fml

[Anonymous No.11360721]

yikes m80s there are not near enuf dickered cooking things on this board, check yo self

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 >>11296801

https://youtu.be/ABXtWqmArUU

[OP No.11360759]

i am still in the process of getting my ducks in order and getting properly saturday dickered so take this rare naughty patti friggin up my clean laundry

[OP No.11360958]

so its about to get cold out and im stoked, gonna spend the next week or so making big batches of cold weather stuff that i can freeze for a cozy easy dinner

tonight will be butter chicken, which i will start by making some garlic ginger paste with this moldy ginger

[OP No.11360966]

someone in the last thread try to throw shade at my shallot game, i call it green onions on tap

[Anonymous No.11360969]

Cringe thread? Cringe thread.

[Anonymous No.11360971]

>>11360721
Serious question, how do you guys drink so much without needing to sleep? I have one beer and I want to nap

[Anonymous No.11360978]

>>11360759
She cute

[Anonymous No.11360979]

>>11360759
nice

[Anonymous No.11360984]

>>11360971
Because you’re infected with the soi disease. Do you even lift, bro?

[Anonymous No.11360992]

>>11360984
Yeah on a hypertrophy routine now and responding pretty well to it. My squat has shot up and my dead feels better than ever form wise

[Wuhan Traveller No.11361022]

I'm marinating chicken thighs for 24 hours which I will grill tomorrow. Basic Asian marinade. Garlic, ginger, onion, fish sauce, soy sauce, honey, and five spice powder. I contemplated deboning them but I'm hungover af, so I'm too lazy..

[Anonymous No.11361057]

>>11361022
Please make your own garbage bag thread yellow fever man. We just want Patti here

Thanks

[Anonymous No.11361062]

>>11360759
Why is Patti so based ? God I want to head pat fatty patti

[Wuhan Traveller No.11361063]

>>11361057

Fuck off, transient. This is a cook-along per Cat Man. Post your own useless attempts at cooking or stfu.

[Anonymous No.11361073]

>>11360721
I want to pet that cat

I’m making pot roast with bordelaise sauce and sauerkraut tonight. Will post soon.

[Anonymous No.11361074]

>>11360721
> Patti finally gets a thicker blanket
She looks comfy and cozy

[Anonymous No.11361080]

>>11361063
Uh oh did I strike a nerve :) ?

[Anonymous No.11361087]

>>11360721
I admire your dedication to this board OP.

[Wuhan Traveller No.11361127]

>>11361080

Nope. I long ago stopped caring about jealous weebs on the internet and their incessant ad hominem attacks.

[Anonymous No.11361137]

>>11361073
Let’s do this

[Anonymous No.11361164]

>>11361022
>>11361063
>Just when things started to get comfy in this thread
>loud Wuhan faggot came in and shit things up

Wish OP could have just made a thread without adding "This is a cookalong thread for everyone". But I guess this is what fml thread has became. I still missed the golden time when things are more simple

[Anonymous No.11361163]

>>11361137
Gonna need some more Patti pics, fren

[Anonymous No.11361169]

>>11361127
Fuck off gook

[Anonymous No.11361170]

>>11361127
>Yet you are salty enough to reply when you are the biggest weeb on /ck/

Wew

[Wuhan Traveller No.11361177]

>>11361164

Don't blame me, I'm just contributing to a defined contribution thread. The other anon deserves your scorn.

[Wuhan Traveller No.11361181]

>>11361169

Ooh, my snowflake feewings are hurt.

>>11361170

Just keepin it real, anon. Assholes exist. You're sitting on one right now. Get over it.

[Anonymous No.11361195]

>>11361181
Me Chinese, me play joke, me put pee-pee in your Coke

[Anonymous No.11361213]

>>11361177
>Don't blame me
>looking at all the shit you stirred up
Yea sure

>>11361164
We need more rare Patti

[Anonymous No.11361221]

>>11361195
Wuhan traveller is not Chinese dum dum.He is just an white dude who has yellow fever, lives in Wuhan and brag/post about his Chinese gf on 4chan on a daily basis

[Anonymous No.11361247]

>>11361163
No op

[Anonymous No.11361258]

>>11361164
How can white bois compete?

[OP No.11361263]

>>11361247
it is actualyy concerning how similar your kitchen looks like mine lol

i have been bamboozled with ethnic childrens having me fix bicycles, like every weekend, pls be patient this is something i must do

[Anonymous No.11361269]

>>11361263
Molesting ethnic children?

[Anonymous No.11361285]

>>11361263
Does Patti have a designated bed ?

[OP No.11361287]

>>11361269
bro i make sure to keep it all outside, you will not see a child enter this apt lol, im like the only white guy here and these kids flock to me for bike repairs because im nice?

[Anonymous No.11361301]

>>11361287
Such comfy

[Anonymous No.11361308]

>>11361287
Now hold up OP. old Patti pic from previous thread is not allowed.

