fml

[Anonymous No.11742187]

them /ck/ bois is at it again

this thread is for anyone to post a cook-along, bake-along, lime-along, drink-along, crook-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 >>11715568

https://youtu.be/lPgaFt3wwQg

[Anonymous No.11742195]

I'm vegan btw

[Anonymous No.11742204]

AAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAA

[OP No.11742207]

making a buttermilk marinade for some chiken legs

[Anonymous No.11742210]

>>11742187

[Anonymous No.11742212]

>>11742207
Chicken legs for breakfast? The absolute madman

[Anonymous No.11742214]

can I pet your patti?

makin some lox, salmon cream cheese, capers, homemade pickled red onion, and bomb ass tomato loaded onto everything bagels for a cheeky drunken brekky, no pic tho sadly

[OP No.11742215]

>>11742212
naw m8 im marinating these for 2 days, got a day left

[Anonymous No.11742223]

Eat the cat

[Anonymous No.11742230]

>>11742187
A fast food thread died for this

[OP No.11742232]

>>11742214
sounds good m80, always wanted to try one of those fancy bagels

doing some dishes then Ill throw something together

https://youtu.be/z__c9ydd2Rs

[Anonymous No.11742240]

>>11742187
>mixing food and cats
enjoy your mouthful of hairs

[Anonymous No.11742253]

I made another batch of sausages because I had some casings left.
2/3 beef, 1/3 fatty pork, some broccoli and horseradish, fresh thyme and rosemary, salt and pepper, fresh garlic, cayenne, ground dried chilies, paprika, a little nutmeg, a little cardamom, a little cumin.
Pretty much just what I had around the house.

[Anonymous No.11742257]

>>11742253
I do like some different colours in there.
Also, didn't I say something like two months ago I'd start using a softbox for these pics so the exposure wasn't so terrible? Maybe tomorrow.

[Anonymous No.11742260]

>>11742257
About 2 meters worth of very fully stuffed sausage.

[Anonymous No.11742262]

>>11742260

[OP No.11742519]

>>11742253
>>11742257
>>11742257
>>11742260
>>11742262
dang bro was peepin that sausage thread really hard, really want to get the sausage attachment for my mixer, you using natural casings eh? looks dank

had to walk up to the mexi mart for a few groceries for later and grabbed a few of these elotes tamales, very basic but really good

[OP No.11743337]

made some easy wings till later deuces

[Anonymous No.11744313]

OP what is the plan for the chicken? Probably fried due to the buttermilk marinade but you never know..

[Anonymous No.11745386]

>>11742519
Yeah, natural pig casings. It's all I've ever seen for sale here anyway.

>>11743337
I need to make some fried chicken soon. It's been too long.

[jevin No.11745390]

stop posting here you disgusting obese estrogen filled mental patient

[Anonymous No.11745577]

I dedicated this baked potato to OP... AND HIS LOVELY CAT, PATTI!!!!!

[Anonymous No.11745608]

>>11745577
>preheat oven to 400F
>wash potato and then stab with fork
>coat in oil
>kosher salt first, black pepper second, garlic powder third
>1 hour 10 minutes

[Anonymous No.11745625]

Last night I made some fried catfish and tartar sauce

[Anonymous No.11745736]

>>11742215
Nice
>>11745625
>missing Friday fish by one night
Here's my cod and potatoes kinda Portuguese style

[Anonymous No.11745746]

>>11745625
Overcooked

[OP No.11746062]

just want to say this is one of my new favorite hot sauces, shit is smokey I grabbed a back up bottle tonight

[Anonymous No.11746129]

P A T T I
A
T
T
I

[Anonymous No.11746159]

>>11742187
HI PATTI!

[Anonymous No.11746182]

>>11742187
Made some chicken breasts tonight. perfect light pink hue in the center. clear juices. juicy as fuck.

[OP No.11746382]

>>11744313
ya m8 just gonna fry it with some sides nothing fancy, just want some comfy fatty food

trying to get some flavor in the flour mix i have a problem with under seasoning it

https://youtu.be/3D36a0nvZ0c

[OP No.11746398]

>>11745386
not even sure wher id get casings here i dont have anything but grocery butchers, i like frying wings a lot cuz there is no prep involved and they come out dank with a double fry

>>11745577
absolute unit

>>11745625
i been meaning to try some catfish, im not a fan of cornmeal breading but my friend is obsessed with catfish poboys so i want to try it before long

>>11745736
would eat with some of my new hot sauce

>>11746129
>>11746159
:)

>>11746182
those look good, look like it be nice on a sandwitch with some melty cheese like jack or swiss or prov and stuff

[OP No.11746407]

made some really dank mash taters but didnt take pics so here is a fatto pattato i beg yer pard'

[Anonymous No.11746441]

>>11742187
hi Kotman and Pattie, I used to post here a bit, but I moved so now I only cook at work....

[Anonymous No.11746445]

>>11746441
Real basic bistro, but some of the food is still tasty

[Anonymous No.11746448]

>>11746445

[Anonymous No.11746453]

>>11742223
I don't eat pussy haha I'm gay

[Anonymous No.11746461]

>>11745625
Need a pic of this after cutting because I'm not psychic like >>11745746

[Anonymous No.11746464]

>>11742262
What percentage of salt do you use? Also are they cellulose cases or natural?

[Anonymous No.11746479]

>>11746464
Natural hog casings.
I'd love to give you actual measurements on the seasoning, but I just don't know. I do it my eye and fry up a little bit on a pan to taste if it needs more. You can see such a test-pat in >>11742257
I almost never do any real measuring when I cook. You just get a feel for these things after you've been doing it for a while.

>>11746448
Doesn't look awful but I fucking hate those packets with ground pepper. Might as well use actual dust from atop a cupboard.

[Anonymous No.11746498]

>>11746441
>>11746445
>>11746448
howdy potna, looks good id especially fuck with them nachos

[Anonymous No.11746517]

>>11743337
Hey I'm seeing you makin easy buffalo wings pretty often. Care to break it down how to make them ?

[Anonymous No.11746528]

>>11742260
Danm. You should try private chef as your side job

[Anonymous No.11746532]

>>11746479
So it turns out more salt makes a juicer sausage, and there is a good ratio for each meat. Its something to do with the salt allowing water to bind to fat or something so that it doesn't become dry when cooking.

