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/ck/ - Food & Cooking

File: 1011 KB, 1664x936, 0418181857_HDR.jpg [View same] [iqdb] [saucenao] [google]

Shitty cookalong thread: Volume 10 Anonymous Wed Apr 18 20:02:56 2018 No.10474277 [Reply] [Original]

There is no way this will come out good edition

The red mess is pickled fire roasted tomato, the shit circles is squid, the mushrooms are Oyster Mushrooms and the green pepper is Cubanella

>>	Anonymous Wed Apr 18 20:07:59 2018 No.10474310 File: 100 KB, 1024x768, 1487209847180.jpg [View same] [iqdb] [saucenao] [google] >>10474277 continue...

>>	Anonymous Wed Apr 18 20:13:51 2018 No.10474340 put cubanella up pooper

>>	Anonymous Wed Apr 18 20:17:44 2018 No.10474355 File: 9 KB, 222x251, 1.jpg [View same] [iqdb] [saucenao] [google] >>10474277 i have a bad feeling about this

>>	Anonymous Wed Apr 18 20:18:59 2018 No.10474362 cream cheese? why?

>>	Anonymous Wed Apr 18 20:23:35 2018 No.10474380 >>10474362 He might stuff it in the bell pepper or make a thick sauce maybe?

>>	Anonymous Wed Apr 18 20:24:53 2018 No.10474385 >>10474380 but with seafood as the protein?

Anonymous Wed Apr 18 20:27:59 2018 No.10474399
File: 3.83 MB, 4160x2340, 0418181923_HDR.jpg [View same] [iqdb] [saucenao] [google]

Dice up veggies and anchovies...and get ready to saute them in butter

Original pic didn't have shallot but it's on the cutting board

>>10474385
>but with seafood as the protein?
This is very experimental, yes seasfood as protein

>>	Anonymous Wed Apr 18 20:38:41 2018 No.10474460 File: 1.26 MB, 1664x936, 0418181932_HDR.jpg [View same] [iqdb] [saucenao] [google] Sautee in butter w/ creole seasoning and salt to taste ...I probably should have done them in some sort of order, but wasn't sure

>>	Anonymous Wed Apr 18 20:47:30 2018 No.10474507 File: 3.28 MB, 4160x2340, 0418181943a_HDR.jpg [View same] [iqdb] [saucenao] [google] Add Salmon and Squid and keep sauteing

>>	Anonymous Wed Apr 18 20:53:37 2018 No.10474539 File: 32 KB, 534x403, FB_IMG_1522743277921.jpg [View same] [iqdb] [saucenao] [google] >>10474507 Looks like a shitty mu gu gai pan.

>>	Anonymous Wed Apr 18 20:55:45 2018 No.10474552 File: 17 KB, 304x303, Gurrafe.jpg [View same] [iqdb] [saucenao] [google] >>10474507 >sauteing >overcrowding >no browning >chunks of carbon from the pan on your food

>>	Anonymous Wed Apr 18 20:56:28 2018 No.10474557 File: 1.14 MB, 1664x936, 0418181952_HDR.jpg [View same] [iqdb] [saucenao] [google] Add cream cheese to mixture

>>	Anonymous Wed Apr 18 20:58:38 2018 No.10474570 >>10474557 you will regret that.

>>	Anonymous Wed Apr 18 20:58:57 2018 No.10474572 >Shitty cookalong Well you're definitely living up to the title.

>>	Anonymous Wed Apr 18 20:59:57 2018 No.10474577 >>10474557 That was a mistake

>>	Anonymous Wed Apr 18 21:01:19 2018 No.10474582 File: 29 KB, 480x640, FB_IMG_1521029382436.jpg [View same] [iqdb] [saucenao] [google] >>10474557 > how to make a shitty meal even shittier > adds cream cheese > food still looks raw Is the pan even on?

>>	Anonymous Wed Apr 18 21:01:25 2018 No.10474583 >>10474557 Sweet. Who said flyover home cooks weren't creative?

Anonymous Wed Apr 18 21:06:03 2018 No.10474602
File: 1.25 MB, 1664x936, 0418182001_HDR.jpg [View same] [iqdb] [saucenao] [google]

>>10474552
>>10474582
It's a fish/seafood meal, I don't like them "blacked'...except with rice...pic related

Add a splash of white wine, let burn off and then "blacked.com" it with minnesota wild rice

>>	Anonymous Wed Apr 18 21:24:22 2018 No.10474693 File: 815 KB, 1200x1200, gag.jpg [View same] [iqdb] [saucenao] [google] >>10474602

>>	Anonymous Wed Apr 18 21:25:10 2018 No.10474700 >>10474602 Gore thread? Gore thread.

>>	Anonymous Wed Apr 18 21:26:09 2018 No.10474707 File: 1.08 MB, 1664x936, 0418182019_HDR.jpg [View same] [iqdb] [saucenao] [google] Stuff mixture into peppers >>10474693 >>10474700 lulz

>>	Anonymous Wed Apr 18 21:31:48 2018 No.10474731 >>10474707 I would hate to be your asshole in about 18 hours.

