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/ck/ - Food & Cooking

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>> No.9386488 [View]

>>9386456
I did have chicken broth in the soup. That plus the mushrooms and the cheese is enough protein for me.
>>9386076

>> No.9386440 [View]
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9386440

>>9386427
The soup tastes surprisingly good, but the mushrooms are a bit chewy. Still flavorful though. The quesadillas turned out great as expected. I feel a bit better about myself.

>> No.9386427 [View]
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9386427

>>9386392
Well, it's done. Could have been worse.

>> No.9386392 [View]
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9386392

>>9386378
Hnnnnggggg.

>> No.9386378 [View]
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9386378

>>9386355
Quesadilla layering:
>tortilla
>Mexican cheese
>sweet peppers
>Valentina hot sauce
>more cheese
>fold over

>> No.9386355 [View]
File: 2.61 MB, 4032x3024, image.jpg [View same] [iqdb] [saucenao] [google]
9386355

>>9386301
>kids
H-ha, I totally have those. Oh look the peppers are done!

>> No.9386346 [View]
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9386346

Peppers are getting done with black pepper and chili powder.

>> No.9386290 [View]
File: 2.18 MB, 4032x3024, image.jpg [View same] [iqdb] [saucenao] [google]
9386290

>>9386279
Lol okay. It actually is looking edible so that's good. Now I'll just sauté some of those sweet peppers and make quesadillas with them as filling while the soup simmers.

>> No.9386277 [View]
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9386277

>>9386259
Yeah I did fuck it up didn't I? Oh well. The rest should go off without a hitch. Speaking of, the mushrooms got some black pepper and are now going in.

>> No.9386241 [View]
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9386241

>>9386227
Looking good.

>> No.9386227 [View]
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9386227

>>9386200
No ones making you. I'm gonna sauté these in butter and hope for the best.

>> No.9386203 [View]
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9386203

>>9386198
They're kinda soggy desu.

>> No.9386198 [View]
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9386198

>>9386177
Adding some basalmic for acidity. Now about those mushrooms.

>> No.9386177 [View]
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9386177

>>9386170
Much like my life, this isn't quite turning out like I had hoped.

>> No.9386170 [View]
File: 1.61 MB, 4032x3024, IMG_1581.jpg [View same] [iqdb] [saucenao] [google]
9386170

>>9386142
Strained the juice out, which made my eyes burn with the fury of a thousand suns.

>> No.9386142 [View]
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9386142

>>9386131
Now it's pretty much paste, so that should help.

>> No.9386131 [View]
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9386131

>>9386123
Now to add further body to the soup, I'm gonna put some onion through the food processor and add that.

>> No.9386123 [View]
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9386123

>>9386119
>rustic

>> No.9386119 [View]
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9386119

>>9386113
Looks edible enough.

>> No.9386113 [View]
File: 1.44 MB, 4032x3024, IMG_1577.jpg [View same] [iqdb] [saucenao] [google]
9386113

>>9386084
Looks thin, so I'm glad I reserved that half-spoiled tomato. I think I can salvage it and have some tomato chunks in the soup.

>> No.9386084 [View]
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9386084

>>9386076
Now I'm chucking in the tomato stem and thyme. Supposedly the stem is the secret to a good, bright tomato flavor.

>> No.9386076 [View]
File: 2.03 MB, 4032x3024, IMG_1574.jpg [View same] [iqdb] [saucenao] [google]
9386076

>>9386055
Broth going in.

>> No.9386055 [View]
File: 1.87 MB, 4032x3024, image.jpg [View same] [iqdb] [saucenao] [google]
9386055

>>9386049
Here's the tomato, adding homemade chicken broth.

>> No.9386049 [View]
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9386049

>>9386020
I managed to get most of the seeds out with cheese cloth, but that was such a messy process I didn't get pictures, except of the aftermath. I think this is why campari aren't a common choice for soup and sauces.

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