Hand out those fresh OC Patti nice and slow

[OP No.11361339]

>>11361308
how absolutely dare you sir! youll probably not get another fresh patti in this whole thread, this is now a Gibler Thread

[Anonymous No.11361348]

>>11361339
She cute.

[Anonymous No.11361372]

>>11361263
Cool.
Bordelaise sauce base incoming

[Anonymous No.11361382]

>>11361339
Wait what? You have 3 cats? I thought you only had Patti(the cute one) and Maria(the not as cute one)

[Anonymous No.11361392]

>>11360721
that's a cat loaf if I ever saw one

[Anonymous No.11361394]

>>11361382
I'm pretty sure he has like 15 cats plus another dozen strays.

[Anonymous No.11361395]

>>11361164
>stealing my rare pattis
cunt

[Anonymous No.11361396]

>>11361339
>youll probably not get another fresh patti in this whole thread

I need back up bois

[Anonymous No.11361414]

>>11361395
I already have that money one too bro. You gotta post another rare one to up your game

[Anonymous No.11361432]

>>11361394
>Tfw don't have a big house to make an adopted kitty park

[Wuhan Traveller No.11361442]

>>11361221

Only partially true. I don't have yellow fever, I have an appreciation for Asian aesthetics and go after the things I like instead of sitting in mom's basement fapping to strangers irl gf's on 4chan. And, I cook, which you failed to mention. Maybe not good, or even mediocre, but at least I fucking contribute. So, again, post your shit cooking skills, or stfu.

[Anonymous No.11361455]

>>11361442
What an angry and Insecure post, make your own thread next time

Thanks

[Anonymous No.11361482]

>>11361455


LOL! You guys get so butthurt over this guy. It's hilarious.

[Anonymous No.11361520]

>>11361442
Oh fuck, that's the most glorious slam I've ever seen perpetuated against a confederacy of dunces, good job.

[Anonymous No.11361528]

>>11361442
Fucking based

>>11361455
Worked

[Anonymous No.11361540]

>>11361520
You going to suck him off too, faggot?

[Anonymous No.11361564]

>>11361372

[Anonymous No.11361577]

>>11360759
What a cunt

[Anonymous No.11361607]

>>11361520
>>11361482
Why did you take your trip off

[Anonymous No.11362098]

>>11361564
Ohlooooord

[Anonymous No.11362104]

>>11362098
Looks like someone shit in your pot, anon

[Anonymous No.11362117]

First time making homemade pizza
Salami, red onion, spinach, mozzarella and goat cheese.

[Anonymous No.11362119]

>>11361414

[Anonymous No.11362123]

>>11361442
I don't like you dude

[Anonymous No.11362133]

ITT: OP and some retarded shut-in arguing with himself.

What happened to this board?

[Anonymous No.11362144]

>>11360971
Could be a liver problem

[Anonymous No.11362163]

>>11362117
looks good

[Anonymous No.11362180]

>>11362104

[Anonymous No.11363005]

>>11361022
Hope that ginger isn't fresh, or its enzymes will turn your chicken to mush.

[Anonymous No.11363017]

>>11362119
You ain't fooling anyone. That ain't based pattu

[Anonymous No.11363019]

>>11362180
Excuse me, but wtf am I looking at here?

[OP No.11363143]

ok had some vidya and a nap im good 2 go

ginger garlic paste, you can buy it but if you have a blendy stick or something its way better fresh

[OP No.11363159]

one more very rare "fuck yo airfilter" naughty patti

https://youtu.be/7kPD5COQumk

[OP No.11363246]

gonna break down this midget chicken and use some of the meat for muh butter chicken

[OP No.11363254]

cut the breasts and a thigh/leg into pieces, making a lazy marinade

[Anonymous No.11363272]

>>11363254
>>11363246
Doesn't cat love raw meat ? Does your cat comes up and take a bite/smell?

[OP No.11363290]

>>11363272
naw m8 they are not like real cats they only like catfood and maybe like a cheeto or something occasionally, patti likes to go outside and eat monkey grass then throw it up once she gets back inside the apt

[Anonymous No.11363304]

>>11363290
Patti is such a dream, I bet she chases after butterfly like an idiot too

[OP No.11363421]

getting some garlic naan going

[Anonymous No.11363452]

>>11363421
>Franzia from an actual wineglass
that's not how it's done, mate.

I might make a porkchop later. I don't know.

[Anonymous No.11363488]

>>11363421
WHAT THE HELL DID YOU DO TO THE CAT

[Anonymous No.11363504]

>>11363488
:'(

[Anonymous No.11363514]

>>11363290
>patti likes to go outside and eat monkey grass then throw it up once she gets back inside the apt

She's so majestic <3

[OP No.11363628]

>>11363304
butterflies chase after patti, she is scared of everything

>>11363452
its actually a beer glass so i think its about right lol

https://youtu.be/DZeu29nOwjw

[OP No.11363751]

bout where i wants it

[Anonymous No.11363766]

>>11363751
What vidya were you playing? anything good?

