fml

[Anonymous No.11045949]

lets cook stuff /ck/! patti is def not holding me captive and forcing me to make threads!

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 >>10983141

https://youtu.be/Usth3AZRqDc

[Anonymous No.11045998]

i have several dozen pictures of a stranger's cat on my laptop - that's not weird, right?
have a bump

[Anonymous No.11046033]

>>11045949

Did you get those jalapenos at winco?

[jevin No.11046035]

enjoy your toxoplasmosis and eventual homosexuality freak

[Anonymous No.11046041]

>>11045949
>nothing beats throwing down a sixer of pbr at room temperature over the course of two hours other than having a cat rest it's mangy ass all over the cans first

[OP No.11046080]

>>11045998
m8 i easily have over 1000, we are the perfect type of weird

>>11046033
I go to fiesta or HEB for produce, theses were from fiesta pic related

>>11046041
miss me with that zoomer shit m8

https://youtu.be/kS4dOS7vWLo

[Anonymous No.11047636]

nice

[Anonymous No.11047662]

First throw the cat into some boiling water to loosen the fur and skin

[Anonymous No.11047850]

>>11047662
Well My coffee was so black that it robbed your food for the bike. It was Glorious black on black'er crime.

[Anonymous No.11047890]

>>11045949
Nothing but steers and queers in Texas

[Anonymous No.11047900]

>>11046080
You live near lackland

[Anonymous No.11047921]

>>11045949

Did a skirt steak with chimichurri sauce for lunch.

[OP No.11048854]

had an internet issue last night then just went to sleep srry

gonna try a copycat recipe for pappasitos fajita marinade

[OP No.11049000]

[OP No.11049017]

>>11047900
not sure what that is

>>11047921
looks dank m8, hoping this marinade makes mine pretty decent well see

[OP No.11049042]

going to marinade this around 6 hours

[Anonymous No.11049061]

>>11046035
Fuck off jevin

[Anonymous No.11049067]

>>11047890
Haha it rhymes lol

[Anonymous No.11049071]

10 LIMES?

[Anonymous No.11049074]

>>11049071
Payday

[Anonymous No.11049167]

>>11049074
TEN?

[Anonymous No.11049224]

>>11046041
I just laughed my fucking ass off

[Anonymous No.11050291]

>>11045949
Been trying to cook with pork more. Made Chef John's Irish pork stew. Fucking tasty

[Anonymous No.11050302]

comfy thread OP

[Anonymous No.11050322]

>>11049017
>lackland
he thinks you live near an air force base in San Antonio

[OP No.11050344]

the 'cados were acceptable for 2/$1

[OP No.11050346]

put a finely minced hatch chili also so this is fancy hatch gauc

[OP No.11050356]

making chips and some meaty refried beans

[OP No.11050359]

these beans turning out pretty darn nice desu

[OP No.11050364]

>>11049071
>>11049074
>>11049167
they were 20/$1, only spent 50 cents lol, not trying to waste limes

>>11050291
man hol up, gonna need to look into that when it gets cooler, love some sprouts, looks good m8

>>11050302
:)

[OP No.11050369]

now making the garlic butter wine meat dipping sauce shit because i needs it to be a legit experiience

[OP No.11050384]

freezin

https://youtu.be/xvZeYDBY4fwg this leftover butter log for later

[OP No.11050402]

[OP No.11050489]

[OP No.11050492]

makin the neighbors nervous :^)

[Anonymous No.11050504]

>>11050492
Why ya cookin outside, OP?

[OP No.11050705]

>>11050504
didnt really want to smog my apt out

[OP No.11050717]

[OP No.11050730]

[OP No.11050733]

was pretty good would use a nicer cut of meat next time

[OP No.11050738]

for dessert, Tour de Ghetto

[Anonymous No.11051051]

>>11050733
>>11050738
looks like a fine meal
next time try heating the cupcake a little and serve the ice cream on top so it gets soft and slightly melty

[Anonymous No.11052336]

>>11050291
Looks tasty af

[Anonymous No.11052349]

why are catfags such dirts?

[Anonymous No.11053307]

>>11050346
> hatch peppers

One of the few things I miss about living in Texas tbqh

[Anonymous No.11053754]

>>11052349
kys m8 :^)

[Anonymous No.11053772]

>>11045949
Keep your gross af road-disease-tainted license plates off the counter.

[Anonymous No.11054035]

>>11047921
Looks beautiful.

[Anonymous No.11054044]

>>11050733
Mine's not gonna be as fancy, but I'm making tacos later this week. Shit is so cash.

[Anonymous No.11054416]

>>11050717
>>11050733
Looks good OP

I made spicy peppers, onions, garlic, tomato, and prosciutto carbonara with a side of flank steak

[Anonymous No.11054421]

>>11054416
Also I got a wild Tigger, he's new

[Anonymous No.11055185]

>>11054421
Cutey

[Anonymous No.11055420]

>>11050717
Noice

[Anonymous No.11055526]

feel like I've got the dal almost perfected, almost.
added cauliflower beans and broc, as well as usual spinach.
absolutely no afterburn (farts) and it deeply amuses me
how the indians are so asleep on the recipe

[Anonymous No.11055615]

>>11050733
Looks great. Thanks for posting these OP

[Anonymous No.11057829]

>>11055526
never had this but looks good

[OP No.11058107]

sorry yall been busy will cook when i get off if threads still up, all my phone IPs keep coming up as banned

[Anonymous No.11058140]

>>11045949
These threads are unironically awful. I'd rather the catalog be entirely full of sips threads than this garbage.

