Anonymous No.9661011]

beef cheek ravioli with oyster mushrooms and chicken livers

[Anonymous No.9661079]

Maybe the greatest looking food I’ve ever shat out my ungodly hands

[Anonymous No.9661100]

>>9661011
that looks and sounds amazing

[Anonymous No.9661240]

>>9661079
Did you coom on it

[Anonymous No.9661309]

I mak curry

[Anonymous No.9661319]

>>9650695
Sesame-lemongrass chicken and rabbit pot pies.

[Anonymous No.9661323]

>>9653081
Nice 'za

[Anonymous No.9661329]

>>9660106
Did you cure the salmon?

[Anonymous No.9661330]

ceviche

[Anonymous No.9661331]

It really didn't brown the way I wanted, but live and learn.

[Anonymous No.9661334]

>>9650695
looks like my hot turd on your cum, gayboy

[Anonymous No.9661338]

>>9661319
>>9661330
>>9661331
U all cook crap

My curry better>>9661309

[Anonymous No.9661350]

cod with squash puree and quinoa with anchovies and capers

[Anonymous No.9661358]

>>9661338
ceviche isn't cooked, you faggot

[Anonymous No.9661375]

>>9661358
The man posted curry soup with an overcooked rice-mold, plated inside a mixing bowl. He's either trolling or mentally handicapped; do not bother to insult him.

[Anonymous No.9661387]

>>9661375
It was microwave rice good sir

[Anonymous No.9661396]

>>9650695
It's some kind of goulash. Beef, onions, mushrooms and a green pepper cooked in red vine and vegie stock for 3 hours+.

Looks like diarrhea but it's so fucking good. Gets more tasty the longer you cook it.

[Anonymous No.9661419]

Here's a shitty pic of some "carbonara" I made.

Added Szechuan peppercorn and chili flakes, didn't have pancetta so I used bacon. Also gluten free pasta breaks too easily.

[Anonymous No.9661971]

>>9661375
kot

[Anonymous No.9661979]

>>9661358

The citric acid cooks it....

[Anonymous No.9662459]

Just made myself one of these for dinner:

>White rice
>Cheddar cheese
>Smoked sausage
>Red pepper flakes

[Anonymous No.9662590]

>>9662459
Looks edible

[Anonymous No.9662629]

I made French Onion soup from scratch.

[Anonymous No.9662748]

>>9662629
I need to try this. What kind of bread did you use ?

[Anonymous No.9662768]

>>9662748
I just bought some baguette from the supermarket and toasted it slightly with olive oil. I reduced 5lbs of Yellow Onions to enough soup for MAYBE 5 people.

[Anonymous No.9663184]

>>9651344
That best not be frozen mixed vegetables, anon

[Anonymous No.9663195]

>>9651513
Anyone who cooks Brussels Sprouts in any way except roasting them should be fucking executed.

[Anonymous No.9663386]

Been getting into portions lately; roasted sweet potato, sautéed zucchini, spinach, peas and green beans. Starchy/non-starchy balance, high in vitamins and fiber, low in calories.

[Anonymous No.9663423]

>>9653260
wew tasty looking

[Anonymous No.9663426]

>>9653758
this looks good

[Anonymous No.9663429]

>>9662629
>the onions, you grew them, yeah?

[Anonymous No.9663562]

Chicken jalfrezi. I used spice paste. Am I a fraud?

[Anonymous No.9663573]

Tikka masala

[Anonymous No.9663599]

>>9663195
Fincely sliced and fried in butter with garlic, onion and speck, fresh parsey and a dollop of fresh cream

[Anonymous No.9663646]

>>9651550
I like how you made that wheat looking cuts on the sides

[Anonymous No.9663660]

Tuna steak with some fixing's

over browned the crisp on the bottom, but all in all was one of the best things i've ever made

I'd also suggest to anyone cooking oyster mushrooms in soy sauce and a bit of rice wine vinegar for asian inspired meals, it's an absolute flavour bomb and really takes the dish to another level

[Anonymous No.9663666]

>>9663562
No

[Anonymous No.9663701]

>>9651664
What a fucking mad men

[Anonymous No.9663728]

Ddeokbokki

[Anonymous No.9663760]

>>9653260
isn't that just essentially a hash?

[Anonymous No.9663775]

Step your fuckin game up

[Anonymous No.9663796]

>>9651318
looks tasty.

[Anonymous No.9663810]

>>9663775
Who cooks the mushroom stem?
Poor form...

[Anonymous No.9663815]

>>9657383
that looks hearty and delicious.

[Anonymous No.9663826]

>>9663810
those look like scallops.... get your eyes checked.

[Anonymous No.9664116]

>>9651181
Both candidates would have applauded your choice of meal, although only Trump would have actually eaten it.

