/ck/ - Food & Cooking

>>14484315
Looks good, OP. Nicely cooked steak. Now I have a hankering for some corn.

Looks good to me, that's how I like my steaks, inb4 faggots eating it raw because they think it makes them manly

>>14484315
Nice. But those corn holders are ridiculous and you should poke them into the arm flaps of whoever gave them to you.

>>14484315
Never been able to enjoy baked potatoes. Gag on the Starchiness

>>14484315
Too late. already ate it. /thread

>>14484315
>tfw I'm going to bed for dinner bc of the ethiopian weight loss diet

>>14484339
Try it with gold potatoes sometime. The flavor is a whole lot nicer than russet, and they have a waxier flesh.

>>14484315
This image smells of Wisconsin

>>14484383
>Try it with gold potatoes sometime. The flavor is a whole lot nicer than russet, and they have a waxier flesh.
I was thinking this too, just didn't type it out.

>>14484315
Beautiful butter

>>14484390
Northern Illinois actually, so close

>>14484383
I actually baked a yukon gold for the first time tonight since I only had the one russet, GF had it but I tried it to see and it was definitely better.

>>14484405
Is she about a size 14?

>>14484395
silence is violence

>>14484413
I think she's a size 4, she tiny

>>14484405
I like to use yukon golds for mashed potatoes, personally. I'll use a 50/50 mix of them and russets if cooking for others because most people want really fluffy mashed potatoes. The smaller gold potatoes are even more flavorful and waxy than yukons, so I prefer those for baking/roasting. As a bonus, they chill and then slice well to fry up for breakfast.

>>14484451
I'm gonna give them a shot in more things, I bought a bag just to make some potato salad since russets just turn to mush. I'll have to try mashed as well.

Looks good but those corn holders are extremely cringe just use your hands

>>14484468
Be extra careful to not mix a bunch, because they will gum up on you if you over mix. I can whip mashed potatoes in and electric mixer, but have never figured out a way to make it work well with yukons.

>>14484488
mashed russet potatoes*

>>14484315
Are you white?

>>14484488
I'll just be not lazy and use my potato ricer.

>>14484496
Yes

>>14484503
that'll work nicely

>>14484315
I too had steak

sloppa SHIT

>>14484600
I love a good sloppa tbqh

>>14484600
>>14484622
>canned black eyed peas, chopped onions, canned tomato, shredded cheddar cheese
yeah it was a big retarded sloppashit

But I already eated it

>>14484696
>not photographing every meal just in case the /ck/ inspector pulls you over
Ngmi

>>14484315
peanut butter + crackers and water. I had some lasagna for breakfast tho so I should be good.

Mediterranean plate, pita is from scratch, and all the veggies are from my garden(eggplant, garlic, lemons, tomatoes, cucumbers, lettuce and parsley)

>>14484734
>quinoa
Let the Bolivians eat, nigga

>>14484758
last year they were literally begging the chinese to start liking it so they could sell more to them, i think they aight with me buying a little baggy.

i made an alfredo sauce using neufchatel cheese and unsweetened almond milk. certainly not as thick as regular alfredo, but tastes delicious anyway. will try to experiment to get it closer to the consistency of alfredo without compromising the low fat nature of it
>>14484734
looks fucking killer

>>14484771
curious as to why you're avoiding fat, if you're fine with eating the pasta itself? natural animal fats are a lot better for you than processed carbs, so if it's just a calorie thing I think you're attacking the wrong thing. looks tasty, regardless.

>>14484782
my gallbladder revolted against me and so ive advised to not eat too much fat in a day or it'll happen again. i try to keep my fats under 40g or so a day and my carbs under 150-200g. i appreciate your concern and kind words

>>14484768
Everything sounds great and looks ok from the poor quality photo but
>med plate
>quinoa
my yiayia would give me to the turkish rapers if she saw me do that

>>14484792
Can't you just remove the fucker? Pretty sure my grandma did that

miso braised short rib over rice
excuse the way-too-thick green onion garnish, I did it with scissors because my cutting board was already in the sink

>>14484798
Just didn't feel like going to the war zone that is grocery stores rn for some fucking bulgar wheat. I was gonna use couscous as the sub but stumbled upon the quinoa first.