[Anonymous No.11363773]

>>11360969
Fpbp

[Anonymous No.11363774]

>>11363514
She is that fat chick in your friend group everyone still fucks not because she is actually attractive but because her face is kinda cute after a drink or two and she genuinely makes you feel like she cares about you when nobody else in your life does
>She is also really into Nightmare before Christmas and Underworld

[Anonymous No.11363778]

>>11361258
CRINGE HOLY FUCK

[Anonymous No.11363783]

AAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAA

[OP No.11363789]

>>11363766
I only play rocket league and online tetris, or my old school consoles if company is over, im pretty into RL at the moment

[Anonymous No.11363795]

>>11363789
I never liked soccer game nor racing game. But for some reason RL is pretty addicting to play. It's like watching a ball game when I missed a goal lol

[Anonymous No.11363797]

>>11363789
Your isolation from literally every other video game is similar to your isolation from culinary skills.

[Anonymous No.11363799]

OP should be permabanned because this is gay as fuck. Stir fry circle jerk mother fuckers BTFO

[Anonymous No.11363806]

>>11360721
Is snack allow in this thread? I'm feeling some cream cheese and chips

[Anonymous No.11363809]

Bring back dinotendies

[Anonymous No.11363887]

>>11363797
whoa... so this is the state of mind of a current tredy Fortnite player....

[Anonymous No.11363926]

>>11363452
Man, these porkchops I got on sale at too small.
Look at this absolute bullshit.

[Anonymous No.11363934]

>>11363926
So I cut up three of them and made a quick curry. Just them and a large onion in some oil and some garlic and chili added at the end. And your standard curryspices of course.
I was all worked up for breading and deepfrying these things too. Life sure is hard.
Greenbeans in the rice because I'm trying to make my good trousers less tight.

[Plate fag No.11363959]

>>11363934
Nice plate.

Will also steal a bite of your meal when you went to the bathroom

[Anonymous No.11363973]

>>11363806
It's so good

[Anonymous No.11363985]

patti is a fatti catti

[Anonymous No.11363990]

>>11363934
I like the green bean in rice combo. Do you just add them when you cook the rice ? Or you just mix them at the end

Also nice quick curry chicken. As for the curry powder. You just have to add it at the end?

[Anonymous No.11364148]

>>11363934
>Hands in resume
>Has 4chan as work experience
Into the trash it goes

[Anonymous No.11364389]

>>11363990
I add the beans towards the end of cooking the rice. That goes for the curryspices as well. I generally try to add herbs and spices as late as possible.
Greenbeans are fine if you just heat them up. don't need any actual cooking.
It's pork, by the way, not chicken. Although I reckon you could do this with some cheap chickenbreast or whatever.

>>11364148
I'm an ICU nurse, not a cook.

[Anonymous No.11364561]

>>11363985
You shut your whore mouth

[Anonymous No.11364822]

>>11361339
Did someone say G I B I thread?

[Anonymous No.11365015]

>>11364822
eew not you Gi-whateva, we want Pattu

[Anonymous No.11365274]

Doing a pork tenderloin with a honey Dijon sauce and green beans with bacon and dried cranberries

[Anonymous No.11365330]

>>11365274
Here's the marinade sauce. I would normally marinade for a minimum of an hour but I don't have time.
Sauce is soy, honey, olive oil, garlic, rosemary, Dijon, pepper, and splash of OJ

[Anonymous No.11365346]

>>11361442
>>11361528
>>11361520
pls stop samefagging up the thread

[Anonymous No.11365378]

>>11365330
Scored the loin for maximum flavor absortion

[Anonymous No.11365393]

>>11365378
Marinaded. Going in at 350 for 40-50 min. I'll also baste the loin every 15 min or so

[Anonymous No.11365474]

>>11365393
Bacon for the green beans

[Anonymous No.11365506]

>>11365474
30 min in and smelling righteous

[Anonymous No.11365654]

>>11365506
Fin

[Anonymous No.11365978]

>>11365654
Would kill for those green beans

>That cap at the bottom
Whatchu drinkin?

[OP No.11366766]

sorry fell asleep lol here's the butter chicken was one of the best batches I've made

[Anonymous No.11366777]

>>11366766
gib

[Anonymous No.11367027]

>>11365654
Fucking delicious bro

[Anonymous No.11367192]

dang coo/ck/s i just made a cake for the second time, a ricotta lemon tart with a little coconut. topped with mint, strawbs, rasbs.
also my first time doing a pastry, the first try the recipe called for allp-flour + olive oil + white wine and that wouldn't even hold, so i went with flour+butter+yolk+milk.

pastry's something i thought i'd hate dealing with but it was actually pretty fun. i made pork dumplings after though and folding the pastry for them was a fucking task.

