r8 pl8

[Anonymous No.14036173]

and post yours

[Anonymous No.14036503]

Looks tasty! Good job anon :)

[Anonymous No.14036514]

>>14036173
7/10 that mayo irks me and the salad is not my tempo

mine pic related

[Anonymous No.14036519]

>>14036173

[Anonymous No.14036641]

>>14036519
yikes. 0/10. Get better lighting ffs
>>14036514
if OP's is a 7 yours is a 4

[Anonymous No.14036680]

>>14036519
It actually looks like a goat's head. Just slice it up and toss it with the stir fry.

[Anonymous No.14037016]

[Anonymous No.14037036]

>>14036173
Made strictly for the picture, poster is in to traps

>>14036514
Poorly color balanced, poster hasn't had human contact in over 3 months and has no issue with this

>>14036519
Looks like something dad would make. Poster has 1 "good knife" and a drawer of disposable crap.

>>14037016
This is the guy who posts "instructions unclear, got dick caught in ceiling fan" while snickering to himself.

[Anonymous No.14037091]

>>14036641
why 4

[Anonymous No.14037095]

>>14037036
>This is the guy who posts "instructions unclear, got dick caught in ceiling fan" while snickering to himself
What does that even mean?

[Anonymous No.14037104]

>>14037036
>Poorly color balanced, poster hasn't had human contact in over 3 months and has no issue with this

what are you on about
also, how did you know

[Anonymous No.14037130]

>>14036514
broc and potatoes look very dry

[Anonymous No.14038040]

[Anonymous No.14038180]

>>14036173


>>14036173

[Anonymous No.14038189]

>>14036173

[Anonymous No.14038194]

>>14036641
OP here I actually am quite jelly of his, my slaw does look pretty anemic compared to those veggies.

[Anonymous No.14038201]

>>14038180
>>14038189
What are you doing?

[Anonymous No.14038210]

>>14037091
Not the anon you're replying to, but I'd say the sear on the steak could be a little more pronounced. Some burnt looking seasonings on there as well. Broccoli seems somewhat bland. Potatoes looking good though. I'd give you a solid 7.

[Anonymous No.14038213]

Looks really good

[Anonymous No.14038237]

>>14036173
Those potatoes look amazing, I don't like how chunky the salad is though.

Here's my coconut chicken lemongrass curry and rice

[Anonymous No.14038241]

[Anonymous No.14038255]

>>14038237
>fuckton parsley because it looks good in my picture!!

0/10

[Anonymous No.14038256]

>>14038255
It's coriander but okay!

[Anonymous No.14038260]

>>14038255
Not who you're replying to, but fuck you, parsley is the shit.

[Anonymous No.14038282]

Roasts are rarely photogenic but any roast is a great roast. I could live off yorkshire puddings and gravy.

>>14036173
Steak with slaw as a side is underrated. Nice job.

[Anonymous No.14038331]

>>14037104
He means I literally just hit "auto colour" on this in photoshop and look at how much better that looks just from that.
Yours had a weird red tinge to it that made everything look weird.
Did you take the pic with an android phone?
Here is a tip for you: Download the .apk for the camera on Google Pixel phones, the preinstalled apps of most devices is usually weird. But easily correctable within seconds as you can see.

[Anonymous No.14038336]

Chile Verde with rice and whole beans

[Anonymous No.14038335]

>>14036173
gross
>>14036514
unseasoned
>>14036519
slop o shit
>>14037016
yuck
>>14038040
eww
>>14038237
rowf
>>14038241
shitmeat/10
>>14038282
awful

can anybody on this board cook?

[Anonymous No.14038374]

>>14038335
So this is what a worthless opinion looks like.
Not even being facetious. This is literally worthless to anyone, including yourself.

[Anonymous No.14038385]

>>14038237
I am ravenously hungry right now and I would eat 2 servings of that.
This thread seems pretty high quality for /ck/ standards.

It's not exactly food porn in here, but most things look appealing.

[Anonymous No.14038402]

carnitas tacos

[Anonymous No.14038406]

>>14038282
Aside from the picture quality, I am really taking issue with how that carrot just rests there like a huge horse cock.
Meat looks jucci tho.

[Anonymous No.14038413]

>>14038256
YOU BRUISED IT YOU FOCKING DONKEEEE

[Anonymous No.14038417]

>>14038241
How do you make meat look like that?
Was the cow sick or something?

[Anonymous No.14038418]

Bitter greens gratin on homemade pumpernickel.