>>14484803
i can, but america so i'm going to get really fucked on the medical bill even with my insurance after all is said and done--plus i'm afraid that my post-surgery immune system would be so shot that covid could actually pile drive me.

on the plus side, it happened in march and there's been zero problems since changing my diet. plus i've lost 35 pounds!

>>14484816

Fig Chicken
Ingredients
6 Boneless Skinless Chicken Thighs
Kosher Salt & Pepper , to taste
1 TBS Unsalted Butter
1 medium Shallot – minced (about 3 heaping TBS)
1 clove Garlic – minced
1 (12 oz) Jar Fig Preserves
1 tablespoon Honey
3 TBS Balsamic Vinegar
1 Sprig Thyme , plus more for garnish
½ Cup Walnuts – chopped for garnish
½ Cup Gorgonzola – crumbled
Instructions
Preheat oven to 425 degrees F. Spray an 8x8’’ baking dish with non-stick cooking spray and set aside.
Melt butter in a small saucepan over medium heat. Add shallots and season with a pinch of salt. Sauté until soft and translucent, about 3-4 minutes. Add in garlic and sauté until fragrant, 30 seconds- 1 minute. Add in fig preserves, honey, balsamic vinegar and sprig of thyme. Increase heat to bring mixture to a boil and immediately reduce heat to medium-low. Simmer, stirring occasionally, until thickened and reduced by half, about 10 minutes. Fish out thyme sprig and discard.
Meanwhile, pat chicken thighs dry and transfer to prepared baking dish (they should fit snugly). Season generously with salt and pepper.
When fig glaze is reduced, spoon it over the thighs, using the back of a spoon to coat evenly.
Transfer to the oven and bake (basting with the glaze every 10 minutes if needed), until chicken is cooked through (internal temperature of 165 degrees F) and juices run clear, about 35-45 minutes. Remove from oven and let chicken rest 5 minutes.
To serve, garnish with walnuts, gorgonzola and fresh thyme leaves.

>>14484816
i can excuse the onion garnish, but i can't excuse not posting the meal sir

>>14484818
wtf state/insurance do you have? Insurance prices are stupidly inflated here now, too, but we still have good care and coverage.

>>14484792
>>14484818
Hell yeah, man. We could all stand to eat some more vegetables and get off the crutch of using fat for flavor anyway. Keep up the good work.

>>14484820
Onion looks fine but the glaze looks a tad tacky. Was it too sticky?

>>14484838
it's something through fedex but im not quite sure what. when i went to the hospital for the gallbladder attack, i didnt even stay the night and still had to pay $600 out of pocket. that shit's too much for a college student
>>14484839
hell yeah dude. i gotta say, it's definitely made me appreciate a lot of foods more now. i use turkey in place of red meat for most things and i think it tastes just as great, and i eat a ton more vegetables when before i was just cramming my mouth full of mac and cheese and fried chicken

>>14484843
Not really sticky but yeah overreduced; I should have added 1/4c of water or so and it would have been perfect

>>14484851
Well fucking shop around more. If it's actually FedEx, talk to your boss. If it's an independent contractor, just opt out and take the better paycheck once you find something that works for you.

>>14484405
Northern Illinois and Wisconsin are the same

t. lived in both

>>14484865
i do genuinely appreciate your concern, but at this point i don't think i'm really worried about my gallbladder anymore. i'm healthier than i've ever been in my life and i've got that attack to thank, and there's really no reason for me to allow the temptation of fatty and fried foods back into my life, right?

>>14484865
You don't live in the USA do you?

>>14484883
You definitely made the right decision over just ripping it out and continuing your past life style, not much good would have come from that, that's for sure.

>>14484883
I'm not trying to suck your dick but that's some fucking willpower. My mum had her gallbladder removed and she just keeps eating like a ballooned up pig. Cheers

>>14484883
OK alright man, it's up to you. I am an independent contractor, so I know the shitfest that insurance can be for both the boss and employees in that circumstance. If your state requires an IC boss to provide insurance, it will almost certainly be the cheapest coverage out there. That's what I actually preferred as a driver, but if I got into a similar situation as you at that time, I would opt out, find a new insurance plan that offered complete coverage. You need to put a bit individual of planning into it (talking at least 6mos for most insurance, a year for quite a few others). If it's FedEx itself, I don't really know how their benefits work, but I do know that most jobs at FedEx will have you losing weight easy even you don't have a messed up gallbladder, so just be sure you're watching out for you.