[Anonymous No.11367203]

>>11361287
I just want you to know that you are the dopest dude on all of 4chan and you are the only reason I still come here after a decade on the chans

[Anonymous No.11367223]

>>11367192
That looks very very good for a second attempt, anon.

[Anonymous No.11367245]

>>11363959
Thanks.
And that's OK, as long as you don't take one of the meatpieces.
There's precious little meat in there as it is.

[Anonymous No.11367404]

>>11367223
hey thanks a bunch, i burned the pastry a little but i'm real proud of it.
here's today's lunch, a slice of my first shot at okonomiyaki. it's probably a lie to call it that though since the sauce was so potent i only used it on the noodles, so the top's pretty bare. i just had a heap of cabbage, onion, and sauerkraut i had to get rid of and i didn't fancy making anything german.

>>11362117
that pizza actually looks gorgeous, does goat cheese actually melt well at all? it looks like it's still pretty clumped. how'd it work out?

[Anonymous No.11367452]

>>11361287
You seem like a really nice dude

[Anonymous No.11367462]

>>11363143
what vidya you playing, lad?

[Anonymous No.11367484]

Got a nice deal in 3.5kg of suckling pig leg. Took some fiddling to separate it at the joint but now I have two nice roasts waiting to happen

[Anonymous No.11367628]

[OP No.11369123]

making some quick slop doggies for lunch

https://youtu.be/mJKmBCLda84

[Anonymous No.11369290]

>>11369123
We may listen to vastly different music but I enjoy your cat and your threads.

[Anonymous No.11369363]

>>11369123
ive been craving for dogs lately too, hope it turns out dope

[OP No.11369390]

>>11369290
thx m8

>>11369363
was decent for dogfood chili lol

[Anonymous No.11369398]

>>11369390
Not bad, I like a lot of onion on top too. I picked up a can of Stagg last time I made chili dogs and it was pretty great. What kind of dogs did you use?

[Anonymous No.11369421]

>>11363799
Yeah but look at the bright side, at least they're all contained in one thread.

[Anonymous No.11369672]

>>11369123
Interesting, I used to call the chili dogs from James Coney Island slop dogs too... Is this a regional thing?

[Anonymous No.11369843]

>>11360721
Here's my roasted chicken and potatoes with polenta and mushroom fennel sauce.

[Anonymous No.11369869]

>>11362104
Unfamiliar with pot roasts my guy?

[Anonymous No.11370372]

>>11369843
Would love to know fennel sauce recipe m80 !

[Anonymous No.11370387]

>>11369390
Opee Could you post a new Patti? Please ?

[Anonymous No.11370599]

>>11370372
I roasted the chicken and potatoes in a cast iron pan then removed them and the excess drippings and made a light roux then deglazed the pan with Vinho Verde ($11 bevmo find!) And low simmered about 3/4 pound of baby portabellas thinly sliced with about a 1/2 bulb chopped fennel and 1/4 chopped white onion for roughly half an hour covered while I let my chicken set and mashed up my cooked polenta and then ate my salad.

[Anonymous No.11370633]

>>11370599
wow thanks for the details, can't wait to get my cast iron too

[Anonymous No.11370683]

>>11370633
They're pretty great for stove to oven and oven to stove cooking. Also eggs and searing and etc. Pretty much anything but rapid temp changing.

[Anonymous No.11370756]

>>11370599
>Vinho Verde ($11 bevmo find!)

Was it Casal Garcia? That shit is cheap as fuck and you can find it pretty much anywhere. Sounds like your sauce could be pretty good, though. I kind of want to suggest something with fennel to my chef, but aren't sure how well it would go over in California (it's not a very common vegetable on restaurant menus).

[Anonymous No.11370799]

>>11370756
Yeah it was casal Garcia lol. I live in norcal and bought the fennel at my local farmers market. My dad always cooked with them. I think most people would be receptive to the flavor plus it grows fresh and local so its gonna be good. Anything Mediterranean inspired goes really well with California because we grow all the same shit they do. I get my olive oil all fresh from a county over theres gobs of artisan cheese etc. Where abouts are you in the state?

[Anonymous No.11370818]

a tasty carbonara I made for me and my gf tonight. it was my first carbonara and I think it came out nicely. Next time I think I will add chicken, green onions, and mushrooms. The dish was good overall but it felt lacking in something. Also I will probably use garlic.
>inb4 autistic italians shrieking about how garlic isnt actually used in traditional carbonara
I just want a nice dish to add to my repertoire

[Anonymous No.11370824]

>>11370799
NorCal, Sierra foothills area.

