/ck/ - Food & Cooking

[Anonymous No.10912902]

what is your signature dish?

[Anonymous No.10912906]

>>10912902
I make a great reservation.

[Anonymous No.10912910]

L'uma delícia
Ingredients:
-Something
-Something
-Salt
-Onions
Fry the onions, add some salt. Mix them with some stuff and simmer them for a while.

[Anonymous No.10912947]

>>10912902
At present: BLT Potato Salad.

Like regular Potato Salad, but with green onion instead of yellow, 6 strips of crumpled bacon, a garlic clove fried in the bacon grease, and some halved cherry tomatoes, served on a small bed of lettuce.

[Anonymous No.10913044]

>>10912906
So you're into Americana

[Anonymous No.10913085]

haha this is great mine is also min-elephant

[Anonymous No.10913091]

>>10913044
No, I just like oppressing feather head Indians.

[Anonymous No.10913100]

>>10913091
God dammit, that's the joke you fuck.

[Anonymous No.10913122]

>>10913085
omg same

[Anonymous No.10913129]

I don't have a signature dish but my friends usually request my ragù alla bolognese or some trash meme hickory burgers that I "invented" in my early 20s

[Anonymous No.10913136]

>>10913129
>ragù alla bolognese
Sweet, I love spaghetti.

[quiche !!T2UdrWkLSWB No.10913151]

>>10912902
fuck
for the longest time; salmon poached in cream with wild rice
now though; probably pigs cheeks in cider with many garnishes

[Anonymous No.10913163]

Beans and rice.

Literally just make a $4 pot of beans and rice and people always love it and take seconds and ask me how to make it.

[Anonymous No.10913173]

rice, natto, lightly fried egg, all chunked up in a bowl. then fry up a meat of your choice, i usually go for two pieces of bacon, and place on top.

wa la.

[Anonymous No.10913176]

>>10912902
Ice soup. I'm usually a traditionalist but occasionally I'll add a sprig off mint to accentuate the iciness.

[Anonymous No.10913199]

>>10912902

[Anonymous No.10913265]

Sous vide pork loin

I just cook the pork tenderloin in a vacuum sealed bag seasoned with salt, pepper, onion powder, garlic, and rosemary.

I cook it at 135 so it's just slightly pink-looking, but cook it for hours. After it's out it gets seared in a pan with butter. People freak out about pinkish pork but it's literally the best pork you'll ever taste plus you don't need any skill to make it.

[Anonymous No.10913267]

>>10913176
Just like my gran used to make it while mom was out working the streets.

[Anonymous No.10913277]

eggsalad

my secret ingredient is not using salt

[Anonymous No.10913291]

>>10913163
Isn't beans and rice like one of the most common dishes, tho? At least we eat that almost every day here in Brazil.

[Anonymous No.10913314]

Spicy BBQ Tonkatsu Donburi

Take small pork chops and put in flour, then eggwash, then in panko and rest for 1 minute.
Prepare pot with canola oil until simmer, then place pork chops in until they are fried golden brown.
Take the pork chops and put them into a cooking dish. Use a brush to baste on some chipotle bbq sauce, i usually use a store bought one but you can make your own with worchestershire sauce, brown sugar, ketcup, red wine vinegar, water and some dried red peppers and cayenne pepper.
Add a touch of sriracha to the baste and coat it on the top of the pork. Bake the dish for 20-30 minutes on 350 F in the oven and then take it out. Serve on rice and garnish with a touch of oregano.

[Anonymous No.10913369]

>>10913277
I don't know how, but my god that's the funniest thing I've read all day.

[Anonymous No.10913385]

>>10913265
hmm I don't eat sous vide because plastic touching your food will make you gay, but I appreciate that you eat rare pork. that's one of my favourites but everyone else, yea, highly skeptical

[Anonymous No.10913410]

>>10913277
kek

[Anonymous No.10913425]

I cook a lot of dishes, but I guess I'm known for my shakshuka and lentil dal. Low and slow mojo marinated pork shoulder was probably the dish I got the most compliments from.

[Anonymous No.10914007]

>>10912947
>>10913151
>>10913265
>>10913314
winners

[Anonymous No.10914026]

>>10913369
>>10913410
autist here, why is this funny

[Anonymous No.10914070]

Filet mignon, hard seared with a shallot and porcini red wine glaze with an aspirin tablet crushed up and added, side of steamed brussel sprouts drizzled with balsamic vinegar.

[Anonymous No.10914106]

Swedish meatballs
Syrniki
Salmon chowder

[Anonymous No.10914188]

Chili moussaka with an apricot-feta salad topped with red bean croutons

[Anonymous No.10914468]

>>10912902
spaghetti carbonara. never fails to impress a date.

