/ck/ - Food & Cooking

He's the cabbage and bacon.

>>13694563
Beef stew.

>>13694569
Looks like beef glue.

>>13694563
Hash with fried egg.

>>13694573
I'd still eat it though. Some salt, some pepper, and a little water.

Here's my Christmas Prime Rib.

>>13694573
I like it thicc, sue me.

Boring ol' spaghetti.

>>13694563
Red beans and rice.

>>13694563
Cottage pie and glazed carrots.

>>13694569
My nigga

Last one for now. Sausage, bean, and broccoli ragout.

pierogis

>>13694574
It looks like something I would like, but those potatoes could do with some browning.

These are centre of strip loin medallions, the fat is all beef fat from the trimmings.

>>13694608
Absolutely agree but I had just fucked up my lidded nonstick pan and tried something different in my stainless steel. It had great flavor but the texture left something to be desired.

>>13694604
I don't even know what a ragout is proper, but I like broccoli.
>>13694608
And here are the medallions with some caramelised mashed garlic.

>>13694601
would eat this with you on a hot date anon

>>13694616
It definitely looks like it.
>>13694601
>>13694569
I made some beef soup a while ago. Looks lame, but it was delicious. :3

>>13694616
What would you do differently next time?

>>13694617
It's essentially a highly seasoned stewed meat dish with vegetables. I got the recipe from Jacques Pepin. There was another ragout recipe of his I tried that used bacon, onions, and potatoes, but it didn't turn out nearly so well.

>>13694617
Those look tasty. Would happily eat with roasted potatoes and a beer.

>>13694632
Use more oil to let them fry better rather than trying to braise in a little stock. I wanted to try more tender potatoes but used a little too much liquid so it almost formed a gravy with the starch.

>>13694639
I see, that's what it is.

This is how we usually eat them

They were pretty good. I would like to be able to cook on the grill directly with the charcoal, but the grill is basically just rust unless I take a brass scouring pad, and hot oil to it. I found it on the side of the street, soooooo, I can't complain much.
>>13694642
I've done similar things, but those ended up in catastrophe. Have you ever had potatoes that are cooked, but still have that raw taste to them? Yeah, that was one of my worst food blunders.

>>13694569
look like you dropped some potatoes in there by aaccidnet

spinach malfati with oven baked chicken thigh.

>>13694617
is that a waffle fry on top of the steak?

made this french apple cake last year v. good, used about twice the apples and rum though
https://www.onceuponachef.com/recipes/french-apple-cake.html

>>13694563
Eh...I’ve made a lot of stuff this week. Gumbo, broccoli rabe and sausage rolls, shrimp fried rice. Today it’s easy mode. Burger, avocado, a few fries.

>>13694697
knife gore...

>>13694726
oh yeah I also added sliced almonds on top
really great with vanilla ice cream

>>13694719
>And here are the medallions with some caramelised mashed garlic.
>>13694726
The cake looks tasty, but I've never been a big fan of apples or other fruits baked in cakes.
>>13694717
Malfati is just small egg things?>>13694742
I hate that bun because he's ugly. :U
>>13694744
What about the knives?

>>13694709
>potatoes are in stew by accident
Daboo?

>>13694717
>malfatti
I had to look that up. Seems... interesting?

>>13694742
How do you make your sausage rolls? I've wanted to try but have been intimidated by using puff pastry.

>>13694563
Made banh mi last week. It was pretty good, but I think it was missing something flavor-wise. Probably because I skipped out on adding lemongrass to the pork marinade. I'll be making more this weekend but maybe tweaking that marinade a little, will post pics if this thread is still up.

>>13694782
When you use the lemongrass, smash the bottom part with the back of your knife and remove some of the more fibrous outer bits, then chop fine. You'll get even more of that unique flavor when you marinade.

Made an extra cheesy(low moisture mozzarella, Colby Jack, and real parmesan) Canadian bacon, dry sauteed mushrooms, and olives pizza.
I know the crust looks like shit, but it's a nice crunchy thin crust.

>>13694813
Looks tasty. Not a fan of Canadian bacon but I'd eat the hell out of that.

I've worked at hardees and made almost the entire menu over time. Also McD's and a couple other places.

this my fav food picture I ever took. It was schnitzel with a ground mustard cream gravy & mushrooms.

