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/ck/ - Food & Cooking

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File: 57 KB, 735x490, Tomato-soup-canned-tomatoes.jpg [View same] [iqdb] [saucenao] [google]
14930150 No.14930150 [Reply] [Original]

post the things that you cook the most

>> No.14930153
File: 88 KB, 410x512, beef-japan.jpg [View same] [iqdb] [saucenao] [google]
14930153

gyudon

>> No.14930161
File: 60 KB, 900x1260, Pesto-Pasta_3.jpg [View same] [iqdb] [saucenao] [google]
14930161

pesto pasta

>> No.14930171
File: 503 KB, 1000x667, staffsoatcakes.jpg [View same] [iqdb] [saucenao] [google]
14930171

Staffordshire oatcake normally with chesses and tomato

>> No.14930174
File: 778 KB, 2679x2679, canned tomatoes-.jpg [View same] [iqdb] [saucenao] [google]
14930174

shakshuka

>> No.14930182
File: 1.05 MB, 1000x667, pasta-puttanesca.png [View same] [iqdb] [saucenao] [google]
14930182

pasta puttanesca

>> No.14930187

>>14930153
>>14930174
don't bullshit me

>> No.14930188
File: 1.89 MB, 1936x2592, 29AA346D-07C1-498D-A71C-3BD2D55A5DE6.jpg [View same] [iqdb] [saucenao] [google]
14930188

>>14930150
what’s you’re recipe for that?

>> No.14930199
File: 295 KB, 1024x679, EBF3122D-147E-456B-933A-F4CBB7143532.jpg [View same] [iqdb] [saucenao] [google]
14930199

>> No.14930203

>>14930187
gyudon is easy to make and the second one is literally a picture i took of my food

>> No.14930211

>>14930199
looks good

>> No.14930226

>>14930182
>>14930174
what kind of person would want to eat olives,tomato,capers
that seems disgusting

>> No.14930231

>>14930188
i don't own any of these images but the shakshuka, just putting that out there, i have a folder filled with things i cook often so i can easily decide what i want cook for the week

>> No.14930233

>>14930226
me it also has anchovies in

>> No.14930240
File: 696 KB, 2590x2180, egg1.jpg [View same] [iqdb] [saucenao] [google]
14930240

>> No.14930242

>>14930233
lost

>> No.14930245
File: 95 KB, 704x396, tartines-bread.jpg [View same] [iqdb] [saucenao] [google]
14930245

tartines

>> No.14930261

>>14930242
it really seems like someone put all the polarizing foods into one, its name also translates to in the style of a whore but it's definitely my favorite pasta dish

>> No.14930268

>>14930226
also you don't have to put olives and capers on the shakshuka

>> No.14930271
File: 1.48 MB, 800x1200, nikumiso.png [View same] [iqdb] [saucenao] [google]
14930271

Not my image, never taken a picture of it, but Niku Miso. I make it once a week or so. Usually use sake, mirin, rice wine vinegar, and miso for the sauce. Ground pork for the meat. Either serve it on white rice or in a lettuce wrap. It's also nice to do a quick pickle of green onion, carrot, and daikon radish for a topping.

>> No.14930277
File: 213 KB, 1500x1125, chicken-japan.jpg [View same] [iqdb] [saucenao] [google]
14930277

oyakodon

>> No.14930285

>>14930271
damn bro that sounds nice

>> No.14930297
File: 105 KB, 610x350, pasta-spaghetti-aglio-olio.png [View same] [iqdb] [saucenao] [google]
14930297

legit eat this more than anything Spaghetti Aglio e Olio

>> No.14930302

>>14930285
It's tasty and really easy. Easy enough to make after work on a weeknight. You can make a cheater version with soy sauce, wine, and sugar in place of some of the sauce ingredients, that's what I did before finally buying sake and mirin. Miso is a must though, it's by far my favorite ingredient.