>>	Anonymous Wed Apr 18 21:38:51 2018 No.10474752 >>10474707 Your seafood is going to be overcooked as fuck

>>	Anonymous Wed Apr 18 21:53:56 2018 No.10474815 File: 1.03 MB, 1664x936, 0418182048_HDR.jpg [View same] [iqdb] [saucenao] [google] >>10474731 >>10474752 >>10474700 >>10474693 I think it came out good after roasting under broiler for a few min

>>	Anonymous Wed Apr 18 21:58:07 2018 No.10474833 File: 293 KB, 650x300, Editors-Pick-Desperate-Living.jpg [View same] [iqdb] [saucenao] [google] >>10474815

>>	Anonymous Wed Apr 18 21:58:33 2018 No.10474836 >>10474707 I knew it. Fucking knew you'd stuff it.

>>	Anonymous Wed Apr 18 22:09:41 2018 No.10474872 >>10474731 so being his asshole is your thing up till then?

>>	Anonymous Wed Apr 18 22:10:02 2018 No.10474875 >>10474815 shit, I'd try it

>>	Anonymous Wed Apr 18 22:15:07 2018 No.10474898 >>10474277 Fucking raw meat next to veggies. Kys faggot.

>>	Anonymous Wed Apr 18 22:15:26 2018 No.10474903 OP here, gonna be honest. It tasted like complete and utter shit, I got two bites in before I almost threw up.....I don't know what the fuck I was thinking

>>	Anonymous Wed Apr 18 22:25:36 2018 No.10474935 File: 468 KB, 2016x1512, Pork Yakisoba Plain 1.jpg [View same] [iqdb] [saucenao] [google] Made my best version of Yakisoba so far. I'm working on refining my recipes.

>>	Anonymous Wed Apr 18 22:26:56 2018 No.10474941 File: 548 KB, 2016x1512, Pork Yakisoba Tryhard fixins.jpg [View same] [iqdb] [saucenao] [google] >>10474935 Oh yeah and i added mayo, shichimi, and seaweed flakes to it. The mayo works.

>>	Anonymous Wed Apr 18 22:31:21 2018 No.10474953 >>10474941 w-w-wait you're not op what's going on >>10474815 it looks pretty bad op don't throw a bunch of stuff in a pan and mix.

>>	Anonymous Wed Apr 18 22:34:07 2018 No.10474964 File: 393 KB, 2016x1512, Pork Yakiudon 3.jpg [View same] [iqdb] [saucenao] [google] >>10474953 just posting my food in the thread.

>>	Anonymous Wed Apr 18 22:37:26 2018 No.10474981 File: 140 KB, 976x720, sipp it up nigga.jpg [View same] [iqdb] [saucenao] [google] >>10474964 Well it looks much better than op's food thanks man.

>>	Anonymous Wed Apr 18 22:37:27 2018 No.10474982 >>10474953 >it looks pretty bad op don't throw a bunch of stuff in a pan and mix. yeah, it was disgusting....When I do cookalongs, they are always experiments....20% success rate but I am so bored of cooking traditional style recipes

Anonymous Wed Apr 18 22:40:09 2018 No.10474991
File: 451 KB, 1891x1422, Bacon and Garlic Fried Rice 3.jpg [View same] [iqdb] [saucenao] [google]

>>10474981
thanks man, i've been working on perfecting Yakiudon, Yakisoba, and Fried Rice.
This is probably the best Fried Rice I've made. it's got a bit of dashi garlic butter in it.

Anonymous Wed Apr 18 22:42:15 2018 No.10475003

>>10474982
Get some cookbooks without recipes but techniques and different sciences to cooking like
salt,fat,acid ,heat
flour,water,salt,yeast
both are book titles btw
mastering the art of French cooking book
and uhhhhhhhhhHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHH
much more that I don't want to type up.

>>	Anonymous Wed Apr 18 22:46:34 2018 No.10475017 >>10474991 I love asian food and would like to cook more of it. do you feel like sharing your recipe(s)?

Anonymous Wed Apr 18 22:50:28 2018 No.10475034
File: 454 KB, 2016x1512, Bacon and Garlic Fried Rice YOLK BREAK.jpg [View same] [iqdb] [saucenao] [google]

>>10475017
i need to write em first.
I'll tell you whats in the garlic butter so you can try it some time. It's great when you add to fried rice right before it's done cooking

G.Butter
>Butter
>Crushed Garlic
>pinch of dashi powder
>dash of soy sauce.

Bacon fat was the primary cooking oil. but i did add a lil splash of chili oil after i added the rice.

>>	Anonymous Wed Apr 18 23:03:13 2018 No.10475083 >>10475034 thanks, and i'd look forward to the recipes if you feel like writing them up (or point me to a good one online) Never even heard of dashi powder. My wife and I cook Thai pretty frequently, but I'm guessing your stuff is more Japanese?

>>	Anonymous Thu Apr 19 00:38:12 2018 No.10475465 >>10475083 i make japanese style fried rice, because the other dishes i make are japanese. I also prefer the body of japanese short/medium grian over jasmine rice jasmine is a lil too fluffy whereas this stuff is very filling

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