/ck/ - Food & Cooking

>>9726837
Probably making some kouign amann and apple strudel, I'm in charge of desserts this year

Whipped up a spicy paella for the rest of the weeks lunches as well as something to warm myself up in my poorly insulated flat

I'm not making a lot of meals right now, since I have the motherload of cooking days starting tomorrow. But tonight I am making white trash casserole (aka tater tot hotdish) at the request of our cousins from Minnesota whom are here for the holiday. I'm not a huge fan of that, but hey, it's not really for me.
The Thanksgiving stress is already making me crack a little, though. Last night, I had to go to Whole Foods, which I hate, because they had the turkey I wanted to get, and the other store that carried them was already out. I ended up being uncharacteristically nasty and horrible to our cashier, who was being a cunt as well, but usually I just ignore that shit. Oh holidays, how they bring out the worst in people......

I'm invited over to my neighbors so I'm making oyster dressing and a pecan pie to bring. I smoked this homemade venison sausage yesterday and had a charcuterie plate of it with some gouda cheese, a crusty homemade bread and pickles for lunch. It was pretty goat.

>>9726912
*who* are here.
Idk why autocorrect changed that to whom.

>>9726914
Pecan pie is damn tasty. Sounds nice, I've lived here years and still not seen half of my neighbours. Do you all get on well or is it forced?

>>9727222
>is it forced

Nah, they moved in a few months ago and we really hit it off. We have a lot of the same interests and get together all the time. Pretty lucky really, doesn't happen often nowadays.

>>9726837
I made homemade chicken soup last night and used a little of that to make chicken and dumplings.
I just made grilled cheese with Gouda and brie and a bowl of chicken soup.

>>9727469
Looks like a comfy early winters lunch. Nice browning on the grilled cheese. It appears you're a big fan of the 1950's tourquoise colors for a decor and paper plate tableware, lol. Is it just a retro phase or what?

oh great, a thread for all the 25 year old single women to post their instagram pictures on.

Excellent.

>>9727516
nah. lol just a cheaply built late 80s house in a subdivision. i don't care what color the paper plates are when i buy them. i really wish i'd taken that picture with a better camera, but i was more interested in eating.

>>9727523
vs. 30 something single men to shitpost? at least it's about food instead of your shit ego. plus, you know there's no women on the internet except porn starts dude.

>>9727541
That picture was meant to convey loneliness and depression anon. Hence the upward pan to show an empty table and a man eating alone.
The rest of your post is just projection and I won't have it. If you truly felt this way you simply wouldn't have replied in the first place.

>>9726837
doing hot roast beef sandwhiches with leftover pot roast

Let's make podvarak, /ck/.
>chop one onion
>brown it in 200 ml of sunflower seed oil in a huge pot
>add 4 chicken legs and 4 chicken thighs, salt and pepper them
>roast them on all sides
>add 2 kg of chopped sauerkraut
>add more pepper and some paprika, and 6-8 bay leaves
>cook on stove for half an hour, then move to oven (200°C)
>bake for 1.5 hours
>let rest for half an hour
>enjoy

/pol/ soyboys might be interested in this too. Shit puts hair on your chest.

>>9727621
>no bacon or sausage
Bosniaks must die

Just some spaghetti with lightly fried sliced courgette. Any ideas for another vegetable to add to this dish? I'm avoiding seafood because it's too expensive.

>>9727684
Roasted peppers/aubergine are always nice. Try doing a roast veg medley instead of frying

>>9727553
you have a shit ego and you're being a nigger on the internet doesn't grow your dick any.
you realize that you dont have to post a shitty thing and wait for a reply so you could be critical of any reply you get, right? it doesn't make you clever or a troll or cool.

>>9727701
Just to add, I recommend doing this, then blending about half of your veg with a little oil and seasoning (garlic?) to create a soup-like sauce you can toss your pasta with to give some color. It's not really a true pasta sauce but it tastes nice when combined with the chunkier roast veg.

>>9727724
What a good thread, right anon?
Almost like the type of people it would attract are busy uploading their meal pictures to instagram.

>>9726837
chicken thighs w mushroom sauce, sweet potatoes, broccoli

presentation wasnt great but I was just intent on feeding myself

tasted divine

smoked 4lbs of sockeye yesterday for a potluck at work today, was tasty.

making a smoked stuffed pork log for thanksgiving this year (pork loin stuffed with shredded granny smith apples, asiago cheese, and dried apricots & then wrapping the whole shebang in bacon). it's a winner.

pic related

>>9726837

>>9728131
I love it. Would it work with a honey mustard glaze if you're going for sweet/savoury?

