/ck/ - Food & Cooking

Cooking pork.

>>12669777

>>12669792

Nice. Is that just rendered fat or are you braising?

>>12669799

Also roasting veggies. Thank God for central air.

>>12669777
are you using heirloom carrots as mirepoix? seems excessive

Smoked these legs. The 3 in front have some Homemade BBQ sauce on them.

>>12669864

Carnival carrots fromy garden - I needed to get em used up.

Made an herb yogurt sauce for the veggies.

>>12669870

Looks fuckin delicious.

>>12669889
Thanks. They tasted great. Brined them for a few hours before smoking. Only issue I have is that I need to smoke them at around 275F for the skin to get crispy. But my Smoker has settings 200, 225, 250 and then skips to 300. So it's a pain in the ass to maintain the right temp. So I generally have to forgo a crispy skin out of fear of dry meat.
Still delicious though.

Veggies.

>>12669908

You have a whole outdoor setup or an indoor smoker? I've been thinking about getting the latter.

Soups coming along.

Grilling up some brats.

>>12669943

Love brats. Heat index is 110 here today so fuck outside. Hard explaining to my dog if he goes outside he'll die.

>>12669955
79 by me

Hotdogs.

>>12669955
I was camping this entire weekend in the heat. Grilling was a bitch

advil for dessert.

>>12669991

You have to be 18 to post here

Everything turned out good.

this shit

>>12670074

Cool gun. I'm not so interested in pistols but I want to get a .22 and a 20 gauge to start small game hunting.

I microwaved another meal prep of chicken and brown rice.

>>12670088
You should look into trapping. It's easy as hell to get a license and it doesn't matter if you're a felon and you can take out most of the critters with an air rifle. Nothing like some fresh squirrel stew.

I am not a convicted felon.

>>12669955
>>12669943
Wanted brats so bad today but too hot man

>>12670128

That could be cool too. I made friends with a farmer at the farmer's market who has like 400 wooded acres so I wanna get some squirrels.

its 100 degrees outside but I'm craving jambalaya

>>12670158
Do it! Make sure to cook them with potatoes and keep a strainer handy because their bones are tiny as fuck. I don't recommend anything but stew for them because of that. Also, skin em like taking off a sock, I'm sure there are youtube vids. A little tricky but you get the hang of it.

I am not a convicted felon.

>>12670163

I need to make jambalaya again. I built an outdoor kitchen at my old home and made it all the time.

>>12670385

>>12670176

I've seen those videos, plus my girlfriend used to be super into survival stuff so she's done it a thousand times. Spent a year and a half camping in the Northwoods of Wisconsin.

>>12670385
Looks pretty based but why the fuck are there coals burning in a bottom cinder block chamber? That just seems rather gauche and serving no purpose.

>>12669777

Red beans and rice..

>>12670600

It looks better once I get it out of the pot, toss it on top of some rice and garnish with some green onions. Also the lighting in my kitchen is shit.

>>12670608
Got a recipe for that?

>>12669777
Once I get off my ass and stop watching Columbo, I'll make some chile. I made a bunch of black beans yesterday to throw in.

>>12670588

That was a rocket stove so it connected up to where the dutch oven sat. Burn sticks in the bottom and the updraft makes a jet of flame for whatever is on top.

>>12670608
Mmm, looks the best!

I always serve toasted french bread, garlic bread when making red beans then put on some CSI: New Orleans. It puts me in a good mood.

First time making ribs. Gotta make or buy BBQ sauce with a stronger taste next time, but otherwise I was very happy with this.

>>12670608
looks gorgeous. Love red beans and rice

>>12670629

https://www.epicurious.com/recipes/food/views/royal-street-red-beans-51224230

I strongly suggest using a ham hock as it helps to thicken otherwise I've been told it ends up very soupy.

