/ck/ - Food & Cooking

Chicken fer the licken

Any more pics, OP? That looks good as fuck.

Maple syrup and orange glazed duck with fresh herbs from my garden

>>18317120
I'll post a few

>>18317148
White 'za

>>18317140
Not of the salmon. I stopped fucking around with lots of pics cutting and plating years ago on accounta it makes my food cold and I’m not a patient man. Plus it leaves more to the imagination ;)

>>18317148
Succotash? Looks good whatever it is

>>18317149
Some sort of pasta thing

>>18317153
Grilled flank steak
>>18317152
No it's an asian stir fry

>>18317149
Nice. Did you cook that in the gas oven and did you use a stone or some other type of surface?

>>18317157
Big ass tray of lasagna
>>18317158
Electric oven and pizza stone

>>18317157
Steak off? Steak off…

Santa Maria style Tri tip

>>18317161
Another 'za

>>18317164
Another stir fry type thing
>>18317165
Looks great but I can't stomach biting into that thick of a layer of fat

>>18317161
I just assumed cuz of the gas range lol.

>>18317166
I cut it deli thin but I love fat anyways

>>18317166
Fried chicken and oven potatoes
>>18317167
Yeah where I'm at you usually have a separate gas canister for the range and then the oven is electric. We don't have a central line for gas or whatever how they do in the US

>>18317174
Gyoza. They always come out ugly as fuck cause I can't pleat, can't estimate how much filling too put either. Also another issue is that unless I make the filling bone dry, the steam that wants to escape from the inside fucks up the shape even more

>>18317177
Grilled flank again and some grilled chicken

>>18317179
Yet another 'za shot but look at that fuckin air pocket. It kinda looks raw for some reason in the pic but it wasnt

>>18317184

>>18317185
And to finish it of, the ol' sloppa sloppa. Rice and beans

>>18317185
Nice. What’s your dough recipe? That’s good stretch, what type of flour do you use and what’s your fermentation like?

>>18317184
>Enjoys the finer things
>Works with a dirty surface
Have some fucking standards.

Strip steaks

>>18317192
63-65%, manitoba flour but any 00 is fine. Fermentation is at least 24 hours in the fridge but I've gone up to 5-6 days when I had leftovers. Take the dough out 2-3 hours before you wanna bake. Shape it into a ball 1 hour before you wanna bake.

>>18317194
Meh that’s my lazy I can’t be arsed to clean up after last nights post dinner drinking binge meal. Not really an event

This is a prosciutto I cured

Spicy ginger fried trout with stir fried vegetables.

>>18317149
Looks great. Any preparation for the meat chunks or did you just dropped some ground beef?

>>18317637
It's sausage meat. I fry off the meat then add very finely minced onion, garlic and chilies. If you just put the meat on top of the pizza raw it'll release all its fat while in the oven and the top will be super greasy.

Spelt and wholemeal bread. Any bakerz ?

>>18317120
Bagel with butter, cream cheese, and everything seasoning

>>18317676
Wow did you go to culinary school?

shakshuka i made while camping

>>18317120
i made this pic

>>18317692
looks good, do you have any tips ?

>>18317716
cook it slowly, add something spicy. eat it with pita or naan, not sliced bread or farmhouse bread.

stop posting bullshit staged instagram pics, post food you actually eat or go back

>>18317692
Looks good anon nice work
>>18317667
My wife does I don’t think I have any pics tho

>>18317690
Yes how did you know? I have to admit the picture does look delicious

>>18317745
>illiterate tendy fag who can’t tag properly and thinks a thread without a single plated dish is “staged”

WEW

>>18317120
https://www.tiktok.com/discover/chantelle-martuscelli?lang=en

Food for the zoo.

>>18317148
>>18317149
>>18317153
>>18317177
All of it looks tasty. Nice cooking skills Anon.

