/ck/ - Food & Cooking

[Anonymous No.16613726]

Today i make eggs in mustardsauce with potaters.
Discuss other good recipes wih potaters.

[Anonymous No.16613739]

>>16613726
Mash them and don't cook the eggs so long that their yolks cease to be orange

[Anonymous No.16613749]

>>16613739
i usually cook them for 8 minutes, eggs in pic are overdone.
and you mash the potatos on the plate, just a little with your fork. so they take up some sauce.

[Anonymous No.16613867]

Is mustard pronounced muh-stard or moos-tard?

[Anonymous No.16613954]

>>16613867
mu-stard. no long drawn out muh like in "muh dick".

[Anonymous No.16613967]

>>16613726
>Discuss other good recipes wih potaters.
Baked potatoes, French fries, mashed potatoes, hash browns, home fries...

[Anonymous No.16614000]

>>16613726
Delicious shitty eggs.

[Anonymous No.16614918]

>>16613726
> Discuss recipes
> Doesn't post a recipe
People like you are why Hitler rose to power

[Anonymous No.16616188]

>>16614918
for the sauce you make a white roux, fill it up with water and then stir in a large amount of mustard. season with salt and breeze of sugar. the sauce is supposed to be a bit sour, that usually comes from the large amount of mustard.. if you want it less mustardy you can use less mustard and add a bit of lemon juice or vinegar. the garnish is escallions. if you want the sauce creamier and richer you can add a splash of cream or sour cream or even mascarpone cheese but i like to keep it simple, for that's what it is. a simple and cheap but very tasty classic german dish.

[Anonymous No.16616268]

>>16613749
Damn I love Klopse

[Anonymous No.16616303]

>>16616268
fishy beefy goodness. the real Königsberger Klops has a bit of anchovy or salted herring in it.

[Anonymous No.16616364]

>>16616303
My father used to make those with anchovies. Amazing but it is key to not let the veal in the Klopse get too dry.
You Germans have wonderful food, shame most stuff people know is southern and they forget some more northern delocacies.

[Anonymous No.16616440]

>>16616364

[Anonymous No.16617625]

>>16616188
im gonna make this, what are the measurements anon

[Anonymous No.16618124]

>>16614000
Chop makes the best egg

[Anonymous No.16618299]

>>16617625
Sweat one large shallot or a small onion in 20g of butter, sprinkle over 20g of flour to make a blanc roux, keep stirring in a mix of 200ml each cream and milk, cook for some time to get rid of the flour flavour, add mustard for taste (dijon (style) works best imo, because it's stronger you will need around half a glass of mustard), also add salt and pepper for taste, last but not least throw in lots of chives and maybe also parsley for some freshness.
There are are also recipe that use bacon as a base or vegetable broth as a liquid but imo the top version that's more french style tastes the best.

[Anonymous No.16618372]

>>16613726
Got the recipe on the mustard sauce?

[Anonymous No.16618399]

>>16613726
got potaters in there the wistershire suave make a savory stew like white people fish stauce very and umami cold summer day

[Anonymous No.16618405]

My dad had an Indian recipe book with the most curried eggs recipes. They boil eggs, peel them and halve them. Then they fry some spices in ghee or oil, I think it was cumin seeds, tumeric, chilli, garlic and possibly ground coriander. Then they add the eggs to the pan face down and baste them with the spices and oil. I fucking took a picture of the recipe but deleted it before I made it.
As far as brotatoes go you could make scalloped potatoes or potatoes au gratin or whatever the fuck it's called, leek and potato soup. Me and my mate used to get tanked in winter and watch rugby then go hop the wall at the motel and swim in the heater pool. Then we'd come back and make roast potatoes with cheese sauce and gravy. We wanted Poutine but didn't really know what it was. All we knew was it contained potatoes, gravy and some from of cheese product. Sorry for the long post, I'm a bit pissed atm.

[Anonymous No.16618424]

>>16618372
It's literally just a bechamel with mustard mixed in, my man.
https://youtu.be/JeGqELltVmM?t=723

She's speaking German, but I think anyone who has ever cooked can get the picture from the visuals alone.

I prefer making the bechamel "plain" and then adding in the mustard after plating, as shown in this thread already.
You can use water instead of milk for the sauce but that is some serious old-school poverty mode.

[Anonymous No.16618438]

>>16618424
My mum used to make a mustard sauce to go with corned beef. I looked up the recipe one day and it contained so much sugar that I made a Mornay sauce with some wholegrain and hot English mustard.

[Anonymous No.16618810]

>>16618405
I'm sure I've seen a video of some TV chef like Rick Stein watching that being made in India, it always fascinated me because you generally don't see boiled eggs being used as an ingredient outside of simple shit like salads and sandwiches.

[Anonymous No.16618901]

>>16618810

[Anonymous No.16618942]

>>16618901
Thanks anon, I'll have to give that a try

[Anonymous No.16618954]

>>16613726
Try a similar-looking but very different dish; papa la huancaina.
6 yellow potatoes
1/2c aji amarillo paste (more/less to taste, I like more)
2 tbso oil (canola)
4 saltine/soda crackers
8 oz queso fresco
1 c evaporated milk
Black olives (pitted/halved)
hard-boiled eggs
Iceberg lettuce (to serve)

Boil your potatoes and eggs. Blend a sauce of milk, queso, oil, crackers, and aji amarillo. Plate egg and potatoes over lettuce, then pour sauce on potatoes and top with black olives. You can also garnish with parsley.

Ebola~

[Anonymous No.16619004]

>>16618810
I think it was Thailand. It was similar and that particular one also looked good.