fml

[Anonymous No.11472852]

its a dickered cookalong with cat ass beer and the whole shebang, just get in

this thread is for anyone to post a cook-along, bake-along, lime-along, drink-along, snack-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 >>11409406

>https://youtu.be/Vr7gRZ5A1NE

[Anonymous No.11472853]

Whoa, that lime in the middle is huge.

[OP No.11472862]

>>11472853
that is actually a caribean avocado, I have no idea how to use it or when its ripe, its hard as a rock ill have to duck duck go it, all i know is i needed it

[Anonymous No.11472889]

Chill thos beers. Sqeeze an entire lime into every can of beer. I spy kraft singles. Patti looks woozy, I need you to check on her.

[OP No.11472890]

so gonna make a pretty basic celebration dinner, for not losing 2/3s of my kitties and also getting out of the slammer, unrelated issues, Im just having a really bad month

[Anonymous No.11472897]

>>11472890
Sorry to hear things aren't going so well this month, my friend.

[OP No.11472900]

they call this the poor mans ribeye, sounds about right desu

will probably grind the other 2 into burgers in the next day or 2, letting this one come to roomtemp

[Anonymous No.11472903]

>>11472890
What were you in for, bud

[Anonymous No.11472906]

>>11472852
Patti is FAT :3

[OP No.11472909]

>>11472903
i cannot give many details but it involved a parkinglot cat and someone almost getting rekt, sorry to be lame

on a related note i am trying to think of a good way to smuggle seasoning salt into jail that doesnt involve me bum

[Anonymous No.11473014]

>>11472909
is that naan? holy fuck where'd you get that

[Anonymous No.11473027]

>>11472909
>going to jail for a cat
toxoplasmosis is one hell of a drug

[OP No.11473071]

>>11473014
its frozen from a halal market, pic related, its better than when i try to make it just pop it in the oven for a few minutes and rub butter on it BAM

>>11472889
limes are already spoken for, 30 for $1 no shit, pattis just a lazy kunt m8

>>11472897
thx m8 life will go on

>>11473027
try to kill an innocent animal in front of me for shits and giggles, whether its a cat, dog, racoon etc, shit dont fly with me, and he tried to act tougher than he actually was

[Anonymous No.11473076]

>>11473071
>new. halal. only 300 galories.

[Anonymous No.11473248]

>>11473071

OP, you've got my eternal respect.

[Anonymous No.11473839]

>>11472852
rip OP

[Anonymous No.11473871]

>>11473071
>try to kill an innocent animal in front of me for shits and giggles, whether its a cat, dog, racoon etc, shit dont fly with me
Proud of you, my man.

[Anonymous No.11473920]

>>11472852
Stop making threads

[Anonymous No.11473942]

>>11472852
keep making these threads

[Anonymous No.11473958]

>>11473071
You're a good guy.

[Anonymous No.11474179]

>>11472900
Eye of round is becoming my favorite steak rn

[Anonymous No.11474189]

>>11472862
In my country that is known as a Florida avocado

[Anonymous No.11474206]

>>11472852
Good boy Patti

[Anonymous No.11474208]

>>11473071
10/10 OP
Call me as your character witness at the trial.
But when you say you didn't lose 2/3s of your kitties... does that mean you lost one? ;~;

[Anonymous No.11474229]

>>11473920
Kill yourself!

[Anonymous No.11474296]

>>11472862
it's a firmer, less tasty version of a hass. Sometimes I put one in guacamole for texture

[Anonymous No.11474323]

FML, you cat always looks like she's in heaven. She's got beer, tons of limes, and is always sleeping. She has it made, I love her.

[OP No.11475186]

very sorry guys, got a little too tired last night and had to make a sandwich lol, ill have to finish cooking when i get home later, my 'pologies

[Anonymous No.11475229]

how fucking fat are you btw

[Anonymous No.11475700]

>>11473071
Based.

[Anonymous No.11476000]

>>11472852
I wanted you to take a cooking request last week. Now I can't recall it.
Maybe it was a pineapple chicken Thai yellow curry or sushi.
Either way, good to see ya.

[Anonymous No.11477070]

I made food and forgot to take pics again.

[Anonymous No.11478064]

>>11475186
OP I'm worried about you and your kitties man
answer mee >>11474208

[OP No.11478103]

>>11478064
m8 i appreciate the concerns, all 3 cats are safe, my friend accidentally left my door open, patti and gibbles got out for an hour or 2, patti doesnt wander far but gibs isnt fixed yet and luckily i found her, it was stressful, my friend felt really bad and he is also my go-to buddy and took care of my kitters while i was in jail, im on top of the legal shit broski no worries

[Anonymous No.11478545]

>>11478103
thank GOD

[Anonymous No.11478703]

Completely winging it and I don't know how well this will turn out.
Rather heavily modified version of the curried eggs I keep seeing in the webm threads.
Adding bacon and having beans instead of rice for starters. Waiting for the beans now.

I'm glad things are working out for you after that rough spot, OP. There are lot of people walking around who would rather turn a blind eye than step in and help an animal. Or a fellow person for that matter.

[Anonymous No.11478730]

What do you guys think of Snowy?

[Anonymous No.11478755]

>>11478730
id eat that cat

[Anonymous No.11478793]

>>11478730
i think you should flip the picture the right way before posting you fucking mongrel
also can cats even eat bacon? my roommate's never pays attention to bacon i leave out on the counter

[Anonymous No.11478802]

>>11478730
She's a beaut. Kinda weird naming your bacon though.

[Anonymous No.11478803]

>>11478730
almost as cute as pattiu

[Anonymous No.11479012]

>>11478703
Frying the bacon and curryspices. Not sure I should have added the spices to early, but they didn't burn at least.

