fml

[Anonymous No.10937046]

yo, yo /ck/...i been had dickered cookalongs ya heard

this thread is for anyone to post a cook-along, bake-along, lime-along, drink-along, sing-along, pickle-along or OC food/drink pics, post your meals or what ever if you don't want to make or use another thread

last thread >>10895213

[Anonymous No.10937104]

I made garlic fingers with pepperoni. I microwaved the pepperonis a bit to make them less greasy and more crispy.

[Anonymous No.10937120]

and again

[Anonymous No.10937123]

and some frozen potstickers, i made them a week or so ago

[Anonymous No.10937129]

Also spinach and artichoke dip. It was really good but next time I'll make it a bit creamier.

[OP No.10937192]

>>10937104
>>10937120
>>10937123
>>10937129
that all looks p dank, are you the anon who posted the gar' fingers recipe? imma make some potstickers eventually

makin guac

[OP No.10937200]

got pepper juiice in my eyes right after this pic THX /CK/!!!

[Anonymous No.10937201]

>>10937192
yep not sure what i'm going to make today

[OP No.10937240]

>>10937201
cheers m8, will most likely be making some garlic fingers in a few days, got a craving

ok guac bretty good im making tacos los gringo

[Anonymous No.10937274]

>>10937046
patti better chill before she catches this dick

[OP No.10937283]

>>10937274
how absolutely dare you m8

making a taco seasoning similar to packet shit but with fresh oregano and garlic

[OP No.10937317]

https://youtu.be/cTKrH3NaSo8

[OP No.10937614]

pretty decent

[Anonymous No.10939091]

>>10937104
damn son

[Anonymous No.10939869]

>>10937046
Patti looks comfy af desu

[Anonymous No.10939914]

>>10937614
corn looks good, how was it?

[Anonymous No.10939971]

>>10937614

that are the deets on that corn bro? shit looks dank

[Anonymous No.10939991]

>>10937120

premade crust or homemade crust? either way that looks dank. Tell Patty she is a god cat. Thanks OP

[Anonymous No.10939999]

>>10937046
Microwaved hotdog, with melted parm, chopped red onions. I made this once.

[Anonymous No.10940005]

>>10939999
wow, look at my quads. Also, it was on a hamburger bun, with hot mustard.

[Anonymous No.10940006]

>>10939999

[Anonymous No.10940015]

>>10939999

[Anonymous No.10940260]

>>10939999
microwaving hotdogs is a crime against humanity

[Anonymous No.10940714]

>>10939999

[Anonymous No.10940734]

>>10939999

[Anonymous No.10940807]

>>10939999

[Anonymous No.10940885]

>>10937274
patti is probably my favorite thing on all of 4chin, hope y'all are doing well

[Anonymous No.10941280]

>>10940734
lol. thanks

>>10940885
patti is the best. I hope patti-poster posts forever. one of the only reasons I come on anymore.

[Anonymous No.10941548]

>>10939991
Homemade crust. On Serious Eats, if you find the article for pan pizza, that has the recipe for the dough. Same dough as pic related from a few months ago.

>>10937240
Nice, post them when and if you do. Make sure you use a 10-inch pan if you use that same dough recipe (or adjust a bit more for the 12-inch pan)

[OP No.10941743]

just bought a Pattilac THROW SOME CHEESE ON DAT BITCH

https://youtu.be/2U3OO2zy638

[Anonymous No.10941751]

>>10941548
wonder if I could attempt this in a thick stainless steel pan with baking paper

[Anonymous No.10941813]

I made Paris Brest a few hours ago I think my choux didn't rise?

[Anonymous No.10941819]

>>10941813

[Anonymous No.10941938]

about how many oz of dough should i use for a pizza?

[Anonymous No.10942025]

>>10941938
depends on how big the pizza is gonne be

[Anonymous No.10942335]

>>10941751
I don't think you'd get the same type of crust. The contact with the bare metal really helps. Plus how non-stick cast iron is.

