/ck/ - Food & Cooking

>>11098290
>nothing like drinking a sixer of luke warm pbr tall bows over the course of two hours with a back of franzia other than having a fucking cat rest it's mangy ass all over the cans first

>>11098290
Imagine the smell.

>>11098290
I want to lick Patti mmmnnMmm

>>11098298
pirating is theft

gonna do something chicken fried here im pretty sure

hey dickered boss
Does the cat stay up and watch or do you pose it there and it runs off

>>11098290
>pbr
>boxed chardonnay
You seriously remind me of me except for the fact that I don't really drink beer anymore after switching to white claw hard seltzer. If I drink more than a six pack of those though, I always follow it up with dirt cheap chardonnay.

>>11098548
all of the above but in a diff orders and Patti doesnt really run she waddles

>>11098572
Anon, I am the Chard'

patti a shit

yay dirty potatoes!\\

>>11098679
cringe and bluepilled

in my new apt i will make sink chicken, rip auntie fee i miss u

>>11098290
Patti's got that "It's 3AM, nigga!" look going on.

Perfect, fresh thread. Today I'm gonna make some chicken pot pies to bring to my wife's granny's house. She just got out of the rehab place and loves visitors.

First we roast the chicken. Take it out of the plastic, dry it off with some paper towels, salt it real good. Into the oven at 425.

Took about an hour and twenty. Roast until it's good and golden and the juices run clear. Can get technical with a meat thermometer if you want but mine has a busted probe and I haven't gotten around to replacing it.

Here's the chicken pulled off the bone. Let it rest for a few if you're doing this by hand, that way you don't melt your fingers off. Stick it in the fridge til later.

Next make the stock.

Chicken carcass
Onions, halved
Carrots, broken in half
Celery, broken in half
Head of garlic, halved
Whole black peppercorns
Bay leaves

Top off the pot with water, bring to boil, drop the heat and let it go as long as you have.

Note - use whatever you want in the stock. Extra veg, herbs, whatnot. Just don't add salt because we'll put it in later. They say start it with cold water, don't know if it's better than hot but I've always done it that way.

>>11098290
Type 'cook along' instead of 'cook-along', nobody ever searches the one with hyphen and that's why they keep making new cook along threads.

>>11099086
i highly support people making new cook along threads and also im lazy af

oy vey

shit was damn near illegal pls dont sonny

Time to make the crust. It's my grandmother's way, always lard.

3 C flour
1 C lard
1 t salt

Mix the flour and salt. Add the lard, and use your pastry blender to cut the fat into the flour. Alternatively, use two forks or your fingers.

When it comes to water, make sure it's cold and add only just enough to bring the dough to the "right" consistency. It can be tricky to know what this point is, but make enough pies and you'll get it. You want enough so there's not a ton of extra flour in the bowl, but not so much that it's one nice uniform mass. Pic related is where I stopped.

Turn it out onto the counter, form it gently into a ball, split it in half, flatten the halves into discs, wrap in plastic, then into the fridge until needed. Plastic wrap is the most infuriating thing in the kitchen for me.

Here's the stock after about four hours. Color is getting deeper, everything breaking down.

Stock strained. Nice color.

Added about 6 T of butter, then a couple carrots, onions, and celery stalks, all chopped. Salt and soften.

Added about 2/3 C flour to make a roux.

After cooking the roux for a few minutes I added in maybe six ladles of the stock from earlier, along with the chopped up chicken. Thickened real quick since the stock is still very hot. Salt and pepper. Adjusted seasoning and it's good to go.

I just want you to know that this thread is the only reason I return to 4chan, year after year.

Thank you Patti. Thank you

>>11100341
what do you do with all the food that gets strained out, throw it away?

>>11098290
Haven't been on /ck/ in about a year. Brought a big smile to my face to see that you're still posting.

>>11100523
The leftovers from stockmaking are pretty much worthless. It's just flavorless pasty mush. All the taste and the majority of the nutrition has been transferred to the stock itself.

>>11100523
If you live in the country, it's decent compost. Not loads of nutrients left, like >>11100561
said, but it'll get broken down all the same.

>>11100523
I gnaw down the little bits left over on the bones like a real nigglet, save the cartilage for chicken tsukune, and blend the deflavoured mushy veg to use as filler for something else. I rarely ever use skin in stock because I use it in other things. No edible food gets wasted in this house.

post more patti

Patti, why does your owner change his drink of choice so often?