[Anonymous No.11370923]

>>11370824
Very nice. Italian braised beef short ribs from a local grass fed ranch in a local syrah with some fennel and a fennel and mushroom reduction sauce over polenta would be dank. A perfect fall seasonal item

[Anonymous No.11370946]

>>11370818
I like to add some prosciutto and big chunks of fresh tomato right at the end just b4 the egg. Also yeah always garlic fresh sliced garlic is life

[Anonymous No.11370960]

>>11370923
Kek, we sell all local wines and apparently we get really good review on the selection, but we cook with Franzia. Braised short ribs over polenta sounds good, but that's more something our next door neighbor/competition would do. We have a tiny kitchen and business isn't steady enough to a braised dish or make polenta to order (we chill, portion, and then grill it, but that's not the same, and I'd want to have that creamy fresh polenta with short ribs and a hearty sauce).

[Anonymous No.11371019]

>>11370960
Pan seared pork chops with a fennel carbonara. Your management sux tho sorry.

[Anonymous No.11371036]

>>11369123
I never would have guessed you to like AJJ. Now you’re 1000 times more based than you already were.

[Anonymous No.11371127]

>>11367404
>does goat cheese actually melt well at all?
Not really, but it's already pretty soft so it works. It was pretty good, but a bit on the salty side. Bottom of the crust didn't crisp up very well either, but it wasn't too big of a deal.

[Anonymous No.11371386]

>>11369843
Here's the stock I made from it

[Anonymous No.11371395]

>>11369843
>>11371386
And here's left over night. Chicken enchilada pie with mole sauce.

[Anonymous No.11371577]

>>11369843
looks delicious. i prefer dark meat over white. much more moist

[Anonymous No.11371612]

>>11371577
just like ur mum

[Anonymous No.11371842]

>>11369390
Loaded dogs are best dogs.
>>11361287
Fat Patti is best Patti. Howdy OP.

>Pre-chop the ingredients (at home).

[Anonymous No.11371857]

>>11371842
Render fat from pancetta.

[Anonymous No.11371871]

>>11371857
Then fry them.

[Anonymous No.11371941]

>>11371871
Mix in white wine, chicken stock, and water, and bring to a boil.

[Anonymous No.11371965]

>>11371941
Add pasta to pot and cook halfway.
>Break the pasta in half so that it fits.

[Anonymous No.11371995]

>>11371965
Finish cooking pasta in cream.

[Anonymous No.11372017]

>>11371995
Remove from heat and add cheese. Let it melt before stirring it in.

[Anonymous No.11372036]

>>11372017
>Top with black pepper and parsley, and you're done.

[Anonymous No.11372165]

>>11366766
finally a dish I can make better than you, im gunna take pics next time

[Anonymous No.11373440]

Made carbonara

[Anonymous No.11373444]

>>11373440

[Anonymous No.11373814]

>>11365015
Why not both?

[Anonymous No.11373823]

>>11373814
>half Patti
>full Gi-whateva

[Anonymous No.11373828]

>>11373444
Can cabonara be spicy ?

[Anonymous No.11373829]

>>11373823
It was actually the only picture I had of both Patti and Gibler. They must not like each other.
Fair share of Patti and the gray one though.

[Anonymous No.11373854]

>>11369123
Can't believe you listen to them, I've actually seen them live here in phoenix at the crescent ballroom.

[Anonymous No.11373859]

>>11373829
Thanks anon. Patti like cute here

[Anonymous No.11374228]

>>11373828
Chilli flakes wouldn't hurt but I don't think you should add any actual chillis to it like chopped thai chillis or some stuff, it wouldn't work with the dish
Also the pepper gives it the kick it needs without making it 'actually' spicy, the lavish amount of pepper combined with an actual chilli peppper wouldn't amalgamate well and would ruin the dish imo

[Anonymous No.11374240]

>cat next to food
Unless you are one of em chinks you need to kill yourself

[Anonymous No.11374262]

>>11374240

There's one every thread.

[OP No.11374413]

I'm getting some takeout from a very ghetto type place will post results

[OP No.11374567]

yikes this shit is very dank, got the 3 wings and jambalaya daily special, theres literally one jamaican lady running the whole place im impressed

[Anonymous No.11374804]

>>11374567

that looks good as fuck

[Anonymous No.11374832]

>>11374567
looks v nice my guy
whats the fun cake

[Anonymous No.11374952]

>>11374832
>fun cake
wat

[Anonymous No.11374966]

>>11374567
The place look nice but the chicken seems really dry man

[Anonymous No.11374968]

>>11374952
you heard him

[Anonymous No.11374975]

>>11374262
someone with basic hygiene on a cooking board?
shocking.

[Anonymous No.11374981]

>>11374567
yeah i'm positive that shit is dank. was the place jamaican? you shoulda got a fruit punch.