[OP No.10942412]

too many cheesy bread pics

I needs it bruh!

https://youtu.be/1iAYhQsQhSY

[OP No.10942417]

making a bobby flay dough cuz i had a packet of instant yeast left, shit moves a bit fast for my liking but meh

[OP No.10942432]

dough needs to rise, im going to do dishes and watch youtube stuff on my phone in this ghetto contraption while using blutoof headphones because i am 2future4u

[OP No.10942627]

gonna freeze one for later

[OP No.10942633]

going by Dr. Gar'fingers' suggested recipe besides the dough

[OP No.10942647]

[OP No.10942656]

also making a few wings because im need those calories bruv

[OP No.10942800]

[OP No.10942815]

not tootin your horn here, shit was dank, this crust was very fluffy tho but good

deuces

[Anonymous No.10943362]

>>10941813
tf is this?

[Anonymous No.10943684]

>>10943362
shoe pastery hole

[Anonymous No.10944163]

>>10942815
ayyy that looks really good OP. I tried a few different times to make donair sauce, but it was always too sweet. I think I'm going to try mixing evaporated milk with garlic powder and adding just a tiny amount of sugar. I want a garlic dip. It's never quite the same as those little garlic butter cups from pizza places tho.

[Anonymous No.10945331]

>>10939999
u wot m8

[Anonymous No.10945871]

>>10943362
I even said it... Paris Brest

[Anonymous No.10947663]

>>10941813
this looks really good never had it b4

[Anonymous No.10947743]

prepared my chicken and broccoli
gonna chop the broccoli and cook some rice next
then its mealpreptime

[javascript:quote('175274946');(...) No.10947765]

>>10947743
Good shit my nigga, keepin it /fit/

[Anonymous No.10948393]

>>10947743
I don't get this meme

It's possible to make healthy nutritious meals that involve these three ingredients without making them so bland

why do so many people do this

[OP No.10949569]

my aunt said this was taking up too much space, im honestly way too excited about this

[Anonymous No.10949575]

>>10949569
do a big bread!!

[OP No.10949594]

>>10949575
m8 ill def be doing some stuff, trying to decide what to do first, it has a meat grinder attachment so i might make burgers

also got this insanely large microwave/convection oven, like xmas in this mofo

[Concoction guy No.10950283]

Didn't know what to make so I'm gonna throw something together, what my mother used to call a concoction. You use what you have. I had onion, chicken breast, white mushroom, garlic.

[Concoction guy No.10950293]

Cubed up chicken, starting to brown it.

[Concoction guy No.10950322]

Bonus picture of lentils to eat throughout the week. Dried green lentils, Tony's extra hot, worcestershire, garlic, salt/pepper, bay leaf, liquid smoke, random assortment of hot sauces I found in the cabinet. I put them in the crock pot all day and will dish them out into containers. I'll probably get 8 meals out of them, for a combined total of less than ten bucks.

[Anonymous No.10950334]

>>10937046
im heating up some pizza rolls because im hung over

[Concoction guy No.10950340]

Chicken almost done browning.

[Anonymous No.10950344]

Drunken pasta with sausage and vodka sauce

[Anonymous No.10950349]

>>10950344
Dickload of garlic and onions because why not

[Concoction guy No.10950361]

Chicken out, in with the onion, garlic, mushroom. Reseasoned with more salt. Season as you go.

[Anonymous No.10950376]

>>10950349
Flavorful bois browning up nicely

[Anonymous No.10950419]

>>10937046
How is your cat so close to that meat and cheese and it's not trying to steal it. Did you drug it or something?

[Concoction guy No.10950422]

Added the chicken back in, plus the leftover container of beef broth I had and a couple cans of diced tomatoes. Hard to see in the picture but I added about a cup and a half or so of plain old white rice. Gonna lid it up and cook until the rice absorbs some liquid.

[Anonymous No.10950430]

>>10950376
Now to brown these weiner bois. No cooking wine, but the stock from boiling works good for de-glazing.

[Anonymous No.10950454]

>>10950430
Now the waiting game begins

[Concoction guy No.10950496]

Rice is still a bit hard. Cooking a little longer.

