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2023-11: Warosu is now out of extended maintenance.

/ck/ - Food & Cooking

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12698311 No.12698311 [Reply] [Original]

What's for dinner, /ck/?

Not the best picture, but just made some spicy chicken curry with rice. A little runny, I fucked up and didn't drain the tomaters since the recipe called for additional water, but it's fine. Tastes really good and is just the right amount of spice.

What are you guys eating?

>> No.12698318

>>12698311
>inb4 stir fry Anon gets triggered and snaps and kills his wife

>> No.12698319

>>12698311
Did you use coconut milk?

>> No.12698325

>>12698319
Yeah, I did. Used a hot curry paste instead of the powder as per usual and some extra garam masala. Shit's good. Here's the basic recipe that's pretty on point save for maybe the extra water.:

https://www.youtube.com
https://www.thecookingfoodie.com/recipe/Quick-and-Easy-Chicken-Curry-Recipe/watch?v=WRYOVVexMhU

I also did marinate the chicken in some plain yogurt, ginger, garlic, lemon juice and garam masala for a couple of hours as well.

>> No.12698340

>>12698325
Goddamn it. You can figure it out.

>> No.12698349

>>12698311
tuna on bread
3 slices smoked ham
guacamole n chips
blueberries and raspberries
sipping on ice cold water

>> No.12698361
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12698361

>> No.12698366
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12698366

>>12698361

>> No.12698370
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12698370

>>12698366

>> No.12698373
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12698373

>>12698370

>> No.12698377
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12698377

>>12698373

>> No.12698383
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12698383

>>12698377

>> No.12698395

>>12698383
aesthetic, nice work

>> No.12698421

>>12698383
hahahaha that's awesome. Please tell me that's for a couple people.

That looks fantastic though, good job.

>> No.12698480

>>12698383
You're good at your craft

>> No.12698485
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12698485

>> No.12698548

>>12698485
What is that? A meal for ants?

>> No.12698555
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12698555

Not exactly dinner, but last day's lunch. Chicken schnitzel filled with cheese.

>> No.12698595

No pic but I made Orzo and half a tin of Spam to go with it, was good.

>> No.12698597

Was gonna bake some salmon tonight. We found a worm wiggling around in it while filleting. Dunno what to do with it now. I wonder if the supermarket would give us a refund.

>> No.12698599
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12698599

I had some mince about to go bad so made some beefy stewy thing with instant ramen. Used stock pots and gravy pots. Dash of vinegar. Onions, garlic and whatever veg was in the firgde. Looks like shit bit tastes pretty good.

>> No.12698605

>>12698599
god damn that looks fucking disgusting. judging by the abortion you created, my guess is you're underage

>> No.12698606

>>12698597
If you're in the US, yes they'll give you a refund.

>> No.12698610
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12698610

>>12698311

A crystal of rock salt in water.

t. Week 1 into fast.

>> No.12698705

Left over roasted carrots and parsnip. I ate all the potato out of it yesterday :(

>> No.12698728

>>12698606
You were right, the store took it back real quick, no questions asked. They probably didn't want me saying why I was returning it while other folks were around shopping.

>> No.12698753

>>12698728
I mean pretty much every grocery store, at least around here, has a return policy.

>> No.12698924

>>12698395
>>12698421
>>12698480
Thanks friends

>> No.12698945
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12698945

>>12698311
This is some stir fry that my wife and I made with angel hair pasta (didnt have anything else) some chicken breast and veggies. We've been having trouble getting our stir fry; whether it be lo mein style or fried rice; to taste more...asiany
We used sesame oil in the pan when we sauteed the veggies, added a little soy sauce when we added the noodle, and with the fried chicken popcorn nugget things we slathered them in general tso sauce and mixed those in with the noodles on our plates and added a bit more but it still feels like its missing something or blandish

Anything i should try? Like chinese meme spice?

>> No.12698950
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12698950

Asian stir fry

>> No.12698956

>>12698945
I hear Chinese cooking wine is the secret ingredient to make chick food taste authentic

>> No.12699003

>>12698945
Looks decent enough, but try some oyster and hoisin sauces and get yourself some white pepper, five spice powder, chili pepper oil and use more fresh ginger and garlic. Also lots of green scallions.

It looks like you might already be doing it, but corn starch to thicken your sauce/glaze and to make it more glossy.

>> No.12699982

>>12698945
MSG? Garlic? Ginger? Sugar?

>> No.12699988

>>12698956
>>>12698945
>I hear Chinese cooking wine is the secret ingredient to make chick food taste authentic
Dry sherry is good, as is vermouth. Fortified wines to deglaze.

>> No.12700134
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12700134

Lazy burgers for dinner last night.

