/ck/ - Food & Cooking

>no pepper on the vegetables

too spicy for bongs eh?

>>11126338
Looks good OP, reminds me of mum’s cooking. Would demolish everything but peas, as I’m allergic

I made salted dark chocolate mousse and white chocolate and passionfruit mousse for my dnd group. Pic related is the dark chocolate one. Came out really nice, not too sweet, very fluffy. Didn’t get to taste the finished white choc mousse but friends said it was really sweet and fluffy, like eating flavoured air.

>>11126356
That's an awfully big serving of mousse. Can you eat all that sugar at once? Looks good btw

>>11126338
Congrats, would eat.
Not had a roast for a while, overdue for one.

>>11126364
Those are standard wine glasses, not as big as it looks. Each mousse came out to be around 300ish cals. It’s fluffed to hell and back, so it’s a lot less than it looks.

Most the boys ate 2 a piece. Girls had 1 each.

>>11126338
Why the FUCK is there no gravy on the potatoes and pud?

>>11126384
stay mad faggit

>>11126401
subhuman tier trash

>>11126379
>dnd group
>girls
You dun goofed.

>>11126450
Nah they’re the wives of two of the players. They go off and do haberdashery together while we play. It works out for everyone. But otherwise yea girls in game always ends in disaster.

Have a spinach and wasabi cheese omelette I made a few weeks back

>>11126457
Phew, was gonna say... Tried it once, never again.

Also, that omelette looks delicious.

>>11126338
I thought you bongs cooked your roast beef to dry as sawdust well done like this wanker >>11126401 but yours looks reasonable at medium. Wat gives?

>>11126490
I'm from vegas.

>>11126338
Where is the thick bisto gravy, where is the cauliflower, broccoli, cabbage and colemans mustard.

absolutely pleb teir, get out of my england

>>11126958
>fake gravy
neck yourself

>>11126969
>fake gravy
>not mixing the beef drippings in with the bisto

I bet your food tastes like flavourless poop, learn to cook foodlet, cant even season properly with pepper, lmao at ur life

>>11126958
>bisto
>thick
pick one. bisto is basically brown salty water.

And while you're at it, die in a fire for not making the gravy from scratch.

>>11126338
probably the burgers and iced tea I am eating right now

first meal that isn't a tv dinner for a while

This week end, outside with a wood fire and a cauldron.
curry of beef with peach and onions, and some semolina.

>>11126338
>no blacks
Is this a /gif/ meme that's leaking off board?

I made some delicious empanadas but I dont have a picture because I dont photograph my food like a goddamn woman

>>11127078
Y no plate?

>>11127829
No. We don't want blacks ruining the thread. It's not complicated.

>>11127078
>burgers
wheres the beef?

>>11127427
That is some interesting cutlery you got there. Where did you get those?

>>11126338
I made a deep dish pizza.

>>11127898
Any of these people who posted could be black, hell you could be black.

>>11128214
A terrifying prospect

I made this yesterday. Shrimp and grits. Ribs were the best food I cooked this month but I don't have a pic of those.

>>11127427
Gib recipe please

>>11128223
There's a leftover fish filet and some bacon in there too. Was very good.

>all these britbongs coming out of the woodworks

>>11126338
God I love Yorkshire pudding
I haven’t cooked anything noteworthy the past month

Grilled cheese on homemade bread.

Kinda sad that this is the best thing I cooked all month...

>>11128258
Looks great

>>11127917
I do medieval reenactement.
This (wootz) damas knife is a 13th century reproduction, made by my favourite cutler. (couteaux d'hier et d'aujourd'hui)

>>11128225
i can roughtly give you the recipe, but it was made with a lot of feeling. I just didn't have any modern tool. I can't tell you any precise measure.
- have a good fire, with a cauldron, a rack and pinion. You will have to set the height of the cauldron depending of the temperature you want
- cut the beef, onion and peaches.
- pour some olive oil in the cauldron, then the beef and the onions, full fire
- watch for the beef
- when half-coocked, remove the beef, keep the juice and onions and put the peaches + spices (here, i used safran + curry + pepper + i can't remember)
- raise the cauldron a little from the fire, in order to let it melt 10 minutes with less temperature.
- then pour the beef again, with a vinegar (usually, that's balsamic vinegar, but i had only xerxes wine vinegar this time). bring the cauldron closer to the fire.
- finish the cook of the beef, then raise the cauldron again. Let it simmer at least 30 minutes with a lid.
- just test from time to time until the beef become tender.

>>11130361
(i started with one kg of beef + 3 big onions + 5 peaches : i should use 6 peaches for a best balance)

>>11126338
The Yorkshire pudding looks great op

Not cooked but sandwiches were best desu

>>11126338
I made a soba pot. While it's an unchallenging dish, I got the garlic/ginger/cilantro/kelp ratio pretty much perfect and I ended up being very proud of myself.

>>11127078
Where the hell is your plate. A napkin or paper towel? And you people wonder why you have no gf

>>11126338
>no blacks

I posted anyways what are you gonna do about it white boi

made zucchini flower beignet, was absolutely delicious.

also tried the famous green tomato slice fried or beinget and it was terrible

>>11126401
>beef is dry as fuck
>and sliced with the grain
be better, anon

>>11126338
What the fuck is that gravy distribution

>>11126338
Baked beef and larded potatoes, one of the most disgusting dishes the bongs eat and that's saying something.

>>11126338
>no Masonic cube

>>11128223
I don't really know what this is but I think I would eat it and enjoy.

>>11126338
>best thing you've cooked in the last month is literally just an assortment of roasted ingredients
Nice job you fucking mong, try making something that requires an actual recipe next time.

>>11126338
This pretty girl

>>11135590
I can't explain why, but your potatoes look sinister

>>11135152
>the Kino of those fork scrapes enduring through the Bisto

>>11128223
Gibs recipe? Never heard of it. Look delicious though

>>11126347
>no pepper on the vegetables
Who puts pepper on vegetables?
You're meme-ing wrong son.

>>11128252
What kinda cheese? I like doing gouda with a little smoked ham

>>11136601
I put pepper on veggies. I put it on everything though and in high ratios.
When I eat sausage and kraut, I it's got a layer of black before I'm ready. Taters too.

>>11127427

nice photo