[Anonymous No.10950720]

>>10950454
Finished product but I'm not drunk enough to eat yet. First time actually using vodka sauce and I can't say that I care for it. Maybe it's just the brand, but the cream flavor kind of kills everything (and those were spicy sausages). Oh well, another day another beer.

[Anonymous No.10950986]

Japanese Curry.

[Concoction guy No.10951087]

Finished product. Pretty tasty. I bet some sour cream on top would be great, but I'm out. Always enjoy these threads.

[OP No.10952567]

>>10939869
>>10941280
:)

>>10939914
>>10939971
i just try to burn a can of corn in a pan then add a little mayo, sour cream, parm and some spices, like a ghetto elotes, i over salted it a bit there

>>10939999
the struggle is real m8

>>10940885
doing alright thx m8

>>10941813
looks like the donut boss, would eat

>>10941938
bout tree fiddy

>>10944163
>It's never quite the same as those little garlic butter cups from pizza places tho.
needs more chemicals and less food perhaps, i love papa johns gar' sauce but its artificial as fuck m80

>>10947743
chicken looks good

>>10950419
she doesnt like human food its weird

>>10950720
looks cozy

>>10950986
never had jap curry, need to try it eventually

>>10951087
looks hearty as fuck bro, would def eat some of that

[Anonymous No.10952573]

>>10937283
ugly try hard

[Anonymous No.10952578]

>>10949594
What's that drawing on your fridge? Looks pretty cool.

[Anonymous No.10952582]

>>10950986
My favorite food in the world. If I was on death row I'd ask for some Japanese katsu curry

[OP No.10952608]

>>10952573
i may be ugly but i dont have to try very hard :(

>>10952578
its swedish chef and stick stickly, my buddy does fridge art for me sometimes

https://youtu.be/B7UmUX68KtE

[Anonymous No.10952691]

>>10952608
That looks fucking awesome.

[Anonymous No.10952708]

>>10937046
catto looks delish kudasai desu senpai yo :3

[Anonymous No.10952830]

This breakfast was amazing, all thanks to the tomato fresh from the garden. It's unreal how big of a difference there is between store-bought and from your own garden. They are so good I've been eating them plain. I tried to eat one like an apple but it was a bit messy, they are that good.

[Anonymous No.10952838]

>>10952830
>burning bacon
degenerate

[Anonymous No.10952842]

>>10952838
I can honestly say that I rarely ever cook bacon in the skillet, normally it's by oven. But I wanted the bits and bacon fat for the scrambled eggs, so that's how I cooked it. A bit dark in places but it tasted great for thin bacon.

[Anonymous No.10952844]

>>10952830
The difference is you wasted time and effort on the tomato so you want to feel it's better so you don't feel like a dipshit for not just buying one. That's it, you're lying to yourself or fooling yourself.

[Anonymous No.10952846]

>>10952844
Foodies will trick themselves into anything for instagram points. There was a famous study that showed that even experts can't tell the difference between wines, but foodies will still pay $1000+ for something that's equal to or worse than a $4 bottle of merlot from Target. This is society on feminism.

[Anonymous No.10952847]

>>10952844
There are different kinds of tomatoes.

[OP No.10952852]

>>10952830
that honestly looks like a fucking dank tom8er desu fuck the haters, wish i could grow them but i aint got that kind of setup and someone would probably steal them anyways

[Anonymous No.10952855]

>>10952844
>growing your own food is wasting your time
Nope. Tomatoes are one of those vegetables where you will notice an enormous difference. Sweet corn and english peas are 2 others.

