fml

[Anonymous No.11804532]

puttin it down like dis baby

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 >>11742187

https://youtu.be/pKXeaLP072g

[OP No.11804538]

ginger garlic paste ya heard

[Anonymous No.11804540]

>>11804532
>dumb cat blog

[Anonymous No.11804542]

Let's just order a pidser and call it a day, fren.

[Anonymous No.11804551]

>>11804532
Patti a shit

[Anonymous No.11804560]

>>11804532
Requesting fried chicken as a cook-along sometime..

[OP No.11804563]

not really a paste, call the police idgaf

[Anonymous No.11804567]

Monster AND beer? We're getting dickered, boys.

[OP No.11804576]

so made a marinade like yesterday, im just droppin pics well get to the real ass shit DONCHAWORRY

[OP No.11804582]

so got cheap chicken legs, pulled the skin off and scored them deebly, very skeptical but an indian told me to do it

[Anonymous No.11804586]

based dickered guy and based patti

[OP No.11804593]

>>11804542
literally no pizza place will deliver to my area and im surrounded by pizza places, only place brave enuf is a chinese place

>>11804560
m8 i got bullied for frying chicken so much but ill squeeze it in for u

>>11804586
based and pattipilled

let this marinated for like 12 hours or who knows

[Anonymous No.11804602]

>>11804593
Thanks, I love fried chicken and your food is usually pretty based so I'd love to see your brining method, coating spice blend and frying method.

[Anonymous No.11804603]

>>11804593
Please tell me you have garlic/cheese and garlic naan at the ready?

[OP No.11804618]

>>11804602
people that do not love fried chicken cannot be trusted

>>11804603
i do but i dont use cheese in indian cooking, i do plan to do something with paneer in the future tho, saw a vid today of some guy saying to put parm in the marinade might try it sometime

[OP No.11804629]

https://youtu.be/ZrBn_lEpkA0

[Anonymous No.11804642]

What's in the marinade?

[Anonymous No.11804643]

>>11804538
how long does that shit last in the fridge?

[Anonymous No.11804651]

>>11804551
wow fuck you

[Anonymous No.11804657]

>>11804629
Based H-Tine Chicken TIkka poster

That masala is an odd hue of red, i'd like to know what you put in it.

[OP No.11804672]

>>11804642
https://youtu.be/gsb311KiG1U
roughly followed this, this is my fav youtube indian chef atm the ingredients are in the description

>>11804643
id probably not trust it more than 5 days i really dont know i make it as i need it

>>11804657
like any indian chef i added food coloring lol, i find it weird how obsessed they are with the color but i feel the need to comply

[OP No.11804689]

ok so desu this chicken is pretty dank, pulled about half of it to use in my sloppy curry imma throw together tonight, i have only made butter chicken before and im going to try very hard to not accidentally make butter chicken but dont get your hopes up pls no bully

[Anonymous No.11804698]

>>11804532
everything on the table looks very fresh
+1

[OP No.11804701]

>>11804698
and if OP is wearing a +10 loin cloth while dual wielding +25 Patti's?

[Anonymous No.11804719]

>>11804701
no need to get cynical.. have a nice day

[OP No.11804749]

>>11804698
thx

>>11804701
real OPs post pics m8 how absolutely dare u

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

[OP No.11804934]

https://youtu.be/Xjdkc14-zwQ

[Anonymous No.11804970]

>>11804749
oh my heart

[OP No.11805013]

ok im experimenting here, seeing if you can really get a good curry from basic bitch curry powder i have my doubts but it does smell good

[Anonymous No.11805138]

>>11804749
patti is the realest homie

[Anoɳymous No.11805155]

>>11805013
Haven't been to /ck/ in years. Good to see you're still alive and kicking. Your threads remain one of the basedest institutions on this board. Fuck the haters

[Anonymous No.11805160]

>>11804532
OP can you surround patti with onions and joplenos until patti looks like shes gonna cry and post a pic?

[OP No.11805176]

>>11805160
no patti would not like that srry ill try it maybe

[Anonymous No.11805188]

Can you trip so I can filter you disgusting cat shit forever

[Anonymous No.11805191]

>>11805176
get as close to >>11805160
as possible.