[Anonymous No.14038424]

>>14038402
>White rice
>Black beans
>Fucking unseasoned corn
>Stringy limp red onions
>Flour tortillas
Wypipo/10

[Anonymous No.14038434]

>>14038331
>I literally just hit "auto colour" on this in photoshop
>Crumbs on the couch and water droplets vanish due to this
What's the meaning of this? Is this some AI shit?

[Anonymous No.14038448]

>>14038424
I'm cut, so fucking seasoned corn is kinda hard on my dick.

[Anonymous No.14038481]

>>14038417
With the flash.
I don’t know why but prime ribs aren’t photogenic and no this isn’t shit meat btw

[Anonymous No.14038491]

>>14038424
It's cilantro lime rice and corn salsa. Also those are corn tortillas, friend.

[Anonymous No.14038540]

>>14036173
4:10
Not rating, just saying the ratio of starch to meat. Jesus Christ.

[Anonymous No.14038559]

>>14038481
a) that actually looks worse somehow
b) are you maybe gonna eat that any time soon?

[Anonymous No.14038567]

>>14038540
Entrecote is often pretty thin compared to American style ribeyes.

[Anonymous No.14038578]

>>14038559
It’s the light.
Also that was the best steak I’ve ever had even though in the pictures it looks bad.

Pic related is a ribeye

[Anonymous No.14038579]

>>14038491
>It's cilantro lime rice and corn salsa.
Pic related.
>Also those are white corn tortillas, friend.
~Simply Wypipo Things~

[Anonymous No.14038591]

>>14036173
I did a tuna melt but it wasn't very photogenic so just ate it instead of taking pictures. It tasted damn good.

[Anonymous No.14038602]

>>14038591
We'll have to take your word for it.

[Anonymous No.14038603]

It's kind of fun having my own place and eating a tuna melt over a kitchen sink.

[Anonymous No.14038607]

>>14038602
Indeed :-)

[Anonymous No.14038622]

Bean and Cheese Burrito and ground beef tacos.

[Anonymous No.14038633]

Rate my panzanella

[Anonymous No.14038671]

>>14038194
yours is good, you got the compound butter (idk if it's called that), solid sear, some downright beautiful wedge cut tatoes, and a neat clean slaw. The other guy has a worse sear on his steak, with little spots and grey meat in between, got less crispy tatoes, and his veggies are just broccoli and carrots but in a bigger portion than your veggies. Honestly the only reason his looks good is because of the warm lighting and the contrast. I'd say his dish is yours but 3 points worse, which is why I said what I said, I'd give yours a 9 and his a 6. Try taking your pic later in the day under a warm light and it'll look 10x more appetizing, the potatoes already look godlike imo. Would devour.
>>14038335
nice bait lol
>>14037036
what a pretentious douchebag. You think you can find out everything about someone based off a picture of their dinner, and make little to no sense when coming up with ur little snide remarks. You could post literally any picture and I could say "this is the dude at the grocery store who tells his kid to stay in line cuz he forgot something and doesn't come back till it's way past his turn", I wouldn't be clever for saying that, I'd just be a massive faggot, like you. Take your 500$ "le based artisanal Japanese handcrafted eel filleting knife" or whatever the fuck else pretentious cutlery you have and fillet your cock to use for sushi.

[Anonymous No.14038727]

Some raw asian beef dish, I remember the recipe but not the name. Egg yolk not pictured as it had already been scrambled in.

[Anonymous No.14038732]

'Yakitori' but not because it was on a cast iron grill, rice with furikake. Was pretty bomb.

[Anonymous No.14038739]

>>14038040
Unironically based, poster would not leave a bro hangin

>>14038237
Looks like it would taste soapy, poster has a large amount of debt and can never seem to get ahead.

>>14038241
>>14038481
A fair attempt, don't let it get to you. Probably still tastes good. Poster has drop ceilings and florescent overheads.

>>14038282
Brit/10. Poster better 'ave a loicense fer dat camera.

>>14038336
Looks like shit on a plate, probably tastes mildly better. Poster got that plate at a garage sale.

>>14038418
managed to make this pic somehow erotic. Owns 1 or more pugs.

>>14038633
Blurry, but a fine choice of fork. Lives with his grandparents, they don't understand his lifestyle but try to be supportive.

>>14038671
Bootyblasted over a prediction that hit too close to home. Never gonna make it.

[Anonymous No.14038741]

'Wet' scallops with the best sear I could get on them. Learned lessons for next time. Served on polenta/yellow corn grits.

[Anonymous No.14038749]

Yakitori but not because it was on a cast iron grill, rice with furikake. Was pretty bomb.