[Anonymous No.10914546]

>>10912902
Please tell me it's CG, not some molecular gastronomy bullshit that costs $8,000 a plate.

[Anonymous No.10914570]

McChicken

[Anonymous No.10914707]

>>10914468
Who are you dating lmao
In what country is carbonara date-impressing food????

[Anonymous No.10914741]

>>10912902
I take a big crap on a plate and serve it.

[Anonymous No.10914807]

>>10913199
Is he ok?

[Anonymous No.10914845]

>>10913176
And they say the English can't cook.

[Anonymous No.10914855]

>>10914845
Ice soup is a perfect accompaniment to the classic bread sandwich. Quintessential English lunch

[Anonymous No.10914858]

>>10912902
Italian cutlets/schnitzel
>pound lean meat paper thin (chicken, beef or veal)
>season with salt and pepper
>dunk in egg wash with some finely grated parmesan cheese mixed in
>dunk in breadcrumb/parmesan/dried herb mix
>shallow fry in olive oil on medium heat, turning once and removing before blood starts coming out
Removing before blood comes out stops it from becoming tough, but still gives a golden brown outside. It should still be cooked to medium this way since its so thin

[Anonymous No.10914867]

>>10912902
A bullet

[Anonymous No.10914876]

Baby Snakes

[Anonymous No.10914889]

>>10912902
For some stiupid bitch? Do I really need a so called "signature dish?"
GTFO!

[Anonymous No.10914894]

boiled eggs

[Anonymous No.10914897]

>>10914807
That's the first thing you ask?

[Anonymous No.10914898]

Bitches are dumber than a box of rocks and don't deserve a sigurature dish unless they're standing line to make some shit restaurant look useful.

[Anonymous No.10914903]

>>10912902
ragu bolognese or chicken saag

not the best cook but I make them just to my taste and they're my favs

[Anonymous No.10914908]

They get paid to stand in line, same with clubs in NYC. That's so idiots want to stand in line as well. A lot of us really retarded, upper west types.

[Anonymous No.10914917]

>>10914741
Indian shit and they pay people to stand in line? Good thing you poo in the loo faggots!

[Anonymous No.10914922]

>>10914741
POO IN THE STREET!
That indian way, the way they obscucate code and expect others to either fix it or fuck off, that's the way they keep their h1bs going.

[Anonymous No.10914927]

>>10914908
I'm UES not UWS, and fuck indians with their shit h1bs. God damn they suck.

[Anonymous No.10914936]

Vegan filet o fish

Vegan soy fish baked with bread crumbs in a soy milk wash
Vegan cheese from peanuts
Vegan tartare sauce made with Just Mayo and soy product cream with chives

I love soy

[Anonymous No.10914938]

>>10914936
What the fuck kind of weird ass shit is that??

[Anonymous No.10914940]

Chicken marsala
Pork tenderloin
Chicken parmesan
Korean beef stir fry
Buffalo wings
Jalapeno popper (pic related)

[Anonymous No.10914944]

>>10914940
Try these out too.
Crab rangoons and spring rolls.

[Anonymous No.10914953]

Ramen with a twist.
bring just enough water to cover the noodles to a boil
after two minutes throw in the flavour powder
then a handful of cheese and some garlic salt
when that melts usually put two eggs
when those are mixed in a I add some Frank's Red Hot and some cut up meat, usually ripped up lunch meat sometimes ill cut up a Smokie if I have left over BBQ
stir in teriyaki sauce
bowl
add soy sauce

[Anonymous No.10914955]

>>10914938
Vegan crap from google employ types, ya know, morons.

[Anonymous No.10914991]

>>10914953
So it's just salt, more salt, salt, and salt

>>10914944
>crab
a lil expensive, but it looks good. I think I'd just make crab cakes if I had some though. I think the best idea for having a "signature" is to make sure the ingredients are readily available and cheap. Most of my dishes are based on chicken and beef because they go on sale relatively often.

[Anonymous No.10915017]

>>10912910
you forgot monkey

[Anonymous No.10915028]

>>10913163
Whats ur recipe

[Anonymous No.10915031]

I make breddy gud risotto and irish stew

[Anonymous No.10915048]

>>10914953
Technically that is a "dish"

I'm scared to ask what else you make if this is your signature

[Anonymous No.10915093]

>>10914991
>Implybgin salt is bad
Take me with you back to the 80s and their pseudoscience

[Anonymous No.10915108]

>>10915031
recipes?