[Anonymous No.11375028]

I just made tarragon chicken for the first time this evening. Looks like a slop o shit because I used sour cream and just stirred it in but it's pretty damn good for my first time doing it. Thanks to my mum for instructing me. :3

[Anonymous No.11375107]

>>11375028
No offense but m8 you weren't kidding when you said it looks like a slop o shit

[Anonymous No.11375113]

>>11375107
I know but it's sooo good.

[Anonymous No.11375515]

>>11374567
Is that Frenchy's? Love that place. I was eating on the benches there one time and witnessed a pigeon swallowing an entire leg bone whole.

[Anonymous No.11375775]

Made an Apple Loaf im really proud of.

[Anonymous No.11375783]

>>11375775

[Anonymous No.11375851]

>>11375107
>(pic most certainly unrelated)

[Anonymous No.11375864]

>>11370599
>I roasted the chicken and potatoes in a cast iron pan then removed them and the excess drippings and made a light roux then deglazed the pan with Vinho Verde ($11 bevmo find!) And low simmered about 3/4 pound of baby portabellas thinly sliced with about a 1/2 bulb chopped fennel and 1/4 chopped white onion for roughly half an hour covered while I let my chicken set and mashed up my cooked polenta and then ate my salad.

[Anonymous No.11375886]

>>11375775
>>11375783
That looks tasty AF Anon. You eat it straight or do you put a little on it?

[Anonymous No.11375905]

>>11375886
Cut off a slice and munch my friend, cinnamon sticks to the top real nice if you mix it with sugar and put it ontop before baking

[Anonymous No.11376309]

>>11374413
these places always have the best food. on the brink of a healthcode violation but kickass grub.

[Anonymous No.11376488]

>>11374952
on the paper above desserts >>11374413

[Anonymous No.11377037]

>>11361022
>>11361057
>garbage bag
kek'd and rekt

[Anonymous No.11377040]

>>11361022
24h is way too long to marinate chicken like that

[Anonymous No.11377051]

>>11365015
rude

[Anonymous No.11377057]

>>11373829
WHAT'S HIS NAME

and Gibby is cute too

[chop No.11377907]

After the miserable fiasco the other day I bough a nice big piece of swine so I could cut my own porkchops

[Anonymous No.11377914]

>>11377907
Ten chops and a reasonable amount left over for a curry or something.
I know they're a little thin but that's as much as I can eat these days.

[Anonymous No.11377923]

>>11377914
Anyway, I had some leftover oil from an unrelated frying project.

[Anonymous No.11377927]

>'fml' added to filter
>'dickered' added to filter
Good riddance.

[Anonymous No.11377929]

>>11377923
Actually have very little experience with breading and frying stuff. I have been avoiding it because of the calories, but sometimes you have to treat yourself.

[Anonymous No.11377945]

>>11377927
Yeah, wouldn't want to accidentally see some actual cooking on this board.

>>11377929
Just a little flour, eggwash, breadcrumbs, eggwash, breadcrumbs.
Yes, of course I put salt and pepper in the breadcurmbs.

[Anonymous No.11377956]

>>11377945
And then it just goes into the hot oil I guess.
I was poking at it for quite a while expecting it to get crispy, but I guess that doesn't happen until you take it out and rest for a little while?
Ended up fine, but I had my doubts along the way.
And yeah, I dropped the fork.

[Anonymous No.11377957]

>>11377945
>people come here to watch some faggot with toxoplasmosis """cook""""

[Anonymous No.11377963]

>>11377956
I was so insecure about the whole thing that I took this pic of the uncut chop so I could use that in case the inside looked awful.
For a saue I just use the last tiny bit of sriracha in the bottle, to which I added a dab of proper strong hotsauce and some limejuice.

[Anonymous No.11377977]

>>11377963
But in the end I think the inside turned out alright. A juice chop with a crispy crust.
I'll try a batter next time, which may me tomorrow.

>>11377957
Do you need help with the filtering? You seem to still be here.

[Anonymous No.11377984]

>>11377977
What?

[Anonymous No.11377999]

>>11377057
I actually don't know. I asked OP once and he told me but I don't remember because he's so much less popular than Patti ;~;

>>11374567
OP please what is gray cat name.

[Anonymous No.11378021]

>>11377914
What cut be that broseph?

[Anonymous No.11378303]

>>11377977
God damn it I love your dishes. So colourful and nutritious, hope you get a nickname so I can identify you easier. Also sick plate, do you have a bowl with same pattern?

[chop No.11378410]

>>11378021
Thanks!
It's "nakkefilet" or "nakkekam" in Danish. Literally "Filet of neck."
Cuts are such a fucking hassle to translate, though, aren't they?
Looking up some pics of pork cuts in English I'm thinking it s pretty close to "Boston butt"

>>11378303
My aunt gave me a set with that pattern when I moved out of my mother's house a couple decades ago. Have a few chipped ones by now but not a single actual smashed plate. 4 flat plates, 4 deep ones (which is what you see in that pic, 4 smaller flat ones for cakes etc, 4 cups and 4 cup plates. I wouldn't say I love the pattern on them but it's been close to 20 years so it's grown on me by now.
I did actively namefig for a while but it seemed to be frowned upon, and I guess I understand why.