[Anonymous No.14038755]

[Anonymous No.14038765]

Yakitori but not because it was on a cast iron grill, rice with furikake. Was pretty bomb.

[Anonymous No.14038766]

>>14038755

[Anonymous No.14038769]

>>14038766
some stuff ive eaten since i started IF 4 days ago

[Anonymous No.14038813]

>>14038765
Looks 10 times better than the "Yakitori" that I got from a delivery place the other day.
Will try to make some myself after seeing these.

What's that yellow stuff on the rice? Some pickled veg?

[Anonymous No.14038828]

>>14038739
Worse than living with my grandmother, I live with my WIFE!
I will see myself out

[Kenji No.14038831]

>>14038739
I wasn't even one of the people he replied to.

[Anonymous No.14038840]

>>14038813
Thanks anon, it's just some quick pickled carrot but a very yellow one.

[Anonymous No.14038899]

>>14038727
get a new table please

[Anonymous No.14038900]

>>14038741
Decent for what you had to work with, needs a little cheese in those grits and a dab of hotsauce. Poster needs to wipe the damn fingerprints off his rim and has a warrant for his arrest in the state of Georgia.

>>14038755
>>14038766
>>14038769
This is just fucking insulting. Poster doesn't even lift.

>>14038765
Would. Poster has a hidden room in his home. It smells like squid.

[Anonymous No.14038935]

>>14036173

[Anonymous No.14039429]

>>14038579
>White corn tortillas
Retard

[Anonymous No.14040202]

>>14038900
Do me again, I don't have debt but I am still finding it hard to get ahead!

[Anonymous No.14040232]

[Anonymous No.14040253]

>>14040202
That sauce has an excellent texture, congratulations

[Anonymous No.14040315]

>>14040232

Looks good but hard to eat. What's the greens?

[Anonymous No.14040370]

>>14040253
Thank you, I was worried my sieve wasn't fine enough.

[Anonymous No.14040372]

>>14040370
How did you achieve this result? A lot of onions? Fat?

[Anonymous No.14040383]

>>14040372
I couldn't get fresh tomatoes at the time because of corona so I had to use a can of san marzano, that probably helped.

[Anonymous No.14040391]

>>14040383
I see, very good. Would you mind sharing your recipe? I want to make it for my family I think they'll love it. Thank you fren

[Anonymous No.14040421]

>>14036173
6/10 steak photo without cross section is meaningless
it all looks ok
butter on steak is kinda cringe
mandolining your apples and having an adult non-creamy dressing would be better
>>14036514
5/10 this is about as bad as steak and potatos which you haven't overtly fucked up can be
why not deglaze the pan after you cook your steak and do the veges in that juice?
>>14036519
6/10 i mean it's not a balanced meal and a bowl of rice or something would make it infinitely better but i still would. also unsalted butter is solely for baking
>>14037016
7/10 this is pretty intriguing
greens are overcooked which triggers me though
and sprouts are a trash vegetable cooked their strength is crunchy texture
>>14038040
7/10 pork with a bit of pink still overcooked but on the good spectrum good lad
>>14038237
8/10 looks delicious
>>14038241
7/10 great even cooking but you should have rendered the fat cap far more
>>14038282
5/10 meat is overcooked and i'm not seeing gravy and yorkshire pudding sucks although those are impressive
>>14038336
8/10 i bet that is delicious
>>14038418
4/10 that's just not a good idea
>>14038622
3/10 trash not to balance this with some fresh things
>>14038633
2/10 this is such a bad photo and i'd rather just have croutons
>>14038727
9/10 maybe this sucks but i'd have high expectations
>>14038741
8/10 guilty shit but great
>>14038755
7/10 2 good breakfasts not one
>>14038765
8/10 that looks great but your little rice dish with furikaki is pretentious as fuck and i don't see why that poorfag seasoning is even necessery
>>14038766
1/10 this is offensively bad you made a dish which is basically just chicken breast which you badly overcooked and you still posted it

[Anonymous No.14040893]

>>14038900
You know I thought about cheese grits but then there is also the no cheese with seafood rule so I went without. Sorry about the fingerprints. What exactly would Georgia object to, not using shrimp, not using hominy grits or something else?
>>14040421
Thanks.

[Anonymous No.14040910]

>>14040383
Fresh tomatoes =/= fresh tomatoes.
San Marzano will kick any super market tomatoes butt.
Fresh tomatoes are ONLY better if they are in season and vine ripened, i.e. mostly home grown.
Other than that, canned wins.

