/ck/ - Food & Cooking

>>16239911
Green mac and cheese.

>>16239911
Planning on making sesame chicken for dinner

Made beef and broccoli last night

simple blt and it was fuakin good

For me, the mcchicken

It was perhaps the laziest and simplest from scratch meal I've ever made. Ground beef, red onion, red cabbage, celery fried in butter and beef tallow in a cast iron pan. Seasoned with sea salt, cumin, dill, and balsamic vinegar. I've had a weird situation and had to leave the house, so I just worked with what I had that was fresh and edible. It was tasty.

>>16239911
Scallion pancakes

>>16239911
A mistake

>What’s the last thing you actually made?
Brined and pan-fried pork chops
>Also what are you planning on making?
Pasta carbonara to use up some pancetta I have.
Next weekend I'm going to bake some bread too.

I made menbosha (shrimp toast), google it it's fucking delicious

>>16239911

Was starving in the middle of a 48hr fast, said fuck it and threw together a half-ass stir fry from a 5oz can of sardines, 1/3lb of lo mein noddles and 1/2lb of frozen stir fry veggie mix. I used the olive oil from the sardine can as cooking oil and just used a few table spoons of soy sauce, a few squirts of sriracha, some garlic/onion powder and crushed red pepper flakes as the "sauce". It was actually pretty damn good for being so retarded.

>Also what are you planning on making?

Air-fried breaded chicken legs with green beans tomorrow night.

Dan Dan noodle sauce concentrate. Found a recipe online. Got some Sichuan peppercorns from my FIL's Taiwanese GF, got the rest of the ingredients at the Korean market. Turned out great. Ended up with somewhere around 30-40oz of the stuff. Mix half a cup with half a cup of broth and heat up on the stove. Pour over whatever noodles I've got and throw some scallions on there.

Really good and can freeze the extra in portions I guess. I do wish I had made some ramen eggs or maybe had some greens to saute and eat with it.

lazy stir fry with 2 zucchini and 2 heads of broccoli that were about to go bad, a can of peach halves, and a walmart rotisserie chicken we were given for free by my wife's family. Was actually pretty good, just put the peach juice and some teriyaki sauce in a pot and mixed it up. Ate with bread. Would eat again.

>>16240152
is that Salt he buries it in?

>>16239911
I actually made Snoop's jerk chicken from that cookbook before. It was tasty.

>>16239911
>>16239914

I made baked macaroni and cheese tonight but the only milk I had left was mixed with vanilla protein powder. I decided to give it a shot anyway because I was hungry and didn't want to go to the store, but it turned out really bad and I ended up throwing it away. I had to eat a Popsicle for dinner instead.

>>16239911
I made french fries this evening. Had them with a porkchop and some cucumber salad that I didn't bother photographing.

>>16240152
NO HE KILLED BIG BIRD!

>>16239911
madr stake for diner yumy

I baked some bread yesterday. Gonna make sausage stroganoff for dinner later.

>>16240323
You bread is shit

Yesterday I made chili con carne. That is what is for lunch today too.
This week I will make pancit and spicy sambal olek noodles

made risotto with jasmine rice instead of the usual rice was a bit crunchier than normal maybe could have used 4 cups of broth instead of 3

>>16240343
Chili always better the second day, like fried chicken

Just some salt and pepper chicken legs with fries

>>16239911
I roasted two pounds of frozen broccoli in the oven.
Frozen broccoli, fresh out of the freezer, will freeze up any oil you put on it. To thaw the broccoli out, I put the broccoli on a half sheet with parchment paper and then put it in the oven, and only THEN pre-heating the oven.
When the oven was pre-heated to 400° or whatever, I took the pan out, coated them all in salt, pepper, and olive oil, and then put the pan back in for however long it took to get them all nice and crispy. Probably 35 minutes, but I was checking it a bunch along the way. Also, I turned on the fan and cranked up the heat to a nominal 440° for the real roasting.

Made some pies using left over chili con carne as the filling.

>>16239911
I made baked Mac n Cheese.
Regular mac n cheese is decent for the first few bites when it's still goey, then it stales within minutes.
Baked is only good when it's still hot, then it stales and it's bland again. I don't know why I keep making either.
Tommorrow I plan on Throwing 2 cans of corn on one baking tray, then 4 hot dogs on a second baking tray, on 375 for 30 minutes, 21 minutes in, I'll throw 4 pieces of bacon onto the hot dog tray.
At the end, I'll put the meat on a bun with mayo, and eat the baked corn in a bowl.

>>16240178
Looks like Flour. Still an absurd amount goes unused tho.

Grilled some beyond burgers.
Before that I made some homemade pizza. It was tasty. That's turkey sausage on top.

>>16239911
grilled chicken with carolina gold sauce, potatoes au gratin, veggie medley.
shit was gud dawg.

Trying my hand at creme brulee tonight, they're in the fridge right now. I don't have a blowtorch so I'll try pouring some brandy on top and setting it on fire to melt the sugar. Just an omelette for dinner otherwise.

>>16239911
Beef filet with a porcini sauce and a gratin dauphinois as a side yesterday

>>16239911
your never getting a pic of my food!

>>16239911
Vegan panang curry yesterday.
Gonna make some scrambled eggs any time now and mapo tofu later in the day.

>>16239911
Vegan panang curry yesterday.
Gonna make some scrambled eggs any time now and mapo tofu later in the day.

>>16239911
Gonna make burgers today, after I sleep.
I'm going to make pizza sometime soon, but I need to buy the salami first.

The toppings I'll have around are: yellow onions, garlic, sundried tomatoes, artichoke hearts, pitted black olives, capers, and salami. Not sure if I'll put all of them on the same pizza.