Roll out your dough into the shape of Africa.

>>11100523
Yeah, I get rid of it. No compost pile, don't live in the country anymore.

Do a bad job at forming the dough to the dish as usual. Patch up any holes and stick the remaining dough in the fridge. I brushed the crust with butter to help it get golden. Might not even need it.

>>11100809
Dude, not even trying to be an ass here but how do you fuck up lining a dish with pie dough so badly? Please tell me you're wasted, right? This pic shows I'm not an expert, but it's still presentable.

>>11100809
Grandma's gonna disown you with a pie that ugly

Finished product. Ugly but good.

>>11100955
>>11100918
Yeah, it looks bad. Usually when I make these they're individual, but we had our floors redone and I have since lost my ramekins. So in a rush I dumped the filling into the big 13x9 without cutting the dough beforehand. Luckily her granny doesn't care about the presentation. Next time I'll have my dish ready to go first.

>>11098290

>>11098290
>Franzia Chardonnay
>Not drinking the superior Pinot grigio
Do you even boxed wine??

put dickered in your OP so i can find your threads easier

>>11101491
just search for fml it always comes up

>>11101102
Any new photos of this gato tots?

Also what's her name?

>>11101280
Nice trash cat, post more trash cat photos.

I made enchildas.

>>11101871
>black olives

To the gulag with you and the rest of the northwest and midwestern shits who do this nonsense

oh good another disgusting cat thread

>>11101877
That's the gf's half with mozzarella and black olives. Mine's cheddar and green chiles.

>>11101877
what's wrong with black olives?

>>11101891
oh good another faggot complaining about adorable animals

>>11100512
>>11100531
:)

>>11100702
gotta switch it up on dem boyz

>>11101080
the filling looked dank i bet its good, would be cozy if it was cold out

>>11101102
:3

>>11101280
i dont know shit about white wine but its p good, do you really have a garbage panda?

>>11101871
would rek that, what you use for a filling?

>>11101891
thats Mr. disgusting cat thread to you m8

this is an experiment with frozen dough pls no bully

>>11098729
>i will make sink chicken
now THIS is some content I want to see

I knew there was a reason I kept lurking these threads

You better fuckin' deliver OP

>>11101871
cheesy

>>11103518
>what you use for a filling?
Just beef and onion because stuffing cheese, spanish rice, chilis, and olives into them is more of a pain than anything. Ended up with spanish rice and refried beans on the side with Tapatio sprinkled on top.

>>11098290
My pan roasted chicken and potatoes

>>11106849

>>11098290
why has Patti looked pissed off in the past few threads?

>>11100651
Wtf I'm Nigerian?!

I made some pizza tonight, didn't look too sexy, crust was crisp at least. Half spinach and half pepperoni + spinach.

>>11107531
>compliment baiting

>>11099197
Is that a bur mixer?

>>11106858
Man you burnt whatever that stuff on the side is

>>11107734
Not sure what you mean anon, I'm just posting what I ate. People always ask for a crust shot. Thinking of doing a cold ferment dough.

An old man stopped by and asked if he could have my grass clippings for his garden. Gave me all these small tomatoes. Tomorrow I'm gonna make some sauce. I'll post ITT when I start it.

Homemade fries with sloppy joes.

>>11109720
I need to pay attention to which way I tilt my phone next time.

Gonna let these soak in cajun spices for a bit, idk if that makes a difference really or not because I add a little more when they're done.

Gonna boil them for 5ish min before draining, and throw them in the deep fryer for 4-7 minutes.

>>11109720
>>11109741
Nice. I love sloppy joes. Usually I'll make my own mix with some ketchup/tomato paste, worcestershire, spices, peppers if I have em.

got a few /ck/ related gifts, very excited, they look old but are almost unused

>>11109775
I have that exact pasta machine. It's perfect. I use it to make tagliatelli when I do bolognese. You gonna use it soon?

>>11109775
I'd love to try and make my own ravioli/pasta with these things. I plan on getting a pasta maker after I have enough spending money to justify it.

>>11109787
probably do something over the weekend

>>11109796
yeah ive been wanting one for a while, luckily my moms told old people she knows im looking for this stuff and they just donate it to me, very stoked

>>11109720
Finished meal

>>11110257
for beverage I'm having a rum and coke, I didn't feel like typing too much on my phone.