>>13694879
That looks like a very well-made schnitzel, good job.

just baked some bread

Homemade blueberry jam
Sirloin steak and homemade mac
Salmon and coleslaw
Cultured cream
Pizza(sauce and dough)

That's about it this week. I write more now so cooking is lessened.

Making a frittata tonight.

>>13694879
That looks nice, I would enjoy a good schnitzel. The only ones I have are the cheap ones at the Metro because they taste fine and are only 2.00 a piece.

>>13694907

Looks decent. Here's a scoring tip for the baguettes though.

>>13695291
Holy moly, when I make "frittata" I have like eggs potatoes, finely diced roasted red pepper, and cheese. What are the liquids on the side?

>>13695303
Wait, those aren't related to the frittata, ignore this.
>>13695291

This is a Japanese inspired "curry" I made.
It's a beef stew with a little milk, and sweetened with a bit of apples. It's delicious.

Posted it in another thread earlier, but I made cinnamon rolls this morning; experimented with a blueberry and coconut cream topping, was pretty good.

>>13695303

Far left is just tea I'm drinking while cooking.

Big boi is in the oven.

>>13695309
I saw that, link recipe for topping? Or at least the basis for it?

Made some coconut shrimp tonight. Served with homemade hummus, homemade crackers and boiled potatoes

>>13695291
>>13695310
>buying ingredients specifically for a frittata
You obviously have no idea what a frittata is for, do you?

>>13695302
hmm, thanks, never knew it mattered that much, i'm only a novice baker

>>13695316
I used 1/2 cup of melted/ cooled coconut cream and 1/3 cup of homemade blueberry sauce I had leftover from a cheesecake recipe.
Recipe for blueberry sauce:
-3 cups of blueberries (I used frozen)
-2 tablespoons of sugar
-1 tablespoon cornstarch
- juice of 1 lemon
- 2 1/2 tablespoons of water
Mix lemon juice, sugar, water and cornstarch together on medoum heat until the mixture starts to bubble. Once its bubbling, add the blueberries and cook for about 10-12 minutes. Take off heat and let cool.

>>13695324

First off, the only thing I didn't have on hand was the zucchini. Secondly, the point of a frittata is to be delicious, which this will be.

Almost done.

>>13695319
I don't even like shrimp, but my love of coconut makes me want these so badly. Good job, anon.

>>13695339
>https://kitchenproject.com/history/Fritatta/index.htm
>One interesting thing about Frittata is that you won't find it on many menus in Italy according to the website Dellalo.
>My chef friend Peter Pizzati of Italian decent said her Italian grandmother never formally made a Frittata, it was something you would throw together with leftovers if for instance you had a bad hangover or a snack.
>It is not something that would be considered formal fare.

>>13695352

This isn't formal fare you dolt. It's something that was easy to make and comprised almost wholly of ingredients I had on hand. Stop being so dense.

>>13694563
Copied a recipe from a webm thread here
Turned out p good thx guys

>>13695310
Yes, I realized that... u_u
>>13695309
I don't like cinnamon buns, or blueberry, but it looks nice. It wasn't an odd combination of flavors?

>>13695352
Of course it's an italyfag that's completely up their own ass about food. Holy fuck when will you idiots get the fuck over yourselves. Worse than the goddamn french by far.

>>13695364

Looks good, anon. What is it exactly?

>>13695372
No, actually tasted quite nice, was very surprised. Was too tired to go out and buy stuff for the cream cheese topping, so I improvised.

>>13694608
>>13694697
>>13694617
I think you needed more oil.

>>13695397
https://m.youtube.com/watch?v=i-yMnPdCv5M
>tasty
It's so good. Use chicken, beef or pork doesn't matter

>>13695397
Not him, but looks like an attempt at a teriyaki chicken.

>>13694617
How did you make the mashed garlic? Do you literally just roast and smash?

>>13695428

That's exactly what I was thinking it was. I've been wanting to use pork belly recently and Milk Street just put out a pork and kimchi soup.

>>13695435
Not him, but yep. Cut the top off, roast in the oven (they sell little terra cotta pots that are great for it), then squeeze it out of the paper. You can serve it directly on meats, spread it onto buttered bread and then broil, mix into mashed potatoes, or combine with butter and herbs for a compound butter.