[Anonymous No.14040915]

>>14040421
>butter on steak is kinda cringe
Imagine being such a tastelet

[Anonymous No.14040924]

>>14040421
Those ratings are wildly inconsistent.

[Anonymous No.14041038]

>>14036173
4/10
>>14036514
2/10
>>14036519
4.5/10
>>14037016
5/10
>>14038040
7/10
>>14038237
3/10
>>14038241
1.5/10
>>14038282
8.5/10
>>14038331
4/10
>>14038336
6/10
>>14038402
5/10
>>14038418
3.8/10
>>14038481
2/10
>>14038578
7/10
>>14038622
6/10
>>14038633
1/10
>>14038727
3/10

[Anonymous No.14041265]

>>14041038

>>14038741
3/10
>>14038755
4/10
>>14038765
2/10
>>14038766
3.5/10
>>14038769
5/10
>>14038935
4/10
>>14040202
6/10
>>14040232
2/10
>>14040315
0.5/10

[Anonymous No.14041276]

>>14041038
0/10 wtf am I even looking at

[Anonymous No.14041302]

>>14041038
aw shit beggin strips, I always wanted to eat this as a kid, smelled so good.

[Anonymous No.14041308]

>>14041038
Again, these ratings are just wildly inaccurate, it seems random almost.
>>14038418
This shit is rated at a 3.8, it barely looks edible.

>>14036173
This, genuinely good looking plate is rated at 4? Just 0.2 points higher?

Or you gave this >>14038633 a fucking 1 (ONE), and gave this >>14038578 horror show right here a 7 (SEVEN).
These ratings are utterly meaningless.

Rest of them are similiarly inconsistent.
Are you blind or just trolling?

[Anonymous No.14041318]

>>14038434
You can clearly see the repeating texture where the crumbs were.

[Anonymous No.14041324]

>>14041038
Is that fucking Beggin' Strips Anon?

[Anonymous No.14041867]

>>14036173
RECIPE PLEASE, IT LOOKS BEAUTIFUL

[Anonymous No.14041918]

>>14036173
should produce a nice vinegary shit

[Anonymous No.14041970]

>>14036173
7.5

[Anonymous No.14041983]

>>14041324
It's made with real meat

[Anonymous No.14042029]

sorry for potato camera

[Anonymous No.14042068]

>>14041918
I leave for a few weeks and come back to 500 posts about vinegary shit. What happened?

[Anonymous No.14042086]

>>14042068
what always happens, a bunch of retarded manchildren jump on whatever's popular rather than coming up with something new or creative

[Anonymous No.14042116]

Kale, black eyed beans and cherry toms, loads of parmesan. Would have used Italian sausages if I had any but bratwursts were fine. Solid dinner.

[Anonymous No.14042341]

>>14040315
Tim Allen/10 (I mean that in a good way)

>>14041038
what i expect from 4chan/10

>>14042029
Roseanne cooking/10

>>14042116
Nu Male/10

[Anonymous No.14042685]

>>14036514
How do you get your potatoes to be like that?

[Anonymous No.14042863]

>>14042685
>put in oven
>put green on top
>take picture
>go into Photoshop
>auto color

[Anonymous No.14042883]

Peanut Butter cookies I just made.

[Anonymous No.14042930]

>>14041038
You're image inspired a free write

Evidence
I don’t know how things got this bad, and it’s almost unbelievable. The only way I can afford meat is by getting Beggin’ Strips so this is the only thing I can do. When I was young I used to always have bread and butter with dinner and it was a standard part of the good life. Now the best I can do is a cookie and margarine and the fat + oil seems to have some nutritional value. However things won’t always be this bad. I’m saving this picture as evidence to how bad things were and how much better things will get.

[Anonymous No.14042938]

>>14042930
beautiful. I loved it.
>>14042883
also beautiful. good job anon. 9/10 I really want some.

[Anonymous No.14042969]

>>14041867
Put salt and pepper on steak and put in a pan.
Flip it.
Done.

[Anonymous No.14043240]

I once decided you can't call yourself a cook unless you can cook bread, a full chicken and beef stew. I still haven't done the last one.

[Anonymous No.14043299]

>>14043240
I tried making a beef stew once. It was some provencal recipe i found in an old cookbook. It was terrible.

[Anonymous No.14043308]

>>14043240
Bread and chicken are way easier than a good beef stew though. Seems like a very arbitrary measure of cookery.