[Anonymous No.9664646]

>chicken cutlets
>pan fried with onion
>General tso sauce
>mixed oriental veggie (frozen lel)
>white ri from ri cooker

[Anonymous No.9664828]

>>9663660
that looks amazing

[Anonymous No.9664975]

>>9655645
Ommnomnom. Love cabbage rolls. Is that sour cream? Never tried that with it

[Anonymous No.9665647]

>>9651318
Why would you eat 3 different types of fish in one meal?

[Anonymous No.9665676]

>>9651664
needs some seasoning

[Anonymous No.9665684]

>>9651550
l-lewd

>>9652612
UMA

>>9652624
Looks real tasty anon

>>9658211
I had the sauce that has those spring onion-looking things in it in Japan once at a sushi-go-round. It's a lemony sweet-and-sour sauce. Overpowers the flavor of the sushi IMO, not a fan. Good sushi needs no sauces. Passable sushi needs soy. Bad sushi needs wasabi or any other overpowering sauce.

>>9654348
Those mushrooms look amazing.

[Anonymous No.9665702]

>>9651318
Looks SUPER bland. Did you boil that fish? Not even a sautéed onion with the green beans?

Being a bad chef =/= eating healthy
Get back to /fit/ you degenerate. I bet you mailprep, fucking homo.

[Anonymous No.9665708]

>>9650695
Sesame chicken.

[Anonymous No.9665714]

>>9650818
Nah looks good man. Homey and robust looking.

[Anonymous No.9665733]

>>9654489
Looks tasty anon

[Anonymous No.9665740]

>>9657383
Zero finesse, but would definately eat.

[Anonymous No.9665758]

>>9665708
recipe?

[Anonymous No.9665773]

>>9654043
Don't take Tylenol if you're a drinker. It shouldn't even be OTC, really.

Here's an old pic of some 'murican syle red gravy spaghetti. Easy meal. Guess I haven't taken pics for a while.

[Anonymous No.9665779]

>>9650744
https://www.youtube.com/watch?v=4awKvTfgKfU&t=38s

[Anonymous No.9665786]

>>9665779
>vegetarian
Good recipe otherwise. Just sub ground beef for his faggot ass vegetarian mince.

[Anonymous No.9665790]

>>9657383
Dat some channa masala? I make some banging garbanzo beans that way.

[Anonymous No.9665843]

>>9665758
Cube chicken or just cut willy nilly like I did for different sizes. mix flour, cornstarch, and a little baking soda or powder. Egg and milk. Bread, wash, bread. Fry at 375 or so.
Sauce was beef broth (was out of chicken), soy sauce, corn starch water, brown sugar, white sugar, rice vinegar, rice wine, fish sauce, oyster sauce, sesame oil.
Sorry, I don't really measure. Just read a bunch of recipes to get an idea and then wing it towards my tastes. Work it down from there and eventually make a recipe card. But this is my first time making it. Used less sesame oil than most recipes call for because mine is extremely strong. Also used less sugar.

[Anonymous No.9665857]

>>9665843
Oh yeah, forgot sriracha and black pepper in sauce.

[Anonymous No.9665900]

>>9650830
rauhotus nyt seppo, ei enää tollasta

[Anonymous No.9665915]

>>9651955
holy shit those are burnt to hell.

[Anonymous No.9666074]

>>9662629
Did you make the universe first?

[Anonymous No.9666105]

>>9662629
i've been meaning to do this.
which kinds of onions did you use?
which cheese?
what was the liquid? broth?

[Anonymous No.9666114]

>>9666074
FUCK ME

[Anonymous No.9666120]

>>9665915
You've never had American pork ribs have you?

[Anonymous No.9666140]

Roast quail

[Anonymous No.9666148]

>>9666120
if by american pork ribs, you mean burnt to shit then no

[Anonymous No.9666170]

>>9666148
Smoked is not burnt, Einstein.

[Anonymous No.9666182]

>>9666170
the ones in the pic are burnt to fuck, we both know it even if you pretend it's smoked. so i guess the jokes on you brainiac.

[Anonymous No.9666188]

>>9666148
The bitterness of what very little char that's on those balances nicely with sweet sauces they eat with them, as well as the collagen and fat.

Surely you've heard of pittsburgh-blue, which should involve at least a little char. Or beurre-noir, which is basically burnt butter. Not to be confused with beurre-brun btw.

[Anonymous No.9666263]

>>9666182
Explain how carefully monitored meat smoking and cooking at 220F burns, please. And don't think for instant that people who spend the time making a dry rub and prepping the meat and go to the trouble of setting up the smoker aren't going to keep an eye on the meat.