[Anonymous No.11479020]

>>11479012
Bacon done. Added in the hardboiled eggs for a minute and then the sliced onions

[Anonymous No.11479028]

>>11479020

[Anonymous No.11479048]

>>11479028
Onions softened up.
This is where it went wrong;
I was pretty sure I didn't have any coconutmilk, although it turns out I didn. I used regular milk for a liquid instead, but figured it wasn't as think as the exotic stuff, so I stirred a tablespoon of flour into it. Ended up way too thick!
Which meant I had to add more liquid which resulted in more sauce. I don't suppose that's always a bad think but the end result is different from what I was aiming for.
Still delicious, though

[Anonymous No.11479055]

>>11479048

[Anonymous No.11479063]

>>11479055

[Anonymous No.11479064]

>>11479063

[Anonymous No.11479066]

Made some nice sausage and mushroom stew

[Anonymous No.11479074]

>>11472852
Nigga, why you buy so many limes? You mexican?

What the hell do you do with them?

[Anonymous No.11479092]

sometimes the pork chops are good, sometimes bad. the thick cut seems better. should I try maybe adding salt this time, cooking longer. little to juice too.

[Anonymous No.11479095]

>>11479092
*juicy

[Anonymous No.11479140]

>>11479092
I will cook 5 minutes longer, salt and pepper, and cut back on the water to get the stuff to stick to it. and see how that does.

[Anonymous No.11479158]

>>11479066
That looks delicious. Mushrooms are kind of expensive here and I'm not confident in my ability to only pick edible ones in the forest.
God-tier autumn crop, though, definitely.

[OPIATE No.11479324]

>>11472852
who needs more than 7 limes ?!?

im going to be working like non stop for the next month so not sure if I'll even have time to open the thread till after chrstmas

best wishes to all here

[Anonymous No.11479330]

>>11479140
yeah, that did it. good shit.

[OPIATE No.11479333]

>>11472890
:(

[Anonymous No.11479349]

>>11479158
Even normal Agaricus? They're dirt cheap here.

[Anonymous No.11479360]

>>11479330
>>11479140
>>11479092
>talking to yourself in broken english with no pictures
What the hell are you even posting for?

[Anonymous No.11479363]

>>11479360
satan made me do it.

[Anonymous No.11479367]

>>11473071
Wow OP you’re legit a hero. How the fuck do you just keep getting more and more based?

[Anonymous No.11479532]

>>11479055
Looks breddy good actually.

[Anonymous No.11480217]

>>11479532
Oh, don't get me wrong; it was delicious. You can't really go wrong with a curry.
It just didn't look the way I wanted it to.
The webm doesn't mention any thickener at all and I guess I was an arrogant food to assume it was needed.

[Anonymous No.11480221]

>>11480217
*fool
Hah

Seriously, don't eat me.

[Anonymous No.11480228]

>based Patti still going strong
I love you OP I dunno what this board would be without you

[Anonymous No.11480251]

made some bread

[Anonymous No.11480263]

>>11473071
Fuck man, as if being the only person who makes actual cooking threads here and having a bunch of cute kitters wasn't enough. You're doing god's work, OP.

Work at the restaurant is going to be fucking insane up until after new year's now so I did a (very) early Christmas dinner for some friends before they basically won't see me for a month.

Hudson Valley foie gras 'au torchon' with pine mushroom infused pumpkin jam (pine mushrooms/matsutakes have a very pronounced spice-like flavor, like a hybrid of cinnamon and pine/juniper and mushroom), shaved marinated delicata squash, green apple, peppered pumpkin seeds. Doing the torchon took like 5 days but it was so, so worth it.

[Anonymous No.11480274]

>>11480263
Forgot to mention, also made some cultured butter oatmeal brioche to go with it.

Tortellini of lobster made with pasta that was coloured and flavoured with the roe of the lobster. Butter poached lobster claw, lobster emulsion finished with the tomalley and some of the poaching butter and flavored with home-made Calabrian chili paste, fennel confit in lobster oil, fennel fronds, fennel pollen, chives.

[Anonymous No.11480275]

>>11473071
I want a cat daddy boyfriend like you <3
LONDON, I promise

[Anonymous No.11480280]

>>11480263
That looks like a pretty big portion of foie gras.

[Anonymous No.11480289]

>>11480280
It is- I mean if you're going to do foie gras you might as well go all out on it imo- but it's not as big as it looks, the torchon is pretty narrow. Plus then we hung out and drank for a fair while before I went and finished the next course so it all worked out.

[Anonymous No.11480337]

>>11480263
>foie gras 'au torchon'
are you this guy
https://www.youtube.com/watch?v=c0sYXrID16A

[Anonymous No.11480352]

>>11480337
Not that guy but that is pretty well exactly the method I used. After shocking in ice water I applied a second layer of binding though and then hung it in the fridge to 'mature' for a day before using it.

[Anonymous No.11480385]

>>11480263
Damn son. If I was Gordon Ramsay I might say the garnish could be finer, but I'm sitting here at midnight and I feel like I can taste that.

[Anonymous No.11480404]

>>11473920
Sadly there are too many underage redditors on the board now so they will probably keep making them. The best solution is to do what I do and hide them every time they crop up.

[Anonymous No.11480454]

>>11480404
The best solution is to make lots and lots of McDonald's threads.
Because that's what you want instead, isn't it, cocksucker?

[Anonymous No.11480552]

Starting the fermentation process on some hot sauces. From left:
Roasted jalapeno and Serrano with clove, allspice, and peppercorns in a basic salt water brine.
Next is a jalapeno, chipotle, habanero mix. Same basic brine.
Next is a roasted shishito and pear mix with lots of sugar, cilantro, and lime juice in an apple cider brine.
Last is Japanese chili pods with anise in a rice vinegar brine. 6

[Anonymous No.11480585]

>>11479064
Looking good chop

[Anonymous No.11480613]

>>11478103
So Gibs wander around and you caught her being bullied by a guy, you punched that guy for protecting your pet AND you have to go to jail for this ??

[Anonymous No.11480623]

>>11478730
Post more snowy you dingus

[Anonymous No.11480649]

>>11473071
God bless you OP. Never stop making these threads, they're the best. And fatty Patti is cute.

[Anonymous No.11480676]

>>11480385
Yeah it could definitely be more perfected in plating but it was a pretty casual dinner, I didn't want to spend too long plating up when I could be hanging out and having a drink. It tasted great, that was all I was really worried about.