It's a nice nostalgic kinda meal. My family loves my fries. Shit my daughter ate a raw potato the other day, she loves fries, she's 1 1/2.

I see you guys liked my trash panda. His name's Jamal because he steals anything shiny :)
Jamal wishes you a good friday night.

>>11110295
Have a good night too Jamal.

>>11110295
Plus he's a coon.

>>11098290
I don't get how you manage to shell out enough make decent food and then when it comes to booze it's box wine and pbr

>>11110291
>Shit my daughter ate a raw potato the other day
Jesus Christ how Irish are you anon?

>>11110318
fuckin kek
>>11110295
goodnight Jamal. Nice pickled eggs.

>>11110295
More candid photos of Jamal please.

>>11110430
Me? Not so much, my wife is very irish, very pale. I'm mostly german descent. She has green eyes I have blue.

tell Patti i love her and she's great

>>11110295
good night Jamal

>>11101798
Officially it's lucy but we give her all sorts of nicknames.

>>11099051
cuz where is the BASTE
LOOK AT THIS SKIN

>>11098290
>>11098290
Patti's been hitting the wine pretty hard hasn't she?

>>11100341
good colour but there's a lot of debris in there anon

if you want to be really anal, you should be taking it out with a ladle and passing it through muslin or cheesecloth or even chux

>>11106849
this has made me so upset

>>11109775
I have the same pasta roller, gifted to me by my lovely grandmother

>>11111219
Yeah, I've gotta get me some cheesecloth for next time.

Kinda drunk, decided to put beer in an omellete. Looks grey from the beer and I fucked it up a bit. But tasty and fluffy. Also put salt, thyme, and white pepper

>>11111258
cuh get a nonstick pan
why would you put beer in there

>>11106860
pls respond are you abusing Patti, the /ck/at?

>>11098290
>>11111111

>>11110295
>>11110447

My negroes.

>>11111344

The innards.

>>11111274
I was playing on the idea of adding sparkling water to eggs. It made it fluffier and it tasted good. Just looked like shit. Also I'm drunk

Pan roast coming up because the one posted earlier made me upset enough to do my own

>>11111784
Reddy2go

>>11110885
Like what?

>>11111837
thanks for viewing, make sure to like rate and subscribe

>>11112021
please tell me you made a sauce

>>11112229
Of course. Cooked some eshies in the drippings and then deglazed it with chicken stock to make a basic jus

>>11112306

>>11112021
/subscribed
looks delicious

>>11112021
holy shit those potatoes HNNNNNGGGGHHHH

>>11112582
???

they're the worst thing in the pic, are you just a carb fiend or something

I love your kitter <3
this is my grandpa's kitty Marco

>>11114091
Nice pussy. Post more Marco the pussy. Is Marco bob tail?if bob t ail please open bob and show bonb

>>11112003
There's a scene in 50 first dates where the hawaiian cook calls adam sandler mr. peanut butter cups. A co worker kept saying it last month and I couldn't stop laughing at it.

So we call her peanut butter cups or "cups" for short. It's silly but it makes us laugh.

>>11113021
Are you retarded?

>>11114091
He's like wtf

>>11114482
CUTE
U
T
E

>>11114755

>>11114820
Hello there Mr Peanut Butter Cups

>>11114856
She's actually a girl so we leave out the mister but here she is again posing.

How does everyone on /ck/ have such cute pets?

>>11115188
It's just a coincidence.

Such a cute kitty

>>11098729
is your new place still in the ghetto OP?

>>11115535
not sure where it will be but most likely, prob not as ghetto as this place tho hopefully

>>11111382
Looks neat, what's the deal with the coloring? Is that changing the flavor?

Kangaroo burgers boys, pretty much first time burgers and I've always had a principal in cooking to least effort first, then mix up the steps
t. sliced onion shame

>>11115758
this looks like coconut covered shit thats been burned

>>11115758
work the meat more my dude. get some nice patties out of it and make sure you're cooking them low and slow if you aren't familiar with how to cook burgers

>>11098440
Buffalo Bayou glass.. I have a few of those. What area of Houston are you in? Probably an inner looper.

>>11115780
an impressive eye if you didn't just spot the solidified drips, which I'm sure you did
>>11115820
I lacked space and just wanted to eat, the meats a bit different to cow, more like cow texture and taste of chicken, but the first feeling you get is that it is one of the two that has gone rancid, hence me adding LOTS of stuff into the patty

I made pepperoni garlic fingers

Food looks okay. Fries look a bit burnt.