>> No.14930303
File: 74 KB, 1400x933, egg.jpg [View same] [iqdb] [saucenao] [google]
14930303

eggs benedict

>> No.14930311

>>14930302
i already have them ingredients in from gyudon

>> No.14930313

>>14930297
came here to post this

>> No.14930327
File: 117 KB, 1280x720, maxresdefault (1).jpg [View same] [iqdb] [saucenao] [google]
14930327

https://youtu.be/WpXPyPyTA90

>> No.14930334

>>14930313
yeah i think everyone should learn to cook this especially if they are broke

>> No.14930350
File: 8 KB, 225x225, egg00.jpg [View same] [iqdb] [saucenao] [google]
14930350

tamagoyaki

>> No.14930362
File: 61 KB, 512x366, bread-tuna melt.jpg [View same] [iqdb] [saucenao] [google]
14930362

wood wishes open face tuna melt

>> No.14930367

>>14930362
>wood wishes
kek

>> No.14930386
File: 189 KB, 1200x1200, japan.jpg [View same] [iqdb] [saucenao] [google]
14930386

onigiri

>> No.14930420

>>14930327
I made these 8 days ago
>>14930297
I might have to switch to this. I have plenty of pasta. I don't have any greenstuff though

>> No.14930464

>>14930420
i don't normally add the parsley because i don't always have it in. i normally just have olive oil, garlic, and chili flakes.

>> No.14930470
File: 590 KB, 1302x731, bakedcamembertwithga_86995_16x9.jpg [View same] [iqdb] [saucenao] [google]
14930470

baked camembert don't have it a whole lot but i fucking love it

>> No.14930686

>>14930153

how do you make it? Are you American?

>> No.14930703

i make this once a week for five meals each time

>> No.14930710
File: 193 KB, 683x1024, spaghetti with meat sauce.jpg [View same] [iqdb] [saucenao] [google]
14930710

>>14930703
forgot pic cause im drunk and retarded

>> No.14930744

>>14930686
i live in the uk. i buy a big box of sliced frozen beef (pic related) and a load of dashi powder from an asian supermarket. the rest of the stuff i can buy from my local tesco.

https://www.youtube.com/watch?v=cDzvYD_VXJU&ab_channel=SeriousEats heres a video on how to cook it

i always sous vide an egg for 13 mins at 75c and add that to the top. i really enjoy cooking gyudon and its also one of my favorite foods to eat

>> No.14930747

>>14930174
I've never seen shakshuka like that. Where's it from?

>> No.14930759

>>14930710
thanks for posting something man i appreciate it

>> No.14930762

>>14930759
sorry

>> No.14930766
File: 138 KB, 1300x861, 18356106-pieces-of-paper-thin-sliced-beef-for-shabu-shabu-japanese-hot-pot-soup.jpg [View same] [iqdb] [saucenao] [google]
14930766

>>14930744
fuckkk i forgot the image

>> No.14930767
File: 673 KB, 1700x1076, black unagi.jpg [View same] [iqdb] [saucenao] [google]
14930767

>> No.14930770

>>14930762
for what?

>> No.14930771

>>14930240
This could use a little soy sauce.

>> No.14930775
File: 337 KB, 1104x640, blue barbacoa.jpg [View same] [iqdb] [saucenao] [google]
14930775

>> No.14930776
File: 434 KB, 1849x612, floral chirashi karaage.jpg [View same] [iqdb] [saucenao] [google]
14930776

>> No.14930777
File: 13 KB, 175x183, schayvb-tasty2.jpg [View same] [iqdb] [saucenao] [google]
14930777

>>14930767
snacks n hoes

>> No.14930779

>>14930744

I follow recipes but I guess I never bought the right cut of beef. It comes out rubbery. I will try with your video thanks buddy

>> No.14930780

>>14930767
holy shit eel is fucking amazing

>> No.14930784

>>14930771
i added it after with mirin and msg

>> No.14930786
File: 336 KB, 1320x640, black tataki.jpg [View same] [iqdb] [saucenao] [google]
14930786

>> No.14930802

>>14930747
its close to the way Kenji López-Alt makes it but i do a few things different and i like to plate it because im eating alone
https://youtu.be/voinXU09-Ns

>> No.14930811

>>14930802
I like his videos but the POV camera movements sometimes hurt my eyes. Am I just a faggot or do others also get bothered by it?

>> No.14930818
File: 408 KB, 1586x970, red nigiri.jpg [View same] [iqdb] [saucenao] [google]
14930818

>> No.14930822
File: 31 KB, 398x321, freshasia-sliced-beef-400g.jpg [View same] [iqdb] [saucenao] [google]
14930822

>>14930779
the first time i made it i went to a butcher and asked for the finest sliced beef he could give me and it turned out the beef he gave me was still way too thick. now i buy this exact brand of beef from my local asian store and keep it in the freezer, ive been in a lot of asian stores and seems like any asian store that has a freezer will sell this

>> No.14930823

>>14930174
this but without olives and capers ew

>> No.14930828

>>14930818
i fucking love everything you are posting. also who is the frau?

