/ck/ - Food & Cooking

Latte this morning with shit art but it tastes amazing so who gives a fuck

humblebrag general?

>>8933921

>>8933925

>>8933927

>>8933928

>>8933938

>>8933924

Yes

>>8933938
>>8933927

Beautiful anon

>>8933954
cover the edges of the crust next time

>>8934053

Where do you find pork chops like that?

>>8933864
This is why I keep empty bottles of bitters with droppers. Guests always love these kind of patterns.

>>8934138

How often do your guests order flips?

>>8934185

Bumping with an overgarnished tiki drink.

>>8934185
Not super often but that final touch always seems to leave an impact.

>>8934629

I feel like it's a great way to get people to expand their horizons. If it looks good they will try it. Get them to try a pisco sour first, then get them to try something with the yolk in it. They like it 95% of the time, but you have to have a citrus express (lemon/grapefruit/orange) to mask the "farmy" smell.

Skinless chicken breast with veggies and rice.

Lime chicken with yellow rice pilaf and black beans.
Cilantro was not in my town at the time so there's that.
Easy delicious meal.

Sausage and rosemary gnocchi

this was decent

>>8933938
>raisins

>>8935066
That looks fucking fantastic.

Some red curry with chicken and butternut squash. It was so fucking good.

>>8934842
>>8935029
looks good

i made this, fresh from: Ofen von Juden

>>8935118
>being such a lil bitch that you don't like raisins

Lemme guess, you order plain cheese pizza and dab the grease off with a napkin

>>8933939
Good lord I want that.

Malaysian chicken satay. I thought it was weird that the recipe called for peanut butter but it turned out fucking delicious.

>>8935273
>sideways picture
Th-thanks Samsung.

>>8934842
really lovely
>>8934846
looks like shit lol but it probably tastes good
>>8935029
nice one
>>8935273
needs a darker plate. good

Spaghetti cooked in the microwave paired with taco bell fire sauce, because paying for spaghetti sauce is for chumps.

>>8933864

>>8934846
>Cilantro was not in my town at the time

Good, it shouldn't be in any town. It should be extinct.

I made some borscht soup a couple weeks ago.

>>8935344
While I would agree with you I like it on that dish.
Here's 25lbs of beef no cilantro.

>>8935414

Here's a pig's head

Sesame hake goujons, beetroot salsa.

>>8933954
I like your pies a lot :3

>>8935721
>>8935725
>>8935727
>>8935729
>>8935732
>>8935737
>>8935739

Where do I get this?

>>8935786
Do you want to know how to make it?

Posted this in another thread but whatever. Rice pilaf

Pumpking and French Silk Chocolate pies for last Thanksgiving. The little tart is just leftover pie crust filled with strawberry preserves and a crumbled up failure of an old crust to top.

Basil Chicken

>>8934121
Looks like rack of lamb to me.

Just made this
white cheddar, muenster,ham

>>8935915
Forgot pic

>>8935930
Dayum, what is that

>>8935935
Paella

baked bread yesterday (2/3 all purpose flour, 1/3 whole wheat, salt, yeast, proofed for 15 hours)

it's still crispy and moist today.

>>8936021
Looks good, what kind of sauce did you use?

>>8936040
I made a thread a year ago about my delicious "home made" BBQ sauce just to see if I could make people mad.

They got really mad.

>>8936021
>>8936071
you can't even pour from a bottle without spilling it everywhere. sad.

>>8936103
See.

>>8936150
Looks overcooked.

>>8935819

Yes

>>8936164
Double everything in this recipe because it is for stuffed pork chops not an entire stuffed loin.
https://web.archive.org/web/20090314023601/http://healthycooking.suite101.com/article.cfm/apple_stuffed_pork_chops

Then use this to make the actual finished product.
https://www.youtube.com/watch?v=3jVuC60Z3xw

>>8936220
Of course just use the portion of the first part that deals with making the stuffing itself. That sauce it talks about is really good too though.

>>8936162
Its just a little aged

>>8936245
Yum

>>8936150
The floor looks a bit under-seasoned and not quite hot enough. Nice attempt/10.

>>8936305

Just made this tonight, I'm sure it's shit by /ck/ standards but I think it's pretty good for a dumb /fit/izen

good 5 days of dinner

>>8935341
Is this a really elaborate pastry or am I just supposed to put my dick in or both?

>>8935729
Where do you get your caul fat?

>>8936628

>italian aux cables

Is it pasta dyed with squid ink? Looks good btw.

>>8933938
would eat the fuck out of that

>>8933954
not that im critisizing your techniaue nor know anything about baking pies, is it an oil/eggwash taht would prevent the soggy look on that lacing

>>8937476
Yeah, found some for cheap at the world market in the local bed bath and beyond

Certainly wasn't expecting to, but I had to try

>>8936150
ground beef/10

>>8937635

>>8934500
>>8935121
God damn!! Couldnt youve been fucked to get a decent slice of lime for garnish? Dry and rotten looking gross/10

Pecan pie I made for Christmas last year.

Coconut cremé pie.

Just finished these. Watermelon rind jellies.

Was quite the process to make them but it was fun to try for the novelty. They taste like butter candies. Pretty neat.

>>8937925
Fuck yeah, I love gyoza too.

>>8936220
Is it hard to get the center cooked without drying out the outside?? Pork's and finicky bastard.

>>8937929
The rifle is a nice touch.