>>18317120
this looks tasty as fuck anon, i would destroy int >>18317153
orecchiette, my favorite kind of pasta, i like to make some with brocoli, parmegiano and anchovies, ( yes, its tastes good)
>>18317177
looking good anon, a little bit too crispy but still appealing, do you make the wrappers from scratches ?

anyway i tried to make Gua bao, it's not bad for a first try, but i need to knead the dough a bit more before steaming them, some came a little bit flat

front are avocado and shrimp, back are leftover kakuni pork and pickles carrot

>>18317772
>illiterate
>wew
>bragging about tagging
Whew, look at this cake i just whipped up and snapped a quick pic with my phone

>>18317772
>tendy fag
do you know where you are?
i also like pepperoni pizza

>>18317915
Steamed buns sound like a lot of work
>>18317177
I made some of those once but I bought my wraps. Mine were ugly but I got the portioning right after the first few. Made the filling from scratch though and it was good.

>>18317963
>Steamed buns sound like a lot of work
no really actually, if you make bread, you can make steamed buns, dough is the same as regular bread dough, flour water salt and yeast, with a little extra sugar, you just need a couple of hour for the buns to rise, just like regular breadrolls, it's cooked in just 10 minutes
but i have a solid standmixer i have to admit, but hey, we are in a cooking board, i like to have fancy cooking shit

>>18318250
Might have to try that one day

Vietnamese pork meatballs

>>18320021
Yeah, just some fucking raw ass cucumber to go with your meatball. I would slowly slide this off the table like a cat.

>>18320021
Looks good. I do love me some ground pork.

>>18320025
It balances the heat of the capsicum and chilli

>>18320025
you sound like a lil bitch

>>18317697
if i can think of two meanings behind this image does that make me %33 possibly correct if i can't place my finger on the possible third meaning?
>>18320097

>>18317206
howd u do it?

>>18317120
Can i do it in a gas bbq oven? I mean buy one of those grilling wood boards, slap some fish fillet on it and grill it like that? What if it catches fire?

>>18317214
how did you go about cooking the trout, and how do you think it ended up? it looks good

>>18317136
is that an epicurean cutting board? i have one too, they're based

>>18317915
Looks like the good shit my aunt makes, good job anon. You should try using a wetter meat, maybe even meat sauce.

>>18317667
Based seed user.

Forgot to take pics because people were hungry but >>18317153 got me to make a gnocchi stir fry because I thought his image was gnocchi when I saw it at work.
Fucking delicious shit.

>>18320243
idk i'm not good at math

>>18317120
Love salmon.

>>18317745
>>18320025
cringe

>>18317177
Keep trying anon, you'll get loads better.
Pic related is my second attempt at beef and pak choy gyoza

>>18321254
thanks for the bump

>>18321254
why? not a fan of malt vinegar

>>18320307
This board did catch fire a bit by the end of the cooking process. But it’s actually a good thing because it makes more natural smoke for poaching the salmon in. You want it to be on indirect heat so that it doesn’t get too hot. I do have a couple of epicureans. They’re alright but I do find they dull my knives a bit more quickly.

>>18320330
I fried it in a pan or wok after marinating it and it turned out really good. I like crispy skin and fish jowls. I’ve made salmon collars with a similar technique.

>>18321296
kek i like the thread. just painfully obvious who the tendiechildren are.

>>18321313
no im not a fan of faggots who project their laziness onto others such that any medium effort obviously homemade meal is
>bullshit staged instagram pics

>>18317120
bought two prime 2in thick t-bones (which dude cut from the porterhouse end bc I’m a good customer)
cooking today, will post later

>>18317177
korean gf taught me to add a gelatin packet to the filling for pork dumplings; traps a ton of the moisture than would otherwise steam out, and keeps them super juicy; like one unflavored gelatin packet per pound

>>18317697
>green powerade
I have never seen this before in life

I got 4lbs of short ribs, 3 of neck bones, and 2 of cross cut shanks to make excellent ragu with tomorrow if that counts.

>>18321422
but those are bullshit staged instagram pics
I sometimes go the extra mile and plate my shit all fancy but if you're breaking out umbrella lights, tripod and a green screen for a pic of a hamburger it's a bullshit staged pic
I actually am a photographer and do high speed photography for horse shows but if i'm just posting my dinner on a Siberian bat milking forum i'm not going to use my Olympus when my shitty cell phone in right there in my pocket

>>18321543
9lbs of meat for ragu...sounds about right

The humble chicken wings. Brined in salt and Cholula, then tossed in 99-x seasoning, extra garlic powder and pepper, flour, and fried.