>>16239966
Sounds like decent peasant food desu. How'd it turn out?

meatball soup
here's a recipe
https://www.youtube.com/watch?v=xY1Gc-snoeA
i don't remember if he uses a bay leaf, but a bay leaf makes things better. also celery or celeriac in the mirepoix.
before that i made some scallion biscuits. pic is old but they look the same every time. here's a link to the recipe i use
https://www.youtube.com/watch?v=ZIWXcUrm_KE

>>16240152
>>16240178
>>16240483
whatever it's buried in, how does it actually manage to get that great browning with being completely covered?

>>16240564
Just stick it under whatever you guys don't call a grill

>>16239911
Made Fideua yesterday, was ok but I was low on fish stock and added some chicken bouillon to add flavour.
I also can't find the ideal aioli, only one I got is too sweet and not garlic-y enough, but I can't be arsed to make it myself either.

>>16240757
Hot.

>>16240564
fagusea has a recipe video where he doesn't use a torch and it looks fairly legit to me, even though i haven't tried it
https://youtu.be/9Jja-kf5z4U?t=193

Crab cakes. Don't know where to get crab though so I used surimi.
>Smoked salmon
>Surimi
>Garlic
>Parsley
>Spring onion
>Potato
>Egg
>Bread crumbs
>Dijon mustard
>Thousand island dressing
Rolled them in crumbs and fried them in peanut oil.

Haha bro....

>>16239911
mixed veggies with ham, salt cod with potatoes and leeks, rice with ribs, green garlic and cauliflower, potato and rib soup.

>>16240766
Sounds tasty

>>16239911
Back for your pleasure

I made a sandwich and I put everything on it. It was very tall and I could not bite into it.

>>16240764
The brandy thing didn't really work out even if it was delicious, so tomorrow I guess I can try this for a "real" crème brûlée, cheers anon.

>>16239911
How is Snoop Dogg not fat as hell given how much he eats being stoned all the time?

I made a cassoulet but it was too gross looking to photo.
Had 4 confit duck legs, 4 pork sausages and a bacon belly. And a hole head of garlic.
Fucking delicious.

I made this poopy looking oatmeal, which I make everyday

Hate the weird language around 'mental health'
Feel like it's just to push people away from religion, community and spirituality by pretending everything to do with your emotions can be pidgeonholed into science somehow

>>16240815
good luck. i've tried making caramel for creme caramel with that saucepan method and can confirm it hardens pretty quickly at least but in that recipe it goes in the bottom of the ramekin so i don't know if it gets as crunchy as is needed for creme brulee
btw pretty sure some people are fine just serving the custard without the fun caramel thing

>>16240857
Looks like a bowl of peanut butter

>>16240883
it does have some ground almonds in it, but not enough to really taste it. it's brown because I put cacao powder in it

>>16240805
I loathe you

>>16239911
I made my own version of an egg mcmuffin.
Was bretty good

>last
Gyudon
>next
Enchiladas or Chankonabe depending on if my kombu arrives today like it is supposed to.

>>16239911
I fucked up making hard boiled eggs this morning. Didn't cook nearly long enough. Second time is a charm though.

Whats the best way to heat up burgers? Lets say i want to store a bunch of mcdoubles to eat throughout the week. Whats the best way to store and reheat them? Its more convenient than going to the drive through all the time

>>16239911
A tray of totinos pizza rolls. Sorry OP

I made some ribs yesterday

>>16242277

>>16242285

>>16242290
damn son

>>16242290
What was the cook time? Hard to tell from a still but it looks like the meat could have been more tender.

Chicken samich from saturday.

I made this grandma meal. Cubed steak was on special.

I made panang curry with rice for dinner.

>>16242315
2 houres naked, 2 hours wrapped, 1 hour basting with sauce. internal temp was 205.

>>16242316
Looks great, what's your recipe?

And my Burger from Friday

>>16240850
He is 6'4

>>16239911
hqlf-scrambled egg sandwich with hashed browns

>>16242331
I actually used Alton Brown poultry seasoning from his fried chicken recipe then I used Bingin W Babish 18 hour buttermilk pickle juice brine he used for the chicken tenders from community along with his egg white dredging method.

>>16242315
If he had let it pull any more it would be soggy and fall off the bone. Crutching for 2 hours is a little crazy though. I like for my ring to hit the middle but I also get smaller ribs so that is easier. I usually do 3 hours smoke then 40 minutes - 1 hour crutched in sauce.

>>16239911
Smoked a whole chicken, brined overnight, rubbed with pepper, paprika, and lemon zest. Also potatoes and corn on the grill, I was so fuckin hungry I didn't take a picture but I swear it's the best way to make a chicken.

>>16239911
Grilled chicken, mushrooms in cream sauce and parsnip crisps

>>16239911
This is the aftermath of last night's dinner of chicken liver and onions. Best I can do.

>>16242593
Also I ate it on homemade rye toast.

>>16240727
Both of those look great
what was the seasoning used in the meat balls.
also what was the start of the egg mixture that was to be tempered? was is flour, water and sour cream?

I made Enchiladas last night. Didn't take a picture though. They were pretty delicious.

I took at stab at learning how to make a French Omelette this week. Wasn't planning to share it so pic related is just after I flopped it onto the plate from the pan, was just happy it was all in one piece and pretty much as good as I wanted for the sake of initial learning

>>16242656
I never knew eggs could look so unappetizing.

>>16242656

wtf is that lighting, why does the color look off???
where do you get your eggs from, i'm worried about your health anon!!!