[Anonymous No.10915136]

Soup/Stew: Gumbo
Potato dish: Greek lemon potatoes
Date dish: Chicken Marsala
Comfy dish: Pork and beef meatballs with spaghetti

[Anonymous No.10915151]

>>10915108
I make risotto/orzotto with what's on sale and have flavors that fit together so I don't have a recipe.
"Irish" stew is pretty damn simple though
>saute cubes of red meat and sliced onions
>throw in big pieces of carrot and potatoes a bit after
>when meat's been properly seared throw in a fistful of flour and mix
>pour in brown/red beer until it's barely covered and mix well
>you can use stock too but I prefer only using beer, it makes for a nice full slightly bitter aftertaste
>especially important to scrape the meaty juices at the bottom with a wooden spoon
>season with salt, pepper, whatever typical yuroland herbs you have
>I love to use sage myself but it's not for everybody
>bring to a boil, put on lid and in the oven at 350
>take it out after an hour or so

[Anonymous No.10915168]

>>10915151
thanks anon, that sounds really good
how soon do I add the beer after mixing in the flour?

[Anonymous No.10915171]

>>10915151
>>10915168
also what would you recommend I plate this over? mashed potatoes? rice?

[Anonymous No.10915174]

>>10915168
Pretty quick, you don't wanna burn it.
Just look into how to make a proper roux for better instructions. I cook on instinct/memory pretty much all the time except when baking or making pastries so I'm not much help when it comes to writing recipes.

>>10915171
The meat, potatoes and vegetables are more or less in equal proportions so you don't need to serve it with anything, it's already really filling as it is. Maybe some bread if you want.

[Anonymous No.10915175]

>>10915171
>Irish Stew
Plate it over coconut cilantro noodles.

[Anonymous No.10915272]

Red Wine Pasta
>Cook Spaghetti half way
>Strain and bring preferred red wine to boil
>Cook noodles rest of way in wine
>Strain
>Throw the noodles in a frying pan with olive oil, roasted garlic, chilis and capers

I love this dish. The noodles look really nice when they're done and I've got a bottle of wine to drink

[Anonymous No.10915283]

>>10914070
Aspirin? Why?

[Anonymous No.10915289]

>>10915283
Improves uptake of vitamin content and so provides a vague sense of levity.

[Anonymous No.10915294]

>>10915289
What. If this is true it's somewhat genius. But I am full of doubts.

[Anonymous No.10915308]

>>10915294
aspirin combined with alcohol is awful for your stomach, it was bait

[Anonymous No.10915783]

Pasta and tinned tuna with olive oil.

[Anonymous No.10915790]

>>10914026
The secret ingredient being a process, and in particular the process of not doing something. Not just "not salt". It raises the amusing logical question of when does not doing something become an active step. Is "not adding salt" the same ingredient as "not adding sugar", or are they separate?

[Anonymous No.10916709]

>>10914889
>>10914889
*tip samefag

[Anonymous No.10917466]

>>10913136
Never serve it with spaghetti. Only fusilli

[Anonymous No.10917690]

>>10913425
i add a little sugar to my shakshukas

[Anonymous No.10917696]

>>10912902
I like to make lasagna, everything from scratch.
It takes me a while, but it's heavenly.

[Anonymous No.10917956]

>>10914707
Wait, where do you live where it's not? What is this magical land where the women you date can cook anything at all? Here in burgerland, none of the women I've dated could cook.

[Anonymous No.10918255]

>>10913091
>Free college
>Oppressed

[Anonymous No.10918269]

>>10918255
pssst... there are no real native americans anymore. We did a very good job. The bingo and casino guys are mostly italians.

[Anonymous No.10918271]

>>10912902
eggs and ketchup is the thing I make best at the moment. Sometimes I add cheese wedges or soy sauce to it depending on how fancy I'm feeling.

[Anonymous No.10918456]

Literally my signature, made with ketchup

[Anonymous No.10918484]

>>10912902
elephant balls on toast but i ran outa bread.

[Anonymous No.10918490]

>>10914936

[Anonymous No.10918536]

During the cold months winter and fall it's goat cheese ricotta stuffed anglottis in a beet burre monte sauce with a shaved beer and frisee salad on top (dressed in some red wine vinegar and olive oil and a dash of salt and pepper) I'll also add a little of the beet juice to the pasta dough for color when I reduce it for the burre monte. If I can find candy stripe beets or golden beets I use them for the salad sliced think with some radishes as well.

For the summer/spring it's a boursin stuff angolottis in a carrot burre monte with a shaved carrot and arugula and pea shoot salad on top.

[Anonymous No.10918657]

>>10914807
Yes just sleeping

[Anonymous No.10920426]

>>10914845
Lmao

[Anonymous No.10920491]

>>10914855
Don't forget the side of lettuce salad.

[Anonymous No.10922259]

chilaquiles verdes

[Anonymous No.10923335]

>>10912902
Own a wing sauce business, so anything relating to that.

Also, I learned how to make Pasta Alla Norcina and Bread Salad in Italy. That goes over spectacularly.