/ck/ - Food & Cooking

OP here- I decided to roll three times even though it breaks the rolls because after what I got, I want you guys to vote on how I suffer. I kid you not:

> Zambia
> Burkina Faso
> Niger

>>8771361
* breaks the RULES

(4chan needs a quick spelling edit function)

>>8771361
Are you doing a straw poll? If not, I choose Burkina Faso because it's the funniest sounding of the 3.

>>8771361
Zambia

>>8771361
Zambia because we have enough people doing West Africa, assuming at least some of them deliver

>>8771333

I got Guyana, won't be able to post until Saturday though

>>8771477
>>8771600
Zambia it is.

Rolled South Korea in the last bread. I've got until Sunday. Went full autismo today at the Asian market making sure the ground chile flakes were sourced from Korea, they're just fucking Chile flakes. Got some Kombu for broth, and some extra soft tofu among other things. Forgot a couple things (fucking rice) but I'll pick them up tomorrow. They have enough entire isle devoted to chile-sauce, but don't have shit for fresh garlic.

Gotta work on my truck tonight so I don't have time today, but I'll probably do the cookalong tomorrow.

Bump

bamp

bump

Does that mean I'm making fish and chips, a sausage roll, Cornish pasty or..?

>>8773216

>>8773216
*Cue endless boring Briddish cuisine jokes*

What kinds of things do you like and I'll give some suggestions.

>>8773216
https://en.m.wikipedia.org/wiki/Toast_sandwich

>>8773225
kek, beat me to it

>>8773226
I was thinking something Britishly foreign if that makes sense, like chips and curry sauce with a fish pie

>>8773231
Not British roller but to what I know they usually dress fish and chips in vinegar, forgive my ignorance, but what if the whole focus was on the vinegar. Like a rosemary infused balsamic.

Fish pie with chips sounds like starch with starch and although here in Trumpland that's common, idk. good thinking though.

>>8773231
Literally never ate a fish pie in my life, unless it was an Admirals pie, but that's not really the same thing. With regards to curries, something like Tikka Masala or Korma maybe? Fairly mild curries of English origin, but can still be good if cooked right.

Personally I'd just do a roast of pork shoulder or lamb leg or something similar. Minimum effort and with good meat impossible to get wrong. Get your seasonings and herbs right and the meat does the work for you.

>>8773246
Sounds good, I saw pork shoulder roasts are on special at the moment, I'll grab one after work.
Might do some roast veggies and have a go at making elderflower infused apple sauce. I think the sauce would work as elderflower cider is delicious.

>>8773242
I agree about the vinegar.
I'll try fish and chips another time and maybe infuse a vinegar then.

>>8773257
Personally, I pay it dry, score the skin and rub with salt, coat the meat (not the skin, that's for crackling) in crushed fennel seeds, garlic powder, pepper and salt and roast in the oven for 20-30 at a high heat to start the skin crisping and then turn down and roast for a few hours at 165c/325f. Either cut the skin with the slices of meat or remove whole and serve separately as crackling.

Also recommend a dessert, jam roly poly, custard tart, Eton mess, cranachan, loads of options out there. We're good at desserts.

Don't really know what to make, this is really the only thing I could find. http://www.kiwifaves.co.nz/recipe/fijian-palau/ Guess I'll do that with some dragonfruit or something.

>>8773297
Fish? Seems likely for an island nation.

Ooooo found this;
>Fruit bat soup (whole fruit bat wings and head included cooked in a broth of coconut)

>>8773305
What would be a substitute for fruit bat? Rabbit dyed black?

I rolled Mali and somewhat fortunately their food seems simple

>>8773730
What's you planning on making? I got Senegal and there's some overlap there so I don't want to make the same thing.

>>8773787
Probably foufou and grilled chicken. I'll steer away from anything senegalese. I saw a recipe for a dessert that's just butter honey and sesame seeds and also might make that just because I have everything at home.

