/ck/ - Food & Cooking

[Anonymous No.16231257]

What are you cooking right now? You are cooking today, right? For me it's bacon and baby potatoes

[Anonymous No.16231266]

>>16231257
little ginger would be good on this right once it's cooked?

[Anonymous No.16231276]

>>16231257
>baby potatoes
Didn't know such a thing existed, how are they?

[Anonymous No.16231278]

>>16231257
tiny potatoes in a pot
they cook with bacon
and now they're hot

[Anonymous No.16231299]

>>16231266
The fuck is this? A human leg?
>>16231276
Buttery and sweeter than the big ones. Try them out if you see them.

[Anonymous No.16231320]

>>16231299
>Buttery and sweeter than the big ones.
This is why fingerlings are the best spuds imo.
I'll grab some if I see some, thx!

[Anonymous No.16231324]

>>16231257
I’m sick, so I just made chicken breast with white rice.

[Anonymous No.16231334]

>>16231324
Make just some chicken
with plain rice
it may be simple
but it's nice

[Anonymous No.16231335]

Yeah baby, that's all ya need

[Anonymous No.16231356]

>>16231257
I have some leftover italian sausage, some spinach, and canned crushed tomatoes, will probably make some pasta sauce and put some feta on top

[Anonymous No.16231361]

>>16231335
too many potatoes but well done anyways

[Anonymous No.16231366]

>>16231361
>there's too many potatoes in the potatoes
what?

[Anonymous No.16231372]

>>16231257
(Repostan from another thread, sue me if you want)
I tried some wild edibles i found during a walk. Was pretty gud and exciting, never had burdock before

>Burdock stalks with nettle
>Potatoes with wild garlic
>Hollandaise sauce

[Anonymous No.16231379]

>>16231335
Post a better pic please

[Anonymous No.16231384]

>>16231372
That looks cool, what are those fuzzy stems?
>>16231379
Too late for that, friend

[Anonymous No.16231394]

>>16231372
Umm, sir...there's flowers in your food

[Anonymous No.16231398]

>>16231372
Pretentious wanker

[Anonymous No.16231408]

>>16231384
>what are those fuzzy stems?
They are burdock stems. You pick the biennial flower stalk before it actually flowers and you peel it to reveal the white and tender core. Texture/flavour is akin to salsify and white asparagus, in this instance i have boiled them and rolled them on some powdered nettles.

[Anonymous No.16231409]

>>16231372
Purple deadnettle flowers?

[Anonymous No.16231414]

>>16231394
Yes but they're edible, i used the leaves to flavour the potatoes. It's ground ivy

>>16231398
I just felt like trying something new

[Anonymous No.16231415]

>>16231408
why do you have a tumour on your arm?

[Anonymous No.16231423]

>>16231415
They are blood vessels. Got em from my da'

>>16231409
Ground ivy

[Anonymous No.16231426]

>>16231384
those potatoes are looking crispy

[Anonymous No.16231434]

>>16231426
They were perfect

[Anonymous No.16231438]

>>16231372
looks delicious

[Anonymous No.16231442]

I'll be making some chicken chop suey later with some rice. Garlic and ginger to start, then onions, then chicken. Carrots, mushrooms, bok choy stems and sautee for a bit, then the leaves, some chiles, and some bean sprouts with a sauce made from soy sauce, oyster sauce, sesame oil, and a little sambal.

Will come back and post a picture, it's going to be tasty.

[Anonymous No.16231445]

>>16231423
they're scary

[Anonymous No.16231446]

>>16231335
recipe? what is this?

[Anonymous No.16231448]

>>16231442
I disagree with your ordering

[Anonymous No.16231459]

>>16231448
not him but fuck you

[Anonymous No.16231474]

>>16231445
I was told gals love veiny arms?

[Anonymous No.16231478]

>>16231448
Disagree all you want but with Chinese cooking you start with aromatics and then add foods in the order of cook-times.