>>16242661
I know, it tasted great though. Better lighting and any effort at plating would have helped.
Pic related seems to be about what all the food bloggers/youtube videos shoot for as a finished product.

>>16239911
Cooked assorted peppers,onions, fresh sweet cord in bacon then added tons of cheddar/colby/heavy cream. It was delicious and yes I'm a fat fuck.

made a caribean dish called rice and beans. basically you cook the rice and chicken with a lot of coconut milk and habanero chiles, then you serve it with fried platains and salad. it was pretty good.

>>16242656

someone made a thread about the ease of cooking shakshukah yesterday. so maybe i'll attempt that dish and make some bread to go with it.

baked some salmon with a butter, lemon juice, honey, garlic, and dill baste for lunch. Was pretty good, didn't take a picture though.

>>16242751
People talk about this like other people know what it is.

>>16239911
I made a loaf of homemade bread, does that count?

>>16242934

wym?

>>16242938

yes, assuming you didn't just put some dough in a gay ass bread maker.

>>16242945
I have only heard about that ever online within this year.

>>16239911
No

>>16239911
I do these sweet and spicy jalapenos. like a quick pickle. made a batch last night

6 medium/large japalenos sliced into rings
1 large habanero sliced the same
3 smashed garlic cloves
salt + pepper
1 cup apple cider vinegar
1 cup water
1/3 sup sugar

simmer on the stove for maybe 5 minutes and then throw it a 1qt jar and into the fridge.

these are their best after a couple of days but can be eaten right away. awesome on sandwiches or with cheese, or even as a random topping. super easy and great combo of crunchy/spicy/sweet/sour.

>>16243035
Yea I feel like at some point people just started talking about shakshuka like it was a hamburger, before that I'd never heard of it.

I made croissants.

>>16243216

I didn't know what it was until I read that thread yesterday. seems tasty and easy to make.

do you just eat it with bread?

>>16239914
Like mac and cheese with pesto? That sounds pretty good actually..

>>16243270
Usually we mericans put hatch green chiles in it.

>>16240483
>>16240178
Pretty sure it's salt. Flour would have burned/gone brown in the oven.

went on a pizza kick awhile ago

>>16243238
They look amazing anon, good job.

>>16242656
what did you mix in with the eggs?

>>16242656
Literally looks like a bisons penis WTF IS THAT.

Pan fried steak in a ciabatta bun and fresh cut fries

>>16242656

>>16239911
Lindt choc peanut butter cups with coco pops under the lid. Bretty good anon

>Also what are you planning on making?
Finna make some ribs in the slow cooker but I’m probably just gonna throw them in the cooker with some basic bitch barbecue sauce and cook them low and slow for 5 or 6 hours desu

>>16243481
Bitch you better at least put in some liquid smoke

Threw an egg into a shin ramen black and poured that over raw steak, broccoli, and mushrooms when the egg was cooked.

>>16239911
Okay jeez
I made shrimp scampi yesterday with fucking celery leaves.
Yeah, I got the recipe from fagousa, sue me!

>>16239911
was my bday yesterday and last night was rummaging thru my freezer and found a economax pepperoni n beef pizza, threw it in the microwave and was kinda impressed how a 80 cent pizza could be a good drunk snack. in hindsight i reccomend slowly frying it in a pan to get a crunchy crust

>>16242656
That's a gross looking egg dick.

>>16243317
Aside from spices, a splash of milk. Cheese on the inside.

Made a pumpkin and chestnut soup for dinner.

Before that it was salmon with a black garlic glaze, mushrooms and wilted spinach. Night before that was Steak au Poivre and Mont-blancs for dessert.

>>16240564
do you not have a windproof lighter? I've used that many times/

>>16240039
Kek

>>16243492
I don’t have any liquid smoke

>>16239911
Piri piri chicken.

1 pound red chili peppers
one medium bundle cilantro or to taste
one to one and a half ounces fresh basil leaves
one bulb garlic (normally approximately twelve cloves)
one quarter cup extra virgin olive oil
juice of one lemon
one teaspoon smoked paprika
one teaspoon MSG
one teaspoon black pepper or to taste
one teaspoon salt or to taste

The above ingredients are for the sauce.

This is the garnish.

fresh chopped parsley for garnish
crushed cayenne pepper flakes for garnish

This is the chicken.

4-5 pounds chicken pieces, traditionally legs are used but other parts are also quite usable. I used ten big chicken thighs.

Cut the stems off the peppers and put them in the food processor. Process them slowly into a pulp, slowly adding the olive oil bit by bit. Peel and trim the garlic and add it too a bit at a time, processing smooth again. Add the other sauce ingredients to the mixture and process until all is smooth and uniform. Use all the cilantro including the stems. This will result in about a pint or a little bit more of fresh piri-piri sauce.

Divide the sauce in half. Coat the chicken parts thoroughly and evenly with half of it as a marinade, and put them in a covered glass bowl in the refrigerator. Put the other half of the sauce The amount of time to marinate is up to you and really depends on your tolerance for spicy food, as well as the type of peppers used. You can get a good mild flavor with relatively mild peppers, even sweet red bell peppers, in half an hour, or you can get very piquant flavors with stronger peppers, like fresh cayenne or red cherry peppers, overnight, if you like it hot.

Put the coated chicken in foil lined pans. Pour the marinade over it so that it cooks coated with it. Bake at 350 F. for about 1 1/2 hours or until golden brown and cooked through. Remove from oven, arrange chicken on platter, and pour over the rest of the sauce. Garnish with parsley and red pepper flakes.

>>16243730
this sounds delicious. what kind of chili peppers do you use?

>>16243694
Don't worry about it most of the store bought barbecue sauces are going to have liquid smoke in them.