Chicken liver pate with some bread.

pan
nice and hot

buttah
in

olive oil
in

mushrooms
nice and thick

garlic powder
on

sweet paprika
on

soy sauce
on

lovely
byootiful

chicken?
done

and finish with fresh chives

simple
rustic
dinnah

>>12670712
I would suggest you give Bullseye and Jack Daniel's a try.

>>12670760
Don't think that's available in Finland, unless it's available in the imports section.

>>12670676
Hey dude, you're just the Rocket Man!
https://www.youtube.com/watch?v=A7PN8CyJqvM

>>12670735
moron speak, post filtered.

>>12670722
>>>12670629
>https://www.epicurious.com/recipes/food/views/royal-street-red-beans-51224230
>I strongly suggest using a ham hock as it helps to thicken otherwise I've been told it ends up very soupy.
Your version was watery not from lack of ham hock but slow cooker recipe. Slow cookers keep in all of the moisture, versus a natural reduction of the overall volume given time in a normal pot you'd be stirring from time to time opening the lid, and such.
This recipe was missing that first quick boil step or soaking step that had zero sodium involved. It was missing the later step of lovingly sweated trinity, so no browned flavors to start things off in a bit of rendered pork fat and final simmer in some good stock. This recipe had zero bell pepper. No thyme? No parsley? WTF put down the worchestershire. Also, no explanation to smash up some of the beans to thicken it, some people state about 40% of the beans overall need to be mashed.
So, yea, it's a cheat recipe and usually epicurious is spot on, but as you detected it was less than perfect, just didn't know why.
Go to the source of the best beans, Camelia brand and hunt around.
https://www.camelliabrand.com/recipes/new-orleans-style-red-beans-rice/
Also, can go to Times Picayune newspaper and find luscious articles and recipes from the beginning of time on all things Brennan or other chef secrets shared over the years.

>>12670819
> he doesn't grow his own beans

>>12670819
It's works for me since I live alone and this is the second time I've done this recipe. The first time I went by the letter and even used 'red beans' (assuming small dried red beans and not kidney beans) as the recipe clearly states. That version left a tremendous amount to be desired. I've still got two ham hocks left that are chilling (literally) in the freezer so I'll probably make it again at least twice this summer maybe changing things up (ie: bell pepper, searing the sausage first).

>>12670819
So for all of what you wrote you're just advertising websites and brands. That's pretty lame d00d.
Be precise if you're capable, what precisely is different than Camelia or Goya? You also forgot to mention sorting the beans for debris and little rocks. I've gotten four over twenty years from various brands, it's better to sort them then have someone chomp down on one and break a tooth, especially a girlfriend.

>>12670057
>>12669936
>>12669926
What phone/camera do you use? These pics look great.

>>12670848
Bacon grease is always good.

>>12670813
here's a cover that's even better
https://youtu.be/WdAyO1_0noM

>>12670873
Good one fellow anon!

Last night's dinner. Trout, cauliflower mash, broccoli, asparagus

looks gross desu

>>12670856

Google Pixel 3a. Same camera as the 1k dollar flagship with a little less processing power for like 400 bucks.

>>12670856

But yeah, it takes great pictures.

>>12670942
How do you make badass fish? Sometimes mine comes out too dryish but when i seal cook it with butter inside foil with the vegtables and everything it still comes out a little weird. Is it better to pan fry or to bake fish like that?

>>12671255
Pat dry fish, top with dried parsley, oregano, salt. In a large pan olive oil on high heat. Once oil is fragrant and smoking slightly add fish skin side up 3 minutes, flip 1 minute skin side down. Transfer fish into second dish, place in 200 degree oven to keep warm. In pan add good amount of butter, a lot of garlic (think I used almost a whole bulb), saute 2 to 3 minutes, add couple tablespoons of fresh lemon juice, white wine or white wine vinegar, about a cup. Reduce by about half, add back fish to pan (skin side down) and add another pat of butter. Spoon sauce over fish, serve immediately. The filets I buy are generally on the thin side so keep your cooking time minimal and pan very hot. I use a cast iron because that's the biggest pan I have and I usually buy 4, but cook 2 filets.

https://www.bonappetit.com/recipe/lentil-nicoise-salad

I made this for dinner tonight. Cooked the lentils in my Instantpot with onion and garlic, used raw fennel and kalamata olives. I also added roasted carrots because I needed to get rid of my carrots. It was my first time cooking asparagus and boiled eggs, both turned out very good. It was also the first time that I made lentils that I fully enjoyed. The carrots added a sweetness that I think the dish needed.