[Anonymous No.14043315]

>>14043299
My parents had a Bettie Crocker cookbook from The 80's and it was stupendous. I once looked on Amazon for cookbooks and the best I could find was weird one from a woman with Polish last name. Then the rest were specialty diets and international dishes.

[Anonymous No.14043330]

>>14043308
>Seems like a very arbitrary measure of cookery
I was eating a lot of saltines at the time which I equated with Hardtack and it was probably inspired by a Chronicle on cooking during The American Revolution.

[Anonymous No.14043342]

>>14038935
I personally don't care for squid ink pasta so N/A, but the shrimp needs more color. Poster has a tendency to call people right when the person was thinking about them.

>>14040202
Looks like it would taste like soap and tin. Poster is one needy motherfucker.

>>14040232
I'm not even sure what this is. i think I see tomatos, mushrooms, roasted or fried garlic cloves, pepper pieces, and possibly bacon on some kind of salad greens? Probably tastes great though. Poster can hit a target from 300 yards, dead drunk in a snowstorm.

>>14040315
Sweet potato fries.
Poster enjoys watching small animals suffer.

>>14040893
>What exactly would Georgia object to
It was a joke about the fingerprints.

>>14042029
Get knives that don't have a wooden handle. That shits unsanitary. Poster loves his cat.

>>14042116
memeplate is wide. Poster had a smoothie for breakfast.

>>14042883
10/10, would. Poster enjoys bargain hunting thrift-shops and slow nature walks.

>>14043240
Skin on that chicken looks flabby, pre-shredded cheese. Poster owns a wine glass in the shape of an entire standard wine bottle that has "just one glass..." printed on it.

[Anonymous No.14043626]

>>14043342
>Skin on that chicken looks flabby
Looking back I can see that it's under cooked but that's the end result of a final boss. First I cooked one at 350 degrees for 2 hours and it still wasn't cooked, then another time I jacked it up to 450 and it was charred on the outside and under cooked on the inside. Finally I looked it up online and it said to cook it at 450 for half and hour then 350 for a half an hour after that and it worked. I still haven't gotten gravy down but a full chicken is so expensive I don't get much practice. I think you have to gradually add the flour but if the temperature is too high the flour will burn to a crisp before it forms. And cooking the chicken at 450 degrees might screw things up for getting the juices. So it goes.

[Anonymous No.14043661]

>>14038766
Get a meat thermometer and you won't overcook it so it won't be that dry.

[Anonymous No.14043857]

Tostada was bretty güd.

[Anonymous No.14043862]

>>14043857

[Anonymous No.14043870]

>>14043661
>meat thermometer
I gave your mom my meat thermometer last night.

[Anonymous No.14043893]

>>14043870
Your mom was that dry last night.

[Anonymous No.14043900]

>>14043893
You have to smack her first, she'll start weeping from both ends.

[Anonymous No.14044234]

[Anonymous No.14046063]

>>14036173

[Anonymous No.14046093]

Garlic, goat cheese, butter, bell pep, sun dried tomatoes. Toasted crusties, spoon, table cloth, air, light.

[Anonymous No.14046261]

>>14043900
Careful, don't want to overcook her.

[Anonymous No.14046283]

I never take pics of my food because im not a woman or faggot. But these threads are what /ck/ is all about. Sharing ideas and advice. Discussing how to make your food better. What really dissapoints me is your typical /soc/-faggot >>14040421

[Anonymous No.14046286]

>>14046093
>"crusties"
issa 0/10 from me. What is up with bongs and mashing shit together btw?
>>14044234
horrendous. Even the lighting. You deserve better Anon cmon. Put more care and effort next time.
>>14043857
8/10 would eat if in front of me rn and I'm currently full.

[Anonymous No.14046312]

>>14046063
That looks like my corona shit after 7 solid weeks of sitting, drinking, and snacking.

[Anonymous No.14046328]

>>14046312
Its not an aesthetic dish but it's fucking tasty

[Anonymous No.14046736]

Hanging chicken wimgs

[Anonymous No.14046746]

>>14037016
What a waste of good ingredients.
Depressing.

[Anonymous No.14046789]

>>14036173
This looks delicious, not sure about the salad though

[Anonymous No.14046801]

>>14043342
Damn good joke. Props

[Anonymous No.14046808]

>>14046283
Yeah it started off well but got shitted up with bait 'reviews'

[Anonymous No.14046904]

>>14043240
>I once decided
Well, you're the authority I guess.

