/ck/ - Food & Cooking

Unsauced pic

nice name, faggot

>>13415054
Got ducks in the oven, will post pics if anyone is interested

>>13415131
Yeah, pls post

doing a whole tenderloin, it's my favorite meal of the year. Not dinner time yet though

No pics, but I made a ham, broccoli and shells n cheese. Decided I wanted some childhood joy with a store bought spiral cut ham and boxed shells and cheese. 9/10

>>13415080
:(

>>13415054
>>13415131
Not him but also made duck, canard à l'orange. It was great but the meme value of a whole duck doesn't outweigh the inconvenience of disassembling an animal at a crowded dinner table.

My wife and I made a 7 course dinner for 8 (family dinner)

Amuse: shrimp cocktail
Starter: Vegetable soup
Meat course: Boeuf Bourguignon
Fish course: Salmon with dill-lemon sauce
Poultry course: Canard à l'orange
First dessert: Crème brûlée
Second dessert: Strawberry bavarois

>>13415311
Looks great. Don't know how to break a duck for eight people down though

>>13415321
me I mean

>>13415054
>mealy

you fucking what

>>13415321
It was one of multiple courses so it didn't have to be filling in itself. I carved the two breasts in half, rendering 4 pieces, two others got a leg plus part of the body, I took the two wings and my brother in law took great joy out of eating the rest off the carcass.

I had a t bone steak and three lobster tails and it was fuckin great.

>>13415311
>>13415160
Incoming

Just coming out of the l'oven. Also did duck l'orange. Will post details probably after supper. Merry Christmas errbody

>>13415311
That looks awesome btw. Protip: search youtube for carving peking duck. Then carve and serve that at the table. Duck is a motherfucker but when it hits, you and everybody are in for a treat

Been wanting to cook a duck l'orange for about a month and have the time off work. I've done turkeys but never chicken. Can I jump straight to duck without fucking it up?

>>13415467
Merry Christmas!

What recipe did you use for the sauce?

I did:

3 tbs of red wine vinegar with 60g of sugar, heat until caramelisation
stir in 100ml of orange juice and the zest of the three oranges used
keep stirring in duck fat/juice from the oven tray (strained) until desired taste is achieved
bind with corn starch

Shit is fucking tasty, I love these 'fancy' yet easy to make dishes

>>13415474
Thanks! I'll be sure to look into this. The carving was a fucking shitshow but no one really cared so it didn't matter. Would be great to fluently take it apart at the table though, serving a whole roasted animal is just very nice

>>13415489
Yes the roasting isn't hard at all. Just baste in its own fat every now and then. I also coated it with honey every half hour or so, which gives both taste and a nice sheen

Polish Christmas dinner. Ham, cheese and potato pierogies with sour cream, caramelized carrots, sweet potatoes, rye bread and butter. Rate my dinner.

>>13415490
Only thing with this recipe is that of course when you add the (cold) juice to the caramelising sugar it'll harden into a clump of basically hard candy. This doesn't matter, just keep heating and stirring and it'll dissolve after a short while.

Also I forgot to add that after some time (yet before adding the starch) you'll want to strain/sieve out the zest to get a nice smooth sauce. It won't really hurt if you leave it in but it won't look as smooth and velvety

>>13415499
Looks comfy.

>>13415499
>13415499
Wholesome Slav dinner/10

No carp though? I thought it was a tradition to keep it as a bathtub pet for

>>13415054
Made a glazed ham and a smoked Turkey.

I should have photographed. We ate turkey a week before, so our dinner was Bacalhau à Gomes de Sá without eggs.

>>13415311
>Second dessert: Strawberry bavarois
Are you fucking crazy? We're struggling to escape a CO2 holocaust and you're here having strawberries in december. Kys boomer.

>>13415538
Kek, gr8 b8

Also I don't believe my wife used fresh strawberries

Behemoth prime rib

I had an omelette at the hotel cantina this morning. Since then I've just slept and drank beer.
What's open at 6:30 Christmas night? I don't really want to go get McDonalds.

>>13415490
Yeah dude that's basically my same recipe for the orange sauce. Vinegar and sugar until brown. Then add stock and orange juice till reduced. You can add Grand Marnier, but I find a few dashes of angostura orange bitters serves even better. Then cornstarch to thicken.

Glad to have another duckster amongst us. Here's a vid I sorta followed.
https://m.youtube.com/watch?v=9dQapFcz9zo
Every duck has different meat and fat, so your results will vary, but it served 4 adults and 5 children and we still have some leftovers. I made 2 ducks btw.