>>9726914
Shit nigga share your oyster dressing recipe. Is it a good family passed-down one, or just something you found on google?

From the rest of your post it sounds like you know what you're doing, so I'd love to get the recipe

chicken permission

Pork belly and blood sausage soup. Broth is from pork bones and onion.
Sesame leaves and ssamjang to eat some of the pork belly with. Homemade kkakdugi for extra crunch and spice. Some other garnishes.

Was bretty good. Going to use the leftover broth for soup variations the rest of the week.

>>9728449
Recipe? I've not done much Korean and have been looking to start.

>>9728408
This won't go away now, will it?

>>9728460
Maangchi is a very good source, it's where I started.
For the soup you can use her oxtail soup recipe. I used a cross between this recipe and one for sundaeguk (blood sausage soup) the best i could glean from foreign videos:
>https://www.maangchi.com/recipe/seolleongtang
Except I always boil the pork belly and meats I want to consume separate from the soup broth, unlike what a lot of people do. For this recipe I simmered the pork belly in a mix of water, doenjang, garlic, salt, sugar, and onion. You add it to the soup once you've sliced it up.

For ssamjang:
>https://www.maangchi.com/recipe/ssamjang

For kkakdugi:
>https://www.maangchi.com/recipe/kkakdugi

just baked this sourdough as a test run for baking bread thanksgiving morning (i'm hosting friendsgiving)

>>9728495
not who you replied to, but thanks. this is something i'd like to try

made Portabella sliders. First time ever making these but it turned out great. Next time I think I will add some cayenne or red pepper flakes for some heat. Something about mushroom burgers always leave me satisfied

>>9728688
topped them with sauteed onions and garlic

first time turkey cooker here. why isn't cooking the turkey upside down a thing? everyone says cook breasts up, but it seems to me it would make the whole turkey more juicy and probably cooked more evenly.

>>9726868
My friend, that's more of a soup than a proper paella.

>>9728706
>seems to me it would make the whole turkey more juicy and probably cooked more evenly....

if it was cooked breasts down, i meant to say

>>9728742
I'm guessing mostly aesthetics. Upside down means the top of the breast would be pale and moist with a ring of semisolid fat around the base. It'd taste immense though.

>>9728706
>>9728742
A properly roasted turkey is going to be very juicy and cooked evenly. Smaller birds you can flip back and forth throughout its time in the oven, and I suppose you could do that with a turkey as well if your goal was to crisp all of the skin. But flipping a scalding hot, awkward 20 lb bird isn't my idea of a good time.

You might want to look into using a roasting bag. Since it's your first time, it helps keep in a lot of the moisture and gives you a bigger window for not overcooking it. Also, don't use the pop-up thermometer, use a meat thermometer in the thigh, but be sure you aren't touching bone.

Roast Duck, Fried Yellow Squash with Bacon and Onion, Navy Beans and White Rice, Collard Greens, Okra and Tomatoes with Corn Bread and Butter with Sweet Iced Tea to wash it all down...

I made garlic-honey shrimp over cauliflower with brocolli.

>>9727684
Cherry Tomatoes?

>>9728964
serious question, do you make your own cauliflower "rice" or do you get like the trader joe's frozen stuff? i'm wondering which is better/easier

>>9729004
I put a head of cauliflower in my blender. It was easy.

>>9727684
Flour mushrooms and cook in olive oil, salt, pepper, and spices to taste. Transfer cooked shrooms to spagh.

>>9728467
lol nah. i'm glad too. it's the only one i don't mind.

>put chicken in oven, walk away
>20 minutes later, boil some water, then add potatoes and carrots, walk away
>come back on 15 minutes, get food and eat
Couldn't take less effort to make

Made this

>>9729349
is it normal to have such sticky ribs? we always put them in the grill after sauce to make the top layers dryer.

>>9729337
favourite chicken spice mix?

>>9727684

roast butternut squash

>>9728408
>>9728467

I'm making spaghetti and meatballs later. I have a passata and some plum tomatoes that I'm gonna reduce down into a nice thick covering sauce.

Any tips?

>>9729370
I wanted mine extra sticky. Some like them dry, there's really no wrong way.