[Anonymous No.10952860]

>>10952838
>thinks the bacon is burnt
retard

[Anonymous No.10952862]

>>10952860
>crispy bacon
>ever
no thanks

[Anonymous No.10952934]

white beans and ham hocks

[Anonymous No.10953188]

>>10937046
Why do you need that much flour

[Anonymous No.10953223]

I hate it when my foods smells like a cat

[OP No.10953332]

>>10953188
I have used a lot of flour and i predict i will continue to use a lot of flour, espesh since my baking activity is about to increase

>>10953223
I like when my cats smell like food

[OP No.10953340]

how fascinating

[OP No.10953346]

patti is not as big of a fan of the mixer as i am

[OP No.10953354]

im making burger buns hopefully, they will probably look retarded but im belly flopping into this baking thing and ill get better as i go

[OP No.10953358]

so im letting them rise again, then ill eggwash and throw some seeds on em

[Anonymous No.10953703]

>>10952830
Holy Christ, that is a red tomato. I like em fresh though I don't keep a garden anymore. Grocery store ones are all mealy and nasty.

[Anonymous No.10953709]

>>10952934
Hearty, looks great. I love beans and lentils, especially when it gets cold.

[OP No.10953761]

shits all fluffed up, eggwash and seeds

[OP No.10953772]

id be lying if i didnt say this was the prettiest thing ive ever baked hory shet

[Anonymous No.10953957]

>>10953772
Damn those look great; good job

[OP No.10954238]

this is a piece of brisket i bought and cubed and put in the freezer for like 15 minutes

[Anonymous No.10954489]

>>10953772
Really nice. The only thing that enhances a burger more is grinding your own meat, as far as I'm concerned. Looks like you did that too! A good bun can elevate it like crazy. If you want to learn some more techniques I recommend The Bread Baker's Apprentice by Peter Reinhardt.

[OP No.10954581]

>>10954489
this is more of an experiment to break the kitchenaid in but so far i aint mad at it, and thank you:)

[OP No.10954601]

made a very simple burger just to get the taste, to be frank it was not the best burger ive made, but i def know where i want to go from here

to any other meat grinder bros, id like to here what your preferred meat cuts are for burgers etc

id also be interested in any beginnerish baking recipes to utilize this mixer

[Anonymous No.10954747]

>>10954601
Don't have much time right now to type everything out, but for my money good old chuck roast/steak makes the best burger, also extremely affordable. I don't bother putting in expensive cuts as I don't feel like it's worth it. At most I'd do 3/4 chuck, 1/4 short rib for that flavor. Love short rib. I never mix anything in because I don't want a meatloaf patty. I just do salt, sometimes a splash of worcestershire over top of I'm grilling them.

For bread I would start with a basic pizza dough recipe utilizing high gluten flour (often called bread flour on the bag). With that basic start you can make dinner rolls, simple loaves, etc.

[Anonymous No.10954760]

>>10954601
When it's just for me and the wife, I use chuck roast as it generally is somewhere between 70/30 and 80/20 lean to fat. If I really want to impress I'll use shortribs. I originally used my kitchenaid but burned out the motor when I tried to grind 10lbs for homemade sausage so never try to grind more than 5lbs at once w/o a cool down. I just use my KA for doughs now and bought a 1500 watt grinder on amazon for @ $50 that is a real workhorse and can handle 10lbs at once.

[Concoction Guy No.10954888]

Not a concoction tonight but a simple Mac and cheese. Here's what I'm working with. I'll explain each plus measures as I go.

[Concoction Guy No.10954897]

6 TB butter
6 TB flour

Melt the butter, then add flour. Whisk it real good for a couple minutes.

[Concoction Guy No.10954918]

4 C milk
Spice mixture - salt, pepper, mustard powder, cayenne

Once your roux has cooked for a couple minutes, add your milk, whisk for no chunks, then add your spice mixture. I don't measure em, just add in what you like.

[Concoction Guy No.10955062]

1 lb cheese, any variety
1 lb pasta, any variety

Take half your cheese, shredded, and add it to your milk mixture off the heat. Stir a little and it'll melt on its own. Separately boil your pasta.

Note - I used what I had (running theme when I cook), which was some real American from a local place. It tastes almost identical to Land o Lakes deli American. You can use any cheese you want, or a mixture. Generally I like a nice sharp cheddar, or some gruyere. Just whatever you have on hand. Remember to only mix half your cheese (1/2 lb) into the milk. For pasta I used shells because, again, that's what I had. Use whatever shape you like (though long pasta like spaghetti would be weird).