[OP No.11805304]

[OP No.11805317]

Just sodomized myself with a cucumber then cleaned it with my tongue and ate it

[Anonymous No.11805356]

>>11805188
Moron.

[Anonymous No.11805383]

>>11805188
Just filter "fml" subject lines and stop bitching, faggot.

[Anonymous No.11805456]

>>11804749
This is one of the cutest Patti pics that there is.
pic related is another best cute Patti. maybe the second cutest there ever was.

[Anonymous No.11805501]

>>11805456
holy shit, that's a comfy Patti
I swear, if I was shown a lineup of calico cats very similar to Patty, I could pick her out no problemo

[Anonymous No.11806208]

>>11805501
Well duh
you just pick the cutest one

[OP No.11806639]

[OP No.11806653]

cooked it down into a sludge

[OP No.11806657]

added water and chicken then some cream

[OP No.11806677]

was good but i like butter chicken more

[Anonymous No.11807027]

>>11806677
that looks fuckin bitchin. i dont know anything about indian cooking except you have to toast the spices or something. basically, how u do dat??

[Anonymous No.11807226]

>>11807027
u put them in a pan and turn the heat on, then move them so they don't burn
i am a professional toaster thank you for your time

[Julie Andrews No.11807257]

>>11804532
haha, look at that Patti, bein' all cute and shit

[Anonymous No.11807827]

>>11806677
I miss eating Indian. Fuck ulcers.

[Anonymous No.11807836]

>>11804532
what the fuck country are you in?

[Anonymous No.11807900]

Chicken parmesan!

[Anonymous No.11807909]

>>11807900
Oven. Nice and hot.

Tyson patties because the Pig didn't have Banquet brand.

[Anonymous No.11807912]

>>11807909
Pasta in.

[Anonymous No.11807918]

>>11807912
Butter in pasta.

[Anonymous No.11807922]

>>11807918
Cheese on patties for the final minute.

[Anonymous No.11807930]

>>11807922
Pasta in bowl, patty on pasta, sauce on patty.

Wala.

[Anonymous No.11807933]

>>11807930
Stop fucking posting

[Anonymous No.11807945]

>>11807930
This post is pure poverty but I bet that tastes fucking great.

[OP No.11809267]

>>11807836
houston tx

>>11807930
looks cozy m8

just had leftovers nothing special tonight

[Anonymous No.11809316]

>>11806677
Looks tasty, I'd devour that shit. Good job, chef.

[Anonymous No.11810611]

>>11805383
What is this?

[Anonymous No.11810646]

>>11804532
Clean your fucking walls

[Anonymous No.11810649]

>>11810611
Cassoulet.
Came out a little dry but it was still delicious. And it only took five ours to make.

Doing something much simpler today. Got some cheap tiny prawns and some coconut milk, so I'm making a soupish sort of thing with that and having it with rice.

[Anonymous No.11810656]

>>11810649
Mirepoix

[Anonymous No.11810659]

>>11810656
cloves, parsley, garlic, basil, a single juniperberry, pepper, salt, dill, and a little olive oil.

[Anonymous No.11810665]

>>11810659
Went into the mirepoix after a while. I gave it a little white wine so I could simmer it because I want this to be very tender. Sometimes I want a little bite to the carrotbits but not today.
Also boiling the rice now so I can add the excess water from it.

[Anonymous No.11810671]

>>11810665
And the canned coconutmilk goes in. Now I just let it reduce. This takes a while but it's not dinnertime yet.

[Anonymous No.11810687]

>>11810646
kek

rename this blog "cooking with unsanitary"

[Anonymous No.11810715]

>>11810671
Forgot to mention the chili. You want some sort of hot pepper in this. If you're using fresh peppers you want them in there along with the garlic etc.
I'm using dried flakes and some hotsauce, though, so I can add it almost whenever I want.
If you have some hotsauce that you feel tastes too much of vinegar this is a great chance to use it up. The sweetness of the mirepoix and coconutmilk require some acid anyway.
If you're using fresh or dried peppers with no vinegar you probably want some limejuice in there. I'd add that towards the end so it still tastes a bit like lime, though.

[Anonymous No.11810741]

>>11804540
>>11804551
>>11804651
>>11805188
>>11807933
>>11810646
>>11810687
No bullying in the dickered thread.