>>11480552
Those all sound really good man. Making some hot sauces is something I really need to get on, I've never tried it yet. How long do they take, generally?

[Anonymous No.11481013]

Made some mung bean dal with Jasmine rice. Was pretty good, need to adjust the spices (too much ginger this time).

Also if anyone has ideas for side dishes to make it less boring, I'm open. Thinking some chopped cucumber would work well.

[Boo/k/worm No.11481110]

>>11472852
Based OP protector of kitties, saint of /ck/, may he bless us in the kitchen amen
Any, I swore I'd post my teriyaki tofu cook along one day and TODAY IS THAT DAY
This is the first dish I've ever cooked that doesn't use a microwave, I'm new too cooking but it turned out real good
Anyway, family photo. I got the recipe from
https://www.foodandwine.com/recipes/teriyaki-tofu
I substituted the the teriyaki ingredients with teriyaki sauce

[Boo/k/worm No.11481129]

>>11481110
This was right side up in my phone IDK wtf happened
Anyway slice that shit up

[Anonymous No.11481134]

>>11481013
crispy caramelised onions, any salsa, popadoms

[Boo/k/worm No.11481138]

>>11481129
Christ what happened to my photos

[Anonymous No.11481140]

>>11481134
Seconding papadom, and tamarind salsa.

Also suggesting pakoras dusted with chaat masala.

[Boo/k/worm No.11481147]

>>11481138
Forgot to mention that cup contains all sauces mixed
Here's a photo of my chopped tofu, twas my first time and keeping it together proved harder than anticipated. Also my kitchen notes

[Boo/k/worm No.11481158]

>>11481147
I swear these photos are upright on my phone
Anyway, the landing pad is ready for liftoff so let's fire this shit up

[Boo/k/worm No.11481173]

>>11481158
They said cook until golden, but I could never get anything but burnt or white. Flipping is an involved process

[Anonymous No.11481203]

>>11480404
How are you posting in a hidden thread
Or why, really, is more the question, I guess

[Boo/k/worm No.11481227]

>>11481158
WHY IS THIS THE ONLY UPRIGHT ONE
>>11481173
It took me FOREVER to size this down to under 4 mb, even increasing in file size with one of my crops. The fuck?
Anyway, this smelled absolutely delicious once sauce was added. Had to open the ole glass doors though

[Anonymous No.11481247]

>>11481227
Oh shit dis gon b gud

[Anonymous No.11481248]

>>11480552
get something to submerge those under water

[Boo/k/worm No.11481280]

>>11481227
Bone ape tits
Added a tiny amount of soy sauce, served with a cold glass of mio
If it seems like everything is annoyingly out of frame, I had to crop like crazy to get down below max file size
Turned out pretty good.

[Boo/k/worm No.11481300]

>>11481280
What do you think Mittens?
Probably not a fan of the smoke and noise from the stir fry

[Anonymous No.11481312]

>>11481280
>raw onion
>raw peppers
>burned tofu
why

[Boo/k/worm No.11481317]

>>11481312
>raw
Ahem
>>11481227
The tofu is burned because this is my first time as mentioned in >>11481110

Any more questions?

[Anonymous No.11481328]

>>11481317
did you enjoy eating those big chunks of raw red onion?

[Anonymous No.11481332]

>>11473839
>living on veges
the horror, quick, give them funding

[Boo/k/worm No.11481366]

>>11481328
They're not raw. They were cooked with the tofu and bell peppers. Are you saying I should have cooked them longer?

[Anonymous No.11481382]

>>11481312
onion and peppers are best raw, cretin

[Anonymous No.11481390]

>>11481280
Alright, well, since you're obviously new to all this let me give you some advice. First for the pictures, you should resize them, nobody needs 4k by 3k, if you downsize to 1k it's more than enough and will solve your size problem. As for the rotation you can fix that easily in a click with whatever program you choose for the resizing.

For the cooking, first and foremost that dented knife is probably awful to work with so if you have the means I'd get a cheap chef knife instead. It might seem daunting but after a while you won't want to use anything else.

Browning is something of an acquired skill, but for starters you should heat some oil in the pan on medium heat and when hot enough (I like testing the heat by throwing a small piece of onion in it and waiting until it sizzles) just set your stuff on there and don't move it. If your heat is right it'll brown instead of burn (obviously you can just turn it down if it starts cooking too fast). Of course you have to turn them a couple times since it's tofu cubes, honestly I don't care enough to turn each of them properly so I kind of do it haphazardly, shaking the pan and tossing them around hoping to get most sides browned.

Finally you seem to have a bit of trouble with ordering for cooking stuff. Onions usually take longest to cook so you'll want to cook them first, then add the peppers when the onions start softening and cooking another couple minutes. Personally I'd then take out all the vegetables and cook the tofu on its own, before adding the veggies back and mixing it all up to reheat it.

Thanks for the cook-along, it's more than most fast food shitters around here can do I'm sure. Also cute cat.

[Anonymous No.11481436]

>>11481134
>>11481140
Thanks, I'm going to go with papadams, achaar and raita.

[Anonymous No.11481452]

Should be making a gyoza cook-a-long later in the day. Waiting for grandparents to vacate the kitchen
>underage
Nope they're just still around and like to hang around in the kitchen

[Anonymous No.11481453]

>>11481366
Are you a girl?

[Anonymous No.11481458]

>>11481452
Man everyone's grandparents hang around in the kitchen I think, that's just how grandparents are.

Looking forward to seeing your gyoza whenever that happens.

[Boo/k/worm No.11481476]

>>11481390
Thank you kind sir! Your advice is much appreciated.
The pictures show up right side up in my phone. 4chan is rotating them, not me.
I'm not sure where the option for 1K is in my phone. Will look around.
I had a better knife (a whole block of them in fact) but I distinctly remember little to no trouble with the cutting process anyway. I'm new to cooking on my own, not cutting. I always help with my parents, who I live with, and I'm sort of a knife fanatic. You can see I have a really rockin' EDC in my final photo, above the plate.
Everything else I'll keep in mind.