>>14484315
Wish i could have some steak myself rn.
>tfw living alone poorlet.

>>14484600
>>14484538
>>14484734
>>14484771
>>14484820
>>14484315
>these are the people offering cooking advice on this board

>>14484315

Spicy garlic shrimp. I didn't have any rice flour so I used AP, which didn't stick as well. Still damn tasty, though.

supper more like chupper

>>14485075
>criticizing without posting your own food
You're probably one of the people starting taco bell threads.

>>14485075
>taking this board seriously

>>14485075
besides my sloppa shit the rest looks great you're probably a vegan

>>14485081
Don’t want to be too rude since you actually cooked an okay meal in theory but
>literally 3 forkfuls
>that gritty looking paste on the scrimp
>mushy rice

>>14485081
Looks good but I agree with the other guy, I'd want more of it.

>>14485075
let's see your food hotshot

Not really a dinner, but part of one. Taiwanese green onion pancakes. Kind of like a crispier naan. 1/5.

>>14485130
It's anons like you that shit up this board.

>>14485248
2/5 no oil needed, heat on medium high

>>14485248
so far so based

>>14485252
3/5 when both sides show a bit of color and are softening, add water and cover to steam

>>14485255
4/5 when the water burns off you should have something like this. See the gummy center? We need to get completely rid of that and get dangerously crispy by flipping regularly

>>14485260
5/5 end result. These are quite good and can be used for all kinds of things. Please subscribe to my blog

Edit: thanks for the gold reddit stranger

>>14485253
thx f.am

>>14485250
yes

classic spaghetti carbonara

>>14485390
nice, would eat/8

>>14485075
>4chan
>assuming things are serious
>assuming this isnt to shitpost
Welcome summerfag, you have much to learn

>>14485255
It looks like you stole that handle from someone’s wardrobe and bolted it on to a bowl.

>>14485418
It’s actually a cheap wok cover that I bought at a kitchen supply. I just wanted to be able to have a single domed cover close at hand that fit in any pan I’m using. That way I can put all of the matching pan lids in the pantry, just for use when I know I’ll need them. There’s nothing more annoying than a fuckton of lids getting in the way, or worse, if you can’t find the right one and are fumbling around. But yeah, it is ugly as fuck. Function first, though.

>>14485390
>Classic
>With pickles?

>>14485454
>can't tell the difference between pickles and zucchini
Are you for real dude?

>>14485086
w-wait, you guys actually buy food from maccas? i thought that was all just a joke...

>>14485511
When you're drunk at 3 am with $4 in your pocket there aren't many other options

>>14485511
I was more amazed that anyone eats McD hamborger over cheeseborger.

>>14485526
Makes sense, anon.

>>14485465
That portion of pasta must be huge or your courgettes are tiny. In the UK they're as big as cucumbers if not bigger.

>>14485541
What if I told you we have many different varieties available for purchase? Would that blow your mind?

>>14485546
That would actually, only seen one standard kind in the UK and hadn't even considered smaller varieties.

>>14485591

>>14485526
You can go to bed, for instance.

This was dinner and more. Some Haitian coworker makes pikliz and I bought some off him. Made eff rolls with ground pork, pikliz and bacon bits. First time I was making egg rolls too.

No need to tell me I'm the best, I already know it.

>>14485572
kek

>>14485595
Did a Euro (clarification: non-Liuigis) just cook a pizza that I would eat/10 and has browning and crust has color? Nice fucking work. How was it?

>>14485604
need inside pic

>>14485634
Sorry, they're already in the freezer and fridge. This is what pikliz looks like if you're curious though.

>>14485636
hmm, looks very similar to viet spicy pickled veg

>>14485636
>stealing Haitian coworkers food
anon...you might have a phone call coming soon

>>14485642
>stealing

You have some wild ideas.