>>16243746
Red Fresno peppers. Had to go to Whole Foods to get them. Where I live, apparently all the other supermarkets regard any peppers other than bell peppers and jalapenos to be weird exotic stuff that won't sell.

Red Fresno peppers are somewhere between jalapenos and red cayenne peppers for hotness. I marinated the chicken 24 hours in the sauce. The chicken came out moist and tender and perfect inside, crunchy on the outside. It is delicious, but it's got a heat that sneaks up on you after you take a few bites.

It is delicious but now I can't feel my lips and my gums are itching. I got a nice little endorphin buzz out of it, though.

>>16239911
I boiled some split peas and called it soup

it's all I have left in my pantry please send help

>>16243783
Where are you and what is the best way for me to get you help? Do you want to go to the store so you can cook or would you like a gift certificate to some fast food pizza place?

>>16243783
I'm also going on a dog walk so if I don't respond for the next 30 minutes keep this thread alive

Salmon filet with lemon and herbs with a side of couscous

I did a couple lasagnas, ate one and froze the other one for a lazy day. Has mushrooms, chorizo, ground beef and tomatoes for the sauce and shit ton of cheese (Moz and Gouda)

Tasty AF.

>>16242315
I also keep my knives pretty Sharp. I use one of those lansky knife sharpening kits every couple of months and honing steel before I cut anything so my knife doesn't as much tear through the meat as it does actually cut so it isn't going to show off the tenderness like a dull knife might.

I made Parthian Chicken today. Was pretty fucking good.
1 Chicken
1 1/2 Teaspoons Pepper
1 Tablespoon Celery Leaf
1 1/2 Teaspoon Caraway Seeds
3 Tablespoons Fish Sauce
1 Cup wine
3/4 Teaspoon Asafoetida Powder
1/4 Cup water

Spatchcock the Chicken and set it into a baking dish.
Preheat oven to 450 degrees.
Grind up the pepper and caraway seeds and mix in a bowl with the Celery Leaf.
Add the Fish sauce and wine to the bowl as well and mix well.
In a separate bowl dissolve the Asafoetida in the water.
First pour the wine mixture over the chicken and then the Asafoetida.
Stick the chicken in the oven for 45 minutes basting it as you go.

The potatoes I just sliced and threw into a pan with pepper, seasoning salt, homemade ranch mix and olive oil and stuck in the oven with the chicken. The carrots I boiled and then melted honey and butter onto them before salting and peppering them.

I made a beef rendang on Friday.
I'm making a chicken korma tonight.

Yeah, fuck fast food threads. I made this burger a couple nights ago.

>>16239911
Everything from scratch

Grilled up some sausages and some veggies for an easy dinner. Next meal is probably just a few eggs and some toast in the morning.

I just made some vegan "chicken" salad with sweetearth mindful chik'n (expensive as fuck, but good), some potatoes i had laying around, celery, green onions, vegan mayo and mustard. Then i wrapped it in a tortilla with some tomato slices. It was delicious.

I've still can't replicate a more traditional chicken or potato salad, the sauce on mine is never white enough, but idk, still good.

>>16244560
how did you get it to stick to the roof like that

>>16243270
Yep, pesto mac and cheese. It's fucking godly.
>>16243275
I dislike chiles, so I try to avoid using them.

>>16244691
Recipe follows:

10 ounces baby spinach
1 cup basil
1 cup grated parmesan cheese
1 cup parsley
1 garlic clove
3 ½ cups whole milk
4 tablespoons unsalted butter (or: 2 tablespoons infused butter, 2 tablespoons regular unsalted butter)
⅓ cup all-purpose flour
12 ounces|340 grams grated sharp white cheddar cheese
kosher salt and freshly ground black pepper, to taste
1 pound elbow macaroni

Heat the oven to broil.
In the bowl of a food processor, combine the spinach, basil, parmesan, parsley, and garlic and purée until chunky. Add ½ cup milk and purée until smooth.
Melt the butter in a 6-quart saucepan over medium-high; add the flour and cook 2 minutes. Add remaining 3 cups milk and cook, stirring occasionally, until thick, 8 to 10 minutes. Stir in half of the cheddar cheese, salt, and pepper and cook until the cheese has melted.
Meanwhile, bring a large pot of salted water to a boil. Add pasta and cook, stirring occasionally, until al dente, about 5 minutes. Drain pasta, transfer to cheese sauce along with the spinach and herb blend and stir well to coat.
Spread pasta in a 9-inch by 13-inch baking dish and top with remaining cheese. Transfer baking dish to a baking sheet and broil until macaroni and cheese is golden brown and bubbly, about 5 to 7 minutes. Let cool for 10 minutes before serving.

>>16242613
satureja/savory, it's our universal seasoning here that goes on everything. but if you don't have access to it, you can use some other herb like oregano or thyme. i probably wouldn't use basil though, it's a bit too fresh and green tasting imo
and yeah, it was flour, just enough water to form a paste and yoghurt. but i've tried it with sour cream cause i know that's what hungarians use and it's wonderful too. personally, i don't even put it in a saucapan or add water, just mix the beaten egg, sour cream/yoghurt and flour together in a bowl and then ladle the soup to temper, never had any problems.

>>16244680
I live in Oz

>>16239911
I made some chicken ramen. Dice up chicken, season a bit, cook it in a pan, add water & ramen & flavor stuff & my own spices and viola. Can be done in like 15 minutes including cleaning dishes.