[Anonymous No.11058235]

>>11058140
thanks, you too

[Anonymous No.11058772]

>>11058107
bumping for OC. also sage

[Anonymous No.11058791]

>>11045949
Something I made a long time ago

[Anonymous No.11059321]

I used a bit too much queso, but this is a nacho burger

[Anonymous No.11059343]

>>11059321
toast the buns with a thin layer of mayo, then ingredients from bottom to top
>bun
>2-3 flour tortilla chips
>small amount of cheese
>burger
>small amount of cheese
>pico de gallo
>2-3 flour tortilla chips
>cheese
>bun
I used too much cheese this time, I'm normally more conservative with it. Guess I was just really hungry, I know it's sloppy.

[Anonymous No.11059354]

>>11059343
>>11059321
Nacho burger was a couple days ago (had it two days in a row), breakfast was just now.

[Anonymous No.11059369]

I'm gonna miss these tomatoes so damn much when they're done this year

[Anonymous No.11059621]

>>11059343
Actually looks pretty good
>>11059354
Eggs a little over done for me

[Anonymous No.11059679]

please send help i don't know what i'm doing. camembert, slices of garlic, fresh rosemary

>>11059621
Yeah, I'll admit they are overdone, just how I like em sometimes. I like eggs many different ways.

[Anonymous No.11059685]

>>11059679
whoops forgot pic. this cheese has some stank to it. the rind is super earthy. it tastes like something i didn't expect, broccoli. it has made my fridge and kitchen stink for the past few days.

[Anonymous No.11059686]

>>11059679
Camembert is an awfully delicate flavor to pair with garlic

[Anonymous No.11059699]

>pass out hard after working new job
>wake up realizing I haven’t eaten in almost 24h
>picky cousin is crashing at my place
>crumble spicy sausage in pan w/ rosemary, thyme, oregano, s&p, garlic powder
>dice onion and tomato, slice white mushrooms
>into the fire you go
>boil up some farfalle
>jarred(!!) alfredo w/ shredded gruyere

So fucking tasty. So fucking hungry. I wanted to just dump the sausage and a bunch of veggies over rice but picky cousin hates veggies

[Anonymous No.11059736]

>>11059686
I used maybe half a clove of garlic.

[Anonymous No.11059779]

>>11059736
ended up having some peach preserves with it. is good.

[Anonymous No.11060912]

>>11050402

Doc's getting way too cute.

[Anonymous No.11060979]

>>11045949
"Reddit the post", the series.
fuck why wont you go away and take your stupid ass car with you?
cat shits in box, cat gets shit on feet, cats all over your counters, shits all over your food. save time and eat it directly from the cats ass you fuckin shit fer brains simpleton

[Anonymous No.11061009]

>>11060979
What threads do you enjoy browsing?

[Anonymous No.11061031]

>>11061009
i have a disdain for serialized posting. no one gives a fuck about your post fucking history on an anonymous board you cunt. same shit day in day out, nothing new. hey look at me and my cat and watch me take pictures of alcohol-fueled food atrocities. fuck off.
now if the goal is to watch OP slowly die a very early death from heart disease, HBP, high cholesterol or arterial blockage then maybe my outlook can change.

[Anonymous No.11061037]

>>11045949
OP, I love you, your food, your threads and your kittehs.

Plz never stop.

[Anonymous No.11061042]

>>11061031
>he hasn't figured out how to set filters
Retard.

[Anonymous No.11061044]

>>11061037
vomit
reddit spacing, the need to support internet strangers, the need for sharing feelings, please go back. are you sad you cant give 4chan money for his post like the rest of you reddit filth?

[Anonymous No.11061052]

>>11061031
its just one thread, faggot

if you don't like it, go to another or make one to your liking

tired of bitter, sad, lonely fucks like you driving out OC producers like pic related.

[Anonymous No.11061066]

>>11061031
It's a small board, retard.
Cat or not, many of us would soon come to recognise someone who routinely contributed real content, unlike you, by his kitchen or his plates or his NIN Kitchenaid.
Stop shitting up actual cooking threads with your bitching.

>>11045949
I had a little ground beef that needed used by today but I didn't feel like making a spagbol or whatever with it. Bough a porkbellyroast and cut it into smaller parts. I figure the beef can impart a little flavour into the eventual gravy.

[Anonymous No.11061069]

>>11061066
Browned both meats and and threw some vegetables and white wine in. Now it simmers

[Anonymous No.11061121]

>>11061031
Have you not looked at this board? It's not exactly an oasis of people cooking... OP is not the problem sips, vegans, and chain shills are.

[Anonymous No.11061491]

>>11061069
It's alright.
I gave the meat a few minutes under the broiler at the end.

[Anonymous No.11061513]

Is there ever a thing as too much meat?

[Anonymous No.11061520]

>>11045949
What's the pineapple juice for?

[Anonymous No.11061841]

>>11061031
Fucking brainlet

[Anonymous No.11062040]

Roasted tilapia on a bed of roasted potatoes and cherry tomatoes. Topped with parmiggiano reganno.

Was gud

[Anonymous No.11062050]

>>11062040
Plated.

Please comment

[Anonymous No.11062058]

>>11062050
Forgot pic

[Anonymous No.11062092]

>>11062058
Not a big fan of cheese with fish myself but it looks decent. How did the fish turn out?