Caesar Salad, with crumbed schnitzel, really fucking easy

Burgers, I keep fucking up the patty thickness and they're too soft after cooking. Going to recombine the remaining patties and roll the down to 1cm thick

>>13695444
Another reason toaster ovens are based. You can do the same thing without heating up your whole house, which is a real thing in the south.

>>13694605
did you bake those? they look weird. no offence!

>>13695377
the italians are up their own asses

>>13695454
not toasted bun. madness

roasted up a hand of pork

>>13695597
then did apricots colbert as an experiment

>>13695600
poached apricots stuffed with rice pudding, breaded and deep fried

box of madeleines for a friend's bday

burns supper

bubble and squeak with cold cuts for lunch

>>13695611
Haggis and????

what is that

made my christmas turkey into a cylinder

>>13695625
clapshot - neeps and tatties mixed together.

tried to make a vagina out of puff pastry for a friend

>>13695329
Thanks, you're a bro. I'm doing this shit, that doesn't seem much different from a peach topping I did.

>>13695496
Fair enough. That's outside my experience so I wouldn't know, but I trust your recommendation.

>>13695600
>>13695603
Super interesting, I've never even heard of that. What are your thoughts on the flavor?

>>13695628
>>13695637
This is depressing as fuck, anon

>>13695514
Yea, they turned really dark because I brushed some butter on them, but they weren't burned

>>13695650
the flavour itself is great, recipe in the larousse calls for an apricot sauce made with kirsch which adds some complexity to it or you could add some sort of booze to the poaching liquor. i flavoured the rice pudding with cardamom. it's nice hot and fresh out of the fryer but eating it cold or reheated the breading is a bit tough so i would try a more delicate coating next time

quiche and herring

beef cheek ravioli with chicken liver and mushroom

salad nicoise on very rainy day

roast pork two ways

brochettes with white asparagus, artichokes and hollandaise

brandade and ratatouille

>>13695435
I fried it in the beef fat there, or I just fry it in oil until it gets soft, and a nice golden color on the outside, then I mash it with a fork and use it as a steak topping. It's really good.
>>13695424
It's fine, it's fine. Fat is flavor as they say, and that's just the fat from the beef.
>>13695444
I've honestly never roasted garlic.
>>13695454
What I usually do is make them about 1.5 cm, BUT make it thinner around the centre, not make the center thinner, but like a ring of thinner meat in a circle around a slightly bulging centre. It takes some practice, but it has worked for me. I don't know how to explain with words...
>>13695597
I have no idea what that is, but I would like some of that crispy looking whatever that is.
>>13695713
Now there's a combination of things.
>>13695742
My mother used to eat artichokes. I only eat them in artichoke asiago dip. I've been interested in eating thistles though, so maybe I'll try some artichokes too.

>>13694726
>>13694748
Just made this same exact thing yesterday. I did 2, one without the rum and added honey to the top after baking. Its really fuckin tasty,

>>13695706
looks tasty

>>13695418
I see, I see. I wouldn't expect coconut, cinnamon, and blueberry to marry well.

Here is a chicken soup I made because I like soups.

>>13694563

What does the baking soda do? Never heard of that technique

I made some pretzels a couple days ago with a beer cheese sauce. They're pretty good.
>>13697599
Alkaline mixtures speed up the Maillard reaction, which is responsible for browning. It's why pretzels are dipped in lye water. Baking soda isn't as strong, but should have a similar effect on the potatoes I guess.

>>13694563
Made this for valentines day, easy, quick and a panty dropper.
Just make sure you get in there before the braps start.

>>13695732
sad thing is, you ate all that by yourself.

>>13697676
wtf am i looking at, pajeet?

>>13697710
If I was a pajeet nobody would care.
It's just chicken tikka masala.
Marinade chicken in yoghurt and spices, grill or broil it, fry up some onions and garlic, add crushed tomaters and coconut milk and simmer the chicken in it.

Also made some Naan.

I cook this shit every time a chick comes over and it gets me laid every time.

Substitute chicken for chickpeas if you are dealing with vegetarian arthoes - still good!

>>13697658
How much baking soda vs water are we talking about here?

>>13697851
I dunno, I used a couple tablespoons to a litre or so. I just sprinkled it in. Apparently the acid in the potatoes makes the outside get that weird leathery skin texture. If you use some baking soda it neutralizes the acid, and the boiling helps moisture leave the potato. I wouldn't say it speeds up the browning because these potatoes still took me like 45+ minutes of baking, but they certainly were very crispy, like you could hear the crunch when you bit into them, or cut them in half, and most of them were moist in the middle.

