Post anything you have fucking cooked lately or are cooking now

[Anonymous No.11355591]

I have some shitty contribootions, but hey, it’s an actual cooking thread.
Let’s post/shit talk/ learn from each other’s mistakes.
I’m making a meat ragu type deal, because I’m trying to use things before they perish (beef) and because struggle meal (pasta/ canned sauce [inb4 “DROPPED because canned sauce])
I added
>chopped garlic
>onion powder (I’m out of onions)
>italian spices (just a huge fucking blend I bought bulk and have a jar of them)
>a little olive oil
>and like 1.3 lbs of ground beef (browned, spices added a little bit before browned)
>salt and pepper

[Anonymous No.11355626]

>>11355591
Jesus fucking Christ, ignore my foot. And the fact that I inherited some Rachel Ray cookwear. I’ve somehow managed to post NIETHER of those things before.
The sauce is a little oily looking, it’s because I left some of the beef fat in.
Yesterday I made a hash/ home fries thing for afternoon breakfast.
With bacon. I made six eggs after this, but I forgot to take pictures. It was going to be breakfast burritos, but decided not to.
>spaghetti sauce is simmering for another two or so hours.
And here’s my mis en place

[Anonymous No.11355635]

>>11355626
Ah, actual mis en place.

[Anonymous No.11355711]

>>11355591
Cuisine my pop made while the misses was gone for the weekend. Yep.
*sip*

[Anonymous No.11355747]

>>11355591
I made some really good meatloaf. The kind that doesn’t use a bread pan. Was pretty excellent.

[Anonymous No.11355779]

>>11355591
Question: Did you drain your meat before you put it in the sauce? Or is that the olive oil creating that little layer on top?

[Anonymous No.11355936]

>>11355779
See
>>11355626

[Anonymous No.11355944]

>>11355591
Can you post more of that ugly dog ?

[Anonymous No.11355953]

>>11355944
Mf, that’s a handsome lil’ duder.

[Anonymous No.11355957]

>>11355936
Ah, my bad.

Here’s a Mexican casserole I made. Super basic taco beef mixed with refried with croissant layer and cheese on top. Toppings added after baking.

[Anonymous No.11355970]

>>11355635
Home fries. They’d been fried in oil for about 15-20 minutes, adding onion about halfway through.
I used paprika, salt, pepper, and garlic powder to season them.
Turned out tight. I finished them in the oven on broil, and it worked well.
Second picture in a second.

[Anonymous No.11355974]

>>11355970
Fucking kill me, I’m so stupid.

[Anonymous No.11355982]

>>11355974
Finished- ish.

[afatoldman No.11356043]

I’m making carne asada nachos this weekend.

[Anonymous No.11356249]

>>11355591
post feet

[Anonymous No.11356666]

>>11355626
>ignore my foot
Too late, it's probably been fapped on by a dozen of the perverts on this board. Nice OC, btw.

[Anonymous No.11356703]

I did a dry run of Prime Rib that I have been tasked with cooking for Xmas dinner. Turned out pretty damn good.

[Anonymous No.11356714]

Rate my curried eggs I made from that webm of that one guy making curried eggs in India or some shit

[Anonymous No.11356717]

>>11356714

7/10. Looks nice. How was it?

[Anonymous No.11356719]

I had a couple mcchickens for lunch.

[Anonymous No.11356738]

>>11356703
How did you season it? I've done them with a rub of olive oil, garlic, rosemary and thyme that came out nice. You definitely hit the sweet spot on your internal temp.

[Anonymous No.11356751]

I haven't taken pictures of anything I've cooked recently and I'm not ashamed to admit I'm just baking a potato and eating fish sticks with some frozen peas.

I feel like hell and I'm not cleaning or cooking. I'm not even supposed to. Here, have some butternut squash I cut up and roasted a week ago.

[Anonymous No.11356767]

Low supplies, so...

> 3 slices of pan cooked ham
> A chopped up jalapenõ cheddar hotdog pan cooked
> Toasted garlic
> A unique mayo I made (Mayonaise, toasted garlic, worschershire sauce, tabasco, a drop of vanilla)
> Some cheese.

[Anonymous No.11356803]

>>11356717
Why the low score, anon?

