/ck/ - Food & Cooking

Banquet tv dinner cooked to perfection.

i've always been told i cook eggs well.

fried, poached, boiled, scrambled, omelette, whatever. i'll always do a good job.

chili, scotch eggs, roasts, tortilla

Baby back ribs and sweet corn

>>5798467
Mediterrasian cuisine, I guess.

>>5798467
Why is sketti your specialty?

>>5798488
because it's really easy

>>5798488
Bolognese

>>5798497
That's not a bolognese.

>>5798504
Yes it is.

Steak and ale stew.

I've never made pastry before but I'm thinking of trying to make it in pie variety when I do it next which is pretty much once a week.

>>5798504
>>5798511
Says in fiel name

>>5798520
how long does it take to make that?

>>5798529
3 hours in the oven, and like 20-30 minutes prep.

Squared pizza.

Also
>lol i can into pasta imma great cook

I get the feeling this is a troll thread.

>>5798537
The sauce is supposed to be the focus, do you seriously not get that?

>>5798520
looks like a fancy word for "beef stew"

>>5798544
Not really, the two main ingredients are diced steak (or beef) and stout. You don't make a beef stew with stout.

>>5798467
I have several specialties nowadays. Things that get requested by friends and family often.
>Bbq country style ribs
>Pulled pork (smoked, as is only right and true)
>Hot wings
>Zereshk Polow
>spaghetti with bolognese or marinara
>Chili
>Schnitzel and red cabbage
>Turkish stuffed flatbread (Gozleme)
>Chicken Makhani
>Burmese ginger salad
>Cucumber Dill salad
>scrambled eggs (for some reason, everyone loves my scrambled eggs)

Sweet and sour chicken
Fettuccine alfredo
Karbonader

>>5798552
>You don't make a beef stew with stout.
Who says?

Meatloaf. It's become a family staple. Distant relatives ask me to make it for them when they come visit.

Recipe is secret

>>5798597
Because then it's a steak and ale stew.

>>5798610
So by your own admission, under certain circumstances, steak and ale stew = beef stew?

GAME, SET AND MATCH MOTHERFUCKER

At work on Friday, my coworker was talking about how happy he was that his mother was visiting on the weekend because she was making her "special lasagna recipe". He talked about it at length and I told him lasagna is rather simple to make and I couldn't see it being that "special".

Today, he brought in lasagna for other coworkers and gave me 1/4 of a piece he gave them so that I would, "know why it is special".

It tasted like generic lasagna. He asked me how it tasted and had an almost triumphant expression. Knowing the answer, I asked him if she made her own sauce and pasta. He said no, but she spices and customizes it herself.

I then asked him how he considered it her "special recipe" when she basically assembled pre-made, store-bought ingredients. He tried to hide it, but it was obvious he was upset and realized that I had won this time. He avoided eye contact when he walked past my desk 10 minutes ago. I definitely won.

This experience has gotten me thinking: what do you consider home-made? Obviously I would not expect someone to grow and mill their own flour to make pasta, but there is an obvious medium between that and throwing together processed foods and calling it your "special recipe".

>>5798615
Yes, under the circumstances that it contains ingredients that change it from a beef stew to a steak and ale stew because doing so radically changes the taste.

>>5798630
So pizza ceases to be pizza if you put anything on it that radically changes the taste, like, say, toppings?

>>5798524
A proper bolognese is basically a beef sauce with a mirepoix and very little tomato paste. Just throwing meat in a red sauce doesn't make it a bolognese.

>>5798624
>being this autistic

I agree with your end statement though. If you don't put together the main constituent of a recipe (like the sauce) then it's not really home made. Though I don't go as far as saying you need to grow your own vegetables and whatever.

>>5798624

>guy goes and visits his mother
>gets a homecooked meal, a hug, and someone who is happy to see him
>mom makes same lasagna she always makes
>man is happy his mom cares enough to make some food

>poster picks his shit apart and makes a big deal of nothing
>co-worker hates poster

>poster wins?

Yeah, no, I get it. Office badass.

>>5798637
That's a terrible example for whatever point you're trying to make, beef stew and steak and ale stew are both types of stew. A olive and mushroom pizza and a pepperoni pizza are both types of pizza. They still have different names you don't go someone and order a pizza, you order a olive and mushroom pizza.

>>5798624
Are you that Irish Stew guy

>>5798624
God you are just the worst

>>5798624
This was my favourite ISG copypasta. It's fun. :-)

>>5798624
>I definitely won.

Im a stirfry guy, i guess.

>>5798655
What kind of steak do you make that stew out of?

>>5798711
Not that guy, but your autism is fascinating.

>>5798624
>>5798643
>>5798654
>>5798656
>>5798674
>>5798684
>>5798685

>>5798467
Taking pictures?

>>5798640
Are you the Irish stew guy?

>>5798537

>lol i can into bread imma great cook

>>5798544

fancy? how is steak and ale fancy?

>>5798814
Do you have part one?????????????????????????????????

>>5798892

>>5798467
OP clearly that is not enough sauce. Shame on you.

>>5798911
Ahhhh, I remember this guy. It was my first day on /ck.

I don't have a specific dish, because my meals are typically top notch.
I am a master with main fishes, meats,(indoors and outside grilling), various pasta dishes, vegetables side dishes, fruit salads, ( my fav is watermelon with goat cheese, lime simple syrup and cilantro) and Asian dishes in the wok. Etc etc.

My weakness... I am a horrible baker.

>>5798933
Being well rounded makes you a big zero

>>5798911
I actually knew a guy like this.
We called him Box, and he has mental health issues.

chili con carne

>mince
>smoked bacon
>misc veg
>random jar of chili sauce (deal with it)
>misc mexican spices/sauces
>served with white basmati rice

obviously not terribly original (in fact being a Yuro I've probably never even eaten what mexicans consider a real chili) but by fuck if its not the nicest thing in the fucking world!!

>>5798944
Adding nothing to the topic is pretty useless, you big bunch of nothingness.

>>5799008
Yeah, I know, I just heard it somewhere

>>5798998
>no beans

That ain't no chili.

>>5798840
>>5798640
haha oh man I love the irish stew guy

>>5798467
Not baiting but apparently vegan smoothies, I worked for a raw vegan restaurant and would make things on the fly, all of my co-workers and guests loved what I made and they suggested I make a business in it (though I'd never)

Um other than that I can't say; I can do spice blends well but in terms of actual foods I don't see myself doing all that spectacularly.

I can do anything involving lacto-fermentation and I like to wildcraft along with adapt recipes to locally grown plants or things that can be grown in a given area (like I am making a spice dry blend/paste using native herbs and spices that can be cultivated in the upper Midwestern and southern prairie states for tagines, wots or curries; making true couscous and injera from fonio; using chufa instead of nut milks etc...)

I'm fairly happy with my crusted chicken, chili, and meatloaf. My family knows me for my sweet deviled eggs. They're very simple though.

I've worked on meringues for 3-4 months until I perfected them. Meringues seem to be my forte, although I am getting into Japanese cuisine and make very good fried sesame szechaun tofu. Naturally as a Southerner, my grits and BBQ sauce are amazing.

Everything I cook is glorious. Everything is my specialty. I am amazing.