The salt and pepper twin packs definitely suck, but our customers are goddam animals, we tried salt and pepper shakers but they all got stolen within a couple of months. They still steal schooner glasses and cutlery, disgusting bush pigs.

[OP No.11746563]

pretty decent made some cheddar bay biscuts and packet gravy too, raining outside comfy/10

[Anonymous No.11746586]

>>11746563
hell yeah. Everything on there seems right.

[Anonymous No.11746599]

>>11746586
plate the cold after the hot, dummy

[Anonymous No.11746610]

>>11746563
Great plating m8

[Anonymous No.11746789]

>>11746563
you realize you can get that same kind of gravy without a packet by making a roux with butter and adding chick stock or beef stock, right?
i literally never buy gravy packets because of how incredibly easy it is to add a quick gravy to a meal.

[Anonymous No.11746848]

Bout to go make myself some bacon and eggs, wish me luck

[Anonymous No.11746855]

>>11746789
Not everyone keeps a float of disposable stock, and large amounts of fat around.

[Anonymous No.11746868]

>>11746855
large amounts of fat?
it takes a tablespoon or two of butter and same of flour, 1 can of low sodium beef stock and a whisk.

[Anonymous No.11746878]

>>11746868
Or you can keep a cheap packet of gravy mix that has a long shelf life and just add water...

[Anonymous No.11747426]

>>11746398
>eat with new hot sauce
You'd be sweating lad I crushed 3 dry Thai chili peppers and threw em in there.

[Anonymous No.11747488]

>>11742187
Looks like an interesting cat recipe; usually that's an Asian dish. I'll contribute my lunch later if this thread is still going places.

[Anonymous No.11747503]

>>11746517
this. OP's look restaurant quality. i imagine most of the heavy lifting for making good wings is simply just frying them as opposed to baking or whatever, but i still want to hear the full breakdown

[OP No.11747625]

>>11746517
>>11747503
ill give a quick rundown m80s but honestly I try different methods all the times and its about getting it how you like it

>pat wings dry
>i deep fry in a dutch oven, with peanut or canola
>first fry I put them in at like 350ish F for like 5 minutes or so till you can tell theyre starting to cook
>strain and put them on a plate and pop it in the freezer until they start to chill out, could honestly freeze them solid if you want
>i heat the oil up to like 370-380
>when i put them back in the oil i turn it up to try to counteract the cold wings cooling it down i want them to be cooking at like 340-350 for like 7-10 minutes just gotta keep an eye on them, stir em a bit
>i like to put franks, some 'vark and some butter in a dish and nook it but its whatever sauce you like
>i strain the wings and put em in a bowl and sprankle some garlic powder or lawrys or whatever im feeling and toss em a bit to get em nice and dry
>add sauce and toss em

pretty simple and can be done many ways but ive been really liking the par-fry, chill, re-fry, if youre too dickered you can say fuck it and just fry em once just watch the temp and dont walk off and forget about them and theyll still be decent

i plan to mess around with a simple batter and do korean style wings

[Anonymous No.11747651]

>>11746461
I fried it at 375F for 3 minutes. No pic of the insides, sorry. I used pic related as the breading because I like it. If you want some more info on what I did
>soaked fillets for an hour in milk
>dipped in breading and let dry for 10 minutes
>quick dip back in milk and then breading again
>dry for 15 minutes
>fry
The fish was very soft.

[Anonymous No.11747787]

>>11747651
forgot pic

[Anonymous No.11748047]

>>11742187
>6$ for 1 kg of legs.
HAHAHAHAH

[Anonymous No.11748053]

>>11746407
qtpi

[Anonymous No.11748106]

>>11747625
Thanks loads OP. I've never heard about the freezing method. But then with that I can batch cook and freeze them, and fry some whenever I want

Hope your korean wings turn out bomb, keep us posted

[OP No.11748288]

>>11748047
m8 i dont know what the fug a kg is but $6 for 6 lbs of drums is not bad at all

>>11748053
:)

>>11748106
ya bro if theyre frozen you gotta pay attention to that temp cuz if it gets below 300 they arent gonna get crispy and still be juicy, like i get it hot then turn the dial to high right when i put em in and watch it with my thermo gun

>>11746586
>>11746610
thx :)

>>11746789
if im cooking just for me and gravy isnt an important factor I aint messing with that, cost like 50 cents and takes 2 minutes, i plan to make some dank beef gravy for poutine eventually when i find some good curds which may be never lol

>>11746848
gl m90

>>11747426
oh ya never mind, im over the super spicy stuff, i just like hot sauce for the flavor

[Anonymous No.11749166]

>>11747787
I've used this breading before, it's p good in a pinch but I still prefer to make my own if I'm in a kitchen. It's great for camping though.

[Anonymous No.11749306]

>>11749166
It really just depends I guess, if I want a plainer corn meal breading then I will do it myself. I add some extra spices to the Andy's though.

[Anonymous No.11749326]

>>11749306
Yeah, I guess I prefer to make my own because I usually do a 50/50 cornmeal to flour mix, along with all the spices.

[Anonymous No.11749712]

>>11748047
Try 2.5kg

[Anonymous No.11750778]

bumparoony

[OP No.11751204]

https://youtu.be/9X_ViIPA-Gc

[Anonymous No.11751290]

>>11751204

>We're hitting levels of COMF that shouldn't be possible

[Anonymous No.11751331]

>>11751204
post more Patty

[Anonymous No.11751368]

>>11751204
>fuckin brushi brushi

[Anonymous No.11751529]

>>11742187
this thread is cringe
it always is
inb4 all your scripted bullshit defending this faggot

[OP No.11751578]

>>11751529
>inb4
youre boring nobody cares

>>11751368
>>11751331
>>11751290
:)

[Anonymous No.11751603]

>>11751578
your food sucks
your counters are covered in cat shit
you eat catshit and hair
your diet is your only redemption as i sit and slowly watch you kill yourself with a diet of fat cheese and sadness.

[Anonymous No.11751632]

>>11751603
Show me on the doll where OP touched you.