My Christmas cookies/sweets for 2016.
>peanut-butter crinkles
>red-velvet cookies
>s'mores bites
>coconut-caramel thumbprints
>gingerbread bars w/buttercream frosting
>Newfoundland snowballs
>pecan tarts
>eggnog snickerdoodles
>shortbread bites
>cranberry-oatmeal-walnut cookies
>fruitcakes

>>8938464
It really ties the desserts together.

>>8937724
>drink
>dry

>>8937724

Haha, it's an angostura cured dehydrated lime wheel. Good eye, I guess.

>>8938556
>>8937929

>YES I MAKE BAKED GOODS!
>NO I'M NOT A FAGGOT!

>>8938457
The caul fat is what keeps everything moist inside

I poured out a bottle of apple cider vinegar mixed with tap water after forgetting about it for months, and this thing came out. The fuck is this abomination that I accidentally created?

>>8939021

Did you try it?

>>8939155
Hell no I'm scared it's alive and it's going to absorb my life force.

Banana fritters

>>8937105
There is a place in DC called Harvey's. You have no idea how long it took to find that place.

Almost no one even knew what I was talking about when I asked for it.

>>8940207
No shit. I'm in Arlington. Glad I asked.

Bumping muh thread with more excess garnish nonsense. No one needs smoking cloves and mint in a vanilla limeade, let alone the bitters and strawberry.

>>8933938
Crumbfags will upvote this...

>>8940520

wow that looks awful... I mean, frivolous garnishment aside,

>rotten mint
>rotten strawberry

was this drink made by a hobo in a dumpster?

>>8939707
is that honey on the bottom? looks good.

Crab etoufee

>>8933938

Anthea?

>>8940706
Looks delicious

>>8940546

The mint was weak, sure. I bruised the strawberry while playing with it. Take it easy.

>>8933925
whoa dude that's a greazy peaz haha

>>8933927
Recipe?

>>8940831
It's a stone, you didn't make it

>>8941988
What the fuck even is clay?

>>8941955
what exactly am i looking at here

>>8942042
looks like a meme scotch egg made with avocado wrapped in bacon instead of sausage meat coated in bread crumbs

>>8936628
Considering that most posts on this board are about trash fast food. I think that you can say it's above /ck/ standards.

>>8942042
nausea, heartburn, indigestion, upset stomach, diarrhea.
gross scotch egg

>>8938556
Tell me more about that rifle there anon.

>>8938305
Neat!

>>8933925
I don't know why this made me laugh so hard

I'm obsessed with risotto

>>8942154
>>8942144
wait, scotch eggs give you indigestion/upset stomach? or just the ones in anon's pic?

we had a cinco de mayo lunch at work and I made tres leches

>>8934846
your plating looks awful

>>8935913
No.

>>8935029
Hell yeah

>>8935930
Paella should have navy beans, green beans, and crushed tomatoes, not peas and chopped tomatoes.

First time I've tried making sushi. It was only for myself so I didn't care too much about the presentation, but I felt it could have come out better. I need to make the rice stickier for nigiri sushi but I have no idea how.

>>8942525
>make the rice stickier for nigiri sushi but I have no idea how.

1) make sure you're using actual sushi rice, not just random rice. rice for sushi is a shorter grain which makes it stickier.

2) the stickiness is also affected by how quickly you cool it down after cooking, and of course how much vinegar you add to it.

>>8942545
A friend recommended me Nishiki medium grain which is what I'm using. Also is it quicker = stickier and more vinegar = stickier or vice-versa. I was just following a recipe I was given.

Also another problem I had was cutting the tuna and the roll itself. I don't have an actual sushi knife, but the sharpest knives I had were sawtooth edge, so I ended up cutting by "sawing" with as little pressure I could put on.

>>8942551

I've honestly never tried Nishiki for sushi. I use Koshihikari.

More vinegar = less sticky

You don't need an actual sushi knife, but if you care about presentation then you certainly need a sharp one. Sharpen your knives!

>>8942525
Doesn't look restaurant quality but looks damn good for a first attempt. As another anon said sharpen your knives and also work on getting a more tightly compressed roll.

>>8942594
>>8942564
Thanks. I dunno but I might add a bit of salt to the current batch of sushi rice I have to see if it sticks together better. I've been thinking of recreating this nigiri that I see at my favorite sushi place. I have some salmon with cajun spices, spice it on one side, and then sear the side with the spices with a skillet just a little bit, and then put it on top of the rice for a nigiri sizzling salmon piece.

It's called a caipirinha.

>>8936021

>3.71 mb

fuck you

>>8940299
Also, if you're still here you might want to call them first to make sure they have some. I didn't because I'm an idiot and got lucky.

>>8943191
>phoneposters

>>8943732

This is my creative process, does anyone else do this garbage?

>>8944200
Didn't mean to quote

My favourite peasant soup - minestrone...

>>8944466
i usually use small shells. is that just cut up spaghettis?

>>8939021
search "mother of vinegar"

>>8933939
such a white trash dish but that shit tastes amazing.
probably because it has enough butter/sugar to give you a heart attack

>>8937635

>>8944470
Yea, I like the mini shell pasta (which I did not have) as well but one italian guy told me, that it is quite usual to use hand broken spaghetti...sometimes I like to use arborio rice, which thickens the soup really good.

>>8944572

Beef stock, not pretty, but delish

>>8942433
looks kinda dry