/ck/ - Food & Cooking

Chicken in white wine sauce.

-De-bone chicken thighs, dust with brown sugar and flour
-brown meat in pot then remove
-add butter, onions, cook 'til translucent
-add chopped garlic, diced fresh mushrooms, bay leaf
-fry for a moment, then on high heat a dash of white wine to deglaze the pan
-keep adding small amounts of wine as you deglaze to get your stock base
-grind salt, pepper, thyme, parsley and nutmeg and add to pan on mid heat
-return chicken to pan and enough wine to cover all ingredients. simmer.
-when stock has reduced somewhat spoon in some double cream and stir. Re-season with brown sugar, balsamic vinegar or salt as needed.
-serve with rice, mash potatoes, dumplings, pickled vegetables etc.

You can slow roast it for several hours and get a good crisp skin on it.

If you want a quicker meal, you can use it for chinese food, it works really well in stir fry. You need to do a bit of prep though.

Get a pan of shallow boiling salt water on the go. Lower the belly into it skin side DOWN and boil it for 15 minutes. Make sure the fat is covered by water at all times. Take it out, slice it into chunks so you have layers of fat and flesh on each piece, then stir fry it in a wok with sauce as normal. The fat renders to a sticky, almost gluey texture which is good with rich sauces (sweet and sour, hoisin, plum etc).

>>4180222
I don't belieb you

>>4180207
>Crispyness 2/5
He's got fresh celery and cucumber. What do you need to eat to score a 5, glass?

Looks healthy OP. Is this cheese in the bottom left?

>>4180168
So THAT'S what you're meant to do with Hershey's. I wondered why it didn't taste like normal chocolate - it is designed for rectal use!

>>4180145
Apparently, you can actually cook them from frozen without defrosting and they still turn out well with the fondant middle.

I cannot see a chocolate suppository as being anything other than a sticky hindrance to be frank.

>>4180093
As dribbly as a chocolate orgasm. (Yeah, it's meant to be runny).

The best part is I still have the other five now in my freezer for future depressing nights in.

I made this myself, fucking amazed that it actually worked properly...

Sirloin steak and beer in a funny glass

>Are you male or female?
m
>Are you a professional cook?
nope
>What is your best dish?
my casserole dish. It has a lid. I love dish.
>And what is your favorite food?
Shellfish and beer and cake. Sometimes separately.

>>4180036
It is? Ha that is ironically appropriate.

Grolsch is just another one of those nondescript commercial grade Euro lagers for me. They all come in green bottles and they all make your breath smell like puke after two pints.

>>4180020
Not everything, things like kidney beans and chickpeas come in tins in an almost-raw form. You need to cook them or they're indigestible.

(saging because my post is pedantry, not because of the thread)

>>4179957
>why? it doesn't need to be thickened, it will do that on its own, and this won't make it any better.
To be fair, OP's recipe has no starchy vegetables to break down, so it wouldn't thicken so much as evaporate. That means the flavour can be too concentrates, you add more water, vicious circle. Flour is a thickener found in most houses so it's convenient.

OP, some Better thickeners than flour are:
potato
corn starch
poppy seeds
chopped/ground nuts
semolina
lentils
grated coconut flesh

>>4179918
That's why it's funny.
Also, it reminds me of the episode of Men Behaving Badly episode where they are sampling all the continental lagers with funny names, like 'Plop', etc.

Haha! It's not really any kind of traditional curry, and it looks like spicy porridge, but if you enjoyed it then fuck it. Make it again!

I've been drinking this type of thing since christmas. If anyone has any suggestions which I can get from here
>https://www.beermerchants.com/
let your suggestions be known.

toast

I'll have a drink but don't get drunk. Maybe one or two glasses of beer. If you think of all alcohol as something you cannot drink sensibly alone you're setting yourself for binge drinking when you're out.

>age
31 today (hold me I am lonely)
>gender
m
>location/country
wessesx uk
>how long you've been browsing /ck/
years
>diet? (paleo, vegetarian/vegan, 'healthy'/natural, etc)
home cooking
>how many times a week you cook
cook at least breakfast every day; main meal 6 or 7 times a week
>average lunch for you
(ham/chicken etc) sandwich
>favorite cooking oil
olive oil
>favorite meal you cook regularly
some curry
>favourite fruit
navel oranges
>do you drink coffee? what about tea?
on longer drink coffee as it fucks my sleep. several cups of tea a day.
>do you participate in any other cooking forums?
not really, had some recipes used on the River Cottage website before though.
>other favorite boards
/mu/ /sp/ /tv/ /lit/ in days gone by /b/ /tg/ /soc/ and /new/

Wait until you get to episode 23 where the invention test is at the Fat Duck in Bray.

Literally the best cooking show I've ever watched, it really gave a good account of why molecular gastronomy is such mind blowing stuff.

>>4174434
Grilled cod with sesame seeds

Fish is god's food OP. I had grilled cod and rice this evening and it was the nuts.

oh shit, it's canned tuna, a slice of white bread and mashed potato covered in gravy

>>4174319
This. The cheese looks like one of those plastic sheets of processed stuff.