>>13697877
At 400°F

>>13697851
Oh, and you have to kind of fuck up the outside of the potatoes by either tossing them in the oil, or by tossing them around in the strainer, just a little, enough to get a bit of mashed potato looking stuff on the outside of each piece.

Dry aged 28+ days ribeye seasoned with a little rosemary, garlic, salt and pepper.
Parmigiana Regiano tagliatelle Alfredo with broccoli.

>>13694563
feels good when you call me general

>>13694759
>>13694761
Malfatti are similar to gnocchi, the only difference is they're made with ricotta and spinach. They're very delicious and nutritious.

>>13694759
>>13694761
Malfatti are similar to gnocchi, the only difference is they're made with ricotta and spinach. They're very delicious and nutritious.

This is an inside shot of one.

>>13695628
bruh

>>13695454
Just take a 100g (or quarter pound if you absolutely have to be retarded), form it into a ball, put it into the hot pan and then smash it flat with a heavy spatula.
>B-but wont you press de jooses out???
No, you wont. This is the proper way to make a burger.
Salt the top, flip fairly quickly and put cheese on it.
SPEAKING OF
What the fuck kind of cheese are you using, cause whatever it is, it looks wrong.
Use cheddar if you stupidly are too proud to use american "cheese", which is best.
Also, how about you slice your onions not thicker than your meat?
Thin slices bro. Same for the fucking tomatoes.
Also, slice the tomatoes with the knive being perpendicular to the tomatoes stem. Makes for nicer slices.

Also don't use bland white bread dinner rolls, use a soft potato roll or brioche.
No, not a pretzel bun or sourdough or whatever you assholes come up with. A burger bun is supposed to be soft and sweet.

So, finally, why the fuck is your meat orange?
Your patty is 20% fat ground beef and THAT'S IT.
No pork, no fucking eggs, no fucking BREADCRUMBS.
Beef, smashed and salted and peppered.
THAT'S IT.

If you insist on doing things differently, call your shitty sandwich what it is.
A shitty sandwich.
I just described to you how to do a burger.
>BUT I WANT MORE MEAT
Make it a double. No fat patties.

You can make a burger however you want to.

>>13700100
You can, but it will most likely be bad and not really a burger.
Like, what you posted looks revolting.

>>13700291
I don't see why, it's just ground rib steak with two hand formed patties on a cheddar cheese roll and smoked cheddar. Literally end yourself.

I made this last night. Squid Ink Pasta with Seared Scallops. However the flavor was a bit lacking, except for the scallops. I followed this recipe https://www.youtube.com/watch?v=lOzwk1U0kIU&feature=emb_logo but like I mentioned, a bit bland.
Anyone know how I can zhoosh it up a bit?

>>13700348
>digusting grey glob of mass for meat
>cheese solid, not even close to melting point
>thick band of pickles, bunched up BETWEEN unmelted cheese and meat
>onions? in the meat mountain
>Soggy, uneven salad o tossed on the top
If I got this at any sort of restaurant, I would ask for my money back and never go there again.

>>13700100
>sloppy joes w/o the sloppy joe flavoring
Y-yeah, anon, th-that looks great, lmao!

>>13700381
Salt?

>>13694579
That looks amazing!

>>13700452
A: the meat is clearly pink
B: I like pickles
C: there are no onions in the meat, stop making shit up.
D: it's lettuce, yes, many people put lettuce on their burgers. I'm sorry that you're twelve.
>>13700455
They were cohesive patties. Sucks to suck.

>>13700459
thank you for your contribution

>>13695302
I thought scoring was done to tell whose bread was whom's when ovens were shared in the middle ages.
Does it do something else such that the pattern matters?

>>13700476
It was very tasty.

>>13700494
You're welcome retard.
Should be obvious.

English toffee tort cake.
A ton of mixing egg whites with cream of tartar(think that's the name) and granular sugar. Once formed into paddies, cook them.
Then make fresh whip cream and mix with broken up hearth bars.

>>13700483
I think you may have some form of autism.
Do you seriously not notice a difference between your "burger" and a burger you would pay for at a restaurant?
A few differences perhaps?

I made bacon tonight. Will cook for breakfast tomorrow.