[jevin No.11810753]

>>11804542
that face when you get new food

[jevin No.11810760]

>>11810741
heheheheehe fatboiiii he squish he pat he round he fat

[Anonymous No.11810778]

>>11810671
>>11810715
It's not bad. The prawns are not very esthetic but they were on sale.

[Anonymous No.11811734]

>>11810753
>>11810760
jevin you're supposed to be in bed. Don't make me send dad up there.

[jevin No.11811812]

>>11811734
its 4 pm

[Anonymous No.11811815]

>>11810778
Look p good, I might've tossed in some fresh cilantro at the end. Goes great with coconut milk

[Anonymous No.11812244]

>>11810656
Sofritto?

[Anonymous No.11813061]

>>11804532
I didn't take pics but I like to participate in these threads.
Made barbacoa tonight. It was a little wet but made some fucking good tacos even tho I used New Mexico chilis instead of the usual guajillo. I also made some cabbage slaw, which I recommend for any prospective barbacoa taco/burrito eaters.
Gonna make a butternut squash lasagna tomorrow for a Saturday dinner guest. Will prob take pics.

[Anonymous No.11813325]

>>11804749
PATTTTTIIIIIIIII i love you

[Anonymous No.11813524]

>>11804749

I have goosebumps.

[OP No.11814415]

>>11809316
thx m8

>>11810646
lol actually did tthat earlier just for you

>>11810778
dank m8 i plan on making a coconut curry next time i do curry

>>11813061
nice m80 never looked into making barbacoa but actually had some barbacoa tacos for 2nd lunch today pic related

>>11813325
>>11813524
:)

[Anonymous No.11814545]

>>11810778
would eat

[Anonymous No.11814592]

>>11806208

[Anonymous No.11814599]

Hey OP since you can cook so many different kind if food. Do you ever eat out? What do you eat out usually

(Wish I have a outdoor back yard and a grill)

[Anonymous No.11814667]

it's the weekend, time to make some nice bread

[Anonymous No.11814691]

>>11805456
<3 patti does things to my heart

[Anonymous No.11814764]

>>11814691
Thats a lot of beer though. Surely this is intended for weeks...right ?

[Anonymous No.11814772]

>>11814667
what are the bits?

[Anonymous No.11814832]

>>11814764
ha

[Anonymous No.11814880]

>>11814772
Olive chunks, rosemary and thyme

[Anonymous No.11815702]

>>11814691
How does she get out without spilling all the beers?

[Anonymous No.11816427]

>>11814667
Turned out nicely

[OP No.11816736]

>>11814599
i usually eat out and cook something once a day, too lazy to cook before work, usually grab something easy like panda express, tex mex, taco truck, sandwich, vietnamese, if I go out with friends usually do a gastro pub or hit a brewery and get something from whatever food truck is there

>>11816427
dank m8

>>11815702
dont worry m8 i drank her out safely

went and got a boatload of groceries so getting a proper saturday dicker going then ill do some vac sealing and cook something eventually

[Anonymous No.11816876]

Sup lads. Got a treat for you today. Last night at Kaufland we got a ridiculously cheap 2kg piece of pork (think it was about 2.40EUR?). So today we're making some pulled pork.

First step, dry-rub with our blend of... I can't even remember now. Lots of garlic, lots of paprika, salt, pepper, cumin... maybe other stuff.

[Anonymous No.11816882]

>>11816876
Gotta sear it in the pan to lock in the juices. Let the pan do the work.

[Anonymous No.11816897]

>>11816882
After searing, we put it in our big baking tray and pour in most of the can of the finest cheap lager. For me, it's 5,0% export and then the rest of the dry rub mix I didn't use. Cover (dont have a lid for this big tray so I used foil fit as tightly as possible), and bake at 150C for as long as you can bear it (we did ours for... 3-4 hours I think?).

[Anonymous No.11816920]

>>11816897
Plated up. I did a caprese salad as a side because idk, something fresh to work with the weight of the pulled pork. Our beer pairing today is Carlsberg Elephant 7,5% because I've lost control of my life.

[Anonymous No.11816923]

>>11816882
>to lock in the juices

[Anonymous No.11816926]

>>11816920
Last up, slightly blurry close-up shot. It tasted nice.