Cook your pasta according to taste. This isn't a "custard" mac and cheese like you'd find in Southern cooking, meaning it's not the "cut yourself a slice like you would lasagna" type. It's more of a "you can still make out the shapes of the pasta and you scoop it out" type, so I like to cook the pasta al dente. For custard type you can cook the everloving Christ out of it since you're cutting it in slices anyway and don't care if it's one big mass. Anyway, I lost track here a bit. I like to salt my pasta water.

[Concoction Guy No.10955080]

Meanwhile, take your baking dish and coat it with some Pam or just use butter. I'm using 8x8 here and I find for a single batch it works better this way. If doubling them go with your high sided 9x13. Take a little of your remaining 1/2 lb cheese and line the bottom of your dish.

[Concoction Guy No.10955251]

Mix your cheese sauce with your drained pasta. I didn't take a picture of the next step because I'm a cookalong noob, but it's simple. Ladle out some of your mixture into your baking dish. Top that with a bit of the remaining cheese. Repeat until you've used up all your cheese and all you're mac. Once it's layered, pour 1/4 cup milk over the top. This seeps into the dish as it cooks and keeps it nice and moist. Melt 2 TB butter and mix in 1/3 cup or so of bread crumbs, then top the mac with your crumb mixture.

[Concoction Guy No.10955262]

Into the oven at 350 degrees for a half hour.

[Concoction Guy No.10955271]

The finished product. I've made this recipe dozens of times and it's reliable as hell. Will answer any questions of course, but it's a very basic dish.

[Anonymous No.10955452]

>>10949569
ayyy I have that same mixer!

[Anonymous No.10956012]

>>10952608
>two more cats in the corner

Please, by god, post them immediately.

[Anonymous No.10956063]

Can you skip the baking if you lower the amount of milk?

[Anonymous No.10956199]

Good cooking and good cats. This is the best thread on /ck/ right now.

[Anonymous No.10956475]

dear OP / other posters - these threads are daily reading for me and i enjoy them a lot. please never stop posting

[Anonymous No.10956494]

>>10956475
Will do, but you should post some too. Everybody cooks. Unless you're one of those people wealthy enough to eat out every night.

[Anonymous No.10956573]

>>10956494
that's fair. i always forget. i still live at home so i don't really get to cook for myself - if i am cooking it's usually for the rest of my family. and at that point, i'm more concerned with making everything and cleaning up as i go. i know a jewish dude who eats out every night, he's eh pretty cool guy.

[Anonymous No.10957644]

>>10955271
that looks really good right now

[Anonymous No.10958804]

>>10956573
Family cooking can be a great experience, especially when you can make something together that works in an assembly line style or can be made in huge batches, like tamales. Assuming you are on good terms with your family. lol

[Anonymous No.10958821]

>>10956573
I'm know you can't discuss anything Jewish on here without getting memed to death, but they make some great food. I never pass up a Jewish deli or a knish.

[Anonymous No.10959434]

>>10954238
>kitchenaid
>hobart
nice

damn how old is that thing

[Anonymous No.10960762]

>>10955271
would eat

[Anonymous No.10960857]

>>10954581
That looks like once ground. You need to grind it twice for it to be proper ground beef. That can be difficult and messy, though.

[Anonymous No.10960960]

>>10960857
That's a matter of taste and texture, I think. I like it both ways but given the option I'll take single ground every time.

[Anonymous No.10961007]

>>10954601
Chuck is definitely the way to go, as this anon said
>>10954747

Chuck and brisket is a flavorful mix and leans it out a bit. I don't 'get' the short rib thing. It's essentially a piece of chuck but you have to cut it off the bone. A waste of money, paying the same price for bone-in versus boneless.

Pic related is a nice piece of chuck. That top cap is basically the same meat you would get by buying short ribs.

[Anonymous No.10961033]

>>10961007
>>short rib thing

Short rib is more flavorful than chuck. Substaintially so. The bones are not waste, they are a gift. Use them for stockmaking.