But seriously, PBR for drinking?

Get yourself some better beer, frienderino.

>>11116413
have you posted recipe for the gar' fing's on here?

>>11116620
In a previous thread, yeah.

OP are you a Jew?

>>11114882

>>11115695

It imparts the pickling juice flavor in to the egg.

>>11117318
>peanut butter tubs

>>11116413
looks dank m8

>>11115758
never had 'roo

>>11112021
good lookin chicken there

>>11104028
lol

>>11105523
sounds good, i usually just used pulled chicken or something

>>11106849
bretty gud

>>11106860
>>11111316
sometimes she wont take a good pic cuz giblet annoys her

>>11107531
looks really good m80

>>11107742
lol no its just a walmart brand immersion blender, very handy i dont regret getting it

>>11109687
those some damn nice looking tomatos, lucky

>>11110257
id rek that, never tried cheese on a sloopy joe before

>>11110295
:)

>>11110337
I have exquisite taste i guess?

>>11110447
>>11111344
>>11111382
kinda want to try a pickled egg now but it seems weird

>>11110862
k :)

>>11114091
lol that fellas seen some shit

>>11115877
gunspoint for now

>>11116650
nah

>>11120192
>lol
YOU BETTER FUCKING DELIVER

>>11098294
This made me lose my shit in the other thread, still did once again hahahaha thanks

just gonna dive in

making pasta, dough is so thick the mixer wasnt really doing it so had to knead by hand

doing to freeze half and see if that works, letting the other half rest

>>11119053
lol

>>11110295
Dino Tendies is that you?

if you make pasta id be interested in a recipe you like im just tryin bon apetite

i dont know what thickness i wanted so i did 2 batches to try out

making my cajun chicken pasta like i make in damn near every thread, just an easy way to gauge these nooders plus its dank

VS for Very Satisfactory

>>11121655
>>11121625
>>11121456
Looks awesome OP. Do you use your own blend of spices for the cajun seasoning? I've been trying some different variations, but they're all missing a certain je ne sais quoi. Would highly appreciate your blend, or brand if you use some pre-mixed version.

>>11114308
Sorry, I don't take many pictures at all :( he's a random stray that showed up one day, no bobtail.

>>11098290
patto the catto looks very content

>>11121655
Looks great. I had to all but give up heavy cream because it destroys my stomach. I usually dry rub my chicken with spices, grill and chop, then into the pasta. Looks like your new machine did you good.

I didn't see a SQT so I thought I would ask here (one of the more friendly threads). I dont know how to cook. I got drunk last night and made chilli. I thought it tasted spicy enough last night but now it doesn't. Would there be any downside to putting it back in a pot and letting it simmer with more habenaro in it? Will it get too dry?

>>11123346
It's pretty safe to add water and mix it in. It will heat up and evaporate.

>>11123346
that should work. you can always add water and simmer more to get it to the right consistency.

>>11123846
>>11123905
Hey thanks guys. I ended up just throwing some peppers in when I heated it up in the microwave. Tasted fine. I got plenty left though. I will do what you suggest tomorrow

>>11116413
Hnnggg

>>11098290
https://youtu.be/IPfLk70Qk8Y

>>11125493
GOON BAG

c: good vibes thread
make some quiche and hotdogs plus homemade relish

>>11098290
Am I the only person who doesn’t let my cat walk on countertops or tables that I prepare food or eat from?

I've always been a dog person but since I got a kitten I turned into a catfag in no time. I find them irresistibly adorable now. Patti is no exception, what a qt

leftovers and stuff from the freezer, was p decent

Been making eggs the Gordon Ramsay style lately, minus the creme fraiche. I have been thoroughly enjoying it. I wonder if I used some bacon fat instead of butter, maybe it would be even better. Not many tomatoes in the garden left sadly.

>>11126208
Damn, I could really go for some fried pork chops now. Looks awesome OP.

Making simple man food named seaman's stew. Super simple ingredients. Sear cow meat; I have outer filet though I understand a lower grade cut would work too. Had to take what was available cheaply, the nearest real butcher is a bit far and so on. But anyway, two or three pan batches, maybe I should bi-pan...

Prefrying beef.

Flouring station.

Last batch of beef and sauteeing the onions.

Meanwhile, i had chopped the carrots, the taters and the levanpolka plant. Time to start building layers.