[Anonymous No.11378512]

>>11378410
Chop is pretty nice, I think as long as you are chill and your food is nice you can pull it off, I'll recognise you by the plate too, but if you start getting frowned upon then take it off by all means.

Wuhan faggot up there is another story

[Anonymous No.11378635]

>>11377977
is that porkatsu?

[Anonymous No.11378787]

>>11363159
>muh nigga
I see you're a man of culture
>kettlebell master race

[Anonymous No.11378903]

WHERE ARE THE FRESH PATTI PICS?!?!?!

[Anonymous No.11378922]

>>11361339
is that cat named after Kimmy Gibler from Full House?

[Anonymous No.11378926]

>>11378922
It's actually Giblet, gibler is just a nickname

[Anonymous No.11378930]

>>11378926
Oh so it's with a j sound, gotcha. Plus post more cats ty.

[Anonymous No.11379279]

>>11378903
I think OP and Patti is taking a short break

[Nicholas Perry No.11379326]

Everything was disgusting here. OP should be banned.

[OP No.11380636]

>>11378903
this one's still kinda fresh

[Anonymous No.11380683]

>>11380636
even though patti is a naughty fatty she seems smol. i like that the fur around her eyes is light. pls give her scratches for me.

[Anonymous No.11381986]

keep it coco my loco

[Anonymous No.11382080]

>>11363806

Tyrrells instead of Brett's. Tut

[Anonymous No.11383374]

>>11382080
It was on promotion, buy 1 get 1 free !!

[Anonymous No.11383379]

>>11380636
This is from last thread, I'm starting to think you aren't op

[OP No.11383397]

>>11383379
how absolutely dare you sir!

[Anonymous No.11383486]

>>11383397
Do you think Patti needs exercise? And who's that next to her ?

[Anonymous No.11383520]

>>11380636
>>11383397
What is this handsome lad's name OP?

[OP No.11383537]

>>11377999
>>11377057
>>11383486
>>11383520
its Maria my bottom bitch, that pic is at a funny angle that makes patti look fat as shit lol

[Anonymous No.11383570]

>>11383537
patti is fatti but that's okay because the more patti the merrier.

[OP No.11383844]

>>11383570
that is a very nice throwback patti gibble combo, you have exceptional taste

trying to quick thaw/rise some frozen dough and make a quick pizza before i have to do irl things

rip Auntie Fee :(

[Anonymous No.11383858]

>>11360721

[Anonymous No.11383866]

BUSHPATTI

I WORSHIP U

[OP No.11384516]

https://youtu.be/kS4dOS7vWLo

[Anonymous No.11385071]

>>11383537
Oh I rmb Maria the jealous one right? I always thought she was a long hair grey cat

[OP No.11385176]

[OP No.11385181]

was satisfactory

[Anonymous No.11385376]

>>11385181
Could a gentleman like myself get the recipe?

[Anonymous No.11386604]

>>11383858
cutey :3

[Anonymous No.11387552]

>>11385376
google detroit style pizza

[Anonymous No.11387634]

>>11360721
If you're suffering from depression, the book 'Feeling Good' by MD David Burns can help. It's about cognitive-behavioral therapy, a successful treatment for depression.
Link to PDF:
https://www.sendspace.com/file/p4j962

[Anonymous No.11387646]

>>11387634
r u gey?

[Anonymous No.11389067]

>>11377977
Very nice

[Anonymous No.11389210]

i made a shepherds pie

[Anonymous No.11389222]

>>11360721
>GOY

[Anonymous No.11389541]

>>11389210
post innards pls

[Anonymous No.11390797]

>>11389210
insides pls

[Anonymous No.11391257]

>>11389222
thats some sharp pattern recognition there billy

[Anonymous No.11391337]

>>11389222
Based and redpilled tripsposter

[Anonymous No.11391846]

Finally some wind and rain.

[Anonymous No.11391851]

>>11391846
Bourguignon weather

[Anonymous No.11391857]

>>11391851
But also the kind of weather that means I can't be bothered to go buy some carrots. I'm sure it'll be alright without them.
Browning the meat. Trying to really get the fatty side roasted here but you want to brown all sides anyway. If there's an easier way than turning each piece with tongs I haven't found it.

[Anonymous No.11391862]

>>11391857
Roughly sliced onions. I don't like a very fine chop on them for something that gets simmered for 3 hours.
Thought about browning them in a pan on the side but I'm actually very lazy.

[Anonymous No.11391869]

>>11391862
In with the red wine and then it simmers.
I had some mushrooms so they're going in later.