[Anonymous No.11062221]

>>11061042
maybe the hate fuels me
>>11061052
no its the same thread 6 days a week, only when OP is in the ER for a quick angioplasty does he not shitpost
>>11061121
>>11061069
board is food and cooking, whats wrong with the board? seems you're the problem tbqfhfam esp since youre boiling pork belly instead of making twice cook pork
>>11061841
salient and succinct? touche.

[Anonymous No.11062261]

>>11062092
Good. I was worried it was going to be dry after I broiled to try and melt the cheese more. Ended up not waiting for the cheese to melt all of the way to prevent that. Good decision

[Anonymous No.11062472]

>>11062221
>boiling
You're not really making yourself look any smarter

>>11062261
Glad to hear it. I did ask because I was wondering about overcooking. I don't really ever have tilapia so I don't know how easy it is to screw up.

[Anonymous No.11063020]

>>11062221
>This much autism in one post
H-holy

[Anonymous No.11063056]

>>11061513
Need a followup on this, anon.

[Anonymous No.11063189]

>>11061513
>pork wrapped pork stuffed with tonsil stones

[Anonymous No.11064132]

>>11063020
I CANT EVEN BECAUSE I HAVE NO WORDS

[Anonymous No.11064233]

I appreciate your hard work for this board OP but I still think you're a huge faggot.

[Anonymous No.11064781]

Oyakodon. Really wish it was easier to find these in restaurants here in the US.

[Anonymous No.11064801]

>>11062221
Jesus dude kys and i actually mean it this time.

[Anonymous No.11064829]

>>11063056
Gotcha senpai

[Anonymous No.11064838]

>>11061031
>getting this worked up over people posting pics of them cooking food
He's not even tripfagging or namefagging ffs

[Anonymous No.11064847]

Cross section

[Anonymous No.11064870]

>>11050717
Good job on the meat.

[Anonymous No.11064881]

>>11064847

this looks so good man, congrats. is that duck in the inside? got a recipe?

[Anonymous No.11064892]

>>11064847
>>11064829
>>11061513

sweet jesus is there a recipe

[Anonymous No.11064896]

>>11062058
Needs some green to help it "pop" more. Maybe some chives or parsely on the fish.

[Anonymous No.11064985]

>>11064892
I just used the beef wellington recipe with pork tenderloin instead of beef since i'm eastern yuropoor and beef is expensive.

[Anonymous No.11065017]

>>11055526
recipe?

[Anonymous No.11065036]

>>11064985

looked dope man, really nice job

[Anonymous No.11065220]

>>11064847
That doesn't look very good desu

[Anonymous No.11065521]

fuck the sippers
good thread, but my favourite thread is when everyone banters like they're a michelin chef

[Anonymous No.11065703]

Made a simple calzone, turned out well.

[Anonymous No.11065709]

>>11065703
people always ask for a crust shot. Nice and crispy, as usual, as I always like it. Same dough I use for my pizza.

[Anonymous No.11065741]

>>11065521
Michelin have chefs?

[Anonymous No.11065786]

>>11065709
looks great, nice choice of fillings too

[OP No.11065966]

>>11051051
thx m8, it was warmed up m8 i promise lol

>>11053307
theyre pretty good, i plan to try and take advantage this season, gonna try pickling some too

>>11053772
where do you keep old license plates?

>>11054044
i really like gringo taco nights, not authentic but shits good

>>11054416
looks dank as fuck, im bout to make some pasta i been had a craving

>>11054421
i here the orange ones are crazy lol

>>11055420
>>11055615
>>11061037
>>11064870
:)

>>11055526
not sure if i tried this love some indian tho

>>11059321
>>11059343
id rek this bro, looks like a sloppy somabich but tasty

>>11059354
looks good, fine 'mato you got there

>>11059699
gl with the new job m8

>>11060912
lol she can be cute when she wants but shes a giant asshole lol

>>11060979
I dont even own a car m8

>>11061031
Make sure to Like and hit that Subscribe button!

>>11061491
looks good, i got a piece of pork belly in the freezer im thinking something asian but not decided yet

>>11061520
Was part of the fajita marinade from a recipe i wanted to try, was pretty good desu

>>11061513
>>11064847
>>11064829
hot damn m80

>>11062058
never had cheese on fish except for McFish, looks good tho

>>11062221
wew lad

>>11064233
thx!

https://youtu.be/X3_qUDwF-Ns

[Anonymous No.11065980]

>>11053772
I throw them away

[OP No.11066019]

gonna whip up some cajun chicken pasta

[OP No.11066038]

pretty easy stuff, gonna let the chicken marinate like 20 minutes

https://youtu.be/EGOXmjCC0j0

[Anonymous No.11066044]

>>11064896
Yeah I was thinking the same thing, white cheese on white fish kinda made it look like boiled chicken.

[Anonymous No.11066049]

Gonna make that food wishes irish pork stew in a few days. Thanks to the anon itt who mentioned it.

[Anonymous No.11066052]

>>11066049
made the post because I'll post the finished product and forgot to say that

[OP No.11066145]

[OP No.11066147]

Thicken it up a bit anxious as some parm

[OP No.11066149]

>>11066147
Lol auto correct is a cunt

[Anonymous No.11066153]

>>11066149
Looks delicious my friend.

What is the sauce made of, bacon and chicken fat drippings plus the cream and cheese?

[None !igsbSOyBOY No.11066237]

>>11066149
Damn that looks good.