>>8773825
Honestly, how bad can a country that's by the ocean be?

>>8771652
> when you're doing research, and a recipe calls for caterpillars in a non-joking way

Trinidad and Tobago. I like fish, so this should be fun.

>>8773216
meat pie?

bump

bump

>>8771652
>>8775136
Good chance a cook-along thread will happen today.

>>8779006
I was going to make a cook-along, but this ended up TOO easy. It's rapini, onion, tomato, garlic, eggplant, and lamb all cooking on the BBQ. Will post results.

Got Papua New Guinea. Could be worse I guess. Any suggestions?

>>8779741
Pork (or, more preferably, some form of game meat) slow roasted over fire or underground with citrus flavoring.

>>8779775
Reading around it seems the cuisine is mainly vegetarian and heavy on roots. Might do something like that.

>>8779726
Zambia delivered. It may not get any Michelin stars, but it's a fun to make, fun to eat afternoon snack.

Bump

>tfw you were doing this to build up confidence to enter the /ck/ challenge but now the thread is gone

>>8781072
I know right, they should make a new one.
I hope

>>8781072
My thread series is just as good though, right?

>>8781137
Stop begging for afformation.

>>8781110
I'm guessing it was the rolling aspect, although they've done something like that in previous years.
Mods might have been mad people were talking about actual cooking and not fast food.

>>8781168
Ah. I wasn't aware that I had started. It was a thing called jokes

>>8771333
I posted in the original thread a long time ago, I'm past my 7 days limit but I still want to make the dish from my country which was Guyana. I've just been really ill and kind of bedridden for a while.

So I just want you to know I didn't abandon the metemgee.

I got Israel.
Gonna put my 20 percent Ashkenazi heritage to good use here.

Bump

Bump

TR-TR-TR-TRIPLE BUMP

>>8780056
How did it taste?

>>8771790
Sundubu jjigae - South Korean soft tofu stew, delivered.

>>8785134
Not really a fan of the whole scallion garnish but other wise looks great!
Did you end up fermenting your own kimchi?

>>8785349
Thanks man, no I didn't, but I still want to. I've just been so busy that making just this was a crunch on my time. Just getting the kimchi started would take as long as this did. I will though eventually.

Felt kinda like a jackass after taking the pic then rinsing off the scallions and chopping them up and sticking them back in haha I think I got garnish memed. It was way good though, makeitagaininacoupledays/10.

I took pics of the whole process so I'll do a cookalong when I get the chance.

>Used a tablespoon or more of ground chile flakes for one bowl.
>Wasn't spicy in the least bit

Kinda pissed but it was really tasty anyway. Never made kombu stock before.

>>8785349
Thanks man

No I didn't, didn't use any either. I'll make make some eventually just been really busy.

Here's the photo setup lol.

Took pics of the cooking process so when I get time I'll make a cookalong.

>>8784264
Extremely tasty manifold. The lamb and rapini are actually a decent summer meal combo.

Bump

PMUB
M
U
B

>>8787265
I'd help but I've got the next 5 (or 6?) days worth of meals planned. After that I might have a go.

>Mongolia

I'm going to make some Budaatai Khuurga (pic related) I guess, or maybe flour soup. I will post a cook along if I have the time.

>>8787373
> Mongolian cook along thread

You have my attention

kek

>>8787373
>flour soup
I....I never want to eat this.

>>8787384
Why? They probably have the worst cuisine of any country in the world.

>>8787410
You're only proving my point

>Lebanon
EZ PZ
Most of my neighboors are Lebanese/Syrian/Greek.

Have a can of hummus and carrots to dip in it.

>>8788271
https://www.youtube.com/watch?v=aYmOqPFyJPw

>>8788271
Clearly a fake, you can't be from the future

>>8789118
Ayy

Bump

>>8790814
Bump 2: The Sequel

>>8791765
thing

Bump

Bump

Colombia.

Guess I'm doing Aijaco, which is easy enough.