>>14485390
>classic carbonara
>zucchine
>bacon (pancetta) instead of guanciale (cheek)
>looks like there may be some cream
>no pecorino cheese
>"spaghetti" are actually pappardelle

1/10 my nonna will kill you in cold blood

>>14485666
>not getting that that's the joke
dumb dumb

>>14485670
>same picture not found on google or yandex

anyway ironic italian dish disrespect is still disrespect

>>14485674
only autistic retards care about this sort of dumb shit lol most italians eat and cook like shit anyways so succa la minchia

>>14485678
>most italians eat and cook like shit anyways
this is true, I concede

>>14485641
I don't know what that is, but Pikliz is pickled carrots, cabbage, bell peppers and scotch bonnet peppers. It is fucking delicious.

>>14485687
It’s basically pickled carrots, onions, jalapenos, and in some circumstances, depending on where you are, that thick, smooth green cabbage, but not “Napa” (frilly) cabbage like is in yours. Also dongslaves (currency is dong) like adding a touch of sugar.

>>14485697
>Literally stolen off of reddit
Kys

>>14485708
So yeah, pikliz would be very similar. Often has onions and garlic too, so the taste is likely more savory than sweet when compared to viet spicy pickled veggies. Still, I bet that goes great in egg rolls too with some pork.

>>14485718
For the most part, they just go pork+green onion only in the eggrolls, but then wrap the entire eggroll in a lettuce leaf like a taco, and dump the pickles on top. They roll it up and dip it in basically diluted fish sauce plus chinese style lajiao (red tart spicy sauce).

In awe at the size of this lad.

>>14485710
That was me.

>>14485633
Delicious, mozzarella and Aldi's Périgord cheese baked beautifully

>>14485845
Always find it hilarious how "Aldi" is some sort of high end store in other countries when it's a dogshit discounter in it's home country Germany.

>>14485851
>Always find it hilarious how "Aldi" is some sort of high end store in other countries
Where? It's lowest tier of discount stores in Poland too.

>>14485878
Americans talk about it, like it's fancy lol

>>14485742
just with sour cream? I admire your constraint

>>14486244
oh wait i think i meant restraint didn't i?

>>14486199
Americans talk about Ikea like it's fancy too, they're retarded.

Just polished this off. Delish.

>>14486199
>>14486969
Aldi is a cheap shit discount store in the states as well, maybe for like weird white trash from rural Alabama it'd be considered high class but it's down with Walmart.

>>14487081
Nice napkin.

>>14484315
I dont like corn or potatoes but tge steak looks good

>>14485390
>certified Aunty Fee hood classic carbonara

>>14485615
>>14485604
>>14484820

i feel like we're having supper together

>>14487315
Inside some weird LAN party warehouse where everyone eats in front of your computer?

I mean seriously people, do you not have tables in your home?

>>14487537
I don't, I only have a couch and a computer desk. Must be nice to be a rich American.

>>14485390
>spaghetti

pix are for fags and phoneposters (who nonincidentally fall into latter group)
>850g kinda off fatty, salted ham
>50g yellow cheese, cow's, really good and stringy, (s. kashkaval)
>125g white brine cheese, of the cow
>150g butter
now having some wrinkly olives, which idunno are called in english
carb/pro/fat for the omad are 11/240/450 max, less by 3--4, 40, 50--100, eyeballin in tho, the masses are what was weighed in via scale at purchase
dying for some proper mince tho

>>14487684
You're as salty as your cheese and ham brother. I dig it. Where you from?

>>14487684
>hates taking photos of food
>describes food that makes you gag at the sight of it

>>14487705
Balkans
>>14487748
kys

stuffed peppers from the garden

>>14487684
>he actually believes taking a photo of his hardwork damages his masculinity
why are men so pathetic

>>14487758
do you recommend the same method you use for suicide, death by consumption of off fatty salted ham?

Tonight I am a king.

>>14487774
projection of a wooman..?
tho, picking food and assorting it could be construed as 'hard work', i rarely spend more than 10--15' on anything 95% of time
literally eating and spitting stones on a newspaper

/fit/ here
2 cans of deenz drained of oil, tomato, feta cheese and a small onion
Added some lemon juice over the deenz and onion and some oregano

7 eggs with gouda cheese, cubed parizaki and little green leaves topped with siracha

>>14488170
Looks like a 6 years old kid assembled the food.