>>13694579
Kinda depressing to think that you made and ate that whole thing by yourself.
On christmas.
Alone.

>>13700588
Usually the difference is that the restaurant is going to use something leaner, and not put as many toppings. So yeah, I guess my burger is probably made with better ingredients?
On the subject of autism, I'm not the one reeeeeee-ling over whether a burger is a burger.

>>13700607
Heh, you got me, I eat alone on Christmas. I didn't eat the whole roast though, that's a bit too much for me.

>>13700621
You can't honestly be this delusional.
Your grey mountain of slop is not restaurant quality and sure as hell not "better"
Holy fuck lmao.

>>13700100
>>13700348
>>13700483
>>13700621
You are trolling.

>>13700627
You make nice food, but that kinda makes it more depressing.
Get someone you can share that with before I kill myself.

>>13700659
>>13700659
You're kind of retarded, huh?
Go on, show me where any of that was said.
You won't because none of that was said.
You made a bunch of claims, and they were wrong. I corrected you, now you're just making up things to be upset about.
I didn't say it was restaurant quality, I said it was made with a higher fat beef, and better ingredients than I'm going to find at most restaurants.
Again, I'm literally not the one crying over a burger because I don't like it. I'm sorry that people like things that you don't like. Maybe try going back to the neopets forums?
Go ahead and tell me who is the autist again?

>>13700670
I wish more people wanted to eat my food, but I don't really know anyone to share with. I used to live with my best friend, and we would eat together all the time. Hehe, I always liked when people enjoyed my food.
Sometimes I make ugly things too, like this.

>>13700673
Your burger consists of a grey sloppy mountain of slimy meat, a thick, unappealing slice of solid cheese, with thick log of pickle and uneven soggy lettuce.
All of this is fact. Don't post your disgusting looking food if you can't take critique.

I had a pretty good cook up a few days ago.

>>13700673
Truck question, because it's both of us.

>>13700100
Sure, unless it's THAT. Fucking ew dude.

>>13700696
Hey man, whatever you say. Cry more about whatever it is you're complaining about.
The people I fed them to said they were the juiciest, and most delicious burgers they've every had. Everything you've said is just like, your opinion.

>>13694563
Made some lamb chops tonight

>>13700768
Did you marinade them?
I like to marinade in onion juice, salt, a little lemon, or something like that. Then char them a bit on the grill.

>Pork loin chops

Jesus fucking christ is there any way to cook these niggers that doesn't end with them being dry? Even when I brine them and finish them in the oven they seem to go from undercooked to stringy instantaneously. When I braise them they still turn out fucking grainy even when they're falling-apart tender When I cook a whole pork loin or a pork tenderloin it turns out greatr and when I cook pieces from any other part of the pig they turn out just fine as well. Fucking hell. The only ones that ever turn out decent are the little thin ones and that's because they're too thin for the texture of the meat to be noticeable.

>>13700500
First, it looks better. Anon's baguettes look like they have gout. Secondly, some breads that aren't scored will split apart and lose a ton of steam and that results in a denser, heavier and potentially over/undercooked bread. Thirdly, scoring gives you more crust area and the crust is the best part.

Quality thread lads, keep up the good work

Lamb shoulder, potatoes, onion and thyme.

>>13701541
Get some thick ones and barbeque them on a proper charcoal grill. 500 degrees, 2 1/2 minutes, flip once. I use Montreal seasoning on mine. Tastes like a steak but juicier and sweet.

>>13695667
what exactly does vegemite taste like? everyone says its awful that isnt from australia but that makes me super curious

>>13702584
Probably like concentrated yeast.

Turkey breasts and macaroni with pesto, some cheese and gravy. Normally I'd add more pesto to macaroni but second serving requested less

>>13702599
"How much gravy would you like, sir?"
*Pulls out a thimble*

I'd probably eat it.

This is buffalo mozzarella girasole.
I cooked some Italian sausage with a little garlic, and added cream to make the sauce.
The basil I picked from my garden.

>>13702623
Lol'd
Gravy turned out oily so I thought it'll ruin the rest of flavors, I usually make alfredo or tomato sauce

>fresh basil
Must smell delicious

Ear the raw egg on the omurice, bigot

>>13702640
Yeah, basil is annoying to take care of here though because of wild temperature fluctuations.

Cheese cake.

>>13700697
Lmao it's not even blue, noob.