[Anonymous No.10961064]

>>10961007
>Chuck is definitely the way to go, as this anon said
/tv/ get out

[Anonymous No.10961233]

Ribs and broccoli cheese soup. The ribs were super soft but not falling off the bone. Sonny's BBQ sauce because I had some.

>>10961064
That show sucks and it didn't age well.

[Anonymous No.10961513]

Tomatoes

[Anonymous No.10962071]

>>10961233
Looks dank

[OP No.10963581]

>>10952691
i like it, ill relay the message to him

>>10952708
DELET

>>10952934
looks comfy m8, if it wasn't a hot humid butthole here id consider making soup

>>10953957
thanks :) it is what i consider my first successful bread

>>10954747
>>10954760
thx for the advice i will be doing some experimenting, HEB has ground brisket and that's been my favorite for burgers so far and found a small cut for cheap

>>10955271
bro this looks really dank, never thought to add cheese to the bottom of the dish gonna have to try that

>>10955452
>>10956199
>>10956475
:)

>>10956012
pic related is my old lady, shes deaf and gets to do pretty much whatever she wants

>>10956063
you can do anything you set your mind to but that just sounds like eating raw dough

>>10959434
I will have to look into that, was my grandmas but seems to be in like new condition

>>10960857
will try that but it had decent texture imo

>>10961007
ill be trying chuck and short rib and I also want to try memen' it up with some bacon ground in some time

>>10961233
hot damn looks good m80

>>10961513
you guys really starting to make me jelly with these fancy as tomatos

[OP No.10963605]

here is a shramp dinner i made yesterday but i was too busy to post, made the tarter and cocktail sauce too

[OP No.10964117]

making some fancy croûtons with one of the buns i made

[OP No.10964221]

never buying croutons again(i will)

[OP No.10964252]

https://youtu.be/a7eNkpNGw18

if you own a blendy stick and like ceasar salads i highly recomend this recipe

https://www.seriouseats.com/recipes/2017/07/caesar-dressing-recipe.html

[OP No.10964552]

[OP No.10964553]

bout to go hams on some carbonara ya heard

[Anonymous No.10964709]

Love these threads. Gonna cook up some italian sausage and carmelized onions because i like to clean out my fridge before we go grocery shopping again. Trying Schlitz for the first time. Not bad

[Anonymous No.10964909]

Even better, cook the onions and sausages in the beer, then grill them. Where the hell did you find Schlitz? I haven't seen that for sale in probably twenty years.

[Anonymous No.10964918]

>>10964909
Meant for:
>>10964709

[Anonymous No.10965096]

>>10964709

go to sleep, Australia

[Anonymous No.10965202]

>>10964909
Im going to do this actually. My favorite liquor store in Chicago sells Schlitz. Half the bars here have signs for it but don't actually sell it. They're all snakes. Btw, really liking Schlitz.

[OP No.10966121]

feel asleep after I are lol

[Anonymous No.10966307]

>>10966121
a plate of carbs and fat covered in more fat

with a plate of "salad" mixed with fat then topped with more fat

do americans really do this?

[OP No.10966394]

>>10966307
O B S E S S E D
B
S
E
S
S
E
D

[Anonymous No.10966587]

>>10966307
Did you make something better? You're more than welcome to post your kebabs and hummus.

[Anonymous No.10966592]

>>10966587
here's a pic of the quick lunch I cooked up, just something simple for a little snack

[Anonymous No.10966618]

>>10937046
>member's mark cheese

Good man.

[Anonymous No.10966763]

Beans again, cornbread edition.

[Anonymous No.10966976]

>>10966592
plating looks alright, bit plain

could use with a sauce

3/10

[Anonymous No.10966994]

>>10966121

Looks good to me.

[Anonymous No.10967313]

>>10954601
That's a good looking burg

[Concoction Guy No.10968044]

Had a hankering for beef barley soup but only had chicken bones. Let's make the stock.