[OP No.11751665]

>>11751603
lol enjoy your depression friendo :^)

[Anonymous No.11751685]

>cat
Disgusting, enjoy cat shit particles in your food. Hidden

[Anonymous No.11751721]

>>11751685
>hidden
Good. It was time you fucked off anyway.
:)

[Anonymous No.11751726]

>>11742187
Baked a loaf of bread with olives, thyme and rosemary in it. Turned out great, but its almost all gone by now.
A nice slice of this with some chili garlic oil sprinkled on is absolutely wonderful

[Anonymous No.11751764]

>>11751721
God, you people who suck cat blog anon's dick are more pathetic than the fucking eceleb posters.

[Anonymous No.11752231]

>>11751764
The thread is for anyone to post OC, numbnutz, he just keeps it available.

[Anonymous No.11752238]

>>11752231
The fact that he tries to confine all OC to his fucking cat blog is the cringiest thing about it.

[Anonymous No.11752244]

>>11751665
>deflection from truth
hurts, dont it
>>11751632
>where
flavortown

[Anonymous No.11752247]

>>11742187
OP, you may get hate from angry spergs who dislike cute cats and actual cooking but even if we don’t know eachother in real life I still consider you a personal friend. Have a pic of my cat who looks a lot like patti

[Anonymous No.11752249]

>>11751764
this, this this, its reddittier cringe

[Anonymous No.11752251]

>>11752231
the entire board is specifically for this purpose you daft cunt
>>11752247
i hate you

[Anonymous No.11752267]

Pathetic ck posters angry because their blood pressure and cholesterol is too high from all the fast food have to take it out on one of the few legitimate threads on this board. Sad!

[Anonymous No.11752283]

>>11752238
Nobody is forcing you to post your OC in these threads.
I think you should go make a thread of your own right now, actually. I'm sure you have a lot to share with us.

[Anonymous No.11752292]

>>11752283
This, anyone who’s assblasted about these threads make an oc cooking thread right now I dare you faggots

[Anonymous No.11752302]

>>11752283
I post OC all the time. I'm just not a name/trip/avatar fag because this isn't reddit, dum dum.

[Anonymous No.11752315]

I made flan for the first time. Tastes like it should, but unfortunately I didn't caramelize the sugar enough, so there was no bitterness. I'll get my revenge soon.

[Anonymous No.11752363]

>>11752302
>avatar fag
It's a small community and people tend to do most of their cooking in the same kitchen every time.
A lot of people here would recognise my kitchen if they stepped into it for some reason.
Stop bitching in this thread and go back to your own if you're so fucking active.

[OP No.11752365]

these threads are for anyone who doesnt want to make a thread, i fully support making your own threads and i usually participate as anon, i also welcome you to blow off some steam here if thats what it takes but wew laddy

>>11752247
cheers m8 :3

>>11751726
im on the fence about olives but this looks dank, rustic af

>>11752315
i love flan so much, looks good, i want to make tres leches next time i got company cuz i cant afford to eat the whole thing in an hour

https://youtu.be/Ur0WFjtUVsU

[Anonymous No.11752526]

>>11752365
Oh man, tres leches. That's something I have not eaten in a very long time.

In Mexico, this cake was bastardized by large supermarkets who just went on a race to the bottom with eachother with entire disregard of quality of the ingredients or flavour. They ruined the style in a good part of the country :(. It's so sad.

Good luck at your attempt!. Post pics, I'll be lurking!.

[Anonymous No.11752564]

>>11745736
You know what they say lads: Fridays cod and potatoes is Saturday's cod cakes and sausages

[Anonymous No.11752586]

lads/ladies can i ask a cooking question.
im cooking some fried baby leeks with some roasted artichokes served with roast potatoes, what can i add to this meal? vegan options only please

[Anonymous No.11752608]

>>11752586
I guess any vegetable or fungus you want faggot.

[OP No.11752615]

>>11752586
i know nothing about vegan cooking but id suggest a strong beer

making ginger garlic paste

[Anonymous No.11752618]

>>11752615
How long does that keep and what do you usually use it for?.

I usually just mince or blend them as needed when and if I need them, but this looks practical.

[Anonymous No.11752682]

>>11752615
>>11752618
Sorry, no beers. Commercial breweries use fish blatter to clarify.

[OP No.11752806]

>>11752618
couldn't advise on how long to keep it cuz I know mixing garlic and oil is botulism prone, I use it for Indian cooking or maybe asian, I'll be using all of this today

[Anonymous No.11752864]

>>11752608
>>11752615
added some carrots and some shop bought nut cutlets. really need to learn a good nut cutlet recipe

[Anonymous No.11752872]

>>11752618
its impractical. these aromatics are strong and will overpower. op is as always just making shit up with no idea what hes doing
>>11752806
>all
youre such an awful cook on ever level catfag

[OP No.11752945]

>>11752682
you are in luck m80, whisky is vegan as fuck

>>11752872
im starting to like you m8 lol

[Anonymous No.11752984]

Did pork belly tonight. Came smoked. Got it for €1 somehow on discount. Greens are garlic chili spinach. The crackling turned out incredible. Just patted it down, did a salt rub, 40 min at 150C and 15 min at 240C.

[Anonymous No.11752989]

>>11752872
>Garlic and ginger is impractical

Why are you this gay?

[Anonymous No.11753004]

>>11752984
That pork belly looks delicious, holy smokes. Good job, lad

[Anonymous No.11753020]

>>11752984
The belly looks good but wasn't it too salty since presumbly they had salted it before smoking, no?

[Anonymous No.11753026]

>>11752984
Looks tasty. Your crust looks perfect

[Anonymous No.11753080]

>>11753004
>>11753026
>>11753020
Thanks guys

>>11753020
Nope, not too salty. I don't know how they do it (smoking) here in Germany but apparently this isn't a common cut. Ended up super moist and the crust almost like chicharrones.

[Anonymous No.11753086]

>>11752984
God damn. Good job anon.

[OP No.11753469]

>>11752984
>>11753080
bro this looks very nice, got a slab of pork belly in the freeze box i need to start messing with it, its very intimidating

making a tandoori chicken marinade and gonna marinade these boneless thighs for who the heck knows how long

[Anonymous No.11753484]

>>11753469
Yeah we thawed the pork out overnight last night. I think the secret was cooking it straight on the rack right over a pan of water in the oven while it was 180C (typoed that in my original post, should be 180C instead of 150C). So fucking moist besides the crispy af crust.

