/ck/ - Food & Cooking

>>19624338
Roughly slice some ginger (not everything I used is shown)

>>19624343
Slice the mushrooms

>>19624345
Mince the onion

Melt some butter in a pot, and add most of the sliced mushrooms. Cover and let the mushrooms release most of their water.

In a smaller pan, combine bouillon, bay leaves, ginger, and the remaining sliced mushrooms with water and set to simmer. I also added a little ground chili pepper.

>>19624357
Once mushrooms release their water, saute until deeply browned.

They have a fine mesh sieve in this kitchen, so for the heck of it: when mushrooms are sufficiently browned, press and strain out the excess mushroom butter which we'll use to start cooking the rice before adding the stock.

Melt together mushroom butter and a little extra butter until it looks like it's enough. This is probably more than necessary.

>>19624338
That thing looks like robby the robot from lost in space.

>>19624338
where is this?

>>19624384
MeTV late at night.

>>19624378
Add the rice to the hot butter (or oil) and saute until the outsiders look especially translucent. The rice should probably be able to carry more of the fat than is shown in this pic, but this is already more rice than I need to eat, so it'll be fine.

>>19624380
You take the jobs you can find when you're an aging robot actor.

>>19624384
Berlin. "Limehouse Berlin Prenzlauer Allee".

Protip: ideally, you don't let the rice start to brown while you're trying to make a terrible joke about Robby the Robot.

>>19624338
You should open up those drawers and let us see what's inside. How many little girls are hidden in those drawers?

>>19624392
Anyway, once the rice has started to cook in the oil, you can add about half the stock straight away. I poured through the sieve so only the liquid is added to the rice. Hopefully browning the rice doesn't mess anything up, haven't tried that before. Maybe it'll be a new discovery.

From here on, I'll just keep stirring regularly and adding the stock incrementally until the rice has released a lot of starch, making the liquid creamy, and the rice is the desired texture.

Also, fuck, I forgot to saute the minced onion along with the sliced mushrooms before they finished browning. This is fixable, though. I'm going to transfer the stock to a staging bowl, and quickly saute the onion in the little pan.

>>19624402
butter tastes better than oil

>>19624405
I haven't actually added any oil, just butter. I'm just kinda using the terms interchangeably to mean fat. I'll try to be more accurate from now on.

Anyway, saute the minced onion. Using the small pan to avoid dirtying another dish. There's no dishwasher here (aside from me).

The rice is nearly at the right texture, so I'm going to add the onions and mushroom soon.

>>19624440
The shitty microplane I bought has fallen apart, but I'm glad I have it because this kitchen has no grater for the cheese.

Anyway, to introduce the fresh ginger flavor that has cooked out of the stock, I'll grate some fresh ginger into it.

>>19624455
Finally, add the cheese...

>>19624455
At least you got dubs and didn't shrear you fingers apart,

>>19624461
And serve!

>>19624465
That's truly horrible looking and I feel sad for not only you but also the poor folk you serve that to.

>>19624465
It's pretty good, although I think overcooking the rice in oil back at the start led to a slightly more "al dente" rice texture at the end. I probably could have let it go a little longer. It's starchy, creamy, tastes good, and uses the remainder of my mushrooms, which I'd otherwise have had to toss tomorrow. Overall, I think it was a success.

>>19624474
Excuses, excuses.

>>19624470
>>19624476
It's just for me, and it's pretty good. What do you think looks bad? What would you have changed? My main worry was the parmesan / ginger flavor combination, but after trying it, it's good. Obviously I made a few mistakes along the way, but nothing fatal.

>>19624478
Duh, look at it yourself, it looks like something that came up from a toilet. Like flotsom and jetsom.

>>19624480
Risotto is a simple dish, and I'm hungry. I didn't feel the need to do anything special for presentation. I made this pasta while traveling, too, not everything needs fancy plating.

If I was going to try to improve presentation of the risotto without changing the recipe, I'd have reserved one mushroom's worth of sliced mushroom pieces, carefully browned them all, and then then fanned them out in an arc over the risotto. That way, you should immediately associate the brown color / bits in the risotto with the clearly browned mushrooms on top.

>>19624465
Looks good, I would add a little bit of parmesan at the end as a garnish. Risotto is such a versatile dish, I made pumpkin risotto the other night and it was delicious.

I'm going to make a small portion of French onion soup too, to use up the rest of my onions.

>>19625653
Thanks anon. How did you flavor the pumpkin risotto?

Why no cinnimon, what are you people racist or something?

>>19625660
My mistake, it was butternut squash actually. I just tossed a halved squash in the oven with some olive oil, sage and thyme for 45 minutes, until it was very soft, then I scooped it all out into a food processor and added the puree to the risotto once it was done. For the risotto I did pretty much the same procedure you did except I deglazed the pan with some white wine and used a homemade chicken stock.