>>18321728
Since the fryer was already hot I made some falafel, had with leftover tahini and toum/ garlic sauce

>>18321732
Sirloin-flap skewers, seasoned like Xinjiang lamb skewers so cumin, chili, salt, pepper, cayenne, onion.

>>18321739
>Sirloin-flap
thats what i called my ex gf

>>18321787
based, love me some flaps

>>18321620
Hopefully it will be tasty.

ITT: Goyslop

>>18321732
What's your recipe for falafel?

>>18321876
underage retard just regurgitating words he saw that everyone uses detected

>>18317206
Holy fuck. Nice job. Do you produce for sale, or are you just into it as hobby?

>>18320261
75% salt 25% brown sugar mix in a large ice chest and cover the ham in it and pack it tight so no air gets in then cure it there for two weeks. Prep the ham leg by cutting a thin cut through the articulating knee joint so it releases the blood and breaks the artery and pack it with salt so the bone doesn’t fester before the meat cures. Afterwards hang it somewhere that will stay under 80 all the time and under 70 most of the time and above 50 all of the time for at least 6 months.
>>18322551
Hobby. Ain’t no money in artisanal shit. Everyone wants sams club shit so they can finance their new car, boat, and suburban box. I used to work in artisanal food tho.

>>18322609
>ain't no money
You'd be surprised. If you go deeper down the rabbit hole for things like curing cultures, you can do OK. It takes time and willingness to repackage and deal with all sorts of shipping BS usually, though, so I agree that it's not a good way to earn primary income.

>>18322690
You can’t do what you’re implying legally without access to a commercial kitchen and 3 rounds of government inspections w/ fees per quarter. I could side hustle all of it out of a home kitchen but after managing my own plant I’d hardly call that “commercial”. Basically the only way not to lose your ass in food is to either already be rich and use it as a tax write off or do it totally underground away from the government’s greedy paws.

>>18322721
Yeah, it takes an operation. It can still make for an OK Income if you're willing to deal with all of the shit, though. You can rent out or own a tiny facility. And if your shit at home can't pass inspection, I wouldn't mess with cured meat in the first place, but I guess that's just me. Anyway, carry on. I was just surprised that there were others around here that would consider curing primals.

>>18317120
Just took it off, pic related is 5 hours ago

>>18322746
Oh it would pass inspection if I wanted to submit my FSMA HASOP plan flow chart, record everything I do in triplicate, and suck a bureaucrats cock so he turns a blind eye to the slightly rough concrete edge around the floor drain where erosion takes in natural toll. And then I’d do all that work just to have to pay for shitty government healthcare and end up economically ruined if I have any type of medical expense.

>>18321118
if you're wanting to spray shit everywhere you really should go with the sugar free gummy bears
youre going to get arrested you might as well do it right

>>18322763
what is the soda can for?
seems like you'd get fumes from the al and decals heating up

>>18322763
Nice brisket

>>18322775
I think you got the typical corporate jade going on, but I'm glad you enjoy it as a hobby. Have you thought about more intricate curing, or do you want to keep it simple?

>>18317120
Ratatouille I made a while back out of necessity rather than choice
Was pretty good tho, I highly recommend it accompanied with some meat or sauce (wich I didn't have at the time)

>>18322827
Corporate? I was self employed. And I’m not jaded that’s literally just how the industry works. But yeah I tried Linguica once but it proved pretty tricky and a lot of work. I think if I wanted to make it a couple of more times with some different equipment or more hands to help it would be great.

>>18322793
Never gets hot enough in the cook chamber for the can or paint to melt. It's for water to heat up and evaporate keeping the smoke more moist and sticky to the meat

>>18322763
Resting now waiting till it hits about 165 to open it and slice it to eat.

>>18322831
My dad used to do ratatouille in the summer. Good stuff.