>>13702658
tried this and it gave me the shits. maybe anti-salmonella protocols are worse in the States than in Japan?

>>13703690
Salmonella poisoning would be a lot worse than ‘the shits’

>>13703784
okay well I made it then I got the shits and abdominal pain. what gives? coincidence?

>>13703828
Probably that or you have a weak stomach. I've done it a ton of times with American ingredients and had 0 problems.

rice went to shit

>>13700777
No, I did not marinate them this time. Just salt and pepper. My wife was leaving the house but wanted to have dinner first, and there was simply no time.

>onion juice
Sometimes I put minced onion in a marinade but onion juice? How much are you talking about and how do you extract it?

>>13695606
Those look great. I'd love to get that as a birthday present

>>13704436
Blend the onion, then squeeze it with a cheese cloth or something, you can use however much so long as it covers your meat.

>>13694574
Cook the all that in ketchup/hpsauce/bacon grease/thyme

>>13694573
Thick beef stew like that is objectively the superior way to eat a stew. Not none of that soupy soup that most people would pass off as a hearty beef stew.

I made a corn pudding

I looked at all these in one go on an empty stomach. Curse you

Made this chicken the other week

A slice of cheesecake with a raspberry and balsamic syrup.

>>13704608
Neat, thanks

Made some porchetta recently. Skin needed more heat but otherwise good in a sammy.

>>13707269
Yeah, no problem.
>>13707412
I've never had porchetta.

With all the fast food threads on this board, I forget that there's a lot of you on here that are really good at cooking.

Thanks for posting your photos. To my plebian eyes, most looked really good.

>>13700100
>burger is 50% pickle, lettuce and bread

i used to always buy racks of ribs on sale, but this time i just paid full price because i didnt want to wait and holy shit, i'm never buying on sale again. there's a reason these were full priced.
>>13706144
did you bake your own crust, too? this looks really good, dude
>>13702160
>>13700768
it's been forever since i've had this, and you're making me crave it so bad.
>>13700692
i get the feeling, man. it's nice being able to cook our own meals, but it's just as lonely not being able to share the taste with anyone else. your food looks good, dude. keep cookin

>>13700381
>copper pan
i could kill you with one. murder is all it is good for

>>13694622
>I made some beef soup a while ago. Looks lame, but it was delicious. :3
opening the can o beef soup must have been tough

>>13705406
Why are its legs like that? It's all backwards. Unaustralian

I had some brussel sprouts that needed cooking. I was hoping that pan fried turkey bacon gave off more grease but it didnt put out aby so i used butter. Sauteed the sprouts and onions in it, readded a few pieces of chopped up bacon and parmesan cheese. Ate with cornbread muffins. Found the recipe online, came out great imo

>>13700381
More of everything except the pasta
Fish or shellfish stock to deglaze, plenty of it reduced down
Maybe use vermouth, sherry or Pernod instead of white wine

Seems like the kind of dish that makes a virtue of simplicity though

Garlic shrimp with onions and broccoli. A side of savory mashed sweet potatoes. My gf can't eat gluten or dairy, so I've had to learn to use alternatives or that ultra processed vegan shit.

>>13708921
Yeah, it's a short bread crust.

just made chicken and waffles

Made ciabatta last week.

>>13710193
Disgusting. Do Americans really?

>>13710236
Baking bread was always a lot of fun in the the pizza oven where I used to work. I experimented with a bunch of different dough consistencies.

>>13710193
Bone apple teeth

>>13705406
based spatchcocked chicken. Looks delicious. I hope you salted it for at least 24 hrs before cooking it to maximise moisture and flavour.

>>13701541
the trick is to slat them with 1% salt to pork chop weight for at least 24hrs. This effectively brine's the chop. The texture won't be fully hammy but like an inbetween that is way better than stringy.

>>13710193
kill yourself

>>13694617
dude weed lol

>>13710236

That's a decent looking ciabatta, anon. I had some ciabatta dough leftover from my bakery and I just got home, so I'm throwing a pizza together.

>>13711007

Blackened chicken

I was actually rather proud of how well this turned out

>>13710236
>>13695606
recipe?

best i've cooked a steak in terms of how i like it in doneness. could've used a bit more browning on the outside though.