>>16239911
does subway count?
i had a italian combo with green peppers, banana peppers, oil, vinegar, herbs and seasoning on italian herb and cheese bread

Today we baked chicken boobs with some kind of chicken seasoning. Then we mixed with low fat mayonnaise. Chicken mayonnaise aka chicken salad sandwiches is low enough calories on the days we feel lazy.

>>16240749
I mean he did smother it in what looked like soy sauce. It was pretty brown before it even touched any heat.

>>16240805
That's a yorkshire pudding on top? Wheres the meat??

>>16239911
Kimchi fried rice. I plan on making my oqb Kimchi thus week and key lime pie with Graham cracker crust

>>16242198
I've done this many times and honestly room temperature in the wrapper is the best way to store mcdoubles. Microwave in the wrapper for like 15 seconds and you're gold. Im apparently immune to food poisoning and have kept them like that for a few days at a time and it's fine. Theres so much salt and shit that they're almost sterile lol. For longer term go freezer bro

Fish tacos with homemade tacos. I love to keep it a thick paste so it won't run out the taco. Just dried Chile arbol, guajillo, fresh serrano, habanero peppers, and garlic. Just soak the dried peppers in hot water after pouring some salt on them. Drain and add to a food processor with the fresh peppers and peeled garlic. Grind down to a thick paste with a little olive oil and you have great salsa for a while. The way I make it adds habanero as apposed to the authentic way I learned it, so it's a quite a bit hotter for most people.

I made some chicken quesadillas and some shitty pico de gallo... the jalapenos i used were pickled in a can with cardots and shit for some reason, and I used dry cilantro and I also didnt have lime juice so i just put a little bitof apple cider vinegar in. not bad.... the quesadillas were good though just caramelized onions and peppers with chicken and mozza cheese.

>>16239914
Manac n' cheese?

Smoked salmon with mornay sauce over potatoes.
The prep work is a huge pain in the dick, but the smoking went really well. Still have a ton of it in the fridge too.

>>16245125
see >>16244714

>>16244850
Oztralia

>>16239911
I made something resembling a garlic cheesy bread, but it also had thin strips of chicken breast on top which I cut long. The crust at the bottom got too brown, not sure it was the pan I used or cooked it too long. I dunked each into a marinara sauce loaded with oregano and basil

>>16239911
I mixed dip mix with sour cream about a week ago

made egg noodles with a ramen noodle packet/tomato paste/water and butter emulsion with frozen mixed vegetables

>>16239911
I made some soy sauce marinated sashimi. I saw it on a korean food video so I decided to try it out.

I should remember to take more pics just for /ck/ purposes but I've been baking a lot of bread lately.

>>16245731
Crumb.

>>16245723
So you just poured soy sauce over raw fish?

>>16245744
Soy sauce
stock made from konbu
green onions
peppercorn
sugar
boiled until it all melded together

Placed on top of sliced onions and lemons.
Salmon itself was salted for 30 mins and washed before slicing to give firmness and texture.

Are there any recipes that 73% lean ground beef would be better used in than 80%?
Generally in new england 80% is most popular, and what's normally on sale, but that's not true at the moment.

Also found some chicken breasts that were mis-priced down, so I'll huck those on the grill in the evening.

>>16239911
pierogi ruskie, sauerkraut and pickles

not even slav but an eastern european supermarket opened near me and their prices are hard to argue with, and it's nice to eat a little more simply for a change

>>16245821
I can't fathom anything that would make the 7% even noticeable unless directly compared to 80% side by side.

>>16245883
Fair enough.

>>16245811
So you boiled some liquid and poured it over fish?

pork loin in a crock pot, seasoned it a bit, surprisingly good, i think people who complain about crock pots just cook stupid shit in them

Hummus w/ spiced lamb, baked pumpkin, pan-roasted halloumi, pomegranate, pine nuts & herbs.

>>16245909
I think you're looking for the fast food thread dude.

Where are your pictures?
Don't you guys have PHONES?

>>16245938
Haha, I'm frigging with you my guy...

>>16245939
I'm not a woman, I don't take a photo of every meal to show people online. I make food to, surprise, eat it.

>>16244948
It looks like a meat pie

>>16245944
Then come to /ck/ to describe your meal you only make for eating in a line or two? Fascinating.

>>16245944
look man i hate to be this guy at 7am in the morning local time but you are typing like a huge faggot

Homemade mac-n-cheese with a bechamel based sauce. I make a roux with butter and flour and when it begins to brown I add milk, and whisk it all as it comes to a boil. I add a stick of cream cheese cut into small pieces, and stir them to get them to begin to melt. Then shredded sharp cheddar cheese and two cloves of garlic, crushed. The cheese converts it to sauce Mornay instead of bechamel, if you want to be technical about it. Stir the cheese into it and mix it. It doesn't have to be perfectly uniform. It can be a little irregular and spotty and lumpy. Pour it over the cooked pasta and stir to coat.

The doctor said I need more whole grains in my diet so this is how I prepare the whole wheat macaroni.

>>16246407
Oh. And for potlucks or guests, after stirring to coat the pasta, I sprinkle a bit of shredded mozzarella cheese on top, just a bit, and put it in the oven at 350 for about half an hour, to melt the cheese on top and finish melting all the cheese all the way through. Alternately I sprinkle a thin layer of panko bread crumbs on top and drizzle them with melted butter, then bake it to brown the panko.

>>16239911
I finna butta YO bagel, nigga

>>16239911
some rice salad with corn, eggs, tuna and green olives doused in abundant olive oil. Lil cubes of Asiago cheese too.

>>16244791
thanks for getting back to me
but there is a couple other questions. there is a green thing added in the soup in the first half and translate said it was celery string. but it looked more like fine chopped green onion.
also pork or beef, lamb? translate just said mince meat
looks so simple I can't wait to try both recipes

>>16239911
I just made a couple of machine guns and a grenade.