>>19625655
Onions softened. Now it's just slowly browning, stirring, and occasionally adding water.

>>19625682
Sounds delicious!

>>19624338
>apartment style hotel
I've stayed in these across turkey and you DEFINITELY just priced someone out of a potential long term apartment

>>19624465
pricing out aside this looks tasty. That's what people don't get. Sometimes the nastiest looking sloppa is the tastiest.

>>19625691
Coming along. I feel like it goes a bit slower in a nonstick vs. Stainless, but that's probably just my imagination because I started after 10pm. Also I was being lazy so some of the onions got a bit surface-browned.

>>19625750
Thanks anon.

>>19625738
Definite possibility, but I'm pretty sure the whole building is being listed for day-to-day rentals. So while I might be sustaining the business model, I don't think I took this specific apartment from someone. Then again, maybe there's somewhere else they're also being listed month to month or long term lease. I don't feel too bad, cooking is my main hobby and it's been fun cooking all over the world.

>>19625779
Still coming along, almost 1 hour in.

>>19625817
Almost 1.5 hours. Darker, enough now that I could make what I'd call a French onion soup from it, but I'm going to go for another 30 minutes. I could be making this go faster if I wanted to use higher heat and stir more often.

>>19625907
I usually like to get it fully dark, like this.

>>19625907
I'm calling this dark enough. Looks darker in person, bad color temperature lights. Also I'm getting tired.

>>19625907
imagine the smelle in that tiny little apartment...looks gud

>>19625955
And finally, made it into soup with some more of that Knorr beef concentrate, some thyme, 1 bay leaf, and a touch of black pepper.

>>19625978
Serve in a cup with a little parmesan cheese on top.

>>19625964
Thanks anon, it smells pretty good. I'm always amazed how sweet onions become after you caramelize them.

>>19625990
(The keen eyed will catch the little bits of dried ginger that were still on my microplane from last time. I'm not sure if I should even bother cleaning it or just throw it out now that it's fallen apart. I got it for like 2 euro in Italy two and a half months ago, it has served me well on my travels)

>>19625995
Good thread bro.
I miss these cook along threads a lot. I wish you all the best.

>>19626012
Thanks anon, I love doing threads like these for cooking and my weird salt refining project and whatnot.

If /ck/ ever bans cookalong threads I'll probably leave this site forever.

>>19624470
It's a mushroom risotto you retarded little bitch, what the fuck do you expect it to look like

>>19624392
>Berlin
This must be really expensive. When I went to Berlin the only affordable places were Hostels so you must be some rich trustfund faggot

>>19626059
It's $110 / night. I've been staying in a mix of hostels and hotels for the last three months as I traveled. Not a trust fundie, software engineer. Made money in tech, got burnt out, traveling to find myself before I get too old, etc.

>>19625978
Seems easy enough, gonna try to make this sometime.

>>19627501
I recommend you aim for >>19625915 over >>19625955 for the best taste. I was lazy last night (and also I just wanted to cook to use up the onions, since I can't take them with me).

>>19627501
Also, traditionally you finish with gruyere. You can do a lot better presentation than I did last night. Pic related.

>>19627531
Thanks. They cooked up pretty fast but I had other stuff to do so I didn't go crazy with it. I think the stainless steel pan does help.

>>19628367
However I didn't have the right cheese and I added too much beef broth concentrate, then added too much water to thin it and then didn't bother trying to get it thick again. Still good, especially considering it takes almost no ingredients and can be done in a single pan. Of course I'm not trying to win awards for presentation and didn't even include the dried baguette slices I have to eat it with.

>>19628367
>>19628372
Nice first try anon, looks pretty good. My main suggestion looking at that is for you to try to cut the onions more evenly. I usually slice the onion in half, remove the root and stem, remove the papery and any bad layers, and then make thin, gently angled slices from root to stem (aiming for below the center of the onion). The pieces will hold together better and release less sulfur gas because the onion cells are elongated root to stem, and because of the geometry you'll end up with way more similar-sized pieces vs cutting the concentric circles.

>>19626092
> traveling to find myself
Sorry, wait. Are you a woman? I don't think you are because women order out instead of making fucking r*sotto.
Discover yourself? The fuck will you discover? That people abroad have lives and make money to buy food?
You fucking pillock.

You know why you're travelling around trying to fucking "find yourself" mate? It's because you allow life to dictate its terms to you.
>you have to travel to find yourself
>hot wet rice that takes 45m is a good dish to prepare yourself
>follow the recipe
>do the steps
>learn to code
fuck sake
make 1 single original choice in your life if you want to "discover" yourself.
I swear I've had a dream where this argument happened and it was just as annoying then as it is now you non-corporeal cunt.