>>12672101
Didn't take a picture but it looked like this without tomatoes.

>>12669936
Outdoor. I use a small pellet smoker. I love it.

>>12670712
I made my own bbq sauce for the first time last week. Super worth it.

eating some cold middle easterny leftovers right now

boneless lamb roast with pomegranite mollases, sumac, cumin, chilli powder

cauliflower roasted with ras el hanout, chilli powder, and olive oil, then tossed in yogourt with lemon juice, zest, garlic, and parsley

rice cooked in homemade stock, then tossed with saffron, walnuts, caramalysed carrots, garlic and parsley

pretty gud

>>12672989
That lamb looks pretty good, wouldeat/10.
Made chicken stir fry with noodles. Pretty regular dish, although i like changing up the components. Last time i used chicken thighs, that's my favorite so far, while I dont like using pork for it at all.

>>12672989
That looks amazing anon

>>12669777
larb

>>12672989
please date me

>>12674938
fuck yeah
i love laarb
have you got the toasted rice powder though?

Just cooked this roast chicken dinner real quick. Is very good.

WTF cooking board has actual cookers. Your food looks delicious, anons, and this thread is win.

>>12678503
Whats that on the left on top of the peas, next to the potatoes?

>>12678503
>gravy on literally everything
why do europoors do this?

>>12679102
>UK
>euro
Nah.

>>12679094
Sage and onion stuffing balls

I am searing split chicken breasts and then making a mustard pan sauce.

>>12679102
Most people don't, I'm just weird and love gravy.

>>12678503
Hearty comfort food. Strange your chicken gravy from the pan drippings comes out so much darker than mine. I use a 50/50 stock and cream for the liquid so maybe the cream lightens it.

Made pasta pesto with chicken and hella onion and red onion, and some habanero sauce.

>>12679199
I don't use cream so I'd say you're right.

Had some leftovers to get rid of, so I made some pasta with spicy tuna-tomato sauce.

>>12669777
Post recipe my man

Making Hyderabadi lamb shanks with local meat. Smells so fucking good.

foood

>>12669777
nothin but heat baby

>>12681233
Ojousama I never knew you had an affinity for spiciness
Is it Meiling's Sichuan food?

>>12681253
I'll tell you a story about ants climbing a tree sometime if I survive her cooking

>>12669777
Microwaved a mini-burrito (chicken) with some leftover pasta sauce, taco seasoning, hot sauce and shredded cheese.

Also a large salad made of spinach, roasted chicken breast, a breaded chicken cutlet, dollop of sour cream because i ran out of greek yogurt, lots of balsamic vinegar, some olive oil, squeeze of lime and plenty of black pepper.

good looking food boys I'm proud of you. wish I cooked tonight, those takeout wings are starting to fight back. but man this was a great thread

>>12680801
Hot diggidy, that looks breddy good

>>12669777
Tomorrow I donate plasma cus Im broke. So this high in iron paired with iron absorption enhancers as i pseudo-understand the science dinner means whoever gets my plasma is gonna have a good day.

>>12669777
Where is it going? Are you so boring that even your food walks out on you?

>>12669926
Carrots are fucking burnt but I'd still eat

>>12670074
That fork and knife combo is the best thing going on in this pic

Nothing says 'early stage paranoia, losing control over my life's as much as these two items next to a gun.

>>12670074
I really hope this is cornbread


>>12670101
You disgust me

>>12670074
It doesn't look like a single thing on that plate has been eaten, but the cutlery is lain to signify that the diner is finished with the meal. Makes sense, actually.