[Anonymous No.14046918]

>>14038237
Please tell me how you get your rice like that friendo
I have to make a pilaf every time as i cant do rice that doesnt turn to porridge

[Anonymous No.14046925]

>>14043299
I made this Gulash the other day and it was fricking sublime.
Thing with the meat is, it goes through "cycles" of tender and tough.
So if you can't push your fork into the meat easily, just simmer some more. Don't be afraid to simmer really long, in some cases you may need as much 30min extra to what the time says in the recipe, so just really don't quit until the beef is fully tender.

Other than that, there is really not much you can fuck up.

[Anonymous No.14047200]

>>14046918
Use basmati my friend, I also lightly sauted the rice before adding water. Let it steam after you've cooked it by taking it off the heat and keeping the lid on, and fluff it up with a fork, don't stir it because you'll just break up the starch.

[Anonymous No.14047270]

Saithe fillet with saffron, paprika, parsley, basil, garlic, lemon, potatoes, tomatoes

[Anonymous No.14047410]

>>14047270
You accidentally uploaded a pic of your trash can I think.

[Anonymous No.14047533]

>>14047410
It was delicious

[Anonymous No.14047544]

Couple weeks ago

[Anonymous No.14047569]

>>14047544
so undercooked i bet you're a tranny

[Anonymous No.14047586]

>>14047544
D-did you have sex with it?

[Anonymous No.14048030]

>>14046736
is that a man or a woman, and why does it look like that

[Anonymous No.14048074]

>>14036503
Such a reddit thing to say

[Anonymous No.14048850]

>>14048074
How dare he not be jaded and destructive?
This is 4chan, le epic army, bringer of keks.
If you wanna be a part of this exclusive secrit club, you have to be a dick for no reason. That's the rules.

[Anonymous No.14048902]

I'm making soft pretzels at the moment. Pizza steel is in the oven preheating and the alkali poach is on the boil. Dough Ball is about done rising.

[Anonymous No.14049052]

[Anonymous No.14049157]

>>14049052
Haha! Remember Hitler, guys?

[Anonymous No.14049164]

>>14049052
That's not supposed to be pretzels, right, anon?

[Anonymous No.14049179]

>>14043661
wasnt overcooked at all

[Anonymous No.14049252]

>>14049164
It's been a while.
Jumbo Pretzel, Kitler approved.

[Anonymous No.14049253]

>>14036173
Looks good, anon. Would have dinner with you in a hey way not a gay way.

[Anonymous No.14049309]

Prawn and tomato risotto

[Anonymous No.14049497]

Here's a leak, potato and bacon soup.

[Anonymous No.14049514]

>>14049497
>soup
>thicker than oatmeal
No.

[Anonymous No.14049535]

>>14047270
too many strong flavors together.

[Anonymous No.14049818]

>>14049252
It's not supposed to be excreting orange sludge anon.
Don't know what you created there but it's not a pretzel.
It must be contained.

[Anonymous No.14049829]

>>14049535
With the exception of maybe potato and saffron, these ingredients go together quite often, you just say things to say something, seemingly.

[Anonymous No.14049919]

Can we make mass replying a bannable offense, it just shits up every thread.

[Anonymous No.14049956]

bone marrow w/ spinach gnocchetti

[Anonymous No.14050141]

Breaded chicken and mushroom risotto. Beige but good

[Anonymous No.14050150]

>>14049497
Damn, that's hearty

[Anonymous No.14050919]

>>14049514
Wasn't really sure what else to call it.

>>14050150
It was. I'm learning to cook and this was the first thing I made without following a recipe. It turned out really well, but I will be making some adjustments next time.

[Anonymous No.14050962]

>>14038237
>>14040202
>>14043857
Recipe?

[Anonymous No.14051079]

Stuffed roasted red pepper with ground pork, mushrooms, goat cheese and other herbs and spices.
Was trying to clean out my fridge/freezer and used up what I had. It tasted great, normally not a big fan of peppers.

[Anonymous No.14051113]

>>14036173
That is a solid 10/10 from me, dawg. I apologize but I can't contribute my own creation because I am not a vain bitch who takes pics of my own dishes.

[Anonymous No.14052296]

>>14049179
Say what you like, we've seen it.

[Anonymous No.14053245]

Ragu

[Anonymous No.14053251]

>>14053245

[Anonymous No.14053255]

>>14053251

[Anonymous No.14053905]

>>14053245
looks alreet but you really need to reduce it. make sure you've simmered it for at least two hours.

[Anonymous No.14053992]

>>14053905
you need quantity to simmer a ragu. this looks like one serving.