Also I color-corrected the onion sloppa.
>>19625955
It's not dark enough.

>>19628485
Yeah, dicing them wasn't ideal when they're the only vegetable in the soup, I'll have to try to do more of a julienne cut next time. l may also add some dumplings, I'm sure there is a lot I could do with it as a base when made into more of a main course instead of an quick and easy entrée but that is what first comes to mind.

Caramelized onions go hard in terms of flavor, I was skeptical of the limited amount of spices but it really doesn't need much more. Good thing I didn't add salt either, the generic beef concentrate I used had enough of that.
>>19628639
You have mental issues, my friend. The only thing you know about him is that he got a reasonably priced rental in Berlin and that he once made a Risotto, kek.

>>19628485
My suggestion is that this OP needs to have an existential crisis and actually make real choices.
IMAGINE being in Germany and not eating Bier+Brezel+Bratwurst (die heilige Dreieinigkeit)... what is the point of wasting life like that?
>>19628656
>on vacation
>spend 2-3 hours cooking
why just stay home.
And don't be jealous of my high IQ. The OP needs to have an existential crisis to confront the image of "themselves" that has been built by the forces around them.
If OP wants to discover the forces that come from within they have to begin learning to escape the bounds of what they believe is possible or realistic.

Sorry, but I don't see how spending $110 to cook oneself r*sotto is going to be valuable, your snippy (and rather brainless, sadly) comment or not.

>>19628639
Jesus Christ anon, you certainly sound like a stable person. It's not about the shit you mentioned, it's just a way to do something fun, make some good memories, interact with people you wouldn't normally interact with, put yourself in an environment where it's easier to be outgoing, while also using the time away to discover what you actually miss, what you actually care about. Also, I was being intentionally cliche.

>>19628666
I didn't cook every night anon, you're making a lot of assumptions. I had tons of beer, pretzels, sausages, schnitzel, kebab, etc.

>>19628646
This is true though, I should have gone all the way like I normally would, even though I wasn't planning on eating it all. There's a huge difference between 75% like in >>19625955 and 100% like I did in >>19625915.

>>19628666
>don't be jealous of my high IQ
Trust me, no one is. Also checked.

>>19628656
>>19628372
>>19628367
https://www.yelp.com/biz_photos/prater-garten-berlin
OP you could be having 3-4 euro beers and delicious snacks made for you.
Instead you are using the kitchen in a room you paid for instead of going outside.
>>19628673
Cringe. Keep traveling to "discover" yourself Mr. Anticharisma.
I suspect it will take all of your money and your life and never will it happen. ;)

>>19628673
">don't be jealous of my high IQ
Trust me, no one is. Also checked."
Your defensive tone suggests the opposite. I don't take it personally at all, it's natural to assume that criticism and insight are simply supernatural powers. But based on how you responded I know that I was correct in my assessment.
"I-I didn't cook every night" -- irrelevant. My point is that you shouldn't cook ANY night. And if you do, why go on vacation in the first place?
If you can't answer that simple question you really have no idea what you're doing.
And your goal stated is "discover myself": again, sorry, but this is /ck/. If you told me you wanted to make a banana smoothie and you weren't using bananas, then clearly it's not going to work. I know that's more simple and understandable for you, but take the concept by analogy.
The analogy here being what your intended goal is vs. the process you're demonstrating are entirely incompatible.
You'll never get to a point where you display authenticity to the world by the process you have demonstrated.

sucks 2 b u i guess
keep doing what others tell u to

>dude, bro, you got to go WILD if you dont want to end up a sheeple! like go to this generic restaurant and get a 3-4 euro beer!

I've never run into this type of schizo before but I'm not going to stick around to deal with him. Later, OP.

>>19628699
Bye anon! Keep up the caramelization.

>>19628699
>I have nothing to add to the conversation but it made me feel stupid so I'll try and insult them before I have to think again
Is it, uh, working?
"you're insane, because I disagree!"
Uhhhh...?

>>19628699
>don't tell me to go to a restaurant... that is generic!
Why are you in Berlin in a generic apartment? Profound lack of self-awareness on display.

>>19628714
>confusing the anon who tried making french onion soup for the first time, who literally writes "Later, OP." for me, the OP, the one who was in Berlin yesterday (now in Amsterdam)
Truly a high IQ maneuver.

>>19628812
Actually... nevermind. I just tasted my onion soup and it's bad.
Anon, I concede the argument, you're smarter than me. I'm going outside.

>>19628835
Is this the most pathetic "btw not sure if it matters but I'm gay" I've seen in all my years on this stupid website, or am I misunderstanding?

>>19628639
Why are you acting like an asshole for no reason? Do you think it’s funny?

>>19628875
Also, I'm gay, If that matters.