[Boo/k/worm No.11481483]

>>11481453
Take a quick guess

[Anonymous No.11481489]

>>11481483
What’s wrong with your hand? Why does your cat have dandruff?

[Boo/k/worm No.11481537]

>>11481489
Yeah she has a lot of dandruff
She's old and probably part human from how much sweat she's absorbed from being petted.

[Anonymous No.11481694]

Ok its time, we're gonna make some gyoza.

[Anonymous No.11481705]

>>11481248
Is it going to fuck things up if they're poking out of the water a bit?

[Anonymous No.11481711]

>>11479074
Lil miss fatty pat patti!

[Anonymous No.11481713]

>>11480251
That’s a nice lookin loaf

[Anonymous No.11481727]

Some chopping

[Anonymous No.11481734]

>>11481537
I have a greasy old cat as well. I give her baths with plain dawn and it helps

[Anonymous No.11481739]

>>11481705
Yes they will mold. Just fill a sandwich bag with water and put it on top to weigh everything down

[Boo/k/worm No.11481742]

>>11481110
>nobody's noticed the doggo in top left corner

[Anonymous No.11481767]

Grate ginger and add some veggies, spring onions and lettuce (romaine, I have some around)

[Anonymous No.11481777]

With seasonings added,
Salt, sugar, black pepper, shoyu and sesame oil

[Anonymous No.11481786]

Mixed in a bowl with nice plastic gloves to keep hands clean

[Anonymous No.11481797]

Now I prep for making the gyoza, some eggwash to seal the seams

[Anonymous No.11481827]

Oh shit the wrapper feels kinda thin

[Anonymous No.11481843]

Now I wait for the bottoms to brown a little before adding cornstarch water

[Anonymous No.11481858]

Steaming for about 5 min

[Anonymous No.11481879]

>>11481858
i'm making dinner r/n but i'm not even going to lie i want to trade food now. air mail me some anon.

[Anonymous No.11481895]

>>11481843
>cornstarch water
why?

[Anonymous No.11481898]

Fugg too much cornstarch in the water it's literally mucus. Gonna try again

[Anonymous No.11481899]

>>11481895
not the OP but i imagine to help them stick to a non stick pan and brown up nicely.

[Anonymous No.11481903]

>>11481895
Thought it'd help steam the gyoza to cook evenly, now I got a huge mess help. Any idea how I should cook them instead? I used to work at a ramen place they had a pressured steamer fryer or something I was trying to replicate it. Needs to fry and steam.

[Anonymous No.11481904]

>>11481827
Damn dude nice folding, those look professional as fuck.

[Anonymous No.11481922]

The filling is spicy and porky delicious but the texture is absolutely unsalvageable. Help me based /ck/bros

[Anonymous No.11481928]

>>11481904
Thanks dude I used to work at a ramen place some master dude taught me a little

[Anonymous No.11481956]

>>11481922
dont think you could fry them in a little oil to force some moisture out and crispy up the corn starch? i would try a quick deep fry but i am no pro;;

[Anonymous No.11481957]

>>11473839
Could probably buy less limes that shits expensive

[Anonymous No.11481972]

>>11481957
depends on where you live. in texas i can swing by the mexican grocers and pick them up for like 10 for a buck sometimes less.

[Anonymous No.11481974]

>>11481476
The rotation is stored in the EXIF data which 4chan strips when you post on any board other than /p/.
So you have to flip the pics manually.

[Anonymous No.11481979]

Well I'm gonna have the filling in some pita until i get some good ideas
>pic related, made some extras on night shift by accident

[Anonymous No.11482005]

>>11472852
>Austin eastcider
what's up fellow Texan

[Anonymous No.11482023]

>>11482005
another texan reporting in so theres at least 3 of us here. i'm drinking garbage though.

[Anonymous No.11482067]

>>11481956
Good idea but I got cornstarch gunk all the way up the gyoza s now so gonna redo

[Anonymous No.11482091]

>>11482067
good luck bud. always sucks fucking up a recipe especially at the last second.

[Anonymous No.11482097]

>>11481489
How the fuck are people going to eat ass but get grossed out by dandruff? Btw it shows up more on black pets and I suspect with the way cameras focus and contrast it is a factor in why pets with black fur are less likely to be adopted

If you're cleaning their shit for 15 years you'll probably pet them when they're crusty

[Anonymous No.11482100]

>>11482005
They sell Austin on the east coast now, could be anywhere.

[Anonymous No.11482106]

>>11482100
oh damn, I didn't realize

[Anonymous No.11482116]

Tried steaming and searing, it was ok could be better

[Anonymous No.11482121]

>>11482091
Thanks dawg

[Anonymous No.11482196]

>>11472852
>cat ass beer

[Anonymous No.11482383]

>>11480251
Good job, anon! Hope it tastes great

[Anonymous No.11482408]

>>11482116
looks fuckin dope, how do you stuff them so fat are you making your own wraps?

[Anonymous No.11482410]

>>11481922
Get a bamboo steamer for $8 on Amazon, it'll rock your fucking world

[Anonymous No.11482737]

>>11481972
Oh well they were $30 a kilo last time I checked where I live sucks for me I like to make cocktails with them and I have to use the shitty bottled stuff most of the time in winter

[OP No.11482832]

crackas

[OP No.11482836]

getting my mice in the lobby ya heard

[OP No.11482861]

https://youtu.be/KC5H9P4F5Uk

[Anonymous No.11482889]

>>11482106
Yeah I’m in VA and I see it. Is it any good? There’s a great local cider that I don’t venture from often but I’ll try it if it’s good. If it’s sweet, I won’t like it. I only like dry ciders.

[OP No.11482996]

[OP No.11482998]

was decent

[Anonymous No.11483033]

>>11482998
cabbage and taters look real nice

[Anonymous No.11483109]

>>11481138
I think it loses the correct orientation because 4chan strips all of the metadata. I usually throw photos in photoshop, turn them the right way up and export at 1024x.

[Anonymous No.11483116]

>>11481895
Some recipes use it to produce a sort of lacy crisp around the edges of the dumplings. I'm guessing it happened originally when the skins were dusted with too much starch, but people realised it's actually pretty tasty and do it on purpose now.