[Anonymous No.11067551]

>>11066149
link to recipe

[Anonymous No.11067595]

Smokin' these meats

[Anonymous No.11067606]

>>11067595
The meats

[Anonymous No.11067613]

>>11067606
And of course a beer to beat the heat.
These threads are fun.

[Anonymous No.11067915]

Can you guys suggest some basic hot sauce recipes? My wife asked for chicken and waffles for her birthday and I want to try to make a hot sauce to have on the side. I don't wanna blow her head off with heat, so I'm thinking something a little sweet and spicy.

[Anonymous No.11067979]

>>11067915
I like to roast hot peppers, garlic and onions, mash them, boil with some water, vinegar, salt, spices and sugar, strain it and bottle it. You could also go the fermented route but I'm too impatient for that

[Anonymous No.11067994]

>>11067613
>chocolate beer
>just like my chocolate milk

[Anonymous No.11068016]

>>11067994
I enjoy variety, standard imperial stouts and lagers get boring after a while so it's nice to buy something that accentuates different flavors. The one in my pic tastes more like coffee and dark chocolate. You should try things instead of letting /ck/ tell you what to think.

[Anonymous No.11068026]

>>11067613
You're supposed to have pizza with that book.
Keep us updated about thos' meats, though, Mark.

[Anonymous No.11068043]

>>11068026
I didn't end up taking a picture but the finished product tasted really good. I pulled all the meat off to make pulled chicken sandwiches. I was debating using BBQ but decided against it and am glad I did. Only complaint would be that the skin didn't crisp up enough but that's do to my grill not getting as hot as it needed to be. I think I might do some ribs in the near future. I made a cook a long thread for them last week and they turned out delicious.

[Anonymous No.11068046]

>>11068043
Nice, man. Yeah, you don't need to use a bunch of sauce on good meat.

[Anonymous No.11068054]

>>11064985
link to beef wellington recipe?

[Anonymous No.11068064]

>>11068046
Especially chicken thighs. Sauces would just mask their natural juiciness.

[Anonymous No.11068083]

>>11067979
That sounds like a good idea. I'm thinking I'd puree rather than strain, for thickness. I'd probably just do jalapeños for heat.

[Anonymous No.11068094]

>>11068054
https://www.google.ro/amp/s/www.gordonramsay.com/gr/recipes/beef-wellington/amp

I skipped the sauce, used champignon mushrooms and sunflower oil for searing.
I also added minced dried apple slices to the filling and sage.

[Anonymous No.11068112]

>>11068094
thanks

[Anonymous No.11068142]

>>11068083
You can thicken it with cornstarch slurry if you want it more consistant.

[Anonymous No.11068513]

>>11049071
>>11049074
>>11049167
10 limes is nothing for OP.
Enjoy one of my rarest Pattis.

[Anonymous No.11068563]

>>11045949
If you're going to cook the steak why not cook the cat too? Wouldn't you like twice as much meat to eat?

[Anonymous No.11068822]

>>11067994
I guess this moron's never heard of a stout

[Anonymous No.11068923]

>>11061031
>being this assblasted about people cooking on /ck/.
I can't tell if bait or not.

[Anonymous No.11069200]

>tfw wanted to try cooking mapo tofu
>been lazy as fuck this week
I need to get of my ass someday

[Anonymous No.11069245]

>>11068822

[Anonymous No.11069260]

>>11067994
Founders stout is delicious you absolute faggot. You don't even know what a stout is do you?

[Anonymous No.11069262]

>>11069260

[Anonymous No.11069267]

>>11069262
You have to be 18 to post here

[Anonymous No.11069271]

>>11069267

[Anonymous No.11069280]

>>11069271
Gotta be 18 to post here kiddo

[Anonymous No.11070064]

>>11067606
What dis is be?

[Anonymous No.11070085]

>>11070064
Chicken thighs

[Anonymous No.11070805]

Haven't had a pigsheart in forever.
I don't think they were three dollars each last time. Hrm!

[Anonymous No.11070810]

>>11070805
I eventually decided I didn't need the bacon.
Heart is cut open and cleaned under the cold tap. Pull all the coagulates out of there.
Then stuff with parsley and garlic. A little salt and pepper as well.

[Anonymous No.11070818]

>>11070810
I know some of you are thinking I should have trimmed the large arteries, chordae tendiniae etc. but I always just left them on and ate around them. I guess if I were cooking for someone else I'd trim.
I haven't trussed anything in a while and I may have slightly overstuffed, so the trussing isn't as pretty as it could be either.

[Anonymous No.11070823]

>>11070818
Browning in the pot.

[Anonymous No.11070829]

>>11070823
And simmering with a little bit of white wine, a small onion, and a couple bayleaves. I should buy the expensive ones next time, by the way. There's no taste in the cheap leaves at all.

It will be a while before I have the results.

[Anonymous No.11070857]

Some thin cheap steak that was on sale with portabella shrooms, rice and mushroom sauce. Was really good except the steak was a terrible cut. Also sauce was kinda thin.

[Anonymous No.11070894]

>>11070857
You're better off stewing those shitty cuts, man.
Cheap cuts just don't work for steak.

[Anonymous No.11070907]

>>11070829
It's looking a little pale now that it's simmered for a while. It'll still be great but I should have browned it harder. I make that mistake a lot, to be honest.
The real star of the show is the gravy anyway

[Anonymous No.11071244]

>>11070829
>>11070907
Soon.

