Foodhu’s

[Anonymous No.11014885]

What are you cooking for today, Saturday, and Sunday, /ck/?

[Anonymous No.11014908]

Made mini french toast wrapped in bacon.

[Anonymous No.11015264]

This touhou got stuck in my late night mämmi!

[Anonymous No.11015280]

For breakfast, I cooked banana bread pudding.
I made a mushroom pizza with homemade dough and homemade sauce for lunch.
I cooked a quick-style curried fishcake stirfry for dinner and had it with leftover bittermelon in egg curry and leftover sticky rice, both reheated in the nukebox. Had a pair of prickly pears as a snack.

Tomorrow, there will be no cooking. Gonna have cereal and milk at breakfast, leftover pork-stuffed cabbage with mashed potatoes and gravy for lunch and leftover eggplant parm for dinner.

[Anonymous No.11015303]

>>11014885
I just made some corn & goat cheese soup. On the side I had some homemade venison sausage cut into chunks and sauteed in bacon dripping with shallots, shitakes, and green chilis. Nice glass of water on the side.

Tomorrow I'm going to be making Frikadeller, brown gravy, and boiled potatoes. The gravy is going to be the most time consuming part by far.

[Anonymous No.11015849]

>>11014885
Hamburgers.

[Anonymous No.11017079]

>>11014908
Sounds nice. I myself am planning on making rice with pork tenderloin tomorrow

[Anonymous No.11017580]

What a treat!

[Anonymous No.11017773]

>>11017580
Where're the eggs?

[Anonymous No.11018270]

>>11014885
I'm soon putting the fishe in the smoke.

Pic related is from few weeks back.

[Anonymous No.11018276]

>>11015303
>Tomorrow I'm going to be making Frikadeller, brown gravy, and boiled potatoes. The gravy is going to be the most time consuming part by far.
Take pictures

[Anonymous No.11018289]

>>11017773
>Where's (singular) the eggs (plural)?

[Anonymous No.11019082]

>>11017079
Can I have some?

[Anonymous No.11019087]

Hamburgers yesterday, tacos today, and thawing a pork butt to begin smoking this evening for dinner tomorrow.

[Anonymous No.11019420]

>>11018276
>Take pictures
Can do. Here's the start. Ingredients for the Frikardeller. The meats are pork and veal, 1 lb each.

[Anonymous No.11019425]

>>11019420
Mix the meats by hand in a bowl. Add 2 beaten eggs and grate in the shallots.

These are really just a variant of meatballs with a strange name.

[Anonymous No.11019430]

>>11019425
Mix all that together, then use your wooden spoon or whatever to make a "hole" in the meat roughly 1/4 of a circle. Think of a "pac man" shape. This is going to be an old-fashioned method for measuring out how much flour or breadcrumbs to use.

[Anonymous No.11019436]

>>11015280
>not cooking today
Looks like I lied. A neighbour just gifted me nine tiny red plums which I just blanched, peeled, stoned and pulped on my way to making jam. I might make it tonight to have with toast or scones in the morning or I may do so tomorrow after work, idk.

Pic related is the pulp in a plastic sandwich baggy. The plums were super tiny so despite there being so many of them, there's not even a half pint of pulp.

[Anonymous No.11019438]

>>11019430
Fill the empty "pie slice" hole with flour or breadcrumbs.
The dry seasonings you see are 1 tsp allspice, 2 tsp salt, and some fresh ground black pepper.

[Anonymous No.11019444]

>>11019438
Mix the mixture well, it should be quite sticky. Then put it in the fridge to rest. I'm going to come back to finish cooking these in a few hours.

[Anonymous No.11019448]

>>11019444
While that's resting we can get a head start on the gravy.
The measuring cup contains about 2 cups (500 mL) of good, strong, homemade beef stock. And of course we need a bottle of red wine.

[Anonymous No.11019452]

>>11019420
That bowl reminds me of mother's kitchen back in the 80s.
Did you import it from Scandinavia?

[Anonymous No.11019455]

>>11019448
Slice up the veg. We'll be pureeing it later so don't worry about perfect knife work.

[Anonymous No.11019459]

>>11019455
Saute the veg in a little oil.

>>11019452
Yes, my family is from Denmark and I inherited that bowl.

[Anonymous No.11019461]

>>11019452
I have a bowl like that, but red instead of orange. It's good.

t. swede

[Anonymous No.11019462]

>>11019459
Man, I knew it!
Glad to see you're keeping both the bowl and recipe alive.

[Anonymous No.11019465]

>>11019459
Keep sauteiing the veg until the shallots are translucent and the edges are starting to caramelize. It's not ready quite yet.

[Anonymous No.11019473]

>>11019465
I should have gotten a little more color on the veg, but eh, it will work. Wine in. Pour in the whole bottle.

>>11019461
I have the red bowl too! It's slightly smaller than this one.

[Anonymous No.11019479]

>>11019473
Wine is in. Now adding the beef stock.

This is going to reduce down for quite a while; I'll be back to post updates.

[Anonymous No.11019950]

>>11019479
Good luck

[Anonymous No.11019955]

>>11019479
It's been 2 hours anon are you ok?

[Anonymous No.11019967]

>>11019955
Yep. Gravy is done. It's still about an hour before I'm going to eat so the Frikardeller aren't cooked yet. I'll post all that in about an hour and a half or so.