Sear some patties, top with extra sharp cheddar, toast the buns in the fat, add some butter, fry an egg for each burger over medium, plate.

Sauce is home blend.

4 parts Mayo, 1 part hot sauce, 1 part soy sauce, 2 parts rendered beef fat.

>> No.12700146

>>12698383 i seen the webm

>> No.12700264

>>12698311
2 bowls of Miso mixed with rice and ground beef

>> No.12700296
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12700296

Greasy paella

>> No.12700348
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12700348

grilled a steak and some veges

>>12700134
would go from a 5 to a 9 with some pickles and a bit of fresh stuff in there to cut the fat

>> No.12700381

>>12700348
I was thinking that, but I want to avoid adding much that will cut the shelf life. Maybe some Dill relish...

>> No.12700412

>>12700381
>but I want to avoid adding much that will cut the shelf life
um what
how about you eat them

>> No.12700436

>>12700412
I was thinking in the sauce itself. Don't mind me, just got off night shift. Brain dead, apparently.

>> No.12700466

>>12698311
>tomaters
Why, anon

>> No.12700536
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12700536

Breakfast for me

>> No.12700822

>>12700466
You put tomatoes in a curry or a masala.
>>12700348
Looks good. Greasy but good.
>>12700296
>[Spaniard intensifies]
I'd eat it. I had a Spanish workbro make me a paella once and I wish I got the recipe off of him before I switched jobs.

>> No.12700830
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12700830

>>12698311

>> No.12701978

>>12700146
>>12698377
Yes I'll admit that webm was the inspiration for making this bbq rib sandwich. It was really good. Friends loved it. Will add cheese next time

>> No.12702160

>>12698945
The other replies are correct. Also if I’m not mistaken sesame oil is meant more to finish a dish than to actually cook with. Add it near the end. Also check out Chinese Cooking Demystified to learn a ton about Chinese cooking.

>> No.12702215

>>12698956
Of you want to get that Chinese smoky flavor you need a well seasoned cast iron on ripping high heat. I forget what they call it but there is a Chinese word for that taste. The fat vaporizes and causes that taste I believe.

>> No.12702292

>>12698318
maybe he already did, haven't seen one of those threads in a while

>> No.12702514

>>12698945
Their secret ingredient? Sewer oil.

>> No.12702571

>>12700830
Nice

>> No.12702647
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12702647

>> No.12703125
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12703125

BBQ ribbs tonight

>> No.12703129
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12703129

>>12703125

>> No.12703672

>>12702215
>Of you want to get that Chinese smoky flavor you need a well seasoned cast iron on ripping high heat.
What's even the point of saying this? Most people don't have an access to the kind of wok burner you need for authentic asian stir fry at home.

>> No.12704119

>>12698311
Chicken fried rice tonight.
As usual I'm experimenting with it. This time I'm going with freshly cooked rice, but reheated and eaten the next day. It's always better the next day as is, let's see if I can improve the next day experience with fresher rice.

Past discoveries
>jarred minced garlic/ginger doesn't worsen anything
>marinating chicken in soy/cornflour is a waste of time
>cooking in beef fat OP, pork lard no so great (adding bacon is be better, but still not beef fat tier)
>rice variations (adding curry powder, star anise, or stock) make a small difference but are fun variations
>chilli oil is a waste of time, not enough heat comes through (though garlic oil does work)
>a sweet ingredient helps the dish a lot (corn, preferably fresh baby)
>sesame oil is nice, fish/oyster sauce don't make much difference
>as the Italian grandmas ordained, black pepper + celery is good, black pepper + chilli is bad

Maybe I'll try a little fresh fruit like diced apple or pear one time.
Maybe get a hold of kimchi.
All ideas welcome.

>> No.12704149

>>12698945
Jasmine rice. Egg noodles. Rice noodles saturated in soy.

>>12698956
Rice wine vinegar would keep better. I would say it pairs better than white wine vinegar, but doesn't really taste more asian-y though.

>> No.12704282

>>12698311
>What's for dinner, /ck/?
I had a bowl of rice with an umeboshi, then a bowl of rice with gochujang, an egg, and a little worcestershire sauce.

>> No.12705609

>>12704119
>jarred minced garlic/ginger doesn't worsen anything
Fresh garlic and ginger is ALWAYS better. Noticeably so.
>marinating chicken in soy/cornflour is a waste of time
I don't know why you're marinating things in flour. You marinate things in liquids.
>fish/oyster sauce don't make much difference
What do you mean? There's little difference between those two or that adding either one doesn't make much difference, because both are huge flavor enhancers.
>cooking in beef fat OP
Agreed. Beef tallow is why US McDonald's fries used to be amazing and often why they taste better in other countries.