/ck/ - Food & Cooking

>>3849489
That was nice.

Nah, I don't think they suck at all. From what I've seen in the past ones. I haven't seen the latest stuff though, so I can't accurately comment on that. I think it's awesome that the whole thing has still been going on. Great idea to engage the board.

Just ate pic related. Someone told me to try steaming broccoli so I just did. Pretty good. The lentils w/ spinach are from 2 days ago, reheated now. It's ricotta under the olives.

The counter top is looking rough, isn't it. I'll sand it all down to restain and varnish this winter when I can open the windows and doors.

>>3849395
Yeah, and I have been influenced by a very close friend who is from over there, so it makes sense.

It was actually just in the past month that I tried kalamata olives for the first time. Really loving them.

Banana bread from another perspective.

>>3849360
Cool, hah. Soy sauce and the noodles still have the water on them when I mix them in. There's paprika there too. Someone told me to use Oyster sauce as well, but I just haven't bought any. Lately, I eat it with a few spoons of that popular chili garlic sauce with the green lid.

I used to make tostadas a lot. Can't really see the beans in this photo because of how much stuff I put on top but they are there. I made the cheese with cow milk, and there it is.

>>3849319
Oh and the oven was at it's max temp. which is 550f. It probably drops alot during my tampering like when spraying water, but what can I do. Typical rising times. I wouldn't consider myself someone to take advice on bread from, heh. I suppose the results were never terrible though.

I hope this isn't an abomination to Asians everywhere, but this is my lets-call-it-a-stir-fry that I eat occasionally. Rice noodles and a variety of other identifiable things.

Also made these cheesy bread sticks and tomato sauce a while back. Always the same bread method.

>>3849285
I can't seem to get bread loaves the way I want them. I don't know if I'm asking too much of my cheap oven, but I would like to get results like that FuckFlour baker who comes here sometimes.

Best I've done is like this pic. Was not very recent though.

It's just standard flour, yeast, salt and a little sugar for the yeast. Dissolve the yeast in warm/hot sugar water to activate. Slowly stir in flour until you have a firm, wet dough that can be kneaded. Rise. Shape. Rise. Bake. I sprayed it with water a few times to get the crust surface like that.

Info like that?

>>3849249
Actually I live in Texas. haha.

Making ravioli. Sorry but the plating photo turned out really terrible, so I'll leave it out.

The filling is a mixture of walnuts, gorgonzola and olive oil. May sound strange. Looks strange too, huh. Great flavor for those who do like that kind of cheese.

Here was the making of that pasta in >>3848381
Though the tool used to cut the strips isn't pictured. Just some handheld thing with 7 little disks I roll across the dough sheet.

>>3848561
>>3849216

I think it may be growing thinner, yeah. But it's still good and it does save some money, as well as being interesting to observe. That said, it's worth a try. The plant reached over a foot high and I ate half of it a few days ago.

This one was unusual. I saw a Thai woman make it on youtube once when I was searching for grilled eggplant ideas. I had some left over sauce so I tried it. The bread didn't brown at all, haha. I made it the day before with 50/50 whole wheat/white flour. It was the first use of the George Foreman grill my mom had stuck in storage at her place.

Since it's bumped back up, I'll resume a bit.

>>3849188
Check on the panzarotti, thanks.
The stuff I made the bread crumbs stick with was just a mixture of flour and water. I happened to use whole wheat so that's why it's brown. I stock like 6 varieties of flour here, so I alternate the usages.

Can't help but say thanks for compliments, guys.
I'll post some more pics. This avocado was pretty much perfect, so I couldn't help but shoot it. Sorry to the no-cilantro bros, 'cause this has it!

I'm going to sleep my bros, but here is another food pic for you. Not a very nice pic, but still... a food pic.

This probably looks weird, but it's a savory/salty pie (best I know to describe a non-sweet pie). Chickpea flour mixed with water to make a filling for this pie. In here is spaghetti squash, sweet potato and zucchini. Poppy seeds too. I didn't make this one. It was a good friend visiting my home. This good friend made this one. I liked it pretty well though. Cheers, bros.

>>3848506
>mentioned before

Sorry, no.

I was thinking back to long ago. I don't know why.

Another image:

Potato chips I crisped up in the fucking microwave (no shit). I may have posted this image last year or so, but hey take it seriously because I'm not shitting you. It is what I just said it is.

Here's some of the banana bread mentioned before.

This one isn't really about cooking, but hell I want to show you guys because it's awesome. I put the last bit of my green onion from the store into some earth and it grows like crazy. It pretty much continues to multiply like in this pic I show here. Cool stuff, really. I recommend all of you give it a go.

>>3848468
I'm just using an entry level DSLR. ...Canon 450D.
Mostly just for fun. I plan to truly invest further some day. Just kind of shooting for fun right now.

Salad shot: Bam!

Some fresh flounder cooked up with kalamata olives, pine nuts and parsley.

Ever made some mozz sticks?

>>3848420
That was nice of you to say.

Thank you.

I tried to make some kind of pizza pocket thing. panzerotti perhaps?

Had a nice result, but not as crispy as I would have liked it to be.

>>3848387
Thank you. No one ever seems to give a fuck though, huh? haha. Ahhh well.

You love the smell of those onions cooking up.

Not much cooking here. I did cook the black beans up though, and used them in this -kind of- salad. Taco/nacho salad, it seems.

Not much cooking here. I did cook the black beans up though, and used them in this -kind of- salad. Taco/nacho salad, it seems.