>>13415686
Looks epic anon. How are you doing it?

>>13415340
>brother in law took great joy out of eating the rest off the carcass
I think he and I would get along well

I had a leg of lamb. No pics but it was pink and delicious.

>>13415686
Jeepers, mine in the prime rib thread is teeny tiny compared.

Vegan Christmas dinner

>>13415054
Chinks

Humiliate me

>>13415858
That looks like economy/cattle class airplane food.

>>13415865
it's traditional finnish christmas meal

>>13415865
That's some sad looking shit, even worse than American public school lunch meals. No wonder you Finns were taken over by the NAZIs.

>>13415872
That's some sad looking shit, even worse than American public school lunch meals. No wonder you Finns were taken over by the NAZIs.

>>13415858
Even our dinonuggets don't look that bad.
You should feel bad and shoot up a school.

>>13415734
Kek I forgot to mention the grand marnier. I added Cointreau bc of no GM anymore. Doesn't make a world of difference

>>13415904
Isn't that French?

>>13415908
Both are. They're both orange liquers so I guess they're interchangable

>>13415924
what is this

>>13415921
I like fortifiying that with rum or vodka

>>13415929
flank steak marinated in s.oy sauce, spiced vinegar, and cayenne.
dutch crunch chips. sea salt and vinegar flavour
roasted brocs

Asian-american Christmas lunch.

>>13415054
>>13415839
>>13415924
>>13415962
How do people eat undercooked vegetables. I don't understand how it's possible to enjoy vegetables that aren't mushy.

>>13415970
I like the crunch. is fresh

>>13415970
>considering that undercooked
vegetables are at their most nutrient-dense when they're brightly colored and still have some crunch. what's your definition of done? Green beans in a can?

>>13415970
The green beans were stirfried and mixed veggies roasted for hours. Hardly undercooked.

>>13415985
These are pretty good.
Blistered Green Beans with Garlic
https://www.bonappetit.com/recipe/blistered-green-beans-with-garlic

>>13415952
This is a cooking board, it would be retarded if you couldn't write soy.

>>13416009
Some mod or homosexual from san francisco was likely offended.

>>13415311
How do you get the Crème brûlée just right? I've tried that a few times and I suspect that it's just practice over and over until it's right and also a blow torch.

Maybe when trying Crème brûlée I need guinea pigs to test my weird creations out on. Girlfriends are good for that.

>>13415054
Mom fixed a sort of turkey curry stew. It was baste.

>>13415171
same

>>13415054
Fuck that meat looks good

>>13416569
It was very nice, yeah

>>13417405
who are (you)? I'm OP and (you) must be me except (I) didn't post this

>>13415522
gib me the ham

>>13415839
>carrot sticks
>used pink needles
>water based gravy
>mystery brown meat
>semen hockey pucks
What are these food?

>>13417510
Why don't you tell us about it in your latest blog you fucking faggot?

>>13417409
Who the fuck writes like that, are you from reddit or google?

>>13417510
I think the most used needles are found on California beaches, like lost angeles or frisco. Maybe some spare ccack rocks too.

>>13417510
Maybe san diego, cult heaven

>>13417524
>>13417546
>>13417547
Are three fuckin schizophrenic??
I’m asking what the fuck is in that vegan meal.
I have no idea what you fags are responding to.

>>13417411
It turned out better than I expected. I made the glaze out of apple juice, brown sugar, apricot preserves, honey, cinnamon and cloved.

>>13415522
>vintage corningware
Based grandma's house

>2 cranberry-orange roast chickens (after a 2-day brine)
>sweet potato casserole
>green bean casserole
>cranberry fig chutney
>giblet gravy
>fresh sourdough rolls from local bakery
>honey glazed ham
Served 6 and still have plenty leftover.
Sister made a cran-orange bundt cake for dessert.
First time I've hosted Christmas dinner and it turned out fantastic I think. The chicken was moist and flavorful. The butcher I buy from got goose the day after I ordered the chickens. I've always wanted goose but the Boomers would definitely turn up their noses. I hope to be alone next year since this year I've gone to parties and gatherings nonstop since November.
Despite all my effort, I fucking hate the holidays. Can't admit that to regular people though. Thanks for reading my blog.

>>13415054
Looks fucking good but you forgot the green beans brah.

>>13415054
Your mum is dry and full of mealy worms

>>13417686
Well she's dead so you're not wrong

>>13417677
Wow youre a grinch bro.

8lb prime rib. I didn't take pictures of any sides but I am happy with how it turned out. I rubbed it with dried mustard, salt, pepper, garlic powder and thyme which gave it a very nice crust. I think rosemary would have been good as well if I'd had some.