It was superb. Super easy to make, I love it. I eat with basmati rice topped with some butter and also I throw in some diced boiled potatoes to the curry to stretch the meal out

[Anonymous No.11356971]

Made chili to take to lunch for the week, this is what's left of it.
Started by browning a lb (and some, closest thing to a lb the store had) of stewing beef, lb of pork (loin chops, diced at home), and lb of ground bison. Then sauteed 1/2 a white onion, 1 green bell pepper, and 3 cloves garlic and added a can of diced tomatoes, 8 oz can of tomato sauce, tablespoon of tomato paste, drained can of both light red kidney beans and yellow corn (fuck you, I like it), bottle of Fat Tire, and my chili seasonings (chili powder, cumin, basil, cayenne). All together in a Dutch oven I brought it to a boil then put it in the oven at 375°, turning it off after an hour because it was beginning to stick to the pan. I just let it coast from there in the still hot oven.

[Anonymous No.11356974]

>>11355591

i put pepperoni, roma tomatoes, and basmati rice into my pressure cooker. thats it. it's fucking insanely delicious.

[Anonymous No.11357006]

Some home-made curry chicken

[Anonymous No.11357108]

I didn't actually take a picture of it and I don't know the name of it because I learnt it form my mum but I know it's north African. You fry up cumin seeds in oil then add onion. When the onion is golden add thinly sliced red peppers and garlic. Let that cook for a while then add paprika and tinned tomatoes. After the peppers are much softer, throw that shit in the oven with some eggs cracked in some wells you dug out and let it bake for like 10 minutes. It was the first time I ever made it myself and it turned out super well!!

[Anonymous No.11357116]

>>11356803
7/10 is low? He/she was being generous, egg curry is pretty plain and isn't all that appealing to look at either.

[Anonymous No.11357321]

from the fridge. keep getting cut off from the burners at cooking time, made a quick caesar to start trying my hand at saucier. nobody ate any, jokes on them.

[Anonymous No.11357338]

>>11357006
>>11356803
>>11356703
>>11355747
>>11356971
>>11355591
very nice, good looking. gonna look into curried eggs.

[Anonymous No.11357358]

I don't have a picture but I made chicken pibil last night. PBS cooking show recipe and it was delicious

[Anonymous No.11357370]

>>11355982
Would eat/10

[Anonymous No.11357519]

Stuffing homemade chips and steak

[Anonymous No.11357558]

>>11357006
got a recipe for that anon?

[Anonymous No.11357639]

>>11356703
I want to make prime rib for Christmas dinner, too.
Pic is rump roast with Yukon Gold mashed potatoes. Best gravy I've ever tasted. Yukon golds are so much easier to mash than russets. You don't have to mess with them too much. They're just instantly good.

[Anonymous No.11357651]

Full English minus black pudding because I don't like it.

[Anonymous No.11357654]

Everyone loves a pot of braised short ribs. Like any braised beef, it looks like a big brown pot of shit, but tastes like heaven. The perfect sauce to dip bread into.

[Anonymous No.11357655]

Teriyaki Marinade for my Chicken Thighs.
>3 tbsp Soy Sauce
>3tbsp Mirin
>3 tbsp Sake
>1 tbsp sugar
It's basic. But still good.

[Anonymous No.11357665]

Steak, home fries, and creamed spinach. The steak is a piece of the strip from a porterhouse. It was a big porterhouse. I got 3 meals out of that thing.

[Anonymous No.11357700]

1.5 inch thick ribeye with the biggest cap I've ever seen. Reverse-seared to medium-rare perfection. That cap was incredible. Almost like slow-cooked beef that isn't quite fork-tender yet. Damn I love hyphens

[Anonymous No.11357739]

>>11355626
>Jesus fucking Christ, ignore my foot.
Your face is showing and you're worried about your foot?

[The_Baker pt. II !!VyIROBcMkwf No.11357757]

Ciabattini dinner rolls I started doing for a local Italian place.

Tonight's going to be a tough one. About to head in and, if all goes well, we'll have about 400 loaves of sourdough, 10 loaves of Honey Wheat, 200 ciabattini, and 20 full size ciabatta loaves by the time I finish in 8 hours.

[Anonymous No.11357768]

>>11357519
looks good minus the horse shit and coca cola and heinz ketchup

[Anonymous No.11358823]

We did it, boys. We made an actual OC thread that thrived.