>>12681686
Those aren't carrots, retard. They're obviously zucchini.

>>12670608
Still looks like diarrhea, you're just bad at presentation/fotography like all of us

Still I'd eat. Beans and rice are always nice.

>>12670733
Fuck yeah bru 10/10

>>12674068
Good Presentation

>>12679102
Brits aren't European. Bratensoße goes on Klöße und Braten, sonst nichts. Verstanden?

>>12681693
Nigga what? I think you mean they're obviously sweet potatoes, is that what you wanted to say? Because clearly the zucchini is next to something orange.. I thought the same, but some poster mentioned homegrown carrots.

>>12680389

>>12681686

Sweet potatoes. They didn't actually taste burnt, somehow.

>>12669777
which le creuset is that

and I cooked up 1lb of hamburger and made burger patties on the cast iron. dropped one of them into my nong shim spicy ramen and had a good sweat. chased it with beers. that's all I've had all day.

also holy shit are people on ck actually cooking now? i thought this place was all about fast food.

>>12681824
It is. We only ever cook to save money to spend on our next fast food binge.

>>12681821

Lodge 8 quart.

newbie to cooking here, i'm starting to make soup nowadays since with my work schedule it's easy to bulkcook, but how can i make it more creamy? or a little bit more thicker? usually it just stays thin even if i keep it on the stove for a while

>>12680801
Meat falling off the bone now. Cooking sauce down. People weren't kidding when they said lamb shanks were fatty af.

>>12682235
Fuck forgot pic.

Please be gentle, i rarely cook.

>>12682235
Lamb in general is fatty af, but that's what makes it great. I remember roasting lamb breast and the resulting fat served me for months. I turned it into everything I could think of.

>>12669777
Meth

>>12670389
Soupy and burnt, looks like shit desu

>>12682417
Yeah I'll probably reserve a lot of this sauce for another dish. I think I'd die of cholesterol if I ate this all in a few servings.

>>12682369
That is one cluttered plate. Need the money shot of the steak/hamburger thing to tell how good it is.

Cooked a bunch of compltely2 unrelated food. Wasn't even hungry tbqh.

Chorizo chili cheese fries
Shrimp Etouffe
Vegetable Chow Mein

>>12682558
looks really good desu, but why would you cook 3 different dishes i can only think about the washing up that you gotta do now

OP here, doin breakfast.

>>12682616
CLEAN WHILE YOU COOK

>>12683273

Uh oh, doin an omelette in a cast iron. I must be an absolute madlad.

>>12683282

It's fine.

https://youtu.be/xsiFzr2BPIE

>>12683291

Pan after a 5 second paper towel wipe down.

>>12683297

>>12669777
Made orange duck earlier. Pretty damn tasty.

>>12683304
looks good nonetheless
>>12683331
fuck that looks nice. good job on the glaze

>>12681276
welp I made some buffalo chicken salad with my leftover wings. made a nice breakfast but I forgot how shitty pulling chicken wings are. I saved the bleu cheese dressing and the leftover sauce and just mixed it together, wa la. worked out a bit better than I thought it would.

>>12683516
a little too much sauce but I was trying to use up all that was leftover.

>>12683304
That not an omelette.

>>12683682

Scrambled eggs rather. Don't know why I said omelette.

>>12683282
thats not an omelette retard

>>12669777

Making trailer trash chicken and dumplings in the slow cooker.

>>12669777
Recipe? Looks delicious.

>>12681812
What book is this?

Saffron and shroom risotto.

>>12684350
>shroom
DUDE

>>12684350
That's like $30 of saffron on there

>>12684391
Yeah. I have two boxes full of them. Brought these bad boys from Iran.

>>12684452
Jesus

>>12684330

Salt, Fat, Acid, Heat

>>12684532
She's the shit. Bon appetite test kicthen is awesome in general.