[Anonymous No.11071338]

>>11071244
Gravy time

[Anonymous No.11071347]

>>11071338
The sliced heart. When I started I was planning on being a frugal lad and only making dinner for two days from one heart, but now I'm not so sure.

[Anonymous No.11071357]

>>11071347
It's delicious. And probably a good place to start if you're new to organ meats.
Heart is muscle tissue after all, although it's a different type of muscle from the rest of the body

[Anonymous No.11073290]

>>11065709
didn't know you had children. did you make one for yourself?

[Anonymous No.11073963]

>>11071357
Looks great. Nice work, I'd eat it in a heartbeat (lol) and have a second plate.

[Anonymous No.11074013]

>>11073963

[Anonymous No.11074016]

Pls pray for me and my kitter, OP.


Today I found out fleas can lay dormant for up to two years, Last year I bought my first house and stupidly didn't have it bug bombed or anything. Found flea bites on my inside cat and brought her to the vet today. They tried to give her an updated rabies shot and they poked me with the syringe, The vets receptionist called 911 even though I insisted she didn't because humans aren't supposed to get this type of vaccine, Just horses cats and dogs.

The police came too and "highly suggested I got to the hospital with the ambulance". The guy finally talked me into it and I went. Vet held my kitter for me for free and when I got out of the hospital I ubered back over there. They prescribed my cat "Revolution" and some type of pill for the cats itching, Also some spray to spray my furniture.

I sprayed my furniture but didn't read the directions, Apparently It's deadly to cats when It's not dry so I quickly packed my kitter and am illegally harboring her in a hotel that doesn't allow pets.

Been a long fucking day, An pet rabies shots hurt in humans FYI. My arm is sore as fuck and It makes you dizzy too.

The vet doctor didn't bill me, Which was the good news. She felt bad she caused me so much bullshit I guess

[Anonymous No.11074025]

>>11074016
Where do you live?!

[Anonymous No.11074032]

>>11074025
Maine

[Anonymous No.11074060]

>>11046041
fucking kek

[Anonymous No.11074082]

>>11061031

[Anonymous No.11074099]

>>11074013
I don't even understand this meme.

[Anonymous No.11074119]

>>11074016
I suspect you will both be fine. My wife and I went through the flea nightmare back in 2011, even though neither of our cats had ever been outside. The little fuckers can grab onto a pant leg and come in that way. We tried the bombs and collars, neither of which did diddly shit. The vet suggested Program, which is a shot they get every six months. It stops the fleas from developing the mandible/part/whatever that allows them to chew their way out of the eggs. Absolute godsend. It's about $90 per year per cat, but absolutely worth it. Stops the cocksuckers flat.

[Anonymous No.11074136]

>>11074119
I'll check out program. Thanks a lot


Yea that's how I suspect the fleas got in, I live in a rural area and I cut 4 acres every week. They probably came in on my clothes after cutting the grass, Because the previous owner didn't seem to have any pets when I looked at the house before buying it.

[Anonymous No.11074159]

>>11074136
Yeah, I suspect that'll do it. Get the shot, then have the vet do one of those pills that kills all living fleas on the cat within an hour or so, can't remember the name of it. That method was night and day for us. They haven't been back since. Good luck.

[Anonymous No.11074188]

>>11074159
Thanks again sir/mam

[Anonymous No.11074231]

>>11074188
No problem. Side note, what part of Maine do you live in? About fifteen years ago I went camping near Acadia and it was absolutely beautiful. Would love to go back. Plus the seafood. A waitress in some old diner said that if you threw a book over Stephen King's fence (I was a huge fan) he'd sign it and throw it back. I loved my books too much to test it.

[Anonymous No.11074234]

>>11074231
Trenton, It's in Hancock County.

Literally only about 2k people in the entire town

[OP No.11075129]

alright gonna clean the fridge out a bit and make some nachos i hope, we impovisin'

[OP No.11075135]

makin some beans with bacon garlic poblano and a random scallion with some mexican spices and a bit of lard and water, ill just cook this and add water till it is the bean sludge i want i guess, no fucks

[Anonymous No.11075166]

>>11074234
Oh wow, pretty close to Bar Harbor. Probably the most "touristy" place I visited in Maine. I grew up in VT in a small town, had about 3k people.

[Anonymous No.11075169]

>>11075135
I like to cook beans and lentils down a lot, I like that sludge consistency too. Lard takes to beans so good.

[OP No.11075229]

>>11075169
beansludge masterrace

[OP No.11075263]

so this is a slab of pulled pork carnitas ive had in the freezer for at least a year, steamed it in the oven and it smells nice, gonna spread it out and crisp it under the broiler

i will probably be fine

https://youtu.be/3NtECMNLiBw

[Concoction Guy No.11075336]

>>11075229
You've inspired me.

2 lb black beans, not soaked
Bay leaves
Garlic powder
A quart of leftover homemade chicken stock
Water
Some chorizo, maybe half a pound

I read somewhere that not soaking the beans will make them better. Apparently only works with black beans. Will post results later.

[OP No.11075350]

1st time makin queso pretty much nailed it pls no bully

[OP No.11075361]

i was really going for a big slop a shit nachos and i aint disappointed

[OP No.11075368]

we call this the patti master priviledge OHH YEAH BROTHER

[Concoction Guy No.11075375]

>>11075350
>>11075361
>>11075368
Looks great. I'd be all over it.