[Anonymous No.11391870]

AustinBruce

[Anonymous No.11392281]

>>11391869
It's coming along. It does look a bit boring without carrots in it, though.
I have some button mushrooms and half a jar of pickled pearl onions I'll add towards the end. The other half of the jar having been lost to attrition.

[Anonymous No.11392351]

>>11392281
Hardly authentic, but still delicious and easy to make. Perfect Autumn food.

[Anonymous No.11392356]

>>11392351

[Anonymous No.11392402]

>>11392356
never really know whether to have beefborg with rice, pasta or potats

[Anonymous No.11392491]

>>11392402
Personally I'm used to having it served with mash or some wide pasta like pappardelle or tagliatelle.

[Anonymous No.11392664]

>>11366766
That looks damn good. Fuck.

>>11372036
So does this

[Anonymous No.11392701]

>>11392402
I usually throw some red potatoes in during the last 20 minutes and eat it all in a big bowl

[chop No.11392871]

>>11392402
For me it depends entirely on my mood and what's in the house.

>>11392701
This is definitely a good option.

I'm a little bummed out by how boring it looks with no carrots in it so I think I'll buy some tomorrow and roast them and put them in the leftovers. Should be another 2 days of food in there if I keep having it with rice.

[Anonymous No.11393243]

>>11392491
mash is a solid option

>>11392701
id prefer roasted to chucked in the same pot, but I guess it makes sense if you just want a one-pot meal

[OP No.11393997]

>>11392356
never had this but it looks hearty as heck

>>11389210
plan on making one of these for the first time soon

>>11387634
this looks like the worst cook book ever

>>11385376
https://www.seriouseats.com/recipes/2017/02/detroit-style-pizza-recipe.html

something about like this plus throw a ton of garlic in it and use whatever u got

>>11385071
naw shes just old and a kunt, she keeps these tricks in line ya heard

>>11379326
you should do a cookalong your food sounds delicious

>>11378787
that thing will wear you out, love it, wish i had room for a ghetto gym

>>11377977
this looks pretty dank, i usually only fry thin chops never really messed with thicc ones

>>11375775
this looks cozy as fug m80

>>11375515
>>11376309
>>11374804
>>11374981
naw its just a jamaican lady 1-man-showin' some ghetto fried chicken/soul food place, pretty sure she lives in there
>>11374966
chicken was very nice with a crispy af crust

>>11374832
>>11374952
no idea im gonna try one of the weird cakes next time

https://youtu.be/vo7ZnSC59mY

[Anonymous No.11395192]

>>11377977
Nice shit

[Anonymous No.11395343]

These looked a lot better than they tasted. The loaf tasted a bit better today for some reason. It smelled breddy gud if nothing else.
I'm thinking next time I do an orange cake I'll try making https://www.epicurious.com/recipes/food/views/orange-olive-oil-pound-cake-51253040
Hopefully I won't fug it up

[Anonymous No.11395603]

>>11395343
Cute tangerines

[Anonymous No.11395727]

>>11395603
What? They're pieces I cut out from the orange I had used for grating orange zest

[Anonymous No.11396072]

Getting cold here in the morning so i made some spicy Korean instant noodle and a spinich salad

>Inb4 solid egg yolk
I only have boiled eggs left ;-;

[Anonymous No.11396198]

>>11365654
Nice, you could have really rounded this meal out with some broasted botatoes

[Anonymous No.11396205]

>>11396072
Why dirty another bowl?
Just dump the egg in the soup

[Anonymous No.11396537]

I'll post a few pics of a soup I recently made. Used chicken breast because it was already in the freezer, but I would definitely reccomend chicken thigh.

[Anonymous No.11396549]

>>11396537
I love using thigh, taste really great after cooking in soup too

[Anonymous No.11396554]

>>11396537

[Anonymous No.11396558]

>>11396554

[Anonymous No.11396563]

>>11396558

[Anonymous No.11396567]

>>11396563

[Anonymous No.11396572]

>>11396567

Add some aldente pasta and you're done. I like my soup with more broth, but you can let it cook down to a more stew like consistency if you want.

[Anonymous No.11396677]

>>11392356
>>11392871
That does look better, doesn't it?

[Anonymous No.11396696]

>>11396572
Look at miss Moneybags over here with the tricolore pasta.

[Anonymous No.11396772]

>>11396677
Sauce looks a little thin and veg isn't cut very uniformly, so the texture might different from chunk to chunk. Did you try to thicken the sauce any?

[Anonymous No.11396882]

Halloween Patti needs to be here.

[Anonymous No.11397042]

>>11396882
Super rare and saved. Looks like a cute walking tissue box

[Anonymous No.11397052]

>>11396772
It's boeuf bourguignon, anon.

[Anonymous No.11397059]

>>11395343
So what are these? You're right, they do look good. And you can't go wrong with pound cake, that's for sure.

[Anonymous No.11397145]

>>11396772
Your autism is showing.