My slavic breakfast, I am enjoying it right now

>>9729386
Low and slow until the plum tomatoes disappear or can be made to do so with a wooden spoon against the side of the pan. If I were you I'd make a batch of real sunday sauce then set it aside for the next day or freeze what you don't need, but I understand if you're just making parm you don't need to do that. Season it very well to cut through bland mozzarella if that's what you're using.

>>9729386
Just realised you said meatballs. It's just simple stuff but should take a long time if done right. Seal your meatballs then set them aside. In the same pan brown your onions and garlic using all that good meatball grease to retain as much flavour as possible. Throw in tomatoes, use them to deglaze your meat fond, reintroduce meatballs, add salt/pepper then low and slow for as long as you can possible tolerate, minimum of two hours but more like 4-6. Don't add herbs until the end since they won't hold up to cooking that long. You can basically throw in any meat and it works well, for example sausage meat or casserole beef.

>>9728560
Beautiful, how's the inside?

Chirashi
Don't have the proper bowl so looks Meh

Steak Diane

>>9730873
It on the plate, forgot to buy sides so just got a Caesar.

>>9726837
>>9726837
>>9726837
>>9726837
There's a better established /ck/ Discord here

https://discordapp.com/invite/9Sjw4Kc

>>9726837

Made more gyros

For thanksgiving I'm going to make some potato/pecan pie, and roasted rudabaga/parsnip mashed potatoes

>>9730925
sorry, looks shit compared to the actual one

>>9730826
Looks more like a poke bowl.

>>9731421
I don't see the resemblance?

>>9730983
>waiter there's a hair on my gyros

about to enjoy pic related

Like I said, we hungry

>>9732845
looks tasty, anon. would smash

>>9731876

trying my hand at the traditional canned green bean casserole from scratch

i am going to leave it in this state and do the final bake on the day

my take: my mushroom cream sauce is 1000x better than a can of campbells. my onions are not as good as french's.

>>9733384
You clearly bagged the onions while they were still hot, what were you expecting?

>>9732845
i want some zuccini, fuck.

>>9730814
sorry for the late update, but here's the inside!

>>9733529
i have no idea why that image rotated

>>9733540
Your phone doesnt actually take the photo rotated, it just sticks the rotation of the camera in the EXIF data, which 4chan automagically strips out, resulting in the image getting rotated to its "original" position.
It's dumb as fuck.

>>9733551
oh fuck that makes so much sense, thank you for this explanation

>>9731876

THis looks like shit, because I forgot about it until I took the picture. I made 4 of them and plated them all nice.

Inside is a stuffing/dressing made of
>brandy soaked golden raisins
>shallots
>pine nuts
>rice
>cubed bread
>brandy

It was amazing, and fsck all you haters.
Happy Thanksgiving!

>>9728688
>>9728699
swiss? mushrooms and baby swiss is a badass combo.

>>9727541
majority of /ck/ is female

>>9734395
>I am retarded

>>9734395
>majority of /ck/ is (fe)male

>>9732298

So a little piece of me can be inside of you :)

Some potatos with lettuce for dinner

>>9734406
>>9734404
it's always been this way. newfags

>>9736968
those potatoes look good as hell

>>9737150
Its a french dish called truffade. Basically it's potatoes with bacon and cheese.

>>9726837
I cooked some disgusting-looking-but-delicious ramen with bok choy, chard, daikon radish, naruto, and bonito flakes in it, along with some soy sauce and the packaged flavoring. It was great.

>>9738951
Whoops, forgot the egg.

I made some home fries :^)

>>9739439
Looks nice desu. What did you use for seasoning?

>>9739473
http://foodwishes.blogspot.com/2017/04/quick-and-crispy-home-fries-or-as-we.html?m=1

I have no money and barely have any products at home...not even salt lol. I just threw something together. This is inspired both by Chinese and Japanese cuisine.

Boiled up goji berries and dates together and let it simmer for an hour.
Made homemade broth by only using bonito flakes.
Mixed it together and boiled noodles in it, added soy sauce and coriander.

>>9728964
how did you make the shrimp?

