r8 pl8

[Anonymous No.14415389]

And post your own.

[Anonymous No.14415394]

[Anonymous No.14415410]

>>14415389
this looks like some bomb ass indian sloppa.
>>14415394
this looks like a mushroom trip. i'm not eatin' anything with derived from pubes tho.

[Anonymous No.14415432]

>>14415389
Looks really good OP, although a bit watery. Imma give you an 8/10.5

[Anonymous No.14415456]

>>14415389
Upside down spoon/10

[Anonymous No.14415478]

>>14415389
slop looks good but that yellowish/translucent tint on the bread makes it look uncooked

for me it's leg'o'lamb

[Anonymous No.14415548]

>>14415432
>Oil separates from curry at the edge, indicating the proper amount of cooking time
>"It looks kinda watery"
Every time.

[Anonymous No.14415561]

>>14415548
Oil hasn't separated from curry enough faggot, there's too much liquid

[Anonymous No.14415566]

>>14415394
HAIR
IN
BREAD

[Anonymous No.14415602]

>>14415548
>>Oil separates from curry at the edge, indicating the proper amount of cooking time
cooklet here, please explain this part.
i've had oil separate from my stuff before and i always thought it looked ugly so i started skimming it with a spoon during the cooking process.
you're telling me it was a sign of doing something right?

[Anonymous No.14416217]

just made pasta al forno, rigatoni in meat sauce. i gave myself a C.

[Anonymous No.14416493]

Eggs in Purgatory, Italian Shakshuka

[Anonymous No.14416509]

>>14416217
god that looks so fucking good, howd you make it?

[Anonymous No.14416672]

>>14415602
As soon as the oil starts to separate from your curry at the edges of the pan, that is the sign that your curry is ready and you should take it off the heat.
Many times, if a curry turns out bland or "off" tasting, that is because it was not simmered to that point.

[Anonymous No.14416676]

>>14415602
It lets you know when the fat has all rendered out of the meat and it's super soft

[Anonymous No.14416679]

[Anonymous No.14416704]

>>14416509
Not him but
>Cook noodles
>Mix with tomato sauce
>Put in oven dish and put cheese on top
>Melt cheese

[Anonymous No.14416746]

>>14416704
noted, will make that for dinner tonight, Thanks a ton anon!

[Anonymous No.14416844]

>>14416704
>>14416746
use 1 1/2 jars of spaghetti sauce, 1 lb of cooked rigatoni or any short pasta, top with cheese, cover well with tin foil, and bake at 400 for 30-45 minutes.

if no meat, just 1 jar of sauce.

[Anonymous No.14418564]

>>14415389
what kinda meat is that?
i made pissaladière this morning and have been munching on it throughout the day

[Anonymous No.14418632]

>>14416704

I never cook the pasta (I use penne) and it's always fine as long as you have sufficient tomato sauce to cover the dry pasta. imo the flavors are intensified by the pasta taking up sauce as it cooks instead of being hydrated already. sometimes you will get some crunchy baked pasta bits poking out but idc personally. because they're baked/toasted they're just crunchy, not stiff like dry pasta.

otherwise like >>14416844 - personally 1 1lb box penne, 1 16oz can whole peeled tomatoes + enough additional tomato puree to cover pasta fully, and then heaping handfuls of chopped kale. and i slice a small fresh mozzarella ball into maybe 1/2 cm slices and layer in on the top before baking, also parmesan. also tasty to make a meat (esp. sausage) or mushroom sauce, but doesn't need meat. mushrooms, kale and onions is a feast. i can't stress enough how important the kale is!!

[Anonymous No.14418652]

>>14418564
OP's looks like chicken thighs. What the actual fuck did you put in your thing, and what's the texture like?

[Anonymous No.14418668]

>>14418652
it’s essentially pizza crust with caramelized onions, anchovies, tomatoes thyme and olives. the texture is that of surprise a pizza

[Anonymous No.14418677]

>>14416679
delicious-looking

[Anonymous No.14418837]

>>14416679
>>14416217
>>14415389
Would eat
>>14415478
Looks a bit dry, but I'd still eat it

[Anonymous No.14418947]

[Anonymous No.14420456]

Pork belly, homemade dumplings and sauerkraut.

[Anonymous No.14420537]

>>14416217
I’ll give you an S for sloppa

[Anonymous No.14421032]

>>14420537
cryingpepe.jpg

[Anonymous No.14421349]

>>14415394
I haven't been on /ck/ for months and you niggers are STILL posting it

[Anonymous No.14421409]

whats the appeal of roti over naan?

[Anonymous No.14421501]

>>14416704
Those are rigatoni not noodles you fucking retard

[Anonymous No.14421574]

>>14421409
Pretty sure Naan is leavened

[Anonymous No.14421663]

>>14418947
literally not a single speck of seasoning

[Anonymous No.14421690]

Trout
Tomato ciabatta
Lemon meringue pies

[Anonymous No.14421706]

Goat cheese
Bacon
Honey

[Anonymous No.14421710]

>>14421690
>cooking tomatoes in tinfoil
yikes

[Anonymous No.14421714]

>>14421349
Well, it's still funny.