[Anonymous No.11358841]

I recently tried this recipe from the old /ck/ challenges. It took a bit more work than I usually put into my food, but it was worth it.
https://ck.booru.org/index.php?page=post&s=view&id=910

[Anonymous No.11358950]

Eggs Benedict
Standard poached egg, toasted english muffin, parma ham, topped with hollandaise.

I finished with a dash of pepper here, never had it from a professional chef before, but it tasted nice.

[Anonymous No.11358955]

Eggs Benedict
Standard poached egg, toasted english muffin, parma ham, topped with hollandaise.

I finished with a dash of pepper here, never had it from a professional chef before, but it tasted nice.

> now with image

[Anonymous No.11358966]

>>11358955
Fusilli alla carbonara here.
Just a quick mid-week dinner, using what i had available.

Need to work on presentation more, desu.

[Anonymous No.11358979]

>>11358966
Chicken curry.
Didn't look up what rice Asia actually uses for this, I hope they use basmati because that's what I bought.

Again, was pretty tasty, but I leveraged a lot of salt to achieve that.

[Anonymous No.11358987]

>>11357558
https://snapguide.com/guides/make-a-quick-and-easy-homemade-chicken-curry/

[Anonymous No.11359106]

After watching worst chefs in america I found tips on how to make crunchy oven fries.
Made oven fries which took over hour to cook and then for first time made my own breaded chicken strips and blue cheese sauce.
Its one of those foods I never thought was so easy to make because I never bothered to think whenever I saw them at fast food places.

Today making breaded chicken strips and buffalo sauce with lavash

[Anonymous No.11359506]

I made chocolate chip cookies.
They came out of the oven like weird little mutant chocolate chip mini cakes.
After they had cooled down they were more normal. I always try to make cookies that don't crumble unless you crumble them, but are soft in the middle with that golden outside cookie flavor. It's a special kind of balance to let you break it in half without showering crumbs everywhere.

I fed them to my human and they seemed delicious and all seemed well. And then we tasted the outside of the lips and it was like nuclear crack cocaine. I don't know what I did, but my cookies were covered in some kind of strange hyper-savory exterior residue. We devoured the whole batch and sucked it off each other's faces. I'm licking my lips looking for that taste just thinking about it.

[Anonymous No.11359896]

Today I grilled up my marinated short ribs for Galbi and used the extra marinade to cook down some baby bok choy with a little gochujang. (Yes I'm aware it's the wrong cut of short rib for galbi but ya take what ya can get)
It was 7/10 perfect spice level and great flavor but the shortribs needed texture help. Next time I will try sous-vide in marinade for a couple days and then grill. I did that for regular beef ribs once and they turned out 10/10.

[Anonymous No.11359909]

>>11358979
Just found a decent coconut korma chicken crock pot recipe. I've been eating nothing else for 2 weeks now due to how easy it is to cook and how much it makes. However, I'm sure my neighbors are pissed because of the smell.

[Anonymous No.11359921]

tablespoon canola oil, heated in a pan- $0.026 110 kcal
3 eggs, scrambled, cooked in heated oiled pan, seasoned with salt and pepper, returned to scrambling container to cook remaining egg residue- $0.27 210 kcal
1 potato, scrubbed and microwaved. chopped up- $0.16 110 kcal
1 extra large flour tortilla, warmed- $0.20 270 kcal
Autism level- infinite.
minimum shred of cheddar cheese- $0.22 116 kcal
splash of hot sauce- $0.08
Black Coffee $0.05

put everything together into a breakfast burrito. 816 Calories, total price: $1

[Anonymous No.11359930]

>>11359896
In korea the better kalbi houses use that kind of rib instead of the rypical crosscut you see in the US. However they butterfly it so the bone ends up having 2 wings of thin meat hanging off each side. Frankly, I prefer it to crosscut, so you might try butterflying it next time.

[Anonymous No.11359959]

>>11358987
Hey dipshit, the pic of your "homemade curry" is oddly similar to the one on that page.

[Anonymous No.11360102]

>>11359959
That's because it's exactly the one on that page. That's why he posted that page when asked for the recipe. Are you slow?

[Anonymous No.11360289]

>>11355591
post moar doge, you sithlord