[Anonymous No.11816937]

>>11816882
>to lock in the juices
Why do people keep perpetuating this stupid meme? Take one look at a seared anything and you'll know it to be false.

[Anonymous No.11816975]

>>11804532
>PBR
>CAT
>CATBLOG
why are you here
i hope you fucking choke on a hambone you fucking simple piece of shit.
enjoy eating catshit you fucking obese shitstain

[Anonymous No.11816979]

>>11816937
It's a joke bruh, lighten up.

[Anonymous No.11816995]

>>11816937
They did a “myth busting” episode about this on Good Eats and disproved it. Searing does not “lock in the juices.”

[Anonymous No.11817041]

>>11816937
You cannot spot tongue in cheek a mile away.

[Anonymous No.11817077]

First time trying to make soft pretzels. About to pull them out in a minute these things might be ugly af so beware. Here's the big fat dough bal.

[Anonymous No.11817080]

>>11817077
Before I put them in. Had no parchment paper so hopefully foil is ok

[Anonymous No.11817098]

>>11817080
Not great, uniformity went out the window, but not so bad either. They taste like pretzels, probably hard to fuck up something so basic tbqh

[Anonymous No.11817131]

>>11816897
>>11816920
>5.0 Export
>Elephant Bier
truly horrifying

[Anonymous No.11817156]

>>11817131
Sorry mate, woulda bought sterni but who wants to carry a crate of that up 8 flights of stairs?

[Anonymous No.11817169]

>>11817156
you are not making this better Bruder, but yea 8 flights of stairs, no thanks

[Anonymous No.11817175]

>>11817098
Try brushing them with lye solution next time for the authentic dark pretzel flavor

[Anonymous No.11817186]

>>11817175
I used a boiling water/baking soda mix, just forgot to take pics of that part. I'm assuming it's the same thing?

[OP No.11817217]

>>11816926
>>11816920
looks dank m8, juices on lock, beer game on point, disregard haters

>>11816975
>hambone
wew lad are you going to the bingo hall later lol

>>11817098
these look really dang good desu, you use any dippin sauce?

[Anonymous No.11817223]

>>11804593
I live in a good area, but just a few miles East things get pretty damn shady. The Price Chopper grocery store near me is very upscale. However if you go to the same chain of stores in the bad area it's like a damn 3rd world country. All the shelving and displays look old. The produce is sort of sickly and they sell tons of generic or off-brand products. The meat department looks like something from a horror movie.
How's your store OP? Or do you have to drive a ways to go somewhere decent?

[Anonymous No.11817234]

>>11817217
Mate when we were in the states, I drank plenty of PBR ;) I know all about cheap beer. Cattos on point. I'll hit you up if/when we end up in TX, we can grill out and I can fuss patti

[Anonymous No.11817238]

>>11817217
No sauce just mustard, it was a spur of the moment thing or else I would've bought stuff to make some. I never knew they were so easy or I would've been making them for years, took less than an hour including baking.

[Anonymous No.11817264]

>>11804672
>video
>ginger/garlic paste, 1 piece
wot?

[Anonymous No.11817391]

>>11804532
where the fuck did you get japanese blue ribbon

[Anonymous No.11817700]

>>11817391
Not dickeredanon but they did a collaboration for artists to send in can designs and that was the one that one or something. It's not japanese, just has japanese on it.

[OP No.11819073]

>>11817223
I usually go to fiesta which is a mexican store, they tend to have nice produce and decent meat at fair prices because its very convenient, today i went a bit out of the way to a nice HEB and loaded up on meat and produce, they dont mess around, there is no real grocery store in my immediate area i live in gunspoint

>>11817264
lol yeah indian cooking comes down to personal taste mostly, u kind of have to translate the real shit yourself by watching and adjust it to your preference in the future

>>11817391
i was in japan on business last weekend for business and i mailed it back to myself, do not listen to the above poster he is lying;^)

this steak is not a joke, this is not comedy

[Anonymous No.11819116]

>>11804532
>>11804538
>>11804563
>>11804582
>>11804593>>11804618
>>11819073
Based dickered along poster

How do you feel when you wake up?