Oh, you meant food? I broiled a big slab of pork and made some broccoli covered in comte cheese and butter to go with it.

To make marinara sauce for spaghetti, I saute minced onion, chopped green bell pepper, and sliced white button mushrooms in olive oil until the onions begin to caramelize a bit and the mushrooms brown a little. In a large stainless steel pot I have a mixture of canned diced tomatoes and tomato paste. When the onion/pepper/mushroom mixture reaches the degree of doneness I like, I add it to the tomato mixture and deglaze the pan with a bit of cooking sherry. I take the peeled garlic cloves from a full bulb of garlic and crush them into the sauce. I add salt and pepper, and a "spaghetti sauce seasoning blend" that appears to be a mixture of oregano, basil, dehydrated onion flakes, and black pepper. I add a bit of MSG and salt to taste and stir thoroughly to mix everything. Then I put a cover on the pot and put it in the oven at 275 F. to simmer slowly for 2-4 hours. That allows me to simmer the tomato sauce with no danger of scorching. Serve with spaghetti, of course, and fresh garlic bread.

I sometimes buy frozen meatballs from the supermarket and brown them lightly in the oven, then stir them into the sauce before simmering. Or I make my own from a 50-50 blend of ground pork and ground beef, minced onion, beaten eggs, a bit of milk, and breadcrumbs, seasoned with a bit of garlic salt.

If we're talking about immediate plans, my mother made apple pies with canned applesauce filling. It may sound weird but in our family it's comfort food. Add a little brown sugar and cinnamon to the applesauce, put it in a pie shell, and bake until golden brown on top. She'd also use this mix to fill apple turnovers she fried in butter, but the doctor says I have to cut down on the fried food, so I'm going to skip that for now.

Fresh raspberry tart with basil flavored pastry cream and lemon zest in the crust.

>>16240169
>>16244540
Why do you display all of your possessions like that? It took me like 10 seconds to find the fucking burger

>>16246955
He's a mentally ill fat freak that's been making the same burger and posting his shitty pics of it every day for like a year

>>16246902
Looks good fren

>>16246623
oh, that's celery leaves. not mandatory at all but if the piece of celery you have has leaves on it, why not add them i guess. parsley is more common, which is added at the end. don't worry about following the recipe too closely, there's not one way to do it, every housewife has a different one. like he skips celery in his mirepoix but there's no reason for you to do it and he also didn't use a bay leaf.
and you asked me about sour cream for the egg mixture, you can use that if it's easier for you to get. during the summer i don't use yoghurt or sour cream, i just squeeze the juice of half a lemon cause it's lighter. pick whatever sounds tastiest to you.
as for the meat, we usually do just pork or a 60/40 pork/beef mixture which is the supermarket standard. it's not particularly important, get whatever ground meat is easiest for you to get as long as it's not too lean. if you want to ask the butcher to grind it for you we usually do half pork shoulder and half leg., it's about 250-300 grams of meat for a pot of that size.
good luck, the biscuits are particularly easy and great, everyone is always blowing smoke up my ass when i make them but i guess that's just because we don't have that type of biscuit here.
and you can add some noodles to the soup if you like. we usually add vermicelli, but whatever you have will work as long as it's not too big. last time i added orzo and it worked wonders

>>16245731
>>16245735
Nice scoring and color on the crust

>>16247026
Thanks bud

A Burger (rye bun) with some BBQ sauce, hot ketchup, deep fried hot chicken thigh and some mozzarella and cheddar

>>16247947
Baked the buns myself of course

>>16240173
>using canned peaches in stir fry
For what purpose

>>16239911
Bringing this back from page 8 to post some actual food. Too many fucking fast food and youtuber threads. Just made some oven baked salmon and roasted asparagus. Had some shrimp on the side too, though I ate most of them while the fish was in the oven.

>>16239911
for lunch i instant potted a whole chicken then broiled the skin and made gravy with the drippings

for dinner i'm making a blt, bacon in the cold oven, then set it for 400 degrees and let it sit for 18 minutes
dave's bread, duke's mayo, some iceburg lettuce, harris teeter brand bacon

for dessert a Belgian Bros sugar waffle, these things are like crack

>>16248861
That BLT sounds good as fuck dude. I gotta try making gravy like that too.

I made a buffalo wild wings purchase order. If someone who microwaves microwavable wings can say they 'made' wings, this is little different from actually making them from scratch. What I'm saying is that the boundaries of the word 'made' are arbitrary. Some 'made' the wings, even if it wasn't me. That's still cooking. Just not cooking done by me.

>>16249018
*someone

>>16249007
butter and season the chicken skin
put the chicken on the little basket thing, add a cup of chicken stock- pressure cook for 25m and wait for the natural release
remove bird, pour out stock into a cup and separate the fat
add 3Tbsp butter to the pot on saute, then add 3Tbsp flour when it's melted
whisk until it's brown but not burned anywhere (color = flavor)
add chicken stock, keep sauteing and whisking until it's thick enuff
add salt and pepper

>>16249424
Intriguing. My mother would parboil turkeys with the giblets and onion, celery, and carrot until the meat was cooked through, then put it under the broiler to brown it. The stock she used to make gravy that she thickened with a cornmeal slurry, and also cornbread dressing.

I never heard of anyone else boiling a turkey, but I can't deny that it always came out well.

>>16239911
cereal and noodles

I'm stoned as fuck, should i make a burger or a baked potato?

>>16249482
The baked potato. Because you are what you eat.

>>16242321
This looks positively delicious. How did you do the mushrooms?