>>9732845
looks delicious

miso ramen
i used chicken stock and white miso paste with a little sugar, fried garlic and ginger for the broth. the toppings were corn, chashu (made from pork neck), two soft boiled and marinated eggs (marinated them in the chashu sauce), beansprouts, green onions and nori. the noodels under the toppings are from an asian supermarket. was pretty good

>>9740197
Looks nice but perhaps an excessive amount of onions/sweetcorn and not enough broth for my tastes

>>9740204
the bowl is deeper than you can see on the picture. it was about 400 ml broth for 80g of noodles

>>9740125
>have no money
>have exotic berries

You need better money mangagement

>>9740224
They are not THAT expensive. You can buy these berries for a very cheap price on Ebay or in some Asian supermarket. You just have to know where to look.

>>9740197
man i'd eat that

>>9726837
Chorizo, pasta, broccoli and beans in red wine stew. Tbh, I'd rather have just eaten all the chrozio raw.

we ruined sushi and we're proud of it

>>9740786
that pot looks disgusting anon!

>>9740801
It's just the stew juice from being in the oven, clean as the day I bought it at the moment.

>>9726868
Anon, i'm Valencian Spaniard and respect your effort. It's probably even not bad. But I beg you to not call that paella.

some no-nos for a paella:

>chorizo or sausage of any kind
>peas
>spicy anything
>any liquid when it's finished

I don't want to sound like an ass but i really need to clarify this everytime someone talks paella.

>>9742583
I'd like to add that you can't use seafood, only rabbit

I stream roasted the chicken in a bag in my oven with sprigs of thyme, sage and rosemary plus paprika, cumin and a few other spices.
I picked the skin from two legs to make cracklings and served it all on rice, onion, garlic, sweet bell pepper and shiitake mushrooms.

Tasted great. Especially the cracklings. Easy and delicious.

>>9742583
>>9742784
please rate my paella

i used chicken rather than rabbit (hard to find here)

>>9743282
Looks dang good, rosemary adds a pretty touch

>>9727636
Also
>no whipped cream
>>>>>chicken legs
This sounds like a poverty version of szekelykaposzta
Balkies are subhuman

>>9736973
Women can't cook

>>9743282
SOYBOY

>>9743915
Posted from my ipad

>>9726837

>Mfw 25 and I've never cooked an actual meal in my entire life and have my parents continue to cook for me for every day and night.

Made Kleftiko lamb-style seitan roast to go with the tzatziki I made from home-cultured/strained greek yogurt.

Pic related, the roast after simmering and before roasting

>>9744728

After roasting (more like braising+basting).

>>9744733

After cutting off the end to slice up for some particularly messy gyros

>>9744737

Particularly messy gyro made with slices of the seitan roast, fresh cucumber and tomato, roasted tomato and onion from the tray, and tzatziki

Pasta puttanesca, or what's left, as I just ate most of it.

Yes it looks like shit, can't into presentation.

>>9733529
Thats some nice sourdough bread.
What kind of flour do you use?

Fish tacos on homemade tortillia.

Considering i’m a bong, i think these turned out pretty well.

>>9744856
Why are they black?

Anyway, I made pic related a couple days back.

>>9744883
I bought blue maze by accident

I don't cook.

>>9744959
>don't cook
so you just come here to shitpost

Made this yesterday for Thanksgiving

>>9745100
That's a lot of bird for not a whole lot of roasting pan.

https://discord.gg/HVgCQf

Post food

Simple poverty-line breakfast.
Cheesey scramble, toast, gratuitous use of margarine.

Soup because I’m ill

Broccoli, mushroom, cabbage and spinach. Was pretty nice

No thanksgiving here where i live, but i had a friend of me and my gf over for dinner.
Made a pork loin roast, marinated with soysauce/lime/thyme. Sides are sauteed green beans with dried cranberries and roasted hazelnuts. Roasted butternutsquash two ways (one with garlic sauteed in olive oil mixed with panko and shredded parm, the other with chopped sage and pecan nuts). Sweet potato mash with chives. And to finish a white wine/cream sauce. Was fucking delicious and the first fancy meal i've made in a while.

>>9745297
I ate this too but with ketchup instead.
There are some days you just don't want to cook.

>>9745405
nice color on that bro get well soon!

Pizza I made from leftover ingredients.

>>9745969
Nice, Anon. I'd eat the shit out of this.

>>9746150
Thanks, im gonna make it again soon for another friend who was supposed to join us tonight but couldn't make it. It did turn out a bit to sweet, i should look into replacing maybe the sweet potato mash with something else, maybe regular potato even.

I made this pumpkin bread this morning.

>>9745405
literally looks like poison