[OP No.11075376]

>>11075336
monitoring btw, I aint made a proper batch of beans in a good while, u using spanish or mex chorizo

[Concoction Guy No.11075381]

>>11075376
Shit, I always get the terminology confused. I used whichever one is wet, not the dried type you can slice like salami. Never tried the latter. Never seen it for sale near me.

[Anonymous No.11076977]

>>11075375
Cutey

[Anonymous No.11077012]

>>11075381
The wet one is Mexican.

[Anonymous No.11077046]

>>11045949
Reminds me of my cat

[Anonymous No.11077105]

>>11077046
9/10 cat

[Anonymous No.11077140]

>>11077105

[Anonymous No.11077164]

>>11077046
That is a good meow meow. More pictures please.

[Anonymous No.11077171]

>>11077140
More pictures of your hexagonal headed cat please.

[Concoction Guy No.11077185]

End result. Real creamy, broken down a good bit. Chorizo basically melted into the beans.

>>11076977
>no one ever notices there are two cats in the picture
Jasper gets no love. :(

[Concoction Guy No.11077273]

Quick stir fry, or as close to one as I can come with a glass range and no wok.

[Anonymous No.11077287]

>>11045949
>fellow texan
>drinking pbr
>not shiner
get the fuck off my board

[Anonymous No.11077293]

>>11077287
I want to get the fuck out of maryland. I've been thinking about Texas. Is it a nice enough place?

[Concoction Guy No.11077304]

Not too bad. Cheap.

[Anonymous No.11077307]

>>11077293
it's comfy, there's lots of tasty state-made food and alcohol, the bbq's top-tier and the folks are usually nice depending on what city you're in, but it's a big fucking state - be prepared to drive anywhere beyond your mailbox.

[Anonymous No.11077315]

>>11045949
>fiesta
houstonfag detected

[Anonymous No.11077319]

>>11077293
no state tax. just stay far away from every big city. Dallas, Austin, Houston are AIDS. downtown FT Worth is suprisingly ok though. its cleaner than Dallas. living in a small town and owning some kind of property to shoot hogs would be nice.

[Anonymous No.11077330]

>>11077315
thats all over Texas, nigger.

[Anonymous No.11077337]

>>11077304
Are you the guy with the massive jug of Yamada-san sauce or whatever it's called?

[Anonymous No.11077360]

>>11077164
>>11077171

[Anonymous No.11077367]

>>11077360

[Anonymous No.11077372]

>>11077293
good food
hot women
2 seasons; summer and august. summer is hot, august is hot as ballz

[Anonymous No.11077373]

>>11077367

[Anonymous No.11077378]

>>11077373

[Anonymous No.11077384]

>>11077330
houston is the only place that matters in texas

[Concoction Guy No.11077426]

>>11077337
Mr. Yoshida, yep, that's me. Actually just tonight finally finished one of the jugs. Still have several in the cabinet.

[Anonymous No.11077432]

>>11077367
fucking lewd

[Anonymous No.11077440]

>>11077360
>>11077367
>>11077373
I want to rub those paws

[Anonymous No.11077453]

>>11077426
>several more
Wew. That was a big jug... good luck I guess.

[Anonymous No.11077455]

>>11077440

[Anonymous No.11077468]

>>11077455
Is your kitter aware its tootsies are being whored out over the internet by someone it loves and trusts?

[Anonymous No.11077476]

>>11054416
God damn that looks good

[Anonymous No.11077490]

>>11077468
I just joked that she was upset and that the pictures were supposed to be private.

[Concoction Guy No.11077525]

>>11077453
Yeah. My mother sent a shitload of it.

[Anonymous No.11077693]

>>11077490
Leggy

[Anonymous No.11077740]

>>11077693

[Anonymous No.11079173]

golden CURRY bar bois

[Anonymous No.11079191]

>>11077046
>>11077140
Why won't my little shithead stay still for pictures like that

[Anonymous No.11079196]

>>11045949
that cat is not in a sanitary position and you teach it bad habits
you are a terrible pet owner and i bet id hate your cats mannerisms

[Anonymous No.11079197]

>>11077426
That shit tastes like licorice

[Anonymous No.11079229]

>>11045949
>letting your cat up on the counter
are you fucking retarded?
you know it has feces and all kinds of shit on its feet and tail right?

[Anonymous No.11080137]

>>11077293
Go for the upper midwest. Iowa to Idaho [Fuck Minnesota] is good people, cheap land, and great climate.

[Anonymous No.11081328]

[Anonymous No.11081337]

>>11081328

[Anonymous No.11081342]

>>11081337

[Anonymous No.11081350]

>>11081342

[Anonymous No.11081355]

>>11081350
Wrap in the sausage. Coat with panko.

[Anonymous No.11081363]

>>11081355
Deep fry

[Anonymous No.11081371]

>>11081363
Open a beer while you wait.

[Anonymous No.11081379]

>>11081371

[Anonymous No.11081383]

>>11081379
WA LA

[Anonymous No.11081659]

I made some butter today

[Anonymous No.11081887]

>>11081383
These tasted really good. I wish I could have got the sausage layer thinner though.

[Anonymous No.11081974]

>>11081659
I've done that with cream from a local dairy by using my kitchenaid with the paddle and I liked it. I didn't culture the cream first which I want to try, but I keep putting off ordering the bacteria.