>>13712134
for the madeleines (credit to heston blumenthal for this recipe)

80g ground almonds
200g melted brown butter, plus extra for brushing
80g plain flour
200g icing sugar
6 large egg whites
1tbsp runny honey

grind the almonds in a food processor and sift them as much as you can to make them as fine as possible. i think almond flour should work for this if you can get it easily and want to skip this step. brush the madeleine tray with butter and optionally dust it with flour or icing sugar. mix all the dry ingredients in a bowl then whisk the eggs separately until lightly foamy and mix into the dry. when combined, mix in the honey and brown butter.

spoon the mix into the moulds (leaving allowance for oven rise) and rest in the fridge, the book says 3 hours, i say as long or as little as you want because results will vary.

bake at 190C for 14 mins or until golden

the ones in the pic are made with a butter infused with spices, rosemary and squash seeds

cod with squash puree

>>13694563
I made borscht and grilled sausages yesterday night. Borscht was made using the joy of cooking "borscht with beef" recipe, omitting the beef and making a roux instead. Sausages are hot italians i had kicking around for a few days and needed to use.
It looks redder in person.

Made some more 'za for lunch yesterday. Could only eat 3/4 of it because of diet but was still pretty good.
The crust was too airy for my liking though, gonna try less yeast next time and use a better scale to weigh it.

>>13694563
My most recent batch of smoker ribs.

Made this tonight :) lamb and salad

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>>13694563
Hey guys just scrolling through these pictures and have noticed the huge file sizes.
It is possible to keep the pic quality and reduce image data.
There are many easy to use apps for desktop or mobile. Just type image size into google play.
Then quickly put the photos through the app before uploading them.

>>13713162
Do you use a stone?

Just started getting into sourdough. This is my 5th attempt, pretty happy with it.

>>13695706
aww yess, that matjes looks tasty!

Fisherman's Eggs w/ jalapeno

>>13694563

pork chop with onions and apples, potatoes mashed and brussel sprouts

>>13700584
That is a pavlova with no fruit

tonight was goose sausage and rehydrated hash browns

I'm getting so fucking good at steak.

Reverse seared this ribeye. I put him in a 200 degree F oven for like 30-45 minutes to bring him up to like 100 degrees, then I threw it on a SUPER HOT grill for a couple minutes to finish it. It was fucking awesome. One of my best.

Made that garlic bread too, but that's not as impressive.

I'm a domestic goddess.

Tater tot casserole (or hot dish if you are a cretin)

>>13718046
ope, lemme just squueeeeeeze by ya real quick so i can get a pic of that hot dish

>>13697726
Why does your Naan look wet?
Also, instead of chickpeas try TVP (soya wadi) and I swear if you do it right it seems like some sort of meat. Good on ya though, love making tikka masala, it is the wifes favorite,

I made pork tenderloin and asparagus for dinner tonight.

>>13718202
Looks too pink, but it is a tenderloin, im sure you temped it anyways.
Nice job anon.

>>13718225
Yeah, took out at 145 and it carried over to 153ish. That's apparently the new standard from a Google search, it was tender and juicy.

>>13718202
looks great
>>13718225
disagree
you can go a little lower on pork, feel like people really tend to overdo it. people like me. cause it's easy to overdo. over-do?
looks solid anon

>>13700607
Stop being totally dependent on others for your sense of self-worth.

>>13694563
I made a thread about bread I had made a few days ago. First time making bread, turned out shit. Anon helped me with some helpful tips and it turned out great!

For reference, here's what the first bread looked like...

... it was not good.

made some pasta tonight (with homemade sauce ofc) and ate it with leftover lentil casserole. nothing special, but still tasty and not too unhealthy

>>13719176
>it turned out great!
I don't mean to burst your bubble but those still look heavy and borderline undercooked. Good progress (I don't know anyone who didn't start out JUSTing their first few attempts at baking pretty much anything) but gitting gud at baking requires diligence, consistency and constant self-critique. I would recommend getting breads from a local bakery so you have examples to work towards.

>>13719217
>heavy
I kinda like chewy dense breads more so it was somewhat intentional. Tasted full and was quite satiating, only 3 of the rolls pretty much felt like I ate a full meal.
>undercooked
nah, probably just the lighting/angle I took the picture. Tasted near perfect.
I imagine I'll probably have to get a scale eventually to weigh out my ingredients for more complex breads, but I'm happy with this.