[Anonymous No.14054019]

>>14053992
nah, just cover it and add water as needed

[Anonymous No.14054056]

>>14053251
>>14053245
What did you do? Simmer it for five minutes? You need cook that down at least two or three hours. You shouldn't be able to see chunks of carrot like that

[Anonymous No.14054102]

homemade pasta with iberico ham and spanish smoky paprika sauce.

[Anonymous No.14054773]

>>14053255
Don't use pre shredded cheese from a bag.
It's better to have none than that.

[Anonymous No.14054784]

>>14054102
Tip: When using the windows photo thingy, don't just slide the "sharpness" slider or whatever it's called all the way up. Might look striking for the moment, but it's impossible to make anything out in your picture.

[Anonymous No.14054809]

>>14054784
true, thanks

[Anonymous No.14055400]

How about Buldak (fire chicken) without the shit load of cheese?

[Anonymous No.14055416]

Double Cheese Cheeseburger with Chipotle Cheddar. We had nachos on the side with that white Mexican queso dip. It's also pretty great for dipping your burger.

[Anonymous No.14055668]

Paprikash with browned butter spaetzel

>>14036173
7/10
>>14055400
6/10
>>14054102
8.5/10
>>14051079
7.5/10

[Anonymous No.14055835]

>>14055668
Honestly anon, I am sure that is tasty, but if you are going to take a picture, make sure to wipe the sides of the plate at the very least. Otherwise it looks sloppy and is a disservice to your food which like I said probably tastes good.

[Anonymous No.14055840]

Fried rice

[Anonymous No.14055860]

>>14055840
Why are your cum ropes so yellow?

[Anonymous No.14056250]

>>14055860
It's ropes of japanese mayo.

[Anonymous No.14056354]

>>14055416
That's solid mate, good on ya for posting in this vanity photo thread.
10/10 would moww-down on

[Anonymous No.14057432]

>>14053905
>>14053992
>>14054056
I did cook it for 2 and a half hours, I just sliced the carrots in big chunks, I thought they would reduce more. To give you an idea, this isn't ground beef but flank that I linced with a knife. Also there was enough for 3 plates
>>14054773
What makes you think it's pre shredded? Because it wasn't, it was 30 month old parmigiano btw

[Anonymous No.14057476]

>>14057432
>I did cook it for 2 and a half hours
Great, but you need to take the lid off to reduce it.

I usually reduce it first, then if it hasn't been cooking long enough (say less than two hours), I add a little water and put the lid back.

[Anonymous No.14057479]

>>14057476
*the lid back on

[Anonymous No.14057489]

>>14046736
post her tits?

[Anonymous No.14057524]

>>14049956
dangerously based and underrated. Enjoy that nutritious ass bone marrow, I've actually never had any except from stews sometimes, yours looks really good.

[Anonymous No.14057543]

I have no idea what I'm doing

[Anonymous No.14057628]

phone camera is still potato. stuffed in the pollock is spinach

[Anonymous No.14057855]

>>14036514
boring ass plating.

[Anonymous No.14057857]

>>14038237
10/10. looks fucking amazing!!!

[Anonymous No.14057879]

>>14036173
Looks very good. What is in your salad?

[Anonymous No.14057930]

>>14041038
Why are you eating Beggin Strips? Gonna make the dog mad.

[Anonymous No.14058054]

>>14057432
Cause it looks like styrofoam, wont melt and is forming weird clumps.
Very clear that anti caking agent was added to this, plus I don't know what kind of cheese grater you have that gives you the texture of coarse salt.
Very clearly from a bag my man.

[Anonymous No.14058081]

>>14058054
Not from a bag. I'm not american and our cheese don't have added anti caking agent, especially since this is a DOP cheese. As I said, this is aged parmigiano reggiano, it has a lot of salt crystals in it and it is pretty dry
>>14057476
I took the picture when I removed the lid, reduced it some more before putting the pasta in with a bit of starch water

[Anonymous No.14058088]

[Anonymous No.14058120]

>>14058088
Boiled pizza, now that's something I haven't seen.

[Anonymous No.14058131]

>>14058081
>Im not American out cheese doesn't have caking agent
Superiority complex hello? Yes it does. If you buy parmesan in a bag, it will have it. Not American btw.
The cheese does look pretty low quality, exactly like bagged. I have seen my fair share of this shit working in a cheap italian restaurant.
Yours does look very cheap anon. I don't know if you are lying or were duped at the super market.

[Anonymous No.14058148]

>>14037016
>OMG chink food so good!!!!

