/ck/ - Food & Cooking

[Anonymous No.11763239]

Welcome to my magnificent kitchen, fellow denizens of /ck/. Today, I am going to impart upon you the secret recipe passed to me by a fellow 3 stars Michellin chef, who invented it during his college days. It's a mixture of polish and japanese cuisine, something never heard of before. So, if you would like to impress your slav and weeb friends, look no further!

[Anonymous No.11763259]

First of all - onions. No true polish dish would be the same without this outstanding vegetable. Preparation will push out tears from even the manliest of men, but the risk is worth it, since it will amplify the taste of any dish.

First, we shall take the peel off, and dice the onion into small pieces.

[Anonymous No.11763271]

Remember to use only the sharpest of knives in your kitchen, to avoid cutting your vegetables into uneven pieces.

Trivia: onions are rich in potassium, which maintains electrolytic equilibrium in our bodies.

[Anonymous No.11763283]

Now, the second part of the dish - noodles! The usage of noodles is very widespread in Japan, ranging from ramen to yakisoba. Today, we shall take these leftover noodles from the spaghetti I've made 3 days ago, wash it in boiling hot water to make up for the moisture lost in the fridge, and toss it onto the frying pan with addition of around 50g of butter.

[Anonymous No.11763295]

Now, let's prepare the extras! 60 g of fresh gouda cheese and a little bit of premium A-5 grade meat!

Cut these into small pieces, and since both ingredients are already in form of slices, the chequered pattern will be the most handy

[Anonymous No.11763296]

>>11763283

Stop now before it's too late please

[Anonymous No.11763310]

>>11763283
I don't know where it's going but I don't like it.

[Anonymous No.11763311]

During the side preparations, remember to mix the noodles and onions frequently. Stagnation on the frying pan will lead to partial burns, which will be detrimental to the general taste factor, as well as make cleaning much more troublesome.

[Anonymous No.11763319]

Now, taking into consideration the varying amount of time the ingredients need to spend on the pan, it's time to add our meticulously cut premium meat.

[Anonymous No.11763325]

>>11763319

[Anonymous No.11763342]

Since both the Poland and Japan are religious countries, it's necessary to pray to cooking deities, to grant your dish taste enchancing blessing. In my case, I've chosen the figure of late pope John Paul the Second. His flag dish was cream cake known as "Kremówki", but not many people know that his Wadowice Yakisoba was an absolute hit during Second Vatican Council in 1962.

[Anonymous No.11763344]

you can stop at any time OP

[Anonymous No.11763346]

Now, for the sauce, I've prepared it using 200g of yoghurt as a base. As for the herbs and spices, I'm sorry but the mixture is a highly guarded recipee, so I sadly cannot impart this particular wisdom onto you.

[Anonymous No.11763361]

Remember to always add diary based products at the final steps of your frying process, to avoid unnecessary protein clevage. Finally, add the diced cheese, and the secret ingredient - 300 g of canned green pea, which will enrich the dish with proteins and magnesium. Fry for 3 more minutes on middle flame, and you are almost ready!

[Anonymous No.11763364]

>>11763239
>I am going to impart upon you the secret recipe
>>11763346
>I'm sorry but the mixture is a highly guarded recipee, so I sadly cannot impart this particular wisdom onto you
Dont Bullshit me OP!

[Anonymous No.11763365]

>>11763239
>3 stars Michellin chef
Restaurants are awarded Michelin stars not chefs.

[Anonymous No.11763368]

>>11763344

[Anonymous No.11763382]

>>11763364
Young disciple, the true beauty of kitchen discoveries isn't just following the former masters. Be creative! Let yourself loose, add whatever you wish, and hope for best! The most grounbreaking discoveries in mankind history were results of such accidents.

Now, the Opus Magnum of Polish-Japanese cuisine is ready. As a side dish, I wholeheartedly recommend some carrot salad, since it's rich in vitamin A, which is good for your eyes.

Bon Apetit! Smacznego! 頂きます!

[Anonymous No.11763402]

>>11763382
BRAVO!
but only because I love peas

[Anonymous No.11763412]

I wish you luck in your future kitchen adventures, fellow anons. Have a nice day!

[Anonymous No.11763445]

>>11763382
Looks like balanced and nutritious meal, thanks OP for sharing your secrets.
3/4 michelline stars because no ketchup.

[Anonymous No.11763454]

>>11763412
now that the dust has settled...
clean your work station

[Anonymous No.11763458]

>>11763412
Clean that fucking keyboard, dude pls

[Anonymous No.11763460]

>>11763412
good thread OP would try it, comfy patti for comfy thread m8

[Anonymous No.11763473]

Biedronka Toppest quality

[Anonymous No.11763479]

>>11763473
Low prices erryday~

[Anonymous No.11763496]

>>11763342
Finally a good thread

[Anonymous No.11763497]

>>11763479
Get with the times, now they are serving entry level furry plushies as a bait

[Anonymous No.11763508]

Dzięki na oryginalne kontentu OP. Przepraszam na błędów, nie jestem Polakiem.

[Anonymous No.11764737]

>>11763508
I assume you just pasted "Thanks for original content OP". English "for" is split in few different particles in Polish. Correct form would sound like "Dzięki za oryginalny kontent, OP.".

[Anonymous No.11766624]

bump

[Anonymous No.11766656]

>>11763460
ooh pattiiiiiiiiiiiii!

[Anonymous No.11766673]

>>11763271
>cant chop an onion
>'3 Michelin star friend'
yikes, why would someone lie on the internet