/ck/ - Food & Cooking

I see my offering of Hot Corn did not appease you. I shall up my ante and include boy with bull balls and laughing grandpa.
>unironically would cook testicles instead of eat more fast food/takeout

>>15867628
Eggs, can cook them 101 different ways and always cook fast

pa nang curry. you can add whatever veg u want and whatever protein. I followed this guys recipe https://youtu.be/N9SMOYkfc1c

>>15867628
get a wok if you don't have one and you can just whip stir frys up in minutes, just about any combination of meat and vegetables with your choice will work. boom, done.

>>15867724
>>15867734
>>15867750
Thank you, I shall continue my favorite offerings I have collected over the years.

>eggs
fucking brilliant breakfast for dinner for sure you may have stopped a murder with this
>curry
I can't do anymore curry after ordering it 1000 times. I do make a good keema matar but it's a weekend thing. I like this recipe though with the veg he's using so I'll think about it!
>>15867750
have a wok but not a huge fan of stir fry. I think I need to get over that. Any thoughts on making it different than soy sauce and veg? I never got into it because I don't like that flavor too much.

thanks anons.

>>15867789
it's not traditional but it doesn't have to be asian at all, you can do chicken with bbq sauce, steak with A1, shrimp with pesto. literally anything.

>>15867789
>thinking eggs are just a breakfast food
Educate yourself you ignorant faggot, you came here to ask for advice and them decided to shoot down every bit of advice given to you. Get a fucking instapot or drink soylant you piece of shit. Don't ever insult eggs again

>>15867628
Steak and frites

>>15867817
Calm yourself little sperg, it's allright. I am with you. I love eggs and cook many dishes with them. I rarely cook dinner with them and am recognizing the gravity of this error.

Please, tell me your favorite egg dishes and I will make them.

>I begin offering (You) infographics as I have pages of them
I'm going to make this dish soon I think. Seems fast and easy, and importantly... tasty.

>>15867628
Im thinking about making a new pork dish tomorrow, ill let you know how it goes

>>15867896
nigga I need this now
>pic unrelated is for the brat diet, it is for when you must but cannot eat due to illness etc.

>>15867833
Get pic related. Cook rice on your prep day and cut up alot of garlic, ginger, scallions. Sautee the ginger and garlic in the crab paste (it's super oily stuff) and add soy sauce with a little pepper. Taste it and adjust as needed if it's not salty enough add more soy, a bit too salty add more crab and more rice. Stir in an egg and scallions. You have a base fried rice. Next week do the same but with beef or pork or whatever you want, also good for the wok/stir fry as it will work as a side for the stir fry.

Use your prep rime to cut up veggies and shred cheese, make a bunch of roux practice making soufflés.
>separate the egg yolk from the whites
>make a roux
>add the yolk slowly to the hot roux until its tempered and thickened
>mixe with your veggies and cheese
>whip the egg whites to soft peaks, gently fold into the egg yolk mixture
>bake that batter at like 345F for 45 minutes (or really 400f for 15 and 350F for 30) in a lightly greased rammekin
>take it out and see if it stands master chef, if it deflates you blew it

>>15867949
Fucking excellent post thank (You). This seems like a weekend practice project until I can skillup for making it fast.

I offer you my golden (You), and change.

>>15867911
i havent formulated it all quite yet, it will come to me in the moment, my culinary invention

>>15867628
She looks like Molly Tibbets, dirty slut the both of them

contribootin my own fast sauce for busy days. You can use this as a base for more tomato sauces and it is basically aglio e olio with some extra steps.

>1/2 cup olive oil
>8-9 cloves of garlic chopped or sliced (a lot)
>2 tsp of red pepper
>1 tsp of black pepper
>1 tsp of salt
>1 tbsp ea. oregano and basil
>1 tsp marjoram
>1 whole can of stewed tomatoes or half a can of jarred tomato product
>pat of butter

simmer garlic and red pepper for 2 mins or until translucent
dump in the rest, stir, simmer for 20-30 mins
put in pat of butter eh, 10 mins or so before done
season to taste
throw on top of pasta, stir, let sit for 10 mins
wala

>>15867975
Also if you have stock or soup broth you can make consumé by clarifying broth with egg whites, use the yolks for a custard or ice cream/creme brulee batter

>>15868043
Or actually better yet use the egg whites for consumé and the yolks to practice making fresh pasta if you have a sheeter or a rolling pin is good enough, and make farfalle, it freezes really well and cooks in under a minuteor two, then just worry about sauce and protein.

>>15868055
>making my own pasta
definitely a must learn as soon as possible but possible not for a while. I might be able to weekend this but right now I'm coming up for air thinking dumb shit like "maybe /ck/ will know a better spice blend for chicken breast than the 100,000 of them I already have". I'm definitely thinking a lot more out of the box now. Consommé is interesting (the way you spelled it pulls some scary af photos fyi) and seems like I can't get that under 30 mins but I can weekend that for later recipes? what would I make with this? I want to make it just to do that with eggs but I don't get the application yet.

Could I prep that on Sunday and make food Mon/Tue?

Shrimp and noodles with some kind of greens is fast. You can pre cook the noodles the night before if you're being timed. Otherwise maybe allocate 20 minutes. There are a million and one combinations.

Back on the fast as fuck path here I'm going to start perfecting some sandwiches when it gets hot in the summer. It's easy to make sandwiches and I want to up my game by finding really great ingredients and taking extra steps to make them tasty. Ban Mi is next with some Thai iced tea. I'm excited to learn how to make those.

>>15868116
I have a few bags of frozen shrimp too. It's one of those things where I know it's simple, easy, and fast just haven't had the time to learn some new recipes. Pretty excited for that. Not ... sure about pre-cooking noodles though ... how do you keep them from degrading too far?

I use bread crumbs instead of flour and canned salmon.

>>15868298
Fit? Bro that's what we call poverty eating and fuck is it cozy

>>15868315
canned fish is legit one of the easiest ways to up your clean protein take though

>>15868129
Noodles cooked the night before just need warmed up in the pan when you're just about ready to finish. A few different meals I've done is brazilian fish/shrimp stew with rice. shrimp and pak choi with noodles warmed in peanut sauce. Garlic and chili shrimp with spinach over noodles. You ought to search shrimp and noodles for best results.

FYI, I am not Canadian.

>>15868091
Comsomme is a soup all it's own so just as is, and yeah autocorrect. The time heavy part of consumme is just making the broth, clarifying is not a fast process but for a little soup it's not too long and that too freezes well so make it when you have time and then just heat and eat

>>15868342
>Noodles cooked the night before
nah bro

>>15868357
I'm not saying I would do it. But I said if he needed it done far less than 20 minutes. Thank ya!

>>15868342
>FYI, I am not Canadian.
What goes in the little white cup next to this sandwich? Choose your next words wisely...

...leaf...

>>15868373
Just because I know that's maple syrup doesn't make me Canadian.

>>15868381
>maple in an American diner
fucking deported, we're on to your ass leafs. all of you. THE DAY OF THE RAKE IS UPON US.

>>15868381
its grape jelly you fuckin leaf

I never understood why /ck/ doesn't have a sticky and pic related wasn't the very first post. It's been a long time since we made this. We should do another.