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/ck/ - Food & Cooking

File: 2.68 MB, 4160x3120, 20211107_192006~2.jpg [View same] [iqdb] [saucenao] [google]

Anonymous Mon Nov 8 12:21:59 2021 No.16955980 [Reply] [Original]

What's the most gourmet dish you ever cooked? I'm talking really high class shit.

>>	Anonymous Mon Nov 8 12:24:17 2021 No.16955990 >>16955980 Tournedos Rossini

>>	Anonymous Mon Nov 8 12:39:02 2021 No.16956022 >>16955980 beanie weenies

>>	Anonymous Mon Nov 8 12:49:39 2021 No.16956057 >>16955990 >Muh truffles and foie gras

>>	Anonymous Mon Nov 8 12:50:50 2021 No.16956065 I once swallowed my boyfriend's 24 karat gold wedding ring while he was fisting my throat. Probably the most expensive meal I've ever had.

>>	Anonymous Mon Nov 8 12:52:02 2021 No.16956068 >>16955980 Modern gourmet food is essentially just expensive ingredients arranged on a plate

>>	Anonymous Mon Nov 8 14:26:23 2021 No.16956385 No one cooks on this board

>>	Anonymous Mon Nov 8 14:27:56 2021 No.16956397 >>16956065 >fisting my throat yeah right, your "throat"

>>	Anonymous Mon Nov 8 14:28:29 2021 No.16956401 tiger meat but instead of onions I used shallots

>>	Anonymous Mon Nov 8 14:31:23 2021 No.16956412 >>16956401 How did you acquire it? What did it taste like? What were it's defining characteristics?

>>	Anonymous Mon Nov 8 14:32:00 2021 No.16956414 >>16955980 Croques St. Jacques - it turned out amazing too

>>	Anonymous Mon Nov 8 14:32:01 2021 No.16956415 >>16956401 >eating predator meat Enjoy your prions

Anonymous Mon Nov 8 14:33:17 2021 No.16956420

I don't know I don't look up the most gourmet recipe i could find just for the sake of making something gourmet. I will say though that the most intensive processed food I have ever prepared would be a butternut squash ravioli with a garlic butter sauce for thanksgiving one time.

>>	Anonymous Mon Nov 8 14:33:40 2021 No.16956422 >>16956412 >How did you acquire it? uh, bought it at the grocery store >What did it taste like? raw ground beef? >What were it's defining characteristics? it was savory and sticky >>16956415 is an cow an predator?

>>	Anonymous Mon Nov 8 14:35:45 2021 No.16956430 >>16956422 >Tiger meat is a raw beef dish Well, I feel kinda dumb

>>	Anonymous Mon Nov 8 15:42:36 2021 No.16956669 >>16956412 It’s fuckin meat you dumb fuck. What do you think it tastes like?

>>	Anonymous Mon Nov 8 15:43:38 2021 No.16956672 >>16956669 >Chicken, beef and pork all taste the same Tastelet

>>	Anonymous Mon Nov 8 15:49:47 2021 No.16956703 >>16956430 I don’t, that’s misleading. Fuck haute cuisine niggers

>>	Anonymous Mon Nov 8 16:23:47 2021 No.16956809 >>16955980 Cute hands

>>	Anonymous Mon Nov 8 16:24:25 2021 No.16956812 >>16955980 bwuno albouze's vegetarian stuffed peppers probably would be considered not what youre looking for but for me, doing all those different things at one time was hard

>>	Anonymous Mon Nov 8 16:25:06 2021 No.16956815 >>16955980 Wellington Not really worth the effort at all.

>>	Anonymous Mon Nov 8 17:31:13 2021 No.16957133 >>16955980 missing a ring on the hand for proper goatse

>>	Anonymous Mon Nov 8 23:08:10 2021 No.16958670 >>16956812 based pepper chad

>>	Anonymous Mon Nov 8 23:15:11 2021 No.16958707 Probably a 5 layer lasagna I made completely from scratch. Fried the veal bones, cooked down the tomatoes, rolled and aired the pasta.

>>	Anonymous Mon Nov 8 23:18:06 2021 No.16958720 >>16956414 you mean coquille?

>>	Anonymous Mon Nov 8 23:35:37 2021 No.16958798 >>16956415 I’ve eaten cougar a few times. Tastes like pork.

>>	Anonymous Mon Nov 8 23:57:49 2021 No.16958897 File: 673 KB, 2400x1600, 20201230084645_IMG_3514.jpg [View same] [iqdb] [saucenao] [google] Goose stuffed with chestnuts sausage and foie gras Pic related is gumbo I made with the leftovers

Anonymous Tue Nov 9 00:55:24 2021 No.16959075

>>16958707
I've considered making pasta.
I don't have a rolling machine, but neither do most people back in Italy as far as that goes.
But it seems like a lot of effort for little gain comparatively.

But homemade stock and especially homemade sauce (even better if you grew your own tomatoes) is a must.