Seasoned wit cayenne, black pepper, marjoram, bayleaves, hetbal salt an onion powder.

Pot came qeite full. It's filled with beer.

The pot is quite handy.

>>11098290
Lid opetation. Leaving it into oven.

>>11127136
Looks good so far. With a name like seaman's stew I was expecting seafood rather than beef.

>>11127984
Seamen, when on shore, will demand beef and lamb as the main course.

My friend passed out from exhaustion fom biking. I'm happy as cat, suffering from munchies and finishing a beer.

The stew's in fridge due this rude passing out incident.

It's pickled cucumber and pickled jalopeno slices. Zakuskibzakuski.

>>11125503
nice stove

gonna make a somewhat easy carbonara with the thinner pasta i made and see how it holds up, taking my time prepping and getting dickered

https://youtu.be/XyY7Yvx2PYA

also gonna brine this chicken thigh in about 50/50 pickle/'peno juice for around 24 hours and do a thing

Finally sober enough to eat properly.

>>11130492
24 hours sounds like too long to me. Especially for chicken.

>>11130500
it was recommended so im going to try it, but i do agree with you and ill prob only do it 20-22 hours which still seems long

>>11130498
looks hearty m8

:^(

>>11130797
AH FUCK
You'll do better next time
It's only slightly burnt, so you can still scrape off the burnt bits and it'll still taste great for the most part

https://youtu.be/raVyWCOA8-4

>>11130822
;^)

>>11099215
jesus christ, I love brussels sprouts
those look divine

>>11121035
CUTE

>>11130827
Looks delicious anon

>>11130825
qt kitty

>>11130827
Looks comfy af food that. Nice!

>>11121100
I thought that was an opossum.

>>11111488
>those last 4 digits
kek

>>11130827
looks wonderful

>>11111382
Been wanting to try some beet pickled eggs, recipe?

Just a quick shitty pizza in the toaster oven using leftover chili as the sauce today.
I always make sure to save a spoonful for this.

Had a half of a red pepper in my fridge for a few days. I decided to throw it together with some stuff. I roasted it then added a fried egg, turkey bacon bits, and cheese. Made for a solid breakfast.

>>11131835
Here's her opened up.

I also just ate the leftover turkey bacon bits.

>>11131514
i've got a plate just like that. nice

>>11131838
Damn son looks good

What do you do when you get dickered too much?

>>11133286
ask your mother

>>11133286
Throw up all over the new floors and fall asleep in it, but not before reciting entire episodes of The Sopranos and trying to lay the whole thing off on the fucking cat. I made a complete fool of myself, and pissed my wife off something awful. This was back in March, and in that time I haven't gotten nearly that drunk again. The most I do these days is a couple brass monkeys. In the span of one hour I drank a 12 of Killian's red, a 40 of King Cobra, the remainder of a bottle of expensive maple liqueur we brought back from VT, the majority of a large bottle of Rum Chata (fucking vile), and afterward I went and found a huge bottle of Jim Beam and just upended it. That's the last thing I remember. I never had a worse hangover in my life.

>>11131838
dank

made these a couple days ago after i failed a suicide attempt

never tried the smash burger meme but it tastes ok,

>>11135013
smash burgers are my fav style, i like to press em thin, glad you arent dead m8:)

>>11131835
>>11131838
that looks gnar' af would eat

>>11131514
never thought of using chili thats a good looking pizza tbf

gonna make some red chili flakes cuz im out, i got too many arbol chilis and i needs em

https://youtu.be/QrVl7mgVSg0

ya heard

im on some broke muhfugga shit right now so no bully im just pullin shit out of the freezer and makin moves

looks like arse, YOU CANT SEE THE FLAVORS OK

>>11135013
>can't post images
>can't cook
>can't suicide properly
so what is it like to fail at everything?

to be continued...

Guys I don't want to shit up the catalog and make a new thread for this, but could you tell me where to get pork belly and approximately how much it costs in the us? I don't think I've ever seen it in the grocery store.
I got a smoker and I want to try making bacon.

>>11136722
I buy it from a local place. Where are you in the US? If you're in Ohio I can recommend a place. I remember paying about $4/lb.

Other is spicy egg, bacon and cheese, other is BLT.

>>11136722
Asian markets here in the midsouth it's @ $3/lb.