[Anonymous No.11483142]

>>11482998
This looks tasty OP.

>>11482861
And this look QT.

[Anonymous No.11483161]

>>11473839
Not an american but fairly sure you can get 4 loaves of bread, some peanut butter, half a kg of bacon and some eggs for $28

[Anonymous No.11483268]

>>11483161
American here
>4 x bread loaves = $4
>64oz pb = $6
>1 lb bacon = $5
>18 eggs = $2
>Total = $17
What'll you buy with your last ten dollars?

[Anonymous No.11483280]

>>11480623
OK

[Boo/k/worm No.11483452]

>>11481974
Oh fuck
Thanks dude, how the hell did you figure this out
Testing....

[Boo/k/worm No.11483464]

>>11483452
>>11483109
>>11481974
WTF
I flipped it to the right to counter the left flip but it still put the top side on the left

[Boo/k/worm No.11483471]

>>11483464
Hold on
I notice all the pictures I cropped came out right side up
Lets see...

[Anonymous No.11483488]

>>11483268
60 limes

[Anonymous No.11483496]

>>11482861
I FUCKIN LUV CLOSE UP PATTI

[Anonymous No.11483502]

>>11483280
Thanks muscle anon. Snowy is adorable

[Anonymous No.11483509]

>>11481972
Damn dude. They're $0.99 each where i live right now.

[Anonymous No.11483511]

I only come into these threads for the pictures of cat laying next to food items.

[Anonymous No.11483777]

>>11483511
I wanted to say this for awhile. But I also concern OP feelings on his cooking, desu I remember Patti pic more then OPs food

[Anonymous No.11483787]

>>11472852
catfags sicken me. enjoy your toxoplasmosis you filthy degenerate faggot.

[Anonymous No.11483824]

>>11483787
>A healthy person does not require treatment for toxoplasmosis, as symptoms are mild and usually disappear within a few weeks.
incel

[Anonymous No.11483930]

Made some good ol' Currywurst. Perfected those oven fries at this point, absolutely love them

[Anonymous No.11483948]

one day I will marry op

[Anonymous No.11483966]

This is a dank fuckin thread and why I still love 4chan

[Anonymous No.11483967]

>>11483948
blacked

[Anonymous No.11483972]

>>11483930
You're gonna say that and not share? Also I need recipes to cook up bros, every blog I'm following is filled with Thanksgiving stuff and I had mine last month already.

[Anonymous No.11484299]

>>11483930
>Peel potatoes
>cut them into fries, I like them reasonably thin
>Put them in a bowl filled with cold water, mix it around in there and let them sit for a few minutes (~5)
>Pour out the water and pour some new cold water in, just to see if there's still any more starch in that might come off.
>Thoroughly dry them, put in a dry bowl
>Add a bit of oil (I take one teaspoon of olive oil), paprika powder, salt, maybe some cayenne if you like
>Evenly lay them out on a sheet with baking paper, best if they don't touch eachother
>Bake in a preheated oven at roughly 200° C (convection, 220 or so regular) for~30-40 minutes, depending on how brown and crispy you'd like them

[Anonymous No.11484469]

>>11484299
Was meant to refer to
>>11483972

[Anonymous No.11484591]

>>11483948
Me too. I always knew OP is a cute femanon

[wat No.11484655]

>>11482737
>>11483509
well shit. i guess living next to mexico has it's perks. this is an ad from a market not far from my house. i think the cheapest i see them is 15 for a buck. avacados are usually like 50 cents each at this same shop

[Anonymous No.11484711]

>>11484591
dang I wanted a boy

[OP No.11485113]

I NEEDS IT BRUHS

[Anonymous No.11485308]

Made some carbonara, without the meat.

[Anonymous No.11486205]

>>11483116
I don't know how to feel about that picture

[OP No.11486913]

have to get up early so some easy slop doggies tonight and a 'rita

[Anonymous No.11487197]

>>11486913
is that canned chili or homemade?
I've been using Wolf canned chili for late night chili dogs but I'm curious if there is a better brand out there

[Anonymous No.11487225]

Pls post Gibler and Pattu ty

[Anonymous No.11487309]

>>11485308
That's a lot of parsley tho

[Anonymous No.11487419]

Gyoza bro here.
We finna do lasagne stay tuned
Getting myself a little more relaxed at the bar after my shift before heading home.

[Anonymous No.11487422]

>>11482408
Gotta make sure the wrappers aren't cold to start, more elastic. I make wrappers very rarely not this time

[Anonymous No.11487424]

>>11472852
Based schizophrenic poster

[Anonymous No.11487478]

>>11487197
I rmb op usysally get canned

[Anonymous No.11487553]

>>11485308
You mean cacio e pepe?

[Anonymous No.11487572]

>>11487309
Yeah it's partly the camera angle, but it is a lot of parsley.

>>11487553
Well it has egg (and no butter) so I think it's closer to Carbonara.

[Anonymous No.11487668]

>>11483966
>bear released
>not "free to go"

I think I'm making split pea soup tomorrow. Depends on if I can find a good chunk of pork for it. I don't have anymore shanks in the freezer.

[Anonymous No.11487979]

>>11473839
fucking lol, gtfo out of here with your whole foods organic pesticide free washed by a virgin shit.

50 lb bag of rice 22 bucks at sams or costco
50lb bag of beans 28 bucks
10 lbs chicken 16
10 lbs potatoes 5
48 eggs 11
a bunch of seasonings, veggies, vitamins and you're good to go.

We lived in 200 bucks a month for 4 big college guys, this was 2015 not some 1990 old economy steve bs. Food stamps need to be cut by 75% to teach people to shop.