[Anonymous No.14421718]

>>14421710
Go eat a mcchicken you nigger.

[Anonymous No.14421725]

>>14421718
enjoy your aluminium flavoured fish dumbass

[Anonymous No.14421730]

>>14421725
I'm not a weak black african american you brown e-toddler.

[Anonymous No.14421734]

>>14421730
why are you so obsessed with blacks? did one fuck your sister or something?

[Anonymous No.14421745]

>>14421734
At least I know my dad and he learned me how to cook, now gtfo you KFC subhuman.

[Anonymous No.14421746]

>>14421734
Because they're attempting to break the fabrics that hold together civilized society? Every rational person should be against the black man.

[Anonymous No.14421751]

>>14421745
I bet you incel was watching through the keyhole while a BBC was fucking your sister. Tell the truth, you fapped too right?

[Anonymous No.14421759]

i'm not sure how much longer i can stand baked potato. it's been 3 months

[Anonymous No.14421783]

>>14421751
I'm sure you are a subhuman low I.Q nigger or a antifa with blue hair with mental illness to be triggered by someone who can cook a delicious trout.

[Anonymous No.14421794]

>>14421783
I am definitely not as dumb as someone that cooks tomatoes in tinfoil thus leaching aluminium flavour in his food. enjoy your shit tier vomit food retard

[Anonymous No.14421801]

Fried eggs over cous cous, comes down to under a dollar per portion

[Anonymous No.14421812]

>>14421794

[Anonymous No.14421826]

>>14421812
yeah thats the kind of face the inbred trash that cook in foil have

[Anonymous No.14421963]

>>14421794
To be honest cooking food in tinfoil once in a while is better than eating industrial food everyday like most people do

[Anonymous No.14422010]

Breakfast

[Anonymous No.14422030]

Always always always pound your stuffed meat. Balsamic vinegar, brown sugar and garlic with spaghetti is right up there with pesto.

>>14416493
Why not sausage instead of egg?

>>14418837
Is that like, mango chick peas?

>>14420456
Fuck that looks good, my dad marinated some pork right in sauerkraut once, was my favorite.

>>14421706
cummed, have a cross section?

>>14421801
Boring

>>14422010
Boring

[Anonymous No.14422074]

>>14422030
Boring.

[Anonymous No.14422119]

[Anonymous No.14424001]

a nothing really special kind of dinner
>>14422010
>>14421690
>>14418947
>>14416679
Would.

[Anonymous No.14424027]

>>14422119
New england I assume?

[Anonymous No.14424188]

>>14420456
>>14421706
this looks incredible

[Anonymous No.14425292]

Somebody was talking about chef John's caramel chicken so I made it. Wa la.

[Anonymous No.14426109]

>>14425292
Looks good. I just made his Salisbury steak recipe. Best gravy ever.

[Anonymous No.14426146]

>>14426109
This one actually looks like liquid diarrhea

[Anonymous No.14426154]

>>14426146
As opposed to solid diarrhea?

[Anonymous No.14426166]

>>14421745
Taught you. He "taught" you how to cook, you fucking ESL.

[Anonymous No.14426172]

>>14415394

There's hair fucking everywhere.

[Anonymous No.14426198]

>>14421690
>tomato and fish
AWH SHIT FUCKING NASTY

[Anonymous No.14426232]

>>14422030
I fucking hate people like you

[Anonymous No.14426258]

British style Coq au vin

[Anonymous No.14426274]

>>14415389
>Parathe look doughy and poorly layered + soggy
>Curry separated into water and sludge
>Chickpeas and chicken together
>Colour clearly from tomatoes, not spices and chilli powders
>Replaced cilantro with sprig of parsley
I guess if you liked it, sure... fundamentally, it's not what ethnic Indians would call "good".

[Anonymous No.14426341]

>>14422119
Lol im in Rhode island too big deal looks delishous though

[Anonymous No.14426356]

Kraft Dinner

[Anonymous No.14426367]

>>14426356
Based

[Anonymous No.14426409]

>>14426367
Sometimes kraft dinner just be hitting

[Anonymous No.14426476]

>>14426356
Kraft is too salty

[Anonymous No.14428158]

>>14426356
For me, it's shells and cheese

[Anonymous No.14428231]

Please don't mock my plastic fork, it is for teeth health.

[Anonymous No.14428264]

>>14415389
Looks good, mil makes pumpkin curry her roti is nice and large.

[Anonymous No.14428289]

>>14426356
>no ketchup added
hola fellow canadian

[Anonymous No.14429174]

>>14428289
I don't add ketchupt and I'm not canad

[Anonymous No.14429506]

>>14428231
>teeth health

[Anonymous No.14429627]

>>14429506
There is a reason I have healthy teeth with no chips

[Anonymous No.14429652]

>>14426258
Regular style coq au vin

[Anonymous No.14429666]

>>14420456
Here is my braised pork ribs with pretzel dumplings and red cabbage.
Yes, crowded plate, who cares.