[Anonymous No.11081979]

Chicken cordon bleu with mashed potatoes

[Anonymous No.11081989]

>>11081979
Bacon wrapped chicken breast

[Anonymous No.11082023]

>>11081974
I just used some store bought heavy cream with a water bottle. I'm starting to enjoy cooking/baking stuff haha

[Anonymous No.11083497]

>>11064781
Nice going, I'm wanting to try that myself pretty soon. Bit of a rarity here too, possibly in part because of the preparation of the egg? (generally still just slightly runny I believe)

[Anonymous No.11083527]

>>11059369
these look delicious what spices are going on here?

[Anonymous No.11083626]

>>11061052
food looks like utter shit but i love the crockery

[Anonymous No.11084571]

It's winter so I made soup

[Anonymous No.11084578]

>>11084571
Everything on track, simmer all for 40 mins or so

[Anonymous No.11084579]

>>11084571
>>11084578
Nice.
I'm planning to make some soup tomorrow or the day after. Thawing a piece of porkbelly now and I guess I'll get some carrots and a cabbage.

[Anonymous No.11084582]

>>11084578
Pass the soup and mount with butter (monter au beurre for the traditionalists) for that sweet velvet mouthfeel and creamy flavour

>>11084579
Cabbage soup is always enjoyed

[Anonymous No.11084592]

>>11084582
Serve with the artichoke leaves, asparagus and hollandaise as some sort of heathen crudité/side dish. If you're sensible unlike me then you will take better care of your artichokes

[OP No.11084707]

>>11084592
that looks gnarly, cant wait for it to get cold here imma make some comfy ass stuff

had leftovers for dinner so im gonna whip up a fancy pants dessert, funnel cake and imma try making whipped cream with some leftover heavy cream

[Anonymous No.11084757]

>>11084707
post results, there's something special about homemade dessert

[OP No.11084771]

dont have a piping bag or anything so did this

[OP No.11084774]

>>11084757
was good but i now have the beetus

[Anonymous No.11084781]

>>11084771
>>11084774
you can cut the corner from a ziploc bag to create a makeshift piping bag

looks tasty anon

[Anonymous No.11085644]

Second attempt at smoked chicken.

[Anonymous No.11087577]

>>11085644
Looks dank

[OP No.11088603]

>>11084781
yeah i dont have any ziplock bags right now got a lot of water bottles, might try doing churros this way later but ya it was pretty good couldnt finish it tho lol needed some fruit or something

[Anonymous No.11088618]

>>11087577
Thanks.

[Anonymous No.11089598]

>>11084774
OP, the Luthers gave you that beetus a long time ago.

[Anonymous No.11089985]

>>11084592
do want

[Concoction Guy No.11090376]

Wow, lots of the stuff ITT is looking great. You guys are making me hungry.

Today is my wife's birthday and she found a recipe for banana cake that's supposed to be pretty good. Hopefully she'll like it, I don't do many cakes. Got the ingredients laid out.

1 1/3 C mashed bananas (~2 bananas)
2 1/2 T lemon juice, divided
1 1/2 C milk
3 C flour
1/2 C brown sugar
1 C white sugar
1/2 T baking soda
1/4 t salt ("pinch")
2/3 C butter (10 T + 2 t, weird measurement)
3 eggs
1 t vanilla extract

Notes - The lemon juice is divided so you can add 1 T to the bananas when you mash them, then add the rest to the milk. I assume this is a quick and dirty substitution for buttermilk.

[Concoction Guy No.11090382]

Mix the butter and both sugars.

[Concoction Guy No.11090391]

Add the eggs, one at a time until incorporated, then the vanilla. Cream this until it's "light and airy" for lack of a better obnoxious phrase. Pic related is about three minutes of mixing. Don't forget to scrape the sides.

[Concoction Guy No.11090399]

In another bowl, mix the flour with the salt and baking powder. Add some of the flour mixture and some of the "buttermilk" to the sugar mixture, going in installments. Only stir until it's just combined. We are treating it like banana bread or muffins rather than a yeast bread, so go easy with the mixing. I added about a third at a time.

[Concoction Guy No.11090407]

After adding all the flour and milk, fold in the bananas. I don't remember where I learned it, but the method I like for folding is to cut down the center with your spatula, then scoop and scrape along the left side. Turn the bowl a quarter turn, repeat. Do this until incorporated. There might be a better method but this way works good. Also great for folding egg white into whatever you're making.

[Concoction Guy No.11090419]

I broke my glass 13x9 a few months ago and never replaced it, so we're gonna use the ceramic one. Her mother got us a set of rectangular ceramic baking dishes years ago, this 13x9 being the biggest, and they all came nested together in a backpack of all things. That's how they sold it at the store. I remember thinking what a strange way to package baking dishes. Greased with butter and floured.

[Concoction Guy No.11090422]

Into a preheated 350 degree oven. After you put it in, drop the heat to 300. Recipe called for an hour so I timed it for 40 minutes then I'll check and rotate.

[Concoction Guy No.11090618]

Real dense. Knife came out clean, time to pull it out. Took 65 minutes. Gonna let it cool a few hours then post back ITT for frosting.

[Anonymous No.11091249]

>>11061513

[Concoction Guy No.11091449]

For the frosting (icing? what's the difference?):

8 oz. cream cheese (one brick) room temperature
1/3 C butter (about 5 T) softened
3-3.5 C powdered sugar
Juice of one lemon
Zest of one lemon

Mix the butter with the cream cheese until combined. Add the lemon juice and zest, mix again.

[Concoction Guy No.11091463]

Add in most of the powdered sugar, mix until combined. Start on the lowest speed so you don't dust it everywhere. Keep adding more until it's the consistency you like.

