/ck/ - Food & Cooking

>>5438151

Have a shooter.

Last week i asked for ideas re: building a sandwich around turkey bacon and anchovies. Now I've decided on garlic bread, mozzarella, grilled chicken and stewed tomatoes in addition to the first two ingredients. It almost feels complete, but I'm wondering if it needs another vegetable.

What do you think? And would you go an entirely different way with a sandwich built around turkey bacon and anchovies?

Folks, please add what crazy ridiculous food instruction pics you have, results & tips from what you've made, etc.

I'm inviting friends over for a christmas dinner next week. I've already decided on the first course and dessert, but I'm still searching for a main course.

The issue is however that I'm probably coming home at 6 pm, dinner should start between 7.30/8 pm and I need around 15 minutes to prepare the first course. Usually I wouldnt have a problem with making some kind of roast (chicken, beef, whatever) but I think that would take too long (or is it?).

So, my question would be: Do you guys have a suggestion what food to make for around 10 people that doesn't take longer than two hours, including preparation time?

Thanks already!

Picture not quite related.

i do :)

Can we get an evolution of tastes thread? Post the things you never liked, then grew to like as you aged, and now you love. Also post things you're trying to get in to at the moment.

I'll start: I was never big on vinegar or onions growing up. Now I think vinegar (all varieties) is one of the most versatile things I've ever eaten, and can take something from meh to extremely tasty. Even just a bag of salt 'n vinegar chips is the ultimate in convenient snacking.

Same with onions: now I realize how it should be an impossibility that these little bastards, cooked or raw, can add so much flavor to other foods.


Now, one thing I'm currently working on is horseradish in any variety. It's always been too strong to me, tasting almost like a crayon or marker, but the more I eat it in smaller doses (such as rubbed on roast beef or in a sauce) I'm starting to enjoy it more. Following this progression I'm guessing I'll love it one day.

>>4919785
There is a difference between looking good and actually eating it. And you don't have to eat the whole damn thing.
>>4919787
Ah that makes sense now.

Any more meat bread ideas like this one?

You made pic related?

Looking for some epic meal time -esque meals.

inb4 fucking unhealthy, I know. Culinary arts class is having us do a project where we cook the most unhealthy "comfort food", and I'm at a loss.

>>4309725

I'm finally back at home after two months of cheap student cooking in my uni halls.

I have time to cook, and money for ingredients.

Pic related.
What would you make if time and money were no object? (Okay, obviously truffles and caviar are out of the question, but expensive cuts of meat are back on the menu.) I've missed cooking so much...

bumpan