[Anonymous No.9666286]

>>9665915
Smoking takes place at 210-220F.
Water boils at 212F.

It's not even hot enough to cook off all the water in the meat. Explain how this can possibly burn ANYTHING wet like meat?

[Anonymous No.9666376]

>>9651158
Ah, the famed spaghetti with parsley and butter. The most-a difficult dish to exist. Even my nonna wouldn't a-dare makety the spaghetiti with parsley and burro. Truly it's a culinary miracoloso!

[Anonymous No.9666432]

Made some pastrami

[Anonymous No.9666438]

>>9661419
hey buddy, thanks for posting, but that looks like shit

[Anonymous No.9666445]

>>9663775
it might look good but..did you really put the scallops on the pasta? You fucking gook

[Anonymous No.9667561]

>>9653956
I thought that was a steak stuffed inside a baked potato for a second and my interest peaked but then I realized it was bacon wrapped.

[Anonymous No.9667612]

>>9666438
ouch

[Anonymous No.9667622]

Well if you can call it cooking...ghetto cacio e pepe with shitty-ass sawdust poverty cheese, served in a tupperware container.

Wa la!

[Anonymous No.9668944]

Not a great photo, but last night's dinner. I didn't have a lot of inspiration when it came to the vegetables, but the rest was really nice.
I cut up two potatoes into thin slices and pulled them through a cayenne/paprika/pepper/salt/rosemary and olive oil mixture. Put that in the oven and added a chicken breast breaded with bread crumb and herb de provence halfway through.
Came out nice. Would recommend.

[Anonymous No.9669254]

cherry tartlets
cherry & cardamom marmalade, bergamot & white chocolate ganache montee, pistachio & coconut crumble, walnut & wildflower honey financier, almond cream

[Anonymous No.9669257]

>>9669254
pic of the inside

[Anonymous No.9669393]

i did my best

[Anonymous No.9669401]

>>9668944
Looks healthy, though a bit dry.

[Anonymous No.9669436]

>>9651344
unironically best in thread

[Anonymous No.9669447]

>>9669401

Healthy and delicious. Looks dry but it really wasn't. Chicken was tender and held its juices nicely. Next time I think I'll combine it with some better vegetables and a sauce though. If only for presentation and completion.

[Anonymous No.9669490]

>>9669447
>it wasn't dry
>next time i'll add a sauce

[Anonymous No.9669739]

>>9669490

For the vegetables, not the chicken. They were a little uninspired.

[Anonymous No.9669889]

>>9665779
>spreading butter
triggered!

[Anonymous No.9671321]

Healthy anon here, back to piss off all of the neckbeards. This is an omelette that consists of mushrooms, cilantro, jalapenos, white onion, And green onion with 2 tilapia filets on top and habanero sauce, green hot sauce, and habanero salsa combined for the topping. It was fucking great

[Anonymous No.9671435]

>>9657857
Hello patty cakes

[Anonymous No.9671440]

>>9663386
Very artsy

[Anonymous No.9671461]

>>9669393
It'll be ok.

[Anonymous No.9671579]

>>9667622
cacio e what ?

[Anonymous No.9671584]

>>9650695

[Anonymous No.9671586]

>>9650823
Looks delicious

[Anonymous No.9671588]

>>9671584

[Anonymous No.9671594]

>>9671588

[Anonymous No.9672017]

>>9667622
>>9667622
next time you do it, the trick is to put the pasta back in the pot after you drained it and mix the cacio and the butter and the pepper in it to take advantage of the heat of the pot and melt it ;^) don't eat in tupperware have some respect for yourself

[Anoonymous No.9673776]

>>9665915
its a dry rub you retard

[Anonymous No.9674083]

Just made soup.

Fuck its cold outside

[Oldnasty !/aPzExRzGw No.9674307]

Porkchops.

[Anonymous No.9674393]

>>9671440
thank you
#mygoals

[Anonymous No.9674643]

>>9671321
You took out the egg yolks? You do know that's where all the vitamins are right?

[Anonymous No.9674742]

>>9663184
why

[Anonymous No.9674763]

>>9663728

Gibbe some, hyung

[Anonymous No.9674786]

>>9674307
What did you put on those?

[Anonymous No.9674813]

>>9674643
I used two whole eggs and and added 4 additional egg whites for protein boost. I have chickens and a ton of eggs at my disposal.

[Anonymous No.9674868]

>>9674742
I fucking hate frozen vegetables, especially those fucking frozen mixed ones. They sacrifice a ton of taste and texture for a negligible amount of convenience. Why the hell not just buy them fresh, they'd taste 100x better

[Anonymous No.9675058]

Sausage, brie, and eggs on a toasted baguette.

