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/ck/ - Food & Cooking

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12687381 No.12687381 [Reply] [Original]

Did a croque monsieur and tabouleh, it’s fucking hot here right now. Didn’t have much parsley so I blended the stalks into the dressing

>> No.12687384
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12687384

r8 m8s don't br8

>> No.12687757
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12687757

>> No.12687789
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12687789

I didn't make this today, it's from a couple days ago, but it's the last time I actually cooked. (Been either eating leftovers or going out). Anyway, it's a vegetable plate with summer squash gratin (I took the part with too much cheese on it, lol), summer tomato salad with onions in balsamic vinaigrette, spinach souffle bake, and purple potato salad. The purple potato salad was fucking amazing.

>> No.12687815

>>12687789
>potato salad
why do you eat poison?

>> No.12687821
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12687821

Chicken flavored ramen, drained and mixed with half the seasoning packet, cheese, milk, and pepper to make a cheesy ramen, topped with a poached egg and hot sauce (valentina). Whoopadeedoo.....

>> No.12687826

>>12687815
Take your neuroses somewhere else.

>> No.12687839
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12687839

Its supposed to be a dolphin
http://www.toei-anim.co.jp/tv/precure_alamode/recipe/recipe16.php

>> No.12687874
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12687874

Took me several hours in my kitchen

>> No.12687878

>>12687826
>neuroses
fat pudding is poison, anon.

>> No.12687904

>>12687874
that will be $20+reparations

>> No.12687916
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12687916

>> No.12688068

>>12687878
You have serious issues.

>> No.12688349
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12688349

Just made this bad boy for lunch. It's a chickpea and rice salad, here's the ingredients :
Chickpeas
Brown and Red Jasmine rice
Onion
Garlic
Orange bell pepper
Cabbage
Fresh parsley
Fresh dill
Lemon juice
Olive oil
Red wine vinegar
Sumac
Salt and pepper
Cayenne
Sliced tomato on the side

>> No.12688398

>>12688349
That sounds lovely. Nice job, anon. I'd probably like some chicken or fish to go with it, though.

>> No.12688407
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12688407

I put stuff inside roasted pepper

>> No.12688635
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12688635

Pickles. Lotsa pickles. Chowchow and spicy and sweet and dill pickles, all from my homegrown produce.

>> No.12688644
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12688644

>>12687789
This muhfugga knows what's good.

>> No.12688663

>>12688398
Yeah, some chicken or fish would have been awesome with it, but I didn't have any. Some nice pan cooked rockfish or snapper would have been good with it.

>> No.12688672
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12688672

>> No.12688676
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12688676

>>12687839
My fucking sides.
Did it taste good anon?

>> No.12689123

>>12688672
this looks like shit.

>> No.12689164
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12689164

Corned beef hash with a fried egg.

>> No.12689173
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12689173

Red beans and rice.

>> No.12689176
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12689176

Ragout.

>> No.12689179
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12689179

Cottage pie and glazed carrots. That's all for a while.

>> No.12689188

>>12689173
damn bro that looks fucking delicious

>> No.12689204

>>12689188
Thanks! It's the NYT recipe that shows up top when you Google "red beans and rice recipe." I tweak it to make it a bit hotter, and then I top it with lots of green onion, parsley, and tabasco.

>> No.12689287
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12689287

>> No.12689298
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12689298

Rate my din-din

>> No.12689310

>>12689298
potatoes look like they lack favor

>> No.12689311

>>12689298
You overdid your sprouts and you aren't supposed to bake the garnish on your fish. How'd you season the steak?

>> No.12689333

>>12689298
Looks good would eat

>> No.12689349

>>12689298
6/10
I think you should push everything even further away from the center, that fish is too close to the brussel sprouts.

>> No.12689355
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12689355

>>12689310
Yes, they were kinda plain

>>12689311
Seasoned with pic related, baked on a bed of parsley which is why it’s burnt

>> No.12689422
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12689422

>> No.12689566
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12689566

Teriyaki chicken on a bed of koshihikari rice

>> No.12689699
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12689699

>>12689566
well played sir

>> No.12689724

Don't have any pics yet, but I just finished making a huge batch of gazpacho, and it's chilling in the fridge for tomorrow. Later this evening, I'm making a peach cobbler with some glorious peaches I bought at the farmers market last weekend.

>> No.12689775
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12689775

Made a pepperoni and cheese calzone. I think it turned out alright for a first attempt.

>> No.12689796
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12689796

Pot roast and gravy with roasted carrots and potatoes

>> No.12689812
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12689812

Poke

>> No.12689813
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12689813

I made chicken pho for my elderly parents. Ginger is good for you frens.

>> No.12689818

Sorry no pic but I grilled chicken outside and then made chicken quesadillas on the grill. It was a novelty but I think I’ll stick to making quesadillas on the stovetop since it’s just easier to manage.

>> No.12689829

>>12689812
>Poke
Wut?

>> No.12689839

>>12689812
Isn’t that bibimbap

>> No.12689850

>>12689813
damn did you murder a toddler or baka?

>> No.12689854
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12689854

I smoked some chicken and turkey legs. Meat snacks for days.

>> No.12689875

>>12689850
Nah, it’s just a shitload of chicken legs that were on sale, peppercorns, star anise, ginger, onion, and cilantro stems. Yielded about 1.5 gallons after I strained it through the China cap. Second time I’ve made it, so there is definitely room for improvement.

>> No.12689961
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12689961

white chocolate cheese cake I did a while back

>> No.12690239

>>12689775
First attempt? Looks good. Got a recipe?

>>12689796
You too, recipe? I'd make some changes but I'd like a good starting point.

>> No.12690252
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12690252

posted this before. its from a long time ago but i havent been cooking much and taking even less pics. string beans were dry but rest was good

>> No.12690317

>>12688676
It tasted good
It just looks like its dying

>> No.12690327
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12690327

>>12687839
looks like a dehydrated seal but looks pretty cute anyways anon

>> No.12690516
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12690516

This was a calzone thing I made a while ago. It was beyond god tier

>> No.12690619
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12690619

It doesn't look fancy, but it's actually linguine in a truffle mascarpone sauce with fresh summer onion and garlic from my garden, and it's motherfucking amazing.

>> No.12690621

>>12687839
>tfw you're choking to death

>> No.12690625

>>12690516
thats called a stromboli or a hot pocket

>> No.12690691

>>12687815
The only difference between mayo and any other salad dressing is the egg. Otherwise it's just oil and an acid.

>b-b-but it looks icky!

>> No.12690818

>>12689961
I'd love a recipe anon. It looks fantastic.

>> No.12690829
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12690829

Haddock munier with asparagus and fingerling pots

>> No.12690841

>>12690829
Sorry that’s with broccolini not asparagus

>> No.12690915

>>12689566
How did you cook your chicken? Just oven and baste, or grill, or what?
I can never really get that desirable color on my teriyaki chicken.

>> No.12690919

>>12687381
Hnggggg tabouleh, that reminds me of summer holidays with my family in southern France

It's the quintessengial hot weather dish

>> No.12690922

>>12690915
that's just what you get for being a boomer shithead

>> No.12691193
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12691193

>> No.12691207

>>12690915
Marinate your chicken in soy sauce, spices of your choice (I use black pepper), sear on medium high. The chicken is already quite brown from the marinating.