[Anonymous No.16231488]

>>16231257
Made a nice fat omelet this morning with some bacon and avocado on the side. The filling is onions and spinach seasoned with parsley (didn't have any garlic on hand unfortunately), and mozzarella and parmesan with a some feta crumbles. Good stuff.

[Anonymous No.16231492]

Some finer wisco meats and cheeses with some beers before DnD

[Anonymous No.16231493]

>>16231474
I don't but I'm sure some do

[Anonymous No.16231497]

>>16231488
Watch out, that Kirby looks mighty hungry!

[Anonymous No.16231502]

>>16231446
>Recipe
It's potatoes, bacon, and broccoli fried in a pan.
I start with the bacon in a cold pan and put the heat on medium to sweat the fat out before it starts really cooking. Then when the pan is full of grease, add the diced potatoes and turn the heat up high and cook it until it looks good. Broccoli cooks shorter than potatoes so I add that near the end. That's all.

[Anonymous No.16231508]

>>16231488
>the kirby
that is the cutest shit ever, do you have more food pics with him?

[Anonymous No.16231520]

>>16231492
>before DnD
How's the campaign going?

[Anonymous No.16231532]

>>16231520
Just about to hit lvl 8 as my paladin. We got tons of painted minis and a TV built into a table for changing maps n shit. Super comfy

[Anonymous No.16231540]

>making some caramelized sugar to mix in with apples and banana for something, didn't even know, but I wanted to do that first
>sugar really slow to caramelize but I didn't mind
>starts faintly smelling of caramel nicely
>leave it on the stove for longer
>stirring it when it suddenly goes from a pale golden color to dark orange in seconds
>taste it and it's burnt
>its a bitch to clean off

what the fuck

now instead of adding some butter and then pouring in the sliced apples and bananas, cooking them through, and leaving something delicious that I can eat or use to make something in the morning, now I have to clean this fucking pot with burnt caramel sticking to everywhere FUCKCKK

[Anonymous No.16231569]

>>16231502
thanks anon

[Anonymous No.16231572]

>>16231532
I tried dnd a couple times with my friends but none of us had the autismos to actually pull it off well.

>>16231540
Try making a sugar suryp first with some water and boiling that until desired colour. I find it takes some of the stress off the process

[Anonymous No.16231574]

>>16231540
>suddenly goes from a pale golden color to dark orange in seconds
Yeah, caramel can be a bitch to make. Wait until you get a little splash on your skin, burns like napalm.

[Anonymous No.16231586]

>>16231502
Not bad, ever tried to add some onions?

[Anonymous No.16231594]

>>16231492
Both kinds of cheese nice

[Anonymous No.16231626]

>>16231408
>powdered nettles

Pls. Tell me moar.

[Anonymous No.16231653]

>>16231586
Yes, usually do but today I only had a really big onion and it would've been too big to use. I don't like having half an onion sitting around.

[Anonymous No.16231692]

>>16231626
I pick some nettles, either young stalks or the leaves of older plants. I dry them in a dehydrator, althou i reckon you could just hang small bunches to dry on their own (might affect the colour some). Then i just grind some up with a pestle and mortar until it's powdery and depending on the application i sift it.

Gives a nice, dull green colour and a powerful nettle-taste.

[Anonymous No.16231693]

>>16231257
Homemade ricotta spinach ravioli with sage butter and a poached egg

[Anonymous No.16231718]

>>16231653
Thought so - bacon, onions and potatoes just work so well together.
And frying the onions in the bacon grease is such a great base to add other things - cabbage, Brussel sprouts, savoy, ...

[Anonymous No.16231731]

>>16231693
Ravioli looks good, what type of dough did you use?

[Anonymous No.16231739]

>>16231692
What does nettle taste like? How many applications are there for nettle powder? I don't mean this in a negative way but this sounds ridiculous.
>>16231693
This looks incredible, what kind of nuts are those

[Anonymous No.16231744]

>>16231693
looks amazing, would devour

[Anonymous No.16231749]

>>16231508
Thanks, man. Tried to find one, but my files and shit are all disorganized. But next time I cook something worth a pic I'll post another Kirby. I did find some sushi I made like a week ago. No Kirby here, but the sushi making kit came with some nice little wooden ducks.