[Anonymous No.11819682]

>>11817217
>why are you looking at HER. I'M the star here.

[Anonymous No.11819728]

>>11817700
Well whoever did it fucked up their weebery and called it blue ritsubon instead of ribbon.

[Anonymous No.11819848]

>>11817217
>wew lad are you going to the bingo hall later lol
>non sequitor !=southern charm
please kys and set your cat on fire.

[Anonymous No.11820359]

>>11819848
>nonsequiter
He's calling you old/senile so nice job proving him right

[Anonymous No.11820482]

Making some ribs

[Anonymous No.11820932]

>>11820482
3 hours later and with some sauce base I did in a separate pot combined with the nice fat that came out of these ribs

[Anonymous No.11820993]

>>11820932
Served with a bit of coleslaw, mixed salad and dürüm

[Anonymous No.11821463]

>>11817098
ty for the inspiration, baking now <3

[Anonymous No.11821518]

>>11804540
Fuck off, Patti is a national treasure.

[Anonymous No.11821523]

>>11804540
Fuck off, Patti is a national treasure.

[OP No.11821919]

>>11819116
pretty good desu, except when i have to wake up at the asscrack of dawn for court which has been a regular thing for me lately, dont really get hangovers unless i were to drink malt liqua or red wine, which i have cut out of my diet

>>11820993
looks good m80

the long arm of the law

[Anonymous No.11822234]

>>11821919
>the asscrack of dawn for court
Statistically good news for you, as judges get less lenient the further from their last meal they are. Highest conviction rate is just before lunch.

[Anonymous No.11822241]

>>11821463
nice how did they turn out? Next time I make them I'm definitely making them fatter like yours.

[Anonymous No.11822291]

I made cinnamon rolls this morning.

[Anonymous No.11822293]

>>11822291

[Anonymous No.11822444]

>>11819073
Do you get your bulk spices from Fiesta too? I'm trying to find a cheaper spice alternative around here.

[OP No.11822594]

>>11822291
>>11822293
wew lad, this shit looks a bit too good, did you make the icing or what that shit looks gnar?

>>11822444
depends on the spices really, i can buy really good bulk spices at HEB when i make the trek, i get my indian spices at some arab mart where i get the naan, to get the good deals look into foreign markets depending on where you live, houston is pretty diverse so im kinda lucky when it comes to shopping desu

>>11822234
that is a very optimistic way to look at it, im not a morning person so this shit is pretty hard for me, gotta be up at 515am tomorrow

frozen curry game on lock

[Anonymous No.11823024]

>>11822594
yeah m8 I made it all from scratch. I made double the icing that the recipe called for, but idk if I should have because I have a ton leftover. It was also a bit sweet, so next time I might cut down on the sugar, but only a little. Maybe I'll find a use for it. Easily the best cinnamon rolls I've ever made. I used scales to weigh almost everything.

https://www.seriouseats.com/recipes/2017/12/bravetart-homemade-cinnamon-rolls-recipe.html

>mfw the oven dings

[Anonymous No.11823075]

>>11804532
OP, I never really visit these threads anymore but I respect the hell out of your dedication to keeping these going for so many years.
You're the hero /ck/ needs.

[Anonymous No.11823199]

Anyone feel like a fucking idiot when people stare at you taking pictures of your cooking?

[Anonymous No.11823413]

>>11822594
Yeah I live in Houston too, I'm gonna try Indiatown next weekend I guess. HEB is where I usually get my spices

[OP No.11823773]

>>11823024
i am going to turn you on to a little something ive pondered, i call it the cinnabaconburger

>>11823075
thx m7

>>11823199
i stopped taking pics at restaraunts pretty much cuz it makes feel like a weirdo

https://youtu.be/EBFOBYBM0BU

[Anonymous No.11823811]

>>11823773
>cinnabaconburger
Two cinnamon rolls with burger, bacon, cheese? As awesome as that sounds, I don't know if I could handle it with the icing because of how sweet it is. Or is it something else?

[Anonymous No.11824209]

>>11804563
add a little oil?

[SAGE No.11824898]

>>11820359
what sort of mental gymnastics must one be able to perform in order to equate vocabulary with being senile and or old? im really at a loss on this one

[OP No.11825742]

Steak from last night

[OP No.11825749]

Was breddy gud

[Anonymous No.11825843]

>>11825742
>>11825749
Looks nice but a bit dry - no sauce ?

