/ck/ - Food & Cooking

>>4670701

I would add stock and use only a tiny bit of wine (if at all). Also a little milk and not too much "salsa". And a bit of butter for the pasta before adding the sauce.

>>4670251

vegan white pudding
baked beans
seitan or tofu sausages
hash browns
müsli/cornflakes with soy or almond milk

>>4670474

this >>4670483, you pleb
>2013
>not making soffrito

Baguette, Vegetarian Coq au vin, ratatouillie.

I am confident about the rest but I don't know if the Baguette will turn out right. Biga turned looks good though.

sadly had no time. late lunch of currywurst with spicy rosemary potatoes.

dunno if I will eat again, going to meet some people in the old town, not sure if I will find something nice there.

>>4532519
I always go for the first pressing, why wait until everyone else had their fun with the olives?

fourth pressing? like that is going to be a party in your mouth! I don't think...

>>4525711
probably too obvious

based chili...

>>4525331
pleb, barbarian!

>implying romans didnt drink ice wine, wine wiht honey, wine with süssreserve and Conditum

godtier sowjet food:

blini

make small crepes with the same amount of salt as sugar (both kinda low, though) and fill with a ground meat(or tofu) and onion mixture

>>4496142
also add some cashews or peanuts

>>4495897
my recipe for firm tofu, fried:

1. cut tofu into cubes
2. marinade in soy sauce, chili, a little bit of vinegar, sesame oil, sugar and sherry or sake you can also add hoj sin sauce or other stirring sauce if you have it/like it
3. mix some flour with spices (four spices powder or garam masala)
4.coat marinated tofu with flour mixture
5.flash fry in olive or peanut oil until golden on all sides
6. reduce heat and add some onion, garlic and szechuan pepper
7.cool down with marinade or soy sauce, add some hoisin sauce and spring onions
8 serve with vegetables and or rice

the longer you marinade it, the better

>>4495897
my recipe for firm tofu, fried:

1. cut tofu into cubes
2. marinade in soy sauce, chili, a little bit of vinegar, sesame oil, sugar and sherry you can also add hoj sin sauce or other stirring sauce if you have it/like it
3. mix some flour with spices (four spices powder or garam masala)
4.coat marinaded tofu with flour mixture
5.flash fry in olive or peanut oil until golden on all sides
6. reduce heat and add some onion, garlic and szechuan pepper
7.cool down with marinade or soy sauce, add some hoisin sauce
8 serve

>>4491323
ah and they often added pork bones or little parts of pork

I found something interesting:

An ancient dish (Hallstatt Period) archaeologically proven to be eaten by people of that culture in germany. Something very similar is still eaten in parts of Austria, were it is known as "Ritschert".

Early Celts might have called it "Jewornio est Benai", ancient Germans "hirsijô undi baunoz" (both mean millet and beans)

1.soak some fava beans over night (100g)
2.cook 50g of peeled barley with thyme and bean greens until "half soft".
3.add 200 g of millet and the beans and cook until soft
4. add a little salt (more if you are rich enough) and add large amounts of onions and bear's leek.

eat with some wine, beer or mead

>>4490794
largely true but

>Romans definitely commented on Egyptians being quite small

most likely bergmann's rule. even today egyptians are only 5'7 as average height.

Consider that egypt was up to the middle ages one of the riches countries in eurasia due to its grain exports. Next to sicily it became "the grainary of the roman empire".

And damaged teeth etc. and other problems you described were common place among almost all ancient cultures (except for the more primitive ones who could afford to hunt a lot, like germanics/balts and some celts).

idea for an summerian dish:

lentil pudding (daal like) or chickpeas spiced with onions, garlic, lettuce and mustard. serve with barley cakes/flat bread (with onions) and dates

>>4475360
I know that feel


>tfw fingers smell of onion and garlic and you do Krav Maga and you start sweatin and your sweat smells like garlic

i never asked for this

Maruyasu

they have soy sauce that is fermented two times (Saishikomi), after tasting that dark fluid of blisss simple soy sauce will not hold up.

tastes especially good with sushi or rice in general

chinese sweeet pancakes (not self made tho, frozen) and currywurst.

going to cook indonesian later (gado gado and mie goreng or mie aceh, fried noodles anyway)

>>4447704
germany

>>4447937
sry I am absolutely tired right now, will answer your tomorrow/in a few hours. Cubes can be disolved in the tomatosauce or stock can be prepared seperately (i added some celery and let it stay for a while).

Ok were are finished.

Everyone was chuffed to bits, the only thing I didn't thought was perfect was the jollof, I used a little too little garlic and onions (I never cooked for six persons before and its difficult to use the right amounts of spices etc. when cooking so much food)

>>4447372
cool, thx!

any other recipes you wanna share?

btw what do you think of MEND?

>>4447343
the soup:
fry some onions or shallottes, garlic and ginger. add broth/stock. cook on medium heat for 10-20 minutes. In a mixing bowl, stir together tomato sauce, peanut and a few cups of your soup. Mix well and add everything to the pot.
Add some green veggies of your choice and cook for another 15 minutes. Add spices of your choice (In west africa they use a lot of thyme, nutmeg, pepper, cumin and curry powder). Garnish with crushed peanuts. Get some hotsauce on the table for further to seasoning, if wished. You can serve it over rice, with fufu or with bread.

The jollof rice:
again fry some onions, garlic and minced ginger. Add some tomatoes and stock and cook until you have a tomato sauce (or simply have ready made tomato sauce). Then add the rice to the stock/tomato sauce mix and cook it in that mix. When the rice is done add veggies of your choice (okra is nice), peas, maybe beans and, if you want, some meat that you cooked separately (using thyme and onions). Let everything simmer together for a while and season with similar spices as the soup. Adding coconut milk is also common.

Bananas:
cut into cubes or slices and fry in oil. serve hot, and, if wanted, with salt.

btw using maggie/knorr cubes for the stock is not unauthentic, albeit lazy.

What are you cooking today?

A friend celebrates his birthday and we are going to make a nigerian menu.

entree: tomatoe and groundnut soup with flatbread

main dish: jollof rice, spicy, with peas

desserte: fried banana

drinks: we are hoping to score some roselle juice, palm wine or african beer

this is the first time I am cooking african.