[Anonymous No.11020085]

>>11019967
Can I have some?

[Anonymous No.11020313]

>>11020085
Sure thing!

Anyway, here's the gravy after reducing. I tasted it and seasoned with salt, pepper, and Worcestershire.

[Anonymous No.11020316]

>>11020313
Gravy goes in the blender with a chunk of butter.

[Anonymous No.11020322]

>>11020313
Looks yumm-
>>11020316
wtf

[Anonymous No.11020323]

>>11020316
Frikardeller going in the pan, cooking in butter.

[Anonymous No.11020328]

>>11014885
I dunno, might go get some rice and eggs or something.

[Anonymous No.11020337]

>>11020323
Pan full.... These are remarkably forgiving about overcrowding in the pan. They're cooked on a medium-low heat.

>>11020322
>wtf
It's all about dat smooth texture, anon. I'd rather use a pacojet....but...well...I don't own one.

[Anonymous No.11020340]

>>11020337
These potatoes went on the heat too. Nothing fancy here, just a little salt and a pinch of sugar--not enough to flavor the potatoes, but enough to stop the potatoes natural flavors osmosis-ing out into the cooking water.

[Anonymous No.11020350]

>>11020340
Nearly done! Keep checking and flipping as needed to make sure they cook evenly.

[Anonymous No.11020360]

>>11020350
Frikardeller done!

Sorry I didn't get a pic of anything plated up, I was damn hungry and didn't have the patience for that.

[Anonymous No.11020764]

>>11020360
>tfw you just realised perkedel, indo meat-and-potato balls/patties,are just horribly mispronounced frikardel
Indos do nearly the same thing... just with the potato and the meat mixed together and the gravy made with ketjap manis and shit like that.

[Anonymous No.11021040]

>>11020764
>perkedel
Sounds pretty good, I'll have to try that sometime.

That recipe I used today is the traditional Danish style but lets be honest here, it's nothing more than a variation on "meatballs". Or you might call it a variation of sausage? You can change it up however you like.

[Anonymous No.11021923]

>>11020360
Did they taste good?

[Anonymous No.11021967]

>>11019459
They still make that model of bowl to this day, tho not in the color of yours: https://www.rostishop.dk/margrethe-skaale

It is named after then Princess Margethe, now Queen, of Denmark.

[Anonymous No.11022884]

>>11021967
That's nice to know

[Anonymous No.11022918]

>>11020360
Looks good, man. Scandinavian food doesn't deserve the bad rep.

>>11020764
I think most nationalities have some variation on the frikadelle. I know that with Reddit existing and all that it's become cringy to reference Hitchhiker's Guide but it does kind of remind me of the Gin&Tonics in that.

[Anonymous No.11022950]

>>11021923
Yeah, they were awesome. Everyone loves 'em.

>>11021967
I knew the name, but I didn't know they were still available. Neat to know. The serving dish they are in for the final pic is another famous pattern.

>>11022918
Eh, I think there is some Scandinavian food that is great, like Frikardeller, but honestly most of it is pretty bland/boring.

[Anonymous No.11023462]

>>11022950
>Scandinavian food that is great
Blatant lies.

[Anonymous No.11023468]

>>11023462
Yet here is a cookalong of some right in your big fat face.

...but yeah, most of it is pretty meh.

[Anonymous No.11023642]

smoked salmon and noodles

[Anonymous No.11025390]

>>11023642
Nice

[Anonymous No.11025643]

Gonna make a sandwich

[Anonymous No.11025696]

>>11025643
Thanks KNN aneki

[Anonymous No.11026405]

>>11025643
Post pictures

[Anonymous No.11026949]

>>11026405
no

[Anonymous No.11027749]

Is Eggs and bread for breakfast enough?

[Anonymous No.11027910]

>>11014885
I made these pork chops and rice yesterday. I seared the chops on a pan first and then baked them in an oven in a casserole for an hour with spices, stock and cream. Very tender meat as a result.
I'm having the rest two of them today.

[Anonymous No.11027983]

>>11027749
No

[Anonymous No.11029613]

>>11027983
Yes

[Anonymous No.11030709]

>>11027910
Looks a bit too well done but yummy

[Anonymous No.11030722]

>>11027910
You baked them for an HOUR? Holy overcooked pork, batman!

10 min would have been more than enough.

[Anonymous No.11030882]

Didn't cook today because I was too tired from work. I had a sandwich for lunch. I'll probably make some pan seared tilapia tomorrow. Being wage slave and living alone makes it hard to cook at times

[Anonymous No.11030933]

Sushi

[Anonymous No.11032020]

>>11030882
lazy cunt

[Anonymous No.11032078]

>>11030722
if you're not a dipshit and throw it in without sauce its delicious and nowhere near dry or overcooked. that's like saying simmering braised pork belly for an hour makes it overcooked

[Anonymous No.11032105]

>>11032078
Do you really expect anything from a thtead full of animefags posting what appears to be literal vomit?

[Anonymous No.11032359]

>>11032020
>Lazy
>Working
I guess you don't know what it is like to work manual labor for 10 hours a day. Must be nice to have your mom bring you tendies whenever you scream for them :^)

[Anonymous No.11032893]

>>11032359
Not that guy, but stop excusing your laziness

[Anonymous No.11032918]

>>11032893
you probably are that guy, and definitely haven't done hard labour before