>> No.14930835

>>14930823
the olives and capers are added at the end. when i cook this for people i let them put what they want on top of it

>> No.14930840
File: 481 KB, 1810x960, pink dimsum.jpg [View same] [iqdb] [saucenao] [google]
14930840

>> No.14930846

>>14930811
i really like the pov desu

>> No.14930854

>>14930846
the end part said "ngl" fuck knows what happened

>> No.14930861
File: 466 KB, 2024x640, floral ahi kalua.jpg [View same] [iqdb] [saucenao] [google]
14930861

>> No.14930874

>>14930161

You are most definitely fat.

>> No.14930875

>>14930822

thank you

>> No.14930887

>>14930875
no problem

>> No.14930889

>>14930854
wordfilters you retarded faggot

>> No.14930895
File: 1.44 MB, 720x1280, Screenshot_20181104-203259.png [View same] [iqdb] [saucenao] [google]
14930895

>>14930874
me irl

>> No.14930899
File: 347 KB, 1240x776, black doner.jpg [View same] [iqdb] [saucenao] [google]
14930899

>> No.14930915

>>14930899
i live in the uk and hate the fuck out of doner but then i tried it in Germany and fucking came, German doner has to be on my top 10 best things ive ever ate

>> No.14930919

>>14930150

Kroger by me regularly sells cheap steak. It's usually ribeye, t-bone, or strip, but somtimes I settle for round, skirt, or chuck if that's all they have.

I'm on low carb, and lost 80 lbs this year.

>> No.14930927

>>14930919
i love cooking too much to exclude stuff

>> No.14930967

>>14930927

You've probably never been 290 lbs either. Health is more important.

>> No.14930981

>>14930967
i did lose weight without cutting carbs but overall i agree

>> No.14930992
File: 57 KB, 667x1000, tuscangarlichicken2.jpg [View same] [iqdb] [saucenao] [google]
14930992

>>14930150
This...

>> No.14930995
File: 40 KB, 720x720, Easy-No-Bake-Cookie-Recipe-1-of-1-3.jpg [View same] [iqdb] [saucenao] [google]
14930995

>>14930992
And these

>> No.14931055

>>14930297
This and my grandpa's red sauce are the things I make most

>> No.14931138
File: 36 KB, 642x428, 55039_640x428[1].jpg [View same] [iqdb] [saucenao] [google]
14931138

>>14930150
Tortilla+cheese+garlic salt+ketchup. Don't drink and get a job at the same time kids.

>> No.14932267
File: 109 KB, 1200x630, 19106.jpg [View same] [iqdb] [saucenao] [google]
14932267

>>14930150

>> No.14932415

>>14930150
I get bored of everything so what I'm cooking constantly changes.

>> No.14932456
File: 201 KB, 1001x564, 11.jpg [View same] [iqdb] [saucenao] [google]
14932456

Stew I guess. But it's not like it's ever the same one twice.
Pic was duck in white wine.

>> No.14932464
File: 260 KB, 1001x564, IMG_20200726_013922.jpg [View same] [iqdb] [saucenao] [google]
14932464

>>14930199
I bet those coats absolutely reek.
You know they don't wash them regularly.

>>14932456
I also make curried eggs a lot because eggs are cheap and delicious.
This one was rum-raisin, which worked really well.

>> No.14932495
File: 305 KB, 1280x960, Paella Valenciana sans exif.jpg [View same] [iqdb] [saucenao] [google]
14932495

paella

>> No.14932517

>>14932495
That looks like cum infused shit. Is this what they eat in Spanish and Portuguese speaking countries?

>> No.14932570

>>14932517
It's yummy.
>Remember to spit out the bones.

>> No.14933149

>>14932415
I made this thread so i can find more things to add to my list of things to cook because I also get bored

>> No.14933503
File: 59 KB, 600x602, A0A9615D-3A3A-4C9C-BA9F-59E404B4843B.jpg [View same] [iqdb] [saucenao] [google]
14933503

Pic related with salad Atleast 3 times a week.

>> No.14933512
File: 2.73 MB, 2972x2229, Pescaíto Frito con Patatas Fritas sans exif.jpg [View same] [iqdb] [saucenao] [google]
14933512

>>14933149