>>18322877
We have some sort of disconnect. I never had to deal with the sorts of things you are talking about as deal breaker sorts of intrusions. No worse than a standard health inspection would be, anyway.

>>18322985
Did you ever work at a manufacturing facility or do FDA audits? Or have to pay for quarterly waste water inspections? You end up paying the government thousands in fees for the pleasure of doing business.

>>18323030
To be clear I had a lot of fun but boy is it expensive. Hard to make a secure living.

>>18323030
No, and those aren't the sorts of operations required for the kind of stuff I'm talking about (part of why I mentioned renting). That's why I assumed you had corporate burnout.

>>18323081
To specify, if you look up small batch cured meats (and whatever state you're in), you should find some interesting results. Local stuff can sell well, especially if headlined or cooped. You do need to deal with standard food production guidelines, but I never found that to be a big problem, personally. Renting creates other issues, of course, but it's one way to reduce your own paperwork and immediate expense, which can be useful.

I had picrel for dinner today. Steak with chimmichurri and oven fries.

>>18323192
>eating supper that early
go to bed gramps

Fried rice and pork belly

Smoked pork loin

>>18323205
The pic was taken at 7:00pm, I’m east coast

>>18321615
>photographer
>horse shows
>lolympus
Must not do many indoor shows.

>>18323346
>>18323366
I came

>>18323369
I get that a lot. Old ladies wanna throw their panties at me and shit.

>>18323369
Thanks man!

Nothing fancy but it's fast and my toddler will eat it

>>18323205
i started eating a 3pm that way im not going to bed with a full stomach and getting fat

>>18317206
Just. Damn!!! Looks amazing.

>>18323384
Why are you thanking me? I meant I came to the sight of your dads bare asshole. Fucking fag.

>>18323430
>getting
too late lard ass

>>18323454
Yeah. He gets that all the time.

>>18323460
>he

Ny strip with chimichurri

>>18323430
not how it works retard

>>18323504
Why is chimichurri all over /ck/ lately? Get some gremolatta or someshit going.

>>18317120
how did that thing get cooked on top?

>>18323540
I didn’t know brother. I’ve just got back into cooking. It’s basically the same shit but without the chili and red wine vinegar right? I want to make a gremolatta next

>>18323456
hey now i'm only skinny fat, i bounce back and forth between 140 and 250lbs (i'm actually serious) my closet is filled with small to XL clothing

>>18323647
>I’m ready to settle down
They look delicious desu

>>18323590
Heat and smoke from my Webber. Luv me webbie simple as

>>18323532
is too! thats how sumo wrestles gain weigh. eat then sleep
plus i'm OMAD so 3pm works

>>18323807
Yeah, that was kind of the shitty joke. In all honesty, though, there's a lot of condiments out there, and I don't know why chimichurri is as popular as it is, let alone mentioned as often as it has been lately here. Gremolatta is traditionally served with an exceptionally fatty and saucy beef dish (as I personally think chimichurri is better for, as well), so save it for some osso buco or something like that.

>>18320025

I've discovered some random piece of pork in my freezer. Thinking about braising it. Would it be possible to use only dry ingredients in the braising liquid (apart from ginger, garlic and onion)?
I have these weird Korean spice packs for boiled pork, and some tiny dried lemons.

>>18317206
That's awesome anon

Beef stew n carrots

And fresh loaf

>>18324476
You will need at least some water to make a braising “liquid” even if you have dehydrated seasonings to flavor it
>>18324485
Thanks!

>>18325360
>>18325362
Comfy af

>>18317120
Baked some bread this weekend, it's like my 3rd loaf ever. Turned out pretty good, made with 48 hours biga very tasty. My scoring was really bad and my oven doesn't heat properly at the bottom so it didn't rise as much in the bottom part. Pretty happy with it tho.

>>18322831
Though I imagine this was tasty, the lighting is really doing it no favors

>>18317120
grossly overcooked salmon bro

>>18325949
looks very good for third

>>18325389
>You will need at least some water to make a braising “liquid”
Of course, I'm not *completely* retarded (yet).
I'm just planning to add mostly dry ingredients to the braising liquid.