>>12670760
>>12670785
best BBQ sauce ive ever had.
>7 dates, chopped
>1/2 cup/4 oz blueberries, more if you like
>6 oz tomato paste
>1 cup/8 oz water
>2 tablespoons vinegar of your choice
>1 tablespoon butter
>1 teaspoon dijon mustard
>1 teaspoon garlic powder
>1 teaspoon onion powder
>1/2 teaspoon black pepper
>1/2 teaspoon paprika
>2 teaspoons salt
>1/2 cayenne
mix all together in a pot and put to low boil for 10 mins. once done put in a food processor and mix to a sauce. you can always add or take away what you like or make a little more spicy.

>>12671079
Oh shit, I literally just bought one of those. I hear it does low-light shots spectatularly. Soup anon, did you already have a broth has a base and were just heating everything together to combine? It seemed a shame to have such beautiful chicken and then to cook it in the soup that way.

>>12684452
for a rich bitch you have a pretty filthy kitchen

>>12671255
It depends if it still has skin or not. No skin = nonstick pan or broiled. Skin = oven safe pan. Put skin side down in your pan on the range and over medium to medium high cook the fish until you start to see color change on top, then pop it into the oven and broil it to finish. Alternatively baste to finish. I would recommend that method for salmon and trout. For shit like cod, consider poaching. For catfish or panfish, bread and fry or put into a stew.

Here's a tip for trout: if you saute onions and apples with some coriander, ginger, and garlic, it will pair excellently. If you have cheap white wine you can put a splash in.

>>12682102
flour and heavy creme?

Was last nights dinner, todays lunch.
Grilled pork chops. Pepper and salted, let sit for few hours.
Cauliflower rice with some left over red peppers and cheese added.

>>12682102
Yeah, you have basically three options. Add in starch (flour is probably the go to here, but potatoes are sometimes used). Option 2 for actual creamy you add heavy whipping cream. The best option though is when making your broth/base you use enough bones that when it's cooled it becomes solidified from the gelatin. That will give your soup depth, though it will still visually seem "thin" when heated up.

>>12684655

I used home made chicken stock, seared the chicken, cooked down the mirepoix, then put it all together.

>>12670074
Progun?

>>12684716
looks like shit
I'd eat the fuck out of that

>>12684305
he already posted it faggot

>>12684750
he dead

>>12670385
Love that set up. I'll do something similar when I'm done with apartment life.

>>12670608
Damn, that looks good.

>>12670057

Odd looking soup. Is it just like chicken soup?

What's the creamy sauce on the veggies?

Made a burger with gouda and jalapeno today, 2days ago the same burger but with american cheese. Just to see the dif taste

No pics, but dinner was just chicken thighs, mexican rice, refried beans, and corn.

>>12682558

Looks great. You use oven roasted potatoes instead of a deep fryer? I like that.

>>12683331

Damn nice glaze, recipe for the duck and sauce?

>>12679102
burger here, also not poor, gravy is a sauce and sauce makes everything better

wife made hamburger, 2 patties, mustard, onion, tomato, american cheese, and iceberg lettuce as the bun. its actually quite good, the lettuce crunch is more pronounced, less hidden, really helps it. were going carb free (im cheating dont tell her). its fun.

persian stew

>>12685073
Dont say that

>>12684452
How much was that?

>go to /ck/
>hopes not high
>original content wtf
>fuck yes /ck/ still best board

I made keema matar and did some of my own variations for the first time. I'm pretty happy it was excellent.

Yesterday I made spaghetti bolognese , nothing too fancy.
Heat wave is back tho so I'm thinking about making stuff without my oven. Maybe i could grill some schaschlik on the balcony, any other ideas for hot days ?

>>12685998
Is that picture of the bolognese you made? Because you're making it very poorly. Shouldn't be able to see the mirepoix once it's done so you definitely didn't simmer it long enough. And it shouldn't be all watery looking. It should be like a thick paste.