Onion, halved
Head of garlic, halved
Carrots, broken in half
Celery ribs, broken in half
Whole black peppercorns, maybe 1 TBSP
Bay leaves, 6 or so
Remains of a rotisserie chicken from yesterday

[Concoction Guy No.10968053]

Everything in the pot, top it off with cold water. Never bothered to research why cold vs. hot for stock, but it's something I've always just followed blindly. We're sort of "cheating" here by going with the rotisserie chicken carcass as opposed to raw, but you use what you have. They say not to salt stock and instead just salt the main dish, so I didn't add any. The rotisserie chicken will have some salt already.

[Concoction Guy No.10968060]

Bring to a boil, cut the heat to low, simmer for many hours. I'll be back in tonight to post the progress on it plus turn it into soup.

[OP No.10968866]

>>10966618
best value on decent cheese ive seen, got parm for days son

>>10966763
damn you got me wanting cornbread now but its seriously too hot out for soup or chili, for frig snax

>>10967313
thx m8, gonna pic up some more meat and do it over again soon, i want to try brioche buns but ill prob screw em up

>>10968044
>>10968053
>>10968060

i have like 10 lbs of frozen chicken carcass ive been saving in the freezer for stock, need to get a decent sized stock pot first tho, monitoring

[Concoction Guy No.10969814]

Here it is after about seven and a half hours. It's reduced a good bit. Take it off the heat and we'll strain it.

[Concoction Guy No.10969852]

All strained. Nice color too.

[Concoction Guy No.10969878]

The rest of the stuff for the soup.

1 box quick barley, this one is 11 oz
1 lb white mushroom, or any kind you have
2 medium onions chopped
1 head garlic chopped

Note - I'm using "quick" barley because that's what I had. If you're using normal barley just increase the cooking time when we add it. I like a lot of garlic and I add it to most dishes. You could use cremini mushrooms in place of the white, it'll just be more expensive. Use what you have and don't waste food.

[Concoction Guy No.10969897]

Beef is browned a bit. Pull it out and set aside.

>>10968866
Meant to respond earlier. 10 pounds! That will make a ton of stock. What I did was bought a 30 pack or so of reusable plastic quart deli containers off Amazon, the kind they put the soup in down the China Wok. Perfect for freezing stock or tomato sauce. Or can it - you seem like the sort to do so! One day I'd like to can some.

[Concoction Guy No.10969926]

I didn't drain the beef because I'll cook the onions and garlic in the grease. That way I can save the butter/oil for next time. It's good to salt a bit during each step as you go, or so they say.

[Concoction Guy No.10969931]

After the onions and garlic are softened a bit, in with the chopped mushroom. These will cook down a lot. More salt.

[Concoction Guy No.10969986]

Mushrooms good and cooked down.

[Concoction Guy No.10969997]

The barley looks like rolled oats. I assume they split it from whole to make "quick" barley. I added it without liquid and cooked it a bit in the mushrooms and veg and grease. My reasoning was that other grains do well when you let them suck in some grease, why not barley? Guess we'll see.

[Concoction Guy No.10970133]

Stock back in, bring it to a bubble, then simmer til the barley is done. About 20 minutes or so.

[Concoction Guy No.10970193]

Finished product. Came out with more meat than broth, which is how I usually like my soup. Good and chunky. I like it.

[Anonymous No.10970354]

>>10937104
>>10937120
hot hot does an oven need to be to do this?

[Anonymous No.10970387]

>>10970193
looks supremely tasty bro

[Anonymous No.10970467]

>>10970354
Not the guy who posted the pictures, but most home ovens seem to top out at 550, and generally you want it as hot as it'll go for homemade pizza (or any pizza, really). I suspect he turned the broiler on for a few minutes to get that nice crisp pepperoni.

[Anonymous No.10970501]

>>10970467
I think my tops at 500 but it has a gas broiler that can turn up to high. how close should it be? mid rack or top rack do you know?

[Anonymous No.10970515]

>>10970501
I'd say top rack. Maybe 2-3 inches? Put it up high for a minute, pop it out, check it often. Broiler can burn quick.

[Anonymous No.10970516]

>>10970354
My lil bb toaster oven only goes to 450F. I would do 500F or 550F if it was an option. pic related I baked in a 500F oven though. Anything hotter to crisp those peps. Broiling (not pictured here) also works great.

