/ck/ - Food & Cooking

Yucatan Shrimp

Spiced peach cheesecake from scratch. Doesn't look too appetizing here, but was delicious for the 4th of July from grandma's peach tree.

Rosemary butter steak (tenderloin), with street corn and salad.

Fish tacos with garlic slaw

>>12676198
why did u ruin the fish with all those weeds on top of it

Carrot cake with cream cheese frosting, made from scratch.

>>12676294
Eat your greens or you'll get bunged up

I even made these fuckers for a Bday party for weebs.

>>12676198
Looks tasty. I’d like to know how you made the sauce for the dish on the right.

>>12676342
Its broccoli and shitake mushrooms with green onion and minced garlic. Sauce was something i made earlier; soysauce, sugar, dash of vinegar, garlic, ginger, water, and starch. Heat it up and it becomes a really good sauce. Congeals when cold though, but just shake it and good to go

>>12676198
>tuna tataki but with plain fucking soy sauce
>>12676220
>huge amount of plain bread on the plate
>>12676252
>using a santoku style blade as a steak knife
>>12676291
>all this grease

7/10 good ideas and you have a grasp on presentation however I find some glaring flaws in your work. Try a much hotter pan for a shorter duration on your next tuna.

>>12676294
Also to really answer your question, they're peppercress microgreens. Truely I didn’t really like the flavor, but I was experimenting with different types of microgreens. Radish is best so far I think.

>>12676390
>soy sauce
Ponzu, but ok.
>much bread
Yucatan shrimp is swimming in butter sauce. No i didnt eat all the bread but its what thats for.
>santoku
I dont have steak knives. Never bought any.
>grease.
Its mayo/sourcream sauce? Like for street tacos? Maybe a little too much butter on the Tortilla when i cooked it?

Yea tuna vould have been more raw in the center i agree

Very best incoming! It doesn't look great but it's stir fry I made in 10 minutes with chicken garlic peppers and shitake mushrooms, and a soy sauce honey garlic blend and it was delicious :)

>>12676198
That looks really good anon. That beef & broccoli looks delicious.

>>12676422
Looks good. I would eat it. Needs a side green but that's just me lol.

>>12676413
Store bought ponzu? It's dark as shit, inky like soy.
For the taco, it's not just the sauce. The fish underneath and the tortilla both shimmer with grease.
You need to sharpen your knives too, the bruising on that cilantro (street corn) is releasing unpleasant polyphenol oxidases that make its flavor less fresh.

>>12676428
You think it is beef and broccoli, but I have tricked you. Its shitake mushrooms not beef. Similar flavors though.

>>12676436
Might be lighting. Ye its ponzu, the lime kind. Too much butter on the Tortilla.

Wait nigga, you're telling me that you can cut cilantro without bruising it? Like at all?

>>12676439
Fuck that's really convincing. I don't even like mushrooms but I would eat that, so I guess you win.

>>12676198
Wow. A non-paper plate. Congratulations! 10/10

>>12676446
lime ponzu?

>>12676456
Thanks fren.

>>12676308

microgreens and sprouts are dangerous as fuck to eat raw

>>12676478
I dunno, I grew them in my kitchen. Bought pic related and its actually pretty cool. Would recommend 10/10.

>>12676475
This one? I dunno I like it..

>>12676446
>Ye its ponzu, the lime kind
>lime ponzu
eh
Also yeah man, you have big obvious dark lines where you brought your knife down on the cilantro and bruised it instead of cutting through it. Your knives are too dull. Probably because you're using them on glass/porcelain dinner plates and shit.

>>12676512
Probably lol. But yea, they might need a sharpen I just hate pulling out the whetstones and shit.

>>12676495

yeah i am sure that you can totally smell the salmonella if it's there since you grew it yourself once. that makes you an expert in not dying 1 time.

>>12676381
Fuck YEAH, op. Do you find that the aromatics really help the sauce? I only ask because I made a special trip to an Asian market tonight for shaoxing wine, dark soy sauce, and sesame oil in an effort to replicate Chinese takeout. I added some sugar, beef stock, and cornstarch, and it DID make a really good sauce. I plan to make chicken and broccoli for dinner tomorrow, so stay tuned for that thread, or I’ll just post a few pics here.

>>12676220
I’d have toasted the bread, but shrimp in butter sauce makes shoe leather taste good. What all seasonings do you use for the sauce? Also, that nice, ripe avocado looks delicious.

>>12676231
Peaches and cheesecake are a natural pair. Care to run through your method? Also, what spices?

>>12676252
Elote is fucking great. What did you rub on there to make the cheese stick, something mayo-based? Looks like you used Cojita, right? How do you like your steak cooked? Also, the one anon does have a point, but is being a little nitpick-y. Solid constructive criticism, though. Invest in a steel, and wash, then thoroughly dry your soft herbs and greens before cutting them.

>>12676291
I fucking love fish tacos, but the sauce can make such a huge difference. Most are mayo/sour cream based, but I’m used to seeing a “Green” version featuring cilantro and lime, but yours looks like a “red” version with smoked chilies. How did it pair with the slaw? It looks like you used cornmeal to bread your fish pieces. Did you add anything interesting to the breading?


>>12676299
Better with a piping bag than I ever was, and I was responsible for desserts at a restaurant for like 5 years back in my cheffing days. How was said cake received? Was it for a special event?