>>13711933
looks vile

>>13694596
very nice

>>13720399
Tasted great

>>13714347
>crutching you're ribs
>crutching you're ribs with plastic

Let me guess you fell for the 3-2-1 meme as well

Pot roast and taters, classic comfort food

just some breakfast. I love scrambled eggs with tomatoes

Butadon based on a famous place in Tokyo called Buta Daigaku. Marinated thick cut pork belly slices in some sake/mirin/soy/sugar/pepper and grilled it over hot ass coals. Glazed with a soy glaze. Drizzled some of the excess glaze over the rice underneath.

yaki udon with sesame seeds

I cooked some scrambled eggs by stirring hot water, then pouring raw eggs into it, waiting for them to fully cook, draining them, and then topping with Old Bay seasoning.

>>13719176
Just made more fresh bread. Tried some different shapes this time.

Made some English muffin pizza for pre bedtime snacking

I was on a biscuits & gravy kick for a while. Put on like 20 lbs

>>13721990
I was out of control I tell you what

>>13694563
Noodles with steamed spinach, green peppers, shitake mushrooms and fishcakes. With a side of kimchi egg omelet

>>13722733
I forgot to attach the image.

>>13722048
those chips sound amazing

>>13722778
People here rave about Zapp's Voodoo flavor but I think the sweet creole onion are the true patrician choice

>>13700584
Yeah that's a chocolate pavlova

>>13694563
>Make Opéra cake a month ago
>Everyone at my family’s busines liked it
>Coworker asks me if I could sell her one for her mother’s birthday
>Have to ask a bunch of people for the recipe since I lost it
>Make a spreadsheet to calculate price
>holy shit, I’ve seen Opéra cakes this size being sold for 40usd, do they actually cost this little!?
>make it last weekend, easy but me not having square molds and a small fridge makes it impossible to do the traditional rectangular shape
>decide to cut it as an octagon
>At the same time we have an event at work
>since I did not like how the octagon idea ended up decide to make a new one while giving the one I already made to the event. At the same time I find the recipe I used the first time
>Make new one, decide to instead glaze it and add some decorations
>Try to tell my mother to take the one in the fridge, actually say freezer. Leave for school
>Realise my mistake and send her a message to take the one in the fridge
>Come back from work, open the fridge and see the octagonal cake there
>she must have forgotten, I think to myself, never open the freezer
>go to work today
>Mother receives me joking about how she forgot to bring me something to eat
>I joke about how she forgot the cake on Thursday
>Says how she got mixed up and in a hurry took the one in the freezer
>says how she found it weird that I had left it in the mold
>What?
>check personnel's fridge
>there was the cake for tomorrow, still in the mold and with a portion missing
>they were eating it like ice-cream straight from the tub
>mfw
>the only one who does not know is the one who asked me for the cake
>She has not payed me but last week she was worried that it would be much trouble for me and I replied that I would make it with no problems
I just put my third Opéra this week in the freezer, will take a break and start with the glaze and decorations

I made stewed pears in red wine yesterday. Took veeery long, but was worth the wait.

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This all looks very american

>>13724261
mass replying nigger

>>13694563
How'd you make them crisp up

Made thisast night, my first go at stuffed peppers. I didnt have much so it's kind of bootleg

Brown rice
Shredded chicken
With a sauce I made with a can of diced tomatoes, cumin, paprika, chili powder and salt and pepper

It could have used some cheese but I didn't have any. Either way it was surprisingly good! Will try making again

>>13694563
only americans post pictures of the meals they cook

>>13715552
pizza steel

>>13694596
>>13694879

Some of you really don't know what seasonings are, do you?

>>13725207
No, you’re the one who doesn’t know what seasoning is. Seasoning is adding things to food to enhance their flavour. Seasoning is not limited to dumping stale thyme, cumin and chilli sauce on everything because you don’t have the palate to appreciate anything else.

>>13725432
>you don't have the palate to appreciate anything else

At least I'm not a tastelet that seasons burgers with ice cubes because salt is too "spicy".

>>13725470
You’re a tastelet nonetheless.

>>13725500
Do you sometimes get the hot n spicy mcchicken and have to wash it down with like 4 milks because the taste of the seasonings are like the spice of ghost pepper to your tastelet palate?

I roast a duck every xmas.

>>13725524
Do you sometimes fuck arses?

Aloo gobi matar I made today.

>>13711028
that pizza looks great dude, whats it like owning a bakery?