Made duck breast with sautéed veggies in sauce and salad

[Anonymous No.11825908]

>>11825843
how is duck breast? i've been thinking about taking a shot at duck hunting and preparing it fresh from scratch

[Anonymous No.11826025]

>>11825908
Can be pretty good, its just somewhat of a balancing act of getting it done but also not too done to have it be dry

[Anonymous No.11826046]

>>11825742
>>11825843
Nvm I'm blind, didn't see the pot with sauce

[Anonymous No.11826050]

>>11825843
Lacks carbs. Where's the potatoes/rice/polenta?
Or are you going to eat it with just bread?

[Anonymous No.11826158]

>>11826050
there's more salad and veggies, but no carbs today

[Anonymous No.11827197]

>>11825843
Looks good

[OP No.11827737]

>>11825843
Thx m8, I made a horseradish cream Dipper, the steak was actually pretty juicy too, got some leftover for a sandwich or eggs or something, that looks really good, still have a duck in the freezer I'm scared to do something with it

[Anonymous No.11827787]

>>11812244
no, that is spanish onion red and green pepper
different from holy trinity which is onion carrot and green pepper
garlic is also added

mirepoix is onion celery carrot
>dumb cunt

[OP No.11829217]

ive had a pretty tedious day, i am properly dickered, im going to try to make a small batch of chili without burning this kunt to the ground pls bears with me

[Anonymous No.11829219]

>>11829217
I believe in you OP.
Where's Patti?

[OP No.11829226]

>>11829219
thx m8, we str8 chillin

[Anonymous No.11829228]

>>11804532

You post so fucking gay dude and why are you always drinking at like 4 am. You should go ahead and kys

[Anonymous No.11829234]

>>11829228
Unbased.
You clearly don't belong on /ck/.

[Anonymous No.11829238]

>>11829234
Ironic considering I have been posting here longer than you, “based”fag

[Anonymous No.11829246]

>>11829238
Prove it in the next 30 seconds or you're full of shit.
No WT Snacks, Duckrolling or Girugamesh

[Anonymous No.11829262]

>>11817186
they're both alkaline and lye is dangerous stuff so soldier on although they won't be as authentic

[Anonymous No.11829270]

>>11829226
When do you work dude? You're always up at weird hours for texas

[Anonymous No.11829373]

>>11804532
Why are you so obsessed with dick? You homosexuals are disgusting deviants

[OP No.11829416]

>>11829228
pls tell me when i should do my drinking and cooking, enlighten me on the ways of the normie lel

>>11829270
i have always been a weird hours person, my job needs people like me, i cant do the early morning grind not my thing man

>>11829373
lol u wot m8

https://youtu.be/gpLYRS5NYgY

[Anonymous No.11829420]

>>11829416
>tfw awake during pattiposting hours

[OP No.11829423]

had a steak in the freezbox and half thawed it and its going in the chili

[OP No.11829435]

>>11829420
very comfy weird hours patti just for u do not share

[OP No.11829441]

[OP No.11829458]

i am just wingin this shit i assume it will be edible, im tastin and adjusting

[OP No.11829460]

dont be mad

[Anonymous No.11829485]

>>11829460
>beer in chili
i don't know how to feel about this...

[OP No.11829492]

mad you are not

[Anonymous No.11829525]

>>11829435
thanks buddy, bless ur chili

[OP No.11829527]

very good flavor, a little spicier than i wanted, such is life

[Anonymous No.11829598]

>>11817098
those look really good.
what did you put on them since theres a wide variety of toppings for pretzels?
>>11822291
really nice job there on the cinnamon rolls maybe a little heavy on the frosting though but that's up to preference

[Anonymous No.11829666]

>>11829492
>beans in chili

absolutely based, I knew you are

[OP No.11829749]

[Anonymous No.11829842]

You're obviously a cringy tumblr girl. Get your fucking cat off the place you make food. Disgusting.