>>11136363
>2.5 years old

>>11136309
brb trying again

>>11130850

making a pizza, first attempt at a normal style pizza on my Stone, I don't have a paddle thing so this will possibly backfire

>>11121160
Hey OP love these threads!
When i make pasta dough i make a royal pasta dough recipe.
12 Egg yolks
400g Strong bread flower (double 00)
75g Durum wheat semolina.

>>11139676
thx i will def look into that, i do like this pasta maker

makin some marinara, will can 2-3 jars cuz im a hoarder

used my blendy stick to get it smooth after this, i dont mess with no chunky 'nara

can anyone recommend a pastry board? i want to make doughs but my counter is no good.

wasnt impressed with the dough was a bit dry, probably my fault

reminded my of frozen pizza but better

>>11127984
Seamen have no teeth because of all that scurvy, hence why the meat was cooked to nearly pulp.

Oliver salad and also "allthethings" green salad plus rye bread.

>>11098290
So when are you gonna cook the cat?

>>11136782
good lookin sammy u got there

>>11140170
a gastro tray from a hospitality shop will do

>>11142869
didn’t think of that. thanks anon, will hopefully make some stuff soon to post.

>>11116413
id pay like $15 for this right now plus tip

>>11101871
downvote

>>11126208
>8th wonder
they have a fucken awesome setup. too bad their beer sucks. :(

I made a souffle cheesecake last week, pleased how it turned out

>>11109687
man, those look tasty.
I would probably just snack on them.

>>11146329
it is sideways :( sorry man.

>>11144449
Rude.

>>11116413
Fuckin' A, dude.

>>11146329
recipe?

some cajun stuffed peppers I made the other day

>>11146329
comfy

ribs soon

>>11151198
gotta get that silverskin off

>>11151201
add rub, wrap in foil, 275F oven for 3 hours, will finish under the broiler

my best pizza crust so far, 5th day cold ferment, but i didn't realize my pic was shit REEEE

>>11148295
thanks anon that one turned out pretty good too

>>11151935
This was the 4th day cold fermented dough

>>11098290
Will you do a cat a Twitter account?

>>11101871
Dude, thats not a real mexican enchiladas.
Stop bastard.
Learn to do a proper mexican enchilada. Enchiladas needs mole (mole sauce). Real cheese (dry cheese not your melted fake dairy cheese). Never gets black olives.
I used to admire you, now you are a stupid bastard from USA.

>>11136305
Do you really need sour cream and/or cream there?
Disgusting USAnon

>>11136700
No real tacos.
Why USAtards do this to real food?
Why do they like fake thing with no proper preparations like fresh corn soft tortillas? Also no cream, lettuce and tomato in our tacos.

>>11152407
Just using what I have anon. Tomatoes are at least from the garden. I have a soft spot for those nacho cheese hard shells.

>>11152510
Ok. At least you are honest. Buy why do you like more fake tacos made with so called hard shells (its a tostada it means that is a fried corn tortilla). But, why call that way? Sounds like a non sense word.
Anyway, you are being honest but I wont never accept it as a real mexican taco.

>>11148049
aw man
>>11149685
I used the one on justonecookbook

>>11152603
I wouldn't say I like them more, that's just what my girlfriend and I ate that night. We both highly enjoy the nacho cheese shells. I'll remember not to call them tacos next time since they are different.

>>11152622
Ok. Thanks, sincerely thanks for sharing this (to not called tacos in the near future). Its like a mexican saying that an american Apple pie (well take into account America is the whole continent and not your country but USA prefers to call itself like America and Americans) can be made in Mexico and not using your stapple ingredients and replacing them with whatever I have in hand (lets say replacing the Apple sauce with tamarind sauce just because its also Brown).
Thanks. Have a great day.

>>11121655
Fuck that looks good

>>11130827
feed me daddy

>>11121655
damn, outdid yourself mate

>>11125503
I really like quiche but haven't made it in years. I'll make some soon

>>11126208
love a fried porkchop, especially with apple sauce

>>11126564
that tomato looks great

>>11126607
>>11127062
>>11127087
>>11127154
can't tell if it is steamy in there or if you kept smoking and hot boxing the kitchen. I really like that pot

>>11128999
is there a sauce on there or do you just throw the toppings on bread? interesting...

>>11131514
interesting choice using the chili for the pizza, I'd like to try that

>>11131835
>>11131838
looks like a keto meal. I could see that being nice

>>11135013
suicide is for faggots, nice upsidedown burgers tho

>>11136305
looks great per usual, I'm interested in that sauce tho

>>11136700
diritos tacos?