>>18325979
Thank you! I make pizza all the time so I know a lot about high hydration doughs and long fermentation. But I don't have any bread-making equipment or much experience.

Ragu with beef neck, cross cut shank, and half a plate of short ribs.
Too bad it won't be ready for dinner tonight.

here's a matcha raspberry custard cake i made a while back.

>>18323647
these look cute. pistachio raspberry?

>>18326048
Also all the tomatoes came from my garden.

>>18326065
fucking image flipped for some reason

>>18326048
>won't be ready for dinner
how long she goin for

>>18326093
6 to 8 hours but I started it on the stove simmering at 2:30.
The meat was from a cow I bought earlier so I was thawing it in the fridge since Sunday but it wasn't thawed this morning when I wanted to start so I had to use a big bowl of water to speed it up and even then that took ages.

>>18326048
>parmeggiano reggiano rim for an extra umami flavor

ah, a man of exquisite taste, i do this in the chicken bone both for risotto

>>18326048

>parmeggiano reggiano rind for an extra umami flavor

ah, a man of exquisite taste, i do this in the chicken bone both for risotto

>>18326217
It really adds a lot to whatever you simmer it in.

Marinated chicken breast in yogurt and spices, on homemade brioche buns. One of the best things I've ever made by far. Homemade buns really step it up.

>>18326048
>>18326071
Nice, love me a homemade sauce

>>18325971
Dunning Krueger, the post.

>>18326086
What state/country is this? Background and food both look fantastic

>>18326511
CA, in Topanga Canyon just outside of LA. It's very beautiful and I go hiking all the time

>>18326048
Meat is finally done, now it's time to cook down the sauce some more, I have removed the meat but left the bones in for this step.

>>18317206
Hnggggg

>>18321127
>"how would you like your salmon done"?
>crucified

>>18326889
are you gonna scoop off the grease?

>>18317120

>>18328077
I did for some of it.

today, i tried to make tantanmen noodles, i made chili oil from scatches for that.
for a first try, it was pretty gut, i thought the broth would be too thin, but the secret is that you add vinegar to the base of the soup ( along with sesame paste and chili oil ) so the soya milk in the bouillon thinken up.

and it's not too spicy, next time i'll make dan dan noodle

>>18317185
hey that looks good bro post the dough recipe. Also on a side note do any of you have a problem where sometimes the sauce tastes very tart?

>>18317120
Looks a bit over cooked Anon. How was it on the inside?

>>18329152
that looks good bro and nice job on those eggs

>>18329180
Soft, moist, and just barely opaque. Smoking on indirect heat with 1” board means you’re going to generate exterior color and flavor without exposing it to too much heat and over cooking. It also had soy sauce and Worcestershire sauce on the glaze so that darkened the color too. If you pay close attention you can see that the fat had just barely sweated out to the surface and turned a very light ivory color. That’s going to be your guiding indicator on cooking salmon.

Steak andn eggs with roasted potatoes and a fresh-chopped tomato. My dinner last night.

>>18317915
Marinate and slow cook pork tenderloin.
Sweet heat thinly sliced pickle.
Lightly made Asian coleslaw.
Whatever sauce you prefer.

>>18326065
Yep!

Boulevard maple cream mousse cake with a ginger caramel and maple sugar garnish

>>18330438
>Mm yes I want my sugar with extra sugar and sugar on top and some sugar on the side
Looks impressive, but its sugar, anon.
Make Real Food.

>>18330438
That looks yummy!!

>>18317120
Sous vide' 2 dry aged Ribeye's in butter garlic and Rosemary/Thyme. Quick 30 each side on the BBQ and came up alright (probably needed longer for the fat to render fully).

Was for Father's Day, old man was right chuffed

>>18330438
Outstanding
>>18330814
Looks perfect anon

>>18317147
why does the duck look like a steak

>>18330438
You gotta post the recipe for that one bruv

>>18317206

damn

today, lazy day, i made bagels, will last me for a while for breakfast and lunch in the next days

>>18325949
Got the recipe for that? looks good

>>18317120
Chocolate cake I made a few years ago. Here is why it looks this way:
>I unevenly portioned the batter, so one of the layers was very thick, and the other was only a centimeter in height
>When I took the big layer out of the over, I put it on a drying rack over my sink full of waterlogged dishes
>The layer proceeded to seep through the grate, into the sink and the water, piece by piece
>I salvaged the less wet bits and glued them together with chocolate cream on top of the thin layer
It was still delicious.

