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2023-11: Warosu is now out of extended maintenance.

/ck/ - Food & Cooking

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19125285 No.19125285 [Reply] [Original]

Ya bacon me crazy

>> No.19125312

Bacoff

>> No.19125315
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19125315

>>19125312

>> No.19125322
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19125322

>> No.19125325
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19125325

nobody tell him

>> No.19125330
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19125330

Po - Tay - Toes

>> No.19125345
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19125345

>>19125325
>2024
>Assuming my gender

>> No.19125355
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19125355

>> No.19125361
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19125361

Mudh

>> No.19125377
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19125377

Cream dela Kremlin

>> No.19125386
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19125386

It's a bubbling cream crater lake. Dante's Cream.

>> No.19125410
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19125410

Time for the spinach to give it that cowshit aesthetic.

>> No.19125414
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19125414

The 3 P's. Parmesan, parsley and pepper.

>> No.19125472
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19125472

Must wait for the potate

>> No.19125481

>>19125472
you should drink that chilled

>> No.19125485

>>19125481
There's not enough left

>> No.19125489

Good thread. I like it. Mushrooms and onions in bacon grease is always the start of a good recipe.

>> No.19125494
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19125494

>>19125489
It was garlic bro. Sorry to disappoint. In the bright side, Mr Potate is ready to be are.

>> No.19125499
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19125499

Reheat mushroom and spinach cream sauce and finish it with a little Worcestershire.

>> No.19125507
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19125507

Potato flowers

>> No.19125515
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19125515

>> No.19125521
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19125521

Po-Tay-Toes

>> No.19126143

>>19125499
what pan is that chef

>> No.19127360
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19127360

>>19126143
Stainless

>> No.19127389

>>19125521
boil em mash em stick em in a stew

>> No.19127391
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19127391

>>19127389
Why would I boil and mash them before sticking them in a stew?

>> No.19127407

>>19127391
it's 3 different ways to consume them, not a sequence of steps

>> No.19127416

>>19125521
that was underwhelming @that_groyper why not justp ut it over some fancy pasta

>> No.19127424

>>19125285
Whatever pun you tried to make, it didn't wok

>> No.19127433

>>19127391
>boil to soften
>mash to mash
>add to stew to thicken

>> No.19127500

>>19127416
I wanted potatoes.

>> No.19127772
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19127772

>>19125285
>>19127761
>>19127486
What if I used this instead of tomatoes to make Mexican rice?

>> No.19127795

>>19127360
I heard stainless has chromium, is this true?

>> No.19127819
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19127819

>>19127795
Fucked if I know bro

>> No.19128553
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19128553

>> No.19128560
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19128560

>> No.19128567
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19128567

>> No.19128584
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19128584

>> No.19128599
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19128599

Half stock half soup

>> No.19128605
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>> No.19128624
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19128624

>> No.19128653
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19128653

Chopping some onion, garlic and Jalapenos for the rice.

>> No.19128687
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19128687

Time to cook some rice.

>> No.19128695
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19128695

Removing all the capsicum fond from the pan.

>> No.19128710
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19128710

Rice toast

>> No.19128728
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19128728

Garlic and Jalapenos

>> No.19128733
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19128733

Smoked paprika, gorund coriander and caraway seeds.

>> No.19128735
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19128735

>> No.19128737

bacum

>> No.19128740
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19128740

Stock, soup and the liquid from deglazing the pan after cooking the sausages.

>> No.19128786
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19128786

Let that steam.

>> No.19128802
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19128802

Coriander and lime.

>> No.19128806
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19128806

Sun dried tomatoes and little balsamic vinegar drizzled on the sausage and peppers.
Violin.

>> No.19128967
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19128967

>> No.19129007
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19129007

I grew up in a house with a mediocre, but not bad, home cook. My mum learned the family recipes from a Pole and an Italiac and aside from some choice ethnic dishes she did decent American fare. Pot roast, grilled fesh, and a pretty decent roast turkey and roast beef.

For the oven roasts, like the turkey and beef, she would always salt and pepper and then baste them in orange juice. At the end she would put some bacon over the top to make it delicious and by the time the bacon was perfect, the meat was cooked.

One fucking thing she NEVER did was use that pool of orange juice drippings to make a gravy. Yes, we always ladled some juice over the top of our plates but never a proper gravy. This occurred to me suddenly at like 3am the other night.

Whelp boys, maybe this Æster weekend I roast up a chicken, baste in OJ, top with bacon at the end, AND THEN TURN THE JUICE into gravy. What say ye? This HAS to be good. The bacon is what makes it.

Pickerel (minus the OJ tho).

This concludes my blogpost

>> No.19129033

>>19129007
Were you meant to start a thread? Because I'm not reading all of that, lol.

>> No.19129067

>>19129033
It's too late to delete and start a thread properrly sorry anon :<

>> No.19129079

>>19129067
Here bro lol >>19129078

>> No.19129080
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19129080

>>19129079
I was going to change it slightly but okay. Thanks anon!

>> No.19129106
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19129106

>>19129080
>>19129105

>> No.19129276

>>19128553
Are these plant based sausages?

>> No.19129290

>>19129276
no anon, they're just based sausages

>> No.19129347
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19129347

>>19129276
Nah man. They're Chorizo flavoured sausages. I precooked them a little by pouring boiling water over them and letting them have a young bath. They're supermarket sausages. They've dropped in quality and don't seem to cook as well as they used to so I cut the mafcks in half.