>>11136782
nice sammy

>>11140182
yeah, looks a little dry.. maybe a bit over done? I'm sure it was still nice

>>11146329
fuck that looks great

>>11151946
I still haven't done the cast iron pizza thing. Definitely on my list. good shit

I made the Mississippi slow cooker roast I've heard a lot about.. have to admit it was really nice. I served on mashed potatoes but it was almost better the next day on yeast rolls as a sandwich

>>11152777
looks like shit while cooking though

>>11136363
hahahahahaha can you believe that Trumpf guy thinks he can win

I made my first stake, it turned out pretty bad. I reduced some balsamic on the fond, that helped give it some color and heal the pain.

making more nooders

had an egg with 2 yolks, im both excited and worried

also making chicken stock with some very meaty leg bones i saved, i have never done this before but im sure the only thing i need to add is som MSG

aint mad tbf

>>11151208
people ate them too quickly to take any proper pictures

spatchcocked chicken

roasted it in the pan with rainbow carrots (purple, orange, white), sweet potatoes, shallot, and red onions. It was fucking great. dat crispy skin; those glazed veggies after the stock was reduced on the stove

Preparing two granny pizzas for this evenings and tomorrow's delight.

I used semi-rough flour, but then again it's going to be baked in an electric oven in 200C on grate and paper because the previous recident wasnt decent enough leave a fitting oven pan behind, just 10 cm too wide version to fool the inspectors.

>>11155792
I think I brought in my A-game in kneading, so I was aiming to do so in the ingredientsing as well.

As you may already have spotted, there's the ketchup... Sorry, I've done all sorts of culinary experiments, but a proper pizza sauce has never been among them, I've always bullshitted it in some way, this time by using few very small spoonfuls of thai(?) chili garlic paste, strong stuff.

I'm using "Lidl" emmental cheese plus blue cheese, emmental in very moderately, ON THE BOTTOM, bitches, and blue on the top. The other ingredients are plenty of ham, a medium challot and a "medium" can of _crushed_ pineapple.

This turboed up pimeapple-pizza goes by name "julia" in most hairy-arm pizza-kebab shops, challot is optional. (If it had shrimp instead of challot, it'd be "Romeo" -figures.)

>>11155864
jesus christ stop

>>11155864
I spared some blue cheese for my morning sandwiches, all of it would have been too much.

Anyway, While that puppy was baking, your magic chef prepared the ingredients for anther pizza:

Plenty of green olives, momma's pickles, boutifully; the rest of the ham, was almost too much; bacon, onion rings and bigger portion of the emmental. I could have used some more, but this time putting it on the bottom was clearly a mistake, but I think I can live with that, we'll see.

>>11155904
Sorry, I meant this.

>>11155880
I can assure you this is the best damn pizza I've made in long time,

Use damn crushed pineapple and drain it well.

>>11155933
And sorry folks I'm cranky even if I'm baked. (Baking while baked - Yo dawg!) It's this start of the semester bullshit I should pick up immediately lest I get behind.

Anyway, the final product, as stated turned out okay, I can post a best close-up picture of the crust my potato phone can manage, if you are feeling cranky too :)

Almost had an oven accident while preparing the other pizza, as stated baked.

>>11155978
Like I said small spoonfuls of that thai(?) stuff and ketchup in sensible amounts.

>>11156023
Looked like this before the oven. You can see why I was worried I made the mistake this time by placing the emmental at the bottom. (Spoiler: everything turned out okay.) It works as pretty fine pizza cheese.

I'm going to take a break with the pizza, smoke a ciggy, read the backlog properly, maybe say something snarky while posting the last few pictures and aphorisms.

>>11155978
>>11156064
Are you German?

>>11098290
>cat next to the goddamn food
indoor pets are disgusting

>>11156093
Whatever you say, Mohammad.

>>11156158
>implying
>the cat fur/dandruff/spittle adds character to the dish
citycucks like to pretend they're superior and then turn around and do shit like this.

first of all I want to thank fml for just about the right amount of name-faggotry to keep up some culture on this thread. About only place here where I could really contribute without being eaten alive.

I'm /n/ native, we have the daily ride threads and various months old slow autism burners.