[Anonymous No.11488423]

>>11485113
bruh ;-;

[Anonymous No.11488433]

>>11485308

[Anonymous No.11488680]

>>11487979
>10 lbs chicken 16
uh, what?
>48 eggs 11
wut

[Anonymous No.11488718]

>>11487979

[Anonymous No.11490165]

>>11485308
Nice

[Anonymous No.11490388]

Hey coo/ck/ies

[Anonymous No.11490423]

>>11488718
last trip to meijer
>1 5lb whole chicken
>16 large drum sticks
>two bags onions
>large bag russet potatoes
>large bag garlic
>10 jalapenos
>2 boxes sazon
>10lb bag rice
>8 cans black beans
>bag celery
>bag carrots
>vegetable oil
>2 boxes pasta
>2 jars pasta sauce
>2 bags of knock off doritos
$52
im fed for lunch/dinner for over 2 weeks

[Anonymous No.11490439]

Looks like I made some absolute units

[Anonymous No.11490449]

>>11488718
>Hello, I'd like 37 cents worth of chicken, please.

[Anonymous No.11490453]

>>11488718
>potato $0.03
>sweet cassava $0.03
>saffron threads $0.03
>tempeh $0.01
>peanuts $0.03
>kaffir limes $0.12
>mutton $0.03
>cinnamon $0.33
Retarded image is retarded. Maybe if you lived in a rural indonesian village these would be the prices.

[Anonymous No.11490716]

>>11480251
no crumbshot?

[Anonymous No.11491442]

>>11483824
>it's okay to be diseased as long as you don't die catfaggot logic

[Anonymous No.11491940]

>>11479324
Looks good

[Anonymous No.11491968]

>>11485113
>that pov
Are you a midget ? Or was it Patti who took the picture

[Anonymous No.11492291]

>>11487668
A ribroast and some sausage. Should be alright.

[Anonymous No.11492294]

>>11492291
bit of salt, some bayleaves, and the rinsed peelings from the leeks.

[Anonymous No.11492305]

>>11492294
This might be too much carrot. They were starting to get floppy so I just peeled them all.
We're waiting for the meat now

[Anonymous No.11492316]

I'm making some ribs for dinner. Will post their final form in 3 hours

[Anonymous No.11492411]

>>11492316
Looks like gon b gud. How are you cooking them?

[Anonymous No.11492433]

>>11472862
To know if it is ripe, you shake it. If you hear the pit move around, then it is ripe.
T. Puerto Rico

[Anonymous No.11492510]

>>11490439
In awe at the size of those lads.

[Anonymous No.11492913]

>>11492305
Veggies in. Use about half the carrots.
Now, Maybe I should warn you that this is a dish with boiled meat. But the meat isn't the star of the show anyway. You just eat that with mustard on the side because it would be a shame to waste it.

[Anonymous No.11492918]

>>11492913
Put all the carrots.

[Anonymous No.11492930]

>>11473071
>ry to kill an innocent animal in front of me for shits and giggles, whether its a cat, dog, racoon etc, shit dont fly with me, and he tried to act tougher than he actually was
Hope whatever happened your charges gets dropped and he gets his, from the way it sounds like it went down.

[Anonymous No.11492995]

>>11492913
split peas. Preboiled because I'm lazy and they honestly are just as good.

>>11492918
Looking back, I could have. Maybe I'll boil the rest tomorrow and add them to the leftovers.

[Anonymous No.11493005]

>>11492995
The finished and quite traditional product. Not much flavour in the meat by now of course so you have it with mustard. I went for a coarsely ground mustard that I mixed with water and left in the fridge to soak for about an hour.
Plenty of salt and pepper in the soup and a splash of vinegar which I think you can make out in the pic.
It's delicious and cheap and a great dish for autumn or Winter.
The fatty and gristly parts of the meat go into the box I have in the freezer for stock.

[Anonymous No.11493038]

>>11493005
Keep posting, I recognize you by your plates and your food looks real comfy. I'm gonna try shitty eggs tomorrow. You from north eastern EU or something?

[Anonymous No.11493048]

>>11472852
I like your dickered cookalong threads op. The oc is refreshing.

[Anonymous No.11493072]

>>11493038
Denmark. And do try them. Very simple and delicious dish.

[Anonymous No.11493142]

>>11493005
Soup looks good. I love pea soup.

[Anonymous No.11493149]

>>11493038
They'll definitely be shitty.

[Anonymous No.11493175]

On a 1500 calorie diet for a bit.

Losing weight steadily and faster than I thought I would, down 15 lbs.

This plates 501 calories.

[Anonymous No.11493778]

This isn't totally on topic, but I was at /qa/ concerning the 4chan/4channel split, and there's talk that the way it will work, is that there will be more filters, and possibly not being able to post images in an effort to get rid of pepe and wojack pics. If this board did become text only, it would kill threads like this one. I couldn't see /ck/ surviving the transition.

[Anonymous No.11493820]

>>11493778
>no pictures
most boards will die then. people ain't got no time to read.

[Anonymous No.11493943]

>>11472852
Buffalo Bayou is decent beer and Rassul is a stand-up guy.

[Anonymous No.11494270]

>>11493778
Sounds like bullshit, you can't remove pictures from imageboards. Plus there's nothing wrong with pepe and wojack images, there's nothing NSFW about them unless we're talking of SJWs getting offended and claiming it's some alt-right crap like they got memed into believing.

[Anonymous No.11494491]

>>11493175
Good on you bro. Losing weight is easy when you know the minimum about nutrition. Cut out junk, liquid calories, dessert, eat a balanced diet to keep you satiated and keep it under your daily caloric intake and wa la, you'll see pounds melting away. You can definitely keep eating good food on a diet too so there's no reason to stop cooking either.

[Anonymous No.11494942]

>>11472852
im away for a few months and the first fucking this i see back is this retarded faggot reddit asswipe again and the faggots who enable this bullshit.
>DROPPED
fuck off to reddit, cancer.

[Anonymous No.11494951]

>>11494942
there's a hamburger helper thread that needs your help

[OP No.11495799]

want to say sorry I haven't replied much itt I've been really busy and I appreciate any kind words and contributing to the thread, it's nice there are still some kunts out there who like cooking and stuff:)

[Anonymous No.11495846]

Sorry for shitty camera but I made this tonight, anons!!! Gumbo from yesterday, creamed spinach (my first try), toast, and two fried eggs over it.

[Anonymous No.11496056]

Does fml stand as "for my loved ones"?