Always love the fuck out of your chicken (and Patti)

[Anonymous No.11753525]

>>11753469
Nice I made tandoori chicken just the other day, tasty as fuck. Marinate at least a day

[Anonymous No.11753959]

>>11751204
awww u have a girlfriend! nice brush!

[Anonymous No.11753975]

I love Patti. I hope you continue to make these threads a very long time.

[Autonymous No.11753999]

is this the /alc/ thread?

[Anonymous No.11754298]

I'd rather have five trashy fast food threads than this pile of slop.

[Anonymous No.11754458]

>>11754298
You're in luck, there's about a hundred of them to pick from if you look at the catalog.

[Anonymous No.11754487]

>>11746382
>WHITE PEOPLE
what did he mean by this?

[Anonymous No.11754565]

>>11752945
Maria on the street working!

[Anonymous No.11755453]

Hey folks, I'm making lentil stew, pretty basic.

>2 Tbsp olive oil
>1 yellow onion
>4 cloves garlic
>4 carrots (about 1/2 lb.)
>4 stalks celery
>2 lbs potatoes
>1 cup brown lentils
>1 tsp dried rosemary
>1/2 tsp dried thyme
>2 Tbsp Dijon mustard
>1.5 Tbsp soy sauce
>1 Tbsp brown sugar
>6 cups vegetable broth
>1 cup frozen peas

[Anonymous No.11755460]

>>11755453
>sugar
>canned peas
>some heinous poorfag olive oil

[Anonymous No.11755466]

>>11755453
Dice your onion, celery and garlic. Chop carrots in half-rounds, peel potatoes and chop into 1-inch cubes. Put oil into a large pot, and once hot, sauté garlic until fragrant. Add your onions and cook until softened. Add celery, carrots, and potatoes and cook a couple minutes to soften them up.

>>11755460
Nice meme buddy, I'm gonna save it if that's alright with you.

[Anonymous No.11755477]

>>11755466
Stir in rosemary, thyme, mustard, soy sauce, brown sugar and broth and bring the pot to a boil. Turn down to low and let simmer for about half an hour. See how unremarkable that looks.

[Anonymous No.11755489]

>>11755477
Once that's done, go around the pot slightly mashing your now softened potatoes to add some thick to that stew. Stir in peas and heat through. Adjust seasoning to your taste. Feel free to eat with some bread that's been getting stale to give it some new life.

It's alright but not sure I'd remake again, chicken pot pie stew beats it any day.

[Anonymous No.11755776]

>>11755489
Cool, I make something very similar with minor differences:
instead of peas I use chickpeas
Instead of sugar I add lemon juice at the end
I also head a bunch of chopped parsley at the end.
I almost always have some of this in my freezer, it's great when I want something filling and wholesome.

[Anonymous No.11755796]

>>11742232
feral cat who has learned to trust me

[Anonymous No.11756368]

previous thread
>>>toilet

[Anonymous No.11756471]

>>11752365
Welp, that's a new reaction image.

[OP No.11756532]

it is time

https://youtu.be/f6TCjgeD8Us

[OP No.11757037]

using the community grill, had to clean and season it, this intimidates the locals

[Anonymous No.11757044]

>>11757037
What all is in that stuff?

[OP No.11757061]

>>11757044
https://www.delish.com/cooking/recipe-ideas/a20267342/tandoori-chicken-recipe/

i used whole fat yogurt that i get from the arab market but somewhat stuck to that for the chicken, and desu its really good i accidentally just ate a whole thigh

[Anonymous No.11757084]

>>11757061
>whole fat yogurt
based
>i accidentally just ate a whole thigh
That sounds like a good problem to have. I love the thighs.
Looking good, m80. I've done something roughly similar in the oven but I really want to build a little tandoor out of ceramic plant pots.

[Anonymous No.11757213]

>cut up some pork belly
>boil in salted water for like 3 min and drain

>garlic
>ginger
>star anise
>cinnamon
>ground pepper
>ground sechzuan pepper
>ground dried chili

[Anonymous No.11757240]

>>11757213
>sear pork pieces a bit set aside
>sweat some onions set aside
>fry spices a bit untill fragrant
>add back onions and pork
>add some flour and cook off
>add whatever asian condiments
>salt
>oyster sauce
>soy sauce
>xiaoxing wine
>gochujang
>kecap manis

[Anonymous No.11757250]

>>11757240
>add water
>add leaf
>simmer until tender
>taste and adjust
>get rid of excess fat if you feel like it
Should be ready in not too long.

[Anonymous No.11757343]

give your cat some chicken

[Anonymous No.11757460]

>>11757250

[OP No.11757463]

using this chicken for a big boi batch of butter chicken

[OP No.11757466]

this is my new fav pot

[Anonymous No.11757499]

>>11757466
Everything you own is garbage. Nobody cares.

[OP No.11757535]

>>11757499
so salty lol

>>11757460
very dank m8

[OP No.11757550]

trying to get the taste just right this a really big batch i intend to freeze for ez meals so this needs to be on point

[Anonymous No.11757554]

I want to eat your cat

[OP No.11757725]

ok i got it where i want it, add the chicken, more butter and cream, i dont worry about straining the gravy like is traditional cuz im not hip on trading extra fiber for aesthetics

[Anonymous No.11757887]

>>11742187
OP, you do an amazing job!
Keep up the only qualitythread legt in this board!

Starter

[Anonymous No.11757889]

>>11757887
In between

[Anonymous No.11757895]

>>11757889
Main

[Anonymous No.11757898]

>>11757895
Calm down on the herbs, goddamn.

[Anonymous No.11757899]

>>11757895
Dessert

[Anonymous No.11757905]

>>11757887
>>11757889
>>11757895
>>11757899
I made this dinner for my girl last November, took me 3hrs to Cook.
Worth it tho

[OP No.11757940]

[Anonymous No.11757941]

>>11757905
would eat/10

[Anonymous No.11757946]

>>11757940
Naan recipe?