>>12686008
Yeah I'll ask you next time how i should prefer my meal, seems like you have some great absolute taste right there

>>12686019
>anon cooks something poorly
>gets called out on it
>"b-but that's just the way I like it hurrr"

Every fucking time. I'm telling you how to prefer you. I'm telling you that you're making bolognese like a retard and that you could have a finished product that is objectively 10x better if you fucking tried as all

>>12686029
Excuse me, that second sentence was pure autism. I'm not telling you how to prefer your food*

>>12684350
please give recipe

>>12685998
That looks tasty. Did you use a pre-made bolognese sauce?

>>12686223
No made it from scratch but with shortcuts. As foodautist-anon already mentioned i didnt simmer it as long as some prefer, but that simply wasnt an option yesterday. Love eating it with a heap of chopped parsley from my balcony, but the recent heat has dried off half of it

>>12686019
>>12686029
>>12686030
kek fucking obliterated. yes that bolognese looks like shit. you should have called it beef and vegetable spaghetti cause that's all it is. I grew up italian, made bolognese myself, and ate bolognese while in italy, and that looks like some olive garden puke. sorry to shit on you but you're a bitch

>>12684672
I just don't give a fuck when I am cooking at my parents' home. I am on vacation there and I don't respect my parents because I am an edgy asshole.

>>12685651
These were gifts from an Iranian friend but I would assume it's about 150-250 usd per box.

>>12686209
I assume you don't know how to make basic risotto so I'll give you the full instructions.
>get a pan full of chicken stock, put some dried mushrooms of your choice in a bowl of stock, keep the remaining stock
>roast rice in olive oil until it becomes sort of translucent
>add in a bit of stock, little by little, add stock every time the rice absorbs almost all the water, cover with lid
>add saffron, the color and flavor will spread evenly on its own
>when you're almost done (rice is not too hard), add the mushroom-chicken stock mix
>panfry the mushrooms with butter
>when the rice is ready (semi-soaked), add a shitton of parmesan and some butter
>top it with mushrooms
That's it.

>>12686401
To extend this anon: wine is also a good liquid for risotto. You can also saute onion before the rice, etc etc. Really versatile blank slate for whatever the fuck you want to jam in or top it with. Also can't be done with regular rice, you need a high-starch short-grain variety selected for stuff like risotto like arborio (or the other ones which are apparently better).

>>12686416
Oh crap, I have forgotten the wine part. Well I didn't have wine with me yesterday so I added a bit of Calvados, which gives a nice little fruity perfume.
And yes, I used arborio but I thought it was common knowledge.

>>12686418
>And yes, I used arborio but I thought it was common knowledge
Not to a man who has never made risotto. Another thing to mention is that wetness of the final product is left to personal taste. Seems you like yours a bit more dry, while I like mine a bit runnier and saucier.

>>12686424
to bump this thread
when I was in italy I had risotto a couple times and the rice was very al dente, here it would be considered undercooked. it was the blurred line between crunchy and soft. took me off guard but it was very good, and hard to replicate at home

>>12688129
As an american who cooks a fair amount of risotto I definitely cook it to where there's no crunchiness. I start tasting @ 20 minutes and usually it's still crunchy and from your description of "in between crunchy and soft" I probably end up going another 5 minutes. I usually use 4 cups stock to 1 cup rice, sometimes a little more stock. Rice being crunchy is a no go for me.

>>12688685
it was strange though. it wasn't exactly crunchy... just a little harder than normal. wish I wasnt so hammered the whole time or I'd remember the food better

Steak for me.

>>12669777
chicken pot pie

>>12669777
Did a pork rib loin last night and just as I started the bbq a huge windstorm picked up and it started raining like crazy. Ended up rushing it a bit and it turned out disappointing and slightly too dry. Pic related.

>>12669777
Chicken katsu with homemade sauce, rice, and Wild Turkey. Good and simple meal for my day off.

>>12690393
Forgot pic

>>12685211
what did you prefer

>>12670074
hood morning no typo