/ck/ - Food & Cooking

What is it?

>>8658677

Cha!

*Thai Mario seasons the eggs*

>>8658687

Ingredients:
>milk
>bacon fat
>green curry paste (maesri)
>eggs
>shrimp
>tomatoes
>cucumbers
>cilantro

>>8658691

Activate the curry paste in the bacon fat.

>>8658707

Add the milk.

>>8658715

Arrange the (seasoned) shrimp, tomatoes, and cucumbers. When the bottom of the shrimp have just begun to turn pink, turn them over.

>>8658723

Pour in the eggs and top with the cilantro.

>>8658729

Cover and reduce the heat to steam.

>>8658735

Remove from the heat when it’s just set.

>>8658677
>>8658683
>>8658687
>>8658691
>>8658707
>>8658715
>>8658723
>>8658729
>>8658735
>>8658743
Prediction: OP and his fellow redditors will make /ck/ uninhabitable by 2020

>>8658707
So I use bacon fat to activate curry paste, but water to activate almonds? I don't know if I'll ever get the hang of this cooking thing.

>>8658743

Wa la!

>>8658683

Golden Mountain is a Thai seasoning sauce that is mostly like soy sauce, but is mellowed out with sugar and some other random other shit that makes it not-so-salty (don't believe the haters who say it gives you cancer).

>>8659042

You can use pretty much any fat to activate your curry paste. The basic idea is to infuse the flavors into the fat, so that the curry gets distributed evenly throughout the dish.

I used bacon fat to add a layer of depth because I used low fat milk - because I wanted the eggs to steam and become light and fluffy (otherwise I might have used whole, or coconut, milk).

>>8658837

>2020

It's uninhabitable right now, man.

>>8659533
>Wa la!

wario get the fuck out

>>8659533
>wa la!

Whoopty fuckin doo

>>8658677
Get that meme shit outta here

>>8658837
>op makes an observation and then proceeds to actually produce cooking content instead of ranking fast food sandwiches or posting the same 6 jack webms for centuries.
Compared to you I'd welcome some meme-loving fuck from reddit honestly.

Sometimes OC isnt always appreciated

>>8659533

>nom nom nom

>>8661868

You have my number, Saveur.

>>8658837

>freedom fries
>blistered shishito peppers
>chipotle mayo

>>8663014

Reheat in a dry pan.

>>8663316

Freedom fries come with their own fat, and will re-fry in it given a bit of patience.

>>8663014
I wish I knew where to get jalapeños like that.

>>8661868

Looks good, OP! The way the milk and the egg steam together kind of reminds me of a chawanmushi, but slightly more cooked. I appreciate the OC, always nice to see rad dudes cookin' up rad shit. Might try this in a few days.

>>8663330

Fry an egg in the residual freedom fry fat.

>>8663420

>chawanmushi

I kind of had that in the back of my mind when I was throwing it together. It's admittedly much more sloppy, but for a savory kind-of-steamed egg dish with shrimp, you can see how that's where I was aiming.

>>8663479

>I kind of had that in the back of my mind

Wew lad, was worried that I was the only one that thought it. Keep up the OC, I am monitoring this bad boy

>>8663479

Freedom fries, shishito peppers, topped with a fried egg, buffalo wings, chipotle mayo & green onions.

>>8663479
I think my mom has that exact same pan.

Is yours a curtis stone?

>>8663490
that fried egg still has that uncooked albumin on the top

>>8663490

Ooey gooey goodness.

>>8663508

stop being a pussy.

>>8663490
>shishito
Weeb shit ruined it.

>>8664792

Midday smelly fish snack, with a little blue fun time pill.

>>8665008
>a single tomato

Don't have too much fun, there, Wizzbot.

>>8665008

Blurry steak salad. Perfectly cooked.

>>8665040

Don't wanna get that scurvy, mate.

>>8665008
>amphetamines
>snack

niqqa watt

>>8665264

Smoked chili mac and cheese.

>>8663505

No. Flonal, $12 from the Korean grocery store.

>>8665467

Pls no build wall.

>>8665479

Sopitos de picadillo.

>>8659533
Looks like shitty eggs. Congrats, you made shitty eggs.

>>8665495

Stuff on bread and a cancer egg.

>>8665501

Is this better?

>>8660593
>>8660617
Found the newfags.

>>8663490
Dam Son is proud.