[OP No.11757947]

https://youtu.be/H737lxcjuQo

[Anonymous No.11757949]

>>11747625
>simple batter
I do my wings about the same. a real simple coating is whole wheat flour. kind of floury and kind of mealy, the only drawback is the oil needs filtered sooner.

[OP No.11757974]

>>11757946
m8 i just get frozen garlic naan from an indian store, ive tried a few recipes but without a tandoor or grill its not worth the effort imo, decent frozen naan sprinkled with a bit of water don in the oven till crisp then hit that cunt with some butter, shit is restaraunt quality bro i shit u not

https://youtu.be/Pka3psIK9Eo

[Anonymous No.11758085]

>>11757905
Come on, tell us what it is.

[Anonymous No.11758210]

>>11757974
making naan is so fucking easy and the frozen stuff is shit

[Anonymous No.11758661]

>>11758210
What recipe do you use? I tried one a few days ago and while it tasted okay, it was still a bit lackluster. I used a cast iron pan but it ended up more like a garlicky pancake than the naan I'm accustomed to. Maybe it was just the recipe I used, but it was a bit difficult. It didn't keep shape well when I transferred to the pan so they didn't cook evenly. I grated the garlic and mixed with the flour, maybe I used too much, I'm not sure. I've been considering just doing what OP does and freeze some. At the end of the day, it's just bread and butter.

[Anonymous No.11759296]

>>11757460
based, i bet that's delicious

[Anonymous No.11759333]

>>11757940
>>11757947
wouldletyoubuttermychicken/10

[Anonymous No.11759671]

>>11757947
Is your diet like 90% butter chicken and wings?

[Anonymous No.11760513]

>>11752872

never cooked indian food, eh? your ignorance is showing.

[Anonymous No.11760550]

>>11757725

you planning on freezing the extras?

[Anonymous No.11761915]

>>11757887
What dis?

[Anonymous No.11761946]

>>11752984
This looks so good where did you learn how to cook?

[Anonymous No.11763418]

Pretty low effort meal today due to severe burnout.
I love Hispanics!

[Anonymous No.11763524]

>>11761915
looks like crepe rolls with some chocolate and orange sauce

[Anonymous No.11763609]

I think I'm gonna make either some tacos, or some teriyaki chicken bowls tonight. What should I make, cu/ck/s?

[Anonymous No.11763617]

[Anonymous No.11763690]

>>11757974
Dude how is Patti now frozen to death in a winter like this outside. Not even snow there?

[Anonymous No.11763699]

>>11763690
Bruh it hasn't even dropped below 40 degrees in Houston this year. Last week it was hovering around 70, was great

[Anonymous No.11763850]

>>11757899
HAHA YOU SERVED DESSERT IN A NUG JAR??!? WHAT , DID YOU RUN OUT OF REGULAR DISHES HAHA???!?

[OP No.11763882]

got me here a cheap ribeye, gon make a workin mans lunch

https://youtu.be/b77E9N59I90

[OP No.11763906]

this is no small patoto

[Anonymous No.11763959]

>>11763882
>unironic soylent shill
catfags are truly horrible

[Anonymous No.11764433]

>>11763906
Love your stuff as always OP, I respect the jumbo baking potato. I see that you oiled your potato and salted it, have you ever tried hitting it with some garlic powder too? I have been doing it for years, it's great. I don't know your exact method/time/temps, but if you flip the potatoes every 25-30 minutes, the garlic powder won't burn (which tastes kind of bitter). You make your potatoes similar to how I make mine, so I think you might like it.

Unrelated to that, I just recently made some roasted tomatillo salsa from a recipe you posted and it's probably the best salsa period I've ever made. Multiple people have asked me to make them some. I used serranos but I think jalapenos would be good too, what do you use?

[OP No.11765154]

I'm sure I'll catch hate for the sear but it was pretty good desu

[OP No.11766612]

>>11757887
>>11757889
>>11757895
>>11757899
thx m8, looks good whats the dessert

>>11759671
i would be okay with that

>>11760550
yessir, pic related giving some to a friend too, need to get my comfy easy meals stocked up for winter

>>11763418
the struggle is real m80

>>11763609
would be interested in seeing terriaki desu

>>11763617
DELET

>>11763690
its not that cold here but if it was patti is built for it lol sh like a polar bear

>>11764433
thx m8 ill try that but i usually only eat a few bites of the skin, that salsa recipe is really good as a base you can mess around with it, i usuall use some of both jalapenos and serranos last batch i added a poblano, i like using hatch when theyre in season, if you simmer that salsa with some lard it makes a good enchilada sauce, cheers m8

[Anonymous No.11766970]

>>11752302
You're so new it fucking hurts

[Anonymous No.11766974]

ware is my patti?
my fatti fatti

[Anonymous No.11767471]

>>11757460
dank

[Anonymous No.11767653]

I was going to cut steaks from this ribeye, but it was very poorly marbled. A stew of sorts instead then.

[Anonymous No.11767658]

>>11767653
Nothing new to see here, I'm afraid.
Brown the meat, throw in some onions. Salt and pepper.

[Anonymous No.11767660]

>>11767658
I'm getting better at not letting this thing get away from me on full heat.
The green is thyme and rosemary. There's some powdered ginger and fresh garlic in there as well. And a few bayleaves.

[Anonymous No.11767665]

>>11767660
Carrots and bell peppers in this one since I have a lot of both in the house. There's some already cooked broccoli as well, which I'll add to the plate I guess. I don't like it getting mushy.

[Anonymous No.11767671]

>>11767665
Holding off on the potatoes until it's closer to finished. The liquid is a cheap shiraz.
Simmering with the lid on for about an hour before I add the spuds.

[Anonymous No.11767692]

Havent cooked much except an ugly meatloaf so I'll post artie loaf instead

[Anonymous No.11767696]

>>11767692
That cat is loafing

[Anonymous No.11768090]

>>11767671

[OP No.11768125]

>>11768090
that looks cozy af would smash that

>>11767692
:3

[Anonymous No.11768148]

>>11768090
Nice job, looks delicious. I'd totally have that with some biscuits or cornbread. If I had anything constructive to add it's that your veg could be more uniform, but I understand the rustic appeal of whole potatoes and rough chunking everything.

[Anonymous No.11768164]

>>11765154
Is that cabbage fried with bacon?