>>18317120
Had some coneys that I also had for lunch the next day

>>18332290
Scored the skin, glazed it in maple syrup, herbs, and orange zest, and roasted it on the Webber for an hour.

>camping in the woods
>open canned chicken
>heat in pan over camp stove
>add taco seasoning
>place in tortilla with cheese
I'm doing this again it was fucking delicious.

>>18332702

shitty pizza i made on a whim but i only had cheap low moisture mozzarella and only a few rouge pepperonis and only 200g of flour left so the dough wound up very high hydration which came out really good

>>18333473
>car camping
No thanks

>>18333518
looks good, anon. higher hydration is better if you can swing it. are those shreds of basil in the cheese? did you bake it with basil on?

>>18333526
>car
Huh? I camp off a bicycle. Where'd you get 'car camping' from that, anon?

>>18317120
ya murdered im! MOIDA I SAY! MOIDA!

>>18332702
I hope you named it shit mountain

>>18329908
Patrician meal and Gironda pilled

>>18333543
yea i have a plant on my kitchen windowsill

>>18329908
I would eat steak and eggs for every meal if I could, and it wouldn't kill me.

>>18321732
>falafel
love me falafel. what do you put in yours?

>>18333642
is that like a brown people hushpuppy

>>18329152
>>18329181

damn tasty lookin

>>18333834
yeah. chickpea/garbanzo fritters with herbs and spices.

pig fat and egg fried jasmine rice sloppa with peas and soy sauce
roast brocolli and lemon
rice vinegar pickled carrots

wa la

>>18333627
do you prefer that to laying it right when it comes out of the oven?

>>18335811
i kinda blends with the oils from the cheese and the flavor spreads out over whole pizza but either way is good.
What i don't like is when people put 3 whole basil leaves in the center so you get three bites of basil overload then non on the rest of the pizza

>>18334730
If your fried rice is sloppy, you failed.

>>18317177
>I can't pleat
literally how?
>can't estimate how much filling too put
always less than you'd expect
> that unless I make the filling bone dry,
salt and wring your cabbage through cheesecloth (or just don't use any desu)

>>18335981
>3 whole basil leaves in the center
I agree that's dumb. I don't like it, either. but I love basil so I use a ton, I just slice it real thin and spread it evenly over the whole surface after baking.

>>18337001
> I just slice it real thin and spread it evenly over the whole surface after baking.
if you stack the fresh leaves and fold over then chop its the best way

>>18337001

>>18336035

i like the consistency he has. i like it best when it looks like that.

Cauliflower soup mit gris 4 lunch just now

I spent a boatload to make seaƒood newburg. lobster tails, fresh caught prawns and a dozen fresh sea scalls on the shell

I dropped almost all of the fucking seafood on the floor and salvaged literally only one portion >:[

>>18338318
Lækkerier

>>18317206
holy fuck

First time japanese curry

>>18317206
Why don't you cut off the rancid yellow fat before consumption?

>>18338755
I trimmed from the portion I cut and left the rest intact to protect the rest of the fat beneath. If you trim it all at once it just moves the goalposts for rancidness..

>>18338653
Fuck yeah, looks kinda reminiscent of some Portuguese dishes. What is it?
>>18338655
Looks yummy and comfy

>>18317120
Fried some tomatoes, garlic and peppers. Blended it and threw it in with coliandro, tabbasco sauce, pinch of salt pepper, lemon juice and tomato juice. The salsa tasted awesome but didn't have the kick I wanted.

Mushroom risotto.

>>18338647
Digg af

>>18338775
But the slices you took also have yellow rancid fat on them too.

>>18338996
Yeah I trimmed after I cut. I lined them up and slivered off the yellow.

>>18323045
Did the heat from the rice cook the egg?

>>18338868
>>18338923
Goyslop