[Anonymous No.11496063]

>>11495846
what recipe do you use for the gumbo? I have been making the recipe presented by cookinginrussia on youtube, but im curious of other variants.

[Anonymous No.11496287]

>>11472909
someone fucked with a stray and you got public intox and open container for yelling and threatening someone.... be honest. come on... we know it's what happened.

[OP No.11496378]

>>11496287
wish it was that simple, might give more details after I'm done with the legal process, no alcohol was involved or drugs

[OP No.11496390]

making chips and tendies

[OP No.11496398]

30 limes for a dollar means you gon see some 'ritas

[Anonymous No.11496437]

>>11496398
I love you. Dont ever forget that.

[Anonymous No.11496442]

>>11496398
Where’s Patti?

[OP No.11496487]

>>11496437
;)

[Anonymous No.11496682]

My kitty getting Put down today most likely, so many different visits to the vet to try and help but shes 16 and now her hind legs are failing and she is hardly eating or drinking on her own. Maine coon. I wasn't always a great owner but I've done alot for her over the past few years. Gonna miss my kitty. Sorry for blogposting.

[Anonymous No.11496734]

>>11496063
I don't really follow a recipe.
I do a ton of fresh tomatoes, canned if tomatoes are shit.
A few cans of tomatoe paste halfway through. Corn. Celery. Whatever fresh peppers you can find. Any. I did mine this round with reaper and ghost becausea customer who comes into my store gifted me some. A few bell pepper. Onion peeled and cut in half. Some add okra. Pan seared and sliced sausages, chicken, and shrimp at the very end, fresh garlic and then a ton of spices. I like to think of slow cook stuff less as a exact recipe, and more of "what's cheap and what you can find."

[Anonymous No.11496738]

>>11496682
She lived a long life. Don't feel too bad, anon. She was loved. Good job.

[Anonymous No.11496787]

>>11473071
I didn't think I could like an internet stranger any more but here we are. Fucking based animal bro.

[Anonymous No.11496877]

>>11496398
d00d i'm so jealous you get that many limes for that cheap. it's about 79¢ EACH where i live. and they're my favorite citrust fruit too :[ consider yourself #blessed

[Anonymous No.11496916]

>>11496487
Absolutely delicious

[Anonymous No.11497144]

>>11488718
>10$ tip

[Anonymous No.11497157]

>>11496487
Oof those sauces though, please upgrade those next time. Tendies also looking a bit burnt but probably still tastes fine.

[Anonymous No.11497390]

Had some chicken bones left, so I'm making chicken soup. About ½ lb chicken bones, two shallots, ½ leek, ½ celery bulb, three carrots, tsp peppercorns.
I cracked the bones in half to expose the bone marrow, curious how it will work out. I'll remove the bones in three hours, then blend the soup and add diced potatoes, salt and parsley. Maybe, I'll also add a tbsp of chili paste near the end, who knows!

How are you holding up?

[Anonymous No.11497575]

>>11487979
>48 eggs
>$11
what the fuck kind of ultra premium insane eggs do you buy

i can buy 30 eggs from the off license here for £1.50

[Anonymous No.11497701]

>>11495799
OP don't stress yourself, we will always be here
thank you for the beautiful PattiGibbi combo pic :3

[Anonymous No.11497703]

>>11497390
I already took out the bones, blended everything and added 1 tbsp paprika, each ½ tsp nutmeg and cumin, as well as some chili flakes. Then, I added about 2 l of water which might have watered it down just too much for my liking, so I'll have to let it simmer some more. The bone marrow didn't do much of anything in my book, but it was a nice try. I also added the potatoes and 2 tbsp of salt, but I will probably replace the potatoes with red lentils and blend everything again. At this point, it already tastes a lot like lentil soup so why the hell not...

It tastes better than it looks, my lighting is horrible. Just missing a dash of cream or something to make it more tangy, then it'd be perfect.

[Anonymous No.11497728]

>>11494491
Thanks, beer and soda were the first things to go.
With those gone making the calorie goal isn't hard.

[Anonymous No.11497734]

Asked for the cheapest fresh fish and got this horse mackerel. Stuffed it with garlic, ground cumin, ground coriander, shitloads of fresh dill and lemon slices. Vegetables are leftovers i stir fryed

I feel like i needed to slice the top open and push more stuffing there but otherwise it was pretty gud

[Anonymous No.11497746]

>>11488718
>tip higher then the food

erhäng dich amerikanischer untermensch

[Anonymous No.11497881]

>>11497575
Almost three quid for fifteen eggs here in Denmark.
And those are the smallish ones from hens that were deliberately abused.

[Anonymous No.11497999]

>>11497734
Looks damn good anon, I'd eat that.

[Anonymous No.11498086]

>>11480274
Holy shit.
How much does the usual entree run where you're at?

[Anonymous No.11498176]

>>11497734
Looks delicious. Possibly a bit overcooked.

[Anonymous No.11498191]

I think I have good pork chops, next maybe I work on my grilled burgers, hard to do in winter. then maybe steak.

[Anonymous No.11498211]

>>11498191
my burgers are good, but maybe some cheese our spices idk about?

[Anonymous No.11498351]

>>11498176
Moisture and tenderness were on point but i did forget it in the oven for some minutes more than i planned.

[Anonymous No.11498516]

>>11496063
Not the initial poster, but I can tell just by the look of that gumbo they're going for more of a creole style, so I'd like to post my cajun style, which features a thick but still soupy dark brown broth as opposed to the more tomato based stew-consistency one.
Season your meats (I usually go with chicken and sausage OR shrimp, crab and oyster. For whatever reason my family usually doesn't mix their surf with their turf, though I know it's good either way.

The rest is a lot of yellow onion, a little green pepper and just a bit of celery- not much - and a dark brown roux. Honestly I go with a jarred variant half the time instead of making my own. You can add more roux depending on how thick you want your broth, or if it's too thick just add more water. I prefer mind to be pretty thick, but still at a soup consistency as opposed to a stew consistency. Add the meats and some okra once the roux is incorporated, season well and cook until it's uber tender. Maybe 30 - 40 minutes before serving we slice in some boiled eggs and green onion and serve over rice. End result looks like pic related. I'll have to post a cook along some time, but we just had gumbo last week.