[Anonymous No.11768517]

Sup lads. Pork belly poster here. Today I'm making cornish pasties. I'm a brit living in Berlin, so pasties and pies are something I miss. Let's go!

Oh and I used my phone rather than the wife's to take pics. It's pretty gash, I think I had pastry fingers on the lens.

[Anonymous No.11768524]

The core ingredients for proper cornish pasties comprise of: beef (or game meat apparently), potato, onions and swede. I got kohlrüben, which best i can figure is a swede tho google translate disagrees.
Separated into 2 batches cause the missus doesn't like onions.

[Anonymous No.11768527]

I didn't bother taking a picture of me making the pastry. Mainly cause my hands were covered in pastry. Here's the first one being filled. I filled them pretty fat, which might have been a mistake. Still ended up with filing left over tho.

[Anonymous No.11768532]

Here's all 6 eggwashed and ready to bake. I just couldn't fucking get used to the crimping at all. And some of them are a little patched cause the sharp swede pierced the pastry! Oh well. Bake for 50 minutes at 165C

[Anonymous No.11768640]

And here they are! Bit messy, but we'll see how they taste. Maybe i need to make more pastry next time and make them bigger but same amount of filling, I had plenty of filling left too.

[Anonymous No.11768646]

>>11768527
Where's your pepper lad? I CAN HARDLY SEE YOUR PEPPER.

[Anonymous No.11768653]

my food today at school anybody want some 1$ each

[Anonymous No.11768658]

>>11768646
Think that was before seasoning, can't remember. But aye, I definitely coulda done with a bit more seasoning. Oh well, lesson for next time. Which might be tomorrow at this rate. Thinking of making a hueg pasty with the leftover filling.

[Anonymous No.11768761]

I made this the other night. Basically just a ribeye with asparagus and assorted bell peppers and onion. The reason for the autistic plating is because I was trying to prove to a girl I could cook. Turns out, she partly believed me, but didn’t end up believing that I was as good as I was letting on. When I think back on it, I should’ve just served a baked potato with the asparagus, not the weird combination of onion and peppers with asparagus. It was decent enough to get me laid.

[Anonymous No.11769946]

>>11753080
Damn dude that is some fine crackling.

>>11768517
>cornish pasties
Aw hell yes anon

I regrettably have only got some older pictures to put up- Christmas season is fucking insane at work and it's only just now starting to wind down a bit. Did Christmas dinner with some friends really early (like mid-November) though, to make sure I could get it in before I vanished for two months, so I have some stuff from that.

Did a foie gras torchon for the first dish, super classic technique. Picture here is after it was cleaned/soaked, cured, and poached. Hung it for 3 days to mature before serving- the entire process took 6 days.

[Anonymous No.11769953]

>>11769946
Plated torchon, with pine mushroom-pumpkin jam, peppered pumpkin seeds, shaved delicata squash, brunoise green apple, and cultured butter-whey brioche

[Anonymous No.11769965]

>>11769953
Lobster capeletti with lobster roe pasta, fennel confit in lobster oil, fennel pollen, butter poached lobster claw and lobster emulsion with Calabrian chili.

[Anonymous No.11771193]

>>11769965
Nice

[Anonymous No.11772776]

>>11769965
wow this sounds and looks so good, is the roe actually in the pasta?

[Anonymous No.11772783]

>>11769953
Looks awesome.

[OP No.11774095]

>>11766974
gotcha senpai

>>11768164
yeah m8 im somewhat of a health nut

>>11768640
never really had a pastry type thing, these look pretty good, any cross section?

>>11768653
id catch a caramel desu

>>11768761
looks good man congrats ;^)

>>11769953
dank, you made the brioche too? any recipe you recomend?

>>11769965
mad lad hot damn id tear thru a double order of this here

im trying to think of something to cook later, will get back to you

[Anonymous No.11774121]

making ramen with this spread.
It's pretty boring though now that I have the broth boiling. I'm pretty much just getting drunk and watching the pot for the next 6 hours

[Anonymous No.11774124]

>>11774095
re: baconcabbage, that wasn't even what I was saying. I love cabbage but there aren't a lot of brilliant recipes for it. I do corned beef with all the veg sometimes, or fried cabbage, or sometimes runzas, and hey sauerkraut or a nice cole slaw, but I'm always looking for more. It can be rare, I'm just happy to see it in the wild.

[Anonymous No.11774130]

>>11774095
Regarding fried cabbage, that wasn't even what I was saying. I love cabbage but it's rare to see it in the wild. I do corned beef and cabbage and other veg sometimes, I do fried cabbage and the occasional runza, sauerkraut and sometimes some coleslaw. I just like seeing it in the wild and I look out for new shit.

[Anonymous No.11774135]

>>11774124
>>11774130
Shit wtf, I dunno why it doubleposted. I thought it didn't go through. Fuck me, I'm an idiot.

[OP No.11774145]

>>11774124
>>11774130
yeah imo any veg can be improved by frying it up with bacon, i do sprouts the same way which i figure are just tiny cabbages, i do it with green beans or greens too, the bacon grease replaces the need for any oil too

[Anonymous No.11774293]

>>11774095
Not as of yet but we got a couple left, I'll take some pics of that.

[Anonymous No.11774297]

>>11774293
>>11774095
oh sorry, I'm pasty bro, shoulda mentioned that.

[Anonymous No.11775029]

reminder that catbloggers and sycophants deserve the rope.
tick tock on the arteries hoss

[Anonymous No.11775841]

>>11772776
Yeah. The pasta starts off green- the color of the raw roe- and turns orange as it hits the boiling water. Gives it a great color but also super nice subtle lobster flavor all through the pasta itself. Filling of the capeletti was the tail and knuckles of the lobster, minced up and just barely bound with mascarpone, meyer lemon zest, and chives.

>>11774095
I made the brioche but it was a recipe i made up, using cultured butter and replacing the water in the recipe with whey I had left from a batch of homemade ricotta- also taking some of that whey, heating it up to a boil, and using it to cook oatmeal which i added to the batter once it was cool. Weird method, and the high acid made the rise really slow- let it develop in the fridge over about 2 days- but it was worth it- the extra protein and acid along with the oatmeal gave it a really complex flavor.