>>13417701
picture of the carving.

>>13417750
Bit thick, no?

>>13417759
Not really, it's tenderloin.

>>13415808
I was thinking the same thing

>>13415839
>frozen peas
Wow, you really went all out...

>>13417750

Looks good man. What's in the gravy?

>>13417768
Shallots, fresh thmye, kerrygold butter, about a cup of Bordeaux, and salt and pepper.

Roast was cooked at 500f for about 15 minutes, then lowered to 375f and wine was added, then left at 375f for 25 minutes.

Basted every 10 minutes or so.

>>13417768
>>13417772
I actually did 3 roasts, only one of them got the wine sauce though.

>>13417772

That sounds fantastic. Thanks.

>>13417724
how long and at what temp? did you sear? looks very nice and wholesome

>>13417772
only 40 mins total?

>>13417804
Yeah, 40-45 total cooking time.

I let them rest in the oven for another 10 minutes with the cooling fan on.

>>13417776
I want your oven

>>13417712
And that's a bad thing because...?
My family's full of narcissists who drag each other down. All I do is save face and then ignore them the rest of the time.

>>13417835
It's a Wolf from ~6 years ago.
I like it, but MSRP is stupid for Wolf stuff.

>>13415054
Who has turkey on Christmas? We have ham.

>>13417967
I agree. Ham for Christmas. Kind of a stick it to the Jews sort of thing. Turkey for Thanksgiving. Beef for new year's, lamb for Easter.

>>13417409
Don’t you see, Philip? I’m you.

Imagine being such a seasoning addicted coastie cuck that you hate a meat as perfect as turkey.

>>13418885
Go2bedKsenija

>>13417772
Baste with basedness

>>13417772
>about a cup of Bordeaux
>using burger units
Unbaste

>>13418922
I was also using F instead of C.

>>13418928
Unbaste and burgerpilled

The meat on the right is BBQ lamb

>>13415499
>Polish Grandmother would probably be making something similar if she was still alive. There would be a baked chicken, and boiled eggs, as well.

>>13415858
>There is literally no need to kick a man when he is obviously this down.

>>13415962
>Looks delicious.

>>13417259
>Digging the table cover.

>>13419077
post urs pussy

>>13415311
Can I come to your next christmas dinner? This sounds godly and the duck looks great.

>>13415970
>stupid child opines stupid opinions

you must be 18 years of age to post here.

>>13415054
I had ham.

>>13418922
Could be worse, could be merkel units.
>>13418885
Do you realize how stupid that comes across as, "coasties?" As opposed to what precisely?

>>13418885
You dumb shits are never precise about anything while throwing out words like "coasties." Please realize that you're stupid fucks.

>>13418885
Do realize that your inability to be precise about anything will keep you in some minimum wage union job for the rest of your life.

>>13415054

Smoked brisket, brussels sprouts au gratin, stuffing, and mashed taters.

>>13415499
Ham looks pretty tasty, mashed potates llok nice and the bread is tasty af
>>13415858
is that mole?
>>13415924
your broccoli is endgame
>>13415962
is that hungarian beef?
>>13417693
that fish looks delicious

>>13419903
It's kaw sach chrouk, a braised pork dish sans bamboo shoot and hard boiled egg

>>13415054
Over-cooked turkey breast is dry. Cooked properly it is moist if a little on the bland side. Well, bland compared to beef, pork and even a decent chicken. Turkey requires more careful cooking (like butting a lot of butter under the skin and keeping it breast side down for the first third of the cooking time for e.g.)

Also, the quality of the turkey makes a huge difference. I could afford to get an organic turkey last year and it was a lot more flavoursome and held onto its moisture more than the free-range one we had this year.

Some turkeys like some chickens seem to lack succulence. I've taken two chickens for example, same weight and cooked them exactly the same and one will hold its moisture and sometimes even be better tasting. It's not as though it's juices are being released in the tray and then evaporating from the heat. The juices aren't even being released in the first place like they normally would. I think it's just the factory farming methods/feed etc. that it's hit and miss with meat.

>>13415858
join us in the world of cooking, bro, you can do it

>>13421838
woooow, we all think you're really smart, well done anon

We did have turkey but started out with this amazing fish course:

- butter poached langoustine
- Thai haddock fishcake
- pan fried scallops
- smoked salmon roulades
- tuna steak with Cajun rub
- tuna steak with soy and ginger glaze
- caper and tomato salsa

Not pictured was a langoustine bisque