>>	Anonymous Tue Nov 9 00:57:37 2021 No.16959077 File: 15 KB, 200x200, F0649F11-09C5-4800-A496-E6A667C6079E.gif [View same] [iqdb] [saucenao] [google] >>16959075 You can make spätzle with flour water and a cutting board/cheese grater

>>	Anonymous Tue Nov 9 01:01:13 2021 No.16959089 >>16955980 I don't know. I'm lower middle class, the most expensive thing I make is ribeye. Sweet goatse btw

>>	Anonymous Tue Nov 9 01:11:14 2021 No.16959109 >>16955980 i ate a rich dudes cum once

>>	Anonymous Tue Nov 9 01:14:32 2021 No.16959122 >>16955980 goulash, but it was really gourmet I swear

>>	Anonymous Tue Nov 9 01:45:26 2021 No.16959204 >>16955980 i got my hands on some A5 waygu beef a while back and found out that its not good for carne asada. it does make a good fried steak though

Anonymous Tue Nov 9 02:21:46 2021 No.16959277

>>16959075
>But it seems like a lot of effort for little gain comparatively.
It's a completely different texture than store-bought pasta. If you're going out of your way to make something special and authentic then it's worth it, but generally no. If it's just a 1hour 'jar of passata' bolognese, theres no point. And store bought has nostalgic value.

>>	Anonymous Tue Nov 9 02:25:11 2021 No.16959286 >>16958798 The cougars I have eaten tasted more like tuna.

>>	Anonymous Tue Nov 9 05:46:12 2021 No.16959656 >>16955980 I should call her

>>	Anonymous Tue Nov 9 11:30:50 2021 No.16960522 File: 128 KB, 783x711, 1518518449056.png [View same] [iqdb] [saucenao] [google] >>16955980 almond paste waffles once

>>	Anonymous Tue Nov 9 11:43:37 2021 No.16960557 File: 606 KB, 1668x937, PXL_20210815_103124811_4.jpg [View same] [iqdb] [saucenao] [google] Doesn't really register as "gourmet" but the most labour intensive thing I made so far, is this fully home made Ramen.

>>	Anonymous Tue Nov 9 11:58:38 2021 No.16960604 >>16955980 Lobster bisque with cognac I guess. Lobster is pricey here.

>>	Anonymous Tue Nov 9 13:35:42 2021 No.16960990 >>16955980 no ring

>>	Anonymous Tue Nov 9 13:36:45 2021 No.16960993 >>16960557 Looks gourmet to me. How did you get the eggs like that?

>>	Anonymous Tue Nov 9 13:40:44 2021 No.16961017 >>16960990 Interested?

>>	Anonymous Tue Nov 9 13:44:42 2021 No.16961040 >>16955980 Aranygaluska. Wllnut is pretty expensive in EU.

Anonymous Tue Nov 9 14:07:22 2021 No.16961123

>>16960557
fully home made is a lot of dedication.
processing seaweed into sheets, raising the chickens for their eggs, raising the pork for slaughter, growing the scallions, growing and processing the wheat to make the noodles, all that.
Very admirable anon!

>>	Anonymous Tue Nov 9 15:04:50 2021 No.16961340 >>16956412 Tastes like meat

>>	Anonymous Tue Nov 9 15:32:44 2021 No.16961438 >>16961123 Faggot

>>	Anonymous Tue Nov 9 15:34:08 2021 No.16961441 >>16961438 it certainly seems you are

>>	Anonymous Tue Nov 9 15:35:39 2021 No.16961445 >>16959075 >little gain it's a whole new meal. fresh pasta is leagues above dried.

>>	Anonymous Tue Nov 9 15:37:18 2021 No.16961449 >>16960557 how did you make the nori, and is growing shiitake difficult?

>>	Anonymous Tue Nov 9 17:23:07 2021 No.16961863 Eggs Benedict

>>	Anonymous Tue Nov 9 18:03:16 2021 No.16962026 >>16955980 no ring. are you even trying?

Anonymous Tue Nov 9 19:30:13 2021 No.16962382

I tried to recreate a dinner my gf and I had in paris
duck confit, fried potatos, and an appetizer of little raviolis in crawfish sauce with french bread for dipping
Fucked up the sauce for the raviolis but everything else turned out fine. Sauce wasn't bad tasting, just kind of grainy

>>	Anonymous Tue Nov 9 19:32:14 2021 No.16962391 >>16956065 Do you have pictures

>>	Anonymous Tue Nov 9 21:57:11 2021 No.16963016 >>16955980 >no ring You were so close

>>	Anonymous Wed Nov 10 06:04:51 2021 No.16964405 >>16960557 Looks amazing! Well done anon I have the exact same looking spoons at home too, except they might be knockoffs because yours look higher quality

>>	Anonymous Wed Nov 10 06:09:57 2021 No.16964413 >>16962382 >raviolis *ravioli Retard.

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