[Anonymous No.11775844]

>>11757895
Pls explain.

[Anonymous No.11775985]

>>11742187
Roasted a rack of lamb tonight

[Anonymous No.11775992]

>>11775985

Mustard mint crust on after searing. Time for the oven.

[Anonymous No.11775993]

>>11775992

Done

[Anonymous No.11776000]

>>11775993

Plated with mushroom shallot couscous and salad.

Honestly was disappointed that I spent 55 bucks on a 2.5 lb rack of lamb and maybe got 1lb of meat after all the fat and bone. Flavor was excellent but for the price and effort not worth it.

[Anonymous No.11776571]

>>11776000

Great plating and numerics.

[Anonymous No.11776575]

>>11776000
serves you right buying lamb in january you fucking dork

[Anonymous No.11776583]

>>11776000
thats a handsome salad

[Anonymous No.11776614]

>>11776000
Worthy trips.
Looks great even if you weren't happy with it.

[OP No.11777431]

oh my

[Anonymous No.11778253]

>>11777431
Nice, I remember you talking about wanting a cabinet smoker in a previous thread.
Smoked a bunch of chicken quarters on new years with mine.

[Anonymous No.11779241]

>>11776000
Very nice

[Anonymous No.11779397]

Fried Rice with carrots, peas, and broccoli. Also fried up tofu and blended some peanuts, coconut milk, soy sauce, and sugar. Tried out some advice from an anon about using fresh rice and drying it on a baking sheet.

[Anonymous No.11780051]

i made bibimbap. i don't normally make meals for myself bc 24 year old manchild, but have been making an effort to actually cook this year, so i'm pretty pleased. it tastes good.

>>11768640
these look great, might look up a recipe

[Anonymous No.11780751]

>>11780051
I'm proud of you anon.

[Anonymous No.11780833]

>>11780051
Bibimbap is good but so much prep for so little reward I wouldn't bother making it myself.

[Anonymous No.11780842]

>>11768640
haha I'm making pasties too, I'll skip all the prep pics because you already did it, I'll post when they're done. I usually leave my ingredients a little chunkier like you do, but this is only my fourth time making them so I wanted to try them diced up a bit more. I also add a tiny pat of butter into the mix and a little flour to thicken the gravy, otherwise same exact ingredients: skirt, rutabaga, onion, potato salt and pepper

[Anonymous No.11781203]

Its saturday so I decided to make some bread again. This time some rye bread with carmelized onions.

[Anonymous No.11781238]

>>11781203
Gotta work dat onion in nicely

[Anonymous No.11781306]

>>11781203
>>11781238
Interesting idea.

[Anonymous No.11781328]

>>11781238
Look at dat boi

[Anonymous No.11781611]

>>11781328
>>11781306
Its somewhat common here, often people put some Bacon in it too

[Anonymous No.11781644]

>>11781611
While this bad boy is still resting let's get some stew ready, shall we ?
Some Franconian bratwurst cut up and fried to render all the fat that ill use for the root veggies

[Anonymous No.11781703]

>>11781644
And in that absolutely amazing fat let's brown some onion, carrot and celery.

[Anonymous No.11781768]

>>11781703
Some cut up mushrooms in with that and we're almost done. From here on out nothing fancy, add the sausages, thicken in with a bit of flour and add a bit of broth.

[Anonymous No.11781820]

>>11781768

[Anonymous No.11781931]

>>11781820
>>11781611
Both coming together for dinner. So God damn wholesome

[Anonymous No.11781970]

https://kotchan.org/chat/int

[Anonymous No.11781989]

>>11781931
Looks good. Never heard of caramelised onions in bread before but it does sound like something that could work.

[Anonymous No.11781995]

>>11745608
In what way does the jewish blessing on your salt improve the meal?

[Anonymous No.11782019]

>>11781995
the blessing doesn't do shit.
But, kosher salt is in flakes rather than cubic crystals. Those flakes stick to food better, which is one reason why kosher salt is preferred in cooking.

Another reason is that kosher salt does not contain iodine, which will fuck with ferments and curing, and can give some dishes an off taste.

[Anonymous No.11782416]

>>11776000
what is with that wine glass?

[Anonymous No.11782585]

>>11781995
Table salt is very fine, kosher salt is larger and coarse. You could use sea salt too. I didn't know that OP DOESN'T eat his skins (which surprised me), so I guess the salt and garlic powder don't matter too much for him.

But for anyone else who eats their potato skins, >>11764433 is the way to go. 70 minutes at 400F flipping a couple times, it is the best. The skin gets nice and crispy without any seasonings getting burnt.

[Anonymous No.11783584]

>based sea salt everywhere
>only ever see kosher salt once in jewish food corner of a shop

[Anonymous No.11784203]

>>11781931
Comfy.

[Anonymous No.11784415]

>>11783584
What will we do when the ocean runs out of salt?

[Anonymous No.11784862]

I hate this thread more than every single thread in existence. OP please end your fat self and let your cats eat your body.

[Anonymous No.11784934]

>>11784862
The mcdonalds thread is that >>>> way friend

[Anonymous No.11785262]

>>11742187
If u are not going to cook the cat get it the fuck out of my sight faggot

[Anonymous No.11785411]

>>11784415
if prohibition has taught us anything people will just make salt in their bathtubs

[Anonymous No.11785414]

>>11781989
on the same note you're fucking up if you don't bake whole cloves of garlic into your bread

[Anonymous No.11785432]

I'll be smoking two chickens later today and I will try to update the thread once complete, but for now here is the cat tax.
>tfw your cat is a drill

[Anonymous No.11785576]

>>11785432
Your cat is so comfy it looks like he's about to slip into another dimension.

[Anonymous No.11785589]

>>11785576
Drillhead was bothering him but they have settled down. He often finds a way to be more comfortable than what should be possible.

[Anonymous No.11785594]

>>11785589
Oh it was two cats, it looked like a wormhole was forming in the middle of the first picture.

[Anonymous No.11785597]

>>11785594
Peppercorn started shaking his head right when I took the picture.

[Anonymous No.11785606]

>>11776583

Was just spring green mix, tomato, and feta tossed in a bit of Caesar dressing.

>>11776571
>>11776614

Thanks.