Jesus Christ anon have some self respect and cut these tomatoes and onions better, put them in a bowl with salt and extra virgin olive oil and let them rest for some minute.

The shit on the right can go in the trash can.

>>14488186
>looks like a 6 years old kid assembled the food
He said right at the top that he's from /fit/.

>>14488170
Based /fit/ bro

>>14485268
dude wtf you burned it. it was almost done here >>14485260

>>14488186
i dont have a chef sharp knife and i wont buy one
whats wrong with the cut its all going in my mouth

>>14488170
based
enjoy the gains and the deenz bro

>>14488170
based and deenz pilled

>>14488170
SEVEN EGGS!?! Jeez bro you’re gonna die from high clestorall before you get /fit/

>>14487784
maximum comfort
very nice, anon

>>14487784
what type of pasta is that?

>>14488535
I actually got it tested half a year ago i got 250 total
i got it tested 1 month ago and it dropped to 200
my egg number stayed the same 6-7 every day
all i did was a little more cardio and drop weight eggs didnt really affect my ldl

Made some Amatriciana. Pretty great, though not my best one. Didn't really try hard, as you can see from the plating. Bought some cheap guanciale, so I've been making the Roman pastas, except Cacio e Pepe, 4 days in a row. All of them take less than 30 min total and they taste awesome.

I had this dinner the other day. The thing on top of the egg is honey mustard. The thing on the ciabatta bread is duck pate.
It’s not fancy, but it was delish

>>14485786
kys even more

>>14488535
Lol brainlet. Eggs give you high test.

I made some potato skins

>>14485086
>that fat hand

>>14488999
I was going to call you a faggot for using raw taters for “potato skins” but then I noticed
>those digits
>that High Life
carry on

hard shelled ground beef tacos
>inb4 flower/corn tortilla is better
I usually agree was just in the mood for hard shell tonight

here's mine

>>14485086
>chup not que
someday you'll ascend

>>14488440
If the last pic is burned I don't wanna eat "done"

Made the luthor burger

>>14488682
My absolute nigga, I made a shoulder last weekend but didn't bother with pictures because I was surrounded by hungry people, what temp do you wrap it at?

>>14489859
Extremely based

Chicken fajitas.

>>14488601
Looks like tagliatelle or linguine

>>14484315

>>14484538
that was once a cow? wow

>>14488170
white bread though like cmon based fit 12 grain is obv superior

>>14488999
Check em

>>14484315
Stupid corn knives to eat. Gringo pendejo.

>>14488687
I love how finely you rasped the cheese here

>>14488601
Linguine

>>14484315
no camera, stirfry (no sauce, just literally frying plain veg) and a chicken kiev

>>14489227
But they weren't raw. Maybe I'm doing it wrong or something. I bake the whole potato at 400° for 50 minutes then slice, scoop, top and broil.

Should I slice, scoop and then bake?

duck legggssss

Chicken and broccoli with leftover fried rice

tomorrow I’m doing something with minced meat

what do I do

>>14496992
Depends on the meat

>>14497005
half pork half beef

>>14497005
also that looks like too much meat for mapo tofu imo

>>14497014
Meatballs

>>14487784
And with your pasta sir - tooth breaking inedible discs of calcium carbonate. I'll send your compliments to the chef.

>>14497334
Is that meatballs on a skewer?

>>14484315
Just made pho for the first time. Turned out pretty good. What other ingredients can I add next time?

>>14488999
Pretty nice, I try to avoid putting cheese on everything so whats good a tater?

>>14497384
Yes. That is the chicken meatball "Tori_tukune".
Behind it is "Negima". Chicken and leek yakitori.

>>14484315

>>14485410
>hiding behind the fact its 4chan
>thinks i cant see the image file name and size

Zucchini corn and onions all from my garden and steak and cornish hen leg and hawaiian rolls

>>14497334
>>14491825
Wow did you make this? Looks great weeb

>>14487784
Classy

>>14485595
I don't like peppers on pizza but looks good

>>14497841
Cornish game hen and zucchini corn and carrot I grew

>>14497851
Scallop octopus bread shrimp from farmers market

Why yes, I don't own a grill. How could you tell?

>>14498067
Lamb souvalki btw.