Let me rephrase: DAMN SON

>>8665654
m8 I don't even know who is baiting who at this point, it's almost as easy to get replies by saying wa la than it is to call them newfriends

>>8658691
Where did you get bacon fat?

>>8665008
white bread and pickled fish

>>8665561
A little better but definitely nothing to be proud of. I don't know why you keep taking pictures of your garbage food like it's even worth remembering.

>>8659042
Just use the switch man

>>8665764
>how do you get bacon fat?

That's a difficult one. Bacon has a shitload of fat. If you fry it, fat comes out. Suddenly, a pan full of homemade bacon fat.

>muh, where does bacon fat come from? Idk.

>>8666086
Look at the pick, mong. He has a bowl of homogenous, white fat. Not like the brownish stuff you collect from frying bacon.

>>8666143
>never heard of a strainer

Yep, in 2097 - 80, they really do exist.

>>8666196
Why are you talking to me? This is an AB conversation.

>>8665561

Best coast gonna wreck ya.

>>8665764

It's just left over from after frying bacon. Nothing special.

>>8666398

Steak and eggs.

>>8666457

Egg sauce goes on everything.

>>8666477

Eggs and toast.

>>8667263

Eggs on toast.

>>8667268

PSA: your scallion butts have little baby scallions living inside of them, all they need is a little water to activate (they don't even need sunlight).

>>8667495
ayeee I've been doin that too.
Good shit my man
I keep mine on a window sill though and they grow back p quick

>>8667495

You kind of start to feel as though your psychiatrist is taking more pills than he's prescribing when he puts a zany zoo out in the waiting room.

>>8667515

The sun probably doesn't hurt, but I told my chef about it at a place I used to work and he grew an entire hotel pan's worth of scallions in a windowless restaurant kitchen.

>>8667583

Oh my god. Oh my god. Oh my god.

>>8668565

Oh My Fucking God.

(I love you, AleSmith. Will you be my date to the prom?)

>>8668577

>;__;

>>8668601

Mix your eggs right in the pan and you don't need to dirty an extra bowl.

>>8668784

>homogeneous

>>8668792

Get your other stuff ready while the eggs cook; no need to rush.

>>8668821

Reminder: Eggs do not want to be overcooked, and carry-over is a real phenomenon.

>>8665764
you're fucking retarded

beans?

>>8668845

*umpf*

>>8668927

huh?

>>8668959

Pick your own beer flight.

>belgian style blonde ale
>lemon meringue pie specialty ale, brewed with graham crackers and lactose, and fermented with vanilla beans and fresh lemon juice
>double ipa brewed with toasted coconut and milk sugar
>hop forward double ipa

>>8669745

Meatloaf sandwich on grilled rye.

>>8669752

Caesar and crab cakes.

golden mountain sauce smells like shit and is sold in such quantities that you are speaking of a fantasy

>>8671039

Are you under the impression that it's fish sauce?

>>8665312
ADHD, probably. I wish to hell that stuff worked for me, I can barely read a paragraph any more without my mind scrambling.

>>8670514

Rare barrel aged beer flight.

>the abyss
>bourbon county
>385 scytale
>pugachev's cobra

>>8672860

Fried chicken club and mac n' cheese.

>>8658683
Soy sauce and
Ajitide I+G aka Disodium Guanylate and Disodium Inosinate

I bought Ajitide I+G for seasoning purposes, mixed it with soy sauce and made my own version of this.

>>8673036

Is Ajitide I+G something you can buy at Asian grocery stores or do you have to special order it?

>>8673587
This is where I got it from:
https://shop.chefrubber.com/item/501002S/Ajitide-I-+-G-/

I+G gives a similar taste to MSG without having to use as much to get the same effect. I got it initially to experiment with extending/substituting meats because I+G makes things taste gamey. It's the main ingredient in Golden Mountain or Maggi sauces, so you can try it that way also.

>>8658723
so... are those tomatoes tiny or the shrimp is huge? Or is something about perspective? It's really confusing

>>8673602
'
Huh, I'd like to try it but it looks like they don't sell it in less than 1 Kg bags.

>>8673609

The tomatoes are small; look at the ingredients pic.

>>8663361

Shishito peppers are becoming more and more ubiquitous (assuming you're in the US).

If they don't have them at your usual grocery stores and you really want to try them, try looking at Whole Foods.