[Concoction Guy No.11091471]

Finished product. I'll post a picture of the crumb shot (lol) later tonight when I cut into it.

[Concoction Guy No.11092550]

She liked it.

[Anonymous No.11092890]

>>11083527
Just freshly cracked black pepper and a bit of kosher salt that was already dissolved by the time I took a picture. Very few tomatoes left sadly :(

[Anonymous No.11094074]

Made chicken tonight

[Anonymous No.11094082]

>>11094074
I had to use elbow and shells for the mac n cheese because I didn't have enough of either one. Carrots, onion, celery that were cooked under the chicken. Baked potato.

[Anonymous No.11094109]

I'm making soup today. I actually couldn't find celeriac anywhere in this shite town so I guess it's cabbage, carrots, and celery.
Boiling the hell out of this fatty piece of pork. I'd rather have used a piece of ribroast for the bones but didn't have one. It'll do I suppose.

>>11094074
>>11094082
That looks delicious, man.

[Anonymous No.11094157]

>>11050291
why do we lie to ourselves that we like Brussels sprouts?
no matter how much you wash them, they'll always taste like Monsanto acid

[OP No.11094299]

>>11077046
>>11077140
top notch kitter m8

>>11071357
id try it but texture looks wild

>>11075375
oi m8 those some dank cats

>>11077287
shiner is overrated, if im gonna spend $10 on a 6er ill get something local from houston

>>11077304
looks good, looks like would be dank with chow mein

>>11077315
:)

>>11079196
patti is a perfect angel and you will never meet her

>>11081383
scotch eggs are really good but a pain in the dork, try dipping your fingers in water when you shape the sausage around it, it helps to mold it better

>>11081979
looks cozy

>>11085644
i want a smoker so bad my mom was just gifted one and she aint bout that smoke life so jelly, looks good

>>11089598
i probs dont have beetus, i actually do a lot of lifting but i am about due another luther

>>11092550
love me some 'nanners sounds really good

>>11094082
yall making me hongry as heck with all this

thread getting close to done just want to thank all posters good thread

[Anonymous No.11094332]

>>11094109
It's coming along nicely. The meat will be devoid of flavour at the end but I guess I'll save it and use it as filler in a stew or something.
The dog is with my brother this week. Otherwise she'd have got it in her kibble as a treat.

[Anonymous No.11094365]

>>11045949
Why are you putting food next to your flea bitten cat???
Do you want to contaminate it with feces and kitten litter and get brain parasites

[Anonymous No.11094368]

>>11094365
I think it's time for you to fuck off.
:)

[Anonymous No.11094372]

>>11094368
enjoy your food poisoning you tard.
Cats should all be fucking destroyed.

[OP No.11094383]

heres some breakfast i made for dinner in the morning, chard'

[Anonymous No.11094399]

>>11092550
looks pretty neat, i love banana bread and cake

[Anonymous No.11094411]

>>11094109
how low is your cooker? the soup looks all but clarified which is bizarre for one with such a huge chunk of fat in it.
was it tasty?

[Anonymous No.11094412]

>>11094372
Not my thread fuckwit.
Now please fuck off.
:)

[Anonymous No.11094424]

>>11094411
The meat is still raw in that pic, mate.
Dinnertime isn't for another two hours.

[Anonymous No.11094460]

>>11094412
it obviously is your thread
your posting style is obvious and you bumping your own filthy cat apologist kys garbage is all what keeps this thread alive
sad attention whore
:)

[OP No.11094610]

>>11094460
it's actually a community thread, I ignore you on purpose because you are boring, I wish others would too, at least try to be original if you want to rumble my jammies

[Anonymous No.11094623]

>>11094460
Well, you're here.
You must like something about it.

[Anonymous No.11094687]

>>11094332
>>11094411
Skimmed a little fat off when I took out the meat. I'll use that for something else eventually.
To answer your question, by the way, it's a pressure cooker so I guess it's sitting a little over 100 degrees C.

[Anonymous No.11094693]

>>11094687

[Anonymous No.11094697]

>>11094693
Into the pot. I will not bother pressurising it.
I am keeping the water level low until it's practically ready. Then I add the water and salt I want.

[Anonymous No.11094732]

>>11046035
I can testify that this is true.

[Anonymous No.11094737]

>>11049061
no u
>>11050344
2 for

[Anonymous No.11094741]

>>11094610
>i ignore you
>as is proven by this post i made about ignoring you

[Anonymous No.11094785]

>>11094697
Since I'm not having it as the first of several courses like I used to with soup I am keeping it pretty thick.
It's delicious, even if I didn't get the porkbones in there that I wanted.

[Anonymous No.11094821]

>>11094785
Is the pork under the celery?

[Anonymous No.11094839]

>>11094821
There's no flavour left in the pork. I put it in a plastic bag, mushed it up, and shoved it in the freezer. It will provide a little filler in a stew or something later, but there's no point in leaving it in the soup

[Anonymous No.11094888]

>>11062261
You can use a blowtorch to melt it.

[Anonymous No.11094905]

about to hit dat oven

[Anonymous No.11094941]

>>11094905
Not today's proudest boner.
I think we need a new thread. Limit is 300, right?

[Concoction Guy No.11094987]

>>11094941
150 for images which we hit, don't know if /ck/ is 300 or 350 for replies.

[Anonymous No.11095741]

>>11094623
He's jealous and projecting for attention. If you keep paying attention to him, he will never leave