[Anonymous No.9675179]

cordon bleu, spirals n cheese, brocc and peas.

[Anonymous No.9675195]

>>9655706
That looks p good anon

[Anonymous No.9675208]

>>9651318
What the fuck

[Anonymous No.9675217]

Japanese custard buns.

Forgot to let the dough rise a final time before putting them in the oven, they were good anyway.

[Anonymous No.9675291]

>>9663775
That’s some weak ass plating, baby girl.
Also just looks boring. I’m so sick of scallops I haven’t seen anyone do anything remotely interesting with them in over a decade. I love the taste I just stay away from trying to conceive scallop dishes.

[Anonymous No.9675312]

>>9669257
>>9669254
very nice

[Anonymous No.9675450]

Made chicken and elbow macaroni in Alfredo sauce. Been making pasta all week.

[Anonymous No.9675471]

>>9675291
my favourite scallop dish is just with cauliflower puree and samphire

[Anonymous No.9675501]

[Anonymous No.9676432]

>>9671594
Oh God anon learn to cook please

[Anonymous No.9678409]

>>9665684
UMA?

>>9652647
>I've never heard anything about using vinegar to get the gelatin out.

I read that on multiple articles about boiling bones for soup. Soaking in cold water with a spoon of vinegar in it for the gelatin, and baking the bones for flavour, but which first?

[Anonymous No.9678418]

It was beautiful

[Anonymous No.9678440]

>>9674868
It's really practical to have a freezer full of veg that are prepared in 5 minutes top. Especially since vegetables spoil quickest. Going grocery every 3 days is a bitch when the nearest one in 30 minutes away.

[Anonymous No.9678472]

>>9651139
I did some pumpkin soup for a gig a few weeks ago. Wild rice pecan croquettes, honey whisky braised chicken thigh, and roasted poblano sour cream garnish. It sounds like a lot, but it was small items pretentiously arranged with some herbs and micro greens. Went over well.

[Anonymous No.9678485]

>>9651139
Add a dollop/swirl of sound cream. Shit's cash.

[Anonymous No.9680176]

>>9655202
So help her learn instead of shit talking her on an image board.

[Anonymous No.9680360]

>>9678418
anon...it IS beautiful and so are you

[Anonymous No.9680635]

>>9650830
>>9653507
>>9665900

[Anonymous No.9680686]

Stouffer's lasagna with meat sauce.

[Anonymous No.9681513]

>>9680686
Dear lord that looks so good!

[Anonymous No.9681658]

>>9650695
jus' sum leftovers I had layin' around . . .

[Anonymous No.9681672]

>>9675058
is this after you puked this out?

[Anonymous No.9683442]

I've been forgetting to take pictures recently so here's some chili from a while ago.

[Anonymous No.9683589]

>>9650695

Swimming Rama and panang curry.

[Anonymous No.9683733]

>>9653893
>>9653960
How does mine look?

[Anonymous No.9683806]

>>9683589
Why do you have a cheap 1911 on your dining table?

[Anonymous No.9684218]

>>9662459
this is classic stepdad food. the only thing missing is the bud light

[Anonymous No.9684777]

>>9683806

Last minute prop. Thing is stored in my car as a backup piece during road trips.

Just in case we run low on copper and lead.

[Anonymous No.9684781]

Clams with garlic, ginger and scallion oil

[Anonymous No.9684980]

>>9650719
damn...that looks pretty tasty.

[Anonymous No.9685036]

>>9684781
nice....

[Anonymous No.9685041]

>>9684781
and how do you eat that?

[Anonymous No.9685047]

>>9675501
how

[Anonymous No.9685049]

Just a simple casserole, minced meat with vegetables, and herbs of course, topped with mashed potatoes which I made with butter & a raw egg mixed in at the end. And some cheese, obviously.

[Anonymous No.9685050]

>>9675450
That's glorified mac 'n' cheese.

[Anonymous No.9685053]

>>9685047
2 melons

[Anonymous No.9685060]

>>9661419
Antonio is rolling in his grave.

[Anonymous No.9685064]

>>9685049
would you like some casserole with your cheese?

[Anonymous No.9685091]

>>9685064
It's a thin layer, it were a lot of potatoes.

[Anonymous No.9685323]

>>9685041
Spoon a few into the rice bowl, pick a good shell and use it as pincers to pull the clam out of another, eat the rice with the juices.

[Anonymous No.9685361]

Pumpkin empanada, cherry pastry and hot cocoa for breakfast

[Anonymous No.9685371]

>>9681658
Ugh..

[Anonymous No.9685376]

>>9671584
What is in the middle??

[Anonymous No.9685534]

>>9656295
Learn to bake

[Anonymous No.9686649]

>>9651541
You didn't make that, liar.