[Anonymous No.11830178]

Not rly my dinner, but my cat brought me a mouse last night. It was very thoughtful of her, but I had to clean all my bedding, which was annoying,

[OP No.11831695]

>>11829666
devil trips confirmed, chili without beans is just sloppy joes

>>11829842
S E E T H I N G

>>11830178
all my cats would be scared of the mouse not kidding

[Anonymous No.11831699]

Made this last night but my phone was dead so I had to use someone else's, so weird resolution.

[Anonymous No.11831703]

>>11831699
>ruining a perfectly good potato with tons of cheese, sour cream, and bacon

[Anonymous No.11831713]

>>11831703
It weighed 1 pound 4.6 ounces, trust me there was plenty of potato

>>11829598
You're right, I mentioned in another post I actually made twice the frosting, that was because I wanted to use the whole bar of cream cheese instead of having any leftover. But yeah it was definitely too much and too sweet for my tastes, I will cut back on the sugar next time I make them. That'll probably be awhile though. Also, there were toasted pecans I chopped that were in the filling inside the rolls. Still, overall the best cinnamon rolls I've ever made.

[Anonymous No.11832238]

>>11830178
My cat just usually plays with them them leaves them in my room still breathing these days.
I don't know if that's worse than half eaten or not.

[Anonymous No.11832871]

>>11830178
anon cats bring you food when they think you can't hunt for yourself...

[Anonymous No.11833195]

>>11831703
Huh?

[Anonymous No.11833433]

Please help me, /ck/. I took three lemon blueberry cake layers out from the oven about an hour ago and they're now out of the pans and on a rack to cool.
I'm planning to do the assembly/frosting tomorrow and serving it tomorrow night (about 19 hours from now).

How the FUG am I supposed to store the cake layers in the meantime? Google is giving me mixed answers between it being ok to just leave them out or that they should be refrigerated due to the berries.

The full ingredient list is:
1 ¾ cup all purpose flour 235g, plus 1 tbsp to coat berries
1 ½ tsp baking powder
¼ tsp kosher salt
1 2/3 cup granulated sugar 245g
3/4 cup unsalted butter 170g, room temperature
3 egg whites room temperature
1/2 cup whole milk 120ml, room temperature
1/2 cup sour cream 120ml, room temperature
⅓ cup lemon juice 40g, fresh
1 tbsp lemon zest
3 tsp vanilla extract
1 1/3 cup blueberries 180g, fresh

[Anonymous No.11833643]

>>11833433
in my experience, cakes are better after refrigeration

if you're really worried about serving a cold cake, let it sit at room temp for an hour before serving

[OP No.11833661]

>>11833433
would probably do the fridge just to be safe or even safer id just eat them right now and bake more tomorrow

>>11831699
looks dank m8 i love loaded taters

made a sandwich to take to work from the rest of the steak, nuked it a bit before eating then put on a bit of german mustard and some horseradish mayo i made, was pretty dank for leftovers

[Anonymous No.11833746]

>>11833643
>>11833661
But from what I've read refrigerating a cake will dry it out/ruin it.
I don't have the time to remake it tomorrow either. AAAAAAAAAAAAAA
Can't I just wrap them up in plastic wrap and keep them on the counter in a cool pantry? Is there really a possibility they'll go bad within 19 hours like that?

Thanks for responding by the way

[OP No.11833987]

https://youtu.be/pC3IrqUpm9U

made wings, tossed a bit of parm with them this time

[Anonymous No.11833997]

>>11804532
You’re a fat fucking nigger

[Anonymous No.11834006]

>>11833997
Fucking based as fuck holy shit

[Anonymous No.11834011]

>>11833746
I have another question related to this.
If I make the buttercream for the cake in the morning can I just leave it out for about 8 hours until I frost the cake with it or should I refrigerate it in the meantime?

The buttercream doesn't contain milk just butter, confectioner's sugar, lemon juice and salt.
Also, my cake layers are still sitting in the pantry wrapped in plastic wrap. I'm still torn as to whether I should put be putting them in the fridge or not.
I mean you don't refrigerate blueberry muffins so I don't see the risk.
I hate having autism

[Anonymous No.11834104]

>>11834011
What's the weather like? If it's cold or cool, just leave it out. If it's warm, like >75F, fridge it.

If you have to fridge it, take the buttercream out an hour before you want to frost the cake, or it'll be a pain in the ass to work with.