/ck/ - Food & Cooking

>>17186876
Looks pretty good, but needs more colour.

>>17186876
Good thing you have a washing machine there so you can clean your underpants after you shit yourself from the food you made.

>>17186877
It tasted pretty good. The cornbread got burned a little. This is my first time frying anything. What could I do to improve the color?

>>17186876
what kind of maniac mixes the rice with the gumbo like that and not keeps them in separate pors

>>17186876
are those white beans? in gumbo? dias mio

>>17186877
Dubs of truth, broth doesn't look thick enough and it doesn't seem like it simmered long

No real cooking.
Added leftover ham and brussels sprouts to half a ramen, then assembled a smoked salmon, cream cheese, onion, and tomato bagel.

>>17186908
Yeah, my washing machine is bad ass. Do you not like gumbo, or do you think mine looks bad?

>>17186910
Looks good, but it looks like you need to work on browning your roux

>>17186910
>What could I do to improve the color?
put some red stuff in

I put country sausage into jarred alfredo and onto rotini

It was salty

>>17186910
I looks like it tastes pretty good, unfortunately I can only judge what I see.
For colour, throw in some red or yellow bell peppers, perhaps some fresh thyme or parsley, as well. These aren't just for colour, but flavour as well.
Like another anon said, your roux doesn't look dark enough. Try cooking it a little longer the next time.
I'm glad you enjoyed it, broham. I love me some good gumbo.

>>17186919

This better? I found some old Red Hot cinnamon candies in the pantry.

>>17186877
>looks good
>even though it looks shitty
retard

french toast with a banana bourbon pecan glaze

>>17186876

Looks pretty tasty OP. (Sorry, you didn't deserve that Coinslot.) Awesome pics. Great consistency. Looks hearty. Savoury. Nutritious. Keep us all posted on your continued progress with any new progress pics or vid clips. Show us what you got man. Wanna see how freakin' hearty, savoury, thick and nutritious your gumbo can get. Thanks for the motivation.

>>17187024
is that a dude's butthole?

>>17187024
lel
>>17187033
Go be a pedantic prick on some other board, friend.

>>17186910

Gotta brown that roux brosef. Look up Cajun cooking, gumbo's usually have a chocolate roux that takes like half an hour to make.

>>17187044
no thanks I prefer making retards like you mad on this one

i'm so lonely and i hate myself
LOL

>>17187044
go contradict yourself on some other website, faggot.

>>17186876
Looks like good sloppa

>>17187064
Looks kind of good, what's on the left?

>>17187064
What meat is that? Same by the way

>>17187039
Thanks, anon. I couldn't cook an egg six months ago, so I'm proud of my progress.

>>17187043
the cookware is the best thing about this photo

>>17186876
Looks like you made soup to me.

>>17186876
Is that kielbasa or andouille? Looks like 'basa.

Ground chuck is on sale this week so I'm doing Zatarains dirty rice with black beans. No pics.

>>17186876
>I made gumbo
your gumbo looks like shit
>this is my dinner
looks good man, what is it?
cook your roux darker next time and poach your shrims at the very end, they look a little hard. i wouldn't have given you shit at all if you hadnt thrown the rice in the whole fucking pot mon dieu motherfucker. i feel your pain with that sausage though LA pork products are godly

>>17187328
Yep. It's basa. I'm visiting my parents where they live in rural Oklahoma, and the local United Market didn't have andouille. I'd like to make kombucha tonight, but they didn't have any yeast either.

>>17187043
i thought the mushrooms were oysters and had a good long squint trying to figure out what you had done

>>17187348
Yeah, I'll cook the roux longer next time. I didn't know about the rice since I've only ever had canned gumbo, but I'll try it that way since it's been suggested so many times

>>17187137
>>17187148
it's pulled pork with onions

>>17186876
Did you use any cajun seasoning at all? And did you darken the roux? That doesnt even look like gumbo dude.