>>16239911
made a truffle mayo for some oreida fries i ate for lunch shit was lovely

>>16239911
I made satay chicken noodles last night, and I'm planning on making cabbage rolls on the weekend.

>>16249482
Cook the burger in a pan with some seasonings while the potato is baking, deglaze to make a quick gravy. Put everything on potato, apply cheese.

Made some eggs and bacon for dinner because I need to cook my bacon before it goes bad.

>>16250062
gay

>>16239911
Irish soda farls this evening.
Tried them out on Saturday and they turned out quite nicely.

homemade wontons. Bought the wrapper from the asian grocery, but the filling is pork mince, garlic, ginger wine, sesame oil and some soy sauce.

>>16239911
I got a free instant pot, so I made quinoa to test it out. Gonna try a beef stew recipe in it soon.

>>16245935
This sounds fantastic.

Baby spinach, pickled and then baked au gratin. Gonna pop a can of tuna to go with it.

>>16239911
I marinated some boneless chicken breasts in barbecue sauce and red hot for a couple of days and charcoal grilled them yesterday.

Ruben

>>16250816
Oh, love love pot stickers.

Add chili paste and green onions to your mixture next time. I also add mushrooms sometimes, as well as drained water chestnuts, or even cilantro.
The dipping sauce is great with a few drops of the sesame oil, and some rice vinegar to balance it.

Also, if you drop come cubed pork loin into your food processor withn your seasonings, you don't have to buy pre-minced pork. It is actually better a bit coarser and probably safer to know you are cooking it thoroughly.

I used to make items with wonton skins all of the time, but alas, my local groceries don't sell the wrappers the past couple of years (c'mon Publix) I used to buy a whole pork loin from costco or during a BBQing kind of holiday sale, divide it into 3 portions, park a roast in the freezer, and blended the rest to go into wonton skins for both pot stickers and actual filled wontons for soup. The same mixture also makes great meatballs to freeze for a later date. They are excellent glazed with kikkoman sweet thai chili sauce when reheating them later.

>>16239911
Most recent was a philly cheesesteak breakfast melt. Sauteed onions, peppers, and mushrooms with American cheese, fresh jalapeno, and a medium fried egg. Really good. Trying to think what to cook for dinner.

>>16251497
Oh, and the steak was ribeye that I half froze and tried to slice thin. Could have been thinner.

>>16251497
Looks good!

>>16239911

Made these weird alfredo enchiladas, using green spinach wraps, chicken, parmesan, broccoli, artichokes and tomato. They were actually pretty good, and it was an easy mealprep for the week.

I only had two eggs left so I beat them in a bowl and added some bacon bits and chives, then I made a couple of patties in a skillet. I made buttered toast and put cheese on them and then the egg patties and S&P. Good sandwich and I shared the other

ingredients:
>splash watermelon juice
>1 shot bacardi limon
>normal ice cubes
>pea flower ice cubes (half crushed for stronger color)
>normal lemonade almost poured to top
>splash of pea flower tea over the top
serve with poodle stir stick in McDonald's china

>>16251599
Looks bussin.
Serving that to a date is a guaranteed beej at least.

>>16251599
you better have a vagina

a sandwich
>2 slices of whole grain toast from Lidl
>2 slices of generic cheese
>2 slices of tomato
>2 slices of ham
>some slices of onion
>mustard
>sriracha
>butter
No picture since I already ate it

>>16251497
damn nigga this looks fantastic
should have made two of these things and skipped dinner

>>16239911
>buttering your bagel
thats literally what i did this morning because i ran out of cream cheese

Just broke a 2 day fast with this. Had Muenster cheese and salsa Verde

>>16251497
I know what I'm making tonight

>>16251885
I did, but I ran out of American cheese and used provelone. I like provelone, but the American was way better.

>>16251978
Post a pic when you do, I want to see. Its not a super original recipe or anything, I was trying to do a better version of a Waffle House patty melt. The one thing I made sure to do different was getting really thick white bread. Suprisingly hard to find. I seasoned my egg with a little sea salt and a lot of cracked black pepper and red pepper flakes. Looking forward to your take if the threads still up.

>>16251510
Thanks man!

>>16239911
J Kenji Lopez-Alt's oven baked wings. I make them probably once a month.
I seasoned 1 pound with cayenne pepper, one pound with lemon peel and crushed garlic, and one pound with bbq and coffee(it was actually pretty good).
And obviously salt and pepper on all of them.

Andouille/Spanish Chorizo sausage sandwich with honey mussy

>>16243305
Looks good, I 'ove 'chov'zza

>>16252104
This looks like food made for photos instead of consumption

>>16239911
I'm making some beef stew right now, she's in the slow cooker as we speak.

>>16243305
Did you make your own dough or sauce? Seems like a really plain pizza that could taste deceptively good

>>16252137
Take a pic succboi. I want to see your beef

>on a cooking board
>don't cook every night
tourists please go

>>16252157
Why would you tell people not to cook every night? Are you some board tourist?

>>16252157
I usually make enough for a couple of days.

>>16252149
wa la

Today I made burgers. Yesterday I made spaghetti with pesto.
I plan to make pad kaprao soon.

>>16239911
im making cheap steak sandwiches tomorrow, with enough leftovers for two nights at least. i get a flank steak, salt and pepper and dry mustard and paprika at least 4 hours before grilling. take out of fridge to room temp, grill and sit. cup horseradish, cup mayo, garlic powder and black pepper. add sriracha if you want more spicy. slice flank steak in half long ways, then slice thinly against grain for skinny strips. toast brioche in toaster oven, stack the meat, and add sauce on top. i get a dish to dip it in. its easy, simple, spicy, and cheap.