>>11156086
There's "Tomat ketchup - Tomaatti ketsuppi" legible in one of the pictures ;)

My camera is totally trash even if I have like 64 watts of fluorescent light in the room.

>>11156093
I actually fully agree, indoor life makes a cat and a humans depressed and passive :(

Just today saw a little red haired woman with two dogs half her size while coming home, other was a constantly barking shephard and and anther some curly haired variety, but just as big. Such people.

>>11155660
Mom used to do that but with roast, have also been meaning to...

>>11152777
As stated, my phone camera is just poo and doesn't take adequate pictures without ambient sunlight. The pot is a design icon from the 70s, by Sarpaneva.

Heh, gotta tell the story of how I got that pot. Grandpa had died and father plus my uncles decided to very amicably share the loot so to say from my grandparent's last house. This pot rolled from a general pile of junk (I think It was a shoe rack with small boxes and weft balls stuffed in it) when I kicked it. I'm so pleased I got that, it doesn't have the original handle and the enamel on the lid is worn out, but not cracked, the pot itself is just cast. I'm more happy that I got that coffee pot by the same guy visible in one of the images, and that thing was MINT and those are wanted. I took it just to spite some of my relatives :D

Even the second pizza "ate" the ingredients which were almost too much for it. Maybe little more emmental, but no can do, ran out.

>>11150211
Very comfy, I wish I had as good access to variety of peppers.

>>11139982
>>11140157
>>11140182
>>11140184
Some day I too am going to upgrade to the meme stone and learn to make proper round pizzas with properly seasoned sauce from reduced tomatoes. Ever, this is not today.

As stated, this is granny pizza, but this was way easier to cut compared to some roofing slates I have ended up with. Proper draining the overly wet ingredients is the key, and shallow platter or grate, doesn't really matter. Like I've used deep platter (which I referred as the oven pan earlier) but with overly moist ingredients and then have resorted to baking the ting too long in low heat to get rid of the moisture.

This time I did about 25 min in 200 C, maybe slightly hotter and slightly shorter time. Almost forgot them in the oven both times :D

The dough was made largely by eyeball, maybe 30cl of water initially plus dry yeast, 2 cl salt maybe, but just measured on the palm. I over-eyeballed the flour and ended up adding some hand dribbles of moisture, which increased the the dough volume so much I ended up make two thin pizzas rather than one thick, as usual, but I think this worked to my advantage in the end.

The dough kind of fell flat from overexpansion when I made the second pizza and it was even thinner, but still ended up thicker after oven. Odd.

>>11115758
if you have time, you should always pan fry the diced onion first before adding it to the mix
taste is 100 times better

>>11098372
NO!!!

>>11100512
true /ck/ op posts
all the love/10

>>11098290
Those Red Lobster biscuits are so based it's not even funny

>>11158192
They do come out pretty well. I bought them as an impulse buy once and wasn't disappointed.

>>11098290
hey kitter

>>11156363
yikes

>>11121655

>>11098290
>>11098290
+hnnngggh i wanna bleach that black moo momma in that music vid

>>11098294
Fuck off dog fucker

this 2 and a half year old pork shoulder still smells fresh so rubbin it down and throwing it in the slow cooker

Breakfast, tomatoes are delicious

>>11162147
Looks good OP, curious how it will taste. probably fine

>>11099051
juices running clear is a meme

>>11099074
I think the deal with cold water is so you aren't pulling water from your water heater which can be pretty disgusting in it.

was a bit big for the slowcooker but ya who cares lol

>>11152407
>getting this triggered over a picture of food
lmao

8 hours on low, very tender

>>11159891
>>11159852
>>11158400
:)

>>11158192
yeah its almost like there is no reason to go to redlobster ever again

>>11156363
I wasnt impressed with the stone but ill keep trying, i want NY style crust

>>11156278
yo /n/ was my board before this, used to do some pretty heavy riding back when we started Forever Shinkansen, been trying to kick up my riding lately but its so damn hot

>>11155660
dank

>>11153202
looks good m8

makin "carolina style" bbq sauce

tbf this stuff is really good, got a tangy kick

was good

k guys good thread catch ya on the flip ya heard son

https://youtu.be/Rk_sAHh9s08

>>11110257
>noodles, potatoes and bread

>>11098290
>shopping at Fiesta
What's it like to live in a bad neighborhood?

>>11152399
sour cream on that shit is great. why waste perfectly good digits to shit on cream?

>>11162250
i have those same plates