[Anonymous No.14058231]

[Anonymous No.14058241]

>>14038040
Meat Crab is king

[Anonymous No.14058292]

>>14058131
You're definitely American, and with an inferiority complex
AOP Parmiggiano Reggiano, even in bags don't have anti caking agent in France, it's literally against the law. Imanti caking is the shit you find in Kraft parmesan and is almost non existant in France unless you go out of your way to buy fake cheese (for exemple toastinette).
My parmiggiano was really friable, it's why it looks like powder instead of filaments (fresh pecorino would look like that)
Now go eat your american cheese and stfu

[Anonymous No.14058321]

Why can you tell that all the food is fucking american?

They fucking arrange the food on their plate like the TGIMCArbys meat and 2 side fucking blue plate specials that they've eaten all their life.

[Anonymous No.14058325]

>>14036173
looks like garbage OP, nice try though

[Anonymous No.14058333]

R8 my pl8 anons.
Not english so I eat black beans for breakfast 'cuz I'm all about that BBC (black bean can)
bread is homemade. Good loaf yesterday, excellent bubble distribution.

[Anonymous No.14058334]

>Every plate looks like it comes out of a buffet fucking production line

Learn how to present food tastelets.

[Anonymous No.14058336]

It was pretty good desu.

[Anonymous No.14058347]

>>14058334
And yes presentation is important if you want to take pictures of the food and show the internet how good you are fucking morons.

[Anonymous No.14058394]

>>14058347
your a boob a big fat boob

[Anonymous No.14058398]

[Anonymous No.14058429]

>>14058398
What a nice bunch of turds

[Anonymous No.14058430]

>>14058394
fuck ur mum

[Anonymous No.14058486]

[Anonymous No.14058502]

>>14058486
That's a bowl not a plate, stop presenting steak in bowls.

[Anonymous No.14058506]

>>14057628
That's a bowl not a plate. Stop serving food meant for plates in bowls.

[Anonymous No.14058546]

>>14058081
>I took the picture when I removed the lid, reduced it some more before putting the pasta in with a bit of starch water
If you agree that it needs reducing, then why did you spend so long defending it?

[Anonymous No.14058566]

>>14036173
Breakfast sandwich

[Anonymous No.14058621]

>>14058546
It was another anon

[Anonymous No.14058783]

>>14058321
As opposed to what? Making a huge mountain of slop?
I am a German, please stop already with your constant seething about some shit you think Americans do.
You sound like Americans talking about black cock all day only more gay.

[Anonymous No.14058805]

>>14058783
Fuck off and learn how to plate or don't come on the internet and expect praise.

[Anonymous No.14058819]

>>14058783
>as opposed to what

How about not slapping things on the plate like it's a fucking buffet dinner?

You sprinkle parsley and half melted butter on your cold fucking steak and it looks literally like grandma's fucking leftovers party.

Dry fucking steak wit random leaves sprinkled over and sour cream lump randomly without any thought.

It looks like you fucking tried and hard to impress but are fucking clueless. So go fucking learn instead of getting mad that you're being called out for being bad.

[Anonymous No.14058847]

>>14058819
This,

Also why the fuck is your salad escaping the plate.

[Anonymous No.14058870]

>>14058819
>wit
Subhuman food stamp chimp detected.

[Anonymous No.14058877]

>>14058231
Looks very Finnish. Karelian stew? Where ya from, brother/sister?

[Anonymous No.14058895]

>>14058870
Wow I made a typo and you picked it out. Why don't you use that attention to detail on your food you fucking autist.

[Anonymous No.14058901]

>>14058877
Finland

[Anonymous No.14058905]

>>14058877
Finland

[Anonymous No.14058992]

>>14040421
>Greens are overcooked

To me that looks like anon just poured the hot stock over raw bok choy. The part that's submerged is clearly wilted while the one on the sides of the bowl are still fresh. Dunno if i'd call that overcooked

[Anonymous No.14059012]

>>14058992
The bok choy looks like it's been in the fridge for at least a month.

[Anonymous No.14059055]

>>14058877
>Bell pepper
>Karelian stew
Yeah, about that...

[Anonymous No.14059061]

>>14059012
Sure but how is that considered "overcooked"?

[Anonymous No.14059084]

>>14059061
nah I'm not that poster, just pointing out that the bok choy may look wilted and overcooked because it's old.

[Anonymous No.14059112]

>>14059084
I used the word "wilted" in reference to cooked, as in "saute the spinach until wilted".

To clarify the greens that are in the stock look cooked and the greens on the side look raw. In other words saying the greens are overcooked seems a bit odd to me