>>16252185
Mushrooms, potatoes, carrots, beef? Anything Im not seeing? Looks good man. Did you sear the beef or throw it in as is, what cut? Ever made it before (the way you are now)?

>>16252215
Just some onion and garlic. I seared the meat (chuck roast) then cooked the onion, garlic and mushrooms in the same pan, added some tomato paste and cooked that down, put it all in the cooker with some stock and hit it with some worchestershire and some wine.
Don't know if I am going to add peas or not. I have made beef stew before usually about the same way. Going to have with some nice bread and butter on the side.

>>16239911
I was going to make a meal shake, so I mixed greek yogurt with protein powder and honey. Then I tasted it, realized it was better than my shake was going to be, and just ate that.

>>16252231
Sounds good man. I make beef stew somewhat reguarly. Been meaning to try my hand at Polish hunters stew, but just never got around to it.

>>16252263
Never heard of that before but it looks delicious might have to try that one day as well. I make stew maybe twice a year.

>>16239911
i just made a sandwhich with lettuce, chicken, and cheddar cheese.

>>16239911
Rice with chard and potatoes

>>16244560
How’s you get it on the ceiling like that?

>>16249018
are you drunk or retarded

>>16252457
He made them get made he's just too deep for you

>>16244443
tasting history? looks good

Well this was a good thread while it lasted. You did good OP >>16239911. Nice double dubs btw

Pic related are ingdedients I used to make a salsa a few weeks ago.

>>16243765
Thanks! You inspired me so I (sort of) did this marinade today. Did orange bell peppers since my wife doesn't like anything spicy. lots of cilantro, garlic, salt + pepper. used lime juice instead of lemon but otherwise pretty similar. Smelled delicious. will grill it up tonight and let you know how it goes. will probably just throw them on the grill

>>16253015
My wife doesnt like spicy food either. Im with you bro. I absolutely get why someone wouldnt like spicy shit, but man it makes cooking a pain

Dinner was pan fried salmon, broccoli, butternut squash & spinach croquettes and a creamy garlic sauce

Sweet was hot Gulab Jamun with salted caramel ice cream

>>16239911
boigahs

>>16253190
tomates look nice and fresh

>>16253190
Looks tasty man but if you squish all that down to take a bite its going to be a shit show

>>16239911
I got a McChicken and made it be in my belly.

>>16253255
This was a really funny post. Solid shit dude

>>16253247
it was a shitshow and i loved every moment of it

Spaghetti and meatballs with arrabiatta sauce, salad on the side

>>16253015
I'm glad to know I'm a good influence. Please let us know how it came out.

>>16239911
pizza a few nights ago, i make spicy pepperoni on one side and then just spinach on the other side because thats what my mum likes.

For the last few days I've had sausages with mashed potatoes for dinner, but the latest thing I cooked was bacon eggs and hash browns for breakfast today since I took the day off. It was good

>>16251567
Based experimental meal prepper. I love whipping up odd combos from whatever I happen to have. Sounds nutritious, too.

>>16251599
How important is the poodle stir stick? Will a Darth Vader one completely ruin the drink?

breaded tenderloins and red cabbage

>>16252104
Chorizo is like a cheat code ingredient. If you add it to any savoury dish and the end result is not delicious, I'll accuse you of intentionally screwing up the rest.

Also, please never say 'mussy' again.

>>16239911
Yesterday, some stewed chickpeas with chorizo in tomato sauce, „med style” as I like to call it. Very delish and fast to make. It was great

>>16252207
Nice. Horseradish mayo is a godly sauce for beef.

>>16254884
Ah, nothing like a late hash brown breakfast on a day off. I like to top each potato patty with feta and a well-poached egg, or bacon and sliced avocado -- seasoned with black pepper either way.

dinner tonight white fish with a butter lemon sauce with celery and capers
roast potato and green salad on the side
yesterday was some random vegetable curry with seared tofu
before that a bolognese

2 toasted chicken mayo (with a hint of wasabi) on sourdough, cut into quarters
2 vodka martinis -- stirred, not shaken, just for the bants

Pecan brownies with pecans from my own tree

>>16244560
Didn't realise lasagne was a thing in NZ

I made cuban sandwiches
Making steak tacos tonight

>>16245944
There is a difference with posting food on social media as a way to show off for internet points, and posting pictures in a thread and board dedicated to food and cooking. The reason you don't have pictures of your food is because its not worth showing to anyone.

>>16239911
>What’s the last thing you actually made?
I don't understand why this phrasing is so popular here, I cook at least one meal every day.

>>16240152
What the fuck is that, an albatross?

>>16256514
Okay but what did you actually make last?

>>16256563
Chili flake chicken breast fried with onion, garlic and kidney beans, with couscous on the side. Was my post training lunch

>>16239911
>last thing you made
Idk, some kind of Americanized ramen
Didn't have ramen noodles so I boiled thin spaghetti with a tablespoon of baking powder.
For the broth, half a red beet, sliced, and boiled in 4 cups of dashi. Add 2.5 tbsp of each: soy sauce, sake, mirin
Also fry up some onions, garlic, and ginger, then add that to the broth
Use whatever meat you want, plus a boiled egg
wala

tonight I'm gonna make some ghetto japanese curry (no boxed roux)

>>16240152
sure that's not camel, anon?

I made a shitload of Fried Rice to eat on for the next few days. Already had everything for it except eggs so just grabbed a marked down 6 pack with one broken/missing from the discount grocer.

Topped with some shredded past-date porkchops I slow cooked in milk, soy sauce, and mustard powder and took off the bone.

I'm poor.