[Anonymous No.16231779]

>>16231731
Just a standard 00 flour 100gr to one egg, lil bit of olive oil. I overcooked them a bit.
>>16231739
Pine nuts

[Anonymous No.16231790]

>>16231749
The ducks are rests for the chopsticks

[Anonymous No.16231792]

>>16231739
Hmm, it's kinda hard describing nettle. I'd say it's like a really strong spinach with some herbal and grassy tones. really just a unique taste, pretty strong too in a good sense. A classic application where i live would be to make some nettle crepes but you can use the powder anywhere you would use flour for example or where you want a green tint or flavour. It's also just really nutritious (compared to other plants), lots of protein, iron, calcium and other minerals, vitamin c etc.

[Anonymous No.16231800]

>>16231779
I've been tampering with a 50% hydration semolina and water -dough for fresh pasta, it's super quick and tasty in rustic shapes

[Anonymous No.16231810]

This was yesterday pasta with lemon dill marinated salmon

[Anonymous No.16231818]

>>16231800
No problems with sticking when rolling it through the pasta maker?

[Anonymous No.16231841]

>>16231818
I shape it by hand into orrechiette or cencioni usually, but i don't see why it would stick to the rollers? 50% is pretty dry still, especially after dusting

[Anonymous No.16231850]

>>16231749
the ducks are v cute too
>But next time I cook something worth a pic I'll post another Kirby.
thanks anon be sure to ping me

[Anonymous No.16231860]

>>16231841
I'll have to give it a shot

[Anonymous No.16231947]

>>16231818
Great looking fennels btw, did you use a pan or a grill?

[Anonymous No.16232028]

>>16231947
Cast iron skillet

[Anonymous No.16232047]

>>16231257
Not going to lie, I'm a bit down and that looks comfy as fuck. Maybe add an onion so I have an excuse for the tears.

[Anonymous No.16232090]

>>16231372
bro theres ants in your sauce

[Anonymous No.16232145]

>>16232047
This whole thread is mad comfy tbqh

[Anonymous No.16232164]

>>16232090
Whoa, i didn't see em there. The dish needed some protein anyway

[Anonymous No.16232245]

>>16231257
Dough for the guava paste bread is rising.
Probably gonna make some doenjang jigae for dinner

[Anonymous No.16232284]

>>16231257
>>16231276

Next time, try roasting your bacon first. With water in the potatoes now evaporating in that crowded pan you'll end up with steamed hams.
Also I have never seen micro potatoes, are they local to where you live?

>>16231335
>>16231502
>>16231860

based and saved

[Anonymous No.16232871]

Just finished eating this. If y’all want I could tell you the recipe.

[Anonymous No.16232877]

>>16232871
You could start by saying what the fuck this blob is even supposed to be

[Anonymous No.16232898]

>>16232871
Fancy Feast?

[Anonymous No.16232905]

>>16232877
>>16232898
Not sure if there’s a fancy name for it, but I think ill call it dog food when I make it again.

[Anonymous No.16232995]

Aldi take and bake pizza. Turned out good.

[Anonymous No.16232998]

>>16232871
Had a lot of mismatched stuff, so what I did was took a frozen hamburger patty, and brown/smash it. After that I added some leftover deli turkey that I had to get rid of and a packet of tuna, as well as some turkey pepperoni. Add salt, pepper, paprika, garlic powder and some chipotle. Cook that for a few more minutes and then I added around a quarter cup of bbq sauce and about 1.5 tbsp of Dijon mustard. It’s served on a stale piece of white bread with some white American cheese on it. Sprinkled with more chipotle. On the side is just a can of progresso italian wedding soup.
Only change would be to not add the turkey pepperoni, It conflicted with the rest of the dish.