>>17186876
>tired of eating beans and rice, I'll make a stew
>hm havent had lamb in a while, might be nice
>ff 2 hours
>apartment smells like sweat and fear
>stew tastes like panic and agony
I think it'll be okay with a side of plain white rice, on the fence about serving it to my gf. wew cheap lamb is fucking funky. beware, bros

>>17187033
Did you really expect a person who spelt "color" wrong to have any idea about what cajun cuisine is all about?

>>17187044
Suck me off Britfag.

>>17187033
p sure he's just encouraging a novice cook. are you autistic

>>17187691
Dicklets will always find something to be angry about.

I made a SBEC

>>17186876
It looks so good. Holy hell please tell me your recipe.

>>17186876
This is the perfect gumbo. What is your secret? I can't seem to get the broth that light colored.

>>17186876
I'm cooking frozen hot wings in my air fryer.
Wheeeee!

>>17187542
Sounds tasty, good job.

>>17187730
>>17187736
No secret lol. Just followed this: https://www.simplyrecipes.com/recipes/shrimp_gumbo_with_andouille_sausage/

My roux wasn't that dark. It was a bit lighter and not as thick, but I got impatient.

>>17187788
I want to keep baiting you, but assuming that you actually tried to make gumbo instead of making a troll thread, start with this newb recipe: https://www.foodnetwork.com/recipes/emeril-lagasse/chicken-and-smoked-sausage-gumbo-3645600

..but instead of using vegetable oil, use lard and skip the file. Replace it with fresh okra but toast it until it's golden brown before adding it to the pot to remove the slime.

>>17186876
I don't see any okra in there....it's easy enough to cheat and use frozen okra, or better yet, a frozen veggie blend with okra, called gumbo mix, such as Publix sells. All you'd have to add is a can of stewed tomatoes and your roux.

Next time brown each side of your coins of sausage first, set aside, and then after your rice and all is done, you add them back in, so they don't get too mushy. The smoky flavors will flavor your sautee oil from the saute step first, so you'll be okay setting them aside a while. Much better flavor and texture in the end product.

Cornbread actually looks like fried corncakes, which look yummy to me. I'd hit them with a pat of butter, and drizzle of some AlaGa cane syrup.

>>17187827
Also, with lard and flour, you can heat the roux to medium high - high and it'll be done within ten minutes or even less. Just continually stir it with a whisk without stopping until it's brown but not black and then toss in your chopped trinity to cool it down.

>>17187827
I'm not trolling. Posted above that I didn't know how to make an egg six months ago. That's the truth. I'm an engineer. Never worried about cooking until I moved away from my family, so I'm trying to learn how to cook because I got tired of takeout. Thanks for the recipe. I'll try it after I run out of left overs.

The Issac Toupes recipe for gumbo is my go to, cept instead of chicken, sausage; then add the shrimp near the end

>>17187851
meant to say I omit the chicken, so pretty much what you made: sausage and shrimp gumbo. I'd add the rice later or have it on the side

>>17186876
test

>>17187691
"p sure" you belong on reddit

>>17187843
Brown roux is easy to make. Just keep stirring and it'll brown quickly under high heat. Just use a whisk (not a wooden spoon like every youtube video showcases) and don't stop stirring. Stir that shit like a madman. Make sure that your oil doesn't smoke. If you see a bit of smoke turn the fire down. Your roux will be browned within ten minutes and you need a brown roux in order for your gumbo to taste proper. If it turns black at any point, you fucked up. If you're paying attention and not drunk off your fucking ass like most cajun cooks, it'll never get to that point, though.

>>17186876
wuts wit all dis bland ass foreign white ppl bullshit

>>17186876
I finally got back home after flights being delayed since six AM this morning. Didn't get to leave until 3pm. At least by then, I was on a direct flight, originally would have had a four hour layover in Seattle. Had chik fil a and far too many overpriced cocktails.

https://youtu.be/76JXtB7JFQY
For reference

>>17187860
why are you making it my problem that you let flapjack titted MCU fans live rentfree in your head

>>17186914
anon those are shrimp

>>17187042
it is a truly evolved bussy

>>17187886
I get it to milk chocolate brown but always lose my nerve before it gets to dark chocolate brown.