/ck/ - Food & Cooking

this looks interdasting

Roll out the first dough and place half of the ham and cheese evenly on it. Salt and pepper VERY LIGHTLY. The ham and the cheese have god knows enough salt already but I'm like "What the hell, I want that salty goodness until I have to drink a bottle of shittly alcohol to wash it down" today.

Now roll it up into a nice tight log and cut evenly in 12-14 pieces.

>>5092088
It's piss easy and very unhealthy but it's top tier at a boozedriven party.

Place the first batch on an oventray and sprinkle some of the italian herbs on each snail. Preheat the oven to 180°C while you're at it.

Put the tray in the middle rail in the oven at 180°C for around 25-30 minutes (until tops are golden brown).

Meanwhile prepare the second batch just the same. For this tray I ground up a little parmiggiano and sprinkled it on top too with the herbs.

seriously
1. This isn't even cooking just heating some low tier cooking
2. Trying to impress your ex.. Omega detected.

How do you prevent it from leaking at the bottom?

>>5092100
>no fun allowed

And there they are, gooey, salty deliciousness.

You could avoid them opening by not filling them to the end of the dough and pressing the overlapping dough together but I just don't care and also the uglier ones are my lunch now!

Thanks for watching! Vertical will come tomorrow because I'm off to the partey now.

>>5092104

Okay you just let it leak. Looks tasty but slightly sloppy as an appetizer.

>>5092104
ty, have fun

>>5092102
You don't. You just let it cool and the cheese becomes hard again.

>>5092100
>This isn't even cooking just heating some low tier cooking
>some low tier cooking
>cooking

You wot mate? Also fuck you, I'm sleep with her tonight. Maybe.

>Tonight I'm invited to my ex's birthday and what better to show her I've moved on with my life than - you guessed it - cooking!

By rolling up puff pastry with ham and cheese?

... aaand the second batch.
Those look a little more even.

>>5092109
That statement is 70% irony, 25% sincere and 5% false hope.

>>5092113

You're mum is 70% irony.

>>5092116
>you are mum
wut

>>5092127

That was depressingly easy.

>>5092111
>>5092104
After looking at all the pictures, I was amazed with the results. I thought about going to the store about a mile down the road, but they definitely don't have pastry puff and I'm not sure how to make it... for another day. It is almost my bed time anyway, I work third shift.

And then I realized it was seylow! buddy! Your cooking always impresses me. This is one of your many dishes I intend to replicate, then hopefully add my own twist to. Chances are you can guess who...

>>5092174
Nice to see you again! We sure can't get off /ck/...

But this "dish" is nothing I want credit for, it's really just putting stuff together and throwing it in the oven. You could make so much nice stuff (cream cheese, spinach, shrimp, dried tomatoes, olives, capers, blue cheese from the top of my mind) but I didn't feel like experimenting.

I'm really off now, see ya!
Maybe you consider tripfagging for those occasions?

>>5092145
So is you're mum.

>>5092179
Okay, I'll give it a shot.

Bumping with more unrelated food.

>>5092239

Noice.

Well, they were eaten faster than I could say "Where's the whiskey at?". And there were no complaints.

And as always the vert.

>>5094794
oh fuck yeah. I would make an italian batch and an english/french batch (with mustard instead of herbs)

>>5094794
mate, mate, maaate.
Try it with some pizza style ingredients:
some tomato paste, herbs, olives, capsicum, pepperoni and mozarella.

Are you really in Germany/Berlin?

>>5094811
Sounds like a nice idea! I'm already thinking about a shrimp one but shrimp/cheese might not be too good. Maybe mozzarella with a little gorgonzola and some capers?

>>5094815
Fuck yeah pizza snails!

I'm in bavaria...

>>5092081

>That Gouda

I-isn't there better Dutch cheese available in Germany? That stuff looks seriously processed..

>>5094822
Of course there is and I usually buy good cheese. But why waste that on party snacks eaten by drunken people while chatting and dancing?

Also it's packaged but it's real gouda, it's not bad.

>>5094829

It's only real Gouda if it says 'Gouda Holland' like pic related.. And I suppose you're right on not using the best cheese for these snacks, but still.. I suppose I'm just spoiled by my door-to-door cheese seller, but I use proper farm-made Dutch cheese for everything, be it a cheeseburger, puff pastry thing or a grilled cheese sandwich. 'Supermarkt' cheese just doesn't cut it for me..

>>5094835
I meant "real" in the sense of "not processed".
Yeah, I love good cheeses too, pic related is my fav gouda variant, especially for burgers... and our farmers market has a cheese guy who makes a killer heymilk bergkäse.

old gouda is best gouda

>>5094852

As far as processed Gouda goes, Old Amsterdam is one of the better ones.. But it still doesn't quite compare to raw-milk Dutch cheese imo..

But Old Amsterdam IS very tasty, especially considering the fact that it's age is often questioned.. (It's said that most of the time it's younger than 10 months, the minimum for calling something 'oude kaas' in the Netherlands)

>>5094852
I like Old Amsterdam a lot.

I was in Holland last summer and brought back a bunch of cheeses. I wish I wrote the names down, because some of them were really good...

Very nice...

>>5094794
Those look fucking good as a party snack, cheers for sharing.

I'm also seriously wondering how I thought you're German before looking at the labelling of your spices.

>>5095668
I've made several threads on /ck/, maybe you remembered my kitchen? Thanks anyways!

Oh, thank you Bubble for already adding it to the booru!

>>5096505
np. Saw you didn't add it. Figured you wouldn't mind. Thanks for making the vertical!

bump

>>5092174
dont want to be a-hole, but your goulash should be dark red, with a lot of red paprika and bay, oh and red wine would for sure do the trick, and use the pork lard or butter for searing your meat, and you should have sliced the onion a bit finer :)) dont take it hard :))

>>5098960
I partly agree on the red part (even though you can't taste it so what's the point, it could be delicious) but let him cut his onions as he wants for christs sake.

>>5092199
FUCKING REKT

>>5094794
>Gluten Appetit
>making fun of millions who suffer from gluten intolerance by posting a recipe they cannot eat

>>5101105
You got me scared there for a moment brah.