[Anonymous No.10970579]

>>10970515
>>10970516
thanks anons. I've had trouble with consistency but I think it might be the cheese too. sometimes I have gooey brown and melty and sometimes I get hard brown burned.

[Anonymous No.10970594]

>>10970579
One thing that can cause cheese issues is whether or not it's fresh. Are you buying bagged, pre-shredded cheese? If so, it's coated in powder that prevents it from caking together in the bag, but this also prevents a really nice melt. If given the option, ALWAYS use a whole piece that you shred/grate yourself.

[Anonymous No.10970605]

>>10970594
it's the pre-shredded causing it I think. thanks anon.

[Anonymous No.10970633]

>>10970605
Definitely. Get a cheese grater if you don't have one and buy those large balls of mozzarella. Fresh mozzarella is great too, >>10970516 this one has a mix. I almost always add some parmigiano reggiano below the cheese and on top.

[Anonymous No.10970730]

Daaaank gumbo made using local chicken thighs and andouille. To be topped with Tropical Pepper Co. Xtra Hot Habanero (sorry no 'vark, my dudes)

[Anonymous No.10970741]

>>10970730
Love me some jambalaya. I'll have a bowl with some crusty garlic bread please.

[Anonymous No.10970765]

>>10963605
Man, that looks so comfy. Especially with the PBR; reminds me of just drinking on a dockside in full sun.

[Anonymous No.10971276]

>>10970387
Thanks! It was pretty good, lots of leftovers. Next time I might stir in some cornstarch slurry to thicken it up some more.

[OP No.10972169]

leftover timmy chans wangs and rice, not worth an image bump

[Anonymous No.10972497]

I mixed a spoon of sour cream into my eggs as I was scrambling them. Everything came out very nicely. Fresh tomato.

[OP No.10973588]

a fresh giblet loaf

[Concoction Guy No.10974664]

Looks like meatloaf tonight. Simple, nothing fancy.

Ground beef, about 3 lb, regular 80/20
Breadcrumbs
Milk
Eggs
Worcestershire
Garlic and onion powder
Salt, pepper, dried herbs

Note - The milk and breadcrumbs are a "feel" thing. Add some of each initially. Season however much you like. I was always told to do one egg per pound of beef, so three here. After everything is mixed, add more breadcrumbs and/or milk if necessary. Meatloaf is one of those things that is hard to fuck up. You can add fresh vegetables, mushrooms, any spices you want, season it like crazy, and it will usually come out tasting good.

[Concoction Guy No.10974701]

Mix it all up. You hear a lot to "not overmix" but I'm not looking for a crumbly loaf here. I like the meatloaf real dense. I mix the everloving Christ out of it. The breadcrumbs and milk will ensure tenderness. I always turn it out onto a sheet pan rather than using a loaf pan, but you can do either. I made two because my wife likes a sweet glaze over the top whereas I prefer cheese or gravy. More on those later. Two smaller loaves also will cook quicker. Into the oven at 350 for an hour.

[Concoction Guy No.10974947]

I made a glaze of ketchup, brown sugar, and worcestershire for one of them. On the other I put some "sharper than sharp" cheese I found, which tastes pretty similar to American. Back in the oven for 20 or so.

[Concoction Guy No.10974952]

End result. Tons of leftovers. Basic meatloaf.

[Anonymous No.10974987]

>>10952844
It’s actually how they ripen. Store bought tomatoes are ripened off the vine, where home grown ripen on the vine in the sun. Makes a much sweeter tomato.

[Anonymous No.10975631]

>>10974947
>>10974952
do americans really do this

[Anonymous No.10976083]

hi patti :)

[Anonymous No.10976207]

>>10972497
I did this again today but fried the eggs over medium. I didn't feel the need to post it. Tomatoes in peace.

[Anonymous No.10976625]

How was the cat?

[Anonymous No.10976638]

>>10937274
Are you gonna eat that cat, or can I?

[Anonymous No.10976852]

>>10937614
hamm on brother