>>11782416

Just used a martini glass since I don’t own wine glasses.

Also I did a nice batch of Sauerbraten last night. I was very pleased with the result, especially for the first time cooking it. I used gin in it because I couldn’t find juniper berries. Served it with red wine stewed red cabbage and gnocchi (was gonna make spaetzle but I was feeling lazy).

[OP No.11786697]

>>11774121
never had legit ramen need to find a good place around houston and try it while its cold out

>>11775841
damn bro this all sounds dank as heck

>>11776000
looks damn good m8, been wanting to buy a small rack but seems so expensive for one meal

>>11778253
yeah i still want a cabinet smoker, might look into trying to ghetto smoke something in this ol smokey, that looks cozy

>>11779397
looks pretty decent m80

>>11780051
never had this but it looks really good desu

>>11781931
mad comfy and hearty, noice

>>11782585
lol i said i eat part of them I usually get full and like to save something for the dumpster critters to scrounge up

>>11785432
>>11785589
:3

>>11785606
looks good, you use beef or did you manage to find horse and be muy authentico?

[Anonymous No.11786709]

Suck-along

[Anonymous No.11786773]

>>11786697
Fair enough about the potato skins, I usually just eat a single baked potato for a meal so I eat it all, the skin is my favorite part and I like it crispy. Still though, give the garlic powder a try some time and flip it at least once (I do twice). I think you'll like it even if you only take a few bites of the skin. And again my method is here >>11782585

Good content as always OP.

[Anonymous No.11787961]

Finally two chickens done from the smoker. Also smoked some baked beans. Made mac n cheese to go with it. My smoker sucks and it being 20F outside didn't help.

[Anonymous No.11787967]

>>11787961
walla

[Anonymous No.11788039]

>started as chicken soup
>*7 hours later*
>ended as chicken stew
had the stomach flu yesterday so went with a hearty basic

[Anonymous No.11788065]

i love fml thread

[Anonymous No.11788304]

>>11776000
Looks tasty as fuck. Nice work

[Anonymous No.11788336]

>>11787961
>>11787967
Did you finish the skin with a broiler, or is that right off the grill?
Charcoal smokers can be a pain in cold temps, especially since you need a bigger mound of coals than what you can fit in a chimney start.

[OP No.11788928]

https://soundcloud.com/user603261412/mumble-while-you-suck

[Anonymous No.11788967]

>>11788336
Nope, I took it out of the smoker the second they hit 165F.

[Anonymous No.11788999]

>>11746407
C U T E
U
T
E

Also m8s I need some suggestions what to cook next week

[Anonymous No.11789028]

>>11768524
You should get a divorce

[OP No.11789207]

got some ribs dry rubbed

[OP No.11789212]

making a bastardized carolina style sauce

[Anonymous No.11789254]

>>11787967
fuck you I would devour that plate

[OP No.11789772]

[Anonymous No.11789991]

>>11789212
>>11789772
I feel like some crucial steps are missing here

[Anonymous No.11790389]

>>11789991
Yeah, where's Patti?

[Anonymous No.11790858]

>>11788928
That's looks comfy OP. Reminds me the time when i study abroad at a high schol in Wisconsin

[Anonymous No.11791058]

>>11790389
EXACTLY

[Anonymous No.11791359]

OP, post a pic of your cat's asshole.

[Anonymous No.11792738]

>>11791359
this is a sfw board, anon

[Anonymous No.11794071]

>>11789772
Dickered, you're better than entry level swill like Pabst.

[Anonymous No.11794172]

Baked some bread this weekend. My first sourdoughs.

[Anonymous No.11794209]

>>11746182
make some chicken like this but put some balsamic and chevre on top to serve, sauteed some shrooms with red wine, pan roasted some cauliflower with olive oil and seasoning, and then chopped some brussel sprouts thin and pan fried with some oil and tossed in some shallots and bacon.

was very delicious

[Anonymous No.11794216]

>>11794209
made*

[Anonymous No.11794221]

do you all have an IRC?

ever since my expert Lolo died, I've been lost

[Anonymous No.11794238]

>>11788928
makes me miss summer real bad fugg

[Anonymous No.11794248]

>>11781931
very nice. I would cook shrooms a little longer tho

[Anonymous No.11794252]

>>11780051
looks great, keep it up

[Anonymous No.11794264]

>>11763959
that's a coozie lad

[Anonymous No.11794272]

>>11757460
Oh, on god?

[Anonymous No.11794286]

great thread, thanks lads!

[Anonymous No.11795008]

>>11794248
that's intended, I cut them this big and don't Cook them too long because I still want them to have that nice squishy bite to them

[Anonymous No.11795247]

>>11786697

Used a beef rump roast that I got 50% off at King Sooper, marinated for three days but I'd do it for a week or more in the future. Flavor was excellent.

I ended up getting 3 meals out of the lamb but that's because I did it with a lot of sides.

[OP No.11795500]

the neighbahs gettin nervous yall

[Anonymous No.11795951]

>>11794172
looks breddy good.

[Anonymous No.11796376]

First time making fryn chiken other than just fried tendies. This is a whole cut up chicken in buttermilk and perhaps too much pickle juice, we will see. What spices should I add to my flour when it comes time for that?

[Anonymous No.11796423]

>>11795008
Ah, okay. I guess I like mine a little more done

[Anonymous No.11797556]

>>11795500
I can't really see what you're grilling holmes

[OP No.11797605]

>>11797556
was some jalepeno popper things i got from the mexi mart, they sucked tho, was mainly trying to gauge this grill, got something good planned for tonight or tomorrow but will wait till the next thread

>>11795247
noice

>>11794238
its still summer here pretty much lol

>>11794172
rustic/10

>>11794071
u wot m8

[Anonymous No.11798396]

This thread deserves a bump

[Anonymous No.11799104]

why are your guy's chicken soo cheap baka

[Anonymous No.11799301]

>>11797605
>its still summer here pretty much lol
Bout to get chilly af tomorrow though

[Anonymous No.11800893]

Basmati rice with chicken and broccoli stir-fry. My first time cooking with meat, ended up slightly undercooking the chicken.

[Anonymous No.11801134]

>>11800893
nice looks healthy

[Anonymous No.11801581]

>>11797605
Hello toast Maria