[Anonymous No.11498760]

>>11498086
The place I'm at now usually runs 35-45 dollars for a main protein plate but they're pretty big, the menu is designed around people ordering a bunch of plates to share, which I think is a really fun way of doing it- you get most of the benefits of a tasting menu (little bits of lots of different things to try) in a less formal way. I'm most likely moving on from this place in a few months though, I've learned pretty well all I can here and I'm planning to go somewhere with higher-tier food and a bit fewer covers. We do like 200-250 covers pretty well every Friday and Saturday, it's fucking wild.

[Anonymous No.11498887]

>>11498760
>We do like 200-250 covers pretty well every Friday and Saturday, it's fucking wild.
Damn, what's that, about a dish every twenty seconds? How many of you in the kitchen?

[Anonymous No.11498896]

>>11498887
There are generally about 6 cooking, and two chefs/sous chefs calling and plating.

[Anonymous No.11498914]

>>11482005
Another Texan.

How do you feel about lone stars death?

[Anonymous No.11499077]

>>11498516
>okra
Mom tried to make me like it for 18 years. Still hate this goey shit and feels like i have children pallate

[Anonymous No.11499088]

>>11496682

i had to put my maine coon down this summer after 17 years. it was the hardest thing i have ever done.

i wish you well, internet stranger.

[OP No.11499133]

Giblet's taco truck doppleganger

making her chiklets

[Anonymous No.11499310]

>>11481013
do you have a recipe? blistered mung boy

[Anonymous No.11500453]

Bump

[Anonymous No.11500477]

>>11472852
>>11472862
>>11472897
>>11478730
>>11479074
>>11480613
>>11481300
>>11481483
>>11481537
>>11482861
>>11483280
>>11483452
>>11483471
>>11495799
>>11499077
Herro from-a China! I rike cat very much rong time.

[OP No.11501667]

https://youtu.be/KUmZp8pR1uc

[Anonymous No.11501687]

>>11501667

[OP No.11501704]

did up some ribs made a real spunky dry rub

[Anonymous No.11501718]

>>11501667
https://www.youtube.com/watch?v=rp6hJQMF18I

[Anonymous No.11501852]

>>11499310
Sure, here is an updated version that I haven't tried but I think will better than >>11481013. The main difference is I replaced onions with scallions, because sauteeing onions at the start added time to the recipe.

>Ingredients
113g mung beans
600 mL water
1/4 tsp turmeric
1/2 green chilli
1/2 inch Ginger
1 scallion
Cilantro
2 tsp oil
Salt

>Directions
Simmer mung beans, covered for 30 minutes add turmeric about halfway through.
Meanwhile, thinly slice scallions, mince ginger, and chop coriander leaves.
10 minutes before mung beans are done, heat oil in a small pan and cook ginger and chilli until fragrant. Add to mung beans along with most of cilantro.
Stir in salt to taste.
Add rest of cilantro at serving time.

[OP No.11501916]

https://youtu.be/Wt5EHAqhR1c

[Anonymous No.11502014]

>>11501667
I was expecting Patti to be somewhere near the limes... that was hurtful OP

[Anonymous No.11502163]

objectively the best thread on /ck/, good to see your cooking bros

[Anonymous No.11502219]

>>11480404
>redditors
>cooking
lmoaing at ur lyfe kido

[Anonymous No.11502262]

>>11501852
tldr

[Anonymous No.11502317]

No new content but OC regardless.

>>11493072
Finally made it, although I put the mustard directly in the bechamel instead, and the eggs came out a bit too hard but that's no big deal. Pretty good and comfy, plus every part of it is cheap to get, so I might start making it regularly. You have to like mustard but I definitely do. I hope I didn't disgrace your dish too much.

[Anonymous No.11502324]

>>11502317
Egg shot

[Anonymous No.11502350]

>>11502317
>>11502324
Delicious!
And yeah, it's dirt cheap. Good student food.

[Anonymous No.11502474]

Posting my lunch.

[Anonymous No.11502498]

[Anonymous No.11502535]

>>11478730

[Anonymous No.11502812]

Made this today.
Was amazing.

[Anonymous No.11503329]

Made some steak with charred peppers and lentils and minty chimichuri to cheer up my girlfriend today

[Anonymous No.11503356]

>>11503329
fuck, meant to say green beans instead of lentils

[Anonymous No.11503374]

>>11502812
>amazing

[Anonymous No.11503833]

>>11472852
Fuck off gay nigger

[Anonymous No.11503838]

>>11502014
Tfw you will never alter reality.

[Anonymous No.11504124]

Roasted celery root with honey and lime mustard. I wanted beet microgreens, but I had to settle for radish.

[Anonymous No.11504198]

>>11501667
>30 limes for $1
Holy shit, it's real. And I thought you were just exaggerating.

[Anonymous No.11504209]

>>11501667
dude just buy $20 of limes, imagine the possibilities

[Anonymous No.11504265]

>>11502812
I fucking want that right now.

[Anonymous No.11505191]

I made pecan cookies.

[Anonymous No.11505233]

>>11505191
recipe? looks good

[Anonymous No.11505373]

>>11490439
You should try chilling the dough in the fridge before backing next time. End result will have spread less and be more thicc

[Anonymous No.11506259]

>>11499077
Nah anon, I feel you
We cook our okra the same way for just about everythin; it's stewed for a long time with the holy trinity (onion, bell pepper and celery at a ratio of 1/2 onion to 1/4 of celery and bell pepper) and a bit of tomato, and it gets rid of most of the sliminess. We grow it in the summer and then make it in huge batches and freeze it to be shared among the family.

[Anonymous No.11506589]

>>11473071
Lol fag

[Anonymous No.11506876]

>>11505191
>>11505233
https://www.keyingredient.com/recipes/651407572/pecan-pie-cookies/
Chilled the dough in the freezer after mixing it and then again after forming the cookies. Turned out great. I'd suggest making a little extra filling as I thought the cookies looked best when it was piled on. The brown sugar really gave them a nice glitter.